Coming to the recipe, a rich smooth tangy tomato gravy with new combination of masala ingredients wavering from my usual method of making gravy gave this dish the right tick, twist, and twirl that was absolutely needed to awaken the taste buds of my family. True to its title this dish is quite rich and even though I would be happy to make this recipe every once in a while they also will be on the recipe list for special occasions. While I plot my next move towards getting the extra refrigerator or freezer why don’t you check the recipe out and lemme know what you think?

Step-by-Step Pictorial:

In a pan heat 2 tsp of oil, add fennel seeds and dry red chillies. Saute till they turn slightly brown about 30 secs. Add chopped onions and garlic cloves and fry till the onions turn golden brown.
Add cashews and ginger and saute for a minute. Add tomatoes and saute till they turn into a pulp and oil separates from the ingredients. Switch off the flame and set it aside to cool completely. Once cool, grind the ingredients to a smooth paste. Sprinkle few tablespoons of water if needed.

Heat a tablespoon of butter in the same pan and add sliced mushrooms and peas. Sautee till the mushrooms wilt and turn golden brown. Now add the ground paste. and simmer till oil separates about 3 to 4 minutes. Add salt, red chilli powder, garam masala, and mix well. Simmer further for 2 minutes and if the gravy turns very thick add little water. Add kasuri methi and half & half/ cream and mix. Simmer for another minute and switch off flame. Garnish with coriander leaves and serve hot with roti or rice. Enjoy!

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The cookies taste quite unique too and you’ll be pleasantly surprised by the sudden burst of lemon zest with crunchy sugar crust on the outside and soft pillowy inside making it by far the best cookies in terms of texture and taste that’s one of a kind. I had to mentally and physically spat my hand every now and then after they were popped out of the oven as the wonderful aroma of these freshly baked cookies were unbelievably resisting for me to stray away. I had to rush myself in clicking some decent pictures not to mention their cute appeal.

Recipe adapted from (Adapted from A Baker’s Tour by Nick Malgieri)

Step-by-Step Pictorial:

Add yeast to a bowl of warm water. Dissolve and keep aside for it to proof. In a food processor, pulse flour and salt until mixed. Add butter and pulse until well mixed and the flour-butter mixture is powdery.
Add yeast-water mixture and pulse until everything comes together and the dough resembles that of a ball. Do not over process or knead. In a well-oiled bowl, place the dough turn it once to coat oil on all sides. Cover the bowl with a clean kitchen towel and let the dough rise for about an hour.The dough doesn’t double but after the hour it will be puffy and when pinched the inside will look like a honeycomb. Press down the excess gas and deflate it. Cling wrap the dough and refrigerate it for at least an hour or up to 24 hours. Preheat oven to 325F. Remove the cookies from the refrigerator when ready and lightly roll the dough into 6″ square. If the dough is sticky, scatter a little sugar on it. Using a sharp knife or pizza wheel cut the dough into four equal strips vertically and cutting them further into 6 horizontally making a total of 24 equal pieces. The measurements need not be perfect, the goal is to get equal pieces of dough to get a fairly equal size and shaped cookies.

Roll each piece into a pencil thick rope about 5″ long. Gently roll each rope on sugar and fold the rope one on top of another forming a loop. Place the Torcettini on a parchment paper lined cookie sheet leaving about 1 1/2″ of space between each of them. Let the cookies sit for about 20 minutes to puff about a bit. Bake them on the preheated oven for about 25 minutes or until they are golden brown. Cool cookies completely on wire rack and store them in airtight container though I doubt they need much of storing as they seem to disappear like smoke almost immediately. This recipe makes about 24 and are best eaten the same day. Enjoy!!!

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Ragi aka Finger Millet is known for its high protein content and I remember my mom forcing me to gulp them down my throat as porridge. I don’t think I can force my kids to eat anything and I personally don’t like the porridge so in order to spare them from the torture I find these crepes/dosa seems to be a healthy alternative for my family to enjoy without any fuss.

Step-by-Step Pictorial:

Mix ragi flour, semolina (rava), all purpose flour, rice flour, buttermilk, water, salt, cumin seeds, green chillies, coriander leaves, curry leaves with enough water to make a watery batter. The batter should somewhat resemble that of thin buttermilk consistency. Cover and let the batter aside for about 30 minutes.

Heat griddle (non-stick works best) on high. When the griddle is sizzling hot, pour the batter from the edges and fill in the center. The method is that of a rava dosa and not the traditional dosa. Pour oil and let the dosa/crepe cook and get crisp on the edges about 3 to 4 minutes. Don’t flip, carefully using a flat ladle remove the crepe and serve hot with your choice of chutney. Enjoy!!!

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The soup as stated earlier is a clear soup with mushrooms, spinach, carrot for added crunch. Surprisingly I made a big batch and my son who can complain about anything and everything gave a thumbs up and that does say something that I still got in me to try something new. This recipe is quick, easy but doesn’t compromise on the taste. Serve with a side of bread, I served with cheese sticks and croutons. Enjoy!!!

Recipe adapted from Sparkpeople.com

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The cookie is chewy in texture and you’ll be in for a surprise with oozing caramel or chocolate. It’s fudge, brownie, chewy, caramel-y, and chocolate-y– I was sold and I doubt you’ll need any more reasons. Don’t give too much thought about messy hands, just lick away the gooey goodness mm…Mmm…good!

Step-by-Step Pictorial:

Melt chocolate chips and butter in microwave safe bowl for about a minute until smooth. Stir in between. The chocolate can be melted in a double boiler(a heat proof bowl over a pot of simmering water). In another bowl, beat eggs and sugar with paddle attachment until they start to thicken and have a pale color.

With the mixer on low, pour the melted chocolate on the egg mixture. Make sure you have the mixer running while adding the chocolate to prevent the eggs from cooking. Stir in vanilla extract.Sieve all purpose flour, baking powder, and salt. Add the flour mixture to the egg-chocolate mixture and mix until combined. With a spatula, fold the rolos and chocolate to the batter. Note: The dough is not a firm cookie dough, its more of a semi-solid consistency than a solid consistency. With a small scoop, place the cookie dough on prepared baking sheets with 2 to 3 inches apart. Bake in preheated oven for about 11 minutes. Caramel and chocolate tend to ooze out of the cookie while baking. Let the cookies cool for about 5 minutes on baking sheets and gently transfer them to cooling racks to cool completely. Enjoy!

This recipe is for the Groovy Gourmets group, an open group of like-minded people who love to cook, bake, try new recipes for the thrill of a challenge.

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As this bread dough tends to be quite sticky the use of food processor or stand mixer makes it quit easy on your hands. Other than the roux the process of making this bread is quite similar to any other bread. I have reserved unused roux in my freezer as I’m planning to make another batch with some fillings inside. I can’t get enough of this bread and I’m sure the feeling will be mutual once you try it.

Step-by-Step Pictorial:

In a small saucepan, whisk together the flour, water and milk until smooth and there are no lumps. Heat the saucepan on medium heat and cook until the roux starts to thicken. Keep stirring/ whisking constantly so no lumps form and the roux is smooth. If the roux starts to form lines while you stir then the roux/tangzhong is ready, remove from heat. The roux can be checked for readiness with the help of a thermometer too, once the temperature reaches 65C (150F) then the roux is ready. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. It will have the consistency of a soft and creamy crème patisserie. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the fridge for about a day. Discard the tangzhong after that.

I used a food processor to make this dough. They can also be made with hand but since the dough tends to be sticky they can be quite tiring on your hands. However tempting it may seem do not add more flour to make it less sticky either! Add flour, salt, sugar, powdered milk , and instant yeast in the processor bowl and pulse a couple of times to mix. In a separate bowl mix the milk, cream and Tangzhong till smooth and add to the processor bowl. Run the processor on low-speed until the dough comes together. Now add the butter and process till you have a smooth and elastic dough which is just short of sticky.Even though the dough will be sticky initially they will become smooth after kneading. If the dough is firm and not soft to touch add few tablespoons of milk to make it smooth. The dough after kneading should be smooth and elastic meaning they should easily stretch without breaking apart immediately. Even when you stretch the dough should curl up after breaking. Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. Cover with a towel, and let the dough rise for about 45 minutes or till almost double in volume.

To shape the dough, place the dough on a working surface. No flour is needed for this dough. This recipe makes one loaf of one loaf (9” by 5” tin), 2 small loaves (6” by 4” tins) or 1 small loaf (6” by 4”) and 6 small rolls (muffin tins). Depending on what you are making, divide your dough.I made 1(9×5) loaf, so to make them divide the dough in to 3 equal pieces. If you are making 2 small loaves, divide the dough into 6 small pieces. If you are making 1 small loaf and 6 small muffins, then divide the dough first into 2 equal pieces. Divide the first half into 3 equal pieces and the second half into 6 equal pieces. The shaping of the dough no matter how many loaves you make are the same. Roll each portion of the dough into a oval shape, about 1/8″ thick. From one end of the shorter side of the oval, fold to the middle of the oval. Fold the other shorter edge to the middle like a letter fold.

Now roll this folded dough so the unfolded sides are stretched into a rectangle. Now roll this rectangle from one short side towards the other short side. Seal the edges by lightly pressing them together. Repeat the same rolling procedure with the remaining pieces. Place the rolled dough pieces with sealed edges facing down on a well-greased loaf tin. Cover with a kitchen towel and let it rise for the second time about 45 minutes.

Carefully brush the tops with milk or cream and bake them at 325F for about 20 to 30 minutes (if you tap them they’ll sound hollow) and the top will be golden brown. Remove from oven and let it cool for about 5 minutes in the tin before cooling completely on wire rack. Serve or store in bread bin. Enjoy!!!

Recipe from (Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’s Cravings)

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When I had to choose a recipe from my friend Kavi @ foodomania for the avant garde cookies I had to choose this paneer dish for not just their link to royalty but my kids who are my prince and princess respectively love paneer and I decided to draw a truce in my dinner table for wanting a peaceful dinner. Kavi has a wonderful collection of many dishes and the task of choosing one dish from the ocean was quite a task but her organized menus made it easier. Her step by step pictorial is a breeze to follow and can make even a novice in the kitchen cook dishes with ease. The recipe as mentioned earlier is quite rich with stuffed shallow fried paneer triangles with creamy tangy tomato-cashew sauce, now hold your thought of “oohs and aah’s” and hop on to your kitchen and let’s get the dish cooking.

Step-by-Step Pictorial:

Divide the paneer block into 2 parts. One part about 3/4th (about 300 grams) and other about 1/4th (about 100 grams). Crumble the smaller part (100 grams). In a small bowl, mix crumbled paneer, raisins, chopped almonds, salt, turmeric powder, red chilli powder, and finely chopped cilantro(coriander leaves). Slice paneer into 1 inch thick squares. Slice diagonally to make triangles. Make a slit 3/4th of the longest length of the triangle.

Carefully stuff the prepared stuffing inside the paneer. Make a semi thick paste of corn flour, all-purpose flour, salt and red chilli powder. Coat the stuffed paneer over the batter on all sides.

Shallow fry the paneer few at a time until it turns golden brown. Carefully flip to brown the other side. Drain excess oil on paper towel. Set fried paneer pieces aside until ready to be served.

For the gravy, add a tablespoon of oil to a wide saucepan, add cinnamon stick, cloves, cardamom pods, bay leaf, ginger-garlic paste, chopped onions. Fry till onions turn golden brown. Let it cool and grind the onion mixture to a fine paste. Heat the saucepan again, add another tablespoon of oil then add the ground onion paste. Fry till the onion paste turns dry with all the moisture evaporated.

Grind tomatoes along with soaked cashews, turmeric powder, red chilli powder , and salt into a fine paste. Add this tomato paste to the pan and mix well. Fry till the raw smell of the tomatoes are gone about 5 to 7 mins. Now add crushed kasuri methi (dry fenugreek leaves), milk/cream and combine well. Add about 3/4 cup of water and let it boil for a min. When read to serve add the fried paneer pieces to the gravy. Serve hot with rotis or pulao. Enjoy!!!

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Though this dip is suitable for any Weather they especially are quite soothing for Summer. We haven’t started spring yet but where I live the past couple of days the weather is quite warm around 75 F and my excitement and longing for upcoming warm weather have hitched a new level. I had to quench my excitement and had to make something that reminded me of Summer and this cucumber yogurt dip did it. The soothing cucumber and the creamy yogurt along with slight tart taste from vinegar with the balance of olive oil makes this recipe a wonderful side for any dish like pita, flat bread or just as is. I used them to top the mini burger buns with left over dabeli masala and the wonderful balance of many different flavors in each bite were dancing and swirling in perfect rhythm that I felt I was transferred just out of the world.

Recipe from Greek.food.com

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The almonds give a unique crunch to this otherwise soft potato spread. Also the lemon juice gives the required tartness to this spread making your taste buds tickle with fresh flavors. I happen to stumble upon the recipe for this spread from a book called “Artisan Pizza and Flatbread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois and I’m so glad I did. I scaled the recipe to make just one cup but they can easily be multiplied to cater to larger gatherings. The spread can be served with pita bread or other flatbread. Enjoy!

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I would be lying if I say that this recipe is so easy to make with few steps. Rather they take three days to make and need loads of patience and butter. Those who faint at the sight of butter need to look elsewhere as there is no low-fat croissants recipe anywhere and if you happen to find then it must be something else all together. The definition of croissants is butter, labor of love and patience.

I need to confess that I was slightly intimidated that I won’t be able to make croissants, consider it as some kind of mental block as I thought patience is not my virtue. Hell! I didn’t have a clue what patience meant until I had my first baby, she gave me an insight of what patience meant. I seldom posses them but I try in levels I’m comfortable to live with, I’m no saint when it comes to that department. But being a part of the We Knead to Bake group we were asked to make croissants this month and when I didn’t want to be the one left out, I set out to try. I’m so happy with the results and surprised at the new levels I’ve reached with patience .

The recipe is quite forgiving as I was short of 1/2 tsp of yeast the ingredients required and I couldn’t find any difference with the way the croissants turned out. Now with my new-found confidence I’ll try with some fillings in the near future. Any ideas for fillings?

Recipe adapted from Finecooking.com

Step-by-Step Pictorial:

Mix all the ingredients for the dough either in a stand mixer or by hand. Use low-speed setting for 3 minutes until all the ingredients are well combined. Then use medium speed setting and mix for additional 3 minutes until the dough is smooth. (Do not make the dough into a tight ball). Grease a 10 inch pie plate or dinner plate and place the dough and flatten it, cover with plastic wrap so the dough doesn’t dry out. Let it refrigerate overnight. Cut out 2 pieces of parchment paper of 10 inches in square. Cut the cold butter into 1/2 inch thick slabs. Place the butter on one 10 inch parchment paper, cover with other 10 inch parchment paper and roll the butter on top of the parchment paper into 5 to 6 inch square. Pound the butter using the rolling-pin and flatten them to approximately 7 1/2 inch. Trim the edges of the butter to form a neat square. Let it chill in the refrigerator while you work on the dough.

Remove the dough from the refrigerator, unwrap the dough and place it on a lightly floured work surface. Roll the dough into 10 1/2 inch square. Place the chilled butter on the center of the dough forming a diamond shape in the center. Fold one flap of the dough towards the butter. Fold the opposite flap to close on the first flap. Repeat with other two opposite flaps of dough, closing the dough on the butter like an envelope. Lightly press the dough to seal the open ends of the dough tightly.
Lightly sprinkle flour on top and bottom of the dough and roll them to 8″x24″ rectangle.

Mark 3 marks 1/3rd along the length of the dough. Since the rectangle is 24″ in length, mark 8 ” interval along the length making 3 marks. From one end of the short side, fold along the first 1/3rd mark. Now fold the other short side and fold over the folded side like a 3-fold letter. Put the folded dough on a floured baking sheet, cover with a plastic wrap and freeze for 15 to 20 minutes. Repeat the rolling and folding in the direction of two open sides until the dough is 8″x24″ and making 3 one-third marks and making a 3-fold letter. Cover once again with plastic wrap and freeze for 15 to 20 minutes. Repeat the process for the 3rd time and when you are done wrapping the dough in a plastic wrap and tucking the plastic wrap underneath on all sides, DO NOT freeze but refrigerate overnight.

Unwrap the dough on a lightly floured work surface. Cut the dough in half along the longer side. Refrigerate one half while working with other half. Slowly roll the dough into a 8″x22″ rectangle. The dough will need time to wake up, gently press with your hand and even though it may be quite hard to roll them initially, the dough will give way and become easier to roll after few minutes. Also note the dough may start to shrink back, if this happens roll the dough into thirds and refrigerate for 10 minutes and start again. Half way through the rolling process, lift the dough gently from the center to prevent the dough from shrinking at a later point.
Trim the edges of the dough so that the length of the dough is about 20″ long. Mark at the top of the dough at 5″ intervals making a total of 3 marks along the length of the dough. Mark 2 1/2 inch mark from one end of the dough. With this mark as a guide make 5 inch marks along the bottom of the dough. There will be a total of 4 marks in the bottom. Using a sharp knife or a pizza cutter and with a ruler connect the first bottom mark to the top corner. Connect the next top mark to the same bottom mark making a triangle. Repeat the process and cut 7 triangles in all and two scraps of dough in the end.

With the base of the triangle closest to you, flatten the triangle to about 10″ in height from the tip to the base. Make a 1/2″ to 3/4″ notch from the center of the base towards the tip.

With one hand on each side of the notch, gently roll the triangle towards the tip, flare your hands outward so the notched legs become longer. Now bend the two ends/legs facing each other and press them lightly together to form a crescent shape. Repeat the shaping of the croissants with other triangles. Place the shaped croissants on a parchment paper lined baking sheet. Gently whisk one egg with 1 tsp of water to form an egg wash. Alternatively milk or cream can be used. Using a pastry brush, gently brush the egg wash on each of the croissants. Refrigerate the remaining egg wash or milk for later use. Place the croissants on a dry place for it to proof (I placed them in the oven with the light turned on). The croissants may need at least 1 1/2 to 2 hrs of time for proofing, sometimes it may take up to 3 hours depending on the weather and other conditions. The croissants are ready when they wiggle when you gently shake the baking sheet and you can see layers of dough from the side. Pre-heat oven to 220 C (425 F) on a regular oven or 200 C (440 F) in a convection oven. Brush the egg wash or milk/cream on each of the croissants lightly and bake them one tray at a time. Bake them for about 15 to 20 minutes. Half way through the baking process turn the tray around to ensure even baking. If the croissants seem to be browning quickly, lower the temperature by 10 c (25 F). Cool the croissants on wire rack. Serve warm. Enjoy!!!

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