Grilled Pineapple & Cottage Cheese Bites - Desi Health Bites!

In a country where most recipes begin with heating oil in a pan and end with a tempering of oil and spices, disseminating information about cooking oil is a welcome idea. Fortune Foods invited food bloggers to come up with healthy recipes as part of an initiative to highlight some facts and bust some myths about rice bran oil. 

The company launches a 100% rice bran oil, Fortune Rice Bran Health. This oil is extracted from the thin brown layer (or bran) of unpolished grains. The bran contains lots of vitamins and other micro nutrients, making it the most nutritious part of grains.

 Some benefits of rice bran oil : 

1. Helps reduce bad cholesterol: Fortune rice bran health oil has a key micro nutrient called

“oryzanol”, an antioxidant found only in the bran of rice. It helps reduce bad cholesterol, 

increase good cholesterol and keeps your heart healthy, making it a healthier choice. 

2. Keeps your heart healthy: FRBH contains more antioxidants than blended oils or pomace

olive oil. They fight harmful free radicals, which cause heart disease and other chronic 

illnesses, keeping your heart healthy. 

3. Helps to have better skin: Squalene is an organic compound naturally produced by human skin cells and is a natural moisturizer. Fortune Rice Bran Health Oil contains good amounts of it which prevent the ageing of skin.

A couple of myths related to rice bran oil 

1. Darker Oils aren’t good for health. It is a myth that colourless or transparent oils are healthier than dark oils. FRBH is refined optimally to keep all the essential micro nutrients 

intact. It has a darker appearance primarily due to Oryzanol. 

2. Rice Bran alters the taste of food: Rice Bran leaves no aftertaste. It does not have a

taste of its own, so it doesn’t interfere with the taste of food.

Here comes  a delightful tango of hot-sweet flavors, Grilled Pineapple & Cottage Cheese Bites. Light enough to be served as a summer appetizer, enough spices to tickle the Indian palate.  

Grilled Pineapple And Cottage Cheese Bites

Ingredients : 

Cottage cheese - cut into 1'' cubes - 200 grams (please read note)

Fresh peeled pineapple - cut into 1'' cubes - 1 cup
Red capsicum - 1, cut into 1'' cubes

For the marinade 

Fresh red chilies, slit - 15-20  

Fresh coriander, chopped - 1/4 cup

Garlic - 5 pods
Oil - 1 tablespoon plus 1 teaspoon
Roasted cumin powder - 1 teaspoon
Salt to taste
Fresh, thick hung yogurt or low fat set dahi - 6 tablespoons

Chat masala - 1 teaspoon

Roasted chickpea flour - 1.5 tablespoons
Kasuri methi, toasted and crushed - 1 teaspoon
Oil - 1 tablespoon

Plus extra oil for grilling

Method : 

To make the marinade 

• On low heat, heat 1 teaspoon oil in a pan. Tip in the chilies, saute till lightly blistered. Now add the coriander and saute till just shriveled. Transfer to a plate, let cool. 
• Grind the sauteed chilies, coriander, garlic, cumin powder, a tablespoon of oil and salt to a smooth paste. At this point, you can store the paste in an airtight jar for a day in the fridge.
• Whisk 3 tablespoons paste with the yogurt, besan, chat masala, kasuri methi, going easy with more salt as chat masala already has salt in it. Taste, adding more marinade if you want it to taste more assertive. 
• Take the paneer, pineapple and capsicum in a bowl, scrape the marinade on top . Mix gently, coating the pieces well. Marinate for at least half an hour or longer in the fridge if convenient. Thread so that pieces of paneer, capsicum and pineapple alternate on the skewers. 
• Heat a non stick tawa. Brush generously with oil. On medium heat, grill till lightly charred, brushing oil lightly as needed. Take care not to overcook or the paneer will become tough and chewy. Serve immediately. 

Succulent pieces of sweet pineapple, soft cottage cheese and crunchy red peppers, I thought is a winning combination! You could even skip the cottage cheese to make it a really low calorie version!

Please note: I have used home made cottage cheese made with 3% milk. You can use store bought paneer or even pressed and drained firm tofu. 

Any remaining ground paste can be simply whisked into fresh yogurt, add a simple tempering of mustard and curry leaves. Enjoy with hot steamed rice or parathas. Or even tossed with cubed chilled cucumber as a snack!

This blog post is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter 

Puff Pastry Tartlettes - With Oven Roasted Cherry Tomatoes & Basil

I haven't been baking a lot of late nor been very active here. Apologies and thank you for still being around! Glad to have some home made rough puff pastry in my freezer, versatile and so convenient. Indulgent stuff like these Orange Curd filled Mille Feuille or with just some cinnamon sugar sprinkled on top, you could churn out sweet some things without much effort.

Think savory and you could probably use just about anything you fancy or have on hand. Thaw the frozen pastry overnight in the fridge, roll and bake the next day. Some extra baked pastry I had dumped in the freezer was good too. Warm, flaky puffs in minutes literally, what's not to love?

My sister who ate home made puff pastry for the first time, was very pleased with the buttery flavor. It is rich of course, best eaten as an indulgence.  Not a bad idea really, you must have some of this pastry in your freezer. Makes me wish I had air-conditioning in my kitchen so I would never run out of puff pastry ever!

Made these tartlettes topped with sweet caramelized onions, tart roasted cherry tomatoes, garlic and basil. (This has to be one of the most common recipes you will find!) Simple, flavorful!

Ingredients : It is hard to specify exact quantities of both the pastry and the topping. Here is an approximate. Better to have more of the pastry and topping than less!

Home made rough puff pastry - 1/2 recipe here (please read note)
Cherry tomatoes, halved - 200 grams
Extra virgin olive oil - 2 tablespoons (divided use)
Onions - 2 medium sized
Garlic pods - 6-8
Fresh basil leaves - a handful
Salt and freshly ground pepper to taste.

Method:

To bake the pastry

• Thaw the pastry (still wrapped) overnight in the fridge. Be sure you work in a cool kitchen, preferably cooler hours of the day. If making the rough puff pastry the ideal temperature should be around 18 C.
• If the pastry is still very firm, leave it in the wrap on the counter till it is fairly firm but pliable enough to roll without a lot of pressure. Excessive pressure may glue the layers together!
• Line a baking tray with parchment. Dust the counter lightly with flour. 
• Roll the pastry about 4 -5 mm thick. Using a pizza cutter and a ruler as a guide, cut into 2'' squares.
• Transfer to the baking sheet, cover the surface with cling film and chill again for an hour to firm up again. (Good time to get your topping ready)

• Pre-heat oven to 180 C / 350 F. Bake the pastry for about 25-30 minutes (depending on the thickness) or till golden and crisp. Store air tight if not using immediately. I have refrigerated and also frozen the baked pastries at this point, worked well for me!

For the topping ( you could make this ahead and refrigerate)

• Slice the onions about 3-4 mm thick. Heat 1 tablespoon oil in a wide pan. Tip in the onions and cook on low heat stirring now and then, till the onions are soft but not mushy, golden and caramelized.  Add 1/2 tsp sugar and salt to taste. Please do check this link for caramelizing onions just right. 
• Lightly grease a large baking tin. Toss together the tomatoes, garlic, salt and pepper, top with the basil. Place tomatoes cut side up, bake in a 180 C preheated oven for about 30 minutes or till the tomatoes are done. Be careful not to over bake or they will turn chewy and dry.

• To serve. Top each tartlet with some of the caramelized onions and some roasted tomatoes. I liked it with lots of onion with the tomatoes as it helps balance the tartness. Warm in a 180 C oven for 5 minutes. Garnish with fresh basil and serve immediately.

Please note : These tartlettes were a result a new recipe in quest of easier pastry. It was fairly good of course, but Ieft a couple of questions in my mind. Can't wait to make it again! You could try this recipe above or use store bought puff pastry.

Which is your favorite recipe for rough puff pastry? Tell me how I can use the rest of the pastry in my freezer!

Creamed Corn In Savory Choux Puffs

When I registered for the Indian Food Bloggers Meet, little did I expect this excitement and anticipation!  Apart from the all the events planned at the meet, there are contests with tempting prizes to be won.  Team IFBM first gave us  'plum assignments' as some of my fellow bloggers put it, and then one with corn.  Now, you can't be a food blogger and not lust after every little thing which has potential to be a prop.  Especially if it is cheerful looking colorful bake ware!

Freedom Tree, Latika Khosla's niche design studio specializes in furniture, fabrics, lamps, rugs, kitchenware, bake ware among other things.  Not hard to guess that the prize for the Freedom Tree Contest is a special hamper of bake ware!  Being true to my community, eying that hamper from that vibrant collection, here comes my baked savory dish with fresh corn as one of the main ingredients.

Fresh and juicy corn on the cob is a treat in itself.  In a creamy herbed sauce, it makes a delicious dip or topping.  Here comes creamed corn filled in the custardy  interiors of savory choux puffs.  

Creamed Corn Filling 

Ingredients

Fresh corn - 1 1/3 cups, boiled with a pinch of salt till tender and drained
Butter - 2 teaspoons
Garlic - 2 pods, grated
Fresh cream ( I use Amul)  -  1 cup
Milk - 1 cup
Onion powder - 2 teaspoons

Flour - 2 tablespoons
Dried thyme - 1/2 teaspoon
Salt - to taste
Fresh ground pepper - to taste (be generous)

Grated cheddar - 1/4 cup (optional)

Method: In a bowl, whisk together the cream, milk, onion powder and flour.  Set aside.  In a medium sized pan, on low heat, heat the butter with the grated garlic.  Do not let it brown. Pour the cream mixture and stir constantly till fairly thick and very creamy.  Stir in the corn, herbs, salt and pepper. Stir in the cheese. Taste and adjust the seasoning. 

Variation : You could also try stirring in some basil pesto or mashed roasted red peppers into the corn filling. 

Choux Puffs 

Michel Roux's recipe from Finla's blog .  Please do watch this video here if making choux pastry for the first time.

  

Ingredients - I made about 12 small buns with half the recipe below.

Water - 125 ml
Milk - 125 ml
Unsalted butter - 100 grams, very soft and cut into pieces
Sugar - 1 tablespoon
Salt - 1/2 teaspoon
Flour - 150 grams
Onion powder - 2 teaspoons
Eggs - 192 grams / 4 eggs

Extra egg for egg wash

For the garlic and herb butter

Salted butter, soft - 2 tablespoons 
Garlic grated, 1 or 2 cloves
Dried herbs - 1/4 teaspoon

Mix all ingredients. 

Getting ready : 

• Line your baking tray(s) with baking parchment. 

• If piping the pastry, have a pastry bag fitted with a plain nozzle or just a coupler, folded and poised over a glass to spoon the pastry in.  You could also just spoon the dough using 2 spoons.
• You will need a spatula, a wooden spoon, a heavy saucepan, another medium sized bowl to beat the pastry in.  A hand mixer or a stand mixer. You could also beat by hand. A stand mixer makes it very easy. 
• A pastry brush to glaze the tops. 

          Method : Mise en place.  Pre heat oven to 200 C / 400 F.

• Sift the flour with the onion powder.  Keep it in a bowl near the stove. 
• Take the butter, water, milk, sugar and salt in the saucepan.
• Over low heat, bring the water to a rolling boil.  The butter should melt before the water starts boiling.
• Take the saucepan off the heat, dump all the flour at once into the boiling water.
• Stir rapidly with the spatula or wooden spoon till the mixture is smooth and starts coming away from the sides of the pan.
• Put it back on the stove, over medium heat. Vigorously stir the flour mixture  without stopping.
• Keep beating till it forms a thick smooth ball, a slight crust at the bottom.  This may take a couple of minutes or longer.
• Quickly, transfer it to the waiting bowl (or the bowl of the stand mixer*).
• With the hand mixer at low speed in the bowl, slowly  start adding the whisked egg little by little (one by one) to the hot dough.   I half expected scrambled eggs! 
• Increase speed to 3.  Make sure the egg you have added is fully incorporated into the mixture before adding more egg.
• At first you will see the mixture break up and look curdled.  Then it will gradually come together. 
• Keep adding the whisked egg, checking the dough for consistency when about 2 tablespoons of egg is left.
• Using the spatula, drop some of the mixture into the bowl.  If it falls in a thick ribbon/ curtain, you are there .  Do watch the video.  If the dough doesn't drop or is very thick , add the remaining egg, beat again till fully incorporated.  Check again. I had to add about 1 tablespoon more for HALF the recipe.  If the dough kind of just flows down, you know you have added more egg than you need to.
• Transfer the mixture into the pastry bag (not sure if you could keep the dough waiting). Pipe about 12 mounds of pastry spaced 2 inches apart. Brush with the beaten egg. 
• Bake at 200 C for 15 -20 minutes.  The baking time depends on the size of the buns
• The pastry must be puffed, golden on top, dry and crisp.  To test, bake 20 minutes, take one out of the oven (still on), break open.  If the insides are wet, score the shells and bake for 5 minutes more.  Its fine if the insides are moist.  These taste good warm too!
• Reduce the oven temperature to 180 C / 350 F.  Cut the buns into half, pull out any moist centers.  Brush the outer part very lightly with the garlic butter.  Bake for about 5-10 minutes or till crisp. 
• Cool about 5 minutes, fill with the creamed corn and serve immediately.
  If not using the puffs immediately, cool them after baking the first 20 minutes, store them in an airtight container.  Bake the second time just before serving.
• You can freeze the baked puffs.  Defrost the puffs and then reheat in a 350 degree F (177 degree C) oven for 5 to 10 minutes, or until crisp.

Happy PS  : I think I am making progress with choux pastry!  I like these buns still soft and warm from the oven.  They should taste good filled and eaten when soft and fresh (not cold and soggy!).  Vary the amount of filling as you please. 

Expect more choux pastry based recipes here!

These puffs are my entry to the IFBM and Freedom Tree Baking Contest. 

DISCLAIMER:*This post contains affiliate links. This means if you click on the link and buy through the link, I will earn a tiny commission on the same. I recommend products which I have used and found good or products I would consider for myself based on recommendations from my trusted baker friends. There will not be any extra cost to you. This commission will help me with me costs of running the channel and bring out more videos for you. Your support will be greatly appreciated.

Grissini - And The Winner Of The Giveaway!

One of the things I do enjoy, but pay relatively less attention to while eating out are the humble bread sticks. I am sure I am not the only one who is guilty on this count. Well, not really anyone's fault as they are mostly placed quite inconspicuously on your table along with breads and dips. You would have savored barely a couple of these and your choice of appetizers land, shifting focus. Not fair at all, I think. They are just bread sticks but are surely meant to be savored with all the due attention things as crispy and crunchy as these deserve?

I have made these earlier, a chewy version with onions and another with part whole wheat  which were really good too, but the latter need prior planning with a pre-ferment in the picture. Now it can't really hurt to have a quicker, equally good version in your repertoire...for all those emergency or spur-of-the moment needs for some nice bread sticks.

These thin bread sticks or Grissini come from Susan's inspiring blog Wild Yeast.  Apart from making a great make-ahead appetizer, a bouquet of these add visual panache to your dinner table says Susan - indeed! One word of caution though, have plenty on hand, put them on the table only at the last moment as these break quite easily. Don't underestimate the ability of these sticks to disappear quickly as you may tend to grab one (even as you chide your hubby or child not to do exactly that) each time you pass by...

A really simple recipe made with a simple pizza dough, which will take 90 seconds to make in a food processor or with about 8-10 minutes of kneading by hand. The recipe uses water at room temperature and less yeast for a slower rise, meaning better flavor. You could get creative with the toppings and make a variety of these. But be sure to use enough salt in the dough (specially if not using salt as a topping) as inadequate salt may make your grissini taste flat.

Sea salt, chilli flakes, zatar, ground pepper, mixed Italian herbs could be a few you can use by way of toppings. The original recipe makes a whole lot of them, I have halved the recipe and saved half of the dough in my freezer to bake a small pizza or more grissini. Though grissini is not difficult to make, it does take some time and patience to roll, cut and shape, then bake multiple batches if using the average Indian home size oven.

Ingredients: (for half the recipe on Susan's blog, original recipe from Baking Illustrated)

• Flour - 312 grams
• Water at room temperature - 198 grams (aprox 3/4 cup plus 2 tablespoons)
• Instant yeast - 1 teaspoon
• Salt - heaping 3/4 teaspoon (will use a tiny bit more next time)
• Olive oil or any neutral tasting oil such as sunflower - 1 tablespoon
• Topping of your choice (suggestion - a mixture of coarse Kosher salt, coarsely-ground pepper, and chopped fennel seed as suggested by the original recipe, or just salt and pepper or salt and Italian herbs)
• More oil for brushing

Method:

1. Sift the flour, yeast, and salt to make sure the salt is evenly distributed.(Or place in the bowl the food processor. Pulse a few times to combine.)
2. Add the water and oil, mix till the dough comes together. (Combine the water and olive oil in a liquid measuring cup. With the processor running, add the liquid to the dry ingredients in a steady stream)
3. Knead on a lightly floured surface till smooth and elastic, about 8-10 minutes( If using a food processor, process until the dough is smooth and elastic, about 90 seconds.)
4. Place the dough in a lightly oiled container or dough rising bucket. Cover the container and let the dough ferment at room temperature until doubled in volume, about an hour or so ( the time may vary, so go by the level of the dough as the correct indicator)
5. While the dough rises, prepare your baking sheets, line them with parchment. Keep the toppings, some oil, a silicon brush and a pizza cutter ready.
   
6. Preheat the oven to 180 degrees C / 350F.
7. Divide the dough into two equal pieces. Take one piece of dough, keep the other covered.
8. On a floured counter, roll the dough out into a rectangle to suit the size of your baking tray. I have rolled the dough about 3-4 mm thick, rectangle about 10''/7'', cut into 1.5 cm wide strips. ( Susan makes each of  them about 12 x 8 inches, cut into 16 equal strips). As Susan says, the exact dimensions are not critical, but be sure to cut and roll each piece into strips approximately the same thickness and width for uniformity in baking and to help you approximate the baking time for the next batch.
   
9. Using a pizza cutter, cut the rolled dough into strips of equal width. Remove each strip, place slightly apart. Fold each strip over itself (according to Baking Illustrated, this makes it stronger). On an unfloured surface, roll the strip into a long snake, try to keep the thickness uniform again.
10. Place the snakes evenly spaced across the width of the parchment-lined baking sheet. They won't very dramatically increase in size as you bake, but do not place too close or the sticks will grow into each other, have softish sides.
    
11. Lightly spray or brush the grissini with olive oil and sprinkle on the topping. 
12. Bake at 350F for 25 – 30 minutes, until light golden brown. Do not let them brown too much.
13. Cool on a wire rack. Store in an airtight container.

Serve them as is or with your favorite olive oil dip or even marinara sauce.

So these grissini from Susan's blog go to Susan's weekly Yeast Spotting!  Thanks Susan, you are an inspiration!

On to the giveaway results for the announcement made here. Thanks to everyone who left a comment and for all your wishes! The randomly chosen winner for the giveaway of Alice Medrich's Chocolate Holidays  is......

Nilanjana Majumdar!

Congratulations Nilanjana and here's wishing lots of chocolate happiness and fun trying out recipes from the book! Please email me your mailing address to sumadotrowjeeatgmaildotcom. The book will soon be on its way!