FRITTATA ( LEEKS ‘N’ CILANTRO)


Frittata originated from the Italian cuisine , is an egg based dish ,like an omelette or a

crustless quiche.

This is not folded like an omelette , it is fried in a pan , flipped over carefully with a plate

and served like a pizza.

You can serve with sauces if you like . I topped with a tangy chilli sauce.This can be

served with any of your favourite sauces too.

You can make this for breakfast or dinner within minutes.

INGREDIENTS

1 cup wheat flour

1/2 tsp baking powder

1 egg

1/2 of all 3 coloured capsicums chopped (yellow,green,red)

1 cup coriander leaves/ spinach leaves

1 big leeks chopped fine

1 tsp chilli paste

1/2 tsp pepper powder

1/2 cup Parmesan/ cheddar/mozzarella cheese grated

1/2 cup milk

Salt to taste

1 tblsp butter to sauté the capsicum and leeks

Oil for frying

METHOD

Beat the egg with salt, and add to the flour.

Mix in milk and water to make a thick ( pancake batter).

Saute the capsicum and leeks lightly and add to the batter.

Add the remaining ingredients and mix well .

Pour a little oil into a pan , add the batter .

Cover and cook on a low flame till cooked on one side.

Flip to the other side with the help of a plate.Return to pan and cook on the other side .

Serve with sauce .

Variations :Paneer , prawns,chicken, minced meat , mix of your favourite veggies can be made into your choice of frittata.

Tip: Instead of adding grated cheese ,you could make cheese sauce / white sauce for a creamy flavour and add to the batter.

Anyway , try your innovations too,and post in your comments and suggestions!

WHEAT FLOUR SEENI SAMBAL BUNS


Seeni sambol is caramelised onions, spiced up and used as filling or side dish , and a famous dish of Sri Lanka.

I have posted seeni sambol buns before .

This one is with wheat flour, and a little all purpose flour.

Soft and the texture was so good , that I have decide to use only wheat flour henceforth.

Made tiny loaves too and it looked super cute .

I will be giving you the recipe only for the meat dough which I made roughly ,and before I forget let me get into the recipe

INGREDIENTS

3 cups wheat flour

3/4 cup all purpose flour

2 tsp active yeast

2 tsp. brown sugar

1 egg

2 tblsp. olive oil

3/4 tsp salt.

Warm water

METHOD

Take half cup of lukewarm water, add the yeast and sugar , and allow to ferment. Once you see the mixture foamy and proven double , get ready to make the dough.

Add the flours and mix together .Make a well in the centre , and mix in the egg,salt,the yeast mixture , and milk and mix well.Add warm water to make a soft dough ( don’t mind if it’s sticky) .Cover and rest till dough rises to double the size.

Next transfer the dough onto a floured board and knead for another 10 minutes. Let it double second time.

Divide the dough into portions you like .Roll out lightly , place the filling and make into shapes you like.

Pre heat oven to 200 degrees C . Brush the tops of the prepared buns with beaten egg or milk.

Bake for 20- 25 minutes.

KOLI APPAM


Why was it named Koli appam ? I searched google but failed to find the answer.

If anybody knows, do enlighten me.

Well, in my childhood days had the opportunity

to visit Coastal areas of South India .

There I saw the making of this authentic Koli appam. Some use all purpose flour, but the authentic recipe has rice flour only. The mixing and the making attracted me as it was totally different.

The lady mixing it passionately, pouring and swirling in earthenware , was new to me. So anxiously I watched her making.

The way she made it ,so thin like lace , a hundred stacked was only 2 inches high .The combination with chicken curry was awesome .

No fermentation required, it’ s an instant mix,and with the usage of non stick cookware nowadays it’s very easy to make.

So let’s get into the authentic recipe

INGREDIENTS

2 cups fine rice flour lightly roasted

2 cups thick coconut milk ( 1st)

2-3 or more thin coconut milk (2nd & 3 rd extract)

1-2 eggs

1/2 tsp salt

METHOD

Mix the thick coconut milk , salt , egg and make a soft dough and set aside for just 5 minutes.

Then mix in the rest of the milk and make a thin batter .

Tip: After mixing I put the batter in a mixer and ground for 2 minutes , to get fine batter.

Take a non-stick pan , smear with oil, pour a ladle of the batter and swirl to make thin appams .When you see the sides turning crisp,you can easily remove it with your hands

SPINACH/PALAK RAWA DOSAI


Today’s dinner yummy dosa.Iwas planning to make the basic rawa dosa for dinner.

Before starting to make dinner, I have a habit of checking my terrace garden.

The lush spinach leaves, glistening more due to rains attracted me.

So….there you go to the create of this healthy, tasty and beautiful recipe.

I have tried both porous dosai and normal crisp dosa( see photo below)

So do try and let me know your comments.

For the recipe now

INGREDIENTS

2 cups roasted rawa/semolina

1 cup palak leaves/ spinach

3-4 dry chillies

2 pips of garlic

1-2 tsp cummin seeds

2 tblsp rice flour

1 tblsp flour/ wheat flour

1/4 tsp.baking soda

Salt to taste.

METHOD

Blend all ingredients fine except the ingredients in bold .Mix in the flour without any lumps .

The batter should not be thick or thin.

Pour in a griddle add a little oil or butter and cook on both sides .

img_20190923_1917387878149587732894814131.jpg

For porous dosa : Add more water to make a thin batter.Pour all over the griddle to

create the porous look.Add oil and cook till crisp .Serve with coconut chutney

img_20190923_1929189273586631564681746044.jpg

Variations :You could add grated cheese or paneer after it is cooked on one side.

SPINACH /PALAK ROTI


This is a soft and healthy roti made with wheat flour and few vegetables.

Attracts the eye with it’s green color from the ground spinach.

As some spices are added to the dough,you can serve with  raita.

Spinach loaded with,proteins,iron and many other nutrients is a super food to be

included always like salads juices, with dal,palak paneer and many more dishes…….It’s a

long list if I have to name it all .

Well,I shall move to the recipe now.

I will give you rough measurements for 3 cups flour.

You can make according to your requirements.

img_20190912_1858092494078863905583295773.jpgINGREDIENTS ( makes 10)

3 cups wheat flour

2 cups chopped spinach/ palak leaves( ground roughly)

1 grated carrot

1-2 parboiled potatoes (mashed lightly)

1 tsp amchur ( dry mango powder)

5-6 pips of garlic chopped roughly

1 tsp ajwain seeds (omum)

1-2 tsp cummin powder

1tsp chilli powder

Salt to taste

2 tblsp ghee/butter/oil

METHOD

Put all the ingredients into a bowl except the flour .

Add a little water ,as spinach has lot of moisture in it.( You can add later if needed).

I always add flour to the liquid,not liquid to flour.

This method you get soft chappathis without using much muscle power.

Now add the flour gradually to the rest of the ingredients to make a soft dough.

Roll on a lightly floured board and cook on a griddle like for chappathis adding a tsp.of

ghee or oil .

Cook on both sides.

Smear ghee if you like.

RAW TOMATO WHEAT FLOUR PIZZA


Pizza for dinner is the easiest I would say, and

with freshly plucked basil leaves is my

favourite.

This time I decided to make the topping with

raw green tomato,green capsicum,and

basil,and it really turned out great.

Now ,I’m going to share with you the easiest

method of preparing this pizza.

INGREDIENTS

For the tomato + capsicum topping ( for 4-5 medium sized pizza)

6-8 raw tomatoes

1-2 green capsicum

10-12 garlic cloves

1 tblsp olive oil or sesame oil

salt to taste.

1 tblsp.sugar

METHOD

Put all the ingredients in a pressure cooker ( no

need to cut the vegetables) and cook for

two whistles on a slow fire.

Release steam,and  puree to a thick paste.

Cook again  till thick  and set aside

For the dough

250 gm wheat flour

250 gm white flour

2 tsp.dry yeast

1 egg

1 tblsp oil/butter

salt

2 tsp sugar ( brown /white)

enough warm water to make the dough.

METHOD

Activate the yeast  by sprinkling yeast and

sugar  in half cup water and set aside till

foamy.

Put all the ingredients together  and knead to a

firm dough  and allow to rise

(If using mixer do use the dough hook and  run the machine for 15 minutes .Allow to rise in a warm place covered for 20-30 minutes).Divide into portions and allow to rise again for another 10 minutes)

Seasoning 

Mozzarella cheese,basil leaves,grated cottage cheese (optional),chilli flakes (optional)

Preparing to bake

Roll out into circles ,and place in baking trays.

Pour a ladle of the tomato puree and spread on

the unbaked dough.

Sprinkle the cheese and basil leaves and bake

in a hot oven (200-210 C) for 16 minutes .

You can serve with chilli flakes ,if you like.

This is a quick ,and easy dish .I made all this

within an hour.It was crispy ,light,tangy.

Good to serve anytime.Got a thumbs up from

my family,so do try and let me know your

comments.

 

 

 

 

STEAMED BUNS


Steamed buns originated from the Chinese cuisine is one good food for breakfast and take away.

This can be made sweet or savoury.The sweet buns are the traditional red kidney beans stuffing ,and the savoury ones i think it can be your choice of vegan,or non vegan.

I got this from an old chinese recipe book,and wished to share with you.

I will be giving the dough recipe and some suggestions for the filling.Do try and let me

know your comments.

INGREDIENTS

500 gm flour

2 tsp yeast

3 cups  milk (lukewarm)

1/4 cup oil

3 tblsp.sugar

1 tsp baking powder

1/2 tsp salt.

img_20181118_085533715703242272718565218.jpg

METHOD

Mix all the ingredients and knead  to a soft dough.

Proofing  of dough  is required  twice (untill double ).

Make portions and steam for 10 miutes.

For red bean filling (Sweet)

Soak the beans overnight and cook till soft.Drain out the water and mash coarsely

Add sugar or jaggery to taste .Add a blob of butter or coconut which is optional and cook

for few minutes and use as filling .

Savoury filling have many options to choose from,and i will be giving a few.

1.Curried paneer and spinach 

2.Potato and beans or peas curried

3.Butter tossed vegetables like carrot,beans,cabbage,bokchoy…….with a little pepper.

4.Minced meat filling

5.Sea food filling

TIP: You can add ground spinach for green steamed buns…..

Do try your innovations too,and post in your ideas .!

BRIOCHE


img_20181115_0935408635656221732152584252.jpgToday i’m going to share with you the

recipe for Brioche.It has a rich

content of butter and eggs,and no

water is added when making the

dough.

Brioche originated from France can

be made into savoury or sweet and

served for breakfast or tea.

You can make with dry fruit

inclusions,chocolate,or with fruits

soaked in rum/ brandy.Just a sprinkle

of sugar ,with nuts , lemon or orange

rind alone is a super treat.

Well,i made the dough and divided

into savoury and sweet bakes.(The shapes in the photo may not be perfect as rush job ,but the recipe is lovely).

The kneading process is more of a

workout ,but fortunately owners of

kitchen aid will find it easy.The recipe

i’m going to share with you has

toppings of sweet and savoury.As i

have explained above you can add

fruits into the dough after the 2nd

rise.

Adding cheese with garlic or

tomato,basil,spinach….. ,is also a good

suggestive for savoury brioche.

A little creativity can do wonders,so

do try your  favourites too, and send

in your suggestions and

comments.For the recipe now…

INGREDIENTS (makes 8-10)

4 cups flour

5-6 eggs chilled

a pinch of salt

3 tsp dry yeast

4 tblsp.brown sugar /white sugar

275 gm butter (to  be added after kneading the dough)

METHOD

Mix the flour,sugar,salt,yeast .Use the

dough hook and add the eggs and mix

till it is well combined.Then mix in

the cubed butter and mix well till the

dough looks soft and silky.Cover and

allow to rise.(1st rise).Knead again

cover and allow to rise in the fridge

(2nd rise)(I prepared the dough and

allowed to stay overnight in the

fridge for the 2nd rise )Remove

dough from fridge,and knead again.

Divide into shapes you like and allow

to rise on the baking tray (3rd and final rise).

The toppings i made –  1.Brown sugar+pistachios and lemon rind.   
2.Chopped garlic and  cheese               

CHICK PEA PARATHA


If you think aloo paratha is easy ,this is more easier,and nutritious.

Light and tasty,and can be served for breakfast or lunch.

You can use whole chick peas (brown/ white) or the broken lentil ( kadala parippu).

So let’s move on to the recipe now..!

INGREDIENTS

For the filling

1 cup chick peas ( soaked overnight/ or sprouted )

3-4 green chillies

1 tsp cummin seeds

1/4 cup coconut ( optional)

1 tsp amchur powder( optional)

Salt to taste

METHOD

Grind all the ingredients together.Add salt.Divide into equal portions.

Place on the prepared and rolled dough.Seal and lightly roll to make parathas.

Add a little oil in the griddle and cook on medium heat on both sides till done.

Serve with Mint chutney ,date chutney or any dip of your choice.

FOR THE PARATHA DOUGH

3 cups wheat flour

1/4 cup curd or cream

1 egg

1 tsp sugar

water or whey water to bind

salt to taste

METHOD

Bind all to a soft dough.Apply  oil or ghee over dough .

Cover and allow to rest for minimum 15 minutes.

Divide into portions.Roll the dough into a chappathi.

Keep filling in the centre .Seal the edges and make into shapes you like.

You can fold into a square or a round.

Tip: To make flaky parathas you could fold into fours ,twice applying oil on each fold.

 

Variations

1. You could add spinach /coriander leaves while grinding the chick peas.

2. Ground spinach paste can be added to the paratha dough.

3.Leeks or spring onions can be added to the filling after it is ground.

4.Grated cheese can be added to the filling

5.Beaten egg can be added to coat the paratha.

6.Roasted or boiled minced meat can be added to the above filling.

I have given some of my suggestives for variations.

Do send in your suggestions and comments.!

KOTHU PAROTA


Today i’m going to share with you the basic recipe for kothu.

Whether you are going to prepare a vegetarian  or non-vegetarian the method is the

same ,hence i thought to give the basic  recipe with variations.

To prepare an excellent kothu you need ready made parotas  .Check this link if you are

going to make homemade parotas. Those who love only white flour can opt only for

it. WHEAT FLOUR PAROTTA

This recipe is without any commercial sauces.If you have a lovely thick curry  then it will

be much tastier or you can prepare the recipe below.

Adding veggies mostly greens like spring onions or leeks is an added taste .

If you are using packeted parotas ,do fry it lightly before making.

Let’s get into the recipe now!

INGREDIENTS

6-7 parotas

1 tblsp ginger garlic paste

3 green chillies finely chopped

1 tomato chopped

2-3 leeks finely sliced (the green part to be added last so keep it separate)

1 carrot finely chopped

a small piece of cabbage or bok choy (optional)

4-5 beans finely chopped /green peas

200-250 gm any meat boiled or fried ( for non -vegetarians)

1 tblsp curry powder or 1 tsp chillie powder,1 tsp coriander powder 1/2 tsp cummin

powder,1/4 pepper powder

1 tsp garam masala powder

salt to taste

2-3 tblsp butter or oil

1 tblsp lime juice

1-2 beaten eggs

METHOD

First cut the parotas into thin strips .Heat oil or butter in a pan,and add the ginger garlic

paste with the cut vegetables and saute for 2-3 minutes.

Add the meat and the rest of the spices and saute.Add 1/4 cup water or any curry of your

choice.Adding curry is optional for non spicy lovers. You can opt for coconut milk instead

of water .

Next add the cut parotas and mix well.Shove the mix to a side and break in the eggs.

Once the egg starts to scramble mix in the parota and veggies .Add the green part of the

leeks and mix well till well blended .Serve hot with any stir fries.

For the non-vegetarian variations

Chicken curry or boneless chicken fried,baked,steamed or boiled

Mutton or lamb minced or boneless,or mixed with curry or korma

Fish fillets like tuna salmon …

Prawn fried or added fresh

Crab fillets

Vegetarian variations

Mushrooms with the above veggies

Paneer fried or added plain

Baby corn

I have given few suggestions ,do try your favourite combinations too and let me know

your comments and suggestions.

Please note : Stringhopper kothu  could me made the same way omitting parotas.