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Saturday, December 26, 2015

Vegan Roasted Banana - Coconut Muffins


My love for coconut and the over ripened bananas which as usual ended up on the fruit hanger whether I prefer them or not led to try this recipe from Mireille. Besides, the addition of roasted bananas in a muffin recipe sounded interesting. The source of inspiration for this recipe supposedly comes from Honduras. The bananas are roasted before adding to the batter in this case, which definitely increases the flavor factor. I converted the original recipe into a vegan version. Also I added some raisins since my kids love dry fruits  / nuts in their muffins.

Ingredients: (Yield 9 medium sized muffins)
2 bananas
1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 tbsp. oil
4 - 5 tbsp. brown sugar
1/4 cup coconut milk
1 tsp. vanilla extract
2 - 3 tbsp. raisins (optional)
1/3 cup sweetened, dessicated grated coconut

Method:
* Grease or line the muffin tray.
* Preheat oven to 350 deg F. Place the unpeeled bananas on a baking sheet lined with aluminum foil / parchment paper/ silicon mat. Bake for 10 - 15 minutes, until the bananas are black and starting to seep.
* Remove the bananas and let cool for a while. Peel the bananas and mash the pulp when cool. Leave the oven on in the meantime.
* Sift the flour, baking powder, baking soda and salt together into a bowl.
* Whisk oil, brown sugar, coconut milk, vanilla and the banana pulp together in another medium sized mixing bowl. Add the flour mixture to the wet ingredients' bowl and mix until just combined. Fold in the raisins if using.
* Spoon the batter into muffin cups, filling up to 3/4ths. Sprinkle coconut on top and gently press into the batter.
* Bake for 25 to 30 minutes or until the muffins turn golden brown and a toothpick inserted at the center comes out clean.

This goes to Blogging marathon #59 under the theme 'BM Pair'. Check the link to see what other marathoners are cooking.

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Friday, December 25, 2015

Whole Wheat Milk Bread


This yeast based bread was suggested by Mireille for one of the blogging marathon events last year. I had baked it then but couldn't post it somehow and this was lying in my drafts for more than a year now. The recipe is a simple and straight forward one and yields a bread good for toast / sandwich.

Ingredients:
3/4 cup milk
1/4 cup butter
1 tbsp. honey
2 & 1/2 tsp. active dry yeast
1/2 tsp salt
1 cup all purpose flour
1&1/4 to 1&1/2 cups whole wheat flour (I had to use 1.5 cups + few extra tbsp. flour)
1/4 cup water
1 tbsp melted butter

Method:
* Heat milk, butter and honey in a sauce pan just until butter melts. (If using not pasteurized milk, you can use boiled and cooled milk or can bring the mixture to a boil.) Bring the mixture to luke warm temperature. Add yeast, stir and set aside for about 10 minutes, until the mixture turns frothy.
* Combine flours, salt and yeast mixture in a mixing bowl. Knead into a smooth elastic dough, about 10 minutes. If the mixture is sticky, grease your palms while kneading.
* Place the dough in a greased bowl, cover and set aside in a warm place until the dough doubles in size, about an hour or more.
* Grease a 8.5"x4.5" loaf pan with cooking spray or butter.
* Transfer the dough onto the work surface and lightly punch it down and divide into 2 halves. On a lightly floured surface, roll the dough out into a 10"x7" rectangle. 
 
* Starting from the narrow end, roll the dough into a tight log. Place the log seam side down in the prepared loaf pan.
* Repeat the step with the the other half of the dough and place the log next to the first one in the loaf pan.
 
* Cover the pan loosely with a greased plastic wrap or a kitchen towel. Let the dough rise until it crests 1" over the rim of the loaf pan, about 40 - 60 minutes.
 
* Preheat the oven to 350F. 
* Bake the bread for 30~40 minutes or until the loaf sounds hollow when tapped. Brush melted butter on top for a softer crust.
* Let the bread cool in the pan for 4~5 minutes. Then remove onto a wire rack and let the bread cool completely before slicing.
 
 This goes to Blogging marathon #59 under the theme 'BM Pair'. Check the link to see what other marathoners are cooking.

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Thursday, December 24, 2015

Herb Oat Scones

This recipe comes from Chef Mireille, with whom I have been paired for this week's blogging Marathon. Mireille who blogs at 'The Schizo Chef' focuses on global cuisine and since she regularly participates in BM, I already had bookmarked recipes from her blog. I decided to settle with the theme of baked breakfasts for this week from her blog. The first one is going to be these herb oat scones, which turned out to be a hit in my home. I converted the original version into an eggless one and used curry leaves instead of  rosemary leaves. To make it more Indianised and spicier, add chillies if preferred. They turned crispier on the outside and little softer in the inside. They make a great breakfast / brunch item or a teatime snack.

Source: Here
Ingredients:
1/4 cup lukewarm milk + 1 tbsp. apple cider vinegar
1 cup oats
3/4 cup all purpose flour or a combo of wheat and all purpose flours
2 tsp. baking powder
1/4 tsp. salt
3 - 4 tbsp. butter
1/4 cup butter milk + extra for brushing
1 stalk of finely chopped curry leaves
2 tbsp. chopped cilantro leaves
1 tsp. finely chopped green chillies (optional)

Method:
* Combine milk and apple cider vinegar in a small bowl and leave it aside for five minutes.
* Preheat the oven to 400 deg F. Line a baking sheet with parchment paper or aluminum foil and spray with nonstick spray. 
* Combine oats, all purpose flour, baking powder and salt in a mixing bowl.
* Grate the cold butter directly into the flour bowl. Or cut the butter into flours using a pastry blender until it is crumbly.
* Add the herbs, milk - apple cider mixture, chillies if using and buttermilk to the bowl and mix until the mixture comes together.
* Transfer the dough onto the prepared baking sheet. Grease your hands and pat the dough into a disc of about 1/2 to 3/4 inch thick. Slice the disc into 6 or 8 wedges. Brush the top with buttermilk.
(Or pat it into 1/2 inch thick disc and cut into rounds using a cookie cutter.)
* Bake for 25 to 30 minutes or until golden.

 
 This goes to Blogging marathon #59 under the theme 'BM Pair'. Check the link to see what other marathoners are cooking.

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Tuesday, December 22, 2015

Recipe Index ~ Snacks / Chaats / Street Food

Maddur Vade
Malvani Kakdi Vade
Mangalore Buns
Methi Muthia
Mixed Dal Vadas (Baked)
Moongdal Vada
Palli Pakodilu / Peanut Pakoda
Perugu Vadalu / Aavadalu
Punukulu/Punugulu/Puli Bongaralu
Sabudana Vada / Sago Vada
Thotakoora Vadalu / Amaranth Leaves Fritters 

 
BAKED SNACKS:
Baked Chakli
Baked Dry Samosa
Baked Lotus Root Chips
Baked Namakpara
Baked Nippattu
Baked Plantain Chips 
Baked Punjabi Samosa
Besan Cookies / Chickpea Flour Cookies
Cumin Cookies 
French Fries
Ghugras
Handvo
Khara Biscuits 
Masala Peanuts (Oven Baked)
Masala Peanuts (Microwave Version)
Methi Muthiyas
Mixed Dal Vadas
Roasted Chickpeas
Roasted Peas 
Savory Carrot Buns / Rolls 
Savory Carrot Scones 
Spicy Bread Rolls 
Spicy Mexican Brownies 
Spicy Vegetable Stuffed Buns 
Zucchini Parmesan Crisps

 
CHAAT / STREET FOOD:
Aloo Bonda
Aloo Chana Chaat
Aloo Tikki Chole Chaat
Bhel Puri
Biscuit-Corn Chat
Bread Bhel
Chiyali
Live Dhokla 
Palak Chaat
Papdi Chaat
Toasted Corn
Vada Pav



CHAKLIS:
Baked Chakli
Easy Chaklis
Ghatiya 
Janthikalu

TRADITIONAL INDIAN SNACKS:
Ammini Kozhukattai
Chivda
Chiyali 
Dibba Rotte
Farsi Puri
Fried Poha / Masala Poha
Ghugras
Green Peas Sundal
Handvo (Baked)
Maida Chegodi
Karappoosa
Kodbale/Kodubale
Kodbale - Version 2
Kuzhalappam
Masala Borugulu / Spicy Puffed Rice 
Mathri / Mathi
Methi Muthia 
Miriyala Chekkalu / Pepper Nippattu
Moong Dal
Nippattu/Chekkalu

Nylon Khaman Dhokla Sandwich
Paalakaayalu

Pappu Chekkalu
Peanut Sundal
Plantain Chips
Podi Idli 

Senaga Guggillu / Black Chickpea Salad / Sundal
Theepi Dibba Rotte 
Ulundu Kozhukattai
Vatteppam / Vattayappam

Vellai Paniyaram


QUICK FIX SNACKS:
Arizona Cheese Crisps
Baked Masala Peanuts
Black Bean Quesadillas
Chutney Powder Poha
Puffed Brown Rice Chivda
Roti Sandwich Bites 
Spicy Bread Rolls
Taco shells with Indian style Filling
Yogurt Idli  


WESTERN / KID FRIENDLY SNACKS:
Arizona Cheese Crisps
Bagel Pizza
Bread Blossoms
Cheddar Cheese Popcorn
Cheese Stuffed Dates
Chocolate-Sprinkles Covered Pretzels
Chocolate - Nut Covered Bananas
Chocolate - Nut Covered Strawberries
Chocolate - Popcorn Trail Mix
Chocolate Pudding
Cracker Sandwiches 
Fairy Bread
Icecream Sandwich 
Oatmeal - Peanut Butter Bars
Patacones / Tostones 
Trail Mix 
Trail Mix (4 ingredients)
Zucchini Parmesan Crisps

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Recipe Index ~ Global Cuisine

Also check under "Baking' section for additional recipes.
 

AFRICA:
Akara (Nigerian Bean Fritters)
Berbere (Ethipian / Eritrian Spice Powder)
Chikenduza (Zimbabwe)
Kanya / Kanyah (Sierra Leone)
Kashata (Kenya)
Tunisian Donuts


ASIA:
Bolani Katchalu (Afghani Stuffed Potato Flat Bread)
Cekodok Pisang (Malaysian Fried Banana Fritters)
Gamja Jeon (Korean Potato Pancakes)
Gozleme (Turkish Stuffed Flat Bread)
Lempeng Pisang (Malaysian Banana Pancakes)
Nepali Dal (Lentil Dish from Nepal)
Scallion Pancakes (Chinese Flat bread) 
Sri Lankan Curry Powder
Sri Lankan Vegetable Curry


AUSTRALIA / NEW ZEALAND:
Hokey Pokey Ice Cream 

EUROPE:
Au Gratin Potatoes (France)
Boxty on the Pan (Irish Potato Pancakes)
Fougasse
Ghiveci
Gozleme (Turkish Stuffed Flat Bread)
Irish Soda Bread
Mendiants au Chocolat (France)
Nazook 
Oladi (Russian Pancakes)
Scottish Oatcakes
Staffordshire Oatcakes (England)
Strawberry Vinaigrette
Tiessennau Mel (Welsh Honey Buns) 
Tinginys (Lithuanian No-Bake Cake) 
Tzatziki (Greek Yogurt Sauce)
Vaníliás Kifli (Melt in Mouth Hungarian Cookies)
Xoriatiki (Greek vegetable Salad)


MIDDLE EAST: 
Al Rangina
Ezogelin Soup (Turkey) 
Falafel 
Ghoraybeyah
Gozleme (Turkish Stuffed Flat Bread)
Khabeesa (Omani Semolina Pudding)
Kurat Al-Mishmish (Iraqi Apricot Balls)
Malikia / Masoob (Simple Yemeni Dessert)
Mujaddara
Muhallabiyeh (Jordan)
Nazook 
Umm Ali


AMERICAS:

Arizona Cheese Crisps
Baleadas (Honduras)
Black Bean Quesadillas
Brigaderio (Brazil)
Butter-Flaps (Guyana)
Cachapas (Venezuela)
Cassava Fries / Yuca Fries 
Dulce de Leche en Tabla (Dominican Republic)
Eggless Flapjacks
Garrapiñadas (Uruguay)
Guacamole
Mango Salsa 
Mexican Toastada
Mexican Wedding Cookies
Patacones / Tostones
Rice Pudding (Denmark)
Salsa Mexicana
Soft Pretzel Rolls 
Spicy Mexican Brownies  
Spicy Refried Beans
Tortas Fritas (Argentina)
Tortilla Chips (Baked)
Vegetarian Taquitos (Baked)

 

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Recipe Index ~ Rice & Other Grains / One Pot Meals

Here is a list of main course dishes / one pot meals / quick meal ideas using rice and other grains. The recipes are all vegan / vegetarian / lacto - vegetarian and predominantly Indian.


BARLEY DISHES:
Barley Pongal 
Barley Khichdi ~ Spicy Barley-Lentil Stew

 
CRACKED WHEAT & WHEAT DISHES:
Cracked Wheat Pulao 
Cracked Wheat Salad 
Cracked Wheat Upma
Fada Ni Khichdi
Godhuma Annam
Wheat-Lentil Stew

MILLETS:
Millet Upma


OATS:
Oats Khichdi
Oats - Masoordal Bisibele Huli 
Oats Pongal
Spicy Mango Oats 
(Also check under Baking Recipes.)

POHA / BEATEN RICE FLAKES:
Batata Poha
Coconut Poha
Gojjavalakki
Indori Style Poha
Lemon Poha 
Milagu Aval / Pepper Poha
Mosaravalakki
QUINOA:
Cooking Quinoa
Mango-Coconut Quinoa
Quinoa Bisebele
Quinoa Khichdi
Quinoa - Masoordal Soup
Quinoa Pilaf
Quinoa Pongal
Quinoa Sweet Pongal
Quinoa Upma

RAGI:
Ragi Muddhe
Ragi Sangati / Ragi Muddha
Ragi Rotti

RICE & RICE NOODLES / SEVAI:
Achaari Chole Pulao
Aloo - Matar Pulao
Arsis Paruppu Sadam
Arroz Com Coco
Bhuna Khichuri
BisibeleBhath
Fruity Yogurt Rice 
Garlicy Capsicum Rice
Gatte ka Pulao / Ram Pulao
Gongura Pulihora
Yogurt Rice / Dadh(y)ojanam
Yogurt Rice with Mango
Zafrani Pulao (Sweet)
Zarda (Sweet Saffron Rice)

SEMOLINA DISHES:

Rava Dosa
Rava Idli
Rava - Semya Idli
Rava Pongal
Rice Rava Moong Khichdi 

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