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veg calzone recipe details below:

calzone recipe | makes 5 calzones

PREP TIME

1 hour

COOK TIME

40 mins

TOTAL TIME

1 hour 40 mins

calzone recipe - baked calzone stuffed with a creamy & cheesy red bell pepper stuffing.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the outer bread cover:

·         2.5 cups whole wheat flour/atta

·         ½ cup all purpose flour/maida

·         1 and ¼ cup water or as required

·         1 tsp instant yeast or ½ tbsp dry active yeast

·         a pinch of sugar

·         2 tbsp olive oil

·         ½ to ¾ tsp salt or as required

for the veggie stuffing:

·         1 medium to large onion, finely chopped

·         1 extra large red bell pepper or 2 medium bell peppers (you can choose any one - green, red or yellow or a combo), chopped

·         2-3 garlic/lahsun, finely chopped

·         1 tsp white wine or red wine (optional)

·         1 tsp chopped basil

·         1 tsp chopped parsley or coriander leaves

·         70 to 80 gms cheese, mozarella or cheddar or half-half or both

·         2 tbsp low fat cream, 25% to 35% fat

·         2 tbsp olive oil

·         salt and freshly crushed black pepper as required

·         some olive oil for brushing the calzones

INSTRUCTIONS

for calzone

1.      warm the water. dissolve sugar, sprinkle yeast and the ½ cup of all purpose flour.

2.      with a wired whisk, beat this sponge mixture well and make sure there are no lumps.

3.      close the bowl and allow the mixture to bubble up at room temperature for about 30 mins to 50 mins.

4.      add the 2 tbsp olive oil, salt and 1 cup whole wheat flour in this sponge mixture.

5.      stir well with a wooden spoon or spatula.

6.      later add other 1 cup of whole wheat flour and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl.

7.      lastly add the ½ cup of whole wheat flour and working with your hands begin to knead.

8.      place the whole dough mixture on the work surface and knead very well till the dough becomes smooth, springy and elastic. add more water if required.

9.      brush water all over the dough and place in a bowl covered with a kitchen towel.

10.  allow to leaven and rise for about 45 mins to 1 hour.

11.  once the dough has risen well & doubled up, divide the dough into 5 equal balls.

12.  place them in a bowl covered for about 10-15 minutes.

preparing the calzone stuffing:

1.      heat the olive oil. add the onion and garlic and saute till the onions soften and turn translucent.

2.      add the bell pepper and saute till the bell pepper are almost cooked.

3.      some crunch is desirable in the bell peppers.

4.      then add the crushed black pepper, salt, wine, basil and parsley or coriander.

5.      stir well and switch off the stove.

6.      when the filling has become warm, grate the cheese on top of it.

7.      add the cream and mix well.

8.      keep this calzone filling aside till it completely cools.

assembling and shaping the calzones:

1.      before baking pre heat the oven 20 minutes before at 250 degrees C.

2.      take a ball and roll into a round of 5-6 inches diameter.

3.      place the filling on one side keeping a gap of about 1 cm all around the edge.

4.      gently cover the stuffed side and join the edges.

5.      press with a fork so that the edges are pressed well.

6.      you can also brush some water and then press the edges.

7.      the calzones have to be folded really well, so that the stuffing does not come out while baking. gently lift and place the calzone in a greased tray. make other calzones this way.

8.      place the calzones in the pre heated oven and bake for 15-20 minutes till they are golden from top.

9.      remove them with the help of a spatula and keep on a wire rack for cooling.

10.  brush the calzone surface with olive oil when they are still hot.

11.  you can bake all of them once if you have a large oven or bake in batches.

12.  when they are warm, slice them and serve calzone with tomato sauce or pizza sauce.

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bombay pav recipe details below:

bombay pav recipe - bombay laadi pav bread recipe

PREP TIME

1 hour 30 mins

COOK TIME

25 mins

TOTAL TIME

1 hour 55 mins

bombay pav recipe - soft, light indian bread rolls

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

·         3 to 3.5 cups all purpose flour/maida ( i added 3.25 cups flour)

·         2 tbsp oil or softened butter

·         1.5 to 2 tsp instant yeast or ½ to ¾ tbsp dry active yeast or 1 to 1.5 tbsp fresh yeast

·         2 tsp sugar

·         1 tsp salt or as required

·         1 cup warm water or add as required

·         some milk for brushing

INSTRUCTIONS

1.      in a bowl take 1 cup of all purpose flour, yeast, sugar.

2.      add 1 cup water. stir or whisk to make a smooth thick batter.

3.      cover and keep the bowl for 30 to 40 minutes till you see a bubbly and frothy layer on the top. the batter would also have risen.

4.      add oil and 1 cup flour. mix with a spoon or spatula.

5.      add 1 cup flour again. mix and then begin to knead.

6.      if the dough appears sticky then you can about ¼ to ½ cup flour. the proportion of water to be added, depends on the quality of the flour. overall i added 3.25 cups flour and 1 cup water.

7.      knead very well to a smooth pliable dough. spread oil or butter all over the dough.

8.      cover the bowl with a lid or a kitchen cotton napkin and keep the bread to leaven for 20 to 25 minutes. the leavening time depends on the type of yeast used. for instant and fresh yeast, 20 to 25 minutes of the first rise is enough. for dry active yeast, you will have to keep for about 45 minutes to 1 hour or more.

9.      once the dough has risen & doubled, then gently punch and deflate the dough and form a log.

10.  slice the log into equal sizes. take each slice and roll between your palms to get a smooth round roll.

11.  make rolls this way and place them in a greased tray keeping 1 inch space between all of them. cover and allow the second rise for 25 to 30 minutes. the small loaves would increase in size.

12.  just before 15 minutes you bake the pav, preheat the oven at 200 degrees celsius. for a regular oven, heat both the top and bottom elements. for a microwave oven with convection mode, preheat for 15 minutes at 180 degrees.

13.  then brush the pavs buns with some milk. this gives a golden color to laadi pav.

14.  place the baking tray in the center rack in a preheated oven at 200 degrees celsius for 25 to 30 mins or till the tops turn golden and the pavs sound hollow on tapping. for baking in the microwave oven at convection mode, bake at 180 degrees celsius.

15.  remove them from the tray and place on a wired rack or tray, so that they don't become softened and moist from the bottom due to heat condensation.

16.  brush melted butter or spread softened butter on top of the pavs. this is an optional step.

17.  serve the pavs warm or at room temperature with any curry, vegetable dish or just as plain bun maska pav (buttered rolls) served with masala chai.

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Grilled Ginger Sesame Pork Tenderloin Recipe

·         Prep time: 10 minutes

·         Cook time: 20 minutes

·         Marinating time: 1 hour

·         Yield: Serves 4

If you don't have a grill, brush the tenderloin with olive oil and sear it in a cast iron pan on high heat until lightly browned all over, then baste it with reserved marinade, place it in a 400°F oven for 10-12 minutes until the internal temperature reads 140°F. Let rest for 10-15 minutes before slicing.

Ingredients

·         1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin

·         1 inch piece peeled ginger root, sliced into coins

·         3 cloves garlic, peeled

·         1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)

·         2 teaspoons brown sugar

·         1/3 cup minced green onions

·         1/4 cup minced cilantro (including tender stems)

·         2 Tbsp seasoned rice vinegar

·         2 Tbsp olive oil

·         1 teaspoon toasted sesame oil

Method

1 Put the ginger and garlic into a mini-chopper or food processor. Pulse until finely chopped. Remove to a bowl. Add the soy sauce, brown sugar, green onions, cilantro, seasoned rice wine vinegar, olive oil, sesame oil. Stir to combine. Remove and reserve (for basting) 1/4 cup of this marinade.

2 Place pork tenderloin into a marinating bag or bowl and cover with the remaining marinade. Marinate at room temp for an hour, while you prepare your grill.

3 Prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second), remove the tenderloin from the marinade and brush the tenderloin with olive oil.

4 Place tenderloin on grill on direct high heat. After the tenderloin sears on one side, turn it to sear on another side. Keep turning until the tenderloin has been nicely browned on all sides. Baste the tenderloin with reserved marinade while you grill it.

Once all side have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done. Remove from grill when the internal temperature of the tenderloin is no more than 140°F. Tent with foil and let rest for 10 to 15 minutes.

5 Slice and arrange on a serving plate, drizzle with remaining reserved marinade. Serve with bok choy, rice, asparagus, or snap peas.

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Blueberry Frozen Yogurt Recipe

·         Prep time: 20 minutes

·         Chilling and Churning time: 3 hours, 30 minutes

·         Yield: Make about 1 quart

Frozen blueberries work great for this recipe.

Ingredients

·         3 cups fresh or frozen blueberries (about 1 lb)

·         3 Tbsp lemon juice

·         3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)

·         1/4 teaspoon salt

·         1/8 teaspoon cinnamon

·         1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream)

·         1/2 cup whole milk

Method

1 Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat. Strain out the blueberry skins and let the juicy blueberry syrup cool for 10 minutes.

2 Stir in the yogurt and milk until completely incorporated. Cover and chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

3 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.

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New Potato Salad with Sour Cream and Dill Recipe

 

• Prep time: 10 minutes
• Cook time: 25 minutes
• Chilling time: 1 hour
• Yield: Serves 6 to 8

Ingredients

• 2 pounds small red-skinned new potatoes
• 3/4 cup sour cream
• 1/2 cup minced green onions, including the green onion greens
• 1 heaping Tbsp of minced fresh dill
• 1/3 cup apple cider vinegar
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Method

1 Place potatoes, skin on, in a 2 to 3 quart saucepan. Cover with an inch of cold water. Bring to a simmer, lower the heat to maintain a low simmer. Cook for 10 to 12 minutes until they are easily pierced with a fork. Strain the potatoes in cold water, set them aside to cool.

2 In a medium bowl whisk together the sour cream, green onions, dill, cider vinegar, salt, and black pepper. The dressing should be strongly flavored (the potatoes will need it!).

3 Cut the cooled potatoes in half lengthwise. Toss with the dressing. Chill for at least 1 hour before serving, to allow the potatoes to absorb some of the dressing.

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