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I have my fair share of lazy days! Days when I want snuggle up, order some pizza and watch some sappy rom coms or chick flicks! And I have fallen in love with the Garlic Breadsticks a long ago! I do love my pizza, but then I realize I love the breadsticks even more! So, here’s my experiment trying to make some on a weeknight! Husband gave a few remarks about something, which I ignored, fully knowing that since he polished it off, then this must be good stuff! Do give it a try and let eme know how did you like it!

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Ingredients
flour 1 cup + ½ cup
active dry yeast                    ½ tsp
sugar                                     1 tsp
water                                     ½ cup
olive oil                                  1 tbsp + 1 tbsp
salt                                         to taste (about 1 and ½ tsp)
garlic (grated)                         1 tsp
oregano seasoning                1 tbsp
cornmeal/sooji
(cream of wheat)                    to roll the dough into a circle
mozzarella, grated                 1 tbsp (optional)

Method:

  1. In a mixing bowl,add water,yeast and sugar and keep aside for 5-10 minutes or until the yeast is frothy.
  2. Mix in 1 cup of flour,1 tbsp olive oil and mix into a dough. Don’t worry if its a bit on the looser side.
  3. Cover and let it rise until it doubles-about 45 minutes to an hour.
  4. Now add the rest of the dough, olive oil, salt and garlic. Bind into a dough and mix really well for about 10-15 mins till its nice and pliable.
  5. Let it rise in a warm place until it doubles. SIp on some wine or do something fun! I spent the time dreaming of how will it turn out! 🙂 Go away to have some fun!
  6. Smear a baking sheet with olive oil and preheat the oven to 200C.
  7. Flour your counter top with some cornmeal or sooji (cream of wheat) and roll the dough to a slightly thick round.
  8. Top with the grated cheese, jalapeños and corn, you know if you are like me and like the stuffed version. Skip if you are like my better half who likes it plain! Meh! Boring, i know! 😦
  9. Fold the circle of dough dough to resemble a semi circle shape.
  10. Transfer it to the baking sheet and smear the rest of the olive oil on top and top with the oregano seasoning very generously. Be generous, you don’t make it too often! 😉
  11. Separate into strips using a pizza cutter and bake for 12-15 minutes or until the bread is golden brown on top.

And you are done!

Strawberry Vanilla Cheesecake

Me an N we love desserts. Period. We (since, N is pestering me about including him here, I will correct it to I) don’t need a reason to have one. Having said that, I am always looking for guilt-free options to satisfy the cravings of my sweet tooth. So, here is the recipe which I made for N, today being the first valentine’s day that we celebrated together. And the best thing about it, Its a No-Bake, No-Egg, No-fattening-Creamcheese … recipe. Enough of nos, say yes to this cheese cake the next time you feel like having something sweet.
Ingredients:
800 gms – Curd (I used 2 Nestle 400 gms tubs)

Tie the curd in a muslin cloth and allow it to hang with a strainer below it. Leave it this way overnight.
150 gms – Britannia Nutri Choice Classic Lite Cracker (I used about half of a 300 gms pack)
70 gms – Salted Butter
5-7 drops Vanilla essence
1 tsp lemon juice
4 tsp sugar or sweetner
10-12 strawberries
2 tsp gelatin
Strawberry crush – 2 tbsp (optional, use only if your strawberries are tart or sour)

Method:
1.) Crush the crackers coarsely. Add the butter and mix well till the texture resembles sand
2.) Grease the bottom of a spring-form pan well. (If you dont have a spring-form pan, see the note below). Layer the biscuit mixture at the bottom of the pan. Press the layer with a heavy spoon or a steel katori so that almost all the air escapes and you have a firm tight layer at the base. Refrigerate for about 30 mins till its firm and solid
3.) Take half of the hung curd, which will be of a smooth texture by now, in a bowl. Whisk it well, till it is of a slight runny consistency. Add lemon juice and Vanilla essence. Melt 1 tsp of gelatin in 2-3 tbsp of warm water and add to the curd. Whisk this mixture till soft peaks form.
4.) Pour this above the Biscuit layer and form a smooth uniform layer above it. Freeze for about 1-1.5 hours.
5.) Take the rest of the curd and Whisk. Puree the strawberries and add to the curd. Add sugar and strawberry crush if the the strawberries are not very sweet. Melt rest of the gelatin and add to the Mixture. Whisk thoroughly. Pour this above the Vanilla Mixture after the vanilla layer has set properly. Let this set for another 1-1.5 hours.
6.) The Strawberry Vanilla cheesecake is ready to remove from the pan and serve. Garnish with fresh strawberries or strawberry crush or starwberry puree.

Note:1.) I do not have a spring form pan, so I used a normal baking pan and lined it with sturdy aluminum foil. Leave sufficient amount of foil outside the pan. Grease the foil well and when the cake is set, use the foil to lift the whole cake out of the pan carefully. DO this very carefully since a cheesecake is really delicate and melts very fast.
Or else you can set this in individual glasses and serve straight away.
2.) If you want to avoid Gelatin, you can use about 5-10 gms of chinagrass for 1 tsp of gelatin. I have not used chinagrass before so this is just an approx. measure.

Hung Curd/Yogurt takes the place of creamcheese. Good for Him, and even better for his Heart! ;-) ;-)

Hung Curd/Yogurt takes the place of creamcheese. Good for Him, and even better for his Heart! 😉 😉

Paneer in white gravy

After ages, today I decided to don the cooking apron again and not too innovative, but just followed Tarla Dalal recipe from here.

Image

Photograph courtesy: Srujan

Fried idlis

Cut idli into 4-6 pieces

Cut idli into 4-6 pieces

Deep fry till golden brown

Deep fry till golden brown

drain using tissue paper

drain using tissue paper

Garnish with corriander and serve

Garnish with corriander and serve

Cooking time : 15 to 20 minutes

Cut every idli into 4-6 pieces. Deep fry them till they are golden brown. Drain them using tissue papers. It can be directly served with ketchup or coconut chutney.

For garnishing:

Heat 1 teaspoon of oil. Add mustard seeds and jeera till they splutter. Add chopped onion, some salt, chilly powder, turmeric powder or if available, grated coconut and saute till onions are brownish. Spread the mixture over the fried idli. Corriander leaves can be added on top for garnishing.

(More photos)

(Cooking assistance : Milan Pandya, Photos courtesy : Sanjay Vaghela)

Bread Roll

Prepare stuffing

Prepare stuffing

Breads preparation

Breads preparation

Roll stuffing into bread

Roll stuffing into bread

Ready to serve

Ready to serve

Serve with ketch up, curd or mint chutney.

(Cooking assistance : Milan Pandya, Photos courtesy : Sanjay Vaghela)

Batata Poha

Also known as : Bataka Poha

Preperation :
Chopped Vegetables
1 big potato
2 medium-size tomatoes
1 capsicum
1-2 big onion
2-3 green chillies
2-3 cup poha (pressed rice)

Chop all of the above vegetables into small pieces. Wash poha under running water and set it aside to let it dry for 5-10 minutes.

Procedure :

vegetables Heat oil in medium heat in a frying pan. Put mustard and sesame seeds and let them crackle. Add chopped potatoes and onion and let them cook until it turns brownish and gradually add chopped capsicum and tomatoes to it. After 5-10 minutes, add poha in the frying pan and then add salt, turmeric powder, red chillies powder, as per taste and make sure to mix it properly to make sure that it’s uniform. Keep it on medium heat for 10-15 minutes and as per choice, lemon juice and little sugar can be added. Garnish it with cashwes, coriander and serve it with any kind of sev. And you are good to go. Best enjoyed when served with hot tea. Makes a perfect breakfast or snacks.
Add poha after vegetables are brownish

Ready to serve!

Hello world!!

Hi. Without being sophisticated, I admit that I am a big foodie (which shows on my size too) and same enthusiasm has continued into my culinary experiments too. It had been and has been my long-standing desire to cook good food, not just for the sake of necessity. Experiments have not been too fast-paced but they have been surely encouraging. So in the process I would like to document my efforts and hence the result is the blog you have just stumbled upon. Table d’hôte.

A word of caution. Don’t read the title of the blog literally. it’s not table dhote, it’s Table d’hôte. Monsieur and Mademoiselle, it’s FRENCH, which literally means host’s table, but according to dictionary, it means A full-course meal offering a limited number of choices (as opposed to à la carte) , both of which suits my blog considering I am very enthusiast about hosting breakfasts, lunches, dinners, mainly for experiment and feedback purpose 🙂 and with me you don’t get many choices. Limited enough choices to be counted on tip of your fingers and for future purposes, if this blog doesn’t turn out to be successful I will indeed be found table dhote. So in short, this title aptly describes past, present and future of my blog.

Disclaimer :- All recipes posted in this blog are tried and tasted[sic] and all of them are made by a bachelor, so easy enough to be tried on your own, so you can give it a shot but at your own risk. Hoping for you to be regular visitor at my new experiment and would be even more glad if you can actually become one of my subject. Welcome aboard and hope you enjoy your stay.