Vegetable lasagne

Lasagne is one of my favourite Italian pasta dishes. I ordered it couple of times in restaurants in our area but still prefer the homemade version much more. Somehow I have never been able to come across one which resembles the taste I know from Italy. So nowadays I make it at home. This recipe is very simple to make and we like it so much that after eating the last piece we are always sad it’s already over.

Makes 6 portions.

Ingredients:

- 4 ½ cups finely chopped mixed vegetables (carrots, zucchini, bell pepper, peas, potatoes, corn)
- 1 cup vegetable broth or bouillon
- 1 chopped onion
- 1 chopped tomato
- 1 Tsp. cumin seeds
- 2 Tbsp. olive oil
- 1 Tsp. coriander powder
- 1 Tsp. red pepper powder
- Salt to taste
- 2 cups grated cheese
- about 12 lasagne noodles (no boil lasagne)

For the sauce:
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 ½ cups milk
- Pinch nutmeg
- Salt to taste
- Black pepper to taste

Method:

Heat olive oil in a large pan. Add the cumin seeds and onions. Fry till onions are translucent. Add in the tomatoes, coriander powder and red pepper powder. Mix well. Add the mixed vegetables and mix. Then add the vegetable broth. Cover and let boil till the vegetables are almost done and almost all broth has evaporated. Add salt to taste. Turn off heat.
In the meantime preheat oven to 375F.
For the sauce heat butter in a small saucepan. When the butter has melted whisk in the flour. Stir constantly that you don’t get any lumps. When butter and flour are blended well together stir in the milk step by step. Keep stirring then add nutmeg, salt and black pepper. Let it come to a boil with occasional stirring. The sauce will thicken in this process. When it has come to a boil immediately take off heat.
Grease a rectangular oven dish (about 9x13 inches) with olive oil. Place 4 of the lasagne noodles in the form and spread one third of the vegetables evenly on it. Pour one third of the sauce on top. Again place 4 of the lasagne noodles on it and repeat the step from before. In the end you have 3 layers with the last third of vegetables and sauce on top. Distribute the cheese over the lasagne and bake in the oven for 20-30 minutes. The lasagne is ready when the lasagne noodles are soft. You can check this by inserting a fork.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009. All rights reserved.

Banana muffins with cinnamon crumbs (egg less)

I buy bananas often but most of the times I buy too many or nobody eats them. So after some days I have a bunch of very ripe bananas sitting in the fruit basket. Whenever this happens I have to think of a solution to make use of them. I either like to make bread or muffins since S. seems to like this much more than to just eat a plain banana. :-)
This recipe is originally from Hamlyns “The vegetarian student cookbook” which I own but not in English. Also the original is made with eggs which I didn’t want to use in the muffins. So I modified it and changed the quantities according to our liking.

Makes 12 muffins.



Ingredients:

For the batter:
- 3 ripe mashed bananas
- ½ cup brown sugar
- ½ cup oil
- ½ cup milk
- 1 ¾ cup whole-wheat flour
- 3 Tsp. Baking powder
- 1 Tsp. Vanilla essence
- 2 Tbsp. Egg replacer mixed with 6 Tbsp. water (I use the one from Bob`s Red Mill)

For the crumbs:
- 2 Tbsp. flax seed meal
- ½ cup brown sugar
- ½ cup whole-wheat flour
- 1 Tsp. cinnamon
- ½ Tsp. baking powder
- Pinch salt
- 2 ½ Tbsp. softened butter
- 2 Tbsp. water

Method:

Preheat oven to 375F/ 200C.
For the batter combine sugar, oil, vanilla essence, milk and egg replacer in a bowl. Mix well and then add in the mashed bananas. Combine flour, baking powder and salt and add step by step to the batter. Mix but don’t over mix otherwise the batter gets sticky and hard. For the crumbs combine flax seed meal, brown sugar, cinnamon and salt. With your fingertips knead in the butter. Combine flour and baking powder and add to the crumbs. Finally add the water and mix. The batter should be crumbly.
Pour the muffin batter in 12 muffin cup forms/ cupcake forms. Sprinkle the crumbs on top. Bake in the oven for about 30-40 minutes.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009. All rights reserved.

Carrot-apple salad

Today I really wanted to make a salad since, I must admit, we didn’t have it for a while. Unfortunately I did not have lettuce in the house so I thought of making this nice and colourful carrot salad. I made it couple of times before but never wrote down the measurements and also never used the exact same ingredients. S. really liked this version so I am sharing it today with you. It is refreshing on hot summer days and easy and quick to make.

Ingredients:

- 3 large carrots
- 1 apple
- ¼ cup pistachios, chopped
- 2 Tbsp. Oil
- Juice of ½ lemon
- 4 Tbsp. Half&half
- 1 Tsp. Brown sugar
- ½ Tsp. Curry powder
- Salt to taste

Method:

Grate the carrots and apple with a hand grater. In a bowl mix oil, half&half, lemon juice, sugar, curry powder and salt. Add in the carrots, apple and pistachios. Mix well and cover. Refrigerate for about 30 minutes. Serve.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009. All rights reserved.

Food Inc. and The Future of Food (Some thoughts on an important topic)

Almost two weeks ago we went to see the movie Food Inc. Since then I wanted to write this post and finally today I am bringing my thoughts onto paper. The movie is a documentary about how food is produced and how workers are treated in this country. Though I did not find it to be structurally a great piece of work and it lacked thematically one or two things for me it conveys a message of great importance. I think that anybody should know and be aware of what the food in this country is made of, how it is produced and what hazards it conceals. After all you are what you daily feed your body. It is appalling and disgusting how the people who produce the food do not care at all about peoples health and well-being but only how much more money can fill their pockets. I recommend to anybody, who as of now is not aware of the methods of these ruthless people and the production and content of food today, to watch this movie.
You can find more information here http://www.foodincmovie.com/.
The message is simple. You make a choice every day of what you eat and what you buy. You are the consumer and you define the market. If you don’t want to buy vegetables and fruits which are polluted with pesticides and genetically modified-meat, poultry and dairy products treated with antibiotics, growth-hormones and contaminated with E. coli, then you have the choice not to do so and change the market in long-term.
Luckily you can buy almost anything organic today and there are Farmers markets in every city which not just sell organic but also local produce which is environmentally important. Of course organic produce is still costly and not everybody can afford it, but everybody could make some changes. If you buy seasonal vegetables for example which are cheaper or you grow your own vegetables. Also buying locally is mostly cheaper as to go to big organic markets.
Another documentary I recommend and which can be watched online is "The future of Food". Find it here http://www.thefutureoffood.com/
Under My links on this blog you can find other helpful links as well.
I don’t want to dictate anything to anybody. I just think everybody should do his/her part for the world we live in and make some smarter choices. Having said that I wish everybody a nice weekend and don’t forget tomorrow will be a Farmers market in your city. :-)
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009. All rights reserved.

Milky bread rolls

Coming from a European country bread has always played a big role in my eating habits. I am used to such a huge variety of different breads and rolls that when I came to the US I got a slight kick into reality. The first experience with the normal bread here was a rubber like toast which I knew till then as junk food bread. Suddenly I had to realize how spoilt my country had made me and oh how much I missed then to just walk into a bakery, choose a bread from the loaded bread shelves and watch the baker wrap it in paper. I longed for the smell of freshly baked rolls on a Sunday morning when the still warm first bite topped with the favourite jam almost melted in my mouth. After eating the local bread for quite some time and whining about how much I missed home there was nothing else to do as to start baking on my own. Now I regularly make different varieties of breads, rolls and other pastries. Of course not all bread which you can buy here is bad. By now I have figured out where to buy bread which is quite good and occasionally I go and buy it but I still prefer the homemade version. Here one of my favourites to share with you and for sure many more to come soon.

Ingredients:

- 6 cups unbleached white flour
- 3 Tsp. Active-dry yeast
- 2 Tsp. Salt
- 1 Tbsp. Softened butter
- 2 Tsp. Brown sugar
- 2 cups lukewarm milk
- Poppy seeds, sesame seeds, sunflower seeds and pumpkin seeds for topping
- cold milk for brushing

Method:

In a large bowl mix flour with yeast, salt and sugar. Add the butter and incorporate with your fingertips. Add the milk step by step while kneading the dough. Knead it well for a couple of minutes till you have a smooth dough. It should not be sticky. Take it on a smooth surface and knead for some more minutes. Roll the dough into a long roll and divide into 12 parts. Form into slight oblong shapes. Line a baking sheet with parchment paper and put the rolls onto it. Cover and let the rolls rise in a warm place for about 1 ½ hours. They should double in size. In the meantime preheat the oven to 450F.
Brush some cold milk on top of the rolls and sprinkle poppy seeds, sesame seeds, sunflower seeds and pumpkin seeds according to your liking on top.
Bake for about 15 minutes or till the rolls are golden-brown.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009. All rights reserved.

Sweet dumplings with plum jam (Germknödel)

As a child coming home from school I was always excited to see what my mom would serve for lunch. My stomach rumbling of hunger I was almost running the steep way from the bus stop to home and what a wonderful delight it was to discover these sweet dumplings steaming on my plate. Though not homemade my mom used to buy the dumplings already filled with sweet plum jam from the small grocery store in the next village and serve them with a delicious vanilla sauce. Some days ago I was remembering those days and all those forgotten traditional delights and dishes. I was missing home so much that I decided to bring back some memories and make this dish by myself. It turned out well enough to get back the taste of these days though it was not perfect.
This dish, originally coming from Austria, is perfect as a dessert but also very filling. It can easily make a main dish by itself. The recipe calls for eggs and as I mentioned in earlier posts we rarely eat eggs but I make exceptions for traditional dishes and cake recipes which would just not turn out well with substitutes.

Makes 6 dumplings.

Ingredients:

For the plum jam:
- 1.5 lb plums
- 2/3 cup brown sugar
- 1 cinnamon stick
- 4-5 cloves

For the dumplings:
- 3 Tbsp. lukewarm milk
- 1 Tsp. active-dry yeast
- 1 Tsp. brown sugar
- 2 Tsp. flour
- 2 cups unbleached white flour
- 2 Tbsp. brown sugar
- 1 egg+ 1 egg yolk
- ½ Tsp. grated lemon zest
- 3 ½ Tbsp. softened butter
- Pinch salt

For topping:
Powdered sugar, poppy seeds, melted butter to taste

Method:

For the jam wash the plums, cut in half and remove the pit. In a pot arrange the plums with the cut side downwards and then sprinkle the sugar over it. Also add the cloves and cinnamon stick. Cover and let it stand over night to soak.
The next day you will see the plums have given out lots of juice. On low-medium heat let the plums simmer for about 1 ½ hours without stirring. Stir and let simmer for 30 more minutes with occasional stirring. Take off heat.

For the dumplings mix milk, yeast, 2 Tsp. flour and 1 Tsp. sugar. Leave it in a warm place for 10 minutes. The mixture should foam.
In a large bowel add the flour and pour the yeast mixture over it. Add egg, egg yolk, 2 Tbsp. sugar, lemon zest, salt and softened butter. With your hands incorporate all ingredients and knead well till you have a smooth dough. Cover and let it rest in a warm place for about 30 minutes. Knead again well and divide into 6 portions. Roll out into balls and cover again. Let rest for 10-15 minutes. In the meantime heat water in a large pot and slightly salt it. Let it come to a boil, then turn heat to medium-low. Add the dumplings. The water should not boil anymore at this point. Cover the pot and let the dumplings soak for 15-20 minutes. Remove from water and immediately top with some melted butter. Sprinkle some powdered sugar and poppy seeds over it. Serve with the plum jam.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009. All rights reserved.

Naan

Naan is an Indian bread which is mostly served on special occasions or in restaurants. Traditionally it is baked in a tandoor. At home we have it occasionally as a change to roti or paratha.

Ingredients:

- 3 ¾ cups unbleached white flour
- 1 cup lukewarm water
- 1 ½ Tsp. Active-dry yeast
- 1 ½ Tsp. brown sugar
- 1 ½ Tsp. Salt
- 3 Tbsp. ghee or oil
- 4 Tbsp. Yoghurt

Method:

In a large bowl mix water with sugar and stir in the yeast. Cover with plastic wrap and let stand in a warm place for 10 minutes. You will see the mixture foam. That means the yeast is active. Mix the flour with salt and sift over the yeast-water mixture. Drizzle the ghee/oil over it and add the yoghurt on top. With your hands incorporate all ingredients and knead well. Take the dough on a smooth surface and knead for some minutes till you have a smooth dough. Shape into a ball. Grease the bowl with some oil and place the dough inside. Cover again with plastic wrap and leave to rise for about 2 hours. The dough should double in size. If you let it rise longer the naan will turn out even better.

Preheat oven to 450F.
After rising knead the dough again for some minutes to remove all air inside. Divide into 8-10 balls depending on the desired size. Roll out the balls and then shape with your hands into oblong shapes. Place onto a greased baking sheet and bake for about 4 minutes. Flip and bake from the other side for about 2 minutes. The naan should have golden-brown spots. Place the naan into a bowl and serve. You can brush some ghee or butter on it.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009. All rights reserved.

Raisin pulav with pumpkin seeds

Pulav is one of our favourite rice dishes and hence we eat it frequently. Traditionally the rice is fried in ghee or oil and then boiled in water with spices and vegetables. I usually make it with leftover rice since it’s a simple way to make use of it. It is quick and easy to make but still very tasty. I normally use green peas and corn but feel free to mix it up with other vegetables.

Ingredients:

- 3 cups leftover basmati rice
- 1 Tsp. black mustard seeds
- 1 cup corn and green peas
- 1/8 cup pumpkin seeds or more
- 1/ 8 cup raisins or more
- 1 cinnamon stick
- 2 Tsp. curry powder
- 1 Tbsp. ghee or oil
- 3 green cardamom pods
- Salt to taste
- ¼ Tsp. turmeric
- Pinch hing/asafoetida

Method:

In a large saucepan heat the ghee/oil and add the mustard seeds. When they pop, add the hing/asafoetida, turmeric, cardamom and cinnamon stick. Fry for some seconds till it gives out a nice aroma. Add corn and peas and cook for about 3 minutes. Add the pumpkin seeds and raisins and cook for one more minute. Add the rice and mix well. Add in salt and curry powder and mix well that all blends together nicely. Stir for 1-2 minutes. Serve.

Text and photographs are copyright protected.Copyright © Masalaflavour.blogspot.com 2009. All rights reserved.

Mutter paneer (Indian cottage cheese in a Tomato-peas gravy)

Mutter paneer is one of my all time favourites. It was also the first Indian dish which I learnt making and till today I can eat it anytime. It can be served with roti, parathas or rice. Many people add green chillies to give it additional spice. Since we don’t like it too spicy I hardly use it.

Ingredients:

- 200 g paneer, cubed
- 3 medium tomatoes
- 1 ½ cups green peas ( I use frozen ones)
- 1 medium onion, chopped
- 1 inch piece ginger, finely chopped
- 1 Tsp. cumin seeds
- 1 Tsp. fennel seeds
- 1 cinnamon stick
- 1 bay leaf
- 3 green cardamom pods
- ½ Tsp. turmeric
- 2 Tsp. garam masala
- ¼ Tsp. red chilly powder or to taste
- 1 Tsp. coriander powder
- ½ Tsp. cumin powder
- 2 Tbsp. oil
- Salt to taste
- 2 Tbsp. chopped coriander leaves

Method:

Puree tomatoes, onion and ginger in a blender.

Heat oil in a large pan on medium heat and add the paneer. Fry till golden-brown. Keep aside on a paper towel to remove the excess oil.

In the same pan add the cumin seeds. When they are golden-brown add fennel seeds, cinnamon stick, cardamom and bay leaf. Fry for some seconds till it gives out a nice aroma. Add the tomato puree and mix. Cook for about 10-12 minutes or till the oil has left the sides. Then add the peas, spice powders and salt. Mix well and cook for about 5 minutes. Finally add the paneer and cook for 2-3 more minutes. Turn off heat and add the coriander leaves. Serve.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Spaghetti with Tomato-Zucchini sauce and black olives

Since my childhood pasta has been one of my favourite foods. Coming from a European family it was made regularly in our house. There are so many varieties of pastas and sauces that it never gets boring to eat. Today I still make it very regular since S. likes it much as well. This sauce is very simple and does not take much time to cook. The black olives give it a very nice flavour.

Ingredients:

- 1 packet spaghetti
- 2 large tomatoes, chopped
- 1 medium zucchini, chopped
- 1 medium onion, chopped
- 1 Tsp. Cumin seeds
- 1 Tsp. Coriander powder
- ½ Tsp. Red pepper powder
- 1 cup half&half
- 2 Tbsp. Olive oil
- About ½ cup black olives, pitted
- Salt to taste

Method:

Boil the spaghetti according to packet directions and then drain.
In the meantime heat the olive oil in a large pan and add cumin seeds and onions. Fry till the onions are translucent. Add tomatoes, zucchini, coriander powder, red pepper powder and salt. Mix well and cook till tomatoes become mushy and zucchini is almost done. Add the half&half and black olives and let come to a boil. Simmer for some minutes and then take off heat.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Sambar

Sambar is a south Indian dish and since I first tried it I started liking it more and more. It is served with rice and easy and quick to make. You can use almost any vegetables of your choice to make it. There are many different varieties of sambar and every person has her/his own version of making it. This recipe is how I make it at home and how we like it best.

Ingredients:

- ½ cup Toor daal
- 2 cups mixed vegetables (potatoes, carrots, cauliflower, green beans, okra etc.)
- 1 inch piece ginger, finely chopped
- ½ Tsp. turmeric
- 1 medium onion, chopped
- 1 large tomato, chopped
- Pinch hing /asafoetida
- 1 Tsp. cumin seeds
- 1 Tsp. black mustard seeds
- 2 Tsp. sambar powder
- ½ Tsp. coriander powder
- ½ Tsp. tamarind paste
- 1 Tsp. brown sugar or jaggery
- Salt to taste
- 2 Tbsp. chopped coriander leaves
- 2 Tbsp. ghee or oil

Method:

In a pressure cooker cook daal and vegetables with salt, ginger, turmeric and 3 cups of water for 3-4 whistles. Wait for steam to release.
In a large pan heat ghee or oil and add cumin and mustard seeds. When they pop, add hing/asafoetida and onions. Fry till onions are translucent. Add the tomatoes, sambar powder, coriander powder and tamarind paste. Mix well. Cook till the tomatoes are mushy. Add the daal and vegetables along with cooking liquid and brown sugar/jaggery. Mix and let it come to a boil. Simmer for 4-5 minutes. Adjust water according to liking and let boil for some more minutes. The sambar will thicken with cooling. Add in the coriander leaves and serve.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Chocolate-banana bread (egg less)

This sweet bread is easy and quick to make. The combination of banana and chocolate goes well together and is liked by almost everyone.

Ingredients:

- 3 bananas
- 1 cup chocolate pieces ( you may use dark or milk chocolate)
- ½ Tsp. ginger powder
- ¾ cup softened butter or margarine + 1 Tbsp. reserved
- ¾ cup sugar
- 1 ¾ cup whole wheat flour
- 2 Tsp. baking powder
- pinch salt

Method:

Preheat oven to 350 F/ 180 C.
Combine chocolate, ginger powder and the 1 Tbsp. butter or margarine in a bowl and melt in a water bath. Then mix well. Mash bananas and keep aside.
In a bowl beat sugar and butter or margarine. Add in the bananas and mix. Combine flour, baking powder and salt and add step by step to the batter. Mix well and then add the chocolate mixture. Again mix well.
Grease a loaf pan and fill in the batter. Bake for 50-60 minutes. The bread is done when a fork inserted comes out clean. After baking leave the bread in the loaf pan for 5-10 minutes. Then cool on a wire rack.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Mango-pineapple compote

One week ago I had gotten a pineapple from the grocery store and it had been sitting in the fruit basket ever since. Yesterday I started thinking what I could do with it since apparently nobody in the house was ready to eat it. First I wanted to make a cake but since I had mishaps with pineapple cake before where the cake did not bake properly because of the juicy pineapple I dropped the idea. Instead I made this compote which goes great with ice cream as a dessert or with a rice dish as a chutney.

Ingredients:

- 2 cups pineapple, cubed
- 1 large mango, cubed
- ½ Tsp. Cardamom powder
- 1 cinnamon stick
- 3 cloves
- ½ Tbsp. Grated ginger
- ½ Tbsp. Grated lemon zest
- Sugar to taste
- About 1 ½ cups water

Method:

In a pot bring water, mango and pineapple to a boil. Mix in cardamom powder, cinnamon, cloves, lemon zest, ginger and sugar. Cook till almost all water has evaporated and pineapple and mango have become mushy. Stir frequently.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Apple-cinnamon pancakes

On weekends we love to eat pancakes. Last weekend I was too bored to have just plain pancakes so I came up with this combination. It turned out very well and is definitely good if you are looking for a twist to your normal pancakes.

Makes about 6 pancakes.

Ingredients:

- 1 cup flour ( ½ cup whole wheat and ½ cup unbleached white flour)
- ¼ cup brown sugar
- ¼ cup yoghurt
- ¼ cup applesauce
- ½ Tsp. cinnamon
- ½ Tsp. baking powder
- 2 Tbsp. oil
- enough milk to make a runny batter consistency
- 1 apple, finely sliced

Method:

In a bowl combine sugar, yoghurt, applesauce and oil and mix well without lumps.
In another bowl combine flour, baking powder and cinnamon. Add to the yoghurt mixture and mix. Step by step add milk till you have a runny batter consistency.
Heat a flat non-stick skillet on medium heat. Pour about ½ cup of batter in the middle and spread in a round motion. Take about 5 apple slices and distribute on the batter. Wait till the batter starts drying up (you will see small bubbles and a colour change) and then flip. Bake till golden brown. As per taste you can top it with some butter or maple syrup.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Coconut ice cream

The last days I was missing ice cream from home so much that I decided to make some on my own. In Europe you can find many Italian ice cream shops which sell just the most amazing ice cream in all kinds of flavours. This coconut ice cream tastes almost as good as the ice cream I know from Europe and makes a delicious dessert. The sweetened condensed milk makes it so sweet that you don’t need to add extra sugar.

This recipe requires an ice machine.

Ingredients:

- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 1 cup half & half
- 1 cup grated coconut (frozen)

Method:

Combine condensed milk, heavy cream, half & half and coconut and freeze according to your ice machine. Some ice machines require adding the coconut later.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Homemade veggie pizza

Since many days my husband S. had been pestering me about making pizza. He loves pizza and since we didn’t have it for a while I decided to make it last weekend. I learnt making pizza from my dad who is just amazing in making it. Mine is not that good as his but I keep trying.

Makes 2-3 pizzas.

Ingredients:

- 3 ½ cups flour (I use unbleached white flour)
- 2 packets active-dry yeast
- about 2 cups lukewarm water ( you may need to use more or less depending on flour)
- 2 Tbsp. sugar
- 6 Tbsp. olive oil
- 2 Tsp. salt
- 1 cup tomato puree
- ½ cup tomato paste
- 1 red bell pepper, chopped or any other colour
- 1 medium onion, chopped
- 1 medium zucchini, sliced or chopped
- 1 tomato, chopped
- 1 cup black olives
- 1 ½ cup grated cheese
- Salt to taste
- Ground black pepper to taste
- Oregano to taste

Method:

In a bowl mix flour, active dry-yeast, salt and sugar. Add the olive oil and mix. Then add the water and knead well to make a smooth dough. Form a ball and cover the dough. Leave to rise in a warm place for about one hour or till doubled in size.
Preheat oven to 400 F/ 200 C.
Take the dough on a smooth surface and knead again. Divide into 2 parts or 3 parts if making smaller pizzas. Roll out on a with flour dusted surface. Grease a baking sheet or a round pizza tray and place the dough on it. Make sure it is spread evenly.
Mix tomato puree with tomato paste, salt, black pepper and oregano. Spread onto the dough and distribute the vegetables on it. Finally spread the cheese over it and bake for 15-20 minutes.

Tip:
You can use any other vegetable you like for this pizza.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Aloo baingan sabzi (potato-eggplant vegetable)

This is a quick, tasty vegetable and is made regularly in our house. It goes well with roti or parathas.

Ingredients:

- 1 large eggplant, cubed
- 3 medium potatoes, peeled and cubed
- 1 chopped medium tomato
- ½ chopped onion
- 1 Tsp. Cumin seeds
- ½ Tsp. Turmeric
- ¼ Tsp. Red chilli powder or to taste
- 2 Tsp. garam masala
- 1 Tsp. cumin powder
- 1 Tsp. coriander powder
- 1 Tbsp. oil
- 1 Tbsp. butter or ghee
- ½ cup water
- Salt to taste

Method:

Heat oil in a large saucepan and add cumin seeds and onion. Fry till onion becomes translucent. Add tomatoes, salt and spice powders. Mix well and cook till tomatoes are mushy. Add potatoes and eggplant. Mix well and add the water. Cover and cook till potatoes are soft and eggplant is mushy. Stir couple of times in between. When it is done add the butter or ghee and mix well. Turn off heat and serve.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Masala chai (spiced black tea)

In India people drink chai on many occasions. Whenever somebody comes to visit it is offered along with some biscuits or other snack.
I could not start my day without a cup of this delicious beverage.

Ingredients:

- 2 cups milk
- 1 cup water
- 1 ½ Tbsp. loose black tea leaves
- 3 green cardamom pods
- 1 Tsp. chai masala
- 1 inch piece ginger, grated
- Sugar to taste

Method:

In a small pot heat milk and water. Add tea leaves, chai masala, ginger, cardamom and sugar. Mix well and let come to a boil. Take off heat and let steep for 3-4 minutes. Strain and serve.

You can buy chai masala in any Indian grocery store or make your own.

To make chai masala on your own mix 6 Tbsp. ginger powder, 1 Tbsp. clove powder, 1 Tbsp. black pepper powder, 2 Tbsp. cardamom powder and 2 Tbsp. cinnamon.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Zucchini-carrot bundt cake (egg less)

This bundt cake is one of the favourites in our house. It comes out well every time I make it and vanishes miraculously fast. It can be easily made vegan by switching yogurt and milk to soy products.

Ingredients:

- 3 cups flour ( 2 cups whole wheat, 1 cup unbleached white )
- 2 cups brown sugar
- 1 Tsp. Vanilla essence
- 1 Tsp. Curry powder
- 2 Tsp. cinnamon
- 1 Tbsp. grated ginger
- 1 Tsp. salt
- 2 Tsp. baking powder
- 1/2 Tsp. baking soda
- ¾ cup vanilla or plain yogurt
- about ¾ cup milk
- ½ cup applesauce
- 2 Tbsp. canola or vegetable oil
- 2 cups shredded zucchini and carrots ( 1 med zucchini, 2 med carrots )
- ½ cup chopped walnuts ( optional)

Method:

Preheat oven to 350 F.
In a bowl combine yogurt and sugar. Beat well with no lumps. Mix in vanilla essence, applesauce, oil, milk, ginger, walnuts and shredded zucchini and carrots.
In another bowl combine flours, baking soda and baking powder, salt, curry powder and cinnamon. Add step by step to the yogurt mixture and mix well.
Grease a bundt pan and pour in the batter. Bake for about 1 hour. The bread is ready when a fork inserted comes out clean. Cool on a wire rack.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Kadhai paneer

A dish full of colours and flavours and a hit with almost everyone.

Ingredients:

- 200 g paneer, cubed

- 1 medium green bell pepper, cut

- 1 medium red bell pepper, cut

- 1 medium onion, chopped

- 2 medium tomatoes, chopped

- 1/2 Tbsp. grinded ginger

- 1 Tsp. cumin seeds

- 1/2 Tsp. turmeric

- 1 Tsp. garam masala

- 1/2 Tsp. cumin powder

- 1/4 Tsp. red chilli powder or to taste

- 1 Tsp. coriander powder

- salt to taste

- 2 Tbsp. oil

- 1 Tbsp. chopped coriander leaves

- juice of 1/2 lemon (optional)

Method:

In a large pan heat oil on medium heat and fry the paneer till golden-brown. Put on a paper towel to remove excess oil. In the same pan add cumin seeds and onions and fry till onions are translucent. Add the tomatoes, ginger, spice powders and salt. Mix well and cook for 3-4 minutes. You will see that the tomatoes are giving out water. Add the bell peppers and cook till almost all water has evaporated and bell peppers are almost done. Add the paneer and mix well. Cook for 2 more minutes. Turn off heat and squeeze the lemon juice over it if using. Mix and garnish with the coriander leaves. Serve.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Mint raita

This raita has a touch of mint and is very refreshing on a hot summer day. It goes with almost any rice dish.

Ingredients:

- 2 cups yoghurt
- handful fresh mint leaves
- pinch coriander powder
- salt to taste


Method:

Blend mint leaves with some spoonfuls yoghurt to a paste. Combine with the rest of the yoghurt and add salt and coriander powder. Mix well and beat till smooth.


Tip:
If you like a stronger mint flavour feel free to add more mint leaves.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.