Wednesday, December 31, 2014

Kurtos Kalacs/Kürtőskalács/Chimney Cake

Kurtos Kalacs is an Hungarian special pastry, made using sweet yeast dough, cut into strips and rolled over wooden spits, coated with powdered sugar and melted butter and baked directly on charcoal cinders until the top gets a golden brown and the sugar gives it a glorious caramel color.  They are also called as Chimney cakes as there shape resemble a Chimney. I fell in love with them when i was hunting recipes for Around the world in 30 days, now for the rollers i had to either use the cling-wrap roller or make one using paper and alu-foil, i didn't have the courage to do it that time, seriously, i thought my oven would spit fire!! 
Today being the last day of the year 2014 and also we are closing curtains on Bake-a-thon 2014, i wanted to bake something special, exotic may be!!! I decided to bake this and immediately set to make the rollers. I already saved a cling-wrap roller, also made 2 new rollers with alu-foil takeaway lids. Once the rollers are ready it is pretty easy to bake them. Try and see how they vanish in minutes, the curious shape makes it all the more interesting for the kids. 
Thanks to Valli for all those mails reminding us of all the wonderful events she comes up in her space and for the motivation with wonderful themes that push us to cook interesting every time!!!! Wishing you all a Very Happy, Healthy and a Prosperous New Year 2015!!! Enjoy Food,  Have Fun!!

Ingredients
1 & 3/4 Cup Bread Flour
2 tsp Instant yeast
1/4 cup sugar
1/8 tsp Salt
4 tbsp butter, melted
3/4 Cup Warm Milk
(substituted 1 Egg with 1/4 Cup milk extra)

Walnut-Sugar Topping
1/4 cup Melted butter
1/4 Cup Walnuts
1/4 Cup sugar
Method
  • I used my food processor to make the dough. In a Food Processor jar, add flour, yeast, sugar and salt. Pulse twice to combine well.
  • Take Milk in a microwaveable mug, warm the milk for  20 seconds to this add the melted butter. Now add this butter & milk liquid to the flour mix and knead for 5 minutes to get a soft dough. The dough is pretty easy and soft to handle, doesn't stick at all.
  • Now keep the dough in a well-oiled bowl, and let it rest for an hour or until doubles. While the dough is resting, lets make the rollers on which the bread is going to be wound and baked.
  • To make 2 rollers, you need 2 aluminium foil take-away container lids. Cut a  strip of alu foil of the same length as that of the lid. Keep teh foil on the white side of the lid, fold the excess on to the sides. Now, roll the lid like a paper. Finish the roller with another strip of alufoil rolled on top. Any excess foil on the ends can be twisted like a chocolate wrapper on both the sides. Keep aside until use.
  • For the Walnut-sugar topping, take walnuts and sugar in the mixer and pulse it 3 or 4 times to get fine powder. Transfer it to a flat plate and keep aside until use.
  • Now check the dough, once it doubles after the said time, take it to a flat surface, punch down the extra air. Divide the dough into 4 portions.
  • Roll each portion into a rectangle of 1/2 inch thick. Cut the rectangle into strips of 1/4 inch width. Now take the rollers and brush it generously with butter. Take one strip of dough at a time and start rolling it around the roller. When one strip ends, continue by pressing another strip at the end of the first strip and roll again, make it look it is a single piece of dough that is being rolled. Once you reach the end of the roller, secure it by pressing it tightly,
  • Now roll the roller on a flat surface to get a smooth finish of the rolled dough. Brush again with butter, generously, roll it on walnut-sugar powder. Place the rollers on a baking tray in such a  way that the corner of the rollers rest on the corners of the tray.
  • Preheat the oven to 180C and bake for around 20-23 minutes or until it is golden brown all over.  I had to roll the baked kurtos topside down as the bottomside of it was little white so had to bake it again for 3 minutes to get a golden brown.
  • Once done, take it out of the oven, if you wish, brush again with butter(which i didn't do), Let it cool for 10 minutes, then slowly press the top and remove the roller so the kalac slides down. 
  • Serve Warm. You will love that walnut sugar topping and it will vanish in minutes.
Notes 

  • The dough consistency is very important. Do not use more than the said liquid or flour, if the dough becomes too soft and loose, it won't stay on the roller and will come down as a big goo on your  bake pan. Trust me, first time i baked this, it happened!! 
  • The dough should be tight dough, which makes rolling and winding easier and also holds shape while baking



   
   

Best of Year 2014 - A Recap

I have never done Best of year ****  in my blog previously, so When Valli sent us a mail this time, i thought why not try this time, it was like reliving those foodie moments again. Thanks to Valli and my blogger friends for all the encouragement and my readers for the love.
I got a new domain for my blog in the beginning of this year. Enveetu Kitchen received some attention in the online Food Magazine Food e Mag Dxb, a food magazine conceived and published by 2 creative people from Fooderati Arabia Group.
I m trying to spot the Best 12 Recipes from my blog for the year 2014, that i loved the most. I hope you like them too.
Ragi Chocolate Pudding, a smooth and chocolaty pudding using Millets, also a quick one to make.This was the first recipe got featured in the online magazine.
Gulkand Gulab Jamun, an exotic dessert which turned out to be an absolute favorite in our house. Soft, jamuns stuffed with rose petal jam/Gulkand, a must try!!!
Ginger & Lemon Soup, another favorite recipe of mine and also for many others. Mild soup with ginger and taste of lemon, light on tummy, yet so much on taste. This is the second recipe that got featured in Food e Mag dxb!
I participated in the first ever Mega Marathon, Indian Food Odyssey, a virtual culinary journey across the Indian States, It was super fun and lots of learning. My favorite was North-eastern cuisine. It was very tough finding a vegetarian recipe in NE cuisine, a little more probing lead to some research papers and documentation of their food habits, which revealed how Organic, natural and local their cuisine is. Though all the 30 dishes are my absolute favorites, this simple steamed rice flour Putharo,from Meghalaya, stands out special.
And also this Jhangore ki Kheer/Barnyard Millet Kheer from Uttarakhand got featured in BBC GoodFood India, a special moment for the foodie in me!
Radish Garlic Kuzhambhu, a tangy side with garlic and radish takes me back to my childhood days, i cherished with my cousins
Thinnai/Foxtail Millet Laddu, a sugar-free, fat-free, a Vegan Dessert, got me much attention around the healthy circle, many of my blog readers, who are diabetic  and also calorie conscious, tried these ladoos and gave thumbs up on the taste!!
Another traditional snack, using Millets, Thinai Arisi/Foxtail millet Puttu/Steamed cake. Thinai/Foxtail Millet is traditionally used to make Sweet dishes, for its distinct taste. This puttu with loads of coconut and nuts, is for sure a filling snack!
Thinai Godhumai Rava Laddu/Foxtail Millet and Wheat Rava Ladoo, made for Krisha janmashtami, especially for my parents, both are diabetics and they have tremendous control on their food habit, i made this for them to  enjoy guilt-free.
September, i did my second marathon with International Dishes,  Around the World in 30 days. This Gozinaki, a nut candy from Georgia is my favorite amongst the dishes. Not only mine, for most of my friends too.
After all the Diwali Food, we just loved this simple Tomato-Garlic Rasam.
One of our favorite Comfort food, Mixed Vegetable Moongdal Khicdi, a complete One-Pot Meal.
My first try to make chat, pucca street food @ home, the one food i dreaded to be a disaster in my kitchen, I was so happy when these came out good and tasted yum, just the way they should be!!Katori Chat
It was a fantastic year on the food side. I ventured out of my comfort zone and tried lots of breads from across the world. Fell absolutely in love with bread baking and have loads of bookmarks to make. Hopefully will do them one by one this coming year.
Wishing you all a Fantastic New Year 2015!!!

Monday, December 29, 2014

Eggless Julekake/Julekage- Norwegian Christmas Bread

Julekage is a rich, flavorful bread which is traditionally served at Christmas in many Scandinavian countries, particularly popular in Norway and Denmark. The bread may also be known as Julekaka or Julekake, which means “Yule Bread” in Norwegian. Like many holiday breads, Julekage involves candied fruit and nuts, and it is heavily spiced. The traditional spice used in Julekage is cardamom, although nutmeg, cinnamon, and other flavors may be used as well. The bread tastes best when served warm straight out of the Oven, it can also be served next day with a generous spread of butter!!
As I have already baked a cardamom flavored bread, I knew the taste, so I readily baked it and with all dried fruits added it was really rich bread apt for the festive season. I didn't have any candied fruit in hand, so I have used some.dries cherries and berries along with raisins. The bread can be topped with sugar glaze, I avoided it for the obvious reason, instead topped it with chopped almonds, it gave a nice crunch to the crust.
Ingredients
2.5 cups bread flour

1.5 tsp instant yeast
3.5 tbsp butter
3 tbsp sugar
1 cup warm milk
1/2 cup candied fruit (I used dried cherries & berries)
1/4 cup golden raisins
1 tbsp milk plus a tsp of oil mixed for brushing the bread
2 tbsp chopped almonds & Pearl sugar for topping


Method

  • Take bread flour, instant yeast, sugar together in a bowl. Mix well to combine. Warm milk in microwave for 20 seconds add butter to the milk.
  • Now slowly add this milk mixture to the flour mix. Using a spatula start  mixing the flour.
  • Once both the flour and milk is incorporated well. Take the flour on to a kneading surface and knead well to form a smooth elastic dough.
  • Now to add the dried fruits to the dough. Stretch the dough roughly into a rectangle, spread the dried fruits on it and now roll the dough into a jelly roll and knead it to form a dough. Let the dough rest in a well oiled bowl for an hour or until it doubles.

  • Take the dough on to a flat surface, punch down the extra air and knead the dough for a minute again and shape it into a boule/ball. Grease a flat baking tray and lay it with parchment. Lay the prepared  boule/ball on a prepared baking tray.  Let the dough rest  another 45 minutes. 


  • Preheat the oven to 180C. Brush the bread with milk-oil mix and bake it for 30 minutes or until the top turns golden brown. 


  • Let the bread sit in the oven for 2 minutes, take it out of the oven and let it cool in the tray for 5 minutes, then transfer it to a wire rack.and let it cool completely. Slice and enjoy  warm along with tea.


   
   

Friday, December 26, 2014

Katori Chat - Using Baked Katori

Today i was supposed to post a Broccoli and cheese tikki, a baked version of-course. But it ended up like something different, though it tasted finger-licking yum, i couldn't put it as chat!!!My mind started thinking fast, as it is getting dark, if at all i m making something, i have to get it done in another 30 minutes. I had some leftover papdi  dough in the refrigerator, i immediately made these katori's and filled with toppings i had in hand. The chat came out good. My better half felt  that it needed little more spice, so i have adjusted the recipe accordingly by adding little chili powder. But, at the end i feel Chat taste and preference varies from person to person. So, adjust the seasonings accordingly.

Ingredients (Makes 20 Katori's)
1/2 Cup Whole Wheat flour
1/2 Cup All Purpose flour
1/2 tsp cumin/jeera seeds
1/2 tsp white sesame seeds
1/4 tsp salt
3 tbsp oil
1/4 cup warm water
Method

  • Take both the flours, sesame,cumin seeds and salt in a large bowl. Whisk well to combine. 
  • Add oil to the flour mix and rub well on to the flour mix to resemble crumbs. Now slowly add water to this and knead a soft dough. Let the dough rest for 10 minutes.
  • Divide the dough into 2 portions. Grease your tart pan and keep it ready. Roll out each portion into 20cm(diameter) circle. Prick the dough all over and use a cookie cutter or bottle lid to cut out the dough to fit the tart mould.  I used 200gms Nutella bottle lid to cut out the dough. 
  • Preheat the Oven to 220C.  Lay the cut rounds of dough on a greased tart mould. Press the dough well to the  tart base so it takes the mould shape. 
  • Bake the katori for 11 minutes. Take it off the oven and let it cool completely on a wire rack. Store the Katori's in an air-tight container until use.
For the Chat
1/4 Cup Boiled Chana/garbanzo beans
1/4 Cup chopped cucumber
1/4 cup chopped onion
1  small tomato or  2 cherry tomatoes, chopped
1/4 cup hung curd
2 tbsp sweet chutney
chat masala to taste
red chili powder to taste
juice of half lemon
1/4 cup Boondi
Method
  • Mix together chana, cucumber and onion, 2 pinches of chat masala, 2 pinches of red chili powder and lemon juice. Mix well.
  • Place the baked katori on a plate, fill with 2-3 tbsp of chana-onion and cucumber mix. 
  • Add sweet chutney, hung curd and top it with boondi. Sprinkle a generous pinch of chaat masala. Enjoy!!

   
   

Thursday, December 25, 2014

Papdi Chat using Baked Papdi

I have never attempted to make Chat at home. Yes, you give me a tough bread to bake, i m all geared up for the challenge, but chat, i don't know what block it is!! When srivalli, announced North-Indian party starters, that can include chat also as a theme for this BM, i knew i had to come out of my block, so i took it. 
The first in this challenge was the Baked Pinwheels, which was a big hit at home. Today i m giving you papdi chat, which we love to hog @ Kamat Restaurant. Oh i love the way they serve, in a curved dinner bowl, with the sev completely hiding the papdi's, mm lip-smacking! :)
 I wanted to try the same at home. Though it is a bit easy to put together the chat, we have list of preps to be made before we can serve it. Making papdi's at home is quite easy. Both the kiddo's loved the papdi's as such. The first batch around 15 papdi's vanished just like that straight from the oven. I had to hide the next batch to make the chat. Hubby is yet to taste, but i mopped the plate clean for my lunch :) It was yummm, Finally, coming out of my block! :)
Ingredients for Papdi (Makes around 60-70 papdi's)
1 Cup Whole Wheat flour
1 Cup All Purpose flour
1 tsp cumin/jeera seeds
1 tsp white sesame seeds
1/2 tsp salt
1/4 cup oil
1/2 cup warm water
Method

  • Take both the flours, sesame,cumin seeds and salt in a large bowl. Whisk well to combine. 
  • Add oil to the flour mix and rub well on to the flour mix to resemble crumbs. Now slowly add water to this and knead a soft dough. Let the dough rest for 10 minutes.
  • Divide the dough into 4 portions. Roll out each portion into 20cm(diameter) circle. Using a small cookie cutter, cut out small roundels of the dough. Prick the dough using a fork all over.
  • Preheat the Oven to 220C.  Lay the cut rounds of dough on a greased baking tray. Bake the papdi for 11 minutes. Take it off the oven and let it cool completely on a wire rack. Store the papdi in an air-tight container.
Sweet Chutney & Mint Chutney
3 nos dates
A small gooseberry size tamarind
1 tsp jaggery powder
1 no red chili
1/4 tsp cumin powder
salt to taste
Method
  • Take all the ingredients together in a mixer, grid it to a smooth paste using 1/4 cup water.
  • Take the ground paste in a Microwave safe bowl. Cook @ high for 1 minutes, stir well. Reduce the temperature to medium and cook for another minute. Take it out let it cool and use for chat. 
  • Leftover chutney can be stored in a air-tight container in the refrigerator.
Mint Chutney
2 fistfuls of fresh mint leaves
2 cloves of garlic
1 no green chili
salt to taste

Method
  • Take all the ingredients together in a mixer and grind to a fine paste. Keep aside until use.
Ingredients for the Chat
5-6 nos papdi
1/4 cup boiled chana
1 small potato, boiled, peeled and mashed
2 tbsp sweet chutney
2 tbsp mint chutney
2 tbsp hung curd
2- 3 pinches of  chat masala
1/4 Cup Sev/Bhujiya
coriander leaves for garnish
Method
  • Take the boiled potato, crumble it well, add a pinch of jeera powder and 2 pinches of chat masala, mix well and use as topping.
  • In a wide plate, arrange the papdi's first. Top it with boiled potatoes and chana.Next add sweet chutney, mint chutney and hung curd.
  • Next add bhujiya/sev and top it with coriander leaves and serve immediately

Wednesday, December 24, 2014

Baked Samosa Pinwheels

The Last week of Blogging Marathon #47 starts today. I have chosen the theme : North Indian Party Starters. Since i m doing the Bake-a-thon along with this BM, i chose to make Baked Party Starters to please the crowd.  These Samosa Pinwheels were the first i chose for this week BM. A perfect party pleaser i would say. Kuttu, My EO who normally avoids savory bakes, was happily gorging on these pinwheels and gave me a thumbs up when he took a bite. 
An advantage with this bake is, you can freeze them and bake whenever necessary. I actually made half of them yesterday and froze the other half. Today Morning i baked the frozen half. They go very well with Tomato ketchup, i made some mint chutney to compliment them.
Ingredients
3/4 Cup Whole Wheat flour
3/4 Cup All Purpose flour
1/4 Cup oil
1/4 tsp salt
1/4Cup - 1/2 Cup warm water
2 tbsp white sesame seeds

Filling
1 Large potato
1/2 a carrot, grated
1 medium onion
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
1- 2 tbsp oil
1/4 tsp jeera seeds
hing a pinch
Salt to taste

Method
  • First prepare the filling, while it is cooking, make the dough. So, while the filling is cooking, the dough can rest.
  • Wash, peel and cook potato until soft, mash and keep aside. Keep the carrot grated and onions chopped. Heat oil in a pan, add cumin seeds, add onions and saute until translucent, next add grated carrot and saute for 2 minutes. 
  • Next add the mashed potaotes and dry masala powder to the curry. Adjust salt. Take care while adding salt, coz the dough also has salt. Let this cook until the rawness of the masala's fade. Take it off the stove and Let it cool. While it is resting, prepare the dough for the pinwheels.
  • Take both the flour together, add salt and sesame seeds, mix well. Add oil to the flour, and rub well into the flour. Now slowly add warm water to this flour and start kneading a soft dough. Let the dough rest for 10 minutes.
  • When the filling is coll enough, start rolling the dough out. Roll the dough out to a rectangle that measures 12 X 12 inches. Spread the filling on the rolled dough leaving about an inch gap around the corners. 
  • Grease a baking tray with oil and keep it ready by the side. Roll the dough tighty like a jelly roll. Using a bread knife, cut the dough into 1/2 inch roundels. I got about 18 roundels. 
  • Place the cut roundels on the baking tray. Brush with milk and oil mix. sprinkle sesame seeds on top. Preheat the oven to 180C. Bake the pinwheels for about 40 minutes or until the sides turn brown. 
  • Take it off the oven and let it cool on the wire rack. Serve warm with tomato ketchup and some mint chutney.
Sending this to BakeFest#38, happening @ Taste Junction, an event by +Cooks Joy . Let's Cook Savory snacks for Christmas, happening @ Simply.Food, Kids Delight - Holiday Special for Christmas and Newyear, happening @ +Sandhya Ramakrishnan's space, event by +Srivalli Jetti and also to What's with my cuppa, happening @ The Veggie Indian.


   
   

Monday, December 22, 2014

Eggless Pulla Bread- Traditional Finnish Cardamom Bread

Pulla, a traditional cardamom bread from Finland.  Braid loaves (pitko) are formed from three or more braided strands of dough, which are coated with melted butter and sugar, though optional. Pitko is typically served in thin slices with coffee or at special occasions. Regular small pulla is served as a whole. Serving pulla with coffee is a very common practice in Finland. 
I bookmarked these braided beauties for September BM itself. But, unfortunately, i couldn't get a fluffy bread then. So, i made Rye bread from finland. The Pulla can also be rolled flat into a rectangle filled with cinnamon sugar and cut into slices and baked, which are called  Korvapuusti, Nordic Cinnamon Rolls.  
Ingredients
3.5 Cups Bread Flour
2 tsp instant yeast
1/3 Cup sugar
1/2 tsp powdered cardamom
1 Cup Milk
1/4 cup butter
3/4 tsp salt
Method
  • Take flour, yeast, cardamom powder, sugar in a large bowl. Mix well using a spatula, to get a uniform mix.
  • Take milk and butter together and microwave for 20 seconds, alternatively warm it up on stove-top.The Milk should be warm to touch, not scalding hot. Take care with liquid temperature while working with yeast bread. Coz too hot or too cold liquid will kill the yeast. 
  • Now slowly, add the warm milk-butter liquid to the flour mix slowly and start mixing with the spatula. When all the liquid has been incorporated into the flour, it will look very clumpy. Start using your hand for kneading the dough.
  • The dough is pretty soft and easy to handle. Once you have got all of the dough into a rough ball, take the ball on to the kneading surface and knead for around 4 -5 minutes to get a smooth and soft dough.
  • Let the dough rest in a well-oiled bowl for an hour or until it is doubled in its size. Once doubled, punch down the dough, divide the dough into two equal halves. Divide each half into 3 pieces. Roll each piece into a rope of 16 inches long. Keep the edges of the 3 ropes together and braid them together. Repeat the same with the other half of the dough.
  • Rest both the braids on a prepared baking tray lined with parchment. Let it sit for an hour or until it doubles in volume.
  • Preheat the Oven to 220C for 15 minutes. Once the braided pulla doubles in volume, brush it generously with butter and milk. Bake @ 220 C for 15 minutes and reduce the temperature to 180C and bake for another 20 minutes. Take it off  the oven, when the top has a golden brown. Brush the top again with some melted butter.
  • Let it cool completely on a wire rack. Slice and serve with a warm cup of tea. They are damn delicious straight out of the oven when they are still warm. Leftover bread stays good on the counter for a day, can be wrapped in foil/cling film and refrigerated for 2 days. 
  • I made 4 braids, first braid got over the same moment, it was out of the oven. Shared one with my neighbor and have packed 2 in the fridge, which i will sharing with my BIL's family.
  • These loaves make a great edible gift during the festive season.


   
   
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