Monday, 29 September 2014

Carrot-Tofu Paratha

The mothers all around the world have this daily struggle of getting their kids to eat the right food throughout the day. We all get worried when kids run away when something healthy which is not of their interest is served on the dining table. Adding to the worries is also a point of nourishment if we don’t get them to eat the meal essentials. So, if our kids can atleast bless us by eating parathas we can do a lot with it and find out various ways to get them eat the healthier stuff as well.  This post of mine is also intended to deal with such situations and helps all the mothers out there to sit back and enjoy their kids chewing this “Carrot Tofu Paratha”. Not only kids, but sometimes even adults are fussy eaters when it comes to healthy meals, and this paratha is just the perfect savior to be served along with accompaniments and hot tea.  Here is how you can do it…

For Dough:-
1½ cup, split yellow lentils(moong dal), soaked for 3 to 4 hours and drained
1 tsp, cumin seeds
1 inch, piece of ginger
4 cups, whole wheat/multi grain flour (atta)
Salt as per taste
Water for kneading

For Stuffing:-
2½ cups, carrot, grated
150 gms, tofu, grated
1 tsp, carom seeds(ajwain)
3 tbsp, mint leaves, finely chopped
1 tsp, dried fenugreek leaves(kasuri methi)
½ cup, coriander leaves, finely chopped
¾ tsp, chaat masala
½ tsp, black pepper powder
1 nos, small green chili (optional)
1 tsp, cumin seeds
Salt as per taste

For dough:-
Grind together soaked moong dal, cumin seeds and ginger to a smooth paste.

In a large bowl, combine salt, flour and grounded moong dal mixture.

Gradually add water and knead to form a medium soft dough. The dough should neither be very hard nor sticky,

Cover with a damp cloth and let it rest for 15 mins.

For Stuffing:-
Remove any excess water from the grated carrot and tofu.

In a bowl, combine grated carrot, tofu and all the other ingredients mentioned under “For Stuffing”.

For Paratha:-
Divide the dough into equal medium sized balls or depending upon the size of the paratha to be made.

Take one ball of the dough. Roll it out into small circle taking care that the edges of the rolled circle is thin and the center part is slightly thick.

Take the rolled circle in your palm. Place enough of carrot tofu stuffing in the center of the rolled small circle.

Bring all the edges of the circle together to seal the stuffing.

On a floured surface, gently press the stuffed ball and roll out into a uniform paratha. If needed and the paratha is sticking to the surface while rolling, you can apply a little more flour.

Do not apply too much pressure at one place or else the paratha will tear and stuffing will come out.

Place it on the hot griddle and allow it to get brown spots on the lower side.  Flip it and repeat for the other side.  Apply ghee, butter or oil and fry till you get nice brown spots and parathas are cooked well.

Serve them hot with butter, curd, pickle or ketchup.

This post is my proud contribution to the 

Friday, 26 September 2014

Lemon Curd-Blueberry Mascarpone Cheese Tart

Recently I visited a French patisserie corner here where I picked up a delicious lemon tart to quench my lemony desire. This tart had a beautiful sheen of irresistible lemon curd on the top which provoked me to make the lemon curd for myself too. The other day itself I went on to make the Lemon curd at home. Then, to my fortune, I also had my home made mascarpone cheese and tart dough in my refrigerator and my light bulb blazed to create the Lemon Curd Mascarpone cheese tart. I felt something was still missing to give a punch to the tart, and that was fulfilled by the idea of adding a special layer of blueberry on the tart. And everyone would agree that the lemon and blueberry combination tastes like heaven which gave my tart an uplift. In no time, I was on the job to combine all three and the story follows….

Tart shell 8 inch (recipe here)
175 ml, whipping cream, chilled
½ cup, confectioner’s sugar

For Blueberry sauce/preserve:
1½ cup blueberries (fresh or frozen)
1/3 cup, sugar, you may add more if you prefer more sweetness                 
¼ cup water

For Lemon curd layer:
½ cup, mascarpone cheese (recipe here)
½ cup, lemon curd (recipe here)
2tsp, gelatin
Water as required

For Blueberry layer:-
½ cup of prepared blueberry sauce
½ cup, mascarpone cheese
2 tsp, gelatin
Water as required

For top layer:-
¾ cup, lemon curd
1/3 cup+2tbsp water
1¼ tsp, gelatin
Remaining blueberry sauce/preserve

Bake 8 inch the tart shell as per the recipe mentioned here

In a pan, combine blueberries, sugar and water and cook till it forms a thick sauce/preserve like consistency. Take it off the stove and cool. Keep it aside.

Whip the cream along with confectioner’s sugar till it forms the stiff peak, keep it aside

For lemon curd layer:
Sprinkle 2-3 tbsp of water over the gelatin and allow it to bloom for 5 minutes.

In a bowl combine lemon curd and mascarpone cheese, mix very well. Add half of the whipped cream to the lemon curd-cheese mixture and mix very well.

Heat 1/3 cup of water in small pan, add gelatin in it and stir until its dissolve well. Take it off the stove and cool for a minute or two.

Add dissolved gelatin in lemon curd mixture and mix very well.

Pour this mixture in prepared tart shell till half level. If any extra lemon curd-gelatin mixture remains, you can pour it in a glass to make it a glass dessert. Refrigerate till set.

For blueberry layer:
Sprinkle 2-3 tbsp of water over the gelatin and allow it to bloom for 5 minutes.

In another bowl, combine prepared blueberry sauce/preserve and mascarpone cheese, mix very well. 
Add remaining half of the whipped cream to the blueberry-cheese mixture and mix very well.

Heat 1/3 cup of water in small pan, add gelatin in it and stir until its dissolve well. Take it off the stove and cool for a minute or two.

Add dissolved gelatin in blueberry mixture and mix very well.

Pour this mixture over the lemon curd-cheese layer. If any extra blueberry-gelatin mixture remains, pour it in a glass over the lemon curd layer. Refrigerate till set.

For top layer:-
Sprinkle 2 of water over the gelatin and allow it to bloom for 5 minutes.

Heat 1/3 cup of water in small pan, add gelatin in it and stir until its dissolve well. Take it off the stove and cool for a minute or two.

Take 2 tbsp dissolved gelatin and mix it in blueberry preserve/sauce and add remaining gelatin to the lemon curd and mix well.

Pour the lemon curd gelatin mixture over blueberry cheese layer.

Randomly pour the blueberry gelatin mixture over the lemon curd and either with the back of the spoon or with Index finger (wear gloves) give it a swirl. Refrigerate till set.

Once done, slice them and enjoy the blissful cheesy treat.

You can also use readymade blueberry preserve if blueberries are not available in the market.

Wednesday, 24 September 2014

Home-made Lemon Curd

Lemons! Gosh…what an aroma, what a color, what a beauty, what freshness…Heavens!! Yeah, lemons are very vital part, always in my vegetable shopping list. I always make sure that my refrigerator have enough of lemons stocked in it. I am so fascinated by these small beauties, whenever am off to shopping, these are always in my cart.

“Garnishes, using your zests in my desserts, flavoring the salads, squeezing you in almost all the daily cooked meals, adding you to glass of warm water and enjoying you any time of the day, health benefits you give… Boy, how can I keep you off from my home! This time it’s your turn to give me amazingly luscious, tarty, irresistible Lemon curd, yeah Lemon curd…..”

4 nos, eggs
½ cup (120 ml), lemon juice
1½ tsp, lemon zest
1 cup, Castor sugar
75 gms, butter, cut in small pieces


In a heat proof glass or steel bowl, combine together the eggs, sugar, lemon juice and lemon zest until blended.

Place the bowl along with mixture over a sauce pan of simmering water

Cook the mixture stirring constantly to prevent it from curdling

 After approximately 9-10 minutes, mixture becomes thick like sour cream. 

Take it off the stove. Add butter and whisk into the mixture until the butter has melted. 

Let it cool. The lemon curd will continue to thicken as it cools. Immediately cover it to avoid the skin formation on the top, I covered it with cling wrap.

Refrigerate it and store it easily for a week in an airtight container.

I like the tartness of the lemon very much, so I have added 120 ml of lemon juice, if you prefer little less tarty then proceed with 100 ml of lemon juice and rest of the ingredients with same measure.
 To make it more light,you can whip 75 ml of whipping cream and gently fold it in lemon curd.