Pimms and Virgin 'Pimms' - Berry Grape Lemonade

Pimms is a very popular drink served in England and is especially popular during the Wimbledon Season. It is a very refreshing drink to sip in Summer. So when the sun is shining, no doubt we also made some and enjoyed it this week. The original recipe used Lemonade that is fizzy. I do not like any fizzy drinks. So I have made this with Still Lemonade.

And why the Virgin? We had a few people who did not drink alcohol and I wanted to make something they will love, equally refreshing, similar looking and tasting. So what do you think of that version?

Vegan Dry Fruit Scones - 4 ingredient recipe

Scones are just Classic British. Growing up in India, whenever you read a book you would read about these wonderful treats. Though you get many things not commonly made in Indian home at some shops, Scones evaded us. When I realized how easy it is to make one, I had to try my hand at making some. Though I have made them with milk and eggs, I like this version a lot cause I can enjoy it too.

Vegan Mashed Potato

Mashed Potatoes are a very popular side dish served in America and England. Though I love potatoes in most forms, this is one form that I never took a liking to. But little one and husband love it. Its probably their favourite potato recipe. I prepared this Vegan Healthy Mashed Potato with my Christmas Dinner.

Vegan Roasted Brussel Sprouts

Brussel Sprouts have a reputation of being hated by most people. But we love these oven roasted sprouts. I made this as part of our Christmas Dinner.

Honey Roasted Carrots and Parsnips with Caraway Seeds

Oven Roasted Vegetables have an amazing taste to it. This carrot and parsnip roast is just out of the world. The honey adds a nice sweetness to it (substitute with maple syrup for Vegan). The caraway seeds adds a nice aroma and flavour.

Other similar recipes from my blog
Roasted Vegetables with Rosemary
Potatoes and Cauliflower with Ajwain

Vegetarian Christmas and Thanksgiving Dinner (Mostly Vegan)

Wishing all my readers a very Happy New Year 2014. Hope you all had a good holiday and are ready to start the new year! We also enjoyed a few wonderful days at home. Loads of celebration and what celebration is complete without food.

British Style Beetroot Curry - Beetroot Masala

Britain has a huge Indian population. So it is no surprise that it has developed it own variation of Indian food. Living here I like to explore and see their take on our food. This one is one such experiment. Read this Vegetable Curry recipe as well to see another one such inspired dish.

Inspired from here



Ingredients

Beetroot 1 kg (about 5 big ones)
Onions 2
Oil and salt to taste

To Grind to paste
Ginger 1 inch piece
Garlic 4 pods
Fresh Red Chilli (or use green) 1
Coriander leaves 1/2 cup packed (plus some for garnishing)
Cardamom 1 pod
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Fennel seeds 1 tsp
Clove 2
Pepper 1/2 tsp
Tomato Puree 2 tbsp
Cooked Beets 2 cups (see below)

Method of Preparation

1. Peal and roughtly cube the beets into big pieces. Add 2-3 cups of water and cook till it is almost ready. Drain and reserve the water.

2. In another pan, heat a little oil and add onions. Saute till it is slightly browned.

3. Make a paste of all the ingredients under 'to grind' adding a little water. Add  2 cups of cooked beets as well to this.

4. Add to the pan and saute for a couple of minutes.

5. Add the beets, some salt and a some of the reserved water (as required).

6. Bring to a boil and simmer for sometime.

Serve with some rice or roti or Naan!

Ratatouille - Disney Ratatouille Recipe - 450th Post - Spaghetti with Ratatouille Sauce

Ratatouille is a French Dish made popular by the Disney Movie by the same name. The mouse cooking up Michelin rated food is cute to watch, but we should not imagine it beyond that. No seriously would you ever want to eat from a kitchen where there is a mouse present, let alone cook.

Anyways, I have never tasted this dish when we were in US. But is available in restaurants in UK and is a popular option for Vegetarians. 

Last month when Avant Garde Cookies decided to make dish starting with the first letter of your name,  I asked the question to my husband - suggest a dish which starts with 'R'. My little one immediately said - Rat. My husband finished it by saying - Ratatouille. And knew exactly what I wanted to make. But as you guessed, I could not make it that week. But I made it a week later. And one more time after that. And we could not stop making or eating it! It is sooo good.

So what I could not post this to represent my name, I can post it as my 450th post! Well I know it is not a big milestone.. Am eagerly looking forward to my 500th post! Here you go. Recipe video



Ingredients

Tomato Paste 200gm can
Onions 1
Garlic 10-12 pods
Oil 1 tbsp
Water 3/4 cup

Eggplant 1 sliced thinly
Zucchini  1 sliced thinly
Red Pepper 1 sliced thinly

Oil 3 tbsp
Thyme 8-10 sprigs

Salt and Pepper to taste



Method of Preparation

1. You will need a baking tray about 9*12 inches. Preheat the oven to 190 C (375 F).

2. Add the tomato paste, chopped onions, chopped garlic, 1 tbsp oil, salt, pepper and water to the tray. Mix everything well and spread it in a layer at the bottom of the tray.

3. Arrange the slices of eggplant, zucchini and pepper one after the other. Repeat till all the veggies are arranged and the tray is covered.

4. Drizzle 3 tbsp oil all over the veggies. You can use a pastry brush to evenly coat the oil too.

5. Separate thyme leaves as much as possible from the sprigs. Small bits are ok, just remove the big sticks. Sprinkle over the veggies. Sprinkle some salt and pepper as well.

6. Cover with a parchment paper (just over the veggies on the inside of the tray).

7. Bake for 45-50 min till the veggies are cooked well and nicely roasted.

Serve as a side or on a bed of couscous, quinoa, rice or pasta!

Potato Leek Soup

Winter seems to be lingering here for too long. Some days are sunny and nice and some days feels like Winter is back. This soup is a perfect one for those cold rainy days.

Whenever we were travelling, soup and bread for lunch is a great option to have in local cafe. Its quite amazing how I avoided this soup all my life. But last month when we were in Lake District, we were literally starved after a long walk and this was the only Vegan option in that cafe. So I decided to have it. That is when I knew what I was missing in my life. It was simply out of the world.

I decided to recreate the same when I came back home and we all loved a hearty soup.



Ingredient (Serves 8-10 big bowls)

Potato 8 medium
Leek 2
Butter 1 tbsp
Olive Oil 1 tbsp

Salt and Pepper to taste
Italian Herbs 1/2 tsp (optional)

Water/Stock/Cream/Milk as required

Method of Preparation

1. Peal and chop the potatoes.

2. Chop the leek and clean it well.

3. Heat a pot and add the butter and oil to it.

4. Add the potato and leek. Saute for a few minutes. Season with some salt and freshly ground pepper.

5. Add 1/2 cup of water/stock. Cover and cook in medium flame till the veggies are cooked.

6. Grind into a paste adding a little water/stock as required. You can leave it a little chunky of you choose to or grind into a smooth paste.

7. Bring it back to the pot. Add some more stock/water or some cream/milk and bring it to the desired consistency.

8. Bring it to boil and simmer for a few minutes.

9. Optionally stir in some Italian Seasoning. Serve with some bread and butter.

I added a combination of water and milk. As I mentioned earlier, you can choose to use a combination of water/stock and milk/cream. Adding Stock and Cream makes it more flavourful and creamier.

British Style Vegetable Curry

Curry is a very popular dish in Britain. It was quite an experience for us when we moved to UK from US. Every restaurant (like in touristy places or cafes) has a curry in its menu. And many of my British colleagues make 'Curry' at home.

What is a curry?? Curry to the British is mostly any North Indian Gravy (though it will not include Channa masala, rajma type of dishes and not to be confused with the Tamil Kari). And typically made with 'curry powder'. As an Indian you would not know what a curry powder is. In spite of 100 odd spices in my cupboard I do not have what is called a curry powder. Typically a curry powder contains coriander, cumin, chilli and turmeric with other ingredients like clove, cinnamon, pepper, cardamom and nutmeg.



I decided to give it a shot to make the Popular British Curry. I have replaced the curry powder with what I thought was proper substitution. You can use curry powder if you have it.

Ingredients (Serves 5-6)

Onions 3 chopped

Garlic pods 4
Cumin 1 tsp
Courgette/Zucchini 3
Carrots 2
Cauliflower 1/2 a medium flower
(You can add potatoes, peas, peppers etc)
Chopped Tomato Cans 2 400gm can
Cream or Coconut milk 1 cup

Curry Powder 3 tsp (This is how British would make it. As I do not buy any curry powder, I added the below)
   Turmeric powder 1/2 tsp
   Red Chilli powder 1 tsp
   Garam Masala 2 tsp

Method of Preparation



1. Heat oil in a pan. Add the cumin. Let it sizzle.

2. Add chopped onions and saute till it browns.

3. Add the chopped garlic and saute.

4. Pulse the Tomatoes to make a puree and add to the pan. Add some water as well to it. Simmer for a little bit.

5. Add the curry powder (or turmeric, red chilli and garam masala). Mix well.

6. Chop the veggies while the tomatoes are simmering. Cut it in huge chucks. That is how western 'curries' are made. Add them to the pan.

7. Add some more water if need be. Add some salt. Cover and cook till the veggies are cooked (not mushed up, just crunchy and cooked).

8. Add coconut milk or cream (i used coconut milk) at the end. Switch off.

Serve with some rice or roti.

Hot Cross Buns - Easter Recipe - Tangzhong Method

Though I have not eaten Hot Cross Buns when I was little, I sure knew the song! 1 a penny, 2 a penny - Hot Cross Buns!

Well, though I said I have not eaten it, the buns you get in Indian Bakeries (atleast in Kerala) tasted quite similar to these buns. Soft Sweet buns with some dry fruits (mainly tutti fruiti) with subtle hints of spices like cinnamon and cardamom. 

When I learned the use of Tangzhong (roux) while baking Muffin Rolls with my baking group, I decided to use that method to make these as well. It gave the buns a super soft texture. 



Hot Cross Buns make their way to the Supermarket in abundance during early Spring in time for Easter. Sometimes I wonder if it is even worth making this when I can buy a pack of 6 buns for just a pound. Well, that is a battle I will always have to fight. Avant Garde Cookies are making Easter Specials this week. This is my pick for the week. Hope you enjoy it.

Ingredients

For The Tangzhong (Roux) - use half of this

All Purpose Flour 1/3 cup
Milk 1/2 cup
Water 1/2 cup

For The Dough

All Purpose Flour 2.5 cup
Sugar 5 tbsp
Salt 1/4 tsp
Milk Powder 2 tbsp
Fast Acting Instant Yeast 2 tsp
Milk 1/2 + 1/8 cup (original recipe called for 1/2 cup milk + 1/8 cup cream)

Tangzhong 1/3 cup tangzhong (use half of the tangzhong from above)

Unsalted butter (room temperature) 25gm

Other ingredients for Hot Cross bun

Cinnamon 1 tsp

Cardamom powder 1/4 tsp

Mixed dried currants 1/2 cup

For the cross on the top
All Purpose Flour 4 tbsp
Water 4 tbsp

For Glaze
Warmed Golden Syrup 1-2 tbsp





Method of Preparation

For Tangzhong

1. Whisk together lightly the flour, water and milk in a saucepan until smooth and there are no lumps. 

2. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.

3. If you have a thermometer, cook the roux/ tangzhong till it reaches 65C (150F) and take it off the heat. Otherwise, watch the roux/ tangzhong until you start seeing “lines” forming in the roux as you whisk/ stir it. Take the pan off the heat at this point.

4. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. It will have the consistency of a soft and creamy crème patisserie. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the fridge for about a day. Discard the tangzhong after that. 

The Bread Dough:

1. Add the flour, salt, sugar, powdered milk, cinnamon, cardamom and instant yeast in a bowl. Give it a quick mix. 

2. In another small bowl mix the milk, cream and Tangzhong (1/3 cup, half of what was made above) till smooth and add to the bowl. 

3. Mix till the dough comes together. 

4. Now add the butter and knead till you have a smooth and elastic dough which is just short of sticky. The dough will start out sticky but kneading will make it smooth. If the dough feels firm and not soft to touch, add a couple of tbsps of milk till it becomes soft and elastic. 

5. When the dough is done, you should be able to stretch the dough without it breaking right away.  When it does break, the break should be form a circle.

6.  Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. 

7. Cover with a towel, and let the dough rise for hour or 2 (till almost double in volume).

8. Place the dough on your working surface. Spread it with you hands. Sprinkle the dry fruit mix on top and roll it. Knead till it is distributed well. 

9. Divide into 8 equal portions. Roll into a nice ball. Flatten with your palm. Place it on a baking sheet lined with parchment paper. 

10. Let it rise for another 30min to an hour. 

11. Prepare a mix of the flour and water. Add it to a piping bag or ziplock (just make a very very small cut in one corner). 

12. Brush the top of the roll with some milk (or eggwash).

13. Pipe a cross on top. 

14. Preheat an oven to 170C. Bake for 25-35 min. Mine took about 33 min. 

15. Once it is out of the oven, place it on a cooling rack and immediately brush with some warmed golden syrup.

Let it cool and enjoy with some butter.

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Priya S

Original recipe from Aparna's blog cooked as part of the We Knead to Bake

Very Berry Milkshake

Made this Berry drink for breakfast. It is a not a regular milkshake as in it does not have any icecream. This is just plain goodness. Blueberries and Strawberries are filled with so much nutrition and the calcium from the milk make it a perfect guilt free drink.



Ingredients

Blueberry 1/2 cup
Strawberry 4
Milk 1/2 cup



Method of Preparation

1. In a mixie/blender, run the blueberries and strawberries. I like them chunky. So I just pulsed it a little bit.

2. Add in the milk and pulse one more time.

Transfer to a glass and enjoy. You can optionally add some sugar as well.

Linking this to Lets Cook - Kids Special