Saturday, May 31, 2008

Pizza Pizza Pizza!!


Today was Pizza day!
A spontaneous idea. And they turned out good.
So, thought of noting down the recipe:

Preparation time: 30-45 minutes
Oven temp: 200°C (390°F) electric oven / 180°C (355°F) convection oven
Time: 30 minutes

Ingredients:
Pizza base:
1 packet (with 2 bags) Mondamin Pizzateig (pizza flour)
250-270 ml leukewarm water

Tomato base:
1/2 - 2/3 tin (400g) of pizza tomatoes
a pinch Italian herbs, dry(rosmary, thyme and oregano)
1 tsp fresh thyme and rosemary, finely chopped
1 tbsp capers
1 tbsp olive oil
salt, to taste

Mushroom Pizza:
1 green bellpepper, washed and diced or cut into thin slices
200-250g brown crimini mushrooms, cleaned and sliced
salt, to taste
parmesan, a small piece
gauda, grated
1 tsp fresh thyme and rosemary
a few slices of (cherry) tomato
4-5 slices of salami - only on one half (for my DH)

Tuna Pizza (half Pizza):
1/4 yellow bell pepper, diced
1 tsp fresh thyme and rosemary, finely chopped
3 cherry tomatoes, sliced
1 tin of tuna fish
1 tsp capers
parmesan, a small piece
salt
gauda, grated

Pizza Hawai
(half Pizza):
2 thin slices of cooked ham (italian style, as per the packet), cut into small squares
2 slices of canned or fresh pineapple (fresh tatses better), cut into small pieces
1/4 yellow bell pepper, diced
parmesan, a small piece
half a hand ful of basil leaves
a pinch of fresh thyme
1 ball of mozarella, sliced
salt, to taste

Method:
Knead the dough using both the bags of pizza flour with 250 ml of lukewarm water, if needed add a few tablespoons more of water slowly while kneading. Divide into two. Roll out each dough immediately (no waiting required) into thin pizza bases, round or square.
Mix all the ingredients of the tomato base in a bowl and spread on both the pizza bases.

For Mushroom Pizza:
Fry the mushrooms and green bell peppers quickly on high heat in a tablespoon of olive oil and the herbs and salt. Spread on one Pizza base. Put some slices of tomato over it. Grate parmesan evenly over the pizza. Spread grated gauda cheese over it. Bake in a preheated oven for 30 minutes.

For Tuna Pizza:
Fry the yellow bell pepper with some salt
and olive oil on high heat for a minute. Take out and set aside. Fry tuna in olive oil for a minute with the herbs and salt. Spread both on one half of the Pizza base. Grate parmesan evenly on it. Put capers (careful-are quite salty!) and sliced chery tomatoes over it. Put grated gauda on it. It is ready to be baked.

For
Pizza Hawai :
Fry the yellow bell pepper with some salt and olive oil on high heat for a minute. Spread on the pizza base along with ham, pineapple and basil leaves. Grate parmesan over it. Put the Mozarella slices over it. bake in the preheated oven for 30 minutes.

What does my son eat during the day

This is just for the record:
My son turned 3 years old end of February. And thi is what he eats on an average:

1) Breakfast
2-3 tablespoons of Müsli with 1/2 - 1 cup of milk,
or sometimes
one slice of bread with either cheese or a cold slice, or sometimes also liverwurst along with milk.

2) Fruits for his tiffinbox at the kindergarten
I give him, depending on the size,
an apple, sliced and peeled (very important , if I want him to eat it too!)
or a pear or a combination of one of thes with grapes or kiwi, or any other fruit I have at home.
Sometimes he may also get a carrot or cucumber, also cut into slices

3) Midday meal
I don't have any control over this during the week as he eats at the kindergarten, which I find wonderful, as he has develoed a a good rhythem and also a good appetite for the midday meal which was not always like this. It is difficult to write about what he eats as he does not like to tell me what he did or ate at his school.
He usually get to eat either noodles or rice or potatoes with some some seasonal vegetables and, I think, every other day some meat, which is usually chicken, which I find OK too.

4) Afternoon snack
1 cup (150ml) of Yoghurt with banana. Sometimes when he is hungry he also gets to eat bread or something else. Sometimes he is allowed to have a cookie or some small piece of chocolate he got on a birthday as a return gift. Some carots or cucumeber sometimes and sometimes in ther salad with the dinner.

5) Dinner
Either a warm meal or just bread and butter with some cheese, like Gauda, or a cold slice.
A warm meal could be Indian food: daal, chawal, sabzi or sometimes parantha. Making rotis is very hard on my ceramic cooktop, atleast I haven't figured out a convinient way of maing it. Another reason is that I never really made rotis as my hubby is not as fond of them. He prefers rice. But a warn meal could also be pasta, as you can see on this blog, or fish served with vegetables and either rice or potato. How much he eats is decided by him himself. I'm learning to control myself, but can't reisit feeding him couple of spoons,if he does not eat properly. which he eats readily sometimes and sometimes refuses, which is totally fine with me too. I rather not feed hm at all, but when he hardly eats anything, I just can't resist. :I

6) This is not the rule: Dessert (sometimes)
It could be a muffin or a piece of cake or an icecream. On days he does not eat much for the dinner ('cause he did not like it :I :) ) , he finishes a small piece of the cake or the whole muffin or the icecream, or half of of it, when he is already quite full.

Banana sandwitch

In the afternood when my son is hungry, I like to give him half a banana (these South American ones are usually so huge that half is really enough), as it is a fruit, i.e., has vitamins and minerals, is sweet (a very important factor for my son!) and has calories too (important for the mom, as his weight is really on the margin). I may sound like one of those worrying mothers always complaining about how little their child eats, but just can't help it!
So, I find it a good thing for an afternoon snack.
Now that he was getting bored of eating a banana which I had already cut into slices for him. He asked for it himself, but then did not want to eat it once it was on the table. Hhhhhhmmm....
So, I had to think up of something, as always ending up eating away his leftovers is doing me no good (Need I explain?!). And this is how he enjoyed eating it, atleast half of it and then he was not hungry anymore, but that is OK! :
Whole wheat bread with a layer of a haselnut nougat creme (one famous brand is Nutella)
and banans over it.

Bananas playing hide and seek


In this picture you don't see bananas. 'cause they are hiding! That is how I made my son eat his yoghurt the first time. I tried to persuade him to eat yoghurt. And now he himself askes for it.
"Versteckte Bananen" is how I called it in German, to make it a game for my 3 years old son. I guess in Hindi I would call it " केला खेले छुपन छुपाई".

Thursday, May 29, 2008

Basic cake recipe

I got a recipe froma friend of mine which is very easy to memorise. It helped me a lot in my baking efforts. After having made a couple of trials with it I was confident enough to make varaitions which lead me to make appropriate changes and am now surprised at the easiness of baking. Of course, simple baking as it follows.
I will first write down the recipe I got fom my friend. It is called:

The Recipe of 2's

Ingredients:
  • 2 eggs
  • 200g (7 oz) sugar
  • 200g (7 oz) butter
  • 1 pk. vanilla sugar
  • 200g (7 oz) flour
  • 1 packet of baking powder (as per the manufacturer, the amount needed for 500g of flour)
  • fruits of choice as topping
My proportions for the ingredients:
  • 2 eggs
  • 200g (7 oz) sugar
  • 150 or 200g (7 oz) butter, both the amounts are possible
  • 1 pk. vanilla sugar
  • 250g (8 1/2 oz) flour
  • 3tsp baking powder
  • fruits of choice as topping
Method:
  • Mix the baking powder with the flour in a bowl.
  • beat the rest of the ingredients together with an electric hand mixer in another bowl.
  • Add the flour slowly to it and beat further to make the batter light and fluffy.
  • spread it with a spatula on a greased round tin (Ø 26cm) or a square tin of similar size.
  • Cover with fruits
  • Put fruits as per desire and amount on top of the cake. Like berries or apples (peeled, cored and sliced). Apples make a lovely combination with walnuts. Or just add some nuts and raisins or dry fruits to the batter. Roasting the nuts sligtly before adding to the cake gives a good flavour.
Preparation time: 30-35 minutes
Temp.: 200°C (390°F) electric oven / 180°C (355°F) convection oven
Baking time: 45 min.

Yesterday I baked a cake for my hubby, which he wanted to take to the office. An apple cake. But like so often I forgot to take a picture. But there will be a next time.

Tips:

  • use 200g (7 oz) flour and 50 g (3 1/2 tbsp) cornflour or any other edible starch
  • add some teaspoons of milk if the batter is too stiff. It should be easy to spread with a spatula.
  • I also like to add 50g of powdered or finely chopped almonds (or any other nuts) when I have them at home.
  • serve cake with whipped cream. To whip add some sugar to the cream and a few drops of vanilla flavour(optional) and lemon peel (buy readymade, if not sure about pesticides).

Some good links on health

BZgA: Bundes Zentrale für Gesundheitliche Aufklärung
Unsaturated fatty acids
Omega 3 fatty acids

The food pyramid

It is good to have a look at a food pyramid to check on our own cooking habits and to make sure that we are not missing out on anything which is important for our children. I went to wikipedia and did not like the new food pyramid so much, however fancy it may look like. It shows all that we should eat, but not very clearly in what proportions. I mean, just imagine you had to teach this to the children in school and would expect them to learn from it. I don't know why the stripes have to be vertical and not horizontal.
I still like the older one shown here.
Well, the lower one shown here is a german version which I liked as well. In both the cases at one glance you get to see the distribution and the right proportions.



And here my interpretation for them:

Every day
whole grain products (pasta, rice, bread, potatoes, oat flakes, müsli, all high-starch vegetable sources like taro, yam, sweet potatoes and so on) as the main food on the plate, less often the white flour products (less minerals and fibres, leads to health disorders)

Every day
vegetables (3 portions)
and fruits (2 portions)

Every day in smaller amounts
Milk and milk products like joghurt and cheese
2 to 6 year olds need about 2 cups of milk and milk products
(joghurt and cheese)
6 to 8 onwards and teenagers need 3-4 cups of milk and milk products;
cheese is a more concentrated form of calcium and vitamins A and E.
Joghurt and (fermented-) cheese are more easily digestable than milk.
For vegetarians:
lentils
and beans(vegans: see link below)

2-3 times per week
(in small amounts):
meat and eggs (not more than twice), fish (atleast once weekly; contains the important omega-3-fatty acids)
white meat (poultry) is much healthier than red meat
lentils and beans
nuts and dried fruits

In very small amounts :
Fats and oils use daily but sparingly to cook food, an average adult has a daily requirement of not more than 80 ml of oils and fats which also includes the hidden fats like in milk, sweets, meat and fish, etc.
Sugar (in products like cake cookies, toffees, chocolate, icecreams and sugar as such; only now and then)


I'm still working on this topic, it is not final and would appreciate any suggetions.

Thursday, May 15, 2008

Spaghetti Frutti di Mare


Ingredients:

300 g Spaghetti
1 tbsp. Olive oil
1 Zucchini, diced
2 Cloves garlic, grated
1 cm piece ginger, grated (optional)
1-2 Tbsp. Olive oil
200-250 g Frutti di mare (seafood), fresh or frozen
1 tbsp. Rosemary leaves, finely chopped
1 pinch Thyme, dried or fresh
3-4 ripe Tomatoes, large to middle sized
25g Parmesan Cheese, grated
½ tsp. good quality Vegetable stock (optional)
Salt to taste
1 tbsp flat-leaved Parsely, chopped
1 sprig Rosemary

Method:
Cook spaghetti pasta in boiling water and 1 tsp salt until done. After draining away the water, add a tbsp of olive oil to it . In the meanwhile, fry Zucchini in a tbsp. olive oil with a tsp. of Rosemary and half of the ginger and garlic each on high heat to get a nice golden colour. Don’t overcook, and keep aside.
In 2 tbsp. Olive oil fry the frozen or thawed frutti di mare along with the rest of ingredients (ginger, garlic, rosemary, thyme and vegetable stock) on high heat for a minute and then add tomatoes. Reduce heat to medium and cook until the tomatoes get mushy. Keep stirring in between. Add pasta and zucchini, and mix. Serve warm. Garnish with 1 tbsp. flat-leaved parsley or with a sprig of rosemary on top.
Variations:
Use any other pasta variety you have, like penne.
2 sun dried tomatoes, finely chopped can be sautéd along with the zucchini or one middle sized yellow bell pepper, and capers can be added to the tomatoes along with a few teaspoons of the brine.
You can also use another dried cheese like Grana padano.
For vegetarians: Try out eggplant, which makes a wonderful combination with rosemary, thyme or any other herb you like. If no fresh herbs are available, try dry herbs-use sparely. For Indians: Try it out with coriander and mint!

Monday, May 12, 2008

Muffins


Once I got a lovely birthday present from a friend of mine. A muffin tin with a muffin recipe book. Since then, and especially because of my son, I've been baking endless number of muffins now. They so pratical as they are really quick, need less time to prepare and less time to bake, and very easy to make. I do not look in my recipe book anymore!

This is the quickest recipe I know of when you want to make something sweet spontaneously and quickly for teatime for guests.

You need a muffin tin for 12 muffins, two deep bowls, one whisk, one spoon, spoon measures (tsp., tbsp.) and a kitchen scale.

Time: 20-30 minutes for preparation and 20-25 minutes for baking.
Basic recipe:
Preheat oven to 180°C [356°F] (see below).

Mix in a large bowl:
250g (8 oz) wheat flour (use any kinds, whole wheat, or a mixture),
2 1/2 tsp baking powder,
1/2 tsp soda powder,
(Note: Soda or both the raising agents can be replaced with cream of tartar based baking powder. It usually also contains soda. So, 3 tsp cream of tartar baking powder).
OPTIONAL:
50g (1 1/2 oz) grated nuts (any kind: almond, hazelnut, walnut or any other, even coconut),
or
3 tbsp. cocoa powder (for some recipes)


In another deep bowl stir gently and shortly (DO NOT mix for long or make it frothy) the following:
1 egg (leave out egg, if egg-less is desired; 1 tbsp. apple puree or just joghurt or milk can be used to replace the egg),
250 g (8 oz) Yoghurt or 300 ml (1 1/5 cup) Buttermilk,
60-80 ml (1/4 - 1/3 cup) veg. oil (makes the cake juicier than butter; or use 100g butter),
150g (5 oz) sugar

Add to it:
150-300g (5-10 oz) Fruits of choice, sliced or chopped or whole berries, or chocolate pieces or any kind of chocolate which can be baked. You can also add these after pouring the batter into the muffin moulds.

Now mix everything together with a whisk or spoon really quick. DO NOT WHIP OR MIX FOR LONG! The muffins will come out soft only if you do not beat it , but just gently mix everything and immediately start baking. As soon as all the ingredients are wet, stop mixing and pour the batter into the greased muffin moulds.
Bake at 180°C (160°C convection oven) [356°F (320°F)] for 20-25 minutes.

Tips: Add 1- 2 heaped tbsp of cornflour to the flour, add 1 or 2 tbsp milk for it to the batter, and they turn out really soft and fine grained. Has been my experience with baking so far.
If you are using fruits in the recipe, use paper muffin liners for the tin.
If using a muffin tin without the paper liner, then grease the tin with butter and put in the freezer and take out just before pouring the batter. No greasing and freezing is required if using silicone cups for baking.
Let the muffins cool down for a minute or two before you take them out of the moulds, otherwise they might crumble.
Twist them from above while taking out.

Monday, May 5, 2008

Pasta with home made Green Pesto



For 4 portions:
Ingredients:

300-400 g Pasta (chonchiglie-shown above)
1 small yellow bell pepper, cut into small squares
1/2 Aubergine, cubed small
3-4 sun-dried-tomato halves, chopped finely
2 large garlic cloves, grated
1 tsp pine nuts
1/2 tsp fresh thyme / a pinch of dried thyme
3-4 cm piece of parmesan, grated
1/2 cm piece of ginger (optional), grated
olive oil
salt to taste

For the Green pesto, grind together:

2 handfuls of Basil leaves (1 small pot of sweet basil)
a handful of pine nuts, roasted slightly
a 5 cm chunk of Parmesan or Grana padano or Pecorino
1-2 tbsp olive oil
a few drops of lemon juice (optional)
salt, if required

Cook pasta in boiling water with 1 tsp salt for 8-10 minutes or until done. After draining away the water, add a tbsp of olive oil to it.
In the meanwhile, cut the vegetables and prepare the pesto.
Sauté the garlic in olive oil with the pine nuts, thyme, ginger and sundried tomatoes for short, add vegetables, saute till done.Add the cooked pasta and the pesto and mix. Turn off the heat, let cook further for half a minute.
Serve hot sprinkled with parmesan and garnished with a basil leaf.

Note: I prefered not to add any garlic to the pesto, instead fry it in oil and add to the veg. to reduce smell.

Sunday, May 4, 2008

GEMÜSE LASAGNE

Zutaten:

1 gr. Zwiebel

½ (oder 1 kleine)Aubergine

1 rote Paprika

250g (½ Pk.) kl. Champignons

½ Zucchini

Kräuter wie Salbei, Thymian oder Rosmarie nach Geschmack

Alles sehr feingeschnitten!

2-3 El Öl zum anbraten

Salz und Pfeffer nach Geschmack

Für die Soße:

300 ml Tomatenpüree

1 EL Schmand

1 Becher Saure Sahne

Nach Bedarf Wasser

10 Lasagneplatten

Salz und Pfeffer nach Geschmack

80-100g Gauda, gerieben, zum Überbacken

Eine große rechteckige Backform

Zubereitung:

Gemüse waschen, putzen und fein schneiden. Und in möglichst wenig Öl anbraten. Die Zutaten für die Soße mischen und aufkochen. Lasagne platten mit Wasser anfeuchten. Erst ein bisschen Soße auf dem Boden verteilen dann die 2 platten nebeneinander, dann wider Soße, Gemüse und wider ein bisschen Soße. Danach wieder die platten und so weiter. Zum Schluss Soße und dann geriebene Gauda darauf. Im vorgeheizten Backofen auf (Umluft) 175°C 30 Minuten backen. Frische gehackte Petersilie darauf streuen.

PG 13. Feb. 2008

Strawberry cake for Rishab's second birthday


I modified the recipe below only slightly for Rishab's second birthday, which turned out really superb. I used just frozen (German-) strawberries instead of peaches and raspberries for the cake and a box of fresh strawberries for the decoration. It was a snowman cake (See the marshmello snowman below). I used butter instead of margerine. I don't mind using Rama or similar types of margerines, but NO hydrogenated fats (trans fatty acids) for me.
Sorry! It's in German right now:

Blechkuchen Pfirsich Melba
(Source: Marions Kochbuch)

Zutaten:

250 g Margarine
200g Zucker (Sugar)
1 Pkt. Vanillezucker (vanilla sugar)
1 TL Zitronenschale (grated lemon peel, I use readymade ones)
Salz (Salt)
250 g Mehl (raising flour)
75 g Speisestärke (cornflour)
1/2 Pkt Backpulver (Baking powder)
75 g Mandeln, gerieben (grated almonds)
4 Eier (eggs)
3 Dose Pfirsiche (peaches)
350 g Himbeeren (raspberries)
500 g Schmand (a type of German heavy cream or sour cream)
4 Pkt Vanillezucker (Vanilla sugar)
600 g Sahne (heavy cream)
2 Pkt Sahnesteif (whip-it)
1 Vanilleschote (A vanilla bean)

25 Portionen - 356 Kcal pro Portion
**** - 30 min Zub. - 60 min Ges.


Für den Blechkuchen Pfirsich Melba

  1. Margarine mit Zucker, 1 Pkt. Vanillezucker, abgeriebener Zitronenschale einer unbehandelten Zitrone und Salz schaumig schlagen.
  2. Mehl mit Speisestärke, Backpulver und gemahlenen Mandeln mischen und im Wechsel mit den Eiern unter die Margarine rühren.
  3. Backblech fetten und Rührteig auf das Blech streichen.
  4. Pfirsiche in ein Sieb gießen und gut abtropfen lassen. Pfirsiche in Spalten schneiden.
  5. 1/3 der Pfirsiche mit genügend Abstand auf dem Blech verteilen.
  6. 150 g der Himbeeren zwischen den Pfirsichen verteilen. Ofen auf 175° vorheizen und Blechkuchen auf der mittleren Schiene ca. 35 Min. backen.
  7. Blechkucnen aus dem Ofen nehmen und abkühlen lassen.
  8. Schmand mit 4 Pkt. Vanillezucker glatt verrühren. Sahne mit Sahnesteif schlagen und das Mark einer ausgekratzten Vanilleschote unterheben. Sahne unter die Schmandcreme heben.

Wenn man weiß, daß der Kuchen an einem Tag aufgegessen wird, kann man die Schmandcreme auf den Kuchen streichen und die restlichen Pfirsichspalten darauf verteilen. 100 g Himbeeren zur Dekoration verwenden. Restliche Himbeeren pürieren (evtl. noch zuckern) und über den Blechkuchen Pfirsich Melba träufeln. Wenn man den Kuchen über mehrere Tage essen möchte, ist es besser, den Kuchen aufzuschneiden und die Zutaten in kleinen Schüsseln extra zu servieren. Dann kann jeder seinen Kuchen selber dekorieren und der Kuchen hält sich so besser, da er nicht so durchweicht. Die Schüsseln können abgedeckt im Kühlschrank 2-3 Tage aufbewahrt werden.

Chocolate Cake for Rishab's third birthday


Rishab's Birthday Cake

Rishab loves chocolate and anything made with chocolate, so I was sure what kind of cake I'll be making from him. A chocolate cake. I spent quite a lot of time to find a good recipe for a cake with a lot of chocolate (: D)! And I found one which I felt would just be the right thing.
And since we were going to celebrate his birthday two days later, on a Saturday, Rishab was home on the Friday, when we both made the cake together. He loves helping me with baking cakes and muffins. It was not a very relaxing activity for me, but I wanted to make sure that Rishab had his share of fun.
After all, the party was for him. And the cake turned out really good. I had to use more frosting than given in the recipe, which I have basically copy pasted from the source (cacaoweb.net). I used a slightly simplified version of the cake (two layers instead of four).- I had too many guests for that. To be exact, I had invited ten children (with parents and siblings) of which nine actually came. Since Rishab had just started going to the kindergarten, I had invited all of his friends (or going-to-be-friends).

Chocolate Layer Cake
Ingredients
1 ½ cup (340 g) butter, softened
1 2/3 cup (340 g) sugar
6 eggs
2 2/3 cup (340 g) all-purpose flour
ca. 3/4 cup (120 g) finely ground almonds
6 tablespoons
unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoon vanilla extract
½ cup boiling water
Method
  1. Preheat oven to 180° C (Gas mark 4 or 350° F).
  2. Line two 9 inch (23 cm) cake tins with greaseproof or other non-stick paper and grease the tins.
  3. Beat the softened butter with sugar.
  4. Add one egg at a time, mix well between each egg.
  5. Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
  6. Add ½ cup of boiling water and mix well.
  7. Transfer to two separate cake tins and bake at 180°C just until set in the middle, approximately 30-45 minutes. A wooden pick inserted in centre should come out with just a few moist crumbs on it. Do not over-bake!
  8. Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting.
How I made the cake: I took the recipe as it is but, instead of taking two baking tins made it simply on a baking try of an (European-) oven, which was almost the same size as the two tins together. And instead of making four layers, I just made two layers. So, I cut the cake once horizontally. Now, I first cut the cake once in the middle to prevent the layers from breaking, and separated the two layers. Once I had poured enough chocolate frosting over the lower layer(s), I put back the upper layer(s) back and poured the rest of the frosting. Before the frosting hardend, I started placing gummy bears and fruits over the cake together with Rishab.

Frosting
Method with heavy cream:
1 cup (240 ml) heavy cream or whipping cream
14 oz (400 g) sweet dark chocolate/ milk chcolate (or a mixture of both)
1. Heat the heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add finely chopped sweet dark or milk chocolate, and stir until smooth.
3. To test it, transfer a tablespoon of the frosting into a chilled cup and place in the fridge for 15 minutes. If it is too thin, add some more melted chocolate. If it is too thick, add a few tablespoons of cream, stir until smooth, and test it again.

Saturday, May 3, 2008

Couscous salad


Easy to make.
Cook couscous in water (do not soak) with salt till done.
Soak chickpeas overnight and change water a couple of times before cooking it in a pressure cooker (is much faster) for about 10 minutes with salt and turmeric.
Clean the Mushrooms with a wet paper towel and cut into halves or quarter and fry in the pan in olive oil with onion, grated garlic and ginbger. Add coriander powder, turmeric, salt.
Once done mix with couscous.

Salad: I used lamb's lettuce (corn sald)-German: Feldsalat, avocado, tomatoes, spring onion, the round red radishes and an oliveoil-lemonjuice dressing (vineagrette) to which I also added roasted cumin powder.
We ate it with joghurt.
Despite the cuscous being a bit too sticky it tasted good to me.
Warning!: It was not appreciated so much by my family. So, I'll have to try out something new next time.
I still don't know how people make the couscous so that it does not turn sticky. Maybe I should add the couscous after the water starts boiling, just like with pasta. Or I took too much water.

Tips:
1. Bulguar can also be used instead of couscous.
2. Precooked (canned) Kidney beans instead of chickpeas would have made a good combination with it as well. (I have previously tried a recipe with Bulguar, ehich also does not turn so sticky somehow)

Thursday, May 1, 2008

Broccoli Parantha with Raita



This is a healthy recipe for children and adults alike. It demands a bit of preparation in advance, otherwise it is easy.

Raita
shown in the picture here is nothing but stirred yoghurt with some salt (kala namak) and roasted cumin powder (bhuna jeera). You can add chopped coriander leaves and fresh or dried mint leaves to it. Or make any of the endless variants you like.

Broccoli Parantha:
Dough:
Atta (chapati flour),
1/2 Broccoli cut into small pieces, or left over broccoli sabzi (vegetable) from the day before(or even better broccoli soup),
salt and Spices for the dough (e.g. ajwain, salt, chilli, dhania powder, fennel seed powder, etc.),
1 tsp. lemon/lime juice.

Filling:

2-3 large Boiled potatoes (boiled with skin and peeled-can be done a day before and kept in the fridge),
Spices for the filling (e.g., chilli, 1/2" ginger-grated, dhania powder, fennel seed powder, kala namak /black salt),
Coriander leaves (cilantro),
Mustard oil for frying/baking (very healthy - rich in unsaturated fatty acids, especially omega 3 fatty acids).

Steps:
1. Either use the leftover broccoli sabzi from the day before, or steam half a broccoli in half a cup of water till tender but still fresh green. Add lemon juice and puree it with a (hand-) mixer.
2. Knead a soft dough with the broccoli, salt and spices as per desire.
3. Mash potatoes with salt and spices. Add coriander leaves.
4. Roll out paranthas with the potato filling. Here is one link if you want to know how.
5. Fry them in mustard oil on a cast iron tawa (griddle).
6. Serve with Raita.

Tips:
1. Wash the cooked Broccoli with cold water to prevent it from cooking further and loosing its fresh green colour.
2. Cook potatoes in the skin (healthier) a day before. Can be done for the broccoli as well, just add some fresh lime/lemon juice to it. Store in the fridge.