Thursday, September 12, 2019

Batta Harra #Improvcooking

      For this September 2019 , Improve cooking challenge , the ingredients chosen were Potato and coriander . I decided to make this Batta Harra - A Middle-Eastern  skillet potatoes.

    This potato dish is flavorful with fresh garlic, coriander leaves along with the spices. Addition of lemon juice enhances the taste......

 Batta Harra literally means spicy potatoes. It is a popular dish in Lebanon. It is a simple lenanese style spiced potatoes with herb mainly coriander leaves.

 As it is made in skillet , it is also called as Mediterranean skillet potatoes.

Requirements : 

Half Kilo Potatoes
Fresh Coriander leaves 
5 clove of garlic
1 tsp chilli powder 
1 tsp coriander powder
1/4 tsp chilli flakes 
1/4 tsp crushed coriander seeds
1/4 tsp turmeric powder 
Salt to taste
1 tbs vegetable oil
1 tbs lemon Juice

Method : 

 Wash and peel the skin of the potatoes.
 Boil the potatoes till they are cooked half way.
 Let the potatoes cool and cut into cubes.
 Heat the oil in a skillet , add the chopped garlic , chilli flakes , crushed coriander seeds  and saute.
 Add the cubed potatoes and toss well.
When the potatoes are roasted well , add in the chilli powder , curry powder and salt.
 Roast for few minutes.
Add the chopped coriander leaves and toss again.
Sprinkle lemon juice and serve.
Batta Harra is ready to serve.

Note : 
 The potatoes can be cubed and deep fried in oil instead of boiling.

 Parsley and dill can be used as other fresh herbs......

Improv Cooking Challenge
Coriander & Potatoes

    • Egyptian Sanyet el Batates by Pandemonium Noshery
    • Batata Harra by Sara's Tasty Buds
    • Middle Eastern Potatoes by A Day in the Life on the Farm
    • Indian-Style Potatoes - Khatta Aloo by Palatable Pastime
    • Chatpata Dhaniya Aloo by Sizzling Tastebuds
    • Cilantro Steak Potato Bowls by Cookaholic Wife

    • Tuesday, September 10, 2019

      Loquamat #Eattheworld

        For this September 2019 , Eat the World challenge , We are cooking from Egypt. I had chosen Loquamat for this challenge. This dish is common in many middle eastern countries called in different names.

           Luqmet el qadi (لقمة القاضي are small , round donuts that are crunchy on the outside and soft and syrupy on the inside . They are often served with dusted cinnamon and powdered sugar . The name literally translates to "The Judge's Bite".

           Lokma ( Turkish ), also known as Luqma ( Arabic: لقمة),   Loukoumades ( Greek : λουκουμάδες), and other names in other languages are pastries made of leavened and deep fried dough , soaked in syrup or honey. Sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13 th century by al- Baghdadi as luqmat al Qadi ( لقمة القاضي ) ,  Judge's Morsels . 
         The yeasted dough is deep fried in oil and soaked in sugar syrup .

      Requirements :

        2 cup all purpose flour
        2 tbs corn flour
        1 tsp sugar 
        1/2 tsp cardamom powder
        1 1/4 cup lukewarm water
        1 tsp instant dry yeast

       For Sugar syrup :
      2 cup sugar 
      Quater cup water 
      Half tsp Cardamom powder 
      1 tsp rose water

      Method : 

       In a bowl , add the flour , corn flour ,sugar , yeast , cardamom powder  and mix well.

       Add in the luke warm water and mix well without lumps. The batter must be smooth and creamy.

       Let the batter rest for an hour for the yeast to make it airy.

       In the mean time , combine sugar and water . Bring to boil and make sugar syrup of one string consistency. Add in the cardamom powder and rose water to the syrup  and mix well. Add saffron strands if adding to the syrup.

      Heat oil in a pan , reduce the flame to medium.

      Pour a spoonful / a small pebble size batter with hand into the hot oil.

      Deep fry till the dumplings become golden brown.

      Arrange the fried dumplings on a flat plate and pour the sugar syrup with a laddle on top of all the dumplings.

      Serve the Loquamat at room temperature.

      Note :

       The syrup must be at one string consistency , which gives them a golden glow......

      Adding corn  flour gives a crunchy texture on outside while the inside will be soft.

      Mashed potato can be used instead of corn flour.


      Check out all the wonderful Egyptian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

      Culinary Adventures with Camilla:" target="_blank">Lahma Bil Basal (Egyptian Beef in Onion Sauce)
      Literature and Limes: Taameyya
      Pandemonium Noshery: Ful Medames
      Amy’s Cooking Adventures: Ghorayebah Cookies
      The Gingered Whisk: Basbousa Cake Recipe
      A Day in the Life on the Farm:" target="_blank">Koshary
      Sara’s Tasty Buds: Luqmet el qadi

      Tuesday, August 13, 2019

      Aloo Nachini Roti - Potato Fingermillet Flatbread #BreadBakers

         For this August Bread Bakers Challenge , the theme chosen was gluten free breads may be yeasted / non yeasted by Stacy of Food Lust People Love.

       I used Fingermillet flour to make Aloo Nachini Roti. It translates to potato fingermillet Flatbread.  Fingermillet is rich in calcium and is commonly given to pregnant and lactating mothers.

       Fingermillet porridge is commonly given to babies in India while in the weaning phase.

       There are many Indian recipes using this healthy millet. Here , I am sharing the recipe of a flatbread with fingermillet.

      Requirements :

      2 cup finger millet flour
      Half cup warm water

      2 tbs Rice flour
      1 cup mashed potato
      1 onion finely chopped 
      2 green chilli chopped 
      Salt to taste 
      2 tbs Chopped coriander leaves
      Vegetable oil as required



      In a bowl , add the fingermillet flour , rice flour , salt and mix well.

      Add the chopped onion , green chilli , coriander leaves and mix well .

      Now , add the mashed potato and mix well. 

      Sprinkle little warm water at a time and mix the dough with a wooden spatula. Don't add half cup of water at one time. The dough must be in cookie consistency.

      Let the dough rest for ten minutes.

      Heat a tawa / griddle on medium heat.

      Apply oil to your hands and take a small portion of dough and flatten with your hand or use a wooden roller.

      Cook the fingermillet roti on the heat tawa on medium flame.

      Turn to other side after five minutes and brush little oil on top side.

      Aloo Nachini Roti is ready to serve .

      Serve with curd or pickle of your choice.

      I served with Homemade SouthIndian Mango Pickle.

      Note : 

      Use a glove  if you don't want the dough to stick in your hands .

      Traditionally , the roti are cooked on a tawa placed on a wood fired stove . They will place a ball of dough on the hot tawa and flatten with the wet hand to avoid heat.

        from Sara's Tasty Buds
        from All That's Left Are The Crumbs
        from Karen's Kitchen Stories
      • Coconut Biscuits from Simply Inspired Meals
      • from A Messy Kitchen
      • Gluten Free Pizza Crust from What Smells So Good?
      • from Sizzling Tastebuds
        from Gayathri's Cook Spot
        from Sneha's Recipe

        #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.


        Saturday, August 10, 2019

        Marrallo - Puerto Rican Coconut Candy #EattheWorld

         For  this August 2019 Eat the world Recipe challenge , the country we are cooking are Puerto Rico, a south American country. I had heard the name of the country but didn't know about its cuisine.

         I came through many recipes and decided to make this coconut candy bar. Its simple with less ingredients. I used freshly grated coconut . You can use dessicated coconut for this recipe .

            Marrallo is a coconut and brown sugar candy cooked on a medium flame and cut into cubes.
            Mampostial is the another name for Marrallo. This is a coconut candy of Puerto Rica. The people of Puerto Rico also call it as Malrayo. Its consistency is soft and chewy coconut candy with sugarcane molasses.

           In Southern India , we make a similar coconut candy known as Thengai Burfi with white sugar and adding cardamom powder for flavour.

        Requirements :
        2 cup shredded coconut 
        2 cup brown sugar
        2 tbs white sesame seeds 
        1 tbs Unsalted Butter (Optional)

        Method :
        Dry roast the sesame seeds for a minute on medium flame.
        In a pan , add the ingredients and cook over medium heat and stir continuously.
        Take care and stir continuously to avoid burning.
        When the mixture thickens , pour the mixture to a greased tin and flatten with a wooden spatula.
        Let it cool and cut into squares.
        Marrallo is ready to serve.

        Note : 

        Adding freshly grated coconut makes this delicious.
        Adding sesame is optional too.
        Some  add cinnamon powder or Vanilla. I didn't add any of these. The brown sugar itself gives a distinct flavor.

        Check My Past Eat the World Recipe challenge 
        Finland July 2019 - Voisilmapulla-Finnish Butter Eye Buns

        Check out all the wonderful Puerto Rican dishes prepared by fellow
        Eat the World members and share with #eattheworld.
        Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

        Sharanya Palanisshami: Marrallo
        Simply Inspired Meals: Epcot Frozen Torched Cherry Colada
        Culinary Adventures with Camilla: Empanadillas de Carne
        Margaret at Kitchen Frau: Classic Pina Colada Recipe
        House of Nash Eats: Patacones or Tostones (Fried Green Plantains)
        Elizabeth at Literature and Limes : Mango piraguas
        A Day in the Life on the Farm : Pinchos

        Thursday, August 8, 2019

        South Indian Mango Pickle #Improvcooking

                I joined a new Facebook group Improv cooking from this month. Each month two ingredients will be chosen. Any dish can be prepared including those two ingredients.....
          The prepared dish has to be posted on the second Thursday of every month..... For this month August 2019 - Chile and Mango were the two ingredients......

        When I saw the ingredients , I immediately decided to share this south Indian cut Mango pickle. It was a common household pickle in many south Indian homes. Though mango pickle is made throughout India , it differs from region to region.

         In most of the Indian homes , pickling was a common summer ritual. Mango is abundantly available in summer season. This pickle was no cook method of pickling . The mango and salt mixed together will be kept in sun for a week , followed by adding the masala - pickle is ready to be consumed.

        Requirements :

        3 Raw Mango
        1 cup Sesame oil
        1 tsp Mustard seeds
        1 tsp Fenugreek seeds
        4 tbs RedChilli Powder 
        4 tbs Rock salt


         Clean and dry a large mouthed porcelain / Glass jar.
         Wash and pat dry the raw mangoes.
         Cut the mangoes into large cubes and place the mango cubes in the porcelain jar , sprinkle the salt in between the mango pieces like layering.
        Place the jar in direct sunlight for a week.
        Stir the mangoes in between using a wooden spoon.
        The mango pieces will shrink by the time.
        Dry roast the fenugreek seeds and Mustard seeds and blend it to fine powder.
        Add the red chilli powder , ground fenugreek - mustard to the salted mango cubes and mix well.
        Add the organic sesame oil to the mixture and mix well with an wooden spoon.
        Check salt and spice level , if needed can add more.
        You can keep the pickle in sun light for few more days.
        South Indian Mango Pickle is ready to serve.

        We usually consume this pickle with curd rice........

        Note : 

         If you are not able to dry in sunlight , Just spread the cut mango pieces in a cotton cloth and dry in room temperature till the moisture went off.
        Mix all the ingredients and place the jar of pickle in the refrigerator section.

         Improv Cooking Challenge: August 2019  
        Theme - Chilly & Mango
        Chileta Mango suckers by Pandemonium Noshery 
        Grilled Steaks with Mango and Jalapeno byA Day in the Life on the Farm 
        Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi by Sneha's Recipe
        South Indian Mango Pickle by Sara's Tasty Buds

        Wednesday, July 31, 2019

        Dal Baati Churma - Rajasthani Special

        For  this July 2019 , Ssshhhh secretly cooking , We are cooking from Rajasthan . Rajasthan cuisine was lot different from other northern cuisine. As most part of the state is dessert , fresh vegetables are rarely used in cooking. 

           I was paired with Sujatha Shukla of pepper on pizza . I gave her amchur powder and fennel as secret ingredents. She made a delicious dish with that . Check her recipe here.

           She gave me Channa dal and Ghee as my secret ingredients. I made  the Rajasthani Favourite Trio - Dal Baati Churma .

          It is popular in Rajasthan , Uttar Pradesh and Madhya Pradesh. 
         Dal Baati Churma - A platter of semi sweet churma , spicy dal and cooked baati , a hard wheat bread.
         Churma is the sweet dish made by crumbling the few of prepared batti and mix powdered sugar. 
         Dal is prepared using tuvaar dal , Chana dal , mung dal , moth dal or urad dal. The pulses or lentils are cooked together after being soaked in water for a few hours. A tempering of mustard  , cumin  and hing , followed by green chili , garlic , coriander , turmeric powder , ginger are added to the vegetable oil. Cooked dal is added to the tempering  - Rajasthani Panchratna dal.

        Baati is a hard bread made up of wheat flour . Wheat flour is kneaded  and shaped into tennis ball sized round balls and cooked on a well heated traditional oven. The golden brown baati is greased with ghee and is served with dal , rava ladoo , rice , pudina chutney , Kairi ( Raw Mango ) chutney , green salad with lots of onion and fresh buttermilk ( Chass ).

         The ingredient list may seem long , but with proper planning you can easily make the trio single handedly.

        Requirements : 
        For Baati :

        2 cup wheat flour 
        1/2 cup semolina
        4 tbs melted ghee 
        2 tbs besan flour ( Bengal gram flour )
        1/2 cup milk 
        1 tsp fennel seed 
        1/4 tsp carom seeds 
         Salt to taste 
         Ghee for deep frying

        For churma :

        1 cup whole wheat flour
        1/4 cup semolina
        4 tbs melted ghee
        1/4 tsp cardamom powder
         5 tbs powdered sugar
         Ghee for deep frying

        For Dal :

        1/4 cup Channa dal ( Split Chickpea )
         1/4 cup Moong dal ( whole Green gram )
         1/4 cup Tuvar dal ( Split Pigeon pea )
         1tbs Urad Dal  ( Black gram )
         5 cloves Garlic
         1 onion chopped 
         3 tbs ghee
        1 tsp mustard 
        1 tsp cumin 
        2 Tomato
         A pinch of hing / Asafoetida
         2 green chilli
         1/4 tsp turmeric powder 
        1/2 tsp red chilli powder
         1 tsp coriander powder
         1/4 tsp garam masala
         Salt to taste
         3 cloves 
         1 bay leaf

        Method :

        Making of Churma :
                 In a bowl mix whole wheat flour , semolina and melted ghee , mix well. Sprinkle about a quarter cup of water and knead to a stiff dough.
           Divide the dough into equal parts .

         Shape each part of dough in the shape of your fist by pressing the four fingers into the dough.

         Heat ghee in a deep kadai , add one or two shaped dough and fry till golden brown on a slow flame.
         Fry all the dough and let it cool completely.
        Crumble them and blend to fine powder by using mixer.
         Add the powdered sugar and cardamom powder , mix well.
         If adding silvered almonds , add and mix well.
        Note : 
           If you don't want to deep fry in ghee , you can shape the dough into small round balls and cook in a Appe pan ( Paniyaram pan in Tamil ) / Ebelskiver  pan. Then dip the cooked balls in a cup of ghee or brush. I prefer this method over deep frying in ghee.

        Making of Dal :

           Dal can be easily cooked by soaking them for an hour. 

          Combine all the dal and wash twice in clean water. Then soak in about four cup of water.

         Pressure cook the dal along with turmeric powder for three whistles.

         Heat ghee in a pan , add cloves , bay leaf , cumin seeds , slit green chilli , Hing  and saute for a minute.

         Add chopped garlic and onion , saute till onion becomes transparent.
        Add in the chopped tomato , chilli powder , coriander powder , garam masala and saute for a minute.

        Add the cooked dal and required salt and simmer for ten minutes.

        Making of Baati : 
         In a bowl , add the whole wheat flour , semolina , besan flour , fennel seed , Ajwain seeds and mix well. 
         Add the milk , salt and combine well.
        Knead the dough and divide into equal parts. Shape into round balls and deep fry in hot ghee on slow flame.
        I didn't deep fry in ghee , You can also bake the baatis in the oven for 200*C for 30 - 40 minutes. Then dip in a bowl of melted ghee.
        I cooked the baatis in a appe pan / Ebelskiver  pan. 
        I made a X shaped cut on the shaped dough and placed on the holes of the ebelskiver pan and cook on slow flame with a lid to cover . Turn in between to cook all sides, the outer skin of the baatis will become golden brown , indicates the baatis are cooked. It take around 20 - 30 minutes.
        I used Iron paniyaram pan , so it heats quickly and retains the heat well.

        Dip each baati in a cup of ghee or brush the ghee.

        Serving :

        In a plate place two baati divided into pieces , pour a laddle full of dal , a spoon of ghee and a spoon of chopped onion.

        Wednesday, July 10, 2019

        Voisilmäpulla - Finnish Butter Eye Buns#eattheworld

            I joined a new facebook group Eat the world Recipe challenge on June 2019 . It was the group of bloggers cook recipe of our choice from a country randomly chosen on 12 th of the previous month and we has to post the recipe by 10 th of the month.

         Eat the world recipe challenge - cooking from Afghanistan to Zimbabwe. This month's country selected was Finland. Check the group's link here.

         Finnish cuisine is generally combining traditional country fare and haute cuisine with contemporary continental style cooking. Finnish foods often use wholemeal products like rye , barley , oats and berries such as bilberries , lingonberries , cloudberries and sea buckthorn.

          Pulla , a sweet cardamom flavoured bread eaten with coffee or as dessert. The pulla are shaped to different shapes one of thi shape is this butter eye buns. The buns resemble eye shape and Recipe is adapted from here.

           Butter eye Buns (Voisilmäpulla)  are made with a cardamom - scented dough and a filling of butter and sugar erupts from the golden top leaving a sweet crunch on top. Use pearl sugar crystals which makes the buns look beautiful. I used normal size sugar . You can use flaked almonds also or leave the buns as plain. 

           To create the eruption on top of the buns , cold cubed butter is inserted into the buns just before it is baked.

          When baked with the frozen butter cube in the middle , butter melts while baking and the melted butter stays in the middle dent of the buns , which gives the eye appearance , hence the name Butter eye buns .
          I baked the first batch of buns at 200*C it caused the eyes to darken like a dark circle around the eyes. Then baked the second batch at 180*C , It was baked well.

         The buns tasted delicious with the cardamom flavour. I made the buns as eggless, if you want to add egg , add an egg to the dough and can give egg wash before baking.

        Requirements :
        225 ml milk
        500 g all purpose flour
        1 tsp salt
        1 tbs active dry yeast
        1 tbs ground cardamom
        75 g sugar
        50 g unsalted butter cut into cubes of 1 cm and chilled
        50 g caster sugar
         Pearled sugar to decorate
         Boil the milk and let it reach to lukewarm , add the butter and mix well.

         In a bowl , add the flour , ground cardamom , yeast , sugar and mix well.
        Add the milk and salt , mix well. Once the dough has come together , knead it for 10 minutes until it becomes soft and smooth.

        Place the dough in an oiled bowl , cover with a towel and keep in a warm place.
        Once the dough is doubled , punch the air out . Divide the dough into 12 equal sized and roll each into ball. Let the buns double for another 30 minutes. 

         Once the buns are doubled , just before baking , make a depression in the centre of each bun and place the butter cube in it. In some recipes , they sprinkle ground cardamom along with the sugar on the butter cube......

         I brushed the buns with melted butter and sprinkled sugar on the butter cube and on the sides of the bun. You can use egg wash for browning of the buns.

         If using pearled sugar scatter some around each bun, but I used normal sugar.

        Bake in a preheated oven @ 180*C for 15 to 20 minute or until the bread turns golden and the butter bubbling.

        Cool on a wire rack and serve. Voisilmäpulla are ready to serve. Enjoy this cardamom flavoured butter eye buns with your coffee........

        Check out all the wonderful Finnish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

        Nicoletta & Loreto Sugarlovespices: Mustikkapiirakka (Finnish Blueberry Pie)
        Tara’s Multicultural Table: Makaronilaatikko (Finnish Macaroni Casserole)
        Culinary Adventures with Camilla:" target="_blank">Mustikkapiirakka (Finnish Blueberry Pie)
        Sharanya Sara's Tasty Buds: Voisilmapulla(Finnish Butter Eye Buns)
        A Day in the Life on the Farm:" target="_blank">Lihapullat (Finnish Meatballs)