Posts filed under ‘maida’

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

Dulche de leche & Apple Satori

A can of Homemade Dulche de leche lurking in the fridge got me thinking about this Satori.

Satori is a Maharashtrian sweet flat bread, usually stuffed with Rava and Khoya/Mawa .The stuffed bread is then cooked on a griddle ,drizzled with homemade ghee.

I decided to swap the Dulche de leche for khoya. It’s the season of Apples and Apple pies, so some grated apples and spices were added to the filling. I love the McCormick Apple pie spice mix I bought a few years ago. The warm spices mingled well with the Apple and Dulche De leche stuffing. I made a small test batch of about 7-8 Satoris and they were gone in minutes. I think grated pumpkin should also work in place of Apples.

The Dulche de leche I used was very firm since it was sitting in my refrigerator for quite some time. A filling made with a runny or a sauce like consistency of Dulche de Leche may not be a good idea, since it will be difficult to stuff and roll out the Satori.Take care that it is firm enough.

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If you would like to try something different this Diwali, here’s my fusion recipe for

Dulche de Leche & Apple Satori

Ingredients

For the cover

¾ cup Maida

¾ cup fine Rava (Semolina)

Small pinch salt

½  tbsp oil

~1/2 cup water (or more if required)

For the filling

2-3 tbsp Ghee

4 tbsp fine Rava/Semolina

2 Apples,peeled cored and grated (I used 1 Granny Smith and 1 Red Shimla apple)

3-4 tbsp Homemade Dulche de leche

½ tsp Apple pie spice mix (or you can use Cinnamon, Nutmeg, All Spice powder)

Ghee to cook the Satori

Method

For the dough

Boil water with the oil. Cool .

Mix the Maida, Rava and salt in a bowl.

Gradually add the water till it all just comes together.

Knead into a soft pliable dough.

Cover with a kitchen towel and keep aside for half an hour.

To make the filling

Heat the ghee in a pan.

Add the Rava and roast for 2-3 minutes .

Add the grated apples and mix nicely. Add 1-2 tbsp water and cook covered for 3-4 minutes or till the apples are cooked and water evaporates.

Cool slightly. Add in the Dulche de Leche, mix well.

Refrigerate for half an hour.

Pinch off 7-8 balls from the dough. Flatten the ball into a disc.

Roll out the ball a little. Add a tablespoon and half of the stuffing in the centre.

Bring together the edge and Seal it, like you would for a stuffed paratha.

Dust the work surface with a little flour.

Gently Roll out into a ~4 ½ inch disc, taking care that the filling does not come out. Don’t make them very thin.

Cook on medium heat on a hot griddle on both sides, till light brown spots appear.

Repeat this process to make the rest of the Satoris.

These can be cooled and kept in an airtight container at this stage.

When ready to serve, heat them on the griddle, drizzle homemade ghee liberally on both sides and serve.

 

November 9, 2015 at 12:19 pm 3 comments

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.

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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’.

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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)

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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

A Savory Sweet Punch- Golden Onion Corn Quiche

Managed to get this month’s Sweet Punch challenge made just in the nick of time. Having missed the last month’s challenge, I did not want to miss this one, that too, a savory bake. This month Ria challenged us to a Savory Sweet Punch- Golden onion Quiche.

This month’s challenge seemed quite simple and I had all the ingredients. The moment I saw it I had decided to do it right away instead of the usual last minute rush! I made the Quiche –photographed it- wrote a post about it… all in my mind! 🙂

Everyday I kept thinking there’s still time for the posting date. Shravan festivities made the Quiche schedule take a back seat until finally yesterday I realized that its already the 6th and I had to bake the Quiche ; procrastination still rules here as far as Food events are concerned. Reminds me of my exam days in the college. 🙂 Now I have decided to do the next month’s challenge way ahead of the posting date; and the cycle continues….

Ria wanted us to bake a simple Golden Onion Quiche. Her recipe used Chicken along with the caramelized onions; I substituted that with Sweet corn (I had 2 kgs of Sweetcorn given by a friend waiting to be used up!) and spiced it up with sliced green peppers on top.

I also added some Buckwheat flour which Deeba sent to the Quiche pastry shell. I almost halved the recipe for the filling and this gave me four mini Quiches + a small muffin sized Quiche.

I served The Golden Onion Corn Quiche for dinner along with a red bell pepper soup and some Zucchini crispies! My Quiche crust was a little crumbly, maybe due to the addition of the Buckwheat flour. The caramelized onions paired very well with the sweetcorn in the rich cheesy filling. It is a perfect recipe for a simple weeknight dinner.

Thanks Ria for the lovely recipe, I had great fun (though last minute) doing it!

Here’s the recipe:

Golden Onion Corn Quiche

Ingredients:

 For the pastry:

150 gms All Purpose flour/Maida

50 gms Buckwheat Flour

100gms Butter (frozen) (I used salted butter and skipped the addition of salt)

1/4 tsp Baking powder

1 egg beaten

 For the filling:

3 medium sized onions chopped

½ cup sweet Corn kernels

½ cup milk

½ cup Cheddar Cheese grated

2 eggs beaten

2 tsp oil

Chopped green chillies/peppers for topping (optional)

Salt and black pepper powder as required

Method:

I first made the filling and then the pastry

For the filling:

Heat oil in a pan.

Add the onions fry till they caramelize.

Add the Sweet corn and fry for another 5-6 minutes.

Take off from the flame.

Slightly cool and mix in the remaining ingredients for the filling except the green chillies if using.

Keep aside and make the pastry shell.

 For the pastry:

Preheat the oven to 180oC

Sieve Maida and baking powder together.

Add the Buckwheat Flour.

Grate in the butter and mix it with the flour with your fingertips till it resembles coarse sand.

Add in the beaten egg and gather it into a soft dough. (Use a few drops of ice cold water if does not gather together, I did not need the water)

Roll it out on a lightly floured surface and lift it up carefully and line the tin/tins that you will be baking it in. For mini Quiches roll I made 4 balls of the dough and rolled out each ball separately and then lined the tins.

Press the dough evenly to line the tin for the pastry shell and make sure make sure the dough comes a little way up the sides, so that it can hold the filling.

Pour in the filling in all the pastry cases and top with the green chillies.

Bake in the preheated oven till golden brown. (it took about 35 minutes for me)

Cool in the tin completely and then serve it in wedges.

Drop in here to see some more versions of the lovely Golden Onion Quiche.

September 7, 2010 at 8:04 pm 13 comments

Mexican Paneer Wraps

A couple of days back we went to the local McDonald’s outlet and had their Paneer Salsa Wrap. Over the weekend I tried making my own Mexican Paneer Wraps at home (I can’t use the name ‘Paneer Salsa Wrap’ it seems to be their trademark!) According to family and friends the rolls were much better than the original J(I dedicate my success to lotso’ hard work and love I put into my cooking J) I have no idea how they make at Mc’s but I made them with the available ingredients and to suit our taste.

I was very impressed and encouraged by Sailu’s recent posts on Mexican recipes.  I used her recipe for the Tomato Salsa as well as Sour Cream. Thanks Sailu. You will find very simple and easy recipes on her lovely blog here.

Paneer (cottage cheese) slices and some veggies along with the Tomato Salsa and Sour cream are wrapped in a tortilla to make these delicious wraps.

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 Mexican Paneer wraps recipe :To Make ~6-7 wraps      __________________________________________________

For the Flour Tortilla 

1 cup Wheat Flour

1 cup Maida (All purpose flour)

2 tsp oil

For the Paneer slices 

Paneer block about 250 gms

 3 – 4 tbsp cornflour

2-3 tsp Worcestershire sauce (optional)

salt as per taste

oil for deep frying

For the veggie filling 

1 1/2 cups chopped mixed vegetables (onions, carrots, beans, cauliflower, sweetcorn kernels)or veggies of your choice

Dried parsley

Red chilli flakes

1tsp olive oil

Salt to taste

For the topping 

Shredded cabbage –Red/Purple variety

Grated Cheese

Tomato Salsa

Sour Cream

Preparation 

 Sieve and mix the wheat flour and maida, add oil, salt as required and knead into soft pliable dough. Keep aside for ½ an hour. Meanwhile, mix cornflour, salt, Worcestershire sauce and make a slurry using water.Cut paneer into slices lengthwise and about ½ a cm in thickness.Dip these slices in the cornflour slurry and deep fry in oil till golden brown. Heat Olive oil add the onions and sauté till translucent. Add the other veggies and cook for few minutes. Keep them crunchy do not overcook them. Add salt, dried parsely and chilli flakes and mix nicely. 

To make the wraps 

Make small lemon sized balls from the dough. Roll out each ball into thin round Chapatis/Rotis ~7” in diameter.Heat a griddle/tava and lightly roast the tortilla on both sides for about a minute or so. The tortillas should not become brown, just roast for a few seconds.  Place each warm tortilla on a flat surface. Put the Salsa over it and spread evenly. Add some veggie filling and spread it too. Place the Paneer  slice at the centre. Top it with the shredded cabbage, sour cream and grated cheese. Sprinkle red chilli flakes and dried parsley and roll the tortilla firmly. Use some milk if required to seal the edges. Seal the bottom on one side of the tortilla to give it a pocket like shape( Its easier to eat that way) Grill the Paneer Salsa Rolls in the oven for ~ 10 minutes from all sides. Serve hot

May 3, 2007 at 3:42 pm 21 comments

Marble cake with Cranberries

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Some very good reasons prompted me to make this cake:

#- I found dried Orange flavoured Cranberries in the supermarket here. I had never tasted Cranberries before. Many people here don’t even know what are Cranberries. I was one of them! But I am very experimentive with my cooking and hence grabbed the packets of Dried Cranberries as soon as I saw them. ( that too at an offer I couldn’t resist1 pk. Free with the other! J 

#- My niece turns three this week and came down from Mumbai to visit us this weekend. I wanted to bake a cake for her b’day – celebrating in advance. Kids generally like Chocolate flavoured cakes.

#-I had baked a plain Marble cake 2 years ago with one of my very good friend, Deepa’s recipe. My hubby kept on asking me to bake it again (that’s his way of appreciating my food!) But I never got around making it till now!

 Dried Cranberries, Chocolate Flavour and hubby’s request all put into one I baked – Marble cake with Cranberries.

(I have lost Deepa’s Marble Cake recipe which I scribbled on a piece of paper. So I just added the ingredients in proportions I faintly recalled J)

250 gm Maida (All purpose flour)

250 gm powdered sugar

250 gm butter (I used Amul)

4 eggs

½ tsp baking powder

3-4 drops Vanilla essence

2 tsp Cocoa powder

1tbsp Milk

¾ cup dried Orange flavoured Cranberries

Sieve Maida and baking powder together. Keep it aside. In a bowl cream the sugar and butter. Beat it in one direction using a cake spatula till light and fluffy. Beat eggs (just 1 spin in the mixer).Add some beaten eggs to the sugar-butter mixture and mix properly. Repeat till all the beaten eggs are mixed properly with the sugar butter mixture. Fold in some sieved Maida and baking powder mix. Repeat for the rest of the Maida. Add milk. The mixture should be of dropping consistency. Adjust the amount of milk accordingly.Add Vanilla essence and mix properly.Add the dried Cranberries and mix. Divide the mixture into two. Keep one portion as it is. To the other half add Cocoa powder and mix well. Grease a round (any shape will do) baking pan, dust it with Maida.Alternatively put 1 spoon of the Vanilla and Cocoa mixture in the pan.Bake it in a preheated oven at 180oC for about 35-40 minutes or till a knife inserted in the cake comes out clean.Cool on a wire rack.

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I had three little helpers with me aged :3 yrs, 16 months and 10 months!They could hardly wait to cut the cake. So there was no chance of a photograph before the cake was cut!My little niece has cut this cake and mami’s(aunty’s) Marble Cake with Cranberries was a hit with her.

Have to bake it again next weekend for my dear hubby since he could get only a piece of it-indication that the cake came out really well!

 

September 17, 2006 at 2:11 pm 2 comments


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