February 10, 2012

Baked Potato Wedges | Cumin & Thyme Flavored

An Old recipe with a new picture yet again .. I've made these so many times but I could never take pictures because they disappear so fast. Then again, nobody can resist a plate of oven fresh hot potato wedges right??

What would you ever do with someone, who reaches out to a pack of chips, french fries & other fried goodies at the drop of a hat . . I am talking about Shankar . . He gorges on fried goodies like there is no tomorrow & does not think think twice about lapping up a plate of fried food all by himself .
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In spite of turning down those innumerable requests for fried snacks, He still is optimistic . .

DSC_2863

One snack that I often make to compensate for those unheeded requests is the incredibly simple Potato Wedges. These wedges are surprisingly addictive and a healthy replacement for the ubiquitous French Fries .

I keep varying the flavours. Sometimes, its spiced with chilli flakes & garlic & at times, I like to go all herb & add thyme, rosemary, oregano or whatever is available.
This time, it is some earthy cumin & thyme to bring out that lovely flavour.

Ingredients:
  • 4 large potatoes
  • 3 tbsp olive oil
  • Salt as per taste 
  • 2 tsp cumin seeds
  • 2 tsp fresh/dried thyme

Method:

  • Scrub the potatoes well & slice them into wedges with the skin on
  • Preheat the oven at 220 C
  • Spray a baking dish with olive oil, place the potatoes on the baking tray
  • Throw in cumin, thyme & salt
  • Toss the potatoes well.
  • Place the tray in the centre of the pre-heated oven & bake for about 20- 25 minutes or until they turn crisp & slightly golden on the outside
  • You might want to turn the potatoes, halfway into the baking time

Serve HOT . . Enjoi !!!

Ahh . . these wedges are worth raving about . . Crisp & thick, with softer insides. The skin lent a very earthy flavour. These beauties came out piping HOT was was seasoned to perfection. And the best part about it is, It goes easy on your waist-line too.

These spicy wedges are a perfect accompaniment with tea/coffee on those chilly winter evenings. Having a party at home?? works as a great appetizer too :)

Go Ahead .. Indulge !!

February 8, 2012

Whole Wheat & Almond Cookies

Baking has gotten real addictive. I've been looking for excuses to bake something new almost everyday :) Yesterday I baked a batch of ginger cookies. I shared them with my neighbour over tea & they got over in no time. So, I had to bake some cookies to go with my evening Chai.

I told you that I don't have a thing for sweet bakes but this recipe looked really good. I saw these cookies at various blogs,  it seemed simple enough

Whole Wheat & Almond Cookies

Makes about 18-20 cookies

You Will Need:
  • 1 cup wheat flour
  • 1/4 cup Almond Meal
  • 1/2 cup + 1 tbsp - softened  butter
  • 1/2 cup Granulated Sugar
  • 1/2 tsp cardamon powder
  • 1/4 tsp grated nutmeg
  • 1/4 tsp Salt
  • 4 tbsp Milk

How To:
  • Preheat the oven to 180 C
  • In a large bowl, mix wheat flour, almond meal, suagr, cardamom powder, nutmeg powder & salt
  • Add Butter & mix well. Add milk as & when needed to knead into a soft dough.
  • Pinch small balls & flatten them with your palms.
  • Arrange them on a nbaking tray about 1/2 an inch apart. Bake for 18-20 mins until lightly golden
  • Remove from the oven & Allow them to cool on a rack. Once cool, store them in air tight jars
Enjoy with your evening tea/coffee

These cookies are not overly buttery but they gave a nice crunch & everything that has butter tastes awesome isnt't it ?? It doesn't take more than 30 mins,  to make these (including the baking time ).. Bake them today !!!

NOTE:
  • You can garnish with almond slivers before baking
  • The original recipe says it yields about 24 cookies, I could get only 19 (  maybe its something to do with size )

February 4, 2012

Savoury Onion Crackers | Baked Nippattu

I've been on a baking spree since a couple of days & since we don't have a sweet tooth, its various kinds of savory cookies & crackers that have been made .. Baked Nippattu or Savoury Onion Crackers are very famous in Bangalore & Iyengar Bakeries here are known for their super crunchy Baked Nippatus.

These are very easy to make & you can hardly ever go wrong with them, unless you overbake & burn them. But my only worry was the texture since I was using whole wheat flour & oats instead off All Purpose Flour. They came out super crunchy & you cannot make out its made out of whole wheat unless mentioned


Savoury Onion Crackers | Baked Nippattu


Makes 12-15 Nippatus

You Will Need:

  • 1 cup Whole Wheat Flour
  • 1/2 cup All Purpose Flour
  • 1/2 cup instant oats
  • 1 big onion - very finely chopped
  • 6 green chillies - finely chopped
  • 2 tbsp sesame seeds
  • 1/2 cup Oil - I used Sunflower Oil
  • 1/4 cup warm water
  • 1 tsp baking soda
  • 1 tsp sugar
  • Salt as per taste
  • A handful of chopped fresh coriander

How To:
  • In a pan, roast oats slightly & make a fine powder.
  • In a bowl, add all the ingredients one by one except water. Mix well & add water little at a time and knead well to make a soft dough. cover with a damp cloth & set aside for 10 mins.
  • Preheat the oven to 180C. Pinch small balls of dough & flatten them with your hands, as evenly as possible. If you wish to get even edges, cut the with a round cookie cutter or a lid
  • Arrange them on a greased baking tray. Prick all over with a fork. Bake for 25-30 mins or until golden brown. I flipped the crackers, 15 mins into the baking time
  • Allow them to cool & store them in air-tight jars

Enjoy with some Filter Kaapi / Masala Chai ..

February 2, 2012

South Indies: Majjige Huli - Ash Gourd & Buttermilk Stew

An old post with new pictures yet again ..  And, it is Majjige Huli/ Mor Kuzhambu in Tamil ,this time .. I have grown soo fond of this subtly flavoured stew that I actually wait for summer, just to have an excuse to make this more often

This afternoon at lunch, I was just contemplating, how the simplest stuff is sometimes the best and so darn, finger-lickin' good without anything exotic. One of the many ways of enjoying a simple meal is eating rice with a simple yellow colored, tangy yogurt based gravy- Majjige Huli.

Its such a lovely dish to look at. A pale shade of yellow, vegetables cut into large chunks & dunked in a creamy buttermilk-coconut sauce. The tempering of mustard seeds, curry leaves & red chillies add a lovely dash of color.

Majjige Huli 2

On Hot summer days, we immensely enjoy Majjige Huli with steamed rice. It has an amazing cooling effect on your body & it really brings out the flavor of vegetables.

Ash Gourd really blends well with the gravy & this is truly one of the best ways to use up Ash Gourd.This is comfort food in one of the most simplest forms.

You Will Need:
  • 250g Ash Gourd -  cut into large chunks & cut the skin off
  • 2 cups Yogurt - Slightly sour or a day old yogurt will work wonders
  • Salt as per taste

To Grind:
  • 3 tbsp grated coconut - fresh/frozen
  • 2 tbsp chana dal - soaked in water for 30 mins
  • 10 green chillies - medium spiced
  • 1 tsp cumin seeds
  • 1/2  tsp turmeric
  • A small piece of ginger

To Temper:
  • 2 dry red chillies - broken
  • 1 tsp mustard seeds
  • A few curry leaves
  • A big  pinch of Hing
  • 1 tsp desi ghee/clarified butter

How To:
  • Cook Ash Gourd with a pinch of salt in about 2 cups of water until completely cooked yet firm
  • Grind all the ingredients mentioned in the list into a smooth paste using little water
  • Add the ground paste to the cooked vegetables & bring the mixture to a boil
  • Add yogurt & salt as per taste & let it simmer on low flame for about 10 minutes. Keep stirring in between.
  • Temper with mustard seeds, curry leaves, Hing & red chili

Serve with HOT steamed rice. Enjoi !!!


Majjige Huli 1

NOTE:
  • If the yogurt is not sour enough, add about 2 tbsp of tamarind juice
  • You could also use cucumber, okra, spinach, Chayote instead of ash gourd