Monday, November 25, 2013

Andhra Mango Pickle/ Aavakaya



Andhra Mango Pickle/ Aavakaya

Today's recipe is a condiment - Aavakaya/Andhra mango pickle. I spend most of my childhood in Andhra and I love Andhra food. My mom still makes Andhra food and making avankaya during mango season is still a tradition at home. This pickle is towards the spicy side with lots of chilly powder that may sound scary. But believe me, chilly powder,salt and oil is the key ingredients,it adds taste and color and also serves as preservative. If carefully made,this pickle can be preserved for over a year. It is a great accompaniment with dal curry or with simple curd rice.

Recipe source here
Ingredients
Mango cubes- 5 cup
Chilly powder- 1 cup
Mustard powder- 1 cup
Salt -3/4 cup
Roasted Methi/ fenugreek  powder- 1 tbs
Gingerly Oil- 1 1/2cup
Whole cloves of garlic- 5-8
Chana dal- 2 tsp (optional)


Clean and wipe dry the mangoes. The mangoes selected for pickling should be firm in touch and sour
Cut mangoes into cubes. If you have a sharp knife cut through so that the inner shell also remains intact. If the soft part of the seed is attached to the inner shell scrap it off with a knife. Place on paper towels and leave it to dry completely. Or you can sun dry the mangoes for 10- 15 minutes.
Lightly roast the mustard seeds and fenugreek seeds and make it into fine powder (or just microwave for 30 seconds). Using a food processor make it into powder and keep aside.
Warm gingerly oil and the allow it to cool completely. Transfer into a bowl.
In another bowl mix the chilly powder, salt,mustard powder and the fenugreek powder. Take hand full of mango pieces and coat them with oil and then roll in spice powder. Place them in sterilized glass jars or ceramic jars. Repeat the process by coating the mangoes with oil and then with the spice mixture. In between add garlic and the channa dal. With a clean spoon press down the mangoes into the jar. If you have excess spice powder and oil pour on top. Cover and let this sit  for three days. On the third day check whether oil is floating on top. At this stage also check salt and if you feel you can add more according to taste. This can be served within a week,but it will taste better as it matures.

Try this
Hope you will all enjoy!

Wednesday, November 20, 2013

Carrot and Walnut Slices/ Turkish Cezeriye



Carrot and Walnut Slices/ Turkish Cezeriye

This is a traditional dessert popular in Turkey and Afghanistan. The name of the dish derives from the Arabic word,cezer,meaning carrots.In southern Turkey, cezeriye refers to all desserts prepared with carrots.This dish actually has a candy/ jelly like consistency. If you like a more jelly like texture process the carrots and walnuts using a food processor into the consistency you like. It is wonderful dessert with the taste of carrots, walnuts ( you can use nuts of your choice) and coconut. Serve it with a little whipped cream and it is a perfect dessert for any occasion.

Recipe source: The Turkish Cookbook, Nur Ilkin and Sheilah Kaufman, Interlink Books, Massachusetts.

Ingredients
Coarsely grated carrots- 2 1/2 cup
Sugar-3/4-1 cup
Water- 3/4 cup+ 2 tbs
Cornstarch- 1tbs
Coarsely chopped walnuts or hazelnuts- 3/4 cup
Lemon juice- 1/2 lemon
Clove powder- a pinch (optional)
Coconut- 1/4 cup
(sweetened or unsweetened)


In a heavy bottom pan,combine sugar,carrots and 3/4 cup of water. Cook in medium low heat for about 45- 50 minutes or till all the water is absorbed and the carrot is soft and cooked. When the liquid is almost absorbed mix cornstarch with two tbs of water and stir into the carrot mixture., Using a potato masher, mash the carrots well for three to four minutes. Stir in walnuts and continue to stir for three to four minutes till it all comes together into one mass and when pressed between finger it will be sticky. Sprinkle clove powder and lemon juice and switch off.
Grease a pan (pyrex dish) and sprinkle coconut. Spread the carrot mixture even out the top using a spatula. Sprinkle the top with coconut. Let it cool at room temperature for three to four hours. To serve slice into one inch squares.

Try this
Hope you will all enjoy.

Saturday, November 16, 2013

Pataqueta. Valencia’ Orchard Traditional Bread~ Baking Partners challenge



Pataqueta. Valencia’ Orchard traditional Bread 

This months Baking partners challenge is a very traditional yeast bread. Since Thanks giving is coming up  Swathi suggested yet another bread. I am so excited for this months challenge and my heartfelt thanks to Marisa (Thermofan) for suggesting this beautiful traditional Spanish bread. All of us get nostalgic when it comes to special recipes passed down through generations. I really appreciate Marisa's effort to trace an authentic recipe, took time to discuss with a local baker for the exact technique of making this bread and also sharing the tradition of her country with the group. She sent us a detailed step by step instruction with pictures which proved a helpful guide. Marisa say's that this bread is from Valencia, known at least since the Seventeenth Century. The Pataqueta, as the name suggests is shaped like a crescent Moon.This is the bread the inhabitants of the Valencia’s Orchard used to eat when they went to work. It was firstly baked in the Moorish oven they have in their Barraca and then in wood stoves. Pataquetas are usually baked for their important festival Fallas” every year in March. This bread has a soft crumb, a firm crust and its taste is the taste of ancient bread. It is fat free it is best when served with warm soup or slice to make a sandwich. It makes a comforting and filling meal. Try this you will surely love it.

 The recipe is adapted from here “Entre cacerolas”. 
Ingredients
To make the starter
Water- 100ml
 All purpose flour or white flour-50 grams/ 1/2 cup
Instant yeast- 6.25g
(or active dry yeast- 2 tsp or fresh yeast- 12.5g)
Sugar -1/2 tsp


Bread dough
Strong bread flour or all purpose flour-450g/ 3cups
Tepid water-200 ml
Salt- 1 3/4 tsp
All the ferment
and flour for dusting the work surface

Directions
Ferment
Stir the yeast into the water in your mixing bowl, then add the flour and sugar and mix well. Cover with plastic film.Put into the fridge overnight or up to 48 hours. 
Bread dough
Add all the ingredients except salt in a bowl. Pour in the ferment too and mix together with your scraper. When everything comes together into a ball, dust your work surface with flour and put this dough on the work surface. Start kneading the dough. Knead the dough using a stretch and fold method(pushing the dough away from you and then folding it back towards you). Work the dough for about 10 minutes, then add the salt and continue kneading until smooth and elastic.
Divide dough into 150 g pieces and then form the dough into small smooth balls, cover with a baking cloth and leave to rest for 20 minutes or until them double in size.Flatten with the palm of the hand, putting more pressure on the edges of the dough to get a rounded shape.Then with a sharp knife or baker scraper make a cut in half way through the circle and cut open and push to slightly on both sides to form a crescent .Place them on a baking tray and cover them again with a kitchen cloth dusted with flour. Leave to rest until them double in size, for about 1 hour. Make two cuts on the bottom of the crescent before baking.Sprinkle a little fine flour using a sieve or strainer
Preheat the oven to 200º C / 392 F. In a shallow baking dish pour hot water and place it in the lowest rack of the oven and allow this to heat up.Bake with steam, 30 minutes at 200 °C / 392 F.Cool on a wire rack before slicing the bread.

Tips:
Following Richard Bertinet advices, it is preferable to introduce the ferment in the fridge than leaving it at room temperature: “the slower the maturation the better developed the flavor and characteristic crumb and crust of the bread”.
The amount of flour can vary depending on the type of flour that we use. The dough should not be soft.
Try this
Hope you will all enjoy!

Thursday, November 14, 2013

Spicy Chickpeas Snack- World Diabetes Day



Spicy Chickpeas

Today is World Diabetes Day and Swathi of Zesty South Indian Kitchen has organized an event  and a group of bloggers are sharing diabetic friendly recipes. It is wonderful to be part of the group. Three members of my family are diabetic, my mom and my in laws. My in- laws today attended a camp, organized by medical center, to help diabetic patients. World Diabetes Day is observed all around the world, to bring better awareness to this  diseases, which if left undiagnosed or unregulated will lead to chronic life threatening situations like heart diseases, stroke, kidney failure and blindness. But a healthy life style,controlled diet and regular checkups has been an effective way in controlling diabetes and preventing serious situations. In recent years there is an alarming rise of diabetic patients around the globe and   researchers point out that the number of people living with diabetes may rise to 592 million by 2035. So  it is important to know more about diabetes. Check here for details.


Changes in diet especially fiber and protein rich food helps to reduce diabetes symptoms and severe complication .Including more vegetables, fruits,nuts,legumes is the effective way to lead a healthy normal life for diabetic patients. Chickpeas, also called garbanzo beans is a healthy food,protein and fiber rich.Chickpeas has 27% of carbohydrates which may be alarming but it also has dietary fiber which helps to limit the effect of chickpeas on blood sugar level.Fiber rich foods regulates after- meal blood glucose levels. Chickpeas also has essential nutrients that the body needs. This is a quick and easy snack, spicy and tangy. Try this,you will surely love it.


Ingredients
Cooked Chickpeas/garbanzo beans- 1 1/2 cup
Onion- 1 medium
Garlic- 3-4 cloves
Ginger- 1 inch thick
Green chilly- 2
Turmeric powder- 1/3 tsp
Chilly Powder- 1/3 tsp
Curry leaves- 1 spring
Coriander leaves chopped- a hand full
Lemon juice- 1/2 lemon
Mustard seeds- 1/3 tsp
Oil- 2 tsp
Salt to taste


Add onions,garlic,ginger, green chilly and curry leaves into a food processor and make a course paste and set aside.
Heat oil in a pan and add mustard seeds and when the splutter add the onion and garlic mixture and saute till golden brown (or till the raw flavor disappears). Add turmeric powder and chilly powder and stir fry for a minute. Add cooked chick peas, lemon juice and chopped coriander leaves and stir fry for one minute. Serve with tea.



Try this
Hope you will all enjoy!

Monday, November 11, 2013

Pistachio Cookies



Pistachio Cookies

Rich and buttery cookies with the flavor and crunch of pistachios.I simply love this light green cookies which is a perfect tea time cookie.  As a variation to this you can use almond meal and a splash of Amaretto (Italian almond liqueur) to make flavorful almond cookies. Try this,you will surely love it.

Ingredients
All purpose flour-2 cups
Baking powder- 2 tsp
Salt- 1/2 tsp
Sugar- 3/4 cup
Egg- 1 egg + one egg white
Pistachio instant pudding mix- 2 tsp
(This is optional or you can add a few drops of permitted  green food color)
Powdered pistachio- 1/2 cup
( use food processor to make a course meal)
Cold Unsalted Butter- 1 stick
Chopped pistachio- 1/3 cup
Vanilla essence- 1 tsp


Sift flours,baking powder, powdered pistachio,pudding mix and salt into a bowl. You can slightly toast pistachios and make a coarse powder using a food processor.
Using a stand mixer or a hand mixer cream butter and sugar till it is pale yellow, smooth and lump free. Add vanilla extract and mix well. Scrap down the sides and add egg and egg white and  beat in low speed for 15- 20 seconds or till it is fully incorporated. Do not over beat.
Add in the flour mixture and mix till it is incorporated, wrap in plastic film and refrigerate for 30 minutes
Preheat the oven to 350 degree F. Line two baking sheets with parchment paper.
Flour you hand,pinch small portions of the dough and make small one inch balls and press some chopped pistachios on top.Place in baking sheets and giving one to two inch space between each cookie dough. Bake for 10- 12 minutes or until slight golden around the edges. Transfer to cooling racks and allow to cool down completely. Serve with milk or a cup of tea.


Try this
Hope you will all enjoy!

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