Turkish Spinach Börek using Home made Yufka(Phyllo)

The wondrous natural beauty of Turkey's peninsula ,unique historical sites and the exquisite Turkish cuisine has earned Turkey's name as one of the world's most popular tourism destinations.Visiting the place is a dream for now,nonetheless,the ladies at Walima Cooking club are very excited this month to be dishing up one of the delicacies of the Turkish cuisine.

The Walima club May challenge,of home made Yufka,the Turkish phyllo dough was presented to us by Nihal of Crossroads Istanbul.Börek is the special pastry of the exotic Turkish cuisine,made by rolling the paper thin Yufka(phyllo dough),an effortful task that requires skill at using the rolling pin.To master the art of börek making requires practice and patience,so not to worry if you can't get the pastry perfectly circular and thin,the first time.

The flaky pastry is enjoyed in myriad of varieties - cheese,meat,vegetables,nuts or dried fruits.The following Börek recipe is light and crisp,made using the delicate and mellow spinach.Smeared with pure canola oil,its also worth mentioning,the pastry's fat calories are much lower than the one made with saturated fat(butter and margarine).



Recipe : Home made Yufka(Phyllo dough) .Do check out Nihal's pictorial recipe here.

Equipment required : 80 cm long thin rolling pin

Ingredients:
1 1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1 teaspoon white vinegar or apple cider vinegar
1/2 teaspoon salt
2 tablespoon canola oil

Method
Prepare the dough,by combining the flour and salt in a large mixing bowl. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour and make a soft dough and knead for 2 minutes. Make sure it is not too dry, add a little more water if necessary.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30 minutes.

To make the pastry sheets(yufka),roll the dough ,start by sprinkling some flour on the work surface and also on the dough.Divide the dough into smaller portions,depending on the size of sheets needed.
Shape each small portion into a ball and then flatten into a disc.Roll it paper thin and use the sheet for making pastries(borek) with sweet or savory filling.Following is one vegetable variation of the pastry.It better to use the sheets immediately after rolling.Although one can spread oil between each sheet and freeze in ziploc.Thaw and use when needed.

Recipe : Ispanakli Börek( Spinach Pastry)
Filling ingredients
1 pound fresh or frozen spinach
1 cup sweet peppers,chopped
1 teaspoon spice mix of choice
1 teaspoon canola oil

For pastry dough use 5 paper thin sheets as in the above recipe of Yufka.
2 tablespoon canola for brushing between the pastry sheets.

Method
Heat oil in large pan,add the spinach,salt and saute on high heat, until wilted and water evaporated,about 4-5 minutes.Turn off the heat.Cool few minutes.Mix in the spices and chopped peppers.Mixture should be completely cooled before filling in the pastry.

Preheat Oven to 350F.
Brush 2 teaspoon of oil over the first sheet of yufka(the pastry sheets).Sprinkle evenly the spinach mixture on the pastry sheet .Now brush 2 teaspoon of oil over the second sheet of yufka,and cover this ,oil side down,over the first sheet,press lightly to glue the sheets together.Do the same with third and fourth sheet.And finally spread the remaining mixture on the fourth sheet and cover with the final sheet.Be sure to oil each sheet with oil.

Roll the sheets together,gently but firm enough like a strudel pastry.Place the rolled pastry on a baking sheet.Bake in middle rack of oven,for 25-30 minutes until the crust is brown and flaky.Cool for 5 minutes.Slice and serve with some yogurt sauce or roasted sweet red pepper sauce.
The method used was from this video.

Whole grain Spanakopita(Greek Spinach Pie) from scratch

Sumptuous Savory Pies like these are staple in Greek cooking.Thanks to Ivy and her clearly explained recipe I was able to recreate her traditional whole grain Greek Spanakopita(Spinach Pie) from scratch.

A short cut for the crust is to use the store-bought phyllo.In the mood for a more wholesome pie,and prior experience of rolling tissue-thin strudel dough ,I was willing to take the tougher route.Rolling each sheet with passion for good food.Gladly the result was worth every muscle,a flaky and absolutely filling pie.Be sure the whole wheat flour is fine ground ,or the whole wheat pastry flour should also be good.

Not to mention the filling is generously green ,mild tasting spinach in combination of other sharp or bitter greens and sprinkle of chunky salty Feta cheese.
Recipe : Whole Wheat Spanakopita from scratch adapted from Ivy's Original recipe at Kopiaste... to Greek Hospitality

Serves 4
Ingredients
For the Pie Filling
2 pounds fresh spinach ,rinsed
2-3 cups of other mixed greens and herbs(I used Escarole,Kale,Parsley,Oregano and Fenugreek)
1 medium onion or 2 shallots ,finely chopped
1 medium Leek or 4 spring onions, finely chopped
2 teaspoon extra virgin olive oil
2 big cloves garlic,peeled and chopped
2 Organic Eggs(vegan substitute : 1 cup tofu or 1/4 cup flax seed meal),lightly whipped(reserve a tablespoon for brushing on pie)
3/4 low-fat Greek Feta Cheese ,crumbled
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt

For the Crust
2 1/2 cups Fine ground Whole wheat flour
4 tablespoon Extra virgin olive oil,divided
1/2 teaspoon sea salt
1 teaspoon vinegar
1 cup water(more or less)

Method
Prepare the Dough
Combine the flour and salt in a large mixing bowl. Mix the water,2 teaspoon oil and vinegar in a measuring cup. Add the water/oil mixture to the flour and make a soft dough and knead for 2 minutes. Make sure it is not too dry, add a little more water if necessary.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30 minutes.

Prepare the filling
Heat oil on medium in a large pan, add the garlic,saute for 10-20 seconds until aromatic.Add the onions,leeks,salt,pepper and saute 3-4 minutes until onions are translucent.Now add in the greens and increase the heat on medium-high,and constantly stir and cook until greens are wilted and most water is soaked in 6-8 minutes.Turn off the heat and after completely cooled,mix in the eggs and feta cheese.

Roll the dough , assemble and bake
Sprinkle some flour on your work surface and also on the dough.Divide the dough into smaller portions,depending on the size of sheets needed and the baking pan used.
One can certainly use a pasta machine to roll the dough.A more traditional method is rolling by hand.Use a longer rolling pin for better results.Shape each small portion into a ball and then flatten into a disc.Roll it very thin ,longer than the diameter of you baking pan.Brush about 1 teaspoon of oil over the rolled sheet of dough.Now roll the remaining portions of the dough and place each over the other ,be sure to brush with oil between them for a flaky crust.
For the base crust,I used 4 rolled sheets of dough and 3 for the top crust.
Preheat oven at 180 degrees C (350F).Brush the baking pan(8x8 inch) with oil and gently place the 4 rolled sheet over the pan and press slightly until it touches the base of the pan all around.Now place the prepared spinach mixture and spread evenly.Cover with 3 rolled sheets of dough.Bring together both the base and top sheets,fold and press to seal it completely.Use a sharp knife to score on top in triangular portions.
Brush with reserved whipped eggs all over the pie.Bake for 25-30 minutes until the top is golden brown.Cool on rack for 15 minutes. Slice and serve.



The traditional Greek pie is my entry for AWED : Greek event,hosted by Curry leaf.

Herbs Barley Lentil Dosa with Almond Sesame Chutney

There are infinite variations to a Dosa.Too bad only one was posted.A poor performing blender kept me from making dosas for long.That changed after buying the Vitamix.Now I can make Dosa at ease in unlimited varieties.

This combination Dosa with Barley,lentils and Herbs like Methi and Spinach, no fermentation required ,is the one I'm making more often for weekend brunches.

Recipe : Herbs Barley Lentil Dosa
Makes a dozen large dosas
Ingredients
1 cup Barley ,hulled
1/2 cup Yellow Mung dal(lentil)
1/2 cup white Urad dal(lentil)
1 inch ginger root ,peeled and chopped
1/2 cup fresh Methi(fenugreek) leaves
1 cup Spinach
1 teaspoon sea salt
2 tablespoon Canola Oil

Method
Soak barley and the lentils in water over night.
Drain all the water.Transfer in a wet grinder ,add the greens,salt and ginger.Add 1/2 cup of water and grind it smooth.Add another cup of water through the grinding process until the batter is little runny,as the pancake batter.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Spread by making circles. let cook for 2-3 minutes. Flip and let cook for another minute.Sprinkle some finely chopped onions and serve warm with chutney.

Brown Sesame Almond Parsley Chutney\Spread

Same with the chutneys,since Vitamix has made the job simpler,I'm on chutney spree.
Brown sesame seeds need to rinsed and toasted before grinding for best results of smoother spread\chutney .

Recipe : Almond Sesame Chutney
Makes 1 cup
Ingredients
3/4 cup Brown sesame seeds
1/4 cup almonds
1/2 cup fresh Parsley(or used cilantro or mint)
Freshly squeezed juice of 1/2 a lemon
2-4 dried red chillies(or use any kind of hot chili peppers dry or fresh)
1/2 teaspoon salt
1/4 cup cold water
Method
Using a fine mesh strainer,rinse the sesame seeds under cold running water.Drain all water.Let sit for about 30 minutes.
Heat a pan on medium.Toast the seeds until all dry and toasted,add the almonds and chillies in to the pan during last 2 minutes.
Transfer in a grinder,cover and run the machine until coarsely ground.Then add the water,greens,lemon juice and salt,and grind until smooth.Store in clean air tight container in refrigerator for up to 2 weeks.Perfect on sandwiches,burgers , dosa or with Brown rice.
The chutney is my entry for Priya's Cooking with Seeds: Sesame

Berry Green Smoothie and meet our new love.

Swindled in bargain,I have had it with the "Ordinary",none were dependable for more than a year.Say Hello to the ,Robust, Capable, Reliable,befitting a health nut's cautious diet,just the companion I was looking for.A dream kitchen machine ,that can juice,cook,freeze ,blend and grind,with endless possibilities of whipping up good food fast,its the Vita-mix. The machine was in my wish list for long since I reviewed the Ice dream Cookbook,that mentions the amazing power of Vita mix to create a fresh and healthy home made Ice creams.Then Bharti's impressive review added to the desire while confirming the capabilities of the machine.And an equally impressive demo of the machine at Costco,also got someone keenly interested,Mr.Health nut.Glad we shared the same desire,brought the beauty home.Its been working wonders so far.The smoothies are the easiest ,just about any kind of fruit and vegetable can be blended to a tasty concoction.



The Berry Green Smoothie
Green is always associated with good health.All the green foods are the best nutritionally ,although not always favorable taste-wise.That's were the Vita mix makes the difference by perfectly blending the greens with the fruits,for an irresistible smoothie each time.Following is just one sample of green mixed with fruits and vegetable,one can use any combination of greens(like kale,chard,collards) with ripe fruits. A smoothie like such with fruits,greens and vegetables all in one,can deliciously fulfill the body daily need of vital nutrients.

Ingredients
Serves 3
1 Ripe Avocado,cored and peeled
2 cups baby spinach(can also use 4-5 leaves of Kale or collards)
1 cup frozen berries( I used cranberries)
1 Organic Apples,cored and diced
1 teaspoon ginger,freshly grated
few sprigs of parsley
1 cup cold water

Method
Rinse the greens in cold water.For Organic fruits just rinse under tap water.The guide in Vitamix recommends washing the fruits and veggies with specially formulated soap to wash away all the pesticides.
Cut as needed and blend all the ingredients together in the Vita mix from low to high speed until smooth,takes about a minute.



The smoothie is my entry for 5 star make over : smoothies and shakes

Whole Grain Garden Veggie Pizza

How do you like your pizza? With 4 cheese topping, or vegetables & cheese ,or veggie ,meat & cheese combo?. I like mine with generous topping of vegetables with cheese to a minimum,by generous I don't mean loads that will the soak the pizza wet.I mean more variety and preferably garden fresh vegetables.
Whether Chicago style deep-dish crust or New york style thin crust,adding whole grains to the crust is eating smart.If not completely whole grain ,half whole grain and half all-purpose flour is better than an zero fiber crust.
And flavor as per your taste buds,while some of us like it mild with no spices then there are others who like it all spiced up like this Chicken Tikka pizza,which reminded of the pizzeria in my hometown that we always loved to eat out during the good-old college years.Fast forward 8 years I can bake my own pizza ,I first tasted this specialty pizza at Giuseppe's,that intimated me to top with variety of fresh veggies.Customized with my favorite ingredients I present this fresh-from-the-oven pizza,for a fun family pizza night.

Bon Appetit!

Recipe
Ingredients
For Dough
2 1/2 cups Whole Wheat Flour
1 tablespoon Flax seed meal/ground flax seed
1 active dry yeast pack,about 1 1/2 teaspoon
1/4 tsp sugar
1 tablespoon Extra Virgin Olive oil
1 cup warm water
3/4 teaspoon Salt
For the Topping
1 tablespoon Extra virgin olive oil
1 cup spinach
1 cup of vegetables ,I used combination of Chopped broccoli and sliced Mushrooms
1 Ripe medium tomato,sliced
1 small Onion,sliced
1 cup Italian Pizza Sauce
1 teaspoon chili flakes
Handful of fresh basil leaves,torn in pieces
1/2 cup partly skimmed mozzarella cheese,shredded


Method
Prepare the dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour,salt and flax seed meal. Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 1-2 hours.
Prepare topping
Wilt the spinach by cooking about 1-2 minutes in boiling water.drain and squeeze out excess water from the spinach.Keep aside for topping.
Mix rest of the vegetables & basil except the tomatoes in a bowl with a tablespoon of olive oil and chilli flakes.Keep aside
Bake
Preheat oven to 450F.
Turn out the dough on to a lightly floured surface,knead lightly.Roll and press out to a round pizza about 10-12 inches,place on the baking tray or pizza stone.
Spread the sauce over pizza base to withing 1cm of the edge.Sprinkle the vegetable mixture,wilted spinach,cheese and tomato slices all over.
Place in the middle rack of the oven and bake for 20-25 minutes until crust has risen and is golden and the cheese has melted.Cut in wedges and serve warm.



This is my entry for BBD #21 -Pizza Party,celebrating 2 year anniversary.

Palak Tofu and Palak Paneer with added nutrition of Mom's love.Paneer Versus Tofu Nutrition Analysis.

"You should serve your mother,then your mother,then your mother,and then your father".(A simple hadith[Saying of Prophet Muhammad(pbuh)] that speaks volumes about mother's importance)
Mom's have a special place in our hearts and deserve immense respect for their unconditional love and endurance.Never realized a mother's job can be so challenging until I became a mother myself.Motherhood requires lot of patience for raising a child right from the pain of birth ,changing countless poopy diapers,the prayers and sleepless nights when you are sick and tolerating those toddler tantrums and teen angst.As our first teacher ,moms help us learning the first words,take the first steps and first lessons in manners that eventually shape our future.Moms stand by you through every thick and thin of our life.Did I miss something,Yes! its mom who makes the best meals.Nothing like warm home made food made with added nutrition of Mother's love.
My Ammi is a master cook besides being a connoisseur of home making.She recognizes spinach as a vegetable with vital nutrients,doesn't miss including it in her diet at least twice a week.Paneer or Tofu seem just right for her to add that bite of calcium and protein in to the green wonder.

Paneer(Indian cottage Cheese) Versus Tofu
Paneer and Extra firm tofu are identical in texture,hard to distinguish from it external appearance.You wouldn't know that this is Palak Paneer

and this Palak Tofu unless you take a bite full of each of these delectable dishes.

Paneer is a dairy product(a kind of cheese) while Tofu is Soy product.Paneer is a popular replacement of meat protein for lactovegetarians and the Tofu is for vegans.Flavor of tofu is slightly more intense than paneer and is considered healthier replacement for Paneer ,which is relatively higher in fat.How I wish paneer was sold in low fat variety to savor it more often.

Recipe
The bland flavors of tofu and paneer are kicked up a notch with the spicy spinach sauce in this classic Indian favorite.I humbly present the heavenly Palak Paneer\Tofu recipe,just as mom makes.

Ingredients
2 lb spinach
1/2 lb Extra Firm Tofu or Paneer,cut in bite-size cubes
1 medium onion,finely chopped
1 plum red tomato,finely chopped
1 teaspoon ginger and garlic paste
1 tablespoon coriander powder
1 teaspoon red chilly powder
2 green chillies,finely chopped(optional)
1/2 teaspoon cumin powder or use Garam Masala
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 tablespoon Extra Virgin Olive Oil
3-4 sprigs of cilantro\coriander ,chopped for garnish

Method
Blanch spinach in boiling water for couple of minutes,drain and puree in a blender.
Heat oil in a saucepan on medium flame. Add chopped onions saute for a minute until translucent before adding minced ginger and garlic. After few seconds add the turmeric , tomatoes and other spices.cook until tomatoes are tender then stir in the spinach puree. When the sauce start to bubble after 4-5 minutes , add the tofu or paneer pieces. simmer for another 8-10 minutes and serve warm with rice or bread.



Mom's favorite Palak Tofu or Paneer is my entry for the events
1.Ivy's Celebrating Mother's day at
2.Shama's Mom's Most favorite recipe.
3.Poornima's My favorite things :Cheese

Nutrition Analysis Paneer and tofu
Data gathered from the nutrition facts label on the commercial Paneer and tofu .

Paneer is higher in calcium and protein than tofu but comes with some bad dose of cholesterol and big fat calories.


Thank You!
Heart filled thanks for the kind birthday wishes and prayers for Nabeel.He sure was excited to read them all:)

(The flowers are Purple Lilacs ,wish you could smell the divine fragrance)

Savory Scones With Carrots and Greens

Scones make a delightful start of a morning,quick to bake these light and flaky bread of British origin are apt for breakfast or any meal of the day.My DH(who can sniff out butter in any disguise) prefers these without butter,I'd bake these with Olive oil just for him.But in the following recipe I use butter ,as it was just for me and my boys,we do love butter once in a while and besides nothing can replace butter in these scones for a flaky texture.Vegans could use shortening but be mindful of the trans fat in it.And use Soy milk and tofu instead of milk and butter milk.
The fruity scones are popular treats for breakfast,but this savory version with fresh greens and lightly sweet carrots proved to be an equally lovable delight.

Savory Scones
Preparation time: 2 minutes
Cooking time :12-15 minutes
Serves :3
Ingredients
2 cups Whole wheat flour
1 teaspoon of baking powder(aluminum free)
1/4 teaspoon baking soda
1/2 cup of fresh greens(spinach,broccoli rabe,chard or kale),finely chopped
1/2 cup carrots,finely shred
2 tablespoon of Organic butter,cold and cut in cubes
1 tablespoon flax seed meal (optional)
1/2 cup reduced fat butter milk or silken tofu
3/4 cup reduced fat milk or soy milk
pinch of black pepper or cayenne pepper
1/2 teaspoon of salt

Method
Preheat oven to 400F.
Combine flour, baking powder,soda and salt in a large mixing bowl. Mix well.Add the cold butter and using a fork cut in to the flour. Stir in carrots and herbs , coat well in the flour. Make a well in the center and pour in the butter milk and the milk. Gently fold the mixture to combine everything.
Sprinkle some all purpose flour on your work surface and press the dough in to circular shape. Place on the cookie or baking sheet and mark in to 7-8 wedges.
Bake for 12-15 minutes until lightly brown.For a darker and crisp scones,turn the broiler on just for few seconds before getting them out.Cool for a minute or two. Separate along the marking.Serve warm with your favorite beverage green tea,coffee or chai.

The savory scones are off to suitable events:
1.BBD - Spring Country Breads
2.15 minute meals
3.FIL:Carrots

Sprouting Beauty.Caution while Sprouting.Black Eyed Peas Sprouts Pasta

I'm ever so grateful to my mother for introducing us to the wonder food,Sprouts.These were our snack between the meals.Easily digestible,with certain precautions while growing them,the sprouts can be safe to eat uncooked.
Green mung sprouts was the most common sprout I knew of for long.Was amazed to discover the variety,which seems endless just as its nutritional benefits. Methi(Fenugreek),alfa-alfa,oats,lentils,broccoli are among the common types of sprouts.
A more pictorial tutorial of how to grow sprouts is depicted in my post here.Don't mind listing them again along with the care and caution needed while growing or buying the sprouts.
To grow your own sprouts is economical ,also you have control over the hygiene.
* Rinse the grain\seed\lentil under cold water 2-3 times,to get rid of dirt.
* Soak the seeds for at least 12hours in ample amount of cold water
* Drain all the water.Wrap the seeds in a clean cotton or muslin cloth,place in bowl.There are special sprouting jars also available. Allow to grow for at least 3 days and as long as 6 days.Make sure you rinse them twice each day to prevent contamination.
When Buying the sprouts, pick only fresh packs(preferably Organic) and rinse them thoroughly in cold water before eating.

Sprouts,Synonymous to Spring
Sprouts portray spring ,the budding leaf simulates the new life that grows around us after the dull and harsh winters.I grew these black eyed peas for 6 days,had to wait patiently before embracing the beauty and nutrition of this live vegetable in its tender germinating stage.

This picture is my entry for the Click-Spring\Autumn photo event,at Jai and Bee's Jugalbandi.

Black Eyed peas Sprouts Pasta
I must thank Sia for this fascinating Lauki-lobia curry ,with black eyed peas sprouts,which prompted me to sprout the peas for all its goodness.Since these were sprouted for nearly a week,were tender enough for eating raw.I always add the sprouts toward the end of the cooking.I would have cooked it slightly if giving to my kids,but since the kiddos don't have a taste yet for sprouts,this pasta with raw sprouts was just for me and my DH.

Ingredients
2 cups Whole grain pasta,cooked
1 cup sprouts(Green Mung,Methi,Alfalfa,Black Eyed peas or any other lentil)
1 cup greens(Mustard greens,beet greens,spinach,chard,kale or broccoli rabe)
1/2 a medium Onion,chopped
1 clove Garlic,finely chopped
pinch of turmeric
1/4 teaspoon fresh ground black pepper or cayenne pepper
1/2 teaspoon of coriander powder(optional)
1/2 teaspoon salt
1 tablespoon Extra virgin olive oil
1 tablespoon freshly squeezed lime juice

Method
Heat a pan on medium heat,saute onions in oil for a minute.Add garlic saute another minute then mix in the greens and spices.Cook for a minute before mixing in the cooked pasta.Finally add in the sprouts,turn off the heat.Sprinkle the lime juice ,stir well ,cover and allow the flavors to infuse for 2-3 minutes.Serve warm or cold.

The Sprouts pasta is my entry for Weekend wokking ,focusing on Sprouts this spring,hosted by Kits Chow

Interesting Read
Sprouts ,the Anti aging food

DB Challenge March:Spinach Lasagne with Vegan Cauliflower Bachemal and Vegetable Ragu

First of all,my hearty thanks to my well wishers.I'm feeling better now,still a little sniffy ,achy and weak,I know you won't believe that If I say that I made this pasta dish from scratch in spite of my illness.
After slurping soups and stews for quite for sometime now,this lasagne recipe was certainly very appetizing and filling.The only tough part was the rolling of the pasta,as it requires lot of muscle,which obviously seemed to have diminished from the sick episode.With my previous attempts to make pasta with whole wheat flour in vain,I stuck the original recipe for the pasta.The vegan Bachemal and ragu best suited my diet right now.
The soft pasta in layers of flavorful sauce satisfied the taste buds of even my little one.If Only I had not procrastinated completing the challenge until the last week,I could have put in more zeal in to the preparation and presentation.

The March 2009 Daring Bakers challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper for the challenge.

(watch the making of the lasagne)
Spinach Lasagne
(Serves 3-4)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Cauliflower Bechamel Sauce (recipe follows)#2
1 recipe Vegetable Ragu (recipe follows)#3
1/4 cup Italian bread crumbs

Method
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 2 quart (approx 2 litre) shallow baking dish.

Cooking the Pasta:
Bring 5 cups of the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel . Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a dusting of bread crumbs.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil,bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.


#1 Spinach Egg Pasta (Pasta Verde)

Makes enough for 3 to 4 servings .

Ingredients
1 large Organic egg
4 ounces fresh spinach, rinsed dry, and finely chopped; or 3 ounces frozen chopped spinach, defrosted and squeezed dry
1 1/2 cups all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment
A roomy work surface. Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife or pizza cutter for cutting pasta sheets.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the egg and spinach. Use a wooden spoon to beat together the egg and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Sprinkle few drops of water if needed. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm).

Dry the pasta at room temperature and store in a sealed container or bag.

(bachemal sauce video)
#2 Cauliflower Bechamel
Ingredients
4 ounces,2cups cauliflower florets
1 tablespoon extra virgin olive oil
2 tablespoons all purpose unbleached (plain) flour, organic stone ground preferred
1 1/2 cup cauliflower water,use the water drain after cooking the cauliflower
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Method
Bring 3 cups of water to boil in a pot,carefully drop the cauliflower florets ,cover and cook until tender,about 10 minutes.Drain and use the water for making the roux.Blend the cauliflower to a smooth paste;set aside.

To make the roux,Use a medium-sized saucepan, heat oil over medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the cauliflower water a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens.now mix in the cauliflower paste and stir well. Season with salt, pepper, and a hint of nutmeg.


#3 Vegetable Ragu’

Ingredients
1 tablespoons extra virgin olive oil
1/2 a medium onion, finely chopped
1 bell pepper,finely chopped
1 cup button mushrooms,finely chopped
1 clove garlic
1/2 teaspoon chili powder(optional)
1 medium stalk celery with leaves, finely chopped
1 carrot, finely chopped(about 1 cup)
1 canned plum tomatoes ,drained and crushed or 2 large tomatoes steamed,skinned and pureed
Salt and freshly ground black pepper to taste

Method
Heat the olive oil in a skillet (frying pan) over medium-high heat. . Add the onions sauté for a minute then add the garlic,saute another minute.Now add in the vegetables,chili powder,season with salt and pepper.Cover and cook until vegetables are tender,about 10-15 minutes.Add the tomatoes,Cook uncovered, at a very slow bubble for another 15 minutes, or until the sauce resembles a thick stew.


Thanks to the hosts for the awesome challenge.check out other creative variations of this lasagne.

Methi Masala Roti(Fenugreek Spice Flatbread) with Lasun(Garlic) Chutney

"Families that cook and eat together healthy meals,stay together"[My motto for healthy family]

In my earlier post of Green Parathas with Tomato chutney I mentioned about how making Indian Flat bread(Roti\Parathas\Chapathi) was our family tradition,we never missed(and never bored) having them for breakfast throughout the year,except on Eid.Every member of the family were involved in making these parathas[Dad or Bro kneaded it then ,Mom and sis rolled and roasted it],back then lazy me, usually opted for just eating them.Better late than never ,I did get serious about learning how to make the parathas after tying nuptial knot with an ever so health conscious person, who prefers whole wheat over white rice.I'm glad to be continuing this healthy tradition ,although my tiny tots are too little to help me in the process of making parathas(I'm hopeful they'll join in as they grow) ,I do get an occasional help in kneading the dough from my dear spouse with a busy schedule of work and workouts.At the end of the day ,a healthy family meal prepared by working together ,not only keeps us fit but also adds lot more love and affection in our relationships.



My persistent craving for spices led me to this spicy version of the plain roti.In this meal I used just about every spice(in moderate quantities of course) I commonly cook with .Nupur's Lasun Chutney is a blend of flavorful spices ,nuts and most importantly one of my most adored nature's best food,Garlic.This dry Lasun(garlic) chutney along with some cooling whipped fat free yogurt was my choice on the side for these parathas,nevertheless you could served them with any of the curries or lentils\legumes.


Recipe Methi Masala Roti
Ingredients
2 cups Whole wheat flour
2 tablespoon flax seed meal(optional,for added nutrition)
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
1/2 cup fenugreek(methi) leaves or spinach[fresh or frozen],chopped
1/2 teaspoon each of Cumin and coriander powder
1/2 teaspoon chilly powder
1/2 teaspoon turmeric
1 teaspoon freshly grated ginger

Method
Step 1 Blanch the leaves
Blanch the methi leaves by simmering them in hot water for a minute. drain and keep aside.
Step 2 prepare the dough

Take a mixing bowl or round wide and deep platter ,combine all ingredients,make a well in the middle of mixture ,pour in the water and about tablespoon of oil. Mix until the dough is of right smooth consistency.

knead for couple of minutes and let rest for about 15-20minutes before rolling it.
Step 3 Rolling the Roti

Divide the dough in to about 12 portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to round roti.
Step 4 Roast the roti

Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the roti,flip once and spread some oil and flip again after few seconds. For softer roti use a spatula or a kitchen towel to lightly press and roll them around the pan. Roti is ready to serve when slightly brown on both sides.


Recipe Lasun Chutney
Ingredients
6-8 big cloves of garlic
1/2 cup roasted peanuts
2 teaspoon sesame seeds
1/2 cup dry shredded coconut,unsweetened
3 dried red chillies
1 teaspoon tamarind,dry
1/2 teaspoon salt

Method
Roast all the ingredients except salt on store top on low heat or in oven at 250F.Stir occasionally and let roast until completely dry about 30-40 minutes.
Dry grind them to a coarse powder in a coffee grinder or a food processor,store in air tight container.Is best with bread or rice .


This healthy family meal is off to Meeta's Monthly Mingle : Healthy Family Dinners.Hosting this month's MM is Michelle of What's Cooking Blog, a blog dedicated to "cooking with kids for a better body, planet and community".

Spice up with Spices!
The Spices don't just add heat to your food but also protect our body in many ways.Think beyond salt and pepper,potent spices can help in boosting immunity,fighting cancers and heart disease,to name a few.Read my post about Nature's best spices and ingredients.
A peak in to a typical Indian spice box

1.Mustard seeds,usually used for tempering the lentils or vegetable stir fries.
2.Coriander Powder
3.Garam Masala ,ground cinnamon,cloves,cardamom and cumin
4.Fenugreek seeds,used for tempering the lentils or vegetable stir fries,also its sprouts are very nutritious
5.Cumin seeds
6.Hot Indian chili powder
7.Turmeric,the golden spice of Indian cuisine
8.Cinnamon sticks
9.Pepper corns
10.Cardamom
11.Cloves.
Its better to store the ground spices(2 and 3) in air tight container to preserve its potency.Just for illustration I placed them in my spice box.

Green Parathas :Comforting food for the Soul

Flat Bread also known as Roti, Paratha or Chapati are the common breakfast and staple food in Indian sub continent. Parathas with curry on side is my comfort food. Cynthia describes about comfort foods in her interesting article here. Parathas\Roti brings back my childhood memories of family breakfast. Ammi(mom) used to make fresh parathas for nashta(breakfast) almost every day. Making Parathas was a tradition in my family, Ammi mixed the dough, Pappa kneaded it to softer consistency. Dough was allowed to rest for at least 20 minutes. Ammi rolled it and my elder sister roasted it. We(Dad,big sis,big bro and me) took turns to eat as the Parathas were cooked garam garam(hot). Ammi used to eat her breakfast after sending us off to school. I certainly miss my
family:(.Thankfully I can still cherish the sweet memories with parathas in my everyday diet.

Making Parathas is skill which can be achieved only through practice.Years(6yrs precisely) of practice, my parathas are still need some working for rounder curves. Parathas are part of our two meals every day ,its low-carb compared to Rice( 22grams per serving for whole wheat to 35grams per serving for white rice).Also with Rice prices tripled , parathas are comforting even to the wallet.

Mixing some toasted wheat germ in wheat flour adds more nutrients to the recipe.The blanched greens like spinach(Palak) and fenugreek leaves(Methi)makes parathas nutrition complete.
Lets shed some light on the herb called Methi(fenugreek) common in Indian curries.Its one of the healing herbs for good reasons ,its a cholesterol lowering,anti-cancer and anti-diabetic agent. Recommended in nursing moms diet to increase supply of milk. The seeds soaked in water and ground to paste is a good hair conditioner(make a note of that ladies:)).

Green Flat Bread
Ingredients
2 cups Whole wheat flour
2 tablespoon toasted Wheat Germ
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
1/2 cup fenugreek leaves(methi)[fresh or frozen],chopped
1/2 Cup Spinach,fresh chopped
1/2 teaspoon Cumin seeds
1 tablespoon sesame seeds
1/4 teaspoon chilly powder


To make Parathas
Step 1 Blanch the leaves
Blanch the greens by simmering them in hot water for a minute. drain and keep aside.
Step 2 prepare the dough
Take a mixing bowl add all the dry ingredients mix them. Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Step 3 Rolling the Paratha
This may be the toughest part if you are making it for the first time. Watch someone skillful do it before trying it yourself, like the lovely ladies here in this video .Divide the dough in to about 12 portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to round parathas.
Step 4 Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. For softer parathas use a spatula or a kitchen towel to lightly press and roll them around the pan. Parathas are ready to serve when slightly brown on both sides. A tangy tomato chutney is a perfect side with these green parathas.

Green Parathas with Fenugreek and Spinach are my entry for Kalyn'sWeekend Herb Blogging.Hosted this week by Amy and Jonny from We Are Never Full



Tangy Tomato Chutney Recipe

See Recipe...

Ingredients
2 Plum red Tomatoes finely chopped
2 cloves garlic
1/2 teaspoon each of mustard seeds(Rai) and cumin seeds(Zeera)
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon onion seeds(Kalonji)
Salt to season
few curry leaves
1 or more green chillies or dry red chillies
1 table spoon Extra Virgin Olive Oil(EVOO)

To make the chutney
Heat EVOO in a saucepan on medium heat. Add the mustard seeds,kalonji and cumin seeds. Wait till you hear spluttering of mustard seeds. Add crushed garlic cloves, chillies and saute for a few seconds. Add rest of the spices and tomatoes. Cover and cook until tender. Serve with Khichdi or Parathas.

Other Parathas Varieties
Avocado Parathas

Cumin Parathas

Layered Paratha

Flaky Paratha
Cauliflower Paratha