Friday, June 17, 2016

Mixed Vegetable Khichdi / Khicdi with Maata Rice and mixed Lentils - One Pot Meal

For the 3rd week of BM, i chose Rice dishes. I will be posting 3 different rice dishes. Today it is a khicdi using maata rice, which i make often. It is a simple one pot meal, put together in a pressure cooker. 
Kerala maata rice, needs lil more time to cook than the normal rice. Hence, i soak them 30 minutes prior cooking to ease up the process. You will not find any difference in taste. So far i have never felt any difference, when cooked like this. It is an easy recipe, that needs no extra effort. Try it and let me know how you liked it.

1.5 cups of mixed vegetables( i used potatoes, capsicums, carrots, spinach, cauliflower)
1 tomato, chopped
1/4 cup Kerala Maata rice
1/4 cup moong dal
1/4 cup Masoor dal
1/4 cup freshly grated coconut
1 tsp salt
1 tsp shredded ginger
4 cups of water

2 tbsp gingely oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
a sprig of curry leaf
2 pinches of hing
2 pinches of turmeric powder
1 green chili, slit lengthwise
2 cloves of garlic, crushed
  • Take Maata rice, and both the dals together in a bowl. Wash and soak them in water for 30 minutes.
  • While it is soaking, prepare all the vegetables. Wash, peel and chop them into cubes. I used 1 potato, 1/2 a carrot, 2 handful of cauliflower florets, 2 handful of purslane leaves, 1/2 a capsicum. 
  • In a pressure cooker, heat oil given under tempering, splutter mustard seeds, crackle cumin, add crushed garlic, slit green chili, torn curry leaves, and saute until aromatic. Add chopped tomatoes and turmeric powder and saute until tomatoes release oil.
  • Now add chopped vegetabales and saute for a minute. Next add drained rice and dal mixture and saute well. To this add 4 cups of water, sambhar powder, shredded coconut and salt. Mix well.
  • Close the pressure cooker and do not add whistle. Let the flame be in medium. Let this cook for 20-25 minutes. Turn of the cooker. Let it sit for another 10 minutes. Remove the lid and fluff up the rice.  Serve Warm with Appalam or any curry/raita of your choice.

Tuesday, June 14, 2016

Plum & Peacan Bread - #BreadBakers

#BreadBakers for the month of june is hosted by our BM friend +Chef Mireille of The Schizo Chef, she gave us the theme Stone Fruit. So, we have to bake a bread with stone fruit in it. When the theme was announced i decided to bake something with plums, thought of a braided bread with it, then i switched to baking a galette. But then had a doubt whether it might be accpeted as a bread. So, finally i settled with this simple quick bread.
I even thought of topping it with a nice streusel with pecans and walnuts, but then both my kiddos hate things studded on top of the bread/cakes. So i had to drop it at the last minute. Even the nuts inside the bread has been chopped fine, so they dont see it and pick it out. They are really "Picky" eaters, they pick everything out!!! :)
This bread has an amazing flavor, totally love the addition of cinnamon and candied ginger, it gives a nice zinnnggg to the bread. Makes a lovely combo with your evening cuppa!!

1/2 cup All purpose flour
1/2 cup Whole Wheat flour
1/2 cup dark brown soft sugar
1.2 tsp baking soda
3/4 cup Buttermilk
1/4 cup butter/oil, if butter, then melted
3 nos plum, pitted and chopped (around 1 & 1/4 cups)
3 tbsp pecan nuts/Walnuts/or any nuts, chopped  ( i used both walnuts and pecans)
3 tbsp chopped dark chocolate (i used lindt)
2 tbsp chopped candy ginger
1/2 tsp cinnamon powder
a pinch of salt
  • Take together both flour, along with baking soda and whisk well to combine. To this flour mix add sugar, chopped plums, nuts, chopped dark chocolate, candied ginger, cinnamon powder. whisk well to combine.
  • Take buttermilk in a measuring jug,  add butter/oil to it and whisk to combine. Now slowly add this wet ingredient to the dry flour mix. Mix with a spatula to combine. 
  • I used two take away alufoil containers to bake the bread, you can use a loaf pan. Grease the container you are going to bake with. The bread doesn't rise much, so use a pan accordingly. 
  • Pour the prepared batter into the greased pan or take away containers. Preheat the oven to 180C and bake the bread for 30-40 minutes or a skewer inserted in the center of the bread, comes out clean.
  • Remove the bread from the oven, let it sit for 5 minutes in the pan, the slowly remove it on to a wire rack. Let it cool, Slice and serve warm along with tea/coffee and enjoy the sweet, tart combination of plums in the bread.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to
#BreadBakers - Stone Fruit

    Sunday, June 12, 2016

    Mixed Peppers Pull Apart Bread

    The last bread for the theme is a savoury bread. A simple recipe inspired from my Kartoffelbrot recipe. A whole wheat bread, spiced with freshly pounded peppercorns and sandwiched with colorful peppers tossed with simple masala. This makes delicious dinner with a warm soup or a filling breakfast/brunch on a weekend day. I made a small loaf and it all vanished almost immediately. 
    Please excuse me for the terrible photos, almost night when i clicked this, if at all i make it again, will take a decent shot that time. 
    1 & 1/4 cup Whole Wheat flour ( I used Pillsbury atta)
    1/2 tsp instant yeast
    3/4 tsp salt
    1/2 tsp freshly pounded black pepper powder
    1/2 cup mashed potato
    1/2 cup water
    2 tsp oil

    1 LArge onion, chopped fine
    1 orange pepper/capiscum
    1 yellow pepper/capsicum
    1 green pepper/capsicum
    1/2 tsp red chili powder
    1/2 tsp coriander powder
    1/2 tsp salt
    1/4 tsp freshly pounded pepper powder
    • Take wheat flour, yeast, salt, pepper powder and mashed potato together in a large bowl. Mix it together to form a shaggy dough. Now slowly add water to this mix and knead a soft dough.
    • Do not add all the water at the same time, add 2 tbsp at a time. When the flour comes together as a dough, add oil and knead for 5-8 minutes to get soft dough. Since we have added mashed potato, the dough will be pretty soft. It will be little sticky, but manageable. 
    • Place the dough in a well-oiled bowl and let it sit for an hour or until it doubles in size.  While the dough is resting, let us make the filling
    • Heat a pan with tsp of oil. Add cumin seeds, let it crackle, add chopped onion and saute until translucent. 
    • Next add the chopped peppers followed by red chili powder and coriander powder, pepper powder and salt. Cover and cook for 8 minutes, for the flavors to mingle. Remove the cover and let it sit for 5 minutes on the stove. Take it off the stove and let it cool completely before using it in the bread.
    • Once the bread doubles in size. Remove it to a well floured surface. Punch down the extra air. Roll it into a rectangle.
    • Spread 3/4 of the filling on the rolled dough. Using a pizza cutter, cut 4 long strips of the dough. Arrange the cut slices one top of the other.
    • Again the cut into 4 portions. Grease an 4 inch bread tin with oil or line it with parchment. Arrange the cut slices as 4's into the tin. Let it sit for another 45 minutes. Top the loaf with the remaining filling.
    • Preheat the oven to 180C and bake the loaf for 35- 45 minutes or it turns golden brown. Remove from the oven, let it sit on thecounter fo r5 minutes. then remove the loaf onto a cooling rack. 
    • Let it come down to manageable warm. Slice and enjoy with spicy ketchup or raita. 

    Saturday, June 11, 2016

    Mango & Coconut Rolls

    Mango season in  full glow and how come not using them in bakes? Today's bread was a great hit at home, kids patiently waited for me to finish clicking after they tasted 2 rolls straight from out of the oven.
    I had one mango left from the stash of sindhri which i bought recently. Usually mangoes never last for long at home, my lil one is a mango-maniac. The moment he sees juicy mangoes, he wants one. This one, was hidden inside the fridge somewhere, so he didnt know about it and i used it for my bake today.
    These rolls are just like cinnamon rolls, but instead of cinnamon sugar,it is filled with fresh mango pulp and sweetened coconut. I have added cardamom for flavor, you can use saffron/kesar instead, it might also give a nice golden color to the bread. 
    The bread dough is inspired from my No Knead Pizza rolls recipe, i have used the same recipe, except for filling
    If you are looking for other fruity rolls recipe i have  No knead Spelt flour fruity rolls, Double chocolate cinnamon rolls and for Savory options Peas masala rolls  Cheddar & garlic rolls and feta roses

    3/4 cup whole wheat flour
    3/4 cup all purpose flour
    1 tsp instant yeast
    4 cardamon pods, cover removed and seeds roughly crushed
    2 tbsp sugar
    3/4 cup to 1 cup of Warm  water
    a pinch of salt
    2 tbsp oil

    1/2 cup Fresh mango pulp ( i used one sindhri variety mango)
    2 tbsp sweetened coconut
    2 tbsp sugar (optional)

    Sugar Glaze
    3 tbsp castor sugar
    1 tsp water or milk
    • Take both the flours together in a large bowl. Add crushed cardamom, instant yeast, sugar and salt to the flour mix. Whisk well to combine.
    • Take water in a microwave safe mug, reheat for 30 seconds. Slowly add water to the flour mix and start kneading a soft dough.
    • Once the flour come together as a dough, add oil to the dough and knead well for 5-8 minutes to get smooth and soft dough. The dough will be sticky to touch, but will not stick to the surface.
    • Keep the dough in a well-oiled bowl for an hour or until it doubles in sizes. Once it doubles, remove the dough to a floured kneading surface. 
    • Punch down the extra air from the dough, knead the dough for couple of minutes. Roll the dough out into a 12 x 9 inch rectangle. 
    • Spread the mango pulp evenly on the surface, leaving 1/2 an inch gap near the edges. Spread sweetened coconut and sugar.
    • Now slowly roll the dough into a log away from you. Using a sharp serrated knife, cut the log into 9 or 10 portions. Grease a square baking tray with butter or line it with parchment paper. Place the cut rolls with cut side down. Spoon the remaining mango pulp on top of the rolls, sprinkle remaining coconut and sugar. 
    • Let the rolls rest for another 45 minutes. Preheat the oven to 180C and bake the rolls for 30-40 minutes or the rolls turn golden brown. Remove the rolls from the oven, let it sit for 5 minutes in the tray. Slowly remove the baked rolls on to a wire rack. Let it cool for sometime,  Serve it warm with some sugar glazed on top.

    Friday, June 10, 2016

    Wholemeal & rye cranberry chocolate chips pull apart bread

    For the week 2 of Blogging Marathon, i chose pull apart breads as my theme. I had opened bags of wholemeal and rye flours, so i decided to use them in the sweet bread. It is a mildly sweet bread with some dried cranberries and chocolate chips to bribe the kids. The color of the bread looks as if it is a chocolate bread, but it is the wholemeal and rye making it look a bit dark. You can use white flour to bake these, where the berries and choco chips will look pretty peeping from the rolls, making it all the more tempting on the table.
    1 cup wholemeal bread flour
    1 cup rye flour
    1/2 cup all purpose flour
    1 tsp instant yeast
    1/4 cup sugar
    3 tbsp unsalted butter, at room temperature (2 tbsp + 1 tbsp separate)
    1 cup warm milk
    3 tbsp dried cranberries 
    4 tbsp semi sweet chocolate chips
    2 tbsp raw sugar for topping

    • Take milk in a microwave-safe mug and warm it for a minute. To the warm milk, add 2 tbsp butter. I used my food processor to knead the dough. Take all 3 flours along with yeast and sugar in the food processor bowl.
    • Pulse it few seconds for it to mix well. While the processor is running add the butter mixed milk  to the flour mix and start kneading a soft dough. 
    • While the dough comes together add cranberries and chocolate chips to the dough. Knead the dough for 5 minutes to get a soft dough.
    • Remove the dough on to a kneading surface and Knead for another 2 minutes.  Take the dough in a well-oiled bowl and it rest for an hour or until it is well doubled
    • Once the dough doubles, remove the dough on to the kneading surface. Punch down the extra air from the dough. Knead the dough for a couple of minutes.  Divide the dough into 15 portion. Line a 9-inch pie dish with parchment or grease it well with butter.
    • Roll.the dough into a ball and arrange it on the pie dish in a circle. Let the arranged dough ball's rest for another 45 minutes. After the said time,  preheat the oven to 180c.
    • Brush the top of the rolls.with butter and sprinkle the sugar on top. Bake the rolls for about 34-45 minutes. Once done, remove the rolls from the oven. Let it sit for 5 minutes in the pan. 
    • Then remove it on a cooling rack. Let it cool for another 20 minutes. Dust the rolls with some.powdered sugar or drizzle some.chocolate syrup for some.extra oomph. Serve warm and enjoy.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#65

    Monday, June 06, 2016

    Vegan Chocolate cake with chocolate ganache

    Today's post is a chocolate cake, which i baked for a trial run before deciding to bake my son's birthday cake. I wanted to test my confidence and my skill level before accepting the gruelling task fo baking 3 cakes and presenting it perfect for the party. 
    So, kindly bear with a loft sided cake in the pic. I was able to get a perfect only recently(read 2 days back).  Other than that, the cake was perfect in every way. The ganache with coconut milk was smooth like silk. Loved it totally.
    Inspired from Vegan Richa
    1/2 cup wheat flour
    1/2 cup All purpose flour
    1/4 cup cocoa powder
    3/4 tsp baking soda
    1/2 cup dark brown sugar

    3/4 cup coconut milk ( 1/2 cup thick coconut milk, mixed with 1/4 cup water)
    3 tbsp chocolate chips/bar broken into bite-sized pieces
    2 tbsp oil
    1/2 tsp apple cider vinegar
    3/4 tsp vanilla extract

    1/4 cup thick coconut milk
    2 tbps powdered sugar
    50 grams dark chocolate
    1/4 tsp vanilla extract

    • Preheat the oven to 170C. In a bowl, take all the dry ingredients and whisk well to combine.
    • In another bowl, heat coconut milk and chocolate until just about hot. I microwaved it for a minute. Whisk until chocolate is melted. Add in the rest of the wet ingredients and mix in until smooth.
    • Add the dry to the wet and mix to make a smooth batter. Transfer batter to greased or parchment lined 6 inch cake pan(17cms).
    • Bake at 170C F for 35-40 minutes. or until toothpick from the center comes out clean. 
    • Let the cakes cool for 10 minutes then remove from the pan and cool on the rack completely before adding a glaze or ganache. 

    • Heat the non dairy milk + sugar in a pan over medium heat, until just about hot. Mix well. Add in the chocolate, mix once and take the pan off heat. Keep mixing until the chocolate is melted and smooth. Add in the vanilla  Mix until smooth. Chill in the refrigerator for 20 to 30 minutes to thicken to desired consistency.
    For frosting the cake

    • Slice the cake into two halves. Drizzle some sugar syrup on one half, Spread ganache and place the other half on top. Pour some ganache on top of the cake and using a offset spatula or a butter knife, spread it around the edges. I used a butter knife to smooth the sides.
    • Refrigerate the ganache for 30 minutes to thicken it. I took the remaining ganache in a piping bag and piped some designs on top. 
    • It is totally optional, you can simple pour the ganache over to get a drip effect on the cake. since i was practicing to get my son's birthday cake perfect, i tried everything possible on this one. Let the cake sit for 30 minutes for the flavors to infuse. Slice and enjoy.

    Sunday, June 05, 2016

    Multigrain flour masala roti/wheat-oats-bajra ka masala roti

    I normally have good stock of wheat flour.  Roti and poori are regular at home. But then suddenly last week , while preparing breakfast I ran out of wheat flour. Though I had APF, I didn't want to use it. Thankfully I had other flours which I mixed together to make this mixed flour masala roti.  The roti was soft and stayed good for a day on the counter.  I refrigerated  2 leftover roti''s for 2 days and warmed it for my breakfast on the 3rd. A filling combination of flours, hearty and healthy. 
    3/4 cup whole wheat flour
    1/2 cup oats flour
    1/2 cup bajra flour
    1/4 cup ragi flour
    2 tbsp kasuri methi/dried fenugreek leaves
    1 tsp cumin seeds
    1 tsp white sesame seeds
    2 pinches of red chili powder
    2 pinches of turmeric powder
    Ghee for spreading on the roti's
    3/4 cup - 1 cup of water
    1 tbsp of oil
    1 tsp salt

    • Method
    • Take all the flour together in a wide bowl. Whisk well to combine. To this add cumin seeds,  sesame seeds, red chili powder, turmeric powder, kasuri methi and salt.
    • Mix well and slowly add water to make soft dough. Do not add all the water at the same time, add 1/4 cup at a time. Add oil at the end and knead well for a smooth, supple dough. Let the dough rest for 10 minutes.
    • Divide the dough into 8-10 equal portions. Dust your kneading surface with flour, ro each dough portion into a thin disc.
    • Heat a tava  cook the rolled roti on both sides until golden brown. Spread a tsp of ghee while removing the cooked roti to the serving plate.
    • Serve hot with sides of your choice. I served with radish dal and chana masala.
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#65

    Plum Cheesecake sandwich

    June starts with celebrations at home. My elder one's birthday, was little special as i baked him 3 delicious cakes.  It was not an easy job for me. I couldn't think anything other than cake all this week. I know i was overly cautious, frightened, tensed, you can add some more adjectives here. But finally, i got over it, successfully. I m more than happy to perfectly slice a cake into two halves and then neatly crumb coat it, frost and present it, in a  pleasing  manner to all the guests. 
    Kids all went "ohh aunty, did you make the cake? looks awwsome" (now cut the aunty there).  After the party we went to a water park nearby and had super fun. So, we were super tired, couldnt' move a muscle. So,this long story tells the reason why post for this month's Blogging marathon is late. 
    Ok, now for this week, i will be blogging under Holiday Dishes theme. Holidays are as much scary as fun as they are, for mommies like me. I dread the word "can i have something to eat". It is not a hungry tummy here, but a bored mind. Hmm, so we need to find activities to keep them busy. 
    My elder one is a big fan of LEGO, he has got so many of them The Ninjago, Superman, and all the small parts that prick you everywhere. So, he keeps building, spilling and posting at LEGO site.  Another activity he likes is to read, he loves books and has got few new books as his birthday.  So now to satiate the hungry tummy, i made these yummilicious cheesecake sandwich for there snack.  Sweet compote, mixed with cream cheese what a perfect combo on the buttery golden toasted bread. Try it and let me know how you like it.

    Ingredients (Serves 1 voraciously hungry tummy and 2 "i just want a delicious snack" tummy!)
    4 slices of white bread
    1/4 cup of fresh plum compote
    1/4 cup of cream cheese
    2 tbsp chocolate sauce for garnich
    2 tbsp butter for toasting the sandwich
    • I have used the leftover plum compote from Roasted Plum Ice-cream. To make plum compote, just wash 2 fresh plump plums, chop, remove the stone. Take the chopped pieces along wth 1/4 cup of water and 1/4 cup of sugar in a sauce pan, let it cook until the plums turn soft and mushy. Remove from fire and add 1/2 tsp of vanilla extract. Let it cool completely before use.
    To Make Plum cheesecake sandwich
    • Spread 1-2 tbsp of plum compote on one side of the bread and 1-2  tbsp of cream cheese on the other. Press and close both the slices together.  Repeat the same with other 2 slices.
    • Heat a tava/flat pan. Spread butter on both the sides of sandwich and toast until crip and golden brown. Be patient, toast on a medium flame, do not burn the sandwich, it will spoil the taste of it.
    • Remove the golden brown toasted sandwich on a serving plate, drizzle chocolate sauce and serve warm and see them disappear.

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