December 01, 2008
3:57
'Sunita's world' has moved!
» ‎ sunita's world

Yes, after a long wait and a few mishaps later, my site is up and running at my own domain. Please visit me,from now on at

[sunitabhuyan.com]

Hope to see you there!
November 21, 2008
4:27
Apricot and cornmeal quickbread
» ‎ sunita's world
At last, the fever bug seems to be making a quiet exit from our house, touch wood. Everything is back to normal and everyone is where they should be. In the morning, there were no pale and sad faces looking back at me, but eyes full of life and, of course, mischief. The sun is out, although the strong chilly winds does make one brace oneself.

For breakfast today, I served the following apricot and cornmeal quick bread.

Pureed (almost) dried apricots were added to the batter, which included flour, cornmeal and molasses. Pine nuts were added to give a little richness and also a bit of crunch. I had made it last night and wrapped in foil overnight, after cooling completely. The flavours seemed to have matured well and the slices of the bread spread with butter were really enjoyed by the family.

Here's how I made it-

What's needed-

1C dried apricots, soaked in hot water for about 40 minutes
1/2 C of milk
3 small eggs
3 tblsp of melted ghee (found in the Asian aisle of supermarkets or in the local Asian grocery store)/butter
3 tblsp of blackstrap molasses
1/2 c whole wheat flour(atta, found in the Asian aisle of supermarkets or in the local Asian grocery store)
1/2 C coarse cornmeal
1 and 1/2 tsp baking powder
2-3 tblsp of pine nuts

How to-
1. Pre heat the oven at 180 deg C. Line and grease an 8 and 1/2 by 4 and 1/2 loaf pan.
2. Place the apricots along with the water in a pan and boil for 2-3 minutes. Drain the apricots and transfer to food processor along with the milk. Pulse till almost smooth and keep aside.
3. In a bowl, whisk the eggs. Add the molasses and whisk again. Add the ghee/butter and whisk again.
4. Mix together the flour, cornmeal and baking powder. Add the mixture, in batches, to the egg mixture and fold in.
5. Fold in the apricot mixture along with 1/2 of the pine nuts.
6. Tip the mixture into the prepared pan. Tap the pan against the kitchen counter for the air bubbles to escape. Sprinkle the rest of the nuts on top.
7. Place the pan in the centre of the pre heated oven and bake for about 30-35 minutes, or till a skewer inserted through the centre of the bread comes out clean.
8. Transfer the bread to a rack to cool completely. Wrap in foil and keep overnight.
9. Slice the bread with a serrated knife and serve with butter, honey or jam.
notes-
- I would recommend using the molasses,(which I find in our local whole foods store), and, I believe,that, there is really no great substitute for it. But, if, you can't find it, use 2 blsp of firmly packed dark brown sugar instead of the three tblsp of molasses. Equal amounts of dark corn syrup, maple syrup or honey also can be used instead of the molasses. The colour and taste of the finished product may vary slightly.
- I would also recommend keeping the bread to mature overnight. Do make sure it has cooled completely before wrapping in foil.
The bread did come out nicely. The texture is not crumbly, but moist with a mild taste. The kids loved it and Dinesh even asked for some in his lunch box to snack on.

Dinesh and the kids buttered their slices. As for myself, I reached out for the honey,

and drizzled it shamelessly over a thick slice :-)

Enjoy your weekend!
November 19, 2008
3:14
Three rice and vegetable bake
» ‎ sunita's world
The fever bug certainly seems to have made it's nest in our house. Last week, it was Agastya, and now it is Rengoni. The poor girl has been at home for the last couple of days. With quite a few exciting things happening in the class, she is obviously disappointed to have to miss all that action. But, at least, she is much better than yesterday, touch wood. Dinesh is no better, and has been sneezing quite a lot too.

On the kitchen front, I have been making dishes which are quite easy on the tummy. One such dish, which got the thumbs up from even the invalids, is the following three rice and vegetables bake.

To be honest, this was made with the odd bits and bobs of vegetables that were lying around. With not much shopping done over the weekend, this dish was a last minute resort. The remains from a pack of mixed rice and lots of vegetables , and finished off with some cheese, made this a very wholesome dish. It was neither a khichdi nor a risotto (no oil or butter was added, no sweating of onions and frying the rice)...somewhat similar to the two, but even easier, and did not compromise on the taste front. It needs a little bit of time, but it's worth it.

What's needed-

2C mixed rice(I used brown basmati, wild and red rice)
6C of chicken/vegetable stock(may need more)
2 bay leaves
1 tblsp +1 tsp crushed red chillies(more or less)
2 tblsp dried oregano
1 small onion, finely chopped
3 cloves of garlic, finely chopped
1 large carrot, chopped into small pieces
3 medium sized potatoes, chopped into small pieces
1/3 C of small butternut squash pieces
2 C of broccoli florets
2 C of grated mature cheddar cheese
1 tblsp sesame seeds
salt and freshly ground pepper to taste

How to-
1. Mix together the stock, rice, bay leaves, oregano, 1 tblsp crushed red chillies, onion , garlic and season with salt and freshly ground pepper in a pan over high heat. Bring to a boil, reduce the heat to low, and cook for about 15 minutes.
2. Raise the heat to medium and add the carrots, potatoes and squash. Simmer for about 15 more minutes. Stir every now and then.
3. Add the broccoli, and simmer for another 15 minutes. Stir every now and then.
4. Pre heat the oven at 220 deg C and ready a baking dish .
5. Add 1/2 of the cheese to the pan and simmer for 2-3 minutes, stirring continuously. Remove from heat.
6. Transfer the contents to the baking dish (it should be a little watery ...add a little more stock, if it dries up too much at this stage). Mix together the sesame seeds, remaing cheese and the 1tsp of crushed red chillies. Sprinkle this mixture over the top.
7. Place the baking dish in the centre of the pre heated oven and bake for about 15-20 minutes or till the top is nicely browned and the mixture is hot and bubbly.
8. Serve hot.
We had ours with some lightly steamed green beans on the side. These were meant to go into the bake too, but I forgot, so it formed a crunchy side to the softer main. The vegetables were not added all together, due to the variations in their cooking times. As mentioned earlier, the dish is quite watery when removed from heat (mainly because of the kind of rice used; arborio or other glutinous rice will make it quite thick by this time ) but upon baking, the liquid dissolves further and maintains a creamy thickness...the main reason for popping it into the oven. Moreover, the crust adds a lovely touch too.

This was something which everyone enjoyed, and hands reached out for seconds and even thirds. The simple nutty flavours from the rice and the crisp topping were a delight and every vegetable left their own mark. No extra oil or butter is needed. Moreover, what better way to clean up your fridge too. As for me, I love adding an assortment of vegetables to my dishes anyway...the more, the merrier :-)

Am sending this over to dear Srivalli for her Rice Mela.
November 17, 2008
3:53
Weekend fun...
» ‎ sunita's world
Hope all of you had a wonderful weekend! We had a busy Saturday and a laid back Sunday...not bad, eh?

The kids have been craving for some prawns for quite a while now. You see , Dinesh is allergic to shellfish and I do like prawns, but not much enough to miss it. But, that's not fair on the kids though, is it? So, now and then, I make it for them to enjoy.

Yesterday, I promised Rengoni and Agastya that if they finished their jobs quickly, (namely homework) they would get to help me in preparing some prawns, which I was planning to bake for them. Time passed, and the li'l guy decided it was time for him to throw a bit of tantrum. Both me and Dinesh did not humour him at all. But, I just kept on readying the things for the prawns, making sure he saw it and mentioning every now and then to Rengoni that she needed to go and wash her hands quickly if she wanted to help. Through the corner of my eye, I saw the change of expression in Agastya's face...his face lit up, and at the same time there was a bit of despair. I know how much he loves doing these sort of things, and he must have felt that he needed to mend his ways, and quickly, if he wanted to join in. The whining stopped as soon as he saw Rengoni starting to help me in readying the bowls. His hands were washed, and he was by our side in record time, his ego thoroughly deflated. I didn't say anything ( although couldn't help smiling to myself), but continued as if nothing had happened. No point in adding further salt to injury:-)

I had decided to make a very simple appetiser for them. Just mix the prawns with some spices and seasoning, arrange them on cocktail sticks and bake. Both Rengoni and Agastya loved helping to ready them for the oven; especially, arranging the prawns on the cocktail sticks, and trying to outdo the other at the same time. I quite love the whole experience of cooking with the kids...yes, a little more mess to clean up, but the fun is definitely worth it.

Here's how we made the following prawn bites-

What's needed-

2 C of cooked prawns
1/4 tsp turmeric powder
1/4 tsp paprika
1/2 tsp crushed red chillies(more or less)
1/2 tsp oil
1 tsp ginger-garlic paste
1 tap plain yogurt
salt to taste

How to-
1. Rub the prawns with the rest of the ingredients, cover and keep aside for about an hour.
2. Pre heat the oven at 250 deg C. Line and grease well a baking tray.
3. Arrange the prawns on cocktail sticks( about 4 on each) and lay them on the prepared tray.
4. Place the tray on the top rack of the pre heated oven and bake for about 10-12 minutes. Make sure to turn them frequently.They go from nicely browned to burnt in no time, so watch them like a hawk.
5. Serve hot with some salad.
That's it! These are really easy to make, and quick too. I used cooked prawns and I am assuming fresh ones would need to be marinated a bit longer, and may take a few more minutes to bake as well.

The pictures were taken in quite a hurry, as two eager kids were literally breathing down my neck. They were soon devouring the fruits of their labour. We had two very, very happy kids in our house yesterday, and there was no sign of any whining anywhere ;-)
November 14, 2008
7:39
Fig and nut cupcakes
» ‎ sunita's world
Mmm, yummy, just another one. Perhaps not. Well, maybe a half? No, no, I've got to stop.

Wait! I haven't gone nuts...I mean I probably have, just a little bit, and it's not without reason. The culprits were the following fig and nut cupcakes.

I made them a short while ago, and have been trying very hard not to finish the whole batch before the rest of the family get home. No, I'm not usually that greedy. But these cupcakes have really caught my fancy. They are moist, eggless, not overtly sweet and have got dried figs in them( I love the crackling in the mouth) and best of all, they were ready in minutes.

They 're still cooling down...better put them out of my sight :-(

What's needed-

Chopped cashew nuts and figs
10-12 dried figs, finely chopped
1/3 C cashew nuts, chopped
1 C whole wheat flour(atta)
1/2 C plain flour
2 tsp baking powder
3 tblsp dark muscovado sugar
1C hot water
2 and 1/2 tblsp vegetable or sunflower oil

How to-
1. Pre heat the oven at 180 deg C and line a cupcake tray.
2. In a bowl, mix together the flours, baking powder, figs and 3/4 of the cashew nuts.
3. In another bowl, mix together the water, sugar and oil.
4. Make a well in the centre of the flour mixture and tip in the water mixture. Fold in.
5. Spoon the mixture into the lined cupcake tray (makes 12) and sprinkle the rest of the nuts on top.
6. Place the tray in the centre of the pre heated oven and bake for about 23-25 minutes or till the tops are firm and a toothpick inserted through the centre comes out clean.
7. Cool the cupcakes on the tray for a couple of minutes and then transfer to a rack to cool completely before storing in airtight containers (if you have any left ;-))
As for the taste of these cupcakes, need I say more?I am desperately controlling myself. They are such simple beauties. Has this happened to you? I mean, I'm sure you like all your creations, but have you fallen head over heels in love with any of them? I know I have ;-)

I am even going to send this over to dear Suganya as one of my vegan ventures

Have a wonderful weekend!
November 12, 2008
16:40
Back to bread...
» ‎ sunita's world
The temperatures are steadily dipping in our neck of the woods. Those heavy coats, gloves and hats are all out in full force. Talking of dipping temperatures, even Agastya's has finally come down, and the li'l guy is back to his cheeky self. Thanks to all those of you who left your wishes.

On the food front, we've been missing the aromas of freshly baked bread for quite a while now. In some way or the other, the yeast has taken a back seat. But the yearning finally got the better of me, and, it was once again summoned to bake some delicious bread.

I made the following garlic and cheese rye bread today.

It had a crisp, cheesy crust with a softer crumb filled with the flavours of roasted garlic, chillies, cheese, raisins and seeds. Now let's get kneading, shall we...

What's needed-

3 tsp fast action dried yeast
3/4 C warm milk
1 head of garlic, halved horizontally
1 tblsp extra virgin olive oil
1 and 3/4 C warm water
1 tsp salt
2 C of wholegrain rye flour
4 C of plain flour + extra for kneading

For the topping/filling-

2 and 1/2 C grated cheese(I used a mix of mature cheddar and Red Leicester cheeses; only cheddar should be fine)
2 tblsp crushed red chillies
2 tblsp of sesame seeds
1 tblsp sunflower seeds
a handful of raisins

How to-
1. Place the milk in a mixing bowl and whisk in the yeast and sugar. Leave aside till frothy (preferably in a warm place).
2. Mix in the water and salt. Add the flour mixture 1 cup at a time. Stir, at first, with a wooden spoon, and end by bringing everything together by hand.
3. Transfer the dough to a well floured board and knead for about 8-10 minutes or till smooth. The dough will still feel very slightly sticky, but not enough to stick to the board.
4. Oil a large bowl and place the ball of dough in it. Roll the ball of dough to grease it. Cover the bowl loosely with plastic wrap and keep aside for about an hour (preferably in a warm place) or till the dough has doubled in volume.
5. Meanwhile, pre heat the oven at 250 deg C.
6. Place the halves of garlic in a piece of foil and drizzle the olive oil over it. Wrap the garlic with the foil to form a pouch. Place the pouch on a small tray and roast in the centre of the pre heated oven for about 30 minutes. Keep aside.
7. When the dough has doubled, punch it down and, over a floured board, pat out to a circle.
8. Mix together the ingredients for the topping/filling, except for the raisins. Divide the mixture in the ratio of 2:3 and add the raisins to the larger portion. Take out the garlic from the peel and add to it as well.
9. Spread the portion with the raisins over the patted dough and fold over. Knead the dough for a few minutes till the dough is supple again. Shape the dough into a log and cut into seven equal portions.
10. Line a baking tray and lightly dust with flour. Place a ball of dough in the centre and arrange all the others around it, leaving a gap of a few mms. Sprinkle the rest of the cheesy mixture over the top. Cover the tray with a plastic wrap and leave aside for about 45 minutes, or till doubled in volume.
11. Pre heat the oven at 180 deg C. Place the tray in the centre of the pre heated oven and bake for about 35-40 minutes or till the cheese melts and the bread sounds hollow when tapped.
12. Cool the bread in the pan for a couple of minutes. Gently remove the parchment and transfer to a rack to cool completely. Cut, or just tear the bread and serve warm with some soup or even on it's own.
We had ours with some soup. The kids stuffed themselves, asking for more, and so did their mum and dad. It was so nice to get back to bread baking... made me realise how much I actually missed it.
November 10, 2008
3:03
Curry over the weekend...
» ‎ sunita's world
Hope all of you had a great start to the week. Ours was dreary in more ways than one. Agastya is not very well...the li'l guy has fever.It started on Friday and is still continuing. He had to miss school today, which he is not very pleased about. Anyway, I have just tucked him in bed after sending off Rengoni. It is not very pleasant to see otherwise active kids, moping around, is it?

Yesterday, I made a lamb curry for lunch.

Lamb is something which we do not have very often. We buy minced lamb which I use in stews and pies, but not as a curry as such. Growing up, I was never fond of it. But, I did look forward to the gravy and the large potatoes that would be added to it...for me they were the best bits of the curry. Usually, the gravy in a typically Assamese mutton or lamb curry would be spicy, but quite soupy in consistency. But, with the addition of freshly ground spices, the taste would be one to die for.

When I made the lamb curry yesterday, I kept the potatoes like back home, but thickened the gravy. With the kids needing extra attention (one, because he was ill, the other, because she thought she was being left out; that's what happens when you have kids with very little age differences), freshly ground dried spices were given a miss, with the ready made ones saving the day. But, in the end, we did like the final product. Served with plain rice and some fresh salad, lunch was quite well catered for. Although I did wish that my pressure cooker was in running condition, would have saved some more time. So, do feel free to use yours if you have one, and in running order.

Here's how I made it-

What's needed-

500 gms of lamb, cut into bite sized portions, washed and squeezed well
a paste of 2 large onions(chopped), 6 cloves of garlic(chopped) and 2 inch piece of ginger(chopped)
6 medium sized potatoes, peeled and washed
4 bay leaves
1 tblsp cumin seeds
1whole red chilli, split
1/2 tblsp cumin powder
1/2 tsp+1/2 tsp+1 and 1/2 tsp turmeric powder
1/2 tsp(more or less) chilli powder
1 tsp sugar
salt to taste
1 tblsp + 5 tblsp of oil
a tblsp or two of ghee(optional)
4 C hot water(may need more)
1 tsp garam masala powder
a small bunch of coriander, chopped(for garnishing)

How to-
1. Rub the lamb pieces with the tblsp of oil, 1/2 tsp of turmeric powder and a pinch of salt and keep aside.
2. Heat the 5 tblsp of oil in a deep pan. Rub the potatoes with the other 1/2 tsp of turmeric powder and a pinch of salt and lightly fry in the pan. Remove and keep aside.
3. In the hot oil, add the sugar. When it starts to melt, add the cumin seeds, bay leaves and the whole red chilli. When they begin to splutter, add the onion, ginger and garlic paste, along with the rest of the turmeric powder and the chilli and cumin powders. Keep stirring over medium heat till the moisture evaporates, and the mixture is dry and lumpy.
4. Add the lamb along with salt and cook till the pieces are well coated with the spices and the meat is nicely browned.Do this over low heat, cover and cook, stirring occasionally, for about 10-15 minutes.
5. Add the water and bring to a boil over high heat. Reduce the heat to low, cover and cook till the meat is cooked completely (stir every now and then). Add more water if needed (If using a pressure cooker, all the previous steps can be done in it. After adding the water, bring to a boil, close the lid and cook for 4-5 whistles and check. If the meat is undercooked, close the lid again and cook for a few more whistles. Also check if more water is needed.)
6. As for the potatoes, half way through, pierce them all over, lightly, with a knife. The juices will seep in and cook them beautifully.
7. Reduce the gravy to the desired consistency.
8. Add the garam masala powder and simmer for a minute.
9. Remove from heat and add the ghee, if using it. Stir.
10. Garnish with the chopped coriander and serve hot with rice or with any Indian flat bread.
We had ours with plain rice and some fresh salad. It was nice, And yes, we did love those potatoes as well :-)
November 07, 2008
4:38
Feline visits and some squares
» ‎ sunita's world
'The travelling cat'...as Rengoni and Agastya call this one...

For a couple of days, this particular cat has been regularly making the rounds of our backyard, perching itself comfortably on the fence. The kids, especially Rengoni ( the resident story teller) have been weaving all sorts of stories about where it's been to and where it will go to. It does not have a collar around it's neck, but judging by it's hale and hearty look, does not seem to be a stray one either. The kids wanted to feed it, and I am guilty of not allowing them to. No, it's not that I don't like animals ( that is Dinesh's department, he just can't stand them), but I know very well, how clingy they can be. Deuta (father) used to feed a stray once regularly, and before long, she had made her home at our house and we a had a litter of kittens runing around. But we loved them. And also, I had practically grown up with Silvi...the alsation-labrador that lived with us for nine years till she sadly passed away.

Silvi...what a gorgeous creature she was. I still remember how devastated we were when she died. Even now, I retell stories about her and the kids listen on with rapt attention...which always ends in''Aww, why can't we have a puppy?'' Maybe we'll have to work on their dad a bit ;-)

Now, coming back to the kitchen, I made some wheat flakes and fruit and nut squares filled with raisins and walnuts.

I love making bars/squares like these, and make them quite often. Not only do they form a great breakfast on the go, but also form a healthy snack, especially to satisfy the after school cravings. And the combinations are endless. In other words, they are good value for the time invested. Simple to make and nice to taste.

What's needed-

1 and 1/2 C wheat flakes
1/2 C whole wheat flour(atta)
3/4 C raisins
a handful of walnuts, chopped
a handful of chocolate chips(optional)
100 gms of goor(jaggery)
1 C of plain yogurt
3 tblsp of oil(vegetable or sunflower)

How to-
1. Pre heat the oven at 180 deg C. Line and grease an 8 inch square pan.
2. In a bowl, mix together the flour, wheat flakes, walnuts, raisins and chocolate chips.
3. Melt the jaggery and pour into the flour mixture. Use a spatula to mix, and don't worry if it allgets a bit lumpy.
4. Mix together the yogurt and oil and tip into the rest of the mixture. Use fingertips to bring everything together, breaking up the lumps.
5. Transfer the mixture to the prepare pan, spread and smooth the top. Place the pan in the centre of the pre heated oven and bake for about 35-40 minutes or till nicely browned.
6. Cool in the pan for a few minutes. Cut into squares/bars and transfer to a rack to cool completely before storing in airtight containers.
Tastes wonderful. The top is crisp and slightly softer inside.You can add your own choice of dried fruits and nuts.

Have a great weekend!
November 05, 2008
4:06
Soup...glorious soup!
» ‎ sunita's world
The hot soup season is definitely in. With temperatures dipping, wrapping ones hands around a bowl of warm soup is what one craves for.

I love roasting vegetables in my oven....the aromas that emanate from it, along with the sizzling is to die for. It fills the house with a sense of warmth...makes me feel very happy and contented. And, later on, serving them to the family and seeing the smiles around, takes everything to great heights.

I am going to write about two wonderful soups that we enjoyed recently. Both of them are cooked in entirely different ways, the only common thing between them is the butternut squash.

Soup 1- Roasted butternut squash, peppers and leek soup

What's needed-

1/2 of a medium sized butternut squash, the seeds scooped and chopped
2 bell peppers( I used red and orange), the insides scooped and chopped
2 tblsp +1 tsp of extra virgin olive oil
3 cloves of garlic, peeled and smashed
salt and freshly ground pepper to taste
1 tsp (more or less) crushed red chillies
2 tblsp dried oregano
1 leek, chopped
3 and 1/2 C of stock

How to-
1. Pre heat the oven at 250 deg C.
2. Place the bell peppers, squash, garlic, chilli, oregano and season with salt and freshly ground pepper.Drizzle the 2 tblsp of oil over it and toss well.
3. Place the tray on the top rack of the pre heated oven and bake til the the flesh of the squash is soft ( test with a knife) and the peppers are slightly charred.
4. Peel the peppers and the squash.
5. Heat the 1 tblsp of oil and cook the leek till soft.
6. Puree the peppers and squash. Add the leeks to the food processor along with the puree and pulse again. The leeks do not need to be pureed.
7. Transfer the mixture to a pan and mix in the stock.
8. Place the pan over heat and check the seasoning. Simmer, stirring constantly, for a few minutes, till the soup thickens.
9. Serve hot.
This tasted very good . I even made a batch of these savoury scones to go with the soup.

Soup 2-Split red lentils and butternut squash soup.

Split red lentils are a very major part of our diet. The container is very rarely empty. I make it ever so often. It does not to be dressed up a lot and gets full marks in the taste department.We have it with rice, rotis, parathas, and also on it's own with plenty of vegetables thrown in. I have posted the recipe for this dal earlier which can be found here.

The only changes that I made in this particular version, is that I added only butternut squash, which was cut up in small pieces, so that it was soft enough to be broken down with the back of a ladle. I also added an inch of ginger, and 3-4 cloves of garlic, finely chopped. The coriander was also there. I also added a teaspoon of ghee in the end (add a dash of lemon in the summer).Garnished with some crushed red chillies and freshly ground pepper, and we were ready to slurp !
November 03, 2008
4:37
Back to the grind and some cookies...
» ‎ sunita's world
Another week has flown past. The kids are back at school ( it was their half term last week). Amidst festivities, friends, gluttony and school projects, didn't realise how the time just whooshed by.

Weather wise, it is much colder now, with just a few leaves hanging onto some of the trees, ready to fall off the next time they are swayed by the wind. It was a bleak day today, as we went to the kid's school, but the colour brightened up the atmosphere. The kids were glad to catch up with their friends...one would have thought that they were meeting after a lifetime :-)

Now, here I am, clicking away at the laptop;now and then, glancing out the patio doors to look at the branches swaying to and fro (love doing that at times); the telly has been turned on as well, a bit louder than usual, though definitely not a great substitute for the banter of the children :-( Okay, I'm being soppy now...lets head back to the kitchen.

The following peanut butter and coconut cookies...

were made over the week, and we did love them, so here goes...

What's needed-

1 and 1/2 C of whole wheat flour(atta)
1/4 C oat flakes
1/2 C dessicated coconut
1 tblsp of flax seeds(brown), mixed with 6 tblsp of water, and microwaved for 1 and 1/2 minutes and mixed well
5 tblsp of smooth peanut butter, melted together with 2 and 1/2 tblsp of dark brown sugar(I used muscovado, and I microwaved the two together for 1 and 1/2 minutes)
1/2 tsp bicarbonate of soda
2 tblsp of sunflower or vegetable oil
1/3 C milk
a little granulated sugar( I used raw cane sugar) for sprinkling

How to-
1. In a bowl, mix together the flour, oats, soda, coconut.
2. In another bowl, mix together the flax seeds mixture, peanut butter and sugar mixture, and the milk.
3. Make a well in the centre of the flour mixture and tip in the wet mixture.
4. Mix everything together gently with the fingertips, until they all come together in a ball.
5. Cover the bowl with plastic wrap and chill for 30 minutes.
6. Pre heat the oven for 180 deg C and line a baking tray.
7. make 14 to 15 balls of the mixture and arrange them on the tray, leaving enough space between them. Flatten the balls and prick all over lightly with a fork.
8. Place the tray in the centre of the pre heated oven and bake for about 15 minutes or till the edges begin to be crisp and and is slightly darker than the centre.
9. Remove the tray from the oven and sprinkle a little sugar over the cookies. Let the cookies cool on the tray for a couple of minutes and then transfer to a rack to cool completely before storing in air tight containers. The cookies harden further on cooling.
Both Rengoni and Agastya gave the cookies their thumbs up, and so did the grown ups. The cookies were crisp, full of peanutty flavour and the coconut and the sugar added a nice bite. What more do you want? Well, maybe, a glass of milk :-)
October 29, 2008
9:40
Lights, sparklers, and...
» ‎ sunita's world

Hope all my Indian readers had a great Diwali.

We did have a nice one. There were friends in the house to celebrate it and a lot of noise and excitement (courtesy the group of kids). There were lights, and dear Bri and her family was definitely on my mind as I was lighting them.

And then, there were sparklers ( no crackers, thank goodness),

and then there was food. Regarding food, I was a happy lady as I had tried something for the first time and it passed with flying colours. My guinea pigs(!) had only kind words for it. For many of you, this must be easy peesy and must be a regular in your homes . Now, what exactly, am I talking about..the Dahi vada, of course.

Both me and Dinesh simply adore it and have had it quite a number of times till now. But, I've never tried my hand at making them. Recently, I've been seeing quite a few of them in the blogosphere. And when recently, I was reading dear Priya's post, I felt I had to try making them, at least once.

The very idea of deep frying does make me cringe, but I gave in. And seeing that there would be others to be made partners in crime (wicked, isn't it ?), I went ahead and made it yesterday. I took the idea from Priya and made up my own measurements. I also added a little rice to the dal, as well as onions. I didn't grind the coriander along with the yogurt mixture, but served it as a garnish. I also had no coconut to add to it.

But, all in all, the vadas came out beautifully... crisp and shaped with the hole and all.

Actually, I found that the shaping was quite fun. And after soaking them in the yogurt mixture, they were soft and spongy.

Yes, they were really nice. Everyone enjoyed them. So thank you, Priya :-)
October 27, 2008
9:58
Creating memories during the festival of lights...
» ‎ sunita's world
In the blink of an eye, Diwali is around the corner again. For us, it is also Kali puja. Although I hated and still do the deafening sounds of the fireworks during this time, I did love the display of lights. And, as a child, I would look forward to the evening when houses would be lit up by the earthen lamps. Everything seemed to be so magical (yes, except the crackers that went off with a bang).

Our festive season starts with Durga Puja, the most important religious festival in our parts, followed closely by Lakshmi Puja...and when Diwali came, it also meant that that our autumn break was coming to an end.

Making sweetmeats during Diwali, is surprisingly not that prevalent among us. It was more Kali puja. But today, I did make some. Nothing very complicated, just the good old soojirlaru (sooji/rava/semolina ka laddoo).

These were very special for us, in more ways than one. As I got the mixture ready to be shaped into laddus, Rengoni and Agastya offered to help. And of course, I agreed. What better way to shape laddoos than to have two eager assistants on each side, trying their best to copy the way I was working. It was really fun, listening to their banter, and all of us, with greasy hands, shaping and arranging in rows on the tray. Of course, they did hand their handiwork to me to put the ''finishing touches'', as they said. At times, the tasting went on a bit more than the shaping :-) Oh! and straight I went back in time to the days when it would be me near my ma, joining in shaping( and of course, tasting ;-)) laddoos during Bihu. It was nice, sharing those memories with the little ones. Hmmm, talk about coming a full circle ...isn't it amazing how we create memories :-)...Ahem, I''m getting a bit soppy here now.

Anyway, coming back to the recipe for laddoos, this is one such recipe which does require quite a bit of ghee. If you are going''ugh''already, it is best not to attempt them, as they do need their quota of ghee for that taste. In fact, I too do the '''ugh'' thing, but the lover of laddoos that I am, I did make them, but kept the sizes reasonable, quite small, actually ( I got around 50 laddoos with the following measurements), and as we are having a few guests tomorrow, it should work out fine.

This is the first time that I am making laddoos with only semolina(that too, the fine one)...usually it is either with coconuts or with a mixture of semolina(coarse) and coconut. The laddoos were very, very, tasty, but were not that firm...I mean, they were not mushy, and beautifully held their shape, but somehow, as I am used to firmer laddoos, so was wondering if any of you might have any pointers??

What's needed-

3C fine semolina
1 c of sugar
1 and 1/2 C of milk
7 tblsp of ghee
3/4 C chopped cashew nuts
a handful of raisins
5 pods of cardamom, crushed
1 inch stick of cinnamon
a small pinch of saffron

How to-
1. Heat the ghee and lightly fry the cashew nuts and raisins till golden. Keep aside.
2. Add the cinnamon stick, followed by the semolina and stir for a few seconds.
3. Add the sugar, saffron and cardamom, and continue frying over low heat till the semolina starts to change colour. Stir continuously to avoid burning.
4. Add the fried cashews and raisins, mix well, and add the milk. Keep stirring vigorously till everything is mixed well and the mixture begins to leave the sides of the pan. Remove from heat and keep aside to cool a little.
5. With greased hands, shape into balls and arrange on a lightly greased plate.
As I mentioned earlier, these were really tasty, and quite addictive as well. Rengoni and Agastya have been hovering around the tray of laddoos a bit too much :-)

Happy Diwali, everyone, to you and your dear ones!
October 24, 2008
2:30
A quickie tart...
» ‎ sunita's world
I have been beaming from ear to ear, since last night, at times grinning a bit too much, like an over excited child. The reason...a successful kitchen experiment.

With the very noble aim of saving a block of fresh tofu before it's expiry date, I decided to make a very simple, but delish recipe. And what was it- after weighing various options, I decided to make the following tofu and chocolate tart with a hint of orange, in an oats crust...

now, that's a long name, isn't it? But each and every ingredient played it's part. And the best bit is that it is an absolutely fuss free, and no-bake recipe and needs very little hands on time. And it is also relatively easy on the waist. There...how many more reasons does one need to whip up this yummy dessert !

Without furthur ado, let's head straight back to the kitchen, or more specifically, to the recipe-

What's needed-

For the crust-

3/4 C of jumbo oats
3 and 1/2 tblsp of whole wheat flour
a handful of cashewnuts, ground to the texture of coarse semolina
2 tblsp of ghee, melted together with 1 tblsp of honey

The filling-

350 gms of fresh tofu, strained
80 gms of plain chocolate, melted
grated rind of one orange

To garnish-

a handful of cashewnuts, roughly chopped
grated rind of half an orange

How to-
1. Mix together all the ingredients for the crust. Transfer to an 8 inch pie dish and press it down the bottom and up the sides of the dish. Cover the dish with plastic wrap and chill for 30 minutes.
2. Whisk together the tofu and orange rind and fold in the melted chocolate. Spoon the mixture into the chilled crust. Gently press down the filling and smooth the top. Cover with plastic wrap and chill for at least an hour.
3. Garnish with the chopped cashewnuts and grated orange rind.
And last, but not the least, cut into wedges and serve, and make sure it's chilled. That's it! See, didn't I tell you it was a very easy recipe :-)

As mentioned earlier, we were left raving about this tart. The crust added a nice bite to the soft filling, and the light orange flavour in the filling came through beautifully too. Rengoni and Agastya had to be literally stopped before they carried on devouring it like there was no tomorrow. They have also booked their slices for today. Dinesh and myself relished it as well and it did not leave us feling to heavy. Talking about it has made me crave some too. Now, why didn't I make a bigger one (sigh)! But, really, doesn't it give you that extra joy when something rustled up in a hurry comes together beautifully:-)

And since we loved it so much, am sending it over to Ivy as an entry for sweet pies.

Have a great weekend !
October 22, 2008
14:50
A colourful dinner...
» ‎ sunita's world
The weather is cooling down and today, it was really cold. Not as in 'cool' cold, but really 'cold' cold...whatever that means... you get the drift. But the sun shone bravely, and it was not too bad.

As I mentioned in my earlier post, something new has cropped up in my world and is demanding quite a large chunk of my time. No, it has got absolutely nothing to do with food, but more with people. The day's experiences after dealing with people from different walks of life, leaves me knackered, more mentally than physically. The people I come into contact with are from all walks of life with their own set of problems. And listening to them is like a journey into the variety that surrounds human life. It's been just a few days, but I have already started to question myself about the assumptions that we garner towards people, either by their looks, the way they dress, the way they talk and carry themselves etc. Scrape the surface, and those very individuals turn out to be so different;apearances are deceptive indeed. It is quite a humbling experience and makes me count my blessings...touchwood.

But, involved in other directions does not mean that that I have neglected the kitchen...whatever you do, you've still got to eat, right? The meals may not be very elaborate, but we are still managing to get in all those vital food groups.

The following stuffed bell peppers were a part of one such, adding a colourful, quick and nice variety to our weekday dinner.

What's needed-

5 bell peppers of mixed colours, halved and the insides scooped
2 tblsp of extra virgin olive oil

For the stuffing-

1/2 C couscous
2 C finely chopped vegetables(I used broccoli, cauliflower and carrots)
1/2 C of finely chopped red onions
2 cloves of garlic, finely chopped
1C of hot stock
a bunch of chopped coriander
1tblsp cumin powder
1/2 tsp chilli powder(more or less)
100 gms of feta cheese, crumbled
salt and freshly ground pepper to taste

How to-
1. Pre heat the oven at 200 deg C.
2. Arrange the halved peppers, cut side up, on a roasting dish and rub in the oil , both inside and outside the peppers.Place the dish in the centre of the pre-heated oven and bake for about 15 minutes or till the peppers soften slightly (do not let them wilt).
3. Meanwhile, in a bowl, mix together the couscous, vegetables, onions and garlic. Pour the hot stock over the mixture, cover and let it rest for about 15 to 20 minutes or till all the liquid has been absorbed.
4. Fluff the couscous mixture with a fork and mix in the cumin and chilli powders along with the coriander and half of the feta cheese. Season with salt and freshly ground pepper.
5. Fill the baked pepper halves with the couscous mixture and top with the rest of the cheese.
6. Return the dish to the oven and bake for another 15 minutes or till the top is nicely browned.
7. Serve hot with some fresh salad on the side.
The bell peppers retained their juiciness and the filling complemented it perfectly. We had ours with some of these potatoes, steamed peas and some fresh salad for a filling dinner. Both Rengoni and Agastya absolutely loved the colours on their plate as well as counting how many vegetables there were.
October 20, 2008
12:48
Labra
» ‎ sunita's world
Isn't it nice to wake up, open the window and look out at this...

The view through the window

Starting their day

Yes, the start to the week looked quite promising, though, it turned out to be a different story as the day progressed. But, then, the greyness of the day was saved by the colour around us...yes, the colour of autumn.

On the food front, during this time of the year, pumpkins and squashes abound. Back home in Assam, this means it's time for labra...

yes, the mixed vegetable dish which occupies a special place of it's own. Apart from accompanying meals at home, it also forms an important part of community feasts , especially during pujas (labra and khisiri is a classic combination during religious festivities). It basically consists of a medley of vegetables, which all come together to form this dish. The star attraction, the pumpkin, is missing from my version, as we have become fans of the butternut squash, so feel free t0 substitute it with pumpkin if you wish . Of course, like any other recipe, every household has it's own labra combinations, but pumpkin, aubergine, potato and moolah/Daikon radish are usually the stars. Sometimes, plantains and roughly shredded cabbage are also used.

The following version is how I've seen my ma make it, and it is also the way I make it.

What's needed-

3 C chopped butternut squash/pumpkin
2 C chopped aubergine
1 c chopped moola/mooli(Daikon radish)
2 medium sized potatoes, chopped
a paste of 1 small onion (chopped), 4 cloves of garlic(chopped), 2 inches of ginger(chopped) and 1 whole red chilli
2 tblsp mustard oil
1/2 tsp sugar
salt to taste
3/4 tsp turmeric powder
1 tsp cumin powder
3/4 tsp garam masala powder
1 and 1/2 C water

for the tempering-
1 tsp paas puron
1 bay leaf
1 whole red chilli, halved

How to-
1. Heat the oil in a pan and add the ingredients for tempering. When the seeds splutter, add the onion-ginger-garlic-chilli paste. Keep stirring till the moisture evaporates and the mixture is lumpy.
2. Add the vegetables, moola, potatoes,butternut squash and aubergine, in that order, stirring well after each addition til everything is nicely coated with the spices.. Add the sugar and season with salt.
3. Reduce the heat to low, cover and cook till the vegetables are done 3/4ths of the way, stirring every now and then.
4. Add the turmeric and cumin powders, stir well for about a minute and add the water. Bring to a boil over high heat. Reduce the heat to low, cover and cook till done, stirring every now and then. The aubergine should have lost its shape, the squash and potatoes very soft ( no sharp edges) and the moola slightly firm.
5. Add the garam masala powder.
6. Increase the heat and stirring continuously, reduce the gravy, but do not let it dry out completely.
7. Serve hot as a side dish with plain rice and dal.
notes-
- While chopping the vegetables, keep the sizes of those that cook faster, bigger in size to the others.
- Can add a little ghee to the dish after cooking, for extra oomph.
We had ours with plain rice and masoor dal (split red lentils). There was also something else, but that will find its way in another post :-)

Am sending this over to dear Maninas as a part of ''Eating with the season''.

On another note, a few other things have come up, and, at times, I may not be able to respond to your emails as swiftly as I would like to. So please bear with me :-)
October 15, 2008
8:08
The ministry of food and a crumble...
» ‎ sunita's world
I didn't post for a whole week! Now, that is some achievement(?). There have been drafts languishing away, just couldn't bring myself to post it. And it has been quite a busy week too, embarking on a new endeavour (it is going to demand quite a bit of attention). But, yes, the little break from blogging did do good.

The trees around us, have been slowly, but steadily changing their hues, making it quite a beautiful sight to behold.

Now, onto a more serious matter. Last night, I watched this programme on the telly, The ministry of food in which dear Jamie Oliver was making a brave attempt to teach people with zero cooking skills how to fend for themselves. And when I mean zero skills, I really mean zero...they have never cooked anything in their entire life. It is overwhelming to see the number of such people that actually exist. What Jamie is trying to do is to teach a group of people some very basic recipes and then urging those people to teach the same to another group of people. The idea is to pass on the baton, and in this way, many more people are using their pots and pans.

Of course, the journey has not been easy. The people have got used to their way of life and can cook up every excuse possible, not to cook in their kitchens. So breaking the barrier has been tough for Jamie. Hence for someone like Mike the miner, who has never handled a pan in his life to do a lovely stir fry and also to teach it to another group of people is such a satisfying thing to see. Or take Sharon, the mom, who breaks out into tears when her daughter, actually likes and compliments her on the pancakes she has cooked. Pancakes! That's no big deal, we might say....but, you see, Sharon has never cooked anything for her child, or for herself till now...well, for that matter, even her mom had never done anything like that. These are people who live on ready made meals. Needless to say, their diet is playing havoc on their health too. Jamie's stepping into their lives has made such a big difference. While earlier, they used to perch on the sofas and eat their readymade meals, they now have a dining table to sit down and enjoy their home cooked family meals. Where one lady's kitchen had just one tiny pan to show for cooking utensils, it now boasts of a whole set of pans of various sizes.

Yes, in days , when cookery shows are aplenty, and the chefs are dishing out delicacies for those who belong to the relatively higher echelons of cooking, Jamie's approach to teach basic cooking skills to real people, to improve thier quality of life, is really to be admired. Of course, he has a long way to go.

Obesity levels are soaring in the developed world, Great Britain, being the third most obese country in the world! Surely, a half hour spent today, is worth all it's weight in gold, for a healthy tomorrow.

Rather than looking at the facts and figures, Jamie urges the people to take it in their own hands to do something about the current situation. A person learns a recipe, teaches it to a few others, those few go on to teach more and in this way, a chain is formed and many more people actually learn to cook. Check out Jamie's website to learn more about this great campaign.

Today's recipe is also a very easy one...one even a novice can whip up. Yes, it is a simple apple crumble.

Apples abound during this time of the year and this is another nice way to use them up. This is how I make my apple crumble...slightly spiced up and not overtly sweet and buttery.

What's needed-

4 apples, peeled , cored and chopped
3 tblsp of honey( or according to desired level of sweetness)s
2 cloves
1 inch cinnamon stick
1/2 tsp crushed red chillies

The topping-

1/4 c of jumbo oats
1 and 1/2 tblsp plain flour
1 and 1/4 tblsp of dark brown sugar(I used muscovado)
1 tblsp ghee/butter, melted
1 tblsp of chopped nuts( I used pistachio)

How to-
1. Place the apple, honey,cloves, cinnamon and crushed red chillies in a wide pan and mix well. Place the pan over high heat and stir well. Reduce the heat to low, cover the pan and cook till the apples soften. Keep stirring every now and then, to avoid burning. Do this till the apples soften and the juices evaporate. Remove from heat and keep aside.
2. Pre heat the oven at 180 deg C.
3. Mix together all the ingredients for the topping.
4. Divide the apple mixture among four ramekins ( mine were 3 inches wide) and sprinkle the topping over each.
5. Arrange the ramekins on a large baking tray and place in the centre of the pre heated oven. Bake for approximately 30-35 minutes or till the top is nicely browned and the fruit mixture is bubbling.
Notes-
- This is a very forgiving recipe. The sweetness can be adjusted ( according to the tatness of the apples), the amount of topping can be increased or decreased.
- It can also be made in one shallow dish instead of individual ramekins ...just spread the apple mixture and sprinkle the topping.
- In fact, you need not even cook the apples, just mix with the rest of the ingredients and arrange in a baking pan, sprinkling the topping over the fruit(of course, this will give different texture, but tastes good nevertheless).
- This can be made with other fruits as well.
That's it! Serve it on it's own or with some thick cream or custard. We had ours on their own. It was nice digging in...the crisp topping with the spiced, softer fruit within, was a delight.

Update-
Am sending this crumble over to Maninas as a part of 'Eating with the season'.
October 07, 2008
6:30
On eight years of togetherness...
» ‎ sunita's world

''Our wedding was many years ago. The celebration continues to this day. ''
~Gene Perret
October 06, 2008
4:27
Double toned...
» ‎ sunita's world
Hope all of you had a great start to the week. Saturday was a very busy day for us... all the activities seem to seem to be happening on that very day, and we were literally hopping from one place to the other ; we were really glad when we got home.

Yesterday, however was a different story altogether... a totally laid back one. It was a very wet day, but , huddled indoors, we enjoyed each other's company as well as an elaborate lunch. It is nice to cook like that...without any pressures of time, no deadlines to meet, and having loved ones around you. Hmm, can you sense the Monday morning blues ;-)

But seriously, the recipe for today is something that I'm really excited about....pistachio and chocolate pinwheel cookies.

These were very good, yes, the kind of end product that makes the baker in me jump with joy. Not loaded with butter and sugar, but mildly sweet and wonderfully crumbly...an absolute melt in the mouth. As you can see from the lavish praises that I have bestowed on them, we were really enjoyed these cookies. And this is how I made them.

What's needed-

1/2 C pistachios
1 c plain flour
3/4 c oat flakes
1/4 tblsp of bicarbonate of soda
1 egg
1/2 C sunflower oil
5 tblsp of honey
a few drops of vanilla essence
2 and 1/2 tblsp of unsweetened cocoa powder

How to-
1. Grind together the pistachios, flour and oat flakes to the consistency of fine semolina. Add the soda and mix well. Keep aside in a bowl.
2. In another bowl, whisk together the egg, oil, honey and vanilla.
3. Make a well in the centre of the nut meal and tip in the egg mixture. Bring everything together and divide into two portions.
4. Mix in the cocoa powder to one of the portions and wrap both the portions in plastic wrap. Chill for about 1/2 an hour.
5. Place a portion of the dough on a rolling board, covered with plastic wrap. Pat it out to a rectangle of about 2-3 mms in thickness. Gently, roll a rolling pin over it to smooth the top. Repeat the same with the other portion ( keeping it on another bit of plastic wrap), keeping the size same as the other. Gently lift up the cocoa portion with the plastic wrap underneath and turn it over on the other. Peel away the plastic wrap which will be on the top now.
6. From the longer end, start to make a roll, using the plastic wrap below the plain portion to help.
  
  Wrap in plastic wrap and chill again for another 1/2 hour.
7. Pre heat the oven at 190 deg c and line a baking tray with foil.
8. Slice the roll into about 1 cm thickness for each. Lay them flat with the cut side up and arrange on the prepared tray, a little apart from each other.
9. Bake in the centre of the preheated oven for approximately 15 minutes or till the edges start to brown slightly. cool in the tray for about 2 minutes. Transfer to a rack to cool completely before storing in air tight containers.
They are, in fact, quite easy to assemble. And when you bite into them, everything will be worthwhile. And they look pretty too. So, what more can you ask from a humble cookie. They do not last very long though :-D

Enjoy!
October 03, 2008
1:37
Berries galore...
» ‎ sunita's world

During this time of the year, the walk and cycle path near our house becomes a berry picking hub. The entire way is lined with blackberry bushes on both sides. Cycle or walk down the path and you will see, people with their plastic tubs, elbowing through the bramble, collecting the berries, children, stopping and picking some as well. Yes, just like that..a free bounty of nature. As for the taste of the berries, ripened in the bushes themselves, they are the sweetest ever. A few glimpses of them follow...

The blackberry tends to be red during its unripe ("green") phase, leading to an old expression that "blackberries are red when they're green"(here)

The bounty high above, and beyond reach!

Another berry that can be seen is the Hawthorne berry. These little red berries are very pretty to look at. Also known as May Day Flower, May Blossom and Haw, it is a shrub that is actually a member of the rose family.This berry is supposed to have medicinal properties, but is not without it's side effects... so be careful.

Have a great weekend everyone; and Happy Durga puja to my Indian readers!
October 01, 2008
14:22
Autumnal comfort...
» ‎ sunita's world
What a blustery start to the day we had today! Just before the kid's school time, it rained cats and dogs. Rengoni's class was going on a trip today, and I too was a bit disappointed; she and her mates have been looking forward to this trip so much. But, then, within moments, the skies cleared and we were even able to bike to their school. Sometimes, I am glad that the English weather is so fickle...it means that that one can really hope for clear skies in minutes after a very heavy downpour ;-)

Now, butternut squash is one vegetable, which all four of us really adore. The sweet and nutty taste of this vegetable and the multitude of ways in which it can be used makes it most desirable. Whether it is roasted, or pureed for soup, or used to bake cakes/muffins, or added to curries, it lends it's special flavours. It can easily be used interchangeably with other types of pumpkin. In fact, we consume more butternut squash than pumpkin.

In the UK, the butternut squash season starts from September, and we have already started gorging on them. Today I made a simple butternut squash risotto for dinner.

I usually have mixed feelings about the way I prepare risottos, and I hope the purists will excuse me for taking liberties with this dish. Sometimes you will find me putting in the liquid all at once, and sometimes I have also chucked everything into the oven. I have also used different varieties of rice to make it and did not confine it to only arborio. But, there are, of course, occasions, when I love to stand over the stove top and cook it, stirring, adding the stock, a little at a time, and taking in the lovely aromas as I do so, and also cook it with the traditional Italian grain. This was one of those days, or rather evenings. Due to some engagements during the day, dinner was not ready in advance and seeing that the kids were keeping themselves rather well engaged, I decided to go the standing, stirring, pouring way. Somehow I find it therapeutic, at times. And at the end of it all, serving ladlefuls of the creamy and flavourful risotto and seeing everyone enjoy every spoonful, made all the trouble worthwhile.

What's needed-

1/2 of a medium sized butternut squash, peeled and chopped
2 C of arborio rice
2 tblsp extra virgin olive oil
1 small onion, finely chopped
4 cloves of garlic, finely chopped
1 inch of ginger, finely chopped
1 tblsp of Italian seasoning
1/2 tsp crushed red chillies(more or less)
1 bay leaf
8C of chicken/vegetable stock (approximately)
3 tblsp of grated cheddar cheese
salt and freshly ground pepper to taste

How to-
1. Heat the oil in a deep pan and add the onions, ginger and garlic. Cook over low heat, stirring constantly and cook till the onions are translucent.
2. Add the butternut squash with a pinch of salt and cook for 2 minutes. Add the rice, Italian seasoning, crushed red chillies and fry for another 2-3 minutes...keep stirring constantly to avoid browning.
3. Add 2 and 1/2 C of the stock, bay leaf and bring to a boil. Season with salt and freshly ground pepper. Reduce the heat to medium low and cook, stirring every now and then till the liquid is reduced considerably (do not let it dry out completely). Keep adding the rest of the stock in a couple of installments, stirring and cooking till the rice is done. The squash will also be cooked by then.
4. Stir in the cheese, mix well, and remove from heat.
5. Serve hot.
The warmth from the risotto was the perfect end to a chilly and blustery autumnal day. All the flavours came through delightfully in our bowls.

A spoonful of autumnal comfort

Related posts-
September 30, 2008
15:35
Clicked crusts...well, sort of
» ‎ sunita's world

I have missed participating in the wonderful Click event for the last couple of months, and this month's was slipping away too. But Crusts, this months theme, is something close to my heart and I have whipped up quite a few crusts in my time.

Haven't been able to do much experimenting with the camera for the last few days, but am still joining in with one of my favourites from the archives.

Some of you must have seen the following picture already, which was for the daring baker's challenge (August) These were really fun to make and I enjoyed decorating and fussing over this assortment of mini eclairs and profiteroles, not to mention enjoying eating them as well. So there you go...my little chocolate eclairs and profiteroles are off to join all those gorgeous entries that are already gracing the Click picture gallery.
September 29, 2008
4:00
I spy... a pie!
» ‎ sunita's world
Hope all of you had great start to the weekend. I found it even cooler today, though the sun is out there in full force.

The following recipe for a fish and vegetable pie...

is one which we really enjoyed a lot. It is not loaded with butter and the little cheese that I have used can easily be given a miss. With the vegetables and fish, it does not need lots of accompaniments to make a complete meal. It has a few little steps,none of them daunting at all. It can be made either in individual portions or in one single pan. But, I suggest making the individual portions...makes it easier to eat without too much mess, and it is definitely all the more appealing , visually.

What's needed-

1/2 kg of salmon, cut into small pieces
9-10 medium sized potatoes, quartered, boiled and peeled
1 and 1/2 C peas
1 carrot, finely chopped
1/2 red pepper, finely chopped
1 small onion, finely chopped
3-4 cloves of garlic, finely chopped
1 bay leaf
1+1 tblsp olive oil
3C +1/2 C milk
50 gms of Red Leicester cheese or cheddar cheese
1 and 1/2 tblsp plain flour
salt and freshly ground pepper to taste

How to-
1. Mash the potatoes with the 1/2 C of milk and 25 gms of cheese. Keep aside.
2. Heat 1 tblsp of olive oil . Add the onion, peas, carrot, garlic and red pepper, and cook for a minute.
3. Spread them at the bottom of the pan and arrange the pieces of fish on top with the skin side down. Pour the milk. Add the bay leaf and season with salt and freshly ground pepper.Bring everything to a boil. reduce the heat and simmer for about 2 minutes (the fish would have cooked through by now). Strain the milk in a bowl and save aside, discarding the bay leaf.
4. Heat the other tblsp of oil and add the flour. Stir constantly for a minute over medium heat and add the strained milk. Use a whisk and whisk continuously to prevent massive lumps. Bring to a boil. When it starts to thicken ( should take a few seconds), remove from heat and pass through a sieve into a bowl. Mix the sauce with rest of the cheese.
5. Pre heat the oven at 220 deg c and grease 6 ramekins.
6. Fill the ramekins with the fish ( slightly crumbled) and veggie mixture .Spoon the sauce over this and top with the mashed potatoes.
7. Bake in the centre of the pre heated oven and bake till it is bubbly and the top browns. Serve hot, though be very careful if serving to little ones, it's going to very hot , especially under the potatoes.
You must have noticed the orangish hue of my pies...this is due to the Leicester cheese that I used. Cheddar cheese will not give this hue, but will not affect the taste.

This formed a wonderful lunch...wholesome and filling at the same time. We had ours with some fresh salad and some steamed beans.

Am sending this over to dear Ivy for her savoury pie event.
September 27, 2008
13:12
Lavash crackers for the Daring bakers.
» ‎ sunita's world

This month's challenge has got to be the easiest, but the fun of all the challenges so far. The best thing is that it was easy on the waistline ;-)

To quote the hosts,

''This month, we are making Daring Bakers history as our September challenge is vegan and/or gluten free. For the first time ever, the torch has been passed to « Alternative » Daring Bakers : Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. We wanted to make something savory this month, and we chose the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).

The Challenge: Make Lavash Crackers and create a dip/spread/salsa/relish to accompany it. This challenge allows for large helpings of creativity and personality, with the crackers, your flavor choices for the crackers, and with your dip/spread choice.

The Rules: You can make the Lavash Crackers either with all purpose wheat flour or you can try making them gluten free. You may use any variety of spices/seeds/salt to top the crackers. All dips/spreads/relishes/salsas must be vegan and gluten free.

The Definitions: Vegan - no animal products of any kind ([en.wikipedia.org]); Gluten Free - No wheat (including kamut and spelt), barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent. For the purposes of this challenge, we are also excluding oats, even though there are gluten free oats available in some parts of the world. ([en.wikipedia.org])

Heads Up :

* You can do so much to make this recipe your own – adding dried herbs or roasted garlic, etc., to the dough, using gourmet spices-salts-seasonings-seeds to sprinkle on top, etc.
* The following recipe includes directions for both gluten-free crackers (à la Natalie !) and traditional AP flour crackers.
* The key to crispy crackers is rolling out the dough as thinly as possible. We noticed that the crackers turned out better if you divide the dough in half before rolling. You’ll roll out the dough as per the directions, decorate and cook the crackers in two batches.

RECIPE - Recipe Reference: The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

Here's a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids...It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)...

The key to a crisp lavash,...is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

or

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.''

What I did-

Based on the above recipe, I made my spicy rye and whole wheat crackers . I am noting my measurements below-

1C wholewheat flour (atta)
1/2 C rye flour
1 tblsp agave syrup
1 tblsp roasted and ground cumin
1 tblsp dried mint
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp instant yeast
1 tblsp vegetable oil
1/2 C water at room temperature

I followed the given instructions to make the dough (mixed the herbs and spices into it) and rest..

This was my first tryst with rye flour and so, I did know what to expect. but, to my pleasant surprise, everything went smoothly and I was able to roll out the dough quite thin. I divided the dough into three portions- rolled one in to a circle and cut into wedges before baking; rolled one into an oblong shape and cut into strips ( some straight, some wavy); and roled the third into a circle and broke into chards after baking.

For the topping, I used a sprinkling of the following in various combinations -

sesame seeds
crushed red chillies
cumin seeds
freshly ground pepper

They took less than 20 minutes to bake. I watched the oven like a hawk for the last few minutes.

My dip- A very simple Sprouted Moong chutney

2C sprouted moong beans
2 tblsp mustard oil
2 inch of ginger, chopped
4 green chillies, chopped(or as per taste)
salt to taste

Grind all the above with a little water to form a slightly coarse paste.

That's it! Lovely crisp crackers are now ready to be enjoyed.

We loved the crackers. Rengoni couldn't stop at a few. Agastya had gone to a friend's birthday party and when he came back, the first thing that he was told about by Rengoni, was 'mum's crackers'. And I was glad...well, why not...so much better than crisps ;-)
September 26, 2008
6:26
Leftovers anyone?
» ‎ sunita's world
How often, if any, do you have leftovers from a meal? Do you always use them in the same way for another meal? Or do you mix and match and make different creations? Does it bother you if you have leftovers?

If I had to answer those questions I would say yes, I do have leftovers quite frequently. I very, very rarely use them in the same way for another meal...mix and match, yes, I do it all of the time. Bothered? Not at all. In fact, most of the time I intentionally make a little extra. With the exception of a few dishes, most of them are reinvented. Which also means less of those looks and expressions at the dining table, which say ''Oh no! Not again!''

So, have left over rice? Fry them, as in here with an assortment of vegetables and make a meal out of them. Or make a few patties like here. Got left over dal? Make bread as in here. There...you get the flow...I'm sure many of you must have some brilliant ideas of your own.

Now, why talk of leftovers? Because our last night's meal was also made with leftovers. In my present state, it was such a life saver. Not wanting slave over the stove top too much, I ransacked the fridge and found a bowl of adai batter sitting snugly in a corner...hmm, time to do something with it.

After being acquainted with adai in so many of my fellow bloggers' hubs, which for a layman...no, laywoman like me, is a crepe made with a batter of ground rice and an assortment of lentils (prevalent in South India?). I have been drooling over quite a few of them, like this and this, and so many others, and wanted to try it out myself a couple of days ago. Please bear in mind that I took the inspiration and concocted my own recipe. The adais were greatly loved by all of us and formed a filling meal. So thanks to all those lovely adai makers out there for the inspiration.

For the adai, I had washed and soaked 1C rice(mix of basmati+wild rice) and 2C of mixed lentils(split red lentils, tuvar, moong) for 6-8 hours and ground them with a small bunch of mint leaves and 4 cloves of garlic and 2 inches of ginger. I added a little water, but not too much, just enough to make it of a thick, yet spreading consistency. To this batter, I added 1 grated carrot and 1 finely chopped onion. I did not measure the whole amount of this batter (be my guest, figure it out yourself ;-)).

Adai, however, is not the recipe that I want to talk of today. It is what I made out of the leftover adai batter that is going to occupy the limelight. The reason for citing the above, is that I used 2 and 1/2 cups of this adai mixture for the following savoury cake.

What's needed for the savoury cake-

2 and 1/2 C of the above adai mix (remember, the above measurements yielded more than these 2 and 1/2 cups)
1 tsp sundried tomato paste
3 tblsp Greek yogurt
a handful of dessicated coconut
1 C chopped walnuts
1 tsp roasted and ground cumin
a pinch of chilli powder (more or less)

How to-
1. Pre heat the oven at 200 deg C. Line an 8 inch round pan with foil, big enough to cover the bottom and come all the way up the sides of the pan, and grease well (preferably with a non stick spray).
2. Mix the first four ingredients and 3/4 c of the chopped walnuts.
3. Tip the mixture into the lined and greased pan. Smooth the top and sprinkle the rest of the nuts on top.
4. Place the pan in the centre of the pre heated oven and bake for about 50-55 minutes or till a skewer inserted comes out clean. The sides will pull away from the pan and will be slightly crisper than the centre.
5. Cool in the pan for a minute and then lift it out of the pan with the foil to a rack. Cool for a few minutes and then gently peel off the foil.
6. Cut into wedges and serve hot. If serving later, cool completely on the rack. Re heat before serving (in the microwave, or wrap it completely in foil and heat in a pre heated oven.
We had our wedges with some boiled split red lentils (with some chopped cloves of garlic and some turmeric). The veggies, added to it towards the end, were leftovers from here and they added a wonderful flavour to the dal.

The cake can also be served with other light soups, some spicy chutney, or maybe some raita, or just plain yogurt. It is indeed very filling.

The whole meal was a delight, especially when taken into consideration how little effort went into the making. The cake was surprisingly moist and the nuts added a nice crunch. I would have loved to have added a bit more sun dried tomato paste, but a teaspoon was all that I had, so...

Enjoy your weekend !
September 24, 2008
14:50
A quickie roast...
» ‎ sunita's world
I woke up today, feeling feverish from my last night's high temperatures, accompanied by a splitting headache. The body was in no mood to drag itself from bed and start the day's chores ...every part ached. But, it was a week day, the children needed to go to school, the hubby had a long line of meetings to attend to and I had to be present at an appointment in the second half of the day. I heaved a very long sigh! The day ahead seemed, oh, so long.

Now, over the last few days, I have come across a couple of very exceptional individuals... individuals who have risen above their circumstances in unthinkable ways. They are all truly remarkable people and I bow to their fight against and rising above all odds. These people have left an indelible impression on me. And, at that moment, in those early hours of the morning, lying in bed, with blocked nostrils and a head that seemed to be ready to split at any moment, the thoughts of all those special people came to my mind, those who have never stopped smiling and up I rose and started the day. What's a little cold, when so much worse could happen. Everything got done, with the sneezes in between,...and yes, that includes blogging too ;-)

I made this bowl of spicy roasted veggies...

before leaving home in the afternoon, to be had for dinner. A very simple recipe but with great flavours. ...the raw and powdered spices and herbs worked their magic.

What's needed-

I carrot, scraped and chopped
2 parsnips, peeled and chopped
1/2 of a medium sized butternut squash, peeled, seeded and chopped
4-5 cloves of garlic, smashed
2 inches of ginger, smashed
1/2 tsp turmeric powder
1 tsp roasted and ground cumin
3 tblsp of extra virgin olive oil
salt to taste

How to-
1. Pre heat the oven at 200 deg C.
2. Mix all the ingredients in a roasting pan.
  
  Place the pan in the centre of the pre heated oven and bake for about 45-50 minutes. Toss them a couple of times in between.
3. Serve hot.
The aromas that emanated while baking was a treat to the senses. The vegetables were not overcooked and retained a nice bite. We had ours with some plain rice, dal and a fresh salad. A simple weeknight meal, which was a nice end to the day.
September 22, 2008
13:58
After a long time..
» ‎ sunita's world
Hope you all had a great start to the week. Ours was a grey one, but it does feel more and more autumny(?) now.The wind and rain lashed and the ground was scattered with quite a few colourful leaves and we could actually feel the leaves and twigs crunching beneath the tyres of our bikes, while taking in the chill morning air.

Now, those of you who are familiar with my humble world, know all too well, my love for the oven. I love to bake, and simply adore the lovely aromas that emanate from the oven. Whether it is a cake or a bread, or cookies or other savouries, baking gives me a high.

But wait, I don't bake for breakfast, lunch and dinner. I also love the stove top as well. Standing over a pot of food, stirring and sniffing the wonderful flavours give me a high too. There is also something about cooking with spices...something about all those whole spices touching the oil, spluttering and sizzling, and releasing their aromas...something about all those colourful powders , which when added, turn an ordinary dish into a 'spicilicious' one.

I felt the same gratification while making the following chicken pulao ( a one pot rice and chicken dish)...

something I was making after a long time. Dressed up with an assortment of spices turn this dish into a delightful one pot meal. Of course, this is my way of making it...there are probably a zillion methods of preparing a pot of chicken pulao.

Do not be intimidated by the list of ingredients...it is quite easy to make the dish and the end product is very satisfactory.

What's needed-

10 pieces of chicken, with incisions on them(I used mixed pieces from a whole chicken)
1C of plain yogurt
a large pinch of saffron
2 tblsp of lemon juice
1 onion, chopped
1 tsp sugar
1 tsp cumin powder
1/2 tsp turmeric powder
chilli powder (as per taste)
2 tblsp dessicated coconut(optional)
1 tsp garam masala powder
3 C basmati rice, washed in several changes of water and drained completely (leave it on a sieve to drain further and till needed)
2 tblsp of ghee/butter
salt to taste
3 and 1/2 C of water (approximately)

To be ground together-
1 onion, chopped
2 inch piece of ginger, chopped
4 cloves of garlic,chopped
2 ripe tomatoes,chopped

for tempering-
1 whole red chilli, split
1 bay leaf
1 tsp cumin seeds
3 cloves
3 cardamoms, split
2 inch stick of cinnamon

How to-
1. Marinate the chicken with the yogurt, saffron and lemon juice for about 1/2 and hour.
2. Heat the ghee/butter in a big and thick bottomed pan, and add the ingredients for tempering. When the spices release their aroma, add the sugar and let it caramelise.
3. Add the chopped onions and cook, stirring continuously till translucent. Add the ground paste, along with the coconut, turmeric, cumin and chilli powders. Cook, stirring constantly, till all the moisture evaporates and the mixture gets lumpy.
4. add the chicken pieces, along with the marinade. Season with salt, stir and cook for 5-6 minutes over medium - high heat.
5. Reduce the heat to medium low, cover and cook till the chicken is cooked 3/4ths of the way.
6. While the chicken cooks, in another pan, dry roast the rice for a few minutes till the grains are crispy. Remove from heat and save aside for later.
7. Increase the heat for the chicken, and stir till dry enough. Add the rice, water and garam masala powder , stir well and bring to a boil . Reduce the heat, cover and cook till the water has evaporated. But do check... if you see the rice grains have cooked and there is still quite some liquid left, then raise the heat and stir constantly till all the moisture evaporates. We do not want the rice to overcook and become mushy. Remove from heat.
8. Serve immediately with raita or yogurt. If serving later, let it cool completely( stir it a bit to quicken the cooling process) and then cover. If the cover is put on immediately after removing from heat, it will make the rice cook a bit more.
- While cooking the chicken, if you feel that it has dried out too much and there is still a long way to go before it gets cooked 3/4 of the way, you can always add a little water...just remember to let it evaporate later.
- Next time, I am going to add a little less water as the rice cooks quite quickly.
- This dish can easily be turned into a vegetarian one...just substitute the chicken with something else..maybe soy chunks, paneer,cauliflower, potatoes...perhaps you could give me some ideas ;-)
We enjoyed ours with some boondi raita (mix of plain yogurt, boondi, cumin powder, chilli powder and salt) on the side.

All in all, this was one yummy dish, and as we were having it after a long time, it added to the pleasure. All four of us tucked in with great gusto. The heat from the pulao was wonderfully complimented by the coolness of the raita...a marriage made in heaven. And yes, I enjoyed cooking it and taking in the delightful fragrances that emanated from the pot.
September 19, 2008
15:18
Stuffed!
» ‎ sunita's world
Life is so full of surprises. Just when you think everything is fine, it throws a nasty one at you, sends you back to think, 'Hey! Where did that come from?' But then, there are also some surprises, which you simply can't get enough. Those little, unexpected ones, which brighten your day, make you feel that life couldn't have been better....roses and thorns, as they say. Excuse me, but,I'm just in that sort of roses and thorns way.

Lets's head straight to the kitchen now, where I have been making these yummy stuffed mini naans today...

and am wasting no time in sharing them with all you wonderful people out there. I must say, there is something really special about stuffed goodies. They look rather plain on the outside, but bite into them, and voila...a different sensation altogether. I simply love those surprises that lay hidden in them, tingling the tastebuds.

What's needed-

3 c whole wheat flour(atta)
1 C warm milk
3 tsp fast action dried yeast
1 tsp sugar
1 tblsp salt
3 tblsp plain yogurt
2 tblsp dried mint

The filling-

5 medium sized potatoes,boiled,peeled and crumbled
1 small carrot, grated
1/2 yellow pepper, finely chopped
1 large close capped mushroom, sliced
1 small onion, finely chopped
4-5 cloves of garlic, finely chopped
1 tblsp cumin powder
3/4 tsp turmeric powder
chilli powder(as per taste)
2 tblsp oil

for the tempering-
1 tblsp cumin seeds
1 bay leaf
1whole dried red chilli ,split

others-
sesame seeds(for sprinkling on top)
a little melted butter for brushing the tops
salt to taste
a little paneer, crumbled(optional)

How to-
1. Whisk together the yeast and sugar with 1/2 c of the milk and keep aside for about 10 minutes or till frothy.
2. In a bowl, mix together the flour, mint and salt.
3. Make a well in the flour mixture and tip in the yeast mixture, the rest of the milk, and the yogurt. Mix together and knead for about 7-8 minutes to form a smooth ball of dough. use floured hands if you find it too sticky in the beginning.
4. Place the ball of dough in a oiled bowl and toss it. Cover the bowl with plastic wrap and leave in a preferably warm place for about an hour or till doubled in volume.
5. While the dough rises, make the filling. Heat the oil and add the add the ingredients for tempering.
6. When the seeds splutter, add the onions and garlic and stir for 3-4 seconds. Add the mushrooms, carrot, yellow pepper, cumin and turmeric powders and a pinch of salt. Cook over medium heat, stirring continuously till the mushrooms soften Add the potatoes, sun dried tomatoe paste and season with salt.Stir to combine, for about 2-3 minutes and remove from heat. Cool completely(spreading it out on a plate quickens the process). Divide into 10 equal portions.
7. Pre heat the oven at 250 deg C.
8. Punch down the dough and knead for a couple of minutes. Divide into 10 portions.Shape into balls and slightly flatten them.
9. Roll them out into discs of about 4 inches in diameter. Place a portion of the filling and a little of the crumbled paneer in the centre of each. Gather the edges to form a pouch.
10. Gently flatten them and pat them out with the fingertips to about 4-5 inches in diameter.Taper one end of the dough to make a tear shape and place on a baking tray. Sprinkle the sesame seeds on top. If baking in batches, keep the unused balls of dough, covered, to prevent drying
11. Place the tray on the top rack of the preheated oven and bake for about 10-11 minutes or till golden.. (Do keep an eye on them after 7-8 minutes...they over brown too quickly). Brush with a little melted butter and cool in the tray for a couple of minutes.
12. Serve immediately with yougurt or pickle. If storing for later, transfer to a rack and cool completely. Stack them one on top of the other and wrap in foil and warm before serving.
We loved biting through the soft naans to reach the surprise within. The fiiling was a delight...the sundried tomatoes added a wonderful flavour. I kept the potatoes a little chunky, as you can see from the bits peeking out...they added a nice bite;but, if you prefer, the potatoes can be mashed completely for easier rolling.

Related posts-
- Matar-keema naan(peas-mince naans)
- Plain naan
September 17, 2008
15:00
A little sweetness...
» ‎ sunita's world
Fridge cleaning...yes, that's when you need to empty everything stored inside it- yes, even those small tubs and tubes that get tucked away more and more into the remote corners, as newer entries make their way to be chilled. And then, you discover that the tub or tube of this and that, that you've been meaning to use for quite a while, were, just a few days short of their expiry date. And then you hurriedly try to concoct something to prevent the guilt of throwing it away...in times as the present, throwing away sounds too criminal.

So, preventing the guilt was exactly what I did...a couple of days ago, when I was cleaning the fridge, and landed on a tub of ricotta cheese. Life has been throwing us a few challenges the last few days...you now, the kind when you look too much ahead and begin to dread what might lay in the future ...whether the light at the end of the tunnel will be a really bright one...of course, I am presuming that there will be a light - there has to be :-) The following Ricotta and pistachio brownies were, therefore, concocted and duly enjoyed by us. We definitely needed the sweetness.

The following is the very simple recipe for the above brownies...

What's needed-

250 gms of ricotta cheese
125 gms of plain chocolate, melted and slightly cooled
1 C pistachios, roughly ground
1C applesauce
2 tblsp honey
7 tblsps of whole wheat flour(atta)
1/2 C of hot water

How to-
1. Pre heat the oven at 180 deg C. Line an 8 inch square pan with foil and grease it(I used non stick spray)
2. Whisk together the ricotta, honey and applesauce.
3. Add the flour, chocolate, 3/4 of the pistachios and the hot water, one by one, whisking well after each addition.
4. Transfer the mix to the prepared pan and smooth the top.
5. Sprinkle the rest of the nuts on the top. Place the pan in the centre of the pre heated oven and bake for 30 minutes. Cover the top with foil ( to avoid over browning the top) and bake for another 25-27 minutes.
6. Cool in the pan for 4-5 minutes. Lift it up gently with the foil and transfer to a rack. It will be very soft at this stage. Tastes great even now. Cut into squares and enjoy. But, if you like it firmer, cool completely before devouring. But, it does taste best when slightly warm.
Enjoy! And get ready to face life's challenges :-)
September 15, 2008
5:40
Peanut butter and banana bread...
» ‎ sunita's world
Another new day...another new week. Hope all of you had a relaxing weekend and a great start to the week. Of course, with two active kids around, our weekends are anything but quiet...but, yes, it's nice to have them around and do things at our own pace.

I love baking bread...kneading the dough, watching it rise and smelling the wonderful aromas wafting through the house, as it bakes away...gives me so much pleasure and brings a spring to my step. The following peanut butter and banana bread,

which we enjoyed for breakfast a while ago, made me go through all those emotions...making all the trouble, worthwhile. The following recipe has been adapted from this, to which I made my own substitutions and measurements to make it my own...and hence, I'm noting it down...

What's needed-

2 tsp fast action dried yeast
5-6 tblsp warm water
1/2 C milk, scalded and cooled
1 large, ripe banana, mashed
4 tblsp chunky peanut butter
1 egg
3/4 tsp salt
3 and 1/2 C of plain flour+extra for kneading
1 C wholemeal flour
4 tblsp dark brown sugar

How to-
1. Mix together the flours and yeast. Add the warm water, whisk thoroughly and keep aside.
2. Cream together the peanut butter,banana and sugar. Add the milk, salt and egg and blend well.
3. Add the flour mixture, a cup, at a time, and mix in.
4. Turn the dough onto a floured board and knead for about 10 minutes. Use more flour to keep it from sticking-a tablespoon at a time. Knead till the dough is smooth and supple.
5. Place the ball of dough in an oiled bowl and cover with an oiled plastic wrap. Leave aside till doubled in volume.
6. Punch down the dough , knead for a couple of minutes and shape into a ball. Transfer the ball to an oiled baking tray and pat out to about 8-8and 1/2 inches in diameter. With a sharp knife, make three parallel cuts. Cover loosely with an oiled plastic wrap and leave to rise again till doubled in volume.
7. Pre heat the oven at 176 deg C.
8. Dust the dough lightly with flour and bake in the centre of the pre heated oven for approximately 15 minutes or till the top browns. Cover with foil and bake for another 30-35 minutes.
9. Cool in the tray for a couple of minutes and transfer to a rack to cool completely before slicing.
I baked the bread at night, cooled on a rack, covered with foil and sliced the next morning.

This is a wonderful smelling and tasting bread. It had a sort of spongy texture and had a nice bite from the bits of peanuts.

We had it for breakfast, simply with drizzles of honey.
September 12, 2008
10:44
Snacks to keep the peace...
» ‎ sunita's world
Woke up to this yesterday...

The sunne rising!

isn't it gorgeous! And, of course, we woke up to a downpour, today. How typical !

Now, Dinesh is the resident fried snacks fan. Generally, he is quite good with his health (touch wood) , hits the gym and pool regularly...but, put a plate of fried goodies in front of him and he won't think twice about lapping them up. He doesn't mind dishing them up either... that is, if only I let him. No, don't get me wrong...this has nothing to do with the 'man earns, woman cooks' thing. It is just my obsession with the kitchen...I know, I am probably crazy to turn down his innumerable offers of help. Dinesh even jokes that I'm probably afraid of the competition ...and I must admit, that, he is, actually, quite a good cook.

Coming back to fried goodies, I am really mean most of the time and hardly make any. And yes, Dinesh does threaten to make them himself. Probably I should let him...but then, the very, very, rare occasions that I do let him in the kitchen, his snacks are so good, I do find them hard to resist. So, once in a blue moon, I do make a few, so called fried snacks to maintain the peace ;-) The following, simple vegetable- rice patties were made to satisfy such cravings...

What's needed-

1 and 1/2 c of very slightly overcooked and cooled rice (got leftovers? use them)
a bunch of coriander, chopped
1/3 of a large red pepper, finely chopped
3 cloves of garlic, finely chopped
1 small carrot, grated
1 small onion, finely chopped
1/4 tsp turmeric powder
1 egg, beaten
1/2 tblsp oil +extra for pan frying

How to-
1. Mix all the ingredients well, in a sort of mashing movement with the hand, till they all come together, enough to enable it to be shaped.
2. Heat the oil up to 1mm deep in a pan.
3. Shape the mixture into balls (little bigger than a walnut), slightly flatten and fry them in the hot oil for 2-3 minutes on each side or till nicely browned.
4. Drain on paper towels and serve hot.
They tasted quite nice...crispy on the outside with a slightly softer centre, with all the ingredients adding their own distinctive flavour. One can also add some chopped green chillies to the mixture if you want it hot.

There were some very happy people in the house that day :-)

We had ours with some Greek yogurt.

Have a great weekend !
September 10, 2008
13:12
A stack for dinner...
» ‎ sunita's world
What a gorgeous day it turned out to be, today. The sun was in it's full autumnal glory, there was a slight breeze accompanied by that nip in the air, which is so common for this time of the year. Yes, I love autumn.

Now let's talk about parathas. Well, there will probably be very few who are familiar with them and don't like them. We are definitely not among those few. Parathas can hardly go wrong, what with the zillions of combinations that can be rustled up, making them a meal in themselves. Whether enjoyed at home on their own or with other curries or with some yogurt and pickle, they form a nice , filling meal. They also form a fuss free item to pack in the lunchbox.

I don't mind making stuffed parathas, but must admit that I more often resort to adding everything to the dough itself. The following tomato and paneer parathas...

are another one of such.

What's needed-

3 ripe, medium sized tomatoes, chopped
4 cloves of garlic, chopped
1inch of ginger, chopped
1 small onion, chopped
4 and 1/2 C of whole wheat flour(atta) + extra for rolling
1/2 tsp turmeric powder
1 tblsp cumin powder
1 tsp cumin seeds
1 and 1/2 tsp garam masala powder
1/2 tsp chilli powder (more or less)
1 tlsp (level) salt
150 gms paneer, grated
2 tblsp oil
2/3 C water

How to-
1. Blend together the tomatoes, ginger, garlic and onion in a food processor with the water.
2. In a bowl, mix together the rest of the ingredients.
3. Tip in the tomato mix into the flour mix and knead well to form a ball of dough.
4. Cover the bowl with plastic wrap and let the dough rest for at least half an hour.
5. Divide the dough into 16 equal portions, and slightly flatten them. Roll the balls in the extra flour.
6. Roll out each ball into discs of about 6inches in diameter.
7. Grease a griddle ( I used non stick spray) and place a rolled out disc onto it. Cook over medium heat for 10-11 seconds. Turn over and repeat. Turn and cook again on each side for 4-5 seconds or till dark brown spots appear. Repeat for all the other balls of dough.
8. Stack them, one atop the other and cover with foil, if using later.
9. Serve hot with dal, curries, or just with yogurt/pickle.
We had yogurt/pickle with the parathas for dinner.

My choice- yogurt!

Related posts-
September 08, 2008
3:00
A triple...
» ‎ sunita's world
Hope all of you have had a great start to the week.

As I was about to write this post, it dawned on me, that, this is actually my 3o1st post. I didn't realise that I had reached the mark already. And I immediately felt a wave of nostalgia come over me. How could I have thought, on that cold December night of 2006, that, something which I was starting, without anything particular in mind, would go on to become such a real passion. It was such a casual start....just look at the name...'Sunita's world'...it's as simple as that...no second thoughts. But, again, it was meant to be a reflection of my simple world... a record of my ramblings as I sailed through life. It was not for any audience...was just like an online diary. After spending the day in a flurry of activities, running after two young kids, this was my 'me time', so to speak.

I loved to write and I loved to cook and bake. The kitchen has always been my lab...and I started to record the results of my experiments along with my thoughts...the reason...so that I could return to them, for reference, if needed. And then, came the comments and the emails...so, someone was actually reading them! How strange! And from then on, started the bond, the bond that we food bloggers share. Countries, religion, nothing matters...all bound by the common love of food. And those people, all of you wonderful people, most of whom I haven't even seen, have become a part of my life...encouraging and sharing...I have learnt so much from all of you...not just about food, but of different aspects of life as well.

I was overwhelmed the most, earlier on in this year, when I mistakenly ( read 'stupidly') deleted my blog! Do you remember that? More than a years' worth of work, wiped out in a second. But then, the love started pouring in. So many of you - some of whose names, I hadn't even heard of before that day- came forward, with suggestions, with bookmarked posts, even going through Googles' caches, trying to recover my posts, and of course, the moral support. No, I did not ask you to go through all that immense trouble, but then, you don't need to tell friends that, do you? I just asked for suggestions, you did much more than that...yes, with every email that I received that day, my eyes were misty all over again. It was a very long day...the next morning, Google did restore my blog, but all the love and concern of the previous day, made an indelible impression on me. Thank you everyone, for being there.

Maybe, I should head back to the kitchen, now... Right! I made these blueberry, cornmeal and banana cupcakes,

many, many moons ago. Just remembered when Rengoni was asking about them. So here goes...

What's needed-

1 egg
1 large , ripe banana, mashed
4 tblspn of dark brown sugar
5 tblsp oil
5 tblsp of milk
1 C fine cornmeal
1/2 C wholewheat flour (atta)
2 tsp baking powder
1/2 tsp cinnamon powder
a pinch of salt
a handful of blueberries, slightly poked

How to-
1. Pre heat the oven at 180 deg C and line a cupcake tray.
2. Whisk together the egg, banana, oil, milk and sugar.
3. In another bowl, mix together the flour, cornmeal, baking powder, cinnamon powder, salt and blueberries.
4. Make a well in the centre of the flour mixture and tip in the egg mixture.
5. Fold in. Spoon tblsps of the mixture into the cupcake cases ( makes 8)
6. Place the tray in the centre of the pre heated oven and bake till a toothpick inserted, comes out clean. **
** Sorry, I am unable to give the exact time for baking. When the cupcakes begin to rise and the blueberries begin to leave their juices for a while, and the tops are firm and crack, that would be a nice time to do the test. Just remember that due to the juices from the berries, the toothpick may have some of it sticking to it.

The cupcakes were really soft and not overtly sweet.

Enjoy!
3:00
A triple...
» ‎ sunita's world
Hope all of you have had a great start to the week.

As I was about to write this post, it dawned on me, that, this is actually my 3o1st post. I didn't realise that I had reached the mark already. And I immediately felt a wave of nostalgia come over me. How could I have thought, on that cold December night of 2006, that, something which I was starting, without anything particular in mind, would go on to become such a real passion. It was such a casual start....just look at the name...'Sunita's world'...it's as simple as that...no second thoughts. But, again, it was meant to be a reflection of my simple world... a record of my ramblings as I sailed through life. It was not for any audience...was just like an online diary. After spending the day in a flurry of activities, running after two young kids, this was my 'me time', so to speak.

I loved to write and I loved to cook and bake. The kitchen has always been my lab...and I started to record the results of my experiments along with my thoughts...the reason...so that I could return to them, for reference, if needed. And then, came the comments and the emails...so, someone was actually reading them! How strange! And from then on, started the bond, the bond that we food bloggers share. Countries, religion, nothing matters...all bound by the common love of food. And those people, all of you wonderful people, most of whom I haven't even seen, have become a part of my life...encouraging and sharing...I have learnt so much from all of you...not just about food, but of different aspects of life as well.

I was overwhelmed the most, earlier on in this year, when I mistakenly ( read 'stupidly') deleted my blog! Do you remember that? More than a years' worth of work, wiped out in a second. But then, the love started pouring in. So many of you - some of whose names, I hadn't even heard of before that day- came forward, with suggestions, with bookmarked posts, even going through Googles' caches, trying to recover my posts, and of course, the moral support. No, I did not ask you to go through all that immense trouble, but then, you don't need to tell friends that, do you? I just asked for suggestions, you did much more than that...yes, with every email that I received that day, my eyes were misty all over again. It was a very long day...the next morning, Google did restore my blog, but all the love and concern of the previous day, made an indelible impression on me. Thank you everyone, for being there.

Maybe, I should head back to the kitchen, now... Right! I made these blueberry, cornmeal and banana cupcakes,

many, many moons ago. Just remembered when Rengoni was asking about them. So here goes...

What's needed-

1 egg
1 large , ripe banana, mashed
4 tblspn of dark brown sugar
5 tblsp oil
5 tblsp of milk
1 C fine cornmeal
1/2 C wholewheat flour (atta)
2 tsp baking powder
1/2 tsp cinnamon powder
a pinch of salt
a handful of blueberries, slightly poked

How to-
1. Pre heat the oven at 180 deg C and line a cupcake tray.
2. Whisk together the egg, banana, oil, milk and sugar.
3. In another bowl, mix together the flour, cornmeal, baking powder, cinnamon powder, salt and blueberries.
4. Make a well in the centre of the flour mixture and tip in the egg mixture.
5. Fold in. Spoon tblsps of the mixture into the cupcake cases ( makes 8)
6. Place the tray in the centre of the pre heated oven and bake till a toothpick inserted, comes out clean. **
** Sorry, I am unable to give the exact time for baking. When the cupcakes begin to rise and the blueberries begin to leave their juices for a while, and the tops are firm and crack, that would be a nice time to do the test. Just remember that due to the juices from the berries, the toothpick may have some of it sticking to it.

The cupcakes were really soft and not overtly sweet.

Enjoy!
September 05, 2008
5:52
Think spice...think 'favourite'- round up
» ‎ sunita's world

I called out for spicy recipes and was not disappointed in the least. Over the last month, wonderful spicy aromas have been wafting constantly from my inbox. Thank you everyone for bringing in your wonderful dishes to share and be a part of the 1st anniversary celebrations of 'Think spice...' ;and for for making this special edition, a success.

So, ladies and gentlemen (drum roll), here's the round up of all your amazing entries. I hope to have included every entry that has been sent my way. But, if you don't see yours in here, please do not hesitate to drop me a line and the error will be rectified as soon as possible.

Click on the above logo for the picture gallery

I have grouped the recipes according to the spices, in alphabetical order; so, here goes...

Allspice

Jugalbandi's Vegan peach tartlets with almond and pineapple sage

************************************************

Amchur

Sra's Ker Sangri

************************************************

Anise seeds

Jude's Pan de Higo - Spanish Fig Cake

********************************************
Asafoetida

Srimanthi's Lime rice
Cham's Kodubale
Sra's Ker Sangri

*********************************************
Black pepper

Hitashi's Pepper paneer
Wiffy's Black pepper beef
Sushma's Mixed Vegetables&Greens Kichidi
Dhanggit's Lemon, Rosemary & Honey Pork Roast

****************************************************
Cardamom

Medhaa's Sabudana ji kheerni
Meera's Madgane or chana daal kheer
Bhawana's Coconut laddoo
Nags' Maladu
Jayasree's Sathumaavu Urundai/Multigrain balls
Usha's Orange basundi
Easy Crafts' Sago laddoos
Sushma's Mixed Vegetables&Greens Kichidi
Aparna's Skewered grilled fruit with a spiced ginger glaze
Srivalli's Whole wheat berry payasam
Meera D's Grilled peach napoleon
Ivy's Whole grouper in salt
DK's Gajar ka halwa

************************************************
Cinnamon

Sweatha's Cinnamon pecan rolls
Jude's Pan de Higo - Spanish Fig Cake
Miri's Creamy chicken curry
Chitra's Kootu curry
Lore's Butter And Honey Swiss Roll For Breakfast
Judy's Greek style pilaf
Deeba's Beignets & Donuts
Lubna's Surprise cinnamon doughnuts
Madhumathi's Cinnamon rolls
Grace's Gingammonbread

*******************************************************
Clove

Divya Kudua's Vegetable Kurma
Jude's Pan de Higo - Spanish Fig Cake
Uma's Vegetarian Chili
Sushma's Mixed Vegetables&Greens Kichidi

********************************************************
Cumin

Sukanya's Boondi raita
Priti's Bread dahiwada
Athisaya Divya's Cumin cookies
Vijaya's Pesara Punugulu
Divya Kannan's Mushroom & Chick peas in spicy cumin-coconut gravy
Sangeeth's Jeera rice

*********************************************************
Dill seeds

Sucharitha's Spicy dill seeds rasam

***************************************************
Fenugreek

AJ's Sweet-Sour Lemon Pickle

*********************************************************
Fennel seeds

Poonam's Beetroots in coconut milk

***************************************************
Garam masala

Sudeshna's Chingri malaikari

****************************************************
Garlic

Mansi's Spinach fettucini in garlic and wine sauce

**********************************************************
Ginger

Red Chillies' Ginger flavored Vegetable Poha
Hitashi's Adraki aloo matar
Yasmeen's Poached pears with ginger dates sauce

****************************************************
Grains of paradise

Suganya's Spiced cherry sauce

*****************************************************
Nigella seeds

Notyet100's Mathri

*****************************************************
Nutmeg

Corinne's Spinach Swiss and Turkey Pasta with Nutmeg

************************************************************
Saffron

Sireesha's Peach-Mango Kulfi
Rashmi's Kesar narangi basundi

************************************************************
Szechuan pepper

Maya's Potato Curry/ Batatya Talasani

************************************************************There! Lots of yummy dishes to enjoy over the weekend...Have a great one :-)
September 03, 2008
4:45
Back to school and a treat...
» ‎ sunita's world
It's back to school today...and once again, I found myself a bit hesitant to enter the house...the quiet and grim house... after dropping the kids off at school. It seems so different after six weeks of non stop hustle and bustle, laughter, and of course, the squabbles.

But, on the brighter side, it was nice to see them so enthusiastic and ready to start another new year in a new class and, of course, in smart new uniforms...don't they grow out of their clothes so quickly :-) Yes, it was nice a nice ride to their school, taking in the slight nip, which accompanies the air, at this time of the year.

Some time back, I was on a peanut butter and nutella high. It seemed as if I couldn't have enough of them... gorged on them like there was no tomorrow....and the waistline shows it all :-(

Now, let me share a very simple recipe with you today. The following crispy nutella squares...

were made over the holidays. They are very easy to make and is a nice treat.

What's needed-

1C wheat flakes
3 and 1/2 tblsp whole wheat flour(atta)
1/4 tsp bicarbonate of soda
a pinch of salt
4 tblsp nutella
2 tblsp oil
3-4 drops of vanilla essence
5 tblsp hot water

How to-
1. Pre heat the oven at 180 deg C and line an 8 inch square pan with aluminium foil.
2. In a bowl, mix together the wheat flakes, flour, salt and soda.
3. In another bowl, mix together the nutella, oil and vanilla and water.
4. Add the nutella mix to the flour mix and mix well with fingertips.
5. Transfer the mix to the the lined pan and spread out evenly, pressing down at the same time ( the mixture may be a bit sticky...damp fingertips will help ).
6. place the tray in the centre of the pre heated oven and bake for 20-22 minutes.
7. Cut into 16 squares and cool completely on a rack before storing in air tight containers.
That's it! Yummy , crispy, nutella treats are now ready to be munched.

**********************************************************************************
Think spice...
This month's edition of Think spice... is being hosted by Kittie of Kittens in the Kitchen. She has chosen fenugreek as the spice of the month. Do check out her space for the rules. The deadline for the event is the 28th of September.
September 01, 2008
6:51
Chocolate eclairs for the daring bakers...
» ‎ sunita's world
Firstly, a very big 'thank you' to all of you, who dropped by, yet again, to wish our li'l girl many happy returns of her special day. And, we haven't forgotten the slice of cake :-)

Now, coming to Chocolate eclairs...

this month's DB challenge, was chosen by Meeta and Tony. This has been on my 'to do' list for quite some time now. And I was really glad that it was the challenge of the month...so thanks to both of you for choosing it. But, that being said, here I am, posting it a day late...but, then, better late than never.

I found the recipe quite straightforward and did not face any hurdles along the way. We have been on a chocolate high recently, so, I made miniature sizes. But we did love them a lot and I do intend to make them at some other time. They puffed up beautifully and held their shape quite well. The best bit about this challenge was the great deal of freedom that we were given.

Chocolate Éclairs by Pierre Hermé

Éclairs consist of 3 elements:

- Pâte à Choux, also known as Choux Pastry or Cream Puff Dough
- Pastry Cream
- Chocolate glaze

The modifications:

1. The dough used for the eclairs must be a pâte à choux from the recipe given below.
2. Keep one chocolate element in the challenge. The recipe below is for a chocolate glaze and a chocolate pastry cream. You choose which chocolate element you want to keep. Then feel free to mix and match flavors to the base recipe.
3. Everything else is fair game.

Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.

Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.

2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
hand mixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé

• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Notes:
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly  in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

What I did-
- Made miniature sized ones, piped into eclairs and profiteroles. After baking, I made tiny slits on the sides for the steam to escape.
- Filled with whipped cream and chocolate mouse.
- Topped with chocolate glaze, almonds and dessicated coconut.
Did we like it? No! We loved it ! Or rather them! And I am so making some more. Thanks to Meeta and Tony for choosing this yummy challenge.
August 29, 2008
1:00
Happy 7th birthday, dear Rengoni...
» ‎ sunita's world

You came into our world, one early morning, seven years ago, introducing us to an entirely new experience ...that of being parents. Rengoni, a ray of light (in Assamese)...yes, you have definitely brightened our lives over all these years.

Your cake...decorated according to your wishes...each and every detail :-)

We love to have you around...our very own 'little miss sunshine'....enjoy your special day!
August 25, 2008
4:00
Some indulgence...
» ‎ sunita's world
Firstly, the li'l guy (and of course, his mom) thanks all of you who took the time to drop by and leave warm wishes on his special day...we do appreciate it very much.

On another note, chicken is the meat that is mostly found on our plates, but not that often.We usually have it just once a week, well, sometimes, not even that at all. We are more a 'fishy' type of family(now, wipe off that smirk from your faces....you know what I mean ;-))

The creamy cashew chicken that is featured in today's post is definitely not one for the faint hearted...

is liberally doused in butter, cream and cashewnuts. If this has scared you, you better make your quiet exit now, I'm not looking :-) But, if you've been good with your health for quite a while, and wouldn't mind in indulging in a rich and creamy chicken curry, for a treat, then, you're most welcome to join me in the journey.

This is one curry which we indulged on, after how many days? Well, I simply don't know...let's say 'ages'. But, it was truly a treat...chicken, slow cooked in a mixture of fresh and ground spices and ending with a rich cashew and cream mixture, resulting in a heavenly gravy.The ingredient list is a bit long, but this is supposed to be an indulgence, remember? The process, is also relatively simple, but, with uncompromising results in the taste department. Here's how I made this decadent and creamy cashew chicken .

What's needed-

750gms of chicken pieces (I used mixed pieces from a whole chicken)
3/4 C of cashewnuts, soaked in water for 15-20 minutes and ground to a slightly rough paste(using enough water)
4-5 (more or less) dried red chillies, slit,deseeded and soaked in hot water for 15-20 minutes
2 onions, chopped
4-5 cloves of garlic, chopped
1 and 1/2 inches of ginger, chopped
2 tblsp of butter
3-4 tblsp of cream, mixed with the ground cashews and kept aside
1 tblsp of sugar
1 tblsp cumin seeds
2 bay leaves
1 whole red chilli
3 pods of cardamom
2 cloves
1 inch cinnamon stick
1 tblsp tomato puree
1 tsp turmeric powder
1 tblsp kitchen king masala
1 tsp garam masala powder
salt to taste

How to-
1. Grind together the onion, ginger, garlic and soaked red chillies to a rough paste and keep aside.
2. Heat the butter in a pan, over medium heat, and add the bay leaves, cumin seeds, whole red chilli, cinnamon, cardamom and cloves.
3. When the spices begin to release their aroma, add the sugar. When the sugar melts and begins to caramalise, add the onion, ginger, garlic and chilli paste. Add the turmeric powder, kitchen king spice blend and tomato puree, and fry, stirring continuously till the moisture evaporates and the mixture becomes lumpy.
4. Add the chicken and season with salt. Stir well, cover and cook over low heat, stirring now and then, till the chicken is very nearly done and the juices have reduced to half.
5. Add the cashew-cream mixture and the garam masala powder. Stir, and simmer over low heat till the chicken is completely done. If the gravy thickens too much, add a little water.
6. Remove from heat and serve hot with rotis/naans/puris or plain rice and some fresh salad.
That's it...not too hard to make, is it! I got our rotis made while the chicken was cooking away to glory over low heat. As this is a rich curry, there were some left for the next day, which tasted even better :-)

Enjoy!

******************************************************************************

'Think spice...' turns 'One' this month. To celebrate, the choice of spice has been left to you. All that needs to be done is to cook up a dish with your favourite spice, taking care not to drown it with too many others, and send them over. The last date to send in entries is the 31st of August,08. Hurry... 6 more days to go!

The rules for participation can be found here. Non- bloggers are welcome to join in.
August 22, 2008
1:30
Happy 6th birthday, dear Agastya.
» ‎ sunita's world

Happy birthday to you, dear Agastya, you are all and more, than, we can ever wish for, in a son.

As for your cake, I've tried to add your favourite red power ranger, as you wished for (although it's just the head)!

Plain genoise, layered (4 layers) and filled with whipped cream;covered and decorated (the head:-)) with marzipan and light brush strokes with food colour, round the sides.

Have a great day, sweetheart, and keep smiling. We love you!
August 20, 2008
1:35
Spelt bread..
» ‎ sunita's world
Didn't I tell you in my last post that the weather is definitely cooling down. Look at those leaves up there...

and also these ones...

which were strewn across our garden, picked up the li'l ones.Yes, autumn seems to be creeping in quietly.

Now, recently, on the kitchen front, I have been using wholegrain spelt flour in quite a few recipes and have really enjoyed the experience. I have used it in pizzas, pancakes and in a loaf.

'Spelt flour is the name for the original wheat grain that was grown before modern farming techniques, selective breeding and genetic modification took place. It is much easier to digest than modern day wheat and is usually fine for people with an intolerance to modern day wheat flours and products. It has a lovely nutty flavour and also makes excellent pastry, cakes and biscuits with normal wheat recipes.'

I made the loaf of bread with spelt a couple of days ago, and we really enjoyed it.

Regarding the use of spelt in bread, the following should be kept in mind...
- 'Spelt has an "extremely fragile" gluten content. While that may be a negative from the perspective of getting your bread to rise, it is also what makes spelt bread easier to digest. Spelt does not rise quite as high as wheat flour. But, it tastes so good, you probably won't even notice that your bread is underinflated .
- You must use the correct amount of water. Too much, and the dough is sticky and weak and will not be able to hold the gasses that are produced during the fermentation process. Too little, and the dough will be dry and dense. It will not rise properly because the water never fully gets into the protein and there is nothing to hold the loaf up. Also, the dense loaf is too tight to allow the yeast gases to expand the loaf.
- You must also mix it just right. Too little mixing causes the dough to be crumbly (one of the problems you mention) and it will not develop the necessary protein to cause it to expand properly. A dough mixed too long will break down the fragile protein strands that hold in the gases. The first few minutes of mixing are critical. From the moment you add the water to the flour, you should take no more than 4 minutes to mix the dough completely.
- The best way to get a better risen loaf is to make a starter. Spelt flour is high in complex carbohydrates, which should be reduced to simple sugars so that they feed the yeast. By creating the starter in advance, you boost this process, and your bread should have better cell structure, greater loaf volume, and a lighter crust.' (sources- here and here )
I tried to follow all the above, but must admit that I didn't make the starter (plain lazy) and proceeded as normal. The end product was still very tasty.

I used Dove's farm Organic wholegrain spelt flour, which I found in the local supermarket.

This is how I baked our loaf of bread packed with the goodness of spelt...

What's needed-

2 and 1/2 C wholegrain spelt flour and a little extra for dusting and kneading
1c plain flour
3 tblsp fast action dried yeast
1/2 tsp salt
1 tsp vegetable oil
2 C warm water
2 tsp of sesame seeds for topping
1 tblsp of melted butter for brushing the top

How to-
1. Mix the flours together.
2. Mix the yeast with half the water, add to the flours and mix roughly with preferably a wooden spoon.
3. Mix the salt with the rest of the water and add to the flour. Mix well.
4. Add the oil and knead for about 4 minutes. add a little more flour if the dough is too sticky, but not too much, a tblsp at a time.
5. Transfer the dough to a clean and oiled bowl and roll it around to coat with oil. Cover with plastic wrap and leave in a warm place to let the dough rise for an hour or till doubled in volume.
6. Transfer the dough to a floured board and knead for a couple of minutes. Shape into a loaf and place it in an oiled 9 inch loaf pan. Sprinkle the sesame seeds. Cover with an oiled plastic wrap and leave to rise for another 20-30 minutes.
7. Pre heat the oven at 220 deg C.
8. Place the loaf tin in the centre of the pre heated oven and bake for 15 minutes. Place a piece of foil over the pan and bake for another 15-20 minutes. This prevents over browning of the crust.
9. Brush the top with the melted butter. Run a knife lightly around the edges and take out the bread. Cool completely on a rack before slicing.
We really loved the nutty flavour of this bread. I made some sandwiches with the bread, which, we had outdoors, to enjoy whatever little bit of summer was still left.

Spelt bread sandwiches with a spicy poached salmon, sweetcorn and cucumber filling,mixed together with some greek yogurt.

Am sending this bread over to Susan at Wild yeast, as an entry for Yeastspotting.

******************************************************************************

'Think spice...' turns 'One' this month. To celebrate, the choice of spice has been left to you. All that needs to be done is to cook up a dish with your favourite spice, taking care not to drown it with too many others, and send them over. The last date to send in entries is the 31st of August,08.

The rules for participation can be found here. Non- bloggers are welcome to join in.
August 18, 2008
1:11
Ready in a jiffy...
» ‎ sunita's world
It has definitely cooled down in our neck of the woods. Even when the sun is shining, the rays don't strike you as harsh. With the rains coming on and off, temperatures have not had that much of a chance to soar, for quite a while, now.

The kids holidays are on in full swing. We haven't been running around like crazy...just letting things be , taking each day as it comes, being lazy at times...just enjoying the feeling of being together. Only a couple of weeks to go before returning to the bustling routine...better make the most of it.

Talking of the kids, Rengoni and Agastya have been reminding me about the pizza that I had promised to make for them, for quite a couple of days. They had been on their best behaviour for quite a while ... been also helping in clearing out 'a lot' of their clutter. I was actually amazed that they managed to let go of so many of their things as ''too babyish''. Hmmm, they must be really growing up!

Last Friday, I wanted to surprise them with the promised pizza for lunch. But, clearing out their clutter did take an awful lot of time, and by the time we were done, it was late morning...and I had not readied the dough. I felt bad...looked around and grabbed the jar of baking powder for a quicker solution than the yeasty one for the base. And I was so very pleased that I did so... a delightful crust was ready in a a jiffy. And, after a short while, the pizza was made and devoured.

What's needed-

For the crust-

1C wholegrain spelt flour or wholemeal flour
1 and 1/2 C plain flour
1/2 tsp salt
1 level tblsp baking powder
3 tblsp of extra virgin olive oil
1 tsp dried oregano
1 and 1/4 C water (a little more if using wholemeal flour)

For the topping-

1/2 C of tomato puree
1 carrot, finely chopped
small red onion, finely chopped
3-4 cloves of garlic, finely chopped
3-4 close capped mushrooms, sliced
1 tblsp extra virgin olive oil
3/4 C sweetcorn
1 tblsp of dried oregano
salt and freshly ground pepper to taste
100 gms of cheddar cheese, grated

How to-
1. Pre heat the oven at 230 deg C and line a baking sheet.
2. In a bowl, mix together the flours, baking powder, salt and oregano. Rub in the oil.
3. Pour the water and knead quickly( a little longer if using wholemeal flour) into a soft dough. If it is very sticky, add a little more flour, but not too much...the dough must be soft.
4. Roll out the dough on a floured board, into a circle of 11 inches in diameter. Transfer the rolled out dough to the lined baking tray and poke lightly over the surface with a fork. Place the tray in the centre of the pre heated oven and bake for 8 minutes. Remove from the oven and keep aside.
5. While the crust bakes, prepare the topping. Heat the oil and add the carrots, sweetcorn, onion and garlic, and fry for a minute. Add the mushrooms and oregano and cook for another couple of minutes, till the mushrooms soften slightly. Season with salt and freshly ground pepper and remove from heat. Cool slightly.
6. Spread the tomato puree over the base of the crust, leaving a border of about 1 inch, and follow with the cooked topping, taking care to avoid adding the juices. Sprinkle the cheese and follow with a little more ground pepper.
7. Return the tray to the centre of the pre heated oven (230 deg C) and bake till the cheese melts and is golden...approximately 8-10 minutes.
Now what? Cut into wedges and serve hot, especially to two hungry kids and their mom (leave a couple of slices for the dad to taste) and watch their faces light up :-)

The pizza was wonderful...the soft crust made me, in fact all of us, very happy indeed. I served the pizza along with glasses of mango and saffron milk for a delightful lunch...

and was greeted by four, little, raised thumbs.

Sonny boy, holding it up for a closer inspection!

Related posts-
- Herby pizza crust topped with a mustardy- tomato sauce
- Spinach- base pizza topped with a vegetable sauce and grilled chicken
******************************************************************************

'Think spice...' turns 'One' this month. To celebrate, the choice of spice has been left to you. All that needs to be done is to cook up a dish with your favourite spice, taking care not to drown it with too many others, and send them over. The last date to send in entries is the 31st of August,08.

The rules for participation can be found here. Non- bloggers are welcome to join in.
August 15, 2008
1:30
The Highlands call...
» ‎ sunita's world

Going to the mountains is going home.
-John Muir

Hills, streams and mountains have always fascinated me. Where we come from, they are readily available at a short distance....for Dinesh, it is even more, having been born ,brought up till he was nine and having spent the first few years of his working life in beautiful Shillong, (the capital of Meghalaya, meaning ''the abode of the clouds''). He does refer to himself as a man of the hills from time to time.. Needless to say, when we packed our bags, a couple of weeks ago, to set off for the Scottish Highlands, I was overjoyed. Probably there was a sense of apprehension, too, at meeting the hills and mountains. We live down South-East and it's a long drive to the North, but it was worth it and I'm still reliving the time we spent there. The last time we went to Scotland was nearly three years ago...the children were much younger and we had to restrict ourselves. But, this time, we really let go. The glory of nature, it's splendour, and it's changing faces touched us to the core. Many a time, both me and Dinesh would go silent, very silent...the heart seemed to skip a beat and we knew what the other was thinking. Yes, it was like going home.

The base of our stay was Fort William, the outdoor capital of the UK which forms a large part of the West Highlands of Scotland. Fort William is the largest town in the west Highlands of Scotland and is the commercial centre of Lochaber, an area renowned for magnificent scenery with an important history. It has the highest mountain in the UK - Ben Nevis, and Loch Morar - the deepest loch, with beautiful glens, forests and beaches in between.

The following pictures were taken from the moving car (except the fourth one), while we were on our way to Fort William. Evening was approaching, and the air had that unmistakable , magical feel to it.There is so much to take in, one is sometimes confused as to which way to turn.

Speaking of home, India celebrates it's 62nd Independance Day today, and I wish all my Indian readers a very happy Independance Day.

Enjoy your weekend!!
August 13, 2008
2:00
Peachy squares...
» ‎ sunita's world
A visit to the local farmers market led me to haul back a big load of fresh fruits...plums, cherries, peaches, grapes.

The feel of the fresh and colourful fruits, without all those plastic wrappings have a beauty of their own. On reaching home, as I lovingly unpacked them, my mind was still on those avocados and kiwis and the strawberries that were looking back at me, as if, a bit disheartened, at not being picked up. Well, I would have , if only Dinesh didn't drag me away. Our bags were way too full. 'Next time, next time'...I tell myself.

And what did we do with so much of fruit lying around...well, eat them , of course, in their natural state, just as nature intended. And with the kids around, there was no dearth of eaters...all the fruits were being lapped up. Rengoni, especially was on a roll...she could probably survive on fruits only. Agastya, is not too bad either...though he is not too much of a fan of peaches. So, I put them into pancakes, and he really loved them...I know, not as good as having them raw, but at least, better than not having any at all.

A couple of the peaches also found their way into a simple bake.

I would rather not call it a cake...it had a sort of puddingy feel to it. But, whatever you call it, it did taste good.

What's needed-

2 peaches, skinned, stoned and roughly mashed
1/4 C oil
5 tblsp of honey
3 eggs
3/4 C whole wheat flour
1/2 tblsp cornstarch
a pinch of baking powder

How to-
1. In a pan, mix the peaches, along with it's juices, oil and honey and mix well. Place the pan over heat, bring to a boil (stirring continuously) and remove from heat to cool slightly.
2. Pre heat the oven at 170 deg C and line and grease an 8 inch square pan.
3. In a bowl, beat the eggs till light and fluffy.
4. Mix together the flour, cornstarch and baking powder, and fold into the egg mixture, a tblsp at a time.
5. Add the warm peach, honey and oil mixture, a little at a time and mix in.
6. Pour the mixture into the prepared pan and bake in the lower rack of the pre heated oven for 30 minutes. Cover the pan with foil (to avoid over browning) and bake for another 30 minutes.
7. Lift the cake out of the pan with the parchment and turn it over on a rack. Peel off the parchment and cool completely before cutting into squares.
- This bake is served upside down, the peachy bits will sink down while baking.
- It will not rise much while baking.
We loved these peachy squares. Small, perfect nibbles. And yes, even the 'don't like peaches' kid liked it too. And so did the rest of us, the other kid, and the two, not so little kids...the squares were all gone by the end of the day!

******************************************************************************

'Think spice...' turns 'One' this month. To celebrate, the choice of spice has been left to you. All that needs to be done is to cook up a dish with your favourite spice, taking care not to drown it with too many others, and send them over. The last date to send in entries is the 31st of August,08.

The rules for participation can be found here. Non- bloggers are welcome to join in.
August 11, 2008
1:54
One for three...
» ‎ sunita's world
A few days ago, we enjoyed bowlfuls of pasta with some almond, roasted tomatoes and bell pepper pesto.

I did set out to make the usual one with basil, nuts, olive oil, cheese and garlic...and then decided to add some roasted tomatoes and bell pepper...and I am really glad I did. The extras made the pesto all the more rich and indulgent.

What's needed-

1/2 red pepper, deseeded and chopped
1 ripe tomato, chopped
a small bunch of coriander leaves
50 gms of fresh basil leaves
2 cloves of garlic, chopped
1 tsp of extra virgin olive oil+ more for pulsing
a small handful of almonds, chopped and lightly toasted
1/2 tsp crushed red chillies (more or less)
50 gms of Red Leicester or cheddar cheese, grated
250 gms of cooked pasta ( I used wholewheat fusili )
salt and freshly ground pepper to taste

How to-
1. Pre heat the oven at 250 deg C.
2. In a baking dish, toss together the tomatoes, red pepper, garlic, 1 tsp of extra virgin olive oil, salt and freshly ground pepper. Place the tray at the top rack of the pre heated oven and roast, turning them over now and then. When the tomatoes soften and lovely aromas emanate from the oven, they are ready ( rather vague, I know, but forgot the exact number of minutes...should'nt be too many, so, please do keep a watch)
3. Meanwhile , pulse the basil, coriander, almonds, crushed red chillies and half the cheese.
4. Add the roasted vegetables and pulse, pouring in enough olive oil to make a thick paste. Check the seasoning.
5. Toss the pasta with the pesto, serve in bowls and sprinkle the rest of the cheese on the top.
This is quite a filing dish, but we enjoyed it immensely.

Am sending bowlfuls of the above pasta dish to three dear ladies...
- Dee for her Basil mania
- DK for her A.W.E.D.-Italian
- Ruth for her Presto pasta nights
Ladies, hope you enjy it :-)

******************************************************************************

'Think spice...' turns 'One' this month. To celebrate, the choice of spice has been left to you. All that needs to be done is to cook up a dish with your favourite spice, taking care not to drown it with too many others, and send them over. The last date to send in entries is the 31st of August,08.

The rules for participation can be found here. Non- bloggers are welcome to join in.
August 08, 2008
2:00
Have you had your colours today?
» ‎ sunita's world
I was drawn to a particular health documentary on the telly a couple of days ago, in which the hostess, a doctor by profession, was talking about how our stomach and intestines work, and how the processing that goes on in there is determined by what we eat. A lady was being interviewed. she looked quite trim from the outside, only her insides told another story. Through the discussion, it was brought to light that she had a great, great love for chocolate and could not do without it at all. In fact, so much, that, chocolate was not only her breakfast, lunch and a part fo her dinner, but, also her snack in between. In her kitchen cupboards, fridge, rooms, car... there was chocolate stashed everywhere. She somehow managed to squeeze in some greasy fried fish and chips for dinner and that was that. Not a single fruit or vegetable could be seen in her menu. Her fridge was always bare, except for those chocolates.

Needless to say, all this lack of fibre, was creating great havoc inside her body and was at a great risk of bowel cancer, which was quite higher, considering her family history.

I was horrified at how much some of us are abusing our own bodies. I too adore chocolates, and quite a lot at that. But I would never, ever imagine of giving up my daily intake of fruits and vegetables. I panic if the fridge or the fruit bowl is less colourful. No, I simply can't do without my colours...of course, I mean the natural, edible ones.

What about you? Have you had your colours today?

And while we are dwelling on food, I made this very simple yet flavoursome salad of couscous, vegetables and feta cheese.

It is very quick to put together and is a nice meal on a hot summer day/night. The soft couscous and the crunchy vegetables were a delight. With such easy recipes, there should be absolutely no excuse for avoiding those all important vegetables in your diet.

What's needed-

1 and 1/2 C couscous
1 and 1/2 C broad beans, shelled, boiled and peeled
1 and 3/4 C of chicken/vegetable stock
2 cloves of garlic, finely chopped
1/2 of a yellow pepper, finely chopped
1 carrot, finely chopped
2 tblsp extra virgin olive oil
200 gms of feta cheese, cut into small cubes
salt and freshly ground pepper to taste
some chopped coriander to garnish

How to-
1. In a bowl, mix together the couscous, carrot, yellow pepper and broad beans.
2. In a small saucepan, bring the stock to a boil along with the garlic and the olive oil.
3. Pour the hot stock mixture over the couscous mixture. Cover and let it stand till the stock is completely absorbed and then fluff the couscous with a fork.
4. Mix in the feta cheese, season with salt and freshly ground pepper, garnish with the chopped coriander and serve.
Have a great, 'colourful' weekend :-)

Update-

Since so many of you have seen the tricolour connection, am sending this salad over to dear Pooja, for her "Theme-Independence day 2008". Here's to a healthy nation.
August 06, 2008
2:00
Orangey bread pudding
» ‎ sunita's world
Yes, the holidays are on in full swing...the voices ringing through the house, are definite proof of it. The sounds of giggling, laughing, and of course, of small feet running down the stairs with a complaint. But, hey, what is childhood without a little squabble with your sibling :-)

But, seriously, I am sometimes amazed at the close bond that seems to be developing between Rengoni and Agastya...they seem to have become really good friends. Although, they still do have their differences now and then, they are easily outnumbered by the number of times that they get along...sharing a joke, playing chase in the garden, poring over books and laughing or being bewildered at their contents; ganging up, in whispers, to creep up behind me and give me a scare,(although the whispers are always loud enough for me to hear and forcing me to stifle a laugh)...yes, the house is very much alive these days. And yes, like every other long holiday, makes me wonder as to how fast childhood flies by. Hope they cherish these days forever.

Now, a few days ago, I made this Orangey bread pudding which I really liked...

and would like to share with you. With a slightly citrusy flavour and a crunchy topping, it was a delight. Here's how it was created...

What's needed-

3 eggs
zest of 1 orange
1/2 C fresh orange juice
3/4 C milk
2 large slices of wholemeal bread
4 tblsp of honey
a handful of dates, chopped
a generous helping of almond flakes for topping

How to-
1. Pre heat the oven at 180 deg C and grease an 8 inch round pan.
2. In a bowl, tear the bread into small pieces. Add the orange zest and juice. Mix well and keep aside.
3. Whisk together the eggs, milk and honey.
4. Tip the egg mixture into the bread mixture and whisk till smooth.
5. Mix in the chopped dates.
6. Pour the mixture into the greased pan and sprinkle the generous helping of almond flakes on top.
7. Place the pan in the centre of the pre heated oven and bake for 30-40 minutes or till nicely browned and a toothpick inserted through the centre comes out clean. It should be firm round the edges and slightly soft round the centre.
8. Serve hot or cold with a sprinkling of icing sugar (optional)
*note-
- It may puff up a bit while baking, but will settle down on coming out of the oven.
- the slices of bread that I used were quite large and thick, if your's are thin, increase the number, but not by too many...the mixture should not be thick.
A simple , but yummy dessert is now ready to be enjoyed...a hassle free satisfaction for sweet cravings. And, if in the mood for indulgence, serve with a dollop of whipped cream. We liked ours simply like this...

Enjoy!
August 04, 2008
1:07
Announcing the 1st anniversary edition of Think Spice...
» ‎ sunita's world
When I first announced Think spice..., a year ago, I was very unsure, as I was treading on unfamiliar terrirtory. That was the first time I was hosting an event, and I was not even sure how many, if any entries would find their way into the inbox. But, yes, you, my dear readers did shower it with love and soon there were beautiful flavours emanating from my inbox.

After seven months, I felt that it was time for 'Think spice ...' to grow more and given different interpretations by all of you lovely people out there. And thanks to
all of you, the call for guest hosts was answered quite well. After being given homes
in Peru, USA and India, 'Think spice ...' returns to it's original abode for this month's special edition, before leaving for distant shores once again.

This, being a special edition, I am leaving the choice of spice to you. In other words, choose your favourite spice, cook with it, post it and send it over to me. It would be really nice if you shared with us as to why you chose that particular spice... is it because it is the most staple spice in your kitchen or because you find it very exotic, treasure it and use it for special recipes.

See, how simple it is. This month, there is absolutely no excuse at all for not sending in anything , for I'm sure there must be one or the other spice in your pantry which you simply love and can't do without.

So, what are you waiting for...think, and start cooking, clicking and posting. All kinds of recipes are welcome. As for the spice, it can be in any form...fresh, dried, powder, whole, well, anything. While cooking the dish, if you think that it does need to be accompanied by other spices, go ahead... just try to keep your chosen spice as the dominant one. There is no limit to the number of entries... the more , the merrier.

And when you are ready to send over your beautiful creations, please make sure that the following details are present in your post ...
1. Post a recipe of any kind, using your chosen spice, also, in any form you desire (fresh, seeds, powder, bark, etc.) ... it would be really nice if the spice could hold it's ground in the dish and is not overpowered by many others. Feel free to share all your thoughts and information on the chosen spice.
2. Include a link back to this post for the benefit of your readers and future references.
...and then, Email me your entry with your ...
- name
- blog name
- blog URL
- recipe name
- name of the chosen spice
- recipe URL
- a picture of your dish, if any...250 pixels wide, height does not matter
by or before the 31st of August, to sunitasworld@yahoo.co.uk with the subject -Think Spice...think favourite(the name of the chosen spice).

Note- If you have participated in Think spice...hosted at 'Sunita's world...' before, please do note that the Email id for this month's event is a new one...so please make sure that you send in your entries to the right place.
- Non -Bloggers are also welcome to participate. Just e-mail me your entry with a picture(if any) to sunitasworld@yahoo.co.uk
- Feel free to use the logo.
So, now, start thinking...I'm sure, together, we can make this month's edition a really special one ...looking forward to your lovely entries.

If you desire to host future editions of ''Think Spice...'', please send me a mail at sunitasworld@yahoo.co.uk. Click here or on The 'think spice' tab on the navbar at the top of the page for the hosting list and openings.

Now, let's get thinking :-)
August 01, 2008
2:00
A happy ending..
» ‎ sunita's world
I am sure this must have happened to you at some time or the other - you go to great lengths to cook something and it does not turn out as expected. On the other hand, at other times, you throw together a few ingredients and out comes a very satisfying meal. The latter is always the one which gives me, and probably you too, the utmost satsfaction.

Last night, I opened the door of the refrigerator and stared inside...it was virtually empty. A bowl of dal and some boiled potatoes from the previous night's dinner, some coriander, an aubergine and some eggs were all that I could see, along with a couple of very sad looking tomatoes. I was horrified; how could this have happened! I know, probably I'm still in the holiday mood ! But dinner time was approaching fast...with the kids around, it's not easy to keep track of the time...it just whizzes by!

Anyway, the boiled potatoes and dal was mixed with flour and some fresh coriander, kneaded into a soft dough and formed into tortillas. Please refer here for the recipe for plain tortillas.I have not used any other liquid for the tortillas...if your dough is too dry, feel free to add a little water. I eyeballed the ingredients so am not mentioning the measurements.

The eggs and tomatoes (yes, the sad looking ones) were combined to make a quick side dish to go with the tortillas. Along with some achaar (pickle), it did make for a yummy meal.

The recipe for the tomatoes and eggs dish follows. I am sure many of you must be making this in your own way. Usually, in this dish, I add more tomatoes than eggs; say about two large tomatoes for each egg. But, as I had scarce resources at hand and four mouths to feed, I added more eggs than tomatoes, and the finished dish resembled scrambled eggs. But it did taste alright and there was nothing to complain about. This is how I made it-

What's needed-

2 ripe tomatoes, chopped
3 eggs, beaten with a pinch of salt and 2 tblsp of water
1 tblsp oil
1/2 of a small onion, finely chopped
1/4 tsp turmeric powder
a small bunch of coriander, chopped
salt to taste

For tempering-

1 whole red chilli ,split
1/2 tsp of paas puran
1 bay leaf

How to-
1. Heat the oil in a pan and add the ingredients for tempering.
2. When the seeds splutter, add the tomatoes, onions, turmeric and salt and cook covered over low heat till the tomatoes are mushy.
3. Add the eggs and the coriander and stir continuously ( or it will stick to the bottom of the pan), till the eggs resemble a scrambled form, and are not overdone. *** They should be soft.
***If the ratio of tomatoes to eggs, is more, the finished dish should have a sort of thick sauce like consistency.

A very simple dish but which went really well with the tortillas. The sad looking tomatoes did not taste sad at all, and I was pleased to see hands eagerly reaching out for second helpings. The tortillas came out very soft too. Now, wasn't that a really happy ending to a sad start :-)

Enjoy your weekend!
July 30, 2008
13:40
A race against time for a DB milestone...
» ‎ sunita's world

This has got to be the greatest race against time for me to complete a DB challenge. This month's challenge holds dear to me as it completes a year as a part of this amazing group...seems just like yesterday that I was all over the place trying to complete the strawberry mirror cake as part of my first challenge...posted it exactly a year ago.

As for the race, the story is that I have procrastinated before, but not till this last stage...I mean, at least not till the last day. I did read about the challenge when it was announced earlier on in the month, and that was that...hadn't looked back on it...the good old excuse of being engrossed in other activities. I did think of overlooking this challenge, but, this being a special month , I did want to complete it so much.

We came back from our trip, late yesterday night. And, this morning, I decided to give it a go. This month's challenge, Filbert Gateau with Praline Buttercream, was chosen by Chris.

Reading the recipe a couple of times over, gave me a fair idea of what was needed to be done. The cake consisted of a hazelnut genoise, cut into three layers and filled with praline buttercream,a fruit glaze and topped with chocolate ganache. I halved the recipe and followed the instructions , except for the sizes and decorations...running out of time also meant that the options to experiment were rather limited. I made one 8 inch round cake and cut out 4 smaller circles of 2 and 1/2 inches in diameter. So, instead of one big cake, I had four mini ones.

I made an almond praline for the buttercream filling, but for the topping, I just used the plain buttercream as I forgot to add the praline :-( I also used whipped cream with a little colour for the topping, along with almond flakes, some crushed and silver balls. Dessicated coconut with a hint of colour was arranged round the little cakes.

But the effort was well rewarded...taking into consideration the rush that I was in, accompanied by the all too frequent inspections of two eager kids, awaiting their share, the perfect genoise that came out of the pan was a blessing indeed. There was no way, I could have made it all over again. I did not get three layers as I had halved the recipe and the size of the pan was not exactly half.

This challenge has probably given me the greatest satsfaction till now. The whole day seemed to pass by in a blur...the cake was cooled, cut into smaller sizes, filled, topped, clicked and half devoured by the 'inspectors'. And the kitchen...well, it seemed to filled up to the ceiling with dirty dishes. But they too smelled of sweet success. Thanks Chris for this wonderful challenge...couldn't have been a better way to celebrate a DB anniversary :-)

Please click here for the recipe...gosh, I'm too tired to even copy it... just sitting down after the kids have gone to bed.
July 25, 2008
2:00
Another version...
» ‎ sunita's world
The house is reverberating with the voices of the kids...the summer holidays have begun, the bags have been packed, and later on today, we are going away for a couple of days to take a breather.

Now, remember these orange cookies I made a few days ago? Well, I made them again... more than double the number I baked earlier. However, I did change the flavours and toppings this time. They were to be sent as gifts and I fancied them a bit. The cookies were given a makeover and assumed a chocolatey avatar. The method of making them and the rest of the ingredients are the same as before, so I am just noting down the substitutions...go here for the original recipe.

For the cookies, I used...
1. 1 tsp of vanila essence instead of the orange zest.
2. 2 tblsps of milk instead of orange juice.
3. 1/2 C of cocoa powder mixed with 1/2 C of plain flour, instead of the 1C of plain flour.
The rest of the ingredients remain the same.

The shaping-

Initialy, I had not thought of the chocolate coating, so tried to make different marks like pressing down with a fork on the balls of cookie dough...but if you're opting for the coating, do not bother...just make balls of the mixture and lightly flatten them with your fingertips.

For the toppings, I dipped the upper halves of each cookie into some melted plain chocolate and topped with almond flakes, dessicated coconut and white chocolate chips, and let them set on aluminium foil, before storing, or in my case, packing them as gifts!

A sneak peek at one, from our share...

Take care and have a wonderful weekend :-)
July 23, 2008
1:00
Comforting...
» ‎ sunita's world
Fish forms an important part of our diet. Growing up on the banks the mighty Brahmaputra, fresh riverine fish found their way into our dining table very, very often. Although we do have our rich versions of preparing them, the most common way of enjoying them would be a light, soup like curry (patla jool/anja). Pieces of fish are panfried and dunked into a light curry, based on leafy and other vegetables. Apart from the occasional sorioh maas ( fish in a mustard paste) or aphu maas (fish in a poppy seed paste), hardly any curry is made only with spices.

When we moved to the UK, we did go in search of the riverine fishes from back home. But, then, after having tried them once, and found that they tasted more like rubber than the fish we loved so much, we gave up. After all, being frozen and flown over half the world was bound to have it's effects. So, we decided to go local and have have been ever since. Salmon remains the strong favourite, but others like mackerel, sea bass, herring , rainbow trout , cod, haddock etc, have also made their way into our kitchen and on our plates.

On a day to day basis,a plate of plain rice accompanied with a maasor patla jool ( light fish curry) would be the ideal comfort food. The following recipe for aloo-bilahi-maas(potato- tomato- fish ) is one of such...

If you want to invest a little more time on it, add a paste of onion, ginger and garlic, instead of the finely choppped ones that I added...

What's needed-

5-6 pieces of rainbow trout
4-5 medium sized potatoes, quartered, boiled and roughly crumbled
3 ripe tomatoes, chopped
1 small onion, finely chopped
3-4 cloves of garlic, finely chopped
1/2 + 3/4 tsp turmeric powder
1/2 tsp garam masala powder
3/4 tsp cumin powder
3 C of water
4 tblsp of oil
a small bunch of coriander, chopped

for the tempering-

1 bay leaf
1 tsp whole cumin seeds
1 red chilli, split into half

How to-
1. Rub the fish pieces with the 1/2 tsp of turmeric powder and 1/2 tsp salt. Heat the oil in a pan and fry them. Reserve the oil.
2. In the same oil, add the ingredients for tempering and when the seeds start to splutter, add the tomatoes,onions and garlic, along with the rest of the turmeric powder and a pinch of salt. Cook covered over low heat till the tomatoes are mushy...do not let it dry out too much.
3. Add the potatoes,cumin powder and cook, stirring continuously till everything thickens.
4. Pour the water, increase the heat to high and bring the curry to a boil.
5. Add the fish, garam masala powder and season with salt. Simmer till the oil begins to rise to the top. Mash a few bits of potatoes.
6. Add the coriander and simmer for a few seconds.
7. Serve hot with plain rice, a squirt of lemon and enjoy.
And as I mentioned earlier, serve with plain rice, and if you wish, some salad and a stir fry.
July 21, 2008
4:30
For you, deuta, with love...
» ‎ sunita's world

''Mummy, do you feel sad that you don't have a daddy?'', asks Rengoni, and with tears swelling up in my eyes, I reply, ''Of course, darling''...a short answer, but with so much more, stored in my heart.

For the pain, the sense of emptiness,that lump in your throat, that knot in your stomach, that unspoken grief, is too much for a six year old to understand. The loss of a parent...the loss of that person whom you consider to be invincible, who, you take for granted, that, they will forever be by your side. And then, one fine morning, the same like any other, but one where your worst nightmares come true, that chain is broken. And there is that void, a very big chasm...you cry... cry out for them, but , all to no avail. This is not your parent going off on a work related trip...this time, there is no return ticket. The finality of it all, leaves you with so much helplessness...

I lost my deuta (pronounced de-00-ta ; meaning 'father' in Assamese) nearly fourteen years ago, very much in his prime. How vividly I remember each and every detail of that day...seems just like yesterday. It was the day that our world fell apart...the endless flood of tears that poured from our eyes at the loss of this wonderful man in our lives. How copiously ma wept for the man with whom she had spent the greater part of her life. Spending the greater part of her life was not the only reason she shed her tears... she knew how special deuta was...she was pining for the self made man who was filled to the brim with values...she was pining for the man who had such a high sense of dignity of labour...who did not believe that women were born to serve men, and never restrained from getting hands on with anything, proving to be ma's equal partner, in every respect. Yes, ma was pining for the man, with whom she spent the greater part of her life, and in perfect bliss...yes, in sickness amd in health.

As for us, his three children, deuta was a friend and guide...We refrained from vices, probably because we were afraid to face him.... no, he was not going to punish us, but because we felt ashamed at letting him down... we were more scared of upsetting his calm demeanour. We loved having him around...a quiet presence, but nevertheless, leaving his mark on everything he did. He always took interest in all our little achievements. The great thing about Deuta was that he had an enthusiasm for, and interest in, all the small pleasures of family life...a well cooked meal by Ma, a good school report about us, our extra curricular achievements, birthdays , anniversaries, our studies, a football match (an avid footballer himself in his heydays), taking us to the circus or the zoo, on long walks, and even sharing a laugh over a screen comedy...you name it ...he did it all. He was there by our side, even in our failures, never discouraging us, but urging us to learn from our mistakes and move on.

Deuta was not a boisterous personality, and made his presence felt in an understated way. What he didn't possess in physical stature, he more than made up with his very imposing personality, which commanded the respect of his friends, family and colleagues alike.

And his garden, what can I say about that...he was so, so, passionate about it...flowers, vegggies, you name it...his veggies patch probably boasted the most luscious tomatoes I've ever eaten till date. I remember the day when it rained heavily and he rushed out with his umbrella because a little plant was being bent by the rain and wind and needed to be supported. He would really lose himself in his garden, which, in his hands, came to life. In fact, on the very morning of the day when he lapsed into a sudden coma, he had been painting the flower pots.

The pain of losing a parent hits hard on every child...but when we lost deuta, I was more than crestfallen. He was in every sense, my friend, philosopher and guide. Being the youngest, and with a big gap in ages with my siblings, it was deuta, who kept me company, during my younger years, most of the time... dragging me out, many a time, when I was in danger of losing myself too much in books... playing with me(usually a game of badminton); taking me for walks; asking me with a twinkle, if I needed anything, while going shopping, very much aware of the bar of chocolate I was eyeing; involving me in his garden (which he was really passionate about); all in all, ensuring that I did not feel left out at any moment.

Sometimes, well, most of the time, I wish he was here. He would have made such a wonderful kokadeuta (grandfather). There was so much to learn from him. But, then, I think of one of my cousins who had lost his father when he was too young to even remember him properly. Then, it makes me feel blessed to have received so many years of paternal love and that too from such a genuine man. I cherish all the fond memories that I have of him and tuck them away in a special corner of my heart.

Oh! Deuta, how I miss you. 'Time heals all', they say...I'm not so sure. Life, however, does go on...we laugh, we eat, we celebrate...but, that emptiness will always be there.

Tomorrow it is going to be fourteen years since we lost deuta... he passed away as quietly as he had lived. I don't know if there is a life after this; but, if there is, I wish you happiness. Thank you deuta, for the years of love that you have showered upon us, and hope you will continue to look upon us, as fondly.

For you, deuta, a sunflower from our garden...you have been a sun for us in more ways than one.
July 18, 2008
1:45
Easy peesy squares...
» ‎ sunita's world
'Rain, rain go away, come again another day'
The little children want to play...

But the rain refused to budge, and the children couldn't play. Now, what was that? Well, it was the annual fun day at the kids' school, which had to be cancelled due to soggy grounds. So, there were quite a few long and disappointed faces :-(...ah well, nature has it's own way, doesn't it ?

Now, I do love my snacks...recently, the urge has some what grown, and so has the waistline :-( But I still love to nibble :-P The following recipe grew out of such an urge. The best bit about it is how easy it is to put together...moreover the ingredients do give a slightly guiltless feeling.

The peanut buttter and puffed rice squares which follow...

include the remains of an assortment of seeds, dried fruits and nuts. Feel free to use your own favourite combination. These crunchy squares are an absolute delight...we all loved them. The kids had them as after school snacks as well and a couple found their way into Dinesh's lunch box. They would also form a nice breafkast bar on the move.

What's needed-

3 c of puffed rice/muri
1 C of seeds, chopped dried fruits and nuts( I used raisins, walnuts, almonds, cashews,cranberries, pistacchios; sesame, pumpkin and sunflower seeds)
1 and 1/4 C chunky peanut butter
5 tblsp of low fat blackstrap molasses

How to-
1. Line and grease an 8 inch square dish.
2. Mix together the puffed rice , seeds, dried fruits and nuts.
3. Mix together the peanut butter and molasses. Microwave for 2 minutes, stirring once in between.
4. Add the peanut butter mixture to the puffed rice mixture, and mix quickly using your hands ( be careful, it will be a little hot).
5. Transfer the mixture to the lined and greased dish and press it down as firmly as you can.
6. Cool completely ( placing the dish on a rack helps to speed up the cooling process), cut into squares/bars and enjoy.
update-I have made these bars by substituting the mollasses with equal amount of honey, and they came out equally well...the colour will be slightly lighter, but they taste good too.

There ! A delightful, crunchy snack, ready in minutes . As I have mentioned earlier, they can be had as a breakfast on the move...and if you have time to sit down, break a couple of bars in a bowl, pour some cold milk and enjoy ( did that today...superb!)

Enjoy and have a great weekend :-)

Update-
Dear Mansi wanted me to hand these easy and very tasty squares over to her event showcasing Healthy Cooking, and that's exactly what I'm doing. Now, why did I not find it out earlier. Well, at least, she found me :-P.
July 16, 2008
3:20
No more a rainbow...
» ‎ sunita's world
It was Rengoni's last day as a Rainbow on Friday.

The Rainbow promise...'I promise that I will do my best to love my God and to be kind and helpful'.

Her group, was going to bid goodbye to her and two others. Rengoni has really enjoyed her time in the group, but as she was going to be seven next month, it was time for her to move on. As a gesture of appreciation for the wonderful time that she has had , I offered to bake some goodies for her to take and share with the rest of her mates, for her last meeting. I was invited, by her group leader, to stay back and I am really glad that I did so. It was a real pleasure to see all the little girls' faces, gleam with joy, as Rengoni and I handed round the goodies. I had baked enough, and the adult leaders tucked in too, with great enthusiasm.

I had baked chocolate cupcakes...

and iced, orange flavoured cookies.

Regarding the cupcakes, it was a very random recipe as I just eyeballed the ingredients...I did not see any screwed up faces or complaints as they all thanked me, ...and I was happy to have pulled it off...especially, taking into consideration, how honest and uninhibited children are, in giving opinions :-P They did come out very fluffy. But the cookies, yes, I will definitely share the recipe with all of you...

What's needed-

grated zest of one orange
1 C plain flour
1 and 1/2 C whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
4 tblsp of vegetable fat spread (has much lesser fat content than butter), or butter, melted
a pinch of salt
2 eggs
5 tblsp of dark brown sugar(I used muscovado)
2 tblsp freshly squeezed orange juice
icing sugar and warm milk for the topping

How to-
1. Whisk together the zest, flours, baking powder, baking soda and salt.
2. In another bowl, whisk together the eggs, vegetable fat/butter, sugar and juice.
3. Make a well in the centre of the flour mixture,tip in the egg mixture and fold in. Cover the bowl and chill for an hour.
4. Pre heat the oven at 170 deg C and line a baking tray.
5. Make about 30 balls of the mixture and arrange them on the tray, apart from each other.
6. Flatten the balls with the back of a fork, place the tray in the centre of the pre heated oven and bake for 15-18 minutes or till firm and lightly golden.
7. Cool on the tray for a couple of minutes and transfer to a rack to cool completely before storing in air tight containers. They will firm further on cooling.
8. If icing the cookies, mix icing sugar with enough warm milk to make a free flowing mixture and drizzle over the cookies.
I was really pleased with the way the cookies turned out...definitely a treat, and perfect for winning over little hearts ;-) However, next time, I would probably add a bit more orange zest for flavour. But, all in all, the li'l lady was definitely pleased.

Enjoy :-)
July 14, 2008
10:35
A light dinner..
» ‎ sunita's world
Pancakes are usually reserved for our weekend breakfasts. The ones that we all love are whole wheat and banana ones lightly spiced with cinnamon and served with a drizzle of honey. But, occasionally, on other days of the week, I also make some savoury ones which we like to have, not for breakfast, but with some light soup (usually dal), and make a light meal out of them. Huh? Pancakes for dinner ?!!!...well, why not :-P

The pancakes that I make are almost always the crepe like English ones, where the batter is spread out to make them thinner. However, for the following avocado (can't you see, I'm on an avocado roll :-P) infused pancakes, I kept the sizes smaller and slightly thicker, compared to the ones I usually make, as they proved to be quite tricky to turn over. These pancakes would also form a nice breakfast, or a snack, on their own.

This is how I made the avocado and carrot pancakes...

What's needed-

2 ripe avocados, halved, stoned and the flesh scooped
1 small carrot, grated
1 red onion, finely chopped
2 and 1/2 C fof whole wheat flour (atta)
1 tsp of baking powder
1 tsp salt
2 and 1/4 C milk
1/2 tsp (more or less) crushed red chillies
1 tblsp oil
1 egg, beaten
non stick spray or oil to grease

How to-
1. Mix the avocados(mashing them) with the carrots, chillies,onion, flour, baking powder and salt.
2. Add the milk,egg and the tblsp of oil and whisk to make a batter.
3. Heat and grease (with preferably the spray) a pan over low heat.
4. Add a ladle of the batter and gently spread it out with the ladle itself. Cover and cook for approximately 2 minutes.
5. Lift up the pancake, and while still holding it in the spoon, grease the pan again and turn it over to cook the other side for another 2 minutes. During this time, gently press the pancake with a slotted spoon.
6. Transfer to a plate covered with kitchen roll, stacking one on top of the other as more are being made.
We had ours with some dal (red lentil soup) and some mixed pickle...yummm :-P
July 11, 2008
6:44
The neighbour and some scones...
» ‎ sunita's world
I remember the day, when we were invited to one of our neighbour' s ( who had recently moved into the neighbourhood) house for dinner. The lady of the house was a pleasant and kindly one, and as there were children too, in the house, we, the kids had no problem accompanying our parents. So off we trudged down the lane to their house.

Everything was going on well...at least, until the food was served. Among the various other dishes was a particular chickpeas curry, although I could not make out it's identity at first...the curry was mushy and somewhat slimy. In fact, in every dish , there was something wrong...too much turmeric, too much salt, not having the right consistency...well, you get the flow. We, especially the kids were having a rough time swallowing anything. But, our parents kept eating graciously, although not as much, and, at the same time giving us that sharp look every now and then; the look which says ''No screwing up your faces...behave ''. While we were fiddling with our food, the children of the hosts were relishing their mom's cooking to their heart's content, reaching forward for more helpings, and me and my siblings were left speechless.

On returning home, ma said that the reason that the children enjoyed the food was because they had grown up on it...being fed by the same pair of hands since they were born, thereby getting used to it. We still had trouble understanding at that time...that has been the worst tasting meal I have ever had till date... but life has made us all the more wiser . Now, when I think of that lady, I think of her genuineness, her kindly spirit...the fact that however she did it, she did make the effort to place a home cooked meal in front of her family, everyday, with a dose of love, makes her all the more commendable.

That's the neighbour done...now, for the scones :-P Coming back to my kitchen, scones, are something that we all enjoy...as a snack, as well as accompaniments with some soup (the savoury ones). I make regular scones like this, but I make more of the savoury versions like this. As time has passed, I seem to have become lazy... well, not really, maybe we could call it being innovative, there..it sounds and makes me feel much better now :-P Earlier, I used to make them in the proper way by rolling and cutting out the shapes. Over time, I have omitted this step and just made balls and arranged them in muffin trays...the last time I made them, I didn't do even that, just dropped spoonfulls into the moulds...I can certainly confirm that it did not affect the taste in any way, so no harm done.

The following scones have been made in exactly the same way as these, but, instead of the carrots, 1 and 1/2 c of grated butternut squash has been used. I have also added a handful of raisins. Instead of rolling, I shaped them into balls and arranged them in a mufin tray. The rest of the steps are exactly the same as the ones made earlier.

The following is the recipe for the goats' cheese and red pepper scones that I made a couple of days ago.

Don't they look as if studded with rubies :-P I am noting down the recipe below as the ingredients slightly differ from the others. Moreover these were the ones where I didn't even shape them in any way, just placed spoonfuls in the muffin tray. This is how I made them...

What's needed-

3 eggs
250 gms of goats' cheese
4 tblsp extra virgin olive oil
2 tsp salt
2 C whole wheat (atta) flour
2 tsp baking powder
1 tblsp dried mint
1 tsp crushed red chillies
1 red pepper, finely chopped
a little milk for brushing the tops and a few sesame seeds for sprinkling on the top

How to-
1. Pre heat the oven at 180 deg C and grease a muffin tray.
2. Whisk the eggs.
3. Add the goats cheese and whisk till smooth.
4. Add the salt, olive oil, mint and red pepper and whisk again.
5. Sift together the flour and baking powder and fold into the egg mixture.
6. Drop tblsp of the mixture into the moulds,brush with a little milk and sprinkle the sesame seeds on the top.
7. Place the tray in the centre of the pre heated oven and bake for about 20-25 minutes or till golden.
8. Cool in the tray for a few minutes, run a spoon round the sides of each scone and transfer to a rack to cool completely if storing for later. Reheat in the microwave or wrap in foil and heat in a pre heated oven.
We had our soft scones for dinner, with the avocado and cucumber soup I posted a couple of days ago...

Enjoy your weekend :-)

Related posts-
- Savory scone
- Plain scones
July 09, 2008
4:03
On moms and a soup/dip...
» ‎ sunita's world
As your children grow up, you hear them using words you would not want them to... vague ideas picked up from their surroundings, most of the times, not even realising what they actually mean. Their minds are like sponges, constantly soaking up all that they see and hear around them. And when they are away from home for most parts of the day, the soaked bits of information may not be the best ones, at times... the ones you would like to hear. Then, they need to be told...no, talked to. They need to be explained in such a way that their still growing minds would be able to grasp the meaning and at the same time, realise the seriousness of the situation and how it affects their personality. At the same time, you would not want to lecture them off too much, to the extent, that, next time, they would think twice before opening up to you. No, that would not do at all. Tact, is the name of the game. And no, mothering is not easy...giving birth is probably the easiest bit.

It was my ma's birthday yesterday. When I called to wish her, my sister , cousins and aunts were all celebrating it. I longed to be there...to wish her in person, to give her a hug, to tell her what a wonderful mother she has been for us...for did I not mention a while ago, that it is definitely not easy. Such feelings always evoke something more...makes me think of the future...after many years, when both my children will have grown up, will they have the same feeling...will they feel that tug in their hearts, that longing that I now feel for my mother, not just because she is one, but because she is a good one; but then, let's leave it to the future...time will reveal all :-)

Coming to the kitchen front, avocado is one fruit, that does not find it's way too often into our shopping bags. It is indeed, not a regular guest.

Well, probably, once in a blue moon, for some guacamole, but that's it.

It was one of those rare days when a couple of them made their way into our house. And this time, instead of a guacamole, I combined them with cucumber to make a really refreshing soup. This soup, can be served hot or chilled and can also double as a dip for your tortilla chips and what not. It is ready in minutes and I must say, that the neglected avocado ( in our household) does need to be welcomed a bit more openly :-)

The following is the recipe for the avocado and cucumber soup/dip...

What's needed-

2 firm avocados, halved, stoned,peeled, chopped and coarsely blended with 1/2 a cucumber (regular size), peeled and chopped
1 red onion, chopped
4 cloves of garlic, peeled and chopped
1 C plain yogurt
1 and 1/3 C of milk
1/2 tsp ( more or less) crushed red chillies
1 tsp roasted and ground cumin
2 tblsp of extra virgin olive oil
salt and freshly ground pepper to taste

How to-
1. Heat the oil and cook the onions and garlic, stirring constantly, till the onions are softened.
2. Add the coarsely blended avocado and cucumber, along with the cumin and chilli and cook, stirring constantly for 2 minutes.
3. Add the yogurt, stir for about 10 seconds and add the milk.
4. Simmer for a few minutes...it will turn frothy. Keep stirring, for it might stick to the botom of the pan.
5. Remove from heat and blend everything together in a food processor till smooth...I did leave ours very slightly coarse for a little bite.
6. Season with salt and freshly ground pepper to taste.
As I mentioned earlier, this thick soup tastes great, hot or chilled.

Of this goes to Archana for AFAM-Avocado.

And thaks to JZ (yum yum blog) and Usha( blogging with a purpose) for passing over the following awards...thank you :-)
July 07, 2008
4:59
Wind, rain and pies...
» ‎ sunita's world
After a weekend of tennis overdose, it's time to start another new week...hope you all had a great start to it. We were greeted by howling winds and lashing rain. At times, the sun does seem to peek out of nowhere for a few seconds...probably reassuring us of it's existence. Sonny boy was not in the highest of spirits today, has come down with a slight cold, but, was raring to go back to school. They've still got a couple of weeks to go before breaking up for the summer holidays...really looking forward to it!

But, now , the best part. I had made a few mini pot pies quite some time ago ( make that 3-4 months).

A pot pie is a type of baked savory pie with a bottom and top completely encased by flakey crusts and baked inside a pie tin to support its shape (more here). But, although enjoyed long ago, I still remember the way in which we relished them and how much joy they gave us. In fact I thought that I had posted them and have been ransacking the archives to revisit them...seems almost criminal not to have shared them. The brain does seem to be playing tricks nowadays...I must be getting old :-(

While grazing around, I also found this interesting bit on pastry, and I quote...

Today pastry is a form of dough which can be made using a variety of different ingredients. However the main ones seem to be flour, butter, shortening, eggs as well as baking powder and will then be used to make a variety of different dishes.
In most cases today pastry will be rolled out using a rolling pin in order to be the base for a variety of different baked foods including pies, tarts and quiches. So in order for a person to make perfect pastry they must time the time to blend the ingredients correctly. It is important that the flour and fat are mixed together thoroughly before any liquid is added. By doing this it will ensure that the flour coats the fat adequately and prevent the production of gluten which can cause the pastry to become tough as it cooks.

But pastry has been around for many centuries now and was originally used by those living in the Mediterranean regions of Europe during ancient times. However it was until the crusaders began to return home from the wars that pastry begun to become much more popular in the Western parts of Europe including Britain. But as well as the people of the Mediterranean using pastry in their cooking there is strong evidence to show it was also being used by Egyptians, Greeks, Phoenicians and Romans as well.(more here)
I usually try to keep away from the butter in most of my pastries. The pastry for these pies were olive oil based and did come out quite nice.

Now, before the brain plays havoc again, here's the recipe for the pot pies...

What's needed-
For the crust-

2 and 1/2C of whole wheat (chappati) flour
1/4 C chilled water(more or less)
7 tblsp of plain yogurt
1 tsp salt
6 tblsp of extra virgin olive oil
1 tblsp of dried rosemary
1 egg, beaten

For the filling-
3/4 of a medium sized butternut squash, chopped, boiled and peeled
1 C peas
5-6 spring onions, chopped
1 inch ginger, finely chopped
3-4 cloves of garlic, finely chopped
3 stalks of asparagus, chopped
1 tsp cumin seeds
1 tsp each of dried rosemary and sage
1/2 tsp crushed red chillies
1/2 tsp sugar
a few raisins
2 tblsp of olive oil
100 gms of grated cheddar cheese

How to-
1. Mix together the flour, salt and rosemary.
2. Add the yogurt and oil and rub in.
3. Add the water, a little at a time and knead very lightly to make a dough ( you may need slightly more or less water, just add enough to form a soft and smooth ball of dough.
4. Wrap the dough in plastic wrap and chill for an hour.
5. Meanwhile, make the filling...heat the oil in a pan and add the cumin seeds.
6. When the seeds splutter, add the peas, spring onions,ginger, garlic and asparagus and fry for 2 minutes.
7. Add the squash, roughly crumbling it, along with the salt, pepper,chilli, rosemary, sage and sugar.
8. Stirring constantly, cook over medium heat for 5-6 minutes. Keep aside and cool completely( a hot filling makes for a soggy crust).
9. Pre heat the oven at 200 deg C.
10. Divide the dough into five portions.Roll out each portion into about 2mm in thickness and line the bottom and sides of mini tart pans of 4 and 1/2 inches. Trim the edges and keep aside the trimmings.
11. Prick all over gently with afork and bake in the centre of the pre heated oven for approximately 10-12 minutes or till lightly browned, and keep aside to cool If it puffs up while baking, gently press it down.
12. With the trimmings, roll out some 4 and 1/2 inch discs and make a4 intersecting cuts in the centre.
13. Fill the crusts in mounds, with the butternut squash mixture and sprinkle some cheese over it.
14. Brush the sides and of the crust with the egg and cover them each with a disc, taking care to seal. Brush the tops with the rest of the egg...
  
  and bake in the centre of the oven (200 deg C) for about 20-25 minutes or till nicely browned and bubbly.
15. Cool in the pan for a minute and remove to a rack to cool completely if saving for later. Reheat before serving.
Apart from the ones in the pans, I also made a couple of free form(not made in a pan) pies. So you need not fret if you do not have the pans :-P. I rolled out the dough into 4- 4 and 1/2 inch discs, pricked them all over with a fork and baked them on a lined tray till very lightly browned and cooled them. The filling was placed in mounds in the centre,sprinkled with cheese, the edges brushed with beaten egg, covered with another disc with cuts like in the other tarts and the edges sealed with a fork; they were then brushed with egg ; I also cut out small leaves with the tiny bits of leftover dough and stuck them onto the lid...not seen in the following picture, though :-(.

They were then baked till nicely browned and bubbly. They came out equally nice...so not having the pans should not be a reason, but the filling has to be a dry one.

I can vividly remember how crazy we all were about these cute pies...great for a snack, and along with some salad makes for nice meal too. They can also be packed for picnics and lunchboxes. These are very versatile too and is quite forgiving with various fillings.
July 04, 2008
13:30
Bi - coloured...
» ‎ sunita's world
I am trying...trying really hard. At what? At using up the hoarded ingredients before they run out of time. Every time I rummage through the pantry, I am ashamed at the amount of unused ingredients that stare back at me. So many things crying out to be picked and transformed into delicious goodies. This time, it was a pack of pasta flour. Do I even remember at what point in time it made it's way from a shelf along the aisles of the supermarket? Of course...no :-((

Let's leave all that aside...for, the pack of pasta flour that was rescued from it's exile was transformed into a very light and summery meal...ravioli style, samosa shaped bicoloured pasta filled with mushrooms, onions, garlic and peanuts. Of course, I did start out with something in mind but, churned out something entirely different. But, that does not matter...as long as what's served at the table tastes good. By the way, am I babbling? Please ignore me...

I have tried my hand with pasta once before...made ravioli, but the pictures were too gory to be posted. This time, I used type 'O' pasta flour, which is basically a mixture of wheat and durum flour. This light flour is high in protein and can also be used for pizza and bread making.

I made two balls of dough with the flour...one kneaded with spinach juice and the other with beet juice. The two were brought together to form a bi- coloured roll of dough , which was then, divided, rolled, filled, shaped, boiled and brushed with a flavoured oil and a sprinkling of spices. Regular flour works fine too.

Now, let's jump to the recipe for the bi - coloured, triangular, filled pasta (don't know what to call it, really) :-( Ahh, but what's in a name , anyway??

What's needed-

For the doughs-

2C + 2C pasta flour(I used Doves Farm organic pasta flour) or regular plain flour, or a mix of plain and whole wheat flour
2C spinach leaves, pureed with 1C water and strained
3-4 cooked beets(uncooked ones are fine too), pureed with 1C water and strained

1 egg, beaten and divided into half
1 tsp salt

For the filling-

1 and 1/2 C peanuts
1 red onion, finely chopped
6-7 cloves of garlic, finely chopped
8-9 chestnut mushrooms, sliced
1/2 C extra virgin olive oil
1 tsp crushed red chillies
3 tblsp of dried oregano

Others ( for sprinkling at the end)-

paprika
freshly ground pepper

How to-

The doughs ( both are prepared the same way)-
1. Divide the flour into two bowls, with 1/2 tsp of salt in each and make a well .
2. Add half beaten egg into each well of dough and mix with the flour.
3. Add the liquid (spinach in one and beet in the other), a little at a time( may or may not need the entire amounts).
4. Knead till the doughs are smooth. They should be soft, but not sticky. If the doughs is too dry, add a little water.
5. Cover and leave to rest for half an hour.
The filling-
1. Heat the olive oil in a pan and add the onions, garlic, peanuts, chillies and oregano, and cook, stirring continuously over medium heat till the onions are soft.
2. Add the mushrooms and cook till they soften. Keep aside to cool, separating the solid bits from the extra oil...save the oil for later use.
Assembly and cooking-
1. With floured hands,make two long, sausagy bits of dough ( one from each).
2. Entwine one around the other.
3. Cut the roll into small portions ( I made around 24) and roll each out on a floured surface to about 4 inches in diameter and about a mm in thickness.
4. Place a little of the filling in the centre and shape as shown below.
5. Ready the plates to be served in, with some fresh salad. ( I served on a bed of lettuce)
6. Drop them , a few at a time into boiling water and cook for 4-5 minutes.
7. Drain and brush with the leftover flavoured oil from the filling. Arrange on the plates and sprinkle a little paprika and freshly ground peppeer.
8. Serve immediately and enjoy an elegant meal, while taking in the sunshine...well, even if there is no sunshine :-P
And wait! I haven't finished yet... if you feel that you might like a little sauce with it...what is pasta with no sauce...or you have two ravished, cheese loving kids, then hurry. In a pan, add some tomato puree, a tsp of chopped garlic, finely chopped red pepper, a handful of sweetcorn and some oregano, with enough water, salt and freshly ground pepper, stir and transfer over heat. Simmer for 2-3 minutes and add 1/2 a tsp of cornflour. Simmer for a minute and a nice and light sauce is ready to be drizzled over the pasta. Grate a little cheese over it and there....everyone is happy :-D

So, I'll end with this happy ending and hope you all have a relaxing weekend :-)
July 02, 2008
9:57
Not a salad...
» ‎ sunita's world
We've had such a long spell of sunshine...for over a week now. But the streak of brightness has now been broken... with grey skies taking over for most of the day, today. But, it does look like, the parched trees are surely going to welcome the rain.

On the food front,we do consume quite a large amount of couscous.

But we almost always enjoy it in the same way... as a salad.. with fresh vegetables, dried fruits, nuts and seeds. Hence, the rarity of it's appearance in this space. But, it does make for a quick, easy and healthy lunch for us. A great tasting and light meal, ready in minutes.

However, for the following recipe, I diverted from our usual salad and made a bake. I have come across several such and decided to concoct one of my own. The vegetables were still there in full force, but I lightly stir fried them along with some mushrooms. A little cheese also went into it. The baked dish did smell and taste delicious and I'm glad I made it. It's very easy to put together...use as many or fewer vegetables.

What's needed-

2 C of couscous
1 red onion, finly chopped
6-7 chestnut mushrooms, sliced
4-5 cloves of garlic, finely chopped
1/2 C of sweetcorn
6-7 sweet piquante peppers, chopped(optional)
a large bunch of fresh coriander, finely chopped
1 green pepper, finely chopped
1 yellow pepper, finely chopped
2 tblsp extra virgin olive oil
1 tsp roasted and ground cumin
100 gms of cheddar cheese, grated
a handful of sesame seeds for topping
salt and freshly ground pepper to taste
1 and 1/2 C of stock

How to-
1. Pre heat the oven at 200 deg C.
2. Heat the oil in a pan and fry the onions and garlic for 30 seconds.
3. Add the mushrooms and fry till they soften slightly.
4. Add the sweetcorn , green and yellow peppers, piquante peppers and fry for 30 seconds.
5. Add the couscous and fry for another 11/2 -2 minutes, stirring constantly.
6. Transfer the couscous mixture from the pan to a baking dish and add the cheese and coriander.
7. Add the cumin and season with salt and plenty of freshly ground pepper.
8. Add the stock, stir, cover with foil and bake in the centre of the pre heated oven for 20 minutes.
9. Remove the foil and bake for another 10 minutes.
That's it! A flavoursome dish is now ready to be enjoyed. We had ours with some baked potato wedges and a tomato and cucumber salad.
June 30, 2008
14:05
Clicked 'Yellow for Bri'...
» ‎ sunita's world

When Bee and Jai approached me last month, to be involved in the fundraiser for Bri, I, like many others, did not know her. But , that was the last thing on my mind. I , like zillions of others, have had my fair share of cancer...having lost a dear cousin and an aunt to this dreaded disease. The fact that somebody suffering was in need, was enough to make myself involved in whatever little way I could. And, as the days passed, it has been so heartening to see hundreds of you coming forward to help a fellow blogger in need, making it possible to raise more than the 12,000 dollars hoped for. Amazing, that so many hearts opened up to help someone, whom they've never even met.

The last date for the fundraiser is the 16th of July...so please keep those funds coming in...every little helps.

Keeping in tune with the fundraiser, Bee and Jai have chosen ''Yellow for Bri'' as the theme for this month's Click. The following is my entry for the event...Every drop counts...just as the drops from a piece of lemon adds a zing and perks up so many of our dishes, every little contribution towards the fundraiser will do the same towards dear Bri's brave fight against cancer.

Take care Bri...you're in our thoughts!
June 29, 2008
0:00
Going Danish for the daring bakers...
» ‎ sunita's world
When this month's daring bakers challenge was announced, I was elated...I had grand visions. All four of us adore Danish pastries ...Danish braid (with danish dough) was what was chosen for this month by Kellypea and Ben. But then, I kept the challenge till the last moment (over a period of two days...last Wednesday and Thursday). On the latter, I had an eye appointment to attend to, which took much longer than I expected. However, I was determined to finish it...and although the grand designs were not quite realised...whatever was made with the dough did come out very tasty and so did not beat myself up too much.

I will let Kelly do the talking regarding the challenge...

''Technique: Making and working with yeasted laminated dough
Recipe: “Danish Braid” from Sherry Yard’s The Secrets of Baking

Why Danish Braid?
• Danish dough is in the family of butter-laminated or layered doughs with puff pastry being the ultimate. Danish dough is sweet and is yeast-leavened, however, where as puff pastry is not.
• The process of making Danish dough is less complex than that of puff pastry, but equally as important to achieve best results, and a great starting place to begin to learn about laminated doughs in general.
• Danish dough is extremely versatile, and once made can be used for a variety of baked goods. The possibilities are endless.

Some History:
• According to many sources, “Danish” was born when Danish bakers went on strike, and Viennese bakers were brought in to replace them, creating what is referred to as Vienna Bread.
• Conversely, it is also said that Danish bakers went to Vienna to learn the techniques Viennese bakers employed, and Danish dough was created there.
• In the early 1800’s, C.L. Olsen spent time in Germany, believing in the idea of gaining inspiration from bakers of other countries. He brought knowledge back to Denmark to introduce “foreign” breads to his country, also hiring people of other nationalities to bake in his family bakery.

Guidelines for this Challenge:
• Use the recipe as written to make Danish dough and create at least one Danish Braid. The recipe will allow you to make two full braids unless you choose to make only half the dough.
• Fill the Danish Braid with the apple filling provided and/or any other filling as long as it is something you make yourself from scratch.

Choices
• Dough ingredients include ground cardamom and orange zest. Cardamom is traditional in Scandinavian breads, but if it is cost prohibitive, or if you have dietary restrictions, by all means, leave it out or replace it with something else. You are welcome to omit the orange zest or choose another type of citrus to flavor your dough.
• The method or style of your braid is your choice. You may vary the width of the dough strips, type of edging, or angle of cuts.
• Often, a glaze, nuts, or sugar are used as toppings. You may choose to use any or all of these, or others you may find interesting.
• Use one or more fillings such as fresh berries, pastry cream, preserves or jams, curds – there are lots of possibilities.
• Once you’ve made a Danish Braid, experiment with Danish pastries with the extra dough.
• If there’s a way to try something savory with the extra dough, then why not?

Terminology:
• Laminated dough – is layered dough created by sandwiching butter between layers of dough
• Detrempe – ball of dough
• Beurrage – butter block
• Turn – each “fold & roll” of the dough produces a single turn in a 3-step process where the dough is folded exactly like a business letter in 3 columns. Each single turn creates 3 layers with this method.

For Your Consideration:
• This recipe calls for a standing mixer with fitted attachments, but it can easily be made without one.
• Use well-chilled ingredients. This includes flour if your kitchen temperature is above 70 degrees F (~ 21 degrees C).
• It is recommended that long, continuous strokes be used to roll the dough rather than short, jerky strokes to make sure the butter block is evenly distributed.
• The 30-minute rest/cooling period for the dough between turns is crucial to re-chill the butter and allow the gluten in the dough to relax.
• Excess flour accumulated on the surface of the dough after turns should be brushed off as pockets of flour can interfere with the rise.
• Yard calls for a “controlled 90 degree F environment” for proofing the constructed braid. Please refer to this chart to assist you in this stage of the challenge:

Proofing Temperature For Fresh Dough
(room temp) For Refrigerated Dough
Degrees F Degrees C
70 ~ 21 1-1/2 to 2 hrs. 2-1/2 to 3 hrs.
75 ~ 24 1-1/4 to 1-1/2 hrs. 2 to 2-1/2 hrs.
80 ~ 27 1 to 1-1/4 hrs. 1-1/2 to 2 hrs.
85 ~ 29 45 min. to 1 hr. 1 to 1-1/2 hrs.
90 ~ 32 45 min. 1 hr.

• When making cuts in the dough for the braid, make sure they are not too long and provide a solid base for the filling.

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients

For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see above)
2 cups apple filling, jam, or preserves (see above)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month ''.

What I did-
- I made the dough according to instructions and faced no problems. But I did need more flour than was asked for. I left the dough in the fridge overnight, for the final resting. This beautiful smelling dough was a pleasure to work with....rose beautifully and I was able to roll it out without any leaking butter ( the refrigeration definitely helps).
- I filled the braids ( made two with 3/4 of the dough) with a savory filling (spicy potatoes with tomatoes, yellow peppers and peanuts) instead of the above mentioned apple version. One braid was topped with sesame seeds and crushed red chillies and the other with just the sesame seeds.
- With the rest of the dough, I made a few other mini sized danish pastries...croissants, cinnamon swirls and a few with peachy toppings and chocolate fillings.
I am not sure whether I will try this a lot in the future...the butter is definitely going to keep me off... ( when other's make it for me , it is a different matter, though :-P)..hmm, maybe , for a treat. But, all in all, I must say, that this was a very tasty challenge. The spicy braid was a great hit and so were the croissants ( one of Dinesh and the kids' great weaknesses)...we had the braids for dinner and the leftovers even made their way to Dinesh's lunch box the following day. Thanks to dear Kelly and Ben for choosing this yummy challenge.
June 27, 2008
4:43
Procrastination...
» ‎ sunita's world
Yes, the sun is still there...how much better can it get...hmmm, not for long now, they say. Anyway, let me apologise for not responding to your comments and mails, lately... I do appreciate them very much...they inspire me to do what I do... but, you know...sometimes... procrastination does take over :-( Anyway, hope to rectify it soon...reply to your comments/mails and hang out at all of your lovely spaces to check out your delicasies.

But , I did manage to dig out the pictures of a recipe that we had enjoyed almost three months back...been meaning to post it for such a long time(excuse :-P). It is a chicken recipe by him...namely Moroccan lemon - butter chicken ...the picture sucks :-(.

The first reason that drew me to the recipe was the way in which it was prepared. The chicken was arranged in a layer and all the spices were just scattered over them. The contents were brought to a boil and and then transfered to the oven. The finished product smells and tastes delish.The only thing that I had to change was the temperatures and timings. With the suggested temperatures, it would have taken me hours, although he mentions a much lesser baking period.

Anyway, the final dish was absolutely gorgeous and we did like it a lot...so here's the recipe.

What's needed-

approximately 1.5 kg of chicken ( I used pieces from a whole chicken)
2 and 1/2 tblsp of butter, melted
1/2 tsp(more or less) of crushed red chillies
1/2 lemon, cut into wedges(the original recipe uses pickled ones)
2 large onions
3-4 cloves of garlic, crushed
4 bay leaves
1 tsp each of ground cinnamon and ginger
water or stock
handful of green olives
salt and freshly ground pepper to taste

How to-
1. Rub the chicken pieces with salt and pepper and arrange them (in a single layer) in a shallow casserole or heatproof pan, preferably, one with a lid(one in which the chicken pieces can huddle together in asingle layer, without much of a gap between them)
2. Grate the onion over the chicken pieces.
3. Add the bay leaves and garlic and push all this down and between the chicken pieces.
4. Sprinkle over the ground spices and stud the gaps with lemon wedges.
5. Gently pour the melted butter over the chicken pieces.
6. Spoon a little water or stock around the sides, so that it about half submerges the chicken pieces.
7. Cover the pan with a lid or foil.
8. Place the pan over heat and bring the contents to a bubble.
9. Transfer the pan to the middle rack of a pre heated oven (220 deg C) and bake for approximately 45 minutes. or till the chicken is cooked and the liquid reduces.
10. Remove the lid, and add the olives to the buttery onion pan juices.
11. Increase the heat to 250 deg C and transfer the pan (without the lid) to the top rack of the oven and bake till the top is nicely browned.
Serve the chicken with the pan juices and olives with flatbread or couscous. We all loved the subtle flavours of this dish. But do keep a watch over the oven.
June 25, 2008
5:41
Hot and sweet...
» ‎ sunita's world
We've been blessed with glorious sunshine for the last four days. What! Four consecutive days of uninterrupted brightness...and not a drop in sight... and that too with Wimbledon on in full swing (it has to rain during Wimbledon; remember those umbrellas :-))!!

But, honestly, it's been nice to get that sunshine, and with a gentle breeze, the weather does feel nice.

Just a very quick recipe to share today...and I mean really quick...just takes a couple of minutes. I made this hot and sweet, peach and raisin chutney yesterday.

The ingredients listed below yielded one cup of chutney.

What's needed-

1C of chopped peaches(I used canned slices, discarding the juice)
1 tblsp raisins
1/2 tsp ginger powder
1/2 tsp cinnamon powder
2 and 1/2 tblsp dark brown sugar
1 tsp olive oil
1 tsp (more or less) of crushed red chillies
1 tsp lemon juice

How to-
1. Heat the oil in a pan.
2. Add the peaches and raisins and stir for 4-5 seconds.
3. Add the ginger and cardamom powders and the chillies, and mix in.
4. Sprinkle the sugar, and continue stirring till the sugar melts and the mixture begins to thicken, coating the peaches and raisins.
5. Add the lemon juice, stir, and remove from heat.
That's it! Serve hot or cold, as a condiment, or top on toast. Now, how's that, for a short and sweet (and hot) post (recipe) :-)

Enjoy!!
June 23, 2008
2:22
A fete and a weekend lunch...
» ‎ sunita's world
We attended the annual summer fete at the children's school last Saturday. The weather was not that encouraging , but everyone was out there in full force. The children were running crazy around the field, at times a bit confused as to what thay should have first...their faces painted, hair sprayed, go on the bouncy castle, ride on the mini train, go on the roundabout , try their luck at the lucky dip, join the races (Dinesh and Agastya came third in a parent and child relay race) or lap up those gorgeous cakes and the all too important giant candy floss. In the end, Dinesh and I brought home two exhausted kids, ones hair sprayed in streaks of silver and gold and the other with the face of a very artistic tiger ( the lady who did it...another mom... was really good at face painting ), and their little tummies full of junk (we did turn a blind eye, it's the school fair, after all...and everything tastes better :-D).

The fair was after 3.00pm, so we had enough time for our lunch. Sometimes, well, most of the times, for me, the good recipes are concocted on the spur of the moment, and those are the recipes that make me happy and jump for joy. Most of you, some time or the other, must have had the same feeling too. You take out the ingredients, ponder as to what to make, start the preparation without any pre conceived idea...just flow along the tide. In the end, the finished dish, gives so much joy...to the maker, as well as the ones to whom it is served.

This...

and three other baby brinjals (aubergine or eggplant), have been in and out of the refrigerator, quite a few times now. They come out, I think of making something, no ideas, and back they go into the cold. Until...last Saturday. They were again sitting on the counter, and this time I took pity on them. The brinjals were washed, trimmed, slit and coated with a little spice, salt and oil and sent into the oven... while I made a very simple and quick gravy...by that time, the brinjals were soft and juicy and were taken out and dunked into the gravy. I must say that I was really pleased with the results...enough to be happy to share with you all...it's a very versatile gravy and would also go well with paneer or mushrooms. The preparation time is also very less.Here's how I made the baked baby brinjals in a spicy peanut gravy for our Saturday lunch...

What's needed-
To bake the baby brinjals-

4 baby brinjals, the stalks removed, washed and a deep + sign cut vertically at the thicker end
1 tblsp mustard oil
1/2 tsp turmeric powder
1/2 tsp salt

For the gravy-

1 tblsp oil
1/2 tsp whole cumin seeds
1 small onion, chopped
a handful of peanuts
3 cloves of garlic, chopped
1 whole red chilli
chilli powder (optional, as per taste)
1/3 tsp turmeric powder
1/2 tsp roasted and ground cumin
2 ripe tomatoes, chopped
1 inch stick of cinnamon
2-3 cardamoms
1 small bay leaf
3-4 cloves
3/4 C water( more or less)
1/2 tsp garam masala
coriander leaves to garnish
salt to taste

How to-
1. Pre heat the oven at 250 deg C.
2. Rub the brinjals with the rest of the ingredients, well into the slits, and place them on their sides, on a lined baking tray.
3. Place the tray in the top rack of the pre heated oven and bake for 20-25 minutes or till they are soft and begin to leave their juices... they need not be completely cooked (approx 90%), for they will do some more in the gravy. turn them over, once in between.
4. When the brinjals are nearly half way through, heat the oil for the gravy in a pan and add the whole cumin seeds, bay leaf and the whole red chilli.
5. When the seeds begin to splutter, add the onions and peanuts and fry till the peanuts leave their aroma and dark spots start to appear.
6. Add the tomatoes, garlic, roast cumin,chilli powder(if using any) and turmeric and season with salt, stir and cook covered over low heat till the tomatoes are mushy. Stir in between.
7. Add the water and bring to a boil. Transfer to a food processor and pulse, along with the whole spices. Do not make it too smooth, just make sure that the spices have ground properly.
8. Transfer the gravy to the pan over heat and bring to a simmer over medium heat.
9. Add the brinjals, coat them with the spices and cook for a couple more minutes, stirring often(the gravy will tend to stick to the pan). Add more water if necessary and cook till the brinjals are completely done.
10. Add the garam masala powder, stir and remove from heat.
11. Garnish with coriander leaves before serving.
This does look a bit long, but when you get down to it, is really very simple. By the time the brinjals finish baking, the gravy is ready to receive it. And it tastes great...It can be served as a side dish with rice or with rotis/nans/puris. As it was a spicy dish, we kept the rest of our meal quite simple - plain rice, dal and some stir fried ladies fingers... we licked our plates clean :-)
June 20, 2008
2:58
Puffing away...
» ‎ sunita's world
I usually try to make my own low fat versions of pastry, when we crave for some pies or tarts. But, when it comes to puff pastry, I have a love - hate relationship with it. I love it's taste but hate all the butter that goes into it's making. Why does something that tastes so good have to be so fatty? {a very big moan :-(} So, every time, I reach for that block of puff pastry, I have to really pull myself off. But, sometimes, the temptations are too hard to resist and I admit to being guilty of giving in.

So, as I said, in a weak moment, I did bring home the block of puff pastry and made a savoury tart.

Of course, I made sure to load it with lots of vegetables and mushrooms. I also added some sweet piquante peppers, which we have grown to love quite recently.They have a hot, spicy yet sweet taste.

Peppadew is the brand name of sweet piquanté peppers grown in the Limpopo province of South Africa. Peppadew International markets it under the trademarked name Peppadew as a fruit. The fruit is processed for removal of the seeds and reduction of the heat of the pepper to more pleasant levels. It is then pickled and bottled.
The type of piquanté peppers was discovered and isolated in the 1990s. The name is derived from "Pepper" and "dew".

Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between Peppadew and cherry tomatoes.

Peppadew International holds all growing rights to the plant.(source)
Now, coming to the recipe for the puff pastry tart, it is a very simple one and does not take much time to assemble. The use of the above mentioned peppers in the following tart, is purely optional...will taste great, even without it...but, I must say, it's addition, sure adds a nice kick. Likewise, I have used an assortment of vegetables...use as many, fewer or more :-)

What's needed-

1 block of puff pastry (500 gms), rolled out to a rectangular shape of 9 inches by 12 inches
1 yellow pepper,thinly sliced
1 carrot, finely cubed
6-7 close capped mushrooms, sliced
6-7 sweet piquante peppers, halved(optional)
1 red onion, sliced
a handful of sweetcorn
5-6 baby plum tomatoes, halved, lengthwise
4-5 cloves of garlic, finely chopped
3 tblsp of extra virgin olive oil
2 tblsp dried oregano
1/2 tsp(more or less) crushed red chillies
4 tblsp of tomato puree+1 tblsp of dried oregano+1/2 tsp paprika(mix these three together and keep aside)
1 tsp roasted and ground cumin
100 gms of mozzarella cheese, crumbled
salt and freshly ground pepper to taste
beaten egg or milk for glazing

How to-
1. Pre heat the oven at 200 deg C.
2. Heat the oil in a pan and fry the onions for 1/2 a minute.
3. Add the mushrooms,carrots and garlic and fry till the mushrooms soften a little bit...do not let it wilt.
4. Add the sweetcorn, yellow pepper, oregano, cumin, crushed red chillies and cook for a few seconds. Remove from heat and cool .
5. Transfer the rolled out puff pastry to a lined baking tray.
6. Spread the tomato puree mixture on it, leaving a border of about 2-2.5 cm all around.
7. Arrange the cooked topping on top of the spread tomato puree mixture. Arrange the plum tomatoes and sweet piquante peppers on top. Sprinkle a little salt and the cheese.Top with a sprinkling of freshly ground pepper.
8. Brush the border with the beaten egg or milk.
9. Place the tray in the centre of the pre heated oven and bake for approximately 20 minutes or till the cheese ,melts and the pastry edges are risen and golden.
A few notes -
- Always take the puff pastry out of the fridge at least 20 minutes before rolling. On the other hand, if the pastry is too loose and sticky, chill for a few minutes.
- Use a floured rolling pin and dust a little flour on the pastry, if it gets sticky.
- For easier transfering of the puff pastry, roll out the block on a piece of parchment (slightly bigger than the desired size of rolled out pastry), so that it can be transfered directly to the tray .
- Try to keep the topping dry...too much liquid makes for a soggy crust.
- I still think that I should have baked for a little longer than the 20 minutes(till those pale bits on the border was more golden).
We simply adored the tart...and yes, the indulgence was worth it. Slices of the tart along with a fresh salad on the side is what we had for dinner, quite a few moons ago (ummm, make that more than a month ago).

A parting look...

Have a nice weekend !
June 18, 2008
3:20
Expanding horizons...
» ‎ sunita's world
Kay, who's guest hosting this month's 'Think spice...' thought I was crazy enough to let her do the honours. But, after seeing her choice of spice, I was sure I did the right thing. For isn't a little challenge, a little craziness, is what we all need now and then ? Familiarising and adopting ingredients we had no idea how to use before...making us push ourselves that extra mile to explore and expand our horizons, rather than to grow roots in our comfort zone.

If you are still wondering as to my former babbling, let me put you out of your misery. Kay has chosen Wasabi as the chosen spice for this month's Think spice...now hasn't that make you search for your thinking caps already :-)

A little introduction to this spice...

Wasabi is a member of the Brassicaceae family, which includes cabbages, horseradish and mustard. Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than the capsaicin in a chilli pepper, producing vapors that irritate the nasal passages, more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan.

Wasabi is generally sold either in the form of a root , which must be very finely grated before use, or as a ready-to-use paste, usually in tubes approximately the size and shape of travel toothpaste tubes. Once the paste is prepared it should remain covered until served to protect the flavor from evaporation.(source)

I could not get hold of the fresh one and made do with the tube version, which I managed to get hold of, at our local Indian grocers.

I have never attempted to make anything with it before, so decided to make something simple to see how it works out. I made a simple marinade for some cod fillets and baked them.

I was quite pleased with the results, though I feel that I could have added some more wasabi (probably, double the amount) , which I avoided, for fear, of it being too overpowering.

Nevertheless, we did enjoy our dinner yesterday and so am noting down the recipe -

What's needed-

3 cod fillets, cut into medium sized pieces
1 tsp wasabi paste
2 tsp soy sauce
3 tblsp breadcrumbs
1 tsp extra virgin olive oil
2 eggs
a handful of sesame seeds for sprinkling

How to-
1. Whisk together the wasabi, soy sauce, 2 tblsp of breadcrumbs,olive oil and eggs.
2. Rub the marinade all over the fish pieces, cover the bowl, and leave to marinate for about half an hour.
3. Pre heat the oven at 220 deg C and line and grease a baking tray.
4. Arrange the fish on the tray, in a single layer. Sprinkle the rest of the breadcrumbs and the sesame seeds, and bake in the centre of the pre heated oven for approximately 25-30 minutes, or till the fish is cooked and nicely browned.
5. Serve hot on it's own or with a dipping sauce or as part of a meal.
We had the fish with some steamed garden peas, roast potatoes and a fresh salad. Not a bad try with a new spice, I must say. It is a very pungent spice, so I think it is better to use little quantities of the spice to check your tolerance.

There, another new spice explored...now off it goes to Kay as my entry for Think spice...think wasabi. And, if you have not already thought of it, there is still time...ends on the 25th of this month.
June 16, 2008
4:16
A beasty tale...
» ‎ sunita's world
Just a year ago, I was literally scared of the yeast beast. I admired other's works, and although I badly wanted to make something with it, I didn't dare to venture. And when I did try, instead of a nice loaf of bread, my end product resembled something like a cardboard, and one would probably need a saw to cut through it..the insides were half done too. And the dough did not rise properly. And then came the daring bakers challenge in which we had to make cinnamon/sticky buns. Oh! no! It was the beast again. But this time, I decided that enough was enough and rolled up my sleeves to tackle it. And yes, I was so pleased with the results. I knew that, although, I did have far to go, in matters of perfection, this was the beginning of a beautiful relationship...no beastly tales here.

In those early days, probably I was too restless to just get on with it. I loved baking, but the ones that I baked did not require long periods of resting the dough. Now I know better. I knead with enthusiasm and lovingly let the dough rest for the required time. And when the dough rises, I walk around with a spring in my step. And when the bread is baking in the oven, I feel giddy with the lovely aromas that waft through the house... the smell of freshly baked bread. See, I am getting carried away already!

Of course, I have still got a long, long way to go; but I do enjoy my little experiments now and then. The following broccoli and carrot breads are another example, and which I would like to share with you. With the ingredients listed below, I made 8 buns and one flat bread.

If you wish to lessen another step, you can make just one round bread with the dough, or just the buns.

What's needed-

2 ans 1/2 tsp active dried yeast
1 large carrot, grated
2 C of finely chopped broccoli
1 tsp sugar
1/2 tsp paprika
1 and 1/2 tsp roasted and ground cumin
1/3 tsp turmeric
3/4 C of warm milk and a little extra for brushing the tops
1 and 1/2 tblsp oil
2 tsp salt
3 and 1/4 c whole wheat flour
a little melted butter(for brushing)
a few sesame seeds for topping the buns/bread (optional)

How to-
1. In a bowl, whisk together the yeast, sugar, salt and milk.
2. Add the carrots, broccoli, paprika,turmeric, cumin and oil and mix well.
3. Add the flour and bring everything together to form a ball of dough. Knead for 7-8 minutes( floured hands and board will help if the dough feelds too sticky)
4. Place the dough in a clean and oiled bowl and toss the dough around to coat it with the oil.
5. Cover the bowl with plastic wrap and leave in a warm place, until doubled in volume ( approximately an hour ).
6. Punch down the dough and divide it into two equal portions.
7. From one half of the dough, make 8 balls, slightly flatten, and arrange in a greased muffin tray. Cover the tray with a greased plastic wrap and leave in a warm place to rise ,till doubled in volume.
8. Make a ball with the other half of the dough and place it on a lined and greased baking tray. Flatten the ball to about 6 - 6 and 1/2 inches in diameter. Cover with an oiled plastic wrap and leave to rise in a warm place till doubled in volume.
9. Pre heat the oven at 220 deg C.
10. Brush the tops of the buns with a little milk and sprinkle the sesame seeds.
11. Place the muffin tray on the top rack of the oven and bake for about 17-19 minutes or till the tops are nicely browned and a tooth pick inserted through the centre comes out clean.
12. Brush the tops immediately with some melted butter and cool in the pan for a couple of minutes. Run knife round the buns and transfer to a rack to cool completely before storing.
13. On the flat bread, make light criss - cross cuts on the dough with a sharp knife. Brush the top with a little milk and place the tray on the top rack of the oven. Bake for 15-18 minutes or till the top is nicely browned and and a tooth pick inserted through the centre comes out clean. Brush immediately with some melted butter and cool on the tray for 2 minutes. Remove the lining and transfer to a rack to cool completely.
14. Cut along the incisions.
These breads smelt heavenly and went down really well. The kids just wolfed down the buns in record time. The crust was soft, ( the melted butter helps) and so was the crumb.

If they are to be served at a later time, reheat them in the microwave for a minute or wrap them with foil and heat in a pre heated oven. Although we had them with our favourite combination with some lentil soup...

they can also go down a treat with some curry, chutney or a spicy dip.

On another note, I would also like to thank Asha ( Inspiring blogger - coming from you, it means a lot) and Shubha (rocking girl - glad to receive it again) for passing on a couple of awards. Thank you for keeping me in your thoughts, really appreciate it :-)
June 13, 2008
4:00
One for two...
» ‎ sunita's world
By the time you read this, I will probably be at the seadside, chaperoning a bunch of Year 2 kids. Well, Rengoni, along with her class mates are going on a trip to the seaside as a part of their current class topic. Parents were requested to help and yours truly voluntered !! Just hope the weather doesn't play truant...the li'l ones have been looking forward to it so much.

Sometimes, I do look back at myself , probably give myself a pinch as well. I can still vividly remember all those school trips I went on as a child...the picnics, the buses into which we were huddled, the sing- song and banter, the smiles and laughs. Now that I'm on the other side, through the children, I feel as if I'm reliving my childhood. Ahh! Not that I have any complaints about the present, but I must admit, those were the really carefree days.

Now coming back to the kitchen, I made these savoury rice and coconut pancakes.

Talking about coconut, it is one fruit that we've grown up on... an inevitable part of our lives. No auspicious occasion is complete without it. Coconut trees are quite a common sight in the back yards of homes, especially in the countrysides. Whether it is the white flesh, chopped or cut into sticks as offerings to god, or the whole green coconut, placed on top of a decorative matir koloh (earthen pitcher) to adorn the gates of a wedding venue; or the dessicated coconut, made into laddoos and used as a sweet filling in various kinds of pithas during festivals, yes, it's always present. But, coconut is very rarely used in savoury Assamese cooking. And coconut oil is used only to strengthen the hair and moisturise the skin!

And regarding pancakes, they are an all time favourite ... not the thicker American style ones though ( no offence intended), but the crepe like English ones... savoury or sweet, they do come out quite often out of my kitchen. Ma also used to make savoury pancakes frequently.

Now, here's the recipe for the rice and coconut pancakes...

What's needed-

3 C rice flour
2 C dessicated coconut
2 tsp paprika
1/2 tsp chilli powder(more or less)
2 tblsp roasted and ground cumin
1 onion, chopped
3-4 cloves of garlic, smashed
1 tsp salt
2 tblsp of oil and a little extra for greasing the pan
1 large carrot , grated
2 eggs, beaten
3 and 1/2 C of water

How to-
1. Mix all the rest of the ingredients except the water and eggs.
2. Add the water and eggs and mix together to form a batter. Let it rest for 15 minutes.
3. Heat and grease a pan ( cooking spray works well).
4. Add a ladle of the mixture and quickly tilt the pan to spread out the mixture ( be really quick, for the mixture sets fast).
5. Cover and cook for 2 minutes over low heat. Turn over and cook covered for another 3 minutes. Repeat with the rest of the batter. I made 10 of them.
6. Serve hot.
We loved the pancakes. The coconut added a nice bite to them. They were very filling as well and could form a part of any meal during the day. We, in fact, had them for dinner, along with bowls of dal (lentil soup). Our's were mildly spiced... increase the spiciness and heat if you prefer.

I am now going to hand these pancakes over to two lovely fellow bloggers as an entry for their events...namely, Suganya, for her AFAM- coconut ,and Susan, for her Pancake parade. There...killed two birds with one stone. Will mail you ladies with the details very soon :-)
June 11, 2008
5:39
A block and some cookies...
» ‎ sunita's world
Probably an acute case of writer's block has gripped me. Here I am, hands ready to click away on the keyboard... only, I have no clue what to write about. :-(

Never mind, at least I am sure what recipe I want to post... Chocolate, fruit and nut cookies...

... an indulgent cookie with chocolate and dried fruits and nuts. And, for a chocoholic like me, it's heaven. So here goes...

What's needed-

100 gms plain chocolate, melted and slightly cooled
1 C of mixed dried fruits and nuts (almonds,raisins, and cranberries)
1 and 1/2 C whole wheat flour
1/2 C cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1 egg
3 and 1/2 tblsp oil
4 tblsp molasses
6 tblsp milk

How to-
1. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
2. Add the dried fruits and nuts and mix well.
3. Add the chocolate and rub in till the mixture resembles fine crumbs.
4. In another bowl, whisk together the egg, molasses, milk and oil.
5. Make a well in the centre of the flour mixture and fold in ( can use fingertips ) to bring everything together into a ball.
6. Cover the bowl, containing the ball of the mixture, with plastic wrap and chill for about 20 minutes.
7. Pre heat the oven at 170 deg C and line a baking tray.
8. Make balls of the mixture and place them a bit apart from each other.
9. Slightly flatten the balls with your fingertips, keeping them quite rough looking.
10. Place the tray in the centre of the pre heated oven and bake for approximately 10-12 minutes or till firm .. they will fim further, on cooling.
11. Cool in the tray for 2 minutes and then, transfer to a rack to cool completely before storing in air tight containers.
The cookies were not overtly sweet and were soft to the bite.

Enjoy!!
June 09, 2008
14:20
Thekera tenga
» ‎ sunita's world
Come summer, and what we Assamese look forward to in a meal is the tengar jool (tenga-sour; jool-light, soup like curry). This is usually made with a variety of ingredients like lemon, tomatoes, bottle gourd etc, but the best has to be the one with thekera tenga. ( no clues as to it's English version). The thekera fruit is green at the beginning, gets deep purple when ripe and turns deeper purple or almost black when dried.

It is a souring agent. It is soaked for a while in water,and used along with the sour water.

Blog hopping, and a little research has led me to believe that it must be a very close relative of kokum , so probably it can be used too in the recipe that follows( I have neither seen or tasted kokum, except, of course, virtually).

Most of the tenga jools have fish in them. But with thekera, we also add small dalir bor/bora (pan fried lentil fritters).

Tengas are always had towards the end of a meal. So if there is a meat or other lentil dish, those would usually be had before. It is also good for upset tummies and a few pieces of thekera, soaked in water and mixed with a little salt and sugar, forms a great drink to soothe those blues. They also have a long shelf life as only a little is needed at a time.

Ma had sent a pack of thekera with Dinesh when he went to Guwahati a couple of months ago. With temperatures hardly rising, we have not been in the mood to have any tengar jool. But today is an entirely different story altogether. The sun is as bright as ever, and the temperatures have risen many fold...well, at least compared to the last few days. So, the thekera has been taken out of hiding and put to use.

What's needed-

7-8 handfuls of split red lentils,washed and soaked in water for an hour
6-7 pieces of thekera( or maybe kokum), soaked in a glass of water for an hour
2 pinches of turmeric powder
salt to taste
Oil for frying the fritters
a pinch of sugar
1 bay leaf
1/2 tsp paaas puron
1 whole red chilli
1 and 1/2 tblsp mustard oil ( normal oil can be usd, butmustard oil gives it a better flavour)
1 tsp flour
1 small onion, finely chopped

How to-
1. Drain the water and grind the lentils with 5-6 tblsp of water ( does not have to be too smooth)
2. Heat the oil for frying in a pan (about 2 mm above the surface of the pan).
3. Mix the ground lentils with a pinch of turmeric and salt.
4. Drop tspn fuls of the mixture into the hot oil over medium heat.
5. When the edges turn golden, turn them over and fry on the other side till both the sides are golden and crisp. Transfer them to a bowl lined with a kitchen towel to drain the excess oil.
6. In another pan, heat the mustard oil and add the paas puron, whole red chili and bay leaf. When the seeds begin to splutter, add the onions and thekera pieces (which were soaked in water) and fry till the onion is translucent.
7. Add the water in which the thekera was soaked, along with another glass of water, and simmer for a minute.
8. Mix the flour with a little water to make a light paste and add to the pan, stirring briskly to avoid lumps.
9. If serving immediately, add the boras/fritters to the pan ( don't forget to save some for munching :-P) and simmer for half a minute and remove from heat. If serving later, add the fritters later and reheat, for the fritters will absorb a lot of the liquid.
10. Serve with rice and other side dishes.
The fritters are great..they remain crisp even when they cool down. I had used 7-8 pieces of thekera as they were quite thin slices, if thick, then lesser amount is necessary. It is always adviseable to check the tanginess of the water in which it is soaked.

And, finally, thanks to Andhra flavours (nice matters, good chat blog), happy cook (artey pico) and JZ (good chat blog) for passing on the following awards ...

thanks girls...really appreciate it...and thanks to my dear readers for your constant support :-)
June 06, 2008
4:18
How do you like yours?
» ‎ sunita's world
We, like so many others, are great pasta lovers. This, of course, does not mean that we gorge on it every other day. No, we have it, maybe, once a week, sometimes even after longer periods; but , when we do have it, we thoroughly enjoy it.

We love all sorts and shapes of pasta, and love trying out different recipes with them. But the ones that are more often seen at the table are penne, fusili, and tortiglioni, in that order. And, our favourite way of enjoying them is by adding them to a red looking chunky sauce (oh no! not store bought) and baked with layers of cheese. And yes, I shamelessly make it as cheesy as I can. Hey, we don't have it every day, and what's a bit of indulgence, now and then. But, yes, I do add an assortment of vegetables and mushrooms. We love the vegetarian versions of pasta more than their meaty counterparts.

A bowl of pasta cooked in the above manner is also comfort food for us. Hot out of the oven, with the melting cheese and the assortment of vegetables, we eat to our hearts content.

In brief, here's how I made the cheesy tortiglioni the other day...

... please do excuse me for the short cut, but I seem to be strolling in Lazy town today :-P

The recipe-
1. Boil 250 gms of pasta(preferably penne, tortiglioni, fusili or riccioli) in enough salty water and a tblsp of oil, till cooked al dente(firm to the bite). Drain, wash with cold water and keep aside.
2. Heat 2 tblsp of extra virgin olive oil in a deep pan and add 1 carrot, half of a green and red pepper, 1 onion, 4-5 pods of garlic ( all chopped into small pieces), 2 C of sweetcorn, and 7-8 sliced close cupped mushrooms. Toss around for 1 minute.
3. Add 10-12 chopped ripe tomatoes (or 2 cans of tinned tomatoes), 2 tblsp of mixed herbs(rosemary, thyme,oregano,basil, sage , parsely....can give some of the herbs a miss; though the oregano is highly recommended). Season with salt and generous amounts of freshly ground pepper. Cook till the tomatoes lose their shape.
4. Pre heat the oven at 200 deg C.
5. Add the pasta to the chunky sauce and mix in. Remove from heat.
6. Place half of the pasta in an ovenproof dish and sprinkle 100 gms of grated cheddar cheese. Add the other half of the pasta, along with the rest of the sauce and top with another 100 gms of cheddar cheese (warned you, it's going to be cheesy :-P)
7. Bake in the centre of the pre heated oven till the cheese melts and the top is nicely browned.
8. Serve hot and dig in.
I used to slice the vegetables earlier,but have found, that, chopping or cubing them gives a nicer texture to the sauce. The vegetables can also be varied...I usually add carrots, sweetcorn, asparagus(when in season) , broccoli, various peppers and mushrooms, along with tomatoes, onions and garlic. We like the vegetables to have a bite to them... but if you prefer them fully cooked, stir fry them for a little longer before adding the tomatoes. And do not over cook the tomatoes..add the pasta as soon as the tomatoes lose their shape...does not matter if the sauce is liquidy...the pasta will absorb a lot of it.

Mmmm, we simply do adore this...

******************************************************
Just want to remind you, dear readers, not to forget to start thinking about this month's Think spice. It's being guest hosted by dear Kaykat of 'Cooking from A to Z'. Her choice of spice will require some thinking, so you better put on your thinking hats. As for her chosen spice, it's ''Wasabi''. See, I warned you, some serious thinking is definitely required. So, Think spice...think wasabi! The details can be found here...the deadline is 25th of June.

******************************************************

Now, tell me, what is your favourite way of enjoying pasta :-)

Have a relaxing weekend :-)

Related posts-
June 04, 2008
4:47
A stack and a curry...
» ‎ sunita's world
I have always loved soya chunks ever since I was a child and can never stop from picking up a pack even now. But which ever way I prepare it, it always seems to get a lukewarm response from the other two-thirds of my family, as they are not at all enthusiastic about the ingredient. No one says anything, but their quiet and 'not too eager' faces, speak more than a thousand words.

This time, when I went shopping, I picked up a pack of soya (yet again! But this time round, it was minced)...

... with nothing particular in mind. While taking out the flour to make rotis the other day, my eyes happened to fall on the pack. Well, time to do something about it. So the pack was taken out, and since I was already in the mood to make rotis, decided to include the soya in it. And I must say, I was not disapointed. And this time, the other two- thirds of my family did seem to be happy enough to go for seconds...even thirds. And yes, this time, there were eager faces all around.

Soy protein is good for you too...

It is a good source of fiber. Soy protein is very healthy: it is rich in protein (about 70 %), very low in fat, contains no cholesterol and contains phytochemicals. These phytochemicals are strong antioxidants but have many other properties. Soy protein and its associated phytochemicals seem to reduce heart disease, osteoporosis and risk of cancer(from here).

What's needed-

1 C soya mince, soaked in hot water for 5 minutes and strained
1 red pepper,thinly sliced (about 1 and 1/2 inches long)
1 small onion, finely chopped
1 carrot, grated
1 level tsp cumin seeds
3 pods of garlic, finely chopped
1 tsp garam masala powder
1/2 tsp roasted and ground cumin
salt to taste
4 tblsp of plain yogurt
3 and 1/2 C whole wheat flour( a little extra for dusting and rolling)
2 tblsp of oil

How to-
1. Heat the oil in a pan and add the cumin seeds. When they splutter, add the onions and fry till translucent.
2. Add the garlic,red pepper, carrot and stir fry over medium heat for 2-3 minutes.
3. Add the soy mince along with the garam masala , roasted and ground cumin and salt.
4. Fry for another 3-4 minutes, remove from heat and cool a little.
5. Transfer to a bowl, add the flour and yogurt and knead till everything comes together (it will be a sticky dough).
6. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
7. Divide into 18-19 portions, shape each into a ball, slightly flatten and rioll in the extra flour.
8. Roll out on a floured surface to about 6-6 and 1/2 inches in diameter.
9. Place one on a griddle over slightly less tyhan medium heat and cook for about 20 seconds on each side and again for about 4-5 seconds on each side, or till brown spots appear.
There! The vegetable soya rotis are now ready to be enjoyed. We had ours with some tomatoey baby potatoes curry and a cucumber salad.

The directions for the curry is as follows...

What's needed-

500 gms of baby potatoes, halved and boiled
3-4 tomatoes, chopped
4 cloves of garlic, chopped
1 onion, chopped
1 small bay leaf
1 tsp roasted and ground cumin
2/3 tsp turmeric powder
1 tsp garam masala powder
5-6 whole peppercorns
1/2 tsp crushed red chillies(more or less)
1 inch stick of cinnamon
3 cloves
a small bunch of coriander, chopped
1/2 C water
1 tblsp oil
salt to taste

How to-
1. Place the tomatoes, cloves, cinnamon, garlic, onion, peppercorns, 2-3 pieces of boiled potatoes and bay leaf in a pan, along with the water and 1/3 tsp of turmeric and salt. Cover and simmer over medium heat till the tomatoes are cooked.
2. Transfer to a food processor and pulse everything together ( whole spices included). Keep aside.
3. Heat the oil in a pan and brown the potatoes along with the rest of the turmeric and the roasted and ground cumin. Season with salt.
4. Add the gravy to the potatoes and simmer for 2 minutes.
5. Add the crushed red chillies, garam masala powder and half of the coriander, and simmer for about 30 seconds.
6. Remove from heat and serve hot with rotis/nans/puris.
7. Garnish with the rest of the coriander.
This is a very quick and easy curry to make, and does equally well on the taste front. We had ours with the soya rotis. The combination worked quite well...

...so I'm sending the rotis for dear Srivalli's 'roti mela'.

An update-

My posts don't seem to be updating at Taste of India yet again...so please feel free to subscribe to 'Sunita's world', using the button on my side bar or fill in the form to receive post updates through email.

Related posts-
June 02, 2008
3:06
A hearty broth...
» ‎ sunita's world
It's Monday again...the Monday after the kids' one week half term break. It has been a slightly slow, but definitely sure start to the week. After the relaxed pace of the past few days, I think we are all rejuvinated enough to start a new session. The kids seemed to happy to return to school and catch up with their friends. Although, I must say, that the house does not seem to be the same without their banter.

During last week,I also managed to dig out some ingredients (namely, half a pack of mixed beans and another half pack of mixed lentils and pearl barley and also the last remains of a pack of arborio rice) which were languishing in the pantry long enough. We do love our legumes quite a lot, so I was really surprised as to how they could have been left unattended. They also helped in shaping my entry for last month's Click.

After the stage was set, and the photos were taken, I mixed the packs together and soaked them overnight. The next day, I made a simple but flavourful broth with them for our dinner.

Outdoors, the rain was lashing, the winds were howling, and the sky lit up with lightning and roared with thunder. But, all four of us were huddled indoors, with our hands cupping our bowls, deriving comfort in the warmth of it's contents and also in the company of each other. Yes, it was bliss.

I really enjoyed making the broth...adding liquid, simmering, stirring...and the whole house seemed to be filled with it's comforting aroma. And when the cooking was over, I smiled...the knowing smile of predicting a meal with happy and contented customers.

Here's how I made it...I leave the mix of beans and lentils up to your choice...

What's needed-

7-8 handfuls of mixed beans, lentils and pearl barley( the barley gives the broth a nice thickness)
, soaked for 6-7 hours or overnight
1 bay leaf
2 handfuls of arborio rice
2 stock cubes( vegetable or chicken)
1 large carrot, cubed
1 onion, finely chopped
a little paneer, cut into small cubes(very optional)
salt and pepper to taste

To be ground together(I did so in a mortar and pestle, doesn't have to be too fine))-

a large pinch of saffron
1 and 1/2 tblsp of roasted and ground cumin(store bought cumin powder does not give the desired flavour)
1 tsp paprika
3 tsp water
3-4 cloves of garlic, chopped
1/3 tsp of crushed red chillies(more or less)
1 tsp tomato puree

How to-
1. Half cook the soaked beans, lentils and barley mix along with the bay leaf and salt in a large saucepan with about 2-3 inches of water over it. Discard the froth that collects on top, and add more water if neceassary.
2. Add the rice along with the stock cubes, onion and carrot and simmer till done 3/4 of the way. Keep stirring in between and adding more water if necessary( add the water gradually, not lots in one go)
3. Add the ground spice paste, mix and simmer till completely cooked.
4. Check the salt and add the pepper and paneer.
5. Serve immediately.
This broth is quite easy to make and is oil free. But it is very full of flavours. Cook it like a risotto, adding the liquid very gradually. It was a very hearty and filling broth and very flavoursome( did I just mention 'flavours' again? ;-))

Now, off this goes to Lisa as an entry for No croutons required...this month's theme is legumes.
June 01, 2008
0:41
Please chip in ...
» ‎ sunita's world
Cancer...does this word touch a cord somewhere in you ?...then read on...

This post is an appeal....an appeal to all you kind hearted souls out there to chip in and help a fellow blogger, Briana Bronlow...Bri, as she is lovingly called, who would like to try alternative therapies in her brave fight against cancer. The people at Jugalbandi are organising a fundraiser for this wonderful cause to support a fellow blogger in her trying times.
This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.
Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.
She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.
The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.
The fundraiser will extend until July 15, 2008.
The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.
There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.
Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.You can donate any amount. But each $25 donation will give you one raffle ticket towards a prize of your choice. The bid prices for some prizes are higher (e.g. 40, 50 or 100 U.S. dollars).
I have offered 2, Flickr pro subscriptions, for a year, for your photographic needs...and here's what you get with it...
- unlimited uploads and storage
- unlimited sets and collections
- access to your original files
- Stats on your account
- Ad-free browsing and sharing
- Video uploads too
The code for the subscriptions, (and there are two of them to be won), is...
''Flickr''

Click on the CHIP-IN BUTTON (below or in my side bar). The money donated through this link goes directly to Bri’s account.Contribute securely Via Paypal or credit card. Please makes sure that the e-mail address you enter for your donation is valid and in use. This is where you will be notified if you win a prize. If you are entering your name for a prize, visit here

I am pretty sure that with all you generous people out there, we will really be able to reach the target. Let's all chip in :-)
May 31, 2008
15:42
Please chip in ...
» ‎ sunita's world
Cancer...does this word touch a cord somewhere in you ?...then read on...

This post is an appeal....an appeal to all you kind hearted souls out there to chip in and help a fellow blogger, Briana Bronlow...Bri, as she is lovingly called, who would like to try alternative therapies in her brave fight against cancer. The people at Jugalbandi are organising a fundraiser for this wonderful cause to support a fellow blogger in her trying times.
This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.
Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.
She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.
The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.
The fundraiser will extend until July 15, 2008.
The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.
There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.
Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.You can donate any amount. But each $25 donation will give you one raffle ticket towards a prize of your choice. The bid prices for some prizes are higher (e.g. 40, 50 or 100 U.S. dollars).
I have offered 2, Flickr pro subscriptions, for a year, for your photographic needs...and here's what you get with it...
- unlimited uploads and storage
- unlimited sets and collections
- access to your original files
- Stats on your account
- Ad-free browsing and sharing
- Video uploads too
The code for the subscriptions, (and there are two of them to be won), is...
''Flickr''

Click on the CHIP-IN BUTTON (below or in my side bar). The money donated through this link goes directly to Bri’s account.Contribute securely Via Paypal or credit card. Please makes sure that the e-mail address you enter for your donation is valid and in use. This is where you will be notified if you win a prize. If you are entering your name for a prize, visit here

I am pretty sure that with all you generous people out there, we will really be able to reach the target. Let's all chip in :-)
May 30, 2008
1:00
Clicked my beans and lentils...
» ‎ sunita's world

The ingredients for this month's Click- Beans 'n Lentils, came about from a mixture of leftover mixed beans (remember this?) which were really languishing in a remote corner of my pantry, along with some pearl barley and mixed lentils that I had used to make a broth, many, many moons ago. So, there you go...a broth mix of beans, lentils and pearl barley, posing for the event, showing off their myriad hues.

Have a great weekend :-)
May 28, 2008
7:51
Not what you expected...
» ‎ sunita's world
Sorry, if you came here looking for my daring baker's monthly challenge post. With all those wonderful opera cakes flooding the blogosphere, I must say, that I am a tad disappointed at not being able to post mine. But I did have to let this month's challenge go.

For one, my mailbox has been playing truant a couple of times, which I did not realise for a while. Which meant that I received my invitation to the new DB forum, and knew about this month's challenge, just a few days ago. And with us off visiting friends and the kids half term, and me, not in the best of health for the last couple of days, did not help either. See, so many excuses...but , really, I wish I had made it...well, maybe one of these days :-)

Hmm, that has made me feel better already. But I'm a baker, aren't I, and am supposed to be a daring one at that...so I did bake...not of the sweet kind , though. Actually, it all started with a bowl of leftover dal. I was in the mood to bake some bread, but one thing led to the other, and instead of a plain one, came out these cheesy- dal flatbreads, oozing with flavour.

What's needed-

5 C of whole wheat flour
4 tsp active dried yeast
1 and 1/2 tsp sugar
1 tblsp salt
2 tblsp +a little extra warm water (for kneading)
2 tblsp oil
1 and 1/4 C warm, cooked masur dal (split red lentil soup)...I had made it this way, but, without the vegetables, and had also tempered it)
100 gms of cheddar cheese, grated
a bunch of fresh coriander leaves, chopped
1 tblsp of butter, melted

How to-
1. Dissolve the yeast and sugar in the 2 tblsp of warm water and leave in a warm place till it becomes frothy.
2. In a bowl, mix together the flour, salt, oil and coriander, with the fingertips.
3. Make a well in the centre of the flour mixture and add the yeast mixture, and mix well.
4. Add the dal and mix again.
5. Add enough water and mix together to form a soft dough.
6. Knead vigorously for 7-8 minutes to form a soft and smooth ball of dough.
7. Grease a bowl lightly, and place the ball of dough in it, tossing it to coat the dough in the oil.
8. Cover the bowl with plastic wrap and leave to rise for an hour or till doubled in volume.
9. Pre heat the oven at 250 deg C and line and grease a baking tray.
10. Punch down the dough and divide into 11-2 portions.
11. Shape each portion into a ball and pat it out with the fingertips to a circle of about 4 and 1/2 - 5 inches in diameter.
12. Place a portion of the grated cheese on it, leaving a space of a cm, all around.
13. Gather the edges of the patted dough to form a pouch and seal the edges , so that the cheese remains inside it. (just like a stuffed paratha). Pat out the dough again to form a circle of 4 and 1/2 - 5 inches in diameter and arrange on the prepared baking tray.
14. Place the tray in the top rack of the oven and bake for 12-15 minutes or till nicely browned.
15. Brush the tops with very little butter, while still hot, and cool completely on a rack before storing, if serving them later. And if they are going to be served straight from the oven, take care while biting into them....the insides are going to be really hot!
  
  A few notes-
  - The dal preparation that I used was very thick and mushy. If your's is lighter, use less water. In other words, adjust the liquid needed to make the dough, accordingly.It should be just enough to form a soft ( not very) and smooth ball of dough.
  - While patting out the balls of dough after filling with cheese, take care to seal properly to avoid the cheese from oozing out while baking.
  - If you are baking the breads in batches, make sure to keep the unused dough in a bowl covered with plastic wrap to prevent the dough from drying.
    
    We had the breads with a spicy chickpeas soup and some fresh salad...the bread was indeed very soft and full of flavours and I'm really glad I made them...hmmm, will have to cook more dal than needed from now on ;-)
May 26, 2008
4:03
Cupcakes galore...
» ‎ sunita's world

The kids' half term is on in full swing. Weatherwise , it was quite nice a couple of days ago, and we drove up North for a long overdue catching - up with some friends. Got back home late last night, to howling winds and lashing rain...it's still the same today.

I haven't been able to do much blog - hopping recently... hope to rectify that soon. But, thanks for visiting mine and leaving your trails...will reply to them shortly. I've got to go back to the kitchen now...got guests for dinner.

Thanks JZ for passing on the following to me...goes out to all my wonderful readers who really 'make my day'.

I''m leaving you all with some treats...nutty-chocolate cupcakes, which I made when we went to visit our friends up North...happy drooling :-D
May 23, 2008
2:21
Achievements, a bake and a sauce...
» ‎ sunita's world
Agastya came out from school, beaming from ear to ear, yesterday. He had that mischievious grin plastered all over his face...the one that says, there's news. He was also placing his hand over the left side of his school sweatshirt, which he very dramatically revealed to show me this sticker given to him by their head teacher....needless to say, he was feeling over the moon. On being asked what he got it for, he mentioned , looking all important, that he had a 'meeting'(well, daddy's not the only one who has 'meetings') with his head teacher and was given the sticker for his lovely observations on two tortoises that have been guests of honour for the last few days outside his class.

lovingly pasted in his diary

A few days ago, it was Rengoni's turn to beam...well, she literally ran into my arms after school saying 'Mummy! Look what I got!'...well, this ...

...was what she wanted me to look at....a certificate of appreciation for behaving well during school dinners.

Little acts of encouragement do such wonders for little people. Keep up the good work, my little troopers...

(Original picture was taken by their school photographer)

And , on the food front, I made these vegetable and tofu patties with a hot tomato-red pepper sauce.

This is a very straight forward and easy combination, but which tastes good as well. I made quite a bit , but, along with some baked potato wedges and a fresh salad, all our plates were wiped clean. The patties had quite simple flavours,which went well with the hot sauce. I did save some of the sauce for the kids before making it hotter.

Here's how I made the vegetable and tofu paties and the hot tomato and red pepper sauce. I must admit, that I am still in the experimental stage as far as tofu is concerned.

The patties
What's needed-

800 gms of fresh silken tofu, drained
1/2 red pepper, finely chopped
1/2 orange pepper, finely chopped
a handful of peas
a handful of sweet corn
1 carrot, grated
1 onion, finely chopped
a bunch of fresh coriander leaves, finely chopped
1/2 tsp(more or less) of crushed red chillies
salt and freshly ground pepper to taste

How to-
1. Pre heat the oven at 180 deg C and line a baking tray.
2. Squeeze the water from the tofu and place in a bowl.
3. Add all the rest of the ingredients and mix well.
4. Shape into small balls and slightly flatten them.
5. Arrange them on the lined tray and bake in the top rack of the pre heated oven for 40-45 minutes or till nicely browned . Turn them over once in between.
6. Serve hot with ketchup or with a sauce like the one that follows...
The hot tomato and red pepper sauce-
What's needed-

3 ripe tomatoes, chopped
1/2 red pepper, chopped
1/2 tsp dried oregano
3/4 tsp crushed red chillies(or as per level of heat tolerance)
1 tblsp olive oil
3 cloves of garlic, chopped
2 tblsp of water
1 small bunch of coriander, chopped
salt and freshly ground pepper, to taste

How to-
1. Cook the tomatoes and red pepper along with the water, garlic, oregano, oil, salt and freshly ground pepper over medium heat, till the tomatoes are mushy.
2. Transfer to a food processor and pulse to make a sauce.
3. Return to the pan over heat and add the coriander.
4. Simmer for about 1/2 a minute and remove from heat.
5. Serve with the patties.
The fresh tofu has lots of moisture and so it is easy to bind the rest of the ingredients to form the patties .The patties-sauce combination forms a great snack. But with other accompaniments , as already mentioned, we made a meal out of it , which we really enjoyed...a total sell out ...absolutely no left overs...what more can one ask :-)

Phew! Now, have a great weekend everyone :-)
May 21, 2008
3:37
Baking from memory...
» ‎ sunita's world
Has it ever happened to you...you see something , read something, somewhere, and those images and words (well, some, in my case :-)) remain with you? The cake in today's post, is one such example. When I saw the picture and read about it in some magazine, quite some time ago, it remained etched in my mind.

And when I laid my hands on some fresh, sweet cherries a few days ago...

that cake came flashing back. All that I remembered was how it looked like, and also that the cake contained some roasted and ground nuts, a crumble topping, with the cherries arranged on top. So, armed with this information, I decided to proceed with the rest. (If anyone has any clue about the magazine, please enlighten me and I'll be more than happy to give credit for the inspiration).

The following is my version of this nutty-cherry cake with a crumble topping (named by me ;-))...

What's needed-

12-13 fresh, sweet cherries, the stalks removed, halved and stoned
2C cashewnuts
1/2 C +3 tblsp of whole wheat flour
5- 6 tblsp of dark brown sugar
1 C oil
1/2 tsp baking powder
1/2 tsp vanilla essence
2 eggs, beaten,
4 tblsp of milk
a little icing sugar for dusting (optional)

How to-
1. Place the nuts in a pan over heat and lightly brown them.
2. Cool a little and grind to a similar consistency as coarse semolina.
3. Pre- heat the oven at 180 deg C and line an 8 inch round baking tin.
4. Place the ground nuts, 1/2 C flour and sugar in a bowl and mix well with fingertips to remove any lumps.
5. Add the oil and vanilla and mix well.
6. Reserve 4 tblsp of this mixture for the topping.
7. To the rest, make a well and add the rest of the flour and baking powder and mix well.
8. Add the beaten eggs and milk and fold in to form a thickish batter.
9. Spoon the mixture into the prepared baking tin and smooth the top.
10. Arrange the cherries over the mixture, slightly pressing them in, and sprinkle the reserved 4 tblsp of mixture around the cherries.
11. Place the tin in the centre of the pre heated oven and bake for 30-35 minutes or till a skewer inserted through the centre comes out clean. (The edges will be darker than the middle and the latter will be very slightly softer as well).
12. Cool in the pan for a minute and gently take out the cake , holding onto the parchment ( handle with care, for the cake is very crumbly). Very carefully, slide out the parchment and cool completely on a rack before storing in air tight containers.
13. Lightly dust with icing sugar before serving (optional).
We loved the cake, although next time , I might reduce the oil a bit...I found it slightly greasy. But the taste was lovely...the roasted nuts added a wonderful flavour. This is one of those things of which you need just a small helping to satisfy your cravings( although I've been really guilty of reaching out for the container all too often)...being packed with nuts makes the cake quite filling. The light crumble topping and the sweetness from the cheries also added to the taste.

A parting look...
May 19, 2008
3:36
On the run...
» ‎ sunita's world
Another new week, another new day. After quite a hectic weekend, I must say, that, it is really nice to get back to some sort of routine. Although, that does mean, no more early morning snoozing. The heart, does want to catch those few extra minutes under the cosy duvet (yes, its chilly again)...but the mind rules against it, and wins.

And, then, the next few hours of madness start... the phrase ''hurry up, please!'' being dominant in almost every other sentence, and accompanied by the frequent glances at the time. I have two, but my ma had three kids... and not a moment passes when I don't salute her!

In all the hectic rushing through the long list of things to be done for the children and myself to get ready and ride to their school, it's a wonder that I manage to squeeze in my breakfast as well. Although, it is usually done in bits and always standing, while rushing through and trying to be at a million places at the same time. I know, all you moms out there must be nodding your heads in agreement at the familiar scene :-)

Now, talking of breakfast, I made these orangey wheat squares filled with the goodness of fruits, nuts and seeds.

They make for a great breakfast on the run and are filling as well. Keeps one going for quite a while. Rengoni and Agastya also like to have them as 'after school snacks'.

Here's how I made them...

What's needed-

2 C of wheat flakes
3 tblsp porridge oats
4 and 1/2 tblsp of dark brown sugar
4 tblsp oil
a handful of raisins
a handful of hazelnuts, chopped
7-8 dates, pitted and chopped
2-3 tsp of mixed seeds(I used pumpkin, sesame and sunflower)
juice and grated zest of two oranges
1 egg, lightly beaten

How to-
1. Pre heat the oven at 180 deg C and line an 8 inch, square baking pan.
2. In a bowl, mix together the raisins, dates, nuts, orange zest, seeds, wheat flakes and oats.
3. In another bowl, whisk together the sugar , oil and orange juice.
4. Add the orange mixture to the wheat flakes mixture and mix well.
5. Add the beaten egg and mix well.
6. Tip the mixture into the prepared pan and bake in the centre of the pre -heated oven for 30-35 minutes or till firm and a toothpick inserted through the centre comes out clean. The top will be lightly browned and the edges will be slightly crisp.
7. Cut into squares and cool completely on a rack before storing in air tight containers.
Your 'on the run' breakfast/snack is now ready to be enjoyed. They are soft and chewy, and I guess , guilt free.

Have them on their own ; or, if you are not rushing around, and are feeling indulgent, have them in style...crumble a few squares, and top with yogurt and honey! Yummy!!!
May 16, 2008
2:10
Digging into the archives...
» ‎ sunita's world

On that cold December night when I first started my blog, I had no idea as to what I was stepping into. I had just created it to be a sort of escape from the grind of life...a place where I could spend my free time doing one of the things that I like to do...write. In those early days, it was a sort of online diary...where I just recorded my thoughts. It was so casual; and I named it with something as plain as 'Sunita's world' without a second thought.

Then, one fine day, as I was cooking, which was another of the things that I am passionate about, I decided to include recipes in my blog too...not that I expected anyone to actually read it...but it came to be very handy, as I usually love to concoct dishes as I cook, and now I could record it somewhere to look back on.

But photography was still far away. Yes, I did plate it up alright, I think, but was not as obsessed about it as I am now. Many moons ago, your's truly used to hold a brush in her hands. The canvases and paintbrushes have gathered dust over quite a few years and a well captured photograph gave me the same thrill that a well painted picture did. It has now become a passion. I have taught myself so much, and with all your support, hope to learn more.

Along the way, all you fantastic people, who I did not even know existed, came along and gave me the required pat on the back. So thank you everyone...for your appreciation, for your feedbacks, and of course, for patiently going through my ramblings.

When Red Chillies and Deeba tagged me to put up my 10 top pictures, I did have a look into the archives... so, now, can you see the reason for all that soppy nostalgia :-D

Well, here goes...a few of my pictures which I love...some of them may not be technically the most sound that I have captured so far, but I just love them... some for the aura, some for the sentiments behind them :-)

Pan fried salmon with herbs on a bed of couscous salad...

Split red lentil soup...

Petit fours...

Eggs in a spicy onion and milk gravy...

A slice from the yule log for the daring bakers...

Penne in a creamy mushroom and green pepper sauce...

Our seventh wedding aniversary cake...

Carrot soup with star anise...

Shortbread stars...

...and , of course, last , but not the least, the one which won the first place in the first edition of Click :-)

Namratha, Srivalli, Nirmala and Mona had showered me with the following award a few days ago...
Again, Kittie passed on the following award too...for creativity, she says :-)

Thanks ladies...it's really nice to be in your thoughts...I dedicate them to all of you, wonderful readers, who make my day :-)

Take care and have a colourful weekend ...ours look quite bleak...as, after a brief spell of gorgeous sunshine, the grey gods seem to have taken over the reigns once again !
May 14, 2008
4:49
A Mexican stack...
» ‎ sunita's world
From our Indian 'puri,' 'roti', 'naan' ,'paratha', etc., to French 'crepes', to the Italian 'foccacia', to the Ethiopian 'Injera' and many, many more, the list too long to mention here, probably every region in the world has it's own version of flatbreads.

One such is the Mexican tortilla (pronounced tortiya), a type of thin, unleavened flat bread, made from finely ground maize (corn) or wheat flour.The traditional tortilla has been made of corn or maize since Pre-Columbian times.The wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New spain.
(more here)

I made some whole wheat tortillas a couple of days ago.

Actually, to be entirely honest, I was about to make rotis , but since tortillas have a great similarity with them, and also because a dear fellow blogger has been urging us to cook Mexican, the transition from roti to tortilla was swiftly made :-) I have made tortillas once before but while surfing the net, found this version from a homesick Texan, which I quite liked and adopted it immediately... so thanks a lot.

The original recipe uses only plain flour which I substituted for whole wheat flour. In the following recipe, I have included my measurements but with the instructions from the original recipe that I refferred to...

What's needed-

3 C whole wheat flour
1 and 1/2 tsp salt
2 and 1/4 tsp baking powder
3 tsp vegetable oil
1 C warm milk

How to-
1. Mix together the flour, baking powder, salt and oil.
2. Slowly add the warm milk.
3. Stir until a loose, sticky ball is formed.
4. Knead for two minutes on a floured surface. Dough should be firm and soft.
5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
6. After the dough has rested, break off 12 - 13 sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
7. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
8. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
9. Keep cooked tortillas covered wrapped in a napkin until ready to eat.
10. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
11. You can store the leftovers in the fridge tightly wrapped in foil or plastic for a day or so.
The tortillas came out really well...just as they should be...Dinesh glancing at them and enquiring if I had been out shopping for them, probably says it all :-)

As to what they were served , well, with some rajma (Indian style red kidney beans)...in the day of fusion food, here's an Indo-Mexican combination ;-))

This combination rushes off to dear DK for her A.W.E.D. event where she is showcasing Mexican cuisine.

Related posts-

Quesadilla
Paneer and mushroom enchiladas
May 12, 2008
2:55
Is it healthy?
» ‎ sunita's world
''Is it healthy, mummy?'' Yes, that is a question that I am asked at least a couple of times during mealtimes , and I say to myself, ''well, you asked for it''.

Once the children started going to school, I, like all moms, tended to worry as to whether they will eat well at school ; whether, left to their own device, they will still choose the healthier options. Will they miss out on the veggies and fruits that I painstakingly try to incorporate in their diets ? But, inspite of my fears, I did trust them to make the right choices.

Actually, I firmly believe that it is never too early to make children see the goodness of healthy food and it is never too young to make them realise this. Even when they were quite young, if they fussed about any particular ingredient, I tried my best to make them see how it was good for them and how every fruit and vegetable and milk and many other ingredients were important in their own way. They now know names like protein and carbohydrates and calcium and vitamins and fats...can even relate these labels to most of the food. Of course, they do it in their own way...like, they love to say, while sipping milk from their cups, that it has calcium and will make their bones and teeth stronger. They even try to convince me that theirs have already become so after drinking it. I think children like to relate to things like that. They are also aware that if they eat more healthy food, the occasional sweetie will not harm them.

Of course, all this did not come easy, especially for Agastya. Well, he was quite good with vegetables and would happily munch on broccoli and cabbage and cauliflower and what not. But there were certain things, especially fruits that he was not at all keen on. And of course, I, like every other mom used to worry about this. To such an extent that I used to spend many a minute with a single grape or a piece of apple or a banana in my extended hand. I tried playfulness and at times a little cajoling and firmness. I heaved a sigh of relief every time he took a bite. Gradually, the one grape became many more, the one piece of apple has definitely increased in number. Nowadays, he happily enjoys his fruits and I don't worry if he does not feel like having every variety...well, at least he is eating nine out of ten. The boy who used to cringe at the sight of fresh tomatoes and fruits now happily gorges on them.

As for Rengoni, well, touchwood, but she has never been too fussy...absolutely loves fruits snd would happily munch on raw carrots and cucumbers anytime, and the few vegetables that she does not like...well, what is the age old sneaking trick that mothers resort to, for?

I love talking about food with them, especially when they too show an eagerness for it. And they love watching the different cooking techniques...watching how a roti puffs up over naked flames, the flipping of their favourite pancake, having a feel of the dough, watching the muffins and cakes rising up like magic, the biscuits and cookies, spreading while baking. And I really enjoy the looks of wonder on their little faces. Many a time, they ask me how I made or baked something, which I am all too eager to answer as simply as I can.

Of course, all this said, they are still too young, have miles more to go, and the temptations to make them digress are far too many... just hope that I can still try to help them make the right choices today for a healthier tomorrow.

Now, very often, we indulge in little baking sessions. The li'l ones really enjoy assembling the ingredients, adding them one after the other, trying to remember all that went in, having a go at breaking an egg or whisking the batter, or shaping the cookie dough... yes, they love it. And what better way to talk about food than when cooking something. Of course, it does get a little messier than usual, but the enthusiastic and joyous faces make it worthwhile.

I made the following chocolate chip cookies with my little helpers during their last Easter break.

They are very basic and not too sweet and we had a great time making and eating them.

What's needed-

1and 1/2 C whole wheat flour
1/2 C rolled oats
a pinch of salt
1/3 tsp of bicarbonate of soda
3 and 1/2 tsp dark brown sugar
5 tblsp of oil
7-8 tblsp of milk
a handful of chocolate chips

How to -
1. Pre heat the oven at 170 deg C and line a baking tray.
2. Mix together the sugar, oil and milk.
3. In another bowl, mix together the flour,oats, soda , salt and chocolate chips.
4. Pour the milk mixture into the flour mixture and mix together ( the mixture will be quite crumbly).
5. Make 16 -17 balls (again, may not be very smooth) from the mixture and place them a little apart from each other on the prepared tray.
6. Flatten the balls, keeping them quite rough looking.
7. Place the tray in the centre of the pre heated oven and bake for 10-12 minutes or till firm and golden round the edges.
8. Cool on the tray for a couple of minutes and then transfer to a rack to cool completely before storing in air tight containers.
That's it! The cookies are now ready to be served to two budding and ''a little impatient to lay their hands on the cookies'' chefs :-)

As for the answer to ''is it a healthy treat, mummy?''... I ponder, and then, biting into one of the cookies, I answer, ''well, darlings, I think it is.''
May 09, 2008
3:53
Oil free...
» ‎ sunita's world
Although I enjoy the beauty of all the seasons, I sometimes find it amazing as to how a spell of bright weather can uplift the hearts of so many. The gorgeous weather that I mentioned in my last post is still continuing. We've been enjoying unbroken sunshine for quite a few days now. The sky is clear with fair clouds floating like balls of cotton wool...the leaves and the flowers, swayed by the gentle breeze and glistening in the bright sunshine...the birds singing away to glory...ah, heavenly! Of course one has to deal with more inects, but hey, that's a small price to pay !

As for the people, they seem to have come out just like the ants. Shorn of heavy winter wear (which, surprisingly, we've had to keep on till last week), our cycle path seems to be as busy as ever...talk about making hay while the sun shines :-)

Now let's step indoors and into the kitchen :-) I made this oil free chicken curry quite some time ago and wuld like to share with you.

The curry has a rich gravy of yogurt and cashewnuts, so I decided to skip the oil. And since we liked the outcome,here's the recipe...

What's needed-

10-12 pieces of chicken, skinned(I used a mixture of various pieces from a whole chicken)
6-7 tblsp of plain yogurt
2 handfuls of cashewnuts, ground to a thick and slightly coarse paste with a few tblsps of water
1 tsp crushed red chilli flakes(more or less, as per taste.)
1 tblsp roasted and ground cumin
1 tblsp garam masala powder
a large pinch of saffron
2 C water (may need more later on )
3-4 cloves of garlic, crushed
2 bay leaves
1/3 tsp turmeric powder
salt to taste
a bunch of coriander, chopped( for garnishing)

How to-
1. Rub the chicken with the rest of the ingredients, (except the coriander, of course)in a bowl and transfer to a pan.
2. Place the pan over heat and bring the contents to a boil.
3. Stir and cook covered over low heat till the chicken is done, stirring often in between.
4. While cooking, if the gravy tends to dry out, keep adding little water gradually, as the chicken will leave its juices too.
5. When the chicken is cooked completely, raise the heat and bring to a boil again for a few seconds.
6. Remove from heat and garnish with the chopped coriander.
7. Serve hot with rice or rotis/puris.
We had ours with roti and a fresh salad... and no, we didn't miss the oil at all.

Have a great weekend everyone!!
May 07, 2008
3:06
A relish...
» ‎ sunita's world
Less than a week ago, we were not sure as to how the next day would turn out to be...weatherwise. If one day was bright and sunny with higher temperatures, making us feel that it was finally time for those heavy winter coats to be stashed away; the next day, we found ourselves rummaging for them. Last year, by Easter, we were well into summer.

But, after days when we felt that summer was still a very long way away, it just landed at our doorstep. And we've been enjoying some really gorgeous sunshine for the last few days...hope it lasts...touchwood :-)

The last few days have been a bit busy and the blogging/blog hopping business hasn't exactly been going on a lot. But just wanted to post a very simple recipe...something that we really enjoyed and is not at all fussy.

A couple of weeks ago, I landed with more cherry tomatoes than was needed...

... so after enjoying most of them in the form of salads, I made this cherry tomato relish, which we really liked.

Here's how I made it ...

What's needed-

500 gms of cherry tomatoes, quartered
1 and 1/2 tblsp oregano
4-5 cloves of garlic, peeled and smashed
1/2 tsp roasted and ground cumin
chilli flakes, as per taste
a handful of pine nuts
olive oil to drizzle
salt and freshly ground pepper to taste

How to-
1. Pre heat the oven at 220 deg C.
2. Place the tomatoes along with the rest of the ingredients ina baking dish.
3. Toss well and arrange the tomatoes in a single layer.
4. Place the dish in the centre of the pre heated oven and bake for approximately 30 minutes or till the tomatoes are mushy and not too dry ( do give it a stir, a couple of times in between)
That's it! Serve hot or cold as a condiment, topping or spread.

How did we relish the 'relish'? Well, I'll leave that for another day. And if you live in a place where gorgeous sunshine is a rare commodity, enjoy it if you have any and while it lasts :-)
May 02, 2008
4:25
The dawn chorus and a stack...
» ‎ sunita's world
Isn't it nice to wake up to the singing of birds. Well, for the last few days, we've been waking up to the most sweet singing of the birds at dawn. Dawn, that little divide between the morning and night, when the world has not yet woken up....when the hustle and bustle of daily life has still got a few moments to start. You open your eyes, and, in your still half - sleepy state, your ears are greeted by the sweet singing of the blackbird or the robin or the nightingale or the thrush, to name a few... now, that is pure bliss. And that is what we've been experiencing, especially in the last couple of days. This dawn chorus, as it is called, especially in our local woodland, fresh water marsh or grassland, the passerines - or song birds - are living up to their name.

What is the dawn chorus?

Right now, between sunrise and mid-morning, wrens, robins, thrushes and blackbirds (to name but a few) are singing. In your local woodland, fresh water marsh or grassland, the passerines - or song birds - are living up to their name. But why, and what, are they singing?

In general, only the male songbird sings and he is communicating one of two messages - 'go away!' or 'come here!'.

Go away!

In order to attract a female to mate with him, a male bird has to obtain and defend a territory. This territory will help determine his breeding success by providing him, and his mate, with food. Males claim a territory by singing in it, which tells other males to stay away. They leave gaps in their song to listen to replies, so they can discover where any rivals are and focus their defensive efforts on strangers looking to take over the territory. Some species, such as great tits and chaffinches, have a large repertoire of choruses to convince other males that there are a number of birds in the area and that all the territory is spoken for.

Come here!

The second reason for the dawn chorus is to advertise for a mate. When doing this, males sing songs that are longer and more complex than the repetitive ones used for territorial defence. Singing is an honest indication to a female of the males quality and fitness because it is an energy intensive activity. If a male has the excess energy to sing a long, loud, complicated song after a night without food, he must be a good, strong forager and live in a productive territory. This is what the females want. A weak, hungry bird will not have the energy to sing such an impressive song. More on the dawn chorus here.

The international dawn chorus day falls on the 4th of May. All around the globe people will be rising early to greet the rising sun and enjoy nature's daily miracle. Events are organised by local bird and wildlife conservation groups...more info here...check it out...there could be an event near you.

And if the idea of going for a walk in the wee hours does not appeal to you , you can still tune in to the dawn chorus without leaving your bedroom, as we've been doing for the last few days...set your alarm very early, about 4 am and open the windows a crack(or open wide,if the weather's warm) and enjoy the chorus from the comfort of your bed!

After such a sweet start to the day, let's head back to the kitchen and see what's in store. I made these potato-cream cheese-methi (fenugreek) parathas (quite a mouthful, eh?) the other day, which we quite liked and so, am sharing with you .

The main ingredients , I must admit, were all leftovers...the cream cheese from here, the methi, from here and the potatoes were the last ones left, and which were ready to sprout any minute! But they all bonded together very nicely with the flour and we enjoyed these soft parathas for dinner. Without more ado, let me cite the recipe...so here goes...

What's needed-

4 small potatoes,boiled and peeled
2 c finely chopped fenugreek/methi leaves
5 tblsp of cream cheese
1 and 1/2 tblsp salt
3 tblsp oil
2 and 1/2 to 3 C wheat flour
How to-
1. Beat together the potatoes and the cheese till smooth and creamy.
2. Add the fenugreek leaves, flour, salt and oil and mix to form a dough ( it will be quite sticky)
3. Knead the dough for a few minutes...a floured worktop and floured hands should help.
4. Divide the dough into 15-16 portions (shape into balls and slightly flatten them, I did not make them too big) and roll out into discs of about a mm in thickness (note, roll the balls of dough in flour and also the rolling pin to avoid sticking to it) .
5. Heat and grease( a non stick spray works great) a pan over medium heat and place a rolled paratha on it.
6. Cook for about 11-12 seconds on each side and again for about 4-5 seconds on each side, or till dark brown spots begin to appear.
7. Repeat for all the reast of the balls of dough and wrap in foil , if, for later use.
That's it! We have developed quite a fondness for these soft parathas and wouldn't mind making them again and again :-) These parathas, accompanied by a dal and some homemade mango pickle ( courtesy: my aunt, all the way from India) were a nice and complete meal, and we rose from the table, quite happy with what we've just savoured :-)

Just to let you know that this month's Think spice is being hosted at Easy crafts and she has chosen cardamom as the spice for this month. So during the month of May, Think spice-think cardamom. Click on the logo in my sidebar for the rules. Check out the round up of last month's Think spice...think cloves here.

Here's to a great weekend, wakened each morning by sweet chirpings :-)
April 30, 2008
2:19
Clicked!
» ‎ sunita's world

Should I, shouldn't I? Well, that's what's been going on in my mind ...until, at last, I decided to get on with it. Yes, I'm talking about this month's Click. I have been clicking left and right, but haven't been able to decide which way to go, until the realisation that it was the last day for submissions, finally dawned.

I had taken the picture a couple of weeks ago, and it was sort of a spur of the moment thing...I was readying these little cherry tomatoes for something and just stopped washing them to take this picture...I had already cut up the rest and these two beauties were the only ones still left on the vine. Their look appealed and I clicked...the results are for you to see.

So, ladies and gentlemen, in the midst of so many gorgeous and artfully clicked tomatoes that have made their way to the event, please do lay your eyes on my humble two, too :-)
April 27, 2008
2:10
Cheesecake pops for the daring bakers...
» ‎ sunita's world
It's that time of the month again...time to post the daring baker's monthly challenge. This month's challenge is cheesecake pops, chosen by dear Deborah and Elle and I must say that it has probably been the most fun of all the challenges that I have completed till now.

As the ladies have said,''These cute little bites of cheesecake, held on a stick and dipped in chocolate and, if you like, decorations, are sure to make you smile. The cheesecake is New York style, the pops can be jazzed up with different toppings, and they are FUN…just right for a party. They are from Sticky, Chewy, Messy, Gooey by Jill O’Connor.''

The following is the basic recipe that we had to follow...

Cheesecake Pops
Makes 30 – 40 Pops
What's needed-

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

How to-
1. Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
2. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
3. Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
4. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
5. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
6. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.(Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth).
7. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
8. Refrigerate the pops for up to 24 hours, until ready to serve.
Allowed Variations. We could make some changes to this cheesecake as long as we promised to use the basic cheesecake recipe (although we could add a flavor to it if we liked) and kept it white, and also keep the pops to the 2 ounce size.The dipping flavors and colors were also left to our personal choices.

What Idid-

I followed the basic chesecake recipe, but halved it and baked the cheesecake in my eight inch pan. It worked perfectly...and I had no problems for getting a firm cheesecake, although it took much longer than the 35-45 minutes as stated in the recipe. Apart from this, the rest was fine, and I had fun decorating them... I inserted bits from bamboo skewers instead of the lolly sticks.

Shaped into balls and triangles...dipped in melted plain chocolate and studded with white chocolate chips.

Shaped into balls and cubes...dipped in plain chocolate and plain +white chocolate and rolled in chopped cashew nuts and sultanas.

Shaped into rectangles...dipped in plain chocolate and rolled in coloured chocolate sprinkles.

Shaped into cubes...dipped in melted toffee candy and some dipped again in nuts. Some have been coated in the melted candy and then removed , leaving a nice glaze.

Check out what the others have been up to. All in all, I had great fun during this challenge. As for the taste, the hubby, the li'l girl and the baker loved it...but sonny boy seemed to like the toppings more, leaving the insides untouched after a bite...ah well, can't please everybody, can you :-)

The nutty ones were my favourites...

...pick yours :-)
April 25, 2008
12:56
Bubbling away..
» ‎ sunita's world

Sorry to disappoint you if you came across this post with visions of bubbling going on in a pot over fire.No this post has got nothing to do with the bubbling in a pan over fire...but with bubbles ...literally :-)

The pictures featured in this post were taken during the kids' recent spring break. The weather was not that great...the temperatures dipping way below normal. However towards the end of their break, we did see some clear skies and both Rengoni and Agastya couldn't wait to rush out into the garden, each armed with a bottle of bubble solution. As each blew the bubbles, chasing them as they rose up into the air, trying to burst some of them, toppling over on the grass while trying to do so, giggling and laughing along...I couldn't help but smile. They looked happy, contented, and without a care in the world...full of energy, characteristic of children their age. Every now and then, they called out to me to see how big a bubble they had blown . Such moments are precious...and worthy to be cherished...days of simple fun with one's dear ones without a care in the world are to be treasured.

Soon, they will grow up in the blink of an eye, and will have to face the hurdles that life throws at them...but till then, let them bubble away...

So, while the children were blowing and chasing bubbles, I couldn't help but take out the camera and capture the moment and of course, the bubbles. Here's some of them...

Have a great weekend with your dear ones...will be back on Sunday with this month's DB challenge...
April 23, 2008
6:29
Thinking of cloves...
» ‎ sunita's world
Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. They are native to Indonesia and used as a spice in cuisines all over the world.

Cloves also have medicinal properties, considered very effective in relieving toothaches and coughs...more info on cloves here.

It has been said that thne Chinese wrote of cloves as early as 400 BC. and there is a record from 200 BC of courtiers keeping cloves in their mouths to avoid offending the emperor while addressing him! Now, why the talk of cloves...well, because dear Gretchen has been asking us to think about it during this month. For the first time since it was started in August of last year, Think spice has been opened to guest hosts...and I'm really overwhelmed at the great response from fellow bloggers. This year's months have been filled up and so is the first month of the next. If any of you want to share the hosting responsibilities, do drop me a mail at sunitas.world@yahoo.co.uk.

Regarding my contribution to this month's event, I have made some chocolate chip cookies infused with ground cloves.

I have never worked with a spice-chocolate combination before, and I'm really glad I did... the cloves - chocolate marriage really worked.

Here's how I did it -

What's needed-

1 C wheat flour
2 and 1/2 tblsp of cocoa powder
1/3 tsp bicarbonate of soda
a handful of white chocolate chips
1 tsp ground cloves (not heaped)
3 tblsp dark brown(preferably muscovado ) sugar
2 tblsp molasses
3 tblsp of oil
1 egg

How to-
1. Whisk together the flour, cocoa powder, soda, ground cloves and chocolate chips.
2. In another bowl, whisk together the eggs, oil, sugar and molasses.
3. Make a well in the centre of the flour mixture and tip in the egg mixture.
4. Fold in till everything comes together...can use fingertips.
5. Cover the bowl with plastic wrap and chill for 20 minutes.
6. Pre heat the oven at 180 deg C and line a baking tray.
7. Make 14-15 balls from the mixture and place them a little apart on the lined tray. Slightly flatten the balls and with a skewer, press lines , further flattening them (I tried it with the back of a greased fork, but the mixture kept sticking to it).
8. Place the tray in the centre of the pre heated oven and bake for 12-13 minutes.
9. Cool on the tray for a minute and then transfer to a rack to cool completely.
There! Crisp, spicy and chocolatey cookies are now ready to be enjoyed :-)

These, of course go all the way to Peru to dear Gretchen as an entry for Think spice...think cloves.

And if you haven't thought about cloves yet, there are still two more days left to do so (by 25th April).
April 21, 2008
5:25
Weekend indulgence...
» ‎ sunita's world
I have been saving my pack of urid dal for ages with an end to make dosas. The days have flown by, but the dosas are nowhere to be seen...I mean in my kitchen only; for there has been a recent sprouting of dosas in the blogosphere.

So, over the weekend, the packet was taken out and along with some methi/fenugreek leaves and a few other ingredients, I made some fritters instead.

This was the first time I made anything with urid dal and I was really glad I made them...the fritters were as crisp as ever and we couldn't stop at a few...yes, the healthy tag and the expanding waistline did take a back seat during it all, but, so what...a bit of indulgence never did anyone any harm ( sniff! sniff! smell the self justification?).

Here's how they were made-

What's needed-

4-5 handfuls of urid/urad dal, washed and soaked in slightly warm water for an hour
1 onion (I used red), chopped
a bunch of methi/fenugreek leaves, finely chopped
a small bunch of coriander leaves, chopped
1/2 tsp of turmeric powder
1 tsp baking powder
chopped green chillies(optional)
salt to taste
oil for shallow frying

How to-
1. Grind the urid dal with a little water to form a thick batter.
2. Transfer to a bowl and mix in the rest of the ingredients.
3. Heat the oil for shallow frying in a pan.
4. Drop tblspn fuls of the batter into the pan and shallow fry till golden and crisp.
5. Remove with a slotted spoon and place them on kitchen towels to drain the excess oil.
6. Serve hot on it's own or with ketchup / other condiments.
I loved them on their own...they were really crisp and the methi and coriander added to the taste as well. The li'l princess even asked for them to be made again soon :-)

Enjoy!
April 18, 2008
9:52
A fun meal...
» ‎ sunita's world
The following recipes are for a really fun meal that the kids and I had. It was the day the hubby had left for India a couple of weeks ago (yes, he's long been back). It was getting late in the evening and I hadn't ventured into the kitchen yet; but when there are two small, hungry mouths to be fed, brooding will definitely not do. So I put together this quick meal which consisted of baked carrot sticks and potato wedges, salmon bites and a fresh salad.

What's needed-

For the carrot and potato wedges-

6-7 medium sized potatoes, cut into wedges
1 carrot, cut into sticks (approximately 2 and 1/2 inches)
a handful of cashewnuts (optional)
1 tblsp roasted and ground cumin
1/2 tsp turmeric powder
1 and 1/2 tblsp each of dried rosemary and sage
salt and pepper to taste
extra virgin olive oil to drizzle

for the salmon-

2 salmon fillets, cut into bite sized pieces
tomato ketchup, enough to mix in with the fish
freshly ground pepper

How to-
1. Pre heat the oven at 250 deg C.
2. Boil the carrots and potatoes tilll done 3/4 of the way.
3. Mix with the rest of the ingredients in a roasting tray in a single layer with enough olive oil drizzled over them.
4. Place the tray on the top rack of the pre heated ven and bake for 20-25 minutes or till nicely browned and cooked completely.
5. Remove the potatoes and carrots and in the same tray add the salmon mixed with the ketchup and seasoned with freshly ground pepper (there's going to be enough salt from the ketchup)
6. Twirl the pan around to coat the fish with the remaining herbs and oil in the pan.
7. Return the tray to the top rack of the oven and bake for a further 10 - 12 minutes or till cooked.
That's it! I dressed them up to make it more presentable and threw in a fresh salad. To add to the fun, I gave them toothpicks to pick up the food, arranging some of them like mini kebabs ...needless to say, both Rengoni and Agastya were overjoyed.

It was indeed a fun meal and all three of us enjoyed it. We needed something to perk us up and this meal definitely did that. It was a pleasure to see the li'l ones faces light up and remain so throughout the meal, and yes, demanding for more of the same in the next few days :-) It was a nice feeling to see them relish it... and of course, I did as well :-)

Enjoy and have a great weekend!!
April 16, 2008
3:48
A spilling affair...
» ‎ sunita's world
Phew!!It's been such a hectic morning. Well, mornings are always hectic on working days, I believe. But, today was just one of those when there was literally a race against the clock. Suddenly the kids seem to have decided that they had all the time in the world...the youngest, sitting in the toilet and transporting himself to the land of aeroplanes; replying 'hmm, mum, let me think...' to my 'have you finished yet?'...long sigh!

But after some huffing and puffing (and heavy duty pedal work), we did make it to their school in time, and Rengoni was pleased to be still the first in line :-) Ah! All's well that ends well, huh?

Now , back to the kitchen...or rather to my oven. I had made this cheesy corn bread a while ago. I was a bit unsure as to how it would turn out, but was not in the least disappointed.

The only downside was that I had filled the loaf pan a bit too much for the second rising...I knew I shouldn't, but was too lazy to make it smaller and make something else out of the spare dough. So it rose and spill a bit...I still did not learn my lesson, and put it in the oven, where it was on the verge of spilling again. What I mean to say, is that, from the following measurements, you could make a much bigger loaf than the 9 inches one that I made....or make a 9 inch loaf ( filling the pan with the dough to about half for the second rise) and some buns.

Inspite of the catastrophes, the bread still baked wonderfully with a delightful crust. The crumb was soft and we all agreed that it fared very well on the taste front.

What's needed-

2 and 1/2 C fine cornmeal
4 c plain flour
2 tblsp fast action dried yeast
1 C warm water
1 C cheddar cheese, grated
1 carrot, grated
2 tblsp sugar
4 tblsp of finely chopped onions
4 cloves of garlic, finely chopped and smashed
2 tblsp finely chopped sundried tomatoes, soaked in 3 tblsp of hot water
1 and 1/2 tblsp dried oregano
1 and 1/2 tblsp dill
1 tblsp salt
1 whole egg
1 egg yolk
1/4 tsp baking soda

How to-
1. Dissolve yeast in the water in a mixing bowl with the sugar and leave for about 5 minutes or till frothy.
2. Sieve together the flour and cornmeal.
3. Add all the rest of the ingredients , apart from the flour mixture, and mix well.
4. Add the flour mix, one cup at a time, till you have a soft dough. It's going to be a sticky one too...knead for 8-10 minutes.
5. Place the dough in a lightly oiled bowl and roll it around to coat with the oil.
6. Cover with plastic wrap and leave to rise in a warm place for about 1 and 1/2 hours or till doubled.
7. Punch down the dough, shape it into a loaf ( you may need to flour your hands and the work surface for easier handling) and place it inside an oiled loaf pan .
8. Cover with an oiled plastic wrap and leave it to rise again in awarm place for an hour or till doubled.
9. Pre heat the oven at 175 deg Cel.
10. Place the loaf pan in the centre of the oven and bake for 20 minutes.
11. Cover loosely with foil and bake for another 20 -25 minutes.
12. Leave in the pan for 2 minutes and then transfer to a rack to cool completely.
I must say that this is one aromatic loaf., full of flavours...the house smelled deligtful. We all adored it...tastes good even on it's own...though it's slices were also enjoyed as sandwiches and some made their way into hubby's lunch box as well.
April 13, 2008
3:01
Sweet memories...
» ‎ sunita's world
As most of us know, this month, Bengali cuisine is in the limelight and is the cuisine to be celebrated as part of RCI.

My earliest association of Bengal and Bengalis is our PE teacher in school (Mr. Ganguli)....we always thought he brought 'roshogullas' in his lunch box every day !!

My ma has always been a fan of everything Bengali...could rattle of all the author's names and probably has read a gazilion of books in this language; knows the name of every Bengali movie of her day, as well as most of the songs. We used to tease her how she must have been a Bengali in her previous life :-) But I must admit, and a bit sadly, that inspite of so much exposure, I did not care to learn.

I did have quite a few Bengali friends, but they were all born and brought up in Assam, and were probably, in some ways, more Assamese than I was :-) When I started working, I met a few more , with the same story.

Then I got married...and within seven months we were living in Kolkata. Oh! How I wished I had learnt the language earlier...I had so many chances and now it was too late. I was worried to go shopping on my own...didn't know what to ask for; not that Dinesh was any better, but as he came a month earlier, he had a little advantage :-)

Of course, in Kolkata, we also had a very good family friend...Debashish was like a younger brother to Dinesh...and Kaku and Kakima( uncle and aunt) were the kindest souls one could possibly come across....their home, for us ,was 'a home away from home'. How we looked forward to the spread in their house...lapped up so eagerly by us. But, they lived very far from where we did, and, me being pregnant, and kaku not being in the best of health, did not help the situation at all.

And then I met Anima...I have already weaved eulogies in her praise in an earlier post ...remember this?..that's the same lady. She was the one who translated words for me and I gradually gained confidence and was conversing and haggling with great gusto :-)...so much that someone once asked Dinesh...'Bangali bou ta kothai pelen' (where did you get the Bengali bride)...my Bengali's a bit rusty now, so please forgive me, Sandeepa, if I had got it wrong. But that comment was, for me, a great achievement in itself :-)

And of course, later that year, Rengoni came into our lives, followed a year later by Agastya. I had a difficult pregnancy with Agastya...but Dr. Roy, my gynaecologist was like a godsend...offering us all the support we needed,morally as well, right from day one. On one occasion, he even came and drove me to the hospital in an emergency, since Dinesh was attending a meeting and could not be reached ,as his cell phone had to be switched off. We are still in contact with Dr Roy and his family...such a kind, fatherly soul.

I also remember Sabita Dhar , our German tutor, when me and Dinesh took a crash course in German at the Max Muellar institute in Kolkata...well, I just went a little beyond the Guten Morgen and the Guten tag, as I had to stop going due to my second pregnancy complications. But, yes, she was quite a character...so full of life.

As I came in contact with Bengal and it's culture, I was really amazed as to how similar it was to our's(Assamese). Of course, I knew it for a fact, but to witness it is an entirely different thing. For one, the script is exactly the same, save for one tiny variation in a letter. Durga puja, which is the main religious festival is something I grew up with....the same atmosphere...the same rituals, and of course, the same food...khichuri (khisiri), labra, beguni bhaja(bengena bhaja/bhaji), followed by payesh(payash) or at times mishti doi....and, of course, the great love for fish.

Sometimes, I simply can't believe that we lived in Kolkata for only a year and a half; so much had happened in those one and a half years...met so many wonderful people, tasted great food, became fluent in the language ( though a bit rusty now)...and most important of all, became a mum twice, the second time , managing to touch death's door and return. But I survived, and here I am , writing odes to this lovely place and all those lovely people...there are many many more, and though I have not been able to mention each one of them here, they are still in my heart...all those kindly faces that have left an indelible impression.

Such sweet memories demand something sweet. And so sweet it is...none other than mishti doi (sweetened yogurt), the ever popular Bengali dessert.

It is prepared by boiling milk until it is slightly thickened, adding a sweetening agent, such as sugar, gur (jaggery) or khajuri gur (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container as the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a hint of elaichi (cardamoms) for fragrance (more here)

I loved the little earthen pots in which they used to be served in. I have never made them before though. I came across this recipe and followed it....making very slight modifications. From my experience at watching yogurts being set at home, I do remember that warm weather helped. But as we are still a little far away from summer here,( well, we had snowfall last week ). So, I pre heated the oven, then switched it off , and let the yogurt set inside it. This worked beautifully, and I think it speeded up the process as well, inspite of my apprehensions.

What's needed-

1 litre full cream milk
1 1/2 cups sugar
2-3 tbsp water
3/4 tbsp curd (I used plain yoghurt)
1 tsp crushed cardamom seeds( not in the original recipe)

How to-
1. Put the milk to boil with 1 cup sugar.
2. Bring to boil and further simmer for 7-8 minutes.
3. Meanwhile put remaining sugar in a heavy saucepan.
4. Heat on high, stirring continuously, till brown like caramel.
5. Add water and stir well (watch out for the spluttering) till boil is resumed.
6. Add to the boiling milk (the spluttering again) and stir well along with the crushed cardamom.
7. Boil for a further 5-7 minutes.
8. Cool till warm. Add yogurt and whisk .
9. Either pour into individual cups or a single vessel ( I poured them into ramekins ).
10. Cover with lids or lid ( I covered the ramekins tightly with bits of foil).
11. Keep in a warm, dark, dry place (eg. a kitchen cupboard) till set. (I pre heated the oven at 180 deg C, then switched it off, arranged the ramekins on a large roasting tray and placed the tray in the centre of the oven. Took me approximately 2 hours. If the oven becomes too cool, take the tray out, reheat the oven, switch it off and return the tray. )
The taste was quite good, better than I imagined...next time, I would just reduce the sugar a teeny bit. I served it chilled, which I feel is the best way to have it. It also firms up more on chilling. All in all , a nice and sweet dessert :-)

It is a common belief among the local folks that any assignment taken after eating the Mishti Doi would be successful...all the more reason to make it :-)

This, of course, goes to dear Sandeepa who is hosting RCI this month, an event started by Lakshmi. This month's theme is Bengal.

update-

Natun basarar subheshya (new year wishes)

Today (14th April) also marks the start of our Assamese new year along with many other Indian states. We celebrate it as Bohag bihu. I wish all my readers a very happy and prosperous new year.

Read more about our Bihu in this post.
April 11, 2008
3:11
One ripe banana...
» ‎ sunita's world
Yes, it all started with one ripe banana which would otherwise have made it's way to the bin very soon. Looking for ways to make use of it, I rummaged the pantry to search for things to complement it. So that's when the dessicated coconut was taken out. As for the rest of the ingredients, I added them as I went along.

The following coconut and banana cupcakes were made yesterday and I can't wait to share this with you.

Well, although this is yet another simple recipe, the reason for my enthusiasm is that it's just one of those creations that I am very happy about. The ingredients complemented each other perfectly.

Here's how I made them...

What's needed-

1 egg
3 tblsp of dark brown sugar
4 tbsp milk
1 very ripe banana, mashed
4 tblsp of oil
1 tsp vanilla essence
1 C wholeheat flour
1 and 1/2 tsp baking powder
a pinch of salt
3/4 tsp ground nutmeg
1/2 C dessicated coconut and a little extra for topping

How to-
1. Pre heat the oven at 180 deg C and line a muffin tray ( this recipe makes 7-8 cupcakes)
2. In a bowl, whisk together the egg, sugar, milk, banana, oil and vanilla( it doesn't matter if little lumps of banana are left behind).
3. In another bowl, mix together the flour, coconut (1/2 C), salt, baking powder and nutmeg.
4. Tip the flour mixture into tyhe egg mixture and gently fold in.
5. Spoon the mixture into the cupcake cases to fil them 3/4 of the way.
6. Sprinkle the rest of the coconut over the tops.
7. Place the tray in the centre of the pre-heated oven nd bake for approximately 2 0 minutes or till a toothpick inserted through the centre comes out clean.
8. Cool in the tray for a few minutes and then transfer to a cooling rack to cool completely before storing in airtight containers.
The results were soft, spongy and moist cupcakes, with a light crumb, not too sweet, with the coconuts adding a nice bite and the nutmeg adding that extra flavour. The kids loved it as well. I'm really so pleased with this...literally beaming :-)

Enjoy and have a great weekend :-)
April 09, 2008
2:31
Authentic cravings...
» ‎ sunita's world
I am not a 'strictly by the book', cook, at all. I absolutely love playing around with my ingredients.. ..so what if I've got my hands burnt a couple of times ! I would also rather make use what's available and whatever catches my fancy than run that extra mile to get particular things. And as both me and Dinesh are not fussy eaters, that works quite well...as for the kids, I usually follow the principle that children learn to aquire the tastes that they grow up with...just as long as there is variety in it. So, more often than not , I don't even know what to call my dishes. The kids have got used to the fact too. They no longer ask me the names of the dishes; rather, they set about the naming ceremony themselves ! Well, after all , what's in a name anyway...as long as the food is edible, nutritious and enjoyed by those to whom it is offered, it's fine...what do you say?

Sometimes, people ask me if a particular dish that I've prepared is authentically Assamese. Well, I do not know...what I do know is that it is definitely authentically Sunita :-) But, I must admit, the craving for that typically authentic (?) dish sometimes gets the better of my experimentations. Many a times, the desire to get a whiff of that familiar aroma is all to much to let it pass by unnoticed.

It was to satiate such a craving the other day, that led me to make our lunch of 'khisiri with bilahir tok'..khichdi accompanied with a tomatoey condiment which is sweet and sour (something like life?), and a little hot...this bilahir tok ('bilahi'-'tomato'; 'tok'- 'sour'), makes it's appearance on almost all auspicious occasions...be it a wedding or other religious ceremonies.

Well, I always looked forward to those spoonfuls which would be served alongside puri-sabjis or khisiris...the latter is what we had it with...a khisiri , consisting of rice, red split lentils, butternut squash, potatoes(apart from the rice and lentilsthe vegetables are changeable), which had a very simple flavour,seasoned with salt and spiced with a little turmeric, chopped ginger and garlic. A plate of this, along with the stronger taste of the tok, on the side, is really something to be relished...and relish, we did.

The tok is cooked in mustard oil, which really enhances it's flavour. Without more ado, this is how it is made, and yes, no experiments here :-)

What's needed-

5-6 ripe tomatoes, sliced
1 and 1/2 tblsp mustard oil
1 small onion, finely chopped
1 tsp paas puran { a spice mix of equal amounts of fenugreek seeds(methi), nigella seeds (kalonji), mustard seeds (rai), fennel seeds (saunf) and cumin seeds (jeera)}
1 bay leaf
1 whole red dried chilli
1/4 tsp turmeric powder
a small piece of jaggery
salt to taste

How to-
1. Heat the oil in a pan.
2. Add the paas puran, whole red chilli and bay leaf.
3. When the seeds start to pop, add the onion and tomatoes. Season with salt and add the turmeric.
4. Mix well, cover and cook (stirring occasionally) till the tomatoes are mushy.
5. Add the jaggery and stir till it is dissolved and the tok thickens... just so that it is neither too watery or too thick.
6. Give a nice stir and remove from heat.
7. Serve as a condiment with rice, khisiris or even with rotis and other flatbreads.
This is a very simple and quick to prepare recipe, but something which definitely perks up a meal. The jaggery can be replaced with sugar , although I do prefer the former. The sweetness of the recipe differs from household to household. I prefer it a bit sweet...wheras, Dinesh prefers it to be very less sweet. So please feel free to adjust it accordingly.

We had ours with khisiri for a meal...and it all comes back...the weddings, the pujas, and of course, home :-)
April 06, 2008
16:45
In the middle of the night...
» ‎ sunita's world
Hmmm, it's the middle of the night. The kids are in bed, and Dinesh is far away (in India) ...yes, he's on a one week trip (am I jealous or what!)...but probably I'm missing him more than being envious!

You see, for the last nearly four years, we have been really lucky and, of course, a bit spoilt as well; due to the fact that all four of us have been always together...haven't been apart for a single day! Now the empty place at the dinner table seems to be a little...well, empty. Although he left just yesterday,and for only a week, the kids too have started asking as to when their dad's returning home. Can you imagine, they were discussing about his homecoming and Rengoni even suggested that I bake a cake to welcome him back!

So, while Dinesh is in India in the midst of a large number of loved ones (okay, okay! I admit, I'm jealous...and with a capital 'J'), I'm clicking away on the laptop, rummaging through my pictures and came upon the following prune and nut bread.

I had made it quite some time ago, but had forgotten to post it and the pictures have been gathering dust since. So here it is...

What's needed-

2 C whole wheat flour
1 C porridge oats +1 tblsp extra for topping
1 and 1/2 C stoned and dried prunes, and chopped
1C cashew nuts, chopped
1 C dark muscovado or other dark brown sugar
2 tsp baking powder
3/4 tsp salt
2C of hot water
4 and a 1/2 tblsp olive oil

How to-
1. Pre heat the oven at 180 deg C and grease and flour an 8 inch loaf pan.
2. Place the prunes and the oil together in a bowl and pour the water. Set aside.
3. In another bowl, mix together the flour, oats (1C), baking powder, sugar, salt and nuts till well combined.
4. Pour the prune mixture into the flour one. Mix well till the dry ingredients are moistened.
5. Spoon the mixture into the prepared loaf pan and smooth the top.
6. Sprinkle the tblsp of oats on the top and bake in the centre of the pre heated oven for approximately an hour or till a skewer inserted comes out clean.
Great for breakfast or for tea times...drizzle with honey or butter it up; have a slice on it's own or with a cuppa...this tastes great. Figs or dates would also go well with this instead of the prunes.

There! Talking about baking has made me feel better already :-)

Yaaawwn...now I better get some sleep before the little mites are awake :-)

And oh! Please do not forget to cook up something with cloves for this month's Think spice...think cloves. This month it is being hosted over at Gretchen's. The deadline is the 25th of April.
April 03, 2008
8:18
"THINK SPICE ..." IS BACK !!!
» ‎ sunita's world
Yes, Think spice... is back. After a short hiatus (well, just a month!), it is now back with a bang. But from this time, it is going to be trotting the globe a bit. With some dear fellow blogger's help, it is now going to be resumed in full swing in different homes.

This month, Think spice... travels all the way to Peru (for it's eighth edition), from where dear Gretchen is hosting the April edition. This month, the theme is ...Cloves. Thanks Gretchen, for taking the baton!

In Gretchen's words...

"Cloves are the aromatic dried flower buds of an evergreen tree which grows to a height ranging from 10-20m. Cloves are native to Indonesia. In fact, according to FAO, Indonesia produced almost 80% of the world's clove output in 2005 followed at a distance by Madagascar and Tanzania. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Zanzibar, Indonesia and Madagascar; it is also grown in Pakistan, India, and Sri Lanka.

Cloves are used as a spice in cuisine all over the world in either a whole or in a ground form, but as they are extremely strong, they are used sparingly. They also include phytochemical properties and nutrient content, including calcium, iron, magnesium, potassium, zinc, and various vitamins. Cloves are considered to have antiseptic and anti-parasitic properties and act as an aid to digestion. Essential oil is applied topically for relief of tooth ache and mouth pain. Here in Peru, people place whole cloves in their mouth at first sign of a toothache to numb the painful area.

Cloves are the aromatic dried flower buds of an evergreen tree which grows to a height ranging from 10-20m. Cloves are native to Indonesia. In fact, according to FAO, Indonesia produced almost 80% of the world's clove output in 2005 followed at a distance by Madagascar and Tanzania. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Zanzibar, Indonesia and Madagascar; it is also grown in Pakistan, India, and Sri Lanka.

Cloves are used as a spice in cuisine all over the world in either a whole or in a ground form, but as they are extremely strong, they are used sparingly. They also include phytochemical properties and nutrient content, including calcium, iron, magnesium, potassium, zinc, and various vitamins. Cloves are considered to have antiseptic and anti-parasitic properties and act as an aid to digestion. Essential oil is applied topically for relief of tooth ache and mouth pain. Here in Peru, people place whole cloves in their mouth at first sign of a toothache to numb the painful area ".

"You now have the opportunity to “Think Spice” by creating and sharing a recipe featuring cloves as part of the Think Spice event for April. Here's how you can participate:

Post a recipe highlighting cloves, using either form, whole or ground. Please be sure that the cloves are the star of the dish and not overpowered by other spices.

Share other information about cloves: Is it used in forms other than cooking in your home? Does it bring up particular memories? Do you have any tips or advice about cloves?

Include a link back to this post or to Gretchen's, so that others may be able to participate and for future reference.

Email Gretchen (canelaycomino AT gmail DOT com) your entry with the following information on or before April 25th:
- your name,
- the name of your blog,
- the URL of your blog,
- the name of your recipe,
- the URL of your recipe post, and
- a picture of your dish (250 pixels wide), if any
Non-Bloggers are also welcome to participate. Just e-mail your recipe with a picture to Gretchen at canelaycomino@gmail DOT com.

So, come on, let's get all spicy again !!! Hope you've still got your thinking caps nearby :-D

Note-

If you are interested in hosting any future edition of Think spice, please drop me an e-mail at sunitas.world@ yahoo.co.uk or leave a comment in the 'Think spice' link in my navigation bar at the top of this page. You can also check this link to see the available months. Looking forward to hearing from you.

Have a great weekend!

{Just to let you know that there seems to be a problem with my feeds being updated at 'Taste of India'...while it is being fixed, please feel free to refer to my side bar and subscribe in your favourite feed or by email, to receive my updated posts.}

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