Saturday, 30 March 2013

Dinner Rolls (Baking Eggless Challenge )

Finally I have decided to try my hands at baking. It is not that I do not bake at all , but if there is any thing in cooking that I am apprehensive of it has to be baking. Some of my earlier attempts at baking failed to give me the desired results  and since then I am never confident about it.

But I have decided that if I want to learn it , I have to go through it again and again taking my failures as challenges.

I have joined  baking-eggless-group  from this month not because I am an expert baker but with a hope that I may learn many things from my blogger friends and get their helpful tips too. This months challenge for the baking eggless group was these lovely dinner rolls which were suggested by Priya Srinivasan  and are originally taken from cookingclassy  website. As it called for just 1 egg I substituted it with curd which for me is a tried and tested substitute as I didnt want to experiment something new at the last moment. Yes I forgot to mention that I joined this group only one day back and so had a single day to complete the challenge. Hope I have successfully done it. Ofcourse I did not try any variations and stuck to all the instructions A to Z. The only change I made was to halve all the ingredients .


Ingredients :

1/3 cup warm water
1 1/2 tsp dry yeast
1/3 cup + 1/4 tsp granulated sugar
1/3 cup milk
1/4 cup salted butter (room temp)
2 tbsp curd + 1 pinch baking soda (substitute for 1 egg)
1/2 tsp salt
1 cup  maida ( all purpose flour)
1 n 1/2 cup wheat flour









Method :




Add yeast and 1/4 tsp sugar in warm water and dissolve it .
Keep it till mixture is foamy (10 mints approx )
Take this in a vessel and blend  .
Now add 1/3 cup sugar, warm milk, 5 tbsp butter, curd + soda and salt.
Mix  properly and add half of  maida and wheat flour and mix well.
Mix the remaining maida little at a time kneading well.
The dough should be elastic and slightly sticky.








Keep it in a greased bowl and cover it with plastic wrap for  1 1/2 hours in a warm place.
It will be double the size.
Punch it with hands and make a big ball .












Roll it  into a circle approx 13 inches and apply 1 tbsp butter to it evenly.
Cut it into 4 quarters and further each quarter into 3 more pieces like pizza.
Make a roll of each piece from wide outside to the narrow inside.












Arrange them on a buttered sheet.








 





Cover them with a plastic wrap and let it rise once again for about 1 hour till almost double.













During the the 10 minutes preheat the oven to 180 degree celcius and bake for  20  minutes or till golden brown.
Brush the rolls with the remaining butter.





Friday, 29 March 2013

Palak (Spinach ) Souffle

Hot baked savoury dishes is one of my familys favourites. Having them regularly saves my time as well as there is satisfaction on everyones face.This souffle also has palak (spinach) which is one of the healthiest greens and I think this is one of the best dishes to include it in your diet. To make it more healthy maida can be subtituted by wheat flour( there is absolutely no change in taste or texture ). Serve this with Garlic bread.


Ingredients :

3 bunches......................Spinach
1 ...............................onion (very finely chopped)
2 tbsp..........................maida (all purpose flour)
1 cup ..........................milk
1 tbsp and 2 tbsp..........butter (divided)
1 tbsp.........................pepper powder
1 tbsp.........................nutmeg powder
5 to 6 ......................garlic cloves (crushed)
1/2  cup.......................cheddar cheese (grated )
3 ...........................eggs (yolks and white separated )







Method :

Wash and clean the spinach and take only the leaves.
You can pressure cook the stalks and use them somewhere else.(eg soups or veg stock)
Chop the leaves.
Heat 1 tbsp butter in non stick pan and saute the chopped leaves till almost all the water dries up.
Keep them aside.
Now heat 2 tbsp butter and add crushed garlic and onions and  saute till golden.
Add the maida and stir fry well till it gives out nice aroma.
Now carefully add milk stirring all the while till no lumps remain.
Add pepper powder , nutmeg powder and salt.
Now mix the stir fried spinach in it and add the grated cheese.
Now add the whisked egg yolk and mix well.
Lastly add the stiffly beaten egg whites and fold very gently.
Pour the mixture in a baking dish and bake at 180 degrees celcius for 20 to 25 minutes
 or till golden brown on top.
Serve hot immediately with garlic-bread.
If the souffle becomes cold it sinks down so have it when still hot.


Sending this to :

priyas healthy-diet-event at .cookingspace

sumeesculinary kids-delight

lets-cook-for-kids at simplysensaionalfood

my-event-spotlight  hosted by cuisinedelights

celebrate-easter-event

   gayathris event   wtml-march-2013

cook-like-celebrity-chef-5

































Wednesday, 27 March 2013

Murg Methi (Chicken with fenugreek leaves )


Ingredients :

1/2 kg ........................chicken pieces
1 small bunch ................fenugreek leaves ( or 1/2 cup dry kasuri methi )
2.............................onions (finely chopped)
2 tbsp.........................ginger, garlic paste
1tbsp.............................green chilly paste
1 tsp............................turmeric powder
1 tsp..........................garam masala
2 tbsp..................cashewnuts paste
1 tsbp...........................fresh cream
2 tbsp.......................ghee
salt







Method :

Marinate the chicken pieces with both the pastes, salt and turmeric powder for 2 hours .
Clean the methi bunch and pick up only the leaves.
Chop them finely.
If adding dry kasuri methi , then soak it in warm water for 15 minutes.
Heat ghee in the pan and add chopped onions and saute till transparent.
Now add the marinated chicken and mix it properly and cook for 10 minutes .
Now add the chopped methi leaves or squeezed dry methi leaves .
Mix and cook for 10 more minutes covered with lid.
Add little milk if needed but keep the gravy thick.
In the end add garam masala , cashewnut paste and fresh cream.
Cook for 5 more minutes.
Serve hot with roti, parathas, rice or pulav.


Sending this to


priyas healthy-diet-event  at  .cookingspace











Tuesday, 26 March 2013

Puran Poli ( Chana daal stuffed sweet parathas )

Hi everyone ,




                       Let me first wish all of you a very happy holi. 


Holi is the Hindu festival of colours  celebrated in the hindu month of Phalgun.

And now the indispensible part of the festival i.e the sweets and other delicacies prepared during Holi.

Holi is usually related with puranpoli, bhaang and many many more delicious things.

Today I made puranpoli on this auspicious day and am posting the recipe .

I just cant think of celebrating this day without puranpoli. If we dont have it I keep on feeling that the celebrations are incomplete.


Ingredients :

2 cups ....................chana daal
1 cup.......................jaggery
1 cup .....................wheat flour
1 cup.....................maida
2 tbsp....................semolina (rawa)
1/2 cup ................oil
1 tbsp...................cardamon powder
1 tsbp....................nutmeg powder.
1 tbsp .................ghee





Method :

Soak the chana daal in water for 2 to 3 hours.
Knead wheat flour, maida and rawa with little water to a slightly loose and sticky dough.
Now add 1 tbsp oil at a time and keep on kneading till all the oil is used and the dough
becomes sticky and oily.
Keep the dough aside .
Pressure cook the chana daal with little water till it is properly cooked
This should be done with 3 to 4 whistles and 10 minutes cooking after that on slow flame.
Drain out any water if left in daal .
Now in a non stick pan add 1 tbsp ghee and add daal and jaggery and go on stirring.
First the jaggery will melt and the mixture will become diluted but stir continuously.
After about 25 to 30 minutes the mixture will start thickening.
If you insert the spoon in the mixture it should not fall and remain straight.
This is the test that you have got the correct consistency.
Now either grind this on the grinder to get a smooth paste or mash it properly till smooth.
Form medium balls and keep them aside.
Now take a small ball of dough and flatten it on your palm.
Keep the daal jaggery ball in the middle and close the dough from all sides.
Now roll this like you would for a stuffed paratha .
Cook on Non stick tawa on both sides till done.
Serve with a dollop of ghee .
Some people like to eat this puranpoli dipped in milk.



Linking this to following events ,

sumeesculinary kids-delight

foodabulous-fest-celebrate-march-masti

jagrutis event  know-your-dairy-series-ghee

my-event-spotlight  hosted by cuisinedelights 15th april

celebrate-easter-event of jagrutidhanecha

cooking-with-seeds-dals
























Chana Daal Halwa ( The SNC Challenge - Mar 2013)

Hi friends ,

At last I could complete my March SNC challenge , i. e. Chana daal halwa which was given by Kirti  of the Northern team.Ever since this challenge group was formed by Divya  of You too Can Cook Indian Food ,
I had been eagerly wanting to join it, but due to some other personal priorities always kept on postponing the idea of being a part of this lovely group.

But now finally  I am able to be  the part of this lovely event. In future as and when I get time would love to try out some of the challenges met by members for the previous months  as they are too good to skip.

Now about the Chana daal Halwa ; frankly speaking till I read this challenge I didnt know about this recipe. I only had been a fan of Marwari Moong Daal ka halwa. But trust me this chana daal halwa was equally delicious and is quite easy to prepare too, thanks to the detailed instructions provided by Kirti. I have followed her instructions fully and the result was too good.

Ingredients :

1 cup....................chana daal
3/4 cup ...............ghee
3/4 cup .................sugar
2 and 1/2 cup..........milk
1 tbsp.................cardamom powder
1 tbsp...............almond slivers
1 tsp................pistachio slivers
4 to 5 ...............saffron strands






Method :

Soak Chana dall in water for 2 to 3 hours and pressure cook it for 2 whistles or till just done.
Smash it with a spoon , taking care not to make it into very smooth paste.
Heat ghee in a non stick pan and add the mashed daal.
Keep on high flame and go on continuously stirring.
Within 5 to 6 minutes the daal will give out a beautiful aroma and ghee will start separating.
Slightly dry roast the saffron for a minute and dissove it in 1 tbsp hot milk.
Mix this milk to the remaining milk.
Now add 1/2 cup milk and again stir the daal continuously till the milk is absorbed and ghee separates.
Continue adding 1/2 cup milk and repeat the the procedure in above line till all the milk is over.
Now add sugar and cook till the halwa is done.
This hardly takes 4 to 5 minutes.
Add cardamon powder, and serve garnished with almonds and pistachios.









Also linking my entry for these events :


sumeesculinary kids-delight

foodabulous-fest-celebrate-march-masti

lets-cook-for-kids at simplysensaionalfood

  jagrutis event  know-your-dairy-series-ghee

my-event-spotlight  hosted by cuisinedelights 15th april

celebrate-easter-event of jagrutidhanecha



























Monday, 25 March 2013

Vegetable Dimsums

If we plan to go out for lunch or dinner my first choice  invariably is chinese. I love the chinese flavours , though many say that the chinese we get in India in suited to Indian palate only and the original chinese flavour are quite different.

I like to try out various starters and one of my recent favourites has been dimsums.

This steamed starter is not only tasty and delicous but can also be had by every one as it has negligible oil content and you can create your own fillings which makes this dish most versatile.

If desired maida can also be replaced by wheat flour but then the taste will change , no doubt it will be a healthier option , if you want to make it regularly at home for the kids.






Ingredients :

2 cups ........................Maida
1/2 cup......................finely chopped carrots
1/2 cup......................finely chopped cabbage
1/2 cup .....................finely chopped coriander leaves
1 tsp.........................garlic paste
1tsp..........................pepper powder
1 tbsp.......................oil
salt


Method :



Knead a soft but firm dough with  maida, water and salt and keep aside.

In a pan heat oil and add cabbage and garlic paste.
Saute till it is half cooked.

Now add carrots and again saute for 2 to 3 minutes.
Add salt and pepper powder and remove from the gas.

When cooled add the chopped corinader and mix well.







Make small balls of the dough and roll small puris out of it.

Add 1 to 2 tsp of the above mixture and fold into crescent shape (like in karanji or gujiya)









You get a separate steamer for making dimsums which has to be kept in pressure cooker.

Arrange the dimsums in the steamer and cook each bach  without pressure for 15 minutes.

You can also steam in a normal  idli maker for  15 minutes .

Serve hot with a ketchup of shezwan sauce of your choice.




Sending these dimsum to the following events :

Sunday, 24 March 2013

Mirchi Wada

This is a very famous dish from Jodhpur (Rajasthan ) and hardly needs any introduction. Nowadays the market is flooded with variety of peppers and I just couldnt resist buying the long green fresh looking bell peppers.

I wanted to make something spicy and deep fried and so decided on these Mirchi Wadas .

Even kids love these spicy but not so hot bhajias.

They will surely be a hit in your house and no one can stop eating just one .




Ingredients :

10 - 12 .......................long green peppers
5 to 6 .......................potatoes boiled
1 tbsp.......................fennel seeds (crushed) (badishep or saunf)
1/2 tbsp...................coriander seeds powder
1/2 tbsp....................chilly powder (according to your taste )
1 tbsp.......................dry mango powder (amchoor)
1 tsp ......................turmeric powder
2 cups ...................chana dal flour (besan)
salt
oil for deep frying



Method :

Make a batter with besan , water salt and turmeric which is not too thick or too thin.

Skin the potatoes and mash them properly.

Add to them crushed saunf, coriander powder, chilly powder, amchoor and salt.

Wash the peppers and slit them only on one side to fill it with the above mixture.

Keep the stalk of pepper intact if possible.

Dip these stuffed peppers in the besan mixture and deep fry in hot oil.

Serve with tomato ketchup or tamarind chutney.






Sending this entry to the following events :


sumeesculinary kids-delight

foodabulous-fest-celebrate-march-masti

lets-cook-for-kids at simplysensaionalfood

my-event-spotlight  hosted by cuisinedelights

celebrate-easter-event of jagrutidhanecha































Saturday, 23 March 2013

Water melon crepes with pineapple stuffing

I made these simple yet yummy sweet dosas yesterday night. I usually make the dosas with the white rind of the watermelon and add either chillies and coriander see the recipe (here ) or the sweet ones with jaggery and scraped coconuts. But for this recipe I also used some actual fruit part of it . The pink colour of dosas is due to the pink food colour that I added but you can omit the colour part. It doesnt affect the taste at all.

Sending this to the SYS series Mar 2013at

Vijis

sumeesculinary kids-delight

lets-cook-for-kids at simplysensaionalfood

celebrate-easter-event of jagrutidhanecha




Ingredients :

 3 cups ......................watermelon cubes ( deseeded )
 1 cup ......................raw rice
1 cup .....................grated pineapple
4 tbsp......................sugar
2 tbsp.....................milk powder
2 drops.................pink food colour (optional )








Method :

Soak the rice in water for 4 to 6 hours.
Grind to a smooth paste along with the melon cubes and keep aside for 2 hours.
Add two drops of pink food colour if you want .
In a non stick pan add 1 tsp ghee and add the grated pineapple.
Add the sugar and stir it continuously till it thickens.
Add the milk powder and put off the gas.
Heat a non stick tawa and spread the rice batter as thin as possible  in round shape with ladle.
When the bubbles appear on the crepes put a tbsp of pineapple stuffing in middle.
Fold the crepe form all four sides to cover the stuffing .
Turn the crepes and cook for 2 more minutes.
Serve this delicous sweet either hot or cold.