Tickling Palates

Homemade Bialys Recipe (topped with Caramelized Onions)

2013-05-24T12:17:00.000+05:30

The first time I saw Bialys was in a picture of a New york bakery shop (I believe it is Kossar's) neatly arranged inside a rack. They looked like mini Pizzas to me only to learn that they were not when I read the recipe for this month’s we knead to bake group. A Bialy is a round shaped bread with a depressed middle but not a hole like in doughnuts, and typically filled with cooked onions and sometimes poppy seeds. Bialys is considered to be a close cousin of the Bagels. The difference is while a Bialy is baked, a Bagel is boiled and then baked. The pronunciation of bialys goes like bee-AH-lee.

The name Bialy comes from Bialystocker Kuchen which translates as “bread from Bialystok” which is in Poland. In the days when there used to be Bialys in Bialystock, it seems the rich Jews ate Bialys with their meals, while the Bialys were the whole meal for the poorer Jews.

In the early 1900s, many Eastern Eurpoeans, including the Polish, immigrated to the US and settled down in New York. Naturally, they also brought their Bialy making skills with them and that is how the New York Bialy became famous.

What lends Bialys their signature chewiness is the use of flour that is high in gluten. So to make Bialys, use bread flour if you can find it. Otherwise use all-purpose flour and add 1 tbsp vital wheat gluten (for the 3 cups). If like me, you can find neither bread flour nor vital wheat gluten, go ahead and make it with plain flour and use whole wheat for dusting and rolling to get that wonderful chewy crust.

Homemade Bialys topped with Caramelized Onions

Adapted from King Arthur Flour
Prep time: 10 mins | Rest time: 3 hours (divided) | Bake time: 20 mins | Makes: 8

Ingredients:

For the dough:

All purpose flour – 3 cups
Active Dry Yeast – 1 tsp
Sugar – 1 tbsp
Salt – 1 tsp
Water – 11/4 cups
Milk / Oil – to brush
Oil – 1/2 tsp (for greasing)
Whole wheat flour – 4 tbsp (for dusting)

For the Onion Filling:

Onions, medium – 3
Cumin seeds – 1 tsp
Red chili powder – 1/2 tsp
Chaat Masala powder – 1/2 tsp
Salt – to taste

Instructions:

1. In a mixing bowl, place the dry ingredients and mix well. Heat water to lukewarm temperature (110 F) and add it to the flour and knead to make a soft and elastic dough. You can also use your food processor to do this.

2. Shape into a ball and place it in a bowl greased with oil and turning it around so that the dough ball gets completed coated with oil. Cover and let it double for 2 hours. At this stage you can refrigerate the dough and bake it later. When you want to bake, make sure to keep the dough at room temperature for about half an hour and before proceeding with the rest of the recipe.

3. Meanwhile, let’s make the filling. Heat oil in a pan and add the cumin seeds. When it crackles, add onions and sauté over medium heat. Sprinkle little salt and continue sautéing until they become soft and turn golden brown in color. Add the red chili powder, chaat masala powder and stir well. Take off fire and let it cool.

4. Sprinkle your work surface lightly with whole wheat flour and place the dough on it. Divide it into 8 equal pieces and shape each one into a roll by flattening it and then pinching the ends together to form a smooth ball. Place the rolls on a lightly greased baking sheet and cover them with a towel. Let them rise for about one hour (about 1 1/2 to 2 hours for refrigerated dough) till pressing with a finger on the top leaves a dent.

5. Work on one piece at a time, while you keep the others covered so they don’t dry out. When the rolls are ready, pick them up one at a time and place it upside down on the work surface. Grease a small bowl on the outer with oil. Place the bowl on the roll press gently using rotating motion so that it makes an indent in the middle. Now use finger tips to perfect the indent. Make sure you do not poke a hole in the middle. Remember not to press on the edges, or they will flatten out. Once shaped, you should have a depression of about 3” in diameter with 1” of puffy dough around the edge, so your Bialy should be about 4” in diameter. Prick the center of the Bialy with a fork so the center doesn’t rise when baking.

6. Place the shaped dough on a parchment lined (or greased) baking tray leaving about 2 inches space between them. Place the caramelized onion filling in the depressions of each Bialy. Brush the outer dough circle with milk.

7. Preheat the oven at 230C (450F) and bake for about 20 minutes or till they’re golden brown in color. Cool them on a rack. Serve slightly warm or at room temperature.

Notes:

1. Using whole wheat flour for dusting and gave the rolls a wonderful crust for me despite not using bread flour.

2. You can use poppy seeds along with onions and also crumbled cottage cheese for the filling.

3. You can store in an air tight bin for up to 2 days.

4. If the Bialys get cold just microwave it for a few seconds and serve it warm.

5. Oven timings will change accordingly.

This is off to We Knead to Bake #5.

Cantaloupe Slush Recipe

2013-05-23T19:15:00.003+05:30

A few days ago both myself and my friend went on a shopping spree and the day we chose happened to be the most hottest day on record of this year’s Summer. More than the shopping we did, we stopped at several shops selling fruit juices as the heat was just unbearable. I was so glad that we both left our kids at home. Even imagining, handling both the kids and the baggages in that unbearable hot weather makes me feel faint.

Of all the things we both gulped down on that day, the Slush was my most favorite. It was so soothing and I really kept craving for it. Finally made it last week and still the craving continues not only for me but for my kids as well as they both fell in love with this Cantaloupe Slush. I have been begged and threatened to make it on all the days for the rest of their summer holidays.

You can enjoy it either as a mid day frozen treat or as a healthy after meal dessert as either way it would make an ideal treat on a hot summer day.

Cantaloupe Slush

Prep time: 5 mins | Cook time: Nil | Serves: 3

Ingredients:

Cantaloupe, cubed – 2 cups
Lemon juice – 1 tbsp
Sugar / Honey – to taste
Ice cubes – 2 cups

Instructions:

1. In a blender, place all the ingredients and pulse at regular intervals till they become mushy.

2. Transfer to a container and place it in the freezer for 15-30 minutes. It would have set partly by now. Fluff with a fork.

3. Spoon into individual glasses or bowls and serve immediately.

Notes:

1. You can use any or a combination of fruits like banana, chikoos, ice apples, mango, strawberries etc., In short any soft and mushy fruit would be ideal.

2. If you want to serve immediately, you can also freeze the fruits before hand.

Date Tamarind Chutney Recipe | Sweet Chutney for Chaat Recipes

2013-05-21T18:18:00.000+05:30

A chaat is so incomplete without the dates and tamarind to spruce it up. This chutney is a very healthy one considering the ingredients that goes into it. This chutney is also known Khajur(Dates) Imli (Tamarind) ki Chutney. Though it is available at big supermarkets in bottled form, I prefer making it at home as it takes very less ingredients and also it is much more economical, super easy and without any added preservatives. My kids love this chutney so much that they can eat it almost with everything and anything.

Having a bottle of this chutney in your fridge takes care of your instant cravings in a very healthy way. Need ideas on how else to use this sweet chutney other than in chaats??? My kids douse a liberal quantity of this chutney over a pack of murmura/pori (Rice krispies) and tuck it in. You can serve it with nachos as a dip. Have chapathis at hand, slather a liberal dose of this chutney, sprinkle some boiled sprouts, finely chopped veggies like carrots, cucumber and zucchini, season to your taste and serve as Wraps. The ideas are plenty if you let it grow on you.

Date Tamarind Chutney

Prep time: 10 mins | Cook time: 20 mins | Makes: 1-1/2 cups | Shelf life: 7-10 days

Ingredients:

Dates – 1/2 cup
Tamarind – 1/4 cup
Jaggery (Molasses) – 1/2 cup
Red chili powder – 1/2 tsp
Roasted Cumin powder – 1/2 tsp
Dry Ginger powder (sonth / sukku) – 1/4 tsp
Black salt – 1/4 tsp
Water – 2 cups

Instructions:

1. Crumble the jaggery. Remove any seeds and fibre from tamarind. If using seeded dates, remove the seeds.

2. Heat water in a pan and add all the ingredients to the hot water. Let it simmer for 5-7 minutes till the jaggery completely dissolves. Take off fire. Close with a lid and let it cool down completely. I leave it for 2-3 hours so that the dates and tamarind could soften well and absorb the other spices.

3. Transfer the entire contents to a blender and grind till smooth to a sauce consistency. Add less then 1/4 cup of water if you find the mixture very thick to grind.

4. Transfer the ground chutney to a pan and bring it to a boil over low flame. When you start to see small bubbles around the chutney, take off fire and let it cool completely.

5. Transfer to a dry, clean jar and use as required. You can keep this chutney up to 10 days if refrigerated.

Notes:

1. If you do not have roasted cumin powder, simply dry roast the cumin seeds in a pan add the cumin with the other ingredients.

2. If you do not have dry ginger powder, simply add 1/2 inch dry ginger (sukku / sonth) instead.

3. If you do not have black salt, replace with chaat masala powder.

4. You can also add 2-3 dry whole red chillies instead of the powder. Make sure to remove the seeds before adding.

5. As I let the ingredients to soak in well, it gets ground smooth and I never pass the chutney through a sieve.

6. Simmering the chutney after grinding is optional. I normally do it as it not only helps to thicken the chutney, but also gets rid of any raw smell of the ingredients and also increases the shelf life.

Thenga Manga Pattani Sundal Recipe / Beach Sundal | Navaratri Sundal Recipes

2013-05-20T11:18:00.000+05:30

The Summer in Chennai is synonymous to Marina Beach, Molaga bajji, the crowd, balloons, fans and mask sellers, panju mittai (cotton candy), cone ice cream carts with bells and above all the sundal sold at the beach. There is immense pleasure in munching on them while enjoying the gentle chill breeze, listening to the waves lapping at the shore. This beach sundal recipe is an authentic one and I got it from a person who used to sell it on the beach as a kid.

In fact I grew up eating this year after year not at the beach but in a church in our neighborhood where we used to attend VBS class as kids and this person was the caretaker there. All the kids who attend the class will be given some healthy snacks during the break time and this sundal will be served on most days to us in paper cones just like in the beach to cheer us all.

My kids love them so much and most Sundays this is our snack in the Evenings. Arjun always prefer to eat them from paper cones and wanted to pose with the cone made by him. Its not perfect looking but I did not want to disappoint him.

Thenga Manga Pattani Sundal

Prep time: 10 mins | Cook time: 20 mins | Serves: 4

Ingredients:

Dry white peas – 1 cup (200 gms)
Turmeric powder – 1/2 tsp (optional)
Green Chilies – 3
Fresh grated coconut – 3 tbsp
Ginger – 1 inch piece
Grated Mang0 – 1/4 cup
Mustard seeds – 1 tsp
Lemon juice – 1 tbsp
Curry leaves – 1 sprig
Salt – to taste
Oil – 1 tsp

Instructions:

1. Soak dry peas in enough water over night or for 8 – 10 hours.

2. Next day discard the soaked water and wash the peas with fresh water. Place peas in the pressure cooker and add enough so that the water stands 1 inch above the peas. Add salt and turmeric powder. Place the cooker on the small burner of the gas stove and cook for 2 whistles. After the pressure is released, drain excess water and keep aside. The peas should have been cooked soft.

3. Meanwhile, place coconut, ginger piece, green chili in a mixer grinder and first pulse the contents and then grind to a coarse paste without adding any water.

4. Heat a pan with oil. Add mustard seeds and when it crackles, add curry leaves. Now add the coarsely ground paste and sauté for 1/2 minute.

5. Add the cooked peas and mix well. Check salt at this stage and add if not enough and take off from fire.

6. Squeeze the lemon juice and sprinkle the grated mango all over and once again toss well for all the contents to mix well.

7. Garnish with coriander leaves, if preferred and serve hot in paper cones just as they do at the Beach.

Notes:

1. If you want the typical aroma of the sundal as they do at the Beach, after mixing well, line a bowl with fresh banana leaves (Vazhai ilai) and transfer the sundal to it and close the bowl with a lid tightly. Leave it for 10 –15 minutes and then serve.

2. Do not miss the lemon juice as that’s what makes it a typical beach style sundal. The taste will definitely vary if you miss it.

3. You can either grate or chop the raw mango into fine pieces. It is your choice. I usually grate them to save time.

4. An authentic one does not have onions in it but if you prefer, then you can add it. You can also add some finely chopped cucumber and tomatoes and enjoy it like a salad.

Butterscotch Blondies Recipe

2013-05-17T11:25:00.000+05:30

I’m a Lacto Vegetarian. Before you start thinking out loud, a lacto vegetarian diet includes all sorts of dairy products like milk, yogurt, butter, cheese, cream but excludes eggs. My Doc has been after me for a long time to include eggs in my diet, but for which I have yet to develop an appetite for. Recently I have started to eat eggs in the form of baked goodies and yes earlier I used to enjoy only the eggless bakes. I had always thought that both brownies and blondies are one and the same with some differences of which I never showed an interest to find out. I was not entirely wrong also. while the brownies get the intense flavor from the chocolate used in them, the blondies get their flavor from the brown sugar that is used in them to bake.

For this week’s Avant Garde Cookies it was time for blog hop and I chose this Butterscotch blondies from Anu’s space, as I had never baked blondies before. I had a lot of kids at home and I was sure that they would really love them and it was also easy for me to pack them as we all went for a short trip. They all had a great time munching on them while travelling and it was also mess free for the elders to clean them up later. I also referred to Simply Recipes.

Butterscotch Blondies Recipe

Prep time: 10 mins | Bake time: 45 mins | Makes: 20 squares

Ingredients:

All purpose flour – 2 cups
Butter, melted – 1 cup
Brown sugar, packed – 2 cup
Eggs – 2
Baking powder – 1 tsp
Baking soda – 1/4 tsp
Butter scotch chips – 3/4 to 1 cup
Vanilla essence – 2 tsp

Instructions:

1. Grease a square pan (10x10) and preheat the oven at 180 C (350 F).

2. Sieve together flour, baking soda, baking powder and keep aside. In a small bowl, break the eggs and lightly beat with a fork and keep aside.

3. In a bowl whisk together melted butter and sugar. Add in beaten eggs, vanilla and whisk once more. I used a balloon whisk for mixing.

4. Add in the dry ingredients and mix together with a spatula. Stir in butter scotch chips and transfer the contents to the greased pan.

5. Spread evenly with a spatula and tap the pan on the kitchen counter gently to level out further.

6. Bake for 40-45 minutes or until a skewer inserted comes out clean.

7. Let it cool in the pan. Cut into squares and store in an airtight container.

Notes:

1. You can replace 1/2 of brown sugar with regular sugar.

2. You can also add chocolate chips and chopped walnuts along with butter scotch chips.

3. Beat the eggs only lightly till the yolk and white combine and not till frothy.

4. You can either halve the recipe or double the recipe very easily but adjust the baking time accordingly and use a correct sized pan accordingly too.

This is off to Avant Garde Cookies.

Lychee Sparkler | Easy Summer Drinks

2013-05-16T08:00:00.000+05:30

Lychee / Litchi is a fruit grown in China and South East Asia that belongs to the soap nut family which happens to be rich in Vitamin C. Eating 9 lychee fruits a day, fulfills an adult’s requirement of their daily dose of Vitamin C says Wikipedia. But I hate this fruit like anything and never buy it at all. There is a reason why I never ask Hubby to go for grocery shopping because he has a habit of picking up things at random off the shelves and also has a knack for buying things that goes into the category of “not liked by all” at home. One such random purchase is a big carton of Lychee juice last week during his outings.

If I thought that the kids at home would help themselves to a liberal helping and empty the carton for me, I was let down badly by the vigorous shake of their heads when served. So instead of giving them the plain juice from the carton made them into a sparkler / lemonade for them and it turned out to be a wonderful thirst quencher on the hot and humid day.

Lychee Sparkler / Lychee Lemonade

Prep time: 5 mins | Cook time: Nil | Serves: 4

Ingredients:

Lychee / Litchi Juice – 1 carton
Sugar – 8 – 10 tbsp
Lemon Juice – Juice of 1 lemon
Mint leaves – 1 handful
Club soda / Chilled water – 200 ml
Ice cubes – to serve

Instructions:

1. Powder sugar in a mixie jar and before taking it off, add the mint leaves and pulse just once to crush the leaves to release their essence and flavor. Transfer to a pitcher.

2. Add lemon juice and lychee fruit juice and mix well. Finally add in club soda / chilled water and stir well.

3. Fill glasses up to half with ice cubes. Pour the sparkler / lemonade over the ice cubes. Garnish with mint leaves and serve immediately.

Potato Capsicum Curry Recipe – Aloo Capsicum Subzi Recipe

2013-05-13T11:44:00.000+05:30

One of my favorite combos with vegetables are potato and capsicum (bell peppers). In fact any thing with capsicum will do good for me. This side dish is a dry curry that pairs perfectly well with both rice and chapathis. As it is very easy to make, I prepare this curry in bulk and pack this for the kids with their chapathis by placing the subzi in the middle of the chapathi and roll them for their lunch box and have the same as side dish for rice as well for our lunch. It saves a lot of time in the mornings and reduces the cooking time as well.

Potato Capsicum Curry / Aloo Capsicum Subzi

Prep time: 5 mins | Cook time: 10 mins | Serves: 4

Ingredients:

Potato, medium – 3
Capsicum (bell pepper), medium – 1
Onion – 1
Red chili powder – 1 tsp
Turmeric powder – 1/4 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Kasuri methi (Dried Fenugreek leaves) – 1 tsp
Salt – to taste
Oil – 1 tbsp

Instructions:

1. Pressure cook potatoes in enough water for 2 whistles. Peel the skin off and either cube them or crumble with your hands into big pieces and keep aside.

2. Chop the onions finely. Cube capsicum and keep it ready.

3. Heat a pan/wok with oil. Add mustard seeds and when they splutter, add urad dal and roast for 1 sec.

4. Add onions and sauté till it turns translucent. Now add the capsicum and sauté for another minute till it softens.

5. Add cubed potatoes, turmeric powder, red chili powder, salt and mix well.

6. Cook over medium flame for 4-5 minutes, mixing in between till the raw smell of the spice powders go off and the vegetables get slightly roasted.

7. Crush the kasuri methi between your palm and sprinkle over the curry. Mix well and take off stove.

8. Serve hot with either rice or chapathis.

Notes:

1. The kasuri methi, rends a wonderful flavor to the curry. If you do not have it just garnish with coriander leaves.

2. You can add other vegetables as well such peas and carrots. Just make sure you parboil them as well before adding it to the curry.

Vegetable Lasagna Recipe With Homemade Lasagna Sheets (Without Pasta Machine)

2013-05-11T18:42:00.000+05:30

All these years, I thought pasta could be made at home only when you have a pasta maker at home but all that changed when I decided to make Lasagna sheets at home by hand as I do not have a pasta maker. If someone had told me that I would be making pasta from scratch a month ago let alone enjoy making it, I would have laughed at them, because seriously I had never even given it a thought. Why would someone wanna do it from scratch when it is available in shops? But I decided to make it just for the experience and joy of making something from scratch and now my mind is abuzz with multiple possibilities. It never occurred to me that they are so darn easy to make, after all making pasta takes just 3 ingredients.

We, the Avant Garde Cookies decided to give pasta making from scratch for the first week of this month and I decided to go with something very simple that did not involve any extra work. Moreover I had never eaten a Lasagna before, so I never had an idea how it would taste. We very rarely eat out and while doing so its always Chinese. So, I invited my friend Jenny to sample, as she had traveled widely and more knowledgeable in World Cuisines. She gave one big after eating her share.

I made 2 versions of the same. One with the eggs and the other one without eggs and less cheese for Adults at home. Needless to say the one with the eggs won hands down and tasted more authentic according to her. And I used basil leaves that I harvested from my own patio garden which made this dish much more special to me.

I had a doubt whether I had to boil the lasagna sheets in water or not but decided not to boil them as anyway I was going to bake them in the oven after assembling them and if a Pizza is done, the lasagna which in my opinion is more like a thin crust layered pizza must be cooked by the end and I was indeed right.

It may seem long, tedious and a lot of work when you read the recipe but with some time management you can have your lasagna inside the oven in just an hour. The dough takes just 5 mins of time as it comes together quickly. You do not even have to take out your hand mixer. While the dough is resting, prep the vegetables and cheese. While the vegetables are simmering, roll out the sheets and have it ready to be layered and baked.

Vegetable Lasagna from Homemade Pasta without Pasta Machine

Prep time: 15 mins | Cook time: 30 mins | Bake time: 30 mins | Serves: 2 to 3

Ingredients:

For Lasagna Sheets:

All Purpose flour – 1 cup
Eggs – 2
Salt – 1/8 tsp
Oil – 2 to 3 tsp (optional)

For Vegetable Layer:

Onion – 1
Capsicum/ bell peppers, medium – 1
Mushrooms – 100 gms
Broccoli florets – 1/2 cup
Garlic – 4 pods
Tomatoes, medium – 6
Basil leaves, chopped – 1/4 cup
Red chili flakes – 1/2 tsp
Italian seasoning / Mixed Herbs – 1 tsp
Mozzarella cheese, grated / sliced – 1 cup (200 gms)
Black pepper powder / Ground pepper – 1/2 tsp
Salt – to taste
Olive oil – 2 tbsp
Tomato Sauce / pasta sauce – 3 tbsp

Instructions:

For Lasagna sheets:

1. In a mixing bowl, mix together flour and salt.

2. In another small bowl, break the eggs and beat them well. Pour the beaten eggs and with the help of a fork, work it into the flour.

3. Mix together to form a soft dough. If you feel that the eggs are not enough to form the dough, add 2-3 tsp of oil to make them come together. Do not knead too hard.

4. Close the bowl with a lid and rest for at least 1/2 hour.

5. After 1 hours, divide the dough into 4-5 ping pong sized balls.

6. Use flour to dust a work surface and roll out the balls into thin sheets as much as you can manage. The thinner the better. The dough will not break or tear, so it will be easy to manage.

7. If you want you can cut them using a pizza cutter or a sharp knife into strips of rectangle or square as you get in the shops.

8. Arrange the rolled out sheets on a big plate one next to the other till you complete rolling out all the balls and keep the plate covered with a cloth or plate at all times to prevent the sheets from drying out.

For the Vegetable Layer:

1. Chop the onion, garlic finely. Dice the bell peppers. Slice and chop the mushrooms finely. Chop the broccoli florets and keep aside.

2. Cut the tomatoes into two and grate them or quarter them and pulse in a mixie or food processor till they are mashed into big chunks. Do not over process and make them into a puree.

3. Heat a pan with oil. Add garlic and once you get the flavor, add in onions and sauté till translucent.

4. Now add in the mushrooms, bell peppers, broccoli and mix well. Cook for 2 minutes over low flame or till the vegetables wilt and soften.

5. Now add the grated or processed tomatoes. Add salt, chili flakes, ground pepper and mix well. Let this cook over low flame for 20-30 minutes till they become almost dry. By now the raw smell of the tomatoes would have gone.

6. Just before taking off fire, add in chopped basil leaves, Italian seasoning and mix well. In fact do this 5 minutes before you take off fire. Keep aside for the mixture to cool off.

To make Lasagna:

1. Grease either a round or square baking tray with olive oil. I used a round oven proof glass tray.

2. Drop the tomato / pasta sauce and spread all around the bottom of the tray.

3. Place a thinly rolled out lasagna sheet. Now place 4-5 tbsp of the vegetable filling and with a spoon spread it all over the sheet covering it completely.

4. Now place another sheet to cover the vegetable layer. Sprinkle mozzarella cheese generously all over, covering the sheet completely.

5. Now place another sheet on top of the grated cheese layer and spread the vegetable filling.

6. Like wise keep on with the layers and end with the sheet over which cheese has been spread out.

7. Preheat oven @ 180 C (350 F) and bake for 20-25 minutes or till the cheese has melted and the top has turned golden brown.

8. Let it cook for 5-10 minutes. Slice and serve hot.

Notes:

1. Make sure that the lasagna sheets are covered at all times and do not dry out, else after baking, the sheets would turn crisp and won’t remain soft.

2. As I was using a round tray for baking, I did not cut the sheets into rectangle or square sheets.

3. You can use vegetables like carrot, zucchini, colored bell peppers, egg plants.

4. You can use canned tomatoes instead of fresh ones.

5. I ran out of mozzarella cheese when I came to the top layer, so used some processed cheese on top to finish it off.

6. For Eggless pasta dough, just replace the eggs with 50 ml or 1/4 cup of vegetable/olive oil and some little water to make the dough.

Homemade Healthy Chewy Granola Bars | The Easiest Granola Bars Ever

2013-05-10T08:00:00.000+05:30

The most easiest, healthiest, chewy, homemade granola bars ever because it took me just 2 minutes to rustle up these bars. Isn’t that cool? 2 full minutes is all it takes to enjoy healthy snacking on the go. Also these bars do not use rolled oats and maple syrup unlike most of the granola bars, as they both come under imported goods in my place, cost a bomb. These bars takes just 5 ingredients that are already available in your pantry and keeping this granola bar recipe as the basic, you can come up with lots of variations that I have also given here.

Earlier I used to make these bars with cornflakes as the kids loved the crunchiness it gave contrasting the soft oats, but recently as I ran out of cornflakes and I had lots of pori (Rice Krispies) left out after making Kaara pori for our snacks, decided to use it in the bars and it was like a combination of both granola bars and rice krispies bars into one single bar.

Homemade Healthy Chewy Granola Bars

Prep time: 2 mins | Cook time: 2 mins | Makes: 10 squares

Ingredients:

Quick Cooking Oats – 2 cups
Rice Krispies / Puffed Rice / Pori / Murmura – 1 cup
Brown sugar – 1/4 cup
Butter / Oil – 1/4 cup (I used coconut oil)
Honey – 1/4 cup
Vanilla essence – 1 tsp (optional) *See variations
Chocolate chips – 1/4 cup (optional) *See variations

Instructions:

1. In a large bowl, mix together both quick cooking oat and rice krispies and keep aside. Grease a square pan with oil and keep aside.

2. In a sauce pan, mix together oil, brown sugar and honey and heat over low flame. Simmer for 2 minutes till the sugar dissolves completely and small bubbles start forming around the corners and it becomes to bubble. Keep stirring continuously with a spatula. I used a balloon whisk.

3. Remove from fire and add vanilla essence and mix well.

4. Immediately pour this mixture over the oats and krispies mix and with the help of a wooden spatula mix well. It will be hot, so if mixing by hand, you may wish to wear gloves.

5. Dump the entire contents into the greased pan and press well. I greased a flat bottomed small bowl on the outer side and used it to press and pack the bars tightly into the tray.

6. Sprinkle chocolate chips all over and press them into the mixture as well. Let it cool for 1-2 hours. Grease a knife with oil and cut them into slices and serve.

7. I believe this will keep well for 3-4 days at room temperature but it never lasted that long in my home for me to find out.

Variations:

1. You can use crushed, flavored or plain cornflakes instead of rice krispies.

2. You can add chopped nuts like almonds, cashews, pistachios etc.

3. You can add dry fruits like dates, raisins, black currants, cranberries, tutti frutti and apricots as you wish.

4. You can make these bars nuts free by adding sunflower seeds, toasted flax seeds, pumpkin seeds etc.,

5. You can also add unsweetened desiccated coconut and replace the vanilla essence with some cardamom essence.

6. Instead of chocolate chips, you can use M&M’s, colored sprinkles also.

7. You can reduce the oil and replace it with some peanut butter.

Notes:

1. If you are not confident of getting perfect shaped squares or rectangle, after step 6, let the mixture come to room temperature then place the tin in the fridge for 1 hour. You will be able to cut perfect shapes.

2. Instead of cutting into squares, when the mixture is still warm, you can make them into balls instead.

Torcetti Recipe / Italian Twisted Cookies | Eggless Butterless Cookie Recipes

2013-05-06T06:00:00.000+05:30

Torcettini / Torcetti are sugar coated, twisted cookies made from yeasted dough and have a bread-like soft texture on the inside while being crunchy on the outer. The caramelized bottom is the highlight of this cookie. Torcettini are smaller versions of Torcetti (meaning small twists), and these pear/ teardrop shaped twisted cookies are synonymous with the town of Saint Vincent in Valle d'Aosta, a small mountainous region in North-Western Italy. I first made a chocolate version of these cookies following the ingredients and the steps to the T but as I was unable to take a snap of them at that time, I made it again by replacing the butter and baking it as vegan cookies.

Torcetti/ Torcettini are believed to have descended from Grissini (breadsticks) which were made from the leftover scraps of bread dough. According to one story, a Grissini baker had some leftover butter which he needed to use up. Inspiration struck and he decided to add the butter to the last batch of his Grissini dough for the day. To be able to differentiate this lot of “breadsticks” from his Grissini, he rolled them in sugar and shaped them into loops, and the Torcetti was born. Torcetti/ Torcettini are usually flavoured with either lime/ lemon zest or anise.

Torcetti Cookies Recipe

Adapted from Nick Malgieri’s “A Baker’s Tour”.

Prep time: 10 mins | Bake time: 30 mins | Makes: 24

Ingredients:

All purpose flour – 1-1/2 cups
Active Dry Yeast – 1-1/4 tsp
Salt – 1/4 tsp
Water, lukewarm – 1/2 cup
Vegetable Shortening / butter, cold – 40 gms
Lemon zest – 1 tsp
Sugar – 1/3 cup
Cinnamon powder – 1/4 tsp (optional)

Instructions:
1. In lukewarm water (110 F / 45 C) sprinkle yeast and keep aside.

2. In a bowl place, flour, salt, lemon zest and whisk to mix everything together.

3. Cube the cold vegetable shortening and add it to the dry ingredients and run the hand mixer till they resemble bread crumbs.

4. Now add the yeast mixture and run the mixer till they all come together and form a soft yet firm ball. Do not overdo the mixing.

5. Wrap the dough in a cling wrap and refrigerate from 1 hour to 24 hours in the fridge. I left it for one full day.

6. The next day divide the dough into 3 parts. Roll one part of the dough into a round shape and roll it like a mat.

7. Divide into 3 equal parts once again with a sharp knife or a pizza cutter.

8. Once more roll one part into a thin shaped rope or into a bread stick with your palm to and fro.

9. In a plate mix together sugar and cinnamon powder (if using) and place the rolled dough on to the sugar and roll it once more so that the it gets well coated with sugar.

10. Bring one end over the other overlapping (tear shaped) as shown in the picture above.

11. Arrange the shaped cookies on to baking tray leaving enough space between them. Rest them for about 20 minutes or so till they rise/ puff up slightly. They do not raise that much despite using yeast.

12. Pre heat the oven at 160 C (325F) and bake for about 30 minutes or till they become golden brown. Cool the cookies on a rack. Store them in an air-tight container at room temperature.

For a Chocolate Version of Torcettini:

Just remove 2 tbsp all-purpose flour and replace it with 2 tbsp unsweetened cocoa powder. Also add 2 tbsp powdered sugar and replace the lemon zest with orange zest while making the dough.

Notes:

1. If using butter, make sure it is unsalted.

2. I kept the vegetable shortening in the freezer for 10 minutes to make it hard and cold prior to mixing the dough.

3. Once your Torcetti's have been shaped, don’t let them rise for longer than 20 minutes. If you do, your Torcetti will be more bread-like on the inside due to the extra “rise”.

This is off to We Knead to Bake #4.

Watermelon Agua Fresca Recipe | Easy Summer Drinks

2013-05-04T20:38:00.000+05:30

The Word “Agua Fresca” means “Fresh Water” in Spanish and Watermelon Agua Fresca is a refreshing popular drink served throughout Mexico. As it is neither sweet and nor too heavy it is a perfect drink to quench your thirst especially during Summer. As Watermelons have 99% water content what better way to enjoy summer with this fruit to replace the salts we lose by sweating. This simple fruity drink can be made in just minutes that is apt for kids party and outings. It can also be made with all sorts of fruits.

Watermelon Agua Fresca

Prep time: 10 mins | Cook time: Nil | Serves: 2-3

Ingredients:

Watermelon, deseeded and cubed – 3 cups
Sugar – 4 tbsp
Lemon juice – juice of 1 lemon
Water – 1 cup
Ice cubes – To serve
Mint Springs – To Serve (optional)

Instructions:

1. In a food processor or a blender, add the cubed watermelon pieces, sugar, water and blend well.

2. Push the ice cubes via the top inlet while the processor is still running. When done, pour the entire ingredients through a strainer into a pitcher.

3. Stir in Lemon Juice. Pour into glasses and serve with more ice cubes and mint springs.

Notes:

1. If you prefer you can also add a dash of fresh ginger while grinding and discard it later.

2. Instead of discarding the pulp, you can drink that also like I did. It tastes like a thick chilled smoothie.

3. You can also use honey instead sugar, if so add it along with the lemon juice at the end.

Vanilla Pannacotta Recipe with Basil Seeds | Eggless Desserts

2013-05-03T06:00:00.000+05:30

Panna Cotta is a classic and elegant Italian Dessert that will enthrall your guests when you serve this to them. I loved making this eggless dessert as Panna Cotta is the most simplest, quickest and easiest dessert that you could ever dream of making. It takes just 5 ingredients that are already available in your pantry. It also takes just 10 minutes to put this dessert together and the most important of all is that it is a make ahead dessert.

If you are seeing it all melting away, you have to blame it on the hottest weather we are having right now and the power cut that comes along with summer. Both myself and Hubby had it with basil seeds (sabja seeds) and the kids had it topped with the strawberry crush.

I have already explained the health benefits of Basil seeds in my Basil seeds Lemonade recipe and add to it the china grass (agar agar) which also happens to be a natural coolant for our body, this makes an awesome, healthy desserts to be had during summer.

Vanilla Panna Cotta with Basil Seeds

Prep time: 5 mins | Cook time: 10 mins | Setting time: 5-8 hours | Serves: 4

Ingredients:

Cream – 1 cup / 200 ml (I used 25% cream)
Milk – 1 cup / 200 ml
China Grass / Agar Agar – 1 tbsp
Sugar – 1/4 cup
Vanilla Essence – 1 tsp

For the Sauce:

Basil Seeds (Sabja) – 1 tsp
Water – 3 tbsp

Instructions:

1. Grease 4 ramekin moulds with any unflavored vegetable oil and keep aside.

2. In about 1/4 cup of water, soak china grass, stir and keep aside.

3. In a saucepan, mix together milk, cream and sugar. Add the china grass mixture and keep it on the stove and bring to a boil while stirring continuously.

4. Take off stove and add in vanilla essence. Stir well and pour into the prepared ramekin moulds.

5. Refrigerate for at least 5-8 hours before serving. It will usually set in 1 hour but keep it refrigerated till serving and not at room temperature. It tastes best when served cold.

For the Topping / Sauce:

1. In a small bowl take water and sprinkle the basil seeds. Let it be for 10 minutes and you can see the seeds absorbing water and increasing in volume.

2. Alternately you can also use Homemade Strawberry Crush as I did for serving.

To Serve:

1. Dip a sharp knife in water and run it around the edges of the ramekin mould and place the mould upside down over the serving plate and give it a gentle tap.

2. The Panna Cotta will unmould onto the plate easily.

3. Scoop the basil seeds with a spoon and pour it all over the Panna Cotta. You can also pour the strawberry crush and enjoy the tangy sweetness along with the Panna Cotta.

Notes:

1. Instead of china grass, you can use gelatin.

2. For a vegan option, avoid gelatin and instead of milk and cream use coconut milk.

3. For a Chocolate version of the Panna Cotta, either add 2 tbsp of cocoa powder or grated chocolate to the mixture.

4. You can also serve it in the ramekin mould itself and the option of serving with a sauce is optional.

This is off to The Groovy Gourmets where we are trying our hand at Panna Cotta for this month.

Podalangai Poriyal Recipe / Snakegourd Stir Fry | Side Dish for Rice

2013-05-01T21:12:00.000+05:30

My family needs a side dish compulsorily to go with Rice for lunch. They are not satisfied with just a papad or chips for the side dish. Having to think of some thing that does not get repeated during the week is one thing that I concentrate on. Though I sometimes feel so lazy having to come with something or other on a daily basis, it at least gives me the satisfaction to see that my kids are eating a balanced diet getting their daily dose of veggies. This poriyal with Podalangai (Snake gourd) is one such side dish that is very simple and easy to make that goes well with rice.

Podalangai Poriyal / Snakegourd Stir Fry

Prep time: 5 mins | Cook time: 15 mins | Serves: 3

Ingredients:

Podalangai / Snakegourd – 250 gms
Onions – 1
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Asafetida – 1/8 tsp
Curry leaves – 1 sprig
Oil – 3 tsp
Salt – to taste

To be ground to a paste:

Fresh grated coconut – 1/4 cup
Whole dry red chillies – 3
Cumin seeds – 1 tsp
Fennel seeds – 1/2 tsp
Garlic pods - 2
Turmeric powder – 1/4 tsp

Instructions:

1. Wash, scrape the outer skin of the gourd slightly. Cut in the middle and take off the pith and seeds in the center and discard. Chop the gourd and onions finely and keep aside.

2. In a mixie jar, add all the ingredients mentioned for the paste and using the whipper button pulse at equal intervals till the ingredients get ground to a coarse paste. Do not add water and make it into a paste.

3. Heat a pan with oil. Add mustard seeds and when they crackle, add asafetida, urad dal and cook for 1/2 minute till the dal becomes golden brown.

4. Now add curry leaves, onion and sauté for a minute till it turns translucent. Now add the chopped snake gourd, salt, sprinkle a handful of water, mix well, close with a lid and let it cook for 2 minutes.

5. By now the gourd would have been 3/4th done. Add the coarsely pulsed coconut mixture, mix well. Close with a lid, simmer the flame completely and let it cook for 4-5 minutes till the mixture becomes dry and the raw smell of the paste disappears. Mix in between.

6. Garnish with coriander leaves if preferred and serve hot with Sambar, Kulambu or Rasam rice.

Notes:

1. You can also add green chilies instead of dry chilies.

2. Adjust the quantity of chilies used according to your spice level.