Gujiya

Just in time for Holi!  The following recipe will make at least 25 gujiya.

Filling
3 oz. dried coconut, finely shredded
3 oz. sweet milk barfi or kalakand (plain) *
2 black cardamoms, seeds shelled and ground, peels discarded
6 white cardamoms, seeds shelled and ground, peels discarded
2 Tbsp raisins (optional)
Mix together all ingredients for the filling, and keep aside.
* Barfi or Kalakand can be found at an Indian sweets store.

Dough
The dough is the same as that of samosa, as described here.  Let the dough sit, but for no more than 30 minutes.  After that, frying it becomes harder.

Preparation
Roll out a circle of dough, about 2.5" in diameter.  Place a tablespoon of filling in the center of the circle.
Fold half the circle into a semicircle (over the filling), and seal the edges either by pinching them together, or by pressing them with a fork.  Then roll the edge over towards the center, making doubly sure that the dough will not open up while frying.  Deep fry over medium heat (slowly), until golden.

Bread Upma

2 cups chopped bread
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1 teaspoon mustard seed
1 teaspoon turmeric powder
1 tablespoon white lentil (split urad dal)
3 curry leaves
1 red chili
1/2 cup buttermilk or water
1- 2  teaspoon oil
salt

Generally day old crusty bread is used for this recipe. I like to use rustic bread like Pugliese bread. Heat a teaspoon of oil in a wok. Add mustard seed, split urad dal(white lentil), red chili,curry leaves and turmeric powder. Once the mustard seeds begin to splutter, add the onions and bell pepper. Saute until the onions and bell pepper are cooked. Toss the bread cubes in buttermilk/water to coat them. Using buttermilk, gives the bread a tangy taste. If you don't like buttermilk or for a vegan option, use water. Add the bread cubes to the wok. Stir to incorporate the bread cubes with the onions and bell pepper. Add salt. You can continue cooking the bread upma on the stove top for another 10-15 minutes until the bread cubes are crunchy.

Instead of cooking on the stovetop for 10-15 mintes, I prefer to put the bread upma in the oven for a crisp and crunchy texture. Preheat the oven to 320 degrees. Spread the bread upma on a tray and put it in the oven for 12-15 minutes.

Panzanella

                                                                      
                                                 2 cups  old bread chopped into small pieces
                                                 1/2 cup chopped tomatoes( cut into big chunks)
                                                 1/2 cup  fresh basil torn into pieces
                                                 1/4 cup  olive oil
                                                 1 tablespoon balsamic vinegar
                                                 Salt and Pepper to taste

Use old bread for this recipe. Cut bread into cubes and keep aside. You can also tear the bread into pieces. In a bowl, add chopped tomatoes, basil, olive oil, balsamic vinegar, salt and pepper and stir. Add the cubed bread and mix. Let it sit until the bread softens with the juice of the tomatoes and cucumbers. Don't let it sit for too long or the bread will become soggy. We enjoy tomatoes and basil, so we tend to use it liberally in the recipe. You can also add 1/2 cup chopped cucumbers and 1/2 cup chopped red onions, if you would like more vegetables in your panzanella. 


It is delicious as a first course or salad. 


Enjoy !

Indian Bread with Stuffings (Stuffed Parantha)

Fillings
For each filling described below, mix all the ingredients and set aside.

Paneer
1 C grated paneer (indian cheese)
1 tsp red chili powder
2 tsp fresh cilantro, finely chopped
1 tsp salt


Peas
1 C peas, boiled (or thawed)
1 tsp grated ginger
1/8 tsp asafoetida (hing)
1 tsp garam masala
1 tsp oil
1 tsp salt
Heat the oil. First add the asafoetida, then the ginger, garam masala, and peas.  End with the salt.  Saute the peas a little, and then mash the mixture.


Cauliflower/Broccoli
1 C cauliflower, finely grated
2 tsp fresh cilantro, finely chopped
2 tsp green chilis, finely chopped
1 tsp salt
1 tsp dried mango powder (amchoor) (optional -- if you want a tang)


Onion
1 C onion, finely chopped
Ingredients 2 through 4 from the cauliflower stuffing above.

Potato
1 C potato, boiled and mashed
Ingredients 2 through 4 from the cauliflower stuffing above.

Daikon/Radish

1 C daikon, finely grated and then tightly pressed, to squeeze out all the juice

Ingredients 2 through 4 from the cauliflower stuffing above.

Daal (Lentil)

1/2 C urad daal, rinsed and soaked for an hour, and then ground to a paste in the food processor

1/8 tsp asafoetida (hing)

1 tsp red chili powder

1 tsp dried coriander powder

1 tsp salt

Making the Bread

Use the roti dough described here.  Break off a ball of dough, (roughly a small fistful), and generously dust.  Roll out into a small circle about 3 inches in diameter.  Put two or three drops of oil or ghee (clarified butter) onto the center of the circle and rub.  Then take a generous amount of stuffing, (about 2 Tbsp), and place in the center of the circle.  Now fold the edges of the dough over the stuffing so that the stuffing is covered and sealed inside.  Generously dusting again, roll into a circle about 5 inches in diameter and 1/4 cm thick.  Cook on a heated cast iron pan as described here.

Indian Bread (Roti/Chapati)

Dough
2 C whole wheat flour
1 C + 1 Tbsp water
1 tsp salt

Mix all the ingredients in a large bowl, and knead until bound together.  Let the dough sit for some time, about 15 to 20 minutes.


Making the Bread
Take a small ball of dough (about half a fistful), generously dust with flour, and roll into a circle, about 5 inches across and 1/8 cm thick.  Pick up and place on a heated cast iron pan.  When the bread is dry and has small circles on the lower side, flip it.  Do the same for the other side.  Now, pick up the bread from the pan, remove the pan from the fire, and place the bread on the open flame (high) for no more than 15 seconds.  It should puff up.  Flip, cook on the other side, and it is ready.

Indian Bread with Fenugreek leaves (Methi ka Parantha)

Dough
2 C whole wheat flour
3/4 C water
1 tsp salt
3 C methi leaves, plucked and chopped

Mix all the ingredients in a large bowl, and knead until bound together.  Let the dough sit for some time, about 15 to 20 minutes.  The moisture in the leaves will loosen it a bit.

Making the Bread
Break off a fistful of the dough, roll it into a ball.  Dust the ball generously with flour.  Roll the ball into a circular shape, no more than 6 inches wide and 1/4 cm thick.  You will need to keep dusting both sides with flour to roll it without sticking.  Meanwhile, heat a flat pan (cast iron preferably, otherwise any crepe or non-stick pan will do).  Turn the flame to medium heat and put the parantha onto the pan.  When small, light brown dots appear on the lower side, flip it.  When small brown dots appear on the lower side, take about 2 teaspoons of oil, and pour them onto the parantha, and then flip it again.  Press thoroughly, and then flip so that both sides are cooked in oil, and light brown in colour.  Eat hot with yogurt and chutney or pickle!

Note: Instead of whole wheat flour, you can use a mixture of 1 1/2 C masa harina (makki ka aata) and 1/2 C whole wheat flour.  Reduce the water by 2 Tbsp.  You can also use gram flour (besan).

Whole Wheat Sweet (Aata ka Ladoo)

Makes 40 ladoos

4 C whole wheat flour
2 C clarified butter (ghee), measure when melted
1/2 C slivered almonds (optional)
2 1/2 C finely granulated sugar or powdered sugar

Add the clarified butter and wheat flour to a wok.  Roast on medium low heat for 30 minutes, stirring every few minutes for even roasting.  Add the almonds, and roast for another 20 to 30 minutes.  The total roasting time should be between 50 and 60 minutes, regardless of whether you add almonds.  Take the mixture off the heat, and let it cool, for at least two hours.  Add the sugar and mix well.  Store as is, or take fistfuls to bind into balls.  You will get about 40 ladoos.

Notes:  The quantity of ghee will have to be reduced to 1 3/4 C if you use whole wheat flour from the Indian store (it is lighter -- the kind used for making chapatis).  2 C ghee works if you use 4 C whole wheat flour such as King Arthur's or a brand from Whole Foods, or use a mix of 2 C whole wheat from the Indian store and 2 C whole wheat from Whole Foods.

Bhatura

Dough (Makes about 12 bhaturas)
2 C unbleached all purpose flour
1 Tbsp oil
1 small boiled potato, mashed
1/2 C warm water
1/8 tsp yeast
2 Tbsp yogurt

Add the yeast to the slightly warm water and keep aside. Mix the flour, oil, and potato thoroughly.  Now add the  yeast and water mixture, and the yogurt.  Mix the dough until it sticks together and forms a ball that does not stick to your hands.  Cover, and keep in a warm location (like a lighted oven) for one to two hours to rise.

Frying
Heat oil in a wok.  Break off pieces of dough and roll each piece into a circle about four inches across.  When the oil is hot, add the bread to the oil, and fry on both sides.  Enjoy with chana, onions marinated in vinegar and a pinch of sugar, and tamarind chutney.