Makai and Aloo Tikkies - Corn and Potato Patties

Here is another simple recipe which is packed full of fresh flavors. Corn kernels are mixed with peas and potato to give a quick sweet and savory snack.

Recipe Source - Original Recipe from Everybunny Loves Food

Ingredients

1 Cup Corn Kernels - (Boiled)
1 Cup Peas - (Boiled)
1 Medium Potato - Boiled and Mashed
2 Green Chillies - Finely Chopped
1 Tsp Chat Masala
4 Sprigs Coriander Leaves - Finely Chopped
Oil For Frying
Salt To Taste

1. Combine all the ingredients in a big bowl and mix well.
2. Taste and adjust seasonings accordingly.
3. Form into small flat tikkies and shallow fry.
Serve hot with ketchup and green chutney.

Happy Eating!!

Daring Bakers August 2013 - Mawa Cake

This month our Daring Bakers host was Aparna of My Diverse Kitchen and she challenged us to make some amazing regional Indian desserts. The Mawa Cake, the Bolinhas de Coco cookies and the Masala cookies – beautifully spiced and delicious!

Due to time and calorie constraints I decided to only tackle the Mawa cake. The rich and fragrant cake was a favorite among all the tasters, especially Latif who is very picky about dessert.

According to Aparna, “Mawa Cakes are a specialty cake that is the hallmark of Irani cafés in India. The Iranis are Zoroastrians who left Persia/ Iran in the 19th and early 20th centuries to escape persecution of non-Muslims, and settled down and thrived here mostly in the cities of Mumbai, Hyderabad and Pune. They’re most famous in India for their friendly informal cafés/ restaurants that serve the most awesome food. The brun pav or maska pav(kinds of bread) with Irani chai (thick, strong, sweet and milky cardamom flavored tea), their Shrewsbury biscuits and Mawa cakes are but a few of them.

Mawa (also known as Khoya/ Khoa) is made by slowly reducing milk (usually full-fat) until all that remain is a mass of slightly caramelized granular dough-like milk solids. Mawa is used in a wide variety of Indian sweets like Gulab Jamun and Peda, to mention just two. Mawa is pronounced as Maa-vaa; Khoya is pronounced as KhOhyaa. “

While the cake is a cinch to make, the Mawa is time consuming and requires a lot of patience.  It took about 4 hours for my milk to completely reduce down to milk solids. Next time I will make the cake with ready made mawa that we can get in Indian mithai (sweet) shops.

Recipe Source - Aparna from My Diverse Kitchen

Ingredients

For The Mawa

1 liter (4 cups) Full Fat Milk

For The Cake

1/2 Cup (1 stick) (120 ml) (113 Gms) Unsalted Butter (soft at room temperature)

3/4 Cup (180 ml) Packed Crumbled Mawa

1-1/4 Cups (280 Gms) Castor Sugar

3 Large Eggs

1 ½ Tsp Cardamom Powder

2 Cups (260 Gms) Cake Flour 

1 Tsp (5 Gms) baking powder

1/4 Tsp Salt

1/2 Cup (120 ml) Milk

Cashew Nuts (or blanched almonds) to decorate (about 18 to 20)

Make The Mawa

1. First make the “Mawa”. Pour the milk into a heavy bottomed saucepan, preferably a non-stick one. Bring the milk to a boil, stirring it on and off, making sure it doesn’t stick to the bottom. Turn down the heat to medium and keep cooking the milk until reduces to about a quarter of its original volume. This should take about an hour to an hour and a half.

2. The important thing during this process is to watch the milk and stir it frequently to make sure it doesn't stick to the sides or bottom of the pan and get burnt. The danger of this happening increases as the milk reduces and gets thicker.

3. Once the milk it has reduced to about one fourth, 1/4 quantity, lower the heat to low and let cook for a little while longer. Keep stirring regularly, until the milk solids (mawa) take on a lumpy appearance. There should be no visible liquid left in the pan, but the mawa should be moist and not stick to the sides of the pan.

4. Remove the pan from heat and transfer the mawa to a bowl and let it cool completely. Then cover and refrigerate it for a day or two (not more) till you’re ready to make the cake. It will harden in the fridge so let it come to room temperature before using it. You should get about 3/4 to 1 cup of mawa from 1 liter (4 cups) of full-fat milk.

Bake The Cake

1. Now start preparations for the cake by pre-heating your oven to moderate 180°C/350°F/gas mark 4. Beat the butter, the crumbled mawa and the sugar in a largish bowl, using a hand held electric beater, on high speed until soft and fluffy.

2.  Add the eggs, one at a time, and beat on medium speed till well incorporated. Add the vanilla and milk and beat till mixed well.

3. Sift the cake flour, baking powder, cardamom, and salt onto the batter and beat at medium speed and well blended. If you cannot find cake flour, place 2 tablespoon of cornstarch in the bottom of your 1-cup measure and then fill it with all-purpose (plain) flour to make up to 1 cup.

4. Grease and line only the bottom of an 8 inch (20 cm) spring form pan. Pour the batter into this and lightly smooth the top. Place the cashew nuts (or blanched almonds) on top of the batter randomly. Do not press the nuts down into the batter. A Mawa Cake always has a rustic finished look rather than a decorated look.

5. Bake in a preheated moderate oven for about 1 hour until the cake is a golden brown and a skewer pushed into the center comes out clean. Do not over bake the cake or it will dry out. If the cake seems to be browning too quickly, cover it with aluminum foil hallway through the baking time.

6. Remove from oven and allow it to cool for 10 min in the tin. Release the cake, peel off the parchment from the base and let it cool completely. 

Happy Eating!!

Hara Bhara Kababs - Spinach and Potato Patties

Hara Bhara Kababs are the quintessential vegetarian appetizer in all Indian parties. A slightly crisp patty made with mashed potato, peas and blanched spinach it is an easy and yummy snack to rustle up. You can make the patties one or two days before your party and store it in the fridge and fry it just before the guests arrive. I love to add a little bit of feta cheese to my recipe as this gives it a slight tang.

Recipe

Ingredients

150 Gms Fresh Spinach – Blanched and Chopped

1 Cup Peas – Boiled and Mashed

4 Medium Potatoes – Boiled and Mashed

4 Green Chillies – Finely Chopped

3 Tbsp Fresh Coriander – Chopped

1.5 Inch Ginger – Chopped

1.5 Tsp Chaat Masala

Salt to Taste

3 Tbsp Cornflour

100 Gms Feta cheese - Crumbled (Optional)

Vegetable Oil for Shallow Frying

1. In a big bowl add the potato, peas and spinach. Combine well and add the remaining ingredients.
2. Shape into small flat tikkies and shallow fry till golden brown on both sides.
Serve hot with ketchup.

Happy Eating!!

July 2013 Daring Bakers - Moo Shu Chicken

Has it really been 6 months since my last post? Wow, that is a real long time and I am entirely to blame for this. I have neglected this space all this while and now I need to make up for it. And in order to do that, I bring you this fabulous Moo Shu chicken. How can Moo Shu chicken be a daring bakers callenge you ask? Let me explain. This month our challenge was to take any past Daring Bakers or Daring Cooks challenge that we wanted to try and complete it. With a million things to choose from I decided on something that would double up as dinner. Win-Win!

This dish is incredibly easy to make and all the ingredients are also readily available. Ofcourse, I did swap out a thing or two but that is the beauty of this dish. The pancakes do take some time to make but you could substitute store bought chapatis or tortillas if you are in a rush.

Let's make some Moo Shu!

Recipe - Makes a lot! I did not use the quantities specified below, just scaled them to our requirements.

Ingredients
For the pancakes
4 Cups All purpose Flour (I used whole wheat Atta)
1 1/2 Cup Boiling Water
1 Tsp Vegetable Oil

For the Moo Shu Chicken
2 Cups Thinly sliced Mushrooms
4 Cups Thinly sliced Cabbage
500 Grams Chicken Breast (Boneless and Skinless) - Marinate in pinch of salt and 1 Tsp Ginger garlic paste for 1 Hour
4 Large Eggs
4 Scallions
2 Tbsp Soy Sauce
1 Tbsp Vinegar
2 Tbsp Vegetable Oil  (Divided)
2 Tsp Sesame Oil
Salt to Taste
Pepper

For the Hoisin Sauce
4 Tbsp Soy Sauce
2 Tbsp Peanut Butter
1 Tbsp Honey
2 Tsp Vinegar
1/8 Tsp Garlic Powder
2 Tsp Sesame Oil
20 drops Chinese Style Hot Sauce
Pinch of pepper

Make the Pancakes

1. Sift the flour into a mixing bowl. Gently pour in the water, stirring as you pour, then stir in the oil. Knead the mixture into a soft but firm dough. If your dough is dry, add more water, one tablespoon at a time, to reach the right consistency. Cover with a damp towel and let stand for about 30 minutes.
2. Lightly dust the surface of a worktop with dry flour. Knead the dough for 6 - 8 minutes or until smooth, then divide into 3 equal portions. Roll out each portion into a long sausage and cut each sausage into 8 - 10 pieces. Keep the dough that you are not actively working with covered with a lightly damp dish cloth to keep it from drying out.
3. Roll each piece into a ball, then, using the palm of your hand, press each piece into a flat pancake. Dust the worktop with more dry flour. Flatten each pancake into a 6 to 8 inch (15 cm to 20 cm) circle with a rolling pin, rolling gently on both sides.

4. Place an un-greased frying pan over high heat. Once the pan is hot, lower the heat to low and place the pancakes, one at a time, in the pan. Remove when little light brown spots appear on the underside. Cover with a damp cloth until ready to serve.

Make The Chicken

1. Lightly beat the eggs with a pinch of salt.
2. Heat about 1 tablespoon (15 ml) vegetable oil in a preheated wok and scramble the eggs until set, but not too hard. Remove and keep to one side.
3. Heat 1 Tbsp vegetable oil. Stir fry the marinated chicken till no longer pink in the middle. Remove to a plate and shred finely.

4. In the wok, add the mushrooms and cabbage. Stir fry for about 2 - 3 minutes, then add the remaining salt, pepper, soy sauce and vinegar. Blend well and continue stirring for another 2 minutes.

5. Add the scrambled eggs, stirring to break them  into small bits. Add the sesame oil and blend well. Add the chicken and heat through.

Make the Sauce

Mix all the ingredients in a bowl till well blended.

Serve 

Place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, add one Tsp sauce and roll it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your
fingers.

Happy Eating!!

Daring Bakers December 2012 - Panettone

This month we had a new bread to make as part of our DB challenge and I loved the sweet, rich bread. Though I didn't make it the traditional way with the candied fruit, my version with chocolate and nuts got happy responses from all my colleagues.

Blog Checking Lines: The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!

Recipe 

Special Equipment - One panettone paper or pan. I used a 7 inch round cake pan and attached a collar using parchment paper on the inside. I used butter to stick the paper to the sides and stapled the edges together.

Ingredients - Makes one 7 inch Panettone

Sponge

1 Tsp Instant Yeast

40 ml Warm Water

1/4 Cup (35 gms) Unbleached All Purpose Flour

First Dough 
1 Tsp Instant Yeast

1 1/2 Tbsp Warm Water

1 Large Egg (At room temperature)

1/2 Cup + 2 Tbsp (87.5 gms) Unbleached All Purpose Flour
2 Tbsp Sugar

1/4 Cup (1/2 stick/57.5 gms) Unsalted Butter (At room temperature)

Second dough
1 Large Egg

2 Medium Egg Yolks

5 Tbsp (75 Gms) Sugar
1 1/2 Tbsp Honey

2 Tbsp Vanilla Essence
1/2 Tsp Salt

1/2 Cup (1 Stick/113 Gms) Unsalted Butter (At room temperature)

1 1/2 Cups (210 Gms) Unbleached All Purpose Flour plus up to (1/3 cup) for kneading

Grated zest of 1 orange

Filling and final dough 
100 Gms Lindt Orange Intense Chocolate Bar

1 Cup Milk Chocolate Chips

1 Cup Chopped Walnuts/Pecans

Make the Sponge

1. Mix the yeast and water in a small bowl.
2. Mix in the flour.
3. Cover with plastic wrap and allow to double in size for about 20 to 30 minutes .

Make The First Dough

1. In the mixer bowl, mix together the yeast and water.
2. With the paddle attached mix in the sponge, eggs, flour, and sugar.
3. Add in the butter and mix for 3 minutes until the dough is smooth and even.
4. Cover with plastic wrap and allow double in size, about 1 – 1 ¼ hours.

Make The Second dough

1. With the paddle mix in thoroughly the eggs, egg yolks, sugar, honey, vanilla, orange zest and salt.
2. Mix in the butter until smooth.
3. Add the flour and slowly incorporate.
4. At this stage the dough will seem a little too soft, like cookie dough.
5. Replace the paddle with the dough hook and knead for about 2 minutes.
6. Turn out the dough and knead it on a well-floured surface until it sort of holds its shape.
7. Don’t knead in too much flour but you may need as much as 2/3 cup (100 gm). Be careful the excess flour will affect the finished product.

First Rise

1. Oil a large bowl lightly, plop in your dough and cover with plastic wrap.
2. Now we need to let it rise until it has tripled in size. There are two ways to go about this.
Rise in a warm place for 2 – 4 hours.
Or find a cool spot (64°F -68°F) (18°C – 20°C) and rise overnight.
Or rise for 2 hours on your kitchen bench then slow the rise down and place in the refrigerator overnight. I placed my bowl on the kitchen counter as we have central A/C and it rose perfectly.

Filling and Final Rise

1. Place a large piece of parchment on the counter and press out the dough onto an oval shape.

2. Sprinkle over half of the filling and roll up the dough into a log
3. Press out again into an oval shape and sprinkle over the remaining of the filling
4. Roll into a log shape again.
5. Shape into a ball and slip into your prepared pans, panettone papers or homemade panettone papers. (I rolled the parchment paper into a cylinder and used it to slip the dough in my prepared pan.)
6. Cut an X into the top of the panettone and allow to double in size.
7. Rising time will vary according to method of first rise. If it has been in the refrigerator it could take 4 hours or more. If it has been rising on the kitchen bench in a warm place it should be doubled in about 2
hours.

Bake The Panettone 

1. When you think your dough has only about 30 minutes left to rise preheat your oven to moderately hot 400°F/200°C/gas mark 6 and adjust your oven racks
2. Just before baking carefully (don’t deflate it!) cut the X into the dough again and place in a knob (a nut) of butter.
3. Place your panettoni in the oven and bake for 10 minutes.
4. Reduce the heat to moderate 350°F/180°C/gas mark 4 and bake for another 10 minutes
5. Reduce the heat again to moderate 325°F/160°C/gas mark 3 and bake for 30 minutes until the tops are well browned and a skewer inserted into the panettone comes out clean.
6. Cooling your panettone is also important. If you have use papers (commercial or homemade) lie your panettoni on their side cushioned with rolled up towels. Turn gently as they cool. If you have used pans
cool in the pans for 30 minutes then remove and cushion with towels as above.

Happy Eating!!

Red Velvet Cake for a Birthday Boy

Yesterday we celebrated hubby's birthday and by celebrate I mean we went for dinner to his favorite restaurant and ate a lot of food. We also ate this fabulous cake that is a deep red and tastes so much of cocoa. It is moist and a dream to work with.

Since his birthday fell in the middle of the week I had somehow completely forgotten about it and remembered only on 17th night. That too when my brother reminded me (hangs head in shame).

I had no time to make complicated cakes like the Black And White chocolate Cake or the Boston Cream Pie I had made in previous years. I had to quickly think of an easy cake to make, one that did'nt require too much effort and looked fab on its own. Immediately I thought 'Red Velvet' and googled for a recipe. I came across Smitten Kitchen's awesome recipe and made half the quantity in two 8 inch pans. Red Velvety goodness!

Since it was last minute and I didn't have frosting ingredients I decided to go the easy way and use whipped cream. I had some frozen whipping cream which I thawed overnight in the fridge. When I put it in the mixer bowl to whip, it just refused to do anything. In a panic I raided my cupboards and came upon my saviour - Dream Whip! Eeks, I know, but it whipped up perfectly and saved the day.

Recipe Source - Smitten Kitchen

Ingredients - Makes Two 8 inch layers

1 3/4 Cups Cake Flour
1/4 Cup Unsweetened Cocoa (not Dutch process)
3/4 Tsp Salt
1 Cup Sunflower Oil
1 Cup + 2 Tbsp Granulated Sugar
2 Medium Eggs
1/2 Tsp Red Gel Food Coloring dissolved in 3 Tbsp Water Or 3 tablespoons (1.5 ounces) liquid red food coloring
3/4 Tsp Vanilla Essence
2/3 Cup Buttermilk
1 Tsp Baking Soda
1 1/4 Tsp White Vinegar
Butter for greasing pans.

1. Preheat oven to 175 degrees C (350 degrees F). Grease the bottom and sides of pans and place a round of parchment on the bottom. 
2. Whisk the cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternating with buttermilk beginning and ending with the flour. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Happy Eating!

Spicy Chicken and Potato Salad

This is one of my new favorite salads as it has a myraid of flavors that come together beautifully. A very simple recipe, it is very easy to whip and will surely impress company.

Recipe Source - From a magazine clipping, unfortunately I don't have the source.

Ingredients - Serves 2

4 Chicken Breasts (Cut into strips)
500 Gms Potato (Peeled and Cut into wedges)
Olive oil for potatoes
Salt To Taste
Mixed salad leaves like lettuce, rocca etc.
For the Spice Paste
1 Tsp Ginger Garlic Paste
1 Tsp Red Chili Powder
1 Tsp Cumin Powder
1 Tbsp Olive Oil
1 Tsp Lemon Juice
Salt To Taste
For The Dressing
1/4 Cup Finely Chopped Onion
1 Cup Chopped Tomato (Seeded)
1 Cup Chopped Oranges (Peeled and Seeded)
Fresh Coriander Leaves (Chopped)
Few sprigs of Fresh Mint leaves
1 Tbsp Olive Oil

Prepare the Chicken

1. Mix all the ingredients for the spice paste and coat the chicken strips with it. Cover and refrigerate for one hour.

2. Heat the oil in a pan and cook the chicken strips on medium high heat till done.

Prepare the Potatoes

1. Parboil the potato wedges in salted water for 3 minutes and drain. Place on a baking sheet that has been lined with foil. Drizzle the potatoes with a little olive oil and sprinkle with salt to taste. 

2. Preheat the oven to 200 Degree C, and place the potatoes in the oven. Bake for 30 minutes turning once. Remove from oven and allow to cool.

Make The Dressing

1. Mix together all the ingredients in a large bowl.

Assemble the Salad

1. Add the cooked chicken,potatoes and salad leaves to the bowl with dressing. Toss well and serve.

Happy Eating!!