Sweet Coconut Rice – Narali Bhaat
Sweetened Coconut Rice made with ghee, some whole spices like cardamom, cinnamon, saffron and ofcourse fresh coconut.
Tag: Side Dish
Orzo Pasta Salad with Sundried Tomato
This Mediterranean-style toasted Orzo Pasta recipe with artichokes, peppers, parmesan and tomato pesto dressing can be prepared in few minutes! Quick and easy vegetarian meal for gatherings.
Grilled Cabbage with Romesco Sauce
Earthy Romesco Sauce.
It’s so smoky and robust. So many ways of using this Spanish condiment to add flavor to your dishes.
It originated in Catalonia region in Spain.
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Easy Pomegranate Raita
Raita is a side dish made throughout India. It is often served as accompaniment to rice or side to any subji and roti meals. The most popular Raita is made with cucumber. But it is not limited in that sense. You can use many vegetables …
Dal Makhani
If there is anything comforting food wise , it is dal. Indian food has so many varieties of dals. It is quite a staple comforting food for us. Back in India, we would have dal almost everyday for lunch. For my family, it would be …
Foccaccia Bread
Have you ever tried Foccacia bread. It’s very easy bread to bake. And. it taste really great. I have made foccacia way more than I can accept. It goes really well with soup.
Looks so rustic!
Ingredients:
2 cups of bread flour + 2 cups of all purpose flour 1 tbsp salt 1 cup of warm water 2 tbsp sugar a packet of yeast (about 2 1/4 tbsp) 1/4 cup of extra virgin olive oil
Toppings
Fresh rosemary chopped Salt Black pepper Extra virgin olive oil
Other toppings – Zaa’tar, sumac, dukkah, roasted peppers, caramelized onions, sesame seeds, grapes, cherries etc.
You can also use a combination of whole wheat flour and all purpose flour or only one type of flour. It’s upto you.
Method:
In the bowl of the standing mixer attached to dough hook, add flour and sugar, salt, yeast and give it a rough mix with a spatula. Then add warm water about (110 F) and start kneading the dough with the help of standing mixer and gradually add olive oil. Let the dough come together. Scrape the bowl once in a while to let all the dry flour mix well.
You can also proof the yeast in warm water with sugar if you are not sure, but I kind of mix everything and it still comes out really good. But, if you think your yeast is old then I would definitely suggest that proof it before kneading the dough.
Another note, if you do not have a standing mixer just use a spatula to mix the dough and knead it with your hands.
Once the dough is formed, oil a bowl and put the dough in it coated well in oil and cover it and let the dough rise until doubled in size at warm place for about 1 – 1 1/2 hours.
Preheat the oven at 400 F.
Once the dough has risen, punch it down and stretch it out in a oiled sheet pan. Keep the thickness of your choice. I like 1/2 inch thick and then it will rest for some more time and it will be perfect. Cover it with a napkin or plastic wrap and let it rest for about 20 -25 minutes. Don’t keep it more than that.
Once it has rested, uncover and drizzle some olive oil and sprinkle with your choice of toppings, usually I go for the classic rosemary, salt and black pepper. But, you have unlimited choices to add as per your taste bud.
Keep it covered for about 20 minutes or more. Once rested,uncover and make some dimples in the dough. And bake it for about 20 minutes or until it is baked and has some nice golden color on it.
Serve it as side or just enjoy it with some dip with some chilled wine. In anyways, you will like it. I have tried with Zaa’tar also and it tasted good. You can also make sandwiches out of focaccia bread.
Vegetarian Manchurian – Indian Chinese dish!
Do you know that there is nothing comforting like a spicy and warm bowl of Indo-Chinese food during winter. I get cravings for indo-chinese food like Manchurian, chili paneer or Hakka noodles. Do you know that there is nothing like a spicy and warm bowl …