Tuesday, August 29, 2017

PULL APART PIZZA MONKEY BREAD


Here is a simple and delicious recipe of pull apart pizza monkey bread. The name sounds weird isn't it. It is simply called monkey bread because we don't cut it with a knife but just pull out small pieces and relish it.. I had seen this on the show "Mummy Ka Magic" on Food Food channel and wanted to try it out sometime. And look at the coincidence, this month in our group- "Shhhh Cooking Secretly" the theme chosen was "Baked". We are paired with another blogger who gives us 2 secret ingredients.
My partner for the month is Sujata Shukla. She blogs at, "Pepper On Pizza" She is a Chartered Accountant by profession and also a passionate foodie. Check out her blog for Indian as well as Global recipes. The two ingredients given to me were Cheese and Rosemary.


Ingredients:
Flour / Maida  ....  2 cups
Dry yeast ................. 1 tsp
Sugar ..................  1 tsp
Salt ..................... 1/2 tsp
Olive oil .. 2 tbsps
Basil leaves ........ few
Rosemary leaves .. few (optional)
Red bell peppers ... 1/4 cup (diced finely)
Olives ............. few
Cheese ............ 1/4 cup + extra for topping (grated)

For the sauce:
Tomatoes .... 2  (blanched)
Garlic ......... 1 tbsp
Chilli sauce ... 1 tbsp
Tomato ketchup .... 1 tbsp
Basil ......... few leaves (tear with hands)
Pizza seasoning .. 1 tsp
Olive oil .. 1 tbsp
Salt .......... to taste

To make the pizza sauce:
1.Heat oil in a pan, Saute the garlic and add the basil leaves, blanched and diced tomatoes.
2. Stir in the sauces mentioned in the list. Season with salt and pizza seasoning. Simmer until done.
3. Set aside to cool.

To make the Monkey bread:

1. Take the flour in a large bowl. Make a well in the middle and add the sugar and dry yeast. Add the salt and oil on the sides.







2. Knead the dough using lukewarm water. Knead it well for 5 minutes. Place it in a covered bowl until it rises and doubles up.







3 Now take the dough on the kitchen platform. Knock out the air bubbles. Flatten it with the help of a rolling pin. Spread the diced bell peppers and olives.






4. Knead it well to mix all the ingredients.










5. It might be a little sticky but don't panic..you can apply some oil to your hands while working on it.







6. Divide the dough into small portions.






7. Flatten each ball and stuff with a little cheese and close it shaping like a bun. Repeat this with the remaining dough.









8. Grease a ring mould or a Bundt pan. Place the prepared dough balls randomly.







9. Set aside until they double up in size.









10. Bake in a pre-heated oven at 250 C for about 22 to 25 minutes or until done. The time and temperature may vary a little depending on the size of the oven.






11. When they are done, demould the monkey bread and spoon a little pizza sauce , grate cheese over it while it is hot so that the cheese melts a little. Garnish with basil leaves, rosemary leaves and sprinkle some pizza seasoning over it.






Sunday, August 27, 2017

KANBHO / KHATTO BHATH / SINDHI STYLE CURD RICE


Kanbho or khatto Bhath is the Sindhi version of curd rice. It is a traditional dish prepared usually on Shitala Satam (Satain / Thadri) when we eat the cold food prepared the previous day. This is just seasoned with crushed mustard which helps in fermenting the dish and gives the tangy flavour. I prepare it the way I have seen my grandma doing it, ie add lukewarm milk to the cooked rice with a spoonful of curd and crushed mustard seeds and mix everything together. Some people also add Sundh (Sonth / Dry ginger powder)
This was done at night before sleeping and by morning you have the khatto bhath ready.
Alternately you can also make it by mixing the curd and the cooked rice together and then season with crushed mustard seeds like we usually prepare the curd rice. But remember that we have to leave this for few hours at least to enhance the mustard flavours.


Ingredients:
Cooked rice .... 1 cup or as needed.
Milk ................ 2 cups (boiled and cooled)
Curd ............. 1 tbsp
Salt .............. to taste
Mustard seeds .... 1 tsp (crushed coarsely)
Sonth / dry ginger powder ....... 1/4 tsp (optional)

Method:
1. Take the rice in an earthenware or glass bowl.
2. Add lukewarm milk.
3. Stir in the crushed mustard seeds and mix well.
4. Cover it with a lid and place a cloth napkin over it.
5. Leave it overnight to set.
6. In the morning stir the kanbho and check the consistency. Add a little water and salt if required.
(Remember the rice is already cooked with salt)

Thursday, August 24, 2017

EGGLESS MAYONNAISE WITH COCONUT MILK AND CORN STARCH


Here is a simple recipe of eggless mayonnaise sauce made at home. Some people are allergic to eggs and this is perfect for them. In this recipe I have tried using coconut milk for the first time. Vegans can make this mayonnaise. It is as good as the original one made with egg yolk.


Ingredients:
Coconut milk .... 1/4 cup
Corn starch ....... 2 tbsps
Olive oil ........... 2 tbsps
Apple cider or white vinegar ... 1 tbsp
Grainy mustard sauce ..... 1 tsp (if you don't have mustard sauce you can crush the black mustard seeds and use them)
Salt ........... to taste

Method:

Mix the corn starch with half cup water and cook it in a small pan until thick. Let it cool completely. (Do not add it hot as it will make the mayonnaise consistency thinner)

In a blender Add the remaining ingredients and blend.

Now stir in the cooked corn starch paste.

Blend again until smooth and creamy.

Store it in a sterilized container. Refrigerate it.

Monday, August 21, 2017

HONEY AND HUNG CURD VEGETABLE SANDWICHES


Healthy and delicious vegetable sandwiches made with multigrain bread and a filling of hung curd, honey, home made eggless mayonnaise, carrots, cucumber, tomato, bell pepper seasoned with mustard sauce, black pepper and red chilli flakes.- make and enjoy them any time of the day !



Ingredients:
Multigrain bread ....... 4 slices or as required
Carrot ....................... 1 small
Cucumber ................ 1 small
Tomato .................... 1 small.
Green Capsicum ..... 1 small
Honey ................... 3 tbsps
Hung curd ............ 3 tbsps
Eggless mayonnaise .. 1 tbsp
Mustard sauce ........ 1 tsp
Salt ......................... to taste
Black pepper powder .. 1/4 tsp
Red chilli flakes ........... 1/8 tsp


Method:
1. To make the hung curd take a muslin cloth and put 2 cups of yogurt. Hang the bundle on the tap for 5-6 hours until the water is completely drained out.
2. Wash the carrot and cucumber, peel and grate them.
3. Remove the seeds and water from the tomato and cut the outer part into tiny pieces.
4. Cut the capsimum into tiny pieces.
5. Now take the hung curd into a larger bowl and add all the ingredients. Squeeze out the water from the cucumber. Mix everything together.
6. Spread the filling on a bread slice and place another one on top.
7. Cut them into half or quarters if the bread slices are large.
Serve them any time of the day.

See home made mayonnaise recipes:

Mayonnaise with whole egg - HERE

Eggless mayonnaise with coconut milk and corn starch - HERE 

Thursday, August 17, 2017

AMRAKHAND POPSICLES / AMRAKHAND BARS / MANGO FLAVOURED FROZEN YOGURT POPSICLES


Amrakhand and Shrikhand are our family favourites. I always make them in large quantity when we entertain so that I can make some popsicles the next day from the left overs. These make a lovely summer treat specially for the kids.
I had posted the Amarkhand and Shrikhand recipes earlier in the blog. I am posting the procedure again to make it easier for you.


Ingredients:
 Hung curd ... 1 cup ( made from 2-3 cups of yogurt depending on its consistency )
Mango pulp ... 1/2 cup
 Icing sugar ....... 3-4 tbsps. (sugar also has to be adjusted as per your preference and also how sour the yogurt is )
Elaichi powder .. 1/4 tsp
Kesar / saffron ... a generous pinch soaked in a little warm milk.
Unsalted and sliced pistachio nuts .. 2-3 for garnishing.
Mango pieces ..... for garnishing.


Method:
 1. Hang the yogurt in a muslin cloth for minimum 8 hours or over night to make the hung curd.
2. Take the thick hung curd in a bowl and add the cardamom powder and saffron.
3. Whisk it and add sugar little by little while doing this.
4. Now add the mango pulp and whisk it until well blended.
5. Spoon it into the serving bowl and garnish with sliced pistachios and mango pieces.
6.  Refrigerate and serve chilled.

Now to make the Popsicles:
Take the popsicle moulds and spoon the amrakhand.
You may add some garnishings like crushed nuts, dry fruits or mango if you like. Freeze them. They will be ready in 2-3 hours.
If you don't have the popsicle moulds you can use the kulfi moulds or muffin moulds too. Insert the stick when it is half frozen. Place the moulds back into the freezer. 

Monday, August 14, 2017

TRICOLOURED DOSAS (Independence Day Special)


Here is a healthy breakfast menu for Independence day.. Make tri-coloured dosas by adding carrot and spinach for the saffron and green colour.

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


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. Now take a little portion of the fermented batter as needed in two bowls.
8. Add blended spinach puree in one bowl and carrot paste in the other.
9. Use plain batter for making white dosas.
10. Pour a ladleful of batter on the tawa and spread it with the back of the ladle.
11. Spoon a little ghee to make dosa. Repeat with the other coloured batter.
12. Serve with chutney / sambar.

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

Saturday, August 12, 2017

MANGO PURIS / AAM KI POORI


Try out these delicious puris made with mango pulp. They taste very good with aamras and kadhi. This simple meal surely is drool worthy and kids are going to love the mango flavoured puris.

Ingredients:
Wheat flour ...... 1 cup or as needed
Mango pulp ....... as much required for kneading the dough.
Sugar ...........  1 tsp (optional)
Salt ............ 1 pinch to balance the flavours.
Cardamom powder ... 1/8 tsp
Ghee .............. 1 tsp
Oil ........... to fry

Method:

1. Take flour in a bowl or a plate. Add the ghee, sugar, salt and cardamom powder and mix well.





2. Knead the dough using mango pulp. add a spoonful at a time until the dough is soft and smooth.






3. Roll out puris.






4. Heat oil in a pan and deep fry the puris.










Recipes of other preparations served in the thali...

Karela Fry ......... click HERE

Beans Sabzi ......... click HERE

Gujarati kadhi  ......click HERE

Mango Rasayana ... click HERE

Wednesday, August 9, 2017

OVERNIGHT OATS WITH FRUITS / HEALTHY BREAKFAST


Oats is a perfect and healthy option for breakfast. I usually make sweet and savoury oats porridge. Overnight oats is another lovely breakfast option. Just soak the oats with coconut milk or normal low fat milk.  Greek yogurt, honey and seasonal fruits and if you like you can also mix some flaxseeds, chia seeds, crushed walnuts etc etc..Serve chilled .You can also add some corn flakes just before eating for some crunchiness.



Ingredients:
Oats ... 1/4 cup
Greek yogurt .... 1/4 cup
Coconut milk .... 1/4 cup
Honey ................ 1 tbsp 
Chia seeds ......... 1 tbsp
Flaxseeds .......... 1 tsp
Mixed fruits .... as needed 
(I have used banana, mango, apple and pomegranate)


Method:
1. Soak the oats with whipped Greek yogurt, coconut milk and honey. Refrigerate overnight.
2. Soak chia seeds in water and refrigerate until use.
3. In the morning before serving peel and cut the fruits. 
4. Take glasses or mason jars for serving.
5. Layer the fruits, soaked chia seeds and soaked oats.Sprinkle the flaxseeds between each layer.
6. Serve chilled.
Note: If the soaked oats are thick you can add some milk or coconut milk to get the desired consistency. 


Monday, August 7, 2017

FAJETO / GUJARATI KADHI WITH RIPE MANGO


Fajeto is a traditional recipe from Gujarat. It is a kind of kadhi like preparation with mango pulp, yogurt, besan and some spices for flavouring.

Ingredients:
(To mix together)
Mango pulp .... 1/4 cup
Yogurt ............. 1 cup
Besan / gram flour ... 1 tbsp
Ginger paste ........... 1/2 tsp
Green chillies ........ 2 (crushed)
Turmeric powder .... 1/4 tsp
Jaggery (crushed)..... 1/2 tbsp
Salt ............................ to taste
Water ....................... 2 cups

To be powdered coarsely:
Cinnamon.... 1 inch piece
Cloves ........ 2-3

For tempering:
Mustard seeds .... 1/2 tsp
Cumin seeds ....... 1/2 tsp
Asafoetida ......... 1/8 tsp
Curry leaves ....... few
Dry red chillies ... 1-2
Oil ...................  1 tbsp


Method:

1. In a bowl mix take the yogurt, besan, mango pulp, ginger and green chilli paste.







2. Whisk them together adding 2 cups water.







3. Crush the cinnamon and cloves coarsely.







4. Heat oil in a pan and add the tempering ingredients.When they crackle, add the crushed cinnamon and cloves.







5. Now add the prepared curd, mango mixture and cook on a medium flame for a minute. When it starts to boil, simmer it for 5-6 minutes stirring from time to time until you get the desired consistency. Add water accordingly.





Adapted from Tarla Dalal's Recipe.

Thursday, August 3, 2017

AMRAKHAND / MANGO SHRIKHAND


Amarkhand is a variation of Shrikhand which is a traditional dessert from the states of Gujarat and Maharashtra. It is made from hung yogurt, powdered sugar and flavoured with saffron and powdered cardamoms and mango pulp.
To get a nice and thick consistency it is better to make hung curd and pulp at home as the store bought pulp is thinner. While making amrakhand, the addition of saffron and cardamom is optional. You can even add some dry fruits and fresh mango pieces if you like.


Ingredients:
 Hung curd ... 1 cup ( made from 2-3 cups of yogurt depending on its consistency )
Mango pulp ... 1/2 cup
 Icing sugar ....... 3-4 tbsps. (sugar also has to be adjusted as per your preference and also how sour the yogurt is )
Elaichi powder .. 1/4 tsp
Kesar / saffron ... a generous pinch soaked in a little warm milk.
Unsalted and sliced pistachio nuts .. 2-3 for garnishing.
Mango pieces ..... for garnishing.


Method:
 1. Hang the yogurt in a muslin cloth for minimum 8 hours or over night to make the hung curd.
2. Take the thick hung curd in a bowl and add the cardamom powder and saffron.
3. Whisk it and add sugar little by little while doing this.
4. Now add the mango pulp and whisk it until well blended.
5. Spoon it into the serving bowl and garnish with sliced pistachios and mango pieces.
6.  Refrigerate and serve chilled.

Print Recipe