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I was on a blogging hiatus again as I wasn't faring well this past month. What I assumed to be a slight reaction to something I ate tuned out be a case of hives and a viral infection that put me in bed for two weeks. Ironically, it took me another additional week or so of medication for the lingering effect of high doses of pain and allergy medications that I had consumed earlier to go away. Hopefully I am back and won't be on anymore blogging breaks until at least summer time. :)😌
I had signed up previously for blogging marathon and Bakeathon events for this month, not knowing how unprepared I was going to be for both the events. These muffins which I came across at KAF site suited my purpose well for today as they involve baking (for bakeathon event) and have a vegetable sneaked in (for 'Kids' Delight' event hosted by Vidyha this month with 'Vegetables sneaked in' theme). These muffins are really good according to my teenager though I wasn't that much sold as I usually do with KAF recipes though I could not pinpoint why. It maybe just because that I am not a fan of cinnamon flavor or partially maybe I deviated from the original recipe owing to the ingredients I didn't have on hand.
I had run out of wheat flour and used all purpose flour which shouldn't be a problem as such but one of the reviewers was mentioning that the all purpose flour one was a dud compared to the wheat flour version. I used about 1/2 tsp. ground ginger as I didn't have crystallized ginger. I added an egg substitute instead of an egg and threw in some sweetened, dried cranberries into the mix. I ended up adding a few tbsp. of extra liquid as my muffin batter appeared dry and also I had to bake a few extra minutes than the time mentioned originally.
Ingredients: (Yield 9 medium sized muffins)
3/4 cup + 2 tbsp. white wheat flour
1/4 cup oat flour
1/4 cup golden flax meal
1/4 cup + 2 tbsp. sugar
1/8 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 - 3 tbsp. sweetened crystallized ginger
2 tbsp. chopped walnuts
1 egg substitute
1/4 cup oil
1/2 cup buttermilk
1 cup grated carrot
2 tbsp. raisins / sweetened cranberries (optional)
Directions:
* Combine all the dry ingredients including ginger in a mixing bowl. Whisk together egg substitute, buttermilk and oil in another small bowl.
* Stir wet ingredients into the dry ingredients and fold in the carrot and raisins if using.
* Grease a muffin pan or add liners to muffin cups. Scoop in muffin batter, filling each cup almost full. Let it sit for about 10 minutes.
* Preheat the oven to 400 deg F while the batter is resting.
* Place the muffin pan in the preheated oven and bake until a toothpick inserted at the center comes out clean, about 20 to 25 minutes.
Comments
The recipes I try from kingarthurflour website usually turn out to be hits and these waffles are no exception. These whole wheat waffles are adapted from this recipe and they yield light, little crunchy on the outside and fluffy inside kind waffles. I cooked them for extra time and so, they have a dark hue. I was planning to freeze them and so, there are not any toppings in the pictures.
Yield: 4 generous, round 7 inched Belgian style waffles
Ingredients:
1 flax egg or any substitute for 1 egg
1.5 cup white whole wheat flour *
1.5 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
2 tbsp. sugar (I used Splenda sweetener.)
1.5 cup like warm milk
2 tsp. vanilla
1/3 cup oil / melted butter (I used scant 1/4 cup canola oil.)
* I used atta, Indian style whole wheat flour
Instructions:
* For flax egg, combine 1 tbsp. flax meal and 3 tbsp. warm water in a small bowl and leave aside for about 5 minutes.
* Preheat the waffle iron.
* Combine all the dry ingredients in a mixing bowl.
* Whisk together egg, milk, vanilla and oil / butter in another bowl.
* Mix together the dry and wet ingredients, stirring until just combined.
* Cook waffles according to your waffle iron instructions.
This post goes to Blogging marathon #77 under the theme "Whole Grains". Check out the page to read what other marathoners are cooking.
Comments
This post
has been due for a couple of months now but the lazy me kept postponing
it. My blog reached a milestone last December, hitting the 10th year
mark. Quite an achievement from a personal stand considering that I lose
interest in things after a while. Thanks to my readers and fellow
bloggers who visit and leave a positive trail and keep me going.
I thought
the celebration deserves a treat and so, here comes the sukhdi aka gud
papdi. This sweet dish seems to be a quite popular one in Gujarat and
the neighboring state of Rajasthan. The basic preparation includes only
three ingredients - wheat flour, jaggery and ghee which all are
considered to be healthy ones. Yes, in spite of the flak the butter
receives because of it's calorie content, the traditional belief in
India is that ghee in moderate amounts is good for the body. I am
neither fond of nor prepare ghee laden sweets, the only
exception being 'Mysore Pak' which is a favorite of everyone at my home
including the father-daughter duo who claim to be sweet phobics.
This is a quick preparation but tests your arm strength since you need to keep stirring the mixture the whole time. Properly made sukhdi has a melt in mouth texture. Additional ingredients like nuts / spices can be added to the basic preparation. I used very pale colored jaggery and my sukhdi had a
brownish yellow hue but somehow they are looking yellow in the pictures.
(That's for people who are wondering why my sukhdi have that color. And also they look firm since they were in the refrigerator for a week or so by the time I took pictures.)
Ingredients:
1 cup whole wheat flour / atta
1/2 cup ghee
1/2 cup powdered jaggery
Method:
* Grease a plate or a circular pan which is at least one inch deep. Take care to powder the jaggery leaving no bits and chunks.
* Heat ghee in a wide non stick pan on medium flame and add the wheat flour. Stir well so that the whole flour is coated with ghee. Continue to stir without stopping until the flour attains a darker hue than the one you started with and you begin to notice the aroma, about 5 to 7 minutes. (If the mixture appears dry while stirring, add a tbsp or more of ghee and continue to stir.)
* Turn off the stove and remove the pan from the heat. Place it on the counter top or any solid surface and immediately add the jaggery and stir quickly to mix until the jaggery gets incorporated into the mixture.
* Pour the mixture into the greased plate and even out the surface with the back of a spatula. Cut into desired shapes when the mixture is still warm and set it aside to let cool. When the sukhdi cools, separate the pieces and store in an airtight container.
This goes to Blogging marathon #73, under the theme 'Sweets prepared in less than an hour'. Check here to find out what the other marathoners are cooking as part of the BM.
Comments
I had planned to bake another version of coconut cookies before this recipe or rather the color of the cookies caught my attention. These coconuts are on a bit healthier side considering that wheat flour and jaggery are used to bake these. I haven't baked with jaggery so far and thought probably this was a good recipe to start with and besides as I mentioned above, I loved how the cookies looked. However my cookies turned out light colored because of the pale colored jaggery I used. They taste a lit bit different compared to the sugar based ones but one get used to the flavor after having a cookie or two. The original recipe also uses ginger powder which I omitted but still the cookies are redolent with Indian style flavors. After trying out the cookies, I think the texture of the cookies would ave been better if the cookies are baked thinner than the chunky style.
Ingredients:
1 cup wheat flour / atta
1 tbsp. fine semolina
1/4 tsp. baking soda / baking powder
1/2 tsp. ground cardamom
3 to 4 tbsp. coconut oil *
1/4 cup shredded coconut **
1/2 cup powdered jaggery
1/4 cup coconut milk ***
12 cashews to garnish (optional)
* Any neutral oil like canola oil or butter can be substituted.
** Fresh / frozen coconut can be used. Thaw if using frozen coconut before using.
*** Dairy / non dairy milk or water can be used in place of coconut milk. I had to add 5 tbsp. though the original recipe mentions to use 2 to 3 tbsp. milk.
Method:
* Preheat the oven to 325 degree F. Line a cookie sheet with foil, grease it and keep aside.
* Combine flour, semolina, baking soda and cardamom in a mixing bowl.
* Next add the oil and rub into the mixture until it looks crumbly.
* Add coconut and jaggery to the bowl and mix again thoroughly to combine.
* Finally add milk in increments and mix until the mixture comes
together.
* Divide the mixture into 12 portions. Roll each one into a smooth ball and slightly flatten them. Garnish with a cashew nut if using.
* Arrange them on the prepared cookie sheet and bake them for about 20 to 25 minutes and the tops are not soft to touch. (I baked them for 25 minutes in the convection oven, turned off the oven and left the cookie sheet in the oven for few minutes to crisp up.)
This is going to be a part of Blogging marathon #62 under the theme 'coconut' and check here to find out what other marathoners are cooking today.
Comments
I
know it seems like I have dived from one pancake session to another going by my posts recently. I have an excuse however. My both kids love pancakes and my daughter seems to like them a tad bit more. She doesn't mind if they are served for all her meals, everyday. These cinnamon flavored banana pancakes studded with ooey gooey chocolate chips are just her kind. Soft, fluffy and yummy. Quick to whip up and a perfect foil for those over ripe bananas lying in the fruit basket. If serving kids / chocolate lovers, top the pancakes with more chocolate chips. Or omit chocolate from the recipe completely if it is not preferred.
Ingredients for 8 pancakes:
1 tbsp flax meal (Or one egg substitute)
1/2 cup wheat flour
1/2 cup all purpose flour
1.5 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 tbsp. brown sugar
2 tbsp. melted butter
3/4 cup to 1 cup milk at room temperature (Start with 3/4 cup and add more if the batter is too thick.)
1 cup mashed banana / 2 small sized ripe bananas
4 - 6 tbsp. semisweet chocolate chips
Maple syrup, banana slices & chocolate chips to serve
Method:
1. Whisk flax meal and 3 tbsp. warm water together and leave aside for about 5 minutes.
2. Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
3. Blend the flax meal mixture and the remaining ingredients mentioned above into a thick batter. (Leave the last one from the list - the maple syrup, banana slices and chocolate chips reserved for serving)
4.
Pour about 1/4 cup batter of batter onto the pan. Cook until bubbles
appear on the surface and the bottom side turns golden brown. Flip the
pancake with a spatula and cook for about 30 - 40 seconds more. Transfer
onto a serving plate. Repeat the steps with the remaining batter.
5. Serve the pancakes warm. Top them with banana slices and more chocolate chips if desired and drizzle with maple syrup.
These go to blogging marathon #57 and check here to find out what other marathoners are cooking today.
Comments
Among the International flatbreads I posted this week, these bolanis were the best and we absolutely loved them. Bolanis are traditional Afghani flatbreads with a filling, usually made with potato, spinach, green lentils, pumpkin or leeks. These vegan, stuffed breads can be either fried or baked and are served with mint yogurt sauce. Though these potato bolanis sound like our own aloo parathas, they are not. The similarity ends with potatoes and they are different in terms of the flavor of the filling, the shape of the bolanis and the way they are toasted.
Ingredients: (Make 7 - 8 bolanis)
1.5 cups flour (I replaced half of it with wheat flour. )
1 tbsp. oil (optional)
1/4 tsp salt
4 medium sized potatoes (Should come to 2 cups when cooked and mashed.)
1 tsp pepper powder (more or less, as required)
Salt to taste
1/4 cup finely chopped cilantro
1/4 cup finely chopped green onion
1/4 cup olive oil to toast bolanis
Method:
* Combine flour, salt and oil in a mixing bowl. Add water in small increments and knead it into soft, pliable dough, for about 5 minutes. (I added about 1/2 cup + 2 tbsp. water.) Cover and let the dough rest for about an hour.
* Meanwhile, peel and cook the potatoes until done in a sauce pan or in a pressure cooker. Keep the cooked potatoes aside and let them cool.
* Mash the potatoes well so that they are lump-free. Add cilantro, green onions, salt and pepper to the mashed potatoes and mix well.
* When ready to make bolani, knead the dough once and divide the mixture into 7 - 8 portions. Also divide the potato mixture into 7 - 8 portions (depending upon how many dough portions are made.)
* Roll each portion into a ball between your palms and then gently flatten them into discs. Work with one portion at a time and keep the rest covered, to prevent them from drying out.
* Roll a portion as thin as a tortilla, into 5 - 6 inch diameter circle. Place one portion of the potato mixture (about 2 tbsp.) on one half of the rolled out dough circle, leaving the edges.(Traditionally, they are rolled into 10 - 12 inch circle.)
* Fold the other half over it, to enclose the potato filling and seal the edges properly. I used a fork to seal which is entirely optional. Gently pat the surface of the bolani for uniformity.
* Heat the oil to toast bolanis. Place the bolani one by one in the hot oil and toast both sides until golden brown. (Though they tasted awesome like stuffed pooris frying this way, I just toasted them like regular rotis.)
* Serve them with minty yogurt sauce and taste the best when served warm.
This goes to Blogging Marathon #50, under the theme of "International Flatbreads". Check out the link to find out what other marathoners are cooking.
Comments
Event: Blogging Marathon #41
Theme: Pick one ingredient and cook for 3 days
My choice: Green Peas
By the time I realized that I forgot to take the paratha pictures, they were cut into triangles to go into lunch boxes and so those are what featured here. These are one of the yummiest stuffed parathas even though one may get fooled by the simplicity of the recipe or if one is especially not so fond of peas. Even though the green peas appear to dominate the dish, the spices used in the mixture shine through and make the stuffing, a delicious one. The end result is yummy, spicy parathas which need just some plain yogurt to go with. If preparing for kids or prefer a milder version, one can adjust the quantity or the kind of spices used for the stuffing.
Ingredients:
1 cup atta / whole wheat flour + 1/2 tsp salt
1 cup boiled and drained green peas (Fresh or frozen can be used.)
A pinch of asafoetida powder
1/8 tsp turmeric powder
1/2 tsp chili powder / 2 green chillies (I used chillies.)
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp amchur / dried mango powder
1/4 tsp garam masala
Salt to taste
Oil to toast parathas
Method:
* Combine flour and 1/2 tsp salt in a mixing bowl. Add water as needed and knead into a soft, pliable dough. Cover and rest for about 30 - 60 minutes.
* Run peas and chillies (if using) through a food processor to a coarse paste.
* Heat a tsp of oil and add asafoetida, the ground pea paste, turmeric, cumin powder, coriander powder, amchur powder, garam masala and salt. Add chili powder as well if chillies were not used. Cook the mixture for about 30 - 60 seconds. Turn off the stove and let the mixture cool.
* Divide the mixture into 5 portions, roll them into balls and keep aside.
* Divide the dough into 5 portions and shape them into discs. Work on one disc at a time while keeping the rest covered.
* Roll out the disc into a circle of about 3 inches in diameter. Place one portion of the prepared stuffing at the center. Bring the edges of the rolled out dough circle together to seal the stuffing inside. Again roll out the stuffed disc into a circle of about 5 inches diameter.
* Heat a tawa / shallow frying pan. Toast the rolled out disc adding a tsp of oil around the edges and cooking both sides, until brown spots appear on both sides.
* Repeat the steps with the remaining dough and the stuffing.
* Serve them warm with a bowl of yogurt.
Comments
Event: Blogging marathon #40
Theme: Unused posts from BM #39
Day 2: Rajasthan
I had cooked these tikadias for my Rajasthan post only to realize later that it was somewhat similar to the "Besan ki masala roti", I had posted for Haryana. And so I had to save it in my drafts and go with another post instead. I tried this recipe from Tarla Dalal website and when you search for the recipe, the first two pages in the google search engine leads to the same recipe and same introduction. Besides these plain ones, there are stuffed versions too. I feel these tikadias are subtly spiced compared to the masala rotis and I preferred these tikadias over them. Usually these are served warm with gatte ki subzi but I went ahead with dal tadka instead.
Ingredients: (for 5 tikadias)
1 cup wheat flour / gehun ka atta
Salt to taste
Ghee for stuffing
Ghee / oil to toast rotis
1 tsp cumin seeds - roasted and crushed
1 tsp chili powder
Method:
* Combine the flour and salt in a mixing bowl. Add enough water and knead into a soft dough. Divide the mixture into 5 portions and roll them into balls and keep them aside, covered.
* Roll a ball into a circle of about 5 inches diameter.
* Smear the circle with a little ghee and sprinkle some cumin seeds and chilli powder.
(I added the crushed cumin, chilli powder and ghee in a small cup and mixed them to make a paste. I smeared the paste on the rolled out dough circle.)
* Starting from one long end, roll it and then again like a Swiss roll and press gently at the end with fingers.
* Roll it out into a 5 inch circle. Cook it on a hot griddle using ghee / oil until both sides are golden brown.
* Repeat the steps with the remaining dough balls to make tikadias. Serve them warm.
Comments
Girda is one of the tandoor breads from the Kashmir valley. Owing to the absence of a tandoor oven, I wasn't exactly looking for an authentic looking girda. Besides, I was at a loss regarding the texture / flavor as I have never tasted it. One of the online sources mentioned that they are crispy from outside and soft inside. If that was the criteria I was looking for then this experiment was a success.
The bread is an easy one to put together but the preparation starts hours prior to baking since a portion of the dough needs fermentation. It is a breakfast bread and I would have enjoyed this even with a jam / nutella spread instead of a gravy curry.
Recipe Source: India Cookbook
Ingredients: (Make 8 girdas)
2 cups all purpose flour
2 cups wheat flour / atta
1 tbsp ghee
1 tbsp sugar
1/2 tsp salt
1 tsp baking powder
1 tbsp yogurt
1 tsp poppy seeds
(I added 1 - 2 tbsp oil as well.)
Method:
* Add all purpose flour to a mixing bowl. Add water as needed to form a soft dough. Cover and leave it to ferment overnight.
* Next day, sift wheat flour into a bowl. Add salt, sugar, ghee and the fermented all purpose flour dough to it. Mix everything. Add extra water as needed to form a soft dough. At this point, add baking powder and knead well so that it is incorporated into the dough well. (I added oil as well.)
* Preheat oven to 350 deg F / 180 deg C.
* Divide the dough into 8 portions and shape each one into a flat, oval shaped bread. Using a knife, make a slit along the one side of each bread and spread a little yogurt inside. Sprinkle some poppy seeds over the bread tops. Make small depressions on the bread using your finger tips.
* Bake until they start rising and turn light brown. (Though the recipe mentions to bake for 10 - 15 minutes, I had to bake for 30 minutes. Then I brushed them with ghee and broiled them for 3 - 4 minutes.)
I paired girda with tamatar chaaman. It turns out that Punjabi chaman and this chaaman are poles opposite. Tamatar chaaman is a delectable, Kashmiri paneer preparation in a thick tomato sauce. It is a quick and simple one to put together without elaborate preparations. I prepared a small quantity and used the spices accordingly.
Ingredients: (Serves 6)
1 pound or about 1/2 kg paneer, cut into one inch cubes
1 tbsp oil + extra for shallow frying the paneer (Traditionally mustard oil is used.)
5 cloves
5 green cardamom pods
2 one inch cinnamon sticks
A pinch of asafoetida
3 cups pureed tomatoes
2 tsp ground fennel seeds
1 tsp ground ginger
1 tsp ground cumin
1.5 tsp ground coriander
1.5 tsp Kashmiri red chili powder
Salt to taste
1 tsp Kashmiri garam masala
Cilantro leaves to garnish
Method:
* Fry paneer cubes until golden brown through out, using shallow frying method.Remove with a slotted spoon and drain on absorbent towels. Keep them aside.
* Heat oil and add cloves, cinnamon, cardamom and asafoetida. Fry for few seconds and add tomato puree. Cook until all the water evaporates.
* Pour about a cup of hot water and all the spices except the garam masala. Bring the mixture to boil and add the paneer.
* Reduce the heat to low and cook for 5 minutes.
* Sprinkle garam masala at the end and stir gently. Simmer for about a couple of minutes more.
* Garnish with coriander leaves.
Comments
