Skip to main content

No ICC here


Did you come hear after reading about moong dal halwa for this month's Indian Cooking Challenge? After all, we picked my mother's recipe and it's natural for you to wonder how the original tastes like. And I did have every intention of making it, until about three days ago. Then I thought; no matter what I do, it's never gonna taste like what mom makes. So why bother.

Instead, I have a focaccia to share. Many years ago, when I first started baking, focaccia was the first bread I tried. I didn't know then of bad quality yeasts, and varying rising times so what I ended up with was a focaccia brick. This time around, I referred to those fine folks at King Arthur Flour whose recipes have never failed me.

As you can see, I omitted the olive oil on top and the mandatory sprinkle of rosemary to come up with my low fat version. It was delicious nevertheless. Looks like there's nothing you can do to mess up this crunchy yet light bread. Once you're done eating the halwa, try this one out!
Labels:

Comments

CurryLeaf said…
Yum,its great. I too had seen the KAF golden focaccia.
January 15, 2010 at 2:06 PM
lata raja said…
Hey Simran, I came looking for halwa to reassure myself that mine had turned out fine and you give us this feast? Wow!Looks great!
January 15, 2010 at 5:51 PM
Medhaa said…
Hey Simran, I know how you feel, moms will always taste best. Please thank you mother for the recipe it was delicious
January 15, 2010 at 11:20 PM
Keri said…
Fabulous blog food here. Facoccia is one of my favorite things. You do nice work. Keri (a.k.a. Sam)
January 16, 2010 at 2:04 AM
Unknown said…
I was looking for the halwa wen I found your title! Thanks for the recipe Simran!
January 16, 2010 at 3:38 AM
Desisoccermom said…
Aha! so you are responsible for the halwa mania on blogosphere. But I have to agree with you, I have grown up eating moong dal halwa, being from North and all that, but I have and will never make it at home. Mom's or in my case the halwai's is the best.
Enjoying the focacia myself. :)
January 17, 2010 at 11:03 AM
Srivalli said…
Hey I came here thinking abt it..and you say this..I told you na??..anyway facaccia looks delish!
January 23, 2010 at 11:22 PM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Potato Naan

I know what you see up there is a naan. But let's pretend for a moment we are making bread. For I had bookmarked this recipe for potato bread a zillion years ago. And that's what I set to make. Chopped and boiled 100 gms potatoes until they are soft. Mashed them along with 3/4 cup of water they were boiled in. While the potatoes were boiling, I added a tsp of sugar to 1/4 cup warm water, then sprinkled a tsp of yeast and let it proof for 10 minutes. To the potato/water mix, I added a cup each of whole wheat flour and plain flour, 1/2 tsp salt as well as the yeast. Once everything was mixed well, I put the dough on a flour-dusted surface and kneaded it for 10 minutes or so. It was a fairly wet dough, but got it to get smooth. Oiled a large bowl and put the dough in it to rise to double it's size. By the time the first rise ended after an hour or so, I didn't want the bread. I wanted a naan instead. And if someone deserves to throw a tantrum after days of sniv...
16 comments
Read more

Pineapple Pastry

This is what makes me feel so glad to be a part of the food blogging community. You saw the cake yesterday. I baked it on the morning of my parents' anniversary, hoping to turn into a traditional pineapple pastry they like. Then I panicked. I know that the bakeries use a whipped cream topping, but I also knew that the 25% cream we get in India won't whip. So I put in an SOS mail to Deeba . And she called me back within minutes with ideas to incorporate more fat in the cream. With all her tips and hints, I finally have a pineapple pastry I like. So if you are struggling with 25% Amul cream like me, here's what you do. Tip No. 1 : Get rid of the whey. When you pour out the cream from the carton, you will get thick cream and some whey. Just pour the whey out. Tip No. 2 : Chill, chill, chill. Before you start whipping your cream, put the bowl of cream in the freezer for 10 minutes. I also left the whipping blades of my hand mixer in the freezer for the same time. Tip No. 3...
17 comments
Read more