Lunch Menu 19: Baati with Panchmela Dal,Rice,Sambhar,Ginger Rasam,Cabbage Poriyal,Arbi Roast,Curd Rice, Poondu Kuzhambhu,Eggless Chocolate Mousse, Whole Wheat Orange Cake, Paneer Tikka, Alo Tikki,Gulab Jamun and Masala Vada

Happy New Year to all of you. Lets start this Year with a Wonderful Lunch Menu. I prepared this on New year.

Click Here for the Recipes

• Gulab Jamun
• Eggless Chocolate Mousse (Coming Soon)
• Masala Vadai (Coming Soon)
• Ladies Finger Sambhar
• Ginger Rasam 
• Paneer Tikka
• Potato Tikki
• Poondu Kuzhambhu
• Cabbage Poriyal
• Arbi Roast
• Baati 
• Panchmela Dal
• Whole Wheat Orange Cake 
• Curd Rice

Apple Pie - With healthy Crust

I am a big fan of apple based baking after my successful attempts at Apple Roulade and Apple Cake. So this time I decided bake the famous Apple Pie. I have already posted the healthy version of crust that can be made here. You can either do the same crust but I made some changes to it and added some Wheat, Oats and APF and made it.

When you eat this you realize why it is called as a classic dish. Serve it with some vanilla Ice Cream and it tastes yum. I had sprinkled some sugar on the top of the Pie that's why you see some brown caramel on top of the pie.

Ingredients

For the Pie Crust:
Wheat  Flour - 1 Cup
Oats Flour - 1/2 Cup (I just used quaker Oats)
APF or Maida - 1/2 Cup
Milk - 1/2 Cup
Salt - a Pinch
Baking powder - 1/2 teaspoon


For the Pie Filling:
Apple - 2 (I used the Red ones, Peeled Cored and Sliced)
Cinnamon Powder - 1/2 teaspoon (I added more than 1/2 teaspoon as in my house they like apple-Cinnamon Combo)
Sugar - 2 - 3 Tablespoon (brown Sugar works best, as I did not have it I have used Regular Sugar)
Butter - 2-3 tablespoon
Wheat Flour - 2 Tablespoon (I used it to absorb moisture as I used Juicy apples, If you use Green apples you can skip this)

Method

Dry roast the Oats for couple of minutes and then grind it into a powder.

To this mix all the ingredients except milk and Oil

To this mixture, add butter and oil and rub it in till it looks like bread crumbs.

To this add milk little by little and knead it into a smooth dough

Cover it with a cling film and rest it in refrigerator for 15 minutes. You can skip this step, if you are pressed for time.

Divide the dough into 2 portions.

Now take a tart tin or Pie dish and slightly grease it with butter or oil

Take one portion of the Roll the prepared dough into big circle and place it on the Tart tin and cut off the extra edges.

Poke the Tart shell using a fork so the base is crispy.

Bake it for 10-15 minutes at 200C or it is golden brown. You can skip this step and Bake it along with the filling and the top sheet.

I do this as I like my Pie to be super crispy.

Meanwhile, take a mixing bowl and place the sliced apples, cinnamon powder, sugar,butter and wheat flour.

Place the prepared apple filling on prepared Pie/tart (Baked or not baled - It does not matter)

Now take the another portion of the prepared dough and using a rolling pin roll it into a circle.

Place this on top of the Pie and cut the extra frills.

Using a sharp knife make a cross of top of the pie.

I brushed some butter on top and I sprinkled some sugar on top of it for the caramely effect. 

You can sprinkle some sugar or not.

Now bake this in a pre -heated Oven at  180c for 50-60 minutes.

 

Quiche

I have never made Quiche at home before and believe you in me, once you make this at home, you will not eat it outside.

When you make this at home it tastes so fresh and yummy. Do try this. usually it is made with eggs, however, I have made it egg less.

Ingredients
Wheat - Oats Tart Shell - 1
Spinach  - 1 Bunch (Washed and Chopped)
Vegetables of You choice - 1 Cup (I have used Baby Corn, Broccoli, Mushroom )
Onion - 1 (Chopped)
Paneer or Cottage Cheese
Milk - 1 Tablespoon
Dry Herbs - 1 Tablespoon or to Taste (I have used Dried Thyme, Rosemary and Oregano)
Black pepper powder - 1/2 teaspoon
Red CHilly Flakes - 1/2 Teaspoon or to taste
Garlic - 3 pods
Cheddar Cheese - 4 Tabespoon or to taste
Olive Oil - 2 Tablespoon
Salt - To taste

Method

• Make the Tart shell as per the recipe.
• In a pan, add the olive Oil and add the Garlic and Onion and saute.
• After a minute, add the vegetables and saute for 2 minutes and then add the spinach and cook for 2 minutes.
• During the cooking if the veggies r greens leave any water don't discard, it will be fine once it is baked. 
• Add Salt and Dry Herbs and Pepper powder and stir and remove from flame.
• Allow it to come to room temperature.
• Meanwhile, mix paneer and Milk and keep it.
• Once the spinach - Veggie mix is cooled add the Paneer - Milk mixture and mix.
• Now take the cooled tart and add the Prepared Veggie-spinach-paneer mixture.
• Sprinkle some dried herbs, chilly flakes on top of them.
• On this add grated Cheese as per your wish, the more the better the taste.
• Bake this for 30-45 minutes or till it is done at 150 C. 
• Cool it completely before slicing.

Basic Whole Wheat Oats Pastry Shell / Whole Wheat Tart 

Pastry shell or Tart shell is a basic base to make any Tart or Quiche. It is usually cooked with loads of butter and Maida, so I did some searching and found this healthy version of Shell.

Believe you in me, this Tart also tastes just as amazing as the regular Tart shell. I plan to post the recipe of the Maida version too very soon. It is high time I need to work on my time management, these days with too many things my time management is going hay wire, need to fix it soon.

Ingredients

Whole Wheat Flour  - 1 Cup
Rolled Oats - 1/2 Cup (I have used Quaker)
Olive Oil - 1/3 Cup (Use Melted butter for a buttery tasting shell)
Dried herbs - 1 Teaspoon (Optional)
Garlic Powder - 1/2 Teaspoon (Optional)
Baking powder - 1/2 Teaspoon
Salt -  1/2 Teaspoon
Milk - 1/2 Cup (Can use water too)

Method

• Dry roast the Oats for couple of minutes and then grind it into a powder.
• To this mix all the ingredients except milk and Oil
• To this mixture, add butter and oil and rub it in till it looks like bread crumbs.
• To this add milk little by little and knead it into a smooth dough
• Cover it with a cling film and rest it in refrigerator for 15 minutes. You can skip this step, if you are pressed for time.
• Now take a tart tin or Pie dish and slightly grease it with butter or oil
• Roll the prepared dough into  big circle and place it on the Tart tin and cut off the extra edges.
• Poke the Tart shell using a fork so the base is crispy.
• Bake it for 10-15 minutes at 200C or it is golden brown.
• Using this we can prepare Quiche, Tarts or Pie. 

Whole Wheat Garlic Scones 

Scones are a fantastic accompaniment with Tea/Coffee. I make them Crispy outside and slightly chewy inside so I get the feel of layers of texture. I have tried this recipe with garlic powder and fresh garlic and they both taste great. I used the recipe from here.

Ingredients
Whole Wheat Flour - 1 Cup
Quick Cooking Oats - 1/4 Cup (I used Quaker)
Fresh Garlic - 6 (Grated, adjust to taste, I like garlic so I have used it more)
Curd - 1/2 Cup
Oil or Cheese - 1/4 Cup (I used a combination of Rice Bran Oil and Cheddar Cheese)
Milk - 1/4 Cup  (You can use Water or combination of water and Milk)
Baking powder - 1/2 Teaspoon
Red Chilly powder - 1/2 Teaspoon
Salt - 1/4 Teaspoon

Method

• In a big bowl add all the ingredients except milk and mix them well.
• Once everything is mixed, add milk little by little and knead till you get a dough consistency.
• Rest it for 10 minutes.
• Place the dough on a floured surface and roll it using a rolling pin.
• The thickness can be 1/2 inch.
• Now using a cookie cutter cut them into desired shapes.
• Place this on a baking tray lined with aluminium foil or Parchment paper.
• Prick the scones using a fork.
• Bake it in a pre heated oven for 10-15 minutes or till it is slightly golden brown at 180C. 

Vegetable Savory Cake - With whole Wheat Flour 

Why does cakes have to be always sweet? So I was searching for a Savory Cake and stumbled upon this recipe. It is simple, easy, Healthy and tasty.

I used whatever vegetables was available at my house. Use your creativity and add veggies of your choice.

Ingredients
Rava/ Semolina - 1 Cup
Wholewheat flour - 1/2 Cup
Curd -1 cup 
Water- 1 Cup
Baking Soda - 1 Teaspoon
Red chilli powder- 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Salt - To Taste
Fresh coriander leaves

For tempering:

Mustard seeds - 1 Teaspoon 
Cumin seeds - 1/2 Teaspoon
Asafoetida powder - A generous Pinch 
Oil - 2 Tablespoon 

1 cup assorted veggies:

Onion - 1 (Finely Chopped)
Carrot - 1 (Chopped)
Green Beans - 4 (Chopped)
Baby Corn - 3 (Chopped)
Green Peas - 2 Tablespoon
Ginger - 1 Teaspoon (Grated)
Method

• Soak the Rava/Semolina in the cup of water for 10 minutes
• Heat a pan and add Oil and add Mustard and once it crackles add the Cumin seeds.
• To this add Onion, Asafoetida,and Chopped veggies and give it a quick stir.
• To this add Ginger,Chilly powder, Turmeric powder and saute for a minute.
• To the soaked Semolina add yogurt and mix well.
• To this add the Whole Wheat flour and mix well.
• Add salt to taste and add the sauteed Veggies to this.
• Now add the baking soda and mix well.
• Pour this prepared batter into a greased Baking tray.
• Bake this at 190C for 30-40 minutes.
• Cook completely and cut it. 

Eggless Mango Cheese Cake - No Bake, No Egg. 

I have already posted the recipe for Mango Mousse with Mango Glaze. Using that on a biscuit base you get this beauty. The only requirement is you need a Tart Tin or spring form pan to make this. 

If not, you can use any tin with loose bottom or line the regular tin with cling Film so that it hangs over the side so it is easy to pull the cake. 

As I was busy with guests that day, I forgot to coer it with cling film and hence the Ice coating on top. Nevertheless, it tasted yum. So remember to cover it with Cling Film. 

Ingredients

For the Base:
Biscuit - 30-40 (I used 1 big packet of Marie)
Melted Butter - 100 Grams

For Mousse:
Paneer/Cottage Cheese - 1 Packet (I used Milky Mist 200 Grams)
Condensed Milk - 1 Tin (I used Milk Maid 400 Ml)
Gelatin - 3 Tablespoon+3 Tablespoon
Mango Pulp - 300 Ml + 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

For Mango glaze
Gelatin - 3 Tablespoon
Mango Pulp - 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

Method

• Powder the biscuit using blender or hand.
• Melt the butter and add the powdered biscuit to it and mix well.
• Take your Tart tin or Spring form pan and using your fingers spread the biscuit-Butter mixture. 
• Press to form a even base and put this fridge for 10 minutes. 
• Soak all (6 Tablespoon) of the Gelatin in little cold water for some minutes till it becomes fluffy. This may take 10 minutes.
• After 10 minutes, mix this soaked Gelatin in hot water and mix well till it becomes transparent. 
• Meanwhile, In a blender add Paneer, Condensed Milk, 300 ml of Mango Pulp and blend it well.
• To this add  half of the prepared gelatin and mix well.
• Take your serving dish and fill 1/2 or 3/4 of the dish with the prepared Mousse. 
• Pop this into the freezer for 10 -15 minutes.
• Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
• Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
• Pop this into the freezer for 10 -15 minutes.
• Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
• Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
• Cover the dish with some cling film and keep it in the freezer for 15-30 minutes or till the Mousse and Glaze is set.
• Serve it chilled.

Ravioli - With Spinach and Cheese Filling

For this week Lunch Menu, I decided to make something Italian. So I decided to make Ravioli.

As I am someone who is not so in favour of ready made store bought stuffs, so I made the Raioli sheets myself. However, I believe the ready-made Ravioli sheets are available in some supermarkets.

Even If they are not available, you can always use Lasagne sheets to make these Ravioli.

I have made the Ravioli sheets egg-less, if you want you can make it with egg. If you add egg, the Ravioli sheets will be more shiny and you can roll them super thin.

OK, now lets go on to the recipe.

For the Outer Layer:

Maida - 1 Cup
Oil - 4 Tablespoon (Preferably Olive Oil
Egg - 1 (Optional)
Salt - As per Taste

For the Filling:

Spinach - 2 Cups
Shredded Cheese - 1/2 Cup (I used Cheddar)
Onion - 1 Cup (Finely Chopped)

For White Sauce:

Butter - 100 Grams
Maida - 2 Cups
Milk - 4 Cups

For Topping:

Tomato Sauce - 2 Tablespoon
Chilly Sauce - 1 Tablespoon
Oregano/ Italian Seasoning
Black Pepper Powder
Cheese - 1/4 Cup (I used Mozzarella and Parmesan)

Method

Knead the dough using Madia,Oil and Salt and appropriate amount of water.

The dough should be soft and not sticky. Rest this aside for 15 minutes.

Meanwhile, steam the Spinach/palak. Don't add water to the Palak. Pour water in a bowl and in that place the bowl with Palak and steam cook it.

Run the steamed cooked palak in the mixer and make a Paste.

In a pan, add 1 teaspoon of Oil/Butter and onions and fry it.To this add the Palak/Spinach paste,salt,Black Pepper powder, cheese,Oregano and sute and keep it aside.

Take the dough and spread it like Chappathis. This should be thin. Now using a Pizza cutter or knife, cut them into squares. Use Madia for dusting on the surface so the dough does not stick to the surface you are working on. Dont do this under fan as the dough will dry out faster.

Place one square then add the filling and cover it with another square piece. Seal it from all sides by folding or using water.

Meanwhile take a pot with broad mouth and add lots of water and bring it to boil and then add a teaspoon of oil. To this add the prepared raviolis (Sheets with the stuffing) and coo them. It would sit down of the pot in the beginning and once it is cooked it will come up.

Once the Ravioli comes up, remove them using a slotted ladle. place them in a greased baking tray.

Now make white sauce with the given measurements. The white sauce should be of Dosa Batter consistency. For white Sauce recipe, refer to my Pasta Recipe.

Now add the white sauce onto the Ravioli placed on the baking tray.

Then add some Tomato Sauce and Chilli Sauce.

Bake this in a preheated oven for 10-15 minutes at 180C.

Once Baked add required amount of Cheese and Keep it in Oven for 1 minute.

The Baking should not be overdone as the Ravioli and white sauce will not stick to each other. So cook for 10 minutes and if required for may be further by 2-5 minutes.

We will know the Dish is baked when the white sauce becomes thick.

You can serve this with Foccaccia and Tomato Soup.

Lunch menu - Litti and Mixed Chokha

If you are a North Indian you would surely know of this dish. However, I learnt about this dish only after I got married. So when Alok told be about Sattu, I was not sure of what that was.

Then I found that it is basically Powdered roasted Gram dal. (Oddachakadalai mavu). When I wanted to buy it ready made I was not sure whether I ill find out. However, I found in all stores (Spencers,Nilgiris,Nuts N Spices)

It may look quite laborious process, however the only time consuming process is making the stuffing.

So I think this is more like a UP twist to Rajasthani Dal Bati. To me the highlight of this dish is the Chokha or Bartha. I am not a great fan of Bartha but loved the Baingan and Alo Chokha.

Now lets look at how to make this delicious North Indian Dish.

For Litti Outer Layer


Whole Wheat Flour - 2 Cups
Ghee - 1 Tablespoon
Nigella Seeds/Kalonji - 1/2 Teaspoon
Carom Seeds/Ajwain - 1/2 Teaspoon
Salt

For Litti Stuffing

Sattu - 1 Cup
Ghee - 1 Tablespoon
Nigella Seeds/Kalonji - 1/2 Teaspoon

Carom Seeds/Ajwain - 1/2 Teaspoon
Salt
Green Chillies - 3 (Finely Chopped)
Garlic - 4 Pods (Finely Chopped)
Green Coriander Leaves - 1 Tablespoon
Ginger - 1/2 Inch (Finely Chopped)
Lemon Juice - 1 Tablespoon
Mustard Oil - 2 Tablespoon

For Mixed Chokha

Big Eggplant - 1 (Medium)
Onion - 2 (Medium, finely Chopped)
Garlic - 6 Pods (Finely Chopped)
Green Chillies - 5 (Finely Chopped)
Green Coriander leaves - 2 Tablespoon
Potatoes - 2 or 3 (Medium)
Tomato - 1 (Large)

Method

For the Outer Layer
Mix all ingredients under For Litti Outer Layer in a large mixing bowl and knead into smooth dough like chapati dough by adding enough water. Cover it and keep it aside for 20 minutes.

For the stuffing

Mix all the ingredients under For Litti Stuffing in another bowl using hands. Keep It aside.

For Mixed Chokha

Roast the Eggplant,Potato and Tomato over the stove top on a low flame. If you have a Oven you can roast it in the oven.

Peel the skin of Eggplant,Potato and Tomato.

Meanwhile, In a pan, heat Mustard Oil and once it is warm add onion, Green Chillies and Garlic and saute for couple of minutes.

In a mixing Bowl, mash the potatoes, Tomato and Eggplant.To this add the sauted onion,garlic and green chillies. Add Coriander leaves and mash well using hands.

Making Litti

Pre heat the oven at 180C for 10 minutes. Divide the Litti outer layer into Lemon Sized balls. Make an Indention in each ball.

Place 1 Tablespoon of Sattu filling in the indention of each ball and close it firmly.

Place these stuffed balls in a aluminium foil layered Baking Tray. Bake it at 180 C for 15 minutes on each side.

Serving the Litti

Break the Litti and pour some ghee on it and place the mixed Chokha and enjoy.

Olive Oil Crackers

I got this recipe from here. I always wanted to make Crackers. So as soon as I found this recipe I made it the same weekend.

It was light,Fluffy and easy to make. The only time consuming part is rolling them.

It was tasting great with Salad or Tea.

Ingredients

All Purpose Flour/Maida - 20 Grams
Whole Wheat Flour - 50 Grams
Baking Powder - 1 Teaspoon
Warm Water - 115 Ml
Olive Oil - 25 Ml
Salt - Per Taste
Red chilli Powder - 1 Teaspoon
Black Pepper Powder - 1/2 Teaspoon
Oregano - 1 Tablespoon (Optional)

Method

In  a mixing bowl, add all the ingredients and knead well till you get a soft and sift dough.

Cover the dough with a cling film, and allow it to rest in refrigerator for an hour.

After an hour, bring the dough to a floured surface. Please use very little flour so that the Crackers does not get floury.

After kneading, divide them into small portions and using a roll pin roll them into thin Circles or any shape of your choice.

I actually took 1/4th of dough, rolled them into thin sheets and used a cookie cutter and cut them into circles.

Meanwhile, Pre heat the oven at 220c for 15 minutes. Line a baking tray with Aluminium foil and grease it with olive oil.

Place the rolled crackers on the Lined Baking Tray and Bake at 220c for 5-7 minutes.

Keep a close eyes as the cooking time varies on how Thin the Crackers are. They tend to burn soon as do keep a close eyes.

Sending this recipe to the Vegan Thursday hosted by Priya at http://priyaeasyntastyrecipes.blogspot.in/

Caramel Custard

This is my Mom's favorite dish. So whenever I make this, she eats like a kiddo. This recipe is very simple and needs very few ingredients.

As I made it exclusively for my mom this time, the caramel is very less in the picture. However, if you use the measurements I have given in the recipe, you will get enough caramel sauce.

Ingredients

Caramel
Sugar - 20 grams
Water - 2-4 Tablespoon

Custard
Egg - 3
Vanilla Essence - 1 Tablespoon
Sugar - 50 grams
Milk - 500 ml

Method

For Caramel
In a Pan, add the sugar and add little water. Add just enough water to get the sugar wet. Stir it continuously.till it turns into light brown colour and immediately pour into the tray the custard is to be made.
The process will take only couple of minutes, so keep a close watch or else the sugar will get burnt.

For Custard
Blend egg,sugar,milk and vanilla essence using a whisk or hand blender. Ensure there is no lumps. Then pour this mixture into the tray which is coated with caramel.

Bake it in the oven for 45 minutes at 150 C. Refrigerate and serve with fruits or ICe Cream.

Donuts
Donuts...Hmmmm... Tell me one person who does not like this...Whenever I visit CCD I never leave without tasting Donuts.. I always thought I was baked and found that it is  deep fried only couple of years ago.

I learnt how to make this dish from Menu Rani Chellam's TV show. I miss her show these days.

When I made this and gave it to my Dad he just could not believe that I made it from the scratch.. He thought that I bought the Donut base (Don't know whether they sell it) and applied chocolate sauce and gave him. It was that yummy !!!

As most of us in our house are not Egg fans I try to make my recipes Eggless, however, if you want you can always add egg as I would give a shine and binding.

Ok now to the recipe.

Maida/All purpose Flour - 1 Cup
Yeast - 1 Teaspoon
Sugar - 1 Teaspoon
Salt - a Pinch
Luke warm Milk - as required

Method

I used Dry active yeast. So the first step for me was to activate the yeast. Click here to find out how to activate Yeast.

In this recipe I used milk to activate the Yeast.

Then add the Yeast milk and lukewarm milk and make a soft dough. Set aside for 5-10 minutes.

Then dust a clean surface with All purpose flour. Using a rolling pin flatten the dough.

I rolled it to make 1/2 inch thick flat dough. Then using a cutter (I used a round shaped vessel and bottle cap) cut them into circles and in each circle make a small circle in the centre. (For this I used Bottle cap).

In a greased baking tray, place these donuts and cover it with a wet kitchen towel. Covering it with wet towel prevents it from drying

Leave it for 30 minutes. After 30 minutes, it would have doubled in volume.

In a kadai, heat some cooking oil and fry these donuts. Please remember the oil should not be too hot. It should be just hot. SOme else, your donuts will burn and will not get cooked.

After cooling the donuts you can glaze with chocolate sauce or just some powdered sugar.

If you have noticed, the number of donuts for glazing went down as My hubby started eating the donuts even before I could glaze it.

Look at my post on How to Do Chocolate Glazing

Dal Baati

As promised I am posting the recipe on How to make Baati and how to serve the Dal baati.

We have already made Panchemela Dal

 Ingredients

Whole Wheat Flour - 2 cups
Baking Soda - 1/2 Teaspoon
Oil - 2 Tablespoon
Curd - 1/2 Cup
Salt - To Taste
Green Chillies - 1 teaspoon (Finely Chopped)
Ginger -  1 teaspoon (Finely Chopped)
Garlic -  1 teaspoon (Finely Chopped)

Method

In a bowl, Mix wheat flour, salt and the baking soda. Add 2 tablespoon of oil, green chillies,Ginger and garlic.Add the curd and knead the dough. Add some water and knead a stiff dough.

After kneading it to a stiff dough, smear some oil and cover it and allow it to rest for 10 minutes.

Meanwhile, take a baking tray and place a aluminium foil and smear it with few drops of oil. Preheat the oven at 180 Degree Celsius.

After 10 minutes, knead for a minute and make golf sized balls and place it in the field baking tray and place it in the oven at 180 Degree Celsius and cook it for 5-8 minutes and then flip and cook for 5-8 minutes.

How to Serve Dal Baati:

Ingredients

• Dal 
• Baati
• Ghee - at room temperature
• Coriander leaves - Finely Chopped
• Onion - Finely Chopped
• Green Chillies - Finely Chopped

Method

 Take a bowl, crumble 3-4 Bati (don't break them too much,just break it into 3-4 pieces), Add lots and lots of Dal. Add some ghee, lots of Onion, some green chillies and coriander leaves and ENJOY!!!