Potato and Leek Soup#FantasticalFoodFight

It’s time for Fantastical Food Fight headed up by Sarah Ellis at Fantastical Sharing.   Since it's Julia Child's birthday today, Sarah asked us to prepare a Julia Child recipe.

 

 For this  recipe, made just a small change, instead of adding salt in the soup used a veg stock cube. Rest of the recipe is ditto her's.

Serves 2

Ingredients

1 Teaspoon Heaped Butter
1  Leek  - sliced thinly
3 Medium Potatoes - peeled  & thinly sliced
3  Cups Water
1 Veg Stock Cube or Salt to taste

Black Pepper  powder to taste

Method

Melt butter in a pot / saucepan over medium heat. Add the leek and saute for  a minute.  Add the potatoes, stock cube and water,  Place the lid on, simmer for 25 to 30 minutes or until potato is very soft.

Take  off flame and let it cool a little .  Then with a stick blender , blend until  for a second or two.  This soup should be grainy, thick and not smooth or liquidy.  

Serve it with a dash  pepper and enjoy this simple yet delicious soup.

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical Julia Child or Julia Child-inspired recipes this month !

Click on the hop link button to be transported to the other recipes:

Lables : Soup, Vegetarian, Leek, Potato, French Cuisine, Healthy, Fantastical Food Fight
An InLinkz Link-up

Carrot Paneer Parathas#BreadBakers

It's time for posting this month's Bread Bakers event for which the theme is "Breakfast Breads". Our Host is Felice Geoghegan, thank you dear for hosting this event.

Carrot Paneer Paratha is a soft and delicious flatbread served as a breakfast, filling and healthy. Have two to three of these and it keep's you going, full of energy, till past lunch time.

Ingredients
2 Cups  Heaped  Whole Wheat flour

2 Long Red  Carrots -  grated
150 Grams Paneer  - grated
1 Small Onion - chopperized
2  Green chillies - chopperized
2 Tablespoons Coriander leaves - chopperized 

1 Teaspoon Cumin powder

1 Teaspoon Amchur powder or to taste

1 Teaspoon Red Chilly powder or to taste

1 Tablespoon Heaped Ghee

Salt to taste
Water to knead
Method

Grate the carrots  and paneer, keep aside.

In a large bowl or plate (what we call thaal, paraat ) add the  wheat flour, grated carrot and paneer and rest of the ingredients mix well.  

Then add water 1/4 cup at a time and knead  into a soft pliable dough. Keep aside covered for 10 minutes.  

Then divide into equal balls

Dust the work surface with dry flour and flatten a ball of dough

roll it into  a circle / thick parathas.

Heat the tawa / skillet and roast the paratha till brown spots appear on the bottom side.

flip and roast till brown spots appear.

Drizzle oil on top and cook till golden brown.

In the same way roast / bake all the parathas

Serve hot 

Enjoy with curds or kethup.

My Notes

I prefer to use red carrots for flatbreads / parathas since they are soft and juicy.  

If you do not get these, the orange ones / Ooty carrotstoo are fine.  

Taste for salt and spices while kneading the dough. Adjust them according to your taste.

Labels : Flatbread, Breads, Bread Bakers, Parathas, Carrots, Paneer, Breakfast, Healthy,Whole Wheat Flour

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.


Blueberry Buttermilk Scones by Mayuri’s Jikoni
Breakfast Monkey Bread by Cindy's Recipes and Writings
Butter Enriched Milk Bread by Ambrosia
Carrot Paneer Parathas by Sneha's Recipe
Easy Sourdough Popovers by Cook's Hideout
Jalapeño and Cheddar Bagels by Karen's Kitchen Stories
Low Carb Cinnamon Raisin Biscuits by Palatable Pastime
Multigrain Aloo Methi Paratha by Sizzling Tastebuds
Paczki with Lemon Cream Filling by All That’s Left Are The Crumbs
Ponco - Bacon-fried Batter by Food Lust People Love
Spice Island Breakfast Muffins by A Day in the Life on the Farm
Vegetable and Tofu Steamed Bao by Herbivore Cucina
Yogurt Honey Wholemeal Loaf by Cook with Renu

Low Fat Chicken Foot Long Sandwich#Improv

This Footlong sandwich, makes a perfect sumptuous and filling meal.   So quick and easy to make the filling.  Prepare the filling in advance and refrigerate it.  Use whenever required.  

Since this is a low fat sandwich used cottage cheese, if you want you can always substitute this with cheese, add mayo or whatever spread you wish.  

Since it's our posting day for Improv Cooking Challenge, Hosted by Nichole Little.  Sending it to this event, theme for month is "Ketchup & Mustard".  

Makes 2 - 3 Foot long Sandwiches
Ingredients
2 Chicken Breast - cut into thin julienne
1 Teaspoon Finely Chopped Garlic
2 Tablespoon Oil
1 Medium Onion - finely chopped
1/2 Cup Boiled Corn
2 Tablespoons Tomato - de seeded and sliced
1 Medium Capsicum - sliced
1 Teaspoon Mixed Herbs
2 Tablespoons Ketchup
1/2 Teaspoon Mustard Paste
1/2 Teaspoon Red Chilly Flakes
200 Grams Cottage Cheese - cut into thick strips

Salad Leaves or Iceberg Lettuce

Method

Heat oil in a pan / kadai, add the garlic, saute for a minute, add onion saute till light pink. Now add the chicken and saute till it changes color from pink to white. Add the corn and rest of the spices, salt to taste, saute on high flame till all moisture evaporates, then add the tomato, capsicum, cottage cheese and saute for a minute only. 

Take off flame and spread it on to a plate to cool.

Cut the  foot long breads horizontally into two equal halves.
Place one of the lower portion of the foot long bread on a clean, dry surface. 

Slater it with little butter on both sides. 

Place salad leaves or iceberg lettuce

Spread a portion of the chicken filling on it 

Cover with an upper half of one of the foot long bread facing downwards and press it lightly. 

Serve it and enjoy

Labels : Sandwiches, Sub Style Sandwich, Chicken, Heal

thy, Low Fat, Improv Cooking Challenge, Foot Long Sandwich

An InLinkz Link-up

Zucchini Stir Fry#Foodieextravaganza

A courgette / zucchine is a variety of squash / edible fruit, usually long and available in yellow and green, which is used to make vegetable as well as in other sweet or savory dishes. 

In Maharashtra it is called Gilke. Do you know that Zucchini is very low in calories and contains no saturated fats or cholesterol.  Have started eating zucchini in last few years, because, earlier this was an exotic vegetable, expensive and not readily available. But now in winters we get these in plenty and reasonably priced , it's also available through out the year but at a high price. I have started to love this vegetable.  

For Foodie Extravaganza {Party} event this month the theme is Zucchini! Our host is Sue Lau. Thank you Sue for hosting this event and choosing a wonderful theme.

Let's make this quick and simple stir fry. 

Ingredients

5-7  Zucchini Green & Yellow -  meduim sized and  tender
1 Teaspoon Cumin seeds½ Teaspoon Mustard seeds

¼ Teaspoon Asafoetida

¼ Teaspoon Turmeric powder

1 Teaspoon Red Chilly powder

Salt to taste
2 Tablespoons Oil
Chopped Coriander to garnish

Method

Chop the ends, wash zucchini gently, but properly (don't bruise the skin). Cut into half vertically and then cut into 2-3 mm slices.

In a pan, heat oil. Add mustard seeds , when they splutter, add cumin seeds when they start to brown, add asafoetida,  immediately slide in the zucchini. Sprinkle salt and turmeric, stir once and cook on high flame for 2 minutes. Cover and cook on medium low flame for 3 to 4 minutes.  Open  the lid,  add chilly powder, mix well, cook for another  two to three  minutes (do not overcook or else they will become mushy since it's high in water content)

Transfer to a serving bowl, garnish with coriander. Enjoy as a side dish or with rotis.  

Labels : Foodie Extravaganza Party, Zucchini, Vegetables, Vegetarian, Healthy, Vegan, Gluten free

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes of today's Foodie Extravaganza:
Chocolate Zucchini Cupcakes from Jolene's Recipe Journal
Double Chocolate Zucchini Bread from Cookaholic Wife
Greek Inspired Breakfast Casserole from A Day in the Life on the Farm
Grilled Zucchini Salad from Food Lust People Love
Sugar-Free Bread and Butter Zucchini Pickles from Palatable Pastime
Zucchini Corn Fritters from Caroline's Cooking
Zucchini Frittata from Culinary Adventures with Camilla
Zucchini Pizza Rounds from Our Good Life
Zucchini Sandwich Bread from Karen's Kitchen Stories
Zucchini Stir Fry from Sneha's Recipe

Idli – Steamed Sourdough Rice and Lentil Buns#BreadBakers

Bake a gluten free yeast, sourdough or quick bread for this month's, event for Bread Bakers our Host is  Stacy Livingston Rushton.

Idlis are naturally fermented buns, yeast free, gluten free, vegan and oil free too. They are soft, spongy and easy to digest.

Making idlis, is not difficult, nor does it need a lot of attention, the sourdough however, does need preparation time for soaking and fermentation. So, just plan it a day in advance before making them since it requires soaking time and depending on weather 8 to 12 hours fermentation time.

While a basic proportion for idli is using 2 parts rice to 1 part lentils, for the texture and softness I, sometimes use 2 and 1/2 cups parboiled rice or idli rawa to 3/4 part lentils / urad dal and 1/2 cup of rice flakes or poha into the batter also, which  makes a huge difference, it gives a fantastic soft texture. To make a good idli it's essential to use a short grain parboiled rice or what it's also know as idli rice or even idli rawa which is readily available , rather than the long grain basmati rice or any other raw / cooking rice.

Ingredients
2 Cups Parboiled Rice / Idli Rice
3/4 cup White lentils / Urad Dal
1/2 Cup Poha /  Beaten Rice Flakes
1/2 Teaspoon Fenugreek seeds
1 Teaspoon Salt or to taste
Water for soaking and grinding
Oil for Greasing the moulds

Method
Soak the rice and the lentils separately  for at least 4 to 5 hours. Soak the fenugreek seeds along with the lentils.
Wash and drain the grains.

Just before you start blending wash and soak the poha in just a little water.

Place the half the  rice in the blender with 1/4 cup  water and  blend in a blender, pausing if needed to ensure a smooth paste with just a hint of  coarseness.  Grind the remaining rice also the same way.  Remove this into a large pot  / vessel, or  a large container with a lid which has  enough space to allow the batter to ferment and expand, much like bread dough. 

In the same  blender  (it is not necessary to wash the blender) add in the soaked lentils / urad dal with 1/4 cup of water and blend the mixture until light and super soft and fluffy.  Remove this into the same pot / vessel of the ground rice.  Now grind soaked  beaten rice and blend for another minute. 

Add this also to the blended lentils and rice mixture,  whisk well until they are mixed to form a smooth batter and light and fluffy.  Keep this batter overnight   or more depending on the weather ( in summer it take 6 to 7 hours ) to let the batter ferment.  A good batter will actually double in size.

 In a idli cooker or  large stock pot, or a pressure cooker.  that fits the idli moulds.  Add about 2 inches of water.    Bring the water to a simmer.  Brush oil  on the idli moulds.

Add salt to the fermented batter and mix it lightly, the batter should have the consistency of thick pancake or waffle batter. 

Pour the batter into the mould till about 3/4 full, allowing a little room to let the buns rise.  Gently lower the filled idli moulds  in the idli cooker and cover it with a lid. Let it steam on high flame for 12 t0 15 minutes or till a knife inserted comes out clean.

Turn off the heat and let the idlies rest for about 10 minutes, before gently un-molding them and serving.

Dunk them in mouthwatering Instant Sambar and enjoy..
Instant Sambar recipe.

Labels :  South Indian, Gluten free, Vegan, Oil free, Lentils,  Parboiled Rice, Breads, Bread Bakers, Steamed, Sourdough, Healthy, Breakfast, Main course

Gluten Free Breads -- check the other recipes

Coconut Flour Pancakes from A Day in the Life on the Farm
Gluten Free Cheddar Garlic Biscuits from What Smells So Good?
Gluten-Free Petite Vanilla Bean Scones from All That's Left Are The Crumbs
Idli – Steamed Sourdough Rice and Lentil Buns from Sneha's Recipe
Japanese Rice Crackers from Karen's Kitchen Stories
Low Carb Garlic Rosemary Bread from Gayathri's Cook Spot
Pan de Yuca from Mayuri’s Jikoni
Pão de Queijo - Brazilian Cheese Bread from Food Lust People Love
Quinoa Chia Multiseed Bread (Vegan ~ Gluten Free ~ Dairy Free) from CookWithRenu
Spicy Besan and Fenugreek Crackers (GF and Vegan) from Sizzling Tastebuds

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Tangzhong Method Spinach Bread #BreadBakers

This month our host Mireille Roc chose the wonderful theme of Naturally Colorful Breads to get all bread bakers to bake with puree from any fruit or veggie. 

Made this Tangzhong Method Spinach Bread in a Pullman Loaf Pan measuring 23 cm (9") long and height 10 cms ( 4") , which made a perfect sandwich loaf.. The bread was so soft and delicious, more on a sweeter side, you can reduce the sugar quantity if you want. But we loved the this sweet spinach sandwich bread. Made a delicious breakfast sandwiches with it.

Remember when you are using the Pullman pan do not let the bread proof to the full height of the tin. It should be proofed only 3/4th leave space for it to rise while baking. The quantity of flour used to make this bread was perfect for the pan.

Ingredients
270 Grams All Purpose Flour
1 Tablespoons Cornflour
1 Teaspoon Salt
2 Tablespoon Butter
1/3 Cup Warm water
1/2 Cup Spinach Puree
3 Tablespoons Milk Powder
3 Tablespoons Sugar
7 Grams Instant Yeast
For the Tangzhong/ Roux
20 Grams
1 Cup Water

Method
The Tangzhong (Flour-Water Roux)

Whisk together lightly the flour and water in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so that no lumps form and the roux is smooth. The roux will turn pale and thicken, do not thicken it too much since when it cool is will thicken more. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least.
The Bread DoughI made this dough in the food processor. This dough can be made by hand but the dough is a bit sticky and can take some time and effort to knead by hand. Do not add more flour to make it less sticky either!

Mix the flour, cornflour, salt, sugar, milk powder and yeast in the processor bowl and pulse a couple of times to mix. Remove it and keep side.  In the same processor add the tangzhong / roux and spinach pure, run it till smooth , add the flour and water run on slow speed until the dough comes together. Add the butter and process till you have a smooth and elastic dough which is just short of sticky dough.
Take this dough on to oiled work surface, oil your hands too. Sprinkle little four and start to knead the sticky dough using your bench scraper lift the dough and give it about 20 to 30 turns or till it's smooth.

Form the dough into a ball and place it in a floured bowl turning it so it is well coated. Cover with a towel and let the dough rise for about 45 minutes or till almost double in volume. 

Once double in volume, place the dough on your work surface dusted with flour.

Divide the dough into four  equal parts

then roll each into a ball

Flatten each ball  into a rectangular sheet. 

Fold both the opposite edges towards center. 

Now start rolling this sheet as shown in the picture.

Similarly, shape all the dough portions and arrange all these in a greased loaf pan.  Let the shaped dough rest until it doubles in volume.

 Once shaped dough doubles, remove the towel and brush with water and  sprinkle the seeds,

push the lid to close bake it in a preheated oven at 200 °C for 30 minutes then take the lid off and keep it again in the oven for 5 minutes.  This bread took exactly 35 minutes to bake.

A perfect flat top Sandwich Bread

Once baked, take the loaf pan out from the oven and demould the bread. 

Place it on a wired rack and let it cool completely.

This is one of the extremely soft, light and fluffy bread

another beautiful bread baked by this method. 

Have it butter or jam

I made a Wholsome  Brunch Sandwich with Chicken Salami, Salad leaves, butter and Fried Egg  seasoned with dash of Cajun Seasoning.

Labels :Seeds Bread, Eggless, Spinach Bread, Bread Bakers, Breads, Tangzhong Method, Sandwich bread, Pullman Loaf Pan,Naturally Colorful Bread


Cheesy Kale, Tomato and Chile Focaccia from Karen's Kitchen Stories
Coriander Butterflake Bread from Gayathri's Cook Spot
Coriander Cumin Bread from Sizzling Tastebuds
Feta Sun-dried Tomato Quick Bread from Food Lust People Love
Purple Yam Sweet Potato Bread from The Schizo Chef
Spinach Beetroot Wheat Bread from Anybody Can Bake
Spinach Sandwich Rolls from Cook's Hideout
Tangzhong Method Spinach Bread from Sneha's Recipe
Turmeric & Garlic Pull Apart Bread from Mayuri's Jikoni

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the#BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.