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Showing posts with label snack. Show all posts

Purple cabbage curry

Hi friends, here is a review of uKloo a fabulous game for early readers and a recipe with just 3 ingredients Maple puffed rice delicious to serve as snack or breakfast.

Purple cabbage curry

1 1/2 cups cabbage cut into thin slices

1 tbsp oil

1/4 tsp mustard seeds *

2 tbsp onion

1 tsp garlic

1 tbsp curry leaves

1/2 tsp chillie powder

1/4 tsp turmeric

1/4 tsp garam masala

1/2 tsp salt

1/4 cup milk *

* I used yellow mustard seeds, you can also use black mustard seeds.

* Can use coconut milk or regular milk.

Heat oil add mustard seeds then sauté onion, garlic and curry leaves. Add the cabbage with the spices and stir fry. When the cabbage is tender, add the milk and cook for about a minute.

Serve as a side dish.

This goes to Siri's healing food cabbage at Zesty palette and winter vegetables

Cardamom pastries

2 cups flour

1 tsp baking powder

1 tsp cardamom ground

4 oz butter melted or sunflower oil

4 oz milk boil and cool

oil to fry

icing sugar garnish

Mix the flour, baking powder and cardamom. Then add butter or oil and make like a crumble. Pour milk and knead till the dough is smooth. Make walnut size balls. Then roll into a 3" log and shape it into a crescent.

Heat oil and deep fry till it is golden brown. Drain and toss the fried pastries in icing sugar.

This Al salooq is adapted from the book The middle eastern kitchen by Ghillie Basan.

Cucumber salad

1 cucumber

1 tomato

2 tbsp onion

1 green chillie

1/8 tsp pepper

1/4 tsp salt

1/4 tsp sugar

1 to 2 tsp lemon juice

* Adjust all the ingredients to taste.

Cut the cucumber and tomatoes into thin slices. Chop the onion and green chillie.

Mix the sugar, salt, pepper, green chillie, lemon juice together and pour it over the cucumber and tomatoes. Leave it for about 15 minutes and serve as a side dish.

This salad goes to veggie/fruit a month cucumber event, healthy hearty recipe, souper sundays, kids delight colour palette and sweet heat.

Oatmeal biscotti baked in TFX baking sheet

1 cup oats

1 3/4 cups flour

3/4 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon ground

1/2 tsp salt

2 eggs

1/4 cups dark molasses

2 tbsp vegetable oil

1/2 cup toasted nuts

1/2 cup raisins

Toast the nuts until fragrant and keep aside. Grind 1/2 cup of the oats to make a fine flour.

Whisk oat flour, oats, flour, sugar, baking powder, baking soda, cinnamon and salt.

Whisk egg, molasses and oil separately and add this to the dry ingredients with a mixer on low speed. Mix the nuts and raisins till combined.

Turn out the dough on a floured surface and divide it into half. Shape two 16" x 2" logs and place 3" apart in a baking sheet.

If you want regular size biscotti shape the logs to 14" x 4".

Bake at 350F for 25 to 30 minutes, rotate the baking tray once while it is baking. Bake until the logs are golden and firm to touch. Transfer the logs with the baking sheet and cool slightly for 5 minutes.

Reduce the oven heat to 250F. Remove the logs carefully place it in a cutting board and cut 1/2" thick diagonal slices and arrange the slices cut side up on the baking sheet. Bake the biscotti till it is dry and firm to touch about 25 to 30 minutes. Remove from the oven and let the biscotti cool completely on the rack.

The biscotti hardens after removing so don't over bake. Can keep for about 1 month in an air tight container, if it lasts :) Serve as a tea time snack.

Recipe inspired by the book Craft of baking.

It was very easy to bake these biscotti using TFX baking sheets, because I didn't have to deal with the hassle of removing the parchment paper and then replacing it again to re-bake the biscotti. After baking the biscotti, I wiped the sheets with a wet cloth and the baking sheet is good as new.

The TFX sheets are made in Sweden. It doesn't allow anything to stick to it. It is very durable, reusable and convenient as it doesn't need to be greased; which also has lots of health benefits.

Nothing sticks to it which saves time and money. It doesn't transfer smell or taste, so sweets and savouries can repeatedly be baked or cooked on these sheets. This environmentally friendly product reduces waste of aluminum and wax paper. Restaurants are also using these sheets.

The TFX sheets are used for stove top cooking i.e. by placing it in a frying pan and making omelettes without using grease. It can be cut or trimmed to fit baking trays or cooking pans. It can also be used as an oven liner. It is microwave and dishwasher safe.

Don't use sharp utensils that will scratch the surface. Wash with light soap or use a paper towel to wipe. And make sure it doesn't come in direct contact with flame. Once you use this product, you will never want to use anything other than TFX baking sheets so do check it out and give it a try.

Almond cream

Happy New Year to all of you.

4 oz almonds without skin, grind to a smooth paste

2 cups milk

1 oz rice flour mix with about 3 tbsp milk

4 oz sugar

2 tbsp pistachios or coconut ground to garnish

Boil the sugar and milk. When the sugar dissolves, add the rice flour paste and almond paste. Reduce the heat and simmer for 25 minutes until it thickens. Cool in individual cups.

This recipe is from The middle eastern kitchen by Ghillie Basan.

This recipe goes to celebrations 2011

Sweet semolina banana Æbleskiver snack

1 cup semolina cream of wheat (rava)

1/2 cup water

1/2 cup flour

2 tbsp coconut fried in 1 tsp ghee

1 cup ripe banana mashed

1/4 tsp cardamom ground

1/2 cup jaggery syrup or treacle *

oil to coat the pan

* I used palm treacle, can substitute with brown sugar.

Soak the semolina in the water for 1/2 hour. Add all the ingredients to the soaked semolina and make a thick batter, the batter should not be pourable.

Heat the aebleskiver pan in medium high heat, when it is hot put 1/4 tsp oil and brush the sides. Then put batter to fill the holes and cook. When it is easy to turn, turn it with a wooden skewer and cook the other side. Serve it warm.

I bought this reasonably priced Lodge pro-logic aebleskiver from Amazon. It is made in the USA, cast iron is pre seasoned which makes it easy to use. As the pan and handle is made with cast iron, it is better to use a glove to hold the handle.

I washed it with hot water, as it says not to use soap or detergent. I also avoided using metal tools, instead turned the snacks with a wooden skewer. I coated the holes with oil, using a silicon pastry brush and didn't have to use too much oil to make these snacks.

Eco friendly Fantastic Antiplastic dishes and bread pudding

These Antiplastic dishes are made with bio based material that come from American grown corn. These dishes are made in the USA. The bioplastic is made with a polymer which is produced by microbal fermentation of sugar and therefore doesn't have BPA, phthalates or PVC. It is dishwasher safe, heat resistant and durable. The dishes are pending approval for microwave use. If a knife or cutter is used on it surface, it will scratch just like other plastic. It is fully biodegradable in 2 to 3 years compared to ordinary plastic that will take 500 years and still leave toxic chemicals in the environment.

I like that this type of products are a step towards stopping the destruction of our planet. Thank you Zoe b organic for introducing us to this colourful, sustainable, high quality and functional dishes that look and feel like plastic but safer for the environment and us.

Bread pudding

2 cups of bread cut into pieces

1 1/2 cups milk

2 eggs

1 tbsp cinnamon

3 tbsp brown sugar

1 1/2 tbsp butter

sugar and fruits to garnish

Beat the milk, eggs, cinnamon and brown sugar together. Place the bread in a baking dish and pour the milk mixture over it. Press the bread so the milk with soak the bread. Cut the butter into small pieces and layer it over the bread. Bake at 375F for 20 to 25 minutes until the bread pudding is cooked, golden and springs back.

Serve warm or cold with fruits and a sprinkle of sugar.

Rice flour buttermilk savoury fritters

1 cup rice flour

1 cup sour buttermilk

1/4 tsp mustard seeds

3 green chillie

1 tbsp curry leaves

1/4 tsp salt to taste

1 1/2" oil to fry

Heat 1/2 tbsp oil fry mustard seeds, green chillie and curry leaves. Add the sour buttermilk and salt then bring it to a boil and remove from heat. Add rice flour and mix well without any lumps.

When it is warm to handle, grease hands and make a small lime sized ball. Flatten it then make a hole in the centre.

Deep fry in hot oil and serve warm as a snack.

Buttermilk vada recipe is adapted from here and goes to snack mela.

Flower decorated cake

3/4 cup margarine or butter *

1 cup sugar vanilla flavoured *

4 eggs

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 cup milk

Beat margarine or butter with sugar until smooth. Then add eggs one at a time and beat well.

Mix the flour with baking powder separately and add it to the mixture, alternating with the milk.

Pour the cake mixture into a buttered lined 8" pan.

Bake at 350F in a preheated oven for 30 to 35 minutes, until a skewer inserted in the middle comes out clean. Remove the cake from the pan and leave it to cool.

* I use margarine often as it is cheaper, if you use butter for healthy reasons then it is the same amount. If the butter is salted don't add salt, if it is unsalted add 1/4 tsp salt.

* I use sugar that is infused with vanilla; by leaving vanilla beans inside a jar of sugar; over time it will have a perfume of vanilla.

I do not use vanilla essence, if you are using regular sugar add 1 tsp vanilla essence.

The recipe for the cake is from a friend; it is easy and delicious to make. I made 2 cakes in a 10" pan and layered it as I wanted some height.

The flowers are made with royal icing. I used buttercream icing to cover and decorate the border of the cake.

This cake goes to bakefest.

Fried squid calamari

4 to 6 squid or calamari about 1 1/2 cups cut into rings

1 tsp chilli powder

1/2 tsp salt

1 tbsp cornstarch

1/4 to 1/2 cup bread crumbs

oil to fry

Marinate the squid with chilli powder and salt, leave aside for 10 minutes, don't throw out the water from the marinate. Toss the squids with cornstarch. Then coat with fine breadcrumbs and leave aside till the oil is hot.

Heat the oil in high heat and fry. It shouldn't get dark brown, if needed lower the heat as it should be golden brown in colour. Drain the squid onto a paper towel and serve warm.

Artisan bread

I am so happy to have won this fabulous book from Amy. This thoughtful giveaway of the "Artisan bread in five minutes a day" has taught me many things just by reading the beginning of the book :) I am so happy that she shared it.

Jeff and Zoe, the authors explain everything that is needed to make the perfect bread in 5 minutes. The methods in the book is easy to follow. The best thing about the method is there is no need to knead :)

It will help a lot to read the book before making. Here is their master recipe that makes 4 loaves.

1 1/2 tbsp yeast

1 1/2 tbsp salt

3 cups luke warm water

6 1/2 cups of flour

cornmeal to put on the bottom

flour for dusting

Incorporate everything into a plastic bucket with a wooden spoon, it is easy to do this because it is a wet dough.

Leave it on the counter to rise. After about 2 hours, it is ready to bake or to be stored in the fridge for up to two weeks to use as needed.

Sprinkle about a tsp of flour over the dough that is resting and pick up a portion about the size of a grapefruit. If needed dust some flour in the hands and keep turning the dough without kneading to tuck the ends to the bottom.

Put some cornmeal onto a flat wooden or metal board and let it rise for 20 to 40 minutes.

Dust some flour over the top of the boule and slash the bread about 1/4" to 1/2" deep.

Bake in a preheated pizza stone at 450F for about 25 to 30 minutes. The stone should be in the middle of the oven. Leave the broiler tray on the bottom rack to pour 1 cup of water after the bread is quickly placed on the stone, this is important to create the crust.

The method from measuring to preparing the oven is explained very well in the book. There are so many important tidbits and delicious easy recipes in the book. So if you get a chance do read it.

Thanks again Amy, I am very happy that you shared this fabulous book and glad I won the giveaway.

Puff pastry

1 package of frozen puff pastry *

1 egg beaten

filling

1 1/2 cups minced meat

2 tbsp oil

1/4 cup onion

1/4 cup tomatoes

1 tbsp garlic

1/2 tbsp ginger grated

1/2 tsp chillie powder

1/4 tsp pepper ground optional

1/2 tsp coriander powder

1/4 tsp cumin ground or garam masala

1/4 tsp turmeric powder

1/2 tsp salt

2 tbsp coriander leaves

1 tbsp lemon juice

Heat oil sauté the onion, garlic and ginger. Add meat, spices then the tomato and stir fry. Cook the meat covered until it is done. Add the lemon juice towards the end. Remove from heat and add coriander leaves. Cool the filling completely before putting into the pastry.

Cut the puff pastries into any size squares, put the filling and fold it like a triangle. Press the edges then brush with egg yolk. Before baking leave it in the fridge for about 5 minutes till the next batch is ready or till the oven preheats, this will help the pastries puff beautifully.

Bake at 375F for 15 to 20 minutes until puffed and golden in colour.

* For convenience I used store bought puff pastry made with vegetarian ingredients. Use any type of store or bakery bought puff pastry or use homemade puff pastry.

This #BWFood mint leaves goes to black and white event.

Microwave Indian milk fudge

Sailaja from Sailaja's kitchen is the winner of the Swarowski giveaway Congratulations.

Indian milk sweet known as pedas made in the microwave.

1 3/4 cup milk powder

1 can (13 or 14 oz) condensed milk

1 tbsp butter at room temperature

1/4 tsp saffron

1/4 tsp cardamom ground

2 tbsp coarsely ground nuts garnish

Using a fork beat the milk powder, ground cardamom and condensed milk until it is smooth. Add butter and mix well. Then add saffron, mix and microwave for 2 minutes.

The mixture will have a crumbled appearance and it should have a consistency where it can be rolled. If the mixture looks milky, microwave for another 30 seconds or 1 minute this depends on the microwave, do not overcook or the pedas will be hard.

Remove from heat stir the mixture and wait till the mixture cools because it will be very hot. Grease the hand and roll into shapes. Garnish with nuts and serve. Can also serve chilled.

This recipe is adapted from here and goes to bookmarked tuesday, MMK #2 Indian mithai mela and Microwave easy cooking 4th anniversary potluck party.

Coconut chutney

1 1/2 cups fresh grated coconut

1 tsp ginger grated

3 to 5 green chillies chopped

1 tbsp tamarind pulp

1/2 cup water

1/2 tsp salt

tempering

1/2 tsp oil

1/2 tsp mustard seeds

1 tbsp curry leaves

1 dry red chillie broken without seeds

Leave the tamarind pulp in the warm water until the tamarind is soft then take the puree and discard the pulp.

Using a blender grind the grated coconut, ginger, green chillies with tamarind water and salt until it is a paste and keep it aside.

Heat oil add mustard seeds, curry leaves and chillie pieces. When mustard sputters add it to the ground mixture and serve this chutney with Indian pancakes (dosa), steamed savoury cakes (idly) and fried snacks like vada.

For a variation add coriander leaves or mint when grinding the paste.

Savoury pancakes and giveaway winner

1/4 cup cavena or other *

1/4 cup rice any type

1/4 cup urud dal split black gram

1/4 tsp fenugreek seeds

tempering

1 to 2 tbsp oil

1/4 tsp mustard seeds

1/4 tsp cumin seeds coarsely ground

1/4 tsp fennel seeds coarsely ground

1 to 2 green chillies chopped to taste

2 to 3 tbsp onion chopped

1/2 tsp ginger grated

1 tsp salt

water to soak and to make the batter

Soak cavena, urud dal and rice with fenugreek seeds for more than 2 hour then grind it. Leave the ground mixture to ferment overnight; the longer it is kept it will be soft so it should be kept at least more than 6 to 8 hours.

Heat oil put mustard seeds, cumin and fennel. Then add onion, green chillie, ginger and sauté. Add this to the fermented mixture. Add water as needed to the mixture to make a smooth pourable thick pancake batter.

Heat a griddle to maximum and pour about 3 tbsp pancake batter and spread it quickly and evenly. Cook until it is easy to flip, then cook the other side. The longer it is cooked it will become crispy but be sure to watch and not burn the pancake.

As I use a nonstick griddle there is no need to put oil but if you need oil the pan before putting the pancakes. These savoury crepes or dosa can be eaten on its own.

* If you don't have cavena use oats, barley or quinoa in the same way.

Thank you to all the dear friends who had participated at the food palette series purple, check out the wonderful purple dishes. Congrats to the winner Lizzy.

Samosas fried savoury pastries

March 22, 2011 This post was featured on FoodBuzz Top 9

Samosas are perfect for any tea party. These savoury snacks are participating in the Foodbuzz, Kelly confidential and Electrolux tea party top 9 takeover to fundraise for Ovarian cancer research.

Please support by joining this cause when you click their site and choose an outfit for the party Electrolux will donate $1 towards this cause you don't have to pay anything.

1 1/2 cups flour

1/2 tsp salt

5 tbsp vegetable oil

5 tbsp water or more if needed

oil for frying

Mix the flour with salt. Add oil a tbsp at a time and mix to make it like crumbs. Then slowly add water tbsp at a time and knead till the dough comes together to form a stiff ball.
Knead the dough on a board for about 10 minutes until it is smooth. Coat with oil, cover the dough and leave aside for 1/2 hour.

Divide the dough into 12 parts and roll it thin into a circle, then cut into two parts. Filling can be anything you prefer, the filling I used is below. Place the filling and fold it into a triangle, use water to seal if needed. This makes 24 samosas.

Heat oil about 1" high then reduce the heat to medium hot and fry the samosas until it is golden brown. If using a wide pan can fry a few at a time. Increase or decrease the heat depending on if it is browning too much too fast, samosas need to be fried slowly till it is crispy.

Meat and potato filling

1 cup minced meat

2 cup boiled mashed potatoes

2 tbsp oil

1/2 tsp cumin seeds

1/4 tsp carom or ajwain seeds optional

1/4 cup onions chopped

1/2 tsp coriander powder

1/4 to 1/2 tsp chillie powder to taste

1/4 tsp turmeric

1/4 tsp garam masala

1/2 tsp salt

1/2 cup chopped coriander

1 tsp lemon juice optional to taste

Vegetarian option

Avoid the meat and place vegetables such as carrots, peas, frozen vegetables and cook the same way.

Heat oil in medium high heat and stir fry onions, ginger garlic paste and meat. Mix and press the meat with a back of a spoon to separate the meat from clumping. Add the spices, cover and cook for a few minutes till it is done. Add the potatoes, mix and remove from heat. Add coriander leaves and keep it covered. Add lemon juice if using this is optional.

Remove the cover and cool the filling before inserting it in the samosas.

Deep fried stuffed bread Kachori

Filling

1/2 cup urud dal

2 cup water

1 1/2 tbsp vegetable oil

1/8 tsp mustard seeds

1/8 tsp cumin seeds

1/8 tsp turmeric powder

1/8 tsp chillie powder

1/2 tsp salt

dough

1 cup flour

1/2 tsp salt

1 tbsp oil

1/4 warm water add little at a time

oil to fry

Mix flour, salt and oil then slowly add warm water and knead till the dough forms a stiff but soft ball. Knead to make it smooth keep it aside covered for at least 1/2 hour to 3 hours. Longer than 1/2 hour would be better.

Wash urud dal and cook with 2 cups water in medium heat slightly closed until it is soft for about 45 minutes to 1 hour. The liquid will be absorbed and the dal will be soft but not completely cooked.

Transfer the urud dal to a food processor and grind to a smooth puree.

Heat oil add mustard seeds then add cumin seeds. Add the pureed dal and spices and stir by pushing it with a back of a spoon and stirring by lifting it to prevent it from burning to the bottom of the pan. This will take 2 to 3 minutes. Cool it to room temperature and make 10 balls and keep it aside.

Make 10 balls with the dough. Roll each ball to about 4" diameters with a rolling pin and put one ball of the filling in the centre. Bring the sides together and close it into a ball.

Flatten with the palm of your hand gently to make a 3" diameter. Take the flattened disc into your hands and keep pressing the sides while rotating to make sure all sides are even. There is no need to use oil or flour as it is fairly dry.

Keep the discs covered with a cloth or plastic wrap while making the rest.

Heat oil in high heat then reduce a little to medium high heat. When kachori is placed in the hot oil it will have bubbles of oil around it, if this doesn't happen the oil is not hot. If it gets dark too fast, which is within in a second or two then it is too hot.

Put one kachori at a time and fry till it is golden brown, press with a back of the spoon it will puff up a little while frying. Then turn the other side and fry till it is golden brown. Remove from heat on to an absorbent paper towel and serve hot with tamarind chutney, coriander chutney or mint chutney.

This savoury snack can be eaten on its own or with gravy.

Update: Can add other fillings to the dough.

This goes to MLLA #33 at Ammalu's kitchen, breakfast ideas, B for breakfast, flavours of Maharashtra, A.W.E.D India at taste of pearl city and Food palette series brown.

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Purple cabbage curry

Cardamom pastries

Cucumber salad

Oatmeal biscotti baked in TFX baking sheet

Almond cream

Sweet semolina banana Æbleskiver snack

Eco friendly Fantastic Antiplastic dishes and bread pudding

Rice flour buttermilk savoury fritters

Flower decorated cake

Fried squid calamari

Artisan bread

Puff pastry

Microwave Indian milk fudge

Coconut chutney

Savoury pancakes and giveaway winner

Samosas fried savoury pastries

Deep fried stuffed bread Kachori

Giveaway and My other site