Friday, February 27, 2015

Whole Grain Apple Cranberry Loaf Bread


Eight years back when I started this blog, I had nothing to offer in the baking department. I had in the past goofed up several cake bakes by substituting baking soda with baking powder, reducing the flour called out in the recipes as per my wish, adding liquid beyond imagination. You get it, right? I didn't know a thing about baking!

Slowly things (read "luck") changed. Getting inspired by professionals like Ina Garten, Martha Stewart and a few fellow bloggers, I learnt a few things about baking! Number one being….."stick to the recipe". Yet, the imprudent baker that I was, I tried a banana nut bread with some substitutions in the original recipe, that came out of the oven fabulous…. not once or twice but several times!!! A few more attempts with other bakes came out well. The baker in me was on fire but little did I know that I was only on my way to mess up a few more cakes!!! Luck had changed again and I parted ways with baking.

A few years after our big move back to India, I got a small Morphy Richards oven to be able to make veggie bakes, enchiladas, pasta etc. I was pretty happy with my oven. I decided to try my luck with my very trusted banana nut bread!! Voila! It came out great yet again! A few other cakes were tested and they tasted great…..then came the call by Kitchen Aid asking home bakers to send their entires to Pro baker 2015!! Suddenly a burst of energy rose inside me…..it was time to stop trying recipes and instead create some!! Too early to be so confident but I had some kind of gut feeling about getting this one right. 

This whole grain apple cranberry bread needs a little introduction! An idea that captured my mind for a whole month now, a recipe that was developed over a week with a lot of reading on quick breads. I agree that the recipe is not very uncommon but when you develop something on your own with a lot of thinking going behind the recipe, it becomes very special to you!! And it becomes even more special  when the risen cake does not collapse in front of your eyes, no power cuts during baking, both kids asleep during the entire prep, bake and cooling process (yay!). Was that luck or what?? My sudden impulsive on the spot decision to reduce an egg and add yogurt instead worked very well too. I think it gave the bread a nice crumb. The sweet local apples pair beautifully with the slightly tart cranberries. Walnuts provide a nice crunch to this moist crumbly bread. The addition of whole wheat convinces you to reach for guilt free second servings!! It tasted even better the next day as the flavors matured. And I was on cloud nine when my 5 year old girl said, "Mama, when will you make this bread again?"

This is my entry for Kitchen Aid's Probaker 2015! Come participate and have fun!


Ingredients:

Whole Grain Apple Cranberry loaf bread-
1 cup whole wheat flour
3/4 cup all purpose flour
2 tsp baking powder
1/2 cup unsalted butter, room temperature
3/4 cup demerara sugar, firmly packed
1 egg, room temperature
1/2 tsp vanilla bean powder OR 1 tsp vanilla extract
1/2 cup apple sauce (recipe follows)
1/4 cup homemade yogurt, room temperature
2 medium sized apples cored, peeled and diced
1/2 cup dried cranberries, coarsely chopped (I left a few whole)
1/4 cup chopped walnuts

Glaze-
1/4 cup powdered sugar
1-2 tsp milk

Method:

Grease and flour a 8 1/2 X 4 1/2 X 2 3/4 loaf pan. Line bottom with parchment. Preheat oven to 175 deg C.

Sift wheat flour, flour, baking powder thrice. Reserve.

With an electric beater cream butter and sugar until light and fluffy. Add egg and mix well. Beat in vanilla bean powder followed by apple sauce and then the yogurt.

Now add the reserved flour mixture and with the beater on low, mix just until incorporated. Do not over beat at this point.

Fold in the diced apples, cranberries and walnuts. The batter will be quite thick!

Pour batter into the prepared loaf pan and even out the top. Keep the pan on a cookie sheet and bake in the preheated oven for 25 minutes. After 25 minutes remove the loaf pan and place on to another empty loaf pan of the same size and bake for another 25 minutes or until tester comes out clean. Alternately you can bake at a lower temperature (165 Deg C) until the tester comes out clean.

Let the bread cool in the pan for about 10 minutes, then remove on to cooling rack to cool completely before slicing.

Mix the ingredients for the glaze and pour on top of the loaf bread. Let some glaze drip on the sides.

Serving:

Cut think slices and enjoy with your morning tea or coffee. The flavors mature the next day and the bread tasted even better making this a perfect make ahead dish for a brunch party.

Notes:
*If not using the glaze, increase the sugar in the recipe to 1 cup.
*The bread stays well at room temperature for 1-2 days only. If yours lasts longer then store in the refrigerator.
*I think you can easily substitute the fresh fruit and dry fruits in the recipe with other ingredients of your choice. Let your imagination run wild!
*You could add a pinch of salt to the batter. I didn't.

Recipe for Apple Sauce-
2 medium apples, cored, peeled and diced
1 inch stick of cinnamon
4 cloves
1 TBS organic brown sugar
2 TBS water, if needed
1/4 to 1/2 tsp lemon juice

Method:
Put all the ingredients in a sauce pan and cook until tender and mushy. You can add a couple of tablespoons of water if needed. Fish out the spices and then mash with a potato masher or puree in your blender. Makes about 1 cup. Store any left overs in the fridge.





Thursday, June 13, 2013

Herbed Wild Rice with Goan Paneer Xacuti Curry



We recently visited Goa with some of our very close friends. The balmy beaches, the soft sand, the tall coconut trees and the twinkly night skies made the trip relaxing. We didn't get to explore much of Goan cuisine during our stay but we found enough time to browse through spices at a local market. One such spice mix that caught my eye was "Xacuti masala".

Ever since we got back, I have been wanting to make a curry with the Xacuti masala mix that we brought back with us. It all came along beautifully in this paneer curry with coconut milk as its base!! We found the flavors subtle and the spice mix does not overpower any other ingredients in the recipe.  If you want to make your own "Xacuti masala", there are plenty of recipes on the web or just ask a Goan!! I found that the nuttiness of the wild rice compliments the creamy texture of the curry, but plain rice will go along well too!

Ingredients:

For the Herbed Wild Rice-

1 cup uncooked wild rice (You can use basmati rice)
1/4 cup finely chopped raw mango
4 cloves of peeled garlic, chopped finely
Handful of mint leaves, roughly chopped
Handful of cilantro, roughly chopped
Sliced lemon
1 TBS butter
Salt to taste

For the Goan Paneer Curry-

1 TBS olive oil
1 TBS xacuti masala
1 bay leaf
1 cup coconut milk
1 pod green cardamon
1/4 tsp turmeric
1/4 tsp red chilli powder
1/2 tsp sugar
1/2 cup water
1 cup paneer, cubed (You can use tofu)
Salt to taste

Method:

Herbed Wild Rice-
Cook wild rice as per the instructions on the box. (I combined 1 cup rice, 2 cups water, 1 TBS butter, salt as per taste and bring it to a rolling boil, cover and simmer for 45 minutes)

Mix raw mango, garlic, mint, cilantro and lemon with the cooked rice just before serving.

Goan Paneer Curry-
Heat olive oil in a sauce pan. Add xacuti masala and bay leaf.

Then add the coconut milk and mix well. Add cardamon, turmeric, chill powder, sugar and water. Bring it to a slow simmer. Add salt as per taste.

Now add the cubed paneer and mix well. Simmer to about 5 minutes. Add more salt if needed.

Serving:

Serve the wild rice and curry, piping hot! You could also serve the curry with any bread/roti of your choice.



Friday, November 11, 2011

Asian Salad with Crispy Tofu


Asian salad with crispy tofu


We enjoyed this refreshing salad for a quick dinner last week. What I particularly enjoyed about this salad, was that everything can be prepared in advance and just tossed together before serving. The quantity below is just a rough guide, use your common sense, gut feeling and adjust for your taste.


Adapted from http://thematisametaphor.wordpress.com/2010/06/15/
Ingredients:
Romaine Lettuce
Half a red pepper, sliced
1/2 cup shredded carrots
Handful of sugar snap peas
1 cup broccoli florets, blanched in boiling water for about 2-3 min until just tender
1 TBS sesame seeds, toasted for topping

Toss everything except the sesame seeds and keep aside

For the crispy tofu
Extra firm tofu, quantity as needed, cut in triangles
1 cup water
1 TBS soy sauce
1 bay leaf
Whole wheat flour
Corn meal
Olive oil
Sesame oil

Bring the water, soy sauce and bay leaf to a boil, add the cut tofu and simmer for 20 minutes. Remove the tofu and let cool. Dredge the tofu in a mixture of wheat flour and corn meal. Heat some olive oil and sear the tofu until brown/caramelized on both sides. Toss some sesame oil on top.


NOTE: Tofu can be prepared up to 8 hours in advance. Warm the tofu again on a pan before serving if prepared in advance.


Dressing:
~2 TBS olive oil
1 tsp sesame oil
1 TBS soy sauce
Dash of sriracha sauce
1 clove of garlic, grated or minced
1 tsp grated ginger


Whisk everything together and toss with the salad just before serving

Method:

Toss the dressing with the salad just before serving. Arrange the warm tofu on top. Drizzle some toasted sesame seeds on top for a great garnish.

Thursday, September 22, 2011

Healthy Rustic Potpie

Not enough time to write a post today, but here is the recipe for the potpie made for dinner today! It was a great success and both my adult kid and two year old kid loved it...

Rustic potpie


Rustic Potpie
Serves 3-4 with a side salad


Ingredients:

2 TBS extra virgin olive oil
2 sausage or veggie sausage patties
2-3 cloves of garlic, finely minced
2 TBS chopped sun dried tomatoes in oil
1 medium sized sweet onion, chopped
4 spring onion, chopped, white and green
2 medium sized carrots, cubed
2 medium sized potatoes, cubed
1/2 cup frozen sweet peas, thawed
1/2 cup frozen corn, thawed
1 bunch kale, washed and finely chopped
Pinch of grated nutmeg
1-2 TBS cumin coriander powder
1 cup black eyed peas cooked OR 1 can black eyed peas, drained
1/2 cup cooked brown rice
Salt as per taste
1 sheet frozen puff pastry, thawed
1 egg, mixed with 1 TBS water, to use as an egg wash

Method:

In a large sauté pan, cook the patties on both sides until brown. Remove the patties and let them rest.

Then saute the garlic, sun dried tomatoes, sweet onions and spring onions over medium heat until the sweet onions are translucent.

Add carrots, potatoes, peas and corn, stir and cover. Continue stirring occasionally until cooked.

Add kale, stir and cook without covering for about 5-7 minutes. Add the nutmeg, cumin coriander powder and stir well.

Now add the black eyed peas, rice and sausage patties (cubed) and salt. Cover and cook for about 5 minutes, adding about 1/4 cup water if too dry.

Spread this mixture evenly in a 9X13 greased oven proof dish.

Sprinkle some flour on the counter and roll a sheet of puff pastry to fit the 9X13 dish. Cover the mixture with the sheet. Apply the egg wash with a pastry brush on to the pastry sheet. Sprinkle some salt on top if desired.

Bake in a 325 deg oven for about 20-25 min OR until the puff pastry is golden brown.

Serve:

Serve hot out of the oven.

Note: 
Can me made in to 4 individual portions.




Thursday, March 3, 2011

Okonomiyaki - Japanese Savory Pancakes

Okonomiyaki- Japanese Savory Pancakes

I was browsing for some recipes on the internet when I came across this word "Okonomiyaki" accidentally. I had never heard of Okonomiyaki, a Japanese savory pancake. It has several ingredients in it. The recipes that I stumbled upon looked easy and healthy. The word okonomi means "what you want" or "what you like". It happens to be a dish which is prepared right in front of you using your choice of ingredients(meat, vegetables etc.) It seemed like this one was going to give me plenty of opportunities to experiment with my ideas and play with a lot of ingredients!

The recipe that follows is an outcome of those ideas. As always, I have made quite a few modifications to the classic recipe. The batter is made of whole wheat flour with ground cumin, cloves and black peppers, making it more nutritious. Instead of serving it whole as any usual pancake, I cut it in quarters and stacked them up with a dab of soy sauce on each quarter. The panko gives the pancake a great crunch while the soy sauce gives it the perfect salty bite. We ate these delicious pancakes with a side of citrus salad.

Okonomiyaki - Japanese Savory Pancakes
Serves 2 with a side salad or soup

Ingredients:

1 cup whole wheat flour
1 1/2 to 2 cups water
1/2 tsp cumin, 1 clove and 4 black peppers, finely ground
1 egg, lightly beaten
1/4 head of a cabbage, thinly sliced
1/4 cup baby bella mushrooms, roughly chopped
1 medium carrot, peeled and grated
4 TBS panko (Japanese bread crumbs, can substitute regular bread crumbs)
1-2 TBS soy sauce
2-3 TBS extra virgin olive oil
Salt as per taste

Method:

Mix the flour and spices and add water as required to make a pancake-like batter.

Add the egg, vegetables, salt and stir.

Heat a medium sized (about 8 inch) skillet. Add 1 TBS olive oil. Pour half the batter in the pan and cook for 2 minutes. Sprinkle 2 TBS of panko on top. Cook for 8 to 12 minutes per side adding more oil if needed. NOTE: The panko topping is only on one side.

Use the same procedure for the remaining of the batter.

Serving:

Cut each pancake in quarters and stack on top of each other (panko topped side on top) with a dab of soy sauce on each quarter. Enjoy with a soup or salad.

Monday, February 7, 2011

Baked Mini Pita Chips with Roasted Red Pepper & Greek Olive Dip

Baked Mini Pita Chips_By Poonam Phatak

When it comes to nutritious snacking, I am in deep trouble every time. I mean there is always the fruit, nuts and homemade cracker and cheese option available. But what I am trying to say is that at a party or when hanging out with friends, snacking items such as chips, sauces and dips mostly come out of a store bought box. Now those who know me well, know that I have some serious friction with "packaged products" where the ingredients listed don't seem to have any relationship with the product itself. Read this to understand exactly what I mean.

Not that I don't eat such treats at all but I am forever trying to find some easy, low sodium and home made munching treats to cater my nutritious needs. These baked pita chips and dip provide a quick and stress free alternative to the typical off-the-rack nibbles. The dip is very versatile too. It can also be used as a salad dressing or as a sauce or spread.

This is also my entry to February's Monthly Mingle. Astrid of Paulchens FoodBlog is asking us to make Small Bites: Soul Food for Loved Ones. These small bites will look very elegant if served whole with a tiny dollop of the dip on top sprinkled with some finely chopped cilantro or parsley. Since, we ate them during the super bowl, they were served "sports style" as seen in the picture. But no matter how you serve them up, I will guarantee the taste! Thanks, Meeta for your wonderful event!

Roasted Red Pepper and Greek Olive Dip with Curry Powder_By Poonam Phatak

Baked Mini Pita Chips with Roasted Red Pepper & Greek Olive Dip
Serves 4

Baked Mini Pita Chips-

Ingredients:
About 20-25 mini pita bread*, halved
2-3 TBS olive oil

Method:
Toss the halved pita bread liberally with the olive oil on a baking sheet. Bake in a 450 deg F oven for about 10-15 minutes. Serve immediately with the dip.

Roasted Red Pepper & Greek Olive Dip

Ingredients:
1 small or half a medium red bell pepper
3-4 greek olives, chopped finely
1/4 to 1/2 tsp curry powder
Salt
1 cup of sour cream*

Method:
Roast the red pepper on a gas stove or outdoor grill until charred. Place in a glass bowl and cover with plastic wrap for about 5-7 minutes. Remove the plastic wrap and peel the charred skin of the pepper. Chop finely.

Mix the finely chopped pepper, olives, curry powder and salt as needed with the sour cream. OR coarsely puree the pepper, olives, curry powder and sour cream in a food processor. Serve with the warm pita chips.

Notes:
*Substitute sour cream with thick greek yogurt and a squeeze of lemon for a lighter option.

Edamame and Mushroom Burgers with Ginger Lime Mayo

Edamame and Mushroom Burgers with Ginger Lime Mayo_By Poonam Phatak

The past weekend was special! I went with my girl friends for a ladies night out on Friday. After a longest time we were able to relax with a few cocktails, clear some brain space of inessential gossip and make room for more. We drank,
laughed hard and
clearly had too much fun......so much that the lady at the next table asked us if we were having a bachelorette party! Now that was quite a compliment because, except for one, all of us have kids ranging from a twenty month old to a ten year old. The evening ended on a high note with all of us making plans for yet another ladies (or should I say girls?) night out!

This much needed break from my recent mundane activities brought back so much energy in me that by Sunday afternoon I had actually been able to spend time with Myra and hubby before finishing my weekend chores to watch the super bowl. And oh, how can I forget Saturday? We (including my 20 month old) binged at a local Chinese buffet......certainly not typical for my family!!

We had a good time watching the super bowl with these edamame and mushroom patties which I
managed to prepare and freeze before the big kick off.
The soy sauce gave it a nice salty bite, while the ginger lime mayo gave it the right amount of tartness.

Edamame and Mushroom Burger Patty_By Poonam Phatak

Ingredients:
Makes 4 patties

1 cup frozen edamame beans*
1/4 cup extra virgin olive oil
1 shallot, finely chopped
1 clove of garlic, finely chopped
1/2 cup finely chopped red bell pepper
1 cup finely chopped potato
1 cup baby bella mushrooms
2 TBS soy sauce
1 tsp Sriracha sauce or any hot sauce (add more if you like it extra hot)
1/4 cup old fashioned rolled oats**
Salt to taste

For the Ginger-Lime Mayo
Mix 1/2 cup good quality mayo, 1 tsp freshly grated ginger, zest and juice of a lime in a bowl, add salt, mix and set aside

Method:

Bring 2 cups of water to a boil, add salt, stir and add the edamame. Cook until al dente (about 8 minutes). Drain and coarsely chop the edamame on the cutting board with a knife or pulse in a food processor.

In a large saute pan, heat the olive oil and saute the garlic, shallots, pepper, potato, mushrooms until the vegetables are almost cooked. Add the edamame, soy sauce, hot sauce and stir. Turn the heat off and add the oats. Taste the mixture and add salt only if needed.

Let the mixture cool for about 15 minutes. Then form into 4 patties. Cover individually in plastic wrap and freeze for at least 1 hour or until ready to use.

In a saute pan, add some olive oil and cook the patties for 2-3 minutes per side until golden brown.

Serving:

Enjoy the patty with some lettuce and mayo on a ciabatta roll or bun.

Notes:
* You can substitute edamame for any beans of choice such as kidney beans, white beans or chick peas.
** Oats can be substituted with other binders such as corn, rice flour or bread crumbs. You can even add some cooked leftover rice.