March 17, 2021

Dilpasand

 

For the dough:
All purpose flour - 2 cups
Milk - 3/4 cup
Sugar - 1/4 cup
Salt - 1/4 tsp
Butter - 3 tbsp
Yeast - 2 tsp
Oil - 1 tsp

Filling:
Dessicated Coconut powder - 1 cup
Tutti-frutti - 1/2 cup
Raisins - 2 tbsp
Chopped nuts - 1/4 cup
Cardamom powder - 1/2 tsp
Powdered sugar - 1/2 cup
Melted butter - 3 tbsp
Mix the above

Method:
1.  Disintegrate yeast in 1/4 cup of luke-warm milk.  Add a tbsp of sugar and set aside for 10 minutes.
2,  Add flour and rest of the milk, salt,sugar, butter and the disintegrated yeast.
3.  Knead to a soft dough by pushing and pulling method to a round ball and add a tsp of oil.
4.  Cover the dough with a cloth and set it for proofing for about an hour and half to 2 hours till the dough is double in size.
5.  Punch the dough down and divide it into two parts.
6. Roll the dough slightly thick and place on a baking sheet.
7.  Place the filling on the dough and cover it with another rolled dough.
8.  Seal the sides gently by wetting with water.
9.  Brush with a few tsp of milk mixed with a tsp of sugar to get a rich brown color.
10.  Keep it in a warm place for an hour and the dough will rise.
11.  Bake in a preheated oven at 350F for 20-30 minutes.
12.  Brush with butter and let it cool for slicing.




March 15, 2021

Air fried Sabudana (Tapioca) Vada

 

Air fried Sabudana (Tapioca) Vada

Ingredients:

Sabudana (Tapioca) for - 1 cup (soaked 8 hours)
Boiled potatoes - 2 
Cilantro leaves chopped - 2 tbsp
Green chillies chopped - 1-2
Turmeric - a  pinch
Curry leaves chopped - 1 strand
Red chilly powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Lemon juice - half a lemon
Roasted peanut powder - 3tbsp
Salt to taste
Oil to spray

Method:
1.  Take a bowl and add the soaked sabudana. 
2.  Grate the boiled potatoes and add to this chopped cilantro, green chillies, turmeric, curry leaves, red chilly powder, cumin seeds, roasted peanut powder and salt to taste.
3.  Mix well and make small balls. 
4.  Flatten the balls and spray oil on them.
5.  Air fry at 350F for 15 to 20 minutes till done.




March 10, 2021

Airfried Veggie & Paneer Koftas in Spinach sauce

Air fried Veggie & Paneer koftas in Spinach sauce

For Kofta: 
2-3 potatoes boiled and mashed  
1/2 cup grated paneer 
2 green chillies 
Chopped Cilantro leaves- 2tbsp
1/2 tsp grated ginger 
1/4 tsp garam masala 
Salt as per taste 
1 tbsp All purpose flour 
Finely chopped cashews 2-3 

 Method: 
1. Grate the boiled potatoes, add grated paneer,  garam masala, chopped green chilies, cilantro leaves, flour, salt and ginger and grated the chopped cashews.  
2. Make small sized balls and keep aside. 
3. Air fry @375F for about 20 minutes  

Gravy 
Chopped onion - 1 big 
Spinach - 5-6 cups 
Tomatoes -2 medium  
Ginger -1/2 inch 
Garlic - 1 clove 
Green chilies -1 
Walnuts - a handful  
Garam masala -1 tsp 
Salt to taste 
Chilly powder- a tsp 

Method: 
1. Blanch spinach in hot water.  Sauté onions in olive oil add ginger, garlic tomato. Blend it with walnuts.
2. Boil the blend mixture and add Garam masala, chilly powder salt. 
3. Serve koftas in spinach sauce with fresh cream drizzled.

March 2, 2021

Potato Palya Buns



Potato Palya Bun


Ingredients:

Bread flour or all purpose flour – 3 cups

Butter (softened at room temp) – 1½ tbsp. 

Salt – 1 ¼ tsp 

Sugar – 2 tbsp.

Water – 1cup & 2 tbsp.

Olive oil – 1 tbsp.

Active dry yeast – 3 tsp


Stuffing:

Potato palya – 1 cup


Milk – 2 tbsp. +1 tsp sugar for brushing

Butter – 1 tbsp. for brushing when done


Method:

  1. Disintegrate yeast in ¼ cup luke warm water (about 80-90F).  Add a tbsp. of sugar and set aside for 10 minutes.

  2. Add flour and rest of the water, sugar, salt to the disintegrated yeast.

  3. Knead to a soft dough by pushing and pulling method to a round ball and add a tbsp. of oil.

  4. Cover the dough with a cloth and set it for proofing at a warm place for 1½ - 2 hours till the dough is double in size.  

  5. Roll the dough flat to take out the air bubbles.

  6. Divide the dough to desired size.

  7. Take a portion of the dough and stuff with the potato palya mixture and cover it.

  8. Place the divided dough balls on a greased baking sheet and flatten slightly.  

  9. Brush with milk mixed with sugar

  10. Rest it in a warm place for 30 minutes to proof.

  11. Bake at 400F for about 20 minutes till done

  12. Brush with butter before serving.



March 1, 2021

Khara Bun


Khara Bun


Ingredients:

Bread flour or all purpose flour – 3 cups

Butter (softened at room temp) – 1½ tbsp. 

Salt – 1 ¼ tsp 

Sugar – 2 tbsp.

Water – 1cup & 2 tbsp.

Olive oil – 1 tbsp.

Active dry yeast – 3 tsp


Masala:

Onion chopped & sautéed – 3 tbsp. (½ of a small onion)

Curry leaves – 3 strands

Cilantro – 3 tbsp. chopped

Ginger grated – ½ inch

Green chilies chopped – 2 (adjust per your spice requirement)


Milk – 2 tbsp. +1 tsp sugar for brushing

Butter – 1 tbsp. for brushing when done


Method:

  1.  Disintegrate yeast in ¼ cup luke warm water (about 80-90F).  Add a tbsp. of sugar and set aside for 10 minutes.

  2. Add flour and rest of the water, sugar, salt to the disintegrated yeast.

  3. Knead to a soft dough by pushing and pulling method to a round ball and add a tbsp. of oil.

  4. Cover the dough with a cloth and set it for proofing at a warm place for 1½ - 2 hours till the dough is double in size.  

  5. Roll the dough flat and spread the masala ingredients.

  6. Divide the dough to desired size.

  7. Place the divided dough balls on a greased baking sheet and flatten slightly.  

  8. Brush with milk mixed with sugar

  9. Rest it in a warm place for 30 minutes to proof.

  10. Bake at 400F for about 20 minutes till done

  11. Brush with butter before serving.

February 20, 2021

Tutti-frutti cookies

 

Tutti-frutti cookies


Ingredients:


All purpose flour - 1 cup

Butter – ½ cup softened

Sugar – ½ cup

Almond essence – ½ tsp

Custard powder – ¼ cup

Baking powder – ½ tsp

Cardamom powder – ½ tsp

Tutti-frutti – ½ cup

Cashew nuts – ¼ cup chopped

Milk – 2 tbsp.

Method:

1. Whisk butter and sugar to a smooth consistency.  Add almond essence.

2. Mix the dry ingredients in a separate bowl flour, custard powder, baking powder, and cardamom powder.

3.  Add half of this to the creamed butter and sugar mixture.  Mix well.

4.  Add the rest of the dry ingredients with 2 tablespoon of milk to form a dough.

5.  Add the tutti-frutti and chopped cashew nuts to the dough

6.  Roll the dough to a cylindrical or rectangle log and cover with cling wrap.

7.  Keep in the refrigerator for 30 minutes.

8.  Cut to 1cm thick slices and arrange them on a greased baking sheet

9.  Bake at 350F for 20 minutes or till done till light brown.

10.  Remove the cookies and let them cool to harden.


September 16, 2020

My daughter Nikita tried this Fig and Walnut Focaccia Bread. She used the figs grown at home. Recipe from the book "Bread Baking" by Bonnie Ohara #yardtotable

September 15, 2020

Stuffed Tindora curry

Stuffed Tindora

 Ingredients:

Tindora - 20

Filling:
Besan - ½ cup
Peanuts roasted- ¼ cup
Red chilly powder - 2 tsp
Turmeric powder - ½ tsp
Fennel seeds (Saumph) roasted- 1 tsp
Asafoetida - ½ tsp
Onion - 1 small finely chopped
Olive oil - 2tbsp
Salt to taste

Seasoning:
Oil - 4 tbsp
Mustard seeds - 2 tsp
Cumin seeds - 1 tsp
Curry leaves - 2 strands
Urad dhal - 1 tsp
Onion - 1 medium

Garnishing:
Cashew nuts - about 20 roasted in ghee
Cilantro chopped - 2 tbsp

Method:
1.      Roast the besan flour for a few minutes.
2.      Powder the peanuts & fennel seeds.
3.      Mix the besan flour, powdered peanuts, red chilly powder, turmeric powder, fennel seeds powder, asafetida, salt and finely chopped onions.
4.      Mix this with 2 tbsp of olive oil and little water to make a thick mixture.
5.      Wash and dry the tindoras.  Slit it in 4 keeping the base intact.
6.      Stuff the tindoras with the prepared filling.
7.      Steam the tindoras for 5 minutes.
8.      Heat 4 tbsp. of oil and make a seasoning of mustard seeds, cumin seeds, urad dhal, asafoetida, and add the chopped onion and sauté.
9.      Add the steamed stuffed tindoras.
10.     Adjust salt if necessary and garnish with chopped cilantro and cashew nuts.

September 8, 2020

Fig & Dates Burfi

Made burfis with home grown figs
#yardtotable

Fig & Dates Burfi

Ingredients:
1 cup  - fresh figs chopped

1 cup – chopped dates

1-2tbs ghee

Chopped nuts:
Almonds, pista, cashew, walnut – 1 cup together
Poppy seeds - 1 tsp
Nutmeg- 1/2 tsp
Cardamom powdered -7 pods

Method:

Chop the nuts and set aside.
Roast poppy seeds set aside
Add ghee to a pan & add the chopped fig/date mixture.
Cook the fig and date mixture for a few minutes till it becomes a mush.
Add chopped nuts, cardamom powder, and nutmeg.
Keep stirring & add another spoon of ghee till the mixture comes together and leaves sides.
Spread the mixture on a greased plate.
Cut to desired shapes when it is cooled.


August 12, 2020

Dubai Burfi

My friend Uma is the sweetest person and an excellent cook. She is known for making all kinds of delicious desserts and savory dishes. One of her specialities is Dubai burfi. A few months back, when we visited her house, one of her guests asked her to give a demonstration making the burfi. She readily agreed and prepared it, with step by step instructions. My daughter and I daughter took some pictures and filmed the process, and I edited it together to make a full video of Uma's demonstration. Here it is!  


Dubai Burfi prepared by me following the video



Ingredients:

Almonds powdered - 1 cup
Cashew powdered - 1 cup
Walnuts powdered - ½ cup
Milk powder - 2½cups
Sugar - 3½ cups
Ghee - 2 cups
Water - 1½cups
Saffron - ½ tsp
Cardamom powder - 1 tsp

Method:
1.      Powder almonds, cashew and walnuts separately.  To this add the milk powder.
2.      Take a heavy bottom vessel and add sugar and water and let it dissolve.
3.      Add the powdered nuts and milk powder.
4.      Keep stirring continuously. 
5.      Add saffron and cardamom powder.
6.      Keep adding ghee throughout the process gradually.
7.      When the consistency is thick and brown and it leaves the sides of the pan it is ready.
8.      Pour the mixture on a greased plate and spread the mixture.
9.      Cut to desired shapes and store in a container.


July 5, 2020

Zucchini discs

 
Zucchini Discs
Ingredients:
Zucchini - 2
Salt - 1 tsp
Olive oil to brush
Pepper powder - 1/2 tsp
Chopped basil - few leaves
Mozzarella cheese- 1/4 cup grated
Tomato sliced - 1

Method:
1.  Slice the zucchini to slightly thick slices.
2.  Brush with olive oil on both sides of the zucchini slices.
3.  Sprinkle salt and pepper powder.
4.  Preheat oven to 400 F.
5.  Roast the zucchini slices in the oven for 10 minutes till cooked.
6.  Top it with tomato and mozzarella cheese.
7.  Broil for 2 minutes till cheese melts golden.
8.  Garnish with basil leaves.




June 14, 2020

Nipat

Nipat

Ingredients:
Boiled rice - 1 cup
Urad dhal - 1 cup
Chopped green pepper/Chilly powder -3 or per desired spice level
Chopped curry leaves -6 strands
Roasted channa dhal - 2 tbsp
Salt - to taste
Butter - 2 tbsp melted
Asafoetida - a pinch
Oil - to fry

Method:- 
1.  Soak boiled rice for 5-6 hours.
2.  Roast urad dhal little brown and powder it.
3.  Blend the boiled rice with less water.
4.  Add the urad dhal powder to the blend rice.
5.  Add green pepper/chilly powder, curry leaves, roasted channa dhal, asafoetida, butter, and salt.
6.  Make the dough to small balls and place greased plastic sheet and flatten to small discs.
7.  Deep fry till golden

May 31, 2020

Bread Pakora

Bread Pakora
Ingredients:
Bread slice - 3 slices cut into 4 pieces
Besan flour - 1/2 cup
Asafoetida - a big pinch
Red Chilly powder - 1/2 tsp
Rice flour - 1 tbsp
Kasuri methi - 2 tbsp
Olive oil - 1 tbsp
Salt to taste
Water to mix

Method:
1.  Mix besan flour, asafoetida, red chilly powder, rice flour, kasuri methi, olive oil with water to make a thick dough.
2.  Dip the bread slices and place on an aluminum foil in the air fryer at 350F for 5 minutes. 
3.  The dough will harden and now take off the aluminum foil and air fry for at 10 minutes at 350F till well done on both sides.
4.  Serve with ketchup.

Methi Matar Malai

Methi Matar Malai
Ingredients:

Fresh methi leaves - 2 cups chopped
Green peas fresh/frozen - 1
Onion - 1 medium
Ginger - 1 inch
Cashew nuts - a handful
Green chilies - 2
Red chilly powder - a tsp
Cinnamon powder - half tsp
Amchur powder - half tsp
Whipping cream - 1/4 cup
Olive oil to saute - 2 tbsp
Salt - to taste

Method:
1.  Chop onion finely and saute in olive oil.
2.  Add the chopped methi leaves and saute.
3.  Steam peas with a pinch of salt.
4.  Blend green chilies, ginger, cashew nuts with minimum water.
5.  Add the steamed peas and blend paste to the sauteed onion and methi leaves.
6. Mix well add cinnamon powder, red chilly powder, amchur powder and salt to taste.
7. Finally add the whipping cream.
8. Serve with roti or paratha.

May 30, 2020

Air fried Aloo Gobi

Aloo Gobi

Ingredients:
Cauliflower - 1 head separated to florets
Onion - 1 medium sized chopped
Potatoes - 3 medium chopped 
Tomatoes- 1 medium finely chopped
Ginger - 1 inch grated
Green chilies - 2 to 3
Olive oil - 4 to 5 tbsp
Turmeric powder - 1 tsp
Asafoetida - a big pinch
Red chilly powder - 1 tsp
Garam masala powder - 1 tsp
Cilantro chopped - 2 to 3 tbsp
Salt - to taste

Method:
1.  Toss the cauliflower in 2 tbsp of olive oil.  Set aside
2.  In the same container toss the potatoes with olive oil set aside.
3.  Finally add a tbsp of oil and add chopped onions and toss.
4.  Air fry cauliflower, onions, and potatoes, at 350F for 10-12 minutes.
5.  Take a pan and add a tbsp of olive oil add turmeric powder, asafoetida, green chilies,  grated ginger and chopped tomatoes and cook for about 3 minutes.
5.  Add the air fried cauliflower, potatoes, and onions and mix.  Add salt to taste, red chilly powder, and garam masala.  
6.  Finally add the chopped cilantro.

April 13, 2020

Beets Pulav


Beets Pulav

Ingredients:
Vegetables
Beet root-1 big chopped
Carrot - 1 medium chopped
Potato - 2 medium chopped
Peas - 1/2 cup
Tomato - 2 medium chopped
Onion - 1 medium chopped
Ginger grated - 1 inch
Green chilies - 3 or more per taste
Mint leaves - a handful chopped
Lemon juice - a tbsp
Cashew nuts - a handful for garnish
Cilantro - for garnish
Salt to taste

Spices:
Black pepper - 1 tsp
Cumin - 1 tsp
Cinnamon - 1 stick
Bay leaf -1
Cloves -10
Cardamom - 4
Olive oil for sauteing

Basmati rice - 1&1/2 cup
Water - 1&1/2 cup


Method:
1.  Soak basmati rice in water for half an hour.
2.  Roast the spices in a tsp of olive oil.
3.  Saute onion, green chilies, ginger, and other vegetables in olive oil.
4.  Drain the rice and add to the vegetables, add chopped mint, salt and water.
5.  Cook in instant pot rice setting or pressure cooker/rice cooker.
6.  When the pulav is cooked add lemon juice, garnish with cilantro and cashews.

April 4, 2020

Dalgona Coffee

Dalgona Coffee

Ingredients:
Instant coffee powder - 2 tbsp
Sugar - 2 tbsp
Hot water - 2tbsp
Milk - 1/2 - 1 cup

Method:
1. Combine the instant coffee powder, sugar, and hot water in a mixing bowl
2. Use a hand whisk or an electric mixer with the wire whip attachment to whip the mixture until the  mixture is fluffy and stiff peaks form. The mixture should be lighter in color.
3. Spoon the whipped coffee over hot or cold milk to serve.

April 3, 2020

Air fried Crispy Poha (flattened rice)

Air fried crispy poha

Ingredients:
Thin variety Poha - 2 cups
Olive oil - 2tbsp
Salt - to taste
Chilly powder - t tsp or more as per taste
Peanuts - a handful

Seasoning:
Oil - 1 tsp
Asafoetida - a pinch
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves - 4 sprigs
Red chilly -1 broken
Roasted channa dhal - 2 tbsp

Method:
1.  Take poha and peanuts in a bowl and and 2 tbsp of olive oil and mix it well so it is well coated.
2.  Keep in the air fryer in a steel colander and air fry for 8 to 10 minutes at 300F
3.  Add salt and chilly powder
4.  Add one tsp of oil and make a seasoning of mustard seeds, asafoetida, turmeric powder, curry leaves, red chillies, and roasted channa dhal.
5.  Pour the seasoning on the poha.
6.  Serve when it is room temperature.

April 4, 2019

Jackfruit Shrikhand

Jackfruit Shrikhand


Ingredients:
Whole milk Yogurt - 3 Cups
Powdered sugar - 1/4 Cup (adjust to taste)
Jackfruit pulp preserved - 2 Tbsp (jackfruit blend, cooked & cooled)
Cardamom powder - A pinch
Saffron - Few strands
Pista and cashews chopped - to garnish
Jackfruits pieces - To garnish

Method:
1.  Strain the yogurt and hang in a cheese cloth overnight.
2.  Dissolve saffron in a tsp of milk and add to the strained yogurt.
3.  Whip the yogurt, jackfruit pulp, cardamom powder with a whisk attachment.
4.  Garnish with pieces of jackfruit and nuts.


March 18, 2019

Pesto Pasta

Pesto Pasta

Ingredients: 
2 cups basil leaves
1 clove garlic
2 tbsp. Pine nuts/almonds/nuts of your choice
Salt to taste
Pepper powder 1 tsp
Olive oil - 1/3 cup 
Parmesan Cheese - 3oz
Pasta - 1 box (1lb)
Vegetables: Bell pepper, Onion, Mushroom, Spinach - Chopped
Mozzarella Cheese grated - 1 cup

Method:
1.  Mix all the ingredients for pesto in a food processor to mix well to a coarse paste and add olive oil and parmesan cheese.  ( I usually make a large batch of pesto in summer and freeze in ice cube trays and store in zip lock bags in the freezer for ready use)
2.  Cook pasta al dente for 11 minutes as per box directions.
3.  Saute vegetables in olive oil and set aside.
4.  Mix the pesto sauce in the pasta and add the sauteed vegetables.
5.  Finally top with mozzarella cheese and bake the pasta at 350F for 20 minutes till the cheese melts.

January 20, 2019

Almond Flour Dill Crackers



Almond Flour Dill Crackers

Ingredients: Almond flour - 1 cup
Water - 3 Tbsp
Ground flaxseed - 1 Tbsp
Sea salt - 1/2 Tsp
Sea salt for topping
Fresh chopped dill -1/2 cup
Black pepper - 1/4 tsp
Basil leaves - 1/2 tsp

Method: 1. Preheat oven to 350°
2. Add almond flour, water, flaxseed, chopped dill, pepper, dried basil and sea salt in a bowl and mix with hand it becomes crumbly. Knead and make it to a dough
3. Place the dough on a piece of parchment paper and roll in with a second piece of parchment.
4. Prick with a fork on top and sprinkle sea salt.
5. Cut to square pieces and bake at 350° for 20-25 minutes till brown and done.
6. Let it cool and store in airtight container.

February 20, 2018

Cauliflower Crust Pizza

My daughter Nikita made this Cauliflower pizza crust adapting the recipe from the Food Network.

Cauliflower Crust Pizza

Ingredients:
Cauliflower - 1 Large
Mozzarella cheese - 2 Cups
Egg - 1
Salt - 1/4 Tsp
Oregano, basil dried - 1 Tsp
Toppings - Sliced vegetables as desired
Pizza sauce  - As required

Method:
1.  Pulse the cauliflower florets in a food processor to make it rice consistency.
2.  Steam the cauliflower for about 5 minutes.
3.  Drain the water completely with a cheese cloth.
4.  Mix the beaten egg, a cup of mozzarella cheese, salt and seasonings.
5.  Put this dough and spread on a parchment paper on the baking sheet or pizza stone.
6.  Bake it at 425F for 15 to 20 minutes till golden brown.
7.  Remove the crust from the oven and top with mozzarella cheese and the choice of veggie toppings.
8.  Sprinkle pizza seasonings and bake for 10 more minutes till the cheese melts.

February 14, 2018

Chocolate Covered Strawberries

This is a very simple dessert which can be made in 10 minutes. All you need is fresh strawberries and chocolate chips.

Chocolate Covered Strawberries

Ingredients:
Strawberries - 20 Medium-sized
Semi sweet chocolate chips - 1/2 Cup
White chocolate chips - 2 Tbsp
Coconut oil 1/2 Tsp

Method:
1.  Melt the chocolate chips and coconut oil in microwavable safe cup.
2.  Mix well with a spatula.
3.  Dip the strawberries in the melted chocolate and place on a parchment paper.
4.  Melt the white chocolate with a dash of coconut oil and drizzle on the strawberries.

Rose Sandesh

Sandesh is a Bengali dessert made with paneer.  I tried this recipe for Valentine's Day adding rose flavor and color.
Rose Sandesh

Ingredients:
Milk - 1/2 Gallon
Vinegar/Lemon juice - 4 to 5 Tsp to curdle milk
Sugar - 4 Tbsp
Rose color and flavor
Saffron, pistachios and Rose petals - To garnish

Method:
1.  Boil the milk and curdle with lemon juice or vinegar.
2.  Strain the water with a cheese cloth
3.  When all the water has drained knead the paneer to make it to a smooth paste.
4.  Add sugar, rose flavor and color.
5.  Make balls, add saffron strands on top and steam for 10 minutes.
6.  Garnish with pistachios and rose petals.
7.  Cool it in the refrigerator before serving.


July 4, 2017

Orange Kulfi

This is orange flavor kulfi poured in orange peel and decorate with orange slices

Orange Kulfi

Ingredients:
Condensed Milk - 1 Cup
Evaporated Milk - 1 Cup
Whipping cream whipped - 1/2 Cup
Cool whip - 1/2 Cup
Orange color - Few drops
Orange essences - Few drops
Orange cups from peeled oranges
Orange slices for decoration

Method:
1.  Whip the whipping cream.
2.  Add condensed milk, evaporated milk, cool whip, color and essence and gently fold in.
3.  Pour in orange cups and freeze for 5 to 6 hours.
4.  Decorate with orange slices.

April 23, 2017

Spinach Chakli

Chakli is a savory snack made from rice flour, roasted gram dhal, black gram dhal and spices.  I used fresh spinach and green chilies to enhance the flavor.

Spinach Chakli

Ingredients:

Rice flour - 3 Cups
Roasted urad dhal flour - 1 Cup
Roasted gram flour - 3/4 - Cup
Asafoetida - A pinch
Fresh spinach - 3 Cups chopped & blend 
Green Chillies - 5 or 6 Depending on spice level
Butter - 3 Tbsp
Salt - To taste
Oil - To fry

Method:
1. Mix all the flours and add asafoetida and salt.
2. Add butter, blend spinach and green chilies and knead to a smooth dough.
3. Make spiral chaklis with the chakli maker.
4. Deep fry till done.
5. Store in airtight container.

April 6, 2017

Dates Holige


Inspired by Mane Holige of Gandhi Bazaar I tried this making dates holige.  Got some tips on this dessert from Udupi recipes

Dates Holige

Ingredients:
For the dough:
Fine semolina- 1/2 Cup
All purpose flour- 1 Cup
Salt- 1/2 Tsp
Turmeric powder- A pinch
Oil- 1/4 Cup
Water- To mix

For the filling:
Pitted Dates- 8 Oz
Desiccated coconut- 1/2 Cup
Cardamom powder- 1/4 Tsp

Method:
1. Take fine semolina, all purpose flour, salt and turmeric powder in a bowl.
2.  Combine everything adding water gradually to make a soft dough.
3.  Add some oil and knead.
4.  Put some oil on top of the dough and cover it and rest it for a couple of hours.
5.  Finally knead once again soft and loose dough.
Stuffing
1 . Blend the dates with as little water as possible.
2. Add coconut powder and blend dates cardamom and cook in a non stick pan.
3. When it thickens and leaves the pan turn off the heat and let it cool.
4.  When completely cooled make lemon size balls of the stuffing.
To assemble:
1.  Make balls of lemon size with the dough.
2.  Place the stuffing in the dough and seal it.
3.  Roll or press it to a thin disc of 5 inches on a plastic sheet.
4.  Transfer the rolled holige to a heated non stick skillet and cook on both sides on medium flame.
5.  When the brown spots appear they are done.
6.  Serve with ghee.

March 4, 2017

Carrot & Beet Crust Pizza

I tried making the pizza crust healthy by adding grated carrots and beets to add more veggies in the diet.  It was surprisingly very tasty.

Carrots & Beet Crust Pizza
Ingredients:
For the crust:
Carrots grated - 1 Cup
Beets grated - 1 Cup
Bread flour - 2 Cups
Salt - 1 Tsp
Sugar - 3 Tsp
Water - 1 Cup
Olive oil - 2 Tbsp
Yeast - 3 Tsp

For the toppings :
Pizza Sauce - 1 Cup
Mozzarella cheese - 1 Cup
Vegetables chopped - Choice of bell pepper, onion, olives, mushrooms, jalapeno etc
Oregano & Basil leaves - to sprinkle

Method:
1.  Disintegrate yeast and sugar in lukewarm water.  The yeast will rise.
2.  Make a well in the flour  and add the yeast mixture.
3.  Gently add the grated veggies and salt and oil and knead to a soft pliable dough.
4,  Cover the dough with cling wrap or towel and keep in a warm place for a couple hours till the dough is double in size
5.  Punch down the down and stretch it and place on a pizza stone and let it rise.
6.  Apply pizza sauce generously.
7.  Cover with mozzarella cheese and drizzle some olive oil.
8.  Top with vegetables of your choice and bake in the over at 425F for about 15 to 18 minutes.

March 1, 2017

Methi (Fenugreek) Masala Bread

Methi (Fenugreek) is a herb and the seeds and leaves are used in Indian cooking.  This herb is highly beneficial to health and has medicinal value.  I tried to incorporate this in bread and the taste and flavor of this bread was amazing.

Methi Masala Bread

Ingredients:
Yogurt - 3/4 Cup
Salt - 1 Tsp
Sugar - 3 Tsp
Olive oil - 2 Tbsp
Mexican cheese - 1/2 Cup shredded
Chilly powder - 1 Tsp
Garam masala powder - 1 Tsp
Turmeric power - 1 Tsp
Bread flour - 1 1/2 Cups
Besan flour - 1/2 Cup
Yeast - 2 Tsp

To be added during the mixed bread cycle:
Onion medium - 1/2 Chopped sauted in olive oil
Methi leaves - 1/2 Cup cleaned
Cilantro leaves - 2 Tsp chopped
Curry leaves - 2 Strings
Green chilies - 2 Chopped
Ginger - 1/2 Inch grated


Method:
1.  Add all the ingredients for the bread in the bread machine in the order given above.
2.  Set the bread machine to mix bread cycle.
3.  Start the bread machine.
4.  Make sure the dough is a soft elastic ball, if necessary add a tsp of flour if the dough is sticky or a tsp of oil if the dough is tight.
5.  When the machine beeps add the chopped onion, methi leaves, cilatntro, curry leaves, chopped green chilies and grated ginger.
6,  Cool completely when done and slice.


February 23, 2017

Avalakki (Poha/Flattened rice) Upkari:

Avalakki (flattened rice) upkari is a popular breakfast item or evening snack. It is served for breakfast with upma and banana.
Avalakki Upkari

Ingredients:
Avalakki (Thin variety) - 2 Cups
Powdere Jaggery or brow sugar - 2 Tbsp
Red chilies - 2
Coriander seeds - 1/2 Tsp
Cumin seeds  1/2 Tsp
Fresh grated coconut - 1/2 Cup
Salt - To taste

Seasoning:
Olive/Coconut oil - 2 Tbsp
Asafoetida - A pinch
Mustard seeds - 1/2 Tsp
Turmeric powder - 1/2 Tsp
Curry leaves - 2 Strings
Coriander leaves - 2 Tbsp chopped

Method:
1.  Dry grin cumin seeds, coriander seeds and red chilies.
2.  Add the grated coconut to the poha and mix.
3.  Add the powered spices, jaggery/brown sugar, and salt.
4.  Head the oil, add mustard seeds and when it sizzles add asafoetida, curry leaves, and turmeric powder.
5.  Pour the seasoning on the avalakki.
6,  Garnish with fresh chopped cilantro leaves.



February 20, 2017

Chakli

Chakli is a popular savory snack.  It is made with rice flour, roasted gram flour and urad dhal flour mixed with butter and spices.


Chakli

Ingredients: 
Rice flour - 3 Cups (preferably rice soaked, dried in shade and powdered)
Roasted urad dhal flour - 1 Cup
Roasted gram flour - 3/4 Cup
Asafoetida - A pinch
Cumin seeds - a Tsp
Sesame seeds - a Tsp
Butter - 3 Tbsp
Salt - To taste
Oil - To fry

Method:
1. Mix all the flours and add asafoetida, cumin seeds, sesame seeds and salt.
2. Add butter and water to mix  and knead to a smooth dough.
3. Make spiral chaklis with the chakli maker.
4. Deep fry till done.
5. Store in airtight container.