Showing posts with label baked. Show all posts
Showing posts with label baked. Show all posts
Oven Baked Zucchini Fritters Fırında Kabak Mücver
Friday, April 18, 2014
Mücver is, if you ask me, "the" zucchini dish. It is usually deep fried and served with yogurt, garlicy yogurt. However, in our house mücver is always baked, because it is healthier and lighter. We have oven baked zucchini fritter as a snack for afternoon tea-time or sometimes for dinner with salad on the side. We love it with plain yogurt. The recipe is my moms.
2-3 medium size zucchinis, grated (3 cups approximately)
3 eggs
1/2 cup white cheese/ feta
1/3 or 1/4 cup fresh mint, chopped or 3 tbsp dried mint flakes
1/2 bunch parsley, chopped
1/3 cup dill, chopped
2-3 green onions, chopped
2 tsp baking powder
1/4 cup oil (sunflower, canola, corn, olive oil, etc)
~1 1/2 to 2 cups of flour
1 tbsp ground pepper or less
1 tbsp crushed pepper flakes (if you like it spicy)
salt (how much salt you need depends on how salty white cheese is)
-Put all the ingredients in a bowl and mix well.
-Pour the mix in a greased oven pan.
-Bake in a preheated oven at 380F for approximately an hour. Check with a knife to see if its done.
-Its good with yogurt on the side.
optional: sprinkle 1/2 to 1 cup of grated cheese (mozzarella, cheddar, etc) on top 5 minutes before its done.
Oven baked zucchini fritters is my contribution to Weekend Herb Blogging that was founded by Kalyn and is hosted by Vani of Batasari this week.
Baked Ziti
Wednesday, March 5, 2014
Red sauce:
Cook 2 lbs. sausage in large skillet, then add:
1 onion, chopped
1 28oz. can tomato puree
1 16oz. can diced tomatoes
1 6 oz. can tomato paste
1 tsp. marjoram
1 tsp. oregano
1 Tbs. parsley
1 tsp. basil
1 tsp. thyme
1 16oz. can diced tomatoes
1 6 oz. can tomato paste
1 tsp. marjoram
1 tsp. oregano
1 Tbs. parsley
1 tsp. basil
1 tsp. thyme
2 Tbs. sugar
6-7 garlic cloves, minced
salt and pepper to taste
*Cook 2 boxes of Ziti pasta, drain and set aside.
6-7 garlic cloves, minced
salt and pepper to taste
*Cook 2 boxes of Ziti pasta, drain and set aside.
White sauce:
1 cube butter2 8oz. packages cream cheese
2/3 cup Parmesan cheese, shredded
1 pint whipping cream
2 tsp. minced garlic
*Simmer in sauce pan until smooth and creamy.
*In a large pan, layer: add
Ziti noodles
White sauce
Red sauce
Cover with grated mozzarella
*Bake at 350 for 25-30 minutes.
We got this recipe from Becoming Betty! Its been a family favorite!
And remember these Bread Sticks? yes they are a must with this meal!!
The winner of the giveaway went to..........Katherine Kinnaird
Please email us with your info at envy.my.cooking@gmail.com
BAKED VELLA SEEDAI
Tuesday, February 18, 2014
BAKED VELLA SEEDAI
This recipe was an accidental one. I actually was preparing for the authentic fried vella seedais but somehow the mix turned out to be a bit watery and the fried ones were not holding. I had so much of the remaining mixture for the seedais left when I struck upon the idea of baking them. These baked ones were so good and they tasted just like the deep fried ones except the ones I baked had less oil in them. The whole process included approximately 2 teaspoons of oil.
INGREDIENTS:
1. Rice flour, 1 cup.
2. Urad dal powder, 1/4 cup.
3. Coconut powder or grated coconut, 1/4 cup.
4. Jaggery, 1 cup.
5. Cardamom powder, 1/4 teaspoon.
PROCEDURE:
Heat the pan with ½ cup of water and the jaggery. The jaggery starts to melt when the water starts boiling. Turn off the stove and filter it. Then pour the liquid into the pan again and let it boil until in turns into a thick syrupy consistency. Take a bowl and add the rice flour, ural dal powder, cardamom powder and mix everything well. Then add the jaggery syrup into the mixture slowly and mix everything well. The mixture should not be too runny. It should be soft and the consistency should be more like cookie dough. Make small balls the size of marble from the dough and keep aside. Take a baking sheet and spray some oil onto the surface. Arrange the balls on the baking sheet without touching each other. Spray some more oil onto the balls and bake them at 350 degrees for 15 minutes until the seedais turn brown and hard. Keep checking on them and if they don’t get the brown color, it means that they are not well cooked. In that case, the seedais can be baked for 5 more minutes.
This recipe was an accidental one. I actually was preparing for the authentic fried vella seedais but somehow the mix turned out to be a bit watery and the fried ones were not holding. I had so much of the remaining mixture for the seedais left when I struck upon the idea of baking them. These baked ones were so good and they tasted just like the deep fried ones except the ones I baked had less oil in them. The whole process included approximately 2 teaspoons of oil.
INGREDIENTS:
1. Rice flour, 1 cup.
2. Urad dal powder, 1/4 cup.
3. Coconut powder or grated coconut, 1/4 cup.
4. Jaggery, 1 cup.
5. Cardamom powder, 1/4 teaspoon.
PROCEDURE:
Heat the pan with ½ cup of water and the jaggery. The jaggery starts to melt when the water starts boiling. Turn off the stove and filter it. Then pour the liquid into the pan again and let it boil until in turns into a thick syrupy consistency. Take a bowl and add the rice flour, ural dal powder, cardamom powder and mix everything well. Then add the jaggery syrup into the mixture slowly and mix everything well. The mixture should not be too runny. It should be soft and the consistency should be more like cookie dough. Make small balls the size of marble from the dough and keep aside. Take a baking sheet and spray some oil onto the surface. Arrange the balls on the baking sheet without touching each other. Spray some more oil onto the balls and bake them at 350 degrees for 15 minutes until the seedais turn brown and hard. Keep checking on them and if they don’t get the brown color, it means that they are not well cooked. In that case, the seedais can be baked for 5 more minutes.
Baked pistachio custard
Sunday, February 16, 2014
Baked pistachio custard
Ingredients
- Pistachio coarsely grinded ½ cup
- Eggs 6
- Khoya 250 gm
- Milk 2 cups
- Sugar 1 cup
- Ghee 2 tbsp
- Green color few drops
Method
- Put all in the blender, blend for 1 minute, put mixture in a rectangular pyrex dish, bake on 180 degree C for 30 minutes, serve warm or cold.
Loaded Baked Potato
Friday, January 24, 2014
As long as there are a few potatoes in the pantry, I know that I have at least one option for dinner. I got these huge potatoes and decided to bake it.
Ingredients:
Potatoes
Garlic
Butter
Parmesan
Salt, Pepper, Vegeta (optional), Parsley flakes
Foil to wrap each potato
Add a piece of butter in each opening. Add garlic, rosemary (optional, it was too strong for me )
Bake on 350F for 2 hrs.
Enjoy!!!
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