CHINESE STYLE POTATO STIR FRY for T&C and PEPPER TOMATO ROLLS for BBD

I have combined 2 posts in one because for the next 2 months even though i will be blogging, i am not sure if i will be posting frequently.The reason is simply because my parents are coming here this weekend and our reunion is after a gap of 3 1/2 yrs.So i am sure you all know how excited i am and so want to spend each and every minute with them.So before that i wanted to finish the post for the 2 events i wanted to participate - Taste and create hosted by nicole and Bread baking day - small breads hosted by aparna this month.





I was very very happy when i saw that i was paired with Rachel of Tangerine Kitchen for taste and create.I love her blog and enjoy seeing her daring bakers challenge posts,always well presented.I went through her recipe index, a good amount of times i must say and finally decided on trying out her Chinese style potato stir fry - Something i have never tried and seen before.I made some minor changes though.Instead of frying I baked the potatoes until golden brown.I used worchestershire sauce instead of soya sauce and also added diced onions and capsicum and a pinch of sugar to the dish.The result was simply delicious.We had it with some white rice.




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For BBD , an event originally started by Zorra , i baked some pepper tomato rolls.I came across this recipe from the book Tastes of home - The baking book which i borrowed from the library.The recipe's original name is Basil tomato rolls but since i used the Sweet pepper pasta sauce here i changed the name to Pepper tomato rolls.I have to say its one of the best rolls i have eaten and we enjoyed eating it for dinner last night - really light , soft and fluffy.




INGREDIENTS

Active dry yeast - 2 tsp
Unbleached flour - 3 1/2 cups
Warm water - 1 1/3 cups
sugar - 1 tbsp
salt - 1 tsp
olive oil - 2 tbsp

For Filling:-

Pasta sauce - use any store bought(i used sweet pepper sauce)
parmasan cheese to sprinkle on top

METHOD

In a small glass bowl, dissolve yeast in warm water and let it rest for 10 mins.In a large bowl, sift flour,sugar and salt.Make a well in the center and pour the yeast water and oil in it.Using a wooden spoon mix in enough flour to make a smooth paste and then use the rest to form a soft dough.

Turn onto a floured surface,knead until smooth and elastic, about 10 mins.Place in a greased bowl ,turning onesto grease top.Cover and let it rise in a warm place until doubled in volume,about 1 hr.

Then punch the dough down,turn onto a lightly floured surface and divide it into 9-12 pieces.Shape each piece into a ball and place them 3inch apart on a greased baking sheet.make an indentation in the center of each ball, add a tbsp of the filling.Sprinkle with parmasan cheese.Cover and let it rise in a warm place until doubled,about 30 mins.

Preheat oven to 375 deg F and abke for 25-30 mins or until golden brown.Let it cool on a wire rack.Serve warm.

Trupthi of recipe center passed me the magic lamp of luck!!!The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!* Start Copy Here*1. Add your site(s) to the list once you have received the Magic Lamp of Luck.2. Pass on the Magic Lamp of Luck to as many people as you like. After all, everyone needs some good luck!3. Leave a comment HERE once you’ve passed on the Magic Lamp of Luck. Once the Genie King and Genie Princess have visited your site to make sure your links are complete and proper, you will then be added to the Master List.4. To ensure everyone receives equal link benefit, please UPDATE your list regularly!* Start Copy Here*1. Add your site(s) to the list once you have received the Magic Lamp of Luck.2. Pass on the Magic Lamp of Luck to as many people as you like. After all, everyone needs some good luck!3. Leave a comment HERE once you’ve passed on the Magic Lamp of Luck. Once the Genie King and Genie Princess have visited your site to make sure your links are complete and proper, you will then be added to the Master List.4. 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I would like to pass on this magic lamp to Roopa of my kitchen treats, suma of sumas cuisine, JZ of tasty treats and divya of easycooking.

PANEER STUFFED CALZONE

A calzone , sometimes referred to as a italian pouch, is an Italian turnover made from pizza dough and stuffed with cheese usually mozarella and ricotta, meat, vegetables, or a variety of other stuffings. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked.

Calzones are not folded pizzas, they do resemble pizzas in some ways, but are far from it. A dough is rolled out evenly into a circle instead of molded into a bread pan.

Calzones are similar to stromboli, but traditionally the two are distinct dishes, as stromboli usually contains mozzarella cheese and is served with marinara sauce on the side. Moreover, stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.(source - wikipedia)

Here i have stuffed the calzone with a spicy tangy paneer filling.Its was so soft and crisp right from the oven.You can also eat this at room temperature.I didnt use any tomato sauce to dip it in,had it just like that straight from the oven.The filling was really good,beyond my expections. Calzones are so ful filling enough to have as a main course than as a snack.

I am sending this to DK's A.W.E.D - Italian event and Vandana Rajesh's paneer - a delicacy event.

(Recipe for the crust adopted from the book Tastes of Home-The baking book)

INGREDIENTS

Unbleached flour - 3 1/4 cups

Active dry yeast - 2 1/4 tsp

Warm water - 1/2 cup

Warm milk - 3/4 cup

Salt - 1 1/2 tsp

Sugar - 1 tsp

Olive oil - 3 tbsp

For the filling:-

Paneer cubes - 1 1/2 cups (i used home made paneer)

onions - 2 medium size , chopped fine

tomatoes - 2 medium size , chopped

green bell pepper - 1 medium size, diced small

gin-gar paste - 1 1/2 tsp

turmeric pdr - 1 tsp

red chilli pdr - 1/2 tsp

green chillies - 3,chopped

curry leaves - 1 sprig, chopped

coriander pdr - 2 tsp

garam masala - 1 tsp

tomato paste - 1 tbsp

cilantro - a small bunch,chopped

salt and pepper

METHOD

In a small glass bowl,dissolve yeast in a warm water.Let it stand for 5 - 10 mins.

In a large mixing bowl, sift flour,salt and sugar.Make a well in the center and add the yeast water ,milk and oil.Stir in enough flour to make a paste and use the rest to make a soft firm dough.Turn onto a floured surface and knead until smooth and elastic, about 6-8 mins.Place in a greased bowl,turning ones to grease the top. Cover and let rise in a warm place until doubled,about 1 hr.

In the meantime make the filling.Heat some oil in a pan and cook the paneer cubes until they are slightly brown.Remove and set aside.In the same pan add gin-gar paste,green chillies and curry leaves.Saute for a few seconds.Then add turmeric, chopped onions,bell pepper and tomato.Add salt and saute until the vegetables become soft.Add red chilli pdr,coriander pdr and garam masala.Stir everything together until everything is combined.Add tomato paste and sprinkle with some water to help stir the paste easily.Roast the mixture until it gets brown.Add cilantro and the cooked paneer cubes in the end.Combine it well and keep it aside to cool.

Punch down the dough and rest for 10 mins.Divide into 4 equal pieces.Make it into a smooth round and let it rest for another 30 mins,covered.Preheat oven to 400 deg F .Then roll out each piece into a circle 1/4 " thick. Top each with the paneer filling and fold dough over it.Pinch the sides to seal. Give 3 slits on top for the steam to escape.Line a baking sheet with aluminium foil for easy clean up. Sprinkle with some corn meal to avoid the sticking of the dough.Place the filled dough on the baking sheet.Brush some olive oil on top and bake for 15-20 mins or until its golden brown.

Let it cool a bit before cutting.As it cools it becomes softer.Serve warm.

MOIST EGGLESS CHOCOLATE CAKE WITH CRANBERRIES - 100 posts celebration!!!!

Finally i have hit a century!!!This definitely calls for celebration and i couldnt think of a better dessert than a cake.Chocolate cake is my favorite and so baked the same.This is a very simple chocolate cake recipe and I simply enhanced the flavor of the chocolate by adding some coffee powder.I also added some dried cranberries as they compliment well with chocolate .

INGREDIENTS

All purpose flour - 1 1/2 cup
cocoa powder - 1/3 cup
Instant coffee powder - 1 tsp
baking soda - 1 tsp
salt - 1/2 tsp
sugar - 1 cup
vegetable oil - 1/2 cup
buttermilk - 1 cup
vanilla extract - 2 tsp
Dried cranberries - 1/4 cup + to sprinkle on top

METHOD

Preheat oven to 375°F .Grease the cake pan with butter or oil spray.Sift and mix all the dry ingredients right in a bowl. Mix all the wet ingredients in a separate bowl .Add wet ingredients to dry and fold it until all dry ingredients are mixed. Add the cranberries and mix it.Pour it into the baking pan and put some cranberries on top as well.Tap the pan a couple of times on the surface.Bake for 25 to 30 min or until the toothpick inserted in the center comes out clean. Cool thoroughly.

LAYERED POROTTA and GOBI MANCHURI

Layered porotta or kerala porotta is one of my favorite flat breads. Its made with maida ,eggs (optional)and fat.So you can see its less in fibre content compared to other parathas.Unlike other parathas this one involves a special technique in order to get the layers.And so for this very reason i have constantly failed atleast 6-7 times to achieve the layers and also its soft and flaky texture until cham of spice club came to my rescue.She told me exactly what i was doing wrong.So thought of giving 1 more try and the result was more than satisfying.Her recipe and instructions are so easy to follow.Click here for the recipe.I cant thank you enough for this cham.
I am sending this to Srivalli's Roti Mela .

A closer look at the layers

My repeated failures were because i never let the dough rest for 5-6 hrs before rolling and so it had an elastic effect and also to get perfect layers after roasting it on a tawa u should keep the porotta covered in a cotton cloth and let it steam inside for 5-10 mins.This will make it soft and then we can easily pat it to get the layers out.

Since this is a mild tasting bread its usually eaten with some spicy curry.I love to eat this with chilli chicken or gobi manchuri.

GOBI MANCHURI

INGREDIENTS

Cauliflower - half of a whole piece, cut into florets
water
salt
oil for frying

Batter:-

All purpose flour - 1/4 cup
corn starch - 1 tbsp
gin-gar - 1 tbsp
red chilli pdr - 1 tsp
worchestershire sauce - 2 tsp
water as needed
salt

Gravy:-

Onion - 1 large onion , diced small
bell pepper(green/red) - 1 medium size,diced small
Fresh ginger - 2 tsp ,chopped fine
garlic cloves - 2 , chopped
green chillies - 3-4 , chopped fine
curry leaves - 1 sprig,roughly chopped
red chilli pdr - 1 tsp
tomato paste - 2 tbsp
ketchup - 2 tsp
worchestershire sauce - 3 tsp
corn starch - 1 1/2 tsp
water - 3 tbsp
sugar - a pinch
salt

METHOD

In a deep vessel bring some water to a boil.Add salt and drop the cauliflower florets and stir.Do not cover the vessel.Let it stand in there until they are tender but firm.Now drain out the water and keep them aside.

In a bowl mix all the ingredients needed to make the batter except water.Add enough water to make a thick batter.Add the florets and combine them well.

Heat oil in a wok.When it reaches the right temperature drop the florets slowly.Be careful not to overcrowd the wok then u wont get it crispy.Fry them till they are brown in color.Remove them and put them on a paper towel to drain off the excess oil.

Mix the cornstarch and water and keep aside. Heat some oil in a pan.Add the chopped ginger and garlic,curry leaves and green chillies.Saute them for a few seconds and then add onion,bell pepper and red chilli pdr.Add salt and saute until the onions get soft.Now add the tomato paste and worchestershire sauce and stir them all together.Sprinkle some water in order to thin out the tomato paste.Add ketchup and stir for couple more mins.Then add the mixture of cornstarch and water into the pan and stir until the gravy thickens.Finally add the fried florets and mix them well until they are combined.Check for salt.I like my manchuri semi dry.If you want more gravy add some more water while adding the cornstarch mixture.Remove from heat and serve with warm soft porottas.
I am sending this to DK's A.W.E.D - chinese event.

I had a few surprises this week -

Asha of Foodie hope and aroma gave me the "blogger with a purpose" award.Thank u so much asha.I was really thrilled to receive this from u :).I would like to pass on this award to
Roopa, Swathi , Suma and JZ .Congrats and enjoy:).




Meeso gave me the "you make my day award" and devi priya gave me the"nice matters award".Thank u so much meeso and devi.You gals really made my day :)



I am also very very happy to say that my rotini stuffed bell pepper won "the most creative recipe" in Pooja's VoW - Bell pepper event.I thank each and every one of u who voted for me.I am really flattered:).I also thank Pooja for hosting such a wonderful event.Congrats to Sia and Alka for winning the other categories.

PIDE - Turkish seeded bread

Recently i got this "Ultimate Bread " book by Eric Treuille and Ursula Ferrigno from the library .This is a great book for a beginner like me.It features recipes for 40 or more varieties of bread and describes each and every step thats involved in making a basic bread dough,with photos too.Since it's my 1st time i chose to bake a simple one.

Pide is recognised by its distinctive ridged pattern,golden crust and topping of nigella seeds/fennel seeds/sesame seeds.Its traditionally prepared for the muslim festival of ramadan,when it is eaten to break the fast at sunset.Plain pide baked unglazed and without the sprinkling of seeds is a regular accompaniment to grilled kebabs and kofte.

I am sending this for this months A.W.E.D - middle eastern cuisine hosted this month by Siri of Siri's Corner.

(Recipe adapted from the book "ultimate bread")

INGREDIENTS

Dry yeast - 2 tsp

sugar - 1/2 tsp

water - 3/4 cup + 1/2 cup

Unbleached flour - 3 1/2 cups

salt - 1 tsp

olive oil/veg oil - 2 tbsp + for glazing (can use egg wash too)

nigella seeds/fennel seeds/sesame seeds - 2 tsp

Note:- All ingredients should be at room temperature

METHOD

Sprinkle the yeast and sugar into 1/2 cup of lukewarm water in a bowl.Leave for 5 mins,then stir to dissolve.This should be done just before adding the yeast to the flour.Avoid using metal bowls or utensils to prepare yeast.Metal can impart an unpleasant aftertaste to the yeast mixture.


Sift the flour and salt together in a large bowl.Make well in the center and pour the dissolved yeast and the oil.


Mix in the flour.Stir in the remaining water,as needed to form a firm soft dough.Turn the dough out onto a lightly floured surface.Knead until smooth,supple and elastic ,about 15 mins.Initially the dough will be stiff but will soften and stretch gradually as you continue kneading.


Put the dough in a clean,oiled bowl,turning it to coat evenly with the oil.Cover with a dish towel,then let it rise until doubled in size,about 1 1/2 hrs.To check if the dough has completely risen press it gently with your fingertip.It will not spring back completely if its completely risen and spring back at once when the rising is incomplete.

Punch down the dough and rest for 10 mins.

Divide the dough into 2 equal parts.Roll each piece into a smooth ball and put it on a lightly floured baking sheet.Roll out each piece to form a 1/4in. thick round.Cover with a dish towel and let it rest for 20 mins.

Preheat the oven to 425 deg F

Use the blunt edge of knife to gently draw 4 parallel impressions across on top of each dough,then 4 more in the opposite direction.Brush with olive oil.

Sprinkle the dough with the seeds evenly and bake for 10-15 mins,until puffy and golden in color.wrap the breads immediately in a dishwtoel to keep the crust soft and prevent from drying out.

To check the doneness of the bread: -

A well baked bread should be golden brown in color,not too pale,not too dark in color.The texture and feel of bread should be firm to the touch without seeming hard.The best test is to listen to the sound of the baked bread when it is tapped on the underside.it should sound slightly hollow when it has been properly cooked.

FRUIT PIZZA-MM SPRING FRUIT SENSATION

Hey all u pizza lovers out there!!!if u havent tried Fruit Pizza then this is the time.
I got the idea of making fruit pizza from Paula Deen's cooking show on food network.This is my entry to Abby's-MM spring fruit sensation event .

INGREDIENTS

Pizza crust dough-1 ,click here for my recipe

Fruits-sliced thin(can use any fruit u like.I used apples and strawberries)

chocolate chips-1 cup

milk-2 tbsp + A tsp if reqd

White chocolate chips-2 tbsp

toasted nuts-2 tbsp,coarsely chopped

METHOD

Spread out the pizza dough to about 1/2" thickness.Preheat oven to 450 deg.Pork the crust with a fork randomly all over in order to avoid the puffing up of the crust.Bake it till golden brown in color.Remove and let it cool completely.In the meantime melt a cup of chocolate chips with milk in the microwave.It shouldn't be too thick nor too thin.The consistency of the melted chocolate should be spreadable as shown in the pic below.

Arrange the sliced fruits on top of the chocolate like shown below.You can put any fruits u like. Sprinkle some toasted nuts over it.
And finally some melted white chocolate.
And voila!!! there u have an amazing fruit pizza....Enjooooooooy..

HOMEMADE PIZZA

Now who doesnt like PIZZA!!!!Its so good ,kids love it and always in handy during parties,travelling etc....So I wanted to try and make at home but i wont take full credit for it. I got the recipe for the dough from Aparna-Diverse Kitchen.The recipe was for making Naan which i did but i had some leftover dough so i used the same for making this Pizza and it turned out sooooooo great.Thank u very much Aparna for the recipe.
INGREDIENTS

All purpose flour-2 cups

whole wheat flour-2 cups

warm milk 1 cup+ a bit more, if required

sugar-2 tsp

dry active yeast-2 tsp

salt-2 tsp

oil-2 tbsp

yogurt-3 -4 tbsp

baking powder-3/4 tsp

baking soda-1/2 tsp

TOPPINGS-I used

pizza sauce-any
onions-thinly sliced
green pepper-thinly sliced
red pepper-thinly sliced
black olives
parmasan cheese
mozarella cheese-shredded

can also use
mushrooms,zuchini,chicken,italian sausage

METHOD

Add the sugar and yeast to the milk. Stir and allow the yeast to rest for 10 mins.In a bowl, sieve the flours, baking powder,soda and salt. Make a well in the centre and pour the yeast mixture into it. Mix well. Now add the oil and yogurt. Knead well into a soft, smooth and elastic dough. Add a little more milk if required if the dough needs it. Place the dough in a lightly oiled bowl, cover using a wet cloth or paper towel and allow the dough to double in size.
Use half of the dough and make a ball.Grease the pizza pan with little oil.Put the dough on the pan and spread it with hand pressing and pushing it outward in a circular motion.keep it slightly thick if u want a thick pizza.
Preheat oven to the highest temperature u have on ur oven.
First spread a layer of pizza sauce , sprinkle parmesan cheese, then spread the vegetables,another layer of parmesan .Bake this for 8-9 mins or till the crust gets golden brown.Add the mozarella a minute before taking it from the oven.
Serve hot .

CHOCOLATE TRUFFLE

INGREDIENTS

Milk chocolate chips-1 cup

cream-2 tbsp

coffee pdr-1 tsp

orange zest-of 1 whole orange

COATINGS

Toasted coarsely grinded nuts-i used cashew nuts

powdered sugar

melted white chocolate

METHOD

In a bowl combine chocolate chips,coffee pdr and cream.Heat it in microwave for 30sec-1 min approx. and melt it.Whisk it till its all smooth and thick.Add in the orange zest and stir it till its all mixed.Refrigerate for about an hr.Scoop it out using a spoon and make small balls of it.

Keep the coatings ready on separate plates.Now roll each ball over the coatings u like and refrigerate it for atleast half an hr to 1 hr before u can eat it.