R for Russia ~ Oladi

Event: BM #44, Around the world (A - Z Series)

Choice of Country: The Russian Federation

Capital City: Moscow

Official Language: Russian

I am going to Russia, the largest country on the planet (by area) to try some of their scrumptious pancakes named 'oladi' for today's post. There are basically two kinds of pancakes from a traditional Russian kitchen though there are supposedly hundreds of variations for Russian pancakes depending upon what kind of flour / starch and leavening agents are used and how they are made (plain with toppings or stacked with filling). Above mentioned two pancakes are oladi and blini. Blini are on the thinner side like crepes while oladis are thick, airy pancakes.   
 
This version of oladis are yeast based and take some planning owing to the required double rising of the batter. I think these make a great weekend brunch item than a breakfast in a rush, owing to that rising period. Though the pancakes themselves take little time to make, the rising takes around 1&1/2 to 2 hours. And here is a useful tip from the original recipe if you want to hurry up the rising process. Preheat the oven at the lowest setting and turn off the oven. Place the dough in a heat proof bowl, cover and place it in the oven and it quickens the rising process. These puffy pancakes are soft from inside while the outer surface is delightfully crispy.

Ingredients: (Yield about 15 oladis)
1.5 cup + 3 tbsp. all purpose flour
3/4 tsp. active dry yeast
1 cup warm milk
1 tbsp. flax meal (or any other substitute for 1 egg)
1/2 tsp. salt
2 tbsp. sugar
2 tbsp.oil
Oil to make oladi

Method:
* Mix flour, yeast and milk in a bowl using a wooden spoon.

* Cover the dough bowl and leave it to rise in a warm place until it doubles in volume.
* Combine flax meal and 3 tbsp. warm water in a small bowl and leave it aside for five minutes.
* Add this flax meal mixture, sugar, salt and oil to the fermented batter and mix well to combine.  At this point berries, finely chopped apples, nuts or chocolate chips can also be added to the batter if desired.

 * Cover it and leave it again in a warm place to rise until it doubles.

The dough would be very sticky and hard to drop from the spoon onto the skillet. To avoid this situation, keep a small bowl of water handy and dip the spoon (you are going to use to spoon the batter) each time in the water before using it to scoop out the dough.
* Heat a non-stick skillet on medium flame and add about 2 tsp of oil. Now dunk the spoon in the water, remove and scoop out the dough and pour on the skillet with out deflating it as much as possible. The dough effortlessly slides off the spoon. Drop more spoonfuls of batter taking care to dunk the spoon in water every time before using it.

* Cook on low flame until they are cooked through and they turn golden brown both sides. If they are cooked on high flame, they get brown faster without getting cooked inside.

* Repeat the steps with the remaining batter. Ravish these scrumptious oladi warm with jam, sweetened sour cream or berries. I also served some with bananas and maple-cane syrup.





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G for Guyana ~ Butter - Flaps

Event: BM #44    
Choice of country: The Co-operative Republic of Guyana  
Capital City: Georgetown  
Official Language: English 

I am back with my "global culinary tour" today after that short break I took yesterday. I mentioned this morning casually about my Guyanese post to my husband and he instantly sent me into a panic mode with out even realizing. He just asked me a simple question whether I was doing  French Guiana. He is pretty strong in his geography and so, I immediately had to run to my computer to check whether I had messed up and whether the two countries are indeed one and the same. I had already cooked these butter-flaps long back and wasn't in a mood to recipe hunt again for "G" country today. Turns out that there are two nations on the northern coast of south America called Guyana and Guiana. Guyana was colonized by Netherlands originally and later by Britain up until 1966 when it gained independence. While the other Guiana is also called French Guiana and is an overseas region of France. 

The name "Guyana" is derived from "Guiana", the original name for the region. Guiana formerly included Guyana (British Guiana) Suriname (Dutch Guiana), French Guiana and parts of Colombia, Brazil and Venezuela. "Guiana" comes from an Amerindian word meaning "Land of many waters". Guyana is the only south American country with English  being the official language though majority of the people speak Guyanese creole. 
Coming to food, the Guyanese cuisine reflects the ethnic makeup and the colonial history of the nation. The food is diverse and one can clearly see the dishes from or dishes influenced by African, Creole, East Indian, Portuguese, Amerindian, Chinese and British cooking. Dishes have been adapted by addition of spices and herbs.

I was thinking that I would go with a Greek / German dish for my "G" country until I saw this bread here. Butter-flaps are indigenous to Guyana and this Caribbean bread tastes amazing. I know "liking a particular food" is something subjective but still I feel these are an exception. Butter-flaps have become my new favorite. These are the best rolls I have made yet and if not for this BM, I would have recommended them to Valli when she asked if anyone of us had rolls in mind for the upcoming bread challenge she planned for the month of October. You see I had to get selfish since I didn't want to go hunting another G recipe while I had an amazing recipe already cooked and ready. :) These are called butter-flaps for a reason, the dough doesn't contain butter but the rolls are stuffed with butter. Yes, butter. I usually stay away from such high calorie foods but don't know what got into me that day. Whatever got into me did some good. I got to meet some amazing rolls. :) 

The bottom crust of these rolls is to die for which I somehow forgot to show in pictures. I had made only half a dozen of it not realizing how good they are going to be and they were gone in no time. The butter oozes out during baking and turns the bottom crust crispy while the buns are soft and chewy. These can be served for breakfast or dinner.

Ingredients:
3/4 cup warm water (110 - 115 F)
1 tbsp sugar 
1.5 tsp dry active yeast
2 cups all purpose flour + extra for work surface
1/4 tsp salt
1 tbsp canola oil / vegetable oil 
1/2 cup salted butter, softened at room temperature (I used unsalted butter.)

Method:
* Combine sugar, yeast and warm water in a bowl. Cover and let it to proof for about 10 minutes in a warm place.

* Mix flour and salt in a large bowl. Make a well in the center and add the yeast mixture and the oil. Mix the ingredients until combined. Transfer the dough to a work surface and knead the dough for about 3 - 4 minutes. If the mixture turns out sticky, dust the work surface with flour. Grease a bowl and place the dough in the prepared bowl. Turn the dough so that all sides are coated with oil.

* Cover and place in a warm spot for about 1 hour and 15 minutes or until the dough bulks up. Punch down the dough and knead for a couple of minutes. Shape it into a log and cut into 6 - 8 pieces.

* Shape each piece into a ball. Gently dust the work surface and roll each ball into a disc of about 3 to 3.5 inches in diameter. Take about 1 to 2 tsp of butter and smear the disc, leaving out the edges. One can stuff about a tbsp. or more butter if they wish.

* Fold the disc into half, twice to get a triangle. Press down the edges. Do not seal them. Repeat the steps with all the dough balls. Line the baking sheet with aluminum foil to catch up all the greasy drips and for an easy cleanup later. Place the prepared triangles on the sheet.

* Cover them with a kitchen towel and again leave them in a warm place, for about an hour, for second rise. Below are the butter stuffed dough triangles after the second rise.

* After about 45 minutes is up, preheat the oven to 400 deg F / 200 deg C. 
* Place the sheet in the preheated oven and bake for about 18 - 20 minutes or until the butter-flaps turn golden brown through out (not dark brown). Some of the butter gets released from the dough during baking and this is normal. The butter inside will melt into the dough. 
* As soon as the pans are out from the oven, butter-flaps can be turned upside down so that the melted butter inside trickles down on the top. If desired, brush the butter-flaps with about 2 tbsp. melted butter or use the butter from the baking sheets.
* They can be served cold too but I liked them hot from the oven.


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Yeast Breads ~ No Knead Banana Bread

Event: Blogging marathon #40
Theme: Yeast based breads

We rarely run out of bananas as my husband keeps bringing them during each and every grocery trip. It is a fruit neither appreciated nor shunned at my home and somehow there are always a couple of bananas at the end, left hanging onto the stand. When the left overs are on their way to get overly ripened and attract fruit flies, I have to shrug off my lethargy and go search for recipes. Those kind of recipes where the final dish is appreciated by the majority of the family without an inkling about what went into it. In other words, baking does the trick most of the times. This time I was left with some more even after I had made muffins. And besides that, at the last minute the bulb went on that I had selected yeast breads as my theme for this week's marathon. I therefore went hunting for yeast based banana bread recipes so that I can kill two birds with one stone.
  
I ended up here during my quest and used the cardamom flavored rolls' recipe to bake a loaf. If you are looking for a bread with subtle banana flavor and a hint of sweetness, then this is the recipe you may like. It is not that sweet, quick bread kind where you dig into crunchy bits of walnuts with the goodness of banana flavor oozing from it. It is out and out a plain kind bread with perfect texture and goes well with a jam / jelly / Nutella spread. I would suggest to skip the cardamom if you are planning a loaf. Some how I didn't find the cardamom and the jam (or whatever spread you prefer) flavors jelling well. 
A very easy bread to put together manually and the fun part is you don't even need to knead. One would just need to combine all the ingredients in a mixing bowl and leave it to rise. It's that simple and quick - done under 5 minutes and cleanup is a cinch.

Ingredients: (1 loaf / 8 rolls)
1.5 tsp dry active yeast
3/4 tsp salt
3/4 tsp sugar
1/2 cup lukewarm water
1/2 buttermilk or 1/2 cup milk + 1/2 tsp vinegar
1 cup mashed bananas
3 & 1/4 cups all purpose flour 

Method:
* If using milk and vinegar in place of buttermilk, combine both and leave aside for about 3 -4 minutes.
* Combine everything except the flour in a big mixing bowl. 
* Then add the flour and just mix well to combine. The resulting dough would be on a sticky side. 

* Cover and leave it to rise in a warm place for about 2 hours or until it doubles and collapses.

* Grease a loaf pan and transfer the dough to it. Cover the pan with a wet towel and leave aside to rise again for about 45 to 60 minutes.
* This recipe was originally for rolls. If you are planning to make rolls, refrigerate the dough for about 30 minutes so that it would be easy to handle while rolling them. Divide the dough into 8 portions, dust the working surface and shape them into rolls. Arrange the rolls in a greased cake pan, cover and allow to rise again for about 45 minutes.
* Preheat the oven at 350 deg F or 180 deg C. Bake for about 35 - 40 minutes till done and golden brown. Remove, cool and slice the loaf.

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