Garlic Cheese Bread

As typed by Milo…

This post is dedicated to my dear friend and office confidant Laura. She gifted me this bottle of authentic Olive oil which she got all the way from Spain to Norway to India. Thanks Laura. Yet another inspiration to keep cooking with my spouse.cheese garlic bread

Ingredients –

1.5 cups All-purpose flour/Maida,

1 tsp. active dry yeast,

½ tsp. sugar,

2 tbsp. olive oil,

Pepper powder,

Italian spice mix/pizza masala,

½ cup water,

2 cheese cubes,

4 tsp. garlic paste,

Salt to taste

Method –

Slightly warm ½ cup water and put sugar and yeast and let it stand for 15 minutes till the yeast bubbles up.

Take 1 cup flour and mix it with 1 tbsp. olive oil and the yeast solution. Knead it well and keep the dough covered in a warm place for an hour.

The dough will rise to double the quantity.

After an hour, punch the dough to remove the air and mix in ½ cup flour, salt to taste, pepper and Italian spice mix as per your taste. Knead the dough well for around 5 minutes.

Cover and keep it in a warm place to rise. It will take another 45 minutes to an hour.

Now knead the dough for 2 to 3 minutes and divide it into 2 portions.

Take the first portion on a flat surface and roll it out into a circle using a rolling pin.

Apply 2 tsp. garlic paste evenly on the rolled surface and sprinkle with grated cheese.

Press the cheese lightly with your fingertips so that it sticks to the dough.

Now fold the rolled circle into half, press and seal the edges lightly.

Apply 1 tbsp. olive oil on the outer surface of the bread and sprinkle Italian seasoning over it.

Do the same steps for the other portion of the dough.

Preheat the oven at 220 degree Centigrade for 10 minutes.

Place the bread on the baking tray lined with aluminum foil. Cut it into 4 pieces using a knife and bake for around 10 to 15 minutes.

Relish it when its hot.

Quick Chilly Mushroom

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As must be evident from Varsha’s innumerable posts, Sunday meals at our house is always special, generally some authentic Goan fish preparation and seldom chicken. I have given up eating non-veg since a very long time. To compensate, Varsha always tries to make some vegetarian preparation for me.

This is an impromptu recipe that we came up with. Preparation time less than 15 minutes flat, therefore the name “Quick Chilly Mushroom”.

Ingredients –

Mushrooms (10-12 large bulbs),

1 tsp Ginger Garlic paste,

Garlic cloves (7-10),

½ tsp Pepper powder,

1 large Lemon,

1 tsp Soya Sauce,

1 tsp Vinegar,

2 Green chilies,

½ dried curry leaves powder (dehydrate curry leaves in the oven, once cooled crush into powder. Can be stored for months in the refrigerator.)

1 tsp Corn flour,

Salt to taste,

2 tsp Clarified Butter (Ghee, preferably home made)

Method-

Wash and clean the mushrooms and cut them into 2-3 pieces each, length-wise, ensuring there is a little bit of stalk and bulb with every piece. Squeeze a lime and set aside.

In a small bowl mix ginger garlic paste, pepper powder, vinegar and Soya sauce. Apply this mixture to the already cut and lemon soaked mushrooms.

In a hot pan put the ghee. Once the ghee melts add the chillies (make only 2-3 pieces of a chilly) and the garlic cloves (whole cloves with the skin). Let the flavours start mixing. To this add the cut mushrooms. Cook initially on a slow flame for 5 minutes. Stir occasionally.

Mushrooms tend to get cooked soon. To this add the corn flour. If you feel the preparation sticks excessively to the bottom of the pan, feel free to add some ghee.

Cook for another 5 minutes.

Serve hot as a starter/side dish.

Brinjal Boats

I saw these brinjal boats on Sapna Sardessais Facebook page the other day. She is a well-known personality in Goa and has published many famous cook books. She keeps posting amazing photos of dishes cooked in her kitchen on her facebook page and are absolutely drool worthy. Thanks Sapna for this recipe.

These boats are very simple to make and are deliciously tasty. Do try them. Here is the recipe.

Ingredients –

4 long variety purple brinjals,

1 med sized onion finely chopped,

2 boiled and mashed potatoes,

1 tbsp chopped coriander leaves,

1 tsp ginger garlic paste,

½ tsp turmeric powder,

1 tsp red chili powder,

1 tsp coriander seeds powder,

½ tsp cumin seeds powder,

½ tsp garam masala powder,

½ tsp amchroor powder,

Salt to taste,

2 tsp oil

Method –

Cut the brinjal length wise and scoop out the center with spoon to make 8 hollow boats.

Chop the scoped brinjal into fine pieces and keep aside.

Heat 1 tsp oil and fry onions till light brown.

Add ginger garlic paste and all the masalas and stir fry for a minute.

Now add chopped brinjal and cook till the brinjal is cooked and is mushy. Add boiled potatoes, coriander leaves and salt. Mix well and switch off the gas.

Apply a little salt to the hollow brinjal boats and leave it for 5 minutes approx.

Stuff the brinjal potatoes stuffing in the hollow brinjal to make a boat. Stuff all the brinjals, coat them with fine semolina or bread crumbs and shallow fry on the both the sides till the brinjal skin gets cooked.

Serve hot with tomato ketchup.

 

 

 

Corn n Oats Baked Cutlets

Ingredients –

2 cups boiled and mashed potatoes,

1 cups roasted oats (I used Quaker oats and roasted them for a while),

2 tbsp dried kasoori methi,

1 cup boiled sweet corn,

1 onion finely chopped,

3 green chilies finely chopped,

2 tsp ginger garlic paste,

1 tsp cumin seeds,

1 tsp oil,

1 tsp garam masala powder,

1 tsp lemon juice,

Salt to taste

Method –

Dry roast kasoori methi in a skillet and keep aside.

Heat oil in a pan and crackle cumin seeds and add green chilies and onion to this and fry for a minute.

Add ginger garlic paste to the onion and continue frying till the onion is translucent.

Switch off the gas and let it cool.

Crush the kasoori methi with hands to a fine powder.

In a big bowl mix potatoes, oats, corn, kasoori methi powder, garam masala, fried onions, lime juice and salt.

Mix all the ingredients well and form round cutlets. Coat them with oats and line them on a greased baking tray.

Bake them at 200 Degree centigrade for 10 minutes each on both the side.

Alternatively you can shallow fry them with little oil.

Serve hot with ketchup.

Garlic Rolls

 

This was my first attempt to make bread and I was very happy with the results. I have been waiting to bake bread for quite some time but didn’t dare to actually bake one. I had read about the unreliable quality of yeast you get in India that doesn’t proof up well so didn’t want to take a chance. My friend Ivy got a bottle of imported yeast for me and I just kept it in the pantry for months together. The other day I saw this recipe on Anna Parabrahma and  really liked the look of the bread and it was so easy to make. I made this on one Sunday afternoon and we had it with Milos Minestrone soup (I will post this recipe soon).  We all liked it at home so did my friends at office. A special thanks to Anjali of Anna Parabrahma for the recipe and thanks to Ivy for getting me the yeast.

Ingredients – 

3 cups Maida/All Purpose Flour,

1 cup water,

1 tbsp active dry yeast,

1 tsp salt,

2 tbsp sugar,

2 tbsp refined oil,

20 cloves of crushed garlic,

25gms of softened Amul butter,

½ cup finely cut coriander leaves

2 tbsp sesame seeds

Method –

Warm about 1/2 cup of water just about warmer than body temp. Add a teaspoon of sugar and yeast to it. Leave it alone to froth for 10 mins.

Mix flour, yeast, rest of the ½ cup water, sugar and salt. Knead until smooth and lump free. Include oil and knead again for 5 mins. Grease lightly a clean bowl with little oil, place the dough ball in it and leave it to rest until doubled and airy. Approximately 45 mins.

Then sprinkle some flour on the counter and knead the proofed dough for 5 mins. Divide into four equal parts. Roll into balls and then roll out flat into 4 sheets in an elongate form like a rectangle. Do this one at a time. All sheets should be of the same size.

Spread the garlic butter. Sprinkle the cilantro. Roll up tight and keep aside.

In this manner, roll up all 4 sheets.

Then place all the rolls parallel to each other horizontally. In case one of them is short roll further to elongate. All four should be same sized. Cut into pieces. I got 16 rolls in total.

Place them side up, line the rolls in a baking tray. Cover the tray with a cling film and let them proof for another 1 hr.

Once the rolls double up they will fill up all the gaps.

Brush the doubled rolls with molten butter.

Lastly top up with sesame seeds.

Preheat the oven for 10 mins at 180 deg centigrade.

Bake for 15 mins or a little more till the top is golden.  Pull out of the oven and lay it to cool. Serve when warm.

Grilled Veggies

As written by Milo….

I happened to visit this very popular barbeque joint in the city that I live in, but it was with office colleagues.

I was impressed by the variety of vegetarian barbeques they offered. While I try to work-out a plan to take my family to the barbeque joint to treat their taste buds, I thought it was worth a try to have some barbeque/grill experimentation at home. With my ever enthusiastic foodie wife to be my aficionado it wasn’t difficult.  Here is the recipe.

 

Veggies:

1 corn cob, average size

250 grams mushrooms, preferably with large bulbs as they tend to shrink after grilling

16 paneer cubes (cottage cheese) of about 1 inch each

16 baby potatoes

1 large onion

12 baby corns

Marinade/Sauce:

200 gms low fat curd (should be made by skimming off cream of regular milk at home)

15 to 20 garlic pods,

3 tea spoons ghee,

2 tea spoons red chilly powder

1 tea spoon dhania (coriander) powder

2 tea spoons pepper corn,

3 tea spoons amchoor (dry mango) powder

2 tea spoons cashew nuts

Salt to taste

Sauce preparation:

In a large bowl mix the curds (drain the excess water), chilly powder, dhania powder and amchoor powder.

In a pestle crush the pepper, garlic and cashew nuts into a coarse paste. Add this paste to the bowl. Add ghee and salt to taste.

Salt should be added to the marinade and not the vegetables. Vegetables tend to loose water if salt is added, making them excessively soft, which is definitely a no-no for this preparation.

Mix the contents well and set aside. Do not let it separate as water and solids. Stir occasionally.

Veggies preparation:

Wash the corn cob and cut it into discs of about 2-3 cms wide. Wash the mushrooms well to ensure all the dirt and grime is removed well.

Do not peal the baby potatoes, they taste better with the skin on. Make ridges along the skin of the potato occasionally making deeper cuts to thoroughly washed potatoes. Potatoes are the toughest vegetable in the recipe, therefore they need to absorb the marinade/sauce well. Peal the onion and cut it only into 4 pieces. Use the outer larger pieces. Wash the baby corns.

Steam the vegetables well in a steamer (we used an idlee maker). Do not use a cooker as the vegetables may get over-cooked. Place the tougher vegetables at the bottom e.g. corn cob discs, followed by potatoes then softer vegetables like mushrooms, baby corns as they get cooked/steamed easily. Let them steam on a high flame for 5 minutes followed by 10 minutes simmer.

Steaming is a better option than using any sort of tenderizers.

 Grilling:

Mix the steamed vegetables and the marinade and set aside for 2 hours. Stir occasionally as the curd tends to separate as water and solids.

Butter a shallow grilling pan and place the marinated corn cob discs and baby potatoes on it. Allow the vegetables to be lightly soaked in the marinade. Grill at 150 C for 20 minutes, occasionally turning and applying a layer of the marinade (frame this sentence well)

After this place the paneer cubes and the mushrooms into the pan. Add the marinade again to ensure the vegetables are lightly soaked. Grill for 10 minutes at 150 C.

Now add the baby corns and the rest of the marinade. This time the vegetables should be covered well with marinade, almost the consistency of a semi thick curry. Grill the vegetables for 15 minutes at 150 C. Let the pan stand inside the oven even after 15 minutes.  Once the oven cools remove the pan out and stir well, ensure that tender vegetables like baby corn and mushrooms do not break. Paneer also tends to get very soft. (To avoid paneer becoming excessively soft use ice hard paneer cubes directly and do not wait for the cubes to thaw). Set aside for at least 2 hours for the vegetables to absorb the goodness of the marinade.

After about a standing time of 2 hours stir the vegetables well once again. The marinade must have become thicker and reduced in quantity, ideally to a quantity just enough the coat individual vegetable pieces.

Before serving grill the vegetables once again at 175 C for 15 minutes. Serve an assortment of all the vegetables, with a spoon or 2 or the cooked thick marinade steaming hot, with a mug of chilled beer.

Nothing better than celebrating a hot summer Sunday afternoon indoors.

Mutton Mince Kebabs (Kheema Kebabs)

Few days back when I returned home from office I was pleasantly surprised to see Milo(he was at home that day) putting his effort to make these delicious kebabs. I was surprised because my hubby is the one who avoids getting mutton at home. He had seen this recipe 4 times on some TV channel and wanted to make it. Our entire house was filled with the aroma of this delicacy and I really enjoyed eating them……Here is the recipe for you…

Ingredients –

½ kg Mutton mince (kheema),

1 cup onion chopped lengthwise into thin slices,

1 tsp garam masala,

4 tsp of green masala (paste of ginger, garlic, green chilies, coriander leaves and mint leaves),

Juice of 1 lime,

Salt to taste,

2 tsp melted butter,

Oil to shallow fry

Method –

Grind mutton mince to a smooth paste.Milodid this in a mixer.

Mix all the ingredients except oil in the mince and form 6 round balls.

Flatten them using your palm into disc shapes.

Heat oil in a frying pan and place the kebabs gently.

Cover the pan with a lid and let the kebabs cook on a low flame.

Turn to the other side and cover the pan again.

Once cooked remove from the flame and serve hot with fresh salads.