Archana's Feed

Whole Wheat Pizza topped with roasted vegetables

Archana — Sat, 31 Oct 2009 16:16:00 +0000

Learning the science of yeast is essential to make any dough to rise. This recipe has been tried and tested many times and finally arrived into a simple yet food proof method of making pizza dough. Experiment with your choice of toppings and sauces.

Makes: 2 - 15 inch pizza's or about 25 mini pizza's appromimately

Ingredients

6 cups of whole wheat flour and some extra flour for dusting
3 tablespoons extravirgin olive oil and extra as needed
3 1/2 teaspoons of active dry yeast
1/2 cup lukewarm water for yeast, plus 2 cups lukewarm water for dough
2 teaspoons sugar
1 tablespoon salt
1 to 2 teaspoons freshly ground black pepper

Basic Topping Suggestions

About 3 cups of chopped oven roasted vegetables (zuccini, tomatoes, bell peppers and onions)
Freshly ground black pepper
About 3 cups freshly grated cheese (preferably a combination of fresh mozzarella and Parmesan)
1 1/2 to 2 cups roasted tomato sauce with freshly chopped basil leaves.

Method

Dissolve yeast in 1/2 cup lukewarm water. Allow it to sit for 5 - 10 minutes until creamy and starting to bubble . Read more in Yeast in Truth About Yeast, Baking Soda and Baking Powder.

In a large mixing bowl, combine the 2 cups lukewarm water, 1 generous tablespoon of the olive oil, salt, the 2 teaspoons sugar, and pepper. When yeast mixture is creamy and starting to bubble, add to mixing bowl and briskly stir in just enough flour, a little at a time, to create a mass. Turn out dough onto a lightly floured surface. Using floured hands, knead dough in a brisk push fold and turn motion, until perfectly smooth and elastic, about 5 minutes. Add only as much additional flour as necessary to keep dough from sticking to your hands and work surface. Use a pastry scraper while kneading to scrape dough off surface cleanly as you continue to knead in a sufficient amount of flour.

Preheat oven to 200 C.

Place dough into a bowl greased with olive oil. Cover bowl with a piece of oiled plastic wrap and then with a clean kitchen towel. Let rise in a warm, draftfree spot until doubled, about 2 hours.

Punch down dough with several swift swats with the back of your hand until it is deflated slightly.

Turn out dough onto a lightly floured board and gently knead just to release air pockets. Divide dough into 2 equal pieces. or about 25 - 2 inch diameter balls for making mini pizza's.

Typically the dough that is stretched out with the hand and fingers have a better texture than the dough that is rolled out with a rolling pin. Use your expertise and stretch the dough out evenly. You can also give a desired edge to the dough or just leave it plain and flat.

Place the dough on a prepared pizza stone or a baking tray. Brush the interior of the circle (excluding the 1inch rim) with some olive oil and prick the oiled section of the dough deeply all over with a fork. Sprinkle oiled dough with freshly ground black pepper.

Place the pan in the oven and bake until lightly golden, about 12-15 minutes. Remove pan from oven using a baker's peel and place it on a wire rack to cool. Meanwhile, as crust is baking, remove the reserved half of dough from refrigerator and prepare the second crust completely through the preceding step. As soon as you remove the first crust from the oven, prick the second crust again, place in oven and bake as directed above.

Roasted Vegetable Pizza with whole wheat crust.

Firstly layer the crust with the sauce, the scatter some roasted vegetables and finally the cheese. Bake in the hot oven until crust is deeply golden, toppings are piping hot and cheese is bubbling, about 12 - 15 minutes.

Time Management Tips

The sauce can be made well in advance and frozen in small heavyduty freezer containers.

The crusts can be partially prebaked early in the day or a day before and left at room temperature.

The toppings can be gathered a couple of hours before assembling pizzas.

After prebaking and cooling the crust, you can either freeze the empty crust or a fully assembled pizza. Wrap both well in aluminum foil. Let an empty crust thaw (wrapped) before topping it and baking. Bake a fully assembled frozen pizza directly from the freezer (unwrapped) on a perforated pizza pan in a preheated 200 C oven until crisp and hot throughout.

Dhoodi Carrot Juice - A Detox Drink

Archana — Tue, 27 Oct 2009 11:54:00 +0000

Dhoodi, popularly called bottle gourd is a very common Indian vegetable eaten in all regions of India. What better way to help detox and feel refreshed with a class of gourd carrot ginger and lemon, the first thing in the morning. Try it and would are sure to love it.

Gourds are

Low in Saturated Fat, and Cholesterol
High in Dietary Fiber, Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese. Note that Wax Gourd is high in Sodium.

The nutritional value of gourd makes it suitable for:

Maintaining optimum health
Weight loss

Makes: 4-6 servings

Ingredients

1 cup bottle gourd peeled and chopped
1/2 cup chopped carrots
1 inch piece ginger
3-4 mint leaves
1 tablespoon lemon juice
Sugar and salt to taste

Note: You can also add 1/2 cup of chopped beetroot, it tastes fantastic and adds to the iron content as well.

Method
Blend all the ingredients in a blender until smooth, adding 1 cup of water to make a fine puree. Transfer to a decanter, add 2 more cups of water, add more or less to suit your desired consistency. Adjust the salt and sugar levels to your taste and stir.

Serve cold. Best had early morning to help detox.

Alternatively, you can use a juicer to extract the juice from the carrots and gourd, but the pulp value is lost and you will have to use a lot more of the gourd and carrot to get the desired quantity.

Golpapdi

Archana — Fri, 09 Oct 2009 15:48:00 +0000

A crispy sweet dish made from whole wheat flour and jaggery is prepared during auspicious occasions in Gujarati household. If ever you run out of things to make on a day you have unexpected guests, this would be an ideal sweet dish that is quick to prepare and tasty along with an Indian meal.

Makes: 8 - 10 pieces

Ingredients

1 cup whole wheat flour
1/4 cup ghee (Clarified Butter)
1/4 cup jaggery, crushed into small pieces
1/4 fine sliced almonds
1 teaspoon of freshly ground cardamon powder
1 tablespoon dessicated coconut

Method

Melt the ghee in a frying pan and add the wheat flour and cardamom powder, stirring constantly till it turns golden brown and releases the roasted aroma.

Turn off the heat and quickly add the jaggery and coconut and stir well, so the jaggery melt quickly in the heat.

As soon as the jaggery melts, and the mixture is still warm, pour the mixture into a greased baking sheet and spread it evenly with a 3/4th inch thickness.

Sprinkle the sliced almonds and cut into diamond/square shapes while it is still warm. Set aside and allow it to sit untouched. After about an hour, once cooled, you will find that you have these crisp golpapdi's.

Store in airtight containers.

Caution: The addition of jaggery to the wheat flour mixture is a tricky procedure. The whole mixture can get brittle and gooey. So use caution, and turn off heat just before adding jaggery.

Ginger Brandy Cookies

Archana — Thu, 08 Oct 2009 15:54:00 +0000

This is a wonderful, snappy holiday cookie - like an old fashioned sugar cookie all jazzed up.

Makes: about 50

Ingredients

1/2 cup butter, at room temperature
1/2 cup sugar
1/4 cup molasses
1 egg
2 cups of all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon of ground ginger powder
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons of brandy

Topping
3 tablespoons of confectioner's sugar

Method

Cream the butter, sugar until light and fluffy. Add the molasses and eggs and beat well.

In a separate bowl, sift together the flour, salt, baking soda, ginger, cinnamon, and cloves.

Gradually beat in the dry ingredients to the butter mixture. Form the dough into a ball and chill for 30 minutes.

Preheat the oven to 180 C. Prepare the baking sheet by lining it with parchment paper

Spread the TOPPING sugar on a plate. Shape the dough into 1 inch balls and roll each ball in sugar and place on the baking sheet. Bake for about 12 minutes, until just firm and a bit crisp around the edges.

Remove the cookies to a rack and let cool completely. Store in air tight containers.

Giant Chocolate Cookies

Archana — Thu, 08 Oct 2009 15:34:00 +0000

What can be a better pleasure with cookies made from real chocolate. Yea, these cookies are absolutely delicious, made from bitter sweet chocolate and some toffee bits and not to miss out the walnuts.

Makes: about 12

Ingredients

1/4 cup flour
8 ounces of bittersweet chocolate
2 tablespoons butter
1/4 cup light brown sugar
1/2 teaspoons baking powder
2 teaspoons vanilla extract
2 eggs
1/4 teaspoon salt
3/4 cup toffee bits
1/2 cup toasted and chopped walnuts

Method

Preheat the oven to 180 C. Prepare the baking sheet by lining it with parchment paper

In a double boiler over low heat, melt the chocolate and butter. Stir until the chocolate melts and is smooth. Remove from the boiler and allow it to cool to lukewarm.

In a large bowl, combine the flour,baking soda, and salt.

Cream the butter, sugar and vanilla until light and fluffy. Beat in the melted chocolate mixture.

Gradually beat in the flour to the butter mixture until well blended.

Stir in the toffee bits and nuts. Scrape the sides of the bowl, cover with a plastic wrap and refrigerate at least for one hour or until chilled and firm.

Drop the mixture by 1/4 cupfuls onto the prepared sheets, spacing them 2 1/2 inches apart. The cookies expand while baking, so take care to give space.

Place the baking sheet to the oven and bake the cookies for about 15 minutes or until the top starts to crack and dry. The cookies will be soft to touch. Do not over bake, they will firm up as they cool.

Let the cookies sit on the baking sheet for a few minutes, they cook a little more while sitting on the heat. Gently transfer them to wire racks to cool completely.

Store in air tight containers.

Ginger Lemon Cookies

Archana — Thu, 08 Oct 2009 15:13:00 +0000

Cookies are made with addition of ground ginger and lemon rind gives that winter touch to the cookie. If you are a ginger fan, then this cookie is just for you.

Makes: 25 -30

Ingredients

1 cup flour plus 2 tablespoons extra
1/2 cup unsalted butter, at room temperature
1 1/2 teaspoons baking powder
1/2 cup castor sugar + 4 tablespoons extra
1 teaspoon vanilla extract
1 egg
1 1/2 teaspoon grated lemon rind
1 teaspoon ground ginger powder
1/4 teaspoon salt
Extra flour for shaping

Method

Preheat the oven to 180 C. Prepare the baking sheet by lining it with parchment paper

In a large bowl, combine the flour,baking soda, ginger and salt.

Cream the butter, 1/2 cup castor sugar and vanilla until light. Add in the eggs and lemon rind.

Gradually beat in the flour to the butter mixture until well blended.

Scrape the sides of the bowl, cover with a plastic wrap and refrigerate at least for one hour or until chilled.

With flour hands, using heaping teaspoons of the cookie dough, form balls. Roll them until smooth. Arrange them 2 inches apart on the baking sheet. Continue the same with the remaining dough.

Put the remaining 4 tablespoons of sugar in a bowl. Dip the bottom of a water glass first in cold water, then in the sugar and press the balls to flatten them to a 1/3rd inch thickness.

Place the baking sheet to the oven and bake the cookies for about 18 minutes or until they are firm and edges are golden.

Let the cookies sit on the baking sheet for a few minutes, they cook a little more while sitting on the heat. Gently transfer them to wire racks to cool completely.

Store in air tight containers and serve them with your cuppa!

Oatmeal Cranberry Chip Cookies

Archana — Thu, 08 Oct 2009 12:30:00 +0000

Cookies are made from oatmeal and dried cranberries with that dash of white chocolate make them truly delicious. They are quick and easy to make and healthy as well with the low sugar content.

Makes: 36

Ingredients

2 1/4 cups of all purpose flour
1 cup old fashioned oats
1 teaspoon baking soda
1 cup of unsalted butter, at room temperature
1/4 cup castor sugar
1/4 cup dark brown sugar
2 teaspoons vanilla extract
2 eggs
1 cup dried sweet cranberries (add raisins optionally)
1 cup of white chocolate chips
1 cup chopped walnuts

Method

Preheat the oven to 180 C. Prepare the baking sheet by lining it with parchment paper

In a large bowl, combine the flour,oats, baking soda and salt.

Cream the butter, castor sugar, brown sugar and vanilla until light. Add the eggs one by one.

Gradually beat in the flour to the butter mixture until well blended.

Stir in the cranberries, chocolate chips and walnuts.

Drop the mixture in spoonfuls onto the prepared sheets, spacing them 2 inches apart. The cookies expand while baking, so take care to give space.

Place the baking sheet to the oven and bake the cookies for about 8 to 10 minutes or until they are firm.

Let the cookies sit on the baking sheet for a few minutes, they cook a little more while sitting on the heat. Gently transfer them to wire racks to cool completely.

Store in air tight containers and serve them with your cuppa!

Sev

Archana — Tue, 29 Sep 2009 01:52:00 +0000

Sev is a fried snack shaped like thin noodles made from gram flour/chick pea flour/besan. It is used in most chaats like Bhel, Sev Puri, Papdi Chaat etc. The crispiness add to the texture and flavor of the chaats. Many like to savor them as it is with their "Masala Chai" (Spiced Indian milk Tea).

A special equipment called "Sev Sancha" or a "Murrukku Maker" typically made out of brass. This machine gets passed on from one generation to another and lasts a life time. Can be found in most Indian Stores outside India.

Alternative Ways to Flavor them:

- Add garlic powder to the batter
- Add pureed spinach
- Add red chilli powder
- Use you imagination to make any flavor of sev you desire.

Makes: 5 cups of sev approximately

Ingredients

2 cups of besan/gram flour
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
4 tablespoons of oil
1/2 cup of water
Salt to taste (1.5 teaspoons approximately)
Sunflower Oil for deep frying

Ribbon Pakoda

Archana — Tue, 29 Sep 2009 01:36:00 +0000

Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Typically get prepared during Diwali and festive seasons, but there is not reason not to make it any other time. Savor them with your cuppa and its sure to become a teaser.

A special equipment called "Sev Sancha" or a "Murrukku Maker" typically made out of brass is required to make these. This machine gets passed on from one generation to another and lasts a life time. Can be found in most Indian Stores outside India. Each Sev Sancha has mutliple press attachments and one such is an attachment to make these ribbon pakoda's as shown in the picture below.

Alternative Ways to Flavor them:

- Add garlic powder to the batter
- Add crushed black peppers
- Use you imagination to make any flavor of sev you desire.

Makes: about 10 cups of ribbon pakoda or little over 1/2 kg.

Ingredients

3 cups of besan/gram flour
1 cup of rice flour
1/2 cup of urad dal flour
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon red chilli powder
1/4 cup butter
1 1/4 cups of water
Salt to taste (2 teaspoons approximately)
Sunflower Oil for deep frying

Dry Fruit Ghughra

Archana — Tue, 29 Sep 2009 00:51:00 +0000

A Gujarati delicacy is made during festive occasions like Diwali, Weddings etc. The half moon shaped deep fried savories are stuffed with crushed dry fruits.
The traditional recipe calls for deep frying these ghugra's in ghee (clarified butter). But these ghughra's are baked and makes a perfect healthy snack and sweet to serve for kids and family.

Make it a perfect and rich sweet for guests who come over during Diwali.

Makes: 20 ghughra's

Ingredients for the stuffing

1/2 cup dry coconut
1/4 cup of coarsely powered almonds
1/4 cup of coarsely powdered pistachios
1/4 cup of coarsely powdered cashew nuts
1/4 cup finely chopped figs
1/4 cup of finely chopped dates
2 teaspoons of freshly powdered cardamom

Ingredients for the outer crust

2 cups of all purpose flour
1/4 cup chilled butter
1/4 teaspoon salt
4 tablespoons of water

Method
Combine the flour, butter and salt, in a large bowl. Work the butter into the flour with your fingers until the mixture resembles a coarse meal. Sprinkle water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together. Be careful to add only little water at a time, and not allowing the dough to become soggy. Knead well with our hands until the dough becomes into a firm ball of dough.

Cover and keep the dough aside.

Preheat the oven to 180 C.

Combine all the ingredients for the stuffing until all the ingredients hold together. Divide the stuffing mixture into 20 equal portions.

Divide the dough into 20 equal portions as well.

On a floured surface roll out each portion into a 3 inch diameter circle.

Place a teaspoon full of stuffing mixture in the center of each circle.

Gently fold the circle into a semi circle, forming a half moon shape. Seal the edges by pressing slightly, so that the dough sticks to each other. Making sure all the stuffing is still concealed inside.

Decorate the edges by twisting the dough portion carefully to form a twisted shape, like in the picture.

Continue the same procedure with the remaining dough and stuffing portions.

Place these ghughra's on a greased baking sheet in the oven and bake until golden brown, for about 20-30 minutes. Turn over gently to check if the other side is golden as well, if not bake for little more time until it turns golden.

Serve the ghughras either hot or cold.

Murruku

Archana — Mon, 28 Sep 2009 19:08:00 +0000

A mixture that is made from rice flour and urad flour are deep fried crips spirals that are very popular in southern India.
Also known as Chakli in Marathi and Kannada and Chakri in Gujarati, is a savoury snack popular in India and elsewhere among ethnic Indian populations. Murukku is believed to have originated in Tamil Nadu.

This mixture is made into a batter and can be executed in many different ways.
- These spirals are traditionally shaped by hand called kai murukku.
- Mechanically with a press, formed into a spiral or coil, and deep fried until crisp.
- Rolled into a flat ribbon called ribbon murukku

Murukku is traditionally made and savored on Diwali Festival.

Makes: about 60 Murrukus on 1.5 inch diameter.

Ingredients

2 cups of rice flour
1 cup of urad dal flour
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds or caraway seeds (ajwain)
1 teaspoon red chilli powder
1/4 cup butter
1/4 cups of water
Salt to taste (1.5 teaspoons approximately)
Sunflower Oil for deep frying

Method

Combine all the ingredients except water. Gradually add water to make it a stiff dough, adding extra water if required.

Grease the Sev Press or the Sev Sancha with oil and place the plate which has one star into the press.

Heat oil in a frying pan, until hot.

Fill in the dough into the press. Prepare about twenty square pieces of aluminum foil each of size 2 inch. Grease them with oil and arrange them in two lines on your work surface.

Slowly start to press the dough into a spiral shape starting from the center going outwards on the square strip of the aluminum foil. (About 2.5 spirals).

Gently lift the spiral filled aluminum and slide the spiral murruku into the hot oil from the side of the frying pan, so the oil does not splash on to you.

Add about 3 or 4 more spirals into the frying pan. Care not to over crowd the pan, allowing all of them to stay afloat together and not a few sunken in between the others.

Turn over once after a few seconds and fry until golden. Drain the oil completely with a slotted spoon and cool.

Press the remaining batches of the dough in the similar manner.

Cool the entire murrukus and store in air tight containers.

Roasted Tomato Sauce

Archana — Fri, 25 Sep 2009 17:25:00 +0000

Rich Red and Ripe tomatoes are roasted in the oven pureed to get the ever so delicious sauce that can be used as a pizza or a pasta sauce.

Roasted sauce requires very little effort, and roasting the tomatoes brings out a layer of richness in taste that fresh tomatoes simply do not possess. The sauce can be frozen and enjoyed for months to come.

Ingredients

25 Roma Tomatoes (Any Red Ripe Tomatoes - the number can vary based on the size and variety used)
2 garlic Cloves Peeled
1 large onion sliced
Extra virgin olive oil
Salt to taste
Coarsely ground black pepper to taste

Method

Preheat oven to 180 C.

Wash the tomatoes and slice them in half, making sure the core and the stem are removed.

Place the tomatoes on a on stick baking sheet.

Tuck peeled garlic cloves in among the tomatoes. Separate onion slices and scatter among tomatoes. Drizzle all over with olive oil. Sprinkle salt and pepper over all.

Roast the tomatoes in the oven for approximately 40 minutes, or until tomatoes are soft and skins begins to brown. Once the tomatoes have cooled, transfer roasted tomatoes in batches to a blender and pulse until the sauce has reached the desired consistency. I like them in a pureed consistency.

Transfer sauce into Ziploc freezer bags, marked clearly with the date and contents. Freeze bags horizontally on a cookie sheet. Once the bags are frozen, store them in the most convenient way in your freezer.

This sauce can be adopted for use in pasta recipes, Mexican cooking, or simply slathered over a fresh crust of Italian bread, to be enjoyed during a snowstorm. This sauce is exceptionally good when fresh or dried herbs are added before eating.

Adding cream to the sauce when used for certain baked pasta's makes it even more delicious.

Mathri (Spiced Savory Crackers)

Archana — Fri, 25 Sep 2009 08:45:00 +0000

A classic North Indian snack had with some achar (a spicy indian pickle) and a hot cuppa. These snacks turn out to be lifesavers when you don't have anything in the kitchen to spice up your palate.

Traditionally the mathri's are deep fried in ghee (clarified butter). This recipes calls for baking them and makes them just as delicious and healthy as well.

Savor them with a spicy mango Punjabi pickle or savor them just as such.

Or savor with your favorite cheese
Or top if with some salsa
Or top it with a mushroom white sauce
Or top it with a cheese corn sauce.
Or just savor them plain with a hot cuppa!

Ingredients

1 cup all purpose flour or whole wheat flour
1.5 teaspoon salt
1/2 teaspoon coarsely crushed black pepper
1/2 teaspoon Kalonji or Cumin or Carraway seeds
1/8th teaspoon Baking Powder
2 tablespoons plain yogurt
2 tablespoons ice water (adjust less or more as required)
3 tablespoons of cold butter

Method

Preheat the oven to 180 C.

Combine the flour, baking powder, salt, black pepper and kalonji .Work the butter into the flour with your fingers until the mixture resembles a coarse meal. Add the yogurt and sprinkle ice water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together and becomes a firm dough, yet pliable dough.

Cover with the damp cloth and set aside for 15 minutes.

Divide the dough into small balls and roll out all the balls.

Arrange the mathri's on a non stick baking sheet and prick them evenly with a fork, to prevent them from puffing while in the oven.

Bake them for about 20 minutes or until golden brown and crisp.

Take then out of the oven and allow them to cool.

Savor them with a spicy mango Punjabi pickle or savor them just as such.

Alternatively, savor with your favorite cheese

Or top if with some salsa

Or top it with a mushroom white sauce

Or top it with a cheese corn sauce.

Or just savor them plain with a hot cuppa!

Sweet Potato and Dal Kebabs (Sheek Kebab)

Archana — Tue, 15 Sep 2009 20:13:00 +0000

I would like to call it the sheek kabab. A delicious and healthy kebab made from sweet potatoes and lentils and elegantly spiced with crushed fennel and some garam masala. Serve it with a minty coriander chutney. Best part of this dish is it is baked. One flip side of these baked kebabs is that its best when its had hot, else they tend to get dry.

Note: Ideally these sheek kebabs are even more delicious when they are grilled over charcoal. But alternatively you can use the coal smoking method once they are baked to get the desired effect

Makes:20 - 25 kebabs

Ingredients

1 cup split chana dal (bengal gram dal)
1 cup cooked anb mashed sweet potatoes
1 teaspoon finely grated ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped green chillies
1/4 cup finely chopped mint leaves
1 tablespoon of chaat masala
1 teaspoon of crushed fennel seeds (saunf)
1/2 teaspoon of garam masala
Salt to taste
3 tablespoons of oil

Method
Soak the chana dal for 2 hours in 2 cups of water. Drain all the water and cook the dal in 1 cup of water until soft and mushy, but not watery. Drain excess water if any and mash well when its hot.

Preheat the oven to 200 C.

Heat oil in a pan and add the ginger and garlic and toss until the fragrance come out, for a few seconds and the rawness goes away.

Add the ginger, garlic and all the other ingredients to the dal mixture and mix well until well combined.

Divide the mixture into 20 -25 portions and rolls them between your palms to make a long elongated kebab.

Grease the baking sheet with oil and place the kebabs on the sheet. Bake until the kebabs turn brown and crisp, for about 30 minutes.

After this process you can use the coal smoking method to get the desired tandoor effect.

Alternatively, arrange the kebabs in skewers and grill over charcoal until crisp.

Serve hot with minty coriander chutney.

Tropical Fruit Cheese Cake

Archana — Mon, 14 Sep 2009 13:17:00 +0000

A delicious cheesecake filling is baked in a tart crust topped with some tropical fruits makes it light and summery. You guests will surely want to take a second of this.

Makes: 8 to 10 servings

Ingredients for Crust

1 1/2 cups all purpose flour
2 tablespoons sugar
10 tablespoons of butter
2 tablespoons ice water

Ingredients for Filling

2 8-ounce packages cream cheese
1/2 cup caster sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup hung yogurt (Yogurt hunt in a muslin/cheese cloth with whey all drained out)

Topping

3 small red-fleshed papayas, halved, peeled, seeded, cut into small peices
2 kiwis, peeled, cut into small pieces
(Optionally - You can use Mangoes, Passion Fruit, Oranges, anything you find in season)

Method for crust
Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add the 2 tablespoons ice water to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.

Alternatively you can use your hand to make the dough for the pie crust. When kneading with hand, you will require less water as the heat in your hand makes the butter melt and the dough softer.

Preheat oven to 180 C. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack.

Method for filling
Using an electric beater, beat the cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add the hung yogurt and beat just to blend.

Pour the filling into tart crust. Bake until filling is slightly puffed and the surface begins to turn golden, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold at least for about 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Method for topping
Arrange kiwis in overlapping slices in center of the cheesecake. Sprinkle papaya around edge and alternatively arrange them as desired. Serve immediately or refrigerate up to 3 hours (beyond which the fruits will start to get soggy).

Chocolate Cake layered with Mascarpone Cheese

Archana — Mon, 14 Sep 2009 12:03:00 +0000

Nothing can be richer than a cake layered with mascarpone cheese and glazed with chocolate ganache. This cake was a big hit at my son's birthday party.

The layers of the cake unfortunately could not be clicked as the birthday cake got cut into pieces for distribution. Hopefully sometime soon, the same would be made and a better picture could be caught.

Note: For the Coney Island Cake, I did 1 - 9 inch and 1 - 6 inch and 1- ramkin to make a tower. But you either use two 8inch or two 9 inch and them layer them in two or 4 layers.

The layers are light and not thick with the cheese. If you like a thick layer of cream cheese, please increase the quantity of cheese you use for the layering.

Serves: 12

Ingredients

2 cups of all purpose flour
1/2 cup cocoa powder
2.5 teaspoons of baking powder
1/4 teaspoon cream of tartar
1 cup milk
220 grams softened butter (about 1 cup fully packed)
1.5 cups of caster sugar
1 teaspoon vanilla extract
4 large eggs
100 grams of mascarpone cheese
1/4 cup icing sugar (may be a little less)
1 quantity chocolate ganache

Method
Preheat oven to 180 C.

Place the butter, castor sugar, cream of tarter and vanilla in a large bowl and beat for 10 -15 minutes using an electric mixer until light and creamy.

Gradually add in the eggs and beat well. Fold in the flour, cocoa powder, baking powder and milk, whisking continuously until creamy.

Pour in the batter into 2 lightly greased 8 inch round cake pans and bake in the oven for about 30 minutes or until cooked and the tester (a clean skewer, knife, tester) comes out clean when inserted.

Allow the cake to sit for about 10-15 minutes or until cool.

Place the mascarpone cheese, icing sugar into a bowl and whisk until fluffy. Set aside.

To assemble the cake in 2 layers, Place the cake which will sit on the bottom on a platter on a cake stand. Spread the mascarpone cheese on top of this cake. evenly. Place the other 8inch cake over this cake and lightly press it down.

Remove any crumbs from the top and side and use a pallate knife and spread the chocolate ganache over the sides and top of the cake.

Refrigerate and serve chilled with some berries or just as it is.

Khaman Dhokla

Archana — Thu, 10 Sep 2009 12:48:00 +0000

There steamed gram flour cakes is a famous Gujarati Farsan (Snack) savored all over the world by all the Non Gujarati's. Made from gram flour and seasoned with the choicest ingredients makes it a delicacy. Traditionally Dhokla's are made from channa dal (split yellow chickpeas). But these are instant versions and taste just as delicious than those made from the dal itself and saves you time.

You can serve it as it is with the seasoning or sandwich it as shown in the picture with Green Chutney or a chutney of your choice.

Makes: 10-15 square pieces
Preparation Time: 10 minutes
Steaming Time: 12-15 minutes

Ingredients for Dhokla

1 cup gram flour/besan
1/4 cup yogurt
1/2 cup water
1 teaspoon green chilli
1/2 teaspoon ginger paste
2 tablespoon oil
1 teaspoon Eno fruit salt
Salt to taste

Ingredients for Seasoning

1/2 teaspoon mustard seeds
1 teaspoon sesame seeds
4 - 5 Curry leaves
1.5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon of freshly grated coconut
1 tablespoon of freshly chopped coriander leaves
1 tablespoon of oil
4 tablespoons of water
Salt to taste (there is salt in dhokla as well, so just be careful to the amount of salt you add)

Method

Whisk together all the ingredients for the dhokla. It should be a thick batter that goes drip drip drip from the spatula rather than of a pouring consistency.

Prepare a steamer, preferably a dhokla or an idli steamer with 3 cups water at its bottom. Grease the dhokla thali's/plates with oil. Pour the dokhla batter to each plate, such that they fill only half the height of the plate.

Steam for about 12 - 15 minutes on high with lid covered. Turn off heat and allow it to rest for 5 minutes in the steamer with lid opened.

Take out the dholka plates from the steamer and cut them into square or diamond pieces. Arrange them on a serving platter.

For Seasoning

Heat oil in a small pan; add mustard seeds, sesame seeds and curry leaves. Allow them to crackle. Turn off the heat.

Add the water, sugar, salt, lemon juice to the above seasoning.

Using a small quarter spoon, evenly sprinkle over the cut dhokla pieces.

Garnish with coriander leaves and coconut and serve warm or cold.

To make Sandwitch Dhokla

Arrange a set of dhokla's on a serving platter. Apply Green chutney on the top side of these dhokla's. Now place another Dhokla's on these chutney topped Dhokla's. Viola, You have have delicious sandwich dhokla.

Again season these sandwich dhokla's with the above seasoning mixture. Garnish with coriander leaves and Coconut and serve warm or cold.

Moroccan Style Vegetable Stew

Archana — Fri, 04 Sep 2009 00:37:00 +0000

A perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable.
The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes.

Serve it hot over a bed of saffron pilaf or couscous.

Cooking Time: 20 minutes
Preparation Time: 25 minutes

Serves: 6

Ingredients

2 tablespoons Olive Oil
1/2 cup chopped onions
1 teaspoon of finely chopped garlic
2 cups of vegetable stock or water or more
1/2 cup fresh cream
1 teaspoon ground cumin
1 teaspoon red chilli powder
1/4 teaspoon ground cloves
1 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/2 cup boiled and cubed potatoes
1/4 cup yellow pumpkin cubed
1/4 cup cubed or sliced carrots
1/4 cup cooked chickpeas
1/3 cup pitted and halved black olives
3 tablespoons fresh lemon juice
1/4 cup chopped parsley or coriander
Salt to taste

Method
Heat the oil in a large saucepan on medium heat. Add the onion and the garlic, stirring until it gets tender and golden brown.

Add the water or the sock, chilli powder, cumin, cloves, cinnamon, cardamom and salt. Allow it to boil for a few minutes. Add the cream, potatoes, pumpkin/squash, carrots and chickpeas. Simmer covered for another 5 -10 minutes until the vegetables are tender and you start to feel the flavors emanating from the stew.

Stir in the lemon juice and parsley and serve hot.

Chocolate Mousse

Archana — Fri, 04 Sep 2009 00:27:00 +0000

Chocolate, coffee and finely whisked up cream and other stuff, I finally stir up this creamy chocolaty and fluffy mousse. Serve it cold with whipped cream and berries optionally. They taste just as great with none of them as well. Go ahead and enjoy making this delicious mousse.

Note if you have not made a mousse before or not worked with eggs, this could be a time consuming recipe, but surely brings out great results flawlessly.

Makes: 8 portions of 6 oz ramekins

Ingredients

160 grams / 6oz of chopped bittersweet dark chocolate
2 tablespoons of coffee liqueur or water
1 teaspoon of vanilla if using water
3 large egg yolks
3 large egg whites
2 tablespoons coffee
3 tablespoons of sugar
1/2 cup powdered sugar
1/4 teaspoon of cream of tartar
1/2 cup cold heavy cream

Method
Heat about 1 inch of water in a large skillet/ pan until bubbles form. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling.

Combine in heat proof bowl or a sauce pan, the chocolate, water-vanilla or coffee liqueur. Set the bowl in the water bath and stir until the chocolate is melted and smooth. Remove from the water bath and set aside.

Whisk together in another heat proof bowl, egg yolks, coffee and 3 tablespoons of sugar. Set the bowl in the same water bath, whisking constantly until thick and fluffy almost like a marshmallow. Remove from the water bath and whisk this mixture into the chocolate mixture thoroughly. Allow it to cool completely.

While the above mixture is cooling. In a large bowl, whisk together the egg whites and cream of tartar and gradually beat in the powdered sugar, until stiff peaks are formed.

Using a wooden or rubber spatula, stir half of the egg whites into the chocolate egg mixture to lighten it. Then gently fold in the remaining whites. Gradually add in the heavy cream and whisk gently until soft peaks form.

Gently fold in the mousse mixture into eight 6 oz ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.

Serve cold as it is or with whipped cream and berries.

You can also sprinkle the mousse with grated chocolate.

Aloo Mutter

Archana — Fri, 04 Sep 2009 00:22:00 +0000

A very traditional Punjabi dish, which I had savored at a Punjabi home. The delicate addition of spices to the potatoes in a tangy tomato gravy, simmered to perfection brings out the essence of this flavorful dish.

Makes: 4 servings

Ingredients

2 cups of cubed potatoes
1/2 cup of peas/mutter
1/2 cup of chopped onion
1 cup pureed tomatoes
1 teaspoon finely grated ginger
1 teaspoon finely grated garlic
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/2 teaspoon of garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 tablespoon of chopped coriander leaves
Salt to taste
2 tablespoons of oil

Method
Make a paste of the onion, ginger and garlic.

Steam the peas with salt and set aside.

Heat the oil in a frying pan; add cumin and onion paste. Saute until the onions have turned golden brown.

Add the tomato puree; the potatoes, turmeric, coriander, garam masala, salt and chilli powder and stir well. Add 1/2 cup of water and simmer covered until the potatoes are cooked.

Add the peas and simmer for 5 more minutes adding more water if required. Garnish with coriander leaves and serve warm with phulka's or serve it steamed rice.