Tuesday, 24 February 2015

Tawa tossed aubergine with ketjap manis dressing

 This week, for cookbook challenge,  I choosed my dish from this month's Good Food magazine.  Grilled aubergine, tossed with ketjab manis dressing, has an perfect match with dal rice or rice with curry.  The ketjab manis dressing is sweet saucy yet tangy in taste.  The major part is soya sauce with an slight garlic and chilly twist.  

Together with ketjab manis, my pan tossed aubergines went well and that had an blast of flavours with dal rice.  Kindly try this one and let us know.

Monday, 16 February 2015

Empanada vegetariana - Galician stuffed bread

    Empanada gallega/ Galician empanada belongs to cuisine of Galicia, and is mainly had as an appetizer.  This, in general refers to an variety of stuffed bread - filling being fish or seafood or vegetables or an ultimate combo  of all three.  They are known to have sweet fillings as well.  They are prepared as an large savoury pie, and is sliced for serving purpose.

So, when Swathi and Marisa suggested us this bread, I was very delighted to bake them.  I choosed vegetarian version of Empanada with an touch of scrambled eggs, you can avoid eggs if you want. Empanadas vegetarian mixture are called as, 'zaragallada' and they have an strong hint of onions along with garlic, capsicum and tomatos. 

Empanada can be circle or rectangular, depending on baker's choice. Once out of the oven, they were mild, delecious and filling as well.   Since, they are mild, they would go great with tomato-chilly dip or chilly sauce.  We cherished them as an week-end tea-time snack and all thanks to  Swathi and Marisa  for suggesting such an delecious bread

Saturday, 14 February 2015

Verkadalai chutney - Peanut chutney

   Back at Chennai, my mother used to prepare fabulous chutney, depending on the available ingredients.  Everytime, it was different - ranging from onion chutney, mint chutney, peerkankai chutney, dal chutney, verkadalai chutney etc.  Yes, I am still drooling here thinking of her exotic chutneys :D

     For us, it would be always coconut chutney, but for an change, I tried my mother's recipe for verkadalai chutney.  I must say, it resembled an spicy desi version of ' Peanut butter'.  Chutney was soo smooth, soo buttery to have with every bite of dosa.

The next day, I called mom and thanked her for such an unique and tasty chutney.  Bored of regular chutney, please do give them an chance...  :D

Sunday, 1 February 2015

New year Pretzels - NeujahrsPretzel

    As the name implies, this Pretzel is one of the special dishes in New years menu and is consumed across Europe, with Germany as special mention.  This Pretzel is unique, as it is not eaten as plain, but with an sugary glaze followed by nuts and cherries.  They are also believed to lead luck and prosperity throughout the year.

I made an eggless version of the suggested recipe, and glammed up with icing sugar glaze, followed by sprinklers.  They were very delecious, when had warm and kids friendly too.  All thanks to Swathi and Swetha for suggesting this wonderful recipe.  

You can also dust them with icing sugar instead of glaze and decorate with nuts/cherries.  So, let us now follow the recipe of this eggless new year pretzels.  

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