Basale soppu (Vine spinach) Raita

•February 24, 2014 • Leave a Comment

One of my favourite greens is Basale soppu or Malabar spinach. Like many greens it is good source of iron. Over and above that,  it is also high in Vitamin A & C and also in iron and calcium.

Here is a recipe that my friend Mangalam shared. It has two ingredients which i absolutely love, curd and garlic ūüôā

basalesoppu

 

 

 

 

 

 

 

Ingredients:
Curd (thick): 1 cup
Basale soppu leaves: 2 cups
Garlic: 2 tsp (peeled and finely chopped)
Coconut: 1/2 cup (grated)
Jeera: 1 tsp
oil: for tempering
Green chillies: according to taste
Salt: according to taste

Method:

1. Wash the leaves thoroughly and chop it finely.
2. Cook / blanch the leaves and set aside.
3. Grind coconut, jeera and chillies to a fine paste.
4. In a vessel take oil, add the garlic and saute till it the garlic is cooked and it has a light golden colour.
5. In a serving bowl, mix the cooked leaves, salt, coconut mixture and curd.
6. Add the tempering and mix well.
7. This raita goes well with rice and rotis.

A new year resolution and a bread !!!

•January 13, 2014 • Leave a Comment

I have not written for such a long time and so to ensure that i do keep writing and posting here, ¬†i have decided to blog or post a recipe fromthe many sites / blogs that i follow on a regular basis. ¬†So here goes…the first blog for 2014 and it has to be a bread.

I have been wanting to make this for such a long time…this is a recipe that i followed from Aparna’s ¬†– ¬†http://www.mydiversekitchen.com/¬† .

Here is something about Bialys ¬†– ”¬†Bialy, a Yiddish¬†word short for¬†bialystoker kuchen, from Bialystok, a city in Poland, is a small roll that is a traditional dish in Polish cuisine. A traditional bialy, or cebularz¬†as it is known in Poland, has a diameter of up to 15¬†cm (6 inches) and is a chewy yeasty¬†roll similar to a Bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions¬†and other ingredients, including (depending on the recipe) garlic, poppy seeds or bread crumbs.”

biahlys

Here is my variation of the Bialys:

Ingredients:

Dough:
Maida: 3 cups
Instant Yeast: 1 tsp
Granular Sugar: 1 tbsp
Warm water: 1.25 cups
Salt: 1 tsp
Milk: to brush on the bialy

Filling:
Med sized onions: 3 nos (finely sliced)
Oil: 2tsp
Salt: according to taste
Rosemary: 1/2 tsp
Poppy seeds: to sprinkle on the baily

Method:

1.  Preheat the oven to 230 degree C.
2. Measure all the ingredients and set aside.
3. Take the yeast, sugar and 40 ‚Äď 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
5. Add the salt and continue kneading.
6. Add water little by little and knead till the dough becomes a thick mass.
7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for an hour or so/ till the dough doubles in size.
9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
10. Roll the dough into a thick sausage and cut 8 equal portions and set aside.
11. Make balls / rolls of the 8 portions and lay them on a greased baking tray.
12. Cover the balls / rolls with cloth and let them double in size.

For the filling:
1. Heat oil in a pan and add the onions to it.
2. Saute the onions on low heat till they caremelize and have a nice brown colour to them
3. Add salt according to taste
4. Add rosemary,  mix well,and keep it aside to cool.

Dough:

13.  When rolls are ready, pick one at a time and make a dent in the centre and keep widening the centre from the inside..all the while keeping in mind that the edges should not be flattened  (Once this is done, one should have a bialy of roughly 4 Р5 inches in diameter in which the centre is almost 3 inches in diameter).
14.  Fill the centre with onion filling and set it back on the greased baking tray.
15. Repeat this with all the rolls.
16. Brush the edges of the rolls with milk and sprinke with poppy seeds.
17. Bake the bialys in the preheated oven at 230 deg C for 15 min or till they get a golden colour on the edges.
18.  Serve these chewy bread warm as a snack or as an accompaniment with soup.

Veg soup?? Noodle soup??

•June 27, 2013 • 1 Comment

When you are not well…you eat khicidi, when you have an upset stomach…you eat khichdi..well what happens when you are bored of the khichdi…you eat soup..and not any soup, its a roasted veggies & noodle soup!!!

veg soup 1_44

 

 

 

 

 

 

 

Ingredients:

Diced veggies: red & green capsicum, mushrooms, green zucchini, tomatoes and carrot
Florets of broccoli
Diced med tofu
4-5 cloves of garlic ( i love garlic ūüôā )
Fine egg noodles / veg noodles: 100 – 200 gms
Flavoring: According to taste: Salt, vinegar, sweet chilli sauce, black pepper and red chillies

Method:

1. Roast all the veggies ( i used my oven to do it)
2. In a big vessel add 1 lts – 1.5 lts of water and bring it to a boil.
3. Add noodles and salt to the water and cook till the noodles are half cooked.
4. Add rest of the flavoring, veggies, tofu and let it simmer for 5 mins.
5. Serve hot soup and enjoy!!

veg soup 2

P.S The lovely colour in the soup is not soya sauce…just cos of roasted veggies!!!

Caramel Pudding

•March 25, 2013 • 3 Comments

Have you ever had a dream…to eat something…you keep dreaming…thinking and one day you either go out and order it or in my case…make it…what was my dream you ask??? The ans is Caramel pudding ūüôā

This time around, had some condensed milk (Amul Mithaimate) with me so made this with that and all the other ingredients available at home…

DSC_1053

 

 

 

 

 

 

 

Ingredients:

Condensed milk : 100 ml
Eggs: 3 nos
Sugar: Add if required ( i added 2 tsp in addition to 100 ml of condensed milk)
Milk: 375 ml
Vanilla Pod: 1 nos

Sugar for caramel: 3/4th cup
water 1 – 2 tbsp

Method:

1. In a thick bottom – shallow pan, add the 3/4th cup sugar and water.
2. Heat the pan at a low Рmed flame till the sugar caramelizes and reached a golden yellow colour.
3.  Pour the caramel into an 8 inch round cake mould and let it cool.
4. Slit a vanilla pod length wise, add it to milk and bring the milk to a boil in a vessel.
5. Then add the condensed milk to it and mix well.
6. Let the milk mixture cool and come to room temperature.
7. In a separate vessel, break the three eggs and whisk it.
8. Once the milk mix reaches room temperature, add the eggs and mix well.
9. Using a fine strainer, strain the milk and pour on top of the cooled caramel.
10. Cover the cake mould with aluminium foil.
11. Fill a pressure cooker with 2 -3 inches of water.
12. Place the cake mould inside the pressure cooker and cook / steam the pudding on med flame for 15 – 20 min (do not use the whistle).
13. The pudding is ready when one can see that the pudding still wobbles on the top.
14. To serve, chill the pudding, run a knife around the edges of the mould to loosen the pudding, flip the pudding on a serving plate, cut slices and serve…

A snack & then some sweet

•November 8, 2012 • Leave a Comment

Bread and cake making is in the air…so here is something new,

A stuffed veggies calzone and a thandai flavoured cake (this cake was just yummm….flavours of badam, saunf, black pepper, melon seeds and khus khus..so Indian and yet a cake) ūüôā

Goodies @ A Hundred Hands (1st & 4th Nov, 2012, Bangalore)

•October 29, 2012 • 4 Comments

 

 

A Hundred Hands is a nonprofit trust whose mission is to help those directly involved in the creation of handmade art, crafts and homemade foods, to earn a fair and sustainable livelihood from their work…

This year the Hundred hands event is happening from 31st to 4th Nov at 4, AshleyRoad, Behind Hotel Ajanta,off Brunton Road Bangalore .560025

 

 

Come join me at this event on 1st and 4th Nov…here are some goodies i will be bringing…

The goodies all have a Karnataka flavour to them…

 

 

 

 

Whole wheat jaggery cake with toasted coconut and cashews

 

 

 

 

 

 

 

Mango and pistachio cake with smooth mango flavoured cream topping

 

 

 

 

 

 

Coffee flavoured banana bread / cake

 

Also a very¬†interesting¬†raagi bread with lots of flavour…see you there… ūüôā

World Bread Baking I – Raisin & Walnut Bread loaf

•October 15, 2012 • Leave a Comment

You know what tomorrow is… Oct 16th and that means it is World Bread Baking day

To celebrate this Monika Manchanda ( Sin-A-Mon)¬†has created an event in Facebook for all to….to..well bake bread..so lets bake..

Remember the rosemary rolls that i made some time back…well here is a variation to that…

Ingredients:

Maida: 250 gms
water: 170 – 180 ml
Unsalted butter: 10 gms (2 tsp)
salt: 1 tsp
Fresh yeast: 7.5 gms (1.5 tsp)
Granulated sugar: 10 gms (2 tsp)
Walnuts: 30 gms (chopped)
Raisins: 30 gms
Olive oil: to grease the mold

Method:

1. Preheat the oven to 200 degree C.
2. Measure all the ingredients and set aside.
3. Take the yeast, sugar and 40 – 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
5. Add the salt and continue kneading.
6. Add water little by little and knead till the dough becomes a thick mass, at this stage add the butter and knead the dough till all the butter is incorporated into the dough.
7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for 10 – 15 mins.
9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
10. Roll the dough into a thick sausage.
11. Grease the loaf tin / bread mold with oil and set it aside.
12. Place the dough inside the bread mold and let it proof in a warm place for at least 30 – 40 mins or till the dough doubles in vol / size.
13.  Bake in the oven for 15 Р20 mins / till when you hit on the top of the dough one hears a hollow sound.
14. Remove the bread from inside the bread mold and let it cool before slicing…

Rich chocolate cake and a birthday !!!

•September 8, 2012 • Leave a Comment

Last weekend this is how it went:

Baked an eggless chocolate cake
Decorated it with lovely ganache, whipped cream and red cherries

Hand deliver it to a happy friend…..
Cake cutting with friends, kids and family….

Eat the yumm cake and have a delicious lunch……thanks Aditya and Renu

Potato and Spinach Quiche

•August 18, 2012 • 4 Comments

In a mood for something savory and something different…a quiche it is…

Ingredients:

For the pastry:

Maida: 240 gms
Chilled and cubed unsalted butter: 130  gms
Salt: 1 tsp
Icing sugar or sugar pwd: 1 tbsp
cold water: 1.5 tbsp

For the filling:
Spinach:  200 gms
Cheese: 50 gms ( i used 2 cubes of amul processed cheese)
Eggs: 3 nos
fresh cream: 200 gms
Boiled potato: 1-2 nos
salt and pepper: according to taste
Nutmeg pwd: as per taste

Method:

I) Pastry

1. Sieve the maida.
2. Add the chilled cubed butter, salt and sugar pwd.
3. Pinch the chilled fat into the maida and then rub the fat (between your palms lightly) into the maida till you reach a consistency similar to bread crumbs.
4. Add the cold water and bring it together into a lump (care to be taken so that the dough is not over kneaded, if it is over kneaded, the pastry tends to become tough and brittle).
5. Place the dough onto a cling film or box and let it rest in the fridge for atleast 30 mins.
6. After 30 mins, flour the platform and roll the dough till it is say 4 – 5 mm. (Alternatively one could also roll the dough between two sheets of butter paper)
7. Once the dough is rolled, carefully lift it and place it onto a pie tin / mold (i have used a 8 inch pie tin with loose bottom).
8.  Press the rolled pastry evenly on the edges and sides, trim / cut any excess pastry.
9. Using a fork, prick the base of the pastry.

 Pic 1

10. Blind Baking the pastry:  Line the pastry with butter paper and fill it with dried beans (moong or chickpeas etc) and bake at 200 degees C for 12-15 mins till the edges are lightly brown (Shown in pic 1).

 Pic 2

11. Once it is a little cooled, remove the dried beans and bake for another 5-10 mins till the base of the pastry is also cooked and get a pale colour ( shown in pic 2).

II) Filling:

1. Cook / blanch the spinach and chop them finely. (Remove excess water from spinach before preparing the below mix).
2. In a bowl add the eggs, grated cheese, nutmeg pwd, cream, spinach, salt and pepper and mix well.
3. Slice the boiled potatoes thinly and set aside.

III) Bringing it all together:
Pic 3

1. In the pre baked pastry, lay the sliced potato as shown in pic 3.
2. Add the filling on top of the potatoes and bake for about 15-20 mins / till done at 170 degrees C ( the baked quiche should have a slight soft texture and not a completely firm texture).

3. Once it is cooled a little, remove the quiche from the mold, slice and serve. Njoy!!!

Kaddu Raita

•May 31, 2012 • Leave a Comment

Some time back M had this raita at a friend’s place and¬†couldn’t¬†stop talking about how simple yet tasty it was. ¬†Yes it was simple and tasty and yes it was so light…

Ingredients:

Kaddu / large gourd: 1 nos
curd: 3-4 cups
salt: according to taste
Jeera / cumin seeds: 1 tsp
black pepper:  5 Р6 nos
Chopped coriander: 1 Tbsp

Method:

1. Grate the gourd / kaddu and cook it either in a cooker or steamer.
2. Once the kaddu is cooled, set it aside and add curd to it.
3. Roast the jeera and black pepper in a pan, till the jeera is light brown in colour.
4. Grind the jeera and black pepper to a fine powder and add it to the curd mixture.
5. Add chopped coriander leaves to the curd mixture / raita and  serve chilled.