Waffles

dsc_0990

Some dishes you love because they are nutritious and others because they are comfort food. But my primary reason to start liking a waffle was that it looks so pretty. Such cute little squares inside a slightly larger one and can be doused in honey or smeared with any preserve of your choice. Sigh!!!

It was one of my first picks in a buffet breakfast and i fell in love with it more when the daughter ate it without a fuss. Who would throw a tantrum against waffles? But I was resigned to eating it only when I travel because I couldn’t justify, even to my most impulsive side, that buying a waffle iron made sense for the twice a month waffle affair. Yes, the frequency would be low because the husband doesn’t like it. Like that surprises anyone anymore! So the sighing continued until one fine day, I discovered a small silicon waffle mould on Amazon and life began to look up again. The only flip side is that the waffle grooves appear only on the lower side but the upper side is plain. This has no impact on the taste and is a perfect middle ground between having no waffles at all and buying a waffle iron. Now the daughter and I enjoy baked waffles every now and then thanks to this very easy recipe. Do try this –

Recipe adapted from here

Makes 12 small waffles

WHAT WE NEED

All purpose flour               1 cup

Sugar                                     1 tbsp

Baking powder                   1 tsp

Baking soda                         1/2 tsp

Egg                                          1

Milk                                        3/4 cup

Oil                                            2 tbsp

Vanilla essence                    1 tsp

 

WHAT TO DO

  • Preheat the oven to 220 C
  • Mix the flour, sugar, baking powder and baking soda in a bowl
  • In another bowl, mix the egg, vanilla, oil and milk
  • Pour the egg mixture on the flour mix and combine well till no large lumps are visible
  • Pour the waffle batter in the mould till it is 3/4th full and place it in the oven
  • Bake for 10-12 minutes or till the top is golden brown
  • Take out of the oven and serve with any of honey, preserves or jams
  • Enjoy a blissful breakfast!

P.S. You can use this recipe to make a pancake too. Just add 2 tbsp of milk to the batter and have fluffy pancakes.

dsc_0953

 

 

This is part of the Bake-a-thon 2016


Advertisements

Stuffed & Baked Apples

   

This is a sinfully delightful way to eat apples. It’s rich and juicy and warm and cozy. Also, it’s apples and hence predominantly guilt free! 
 
The best part was I could get almost one apple along with some raisins and walnuts into the little one’s stomach. Makes it a favorite right away! Also, it’s a quick and easy desert to serve while having people over. The recipe is from here.

Serves 2

So here goes –

WHAT WE NEED

Apples                             2

Brown sugar                  3 tbsp

Butter                              1 tbsp

Walnuts, chopped       4 tbsp

Raisins                            4 tbsp

Cinnamon powder       1/2 tsp

Nutmeg powder            1/4 tsp

Ginger powder              1/2 tsp

Orange Juice                  4 tbsp

WHAT TO DO

  • Preheat the oven to 190C
  • Mix brown sugar, walnuts,raisins, cinnamon powder, nutmeg powder and ginger powder
  • Cut the butter into small pieces and add to this mixture and combine.
  • Cut off the top of the apple and scoop out the flesh with a small spoon.
  • Ensure that the walls and base of the apple are intact.
  • Stuff the sugar mixture into the apples and sprinkle the balance mixture on top.
  • Arrange the apples in a baking dish and pour the orange juice on and around the apples.
  • Bake for 30-35 minutes till the apples are tender and the skin is loosened.
  • Pour the balance orange juice over the apples and serve warm, preferably with ice cream.
  • Enjoy!

     
NOTES

  1. Other options for stuffing are cooked rolled oats, other dried fruits, candied fruits or ginger, etc.
  2. If you are baking more than 3 apples then it is advisable to rotate the baking tray once after 15 minutes of baking.

 


This is part of the
Bake-a-thon 2015 


 

IMG_0187-7

Check out the Blogging Marathon page for other marathoners doing this BM.
 

 

Baked Mushroom Parmesan

   

If you have read more than three posts in my blog, you will know I simply love Parmesan. It lends itself beautifully to grating unlike cheddar which has to be frozen or mozzarella which sticks to the grater and makes cleaning a mess. It’s not just the ease but it’s perfectly salty and creamy and cheesy to taste and it goes with almost anything.

  

So my Google-ing template is – ‘what I have in excess in the fridge/pantry’ + Parmesan + bake. And it works most of the time!

This recipe is inspired from two sources – this one here and a recipe by Venkatesh Bhat in a TV show few months ago. I brought them together and came up with this gorgeously cheesy baked mushroom. Do try.

So here goes – 

WHAT WE NEED

Button mushrooms, 

quartered                                15

Olive oil                                   1-2 tbsp

Garlic, minced                       3 cloves

Mixed Italian seasoning     2 tsp

Grated Parmesan                  3 tbsp

Salt and freshly ground black pepper

WHAT TO DO

  • Preheat oven to 220C
  • Lightly grease a baking tray
  • Take oil in a bowl. (See notes)
  • Add the seasoning, garlic, salt and pepper.
  • Add the mushrooms and gently toss to combine.
  • Transfer the mushrooms to the baking tray.
  • Sprinkle the Parmesan on top
  • Bake for 15 minutes, or until browned and tender, tossing occasionally.
  • Serve immediately.


 

NOTES

  1. There is no such thing as too much Parmesan. So feel free to add more.
  2. If you are not a huge Parmesan fan like moi, replace it with cheddar.
  3. If you want the mushrooms to be roasted to a near crisp then use 2 tbsp oil and bake for 20 minutes. Else 1 tbsp oil and 15 minutes baking should be a good deal for tender roasted mushrooms.
  4. I set aside some cheese to sprinkle after the baking. That’s optional.


This is part of the
Bake-a-thon 2015 


 

Baked Plantain Chips

Chips 1

We are beginning with Bakeathon today for the entire month of December. We are posting baked recipes on Mondays, Wednesdays and Fridays for the whole month. If that is isn’t exciting I don’t know what is!

Chips 2

The husband loves plantain so much that he can eat it every other day and that is saying a lot for the husband. He is usually the type who moans – “but you made omelette only ten days ago.” Right! But unfortunately for him, we don’t get plantain in this small town and have to travel 100 kms to Kuala Lumpur for it. We go to KL once a month where I buy plantain in bulk and make it three of four times the following week. I have been meaning to try the baked version of these chips ever since I saw it on Harini-Jaya’s blog during the Blogging Marathon few months ago. Finally I did.

So here goes –

WHAT WE NEED

4 small plantains (or 2 large)

2 tbsp oil

Salt

1 tsp Red Chilly powder

WHAT TO DO

  • Preheat the oven to 190C
  • Peel the plantains
  • Slice the plantains to thin round slices
  • In a bowl, pour the oil and add the plantain slices
  • Mix well to coat the oil on all the slices
  • Add salt and red chilly powder and mix well
  • Arrange them on a foil or lightly greased baking tray without overlapping on each other.
  • Bake for 5 minutes
  • Use a spatula to turn the slices on the other side
  • Bake for 3 mins or until the slices are golden brown and the edges are darker in colour
  • Enjoy it with mixed rice or grab a handful and settle down with a book!

Chips 3

NOTES

  1. The plantains available here are very small, almost half the size of those I was used to in Bangalore. So that’s the measure I have used
  2. If you don’t like your chips too spicy reduce the chilly powder quantity to ½ tsp
  3. You can also replace chilly powder with black pepper powder.
  4. It keeps for 2-3 days in an air tight container.

 

 

 

Chips 4

 


This is part of the
Bake-a-thon 2015 


 

Baked Potato Wedges

  

  

Having a toddler at home means making more potatoes. It is one thing that they eat without much of a fuss. So I am always trying out different recipes with potatoes to keep the variety and health aspects intact. But once in a way, a little indulgence is allowed, right?
  

I found this amazing recipe here and these wedges turned out so awesome! I wanted to make some kind of dip to go with it but the husband and kiddo just grabbed it from the oven and I had to sacrifice the dip in order to fight for my share of the fries.

It’s a simple and less guilt version of fries since they are baked and not fried. 

So here goes –

WHAT WE NEED

Russet potatoes                         3, medium to large

Olive oil                                        3 tbsp

Salt                                                 2 tsp

Onion / garlic powder               2 tsp

Mixed dried herbs                      3 tsp

Parmesan cheese, grated         1/3 cup

Fresh herbs, optional                3 tsp

WHAT TO DO

  • Preheat the oven to 190C
  • Grease a baking tray lightly
  • Mix salt, seasoning and onion powder together and set aside
  • Wash and cut the potatoes into wedges
  • Place them in a large bowl, add olive oil and toss them well so that the oil coats all the wedges
  • Sprinkle the cheese and toss well to coat
  • Sprinkle the seasoning mixture and fresh herbs and toss to coat
  • Place the wedges in a single layer on the baking tray with the skin side down
  • Bake for 30-35 minutes till the wedges are golden brown in colour
  • Enjoy!

  

This is my entry for tea time snacks for the Blogging Marathon.

 
Check out the Blogging Marathon page for other marathoners doing this BM.
  

Baked eggplant with Parmesan 

DSC_1043

I have always had a turbulent relationship with the eggplant. Earlier I used to simply hate eating it while my mother made umpteen efforts to somehow get it down my throat. When I got married I had to get used to them because the husband loves eggplant. I have found that it is easier to make things he likes the way he likes them rather than trying to introduce him to new dishes and cuisines. So we had a good deal of Indian varieties of eggplant like ennai kathirikai and baingan ka bhartha.

When we moved to Malaysia, a shocking transformation took place. The husband simply refused to have eggplant of any kind that I made. Same eggplant, same recipe, same husband but different reaction. What’s a girl to do? So I picked this theme for October’s blogging marathon simply to figure out other ways of getting the husband to go back to liking eggplants.

Today’s recipe is adapted from a blogging marathon recipe of yore. Do check it out for some amazing pictures and wonderful step by step guidelines. So here goes-

Serves 2 

WHAT WE NEED

1 large eggplant

2 bread slices ground to crumbs

1 egg

Salt

Pepper

3/4 cup tomato sauce

2 cups grated cheese ( I used around 1 1/2 cup of Parmesan and 1/2 cup of cheddar)

WHAT TO DO

  • Mix breadcrumbs, salt and pepper and keep in a plate so as to be easy for dipping the eggplant slices.
  • Beat an egg and keep it in an open mouthed cup for easy dipping again
  • Preheat the oven to 200C
  • Grease a baking tray with olive oil or line it with parchment paper.
  • Peel the eggplant and cut them into half inch thick slices
  • Dip each slice in the beaten egg and coat each slice with the breadcrumb mixture
  • Place the slices on the baking tray in a single layer not overlapping each other.
  • Bake the eggplant slices for 10 minutes. Then flip each slice and bake for another 10 minutes
  • Spread  half of the tomato sauce at the bottom of an 8 x 8 baking pan
  • Place the eggplant slices on the sauce without overlapping each other.
  • Cover the eggplant generously with cheese
  • Pour the other half of the tomato sauce and place the balance eggplant slices and cover with cheese again.
  • Cover the pan with aluminum foil and bake at 200 C for 25 minutes
  • Remove the foil and bake it uncovered for 10 minutes
  • Enjoy !

DSC_1044

NOTES

  1. I added some extra cheese after baking and before serving simply because the husband is quite the cheesy guy.

Check out the Blogging Marathon page for other Blogging Marathoners doing this BM

Lotus Root Chips #MonsoonMojo


When we moved to Malaysia, I made a resolution to include as many local delicacies as possible in our day to day meals. That is a tough proposition since we are vegetarians (flexible on eggs) and this is a seafood paradise. So, as a first step, I decided to start adapting local vegetables that aren’t so common in India. My first experiment was with the turnip and it turned out quite yumm.

The next item I had my eyes on was lotus roots. Not very pretty to look at but intriguing all the same. The first time I picked it up, I forgot about it and found it a week later at the bottom of my veggie tray in the fridge. You don’t want to know more. This time I kept it next to the milk so that I looked at it thrice a day.


No recipe I found was very exciting. Finally I decided that frying anything should only end up in tasty-land. But last week I came across quite a few recipes on baked chips. So I decided to do both. So here goes –

WHAT WE NEED

To Bake

1 Lotus Root

1/2 – 1 tbsp Olive Oil

1/2 tbsp Extra Virgin Olive Oil

1/2 tsp Ground Pepper

1/2 tbsp Cumin Powder

1/2 tsp Sesame Powder

Salt

1 tsp Vinegar

2cups Water

To Fry

1 Lotus Root

Pink Salt

1/2 tsp Chilly Powder

1/2 tsp Cumin Powder

1 tsp Vinegar

2 Cups Water

WHAT TO DO

Irrespective of whether you are frying or baking, you need to –

  • Mix the vinegar and water. Keep aside
  • Wash, wash and wash the lotus root. It’s a root.

   

  • Cut off the ends.
  • Admire the design inside

 

  • Peel the skin
  • Slice it thinly

 

  • Soak it in the vinegar water and forget about it for 15 minutes.

Meanwhile, prep for the next steps – lay out some tissues to dry the roots when they are taken out of water.

  • If you are baking then grease the baking tray with some olive oil. Dry roast and grind the pepper. If you don’t have cumin and sesame powder. Dry roast and grind them too.
  • If you are frying then pour some oil in a pan, set out tissues to catch the extra oil. Get that cumin powder.

15 minutes not yet done? Ok, superhuman, go get a glass of water and take a deep breath.

  • Drain the water from the lotus root slices.
  • Place each slice individually on the tissue paper to soak up the remaining water.

It pays to have a little helper


  • Place another tissue on top to quicken the drying out process.

Take a moment to look at the semi wet tissue on top. It would have pretty lotus root imprints all over.

for Baking

  • Preheat the oven to 190C
  • Put all the slices in a mixing bowl. Add the olive oil, extra virgin, olive oil, ground pepper, cumin powder, sesame powder and salt.
  • Toss like a pro to coat all the slices with the oils and seasoning.
  • If you are not a pro and tried tossing, spend a couple of minutes to pick the slices off the floor and clean up the oil stains. You could just use your hands to evenly coat the slices.
  • Place the slices individually on the baking sheet /tray. Don’t overlap.


I know I have squeezed in more than capacity. Mumbai local train habits never die. “Thoda adjust karo”.

  • Bake for 8-10 minutes.
  • Wait for a couple of minutes before munching away!
  • Store in an air tight container if it lasts longer than ten minutes.

 

for Frying

  • Heat the oil
  • Drop the chips in
  • Fry till they star browning. Then take it out.

 

  • Season with pink salt, chilly powder and cumin powder
  • Munchy time! Else air tight container.

These would serve best on a rainy day watching the raindrops slide down your window.

  


NOTES

  1. Lotus roots brown almost immediately on slicing. Hence the need for vinegar water. You could try slicing directly over the hot oil, if you are used to it. I am so not.
  2. Most recipes I saw recommended sesame oil to fry. I did not have it. So I used sesame powder and rice bran oil for frying.
  3. If you don’t have pink salt, use regular salt.

I liked the baked version better than the fried one. Same crunch less oil. Yay!

I am sending this for #MonsoonMojo hosted by Kalyani 

Cabbage nu Muthia

 My internet connection is driving me nuts. It went on a fifty day vacation which is beyond its annual leave quota it’s finally back but is still in vacation mode and is willing to work only with innumerable additional perks. So since I can’t disconnect it, I decided to reduce my dependence on it. I dug out my ancient cookbooks and decided to derive inspiration from them rather than google – “have lots of cabbage. What to do?”

 
This recipe is from a Gujarati cuisine book I bought almost a decade ago. I never used it before but kept it safe for future reference – which is now! This is a simple recipe and hence I couldn’t help make some modifications based on my fridge and pantry inventory. So here goes –

WHAT WE NEED
250 gms cabbage
50 gms sweet corn
100 gms besan / chickpea flour
1/2 tsp ajwain
1 tsp asafoetida
2-3 green / red chillies, finely chopped
1 tsp red chilly powder
1/2 tbsp sugar
Juice of 1 small lemon
Salt
1-2 tbsp Oil
Water

WHAT TO DO
Shred or cut the cabbage finely. Mix it with salt and forget about it for 20 minutes


Cook the corn in water for 7-10 minutes till soft
After 20 minutes, preheat the oven at 165C
Squeeze the water out of the cabbage and drink it. At least use it for making dal or rasam.
Add corn, finely chopped chillies, chilly powder, lemon juice, sugar, asafoetida, ajwain and salt( if required). Mix well.


Add the chickpea flour little by little till it forms a stiff dough.
Shape 7-8 patties from the dough.
Grease a baking pan or baking sheet and place the patties on it. Brush the top side of the patties with oil


Bake for 8-10 minutes. Then flip it over and bake for another 7-9 minutes till the patties are golden brown.
Enjoy it with ketchup or green chutney!

NOTES

  1. As per the original recipe the dough had to be shaped in rolls and steamed for 15-20 minutes. That did not work for me and so I baked them.
  2. The corn and ajwain are my addition and can be omitted


This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Cheesy Paneer Enchiladas

CHEESY PANEER ENCHILADAS
My entry for today under Tortilla based dishes is Paneer Enchiladas. This recipe has everything I love – paneer, mushroom and cheese! So I was pretty excited making it.
The good thing is that the husband hates paneer and so I usually get to have the lion’s share of all paneer-ness. Now the not so good news is my two year old loving it (just like me) and it’s hard to fight for paneer (or anything else) against all that cuteness.
So while I was making these enchiladas, she had the freshly made paneer, then the golden brown roasted paneer and finally she tore open the enchiladas to just pick on the paneer. Takes after her mother!!
So the dish turned out good but somehow the photos did not. So this once, just take my word and try it and don’t judge this recipe by its photo….
WHAT YOU NEED
IMG-20150624-WA0009
4 tortillas
100 gms paneer, cubed
4 button mushrooms, sliced
4 tomatoes,sliced
1 green pepper, deseeded and sliced
1 onion, sliced
2 pods of garlic, chopped
80-100 gms cheddar cheese, grated
3-4 tblsp of olive oil
salt and freshly ground pepper
WHAT TO DO
Cook the corn in water for 7-8 minutes till it is cooked but retains its crunch.
Heat 2 1/2 tbsp oil in a pan.
Add the paneer and mushrooms and fry till the mushrooms are soft and thepaneer is slightly browned.Keep aside.
In the same pan, add another 1 tbsp oil and fry the onion, green pepper and garlic for 5 minutes over medium flame.
Add the tomatoes, salt and pepper and cook covered till the tomatoes are mushy and it begins to thicken.
IMG-20150624-WA0008
Blend this mixture to make a sauce.
Return the sauce to the pan over heat, add the paneer, mushrooms, corn and half of the cheese and simmer over low heat for 3-5 minutes.
IMG-20150624-WA0007
Pre heat the oven at 200C
Warm the tortillas over a tava.
Pour little sauce in a baking dish till it’s bottom is coated with the sauce.
IMG-20150624-WA0052
On each tortilla, place a little of the sauce and paneer mixture.
Roll up the tortilla and arrange them side by side on the baking dish with the seam side facing downwards.
Pour the remaing sauce over the wrapped tortillas and sprinkle the rest of the cheese on top.
IMG-20150624-WA0035
Bake for around 10-12 minutes till the cheese melts.
IMG-20150624-WA0003
Notes
1. You can either blend the sauce to a chunky or smooth paste depending on your taste. I like it chunky and so my sauce is not smooth purée like.
2. You can use other melting cheese like mozzarella instead of cheddar. Your baking time would vary depending on the cheese you use.