100% Whole Wheat Veggie Calzone#BakingBloggers

I love these Whole Wheat Calzones. They make an easy lunch box or a main course for weekend dinner, since you can prepare these in advance and freeze it.  When you want to have them just heat it in the microwave in minutes and enjoy them. 

Wrap these in a foil and place it in their lunchbox and give it with your kids as tiffin to school.

These are always made by me for a  weekend dinner,  these cheesy, full of veggies make a complete meal.

250 ML Cup Measurement
Ingredients

For Dough:3/4 Cup Warm Water
1/2  Teaspoons Rapid Rising Yeast
1/2  Teaspoon Granulated Sugar
2 Teaspoons +  2 Teaspoons Olive oil
1 Cups Whole Wheat Flour

1 Teaspoon Vital Wheat Gluten 

1/4 Teaspoon Heaped Sea Salt

1 Tablespoon Milk for brushing

For the Filling

1/2 Cup Capsicum

1/2 Cup Mushrooms

1/2 Cup Carrot

1/2 Cup Broccoli

1/2 Cup Fresh Peas

1 Medium Onion

2 Cloves Garlic

2 Tablespoons Heaped Cream Style Corn - Homemade

1/4 Teaspoon Cayenne pepper

1/4 Teaspoon Red pepper flakes

1/4 Teaspoon Italian seasoning

1/4 Teaspoon Dried Rosemary

1/2 Teaspoon Level Sea Salt

Grated Mozzarella & Cheddar cheese as required

2 Teaspoon Olive Oil

Method

For Dough:

In the bowl , combine yeast, flour, vital wheat gluten,2 teaspoons olive oil salt and sugar. Mix it well and then slowly add the water to make a soft and sticky dough ( used exactly 3/4 cup warm water ). Take this dough on to lighlty floured work surface. The remaining 2 teaspoon oil pour it into a bowl. Oil the bowl well and keep oiling your hands in and knead the sticky dough for a 20 to 25 turns or till it forms a smooth ball. Place dough in the oiled bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place.
In the meantine let's make the filling

Chopperize all veggies finely and keep aside.

In a pan heat oil, add the garlic saute for a minute 

add the onions when it softens 

add the peas, carrot and broccoli, saute for a minute. Cover with a lid and cook it for 2 minutes. 

 Open the lid add rest of the veggies and seasoning saute well and let it cook again for 3 minutes. 

Now add the cream style corn and saute till all the moisture evaporates and the filling is dry. Taste for salt and seasoning if necessary adjust according to your taste.

Filling is ready.  Take off flame and let it cool.

Preheat oven to 200 degrees C for 20 minutes.

After 30 minutes you have a beautifully risen dough, deflate it on a floured surface.  

Cut into 5 equal size balls.

Roll each ball into a round circle, 1/4 inch thick 

place the filling on one side 

Top it with grated mozzarella & cheddar cheese 

Close it like a turnover 

Press the edges with a fork even a few on the top to release the air while baking. 

Keep this in a greased baking tray. Like wise make rest of them and brush them with milk. Place them in the preheated oven for 30 to 35 minutes or till golden brown and when tapped it gives an hollow sound. 

Cool them on a wire rack. 

When cooled enjoy with any dip or sauce of your choice.

These are yum!

Labels : Breads, Calzone, 100% Whole Wheat, Mushroom, Broccoli, Carrot, Capsicum, Mozzarella Cheese,  Cheddar Cheese, Baking Bloggers, Vegetarian

Here are some of the Calzone  recipe of our other #BakingBloggers

• 100% Whole Wheat Veggie Calzone by Sneha's Recipe
• All Mixed Up Calzone by Sid's Sea Palm Cooking
• Calzoni Quattro Stagioni by Culinary Adventures with Camilla
• Classic Ham and Ricotta Calzone by Palatable Pastime
• Ham and Cheddar Pretzel Calzones by Cookaholic Wife
• Loaded Vegetable Calzone by Hardly A Goddess
• Spicy Beef Curry Calzones by Food Lust People Love
• Spinach, Ricotta, and Three-Meat Calzone by Karen's Kitchen Stories
• Toddler Friendly Calzones by A Day in the Life on the Farm

Blueberry Lemongrass Margarita#Improv

We do not get blueberries in winter. These berries arrive in summer. Here the summer has just began to start.
Used blueberries pie filling to make this cocktail.

The Lemongrass used is from my kitchen garden. It has a subtle citrus flavor  with a hint of spice. It works really nice in this drink without overpowering the blueberries or the tequila. This berry cocktail gives a lemony lift to a lightly sweet blueberry syrup. 

Single serving
Ingredients

1 Stalk Fresh Lemongrass
1/2 Cup Blueberry Pie filling
1 Cup Water
Juice of One Lemon
100 Ml Club Soda or Sparkling Water
60 Ml Silver Tequila

Method 

Trim lemongrass ends and peel away any tough outer leaves. Starting from the base end, cut stem into long 1-inch pieces. Smash each lemongrass piece once or twice with dull side of knife to bruise and break open.

Combine lemongrass, blueberries and water in a saucepan. Stir with wooden spoon, smashing some berries and bring it to a boil over medium-high heat. Reduce heat to medium-low and  let it simmer 10  to 15 minutes or until thickened and slightly syrupy.

Line strainer with two layers of cheesecloth, and set strainer over a bowl. Pour blueberry mixture into center of cheesecloth, and let drain completely, about 10 minutes. Pull together ends of cloth, closing them up around remaining fruit, and carefully squeeze out any remaining juice. Discard solids, and stir in lemon juice. Keep this in the refrigerator to chill. Use how much required and store the remaining the refrigerator.

In a cocktail shaker, 4 tablespoons blueberries lemon grass syrup , ice cubes, the tequila and give it a good shake. Pour this into your serving glass and top it with club soda.
Taste and add more syrup, or club soda if desired. 

Sip this drink on a hot summer afternoon or evening. Enjoy..

My Notes:

Since I,  used blueberry pie filling did not add sugar while preparing the syrup.  If you are using fresh or frozen blueberries then add sugar to your taste.

Labels : Cocktail, Blueberry, Lemongrass, Margarita, Improv Cooking Challenge
The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.

You can also read more about the event on our home page. If you’d like to see previous creations, check out our Pinterest board.


Check out what we made using blueberry and lemongrass as our ingredients this month

An InLinkz Link-up

How To Make Homemade Sun Dried Potato Chips#Foodieextravaganza

As summer starts  to set in, there begins making sun dried items and pickles. I, have many fond memories of my childhood summer  spent helping my mother  in making different types of  papad, pickles, washing and  drying of sacks of un- polished rice  and  grains / millets and other items.  We sister's use to take turn  to guard from birds coming and eating or spoiling them.  We use to turn and mix all the items in late afternoons.  These were made in preparation for the coming monsoons.  

Our playground use to be covered with colorful 9 yards saris and bed sheets.  The ground use to look like a bride in colorful attire. 

But sad now days we rarely get to see all these things being done at home since all items are available in stores through out the year.  The fun of getting together and doing things are all lost, miss those days.

Going back to Sun dried Potato chips - these are made in two patterns ,one is plain sliced and other is with the crisscross pattern . 

For making the crisscross pattern you need a potato slicer with a serrated blade.

 Can make the plain one with any potato slicer, mandolin, V slicer, with a food processor or even with a sharp knife.

After slicing, the chips should be placed in alum water for at least an hours then washed three to four times in fresh water to remove the starch completely and then blanched in hot water. 

It is preferred to dry them in direct sunlight but you can also dry them inside a room like I did. It only takes 2 to 3 days extra to dry.   Try to choose good quality, fresh, white and starchy potatoes – as the quality of potatoes also effects the quality and color of the potato chips.

Do try to make these potato chips from scratch, it gives you great joy to enjoy these homemade  chips and they  absolutely crisp and addictive!

Made these for our Foodie event wherein our host Karen H Kerr choose the theme Potato Chips, since March 14 is National Potato Chip Day. Thank you Karen for choosing this theme and reviving all my young age memories.

Ingredients

Medium Potato as many as you would like
Salt to taste
¼ Teaspoon + ¼ Teaspoon Alum powder /Phitkari
Red Chili powder  or Black Pepper powder– to sprinkle
Serrated Potato slicer /mandolin / V slicer
Water
Muslin cloth or plastic sheet
Oil to deep fry

Method

Wash and peel the potato  (peeling is optional and a personal choice).

Fill enough water in a large pot and add alum powder in it and mix well.

With the the help of potato chips slicer start making chips.

For the crisscross pattern you have to use the serrated potato slicer.  My these chips did not come out nicely, the serrated slicer was not sharp enough.

To make crisscross pattern first you have to put peeled potato on the slicer and then slice a chip by applying slight pressure on it. Then for the next chips slightly twist the potato and make the next slice .  So keep twisting the direction of potato after every chips.

If you want to make plain chips then you can use any normal potato slicer or a sharp knife.

Keep soaking all the potato chips in the water filled bowl in which you have mixed ¼ teaspoon of alum for  an hour.  Alum is added so that the potato slices do not discolor, so it is necessary to add it.

After an hour then drain the water and wash the chips three to four  times in fresh water so that all excess starch is removed and on your last rinse you will see the water will be clear unlike the prior washes where the water will have milky traces of starch.

Boil enough water in a big pan / pot and add salt (enough to make the water taste a little salty) and ¼ teaspoon  of alum powder.

When water starts to boil add the drained potatoes in it. Keep stirring gently till the water starts boiling again (for just 5 minutes).  Drain the blanched potato chips in a colander to drain all the water.

Spread hot chips on a muslin cloth in a single layer,avoid overlapping.

They will dry in about 3 to 4 days time or depending on the heat in the climate.  Since I get only an hour or two of light sun in gallery, these took 4 days to completely dry.

When they become dry and crisp store in a air tight jar and use till they last a year.

How to serve / enjoy these homemade  chip 

Heat enough oil in a deep frying pan.

When the oil is hot add few sun dried chips and fry .  They will expand, so do not add to many at a time.

Drain on a paper towel to remove excess oil.

Sprinkle a dash of chili powder or black pepper powder  and serve

My Notes :

Alum  /Phitkari  is  crystal white in rock form and you need to powder it.
Try to choose big, round,white and even size potatoes to make chips.

Alum is added to make chips white in colour as some times potato chips turn slightly black after drying.But don’t add too much else the chip may become red while frying.

You can add any spice of your choice on the fried chips, like dry mint powder, mango / amchur powder, black rock salt powder, roasted cumin powder, tomato powder, chat masala on fried chips to enhance the flavor.

Sliced potatoes should be completely submerged in water to avoid discoloration.

Adding salt in the water is optional ,you can also sprinkle salt after deep frying,but I prefer to add it while boiling.

Labels: Potato, Homemade, Sun Dried. Potato Chips, Foodie Extravaganza Party, Deep Fried, Indian, Snacks, Wafers, Kids delight, Aloo, Vegan, Gluten free 
Take a look at the other Potato Chips recipes.

A College Throwback + Potato Chip-Crusted Chocolate Tart from Culinary Adventures from Camilla
Baked BBQ Potato Chip Crusted Pork Chops from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
How to Make Homemade Sun Dried Potato Chips from Sneha's Recipe
Potato Chip and Roasted Cashew Cookies from A Day in the Life on the Farm
Potato Chip Crusted Salt and Vinegar Baked Cod from Palatable Pastime
Potato Chip Crust Savory Cheesecake from Food Lust People Love
Pretzel and Potato Chip Cookies with Butterscotch Frosting from Karen's Kitchen Stories
Salty-Sweet Potato Chip Cookies from Hardly a Goddess
The Potato Chip Sandwich from Our Good Life

Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day 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!

Cajun Tortilla Chips - For Soup or As Appetizer

Serve this as a appetizer or with a Dip  or  with a bowl of  Soup.  This is a great accompaniment for parties or as a healthy snack too.

I served these for a small party with A Chunky Peanut Butter Dip and  Cajun Seasoned Broccoli & Cheese Soup.  These were delicious with both.

Yield: 32 chips

Ingredients
Homemade Cajun Seasoning - as required
4 Flour Tortillas - cut into 8 wedges - I made this fresh
Oil or Cooking spray
For the Tortillas

2 Cups Heaped All Purpose Flour

1/4 Teaspoon Coarse Sea Salt

1/2 Teaspoon Level Baking powder
Water as kneaded to make a soft dough
Method 

To make  Tortillas

Mix the ingredients well , add water as required and continue kneading to make a soft dough.  Cover this dough and keep it aside  for 15 minutes.

Flour your work surface and divide the dough into four parts.  Roll each ball of dough into dinner plate  size   circles or rotis.  

Bake them on a heat griddle / tawa 

Till light brown spots appear. Likewise bake the other three and keep aside

Preheat oven to 180° C.

Take a tortilla and brush it  with oil or cooking spray.  

Sprinkle  a  teaspoon of Homemade Cajun Seasoning over  it. 

Cut the tortilla into wedges with a  pizza cutter.  

Place them on a baking tray lined with aluminum foil. 

 Bake chips at 180° for 10 minutes then switch on the top element and bake again for just 3  to 4 minutes.  

Switch off the oven and let it remain in the heat  until crisp.

Store Cajun Tortilla Chips in an airtight container.  

Ready to be served

I served them as accompaniment  as an appetizer with  Peanut Butter Dip or  with Cajun Seasoned Broccoli & Cheese Soup, for a small party. 

 These are great party pleasers.  Do try them. 

Labels : Tortilla, Homemade, Cajun Seasoning, Cajun Tortilla Chips, International Cuisine, Party pleasers, Appetizer, Breads, Starters, Healthy snacks, Vegan, Mexican