Baker's Corner: Spanakopita (Greek Spinach Pie)

Calling all herb and cheese lovers! I have something scrumptious for you today 😋

Spanakopita is a traditional spinach pie containing cheese and herbs, enveloped by crispy, flaky filo pastry. It can be made either in large pan and cut into individual portions (pan-sized spanakopita) or rolled into individual triangular servings (spanakopitakia).

Although it is commonly considered a side-dish, Spanakopita could very well take center stage in any Mediterranean-themed dinner. If you are going the vegetarian route, you could put together an assortment of dishes like pita bread, hummus, melitzanosalata, tzatziki, kalamata olives, feta cheese, vegetable sticks, salads (fattoush, tabbouleh or Greek couscous salad) and grape leaves stuffed with rice to represent a smorgasbord of the Mediterranean. Sounds fab right? On one occasion in the past, I've done something similar (minus the spanakopita) and now I am inspired to do it again with this savoury pie that is right up my street 😊

Any elaborate cooking or culinary experimentation, I reserve for the weekends. I am usually up well before the rest of the family which gives me a head start on most of the prep work. This results in me having to spend minimal time in the kitchen afterwards, something that my needy three year old's benefit from. 

Most of the time, I am quite organized and methodical about my weekend cooking but is so happened that on the Sunday I made this Spanakopita, I overslept and ended up waking up at the exact same time as my kids. I was dismayed as I had planned on doing most of the work whilst the household was still out cold and then follow it up with a nice little coffee break. Goes without saying that neither happened 😒

I took twice as longer to make this Spanakopita than what the recipe suggested due to a barrage of interruptions such as:

 "Amma, what are you doing?"

"Amma, can you wipe my nose?"

"Amma, can you look at this abbu (boo boo) on my leg?"

"Amma, I want water" 

"Amma, I came to give you a hug"

"Amma, I can't find my pony"

"Amma, I need to go on the potty"

"Amma, can you please come out of the kitchen?"

"Amma, my armpit smells like lemon, can you smell it?" (Yes. That actually happened.).

By the time I was done, I was both physically and mentally wiped out. I learnt my lesson and the next time I'm making this dish is when I have a good stretch of time, free from distractions 😁

Don't let my little story discourage you though. This is actually an easy recipe with mostly, easy to find ingredients. I made my own ricotta cheese from scratch because I think store-bought ricotta is grossly overpriced and doesn't taste half as good as when you make it on your own. And making it yourself is a cinch anyway. If you have access to filo pastry then you should try this recipe (please don't ask me about making filo from scratch though!). 

This dish looks great, is delicious and even my kids enjoyed it so it can cater to grown ups and kids alike.

Have at it you guys 😊

Recipe of the month: Karnataka Speciality - Ragi Rotti (Finger Millet Pancake)

I'm back from my India sojourn. Home visits mean a lot to me - it offers a chance to reconnect with family, make new memories and recharge those drained out batteries 😊

This post is courtesy of my recent trip you guys. Since the past few visits home, I have had the pleasure of savouring these ragi rottis for breakfast. My mom has had some much-needed help in the kitchen since the past three years and hailing from Mysore, these women have re-introduced the rural staple ragi rotti to our Tulu Nadu tastebuds. Having not eaten much of this dish during my childhood, I have to admit, I have taken an immense liking to it now. 

Ragi rotti is a breakfast dish from the state of Karnataka, India. It is most popular in the rural areas of southern Karnataka. It is made of ragi (finger millet) flour. Ragi rotti in the native language Kannada, literally translates to finger millet pancake. While on the subject, don't confuse ragi rotti with ragi roti. The latter is more like a chapati with ragi flour incorporated into the dough. Ragi rotti on the other hand, is prepared in the same way as the more well-known Akki rotti. The ragi flour is mixed with salt and water and kneaded well into a soft dough. While making the dough, chopped onions, grated carrots, chopped coriander, cumin seeds and more can be added to enhance the taste. A few drops of oil is spread over a griddle (tava) and a ball of the dough is thinly patted over it to resemble a thin pancake (rotti). Again, a little oil is drizzled over it and the tava is cooked over medium heat till the rotti turns crisp. Ragi Rotti is served hot and is usually eaten along with coriander or peanut chutney.

So my mum's current cook is a kind, matronly woman from Mysore who makes really yummy ragi rotti. I've eaten them twice before and this visit, I decided that I would jot down the recipe and observe how she makes them. Compared to most ragi rotti recipes that I have come across, she adds an extra step by making a finely ground mixture of roasted chana dal, coconut and green chillies and mixing it with the rest of the ingredients to form a dough. Her reasoning is that it improves the taste and texture of the rottis. I concur. The rottis she makes are soft yet crispy and packed full of flavour. She makes a moreish chutney on the side and slathered with a knob of butter and my mum's fabulous filter coffee, this makes for one dynamite breakfast.

I've said this before in my previous Instant Ragi Dosa post - ragi has high protein content, is a rich source of minerals, helps control diabetes, keeps weight in check, battles anemia, reduces 'bad' cholesterol and has anti-cancer properties. You don't really need to go looking for any other trendy and overpriced  'superfoods'. This ancient and cheap wonder grain does you a world of good and makes you feel full. This dish in particular is easy to make, nutritious, vegan, gluten-free and tastes wonderful too. That is checking all the boxes for even the most specific dietary needs, don't you think?

So I hope I have convinced you to give this dish a go, especially if you have never tried it before. Let me know what you think 😊

Baker's Corner: Pistachio Cranberry Biscotti

Look who decided to finally show up on the blog 😝 I know folks....sporadic appearances are no good. 

Just as I wrapped up a long and eventful holiday to India and was getting into the groove, I will be leaving in a few days for yet another trip to the homeland 😛 What's more is that after I get back from this trip, I have my parents visit to look forward to at the end of the month. But after they leave, I will be staying put for a while (I think) and don't expect any other visitors (but one never knows) so that should free up some of my time and energy to commit to blogging. 

Biscotti known also as cantuccini, are Italian almond biscuits that originated in the city of Prato. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked". It encompassed oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Biscotti are oblong-shaped, dry and crunchy biscuits that can be enjoyed as is or served alongside a beverage (traditionally, sweet fortified wine such as Vin Santo).

Not everyone has a thing for biscotti. They may be considered as glorified rusks to many but modern versions incorporate ingredients and flavours to make them more fancy and interesting. And they are great to dunk in coffee, tea or even plain milk so they can double-up as a mid-morning or evening snack. I swapped the traditional almonds for pistachios and used dried cranberries (which I love). For flavour, I added fennel powder, cardamom powder and nutmeg to give the biscuits a spice-infused perfume. You may use chocolate, citrus zest, any kind of dried fruit or nut and spice powders such as cinnamon, anise seed and five-spice. 

Don't let the twice-baked tag fool you into thinking these biscuits are fiddly. They are truly simple to make, do not require any special cooking equipment and are easily customizable (you can control the amount of sugar and the flavorings to suit your preference). Moreover, biscotti can last for eternity. Well, not exactly eternity but you get what I mean right? 😆 Since they are baked twice, there is little to no moisture in them and can keep as room temperature for several weeks. I stored mine in an airtight box and kept them on the dining table and they were gone in no time. These biscuits also make for the perfect edible gifts. 

I'm off to finish sorting, packing and compile never-ending lists. I'll be back with more stuff real soon. Meanwhile, if you have absolutely nothing else to do and bored out of your mind, you can always catch snippets of my home trip on Instagram 😛

Ciao 🙋

Vietnamese-Style Vegan Summer Rolls with a Peanut Dipping Sauce

Think summer - think colorful veggies, fresh greens and aromatic herbs. Now picture all of that wrapped up into a light, healthy and flavourful meal. These Vietnamese-style summer rolls check all the boxes!

These fresh summer rolls or salad rolls are made from delicate rice paper encasing fresh crunchy vegetables partnered with cold proteins, fresh herbs, and sometimes rice vermicelli noodles. Though rooted in Vietnamese cuisine, there are plenty of variations of summer rolls that have popped up.

I have always had a thing for spring rolls. Who doesn't love the crispy, golden, deep-fried classic? At our place, they are a staple - whether it is a casual family meal or a gathering with guests. Our domestic helper makes delicious spring rolls, and this is an appetizer I ask her to make regularly. 

The only time I had the fresh translucent kind of rolls was during a holiday in Vietnam and even though I found them refreshingly different, delicious and a much healthier alternative to the deep-fried kind, I had not tried making them at home. With my current commitment to healthy eating plan going well, I felt it was high time to make these low-calorie parcels of summer goodness. I had plenty of inspiration from my brother and sister-in-law who have been making summer rolls for a while and who had recommended that I try them. 

Now, a quick disclaimer: I am not entirely sure about the official culinary distinction between spring rolls and summer rolls - whether they are distinct categories or interchangeable terms (culinary purists, feel free to weigh in). But for the sake of this post, I'm sticking to the term "summer rolls". Kapish?

I had already decided on the veggies and herbs for my summer rolls, but when it came to the protein, I wanted to give tofu a little makeover - something that would really elevate it. Confession time: I am not a fan of tofu in its natural form. The texture just doesn’t do it for me, and I find it dreadfully bland. So, naturally, I had to give it a serious flavour boost before letting it anywhere near the rolls.

And since the summer rolls are rather bland by themselves, of course, I was going to make a spicy, flavour-packed dipping sauce on the side. Peanut butter and sriracha make a winning combo and together, they deliver a rich, creamy heat that hits all the right notes. 

These summer rolls are highly customizable so you can add whatever veggies or greens you like. But understand that using fresh and colorful produce is paramount in summer rolls. Of course, you can use leftover ingredients like rice noodles or meat to fill your rolls but, you do want to make sure you include at least two to three elements with a crunch, like carrot, cucumber, bell peppers, bean sprouts, or lettuce. Fresh herbs will do wonders for capturing the Vietnamese fresh summer roll flavor. Just a few leaves of thai basil, mint, or cilantro can brighten up the flavor of the rolls. Also, garnishes like crushed peanuts and sesame seeds help to bring in an extra layer of flavour and texture. 

Setting your ingredients up in an assembly line on your workstation is key. It makes things much easier, less messy and you can trust that you won't forget any ingredient. 

Now doesn't that look appetizing? 

I think that Vietnamese fresh summer rolls are one of those things that people would like to eat but always assume are too cumbersome or difficult to make at home. I won't sugar coat it - there is considerable prep involved (mostly chopping) and it does take time to assemble the rolls, but a lot of the steps can be done ahead of time and with a little bit of planning, you can get these done without feeling like being in the kitchen forever. Moreover, if you have a little help, it definitely makes things much easier. Get the partner, kids, siblings, parents, friends - whoever is around involved. Also, if it is your first time handling rice paper, you may fiddle a bit with the first few (and even destroy them!) but trust me, you will get the hang of it with a little practice. 

So, if you haven't tried making these summer rolls yet, I suggest you waste no further time. My version here is a vegan and gluten-free one so I'm assuming it can cater to almost everybody right? These summer rolls can serve as a cool summertime appetizer, a wonderfully light lunch or dinner or a grab and go snack. They can be enjoyed room temperature or even cold. For all that and more, this light yet satisfying, nutritious and adaptable dish merits a place on your dinner table. 

So, let's get rolling, shall we?