Vegetable Gateau

The vegetable gateau is layered with vegetables, savoury custard and cheese which after baking becomes soft, fluffy and creamy in texture. 

This dish can be served for breakfast or dinner with bread...

It is made with vegetables, cheese, egg and sour cream. 

For the Sautéed Vegetables 

Ingredients 

2 small size Potatoes cut into cubes 

4 tsp of Garlic finely minced 

1 Carrot cut into cubes

1 medium size Egg plant cut into small cubes

1 medium Broccoli cut into small florets  

1 medium bunch of Spinach chopped 

1/2 cup of Green peas 

1 of each colour ( yellow, red and green ) medium size Capsicum cut into cubes 

Salt to taste 

1 tsp Pepper powder

2 cubes / 2 tbsp of Butter

Method

Take a pan, add a cube of butter, let it melt, add 2 tsp of garlic, sauté it for few seconds. Add the 1/2 of the onion chopped, potato, carrot, broccoli, egg plant and green peas. Stir and sauté it for 2 minutes. Add 1/2 cup of water, stir and cover the pan with a lid. Let it cook for 5 minute on low flame. After 5 minuets, open the lid. Season the vegetables with salt and 1/2 tsp pepper powder and stir it. Add the capsicum and stir it again. Remove it in a bowl and keep it aside. 

In the same pan, add the remaining butter and melt it. Add the remaining garlic and onions, sauté it till the onions are light pink in colour. Add the spinach and stir it for a minute. Sprinkle salt and remaining pepper powder. Stir and cook it till the water from the spinach evaporates. Remove and keep it in a bowl. 

P. S. You can also  add cauliflower, mushrooms, French beans too... 

For the Savoury Custard

Ingredients 

1 packet of Sour Cream

4 Egg Whites

4 Egg yolks

Salt to taste 

1/2 tsp Black Pepper powder

Method 

Beat the egg whites till stiff. Separately beat the cream cheese till fluffy. Add salt, pepper and egg yolks. Beat it well. Fold in the egg white and that goes with the vegetables for baking. 

To Assemble 

Ingredients 

Savoury Custard 

Sautéed Vegetables 

1 cup Cheddar cheese grated

Method 

Take a greased baking pan,  pour in 3 to 4 ladles of the custard and spread it. Now add 1/2 of the sautéed mix vegetables and spread it. Pour 2 to 3 ladles of custard over the vegetables and spread it. Sprinkle 1/4 cup of the cheese on the vegetables. Bake it in a preheated oven for 10 minutes at 180 degree celsius. Remove the baking pan from the oven. Add the sautéed spinach and spread it. Pour 2 ladles of the custard over the spinach. Sprinkle 1/4 cup of cheese. Bake for 10 minutes in a preheated oven at 180 degree celsius. Remove the baking pan from the oven. Now add the remaining vegetables and spread it. Pour the remaining custard over the vegetables. Sprinkle the remaining cheese. Now bake it for 15 minutes in a preheated oven at 180 degree celsius. Serve and enjoy this dish with garlic bread...

Bolo Rei - King’s Cake

Merry Christmas to all...

Bolo Rei (King’s Cake) is a traditional Portuguese cake that is eaten around Christmas, that’s 25th December to 6th January. There won’t be any Christmas without Bolo Rei on the table. Each family in Portugal either buys or makes it at home during the season. 

This recipe made it’s way to Portugal from France during the 19th century when Confeitaria Nacional opened it’s official bakery in 1829. The Confeitaria was the first to introduce this recipe. 

Although it is called a cake,  Bolo Rei is more like a sweet bread.  Traditionally there is a large fava bean and a coin placed inside the Bolo Rei. And the one who gets the bean has to make the cake  for the following year and the one who gets the coin, is the lucky one. 

Normally you can add 50 ml of Port wine into the dry fruits and keep it for overnight but I haven’t add the port wine into my recipe. The dough is kept overnight for rising, but I kept it for 2 hours. 

Here is my version of the recipe - 

Ingredients

500 grams All Purpose Flour 

125 ml Lukewarm Milk

65 grams Caster Sugar 

1 sachet / 11 grams Dry Yeast 

2 Eggs

1 Egg white

100 grams Butter

2 tbsp Candied Apricot chopped 

2 tbsp Candied Cherry chopped 

2 tbsp Raisins chopped 

2 tbsp Black Raisins chopped

1/2 cup Dried Fruits chopped

2 tbsp Walnuts chopped 

2 tbsp Almond chopped 

2 tbsp Cashews chopped 

1 Egg yolk to brush 

2 tbsp Powder Sugar for sprinkle 

For Garnishing 

Ingredients 

1 tbsp Almond chopped 

1 tbsp Walnut chopped 

1 tbsp Dried Fruits

1 tbsp Candied Apricot sliced 

1 tbsp Candied Cherries whole 

Some Lemon Candied peels sliced 

Method 

Take 1/2 the quantity of the lukewarm milk, add 1 tbsp of caster sugar, stir the milk, then add the yeast.  Stir it once again and let it rise. Meanwhile mix all the dried fruits, candied fruits and nuts together and keep it aside. 

Take flour, sugar, butter, eggs, remaining milk and yeast in a mixing bowl and knead it into a dough for 5 to 7 minutes. I have used a kneading machine, but you can also knead it by hand. Cover and keep it aside to rise. Now add the dried fruits and nuts. Knead the dough again. Divide the dough into 2 portions. Take a portion of the dough, roll it into a thick rope and round it into a wreath on a baking sheet.  Cover and keep it for 30 minutes. Then brush the dough with the egg.

Garnish the cake with candied peels, nuts and dried fruits. Bake it in an pre heated oven for 25 minutes at 180 degree celsius. Remove it from the oven and let it cool a bit. Sprinkle with some powdered Sugar.

Ram Rochak Tarkari

It’s a delicious Oriya vegetarian dish popular in the Baripada region of Odisha. This dish is made during Ratha Yatra. This a very simple dish. Mung dal dumplings are cooked with vegetables like brinjal and potatoes.  This dish can be served with rice.

This recipe is adapted from Sweta Biswal's blog Oriya Rasoi....

For the Dal Dumplings / Bara

Ingredients

1/2 cup Yellow Split Lentils(Mung Dal) soaked for 1 to 2 hours

1/4 cup Whole Green Gram (Whole Green Mung Dal) soaked for 4 to 5 hours

1/2 tsp Cumin seeds

2 Red Dry Chillies

A pinch of Asafetida

Salt to taste

Oil for fry the dumplings

Method

Add the cumin seeds, dry red chillies, asafetida, salt, yellow mung dal and green whole mung dal in a grinder. Add very little water as the batter should be thick. Grind the dal into a batter. Take oil in a wok and let it heat up. Add a tsp of the batter in the oil. Repeat the process for 3 to 4 times. Fry it till golden brown in colour. Remove it from the oil and keep it aside.

For the Masala Paste

Ingredients

2 to 3 small pieces of Ginger

2 Dry Red Chillies

1 small Green Chilli

1/2 tsp Cumin seeds

3/4 tsp Coriander seeds

1/2 tsp Turmeric powder

Method

Add the ginger, red chillies, green chilli, cumin seeds, coriander seeds and turmeric powder in the grinder and grind the ingredients. Add 2 to 3 tbsp water and grind it again into a paste.

For the Curry

Ingredients

Mung Dal Dumplings

1 cup Brinjal cut into medium cubes

2 medium size Potatoes cut into medium size cubes

1 Green Chilli slit

1 Green Cardamom

1 small piece Cinnamon

2 Cloves

Salt to taste

Masala paste

2 tbsp Oil

1/2 tsp Ghee

Method

Reduce the oil in which the dumplings had been fried to 2 tbsp. Add the cumin seeds, clove, cardamom, cinnamon and green chilli. Let it crackle. Add the masala paste. Sauté it till the oil leaves the masala. Add the potatoes. Stir and cook for a minute. Add the brinjal. Stir and cook for another minute. Add 1 1/2 cups of water. Stir, cover and cook for 10 minutes. Open the lid, add salt to taste. Stir, cover and continue to cook until the potatoes are 80 percent done. Open the lid, check if the potatoes are almost done. Add the dumplings and continue to cook for another 4 to 5 minutes. Drizzle ghee and switch of the flame. Serve it with hot steaming rice. 

Dumur er Dalna

Dumur means ‘Fig’ in English. It is commonly found all over the world. Ripe and dried fig (Anjeer)is eaten and known to all of us, but the raw / tender fig which is cooked into delicious curry or sabji is not known to many. 

This is not only delicious but is healthy too.

As kid when ever I travelled to Kolkata, I have eaten this many a times in my Aunty’s house, but staying in Mumbai, though there are many fig trees, the raw tender fig or kochi Dumur is not available at all. Since I have not been to Kolkata for many years, I couldn’t source it out. A big thanks to my neighbor who got this for me from Kolkata. I was craving for it.

These ones are very small in size so, I had to cut into 2 halves and scoop the seeds out. The little bigger ones can be cut from the sides and the center seeds can be directly discarded. As the cutting and cleaning process is a bit tedious, this recipe is now not made very often in the urban kitchen. 

There are many recipes made with dumur. I still remember as a kid Dumurer Jhol was given when I was sick. This is an vegetarian recipe without onion and garlic. You can serve this dish with roti or rice. 

Ingredients

250 grams Dumur or Fig

2 medium size Potato cut into small cubes

1 Tomato puréed

1 tbsp Ginger and Cumin paste ( 1 small Ginger piece and 1 tsp Cumin seeds)

2 Green Chillies slit

1/2 tsp Cumin seeds

2 Bay Leaves

Salt to taste

1 tsp Sugar

1/2 tsp Turmeric powder

1/4 tsp Garam Masala powder

2 tbsp Oil

1/2 tsp Ghee

Method

Cut the fig into 2 halves and with the edge of the knife scoop out the seeds. Put the cut pieces into the water. Now take some water in the vessel. Add 1/2 tsp turmeric powder and salt. Add the fig pieces into the water and boil it till tender. Don’t over cook. Drain the water and keep it aside.

Heat up the oil in the same vessel. Add the cumin seeds and bay leaves. Let it crackle. Add the ginger and cumin paste. Sauté it on low flame for a minute. Add the tomato purée. Stir and cook for a minute. Add the sugar, turmeric powder and salt. Stir and let it simmer for a minute till the oil separates from the paste. Add the potatoes, stir and cook for a minute. Now cover and cook for another 2 minutes on low flame. Open the lid and stir, add the green chillies and stir again. Now add the boiled dumur. Stir and cook for a minute. Now cover and cook for another 2 minutes on low flame. Opened the lid, stir and add a cup of water and stir again. Cover and let it simmer on medium low flame till the the water has reduced and the potatoes are cooked. Open the lid and check if the potatoes are cooked. Sprinkle garam masala powder and drizzle some ghee on top. Switch off the flame. Serve Dumur er Dalna with roti or rice.

Instant Fresh Turmeric and Ginger Pickle....

Turmeric is a root that can be found in the market through out the year, but the fresh ones are seen in winter. It is easy to grow in a container or a pot. It has many medicinal properties like anti-inflammatory, anti-fungal, and it’s antibacterial. It’s used for internal health related issues as well as applying on cuts and bruises.

In India we grind the dried turmeric roots into powder and use it in our daily cooking. We also add turmeric into a glass of milk and drink it. My father when he was alive, always wanted a piece of fresh turmeric with his meal... 

Recently my friend Rachana had had got fresh turmeric and ginger pickle with the paratha and I just fell in love with it... I got inspired to make this delicious pickle. 

Here is my version of the pickle...

To make the Spice powder

Ingredients

15 Guntur Chillies

1/2 tsp Fennel seeds

1 tbsp Coriander seeds

Method

Add the red chillies, coriander seeds and fennel seeds in a grinder. Grind the ingredients into a fine powder. 

To make the Pickle

Ingredients

250 grams Fresh Turmeric peeled and grated

200 grams Mango Ginger peeled and grated

100 grams Ginger peeled and grated

Spice Powder

Salt to taste

Juice of 3 Limes 

2 tbsp Split Mustard seeds

1 tsp Split Fenugreek seeds

1/2 tsp Mustard seeds

1/4 tsp Asafetida

100 ml Sesame Oil

Method

Roast the split fenugreek seeds and split mustard seeds on a low flame for few seconds. Remove them from the flame and let it cool. Mix the split mustard and fenugreek with the spice powder.

Take the oil and heat it up. Once the oil is hot, lower the temperature of the flame. Add the mustard seeds and let it crackle. Add the asafetida and ginger. Stir and cook for a minute. Now add the grated mango ginger and fresh turmeric. Stir and cook for 3 to 4 minutes. Add the spice powder and salt. Stir it together for a minute. Add the lime juice. Stir it well for few seconds. Switch off the flame. Cool the pickle and store it in a dry container. This pickle can stay for 6 months in the fridge. Enjoy the pickle with paratha or curd rice.