Tuesday, February 21, 2017

SPINACH BEETROOT CARROT DOSAS / COLOURFUL DOSAS (Holi Special)


Here is a healthy breakfast menu for Holi .. Make colourful dosas by adding carrot, spinach and beetroot to get the natural colour and nutrition at the same time.


. Ingredients:
 Urad dal .... 1 cup
 Rice ........... 3 cups
 Methi seeds .... 1 tsp.
 Baking soda ... a pinch
 Salt ... to taste
 Oil.....as needed to fry dosas
Spinach ............ 2 cups
Carrots grated ... 1 cup
Beetroot ......... 1


Method:
1. Soak dal and rice separately for at least 5-6 hours.Add methi seeds while soaking.
2. Grind them separately adding enough water to a smooth batter.
3.Mix them well, adding salt and leave to ferment preferably over night.
4. Chop the spinach and boil adding a little salt and water.
5. Allow it to cool and blend it to a smooth and thick paste.
6. In a pan saute the grated carrots lightly with 1 tsp of oil and little salt. Grind it to a smooth paste.
7. Boil the beetroot, peel it and grind to make puree.
8. Now take a little portion of the fermented batter as needed in three bowls.
9. Add blended spinach puree in one bowl, carrot paste in the second, beetroot puree in the third bowl.
10. Use plain batter for making white dosas.
11. Pour a ladleful of batter on the tawa and spread it with the back of the ladle.
12. Spoon a little ghee to make dosa. Repeat with the other coloured batter. You can also make a cone shaped dosa.
13. Serve with chutney / sambar.


See Coconut Chutney recipe - HERE
See Groundnut Chutney recipe .... HERE
See Sambar recipe ................. HERE
See Potato Masala recipe ....... HERE

Sunday, February 19, 2017

CITRUS AND CHOCOLATE BRIOCHE BUNS


Citrus and chocolate brioche buns are delicious with combined flavours of orange and chocolate. You can feel the burst of flavours when you bite into them.
Here is a step by step pictorial recipe..


Ingredients:
(for citrus brioche)
APF / maida ..... 2 cups + about 1/2 cup for dusting)
Instant yeast ..... 2 tsps
Lukewarm milk .. 3 - 4 tbsps
Sugar ............. 1/4 cup
Salt .............. 1/2 tsp
Eggs ............ 2
Orange juice .. 2 tbsps
Orange zest .... 1 tbsp
Butter .......... 1/4 cup (softened)

(for chocolate filling)
Dark chocolate ... 2 ounces
Milk ............... 4-5 tbsps
Butter ............ 1 tbsp
Eggs ............... 1 (use only the white)
Sugar ............ 1/4 cup
APF / maida .. 3 tbsps
Cocoa powder .. 2 tbsps


Method:

Collect all the ingredients and bring them to room temperature. Extract the juice from the orange and grate the rind.






Add the yeast in lukewarm water with one tsp sugar and keep it until frothy. Now add some flour and warm milk and set aside to make the pre-ferment.





In a large bowl combine 2 cups flour, sugar and salt.






In another large bowl whisk together the pre-ferment, eggs, orange juice and zest until well blended.
Add the flour little by little and continue stirring until the floured is nicely blended into the liquid.Set aside for 15 minutes.




Now start adding butter little by little while kneading the dough.







Remove it on a dusted surface and knead it well. You may find it sticky and you can add a little flour until it is manageable and doesn't stick.





Once the dough is smooth roll it into a rectangle. Wrap it in a cling film and refrigerate for at least 4 hours or more. Even overnight is preferable for better results.





On the same day you make the dough you also prepare the filling.
For the filling, heat the chocolate, milk, and butter in a double boiler over low heat. Stir constantly until the mixture is smooth. Remove the top pot of the double boiler from heat. Whisk in the egg whites and sugar until smooth. 





Add the flour and cocoa powder and stir until smooth and combined.






Line a rectangle baking dish with plastic wrap, and empty the chocolate mixture into the pan, spreading it out with a spatula to smooth it.







Place another sheet of plastic wrap over the top, and place the pan in the refrigerator for at least 4 hours or overnight.






When you are ready to bake the brioche buns, remove the dough and the filling from the refrigerator.




Roll out the dough into a large rectangle.
Remove the top sheet of the chocolate slab and place it on the rectangle leaving 1 inch on top and 5-6 inches on the sides of the dough.





Fold the sides over the filling and pinch the edges.
Roll the dough carefully, fold it again and start rolling.







 Repeat this three to four times.







Finally roll it out like a cylinder. You might find it a bit sticky as a little chocolate oozes out while working on it. Roll it in a plastic wrap and place in the freezer for half an hour so that you can cut the slices easily.







 Cut about 2 inch slices using a sharp knife or a nylon thread. Place each one in a greased muffin tin.


Set the muffin tray aside covered loosely with a plastic for half an hour or until the buns have doubled in size.








Now remove the plastic wrap and bake the buns in a pre-heated oven at 200 C (350F) and bake for 17 to 20 minutes. Keep checking as the baking time may differ according to the type and size of the oven you are using.





Recipe adapted from: :  http://adventuresincooking.com/2016/01/citrus-chocolate-brioche-buns.html

We Knead To Bake # 45
This bread was selected by Shilpa George

Saturday, February 18, 2017

BHARLI VANGI / STUFFED BABY BRINJALS ( Maharashtrian Style)


Bharli vangi or stuffed baby brinjal is a traditional Maharashtrian dish. Brinjals are stuffed with a paste of roasted peanuts and dry coconut, fried onion and spices. This curry pairs well with plain rice or bhakri.


Ingredients:
Baby brinjals ... 250 gms
Dessicated coconut / khopra ... 3 tbsps
Roasted groundnuts .............. 1/4 cup
Onions .................... 1large (sliced)
Garlic paste ............ 1 tsp
Ginger paste ........... 1 tsp
Tomatoes ............ 1
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ....... 1 tsp
Kolhapuri masala powder ... 1 tbsp (see recipe HERE)
Salt ............... to taste
Oil .......... 3-4 tbsps
Fresh coriander leaves ... handful



Method:

Dry roast the groundnuts/ peanuts and remove them in a bowl.







Also dry roast the dessicated coconut until it changes colour. Remove in the same bowl.






Heat a spoon of oil and fry the onions until translucent.







 Add them to the roasted peanuts and coconut.







Grind these to a fine paste adding sufficient water to make a thick paste.Now to this paste add salt, and the mentioned spice powders and mix well.




Stir in the finely chopped tomato and coriander leaves to the paste.









Wash the brinjals and give slits leaving the stems intact. Carefully stuff them with the masala paste.






In a saucepan heat the remaining oil and place the stuffed brinjals. Reduce the heat and cover with a lid.






Carefully turn the side of the brinjal and cover for a minute.







Now add the remaining masala paste with some water and simmer until done. It takes few minutes for small brinjals and the larger ones may take a little longer.

Tuesday, February 14, 2017

HARI MIRCH KA GOSHT / GREEN CHILLI MUTTON


This is a spicy mutton dish prepared with lot of green chillies, ginger, garlic, yogurt and spices.... a treat for spicy food lovers.This preparation calls for a lot of green chillies. The quantity of chillies can be adjusted to your liking.

Ingredients:
Mutton .... 500 gms
Green chillies .. 10 - 12 (you can add more if you like)
Ginger ........ 1 inch piece
Garlic ......... 10 cloves
Fresh coriander leaves ... 1/2 cup
Mint leaves ............... 1/4 cup
Onions ..................... 2 (medium sized)
Yogurt .................... 2-3 tbsps
Lemon juice .... 1 tbsp
Coriander powder .... 1 tsp
Cumin powder .......... 1/2 tsp
Garam masala powder .. 1/2 tsp
Turmeric powder ... 1/4 tsp
Salt ............ to taste
Oil ................ 4 - 5 tbsps

Whole Spices / Khada Masala
Black cardamom ... 1
Green cardamoms .... 3-4
Cloves .................... 5-6
Bay leaf .................. 1
Cinnamon stick .... 1-2 small pieces.


Method:

1. Grind the ginger, garlic, onion and 2 green chillies. Marinate the mutton with this paste adding a little salt and lemon juice.






2. Heat oil in a pressure cooker and add the whole spices.









3.When they give out an aroma, add the marinated mutton and saute for 5-7 minutes.








4. Add sufficient water and the mentioned spice powders to cook the mutton. If the mutton is tender you can also slow cook it in a pan.







5. In a small pan heat some oil and tip in the remaining green chillies. Cover the pan and simmer stirring them a couple of times. Add a little salt to them. Be very careful when you open the lid.





6. Now add these chillies and whisked yogurt to the cooked mutton and simmer for a minute or two.







7. You can make the curry with a little gravy or just dry to serve with rotis and naans.

Friday, February 10, 2017

MATHANIA LAL MURG ( From the Kitchen of Taj Lake Palace - Udaipur)



Staying in the Majestic Taj Lake Palace Hotel in Udaipur had always been my dream. Recently I had the opportunity of enjoying the luxurious stay there. I have no words to describe the Royal welcome and hospitality extended to us during the stay.
The food, specially the traditional Rajasthani dishes were awesome. Being a food blogger I appreciated the invitation of the chefs to prepare a dish of my choice from the hotel’s menu in the kitchen. Cooking with them was indeed a great experience for me.
I chose the very popular dish, Mathania Lal Murg. Mathania chilli is from the Jodhpur region
It is used only as dry spice .It lends pungency to a dish and also color and body. You may not find it in the stores outside Rajasthan but these days you can get it online.

Here is the delicious recipe of Mathania Lal Murg from the cookbook of Taj Lake Palace which was gifted to me by the Head Chef Manish Joshi



Ingredients:
Boneless chicken .... 400 gms
Onion .................... 75 gms
Ginger paste ........ 1 tbsp
Garlic paste ......... 1 tbsp
Tomato puree ...... 150 gms
Desi ghee / clarified butter ... 100 ml
Salt ........................ to taste
Mathania red chilli powder ... 2 tbsps
Turmeric powder ................. 1 tsp
Coriander powder ............... 1 tbsp
Cumin seeds ....................... 1 tsp
Chicken stock or water ....... 200 ml
Coriander leaves ................ handful for garnishing

Whole Spices / Khada Masala
Cloves .... few
Black pepper corns .. few
Bay leaves .......... 1
Black cardamom ...1
Green cardamoms ... 2-3

Method:
1. Heat desi ghee in a pan and add the cumin seeds and whole spices.
2. When they give out the aroma, tip in the onions and saute until golden brown.
3. Add ginger garlic paste and saute.
4. Now add the chilli powder along with the salt and other spice powders and stir.
5. Add the chicken pieces and saute. Simmer it until the water dries up.
6. Add the tomato puree and cook further until the oil is separated.
7. Add the chicken stock or water and simmer until the chicken is done.
8. Garnish with chopped coriander leaves.

Recipe Credits :
The Chefs at the Taj Lake Palace - Udaipur
Chef Manish Joshi
Chef Amar Singh
Sous Chef Chhote Lal Yadav