Onion Cheddar Pretzel

Aparna from My Diverse Kitchen has this fantastic onion and cheddar pretzel recipe that I had to try. When I finally got some good yeast and decided to attempt my first fermented bread, this looked so appealing that I gave this a shot (plus I had medium cheddar cheese in my fridge courtesy of international visitors). Plus it was a chance to try out the kneading function on my food processor. Note: this makes bread making SOOO easy. I was considering getting a bread maker from abroad, but with the food processor, its easy enough that I can do without one.

I made some changes. As usual, I used more whole wheat than the recipe calls for. Instead of topping with sesame seeds, I used 1/4 cup less cheese in the dough and sprinkled it on top and I left out the black pepper, though I would use it next time. She strongly recommends using sharp cheddar cheese, I only had medium, but it still came out great.

I can definitely get used to the smell of fresh bread in my home. It lingered for hours and smelled oh so good. =)

Ingredients

• 1/4 cup finely chopped onion
• 1 1/2 tsp olive oil
  
• 2 tsp dry active yeast
• 1 1/2 tsp sugar
• 3/4 cup warm water
• 1 cup all purpose flour
• 1 1/2 cup whole wheat flour
• 1 cup grated cheddar cheese
• 1 tsp dried Italian herbs, crushed
• 1/2 tsp
  

Directions

1. In a pan, sauté the onions in butter till soft but not brown. Keep aside to cool a bit.
2. Set aside 1/4 cup grated cheese.
   
3. Add the sugar and yeast to the warm water, stir and allow to prove. In a mixing bowl (or processor bowl), put the sautéed onion, 3/4 cup cheese, flours, Italian herbs and salt. Mix (or pulse) a couple of times and add the yeast mixture.
4. Knead very well, adding more water if necessary, till a moderately stiff dough which is smooth and elastic is obtained.
5. Shape into a ball and place in a greased bowl, coating the ball with oil by turning it round in the bowl. Cover and allow the dough to double in volume (about an hour or so).
6. Deflate the dough and turn it out onto a lightly floured surface, letting it rest for 10 minutes. Roll the dough out into a 24" long smooth rope. Place it on a greased baking sheet and shape into a large pretzel shape. Moisten the ends of the pretzel and tuck them underneath to seal.
7. Cover and allow to rise till almost double (about half an hour). Sprinkle top with remaining cheddar cheese.
8. Bake at 190C for about 40 minutes till golden brown and the bread sounds hollow when tapped. If the bread is browning too much, cover it loosely with aluminium foil during the last 20 minutes in the oven. Cool completely on a rack.
   

Vegetarian Mexican Lasagna (Eggless)

My first attempt at lasagna was a huge success and considering how easy it was, its not surprise that I was looking forward to making it again. This time, I decided to mix it up a little and make mexican lasagna (with lasagna noodles not tortillas) and it was another big hit =)

But unfortunately I didnt get a chance to take any pictures before it was eaten up. I decreased the cheese this time and you couldn't tell the difference.

Hearty Healthy Vegetable Lasagna
makes 2 square 1.6L dishes, which is enough for atleast 8 people.

Ingredients

• 12 lasagna noodles (I used no-bake noodles)
  
• 1.5 green bell peppers, chopped (or 1 cup chopped)
  
• 1 large carrot, chopped (or 1 cup chopped)
• 3/4 cup onions
• 3/4 cup corn
  
• 1/2 cup sliced black olives (increase or decrease per preference)
  
• 2 tablespoons olive oil
  
• 400 grams paneer, crumbled (or ricotta cheese)
• 200 grams shredded cheddar cheese
• 2.5 cups of salsa, pureed

Directions

1. If using lasagna noodles that need to be cooked, cook the lasagna noodles in a large pot of boiling water until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook green peppers, onions, carrots and corn in oil. Stir in 1.5 cups of of pureed salsa and remove from heat. This is our vegetable salsa "sauce".
3. Crumble paneer and mix with olives.
   
4. Preheat oven to 350 degrees F (175 degrees C). Cover bottom of baking dish with pureed salsa (without vegetables) . Place 2 lasagna noodles on bottom, layer with 1/4 each of vegetable salsa sauce and paneer mix. Top with pureed salsa. Repeat lasagna noodle, vegetable salsa sauce, paneer mix and pureed salsa layers. Cover with 2 lasagna noodles. Top with pureed salsa and 1/4 of cheddar cheese. Garnish with sliced olives. Repeat with second tray.
   
5. Cover tray with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes. Let stand 15 minutes before serving.

Vegetable Lasagna (without riccotta and eggless)

A good vegetarian lasagna is hard to come by, even in restaurants, unless they are the family owned Italian restaurants - but they often don't have vegetarian lasagnas. In Ahmedabad, its even more difficult.

My fridge was stocked with vegetables and the inspiration struck to attempt my first homemade lasagna and the results were quite tasty. I read a bunch of recipes and came up with this. You can make it healthy by reducing the cheese in half (which I would do next time). And don't worry, the paneer turned out to be a really good substitute for ricotta (which is not available in India).

Note: I did get some ingredients from our local import store, namely the lasagna noodles, pasta sauce and canned artichoke hearts. You can use whatever pasta sauce you like, it plays a large role in taste, so select well. If fresh artichokes are available, I would recommend it. The artichokes really thickened the vegetable filling.



Hearty Healthy Vegetable Lasagna
makes 2 square 1.6L dishes, which is enough for atleast 8 people.

Ingredients

• 12 lasagna noodles (I used no-bake noodles)
  
• 1.5 green bell peppers, chopped (or 1 cup chopped)
  
• 1 large carrot, chopped (or 1 cup chopped)
• 4 drained artichoke hearts, chopped
  
• 3/4 cup onions, chopped
  
• 1 3/4 cup spinach, chopped
• 1 tablespoon garlic paste (or 3-4 garlic cloves, minced)
• 2 tablespoons olive oil
• 1 teaspoon freshly ground black pepper (optional)
  
• 1 teaspoon red chili powder (optional)
  
• 500 grams paneer (or ricotta cheese)
• 350 grams shredded mozzarella cheese* (i used "cheeza")
  
• 2 10 oz jars of pasta sauce**

* If you want to make it healthier, you can use less than 200 grams of cheese. Just use enough to cover the very top and do not use in the layers. Paneer is quite sufficient within the lasagna to give cheesy taste.
** Feel free to make your own pasta sauce. If you have wine, I would recommend the sauce from this chicken parmigiana recipe (no, you don't need chicken for the sauce) from Pioneer Woman.

Directions

1. If using lasagna noodles that need to be cooked, cook the lasagna noodles in a large pot of boiling water until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook green peppers, carrots, onion, and garlic in oil. Add artichokes when almost cooked. Stir in 1 jar of pasta sauce. Add pepper and chili powder and stir well. Bring to a boil. Reduce heat, and simmer 15 minutes. This is our vegetable sauce.
   
3. Crumble paneer and mix in spinach.
4. Preheat oven to 350 degrees F (175 degrees C). Cover bottom of baking dish with pasta sauce from jar. Place 2 lasagna noodles on bottom, layer with 1/4 each of vegetable sauce and paneer mix. Top with 1/8 mozzarella cheese and some pasta sauce from jar. Repeat lasagna noodle, vegetable sauce, paneer mix, mozzarella and pasta sauce layers. Cover with 2 lasagna noodles. Top with pasta sauce from jar and 1/4 of mozzarella cheese. Repeat with second tray.
   
5. Cover tray with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes. Let stand 15 minutes before serving.