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.