Whisky Soda Bread... Mutton Kheema

Spirit Of Diwali

Confession! I'm not a whisky drinker, in fact I hate it. But I love it in my Irish Coffee. And the remaining started going into my baking experiments. I googled recipes to use it up. First I found a recipe for chocolate cake with whisky ganache. Next, I wanted to bake whisky bread. The one I've put done here is a modified one and also a combination of two whisky bread recipes. The best part about using alcohol for fermentation is one doesn't have to knead the dough at all. It's just kind of put together and left to ferment and rise. The dough and the bread doesn't rise much but it's super soft on the inside and crusty on top. And all this with whole wheat bread! What more does one need? So here we go .... 

  
Whisky Soda Bread

Ingredients

Whole Wheat flour – 1 cup

Baking powder – ½ tsp

Baking soda – ½ tsp

Butter  (frozen) – 2 tbsp

Buttermilk – ½ cup

Whisky – ½ cup

Method

Mix flour and baking powder well

Add butter  and mix to form crumbly mix

Add baking soda to buttermilk. Let it froth

Add to the flour and mix

Add whisky and form dough

Do not knead too much

Keep in a warm place for about 3 to 4 hours

Shape into any style your want and make designs

Brush with melted butter and bake in an oven preheated at 180 degrees C for about 20 to 25 mins till done

Brush the top with butter again and bake for 5 mins more

Let it cool in the oven

Enjoy this crusty bread hot straight off the oven

Mutton Kheema

Ingredients

Kheema – 250 gms

Onion – 2 large (grated)

Tomato – 1 large (grated)

Coriander leaves – ½ cup

Dill leaves (Suva) – 1 cup (finely chopped)

Garlic – 8 to 10 cloves

Ginger – 1 inch

Green chilies (spicy dark green) – 6

Salt – to taste

Garam masala – ½ tsp

Cumin (Jeera) powder –  ½ tsp

Kasuri methi – 1 tbsp

Turmeric powder (haldi) – ½ tsp

Peppercorns – ½ tbsp

Bay leaves (Tej patta) - 2

Oil – ½ cup

Warm water – ½ cup

Add caption

Method

Grind coriander leaves, ginger, garlic and green chilies and salt with half tbsp oil

Apply this paste to the kheema and leave for at least an hour

Heat oil in an iron kadhai

Add bay leaves and peppercorn and sauté for a minute

Add onions and saute till light brown

Add kheema and fry for a few minutes till dry

Add haldi, salt and cumin powder and fry

Add tomatoes and sauté well

Add the dill leaves and mix well

Add water and mix well

Cover and cook till done

Add garam masala and cook covered for further 5 mins

Keep it covered for an hour

Heat it and enjoy it with freshly baked bread, rotis or paranthas