Coconut Wheat Bread with Soy Kappilay

Coconut Wheat Bread with Soy Kappilay
By : Gayathri Jayakumar
Take two glasses of milk , boil it and while boiling add lemon juice to let it curdle to separate the paneer and the whey. The whey is a major ingredient of both the bread and the curry.

Coconut Wheat Bread

Whole wheat flour: 1 1/2 cup
Rava : 2 tablespoon
Salt : 3 pinches
Sugar : 3 tablespoon
Coconut milk* : (as per need)
Whey : one glass (use as per requirement)

*When taking the coconut milk add the whey instead of water while grinding the coconut.

Mix all the dry ingredients listed above and use the coconut milk to knead it into a pastry similar to the dough we knead for making chapatis. If more liquid is needed add the whey and try not to use water for the dough.

Knead it for five to ten minutes and leave it to rest for an hour or two.

After resting it for one or two hours take the dough and slowly pull it to both sides with your hand, allowing the dough to stretch (try not to rip it into two) and fold it back inside. Do this a few times not applying pressure on the dough and gently stretch and fold it about five times and then gently pat it into a big ball and lay it to rest again for half an hour or more.

After resting it for a second time, take the dough in your hands and if you hold it gently, you can feel the dough stretch downwards. Use this property of the dough to gently flatten it with your hands rather than rolling it with a rolling pin. This helps the air pockets in the dough to stay put. When you flatten it with a rolling pin you tend to lose those air pockets. Gently rotate the dough in your hands upside down and let the dough pull downwards to stretch and flatten itself.

Pop this in the oven for 6 minutes.

After a 10 second gap flip it over and bake it for another 6 minutes.

Let it rest for 5 minutes and most probably it'll be cooked. Cooking time may vary according to the amount of water you've added or the voltage. So bake it until cooked. And you can slice it after 15 minutes.

(You can also cook this on the tawa that you use to make chapati. For this, divide the dough into small balls and flatten it with your hands as mentioned above. Keep the heat low and close it with a lid. Cook on both sides and it will look almost resemble an Arabic Bread ).

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Soy Kappilay

Soy Chunks : 1 cup
Green chilies : 2 (chopped)
Ginger : 1 small chunk Chopped ( as per preference)
Garlic : 2 cloves Chopped
Curry leaves : 10 - 12
Onion : 2 diced (medium size)
Potato : 1 diced (medium size)
Tomato : 1 diced
Milk : 1/2 cup
Coconut Milk : 1/2 cup
Paneer : diced
Whey : 1/2 cup

Turmuric powder : 3 tsp
Chilly Powder : 2 tbsp
Coriander Powder: 1 tbsp
Fennel seeds : 3 tsp

1. Boil and drain 1 cup of Soy chunks in salt water, squeeze out the excess water from the soy and keep it aside.

2. Heat 2 spoons of coconut oil and add in the chopped chillies, ginger, garlic and the coriander leaves together.

3. Stir for a few seconds and let it infuse into the oil and then add the onions and chopped potato together.

4. When it starts to cook, add the fennel seeds and stir.

5. When the onions have turned translucent, toss the soy chunks in and stir.

6. Add in salt to taste, turmeric powder, chilly powder and coriander powder.

7. Add in the diced Paneer

8. When the powders have mixed well and its colour darkens, pour in the milk, bring it to a boil and then let it simmer.

9. When the milk has been almost absorbed into the curry, pour in the coconut milk, let it boil and then let it simmer

10. Toss in the chopped tomato and let it cook.

11. Pour in the whey and let it simmer.

12. Finally, pour in 2 tbsp of coconut oil, let it into a thicken into a sauce.

If the sweetness of the curry is not pronounced you can add in 1 tbsp of sugar to elevate the flavour.