Povitica – The Daring Bakers’ Challenge Oct 2011

Do you know the meaning of last minute? I know it really well! So it was no wonder that the Daring Bakers’ Challenge for this month was left until the last minute (literally!). To complicate matters, we went for an unplanned vacation and returned home only on 27th morning.

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

I started making the dough (quarter batch) at around 3 PM on 27th and was done baking by 9 PM. I made it with a traditional coconut filling used for South Indian sweets (all I had at home was coconut and jaggery). I had to use more than half a cup of whole wheat flour too, since I was short of all purpose flour. It didn’t make any significant change in the texture or taste of the bread.

I wanted to see whether my bread had the beautiful pattern or not, so I sliced the bread before it had cooled down completely. The filling was a bit sticky at that stage, though it was fine this morning. We took some snaps and shared half the Povitica with friends. This morning took some more pictures and had a slice for break fast too.

Povitica not only looked great, it tasted wonderful too. I would have preferred a savory filling, but will try it another time.

You can check out the original recipe for Povitica here, in the Daring Baker Archive section. I have used the quarter batch measurement. I used about 1/2 – 3/4 cup whole wheat flour and used milk for brushing the top. Other than that, I have followed the recipe as such.

I am going to note down the recipe for the filling here.

Ingredients:

  • Coconut                                           :   2 cups, grated
  • Jaggery/Brown Sugar                :   1 1/2 cups, powdered
  • Ghee/Butter                                   :   1 tbsp (optional)
  • Roasted gram                                 :   2 tbsp (powdered, optional)
  • Water

Method:

  1. Blend the coconut for a couple of seconds in the blender/mixie for uniform size.Don’t make a paste out of it.
  2. Add the coconut and the powdered jaggery together in a pan, with quarter cup of water and bring this to a boil stirring continuously. When it reaches a semi solid state, add the ghee and the roasted gram and cook for a further 2 minutes. Switch off the heat. It should be spreadable on the dough, but not runny.
  3. Use this as the filling for povitica.

Thank you Daring Bakers and Jenni for this beautiful challenge. I really enjoyed it.

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Tomato Salsa

This is from my draft folder, its been sitting there for a long long time. Posting this as the last entry for BM#9.

Ingredients:

  • Tomato                   : 400gm
  • Onion                      :  1 small
  • Green Chilies       :  2, seeded
  • Coriander             :  2 tbsp
  • Garlic                     : 1 clove

Method:

  1. Add everything except the tomatoes into a food processor and pulse till its chopped.
  2. Halve the tomatoes and pulse once again, till its all coarsely chopped and blended. It shouldn’t become a paste. Serve cold.
  3. Alternatively, you can chop everything into very fine pieces and mix together.

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Creamy Tomato Soup

We are going home today and I have started the cleaning, packing and of course, worrying. I won’t have any peace of mind until we reach my place. Once I am there, I will start worrying about our home in Chennai. Did I lock the door, did I close the bathroom tap, did I take the garbage out…there are endless things I worry about!

I wasn’t always this bad. I used to love the train journey to Trivandrum (my native place). The 15 hour journey used to be an exciting thing in itself. The people, the travel and of course the food, adds color to it.

The non-stop chanting of the vendors carrying food itself is a treat to watch. Shouts of ‘Chaii Chaii’, ‘Kappi Kappi Kappi’, ‘Vadae Vada Vadae Vada’ and ‘Samosa Samosa’ fill the compartments and for the past some years, you get to hear ‘Soooup Sooooup Tomato Sooooup’ also. My son’s love affair with the ‘red color soup’ started there.

Here is my take on the rich, creamy tomato soup.

Ingredients:

  • Tomato                                  :   4 big, chopped
  • Onion                                     :   1, chopped
  • Garlic                                     :   1 clove, minced
  • Flour                                      :   1 tbsp
  • Veg Stock                             :   1 cup
  • Milk                                        :    1 cup
  • Oil/Butter                            :    1-2 tsp
  • Salt and Pepper

Method:

  1. Heat oil or butter in a pan, add the chopped onion and garlic. Cook till the onion turns brown.
  2. Add the tomatoes, cook for 3-4 minutes and add the vegetable stock (I used stock cubes and water).
  3. Combine the milk and the flour in a separate pan. Make sure there aren’t any dry lumps.
  4. Add the milk-flour mix and salt to the soup and cook for another 5 minutes, till the soup thickens.
  5. Take off the heat and let it cool. Blend once cold and pass through a sieve. Throw out the seeds and skin.
  6. Heat the soup and bring back to a boil. Serve with a piece of toasted bread.

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Zucchini Salad

We do grocery shopping on weekends. The week before, I note down carefully of the things that I am running low, make a list and keep it handy around the kitchen. Armed with this list, I go to the supermarket, confident that I won’t overindulge. 

Scene at the store: I would be digging my handbag, looking for the shopping list which would have

a)either disappeared among the sea of papers inside the handbag or

b)been left back at home, in the kitchen counter itself.

Try hard as I might, my memory would fail me in that hour of need. In the end, I would end up shopping happily, picking up everything as I go around. At the counter, I would find that kiddo has done his own shopping and that hubby has picked up all the deep fried snacks he could find!

So finally, we come home lugging kilos and kilos of necessary and unnecessary items, which would lie around the house until I feel guilty and use them up before they go bad.

Zucchini was one of such purchases from the last trip. After about a week in the fridge, I used it up as a salad. I don’t remember the source of this recipe, it was from the internet.

Ingredients:

  • Zucchini                :     1 small
  • Cheese cube        :      1, grated
  • Lemon Juice       :      2 tsp (per taste)
  • Olive oil                :      1 – 2 tbsp
  • Salt and Pepper

Method:

  1. Cut the zucchini into thin strips using a vegetable peeler.
  2. Mix it with all the other ingredients and serve.

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