Tomato, Mozarella, basil pesto crepes, that's for dinner! They are very satisfying and tasty as hell! :)
Ingredients:
1/2 cup water
1/2 cup milk
1/4 cup buckwheat flour
1/3 cup all purpose flour
1 egg
1/4 teaspoon salt
1 1/2 tablespoons melted butter
Filling:
2 tomatoes finely chopped
3/4 cup Mozarella cheese coarsely grated
1/2 cup basil pesto (For Recipe, see the "Chutneys and Spreads" link)
Method:
In a bowl, mix the water, milk, egg and melted butter, and beat it till the mixture is blended.
In another bowl, add the buckwheat flour, all purpose flour, and salt and mix it till blended. Now add the egg milk mixture into the flour mixture and whisk till it is well blended and smooth. The consistency should be like cream consistency. Let it sit for an hour.
Heat a pan on medium heat. Splash a few drops of water, and if the water sizzles and evaporates immediately, meaning the pan is hot. Now, melt a little butter on the pan to coat the entire pan.
Pour about 1/3 cup of the batter in the middle of the pan and swirl the pan to coat the entire pan so that the crepe is thin. Let it cook for a couple minutes till you see tiny bubbles popping up. You can lift the side to see the bottom changing color.
Turn the crepe, and reduce the heat a bit. Now using a spatula, spread the basil pesto carefully, just enough to cover the crepe lightly. Then add the Mozarella cheese and the tomatoes on half the crepe. Cover the crepe, and let it cook for 3 minutes. Flip the crepe and press on it and once the cheese has melted, its ready to eat!:)
Sunday, November 23, 2008
Thursday, November 20, 2008
Chocolate and Vanilla-Bean Ganache
Ingredients
Makes about 1 cup
1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened
Method:
Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.
Makes about 1 cup
1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened
Method:
Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.
Chocolate Thumbprints
I made these cookies last night to try them out, from the Martha Stewart Living magazine, and they came out amazing! They were so cakie, and delicious, full of chocolate goodness!! Worth trying for sure. The rolling in coconut was my touch ;)
Ingredients
Makes 90
2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
1 cup ground coconut flakes
Chocolate and Vanilla-Bean Ganache
Method:
Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in the coconut flakes. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.
Ingredients
Makes 90
2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
1 cup ground coconut flakes
Chocolate and Vanilla-Bean Ganache
Method:
Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in the coconut flakes. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.
Sunday, November 16, 2008
Cucumber Raita
Easiest raita recipe and very delicious! Loved by one and all :)
Ingredients:
1 cucumber peeled and grated
2 cups yogurt
1 teaspoon finely chopped green chilli
1 tablespoon finely chopped cilantro
salt to taste
1 teaspoon sugar
Method:
Mix all ingredients in a bowl well and let it sit for 10 minutes. Its ready to eat!
Ingredients:
1 cucumber peeled and grated
2 cups yogurt
1 teaspoon finely chopped green chilli
1 tablespoon finely chopped cilantro
salt to taste
1 teaspoon sugar
Method:
Mix all ingredients in a bowl well and let it sit for 10 minutes. Its ready to eat!
Vegetable Makhanwala
I tried this recipe when I had some friends over and it came out awesome! Few of my friends wanted the recipe so here it is.
Ingredients:
1 cup small cauliflower florets
1 large potato peeled and chopped(small pieces)
1/2 cup peas
2 carrots peeled and diced small
1 cup paneer, sauted in oil and browned
1 cup green beans, with ends chopped and cut into small pieces
For the dry masala:
1 teaspoon cinnamon
3-4 cloves
1/2 teaspoon whole peppercorns
1/2 teaspoon fennel seeds(sauf)
1/4 teaspoon cardamom seeds
2 whole dried red chillies
2 tablespoons broken cashew nuts
1 teaspoon cumin seeds
1 teaspoon red chilli powder
salt to taste
1 yellow onion finely chopped
2 tablespoon finely chopped garlic and ginger
2 tomatoes finely chopped
3 tablespoon tomato paste
3 tablespoons butter
2 tablespoons ghee
1/2 cup half and half
Garnish:
1 tablespoon finely chopped coriander
1 tablespoon chopped cashewnuts
Method:
Use the dry masala ingredients and toast them in a shallow pan for 5 min. Toasting dry spices brings out the flavor to the fullest. Grind them into a fine paste.
In a large deep pot, put the ghee, and the butter, on medium heat. Saute the dry masala paste for about 4 minutes till its golden brown. Put in the onions and the ginger garlic paste, and saute till the onions are golden brown for about 6 minutes. Put in the chopped tomatoes, and the paste. Saute for 6-7 minutes again. Put in the chopped veggies, and saute for 10 minutes. Add in th salt and red chilli powder. Add in the half and half, and 1/2 cup water, and cover it, and let it cook for 30 minutes on low to medium heat. Add the paneer and garnish with finely chopped coriander and chopped cashewnuts.
Eat it with rotis!
Ingredients:
1 cup small cauliflower florets
1 large potato peeled and chopped(small pieces)
1/2 cup peas
2 carrots peeled and diced small
1 cup paneer, sauted in oil and browned
1 cup green beans, with ends chopped and cut into small pieces
For the dry masala:
1 teaspoon cinnamon
3-4 cloves
1/2 teaspoon whole peppercorns
1/2 teaspoon fennel seeds(sauf)
1/4 teaspoon cardamom seeds
2 whole dried red chillies
2 tablespoons broken cashew nuts
1 teaspoon cumin seeds
1 teaspoon red chilli powder
salt to taste
1 yellow onion finely chopped
2 tablespoon finely chopped garlic and ginger
2 tomatoes finely chopped
3 tablespoon tomato paste
3 tablespoons butter
2 tablespoons ghee
1/2 cup half and half
Garnish:
1 tablespoon finely chopped coriander
1 tablespoon chopped cashewnuts
Method:
Use the dry masala ingredients and toast them in a shallow pan for 5 min. Toasting dry spices brings out the flavor to the fullest. Grind them into a fine paste.
In a large deep pot, put the ghee, and the butter, on medium heat. Saute the dry masala paste for about 4 minutes till its golden brown. Put in the onions and the ginger garlic paste, and saute till the onions are golden brown for about 6 minutes. Put in the chopped tomatoes, and the paste. Saute for 6-7 minutes again. Put in the chopped veggies, and saute for 10 minutes. Add in th salt and red chilli powder. Add in the half and half, and 1/2 cup water, and cover it, and let it cook for 30 minutes on low to medium heat. Add the paneer and garnish with finely chopped coriander and chopped cashewnuts.
Eat it with rotis!
Tuesday, November 4, 2008
Ragda Pattice
I had a couple of friends over on Sunday, so I decided to make ragda pattice and dahi wadas. The ragda pattice turned out really good. It is pretty straight forward. I had soaked about 2 cups of the white vatana(white peas) overnight. Here is the recipe:
Ingredients:
For the pattice
2 large potatoes
4 small green chillies finely chopped
2 tablespoons grated ginger
2 tablespoons finely chopped cilantro
3/4 teaspoon turmeric powder
3/4 teaspoon chilli powder
1 teaspoon amchur powder(mango powder)
3 slices soaked bread(without the outer rim - soak the bread slices in water for 30 seconds and squeeze the water out)
salt to taste
Oil for shall frying
For the ragda
Soaked white vatana
6-7 curry leaves(kadi patta)
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
2 tablespoons finely chopped cilantro
3 tablespoons date tamarind chutney
2 tablespoons vegetable oil
salt to taste
Garnish
cilantro chutney
date tamarind chutney
finely chopped onions
finely chopped cilantro
Method:
For the pattice
1) Boil the potatoes, cool them and peel the skin off. Mash the potatoes.
2) In a large bowl, combine all the ingredients for the pattice together, and mix it thoroughly with your bare hands. Make round balls, and flatten them out about 1/2 inch thick with oil brushed on both sides so that they dont stick.
3) Shallow fry the pattice, 4 minutes on each side, until a dark goldenish brown in color and it shows that its crisp enough! Place them on paper towels to soak the excess oil.
For the ragda
1) Pressure cook the vatana for 5 whistles. Dont do more, else it will overcook.
2) In a large vessel, at medium heat, put in the oil, wait for a couple minutes for the oil to heat up. Put in the mustard seeds, cumin seeds, curry leaves, and wait for a minutes for it to splatter.
2) Add the cooked ragda, and all the remaining spices, chutney, cilantro and salt. Add about one cup of water and let it boil for about 10 minutes and then switch off the heat. It is ready!
Final Preparation:
On a plate, place 2 pattice. Add about 2-3 servings of the ragda on top of it. Add a couple teaspoons of cilantro chutney and date tamarind chutney on each pattice. Top with onions and cilantro and its ready to chow down :P Have fun!!
Ingredients:
For the pattice
2 large potatoes
4 small green chillies finely chopped
2 tablespoons grated ginger
2 tablespoons finely chopped cilantro
3/4 teaspoon turmeric powder
3/4 teaspoon chilli powder
1 teaspoon amchur powder(mango powder)
3 slices soaked bread(without the outer rim - soak the bread slices in water for 30 seconds and squeeze the water out)
salt to taste
Oil for shall frying
For the ragda
Soaked white vatana
6-7 curry leaves(kadi patta)
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
2 tablespoons finely chopped cilantro
3 tablespoons date tamarind chutney
2 tablespoons vegetable oil
salt to taste
Garnish
cilantro chutney
date tamarind chutney
finely chopped onions
finely chopped cilantro
Method:
For the pattice
1) Boil the potatoes, cool them and peel the skin off. Mash the potatoes.
2) In a large bowl, combine all the ingredients for the pattice together, and mix it thoroughly with your bare hands. Make round balls, and flatten them out about 1/2 inch thick with oil brushed on both sides so that they dont stick.
3) Shallow fry the pattice, 4 minutes on each side, until a dark goldenish brown in color and it shows that its crisp enough! Place them on paper towels to soak the excess oil.
For the ragda
1) Pressure cook the vatana for 5 whistles. Dont do more, else it will overcook.
2) In a large vessel, at medium heat, put in the oil, wait for a couple minutes for the oil to heat up. Put in the mustard seeds, cumin seeds, curry leaves, and wait for a minutes for it to splatter.
2) Add the cooked ragda, and all the remaining spices, chutney, cilantro and salt. Add about one cup of water and let it boil for about 10 minutes and then switch off the heat. It is ready!
Final Preparation:
On a plate, place 2 pattice. Add about 2-3 servings of the ragda on top of it. Add a couple teaspoons of cilantro chutney and date tamarind chutney on each pattice. Top with onions and cilantro and its ready to chow down :P Have fun!!
Subscribe to:
Posts (Atom)