Wednesday, September 26, 2012

Sour Cream Bread with Onions and Peppers


Here is another of my favourite go-to bread recipes. Whenever I make soup or stew this is the bread I bake to accompany it. Not only does it have a great texture, it slices and toasts really well too. Making bread sometimes seems like a really tricky job. But I can assure you that it is not. In fact whats really difficult is staying away from it once it ready to eat!! Try this beautiful loaf. After the compliments you receive, you won't regret it!!

Friday, September 21, 2012

Kamut Chivda | Crispy Spiced Puffed Kamut


I always like to prepare some sort of Chivda around the festival season. Usually it is the Poha version | Beaten Rice Chivda. Last year I made Jowar Chivda | Crunchy Puffed Millet Snack. This year I had a bag of Puffed Kamut in the pantry just crying to be used!! So Kamut Chivda it is! This a the perfect low calorie snack for tingling tastebuds. Its great for festival snacking but also on game night or movie night!! Try it, you will be hooked.

Tuesday, September 18, 2012

Kaju Pista Modak | Cashew Pistachio Modak (Sugar Free)


This morning I made Modaks for Ganesh Chaturthi. The last time I made these beauties, I had tried them with the traditional jaggery and coconut filling. This time I wanted to make something different. These modaks are sugar free, as they are made only with dried fruits and nuts, NO ADDED SUGAR!! They came out incredible well and the filling was mellow but delicious.


You may notice that some of the modaks are a deep brown. That's because that are made with a ragi flour covering! Both kinds turned out really well. I will post the Ragi Flour recipe shortly.

Ingredients:
1 cup rice flour
1 tbsp ghee
Warm water as needed

For Filling:
1/4 cup raw pistachios
1/4 cup raw cashews
1/3 cup golden raisins
1 tbsp ghee

Method:
  1. Sift the rice flour into a mixing bowl.
  2. Add the ghee, and rub into the flour.
  3. Now pour the warm water, just a little at a time.
  4. Using a wooden spoon bring together the flour and water.
  5. Allow this mix to sit for 10 minutes, then using your hands, turn it into a soft but pliable dough.
  6. If needed at this stage sprinkle a little extra rice flour or water on the dough to get the correct consistency.
  7. Dry roast the pistachios and cashews, the grind them into a fine powder.
  8. Pour the ghee into a pan, heat, then add the raisins. Fry on a low heat. The raising will puff up and become soft. Remove from the heat immediately, cool completely.
  9. Give the raisins one spin in the food processor.
  10. Combine them and any ghee remaining from the frying process to the nut powder.
  11. To put the modaks together, divide the flour into 10 balls of equal size.
  12. With a little ghee on the palms of your hands, pat one ball flat. Place a level tablespoonful of the fruit and nut mixture in the centre, then bring together the edges. Form a circle. 
  13. Place this on a greased steaming tray. Repeat for remaining dough and filling.
  14. Steam for 15-17 minutes. Remove and enjoy warm.
Vegan Substitute: Replace the ghee in this recipe with canola or raw sesame oil.

Like this recipe. Tried it. Leave me a comment:) 

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Sunday, September 16, 2012

Lachha Paratha | Flaky Pan Roasted Flatbread


I had wanted to make Lachha Parathas for ages. But I always put off the thought of making them thinking that the effort would be too much. I was sure that it would be cumbersome to get these parathas going, what with the rolling, re-rolling, and getting all those flaky bits right!! But I was wrong. It could not be simpler to make this incredibly festive, beautifully flaky flat breads together. I am so glad I tried these as they make a perfect substitute for puris or bhaturas.


My version here is a tad rich as I used milk to prepare the dough. I find that milk often makes for a softer dough for flat breads. But if you prefer warm water with a tablespoon of oil works just as well. We loved these with the Chana Masala | Spicy Chickpea Curry that I posted here last!

Ingredients:
3 cups atta (Chappati Flour)
1 cup + 2tbsp milk, warmed
1 tbsp oil
1/2 tsp sugar
Salt to taste
Oil, as needed


Method:
  1. Place the flour and salt in a large mixing bowl.
  2. In a separate bowl, mix the milk, sugar, and oil. Blend with a fork.
  3. Pour this mix into the flour and salt mix.
  4. Bring the ingredients together using a large wooden spoon.
  5. When everything has come together, turn out onto the kitchen table and knead into a soft and pliable dough. Place this dough into a bowl, cover, and allow to rest for at least an hour.
  6. Place a griddle on medium heat. Pour a couple of tablespoons of oil into a bowl and keep a pastry brush handy.
  7. Divide the dough into 8 equal parts. Take one part, keeping the rest covered.
  8. Pat with oil, roll into a ball, then using a rolling pin, Roll this out into a thin 8-10 inch circle.
  9. Brush with oil. Using a sharp knife, cut the rolled dough into horizontal strips about 1/2 inch wide.
  10. Stack the strips one on top of the other! Then roll tightly to form a circle. Seal the edges by pinching them together.
  11. Flatten this dough with the palm of your hand, then roll out into a circle of about 6-7 inches diameter, using a rolling pin.
  12. Repeat for the remaining dough. 
  13. Place one paratha onto the griddle. Cook on one side. Turn over. Cook on the other side.
  14. Brush both sides with oil. Remove onto a plate lined with wax paper.
  15. Repeat for the remaining pieces of dough.
Enjoy warm with your favorite curry, or dal. Lachha Parathas can be stored in the refrigerator for upto a week. Wrap tightly in wax paper, cover in a tea towel, and they will stay soft. To eat, warm on the griddle or microwave.

Vegan Substitute: Replace the milk in this recipe with warm water.

Like this recipe. Tried it. Leave me a comment below :)

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Wednesday, September 12, 2012

Chana Masala | Spicy Chickpea Curry | Garbanzo Bean Curry


Kabuli Chana is a very popular and loved food in my family. Its made almost on every festival or celebration with Puri, Paratha, or Luchi. However we never really seem to stick to a particular recipe. As I was getting this post together, I realised I already have two recipes of Chole on my blog: Tari Wale Chole | Curried Chickpeas and Rice Plate Chole | Chickpeas with Rice. The first is a recipe that TH likes to make every so often, and the latter is a reminiscence of my days at DU!

Monday, September 10, 2012

Nariyal Barfi | Coconut Burfi (Soft) | Coconut Fudge


Come Autumn, its the beginning of festival season in India. Festivals of course mean family, friends, and food!! Lots and lots of delicious food made especially to celebrate. Festival food tends to be rich in every way - full of sugar, deep fried, packed with dried fruits and nuts, and topped off with lashings of ghee (clarified butter). Everyone has their favourites and can't imagine the festival season without them.

Wednesday, September 5, 2012

Lasun wala Shimla Mirch Aloo | Garlicky Green Peppers and Potatoes


We have been visiting the farm  every two weeks. The harvest has been fantastic and unexpectedly so given the heat we experienced this summer. I have been making pickles, chutneys, and we are enjoying fresh vegetables on our table every day now!! Last night I made a simple vegetable dish with farm fresh green peppers and potatoes. No store bought vegetable that has made it to the table via the cold chain can compare. Enjoy this simple and tasteful vegetable with chapatis, parathas, and plain curds (yogurt).

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