Annarasa

Daring Bakers December 2011: Sourdough Bread

noreply@blogger.com (Apu) — Sat, 31 Dec 2011 00:12:00 +0000

Yet another baking favorite is our challenge for the last month of this year. Loved it! Thanks
Jessica for a great challenge.

I am still on vacation and am not able to upload photographs, will post them on return.

Post Script: Our Daring Bakers boast for December 2011 was Jessica of My Recipe Project and she showed us how fun it was to create Sour Dough Bread in our own kitchens. She provided us with Sour Dough recipes from Bread Matters By Andrew Whitley as well as delicious recipe to use our Sour Dough bread in from Tonia George's Things on Toast and Canteen's Great British Food!

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

Daring Cooks December 2011: Asian Style Spicy Filled Buns

noreply@blogger.com (Apu) — Thu, 15 Dec 2011 23:59:00 +0000

Wonderful challenge which I was delighted to complete. My version was of course vegetarian, and we loved the results. Not able to upload photos as am on the road but will do so as soon as I am back at my own desk :)

Post Script: Our Daring Cooks December 2011 hostess is Sarah from Belly Rumbles! Sarah chose awesome Char Sui Bao as our challenge! Where we made the buns Char Sui, and the filling from scratch - delicious!

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

Daring Bakers November 2011: Filipino Desserts

noreply@blogger.com (Apu) — Thu, 01 Dec 2011 00:23:00 +0000

The November 2011 Daring Bakers Challenge had 2 wonderful recipes - the amazing Sans Rival Cake and the Biingka. Sadly, I could do neither in their original form as the number of eggs required were just too many. For the same reason, a modified version also became difficult:( to create. I really did not want to attempt messing around with such beautiful recipes. But I really wanted tomparticipate in this challenge. So, in the end, I chose to a completely different dessert, Filipino nevertheless, and equally delicious as the ones chosen above! Photographs and details on my return from vacation!!

Post Script: Catherine of Munchie Musings was our November 2011 Daring Bakers host and she challenged us to make a traditional Filipino dessert - the delicious Sans Rival Cake! And for those of us who wanted to try additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-Blog.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

Daring Cooks November 2011: An Apple Tea Cake (Eggless)

noreply@blogger.com (Apu) — Tue, 15 Nov 2011 22:20:00 +0000

The Daring Cooks November 2011 challenge was to create a delicious food recipe using tea! Yes, tea! As anyone who reads my blog will know, tea is my favorite beverage. I enjoy it black, milky with sugar, with spices, green, white, herbal, hot and cold!!

Cooking with tea can only be described as an adventure in cooking. Just take a peek at some of the recipes this month's challenge offered. I chose to make a cake with tea. I had these beautiful Honey Crisp apples that I had bought at the orchard, and a beautiful new black tea that I am in love with. It's a Tazo blend of black tea, orange peel, cocoa extract and Yerba Mate called Tazo Focus.

Ingredients:
2 cup flour
3/4 cup sugar
2 tsp baking powder
2 tsp baking soda
1/4 cup apple sauce
2 apples, peeled, cored, sliced
1/4 cup brown sugar
Juice of 1/2 lemon
1/4 cup buttermilk
3/4 cup tea made with 1 bag Tazo Focus
4 tbsp butter
2 tsp vanilla extract
1/4 cup milk (as needed)

Method:

Place the sliced apples in a bowl. Sprinkle with the sugar and lemon juice.
Set the fruit aside for at least a couple of hours.
Prepare the tea by placing one tea bag in a cup. Add boiling water to make up one cup.
Cover and set aside for 3-5 minutes. Let it cool completely.
Sift together the flour, baking soda, sugar, and baking powder in a large mixing bowl.
Blend in the apple sauce, butter, buttermilk, vanilla extract, and tea into the flour.
The batter should be fairly loose and lump free.
If it has not achieved this consistency, add milk one teaspoon at a time to loosen it up.
Arrange the sliced apples in a loaf tin or baking dish of your choice.
Pour the batter over the apples.
Bake at 350F for 35-45 minutes, or until the cake passes the toothpick test.
Remove from oven and allow to cool completely in the tin.
Remove the cake gently from the tin.

This cake tastes wonderful with, what else bu a up of hot tea. Try it with, ice cream or warm custard for a dessert. I serve it warmed with maple syrup!!

Post Script: Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.

Click here for the Complete November 2011 Daring Cooks Challenge.

Daring Bakers October 2011: A Savoury Take on the Povitica

noreply@blogger.com (Apu) — Thu, 03 Nov 2011 20:58:00 +0000

This Daring Bakers Challenge was interesting albeit after the festive season in October, I could barely stand to see more sugar!! So I decided to tweak this challenge a little to suit our tastes as well as make it savoury!! The filling for this savoury version of the Povitica is a delicious Spicy Walnut Paste, made with walnuts, parsley, green chilies,pomegranate molasses and garlic!! I have also not used egg in the bread or the filling.I could have replaced the egg with some oil for the filling and that's the reason why the whirls are missing on the inside of the bread! These changes aside, I have followed the bread recipe as is.

I have to say the bread came out wonderful and I will make the sweet version soon. Till then, Enjoy!!

Click here for the Complete Daring Bakers October 2011 Challenge.

Post Script: The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Jowar Chivda (Crunchy Puffed Millet Snack)

noreply@blogger.com (Apu) — Mon, 24 Oct 2011 19:33:00 +0000

Every year around Diwali, my kitchen is a whirlwind of activity. I love making delicious sweets and savouries that we enjoy over the festive month! This year I had planned to try my hand at some sweets I have never attempted at home and share them with you. But time has been moving swiftly and things are so busy for me suddenly that I barely step into the kitchen to make a meal.

In between all the craziness, it appears that autumn has disappeared and winter has arrived in it's stead! It's bitterly cold here with a nasty north wind bearing down on us. Ugh! I can actually hear it beating down the roof and windows. Double ugh! Time for a nice sweet milky cup of tea then! That's right, tea it is because it's the perfect accompaniment for a quick and easy Chivda that I was able to make last night.

Ingredients:
4 cups puffed jowar | millet
1 cup moongphalli (peanuts)
7-8 kari patta (curry leaves)
1/2 tsp rai (mustard seeds)
1 tsp haldi (turmeric)
1 tsp chaat masala
1 tsp chini (sugar)
Salt to taste
2 hari mirch (green chilies), chopped fine
4 cloves lashun (garlic), chopped fine
3 tbsp oil
1/3 cup sunflower seeds
1/2 cup kismis (dark raisins)

Method:

Preheat oven to 250F. Place the puffed jowar on a baking sheet lined with parchment paper. Toast in oven for 12-15 minutes. Turn off the heat.
Heat oil in a wok. Reduce heat to a medium, add the garlic and fry until it begins to brown and turn crisp. Add the green chilies and curry leaves.
When the garlic and green chilies both look crunchy, add the peanuts. Roast till golden brown, then add the raisins and sunflower seeds.
Next add the turmeric, salt, sugar, and chaat masala. Blend well.
Turn off the heat, and turn the toasted puffed jowar into the pan, stirring all the time.
Stir gently until the puffed jowar is coated with the masalas, and the nut mixture is distributed evenly.
Allow the mixture to cool completely.
Store in an airtight jar.

Vegan Recipe.

100 Yummy Diwali Recipes: A Free eBook by IndusLadies

noreply@blogger.com (Apu) — Fri, 21 Oct 2011 17:16:00 +0000

With the festive season upon us, I am sure we are all busy making goodies and our homes redolent with the aromas of sweets and savouries. I am also sure that we are juggling demands for making favourites of our familie while trying to decide which delicious new recipes to try this year:) Well, our work just got easier!!

Here is a lovely gift from the IndusLadies and your fellow food bloggers that will make life literally sweeter. IndusLadies has compiled an eBook for this Diwali consisting of 100 Yummy Sweets & Desserts Recipes! You are invited to download it @ Diwali Sweets.

Thanks to IL for this wonderful effort to to all my blogging friends for sharing their favourites with us. My recipe Shahi Tukre | Double ka Meetha aur Kesariya Rabri | Crispy Bread Pudding in a Pistachio Saffron Sauce is on page 35!!

Daring Cooks October 2011: Moo Shu Tofu with Hoisin Sauce

noreply@blogger.com (Apu) — Sat, 15 Oct 2011 20:59:00 +0000

Looks like chappati - bhaji right!! I too was surprised to discover that October 2011 Daring Cooks Challenge was a Chinese recipe that closely resembled and Indian dinner platter or a snack popularly called a frankie roll!! Though I was aware of varying types of Chinese, breads, including pancakes, these Mandarin Pancakes came as a big surprise to me. When I got the dough together for them, I found myself looking at chappati dough and not traditional pancake batter. The rolling and cooking process was similar too!! And they did taste wonderful.

I followed the recipe provided for the pancakes, with one change. I replaced half the AP flour with Atta flour. I also followed the recipe for the sauce as is. For the Moo Shu itself, I began with dry roasting the tofu, then marinading it. The vegetable is a medley of cabbage, carrots, onions, green peppers, and green chilies. The end product was yum!! This was a great challenge, not at all difficult, and tasty to boot!! A keeper once again from the Daring Cooks!! The recipe to my version below.

Ingredients:
1/2 cabbage, shredded
2 carrots, julienne
1 onion, sliced fine
2 green chiles, chopped
1/2 green pepper, sliced fine
1 block tofu, cubed or sliced
1/2 tsp garlic powder
Salt to taste
1/2 tsp black pepper, ground
11/2 tbsp soy sauce
2 tbsp rice wine
2 tbsp white vinegar
4 tbsp toasted sesame oil

Method:

In a large mixing bowl, blend together the soy sauce, rice wine, vinegar, and one tablespoon of the sesame oil. Season with salt and pepper. This is the marinade for the tofu and the sauce for the vegetables.
Cut or cube the tofu as desired. Dry roast on a non-stick pan on an even medium heat. Drop into the marinade. Let sit for an hour at least.
Remove tofu from marinade. Set aside.
In a wok, pour in the remaining sesame oil. Heat, the add the onions. Fry till transparent, then add the green chilies, the green pepper, garlic powder and the carrots.
Stir fry on a medium heat till the carrots just begin to cook, then add the cabbage. Stir and cook till the cabbage begins to wilt. Stir in the leftover marinade and cook till all the liquid begins to dry out.
Check for seasoning, add the tofu, turn off the heat.
Ladle the Moo Shu Tofu onto the centre of the prepared pancakes. Top with Hoisin Sauce.
Serve hot.

Post Script: The October Daring Cooks' Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.

Click here for the Complete October 2011 Daring Cooks Challenge.

Vegan Recipe

Delicious Apple Pecan Crumble

noreply@blogger.com (Apu) — Wed, 12 Oct 2011 14:35:00 +0000

Its apple season here, and we getting a wonderful variety of local apples at the many orchards that dot the countryside. While some orchards have a pick your own policy, some do all the hard work for you and you can just walk into the barn and get a 5lb bag of you favourite fruit or even a bushel if you fancy!!

We like one orchard that is not too far out from where we live and make an annual trip there for the fresh crunchy fruit. We love the place - its an old apple orchard, has these amazing apple trees that are old and gnarled and bred primarily to survive the snowy winters of the northern hemisphere. A seating area with a small coffee shop that sells home baked apple goodies with apples from the orchard makes the trip all the more fun. Apple pies, apple and blueberry pies, apple and cherry pies, apple turnovers, toffee apples, and apple cider doughnuts are just some of the wonderful treats to be found.

My favourite dessert is an apple crumble!! The moment temperatures begin to fall and the leaves begin to turn, I can think of nothing more perfect than a warm apple crumble straight from the oven with a dollop of fresh cream or even ice cream!! Apples were created for just such a dessert. Over the years I have baked many crumbles with both filling variation and crumble variations. For this lovely dessert that can be baked for a special occasion or will make any evening special, I always recommend going with the ingredients you feel partial to at that moment:) Here is one of my simplest albeit amazingly delicious recipe that I developed recipe to enjoy this dessert without excess fat and sugar.

Ingredients:
5 apples, peeled, cored
1/2 lime
2 tbsp cornflour
1/2 cup brown sugar
1/4 cup golden raisins
1 tsp cinnamon
1 cup rolled oats
1/4 cup whole wheat flour
1/2 cup pecans, chopped coarsely
3 tbsp butter, cold and chopped

Method:

Halve the apples then slice them about an eighth inch thick.
Place slices in a large mixing bowl and squeeze the lime liberally over them.
Next add 1/3 cup of the sugar, cornflour, cinnamon and the golden raisin to the apples.
Mix, cover and set aside for 30 minutes.
To prepare the crumble, mix the rolled oats and flour.
Add the chopped pecans and the remaining brown sugar.
Next add the butter and using both hands rub the butter into the mix until it is well blended.
Grease a baking pan with some butter.
Pour the apple mix into the baking pan. Distribute evenly.
Press the crumble blend onto the apple mix
Bake at 300F for 45 minutes or until it begins to brown and the apple juices bubble thickly from the sides of the pan.
Reduce heat to 200F and allow to sit in oven for another 15 or so minutes.
Remove from oven and enjoy warm.

This crumble can be refrigerated for 4 days. I recommend warming in the oven before eating.

Very Orangey Orange Cake (Eggless)

noreply@blogger.com (Apu) — Thu, 06 Oct 2011 15:06:00 +0000

I love citrus in cakes and bakes!! While I bake lemon pound cake and my olive oil lime cake every so often, I have not baked an orange cake in quite some time. Several years ago, I would bake an orange cake that required a syrupy drizzle icing, one that would soak into the sponge of the cake making the crumb juicy and moist. Mmmmm

Now I am addicted to this very very orange cake!! The beauty of this cake lies in its simplicity. To begin with, this cake is eggless (love that), it has a dense moist crumb (great bite), and a nice springy feel to it. The flavour is superbly orange, thanks to the fresh orange juice and the tons of zest it it. Look close and you can see the flecks of orange dotting the sponge of the cake!! This cake is a great tea time treat, but it makes for a delicious dessert if you pair it with some warm vanilla custard.

Ingredients:
1 1/4 cup all-purpose flour
1/3 can sweetened condensed milk
1/3 cup butter | canola oil
2/3 cup freshly squeezed orange juice
1/3 cup sugar
1 tsp vanilla extract
2 tbsp vinegar
1/8 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Zest of an orange

Method:

Preheat the oven at 350F for 5 minutes.
Grease a baking pan with butter. I used a round 8" pan.
In a large bowl sift together the flour, salt, baking powder, and baking soda. Add in the sugar.
Whisk in the oil, condensed milk,orange zest, orange juice, vanilla essence, and vinegar. Blend.
Pour the mixture into the baking pan and bake at 350F for 10 minutes, and then at 325F for 35 minutes.
The cake should be a deep golden brown when done, and a toothpick inserted into the centre should come out clean.
Cool the cake in the pan for 10 minutes and the remove from the baking pan and set on a wire rack to cool completely.
This cake stays well in an airtight container in the refrigerator for up to a week!!

Orange Glace Icing:
This is a wonderfully juicy icing that adds just the right punch to this already flavourful cake!! Its simple to make and does not spoil if you choose to store the cake in the pantry and not the refrigerator.

Ingredients:
1/2 cup icing | confectioner's sugar
1 tbsp cornflour
3 tbsp orange juice, freshly squeezed and strained

Method:

Mix all ingredients together to form a syrupy mix without any lumps.
Let it sit for then minutes.
Pour over the cake.
Let the glace icing set completely before slicing the cake.

Good to Know:

Any good quality vinegar can be used in this recipe.
This is s mildly sweet cake. You can adjust the sweetness by increasing the sugar in this recipe as per your taste.
Freshly squeezed orange juice tastes best in this cake, but store bought juice can be used too. Just adjust the sugar accordingly as store bought juices tend to be sweetened.
I have put lots of orange zest in the cake. Reduce as per taste.
If you prefer you can replace the vanilla extract in the cake with lime juice.
The icing I have made is very thin. If you prefer a thicker glace icing increase the sugar and reduce amount of orange juice as needed.

Atta Nan Khatai (Eggless Whole Wheat Cardamom Cookies)

noreply@blogger.com (Apu) — Wed, 28 Sep 2011 15:45:00 +0000

I've always been intrigued by the great Indian festival cookie: the Nan Khatai. Soft, buttery, and flaky, it holds all the promises associated with a melt in the mouth shortbread cookie. Pair it with a a tall chai latte or sweet milky tea and its the ultimate pick me up after a long day!! Its also a great festive treat or holiday cookie to be enjoyed with family and friends after a hot supper.

The traditional Nan Khatai is made with ghee (clarified butter), sugar, and all-purpose flour and is as rich as it is delightful. My recipe is a much lighter and relatively healthy version of the same. It however is big on taste and can be enjoyed as a soft cookie or as a crunchy biscuit, ideal for dipping into a hot cuppa of your favourite beverage!!

Ingredients:
1/2 cup atta (whole wheat flour)
1/3 cup sooji (semolina | cream of wheat)
1/2 cup besan (chickpea flour)
1/4 tsp baking soda
2/3 cup sugar
4 tbsp butter
1/4 cup yogurt (curd)
1 tsp cardamom powder
Pistachios and Cashews as needed

Method:

Sift the atta, besan, and sooji with the baking soda in a large mixing bowl.
Add the cardamom powder and sugar and blend well.
Cut the butter and add it to the flour-sugar blend.
Using fingertips rub it into the flour.
Add the yogurt and bring the mix together to form a soft and somewhat sticky dough.
Knead gently adding about an extra tablespoon of flour.
Pinch out a piece of dough to shape a small ball the size of a lemon.
Place on a baking sheet. Press gently to flatten.
Gently press a pistachio or cashew into the centre.
Repeat for remaining dough.
Bake in a pre-heated oven at 350F for 18-20 minutes or until the cookies begin to brown.
Remove and cool completely on a wire rack.

You can enjoy these cookies moist and warm straight out of the oven or crispy and crunchy once they have cooled. Don't forget to brew some sweet milky tea to go with them!! Store cooled cookies in an airtight container.

Good to Know:

For this recipe I used Greek Yogurt.
Its also a good idea to use salted butter, as its enhances a baked product.
The amount of sugar in this recipe is just right! Not too sweet, not too mild. If you like your cookies sweet, add a quarter cup more of sugar.
Note that the instructions above are for a crisp and crunchy cookie.
If you like a soft cookie, bake only for 15 minutes or until the cookies begin to turn golden brown. Remove immediately from the oven and cool on a wire rack.
Soft cookies will stay up to a week in an airtight box.

Daring Cooks September 2011: Herbed Consomme with Spicy Tomato Brioche

noreply@blogger.com (Apu) — Thu, 15 Sep 2011 14:55:00 +0000

The September 2011 Challenge to the Daring Cooks was to create a delicious consomme and serve it up with some brioche!! Loved it. I make soup really often at home and there is always a batch of vegetable based vegetarian soup stock in my refrigerator!!

I chose to make a herbed consomme and to accompany it I baked a Spicy Tomato Brioche. Verdict: Yum Yum Yum!! Perfect for an autumn afternoon.

Post Script: Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!

Click here for the Complete September 2011 Daring Cooks Challenge!!

Shahi Tukre | Double ka Meetha aur Kesariya Rabri (Crispy Bread Pudding in a Pistachio Saffron Sauce)

noreply@blogger.com (Apu) — Tue, 06 Sep 2011 22:15:00 +0000

Its been days since I made a good desi meetha or Indian Sweet!! The festival season has begun in India and I have been wanting to begin my Festive Fayre series again!! And what better sweet than the one called Shahi Tukra | Shahi Tukre | Double ka Meetha or quite simply Royal Morsels in English.

Its a sweet that was particularly popular in Delhi around the time I was a kid and no marriage buffet was complete without Shahi Tukre covered with dry fruits and Warq. The name of this delicious sweet represents more its taste than the process involved in making it. In fact this is one of the easiest dessert that you can rustle up once you've got past the idea that you need to fry white bread in ghee!! Trust me the end product is amazing and this is why I have chosen to begin my 2011 Festive Fayre series with it.

Ingredients:
6 slices of white or milk bread, crusts removed
4 tbsp ghee (clarified butter)
Oil, as needed for frying
1 can evaporated milk
1 cup full fat milk
1/2 cup sweetened condensed milk (or to taste)
1/2 cup mixed chopped nuts (cashews, pistachios, golden raisins)
1/2 tsp cardamom powder
1/2 tsp saffron strands
2/3 cup sugar

Method:

Soak the saffron strands in a quarter cup of milk. Set aside.
In a heavy bottomed, bring together remaining milk and evaporated milk. Bring to a boil and then simmer stirring constantly until it is reduces by about a third of the quantity and is beginning to thicken.
Add condensed milk and the cardamom and saffron, let simmer on a low heat for another 10 minutes.
Set the Rabri aside and chill in the refrigerator.
In a separate saucepan, pour in the sugar with a quarter cup water. Bring to a boil and simmer till you get a thick syrup. Remove from heat, Set aside.
Pour a tablespoon of ghee in a non stick pan, add the chopped mixed fruits and nuts. Fry until golden brown.
Remove in a bowl using a slotted spoon.
Cut the bread slices diagonally into triangles.
Pour enough oil for shallow frying into the frying pan. Add a tablespoon of ghee. Heat on a medium low to low flame.
Add four triangles of bread at a time to the pan and shallow fry till crisp and golden brown. Remove and allow excess oil to drain on a kitchen towel for 30 seconds each.
Immerse into the prepared sugar syrup for just about a minute. The fried bread does not need to soften and must retain its crispness while retaining some sugar syrup.
Repeat for remaining bread, replenishing oil and ghee in the proportions above for shallow frying.
Arrange the soaked pieces on a plate. Sprinkle half the chopped fried fruits and nuts onto the slices.
Set aside remaining nuts until dessert is ready to be served.
Remove the Rabri from the refrigerator half an hour before you intend to serve the dessert.
To serve, place a couple of pieces of the bread on plate. Pour some Rabri and sprinkle more chopped and fried fruits nuts. Dig in!!

Crispy, crunchy, cold, and sweet is the only way I can describe a first bite into a well prepared Shahi Tukra. This one's going to be a great hit for the festive season with family and friends!!

Daring Bakers August 2011: Candylicious with Raspberry Pate de Fruit!!

noreply@blogger.com (Apu) — Wed, 31 Aug 2011 18:34:00 +0000

The August 2011 Daring Bakers were challenged to some seriously sweet business!! When I saw the recipes, my heart did a quick flip. Most readers of my blog know, I don't really have a sweet tooth. While I enjoy the occasional dessert or candy, and love to bake and create various sweetmeats for friends and family, I rarely did my fangs in them. On the other hand give me something spicy and salted and I cave in in an instant!!

Anyhow, I'd just made rich dark chocolate truffles for a party, so I chose to make the Pate de Fruit with some late summer raspberries frozen over from last year's pick!! They turned out beautiful in taste and vibrant in colour - just looking at them was a pleasure. Moreover they were more tangy than sweet - just perfect for my palette.

Click here for the complete August 2011 Daring Bakers Challenge.

Post Script: The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

Vegan Recipe

Khatta Meeta Karela (Sweet Sour Bitter Gourd and Onion Fry)

noreply@blogger.com (Apu) — Sun, 21 Aug 2011 15:31:00 +0000

Last weekend we were finally able to make that long awaited trip to the local farm. The weather was perfect - warm with a cool breeze. The sun was out and as we reached early, there were very few people on the farm. Wonderful!! In our part of the world its the season for herbs and all sorts of gourds. I hit the bitter gourd patch first, then the bottle gourd, and then finally the snake gourd!! I was also able to get some fabulous basil and Anaheim and Mariachi peppers!!

Tomatoes, eggplant, green peppers, and jalapenos come next, and I am really looking forward to a good harvest!! In the meanwhile, I have been busy preparing some delicious recipes with the gourds!! Here is a bitter gourd recipe we love and I like to make wherever I get farm fresh and tender bitter gourd. Its a wonderful combination of of the sweet, sour, spicy, and bitter flavours!!

Ingredients:
4 karela (bittergourd)
1 large onion, chopped fine
1 tbsp oil
1/2 tsp gur (jaggery)
1/2 tsp lal mirch (red chili powder)
1/2 tsp haldi (turmeric)
1/2 tsp rai (mustard seeds)
Salt to taste
1/8 tsp hing (asafoetida)
2 tbsp of lemon juice (or to taste)

Method:

Peel, seed, and dice the bitter gourd. Sprinkle with a half teaspoon of salt and set aside for 10 minutes.
Heat oil in a pan. Add the mustard seeds, asafoetida, and turmeric.
Add the onions and fry on a gentle heat until the onions are transparent and and soft.
Wash the bitter gourd, squeeze away any water, then add to the pan.
Sprinkle with the red chili powder. Stir well, cover and cook until the bitter gourd is soft and well done.
If needed add a couple of tablespoons of water to the vegetable.
Stir in the jaggery and slat to taste. Turn off the heat.
Serve warm after stirring in a couple of tablespoons of lemon juice.

Good to know:

Add the lime juice to taste just before serving.
This vegetable stays well in the refrigerator for up to a week. If preparing to eat at a later date, do not add the lemon juice you have warmed the dish and it is ready to serve.

Vegan Recipe

Methi ke Pakode Wali Kadhi (Buttermilk Curry with Fenugreek Leaf Dumplings/ Fritters)

noreply@blogger.com (Apu) — Wed, 10 Aug 2011 15:02:00 +0000

It finally rained here - what a relief! I feel as though I have been living in a steam bath for days!! With the rain the temperatures dropped almost 15 degrees and its so beautifully pleasant right now. And most importantly, no mosquitoes on the horizon yet. Keeping my fingers crossed that this trend continues and we can go to the local farm to pick some fresh vegetables and fruits.

Last night I made Kadhi and Palak ke Chawal (Spinach Rice) for dinner. There are so many versions of this delicious curry that has yogurt or buttermilk as its base. My brother had dropped in and I decided to make pakore wali kadhi for him. He was delighted and asked if I'd make the Kadhi with Methi Pakoras. Methi Pakoras are fritters made with chickpea flour, spices, onions, and fenugreek leaves. I prefer to use dried fenugreek leaves or Kasoori Methi for this recipe as it really enhances the flavour of fenugreek in the Pakoras. The combination of tangy buttermilk and bitter fenugreek is amazing.

Ingredients:
1/3 cup chick pea flour
2 cups buttermilk
11/2 cups water
1" piece ginger, smashed
1/2 tsp zeera (cumin seeds)
1 dried red chili
1/2 tsp rai (mustard seeds)
1/8 tsp hing (asafoetida)
Salt to taste
1/2 tsp haldi (turmeric)
1 tbsp oil
1 tbsp ghee (Clarified Butter)

Ingredients for Pakodas:
2/3 cup chickpea flour
1/2 tsp coriander cumin powder
1/4 tsp haldi (turmeric)
1/4 tsp lal mirch (red chili powder)
Salt to taste
1/4 tsp baking soda
1 onion, diced
1/3 cup Kasoori Methi (Dried Fenugreek Leaves)

Method:

First, make the pakoras. Sift the chickpea flour, salt, red chili powder, coriander cumin powder, turmeric, and baking soda.
In a separate bowl, soak the Kasoori Methi in a bowl of cold water for 2-3 minutes. Drain completely, and squeeze out any remaining water.
Add the diced onion, Kasoori Methi, and salt to taste to the chickpea flour mix with enough water to make a batter of thick dropping consistency.
Pour enough oil for deep frying in a wok. Heat till smoking point, then reduce the heat to medium high.
Gently drop a tablespoons of batter at a time into the oil till you have 5-6 pakoras in the wok.
Fry until they are puffed and golden brown. Remove and drain onto kitchen towels. Repeat the same for the rest of the batter.
For the kadhi, heat the oil and ghee together in a deep saucepan. Add the mustard seeds, cumin seeds, red chili, asafoetida, and ginger. Carefully pour in half a cup of water and allow it to simmer for a couple of minutes.
In a mixing bowl, blend together the chickpea flour, turmeric powder, and the buttermilk and remaining water.
Slowly pour the same into the saucepan, stirring all the time. Stir constantly, reduce heat. The curry will slowly thicken to a sauce like consistency. Now bring to a boil, add salt, reduce heat to low.
Drop the pakoras into the kadhi, cover the pan, and let it cook on low heat for five minutes.
Turn off the heat and allow kadhi to sit for at least half an hour before serving.
This allows the pakoras to absorb the kadhi.

Enjoy Methi Pakode Wali Kadhi with freshly steamed Basmati rice.

Good to Know:

It is important to keep stirring the kadhi as it cooks else it will stick to the bottom of the pan.
Allowing the pakodas to soak in the kadhi is a must. This is what makes a pakode wali kadhi really tasty.
Kadhi is best eaten fresh, though I know people who swear that it tastes better the next day. Be aware that any leftover must be stored in the refrigerator and it will thicken substantially upon refrigeration.
Any leftover kadhi tastes best when it is well heated and then eaten with Parathas (Indian flat breads).

Quinoa Rajma Pulao (Quinoa Pilaf with Red Kidney Beans & Poblano Peppers)

noreply@blogger.com (Apu) — Thu, 04 Aug 2011 23:35:00 +0000

Our weekend was hot and hectic. Temperatures are once again soaring in our part of the world and the extremely unusual hot weather is back. On days like this, the kitchen almost becomes a no-entry zone for me!! Our cooking range is electric and it generates a lot of heat, much more than a gas range would. Its worse if two or more burners are on at the same time. Even the evenings are unbearable, so I am keeping cooking to a minimum.

Quinoa is a real saviour on days like this - it cooks really quickly, requires minimum attention, and take on flavours of Indian style meals really well. This Quinoa Pulao requires very little preparation (read very little time in the kitchen). Just prepare the seasoned vegetable and bean mix, throw in the quinoa and water, let the stove do the rest.

Ingredients:
1 cup quinoa
1 cup red kidney beans
1 poblano pepper, chopped
2 medium onions, diced
2 large tomatoes, diced
2 cloves garlic, crushed
1 tbsp olive oil
1 tsp ghee (clarified butter)
Salt to taste
1/2 tsp haldi (turmeric)
1/2 tsp lal mirch (red chili powder)
1/2 tsp garam masala
1/2 tsp zeera (cumin seeds)

Method:

Heat the oil in a pan. Add the ghee. Once it had melted, add the cumin seeds.
Reduce heat, add the onions, stir, then add the garlic.
Fry until transparent. Now add the tomatoes and poblano peppers.
Cook until all the vegetables are soft. Throw in the red kidney beans.
Now add the turmeric, red chili powder, garam masala, quinoa, and salt to taste.
Stir a few times, pour in two cups of water and bring to a boil.
Reduce heat to a medium loow, cover and cook for 20-22 minutes or until the water has been absorbed and the quinoa is cooked.
Leave covered for another 10 minutes.

Enjoy this Pulao/ Pilaf warm with plain yogurt, achar (pickles), and salad.

Vegan Substitute: Don't add the ghee (clarified butter) to this recipe.

This healthy dish is perfect for the Healthy Cooking Challenge (HCC) created by Smita @ My Tasty Curry, and hosted under the theme Healthy Lunchbox this month by Anamika @ Taste Junction.

Masala Dal Puri (Spicy Lentil Fry Bread)

noreply@blogger.com (Apu) — Thu, 28 Jul 2011 16:39:00 +0000

After a blistering couple of weeks, we are finally getting some much needed rain. As the summer heat melts away and the thunderstorms appear, the rain drenched ground has marked the return of my hibiscus!! I am so thrilled that taking care of this plant through our frozen winters is always well worth the treat. Year after year in come summer I am treated with beautiful red flowers. This year I am particularly grateful for it as I have not had the chance to plant my usual summer garden.

Now I am sure you will agree with me that rainy days just cry out for deep fried crispy treats! Not the healthiest reaction to a brief change in weather, I am sure, but the tastiest no doubt:) I been waiting to make these puris and here was the perfect opportunity!! I was delighted with the result. We had them with Tikhat Masoor Dal, dahi (plain yogurt), and my favourite homemade Hari Mirch ka Aachar (Green Chili Pickle)!

Ingredients:
3 cups atta (whole wheat flour)
1/2 cup saboot moongdal (Mung Bean - Whole), soaked overnight
1/3 cup cilantro
1 green chili
1/2 tsp zeera (cumin seeds)
1/2 tsp haldi (turmeric)
Salt to taste
1 tsp oil
Canola Oil, as needed for deep frying

Method:

Drain and wash the soaked moong dal. Puree with the cilantro, green chili, and cumin).
In a large mixing bowl, sift together the atta, salt, and turmeric.
Pour the prepared puree into the atta mix.
Use just enough hot water to bring all ingredients together into a stiff dough.
Knead one teaspoon oil into the dough - this will make it smooth and non-sticky.
Cover the dough and set aside for about half an hour.
Heat oil in a kadai (wok) until it reaches smoking point.
Now reduce the heat to medium.
Divide the dough into 1" size balls.
Using a rolling pin, roll the dough out into a 3" circle.
Immerse gently into the heated oil and fry on both sides.
The puri will puff up and turn lightly golden.
Drain onto a kitchen towel and serve immediately.

Vegan Recipe

Banana Chocolate Chip Muffins

noreply@blogger.com (Apu) — Thu, 21 Jul 2011 18:49:00 +0000

The sole muffin pan I own has been staring at me askance for several months now. For reasons I can't seem to identify, I have not baked muffins in a long time. My collection of decorative baking cups/ l on the other hand has been increasing steadily. Such pretty colours, designs, and patterns are now available in the market, I can hardly stop myself from adding them to my shopping basket! Just last month, my grocer had displayed some really attractive metallic baking cups and I just couldn't resist buying a box.

Adding them to the pile occupying my counter, I resolved to get baking and put them to good use! But like all good resolutions, that idea eventually got shelved along with the baking cups:) We went off for a long weekend, came back and got into our summer routine. Then came the big office move, and I decided to bake a batch of muffins to keep everyone sweet during the stressful time!

These are the tastiest Banana Chocolate Muffins ever!! They are very easy to put together, and if you are short on time you can literally throw the ingredients together, give them a swirl, and bake. These muffins are baked with eggs, so I'll post an eggless version of them shortly.

Ingredients:
2 large ripe bananas, mashed
1/2 cup white sugar
1/2 cup dark chocolate chips
1 slightly beaten egg
3 tbsp milk
2 tbsp sour cream
1/3 cup butter (softened)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tsp vanilla extract
1 3/4 cups flour

Method:

Mix the mashed banana, egg, butter, and vanilla extract together.
In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together.
This mix will give you a thickish batter. Thin it out a little using the milk and sour cream.
Fold in the chocolate chips.
Pour into greased muffin tins, and bake in 350F oven for approximately 35 minutes.

Enjoy warm, cold, or rewarmed the next day!!

Methi Aloo (Fenugreek Leaves Potato Stir Fry)

noreply@blogger.com (Apu) — Wed, 13 Jul 2011 22:02:00 +0000

If you are looking for a vegetable dish with full on flavour, no compromises, you're in the market for Methi Aloo or Fenugreek Leaves Potato Stir-Fry. This leafy green with a unique flavour has a slightly bitter taste. Indeed the greens are so incredibly fragrant when cooked that I'd recommend opening the kitchen window when you get cooking!!

Methi was an integral a part of my childhood. It is a favourite of my parents, and I guess we imbibed a taste for it growing up. I never considered its easy availability or lack thereof to be an issue - until I landed on these shores. Methi in India is sold by bhajiwallas (vegetable sellers) at every street corner. Bunches of leaves are tied together with string into gaddis or bundles and arranged on wicker baskets sporting an array of other inviting greens like spinach, lal palak (Red Spinach), and bathua (pig weed/ fat hen/ goose foot/ lamb's quarter - take your pick) as well. The only methi I usually come across now is one in a ziplock bag in the freezer compartment!! Luckily the quality of the frozen leaves is good and there is no compromise in the taste - which is more than be said for some other typically Indian vegetables that are sold frozen.

Ingredients:
3 cups fenugreek leaves, fresh
OR
1 cup fenugreek leaves, frozen
2 large potatoes, cubed
1/2 tsp haldi (turmeric powder)
1/2 tsp red chili powder
1/2 tsp zeera (cumin seeds)
1/8 tsp hing (asafoetida)
1 tbsp oil
1 tsp ghee (clarified butter)
Salt to taste

Method:

Heat oil in a pan. Add the cumin seeds, hing, and then the turmeric.
Fry until the cumin begins to brown and gives off a cooked aroma.
Add the potatoes, stir until they are coated with the oil and seasoning mix.
Add the cumin leaves on top of the potatoes.
Reduce heat,cover the pan, and cook till the leaves begin to wilt.
Remove cover, stir the vegetables, season with red chili powder and the salt.
Stir again, cover and cook till done.
Pour in the ghee, and stir into the vegetable.

For a divine taste experience, serve hot with parathas and Arhar/ Toor dal (Pigeon Pea Lentils).

Vegan Substitute: Don't add ghee to the vegetable in the last step of this recipe.

Masala Tamatar Bhaat (Spicy Tomato Rice)

noreply@blogger.com (Apu) — Sat, 09 Jul 2011 03:20:00 +0000

Whenever I want to make tomato rice, I hunt around for the tangy yet sweet pink tomato!! Piled high at green grocers in the big vegetable markets of New Delhi, these tomatoes were firm yet wonderfully juicy. No winter salad would be complete without them. Tomato purees and tomato paste was not widely available in those days and my Mum and Grandma made do with the fresh version for all those wonderful winter recipes.

What I remember most about these beautiful tomatoes was their intense flavour which contributed to the taste of curries, chutneys, and pickles. Sadly these tomatoes are nowhere to be seen here. Once in a while I get tomatoes that actually taste like tomatoes, with the highlight being the late summer variety of Pink tomatoes that I go and pick at a local farm!! Sun ripened and delicious, they come closest to the Delhi tomatoes of my childhood.

Coming to the recipe at hand, Masala Tamatar Bhaat or Spicy Tomato Rice is a classic one pot meal. It does not take much preparation and it can be made very quickly. Try getting farm fresh veggies for this one - you won't regret it!!

Ingredients:
2 cups rice, soaked for half an hour
2 large tomatoes
1/4 cup tomato paste
1 medium onion, sliced
1/2" piece ginger
2 cloves garlic
Salt to taste
1 tsp haldi (turmeric)
4 cloves
1/2" piece dalchini (cinnamon)
1 tsp chana dal (Bengal Gram Lentil)
1 tsp urad dal (Black Gram Lentil)
1 tsp saboot dhania (coriander seeds)
1 saboot lal mirch (red chili, dry)
1 tbsp coconut powder
1 tsp safed til (white sesame seeds)
1/3 tsp methi (fenugreek seeds)
1 tbsp oil

For Tarka/ Tadka (Tempering):
1/2 tsp rai (mustard seeds)
1/2 tsp zeera (cumin seeds)
7-8 kari patta (curry leaves)
1/2 tsp hing (asafoetida)
1 tsp chana dal (Bengal Gram Lentil)
1 tsp urad dal (Black Gram Lentil)
1/4 cup peanuts
1 tbsp oil

Method:

Heat the a drop of oil in a pan. Add the cloves, cinnamon, chana and urad dals.
Next stir in the red chili and coriander seeds.
As they brown, add the coconut, sesame seeds, and fenugreek seeds.
Turn off the heat but continue stirring the mix for a couple of minutes so that it browns evenly.
Turn on to a plate and cool completely. Grind to a fine powder in the dry grinder.
In the same pan, add the tablespoon of oil.
Next stir in the ginger, garlic, and onions. Fry for a couple of minutes.
Add the tomatoes, turmeric, and tomato paste with a quarter cup of water.
Stir, cover, and simmer for 4-5 minutes. Turn off the heat and cool completely.
Blend to a puree. Add the dry powder and give it a quick whirl so that the flavours are combined.
In a large saucepan, prepare the tarka/ tadka/ tempering by heating the oil.
Next add the mustard seeds. When they begin to pop, add the cumin, curry leaves and hing.
Next reduce the heat and stir in the dals and peanuts.
As they turn golden, drain the rice and add it to the tarka.
Stir, then add the combined wet and dry masalas. Stir to coat the rice thoroughly.
Add 2 cups of warm water and salt to taste. Bring to a boil.
Reduce heat, cover and let cook till the rice is done.
Turn off the heat and leave covered for another 5 minutes.

This rice makes a wonderful and simple one pot meal. Enjoy with your plain yogurt.

Vegan Recipe

Daring Bakers June 2011: Walnut & Honey Baklava

noreply@blogger.com (Apu) — Wed, 29 Jun 2011 18:38:00 +0000

Not an easy but an eminently rewarding challenge is how I'd describe the Challenge set us by Erica for June 2011. I have made Baklava before but this was my first time with making the Phyllo at home. Mine turned out really well except the top layer became flaky from staying in the oven a little too long!! Tastes superb!! Loved this recipe - a definite keeper!!

I love walnuts and so the filling I made was simply walnuts, cinnamon, and honey. In a word: Beautiful.

Post Script: Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

Click here for the Complete June 2011 Daring Bakers Challenge.

Fada | Dalia ka Upma (Broken Wheat Porridge)

noreply@blogger.com (Apu) — Mon, 27 Jun 2011 16:40:00 +0000

Sunday breakfast is always special. Sometimes I get round to making it so leisurely after morning tea and papers that it kind of morphs into a brunch! In the good old days when I had a proper desi mixie, I'd make idli, dosa, vadas, dal cheelas, all of which my husband just loves. While we miss these, I now have the opportunity to explore a different range of healthy breakfasts that we had been missing out on!!

Broken wheat is a staple in my pantry. It has a distinctively nutty flavour that I adore, and a bite that is very satisfying. I often use it to make Upma, which is a really versatile, healthy, and filling treat. This version is made with onions, corn, and peas.

Ingredients:
1 cup fada/dalia (broken wheat)
1/2 cup corn
1/2 cup green peas
2 green chilies, chopped fine
6-8 curry leaves
1" piece ginger, peeled and grated
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp oil
1/2 tsp ghee (clarified butter)
Salt to taste
21/2 cups water, warmed

Method:

Toast the broken wheat in a large non stick pan on low to medium heat.
Set aside. Pour the oil into the pan. When its hot, reduce heat, add the mustard seeds, cumin seeds, green chilies and curry leaves.
Next add the green peas and corn. Cover and cook for 5-7 minutes.
Now add the ginger and allow to simmer for a couple of minutes.
Pour in the toasted broken wheat into this mix with two cups warm water and the ghee.
Stir well to ensure there are no lumps.
Continue stirring and cook on a medium-low heat until the water is absorbed and the broken wheat is cooked.
The porridge should not be watery and should thicken away from the sides of the pan.

Serve hot with a bowl of plain yogurt and green chile pickle!

Vegan Substitute: Don't add the ghee to this recipe.

Good to know:

This preparation is perfect for for breakfast, brunch, or even a snack. Simply adjust the portions.
Its also easy to carry for road trips and picnics and tastes delicious even when cold.

Patta Gobhi Aloo (Cabbage Potato Stir Fry)

noreply@blogger.com (Apu) — Tue, 21 Jun 2011 16:05:00 +0000

Though we love cabbage around here and I always keep one handy, I was quite surprised to find an extra one in the refrigerator this week. Looks like it was hiding in the crisper and I had forgotten all about it!! I can't say I was disappointed to find it, as I had just decided to make a big batch of my favourite Cabbage Parathas to freeze!! The bonus cabbage went towards a childhood favourite - one that I almost never make at home now. And for a very good reason too.

Patta Gobhi Aloo is not easy to prepare. The cabbage can get soggy and completely wilt away in the pan. But after I ate this at my brother's a few weeks ago, I was inspired to try it again. It is a typical North Indian preparation and he made it exactly as my Mum does. In fact it was so tasty that I was hooked.

Ingredients:
3 cups cabbage, shredded
2 medium potato, cubed (small)
1/2 tsp zeera (cumin seeds)
1/2 tsp haldi (turmeric powder)
Salt to taste
1/2 tsp lal mirch (red chili powder)
1/4 tsp amchur (raw mango powder)
2 tbsp canola oil

Method:

Heat oil in a pan. Add the cumin.
Reduce heat to a medium high. Add the turmeric and potatoes.
Stir till the potatoes are well coated with the oil mix.
Now cover for 2 minutes, then uncover stir and add the cabbage.
Stir the vegetable so that the cabbage too is coated with the oil mix.
Reduce the heat to a medium low. cover and cook the vegetable.
Stir occasionally for about 10 minutes.
Remove cover, add the red chili powder, raw mango powder, and salt to season.
Stir once and then cook for another five minutes uncovered.
The potatoes should be just done and the cabbage cooked but not soggy at this stage.
Turn out on to a serving dish and serve with rice and a dal of choice.
Alternatively, try with a chappati or paratha (Indian Flatbreads).

Once it was ready, I was so glad I tried this recipe again. It came out perfect. The flavours are light and wonderful and I just love this cabbage and potato combination!!

Vegan Recipe

Tamatar-Moongphali Chatni (Tomato-Peanut Chutney): Version 2.0

noreply@blogger.com (Apu) — Sun, 19 Jun 2011 15:39:00 +0000

This is another recipe for Tomato Chutney that I have been experimenting with last week. This time I used raw peanuts and dropped the jaggery. The result was a sharper and more tangy taste. Note that as the peanuts in this chutney are raw, the cooking time is longer. This results in a more flavourful chutney as the peanuts absorb the spice and tomato juice better.

Ingredients:
4 large tomatoes, chopped
2 green chilies, chopped fine
8 kari patta (curry leaves)
1/4 tsp rai (mustard seeds)
1/4 tsp zeera (cumin seeds)
1/2 tsp haldi (turmeric powder)
2 tsp lal mirch (chili powder)
A pinch of sugar
Salt to taste
1 cup raw peanuts, ground
3 tbsp oil

Method:

Heat oil in a pan. Add the mustard seeds. When they begin to pop, reduce the heat to medium, and add the cumin seeds, turmeric, and curry leaves.
Now throw in the tomatoes and green chilies with a pinch of salt and sugar.
Cover the pan and let them stew in their juice for 7 minutes. Add the chili powder and ground peanuts.
Stir, cover and cook for another 5 minutes.
Remove cover and cook, stirring continuously until the oil separates.
Adjust seasoning including salt to taste.
Serve warm or at room temperature.

This Chutney can be stored in the refrigerator in an airtight container for up to 3 days.

Good to Know:

Find Tomato Chutney Version 1.0 here.

Vegan Recipe