Panini All' Olio

Panini All'oli is a Italian bread rolls made with different shapes.  Please don't ask me what's the meaning of Panini All'Olio, I definitely don't know.  If anybody know the meaning of it I would be glad to know about that.  I made this very long time age and it's been sitting in drafts.  If you are continuously reading my blog for the past few weeks, you should have notice about the marathon among the bloggers.  Since I don't want to miss the marathon, I'm posting this today..
Again don't forget to check our bloggers in marathon  Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

Preparation Time: 20 minutes+ rising time
Cooking Time:  15 minutes
Makes 12 rolls

Ingredients:
Unbleached bread flour- 450 g
Dried yeast- 1 1/2 tsp
Warm water- 250 ml
Olive oil- 60 ml
Salt- 1 tsp

Method:
Sift the flour and salt in a large bowl.  Add the dried yeast and mix well.  Make a well in the center, add the olive oil and warm water little by little to make smooth elastic dough.  Knead the dough for 5 to 10 minutes.  Place the dough in a clean, oiled bowl.  Cover with a cling film and allow it to rise for 1 hour or until doubled in size.  Take the dough and punch the air back.  Divide the dough into 12 equal rolls and make it into shapes as follows.
To make finger shaped rolls:

1. Roll each piece into oval shape.
2. Start twisting the oval shape from the wider end
3. Form it into a finger shaped rolls.

To make twisted spiral rolls:

1. Roll each piece of dough into 30 cm long and 4 cm wide
2. Twist it loosely into spiral shapes and join the edges together

Place the finger shaped rolls and spiral shaped rolls in a baking sheet.  For the remaining rolls make them into round balls and place it in a baking sheet.  Cover loosely with a cling film and allow it to rise for 30 minutes.
Meanwhile Preheat the oven to 200 degree Celsius.

To make artichoke shaped rolls:

1. Using kitchen scissors make 5 mm deep cuts in the plain round dough.

Bake it in the preheated oven for 15 minutes.
Serve warm with butter and jam or just with hummus.

This recipe goes to yeastspotting

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Please Vote For Me

Hi Everyone,
   I'm happy to announce that my recipe Chum Chum is selected in the top 5 in Manjula's Kitchen Cooking Contest. If you think my recipe deserves to win, please vote for me.  To vote click here

Also don't forget to check out my blogging buddies in the marathon Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

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Cocoa Idli or Steamed Cocoa Cake

Please read this before you go to the recipe:
   I know you might feel weird by reading this title or you might have tried this earlier.  If you have tried this earlier it's ok, if not I just want to say a few words about this idli.  There is nothing to feel weird about this, after trying out all different idli's, dhoklas from our innovative bloggers, I just want to try some different idli.  That's how this cocoa idli is been created.  I made a semi sweet and instant version of this idli and served with vanilla custard.  Since I made it in a pan and cut them into squares, it doesn't looks like idli, but yes you can make it in idli plates. You can also make these idli's  with very little sweet that too in normal idli batter by adding cocoa and nuts.  Serve those idli's with spicy chutney or sambhar, I don't think you'll regret.  If you regret feel free to mail me, we'll keep it secret sssshhhuuu...

Also don't forget to check out my blogging buddies in the marathon Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:
Semolina- 1 cup
Oats- 1 cup
Cocoa powder- 1 tbsp
Brown sugar- 3/4 cup
Dessicated coconut- 1/2 cup
Walnuts- 2 tbsp chopped
Buttermilk- 2 1/2 cup
Bicarbonate of soda- 1 tsp
Salt- 1/2 tsp

Method:
Powder the oats in a blender.  Roast the semolina in a dry pan for 2 minutes.  Take it off from heat.  Mix all the ingredients to make a thick batter consistency.  Pour it in a greased round pan and steam for 10 minutes or until skewer inserted comes out clean.  Serve the idli's warm or cold with vanilla custard.
 You can also reduce the sugar to 1 tbsp and make the idli's and serve with spicy chutney.

This recipe goes to Any One Can Cook,  CWF- Oats hosted by Priya's Easy N Tasty Recipes started by Kiran, Twist The Traditional- Idli by My innovative Kitchen  .
Along with this recipe I'm sending Broccoli Dhokla and Corn Meal Bread to Fast Food Not fat Food by Now Serving

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Broccoli Dhokla

Since I was satisfied with my sweet corn dhokla last time, I decided try another version of dhokla, which is almost a very similar recipe.  This recipe is also adapted from Tarladala's site.  The actual recipe suggested green peas and a bit different combination of ingredients.  Yet the idea of doing this dhokla originated from Tarladala's site.  Hope you enjoy making this dhokla.
Also don't forget to check our bloggers in marathon  Priya Suresh,Jay, Gayathri, Monika, PJ, Priya Vaasu, Azeema, Reva,Veena, Usha & Soumya.


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 3 to 4


Ingredients:
Bulgurwheat- 1 cup
Semolina- 1/2 cup
Broccoli Puree- 1 cup
Yogurt- 2 cups
Bicarbonate of soda- 1/2 tsp
Salt- 1/2 tsp


Method:
To make broccoli puree:
Add 5 to 6 florets of broccoli in boiling water for 3 minutes. Remove it and puree it in a blender by adding little water.
Mix all the ingredients together in a large bowl, until they look well combined.  Grease a round pan, pour the batter and steam it in a steamer for 5 to 10 minutes, or until a skewer inserted comes out clean.
Serve the dhoklas warm with tomato chutney.  I served it with some beetroot chutney.


This recipe goes to Any One Can Cook , Food palette series- Green and to Breakfast Club hosted by Maison Cup Cake started by Fuss free flavours

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Corn meal bread

This is the most simple bread probably I ever made.  You don't need any special techniques, or mixers to make this bread.  Just a quick mix of the ingredients and put it in the oven for few minutes, you'll end up in a lovely soft bread. May be the soft texture is from the cornmeal, you can serve these breads for breakfast with some syrup or you can serve it  with some curries  like me : )

Also don't forget to check our bloggers in the marathon   Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 2

Ingredients:
Cornmeal- 120 g
Wholewheat flour- 120 g
Olive oil- 50 ml
Milk- 100 ml
Egg-1
Brown sugar- 1/2 tbsp
Baking powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Caraway seeds- 2 tsp
Salt- 1/2 tsp

Method:
Mix the flour, salt, sugar, baking powder and turmeric powder together in a large bowl.  In a separate bowl mix together the egg, olive oil and milk.  Add the wet ingredients to the dry ingredients and mix it without any lumps.  Mix 1 tsp of caraway seeds along with the mixture.  Grease a 20 cm square tin and pour the mixture, sprinkle the remaining caraway seeds on top of it.  Bake it in the preheated oven for 20 minutes or until a skewer inserted comes out clean.
Serve the bread warm with butter and maple syrup.

This recipe goes to Cooking with seeds- Caraway seeds by Priya's Easy N Tasty Recipes,  Bread Baking Day 36 hosted by Girlichef Originally started by Zorra,  Whole Wheat for Breakfast by Lite bites.

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Any One Can Cook : Series 12

Thank you everyone for participating in Any One Can Cook and showing your support, you have made it a success. This is the successful twelfth series of Any One Can Cook.  My special thanks to everyone who take your time and link your recipes for this event every week.  Looking forward to enthusiastic support this week.

To view the event details and previous series  click here.

Just remember a few rules before linking your recipe, your recipe should fall under any one of the following categories. When you are linking your recipe here, please give the short form as I have mentioned to make it easy for the readers.

For Beginners- FB

With Less Ingredients- WLI

With Minimum amount of time- WMT

Archived recipes can be sent just by giving a link to the event in your post. 

If you find any trouble in linking your recipe please mail me your recipe link ayeesha.riaz@googlemail.com.

Also don't forget to check out my blogging buddies in the marathon Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

Link will be opened from Monday- Friday, European Greenwich Mean Time. Without any delay link up your easy and yummy recipes.  Let's get started.... 

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Potato Rolls

These are one of most soft rolls.  If you are an Indian and you are used to Aloo parathas, it's something just like that.  It retains it's soft texture even after a long time.  Goes well with soup or curries.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves 3 to 4

Ingredients:
Wholewheat flour - 100 g
Bread flour- 200 g
Mashed potato- 100 g( you might need 1 medium sized potato)
Dried yeast - 1 1/2 tsp
Warm water- 75 ml
Olive oil- 1 tbsp
Honey- 1 tsp
Coriander leaves- 2 stalk finely chopped
Sesame seeds- 1/2 tbsp ( optional)
Milk- 1 tbsp
Salt- 1 tsp

Method:
To make the mashed potato:
Boil 1 medium sized potato and mash it well with a masher.
Sift the flour and salt in a large bowl, add the dried yeast and mix well.  Make a well in the center, add  the honey, oil,mashed potato and water.  Mix it with a electric mixer and make it into a smooth and elastic dough.
Place it in a clean and oiled bowl, and allow it rise until it doubles in sizes.
Take the dough, punch the air back, add the chopped coriander leaves and knead inside the dough. Divide the dough into small rounds and place them together.  Cover loosely with a cover and allow it to rise for another 30 minutes.
Preheat the oven to 200 degree Celsius.  Brush the bread with milk and sprinkle with sesame seeds and bake it in the preheated oven for 25 to 30 minutes until the top looks light brown in colour.
Serve the bread warm with soup or curries.
Don't forget to  check out our bloggers in marathon   Srivalli, Reva, Monika, Priya Suresh, Priya Vaasu, Jay, PJ, Veena, Azeema and Sowmya.

This recipe goes to Yeastspotting and Veggie / Fruit A month- Potato hosted by Divya of Dilse originally started by Priya.

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Chicken Kebab - Mediterranean Style

These kebabs can be made in no time.  Don't think it would not taste good without spices, it gets the flavours from the herbs and pepper.
  If you can get readymade dried mixed herbs with pepper,  you can use that along with lemon juice for marination and then grill it  or follow the recipe below.

Preparation Time: 10 minutes
Cooking Time: 20 to 30 minutes
Serves 4

Ingredients:
Boneless chicken- 1/2 kg
Garlic pods- 4 finely grated
Parsley- 2 stalk
Coriander leaves- 2 stalk
Green pepper- 1/4 of 1 whole pepper
Red pepper- 1/4 of 1 whole pepper
Black pepper- 1 tsp
Salt as required
Olive oil- 1/2 tbsp
Lemon juice- Juice of 1/2 a lemon

Method:
In a blender or a food processor add the green pepper, red pepper, parsley and coriander.  Grind it to coarse paste by adding little water.  Wash and cut the chicken into bite size pieces.  Marinate the chicken with the ground paste and other ingredients for minimum of 2 hours.
 You can also marinate the chicken the previous day you are going to make.  Preheat the oven to maximum.
Insert the chicken pieces in the skewer stick along with green pepper, red pepper and onion if you wish.  Grill the chicken in the hot oven for 15 minutes on each side.
To check the chicken is cooked or not, insert a skewer and if the juice from the chicken runs out clear then it's cooked.  If it comes out pink, leave it another couple of minutes.
Serve the kebabs warm with salad, bread and hummus.

Don't forget to  check out our bloggers in marathon   Srivalli, Reva, Monika, Priya Suresh, Priya Vaasu, Jay, PJ, Veena, Azeema and Sowmya.

This recipe goes to my own event Any One Can Cook: Series 11.

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Sweetcorn Dhokla

Dhokla is a traditional Gujarati snack made using gram flour and yogurt.  This delicious savoury steamed cake is served with chutneys.  The one I made today is not a traditional one.  This is something very similar to rava idli's. I came across this recipe in Tarla dala's site recently under the category of Assorted Dhokla.  There were many assorted dhoklas, in which my selection was this sweet corn dhokla.  I actually made these just like the rava idli preparation and poured in a pan and steamed, you can also make it in regular idli plates.  It hardly needs 5 or 10 minutes to prepare.  Enjoy these hot steaming dhoklas with your favourite chutney.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 15 squares

Ingredients:
Semolina- 1 cup
Sweet corn puree- 1/2 cup
Yogurt- 1 1/2 cup
Bicarbonate of soda- 3/4 tsp
Salt- 1/2 tsp
Turmeric powder- 1/4 tsp
Seasoning:
Mustard seeds- 1 tsp
Fresh grated coconut- 1 tbsp
Steamed fresh sweet corn- 2 tbsp
Coriander leaves- 2 stalk finely chopped
Oil- 1/2 tbsp

Note:
1 cup= 250 ml
You can also substitute 1 cup of semolina with 1/2 cup semolina& 1/2 cup oats.

Method:
Mix the semolina, salt, turmeric and bicarbonate of soda in a large bowl.  Add the sweetcorn puree and 1/2 cup of yogurt mix it well.  Then add the remaining 1 cup of yogurt and mix it well.  Pour it in a greased pan.  Steam it for 10 minutes.  To check wheather it's cooked insert a skewer and if it comes out clean then it's cooked.
For seasoning heat the oil in a pan, add the mustard seeds when it starts spluttering, add the corn and grated coconut stir it for 2 minutes. Pour it on top of the dhokla.  Garnish with chopped coriander leaves.
To make Sweetcorn puree:
Take 1 cup of canned sweet corn  and blend it by adding little water.  If you like it more spicy you can also add some 1 green chilly when grinding.

Serve the dhoklas warm with chutney.

Don't forget to  check out our bloggers in marathon   Srivalli, Reva, Monika, Priya Suresh, Priya Vaasu, Jay, PJ, Veena, Azeema and Sowmya.

This recipe goes to Any One Can Cook- Series11

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Stuffed Vine Leaves

Stuffed Vine leaves is a popular appetizer all over Middle East .  It is also called as grape leaves.  They are generally stuffed with ground meat, rice and vegetables. If it is stuffed with meat they serve it warm, vegetarian stuffing can be served cold. Today I used bulgur wheat with vegetables as stuffing. I followed Arabic food for the recipe, the actual recipe is with meat and rice. I made a few changes from the original recipe.
Also check out my blogging buddies  Srivalli, Reva, Monika, Priya Suresh, Priya Vaasu, Jay, PJ, Veena, Azeema and Sowmya.

Preparation Time: 30 minutes
Cooking Time: 20 minutes

Ingredients:
Grape leaves-  about 40 ready to use from the package
Bulgur wheat- 1 cup
Onion- 1 finely chopped
Red Pepper- 1/2 chopped
Carrot- 1 medium sized chopped finely
Garlic- 3 pods chopped finely
Tomato paste- 1 tsp
Vegetable stock cube- 1
Olive oil- 2 tsp
Tomato - 2 sliced
Onion- 1 sliced
Potato- 2 sliced
Salt and pepper to taste

Method:
Prepare the stuffing first by heating the oil in a pan, add the finely chopped garlic, onions and saute well. Then add the pepper and carrot. Cover the pan and cook for 2 minutes.  Add 2 cups of water along with the stock cube. Add the bulgur, salt and pepper.  Keep the heat in medium to low.  Cover the pan and cook till the water is completely absorbed and the bulgur is cooked.  Switch off and keep it aside.

   To stuff the leaves.  Wash  the leaves well in warm water.  Keep the leaf  on the rough side and stem facing you.  Place a spoonfull of filling inside and wrap it up.  Repeat the same with 20 leaves.
   Take a heavy bottomed pan,  line the inside with vine leaves, on top of that arrange slices of onion, tomato and potato.  On top of it arrange the stuffed vine leaves.  Repeat the same with until all the vine leaves get over.  Fill the pan with water till the top of the leaves.  Keep a plate on the top layer and press it firmly.  Cover the pan with it's lid,  cook it in medium  heat  for 20 minutes.
Serve warm or cold with yogurt.

This recipe goes to   AWED- Iranian Cuisine hosted by Sweet Artichoke originally started by DK of Chef in you.

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