Recipes

26 Dec 2010

Daring bakers challenge Dec 2010 - Stollen

After lot of thinking, I finally finished my second daring bakers challenge. I was thinking whether to do this month's challenge or not, because there was already lot of baking that was going on here at home. Mostly for the Christmas gifts :)
(I really hope that they enjoyed it .......)

Two days back I finished baking the stollen late after we had finished eating dinner. I made it eggless, shaped it in the traditional shape and I made only 1/6 th of the original recipe....yes I did scale down all the ingredients !

I wasnt so happy about the result, the bread was eatable, a bit dry and it looked like I should have shaped it into a loaf.

So below are the ingredients that I used to make the stollen,

All purpose flour - 130 gms
Luke warm water - 10 ml + 30 ml
Active dry yeast - 4 gms
Milk - 40 ml
Mascarpone cheese - 25 gms (I used this in place of butter)
Raw cane sugar (brown sugar) - 20 gms
Salt - 1/8 tsp
Cinnamon powder - 1/8 tsp
Orange zest - 2 pinches
Vanilla extract - 2/3 tsp
Mixed nuts (walnuts, almonds & cashewnuts) - 35 gms
Cranberries, dry - 10 gms
Kirsch wasser (cherry liqueur) - 1/2 tbsp

Method :

1. Sprinkle the yeast over the luke warm water and let it stand for 5 mins and then stir to dissolve the yeast.

2. Soak the cranberries in the kirsch wasser, keep aside.

3. Heat the milk and 30 ml water in a pan, and stir in the mascarpone cheese to dissolve in it. Once all the mascarpone dissolves remove the pan from heat and let the temperature of the mixture reduce to luke warm.

4. Mix in flour, sugar, salt, cinnamon powder and orange zest in a big bowl.

5. Mix in the vanilla extract and dissolved yeast into the milk-water-mascarpone cheese mixture, mix well.

6. Mix in the above liquid mixture into the dry ingredients and mix into a soft dough. It should not be sticky. Knead the dough for 6-8 mins, till the nuts or cranberries fall off the dough.

7. Apply oil to the dough and let it rest for 2 hours in a bowl covered with moist cloth or cling film.

8. Punch the dough down and the roll it into a rectangle and then start rolling from one side and make a wreath by joining the ends. Make cuts using a pair of scissors.

9. Let this dough rest for another 2 hours loosely covered with plastic wrap.

10. Preheat the oven at 180°C and bake for 12 minutes and then turn the tray 180 degrees and bake it for another 15 minutes till done.




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25 Dec 2010

Cumin Macarons - Raspberry rosewater cardamom chocolate ganache

Cheers !!!! to all the people who never give up in spite of facing several failures :)

This is so apt for someone trying to make macarons :P

One day, I found these "glamorous" looking photos of a dessert on one of the food blogs, it was neither a cookie nor a cake. Something so different, that tempted me to give it a try (to make it !).

I say glamorous because, it looks so attractive with the colour combinations of the shell and the filling / ganache. It tempts you to just come and have a little bite...... I will melt away in you mouth it says.....hehe

The more and more I read about it, the more I was lured to making it. I have made it for 3 times till now. The first time I made it I had not read so much, I did not realise that I had to age the egg whites (very stupid of me indeed !!!!). I used the fresh ones and even thought the taste was fine, they were flat and it had a shell but the bottom were like spread and basically flat big feet !

My husband and myself had named it flop-a-rons :P (to get rid of the disappointment and have some fun).

I then did read quite a lot about macarons and how to prepare them from different blogs and websites. It was so very helpful to me. There is a whole lot of people out there making macarons and posting it every month at the mactweets. The blog was started by Jamie and Deeba. They come up with different themes every month for the macarons.

Here is my partially successful 3rd attempt at preparing macarons. I came up with my own proportions. With these proportions, it is not necessary for the macarons to dry for more than 10 mins it looked like. More than that and the macarons had big flat feet.

This is what I used,

Egg whites - from 2 large eggs, aged for 5 days in the refrigerator and 24 hours at room temperature - 76 gms
Almonds, peeled - 110 gms
Powdered sugar - 170 gms
Granulated sugar - 30 gms

1. Beat the egg whites in a clean bowl, till thick & frothy.

2. Gradually add the granulated sugar and beat until the mixture turns into a thick glossy meringue (like a shaving foam).

3. Pulse together the powdered sugar and almonds. Sift thr powder to remove any lumps.

4. Fold in the powdered ingredients into the meringue in three parts. Fold till the mixture flattens after falling and till it flows back in thick ribbons.

5. Pipe out the macarons on the baking sheets and leave them to dry for around 15 - 20 mins till the top does not stick to your finger.

6. Preheat the oven at 140 degrees C and bake the macarons for 10 - 15 mins depending on their size.

Raspberry rosewater cardamom chocolate ganache

Looks like too many things in a one ganache, but I had an idea how it might taste at the end. It did taste like that (I knew that I will not exactly prefer having so many things in one ganache, But hey unless you try out how does one learn !)

You need,

White chocolate - 100 gms
Dark chocolate (80% cocoa) - 60 gms
Raspberries - 150 gms
(I know I used too much, the amount used can be reduced if you are daring to try this recipe :P )
Powdered sugar - 2 tbsps
Cardamom, powdered - 2
Rose water - 1 tbsp
Heavy cream (35% fat) - 5 tbsps
Sea salt - a pinch

1. In a pan pour the cream and heat it till you start seeing the vapours at this stage switch off the heat and add the cardamom powder. Stir well.

2. Remove the pan of the heat and add the chocolate, raspberries, powdered sugar and sea salt. Stir all  well, let the mixture cool. Refrigerate it overnight and use it the next day.






We did like the taste of the complete sandwiched macarons.


I still am on the quest to preparing the perfect macarons, Wish me Good Luck !



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23 Dec 2010

Pizza - Baked aubergine and onion pizza

Pizza .......hmmm I have made it from scratch for like 3 times in my life. This time the pizza came out well ...yaay !!!!  ahem ..... excuse me, just got a bit excited.
Bread is a bit tricky to make. Baking is new to me, I will not say completely but it is. I wanted to prepare pizza exactly for 2 persons and voila !..I had it,
- I scaled down all the ingredients
- Changed the steps of baking, because I do not have a pizza stone and the pizza was not quite having the taste.
and I did get a decent pizza. Finally !!!!

I did everything by hand, no machine !
Basic pizza dough - For 2 pizzas(thin crust) - 27 x 18 cm

All purpose flour - 200 gms plus dusting
Salt - 1/3 plus 1/4 tsp (we will use it together, easier for measurement)
Active dry yeast - 1/3 tsp
Olive oil - 1 tbsp
Water, chilled - 140 ml
Sugar - 1 tsp

1. Mix all the dry ingredients together and then pour in the oil-water mixture and combine to a sticky dough.

2. Knead till the dough is smooth, it leaves the sides and sticks only to the bottom of the bowl. The resulting dough should be springy, elastic and sticky.

3. Divide the dough into 2 equal parts with oiled hands and pat it into 1/2 inch thick discs. Place the dough in a plate or bowl and cover the dish with a plastic wrap and let the dough rise for 2 hours.

4. Prepare the cake form or brownie form (this is what I used) oil it and flour it lightly, just like you would prepare for a cake.

5. Take one of the discs and place it at the center of the brownie form and start flattening the disc from the middle and slowly fill the mould uniformly with a thin layer of the pizza dough. Dont worry if it tears just try to combine it with the thicker part of the spread pizza dough and correct it.

6. After flattening the pizza dough, poke it with a fork all over, helps the crust not bubble up all over.

7. Preheat the oven at 260°C for 45 minutes before baking.

8. Mine is a 23 lt oven with air circulation. So I baked the pizza in the following way,

- 4 minutes lowest rack
- 4 minutes last but one rack
- 20 minutes with the topping in the last but one rack

Pizza sauce - for 4 pizzas (27 x 18 cm)

Tomatoes, ripe and red, chopped - 400 gms
Red onion, finely chopped - 130 gms (2 medium sized)
Garlic, finely chopped - 20 gms (5 cloves)
Cinnamon stick - 1.5 inch
Bay leaf - 1
Olive oil - 1 tbsp
Mint leaves - 10
Water - 1/2 cup
Pepper powder (coarse) - 1/4 tsp
Chilli flakes - 1/2 tsp

1. Heat oil in a pan, add the cinnamon, bay leaf and garlic fry till you start seeing few specks of golden brown garlic pieces.

2. Now, add the onions and fry till they are transluscent. At this stage add the tomatoes, mint leaves, salt, pepper powder, chilli flakes. Close the pan and cook till the tomatoes get mashed by the back of the spatula. Now, add the water and simmer the sauce on slow heat till you achieve the spreadable pizza sauce consistency, this takes around 15 - 20 minutes.

Baked Aubergine

Aubergine - 400 gms (1 big)
Olive oil - 2 tbsps
Sea salt - 3 pinches
Pepper powder (coarse) - 1/3 tsp
Italian dried herb mix - 1/4 tsp

1. Preheat the oven at 220°C.

2. Cut the aubergine into 1/2 inch thick roundels, drizzle the oil, sprinkle the sea salt, pepper powder and Italian dried herb mix and mix well to coat all the roundels.

3. Place each of the discs on a baking tray covered with aluminium foil. Bake for 13-16 minutes till they turn a deep golden colour.

Assembling the pizza for final baking,

1. Spread the required amount of sauce on the partially cooked pizza base, sprinkle  some cheese (I used only mozzarella) over the sauce and then place the baked aubergine discs and then sprinkle the thinly sliced onions and finally sprinkle some black olives and some more of the cheese.

2. Bake for 20 minutes at the last but one rack.







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Colocasia fry - sembu poriyal - arbi fry

This is a continuation of the last blog (Daring cooks challenge). This is one of those very simple tasty dishes.

This is what we need,

Colocasia / arbi / sembu - 300 gms
dry coconut - 1/8 cup
shelled, peeled and dry roasted peanuts - 1/4 cup
green chillies - 2 (dont get scared ..... they were not at all spicy, I could just eat them directly !!)
onion, medium size, finely chopped - 1
garlic - 1 big clove, finely grated or even paste will be good (I was lazy :P)
Cumin seeds - 1/3 tsp
Corriander powder - 1/3 tsp
oil - 1 1/2 tsp
salt - to taste

method:

1. Cook the colocasia, peel it, slice in into roundels and let them dry. Dont try to use them immediately because the dish will become slimy.

2. Coarse grind the peanuts and dry coconut.

3. Heat oil in a pan, add the cumin, garlic and slit green chillies; fry for 10 seconds. Add in the onions and fry till the onions are well cooked.

4. Add the corriander powder and mix. Then add the colocasia mix well, add the ground peanut-coconut mixture. Mix well to coat each of the roundels.

5. Sprinkle the required amount of salt mix well and serve hot.

This dish goes well with rotis and rasam rice.


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14 Dec 2010

The Daring cooks - poach to perfection !

This is my first daring cooks challenge and this is a very quick post.

I made the simple poached egg using the recipe given here .
I served it for dinner with herbed garlic-dal rasam (South Indian soup) and colocasia fry.

Here is how it looked,




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5 Dec 2010

Chocolate Pot au creme with mixed berries (melange de baies)

It is snowing, freezing and raining and...... it looks like mother nature is a bit confused......... :P

The temperatures are ranging anything between -4 to 2°C here. The wind is chilly, but not quite like last year. I have become so lazy because of all this and I don't even feel like stepping out of the house. Winter is one season that makes every person feel lazy, tired (hey, I am becoming downright lazy now a days ! too bad.....)

Enough of that lazy talk :P.... I have been dreaming food ! (now that is something different ........I mean not so normal in my life). Even though I admit that I am a big time foodie, that is not something I have ever dreamt about, I mean different sorts of combinations just whizzing away like crazy in your head. And you looking for opportunities to test them. Well, I am still in the process of testing those combinations.

While all this was going on, there were two egg yolks chilling out in the refrigerator. Now I had to do something with them and what a matter of coincidence....... Fanny from Food beam had just posted her recipe of pot au creme de chocolat. Now, I had to try that recipe !

The recipe required heavy cream and milk, I had only low fat cream. I was thinking let me try out and see whether it works. It was good. There is something about baking that has fascinated me since I was a child. I had always wanted to own an oven in which I could bake different sorts of dishes, be it sweet or savoury. Here it my first try and my own recipe for pot au creme, It makes 2 portions.

Cream 25% - 160 ml
Egg yolks from 2 large eggs - 2 (37 gms)
Powdered sugar - 1 tbsp (10gms)
Mixed berries (I used the frozen ones) - 40 gms
Bitter sweet chocolate, finely chopped - 65 gms (can be reduced according to taste)

This is the procedure that I followed,
1. Preheat the oven at 150°C and simultaneously also heat some water in a vessel/pan up to when the water starts simmering. Make the two ramekins ready by placing 20 gms of mixed berries in each of it.

2. Pour the cream in a pan and whisk the egg yolk with the powdered sugar in bowl.

3. When the cream starts steaming, remove from heat. Now, slowly increase the temperature of the egg and sugar mixture by adding the hto cream in parts and then mixing everything in. (you do not want to scramble of the egg yolks, take care !)

4. Now add in the chocolate and mix nicely to dissolve it in the mixture.

5. Place the ramekins in a deep oven proof dish and pour the simmering water upto halfway outside the ramekins. Place the dish in the preheated oven and bake at 150°C for 30 minutes.

6. After removing from the oven, allow the ramekins to cool completely before refrigerating them atleast for 3-4 hours or overnight before serving them.







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27 Nov 2010

My first DB challenge - Daring Baker's Nov 2010 challenge - Crostata or Pasta frolla - With dates and nut filling

This is my "Premier défi or Prima sfida" : My first Daring Bakers challenge :)

All went well (Thank God for that !!!!)

I registered in the daring kitchen for both daring bakers and for the daring cooks challenges............FUN ! that is what I thought :) so it was.

I was super excited with being accepted in to the daring kitchen for both the challenges. 

This daring bakers Nov 2010 challenge was to make "CROSTATA" or "PASTA FROLLA" in Italian. It was hosted by Simona from Briciole
She had chosen the Italian dessert Crostata. I have seen these kind of tarts here in the pâtisseries and mostly in the supermarkets in the baked or ready to bake section. I have never done this at home and neither had I tasted a tart till the time I had baked one myself :)

I used the first recipe version1 of Pasta frolla that Simona had given,

We require,

Superfine sugar - 1/2 cup minus 1 tbsp (150 ml / 100 gms / 31/2 oz)
OR
Powdered sugar - a scant 3/4 cup (180 ml / 90 gms / 3 oz)
Unbleached all purpose flour - 1 3/4 cup (420 ml / 235 gms / 81/4 oz)
Salt - a pinch
Cold unsalted butter, cut into pieces - 1 stick (8 tbsp / 4 oz / 115 gms)
Lemon zest, grated of 1/2 lemon (I used a bio lemon)
1 large egg and 1 large egg yolk lightly beaten in a small bowl

I made the Pasta frolla by hand ;

Method:

1. Whisk together Sugar, flour and salt in a bowl.
2. Rub the cut butter into the flour until it has the consistency of coarse crumbs. I did this in a big mixing bowl.
3. Make a well in the center of the mounded flour and butter mixture, and pour the beaten eggs into it (reserve about a tsp of the beaten egg mixture for glazing purpose later).
4. Add lemon zest to the flour+butter+egg mixture.
5. Use a fork to incorporate all the liquid into the solid ingredients and then use your fingertips to combine.
6. Knead lightly just until the dough comes together into a ball.
7. Shape the dough into a flat disc and wrap in plastic wrap. Place the dough in the refrigerator to chill at least for 2 hours, you can refrigerate the dough overnight (this is what I did ;) ).

For preparing the crostata crust, I had blind baked and then I had filled it with the dates and nut filling that I had made.

I followed the following instructions for blind baking, given for the Crostata di frutta fresca.

1. Preheat the oven to 175ºC / 350ºF.
2. Roll out the batch of pasta frolla and cover the base of the tart pan (I used a disposable cake pan).
3. Cut a piece of parchment paper / aluminium foil large enough to cover the bottom of the crust and extend out a bit over the edges of the pan.
4. You can use pie weights or dry beans to blind bake. Place whatever weights you are using directly over the parchment paper or the aluminium foil in an even layer.
5. Place the crostata shell in the oven and bake for 20 mins.
6. Remove the parchment paper or aluminium foil and continue baking for another 5 mins till the border is light golden.
7. Remove from the oven and cool the crostata shell completely before filling it.


Dates and nut filling

This is what I used to make the filling;

Dates, chopped - 3/4 cup
Peeled almonds, chopped - 1/2 cup + 1 tsp
Milk - 3-4 tbsps
Clarified butter / ghee - 1 tsp
Poppy seeds, dry roasted - 1 tbsp + 1 tsp

Preparation:

1. Blend the dates with the milk till you get a not so thick paste.
2. Heat a pan with 1 tsp of clarified butter / ghee.
3. Pour the dates and milk paste into the pan and add the chopped almonds. Cook the mixture for around 10 minutes.
4. The cooked mixture has a bit darker shade than the uncooked paste.
5. Remove the cooked dates and nut mixture from the pan. Cool it.

Now filling the crostata shell,

1. Spread the dates and nut mixture over the shell slowly and carefully, since the date and nut mixture is a bit thick and a little sticky even after it is cooked.
2. Sprinkle the dry roasted poppy seeds to cover the mixture.

VOILA !!!!







My first Daring bakers challenge completed successfully :)



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21 Nov 2010

Kadai vegetables with a twist ....

This is a simple way to mix different vegetables into the same dish.

I have adapted this recipe from a friend, (long story behind it !!!! :P )

So here's what we need,

Aubergine (Eggplant/brinjal) - 1 big
Green Capsicum - 1 small (Any colour should be good)
Zucchini - 1 medium
Onion - 1 big
Ginger-garlic paste - 1 1/2 tsp
Cherry tomatoes - 6 (can be substituted by 2 small ordinary tomatoes)
Corriander powder - 2/3 tsp
Chilli powder - 1/3 tsp
Garam masala -  1/3 tsp
Water - 1/4 cup
Salt to taste

The following spices are to be dry roasted and coarsely ground,
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
(Kalonji - 1/4 tsp can also be added)

Method:

1. Slice the brinjal, zucchini and capsicum longitudinally into thin slices as shown below


2. Slice the onions, chop the tomatoes and make the ginger-garlic paste ready. I have taken a photo of this also :)


3. Heat oil and sauté each of the sliced vegetables separately till they are three-fourth cooked. They look like below,


4. Now, heat a tsp of oil in a pan. Toss in the onions and fry for 3 mins and then add the ginger-garlic paste and fry for 4-5 more minutes till the onions are almost done.

5. Now, add the tomatoes, all the masala powders (the dry roasted masala powder also) and pour 1/4 cup of water if it is too dry. Fry for 2 mins.

6. At this stage add the salt, and the pre-fried vegetables. Mix well cook for another 6 mins till all the vegetables are well cooked.

This dish goes well with phulkas/rotis.




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9 Nov 2010

Simple Mango milk shake

This is a quick morning post on the blog. We just had some yummy mango milkshake ;)

Here is what we need,
Mango - 3/4th of a big one pureed and filtered
Chilled Milk - 375 ml
Powdered sugar - 8 to 10 tsps

1. Pour the chilled milk in the blender, add in the mango puree. Use the pulse mode to blend it once.
2. Now add the powdered sugar and blend it using the pulse mode and the 1st speed.
3. Milkshake is ready to be enjoyed !







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7 Nov 2010

Low fat, tangy and spicy Tomato pesto and a beautiful napkin from Greece

I was bored !!!! (of cooking ???? Oh my GOD !!!!...............)

It happens if I have been in the kitchen for really long stretches (3hrs or more) deep frying something. This Diwali season I made 5 types of savories and 2 sweets. Recently, we had this Diwali get-together at my house (It was so much FUN !!!!), and I had served these savories and sweets that I had made. I was feeling like a blushing kid who had won a prize, when our friends were complimenting me for the snacks :) (Thanks guys !).

Ok now back to where we were. The day on which I had fried so many things, I wanted to prepare something that can tingle my tastebuds. Something simple to put together. I already had some fresh salad, and I had to prepare something complementing that. Pasta ! that was the immediate thing that came to my mind which will go along well with a salad.

Now, I was thinking of how to make a different type of pesto for the spaghetti that I was going to make for dinner. The basic ingredients had to be tomatoes and a BIG NO to table spoons and table spoons of oil !
And also I wanted to make something original and unique to my recipe book. OK ! I have an idea as to what I can prepare. I used the following to prepare the pesto for two servings of sphagetti;

Tomatoes - medium sized & ripe - 2, diced
Pearl onions - 6, whole and peeled
Garlic (big cloves) - 6, flattened and peeled
Basil leaves, dry - 3 pinches
Walnuts - 5
Cashew nuts - 5
Extra virgin olive oil - 1 tsp
Pepper powder - 1/4 tsp
Chilli powder - 2/3 tsp
Corriander leaves - 6 sprigs, finely chopped
salt - to taste

This is what I did,

1. Preheat the oven at 220°C for 15 mins.
2. During this dice the tomatoes, peel the onions (this takes some time), flatten the garlic with the blade of your knife and peel them.
3. Put all these in a bowl sprinkle some dry basil leaves, pepper powder, salt and the olive oil. Toss all these and spread them on a oven resistant plate or you can use a disposable aluminium cake pan like I did.
4. Put this in the middle rack of the oven and bake it at 190°C for 40 mins. During the last 10 mins of the baking you can start smelling the tomato, basil and pepper.
5. Cool it, blend this with the nuts to a coarse paste (not too coarse also).
6. Heat a pan, heat the pesto adding the chilli powder and around 2- 3 tbsps water. Once hot, switch off the heat and immediately add the cooked spaghetti (cooked as per the instructions on the pack). Mix so as to coat each of the spaghetti with the sauce. Now, add the chopped corriander leaves. Serve the spaghetti immediately.




I had bought myself a beautiful Greek napkin on a trip to Hersonissos :)
Here are some pics.












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22 Sep 2010

Carrot halwa for the most special little brother :)

It was Rakshabandhan, there was something utterly important missing...... My BROTHER :P . His exams are on, we could not even speak properly over phone ! (He is always occupied with some or the other test, quiz, assignment....... I wonder many times how does he juggle all this ??.............I did not so many things when I was studying ). He manages all this and has time for fun also !!!!!

I wanted to dedicate something to my brother that day, something simple and special. Back home mom usually used to prepare a sweet, we than used to pray and then I tied the rakhi on my brother's hand and then all of us are indulging ourselves on the sweet that mom prepared. She mostly used to prepare a simple and tasty sweet on every Rakshabandhan. This is one of the sweets that my brother and myself relish.

Well without any more delay, here is what we need to prepare Carrot Halwa, good amount for 2 persons.

Carrots - 500 gms, grated with the big grater
milk - 500 ml
cashewnuts - 10
almonds - 10
raisins - 2 tsps
sugar - 4 tbsps
ghee / clarified butter - 2 tbsps

Preparation:

1. Heat 1 tbsp of ghee in a thick bottomed pan, add the cashewnuts and raisins and fry them till the cashewnuts get a golden colour and the raisins puff up. Now add the grated carrots and fry for around 6-7 mins till the raw smell of the carrots starts reducing.
2. Now add the milk (You can directly use the packed pasteurised milk) cook, reduce it to a consistency where only little liquid is seen.

3. In this stage add the sugar, and cook it further till you get a smooth, creamy consistency. Most importantly no liquid should be seen everthing must be absorbed by the carrots, nuts and reduced.

It took around a hour and 15 minutes for me from scratch to finish for the carrot halwa. This includes grating the carrots, cutting the nuts and the whole cooking process. Just a little patience is required to prepare this really down to earth tasty sweet dish.

Some pictures for my brother :)



                                                                                              


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20 Aug 2010

Whole wheat bolis

It is Varalakshmi Vratham tomorrow said mom, yesterday. Brain starting generating all sorts of choices for sweets the ones that I either never tried like this one and the ones which were a flop in the consistency.

hmmm..........I thought, I asked mom "What kind of sweets and savouries must I make tomorrow?". She told me to make a sweet with jaggery and any savoury like vada. Since quite some days I was contemplating to try out the "Boliyal" as it is called in sourashtra, bobbatlu in telugu, boli in tamil. Well whatever it is called I really miss the boliyal that mom used to make at home. The stuffing is made of simple ingredients, easy to combine and moreover tastes so good !!

My recipe for the stuffing is adapted from the one mom used to prepare. The dough for the boliyal was a spontaneous one.

I got six 4 to 4.5 inch dia boliyals for the measurements below,

We need,

For the stuffing:
Channa dal - 1/4 cup
Jaggery - 1/2 cup
Coconut chopped - 1/2 cup
Cashewnuts, nicely chopped - 1/6 cup
Green cardamom, nicely crushed - 2
Ghee (clarified butter) - 1/3 tbsp

For the boliyal dough:
Whole wheat flour (chapathi flour) - 3/4 cup
Water - 3/8 cup (3/4 th of 1/2 cup)
Ghee (clarified butter) - 1/4 tbsp
Salt - a pinch

1. First, cook (I pressure cooked, saves time) the channa dal till soft. I used around 1 1/2 cups water.

2. Coarse grind the coconut in a mixer (without water, because you are going to have enough when the jaggery melts).

4. Melt the jaggery with around 2/3 cups water in which the dal was cooked. Just let all the jaggery melt. Keep aside for any impurities to settle.

3. Now heat a pan with the ghee in it, fry the cashewnuts till nearing golden. Now pour in the jaggery syrup, add the dal, coconut and the cardamom. Keep stirring till the water dries out, and you are able to combine the mixture and make a nice ball.

4. Now, add a pinch of salt to the flour slowly mix in the water after you get a nicely soft dough, a little softer than that for the rotis. Incorporate the ghee into the dough and knead nicely till the dough has uniform distribution of ghee. (It will have a nice smooth and soft appearance.)

5. Divide the dough and the stuffing into equal number of balls. Roll out the dough a little fill the stuffing cover it up completely with the dough, roll out the boliyal. Cook it like a paratha but with little more care because the boliyal tends to tear easily. Apply Ghee while cooking the boliyal. Serve warm.



18 Aug 2010

A lovely day at farmers Market :)

Le Marché as it is called in French, the farmers market here has quite a few treasures in the summer.

The colours of the vegetables, berries, fruits ohhhh!!!!!!!!!!........you feel like trying out all the market has to offer you. The variety of tomatoes, their colour, shapes and sizes ....... and all the tomatoes have a distinctive taste of their own. Some are sweet, some sour, some just have a subtle taste and are best when eaten in a salad. Let me show some of them....





The Normal variety of tomatoes

Pearl tomatoes - Tomates perle

Cherry tomatoes - Tomates cerise (The above loose ones the below in bunches or en grappes)

San Marzano Tomatoes (I never tried them out)

Tomates Rosé de berne


I dont know the name, but they were quite sour these tomatoes

Yellow tomatoes (for quite obvious reasons :P) - Tomates jaune

The normal good looking variety of tomatoes in bunches - Tomates en grappe

True salad tomatoes - Tomates coeur du boeuf (heart of beef........just kidding !!!)



 The tomatoes that go well with Indian and Italian cooking are the cherry tomatoes. The taste of the normal variety of tomatoes changes with the temperature I think coz once they were little sour and once they were so sweet, the tomatoes !!!!!!!

As soon as entering the market the first vendor has lots of veggies, fruits, berries, salad leaves, flowers, herbs, eggs and cheese. They are nice and friendly people with lots of good stuff to offer. Every time I go, the lady ask ça va ? I say ça va et vous ? (doing good ? yes and you?) and each time I give te bag of veggies that I bought, she tells aha ! les échalotes, well it is half the price of what I must pay at the supermarket if I buy them !. These onions are the bigger version of the shallots that is available in India.

These people have baby carrots and potatoes called les virgules(the commas). They had yellow zucchinis, sometime small pumpkins, and many more,




I had bought the whole carrot bunch to try out the leaves, they were quite nice and they had a very strong flavour.



 

In peak summer they have around 3 to 4 varieties of beans. There is a kind which resemble the Indian indigenous ones, They are a little broader and juicier than the other small variety which is usually available. By their side were the cucumbers or the gherkins (called Cornichons) and the peas; one type that is to be eaten whole (the complete pod can be cooked) and the other has juicy peas inside it that can be eaten. Here they are















 



I end this post with few photos that I took while strolling in the market.                           


















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