Curry Leaf Bread Recipes

Steps:

• Add ingredients to bread machine pan in order suggested by manufacturer, adding coconut and peanuts with flour.
• Recommended cycle: Basic/white bread cycle; medium/normal color setting.
• Timed-bake feature can be used.

Steps:

• Place the flour, sugar, yeast, salt, turmeric, cumin and curry leaves in a large bowl and whisk to combine.
• Heat the butter, water and milk just until the butter melts. Allow to cool until warm to the touch (110 to 120 degrees).
• Gradually add the warm liquid to the dry ingredients and mix with a wooden spoon until a soft but not sticky dough forms. You may not need all of the liquid, but if the dough is too dry, add warm water a tablespoon at a time until you get a soft dough.
• Turn the dough out onto a clean work surface and knead for about 5 minutes or until you have a soft, smooth and elastic dough.
• Remove the dough to a lightly greased bowl, cover with a damp towel and allow to rise in a warm, draft-free place until doubled in bulk, 45 to 60 minutes.
• Place the dough on a clean work surface and knead for a minute or two.
• Shape and place in a greased 8 1/2-by-4 1/2-inch loaf pan. Cover with a damp towel and allow to rise until the dough is about 1 inch above the top of the pan (45 to 60 minutes).
• Meanwhile, preheat the oven to 375 degrees with a rack in the middle position.
• Bake the bread for 35 to 45 minutes, until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
• Remove from the pan and cool on a wire rack before slicing.

Steps:

• Preheat oven to 350°. Combine first 10 ingredients. Add ground beef; mix well. Pat meat mixture into a 9x5-in. loaf pan. Bake until no pink remains, 60-75 minutes.

Steps:

• Heat olive oil in a large sautee pan.
• When hot, add the finely chopped curry leaves, onion, and garlic.
• Sautee over low heat until the fragrance whafts-up and the onions are tender, about 5 minutes. Watch that the leaves don't burn.
• Add garam masala and cook for one minute.
• Add the bread crumbs and stir for a minute.
• Add the cooked rice and with a spatula, turn over until thoroughly coated, being careful not to mash the rice.
• Add salt and pepper to taste and combine carefully.
• Garnish with the whole curry leaves.