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Puff Pastry……..Just Chill!

Posted by vivnidhi on September 27, 2009

Puff pastry is the most delicious thing to eat….all the buttery goodness and crisp flaky layers…..I can always drool. I would not have imagined making those in this life if it wasn’t the Daring Bakers……..prompting, coaxing, luring, guiding and what not. This bunch is really out there to make you daring in life.

In India, puff pastry with spicy potato & mixed vegetable filling were called patties and they were the most delicious things you could lay your hands on. It would always be the first item to finish in a get-together. Even the soggy ones would be gone before the rest of the stuff. These are usually bought from either a canteen or a local bakery and I somehow associate it to my college days. For some strange reason (maybe the egg wash) I never remember eating it at home. Those are my memories associated with the puff. After coming to the US, a friend of mine told me how easy it was to get frozen puff pastry here and make patties. Well! when I got shopping, I bought phyllo dough :-). No matter how hard I tried …….I would not be able to make patties…..whatever I made was delicious but not THAT. I do not even remember if I made the real thing for my in-laws when they were here (or maybe I did on my last trip) …..they too are very fond of it like me… But some years back, I discovered the puff pastry in the grocery store and I attained the joy of finally making Patties at home. I have a killer filling recipe (Thanks to my Mother in law) who taught me the Samosa filling and I use a similar method for this filling. My Dad was really pleased when I made it for him and it’s no easy job pleasing him, he has a very keen sense of taste.

BUT I hardly ever make it……..all that butter…..I think my life is more precious than patties. OK, haven’t I been talking a bit too much of patties? Obviously doesn’t end here……the saga continues…….

The September 2009 Daring Bakers’ Challenge has been chosen by Steph of a whisk and a spoon. Steph chose Vols-au-Vent, which we are pretty sure in French means, “After one bite we could die and go to heaven!” 😉  These are pronounced “vo-o-voh” (Let me make use of High School French 🙂 )…….it’s ok to not pronounce “Hors-de-oeuvres” correctly for the longest time ;-). The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

No dessert vols-au vent here, masala filling as always 😉 .

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Spicy Vegetable filling Vols-au-vent

The Recipe:

Equipment:
-food processor (will make mixing dough easy, but I imagine this can be done by hand as well)
-rolling pin
-pastry brush
-metal bench scraper (optional, but recommended)
-plastic wrap
-baking sheet
-parchment paper
-silicone baking mat (optional, but recommended)
-set of round cutters (optional, but recommended)
-sharp chef’s knife
-fork
-oven
-cooling rack

Prep Times:
-about 4-5 hours to prepare the puff pastry dough (much of this time is inactive, while you wait for the dough to chill between turns…it can be stretched out over an even longer period of time if that better suits your schedule)
-about 1.5 hours to shape, chill and bake the vols-au-vent after your puff pastry dough is complete

Forming and Baking the Vols-au-Vent

Yield: 1/3 of the puff pastry recipe below will yield about 8-10 1.5” vols-au-vent or 4 4” vols-au-vent

In addition to the equipment listed above, you will need:
-well-chilled puff pastry dough (recipe below)
-egg wash (1 egg or yolk beaten with a small amount of water)
-your filling of choice

Line a baking sheet with parchment and set aside.

Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See the “Tips” section below for more storage info.)

On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.

(This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)

Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.

Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.

Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)

Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)

Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.

Fill and serve.

*For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to “glue”). This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight.

*Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day.

*Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first).

Michel Richard’s Puff Pastry Dough

From: Baking with Julia by Dorie Greenspan
Yield: 2-1/2 pounds dough

Steph’s note: This recipe makes more than you will need for the quantity of vols-au-vent stated above. While I encourage you to make the full recipe of puff pastry, as extra dough freezes well, you can halve it successfully if you’d rather not have much leftover.

There is a wonderful on-line video from the PBS show “Baking with Julia” that accompanies the book. In it, Michel Richard and Julia Child demonstrate making puff pastry dough (although they go on to use it in other applications). They do seem to give slightly different ingredient measurements verbally than the ones in the book…I listed the recipe as it appears printed in the book. http://video.pbs.org/video/1174110297/search/Pastry

Ingredients:
2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour
1-1/4 cups (5.0 oz/ 142 g) cake flour
1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)
1-1/4 cups (10 fl oz/ 300 ml) ice water
1 pound (16 oz/ 454 g) very cold unsalted butter

plus extra flour for dusting work surface

Mixing the Dough:

Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.

Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)

Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.

Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that’s about 1″ thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.

Incorporating the Butter:

Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps.

Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don’t just pull the ends) you should now have a package that is 8″ square.

To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.

Making the Turns:

Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24″ (don’t worry about the width of the rectangle: if you get the 24″, everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).

With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.

Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. This is the second turn.

Chilling the Dough:

If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.

The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.

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Puff Pastry dough……..before rolling out & 1/4 of the dough rolled out

Steph’s extra tips:

-While this is not included in the original recipe we are using (and I did not do this in my own trials), many puff pastry recipes use a teaspoon or two of white vinegar or lemon juice, added to the ice water, in the détrempe dough. This adds acidity, which relaxes the gluten in the dough by breaking down the proteins, making rolling easier. You are welcome to try this if you wish.

-Keep things cool by using the refrigerator as your friend! If you see any butter starting to leak through the dough during the turning process, rub a little flour on the exposed dough and chill straight away. Although you should certainly chill the dough for 30 to 60 minutes between each set of two turns, if you feel the dough getting to soft or hard to work with at any point, pop in the fridge for a rest.

-Not to sound contradictory, but if you chill your paton longer than the recommended time between turns, the butter can firm up too much. If this seems to be the case, I advise letting it sit at room temperature for 5-10 minutes to give it a chance to soften before proceeding to roll. You don’t want the hard butter to separate into chunks or break through the dough…you want it to roll evenly, in a continuous layer.

-Roll the puff pastry gently but firmly, and don’t roll your pin over the edges, which will prevent them from rising properly. Don’t roll your puff thinner than about about 1/8 to 1/4-inch (3-6 mm) thick, or you will not get the rise you are looking for.

-Try to keep “neat” edges and corners during the rolling and turning process, so the layers are properly aligned. Give the edges of the paton a scooch with your rolling pin or a bench scraper to keep straight edges and 90-degree corners.

-Brush off excess flour before turning dough and after rolling.

-Make clean cuts. Don’t drag your knife through the puff or twist your cutters too much, which can inhibit rise.

-When egg washing puff pastry, try not to let extra egg wash drip down the cut edges, which can also inhibit rise.

-Extra puff pastry dough freezes beautifully. It’s best to roll it into a sheet about 1/8 to 1/4-inch thick (similar to store-bought puff) and freeze firm on a lined baking sheet. Then you can easily wrap the sheet in plastic, then foil (and if you have a sealable plastic bag big enough, place the wrapped dough inside) and return to the freezer for up to a few months. Defrost in the refrigerator when ready to use.

-You can also freeze well-wrapped, unbaked cut and shaped puff pastry (i.e., unbaked vols-au-vent shells). Bake from frozen, without thawing first.

-Homemade puff pastry is precious stuff, so save any clean scraps. Stack or overlap them, rather than balling them up, to help keep the integrity of the layers. Then give them a singe “turn” and gently re-roll. Scrap puff can be used for applications where a super-high rise is not necessary (such as palmiers, cheese straws, napoleons, or even the bottom bases for your vols-au-vent).

You can find lots more general tips for making puff pastry on-line, including here:
http://www.baking911.com/pastry/puff.htm

I encourage everyone to watch the on-line video from the PBS show “Baking with Julia” that accompanies the book:
http://video.pbs.org/video/1174110297/search/Pastry

Spicy Filling Recipe:

  • Potatoes 1 or 2 (depends on your inclination) chopped in small cubes 
  • Mixed Vegetables (carrots, green beans, peas ..) 1 1/2 cups (I used frozen mix as I was in a rush)
  • Fresh Ginger washed, scrubbed and minced  2″ piece
  • Green chilli minced 1 (optional)
  • Canola Oil 2 Tbsp. (Vegetable oil is fine too)
  • Cumin seeds 1 tsp.
  • Asafoetida 1/4 tsp.
  • Red chilli powder 1/2 tsp.
  • Salt to taste
  • Coriander seeds dry roasted and ground coarse 2 Tbsp.
  • Amchur/Dry mango powder 1 Tbsp.
  • Garam Masala 1/2 tsp.
  • Cilantro leaves torn 1/4 cup (optional)

Heat oil in the wok. Add cumin seeds & asafoetida. When the spices seem to sizzle, add half the ginger and green chilli (if using). These do taste good when a little spicier than usual. Add the potatoes and mixed vegetables. Reduce the heat to medium low and cover the wok.

When the potatoes & the vegetables become tender, add all the remaining ingredients. Mix well and cover again for 2-3 minutes. Remove from heat and finally add the cilantro leaves and mix well. The filling’s ready!

The video is a must watch. I can’t call my tryst with puff pastry a complete success. You must check out the Daring Bakers Blogroll to see the real stuff. But this has tons of potential. I need some more practice and better butter 🙂 to make the perfect puff pastry. So, you can see I do not have high standards for myself on this one. I am quite pleased. I took some at my Son’s preschool potluck (oh yeah 😉 ) and they were very well received. I brought none back. I made a crude galette with spicy peas …of the leftover dough scraps for  friends…….again everything was gobbled leaving none for me..(everybody forgot :-)) ) Anyway, I couldn’t be happier…..not being able to taste the final product gave me the kind of joy that eating the whole thing wouldn’t have.

Expenditure is left for tomorrow …….I need to sleep.

Tomorrow is here already!!

Expenditure:

Cake Flour………From Kroger……………………….$ 3.14

Butter…………..From Walmart……………………..$ 1.98

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Total…………………………………………………..$ 5.12

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Posted in -All Purpose flour, -Asafoetida, -Butter, -Cake Flour, -Canola Oil, -Carrot, -Cilantro, -Coriander, -Cumin seeds, -Dry Mango Powder, -Garam Masala, -Ginger, -Green Beans, -Peas, -Red chili powder, Eggs | 13 Comments »

Daring Cooks make Rice with mushrooms, Tofu, Potatoes and artichokes

Posted by vivnidhi on August 14, 2009

Vegetarians Win!! Yeah well, I should not rejoice so much. My expertise at preparing any non-vegetarian food is pretty bleak………and if I have to cook seafood, its worse. I (with the husband’s help 😉 , of course ) can handle salmon well now ….and we know when it is done, but the rest of the stuff leaves me shivering. I tried making scallops thrice and only once did I get it right, rest of the times the family could not eat leather. So, this time we attempted squid…..and I FAILED ……….and hence, everybody ate vegetarian…….YEAH!!

Before I say anything about what I made and what happened, I must mention the accompaniment. This month I learnt to make allioli (the traditional way) and it is just phenomenal. No garlic lover should not – not try it.  To me , it was like tasting sheer bliss. I LOVE garlic. I can eat allioli with bread, pasta, roti, parantha, of course rice , just about anything (OK, spare the desserts 😉 )

This month’s challenge was hosted by Olga of  Las Cosas de Olga and Olga’s Recipes . . She chose a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés, one of the most important Spanish Chefs at the moment. The recipe is from his US TV show Made in Spain.  (Please note Olga’s tips (2) and (3) at the bottom for alternative cooking).

Allioli is my favorite and so lets begin with that. I made it the traditional way and just loved it. This will be made a lot in my house. A lot of people find it strong, but for this spice accustomed tongue, it was just great!

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Allioli…..the traditional way

 

Allioli (Traditional recipe)
Cooking time: 20 min aprox.
Ingredients:

  • 4 garlic cloves, peeled
  • Pinch of salt
  • Fresh lemon juice (some drops)
  • Extra-virgin olive oil (Spanish preferred but not essential)

Directions:

  1. Place the garlic in a mortar along with the salt.
  2. Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)
  3. Add the lemon juice to the garlic.
  4. Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.
  5. Keep turning your pestle in a slow, continuous circular motion in the mortar. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.
  6. Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.

José’s tips for traditional recipe: It’s hard to think that, when you start crushing the garlic, it will ever turn into something as dense and smooth as allioli. But don’t give up. It’s worth the extra time and effort to see the oil and garlic come together before your eyes. Just make sure you’re adding the olive oil slowly, drop by drop. Keep moving the pestle around the mortar in a circular motion and keep dreaming of the thick, creamy sauce at the end of it all.

Allioli a la moderna (Modern recipe)
Cooking time: 3-4 minutes
Ingredients:

  • 1 small egg
  • 1 cup extra-virgin olive oil (as above, Spanish oil is highly recommended)
  • 1 garlic clove, peeled
  • 1 Tbs. Spanish Sherry vinegar or lemon juice (if Sherry vinegar is not available, use can use cider or white vinegar)
  • Salt to taste

Directions:

  1. Break the egg into a mixing bowl.
  2. Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice.
  3. Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste.
  4. Little by little, add what’s left of the olive oil as you continue blending.
  5. If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce.
  6. Continue adding the oil and blending until you have a rich, creamy allioli.
  7. The sauce will be a lovely yellow color.
  8. Add salt to taste.

José’s tips for modern recipe:
(1) If you do not have access to a hand blender, you can use a hand mixer (the kind with the two beaters) or a food processor. If you use a food processor, you must double the recipe or the amount will be too little for the blades to catch and emulsify.
(2) What happens if the oil and egg separate? Don’t throw it out. You can do two things. One is to whisk it and use it as a side sauce for a fish or vegetable. But if you want to rescue the allioli, take 1 tablespoon of lukewarm water in another beaker and start adding to the mix little by little. Blend it again until you create the creamy sauce you wanted.

Why did I FAIL? OK, I am a bit of a purist when it comes to food. If a recipe calls for an ingredient and that ingredient is within my means, I try and go the extra mile. Well! in this case several extra miles around the town and just would not find the short grain Spanish rice. I went crazy and really could not believe that I could not find it. (I saw it at Kroger after I had finished all my experiments.) Anyway, I got short grain brown rice !!! Guess what I cooked sea food till the brown rice got tender. now who could eat what I had dished out? The husband, who could not believe his ears (and was really pleased) when I told him that I would be buying squid for him, asked me to never buy that stuff again :-)) . So all ate my vegetarian basmati version 🙂 . 

Here is the recipe:

Rice with mushrooms, cuttlefish and artichokes
Cooking time: 45 minutes
Equipment:

  • 1 Chopping Board
  • 1 knife
  • 1 medium saucepan
  • 1 Paella pan (30 cm/11” is enough for 4 people. If not available, you may use a simple pan that size)
  • 1 Saucepan

Ingredients (serves 4):

  • 4 Artichokes (you can use jarred or frozen if fresh are not available)
  • 12 Mushrooms (button or Portobello)
  • 1 or 2 Bay leaves (optional but highly recommended)
  • Tofu 1 block cubed and baked at 400 F for 15 minutes
  • 1 glass of white wine
  • 1 Potato  cubed
  • “Sofregit” (see recipe below) (pronounced so-frito)
  • 300 gr (2 cups) Basmati rice – about 75 gr per person ( ½ cup per person) Please read this for more info on suitable rices.
  • Water or Fish Stock (use 1 ½ cup of liquid per ½ cup of rice)
  • Saffron threads (if you can’t find it or afford to buy it, you can substitute it for turmeric or yellow coloring powder)
  • Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) – optional

Directions:

  1. Add 1 or 2 tablespoon of olive oil in a frying pan and put the tofu cubes in the pan.
  2. If you use fresh artichokes, clean them as shown in the video in tip #7. Cut artichokes in eights.
  3. Clean the mushrooms and cut them in fourths.
  4. Add a bay leaf to the tofu and add also the artichokes,potatoes and the mushrooms.
  5. Sauté until we get a golden color in the artichokes.
  6. Put a touch of white wine so all the solids in the bottom of the get mixed, getting a more flavorful dish.
  7. Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.
  8. Add all the liquid and bring it to boil.
  9. Add all the rice. Let boil for about 5 minutes in heavy heat.
  10. Add some saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice and the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.
  11. Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)
  12. Put the pan away from heat and let the rice stand a couple of minutes.

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Sofregit ingredients: Onion, tomatoes, green pepper, garlic and mushrooms

Sofregit (a well cooked and fragrant sauce made of olive oil, tomatoes, garlic and onions, and may at times
different vegetables such as peppers or mushrooms)-

Cooking time: aprox. 1 hour
Ingredients:

  • 2 tablespoons of olive oil
  • 5 big red ripe tomatoes, chopped
  • 2 small onions, chopped
  • 1 green pepper, chopped (optional)
  • 4 or 5 garlic cloves, chopped
  • 1 cup of button or Portobello mushrooms, chopped (optional)
  • 1 Bay leaf
  • Salt
  • Touch of ground cumin
  • Touch of dried oregano

Directions:

  1. Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.
  2. Taste and salt if necessary (maybe it’s not!)

Sofregit tastes superb with just about anything.

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Sofregit’s ready!

Olga’s Tips:
(1) In Spain, rice is not stired as often as it is when cooking Italian risotto. You must stir it once or twice maximum. This tip is valid for all Spanish rice dishes like paella, arròs negre, arròs a banda…
(2) When cooking the alternative style you can change the cuttlefish or squid for diced potato.
(3) If you can’t find cuttlefish or squid, or you’re not able to eat them because of allergies, you can try to substitute them for chicken or vegetables at your choice.
(4) Sofregit can be done in advance. You can keep it in the fridge or even freeze it.
(5) For more information on how to clean and remove the heart of artichokes, please watch this video
(6) To watch how Jose Andres cooks this dish click here.
(7) To tone down the taste when you do it by hand in a mortar, then add an egg yolk. If you want to tone it down in the alternative way use milk or soy milk. Anyway, the best alternative way is the original oil and garlic alone.
(9) Allioli must be consumed during the preparation day and preserved in the fridge before using it.
(10) For help on conversion on metric to imperial, visit this page.

My first attempt at cooking Spanish food apart from Sangria and we had a lot of fun in spite of the failure. The husband made  some sangria and I made flan. Thanks for a good meal Olga. Dinner’s ready!!

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Rice with mushrooms, tofu,  potatoes and artichokes

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Some Crema Catalana too…. (Olga’s recipe)

Expenditure:

Artichokes 2………………………..from Meijer ……………..$ 3.34 (I had bought some from Randazzo for 59 c each…..ah supermarkets)

Mushrooms 1 lb……………………..from Kroger …………….$ 1.00 (deal, deal)

Short grain Brown rice 1 lb…………from Arbor farms market $ 1.69

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Total……………………………………………………………..$ 6.03

Posted in - Bay Leaf, -Artichoke, -Cumin seeds, -Garlic, -Green Bell Pepper, -lemon, -mushrooms, -Olive Oil, -Onion, -Oregano, -Potatoes, -Saffron, -Tomato, -White Wine, Alcohol | Tagged: , , , | 13 Comments »

Rajma (Red Kidney Beans Curry)

Posted by vivnidhi on November 12, 2008

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Dried Red Kidney Beans

Rajma or Red kidney beans were rarely made in my house in India. It was a treat made, like, once in 6 months and that too……..with potatoes like a vegetable;) . My grandmother had a grave dislike for kidney beans for its flatulent tendencies. She also believed that its ‘taseer’ was hot. Now, that means that it was one of the foods that would cause excess heat in the body when eaten. The flatulence part of kidney beans cannot be disputed but I really don’t know much about “hot” and “cold” foods :). Anyway, kidney beans are quite a favorite with people from Punjab and Delhi. I believe that it is not that commonly eaten in Uttar Pradesh. I got a request a few days back from Lavanya, who wanted me to tell her how I made Rajma. Thank you for considering my recipe worthy enough to know. Well! this is how I make Rajma,it is mostly liked by all who have had to eat it. Try it out and let me know what you think. This blog is nearing its first anniversary which is BIG for me cause it’s hard to believe that I am still blogging:).

I ate Rajma a lot when I was suffering from Gestational Diabetes. This is one of  the few foods that women who suffer can eat without worrying about the numbers, as it has enough protein and folate AND is also filling:).One can have  2 servings, 1/2 cup each and that would equal approximately 30 g. carbs. At least this paired with 1 thin roti 6″ in diameter along with LOTS of lettuce and cucumber worked very well for me. This is when my lunch was restricted to only 45 g. carbs.  Since, I have gone through the pain of gestational diabetes and am a good candidate for diabetes in the future , I try to eat as much sugar as I can eat now:))…………………….NO, I am careful of my diet and I am sending this recipe to all diabetes conscious people:)  Sangeeth’s  Eat Healthy Fight Diabetes Contest of Art of Cooking Indian food and Raulillo OK’s Blogg Event: Gastronomical adventure 2008 on the occasion of World Diabetes Day on November 14th.

I have learnt to make decent Rajma from my Husband’s  Aunt who makes Rajma quite well. Never really sat and jotted down this recipe from her but I believe that mine turns out quite like hers now:).  The key points in a good rajma recipe is that the kidney beans should be well cooked (one should not need to apply pressure to break the beans (hey, we don’t want a paste either…..somewhere in between) ) and the gravy should not be watery.

The Recipe:

  • Red Kidney Beans 1 1/2 cups soaked for at least 4 hours or overnight
  • Vegetable oil 1 Tbsp.
  • Bay Leaf 1
  • Cinnamon stick 2″ piece
  • Onion 1 big chopped very fine
  • Ginger 2″ piece minced
  • Garlic 5-6 cloves minced
  • Green Chillies 2 chopped fine (add less for less heat, though this results in medium hot)
  • Cumin seeds (Jeera) 2 tsp.
  • Asafoetida (Heeng) 1/2 tsp. (optional)
  • Turmeric powder (Haldi) 2 tsp.
  • Coriander powder (Dhaniya) 2 Tbsp.
  • Salt to taste
  • Tomato puree/Tomato sauce 1 1/2 cups or about 4 medium sized tomatoes chopped fine
  • Water 3 cups
  • Garam Masala 1 Tbsp.
  • Kasoori Methi 1 Tbsp.
  • Cilantro leaves for garnish 1/2 cup

I used to boil the kidney beans prior to adding it to the gravy but now I have learnt that it is not a necessary step. With the help of a pressure cooker, a well soaked kidney beans gets cooked quite well in the gravy itself. Hence all the masalas can be directly fried in the pressure cooker itself. This recipe makes quite a lot of curry, but then who minds rajma leftovers?

Heat oil in the pressure cooker. Add asafoetida (which I add in addition to garlic to reduce the flatulence tendencies of the beans), cumin seeds, bay leaf, cinnamon stick and turmeric powder. Add finely chopped onion, ginger,green chillies and garlic. Fry it well, when this mixture starts to brown, add coriander powder, salt and tomatoes. Fry a little more till this mixture starts to dry out and one can specks of oil on the masala. If you are using fresh tomatoes, the tomatoes should be all mushy at this stage. In case the masala starts sticking to the pan, you can add 2-3 Tbsps. of water to it and stir well. Next add the kidney beans and the water. Close the pressure cooker. Keep the gas on high flame till you can hear the pressure being built up (approximately 2-3 minutes), then reduce the flame to medium low. I tend to cook until I hear 4 whistles (approximately 30 minutes).

When the pressure cooker can be safely opened, open it and check the salt. Add more if needed. If the curry is dry, one can add some warm water to the rajma or add plain water and heat the gravy well again. Now add the Garam masala and Kasoori Methi. Its a good idea to crush the kasoori methi between your palms as you add to the curry. Add fresh cilantro leaves just before serving.

Rajma Chawal (Red kidney beans with Rice) is quite famous and pairs beautifully but the last time I made Naan with it and so the rice had few takers:). In fact, the best quality of rajma is that it can be paired well with almost anything………roti, parantha, tortilla, bread…………:) Save leftovers in the refrigerator. This is ideal for freezing too, lasts a good couple of months in the Freezer and the taste remains the same. And yes, if you are short on kidney beans, by all means, add a potato to this recipe………..I sometimes do that just cause I want my mother’s rajma:)

nov-21.jpgEnjoy………Rajma

Posted in - Bay Leaf, - Turmeric, -Asafoetida, -Cinnamon, -Coriander, -Cumin seeds, -Garam Masala, -Garlic, -Ginger, -Green Chillies, -Kasoori Methi, -Onion, -Red Kidney Beans, -Tomato, -Vegetable Oil | Tagged: , , | 6 Comments »

Hot Hot from the oven……Pizza…….

Posted by vivnidhi on October 30, 2008

A very happy Deepavali to my readers!!  Had a fabulous festival of lights, cooking for Diwali was a very satisfying experience this year with just a  few hitches..:)

As I had not tried this month’s Daring Bakers Challenge early enough this month, I am a day late in posting this month. This month’s challenge was hosted by the benevolent Rosa of Rosa’s Yummy Yums. This challenge is also a tribute to the memory of Sher of What Did you Eat who passed away suddenly in July. She was to host this month’s challenge along with Rosa and Glenna of a Fridge full of Food.

Here are the pizzas I made up without much pre-planning.

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Garden veggie pizza with Paneer

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Olives, spicy lentils, paneer and cilantro Pizza

The main thing is the pizza base.

The Recipe:

EQUIPMENT: Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.

RECIPE SOURCE: “The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

***************

~ BASIC PIZZA DOUGH ~

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum

1 3/4 Tsp Salt

1 Tsp Instant yeast – FOR GF use 2 tsp

1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)

1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)

1 Tb sugar – FOR GF use agave syrup

Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.

The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.

During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.

In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.

You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

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Garden Veggie Pizza with Paneer:

  • Tomato 1 sliced thin
  • Shallots 2 sliced
  • Garlic 2 cloves minced
  • Ginger 1/2 inch piece minced
  • Roasted Red Bell Pepper 1/2 sliced
  • Paneer 1/4 cup sliced
  • Sea Salt 2 tsp.
  • Chat masala 1/4 tsp.
  • Cilantro leaves 10-12 for garnish

Since sauce and toppings both were a MUST according to the rules…………my sauce for this was a very unusual one………if it can actually be called a sauce;)

Mix ginger, garlic and tomatoes. Add salt and let the whole thing sweat for 5-10 minutes. After we have some liquid in the mixture…….this becomes our sauce;). Spread this on the pizza base. Add shallots, roasted bell pepper and paneer.

In the 500F oven for 8 minutes. Remove from oven and garnish with cilantro leaves immediately and sprinkle with chat masala.

The result was absolutely delicious:) A great quick fix if you have pizza base ready.

Note: Chat masala can be bought at most Indian Stores. It is basically a tangy spicy mix.

Olives, spicy lentils, Paneer and cilantro Pizza

Kaheen ka eenth, kaheen ka roda………..Bhanumati ne Kumbha joda

(bricks from somewhere and pebbles from somewhere else, Bhanumati somehow made a house………….)

Diwali had some leftovers too:) Made Kachoris for Diwali and the (peethi) spicy lentils were left. They are a big favorite in my house as you must have seen in my previous posts:) Peethi Bhara Daal ka Dulha, Peethi ki Paronthi……….;)

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The Recipe:

Spicy Lentils:

  • Urad daal/ split black lentils without skin 1 cup
  • Ginger 2″ piece chopped fine or grated
  • Oil 2 tsp.
  • Green chili 2 chopped fine
  • Red chili powder 1 tsp.
  • fennel seeds/saunf 1 Tbsp.
  • cumin seeds/jeera 2 tsp.
  • Fenugreek seeds/methi 1/2 tsp.
  • Garam masala 1 tsp.
  • coriander powder/dry cilantro powder/dhaniya 1 Tbsp.
  • Asafoetida/heeng powdered 1/2 tsp.
  • Dry mango powder/Amchur 2 Tbsp.
  • Salt to taste
  • Trader Joe’s Mixed Olive Bruschetta
  • Paneer 1/4 cup crumbled
  • Cilantro leaves 10-12 for garnish

For the spicy lentils, the lentils, ginger and green chillies are ground coarsely. They are then fried in oil with the rest of the spices.  These can be stored in the refrigerator for upto two weeks.

Bake the pizza crust for 5 minutes. Remove from oven. Spread the bruschetta mix , top with spicy lentils and paneer. In  the oven again for 6 minutes.

Out form the oven and garnish with cilantro leaves.

The son just loved this one. This is a strange combination but delicious………..trust me:)

By the way, here’s the snap of me trying to toss the dough. All rules satisfied;) I don’t think I know how to toss the dough at all but it was fun.

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That’s my flying Saucer……..

Thank you for a fun challenge Rosa. Have you checked other Daring Bakers’ posts on pizza as yet or not?? Don’t be late like me;)

Expenditure:

  • Bread Flour $ 2.68 ………from Kroger…………lots left
  • Paneer $ 4.49 …………from Indian Store ………………lots left
  • Total ………….$ 7.17 …………not bad at all:)

Posted in - Bread Flour, -Asafoetida, -Cilantro, -Coriander, -Cumin seeds, -Dry Mango Powder, -Fennel seeds, -Fenugreek seeds, -Garlic, -Ginger, -Olive Oil, -Olives, -Red Bell Pepper, -Red chili powder, -Tomato, Daring Bakers, Paneer, Shallots, Sugar, Yeast | Tagged: , , , | 6 Comments »

Lavash Crackers with Watermelon Salsa, Mutabal and Cilantro Hummus

Posted by vivnidhi on September 27, 2008

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Lavash Crackers

Another Daring Bakers Challenge. For the first time in 3 months, not that big a challenge for me as I am quite familiar with homemade crackers and have been working with yeast every day these days………..as “the bake your own bread” ghost has entered my body.  This has led to the husband going to the grocery store and snacking on some “store” bread and the 3 year old using his resources fully “If I will be a good boy, will you buy me sliced bread ?” Now who would have imagined that 3 year olds can be determined to be good …………for bread. Sounds like either I live on an uninhabited island or are an island myself. Well , a fabulous cook and bread baker is to blame for all this……….her book has enchanted me like no other………..More later.

Don’t worry about me rambling for no reason…….its been a month that I wrote anything at all and I am so full of things to say. Tackled this challenge really early this month but just didn’t write the post………so here I am up at 4:45 am in the morning determined to post on the specified date. Ah, determination, ………so much is brewing in my mind these days and I am so involved in the world matters ………..on my dining table…….. that its better that I do not post anything……..you can see ……….can’t you?

OK, I heard about Lavash and tasted this beautiful bread when a friend of mine brought it for me from the most authentic Armenian bakery in the bay area in California. This friend is Armenian and Armen is his name 🙂 . Armen is a wonderful structural engineer who helped me get conversant with the American Civil Engineering. I volunteered for him before I started working……..I have spent too many a fabulous evenings discussing the world with him and have learnt a lot from him. I know, if we’d meet again you would still wonder how I can drink decaf………. Someday, I hope to meet him again and introduce him to his grandkids. Hope you are keeping good health Armen, I have thought of you a lot as I prepared these crackers. Lavash bread is an amazing bread………it looks big and crackery but if you roll it in a wet towel………..it gets soft. Fill and roll. Makes amazing sandwiches.

Shel, of Musings From the Fishbowl and Natalie of Gluten A Go Go hosted this month’s fabulous challenge. There is a great alternative baking side to the Daring Bakers ….its a great resource for all kinds of alternative baking. We always make them work too hard. This month’s challenge was hosted by that branch of daring bakers’ making some history and letting us eat the delicious results. A big thank you to them for letting us get so creative.

Here’s the Recipe:

RECIPE – Recipe Reference:  The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Ten Speed Press, Berkeley, CA.  Copyright 2001.  ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

Here’s a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids…It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian).  The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)…

The key to a crisp lavash,…is to roll out the dough paper-thin.  The sheet can be cut into crackers in advance or snapped into shards after baking.  The shards make a nice presentation when arranged in baskets.

I do not like too thin a cracker otherwise I end up hurting my mouth somewhere with a sharp end…I know, I know :)), so I like mine with some substance without being bready.

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tbsp. (.75 oz) agave syrup or sugar
* 1 Tbsp. (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tbsp. (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

I made 4 batches. Used whole wheat flour (American, store bought, from a local mill though) for 1 batch and 3 batches with Indian “Atta…..whole wheat flour” which is actually a finer grind of the same thing but not as fine as all purpose flour. I am not really aware of the gluten content of atta. I liked mine with the atta flour;)……….old habits die hard.

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Whole wheat flour and Atta dough before proofing

1.  In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 Tbsp. of water, but be prepared to use it all if needed.

I needed all the water and needed to knead and knead and knead. I was lazy , just used my hands as I didn’t want to wash the mixer but after 4 batches in one go……….I really questioned the wisdom of doing so. The good part was that my hands were in no condition to knead bread dough for a couple of days and the folks at home heaved a sigh of relief:).

2.  For Non Gluten Free Cracker Dough:  Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.
or
2.  For Gluten Free Cracker Dough:  The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4.  For Non Gluten Free Cracker Dough:  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.
or
4.  For Gluten Free Cracker Dough: Lay out two sheets of parchment paper.  Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment.  Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches.  Slowly peel away the top layer of parchment paper.  Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  You do not need to separate the pieces, as they will snap apart after baking.  If you want to make shards, bake the sheet of dough without cutting it first.
5.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

I tried all these seeds individually and pretzel salt individually and all in one. The sesame ones tasted best:). I failed to get the seeds to stick the first time around. With the rest, I would finish rolling out, keep the rolled dough aside, sprinkle the seeds on the counter and roll one last time to get the seeds to stick well. I also used the fork to mark the rolled dough. This prevents the crackers from puffing up, though it won’t puff up if you have kneaded the dough well. But, again its a habit:).

6.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

RECIPES – Toppings
You may use your choice of topping/dip/salsa/relish/spread for your lavash crackers as long as it is vegan and gluten free.

The first evening I was in a rush and had to finish a watermelon sitting in the refrigerator. The watermelon was not too sweet and so a salsa made from it really perked it up. Recipe is from “Watermelon Fire and Ice Salsa”  at allrecipes.com . Delicious!!

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Lavash Crackers with Watermelon salsa

Next I wanted to make an Armenian dip…….as authentic as I could make it:). Mutabal is similar to Baba Ghanoush and has chopped onions and cumin in it.

Mutabal Recipe:

  • Eggplant 1 big
  • Olive oil 1/2 tsp.
  • Tahini 1 1/2  Tbsp.
  • Garlic 2 cloves
  • Lemon Juice 1 Tbsp.
  • Onion 2 Tbsp. very finely chopped
  • Cumin powder 1/4 tsp. dry roasted
  • Salt to taste
  • Parsley 1 Tbsp. chopped fine for garnish
  • Olive oil 1 tsp. for garnish

Spread some olive oil on the shiny eggplant and use a fork to make some holes in it. Put the eggplant under the broiler and let it brown on all sides. I sometimes turn it and sometimes I don’t. Works both ways. Should take about 15-20 minutes.

Once the eggplant is cool enough to be handled. Peel the skin off and remove the big bulk of seeds, if there. I take the bulk of seeds out, if it is a seedy eggplant, a few always remain.

Next I mixed the eggplant flesh, tahini, salt, garlic and lemon juice in a blender. Came out creamy. Mix the onion it it , sprinkle with cumin powder and garnish with parsley and a tsp. of olive oil.

First bite into the mutabal with crackers was “yeah, not bad” and then I kept going back to it. Its addicting. I also made a cilantro hummus, but forgot to take a picture:) . Recipe from here.

These were sent off as a gift to a dear friend who has to sometimes suffer my baking escapades:).

Variety Lavash crackers with Mutabal and Cilantro hummus (ran away from the picture)

In addition to my usual crackers, these will be made often:). Thanks for  a  lovely challenge.

Now, who all of the daring bakers have made what……….lets check it out Daring Bakers Blogroll……..

Expenditure:
Whole wheat Flour : $ 1.68
Total $ 1.68
That’s neat……….isn’t it;).

Posted in -Caraway seeds, -Cumin seeds, -Poppy seeds, -Red chili powder, -Sesame seeds, -Whole wheat flour, Sugar, Yeast | Tagged: , , | 15 Comments »

Rasse ki Ghuiyan aur Kheera (Taro & Cucumber Gravy)

Posted by vivnidhi on August 10, 2008

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Cucumber and Taro root/Colocasia/Ghuiyan/Arbi

I am having a tough time describing ‘Rassa’ in English. I call it a gravy but rassa is not exactly a gravy.It is a thin watered down version of gravy.Another popular word for it in Hindi would be ‘jhol’.

As the title would suggest, this is not the sexiest of recipes.”Rasse ki Ghuiyan aur Kheera” is no competition to “Chhole” or “Rajma” or “Butter Chicken” & the spicy likes. But, on days when comfort food tops the list and one is tired of spicy food, this is what I make. The more I pay attention to what people are eating these days……I realize that simple, blandish food is not cooked in Indian homes anymore. I grew up eating the most bland and simple food in my house as I also previously mentioned……I used to be completely tired of bottle gourd, bitter gourd, cucumber, potato and hardly any spices…….. Spicy food was only made on weekends or if we had visitors. My parents have always been too careful of what they ate and the other reason was that my grandmother (who lived with us)did not even eat onions and garlic. So, it was plain food on the table every day. But nowadays I realize that I am done with enjoying the spicy food I missed and now I miss the simple dishes that my mother mostly served.

This recipe used to be a favorite of my grandmother who was quite a good cook. I didn’t see her cook too much but she was quite knowledgeable.

Colocasia or Ghuiyan in India can irritate the throat at times so it should be cooked well. In the USA though, I have not encountered the variety that causes the irritation. Though I think the taro I have mostly found here is much drier than the ones eaten in India. There are a lot of varieties of this starchy sticky root:). Cucumbers used for this can be the bigger ones too. Big cukes do not make flavorful salads but just fine in this recipe:) .  Please do not skip the carom seeds and dry mango powder in the recipe.

The recipe:

  • Cucumber 1 chopped
  • Taro root/Arbi/Ghuiyan 6-8 boiled, peeled and chopped
  • Vegetable Oil 1 tsp.
  • Carom seeds/Ajwain 1 tsp.
  • Asafoetida 1/4 tsp.
  • Cumin seeds/Jeera 1/4 tsp.
  • Turmeric /Haldi 1/2 tsp.
  • Red chilli powder 1/2 tsp.
  • Salt to taste
  • Dry mango powder/Amchur 1-2 Tbsp.

Boil the colocasia root in a pressure cooker till tender but not too mushy. One whistle would be enough. Peel it and chop.

Chop the cucumber. Discard the big seeds, if any.

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Chopped Cucumber and Colocasia

Heat the pressure cooker and add oil to it. Add cumin seeds, asafoetida, carom seeds, turmeric and red chilli powder. When the mixture starts sizzling, add the chopped vegetables to it.

If you like a thicker gravy, saute the colocasia till you get a thin film at the bottom. Add 1 cup water. Traditionally, water is added right after the vegetables, cause the gravy is quite thin. Add salt and close the lid of the pressure. After 2 whistles, open the pressure cooker and add the amchur powder. Mix well. If you want a thicker gravy at this stage, a couple of pieces of colocasia can be mashed in the gravy. Adjust salt, chilli and amchur as per your taste.

Rasse ki Ghuiyan aur Kheera is ready. Hardly any fat and delicious. I must say that this is an acquired taste though. Its not spicy at all but quite tangy. My  son is fond of this vegetable precisely for this reason. Too easy to make and goes fabulously with paronthis/paranthas :). A side of greens or a salad with fresh paranthas would make a fabulous meal.

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Rasse ki Ghuiyan aur Kheera

This is my contribution to  Cooking 4 all seasons, ‘Curry Mela’. Wonderful Srivalli is so great in hosting her melas that you just can’t miss it. So, here we come ‘Curry Mela’.

I would also like to contribute this recipe to ‘Eating with the Seasons- August’ hosted by Maninas: Food Matters. The seasonal item here is definitely the cucumber. If you have a bounty from your garden, this is the recipe:).

Posted in - Turmeric, -Asafoetida, -Carom seeds, -Colocasia, -Cucumber, -Cumin seeds, -Dry Mango Powder, -Red chili powder, The staple | Tagged: , | 6 Comments »

Cucumber Parsley Focaccia with spicy whipped Butter

Posted by vivnidhi on August 5, 2008

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Parsley & cucumber for bread

Yes, cucumber focaccia. Unusual, but delicious:). Focaccia (pronounced foe-ca-chia) is a popular flatbread which was originally made without a leavening agent but now some small amount of yeast is added to it. More history here.

Did you know that a full refrigerator actually cools more efficiently than an empty one. Here’s a link  that says so and I know it for sure:). 2 pickle cucumbers, for which I even paid more; froze in my fridge cause the refrigerator was full. It had hardly been a day that I bought them and I felt quite sad looking at them. I wanted to eat bread that day and this bread just happened but it tasted really great.

Pickle cucumbers are the normal ones in India but called pickling cucumbers in the USA. This is certainly among the best breads I have baked.

The Recipe:

For the Bread:

  • Cucumber puree 3/4 cup
  • Curly Parsley 1/2 bunch washed and minced (cut really small, I used my small food processor)
  • All Purpose Flour 1 cup
  • Whole wheat flour 1 cup
  • Instant dried yeast 1 1/2 tsp.
  • Honey 1 1/2 tsp.
  • Cumin powder 1 tsp.
  • Oregano 1/4 tsp.
  • Salt 1 tsp.
  • Olive oil 3 Tbsp.

For the whipped Butter:

  • Butter 1/4 cup
  • Red chilli powder 1/2 tsp.
  • lime juice 1 tsp.
  • salt to taste

Peel and puree the cucumber.Do not throw the cucumber water away. Mince the cleaned and dried parsley. Keep cucumber and parsley aside.

In a big bowl, mix the flours together and make a well. In the well add yeast and honey.

Warm the cucumber a little more than lukewarm. Add the warm cucumber and the rest of the ingredients. Knead really well. The dough will be sticky in the beginning but keep working on it. It will dry up and become elastic. Remove the dough, oil the bowl with an extra tsp of oil , place the dough in  the bowl and cover with cling wrap. Keep in a dark draft free place for 1 hour. Let it rise till almost double in size.

Punch the dough after 1 hour. Prepare a round 9″ cake pan by spreading a Tbsp. of butter on it and then adding some dry flour on it. Spread the dough with your finger tips till covers the pan. Brush some olive oil on the top of the dough. Cover with cling wrap and leave it to rise again for 45 minutes to 1 hour.

Preheat the oven to 350 degrees Fahrenheit. Place the ready cake pan into the oven and bake for 25-28 minutes till the top of the bread turns golden.

For the spicy butter, whip all the ingredients well. First taste without adding any salt if you are using salted butter and then adjust the salt per your liking.

Extremely fresh tasting and delicious cucumber focaccia is ready:)

Here’s a taste for the eyes:

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Cucumber Parsley Focaccia

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A small bite with spicy whipped Butter

My cucumber parsley focaccia is on its way to image Original Recipe organized by Culinarty .

And, my bread will be well packed for the picnic basket to image Waiter There’s Something in my……….Picnic hosted by Johanna of thepassionatecook. I love the name:)

Posted in -All Purpose flour, -Cucumber, -Cumin seeds, -Oregano, -Parsley, -Whole wheat flour, Yeast | Tagged: , , , | 9 Comments »

Spicy Garlic Vegetarian Sausage Bread

Posted by vivnidhi on July 20, 2008

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Can’t wait… Pieces disappearing from behind : Spicy Garlic Vegetarian Sausage Bread

Necessity is the mother of invention and creativity becomes a necessity if resources are limited. This is especially true in my kitchen.

I have to have the plan of dinner in my mind by late afternoon otherwise things start falling apart:) . With a young boy and a baby together, often most other plans end up only being in my mind. Dinner, lunch…….cooking is the first plan I execute cause not only is food important for all of us, cooking is a big stress buster for me. Couple of days back, I went grocery shopping without the dinner cooked at home. Returned home late and with an unplanned impulsive buy…………

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Sesame Semolina Bread

Yes, artisan breads are a big weakness for the husband and me. We bought 2 loaves cause we shop at Sam’s Club:) . These breads do not have a lot of shelf life and best consumed the day you buy. One of them could be frozen but something had to be done the other one. So, what did I have at home? Boiled garbanzo beans (for hummus) and I couldn’t see much else. The refrigerator had tomatoes.

So, the freezer came to rescue. People avoiding boca burgers …convert! Out of the freezer came boca burgers and spinach. The daughter and husband had given me 35-40 mins for coming up with something after which they would both be tired of each other and …………so, I had to just start cooking:) .Finally, what I made had us licking our fingers, scratching the aluminum foil the bread was cooked on and……fighting for leftovers the next day.

Here it is …..The Recipe:

  • Hearty artisan bread sesame semolina /Italian/French loaf

For the spinach layer:

  • Chopped Frozen Spinach 1 cup/Fresh spinach 1 1/2 cups chopped
  • Garlic 2 big cloves minced
  • Olive oil  1 tsp.
  • Salt 1/8 tsp.

For the spicy sausage layer:

  • Frozen Boca Burger/ Garden Burger 2 cooked OR Nutrela granules soaked in hot water and drained.
  • Olive oil 2 tsp.
  • Cumin powder/Jeera powder 1 Tbsp.
  • Turmeric 1/2 tsp.
  • Dry coriander powder / Dhaniya 2 Tbsp.
  • Garam Masala/ Curry powder 2 tsp.
  • Chhole masala 1 tsp. (optional)
  • Garlic 2 big cloves minced
  • Ginger 2″ piece minced
  • Tomato (big) 1 chopped small
  • Yogurt 1 Tbsp.
  • Garbanzo Beans/ Chickpeas 1 cup (soaked in water for 6 hours and boiled or from a can)
  • Salt to taste
  • Tomatoes 2 cut in slices

For the oil & vinegar :

  • Olive oil 1/4 cup
  • Balsamic Vinegar 1/4 cup
  • Garlic 1 minced
  • Sugar 1 tsp.
  • Basil 1/2 tsp.
  • Oregano 1/4 tsp.

In a saucepan, heat the oil and add 2 cloves minced garlic. Add spinach and saute for a minute on medium heat. When the spinach is wilted, remove from pan and set aside.

Cook the burgers either in the microwave or on a griddle. I made a slit in the burger and cooked for 2 minutes, turned and cooked for 1 minute in the microwave.  Remove from the microwave and cut in very small pieces when cool enough to be handled. Nutrela can be substituted for this though the boca burger tastes great! I have heard there is something called boca sausage too, perhaps that can be substituted too.

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Chopped ginger, garlic, boca burger and cooked spinach and garlic

In the same saucepan, heat oil and add cumin seeds powder ,dry coriander powder, turmeric and garam masala. Once these get mixed with oil, add ginger and garlic. The ginger adds a lot of flavor. Next add the chopped tomatoes and yogurt. Mix well and keep stirring on medium heat till the mixture starts to dry out a little. Add garbanzo beans and the chopped boca burger. Add Chhole/ Chana masala at this point. Cover and cook for 5 more minutes on low heat.  Leftover Chhole would also taste good, I think. Mash the garbanzo bean, veggie sausage mixture a little and turn off the gas.

Mix the oil and vinegar ingredients and set aside.

Preheat the oven to 400 degrees F. Cut the bread in half lengthwise and then five slices of each length. It helps to cut the bread in bite size pieces so it becomes easier to eat.

First layer the pieces with the spinach. Next comes the garbanzo sausage layer topped with sliced tomatoes. Lastly top the slices with the oil and vinegar mixture.

Bake in the oven for 10 to 15 minutes till the sides become crisp. Out comes a very delicious bread. If one remotely likes curry, this is going to be a hit! These are very addictive too!!

I should mention the recipe which was the inspiration for this recipe. And that is Papa Felicos Garlic Sausage Bread from http://allrecipes.com/.

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Spicy Garlic Vegetarian Sausage Bread

This recipe is off to the wonderful Mother Daughter duo of Equal Opportunity Kitchen for their image Tried, Tested and True…Take Two event . Their event has an Organ Donation cause attached to it as well. There is spice in this recipe but its quite a healthy recipe full of protein and fiber and uses olive oil. This event is being judged by Christine Cushing , just the fact  that a professional chef will look at my recipe and photograph is making me jittery. But, anyway, this does please anyone who tastes it.

So, fellow bloggers, if you haven’t posted for this event, hurry up, bring your best recipe out , the deadline’s tomorrow!

Oh, I forgot………I better not, my two year old’s message to the readers is:

ZZZZZ1111         QQQQQQQQQQQQQQQQQ222222222222

Please go ahead and interpret as you like:) .

Posted in - Turmeric, -Basil, -Coriander, -Cumin seeds, -Garbanzo Beans, -Garlic, -Ginger, -Oregano, -Spinach, -Tomato, -Yogurt | Tagged: , , , | 6 Comments »

Soya Aloo ki Sabji (Fresh Dill and Potatoes dry curry)

Posted by vivnidhi on July 11, 2008

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Soya Aloo ki Sabji

In Hindi, Dill is called soya.  Wonder why, huh. Anyway, fresh dill is quite a favorite with me. The most common preparation in my house is the one with potatoes as the picture says. Another great snack is when you mix dill with rice flour and coconut, make small flatbreads and pan fry. Sindhi Sai Bhaji needs Soya. Another most common use in north Indian homes is to knead it with whole wheat flour and make paranthas/flatbreads with it. And yes, it pairs pretty well with Methi/Fenugreek leaves too. The husband loves salmon with a side of dill dip.

Soya Aloo ki Sabji: (2 servings)

  • Potatoes 1 large or two medium chopped
  • Fresh Dill/soya 1/2 bunch cut fine
  • Ginger 1/2 ” piece minced or grated
  • Green chilli 1 cut fine
  • Oil 1 tsp.
  • Asafoetida 1/4 tsp.
  • Cumin seeds/ Jeera 1/2 tsp.
  • Turmeric powder/ haldi 1/2 tsp.
  • Red chilli powder 1/4 tsp.
  • Coriander powder/Dhaniya 1/2 tsp.
  • Dry mango powder/ amchur 1/2 tsp.
  • Garam Masala 1/4 tsp.

A cast iron skillet is great to cook potatoes in. It gives the potatoes a great crust which makes the dish delicious, so use it to cook the potatoes in if you can. Heat the skillet and add oil. Add asafoetida, cumin seeds, turmeric powder, red chilli powder and coriander powder to the oil.

When you hear the sizzling sound, add the green chilli and ginger. Saute briefly for 30 seconds and then add the potatoes and the dill. Reduce the heat to medium low and cover the skillet. Let it cook like that for 15-20 minutes till the potatoes look like they are done. You can stir a couple of times in between.

Lastly add dry mango powder and the garam masala. Mix well with a light hand. And soya aloo ki sabji is ready. This makes a fabulous side dish, whether with lentil soup or even a spicy curry. Its delicious to just snack on them too:). Tastes great with rotis, paranthas or even rice.

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Simple lunch: Soya Aloo ki sabji, daal, yogurt and rotis

I forgot to mention that we lost power for almost 34 hours last week. It was a nightmare, I had to heat milk on a candle for my son in my apartment. After 2 meals outside, we were tired of eating out and guess what, we fired our charcoal grill for an impromptu BBQ on 3rd July. The son was craving regular roti sabji………….so I realized I could cook up an entire Indian meal on our small grill. It was just fantastic……tandoori rotis and Rajma………..and potatoes with dill:).

Just mix all  the ingredients listed above in an aluminum foil. Make a sort of a pocket which holds all the ingredients and close it. Put it directly among the coals. In 15 -20 minutes, the potatoes are ready! You will open up to an aroma of asafoetida when you open the packet. Some may not like that but in a few minutes, the smell reduces and then the potatoes taste really good. This is on its way to Joelen’s Culinary adventures Grilled recipes.

This is also on its way to Sweetnick’s ARF/5-A-Day Tuesday cause this is certainly antioxidant rich:).

Posted in - Dill, -Cumin seeds, -Ginger, -Potatoes | Tagged: , , | 15 Comments »

Imli ke Bade (Lentil Fritters in Tamarind Sauce)

Posted by vivnidhi on July 1, 2008

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Imli ke Bade

Barely any time to say anything. Coming steaming hot from an American kitchen which has roots in Uttar Pradesh, India.

The Recipe:

For the Fritters: (Makes 18 medium size badas)

  • Black Gram lentils/Urad daal 1/2 cup
  • Ginger 1″ piece
  • Green chillies 2
  • Oil for frying

For the Sauce:

  • Tamarind concentrate 1 Tbsp.
  • Jaggery / Gud 2/3 cup
  • Fat free Yogurt 2 Tbsp.
  • Salt 1/2 tsp.
  • Oil 2 tsp.
  • Asafoetida powder/heeng 1/2 tsp.
  • Cumin seeds/Jeera 1/4 tsp.
  • Mustard seeds/ rai 1/2 tsp.
  • Turmeric powder/Haldi 1/2 tsp.
  • Fenugreek seeds/ methi 1/4 tsp.
  • Fennel seeds/ saunf 1/4 tsp.
  • Green chilli 1 minced
  • Ginger 1 ” piece minced or grated
  • Cilantro to garnish

1.Wash and soak black gram lentils in water for 2-4 hours.

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Black gram lentils before and after soaking.

2. Drain the water from the lentils completely. Grind with ginger and green chillies. Start with no water and keep adding 2 Tbsp. of water till you can grind very fine. Keep grinding and cream if possible. To test that the lentils are ground properly, take a cup full of water. Make a small ball of the ground lentils and drop in  the water. If it floats, the lentils are ground well. If the ball of lentils sinks to the bottom, the fritters are going to hard, so grind more, maybe add a little more water to facilitate grinding. Grinding the lentils properly is the most important step.

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Lentil ball floating in water: the lentils are ground well.

3. Now heat the oil to high in a saucepan. When the oil is ready, lower the heat to medium high and fry the fritters. Let them turn golden brown.

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Fried lentil fritters

4. Mix 1 tsp. of tamarind concentrate with 2 cups water. Remove the fried fritters on a paper towel and put them in the tamarind water. Let them soak for a while till they have softened. Remove them when soft and press lightly with your hands to remove the water. This just helps further soften the badas. These can be refrigerated like this for a couple of days. This can be done ahead and kept.

5. Soak jaggery in 2/3 cups of water for 10-15 minutes. Press with your hands, and mix jaggery well with the water. Strain the water so that no dirt comes in the sauce. Blend this jaggery water with yogurt. Mix well.

6. Heat the saucepan again and add the  2 tsp oil. Add cumin seeds, mustard seeds, asafoetida, turmeric fenugreek seeds and fennel seeds.  When all this sizzling, add ginger and green chillies. To this add the jaggery yogurt mixture and 2 cups water. The water used to soak the badas is ideal. Add salt and stir well initially. Cook for 5- 10 minutes on medium heat till the whole thing comes to a rolling boil.  Put the gas off, add the badas and cover. In 10 minutes the Imli ke bade are ready!  Adjust the salt, chilli, jaggery as per your liking. Add red chilli powder and roasted cumin seeds powder if you want it hotter and spicier. Garnish with cilantro and serve.

Tastes best with rice, even though Rotis are always made along with it in my house. It can also be eaten like a snack.

The Imli ke Bade are rushing to Sig hosting the JFI – Tamarind this month which was started by Indira of Mahanandi. I hope I make it in time. Huff, puff, bye everyone!

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Deliciously sweet & sour : Imli ke Bade

Posted in -Cumin seeds, -Fennel seeds, -Fenugreek seeds, -Ginger, -Tamarind, -Urad daal/ black gram, -Yogurt | Tagged: , | 12 Comments »

Peethi ki Paronthi (Lentil filled Flatbread)

Posted by vivnidhi on June 4, 2008

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Peethi ki Paronthi & Aam ka Achar (Mango Pickle)

Paronthi is the Parantha’s younger sister OR………. who knows………. maybe Parantha is the husband and Paronthi, the wife. Well, the relationship is quite hazy here. But, as the wise have said……….”Don’t go where you are not required to go” All I can tell you is that the Paronthi is smaller and thinner than the parantha, (may I add , a little more delicate there;) ).

Peethi is a filling made with Urad Daal (Black gram lentils). I have heard that there was a time when people in Northern India would only eat Pooris and Kachoris at every meal. For the longest time, my husband’s Grandmother ate Poori or Kachori, she was not a Roti, Phulka liking person. She was a fabulous cook and would work very very hard to cook good food. I have been fortunate enough to taste her handmade Mungodis which absolutely melted in one’s mouth when cooked. I am mentioning Kachori several times cause a very similar filling is used in traditional North Indian Kachori. But for the faint of heart like me, making a paronthi with peethi is good enough. It’s made very rarely at our place and it is such a treat, that we all end up eating way more than we should.

The Recipe: (For 18-20 paronthis)

For the Dough:

  • 4 cups whole wheat flour
  • 1 3/4 cups water

For Filling (Peethi):

  • Urad daal/ split black lentils without skin 1 cup
  • Ginger 2″ piece chopped fine or grated
  • Oil 2 tsp.
  • Green chili 2 chopped fine
  • Red chili powder 1 tsp.
  • fennel seeds/saunf 1 Tbsp.
  • cumin seeds/jeera 2 tsp.
  • Fenugreek seeds/methi 1/2 tsp.
  • Garam masala 1 tsp.
  • coriander powder/dry cilantro powder/dhaniya 1 Tbsp.
  • Asafoetida/heeng powdered 1/2 tsp.
  • Dry mango powder/Amchur 2 Tbsp.
  • Salt to taste

Make a dough with whole wheat flour and water. More about the dough can be found in my post here.

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In the plate (clockwise) green chili, red chili powder, fennel seeds,cumin seeds, fenugreek seeds, Garam masala, coriander powder, asafoetida powder, dry mango powder, ginger minced and salt in center. Soaked and ground black gram also in picture.

To prepare the peethi for the filling, soak urad daal overnight or at least 4-6 hours. Grind it coarse in a grinder the next morning. In a wok or sauce pan (preferably non-stick), heat 2 tsp. oil and add the rest of ingredients except salt and dry mango powder. Add the ground urad daal and fry a little till it dries. Next add salt and dry mango powder. Mix well.

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Peethi is ready!

Make balls of the whole wheat dough of the size shown below.

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Whole wheat balls with dry flour for dusting

Flatten the dough balls with a rolling pin and fill the peethi as shown below.100_1640

Whole wheat dough flats and the filling

Pull the whole wheat edges and form a ball again. Dust a little flour and roll out the Paronthi. Heat a cast iron griddle. Oil the griddle a wee bit and then put the rolled out paronthi on the griddle. Make sure you put the paronthi only when the griddle is sizzling hot, that is you should be able to throw some drops of water and they should first sizzle and then evaporate. If they evaporate right away, the griddle is too hot. Turn the paronthi over when you start seeing tiny bubbles on the surface. Spread a little oil on the surface of the paronthi and apply a little pressure with a spatula to ensure uniform cooking. Turn it over once more and apply pressure gain. A well made paronthi will puff up on all sides.

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Peethi ki paronthi on the griddle

A paronthi well cooked should not have doughy edges and should be uniformly cooked. Peethi ki paronthi tastes fabulous with achar, dried potato curry or my all time favorite Masaledaar Aloo ki Sabji.

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Have a bite!!

Peethi ki Paronthi is off to Srivalli for the Roti Mela. Looking forward to a variegated collection of flatbreads there.

I was making paper fans for my son and he was scribbling on them. A few minutes later he comes to me & asks me to make a paper AC this time……….ha. I could only look at him in astonishment! Now, if we could all make paper AC’s , wouldn’t that solve India’s energy problems!  I asked my son to grow up and do something about alternative energy as I have little hope from myself. That certainly left him content with paper fans………..for now.

Posted in -Cumin seeds, -Fennel seeds, -Fenugreek seeds, -Ginger, -Urad daal/ black gram, -Whole wheat flour, Daal, Flours, Spices | Tagged: , | 15 Comments »