Soft Pretzels

Soft Pretzels

Pretzels, known as Brezel in German, comes in both sweet and savoury versions. They are also both soft and hard. These are most popular in southern Germany and adjoining area and also in some parts of US. Today I chose to post this recipe of Soft and buttery sweet Pretzel, just for the fact that Southern Germany is celebrating it's Oktoberfest, and I love celebrations. So why not celebrate in German way ? And what what can be better than some thing sweet ? So friends, roll up your sleeves and warm up your ovens, here comes Soft Sweet Pretzels for your Saturday night dinner.

Preparation Time : 30 minutes
Resting Time        : 1 Hour
Baking Time         :  8 minutes per tray
Difficulty              :  Easy
Serves                  :  6 - 8

Ingredients :

4 teaspoons Active Dry Yeast

1 teaspoon White Sugar (for activating Yeast)

1 1/4 cups Warm Water (110 degrees F/45 degrees C)

5 cups All-purpose Flour

1/2 cup White Sugar

1 1/2 teaspoons Salt

1 tablespoon Vegetable Oil (use any Vegetable oil)

1/2 cup Baking Soda

4 cups Hot Water

Melted Butter for coating

Powdered Sugar or Granulated White Sugar for Dusting

 

Method :

 1) In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

 

 2) In a large bowl, mix together flour, 1/2 cup sugar, and salt.

 

 3) Make a well in the centre; add the oil and yeast mixture.

 

 4) Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water.

 

 5) Knead the dough until smooth, about 7 to 8 minutes.

 

 6) Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

 

 7) Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

 

 8) Preheat oven to 450 degrees F (230 degrees C).

 

 9) In a large bowl, dissolve baking soda in hot water and set aside.

 

 10) When the dough is fully risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.

 

 11) Roll each piece into a rope and twist into a pretzel shape.

 

 12) Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. 

 

 13) Bake in preheated oven for 8 minutes, until browned.

 

 14) Once they are done, take out the Pretzels, Put on a wire rack and brush with melted butter and immediately sprinkle sugar of your choice. (If you are not too health conscious, you can even dip the Pretzel in melter butter and coat with sugar by  dusting sugar all over.

 

 15) Your Soft Sweet Pretzels are ready to serve. You can serve them hot, oven fresh or even at room temperature. 

 

                              This is how you twist your Pretzels

 

Horiatiki Salata , The Greek Salad

Horiatiki Salata , The Greek Salad

This salad is fresh, tasty and moreover, it's quick. So what can be better option for a mid week snack or lunch or even dinner? As a working woman, I always prefer to prepare something wholesome and quick at the end of the tiring day and at the same time I can't forget the Golden rules of my 4 veggie servings a day :) So I opt for something as good as this wonderful fresh salad. If you are thinking on my lines, then this is the right kind of dish for you.

Preparation Time  : 10 minutes
Cooking Time       : Nil
Assembling Time  : 15 minutes
Difficulty               :  Very Easy
Serves                   :  8

Ingredients :

• 60ml (¼ cup) Extra Virgin Olive Oil
• 1½ tbsp Balsamic Vinegar
• 1 tsp dried Greek Oregano (you can also use ordinary Oregano, if you can't find the Greek version) 
• 400g Grape or Cherry Tomatoes, halved
• 4 Lebanese Cucumbers, chopped (I use the regular variety, in that case I remove the skin before chopping)
• 1 small Spanish Onion, finely chopped
• 150g Feta, cut into 1cm cubes
• Salt to Taste
• Pepper to taste
• Olives to serve (optional)
• Chopped Lettuce to serve (optional)

Method :

 1) To make dressing, whisk together oil, vinegar and oregano in a bowl.

 

 2) Place the remaining ingredients in a large bowl and season with salt and pepper.

 

 3) Pour over dressing and just before serving, toss salad gently to combine. Check the seasoning and adjust if required.

 

 4) Serve cold or at room temperature sprinkled with olives of your choice. 

 

Note : You can serve this salad with toasted Crusty bread or with a Roasted chicken, if you are serving this for dinner. Otherwise, this is an ideal dish by itself.

 

Moroccan Chicken and Bulgur Salad

Moroccan Chicken and Bulgur Salad

The Moroccans love their carbs, specially their Bulgur. These cracked wheat comes in two varieties, medium and fine. For this recipe, we are going to use the one with medium texture. I was introduced to dish by one of my father's friend, who was a lovely Moroccan lady. My love for the Moroccan cuisine was entirely because of her. She used to wear, brightly coloured tunics and equally colourful scarves and the food she used to prepare was equally colourful. The taste was so good that I could spend hours lingering over a single meal (though I was never allowed to do that). From her heavily laden table, this dish touched my heart. A simple yet tasty dish, which I picked up pretty fast and used to prepare for most gatherings. Today this dish is my tribute to Aunt Farzana (my father's friend).

 Preparation Time  :  20 minutes
 Cooking Time       :  40 minutes
 Difficulty               :   Easy
 Serves                   :   4 - 6

Ingredients :

• 2/3 cup Bulgur (you can substitute Bulgur with Couscous or Dalia) 
• 2/3 cup boiling Water
• 4 1/2 tablespoons Olive oil
• 4 cups fresh or frozen Corn Kernels (I always try to get fresh ones, when they are in season)
• 1 1/2 teaspoons Salt
• 1 small Red Onion, chopped
• 600 grams boneless skinless Chicken Breasts (about 4)
• 1/4 teaspoon fresh-ground Black Pepper
• 1 Tomato, seeded and chopped
• 1 Jalapeno pepper, seeds and ribs removed, minced (or any other Chili with medium heat)
• 1/2 cup chopped Cilantro/ Coriander leaves 
• 4 tablespoons Lime Juice (from about 2 limes)
• 1/4 teaspoon Cayenne Pepper / Red Chili Powder

Method :

 1) In a medium bowl, combine the Bulgur and the water. Cover and let sit for 20 minutes.

 2) In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderate heat.

 3) Add the corn and 1/4 teaspoon of the salt and cook, stirring occasionally, for 5 minutes.

 4) Add the onion and continue cooking for 5 minutes longer, stirring occasionally.

 5) Transfer to a large glass or stainless-steel bowl and let cool.

 6) Add 1 tablespoon of the oil to the frying pan and heat over moderate heat.

 7) Season the chicken with 1/4 teaspoon of the salt and the black pepper.

 8) Cook the breasts until browned and just done, about 5 minutes per side.

 9) Remove the chicken from the pan and let it rest for 5 minutes.

 10) Cut crosswise into 1/4-inch slices. Put into a salad bowl.

 11) Add the Bulgur, tomato, jalapeno, cilantro, 3 tablespoons of the lime juice, the cayenne, and 3/4 teaspoon of the salt to the bowl with the corn and onion. Toss.

 12)  In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and 1/4 teaspoon salt.

 13) Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil.

 14) This salad can be served both at room temperature or cold. It taste great both ways.

 

Japanese Style Folded Omelet

Japanese Style Folded Omelet

I had this unique dish at Hotel Pan Asia, Singapore. I was amazed by the perfection that was put into making a simple dish like an Omelet into a piece of art. I have noticed Chef Sylvan Mishima Brackett uses a rectangular skillet specifically designed for making this thick sweet-and-savoury Omelet, called dashimaki tamago. The method takes some practise, and watching the "easy tamago tutorial" by Japanese cooking on You Tube can help. I managed to prepare this on a square skillet myself. But I think, I would needs years of practise in order to make a perfect one like Chef Brackett's. You can it a try, you just might succeed. By the way, Japanese people love this omelet and have it almost at every meal, but dinner.


Preparation Time : 15 minutes
Cooking Time      :  30 - 40 minutes
Difficulty              :  Medium
Serves                  :   2 - 4

Ingredients :

• 3/4 cup Water
• 3/4 cup Bonito Shavings (see Note)
• 1 tablespoon Sugar
• 1 tablespoon Mirin
• 1 teaspoon Kosher Salt (you can also use regular sauce)
• 1 teaspoon Light Soy Sauce, plus more for serving
• 8 large Eggs, at room temperature
• Vegetable oil, for greasing
• 2 tablespoons Lightly drained grated Daikon, for serving (in case you can't find daikon, use regular radish)
• 1 Sushi mat

Note :

If you are vegetarian and are looking for an alternative to bonito (a small fish) in soup bases and dipping sauces, try molasses, a white dessert wine, or balsamic vinegar.

A friend of mine from Japan has informed us that he uses Port in lieu of bonito in his dishes. I actually followed him and used Port. There was some difference in taste of course, but not very sticking, which can not be ignored.

Method :

 1) In a small saucepan, bring the water to a boil.

 2) Add the bonito shavings (or Port instead) and simmer over low heat for 1 minute.

 3) Cover, remove the saucepan from the heat and let stand for 10 minutes. Your Dashi is ready.

 4) Strain the dashi through cheesecloth and let it cool to a temperature, when it is just warm.

 5) In a bowl, whisk 125 millilitres (1/2 cup) of the warm dashi with the sugar, mirin, salt and 1 teaspoon of soy sauce.

 6) Whisk in the eggs.

 7) Heat a large nonstick skillet over moderate heat.

 8) Rub the pan with an oil-soaked paper towel.

 9) Add a drop of the egg mixture to the pan and, when it sizzles, pour in one-quarter of the egg mixture so it forms a thin layer.

10) As the egg begins to cook, use chopsticks or a spatula to roll the omelet away from you, popping air bubbles as you go, to form the omelet into a flattened log.

11) Dab more oil in the skillet and add another quarter of the egg mixture, lifting the rolled omelet and tilting the pan to allow the egg mixture to seep under it.

12) As the layer of egg cooks, roll the omelet with the new layer of egg toward you.

13) Push the log to the opposite edge of the skillet.

14)  Repeat twice more with the remaining egg to form a large, loose roll.

15) Remove the skillet from the heat and set a lightly moistened wooden sushi mat over the omelet.

16) Invert the omelet onto the mat. Bring the sides of the mat over the omelet and let rest for 5 minutes.

17) Turn the omelet out onto a plate and thickly slice crosswise.

18) Serve with daikon and soy sauce.

 

Cuban Papas Rellenas or Stuffed Potatoes

Cuban Papas Rellenas or Stuffed Potatoes

 

This is a very popular snack from Cuba. Not only in Cuba, it is eaten all over the West Indies, though every country has it's own version and name for this tasty snack. I tasted this dish for the very first time, during an UNICEF conference and instantly fell in love with it. Later when I started making this for my family, my hubby became an addict. I have always got admiration from my friends, whenever I prepared this dish. So I thought I should share it with all my friends...

 

Preparation Time  : 30 minutes
Freezing Time       : 4 hours

Cooking Time        : 20 minutes for frying, 25 - 30 minutes for Picadillo

Difficulty                 : Easy

Served                  : 6 - 8

 

Ingredients :

• 1 kilo Large Potatoes (peeled and cut into quarters)
• 500 grams Picadillo (seasoned ground beef)(In case you don't use beef, you can make this with finely ground lean Mutton or Lamb)
• Vegetable oil for frying
• 1 cup dry Bread crumbs
• 4 Eggs
• 1 teaspoon Salt

 

Method : 

1) Add salt to a pot of cold water, and boil the potatoes until they are soft.

2) Drain the potatoes, and then mash them, then set aside to allow them to cool.

 

3) Separate the egg yolks from the whites in two bowls. Mix the egg yolks into the mashed potato mixture, whisk the egg whites for a minute.

 

4) Take a 1/4 of a cup of the mashed potatoes, and form it into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with a tablespoon of picadillo, and then reseal it.

 

5) Reshape the potato as a ball again.

6) Dip the ball in the egg whites, then roll the ball around in bread crumbs until it is coated. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs.

7) Refrigerate the potato balls for at least four hours before frying.

 

8) To fry, pour enough oil into a skillet or frying pan to cover half of the balls, the oil should be at least 350°.

9) Place several balls into the frying pan and cook on each side until golden brown, usually 2-3 minutes, taking care not to overcook.

10) Drain the stuffed potatoes on paper towels, do not stack them.

 

The other cooking method is to deep fry the papas rellenas at 375° until golden brown, they cook best deep-fried when they are frozen.

 

 

To Make the Picadillo:

 

• 500 grams ground Meat
• 1 large Onion, chopped
• 2-3 Garlic cloves, chopped
• 1 small can Tomato sauce
• 1/4 cup Dry White Wine
• Pimiento Stuffed Olives
• Salt to taste
• Pepper to taste

 

 1) In a large skillet, brown the ground meat, onions and garlic.

 2) If meat is not too lean, pour out whatever fat you render.

 

 3) Turn heat down to medium low.

 4) Add the tomato sauce and wine.

 5) While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish.

 6) Adjust the seasonings per taste. The Picadillo should be absolutely dry when you finish cooking. There should be no liquid left. Otherwise, it'll turn the potatoes soggy, when stuffed.

 

 

 

　

　

Greek Halva

Greek Halva

 

Once we talk about Halva, Indians would jump on their toes saying, "Yes, we know all about this sweet." Yes of course we do. But this Halva is a semolina pudding that is sweetened with syrup and studded with nuts and raisins. It is a dessert that has Arabic origins but has been adopted into the Greek culture and is widely served during fasting periods because there are no eggs or dairy in the recipe. This recipe gives us an idea about the bonding between ancient cultures and customs, which ties two different countries, despite of their Geographical boundaries.

 

Preparation Time : 10 minutes

Cooking Time      : 30 minutes

Difficulty              : Very Easy

Serves                  : 8 - 10

Ingredients:

• 2 cups of coarse Semolina (substitute Farina)
• 1/2 cup Vegetable Oil
• 1/4 cup Olive oil
• 1/4 cup Walnuts, chopped coarsely
• 1/4 cup Pine nuts (Chilgoze) (opt out if you don't get it, or substitute with Almonds)
• 1/4 cup Raisins

For the syrup:

• 4-1/2 cups Water
• 2-1/2 cups Sugar
• 1/2 cup Honey
• 3 small pieces Cinnamon stick
• 3-4 whole Cloves
• 2-inch piece of Orange peel
• Ground Cinnamon for dusting

 

 

Method :

Prepare the syrup:

1 ) In a medium saucepan, add the water, sugar, honey, cinnamon sticks, cloves, and orange peel.

2) Put it on Medium heat and bring to boil.

3) Boil for 5 minutes then lower the heat and simmer gently.

4) Remove the cinnamon, clove and orange peel before pouring. Strain in a clean bowl and set aside.

5) In another larger saucepan, over medium high heat, add the oil and heat until shimmering.

6) Add the coarse semolina and cook, stirring frequently to prevent sticking. Cook the semolina in the oil until the grains begin to toast and turn a deep golden colour.

7) Remove the pot from the heat and carefully add the hot syrup to the semolina mixture. The semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself. Mix it well.

8) Stir in the walnuts, raisins, and pine nuts/almonds and continue to cook until the semolina absorbs all the liquid.

9) Cover the pot tightly and set aside to cool for 10-15 minutes.

10) Spoon the mixture into a pudding mold or into individual ramekins. Allow the pudding to cool to room temperature before serving.

11) To serve, sprinkle with cinnamon and some more chopped nuts (if desired).

Mexican Stuffed Jalapeno

Mexican Stuffed Jalapeno

This Mexican dish is very common and easy to prepare. I learnt this from a chef in a Delhi Mexican food joint. I thought it can be an ideal starter for any party and I was right. It never failed to kick start any gathering. Though it is quite difficult to get Jalapenos in local markets in India, but we have a lot of alternatives, such as, Hyderabadi Mirchi or Hara Achar Ki Mirchi.. You can use any of these to prepare this dish. They even taste as good as Jalapenos. Here I am posting the vegetarian stuffing, you can use the options given below and see them vanish.

Preparation Time : 15 minutes
Cooking Time      :  40 minutes to 50 minutes (depending on the stuffing)
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

•  12 Jalapeno Chilies / Any long green chilies
•  2 big Potatoes, boiled, peeled and roughly mashed
•  1/2 cup American Sweet Corn
•  1/2 cup Green Onions, finely chopped 
•  1 tablespoon Olive oil for cooking the filling
•  5 -6 tablespoons Vegetable oil for pan frying chilies
•  Salt to taste
•  Pepper, freshly ground, to taste
•  1 teaspoon freshly ground, Roasted Cumin powder
•  3 tablespoons finely chopped Coriander leaves

Method :

 1) Wash Chilies well and dry them between two kitchen towels.

 2) Slit the chili lengthwise, only on one side, taking care not to slit open the back or tearing the top off.

 3) Remove the seeds and the membranes from inside and set aside.

 4) Heat Olive oil in a nonstick pan over medium high heat.

 5) When the oil is hot enough, add the chopped green onions, lower the heat and let it soften. This will take a couple of minutes.

 6) Add corns and a pinch of salt. Mix well and saute for a few minutes.

 7) Add mashed potatoes to the onions, mix well and add salt, pepper and cumin powder. Fry for 4 - 5 minutes.

 8) Once the corns seems to be slightly softened, add chopped coriander leaves, mix well and turn out on a flat plate.

 9) Let the mixture cool, till it is ready to handle.

 10) Fill the mixture into the ready chilies.

 11) Heat a skillet on medium heat, add a tablespoon of Vegetable oil.

 12) Once the oil is hot and well coated the pan, add the chilies, and slowly keep on turning on all the sides, till the skin becomes blistered and slightly blackened.

 13) Remove on a paper lined plate and serve hot with salsa of your choice.

Variations :

You  can use a non veg filling by using Minced meat/ pork / beef . In that case, add some chopped garlic and finely chopped onions and fry them before you fry the meat. The meat will take more time to cook than the potato fillings. Hence take your time to prepare a well cooked, and properly seasoned filling.

You can also make a vegan filling by using Soy granules instead of meat.

The fillings can also be made of tofu or any other innovations which you would like to add.