Posts filed under ‘medium’

We Knead To Bake #44 : Surti Butter

Surti Butter or Batasa or Jeera butter biscuit are a popular tea time snack sold in most bakeries or Irani tea houses in India. These are small, crisp,dried bread buns (or savoury cookies) with a light texture. The rich cookies are a great accompaniment to Indian masala Chai or go well with soups.

Continue Reading November 3, 2016 at 2:18 am Leave a comment

Cheesy garlic Mayo stuffed Sweet Potato balls

Cheesy garlic Mayo stuffed Sweet Potato balls is a lip smacking, indulgent snack perfect for parties or as an after school snack for kids. Mayo is stuffed in a sweet potato covering to make this addictive snack. You can deep fry, bake of Air fry these balls. You can also use green bananas instead of sweet potatoes. Cheesy garlic Mayo from Del Monte forms the cheesy, tangy, garlicky, soft centre which complements the sweetness of the sweet potatoes. Del Monte cheesy garlic Mayo which is a delicious blend of mayo, cheese & garlic flavor can also be used to make…

Continue Reading November 2, 2016 at 2:47 am Leave a comment

Bake your own Bolillos to make Mexican Tortas!

Tortas make a great meal/snack for a small get-together with family or friends or a kiddie party. Make the different components and let everyone assemble their own sandwiches. This ,a pitcher full of Margarita or Mojito or Sangria (or any other drink) is my version of a homemade Happy Meal!

Continue Reading July 9, 2016 at 3:03 pm 4 comments

Forbidden treat-Kavuni Arisi Payasam (Black Rice pudding)

Kavuni Arisi Payasam or Black Rice Pudding is a specialty of the Chettinad region of Tamil Nadu. This gorgeous deep violet hued sweet, is a prominent preparation of most festive fares of the Chettiars.

Continue Reading May 29, 2016 at 9:33 am Leave a comment

Kickstarting the festivities with Scandinavian Rosettes and Timbales!

Airy, delicate, melt in your mouth- these deep fried Scandinavian Rosettes and Timbales are a delight to make and eat! Christmas is just around the corner and what better way to kickstart the festivities than these gorgeous, intricately designed cookies & pastry shells which are traditionally made during Christmas!

Rosettes 1

I have been hoarding these special Rosette and Timbale irons/moulds for many many years now. I found them in a hole-in-the –wall shop in Tulshibaugh, Pune (of all the places). I just bought them on a whim, not knowing what they were used for. They made it to my ‘To be used immediately’ list when I found them during one of my recent cleaning sprees.

For the basic pastry,most of the recipes online use the same proportion of Flour,egg and Milk more or less and the batter can be whisked together quickly. I added an extra tablespoon of sugar for the sweet lovers in my house (except me) and a pinch of baking powder (I may skip this next time).

Rosette cookies 1

Moulding and deep frying the cookies is a bit tricky and needs some  practice as well as patience, if you are a novice. The iron is heated at a high temperature in hot oil, then dipped in the batter so that the batter sticks to it and then re-immersed in the hot oil to create a crisp pastry layer around the iron which can then be taken off with the help of a fork. Just reading this might seem intimidating, but it was easier once I got a hang of it. The Timbales were trickier to take off the iron and to ensure they were fried evenly..

The fried cookies and pastry shells are dusted with Icing sugar to make them sweeter as well as to give them a festive look.

Rosette cookies 2

Achapam, the traditional cookies from Kerala are on my list next. They are very similar to the Rosettes but are made using Rice flour.

The Timbales were served filled with fresh fruits. You may also fill them with custard.

Indulge in this pretty deep fried goodness this festive season, here’s how I made them:

Scandinavian Rosettes and Timbales 

Servings: I made around 15 Rosettes and 10 assorted Timbales

Ingredients

1 Cup Flour

1 Cup Milk

2 eggs

2 tbsp sugar

¼ tsp baking powder (optional)

½ tsp Vanilla or Almond Extract

Large pinch salt

Any Flavorless oil for deep frying (I used Sunflower)

Icing sugar for dusting

Method

Heat oil in a pan deep enough to fry the cookies.

In a mixing bowl sift the flour. Add the milk, eggs, sugar, extract, salt and Baking powder. Whisk together till all the lumps disappear. (Do not over mix)

Carefully dip the iron in the hot oil for 2-3 minutes. Drain the oil and immediately immerse the iron in the batter just upto the top egde for a few seconds. (You will hear a sizzling sound if the iron is hot enough, once you dip it in the batter) If the batter is over the top, it will be difficult to remove the cookies.

Immerse the iron back in the oil and fry  on medium heat, till the cookies are light brown (evenly) in colour. Use a fork to gently push them out of the mould.

Use a slotted spoon to fishout, if the cookies fall off in the hot oil.

Drain them on a paper towel and dust with Icing sugar.

Note: Rosettes as well as the Timbales are best eaten within 1-2 days or being made. To store, keep them layered between sheets of waxed paper in an airtight container preferably in a cooler part of the house.

December 1, 2015 at 9:23 pm 3 comments

Garam Masala spiced Palak Paneer Timbale

A Timbale is a baked savory custard like dish usually made with meat, cheese, vegetables and eggs. Pasta or rice is sometimes added to the creamy mixture too. This elegant dish can be made almost with any vegetable.

There is a Light up your Diwali contest going on at The Urban spice. We have to create recipes with Spinach ,Egg , Brown Rice, Khoya or Oats as the core ingredient.

I thought of a Spinach Timable which has been on my mind for a while. Currently I am in a ‘fusion food’ creative mode and so the Spinach Timbale turned into a Garam Masala spiced Palak Paneer Timbale :).Two core ingredients Spinach and Eggs are incorporated in this recipe! So,this recipe has been created for The Urban Spice and KitchenAid India Diwali Contest.

Timbale

Instead of using any Pasta or Rice I preferred using Ragi/Nagli Rava. You can swap this with Semolina or any Millet if you like.

To add a little crunch and flavour, add some finely julienned Ginger as a garnish along with a garlic-Red Chilly flavoured  (Tadka) . A simple Kachumber kind of salad served on the side along with the soft creamy Timbale makes for a hearty meal, using day to day ingredients-The humble Palak Paneer Sabji  in gourmet avatar! It was super tasty as it is, but you can also serve this with a Tomato gravy if you like. These can be made ahead and baked just when you want to serve them.

Here’s the recipe for my Garam Masala Spiced Palak Paneer Timbale

Serves 2

Ingredients

For the Timbale

1 Tbsp Butter

1 onion, finely chopped

½ tsp garlic paste

½  tsp ginger paste

1 green chilly finely chopped

½-1 tsp Garam Masala

¼ Cup Ragi Rava, soaked in water for 5 minutes

½ Cup Spinach Puree

½ Cup grated or crumbled Paneer

1 egg

2 Tbsp fresh cream (I used Amul)

1 small pinch sugar

Handful of coriander leaves, chopped

Salt to taste

For the Garnish

2-3 Tbsp oil

1 inch Ginger piece,finely julienned

1 tsp Cumin seeds

¼ tsp Asafoetida

2-3 Garlic cloves,sliced

½ fresh Red Chilly sliced

For the Salad/Kachumbar

1 onion, sliced

1 Tomato, sliced lengthwise

A few cabbage shreds

1 Cucumber, sliced lengthwise

Salt and Red chilli powder to taste

1/2 tsp lime juice

Few sprigs of fresh coriander

Method

To make the Timbale

Preheat the oven to 190 degree celcius.

Grease two 175ml/ ¾ Cup Ramekins.

Line the base with a parchment paper and grease the paper.

In a pan heat the butter. Add the onion and the ginger garlic paste.

Saute for 1-2 minutes and then add the green chilly, Garam masala.

Saute for a few seconds and then add the Ragi Rava

Mix properly. Take off the heat.

Add the Spinach puree, Paneer,fresh coriander, Cream,salt and sugar.

Mix well and let the mixture cool a bit.

Whisk the egg and add this to the Spinach mixture.

Spoon the spinach mixture into the ramekins and place in a deep baking tray with tall sides.

Add hot water to the baking tray to come halfway up the sides of the ramekins.

Bake for  about 40-45 minutes till just set. (Insert a tester and check if it comes out clean)

Invert onto a plate and peel off the paper.

Serve Hot garnished with the fried Ginger and the Garlic-Chilly oil and the salad on the side.

For the garnish

Heat the oil in a very small pan.

Add the Ginger and fry till crisp.Take it out of the oil and drain on a paper towel.

In the same oil, add the cumin seeds and the Asafoetida.

Add the garlic and fry till golden.

Take off the heat and add the sliced Red chilly

For the Salad/Kachumbar

Mix all the ingredients and serve.

November 27, 2015 at 1:38 pm 1 comment

Spiced Pumpkin Bread Rolls – We knead to bake

This is one of the most adorable breads I have baked! These supersoft , flavourful,festive  Spiced Pumpkin Bread rolls are just in time for Thanksgiving- whether you celebrate or not 🙂

Pumpkin rolls 040

Aparna aptly chose these for the our monthly bread baking group-We knead to Bake. Thank you Aparna, I had so much fun making them. As gorgeous as they look, they are quiet easy to make.

Apart from looking like mini pumpkins, these rolls use Pumpkin puree too. I followed Aparna’s recipe without making any changes.I made my own pumpkin puree, since canned is not available here. Also I used pumpkin pie spice mix to flavour the rolls, instead of the individual spices. The kitchen smelled heavenly, while the rolls were being baked 🙂

IMG_0809

This recipe for the Spiced Pumpkin Bread Rolls is adapted from Beyond Kimchee.I used only the 2 tbsp honey, recommended by Aparna so they were not sweet.

Pumpkin rolls 031.jpg

Spiced Pumpkin Bread Rolls
(Adapted from Beyond Kimchee)

Ingredients:

1/3 cup warm milk

2 tbsp honey

2 tsp instant yeast

1/2 cup puréed pumpkin (unsweetened)

40gm butter, melted

1 egg

1 teaspoon salt

2 1/2 to 2 3/4 cups all-purpose flour

1/2 tsp cinnamon

1 tsp powdered dry ginger

1/2 tsp allspice

5 to 6 pecans, sliced into 3 vertical sections

Method:

Pour the warm milk into a bowl. Add the honey and yeast and mix well and leave aside for about 5 minutes until the mixture is starting to look “frothy”.

Put the flour, the salt and the spice powders into a food processor or stand mixer bowl and run a couple of times to mix them well. Then add the yeast mixture, the pumpkin purée, the melted butter and the egg to the processor bowl.

Knead until you have a smooth and elastic dough that will be somewhat sticky. It should pull from the side of the bowl. Add a little more flour (or milk) if required, to obtain this consistency of dough.

Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute or if using a stand mixer continue to knead on medium speed.

Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Loosely cover and let the dough rise for about an hour or so, until double in volume.

Deflate the risen dough gently to remove large pockets of air and divide it into about 8 or 10 equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 7-8 cuts at equal distance from each other, from the edge of the ball towards the centre but leaving the centre uncut – like a flower.

Place the dough “flowers” 2” apart on a lightly oiled or parchment lined baking sheet. Loosely cover and let them rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the centre of each “flower” for the pecan “stem”. Brush them with milk (or egg wash if you use it).

Bake the rolls at 180C (350F) for 15 to 20 minutes, or until golden brown. Take them out of the oven and brush the rolls with melted butter or a little honey diluted with water for a shine, if you like that.

Let them cool and then place a sliced pecan piece for the “stem”into the indentation of each roll.

I served them with a hot soup.

 

November 25, 2015 at 5:35 pm Leave a comment

Spicy Crepe Packets

These Crepe Packets have been on my mind for quite some time. I had seen crepe packets with a fish filling (I think) on a food show on TV some time back. I forgot to note down the recipe and also forgot where I saw it, but the idea kept hovering in my head.

Crepe Packets 025-001

There is an ever hungry lad in my house who, sometimes, needs to be fed every hour! The little lady on the other hand is very very choosy. Finding a balance between their diverse tastes and wants is quite a challenge. One rainy afternoon (yesterday actually 🙂 ) when the kids had a holiday, they pestered me to make something ‘nice & tasty’ and so the crepe packets were made! I am happy to report that these Spicy Crepe Packets got a thumbs up from both of them and both of them thought they were ‘nice & tasty’.

Crepe Packets 014-001

Since I did not remember the recipe I saw, I used a basic crepe recipe. Mushrooms & Corn are loved by the kids in any form. So they went into the filling. The veggies were flavoured with a Cajun spice mix and fresh Oregano from our garden. But as you will see from the recipe, pretty much any seasoning or masala mix or for that matter any filling of your choice should be ok. The lad had the Crepe packets with Sriracha Sauce while the little lady preferred it with Tomato sauce. I thought they were good on their own too.

The crepe packets were accompanied by a glass of Hot Chocolate (made with a Homemade Hot chocolate mix) and the awesome weather !

Participating in food events provides the much needed motivation for me to blog regularly or I just keep posting photographs on My Foodcourt’s  FB page or Twitter or Instagram ( If you are not already following me, please do so now 🙂 Thank you)

2013-07-1133

These Spicy Crepe Packets is my second entry to the Monsoon Snack Recipe Challenge @ The Hub hosted by Archana’s Kitchen

Thanks Archana, the Hub is providing the much needed blogging motivation for me 🙂

Here’s the recipe for Spicy Crepe Packets

Makes ~ 8-9 Crepe packets

Ingredients

For the crepes

½  cup Plain Flour/Maida

¼  Cup Whole wheat Flour

¼ Cup Oat Flour (Ground Instant Oats)

1 Tbsp melted butter or Ghee

2 eggs

½ tsp salt

½ cup milk

~ ¾ cup  water (more or less to get a thin consistency batter)

Pinch of baking powder (optional)

For the filling

1 packet button Mushrooms cleaned, stems removed and finely chopped (~ 1 cup chopped mushrooms)

¼ cup Sweet Corn Kernels

1 Onion finely chopped

1 small Bell pepper finely chopped (Red/Yellow or both)

2 Cloves Garlic

2 tsp Cajun Spice mix (I used Spice Supreme)

½ tsp Chilli Flakes

Salt to taste

Grated Cheese as required

Few Fresh or dried Oregano leaves

2 tsp Oil

½ egg for brushing and sealing the crepe packets

3-4 tbsp Ghee or butter for frying the packets

Method

For the filling

Heat Oil in a pan.

Add the Garlic and onion and sauté for few minutes.

Add the corn and cook covered for 4-5 minutes

Add the mushrooms and cook on high flame till the water evaporates (2-3 minutes).

Add the bell peppers and cook 1-2 minutes more.

Add the spice mix, salt, chilli flakes and oregano leaves.

Mix well and keep aside.

For the crepes

Sift the flours, salt and baking powder together.

Blend all the ingredients together in a blender or by hand .The consistency of the batter should be thin. Add more water if required. Sieve to remove any lumps.

Keep the batter aside for ½ hr to 45 mins.

Heat a nonstick pan.

Pour a ladleful of batter and swirl the pan immediately to spread the batter evenly. (I used a 6” non stick pan)

Cook for 30-40 seconds or brown spots just appear on the bottom

Take it out the crepe and place it on a flat surface.

Repeat the procedure for more crepes

To make the crepe packets

Place a crepe, cooked side up on a flat surface.

Place about 1 tbsp filling in the centre. Grate some cheese over it.

Fold 1 side of the crepe over the filling and brush with egg.

Fold the other side and brush again with egg.

Fold the ends to make a packet and press slightly to seal.

Brush with egg on the folded side as well as the other side.

Heat 1 tbsp butter or ghee in the same non stick pan and place the crepe packets, folded side down .

Fry on both sides till brown.

Repeat for other packets.

Serve Hot immediately with Sauce or Chutney of choice.

August 12, 2015 at 11:38 am 2 comments

Kurdai-Gavhacha Cheek-Gavhachya Saalacha Upma for RCI June: Maharashtrian Cuisine!

 Translating that title in English is rather difficult so read on…

No Maharshtrian feast is complete without accompaniments such as Papad and Kurdai.

In fact summer is the time the business of making Papads, Kurdais etc..flourishes in many households here.

Kurdai is a delicious snack akin to papads, but made from Wheat. These are usually made during the summer time,sun dried and stored in every household, just like papads and fried whenever required.You need lots of patience and time to make these pearly white, noodle like Kurdais.

  

             Sun-dried Kurdai                                               Deep Fried Kurdai

We usually get these made from someone (usually housewives who run household business making Papads, Masalas and Pickles)- lack of time and laziness being the main reasons. 🙂

To make Kurdai, Wheat is soaked in water for three days and then finely ground. The milky white extract (it is called as Gavhacha Cheek- Gahu means Wheat and cheek means extract) is separated from the wheat skin.

This milky white extract is then cooked with water to make a soft stiff dough called Ukad, which is inturn passed through a press(Thin Sev press) to get the kurdais. These are then dried and stocked. 

The cooked soft dough used to make Kurdai is very tasty by itself- It makes for a delicious, healthy and filling snack. We call it Gavhacha Cheek. I am very fond of this Cheek and even if I don’t make Kurdais at home, I make this Cheek as an evening snack once in a while.The left over Wheat skin (Gavhacha saal; saal means skin) is used for making a scrumptious spicy Upma. 

Recipes like these are becoming almost extinct, just like sparrows. Very few households now make these authentic Maharshtrian dishes.

This is my humble attempt to keep the traditional offbeat recipes alive. 

Nupur I hope you enjoy these authentic yet offbeat recipes for Gavhacha Cheek and Gavhachya salacha Upma for RCI –Maharshtrian Cuisine 

_________________________________________________________                                                            Gavhacha Cheek recipe

Servings :~ 4-5 _____________________________________________________ 

Ingredients:

5-6 Cups Whole wheat (the older the better)

½ tsp Cumene powder

¼ tsp Asafoetida powder

Salt to taste      

 1. Soak Wheat in water for 3 days changing the water everyday.

2. After 3 days finely grind the wheat till all the wheat grains are properly crushed and the milky extract separates out.

3. Take some water (about 3-4 cups) in a large vessel and add the crushed wheat to it. Remove the wheat skin with your hands and squeeze tightly so that the milky extract remains in the water and the skin is separated. Repeat this procedure one more time with fresh water –put the skin in another lot of freah water (3-4cups) and squeeze out the extract with your hands.

4. Take a thin fresh clean cotton cloth and filter the extract through it. Use your hand to press the liquid through the cloth.

5. Don’t throw the Wheat skin. Keep it aside.

6. Keep the Milky extract (Cheek) covered overnight.

7. A layer of thin yellowish watery liquid can be seen on the dense White Cheek which is settled at the bottom.Discard the supernatant water and measure the lower dense Cheek using a cup. (You may need a spoon to remove the white cheek since it is quite dense.

8. Boil equal amount of water in a pan and add little salt, cumene powder and Asafoetida.

9. When the water comes to a rolling boil, add the Cheek to it with one hand and stir with a wooden spatula with your other hand, taking care that no lumps are formed.

10. Cook till the milky white cheek becomes translucent. Cover and cook for a few minutes more stirring in between.

11. Serve hot.

12. This can also be served by adding a little sugar and milk on top, but I prefer it as it is.

 

_________________________________________________________                                                            Gavhachya Salacha Upma recipe

Servings: ~ 3-4 _____________________________________________________ 

Use the leftover Wheat skin from the Gavhacha Cheek to make this slightly sour and spicy Upma. 

Heat oil in a pan. Do the tadka (mustard seeds, cumene seeds, curry leaves, green chillies-in that order). Add some chopped onion and fry till translucent. Add the leftover wheat skin and cook covered for few minutes. Stir this Upma nicely and add little fresh grated coconut. Mix well and let some moisture evaporate.

Garnish with coriander leaves and lime juice (optional). The Upma is already slightly sour so addition of lime juice depends on how sour you like it.

Serve hot.

You can also wrap it in a soft Roti and serve as a Frankie.

June 11, 2007 at 2:21 pm 41 comments

Mango Sheera (Ambyacha Sheera)

Sheera– is a traditional Maharshtrian sweet, usually served as ‘Prasad’ for Satyanarayan puja. Sheera also is an all time favourite breakfast for many Maharashtrians.

If you have unexpected guests and have not time to cook up any other sweet Sheera is a very good way of showing them you care! And Sheera never lets you down… it always turns out to be good.

The Sheera that is made for ‘Prasad’ usually has slices of banana in it.

I made Mango Sheera (Ambyacha Sheera) for my little one on his birthday, who like me does not have a sweet tooth but enjoyed this Mango Sheera very much. 

I hope the lovely Padmaja of Spicy Andhra likes it too, since I am sending this good old Mango Sheera for her debut Event (as a host ) WBB#11 –‘Summer Fruits’. Thanks Padmaja for hosting WBB with such a sunny and fresh theme J

mangosheera.jpg

__________________________________________________________                                                            Mango Sheera recipe

Servings :5-6 _____________________________________________________ 

Ingredients:

 1 ½ cups Rava/Semolina (medium coarse)

 1 ½  cups Milk

1 ½ cups water

1 cup ripe Mango pulp

1 cup sugar

~ 2 tbsp homemade Ghee 

For the garnishing:

6-7 Cashewnuts chopped

10-12 golden raisins

Few strands of Saffron, soaked in warm milk 

(Usually we measure ingredients using Vati or Katori in our kitchens. Cups are used only for measuring ingredients for cakes. I have changed the measures here to cups since it is easy to understand for everyone.) 

In a heavy bottom Kadai/wok heat 2tsp of the ghee. Fry the cashew nut pieces and raisins in it, drain and keep aside. In the same ghee, roast the Rava/semolina till it turns golden brown and you get a nice smell of roasted Rava. Remove in a plate and cool.

In the same Kadai mix milk and water and bring to a boil. Add the roasted rava and cook stirring continuously so that no lumps are formed. Cook on low flame for some time stirring in between.

 After the Rava is half cooked add sugar. Mix properly and cook for a few minutes more, stirring in between.

Add the mango pulp ,mix nicely so that the pulp get mixed up homogenously. Cook till all the liquid has been absorbed.

Add the remaining ghee (optional) and the saffron strands dissolved in warm milk. Mix nicely. Saffron adds to the lovely ‘Mango’ colour of this Sheera.Cover and cook for a 1-2 minutes.  

Garnish with the fried Cashew pieces and golden raisins. 

Variation: You can use Pineapple instead of mango to make Pineapple Sheera.

May 24, 2007 at 10:28 am 13 comments

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