Month: January 2019

Blood Orange Fennel Upside Down cake

Post author By Anagha
Post date January 29, 2019
4 Comments on Blood Orange Fennel Upside Down cake

I love Farmers market. Every few months you get totally different produce, and I am always excited and wait for the change. It’s almost like the fruits and vegetables give you a hint of the season to come. For example, when you start seeing Persimmons and fresh peas in the market, you know its fall where as beautiful summer corn tells you were are in peak summer. Picking up the produce at its peak, bring it home and cook something fun with it, I just love the whole process.

There are few fruits/ vegetables which make their appearance in the market for a very short time. Apricots, Green peas and Blood orange to name a few. So when I get my hands on them, for those few weeks it’s all about making recipes where that produce is the star.

For the last few weeks its has been the blood orange.

Jump to Recipe

Blood orange, true to its name is vibrant ruby red from inside and has a unique flavor. Originally from Sicily and now available in other parts of the world, its a beautiful citrus. In Sicily it was considered a food for Royalty, because of its jewel like interior. I like its almost floral taste and love making Marmalade, and even curd. It also lends itself well to savory dishes or salad dressings.

Check out some of more Blood Orange recipes here: Blood Orange Olive Oil Madeleine, Blood Orange-Meyer lemon tart

When I was reading more about flavor profiles and pairing, it was interesting to read that it pairs well with spices like Cardamom, Fennel ( of course Orange and Fennel is a classic combination) along with nuts like almonds. So in today’s recipe I have played with these flavors and I must say the result was amazing.

Blood Orange Upside Down cake

Incredibly flavorful cake that showcases these vibrant blood oranges that get paired beautifully with fennel.

Keyword blood orange, cake, citrus

Servings 10

Author Anagha

Ingredients

Topping

3 Tbsp Unsalted Butter
32 Gms Brown Sugar about 1/3 cup
32 Gms Sugar about 1/3 cup
2 Tsp Lemon Juice
2 Blood Oranges
1 Tsp Fennel Seeds

Dry Ingredients

65 Gms Corn Meal (fine)
70 Gms Almond flour
60 Gms APF about 1/2 cup
8 gms Baking Powder about 1 1/2 Tsp
2 gms Sea salt about 1/2 tsp
1 Tsp Orange Zest

Wet Ingredients

2 Sticks Unsalted Butter
200 gms Granulated Sugar about 1 Cup
4 Eggs, at room temperature I used plain whole milk
1/3 Cup Yogurt
1/2 Tsp Star Anise Powder

Instructions

Preheat the oven to 350 F
Grease a 9 inch cake pan
In a small sauce pan, melt the 3 Tbsp butter. Add brown sugar, white sugar and heat till the sugar melts. Mix the lemon juice and pour the mixture in the greased pan
Sprinkle some fennel seeds into the pan
Using mandolin or sharp knife, thinly slice the blood oranges( and orange and kumquat if using)
Arrange the slices in the pan on top of the butter sugar mixture. Try to cover the entire base, I used small kumquats in those spaces

Making the batter

Mix the corn meal, almond meal, flour, baking powder, salt, ground star anise and orange zest. Give it a quick whisk.
In a bowl cream the remaining butter & white sugar till pale in color
Add one egg at a time to the creamed butter-sugar and continue to whisk.
Once all the eggs are added, add the yogurt and give it a stir
Gently fold in the dry flour mixture
Pour the batter over the blood orange slices
Bake for 40-50 mins until the tooth pick inserted comes out clean
Let the cake rest for 10 min. After 10 mins, turn it on a serving plate. Wait for a few minutes to tap on the bottom of the pan to release the cake.
Serve with freshly whipped cream

Recipe Notes

I have tried to give measurements in cups and spoons but to get accurate results, I would highly recommend using the weighing scale
Make sure you arrange the orange slices very close to each and overlapping a bit, when they bake they shrink

Notes:

The inspiration for the recipe comes from NYT, Bon Appetit and Season by Nik Sharma

bread Indian Maharashtrian Snack Vegetarian

Mumbai Pav

The first thing I do when I land in Mumbai the first thing I do is have a cup of cutting chai, you know I am super crazy about Chai, I probably have 4-5 cups everyday.

The second thing I do is have Vada Pav. I have fond memories of traveling in the train and eating Vada Pav, served with spicy sautéd green chili and garlic chutney. I have a recipe for Vada Pav

Vada Pav is a popular street food in Mumbai, in fact Mumbai has amazing street food in general. Pav Bhaji, Pani Poori, Vada Pav, Tawa pulav, Ragda Pattice, Kutchi Dabeli, the list just goes on and on. When you talk about food like Kutchi Dabeli, Vada Pav, Pav Bhaji, you quickly realize that Paav/Bread is a critical element for these.

Kutchi Dabeli

In Mumbai this bread is called Laadi Paav. Laadi is the tiled floor, when you see the sheets of this bread, you understand why it gets that name.

The bread came to India with the Portuguese, as I was reading more about this it seems like this Laadi Paav is similar to the Portuguese bread, Papo Secos. When I visited my sister in Miami, I tasted a Cuban bread, Pan De Agua and it was very smilar to the Ladi Paav.

My family is crazy about Pav Bhaji and Kutchi Dabeli, I end up making these at least twice a month if not more. In California I tried using Burger buns, dinner rolls, Kaiser rolls, but nothing tasted like the Paav I was used to eating growing up in India. So I talked to many people, read books, watched videos and came up with a recipe that works perfect for my family, I feel it comes closest to the Paav I have eaten.

Paav is made with simple ingredients like Yeast, Flour, Sugar and water. When I talked to some of the bakeries, I was told that its a poor man’s food so no fancy ingredients like Milk Powder or milk are used.

The trick is in the process and I feel that these three things are important:

High hydration dough- The dough should be quite lose, this allows the yeast to create large air pocket while baking.
Gluten formation- The dough needs to be kneaded so that strong gluten forms which can stand up to those air pockets while baking.
High temperature baking- Baking at high temperature for a shorter time is critical to get that crust.

I feel bread making is just as much an art as science, do even though I have given the exact recipe, I have also made a video which shows all the steps in detail.

Once you master this, you will be able to make them at home with the ingredients of your choice, I use unbleached organic flour and organic butter.

Ladi Pav

Pav Bhaji, Batata vada or kutchi dabeli, these all dishes are incomplete without a perfect Paav. This easy to make recipe will remind you of the Ladi pav from Mumbai.

Course bread, Snack

Cuisine Indian, Maharashtrian

Keyword Ladi Pav, Paav, pav, pavbhaji, vadapav

Prep Time 20 minutes

Cook Time 10 minutes

2 45 minutes

Total Time 30 minutes

Servings 6

Ingredients

190 gms Water About 3/4 and a little more
7 Gms Instant Yeast About 2 1/4 Tsp or 1 packet
2 Tbsp Sugar
250 gms All Purpose Flour
3 Tbsp Unsalted Butter melted
1 Tsp Salt

Instructions

Heat the water to 100F. I use a thermometer to check because this is critical for the yeast to rise.
Add sugar and yeast and set aside for 5 mins
Add melted butter to the flour and mix. Add salt and mix it a little more.
By now the Yeast mixture should be frothy, this shows that the yeast is active
Add the yeast mixture to the flour and mix until it comes together.
Now take the mixture on the counter and knead for good 10 mins. Don’t be alarmed if the mixture is wet, as you knead you will see that it comes together.
Dont be tempted to add more flour. Lose dough is key to a fluffy and soft bread
Put the dough in a greased bowl, cover and let it rise for about 50- 60 mins. The dough should double, so if the temperature is cold, let it rest for 60 mins
After 60 min, take the dough on the counter, deflate and knead for 3-4 mins
Divide in 12 equal pieces. I use a scale. Equal balls ensure that the bread is of same size and also cooks uniformly
Grease and dust with flour a 9×13 pan. I use the Wilton Brownie pan.
Roll the dough pieces in a tight ball and arrange in the pan. Make sure when you roll, you are making the surface taught, and also the seam side should be down. This ensure that when the dough rises, all air gets nicely trapped, making for a spongy bread
Let the balls rest anywhere from 60-75 min. They should be visibly plump
Heat the oven to 450 F
Bake the bread for 8-10 mins. After 10 mins even if the crust does not look super dark brown, dont be tempted to bake longer
Take the pan out and immediately brush with a little butter
Cool on the baking rack.
Enjoy the Paav is ready

Recipe Video

Tags breads, egg less, indian food, kutchi dabeli, marathi, masala pav, misal pav, mumbai street-food, pav, pav bhaji, street food, vada pav, vegetarian

Appetizer Fusion Maharashtrian Snack Vegetarian

Sweet Potato Hasselback Dabeli

Post author By Anagha
Post date January 18, 2019
4 Comments on Sweet Potato Hasselback Dabeli

I love street food. I feel that is an easy, fast and cheap way to experience the local cuisine. Anytime I travel to a new place, I make sure I visit the local markets and enjoy the street food. In India street food changes from town to town. When you are in Mumbai, you get to enjoy amazing Vada Pav, Pav Bhaji and of course Dabeli.

Dabeli which translates into ‘pressed’ is one of my favorite street foods. It is believed to have originated from the Kutch region of India and also known as Kutchi Double Roti. I still remember eating one of the best dabelis when I visited my cousin in Mulund, Mumbai.

I will write a post and share a recipe for Dabeli soon but today’s dish is all about Hassleback. Hassleback potatoes are a fun way to cook, and dress up an otherwise boring potato. I am not the greatest fan pf potatoes however I love sweet potato.

Sweet potatoes are a great source of complex carb along with many nutrients like Vitamin A, C and B making it a power house. It lends it self well to sweet and savory dishes. Sweet potato gnocchi , to pie to fries and so much more. So I try to incorporate Sweet potatoes in our diet when I can.

When I visited Delhi, I really enjoyed the road side snack of roasted Sweet potato sprinkled with some chaat masala. I love the earthy flavor. In fact winter is the best time to visit Delhi. If you happen to be there, I would highly recommend doing a Food tour of Old Delhi with my friend Anubhav with Delhi Food walks.

Today’s dish is inspired by my travel to Delhi and Mumbai, my love street food. It’s easy to make, its healtheesh and looks impressive. You can play with the many flavors or spices that you might have in our pantry, can not go wrong.

Print Pin

Sweet Potato Hasselback Dabeli

Course Appetizer, Snack

Cuisine American, fusion, Indian

Keyword dabeli, easy to make, hassleback, kutchi, potato, snacks, sweet potato

Prep Time 10

Cook Time 1

Total Time 1 10

Servings 2

Author Anagha

Ingredients

2 Sweet Potatoes Try and pick long and narrow ones
1 Tsp Kosher Salt

Spice Butter

4 Tbsp Unsalted Butter
2 Tbsp Dabeli Masala You can use a market bought or make at home

Garnish

1/2 Cup Pomegranate Arils
1/2 Cup Spiced peanuts I will share my recipe soon
1/3 Cup Fine Sev
4 Tbsp Chopped Cilantro

Instructions

Preheat the oven to 450 F

Prepare the potatoes

Scrub and wash the potatoes the potatoes
Slice the potatoes thin leaving about 1/4 inch at the bottom uncut. You can use two chop sticks or even wooden spoons to guide the knife and prevent it from cutting it all the way through.

Spiced butter

Heat the butter in a sauce pan till just melted. Turn off the heat and add the Dabeli spice mix.

Assembly

Take a baking sheet or a overproof pan, I like using a cast iron pan
Arrange the potatoes on the sheet with the cut side up
Brush on half of the butter mixture, making sure to get in between all the slices.
Bake until tender and crisp, 45- 50 minutes.
Take out of the oven, and brush the remaining butter mixture and bake for another 20-25 mins.

Garnish

Place the potatoes in a serving dish. Drizzle the date chutney and mint chutney
Sprinkle some cilantro, pomegranate, Spiced peanuts and the Sev

Note:

I have made a small video of how to cut the potatoes in thin slices without cutting it through. Here it is.

India Travelogue

Jodhpur- the blue royal city of Rajasthan Part 1

Post author By Anagha
Post date January 12, 2019
No Comments on Jodhpur- the blue royal city of Rajasthan Part 1

I am visiting India, my husband and I decided to spend a weekend in Jodhpur. It was an awesome trip. Since this was our third trip to Jodhpur, we decided to focus on our favorite things. Meherangarh fort and food were on the agenda.

We stayed at Pratap Niwas, a small hotel on the outskirts of the city. Its a new building but they have used the materials from the old forts and Havelis and beautifully recreated the look.

The property has a beautiful courtyard where you can sit and enjoy your dinner along with a live entertainment every evening. The rooms were adequately equipped and quite spacious.

The first thing on the agenda was Meheran Garh, this is my favorite forts across all of Rajasthan. Its grandeur and sheer presence is unmatchable. Built by Rao Jodha in 1459, this fort is glorious. The name Mehran Garh, comes from the word Mehr, which means ‘the sun’ in Rajsthani launguage. This royal family consider themselves the descendants of the Lord Surya. Its location, 400 feet above the surrounding plains makes it stand out and make it look unsurmountable. I have visited Meherangarh twice yet I was still just as excited to visit the third time. I waited while my husband went to get the tickets and audio guide. We entered the Jaipol, bought our tickets and took an elevator to the next stop on our tour. This place provides a beautiful and expansive view of the Jodhour. You can see the Blue room tops which give this city its name, the Blue City. Its said that the Blue houses are Brahmin houses and this Royal family was in-charge of protecting them. This is where you could see the ramparts and canons, ready to fire at the enemy which is probably this fort was never under siege. We continued our tour of various elaborately decorated and preserved rooms of the fort. Some are made with various mirrors and colored glass. Royal Darbar room with the throne which takes you back to the courtroom of the Royal family.

Jhanki Mahal which has stone screens called Zaroka, this allowed the Royal women to stay in their veils and yet watch all the activity happening in the courtyard. You also see a collection of baby cradles in this room.

Beautiful Moti Mahal

Moti Mahal You step into a courtyard from Moti Mahal

Courtyard is one of my favorites, you get to experience the open air along with privacy.

In the courtyard[/caption] You need many hours to appreciate all that this place showcases, courthouses, sintricate carvings and expansive courtyards, elaborate balconies, arched galleries and so much more. You go back in time as you walk through different rooms and can almost hear the sounds of the trumpets and the anklets worn by the Royal women, and see Old weapons, Jewelry, fabrics from the gone era.

We completed our trip and were super hungry, we headed to the main town for our next destination, my favorite thing to do, food tour. Jodhpur is known for many yummy delicacies and I wanted to explore all those joints.When you talk about Rajasthani women, the first that comes to mind is beautiful clothes and jewelry. You get to see beautiful, vibrant colors and traditional dyeing techniques like Bandhani, Shibori still being used.

Fabric dyeing

We saw these women working on the roadside on our way to Clock Tower market.

Hope you enjoyed reading this travel diary, come back to read Part 2 which is all about the incredible food we enjoyed.

Tags bluecity, clubmahindra, jodhpur, rajasthan, travel india, visit jodhpur