Saturday, March 31, 2012

Mushroom and caramelized onion Galette with Home made mint and garlic ricotta cheese

 TGFF: Think Galette For Friday! I'd been waiting to make a Galette for long and what better than a cold and cloudy Friday.....I made it for our lunch....Mushroom and caramelized onions are my obvious choice for the filling....I just love the combination.... I just love the crunch that comes from it, be it in the burgers or omelettes...

It came out pretty well and too good to last any more,had a sumptuous lunch. Though its not much work; you just have to be patient while it bakes in the oven....I finished a couple of chapters in my novel in the meanwhile....I'm sure you'll love the preparation as much as the final product...So here you go and have a nice weekend!

All you need is 

For the crust ( Adopted from )

All purpose flour-1 and 1\4 cup
Butter-120 gms ( cold and cut into 2 inch cubes ...Cut the butter and then refrigerate for at least  an hour before using it in the recipe....)
Salt-1\2 tsp
Ice cold water-5-6 table spoon
Dried oregano-1\2 tsp

For the filling

Mushroom-8 oz
Onion-1 medium ( cut into thin slices )
Olive oil-3 tbsp
Black pepper powder-1\2 tsp
Green chili-1-2 ( chopped )
Home made Ricotta cheese-1 cup ( recipe here )
Cheddar cheese-1\2 cup ( grated )

Method of preparation

For the crust

Add all purpose flour, salt and oregano in a bowl and whisk
Add cold butter cubes to the bowl, and with the help of a pastry cutter mix till the mixture appears crumbly ( Butter should be coarsely cut and some should be size of oats and some should be size of peas... If you don't have a pastry cutter, you can use your food processor...I have never used it , but a lot of people finds it equally good....Or yo can also use two forks to cut the butter.....Do not over mix...Do not use your hands to mix, as the heat from your hands will melt the butter and the crust will not be flaky )
Add ice cold water to the bowl ( one table spoon at a time ) and mix until the flour just comes together ( Do not add more water and do not over mix...The flour should just come together...It is not important for the dough to be smooth )
Make a small disc of the dough and cover with a plastic wrap
Refrigerate it for at least half an hour and maximum of two days

For the filling

Add olive oil in a pan
When the oil is hot, add onions
Fry till slightly brown
Add mushroom, salt, green chili and pepper powder
Cook on medium heat till mushrooms are done and all the water has evaporated


Pre heat the oven to 350 degrees
Lay  parchment paper on your counter top
Slightly flour it and roll the dough into a 10-12 inch disc on the paper ( I rolled the dough directly on my counter top and  it was very difficult to  transfer my Galette to the baking tray )
Leaving 2 inch space , spread the Ricotta cheese on the pastry
Top it with the mushroom filling
Sprinkle cheddar cheese on top
Fold the sides of the pastry with your finger tips
It need not to be very smooth
Bake for 55-60 minutes

Thursday, March 29, 2012

Home made mint and garlic ricotta cheese

I have been planning to make Ricotta cheese at home since long ,but for some reason I have been acting lazy.....There nothing that can beat , fresh , home made cheese...I like to add flavors to my cheese...Sometimes it's cilantro and cumin and sometimes it is sweet with orange zest and vanilla....Today for lunch,I planned to make a savory Galette, and  for that I needed some Ricotta....So I had to give my lazy-ness a break and get to work....I had some mint lying in the fridge and so it was Mint and Garlic Ricotta today....So here is the recipe....

All you need is

Full cream milk- 4cups
Heavy cream-1\2 cup
Lemon juice-2 tbsp
Mint-2 sprigs ( finely chopped )
Garlic-2-4 cloves ( finely chopped )
Salt-1\4 tsp

Method of preparation

Line a large sieve with a cheese cloth ( I used my hubby's handkerchief )
Add 2 tbsp water in a heavy bottom pan and when the water starts boiling , add milk and cream to the pan
When the milk start boiling, add lemon juice to it
The milk will start to curdle
Simmer for 2 minutes
Add mint, garlic and salt to the milk
Remove from heat and cool for 5 minutes
Pour the milk in the sieve and let it drain for half an hour

If you want plain ricotta, don't add mint and garlic
You can add your choice of flavor to it

Tuesday, March 27, 2012

Dutch crunch bread\ Tiger bread

I ate this wonderful bread during our visit to San Francisco....All the sandwich shops had them and it was a delight to eat...I kept wondering , how they managed to create such lovely patterns on the crust of the bread....The bread was very soft and dense with crunchy topping....When I came back to LA, I looked for the similar bread but could not find it anywhere...
So when I saw the same bread for this month's challenge, I was quite happy...Now the patterned crust is no more a mystery....

The Dutch crunch doesn't refer to the type of bread but rather the topping that is spread over the bread before baking....You can use any bread recipe for the bread and just cover it with the dutch crunch mix and you have a beautifully patterned bread in no time...

The recipe calls for very basic ingredients, except the rice powder....I did not find it in any of the local grocery stores....But being an Indian , I knew that rice flour is used in many Indian recipes, so went and checked it in a near by Indian grocery store and could find it there....

I halved the recipe given by Sara and Erica and it yielded me 4 rolls....

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!


For the Dutch crunch topping

Rice flour-1\2 cup
Salt-1\4 tsp
Vegetable oil-1 tbsp
Sugar-1 tbsp
Active dry yeast-1 tbsp
Warm water-1 and 1\2 cup

For the soft white roll

Active dry yeast-1\2 tbsp
Warm water-1\8cup
Warm milk-1\2 cup
Sugar-3\4 tbsp
Vegetable oil-1 tbsp
Salt-1 tsp
All purpose flour-1and 1\2 cups

Method of preparation

In a large mixing bowl, combine yeast, sugar, milk and water ( bread ingredients )
Stir and let it sit for 5 minutes, till mixture starts to bubble a bit
Add in vegetable oil, salt and 1\2 cup flour
Mix with a spatula until combined
Add the remaining flour, little by little, until the dough pulls away from the sides of the bowl
Turn out the dough on a lightly floured surface and knead for 5-6 minutes until it is smooth and elastic
Place the dough in a lightly greased bowl and cover and keep in a warm place for an hour or until it doubles in size
Once the dough has risen, turn  it out onto a lightly floured surface and divide into 4 equal portions
Shape each into a ball and keep on a baking sheet lined with parchment paper
Cover the baking tray and let the balls rise for 15 minutes
Mix all the ingredients of the dutch crunch topping in a bowl and mix vigorously
The consistency of the topping should be like stiff royal icing-spreadable but not runny
Add more rice flour or water if necessary
Keep aside for 15 minutes
Pre heat the oven to 380 degrees
Coat the top of each ball with a thick layer of topping using your fingers ( a thin topping will not crack properly )
Bake the bread for 30-35 minutes, till the crust appears well browned

Thursday, March 22, 2012

Chicken in coriander gravy

I made a Upside down onion and potato tart sometime back and it got featured in yummly's list of sweet and savory tarts....It really made me happy....Acknowledgement is the best reward you can get.....And this being my first was really special...Thnx yummly for choosing my recipe...

When we came to the US, I had this habit of converting the currency from dollars to Indian rupee....Every time we went shopping, I would convert the rates to Indian rupee and avoid to buy a lot of things, which I thought are too expensive for that rate....Fresh coriander was among one of those things which I always bought but never used it lavishly....A small bunch for 2 dollars was too expensive to me....Then we found a store where you get Coriander really cheap, but it comes in bundle of 3.....It's kind of difficult to use all the 3 bundles before they get spoiled.....Then Coriander chutney comes to the rescue...Just dump all the leftover coriander with a few other ingredients in a blender and you are happy , you could save the precious coriander from going into the bin....Now what do you do when you have excess chutney lying in your fridge, screaming to be used...You make Coriander Chicken...;-)

It's very rightly said that necessity is the mother of invention....To use my excess chutney, I ended up making a coriander gravy and it tasted wonderful...It has become a regular in our household since then ....The modification which I did when I made the dish second time was I did not made chutney .....Instead I used only coriander leaves because I put a lot of lemon in my chutney and so the resulting gravy was a little too tangy...So here is the recipe...

All you need is

For marination

Chicken breasts-3 ( cut into small bite size pieces )
Ginger paste-1 tsp
Garlic paste-1 tsp
Lemon juice-2 tsp
Yogurt-2 tbsp
Salt-1\2 tsp

For the gravy

Oil-3 tbsp
Onion-1 and 1\2 cups ( chopped )
Coriander powder-1 tbsp
Coriander- 2cups
Green chili-2-3
Garam masala powder-1 tsp
Salt to taste

Method of preparation

Mix all the ingredients for the marinade and cover and refrigerate it for 4-8 hours
Add oil in a heavy bottom pan
When the oil is hot, add onion
Fry the onions till golden brown
When the onions are golden brown, add coriander powder
Fry for half minute, continuously stirring
Add the chicken with the marinade to the pan
Cook for 4-5 minute on high heat
Keep stirring in between
Blend coriander and green chilies with a cup of water in a blender
Add to the pan
Add garam masala and salt
Cook till chicken is done ( approx 10-12 minutes )

I am linking this post to EP series- herbs and spices hosted by Julie of

Monday, March 19, 2012

Chicken and Mushroom risotto

We went to Italy a few years back and apart from doing a research on the places to visit there, I also made along a list of food I wanted to try , when I am there....Risotto was one of the dish, almost on top of the list.....I had it in one of the restaurants and liked it so much that I got a big of Arborio rice with me on my return....After coming back, I made risotto from one of the recipes on the internet and it was almost close to the one I ate back in Italy....I don't remember the source of this recipe , but it tasted wonderful....I have been making it exactly the same way since then....So here is the recipe...

All you need is

Arborio rice-1 cup
Olive oil- 3 tbsp
Chicken breast-2
Onion-1 ( small and chopped )
Mushroom-8 oz ( chopped )
Garlic-2 pods ( crushed )
White wine-1cup ( I used Chardonnay )
Chicken stock- 3cups
Salt to taste
Pepper powder-1\4 tsp
Parmesan cheese-1\2 cup

Method of preparation

Cut chicken breast into small pieces
Add olive oil in a pan and when the oil is hot, add the chicken pieces, salt and pepper
Fry chicken till light brown on high heat ( 4-5 minutes )
Add onion and garlic and fry again for 3-4 minutes on medium heat
Add mushroom and rice
Lower the heat to medium low
Add wine to the pan and cook till rice has absorbed all the wine
Now add half cup of stock to the pan
Cover and cook till the rice has absorbed all the stock
Again add half cup of stock and cook till rice has absorbed all the stock
Keep repeating this process till the mixture is creamy and the rice is cooked
Add Parmesan cheese and stir till the cheese melts
Serve hot

Friday, March 16, 2012

Orange-blueberry loaf cake

I have never used blueberries before in my baking...Some days back, I went to a grocery store and just picket a bag of frozen blueberries with no clue how to use them....I happened to visit one of our family friends and she had made a blueberries cake...It tasted awesome...So that was the inspiration behind this cake....The cake turned out super soft and tasted wonderful...It was so soft that it was falling apart when I took it out from the pan...So here is the recipe...

All you need is

All purpose flour-1 and 1\4 cup and 1tbsp
Cornflour-1\4 cup
Sugar-1 cup
Butter-1\2 cup
Plain yogurt-1 cup
Baking powder- 2tsp
Salt-1\2 tsp
Vanilla extract-1\2 tsp
Zest of one orange
Blueberries-1 and 1\2 cups ( I used frozen ones.Just thaw them in a microwave before using.You can use fresh as well )

For the soaking syrup

Orange juice-1\3 cup
Sugar-1\3 cup

Method of preparation

Grease and flour a loaf pan
Pre heat the oven to 350 degrees
Sift all purpose flour, cornflour, salt and baking powder 2-3 times
Keep aside
Beat eggs and sugar in a bowl with a hand blender , till light and fluffy ( approx 2-3 minutes )
Add yogurt, butter,orange zest and vanilla extract and mix well
Add flour to the wet mixture
Mix till incorporated
Add a table spoon of flour in the blueberries and mix
Fold the blueberries in the batter
Pour the batter in the prepared tin
Bake for 50-55 minutes , till a knife comes out clean
Cool in the pan for 5 minutes
Take out from the pan and cool on a cooling rack

Soaking syrup

Add sugar and orange juice in a pan
Heat till sugar is dissolved

When the cake is still warm, brush with soaking syrup
Wait for 5 minutes
Brush again with remaining syrup

Wednesday, March 14, 2012

Corn and Cheese balls

It's time for Blog hop, a monthly event hosted by Radhika of Tickling palates....For this month I am paired with Kamalika of has a beautiful blog with a lot of wonderful recipes....I chose to make this Corn and cheese balls from her collection...I have tweaked the recipe a bit....I made this snack once from and everyone in the family just loved it...Since then I have been making these according to the same recipe.....So here is the recipe

All you need is

  • Corn-1 cup ( frozen or fresh )
  • Paneer\ Indian cottage cheese-100 gm ( If paneer is not available, you can use boiled potato )
  • Cheddar cheese-3\4 cup
  • Corn flour-2 tbsp
  • All purpose flour-1\4 cup
  • Salt to taste
  • Sugar-1\2 tsp
  • Green chili-1 ( chopped )
  • Green coriander-2 tbsp( chopped )
  • Baking powder-1\2 tsp
  • Milk-1\4 cup
  • Bread crumbs
  • Oil for frying

Method of preparation

Boil corn in little water till it is soft
Drain the water and coarsely grind in a grinder
Grate the Paneer  or Potato
In a bowl, mix together corn, paneer, cheese, corn flour, all purpose flour, salt, sugar, green chili, green coriander and baking powder
Make 13-15 balls from the mixture
Refrigerate for 10-15 minutes
Take out from the refrigerator
Dip the balls in milk and then in bread crumbs , so that they are coated with crumbs
Refrigerate again for 10-15 minutes
Heat oil in pan
Take the balls out of the refrigerator and let then sit on the counter for at least 2-3 minutes before frying
When the oil becomes very hot, Turn the heat to medium and fry the balls till golden brown
Take care not to fry the balls at a very high heat , other wise they will turn black
Serve hot with tomato ketchup

Monday, March 12, 2012

My new Blog

As a kid, I had no interest in every day chores....I liked to cook sometimes, but not the regular food....I would select a recipe from the monthly magazines, that my mom used to buy and then would cook something nice from it....This exercise happened just once in a year or so...As time has changed, I have started liking to be in the kitchen...My mom is a very good cook and her food is liked by many....After my marriage, I used to call her everyday and would ask her for the recipes...I wrote those recipes in a diary....A lot of friends , who tasted my every day food told me that it was good...So I am staring a new blog which is a collection of my Mom's tried and tested recipes which I have been making in my kitchen on a daily basis since past 7 years....

Do visit me at Everyday musing and leave your precious comments....

Macaroni, Spinach and Cheese muffins

I saw these beautiful muffins on sometimes back and wanted to give it a try....Muffins turned out awesome...Bhavye loved them a lot and I was happy too as he ate healthy for the lunch...So here is the recipe...

All you need is

Macaroni-1 and 1\2 cup
All purpose flour-1 tbsp
Butter-1 tbsp
Milk-1 cup
Garlic clove-1( grated )
Cheddar cheese-1\2 cup
Parmesan cheese-1\2 cup
Egg white-1
Spinach-3 cups ( chopped )
Salt to taste
Black pepper-1\2 tsp

Method of preparation

Pre heat the oven to 400 degrees
Grease a muffin tin with oil
Heat water in a pan
When the water starts boiling , add 1 tsp salt and add macaroni
Cook till macaroni is done
Drain and keep aside
In a pan, add butter
When the butter starts melting, add flour
Cook the flour for a minute on low heat
Add milk and garlic and stir
Bring the mixture to a boil
Add Cheddar and Parmesan cheese and mix well
Remove the pan from the heat
Add egg and egg white and mix till nicely incorporated
In a big bowl, add cheese sauce, paste and spinach
Mix well
Spoon the mixture into a muffin tin
Bake for 10- 15 minutes
Cool the muffins in the tin for 5 minutes
Take out from the tin and serve hot

Friday, March 9, 2012

Holi cake...For the Festival of colours

A very happy Holi to all my readers and friends....For Holi , I made this colorful cake....The cake was the Basic Sponge cake, which is one of my very old recipe and has never failed me....I experimented by coloring the batter in various colors and making a colorful cake....

In my previous post, I made a zebra cake and the stripes did not came out the way, I was expecting....I think my speculation was correct  ,that because the two batters were not of same consistency, it happened...In this cake , I kept all the batters of same consistency and got beautiful patterns....So here is the recipe..

All you need is

All purpose flour-1 cup
Sugar-1 cup
Butter-1\2 cup
Baking powder-1 tsp
Baking soda-1\2 tsp
Vanilla extract-1 tsp
Food colors-I used yellow, green, magenta, and blue

Soaking syrup

water-1\2 cup
Sugar-1\2 cup
Vanilla extract-1 tsp


Whipping cream-3 cups
Confectioner's sugar-1cup
Vanilla extract-1 tsp

Method of preparation

Pre heat the oven to 350 degrees
Grease and line an 8" pan
Mix all purpose flour, baking powder and baking soda and keep aside
Beat egg and sugar till light and fluffy ( approx 2-3 minutes)
Add butter and beat
Add flour and vanilla extract and mix well
Divide the batter in 4 parts in separate bowls
Add one food color to each bowl
Pour the batter from one bowl in the center of the pan
Pour batter from another bowl on top of the first batter
Keep pouring the batter on top of the previous batter until you are out of batter
Tap the pan on the slab once
Bake for 30-35 minutes
Cool the cake in the pan for 5 minutes
Take out from the pan and cool on a cooling rack

Soaking syrup

Mix all the ingredients and cool

Whipped cream

Add all the ingredients in a bowl and whip till cream  forms stiff peaks


When the cake is cooled, cut it into half
Brush one half with half of the soaking syrup and spread 1 cup of whipped cream on top of it
Cover with the other half
Brush with the remaining soaking syrup
Cover with a layer of frosting ( this is called crumb coat )
Decorate the cake with the remaining cream

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