Archive for the ‘Snacks’ Category

March Daring Bakers Challenge

I am so glad I joined the Daring Bakers. Each month I learn something new and exciting. The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Life has been really busy off late. We are moving to a new place in a couple of days so the packing has started. Amit and I are both giving our next exams in the PhD journey in April so we are both busy typing out our proposals for the exam. And to top it I have my part-time internship! So busy busy month. Have been a little slow on updating my blog due to all these events which tend to take a precedence over everything else. But the daring bakers and daring cooks challenge is something I promised myself, I won’t miss for anything so here I am typing away to complete the blog on time!

I loved this month’s challenge. It’s a very easy to make recipe and the only tricky part for me as usual was the yeast! My love hate relationship with yeast is slowly turning into a love love relationship! I like that because that means more home-baked breads… While I was thinking about what kind of filling to make, Amit suddenly expressed his desire to have some apple crumble. So I decided that I would make an Apple Walnut filling for the Coffee Cake. So here is the recipe for the Yeasted Meringue Coffee Cake with Apple Walnut filling.  You can also make a savory version of this, which I will very soon. Maybe as my first bake at the new place!

I made one loaf of the coffee cake with half the measurements from the recipe given below and it serves 4-5 persons with a few second helpings.

Preparation time:

For the dough:

  • 10 – 15 minutes preparation of the dough
  • 8 – 10 minutes kneading
  • 45 – 60 minutes first rise
  • 10 – 15 minutes to prepare meringue, roll out, fill and shape dough
  • 45 – 60 minutes for second rising.

Baking time: approximately 30 minutes


For the yeast coffee cake dough:

  1. 4 cups (600 g / 1.5 lbs.) flour
  2. ¼ cup (55 g / 2 oz.) sugar
  3. ¾ teaspoon (5 g / ¼  oz.) salt
  4. 1 package (2 ¼ teaspoons /  7 g / less than an ounce) active dried yeast
  5. ¾ cup (180 ml / 6 fl. oz.) whole milk
  6. ¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
  7. ½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
  8. 2 large eggs at room temperature

For the meringue:

  1. 3 large egg whites at room temperature
  2. ¼ teaspoon salt
  3. ½ teaspoon vanilla
  4. ½ cup (110 g / 4 oz.) sugar

For the Filling:

  1. 4 apples chopped into 1/2 inch pieces
  2. 2/3 cup sugar
  3. 1 teaspoon ground cinnamon
  4. 1/2 cup chopped walnut

Egg wash:

  1. 1 beaten egg
  2. Cocoa powder (optional)
  3. Confectioner’s sugar (powdered/icing sugar) for dusting cakes



Prepare the dough:

  • In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.
  • In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
  • With an electric mixer on low-speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes.
  • Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.
  • Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together.
  • Turn out onto a floured surface (use any of the  1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
  • Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling:

  • Add the chopped apples to a saucepan and add the cinnamon and sugar to it and let it cook. This takes about 15-20 minutes depending on what kind of apples you use. Make sure that the apples are soft and mushy but is still in chunks. You do not want it to get too mushy.
  • Cool this to room temperature before using to fill the dough.
  • Chop the walnuts and set it aside.

Prepare the Meringue:

  • Once the dough has doubled, in a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low-speed for 30 seconds, then increase to high and continue beating until foamy and opaque.
  • Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cake:

  • Line 2 baking/cookie sheets with parchment paper.
  • Punch down the dough and divide in half.
  • On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle.
  • Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges.
  • Spread half the apple over the meringue and then sprinkle the chopped walnuts over the apple.
  • Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down.
  • If you would like to make a round coffee cake Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal. I made a log shaped coffee cake this time.
  • Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the log or the outside edge of the round coffee cake at 1-inch (2 ½ cm) intervals.
  • Repeat with the remaining dough, meringue and fillings.
  • Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
  • Preheat the oven to 350°F (180°C).
  • Brush the tops of the coffee cakes with the egg wash.
  • Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
  • Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.
  • Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling.
  • These are best eaten fresh, the same day or the next day.

This weekend coffee cake is what we had for breakfast and I must say I am loving it. It all gooey inside and the dough is both fluffy and crunchy. I loved this and am so ready to make a savory version of this very soon. I loved this recipe specially since it’s so versatile – just change the filling and you have a different version of the coffee cake! And once again cheers to all the daring bakers for all the awesome versions of the coffee cakes tried and tested over the month of March. I am sure there are many happy tummies out there, having enjoyed the yummy coffee cakes. And a special thanks to Jamie and Ria for the wonderful challenge this month.

From Fish Cutlets to Kidney Bean Patty, the journey continues…

The next few days are going to be pretty busy for me. So I have been looking for easy and quick to make recipes (Also please do pardon the photo quality). While looking online for ideas, I came across the recipe for Rajma Tikki. I have given the link at the end of this post. I decided to modify the process and some of the ingredients to my liking. The entire recipe took me about half hour for preparation and another 15-20 minutes for frying. This recipes makes about 8-10 patties.


  1. 20 oz red kidney beans (canned, drained and mashed) – I used the canned variety, you could also make it from scratch by soaking the beans overnight and then boiling and mashing the beans.
  2. 1 cup chopped coriander leaves
  3. 2 green chillies (finely chopped)
  4. 3 cloves garlic (chopped fine)
  5. 1″ ginger (chopped fine)
  6. a pinch of asafoetida
  7. 1/8 teaspoon turmeric powder
  8. 1/2 teaspoon cumin seeds
  9. 1 teaspoon coriander powder
  10. 1/2 teaspoon red chili powder
  11. 1 cup breadcrumbs
  12. 2 teaspoons oil
  13. Oil for frying
  14. Salt to taste


  • Mash the kidney beans and set it aside.
  • Heat two teaspoons of oil.
  • Add the asafoetida, cumin seeds and turmeric powder and let the cumin seeds splutter.
  • Add the ginger, garlic and green chillies and when they are almost browned add the coriander powder and the red chilli powder.
  • Add this mixture to the mashed kidney beans along with the coriander leaves.
  • Add salt to taste and mix all the ingredients together.
  • Make small patties (about 8-10) and cover with breadcrumbs on both sides.
  • Fry the patties in a frying pan till brown on both sides.
  • Serve the patties with some ketchup or some mint chutney.

I hope you enjoy this recipe as much as I did. I love kidney beans but wanted to try something different this time. It’s easy to make and is perfect when you want to have something quick. These patties go well with bread. And yeah I do think I am on a patty spree right now. The link to the recipe I was inspired from is here –

Fish Cutlets

Posted: November 14, 2010 in Appetizers, Fish, Potatoes, Snacks
Tags: , , , ,
A walk down memory lane

I remember cutlets being the appetizer that my mom used to make when we had guests over. She used to make vegetable cutlets, fish cutlets, kheema cutlets. They are actually pretty easy to make and beyond delicious.

I have made vegetable cutlets before; they are my favorite among cutlets. I bought some tilapia at the grocery store the other day and had plans to fry or roast it for dinner. Then I noticed some boiled potatoes in the refrigerator, and that’s when it hit me, fish cutlets!!!

Mom always used to make some extra cutlets for next day. I loved the cutlets the next day (not that I ate any less on the day of the party) because they used to be served piping hot – from the stove to my plate. The fish cutlets she used to make were from the tastiest fish varieties ever – I so long for the fresh fish from the fish markets in Bombay. I guess I’ll have to make do with the tilapia for now. So here’s the recipe for fish cutlets. You can make them even the day before and save yourself sometime on the day of a party. This recipe makes about 12 cutlets.


  1. 2 Tilapia fillets
  2. salt and black pepper for seasoning the fish
  3. 2 potatoes – boiled and mashed
  4. 1 onion large
  5. 4 green chillies
  6. 2 cloves garlic
  7. 2 tsp black pepper
  8. 1 teaspoon cumin powder
  9. 1/2 teaspoon coriander powder
  10. 2 teaspoon lemon juice
  11. coriander leaves (1 cup chopped)
  12. 1 egg
  13. bread crumbs (made from 3-4 slices)
  14. 2 teaspoons oil
  15. oil for frying
  16. salt to taste


  1. Season the fish fillets with salt and black pepper. Set this aside for a about 15 minutes.
  2. Bake the fish in the preheated oven at 350 deg F. Turn the fillet over after about 5-7 minutes. Turn over the fillet once again after another 5-7 minutes. Remove the fillets from the oven after about 3-5 minutes.
  3. Shred the fish into small pieces and set aside.
  4. In the meanwhile boil the potatoes and mash the potatoes to a smooth consistency.
  5. Chop the onions, green chillies and garlic cloves.
  6. Heat the oil and when hot add the onions and fry for a couple of minutes.
  7. Add the green chillies and the garlic and fry all the ingredients till the onions turn a brown in color.
  8. Now add the cumin, coriander powder and fry for a couple of minutes till the ingredients are mixed together well.
  9. Reduce the heat and add the mashed potatoes and mix well.
  10. Add salt to taste.
  11. Remove the potato mixture from the heat and add the shredded fish, coriander leaves and the lime juice to it. Mix all the ingredients together and ensure that the mixture has a sticky consistency.
  12. Make about 12 flat patties out of the mixture and set aside.
  13. Beat the egg in a separate bowl.
  14. Make the bread crumbs and set aside.
  15. Take each flat patty and apply a little egg on both side and then cover with the bread crumbs.
  16. Heat a little oil in a frying pan and place the cutlets in the frying pan.
  17. Fry the cutlets till brown on both sides.

This recipe takes about 30-40 minutes for preparation and another 10-15 mins for frying. These cutlets can be served with any kind of bread and some people also like some ketchup on the side. Some green chutney would also go well with the cutlets. I made these cutlets atleast 3 weeks back but then had a conference to go to so had to put an hold on the blog. But am back now and will be back to regular postings as before. You can easily substitute the fish with any other, it is not necessary to use tilapia. And the outer crust for the cutlets can be made using a lot of ingredients but I love the version with bread crumbs. You could also use corn meal or semolina. Hope you enjoy making these cutlets as much as my I did.

A Taste of Bombay…

The other day a friend of mine posted this link on facebook, And that was good enough to trigger a lot of awesome mouth watering memories. I so wanted the bombay sandwich, the Tibbs’  frankie at shivaji park, the samosa chole at Guru Kripa, the vada pav n the list goes on. I was in no mood to make anything that would take more than 1/2 hour. So I decided to make the Bombay sandwich for dinner. I know it’s not so much a dinner meal but well I guess I decide what’s on the menu!!!

And add to that the fact that my mom used to make a version of the bombay sandwich for lunch. And I remember my friends used to devour all of it and well I used to devour their lunch. So I made some Bombay Sandwiches for dinner. I was in such a hurry to eat it all up that I totally missed taking the photos part… But here’s my version of the bombay sandwich recipe. I’ll put up the pics next time I make them. This recipe takes about 1/2 hour to make from start to finish.


  1. 6 slices of bread (white bread is the original bread used but I used slices of multi-grain bread)
  2. 2-3 medium sized potatoes, boiled and sliced
  3. 2 tomatoes, sliced
  4. 1 large onion, sliced
  5. 1 medium cucumber, sliced
  6. 1 cup fresh coriander
  7. 1/2 cup fresh mint leaves
  8. 1 tablespoon tamarind paste
  9. 3 cloves garlic
  10. 1/8 medium onion
  11. 1 green chili (to taste)
  12. 1/2 teaspoon cumin powder
  13. 1/2 teaspoon lemon juice
  14. 1/4 teaspoon sugar
  15. salt to taste
  16. butter to spread


  • Grind the coriander leaves, mint leaves, tamarind, garlic cloves, 1/8 onion, green chili, cumin powder, lemon juice in a blender.
  • Add salt to taste. If the chili turns out to be too spicy add some more sugar.
  • Spread the butter on one side of a slice, spread the green chutney over the butter and add one layer of potatoes, one layer of tomatoes , one layer of cucumber and one layer of onion.
  • Place the second slice (buttered and green chutney spread on one side) over this and then butter and apply the green chutney on the other side.
  • Again add the vegetables as before and top it off with the third slice of bread (buttered and the green chutney spread).
  • I like to chill the sandwich for half hour in the refrigerator before serving.
  • Cut the sandwich into 4 squares or triangles before serving.
  • This is also served toasted.

This makes 2 sandwiches, which were  pretty filling. I am almost always content with one sandwich. Now that I have made the bombay sandwich and devoured it, I now have my eyes on the frankie. I will most definitely be trying to make one as close as possible to the Tibb’s frankie. (Tibb’s frankie is a chain which makes the most mouth-watering frankies – a must try if you go to Bombay).

My mom’s version of the sandwich was made with a coconut chutney instead of the green chutney. That used to taste awesome too. I must ask her to make one for me the next time I go to India. After all you can never replicate your mom’s recipe. You can just get close enough to it.