Monday, November 29, 2010

Vegetarian Dhansak


This month's 4 Velveteers challenge was from Asha. She suggested that we all make dhansak with own own interpration.

Dhansak is an authentic Parsi dish. I think the first time i heard about this dish was a long time back when Penaz Masani(singer) spoke about it On TV. This is one of their non-vegetarian dishes but i have tried to make it vegetarian. You can find different variations of this recipe in the blog world also on you tube:-)


Pumpkin 200 gms

Red gram dhal 1/4 cup

Masoor dhal 1/4 cup

Green gram dhal 1/4 cup

Tamarind small marble sized, soaked in warm water

Onion 1 cut into small pieces

Tomato 1 cut finely

Methi leaves 2 tbsp


Red chillies 6

Coriander seeds 2 tsp

Cumin seeds 2 tsp

Cardamom 4

Cinnamon 1' piece

Garlic 3-4 pods

Ginger 1/2 piece


Chop the pumpkin into cubes(not very small)

Cook all the dhal's together with the chopped pumpkins pieces until soft

Roast red chillies,coriander seeds, cumin seeds, cardamom, cinnamon in a tsp of oil till a good flavour comes out.

Grind this along with ginger and garlic into a smooth paste

Heat a pan with 2 tsp oil.

Fry the chopped onions till golden brown

Add the ground masala paste and fry for 2 minutes more.

Now add the cut tomatoes and methi leaves and fry till the tomatoes turn soft

Add the strained tamarind juice

Now add the cooked dhal-pumkin mixture

Add the necessary salt and let it boil for 10 minutes on a very medium flame

Serve warm with brown rice

" The 4 Velveteers* was started by Pamela, Aparna, Asha, and Alessio
, who are passionate about different cuisines
and food in general. Each month, we will attempt a new dish and share
our experiences and the recipes we used. If you're interested in
joining the Velveteers, please feel free to drop by our Google group
Do check out the creations of other velveteers

Aparna's vegetable Dhansak

Asha's Mutton dhansak

Lindsay's lamb dhansak

Will update the list as and when the others post

Green Tuvar Ghassi/Lilva gassi/curry


I happened to buy a lot of Fresh Tuvar from the local market recently. They were fresh and quite nominally priced too.I wanted to cook this recipe since i hadn't cooked this at all. This recipe was a regular at my mother's place,She says that she learnt it when she was at Mangalore,.This is a very tasty and a healthy recipe, Avery easy one to prepare too:-)Called up my mother for the recipe and here it is:-


Fresh tuvar/Lilva 1 cup

Tamarind size of a small lemon

Oil 2 tsp

Turmeric powder 1/2 tsp

Curry leaves 1 string

Salt to taste


Coconut 3 tbsp(Fresh grated)

Red chillies 4 to 5

Coriander seeds 3tsp

Cumin seeds 2tsp

Pepper corns 1 tsp


Cook the Tuvar in the cooker till soft( 3 whistles)

Soak the tamarind in water for a while , squeeze it, strain and set aside. (when in hurry i just microwave it for 30 secs)

Dry roast all the ingredients under PASTE except coconut. Add coconut and grind in a mixture with a little water to form a smooth paste

In a pan add a tsp of oil and add mustard seeds.

When the mustard starts to splutter, add the cooked Tuvar and fry for a minute

Add the reserved tamarind water with turmeric powder

Add the necessary salt and a string of fresh curry leaves

When it starts boiling add the ground paste and let it boil for another 10 minutes in medium flame till it forms a uniform mixture

Transfer to a bowl. Best served warm with rice or chapathi

Sending this healthy dish to My Legume Love Affair # 29 Hosted by Lisa's Kitchen and started by Susan Of The well-Seasoned Cook

Sunday, November 28, 2010

Braided Bread


This time it is bread again!!!!! Well! what do you do when you are feeling low??????? I bake a bread so that i can knead and knead and knead till my blues fly away. not that i am always low when i brake bread :-)The weather here is not so great now, generally cloudy and no great sunshine , that makes me dull and lazy :-(. I know it is a wrong time to bake a bread when we can never be sure if YEAST will appreciate my efforts and rise well!!!But the fresh yeast which i had in my refrigerator was quite forgiving and frothed up really well. Another reason to bake this is my friend Seetha wanted the step by step procedure, could not go over to her place so thought might as well give a detailed procedure virtually!!!!!!!


All purpose flour 4 cups

Fresh yeast 2 Level Tbsp

Sugar 2 Tbsp

Salt 1 Tsp

Melted Butter 2 Tbsp

Warm milk 1/2 cup

Warm water 1/2 cup


Onion 1

Bell pepper (Red, Green, Yellow) 1 each

Tomato 1

Tomato puree 3 tbsp

Corn 1/4 cup

Oil 1 tbsp

Mozzarella 2 tbsp

Chilli powder 1 tsp

Oregano 2 tsp


Mix yeast with half the water and little sugar and set it aside to froth up

Sift the flour with the salt and in a bowl

Combine the remaining milk and water

Add all the ingredients to the flour mixture and mix well. Will look a little sticy.

Now transfer it to a wooden board, sprinkle little flour and knead till dough becomes pliable

Keep it covered in a well oiled bowl and let it rise( nearly an hour in this weather)

Meanwhile chop all the vegetables finely

Cook the corn till soft( i microwaved it for 5 minute)

In a pan add 2 tsp oil, saute the onions till they turn golden brown

Add the peppers and saute for further 5 minutes

Now add the cut tomatoes, tomato puree, salt , chilli powder and fry for few minutes more till the tomatoes turn soft.

Put off the fire and add oregano or any other seasoning of your choice

Preheat the oven at 190 C

If your dough has risen by now , transfer it to a wooden board

Roll it into a rectangle( not very thin)

Keep the filling in the center along the long side

Make serrations on either side as shown

Sprinkle mozzarella on it

Plait it softly covering the filling

transfer it to a oiled tray and let it rise for another 20 mutes

Sprinkle some cheese at the center

lightly apply milk on it. You can give an egg wash for a lovely golden crust too

Bake in the hot oven till the bread turns golden brown( It took nearly 25 minutes in my oven)

Cut, eat and ENJOY!!!!!!!!!!!!!!!!!!!!!!!!

Sending this lovely bread to Breakfast club # 5 hosted by Helen of and Sarah of fingers and toes

Saturday, November 27, 2010

Crosata -Daring bakers challenge November 2010


The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

This months was an easy one. Simona challenged us to make Crosata which is known as a tart too and is an Italian dessert.The base of Crosata is made from paste frolla which is sweet short crust pastry. The filling can be varied ranging from jams, friut preserves, fresh fruits, pastry cream, ricotta ......The options are many:-)

I baked the crosata with apple and apple butter which i had prepared earlier.


Superfine sugar 1/2 cup-1 tbsp

All purpose flour 1 3/4 cup

Egg 1

Butter( cold) 8tbsp

Zest of half a lemon


Whisk the flour , salt and sugar in a bowl

Add the butter and mix well till it resembles like coarse crumbs

Make a well in the center of this mixture and add the beaten egg to it

Add the lemon zest too

Mix well and knead the dough into a ball.

Wrap the dough in a cling film and refrigerate for 2 hours . This can be refrigerated overnight too


Apple butter 1 cup

APPles chopped finely 1

Raisins 2 tbsp


Preheat the oven to 190 C

Take the dough out of the oven

Roll the dough (nearly 3mm) inbetween two flour dusted parchment papers

Transfer this into a pie dish, Remove any extra dough hanging out of the sides

Prick the base with a fork. Keep it back into the fridge for another 15 minutes

Take it out of the frigde and spread the filling

Roll out the extra dough and cut it into thin strips or any other fancy shapes

Use these cut strips to make a lattice at the top

Brush the strips with beaten eggs

Bake till the crust becomes rich brown. IT took nearly 40 minutes for me


Well I liked it and my husband loved it, so did my mother-in-law but my daughter:-( ......She isn't that sweety sweety type:-( Hey don't get me wrong..SHE IS THE SWEETEST CHILD:-)......MY SWEET LOVE....MY LIFE.......It is only that she does not like much sweets She liked the tart base though:-) She said that it tasted like these biscuits which i had earlier baked for daring bakers challenge

Tuesday, November 16, 2010

Pista Nankhatai

It been a very long time since i baked cookies. After baking these yummy Nankhatai's ,I wanted to try out different flavours.I came across this Nankhatai from and i could not resist baking it:-)


All purpose flour 1 cup

Powdered sugar 1/2 cup +1 TBSP

Cardamom powder 1/2Tsp

Baking soda 3/4 tsp

Pistachios(Finely chopped) 1/4 Cup

Salt A pinch

Ghee (Clarified Butter) 6-7 Tbsp( or as required for kneading)


Seive the flour and the Baking soda in a bowl

Add the powdered sugar, cardamom powder, chopped pista to this

Add the ghee 1 Tbsp at time and mix till the mixture resembles crumbs(I needed 5 Tbsp for this stage)

Add Another 2 tbsp of ghee and knead it softly to form a smooth dough.

Preheat the oven at 180C
Grease a baking tray . Make small balls from this dough and slightly flatten it.
Arrange them in a baking tray slightly apart from each other

Bake for 15 minutes or till the nankhatais turn a little brown on the sides

Cool them on the tray itself
Enjoy the crunchy melty Nankhatais or store them in air tight containers :-)

Sending this to PRIYA'S Bokmarked recipe co-hosted by AIPI

These yummy delights also find their way to CHAMPA'S BAKE OFF EVENT

Monday, November 15, 2010

VARO – Indian Praline with Mixed Dry fruits


Srivalli challenged us to make VARO for this months ICC. We were given two recipes and i chose to follow this recipe from Simply Sindhi Recipes.This reminded me of the peanut chikki which my mother would make:-)
The original recipe is here


Mixed nuts( Almonds, Pistachios, Cashew) 1 Cup

Sugar 1 Cup

Khus Khus 2 tbsp

Ghee 1 tbsp

Cardamom few


Slice the mixed nuts

Powder the cardamom finely

In a heavy bottom pan add the sugar and ghee. Keep the flame at low and let the sugar melt

When the sugar has melted fully and caramelized to a light brown colour, add the nuts and the powdered cardamom

Switch off the flame and mix it thouroughly so that the caramel coats all the nuts evenly

Pour this mixture onto a greased rolling board and pat it flat with the back of the ladle or a rolling pin

When it is completely cool, break into pieces.

( I made slight marks with the knife when it was still warm, and i was able to cut into almost even pieces:-)

Thank you SRIVALLI and Simply sindhi recipes for such a wonderful challenge and recipe