Pane Bianco

Pane Bianco 1

Pane Bianco
Recipe source: King Arthur Flour

Ingredients:
3 cups all-purpose flour
2 tsp instant yeast
1 large egg
½ cup warm milk (or water, but add 2 tbsp milk powder to flour)
5 tbsp warm water
3 tbsp olive oil
1 tsp salt

Filling:
¾ cup shredded cheese of your choice
½ cup sun dried tomatoes diced to small pieces
4 cloves garlic minced or grated
8-10 basil leaves chopped

Method:
Mix all ingredients by hand or in a food processor bowl and knead till fairly smooth and soft. Dough will be/should be slightly sticky.
Lightly oil a large container and let the dough rise in it for 1 hr.
Gently punch the dough down and make into a ball and keep aside for 5 mins.
Roll the dough into a large thin rectangle. (atleast 20-22” long)
Spread the dough with cheese, tomato, garlic and basil.
Roll the dough into a log from the long edge and pinch the edges to seal.
Place the log on a lightly greased baking or parchment covered baking tray.
Using sharp kitchen scissors, cut log lengthwise approx 1” deep. (don’t cut into 2)
Keeping cut side up, roll into ‘S’ shape or roll to form circle. Tuck ends. Pinch any edges to seal as required.

Pane Bianco 2

Let rise in a warm place covered for 30-45 mins until doubled.
Bake in a preheated oven at 160 degree Celsius for 30-40 mins. If the top browns too quickly, tent with a foil.
Cool completely before serving.

Wheat Flour Palappam

Wheat Palappam

Wheat Flour Palappam
Adapted from lifescoops

Ingredients:
2 cups atta/wheat flour
4 tbsp rice flour
4 tbsp desiccated coconut
½ tsp yeast
1 tsp sugar
Salt to taste

Method:
Take rice flour in a small pan and add ½ cup water and mix well.
Heat the mixture and keep stirring till it forms a soft paste.
Take off fire and cool.
Take ¼ cup warm water and add yeast and sugar and keep aside for 2 mins to ferment.
Grind coconut with little water to make a paste.
In a large pan, whisk flour, coconut paste, rice flour paste, yeast, salt and enough water to make a batter. (like normal appam).
Keep aside for 6-8 hours to ferment.
Heat a pan or ‘appachatti’ and brush little oil.
Add a ladleful of batter and swirl the pan. Cover and cook for few minutes till appam is cooked and side is crispy.
Serve hot with curry.
Preferably serve as soon as cooked, it becomes soft when cold, but still tasty and healthy!

Notes: Original recipe uses rava/semolina to make the paste instead of rice flour. Will try next time.

Rava/Semolina Idli

Rava Idli

Fluffy and soft rava idli ready in an hour! No time needed for fermentation. They are very good plain, but we can add vegies too in the mix.

Rava/Semolina Idli

Ingredients: for 10 idlis
1 cup rava/semolina
1 cup yogurt
1-2 cups water
½ tsp salt
½ tsp baking soda
Few cashewnuts

Optional items:
1 tsp mustard seeds
Half onion chopped
Few curry leaves chopped
1 -2 green chilis chopped
2-3 tbsp of any finely chopped vegies like carrot, beans etc
1 tbsp oil

Method:
Dry roast rava in pan for few minutes till a nice aroma comes. Don’t brown though.
Put rava and salt in a bowl. Add yogurt and mix well.
Add ¾ cup water and mix again. Keep aside for 15 mins.
Heat water in a steamer. Brush butter or oil on idli pans. Place few cashew pieces in each mould and keep aside.
Heat oil in small pan and add mustard seeds. When it splutters add onion, curry leaves and green chilis and saute for a min. (add any vegies if you are using)
Add to rava mixture and mix well. Add enough water to make a thick batter. (like regular idli).
Add baking soda and mix well. (add baking soda only just before steaming)
Pour 3-4 tbsp batter into each mould and steam for 10 minutes.
Serve soft and yummy idlis with chutney of your choice!

Lemon Pickle

Lemon Pickle 1

This is my personal favourite!

Lemon Pickle
Recipe source: my mother in law

Ingredients:
3 lemons
3 tbsp garlic thinly sliced
2 tbsp ginger thinly sliced
3 sprigs curry leaves
2 – 2 ½ tbsp Kashmiri chili pwd
½ tsp turmeric pwd
1/8 tsp + ½ tsp fenugreek powder
1/8 tsp + ½ tsp asfoetida powder
1 tsp mustard seeds
4-5 tbsp oil
2 tbsp salt + additional if required

Method:
Wash and wipe the lemons with a clean towel.
Cut into small pieces and put in a glass bowl.
Add 2 tbsp salt, 1/8 tsp fenugreek powder, 1/8 tsp asfoetida and mix well. Leave aside for a day or 2.
Heat oil in a pan and add mustard seeds.
When it splutters add curry leaves, ginger and garlic slices.
Saute till ginger garlic is sautéed well and about to turn lightly brown.
Lower flame and add all spice powders and mix well. Don’t let the spices burn.
Add lemon and stir for a minute.
Mix well. Check salt and add if necessary.
Switch off flame and let the pickle cool completely before transferring to a clean glass jar.
Since too much oil is not used, it is best to refrigerate and use as required.

Soya Nugget Cutlets

soya-nugget-cutlet

Soya Nugget Cutlet

Ingredients:
2 cups soya nugget(meal maker)
1 large onion chopped finely
1 tbsp ginger chopped finely
3-4 green chilis chopped finely
2 sprigs curry leaves chopped finely
½ tsp garam masala
½ tsp pepper powder
1 large potato boiled
1 beaten egg (for vegetarian – mix 3 tbsp flour mixed with water to make batter)
Bread crumbs

Method:
Boil some water and soak soya nuggets in it. Keep covered for 15 mins.
Meanwhile peel and cube the potatoes. Cook covered in a microwave safe bowl with little water for 6-7 mins. Drain excess water and keep aside.
Drain the hot water from nuggets and add some cold water. Take few in your hands and squeeze out the water completely.
Mince the soya nuggets in a grinder or food processor bowl and keep aside.
Heat 2-3 tbsp oil in a pan and add onions and saute till translucent.
Add ginger, green chilis, curry leaves and salt and mix well.
Add minced soya nuggets and mix well.
Add pepper powder and garam masala and mix well.
Keep aside to cool.
Mash the potato with a fork and add to cooled soya mixture. Add little beaten egg and mix well.
Make small rounds and shape the way you desire. Dip in rest of beaten egg and roll in bread crumbs.
Either deep fry or shallow fry the cutlets.
Serve with tomato ketchup.

Ginger Bread Cake

gingerbread-cake

Ginger Bread Cake
Adapted from Jocooks

Ingredients:
2 cups all-purpose flour
½ cup butter
1 egg
5 tbsp dark brown sugar
¾ cup hot water
¾ cup dark molasses (I used 2 tbsp black treacle + golden syrup to make ¾ cup)
1 tsp baking soda
1 tsp cinnamon powder
2 tsp dry ginger powder
¼ tsp salt
1 tsp vanilla essence

Method:
Preheat oven to 160 degree Celsius and line and grease a loaf pan and keep aside.
Whisk flour, baking soda, salt, cinnamon powder and ginger powder and keep aside.
Mix molasses and hot water in another bowl and keep aside (or treacle+golden syrup+water)
In a large bowl, beat butter and sugar for few mins.
Add egg, vanilla essence and beat again for a min.
Add flour alternating with molasses mixture starting and ending with flour.
Batter will be thin. Pour into the loaf pan and bake for approx. 45 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in the pan completely.
Slice and serve as is or use cream cheese frosting or dust with icing sugar before serving.
But plain slice is just perfect!!

gingerbread-cake-1

Aloo Gobi Mattar Dry Curry (Potato Cauliflower and Green peas Dry Curry)

 

aloo-gobi-mattar-dry

Aloo Gobi Mattar Dry Curry (Potato Cauliflower and Green peas Dry Curry)

Ingredients:
2 cups cauliflower florets
1 medium potato cut into cubes
¼ – ½ cup green peas
1 small onion chopped
1 tsp ginger garlic paste (or only ginger)
½ tsp cumin seeds
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
½ tsp amchur powder or 1 tsp chat masala
2 pinch kasoori methi (optional)
3-4 tbsp chopped coriander leaves
2 tbsp oil

Method:
Heat oil in a pan and add cumin seeds.
When it splutters add onion and saute till translucent.
Add ginger garlic paste or only ginger and saute for few mins.
Add all powders and salt and mix well.
Add all vegetables and ½ cup hot water and cook covered till vegetables are cooked and all water evaporates.
Add coriander leaves (and kasoori methi if using) and mix.
Stir on high heat for few mins so the curry becomes dry and vegetables are roasted.
Serve with chapathi/roti.

Yam/Chena Vindaloo

chena-vindaloo

Yam/Chena Vindaloo

Ingredients:
2 cups yam/chana cut into small cubes
1 small onion finely chopped
2 tsp ginger garlic paste
1 small tomato finely chopped
Few curry leaves
2 tbsp oil
Salt to taste

Make a paste:
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp fennel powder
½ tsp garam masala
½ tsp whole mustard
½ tsp coriander powder
½ tsp black pepper powder
1 tbsp vinegar

Method:
Add all ‘make a paste’ ingredients in a small bowl and mix and keep aside. Add a tsp or two of water if required
Heat oil in a pan and add onions and saute till almost brown.
Add ginger garlic paste and curry leaves and saute till raw smell goes away.
Add the paste and saute for few mins.
Add yam, tomato, salt, ½ cup hot water and mix well.
Cook covered on low simmer till yam is cooked and soft. Check seasoning.
Serve with rice or chapathi.

Black Beans Peanut Butter Energy Balls

black-beans-peanut-butter-energy-balls

Black Beans Peanut Butter Energy Balls

Ingredients:
¼ cup almonds
5-6 soft dates
½ cup black beans drained and washed
¼ cup peanut butter
3-4 tbsp honey or maple syrup
2 heaped tbsp cocoa powder

Method:
Pulse almonds to fine crumbs in a food processor bowl.
Add drained black beans and dates and pulse again.
Add peanut butter, honey, cocoa powder and blend again to form dough.
Make small balls of the dough.
roll in desiccated coconut if you wish.
Eat few and refrigerate or freeze the rest.

Aloo Gobi Curry (Potato and Cauliflower)

aloo-gobi

Aloo Gobi Curry (Potato and Cauliflower) –No onion & garlic

Ingredients:
2 cups cauliflower florets
1 medium potato cut into cubes or wedges
1 large tomato chopped
1-2 slit green chilis
1 tsp chopped ginger
2 pinch asfoetida
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
4-5 tbsp chopped coriander leaves
Salt to taste
2 tbsp oil

Method:
Soak cauliflower florets in water mixed with salt and turmeric for 10 mins. Drain and wash well.
Heat 2 tbsp oil in a pan.
Add chopped ginger and green chilis and stir for few seconds.
Add asfoetida and mix well.
Add chopped tomato and mix. Stir once in a while till tomatoes become mushy.
Now add chili powder, turmeric powder and salt and mix well.
Add cauliflower and potato and 4-5 tbsp of warm water.
Cook covered till vegetables are cooked.
Add coriander leaves and mix well.
Keep on high heat and stir gently for few more mins till curry becomes dry.
Serve hot with chapathis.