Posts filed under ‘milk’

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!

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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).

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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.

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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

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 🙂

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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 🙂

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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.

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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

Modur Pulav for Regional Indian Home cooking series#1- a guest post by Anshie of Spice Roots

We are celebrating Nine years of Homestyle cooking at My Foodcourt! I have always been fascinated by the variety of the regional delicacies cooked in Indian homes. When I started blogging, we had a few events like the RCI that showcased regional cooking and which also introduced me to the different delicacies cooked in Indian homes. Instead of hosting an event, I thought of  inviting my blogger friends from all over India and the world to share their classic, homestyle recipes.

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I haven’t been fortunate enough to experience much of Kashmiri homestyle cooking, so I thought of kick-starting this series on Regional Indian Home cooking, with the heavenly Kashmiri cuisine. When I thought of picturesque Kashmir and its rich cuisine, I thought of my gorgeous friend, Anshie who blogs at Spice roots -where she writes about made from scratch recipes, immersed in spices and stories in order to help making eating home cooked food a lifestyle. I have been eyeing some of her recipes like Monji Hakh or the Monji Achar and plan to make them soon! Anshie was kind enough to accept my invitation instantly and brings to you a celebratory dish Modur Pulav from her homeland.Thank you Anshie for your lovely post, the fabulous recipe and the gorgeous photos.

Dear Readers, Please welcome  Anshie and I hope you all enjoy discovering India’s culinary diversity through this series on Regional Indian Home cooking.

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Hi I am Ansh and I blog at Spiceroots. I write about made from scratch recipes, immersed in spices and stories in order to help making eating home cooked food a lifestyle. I hope to inspire a love for spices & home cooking and through my blog I try to stay connected to my roots.

Madhuli invited me over to be a guest at her cozy, beautiful blog space to celebrate Regional Indian Home cooking. She requested that I make a home style Kashmiri dish to introduce to you all. Since she is celebrating completing NINE years of food blogging, I decided to make a special dish from my home – Modur Pulav or the Sweet Pulav.

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In Kashmir, Modur Pulav is how a feast begins. It is served as the first dish in any celebratory meal. Infused with cinnamon, cardamom, cloves and bayleaves, flavored with aromatic saffron; cooked in ghee and sugar and bejeweled with dried fruits and nuts and a heavy dash of peppercorns. The dish looks, feels and tastes celebratory! A little goes a long way, since it is really sweet and  since it’s not a main dish.

I wanted this dish to hit all the right notes and though I have cooked the Modur Pulav a few times, I always thought it didn’t taste like my mom’s. So I looked up Anita’s Blog, A Mad Tea Party and found the missing ingredient from my dish. I was cooking it all along without the dried coconut.  Once I found the missing link, I made it again and voila! So don’t skimp on the dried fruits and nuts. They are essential to the dish.

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What better way to celebrate a friend and her accomplishments than share a treasured recipe from the place I celebrate everyday. I am glad to have connected with Madhuli through social media and her blog. Her love for food is showcased through her pictures and recipes. Thank you for having me over to share your space, Madhuli.

Modur Pulav Recipe:

Equipment – A Medium size pot with a tight fitting lid

Ingredients

2 c basmati rice

6 c water

1/3c Ghee

4 green cardamoms

½ Stick of cinnamon

4 cloves

½ C almonds

1/4 C sliced dried coconut

½ C raisins

4- 6 sliced dates

2 tej patta ( Indian bay leaf)

1 tsp peppercorns

2 C sugar

a big pinch of saffron

a pinch of sugar

3/4 C warm milk

Instructions

Wash the rice until the water runs clear. Drain and keep aside for a few minutes.

While the rice is resting, bring 6 cups of water to a rolling boil in a 5- 6 Qt pot.

Meanwhile, grind the saffron with the pinch of sugar and then add it to the warm milk.

Add in the rice into the boiling water and cook it to al dente (about 5 – 7 minutes)  like you would for a biryani.

Drain and keep the rice aside.

Heat the ghee and add in the cloves,  peppercorns, cardamom, bay leaves and cinnamon. Saute for a bit and then add in the nuts , dates and raisins. Add in the sugar and then add in the milk with the saffron. Cook until the sugar dissolves and you have a milky sugar syrup.

Using the same 6 qt pot as before, add the rice back into it. Now add the sugar syrup and nut mix into the rice. Stir to combine.

Cover and cook on low heat for 45 min to an hour. Alternately you can bake it in the oven at 350*F for 20 – 25 minutes.

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September 17, 2015 at 1:11 pm 1 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.

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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

We Knead to Bake #26 -Kummelweck Rolls

It’s been 2 months since the ‘Dream machine’ arrived…and I haven’t baked bread for many months now. Ever since the Kitchen Aid arrived, I wanted to use it for Kneading bread dough. We Knead to Bake is in its 26th month and I have missed baking many of the breads. For a while now, I have had an idea brewing in my head to make- to fuse the classic Misal-Pav flavours into a burger. I was being too lazy to try this though. On a whim yesterday, I decided to take care of all the above issues and baked these gorgeous Kummelweck Rolls.

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“A Kummelweck (Kimmelweck) Roll is a crusty Roll sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. They are German in origin ,“Kummel” means caraway seeds while “Weck” means roll. In Buffalo in New York, these rolls are used to make a speciality sandwich called the “Beef on Weck”, with thinly sliced rare roast beef and horseradish and it is typically served with fries and a dill pickle. These rolls are great for sandwiches and burgers’.

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I made 8 large sized Rolls using the recipe below. The hot weather aided the proofing and I got supersized rolls. I am not sure whether it was the added Vital Gluten, or the Kitchen aid or the recipe itself, but these are one of the best rolls I have baked- Crusty tops and super fluffy inside. Thank you Aparna for this fabulous recipe.

Next time maybe, I will keep the size smaller. Also, I used Shahjeera, instead of Caraway seeds.

I made a Misal Flavoured patty to sandwich between these fluffy buns, along with some sweet and sour mango chutney. To enhance the Misal flavor, I also added a layer of the Onion-Tomato Masala that is served with the Masala Pav . All these elements gelled together in this fabulous Misal Pav burger – as per the family this was one of the best burgers they have had.Recipe for my Misal Pav burger coming up tomorrow.

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Here’s the recipe for the Kummelweck/Kimmelweck Rolls

(Adapted from http://www.jewishfood-list.com/recipes/bread/rollskimelweck01.html )

Ingredients:

2 1/2 tsp active dry yeast, I used Instant yeast

1/2 cup warm water

1/2 cup warm milk

2 Tbsp oil

1 tbsp honey

1 egg white (optional)

1 1/2 tsp salt

3 to 3 1/4 cups bread flour*

Egg wash (optional)

Coarse sea salt and caraway seeds (Iused Shahjeera)

Method:

*To substitute for bread flour add 1 tbsp of vital wheat gluten to 2 to 3 cups of all-purpose flour.

Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes. Knead by hand or with the machine.

In the bowl of your machine, combine the yeast mixture, oil, honey,the egg white and stir.

Now add the salt and about 2 1/2 cups of flour and knead, adding as much more flour as required till you have a smooth and elastic  dough that is tacky but not sticky. Shape the dough into a ball, and place it in an oiled bowl. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.

Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more.

Divide the dough into 8 equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased or parchment lined baking sheets. Spray or lightly brush with oil, loosely cover and let the dough rise for 30 more minutes. Brush with eggwash (or something else that will make sure the topping sticks when baking), then cut slits (like a +) on the top using a sharp blade or scissors.

Sprinkle the top of the rolls with sea salt and caraway seeds, and then mist with water. Bake the rolls at 220C (425F) for 5 minutes and then quickly mist with water again making sure you don’t keep the oven door open for too long.

Bake for another 20 minutes or so until they’re brown and done. Cool on a wire rack. This recipe makes 8 large burger bun sized rolls.

March 25, 2015 at 7:13 am 2 comments

A Plum post!

The thing that I like most about summers is the bounty of colorful fruits that it offers. Not just mangoes but Jamuns, Litchis,peaches apricots, cherries, plums we have been savoring them all! The lad is a fresh fruit lover and loves snacking on them. The little lady of our house on the other hand is a mango addict but refuses to eat any other fruit. The only way to feed her fruits other than mangoes and bananas is to sneak them in shakes or smoothies.

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The gorgeous weather (yes finally it’s raining here!) has increased the frequency of the kids’ hunger pangs. That also means my mind is constantly thinking of recipes to satiate the ever hungry kids with ‘different’ yet wholesome food. (I wonder how my mother managed when we were growing up?)

Litchis went into salads and Granitas when it was warmer. Peaches/apricots in crisps and parfaits.

Plums  were a bit tricky to sneak in -since the boy loves tart fruits but no sweets for him. The daughter wont eat tart fruits but loved her sweets.

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I had some leftover coconut milk from a Thai curry made earlier. On a whim I decided to make Sol Kadhi sans the Sol-The kokum. So you can call this ‘Plum Kadhi’ instead. The end result was as appetizing as the quintessential Maharashtrian favourite Sol Kadhi (have blogged about it here earlier).

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Plum Kadhi recipe

Makes ~ 4 cups

Ingredients

1  1/2  cups Coconut milk

~ 2  1/2 cups water

2 Plums pitted and chopped

¼ tsp green chilli paste

¼ tsp garlic paste

Black Salt to taste

Cumin powder and coriander or mint leaves for garnishing

Method

Blend all the ingredients except cumin and coriander/mint leaves together.

Chill and Garnish with cumin powder/coriander/mint leaves.

 

To satisfy the little on I made Plum Karanji-handpies. I chose to bake instead of deep fry the local favourite sweet Karanji with a Plum twist. A  layered cover (also called as Satha/Sathyachya karanjya in Marathi) wherein I substituted half the quantity of  all purpose flour with whole wheat flour and filled it with a sweet and sour plum filling. The end result was a stunning (specially when cut), crisp karanji with an unsual  sweet -sour  taste- almost a cross between a karanji and a hand pie and hence they are Plum Karanji-handpies !

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Plum Karanji recipe

Makes ~ 6 Karanjis

Ingredients

For the cover

¾ cup All purpose flour

¾ cup Whole wheat flour

3 tsp fine semolina

4 tbsp ghee melted

2 tsp icing sugar

Pinch of salt

~ ½ cup milk or enough to knead a tight dough

 For the filling

7-8 Crisp plums, pitted and chopped

3 tbsp scrapped fresh coconut

2 tbsp crushed/powdered cashewnuts

¼ tsp clove powder

¼ tsp cinnamon powder

~ 6 tbsp powdered jaggery (or to taste)

 For layering

4 tsp ghee

2 tsp Cornflour

Cinnamon sugar for dusting (optional)

Method:

For the filling:

In a pan add the plum, coconut and jaggery. Cook on a low flame  till the liquid evaporates (~ 4-5 minutes)

Add the cashewnut powder and the spices.

Mix well and cool completely.

 For the layering mixture:

Whisk the ghee  a few times till it becomes fluffy.

Add cornflour and whisk again.

 For the Cover

In the bowl of the food processor add all the cover ingredients except the milk. Pulse 1-2 times

Add the milk slowly till a firm dough is formed. Knead into a ball.

Cover and keep aside for half an hour.

Halfway through the waiting time heat the oven to 180 deg C.

After half hour, cut the dough into 4 equal parts.

Form a ball of 1 dough piece and roll out into a thin circular disc ~ 6 inch diameter

Keep aside, covered.

Roll out the 2nd dough ball to a thin circular disc like a chapati.

Spread about a tsp of the ghee cornflour mixture evenly on the rolled out dough.

Cover this with the rolled out chapatti no 1.

Repeat the with the 3rd and 4th dough ball. Total you have 4 rolled out chapatti like discs layered with the ghee-cornflour mixture.

Put a tsp of the cornflour-ghee mixture on top of the 4th layer.

Make a tight roll of the layered chapattis, like a Swiss roll.

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Trim both the edges and cut the rest of the roll into 6 pieces approximately 1 inch each.

Cover the other cut pieces till you roll out and fill the first one

With the cut side down roll out each piece into a circle like a poori

Place 1 tsp of the plum filling in the centre of the poori

Cover one side of the poori with the other into a semicircle-karanji shape.

Seal the ends using a fork or a fluted cutter

Place on a greased baking tray and bake till golden in color (~ 15 mins)

Dust with Cinnamon sugar mixture (optional)

Serve hot

 

With just 10 days to go for the first Indian Food Bloggers Meet ,the IFBM FB page is abuzz with all the upcoming excitement.There are several contests for participating bloggers being held as a run-up to the actual meet.

I am sending the ‘Plum Kadhi‘ and the ‘Plum Karanji Handpies‘ to the KitchenAid Plum contest

July 22, 2014 at 9:54 pm Leave a comment

Back to blogging with Petit Pains Au lait

‘Get back to blogging’- That’s what I have been telling myself for a long long time. Easier said than done though! It has taken me the longest time to get back to my little space here.

A lot has changed since I last shared my thoughts on My Foodcourt – giving up my full time job being the most significant of those changes. A few early health scares made me take this very important decision of my life. From a full time working mother, I have now gone on to become a budding enterprenuer! Early in 2014 I started my dream venture –Lavender & Basil. Apart from making customized celebration cakes (mostly the non-fondant types), on popular demand we have also been conducting a few baking/dessert workshops at Lavender & Basil. This dream venture is still in its nascent stage, since I am still dabbling into different culinary avenues, before I actually decide what I am most comfortable with.

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The blog had moved to another virtual space, but unfortunately there are some technical issues there, which will take quite a while to get sorted out . I will be posting here till that happens.

One thing that has been constant, while all these major changes were happening is –my love for Food! I have had plenty of time to try out new recipes.I have posting all my trials here on My Foodcourt’s FB page take a look if you haven’t already.

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Also I would like to thank all of you, who have messaged and mailed me during my hiatus to ask me if everything was ok. Thank you! It is your support and love that made me get back here!Also all the pending recipe requests will be soon posted here.

I am currently on a home baked bread bandwagon. From pav’s to pizza rolls to Pitas, I have been baking them all! We knead to bake is now into its 17th month      (I have missed many though)

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This month Aparna wanted us to bake a very Elegant looking French bread-Petit Pains Au lait . In her words ‘The dough for Pains au Lait is slightly rich but not as rich as brioche dough.’ The kids loved the pretty looking mildly sweet, flaky bread. They just allowed me to take a few photos and it just vanished 🙂

Thank you Aparna for such a fabulous bread and bringing such lovely breads to us month after month.

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Here’s the recipe for Petit Pains Au lait (French Milk Bread/ Rolls)

(Adapted from Gourmet by Kat –http://gourmetbykat.blogspot.in/2013/10/pain-au-lait-milk-bread.html )

Makes: 10 Petit Pains au Lait.

Ingredients:

2/3 cup warm milk (you might need a little more;)

1 tsp instant yeast

1/4 cup sugar

1 2/3 cup all-purpose flour

3/4 cup bread flour (or use 2/3 tsp vital gluten+Maida to make it to ¾ cup)

1/4 tsp salt (I used salted butter, so skipped this)

60gm butter, soft at room temperature

Extra milk for brushing

Pearl sugar for topping (optional) –I used crushed sugar balls used for distributing for Sankrant)

Method:

In the bowl of your food processor (or knead with hands), put the warm milk, yeast and sugar. Pulse a couple of times to mix.

Then add all the flour and the salt and run the processor until it looks crumbly.

Add the butter and knead until you have a soft, smooth and elastic dough that’s not sticky.

Add a little more milk (in teaspoonful at a time), if your dough is dry, until you have the required consistency of dough.

Take out the dough on a flat working surface and knead for 2-3 mins.

Shape the dough into a smooth ball and place it in an oiled bowl, turning it over to coat with oil.

Cover loosely and set aside to rise until double in volume. This should take about 1 1/2 hours.

Turn the dough out onto your working surface. You shouldn’t need any flour, but if you feel the need, just lightly dust your palms with it.

Deflate the dough gently, and divide it into 10 equal pieces. Let them rest for 15 minutes.

Roll out each piece of dough, one at a time, into a circle about 4” in diameter.

Slowly roll up the circle from one end, Swiss roll/ jelly roll style into a cylinder.

Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down.

Cover loosely and let them rise for an hour or so till almost double in size.

Brush them lightly with milk and using a pair of sharp scissors, make diagonal cuts (not too deep) on the top of the rolls. Sprinkle pearl sugar/ granulated sugar.

Bake them at 200degC (400F) for about 15 minutes or so until they’re golden brown.

Cool on a rack.

Serve them warm or at room temperature with coffee or chilled flavoured milk, or at breakfast.

They’re best eaten the same day, though you could warm them up and serve the next day.

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May 31, 2014 at 6:38 pm 9 comments

We Knead to Bake #1 Pull Apart Bread

It’s been so long since a post appeared here on My Foodcourt. I have my hands full with many many different things and somehow the posts took a backseat. As far as the cooking is concerned, it has been exactly the opposite. The family has been relishing food from all over the globe! A pasta machine has been bought and we imagined ourselves sitting in a quaint little town in Italy while enjoying and savouring every bite of it 🙂

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One of the things I had decided (no resolution ) was to bake as many breads as possible.I even spent one evening showing one of my friends how to make basic bread rolls. Then I saw Aparna’s post on Facebook asking if anyone wanted to bake a bread-a-month with her. Baking is good..but baking together is best . I needed the motivation to post here as well as bake  and Baking bread together with so many bread bakers seemed the perfect opportunity.

pull apart bread3-001

It has been almost freezing cold here for the past many days. So the yeast needed lots of coaxing to get to work . I preheated my oven to 40 deg and left the yeasted dough to rise in it which seemed to help.

pull apart bread4-001

The first bread that Aparna chose was an egg free Pull apart bread.I followed the basic recipe that she had mailed everyone ; I went with some middle eastern flavours- Olives,Feta and Zaatar

Here’s the recipe for the Pull apart bread:

Ingredients:

 For the Dough:

1/2 cup warm milk

1 tsp sugar

2 tsp active dry yeast

2 3/4 to 3 cups all-purpose flour

1 tsp salt

25gm butter, soft at room temperature

3/4 to 1 tsp garlic paste, I used powder

3/4 cup milk (+ a couple of tbsp to brush over the bread)

For the Filling:

15 to 20gm melted butter

3 tsp Zaatar

1 tsp crushed cumin seeds

Red chilli flakes to taste

1/2 cup crumbled Feta

Handful of Chopped black olives

Method:

In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.

Put 2 3/4 cup of flour, salt, softened butter, and garlic powder in the food processor bowl (or a large bowl) and pulse a couple of times to mix. Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking, but only just as much as is necessary.

Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 to 1 1/2 hours or unti lalmost double in volume.

Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12”. Brush the surface of the square with the melted butter.

Evenly sprinkle the zaatar mix, chilliflakes and the cumin seeds and then the crumbled Feta cheese.Sprinkle the chopped olives. Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips .

Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips . Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.

You can put the 2 strips cut from the sides in the middle of the stack so it looks neater. Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).

Grease and lightly flour a 9” by 4” (or 5”) loaf tin. Layer the square slices, cut sides down into the loaf tin .

Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf .

Bake the dough at 180C (350F) for about 30 to 40 (mine took around 45 mins) minutes until it is done and the top is golden brown.

pull apart bread1-001

You can see all the many different flavours for this Pull apart bread on Aparna’s post here.

We Knead To Bake Logo January 2013

Once again thank you Aparna for the initiative and motivation as you always do.

(There seems to be some issue with the server on the new blog my-foodcourt.com. Since the posting deadline is today I am posting here and update on the new blog later.)

January 24, 2013 at 10:59 pm 37 comments

Kesar Phirni

I am not a great fan of sweets, specially the Indian sweets, most of which are way too sweet for my taste. My Husband on the other hand loves sweets .He recently had Kesar Phirni and was raving about it. The little girl shares daddy’s sweet love.

Phirni has been on my to-do list for ages. I found a recipe for ‘Strawberry Phirni’ in Sanjeev Kapoor’s cute booklet ‘Sunday Specials’ . I did not have strawberries at home and so I chose the royal ‘Kesar/Saffrom’ for flavor.

The recipe is very easy and quick (except for the refrigeration time). The only change I would like to make next time is either use a little more rice or use some evaporated milk (milkmaid) while cooking the Phirni. After 5-6 hours of refrigeration the Phirni was still on the ‘runny’ side. I was expecting a pudding like thicker consistency. The taste was fabulous all the same.

I would recommend making it previous night chill and have it next day. Tastes much better.

Here’s the recipe for Kesar Phirni (original recipe: Strawberry Phirni by Sanjeev Kapoor in Sunday Specials )

Ingredients

4 Tablespoons Rice (I used Basmati)

1 Litre milk

¾ cup Sugar

6-8 Almonds (I used readymade Almond flakes)

8-10 Pistachios

Few strands of Kesar/ Saffron

Method

Clean wash and soak the rice in sufficient water for ½ hour.

Drain and grind the rice to a coarse paste. Add ½ cup water to the paste.

Soak Pistachios (and almonds too if using whole) in hot water for 5 mins ; drain, peel and slice finely.

Warm the Kesar/Saffron strands and lightly crush in a small mortar-pestle.

Heat the milk and bring it to a boil.

Stir in the rice paste, lower the heat and cook for 5-6 minutes until the milk thickens, stirring continuously.

Add the sugar and saffron and continue to cook till the sugar dissolves.

Remove from heat, cool to room temperature.

Pour the mixture into earthenware/ ceramic bowls.

Garnish with Pistachios, Almonds, few strands of Kesar.

Chill in the refrigerator for a few hours and serve.

April 6, 2012 at 4:39 pm 11 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

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