Dahiwale Aloo ki Sabzi

Dahiwale aloo is nothing but potatoes in yogurt gravy.  This  is a very creamy and flavorful gravy.  Its quick easy and tastes delicious.

Ingredients
For the  Aloo 
10 - 12    Peeled Baby Potatoes
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Onion seeds 
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Asafoetida
2 Bay leaves
3 Cloves
1 Stick Cinnamon
A Sprig Curry leaves
1 Green Chilly - slit
2 Teaspoon Red chilly powder
1 1/2 Teaspoons Coriander Cumin powder
1/4 Teaspoon Turmeric powder
1 Cup Yogurt - whisked
2 Tablespoons Ghee
Salt to taste
For The Garnish
2 to 3 Tablespoons Coriander leaves - chopped

Method 

Heat the ghee in a kadai/pan,  add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
Add the potatoes, chilli powder, coriander-cumin powder, turmeric powder, salt and sauté till the masala coats the potatoes evenly. 

Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.

Garnish with the coriander. Serve hot as a side dish or have as a main course meal with rotis, naan or paratha.
My Notes

As this gravy cools, potato will absorb some of it, so serve hot. If serving later then add a little more water and make a thin gravy. By the time you reheat/serve, you will still have some gravy left.
Labels : Baby Potatoes, Vegetarian, Yogurt, Main course, Side Dish, Gluten free, Vrat, Jain food, No Onion No Garlic

Italian Tomato Bread Soup#Soupswappers

This soup is perfect to use over ripe tomatoes and stale bread.  It's a  thick and filling soup. I added a few cherry tomatoes to  the soup and it gave nice flavor and garnish to the soup. This is perfect for filling  meal.

Makes 2 Servings
Ingredients 
1 Big Slice of Bread
2 Ripe Tomatoes - chopped
1 Onion - chopped

3 Cloves Garlic - chopped
1 Teaspoon Oil
1/2 Teaspoon Mixed Italian seasoning
1/4 Teaspoon Black Pepper powder
1 Veg Soup Seasoning

1 Stick Celery with  leaves - chopped
Water as required
4 - 5 Cherry tomatoes -  slice in two

A Few Basil Leaves
Method

Heat oil in a pan, Add garlic fry till starts to change color.

Add onion and fry till it just starts to turn golden.

Add tomatoes and  cook till  the tomato is mushy.

 Now ad the celery, Italian seasonings, pepper powder. Add `1/2 cup water, cover and cook for 2 -3  minutes. 

Add the bread and again add 1/2 cup water and cook for another 2 minutes. 

 Take  it off  flame and let it cool down. Blend to smooth paste.

In the same  pan and add blended paste, water as required, and bring it to a boil.  Switch it off flame. 

Now add the  cherry tomatoes. 

Garnish with chopped scallion greens and  basil leaves.

 Serve hot

Labels:  Soup, Italian, Italy, Italian seasoning, Bread, Tomato, Cherry Tomatoes, Soup Swappers, Healthy Dinners,Vegan

Inlinkz Link Party

Creamy Italian Dressing With Mayo & Red Wine Vinegar#Improv

This Italian Dressing is so creamy and luscious! It's very easy to prepare, as all you need to do is whisk all the ingredients in a bowl till smooth! Store it in an airtight jar in the refrigerator, where it will stay good for 5 days to a week.

Ingredients
2 - 3 Tablespoons Red Wine Vinegar
¼ Cup Mayonnaise - use store bought
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Sour Cream
¼ Teaspoon Italian Seasoning Mix - powdered
¼ Teaspoon Garlic powder or 1 Clove Garlic - minced
¼ Teaspoon Sea Salt or to taste
1 Teaspoon Finely Chopped Parsley
A Dash of Fresh Herbs Oregano, Rosemary and Chives - finely chopped
Method

In a bowl add all the ingredients and whisk it well till creamy. Taste for salt and seasonings. Now add the fresh herbs and parsley. Keep this in the refrigerator and serve cold.

It's mouth-watering, tasty, the red wine vinegar with fresh herbs gives a exquisite touch  and takes this dressing to another level altogether. 

Used this to serve Heart Salmon Cakes For A Romantic Meal 
Do check on other recipes that I used this dressing for.

Labels : Mayonnaise, Red Wine Vinegar, Italian seasoning, Fresh Herbs, Chutneys & Dips, Italian, Italy, Improv Cooking Challenge
Check out what the other bloggers have made!

Improv Cooking Challenge: February 2019

Ingredients: Wine and Italian Seasoning

• Creamy Italian Dressing With Mayo & Red Wine Vinegar by Sneha's Recipe
• White Wine & Herb Grilled Chicken by Kate’s Recipe Box
• Veal Scalloppini and Piccata Gnocchi by Palatable Pastime
• Slow Cooker White Wine Mushrooms by Cheese Curd In Paradise
• Slow Cooker Italian Roast Beef by Cookaholic Wife
• Winey Mary: Bloody Mary meets Red Wine by Our Good Life
• Lemon Caper Italian Chicken by Cindy's Recipes and Writings
• Lady and the Tramp Spaghetti and Meatballs by Simply Inspired Meals
• Italian Sausage Marinara with Penne by Jolene's Recipe Journal
• Pasta in White Wine Herb Sauce by A Day in the Life on the Farm
• Sausage Spaghetti Sauce Over Zoodles by Reviews, Chews & How-Tos

Peperoncini Focaccia Bread#BreadBakers

It's  posting time for  February Bread Bakers Event " Catch up Theme"  and our  Host is Pavani Nandula.

In 2016 August - Peppers was the theme, could not participate in this event. Made this Focaccia Bread with Peperoncini and Red Bell peppers which was to be done for the event. 

Peperoncini is a type of mild, green chilly pepper with a yellowish tint, here these are called Gol Mirch. These are my Homemade Pickled Peperoncini, it's preserved in vinegar. These chilles are not spicy and give a distinctive taste to the bread.   The method of pickling them is same recipe is as This. 

I have posted a recipe of Focaccia Caprese . 
For today's recipe I, used more than 1/3 cup of pomace olive oil for kneading the dough. I know you will say that's a lot of oil, but, trust me, make this bread and you will love it. My hubby enjoyed this bread and loved the taste of olive oil in it, who otherwise does not like so much of oil in anything that you serve him. This bread was so delicious and pretty to look at. 
Ingredients
For the Dough
1 Teaspoon Instant yeast
A Pinch Sugar
2 Cups All Purpose Flour
1 Teaspoon Salt
1/3 Cup Pomace Olive Oil
250 ML Water - more or less
For the Topping
2 Tablespoon Finely Chopped Red Bell Pepper
2 Sprigs Fresh Rosemary
Extra Virgin Olive Oil for the final drizzle
4 -5 Peperoncini - sliced
Method
To Make the dough

Place in the yeast, sugar, flour, salt, into the bowl and mix well. Gradually add water and 1/4 cup oil knead until you have a wet sticky dough. Take it on to a generously oiled work surface, oil your hands and with a bench scrapper keep on folding the dough , till you get a smooth and soft dough ( this dough will be sticky so do not any flour). Then place it in a well oiled bowl turning the dough around so that it is coated with oil. Cover it using a damp cloth and let it rise till it doubles in volume.

Drain all the water from Peperoncini and slice it. Keep it aside. 

Take a rectangular pan 9 x 7 inches grease it with olive oil well. Punch down the dough and place the dough on to the pan and with press it till the sides of the pan. 

Make dimples and arrange the sliced peperoncini, bell peppers and sprinkle rosemary, drizzle generously with pomace olive oil and let it rest for 15 to 20 minutes.

Bake at 200 degrees C for about 20 to 25 minutes till it is done ( start to leave the sides of pan) and is beginning to turn golden brown on top.

Once the Focaccia is out from the oven, drizzle generously over it Extra Virgin Olive Oil.

 Take it out from the pan and place it on to a cooling rack. 

When cooled sliced it and enjoy. 

Fresh from the oven this is absolutely divine.

Labels : Breads, Bread Bakers, Peppers, Red Bell Pepper, Peperoncini, Focaccia, Olive Oil, Healthy, Breakfast
This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook's Hideout. Check out what the Bread Bakers have baked up.

Adjaruli Khachapuri from A Day in the Life on the Farm
Big Batch Dinner Rolls from Karen's Kitchen Stories
Breudher Cake from Passion Kneaded
Coriander Garlic Pull apart Bread from Sara's Tasty Buds
Cranberry English Muffins from Cindy's Recipes and Writings
Eggless Oats Banana Bread from Gayathri's Cook Spot
Fig Jam Friands from All That's Left Are the Crumbs
Garlic Cheese and Herbs Pull Apart Bread from Ambrosia
Herbed Wholewheat Garlic Knots from Sizzling Tastebuds
Keema Naan from The Schizo Chef
Peperoncini Focaccia Bread from Sneha's Recipe
Savory Almond Meal Bread from Palatable Pastime
Sourdough Cinnamon Buns from Baking Sense
Steamed Apple Date Bread from Food Lust People Love
Vegan Gluten-free Banana Bread from Cook's Hideout
Whole Wheat Palak Naan from Cook with Renu
Yeasted Lemon Bundt Cake from Anybody Can Bake#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.

Bread & Butter Pudding#BakingBloggers

British Bread Pudding is different from other Bread and Butter Pudding. The British version bread pudding can be sliced and served.

Today is our posting for Baking Bologgers and the theme is British Baking our host and creator of this group is Sue Lau

Serves 3 to 4
Ingredients
4 Big Slices White Bread
1/4 Teaspoon Freshly Grated Nutmeg
50 Grams Butter
1/3 Cup Golden Raisins
4 Tablespoons Heaped Sugar
1 Teaspoon Vanilla Essence
2 Eggs
500 Ml Milk

Method 
Preheat the oven to 180 degrees C. Grease a square or rectangle dish well with butter.

In a bowl beat the eggs, add the vanilla, give it a stir and keep aside.

In a saucepan, gently heat the milk, but do not boil. Add the sugar, stir it till it melts. Set aside. Slowly pour the warm milk over the beaten eggs, whisking continuously, until all the milk is added. 

Strain this mixture. Keep aside.

Cut bread into triangles. 

Spread one side the bread triangles with butter. Then cut into smaller triangles.

Cover the base of the dish with overlapping triangles of bread, butter side up. 

Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg. 

Then pour the milk mixture over it and let it soak for 30 to 45 minutes, covered with cling film. 

After the soaking time sprinkle the remaining raisins and bake at 180 degrees C for 30 to 35 minutes 

or until the surface is golden brown and the pudding is well-risen

Once out of the oven the pudding will deflate.

 Slice it..

Serve hot and enjoy! 

Labels: Bread, Butter, Pudding, Baked, British, Raisins, Baking Bloggers, Cakes, Sweets & Desserts

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

British Baking  Recipes
Bread & Butter Pudding by Sneha's Recipe
Chocolate Chip Scones by Jolene's Recipe Journal
Eccles Cakes by Caroline's Cooking
English Granary-Style Bread by Karen's Kitchen Stories
Fat Rascals by Palatable Pastime
Jammie Dodgers by Culinary Adventures with Camilla
Mini Toad in the Hole by Sid's Sea Palm Cooking
Raspberry Bakewell Tarts by Pandemonium Noshery
Salmon in Puff Pastry by Reviews, Chews & How-Tos
Sticky Toffee Pudding by Cookaholic Wife
Strawberry Almond Crumble by Food Lust People Love
Strawberry Dark Chocolate Shortbread Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Traditional Scottish Shortbread with Rose by The Schizo Chef
Wizarding World Chocolate Trifle by Simple Inspired Meals