Samayalarai

Thin Crust Best New York Style Pizza with Veg and Best Pizza Sauce

noreply@blogger.com (Jayasri Ravi) — Thu, 23 May 2013 22:53:00 +0000

Hi everybody, It's been a long time I came here, I would really like to thank all my readers who have been in constant touch with my blog even though I haven't been able to update for such a long time. To start with, I was not blogging for a reason, I am in the process of changing my blog hopefully I will be able to do it by next month. I would also like to thank few of my blogger friends whom I have been associated with in some events which I love so much, have patiently been waiting for me to post my recipes. Once such event is Baking partners by Swathi of Zesty south Indian Kitchen.

Who doesn't like Pizza, I think that's everybody's favourite, especially kids, I don't eat cheese for 40+ reasons, I mean as I am 40+ and... I have reasons!! , but I love cheese in my pizza, I am no way better than a kid when it comes to pizza I just love it with the gooey cheese on it Just love it..., I have tried and still trying different kind of pizza dough to get the perfection, one more which I have to still try is the OO' grade flour to make pizza and see the difference.
Coming back from my disastrous holiday which was only for 2 weeks which later part of the 2 week got ended up with one week of food poisoning, ended up with a migraine. That was when I remembered I had to do the Baking Partner Challenge and decided to make the dough and thought will make it the next day when I come back from work, funnily.., God knows what happened, even though my mind was ready to accept as always my body wasn't ready to accept that I was Jet lagged and poorly, coming back from work, cooked something for my kids and hit the bed It's been such a long time and I have never slept like that for almost 7 hrs till 10 O' clock in the night and kids woke me up and telling me that they were hungry!!, I cooked up something and went back to bed again!! I had an overdose of sleep I think, through all this I had completely forgotten about my resting dough in the fridge, so decided to make it the next day, without my knowledge I had rested my dough for 72 hours and the result was really amazing, that was an awesome pizza, Three of our friends from our group asked us to bake Pizzas, I chose Pam's recipe which she had adapted from 2 blogs one for Pizza crust and one for Pizza Sauce.

PIZZA TOPPING:
1 Small Green Pepper (Capsicum)
10 Olives
1 Small Yellow Pepper
1 Small Pink Onion
7 to 8 Vine Tomatoes
3 to 4 sprigs of Basil leaves
1 tsp Chilli flakes
1 tsp Italian Herbs
Salt to taste
Grated Mozzarella cheese
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Reading through many blogs and books, when I first started baking pizza at home I used to bake with plain flour , then I started using Bread flour and mixture of flours for healthy baking, I have yet to use OO' grade flour, will surely do once I get hold on it and want to see the difference. I have come to know that the Italians use this grade flour to make their pizza's!.
Coming back to this recipe, I too make the same kind of sauce changed it our family taste a bit, I made it a bit spicy so increased the chilli flakes,

NEW YORK STYLE PIZZA SAUCE
Recipe Source: http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

INGREDIENTS:
28oz / 3 Cups Peeled Tomatoes
1 tbsp Olive Oil
1 tbsp Butter
2 Cloves Garlic
1 tsp Dried Oregano
1 tsp Red Pepper flakes
1 tsp Red chili flakes
Salt as required ( If using tinned, there will be salt already so check before you use)
2 sprigs of Basil leaves
1 medium yellow Onion peeled
1 tsp Sugar

METHOD:

In a large bowl of water cook Tomatoes with their skin, after few minutes drain the water and keep aside, peel the skin of the tomatoes, chop and blend them in a food processor in a coarse consistency, It should not be very smooth,

Chop Onion and Garlic blend them to a coarse consistency, heat oil and butter in a deep pan add Red Pepper flakes, chilli flakes and dried oregano to this add coarsely blended Onion and garlic fry for few minutes stirring frequently keep an eye not to brown it but the raw smell disappears then add the coarsely blended Tomatoes stir well, to this blend add chopped Basil leaves and sugar, bring the flame to low and cook until it reduces to half for about an hour, season it with salt.

Once done store it in an airtight container stays well for 2 weeks.

THE BEST NEW YORK STYLE PIZZA
Recipe source: http://feelingfoodish.com/the-best-new-york-style-pizza-dough/

INGREDIENTS:
6 Cups ( 28 oz or 780 grms bread flour) All purpose Flour / Bread flour / OO' Grade Flour
2 and 1/4 cup (17.4 oz) water
1 tsp Instant dry yeast
2.5 tsp salt
3 tsp olive Oil

METHOD:
1. I used only half of the Ingredients and made half the dough, I halved the recipe on everything even yeast.
I used 390 grms of flour, In a large bowl take yeast add couple of tbsp of warm water to activate it, within a few minutes you can see the bubbles, this is to make sure your yeast is active.
2. Now to this add all the dry Ingredients mix well, Now add water enough to make it a dough consistency** (see notes), then add oil and bring it to pliable dough, The dough actually will be a bit on the stickier side, knead the dough for 4 to 5 minutes hand kneading if the dough is kept for 72 hours But, if you are using it the next day that is for 48 hours knead the dough 8 to 10 minutes.
3. Add oil at the end and bring the dough together, I halved the dough into two then place it in a large bowl and cover it with cling film and leave it in the refrigerator for 48 hrs or 72 hours, I left mine for 72 hours.
4. The day you are baking take it out of the fridge and leave it for 1 or 2 hours for it to come back to room temperature.
5. Meanwhile preheat your oven with your pizza stone for an hour, at the highest temperature, she asks to preheat at 550 degree. I just kept my oven at Gas Mark 4 for almost 1 hour (I was a bit worried about my pizza stone as I did not how good it was).
6. Once the dough comes to room temperature, take one part of the dough with help of flour flatten it on to a parchment paper by pressing it around flatten it out thinly using more flour.
7. Take another piece of parchment paper sprinkle semolina*(see notes) on to it, then place the flattened dough on to the surface
8. Apply pizza sauce on to the surface, get all your chopped veggies top them on the sauce then grate Mozzarella cheese on to it, spread evenly on the topped vegetables.
9. Slide prepared pizza spread on to the preheated pizza stone and bake pizza for 6 to 7 minutes, cheese starts melting, just keep an eye that it doesn't get burnt.
10. what else to say, take it out, slice them out take a bite and Enjoyyyy...., !!!

NOTES:
Important thing always weigh your flour, as each brand is different from each other.
As I said earlier I had halved the recipe the water was a bit extra for my dough so had to discard a bit, but the dough was a bit stickier in consistency.
The author of this recipe says we had to heat the oven to 550 degree but my oven only Gas Mark 9.
I was watching a TV show in which Chef was saying sprinkling semolina on to the surface of the pizza base ensures nice crispy bottom

VERDICT: Pizza was totally awesome, the first one I made was only with Tomato sauce, I mean the pizza sauce with cheese, my kids really relished it, next day I made with veggies topped with cheese, kids were totally bowled out, they loved it very much..,
I have planed to try out the base with OO' grade flour and will update here soon enough.
Thanks to swathi and Pam for this wonderful recipe.

Eggless Green Tea mousse with Pistachio and Strawberry Verrines

noreply@blogger.com (Jayasri Ravi) — Fri, 15 Mar 2013 18:58:00 +0000

Hi everybody, hope you are all doing good, This will be a quick recipe, with no beautiful clicks as I have been postponing to post anything in my blog for a very good reason, but I have to do two posts today, as today is the deadline of two events which I eventually participate, I have been trying a few things with these two combinations and totally enjoyed it.. , Thanks Kalyani for this beautiful combo, even though I did not make it a healthy one, This was the only recipe I could make it quick and post, well, no further ramblings I will get to the recipe..
This month Kalyani choose two ingredients Green Tea and Pistachios.. for Magic Mingle

GREEN TEA MOUSSE WITH PISTACHIO AND STRAWBERRY VERRINES

GREEN TEA MOUSSE
140 gms Whipping cream
70 gms white chocolate
1 tbsp Green Tea Leaves
1 tbsp Dolce de Leche
1 tsp Agar powder
2 tbsp of warm water

CREAM-LESS STRAWBERRY MOUSSE
140 grms Strawberry Puree
140 grms Sugar
1 tsp Agar
3 tbsp Warm water

Whipping cream as required
Pistachio Nuts as required

METHOD
TO MAKE GREEN TEA MOUSSE
In a thick bowl heat cream and tea Leaves until boiling set aside for 30 minutes, strain the tea leaves from cream then whip to soft peak melt chocolate and mix into tea infused cream and set aside.

TO MAKE CREAM-LESS STRAWBERRY MOUSSE
Soak Agar powder in warm water beat keep it aside for few minutes then beat again , Puree strawberry and sugar together heat them in a bowl, add this to the puree and boil for few minutes keep it aside.

Beat whipping cream until soft peaks are formed. chop pistachios and keep aside.

ASSEMBLE

In a glass bowl or any thing you wish to arrange, layer whipping cream, add chopped pistachios, then layer them with Strawberry mousse then layer it with Green tea Mousse then layer it with Whipping cream and pistachios again then top it with Green tea mousse and top it with pistachios again, leave it in the refrigerate an hour or two and serve it cold.
Recipe source from these two blogs with minimal changes from here and matchachocolate.com
It was very sweet said my kids, hope you like it...

Eggless Hot Cross Buns for Easter ( Tangzhong Method )

noreply@blogger.com (Jayasri Ravi) — Fri, 15 Mar 2013 00:58:00 +0000

The wind moving around 70 to 80 miles per hour, has broken my fence off , Sun is playing Hide and seek and the rain pouring down from past two days and the biting cold has driven me mad, It is only here you can see different seasons in one day. People always talk about weather, even though the weather is not good, some things make me very happy like when I have to bake breads, I am not a dessert person, I don't really enjoy baking any kind of desserts but definitely love baking breads, I love trying out new variations, methods, types and from different cuisines and of course around the world, but I need somebody to eat them too.., The problem for me is my kids love eating breads only in their lunch box, otherwise they don't mind eating pizzas. I baked two different breads immediately, when Swathi announced this month's challenge.
I have used Tangzhong method of baking bread previously, and I also have made a separate post on how to make Tangzhong here. So, I will not be explaining how to do it.
This month swathi of Zesty south Indian Kitchen challenged us to bake Breads using Tangzhong method, for this months Baking Partners Group as I have numerous breads with this method, I chose to bake Hot Cross Buns as we are nearing Easter, Here in Easter you can see these Buns in all Shops, people enjoy this all through Easter and is a favourite for every one, My kids love them and I bake them time to time, as I can use lot of Raisins in them :).. Toast it with some Jam and Mmmm..., super delicious...

HOT CROSS BUNS
Recipe Source: Christine's Recipes
Tangzhong method minimal changes

INGREDIENTS FOR THE BREAD
350grm Bread flour
35 grms sugar
5 g salt
7 g milk powder
125 ml milk
120 grm Tanzhong ( water Roux )
6 g yeast
30 g butter
100 g Raisins
1/2 tsp mixed spice

FLOUR PASTE:
4 tbsp of plain flour
2 to 2 and 1/2 tbsp of water

TANGZHONG METHOD:
1/3 cup or 50 grms of Bajri flour
1/2 cup of water
1/2 cup of milk

Check out the Tangzhong method in this post, I used Bajri flour, funnily it took a bit long time to get that 65 degree and was a bit liquidy than the usual way I make. I was a bit worried but my bread turned out beautifully no complaints.

METHOD:
Make the Tangzhong and keep aside for it to cool down.
In a large bowl take yeast and warm water and leave it for few minutes, you will notice bubbles forming, this is to make sure the yeast is still active.
Now to this add all the other Ingredients listed above except for Raisins and knead it into a soft dough, It might be a bit sticky but kneading it well enough with the help of little flour by just dipping your hand in it now and then makes into a pliable dough.
Oil a bowl and leave it for its first rise around 1 to 1 and 1/2 hours, once it is double in size punch it down and spread the dough on the kitchen table and spread Raisins on it and slowly knead it into the dough.

Preheat the oven to 190 degree / 375 dF / Gas Mark 6
Make 6 rolls and leave it for a second rise on a baking parchment, for further an hour.
Make flour paste, add water little by little to the plain flour and make it into a semi thick paste, fill this into a piping bag and make a cross over the Buns.
Give them all a milk wash and bake them for 15 to 20 minutes according to your oven.

Lo!, your Hot cross buns...
Hot Cross Buns
Hot Cross Buns
One a penny two a penny
Hot cross Buns.....

Who want Hot Cross Buns... ?, At last I could post this recipe.., I keep postponing to post all my recipes even though I cook or bake them, Good God! I have posted them before Easter.....
Here are few more of my posts with this method.., I have a few more which I have not been able to post till..

Tangzhong (water Roux) for Bread Baking
Paneer and Mint flavoured Garlic Rolls
Eggless Chocolate Coronets
Pear, Nuts and Dried fruits in Swirl rolls

c you soon with an other recipe...
This is also yeast spotted !! :)

Eggless Mixed Fruit Tart with a surprise filling..

noreply@blogger.com (Jayasri Ravi) — Thu, 21 Feb 2013 23:50:00 +0000

Hi everybody, Hope you are doing well, Here is a quick post for you which I made quickly to join the blogger's buzz team, I was unable to search for my step-wise-photos, for time constraint please stay tuned in and I will update this post soon. But here is a quick recap of how I made it.. Hope they will accept my entry as I am a day late :).

EGGLESS MIXED FRUIT TART

FOR THE PASTRY CASE:
1 cup Plain flour
65 gms butter
1/8th tsp salt
1/4 cup Sugar
1/4 + 1 tbsp water

FOR THE FILLING :
1/2 cup Plain Flour
3 tbsp of melted butter
1/2 + 3 tbsp sugar
1/8th tsp Baking soda
1/2 tsp Baking powder
1 tbsp Yogurt
2 tbsp Soya Custard**
1 tbsp Hot water
1/4 tsp Vanilla Essence
A pinch of Yellow food colouring (optional )

FRUITS FOR DECORATING
125gms Blue Berries
1/2 cup Rasberries
2 Fresh Apricots
1/4 cup of Melon
1/4 cup of Persimmon
6 Large Strawberries
1 Kiwi
1/4 cup sugar
2 tbsp Honey
2 tbsp water

METHOD:
TO MAKE THE PASTRY
First of all Mix everything under Pastry except water they will be like crumbles now start adding water until it is well combined to make it into a dough not too soft or not too stiff. cover it with a cling film and allow it to chill in the fridge.

TO MAKE THE FRUIT DECORATION
Meanwhile In a large sauce pan take 2 tbsp of Honey and water to this add 1/4 cup of sugar and start warming it up keep stirring until all the sugar dissolves now add the Blue berries and cook carefully until they are soft but doesn't loose their shape when 1/2 way through add chopped Apricots ( I added Apricots as they were tart, if they are quite sweet you can just use it as it is).
After few minutes switch off the stove and drain them out through a strainer and keep aside. To this sauce add Raspberries, shake them a bit so all of them get coated, now leave them in the pan.

TO MAKE THE FILLING
Meanwhile take little Tart tins apply butter all over and keep aside until need. Now Take out the dough from the fridge make little balls and roll out little disc shapes, Take these little rounds and carefully place them on the tart tins and press all over the sides, with the help of a fork prick the bottom of the tarts, don't make holes just give a prick all over.
Top all the 6 Tarts with Baking parchment and add Baked bean balls on top of it and bake these Tarts for 15 minutes on Gas Mark 3 / 170 degrees
once done take out these Tarts on to a wiring rack to cool down, after 5 minutes, remove the baked beans and the baking parchment and allow it to cool down a bit.
Preheat the oven to Gas Mark 3
Meanwhile when it is cooling down In a bowl take Plain flour, to this add Bicarbonate of soda and Baking powder, a pinch of salt mix well and keep aside. In another bowl take melted butter, sugar, soya custar, yogurt and mix well together, add a tbsp of Hot water and mix well.
Scoop this above cake mixture in a spoon and spread them evenly on all the tarts, Put them back in the oven and allow them to cook for an other 20 minutes,
Beautiful cake forms on top of the tarts, once done, switch off the Gas and take them out leave them on a cooling rack.after 5 minutes remove them all from the tart tins.

ASSEMBLING THE MIXED FRUIT TART
Slice of the top portion the cake nicely, and remove the top portion, take the cooked Blueberries, Raspberries, Apricots and arrange them on the tart shell as you desire.
Now either serve them just as it is otherwise with the help of tea strainer, sprinkle some Icing sugar on top of it and serve them.

These little Individual tarts were not only beautiful to look but also tasted very nice.
The sweet tart and cake inside the tart and the sweet fruit filling was divine..

Sending this to Blogger's Buzz, I am joining them and so looking forward to it...

Dal Dahi Vada Chat

noreply@blogger.com (Jayasri Ravi) — Sun, 10 Feb 2013 01:15:00 +0000

Hi everybody, Hope you are all doing well, today I am here with a new recipe and also new way to shop, to all my Indian readers and bloggers, Shopping is what we all love to do, everybody like to shop, and each of us have different tastes and interest right ? If you ask me anywhere I go or if I go through online I always keep looking at kitchen things and Ingredients, vegetables and fruits from different cuisines and around the world. what are your interests in shopping, Check out this website Cuponation for hundreds of bargains on online shopping with loads of coupons to enjoy shopping Immensely. Jabong and Myntra are two sites in this website. Linking this recipe to Bharathy's first event, check out her blog and Enjoy shopping.
This recipe is not something new as I said earlier, A new wine in an old bottle, A slight twist to our authentic Urad Dal vada recipe, A twist which our customers loved, so has come to e-book, as my judges, critics showed a thumbs up sign, It all started with something I promised my kids I would prepare it when they came back from college, Now, what was it , It is something everybody loves , Gobi Manchurian, my kids love it as everybody who has tasted it do, It is a fusion of Indo-chinese cooking, but, decided to make something else, ( Just like I twist my reicpes!!). When Kalyani announced this month's Magic mingle - Urad dal and Lemon, I have been thinking, and I came up with this, I was a bit worried to post, as one of the posts I made with Haldiram's samosa and turned it into a chat, one of the readers thought that it was ridiculous to make chat like that, Personally I feel their is no such specific recipe that you have to make chat only with these, right ?. In Bangalore we have so many chat center's and you would be surprised to know the different kind of chats people make, eat and enjoy. Thinking in that line I thought why not when you like Vada, Dahi in your chat why not turn it into a chat., to make slightly healthier I added some more Dals to it, But, it totally your choice to make it the way you want to give it a twist.., I will give you some variations in the end.
Coming to my recipe.. what and how I made it. read through...

URAD DAL VADA CHAT

INGREDIENTS:
FOR THE VADAS
1 Cup Urad Dal
2 tbsp Channa dal
1 tbsp Moong dal
2 tbsp cup Horse Gram / Kollu
1 tbsp Poha / Avalakki /thick flattened Rice flakes
1/4 cup +2 tbsp water
2 tbsp Lemon Juice
1 capsicum / Pepper
3 to 4 Green chillies
1 tsp coarsely crushed Pepper
1'' Fresh Ginger
salt as required ( 1 and 1/2 tsp)
A pinch of Asafoetida
A pinch of Baking soda

FOR THE CHAT
2 Carrots finely grated
2 Onions chopped fine
1 tsp Chilli powder
1 tbsp Lemon juice
2 to 4 tbsp finely chopped coriander leaves
1/2 tsp salt
2 tsp Chat masala powder

FOR GARNISHING
Fine Sev and spiced Mixture ( I have used murmura mixture) as required
Sweet Chutney
Green Chutney

FOR DAHI MASALA
1 Cup of fresh thick Yogurt / Dahi / soy yogurt
1/w tsp sugar
1/2 tsp Chat masala
1/4 tsp salt
1/4 to 1/2 tsp Chilli powder ( as required)

METHOD:

FOR MAKING VADAS
Soak Urad dal, channa dal, moong dal and Horse gram for 3 hours. Wash and soak poha saperately.
Chop Capsicum / green pepper, Green chillies, curry leaves and crushed Black Pepper.
Grind all the soaked Ingredients above with ginger and poha in it. use very little water, by sprinkling or tbsp water now and then, and grinding it into a smooth paste,
Important point: Do not add too much water, this will make the batter obsorb more oil and vadas will be very oily and kind of losses its texture, Once it is completely grinded well, you will notice that batter when picked will not stick to your hands, it will fluffy.

Once the batter is ready add all the other Ingredients mix well and fry them in hot oil, make small round balls with a small hole in the middle and fry them. Heat the oil, hold your palm on top of the oil ( not very close ), when you feel the heat that means your oil is hot, keep the flame to medium add a drop of the batter to check if it is hot, within a few seconds if the batter springs on to the top that means your oil is perfect. Now fry the batter as vadas, once they are golden red in colour, take them out of the oil and drain them on a kitchen paper.

METHOD TO MAKE THE CHAT
Grate carrots, chop onion, and all the other Ingredients under chat mix well and keep aside, do not add salt.
Once the vadas are ready add salt and lemon juice to the chat otherwise it will start giving out water, so add it in the end mix well just before serving.

METHOD TO MAKE DAHI MASALA
Take 1 or 2 cups of Plain Yogurt / Dahi in a bowl to this add little salt ( not too much as vada, chat mixture all have salt in it ), then add required quantity to chat masala, chilli powder, sugar accordingly as required to the quantity of Yogurt you are using. Above I have give for the quantity of one cup mix well and use.

ASSEMBLING DAL DAHI VADA CHAT
Cut the vadas horizontally into half, place them on a plate, sprinkle the chat mixture on top of it, then add the sev or some spicy mixture on top of it, add sweet chutney, green chutney as required to the Dal vada, you can enjoy the chat as it is or you can add Dahi Masala to it and enjoy the chat.

We all loved the chat with Dahi / Yogurt Masala, it was very tasty. So, I decided to call this Dal Dahi Vada Chat.
This was my chat as I just ate one (a little bit one was mine!!) , cut the vadas horizontally into half, sprinkle the chat on top of it as shown in the pictures, then pour Dahi Masala on top of it. Enjoy...

This Chat goes to Magic Mingle of Kalyani's this month she gave us Urad dal and Lemon juice., tune in I have some more recipes on this combo..

VARIATION: You can just make this with only Urad dal, You can omit capsicum/peppers from this above recipe, Make it VEGAN by not using Yogurt in this recipe or you can use soy yogurt.

Eggless & Vegan Danish Cream Cake - Drommekage fra Brovst

noreply@blogger.com (Jayasri Ravi) — Sun, 03 Feb 2013 23:55:00 +0000

I think this is the month of Dutch specialties Yes, I will be posting an other one, which I baked but I haven't posted. Already this post is 1 day late, This is a very delicious cake I baked, so say our customers (@home!!), and they recommend my cake to our friends as well, My kids have been praising me so much, they just loved the coconut in it.., If your coconut maniac like me you will just love this, I myself couldn't resist eating it.

As always I have changed the recipe to Baking it Eggless and also made it vegan. I was a bit scared how it turns out.., to my astonishment, it was a total success.

Before going on to my cake recipe, I have to tell you that this might be not your choice of cake, as I have used a different flour, you might not want to try it out, If you don't like you can just stick on with All purpose flour / Maida flour / plain flour. The cake was a bit chewy but so so soft couldn't believe it.

This is how I made it..

EGGLESS AND VEGAN DANISH CREAM CAKE - DROMMEKAGE FRA BROVST
Recipe source : Diana's Desserts

INGREDIENTS:

125 gms Self Raising flour

100 gms Barley Flour*

1 tsp Baking Powder

1 tsp Baking Soda

1/4 cup oil / coconut oil / soya spread

200 ml Coconut milk ( I used ready made )
1/4 soya custard milk ( or use just 1/4 cup warm water)

1 tbsp Apple cider Vinegar

300 grms coconut Palm sugar

1 tsp Vanilla essence

FOR THE TOPPING
100 grms dessicated coconut
225 grms of brown sugar
1/4 cup powdered oats
1 tbsp coconut oil

METHOD:
Preheat Gas Mark 4 / 180 C**
Grease a baking 8 - 9'' square or round tin with parchment paper and keep it ready.
Take all the dry Ingredients in a large bowl both the flours, baking powder and baking soda, sieve them all well together and keep aside.
.In an other bowl take coconut milk, vanilla essence, oil, Apple cider and coconut sugar, beat them all until well combined.
Immediately start adding the dry Ingredients in little quantities, until all of them is incorporated completely.
Pour this batter into the tin and bake for 20 - 25 minutes ***, until well baked or a tooth pick inserted comes out clean.
Meanwhile when it is baking make the topping and keep it ready.
Once the cake is ready remove it from the oven, leave the oven to 200 degree / Gas mark 5.
Spread the topping on top of the baked cake, put it back into the oven and bake it for an other 10 minutes, Remove it from the oven cut it into squares and serve it.

This total is not exactly a Danish cream cake, I have changed to my liking as this was a challenge, we have made it Eggless according to the challenge. To make it more healthier I have used Barley flour. If you want the real Danish cream cake, check the link above and make this wonderful cake. You will definitely love it.

VARIATION AND NOTES:
*I have used Barley flour for healthy baking you can just substitute with plain flour which might have a superb texture and won't
** I baked this in Gas mark 3, as always I say my oven gets too hot and burns loads of my baking!!
*** As I baked it in lower Gas mark, I had to bake it for around 30-35 minutes.

VERDICT:
The cake was bit chewy, but very delicious, If you love coconut, this is the cake for you, My kids really loved it so much, I had never seen my children eating dessert immediately after food, they ate promptly and recommended to my friends too...
something new and something you should know...
I have used coconut palm sugar, which is not too sweet, it was quite expensive, I started searching about this product and I have come to know much about it, I will do a post about this soon.., After that you can decide do you want to use it or not, I thought I could recommend it to people with diabetes, even though it has low GI Index, it is high in fructose, as Googling I found out that sugar is sugar, and use it less is good. This has a Caramalized taste, It is not too sweet, so your cake will not be too sweet, you can substitute ordinary sugar, brown sugar, caster sugar etc.., It is golden brown in colour and is unprocessed.

Sending this also to Anu's Healthy Recipe Substitution event
and Bake fest #16 of Vardhini's hosted by surabhi of My cook book

Eggless Brownie Pull apart Bread - Brownie in my Bread !!

noreply@blogger.com (Jayasri Ravi) — Thu, 31 Jan 2013 23:45:00 +0000

Yup!, can't believe, can you ? I didn't too..., until it came out of the oven beautifully, Brownie that was what I was planning to bake, these pull apart breads, Aparna got us into We Knead to Bake..., made us Bread Bake-o-holics, bake more breads.., One of the Group member Niv was going on a baking spree just like me, the third bread she baked kept going on in my mind, I think the cinnamon kept going on and on in my head ended me up baking this bread.
When I baked it and told my kids does anyone want to try out my bread they were making faces, My son went Amma (mum), Please do you think it will work.., and I said I think it has worked he threw his arms up in the air and made faces. As it was late in the night and I wanted my bread to cool down I just left it at that, next day morning, I left a little note on the kitchen table your bread for lunch box is in the bread box, they were quite huge, I was wondering if my kids would take it in the their lunch box..., but to my surprise out of the six two were gone. So I knew 2 of them in their Lunch box, I couldn't resist, oh! did I tell you the brownie filling was left over which I had baked when the bread was in its second proving stage, Those two little brownies were sat their sadly, feeling bad I suppose that they couldn't go into the bread!!, well, I ate one of them and thought Mmm.., It is yummy.., Fingers crossed I was waiting for them to come home, I really torture them when I bake, and ask them hundred things about the bake, they get so tired. I thought of texting them, but decided no let me see their face then I would know the truth, as sometimes they do not want to hurt mum and say so-so and I know I should not post this :).

Well, the result, My daughter entered and I immediately asked her, how was your bread today..., she said it was so-so mum, I was totally dissappointed, then came my darling son, entered and as always first thing he tells me is how the bread was each and every time I bake a new one for his Lunch box, he is such a Mama's boy that's what my girls call him :)), they are so jealous.., well, whatever it is.., he said mum you bread really worked, the brownie bread was delicious.., down came my daughter screaming oh! R you are such a spoil sport I wanted to tease mum and keep it going for sometime, you spoiled everything, huh!*&%$..., and all said and done and both having argued, she told me, Mum you nailed it, It is really so delicious.., and even my Friend who dropped by too., loved it... Success.., I decided I am going to make it with more variations in future and turn it out much more interesting.., Oh! I know you are all curious to find out how I baked it right ? this is how... go read it and try it and tell me about it...

EGGLESS VEGAN BROWNIE PULL APART BREAD

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 375 gms (plus extra around 50 grms)
1 tsp salt
1/4 oil (butter if you prefer 50 grms)
50 grms sugar
1 and 1/4 to 1/2 cup milk**

VEGAN EGGLESS BROWNIE
100 grms Plain flour
1 tbsp Carob powder ( cocoa powder)
1/4 cup oil / 50 grms Margarine
200 grms soft brown sugar
75 grms chocolate chips
1 tsp vanilla extract
2 tbsp Potato flour
6 tbsp water
2 tbsp water
pinch of salt

METHOD FOR MAKING THE BROWNIE BATTER
FOR FILLING IN THE BREAD
100 grms All purpose flour / Plain flour
2 tbsp Cocoa powder (Carob powder)
1 tsp Baking Powder
1/8th tsp Baking soda
200 grms soft brown sugar
1/4 cup oil / butter / Margarine
2 tbsp water
75 grms white chocolate / dark choco chips
1 tsp vanilla extract
pinch of salt
2 tbsp Potato Flour
7 tbsp of warm water
1/4 cup fudge chips

METHOD FOR THE BROWNIE BATTER
In a bowl take the flour, baking powder, baking soda, pinch of salt and cocoa powder, sift them all well together.
In an another large bowl take warm 7 tbsp of water dissolve potato starch in it completely and beat it well together, it becomes smooth and fluffy, ( I made this in a little bowl and then took it to the large bowl). to this add sugar, vanilla extract, melted butter / Margarine / oil, blend them well together.
To this above liquid mixture, add the dry Ingredients incorporating all the flour well blended, if it is too dry add one or two tbsp of hot water and keep the batter ready, to this add chopped white chocolate / chips and fudge chips and keep it ready

METHOD:
FOR ASSEMBLING THE BROWNIE IN THE BREAD
In a large bowl take yeast and 2 tbsp of warm water with tsp of sugar and leave it in a warm place for few minutes, you can notice bubbles forming up this shows that the yeast is active.
To this add all the other Ingredients said above under the Dough, mix them well, use a food processor or your hand and make it into a pliable dough, make it into a chappati dough consistency.
Once the dough is ready, Knead the dough for at least 10 minutes until it very pliable, smooth and soft, this helps in the gluten formation. Lightly oil the bowl and leave the dough covered for at least 1 and 1/2 hours or leave it until it is doubled in size.
Preheat the oven to 180 C / 350 F / Gas Mark 5*
Make the Brownie batter when you keep the dough to raise after an hour.
Oil a tray and sprinkle some flour and tap it down so there is no extra flour on it or place a parchment paper in the tray.

Once the dough is proven deflate the dough dust the kitchen work surface with flour, flatten the dough into a square as shown and the filling can be made in two ways.
1. Spread the brownie filling on to the flattened dough and cut it into 6 lengthwise strips and roll them into a circle, pull one of the bottom side and cover it completely and lay it on the baking pan, cake tin, or on what ever you are baking it in.
2. Or as I did, once you have made it into a square, cut them into 6 equal parts, fill the brownie batter on each of the strip and roll them up as said above and cover one of the side by pulling dough and place it on the baking tin.
Once all the rolls are ready, place them with a few inch gap on the tin, cover it again with a tea towel or with a cling film for an hour or until it rises ( I usually do not allow it to rise too much as the first time round).
At this time for the second raise, I baked the remaining brownie batter in little cases, for 15 minutes.
Brush the top of the bread with milk and bake it in the middle rack for 30 to 40** minutes or until the top is golden brown in colour or check it with a skewer when it comes out clean.
Take it out of the oven and leave it on a cooling rack for 10 minutes, release the bread from the loaf tin immediately after 10 minutes*** and leave it directly on the wiring rack to cool down completely.

NOTES
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..
If you want to Make it with Eggs try substituting 2 Eggs for potato flour, but then give more gap between the rolls as it might raise too much.

VEGAN VARIATION:
1. You can use Vegan butter
2. You can otherwise omit the chocolate chips, find daity free chips
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water

If you ever try these variations leave a note here so I would be delighted to know how it turned out. This bread goes to WKTB#1, of Aparna of My diverse Kitchen and it is also yeast spotted.

Chat Masala Pull Apart bread - We Knead to Bake # 1

noreply@blogger.com (Jayasri Ravi) — Mon, 28 Jan 2013 23:56:00 +0000

Hi everybody, as I said earlier in my post, this is the second version of my pull apart bread which I baked for WKTB # 1, I had asked to guess my filling as if I was going to bake with some great filling, when I see now how many breads with Yummilacious fillings all my friends have baked, I was acting like a school girl talking about a simple filling anyways, Aparna had almost guessed it telling me it must be carrots and coriander.. nearly their, you were right Aparna it has both the Ingredients.
Long time ago I had baked little buns / baps with this filling but not as a filling but had incorporated it into the bread itself, they were so yummy but I had forgotten to take photos then, My kids loved this as they are quite spicy.They enjoy these with Tomatoes, cucumbers and some cheese on it for their lunch box.
This happened in a jiff that day , I had completely forgotten about this filling, I had made some chat masala for my kids snacks when they come back home from school, and I was planning to bake a bread as the other one was nearly at its end, I was left out with this mixture and we were all full I was wondering what to do with it, then I remembered about my dough which was proofing, that was when I decided I could use this as a filling..., so here is how this bread goes..

Coming back to this post When Aparna of My diverse Kitchen, the lady I was talking about mentioned on fb about baking bread all through the year, we all joined hands with her who had the Knead to bake decided to bake with her. Hope you all Enjoy the virtual treat.. we have made, just hop to Aparna's blog for the sweet and savoury versions

CHAT MASALA PULL APART BREAD
This bread makes a large loaf

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 375 gms (plus extra around 50 grms)
1 tsp salt
3 tbsp Olive oil
1/2 cup milk
3/4 cup of water

FILLING:
1 Medium sized carrot
1 Large Onion
2 tbsp cup packed chopped coriander Leaves
1 tbsp sweet chutney
1 tbsp green chutney
2 to 3 extra Green chillies (optional)
salt as required

METHOD:
In a large bowl take yeast and 2 tbsp of warm water with tsp of sugar and leave it in a warm place for few minutes, you can notice bubbles forming up this shows that the yeast is active.
To this add all the other Ingredients said above under the Dough, mix them well, use a food processor or your hand and make it into a pliable dough, make it into a chappati dough consistency.
Once the dough is ready Knead the dough for at least 10 minutes until it very pliable, smooth and soft, this helps in the gluten formation. Lightly oil the bowl and leave the dough covered for at least 1 and 1/2 hours or leave it until it is doubled in size.
Preheat the oven to 180 C / 350 F / Gas Mark 5*
Oil a loaf tin 9'' x 5'' sprinkle some flour and tap it down so there is no extra flour on it or place a parchment paper in the tin
Once the dough is proven deflate the dough dust the kitchen work surface with flour, flatten the dough into a square as shown, which you can do in two ways
1. Sprinkle the Chat masala mixed filling on to the flattened dough and some grated cheese on top of it and cut it into 6 lengthwise strips and lay them one on top of the other and cut them again into 6 pieces with a sharp knife or a scrapper. stack the pieces starting with the seam side and in the middle you can have both the ends of the strip put together will make it look nicer.
2. Or as I did, once you have made it into a square, cut them into 6 equal parts, start with the first layer sprinkle the chat masala filling and cheese on top of it, place the next one do the filling and continue with the rest of the strips then cut them into 6 pieces and continue as said above for stacking and continue with the rest of the process.
Once stacked cover it again with a tea towel or with a cling film for an hour or until it rises, do not allow it to rise too much as the first time round.
Brush the top of the bread with milk and bake it in the middle rack for 35 to 45** minutes or until the top is golden brown in colour or check it with a skewer when it comes out clean.
Take it out of the oven and leave it on a cooling rack for 10 minutes, release the bread from the loaf tin immediately after 10 minutes*** and leave it directly on the wiring rack to cool down completely.
Pull apart the bread and enjoy with a cuppa or slice the bread as I did topped them with some salad leaves, cucumbers and tomatoes grill them or just make a sandwich and send it for Lunch box.

NOTES
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..

VEGAN VARIATION:
1. You can use Vegan butter, Vegan cheese in place of the Vegetarian Cheeses.
2. You can otherwise omit the cheese itself
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water

If you ever try these variations leave a note here so I would be delighted to know how it turned out.

VARIATION AND TIPS
1. You can also add in the filling with smoked sweet corn, finely grated or chopped Mango ( Totapuri Mangoes which are used in India to make these kind of chats they are kind of sweet and sour ).
2. When I baked this bread I used the wrong Loaf tin so it bloomed out of my tin as you can see.
3. If you omit cheese this becomes a Vegan bread, and would be my kind of bread.

This Bread is also yeast spotted.

see you tomorrow with an unusual bread filling...

Sun dried Tomato Pesto Pull apart Bread - We knead to bake # 1

noreply@blogger.com (Jayasri Ravi) — Thu, 24 Jan 2013 18:41:00 +0000

Hello everybody, Hope you are all in good health, good mood so we can talk about good food !!. Here I am with a good and yummy bread just baked for the ''Knead to bake'', This is totally apt for me, if you are my regular reader you would know about my love towards baking breads, I love to try all sorts of breads, and when you have a chance to join a group of bakers who are like minded why not ?, yes I jumped at it quickly, for two reasons one the love for the knead to bake breads especially and for the love of my dear friend who is my inspiration in baking from the day one I started blogging, which I have mentioned many a times I think :)), in my lot of posts who wouldn't say no to me and always encourages me. I am an ardent follower of her blog for inspirations, tips in baking. I have to mention this lady too, who is always there for me when I write to them personally who give me support and advise, thanks to both of you.

Coming back to this post When Aparna of My diverse Kitchen, the lady I was talking about mentioned on fb about this we all joined hands who have the Knead to bake with her. Hope you all Enjoy the virtual treat.. we have made just hop to Aparna's blog for the sweet and savoury versions.

I made three fillings got a bit carried away, which I will post one by one ( can't post all at a time as I am a bit... lazy/buzy/distracted).

Here is my first filling with my pull apart bread, Hope you all like it, as did my family..., I made minor changes as using more water than milk in this recipe for the dough

SUN DRIED TOMATO PESTO PULL-APART BREAD

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 425 gms)
1 tsp salt
3 tbsp Olive oil
1/2 cup milk
3/4 cup of water

FOR THE FILLING
Sun Dried Tomato Pesto as needed
( I used Home made Recipe here)
Cheddar Cheese

METHOD:
In a large bowl take yeast and 2 tbsp of warm water with tsp of sugar and leave it in a warm place for few minutes, you can notice bubbles forming up this shows that the yeast is active.
To this add all the other Ingredients said above under the Dough, mix them well, use a food processor or your hand and make it into a pliable dough, make it into a chappati dough consistency.
Once the dough is ready Knead the dough for at least 10 minutes until it very pliable, smooth and soft, this helps in the gluten formation. Lightly oil the bowl and leave the dough covered for at least 1 and 1/2 hours or leave it until it is doubled in size.
Preheat the oven to 180 C / 350 F / Gas Mark 5*
Oil a loaf tin 9 x 5 sprinkle some flour and tap it down so there is no extra flour on it or place a parchment paper in the tin
Once the dough is proven deflate the dough dust the kitchen work surface with flour, flatten the dough into a square as shown, which you can do in two ways
1. Apply the Sun dried Tomato pesto on to the flattened dough and some grated cheese on top of it and cut it into 6 lengthwise strips and lay them one on top of the other and cut them again into 6 pieces with a sharp knife or a scrapper. stack the pieces starting with the seam side and in the middle you can have both the ends of the strip put together will make it look nicer.
2. Or as I did once you have made it into a square, cut them into 6 equal parts, start with the first layer apply the sun dried Tomato pesto filling and cheese on top of it, place the next one do the filling and continue with the rest of the strips then cut them into 6 pieces and continue as said above for stacking and continue with the rest of the process.
Once stacked cover it again with a tea towel or with a cling film for an hour or until it rises, do not allow it to rise too much as the first time round.
Brush the top of the bread with milk and bake it in the middle rack for 35 to 45** minutes or until the top is golden brown in colour or check it with a skewer when it comes out clean.
Take it out of the oven and leave it on a cooling rack for 10 minutes, release the bread from the loaf tin immediately after 10 minutes*** and leave it directly on the wiring rack to cool down completely.
Pull apart the bread and enjoy with a cuppa
or slice the bread as I did topped them with some salad leaves, cucumbers and tomatoes grill them or just make a sandwich and send it for Lunch box.

Sun Dried Tomato Pesto - Home made

noreply@blogger.com (Jayasri Ravi) — Thu, 24 Jan 2013 18:40:00 +0000

Who doesn't like Pasta ? I do like it many a times but not the cheese part in it, but my kids love Pasta, Yes I know you would say of course all the kids love pasta especially I think children living abroad, that is what I have noticed children from my friends and family most of them who go to nursery / child minders love pasta. My sister's daughter loves Indian food as well, but when you ask her what you want to eat she says can you make pasta ?, My kids were not born here but they still love pasta, especially a twin daughter, I always have stock of pasta packets at home, they are made with whole wheat but you can also get whole meal brown pastas as well, which still is not her cup of tea.., I am still trying on that side... but I have not yet succeeded !!.
I make different kind of pasta sauces and different types of pesto as well ( I know I have not posted them they are still lying in my drafts ) sometimes I need a drive to post my recipes like this one. So, I made them again for this bread. So thought let me post with new photos rather than the old scrappy ones, but definitely I am not happy with these ones either, I should make a light box soon so I can get good photo
s at night and when I don't have natural light during the day in winter. Ok let me get back to the recipe I always get away from the main topic in discussion right ? so coming back to the recipe..

SUN DRIED TOMATO PESTO

INGREDIENTS:
1/2 Cup Sun dried chopped Tomatoes in oil ( minus the oil )
1/4 cup fresh Basil leaves
1 Fresh Red chilli
3 to 4 cloves of Garlic
7 to 8 Cashew nuts lightly toasted
1 tbsp Parmigiano Reggiano ( optional )*
1/2 tsp Salt
4 tbsp of Olive oil

METHOD:
Take out Sun dried Tomatoes from oil, chop them into pieces for easy grinding and drain them on a paper for few minutes, until the time you get your other ingredients ready.
I have said 1/4 cup that is around 20 to 25 leaves Basil leaves
Remove the skin from the Garlic
Toast cashew lightly on a dry skillet for a few minutes this helps in releasing its oil and also helps for staying longer when stored.
Toast Chopped fresh Red chilli in a tsp of oil for a few seconds, this helps in removing the moisture in it.
Take all the above said Ingredients in a food processor / Mixer and blend them with Olive oil adjust salt and puree them together.
Now our Sun dried Tomato Pesto is ready to rock...

VARIATION:
* I have used just one tbsp of Parmigiano Reggiano as my kids are not very fond of this cheese you can add an other 2 tbsp of this cheese.
You can use Pine nuts which is authentic, Almonds, Brazil nuts, Macadamia nuts too..
You can use Green chilli than the Red chilli
You can omit Fresh chillies and use 1 tsp of Pepper corns.

USES:
You can use it in making pasta, breads, Noodles, Bruschetta, Bread Toast, Frittata, Tarts etc..,

Segappu Kalkandu ( Kempu Kallu Sakkre ) Pongal / Lentil and Rice Sweet Porridge made with Sugar Candy

noreply@blogger.com (Jayasri Ravi) — Sat, 19 Jan 2013 23:00:00 +0000

Hi Everybody, Hope you all had a wonderful Sankranthi / Bihu / Lohri / Pongal /Bhoghi whatever way you want to call it.., we all Hindu celebrate this festival with such festivity, the auspicious time and the rituals are so important to us, The important thing you might have noted is the day it falls on January 14th every year, which never changes once or twice exceptionally, where in it might fall on January 13th or 15th very rarely.
This festival is celebrated in different regions in different names and traditions, and different sweets made on this occasion. As this is a harvest festival we use all kind of vegetables as well...
Courtesy Wikipedia...

Makar Sankranti is the day when the glorious Sun-God begins its ascendancy and entry into the Northern Hemisphere and thus it signifies an event wherein the Sun-God seems to remind their children that 'Tamaso Ma Jyotir Gamaya'- may you go higher & higher, to more & more Light and never to Darkness.

To Hindus, the Sun stands for knowledge, spiritual light and wisdom. Makar Sankranti signifies that we should turn away from the darkness of delusion in which we live, and begin to enjoy a new life with bright light within us to shine brighter and brighter. We should gradually begin to grow in purity, wisdom, and knowledge, even as the Sun does from the Day of Makar Sankranti.

The festival of Makar Sankranti is highly regarded by the Hindus from North to down South. The day is known by various names and a variety of traditions are witnessed as one explores the festival in different states.

Owing to the vast geography and diversity of culture in India, this festival is celebrated for innumerable reasons and in innumerable ways depending on the climate, agricultural environment, cultural background and location. On this day children fly kites.

I have already posted a recipe on the Pongal made with Jaggery earlier, which is traditionally made during this Pongal festival, Here is an other one which I make sometime...

I have used Red Sugar Candy / Segappu Kalkandu / Kempu Kallu Sakkare which is said to be a good one compared to the white one, In Ayurveda and Home remedies, you would find every body always asking us to use in Kashayams and powders this as sweetener or Honey as sweetener this also helps in cough, cold etc.., I do not have much knowledge about this.., If anybody know any tips on this do share it here in the comment so everybody will have a update on it...
Here is how I made it...

SWEET PONGAL WITH KALKANDU / KALLU SAKKARE / SUGAR CANDY
Cooking time: 40 minutes
Serves 2 to 3

INGREDIENTS:
1/3 cup Sugar
3 tbsp Moong Dal / Pacchai or Paitham Paruppu / Hesaru Bele / Senagu pappu
180 grms Kalkandu / sugar candy /Kallu Sakkre*
1/4 cup Ghee
6 to 7 Broken Cashews
10 to 12 Raisins
1/4 tsp powdered Yelakka / Cardamom / Elakki
A Pinch of Edible Camphor / Pacchai Karpoora
A Pinch of Nutmeg powder
1 Cup Milk
1 Cup Water + 1/4 cup

METHOD:
In a frying pan add a 1/4 tsp of Ghee and fry Moong dal for few minutes in a low flame until it changes to golden colour and a nice aroma comes out of it. Remove it on to a plate and keep it aside until needed.
In a Pressure cooker** take 1 cup of Milk with 1 cup of water add the roasted Moong dal and washed Rice together and cook for three whistles in medium flame.*** until well cooked.

Do this after your cooker is in the process of cooling... In a thick bottomed vessel take 1/4 cup of water and Sugar candy / Kalkandu / Kallu sakkre, heat them together for few minutes until all the sugar candy dissolves in it, keep it in a low flame when doing this then filter the liquid and put it back on the stove. and boil it for 1 string consistency****
Once it has reached 1 string consistency immediately add the cooked rice to it, keep the stove in the low flame, to this add edible Camphor, powdered Cardamom and Nutmeg powder and a 2 tbsp of ghee and close it with a lid.
Now in a small frying pan heat the remaining ghee, add the raisins first when they start bubbling up add the broken cashews when you see a light change in colour, switch of the stove and keep it aside this helps in not burning the cashews too much.

You can see that the Rice, Dal and Kalkandu mixture might be a bit liquidy, that is fine when it is still in a semi liquidy form remove it from the stove, garnish with raisins and cashews mix them well together and now it is ready to be served.

MY NOTES:
* I used 180 grams if you like it more sweeter you can increase it to 200 grms which would be sufficient
** I have used Pressure cooker for a quick version
Points to remember as it has got milk in it, you should be very careful I just cook it exactly for 13 minutes if it doesn't give out a whistle I just switch off the stove when it is 13 minutes.
***Other wise cook both dal and rice without covering the pressure cooker lid for few minutes just keeping a ladle and covering it half with a plate in a low flame for few minutes when the rice is 3/4th cooked add an extra bit of water (1/4) cup and then close the lid and cook for few more minutes around 6 to 7 minutes if it gives out whistle then that is fine other wise just switch off the stove and check and cook until it is well done. Other wise without any cooker you can just cook with a ladle immersed and a plate covered on top until it is well done. If you are directly cooking this way do not forget to use a thick bottomed vessel.
**** Do not over boil, kalkandu looses its sweetness and it caramelizes to dark deep red colour but it will be tasteless and will not have any sweetness either. when it is over boiled so keep an eye on it once it reaches one string consistency immediately switch off the stove scrape down the vessel around and pour the liquid onto the rice and mix well.

VERDICT:
Absolutely divine, had a demand for me to make it again so made it again the next day, Everybody at home and friends just loved it, It was so delicious and with a beautiful aroma and colour, kids who doesn't like sweets at all demanded me to prepare again as I had made very little

This also goes to fifty-two-weeks of 2013 project by Aparna and Sra for the second week as Garnet as theme.., enjoyed immensely...
Here is my Garnety click for the second week

Poha with Cucumber and Walnuts

noreply@blogger.com (Jayasri Ravi) — Tue, 15 Jan 2013 23:30:00 +0000

This month Kalyani gave us the two Magic Mingle Ingredients, when she announced I was a bit worried and wondered how will I incorporate these two together as we all loveeeeee Cucumber but Walnuts Mmmm....?, how will I , My kids are not very interested in consuming them even though I keep telling them it is good for your heart.., Teenagers not an easy task to please them..,
The best thing was my kids when they came to know about my combo they immediately said Mum no bread , Cake or Muffin no sweet Pleaseeeee.... Ok! I had to put my thinking cap on and started to think day and night :)), that's a bit too exaggeration right ?.
You will not believe I made four dishes out of it and actually we all totally enjoyed it. This was one such dish which I started with a quick, delicious and healthy Breakfast what else do you need to start your day with..

Flattened Poha does not need pre soaking as they so flattened, which is used for making Chivda, they absorb everything quickly.
This is a quick breakfast which I used to have when I used to go to Sringeri around Malnad in my friends house. They make different varities in this, May be some day I will post them all.

POHA WITH CUCUMBER AND WALNUTS
Serves 3
Preparation time 30 minutes

INGREDIENTS:
1 and 1/2 cup Flattened Poha*
3 tbsp of Oil
1 fist full of Peanuts
1 tsp channa dal
1 tsp Urad dal
1/2 tsp mustard seed
1 sprig curry leaves
3 tbsp of freshly chopped Coriander leaves
Salt as required
2 tbsp Lemon juice
1/2 Cup Grated Cucumber

Grind together:
fist full of Walnuts
3 tbsp of dry Coconut (copra)

METHOD:
Grate Cucumber and keep aside, Chop Coriander and keep aside.
In a Pan dry saute walnuts for a couple of minutes, when it cools down, Grind it with grated dry copra into a coarse powder do not grind too much it will become sticky as the walnuts release oil of their own. Keep them aside.
In the same Pan heat oil add all the seasonings one by one in a low flame, Mustard seeds after they splutter add Peanuts and saute them when they start crackling add the dals and fry for few minutes when they change colour, add curry leaves and switch off the stove give a quick stir and add this to Poha then add the Grinded walnut and copra powder add required amount of salt and Lemon Juice then add grated cucumber to it.
Mix well and serve it immediately.
Do not leave it for a long time, it becomes a bit hard..
Enjoy...
will post the other recipes soon.., stay tuned in....

Sun dried Tomatoes and Onion Tart

noreply@blogger.com (Jayasri Ravi) — Tue, 15 Jan 2013 22:30:00 +0000

Hi everybody, Hope you are all doing fine, enjoying the three days of pongal, I have loads of posts to post, starting you will be seeing two posts today..., Enjoy them...
Here is the first one, the first is for Baking Partners, this month swathi of Zesty south Indian kitchen gave us two pies one was an Apple Pie and the other one is Sun Dried Tomato Tart, Of course you would know which one I would choose, my kids love anything spicy than sweetness, and this Tart was perfect for me to bake, when my kids come home from college hungry and they love to eat something like this, I made 4 Tarts. Individually and they love it for their snack time.
This is how I made it...
This Tart was suggested by samantha, so, thanks to both of you we loved it..

SUN DRIED TOMATO AND ONION TART
Recipe Source: Martin Picard's Sundried Tomato and Onion Tart

INGREDIENTS:
1 Roll of Ready made Puff pastry
2 Medium Sized onions
6 tbsp of Sun dried Pesto (Home made)*
Chives and Onion flavoured Red Leister Cheese
few Basil leaves
1 tbsp dried Italian Herbs
salt to taste
1 and 1/2 tbsp Dijon mustard
1 and 1/2 tbsp Double cream

METHOD:
Thaw Puff pastry as indicated in the pack
Take a Large Pan heat 2 tbsp of Olive oil to this add chopped onions and saute until it turns translucent, add a bit of salt which helps to cook quickly.
Then add Tomato pesto, dried Italian herbs some more salt ( required quantity beware you have already added some salt to the onions and also you have some salt in your pesto )
Add chopped some fresh Basil leaves
In a bowl mix mustard and fresh cream and keep it aside
Meanwhile Cut your Puff pastry into 4 squares, press them on to the tart tins and cut the extras and keep them aside in the fridge until needed.
Preheat the oven to Gas Mark 4 / 180 degrees
Prick the bottom of the pastry and bake them in a preheated oven until the bottom becomes slightly brown. Take them out and leave it to cool.
Meanwhile your onion and Tomato filling would be cooled as well.
Fill the tarts with Sun Dried Pesto and onion filling to this add the double cream sauce into the four tarts.
Grate the cheese and top each of them with it.
Now take the cut out pieces from each tart, make them into long roll twist them to give a design join both the ends together and place them on each of the tarts and bake them now for around 20 to 25 minutes until they puff and start turning to golden brown.

Take them out once well done, on to a cooling rack, after 5 to 10 minutes slowly push the bottom and release the tarts carefully and serve them on individual plate sand serve with some salad leaves and sauce or ketchup of your choice.
Totally awesome and my kids just loved it...
Will post my Home made Sun dried Tomato pesto Recipe soon..., stay tuned ...

This is Challenge # 6 Baking Partners

Eggless Mint flavoured cookies - Mary Leprachaun cookies

noreply@blogger.com (Jayasri Ravi) — Mon, 14 Jan 2013 19:53:00 +0000

Of course it is not St.Patrick's day does it mean we should not make these cookies and eat it..,Well for something Green for St.Patrick's day she had made these, as she says you need not be an Irish to celebrate this day nor there is any excuse to celebrate festival days right ?. When I went searching in her blog for recipes, My eyes caught these cookies, I got hooked to these cookies as they had minty flavour and which I had never tried this before, I was a bit scared how my kids would like it, but they really liked it :)), I was a happy mother. As you can see I did not use too much green colour in it. so you would definitely see the difference in our cookies..
Oh! I never told you why I posting this recipe, and about what I am talking about, This is our Secret Recipe Club Assignment, next is to whose blog I was assigned to right ?, Suzanne my hostess had assigned me to Adventures in all things food by Andrea, she is into so many things not only cooking, baking, Farming, products and Giveaways and crafting. Do check out her blog you will definitely try it out...
I have halved the recipe.
Here is the Recipe...

EGGLESS MINT FLAVOURED COOKIES - MARY LEPRACHAUN COOKIES
Recipe Source: Adventures in all things
Time Required: 45 minutes
Made 15 cookies

INGREDIENTS:
1 and 1/4 cup All purpose Flour
1/4 tsp Baking soda
1/4 tsp salt
75 grms butter*
1/2 Cup Cane Sugar**
1/2 tsp Vanilla extract
1 tsp Mint extract
1 tbsp Corn Flour
4 drops Green food colouring
1/4 cup Choco chips (dark Chocolate)

METHOD:
Preheat the oven to 350 degree ***
Take all the dry Ingredients together and mix well except for sugar.
cream Butter and sugar together, add food colouring, extract, then add the dry Ingredients into it mix well with choco chips, Refrigerate the dough in the fridge for 30 minutes, Make small balls flatten it a little bit and place them on a parchment paper and bake them for 20 minutes.
Remove them on to a cooling rack for 10 minutes and enjoy it..

NOTES:
I halved the recipe so I could just substitute for 1 Egg
I have reduced the butter she uses 1 stick butter (around 125 grms)
Increased sugar by 1/4 cup
I baked them in my oven at Gas Mark 3 as my oven has a very high temperature.

Ven Pongal / Khara Pongal ( Rice & Moong Dal Khicdi / One pot Meal )

noreply@blogger.com (Jayasri Ravi) — Tue, 08 Jan 2013 23:00:00 +0000

Hi everybody, Hope you are all doing fine, with new things to start with, with new New year resolutions etc.., Anyways, I do wish and Pray to my dear Readers, Friends and of course Family Best wishes to everything and anything you are venturing in with a great start...
I thought starting my first post of this year with a sweet, but when your year doesn't start with a sweet note, I decided against it. The whole house was down with flu again !!, Heard some sad news from Home town.., couldn't really start with a sweet, at least let me hope rest of the year would be much better with good things to set sail the year ahead.

This is one of the most classic authentic South Indian recipe, which you would have seen in many blogs, It is best to eat it really warm. Some do like it, some don't, anyways I love this for a lot of reasons, particularly when I am travelling. When ever I go to India and I am travelling my breakfast in Hotels / Restaurants would be this or Idlies. For two reasons, Moong dal in this helps to keep your body cool. Ginger, Pepper and Cumin keeps it more healthy and easily digestible not a very spicy food either. well, when it comes to Ghee may be they would have messed it up but again it will not be like home-made with pure Ghee, but, will not have too much Ghee in it either so adjustable than eating oily Dosa / Poori etc.., As said earlier Idlies are definitely perfect breakfast as they are steam cooked and again easily digestible. well, that was quite a long list of things I had to say.. coming back to this recipe.
This is the month of Marghazi, a month completely dedicated to Lord vishnu by Andal for her love for him, which I have mentioned about her and about the significance in my older posts. Check here if you are interested. This whole starting from December 14th everyday we offer Ven Pongal to the God as Prasadam / Neivaidyam , My mum even today makes this everyday in a little Vangala Kinni ( bronze small bowl ). well, you know why I mentioned amma and not me, I don't make it everyday but try and make it once in a week, Usually on a saturday, festival or not.., Even in Temples this is given as prashadam every day and the temples open very early and close early as well in this month.

VEN PONGAL / KHARA PONGAL ( RICE AND MOONG DAL KHICHDI )
Cooking time: 30 minutes
Serves 4

INGREDIENTS:
1 Cup Raw Rice ( I use sona Masoori)
1/4 + 2 tbsp cup Moong dal / Payatham (Pasi ) Paruppu / Hesaru Bele / Pesara Pappu
1 tsp Coarsely crushed Cumin seeds
1 tsp whole pepper corns
1'' Grated Ginger
Salt as Required ( around 2 tsp )*
3 and 1/2 Cups of water ( see notes )
1 Cup Milk ( see notes)

SEASONINGS:
1 tsp whole Cumin seeds
1 tsp Coarsely Crushed Pepper corns
1 sprig (10-15) Curry leaves
2 tbsp Chopped ( broken) Cashews
1/4 Pure Ghee**

METHOD:
Coarsely Crush Pepper and Cumin in a pestle and mortar.
Grate Ginger finely.
In a pan with a tsp of Ghee in a medium flame fry Moong dal until it gives a nice aroma.
In a Pressure cooker, take water and milk add the fried Moong dal
Then add washed Rice into this as well.
Add required quantity of salt, grated Ginger, Crushed cumin and whole pepper,
Close the lid and pressure cook for 2 whistles / 3 whistles***
Meanwhile in a little wok / pan heat in a medium flame 2 tbsp of Ghee, to this add crushed Pepper and whole cumin seeds lower the flame then add broken cashew nuts fry for a minute once they start changing colour switch off the stove remove it from the stove then add curry leaves give a few seconds stir then add the remaining ghee in it and set aside.
Once the cooker is cool, Remove the lid add the seasonings completely mix well and now it is ready to serve.

NOTES:
The water and milk I have suggested will make a perfectly cooked pongal, If you like it a bit more liquidy like my Hubby does, add extra warm milk or water whatever you prefer and mix well.
* Remember to adjust salt the amount I have suggested is the salt I use, as well.
**I have also suggested 1/4 cup Ghee, you can reduce or increase it as much as Ghee required.
***If you prefer it not too much cooked you can switch off the stove, If you want it very soft then wait for 3 whistles and then switch off the stove.
Do not burn the cumin seeds it will taste differently, that is why I have suggested you to keep the flame low.

Eggless Cauldron Cake

noreply@blogger.com (Jayasri Ravi) — Mon, 31 Dec 2012 23:59:00 +0000

Hello everybody, Hope you are all doing fine...
A year has gone by cannot believe it at all, so I say every year, wondering how did it go ? where did it go ? what did I do ?. Every Important days , Festivals etc.., I never come out to blog about it, nor write any post which should be something interesting to people who might come here to read about, that's just a thought though. Every year I keep thinking I will write something that might be Interesting, catchy, cheeky, etc.., but dear God I am happy I am not so talented.
I decided eventually I will write and recollect all my 2012 posts the best ones or the worst ones. Oh! no I really don't have that much patience, reminiscing about the things of past year. Personally I haven't done much, Well, coming to year 2012 has been had its own ups and downs. I have been very happy with my kids progress, only me I have been having lot of ups and downs with my health. well, let me not get into my everyday moaning, This will be my last post of the year Hoping that this year will be really a Happy one, for each and everyone of you, bringing you all the joy and things which you wish for, Hope the world sees better things in future, Lots of things which has saddened lives of lot of people happened hoping that they never get repeated again.

Wishing you all a very Prosperous and a Very Happy New Year

Coming to this recipe, this was our last post of this year's Baking eggless group challenge, Archana of the The Mad Scientist's Kitchen suggested that we make these Cauldron Cakes for this month's challenge, I was

I was enchanted at the beauty of those cakes. They looked awesome, the more interesting thing for me in that was the Marshmallow fluffs. I was so interested in making them. I just googled and googled and then I remembered that I had a photographic recipe of the marshmallow making in my phone!, well went and checked into that as well, and at last I made my own Marshmallow fluff. Honestly I really don't know how good it is, neither it is anywhere near a fluff but anyway I am going to post it. Well it was very sweet that much I know as they sticky, gooey and I kept licking and washing my hand few times. My daughter said it was sweet, and she doesn't mind finishing off. well I have to update you about it tomorrow. well, now you know that I made these cakes just today morning for New Year. well, I got so tired of all the things, and I hadn't checked I had no more chocolates left and I couldn't make the handles for the cauldron. So here are my cakes without the handles :)), and I also got a bit lazy to do the exact way to fill up the fluff. Oh! no I was wrong I did it perfectly the way it had to be filled up, read in between the lines of the recipe.

EGGLESS CAULDRON CAKE

Recipe source: The pastry Affair

DEVIL'S FOOD CUP CAKE

Makes 6 Cakes

Baking time : 20 minutes

INGREDIENTS:

1 cup Cake Flour and 1/4 cup All purpose flour

1/2 Cup Sugar**

1/2 Cup Cocoa powder

pinch of salt

1/2 cup oil

1/4 cup water + 1 tbsp Instant coffee powder***

1/2 cup Milk

3/4th tsp Baking powder

1/4 tsp Baking soda

2 tbsp Butter milk

FOR THE GLAZE:

Bitter sweet chocolate 250 gms

FILLING:
Eggless Marshmallow fluff Home made
1/2 cup Vegetable shortening
1/2 cup confectioner's sugar
2 tsp vanilla extract

METHOD:

FOR THE DEVIL'S FOOD CUP CAKE

Preheat the oven to Gas Mark 4 / 180 degree. Take all the dry Ingredients and sift them well enough at least thrice., and In an other bowl take all the liquid Ingredients together. Make a well in the center pour in the liquid Ingredients until everything is thoroughly incorporated, bake for 10 minutes on Gas Mark 4 then reduce the temperature to Gas Mark 3 and bake for an other 10 minutes.

Remove it from the oven and cool it on a wire rack.

TO MAKE YOUR GLAZE

Melt chocolate in a double boiler, stir until smooth. remove from heat, with the help of piping bag, Pipe out handles for the cauldron draw an other line on top of them once the first one gets dried out. so that the handles are stronger.

TO MAKE THE FILLING:
Beat together all of the Ingredients under the filling until light and fluffy.

TO ASSEMBLE CAULDRON CUP CAKES
Dip in the cup cakes in the chocolate glaze and place them upside down stick choco chips to make a stand for them until they dry up.
Core a whole in the centre of the cup cake and fill it with the Marshmallow filling .
Then pipe a line around the filling and place the handles on top and serve it...

NOTES: I changed a few things like I increased the oil, otherwise the muffin is very dry in texture. ** I have marked star against sugar to tell you the cake was not sweet enough increase with an other 1/4 cup for normal sweetness or increase by an other 1/2 cup for a very delicious cake.
To my surprise the muffin rose so wonderfully high I was surprised, that is why I took the photo and posted it.

well my cup cake misses its handles...
Enjoy....

** will post my recipe for marshmallow filling..
This is my last post for Bake-a-thon event by Champa and check out my friends priya, preethi, srivalli, veena and sumana

Tomato & Garlic Bread

noreply@blogger.com (Jayasri Ravi) — Fri, 28 Dec 2012 23:30:00 +0000

Hi everybody we are nearly in the end of our Bake-a-thon event, I can't believe that this is nearly going to end now, It was fun baking, I had planned so many things to bake but just with lots of things going on and also Christmas time & the dear flu which attacked me twice had changed things in my planned schedule, but anyway I did really enjoy the whole of the month, and me never in all the years of blogging so promptly posted all through the month, I should really thank Champa, Srivalli, Priya, Preethi, Sumana and Veena who all believed in me going to post every alternate for this whole month. Hope fully this will stay on and I will be able to participate in all the events which I have enrolled myself, which makes me blog, but still I am unhappy person, I have not been able to visit my friends from past week, hopefully I will have my own 'me' time so I can sit and enjoy all the blog posts from our dear bloggers. coming to this post....
I had bought this flour when I went to London last time, This is from the Wessex mill, the minute I saw the name I just loved it. I had baked a loaf of bread with a secret Ingredient using this flour, which I was planning to post actually couldn't find the photos, so I made these again as rolls but left out the secret Ingredient but used something else to make these soft rolls which my kids really enjoyed.. don't you want to know how I made it....
This flour has already got sun dried Tomatoes and Garlic in it, I did not have to add anything, but If you want to make it in an ordinary flour, you can chop some sundried tomatoes say around 1/4 cup drain out the oil if it is in oil and chop it finely or run it in a blender to a coarse consistency with fresh garlic in the bread, or you can crush some garlic using pestle and mortar or garlic chopper, so go on read how I made this lovely bread...
Two things I added in this recipe was using fresh Yeast and Yogurt to make these rolls...

TOMATO AND GARLIC BREAD

INGREDIENTS:
425 gms Tomato and Garlic Bread flour (and some flour for dusting and for kneading - 25 grms)
15 gms Fresh yeast or 7 grms fast action yeast
300 ml water ( + another 2tbsp )**
2 tbsp of Yogurt
1 tbsp sugar
2 to 3 tbsp of Olive oil
1 tsp salt

METHOD:
In a large bowl with a quarter cup of tepid ( warm ) water dissolve the fresh yeast with a tsp of sugar, leave it for few minutes you can see the yeast bubbling up. This helps us to know our yeast is still active.
Now to this yeast mixture add the other Ingredients except water, and mix well together until every is very well incorporated.
Now start adding water until you form a lovely soft dough. Flour the surface of the cooking top and start kneading the dough for 10 minutes you can even checkout with a window pane test, that the kneading is enough. After this knead oil the bowl and the dough, keep this back in the bowl cover it with a cling film and leave it to prove ( rise ).
After an hour or so, preheat the oven to 220 degree Fahrenheit / Gas mark 7 before 1/2 an hour, keep a bowl with some hot water under the last rack.
Knock back the risen dough, and shape into either Loaf or Rolls and now leave it to prove again in that position. I made 9 Rolls.
Once they are back in shape brush the top with milk / give a egg wash , Bake in the middle rack of the oven for 20 minutes depending upon your oven temperature until the rolls are golden in colour.
Remove and allow it to cool on a cooling rack, after 5 minutes turn the rolls and leave the rolls directly on the cooling rack removing them from the tin / baking sheet, this helps in the rolls / loaves not becoming soggy at the bottom.
Enjoy these rolls with cheese and chutney or make a sandwich with a burger and enjoy with some herbs / cucumber / Tomatoes etc.., tastes divine ..

NOTES: I always bake my breads / rolls on Gas mark 5 or 6 as my oven gets too hot and I baked it for 20 to 25 minutes.
My water level might be high comparably I do have more hydration in my dough, but knead it so well until it is soft and smooth, I dip my hands so whatever is stuck to my palm is all the flour I use for kneading.
Sorry for not posting a step-wise photo..
VARIATION: you can even add some herbs / spices etc..,
Hope you enjoy this...
Check out all my baking buddies for the lovely bakes you would enjoy....

Eggless Passion Fruit Cookies

noreply@blogger.com (Jayasri Ravi) — Wed, 26 Dec 2012 23:30:00 +0000

Hi Everybody, Hope you all had a wonderful Christmas, I am a bit late, but nevertheless, Merry Christmas to all my dear readers, friends and family.
I have been very busy from past three days with friends and family around, it's been a busy Christmas than I usually I do, Every year during Christmas I used to be in my sister's home, with lots of fun and baking and cooking, but this time I had the family around in my place, so I had no time to sit in front of the computer and write any posts, and felt very bad because I couldn't wish anybody either. Anyways, better late than never...
Here's ''Wishing You All A Very Happy Merry Christmas''.
I made these cookies as I had some Passion fruit at home..., will straight go on to my recipe...

EGGLESS PASSION FRUIT COOKIES

INGREDIENTS:
150 gms All Purpose Flour
25 gms Oats
3 Passion Fruit Pulp
1/4 tsp Baking Soda
150 grms Sugar
75 grms Butter
1 tbsp whipping cream

METHOD:
In a large bowl take all the dry Ingredients the flours and Baking soda and mix well together. To this rub in the butter and Sugar then add the pulp of the three Passion Fruit.
Mix well add whipping cream and bring it into a dough, Place this dough in the fridge for half an hour.
Make little round balls and bake in a preheated oven 170 degrees/ Gas mark 3 for 20 minutes.
They turn out to be in Golden colour. Remove them on to a wiring rack.
When cooled they were soft and chewy.

NOTES:
The cookies were soft and chewy, and tasted very well, My kids were saying that they tasted like Mysore Pak, this is a Indian sweet very famous in south of India. I was quite happy with the result.., do try it out and tell me if you liked it.
Funnily I made some Indention thinking they might show up and my cookies will have a beautiful design on it,
but they spread out and did not show any design at all, but that didn't really matter but tasted delicious.
I used Whipping cream, you can use Yogurt / water or any other thing for binding..., you can even substitute and one Egg.

These cookies go to Champa's Bake-a-thon event baking with me are Priya, Sumana , Preethi, Srivalli and Veena.

will visit you all soon, as the I think I will be able to relax this weekend...
c u all soon with an other post...
Enjoy.... and take care....

Roasted Pumpkin & Caramelized Pecan Bread

noreply@blogger.com (Jayasri Ravi) — Mon, 24 Dec 2012 23:30:00 +0000

Hi everybody, hope you are enjoying your Christmas Holidays. Tomorrow is Christmas Day much awaiting for everybody..., Here is a quick post for Champa's Bake-a-thon, having a very busy day yesterdays and Day before, My body is just aching to get to the bed.
Let me get to this post quickly. I had a large pumpkin a few days ( kind of months I could say....), back, I had few portion of it left over.
I started of with doing something and ended up doing an other thing, I peeled and chopped the pumpkin to pieces that was when I changed my mind and ended up making this bread.

ROASTED PUMPKIN AND CARAMELIZED PECAN BREAD

INGREDIENTS:
1 cup Roasted Pumpkin
1/2 Banana
350 gms Strong white flour
1/4 tsp salt
25 gms Unsalted butter softened
60 grms Brown sugar
1/2 tsp Cinnamon powder
1/4 tsp Grated ( powdered ) Nutmeg
50 - 70 grms Pecans
150 -200 ml water ( Use it as needed)

METHOD:
Chop and peel the skin of the pumpkin, In a pan just with a 2 to 3 tsp of oil Roast the chopped pumpkins until they are well cooked and allow it cool.
Meanwhile take yeast add a bit of warm water, confirming that the yeast is active with the bubbles forming.
Meanwhile grind pumpkin, Banana and sugar into a find paste,
Add this grinded mixture into the yeast bowl, mix well then add the flour, start adding water until you form a stiff dough.
Knead this dough for at least 10 minutes, until the gluten has completely started to react.
oil the surface of the dough put it in a bowl and leave to ferment it until it is double in size.
Menawhile in a pan take 2 tbsp of water and around 1/4 cup of sugar when it starts caramalizing add the pecan and leave it until cools down.
Preheat the oven to Gas mark 5 / 180 degrees C.
Now punch the dough shape it into a loaf tin , and leave it for second rise.
once it rises now top the risen bread with caramalized pecan and then brush it wth milk.
Put it in the middle rack and bake it until the skewer comes out clean aound 50 minutes.
Once the Bread is done, remove it on to a cooling rack, within 5 mintues remove the bread out of the loaf tin and leave it upside down so that the bottom becomes soggy.
slice it up and enjoy the bread with jam.
Check out Champa's, Priya, Preethi, Srivalli, Sumana and veena who are baking with me...

Double Chocolate & Cinnamon Bread

noreply@blogger.com (Jayasri Ravi) — Fri, 21 Dec 2012 23:40:00 +0000

This is one fantastic Bread which my kids just loved, well you can't blame them right ?, who doesn't like chocolate that too in doubles Yup!! milk chocolate in Swirls is everything they want.
My kids enjoyed these breads with spreading some more sweetness to it by applying Jam, My second daughter was very happy that her mum wouldn't grumble if she is not eating herbs in her sandwich, as she herself has a baked this.
This bread didn't even last for 3 days, they even had it for breakfast.., when asked they did not have time to eat cornflakes so they decided to munch on these qucikies... :))

Coming to the recipe here..

DOUBLE CHOCOLATE AND CINNAMON BREAD
minimally adapted from Gino D' Campo recipes

INGREDIENTS:
170 grms strong white flour
170 grms Whole meal flour
230 ml with warm water**
15 grms fresh yeast
40 grms Cocoa powder
1 tsp Cinnamon powder
1/2 tsp salt
50 grms Brown sugar
25 grms Butter
80 grms good quality Milk Chocolate

METHOD:
Melt the Fresh yeast into the water, in 1/4 cup water until it is completely dissolved and sprinkle a tsp of sugar on to it and leave it aside for few minutes it starts bubbling up.
Take a loaf pan brush butter and oil on to the loaf tin.
Meanwhile Sift both the flours, Cocoa powder, Cinnamon powder, salt and sugar mix them well until well combined.
work in the butter into the flour until well combined.
Make a well in the center pour the yeast solution and water ( add water accordingly ) and make it into a dough.
Knead the dough until smooth and elastic at least for 10 minutes, oil the bowl and place the dough in the bowl and cover with clingfilm, Leave it to rise in a warm place until they double in size.
Preheat the oven to Gas mark 7 / 220 degree Centigrade
Once the dough is doubled in size, punch the dough down and shape it into square dusting flour on the surface.

Chop milk chocolate into small pieces and spread it around the square leaving the sides, now roll it from the longer side and cover both the ends by pulling the dough together.
Then cover the long end nicely and place this seam side down on to the prepared loaf tin and leave it in a warm place by covering it with a cling film until it rises again.
Once it rises, brush it with milk and bake it in the preheated oven for 10 minutes, after 10 minutes lower the temperature to 180 degrees / Gas mark 5 and bake for a further 35 minutes.
Once well baked remove it from the oven and brush it with melted butter and leave it to to cool down for 7 to 8 minutes on a wire rack to cool.
Remove it from the loaf other wise underneath of the bread becomes soggy at the bottom because of the heat from the loaf tin, allow it cool removing from the tin completely.
Then slice up the loaf for breakfast, Lunch box or for snacking or for after Tea.

MY VERDICT: The bread was tasty only thing I found was the swirls very distinct when it came out from baking which you can see.

Sending this to Bake-a-thon series of Champa, do not forget her blog and my dear friends as well, Priya, Preethi, Srivalli and Sumana.

Vegetable pies with Coconut and Cashew

noreply@blogger.com (Jayasri Ravi) — Thu, 20 Dec 2012 23:49:00 +0000

Everyday, I think what shall I make when my kids come home from college, but from today I will have a rest for few days from these haunting thoughts.., They start their Christmas holidays from today, no more bread baking for few days, can make other kind of breads now :)), But, when I started writing I was thinking of only kids going to school, suddenly I realized oh! my they will be home all the time, so more cooking as they will be home all the time and I have to keep feeding them...,
These are one of those things they like the most, I keep changing the Ingredients and try out new fillings in the pies. This is one of my kids favourite, It's very simple and easy to make..
This creamy curry with lots of vegetable goodness makes the pies more delicious and delectable to the eyes and of course the palate too..,
Eyes, Nose and the Tongue become active when you see, smell and taste the richness of the food you eat. Coconuts and Cashews are one of those Ingredients which make your gravy not only tasty but makes it thick too.. and incredibly tasty...

VEGETABLE PIES WITH COCONUT AND CASHEW

INGREDIENTS:
FOR THE VEGETABLE SAUCE
2 to 2 and 1/2 Cups of Assorted Vegetables ( I have used Cauliflower, Broccoli, Peas, Carrot, French Beans )
2 Green Chilli **
1/2'' Ginger
1/4 cup or 2 fist full of Fresh Grated coconut
8 to 10 or fist ful of Cashews
1/4 cup Milk
1+ 1 tsp Jeera / Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp Turmeric
1/4 tsp Pepper corns (optional )**
3 tsp Oil

1 Block Ready made Short Crust pastry (You can even make it at home which I will post soon on how to make it, you can even use puff pastry )

METHOD:
Thaw the Pastry by keeping it out of the freezer before starting the gravy as directed by the suggestion on the cover.
Soak Cashews in warm milk till you get all the vegetables cut and get them ready. Wash all the veggies and then Chop Beans, Carrots in chunks and Cauliflower and Broccoli in florets,
In a Kadai / Pan heat oil to this add 1 tsp of Jeera / Cumin seeds then add all the vegetables mix them well and cook them in a low flame with 1/4 cup of water and closed lid.

Meanwhile in a dry pan lightly roast cumin, pepper and coriander seeds, In a blender or mixer grind roasted cumin, Pepper, coriander, coconut, Ginger, Chillies, turmeric and soaked cashews into a fine paste with the help of soaked milk and some water.
Once the vegetables get cooked 3/4th add required amount of salt and the ground paste and mix thoroughly, taste and adjust the salt.
Let the gravy be in a semi solid consistency. That is not too thick nor too thin. Allow this to cool.
Preheat oven to Gas Mark 5 / 180 degrees
Take your thawed short crust pastry, dust some flour on to the surface, cut the block into 4 equal pieces, flatten each one of them into a slightly round shape, Now using Pie Cups, I have used the foil ones as you can see in the picture fold in the pastry base to line the foils.
Fill the pie cups with cooled down vegetable sauce equally then top them or cover them over with hanging pastry cases completely.
Then make some cuts here and there and bake these cups until well browned.
Remove it from the oven and keep them on the wiring rack for it cool a little bit then serve.
Serve the Pastry cups in wholesome on individual plates with any sides you like. Just remember they will be quite hot inside and be careful when eating.
The vegetable pies have Indian taste and a great look as well...

** You can either use green chillies or Peppercorns, I have used both, you can increase the quantity of coconut if you wish to make it more rich.
Optional : If you want you can use Eggs in this, I would say after the curry is done and cooled down a bit you can break two eggs mix it with the sauce, adjust salt and pepper mix well with the curry then fill up the cups and Proceed as indicated earlier.

Sending these wonderful and yummy pies to Champa's Bake-a-thon event, which had to be posted Yesterday, my apologies for being late.., for reasons happened unexpectedly. Check out my blogger friends Preethi, srivalli, Priya and sumana for their wonderful virtual treats...
And don't forget to tune in tomorrow to what I am going to post for my Bake-a-thon series...
Enjoy make them and tell me of how you like it...

Orange Semolina Cake - Keik Portokali - Revani (reh-vah-NEE) - Eggless

noreply@blogger.com (Jayasri Ravi) — Mon, 17 Dec 2012 22:57:00 +0000

Hi everybody, Oranges and me have a great connection I think you might have noticed I have loads of Orange recipes in my blog, Oranges as we all know is good source of vitamin C, and I think this time of the year we definitely need it, Consuming Vitamin C rich food keep the cold away.., This also helps in the absorbtion of Iron when you are eating Iron rich food as well, keeps the Haemoglobin content well.
Coming back to this cake, This is suppose to be a Greek Cake which I got from a cakes and bakes Magazine, People in Greek bake this often and they love and enjoy it. I searched few websites for this cake but ended up making from this magazine, as I liked the Idea of it. Hope you like the Idea and enjoy it too.. as my family and friends did...
My Children loved it, they said it was sweet and moist, I made few changes adapting it to my way of baking, I have used silken Tofu in my bakes, but not to this quantity, I tried and was quite satisfied, This particular cake was more interesting to me as I had fruit in it and later on I decided to use cocoa powder in it so I could send it to Kalyani's Monthy mingle Chocolate and fruits, which I am posting it a bit late. Check my notes for the changes I have made in this cake.
This cake stays moist for at least 5 days, no need to refrigerate it either (well I am talking about this climate)

KEIK PORTOKALI - ORANGE SEMOLINA CAKE - EGGLESS
Minimally adapted from Cake & Bake Magazine

INGREDIENTS:
FOR THE CAKE
2 Medium Organic Oranges well Scrubbed
1/2 cup Olive oil
1and 1/2 Cup soft brown sugar
200 grms fine Semolina
1 Cup + 3 tbsp Mori Nu Silken Tofu ( around 300 gms )
50 grms Almond meal ( Powder )
1/4 tsp salt
1 tsp Baking Soda
1/2 tsp Baking powder
2 tbsp milk

FOR THE GLAZE:
1/2 tbsp Butter
1/2 cup Icing sugar (confectioner's sugar)
1 tbsp of Milk
1 tsp of Orange Blossom water
1 tsp of Orange juice

METHOD:
In a very hot water add two oranges in intervals of 5 minutes for 4 to 5 times keep changing the water that is after every 5 minutes throw away the water, use fresh hot water again and do the same way at least 4 times, this will remove the sourness of the orange skin. (even though not completely )
In a thick bowl boil the whole oranges in plenty of water until softened, almost about 1 hour in a low flame, with a closed lid which had a little hole in it. keep checking that they are well covered and keep adding hot water as needed.
Once it is cooked take out the Oranges, once they are cool, Quarter the oranges to ensure that there are no pips and seeds, Puree the oranges skin and all in a blender or food processor until you have a smooth orange puree.
Grease a Bundt pan and coat it with flour and set aside.
Preheat the oven to Gas Mark 4 / 180 degree**.
Take all the dry Ingredients and sift them well together except cocoa powder and keep it ready.
Meanwhile Blend Tofu** in a blender or Mixer until smooth with 2 tbsp of milk (see notes)
In a large bowl, pour this Orange puree into it, to this add oil, sugar and well blended Tofu puree also into it.
blend them all well together.

To this Blended Liquid mixture add the dry Ingredients until well incorporated.
Divide this mixture equally into two bowls to one of this bowl blend cocoa powder to this set aside.
Take your Bundt pan pour one spoonful of the white (not exactly) batter next the cocoa next to it then the white batter and next the cocoa batter on the next step alternate each batter on top of it as the batter is not very stiff but bit liquidy it spreads.
Once all the batter is used up.
Place it on the middle rack and bake it in the oven for 40-45 minutes**.
Once done remove it from the oven and place it on a cooling rack, after 10 minutes, remove it from the tin and allow it to cool.
Then I made the Glazing and poured it on to the top of the cake and leave it cool down.
Slice and enjoy the cake...

NOTES:
Blend Tofu in a blender or a mixer without any lumps, then add 2 tbsp of milk blend again so it is smooth and silky.
I always bake my cakes and other baked products in Gas Mark 3 as my oven has very high temperature, even though I have given the universal cake baking temperature.
You bake with your oven temperature and also check the timings as well.

ORIGINAL RECIPE IF YOU WANT TO TRY OUT:
Original Recipe calls for 5 eggs, 185 ml Olive oil, 140 gms caster sugar, 250 grms fine semolina, 80 grms almonds chopped and few chopped almonds for decoration.
This recipe also uses syrup to pour on to the cake after it is baked. for this syrup 125 grms caster sugar, juice of 1/4 lemon and 1 tsp orange blossom water

This recipe goes to my Bake-a-thon event by Champa and check out Priya, Suman, srivalli and Preethi

Sending this also to Kalyani's Magic Mingle - Chocolate and fruits

Eggless Chocolate - Brazil nut Cake

noreply@blogger.com (Jayasri Ravi) — Sun, 16 Dec 2012 23:00:00 +0000

Hi everybody, Looking through the window truly gloomed, weather wet and the sky making you feel to tuck yourself under the duvet and do nothing. But, Go out into the streets and the shopping complexes you will feel the festive spirit every where, makes you feel happy and doesn't depress you any more. That is Christmas, looking around you even though I don't have Christmas I enjoy it so much.
Buying gifts, writing cards to friends is such an enjoying thing, My kids especially my second one enjoys it so much, she has bought gifts for her friends and packed with such care., I really enjoy seeing her excitement. This post had to be up yesterday, suddenly things happened so had to post pone it for today. Swathi of Zesty South Indian Kitchen asked us to Bake one of the three different cakes two suggested by Suja of Kitchen Corner try it and the other one by Archana of Tangy minds.
I chose this Chocolate Brazil nut cake immediately after I got to read the doc sent by swathi, do you know why, because for one I love nuts and Brazil nuts too..., kids love chocolate.., what else can you ask for...
Long back, when I came here my Husband used to get me so many things which I wouldn't have seen tasted or seen in India. One of them was these Brazil nuts, I did not like them at all when he bought, after few months one day when I was sitting with my friend she was having some nuts to eat and and offered me few of them I started eating one of it, and it tasted really nice, that was when I asked which nut was this and she said it was Brazil nuts, I was surprised that it tasted so nice and then my thoughts went to my H and felt sad that I had not even bothered to taste it but said I didn't like it :( .
These Brazil nuts have very buttery taste and delicious to eat, I started eating them often and one day I read that they are high in calories but cholesterol free.., any-ways I thought whatever I am eating I will eat it in limited quantities. Sometimes you won't realize this when you like something very much right ?.
Ok, let's get back to this recipe..,
This cake recipe was from Faye Levy , Chocolate Sensations, HP Books Inc, USA, 1986, p 22-23. for the original recipe. as I tweaked it a bit for making it eggless.
I Changed the quantity of the flour as this basic recipe calls for 6 eggs, replacing 6 eggs is not easy, the volume of the cake and sponginess of the cake is because of the eggs, the quantity of the flour used in the recipe is just 1/4 cup with lots of butter, If I am to keep the quantity of butter I need to change the quantity of flour by increasing it to get the cake consistency. so I made some changes I increased the flour, lessened the butter because Brazil nuts have their own oil content in it. Let me stop this here and tell you how I made this cake....

EGGLESS CHOCOLATE - BRAZIL NUT CAKE

Do not look at my photos nor my frosting :).., still trying out sort out my photo problems..

Eggless Chocolate Brazil Nut Cake

INGREDIENTS:
FOR THE CAKE
1 & 1/2 Cup (7 oz / 198 grms ) Brazil nuts
6 oz (170 grms ) Semi Sweet Chocolate Chopped ( I used Hershey's Chocolate)
1 Cup soft Brown Sugar
1 & 1/4 cup All Purpose Flour
2 tsp Baking powder
1 tsp Baking soda
100 grms Butter
233 grms Apple ( peeled skin & seeds discarded)
1 tbsp Apple cider vinegar
1/4 tsp cream of Tartar

or substitute Apple sauce instead of apples and vinegar

CHOCOLATE HONEY FROSTING
1/2 cup Whipping Cream
6 oz Semi Sweet Chocolate very finely chopped
6 tbsp unsalted butter
3 tbsp Honey
1/4 cup Brazil nuts chopped to Garnish ( I omitted)
I used few cherries for Garnishing

METHOD
Line a 9'' cake tin with parchment paper, and butter the sides and flour them and set aside until needed.
Toast Brazil Nuts in oven for 10 minutes and rub against each other to remove skin as much as possible.
Using 2 tbsp of sugar grind Brazil nuts to powder in intervals, if you continuously grind it, the oil in it makes it very greasy.
Now to this powdered nuts add All purpose flour mix them well together and with the help of a sieve, running your hands or spoon in it get a good perfect powder and keep aside the larger nuts which doesn't go through the filter.
Preheat the oven to Gas Mark 4 / 180 degrees...
To this powder add Baking powder, Baking soda & cream of tartar and set aside.
Meanwhile peel the skin and core of 3 Apples chop them into fine pieces, grind them into a smooth batter with 1/4 cup of milk and set aside. Do not keep it for too long as it turns dark in colour.
In a double boiler melt chocolate, in a simmering bowl of hot water, to this add butter and mix well until you get a smooth consistency and to this batter, add the apple smoothie to it and cook for few minutes. ( 2 to 3 minutes) , switch off the stove, allow it to cool, to this add apple cider vinegar.
In a large bowl take the dry Ingredients and Sugar, mix well together, make a well add the liquid batter and fold it in until well incorporated.
Pour this batter into the prepared tin and bake until well done, a skewer inserted should come out clean
I baked this cake in Gas Mark 3 as my oven temperature becomes too hot at Gas Mark 4 so check out your oven for suitable baking temperatures. I baked my cake for 50 minutes.
REMEMBER : Check out temperature and timing to bake your cake according to your oven, as ovens vary..
Take it out of the oven on to a cooling rack after 10 minutes remove it from the tin
WL
FOR FROSTING:
In a bowl bring cream to boil, remove it from the stove and immediately add the chocolate pieces let it melt and until smooth, to this add butter, Honey and beat it until it forms peaks. Apply this frosting to the completely cooled down cake.
I did not garnish it with Brazil nuts but just topped it with cherries..,

You will have to wait for the tasting sensation..., I am waiting for my kids to tell me how it tasted..., tune in tomorrow check out this space for an other piece of information., I thought it tasted too much of nuts, when I pulled out a little piece from it.., will eat a bigger piece and tell you how it tasted.... ok... until then c you soon with an other recipe tomorrow...
take care....

I am sending this Kalyani's event Monthly Mingle Chocolate and fruits..

Filone All 'Arrabbiata (Spicy Loaf with Chilli and Cayenne Pepper)

noreply@blogger.com (Jayasri Ravi) — Fri, 14 Dec 2012 23:59:00 +0000

This will be a quick post, and is being late, This is one of the few breads I have baked for my kids lunch box, this was very tasty with lot of cheese and some salad vegetables makes it more interesting.
Spicy and hot, that's what this bread is all about.
This you should make it as a crusty loaf and serve it with a simple soup, tastes really delicious.
This Loaf I baked from a book by Gino D 'Acampo, makes one loaf and really delicious.

FILONE ALL' ARRABBIATA (SPICY LOAF WITH CHILLI AND CAYENNE PEPPER)

INGREDIENTS:
Makes 1 Loaf

125 grms Strong whole meal flour
100 grms Strong White flour
1 tsp salt
1 tsp Sugar
7 grm (2 and 1/2 tsp) fast action dried yeast
210-225ml water warm
2 tbsp of extra virgin olive oil
1 tsp cayenne pepper
1/2 tbsp of Chilli flakes)

METHOD
In a large bowl mix all the ingredients, make a whole in the centre, add yeast, sugar and water and let it rest for few minutes, once it starts bubbling add the required amount of water and knead it to a soft dough.
Lightly flour a surface, transfer the dough on to the floured surface and start kneading at least for 10 minutes, stretch and pull this kneading will help the gluten to start working.
Once done oil a bowl and the dough cover it with a cling film and allow it to rise.
Preheat the oven to 190 degrees / gas mark 6
Once it is doubled up in size punch it down shape it into a loaf, place this dough on to a well oiled loaf pan and rest the loaf in the loaf pan and allow for a second rise covering it with a cling film
You will notice that it would have doubled in size now brush the surface with milk and bake in the preheated oven for around 30 - 35 minutes depending upon the temperature of your oven.
Once when it comes out beautifully, transfer this onto a wiring rack , after 5 to 10 minutes remove the loaf from the tin and allow it rest, otherwise it becomes soggy on the bottom as the bread will be still cooking after you take out of the oven.
cut them into slices so my kids can enjoy lunch with a new taste of bread.
Bear with my photos as my computer is having a bit of a problem

sending this to champa's Bake-a-thon event.. check out my blogger friends for their recipes...

Stromboli

noreply@blogger.com (Jayasri Ravi) — Wed, 12 Dec 2012 23:47:00 +0000

Do you love pizza, you mean to say who doesn't, especially kids.., I do make my own pizza base always, My kids like it too.., as each of them like their own toppings, I always make the base and leave the topping and baking to them, they so much enjoy all the three with their Dad decide what they need on their pizza base. They also decide on how much cheese each one decides too.., I am not a big fan of cheese I love to cheese only with pizza and my other one is cauliflower cheese.

Stromboli is basically a flat bread or you can use pizza dough flatten it into a square shape and top them with your choice of pizza toppings and of course lots of cheese :)). Roll it into log like shape and bake it. slice them and enjoy..., This I could call a picnic bread, slice them serve it with some green salad and some delicious dressing.

I made this when my kids came back from school, they just loved it....

STROMBOLI

FOR THE PIZZA BASE BREAD:

200 grms Strong white Bread flour

200 grms Whole meal Bread flour

2 tsp dried yeast ( 7 grms Yeast)

1 tsp Sugar

1 tbsp Olive Oil

1 tsp Salt

240 ml warm Water

FOR THE PIZZA SAUCE:

5 to 6 Sun dried Tomatoes

3 Tomatoes Medium size or 340 grms of chopped tinned tomatoes

4 tbsp Tomato Puree

1 tbsp Italian Herbs

1/2 tbsp Ginger

3 - Garlic cloves

1 Onion

3 tbsp of Olive oil

1 tbsp of Sugar

1 tsp Salt

1/2 tbsp Pepper powder

few leaves of fresh Basil

** Use spices according to your taste. When it is cooking taste and adjust the seasoning to your liking.

METHOD:

FOR MAKING PIZZA BASE

In a large bowl take yeast with 2 to 3 tbsp of warm water and sugar and leave it for few minutes, you can see the bubble forming up that means your yeast is active, to this add all the other Ingredients for the dough, mix it with warm water. until a dough is formed.

Remove this dough on to a floured surface and knead for 10 minutes by hand or in a mixer with dough hook attached.

Transfer it into a oiled bowl, cover it with a cling film and prove it until it is double in size.

When it is proving let us make our pizza sauce.

FOR MAKING PIZZA SAUCE:

First of all grind Ginger, Garlic, chopped sundried tomatoes and onion into a fine paste.

In a Kadai / Pan heat Olive oil, to this add the ground paste and saute until it gives out oil, then add chopped tomatoes, tomatoes puree , sugar, salt and pepper powder. Mash them all well with a masher

Once the sauce starts boiling add Italian herbs and chopped or torn fresh Basil.

Taste and adjust your seasonings cook until well done and all the raw smell disappears. remove it onto a bowl and keep aside until you need it.

Make the sauce a bit thicker than usual more like a paste.

Preheat oven to 190 degree / 170 degree fan / Gas mark 5

TO MAKE STROMBOLI

Punch t,he risen dough, flatten it into a square shape on a lightly floured surface. spread the pizza sauce leaving all around the square, now top it with onions, Kalamatta onions, green peppers any other vegetable you prefer to use, grate some Mozzarella and some parmesan cheese.

Now Roll the dough from the longer side like a swiss roll, glaze the top of the stromboli with milk wash

Bake this in the preheated oven for around 30 minutes, until the crust is golden brown.

Once done remove it onto a wiring rack, once it is cool slice them into pieces serve it with tomato ketchup or with some salad leaves.

This stromboli goes to Champa's Bake-a-thon event. check out Priya, srivalli, preethi, veena and sumana for their baking spree recipes.., Oh! don't forget to visit Champa she always brings out something special in her kitchen....

Enjoy all the lovely bakes from our ladies.....