Yang PaBbang

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We are almost at the end of our baking mega marathon. I was quite worried at the beginning because I wasn’t as prepared as I should have been and the strategy was to bake almost everyday. But surprisingly I enjoyed this month immensely. My routine would be to finish the day’s cooking by 7 in the morning and then start with kneading the dough. I would leave it for the first rise and get my daughter ready for school. Once I dropped her off, I would return and shape the dough for the second rise and then bake the bread and click the photos before the natural light went away. Then I would write the blog post for the day and edit the pictures. I am so used to this routine, to this extremely thereupetic alone time simply kneading the dough and feeling the wet shaggy mixture turn into a soft pliant dough, to watch in awe every time the dough rises and chew my nails nervously every time it doesn’t rise as fast, to hover around the oven till the nicely golden brown is reached and grab it out before it runs a risk of turning black. I have a feeling I am going to miss all of this. I hopefully will continue baking breads, just not so many at a time.

Today’s bread is a delightful Korean bread which is both stuffed and topped with vegetables. It also takes lesser time than other breads because it needs only one rise and is baked soon after which makes it perfect for a faster bake. The original is not vegetarian but Varada posted a vegetarian version of it. I followed the recipe except I used half all purpose flour and half whole wheat flour and I changed the vegetables. I did not have capsicum and so I replaced that with some corn and olives and the result was some absolutely yummy bread which I had for breakfast, lunch and dinner.

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Country – Korea

Makes one 12″ loaf

Recipe adapted from here

WHAT WE NEED

For the dough

All purpose flour               1 cup

Whole wheat flour            1 cup

Instant yeast                       1 tsp

Olive oil                               2 tbsp

Salt                                       1/2 tsp

Lukewarm milk                 1 cup

For the filling & topping

Mozzarella                          1/4 cup

Onion, small, chopped      1

Olives, pitted & chopped   2-3 tbsp

American corn,  cooked     1/4 cup

Cayenne pepper                   1/2 tsp

Salt & pepper
WHAT TO DO

  • Mix all the ingredients for the dough and knead well for 5 minutes till the dough is soft and pliant
  • Cover and set it aside in a greased bowl for it to double in volume, around an hour or so
  • Mix all the ingredients for the filling and set aside
  • Preheat the oven to 190C
  • Grease a 10″ loaf pan
  • Roll out the dough into a rectangle of 12″ breadth
  • Place 3/4 of the filling in the middle and close it lengthwise to seal the ends of the dough
  • Transfer the dough to the loaf pan
  • Top the balance ingredients on the dough
  • Bake for 45 minutes or till it is nicely brown and leave it in the oven for another 15 minutes
  • Take out and let cool 
  • Enjoy!

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This is my post for the Mega Marathon under the letter ‘Y’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Potato and Corn Chowder

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Honestly, I cannot believe that I completed the Mega Marathon in time. It was a challenging month with the moving in to the new house and settling down and blogging daily. Of course, in my mother’s words -“You could simply have done it next month.” But it is hard to explain as to why doing my first mega marathon is important. It is Very Important and I did it!!!

I have two thank yous to give out – one to my blender which worked tirelessly the whole month blending my soups and secondly to my new maid who just could not understand why the blender needed to be used everyday. In her (translated) words – “Didi, you are just three of you in the house. How do you come up with so many vessels and why is the blender used daily?” After I explained food blogging to her, her daily comment was “Aaj phir se photo? (Clicking food pics again?)” Well well.

I had so many recipes bookmarked for the soup edition. I wanted to do at least one pasta soup, one in a bread bowl and one chocolate too. But I couldn’t manage them. Hopefully I will get to these soon. All in all, I had a fabulous time making and savoring these soups and clicking and blogging about them with some truly amazing people around the world.  So here is my final soup of this Mega Marathon –

Serves 3

Recipe adapted from here.

WHAT WE NEED

Olive oil                          1 tbsp

Onion, medium            1

Garlic cloves                  3

Potatoes, medium       3

Corn, shelled                 1 cup

Vegetable stock            3 cups

Salt & Pepper

 

WHAT TO DO

  • Heat the oil. Chop and add the onion and garlic cloves
  • Peel and cut the potatoes into cubes.
  • Add the potatoes once the onion is translucent and saute for 2-3 minutes
  • Add the corn, salt, pepper and vegetable stock and cook till the potatoes are fully cooked
  • Let the mixture cool and then blend it to a smooth puree
  • Transfer it back to the pan and bring to a boil
  • Serve hot
  • Enjoy with some bread or crackers!

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This post is part of the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Corn and Capsicum Soup

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I believe this is the longest I have gone in my blog without a recipe including cheese. And how could we let that happen? Though this one doesn’t have cheese as a main ingredient, it does lend a lovely flavour to the soup and though it is optional, I would recommend it wholeheartedly.

This soup has curry powder as its main flavour. I did not have it in my kitchen and figured that it shares a lot of ingredients with our very own garam masala and so the substitution was made with delicious results. I have used only green capsicum but you could use a combination of green and red. Usually I wouldn’t mind if the vegetable stock is substituted with water but I would not recommend that here because the garam masala and stock blend well to flavour the capsicum and corn. So do take time to make or buy the stock.

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Serves 2

Recipe adapted from here

WHAT WE NEED

Olive oil                                    1 tbsp

Capsicum, large                    1

Onion, medium                     1

Garam masala                        1 tsp

Shelled corn                           1 1/2 cups

Vegetable stock                    1 cup

Milk                                          1 cup

Salt & Pepper

Cheddar cheese, grated      to garnish

 

WHAT TO DO

  • Heat oil in a saucepan
  • Chop and add the capsicum and fry for 2-3 minutes
  • Chop and add the onion and fry for 2 minutes
  • Add the garam masala and salt and mix well
  • Add the corn, pepper and vegetable stock and bring to a boil
  • Simmer for 5 minutes till the vegetables are cooked tender
  • Let the mixture cool and then blend it to a smooth puree
  • Add milk  and the puree to the saucepan and mix well
  • Bring to a boil and turn off the heat
  • Garnish with grated cheddar cheese
  • Enjoy!

 

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This post is part of the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Baked Spinach & Corn

 
I have seen and heard so much about baked spinach and corn but somehow I have never tried making it. I always end up making pasta with white sauce and forget about this wonderful combination.

So when my favorite chef on TV, Venkatesh Bhat showed his recipe I knew I had to make it.

So I made this recipe in two parts – one is the Bechamel Sauce and the other is this one.

  

So here goes –

Serves 2 and a cheese loving toddler

WHAT WE NEED

Boiled corn              1 cup

Water

Pinch of sugar

Olive oil                      1 tbsp

Spinach                      1 bunch

Garlic                          2 pods

Bechamel sauce       2 cups

Mixed dried herbs   2-3 tsp

Cherry tomatoes      6-8

Cheese                         Lots

WHAT TO DO

  • Boil water sufficient to immerse the spinach.
  • Once it is boiled, add the pinch of sugar
  • Once the sugar has melted, add the spinach such that it is completely immersed in the water.
  • Let it remain for 2-3 minutes. Then drain the water and pass the spinach under cold running water.
  • Squeeze the spinach and finely chop it and set aside.
  • Heat olive oil in a panama add finely chopped garlic to it
  • After the garlic attains a mild brown color, add the spinach and sauté for around 5 minutes
  • Remove the spinach and garlic from the pan.

   

  • Preheat the oven to 250C
  • In the same pan, pour the Bechamel sauce.
  • Once it’s warm, add the corn, spinach and garlic and mix well to combine
  • Add the requisite amount of salt and stir well.
  • After 4-5 minutes, transfer the  mixture to an oven safe dish
  • Sprinkle the mixed herbs and pepper ppwder.
  • Add the cherry tomatoes either whole or halved
  • Grate cheddar and mozzarella cheese and sprinkle generously on top
  • Bake for 7-8 minutes or until the cheese melts and attains a golden brown color. I baked for 5 minutes and then set the oven to broil for around 4 minutes.
  • Take it from the oven, drool, click some photos and enjoy with some bread!

   

NOTES

  1. You can also add fresh herbs, parsley, basil and pitted olives along with the cherry tomatoes.
  2. You can use as much or as less cheese as you want. You can use either cheddar or mozzarella or a mix of both. I used only cheddar.
  3. I used an 8*8 square dish. 

 

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

    

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.