Butternut Squash and Carrot Soup

While i was on my soup frenzy, i made this one of the days. And i loved it. it is nice creamy with a hint of sweetness.. And to confide in you, this is the first time i used fresh sage. I always wondered what i can use them for whenever i saw them on super-market shelves. They have a distinct strong flavour but only till it is raw. When cooked, it blended perfectly in the flavour of soup.

All you soup lovers are going to like this, go try.

Butternut - Carrot Soup

Let's collect Ingredients:

1 tbsp Olive oil

1 white onion, diced

3 cloves garlic

2 carrots, sliced

1 stalk celery ( i didn't have celery at home so didn't use it)

3 cups veg broth

1 butternut squash, peeled and chopped

2 tbsp chopped fresh sage

1/2 cup soy milk

salt and pepper to taste

Let's start preparing soup:

Butternut-Carrot Soup in making from left to right.

1. In a large soup pot saute garlic and  onion in oilve oil until onions turn soft. (2-4 mins)

2. Add carrots and celery. Cook for another 3-5 mins.

3. Add butternut squash and stir just to coat.. Add vegetable broth and sage. For the broth,I used 1 Maggi Bouillonkuipje Groente and 1 tbsp Maggi tuinkruiden bouillon.

4. Bring to boil, then reduce heat to a slow simmer. Allow to cook until squash is soft.

5. Puree the soup in blender. If you prefer chunky texture then mash using potato masher or large fork. Mash until smooth.

6. Stir in soy milk.

Season with salt and pepper to taste.

Enjoy !! :)

Vegetarian Berber Pizza - Medfouna

I am back with my "let’s try something different in dinner" bug. With a new kid, I hardly get time for an elaborate dinner anymore but this one day he decided to just sleep and sleep. Surprisingly he slept from evening 5:30 and didn’t wake up his normal one hour later (I had to wake him up at 10:00 pm to feed and then he decided to sleep back till next morning.  So I got a chance and time to dig up my notes and look for something new to try.

I had already planned couscous with vegetables in dinner, but ofcourse needed some other things to go along with. While going through some Middle East / Moroccan recipes, this is what i came through “Vegetarian Berber Pizza - Medfouna". ( Medfouna means 'buried', so it is basically stuffed bread!)

And Ofcourse as one can imagine with me being me, i had to customize it. I adjusted the ingredient and their measurements to suit our taste more. I thought that original recipe called for too much of onions (we love onions but not with its cooked texture and on its own) so i decided to replace a portion with other vegetables. Original recipe doesn't call for any dip or sauce to put on, but i had a feeling what if only with sauté vegetables it feels a bit dry! 

I became a bit innovative and decided to add a dash of Middle Eastern dip Muhammara as a very subtle thin layer. (Decided against normal pizza sauce to trying to maintain Middle Eastern flavor, if there was left any!)

Here is the recipe what i ended up with, and by the way it tasted amazing! It received a “Thumbs up” from my “hard-to-please-when-it-comes-to-food” hubby, and that is all I need to give a recipe "success" rating.

So here we go…

Let’s collect ingredients:

For the Dough

4 cups flour (i mixed all purpose flour with wheat flour 50-50%)

2 teaspoons salt

2 teaspoons sugar

2 tablespoons olive oil

1 tablespoon yeast

1 1/4 cups warm water

For the Filling

2 onions, chopped

1 bell pepper (any color), chopped (I mixed green and yellow)

1/2 cup sweet corn (i used tin ones)

1/2 cup tofu cut in squares (just as i wanted to get rid of it from my fridge!)

1/4 cup carrots, cut in squares

2 tablespoons olive oil

1/2 cup pitted green olives, sliced

2 handfuls of fresh parsley, chopped

2 tablespoons fresh (or 2 teaspoons dry) za’atar or thyme (i used dry thyme)

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon ground coriander

1/2 teaspoon ground red pepper (or to taste)

salt (to taste)

pepper (to taste)

1/2 teaspoon sugar (optional)

Other (Optional)

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Muhammara dip (optional) 

Olive oil, salt, herbs for garnish (optional)

Let’s start preparing Vegetarian Berber Pizza:

Make the Dough

Mix warm water, sugar and yeast together and leave aside for 5 minutes till it looks a little frothy. That's when the yeast has been activated and is ready to use.

Mix the flour, salt and half of oil in a bowl. Make a large well in the center of the flour mixture, and add yeast mixture.

Mix everything and knead lightly till everything comes together as dough.

Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not too sticky. Continue kneading until the dough is smooth and elastic.

Divide the dough into two portions and shape each into a smooth circular mound. Lightly oil the dough with olive oil, cover with a towel, and leave to rise for about 40-45 minutes.

Make the Filling:

In a large skillet, sauté the onions and bell pepper in the olive oil about 2 minutes, add all other vegetables (i had added sweet corn, carrots, tofu). Keep it on flame until vegetables look crisp-tender and slightly reduced in volume.

Remove it from the heat. Stir in the olives, herbs and spices. Taste, adjust seasoning as desired, adding the sugar if the onions are slightly bitter. Set the filling aside.

Stuff the Berber Pizza:

Preheat an oven to 435°F (225°C).

Roll out a portion of the risen dough into a large circle about 14" in diameter. Transfer the dough to a lightly oiled baking sheet or pizza pan. (i used pie plate, shhhh).

I spread a very thin layer of Muhammara spread on that. (Optional)

Spread the prepared filling in the center, leaving at least 1/2" of dough exposed all around. Brush the exposed edge of dough with a little water.

Roll out the remaining portion of dough into another circle. Place it over the filling, and press the edges of the dough together to seal.

Gently turn under the edges all around to complete the seal and give a nice look to the edge.

If desired, brush a little olive oil on the dough and sprinkle with dried herbs (i sprinkled dried thyme + basil) and a little coarse salt. 

Bake in the preheated oven until well colored, about 20-25 minutes. Remove to a rack to cool slightly. Serve warm.

Vegetable Frankie

Vegetable Frankie, the name may sound continental but it is a very "desi" Indian road side food. This is more known in Maharashtra and Gujarat.

What i made here is not totally Mumbai style Frankie but my own Gujarati version, they way i used to get it at my hometown. This time when we visited India, i made Ashu taste it and he immediately loved it so then i decided to try it at home as well to satisfy our taste buds.

Let's collect Ingredients:

For Wrap / Rotis:

1/2 cup Plain/ all purpose flour

1/2 cup self-rising flours

(i took all purpose and self-rising flour both but you can replace self-rising flour quantity with all purpose flour)

1/2 cup whole wheat flour

2 tsp oil

Salt to taste

Oil for kneading as needed.

Butter for cooking

For stuffing:

2 tbsp oil/ butter

1 tbsp ginger-garlic paste

2 cups boiled, peeled and mashed potatoes

1/2 cup boiled, mashed carrots (optional)

1 tbsp finely chopped coriander leaves

1 tsp chili powder

1 tsp garam masala

1 tsp chaat masala

Salt to taste

Bread crumbs (optional)

For Garlic-tomato Sauce: (optional)

1/2 cup tomato puree

1 tbsp hot tomato ketch-up

1/2 tsp oil

2 tbsp finely chopped garlic

1 tsp sugar

1/2 tsp red chili powder

Salt to taste

For Masala Water:

1/3 cup of water

1/2 tsp chili powder

1 1/2 tsp dried mango powder (amchur)

1/4 tsp garam masala

Salt to taste

Other Ingredients:

1 cup chopped onions

1/2 cup chopped capsicum

(Any vegetables / salad of your choice)

4 tsp Frankie masala or Chaat masala

Let's prepare Veg. Frankies:

For Wraps / Rotis:

- Combine all the ingredients in a bowl and knead into soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.

- Knead again using some oil till it is smooth and elastic.

- Divide the dough into 6/8 equal portions in and roll out each into approx. 8"/ 10" diameter thin circle.

- Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.

Let's prepare the stuffing:

- Heat the oil/butter in a pan; add the ginger-garlic paste and sauté on a medium flame for a few seconds.

- Add the potatoes, carrot (and any other vegetable of your choice as per your wish), chili powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.

- This stuffing can be used as it is but i prefer making patty from it. For the patty, divide the mixture in equal 6/8 portions. Shape them in to patty and shallow / deep fry them. If they don't hold together, add some bread-crumbs.

Let's prepare Garlic-tomato Sauce:

- Heat the oil and sauté the garlic for a few seconds.

- Add all the other ingredients to it and bring to boil.

- Let it cool down.

Let's prepare Masala Water:

- Mix all the ingredients in a bowl and keep aside.

Let's assemble Frankies:

1. Place a wrap/ roti on the tava (griddle) and cook on a medium flame using ½ tsp butter till both sides turn light brown in color.

2. Place it on a clean, dry surface; apply Garlic-tomato sauce on one end of the wrap / roti. Place the stuffing/ patty on it and top with ¼ cup of onions, capsicums (and salad of your choice).

3. Sprinkle 1½ tsp of masala water and ½ tsp of Frankie / chaat masala evenly over it and roll it up tightly. (Optional: you can also apply some tomato ketch-up on it)

4. Fold the edges at one end and wrap in an aluminum foil/tissue paper and serve immediately.

5. Repeat the procedure with the remaining ingredients.

Variations:

Cheese Frankie: sprinkle 1/3 cup of grated cooking cheese over the stuffing patty (at step 3) and proceed as per the recipe.

Schezuan Frankie: smear 1½ tbsp of schezuan sauce in stead of garlic - tomato sauce (or can add both) evenly on the roti (at step 2) and proceed as per the recipe.

Paneer Frankie: for the stuffing, half the quantity of boiled potatoes and add same quantity of chopped paneer in stead (no other veggies in patty) and proceed as per the recipe.

Chili Gobi ( Chili Cauliflower)

This is one of the favorites, similar to Gobi Manchurian but spicier and without gravy.

Let's collect Ingredients:
Ingredients -1
2 pinch Salt
1 no Cauliflower (whole, florets separated)
¼ tsp White vinegar
5 cup Water

Ingredients -2
5 tbsp Maida (refined wheat flour)
5 tbsp Corn flour (white)
2 pinch Ajinomoto
¼ tsp Turmeric powder
¼ tsp Red chili powder
½ tsp Coriander powder
½ tsp Salt
1 tsp Soy sauce
1 tsp Chili sauce
¾ tsp Ginger garlic paste
2 pinch food color (red)
2 pinch Black pepper powder
1 cup Onions (roughly chopped, optional)

Ingredients -3
3 Onions (big dices)
6 Green chili (slit open)
½ tsp Ginger (finely minced)
½ tsp Garlic (finely minced)
2 tsp Red chili sauce (for sautéing)
4 stks Spring onions (chopped finely)
4 stks Coriander leaves (chopped)
2 pinch Ajinomoto
Salt to taste
Oil for deep frying
2 tbsp Oil (for sautéing)
1 Capsicum (optional)

Let's prepare Chili Gobi:

1. Blanch the Cauliflower:
- Separate the florets wash them thoroughly and keep aside.

- Bring water to a boil, add salt and vinegar (Ingredients: 1), drench the cauliflower in the boiling water and let stay for 3-4 minutes.

- Put off the heat, drain all the water and pat dry the cauliflower in a clean kitchen towel and keep aside.

2. Prepare Batter for deep frying:

- Combine Maida, corn flour, salt, ajinomoto, turmeric powder, red chili powder, coriander powder, black pepper powder, food color, ginger garlic paste, soy sauce and red chili sauce. (Ingredients: 2)

- Add the steamed cauliflower and coat, steamed cauliflower will release water and the sauce will add little to make it a thick paste like batter.

- Keep tossing the cauliflower florets until you get a thick batter. Heat oil and deep fry until crispy on outside.

- When done, drain excess oil in a paper towel and keep aside.

- After frying all the cauliflower florets, if you are still left with some batter, add some roughly chopped onions in the leftover batter fry it and add them along with fried cauliflower. This way you increase the quantity and it also adds up to the taste. (Optional)

3. Final assembling:

- Heat oil; fry the slit open green chilies along with diced onions, chopped ginger and garlic over medium flame to make them slightly brown. (Chopped capsicum can be added at this stage, but optional, helps in increasing the quantity)

- Now add the fried cauliflower and onion dipping along with red chili sauce*, ajinomotto, salt and green spring onions.

- Fry over low flame till rolls up to a dry fry. (Approx 6-7 minutes).

- Switch off and garnish with chopped coriander leaves. Serve as an appetizer or side dish.

Tips:

- This is very spicy dish, Spice level can be adjusted by cutting down on the chili.

- Adding vinegar while steaming will keep the flavor and color of cauliflower intact. Arrest the unpleasant sulphur smell and yellow coloring.

- While frying the cauliflower, Sample a piece first to check if oil is ready. If the temperature is too hot, it will become brown, low temperature will separate the cauliflower and batter. Right temperature will turn florets crispy on outside and slightly soft on inside.

- Ajinomotto and food color gives it restaurant quality, people who are very conscious about health can avoid making this dish as excluding them totally will result in bland cauliflower curry.

- * NO tomato sauce/ ketchup or tomato related items. Red chili sauce includes chili paste, salt, sugar and vinegar. Use these if you cannot find the readymade sauce.

Serving: 3 to 4 Adults (approx)

Veggie Enchiladas

Whenever we invite someone who is not used to Indian food for lunch or dinner, it's always more conscious selection on what to cook.

Specially when it's for lunch. None other than we Indians can eat what lunch meant back home. Here everyday/ weekday European lunch consists of salads, soup, sandwich ! But now when we are inviting someone for lunch, somehow this menu doesn't go down for us.

A few weekend back we had friends for lunch and i went through same dilemma, so i ended up preparing some fusion in the end. I prepared veggie enchiladas with kidney beans, some potato crust rice Iranian way, and to add some Indian flavor some aloo tikkis and traditional Gujarati dish Handvo.

I am very fond of this enchiladas and luckily i got enough time for a few clicks (advantage of not going for cooking full Indian meal) so sharing that recipe here.


Let's collect Ingredients :

For Filling:
100 gm Kidney Beans
2 Spring Onions
A pinch of Baking Soda / Sodium-bi-carbonate
1-2 tsp Red Chillies Powder
2 tbsp Tomato Ketchup
Salt to taste

For Gravy:
3-4 Tomatoes
2-3 Garlic Flakes
Dry Onions
Salt
Sugar
Oregano
Red Chillies Powder

For Wraps:
Tortillas (I used Corn flour Tortillas )

Let's prepare Filling:

- Soak Kidney beans for about 6 hrs / overnight in hot water with a pinch of sodium-bi-carbonate.

- Drain the water and rinse beans in fresh water.

- Add salt and cook beans till its done.

- Mash them roughly, don't mash completely, just do half-done.

- Add finely chopped spring onions and mix.

- Take a little butter in a pan, melt it on slow flame.

- Add the prepared mixture, red chillies powder and tomato ketchup t it.

- Mix well and let it done on slow flame.

Let's prepare Gravy:

- Take a pan. Put tomatoes, 2-3 garlic flakes, Onions, add a little water and boil it together.

- When cooked blend it in a blender or mixer with some more water. (The consistency should be like a thin soup but not watery).

- Put on stove. Add Salt, Sugar, Oregano, Red Chillies Powder and bring it to boil.

- Keep it boiling on slow flame for about 5-7 mins.

Let's assemble Enchiladas:




Put the filling in the middle of tortillas.

Wrap it from two sides.

Arrange them in a Baking dish.

Pour some of the gravy on each of the wraps.

















Sprinkle a lot of cheese over that.

Bake it in pre-heated oven at 200 C for 30 mins or till the cheese is melted.

While serving the enchiladas, put a little hot gravy again in the serving dish, enjoy your enchiladas!