Monthly Archives: July 2017

Indian Bhatura & Hungarian Lángos

For me traveling to different places necessarily also includes tasting the local cuisine and getting to know the names of their food dishes.  During my recent Budapest visit, one of the days we ate at the local street food restaurant and the sight and taste of their flatbread totally made me think of our very own Bhaturas. They called it Lángos, it is the Hungarian street food that is a deep-fried flat bread made using refined flour, yeast, water or milk. They also use potato and sour cream or yogurt to make this and the name changes accordingly.

Through this post I wished to highlight the similarities of the breads that go by different names in two different countries, which are geographically far away from each other.  In North India we have our Bhaturas that are made using refined flour and yogurt (I make use of this). I have been observing this very fascinating food fact about breads in different countries that I have traveled so far. The basic ingredients of the breads is very much common around most parts. (You can check out my older post about the Georgian bread here.)

Sharing my Bhatura recipe and also the pictures of the Hungarian street food from my recent travels.

BHATURAS

INGREDIENTS:

Refined Flour: 250 gm

Sour curd: 100 ml

Ajwain/Carom seeds: 1 Tsp

Water: 100 ml

Salt: 1 Tsp

Cooking oil: for frying

METHOD:

Take the refined flour and add the salt and Ajwain to it and mix.  Add the curd and mix well, we get a lumpy flour mix.

Ingredients for Bhaturas
Flour mixed with curd to make Bhaturas
Sticky Bhatura dough

Using the water make a loose dough, it will be sticky. Use some oil to prevent it from sticking to the palm and make a round ball and keep this in the bowl and cover with kitchen towel. Keep this bowl in a warm place for 2-3 hours. For these bhaturas I do not keep the dough in warm place over night. I prefer the taste and flavor of the bhaturas with short leavening time. (had seen a north Indian friend keep the dough overnight and then made the bhaturas).

Roll out the Bhaturas

Note: (I prefer to make them a bit smaller than the regular bhaturas seen in restaurants as then I do not need to pour too much oil in the Kadai for frying. It is not a healthy habit to keep  the leftover heated oil for reuse)

Heat cooking oil in a Kadai and deep fry the rolled out bhaturas until they become puffed up golden on both side. Pressing them with the fry ladle skimmer while frying in oil helps to puff them up.

Bhaturas

These were served hot with spicy masala chole.

ashu’s Chole Bhature

Hungarian Lángos

Sharing below pictures that I clicked of the Hungarian Lángos displayed in the restaurant in Budapest.

ashu’s photography
ashu’s photography
ashu’s photography-Lángos with sour cream and cheese
ashu’s photography-Lángos with Chicken Goulash

This plate of the bread with the chicken goulash was very tasty, very close to my cooking  style and taste preference. We enjoyed tasting this new dish and loved our dinner at this Budapest restaurant that evening.

I hope you all liked this post as much as I loved cooking the bhaturas and writing and sharing the pictures with you all here.

Enjoy home cooking and eating with the family at the dinning table and create memories 🙂

ashu

 

Basil Pesto & Mushroom Quesadillas

ashu’s Basil Pesto & Mushroom Quesadilla

This morning I made these quesadillas for breakfast and as it is a much liked recipe in my house, I thought of sharing it here with you all. A few basic ingredients are a must to make this at home. We need ready Basil pesto and mushroom filling to make this. I have already shared my recipes of the Basil pesto (click here) and Mushroom filling (click here), check them as previous posts .

I first tasted quesadilla in Chili’s Restaurant in Dubai, something which I would love to eat regularly was the thought that came instantly to mind after the first bite. New food or menus that I loved eating outside first time always end up being tried in my kitchen and getting included in my regular cooking/menus. Like in most Indian houses, I too make fulkas or chapatis or parathas on a daily basis, and hence I prefer to make use of these instead of the Tortillas that I would need to buy from the supermarket for making this recipe. I prefer our regular whole wheat flour to make them. Chapati (without oil) that I make is just a bigger size of the regular  Fulkas that I make for our daily meals. (You can check my Fulka recipe here).

Before we start the recipe I would like to share that I prefer the Cheddar and Parmesan cheeses more in my cooking over other cheese used by the specific recipes. I stock on the Grana Padano or Parmigiano Reggiano, whichever I find available in the supermarkets. I have used the cheese that were stocked in my fridge.

Basil Pesto & Mushroom Quesadillas

INGREDIENTS: (To make for 4)

Chapatis : 8

Basil Pesto: 4 Tbsp

Mushroom Filling : 1 Bowl (For recipe click here)

Cheddar Cheese slices : 6-8 slices (or you can use freshly shredded as per availability or requirement)

Parmesan Cheese: as per preference

Cooking Oil: 4 Tsp (use more if preferred)

METHOD:

Take 2 chapatis at a time and apply the basil pesto on both of them on one side each.

Basil Pesto and Mushroom filling and Chapatis to make the Quesadillas

Take 2 tbsp mushroom filling and spread it on one of the chapatis, cut the cheese slices in smaller pieces and spread over the filling, grate the Parmesan or Grana Padano cheese as per preference and cover it with the other chapati with pesto facing side and press firmly.

Basil pesto & Mushroom Quesadillas

Heat a tava or pan and put these chapatis on it and press firmly with a wooden spatula so that both sides get roasted crispy, melting the cheese inside. We can make use of 1 tsp oil to make them crisper.

Press firmly and roast on both side
Use oil to make more crisp

Remove them from the pan once both sides are reddish and crispy. Cut them into fours and serve hot with more of the Basil pesto or they can be eaten as it is.

Cut the quesadilla into fours
Grate more of the cheese on top if preferred

We can even dry roast them and avoid using oil if we want, I did make some without using oil.

Roasted without oil
ashu’s Basil Pesto & Mushroom Quesadillas

You can make the rest of the quesadillas in this way, with or without using oil. Apply the pesto, mushroom filling, and cheese as per own taste and enjoy these healthy and delicious Quesadillas for any meal of the day.

Tip: You can even make use of any leftover chapati or plain parathas to make the quesadilla with any filling of choice.

I enjoyed writing this post and sharing my simple homemade recipes with you all, hope you enjoy trying it out.

Enjoy!

ashu

 

 

 

Mushroom filling for Quesadilla

Mushroom & Red Bell Pepper

This is the recipe of the Mushroom filling I used in making the Quesadillas this morning.

ashu’s Basil Pesto & Mushroom Quesadilla

MUSHROOM & RED BELL PEPPER FILLING

INGREDIENTS:

Mushroom: 1 Box (I used Whitebutton/ Champignon mushrooms)

Red Bell Pepper: 1 Medium-sized

Oil- 1 Tbsp

Italian seasoning: 1 Tbsp

Freshly ground pepper: 2 Tsp (I use the pepper-mill)

Salt: To taste

METHOD:

Wash and towel dry the mushrooms and bell pepper.

Make thin slices of the mushrooms and julienne of the bell pepper.

Heat a wok/Kadai, add the oil and then saute the vegetables on high flame.

Season with salt, stir and let the water from the mushroom evaporate. Then sprinkle the seasoning and ground black pepper and mix well.

Note: You can use Oregano if the Italian seasoning mix is not at home or available. 

Remove this filling into a bowl and use as and when required.

Do Checkout my other Spicy Mushroom filling recipe here.

Spicy Mushroom

Enjoy 🙂

ashu

 

 

Basil Pesto

Greetings to all my fellow bloggers and my readers. I am very happy to thank all the new followers of my blog and the visitors whose daily visits to the blog bring on the cheer in my day to day life. It has been quite a while that I have posted my recipes.

The Summer has been quite disappointing and sad in terms of my personal dream and goal that left me disinterested in anything for a while, but one has to move on and keep dreaming. These past months have been busy with family as well, and I have just returned from a European Holiday. Mid July was spent travelling through Prague, Vienna, Bratislava, & Budapest. The travel diaries post will follow soon as and when I start writing them, but until then will post a couple food recipes that I wish to share this month.

Sharing below my recipe of the Basil pesto, the method I use to make this recipe.

Basil Pesto

Basil Pesto

 

INGREDIENTS:  

Basil: 1 Bunch (small potted plant as sold here)

Pistachio slices: 2 Tbsp

Green Chili: 1 (small or medium as per choice, I used a small hot chili)

Garlic clove: 1

Lemon: 1/2

Olive Oil: 2-3 Tbsp (I prefer more hence add 3 tbsp)

Salt: To taste

METHOD:

Wash and towel dry the basil leaves, and assemble all the ingredients together.

Transfer the roughly chopped Basil leaves, green chili, garlic clove and pistachio slices in a mixer/grinder pot and grind to make a smooth paste. Add the lemon juice and oil to help grind the paste to smooth consistency. It is totally acceptable if a very smooth paste is not achieved, little rough nutty bite of the paste works fine. Adjust the salt and lemony taste to own preference, add more lemon juice if required.

We do not add too much of the green chili and garlic as the distinct delicate basil flavor is desired, the little lemon juice adds the required zing and perfect tang to tickle the taste buds.  It is a favorite pesto of mine and I absolutely love to mix it with Italian Olive oil and drizzle my homemade pizzas and calzones 🙂

ashu’s Basil Pesto

I also use this chutney/pesto for bread Sandwiches, Wraps, Quesadillas, stuffed Parathas, as well as dip for a variety of fritters, momos etc.

Note: Check out the Archives for recipes mentioned above for which I use this dip. 

Eat healthy, homemade and stay happy and smiling always 🙂

ashu