British Scones – Valentine’s Tea Snack

British Scones – Valentine’s Tea Snack

When we were young, growing up in India and reading all those British novels, Enid Blyton, Agatha Christie or Anne Mather, there was always mention of afternoon tea with scones, and I remember salivating with Fatty, Larry, Pips, Bets and Daisy of the Five Find-Outers when one of their mother’s whipped up scones and biscuits for tea. Always wondered about it – Then moving to the US, I encounter biscuits, a tradition of the South which I dislike I was hoping to like scones a  bit more. In 2005 we traveled to New Zealand and we had “scones” Found them too dense and super filling – like dense all purpose flour packed together with butter. One of the best vineyards they said, but still did not cut it for me. Until my friend decided to make these for tea on her birthday. They were full of layers, and truly delicious with the fresh cream and jam she served it with. They were still filling, but wonderfully so.  Which got me thinking…Hmm, I could try to make these. So I scoured the net for an “authentic” scone recipe and found the simplest one I could find and tried it the “propah” British way. This is a recipe I put together after reading through many and it allowed me the option of making them eggless. What with my heart shaped cookie cutter, it was so appreciated by my girls and family. What better treat for a great Valentine’s Tea? To make abut 10 Scones Ingredients 1 cup of self-rising flour +2 tbsp 1/4 cup of cold butter (pinched) 2 Tbsp of castor...
Paneer Parathas

Paneer Parathas

The kids are home. It is the summer vacation – One is sick, the other volunteering and the third chilling with me! I am on FB and checking out my updates as I hear “amma, what’s for dinner” queries brewing in the background. I lay my eyes on some mouth watering paneer parathas that our blogger friend Divya or ChefinYou has posted. She is a versatile chef and has many interesting tips on her page, as I did find out clicking on to her blog. I was making karela subzi anyway and I thought this would make a great combo! It does not take beyond 15 minutes for prep time (she was not kidding) and beyond 20 to make about 10 of these delightful parathas. My kids, mother-in-law and hubby loved it. Will be blogging the Karela subzi next. For about 10 partathas Ingredients 2 cups of chakki atta (stone ground wheat flour) 11/4 cups of warm water 1 tsp of salt 2 tsp of oil (I used my mixer to make the dough) For the stuffing 1 cup of cubed paneer 3 green chilies finely chopped 1tbsp of fresh cilantro Method I did as Divya suggested I Soaked store bought paneer in hot water, drain after a few minutes and proceeded to crumble it Knead or use mixer to make the dough soft, yet firm Keep covered until you get the paneer crumbled, salted, and chilies and cilantro added Make lemon sized balls of the dough Roll out into rounds bigger than your palm, as Divya puts it Make a smaller ball of the paneer and place in...
Khobz – A Delicious Moroccan Bread

Khobz – A Delicious Moroccan Bread

Khobz Happy Kanu Pongal to all – feeling quite under the weather – I had contracted Lyme Disease a few years ago and the recurring effects of it are joint pains – My knees are begging for mercy from a sharp shooting pain that has ruled my life for almost 24 hours now! I am quite sick of taking Advil and have resorted to arnica – hoping to get an acupuncture appointment for it Sigh! feeling better after off loading some of my woes! I had made this bread several weeks ago but it is good I held back posting it for this week with the Avant Garde Cookies, we are making breads – And this is a wonderful addition to any dinner table. Not much different from any other bread in so far as the recipe goes, what sets this apart is the incredible crustiness of the outside shell and the incredible softness of its inside. How it came about We had gone to a local Moroccan restaurant, one that has apparently been around for over 3 years and this was the first time we’d paid attention. The food was not great, but good. However, what had me raving was the Khobz – it was out of sight yummy. I did talk to the chef and owner about it and he did not really reveal the recipe, but said it needed a lot of kneading. More internet searches reveal recipes that were not any different from any other kind of bread. So I took the chef’s word for it and kneaded it for an extra long time in...
Fabulous Focaccia my ‘Whey’

Fabulous Focaccia my ‘Whey’

Oven ready Today it is my pleasure to WOW you with my protein rich, colorful focaccia. Pronounced Fo-Ka-Cha Pari of Fooddelicious had this ever so tempting post on her blog last week and I knew I simply HAD to make it – I had all the fresh home grown ingredients for it and I said, hey, let’s do it and I did. It turned out to be a phenomenal success (which is measured in how many minutes it takes to get devoured by my kids) and truth to tell, I am happy I got a minute to take the pictures before my kids went gung-ho with it.I had some when sitting around in the fridge left over from making some paneer. I used it in a couple of ways: one in the soup I made to accompany the focaccia and two, in the focaccia itself. While the taste did not change any, it felt better that with the carbs, there was also some protein. If you are a vegetarian, you know how difficult it is to avoid carbs – even if you are seeking the complex kinds. Anyway, without further natter, I present to you my fresh, really fresh, Focaccia Baked to a nicety!   Ingredients For the dough 3-4 cups of bread flour ( I used King Arthur’s unbleached bread flour) 1tbsp of instant yeast 2tbsp crushed fresh rosemary 1tsp salt 1tsp sugar 4cloves of freshly squeezed garlic 2tbsp of olive oil1cup of warm whey (I subbed whey for the water which is the original way to go – Curd or milk would also be a good idea...
Masala Buns

Masala Buns

This was an inspiration from Rak’s blog and we enjoyed this for dinner – two rolls each and we were quite full, although my son could easily handle a couple more (teenage boys being teenage boys) – I was initially making pizza dough and then had all these “non pizza” veggies that were staring me in the face in the fridge- made an on the spot decision to make these instead – I had seen them on Rak’s blog when she first posted them and had forgotten about it. Easy to whip up and quite a treat for any occasion. Here is my version of this. For the Bread 2 cups of flour  – I used equal proportions of wheat and all purpose flours tbsp dry fast acting yeast 3/4 cup + warm water 1tsp of salt 2tsp olive oil For the Stuffing Any veggies you like and want to stuff with  – Make a curry out of it as spicy or bland as you desire. I made mine with 1 large onions, 2 cups of minced mushrooms, 2 sweet potatoes, 2 potatoes, 1 cup of finely chopped red and yellow bell peppers green chilies – per taste 1tsp turmeric 1tbsp sambar powder Curry leaves and cilantro finely chopped 1tbsp olive oil Boil the potatoes, and add the rest of the ingredients into hot oil in a pan. stir fry them before add the mushed potatoes in. Allow them to cook together making sure they remain sort of dry -as in do not add any extra water – Allow for all the water from the veggies to evaporate. add...