Wednesday, January 16, 2019

Baked Stuffed Dabeli | Potato Stuffed Buns

Bread dough stuffed with tangy, sweet and spicy potato filling and add-ons and baked to perfection; this version of Kutchi Dabeli is addictive, delicious and easy to make! 


We are just a couple of weeks away from Super Bowl! One of the most watched game here in US, this game is amazing to enjoy with friends and family. Apart from the game, the highlight is definitely the food! Chips and dips, pizza and Nachos are the MOST popular game-day recipes. 

When you have the same recipes over and over again, it might get boring. That is when you need some new ideas to enjoy. This post is definitely handy for that! Whether party or not, this BAKED version of Dabeli is amazing, I promise.


If you are wondering what I am talking about, here is what I mean. Dabeli, a popular Indian snack is made by adding a sweet and spicy potato filling in a bun, toasting it with butter and enjoying. I have made the traditional recipe many times, here is a slight variation that is fun and makes a BIG batch at once. 

From making bread separately and making the filling, then stuffing and baking; I moved the steps around and filled the stuffing in bread dough, baked and then broiled the ENTIRE batch. The result is 15 stuffed buns made at once! 


I have made several trays of this in the past. Most of the time it has been in India; for my family that loves Dabeli. I barely get to shoot there; given I am on a vacation. So this time I made this in such a way that I could shoot it and share it here. And even before the post made it to the blog, I made another two batches over the weekend! 

If you are a fan of stuffed breads, here are the recipes I have posted in the past. They are readers' favorites already and I add another one to the list today! 
Coming back to the recipe, Dabeli is a popular street snack from India. Originally from the state of Gujarat, this recipe is now popular all over the country and beyond. The main important elements of the dish are the sweet and spicy filling, soft bread that is perfectly toasted with butter. I have the traditional version of the Dabeli on the blog already. Find it here: Kutchi Dabeli.


Variations

For this recipe I used all purpose flour for the bread. However a mix of all purpose and whole wheat or 100% wheat flour can be used too. Just make sure you add essential wheat gluten to make the bread soft.

The filling is made from boiled potatoes, masala and a few add-ins. I used store bought Masala, but many people prefer a home-made one. There are several recipes online to make it.

The add-ins can be customized as per liking. Add tutti-frutti if you have, leave them if you don't. Skip peanuts to make it nut-free. Pomegranate is great for a sweet taste. I would recommend not leaving that out. 

Last, my favorite butter to use for such recipes is the Indian brand 'Amul'. Having grown up with it, I would strongly recommend that for the same flavor as the Dabeli from India. 

The first couple of times I served the Dabeli after baking. The top was soft and did not feel like the traditional one. Then I spread butter on top and broiled them. The result was PERFECT! So I concluded it is my favorite way to make them! 

With all this information, hope you are ready to make your own version of Dabeli! 



Ingredients

For the Bread Dough

Unsalted Butter 3 tbsp
Active Dry yeast 2 1/4 tsp
Warm Water 1 cup
Salt 1 1/2 tsp
Sugar 1 tsp


For the potato filling

Potato 2, boiled
Salt 1/2 tsp
Sugar 1 tsp
Lime Juice 1/2 tsp
Oil 2 tbsp
Garlic 1-2 cloves, minced

Finely diced onions 1/2 cup
Pomegranate seeds 1/4 cup
Tutti-frutti 1/4 cup
Sweet Dates-Tamarind Chutney 1/2 cup
Cilantro to top
Butter to top


Method

To make the Bread Dough

Add 1 tsp salt and sugar to warm water (110 F -115 F). Add yeast and mix well. Let the yeast bloom for 10 minutes. Once the yeast blooms, add it to the base of a stand mixer or a bowl. Mix in all purpose flour, melted unsalted butter and remaining salt. 

Knead till the ingredients come together as a soft dough. Apply oil on it and rest covered for an hour.

Potato Filling

Heat oil in a pan, add Dabeli Masala and minced garlic. Let it cook for a couple of minutes till the raw flavors vanish. Mash the boiled potatoes and add to the pan. Add all the other ingredients under potato filling and mix well. Let the mixture cook for a few minutes and turn down the flame. Set aside.

Using a deep plate or bowl, press down the potato mixture. Spread masala peanuts, half the sev, tutti-frutti, onions, cilantro and pomegranate seeds on it. Press it all down and refrigerate till making the dabeli.


Sweet Dates-Tamarind Chutney

Take 2 cups of dates, with pits removed. Mix with 1/2 cup of tamarind, half cup jaggery, a pinch of cumin seeds and 2 cups of water. Pressure cook the mixture till 3-4 whistles or till the mixture is cooked. Cool the mixture, and make a thick paste. Add Chaat Masala and ground Roasted Cumin powder. This can be stored for several days by freezing the mixture.

To roll the Dabeli

Line a baking tray with parchment paper. Divide the bread dough into 15 equal parts. In each part add 3 tbsp of potato filling and 1/4 tsp of sweet dates tamarind chutney. 

Roll the dough into a smooth round and place in the baking tray. Apply some oil/butter on them and cover. Let the breads rise for an hour in a warm place. 


To bake and finish the Dabeli

Once the Dabeli rises, preheat oven to 400 F/ 205 C. Place the tray in the preheated oven and bake for 18-20 minutes, till the top is golden brown. 

Remove tray and spread some butter on top. Set the oven to Broil and place the tray in it. Broil for 2-3 minutes so the top is buttery and crisp. Serve with some sev, onion and cilantro. 


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Thursday, January 10, 2019

BAKED Avocado 'Fries' Tostadas


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PAMAvocadoPump #CollectiveBias

Avocado 'fries' coated with bread crumbs and baked to perfection. Creamy, buttery and crunchy; these make delicious Vegetarian Tostadas! 


New Year comes with new recipes, new products and new menus! 2019 is officially in. The Christmas tree has been brought down, decor and ornaments sorted into their containers and holiday lights are packed away. We have realized it is time to roll up our socks and get back to routine after the Holiday season. Though difficult, I am trying my best to go back to 'regular' life. 
I have already posted two recipes and here is the third for the year. Today I am posting a delicious recipe that will definitely become a family favorite. Perfect recipe for weeknight dinner and great for parties; this dish is pretty simple to make. 


The recipe is that of a vegetarian tostada; topped with BAKED Avocado 'Fries' and other Mexican ingredients. The most delicious part of the recipe is definitely the avocado fries. The fries are essentially Avocado slices coated with seasoned breadcrumbs and baked to perfection. These fries are amazing as party snacks but when combined with Tostada ingredients; it gives us a GREAT dinner recipe.

Essential Ingredients of the Recipe

One essential part of this recipe is PAM® Spray Pump Avocado Oil. For those who have tried working with avocados; they tend to stick EVERYWHERE. Remember how guacamole sticks to the bowl? So when you are trying to make 'fries' out of them, you need this spray pump. 

Pump built for optimal combination of spray coverage and control. You don't need to add a ton of extra calories to cook great food. Unlike butter and oil, PAM Spray Pumps let you control how much you use to avoid over pour and manage added fat and calories. 



With the superior non-stick cooking experience of PAM and no artificial colors, flavors or preservatives, you can make sure all your recipes are real easy and real tasty. I ordered mine using the Grocery Pickup option from Walmart to order mine. Check your local Walmart for a demo of the product and to grab an awesome bag.


The MOST important ingredient here is the AVOCADO. Not every avocado will work in the recipe. Pick a ripe but firm avocado. That combination will help you cut slices that are thin but easy to handle. Thick slices will not bake well and thin slices from an over ripe avocado will not be easy to dredge in cornstarch and breadcrumbs. Pick a tall avocado to get long slices. 



How to enjoy Avocado 'Fries'?

The first half of the recipe explains how to make avocado fries. These are crunchy on top, but soft and buttery within. They are delicious as finger foods. Dip these in your favorite sauce and enjoy them. 

These fries are easy to make, do not need too many ingredients and come together quickly. I like to use them with Tostadas, as the crunchiness from the tostadas works perfectly with the buttery avocados. 

Given they have a Mexican flavor to them, I love them in tacos and taco salad bowls too. If you are a fan of Mexican recipes try these: 

Variations

I made Tostadas using corn tortillas. Flour tortillas will work equally well. It depends on which ones you prefer. 

The avocado 'fries' can be made in an air fryer too. Use your PAM Spray Pump Avocado Oil to avoid the avocado slices from sticking to the base. 

As I have used a lot of avocado and overloaded my tostadas with them; I skipped guacamole from the recipe. The tostadas taste amazing with guacamole too. Sour cream is a great add-on to the recipe too. The toppings are endless and can be picked based on preference. 



Ingredients

For the Baked Avocados
Avocado 1 ripe but firm
Cornstarch 1 tbsp
Water 3 tbsp
Bread crumbs 1/4 cup
Taco Seasoning 1/4 tsp
Salt and pepper to taste
PAM® Spray Pump Avocad
o Oil 



For the Tostadas
Corn Tortilla 4
Lettuce and red cabbage 1 cup, shredded
Salsa 3-4 tbsp (store bought or home made)
Kidney Beans 1/4 cup, soaked overnight and boiled
Frozen Corn kernels 1/4 cup
Mexican Cheese Blend 1 tbsp


Method

To make the Baked Avocado 

In a bowl mix together corn starch and water. In a plate mix breadcrumbs, taco seasoning, salt and pepper. 

Preheat oven to 350 F/ 180 C. Line a baking tray with parchment paper. 

Peel the avocado and slice it into 1/2 inch slices. Set aside.

Dip each avocado slice in the cornstarch mixture and then in the breadcrumbs mixture. Place the slices on the baking tray.

Spray PAM Spray Pump Avocado Oil on the slices to ensure the breadcrumbs stick well. 


Also, spray some PAM Spray Pump Avocado Oil on tortillas and place them on the baking tray.

Place the baking tray in the preheated oven for 10-12 minutes; till the crumbs are golden brown. Remove the avocado slices and continue to bake the tortillas till crisp. It should take another 5-6 minutes. 

To make the Tostadas

Place the baked tortillas on plates. Spread shredded lettuce and cabbage on them. Next place 2-3 avocado fries on each tostada. 

Add your favorite toppings. I added salsa, corn and bean salad and Mexican Cheese Blend. Serve immediately! 



Monday, January 7, 2019

Instant Pot Chipotle Sofritas (Vegan)

Perfect for weeknight dinners; this Vegan Chipotle Sofritas is delicious and easy to make in the Instant Pot! Celebrate #Veganuary with this Restaurant Copycat recipe! 



It is January and it is time to eat all things tasty, healthy and delicious. For the longest time we have been enjoying TOFU as a great source of protein in our vegetarian diet. A super versatile ingredient, tofu tastes great in almost all cuisines. 

Replace it in meaty tacos to get a delish Vegan taco, add in in place of paneer to make amazing Indian curries, stir fry it for healthy Asian recipes or make dumplings using it. All these dishes are super yummy, easy to make and full of protein.



Today I have a recipe that we LOVE as a family. Inspired from Chipotle Mexican Grill; this tofu replacement for meat has been our favorite for years. It was one of the FIRST five recipes I added to the blog! A favorite among readers; today the recipe takes a new turn and comes back as a super quick recipe made using the Instant Pot!  

Check out the video here: 



Yes, the Instant Pot is amazing in making one-pot-meals. I have been in love with it and enjoy how easy it is to make some super complex recipes in it! If you love it too; here are some recipes that you can try:
Love Instant Pot recipes? Head here to see all the wonderful recipes from bloggers and food lovers!
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Today I am getting together with a few fellow bloggers and we are ready to celebrate #Veganuary. A movement to encourage everyone to try being Vegan for the month of January, it is a great way for folks to get out of their comfort zone and try something new. Everyone from the group is posting a Vegan recipe today. Make sure you check them out at the end of the post!  


What is Sofritas?

A super popular variant if the Meaty fillings at Chipotle; Sofritas is a preparation made from firm tofu, spices and chipotle pepper. It is quite easy to make and needs a handful of pantry essentials. Served with rice, lettuce, beans, guacamole, tortilla and salad, this is filling and great for weeknight dinners! 

Plus, it makes a great addition to burrito bowls for a party. Make a big batch and serve it with toppings of your choice. This recipe freezes really well too; so you can make it and enjoy it for days!  



Why make Sofritas in the Instant Pot?

Many times I post a recipe made in the Instant Pot; I have folks asking me if the same can be made without an Instant Pot. Yes, most recipes can be made without an Instant Pot; just like this one.

I have been making sofritas for years, even before the Instant Pot was a thing. And it was a great recipe for sure. But now with the Instant Pot it makes it easy to make the same dish. I use the IP to make Sofritas now because I need just one pan for the entire dish and love how I do not have to babysit the tofu while it cooks. 

If you are looking for a non Instant Pot recipe; try this one: Chipotle style Braised Tofu Sofritas.



Variations


For this recipe I have used the MOST basic ingredients for Mexican cooking. Tofu, oil, onion, garlic, seasoning, water and chipotle sauce and pepper. While all other ingredients are easy, finding chipotle pepper might sometimes be challenging based on where you are based.

If you CANNOT find Chipotle pepper, use Japaleno or Poblano pepper. They work as an alternate to chipotle pepper. However I would not recommend an alternate for Chipotle Sauce. That is my favorite ingredient to get the perfect flavor in the tofu. I use this brand and LOVE it! 



Ingredients

Firm tofu 1 box (14 oz)
Vegetable Stock/ water 1 cup
Vegetable Oil 2 tbsp
Chipotle pepper 1 medium


For the sauce

Onion 1/2 medium, diced
Garlic 3-4 cloves, minced
Chipotle Sauce 1/4 cup (this is my favorite)
Cumin Powder 1/2 tsp
Water 1/2 cup
Sugar 2 tsp
Salt 1 1/2 tsp
Lemon juice and cilantro to top



Method

Press the tofu between sheets of paper towel and remove the moisture. Once dry, cut the tofu into 5-6 equal size pieces.

Roast the chipotle pepper on an open flame. Once charred, remove from flame and peel it. Remove the seeds and veins and chop the pepper. leave the seeds if you like it hot! 

To make the sauce, blend together the chipotle pepper with the ingredients under sauce. Make a smooth paste.

Set the Instant Pot to 'Sauté' and Normal. In the base add the oil. Once the display reads 'Hot' add the tofu pieces. Let the tofu brown for a few minutes. Turn them over and let it brown.

Once it is slightly charred, break up the tofu using the spatula.  

Add the sauce and vegetable stock. Mix well and close the lid of the Instant Pot. 

Press 'Cancel' and set the mode to 'Pressure Cook' and 'High'. Set time to 3 minutes and turn valve to sealing.

Once the timer goes off, turn the valve to venting and release the pressure. Open the lid and mix well. Add salt or Chipotle sauce if required. 

Serve with a side of steamed rice, shredded lettuce, tomatoes, avocado and tortillas. 



Looking for more Vegan ideas? Check these out by my fellow bloggers!

Thursday, January 3, 2019

Instant Pot Gujarati Kadhi (with rice)

Indian style yogurt and chickpea flour curry; Gujarati Kadhi is a perfect accompaniment with steamed rice. Use the Instant Pot to make kadhi and rice together effortlessly!


The New Year is here already! First I would like to wish you all a very Happy New Year. Hope this year is amazing for you all. I am starting off this year's posts with this super easy and addictive Kadhi. 


Kadhi or yogurt soup is a recipe that is popular throughout India. Served with rice, pulao, millet breads or khichdi; this varies slightly based on the origin its origin. Some folks add dumplings in theirs, some add chana and some make it super thin and sour.


           
This Kadhi is a version of the soup from the state of Gujarat. Gujaratis love their recipes with a pinch of sugar and this recipe is no different. With some added sugar or jaggery; this yogurt based soup is sweet and sour at once. 

While the recipe is pretty simple; the MOST important step in the recipe is to keep stirring the kadhi so it does not curdle or boil over. This might be super boring and need a lot of attention. So I started making the recipe in the Instant Pot and YES; it is really easy and no fail.



If you are an Instant Pot fan like me; here are a few recipe to try from my blog. These recipes are easy and delicious! 
Love Instant Pot recipes? Head here to see all the wonderful recipes from bloggers and food lovers!
Instant Pot Recipes Community
Public group · 3 members

Join Group
This group is for sharing recipes made in the Instant Pot/ Electric pressure Cooker.


Why use the Instant Pot to make Kadhi? 

Coming to the recipe; this kadhi is made in the Instant Pot. The advantage of making it in that there is NO stirring involved. The most tedious task while preparing Kadhi is the stirring. If the kadhi is left unattended for a while; it might curdle or boil over.

Use the Instant Pot with the Soup mode and there is no more stirring. This boiling mode on the Instant Pot ensures the kadhi does not separate into water and yogurt. It is simply amazing to see the final result.

The other advantage of this recipe is that it can make steamed rice along with the kadhi. So with a cooking time of just 6 minutes; you get the entire meal ready for dinner! The rice used is white; given it has a similar cooking time as the kadhi.




Variations

The recipe I have is pretty simple. I have posted a lot of kadhi recipes in the past. Here are some of my favorites:
Coming to the variations of this recipe; there are a few things that can be modified. Generally it is made in ghee, but vegetable oil can work too. The yogurt used is generally slightly sour. If the one you have is not, add some lime juice to make it sour. 

Adding spices like cloves and cinnamon is optional. Bay Leaves are commonly added to the recipe. If you cannot find the dried red chili, skip that. And last, adding methi seeds is pretty common. Add them after the ginger if you like. 



Sugar plays an important role to bring the element of sweetness to the kadhi. Substitute with jaggery if you like. If you do not like the sweetness, skip that. It will change the taste so I would highly recommend adding it. 

I made basmati rice along with the kadhi. You can make khichdi separately and serve it with kadhi. And serving rice or khichdi with kadhi is generally accompanied with papad and achar. It makes a perfect comfort dinner! 



Ingredients

For the Kadhi

Yogurt 1 cup
Ghee 1 tbsp Make your own here
Mustard Seeds 1/4 tsp
Asafetida a pinch
Curry Leaves 6-7
Green Chili 1 chopped
Cloves 4-5
Ginger 1 tsp minced
Salt 1 tsp
Sugar 1/2 tsp


For the Rice

Water 1 1/4 cup
Salt a pinch
Ghee 1/2 tsp



Method


In a bowl mix together yogurt and chickpea flour. Using a hand blender or whisk, blend to a smooth consistency.


Set the Instant Pot to 'Sauté' and 'Normal'. Add ghee and wait till the display reads 'Hot'. Add mustard seeds, cumin seeds, asafetida, curry leaves, red and green chili, cinnamon and cloves. 


Once the mustard seeds pop, add in the ginger. Mix well and let the ginger cook for a minute. 

Next add in the yogurt chickpea flour mixture and mix well. Also add 2 cups water. Mix and add sugar and salt. 

Wash the rice and add them to a steel bowl. Add water, salt and ghee. Place a trivet in the middle of the kadhi. Place the rice on it.  

Press 'Cancel' on the Instant Pot and then press 'Soup'. Set mode to 'Normal' and time to 6 minutes. Close the lid and set the valve to sealing. 

Let the rice and kadhi cook. Once the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining pressure and open the Instant Pot.

Using tongs remove the bowl with rice. Sprinkle cilantro on the kadhi and serve it with rice, achar and papad. Enjoy warm.




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