MEXICAN CEMITA BUNS

Mexican Cemita Buns are used to make a sandwich which is very popular in the Puebla region of the country. There they make the Cemitas Poblana, which is a sandwich is filled with sliced avocado, meat, Queso Oaxaca or Quesillo (a string cheese sold as balls) or Panela cheese (fresh cow’s milk cheese), onions, a strongly flavoured almost floral herb called pápalo (supposedly a cross between arugula and coriander in flavour) and a red Chipotle sauce.

 These buns may look like regular sesame topped burger buns but they’re nothing like it. The Cemita, which is the name given to the bread and the sandwich made with it, is made with a brioche-like enriched dough that has a crunchy outside but is soft inside.

Ingredients:
All purpose flour ... 3 cups
Cream ............... 1/2 cup
Luke warm water .. 1/4 cup
Milk .................. 1/4 cup
Instant yeast ....... 1 tsp
Salt ...................  3/4 tsp
Sugar ............... 1 and 1/2 tsp
Seasame seeds .. 1/3  cup or as needed.
Coarse sea salt .... for sprinkling (optional)

Method:

Add 1/2 tsp sugar to the luke warm water. Sprinkle yeast on top and leave it in a warm place until it becomes frothy.

Take all the ingredients at room temperature.

Take the flour in a big bowl. Make a well in the center and break the eggs. Add the remaining sugar, salt and the frothy yeast.

Knead it by adding the milk and cream little by little. The dough will be little sticky. You may use machine if you have it. That makes it easier to handle the dough.

Take the dough on a floured surface and knead it until you get the desired texture. Try to avoid adding too much flour as it has to be a little soft and sticky.

Shape it into a round lump and put it in a greased bowl.
Cover it and allow it to rise for 3-4 hours until it is 1 and 1/2 times its original size

Remove the dough on a work surface and knead it gently. Shape it into a thick rope.

Divide it into 6 equal portions using a dough cutter or a knife.

Shape each portion into a smooth ball like shape and place them on a parchment lined tray leaving enough gap to expand as they proof.
Set them aside to rise for about an hour.

Brush the buns with milk or egg white and sprinkle sesame seeds generously. Lightly press them into the dough.

Bake at 230 C (450 F) for about 15 - 17 minutes until the buns are done and browned on top. Cool them on a wire rack. Warm them lightly before using.






This recipe makes 6 buns.

Check out this video - How to shape the buns perfectly .

Recipe adapted from - Serious Eats 

Recipe of the month @ We Knead to Bake # 30 - Mexican Cemita Buns - by Aparna Balasubramanian (My Diverse Kitchen)

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CREAM OF MUSHROOM SOUP

A creamy mushroom soup made with button mushrooms that we find easily in all the grocery stores these days. If you wish you can add some exotic varieties like oyster mushrooms or shitake if you have them. As the mushrooms tend to spoil easily you can even slice and saute them in oil or butter and freeze them to use later. I have not used any thickener in this recipe but increased the quantity of mushrooms. 

Ingredients:

Button mushrooms ... 400 gms 

Red onion or shallots .. 1/2 cup (diced)

Olive oil or butter ....... 2 tbsps

Black pepper .............. 1-2 pinches

Nutmeg powder ....... 1 pinch

Rosemary or any herb .. 1 tsp

Fresh cream ................ 100 ml 

Low fat milk .............. 1 cup

Vegetable stock ......... 2 cups (or water)

Salt ........................... to taste

Method:

1. Wash the mushrooms well and slice them. 

2. Heat oil in a pan and saute the mushrooms for few minutes. Remove them from the pan.

3. In the same pan saute the onions until translucent.

4. Add the fried mushrooms back into the pan setting aside some for garnishing.

5. Add the vegetable stock or water and simmer to cook for 10 -12 minutes.

6. Using a hand blender blend the soup.

7. Add milk and also add the salt, crushed pepper, nutmeg powder and rosemary or any herb you like.

8. Adjust the thickness as per your preference. Add stock or more milk accordingly.

9. Finally stir in the fresh cream and just give one boil.

10. Garnish with fried mushrooms, nutmeg powder or black pepper and rosemary leaves.

Serves 2 

SPICY THAI GREEN PAPAYA SALAD

Green papaya or raw papaya salad is a very popular one among the Thai dishes. The fresh red chillies add the zing to it. They are crushed in a pestle and mortar along with other ingredients used for the dressing and mixed with the grated green papaya. If you don't have a pestle you can chop just them very finely. Usually dried shrimps and peanuts are added to this salad and it is called "SomTumThai". But you can skip adding the shrimps if you like and just add the crushed peanuts as I have done.

I am a great fan of Thai Cuisine.. there are so many soups to choose from.. one of my favourites is a simple Thai Tomato Soup from Nayna's blog... easy to make and so flavourful.
. Yellow Thai Curry with Vegetables that my friend Mayuri makes is to really die for .. do check it out in her space. I am sure you will love it too.
Thai Cucumber Relish made by Priya Sinivasan is something that you will love as an accompaniment with the spicy Thai meals.
Another dish you should go for is - Pernakan Pancakes . they are Thai rice flour and coconut pancakes. Mireille Roc is too good in making all these exotic dishes. These can make a nice breakfast for kids.

 Now let's proceed to make  the green papaya salad..

Ingredients:

Green papaya ... 1 (peeled and grated about 2 cups)

Cherry tomatoes .. 4-5 (use normal one if you don't have the cherry tomatoes)

Green beans ....... 5-6

Bean sprouts ....... 1/2 cup

Fresh red chillies .. 1

Garlic .................... 1 clove

Lemon juice ......... 2 tbsps

Fish sauce ............. 1 tbsp

Palm sugar ........... 1 tbsp

Roasted and crushed peanuts .... 2 tbsps

Add salt only if you need as the fish sauce is salty.

Method:

1. Peel and grate the green papaya.

2. Boil the green beans lightly adding a little salt. They should remain crunchy and not overcooked. Cut them into 2 inch pieces.

3. Crush the red chillies and garlic. add the lemon juice, fish sauce and palm sugar. Mix them well. Add salt only if needed as the fish sauce is quite salty.

4. In a bowl mix the grated green papaya, sprouts, beans and tomatoes. If using cherry tomatoes cut them into two or the normal one into thin slices.

5. Add the prepared dressing and stir. 

6.  Just before serving mix the crushed peanuts. Garnish with chilli slices.

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MINI PITA POCKETS / SANDWICHES WITH CHICKEN TIKKA

Mini pita sandwiches or pockets make a perfect snack to serve in parties. It is a better option than fried snacks and quite filling too.

Ingredients:
Chicken ..... 200 gms (boneless)
Ginger garlic paste .. 1 tbsp
Hung curd ............. 1 tbsp
Red or orange food colour .. a pinch
Tandoori masala powder .. 1 tsp
Red chilli powder ......... 1/4 tsp
Salt ................ to taste
Oil ............. 1 tbsp
Mini pita breads .. as needed
Chilli garlic sauce ... 3-4 tbsps

For  kachumber:

Onions ...... 1 cup finely sliced
Vinegar or lemon juice .... 2 tsps
Salt ........ to taste
Coriander leaves ... finely chopped
(Soak the sliced onions in salt water for 10 minutes. Squeeze out from the water and add salt, vinegar and coriander leaves. Mix well.







Chicken Tikka :

1. Clean the boneless chicken cubes.
2. Marinate them with a mixture of hung curd, salt, red colour and tandoori masala powder. Set aside for few hours.
3. Grill the chicken pieces or pan fry them with one tbsp of oil until done.








To assemble:

1. Slit open the mini pita breads carefully.
2. Spread the chilli garlic sauce on them. You may also use any other sauce or chutney if you like.
3. Spoon a little kachumber.
4. Stuff them with the chicken tikka pieces.








See the pita bread recipe -   HERE 
See the chilli garlic sauce recipe - HERE 

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KANTOLA / KAKROL / SPINE GOURD CURRY WITH CHETTINAD MASALA

I tried out kantola / kakrol / spine gourd with Chettinad masala and a little gravy for a change..... this tangy version tasted better than the stir-fry that I made last time with some simple spices. I love to experiment different combinations with vegetables and spices.

Ingredients:
Kantola / spine gourds ... 200 gms
Onion ................ 1 sliced
Tomato ............. 1 small
Ginger .............. small piece grated
Garlic ............... 1 tbsp
Turmeric powder .. 1/4 tsp
Salt .................... to taste
Tamarind juice ... 1-2 tbsps
Oil ... 2-3 tbsps


Tempering ingredients:
Mustard seeds .. 1 tsp
Asafoetida ...... 1 pinch
Curry leaves .... few
Dry red chillies .. 1-2
Oil ............ 1 tbsp

For Chettinad Masala:

Cumin seeds .... 2 tbsp.
Sesame seeds ...3 tbsp.
Poppy seeds....... 2-3 tbsp.
Pepper corns .... 1 tbsp.
Dry red chillies ... 6
Cloves .................. 6-8
Cardamoms.......... 8
Cinnamon ........... 2 pieces
Peanuts ................ handful
Dry dessicated coconut.. 3-4 tbsps.

Dry roast and grind the above ingredients coarsely.
Store the masala in a dry sterilized bottle in the refrigerator. It stays good for a year.(tamarind has to be added while making the Chettinad recipes)
A spoonful of this masala can also be used to flavour different stir-fries and curries for a variation.

To prepare the Curry :
1. Scrape the kantola and cut them into 4 pieces.
2. Heat oil in a pan and saute the onion until light brown. Add the tomato, ginger, garlic and a little water. Simmer it for a minute.
3. Now add the kantola pieces and saute them adding salt, turmeric powder. Add one cup water and simmer. This vegetable takes a bit longer to cook. Check and add more water if needed.
4. When the Vegetable is three-fourths done add a tablespoon of chettinad masala and tamarind juice.
5. If you are making a gravy version add water accordingly.
6. Finally add the tempering to the curry.

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MY GUEST POST FOR MAHAS LOVELYHOME (SPINACH AND GREEN PEA SOUP)

 I was invited by Usha Rani to do a guest post in her blog-  Maha's Lovelyhome  
She is such an amazing person and I wonder with her busy schedule how she gets time to do justice to her family with 2 little kids as well as blogging..

Do visit her blog and check out the recipes. They are well explained, simple and I am sure you will definitely love to try out some :)

Here is the link to the page You can check out the recipe of the soup.. My Guest Post @ Maha's Lovelyhome 

I have posted a soup recipe that is packed with nutrition, healthy and perfect to enjoy any day !

PAN FRIED CHICKEN

A simple dry chicken preparation that can be served as a snack or side dish.

Ingredients:
Chicken ... 250 gms
Ginger ...... julienned
Garlic ...... 1 tbsp
Green chillies .. 1-2
Coriander leaves .. handful
Mint leaves ...... few
Turmeric powder ... 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1/2 tsp
Garam masala powder .. 1/2 tsp
Red chilli powder ... 1/4 tsp (add more if you like it spicy)
Lemon juice ................ 1-2 tbsps (as per your liking)
Salt ........... to taste
Oil ............. 4 tbsps
Onion rings, lemon wedges and coriander leaves for garnishing.

Method:
1. Heat the oil in a wok and fry the chicken pieces turning sides until light brown.
2. Tip in the ginger, garlic and green chillies and saute for a minute.
3. Add the salt, greens and spice powders and mix well.
4. Simmer it until the chicken pieces are done. The chicken usually gets cooked in its own juices but if you think you need to add some just sprinkle a little.
5. Garnish with coriander leaves, onion rings and lemon wedges before serving.

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KHATTE MEETHE BAIGAN / SWEET AND TANGY BRINJAL / EGGPLANT / AUBERGINE CURRY

A simple and tangy brinjal preparation.
Deep fried baby brinjals are simmered with spices and tamarind juice. .. a delicious side dish to serve with rotis / dal chawal .

Ingredients:
Baby brinjals .... 200 gms
Onion ............ 1
Green chillies .. 1
Ginger ......... 1 inch piece
Garlic .......... few cloves
Coriander leaves .... 1/2 cup
Mint leaves ............ few
Tomato puree .............. 1 tbsp
Tamarind juice ............ 1-2 tbsps (as tangy as you prefer)
Turmeric powder ..... 1/4 tsp
Coriander powder .... 1 tsp
Cumin powder .......... 1/2 tsp
Red chilli powder .... 1/4 tsp (add more if you like spicy food)
Sugar ......... 1 tsp
Salt ................... to taste
Oil ............... to fry and 2 tbsps for cooking.

Method:
1. Wash the baby brinjals and make slits. Soak them in salt water.
2. Heat oil and half fry the brinjals. Set aside.
3. Grind the onion, green chilli, ginger, garlic, coriander leaves and mint leaves coarsely adding very little water.
4. In a pan add oil and saute this ground masala adding the salt, sugar and dry spice powders.
5. Now add the tomato puree and tamarind juice.
6. Tip in the half fried brinjals and stir carefully to coat them with the masala.
7. Sprinkle a little water over them and simmer for a minute or two until done.

Note :Baby brinjals hardly take any time to cook.. If you are using bigger variety then add little water and simmer accordingly until they are cooked.

Check out the video

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Besani bharwan baingan / Spicy stuffed brinjals

KANKROLER PUR BHAJA / STUFFED TEASEL GOURD / KANTOLA FRITTERS / KANTOLA PAKODAS BENGALI STYLE

This is a Bengali recipe of stuffed kantola fritters or pakodas. Few days ago I came to know this recipe from a dear friend Tanushree Bhowmik and I decided to give it a try. These are actually supposed to be fried in mustard oil but I had to substitute it with normal cooking oil as we don't get mustard oil in Brazil. I am sure the mustard oil must be giving a better flavour and colour to the pakodas....nevertheless we still enjoyed them.

Ingredients:
Kantola / teasel gourd ... 6 (or as needed)
Gram flour / besan ......... 1 cup
Rice flour ....................... 2 tbsps
Poppy seeds ... 2 tbsps
Green chillies . 1
Mustard seeds .. 1 tsp
Dessicated coconut .. 1 tbsp
Cream or yogurt ..... 1 tbsp
Sugar ............... 1/4 tsp
Turmeric powder ... 1/4 tsp
Salt .............. to taste
Baking powder .. a pinch
Carom seeds / ajwain .. 1/2 tsp
Oil ............ to fry

Method:
1. Wash the teasel gourds and scrape the outer skin.
2. Cut them into half length wise.
3. Steam them for 10 -12 minutes. Let them cool.
4. Scoop out the middle seed portion with a spoon. Do not discard it as it will be used in the stuffing.
5. Grind the poppy seeds, mustard seeds, green chilli and dessicated coconut to a smooth paste using a little water.
6. Heat a little oil in a small pan and saute the ground paste,scooped out portion of the gourd adding the cream or yogurt and a little salt.
7. Stuff the steamed gourd halves with this mixture. Set aside.
8. In a bowl mix the gram flour, rice flour, turmeric powder, baking powder, carom seeds and salt. Make a thick batter adding water carefully as needed.
9. Heat oil for deep frying. Coat the gourds with the prepared batter and fry them to a golden brown colour.
These can be served as a snack on its own or with dal.

Recipe courtesy - Tanushree Bhowmik

If you have never come across this vegetable here is a picture to show you how it looks.

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CHIPOTLE SAUCE

Chipotle or Chilpotle  (meaning smoked chilli ) sauce is made from smoked jalapeno chillies. It is used in making a lot of Mexican dishes and also can be served with burgers and sandwiches. I have come across many recipes, some are hot while others are slightly mild with the addition of cream and mayonnaise. You can make the hot version and store it for trying out various dishes. In case you don't get jalapeno chillies you can substitute them with any other ones like habanero or bhut jolokia too. If you are using bhut jolokia reduce the quantity to half as they are extremely hot and fiery. The canned chipotle chillies give the smoky flavour to the sauce. In case you cannot find them you can roast the jalapenos the the oven or directly on the gas to get the smoky flavour.

Ingredients:
Jalapeno chillies ... 10
Canned chipotle chillies .. 2
Onion ............... 1/2 cup (sliced)
Celery ............. 1/4 cup (diced)
Carrot .............. 1/4 cup (diced)
Garlic ............... 2-3 cloves
Olive oil ........... 2-3 tbsps
Apple ............. 1/2 cup (diced)
Cream ............. 2-3 tbsps
Tomato puree .. 2 3 tbsps
Tomato ketchup  1 tbsp
Salt ................ to taste

Method:
1. Heat oil in a pan and saute the onions.
2. Add the garlic, celery and carrot and stir fry for half a minute.
3. Now add the remaining ingredients except cream.
4. Add 2 cups water or stock.
5. Simmer until the veggies are cooked.
6. Allow it to cool and using a hand blender blend it to a smooth consistency.
7. Pour it back into the pan and stir in the cream. Check the salt and simmer to the desired consistency.

                                       Chipotle Sauce Milder Version 

If you want a milder version take a small portion of the sauce and mix mayonnaise and blend it. This version goes well with the burgers and sandwiches.


Recipe adapted from HERE with some changes.