Saturday, 30 June 2012

Eggless Quiche

 In continuation with Gayatri’s challenge for the Eggless baking group I am posting my Quiche recipe.

I have already written about the making of the base here now here is the filling and the finished quiche.

Let me warn you that even though I have never eaten Quiche before and I loved it.

  But then I am not a difficult person to please especially when it comes to food. :)

My younger daughter had promised me she will not, sorry “N-O-T” bold and underlined at that” eating quiche with all that palak/spinach and tofu yuck, “is now pestering me for the last slice that has escaped her mouth.

My husband and most importantly my FIL, yes My Father-in-Law loved it and ate it happily every time it was offered.

Mere Attithi Series#1 Stuffed Spinut Balls

I have said so many times that I am addicted to blogging now after I made friends here in the blogosphere. 

I began this some sometime in 2008.  But my first contact with other bloggers happened  when I blogged about Capsicum Chutney in 2010 and the amazing doors to wonderland opened. I am still like Alice in Wonderland finding amazing bloggers nay chefs.

In a small effort I would like to get these amazing ladies at my place. Every month I would like to feature someone who I admire to write a post for me. Basically a guest post...

Today I would like to introduce, not that she needs introduction, amazingly talented Priya Mahadevan of Now Serving. Priya is not only an excellent chef but she also, I quote Priya herself,” Other than cooking, I also dabble in dance, yoga and poetry.” But I would like to add one more sentence, “a warm and giving person who will encourage all be it to the way the post settings to pictures all done so spontaneously and with kindness in her heart.”

Thanks Priya your fusion recipes are a real pleasure.

So let us get leave my sermon alone and go straight to Priya and her amazing fusion recipe.

Friday, 29 June 2012

Quiche Base

I am a part of the egg less baking group. Though I have nothing against eating eggs or baking with eggs I decided to join it.  As it has the rusty gear in my head to start creaking into action. It takes some time but then it’s too good a challenge baking without the eggs. Once I start the adrenaline starts flowing and I enjoy it. 

Just when by kids told me no more sweet cakes Gayatri the founder of the group announced baking a Quiche. 

Now this was one word of the many words I do not know how to pronounce. When I was discussing it with my daughter Apeksha I said I have to bake a “QUEEch” like a queen and she corrected me with a shocked look on her face and told me to call it Keesh rhyming with Kissh.

Apparently she has already eaten it at Nescafe’s. She has told me that I should eat it there to see how it tastes. Now since that is not immediately possible I went ahead and made it.

So let’s start with the basics the first thing that you will need is the base so here it is though Gayatri choose Martha Stewart recipe and someday I will make it Martha Stewart way with eggs but  today for the base however I went to Stephanie Jaworski of Joy of Baking here.

According to Stephanie Quiche base is also known as Pate Brisee pronounced as Path bree-ZAY. The key to making a good pastry base is cold water and butter and also less handling. Joy used the food processor to make her dough. I used my good old hands. 

The next major buy may be a food processor but then to keep it we will have to buy a new flat. What an idea sirji? Sure way to press for a new flat so you know for sure where my processor will remain. :D 

Ingredients for Quiche base
350 grams Maida
1/8 tsp salt
14 grams granulated white sugar
225 g Amul butter, chilled and cut to 1 inch pieces
60 ml-120 ml ice water

1.     Place the flour, salt and sugar in a big bowl and mix well. Here I used the electric mixer.
2.     Add the butter and continue mixing with your hand breaking the butter with your fingers till the whole thing resembles a coarse meal.
3.     Pour the 60 ml (1/4 cup) cup of water and mix slowly till the mix till the dough holds together when pinched. Add more water if needed 1 tsp at a time. Do not over mix.
4.     Turn the dough on the work surface and gather it in a ball. Divide it in 2 pieces and flatten each to a disk. Cover in plastic and refrigerate for minimum 30 minutes to 1 hour before using. This allows the butter to chill and the gluten to relax. My dough was the overnight guest of my fridge.
5.     In theory for each disk of pastry on a lightly floured surface roll the dough to fit an 8 or 9 inch tart pan. Turn the pan upside down on the rolled out pastry it should be 1 inch larger than the pan. The roll has to be of even thickness take care that it does not stick to the workplace. You have to roll the pastry on the rolling pin and then unroll it on the pan after dusting the excess flour. Never pull the pastry to avoid shrinkage. With a floured bit of pastry press to the base and sides.
6.     In the best of time I cannot roll out a chapatti so this was a real real test or a nightmare. I could not manage to roll out the dough for the first two bases. So I tried pressing the flour in the tin for the first two and smoothening it to the minimum.
7.     The third one I did manage to roll out but it was not too good. It kept cracking up at the edges and you know once a crack it keeps getting bigger and bigger. But by   this time when  I reached the third base the bulb that is in my head started flickering to life and  I realized that I had not made the dough in the processor so I did need to knead the flour a bit and maybe add more water when I was making the dough. Am I correct in my analysis? Please help me here to understand where I went wrong.
8.     In whatever way get it in the pan and since I have a pie pan I fluted the edges. Your pastry is ready.
 To pre bake:
1.     Poke the base with a fork this will prevent the pastry from puffing up.
2.     Cover and rest for 20 minutes to chill the butter and rest the gluten.
3.     Preheat the oven to 200ºC. Line the shell with a foil. Fill the foil with rice or beans.
4.      Place the pan in the centre of the oven and bake for 20 minutes or till the crust is dry and light brown.
5.     I let them cool in the pan on a wire rack for 10 minutes then unmolded the base. Let it cool completely.
Stephanie said you get 2 bases but I got 3 smaller ones.

Now since I was not too good in rolling out the dough and I had pressed it in the pan there were a few cracks. But the liquids in the filling did not seep out for which I was thankful.

Most important handle the bases with care they are extremely delicate. my first one cracked when I poked it by accident. 

I am terribly sorry I did not think of taking pictures of the base will do so next time around.


Monday, 25 June 2012

Susla or Sushila

Imagine this scene.

Its summer holidays and you are at your grandmother’s place. Your parents are not the only ones who think about vacation at Granny’s and so you meet all you cousins.

In the afternoon when all are snoozing one by one you cousins slip out in the hot afternoon sun. There is no one around and all disappear in the orchards and climb high on one of the trees till then you are quiet as mice. Then it’s just masti……

That too upto teatime back home again all dusty, scratches and torn frocks, back to a scolding for the scratches never were we scolded for torn frocks or petticoats and tea.

How hungry we used to be… anything anyone Ajji, Mami, Maushi or Amma put before us we ate. One such afternoon I do not know who made it but we had  Susla. Funny name? We all thought so and that the adults were making fun of us but then we confirmed with another Ajji and it is indeed  a dish.

Friday, 15 June 2012


One of the oldest Indo-Chinese restaurants in Panaji, called Goinchin serves a salad with their food as an accompaniment. And it was awesome so delicious that we asked for a second helping of it.

That is when I asked the Captain what it is called and how it is made. I was told it is called Kimchee and its just cabbage that they have used with vinegar and red chilli powder.

Today I made it.

Wednesday, 13 June 2012

Cucumber Rolls~ A Blog Hop#18

My brother and SIL had come down with his bundle of joy for three days.
I was to make supari with my father’s help and show Pooja, my SIL, some simple cakes. But the supari is on my kitchen shelf and the cakes are just not made.  I do not know where the days flew! One 7 month old baby Ayan and he had all of us dancing!

Before they left Pooja made us a delicious pancake and ice cream dessert  will share the recipe soon. They left for the US yesterday but it feels like ages that they have gone and the house feels empty without Ayan. May be next time I will do better.

Today I have some more relatives though there is no baby involved here I will be busy   to add to my woes the computer is acting up and I am not getting my daily fix of visiting my friends. Will do so after they leave hopefully for by then the Rain God will be visiting us........ And life continues.

But for today’s Blog Hop Radhika the brain behind it has paired me with Jayanti of Sizzling Veggies. In case you have not been there you are missing a treat. The pictures are a visual treat and the recipes are mind blowing. I had a hard time trying to choose what I wanted. Had I made something when Pooja was here then it would have definitely been Almond Cherry brownies but that was not to be.

 I had to go to the internet cafe to get my recipe and the first thing I saw was these awesome cucumber rolls.  I had to make them.

Tuesday, 12 June 2012

Herbed Garlic Pull Apart

Baking is something I enjoy but baking bread is something that I do not dare try at all.

For I have failed repeatedly!!

 But when I saw this herbed Spicy Garlic Pull Apart baked by Champa I fell in love with it. And baked it!! Four times now and not once have I had a problem.

Do try it out and bask in the praises heaped on you by all who come in its ambit.
Thanks Champa you are great.

There is no change in what I have done and what Champa has done except the garlic powder is replaced with crushed garlic and I have added onion to the paste as my jar cannot handle smaller quantities.

Sunday, 3 June 2012

Almond Meal & Banana Muffins~ Eggless Baking

I have in an effort to get rid of my lethargy joined new groups where I will be challenged to push my limits and try new recipes.

One of them happens to be Eggless baking by Gayatri.   This is my first time here and I am already behind schedule. Sorry Gayatri!  Will try to toe the line next time... mind you will try... : D! 

We are to try out banana muffins this time. There are 3 issues in my place one the kids should not know there are bananas in the muffins two there has to be chocolate in it and three has to be healthy read no maida or all purpose flour in it.

Well in an effort to experiment I surfed the web and found a delicious recipe here. To be honest I have not checked out the whole fare here but that I plan to rectify shortly.

Saturday, 2 June 2012

Guest Hosting Event Kitchen Chronicles~Go Nuts...

Botanically nuts is a word that describes all, I quote from Wikipedia,” A nut is a hard-shelled indehiscent fruit of some plants.” Indehiscent is where the fruit does not open up and depends on decay or some predator to release the contents in the hard fruit.

English has its own usage of the nuts examples are my kid’s ‘tough nuts to crack’ when it comes to getting them to eat nuts in food. Even when they are well masked they drive me nuts with their questions, I use a sledgehammer to crack the nuts....

A nut in cuisine, what we are more interested in, is a much less restrictive category than a nut in botany, as the term is applied to many seeds that are not botanically true nuts. Any large, oily kernel found within a shell and used in food may be regarded as a nut.

Because nuts generally have high oil content, they are a highly prized food and energy source. A large number of seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, or pressed for oil that is used in cookery and cosmetics. Nuts (or seeds generally) are also a significant source of nutrition for wildlife.

Nuts used for food, whether true nut or not, are among the most common food allergens.
Some fruits and seeds that do not meet the botanical definition but are nuts in the culinary sense like almonds, cashew nuts etc.

Several studies have revealed that people who consume nuts regularly are less likely to suffer from coronary heart disease. 

 In addition nuts generally have a very low glycemic index (GI). Consequently, dietitians frequently recommend nuts be included in diets prescribed for patients with insulin resistance problems such as diabetes mellitus type 2.

One study found that people who eat nuts live two to three years longer than those who do not.  

Nuts contain the essential fatty acids linoleic and linolenic acids, and the fats in nuts for the most part are unsaturated fats, including monounsaturated fats.

Many nuts are good sources of vitamins E and B2, and are rich in protein, folate, fiber, and essential minerals such as magnesium, phosphorus, potassium, copper, and selenium.

Nuts are most healthy in their raw form.
After hearing all this you may be wondering if I am off my nuts… well no but I am sure to drive all of you nuts for
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