Friday, December 30, 2011

Daring Bakers December 2011: Sourdough Bread

Yet another baking favorite is our challenge for the last month of this year. Loved it! Thanks
Jessica for a great challenge.

I am still on vacation and am not able to upload photographs, will post them on return.

Post Script: Our Daring Bakers boast for December 2011 was Jessica of My Recipe Project and she showed us how fun it was to create Sour Dough Bread in our own kitchens. She provided us with Sour Dough recipes from Bread Matters By Andrew Whitley as well as delicious recipe to use our Sour Dough bread in from Tonia George's Things on Toast and Canteen's Great British Food!

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.

Thursday, December 15, 2011

Daring Cooks December 2011: Asian Style Spicy Filled Buns

Wonderful challenge which I was delighted to complete. My version was of course vegetarian, where I substituted the egg in the dough with an appropriate amount of buttermilk, and we loved the results. Not able to upload photos as am on the road. Am back at my desk and here are the photographs of this challenge. I did this challenge twice. The first time I used all purpose flour and the second a combination of all purpose and whole wheat flour. The second time the buns came out much better!!

Wednesday, November 30, 2011

Daring Bakers November 2011: Filipino Desserts

The November 2011 Daring Bakers Challenge had 2 wonderful recipes - the amazing Sans Rival Cake and the Biingka. Sadly, I could do neither in their original form as the number of eggs required were just too many. For the same reason, a modified version also became difficult:( to create. I really did not want to attempt messing around with such beautiful recipes. But I really wanted tomparticipate in this challenge. So, in the end, I chose to a completely different dessert, Filipino nevertheless, and equally delicious as the ones chosen above! Photographs and details on my return from vacation!!

Post Script: Catherine of Munchie Musings was our November 2011 Daring Bakers host and she challenged us to make a traditional Filipino dessert - the delicious Sans Rival Cake! And for those of us who wanted to try additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-Blog.

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.

Tuesday, November 15, 2011

Daring Cooks November 2011: An Apple Tea Cake (Eggless)

The Daring Cooks November 2011 challenge was to create a delicious food recipe using tea! Yes, tea! As anyone who reads my blog will know, tea is my favorite beverage. I enjoy it black, milky with sugar, with spices, green, white, herbal, hot and cold!!

Thursday, November 3, 2011

Daring Bakers October 2011: A Savoury Take on the Povitica

This Daring Bakers Challenge was interesting albeit after the festive season in October, I could barely stand to see more sugar!! So I decided to tweak this challenge a little to suit our tastes as well as make it savoury!! The filling for this savoury version of the Povitica is a delicious Spicy Walnut Paste, made with walnuts, parsley, green chilies,pomegranate molasses and garlic!! I have also not used egg in the bread or the filling.I could have replaced the egg with some oil for the filling and that's the reason why the whirls are missing on the inside of the bread! These changes aside, I have followed the bread recipe as is.

Monday, October 24, 2011

Jowar Chivda | Crunchy Puffed Millet Snack

Every year around Diwali, my kitchen is a whirlwind of activity. I love making delicious sweets and savouries that we enjoy over the festive month! This year I had planned to try my hand at some sweets I have never attempted at home and share them with you. But time has been moving swiftly and things are so busy for me suddenly that I barely step into the kitchen to make a meal.

Friday, October 21, 2011

100 Yummy Diwali Recipes: A Free eBook by IndusLadies

With the festive season upon us, I am sure we are all busy making goodies and our homes redolent with the aromas of sweets and savouries. I am also sure that we are juggling demands for making favourites of our familie while trying to decide which delicious new recipes to try this year:) Well, our work just got easier!!

Here is a lovely gift from the IndusLadies and your fellow food bloggers that will make life literally sweeter. IndusLadies has compiled an eBook for this Diwali consisting of 100 Yummy Sweets & Desserts Recipes! You are invited to download it @ Diwali Sweets.

Thanks to IL for this wonderful effort to to all my blogging friends for sharing their favourites with us. My recipe Shahi Tukre | Double ka Meetha aur Kesariya Rabri | Crispy Bread Pudding in a Pistachio Saffron Sauce is on page 35!!

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.

Saturday, October 15, 2011

Daring Cooks October 2011: Moo Shu Tofu with Hoisin Sauce

Looks like chappati - bhaji right!! I too was surprised to discover that October 2011 Daring Cooks Challenge was a Chinese recipe that closely resembled and Indian dinner platter or a snack popularly called a frankie roll!! Though I was aware of varying types of Chinese, breads, including pancakes, these Mandarin Pancakes came as a big surprise to me. When I got the dough together for them, I found myself looking at chappati dough and not traditional pancake batter. The rolling and cooking process was similar too!! And they did taste wonderful.

Wednesday, October 12, 2011

Delicious Apple Pecan Crumble

Its apple season here, and we getting a wonderful variety of local apples at the many orchards that dot the countryside. While some orchards have a pick your own policy, some do all the hard work for you and you can just walk into the barn and get a 5lb bag of you favourite fruit or even a bushel if you fancy!! 

Thursday, October 6, 2011

Very Orangey Orange Cake (Eggless)

I love citrus in cakes and bakes!! While I bake lemon pound cake and my olive oil lime cake every so often, I have not baked an orange cake in quite some time. Several years ago, I would bake an orange cake that required a syrupy drizzle icing, one that would soak into the sponge of the cake making the crumb juicy and moist. Mmmmm

Wednesday, September 28, 2011

Atta Nankhatai | Eggless Whole Wheat Cardamom Cookies

I've always been intrigued by the great Indian festival cookie: the Nan Khatai. Soft, buttery, and flaky, it holds all the promises associated with a melt in the mouth shortbread cookie. Pair it with a a tall chai latte or sweet milky tea and its the ultimate pick me up after a long day!! Its also a great festive treat or holiday cookie to be enjoyed with family and friends after a hot supper.

Thursday, September 15, 2011

Daring Cooks September 2011: Herbed Consomme with Spicy Tomato Brioche

The September 2011 Challenge to the Daring Cooks was to create a delicious consomme and serve it up with some brioche!! Loved it. I make soup really often at home and there is always a batch of vegetable based vegetarian soup stock in my refrigerator!!

Tuesday, September 6, 2011

Shahi Tukre | Double ka Meetha aur Kesariya Rabri (Crispy Bread Pudding in a Pistachio Saffron Sauce)

Its been days since I made a good desi meetha or Indian Sweet!! The festival season has begun in India and I have been wanting to begin my Festive Fayre series again!! And what better sweet than the one called Shahi Tukra | Shahi Tukre | Double ka Meetha or quite simply Royal Morsels in English.

Wednesday, August 31, 2011

Daring Bakers August 2011: Candylicious with Raspberry Pate de Fruit!!

The August 2011 Daring Bakers were challenged to some seriously sweet business!! When I saw the recipes, my heart did a quick flip. Most readers of my blog know, I don't really have a sweet tooth. While I enjoy the occasional dessert or candy, and love to bake and create various sweetmeats for friends and family, I rarely did my fangs in them. On the other hand give me something spicy and salted and I cave in in an instant!!

Sunday, August 21, 2011

Khatta Meeta Karela | Sweet Sour Bitter Gourd and Onion Fry

Last weekend we were finally able to make that long awaited trip to the local farm. The weather was perfect - warm with a cool breeze. The sun was out and as we reached early, there were very few people on the farm. Wonderful!! In our part of the world its the season for herbs and all sorts of gourds. I hit the bitter gourd patch first, then the bottle gourd, and then finally the snake gourd!! I was also able to get some fabulous basil and Anaheim and Mariachi peppers!!

Tomatoes, eggplant, green peppers, and jalapenos come next, and I am really looking forward to a good harvest!! In the meanwhile, I have been busy preparing some delicious recipes with the gourds!! Here is a bitter gourd recipe we love and I like to make wherever I get farm fresh and tender bitter gourd. Its a wonderful combination of of the sweet, sour, spicy, and bitter flavours!!

4 karela (bittergourd)
1 large onion, chopped fine
1 tbsp oil
1/2 tsp gur (jaggery)
1/2 tsp lal mirch (red chili powder)
1/2 tsp haldi (turmeric)
1/2 tsp rai (mustard seeds)
Salt to taste
1/8 tsp hing (asafoetida)
2 tbsp of lemon juice (or to taste)

  1. Peel, seed, and dice the bitter gourd. Sprinkle with a half teaspoon of salt and set aside for 10 minutes.
  2. Heat oil in a pan. Add the mustard seeds, asafoetida, and turmeric.
  3. Add the onions and fry on a gentle heat until the onions are transparent and and soft.
  4. Wash the bitter gourd, squeeze away any water, then add to the pan. 
  5. Sprinkle with the red chili powder. Stir well, cover and cook until the bitter gourd is soft and well done.
  6. If needed add a couple of tablespoons of water to the vegetable.
  7. Stir in the jaggery and slat to taste. Turn off the heat.
  8. Serve warm after stirring in a couple of tablespoons of lemon juice.

Good to know:
  • Add the lime juice to taste just before serving.
  • This vegetable stays well in the refrigerator for up to a week. If preparing to eat at a later date, do not add the lemon juice you have warmed the dish and it is ready to serve.
Vegan Recipe

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, August 10, 2011

Methi ke Pakode Wali Kadhi | Buttermilk Curry with Fenugreek Leaf Dumplings/ Fritters)

It finally rained here - what a relief! I feel as though I have been living in a steam bath for days!! With the rain the temperatures dropped almost 15 degrees and its so beautifully pleasant right now. And most importantly, no mosquitoes on the horizon yet. Keeping my fingers crossed that this trend continues and we can go to the local farm to pick some fresh vegetables and fruits.

Thursday, August 4, 2011

Quinoa Rajma Pulao | Quinoa Pilaf with Red Kidney Beans & Poblano Peppers

Our weekend was hot and hectic. Temperatures are once again soaring in our part of the world and the extremely unusual hot weather is back. On days like this, the kitchen almost becomes a no-entry zone for me!! Our cooking range is electric and it generates a lot of heat, much more than a gas range would. Its worse if  two or more burners are on at the same time. Even the evenings are unbearable, so I am keeping cooking to a minimum.

Thursday, July 28, 2011

Masala Dal Puri | Spicy Lentil Fry Bread

After a blistering couple of weeks, we are finally getting some much needed rain. As the summer heat melts away and the thunderstorms appear, the rain drenched ground has marked the return of my hibiscus!! I am so thrilled that taking care of this plant through our frozen winters is always well worth the treat. Year after year in come summer I am treated with beautiful red flowers. This year I am particularly grateful for it as I have not had the chance to plant my usual summer garden.

Thursday, July 21, 2011

Banana Chocolate Chip Muffins

The sole muffin pan I own has been staring at me askance for several months now. For reasons I can't seem to identify, I have not baked muffins in a long time. My collection of decorative baking cups/ l on the other hand has been increasing steadily. Such pretty colours, designs, and patterns are now available in the market, I can hardly stop myself from adding them to my shopping basket! Just last month, my grocer had displayed some really attractive metallic baking cups and I just couldn't resist buying a box.

Wednesday, July 13, 2011

Methi Aloo | Fenugreek Leaves Potato Stir Fry

If you are looking for a vegetable dish with full on flavour, no compromises, you're in the market for Methi Aloo  or Fenugreek Leaves Potato Stir-Fry. This leafy green with a unique flavour has a slightly bitter taste. Indeed the greens are so incredibly fragrant when cooked that I'd recommend opening the kitchen window when you get cooking!!

Friday, July 8, 2011

Masala Tamatar Bhaat | Spicy Tomato Rice

Whenever I want to make tomato rice, I hunt around for the tangy yet sweet pink tomato!! Piled high at green grocers in the big vegetable markets of New Delhi, these tomatoes were firm yet wonderfully juicy. No winter salad would be complete without them. Tomato purees and tomato paste was not widely available in those days and my Mum and Grandma made do with the fresh version for all those wonderful winter recipes.

Wednesday, June 29, 2011

Daring Bakers June 2011: Walnut & Honey Baklava

Not an easy but an eminently rewarding challenge is how I'd describe the Challenge set us by Erica for June 2011. I have made Baklava before but this was my first time with making the Phyllo at home. Mine turned out really well except the top layer became flaky from staying in the oven a little too long!! Tastes superb!! Loved this recipe - a definite keeper!!

Monday, June 27, 2011

Fada / Dalia ka Upma | Healthy Broken Wheat Porridge with Green Peas and Sweet Corn

Sunday breakfast is always special. Sometimes I get round to making it so leisurely after morning tea and papers that it kind of morphs into a brunch! In the good old days when I had a proper desi mixie, I'd make idli, dosa, vadas, dal cheelas, all of which my husband just loves. While we miss these, I now have the opportunity to explore a different range of healthy breakfasts that we had been missing out on!!

Tuesday, June 21, 2011

Patta Gobhi Aloo | Cabbage Potato Stir Fry

Though we love cabbage around here and I always keep one handy, I was quite surprised to find an extra one in the refrigerator this week. Looks like it was hiding in the crisper and I had forgotten all about it!! I can't say I was disappointed to find it, as I had just decided to make a big batch of my favourite Cabbage Parathas to freeze!! The bonus cabbage went towards a childhood favourite - one that I almost never make at home now. And for a very good reason too.

Sunday, June 19, 2011

Tamatar-Moongphali Chatni | Tomato-Peanut Chutney: Version 2.0

This is another recipe for Tomato Chutney that I have been experimenting with last week. This time I used raw peanuts and dropped the jaggery. The result was a sharper and more tangy taste. Note that as the peanuts in this chutney are raw, the cooking time is longer. This results in a more flavourful chutney as the peanuts absorb the spice and tomato juice better.

More Peanut Chutney Recipes @ Annarasa:
Moongphali ki Chatni | Peanut Chutney
Tamatar Moongphali Pachadi | Tomato Peanut Chutney Ver. 1.0

4 large tomatoes, chopped
2 green chilies, chopped fine
8 kari patta (curry leaves)
1/4 tsp rai (mustard seeds)
1/4 tsp zeera (cumin seeds)
1/2 tsp haldi (turmeric powder)
2 tsp lal mirch (chili powder)
A pinch of sugar
Salt to taste
1 cup raw peanuts, ground
3 tbsp oil

Friday, June 17, 2011

Daring Cooks June 2011: Potato Salad

With the 4th of July weekend coming up, no recipe could be better suited for a Daring Cooks Challenge than one of Potato Salad. Iconic at barbecue tables across the country the salad itself has become a great summer eat! Of course there are innumerable types of potato salads - creamy, spicy, hearty, light. The sheer versatility of the potato allows for much variation in flavour and accommodation of regional taste.
I chose to make a classic-ish style of salad - creamy, cheesy, with a burst of flavour that comes from a combination of cilantro, lemon juice, and sour cream!!

4 potatoes, boiled and cubed
1/4 cup cilantro, chopped
1/2 ts crushed black pepper
1/4 tsp mustard powder
Salt to taste
1/2 tsp honey
1/4 lemon, squeezed
1 tbsp olive oil, extra virgin
1/4 cup sour cream
1/4 cup cheese, grated

  1. In a small mixing bowl, blend together the sour cream, honey, olive oil, and lemon juice.
  2. To this mix, add salt, pepper, and mustard powder. 
  3. In a larger mixing bowl, toss together the cubed potatoes, cheese, and the cilantro.
  4. Pour the dressing over it and using a couple of forks, mix well enough to coat the potatoes well.
  5. Turn into a serving bowl. Chill in the refrigerator before serving. 
Post Script: Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Vegan Substitute: Try dairy free sour cream and vegan grated cheese in this recipe.

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

Wednesday, June 15, 2011

Masala Thalipeeth | Mixed Spice Flatbread

Its been really long since I made Thalipeeth at home and I was craving this delicious moist flatbread typical of Maharashtrian kitchens. Several years ago when I was in Pune for a holiday with my parents, I remember strolling down the local market looking for bargains. Hot, tired, and ready for a meal, we ventured into an old-styled eatery that served pure vegetarian food prepared in ghee.

It was just past the local lunch time and the bustle had died down as we entered. We ordered the traditional Thalipeeth which is made with a special flour called Bhajani flour and served with a pat of butter. Occasionally, a vegetable and chutney may accompany this spicy flatbread, and here it did.

At home, I generally make Sabudana (Sago) Thalipeeth, as Bhajani flour is not easy to come by, and I don't have a good mixie. I also like to mix it up and experiment, and make Thalipeeth with other ingredients that I have handy in the pantry.

11/2 cup atta + more for rolling
1 cup rice, cooked
1/4 tsp zeera (cumin)
1/2 tsp dhania powder (coriander seed powder)
1/4 tsp haldi (turmeric)
1/2 tsp lal mirch (red chili powder)
1/2 tsp chaat masala
Salt to taste
1 tsp oil
Water as needed
Ghee as needed (clarified butter)

  1. Sift the flour, masalas, and salt together in a mixing bowl.
  2. Add the rice and oil, rub together with your hands to blend into the flour mix.
  3. Use enough water to make a soft dough.
  4. Set aside for at least half an hour.
  5. Divide the dough into equal parts, each about the size of a lemon, roll into a ball.
  6. Place some flour on a work board, flatten one ball of dough onto it.
  7. Sprinkle a little flour on the top. 
  8. Now using you fingers, rotate the dough as you flatten it further until it is 1/6 " thick.
  9. Repeat for all the dough. Heat a griddle. 
  10. Reduce heat to medium-high, then place a prepared thalipeeth on it. Cook evenly on each side.
  11. Apply ghee on both sides, then place in a warmed tea towel till ready to serve.
  12. Repeat for all the thalipeeth.
This version is so yum, I made some extra for snacking on. Cool completely, wrap in wax paper, then foil and store in the refrigerator or freezer. Bring to room temperature or warm before eating. Great as travel food too.

Good to Know:
      Vegan Substitute: Substitute canola oil for ghee.

      All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2021. All Rights Reserved. Kindly do not reproduce without permission.

      Wednesday, June 8, 2011

      Matar Aloo Sukhe | Peas Potato Stir Fry

      A couple of week ago I got some extra time and decided to clean out the refrigerator. Out came all the vegetables, dairy, and fruit as I tried to decide what to do with each of them. Over what turned out to be an afternoon long cooking session, I made several bhajis, and a couple of sweets that lasted us the next few days.

      Friday, June 3, 2011

      Lasun Aloo | Garlicky Potatoes

      Its getting warmer here by the day and we have had temperatures hit the upper 80s in the last week. The sun is incredibly bright and everything outside looks beautiful as it basks in its warmth!! Its been a long time coming in our part of the world but summer has finally arrived. Our Farmer's Market is in full swing, with an amazing array of blooms, fruits, and produce. Just walking around the market is pure pleasure.

      Tuesday, May 24, 2011

      Achari Baigan / Eggplant / Brinjal | Aubergine in Pickling Spices

      The eggplant is as versatile as it is delicious. With the summer crop of fresh tender eggplants coming in in the farmers market, I am raring to try so many lovely recipes that I have collected. I always make an eggplant pickle every summer - in fact we are enjoying last years batch presently, and Eggplant Pakoras (fritters)! Both are simply divine.

      Friday, May 20, 2011

      Banana Walnut Cake (Eggless)

      Back to some baking!! The banana-walnut combination is what I always describe as sterling for cakes. The sweetness of the banana is set off perfectly by the oily nuttiness of the walnut. Needless to say, Banana-Walnut Cake ranks as one of the favourites in our home. I developed this recipe for an eggless cake many years ago when I wanted to stop adding eggs to my bakes. Though I still bake with egg whites, I like to avoid them wherever I can. This cake comes out so soft, spongy, and moist, you will never know that it was made without eggs!!

      Thursday, May 19, 2011

      Dal aur Til Tarka Wali Patta Gobhi | Lentil and Sesame Tempered Cabbage

      Things have been so hectic in the last few months we have not had time to catch a breath. With packed schedules, it is easy to be tempted with take-out or making do with some snacking. Both being seriously unhealthy as meal substitutes, I try to do some quick cooking everyday. Usually a vegetable and a lentils is a must with chappati and or rice. We love yogurt/curd and I always keep some handy in the refrigerator. Off late I have begun making the simplest of recipes, which are packed with flavour, but not time consuming in the effort to keep meals healthy.

      Tuesday, May 10, 2011

      Gajar, Matar, Bhutte ki Bhaji | Mixed Vegetables Sabzi

      I love the taste of peas and carrots together, or beans and corn together in a sabzi. In a Delhi winter, it is quite common to combine sweet green peas, beautiful red carrots, with tender beans to make a flavourful sabzi. We don't get the lovely red carrots in this part of the world, but to the remaining vegetables I add a handful of corn. A mixed vegetable sabzi can be made pretty much with any masala, but my favourite is with Goda Masala!!

      Tuesday, May 3, 2011

      Daring Bakers April 2011: Maple Mousse in an Edible Container

      Here' is my version of maple mousse. It is a very light vegetarian option, made with maple syrup, yogurt, and agar agar. Sadly, I am unable to make the edible container as I am off serious sweets for a while. Great challenge Evelyn. Thanks!!
      Post Script: The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at!

       Click here for the Complete April 2011 Daring Bakers Challenge.

      All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

      Thursday, April 28, 2011

      Healthy Vegetarian Tacos

      Tacos are a great favourite in my home and I am very experimental with the filling I make for for them. Here's a version of some yummy healthy vegetarian tacos that I made last weekend.

      Thursday, April 21, 2011

      Delicious Dal Dhokli

      Chilly temperatures always call for especially delicious treats and comfort foods. And last week, while it was snowing like no tomorrow, I decided to treat us to some hearty Dal Dhokli. While Dal Dhokli is basically a Gujarati dish, similar dishes are made in Rajasthan, Bihar, and Uttar Pradesh too. The seasoning in the various versions differs, and I will blog other version @ Annarasa too!! Dal Dhokli was particularly popular in Mumbai where I spent part of my childhood.

      Monday, April 18, 2011

      Oven-Baked Spiced Savoury Canape Cups

      For the Daring Cooks April 2011 Challenge, I made some edible containers well suited to Indian-style savoury canapes. Inspired by Chaat-Papdi, Dahi-Puri, and Raj Kachoris, I made a hybrid savoury container that can hold all your favourite chaat fillings! And its not deep fried!! Indeed, instead of frying, I baked these delicious cups in the oven to get a crisp biscuity finish that is perfect in both taste and crunch.

      Thursday, April 14, 2011

      Patta Gobhi Ki Bhurji | Creamy Scrambled Cabbage

      One of the simplest yet most delicious recipes that I gleaned from my Mum's cooking is Patta Gobhi Bhurji. A creamy cabbage dish made to suit an Indian meal, its both fast to cook and nutritious to eat. Mum made this for me when she was here last month. I can still taste the Bhurji bursting with flavour in my mouth!!

      Thursday, April 7, 2011

      Sooji Halwa / Rava Halwa / Sheera | Semolina Pudding

      Sooji Halwa is a delicious, melt in the mouth sweet prepared across the country. It is often made on religious occasions, as a Prasad (offering to God). Its also a great quick fix dessert and can be made in a cinch with just a few ingredients from the pantry.

      Friday, April 1, 2011

      Daring Bakers March 2011: Yeasted Sour Cream Savoury Bread

      March was a truly hectic month for me. So much needed to be done, and we were so tied up. Mum was here and it was a great comfort to have her around. She really looked after us and spoilt us silly. Thanks Ma!! The March Challenge offered to The Daring Baker's By Ria and Jamie was truly wonderful but the meringue just had too many eggs for me and I was feeling rather off sweet stuff, I made a savoury version of the same replacing the eggs and meringue with sour cream.
      2 cups all-purpose flour
      12/3 cup whole wheat flour
      2 tsp salt
      2 tsp sugar
      2 (14g) sachets active yeast
      1/2 cup sour cream
      1/2 cup water, hot
      1/2 cup water, room temperature
      Oil, for kneading

      For Filling:
      1 medium onion, chopped fine
      1 tsp garlic, minced
      1/2 cup cilantro, chopped fine
      Salt to taste
      2 green chilies, chopped fine
      2 tbsp olive oil

      1. First make the filling. Heat the oil gently in a pan. Add the onions and fry till golden. Add the garlic and cilantro and continue frying for a couple of minutes. Add the green chilies and salt to taste. 
      2. Remove from heat and cool completely.
      3. Sift the flours and salt together in a large mixing bowl.
      4. In a separate bowl mix together the sugar with the hot and room temperature waters.
      5. Pour in the yeast, mix, and cover for 10 minutes to allow the yeast to proof.
      6. Stir in the sour cream, and then pour the whole mix into the flours.
      7. Bring together to form a dough and knead.
      8. Add a teaspoonful of oil, and knead for ten minutes.
      9. Place in a well oiled bowl for an hour and allow to rise.
      10. Remove the dough onto a floured surface, knock it down.
      11. Using another teaspoon of oil, knead the dough for another ten minutes.
      12. Roll the dough into a rectangle. Spoon the onion mix onto the center and spread it out evenly.
      13. Shape into a loaf by rolling one end over the other. 
      14. Place in a loaf tin and bake at 360F for about an hour.
      15. Remove from oven, let rest for 25 minutes on a wire rack.
      16. Slice and eat.

      Post Script: The March 2011 Daring Bakers Challenge was hosted by Ria of Ria's Collection and Jamie of Life's a Feast. Ria and Jamie challenged The Daring Bakers to bake a Yeasted Meringue Coffee Cake.

      Click here for the complete March 2011 Daring Bakers Challenge.

      All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

      Wednesday, March 30, 2011

      Fras Beans Goda Masa | Mildly Spiced French Beans / Green Beans

      Simple and quick to prepare, this vegetable preparation is handy when I need to get some food going in a hurry. Green Beans and Goda Masala are a match made in heaven, and a dollop of ghee at the end of the cooking process make them mouthwateringly delicious.

      Wednesday, March 23, 2011

      Masoor Dal Lashun Tarka | Split Red Lentils with Garlic Tempering

      Lentils are the mainstay of simple home food in India. I remember eating dal-roti on hot summer afternoons in Delhi. Back from school, this simple meal was ideal to satisfy with most desperate of hunger pangs, not to mention provide complete nutrition. Dals in our home were always prepared to a thick consistency, and loaded with ghee tarkas. I do the same now, and as one of my favourite dals is Masoor, I make this easy recipe for quick afternoon meals.

      Friday, March 18, 2011

      Daring Cooks March 2011: Filled Potato Patties from Peru

      The Daring Cooks March 2011 challenge was wonderful - filled potato patties from Peru. Even though I am really pressed for time these days, I knew I just had to make this particular recipe, albeit with some modifications to suit our tastes!! Details of the filling to follow.

      Thursday, March 10, 2011

      Moong Dal Khichdi | Split Yellow Mung Bean Khichree

      Kichidi - that delicious melange of rice and lentils - is the ultimate comfort food. And moomg dal kichidi comes out at the top. In this version, I have added a tomato and potato to make the dish extra nutritious and comforting.

      Monday, March 7, 2011

      Palak Pakoras and Kanda Bhajis | Spinach and Onion Fritters

      Pakoras or chickpea fritters are a great favourite in our family. But as they are deep fried I try to make them only for a special occasion. Of course, there are times when some special foods make a day special. Pakoras can make the most simple of meals into a treat!!

      Wednesday, March 2, 2011

      Daring Bakers February 2011: Saffron Panna Cotta with a Pistachio Encrusted Mango Gelee

      For the February 2011 Daring Baker's Challenge I made a Saffron Panna Cotta with a Pistachio Encrusted Mango Gelee. I made the Panna Cotta with a combination of single cream and full fat milk to which I added some agave nectar, pinch of sugar, salt, and saffron. Set it with agar agar. For the mango gelee, I used mango syrup, diluted with water, a squeeze of lemon, and agar agar. Pistachios were left raw, crushed coarsely, and encrusted in between the panna cotta and the gelee.
      Thanks to Mallory for this wonderful Challenge!!

      Post Script: The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

      Click here for the complete Daring Baker's February 2011 Challenge.

      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.

      Monday, February 21, 2011

      Aloo Phoolgobhi Sabzi | Aloo Gobhi | Potato Cauliflower Fry

      The simplest of vegetables prepared at mealtimes in the winter in north India is aloo gobhi. While regional variations abound, this simple recipe is a staple in homes in Uttar Pradesh. It can be served with any flatbread - chappatis, parathas, and even pooris. I love it with chana dal and plain home made yogurt.

      Thursday, February 17, 2011

      Daring Cooks February 2011: Hiyashi Soba and Tempura

      This was a great challenge. I made both the noodles and the tempura. Though I was wondering if the sauce would work for the noodle, I found that it was a wonderful accompaniment to the soba noodle. The tempura was super - though I made a eggless version of the same. Thanks Lisa for a great challenge.

      Post Script: The February 2011 Darin Cooks' Challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including,, and

      Click here for the details of the complete Daring Cooks February 2011 Challenge.
      All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2011. All Rights Reserved. Kindly do not reproduce without permission.

      Monday, February 14, 2011

      Makkai Fras Beans | Sweet Corn with French Beans

      I have written about my love for green beans before. I guess it goes back to the days when my Mum grew a vegetable garden right next to our kitchen. Beautiful, green creepers climbed up a pretty trellis yielding crisp green beans which we would pick in the late afternoon sunlight.

      Monday, February 7, 2011

      Fresh Fruit Yogurt: Delicious Strawberry & Blueberry Tiers

      I love fruited yogurts, but always feel rather uncomfortable buying them in the supermarket. All kinds of added preservatives, too much sugar, artificial flavouring are the ultimate turnoff. There are some great organic brands available, but I feel that are truly overpriced for the quantity offered. All in all I prefer to make my own from scratch, but occasionally I do like to use plain Greek yogurt to make fruit yogurts or deliciously fruity parfaits!!