Adadiya Pak Kathiyawadi winter Cake

Thailand weather is just windy now days. But its not yet so cold.

In India during winter we Kathiyawadi people make many type of pak(Warming Foods),

During winter its colder outside, and we need extra calories to stay warm. During winter we eat lots of energy food, which are often high in calories and fat, break down more slowly in the digestive tract, releasing a steady flow of energy to the body and raising internal body temperature which helps during this cold winter months.

Paak (Warming Foods), is one type of sweet, in this we used many type of spices/herbs which provides energy and heat to the body.

During winter different type of Paak usually prepared in most of Gujarati/Indian home they are like  Adu (fresh ginger) paak, Meethi (fenugreek) paak, paied, gund (gum) paak, khajur (dates) paak and most popular Adadiya paak. This is really delicious winter cake. You can store this for a month. So let’s try my traditional recipe….

Ingredients:

1.      2 cups split black gram flour (adad no lot)

2.      2 cups clarified butter (ghee)

3.      1/2 cup milk

4.      1/2 cup gum (goond)

5.      1+ 3/4 cup sugar

6.      2 teaspoon cardamom powder

7.      1/2 teaspoon nutmeg powder

8.      1/2 cup shredded coconut dry or fresh 

9.      1/4 cup dry ginger powder (soth powder)

10.  1 tablespoon ganthoda powder

11.  1 teaspoon white musli Powder(safed musli, khairuva, asparagus), optional

12.  1 teaspoon black musli powder ( taalmuli, curculigo orchioides gaertn),optional

13.  1/2 teaspoon long  pepper powder optional

14.  1/4 teaspoon mace (javitri) powder

15.  1/2 cup almond chopped for garnish  

Method:

·        Take 2 cups split black gram flour ( urad dal flour should be coarse like suji,  make sure its not in powder foam).

·        In large bowl combine flour, milk and ¼ cup clarified butter,  mix thoroughly. (We called in this process dhabo)

·        After half hour sieve this flour by pressing mildly. Set aside.

·        In heavy bottomed pan Heat the clarified butter and fry edible gum on high flame. Set aside.

·        Chopped edible gum uneven and make coarsely powder using a mortar.

·        Add the flour in clarified butter and Roast it on a low flame stirring continuously till light brown or until 25 to 35 minutes.

·        Once it is browned add finely chopped edible gum.

·        Mix well turn off the flame, let it cool 10 to 15 minutes.

·        Add in all spices powder, sugar and coconut, mix very well.

·        Spread it on a square or round plate garnish with almonds. Cool 3 to 4 hours than cut.

·        For make typical adadiya shape (like Small Mountain) cool this mixture about 2 hours.

·        Take some mixture in plate and pressing with your finger give shape like mountain and again cool 2 to 3 hours they are hard and ready to eat.

·        Store in an airtight container eat one or two pieces in breakfast with milk.
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Coconut Tea Cake (Eggless)

Ingredients:

1.      1 cup shredded coconut (fresh or frozen)

2.      1 cup all purpose flour

3.      1/2 teaspoon baking powder

4.      1/4 teaspoon baking soda

5.      1/2 cup carnation condensed milk

6.      1/2 cup butter  

7.      1/4 cup granulated sugar

8.      1/3 cup milk

Method:

1.      Preheat the oven to 180 C.

2.      In a bowl, sift the flour, baking soda and baking powder together. Set aside. 

3.      In another bowl, whisk together butter, sugar and condensed milk. Whisk until light and fluffy.

4.      Mix flour and coconut very well.

5.      Slowly add the dry ingredients and milk to the wet ingredients and stir. Don't over mix. Scrape the bowl with a spatula couple of times and fold.

6.      Grease a pan with butter and flour it tapping out the excess.

7.      Pour the batter into pan. Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.

8.      Serve warm with tea. Leftovers can be refrigerated and eaten the next day reheated in the microwave.  

Vegetarian Burritos

Ingredients:

1.      4 tortilla wraps

2.      1 cup re fried beans

3.      Shredded spinach

4.      1/2 cup salsa sauce

5.      1/2 cup sliced bell pepper

6.      1/8 cup sliced olives (optional)

7.      1/4 cup sour cream (here I use home made hung curd)

8.      1/2  cup Avocado dip

9.      Shredded cheddar cheese

10.  Salt and pepper to taste

Method:

1. Lightly warm tortillas on a griddle.

2. Take 1 tortilla, spread spoonful of each ingredient (beans, spinach, salsa, and guacamole).

3. Add bell pepper and spread some sour cream, salt and pepper over it.

4. Fold the bottom of the wrap up, and roll. 

6. Repeat until all burritos are done. Serve with Mexican rice.  

Notes:

* If you like bake burritos than place all rolled burritos on a baking dish and top each with salsa and cheese.

* Bake at 180c until warmed or 10 to 15 minutes. 

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Avocado Dip

Ingredients:

1.      1 ripe avocado

2.      1/2 cup white onion chopped

3.      1/4 cup jalapeno chopped  

4.      1/2 cup tomatoes seeded and chopped

5.      1/2 teaspoon garlic paste

6.      1 tablespoon lime juice

7.      1/4 cup chopped coriander

8.      Salt and white pepper to taste

Method:

1.      Wash and peel avocado than remove the pit.

2.      In one bowl, mash together avocado, lime juice and salt.

3.      Combine avocado and other ingredients.

4.      Mix well. Serve cold with tortillas.        

  

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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