Join Louise on this series documenting her recent trip to India, where she explored the sights and flavours of Mumbai, Goa and Pune! You’ll also discover what happened during her very first restaurant pop up, serving Taiwanese flavours to a brand new audience.
In this episode, we join Louise and the Mirchis as they travel to Goa. From beachside dining to gatecrashing weddings, Louise shares more about what went down during the visit - including a special visit to a traditional Goan bakery!
Inspired by this visit, Louise then tries her hand at making Goan Poie - a nutritionally-richer alternative to traditional breads. She also shares tips on how to adapt the concept to ingredients more commonly found outside of India.
00:00 Intro
01:05 Landing in Mumbai
02:08 Exploring Goa
04:39 Witnessing Indian Weddings
05:40 Visiting A Traditional Goan Bakery
08:52 Louise Attempts Goan Poie
LOUISE’S GOAN POIE RECIPE
Adapted from Sanjeev Kapoor’s Goan Poie recipe:
INGREDIENTS:
2 cups plain flour
1 cup whole wheat flour
¾ tsp sugar
1 tsp salt
1¼ tsp instant dry yeast
1 tbsp oil
Instant oatmeal
INSTRUCTIONS:
Create a yeast mixture by combining 1 ¼ cup of lukewarm water with the instant dry yeast and sugar. Allow to stand for 5 minutes or until foamy.
In a large mixing bowl, sift plain flour and whole wheat flour together. Then add salt.
Add yeast mixture to mixing bowl and knead for about 5 minutes.
Place dough in a lightly oiled clean bowl. Cover and allow to rest for about an hour.
Blend instant oatmeal into a fine powder.
Divide rested dough into 12 equal portions. Coat in oat bran and roll into ¼ inch discs.
Place on a lined baking sheet, cover and allow to rest for 30 minutes.
Preheat oven to 220C. Bake for 10-12 minutes.
Transfer to bowl lined with tea towel and serve!
24 июл 2024
