Layered Pasta bake with broccoli

I got to buy some fresh broccoli over the weekend. I was thinking of making a broccoli pesto sauce that I had seen while food gawking on the internet. Since I have run out of any kind of nut that I could use in the pesto, I decide on making a pasta bake. The alternate was a quiche but that would mean having to see the pack of pasta lying as is.

Broccoli is one vegetable that I've seen in the exotic section of every super market. This veggie is actually found so easily in the local market in Ooty and at a much cheaper price. Earlier I used to refuse to reach out for it cause of the exorbitant MRP displayed. Now, as I keep trying out different dishes and like to choose different veggies, this gets into the basket once in a while.

Broccoli has a very high iron content and I've seen it in many forms in the dabbas of pregnant and anaemic women. When buying broccoli, stay away from the ones which are turning brown at the tips of the florets.

Now, when it comes to this dish, the seasoning is all that matters. So ensure you add sufficient salt and pepper.

Equipment used :

• gas stove
• convection bake option in combination microwave
• round cake tin

Difficulty : Easy

Preparation time : 15 minutes

Cooking time : 25 minutes + 30 minutes for baking

Ingredients (Serves 2 as main course):

1. 1/2 cup of macaroni shell
2. 1/4 cup milk
3. 2 eggs
4. 1 head of broccoli
5. 1 largeonion chopped
6. 4 tomatoes chopped
7. 1 large pod of garlic chopped finely
8. 1 tbsp butter
9. 1 tsp olive oil
10. 2 tsp pepper (adjust according to taste)
11. 1/4 cup or more of grated cheddar cheese
12. Breadcrumbs - optional
13. Salt to taste

 How I made it :

1. Cook the pasta as per the instructions on pack. Reserve the hot water.
2. Put florets of broccoli into the hot water, while you chop onions, garlic and tomatoes.
3. In a pan, put in the garlic, butter and oil.
4. Turn on the flame and let the butter melt and oil get heated up.
5. Put in the onions and fry till translucent and pink.
6. Add the tomatoes and cook till soft.
7. Add the broccoli florets without the water. Discard the water now.
8. Add salt and pepper and let the broccoli cook. Turn off heat when the broccoli is 80% cooked.
9. In another bowl, beat the eggs and add milk. Add a little salt and pepper.
10. Preheat oven at 180 degree C
11. In a cake tin, layer with pasta.
12. Next put the broccoli mix.
13. Next sprinkle the cheese, as much as you like.
14. Pour over the egg and milk mixture.
15. I had some bread crumbs which I sprinkled on the top. This can be avoided. 
16. Bake for 30 minutes until top is golden brown.
17. Serve hot with tomato ketchup.

6

Stuffed Eggplant Recipe

Well, I wanted to use up the brinjal as well as cabbage lying in the fridge but could not zero in on one recipe that used both. I finally remembered the walnuts that I had and decided to make this recipe. I made cabbage sambar with the cabbage. Though the original recipe calls for the bigger variety, I made it with the small striped brinjals. The dish has a lot of texture to it because of the walnuts and the combination of the walnuts along with the brinjal is superb. I love walnuts and my dad sends me walnuts from his friend's farm in Ooty. Walnuts are supposed to be good for memory they say. Is it because they're similar in shape to the brain? But they are supposed to be loaded with Omega 3 fatty acids.

Ingredients :

1. 6 small striped purple brinjals
2. 1 medium sized onion finely chopped
3. 1 large tomato finely chopped
4. 1/4 cup walnuts chopped coarsely
5. 1/2 tsp red chilli powder
6. 1/4 tsp garam masala powder
7. 1/2 tsp cinnamon powder
8. 1 tsp + 1tbsp olive oil
9. Salt to taste
10. Coriander leaves chopped - 1 tbsp
11. 30g cheddar cheese grated
12. Bread crumbs made from one slice of fresh bread - just blitz in the mixie jar.

How I made it :

1. Wash brinjal. Halve them.
2. Remove as much of the core that you can into another bowl. Keep aside to chop finely later.
3. Place the brinjal shells in salted water with the skin side up and boil for 5-6 minutes or until the skill is soft to touch and feels like it will break easily. This is important else you could get chewy shells which would destroy the dish. Drain, pat dry and keep aside.
4. Heat 1 tsp olive oil in a pan.
5. Add the onions. Fry till they turn pink and translucent.
6. Add the chopped brinjal centers.
7. After 2-3 minutes add the tomatoes. Fry till the brinjal is almost cooked. About 6 minutes. 
8. Add the red chilli powder, salt, garam masala and cinnamon powders.
9. Throw in the walnuts and fry till the brinjal is cooked completely.
10. Turn off heat and mix in coriander leaves. 
11. Now dip the eggplant shells in 1tbsp oil and put in oven with skin side down for about 3 minutes. I set the oven to 200 degree C and placed the shells in the topmost rack. 
12. Spoon in the mixture. Sprinkle bread crumbs and grated cheese.
13. Bake in oven for 20 minutes at 150 degree C or until cheese has melted and is brown on top.

Tips :

1. To ensure that you do not get a chewy shell, boil with skin side up. 
2. When pre-cooking in oven, place the shells with skin side down to avoid getting a chewy texture.

3

Baked Cheddar CheeseCake recipe

Once in a year, I am treated to CheeseCakes from D&N Confectionary, Japan. Thanks to my lovely brother who does not forget to get me and solely me a separate pack. Here's a link to the confectionary in Japan that makes these delicacies. 

Last year I had tried to make a similar cheesecake by following Diana's Desserts but then I think I did something wrong. I had two packs of cheddar cheese in my pantry and I've got to finish it all within the next month and so I decided to try cheese cake one more time. This time I tried it following the recipe from here. It turned out quite nice, soft, fluffy and light, melts in the mouth. However, the next time I will add vanilla essence or vanilla extract as the cake tasted too eggy. 

It being Valentine's season, I tried cutting out a heart (bleh).

Ingredients :

1. 50g/1/2 cup all purpose flour
2. 50ml milk
3. 50g butter
4. 30g cheddar cheese grated finely
5. 3 eggs - separated
6. 50g sugar - about 3 and 1/4 tablespoons
7. Vanilla Extract/Vanilla Powder - 1 tsp

How I made it : 

1. Sift the flour and keep aside. 
2. In a microwave safe bowl, place the butter and cheese.
3. Microwave on low power - about 20-40 for 1 minute.
4. Mix and repeat step 2 until the cheese has completely melted into the butter. This is a replacement for double boiling. I'm too afraid of double boiling lest I crack the little crockery that I have and also lose my precious ingredients.
5. Add the milk and let this mixture cool.
6. In a bowl, add flour, egg yolks and the cooled mixture from 5. 
7. Beat with a hand blender until well incorporated. Don't panic if this is a bit sticky and stretchy. All will be well once we add the egg whites. NO, DON'T add the egg whites yet.
8. Mix in the vanilla powder.
9. Preheat oven at 150 degree C. The time taken to preheat will be the same as the time taken to beat the egg whites.
10. Prepare your tin. Line with baking paper. I do not have baking paper and hence lined with aluminium foil. I then greased the aluminium foil lightly.
11. In another bowl, beat the egg whites on high until soft peaks begin to form.
12. Slowly add the sugar, a tablespoon at a time.  Continue beating until the egg whites are quite firm and the peaks hold. 
13. Mix in half of this egg white mixture with that of step 7. Mix well so that it is well combined. 
14. Add in the remaining. Fold it in until well incorporated.
15. Pour into round 7 inch cake tin and bake for 70 minutes. Place this cake tin in a deep tray or plate filled with water. 
16. I had covered my cake completely with anothet layer of foil once I was happy with the coloring on the top. This ensures
1. No further coloring, hardening of the top happens
2. The heat is well retained and the cake is completely cooekd through.
17. Take out of the pan as soon as the timer is done. Allow it to cool completely.

Tips :

1. Use only a 7 inch cake tin and that too a round one. The last time I had taken a chance with a square one and it did not set. 
2. Mix the whites and yolk batter well. Do not beat but fold one into the other slowly and gently.
3. Do not microwave the cheese butter mixture on high. Do it on a low power and for not more than one minute at a time. This is a replacement for double boiling.
4. Ensure that the cheese is well incoporated in the butter else you will have it all settle at the bottom of your cake.

2

My take on the nippattu

My good friend gave me a sample of her baked nippattu one morning and I flipped. It was just so god damned good. I knew I had to give it a try.
Those of you who do know me very well, I am a sindhi who loves her koki. This dish reminded me so much of the koki. Koki is an onion and green chilli mixed paratha. It is a very famous breakfast across all Sindhi households, eaten with curds, pickle or white butter and sugar.
Now, the nippattu is similarly flavoured and hence the instant liking. The original recipe is here but I added my own twist to it. Instead of 2 cups of plain maida, I used just 1. To substitute the remaining 1 cup, I added 1/4 cup makki atta (cornmeal), 1/4 cup rava, 1/4 cup rice flour and 1/4 cup whole wheat flour. I also skipped the baking soda. I never buy baking soda cause it can be quite harmful for the body I hear. However, I also hear that it is a fabulous household cleaner.

I did follow this recipe and tried baking the nippattu. There were two things that went wrong
1. I lost patience as I was able to bake only two at a time in my oven.
2. Mine were quite crumbly in nature cause of the rava that I had added to the dough.

I left half of the dough back in the fridge and today on this cold rainy afternoon, I fried them as small vadas instead and they were yummy and gone in minutes.

Ingredients :
1 cup maida
1/4 cup makki atta - cornmeal
1/4 cup rice flour
1/4 cup rava/semolina
1/4 cup whole wheat flour
1 large onion finely chopped
4 tsp white sesame seeds
1/3 cup oil
2 tsp sugar
Freshly chopped coriander leaves - as much as you like
1 tsp salt
4 tbsp melted butter - I used salted
3 finely chopped green chillies
1/4 cup warm water

How I made it :

1. Mix all the flours together. Add the salt, white sesame seeds, onion, green chillies, sugar and coriander leaves.
2. Make a well in the center. 
3. Pour in the melted butter and oil. Mix till the mix resembles coarse bread crumbs.
4. Now add the water cautiously. Add little by little until the dough comes together. You may not need to add the entire quantity. As the author of the original recipe suggests, the little water you use, the easier it is to roll out in the baked version.
5. Cover this with a damp cloth or cling film and keep aside for 30 minutes. 
6. Heat oil in a fry pan. 
7. Make small rounds out of the dough and when the oil is hot, drop these rounds in and fry till golden brown on both sides.

Serve hot. 

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