Bread Roll

Try this soft melt in your mouth bread roll that is a perfect snack for tea time !!!


Ingredients

  • Bread flour – 2 1/2 cups
  • Warm milk – 1 cup
  • White butter – 2 1/2 tbsp
  • Fresh yeast – 1/2 tbsp
  • Sugar – 2 tsp
  • Poppy seeds – 1 tsp
  • Salt – 3/4 tsp
  • Ghee – 1 tsp

Method

  • Mix 1/4 cup warm milk, yeast and sugar well. Leave aside for 5 minutes until the yeast mixture is frothy
  • Mix the bread flour, salt and the yeast mixture well. Add the rest of the milk, butter and mix well to make a smooth dough
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  • Cover and keep aside in an oiled vessel and place it on a saucepan with warm water to aid the dough to rise well
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  • After 1 1/2 hours, the dough will rise to almost double
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  • Knead the dough again and divide into twelve equal pieces
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  • Roll each piece into a rope, twist into a circle and tuck both ends in
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  • Place the rolls aside on a greased tray and keep aside for half an hour to allow the rolls to rise again
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  • Preheat the oven to 425 degrees Fahrenheit
  • Apply melted ghee on the rolls and sprinkle poppy seeds
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  • Bake for 15-20 minutes until golden brown on one side
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  • Bake the other side for another 5 minutes
  • Remove from the oven and allow to cool

Bread rolls are now ready 🙂

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Green Thai Curry

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Thai food is tempting and delicious. Here is my version of Thai green curry. Coconut, cilantro, lemon grass, lemon rind and basil add a unique flavor to this dish !

Ingredients

  • 1 red bell pepper, finely chopped
  • 1 cup paneer chopped into cubes
  • 1/2 cup green peas
  • A few whole pea pods
  • 1/2 cup beans and carrot, finely chopped
  • 3 cups coconut milk
  • Few lemon grass pieces
  • 1/4 tsp lemon rind
  • 1/4 tsp soya sauce
  • A few chives, finely chopped (optional)
  • Basil leaves for garnishing
  • 4 tbsp oil
  • For the paste
    • 1/4 cup small white onions
    • 1 clove garlic
    • 2 tsp cumin seeds
    • 8-9 peppercorns
    • 1/2 inch ginger
    • 2-3 tbsp cilantro
    • 1 tsp salt
    • Juice of 1 lemon
    • 2 tbsp sugar

Method

  • Coarsely grind all the ingredients for the paste
  • Steam cook the red bell pepper, green peas, pea pods, green beans and carrot for 15-20 minutes
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  • Heat 1 tbsp oil in a pan and fry the paneer to a golden brown color
  • Heat the rest of the oil, add coconut milk and bring to a boil
  • Add the steamed vegetables, ground paste
  • Add the fried paneer, lemon grass, lemon rind, a few chives, 1/4 tsp soya sauce and simmer for 10 minutes until all the ingredients blend well
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  • Garnish with basil leaves and serve hot 🙂
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Vegetable Rice Noodles

Noodles are a great eating delight for everyone ! There are different types of noodles and innumerable recipes using noodles, sauces and vegetables. However sometimes the simplest recipe of all ends up being a hit dish in your household. I present a really easy to make recipe for vegetable rice noodles, which was shared with me by my aunt Aparna Suresh. Since then this is a staple noodles dish in my home !

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Ingredients

  • 1/4 cabbage
  • 1/4 cup carrot
  • 1/2 cup beans
  • A handful of snow peas
  • 1 spring onion
  • 1/2 a capsicum
  • 1/2 cup roasted peanuts
  • 2 red chillies
  • 1 clove garlic
  • 1 tsp red chilli powder
  • A few drops of soya sauce
  • Oil – 2 tbsp
  • Salt, to taste
  • Around 4 oz uncooked rice noodles

Method

  • Soak the rice noodles in water for 2-3 hours until the noodles are soft
  • Powder the peanuts to a coarse powder
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  • Grind the 2 red chillies and 1 garlic to a coarse paste
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  • Julienne all the vegetables i.e. cut them lengthwise into uniform thin strips
  • Heat 2 tbsp of oil in a pan and the julienned vegetables and salt and saute for a few minutes
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  • Sprinkle some water and cover and cook for around 15 minutes until the vegetables are almost cooked
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  • Drain the rice noodles and add it to the vegetable mixture
  • Add the peanut mixture, red chilli – garlic paste and the red chilli powder and mix well. Saute for a few minutes
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  • Add a few drops of soya sauce and some more salt or spice if needed and switch off the flame

Serve hot and enjoy 🙂

Eggless Vegetable Quiche

Ingredients

For the filling

  • 200 g carrot
  • 140 g beans
  • 100 g cauliflower
  • 100 g green peas
  • 2 mashed potatoes
  • 1 tbsp corn starch dissolved in 3 tbsp water
  • 1 tbsp ground flaxseed dissolved in 3 tbsp water
  • 1/4 cup whole milk
  • 1/4 cup greek yogurt or any thick yogurt
  • Salt and pepper to taste

For pastry

  • 200 g flour
  • 1/2 cup butter (approx 113 g butter), cold
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup milk, plus more if needed while kneading into a dough

For garnishing

  • 1 large tomato, sliced round
  • Finely chopped cilantro
  • Grated cheese

Method

  • Steam vegetables in water until cooked
  • Place all the ingredients for the pastry into a food processor or stand mixer and mix well until the mixture forms a nice dough
  • Line a round 10″ tin with parchment paper and press the dough into the tin to cover the bottom up and sides evenly
  • Preheat the oven to 350 degrees Fahrenheit and bake the pastry for 10 minutes until slightly brown
  • Mix all the ingredients for the filling and spread over the baked pastry
  • Place the tomatoes over the top and sprinkle with chopped cilantro and grated cheese
  • Bake for 20-25 minutes until the cheese melts

Cut into pieces and enjoy 😊

Baked Masala Cashewnuts

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Try out this baked version of gram flour coated masala cashew nuts that is a perfect snack for tea time !

Makes: 1 kg masala cashewnuts

Ingredients

  • For the coating
    • Gram flour – 1 cup
    • Corn starch – 2 tbsp
    • Rice flour – 2 tbsp
    • Chilli powder – 1 tbsp
    • Ajwain powder – 1/2 tsp
    • Turmeric powder – 1/2 tsp
    • Salt, to taste
  • Whole cashew nuts – 1 kg
  • Oil – 1 – 2 tbsp
  • Water, as required

Method

  • Mix all the ingredients for coating, including salt in a mixing bowl
  • Bring water to a boil and switch off flame
  • Soak the cashew nuts in the water for 2 minutes and drain
  • Coat the drained cashew nuts with the coating
  • Spread the cashew nuts on a baking tray and sprinkle some oil
  • Bake the cashew nuts in batches for a good result
  • Preheat the oven to 400 degrees Fahrenheit
  • Bake the coated cashew nuts for 15-20 minutes until golden brown
  • Cool and store in an air tight container

Enjoy with a hot cup of tea !

 

 

 

Baked Sweet Potato Sandwich

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Looking for a unique recipe using sweet potatoes ! Try this sweet potato sandwich with a crunchy layer of coconut, peanut and roasted gram dal as the filling ! This recipe is adapted from Chef Jyoti N Parekh’s recipe for Yam dabada

I was amazed at the different variety of sweet potato available here in the U.S, I tried the jewel variety ( copper skin and deep orange flesh) and the Japanese sweet potatoes (purple skin and butter colored flesh). Both types of potato tasted delicious !

Makes: 6 sweet potato sandwiches

Ingredients

  • 6 sweet potatoes
  • 3/4 cup grated coconut
  • 3/4 cup coriander leaves, finely chopped
  • 1/4 cup dalia (roasted gram dal), ground
  • 1/4 cup peanuts, roasted and ground to a coarse powder
  • 2 tsp ginger-green chilli paste
  • Salt and sugar to taste
  • Juice of 1 lemon
  • 3 tbsp oil to smear on the potatoes before baking

Method

  • Wash the sweet potatoes well and steam in a rice cooker or pressure cooker
  • Peel the skin and cut each sweet potato into 2 equal pieces, so that you have 12 pieces in all
  • Apply oil on both sides of the sweet potato pieces
  • Mix all the ingredients for the stuffing and divide into 6 equal portions
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  • Place the stuffing between 2 sweet potato halves and press well to form a nice sandwich
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  • Preheat the oven to 350 degrees Fahrenheit
  • Arrange the sweet potato pieces on a baking tray and bake for 30-40 minutes, turning the pieces mid way until the top of the sweet potato is slightly brown and roasted

Serve hot and enjoy 🙂

Christmas Cake

screen-shot-2016-12-24-at-10-14-31-amMerry Christmas Everyone ! Presenting a dark, moist and yummy Christmas Cake from my kitchen ! Ideally this cake should be made at least a week before Christmas , but I only had 2 days on my hand ! The dry fruits and nuts for this cake have to be soaked overnight (for a day, preferably 2)

This recipe will make a large 12 inch as well as smaller 8 inch cake, that serves at least 10-12 people !

This cake recipe is inspired by chef Sabrina Katakam.

Ingredients

  • 350 g flour ( I used unbleached all purpose flour, you can use regular flour too)
  • 1 tsp ground cinnamon
  • 1 tsp powdered nutmeg and cloves (or allspice powder if you have that)
  • Peel of 2 oranges, and 1 lemon
  • 100 g cherries
  • 100 g almonds
  • 900 g mixed dried fruit ( I used dates, prunes, dried berries, golden raisins, craisins)
  • 450 g dried black currants and dried blueberries
  • 225 g finely chopped black grapes
  • 225 g raisins
  • 4 large eggs
  • 4 tbsp milk
  • 225 g butter
  • 225 g dark moist brown sugar
  • 1/4 cup sugar for grinding with the orange and lemon peel
  • 1 tbsp maple syrup

Method

Note: I used a stand mixer for making the cake batter, you can use a food processor or any other method for blending too

  • Chop the grapes and cherries fine
  • Chop the almonds fine
  • Soak all the dried fruits, almonds, currants, cherries, blueberries, grapes and raisins in 4 tbsp of coconut water. Leave it at room temperature overnight (preferably for 2 days)
  • On the day you make the cake, coat the soaked fruit-dry fruit mixture with a little flour. This will prevent it from becoming sticky
  • Beat the egg whites and yellow, adding 1 tbsp sugar until the mixture is smooth and frothy
  • The final mixture should look like thisIMG_0161
  •  Grind the orange peel, lemon peel with 1/4 cup sugar
  • Cream together the lemon, orange peel mixture, butter, sugar and maple syrup until the mixture is soft. Do not over-beat as this type of cake does not need much beating as light cakes
  • Gradually blend in the egg mixture and dry ingredients (flour, cinnamon, nutmeg, clove)
  • Stir in the fruit a little at a time
  • Prepare the cake tin as follows
    • Line the bottom of the tin with four layers of parchment paper
    • Cover with a greased parchment paper that covers the sides of the tin as well
    • Such a padding will help keep the cake moist
    • Preheat the oven to 325 degrees Fahrenheit

    • Bake at this temperature for 1 1/2 hours and then lower the temperature to 275 degrees Fahrenheit, and bake further for 20 minutes.
    • Baking time may vary for your oven, so test the cake to make sure it is well cooked
    • To test the cake: First press on top – it should feel firm and the edges should easily release from the tin. Now, cool the cake on a wire rack. Turn the cake out carefully and wrap it tight with a cling wrap
    • Keep moistening the cake with coconut water ( Brush the cake with coconut water) until it is ready to serve. This cake has a good shelf life.

Enjoy the holiday season !