English Muffins with Strawberry Butter !!!

 

It took a few tries before I could perfect these bad boys . The recipe which I was trying to follow was not up to mark so had to tweak it a little .

So here I am presenting you English muffins along with home made strawberry butter .

English Muffins

INGREDIENTS:
1 cup milk
2 tablespoons white sugar
1 package active dry yeast
1 cup warm water (110 degrees F/45
degrees C)
1/2 cup melted shortening
6 cups all-purpose flour
1+1/2 teaspoon salt
DIRECTION
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough ( mine was done in 4 1/2 cups ) Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with butter and jams .

Now lets go onto making Strawberry butter .
I used
2 sticks of room temperature unsalted butter
1/2 cup or to taste confectioner’s sugar
1 cup washed , hulled and coarsely chopped fresh strawberries .

IN a medium bowl or stand mixer mix butter and confectioners’ sugar until light and fluffy , Fold in the crushed strawberries and combine.
Transfer the butter in a container and refrigerate , Alternatively yo can even roll it into a log .

Taking these English Muffins to Sarika’s Bread collective ..

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Suran / Jimikand / Elephant Foot Yam Kofta Curry …

Suran/Jimikand/Elephant Yam Kofta Curry..

Today I bring to you one of my Mom’s recipe which I love and can eat any time .. Suran Or Elephant foot Yam koftas tastes like lamb koftas or meatballs when cooked with the Spices used in Non-Vegetarian Cooking. Infact no one will miss non veg if served these delectable koftas and people will not stop wanting them again and again ..

Koftas originated from Middle East, it being a variation of the more known meatballs in the Western countries.
Koftas in India are usually served cooked in a spicy curry/gravy and are eaten with boiled rice or a variety of Indian breads. In Iran, Iraq and Azerbaijan, koftas are served with a spiced gravy, as dry variations are considered to be kebabs.

Here are some nutrient information of yam.

Elephant foot Yam is an edible tuberous plant and has the protein content same as in the potato.
It is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese. The tubers are believed to have blood purifier property.
Yam generally has a lower glycemic index than potato.

THIS IS HOW i made it ..

Cook time : 30-45 mins
Serves : 4

For The Koftas
300 grams peeled , boiled and drained Elephant foot Yam /Jimikand ( Suran ) ( I used 1 pack frozen Yam from Indian store )
1-2 finely chopped green chillies
1 tsp finely grated ginger
1 tbs finely chopped cilantro / coriander
1 tsp Red chili powder
1 tsp Garam masala powder optional
1/4 cup Besan / gram flour
Salt as per taste
A pinch of Hing
Oil for deep frying

Method
Mash the boiled and drained yam well and add all the ingredients under kofta except for oil .
Mix well and make small oval or round balls and deep fry them in a frying pan .

For The Gravy

1 large onions
2 medium sized tomato
1 tbs ginger garlic paste
1 Bay leaf
4-5 cloves
2 whole black cardamom
1 inch cinnamon stick
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp red chilli powder
1 tsp jeera/cumin seeds
salt as per taste
1 tbs cooking oil
coriander/cilantro leaves for garnishing

Method
1. Grind onion, tomato, ginger garlic into a smooth paste.
2.In a big enough pan heat 1 tbsp oil and add jeera / Cumin seeds.
3.Once the jeera splutter add cinnamon , cardamom,cloves, bay leaf and let them bloom for a minute .
4.Add the ground paste . Saute till the raw smell goes off .
5.Now add salt, turmeric powder, half of red chili powder , coriander powder, garam masala powder and sauté till the oil separates..
6.Add water to get the required consistency of the gravy you want .
7.Reduce the heat and let the gravy boil for 10 mins on medium flame .
8.Once the required consistency of gravy is acquired switch the stove off .

Just before serving, arrange koftas in a serving bowl, pour hot gravy on top , garnish with finely chopped coriander leaves . Serve hot with steamed white or brown rice, chapathis, naan or parathas and a salad on the side to make it into a complete soul satisfying meal .

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Here is another version of Jimikand / Elephant foot Yam curry by Sonal ….

Jimikand Curry By Sonal Gupta

Gujrati Style Bharwa Baigan ( stuffed eggplants )

Bharelu Ringna Nu Shaak/Gujrati Style Bharwa Baigan

Bharwa Baingan also known as “Bharelu Ringna Nu Shaak” in Gujrati is a vegetable prepared using small brinjals filled with sweet , spicy and tangy masala …..
This recipe has been passed On to me direct from my Grandmother’s Kitchen and hold such found memories of my time spend at her place in Ahmedabad . This recipe is very simple yet delicious and can be made quickly….

Serves 4-6 people
Cook time 30 mins

12-14 small bhaigan / eggplants
2 tbs cooking oil
Leftover ground masala
1/4 cup Water or as needed
1 tbs desiccated coconut for garnishing
1 tbs finely chopped cilantro for garnishing

For Masala Ground Coarsely..
Roasted Peanuts – 1/4 cup, coarsely ground
Roasted Sesame seeds – 1/4 cup, coarsely ground
Desiccated coconut – 1/4 cup ( I used dried coconut )
Cilantro/ Coriander leaves – 1/4 cup, finely chopped
Green chilies – 3} finely chopped optional
Ginger paste – 2 tsp
Garlic paste 1 tsp
Red chili powder – 2 tsp or as per taste
Sugar – 1 tbs or as per taste
Salt -as per taste
1/4 teaspoon hing/ asafoetida powder
Juice of a Lemon OR 1 tbs thick tamarind past
Grind all the ingredients mentioned above and keep aside.

Preparation
Make a slit at the bottom of the brinjal vertically towards the stem, making sure not to slice the brinjal in the half. We want the brinjals to be a single piece but slit three fourth way through
Make cut to the chilies .Make sure not to slit all the way through.
Stuff eggplants and chillies with prepared masala.

Kadhi Pakora – Chickpea flour Fritters in a Yogurt Based Gravy

Kadhi Pakora 

Kadi is a very popular yogurt based curry in India to which chickpea flour/besan is added, tempered and then simmered with spices ..and is cooked regularly in most houses Each and every region as well as family has their own version of kadhi and kadi happens you be our family favorite too ….

I hold such beautiful childhood memories around this golden beauty .. My Mom would make kadi every Saturday morning for lunch and me and my brother would stand next to her in the kitchen begging her to give us some hot boiling kadi to taste …. The same thing would happen with fritters / pakoras too .. Mom would always make an extra batch of pakodas for us to munch on while lunch was getting ready … So many childhood memories around this beauty … In our family as well as some parts of North India, it is a must as one of the meals in the days preceding a wedding…

You can even add vegetables to the kadhi while it is cooking. I like to add chopped spinach (palk) or fenugreek (methi) leaves. diced potatoes, carrots or any other vegetable of choice and also be added to the kadi …

Serves 3-4
Cooks in 30-45 mins

For the kadi
Sour curd / yogurt 3 cup
Besan / gram flour 3 tbs
Water 3 cups
2 tabs ghee or oil
1/2 tsp hing/ Asafoetida
1 tsp turmeric powder
1 tsp red chili powder
1 tsp methi dana / fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp jeera / cumin seeds
2 green chilies finely chopped
4-6 curry leaves optional
Salt as per taste
1 tablespoon Coriander Leaves, finely chopped for garnishing

Method
1. In a blender blend together yogurt , water and 3 tbs gram flour , red chili powder and turmeric powder till incorporated well and ensuring that there are no lumps (you can even do it with a whisk )
2. In a big enough pan , Heat 1 tablespoon oil in a medium flame. Add mustard seeds and fenugreek seeds. When they begin to crackle add cumin seeds and sauté for 20-30 seconds.
3. Now add curry leaves and green chilies and saute for 20-30 seconds .
4. Its time to add in the blended mix of yogurt and gram flour .
5. Cook on medium flame until raw smell of gram flour goes away or for approx. 10 -15 minutes. Stir occasionally in between to prevent sticking. If mixture becomes too thick, then add 1/2 cup more water and cook for 3-4 minutes. It should have pouring consistency..
6. Add deep fried pakoras, mix well and cook for 3-4 minutes. Turn off the flame , temper and garnish with chopped coriander leaves ..

Ingredients for Besan Pakoda
1 cup besan / gram flour
1/2 tsp Turmeric powder
1/2 tsp Red chili powder –
Salt as per taste.
2-3 Green chilis chopped
1/4 cup chopped cilantro / Coriander leaves
Oil for deep frying

METHOD
1. Heat oil on medium heat for frying the pakodas
2. Sieve the gram flour in a bowl and make a thick batter by adding water to it.
3. Now add add all the other ingredients except oil to the batter .
4. Take a teaspoon batter and drop it into the medium hot oil .
Make 5-6 pakodas at one time.
5.Turn and flip the pakodas to fry them till they are golden brown in color .
6. Take them out and add them in boiling kadhi ..

For Tempering or Tadka:
1 tbs. ghee / clarified butter
1 tsp mustard seeds
1 tsp. cumin seeds
A few curry leaves 4-5
A pinch of asafoetida or hing powder
2 dry red chillies broken up

Heat ghee in a small butter pan .
Add mustard as well as cumin seeds .. Once the seeds splutter add dried chilies and curry leaves.
Pour this tempering over the kadi and cover with the lid immediately so that the flavor infuses …

This yummy kadhi goes very well with Chapatis and steamed white rice…

NOTES
1. Usually pakodas/ fritters are not added when making kadi with greens and vegetables ..

2. Kadi can even be prepared in slow cooker too

Method
Place yogurt and sifted besan in a bowl, along with salt, chilli, turmeric and water. Beat together to make a smooth batter. Transfer to a slow cooker and switch on ‘high’.

Heat oil in a ladle, add mustard seeds , cumin seeds , fenugreek seeds, asafoetida powder and curry leaves. As soon as fenugreek seeds begin to turn brown, pour over the yoghurt-besan mix. Let the kadhi cook for a few hours until it is custard like consistency. Add pakoras And tempering , turn the cooker down to low until ready to serve.

 

Click on the picture below for Another version of Kadi By Sonal
Methi Pyaaz ki Kadhi By Sonal

Hara Chholiya Paneer Curry | Fresh Green Garbanzo-Paneer Gravy

Tender, Whole, Fresh Green Garbanzo and Fresh Paneer In A Delicious Onion Based Curry ….

In North India, vegetable markets are flooded with Big bunches of fresh garbanzo beans during Winter and they are one of the Popular seasonal treat…
My Mom would buy big bunches of fresh garbanzo beans and we kids would sit and peel then out of their pods and then mom would make curry as well as chaat with these fresh beans ..

On Choti Holi (the eve of Holi – the festival of color in India), we have a tradition to roast the bunches containing pods in the bonfire to get roasted cholia. It is believed that eating roasted choliya brings good luck in the family..

These green garbanzo beans are extremely low in fat and completely a protein food. This recipe will not take more then 20- 30 minutes and is enjoyed by almost everyone..

Hare Chana Paneer Curry | Fresh Green Garbanzo-Paneer Gravy

Serves 4

Ingredients
1 cup green chick peas shelled and washed
1/2 cup fresh Paneer / Indian Cottage Cheese

1 tbsp cooking Oil
1 tspCumin seeds (Jeera)
1/2 tsp Turmeric Powder(Haldi)
2 tsp Red chili Powder Or as per taste
1 tsp Corrainder Powder(Dhaniya Powder)
1 tsp Garam Masala
1/2 tsp Asafetida / Hing
Salt as per taste
2 cups water OR as needed

To grind into paste
1 medium Tomato
1 large Onions,roughly chopped
1″ Ginger
4-5 Garlic pods

Method:-
1.Add oil in pressure cooker or a big enough pan with a lid .
2. Once the oil is hot enough add cumin seeds..
3.Now add the ground paste all the spices ( except salt and Garam Masala ) and Sauté on medium flame for 3-4 minutes or until oil gets separated from the mixture.
4. Add green chickpeas ,2 cups of water and salt as per taste .
5. Close the pressure cooker and wait till the first 10 mins .
6. Once the pressure is released add the paneer cubes. Simmer another 5 to 10 minutes on low heat so that paneer could absorb the sauce. Add more water if needed .
7. Add Garam masala and mix well

Serve hot with Rice,Paratha or Roti. My family loves to eat this cutry with hot Chapatis/ rotis and salad & raita on the side ..

Note:
If using a pan and a lid then Cover the pan with lid and cook till water is reduced to half and Fresh chickpeas are tender. Switch off the flame.

Click on the picture below for another version of Hara Chholiya curry by Sonal ..

Urad Dal Wadi – Hara Chholiya Curry By Sonal