Thursday, March 31, 2016

Aloo Oats Tikki





Yum

Hello all...

How about some aloo tikki with some added benefits of oats in it?  Yes today morning while talking to my mom she gave me a recipe for this aloo oats tikki...

In the eve I was making them as it sounded good...


Ingredients

4 medium size potatoes (boiled, peeled and mashed)
1/2 - 3/4 cup Oats (coarsely powdered)
1 onion chopped finely
1 green chilli finely chopped
3/4 cup Corriander leaves chopped
1/2 tsp Chilli powder
1/2 tsp Garam masala
1/2 tsp chat masala
Salt to taste
Oil for shallow frying

Method

Add all the ingredients and mix thoroughly.

The mixture will be little hard and dry, keep mixing for some time to get them all together.  Don't add water.

Make a ball with little of the mixture and then flatten between the palms.


Heat a pan with some oil and shallow fry both the sides till it's golden and crispy.

Serve them hot with sauce.


Tuesday, March 22, 2016

Hibiscus Syrup





Yum


Hey there...

The summer is almost there and we often find ourselves searching for something cold to drink but most of the time we end up opening a bottled drink which is filled in with some unknown "Alien" names in the ingredients list...



Why not spend a few mins to make this healthy and refreshing drink which can be served hot or cold and tastes great either ways... I would say it's worth spending the time.

Below I am attaching a picture with the benefits of hibiscus...


Ingredients:

30gm Dried Hibiscus
1 cup sugar
1 litre water
1 tsp citric acid granules

Method:

Pour water into a pot and boil, add the sugar and citric acid and let it boil for 10 mins.

Add the dried hibiscus to the boiling water and let it simmer in slow flame for another 5 mins.

Switch off the heat and let the mixture sit covered till completely cooled.

Strain the hibiscus. Pour the syrup in a glass container and store in fridge for 2 to 3 months.



To make a drink add 1 part of the syrup to 3 parts of water,  squeeze a slice of lemon and serve hot or cold.

Can add some mint leaves while serving.


Friday, March 18, 2016

Sourdough Paneer Tikka Pizza





Yum

I am kinda addicted to this sourdough baking and yesterday I felt like trying out some sourdough pizza but I was not able to fine out any recipe that convinced me...  And my search continued till late night... Finally I found out the convincing recipe for my favorite website of cultures for health.

I altered the recipe a tiny bit and here is the results...


Ingredients

1-1/2 cups fresh sourdough starter*
4 to 5 tablespoons oil,
1 teaspoon salt
1-1/4 to 1-3/4 cups flour

 Instructions

Mix together the fresh sourdough starter, one tablespoon of oil, the salt and 1-1/4 cups of flour.

Add more flour, a little at a time, as needed to form a pizza dough consistency.

The amount of flour needed will depend on the hydration level of your sourdough starter (the flour-to-water ratios used when feeding the starter).

Allow the dough to rest for 30 minutes as it will be easier to roll out. (It won't rise significantly)

Preheat the oven to 260C.

Roll the dough out into 1/8" thick circle using a minimum amount of flour to prevent sticking.

Bake the crust for approximately 7 minutes.

Remove the crust from the oven and brush on the remaining oil to prevent the toppings from soaking into the crust and making it soggy.

Reduce the oven temperature to 220C.

Add the sauce and desired toppings and bake the pizza until the crust browns and the cheese melts.

*TIP*

I took 120gms of unfed starter from the fridge in the morning and fed it with 120gms of flour and 120gms of water.
After 10 hours the starter was active and ready to use.

For Topping:

Cottage cheese/paneer cubes
Chilli powder 1 tsp
Garlic powder 1/2 tsp
Onion powder 1/2 tsp
Garam masala 1/4 tsp
Salt to taste

Mix everything together and place it over the base smeared with sauce and half of the cheese sprinkled.

Spread the other half of cheese on the top and bake.



Thursday, March 3, 2016

Butternut Squash Sourdough Pancakes





Yum

Hello all...
Recently I made some baked veggies and from that I had half of butternut squash left over in my fridge, so thought of using it to make some pancakes.

When i searched my files I was not able to find any so was going thru my FB and found a post from my friend Elena, she was the one who shared me some sourdough starter too...

But that was a regular pancakes but I wanted to make them with some sourdough so I started making my own recipe...

The results were super awesome.
It's easy, healthy, tasty, fluffy and colorful...

I made a double batch of these and am storing them...

I think this is a better way to get some veggie in to the kids...  They just love it.


Ingredients

250 gms sourdough starter (inactive, from fridge)
250 gms water
250 gms wheat flour
*2 cups butternut squash (roasted and mashed)
2 eggs
1 tsp salt
3 tbsp sugar
1 tbsp baking soda

Method

*Roasting Butternut Squash:

I used 1/2 an squash and cut it into quarters and roasted in a preheated 350 f/180 c oven for an hour.

Let it cool and peel the skin and add to the blender. Blend till nice and smooth.



For the pancakes:

Take the sourdough starter from fridge and add the flour and water to it,  mix well and let it sit in room temperature for 2 hours.

After 2 hours the starter should be bubbly and active.

Add the salt, sugar, eggs and mashed butternut squash to the active starter and mix well till combined.

When your ready to make the pancakes add the baking soda and mix well, now the batter will be really fluffy and light.

On a heated pan pour 1/4 cup of batter and let it cook for 30 seconds or till you see bubbles on the surface, flip to the other side and cook for another 30 seconds or till done.


Serve warm with some maple syrup or and side of your choice.

Note:
*They freeze well.
*The butternut squash can be replaced with pumpkin puree too.
*Feel free to add any kind of flavouring of your choice.