Eggless Apricot Pistachio Orange Biscotti

         For this month's challenge for the Eggless Baking Group, Gayathri had chosen Apricot Pistachio Orange Biscotti from Baking Obsession. The recipe called for orange blossom water, which I couldn't find in Chennai, so I went ahead with the recipe, replacing the eggs with orange juice which I thought would also make up for the orange blossom water. However, I would like to try this recipe again using the orange blossom water which I hope to get soon on my US trip. Anyways, these biscottis turned out really good, but they were a little too sweet for my taste, I would reduce the sugar by a few tablespoons on my next attempt. Try them out, they are a great teatime or a mid-morning snack..

Need To Have

• All Purpose Flour Or Maida - 1 + 1/2 cup
• Granulated Sugar - 1/2 cup
• Melted Butter - 4 tablespoons
• Chopped Apricots - 1/2 cup
• Chopped Pistachios - 1/2 cup
• Orange Juice - 1/4 cup
• Baking Powder - 1 teaspoon
• Vanilla Extract - 1 teaspoon
• Salt - 1 small pinch

Method
         Sift the all purpose flour and the baking powder. Beat the butter and sugar, to this add the orange juice, salt, vanilla essence, mix well. To this add the flour mixture, mix well (I used my hands, if you have an electric mixer, you can use it). Finally mix in the chopped apricots and pistachios. Form a log and bake it on a greased tray for 25 minutes at 350F. Remove it, cool it, slice it, place the slices on the tray, bake it again for a second time for 15 minutes at 325F. Remove, cool well and store in an airtight container.

Note
The original recipe used 2 cups flour, 2 eggs and 1 cup sugar, I started with 1 cup flour, and used 1/4 cup orange juice instead of 1 egg and 1/2 cup sugar. The dough was too sticky, so I had to add another 1/2 cup flour.
Though I had used unsweetened Apricots and only 1/2 cup sugar for 11/2 cup flour, still I felt the biscottis were little too sweet.
As I am using the microwave oven in the convection mode for baking, the baking time varied a lot, if any of my readers are using the microwave for baking, I would love to get some advice and tips regarding using the oven.

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Caramelized Onion and Swiss Chard Quiche

This quiche is good.  How good?  Good enough to rouse me out of a 2+ year hiatus to post about it.  That's how good.  It's loosely based on this recipe from Smitten Kitchen, but I had yellow onions instead of leeks, so I decided to caramelize them first, using the dry pan method which has been working pretty well for me.

So what makes this dish so good?  Maybe it's the thyme, which I think is my new favorite herb.  I remember the first time I tasted Stove Top stuffing and wondering what that new, wonderful flavor was.  Growing up in a Taiwanese home, the only herbs I was used to tasting were scallion and cilantro.  But after almost 20 years of wondering, I think I can now identify that herb as thyme!  Now if only I could figure out what goes into the Long John Silver's batter.

Another new fresh ingredient I've discovered is nutmeg.  I used to just use the stuff that came out of a spice bottle and never really understood what the big deal was.  Then one day I saw some whole nutmeg at the bulk spice rack at Harvest and decided to pick up a couple since I had a Microplane I could use to shave it with.  Well let me tell you, fresh nutmeg is a completely different species from the dried stuff!  I am definitely a fresh nutmeg convert now.  Just remember, a little goes a long way, so don't over do it.

 

Caramelized Onion and Swiss Chard Quiche

1 prepared whole wheat pie crust, thawed but chilled (regular pie crust would work, too)
2 yellow onions, chopped
1 teaspoon fresh thyme, stems removed
2 tablespoons (1/4 stick) butter
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 cup half and half
4 large eggs
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of fresh ground nutmeg

Heat a large non-stick pan to medium high and add chopped onions. Cook until browned but not burnt, about 6 minutes.

 

Add a tablespoon of butter, the fresh thyme, and sprinkle with salt and pepper. Lower the heat to medium and continue to stir while cooking.  Add the remaining tablespoon of butter when the onions become dry and start sticking to the pan, about another 5 minutes.

 
Once the onions are evenly caramelized, about another 5 minutes, add the chard and sauté until wilted, about 2 minutes. Remove from heat and cool.

 
Preheat to 425°F.  In a medium bowl, whisk the half and half and next 4 ingredients.

 

Mix in cooled onion and chard mixture.  Pour filling into crust.  Place pie on a baking sheet to make it easier to transport and in case the filling overflows in the oven.

 

Bake quiche for 15 minutes.  Reduce heat to 350°F and bake until filling is puffed and just set in center, about 10-12 minutes longer.  Transfer to rack and cool 10 minutes.  Serve hot or at room temperature.

 
You'll probably notice that there was no cheese in this quiche recipe.  Believe me, it doesn't need it.  But if you really want, you could probably throw in a handful of shredded cheddar or Gruyère.

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Chickpeas (Chana) Raitha

          I have been a little busy the last few days, couldn't spend much time with my blog, and today's dish is also a very simple one. A simple raitha that would go well with any briyani or mixed rice, or if you are on a diet, this could be a complete meal by itself..

Need To Have

• Cooked Chickpeas - 1/2 cup
• Chopped Capsicum - 1/4 cup
• Chopped Tomatoes - 1/4 cup
• Curd Or Yogurt - 1/2 cup
• Salt - to taste

Method
          Beat the curd well, mix in the chickpeas, capsicum, tomatoes and salt, that's it. I have not added any other flavoring ingredients, this raitha gets all its flavor from the crunchy chopped capsicum (green pepper).

Note
You can also add some chopped green chillies if you want it a little spicy.
If you want some other flavor, then add some roasted cumin powder, personally I liked the flavor from the capsicum.

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Minty Eggplant With Peanuts

          We can find so many different varieties of eggplants in India, different colors and different sizes. And also, this is one of the vegetables that everybody likes at my home, so I make this at least once a week and try out different combinations with it. This is one such, mint and peanuts compliment the eggplants, adds a nice flavor and crunch to the curry, goes well with both rice and rotis..

Need To Have

• Small Eggplants - 10 sliced
• Onions - 2 medium chopped
• Tomatoes - 2 medium chopped
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Coriander Powder - 1/2 teaspoon
• Roasted Peanuts - 2 tablespoon
• Mint Leaves - a handful or 1/4 cup coarsely chopped
• Mustard Seeds - 1/4 teaspoon
• Cumin Seeds - 1/4 teaspoon
• Fenugreek Seeds - 1/4 teaspoon
• Salt - to taste

Method
          Coarsely pound the roasted peanuts. Heat some oil, add the mustard, cumin seeds, when it starts spluttering add the fenugreek seeds.

       
          When the fenugreek seeds starts turning slightly darker, add the onions and saute till it turns pink. Now add the tomatoes, salt, turmeric, chilly and coriander powders, saute for 3 more minutes. Then add the eggplants, mix, cover and cook till done ( about 5 to 7 minutes).

          Finally add the chopped mint and the peanuts, mix for a minute, remove and serve with rice or rotis.

Note
The cooked eggplants should be soft but hold its shape, if it becomes mushy, the whole curry would be a mess.
Increase or decrease the chilly powder according to your spice level.
Don't let the fenugreek seeds turn dark, it'll give a bitter taste.

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Svega po malo

Lutam cesto vasim blogovima i svi su tako dobri da covjek ne moze reci da nema ideju sta kuhati...ja ponekada ne znam sta bih prije probala.

Poslijednje vrijeme oko mi je stalo na Nadinom blogu ,koji je prepun divnih recepata,prekrasnih fotografija.

Evo nekoliko mojih isprobani i sa gustom pojedenih objeda,slastica.

Suhi kolaci sa bademom/orahom
Orasi
Prhka orehnjaca
Cokoladni crinkles

Tulumbe

 

 

Nadine njoke ili kako ih ja zovem knedle od spinata i sira,razlikuju se jako malo,..ja ne dodajem parmezan,sve ostalo je isto....

                           Njoki od sira sa spinatom

 

 

 

Zapecene rolnice od tikvica..

 

 

 

slican recept mozete naci ovdje 

  

 

i jos malo da zasladimo..sa macarons !!

 

 

 

 

 

 

 

 

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Rajma Masala

          Rajma Masala, this is a long time due post, I have done this dish so many times, couple of times couldn't take pictures and when I took them, the pictures were not that good. A bowl of rice, a cup of rajma (kidney beans curry) and some curd, or like they say it 'rajma chawal' ( chawal meaning rice), I simply love it, a simple and satisfying meal. You can either soak the dry beans and pressure cook them and then do the masala or if you are in a hurry, can use the canned ones and get done with the whole cooking within 10 mins. Everybody has their own way of doing it, this is the way I do it..

Need To Have

• Red Kidney Beans Or Rajma - 1 cup
• Onion - 1 big chopped
• Tomatoes - 2 pureed
• Grated Ginger - 1 tablespoon
• Red Chilli Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Garam Masala Powder - 1/2 teaspoon
• Black Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Chopped Coriander Leaves - 1/4 cup

Method

          Soak the kidney beans for at least 10 hours and pressure cook them ( same time as for rice). Heat some oil in a pressure pan, add the mustard and cumin seeds, once they start spluttering add the asafoetida and chopped onions.

          Saute till the onions turn pink, then add the tomato puree, saute for few more minutes.

          Now add the turmeric, chilly and coriander powder, mix add the grated ginger, saute for 2 more minutes.

          Then add the cooked beans and salt, add water, cover the pressure pan and cook it. Once done, open the pan, add the garam masala, mash a little, simmer for 2 minutes, garnish with the coriander. Serve it warm with rice or rotis.

Note

If using the canned beans, need not use the pressure pan, just do it in a regular pan, once you add the beans, add the garam masala, simmer for about 3 or 4 minutes.

Can also use the canned crushed tomatoes ( about 6 tablespoons).

Some beans are too tough, that's when we have to pressure cook twice, first alone, the second time with the tomatoes and masalas, otherwise the beans would stand out separately. 

Also you can soak these beans in hot water or for a longer time, it'll get cooked faster.

Use your judgement, if the cooked beans is soft, then avoid pressure cooking it the second time.

After all the sauteing part is done and the beans are added, you can transfer it to a slow cooker, it turns out to be more flavorful.

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Koliko-toliko zdravi muffins

Nista danas nije zdravo ili kako za koga...svi smo drugaciji pa nam je i ishrana takva.
Zato sam i rekla da je ovaj kolac/mufin koliko -toliko zdrav jer nema puno secera ali ima brasno...eh ..ukusan je  ai lijepo mirise na cimet :)



   Muffin od jabuke i cimeta I

230gr integralnog brasna
3 zlicice( cajne) praska za pecivo

1 zlicica cimeta
2 zlice(jusne) smedeg secera
100gr grozdica
1 zelena jabuka-izrendana
   +
60gr omeksalog maslaca
150ml mlijeka
2 jaja


 U zdjelu staviti brasno,prasak za pecivo,secer,cimet,grozdice i izrendane jabuke,sve izmijesati da se grozdice i jabuke izmijesaju izmedu brasna,tako ce tijesto mufina biti barsunasto i prozracno a ne sljepljeno...

U dubljoj casi rucno izmijesati jaja,omeksali maslac i mlijeko i to sipati u zdjelu,kod suhih namirnica.

Pripremiti 12 papirnih kosarica za mufine(moje su od papira za pecenje i mufini se NISU zalijepili).popuniti ih i staviti peci u predhodno zagrijanu rernu na 180,oko 25 minuta.

Moje papirne kosarice su bile srednje velicine i ja sam dobila 12 komada mufina,no ako ih pecete  i pravite vece,tada ce ih doci manje...sve zavisi od kosarica koliko ih punite...mufini nece bas puno narasti prilikom pecenja ali sasvim dovoljno da ne budu gnjecavi i zbijeni.




***Mislila sam da su ih moji ukucani sve pojeli ali nisu jer su imali nesto drugo za zasladiti se,tako da sam bila iznenzadena,da 3-i dan imaju istu svjezinu kao na dan pecenja..nisam ih cak ni grijala u mikrovalnoj ali sam ih prepolovila i namazala zlicicom domace marmelade od kajsije..tako mi se jelo slatko i dodatak marmelada je povecao secer koji je meni ocito bio preko potreban ;)

I vec kada sam  u kombinaciji jabuka-cimet,da zapisem jos jedan recept,isproban,pojeden  bez slikanja...neki drugi puta cu da slikam samo da mi se recept ne zagubi.


Mufin od cimeta i jabuka II

2 jabuke,malo kiselkaste
300gr brasna
1 vrecica praska za pecivo
100gr krupnijeg smedeg secera(demarera)
2 zlicice cimeta
40gr oraha,krupnije isjeckati
250gr kiselog mlijeka
(ja koristim 250ml mlijeka+1 zlicica limunovog soka)
80ml ulja
2 jaja
extra smedeg secera i cimeta,za posip odozgo

    Zagrijati rernu na 180C.
Pripremiti kalupe za mufinse.
Tanko isjeci na kriske jabuke,ali ostaviti 24 komada za staviti odozgo.

Sastaviti brasno,secer,prasak za pecivo,cimet u zdjelu,zatim dodati jabuke ,pa ih promijesati kroz brasno...dodati mokre sastojke,kiselo mlijeko,jaja i ulje,koje izmijesamo  u dubljoj zdjelici prije nego sipamo u suhe sastojke.

Promijesati smjesu da se sve spoji,napuniti kalupe za mufinse,sloziti kriskice jabuka,koje smo sacuvali,posuti mjesavinom secera i cimeta i staviti peci.

Peci oko 25-30 minuta.
Ohladiti i posluziti.

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Kozhukattais - Sweet Version

          As today is Ganesh Chathurthi and I made these kozhukattais, I thought it would be apt to post this today. Kozhukattai is a very traditional sweet, sort of like steamed dumplings, the outer layer is with rice flour and the stuffing varies from sweet to savory. I have used the rice flour that my mother prepares, she uses the same flour for idiyappam and puttu, I think I have to do a separate post on how to make that rice flour. I used a chana dal + coconut + jaggery filling, the kozhukattais came out very soft and yummy..

Need To Have
For The Outer Layer

• Rice Flour - 1 cup
• Salt - 1/4 teaspoon
• Oil - 1 teaspoon

For The Filling

• Chana Dal - 1/2 cup
• Grated Coconut - 1/2 cup
• Jaggery - 1 cup
• Cardamom - 3

Method

          Boil about 4 cups of water with the salt and oil, adding this little by little, mix the rice flour with a spoon, once you feel you have added enough water to form a dough, remove the spoon, cover and let it cool. Once cold, knead it into a soft dough.

          Pressure cook the chana dal with just enough water ( same time as for cooking rice). Once you open the pressure cooker, mash the chana dal slightly. In a heavy bottom pan, take the chana dal, grated coconut, jaggery and the crushed cardamom, heat it.

          The jaggery starts melting, keep stirring till you get a semi dry filling, let it cool. There are two shapes that we usually do the kozhukattais.

          For the first half-moon shape, you can use a banana leaf or plastic paper, I have used my hand.
Take a lemon size ball, flatten it on your palm or on the leaf or on the plastic paper (apply little oil).

          Place the filling, close it like a half moon and press the edges slightly.

           For the second shape, take a ball slightly smaller than a lemon, shape it with your fingers like a small cup.

          Place the filling, bring it together and close it.

          Arrange in a steamer and steam for 5 to 7 minutes. Remove and serve.

Note
For those living in countries outside India, you can use the rice flour that you get in the Indian grocery stores.
Once the kozhukattais are cooked, they have a shiny look.
You won't be using the entire 4 cups of water for making the outer dough.
If you have excess water in the cooked chana dal, drain it and mash it.
These taste best the same day, you can refrigerate them but then the outer layer becomes hard, doesn't become soft like on the first day, even if you warm them.

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Basil Pesto Parathas

          I need not mention again and again how much I like basil, simply love it in all forms, fresh or dry. I like to use the fresh leaves or in their absence, the basil pesto, now available in Chennai too. Apart from using it in pasta and in sandwiches, I wanted to try out something else with it. So this Sunday, I tried out these parathas with it, you can use the store bought pesto or make your own, recipe here. They are very easy to make and very flavorful..

Need To Have

• Whole Wheat Flour - 1 + 1/2 cups
• Basil Pesto - 1 + 1/2 tablespoons

Method

          Add the pesto to the flour and mix it, then add water little by little and make a soft dough, keep it covered for 1/2 an hour. Divide the dough into 8 balls, roll it out into round discs.

           Place one on a hot skillet, when the bottom side gets light brown spots, flip it over. When the other sides gets nice brown spots, remove it and put it on the special phulka plate (the side with the dark brown spots facing up) or directly on the flame. When it puffs up slightly, remove it and serve it with any curry.

Note
If your homemade pesto or store bought pesto is too grainy ( nutty) grind it slightly before adding it to the flour, otherwise it might be a little difficult to roll out.
The rolled out parathas will be like slightly thick tortillas.
I didn't add any salt as the pesto itself has enough salt in it.
The olive oil and the cheese in the pesto is enough, but if you feel you need more oil, apply some olive oil on the cooked parathas before serving.

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Vendikkai Thayir Pachadi ( Okra With Yogurt )

          Well, today I am feeling a little lazy, might be it's the end of the week or the beginning of the weekend, whatever the reason, I have chosen a very easy dish today. A simple thayir pachadi or raitha and I love this particular one with vendikkai or okra or lady's finger, I like the ones that we get here in Chennai, they definitely justify the name lady's finger, so slim and long. It's so easy to prepare, serve it as side dish with rice or rotis or parathas..

Need to Have

• Diced Okra - 1 cup
• Curd Or Yogurt - 1 cup
• Mustard Seeds - 1/4 teaspoon
• Urad Or Black Gram Dal - 1/2 teaspoon
• Fenugreek Seeds - 1/8 teaspoon
• Asafoetida - a pinch
• Turmeric Powder - 1/8 teaspoon
• Red Chilly Powder - 1/4 teaspoon
• Salt - to taste

Method

          Heat oil, add the mustard seeds and the urad dal, once it starts spluttering add the fenugreek seeds and the asafoetida followed by the chopped okra. Saute on reduced heat for about 5 mins, till the stickiness from the okra is gone.

         Then add the salt, turmeric and chilly powders, mix and cook till crisp and done. Cool, then mix in the curd and serve.

Note
Use a flat bottom pan, the okra will come out very crispy and crunchy, and let it turn black here and there, the raitha is more tasty that way.
Use chilly powder according to your taste, or you can add chopped green chillies along with the okra and fry till crispy, also you can add some fresh grated coconut to the raitha.
Do not let the fenugreek seeds turn black, it'll taste bitter.

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