Tangy Cilantro spirals!!

The idea of making these spirals just popped up in my mind when I was walking through the aisles and came across these frozen spirals. Suddenly I thought I could make them with breadstick dough. I also wanted to make something for weekend herb blogging, so why not a tangy cilantro chutney inside the small spiral buns. In India we get buns stuffed with savory, even puff pastry is a delicious savory there. I couldn’t find anything like that in US bakeries. I saw all the buns or crescent rolls dipped and coated in icing sugar, cinnamon and topped with powdered sugar. Any version of bread, buns or pastry is sweet here. So I thought why not create a new combination. Thus was born the “Cilantro spirals”.
This is my contribution to the weekend herb blogging hosted by Kalyn .

Food Facts!!

Coriander (Coriandrum sativum), also commonly called cilantro in North America.

The fresh leaves are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and very tasty when used in sushi rolls. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving. (Though in some Indian and Central Asian recipes, coriander leaves are used in huge amounts and cooked till they dissolve into sauce and their flavour mellows.

The fresh coriander herb is best stored in the refrigerator in airtight containers, after chopping off the roots. The leaves do not keep well and should be eaten quickly, as they lose their aroma when dried or frozen.

(Source Wiki)

Ingredients

Pillsbury breadstick dough
Butter for coating
½ cup chopped onions
Shredded cheese for topping

For the chutney

3 cups fresh cilantro
2 green chillies
½ cup thick tamarind puree
3tbsp-grated jaggery
Salt

Preparation

Prepare the chutney by grinding all the ingredients together without pouring water. The chutney becomes watery automatically from the jaggery, salt and tamarind puree.
You can increase or decrease the amount of chillies and jaggery depending on your taste buds.
Now cut the bread sticks lengthwise and top it with chutney and chopped onions.
Roll them gently as shown in the picture and brush it up with some melted butter and top it with cheese. Bake it for about 20 minutes at 350 degrees, until they get a beautiful golden brown color. Enjoy them along with a hot cup of tea. Ummm…. Heavenly!!

Konafah-Arabian Nights special!!

This is my contribution to the Monthly Mingle-Arabian Nights event by meetha



Konafah

Kataifa or Konafah is an Egyptian dessert dish for feasts and everyday during the fasting holy month of Ramadan. Konafah is usually found in greek or middle eastern stores with the name Kanaifah on the box. "Shredded Fillo Dough" (Kataifi).
For the first time, I did a lot of research on google for Arabian recipes, especially vegetarian. At last I landed on a dessert (desert). It is called with different names in different places. In Syria it is called Martha Haddad. Konafah is uncooked shredded "phyllo Dough". I made them with sheets, in some places it is done with sheets and is called as Batlawa.


Batlawa or konafah

Phyllo sheets
½ cup chopped almonds
melted butter for coating
½ cup slices of banana
Sweetened coconut
Honey


Spread butter in the bottom of a baking pan. Place 2 sheet of phyllo, on the pan. Coat it with a layer of butter. Place 2 more phyllo sheets. Evenly spread layer of almonds on them and place thin cut banana slices. Top them with honey and sweetned coconut. Now repeat the process again with layer of phyllo, butter, almonds, layer of banana, honey and coconut. Bake at 350 degrees for 25 to 30 minutes until golden brown.Let it cool and then its ready to eat.


Usually in the original recipe the sugar syrup is made with the following ingredients. It is made a day ahead. I am giving you this recipe in case any body is interested in the original version.
1 1/2 cup sugar
3/4 cup water
juice of a half of lemon
1 cinnamon stick (optional)
1 teaspoonful of vanilla.
1 teaspoonful of rose or orange flower blossom water

Let all ingredients come to a boil. Lower heat to let boil, but do not over boil. Let cook for 15 minutes or until softball stage. Let it cool completely. If desired you can Pour sugar syrup over Batlawa. After this it is usually let to stand for a few hours to overnight to absorb syrup. This is original version.
As I dont like it very sweet, it is a little different form the original one.

Initially when I took the dessert out of the oven, I was a little shocked by the look of it. The phyllo dough was all stuck to the bananas and honey.. Oh Gosh I thought it was a big flop but then patiently waited for it to cool. (both dessert and my head);))

After it cooled, I could not believe the taste. It was a real party in my mouth!! The crunchy almonds, the sweet coconut, the caramelized honey and banana combination all were a real great Arabian treat. Thanks to Meeta for making it all happen.

Tomato Uttappam and Meeni-Mini Stuffed Tomatoes !!

This is my contribution to the JFI Tomato event by RP of myworkshop. I thought of contributing two different recipes.

Tomato Uttappam

Ingredients

2 cups semolina (suji)
2 ½ cups sour yogurt
½ cup finely chopped onions
2tbsp finely chopped ginger
Finely chopped green chillis
Tomato slices cut in to circles
Salt
Cilantro for garnish

Preparation

Mix the suji to the yogurt, add salt and let it ferment for about 4-5 hours.
Add chopped onions, ginger, green chillis and if desired any other chopped vegetables.
Pour the batter on the tava and do not spread it much. Just spread it very little and top it with tomatoes and cover it with lid. It should cook in medium heat. Then slowly and carefully toss the uttappam and let it cook for few more seconds.
Garnish with cilantro and serve hot with chutney or sambar.


Meeni- Mini stuffed tomatoes (Stuffed cherry tomatoes)

This can be served as finger food or appetizer.
After looking at Sia’s stuffed tomatoes in yogurt gravy I didnt feel like publishing this recipe of mine. She has done a wonderful job with those tomatoes.

Ingredients

1 cup Medium sized cherry tomatoes

For Stuffing

½ cup grated paneer
½ cup boiled and mashed potato
1tsp ginger paste
½ cup finely chopped onions
1tspgaram masala
½ tsp cumin powder
½ tsp chilli powder
Chopped cilantro
Salt
3tbsp oil

Preparation

In a pan add oil. Fry the onions, ginger, potato and paneer. To this add salt, chilli powder, garam masala and cumin powder. Let it cook till the raw smell leaves.
Then add cilantro and let it cool a little.

Very carefully cut the edge of the tomato and remove the seeds with the help of a small knife and your little finger (Pinky). See the picture.
Now stuff them carefully and close it with the cut out tomato top. Now you can either keep it in oven for 3-4 minutes at 250 degrees or cook in the microwave for about 1-2 minutes. You can even grill or slightly sauté it in a pan with some oil for few minutes.
If you don’t want it that way forget it. You can just pop it in your mouth raw. It is a nice finger food but should be served hot to get the real taste.
Hope you all will like it.