Savory Dill Cakes (Shepu Vadi)

Leafy greens are a good source of iron & calcium among other nutrients. I’m a big fan of most leafy vegetables, but they may not be everyone’s favorite. However one can always find ways to sneak them into various dishes. One such nutrient packed delicious snack is dill cakes. Dill (which is known as “shepu” in Marathi language) is used in India not just as an herb for flavoring, but also as a main ingredient in a lot of dishes. The dill cakes (or shepu vadi) can be served several ways - steamed, pan fried or deep fried. Steaming and then deep frying is a very common version, but to reduce the fat content, I prefer steaming and then pan frying if I really want the crispiness. The basic ingredients are dill and chickpea flour. Beyond that, spices and add-ins such as sesame seeds, caraway seeds (ajwain) etc. can be added based on taste preference.

Ingredients:

1 cup packed chopped fresh dill

~1 cup chickpea flour (besan) - sifted

1 tsp coriander powder

1 tsp cumin powder

~1 inch grated ginger (or to taste) - could use ginger powder

¼ tsp turmeric powder

1 tsp toasted sesame - optional

Salt to taste

1 small green chili - optional

½ tsp jaggery - optional

Water

Oil (optional for pan frying)

In a bowl or large plate, mix all ingredients except water. Add water a couple teaspoons at a time to make a thick dough.

Roll the dough into a log. Bring water to boil, place the dill roll in a steamer and steam for 15-20 minutes, until completely cooked. You can check by inserting a knife or toothpick - once cooked, there should be hardly any crumbs sticking to the knife/toothpick. I also like to line the steamer with lettuce/cabbage leaves to prevent the dough from sticking to the steamer. Parchment paper could be used for the same, or you can grease the base of the steamer with some oil.

Once slightly cooled, slice the steamed roll ~¼“ thick. These steamed dill cakes are ready to serve as is if you’d like the healthiest option. To make them even more delicious and add a nice crisp, I like to pan fry the slices with a few drops of oil until golden brown on both sides. Whichever way you choose, the taste won’t disappoint you!

~Gayatri

Find us on Facebook:

Creamy Cauliflower and Tofu Gratin

A creamy gratin can be a wonderful side to any meal. But if you’d like to make it the main dish, here’s a way to make it healthy so it can be enjoyed guilt free! I used orange cauliflower in this recipe, and tofu to add protein. You could add other vegetables as well, making sure they won’t release too much liquid when baked. For example, if using zucchini or mushrooms, saute them to evaporate some moisture before baking. I’ve also used Bechamel sauce made with just a couple teaspoons of olive oil, some whole wheat flour and non-fat milk; a dash of salt and pepper and you won’t even miss the cheese! I did add a little bit of grated parmesan cheese on top towards the end of baking to get that characteristic golden brown crust you expect to see on a typical gratin.

Ingredients: (Serves ~6)

10-14 oz extra firm tofu

1 small head of cauliflower (I used orange cauliflower)

½ red onion - thinly sliced

1-2 cups bechamel sauce (link:http://cooksofcakeandkindness.blogspot.com/2011/10/crepes-and-crespelle.html)

½ tsp oil

Salt

Crushed black pepper

1 Tbsp grated Parmesan cheese (optional)

Chopped parsley for garnish (optional)

While preparing the bechamel sauce, you can prep the tofu, cauliflower and the onions. Steam cauliflower florets until tender but not mushy (they will cook further in the oven).

Heat oil over medium heat in a saucepan. Add the sliced onions, sprinkle a little bit of salt, cover and cook for a few minutes. Remove the lid and stir the onions, cover and cook further on medium heat until onions are browned. Take the lid off, deglaze the pan with a splash of water and cook until the water is evaporated. Take the onions out and use the pan for cooking tofu.

To prepare the tofu, cut the tofu into ¾” thick slices. Using a paper towel, squeeze out as much water as possible. Lay down a few slices in a single layer in the pan in which onions were cooked. Let them brown over medium high heat. Turn the slices over and brown the other side. Repeat with remaining tofu slices.

Preheat oven to 400F.

To assemble the gratin, spoon about ¼ cup of bechamel sauce at the bottom of a baking dish. Lay down the tofu slices, top them with cauliflower and onions. Sprinkle some salt and crushed black pepper. Spoon over the remaining sauce evenly.

Bake for 20 minutes in pre-heated oven at 400F. If using cheese, sprinkle it on top of the gratin and broil on low for a few more minutes until sauce is bubbly and cheese is browned. Let cool for a few minutes before serving.

~Gayatri

Find us on Facebook:

Cauliflower and tofu gratin - a warm and creamy comfort food for the cold days, made healthier by omitting heavy cream...

Posted by The Cooks of Cake and Kindness on Tuesday, February 23, 2016

Dill Scones

Rainy weekend mornings call for a steaming cup of tea and delicious flaky pastry! Often I find myself reaching out for some cookies, a muffin, or a delicious chocolate chip scone. However savory options can be just as delightful - especially savory scones with a melt-in-your-mouth flaky texture. This time I was using beautiful fresh dill to flavor the scones, so I decided to keep them cheese free and let the herb take center stage, however, cheddar or havarti cheese could be added to complement the dill.

Base ingredients: Click here for list of base ingredients.

Add ins:

¼ cup chopped fresh dill

Salt to taste

1-2 tsp ground black pepper

⅓ cup shredded cheddar cheese (optional)

Follow the same steps as the spinach feta scones recipe using the add-ins mentioned above to prepare the dough. Bake at 425 F for ~15 minutes until golden brown.

~Gayatri

Other scone recipes you might enjoy:

Chocolate Chip Scones

Cardamom Pistachio Rose Scones

Cranberry Orange Scones

Spinach, Feta Cheese, Sun-dried Tomato and Basil Scones

Cheddar and Sun-dried Tomato Scones

Find us on Facebook:

Dill-icious scones - a quick and easy savory snack!http://cooksofcakeandkindness.blogspot.com/2016/01/dill-scones.html

Posted by The Cooks of Cake and Kindness on Monday, January 11, 2016

Garlic and Black Pepper Roasted Cauliflower

Some foods are special to us because of the memories we associate with them. Every time we make or eat these, they remind us of a particular time or incident from the past. This pan roasted cauliflower recipe has a special place in my heart because it takes me back to my elementary school days when mom used to pack me lunch. It was always a pleasant surprise to open my lunchbox and find the roasted cauliflower simply seasoned with salt and pepper. Over the years as I started cooking for myself, this recipe has evolved perhaps because my taste has evolved. Roasting brings out the sweetness of cauliflower, so in addition to the salt and pepper seasoning, I like adding garlic to balance out that subtle sweetness, and fresh cilantro and lemon juice to really make the flavor pop!

Ingredients

1 head of cauliflower

3-4 cloves of garlic, minced

Salt

Black pepper

1 tsp oil

Chopped cilantro for garnish (optional)

Lemon juice (optional)

Chop the cauliflower into small florets. Heat oil over medium high heat. I like using a nonstick pot for this since it doesn’t need too much oil. If using a steel pot, add a little more oil. Once oil is heated, add the garlic and cauliflower, and mix well. Sprinkle a pinch of salt, cover and cook until the cauliflower is a little tender. Keep stirring occasionally to get an even cook and to ensure the cauliflower at the bottom doesn’t burn. Add ground black pepper and more salt if required, continue to cook until cauliflower is tender to your liking. I like it a little crunchy when eating as a side, but I cook it until it is fairly soft and browned if I plan to serve it with roti. Once cooked, take it off the heat, mix in chopped cilantro, squeeze some lemon juice on top and serve hot.

~Gayatri

Find us on Facebook:

Simple ingredients bring out the best flavors in fresh vegetables! Here's an easy recipe for garlic & black pepper...

Posted by The Cooks of Cake and Kindness on Thursday, December 10, 2015

Quinoa Crepes with Creamy Mushroom Filling

Quinoa is a wonder food, rich in protein, providing all essential amino acids and is a good source of potassium. I try to include it in my diet as much as I can in the form of salads, stir fry and even soups. It’s easy to cook and so versatile that you can change up the flavors as you wish. Last week I cooked a large batch of red quinoa to make a salad for a potluck, and made sure to leave some aside to use in another dish. Instead of the usual stir fry or soup, thought I’d get a bit creative - here’s a recipe for crepes made with cooked quinoa and chickpeas for an additional protein boost.

Ingredients:

For the crepes (makes ~6 crepes)

1 cup cooked quinoa (I used red quinoa)

½-¾ cup cooked chickpeas (or canned)

2 Tbsp plain yogurt or sour cream

1 Tbsp parsley/cilantro (optional)

Salt

Paprika (optional)

Water

For the filling

8 oz mushrooms, sliced

1 medium onion, chopped

¼-½ cup shredded carrots

1 clove of garlic, minced (or garlic powder)

⅛ tsp ground nutmeg

2 tsp flour (I used wheat flour)

Salt

Pepper

1-2 tsp oil

~½ cup milk

Combine all the ingredients for the crepes except water in a food processor. Add about ¼ cup of water and blend to a puree. Add more water as required until you get a crepe batter consistency.

In a nonstick pan over medium heat, add a few drops of oil/butter. Pour a ¼ cup of batter and move the pan around to quickly spread the batter. Cover and cook for a couple minutes until lightly browned on the bottom. Gently lift the crepe and flip it over. Add a couple more drops of oil/butter from the sides if required. Cook uncovered for another minute or so until it is completely cooked, and crispy to your liking.

For the filling, heat oil over medium heat. Add the onions, mushrooms, carrots and garlic. Saute for 2-3 minutes. Add nutmeg and season with salt and pepper. Once onions begin to brown a little, add the flour and mix well to combine. Let the flour roast for a minute, and then slowly add milk - a couple tablespoons at a time, until it forms a creamy base for the filling. Season with additional salt, pepper if required.

Transfer a cooked crepe to a plate by flipping it over so that the side that was cooked last is facing up. Spoon some of the filling along the center of the crepe and fold the sides up and over, similar to an enchilada. Repeat with the remaining crepes. Serve hot, garnished with chopped parsley.

Alternate assembly: While making the crepes, sprinkle some shredded cheese (I used a pizza cheese blend) after flipping the crepe. Place the crepe cheese side up on a plate, spread some filling and sprinkle chopped parsley. Repeat with another 3-4 crepes. Slice and serve!

~Gayatri

Find us on Facebook

Protein rich crepes made from cooked quinoa and chickpeashttp://cooksofcakeandkindness.blogspot.com/2015/12/quinoa-crepes-with-creamy-mushroom.html

Posted by The Cooks of Cake and Kindness on Thursday, December 3, 2015

Gluten Free Pumpkin & Oat Crepes

Crepes are one of my favorite foods - quick and easy to make, and super versatile. You can change up the filling and easily go from savory to sweet. Or you can change what goes in the batter altogether! This healthy crepe recipe uses pumpkin and oats instead of the typical ingredients like flour and eggs. It’s low carb, gluten free and extremely delicious!

Ingredients (Makes ~6-8 small crepes)

¼ cup pumpkin puree

¼ cup quick oats (old fashioned rolled oats would work too - will need some extra water)

½ Tbsp melted butter

¼-½ cup water or milk (I used water)

Salt, Black pepper, Garlic (powdered or minced) - to taste

Chopped parsley (optional)

Mix all ingredients except water. Add water a couple tablespoons at a time until the batter reaches typical crepe batter consistency - pourable, but not too watery.

Heat a pan over medium heat. Add a little oil/butter. Pour ~2-3 Tbsp of batter using a ladle and spread it evenly by tilting the pan. Cook uncovered for 3-4 minutes. Since there is no flour in the batter, this is a very delicate crepe. As it cooks, you’ll notice the liquid evaporating, leaving behind a beautiful lacy surface.

Carefully loosen the crepe from the sides using a thin spatula, flip it and cook for another minute. Serve hot!

Serving suggestions:

The crepes are nice and crispy when they’re hot, but they get softer as they cool down (remember, no flour!). When they were hot and crispy, I enjoyed just rolling them up and eating them as a snack.

To make a meal out of it, you can top it with your favorite crepe filling. I served it with an omelette and sauteed mushrooms and broccoli, drizzled with a tangy mustard and yogurt sauce.

~Gayatri

Like us on Facebook:

Crispy savory pumpkin crepes - low carb and gluten free!http://cooksofcakeandkindness.blogspot.com/2015/10/gluten-free-pumpkin-oat-crepes.html

Posted by The Cooks of Cake and Kindness on Friday, October 9, 2015

Cheddar and Sun-dried Tomato Scones

Scones are a wonderfully versatile treat, and the same basic recipe can be customized for a wide range of both savory and sweet flavors. We have been exploring several variations of our base recipe, including (cranberry-orange, cardamom-pistachio-rose, and spinach-feta). For another savory flavor, I took a stab at recreating a version of Red Lobster’s Cheddar Bay biscuits in scone form, and for a little extra flair, I threw in some sun-dried tomatoes.

Ingredients: (makes ~16 scones)
~2¼ cups flour (I used ⅔ cup whole wheat, the rest all-purpose)

~3.5 tsp baking powder
5 TBSP unsalted butter
~1½ TBSP sugar
~1 cup buttermilk (you can make buttermilk by stirring together ~1 TBSP vinegar or lemon juice and 1 cup milk - I used skim - then letting it sit for about 5 minutes)

Add-ins:

~2 cups shredded sharp cheddar cheese

~½ cup sun-dried tomatoes, roughly chopped

~1 TBSP garlic powder (or minced garlic)

~2 TBSP dried chopped parsley (but can also use fresh)

~¼ tsp cayenne pepper (optional)

Preheat oven to 425 F. In a large bowl, sift together flour and baking soda. Cut in the butter, rubbing it into the flour mixture with your fingers until you get a crumbly mixture.

Mix in sugar, cheese, and tomatoes. Add the buttermilk slowly (reserve a couple tablespoons for brushing the scones) and mix until everything comes together. Do not knead the dough, though.

On a floured surface, roll the dough out into a square-ish shape about an inch thick. Cut into about 16 pieces and place on a greased or parchment-lined cookie sheet. Be sure to leave a little space between the scones as they will grow a bit during baking. Brush the tops and sides of the scones with the reserved buttermilk.

 

 

Bake 12-15 minutes until golden-brown and the cheese starts bubbling out. Let cool before digging in!

~Karla

Like us on Facebook:

More savory scones! Inspired by Red Lobster's Cheddar Bay Biscuits.http://cooksofcakeandkindness.blogspot.com/2015/08/cheddar-and-sun-dried-tomato-scones.html
Posted by The Cooks of Cake and Kindness on Friday, August 21, 2015

Spinach, Feta cheese scones with sundried tomatoes & basil

I love baking treats for friends’ birthdays - cupcakes, muffins, cookies, and lately - my new favorite, scones! Scones are quick and easy to make, and the same base recipe can be adapted to make different kinds of sweet scones (for example, chocolate chip and cranberry-orange). However, this time I was looking for something savory to make as a birthday treat for a friend who is trying to cut back on sugar. Starting with the same base recipe, I switched out the milk with buttermilk to get a subtle tang, and replaced the sweet add-ins with a combination of spinach, sun-dried tomatoes, basil and Feta cheese. All these ingredients came together really well to form deliciously soft and flaky scones - with the flavor of each savory ingredient coming through without any one of them being overwhelmingly strong.

Ingredients (Makes 16 small scones)

Base ingredients

2 cups self rising flour (See note if you don’t have self rising flour)

~½ tsp salt

5 Tbsp cold butter

⅔ cup buttermilk (See note if you don’t have buttermilk)

~2 Tbsp milk (or buttermilk) for brushing tops of scones

Add ins

1-1.5 cup packed fresh spinach - chopped

¼ cup sun dried tomatoes - chopped

1 tsp chopped basil (fresh, frozen or dried) - optional

⅓-½ cup crumbled Feta cheese (I used low fat)

Preheat oven to 425 F.

Mix salt with the flour. Cut the butter into small pieces. Rub the butter into the flour with your fingers until you get a crumbly mixture - this helps make the scones light and flaky.

Add the spinach, sun-dried tomatoes, basil and Feta cheese. Mix well. Add the buttermilk and mix everything to form a soft dough. On a lightly floured surface, roll out the dough into a square (about 1” thick).

Cut into 16 pieces. Spread them out on greased (or parchment lined) cookie sheet. Brush the tops and sides of the scones generously with milk.

Bake in preheated oven for ~15-20 minutes until golden brown. Let scones cool down before storing in an airtight container to prevent them from drying out.

~Gayatri

Notes

Self rising flour can be made by combining 1.5 tsp of baking powder with each cup of all purpose flour. Use same ratio for wheat flour, but increase the liquid quantity in the recipe.

Substitute for 1 cup of buttermilk: Add ~1 Tbsp vinegar or lemon juice to 1 cup of milk, mix it a little and let it sit for about 5 minutes until it curdles.


Like us on Facebook: 

Savory scones with spinach, Feta cheese, sundried tomatoes and basil.http://cooksofcakeandkindness.blogspot.com/2015/07/spinach-feta-cheese-scones-with.html
Posted by The Cooks of Cake and Kindness on Saturday, July 25, 2015