- ► 2009 (31)
In Sindhis there is a sweet known as Bhugi Mawe ji Mithai, but I could not get Mawa here so I substituted it with ricotta cheese and the end result was amazing. This was an instant hit everyone loved it so much that I did not even get to taste it.
850 gms ricotta cheese
300 gm sugar (Can use more or less according to taste)
1 tsp cardamom powder
4 tbsp blanched and slivered almonds. (Any dry fruit can be used, pista, cashews etc..)
- Heat the ricotta cheese in a thick pan till all the water evaporates and it dries up completely. Approximately 45 minutes.
- Add the sugar and cook again till the mixture dries up.
- Remove from heat, add the cardamom powder. Mix Well.
- Grease a plate and pour the cheese mithai in it.
- Garnish with the almonds.
- Cool Completely.
- Cut into diamonds and serve.
This months challenge was hosted by Shel, of Musings From the Fishbowl and Natalie of Gluten A Go Go. Thank you for choosing Lavash Crackers this month, it was real fun more so because I made the dough last night just before leaving for moms place and kept it in the fridge overnight and this morning she rolled it out for me and I just cut and spiced them. It sure was easy..:)) Thank you mama. The dough was of what flour and I sprinkled some garlic powder (Vada Pav Powder), chat masala, cumin seeds and sesame seeds. The chat masala made it a bit salty should have sprinkled just a little but the cracker tastes great and will surely try it with different flavours the next time. We had it with an Spicy Eggplant chutney.
Lavash Crackers from Peter Reinhart’s The Bread Baker’s Apprentice
Here’s a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids…It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)…
The key to a crisp lavash,…is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.
Makes 1 sheet pan of crackers
* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings
- In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.
- For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
- For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.
- Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to pre-cut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
- Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
- When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.
This is my mothers recipe, I have learnt to make this from her. I have changed and modified the recipe a bit. We have never made this recipe with fixed measures it always add some of this and add some of that. These are just approximates, feel free to add more or less of the sauces to suit your taste.
1 Cauliflower, separate the florets.
1 tsp ginger paste
1 tsp garlic paste
2 tbsp maida (all purpose flour)
2 tbsp cornflour
salt and pepper to taste
1 tsp soy sauce
1 tsp chili sauce.
- Par boil the cauliflower florets. (Boil water add salt and the florets in the boiling water for just 2 minutes).
- Drain them. Dry them.
- Marinate the Florets with ginger, garlic. maida, cornflour, pepper, soy sauce, chili sauce for 6 hours minimum.
Batter for frying
1/2 cup maida (all purpose flour)
1 tbsp semolina (Suji)
salt to taste
1 pinch of baking soda
Method: Do this just before serving.
- Mix all the above ingredients to make a batter similar to a pakoda batter. It should not be too watery or too thick. It should coat the cauliflower well.
- Dip each floret in this batter and deep fry it till crisp.
- Drain on a tissue.
- Mom does not make a batter, she just fries the florets directly.
- Add this to the sauce as soon as possible since the longer you leave it out the softer it will get.
- To get crispy gobi manchurian fry this at the end just before serving.
For the Sauce
1 onion, chopped
1/2 capsicum, chopped
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, chopped
1 tsp soy sauce (add more or less)
1 tsp chili garlic sauce
1 tbsp tomato ketchup(add more or less)
1 tsp sugar
pepper to taste
salt to taste (BE careful since the sauces have salt too)
1 tsp cornflour dissolved in 1 cup water
- Heat oil in a pan. Add the ginger, garlic, green chilies, onion and capsicum.
- Cook for about 3 minutes, they should still be crunchy.
- Add pepper, sugar, tomato sauce, soy sauce, chili garlic sauce and salt.
- Add the cornflour mixture and bring to a boil.
- Add more water if more gravy is needed. Adjust seasonings.
- Add the fried florets. Mix and serve immediately.
- We had this with Egg Fried rice.
This is my Asha Mammi's recipe, she is a wonderful cook. You can call this Egg Biryani if you want I used to call that but she tells no it is Egg fried rice. Its not like the normal Chinese fried rice that we make, its packed with some strong flavours and very easy to make. We had it with Gobi Manchurian.
250 gms basmati rice
2 eggs boiled
2 onions chopped
1.5 cup coriander leaves
1/2 cup mint leaves
1 tablespoon cashews
4 pieces of garlic
1 inch piece ginger
1 green chili
1 inch piece cinnamon
4 green Cardamom (elaichi)
- Cook the rice till it is 3/4 th cooked. Do not make it too soft.
- Grind together coriander leaves,mint leaves,cashews,garlic,ginger,green chili,cloves,cinnamon and elachi. This is the green masala.
- Heat 2 tablespoons of ghee in non stick pan.Add the onions and saute it in the ghee till transparent.
- Add the green masala and mix. Cook it for 10 mins.
- Beat 4 eggs and add to the above mixture.
- Go on mixing till the mixture is dry.
- Add the boiled rice along with 1 tabs of ghee to the above dry mixture. Mix Well
- Slice the 2 boiled eggs and place it on top of the rice.
- Cover keep the rice on dhum for 10 mins on low or till the rice is cooked.
- Serve. We had it with Gobi Manchurian.
This is a Nita Mehta's recipe from her Microwave Cooking book. i do not prefer cooking in the microwave but got the book since it had some lovely recipes so I just make them on the stove top. This is one easy recipes and tastes great with roti, chapati, parathas or puri.
3-4 Black cardamoms (Moti Elaichi)
2 onions chopped finely
1 tomato chopped finely
1/4 tsp sugar
1 tsp red chili powder
1/4 tsp turmeric
1 cup plain curds
1 cup frozen corn
2 green chilies
1/4 tsp garam masala
fresh coriander leaves for garnish
salt to taste
Grind to a smooth Paste using little water
1/4 cup grated coconut, fresh or unsweetened dessicated coconut
2 tsp poppy seeds
7 cashew nuts
- Heat oil in a pan. Add the open black cardamoms.
- Add the onions and cook till they are translucent.
- Add the sugar, red chili powder, turmeric and salt. Mix well.
- Add the ground Paste and cook till oil separates.
- Add the tomato and cook for 5 minutes.
- Beat the curds well.
- Add the curds, corn and garam masala. Add some water to get desired consistency.Mix well.
- Cover and cook on low for 10 minutes or till the corn is cooked.
- Garnish with fresh coriander leaves and serve.
- In a microwave safe dish add 3 tbsp oil and opened black cardamoms. Microwave on high for 2 minutes uncovered.
- Add onions, sugar, red chili powder, turmeric powder and salt. Mix well and microwave for 3 minutes.
- Add the ground paste and tomatoes. Mix well cover and microwave on high for 5 minutes.
- Add the yogurt, corn, chilies and garam masala. Mix well. Microwave for 7 minutes stirring once in between.
- Add 1/2 cup water and microwave for 2 minutes.
- Let it stand for 2 minutes, garnish with coriander leaves and serve.
Alka's Sindhi Rasoi
Bhawana's Bhawana Loves Cooking
Cham's Spice Club
Easycrafts's Simple Indian Food- An Easy Cooking Blog
Shanthi Krishnakumar's cook book
Srinithya's Andhra Recipes
Srivalli's Cooking 4 all Seasons
Uma's Essence of Andhra
Vidhya's My Recipes
Will keep adding more as time permits
Happy Ganesh Chaturti to everyone. Modaks are normally made to offer as prasad to Ganesha.
Ingredients (Makes 8)
1/2 cup maida
a pinch salt
2 tsp oil
water to knead dough
125 gms dry coconut
94 gm jaggery, Gur
15 - 20 raisins
1/2 tsp cardamom powder
- Make a stiff dough using maida, salt, oil and water. Cover and keep aside for 1/2 hour.
- Roast the almonds and cashews. Chop and keep aside.
- Heat the coconut and jaggery together. Once the jaggery melts and the color is uniform, remove from heat.
- Mix the cashews, almonds, raisins and cardamom. Keep aside to cool.
- Make a lime size ball of the dough. Roll it to a small circle. It should rolled really thin.
- Place 1 tbsp of the filling in the center.
- Rub some water on the edges of the rolled dough.
- Fold from one side to cover the filling and form a semi circle. Press the edges well.
- Using a fork press along the edge to get a nice design and helps in sealing.
- Deep fry them on medium heat till golden brown.
- Cool and store in air tight container.
This is my contribution to the Sweet Series - Deep fried or steam cooked sweets hosted by Mythreyee of Paajaka Recipes.
This also goes to Purva's Festive Food - Ganesh Chaturti event