Vegetarian Quiche with Crust

Quiche is an open faced savory pie and one of the many European dishes enjoyed in many areas of the world. A basic quiche is made of a flour pastry crust, egg, meat, milk, and veggie. Served hot or cold it is a suitable dish for any season. here I make egg less Quiche with little twist.   

Ingredients:

For pastry:

1.      2 cup bread flour

2.      1 cup grated butter cold

3.      Salt to taste

4.      Chilled water as needed

For filling:

1.      1/2 cup paneer in small pieces

2.      2 cup shredded spinach

3.      1 cup bell pepper cut in cube (any color)

4.      1/2 cup chopped red onion

5.      1/2 cup chopped tomatoes

6.      2 teaspoon chopped garlic

7.      2 tablespoon yogurt

8.      2 teaspoon olive oil

9.      1 teaspoon white pepper

10.  1/2 teaspoon herbs

11.  1 tablespoon milk

12.  Shredded cheese (cheddar, jack, Swiss)

13.  Salt to taste

Method:

Method for pastry or crust:

1.      In food processor jar add flour cold butter and salt and bland until mixture resembles bread crumbs.

2.      Take it out this mixture in large bowl add cold water as a blinding agent.(Make hard dough)

3.      Mix with your finger until just combine. Make dough and wrap in plastic wrap.

4.      Refrigerate for 45 minutes than take it out.

5.      Roll out pastry on a lightly floured surface until 5mm thick. 

6.      Cut and line crust in muffin mold and pie tin. Press each into the bottom and sides   

7.      Trim excess pastry from top. Prick base with a fork, then refrigerate for 30 minutes.

8.      Preheat oven to 190°C. Line pastry case and mold with baking paper, then fill to the top with baking beans (here I use dry peas) and bake for 30 minutes.

9.      Brush base immediately with milk.

     

Method for filling:

1.      Heat oil in a pan and sauté the onion and garlic.

2.      Add capsicum, spinach, paneer and salt and sauté for 1 minute.

3.      Add the tomatoes yogurt, milk, herbs and pepper. Mix well than cook another 1 minute.

4.      Take out the filling from the stove.

5.      Pour the mixture over the pre baked crust shell.

6.      Add the grated cheese on the top of Quiche.

7.      Bake the Quiche for preheated oven in 190’c for 30 to 40 minutes or until done.

8.      Cool it for 10 to 15 minutes before remove. Slicing.

Tips:

* To prevent pastry it is important to use chilled butter and not to overwork the pastry. Less handling will produce the flakiest pastry.         

Nylon Khaman (Steamed chickpea cake)

Khaman and Dhokla (actual we call dhokra) is a gujarati ( Indian State) steamed snack item. It’s made for chickpea flour. Khaman is sometimes confused with dhokla - but the former is almost entirely made of chickpeas and dhokla is make with rice and lentils .This snack is very sponge and soft. So let’s check

Original recipe from Tarla dalal cookbook.
serve 12 pieces

Ingredients:

1.      1 cup chickpea flour

2.      1 cup water

3.      1 tablespoon sugar

4.      1 ½ tablespoon semolina

5.      1/2 teaspoon citric acid powder or 2 tablespoon lime juice

6.      1/2 teaspoon salt

7.      1 teaspoon oil

8.      1/4 teaspoon turmeric powder

9.      1 ½ teaspoon fruit salt

10.  Water for steaming

11.  Coriander for garnish 

For tempering:

1.      2 tablespoon oil

2.      1/2 teaspoon mustard seeds

3.      Few curry leaves

Method:

1.      Combine the chickpea flour, sugar, salt, turmeric powder, semolina and water. Mix until batter is smooth. (If u need add 1 tablespoon water more).

2.      Leave this batter aside for 5 minutes.

3.      Prepare the steamer and grease a square or round pan to steam the khaman.

4.      Now add oil, citric acid in khaman batter and mix well.

5.      In this batter add fruit salt and little water than mix quickly.

6.      Pour the batter immediately into a greased 7" diameter pan and spread evenly.

7.      Line the kitchen towel to the steamer lid very tightly. 

8.      Steam in a steamer for 12 to 15 minutes or till the khaman are cooked.

9.      Open the lid carefully while holding the towel altogether.  Makes sure the water drops don’t come into contact with the khaman.

10.  Cool the khaman 10 minutes cut into squares.

11.  To temper, heat the oil in small pan and add mustard seeds.

12.  Fry till the seeds stop stuttering. Add curry leaves.

13.  Sprinkle this mixture all over the prepared khaman.Garnish with the chopped coriander and serve with Tamarind Chutney and Mint-Coriander Chutney.

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Hyderabadi Mirchi ka Salan

Ingredients:

1. 8 to 10 jalapeno pepper medium size
2. 1/2 cup peanuts
3. 2 tablespoon sesame seeds
4. 2 tablespoon grated coconut
5. 1 large onion
6. 1/4 cup oil
7. 1 teaspoon mustard seeds
8. 1 teaspoon  ginger garlic paste
9. 1 tablespoon cumin- coriander powder
10. 1/2 teaspoon red chili powder
11. 1/2 teaspoon turmeric powder
12. 1/2 teaspoon garam masala powder
13. 1 tablespoon tamarind pulp
14. 1 teaspoon brown sugar
15. Salt to taste 
16. 3 cup water   

Method:

1. Wash, wipe and slit green chilies lengthwise without cutting the chilies into two. (take out the seeds).
2. In heavy bottomed skillet dry roast sesame seeds till they get light golden and set aside. In the same pan add the peanuts roast, set aside.
3. Add in the grated coconut stir and switch off the flame. Set aside.
4. In a non stick pan add 2 tbsp oil and add chopped onion cook until they get light brown.
5. Allow to cool onion than add tamarind, turmeric, peanuts, coconut, sesame seeds, ginger garlic paste, salt and 1 cup water and blend to a smooth paste.
6. In a wide skillet, heat about a tablespoon of oil. Bring the oil to smoking point. Add and sear jalapenos to sand color. Take care not to black or burn.
7. In the same pan add the remaining oil and add mustard seeds and let it splutter. Add in the prepared Salan (paste) and water and stir.
8. Add  red chili powder, cumin-coriander powder and garam masala  and mix well..
9. Add in the fried jalapeno mix well. Cover the pan and let it cook for 10 minutes on medium heat while stirring in between.
10.  Serve hot with rice, parathas or biryani.

Fruit Satay with Mango Zesty Dip

Ingredients:

For satay:                                       

1.      Seasonal mix fruit (here I use dragon fruit, strawberries, pineapple, watermelon and mango)

2.      Satay of fruit punctures

Method:

1.      Preheat a grill to medium high.

2.      Brush grill rack with oil.

3.      Thread fruit onto water soaked wooden skewers. (Pieces of fruit skewers alternately with a skewer).

4.      Grill each skewer 3-4 minutes, turning often, until grill marks appear.

5.      In stove also use for grill mark. (its easy and fast).

6.      Serve with dip.

For mango zesty dip:

1.      1  cup yogurt

2.      1/4 cup ripe mango

3.      1/4  cream cheese or paneer (Indian cottage cheese)

4.      1/8 teaspoon lemon zest

5.      salt to taste 

Method:

1.      Mix yogurt, mango, and bland in blander.

2.      Transfer this mixture in one bowl mix mashed paneer or cheese cream and salt.

3.      Add lime zest than serve chilled with fruit satay.

Kiwi Smoothie

Serve 2 person

Ingredients:

1.      1 kiwi gold

2.      1 small banana

3.      2 cups chilled  milk

4.      1 tablespoon sugar

5.      2 scoop vanilla ice cream ( I use here cashew – raisin ice cream)

6.      4 to 5 pieces cashew and almonds

7.      1/4 cup crushed ice or frozen kiwi and banana

Method:

·        Peel the kiwi and banana than cut.

·        In blander add banana, sugar, and milk than bland until smooth.

·        Now add kiwi, ice cream, almond and cashew and whip 2 minutes.

·        Serve immediately.

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A Perfect pair Mango with Sticky rice (Khao niew ma muang)

 

Sticky rice with mango (khao (rice) niew(sticky) ma muang(mango)) is a traditional Thai  dessert. it’s very popular sweet and my son love it. Mostly I never make Thai food at home because it’s easily available here in Thailand.Traditional sticky rice make in traditional Thai steamer. If you don’t have a sticky rice steamer, you can try steaming in a regular steamer or rice cooker, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through. You could also try in microwave.  The water level should be just above rice,, so for 1 cup of rice to have ½ cup water. for prepare in microwave  I recommend using glass or ceramic bowl with lid or microwave rice cooker is the best.
Here i make this rice in microwave. The best mango to eat with this dish is south east asia mangoes. Which called ‘Naam Dok Maai’ this mango is not very sweet like Indian mangoes and good going with this sticky rice or glutinous rice.

Ingredients:

For Rice:

1. Thai white glutinous rice
2. Water as needed
3. 1 mango sliced
4. Mung beans for decoration
   

For Coconut sauce:

1. 3/4 cup coconut milk (fresh or caned)
2. 1/3 cup sugar
3. 1/4 teaspoon salt

For Topping sauce:

1. 1/4 cup coconut milk
2. 1 ½ teaspoon sugar
3. 1/4 teaspoon salt
4. 1/4 teaspoon tapioca flour, rice flour or cornstarch

Method:

1. Wash and soak the glutinous Thai rice for at least 2 to 4 hour before steaming.
2. Steam for 30 to 35 minutes on medium- high in rice cooker or until nice and chewy.
3. In microwave cook 10 minutes in high hit. Take it out and stir.  
4. While steaming prepare the sauce for the rice. 
5. Add the coconut milk to a saucepan along with the sugar and salt.
6. Stir over low heat in 40 second to one minutes and stir until dissolved sugar. Set aside (Hard boiled coconut milk will curdle.).
7. Now prepare the topping sauce in a small pan add the coconut milk, sugar, salt and rice flour and stir over low heat until thickened and remove from heat. Set a side.(If you don’t like you can avoid this topping sauce).
8. When the rice is finished pour ¾ of coconut sauce over the hot sticky rice and mix well.
9. Keep adding more until you reach saturation point. (Depending on the rice absorb.)
10. It should be around ¾ of the sauce. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid.  
11.  Let it sit for 5 to 10 minutes. The rice should be a little mushy.
12.  Sliced mango and arrange on a plate sticky rice next to it.
13. Add a spoon of the topping sauce and garnish with fried mung beans.(oops  in my kitchen no have).
14. This dish is not eat very cold or hot you can enjoy in room temperature.

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Vegan Pumpkin Cup Cakes Happy Halloween!!

Ingredients:
1. 1/3 cup pumpkin puree (fresh or canned),
2. 1 tablespoon oil,
3. 1 cup sponge cake mix,
4. 1/4 teaspoon baking soda,
5. 1 teaspoon vinegar,
6. 1/2 teaspoon pumpkin pie spices,
Method:
1. Preheat oven to180 degrees c.
2. Sift together the flour, baking soda and pumpkin pie spices.
3. In a large bowl and add oil and pumpkin puree. Mix well.
4. Add the dry ingredients to the pumpkin mixture and combine until no lumps in the batter remain. Than add vinegar and mix until well combined.
5. Scoop batter into liners in a 6 cup cake tins and bake for 20-24 minutes or until a toothpick comes out clean.

Khoya Anjir Burfi (Indian Fig fudge) Diwali Sweet

Happy Diwali to All My Dear Blogger Friends…!!! On  this auspicious occasion I am posting a very unique sweet recipe. “Fig Burfi” its very easy and quick sweet and my family love it so……it is here.

Ingredients:

1.      1 cup khoya,

2.      Dry fig 10 to 12 pieces,( here I use Indian dry figs )

3.      2 tablespoon clarified butter (ghee),

4.      2 tablespoon semolina (suji),

5.      1/4 cup sugar,

6.      2 tablespoon clarified butter (ghee),

7.      1 teaspoon cardamom powder (Elachi),

8.      1/8 cup Sliced blanched almonds,

      

    Method:

1.      Cut the figs in small pieces and  keep aside.

2.      Heat the pan very slow flame and add the ghee than add semolina and roast until semolina is pinkish color.

3.      Now add khoya until its change color or 2 to 3 minutes (time is depending to your khoya quality).

4.      In this mixture add sugar and cook 2 minutes.

5.      Now turn of the heat. Add cardamom powder and mix well.

6.      Add fig pieces and mix well.

7.      Buttered square baking dish/tray. Decorate with fig and almonds same like picture.

8.      Transfer mixture of fig  in this tray and chill for 8 hours or put in refrigerator for 4 hours.

9.      Cut into 1 inch diamonds or squares.

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