Panchamel Khichadi

Khichadi is basically a South Asian rice dish which is prepared with a combination of lentils and rice. This Khichadi, that is "Panchamel" is a combination of "Panch" meaning "five" lentils and rice. This dish is time saver, light and very nutritious. It's a great dish for people who are into diet and who also love food. You just need to spend 15 minutes in preparation and 15 minutes in cooking.

Here you go..

Ingredients-

1 1/2 cups long grained rice
2 tbsp split red lentil (masoor dal)
2 tbsp split bengal gram (chana dal)
2 tbsp split yellow lentil (yellow moong dal)
2 tbsp red gram dhal (toor dal)

Vegetables-
1/2 onion, cut into cubes
1/2 cup cabbage, cut into big pieces
3/4 cup cauliflower, cut into florets
1 potato (medium sized), peeled and cut into chunks
1/2 cup green peas
1/2 cup tomatoes, chopped

Seasoning and spices-
2 Tbsp Ghee or Oil
1 tsp Cumin seeds
1 tsp finely chopped Garlic
1 tsp grated Ginger
1 tsp chilli powder
1/4 tsp turmeric powder
2 tsp coriander powder
1/2 tsp Sugar
salt to taste


Method

Clean wash and soak the rice and dals for approx. 15 minutes. Drain and keep aside.

Heat the ghee in a pressure cooker and add the cumin seeds.

When the seeds crackle, add the garlic and ginger and saute for 1 minutes.

Add the onions and saute till the onions turn traslucent.

Add the cabbage, cauliflower, potatoes and peas and saute for some time.

Add the chilli powder, turmeric powder and coriander powder and stir again.

Add the tomatoes and saute for some more time.

Add the rice and dals, 3 1/2 cups of hot water, salt and sugar and pressure cook for 2 whistles.


Allow the steam to escape before opening.

Serve hot.

My First Blogger Awards!!

What makes a food blog good? Frequency of posting, pictures and videos, overall presentation, quality of writing, relevancy, usefulness and originality are all important, but mostly, it should be fun. I had created this blog just with the intention of sharing my work and recipes.. and had not expected an Award!! I thank Ramya of "Ramya's kitchen corner" for presenting me with the "Perfect Blend Of Friendship Award". Thanks a lot Ramya for considering me as your friend and reminding me of my good old days..

I would like to pass on this friendship award to
Jo of "Sugar & Everything Nice"
Vaishali of "Holy cow!"
Sweetiepie of "What Dessert for Today"

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Jo of "Sugar & Everything Nice" presented me with the "Kreative Award". Thank you so much Jo and i'll definitely try to keep your expectations.



And here i'm tagged by Jo and Ramya for 7 Meme. Now i'll be passing on this award to 7 other fellow bloggers and before that i have a hard work to do.. So here i start!!

7 things I say most Often
1) Oh my God
2) I want that
3) What the hell.. (this is when i mess up things in my kitchen)
4) I wanna sleep (i love doing this.. anytime!!)
5) Pls ya... Dont do that. (i keep telling this to my 1 year old Daughter)
6) Hmm... it was awesome (after having a heavy delicious meal)
7) Give me a break!!

7 things I did
1) I sang for my school coir team.
2) I took orange belt in Karate
3) I could dive from 10 feet high
4) I had inserted a bunch of grasses to one of my classmate's belt sitting back of her who the next moment won the best guide award. (my face had turned red when she got up to recieve the award.)
5) Climb trees
6) knit
7) Went to Court (had a minor accident)

7 things I do now
1) Cook and bake
2) Blogging
3) Full time busy with my daughter
4) Browse
5) Lots of shopping
6) Watch lots of movies
7) Go for a walk

7 things I want to do
1) Sky Diving
2) Attend a baking course
3) Want to get back to my country, India.
4) Paint and sketch (not finding time..)
5) Want to own a big Kitchen with all the facilities
6) Want to loose weight
7) Want to be independent

7 things that attract me about the opposite sex
1) Style
2) Looks
3) Smile
4) Height
5) Honesty
6) Punctuality
7) Eyes

7 favorite foods
1) Vegetable Pulav
2) Chocolate brownie
3) Cakes and pastrys
4) Bread
5) Onion pakoda
6) Apple strudel
7) Butterscotch ice cream with roasted nuts and honey

7 other Bloggers to whom i want to pass on this award to..
1) Divya Vikram of "Dil se"
2) Sweetiepie of "Whats dessert for today"
3) Sia of "Monsoon spice"
4) Natalie gauci of "Snooky Doodle Cakes"
5) Irene of "Of Dreams and Sweets"
6) Amy of "Nook & Pantry"
7) Sunita of "Sunita's world"

I just love going through their blogs and recipes and its fun trying them out. I congratulate all of you. So i request all of you to come out of your usual blog work and have fun answering these questions and do pass on this award to 7 other fellow bloggers to whom you appreciate.

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Kitchen Flavours of yummy food has honored me with the 360 deg Foodie Award. Thanks a ton.



Once again i congratulate you all who have recieved the awards :)
Have fun

Mini-Torteletts

These Torteletts have a great combination of the crispy crust and ineffable light filling. Tastes great when warm. Its a lovely dessert to be opted during parties.

Gives 18 Torteletts

You'll need the following ingredients
175 gm All purpose flour
80 gm Butter
20 gm Sugar
1 tbsp Water

For the Filling
100gm Cream cheese
25 gm Sugar
1 small egg, lightly beaten
50 gm Dark bitter chocolate , melted

For Decorating
100 gm Whipped cream
Chocalte Shavings
Coco powder, to sprinkle

Mehod
Sieve the flour. Cut the butter into small pieces and rub it into the flour till you get a crumble texture. Add the sugar and water to form a soft dough. Wrap the dough ina plastic wrap and refrigerate for 15 minutes.

Place the dough onto a lightly floured surface and roll it.

Cut the rolled dough into 18 small circles and place them onto a mini muffin tray. you can also make big Torteletts that can fit into your regular muffin tray.

Mix together the cream cheese and sugar. Add in the egg and the melted chocolate. Mix well till no lumps are formed.

Fill in the cream cheese and chocolate mixture into the muffin tray onto the dough.

Bake them in a preheated oven of 190 deg C for 15 minutes, till the base is crisp and the filling is firm. Cool on a wire rack.

Place the Torteletts in a cool place. Whip the cream till it holds stiff peaks. Place a spoon full of whipped cream onto the Torteletts. Decorate the Torteletts with few chocolate shavings and sprinkle some coco powder on top.

Enjoy the lovely dessert :)

Finnish pulla

Like broiche and challah, Finnish pulla is a butter and egg rich bread. Although it can be served at any time, it is often a celebration loaf. The traditional flavouring for a pulla is cardamom, which is invariably lackluster.

Adapted from Baking with Julia

You'll need the following ingredients..
1 cup Milk
1 tbsp Active dry yeast
1/4 cup warm water(about 110 deg F)
1/2 cup Sugar
1 tsp Crushed cardamom seeds(from about 7 pods)
1 tsp Salt
2 large eggs, lightly beaten, at room temperature
4 1/2 to 5 cups All purpose flour (unbleached)
1 stick Unsalted butter, melted

For Glaze
1 large egg beaten with 1 tbsp milk

For topping
Sliced almonds
Pearl sugar

Method
Put the milk in a small saucepan and scald it(heat it until a ring of small bubbles is visible around the sides of the pan). Remove the pan from the heat and cool the milk to a room temperature of between 105 deg F and 115 deg F.

In a large bowl, whisk the yeast into the warm water. Set aside for 5 minutes, or until the yeast has dissolved and is creamy. Whisk in the milk, sugar, cardamom, salt and eggs. Switch to a wooden spoon, add 2 cups of flour, and beat the mixture until smooth. Beat in the butter and add as much additional flour, 1/2 cup at a time, as you can until the dough is stiff but not dry.

Cover the bowl with plastic wrap and allow the dough to rest for 15 minutes.

Turn the dough out onto a lightly floured work surface and knead until it is smooth and satiny, about 10 minutes.

Shape the dough into a ball. Place it in a lightly greased bowl, turn it around in the bowl to grease the top, and cover the bowl tightly with plastic wrap. Let the dough rise at room temperature until it doubles in bulk, 45 minutes to 1 hour. You can use the method for raising the dough in winter which is given in my layered rolls recipe.

Line a large baking sheet with parchment paper and set aside

Turn the dough out onto the oiled surface and knead it lightly and briefly, just to deflate it and release the air. Divide the dough into thirds and roll each third into a rope of about 36 inches long. Braid the three strands(refer my challah recipe), braiding as far down to the bottom of the strands as you can. lift the long braid onto the parchment-lined pan, shaping it into a circle as you place it on the pan. Snip about 1 inch of dough off each end of the braid and fuse the ends together, pressing ans pinching them (if necessary) to fit.

Cover the wreath with a kitchen towel and allow it to rise at room temperature until it is puffy but not doubled, about 45 minutes.

Center a rack in the oven and preheat the oven to 375 deg F(190 deg C).

Brush the egg glaze over the bread. Sprinkle the wreath with sliced almonds and pearl sugar.

Bake for 20 to 25 minutes, until golden, taking care not to over bake the wreath. Transfer the loaf to a rack to cool at room temperature before cutting.




Storing:
The bread will keep for a day at room temperature, lightly covered with plastic. If you want to keep the bread longer, wrap it air tight ans freeze it for upto 1 month. Thaw, still wrapped, at room temperature.

Schezuan Fried Rice

"Schezuan" denotes spice... and this dish is delectable blend of spicy flavours that are sure to tease your palate.

Adapted from "Easy Chinese Cooking" by Tarla Dalal

Preparation time 15 minutes
Cooking time 10 minutes
Serves 4

Ingredients:

4 cups Chinese rice
2 tsps celery, chopped
1 tbsp Garlic, chopped
2 cup Vegetables (nearly 1 carrot, 1/2 capcicum, 3/4th cup chopped cabbage), finely sliced and chopped
4 tbsps Schezuan sauce
1 cup bean sprouts
1 tbsp oil(vegetable or sunflowder)
Salt to taste

Method

Heat the oil, add the garlic and saute till it turns golden in colour.

Add the celery and vegetables and saute for 2 to 3 minutes.

Add the Schezuan sauce and cook for another minute.

Add the rice, bean sprouts and salt and mix well.

Toss for few seconds till all the ingredients are mixed well.

Serve hot with tomato ketchup.

Schezuan Sauce for Cooking

This sauce is a delicate blend of fiery spices and condiments without which the chinese cooking would be incomplete.

Preparation time 10 minutes
Cooking time 5 minutes
Makes 1 CUP

Ingredients :

For the paste:
20 Dry red chillies (Kashmiri or Begdi which are rich in colour and not very spicy) OR Just 8 regular dry red chilli (the one which is very spicy and hot)
1/4 cup Garlic, chopped

Other ingredients

1 tbsp garlic, finely chopped
1 tsp green chillies, finely chopped
1/2 tbsp ginger, grated
2 tbsp onions, finely chopped
1 tsp celery finely chopped
1 cup clear vegetable stock
1 tbsp Cornflour starch mixed with 2 tbsps water
1 tbsp white vinegar
2 tsps sugar
a pinch of Ajinomoto powder (optional)
3 tbsps oil
Salt to taste

Method
For the paste, boil the dry red chillies and garlic and simmer for 8 to 10 minutes. Take off the heat and cool.

Drain out the water. Grind into a smooth paste in a blender using a little water. Keep it aside.

Heat the oil in a wok or a frying pan and saute the garlic, green chillies, ginger, onions and celery for 1 minute.

Add the paste and saute again for 1 minute.

Add the vegetable stock and mix well. Add the cornflour mixture, vinegar, sugar, Aginomoto and salt. Bring to a boil and keep aside.

Use as required.

Clear Vegetable stock

Chinese stock differs from French stock in the lack of spices. While a recipe for French stock might call for a pinch of thyme or a few garlic cloves, the chinese believe spicing masks the flavour of the stock. Seasonings are added later, depending on what the individual recipe calls for. This stock is used for soups and sauces to add more flavour to them.

Preparation time 5 minutes
Cooking time 20 minutes
makes 4 1/2 CUPS

Ingredients:
1/2 cup Cabbage, roughly chopped
1/2 cup Carrots, roughly chopped
1/4 cup Celery, chopped
2 tbsps Spring onions, chopped
3 to 4 Cauliflower florets

Method

Boil all the vegetables in 6 cups of water and simmer over a medium flame for 15 to 20 minutes, till it reduces to about 4 1/2 cups.

Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables.

Use as required.

German Cheese Cake

This is an awesome dessert for sweet lovers.. This cheese cake is very different from the other cheese cakes. It uses Indian cottage cheese(paneer) and sweetened condensed milk for the sweetness. Even the crust is slightly salty and goes great with the sweetened cheese on top. The topmost layer gives a light crunchy feel. Altogether its a lovely dessert.

Preparation time 25 - 30 minutes
Cooking time 1 hour
Serves 8 - 10

Here are the ingredients..

Pastry:
250 gms All purpose flour
125 gms Cold salted butter (or salt free butter + 1/4 tsp Salt)
6-8 tbsp Cold water

Filling:
1/2 Tin Sweetened Condensed Milk (Milkmaid)
250gm Paneer
4 Egg yolks
1/2 tsp Lemon juice
30 gms Ground almonds
50 gms Chopped dried grapes
50 gms Finely chopped candied peel(Orange or lemon)

Meringue:
1 Egg white
50 gms Powdered Sugar

Method

Preheat the oven to 180 deg C.

Cut cold butter into small pieces.

Using a palette knife rub butter into the flour.

Sprinkle cold water over the flour and using a palette knife combine into a ball.

With medium handling, roll into 1/8" thick pastry.

Lift the pastry over the rolling pin, drop into pie dish and line it. Trim off the extra dough.

Prick the entire pastry with a fork (to prevent puffing). Bake blind at 180 deg C for 10-15 minutes. Remove from oven.

Reset the oven at 140 deg C.

Blend together, paneer, egg yolks and condensed milk till smooth and creamy. I crumbled the paneer instead of making a smooth paste to get the feel of it, you can follow either of the method(crumbly or creamy). Add almond powder, dry grapes, candied peels and lemon juice. Mix well, pour into the baked pastry case.

Whisk egg white till stiff, add half the sugar gradually and continue to whisk till stiff peak stage. Fold in the rest of the sugar and pipe a fine lattice of meringue over the pie.

Return to oven and bake at 140 deg C for 45 minutes or till meringue is crisp.

Serve hot or chilled with cream.

Enjoy.

Layered Dinner Rolls

These beautiful homemade dinner rolls will definitely win the hearts and stomachs of your family members. These rolls are layered and very soft from inside. They can be had as it is or with any accompaniment you wish..


Adapted from myrecipes.com

Yields 12 rolls

Ingredients

3 tbsp Sugar
1 package Dry yeast (7 gm,about 2 1/4 tsps)
1 1/4 cup Lukewarm milk
3 cups All-purpose flour
3/4 tsp Salt
3-4 tbsp Butter, softened
Cooking spray

Method

In a large bowl, dissolve sugar and warm milk. Add yeast and let stand for few minutes until its frothy.

In a large bowl, sieve flour and salt. Add in the yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead with your hands till you get a smooth non sticky dough. Do not add extra flour or liquid. Knead well for about 5 to 8 minutes. Let the dough rest covered for 10 minutes.

On a lightly floured surface, roll the dough into a 12 x 10-inch rectangle. Gently spread butter over 2/3rd surface of the dough. Keeping the plain surface towards your left,fold the plain surface over the buttered surface and the right surface over the first fold to form a 12 x 3-inch rectangle(refer the figure below). Cover with a plastic wrap and place in freezer for 10 minutes.



Remove dough from freezer. Remove plastic wrap. Roll the dough again (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer, Remove plastic wrap. Roll the dough into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion(do not seal ends of roll). Cut roll into 12 equal slices.



Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray.



Cover and let rise in a warm place 45 minutes or until doubled in size.



If the weather is cold and you're in search of a warm place in your kitchen. I've an idea.
Use the oven, place a pan of boiling water on the bottom rack of the oven. Turn the oven on to its highest setting for 2 minutes. Turn oven off. Cover the muffin tray with a towel or a plastic wrap and place in the oven above the pan of steaming water. This method helps a lot during winter.
I followed this method for my dinner rolls and as you can see,the rolls raised beautifully.

Now preheat the oven to 375°F (190°C)

Bake dough at 375°F (190°C) for 20 minutes or until golden brown. Change the psotions of the muffin trays after 10 or 15 minutes by checking which side of your rolls have started turning brown.



Remove from pan, and cool for 5 minutes on a wire rack.



Serve rolls warm. Enjoy!!

Onion Mozzarella Tartlets

These Tartlets are one of my favourite, quick and easy. Cheese, Caramalised onions and peppers on soft ,warm and flaky puff pasty gives a wonderful taste. Can be taken as a starter or as a snack. I simply hope you enjoy it as much as i did..


You'll need..

Ingredients:

250 gm Puff pastry sheets
2 Red Onions
1 Red Capsicum
8 Cherry tomatoes, halved
100 gms Mozzarella Cheese
1 tsp Dried Thyme leaves
A tsp of Olive oil
Salt to taste

Here you go..

First preheat the oven to 200 deg C.

Take out the puff pastry sheets from the freezer and let it sit for about 10 minutes.

Meanwhile, cut the onions and peppers lengthwise. Take oil in a pan and fry the onions and peppers with salt to taste on a medium heat till they turn soft. Remove and keep aside.

Now cut the puff pasty sheets into 7 - 8 cm long squares. Cut down the edges of the puff pasty sheets, about 1/2 a centimeter on all the sides. Apply some water on the borders of the sheets and place the long sut pieces on the borders.

Place an aluminium foil (cut into square) in the center of the squares and bake for 10 minutes.

Now remove the foil and bake again. Dough might stick to the foil while taking it out but do not worry. take it out carefully and bake for another 5 minutes.

Now place the onion and pepper stuffing in the center of the puff pasty. Slightly push the stuffing inside. Place the cherry tomatoes and top up with the mozzarella cheese and thyme leaves.

Now bake again for 15 minutes or till the crust turns golden brown.

Enjoy!!