Plachinda (Moldovan Breads With Cheese & Leafy Greens)#EatTheWorld

Plachinda is a round flat bread that is commonly stuffed with cheese. This flatbread is a stuffed bread what we call here in India a paratha. In this flatbread no yeast is used instead it is leavened with baking soda or baking powder. I have seen so many recipes on the internet some make it round and some make like a turnover. I have watched YouTube video's and decide to adapt one with which I can get ingredients readily available here. Most of the recipes use sorrel leaves as one of the ingredients and kefir to make this stuffed flatbread. But I couldn't find it in market as this is not the season for this leafy green here instead went with spinach and used buttermilk instead of kefir to make the dough.

Also subbed the all purpose flour with little freshly milled whole wheat flour to make it healthy.
Makes 4
Ingredients
For The Dough
1 Cup Kefir / Buttermilk
½ Tablespoon Olive oil
½ Tablespoon Caster Sugar
½ Teaspoon Pink Himalayan Salt
250 Grams All Purpose flour, plus extra for dusting
100 Grams Whole Wheat Flour
½ Teaspoon Baking Soda
½ Teaspoon Baking powder
For The Filling
200 Grams Feta cheese - crumbled
200 Grams Homemade Cottage Cheese / Paneer - crumbled
50 Grams Sorrel or Spinach leaves - finely chopped
4 Spring Onions / Scallions - finely chopped
2 Tablespoons Dill Leaves - finely chopped
½ Teaspoon Black pepper powder
¼ Cup Olive Oil - for frying
To Fry
¼ Cup Olive Oil
Method
For The Dough 

In a large kneading bowl add in ¾ cup buttermilk, oil, sugar and salt in a large bowl and mix together well with a fork.

Sift the flour with the baking powder & baking soda, then sift again into the buttermilk mixture and mix in start to incorporating to make a soft and smooth. If it’s still slightly sticky, incorporating more flour into it & if it is stiff then add the remaining buttermilk a little at a time to make a nice soft smooth dough. Take this on to lightly floured work surface and start to knead the dough till it should stop sticking to your hands and forms a soft smooth dough. Cover the dough and let it rest for 20 minutes.
In the meantime Let's Make The Filling

Mix the feta, cottage cheese spinach, spring onions and dill together, making sure that the feta is finely crumbled. Divide this into 4 parts.

Divide the dough into 4 part. Flour the work surface really well and roll out each piece of dough, one by one, into a 20 cm (8 inch) diameter circle.

Moisten the surface of one dough circle with your finger tips with a little bit of oil and place one part of the filling on the center of the circle.

Next, take edges of the circle and fold it into the middle ( like a moneybag) pinching them to the top well. 

Then flatten it in the center. The dough should resemble a flattened moneybag.
Now flour the top lightly and gently flatten it with the rolling pin flouring the work surface till it form a thick circle 6" - 8" circle. The filling will be breaking at the edges but no worries this flatbread does taste so good.
Repeat the process with the remaining dough and filling.

Heat the a tablespoon of oil in a frying pan on medium low flame until hot and gently lower in each flatbread, one at a time. Fry for 2–2½ minutes on each side.

Enjoy these with ketchup!

Labels: Feta Cheese, Eat the World, Paratha, Scallions, Pan Fried, International Cuisine, Dill, Cottage Cheese, Moldova, Spinach, Stuffed Flatbreads, Breads

Check out all the wonderful Moldova recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

• For Eat The World we are sharing recipes of Moldova

• A Day in the Life on the Farm: Moldovan Roasted Eggplant Salad 
• Sneha's Recipe: Plachinda (Moldovan Breads With Cheese & Leafy Greens) 
•  Culinary Cam: Sarmale (Moldovan Cabbage Rolls) 
•  Amy's Cooking Adventures: Zeama (Moldovan Chicken Soup)

Campanelle Pasta In Creamy Beetroot Pesto Sauce#SundayFunday

This is a vegetarian and delicious pasta dish which is easy, quick and delicious.  You will love it.

Serves 2
Ingredients
2 Cups Campanella Pasta
1 Large Beetroot - boiled, cooled and grated,
3 Cloves Garlic - chopped
1 Small Onion - chopped into big cubes
½ Cup Sliced Black & Green Olives
3 Sliced Green Jalapenos
3 Sliced Red Jalapenos
Salt To Taste
½ Teaspoon Black pepper powder
½ Teaspoon Oregano1½  Tablespoon Toasted Pine nuts
2 Cups Milk
½ Cup Dill Sauce
2 Tablespoons Olive Oil
8 Basil Leaves - torn

Method

Boil the pasta until al-dente for 10 - 12 minutes or as per the packet instructions. Do not overcook the pasta. Retain some of the liquid.

Make the Beetroot Pesto

Grind the chopped beetroot, pine nuts , garlic, black pepper to a smooth paste. Add the reserved pasta liquid if the mixture is too dry and you need some liquid for grinding.

Heat the olive oil in a pan and fry the onion and cook until soft and translucent . Add the beetroot pesto, oregano, pepper and stir for a minute. Add the Dill Sauce and ½ cup of the pasta liquid keep stirring till it thickens. 
Add the salt, olives half of sliced jalapeno, olives and Campanella and stir for about 2 minutes until the sauce covers the pasta well.

Garnish with jalapeno for some extra spice and torn basil leaves and jalapenos, olives.
Enjoy this creamy pasta
Labels : Pasta, Beetroot, Jams & Sauces, Vegetarian, Olives, Dill, Main course, Healthy, Sunday Funday

• Sneha’s Recipe: Campanelle Pasta In Creamy Beetroot Pesto Sauce
• Palatable Pastime: Pasta with Pancetta 
• Culinary Cam: Handrolled Pasta alla Gricia
• A Day in the Life on the Farm: Tuna Pasta Salad 
• Mayuri’s Jikoni: Pasta With Vegetarian Bolognese Sauce
• Cook with Renu: Vegan Summer Pasta Salad (Oil-Free, Cheese-Free)
• Amy's Cooking Adventures: Homemade Gnocchi 

Dill With Chana Dal & Potato#Alphabet Challenge

Dill leaves or Shepu as we call in Marathi, is a super nutritious and healthy leafy greens and it's also vegan meatless! .
This green vegetable can be prepared in many ways and can be enjoyed with rice and rotis both.

Ingredients
1 Cup Heaped Chana Dal/Gram lentil
2 Medium Potatoes - cubed
1 Large Onion - sliced
1 Teaspoon Heaped Red Chilly Powder
1 Teaspoon Salt
½ Teaspoon Turmeric Powder
2 - 3 Tablespoons Dill / Shepu- chopped
½ Cup Oil
1 Teaspoon Cumin seeds 

Method

Boil gram lentil with salt, chili powder, and turmeric, when gram lentil half done add potato cubes, cover and cook till potatoes tender, add soya bhaji / dill, cook for 5 minutes.
For The Tempering

Heat oil half cup, fry onion light golden and add the cumin seeds and fry then add this to the dal, mix serve with paratha.
Labels: Alphabet Challenge, Dill, Lentils, Chana Dal, Potato, Vegetarian, Vegan, Gluten free, Main course, Asian Cuisine

• Sneha’s Recipe: Dill With Chana Dal & Potato
• Culinary Cam: Dark Chocolate-Juniper Panna Cotta
• A Day in the Life on the Farm: Dark Chocolate Mousse
• Karen’s Kitchen Stories: Durum Wheat Sesame Bread
• Jolene’s Recipe Journal: Devil’s Food Cake Mix Cookies
• Blogghetti: Deviled Egg Crostini
• Mayuri’s Jikoni: Dangella | Tawa Handvo
• Magical Ingredients: Dates Walnut Paratha
• Food Lust People Love: Cajun Chicken Eggplant Dressing
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Italian Deviled Eggs with Heart-Shaped Tomatoes
• Palatable Pastime: Durkee’s Famous Sauce  

Norwegian Flaked Salmon & Potato Mini Tarts#FishFriday

These are absolutely  delicious and amazing to look at.  Must try these.  Love the Pink Salmon.  We very rarely get to see this fish in super market.  When I, seen this fish it reminded of the fish preparation that I enjoyed during our stay in Norway.
Ingredients for Tart 
1 Cup Flour
45 Grams Unsalted butter
Salt to taste
1 Tablespoon or Less Cold water
For The Filling 
1 Medium Potato - cut into tiny cubes

75  Grams Grated Cheese

To Poach the Salmon 
200 Grams Norwegian Salmon fillet
½ Cup Milk

1 Fresh Red Chilly 

3 Garlic Cloves

¼ Teaspoon Salt or to taste
For the Dill  Sauce 
200 Ml  Milk
2 Tablespoons Corn Flour½  Tablespoon Butter
¼ Teaspoon Black Pepper powder

¼ Teaspoon Red Chilly Flakes
A Pinch of Nutmeg  powder
Salt to taste
1 Tablespoon Chopped Dill
Dill for garnishing

Method

Rub the cold butter with the flour, salt and oregano till it resembles coarse crumbs. Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form dough. Wrap the dough in a cling film and refrigerate it for 30 minutes. Take out the dough, place it between two parchment papers and roll it gently to form a circle. Place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion. Now fill the tart with beans. Bake the tart crust at 180 degrees C for 15 minutes.

For filling

Poach the salmon in milk, salt, garlic and fresh red chilly for a minute or two on each side. 

Take it out and let it cool then flake it with a fork.
Peel, wash the potatoes and cut into small cubes. Parboil the potatoes them. Keep aside to cool . Season with salt and fry in very hot oil. When the potatoes are fried, place them on a absorbent paper to take off all the excess oil.
For the  Dill Sauce

Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. 
Dill sauce is ready.

Place the potato cubes on the baked mini tarts

then add the prepared salmon mixture over it

 add  Dill Sauce

sprinkle a little grated cheese 

garnish with dill leaves.

Preheat the air fryer for 4 minutes at 140°C,  and bake until golden, 7 minutes or till the cheese melt and edges are golden. 

Enjoy.

Labels: Salmon, Norwegian, Mini Tarts, Potato, Flaked Fish, Dill Sauce, Dill, Seafood/Fish, Air Fryer, Baked, Fish Friday

• British Fish Pie from Making Miracles
• Charleston Shrimp Pie from A Day in the Life on the Farm
• Greek Inspired Scallops, Spinach, and Caper Puff Pastry Appetizer Bites from Goats and Greens
• Jambalaya Pot Pie from Palatable Pastime
• Norwegian Flaked Salmon & Potato Mini Tarts from Sneha’s Recipe
• Sheet Pan Seafood Pot Pie from Karen’s Kitchen Stories
• Smoked Salmon Tarts from Sid’s Sea palm Cooking

Pickled Gherkins /Dill Pickle#Improv

A wonderful, simple recipe for homemade refrigerator Butter & Pickles. No canning equipment required! Just prepare and refrigerate!

Ingredients 
7 - 8 Baby Cucumbers
1 Cup Water
1 Cup White Vinegar
1 Tablespoon Sea Salt
A Pinch Red Pepper Flakes
2 Big Gloves Garlic
2 Teaspoons Black peppercorns - coarsely ground
2 Teaspoons Yellow Mustard
2 Sprigs Fresh Dill 

Method 

Wash the cucumbers and dry them.
Place cucumber in a jar that just fits them.

 Heat water, vinegar, salt, crushed pepper flakes, garlic, black peppercorns, mustard seed and dill in a pan until salt has dissolved and mixture is simmering. Immediately pour brine over cucumbers. Cover with a lid and see that cucumbers submerged  and there is enough  liquid / brine  at the surface  of the jar . Wait at least 30 minutes before serving (do not drain brine). 

This Pickle can be stored in their brine in a sealed sterilized glass jar in the refrigerator for a month or more.

These are so addictive, sweet and salty - use them in burgers, salads, or with cold meats. Enjoy 

My Notes

You can slice the cucumbers too if you wish. I, make these small quantities and some times sliced them too.

Labels : Pickle, Homemade Pickled Gherkins, Baby Cucumber, White Vinegar, Improv Cooking Challenge, Dill

Improv Cooking Challenge: March 2019
Ingredients: making bread and butter pickles or using them in a recipe.

Bread & Butter Pickle Buttermilk Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Deviled Ham Salad by Cindy's Recipes and Writings
Dill Pickle Soup by Home Sweet Homestead
Spicy Garlic Dill Pickle Dip by Palatable Pastime
Cuban Sliders by Kate's Recipe Box
Pickled Gherkins /Dill Pickle by Sneha's Recipe
Rassolnik - Russian Pickle Soup by Pandemonium Noshery
Dill Pickle Cornbread Muffins with Pickle Butter by Cookaholic Wife
Dill Pickle Compound Butter by A Day in the Life on the Farm

Mackerel And Dill Mini Tartlets #FishFridayFoodie

The theme for this month Fish Friday Foodies is Seafood Pie or Tart and our Host is Stacy, thank you dear for hosting this event.

These mini tarts are perfect  as a starter or appetizer . They can be made ahead and warmed through in a hot oven for 5 to 7 minutes. In these tartlets I, have not used cheese, but, if you wish, can grate cheese on top and then bake. These are yum without cheese too.

Ingredients

For the Tartlets
1 Cup All Purpose flour
50 Grams Butter
Pinch salt

For the Filling
100 Grams Flaked Mackerel Fish
1 Small Onion
1/4 Teaspoon Red Chilly Powder
1 Teaspoon Butter
Salt to taste

Other Ingredients
A Few Sprigs of Fresh Dill
1 Egg
1/2 Cup Bechamel sauce
1/4 Teaspoon Steakpeper seasoning

Method 
Preheat the oven to 180ºC
Prepare the pastry 

Sieve the flour and salt into a bowl, rub in the butter until it resembles breadcrumbs, add a teaspoon of cold water if necessary and bring together to form a dough.
Roll out on a floured board and using a mini cutter, cut out  rounds.
Use the pastry rounds to line the patty tins.  Blind bake them in the preheated oven or 10 - 12 minutes or  till done.  

For the filling

Heat the pan add the butter and onions, saute till translucent, add the flaked fish, salt to taste and chilly powder, saute for a minute.  Take off flame and cool.

For the topping

Beat the egg and bechamel sauce together, season with steakpepper and keep aside.  To assemble

Divide the fish filling between the pastry cases 

Top each with a few sprigs of dill  

Carefully pour the prepared sauce into each case, taking care not to overfill.  

Bake in the oven for 20-25 minutes.  

Serve warm or cold. 

My Notes: 

I have used fresh Mackerel, cleaned and removed the inside of the Mackerel, then just steamed it in a pan without water.  Then flaked it when cooled.  This fish is very thorny, take care to remove  the smallest of thorns. 

Labels :  Mackerel, Dill, Tart/Pie/Quiche, Fish Friday, Bechamel Sauce, Seafood/Fish 

An InLinkz Link-up

Veg Biryani

I prepared this Veg Biryani, for our Christmas Lunch and our guest enjoyed the biryani.  This is very easy and quick to prepare.  If you chop the veggies and keep  ready, the rest are all ingredients that at there in the kitchen. 

Ingredients

750 Grams Rice
3 Potatoes - cut into large pieces
1 Cup Yogurt
8 Nos. Alu Bukhara / Dried Apricots
1 Large Capsicum - cut in large cubes
1/2 Cup Soya / Dill Leaves - finely chopped
1/2 Cup Barik Methi - finely chopped
1 Cup Peas
2 Carrots - cubed
1 Cup French beans - cut in big bits
4 Large Tomatoes - sliced
1 Cup Onions brown - fried onions
1 Tablespoon Ginger - Garlic paste
3 Teaspoons Chilly powder
1.1/2 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
2 Teaspoon heaped Coriander powder
1/2 Cup Milk
1/2 Teaspoon Zaffron / Saffron
3/4 Cup Oil

For the Carrot Raita

2 Cups thick curds - slightly drained

2 Large Carrots - grated

1 Green chilly - finely chopped

1 Teaspoon Dill/ Soya 

1 Teaspoon Coriander - finely chopped

Method

Soak rice for 30 minutes,  then boil rice with salt till 80% done and keep aside.

Add chilly, turmeric,  and coriander powder in the yogurt and mix well, keep aside.

Mix saffron in milk ¾ cup.

Heat oil add barik methi and fry then add ginger- garlic paste fry well then add the tomatoes, stir fry for  a minutes, cover and cook till they are soft and mushy.  Then add the potatoes and fry,  then add masala mix yogurt and fry well.  Then add fried onions only half the quantity keep the other half for the rice. Then add the beans, carrots, peas and fry well, cover and cook till veggies are nearly done,  add alu bhukara, dill, the capsicum mix well, cover and cook till potatoes are done. Lastly add the garam masala stir and switch off the flame.

 In heavy bottom vessel add 2 tablespoons oil and ¼ cup water grease the pan well then add 1/2 the quantity of rice then all vegetable with gravy then again rice, sprinkle fried onions, the milk with saffron. Cover and keep on dum on griddle first on high flame for 10 minutes, then reduce the flame to medium low and cook for 15 minutes.  Serve hot with carrot raita.

For the Raita - Mix all the ingredients and serve chilled with the Biryani.

This is my entry for the BM #48, theme Biryani.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Biryani, Blogging Marathon, Rice, Vegetarian, Apricots, Dill, Barik Methi, French Beans, Carrot, Raita, Capsicum