Tag Archives: indian

An Indian Haiku

Indian cuisine

Image by Kirti Poddar via Flickr

I am going out for Indian cuisine tomorrow and am terrible excited. We do not have an Indian restaurant in my town so I only get to eat it once in a while. This would explain why I wrote some haikus. Maybe…

 

 Filled triangle,

 The very first thing to try, 

 

Opens my belly.

Snowy, white, long grains,

Covered in spicy velvet,

Meat or vegetable.

Hot from the clay oven,

Light, speckled in yummy char,

Glistens with warm ghee.

Cool, fruity, salty,

Yogurt in a tall, clear glass,

Drink and be happy.

Creamy, sweet spoonful,

Or maybe soaked in honey,

Memorable end.

~thechildcooks

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Crazy in the Kitchen

So far this weekend, I have been on a baking spree. Yesterday, I made homemade roti(Indian flatbread) and Rustic Pear-Apple Tarts. Today, I made Pretzel Bites and Brownies with Chocolate Frosting. As for tomorrow, I don’t know what I am going to make, but my sourdough is calling from the ‘fridge; I think that a Sunday Sourdough Pancake Dinner is in order. You may be thinking that all of the goodies that I made are completely random, but they all have reasons for why I made them. The roti is because on thursday, I went to a great Indian place and had bread there. After eating, we stopped and bought some curry and tandoori spices. Then, Friday night we had curry-seasoned turkey cutlets with roti and rice. later that night, I was mooching around the internet, looking at various food blogs and was inspired to go into the kitchen and bake. I saw a slightly too-squishy pear and remembered some granny smith apples in the cellar and a tart was born. Today, once again, I was looking at a multitude of food blogs(seems to be a reoccurring theme, huh?)and was inspired to bake. I wanted to do something with my sourdough, but was short on time, so I made a fast rising pretzel recipe instead. As for the brownies and frosting, my dad teaches a Sunday School class full of hungry children, nuff said. Last Saturday, I made an angel food cake for my grandmother’s birthday, I will add the recipe below. Feel free to add a comment as to what you have been baking lately, I alway could use an inspiration.

~thechildcooks

Roti(Indian Flatbread)

My Version

1 cup all-purpose flour

1/2 cup whole wheat flour

water

Melted butter, optional

Mix flour and just enough water to make a kneadable dough. Mix the water in slowly and stir with your hands as to feel when the dough is ready. Knead for 4-5 minutes or until all flour is absorbed. Let rest for 10 minutes to soften the dough. Knead a few times to further soften the dough. Portion the dough and roll into flat, thin circles. Fry on a ungreased skillet until cooked through. Flip once. Serve with a sauce or use as a tortilla-like wrap.

Soft Pretzels
 
Based of the CDKitchen Recipe
 
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
coarse salt, cinnamon sugar or other topping

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope(about 1/2 inch or less thick) and shape or cut into bites like I did. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Sprinkle with topping. Bake in 450 oven for about 10 minutes or until golden.

 
Rustic Pear-Apple Tart
 
Crust:
1 1/2 cups flour
 
1/3 cups vegetable oil
 
1/8 teaspoon ground ginger
 
Pinch of salt
 
2-3 tablespoon of water
Mix flour, ginger and salt in large bowl. Add oil and stir. Gradually add water a bit at a time until the dough comes together. Gather into a ball, wrap with plastic wrap and refrigerate for 20 minutes or while you prepare the filling.
 
Filling:
1 medium pear
 
2 small granny smith apples
 
A few dashes each(to your taste)cinnamon, ginger, nutmeg, allspice and cloves
 
1 tablespoon brown sugar
 
1 tablespoon granulated sugar
 
1/8 teaspoon almond extract
 
2 teaspoons apple juice
 
Preheat oven to 350F. Peel both the pear and apples. Cut into 1/4 inch pieces and add spices, sugars, extract and apple juice. Place fruit in fine mesh strainer over bowl to draw out some of the juices. Begin rolling out the dough into a large round as thin or thick as you like. Place on a parchment lined baking sheet. Once a small amount of juices have come out of the fruits, dump them in the middle of the dough circle and fold up the edges over them. Brush the crust with the fruit juice and bake for 20-30 minutes checking to make sure the crust is not too brown and that the fruit is soft. Remove from oven and cool.
 
Brownies(From Betty Crocker)
 
2 ounces of unsweetened chocolate
 
1/3 cup shortening
 
1 cup sugar
 
2 eggs
 
1/2 teaspoon vanilla
 
3/4 cup all-purpose flour
 
1/2 teaspoon baking powder
 
1/2 teaspoon salt
 
1/4 cup mini-chocolate chips(I added this in place of 1/2 cup chopped nuts)
 
Preheat oven to 350F. Heat chocolate and shortening in 2-quart saucepan over low heat, stirring constantly, until melted. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased 8x8x2 pan. Bake brownies until the sides begin to pull away from the pan edges, 30-35 minutes. Cool slightly and frost with chocolate frosting(do not use all of the recipe unless you enjoy a lot of chocolate).
 
Chocolate Butter Frosting(Also from Betty Crocker)
 
1/3 cu softened butter
 
2 ounces melted, unsweetened chocolate(cool)
 
2 cups powdered sugar
 
1 1/2 teaspoons vanilla
 
2 tablespoons milk
 
Mix butter and chocolate. Stir in sugar. Beat in vanilla and milk until frosting is to spreading consistency.
 
Angel Food Cake(Pillsbury Healthy Baking Cookbook)
 
3/4 cup all-purpose flour
 
3/4 cup sugar
 
1 1/2 cups(approximately 12) egg whites, room temperature
 
1 1/2 teaspoons cream of tartar
 
1/4 teaspoon salt
 
1 1/2 teaspoons vanilla
 
1/2 teaspoon almond extract
 
3/4 cup sugar
 
Preheat oven to 375F. In small bowl combine flour and 3/4 cup sugar. In large bowl beat egg whites, cream of tartar, salt, vanilla and almond extract until mixture forms soft peaks. Gradually add 3/4 cup sugar and mix on high-speed until stiff peaks form. Spoon flour-sugar mixture 1/4 cup at a time over the egg whites; fold in gently just until blended. Pour batter into ungreased 10-inch tube pan. With knife, cut gently through batter to remove large air bubbles. Bake on lowest oven rack for 30 to 40 minutes or until the crust is golden brown and cracks are very dry. immediately invert cake onto funnel or soft drink bottle; let hang until completely cool. Remove from pan. 

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