Finger Millet & Cream of Corn soup with Stir Fried Veggies

Last week went completely packed with family get togethers and celebrations. After all those heavy party foods, creamy cakes I was longing for something light, quick yet simple and fulfilling for my meal. So decided to make a steaming bowl of cream of corn and finger millet soup along with some exotic stir fried veggies tossed in an oriental garlic vinaigrette.

Ingredients:
Finger millet and cream of corn soup

• 1/2 cup sweet corn
• 2-3 tbsp finger millet flour (ragi)
• 1 tbsp butter+ 1/2 tbsp olive oil
• 3-4 cloves garlic
• 1 small finely chopped onion (optional)
• 1 cup milk
• 1/4 cup green garlic chives
• 1 cup water
• Salt to taste
• 1/2 tsp black pepper
  

Directions:

• Mix finger millet flour along with 5-6 tbsp lukewarm water to make a thick lump free paste, keep aside.
• In a pan heat butter and olive oil, add minced garlic, saute till you get mild aroma.
• Add chopped onions and saute for 2-3 minutes or till tender.
• Add sweet corn, cook for a minute, add milk and ragi paste and let it cook for 3-4 minutes stirring continuously to avoid any lumps.
• Add water, salt, black pepper, garlic chives and let it boil for another 2-3 minutes or till you get the consistency right.
• Garnish with garlic chives and serve hot.
  

Ingredients:
Stir fried vegetables:

• 3-4 cloves garlic minced + 2 more for dressing
• 1 small onion finely chopped
• 7-8 button mushrooms sliced
• 1 red bell pepper deseeded and julienned
• 1 yellow bell pepper deseeded and julienned
• 5-6 baby corns cut into halves
• 1/2 cup broccoli florets.
• 1/4 cup green beans cut into halves
• 1 carrot julienned
• Salt to taste
• 1/2 tsp black pepper
• 2 tbsp soy sauce
• 1 tbsp white vinegar
• 2 tbsp oil + 1 tbsp olive oil for dressing
• 1 tbsp sesame seeds
• Few garlic chives to garnish
  

Directions:

• Blanch broccoli florets, carrots and green beans for 2-3 minutes in hot water, drain and pat dry. Keep aside.
• Heat a pan, add oil, rotate the pan and coat it evenly with the oil.
• Add minced garlic and onion, cook for a minute.
• Add all the vegetables and fry for 2-3 minutes stirring continuously.
• Add soya sauce, salt  and mix well, turn off flame.
• Whisk together olive oil, vinegar, minced garlic and black pepper, and pour on the fried vegetables.
• Garnish with sesame seeds and garlic chives.
• Serve hot.
  

Harissa crusted tofu with green peas hummus

Today's post is very special to me as I'm sharing the recipe from one of my mentors, Shimpa Rathore. Gem of a person, creative genius, brilliant chef and very humble, Shimpa is the owner of a cookery group in Facebook, inspiring many lives.

Ingredients:

For Harrisa Paste:

• 100 gms Dried Red chillies
• 1 tsp cumin seeds
• 1 tsp corriander seeds
• 3-4 cloves garlic
• Salt to taste
• 2 tbsp Olive oil
• 1 tbsp lemon juice (optional)

For Crusted Cottage cheese/tofu:

• 2 thick slices of Cottage cheese/tofu
• 1 tbsp harrisa paste
• 1 tbsp honey
• Salt to taste

For Tahini dip:

• 1/2 cup sesame seeds
• 3-4 cloves garlic
• 1 tbsp lemon juice
• 2-3 tbsp olive oil

For Green peas hummus:

• 1 cup frozen peas
• 3-4 cloves garlic
• Salt to taste
• 1 tbsp tahini 
• 1 tbsp Lemon juice 

Method:

Harissa paste:

• Soak chillies in hot water for 30 minutes.(do not discard the water)
• Dry roast coriander and cumin seeds on a skillet until fragrant.

• Drain, discard stems and deseed chillies, transfer to a mixer/food processor along with whole spices, garlic cloves,salt, lemon juice and olive oil.
• Grind to a smooth paste. (add water used for soaking chillies, if required)
• Tranfer this to a jar and drizzle good amount of olive oil on the top.

Crusted Cottage cheese/tofu:

• Cut thick slices of Tofu/Cottage Cheese. (I used Tofu here)
• Mix 1 tbsp harissa paste with 1 tbsp honey, marinate tofu slices in this for 15-20 minutes.
• Sprinkle little salt on both sides of tofu.

• Heat oil in a non stick pan and sear on low-medium heat to get a nice crust.

Tahini Dip:

• Dry roast sesame seeds in a wok on medium flame till light brown and fragrant.

• In a  mixer/food processor grind sesame seeds along with garlic cloves, lemon juice and olive to a fine paste ( add warm water if required)
• Tahini is ready.

Green peas Hummus:

• Blanch green peas in boiling water for 3-4 minutes.
• Drain and immerse in cold water.
• Transfer to a food processor along with garlic cloves, tahini paste, salt and lemon juice and grind to a fine paste.
• Green peas hummus is ready.

Plating:
Spoon some tahini at the base and make a boundry with green peas hummus, place the crusted tofu at the top,sprinkle some black pepper and drizzle good amount of olive oil to serve.

Dutch Crunch Bread

Tiger Bread/Dutch Crunch Bread
Sunday is the only day when the time flies on the dragon and family time is just too special to let it fly. Thus, I decided to bring some noise in the breakfast cum lunch today with Crispy Bread Rolls. A roll of bread with unique spots, majorly roasted for better crispness, today's discovery is the Tiger bread also known as Dutch crunch in the USA and Giraffe bread in Canada. This one is usually made with sesame oil that throws a distinct aroma. My son munched these little rounds of loaf with a layer of butter, while you may want to try these with different toppings. Recommended for Sunday brunch!

Recipe adapted from: Brighteyedbaker.

Ingredients:

For the Roll:

• 1 tbsp dry active yeast
• 1/2 cup lukewarm water
• 1 tbsp sugar
• 3 cups flour (I used 1-1/2 wheat flour, 1-1/2 all purpose flour)
• 1 tsp salt
• 2 tbsp sesame oil
• 1 cup lukewarm milk

For the Crunch:

• 1 tbsp dry active yeast
• 1/2 cup lukewarm water
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1.4 tsp salt
• 1/2 cup Rice flour

Method:

For the Roll:

• Add yeast, water, milk and sugar to a bowl, stir and let sit undisturbed for 10 minutes.

• When bubbly foam starts to form on the surface add this into flour alongwith salt and sesame oil, knead into soft dough.

• Cover with a plastic wrap and let it rise for an hour, dough will double in size.

• Punch the dough, shape into rolls, place into a greased baking tray, grease with sesame oil and cover with a plastic wrap, let it stand for 45 minutes.

• Meantime, prepare the top crunch.
• Mix together all the mentioned ingredients of the crunch  and make paste like consistency, let it rest for 15-20 minutes.

• Whisk to make a smooth and spreadable paste and let it stand for 15 minutes again.
• Spread a thick paste of topping on the rolls.

• Bake for 20-25 minutes at 220 degree C in a preheated oven, or until top turns brown and crunchy.

Bread baking was not as tough as I thought it was!
Try it, its fun to see results when the oven door opens up!!

Notes:

• Do not add very hot water or milk to activate yeast.
• If the yeast does not foam, dispose it off and start over again.

Earl Grey & Orange Tea Cupcakes

Super moist, infused with earl grey tea and orange flavours these mildly sweet tea cupcakes are definitely a delight of every heart....

I love experimenting with my earl grey tea, I've earlier shared Earl grey & mint cake and Earl grey & rose iced tea. Here's another one from my favourite tea.

Ingredients:

• 1 1/4 cup All purpose flour/Maida
• 1/2 tsp Baking Powder
• 1/4 tsp Baking soda
• 3/4 cup Sugar ( as per taste)
• 1/2 cup Oil/ Butter
• 3 Tea bags Earl grey tea
• 1 tsp orange essence
• 2 tbsp freshly grated orange rind 
• 1/2 cup Milk, at room temperature
• 1 tbsp Vinegar
• 1/2 cup water

Yields: 20-25 small cupcakes
Preparation time: 20 minutes
Cooking/Baking time:10-12 minutes

Method:

• Preheat oven at 180 degree C for 10 minutes.
• Line Cupcake tin with cupcake liners.
• Combine vinegar with  milk, let this mixture stand undisturbed for 5-10 minutes, milk will start to curdle.This can be used as a buttermilk sustitute. Keep aside.
• Boil 1 tbsp orange rind in water and reduce the water to half.
• Add 2 tea bags in the orange rind flavoured water and let it brew for 15 mins. Discard tea bags and strain the water.
  
• In a bowl cream together butter and sugar.
• In a separate bowl sift flour, baking soda and baking powder .
  
• Fold this sifted flour into creamed butter and sugar gently.
  
• Add brewed tea and orange rind concentrate, orange essence, buttermilk and mix well, do not overbeat.
  

• Empty 1 tea bag of earl grey tea and 1 tbsp orange rind into the batter.
• Pour the batter into paper/ silicone cupcake liners.
• Bake for 10-12 min at 180 degree C in a preheated oven. 
• Transfer Cupcake tin to a wire rack and let cupcakes cool completely.

Bhakarwadi

I am very thrilled to announce today's guest post by Sangeeta Pai. I love the way she makes all those complicated recipes with so much of ease. She has great tips and tricks to make amazing recipes in a jiffy. We haven't met each other for real, but I know we will hit it off fabulously when we do....

Over to Sangeeta's kitchen!!

I met Deepti in a cookery group  about 6 months back. And although I haven't even met her personally yet, seems like I already know her so well! Her recipes are so tempting, be it the Hassleback Potatoes with Mushroom Sauce or the innovative way of using Appe Pan to make Cheese Bombs! I need to buy an Appe Pan for my kitchen soon.I prefer to hog rather than blog :P However, I couldn't say "No" to Deepti for a Guest post, so here I am with a recipe that I hope you all will enjoy as much as I and my family did !!

Ingredients :
For the outer roll:

• Maida (All Purpose flour) - 1 &1/2 cup
• Besan (Gram flour) - 1/4 cup
• Rice flour - 1/4 cup (for that crunch)
• Oil - 3 tbsp
• Turmeric, Red Chilly powder, ajwain - a pinch each.
• (I used Oregano as I didn't have ajwain ;))
• Salt to taste
• Water

For the filling:

• Khaskhas (poppy seeds) roasted - 5 tbsp
• Til (sesame seeds) roasted - 5 tbsp
• Desiccated coconut - 2 tbsp
• Peanut roasted & coarsely ground - 1 tbsp (optional)
• Saunf (fennel seeds) roasted and coarsely ground - 1 tspn
• Dhania (coriander powder) - 1 tspn
• Jeera (Cumin powder) - 1/2 tspn
• Hing (Asafoetida) - a pinch
• Garam masala - 1/2 tspn
• Sugar (powdered) -1 tsp
• Red chilly powder/flakes - 2 tsp
• 2 green chillies + 1 pc of ginger + 2 cloves of garlic - grind all in mixer
• Kadipata (Curry leaves) - 1 twig (you can grind along with the GGC paste)
• Salt to taste (enough for the filling, the dough already contains salt)
• 2 tbsps tamarind paste for applying on the roti.
• 1tbsp maida mixed with water to make a paste for sealing the roll
• Oil for frying.

Method:

• Knead a fairly firm dough along with the ingredients mentioned above. If the dough is soft, you won't be able to cut it easily and the shape won't come out good.
• Mix all the spices of the filling.

• Roll the dough into a chapatti. 

• Apply the tamarind paste. 

• Spread the filling on it. 

• Fold once the sides (to avoid the filling coming out from the edge). 

• Start to roll from the opposite side till you reach the end & a cylindrical roll is formed. (Apply maida paste to seal the end).

• Cut into 1 inch size rolls. 

• Deep fry on medium flame until golden brown. 

• Once cooled, store in an airtight container in a cool dry place.

PS: You may bake them in an oven too. Brush lightly with butter, preheat the oven on 350 F and cook each side for 10 minutes or until golden brown.

Nutella Fantasy

Light and Crisp cookies with a gooey chewy dark chocolate centre....A fantasy indeed!

Ingredients:

• 1 1/2 cup All purpose flour/Maida
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 3-4 tbsp Milk, at room temperature
• 1/2 jar Nutella, at room temperature

Method:

• Preheat oven at 180 degee c for 10 minutes.
• Cream butter and sugar until light and fluffy.
• In a bowl whisk together flour, baking powder and salt, add butter and sugar mixture, vanilla extract and milk, knead into a soft dough.

• Cover the dough with cling wrap and refrigerate for an hour.

• Take out, divide the dough into 10-12 equal sized balls.
• Place a ball of dough in your palm and flatten it, fill with a teaspoon of nutella and fold the edges, make sure the edges are sealed well.

• Press lightly with your palms and shape the dough into a round cookie.
• Line your baking tray with a parchment paper or aluminium foil.

• Bake at 180 degree c for 17-18 mintes or until completely baked.
• Allow the cookies to cool on a wired rack before serving!

"Bake these cookies and indulge in the decadence!"