The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I loved this months challenge, it was the first time I would be making pasta from scratch. I made my own sauce since we do not eat meat, added some mushrooms, carrots to it instead. It wasnt as bad as it felt it would be to make. I made everything and then hubby dear assembled it for me, I had made some extra sauce to use another time, but he thaught he had to use all of it, so he divided it to 3 parts and poured everything in there, so I had a very saucy lasagna, he says he loves it this way its better than one I normally make.



I landed up making double the quantity of dough, yes double, dont ask me how that happened. I was thinking of freezing them, making some raviolis, tortellinis, but we do not have pastas that often so it was not to exciting to roll and freeze them. Tortellini then gave me the idea of making Dal Dhokli - A Lentil soup with dumplings made with the dough and stuffed with a potato filling. (Will share the recipe soon).



Still had some dough left, so I made some stuffed paranthas and Satpura.



Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel
Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)
Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering:
Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Click here to view what the other fellow Daring Bakers baked.

Tahiri is a traditional sindhi sweet rice made on special occasions, like curry chawara function during the weddings. Tahiri is normally served along with Bhee Aloo (Lotus Stem and Aloo Gravy) and boondi raita. We went to mamas place for holi and she made this for lunch. Thanks mom.

Ingredients
1 cup basmati rice
2 cups water
1/2 to 3/4 cup sugar (or to taste)
2 cardamoms
few strands of saffron
1/2 dry fruits (Almonds, Pista and Raisins)
shahi jeera for garnish
few drops of food color (Orange or yellow)
1.5 tbsp ghee

Method

1. Boil the water.
   
2. Add the rice, cook on medium high till water reduces to about 2/3.
   
3. Reduce heat, add sugar, ghee, cardamom, saffron.
   
4. Cover and cook till rice is cooked completely.
   
5. Add food color, mix well.
   
6. Fry the dry fruits in some ghee, add them to the rice.
   
7. Garnish with shahi jeera
   
8. Serve with Bhee Aloo (Lotus Stem and Aloo Gravy) and boondi raita.
   

Note:

• You can also add some fresh coconut pieces along with the dry fruits.
  
• Add 1/4 tsp of fennel seeds while cooking the rice, gives out a nice aroma and flavour.
  

There are 2 ways we normally cook Binda Basar, one deep frying the bindhis and then making the curry and I have already posted that one here, and the second the same thing in the cooker which is quicker and healtier. We normally have this with roti while the fried version with khichini.

Ingredients
250 gms Bhinda - Okra
2 onions, chopped
2 tomatoes
1 inch ginger
2 green chilies
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish

Method

1. Puree the tomatoes, ginger and green chili together.
   
2. Heat 1 tsp oil in a cooker.
   
3. Add the onions and cook on medium low till they are translucent.
   
4. Add the coriander powder, red chili powder and turmeric powder. Cook for minute till the oil separates.
   
5. Add the pureed tomatoes. cook till the oil separates.
   
6. Add the Bhinda's and salt. Mix well.
   
7. Add 1/4 cup water.
   
8. Close the cooker and give one whistle.
   
9. garnish with coriander leaves and serve along with roti.
   

Back to Sindhi Recipe List

Besan Toast is the vegetarian version for French Toast, whenever mama would make french toast for us, she would make besan toast for herself since she does not have eggs. Its easy and quick to make. I will just give the ingredients and the method, quantities vary as per taste.

Ingredients
bread slices
besan (gram flour)
water
onions, chopped
fresh coriander leaves
green chillies or red chili flakes
salt
grated carrot (optional)
cabbage, chopped (optional)
oil or butter

Method

1. Cut the bread diagonally, you can even make 2 rectangles or 4 squares, or even use cookie cutter to get different shapes to please kids.
   
2. Mix besan, onions, coriander leaves, green chilies, vegetables and the salt.
   
3. Add water to the besan, to make a thick batter.
   
4. Heat a tawa on medium heat.
   
5. Dip the bread pieces in the besan mix and place on the hot tawa.
   
6. Add some oil/butter, cook till the side facing down is golden brown and crisp.
   
7. Flip and cook this side to golden brown and crisp, adding more oil if needed.
   
8. Serve with ketchup or chutney.
   

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

The cake was so lovely and easy to make, I used 1/2 bitter sweet and 1/2 semi sweet. I could not make the ice cream so served it with some strawberry sauce.

Chocolate Valentino
Preparation Time: 20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

Method

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
   
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
   
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
   
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
   
5. With the same beater beat the egg yolks together.
   
6. Add the egg yolks to the cooled chocolate.
   
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
   
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
   
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
   Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
   
10. Cool cake on a rack for 10 minutes then unmold.
    

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

Method

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
   Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
   
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy.
   
3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
   
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
   
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
   

By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes

Ingredients
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

Method

1. Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
   
2. Refrigerate for 30 minutes or longer
   
3. Mix in your ice cream maker as directed.
   

Click here to view what the other fellow Daring Bakers baked.

Roth also know as Kutti is served as prasad on shivratri along with thadai. I learnt to make this from Indu Maasi, she insists that we should fry them in ghee and knead the dough using ghee and maybe little water. I used ghee generously while kneading the dough, am sure not as much as she would have liked and fried it in oil it still tasted great. This Kutti, is easier and simpler version, is made more often and also served as prasad on Satya Narayan Khatta.

Ingredients
4 cups atta
1/3 cups ghee
2 cups sugar
water to knead dough
ghee/oil for deep frying
1/2 cup dry fruits chopped - almonds, pista, kaju etc (optional)

Directions

1. Mix the ghee and atta.
   
2. Knead using as little water as possible to form a soft dough. (it should be soft and there should be soo much ghee that you should feel it in your hand)
   
3. Make small golf size balls, flatten them to form a round discs.
   
   
   
4. Deep fry them on a slow flame till golden brown.
   
5. Cool them cmpletely.
   
   
   
6. Using a Mixie powder the fried balls. they should be coarse and not very fine.
   
7. Powder the sugar in the mixie.
   
8. Mix with the powdered atta.
   
9. Mix in the dry fruits.
   

Singhi/Drumsticks have never been my favorite but hubby dear likes them, so this valentine when he asked me what do you want, I asked him the best gift would be if he cleaned the house this week for me. He promptly agreed. I should have also asked him to take care of the kitchen if I had known he would agree so anyways Saturday he said Medhaa kitchen is yours and the rest I will take care off. OK at least he is cleaning the house I can manage the cooking so I promised him he will get his Singhi Aloo, its been 2 years and he hasn't gotten to eat them. So this was my valentine gift for him, only it was a day late, yes on valentine I had to feel like a Queen while he was cleaning away, so we had sandwiches and maggie on valentine and the next day I baked muffins and Singhi Aloo to thank him for everything.

Ingredients
2 Medium drumsticks, pealed washed and cut into 2 inches pieces
1 Medium potato, pealed washed and cut into 2 inches cubes
1/2 cup onion, chopped
1 cup tomato, chopped
1/2 inch ginger
2 green chilies
10 - 12 curry leaves (optional)
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
coriander leaves for garnish
1 tsp oil

Method

1. Grind/Puree the tomatoes, ginger and green chilies together.
   
2. Heat the oil and fry the onions in them till they turn golden brown.
   
3. Add the curry leaves, coriander powder, red chili powder and turmeric powder and cook for another minute.
   
4. Add the pureed tomatoes and cook till the oil separates. (5 - 10 mins)
   
5. Add the potatoes and cook for another 5 minutes.
   
6. Add the drumsticks.
   
7. Transfer everything to a pressure cooker.
   
8. Add water enough just to cover everything.
   
9. Add salt.
   
10. Cook for 2 whistles.
    
11. Once the pressure is out, open and boil till you get the required consistency for the gravy.
    
12. Garnish will coriander leaves and serve with phulka/roti/chapati and papad.
    

Off this goes to the Just for You event hosted by Alka.