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  • CLICK HERE for list of Diwali Recipes

    Diwali or Deepawali is an important festival celebrated all over the India and by Hindus all over the world..As per Hindu Calender Diwali is celebrated on fifth day of karthikai month, that is exactly after twenty days of Dassehra.. ...

  • Eggless Black forest cake

    This month is a special month for Blogging Marathon, Yeah it is a month long marathon and sure you all enjoy this virtual treat. Valli who is a brain child behind this, had made this event more interesting by dividing this long marathon into 4 themes - Occasional, Traditional, Seasonal and miscellaneous..

  • Hyderabadi Shrimp Biryani

    This is another exotic briyani for sea food lovers which will not cheat your taste buds. Shrimp cooked in briyani gravy induce nice flavor to rice and makes the rice best among the seafood recipe..This is my MOM s recipe where she is cooking it for more than 2 decades and always a hit recipe between our relatives and friends. Try this and for sure it will become your default Sunday menu.

  • Ennai kathirikai Kuzhambu/ Eggplant gravy

    Ennai kathirikai gravy is a lovely combo of eggplant and small onions. Sweetness of onion along with the eggplant gives a unique taste which we cannot refuse to ask more..This gravy totally make us zero with steamed rice and paruppu thogayal. Usually this gravy is prepared in two ways. One with coconut masala paste and other with out coconut. I am here going to share both the method and treating all your eyes with this yummy gravy without coconut. Lets go in to the recipe.

  • Misal Pav

    Misal Pav is a popular street food in Mumbai and nutritious breakfast recipes too. Misal means savory mixture and this gravy is mainly prepared with matki (moth beans) but we can alter with different legume like white or green peas or mix of all...

  • Creamy Cauliflower Potato Peas Soup / Aloo Gobi Mutter Soup

    I tried this soup in my American friends house and it was super delicious and filling..All kids loved it. I have changed the recipe according to our Desi taste.Try this and sure your kids too love it..

Monday, March 02, 2015

Mutton Dum Briyani / Bhai Biriyani / Dakhni Mutton Briyani

Posted by Saraswathi Tharagaram On 8:35 AM


    Briyani is always a feast food among us and that too non vegetarian briyani are always a crowd pleaser in any parties. The Briyani which I shared below is my family recipe, which was followed for more than 3 decades. I still remember my childhood days where Muslim bhai cooked there briyani on earthen stove on Triplicane / Icehouse road. Even if you go there you can smell aromatic briyani shops every sides of the road.  This briyani is also known as dakhni Briyani. Try this recipe and you will sure feel being in Muslim wedding. 

Preparation time:  30 minutes
Cooking time: 1 1/2 hours ~ 2 hours
Yield: 8 ~ 9 persons

Ingredients:
For Seasoning:
235 ml/ 1 cup cooking oil
1/2 cup /
5 cloves
6 ~ 8 pods cardamom
2 ~ 4 cinnamon stick
1 tbsp funnel seeds
1 tbsp cumin
1/ 2 tsp Nutmeg
1/4 tsp mace
2 bay leaves

Other Ingredients:
500 grams / 4 ~ 5 big onion, sliced thinly
1 kg / 2 pound mutton, cut into big chunk pieces
3 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 1/2 tbsp red chili powder or to taste
1 tbsp coriander powder or as needed
1 tsp garam masala
200 grams/ 1 cup of fresh yogurt
6 ~ 7 green chilies, slit into two
400 grams / 3 ~ 4 big tomatoes, cut into chunks
2 medium size bunch of cilantro yield 1 1/2 cup ( cup which you use to measure rice)
1 1/2 cup of mint leaves( use cup which you used to measure rice)
1 kg basmati rice or seeraga sambha rice
6 ~ 7 Saffron strings soaked in warm milk
13 ~ 15 cups of water or water as needed
Salt to taste
1/2 cup melted ghee or more depends on your preference
2 tsp orange food coloring, mixed with water( if you don't have saffron, use yellow food color)
2 tbsp lemon juice

Mutton Dum Briyani / Muslim Style Mutton Briyani / Bhai Briyani

Method:
Preparation
1.  Clean and wash mutton, cut it in to big chunks and keep it aside.
2. Wash and peel onions. Clean and wash cilantro, and mint. Cut onions, tomatoes, green chilies as needed or as mention in ingredients list.
3.  Wash basmati rice for 3 ~ 4 times and soak with enough water for 30 minutes.

Cooking:
4.  In a heavy bottom pan or pressure pan, ( if you are going to cook in open fire / mun adduppu no need for pressure pan) add oil. When oil gets hot add seasoning ingredients one by one by allowing it to splutter.
5. Throw in sliced onions, Cover and continue to cook for 10 ~ 15 minutes in medium heat till it turns transparent brownish colour.  Saute in between.
6. Add in mutton pieces and saute for few minutes say for 10 ~ 15 minutes.  Then add ginger garlic paste. Mix and continue to cook till raw smell disappear and make sure mixture don't stick to the pan bottom.
7. When mutton pieces become pale, add turmeric powder, red chili powder, coriander powder, garam masala powder and salt. Mix and cook the mixture for 7 ~ 10 minutes in medium heat. 
8. When oil starts to separates, add curd and mix again, Now the mixture will comes to semi gravy consistency. lower the heat and continue to cook for few minutes.
9. Throw in cubed tomatoes and green chilies. Mix and cover the pan, Continue to cook in medium low heat until mutton pieces are soft and cooked completely. This may take 30 ~ 45 minutes in open fire in open pot. But pressure cooker make it simple, Cover the pressure pan with lid and place a weight and cook it for 4 ~ 5 whistle till mutton pieces become soft or till needed depends on the mutton age. ( younger mutton will cook sooner than aged one). Turn off the heat and allow the pressure to drop.

Mutton Dum Briyani / Muslim Style Mutton Briyani / Bhai Briyani

10. After pressure drop, Open the pressure pan and transfer to, another open wide pan ( if you are cooking in open pot, no need to transfer the mixture).  Throw in cilantro and mint leaves and continue to cook in low heat.
11. Meantime, In a another separate  big pan, boil water. Drain water from soaked rice and add to boiling water along with salt ( if needed you can add whole spices like cloves, cardamom, cinnamon which I personally wont prefer due to my family preference) Mix and cook it for halfway say for 80 %. 
12. Drain ( reserve the water used for cooking rice) the half cooked rice and spread evenly inside the pan.  Add melted ghee, and drizzle entire saffron milk or food color. Cover the pan with moist cheese cloth or with foil paper. Then cover the pan with flat plate which fit the pan and closes tightly, Place a big pan full of cooked hot water over the pan for dum ( usually charcoal from earthen  stove is kept over the plate for dum).
13. Continue to cook in low heat for 10 ~ 15 minutes ( for earthen stove / man aduppu, reduce the heat by drizzling water over the charcoal). Turn off the heat or transfer the pan from the heat. 
14. Open the pan and add squeezed lemon juice. Mix the rice and mutton mixture gently. Serve hot with boiled eggs, onion raitha and with Muslim kathirikai. 



Print HERE
Mutton Dum Briyani / Muslim Style Mutton Briyani / Bhai Briyani 

Preparation time:  30 minutes  

Cooking time: 1 1/2 hours ~ 2 hours

Yield: 8 ~ 9 persons
Source: sarasyummybites

Ingredients:
For Seasoning:
235 ml/ 1 cup cooking oil
1/2 cup /
5 cloves
6 ~ 8 pods cardamom
2 ~ 4 cinnamon stick
1 tbsp funnel seeds
1 tbsp cumin
1/ 2 tsp Nutmeg
1/4 tsp mace
2 bay leaves

Other Ingredients:
500 grams / 4 ~ 5 big onion, sliced thinly
1 kg / 2 pound mutton, cut into big chunk pieces
3 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 1/2 tbsp red chili powder or to taste
1 tbsp coriander powder or as needed
1 tsp garam masala
200 grams/ 1 cup of fresh yogurt
6 ~ 7 green chilies, slit into two
400 grams / 3 ~ 4 big tomatoes, cut into chunks
2 medium size bunch of cilantro yield 1 1/2 cup ( cup which you use to measure rice)
1 1/2 cup of mint leaves( use cup which you used to measure rice)
1 kg basmati rice or seeraga sambha rice
6 ~ 7 Saffron strings soaked in warm milk
13 ~ 15 cups of water or water as needed
Salt to taste
1/2 cup melted ghee or more depends on your preference
2 tsp orange food coloring, mixed with water( if you don't have saffron, use yellow food color)
2 tbsp lemon juice

Method:
Preparation
1.  Clean and wash mutton, cut it in to big chunks and keep it aside.
2. Wash and peel onions. Clean and wash cilantro, and mint. Cut onions, tomatoes, green chilies as needed or as mention in ingredients list.
3.  Wash basmati rice for 3 ~ 4 times and soak with enough water for 30 minutes.

Cooking:
4.  In a heavy bottom pan or pressure pan, ( if you are going to cook in open fire / mun adduppu no need for pressure pan) add oil. When oil gets hot add seasoning ingredients one by one by allowing it to splutter.
5. Throw in sliced onions, Cover and continue to cook for 10 ~ 15 minutes in medium heat till it turns transparent brownish colour.  Saute in between.
6. Add in mutton pieces and saute for few minutes say for 10 ~ 15 minutes.  Then add ginger garlic paste. Mix and continue to cook till raw smell disappear and make sure mixture don't stick to the pan bottom.
7. When mutton pieces become pale, add turmeric powder, red chili powder, coriander powder, garam masala powder and salt. Mix and cook the mixture for 7 ~ 10 minutes in medium heat.
8. When oil starts to separates, add curd and mix again, Now the mixture will comes to semi gravy consistency. lower the heat and continue to cook for few minutes.
9. Throw in cubed tomatoes and green chilies. Mix and cover the pan, Continue to cook in medium low heat until mutton pieces are soft and cooked completely. This may take 30 ~ 45 minutes in open fire in open pot. But pressure cooker make it simple, Cover the pressure pan with lid and place a weight and cook it for 4 ~ 5 whistle till mutton pieces become soft or till needed depends on the mutton age. ( younger mutton will cook sooner than aged one). Turn off the heat and allow the pressure to drop.
10. After pressure drop, Open the pressure pan and transfer to, another open wide pan ( if you are cooking in open pot, no need to transfer the mixture).  Throw in cilantro and mint leaves and continue to cook in low heat.
11. Meantime, In a another separate  big pan, boil water. Drain water from soaked rice and add to boiling water along with salt ( if needed you can add whole spices like cloves, cardamom, cinnamon which I personally wont prefer due to my family preference) Mix and cook it for halfway say for 80 %.
12. Drain ( reserve the water used for cooking rice) the half cooked rice and spread evenly inside the pan.  Add melted ghee, and drizzle entire saffron milk or food color. Cover the pan with moist cheese cloth or with foil paper. Then cover the pan with flat plate which fit the pan and closes tightly, Place a big pan full of cooked hot water over the pan for dum ( usually charcoal from earthen  stove is kept over the plate for dum).
13. Continue to cook in low heat for 10 ~ 15 minutes ( for earthen stove / man aduppu, reduce the heat by drizzling water over the charcoal). Turn off the heat or transfer the pan from the heat.
14. Open the pan and add squeezed lemon juice. Mix the rice and mutton mixture gently. Serve hot with boiled eggs, onion raitha and with Muslim Briyani kathirikai. 

                              www.sarasyummybites.com
Mutton Dum Briyani / Muslim Style Mutton Briyani / Bhai Briyani

Linking to Savitha and Geetha Aachal's Friendship 5 series ~ Briyani series


Friday, February 20, 2015

Quinoa Puliyodharai / Quinoa Puliyogare

Posted by Saraswathi Tharagaram On 7:40 AM
Quinoa Puliyodharai / Quinoa Puliyogare


                        Now a days, everyone are health conscious and aware of nutritious value what they intake. And commercial markets are also loaded with ancient grains which was almost forgotten over few decades.  When I recently visited farmers market, I saw a grain named Kaniwa, which is similar to our Ragi but very small in size. With help of Google. I came to know it falls under Quinoa family and 1/3 rd smaller size of quinoa. Every time, I visit the market, I can find some new grains..But I always end up in buying quinoa due to my kids preference. When Veena Shankar owner of  Great Secret of Life gave me two secret ingredients - Quinoa and any dhal,  I first though to share other recipe using this combo. And due to some request from my readers and friends, I am sharing this recipe first.. Try this and enjoy new taste of puliyodharai.

       Before getting into recipe, short note about Qunioa from Mindbodygreen. Quinoa (pronounced keen-wah) is actually a seed; it's higher in amino acids, enzymes, vitamins, minerals, fiber, antioxidants, and phytonutrients than most other grains and makes a fabulous alternative to wheat-based grains. It's full of high quality protein, potassium, magnesium, iron, vitamin B and fiber.

      Quinoa is an ancient food and is called a superfood for its tremendous health benefits. Quinoa contains almost twice as much fiber as most other grains. And adapting this grain to Desi taste is much easier with out missing authentic dishes taste.  Thank you Veena for suggesting this wonderful healthy grain..

Preparation time: 10 minutes
Cooking time: 30 ~ 40 minutes
Serves: 4

Ingredients:
1 cup Quinoa
2 cups of water
Salt to taste
1/3 cup thick tamarind juice, extracted from marble size tamarind

For Seasoning:
3 tbsp sesame oil or as needed
1 tsp mix of mustard seeds and broken urad dal
2 tbsp channa dal or as needed
2 tbsp peanuts or as needed
1/2 tsp hing
1 green chili. slit into half
2 red chili broken into pieces or to taste
1 string curry leaves about 10 leaves
1/2 tsp turmeric powder

Preparation:
1. Wash and soak quinoa for 10 minutes.


Cooking:
Using open pot:
2. In a medium size sauce pan, add 2 cups of water and bring it to boil in medium heat. When water is boiling, drain the quinao through strainer and add it to boiling water. Add 1/4 tsp of salt. Mix and continue to cook till all water evaporates and grain is softer when pressed between your fingers. Stir in between during cooking process. Cool completely before seasoning.

Quinoa Puliyodharai / Quinoa Puliyogare

Using Rice cooker:
2. To make the cooking process easier, add soaked and drained quinoa with 2 cups of water and salt in rice cooker pan and turn ON the rice cooker and continue to cook as we do for cooking rice (or) the cooking light changes from cooking mode to warm mode. Open the pan and fluff it up with fork and allow it to cool to room temperature.

Seasoning: 
3.  Heat oil in a pan, add mustard seeds, urad dal and allow it to splutter, Then add channa dal, peanuts and saute for few seconds till channa dal and peanuts changes it color.  Throw in hing, green chili, broken red chili, curry leaves and saute for few seconds followed by turmeric powder and tamarind juice. Add salt to taste.

Quinoa Puliyodharai / Quinoa Puliyogare
4. When the mixture thicken and oil separates from the mixture, Turn off the heat. Let it cool little bit.

Quinoa Puliyodharai / Quinoa Puliyogare

5. When the mixture is still warm, Mix in cooked quinoa till everything cooperates together. Rest the quinoa puliyodharai for minimum 60 minutes before serving. Serve with any spicy side dish and papads.

Quinoa Puliyodharai / Quinoa Puliyogare


Print HERE
Quinoa Puliyodharai / Quinoa Puliyogare

Preparation time: 10 minutes
Cooking time: 30 ~ 40 minutes
Serves: 4
Source: Sarasyummybites 

Ingredients:
1 cup Quinoa
2 cups of water
Salt to taste
1/3 cup thick tamarind juice, extracted from marble size tamarind

For Seasoning:
3 tbsp sesame oil or as needed
1 tsp mix of mustard seeds and broken urad dal
2 tbsp channa dal or as needed
2 tbsp peanuts or as needed
1/2 tsp hing
1 green chili. slit into half
2 red chili broken into pieces or to taste
1 string curry leaves about 10 leaves
1/2 tsp turmeric powder

Preparation:
1. Wash and soak quinoa for 10 minutes.

Cooking:
Using open pot:
2. In a medium size sauce pan, add 2 cups of water and bring it to boil in medium heat. When water is boiling, drain the quinao through strainer and add it to boiling water. Add 1/4 tsp of salt. Mix and continue to cook till all water evaporates and grain is softer when pressed between your fingers. Stir in between during cooking process. Cool completely before seasoning.

Using Rice cooker:
2. To make the cooking process easier, add soaked and drained quinoa with 2 cups of water and salt in rice cooker pan and turn ON the rice cooker and continue to cook as we do for cooking rice (or) the cooking light changes from cooking mode to warm mode. Open the pan and fluff it up with fork and allow it to cool to room temperature.

Seasoning: 
3.  Heat oil in a pan, add mustard seeds, urad dal and allow it to splutter, Then add channa dal, peanuts and saute for few seconds till channa dal and peanuts changes it color.  Throw in hing, green chili, broken red chili, curry leaves and saute for few seconds followed by turmeric powder and tamarind juice. Add salt to taste.
4. When the mixture thicken and oil separates from the mixture, Turn off the heat. Let it cool little bit.
5. When the mixture is still warm, Mix in cooked quinoa till everything cooperates together. Rest the quinoa puliyodharai for minimum 60 minutes before serving. Serve with any spicy side dish and papads.

                              www.sarasyummybites.com
Quinoa Puliyodharai / Quinoa Puliyogare

Wednesday, February 18, 2015

Galician Vegetarian Empanada / Empanada Gallega Vegetariana

Posted by Saraswathi Tharagaram On 6:30 AM
 Galician Vegetarian Empanada


             An empanada[empaˈnaða] also called pastel in Brazilian Portuguese and pate in Haitian Creole) is a stuffed bread or pastry baked or fried in many countries in Latin Europe, Latin America, the Southwestern United States, and parts of Southeast Asia. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread.

               Galicia is an autonomous Community located in the northwest of Spain, right on top of Portugal.  The cuisine of Galicia is well known for its variety and quality of its products.  The Galician empanada is a variety of a very popular stuffed bread in Galician cuisine and is part of its identity. It is a culinary preparation offered in the municipalities of Galicia on the occasions of celebration. Nowadays it is baked all around Spain. ( Info Wikipedia & Thermofan).

             The dough is thin and made with wheat or corn flour, not cornstarch (similar or the same used for making bread). It’s usually prepared with the fillings you can imagine: fish, seafood, veggies or meat and a mixture or vegetables called “zaragallada”. It can also be baked with sweet fillings. It’s delicious.

             This delicious recipe was suggested by Marisa of Thermofan for Baking Partners started by Swathi Iyer.  I have tried with circle and rectangle shape with same filling and it turned out great.  Thanks Marisa for this wonderful recipe..

Preparation time: 60 ~ 90 minutes or more depending on how fast you make ( Time includes dough making, preparing veggies for filling and assembling empanada)
Cooking time: 30 minutes 
Proofing time: 45 minutes ( this may vary depends on the temperature you live)
Baking time: 30 minutes or more depends on your oven
Serves:  6 ~ 8 
Adapted from Thermofan

For Dough:
Ingredients:
175 ml / 6oz lukewarm water
1/2 tsp / 2.5 gms sugar
1 tsp / 5 gms instant yeast or 7 g fresh yeast
2 cups/ 250 gms all-purpose (plain) or bread flour (You can substitute a little bit of plain flour with whole wheat)
2 tbsp / 30 ml zaragallada’s oil or olive oil or any cooking oil (oil from the pan where you have cooked the filling)
1 tsp / 5 gms salt or to taste



Preparing Empanada  dough
1. In a bowl dissolve yeast into 100 ml warm water. Add sugar, mix and let it stand for 5 minutes.


2. Meantime sift the flour and salt in a big bowl.  Make a well in the center and pour in the mixture of water and yeast, 2 tbsp of oil (zaragallada’s oil or olive oil) and water, little  by little until the mixture forms a slightly sticky (but not wet) and elastic dough.(*)


3. Turn the dough out onto a lightly floured surface. Knead lightly. Gradually, you can handle the dough faster, until the dough is smooth and elastic. This process takes about 15 minutes. Let it rest halfway through, knead lightly about 7 minutes, let it rest 5 minutes and then knead another 7 minutes. Or use stand mixer for this process.
4.  Form a ball and place on a floured bowl, cover with plastic wrap and let the dough ferment for about 30 to 45 minutes or until doubled in size.


5. To check the correct consistency of the raised dough by gently pressed with your fingertip. When the process is complete, the mark made with the finger gradually disappear. If the dough has not finished fermenting, the mark will disappear immediately.

Preparing Vegetable Filling /(zaragallada): 
(Can be prepared with your choice of vegetables or meat or mix of both with or without boiled eggs)
3 tbsp oil
1 tsp cumin seeds
1 medium size onion, chopped
2 carrots, chopped
9 ~ 10 green beans, chopped
1 tbsp ginger garlic paste ( I used freshly shredded ginger garlic)
1/2 cup meal maker / soya chunks ( you can chop them if you want)
3 medium size potatoes, cooked
Handful of spinach, chopped
1 tbsp mix of red chill powder & coriander powder or curry powder
1/4 tsp turmeric powder
Mint and cilantro as needed
Salt to taste

Method
6.  Wash all the veggies and finely chop them. Cook potatoes in boiling water.  Peel and mash it. Keep it aside.

7. Cook meal maker in 1 cup of boiling water for 5 minutes. Turn of the heat allow it to cool, drain the water and keep it aside.
8. Heat the oil in a frying pan and add cumin seeds, let it splutter, then add onion. Fry over medium heat until the onion is transparent.


9. Add chopped carrots and beans, saute till it become soft, say for 8 ~ 10 minutes over medium heat.
10. Throw in meal maker and mix it. Then add ginger garlic paste. Saute for few seconds and followed by curry powder, turmeric powder and salt.


11. Cook over medium heat till raw smell from masala escape. Then add mashed potatoes and cook for few minutes, Check for salt and spice. Add if needed.


12. Add  chopped spinach, mint leaves, cilantro.  Mix and continue to cook for another 5 minutes. Turn off the heat and cool the mixture to room temperature.

Assembling the empanada:
13. Preheat the oven to  180 ºC / 350°F. Line the tray with parchment paper. 
14. Slightly flour the working surface and transfer the dough from the bowl. Gently press on the dough  and divide dough in half. ( I divided it into 4).

15. On silpat mat ( it make job easier) or on working surface,  Roll out one half of dough really thin and make a circle or any shape and size ( I used kids plate and lunch box) and place it on the baking paper. If the dough shrinks wait 10 minutes to relax and stretch again. The thinness of the dough will depend on your choice.


16. Spoon the cooled filling into the center and spread it out towards the edge, leaving a 2cm/1in border all the way around.


17. Roll out the remaining dough (slightly smaller than the base) and gently transfer it over the filling. Peel off the baking paper or silpat.
18. Using you fingers, pinch edges to seal. You can also do this with a fork or a cutter as I did.


19. Now using your creativity, play with left-over dough to decorate the empanada. You can see what I did with my empanadas. With help of water you can stick the ornaments over the empanada.

( I made small slit in the top before keeping the ornament to allow the steam to escape and helps baking without breaking the top layer.)


20. Brush the empanada with milk using pastry brush.

Baking:
21. Bake for 30 minutes or until golden brown (depending on your oven). Check that the bottom part is perfectly baked; let it cool on a cooling rack and then cut into wedges.



Print HERE
 Galician Vegetarian Empanada /  Empanada Gallega Vegetariana


Preparation time: 60 ~ 90 minutes or more depending on how fast you make ( Time includes dough making, preparing veggies for filling and assembling empanada)
Cooking time: 30 minutes
Proofing time: 45 minutes ( this may vary depends on the temperature you live)
Baking time: 30 minutes or more depends on your oven
Serves:  6 ~ 8
Adapted from Thermofan

For Dough:  

Ingredients:
175 ml / 6oz lukewarm water
1/2 tsp / 2.5 gms sugar
1 tsp / 5 gms instant yeast or 7 g fresh yeast
2 cups/ 250 gms all-purpose (plain) or bread flour (You can substitute a little bit of plain flour with whole wheat)
2 tbsp / 30 ml zaragallada’s oil or olive oil or any cooking oil (oil from the pan where you have cooked the filling)
1 tsp / 5 gms salt or to taste

Preparing Empanada  dough
1. In a bowl dissolve yeast into 100 ml warm water. Add sugar, mix and let it stand for 5 minutes.
2. Meantime sift the flour and salt in a big bowl.  Make a well in the center and pour in the mixture of water and yeast, 2 tbsp of oil (zaragallada’s oil or olive oil) and water, little  by little until the mixture forms a slightly sticky (but not wet) and elastic dough.(*)
3. Turn the dough out onto a lightly floured surface. Knead lightly. Gradually, you can handle the dough faster, until the dough is smooth and elastic. This process takes about 15 minutes. Let it rest halfway through, knead lightly about 7 minutes, let it rest 5 minutes and then knead another 7 minutes. Or use stand mixer for this process.
4.  Form a ball and place on a floured bowl, cover with plastic wrap and let the dough ferment for about 30 to 45 minutes or until doubled in size.
5. To check the correct consistency of the raised dough by gently pressed with your fingertip. When the process is complete, the mark made with the finger gradually disappear. If the dough has not finished fermenting, the mark will disappear immediately.

Preparing Vegetable Filling /(zaragallada): 
(Can be prepared with your choice of vegetables or meat or mix of both with or without boiled eggs)
3 tbsp oil
1 tsp cumin seeds
1 medium size onion, chopped
2 carrots, chopped
9 ~ 10 green beans, chopped
1 tbsp ginger garlic paste ( I used freshly shredded ginger garlic)
1/2 cup meal maker / soya chunks ( you can chop them if you want)
3 medium size potatoes, cooked
Handful of spinach, chopped
1 tbsp mix of red chill powder & coriander powder or curry powder
1/4 tsp turmeric powder
Mint and cilantro as needed
Salt to taste

Method
6.  Wash all the veggies and finely chop them. Cook potatoes in boiling water.  Peel and mash it. Keep it aside.
7. Cook meal maker in 1 cup of boiling water for 5 minutes. Turn of the heat allow it to cool, drain the water and keep it aside.
8. Heat the oil in a frying pan and add cumin seeds, let it splutter, then add onion. Fry over medium heat until the onion is transparent.
9. Add chopped carrots and beans, saute till it become soft, say for 8 ~ 10 minutes over medium heat.
10. Throw in meal maker and mix it. Then add ginger garlic paste. Saute for few seconds and followed by curry powder, turmeric powder and salt.
11. Cook over medium heat till raw smell from masala escape. Then add mashed potatoes and cook for few minutes, Check for salt and spice. Add if needed.
12. Add  chopped spinach, mint leaves, cilantro.  Mix and continue to cook for another 5 minutes. Turn off the heat and cool the mixture to room temperature.

Assembling the empanada:
13. Preheat the oven to  180 ºC / 350°F. Line the tray with parchment paper.
14.  Slightly flour the working surface and transfer the dough from the bowl. Gently press on the dough  and divide dough in half. ( I divided it into 4)
15. On silpat mat ( it make job easier) or on working surface,  Roll out one half of dough really thin and make a circle or any shape and size ( I used kids plate and lunch box) and place it on the baking paper. If the dough shrinks wait 10 minutes to relax and stretch again. The thinness of the dough will depend on your choice.
16. Spoon the cooled filling into the center and spread it out towards the edge, leaving a 2cm/1in border all the way around.
17. Roll out the remaining dough (slightly smaller than the base) and gently transfer it over the filling. Peel off the baking paper or silpat.
18. Using you fingers, pinch edges to seal. You can also do this with a fork or a cutter as I did.
19. Now using your creativity, play with left-over dough to decorate the empanada. You can see what I did with my empanadas. With help of water you can stick the ornaments over the empanada.
( I made small slit in the top before keeping the ornament to allow the steam to escape and helps baking without breaking the top layer.)
20. Brush the empanada with milk using pastry brush.

Baking:
21. Bake for 30 minutes or until golden brown (depending on your oven). Check that the bottom part is perfectly baked; let it cool on a cooling rack and then cut into wedges.

                              www.sarasyummybites.com


Sending this to Baking Partners for this month challenge.



Thursday, February 12, 2015

Chana Dal Payasam /

Preparation time: 10 ~ 15 minutes
Cooking time: 35 ~ 45 minutes
Serves: 4 ~ 5

Ingredients:
1/2 cup chana dal
1 cup jaggery or to taste
2 cups coconut milk taken from 1/2 coconut
1/2 tsp cardamom powder
1/2 tsp ginger powder
2 tbsp coconut pieces
1 tsp broken cashews pieces (optional)
1 tbsp ghee
A pinch of salt

Method:
1. Heat heavy bottom pan with 2 tbsp of ghee.  Fry coconut pieces, cashews (If you need it) to golden brown color. Remove and keep it aside.   
2. In same pan, Add chana dal and fry till it slightly changes it color.  Then add 1 cup of water ( Be careful, water may splutter) and cook it fully. when you pressed the cooked dal with your fingers, it should be soft and loose it shape. You can also pressure cook the dhal for 1 whistle and follow the same step. I personally like to cook my dal in open pot for payasam. Though it is bit time consuming but worth it.

Preparing Coconut milk:

3.  While dal is cooking prepare coconut milk by grinding the grated coconut into semi fine paste with required amount of water.
4. Strain the milk from the coconut paste and keep it aside. This is first stage milk which will be thick.
5. Grind the coconut residue again with 1 cup of warm water and strain it through the strainer to get second stage milk, which will be thin. Keep both the milk aside.

Preparing jaggery syrup:
6.  In a separate sauce pan, melt jaggery ( break jaggery into small pieces or to make it to powder)  with little water and filter the jaggery syrup through strainer to remove impurities from it. ( no need for any string consistency, just melt it to liquid). 

7. Add jaggery syrup to cooked chana dal and bring mixture to boil. Add pinch of salt and pour in second stage coconut milk. Mix and boil it for 7 ~ 10 minutes in medium heat. Add cardamom powder and ginger powder.  You can cook for less or long depends on the consistency you like.  
8. Then add first stage milk to dal mixture and cook it for 1 ~ 2 minutes.  After adding first coconut milk, don't cook it for long.  Turn of the mixture and add fried coconut pieces and cashews.  Serve warm or cold.

Chana Dal Payasam /




Print HERE
Chana Dal Payasam 
Preparation time: 10 ~ 15 minutes  

Cooking time: 35 ~ 45 minutes
Serves: 4 ~ 5
Source: sarasyummybites

Ingredients:
1/2 cup chana dal
1 cup jaggery or to taste
2 cups coconut milk taken from 1/2 coconut
1/2 tsp cardamom powder
1/2 tsp ginger powder
2 tbsp coconut pieces
1 tsp broken cashews pieces (optional)
1 tbsp ghee
A pinch of salt

Method:
1. Heat heavy bottom pan with 2 tbsp of ghee.  Fry coconut pieces, cashews (If you need it) to golden brown color. Remove and keep it aside.
2. In a same pan, Add chana dal and fry till it slightly changes it color.  Then add 1 cup of water ( Be careful, water may splutter) and cook it fully. when you pressed the cooked dal with your fingers, it should be soft and loose it shape. You can also pressure cook the dhal for 1 whistle and follow the same step. I personally like to cook my dal in open pot for payasam. Though it is bit time consuming but worth it.

Preparing Coconut milk:
3.  While dal is cooking prepare coconut milk by grinding the grated coconut into semi fine paste with required amount of water.
4. Strain the milk from the coconut paste and keep it aside. This is first stage milk which will be thick.
5. Grind the coconut residue again with 1 cup of warm water and strain it through the strainer to get second stage milk, which will be thin. Keep both the milk aside.

Preparing jaggery syrup:
6.  In a separate sauce pan, melt jaggery ( break jaggery into small pieces or to make it to powder)  with little water and filter the jaggery syrup through strainer to remove impurities from it. ( no need for any string consistency, just melt it to liquid).

7. Add jaggery syrup to cooked chana dal and bring mixture to boil. Add pinch of salt and pour in second stage coconut milk. Mix and boil it for 7 ~ 10 minutes in medium heat. Add cardamom powder and ginger powder.  You can cook for less or long depends on the consistency you like.
8. Then add first stage milk to dal mixture and cook it for 1 ~ 2 minutes.  After adding first coconut milk, don't cook it for long.  Turn of the mixture and add fried coconut pieces and cashews.  Serve warm or cold.

                              www.sarasyummybites.com

Tuesday, February 03, 2015


Foochow Bagels / Kompia

 
                This month International Food Challenge drives us to Fujian region of China. I must thank  Anu of  entethattukada  for hosting this month challenge with her lovely choices of recipes.. In 4 challenged recipes, I have selected foochow bagels, which was in my to do list for more then a year.
Foochow / Kompia comes under bagel variety and famous street food in SIBU - Malaysia. ( Please check the history for why Sibu involved in Foochow)  This different buns are very crusty outer and not much chewy inside as begal.  Most of  Foochow buns are made plain or topped with sesame seeds. Now a days Sibu people loves to have it has pork sandwich or any other meat filling.
History of Foochow
     Legend has it that a Chinese general named JiGuang, looking to feed his soldiers in Fujian province with something quick to make and easy to carry into battle, commissioned these buns to be made. There is a hole in the middle of these buns so that they can be strung together and worn around the neck. When a soldier gets hungry, he can just pull one off and eat on the run!
In honor of the general, the buns were named “Guang Ping” (or “Kompia” in the Foochow dialect). Many Foochows later came to settle in the Sibu area of Sarawak, bringing along some of their favorite foods like these kompia buns. (Info from  House of Anne).   Don't forget to check her webpage for more interesting pictures and information about this wonderful recipe.  Now let see the recipe..


Preparation time: 20 ~ 30 minutes
Proofing time: 3 ~ 4 hours or overnight in refrigerator 
Baking time:  10 ~ 14 minutes
Yield: 12 ~ 14 minutes
Adapted from here

Ingredients:
 2 1/4 cups of all purpose flour + 1/4 cup more flourfor kneading and rolling
 1 cup of lukewarm water (about 110 degrees Fahrenheit) + 1/4 cup of room temperature water for spraying
 1 tsp. of active dry yeast
 2 tsps. of salt
 1 tbsp. of sugar
 Steam bath (hot water in a roasting pan)

Foochow Bagels / Kompia

Method:
1. Pour lukewarm water into a medium sized mixing bowl. Stir in yeast and let stand for 15 minutes. 2. Add half of the flour to yeast mixture and mix by hand for 1-2 minutes.
3. Add remaining flour, salt and sugar. Continue to mix for 3 minutes. The dough will be little stiff at this point.
4. If you are using stand mixer, Knead dough with dough hook for 7 - 10 minutes or if you are using your hand, Clean your working surface ( kitchen counter top) before placing the dough on it. Knead dough until smooth, about 10 minutes, adding as little flour as needed to prevent dough from sticking to your hands.
5. Shape the kneaded dough into a ball and place it back into the mixing bowl. Cover tightly with plastic wrap and set aside for dough to double in size. It will take 3 to 4 hours at room temperature or overnight in a fridge.

Foochow Bagels / Kompia

6. After 3 hours, take it out of the mixing bowl and cut the dough into 4 quarters.  Flour your working surface and roll one of the quarter dough into a six inch cylinder. Divide and cut into 3 balls.
8. Take one dough ball and flatten with your palm. Poke a hole in the middle of the flatten disc and pull the dough on the edges to make it into a 3 inch diameter disc.
9. Place on a lightly floured baking sheet ( I used pizza Stone) and cover with plastic wrap. Set aside to let it rest for 15 minutes. Repeat the same with rest of dough pieces.

Foochow Bagels / Kompia


Preparing for steam bath and to bake Bagel:
10. Meanwhile, Set your broiler at 550 degrees Fahrenheit. Place a heavy baking pan on the top rack closest to the broiler for 1-2 minutes. Take out the hot pan and spray the hot pan with a little bit of room temperature water. Then, arrange the discs about 1 inch apart on the pan.  ( Since I used pizza stone I didn't follow this step)
11.  Spray discs with a little bit of room temperature water. Place the pan / pizza stone back under the broiler for 1 minute to puff up the bagels. Then, lower the oven temperature to 500 degrees Fahrenheit. Move the pan with the bagels from the top rack of the oven to the middle rack. 
12. Create a steam bath by placing a roasting pan with 1 inch of  boiling water on the lower rack.
13. Continue baking for 12 to 14 minutes until bagels are crisp on the outside and soft on the inside.  During baking do not open the oven for 10 minutes, after that every minutes they tend to burn quickly towards the end.
14. Remove baking pan from oven and and place bagels on a cooling rack. Let cool before serving. Using a serrated knife, Cut a slit in the bagels and stuffed them with your option of filling but traditionally it was served with salami filling. 


Print HERE
Foochow Bagels / Kompia 

Preparation time: 20 ~ 30 minutes
Proofing time: 3 ~ 4 hours or overnight in refrigerator 
Baking time:  10 ~ 14 minutes
Yield: 12 ~ 14 minutes
Adapted from here

Ingredients:
 2 1/4 cups of all purpose flour + 1/4 cup more flourfor kneading and rolling 
 1 cup of lukewarm water (about 110 degrees Fahrenheit) + 1/4 cup of room temperature water for spraying
 1 tsp. of active dry yeast
 2 tsps. of salt
 1 tbsp. of sugar
 Steam bath (hot water in a roasting pan)

Method:

1. Pour lukewarm water into a medium sized mixing bowl. Stir in yeast and let stand for 15 minutes. 2. Add half of the flour to yeast mixture and mix by hand for 1-2 minutes.
3. Add remaining flour, salt and sugar. Continue to mix for 3 minutes. The dough will be little stiff at this point.
4. If you are using stand mixer, Knead dough with dough hook for 7 - 10 minutes or if you are using your hand, Clean your working surface ( kitchen counter top) before placing the dough on it. Knead dough until smooth, about 10 minutes, adding as little flour as needed to prevent dough from sticking to your hands.
5. Shape the kneaded dough into a ball and place it back into the mixing bowl. Cover tightly with plastic wrap and set aside for dough to double in size. It will take 3 to 4 hours at room temperature or overnight in a fridge.
6. After 3 hours, take it out of the mixing bowl and cut the dough into 4 quarters.  Flour your working surface and roll one of the quarter dough into a six inch cylinder. Divide and cut into 3 balls.
8. Take one dough ball and flatten with your palm. Poke a hole in the middle of the flatten disc and pull the dough on the edges to make it into a 3 inch diameter disc.
9. Place on a lightly floured baking sheet ( I used pizza Stone) and cover with plastic wrap. Set aside to let it rest for 15 minutes. Repeat the same with rest of dough pieces.

Preparing for steam bath and to bake Bagel:
10. Meanwhile, Set your broiler at 550 degrees Fahrenheit. Place a heavy baking pan on the top rack closest to the broiler for 1-2 minutes. Take out the hot pan and spray the hot pan with a little bit of room temperature water. Then, arrange the discs about 1 inch apart on the pan.  ( Since I used pizza stone I didn't follow this step)
11.  Spray discs with a little bit of room temperature water. Place the pan / pizza stone back under the broiler for 1 minute to puff up the bagels. Then, lower the oven temperature to 500 degrees Fahrenheit. Move the pan with the bagels from the top rack of the oven to the middle rack.
12. Create a steam bath by placing a roasting pan with 1 inch of  boiling water on the lower rack.
13. Continue baking for 12 to 14 minutes until bagels are crisp on the outside and soft on the inside.  During baking do not open the oven for 10 minutes, after that every minutes they tend to burn quickly towards the end.
14. Remove baking pan from oven and and place bagels on a cooling rack. Let cool before serving. Using a serrated knife, Cut a slit in the bagels and stuffed them with your option of filling but traditionally it was served with salami filling.

                              www.sarasyummybites.com

Foochow Bagels / Kompia

Wednesday, January 21, 2015

Coconut Fudge Brownies

Posted by Saraswathi Tharagaram On 2:56 PM


         Brownies are my all time favorite and when I go through my collections of cooking books,  I hooked up with this particular recipe which is super simple and easy.  When Anu Kollon from Entethattukada.blogspot  gave me wheat flour and cocoa powder as a secret ingredients from this month Shhh Secret Cooking Challenge,  I thought to make use of this recipe to treat you all.. And tried with whole wheat flour instead of all purpose flour which have given no different in taste and texture.  Try it and share your feedback with us.  Now lets see the recipe.

Preparation time:  10 ~ 15 minutes
Baking time: 30 ~ 40  minutes
Yield:  One 9 " square baking pan
Adapted from THIS BOOK

Ingredients:

2/3 cup / 100 grams of unsweetened cocoa powder
1 cup / 25 grams of salted butter
2 1/2 cups / 500 grams of super fine sugar ( caster sugar)
4 large eggs
2/3 cup / 100 grams all purpose flour/ Maida ( I used whole wheat flour)
2/3 cup / 100 grams shredded desiccated coconut
Icing sugar for dusting( optional)

Method:

1. Preheat the oven to 350 degree F / 180 degree C.  Meantime grease and line one- 9 inch baking pan with parchment paper. Set aside for later use.


2. In a medium sauce a pan, Combine cocoa, butter, and sugar and heat it in a low heat. Stir continuously to avoid sticking and burning of the mixture.  No need to dissolve the sugar, and make sure to melt the butter. Remove from the heat and allow the mixture to cool for 5 minutes.

3. Add the eggs to the mixture and stir until everything mix together. Stir in flour and desiccated coconut.

4. Transfer the mixture to the prepared pan and bake it for 30 ~ 40 minutes, until dry on top and set around the edges.

5. Once done cool the pan in cooling rack. Cut into square and serve.

Note: 
Lining the baking pan is must, which will help in transfer the brownies out from the pan.
If you don't have castor sugar, gently grind the normal sugar in mixer grinder. Cool Completely before cutting the brownies or else it will as shown in pictures.



Print HERE
Coconut Fudge Brownies

Preparation time:  10 ~ 15 minutes  
Baking time: 30 ~ 40  minutes
Yield:  One 9 " square baking pan
Adapted from THIS BOOK

Ingredients:

2/3 cup / 100 grams of unsweetened cocoa powder
1 cup / 25 grams of salted butter
2 1/2 cups / 500 grams of super fine sugar ( caster sugar)
4 large eggs
2/3 cup / 100 grams all purpose flour/ Maida ( I used whole wheat flour)
2/3 cup / 100 grams shredded desiccated coconut
Icing sugar for dusting( optional)

Method:
1. Preheat the oven to 350 degree F / 180 degree C.  Meantime grease and line one- 9 inch baking pan with parchment paper. Set aside for later use.
2. In a medium sauce a pan, Combine cocoa, butter, and sugar and heat it in a low heat. Stir continuously to avoid sticking and burning of the mixture.  No need to dissolve the sugar, and make sure to melt the butter. Remove from the heat and allow the mixture to cool for 5 minutes.
3. Add the eggs to the mixture and stir until everything mix together. Stir in flour and desiccated coconut. 
4. Transfer the mixture to the prepared pan and bake it for 30 ~ 40 minutes, until dry on top and set around the edges.
5. Once done cool the pan in cooling rack. Cut into square and serve.

Note: 
Lining the baking pan is must, which will help in transfer the brownies out from the pan.
If you don't have castor sugar, gently grind the normal sugar in mixer grinder. Cool Completely before cutting the brownies or else it will as shown in pictures.

                              www.sarasyummybites.com

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