Watermelon Bread Recipe | Food Diaries | Zarnak Sidhwa | Bakery Item

Method:
Take lukewarm water in a bowl add sugar n yeast mix gently n let it sit for 10 minutes to bloom. Mix whole wheat flour, flour, salt and milk powder and mix in another bowl and then add the bloomed yeast, milk and oil, mix it well using a spoon until you get a sticky dough. Now take the dough out on a floured surface. Knead until you get a smooth dough, in between can sprinkle some flour to avoid stickiness. Distribute the dough in three parts, 50 % dough for red colour, 30% dough plain, 20% dough for green colour.
Take 50% dough add red colour mixed with few drops of milk n knead till color is mixed , then take a greased bowl oil the dough cover with a wet cloth or cling wrap and keep in warm place for 1st proofing. Same goes for 20% dough, add green colour n few drops of milk follow same process as above. Put the 30% plain dough in a greased bowl, cover & keep in a warm place.
After the first rise, punch down red dough, then flatten with hands & sprinkle black currants, now roll it in a shape of loaf as per the size of bread tin. Punch down the plain dough n with the help of rolling pin, roll it in a circular shape while dusting the surface a bit, now keep the red dough on this and roll it pinching the sides and ends at bottom. Punch down the green dough and again with the help of rolling pin, roll it in a circular shape while dusting the surface with flour, now keep the plain dough on this and roll it carefully pinching the sides and ends at bottom.
Now transfer it to a greased and floured bread tin, cover with cling wrap or a wet kitchen towel and keep in a warm place for second proofing.
Once it doubles brush with milk and bake in a preheated oven at190 degrees C for 55 minutes or until the top is golden brown in color. Take out the bread from oven and brush the bread with butter generously & cover it with a kitchen towel for 8-10 minutes, take out the bread from the tin and transfer on wire rack to cool but keep it covered with Kitchen napkin that will help to hold on the moisture. Once completely cooled cut slices and serve.

Method:
Dry roast coriander seeds, cumin seeds and caraway seeds. Add dried red chilies and roast till the mixture is fragrant. Take it off the heat and allow to cool slightly. Grind the roasted ingredients into a fine powder. Marinate chicken thighs with garlic paste, roasted spice powder, vinegar, half the olive oil and salt. Set aside for 15-20 minutes. Heat remaining olive oil in the same pan, place the chicken thighs in it with skin side facing down, and cook on high heat for 2-3 minutes on each side. Add onion and crushed garlic. Reduce heat to medium and cook for 12-15 minutes until chicken is done. Add tomato puree and salt and apricots. Transfer the chicken mixture into a tagine pot and spread it evenly. Cover and keep it in the preheated oven and bake at 180 degrees C for 15 minutes. Garnish with chopped parsley and serve hot in the same tagine.