Your Cooking Coach
Show MenuHide Menu

Tag: all purpose flour

Irish Soda Bread

March 14, 2018

3 cups all purpose
¼ cup evaporated cane juice (sugar)
1 teaspoon salt
1 teaspoon baking soda
1 cup mixture of raisins, cranberries and currants, chopped
2 tablespoons orange zest
1 tablespoon fennel seeds, crushed or powdered
4 tablespoons super cold butter, cut into little pieces
1 ¼ cups buttermilk
1 egg, beaten

Preheat oven to 400.
Grease a large cast iron skillet or a 10 inch cake pan.

Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together. Add the butter and mix briefly with fingers, incorporating the butter. Add the raisins mixture, zest and fennel seeds and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form an 8 inch round loaf and transfer to the cast iron skillet or cake pan. Mark the top with an ‘X’ with a knife about ½ inch deep.
Bake for 20 minutes in the oven and check if the top is getting too brown. If it is, then top with aluminum foil and bake for another 20 to 25 minutes. Take out of oven and keep the foil on till it cools off.

Garlic Cilantro Naans

October 18, 2017

This will be a great addition to the Diwali dinner…

  • 1 cup all purpose flour
  • 2/3 cup full fat yogurt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon oil
  • Extra all purpose flour
  • Cast Iron Pan

Garlic Topping

  • 1 tablespoon butter
  • 2 garlic cloves, grated
  • 1 tablespoon cilantro, finely grated
  • 1 teaspoon onion seeds (optional)
  • ½ teaspoon salt

Mix the all the ingredients in a small bowl and keep aside.

In a large bowl, mix the flour baking soda, baking powder, salt and sugar together. Add the yogurt and mix well to make a soft dough. Add more flour if necessary making sure it is still soft but not sticky. Clean the bowl and rub the oil and return the dough to rest covered with a damp towel for an hour.

Divide the dough into 3 even balls, cover with some flour and roll out with a rolling pin into a oval shaped naan. In the meantime, heat a wide cast iron pan on a medium high heat. Apply a bit of water on one side of naan and place it on the pan with the water side down. Brush a third of the butter mixture on top and cook on medium heat for 2 to 3 minutes or till the bottom part of the naan is golden brown. Take off the heat and place on a cookie sheet. Place the cookie sheet under a medium heat broiler. Cook under the broiler for 1 to 2 minutes or till the top of the nann is golden brown and cooked through. Serve warm.

Blood Orange Olive Oil Cake with Cardamom

February 28, 2017

My blood orange obsession continues with this yummy cake- I love citrus with cardamom, so I tried it in this recipe and it was a big success!

  • 1¼ cups all-purpose flour
  • ¾ cup raw sugar
  • 2 eggs
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 large blood orange
  • ½ teaspoon cardamom powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Confectioners sugar for dusting

Preheat oven to 350 degrees F. Grease, line with parchment paper, grease again and flour a 9- inch round cake pan.

Blend sugar and eggs in a standing mixer on medium speed until blended and light- about 2 to 3 minutes. Add olive oil, vanilla extract, blood orange juice and zest. Blend until light and smooth. Whisk together the flour, cardamom powder, baking powder, baking soda and salt in another bowl. Slowly add the dry ingredients to the mixer and mix on low to incorporate. Pour into the cake pan and bake for 30 minutes. Let cool and dust with confectioners sugar.

Blood Orange Compote

  • 4 blood oranges, peel and supreme (section into segments), juice included
  • 1 teaspoon honey

Add the orange segments, juice and honey to a small bowl. Let sit for an hour.

  • 1 cup whipped cream

Serve the cake with some blood orange compote and a dollop of whipped cream.

 

Fish and Chips- My Way!

October 10, 2016

Who doesn’t like a delicious plate of fish and chips?? It was my first try making this delicious English classic. It was a great attempt.. and healthier too.  I made a very flavorful batter and made my delicious oven fries. I paired it with a healthy tartare sauce and minted mushy peas… recipes to follow..

  • 4 cod fish fillets
  • ½ teaspoon smoked paprika
  • Salt
  • ¼ cup plain flour

Sprinkle the fish with paprika and salt. Dredge with flour and keep aside.

  • ¾ cup plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • 2 green onions, chopped
  • 1 small 8oz can club soda

Heat about 2 cups oil in a heavy saucepan.

Add the flour, baking soda, smoked paprika, salt, cilantro and green onions to a medium bowl. Slowly add the club soda, while whisking with a whisk until you have a thick coating batter- you may have about a bit of soda left over. Dip the fish fillets into the batter completely and immerse into the hot oil. Cook for 6 to 8 minutes, depending on thickness of the fish. Take out the fish in a paper towel lined platter. Serve with hot oven fries.

Oven Fries

  • 5 to 6 medium yellow potatoes, peeled and cut into small wedges

Transfer the wedges to a medium saucepan, cover with water. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges back to the saucepan and let them dry for ten minutes. Transfer to a lined cookie sheet.

  • 3 tablespoon extra virgin olive oil
  • 2 teaspoons salt

Preheat oven to 400 degrees F.

Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown. Take out and check for seasonings. Serve hot with fish.

 

Cilantro Fried Fish with Oven Fries

August 17, 2015

This was an amazing dish- fish and chips Indian style. My daughter absolutely devoured it all…

  • 4 cod fish fillets
  • 2 teaspoons ground coriander
  • Salt
  • ¼ cup plain flour

Sprinkle the fish with coriander and salt. Dredge with flour and keep aside.

  • ¾ cup plain flour
  • 1 teaspoon ground coriander
  • 2 garlic cloves, grated
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • 2 green onions, chopped
  • 1 small 8oz can club soda

Heat about 2 cups oil in a heavy saucepan.

Add the flour, coriander, garlic, salt, cilantro and green onions to a medium bowl. Slowly add the club soda, while whisking with a whisk until you have a thick coating batter- you may have about a bit of soda left over. Dip the fish fillets into the batter completely and immerse into the hot oil. Cook for 6 to 8 minutes, depending on thickness of the fish. Take out the fish in a paper towel lined platter. Serve with hot oven fries.

Tartar Sauce

  • 1 tablespoons mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 tablespoon cilantro chutney
  • 1 teaspoon salt
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon green onions, chopped

Mix all the ingredients and serve with the hot fish.

Oven Fries

  • 5 to 6 medium yellow potatoes, peeled and cut into small wedges

Transfer the wedges to a medium saucepan, cover with water. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges back to the saucepan and let them dry for ten minutes. Transfer to a lined cookie sheet.

  • 3 tablespoon extra virgin olive oil
  • 2 teaspoons salt

Preheat oven to 400 degrees F.

Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown. Take out and check for seasonings. Serve hot with fish.

 

Chicken Stew with Spinach and Mushrooms

March 17, 2015

Even though it is technically spring- winter refuses to leave. One way to enjoy it while it lasts is to make a delicious stew. The house smells amazing and you have a one pot meal in no time…

  • 1 pound chicken thighs, with or without bones, skinless
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 small bunch of fresh thyme
  • ½ cup pancetta, chopped
  • 1 10 ounces Cremini mushrooms, sliced
  • 1 medium yellow onion, chopped
  • 3 garlic cloves
  • ½ cup tomato sauce, homemade or store bought
  • 2 cups chicken broth
  • Salt
  • 6 ounces baby spinach
  • ½ cup fresh parsley, chopped

Mix the flour, salt and pepper in a bowl. Heat a heavy saucepan with the oil and the butter. Dredge the chicken and brown on both sides in batches if needed. Take the chicken out and add the pancetta and thyme. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and cook on medium high heat for 3 to 4 minutes. Add the onion and garlic. Saute for another 3 to 4 minutes. Add the tomato sauce, chicken broth and the browned chicken pieces. Bring to a boil and lower to a simmer and cover with lid for 20 minutes. Take the lid off and cook for another ten minutes. Add the baby spinach and let it wilt down and check for seasonings. Garnish with parsley. Serve with garlic bread or polenta.

Roasted Corn Bread with Fresh Corn

October 21, 2014

This is a yummy recipe adapted from Michael Symon. The cornmeal is toasted and I added fresh corn, cilantro and some roasted chilies. It is delicious, especially with the cheddar cheese! Perfect with chili!

1 cup yellow cornmeal

1 cup all-purpose flour

1½ teaspoons baking powder

1½ teaspoons salt

½ cup cilantro, chopped

Fresh corn off a cob, chopped

½ cup shredded sharp cheddar cheese

¾ cup whole milk

1/3 cup honey

1 large egg, beaten

½ stick unsalted butter, melted

¼ cup canned roasted chilies

 

Preheat oven to 350 degrees. Oil a 8 by 8 inch pan.

 

In a medium frying, toast the cornmeal over medium heat, stirring constantly until browned, about 3 to 4 minutes. Transfer to a large bowl and whisk in flour, baking powder, salt, cilantro, corn and cheese. In a separate bowl whisk the milk, honey, egg and butter. Mix well and add the liquid to the dry ingredients and mix till smooth. Pour into the prepared pan and bake for about 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.