SarasYummyBites: February 2014

Baking Bread from starch is an art.. To make this art more creative and beautiful, Sawsan of Chefindisguise, had challenged Daring Bakers with two beautiful breads recipes from starch. Thanks Sawsan, I really enjoyed making this bread.
The bread recipe given below is a foolproof one, even with out eggs it worked fine. You can change the filling according to choice and be more creative to form different shapes.

Preparation time: 20 ~ 30 minutes (including kneading and rolling, forming the bread)

Proofing time: 1 ~ 1 1/2 hours ( it took an hour for me)

Resting time: 15 minutes

Baking time: 20 ~ 30 minutes ( depends on the oven setting)

Yield: 8 nos

Adapted From Chefindisguise.com for Daring Bakers

Wet Ingredients:

1/4 cup (60 ml) warm water

3/4 cup (180 ml) warm milk

1 large egg (or) 1/4 (60 ml) cup yogurt

1/4 cup (60 ml) (60 gm) (2 oz) butter, softened

1/4 cup (60 ml) (50 gm) (1-3/4 oz) white sugar

2 teaspoons (10 ml) (8 gm) dry yeast

Dry Ingredients:

3-1/4 cups (780 ml) (450 gm) (16 oz) plain (all-purpose) flour, approximately

1/2 teaspoon (3 gm) salt

1/4 teaspoon (1 gm) cardamom, optional

For topping:

1/4 cup (60 ml) of milk

1 tablespoon (15 gm) (1/2 oz) sugar

Between the layers:

1/2 stick (4 tablespoons) (1/4 cup) (60 ml) (60 gm) (2 oz) butter

4 tablespoons (60 ml) (25 gm) (1 oz) cinnamon

1/2 cup (120 ml) (100 gm) (3-1/2 oz) sugar

For drizzling:

1 can (400 gm) (14 oz) sweetened condensed milk

Method:

Preparation: For Dough:

1. In a bowl whisk the egg or curd with milk, water, sugar, butter and yeast ( wet ingredients). Set aside.

2. In another bowl sift the flour with the salt and the optional cardamom.

3. Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.

Proofing:

4. Place it in a greased bowl and cover it with a wet cloth and leave it in a warm place to double.

(If you are tight on time you can heat your oven to 390°F/200°C then turn it off and place your

dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl).

5. Turn the dough out onto a lightly floured surface.

Layering and Shaping the dough to flower shape rolls:

6. Divide the dough into 4 parts. Roll each part into a circle at least 20 cm (8 inch) in diameter.

7. Brush the first layer with butter then sprinkle with sugar and cinnamon.

8. Place the second layer on the first layer repeat the brushing and sprinkling and then do the same

with the third layer.

11. Top with the fourth layer, this time only brush it with butter.

12. Using a knife make cuts that divide the dough circles into 8 triangles

13. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip as you can see in the picture.

14. Take the tip of each triangle and insert it into the cut you made and pull it from the underside. Arrange the triangles on your baking sheet.

15. Pinch the two angles at the base of the triangle together. It will look as shown in picture.

16. you would like to add the little bread coil in the center simply roll a piece of dough into a

rope then form it into a little coil and place it in the center where the heads of the triangles meet. Brush the dough with milk. (topping ingredients).

17. Allow to rest for 15 minutes during which you would heat your oven to very hot

500°F/240°C/gas mark 9 (rack in the middle). (Go for the hottest your oven will do).

Baking:

18. Bake for 5 minutes on very hot 500°F/240°C/gas mark 9, then lower the temperature to

moderately hot 400°F/200°C/gas mark 6 and bake for 15-20 more minutes (ovens do differ greatly, so the time may differ..what you want is to bake it until the under side is golden brown). If you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden brown on top.

19. Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rick and drizzle with sweetened condensed milk while it is still warm.

Print HERE

Cinnamon sweet bread

Preparation time: 20 ~ 30 minutes (including kneading and rolling, forming the bread)

Proofing time: 1 ~ 1 1/2 hours ( it took an hour for me)

Resting time: 15 minutes

Baking time: 20 ~ 30 minutes ( depends on the oven setting)

Yield: 8 nos

Wet Ingredients:

1/4 cup (60 ml) warm water

3/4 cup (180 ml) warm milk

1 large egg (or) 1/4 (60 ml) cup yogurt

1/4 cup (60 ml) (60 gm) (2 oz) butter, softened

1/4 cup (60 ml) (50 gm) (1-3/4 oz) white sugar

2 teaspoons (10 ml) (8 gm) dry yeast

Dry Ingredients:

3-1/4 cups (780 ml) (450 gm) (16 oz) plain (all-purpose) flour, approximately

1/2 teaspoon (3 gm) salt

1/4 teaspoon (1 gm) cardamom, optional

For topping:

1/4 cup (60 ml) of milk

1 tablespoon (15 gm) (1/2 oz) sugar

Between the layers:

1/2 stick (4 tablespoons) (1/4 cup) (60 ml) (60 gm) (2 oz) butter

4 tablespoons (60 ml) (25 gm) (1 oz) cinnamon

1/2 cup (120 ml) (100 gm) (3-1/2 oz) sugar

For drizzling:

1 can (400 gm) (14 oz) sweetened condensed milk

Method:

Preparation: For Dough:

1. In a bowl whisk the egg or curd with milk, water, sugar, butter and yeast ( wet ingredients). Set aside.

2. In another bowl sift the flour with the salt and the optional cardamom.

3. Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.

Proofing:

4. Place it in a greased bowl and cover it with a wet cloth and leave it in a warm place to double.

(If you are tight on time you can heat your oven to 390°F/200°C then turn it off and place your

dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)

5. Turn the dough out onto a lightly floured surface.

Layering and Shaping the dough to flower shape rolls:

6. Divide the dough into 4 parts. Roll each part into a circle at least 20 cm (8 inch) in diameter.

7. Brush the first layer with butter then sprinkle with sugar and cinnamon.

8. Place the second layer on the first layer repeat the brushing and sprinkling and then do the same

with the third layer.

11. Top with the fourth layer, this time only brush it with butter.

12. Using a knife make cuts that divide the dough circles into 8 triangles

13. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip as you can see in the picture.

14. Take the tip of each triangle and insert it into the cut you made and pull it from the underside. Arrange the triangles on your baking sheet.

15. Pinch the two angles at the base of the triangle together. It will look as shown in picture.

16. you would like to add the little bread coil in the center simply roll a piece of dough into a

rope then form it into a little coil and place it in the center where the heads of the triangles meet. Brush the dough with milk( topping ingredients).

17. Allow to rest for 15 minutes during which you would heat your oven to very hot

500°F/240°C/gas mark 9 (rack in the middle). (Go for the hottest your oven will do).

Baking:

18. Bake for 5 minutes on very hot 500°F/240°C/gas mark 9, then lower the temperature to

moderately hot 400°F/200°C/gas mark 6 and bake for 15-20 more minutes (ovens do differ greatly, so the time may differ..what you want is to bake it until the under side is golden brown). If you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden brown on top.

19. Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rick and drizzle with sweetened condensed milk while it is still warm. www.sarasyummybites.com Adapted From Chefindisguise.com for Daring Bakers

Linking this to Fabulous Friday Feast# 4 being hosted by Me and Priya.

February 28, 2014 6 comments

February 27, 2014 No comments

Muttaikose Pattani Poriyal / Cabbage Peas poriyal

Simple recipes will always makes your meal more comfortable and this recipe is one among them. Cabbage and peas makes wonderful combo to accompany any spicy dishes. Mild and attractive color of this poriyal makes even kids. Try and you will be amazed to see your kids having this dish with out any hesitation.

Preparation time: 10 minutes
Cooking time: 20 ~ 25 minutes
Serve: 3 ~ 4 ( as shown in above picture)
Sources : sarasyummybites

Ingredients:
200 ~ 250 grams finely chopped cabbage
1/4 cup frozen / fresh green peas or as you need
2 ~ 3 tsp shredded coconut (optional - but I like to add)
Salt to taste
Cilantro for garnishing

For Seasoning:
1 tbsp oil
1/2 tsp mustard seeds
1 tbsp urad dhal
1 ~ 2 red chillies, broken in to pieces to taste
1 string curry leaves

Method:

1. Heat oil in a pan / kadai in a medium heat. Add mustard seeds and allow it to splutter. Then add urad dhal, stir and add red chillies followed by curry leaves.

2. Throw in chopped cabbage, Saute for a minute. Then add fresh peas. Stir and continue to cook for another minute.

3. Add salt. Mix and cook for 10 ~ 15 minutes in low medium heat. Stir in between. If needed drizzle some water. ( Dont add more water, it will make the cabbage to soft).

4. Adjust salt to taste. Once veggies are cooked, add shredded / coarsely ground coconut. Mix and cook for a minute. Add minced cilantro and transfer it to serving bowl. Enjoy it with sambar or rasam rice or with plain rice.

Print HERE

Muttaikose Pattani Poriyal / Cabbage Peas Poriyal

Preparation time: 10 minutes

Cooking time: 20 ~ 25 minutes

Serve: 3 ~ 4 ( as shown in above picture)

Ingredients:

200 ~ 250 grams finely chopped cabbage

1/4 cup frozen / fresh green peas or as you need

2 ~ 3 tsp shredded coconut (optional - but I like to add)

Salt to taste

Cilantro for garnishing

For Seasoning:

1 tbsp oil

1/2 tsp mustard seeds

1 tbsp urad dhal

1 ~ 2 red chillies, broken in to pieces to taste

1 string curry leaves

Method:

1. Heat oil in a pan / kadai, in a medium heat. Add mustard seeds and allow it to splutter. Then add urad dhal, stir and add red chillies followed by curry leaves.

2. Throw in chopped cabbage, Saute for a minute. Then add fresh peas. Stir and continue to cook for another minute.

3. Add salt. Mix and cook for 10 ~ 15 minutes in low medium heat. Stir in between. If needed drizzle some water. ( Dont add more water, it will make the cabbage too soft).

4. Adjust salt to taste. Once veggies are cooked, add shredded / coarsely ground coconut. Mix and cook for a minute. Add minced cilantro and transfer it to serving bowl. Enjoy it with sambar or rasam rice or with plain rice. www.sarasyummybites.com

This recipe is off to Tamilar Samaya Tuesday hosted by Nalini Suresh.

February 25, 2014 10 comments

In these modern days, we all heading towards fast foods menus like burger, nuggets, fried chicken etc and most of our traditional recipes were not introduced to our kids. It might get vanish in future, if we don't share this with our kids. One of such recipe is liver masala. You can try this with goat liver or chicken lever with slight variation in the cooking time.

This exotic recipe is very healthy and promotes blood circulation, boost immunization, increase eye sight etc in our body (to know more about the nutritious fact, check here).

Preparation time: 10 minutes

Cooking time: less than 30 minutes

Serves: 3 ~ 4

Sources: Sarasyummybites

Ingredients:

1 lb / 450 grams chicken lever

2 ~ 3 big onions, chopped ( for more thokku / curry increase onion to 3)

1 big tomato, chopped

2 tsp crushed ginger and garlic

1/2 tsp turmeric powder

2 tbsp ~ 3 tbsp curry powder / kuzhambu milagai thool or to taste

Salt to taste

Water as needed

1/2 ~ 3/4 tsp garam masala

2 tsp ~ 3 tsp freshly crushed whole black pepper

Cilantro for garnishing

For Seasoning:

3 ~ 4 tbsp oil

3/4 tsp mustard seeds

1 tsp fennel seeds

2 ~ 3 string curry leaves

Method:

1. Wash chicken liver for 3 times and drain the water gently, cut each pieces into 2. ( this would be trick part but everything have to be done very gently).

2. In a kadai, heat oil in a medium heat and add mustard seeds, allow it to splutter, then add fennel seeds and curry leaves followed by chopped onions.

3. When onion become soft and transparent, add crushed ginger and garlic and fry for a minute.

4. Lower the heat and add liver pieces and gently stir it to avoid sticking to the pan. Cook it for a minutes and then add tomatoes and saute for few seconds (don't fry chopped tomatoes too soft and mushy).

5. Add turmeric powder, curry powder and salt. Mix and cook for 5 ~ 7 minutes in medium low heat. Drizzle or add water as needed. ( I added less than 1/2 cup of water). Adjust salt and spice to taste.

6. Cook until oil separates from the mixture. Stir in between or continue to cook to required consistency.

7. Finally, add garam masala and mix. Then add crushed pepper and chopped cilantro. Mix and turn of the heat. Transfer the mixture to serving bowl leaving little masala on the pan for kadai sadam. Serve with sambar rice, rasam rice.

For Kadai Sadam:
8. Add 2 ~ 4 tbsp of cooked rice to the same pan/ kadai with leftover masala, Mix rice with masala and enjoy.

Print HERE

Chicken Liver Masala

Preparation time: 10 minutes

Cooking time: less than 30 minutes
Serves: 3
Sources: Sarasyummybites

Ingredients:
1 lb / 450 grams chicken lever
2 ~ 3 big onions, chopped ( for more thokku / curry increase onion to 3)
1 big tomato, chopped
2 tsp crushed ginger and garlic
1/2 tsp turmeric powder
2 tbsp ~ 3 tbsp curry powder / kuzhambu milagai thool or to taste
Salt to taste
Water as needed
1/2 ~ 3/4 tsp garam masala
2 tsp ~ 3 tsp freshly crushed whole black pepper
Cilantro for garnishing

For Seasoning:
3 ~ 4 tbsp oil
3/4 tsp mustard seeds
1 tsp fennel seeds
2 ~ 3 string curry leaves

Method:
1. Wash chicken liver for 3 times and drain the water gently, cut each pieces into 2. ( this would be trick part but everything have to be done very gently).
2. In a kadai, heat oil in a medium heat and add mustard seeds, allow it to splutter, then add fennel seeds and curry leaves followed by chopped onions.
3. When onion become soft and transparent, add crushed ginger and garlic and fry for a minute.
4. Lower the heat and add liver pieces and gently stir it to avoid sticking to the pan. Cook it for a minutes and then add tomatoes and saute for few seconds (don't fry chopped tomatoes too soft and mushy).
5. Add turmeric powder, curry powder and salt. Mix and cook for 5 ~ 7 minutes in medium low heat. Drizzle or add water as needed. ( I added less than 1/2 cup of water). Adjust salt and spice to taste.
6. Cook until oil separates from the mixture. Stir in between or continue to cook to required consistency.
7. Finally, add garam masala and mix. Then add crushed pepper and chopped cilantro. Mix and turn of the heat. Transfer the mixture to serving bowl leaving little masala on the pan for kadai sadam. Serve with sambar rice, rasam rice.

For Kadai Sadam:
8. Add 2 ~ 4 tbsp of cooked rice to the same pan/ kadai with leftover masala, Mix rice with masala and enjoy.

www.sarasyummybites.com

February 20, 2014 8 comments

Ragi Dosa / Kezhvaragu Dosa / கேழ்வரகு தோசை

Breakfast is an essential one in our daily life...Now a days, Oats plays an important role in our life because of its nutritious value but our ancestor are wiser than us and maintained their health even in their 90's with out any health issues.. When you analyse the secret behind their health, you will note that they used lot of whole grains in their diet and Ragi was one amoung them.. We can prepare lot of healthy tasty dishes using ragi and this dosa is nice twist to our regular dosa and taste yummy with any spicy chutney..

Soaking time: 2 hours
Grinding time: less than an 45 minutes

Fermentation time: 8 to 12 hours

Cooking time: 60 ~ 90 seconds per dosa
Source: sarasyummybites

Ingredients:

1 cup urad dhal

4 cups ragi flour

Salt to taste

Water as needed

Method:

1. Wash and soak urad dhal for 2 hours and grind it in to fluffy batter by adding required amount of water using wet grinder or mixer grinder.

2. Transfer the ground batter to wide deep bowl. Add ragi flour to urad dhal batter and mix until both incorporate together. Adding salt is optional at this stage but I used add before fermenting to make the process quick.

3. Ferment the batter for 10 hours or overnight at warm place. I used to keep the batter inside the oven with lights ON. Fermentation process may take less or extra time depends on the temperature of your place.

Cooking:

4. Add water to the fermented batter to adjust it to dosa batter consistency.

5. Heat griddle on medium heat, grease the griddle and pour the batter and spread it circularly to form a thin disc. Drizzle oil if needed. This dosa doesn't need more oil.

6. Turn dosa to other side and cook until done. This will take less than a minute. Serve with hot spicy chutney.

Print HERE

Ragi Dosa / Kezhvaragu Dosa / கேழ்வரகு தோசை

Soaking time: 2 hours

Grinding time: less than an 45 minutes

Fermentation time: 8 to 12 hours

Cooking time: 60 ~ 90 seconds per dosa

Ingredients:

1/2 cup urad dhal

2 cups ragi flour

Salt to taste

Water as needed

Method:

1. Wash and soak urad dhal for 2 hours and grind it in to fluffy batter by adding required amount of water using wet grinder or mixer grinder.

2. Transfer the ground batter to wide deep bowl. Add ragi flour to urad dhal batter and mix until both flour and batter incorporate. Adding salt is optional at this stage but I used to add before fermenting to make the process quick.

3. Ferment the batter for 10 hours or overnight at warm place. I used to keep the batter inside the oven with lights ON. Fermentation process may take less or extra time depends on the temperature of your place.

Cooking:

4. Add water to the fermented batter to adjust it to dosa batter consistency.

5. Heat griddle on medium heat, grease the griddle and pour the batter and spread it circularly to form a thin disc. Drizzle oil if needed. This dosa doesn't need more oil. 6. Turn dosa to other side and cook until done. This will take less than a minute. Serve with hot spicy chutney. www.sarasyummybites.com

This recipe is off to Tamilar Samaya Tuesday hosted by Nalini Suresh.

February 11, 2014 9 comments

This is my first recipe for Baking Eggless Group, founded by Gayathri of Gayathri cookspot and it crossed 24 successful months and stepping into third year. Yes Baking Eggless group is celebrating its 3rd anniversary this month with all its group members support and with Gayathriji hard work.

Motto of Baking Eggless group is to try original recipes with no eggs. This is a great opportunity to explore many of famous recipes like Creme brulle, Pina colada cake etc with no eggs and with out scarifying its texture and volume. The recipe given for challenge is with eggs and we need to convert or replace the eggs from the given recipe and reveal the same on 30th of every month (shhhhh I am late for this month) on their respective social media. It is a thrilling experience to see how the baked goodies turns out with no eggs and sure this group will help many, those are allergic to eggs and who avoid eggs for some other reasons with out missing them.

This month challenge is to make Simiti. Simiti is a traditional Turkish simit pastry, which is eaten during the Kandil religious holiday. It is ring-shaped and coated in sesame seeds. During the five nights of Kandil, these pastries are baked and offered to neighbors and relatives.( info: wiki ) Also a famous street food in Greek and Turkey and they are refereed as Koulouri in Turkey and Politiko in Greek. Prepare this simiti and enjoy it for your breakfast.

Preparation time:

For kneading less than 15 minutes

For rolling and coating with sesame seeds: 30 ~ 40 minutes

Proofing time:

First setting: 1 1/2 hours ~ 2 hours

Second setting: 1 hour

Third setting: 20 minutes

Baking time: 25 ~ 30 minutes

Recipe Source: Gayathris cookspot

Yield: 8 ~ 10 small Simits

Ingredients:
Dry Ingredients

2 cups all purpose flour / maida

1 3/4 tsp instant yeast

3/4 tsp salt

1/2 tsp sugar

Wet Ingredients:

3/4 cups warm water + extra if needed

For Coating:

1/4 cup milk or molasses

1 cup sesame seeds, I used white sesame.

Method:

Preparing Dough:

1. In a large mixing bowl,mix flour, sugar, salt and instant yeast. Add warm water and prepare a soft dough.

2. Transfer the dough to the counter or working surface and knead for 10 minutes until smooth and elastic. or use stand mixer for kneading the dough.

3. Place the dough inside the bowl and apply oil on top of dough. Cover with a cling wrap and allow it to rise for 1 1/2 ~ 2 hours.

Shaping Simiti:

4. Now knead the dough again and divide it into 8 ~10 equal portions.

5. Roll each portion into a medium size rope. Fold and twist the rope and bring both ends together. Pinch to seal. Do the same with rest of the dough portions.

6. Place it on the tray. Cover with a wet cloth and keep it in warm place or place it on the counter for 1 hour.

7. At end of one hour, take milk or molasses in a deep plate and sesame seed in another plate and grease a baking tray.

8. Dip the prepared ring in milk and then transfer to the sesame seeds. Coat the surface with sesame seeds. Place the prepared ring on the tray. Do the same with remaining rings.

9. Cover with cloth and let it rest for 20 minutes. Meantime preheat the oven to 390 degree F / 200 degree C.

Baking:

10. Bake the rings for 25~30 minutes or until the crust is golden ( follow correct baking time and temperature, if not simiti will get rusk texture). Remove from oven and serve warm with jam and butter.

Eggless Koulouri / Greek Politiko Simiti

Print HERE

Eggless Koulouri / Greek Politiko Simiti

Preparation time:

For kneading less than 15 minutes

For rolling and coating with sesame seeds: 30 ~ 40 minutes

Proofing time:

First setting: 1 1/2 hours ~ 2 hours

Second setting: 1 hour

Third setting: 20 minutes

Baking time: 25 ~ 30 minutes

Recipe Source: Gayathris cookspot

Yield: 8 small Simits

Ingredients:

2 cups all purpose flour / maida

1 3/4 tsp instant yeast

3/4 tsp salt

1/2 tsp sugar

3/4 cups warm water + extra if needed

1/4 cup milk or molasses

1 cup sesame seeds, I used white sesame.

Method:

Preparing Dough:

1. In a large mixing bowl,mix flour, sugar, salt and instant yeast. Add warm water and prepare a soft dough.

2. Transfer the dough to the counter or working surface and knead for 10 minutes until smooth and elastic. or use stand mixer for kneading the dough.

3. Place the dough inside the bowl and apply oil on top of dough. Cover with a cling wrap and allow it to rise for 1 1/2 ~ 2 hours.

Shaping Simiti:

4. Now knead the dough again and divide it into 8 equal portions.

5. Roll each portion into a medium size rope. Fold and twist the rope and bring both ends together. Pinch to seal. Do the same with rest of the dough portions.

6. Place it on the tray. Cover with a wet cloth and keep it in warm place or place it on the counter for 1 hour.

7. At end of one hour, take milk or molasses in a deep plate and sesame seed in another plate and grease a baking tray.

8. Dip the prepared ring in milk and then transfer to the sesame seeds. Coat the surface with sesame seeds. Place the prepared ring on the tray. Do the same with remaining rings.

9. Cover with cloth and let it rest for 20 minutes. Meantime preheat the oven to 390 degree F / 200 degree C.

Baking:

10. Bake the rings for 25~30 minutes ( follow correct baking time and temperature, if not simiti will get rusk texture) or until the crust is golden. Remove from oven and serve warm with jam and butter.

February 06, 2014 8 comments

Topfenknodel / Austrian Cottage Cheese Dumplings

IFC challenge for this month is from Austrian cuisine and it was narrowed down to particular region called Lower Austrian. Lower Austria is the nine states in Austria and it is the largest too.

In Lower Austria Waldviertel poppies, Marchfeld asparagus and Wachau apricots are cultivated and used predominantly in their cooking. One of the Famous recipe are the "Marillenknödel", small dumplings filled with apricots and warm butter-fried breadcrumbs on it.

Briju Pathasarathy, who is the host for this month and challenged IFC group with 4 authentic dishes from Austrian cuisine. Of that I have selected Dumpling recipe and didn't made any changes to the original recipe and I have shared the same here. Paneer covered texture really helps to hold the shape. If you want to bring Indian fusion to this recipe, you can add some Indian spice on both covering and filling for perfect taste.

Preparation time: 20 minutes
Refrigerate for 1 hour
Cooking time: 20 ~ 30 minutes in low heat
yield: 8 ~ 10 depends on size of the dumpling

Adapted from Ndtv

Ingredients

For outer covering:

200 gm cottage cheese

1 tbsp flour

1 tbsp semolina

1 tbsp couscous
Pinch of salt

1/2 cut lemon

For Filling:

100 gm carrots

1/2 inch ginger

10-12 raisins

Method

1. Boil milk in a heavy bottom pan. When it starts boiling, add lemon juice and stir. Cook till the the cheese and whey separates. Drain and squeeze the water. (Check here for step by step paneer recipe).

2. In a mixing bowl, add semolina, flour and couscous and a pinch of salt ( add 3/4 tsp red chilli powder, coriander powder or to taste) and mix it either by hand or with a mixer. The consistency of the dough will depend upon the moisture in the paneer. Higher the moisture, better the dough. Once the dough is ready, re-fridge for an hour.

3. Rub a little flour on your hands and on your work surface to ensure that the dough does not stick to either.

4. Take a ball of dough and flatten it. Fill it with the mixture made of carrots, ginger and raisins ground together in a bit of olive oil, and seal the dough back together with the filling inside.

5. Rub the dumpling in a bit of flour to ensure that it does not stick.

6. Once the uncooked dumplings are ready, drop them gently in soft boiling water (simmering water).

7. When dropped in boiling water, they will instantly drown. Once cooked, they will float back up to the surface. Remove from the water and rolled it in breadcrumbs add flavor. Serve with vanilla sauce or any dip.

Note: Since the recipe doesn't ask for any spices, feel free to alter to your family taste.

Print here

Topfenknodel / Austrian Cottage Cheese Dumplings

Preparation time: 20 minutes
Refrigerate for 1 hour
Cooking time: 20 ~ 30 minutes in low heat
yield: 8 ~ 10 depends on size of the dumpling

Adapted from NDTV

Ingredients

For outer covering:

200 gm cottage cheese

1 tbsp flour

1 tbsp semolina

1 tbsp couscous

Pinch of salt

1/2 cut lemon

For Filling:

100 gm carrots

1/2 inch ginger

10-12 raisins

Method

1. Boil milk in a heavy bottom pan. When it starts boiling, add lemon juice and stir. Cook till the cheese and whey separates. Drain and squeeze the water. Check here for step by step paneer recipe

2. In a mixing bowl, add semolina, flour and couscous and a pinch of salt ( add 3/4 tsp red chilli powder, coriander powder or to taste) and mix it either by hand or with a mixer. The consistency of the dough will depend upon the moisture in the paneer. Higher the moisture, better the dough. Once the dough is ready, re-fridge for an hour.

3. Rub a little flour on your hands and on your work surface to ensure that the dough does not stick to either.

4. Take a ball of dough and flatten it. Fill it with the mixture made of carrots, ginger and raisins ground together in a bit of olive oil, and seal the dough back together with the filling inside.

5. Rub the dumpling in a bit of flour to ensure that it does not stick.

6. Once the uncooked dumplings are ready, drop them gently in soft boiling water (simmering water).

7. When dropped in boiling water, they will instantly drown. Once cooked, they will float back up to the surface. Remove from the water and rolled it in breadcrumbs add flavor. Serve with vanilla sauce or any dip. www.sarasyummybites.com

Sending this entry to IFC challenge hosted by me and Shobana.

February 01, 2014 4 comments

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