Caterpillar bread (stuffed bread )

Happy thanksgiving!

Finally posting a recipe which was long due since we made this thanksgiving to mimic the vegetarian version of the stuffed bird. We made this after a long time and it turned out very soft  and appreciated by our guests for thanksgiving dinner. The bread dough was made by husband who likes making different varieties of bread.
We did not take a lot of pictures for the one made for Thanksgiving dinner.

Ingredients:
Gluten                     - 1 cup
Wheat flour            - 1 1/2 cups
Bajri flour                - 3/4 cup
Yeast                        -  1 1/2 tbsp 
Salt                           -  1 tsp
butter or spread     -  1 tbsp
Milk                           - 1/2 to 1 cup


Stuffing for Thanksgiving dinner loaf:

Sweet potato            -  1 small (peeled)
Onions                       -  1 small (red/white/ pink)
Pablano peppers      -  1/2 of a big
Celery                         - 1 stalk
Carrots                       - 1 small (wash and peel)
Ginger                        -  1/2 inch piece (chopped about 1 tbsp)
Garlic                          - 4-5 cloves
Mushroom                - 1 big portobello
Salt                             - as per taste
Oil                              -  2 tsp
Spices of choice


Stuffing for post Thanksgiving weekend breakfast:

Leftover green beans stir fry  - 1 cup

Steps to make the bread dough:

Mix the dry ingredients together in the food processor and gradually add the milk and butter so that they blend well to form a smooth soft dough.  Knead for a coupleof minutes by hand or run it for a minute on the dough setting in the processor. Place it in a vessel and set it in a warm place covered until it doubles. We left ours overnight.
While the dough is rising , the stuffing can be prepared.

Stuffing:

Wash and finely chop the vegetables. Heat oil in a pan and saute well with salt and spices of choice. For the mixed vegetable stuffing I used coriander powder, black pepper powder and turmeric powder. Cook well covered with little to no water. The stuffing should be dry.
The green beans stir fry was made by a friend for Thanksgiving dinner.


Asembling the stuffing inside the bread:

Once the dougn doubles knead it with hand for a minute and divide into 2 parts.
Roll out the dough with a rolling pin to about 1/4 inch thickness. We rolled it in an oblong shape as  in the picture below.
Make lines on one side as shown below.

Preheat the oven to 400 F while getting the bread ready for baking.

Place the stuffing on the side without the cuts and fold as in the images below. Initially folding the uncut side and then the cut side. The dough will be sticky enough so that the strips will stick onthe uncut end.

Place on an aluminum foil or greased baking tray until well done. Took about 35-40 minutes for us. The tops and sides will be light to dark brown evenly.  In between while baking turn over and brush milk/oil mix to avoid drying on the outside. 

Switch off oven and let it cool on the oven rack for about 10-15 minutes. 

Take it out and let it rest for sometime until warm enough to touch. Then cut them and serve as such or with cheese or any favored sauces.

Bread made on Thanksgiving. This one has the stuffing in the center and then the dough folded over it.

Tips :

1.Thegluten proportion is vital in this recipe as that privides the stickiness for sealing and texture forthe bread.

2. The stuffing can be your choice as long as it is well done and dry.

Chocolate khoya peda

Happy Deepavali!
Renewing my blogging after a long gap on this festive day. I tried out the chocolate peda with homemade khoya with inspiration from Raks kitchen recipe. This recipe turned out to be a quick and easy one and well suited my limited time for festive preparation due to work and home.

Homemade khoya ingredients:

Non fat milk powder.               - 1 1/2 cups
Whey protein.                            - 1/2 cup
Milk.                                             - 1/2 cup
Ghee(clarified butter)               - 2 tbsp

Ingredients for peda:

Homemade khoya                        - 2 cups
Unsweetened cocoa powder      - 1 tsp
Sugar.                                              - 1/4 cup
Ghee or butter                                - 1 tsp
Elaichi powder.                              - 1 tsp(2-3 elaichis)
Almonds(chopped).                      - 1/4 cup
Salt.(optional)                                - a small pinch
Toasted Pistachios( chopped)    - 1 tbsp


Steps to make Khoya:

Heat the milk and the ghee in a pan just enough to start boiling. Take off heat. In a bowl add the milk powder and whey protein powder and mix well. Add the warm milk to this milk powder mix and stir till it all blends into one thick mass. This can be made  into desired shape hile warm and refrigerated for future use. As it cools it will retain that shape.

Steps to make peda:

Heat a thick bottomed vessel in low heat. Add the khoya, cocoa powder, sugar, almonds, ghee and elaichi powder. If the mixture is too thick add 1-2 tsp of milk or water as desired. Mix them well to remove all lumps and to form one smooth mixture. Raise the heat to medium and keep stirring.Once the mixture becomes more of a liquid reduce the heat. The mixture will thickens, at this point add the salt. Stir until the mixture leaves the bottom and sides of the pan as one whole solid mass. Switch off the heat and transfer to another flat plate or pan to let it cool.
Once cool enough to handle, grease your hands and start rolling them into balls and place them on a parchment paper. Flatten them into 1/4 inch thick circles. Decorate the center with chopped pistachios. Refrigerate for 30 minutes to an hour before serving.

Tips:

1. The original recipe for khoya suggested using full fat milk powder.
2. Whey protein was an optional addition which I tried, if you dont have it you can just use milk powder.
3. I refrigerated the mixture for about 15-20 minutes before rolling them.
4. Allow the mixture to cool well before rolling into balls else it will be hard to shape it.
5. Reduce heat of pan once mixture thickens to avoid clumping and the mixture burning or becoming harder in texture.
6. Transfer to plate in room temperature or you can chill the plate before transfering from pan. This will stop the cooking in the mixture and get you the right texture for shaping.

Nopales yogurt gravy(Indian style)

Nopales is a cacti native to Mexico desert region and finds its way into many of their cuisine. It is available in the local stores here in the chopped form which makes it convenient to cook. Tried an Indian recipe with it. It is very similar to Okra (Indian ladies finger) for it's slimy texture.

http://www.nutrition-and-you.com/nopales.html

Ingredients
Nopales                  - 1 cup(chopped)
Onions                    - 1/2 cup (chopped)
Tomato.                  - 1 small (chopped)
Asoefatida.             - a small pinch
Turmeric powder - 1 tsp
Water.                      - 3/4 cup or as needed
Salt.                          - as needed
Oil                             - 2 tsp

To grind:
Yogurt/curd            - 1/2 - 3/4 cup
Mint                         - 4-6 leaves(homegrown)
Green chillies         - 1
Cumin(jeera).         - 1/2 tsp

To temper:
Mustard seeds       - 1 tsp
Jeera.                       - 1/2 tsp
Curry leaves.          - 3-5 leaves

Store bought Nopales

Heat a pan, I did mine in a pressure cooker.

Add 1 tsp oil of choice, once hot add mustard seeds and jeera. Add the chopped onions once the mustard seeds splutter and saute well.
Now add the Nopales and saute for  2-3 minutes. Add the chopped tomatoes and let them blend well for a few minutes. Add the salt and water and close the pressure cooker lid. Let it cook for 2 whistles. Switch off and let it rest until the pressure comes down. In the meantime grind the ingredients to a smooth paste.
Once the pressure is released from the cooker add the ground ingredients and let it simmer in low heat for about 5 minutes and switch off. It can be served with rice, noodles or Indian bread.

Gravy ready to serve

Tips:
1. Green chillies can be replaced with red chillies.
2.Yogurt can be replaced with fresh coconut or coconut flour or a handful of almonds.
3. Any other veggies like chopped zucchini/radish can be added.
4. If you are cooking on regular pan/pot close the lid and let it cook until well done, simmer and add ground ingredients.
My inspiration to cook in the pressure cooker was the OPOS (one pot one shot) method of cooking.
5. You can use coriander/cilantro leaves instead of mint leaves.

Vegetarian meat(Seitan)

Vegetarian meat is most parts gluten and some part (30 -40%) flour. We try to incorporate flours with protein content like chickpea flour, soaked and ground urad dal or lentils. Gluten is the vital part of this recipe to pripovide texture.

Urad dal is popular in Indian cuisine and is a significant part of the South Indian idli. Ground and fermented with rice gives the fluffiness for the idli.

Ingredients:

Gluten -2/3 cup
Flour   - 1/3 cup ( prefered are ground lentils or lentil flours)
Water as required
Salt as per taste
Spices of your choice
Food colouring (optional) - 3-4 drops*

Mix the flours, spices and salt  in a food processor and blend for a minute or two adding water as required. If you are using food colouring add it now and blend until it is a bread dough consistency.
Take dough out and knead on countertop for a couple of minutes. Use a little oil or flour while kneading. It may be a little sticky in consistency but it shoukd be ok.

Shape dough into desired shape and steam until well cooked.
Store in refrigerator for a week to 10 days. Slice into small cubes or thin slices in recipes. Saute or grill  them well with little oil when adding in recipes for good texture. This provides a goid source of protein for vegetarians.

*In this recipe we used red food coloring.

1. In this recipe we soaked equal portions yellow split peas and urad dal , ground into dough.
2. You can use fermented water from soaked beans/ wheat or cooked pasta water instead of plain water.
3.Spices like carraway, cumin , black or crushed red pepper are the ones we commonly use.
4. Small cubes of vegetarian jeat can be sauteed and used in stir-fries, pilaf, uppumas and pastas.
5. Thin slices can be grilled placed in sandwiches and thin slices can be placed as pizza toppings. Be creative!

Quinoa kichadi

We are trying to incorporate healthier meals and reduce our rice consumption for other grains richer in fiber. In this pursuit  this recipe with quinoa was a quick one pot meal. It was a desirable option for our 8 year old.

Ingredients:

Quinoa                                                   - 1 1/2 cups
Chopped chives                                   -  1/4 cup
Chopped garlic                                    - 1 tsp
Chopped ginger                                   - 1 tsp
Chopped bell peppers(capsicum)    - 1/2 cup(small pieces)
Tempeh                                                 - 1/2 cup(small pieces)
Asparagus                                             -1/2 cup(julienne cuts)
Chopped carrots                                  - 1/4 cup ( small cubes)
Chopped tomatoes                               - 1/4 cup
Turmeric powder                                  - 1/4 tsp
Salt                                                          - as per taste
Water                                                      - 3-4 cups as required
Mustard seeds                                      - 1 tsp
Dill seeds                                               - 1 tsp
Chopped cilantro(coriander leaves) - 1/4 cup to garnish
Oil of choice                                           - 2-3 tsps
Spices of your choice*                          - 1-2 tsps
Slivered almonds(optional)                 - 1/2 cup                                
* I used home made mix of cinnamon, cloves,red chillies and coriander seeds.

Toast quinoa on stove top or in an oven until it starts popping. Then add twice the amount of water and cover cooked in medium heat stirring in between.
While the quinoa is cooking heat a flat pan and add oil. Once the oil is hot add the mustard seeds and dill seeds to it, let it splutter. Add the ginger, garlic, chives and tempeh to the pan and saute in medium heat for 3-5 minutes until the garlic/tempeh are light brown. Add the rest of the vegetables and saute well in medium heat. Add the turmeric powder, salt and spice powder and cook covered for another couple of minutes. If required some water can be added.
The quinoa should be cooked by now and ready to be added tonthe vegetable mixture. Let the vegetables blend well with cooked quinoa for about 3- 5 minutes in the covered pan in low heat. Switch off heat and serve warm in a bowl topped with chopped cilantro and toasted almonds.



Tips:

1. I used white quinoa, but red and black quinoa are other options. The red and black are a little more bitter in taste for some. We have used the red and mixed quinoa blend in pilaf, they taste as good as this.
2. I used store bought tempeh. Tempeh is a fermented soy product. More information -
https://en.m.wikipedia.org/wiki/Tempeh
3. The tempeh could be substituted with tofu or vegetarian meat for vegetarians.
4. It is important to saute tempeh, tofu and vegetarian meat and flavour them.
5. You could use any locally grown vegetables of your choice - red radishes, spinach, celery, potatoes, sweet potatoes, eggplant are a few examples.
6. Other garnish options are curry leaves, mint , parsley, dill or rosemary.
7. Fresh or frozen cranberries are an option instead of tomatoes.
8. Any toasted nuts can be used while serving to give a nice crunch to the kichadi.

New year 2017

Different countries of the world have distinct food traditions for New year. We tried to merge a few into our New year cuisine this time. Our budding 7 year old cook tried a hand in preparing the fruit punch for the meal.

We made a vegetarian version of the Hoppin' John( a black eyed peas dish made in Southern US) served with collard greens and corn bread. We had corn bread for New year's breakfast. Black-eyed peas is seen as a sign of good luck for the New year. The dessert was a modified version of the Norwegian dish for new year/Christmas with 12 grapes. The grapes are a Spanish tradition, each signifying good luck for each month.Served on the side with raita and fruit punch.

Hoppin' John

Ingredients:

Dry Black eyed peas - 1/2 cup 

Collard greens           - Small bunch (chopped and blanched)

Onions(chopped)       - 1 cup

Vegetarian meat*       - 1/2 cup (chopped in small cubes)

garlic                          - 2 cloves(finely chopped)

Rice                            - 1 cup(basmati or jasmine)

Caraway seeds          - 1 tsp

Mustard seeds            - 1 tsp

Red chillies                 - 1-2 

Oil of choice               - 2 tsp

salt                              - as per taste

Water                          - as required for cooking rice and black -eyed peas

Soak black -eyed peas for half hour to an hour and pressure cook for a couple of whistles. Do not overcook it. Meanwhile cook the rice until well done but not mushy.

Heat a pan, add oil and mustard seeds, caraway and broken red chillies. Once the mustard seeds splutter add the garlic and onions and saute well.Add the vegetarian meat with salt to this and saute well until they are soft and not chewy. Once it is well done add the greens and black eyed peas and let them blend together in the closed pan for a few minutes. Finally add the cooked rice to this and let it cook in low heat for about 5-7 minutes.

Then switch off and serve warm with raita or pappadam.

The complete platter(leftover corn bread from breakfast)

 

vegetarian Hoppin' John

Grapes and Norwegian rice pudding

Tips:
* we made the vegetarian meat at home with gluten and vegetables.
1.To avoid overcooking the black-eyed peas, a pinch of salt can be added while cooking or cook with less water.
2.Instead of the vegetarian meat, pappadam or appalam fried in less oil(Indian seasoned dough fried like a crispy chip) can be used. The original Hoppin' John uses bacon, so we used the vegetarian meat.
3.Caraway seeds are similar to saunf in India, so can be replaced by that or with cumin seeds.
4.Any other greens can be used, collard greens are a tradition of the Southern United States.
5. Black pepper can be used instead of red pepper.

Fruit Punch:

In a bowl or a serving cup add few slices of oranges, apples,orange zest and juice of choice( we added Cranberry -Mango).  Serve with ice cubes. To add more flavor frozen juice ice cubes can be added.

Parmesan Grissini

This was our first attempt on making parmesan grissini.It was a little labor intensive but the energy and enthusiasm of my 7 year old in the holidays came in handy for this. We gave some sticks as part of the Christmas gift ot our neighbors and they loved it.


Ingredients:

All purpose flour                  - 2 cups
Gluten                                 - 2/3 cup
Cracked red pepper            - 1 tsp
Carraway seeds                  - 1 tsp
Active dry yeast                  - 3 tsp
Warm milk                           - 1 cup
Salt                                      - as per taste
Oil of choice                        - 3 tbsp( I used canola oil)
Parmesan cheese(grated) - 1/4 cup

Mix the dry ingredients together. Slowly add the oil and the milk and mix well until they all come together. Finally add the parmesan cheese to the dough until all of it blends into the dough well. Knead the dough for 3- 5 minutes on a floured surface until it forms a smooth dough.

Place the dough in a warm place covered until it doubles. It should take an hour to couple of hours depending on the temperature and moisture conditions.

Once it is doubled, knead for a minute. Roll the dough on a floured surface to a 1/4 inch thick rectangle with a rolling pin.
Meanwhile heat the oven to 400 F.
Cut the dough into long strips about 1/4 to 1/2 inch thick.
Roll these strips into the form of rounded sticks as in the picture below.

Dough rolled out into stciks before baking

 Place them on a baking sheet/tray. Bake them for about 10-15 minutes. Turn them over in between.
They should bake to a firm to hard consistency.
Serve with any dip or with soup.The whole wheat tastes great as a snack with coffee or tea too.
We had ours with a clear soup the next day.
 Merry Christmas!!

baked grissini

Grissini with chocolate barks

Whole wheat version

Tips:

1.You can use just  bread flour or part Whole wheat flour & all purpose flour instead of all purpose and gluten(the riginal recipe used bread flour).
2. Instead of kneading the dough by hand I placed the dough in my Ninja food processor and ran it in the dough mode for a couple of minutes.
3. Use alternative dry spices for different flavours.
4.I used to store grated parmesan cheese. The other option could be to buy a block of Parmesan cheese and grate it for the recipe.
5. I placed the dough covered in an Aluminium foil in the oven rack. It took a couple of hours for it to rise.
6. You can reduce the amount of oil to the recipe as we did with the whole wheat version.