Month: June 2020

BUTTERMILK BREAD

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This bread was soft and tasty , mixed in a

different way . This lockdown has unlocked all

bread baking techniques in many,and made

many to attempt making bread at home .

Negativity turned positive!Even I frequently

make bread at home ,trying all methods and

varieties.Beetroot wine bread,Whey bread,….,

and today it’s buttermilk bread with white

flour .It turned out good and tasted cheesy .

Made a paneer loaf with the remaining

stuffing I used for stuffed capsicum.That was

yummy too!

Now to the recipe

INGREDIENTS

3-4 cups flour

2 tsp yeast

1 tbsp sugar

1 cup buttermilk

1/2 cup milk

2 tsp salt

3 tbsp melted ghee/butter

3 tbsp flour

1 whole egg + egg yolk

METHOD

Warm the milk ,and add 3 tbsp flour,sugar and

the yeast,

Mix the flour,salt and the rest of the ingredient,

except ghee and knead to a soft dough

( photo:punched down after the first rise)

Add ghee/ butter and knead again .

Do not get confused if the dough is sticky .

Allow to rise for 20-30 minutes . ( as buttermilk

is used it will double quick)

Knead lightly again and transfer into greased

loaf tins .Let it rise in the tin for another 15

minutes.

Bake in a preheated oven 200C for 25-30

minutes.

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BAKED CHEESY CAPSICUM

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This is an excellent recipe with red capsicum/

peppers.Good to be served as starters.

The bright red colour attracts you ,even if you

are not a vegetable lover.

Considering the health benefits, and the rich

nutrients it contains ,I try adding into salads ,

chutneys ,rice ……..Red capsicum when

compared to the green has more benefits

and taste,so do try red capsicum often .( do I

sound like a brand ambassador for red

capsicum?🤣)

To the recipe now

INGREDIENTS

Red capsicum cut into 2 ,and stalks cut off .

150 -200 gm grated paneer ( cottage cheese)

1-2 tsp red chilli paste*

1 finely chopped green chilli

Few parsley/ coriander leaves /spring onions /

leeks / thinly chopped Palak( spinach)

3-4 tbsp panko / coarse breadcrumbs

Enough grated cheese to top the peppers

A little oil and salt mixed to apply inside the

peppers before stuffing

METHOD

•Mix grated paneer with chilli paste,green

chilli,parsley and mix well .

•Add panko and mix lightly

•Stuff the peppers with the paneer filling

•Sprinkle grated cheese on it

•Arrange on a baking tray,and bake in a 200C

oven for 12-15 minutes .

Place the tray in another tray filled with

little water before baking .( water bath).

*The key ingredient to the taste is the chilli

paste, so choose a good one

The paste I made was a lemongrass chilli paste

A tic -tac -toe recipe but turned out super.

So now to share

INGREDIENTS

2 stalks lemon grass

10-12 red chillies soaked

3 green chillies

3 lime leaves

A small piece ginger

10 cloves garlic

2 -3 tbsp jaggery / country sugar

1 piece raw turmeric

Salt

2 tsp oil

METHOD

Grind all together except oil ,and heat for 5

minutes ,and use .Refrigerate and use when

needed.

I used in baking too ( post to be shared)

TRIPLE DELIGHT(EGGLESS)

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A lovely pudding,a satisfying treat after a meal!

Eggless,with simple ingredients.Thickened with

Cornstarch in three flavours and a sprinkle of

praline is divine !

Each layer will set quickly, and you have to

pour each layer after it sets . ( within minutes).

The time you make a layer is enough for the

prepared layer to set.

INGREDIENTS

FOR THE CHOCOLATE LAYER

2 cups milk (200 ml )

2 heaped spoons for cornstarch mixed in a little milk

3 tbsp sugar

3 tbsp cocoa powder or 100-200 dark chocolate

pieces

1/2 tsp vanilla essence

a pinch of salt

METHOD

•Heat the milk with the sugar

•Pour a little hot water on the cocoa powder

and mix to a smooth paste.

• If you are using chocolate also you can add a

little hot water / hot milk to melt

•When it reaches boiling point ,add cornflour

and the rest of the ingredients,and cook to a

thick custard consistency .

•Remove from fire and pour into individual

ramekins and allow to set ,while you prepare

the next layer.

VANILLA LAYER

INGREDIENTS

2 cups milk (200 ml )

2 heaped spoons for cornstarch mixed in a little milk

3 -4 tbsp sugar

1/2 tsp vanilla essence

METHOD

Follow the same method,and pour the next

layer.

CARAMEL LAYER

INGREDIENTS

2 cups milk

2 heaped tbsp cornstarch mixed in a little milk

or water

1/4 cup brown sugar

2 tbsp water

A pinch of salt

METHOD

•Boil the sugar with 2 tbsp water till it melts.

•Add milk and heat.

• Add cornstarch and cook to thick custard

stage

•Remove from fire and add to the final layer .

Allow to set for minimum two hours and serve

with praline / chocolate shavings .

Praline is my best choice .

If you have salted caramel toppings you can add a tbsp for enhanced taste .

FOR THE CASHEW PRALINE

1 tbsp butter

3-4 tbsp sugar ( not brown)

A handful of cashewnuts

Heat the butter and sugar together.

When it starts to bubble add the cashews and

mix in quick for a minute .

Transfer to a board and allow to cool . Crush to

your choice and sprinkle on dessert when you

serve!

SHREDDED LAMB BRUSCHETTA

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Whenever I cook any meat I reserve some in

the fridge for dishes like this .This time I found

quantity of meat was less compared to the

bread I wanted to make ( lockdown blues).

So checked the fridge for combinations and

picked up the pre-soaked channa / chick peas.

That was a satisfying combination and tasty too

A quick breakfast,dinner ,or a snack at tea .

Kids will love crunchy dishes like this ,so do try

this recipe and post in your comments!

Moving to the quick recipe now

INGREDIENTS

Bread slices

200 gm meat

1/2 cup chick peas ( soaked)

Few pieces of cut leeks / spring onions

1-2 tbsp chilli paste

1/4 tsp pepper powder

Salt to taste

Butter

METHOD

•Cook the meat till it changes colour.

•Take the meat out and mince it with the chick

peas in a mixer. ( coarse mixture)

•Mix in the rest of the ingredients

•Spread butter on the slices of bread on one only.

•Spread the minced mixture on the bread slices

and bake in a preheated oven (200C) for 10

minutes.

•Remove from oven .Drizzle tomato sauce and

serve.

Variations:

You can add grated cheese before baking too.

Adding Palak is another variation.

CAPSICUM CHAPPATHI

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I really loved the vibrant colour and the taste!

I wanted to innovate something new,and was

peeking into the fridge for ideas.

You know when you run out of ideas,you seem

fused and confused.I think all you homemakers

out there would have had the same experience.

The query in my thought was put before my

kids..( As meat lockdown) ,and the answer was

‘ chappathi’.Thought to make stuffed chappathi,

but in the spur of the moment I decided to

grind the capsicum and make the dough .After

making the dough , I wanted some contrast and

snipped a few leeks in .

The taste was excellent and I think only a

raita ,or a cheese dip will be amazing to serve

with .

So let’s get into the recipe

INGREDIENTS

3-4 cups wheat flour

2-3 red capsicums ground to a paste

2 -3 tbsp oil

Salt to taste

METHOD

I always add flour to the water , not water to

the flour ( take care not to add more water ).

This method gives soft chappathis instantly.

Add salt,ground paste,oil to the water ,and mix

in the flour gradually and make a soft dough.

Add leeks/spring onions if you prefer .

Divide into portions and roll out chappathis.

Heat a griddle and cook on both sides.

Smear ghee/butter if you prefer.

BITTERGOURD DELIGHT

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Bitter gourd can never be a delight for all ,but if

cooked with care,it can be transformed into a

delicious dish. I have posted recipes of bitter

gourd salad with tips to minimise the bitterness

Check out https://calinskitchen.com/2014/10/10/bitter-gourd-salad/

Considering the health benefits , it is best to

have this vegetable in your home menu !

To today’s recipe

INGREDIENTS

3-4 bittergourd cut fine and seeds removed

2 onion chopped

1 green chilli chopped

4-5 cloves garlic

Grind to a coarse paste

4-5 seedless dates

1 tbsp vinegar

5-7 dry red chillies

1/2 tsp cummin seeds

2 tbsp tomato sauce / ketchup

2 tbsp jaggery

1/4 tsp turmeric

2 tbsp oil

Salt to taste

METHOD

•After the washing and bitterness removal process ( check link above )

•Heat oil ,add onions and garlic and sauté till it turns colour.

•Add the gourd with turmeric and salt,and cook till soft.

•Add the ground paste ,jaggery and tomato ketchup and cook till well combined

STEAMED BOTTLE GOURD DHOKLA KORMA

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It’s like the vegan meat korma,a little extra

effort and you will not regret your time in the

making .Can be served with rotis or any rice .

You could fry these dumplings and add to the

curry.

The curry/ korma may be made to your choice

too.

Let’s get into the recipe now

INGREDIENTS

250 gm bottle gourd peeled and grated

1/4 cup besan flour ( chick pea flour)

1/2 cup wheat flour ( this amount may vary

when you mix )

1 tsp.amchur powder (dry mango powder)/

lime juice

1/2 tsp cummin seed powder

1/2 tsp ginger paste

2 finely chopped green chillies

Salt to taste

METHOD

Squeeze out excess water ,and mix in with the

rest of the ingredients . Divide into portions

and make into medium sized rolls.

Steam for 10 minutes . Remove and allow to

cool . Cut into bite sized pieces .

KORMA

INGREDIENTS

1 onion chopped

2 green chilies

2 tomatoes

1/2 tsp methi

6-7 cloves garlic

1 tsp chilli powder

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1/4 coconut +few cashews ground to a paste.

1-2 tbsp ghee / oil

Coriander leaves

METHOD

•Grind the bold listed ingredients coarse.

•Heat ghee and sauté onion till translucent.

•Add garam masala,turmeric,salt.

•Add the ground tomato paste,and cook on a

slow fire till oil separates ( 10 minutes)

•Add water required with cashew- coconut

paste.

•Let it come to boil ,simmer for few minutes .

•Remove from fire,and sprinkle coriander

leaves.

CURRIED NOODLES(with leftover curry)

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This is made with left over mutton curry ,and

the taste was amazing .You have to pick the

remaining pieces of meat ,fry in butter and add

in the making of noodles with a little curry

( like kothu).

The same process may be followed in the

making of ‘ kothu parota’+or string hopper

kothu.

To the recipe now

INGREDIENTS

400 -500 gm noodles

1-2 carrots

Few beans cut

A small piece of cabbage

Few spring onions/ leeks

1 cup leftover curry

Leftover meat fried in a little butter separately.

2-3tbsp butter

Salt to taste

1/2 tsp chilli powder/ pepper powder

( optional )

3-4 eggs scrambled separately

METHOD

Cook the noodles ( directions in the packet you

are using ) , drain and set aside .

Heat butter in a wok,and add the vegetables

with salt.

Toss for 5 minutes ,add the fried meat and the

curry .Once it reaches a boil ,add in the cooked

noodles and mix well.

Add scrambled eggs and serve hot .

( I made this with the mutton curry in my previous post😋)

MUTTON CURRY

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This curry is made with the ‘Mussalam Raan‘

recipe . 3 types of grinding,but worth the effort.

For tenderising raw papaya is used, and the

meat was very soft and melt in mouth.

So do try this awesome recipe for rices,or any

type of rotis,and do share your experiences.

If possible try making the raan too!

INGREDIENTS

1 kg mutton

1 cup curd

3 tbsp.ghee

1/2 lime

Salt

Pastes to be ground

1 tbsp coriander seeds,10-12 red dry chillies,

1 tbsp poppy seeds (white khus khus),2 cloves,3

cardamons,1 tsp black pepper seeds,curry

leaves,1 inch piece cinnamon,saffron (optional)

Lightly roast for 2 minutes and grind to a paste.

1/4 coconut cut into pieces,handful of

almonds,2-3 tbsp raisins

10 cloves garlic,1 inch piece ginger,a small

piece of raw papaya

METHOD

Grind all the three pastes separately and set

aside.

Mix curd and salt into the ginger-garlic paste

and mix in with the meat.

Heat ghee in a pressure cooker.

Add onions and sauté till brown .

Add the other pastes with the marinated meat .

Add a little water and allow to cook in its juices

for 3-5 whistles.Allow steam to release on its

own .Sprinkle methi leaves if you like and

serve.

NOTE

If you are trying the raan recipe ,apply all the

masalas and cook on a slow fire covered with

coals on top . If needed use more ghee.

Raan -Whole leg of mutton , made slits,masalas

applied and slow cooked till tender and brown.

CARAMEL CHOCOLATE BROWNIES

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Innovated a different method of mixing

brownies, and it turned out to be delicious and

soft.

As it’s my happiness to share recipes and tips

I want to share this recipe with you folks!

INGREDIENTS

100 gm butter

100 gm sugar

2 tbsp water

150 gm dark chocolate ( sweetened)

2 egg yolks

2 egg whites

1/2 tsp vanilla essence

75 gm flour

1/2 tsp baking powder

a pinch of salt

METHOD

Caramelise the sugar with water till it bubbles

and changes colour.Remove from fire and mix

well ( to avoid crystallisation).

Whilst it’s hot add the chocolate and butter to

the sugar mixture, and mix .

Next mix in the yolks ,essence and beat well for

5 minutes.

Whip the egg whites with salt ,in another bowl

till stiff.

Fold in the flour and egg whites alternatively,

and mix till it’s well combined.

Pour into a greased tin,and bake in a preheated

oven (180C)for 25 minutes.

PALAK CURD VADA

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‘Vada in curd ‘known to be ‘Thayir Vada’ in

South Indian cuisine, is like comfort food

during hot summer days.

As urad dal is protein rich and curd is a

probiotic ,calcium rich healthy food ,having

this combination for breakfast contributes to

healthy living.

This combination of food is also considered to

be an alkalising agent.

I make this dish for breakfast at least once a

week,and today I thought to make it ‘green‘ by

adding spinach leaves .The addition of spinach

made the vadas super soft and tasty .

Let me share this recipe with you !

INGREDIENTS

200 gm urad dal

A small piece ginger

2-3 green chillies

1/2 tsp cummin seed powder

A pinch of asafoetida

A handful or more spinach leaves

1 tsp all purpose flour

A pinch of baking soda

Salt to taste.

Oil for frying

For the curd mix

Enough curd to immerse the vadas

A little sugar

Salt to taste

Beat curd lightly with sugar and salt.

METHOD

Soak the urad dal for minimum 30 minutes -1

hour.

Grind the urad dal first to a coarse paste, and

then add all the ingredients and grind to a fine

paste.

Heat oil and fry the vadas on medium flame ,

till golden brown.

Dip the fried vadas in water ,squeeze out the

water lightly ,and add to prepared curd.

Garnish with a sprinkle of paprika,or Kashmiri

chilli powder,and coriander leaves.

CHEESY FISH FINGERS

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Fish fingers are made with fish cut into strips,

dipped in sauces like ,white sauce,cheese sauce,

mayonnaise…rolled in breadcrumbs/ Panko

and fried.These are good to be served as

starters.Kids will love it mostly.!

Link to another exotic starter with fish https://calinskitchen.com/2016/01/17/bechamel-halibut-fish-nuggets/

So do try this and post in your comments and

suggestions!

INGREDIENTS

500 gm fish fillet cut into strips

1 cup cheese sauce , white sauce…..

Enough breadcrumbs to coat

Oil for frying

For the marinade

1 tsp chilli powder

Salt

1 tbsp green chilli ,garlic and ginger paste

METHOD

Marinade the fish for minimum 20 minutes.

Dip in cheese sauce, coat with breadcrumbs

and shallow fry to a golden colour!

Serve with any sauce of your choice !

MANGO-YOGHURT PUDDING

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This is a no cream,eggless dessert .Few minutes

to an awesome dessert !

I have used gelatine in this dessert,you can use

agar -agar.

This too is my innovation, in the method of

adding sugar ..so let’s get into the recipe

INGREDIENTS

1 cup fresh mango purée

2 cups milk

3 tsp gelatine soaked in water

200 ml yoghurt /curd

3 -4 tbsp sugar

A pinch of salt

1/2 tsp vanilla essence

METHOD

Caramelise the sugar with 1-2 tbsp water till

golden brown .

Add mango purée with salt and heat till crystals

of sugar are melted ( 5 minutes) and set aside.

Simultaneously heat milk . When it has reached

the boiling point ,add gelatine and reduce the

flame .

Once the gelatine has melted , remove from

fire.

Now add the curd to the mango puree, and mix

well.

Next add the gelatine milk to the mango mix.

Add to individual glasses and allow to set in the

refrigerator for minimum 2 hours.

Can be served with chocolate shavings or plain

without any adornment.

2 HEALTHY CHUTNEYS FOR IDDLI/DOSA

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Today’s key ingredient is the ridgegourd ( peerkangai ,torai).

A few pointers to health benefits

1. Anti-inflammatory properties

2.Allergic prevention properties

3.Anti-fungal properties

4. Good for ulcers ,and indigestion

5. Good for liver….,,,,

It’s very good,if you can add to salads,and

consume it raw .It’s a good remedy for people

with heartburn.

Even the peels are used for chutneys , and

cosmetic packs .Only tender ridgegourd is good

for cooking,as the maturity process makes it

fibrous ,which is dried and used as loofahs.

So now i shall get into the recipe

1.COCONUT-RIDGEGOURD CHUTNEY

This chutney can be tempered if you like.

INGREDIENTS

1 ridgegourd peeled,and cut

1/2 of a coconut

2-3 tbsp roasted gram dal

a small piece of ginger ( optional)

Salt to taste

METHOD

Grind all ingredients fine ,and serve!

2. RED CAPSICUM-RIDGEGOURD CHUTNEY

INGREDIENTS

2 capsicums

1 small ridgegourd peeled and cut

2 kokum peels ( optional)

Salt to taste

Few cashewnuts / roasted gram dal

METHOD

Grind to a fine paste . Temper if you like ,and

serve!

BEETROOT ‘N’ CHERRY JAM

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This combination is my innovation!

My children are no great lovers of jam,but for

the first time, I saw them licking jam.Healthy

and nutritious .I didn’t strain the pulp,but

instead ground it fine .Good for filling cakes ,

tarts ,donuts ,and biscuits.

To the recipe

INGREDIENTS

2-3 beetroot peeled and chopped roughly

1/2 cup cherries ( you can use the glazed too)

A pinch of salt

1 tsp lime juice

1 cup or more sugar ( to your taste)

METHOD

Steam or pressure cook the beetroot and

cherries with salt till beetroot is tender.

I placed it on the upper container of my rice cooker

Grind both beetroot and cherries to a paste.

Add the rest of the ingredients and cook till you

get the jam consistency ,stirring at intervals.

Cool and store.

SEMOLINA EGG BUNS

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Made semolina buns for breakfast today.I made

a few doughnuts from the same dough,injected

with my innovated beetroot-cherry jam and

both turned out to be successful.

A point to be noted : I made the dough with

whey water.

Breakfast was loved !

The buns with semolina ,was positively good!

It was soft,and the taste was no lesser to the

flour buns.I used fine semolina( chiroti rawa).

If you have the normal semolina ,just powder it

lightly and then make the dough .

To the recipe …

INGREDIENTS

4-5 cups fine semolina ( rawa)

2 tsp instant yeast

2 tbsp honey /sugar

Whey water / water

2 tbsp milk powder

2 tsp salt

Oil / butter

A pinch of baking soda ( optional)

METHOD

Add semolina ,milk powder,baking soda yeast

and mix without adding any liquid first.

Next add honey and enough whey water with

salt to hold to a dough.Add 2-3 tbsp oil or butter

and knead for few minutes ,and allow to rise.(25-30 minutes)

Only two times proving or rising is required.

After the first rise , knead again and wait for

the second rise ( 20-30 minutes ).

Next divide into portions ,roll and make buns

with filling .

Link to the filling:https://calinskitchen.com/2017/03/02/seeni-sambol-loaves/

After making shapes allow it to rise for another

10 minutes only .Brush tops with egg yolk/ milk

and bake in a preheated oven 200C for 20

minutes!

Brush with butter if you like !

For the doughnuts

Dough

Oil for frying

Powdered sugar

Jam

Divide tiny ball shaped and set aside . Cover

and set aside for 5-10 minutes .

Drops these balls in oil on medium flame ,and

fry till golden brown.

Use a nozzle with jam in a piping bag ,and

inject jam into the fried doughnuts.

Sprinkle a little powdered sugar .