Monday, September 30, 2013

Kugelhopf (Eggless, Savory) – IFC Challenge #2

Kugelhopf is a yeast cake. It is usually eaten with tea. This cake is filled with veggies. Taste is awesome. Thanks Shobana and Sara for sharing this recipe with us. This month they selected French region.


Adapted from – Tomato Blues

1.5 cups All purpose flour
1 tsp Instant yeast
6 Tsp Warm milk
2 Tsp Curd whisked and at room temp
2 ½ Tsp Unsalted butter softened
1 Tsp Oil
1 Tsp Sugar
½ tsp Salt

For the filling
50 gm Chedder cheese
1 medium onion, chopped into small cubes
1 colored bell pepper, chopped into small cubes
½ zucchini, cut into small cubes
1 tomato, deseeded, cut into small cubes
1 tsp chilli flakes
½ tsp freshly ground black peppercorns
Salt to taste
Oil as needed
1 tsp thyme or any herb seasoning

Preparing the dough
  1. In a bowl, add flour (1 cup), salt, sugar and the butter.
  2. Mix the flour with the butter. The mixture looks crumbly.
  3. Now add in the warm milk and curd and start mixing, now the dough will be very much sticky. Add the oil and combine them thoroughly. Now add the remaining flour and mix well.
  4. If you are mixing with hand, knead the dough for 4 to 5 minutes until smooth.
  5. Cover and keep it in a warm place for an hour to double in size.   

For the filling
  1. In a tsp oil, saute onions with a pinch of salt until sweet and caramelized.
  2. Transfer it to a separate bowl. To the same pan add tomato just for few seconds and remove them to the bowl.
  3. Add bell pepper with the red chilli flakes, salt and cook them for a couple of minutes. So that it remains crisp.
  4. At last add in the zucchini with little bit of salt and cook until it is half way cooked.
  5. Transfer everything to the bowl and add pepper powder, salt, cheese and the herbs. Mix well and set aside.

Forming the log
  1. Once the dough has raisen, punch them well until the air out.
  2. Roll them to form a rectangle and spread the veggie filling evenly over the top.
  3. Roll them from the top to form a log. Now place the log in the greased pan and spread it.
  4. Keep it in a warm place for the second rise for 30 minutes.

Baking the Kugelhopf
  1. Pre heat the oven to 2000C for 5 minutes.
  2. Place the rise dough in a oven. Bake for 30 minutes. Keep it aside for 3 minutes and serve.
Linking to:
IFC Challenge # 2 hosted by Shobana and Sara.


Tuesday, September 24, 2013

Nalla Karam Podi - Perfect for Idli or Dosa

Chana dal / Senaga pappu – 2 tbsp
Urad dal / Mina pappu – 2 tbsp
Dry red chillies / Yendu mirchi – ½ cup
Jeera / Jeelakarra – 1 tsp
Coriander seeds / Dhaniyalu – ¼ cup
Curry leaves / Karivepaku – 10 to 15 leaves
Tamarind – goose berry size
Garlic pods / Velluli rebbalu   – 6
Salt to taste
Oil – 2 tsp

  1. Heat oil in a pan, add chillies, chana dal, urad dal, jeera and fry for 10 mins on low flame.
  2. Add curry leaves and fry for 3 mins. Cool it
  3. Transfer it to the mixi jar, add garlic, salt and grind it.
  4. Add tamarind and grind it as smooth powder. Cool it completely.
  5. Transfer it to the dry air tight container. It can be store for 15 to 20 days.
  6. Serve with rice and ghee or any breakfast.

Monday, September 16, 2013

Chinese Scallions Pancakes – International Food Challenge (IFC) # 1

InternationalFood Challenge (IFC) was started by Sara and Shobana. This month they gave Chinese Cuisine – Cantonese Region Recipes. I decided to make Pancakes. I like the taste so much. It is different version of pancakes.

Prep time – 30 minutes
Cook time – 30 minutes
Total time – 1 hour
Yield: 4-8 servings
Recipe source here


Pancake dough
2 cups all purpose flour, plus more for dusting
½ tsp coarse salt
1 cup boiling hot water
3 to 4 Tbsp – vegetable oil
2 cups scallions or spring onions, green parts only, thinly sliced
Coarse salt

Soy Dipping Sauce
½ cup soy sauce
¼ cup rice wine vinegar
2 tsp toasted sesame oil
½ tsp crumbled dried red chilli
½ tsp toasted sesame seeds
1 tsp sugar

  1. In a bowl add flour, salt, hot water and 1 tsp vegetable oil. Mix well.
  2. This can also be done in a food processor with a dough blade.
  3. Sprinkle flour on a surface, knead dough until soft and smooth. Cover with plastic wrap and a warm towel. Keep it aside for 20 minutes.

Make pancake:
  1. Divide dough into 5 to 6 balls. Roll the pieces into balls.
  2. Sprinkle flour on a surface, roll out into a thin circle (about 1/16th inch thickness).
  3. Apply a teaspoon of oil evenly over the pancake. Sprinkle salt evenly over the pancake.
  4. Sprinkle 1-2 tablespoon of spring onion over the pancake.
  5. Roll the pancake from one end like a rug, then curl the roll around in a spiral and pinch the end to the rolls so it stays wrapped.
  6. With the palm of your hand, press the roll from the top to flatten it.
  7. Roll the pancake out to 1/8th inch thickness.

To cook:
  1. Heat a tawa, apply 1 tablespoon oil. Cook pancakes, flipping once, until golden, 2-3 minutes per side.
  2. Season with salt. Cut into wedges, serve with dipping sauce.


For dip:

  1. Mix all the ingredients and serve with pancake.

Linking to:
IFC # 1 by Sara & Shobana,
Gayathri's WTML event hosted by Priya.