Annarasa

MLLA 12: Warm Welcome to New Bloggers

noreply@blogger.com (Annarasa) — Tue, 07 Jul 2009 14:17:00 +0000

This is the last in the roundup series for MLLA 12. Thanks for participating and making this event such success :) I hope that I have not forgotten anyone, but if you don't see your entry here, do alert me via email asap. I plan to announce the winner of MLLA 12 in a couple of days!!

Shaista @ Mixcalculations is a new food blogger. Her entry is Arhar or Toor Dal. She says that she loves having variety of daals, with roti or rice or just as it is. Toor daal is one legume that which she cooks most often. It is super easy to make, nutritious and saves time if you are in a hurry.

Jaya @ Jayaspace is also a newbie to the blogging world. She writes: "I have grown up eating various beans -- moth, moong, black eyed peas... Love them for their taste and nutrition and cook them at least once a week in my house". Though this is a very simple and very common recipe, Jaya says Moth/Matki Usal can be adjusted for taste depending on the garnish and level of spice used.

Meeta @ What's For Lunch, Honey? has dished up Butter Beans and Leeks, which she has adapted from one from Jamie Oliver’s - Cook with Jamie! Meeta says: "These beans and leeks go with just about anything. Fish lovers will find it perfect to trout, wild salmon or tilapia. Delicately baked chicken is with just a simple seasoning of lemon juice, salt and pepper is a wonderful accompaniment. Or as Jamie serves the beans and leeks with steaks".

Location: Weimar, Germany

Jisha @ Kerala Recipes Long Bean Stir Fry (Achinga Mezhkkupuratti in Malayalam) sent in a wonderful recipe of tender long beans stir fried in oil! Jisha says these beans are a favourite with her husband and she prepared this simple yet tasty dish for him.

Location: Charlotte, USA

A wonderfully innovation rice dish comes to us from Siri @ Siri's Corner! Butter Bean Pulao is a quick and esy recipe, and it is needless to say rather tasty. Siri picked up this idea from a colleague at work, and tried it at home with great success.

Location: Washington DC, USA

Katie @ Eat This a lovely snacking idea - Roasted Chickpeas! Crunchy roasted chickpeas are a delicious snack filled with protein. Katie writes that the same can be done with black, kidney and pinto beans!!

Nivedita @ Nivedita's Kitchen has sent in a protein powerhouse for MLLA 12. She writes 14 Mixed Pulses Gravy "is a very healthy food for all ages, especially children. And can be used as main food with chapatis or side dish or an evening snack".

Location ; Hubli, Karnataka, India.

Ann @ Happy and Healthy Cooking send in a simple curry recipe - Satvic Tuesday. Ann notes that Dried peas are excellent source of protein and fiber. To maximise on their nutritive value, Ann tried best to keep this recipe healthy and simple. She cooked the legumes in a Satvic style to aid in good digestion!

Matt Huntley writes: "As summer quickly approaches, the idea of eating a warm and hearty soup seems to steer a lot of people away from utilizing beans in their everyday diet. Because they are so easy to add to any soup or stew, it is easy to forget that beans can adapt just as well to chilled dishes. This recipe features the “earthy” flavor of Blackeye Peas with fresh vegetables, and is tossed in a delicious tangy and spicy dressing". Cowboy Caviar can be found @ @ the Hurst Bean Blog.

Location- Indianapolis

Susan from The Well-Seasoned Cook sends in her own recipe Pinto Beans Flameado! Susan writes that "the traditional recipe is known as Queso Flameado (Flaming Cheese) and is doused with brandy and torched before serving". Watch out for the smoke detector in your kitchen if you want to try this one.

Shri @ Tastytouch made delicious deep fried lentil dumplings or Dahi Vada! Shri says her Grandma made the best vadas she has ever tasted. The ideal Dahi Vada should be soft, and spongy, and soaked in seasoned yogurt.

Miri from Peppermill made a Chawli Amti for MLLA 12. Amti is a traditional recipe from the state of Maharashtra, India. "Amti" refers to a lentil curry and is one of the staples served with rice or rotis. Miri says: "This particular recipe uses legumes - I have used black eyed peas, one can also use black chickpeas - sprouted even!. The dried coconut and garlic adds some lovely flavours to this curry"!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2009. All Rights Reserved. Kindly do not reproduce without permission.

MLLA 12: Soups, Cookies, and Vegetarian Omelettes

noreply@blogger.com (Annarasa) — Tue, 07 Jul 2009 12:14:00 +0000

I kick off the MLLA 12 Roundup this morning with 5 further entries from Sadhana & Muskaan of A2Z Vegetarian Cuisine! The first is Jain Chole Puri. Muskaan writes that while Chole Puri is everybodys favourite a Jain style Chole Puri is more 'Saatvik' as Potatoes, Onion, Garlic..etc... are not added to it during the cooking process. She notes that Jain chole tastes awesome, the food is low in Saturated Fat, and very low in Cholesterol and Sodium. This meal is also a good source of Dietary Fiber, Protein and Copper, and a very good source of Folate and Manganese.
The next entry
from Muskaan is a delightful vegetarian version of
an Omelette sandwich!! She uses none other than chickpea flour to make these delicious looking omelettes. Muskaan writes that ChickPea Flour (Besan) is also low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Magnesium Protein, Folate and Manganese, and Niacin. Tomato Cabbage Omelette Whole Grain Sandwich looks an absolote treat. Muskaan also made Dahi Vada (Lentil Dumplings In Sweet Yogurt Sauce for MLLA 12.

The following 2 are from from Sadhana is Oats Peanut butter cookie. On their blog, Sadhana notes that peanuts are not true nuts but a member of a family of legumes related to peas, lentils, chickpeas and other beans. They are in fact a very good source of monosaturated fats, the type of fat that is emphasized in the heart-healthy diet. Sadhana has also made a healthy Black Bean Veggie Burger. To know more about these delicious cookies and the burger, visit their blog A2Z Vegetarian Cuisine!

Divya Vikram @ Dil Se.. sends in a lovely third entry for MLLA 12. It is the yummy Moong Dal Payasam. Divya writes that this is a healthy dessert made with moong dal and jaggery. It is usually prepared on special occasions in South India.

Lubna's fourth entry is Capsicum Chana Dal Curry. Do take a peek at her blog Yummy Food for this recipe!

Sweatha @ TastyCurryLeaf blog shows us another way in which the tasty and nutritious chickpea can be used in cooking! Her entry Moroccan Spiced ChickPea Spinach Soup. Sweatha says: "I tried this soup as the original recipe included apricots in the soup which sure add a tanginess. A Hearty and filling and perfectly spicy soup. Chickpeas in soup and sauce form is very welcome and healthy".

Smitha @ Kannada Cuisine made a Batani Saagu for MLLA 12. This is a green peas stew traditionally paired with Idli, Dosa or even Chapati. Cooked potatoes gives body to the dish and tomatoes & green peas adds a sweet accent and of course colour. Lime juice, green chillies and fresh coriander adds flavour and freshness to the dish

Ramya @ Simple Vegetarian Recipes hs sent in Beans Paruppu usili /Beans with cooked Toor Dal This is a side dish and the main ingredient is the widely used legume which is toor dal mixed with beans.

Two more entries from Deepti @ Dipskitchen! The first is Rajma, and the second Urad Chana Dal

Bee and Jai @ Jugalbandi have sent in Papad Palakfor MLLA 12.They write: "This dish was inspired by the Gujarati Dal Dhokli, where wheat dumplings are added to a lentil base. This is easier with ready made lentil wafers (available at any south Asian grocery) added to greens as they wilt down. Lower in carbs and much quicker. Frozen, thawed spinach will work too".

Location: North Western U.S.

Stay linked for more MLLA 12:)

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2009. All Rights Reserved. Kindly do not reproduce without permission.

MLLA 12: Its Raining Chickpeas....

noreply@blogger.com (Annarasa) — Tue, 07 Jul 2009 04:36:00 +0000

MLLA 12 must set a record of sorts with the number of delicious chickpea recipes it has received!! Here's to yet another helping of yummy legumes.

Pooja @ Experiments in my Kitchen loves cooking and has polished her cooking skills in the last few years. She chose Chana/Chickpeas Curry for the MLLA 12 as they are her favourite protein packed legume. This Chickpea Curry is prepared with a blend of spices and is sauteed. It is usually enjoyed with batura or poori - Indian style fried breads.

Poornima from Tasty Treats is enjoying relaxed July 4th weekend. As a treat she has also prepared a recipe that she got from a friend's mother. Do visit her blog for a delicious Chana Masala recipe.

Prasu has made a very different and unique dish for MLLA 12. Its a Brussels Sprouts Curry. She likes the high nutrient value of the Brussels Sprouts and has added chickpeas to the same to give you a power packed idea for lunch! Prasu writes that pulses, including chick peas, are increasingly being used in healthy diets in order to promote general well-being and to reduce the risk of illness. In fact, chick peas are an excellent source of protein, fibre, complex carbohydrates, vitamins and minerals.

Lubna's third contribution to MLLA 12 is Vada - A South Indian Lentil Doughnut. Lubna finds that cooking with family and friends is a definite stress buster and suggests you try it at your next free weekend. Visit her blog Yummy Food for more yummy treats.

Jessica @ the Fearless Kitchen made a refreshing Black-Eyed Pea Salad. Jessica says that this is a "pretty simple but tasty Greek dish that can work either as a side dish or as a main dish". She adapted the recipe from Susanna Hoffman's The Olive and the Caper to treat her open House guests one Sunday in June.

Bong Mom from USA @ Bong Mom's CookBook has sent in two recipes. The first is Mator Dal (Yellow Split Peas), and the second is Mator Dal with veggies (Yellow Split Peas with vegetables). She says that these are her two favourite recipes for dal made of Yellow Split Peas. They are like an Indian style soup and the original name is in Bengali.

Rupali @ Chakh...Le...Re! loves Mexican food, especially the salsas. She created a delicious Indian style salsas to go with an all time favourite Indian tea-time snack. Find the delicious recipes for these salsas on her blog post Potato Patties with Desi Salsas.

Deepti from Dipskitchen made a mouthwatering Lobhiya( Black-eyed beans) chaat. Deepti notes that this dish is basically a healthy snack as it contains lobhiya which is a source of calcium, folate and vitamin A.

Srivalli from Cooking 4 all Seasons rekindled fond childhood memories by preparing a Gujarati style Rajma Masala. Looks yummy and I am sure it will do justice to any rice dish or freshly prepared Indian style bread!!

Mia @ SWAADU made Snowpeas and Sprouted Green Gram Upperi. Mia writes that this is a dry curry which is made with sprouted green grams and snowpeas.What makes it special is its color and the nutritious value.This is simply a soothing and comforting dish which goes well with rice or chapathi or just like that as a salad.

More of the roundup to follow tomorrow!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2009. All Rights Reserved. Kindly do not reproduce without permission.

MLLA 12: The Roundup Continues...

noreply@blogger.com (Annarasa) — Mon, 06 Jul 2009 14:21:00 +0000

MLLA: 12th Helping was hosted on this site from June 1-30, 2009. In this post I continue to share the overwhelming response to this event beginning with a big thank you to everyone who participated:)

Rachel @ The Crispy Cook came across a recipe for some chickpea munchies while reading Ashley Miller's "The Bean Harvest Cookbook". She adapted the recipe to create a spicy, healthy snack, which would go especially well with an iced drink or a glass of wine. Try Spicy Roasted Chickpea Nibbles with your favourite drink this summer! I think they go rather well with cup of tea too!

Crunchy Garbanzo Beans have also been on Manali's mind for some time. She says this crunchy snack is guiltless, as it is oven baked. It is also very simple to make, easy to store and will be a hot favourite with the kids. Find her recipe for this anytime treat @ Cravings.

Divya @ Dil Se.. has prepared 2 wonderful recipes for MLLA 12. The first is Tortilla Bajji - which is a fried fritter made by deep frying tortilla chips in a batter made with gram flour and rice flour. The second is Urad Dhal Vada. Divya says Urad Dal Vada makes a great appetizer just by itself with coconut chutney. You can also dunk these beauties in sambar, rasam, or curd - each version tastes simply divine.

Preeti from Shail blog writes that "Dal Paratha is a traditional dish of northern India and is mostly prepared during the time of festivals". Preeti prepared Stuffed Dal Paratha and Strawberry Kheer as a Sunday breakfast treat!! Very festive.

Location: Tokyo , Japan

Pooja @ My Experience With Cooking sent in an inviting recipe of Moong Dal Thoran. She says that this Thoran is a protein packed side dish. Whole moong dal is stir fried along with ground coconut mixture and few spices to achieve a delicious simplicity.

Location: Loves Park, Illinois, USA

Sadhana & Muskaan too have sent in multiple entries for MLLA 12. Sadhana loves foods prepared with besan - you wonder why - visit her @ A2Z Vegetarian Cuisine to know the answer!! Their first entry is Baked Pakoda(Healthy Bengal Gram Flour Snack). For their second entry, Moong Dal With Spinach Muskaan writes that they love moong dal, as it has low glycemic index, it is easy and fast to cook, the spinach has added health benefits, and the kids like it too. This dish goes very well with my multi grain Paratha and Rice.

Palak Dal is also something Shabeena remembers from her Mum's home cooking! A tasty and nutritious dish - join Shabeena and her attempts at recreating this lovely recipe at Shab's Cuisine.

Soma @ eCurry writes that Fried Chickpeas or Ceci Frito is a classic Italian fried starter, and is terribly addictive when it is served warm!! She says that these chickpeas are a great snack and are also very similar to Indian style dal eats called Sundals. She recently prepared the fried chickpeas for some visiting friends who were left licking their fingers.

Parita from Parita's World loves the taste and versatility of chickpeas. For MLLA 12, she has dished out lovely Chana Masala (Chickpea curry). Check out her blog on more of her favourite legume.

Oh my!! We are in full-blown chickpea season aren't we?? Can't complain that you weren't spoilt for choices now:) More MLLA 12 follows.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2009. All Rights Reserved. Kindly do not reproduce without permission.

MLLA 12: The Roundup

noreply@blogger.com (Annarasa) — Mon, 06 Jul 2009 11:39:00 +0000

June 2009 has come and gone and we are in the thick of summer out here. Hot sticky days are followed by thunderstorms and skin-drenching rain. My garden is in full bloom and my schedule has simply exploded. And June has been a special month for me as I have travelled a lot, and written a fair bit!! I have also been the host of one of the most delightful and creative events to grace the food-blogosphere - My Legume Love Affair. Created by Susan @ The Well-Seasoned Cook, the 12th helping of this event has been running from June 1-30, 2009 @ Annarasa !

Though the title of this post reads 'The Roundup', I'd like to share at the very outset that the response to the event has been super and it will take me more than this single post to get everyone's entry up. The prize winning entry will follow the completion of the entire roundup on this blog:) Let me begin with thanking everyone who has participated and sent in such delightful recipes, all of which I feel privileged to share with you via this roundup. I would also like to thank everyone for their patience and request that in the event that you do not see your entry in the completed roundup, just send me an email and I will make sure it is placed in its rightful spot. Do remember though that the recipe roundup reflects the entries date wise as they landed in my inbox.

The very first entry I received for MLLA 12 has come from Sailaja @ Sailaja's Kitchen. Sailaja loves good food and she has prepared a deliciously spicy Rajma Vada. Doesn't it look like a tasteful and healthy snack!

Lubna @ Yummy Food has been a delightfully busy cook this month. She has enthusiastically sent in several yummy recipes for MLLA 12 over the course of the last month! I will detail them as they came in. The very first from her is Dosa - A South Indian Crepe with Instant Tomato Chutney.

Two entries from Priyasuresh @ Priya's East N Tasty Recipes are next. The first is Red Bell Pepper and Peanut Chutney - just look at the colour! And the second is a distinct and interesting preparation called Sri Lankan Paruppu Kari.

Location: Paris, France

Laura @ The Spiced Life loves her legumes. She sent in this beautiful Sabzi Dhan Shak (Parsi Spicy Squash & Legume Stew). Laura writes "Dhan Shak is a A famous Bombay dish, made unique by its use of Parsi dhanajeera powder, this lentil, mung bean and split pea stew is thick with veggies and fragrant with spices".

Location: SW Ohio, USA

The second entry from Lubna @ Yummy Food arrived in my inbox a few days later. It is Idli - A South Indian Delight. Do visit her blog for some interesting information on this all-time favourite dish from the Southerns states of India!!

Lisa @ Lisa's Kitchen writes, "One of my favorite beans is the versatile oval-shaped whole green mung bean. Particularly easy to digest, especially when soaked overnight, cooked along with some spices and vegetables, this mildly sweet little legume can easily be transformed into an entree that will quell thoughts of a decadent dessert". Lisa sends in Mung Beans with Mixed Vegetables.

Location: London, Ontario, Canada

Sra @ When My Soup Came Alive has recently acquired a new Bengali cookbook!! From this cookbook comes a recipe Legumes, And a Bit of Cheese - which is quite simply a mildly spiced but heavy dal. Sra says she tried this recipe "because the combination of paneer, potatoes and moong dal is intriguing and piqued my curiosity".

Middle-Eastern cuisine has captured the hearts of Bird's Eye View and her family! Writing @ Food and Laughter Sra says she happily discovered delights of ME cooking when visiting friends in New york. Now ME fare is as much a part of her cooking as any other. Here she has prepared Hummus to share with us at MLLA 12.

A tasty, healthy, and filling snack is coming our way courtesy of Aparna @ My Diverse Kitchen. Aparna notes that a delicious combination of chickpea flour and fenugreek leaves is all it takes to prepare these yummy looking Methi Muthias - Steamed Fenugreek Leaves!

Priyanka of Asankhana blog prepared a breakfast treat with a platter of Moong Dal Chila, and served it with tangy home-made mango pickle!! A perfect and satisfying breakfast.

Join me at my next post for more from My Legume Love Affair: 12th Helping!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2009. All Rights Reserved. Kindly do not reproduce without permission.

The Daring Cooks: Challenges 1 & 2

noreply@blogger.com (Annarasa) — Mon, 15 Jun 2009 03:46:00 +0000

So here I am finally. When I joined the Daring Cooks in the footsteps of the Daring Bakers a few months ago, I had no idea summer would turn out so busy!! I did manage to complete both challenges in time periods specified, but got nowhere close to uploading my successes to this blog. A little window today has allowed me to do the needful:)

The very first Challenge presented to the Daring Cooks was Zuni Ricotta Gnocchi. The recipe looked fabulous, but as I hardly use eggs in cooking, I decided to create my own version of the same!! I followed all the instructions as provided by the recipe, but replaced the eggs with some beaten rice which I soaked in water for half a day, drained, and then mashed thoroughly. I also substituted tarragon leaves for the sage.

The Challenge for this month was Chinese Dumplings/Potstickers also known as Gyoza in Japanese. This was a great recipe and as I often make steamed dumplings at hoe it was easy and quick too. For the filling, I used my usual vegetarian recipe which included finely chopped carrot, mushrooms, spring onions, zucchini, ginger, blanched bok choi, and bamboo shoots. Rest went as suggested by Jen!! Hope everyone who has joined the Daring Cooks enjoyed these challenges as much as I did.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2009. All Rights Reserved. Kindly do not reproduce without permission.

Announcing My Legume Love Affair: Twelfth Helping

noreply@blogger.com (Annarasa) — Sun, 31 May 2009 14:48:00 +0000

A big hello to all my foodie friends out there. I am back after a bit of a sabbatical. Its been a busy two months, though I am happy to say fruitful ones :)

This month I begin with taking the baton from Lori @ Taste with the Eyes to announce a food event I simply adore - My Legume Love Affair. Created by the indomitable Susan @ The Well-Seasoned Cook, this event has become amongst one of the most popular in the foodie blogosphere. Indeed, it is my singular privilege this month to host MLLA - 12th Helping from June 1, 2009 to June 30, 2009!!

A legume for this particular event could be any beans, lentils, pulses, and/or the sometimes edible pods that contain these seeds - derivative products like tofu which is made from soy are welcome, as are leafy plants like alfalfa and fenugreek that are botanically classified as legumes!!

I would like to welcome all legume lovers to join me in participating in this event. Create and post your favourite and/or most delicious recipe that features legumes as the key ingredient. Email the entry to me at: annarasa@gmail.com along with your name, name of your blog, the link to your legume dish, and a short description of your creation. I do have one request though. This is a vegetarian blog, and so I would be happy to welcome all vegetarian recipes.

The many regular participants to MLLA, of course, know the rules governing this food event. For newbies whose enthusiasm I hope to whet, here are a few essential guidelines:

You are welcome to send in as many recipes as you like.
You can send in recipes that you might have submitted to other events also.
Any recipes from your archives can be accepted ONLY if they are updated and re posted especially for this event. Please do not send in links to an old post.
Non-bloggers are welcome to join in. Just send in your recipe to me with a photograph if you have one and all details mentioned above, and I will add it to the round-up. Your recipes will be eligible to enter the prize offered by Susan in the random drawing.
If you would like your foodie colleagues and friends to know where you are located, you can add your City, Country to your entry. This is entirely your choice.
It would be lovely if your entry is accompanied with a photograph. Preferred size of photograph: 350 pixels wide.
Do describe your creation - just a couple lines telling us about the recipe you have chosen to enter into MLLA this June.
And don't forget to link your entry this announcement and to Susan's host line-up @ My Legume Love Affair- Host Lineup.
Susan has created a lovely badge for MLLA - 12th Helping. Show it off on to your post.

Last, but not least, there is a delightful prize for a single winning entry to MLLA 12th Helping. As always the winner will be chosen via a random drawing and the prize selected by Susan for this month's winner is a Ritz 5-Piece Egyptian Flat Kitchen Towel Set. The choice of colour of the kitchen towels will be the winner's but do note that this will also depend on the colour availability at the time. Finally, though multiple recipes are permitted, only one submission per person will be counted towards the prize drawing. The roundup will be posted in the 1st week of July - I will announce a date for this towards the end of the month.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2009. All Rights Reserved. Kindly do not reproduce without permission.

Abbey's Infamous Cheesecake - A Daring Baker's Challenge

noreply@blogger.com (Annarasa) — Tue, 28 Apr 2009 06:49:00 +0000

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

This month has been extremely hectic for me - in fact I have not been able to update my blog at all:( But I did do the DB Challenge and here is the result.

My version is eggless and has a hint of citrus flavour - as I added pure lemon juice into it. Deliciously tart with fresh sweet oranges on the side!!

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

A Daring Bakers Venture: Lasagne Verdi al Forno

noreply@blogger.com (Annarasa) — Mon, 30 Mar 2009 04:00:00 +0000

This month's challenge was to make lasagne from scratch!! Now though I have prepared home-made mushroom ravioli some years ago, I never really considered venturing into making my own lasagne sheets!!

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I chose to make a vegetarian version - egg free with a vegetarian ragu filling!! The bechamel sauce was delicious. Well, here is the beautiful result. The photos are ready for sharing:)

The corner piece which I love!!!!

And one for a view of the layers:)

Yummy!! We all really enjoyed this meal. This recipe is a keeper.

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

Adzuki Beans with Swiss Chard

noreply@blogger.com (Annarasa) — Fri, 27 Mar 2009 04:00:00 +0000

This is one of my very favourite recipes, and I love to make it on winter evenings. Once cooked, adzuki beans are very creamy and with the addition of a green almost resemble a thick hearty soup!! They absorb seasoning very well yet retain their own particular taste. This recipe will go well with Indian style flat breads, as well as any freshly baked wheat bread. We love it with Basmati rice.

Ingredients :
1 large bunch swiss chard
2 dried red chilies
1 cup adzuki/red chori beans, soaked overnight
6-8 curry leaves
3 green chilies
1 tsp mustard seeds
1/4 tsp turmeric powder
1 tsp urad daal
1/2 tsp cumin
Salt to taste
3 peppercorns
1 tbsp olive oil
1 clove garlic
1/2 cup grated coconut

Method:

Drain the soaked beans. Pressure cook them in 2 cups of water and no more than a pinch of salt.
While they cook, wash the swiss chard, separate from the stem, and chop the leaves fine. Mince the green chilies.
Process the cumin seeds, garlic and peppercorns. Then add the coconut to this mix with turmeric.
Heat oil in a non-stick pan. Add the mustard seeds. When they splutter, throw in the dried red chilies, urad dal,and curry leaves.
Allow the urad daal to turn light brown, then add swiss chard and green chilies. Stir and cook for around 4-5 minutes or untill the swiss chard has wilted.
Next add the adzuki/red chori beans with a cup of warm water. Bring to boil, and then allow to simmer for 7-10 minutes.
Stir in the coconut mix and continue cooking on medium heat for 4 to 5 minutes till the beans are mushy and the curry has thickened.
Serve hot with Basmati rice.

We are lucky enough to get greens throughout the year, and though I often prepared adzuki beans with fresh spinach, I adore the taste of these beans with swiss chard. Do try it and let me know what you think!! This lovely dish goes out to Laurie @ Mediterranean Cooking in Alaska. Laurie is hosting My Legume Love Affair - Ninth Helping this March!! MLLA of course is a well-loved monthly event created by Susan @ The Well-Seasoned Cook!!

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2009. All Rights Reserved. Kindly do not reproduce without permission.

Cucumber Salad with Peanuts

noreply@blogger.com (Annarasa) — Tue, 24 Mar 2009 20:54:00 +0000

We've just got past the first few days of spring and already we are feeling the difference in the weather. Its a tad warmer, the snow has almost entirely disappeared and green shoots of grass pushing their tiny heads out of the barren ground!

Warmer weather definitely encourages a change in the menu and I am really enjoying making fresh and light salads now-a-days!! Here's one with cucumber and peanuts! The beauty of this salad recipe is that its very easy to put together, can be added as a side dish to a meal, and serves as a wonderful and tasty starter too :)

Ingredients:
1 medium cucumber, peeled & diced
2 green chilies, minced
1/2 tsp ginger, grated
2 tbsp cilantro, minced
2 tbsp fresh coconut, shredded
1/4 cup peanuts, roasted & crushed
1/2 cup plain yogurt
Salt, to taste
Pinch of sugar

Method:

Mix the cucumber, chilies, ginger, coconut, and cilantro. all the ingredients together. Set aside for 10 minutes.
Blend salt and sugar into the yogurt. Add to the cucumber mix and coat the cucumber well.
Add the peanuts.
Mix and serve immediately with a meal.

This salad goes well with parathas, bhaji, or dal. But I often dish it up separately as a starter with roasted papads (poppadums) or as a dip with crunchy corn tortillas. This refreshing recipe goes to Neha @ Easy & Tasty recipes who is hosting AFAM Cucumber this month.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2009. All Rights Reserved. Kindly do not reproduce without permission.

Whole Wheat Focaccia

noreply@blogger.com (Annarasa) — Thu, 19 Mar 2009 04:01:00 +0000

How about a slice of freshly baked focaccia with your soup? Here's the recipe of this wholesome focaccia that I baked to go with my Vegetable & Black Bean Soup. Now typically, all recipes for focaccia include all-purpose flour as the primary ingredient. However, as I am not really a fan of maida (all-purpose flour), I try and substitute it with other types of flour where possible. Here is my recipe for a tasty and chewy Whole Wheat Focaccia.

Ingredients:
2 cups whole-wheat flour
1½ tsp salt
2 tsp fast-acting yeast
1 tsp sugar
1 cup warm water
1 tsp cornmeal
1 tsp coarse salt
3 tbsp olive oil

Method:

Put the flour and salt in a large bowl. Sift together.
Warm one cup of water. Mix in the sugar and yeast into half the water. Stir well, cover for 5 minutes.
Add remaining warmed water and 1 tablespoon of the oil into the yeast mixture. Pour into the flour, and prepare a soft and sticky dough.
Using flour on a working surface, knead the dough lightly. Add more flour if needed and continue kneading till the dough comes away from the work surface.
Knead for around 5-7 minutes, then place the dough into a bowl. Pour 1 teaspoon oil over the dough, turn over to coat completely. Cover loosely with clingfilm and leave in a warm place untill it has doubled in size.
Apply a little oil on the baking tin/sheet. Sprinkle a thin layer of cornmeal on it.
Press the dough into the tin, cover once again with film, and set aside for another half hour or until the dough is well risen. Remove the film, and sprinkle with the remaining oil and coarse salt.
Bake the bread at 400F for 30 minutes or until golden brown and firm to touch.
Remove from oven and tin. Be careful, the bread will be very hot at this point.
Serve immediately with a soup, dip, or topping of choice.

This bread goes to Roma @ Roma's Space. Roma is hosting JFI Wheat this March! They also go to Sandy At The Baker's Bench. I am joining her in her new adventure A Year of Bake Your Own Bread.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2009. All Rights Reserved. Kindly do not reproduce without permission.

Chocolate Almond Muffins

noreply@blogger.com (Annarasa) — Tue, 17 Mar 2009 02:46:00 +0000

Last weekend I decided to treat us to some delightful muffins. I have been baking quite a lot of bread of late, and have been avoiding baked goodies like cakes, muffins, and cookies. But then, last Saturday I purchased a new muffin pan and I could not stop myself from inaugurating it:)

Ingredients:
1/2 cup whole wheat flour
1/4 cup wheat bran
1/4 cup wheat germ
1/4 cup almond meal
1/2 cup cocoa powder
1/2 cup demerara sugar
1 tsp baking soda
1/2 cup canola oil
1 tbsp vinegar
Pinch salt
1/3 cup water
1/2 tsp vanilla essence
6 whole almonds

Method:

Sift the flour, wheat bran, wheat germ, and salt. Add the cocoa powder, almond meal, sugar and baking soda.
Using a spatula, blend in the water, vinegar, vanilla essence, and oil. Mix well to make a smooth thick batter.
Spoon into the muffin pan. Top each muffin with an almond.
Bake in a pre-heated oven at 400F for 15-20 minutes or until a toothpick inserted in the centre comes out clean.
Remove the muffins from the pan. Cool on a wire rack.

This recipe will yield 6 medium-sized muffins with a somewhat soft and grainy texture and a beautiful chocolate-almond flavour!! These muffins go out to JZ @ Tasty Treats who is hosting Lets Go Nuts... Almonds. It also goes out to Pallavi @ All Things Yummy. She is hosting Sunday Snacks - Grab n Go.

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2009. All Rights Reserved. Kindly do not reproduce without permission.

Vegetable & Black Bean Soup

noreply@blogger.com (Annarasa) — Sun, 15 Mar 2009 23:00:00 +0000

There is a lovely bakery in our neighbourhood. It specializes in bagels, whole grain breads, and an amazing array of Danish pastries! They also do soup and sandwich lunches and the best part of this is that they actually have 2-3 completely vegetarian soups on the menu each day. And by vegetarian I mean that even their basic soup stock is a vegetable stock!!

I love corn chowder and I make it at home every so often but recently I tasted black bean soup at our bakery and loved it. The only drawback was that it was much too hearty and hence rather heavy on the stomach as it was almost entirely black beans. I prefer what I might call a black bean and vegetable soup - and so I set out to work on a lighter version of the soup that would be more satisfying to our taste. And here is the result. Enjoy with some warm freshly baked Whole Wheat Focaccia.

Ingredients:
1 can black beans, drained and rinsed
1 medium onion, chopped fine
2 cloves garlic, chopped fine
1 tsp chili powder
1/2 tsp cumin seeds
1/2 tsp cumin powder
1 green chili, minced
1 dried red chili, crushed
1 large carrot, chopped fine
1 tomato, chopped fine
1/2 sweet red pepper, chopped fine
4 cups vegetable stock
Salt, to taste
1 tbsp olive oil

Method:

Heat the oil in a saucepan. Add onions, reduce heat, and fry till transparent and tender.
Next add the garlic and green chili. fry for 30 seconds. Then stir in the red chilies, cumin seeds, and fry for another 30 seconds.
Next add the carrot, crushed red pepper, and tomato. Stir, cover and cook for five minutes. Add the vegetable stock, and salt to taste. Cover and cook for 15 minutes.
Now add the black beans, chili powder, and cumin powder. Stir and cook for another 10 minutes.
Keep warm until ready to serve.

This recipe goes out to Culinarty - Original Recipe Roundup. Do visit this lovely event which is held from the 15th to 15th monthly to recharge your senses with a rush of creativity. I can assure you that your taste buds won't be disappointed either :)

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007-2009. All Rights Reserved. Kindly do not reproduce without permission.

Chocolate Valentino for the February Daring Bakers

noreply@blogger.com (Annarasa) — Sun, 01 Mar 2009 02:01:00 +0000

Nothing quite like chocolate for a Valentine's Day Treat!! And the Daring Baker's Kitchen has given us just the perfect recipe for this month!! In the words of Wendy and Dharm:

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

I made both and they came out delicious!! The ice cream was Wendy's Vanilla Philadelphia Style Ice Cream Recipe. Sadly, it did not live to see the chocolate cake!! I had some old friends surprise us with a visit the weekend before Valentine's Day, and in my usual excitement I insisted they stay for dinner. For dessert I paired very ice cream with some pears poached in red wine. Sadly, no photographs of this :(

I made the cake on the 14th February, and as it was really too early to repeat the ice cream, I topped with with some walnuts!! The rich, dark and intense flavour of the chocolate was complemented beautifully and truly deliciously with the nuttiness of the walnuts. The recipe is a keeper!!

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

Sarson Ka Saag

noreply@blogger.com (Annarasa) — Fri, 27 Feb 2009 03:55:00 +0000

Sarson ka saag is one of the great favourites in the winter months in Delhi, when mustard greens are available in abundance as is fresh spinach. This saag is of course an import from Haryana which borders the capital, and can be found as a staple in the many roadside dhabas that dot the state.

Here, we get mustard greens all year round and they are marketed as a southern speciality! Fresh spinach is also readily available, though due to high demand, we sometimes rely on the frozen version. It is just as good, by the way.

Ingredients:
1 large bunch sarson (mustard greens)
1 cup frozen spinach
2 tomatoes, chopped
1" piece ginger
1 tsp cornmeal
Salt to taste
1/2 tsp cumin seeds
2 red chilies
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp oil
1 tsp sweet cream butter

Method:

Wash the mustard greens in plenty of water. Drain and chop roughly.
Place in a large microwave safe bowl, sprinkle liberally with water. Microwave for 5-10 minutes, depending on the quantity of vegetables, or until the leaves wilt. Repeat as needed. Set aside to cool.
Defrost the spinach. Mix into the mustard greens. Puree with the ginger, and the tomatoes.
Pour the oil into a heavy bottomed pan. Heat until it almost reaches smoking point. Reduce heat, add the cumin seeds and then the red chilies.
Pour the puree into the pan. Stir in the turmeric and chili powder. Cover and cook over low heat for 30-35 minutes. Stir occasionally.
The water content of the saag should have reduced considerably by now. Add the cornmeal, blend well. Add salt to taste. Cook for another 5-6 minutes.
Serve hot topped with sweet cream butter.

This Sarson Ka Saag goes to Easy Crafts @ Simple Indian Food. She is hosting RCI-Haryana this month.

Phool Gobi Matar Sabzi (Cauliflower Peas Bhaji)

noreply@blogger.com (Annarasa) — Thu, 26 Feb 2009 01:58:00 +0000

Cauliflower or phool gobi is available in abundance at our farmer's co-operative throughout the year. Being such a versatile vegetable, I tend to buy at least 1 head of flower every week and keep it handy in the refrigerator. From gobi parathas to Thai curries to cauliflower cheese, cauliflower adds its own distinct flavour to each and every dish, while absorbing spices and sauces it is cooked in to perfection. Sweet green peas or matar are my personal favourite. I remember my childhood when we would rush off to Sarojini Nagar Sabzi (vegetable) market every saturday morning to buy fresh produce. Both phool gobi and matar would be plenty in during the winter months!! That first peas of the season would be sweet, freshly shelled, and seasoned with nothing more than butter and salt!! And the cauliflower so creamy that it would melt in minutes once seasoned!! Mmmm....

Now, I don't really need to tell you how good the gobi and matar taste together, do I :) I have but two words - simply phenomenal.

Ingredients:
1 small Cauliflower
1 cup green peas
6-8 curry leaves
1/4 cup fresh coconut, shredded
2 dried red chilies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 tbsp Bengal gram dal
1 tbsp urad dal
Salt, to taste
1 tbsp olive oil

Method:

Separate the cauliflower into florets, wash and drain. If you are using frozen peas, defrost in the microwave.
Heat oil in a pan. Add the mustard seed. When they begin to splutter, add the cumin seeds.
Next, add the urad dal. As it browns, add the chana dal. Saute for a couple of minutes. Add red chilies and fry for a couple of seconds.
Stir in 1/4 cup water. Cover and cook for 7-10 minutes or until semi-cooked.
Add the cauliflower florets and a little more water; mix well. Cover and cook for 10 minutes.
Now stir in the peas. Cover and cook for another 5 minutes.
Add salt and fresh coconut. Stir in well.
Serve hot with chappatis or parathas.

This delicious recipe goes out to Mythreyee @ Paajaka Recipes who is hosting this month JFI Cauliflower. JFI is a monthly food event initiated by Indira of Mahanandi.

Spicy Red Kidney Beans

noreply@blogger.com (Annarasa) — Fri, 20 Feb 2009 20:07:00 +0000

What would Aloo Tikkis be without an accompanying sauce? Of course, every self-respecting chef does stock up on an assortment of chutneys and ketchup!! But the simplicity of the tikkis is somehow jazzed up wonderfully with a tasty legume of some kind - often spicy chickpeas. I simply adore that combination which I love to serve up with tamarind and mint chutney. Yummy:)

However, when I am in a hurry, i.e. no time for the labour of preparing chickpeas for tikki (its an altogether different recipe, and if you want to get it perfect - takes a good chunk of time), I make this very quick and easy sauce with kidney beans. Now you can substitute the kidney beans with any other bean of choice, for the same delicious result. As always, serve the tikkis warm topped with this hearty sauce.

Ingredients:
1 can kidney beans, rinsed and drained
1 small onion, chopped fine
1 large tomato, chopped fine
1 clove garlic, minced
1/2 inch piece ginger, minced
1 green chili, minced
1/2 tsp red chili powder
1/2 tsp turmeric
1/2 tsp cumin
1 tsp canola oil
Salt, to taste

Method:

Heat oil in a pan. Add the cumin.
Next reduce the heat to medium and add the onion. Fry till tender.
Now add the garlic and ginger and saute for 2-3 minutes.
Then stir in the green chilies, tomatoes, turmeric, salt, and chili powder.
Cover and cook for 4-5 minutes.
Add the kidney beans. Mix into the sauce so that they are well coated with it.
Add 1/3 cup water. Cover and cook until the sauce is bubbling. Adjust seasonings.
Serve warm with Aloo Tikkis.

This sauce has truly become one of my favourite quick foods - fast to cook and satisfying to eat and all that ;) It really does taste amazing with the tikkis!!

It can be prepared in advance and refrigerated - but make sure you heat it really well before serving. And if you are in a real tearing hurry, try topping a hot buttered toast with it...

This one goes to Susan @ The Well Seasoned Cook for the 8th Helping of My Legume Love Affair!!

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

Crispy Aloo Tikkis

noreply@blogger.com (Annarasa) — Thu, 12 Feb 2009 02:27:00 +0000

Aloo Tikkis are an all time favourite in my home. I remember cold winters in Delhi when we would all pile into my Dad's old Fiat and head off to Bengali Market to get a fix of crispy hot and crispy aloo tikkis. Served with melt-in-the-mouth chole, sweet tamarind chutney and hot green chili sauce, this concoction served as an instant winter warmer!! Just the nostalgia motivates me every year to recreate the magic during the frigid, snowy winters here in the north.

Though tikkis are typically round, and often have a filling, I have made them without any filling and heart-shaped! Well, what with Valentine's Day round the corner and a box of untested cookie cutters, creativity seemed the mantra of the day :)

Ingredients:
4 medium-sized potatoes
2 slices whole wheat bread
1 tsp fresh ginger, grated
Salt, to taste
2-3 tbsp oil

Method:

Wash and boil the potatoes. Cool completely, peel, and then mash. There should be no lumps.
Soak each slice of bread in cold water until it is wet through, then squeeze all the water from it.
Add to the mashed potato, and blend well together.
Now add salt to taste and the grated ginger. Mix all ingredients well and knead to form a soft dough.
Take a handful of this dough, form a ball, and then flatten this to a half inch thickness on a work board. Using a heart shaped cookie-cutter cut out a heart-shape tikki. Set aside.
Repeat until all the dough has been used.
Pour 1 tbsp oil in a heated frying pan, place 5 tikkis and cook on medium heat, until the tikki is browned and crisp on the bottom. Turn over and cook the other side till brown and crisp. Add oil as needed, though sparingly. Use remaining oil to cook the rest of the tikkis.
Remove the cooked tikkis onto a plate lined with foil and keep warm until ready to serve.
Serve warm, with accompaniment of choice.

In case you are surprised to learn the ingredients of this tikki, here's something you might be interested in knowing. I usually do make tikkis with a filling and for these I don't use bread in the dough. I suspect it will take away from an already flavourful snack! However, I have recently discovered that plain tikkis just come out crispier and tastier when I add the bread.

This recipe goes to Alka @ Sindhi Rasoi who has announced her very first food event Just for You, just in time for Valentine's Day!! I am also sending this heart-shaped treat to Bindiya @ In Love With Food for her food event Love-Heart Shaped Foods !! Thanks Bindiya for visiting my blog and alerting me to this lovely event:)

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

Masaman Curry on White Rice

noreply@blogger.com (Annarasa) — Sat, 31 Jan 2009 03:35:00 +0000

Thai cuisine is one of my favourites. In fact, we have a world class Thai restaurant in the city here that we frequent and love - largely because they offer so much choice in vegetarian food. Of course, I do make Thai food at home too, experimenting with various spices and sauces. My favourites are green curry, yellow curry, sticky rice, pad Thai, light summer rolls, dumplings, bananas in coconut cream, and of course the tasteful Thai chili sauce!!

Last week at the local Asian store I bought some new Thai curry pastes, one of which was Masaman Curry paste. Now, Masaman curry paste is typically used to make a dish of meat and potatoes. But the milder spices in the curry masala really appealed to me and I decided to try it out on vegetables. I found that this curry paste is very much like our desi curries which use garam masalas, roasted and minced onions, and tamarind. It goes well with a mix of potatoes, cauliflower, broccoli, carrots, tomatillos, and red and green peppers.

Ingredients:
2 tbsp Masaman curry paste
1 can light coconut milk
1 cup vegetable stock
21/2 cups mixed vegetables, (Cauliflower, Broccoli, Carrots, Tomatillos, Red and Green Peppers)
1 large potato, cubed
1 small onion, chopped fine
2 tbsp olive oil
Salt, to taste

Method:

Heat oil in a pan. Add the onions - fry till soft. Now add the curry paste. Fry for 2-3 minutes. Now add 3 tbsp coconut milk and fry the paste for another 2 minutes.
Reduce heat, add the vegetable stock and blend into the curry paste. Cook for 3 minutes. Now Add the remaining coconut milk. Blend.
Add all the vegetables. Cover and cook on a medium heat for 20-25 minutes. Check to see if the potatoes are done. If not allow another 5 minutes on the heat.
Turn off the heat and let the curry sit for at least half an hour. Warm and serve with fresh steamed rice.

This delicious dish goes to DK @ DK's Culinary Bazaar. She is hosting A.W.E.D Thailand this month.
All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.

Tuiles from the Daring Bakers

noreply@blogger.com (Annarasa) — Fri, 30 Jan 2009 02:23:00 +0000

This month the Daring Bakers Kitchen set us a lighter challenge than those we have grown accustomed to in the last few months of 2008. It's the ultra light French cookies known as Tuiles!! This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Despite it being an unusually busy time of the year, I really was very excited about this challenge. And was even happier when I saw that a savoury version had been added. I don't have much of a sweet tooth, and so just the thought of a savoury alternative made me happy, more so as I knew that I would not really have the time to hunt for alternative recipes this month. The Savory Tuile recipe provided via DBK is from Thomas Keller The French Laundry Cookbook.

Ingredients:
1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar 1 teaspoon kosher salt (= 2/3 teaspoon table salt)
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds

Method:

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture.
Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps.
Transfer the batter to a smaller container, as it will be easier to work with. Preheat the oven to 400 degrees F. Make a 4-inch hollow circular stencil.
Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets. There should not be any holes in the batter.
Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds. Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat.
The cornets may have browned in some areas, but they will not be evenly browned at this point. Open the oven door and place the baking sheet on the door. This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o'clock on a clock face) of the cornet.
Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.
When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even.
Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so. Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.

I followed this recipe but I have to say that it did not work too well for me. For one, the batter consistency was not as I would expect to make Tuiles! Secondly, the oven baked Tuiles did not take a shape very well. They are more on the crisp side and broke rather readily. I tried several batches. Above are the ones I managed to save!! And finally, the taste just did not sit well on our palette :( Maybe I'll try the sweet cookie next time. Hoping for better luck then!!

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

Cheesy Hot Toast

noreply@blogger.com (Annarasa) — Sun, 25 Jan 2009 03:20:00 +0000

Last weekend I visited a cheese shop in our parts and was delighted to see some lovely artisan cheeses on the shelves. The one that caught my eye was none other than a - hold your breath - three alarm cheese. With a name like that I just had to pick it up. A spicy mix of three different chilies lends its name to this cheese. And no more than the tiniest bite assures you that this cheese was made to live up to its name.

Now, as almost everyone would agree, there is nothing quite like hot toast with tea on a freezing winter afternoon!! The only thing that can make it better is some spicy melted cheese on the top - Yum! And if you want something superlative, stick some tapenade on the toast just under the cheese.

Ingredients:
4 slices honey wheat bread
1 tsp butter, softened
2 tbsp tapenade
4 tbsp 3 alarm cheese, grated (replace with
Jalapeno Jack for a milder taste)
2 tbsp mozzarella cheese, grated

Method:

Pre heat the oven to 350F. Place the bread on the wire rack and toast until crisp and golden.
Remove from the oven and butter each slice. Now thickly spread the tapenade on two of the slices.
Mix the two cheeses, and spread equally on the 4 slices.
Return to the oven and grill until the cheese melts completely.
Carefully remove the toasts from the oven. Cut into squares or triangles. Serve immediately.

These mini-toasts are superb with a cup of tea or coffee. They are also great when served with wine. These spicy snacks are making their way to Pallavi @ All Things Yummy. Don't forget to visit Sunday Snacks this month, where you will find all things Hot n Spicy!!

BBD #15 Festive Breads: The Final Course

noreply@blogger.com (Annarasa) — Wed, 07 Jan 2009 01:37:00 +0000

To anyone who has just joined in, this is the final lap of a Roundup of the monthly food event Bread Baking Day #15. You can find the first part of this roundup at A Roundup of Festive Breads: BBD #15 and the second at BBD #15 Festive Breads: Second Helping.

Here I being with Jude's contribution - Dan Lepard's Stollen Recipe via The Guardian. Jude says that this recipe for an extra moist Stollen may be lengthy, but they come together easily and there is very little kneading. What Jude loved best was placing the marzipan in the dough!! Do stop by at Apple Pie, Patis & Pate for a slice of this beautiful bread.

Location: Chicago, IL

Elizabeth prepared a lovely Festive Bread for Christmas breakfast. Elizabeth decided to skip the saffron in her bread this year and made a sweet six-strand bread to serve with hard-boiled eggs. for some wonderful tips on getting this bread right, stop by at Blog from OUR Kitchen.

Location: Toronto, Canada

Cheesy Herb Challah with Masala Cola!! Talk about tickling the taste buds and experimenting with food. That's exactly what Navita proposes to continue doing as she steps into the New Year. Find this lovely treat baked by Navita on her blog Zaayeka.

Hong Kong

Natalia's friend had her family visiting from England for the holidays. They asked Natalia if she could bake a Vegan Panetonne for them. And as Natalia adores challenges, that is exactly what she set out to do. Visit her blog gatti fili e farina for this recipe.

Location: Roma, Italy

Miriam baked a beautiful bread - Il Pandoro - Simili for Bread Baking Day #15! This is a perfect festive bread as it is not only pretty, but the Pandoro is a delicious bread. Its sure to please all your family and friends when they bite into it! For a more detailed recipe, do visit Miriam's blog at Chaosqueens Kitchen.

Location: Lübeck - North Germany

Stefan of Der Suppenkasper blog baked an exquisitely beautiful Neujahrsbretzel - New Year´s Pretzel. Do visit his blog for this and two other beautiful breads baked by him for the festive season this year - a Six Point Star, and a Hungarian Ring Bread!!

Location: Hessen, Germany

Temperance from High on the Hog shares her Grandma Skinner's Bread for All Occasions. Temperance says they would receive one of these beautiful prepared loafs from her every year for Xmas!! Now that she has the recipe too, Temperance bakes this bread annually in her own home on festive days! Peek in for a delicious recipe, perfect for sharing with friends and family alike!!

Location: Texas, USA

Jacqueline of Toxo Bread baked a truly festive Blueberry Cream Cheese Braid for dessert on New Year's Eve. She says that while this may not be a traditional holiday bread, it sure has great appeal. Her family loved it and I am sure we all give her the 'thumbs up' from too.

Location: Burlington, VT

And finally, my humble offering to this lovely food event. I baked a simple aniseed flavoured bread - the Vasilopita or St. Basil's Day Bread! For the beautiful story behind this bread and a recipe, join me at Annarasa.

Location: USA

Once again, thank you all for making this event such a success. I really enjoyed hosting BBD #15: Festive Breads. The next Bread Baking Day is hosted by Temperence of High on the Hog. Do visit her blog for the theme for January. I have covered all entries that made it to my inbox. If you did send me your entry and it is missing from this roundup, kindly alert me at annarasa[at]gmail[dot]com. and I will add your entry.

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

BBD #15 Festive Breads: Second Helping

noreply@blogger.com (Annarasa) — Tue, 06 Jan 2009 02:06:00 +0000

Welcome back to a second helping of Festive Breads via Bread Baking Day #15. You will find the first part of this roundup at A Roundup of Festive Breads: BBD #15.

Live :: Love :: Laugh :: Eat! is the delightful name of Kim's blog. Kim's resolution for the new year is to try new things and baking bread is one of them! She has made a truly spectacular start with the Ginger-Orange Quick Bread that she baked for her co-workers for Christmas. Here's to experimenting with more bread recipes in 2009. For a great tip on where to find candied ginger and a whiff of the warm aroma of ginger-orange, drop by at Kim's blog.

Location: Portsmouth, Virginia, USA

Emma of Gustoto baked a traditional camp fire bread from Australia for BBD #15. She says that when this bread is seasoned with chives, basil, and semi-dried tomatoes, the Damper turns into a truly festive treat!!

Location: Brisbane, Australia

Toby from Foolish Poolish Bakes has a treat for us all - a gorgeous Panotenne. Read the story of an adventure spanning no less than four months to achieve this result. Just a quick peek at the bread - its colour, texture, and taste all make the effort worthwhile. Hats off to Toby for his dedication and persistence.

Location: UK

Bejgli is a traditional Hungarian Christmas Bread and Dulmina from Dulmina tündérkonyhája or 'Dulmina's Fairy Kitchen' has baked a more vegan-friendly version of this bread. She has used whole wheat for the bread which she filled with walnuts and poppy seeds. This bread is not only beautiful but easy to create too!!

Location: Szeged, Hungary

How does Hot Cross Buns with cocoa sound to you on a chilly winter morning? Natashya chose these traditional buns from Nick Malgieri A Baker's Tour as her contribution to BBD #15. Visit her blog Living in the Kitchen with Puppies for a look at this fragrant spicy bread with the surprise ingredient of chopped dried apricot!!

Location: Ontario, Canada

Gine from i dolci fanno felici baked an exquisite Austrian Nut Bread for the holidays. Eaten in Austria and German homes around Christmas is easy to put together, full of flavour, and a real delight to serve - just look at all those lovely almonds!!

Location: Berlin, Germany

Teresa of Discovering Sourdough chose her famous Festive Hawaiian Rolls to serve with coffee on Christmas morning. Beautiful sourdough is filled with a coconut, nut, and cinnamon paste, slashed, and then baked to perfection. Can you just imagine the aroma wafting through her kitchen?

Location: Tokeland, Washington

Panfrutto is a popular fruit flavoured bread baked around Christmas in Italy. It is a favourite of Cinzia of Cindystar who says that this is a very easy recipe to create, stays well, and can be pulled out of the pantry in a snap should you find unexpected guests knocking at your door!!

Location: Bardolino, Lake of Garda, Italy

Glenda of Domesticated Engineer has sent in her own special recipe of Glenda's Christmas Bread. A wonderful recipe for a home made bread, it uses whole spelt flour, shredded zucchini, pomegranate juice, and walnuts! Glenda shaped this versatile dough into a tree and a wreath.

Location: Wichita, Kansas

The famous German Dresdner Stollen was Preeti's choice of bread for BBD #15. Though Stollen is a staple in German supermarkets at this time of the year and Preeti purchases one every year, this year she decided to bake one herself. Follow Preeti's very first attempt to making a delicious loaf of Stollen at My Kitchen Stories.

Location: Hamburg, Germany

Judy from Judy's Gross Eats took the All Purpose Holiday Bread recipe from Peter Reinhart's Crust & Crumb, and fashioned it into a lovely Christmas Bread! She says she loaded the dough with sliced almonds and finely chopped dark chocolate and made Boules!! Simply beautiful. Thanks Judy for finding the time in your busy schedule to join it the festivities. Find her recipe at All Purpose Holiday bread.

Location: Ventura, California, USA

Ulrike of Küchenlatein shared her recipe for a celebratory New Year's Pretzel. Ulrike notes that a pretzel is the symbol for infinity and is also considered to be a a good luck charm or blessing. In parts of Germany, the sharing a New Year Pretzel with friends and family is said to bring good luck and well-being!!

Sarah from What Smells So Good? baked a fragrant Vanilla-Apple Honey Challah on the first night of Chanukah!! Sarah says the holidays are filled with her baking all kinds of goodies and even though she thought she was done for this year, she chanced upon a recipe she had saved some time back!! Encouraged by her Mom, she tweaked the recipe to add Kamut flour, applesauce and vanilla to create a beautiful and golden loaf.

Location: Oshawa, Ontario

Keep reading for the final part of this Roundup!!

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

A Roundup of Festive Breads: BBD #15

noreply@blogger.com (Annarasa) — Mon, 05 Jan 2009 17:23:00 +0000

In the last month of 2008, it was my delight and joy to host Bread Baking Day #15. This is a monthly event for enthusiastic bread bakers who eagerly drop in from across the world to try their hand at a themed bread baking event and share their lovely results with us all. The brain child of Zorra of 1x umrühren bitte, Bread Baking Day is guest hosted every month by one amongst an ever-growing pool of contributors to this event. As the new year 2009 begins, I pass on the baton to Temperence of High on the Hog. Do visit her blog to know the theme of BBD #16!!

The theme for BBD #15 was Festive Breads keeping in mind the many festivals that grace December. I was delighted to see the enthusiasm of my many foodie friends towards this theme and was overjoyed at the response to the event. In total, I received over 30 entries. To do justice to each entry, I have decided to do this round-up in two parts. Part 2 follows shortly. Kindly note that the entries are organised in the order that I received them. Before I proceed I would like to say a big thank you to each and everyone who participated :) December is a busy month and I appreciate your contribution!!

Uma of Essence of Andhra set the entries rolling by baking a colourful Cranberry Bread with Pureed Fruit. Though skeptical about cranberries in the beginning, she combined them with some semi-sweet chocolate chips to get a fragrant loaf. Uma also used a mashed banana in place of eggs for this recipe and was astounded at the beautiful result.

Location: USA

Sweatha of Tasty Curry Leaf sent in two beautiful entries. The first - Clover Leaf Rolls are attractive dinner or breakfast rolls that are prepared on special festival days. The shape of the cloverleaf is believed to represent the Holy Trinity. Though they are traditionally made with Brioche dough, Sweatha used tofu and soy milk as egg substitutes for these pretty rolls.

Festive Julekage is Sweatha's next entry for BBD #15! A Scandinavian Christmas Bread that is popular in Denmark and Norway, Julekage is essentially a spiced sweet bread filled with nuts and candied fruits. Sweatha tried this bread with and without a sugar icing and loved it in both versions!

Location: New Jersey, USA

Lien a busy mum of two young kids still finds the time to bake an Italian Christmas bread annually to share with her Italian class. This year, she decided to go with the Pandoro, a beautiful golden toned bread that comes from the city of Verona. Baking it at the very last minute ensured that the bread was still warm when Lien cut it for her class. Needless to say there was applause and the bread was a big hit. You can find Lien's recipe at her blog Notitie van Lien.

Location: The Netherlands

Zorra of 1x umruehren bitte aka kochtopf baked a Christstollen this holiday. The recipe comes from Backer Supke, a German baker whose blog she follows. Having successfully attempted a couple of his recipes, Zorra was encouraged to try the Stollen recipe this Christmas. Chock-full of rum-soaked raisins, candied fruits, and flaked almonds, this recipe yields a beautiful sweet festive bread that tastes best after a week!! Don't think I could wait that long!!

Location: Spain

Soma and her family have always celebrated the holidays and the spirit of sharing. Every year they decorate a beautiful tree, get ready for Santa Claus, and Soma bakes some festive goodies. This holiday Soma baked a traditional anise flavoured Greek Christmas Bread or Christopsomo . Read more about the religious significance of this bread and the tasty outcome of Soma's endeavours at ECurry.

Location: Texas, USA

A Fougasse is a flat bread that is typical of the south of France. Priya has creatively combined dry fruits and orange flower water to bake a Chirstmas Dryfruits Fougasse! Priya says this bread is easy to bake and is delicious to boot. Find it at Priya's Easy N Tasty Recipes

Location: Paris, France

Boaz from Grain Power tasted Stollen once at a San Diego local farmer's market. Since then, he has had this festive bread on his 'to bake' list. He followed Andrew Whitely's recipe for Stollen from Bread Matters as the recipe allows for whole wheat flour. Boaz filled his bread with dried fruits and home made marzipan and dusted it with some powdered sugar for a stunning result.

Location: Israel

Elle from Feeding My Enthusiasms says that potluck dinners are a part and parcel of the holidays. And what better way to pitch in than to prepare healthy, warm, and yeasty dinner rolls. Oats Whole Wheat and Barley Rolls are just perfect for any such occasion. Following a recipe from Marion Cunningham's The Fannie Farmer Baking Book, Elle found that you can easily prepare between 24-30 pull apart dinner rolls in under 15 minutes!

Location: Northern California

Mary prepared the favourite Dresdener Stollen this Christmas. Mary does true justice to this beautiful bread which is studded with raisins, almonds, and peel, and filled with a sweet almond paste. Visit One Perfect Bite for the touching story behind this bread.

Location: Eugene, OR

Aparna tells us about the origin of the Kugelhopf - the favourite festive bread of Europe on her blog My Diverse Kitchen. She baked her Kugelhopf in a bundt pan and glazed it with a delicious orange glaze! Just look at the wonderful colour of the bread!!

Location: Goa, India

A Braided Fruit Challah is the bread of choice for Yasmeen at Health Nut. She served it with home made Cranberry Preserve. What a very festive combination!! And in the spirit of giving this festival season, Yasmeen brings to notice the work of Blogger Aid to raise money for the World Food Programme.

Location: Cleveland, OHIO, USA

More of the seasonal cranberries but this time with crunchy pine nuts and fennel! Susan of Wild Yeast served a Cranberry Semolina Crown with Pine Nuts and Fennel for Christmas dinner. If you love baguettes, you will love this crusty bread, says Susan. You can also save this bread for later as it tastes wonderful toasted with coffee or a smear of goat's cheese.

Location: California, USA

You will find Part 2 of the roundup at BBD #15 Festive Breads: Second Helping :)

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