Desi Fiesta

International recipes

Pholourie with Tambran Chutney Recipe |Trinidad Street Food

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Pholourie is a deep fried spicy chickpea snack which is a very famous street food eaten in Trinidad and Tobago. This version of Pholourie is noramally refered to as dhal and flour Pholourie. These fried snack is served with either a mango chutney or tamarind chutney. This is completely different from Indian Pakodas as flour and yeast is added to this.As per Wiki Pholourie is originated from Fulfuri which is a bengali pakoda. There is a famous Bhojpuri Song “Pholourie Bina chutney kaise bani” ( How to make Pholourie without chutney??)   of Sunder popo .I heard the song he he funny they are right now I can’t skip the chutney 😛 .

I have tried Tirini cuisine last month for my stuffed breads theme and learned a lot about the cuisine and it similarity to Indian cuisine . I wanted to do this Trini street food for the mega marathon and letter P was something I decided very early.This is such an amazing snack to have , and Yeah I won’t recommend skipping the chutney as they both are happy couple when had together is happiness ever after. I made Tamarind Chutney which is called Tambran chutney in Trini. I  have some nostalgic memories surrounding Puliyanga which I will share in some other post.The chutney traditionally is made differently,but the chutney was super yummy combo with Pholorie.  Moving on to the recipe.

P for Pholourie with Tambran Chutney 

Theme~ Street Food Recipes

Recipe Adapted from Here

Ingredients 

For Tambran Chutney

  • Fresh Tamarind – 10-15 Nos
  • Sugar – 3 tbsp
  • Pepper -1 tsp
  • Coriander leaves – 1/4 cup
  • Garlic -2 clove
  • Habanero Chilli – 1 No
  • Salt to taste

For Pholourie

  • Chick peas/ Channa dal – 1/2 cup
  • All Purpose Flour – 1/2 cup
  • Dry Active Yeast – 1 1/2 tsp
  • Turmeric pd – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Habanero chilli – 1 or 2
  • Garlic – 2 Cloves
  • Salt to taste
  • Water – 1/2 cup
  • Oil for frying

Method 

For Tambran Chutney

  • Break the tamarind and remove the skin and veins from it.
  • In a sauce pan put the tamarind and pour water till the tamarind are immersed.
  • After It boils for a while and cooks well the seeds starts coming out and the tamarind mushes.
  • Remove all the seeds from the tamarind pulp.
  • In a mixer put coriander leaves , garlic,habanero Chilli  with some water make a coarse paste.
  • Add sugar, salt, coriander mixture,pepper pd and mix them well.
  • Cook the chutney for 5-6 mins till it thickens.

For Pholourie

  • Soak chick pea dal in water overnight or 5 hours at least. Drain the water fro the dal.
  • In Mixer put the dal, chillies,garlic and blend it till a smooth paste. Transfer it to a bowl.
  • In a bowl take luke warm water add dry yeast to it and wait till it froths up.
  • Add flour, turmeric, salt,yeast mixture to the dal and mix them well.
  • Cover and keep the batter in a warm place for proofing about an hour.
  • After the batter rises mix them well.
  • Heat oil in a pan , add a spoon of batter to the hot oil and fry till golden brown.
  • Do the same for rest of the batter. Serve them hot with Tambran chutney.

 

5.0 from 10 reviews
Pholourie with Tambran Chutney Recipe |Trinidad Street Food
 
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Pholourie is a deep fried snack eaten in Trinidad and Tobago and they are a famous street food.
Author:
Recipe type: Street Food Recipe
Cuisine: Trini Cuisine
Serves: 20
Ingredients
For Tambran Chutney
  • Fresh Tamarind - 10-15 Nos
  • Sugar - 3 tbsp
  • Pepper -1 tsp
  • Coriander leaves - ¼ cup
  • Garlic -2 clove
  • Habanero Chilli - 1 No
  • Salt to taste
For Pholourie
  • Chick peas/ Channa dal - ½ cup
  • All Purpose Flour - ½ cup
  • Dry Active Yeast - 1½ tsp
  • Turmeric pd - ¼ tsp
  • Cumin seeds - ¼ tsp
  • Habanero chilli - 1 or 2
  • Garlic - 2 Cloves
  • Salt to taste
  • Water - ½ cup
  • Oil for frying
Instructions
For Tambran Chutney
  1. Break the tamarind and remove the skin and veins from it.
  2. In a sauce pan put the tamarind and pour water till the tamarind are immersed.
  3. After It boils for a while and cooks well the seeds starts coming out and the tamarind mushes.
  4. Remove all the seeds from the tamarind pulp.
  5. In a mixer put coriander leaves , garlic,habanero Chilli with some water make a coarse paste.
  6. Add sugar, salt, coriander mixture,pepper pd and mix them well.
  7. Cook the chutney for 5-6 mins till it thickens.
For Pholourie
  1. Soak chick pea dal in water overnight or 5 hours at least. Drain the water fro the dal.
  2. In Mixer put the dal, chillies,garlic and blend it till a smooth paste. Transfer it to a bowl.
  3. In a bowl take luke warm water add dry yeast to it and wait till it froths up.
  4. Add flour, turmeric, salt,yeast mixture to the dal and mix them well.
  5. Cover and keep the batter in a warm place for proofing about an hour.
  6. After the batter rises mix them well.
  7. Heat oil in a pan , add a spoon of batter to the hot oil and fry till golden brown.
  8. Do the same for rest of the batter. Serve them hot with Tambran chutney.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

Firi Firi Doughnuts Recipe | Tahitian Breakfast Doughnuts

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Firi Firi is a Tahitian breakfast recipe, These doughnuts have the coconut flavor and tastes delicious when had warm with some sugar coated over it. I am landing to french polyenesia today, these doughnuts are a very popular street food breakfast . Tahiti is one of the largest islands in polynesia , it is shaped like 8 .. This is the reason why traditionally the doughnuts are shaped 8 I assume.. Firi Firi can be shaped two ways the traditional way is to make it 8 shape or long strips or if you want you can shape them anyway you like. I opted for the long strips and I will post the 8 shaped too once I make them after the marathon gets over, the dough is the same but you need some patience to make them  8 shaped ones, as the dough is quite sticky to handle. The dough is shaped 8 for even cooking. I opted for a no messy hands way using a piping bag it  was a breeze to make. Tahitian cuisine is known for its tropical fruits and the array of jams they produce with  the fruits available.

When I was researching F I had a hard time choosing as there are so many recipes I wanted to try but I went with this easy  and delicious recipe which was a perfect breakfast to start a day.  I read so much about this country I had never came across and this is my first Tahitian recipe. I just fell in love with the cuisine , I will sure try some more from this cuisine and post it here. For my last day of the week I wanted to end it with a sweet and what is more better than doughtnuts. Here goes the recipe..

 

Recipe is Adapted from here

Ingredients

  • All-purpose flour – 2 1/2 cup
  • Sugar – 3/4 cup ( I used castor sugar)
  • Coconut Milk – 1 cup
  • Water – 1/2 cup ( Lukewarm)
  • Dry active yeast – 2 1/2 tsp
  • Oil – for Deep Frying
  • Granulated sugar – 1/2 cup ( to coat)

Method

  • In a bowl of lukewarm water add the yeast and 1 tbsp of sugar. Mix it well and set aside.
  • Let it stand for 10 mins or till it gets frothy and the yeast gets activated.
  • In a mixing bowl add all purpose flour, sugar, the yeast mixture, coconut milk, salt and form a thick batter.
  • Cover and let it rest for 2 hours in a warm place. If you living in a cold country preferably in the oven with the light on.
  • Heat oil in a pan. Meanwhile, in a piping bag with a round nozzle fill in this batter and keep it ready.
  • Take granulated sugar in a plate and keep it ready.
  • Pipe the batter into the hot oil cutting out (about 4 to 5 inches long) with the help of a knife.
  • I fried 5 at a time, depending on the size of your kadai fry them till golden brown from both sides.
  • Transfer the doughnuts to a kitchen towel lined plate and then roll the doughnuts in the plate of granulated sugar when they are still warm.
  • Serve them warm with any jam or as it is with coffee.

 

5.0 from 11 reviews
Firi Firi Doughnuts | Tahiti
 
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Firi Firi is a Tahitian breakfast recipe, These doughnuts have the coconut flavor and taste delicious when had warm with some sugar coated over it.
Author:
Recipe type: Breakfast
Cuisine: Tahitian Cuisine
Serves: 20
Ingredients
  • All-purpose flour - 2½ cup
  • Sugar - ¾ cup ( I used castor sugar)
  • Coconut Milk - 1 cup
  • Water - ½ cup ( Lukewarm)
  • Dry active yeast - 2½ tsp
  • Oil - for Deep Frying
  • Granulated sugar - ½ cup ( to coat)
Instructions
  1. In a bowl of lukewarm water add the yeast and 1 tbsp of sugar. Mix it well and set aside.
  2. Let it stand for 10 mins or till it gets frothy and the yeast gets activated.
  3. In a mixing bowl add all purpose flour, sugar, the yeast mixture, coconut milk, salt and form a thick batter.
  4. Cover and let it rest for 2 hours in a warm place. If you living in a cold country preferably in the oven with the light on.
  5. Heat oil in a pan. Meanwhile, in a piping bag with a round nozzle fill in this batter and keep it ready.
  6. Take granulated sugar in a plate and keep it ready.
  7. Pipe the batter into the hot oil cutting out (about 4 to 5 inchs long) with the help of a knife.
  8. I fried 5 at a time , depending on the size of your kadai fry them till golden brown from both sides.
  9. Transfer the doughnuts to a kitchen towel lined plate and then roll the doughnuts in the plate of granulated sugar when they are still warm.
  10. Serve them warm with any jam or as it is with coffee.

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Chebab ( Emirati Pancakes) With Date Syrup | Emirati Breakfast Recipes

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Chebab is Emiriti Breakfast pancakes, which is had with some date syrup drizzled on top. Emirati cuisine is a combination of cuisine from middle east and Asian. I wanted to explore this cuisine 4 years back when I was doing april marathon and finally, here I am with a breakfast spread for this cuisine. The Most popular Emirati breakfast bread include raqaq, Khameer, and Chebab. These breads are generally served with dates syrup, eggs,or chami ( made with hung curds) / cheese. Chebab come from the name cheb which means flipping over, As this pancake is flipped over and cooked they are Chebab. Saffron and cardamom are more used in this cuisine so you might find almost all the recipes using them especially if it a sweet. The traditional recipe calls for egg but used egg replacer making it a eggless version.This bread is similar to the Moroccon Baghrir , except for the cardamom and saffron flavor.  Another very famous breakfast is Balaleet which is sweetened vermicelli again flavored with cardamom and saffron, some recipes also call for rose water. It is served with egg omelet but here I skipped it. Balaleet is a traditional dish made during Eid , Ramadan for Iftar. Khabeesa is another dessert which is had for breakfast too, it is made of roasted wheat flour which is blended with hot caramelized sugar syrup with cardamom and saffron. There is an another version of Khabees with semolina / Rava which made more often. Saw few videos in youtube and made them.

I had some sweets planned for letter C but this cuisine was yet to explore so went with it. I wanted to create a breakfast table spread so added the two famous dessert breakfast to the pancakes. Khabeesa was more time consuming that chebab its tastes was completely different from our usual wheat flour halwa. I made the dates syrup from scratch and as I read all over it tasted delicious with them I made some cream cheese filling to go with the pancakes too. Spread some sweetened cream cheese filling in a pancake sandwich them with other and take a bite it is addictive. My pancakes are made in a hurry so they might not look pretty but they taste is worth trying. We had our pancakes as a snack though it is a breakfast recipe, sometimes this happens I think to every blogger breakfast recipe is served for lunch and lunch for dinner he he he 😀 I also added some Karak chai to complete the breakfast table though we are not tea people.. Breakfasts are an essential meal in a day, I am trying to implement.  For my Letter B I chose to make a breakfast here I am with my first breakfast from the theme .Tomorrow is the D day, I mean letter D day till then enjoy this letter C.

Do Check My A- Z series till Now

A for Andhra Lunch Menu

B for Beach Sundal

C for Chebab ( Emirati Pancakes ) and Emirati Breakfast Table

Emirati Breakfasts

  • Chebab ( Emirati Pancakes)

  • Khabeesa ( Wheat flour version)

  • Balaleet ( vermecilli sweet)

  • Karak ( Cardamom and saffron infused Chai)

Adapted from Here

Ingredients

All-purpose Flour – 2 cups
Non- fat Milk pd – 2 tbsp
Active Dry Yeast -1 tsp
Sugar – 1/4 cup
Warm Water – 3 cups( or less depending on the consistency)
Cardamom pd – 1/2 tsp
Saffron – Few strands soaked in warm water.
Baking soda – 1 tsp
Salt a pinch
Egg replacer -3 tsp (mixed in 4 tbsp warm water)
Oil or ghee – as needed to make the pancakes.

Method

  • In a mixing bowl sieve the flour, baking pd and milk powder.
  • Add yeast, sugar, salt, cardamom pd. pinch of salt and mix them well.
  • Add the wet ingredients to them saffron syrup and Egg replacer mix. You can add lemon yellow color to the batter if you want to . I added just a drop.
  • Mix them well and add water little by little to make the pancake batter. Preferably use warm water to make the batter.
  • The batter must be not too thick like our normal pancakes nor thin like dosa batter.
  • Cover and keep it in a warm place for the yeast to react for 1 hour 30 minutes.
  • After 1 1/2 hour the batter will rise and get fermented. You can see the batter fermented by the froth and smell of the yeast.
  • Heat a tawa or a pan, Mix the fermented batter well.
  • Once the tawa is hot , grease it with ghee or oil and pour in a ladle of batter and gently rotate the ladle on the batter clockwise like we do for dosa.
  • Cook on one side once lightly browned flip and cook the other side and transfer them to a plate.
  • Do the same for the rest of the batter.
  • Enjoy this soft pancake with dates syrup or cream cheese or Nutella.


5.0 from 13 reviews
Chebab ( Emirati Pancakes) With Date Syrup | Emirati Breakfast Recipes
 
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Chebab is a traditional Emirati breakfast had with dates syrup. These yeasted pancakes are perfect breakfast to relish.
Author:
Recipe type: Breakfast Recipe
Cuisine: Emirati Cuisine
Serves: 4
Ingredients
  • All-purpose Flour - 2 cups
  • Non- fat Milk pd - 2 tbsp
  • Active Dry Yeast -1 tsp
  • Sugar - ¼ cup
  • Warm Water - 3 cups( or less depending on the consistency)
  • Cardamom pd - ½ tsp
  • Saffron - Few strands soaked in warm water.
  • Baking soda - 1
  • Salt a pinch
  • Egg replacer -3 tsp (mixed in 4 tbsp warm water)
  • Oil or ghee - as needed to make the pancakes.
Instructions
  1. In a mixing bowl sieve the flour, baking pd and milk powder.
  2. Add yeast, sugar, salt, cardamom pd and mix them well.
  3. Add the wet ingredients to them saffron syrup and Egg replacer mix.
  4. Mix them well and add water little by little to make the pancake batter.
  5. The batter must be not too thick like our normal pancakes nor thin like dosa batter.
  6. Cover and keep it in a warm place for the yeast to react for 1 hour 30 minutes.
  7. After 1½ hour the batter will rise and get fermented.
  8. Heat a tawa or a pan, Mix the fermented batter well.
  9. Once the tawa is hot , grease it with ghee or oil and pour in a ladle of batter and gently rotate the ladle on the batter clockwise like we do for dosa.
  10. Cook on one side once lightly browned flip and cook the other side and transfer them to a plate.
  11. Do the same for the rest of the batter.
  12. Enjoy this soft pancake with dates syrup or cream cheese or Nutella

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

Dulce De Leche Chocolate Truffle | Chocolate Truffles Recipe

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Raining truffles here… I am here with another super addictive truffle. Dulce de leche is my favorite to relish by itself, But I thought to combine this sinful dessert with chocolate and make soft and smooth truffles.After a long time, I took out my instant pot to make this delicious dessert, this creamy caramelized sauce is so sinful by itself. Traditionally it takes more than an hour to cook a perfectly colored dulce de leche, but it only took 45 mins to make these in the Instant Pot.

I have exploded a can of condensed milk years back when I tried them for the first time. Making it in the Instant Pot was a breeze.
I love making chocolate ganache truffles, so thought why not I make a dulce de leche chocolate truffles the same way. The consistency of the truffle depends on how thick your dulce de leche is. You can either coat them with cocoa pd or coat them with candy melts. These melt in the mouth, rich truffles are sinful dessert to indulge for sure. Diving into the recipe without further adieu. Am loading this post with more captures I know, I am out words and want you to virtually enjoy these yummy treats.


Dulce De Leche Chocolate Truffles
 
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These are melt in mouth truffles made with two sinful ingredients. Dulce de leche and chocolate make these truffles sinfully addictive and you won't stop having just one.
Author:
Recipe type: Dessert
Cuisine: International Cuisine
Serves: 20
Ingredients
For Dulce de Leche
  • Condensed Milk- 1 can
For Truffles
  • Chocolate Chips - 2½ cups
  • Heavy Cream - ½ cup
  • Dulce de leche - 1 can
  • Chocolate candy melts - 1 cup ( for coating)
  • Cocoa pd - To Coat
Instructions
How To Make Dulce De Leche In the Instant Pot
  1. Remove the label from the condensed milk, check if there is an opening or damage ( as we are cooking in a pressure cooker it can be hazardous ).
  2. Place the condensed milk in the instant pot.
  3. Pour water until the can is fully submerged in water.
  4. Turn the knob to seal mode on the lid of the instant pot.
  5. Cook in manual mode high pressure for 40 -45 minute.
  6. I left the can in low for 25 minutes.
  7. Once the pressure goes down open the lid.
  8. Leave it open till the water cools down.
  9. Remove the can and refrigerate it without opening this becoz the tin might be hot from inside still.
  10. After the can cool down completely open and tada dulce de leche is ready.
How To make truffles
  1. In a bowl put the chocolate chips and keep it ready.
  2. In a saucepan put the dulce de leche and cream.
  3. Turn on the heat to medium, Mix the mixture using a ladle or whisk till smooth.
  4. Once you see small bubbles popping from the sides, turn off the heat.
  5. Your dulce de leche ganache is ready.
  6. Now pour the hot dulce de leche and cream mixture on the chocolate chips.
  7. Whisk them well till all the chocolate melts down and the mixture looks smooth shiny in texture.
  8. Cover the bowl with a cling wrap and refrigerate for an hour.
  9. After the mixture becomes firm, using a scoop or a spoon make equal sized balls.
  10. You can dust your hands with cocoa pd or grease them with butter.So that it is easy to roll the balls.
  11. Place the balls on a tray, cling wrap it and store in the fridge for 30 more minutes.
  12. After 30 minutes melt the candy melts in a microwave for 30 seconds or use a double boiler method to melt them.
  13. Take each ball and drop it in the melted chocolate. Coat them from all sides.
  14. Using a fork tap the balls and remove the excess chocolate.
  15. Place all the chocolate covered truffle on a parchment paper lined tray.
  16. Do the same for rest of the truffles, drizzle some melted chocolate on top of each chocolate covered truffles or just coat the truffle balls with cocoa pd.
  17. Refrigerate the truffles or leave them at room temperature until the chocolate sets well.
  18. Enjoy this addictive truffle, store them in a refrigerator for 3 days.

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Panqueques de dulce de leche ( Crepes with dulce de leche) Recipe | Alfajores ( sandwich cookies with dulce de leche) Recipe ~ Uruguayan Cuisine

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Uruguay Recipes

 

Today we are landing on U after T for thai cuisine , For U I chose  Uruguay which is officially called eastern republic of Uruguay a southeastern region in south america. Uruguayan culture is strongly influenced by Europe the language spoken here is Spanish and some speak a mix of Italian and Spanish which is called Cocoliche. Meat is a fundamental part in this country and dish prepared with dulce de leche our very famous here. So for today I chose two addictive dishes you will sure like it 100% as it contains the delicious dulce de leche.Alfajores are short bread cookies prepared which is sandwiched between in between dulce de leche. Panqueques de dulce de leche  is a sinful dish and a perfect breakfast or snack to enjoy, By sinful I really mean it . It is sent me to heaven I, My daughter and H we totally enjoy the stacked crepes a lot .. Again desserts are following , I really couldn’t stop my self doing a dessert again today , feeling fulfilled and happy about both dishes I made for U  specially. Will meet you all tomorrow with next letter till then enjoy the heavenly recipes ..
Uruguay Cookies recipe

 

Uruguay desserts
Recipe Source : Joy of baking

Alfajores

                                         Recipe Category
    Preparation time
   Co ok Time
                                              Cookies
15 mins
15 mins
Cookie recipes
  Ingredients 

 

  All-purpose Flour – 2 cup
  Butter – 2 sticks (at room temperature)
  Sugar – 1/2 cup
  Vanilla extract – few drops
  Dulce de leche – 1 cup


  Method 
  • In a bowl whisk the butter till smooth and creamy.
  • Add sugar and vanilla extract to it and  Mix them well.
  • Now add flour and combine them till it forms a soft dough.
  • Preheat the oven to 350 F .  On a cookie tray line a parchment paper.
  • In a floured surface roll the dough.Cut them to circles or any shape you like.
  • Place the cut cookies on the parchment paper and bake them at 350F for 8-10 mins.
  • Once done cool them on a wire rack while they are still sitting on the cookie tray.
  • Take a shortbread cookie and spread some dulce de leche and sandwich them with another cookie.
  • Can be stored for few days in the refrigerator in an airtight container.

 

Sandwich cookie
Crepes with dulce de leche
Crepes Recipe

Panqueques de dulce de leche

                                          Recipe Category
    Preparation time
   Cook Time
                                              Cookies
15 mins
15 mins

 

  Ingredients 

Breakfast Pancakes  All purpose Flour – 2 cups
  Heavy cream – 1/2 cup
  Milk – 1 – 11/2 cups
  Vanilla extract – few drops
  Sugar – 4 tbsp
  Dulce de leche – 1/4 cup
  For Garnish 
  Chocolate syrup
  Icing sugar
  Strawberries
  Method 
  • Mix all the ingredients in a bowl excluding dulce.
  • Mix them well and form a lup free batter.
  • Heat a skillet and pour one ladle of batter in it. You can make it thin if your like.
  • Once you see it is light brown from one side flip and cook the other side.
  • Once done , do the same for the rest of the batter.
  • Once all the crepes are cooked .
  • Take a crepes and spread dulce de leche in one side.
  • Sandwich it with other crepes and repeat the same till you finish stacking all the crepes.You can also spread the dulce de leche and roll each crepe serving is as you wish.
  • Dust it with icing sugar and drizzle some chocolate sauce.
  • Garnish it with fresh fruit, I used strawberries.

 

Uruguayan crepes with dulce de leche
Crepes Recipes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#44

 

Focaccia Caprese ( Italian Bread )

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For this month We knead To Bake  aparna of My Diverse Kitchen chose A very easy to make and delicious bread Focaccia Caprese . Foccacia was in my to do list and am so glad that I made this Italian bread. Focaccia is a popular Italian bread , As it looks same as pizza topped with cheese some people say this as square pizza but they are entirely different from pizza. Focaccia is the spongier than the pizza base and are thick than pizza base .Foccacia can be made with different italian toppings like potato , olives . But here is an variation influenced by capri region in italy . If you have made caprese salad you will know that topping is mainly influenced but the ingredients used in that salad – Mozzarella, Tomato and basil. 

In olden days was made without any topping and just the herbed oil was spread .You can make them in any shape you want , I made them in single square cake pan , You can make them thin if you prefer rustic breads. Focaccia can be served Hot or cold , we enjoyed them warm with a bowl of soup for dinner and just love it !!

 
Adapted from The Kitchen Whisperer 

Ingredients

For the Dough

2 tsp Instant yeast
1 1/2 tbsp sugar
3 1/2 cups bread flour/ All purpose flour
1 tsp salt
1/4 cup oil ( I used olive oil)
1 to 1 1/2 cups warm water
A little more olive oil for brushing dough

For the Topping

4-5 large tomatoes, sliced thin
1 6-7” round piece of fresh buffalo mozzarella, cut into1/4” slices
1/2 cup fresh basil leaves, cut into thin strips 

For the Herbed Oil

1/4 cup olive oil
1 tsp dried oregano
1 tsp dried basil
1/4  to 1/2 tsp red chilli flakes
1/2 tsp finely minced garlic/ paste
Salt to taste
Fresh basil leaves for garnishing ( optional ) – ( I didn’t get basil so garnished them with mint leaves)

Method

  • First make the herbed oil. In a bowl put  all the ingredients under “for herbed oil” and whisk them together. Keep this aside till required.
  • I made the dough with hand but it can be made in precessor too.
  • In a bowl put the yeast, sugar, flour, salt and oil and them mix well. 
  • Then add 1 cup of warm water (as needed) and knead until the dough is soft elastic.
  • Then remove the dough shape  into a round and grease the bowl well and place turning the dough around so it is coated slightly grease the top of dough too. 
  • Cover and rest it for about one hour or till is rises double in size.
  • You can make this as 2 medium sized Focaccia or 4 smaller ones like I did. For the rectangular Focaccia, take two rectangular pans/Swiss roll pans (I used an 11″ by 7″ tins) and grease them well. Then divide the dough into two equal portions and lightly roll them (or press out) out into approximately 11” by 7”. 
  • If you are making 4 Focaccia, then divide the dough into 4 equal portions. Roll each portion out (or press out) evenly into approximately 5” by 7”. 
  • It is alright with they are odd shaped as foccacia is a rustic bread.
  • Transfer the dough to the baking tins. Dough will shrink whil lifting and placing. Use your fingers and push it out a bit making sure it’s evenly thick throughout. 
  • Now let it rise for 20 minutes. Lightly oil your finger tips and press into the dough creating evenly spaced “dimples” in it. 
  • Brush the surface with oil.
  • Bake at 210C (410F) for about 18 to 20 minutes till it is almost done and is beginning to turn golden brown. Take the Focaccia out and increase the heat of your oven to 230C (450F).
  • Lightly drizzle some of the Herbed Oil over the Focaccia and then evenly arrange some slices of mozzarella over the bread, leaving very little space between them. 
  • Arrange the tomato slices over this and a little sprinkle the chopped basil over it.
  • Drizzle some more Herbed Oil over the topping and bake the bread again for 5 to 8 minutes or until the cheese has just melted. 
  • Remove from oven then garnish the with basil leaves
  • Cut the Focaccia into slices and serve while it is still hot with  bowl of soup.

Eggless Churros – SFC #4

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For this month’s fusion dessert preethi chose a very delicious and yummy fried dessert which is so addictive.  As you know am a part of SFC group whose brain child is preeti of Simply Tadka . She suggested churros for this months fusion dessert. This was in my to do list and am happy that am made them atlast . Churros are striped pastry snack which also called as the famous Mexican fritters / Spanish dougnuts . My h just loved these fried delights a lot . Thanks to preeti for suggesting this yummy recipe. 

Churros are made with all purpose flour they are made like a pastry like dough in which you don’t have to work with dough a lot and they can be prepared in jiffy . These fried pastry strips are the rolled in sugar and cinnamon mixture . After which there is no need to resist yourself just dip in the chocolate sauce and enjoy them . They were so addictive and delicious …  So without any ado lets move to the recipe..

Ingredients


Water – 1 cup
Maida / All purpose flour – 1 cup
Sugar – 2 1/2 tbsp
Salt – 1/2 tsp
Oil- 2 tbsp


For coating


1/2 cup white sugar with
1 tbsp  cinnamon powder

Method 

  • In a sauce pan boil the water , after it start boiling turn off the heat .
  • Combine flour, salt, oil together  to form a soft dough .
  • Heat the oil in a kadai / Wok for deep frying.
  • Fill the dough into piping bag or murukku presser fitted with single star mould. 
  • When oil is hot enough, keeping the press over the oil, press it down into oil. 
  • Cut the batter with a knife while you press according to the length you want them to be.
  • Fry on all sides until golden on simmer flame. 
  • Drain them on to a kitchen towel. 
  • You can cut it when it falls to the required length. 
  • For coating mix sugar and cinnamon, after frying all the churros just roll them on the prepared coating mixture.
  • Serve them with chocolate sauce and enjoy !!
Mexican fritters/ Spanish doughnuts
Tips 
You can also make the chocolate sauce at home with  1 1/2 cup chocolate chips and 1/2 cup heavy cream . just microwave them 30 seconds and melt them .. continue to microwave till the chocolate is completely melted and serve with churros .

Mexcian fritters

Vegetable Tempura With Sweet Chilli Sauce

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This Months IFC ( International food Challenge ) challenge was hosted by Shazia Wahid  of Cutchi Kitchen, she has a wonderful blog and  I love her baking a lot . She challenged us with an array of all yummy recipes from Hokkaido cuisine. Hokkaido cuisine is nothing but a Japanese cuisine which is famous for its sea food and also foods with dairy products because they have a popular brand around japan. So from the list of recipes shazia had shared I made two recipes and I so enjoyed them a lot . Brain child of IFC is shobana and saraswathi who did a nice job creating this wonderful group.

So for the first recipe I made this delicious and crispy snack which so simple to make . They were so delicious and enjoyed them warm as a tea time snack. .  

Vegetable Tempura

Recipe Source : Here

Ingredients

Mixed Vegetables of your choice – Pepper, Carrot, Baby Corn
Plain Flour – 1 cup
Baking Powder – 1 tsp
Salt – 1/2 tsp
Sugar – 1/2 tsp
Ice cold water – 1 cup
Oil for deep frying

Method

  •  Make a batter with the plain flour, baking powder, salt, sugar and ice-cold water.
  •  Heat oil and dip the vegetables in the batter and deep fry. Serve with sweet chilli sauce or soy ginger dipping sauce.

Tips

Use cold water to get a lump free batter. Keep the batter chilled in between batches of frying.

Sweet Chilli Sauce 

Ingredients

Vinegar – 1/2 cup
Sugar – 3 tablespoons
Dried Red Chillies – 1 teaspoon or more depending on how spicy you want it
Corn Flour – 1 1/2 teaspoon
Water – 1/2 cup

Method

  • Mix all the ingredients together and heat till the corn flour thickens the mixture to a sauce consistency.
  • Once cooled, pour into a clean container and store in the fridge. Serve with shrimp or vegetable tempura.
Hokkaido Cuisine

Ukrainian Apple Cake (Yabluchnyk)

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For my last day post for this weeks BM  I made a Ukrainian dish which is a delicious dessert easy to prepare . I was very doubtful about the outcome but it tasted so yummy with a spongy base and delicious apple topping next time am going to try this with green apple . You can even use puff pastry instead of the dough base . The addition flax seed made it super spongy and yummy  , I just loved the cinnamon flavor if you wish you add + 1tsp in the given recipe. 

This a super spongy and yummy cake different from any other cake and very flavorful one you would get addicted of. You can drizzle some orange sauce on it too it will taste more yummier. I had to reduce the amount of butter but still they tasted yummy and were spongy.So lets move to the recipe for Ukrainian apple cake – an European dessert. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Yabluchnyk

Recipe Source : All recipes

Ingredients

1 1/2 cups all-purpose flour
1/4 cup white sugar
1/4 teaspoon salt
2 tsp baking powder
1/4 cup butter ( softened at room temp)
1 tbsp Flax seeds + 3 Tbsp water (soaked  for 5 mins)
 1/3 cup cream
 3-4 large apple ( peeled, cored and thinly sliced )

Topping

2 tbsp Cold butter
1/2 cup brown sugar ( I used Dark brown sugar)
 2 tbsp flour
1 tsp ground cinnamon

Method

  • Preheat oven to 375 degrees F . Lightly grease the baking dish.
  • Sift together flour, sugar, salt, and baking powder. Cut in 1/2 cup of butter until the mixture is crumbly. 
  • Stir together the flax seeds solution with the cream and gently mix into the flour until a soft dough has formed. Press into prepared baking dish. Layer the apples into the dish overlapping, in neat rows. 
  • Prepare the topping by mixing the brown sugar,  flour, and cinnamon together in a small bowl. Cut in 2 tbsp butter until the mixture is crumbly. Sprinkle over apples.
  • Bake in preheated oven until apples have softened, and topping has browned, about 25- 30 minutes.
Yabluchnyk

Sauteed Red Cabbage – European Style

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I Love to have salads and mainly when it is red cabbage my H stresses me take it in high quantity as it is packed with nutrition. When I first saw this Sauteed red cabbage recipe by racheal ray I wanted to make them right away but went on postponing now finally I got to make this delicious and one among the favorites European style sauteed red cabbage. This is one famous German staple served with the main meal , I enjoyed them like a salad though. These are quick to make and so very nutritious .

People who are looking for a nutritious side for their meal then this is a perfect and yummy side too. I loved the attractive color it gave , its was so appealing as you might see . Lets move to this nutritious recipes.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36

Healthy salads

Recipe source : food network

Ingredients

Olive oil – 2 tbsp
Onion ( sliced)- 1 small
Red cabbage ( shredded) – 1/2 
Apple cider vinegar – 2 tbsp
Sugar – 2 tbsp
Pepper pd – 1/4 tsp
Mustard seeds – 1 tsp
Salt to taste

Method

  • In a pan heat oil add mustard seeds after they splutter add onion.
  • Saute them till they turn translucent.
  • Then add shredded cabbage , saute them till it wilts and cooked.
  • Add sugar, salt and pepper mix them well and cook for 5 more minutes.
  • Stir them occasionally.
  • Serve them warm as is or as a side for a meal .
European cuisine