Eggless Fruit Cake - No Butter

I love fruit cakes, as we dont use any alcohol at home, I usually soak them with Orange Juice for a Day and make these cakes. I will write a seperate post of this some time. Now lets go on with this recipe.

Ingredients
Maida or APF - 2 Cups (Keep 1/4 Cup aside)
Oil - 1/ 2 Cup
Mixed Fruits and Nuts - 1 Cup (Add the 1/4 Cup of Maida kept aside)
Sugar - 1 Cup
Orange Juice - 1/2 Cup
Vanilla Essence - 1 teaspoon
Cinnamon powder - 1 teaspoon
Baking Powder - 1 Teaspoon

Method

• Sift Maida,Cinnamon powder and Baking powder together.
• In a mixing bowl add sugar and Oil and mix them well.
• Now add the Orange Juice to this and Mix well.
• To this add the Sifted flour mixture and mix them well.
• Then add the Mixed Fruits and nuts dusted with Maida to this.
• Pour this to a Baking Pan, which is greased and Dusted.
• Bake this in a Pre Heated Oven at 170 C for 40 -50 Minutes or till done. (Mine took 60 minutes)
• Allow it to cool completely and slice it and serve.

Baby Corn- Capsicum- Cottage Cheese aka Paneer Gravy/Subzi/Sabji

 This is a famous curry for it tastes amazing. The combo works amazingly well. You can choose any English Vegetables based on your preference. Some Veggies I have tried this recipe with is Broccoli, Mushrooms, Carrots, Beans, Cauliflower etc. Do the basic Gravy and add the Veggies as per your Taste.

Ingredients
Baby Corn - 10 pieces (Washed and cut into 2")
Capsicum - 1 (Washed and Cut into 2")
Paneer - 1 Packet or 200 Grams (Cut into Cubes)
Peas - a Handful
Onion - 1 (Large, Peeled and boiled )
Tomato - 1 (Medium, Boiled and Peeled)
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/4 Teaspoon
Garam Masala - 1/4 Teaspoon
Ginger Garlic Paste - 1/2 Teaspoon
Oil - 2 Tablespoon
Vegetable Stock - 1 Cup (Optional)
Fresh Cream - 2 Tablespoon
Coriander Leaves - Few Sprigs for Garnish

Method

• In a Mixer, pulse the Tomato and Onion separately till they become a nice smooth paste.
• In a Pan, warm some oil and add the Baby Corn and Paneer and cook till they get some nice colour on all sides.
• This step is optional, if you don't want then you can skip this step.
• If you plan to Pan roast the Baby Corn and Paneer, do it on Medium flame and don't move them around too much or else they may break.
• Once you get nice colour remove them and keep them aside.
• In the same pan, add 1 more tablespoon of oil and add the Onion paste and saute, and after a minute add the Tomato paste and saute.
• Please be careful while adding/cooking the Onion - Tomato paste as they tend to splatter.
• After 2 minutes of cooking it add Ginger Garlic paste and Dry masala Powders and saute.
• Then add the capsicum and saute for a minute. Now add the vegetable stock or water and stir it well and add the tossed Baby Corn and Paneer, Peas.
• Cover with a lid and cook for 5 minutes or the raw flavor is completely gone.
• Switch off the flame and add the fresh cream and Coriander leaves.
• Serve with Rice or Roti.

Note

• Adding vegetable stock gives a deep flavour to this dish. You can make your own vegetable stock (Will post a recipe soon) or use Storebought Stock.
• I use Maggi Vegetable stock Tablet. I just soak the tablet in some water and Voila you get your stock.

Oyster Mushroom Masala

My Hubby is a great fan of Mushrooms. We make Mushrooms at our house atleast once in a week.We generally use Button Mushrooms. However, my hubby found the Oyster Mushrooms at the Market one day and I made a simple Mushroom Curry with it and it tasted yum. You can make this
 recipe with regular Mushrooms also.

Ingredients

Oyster Mushrooms - 1 Packet
Onion - 1 (Finely Chopped, Large)
Red Chilly Powder - 1 Tablespoon

Coriander Powder - 1 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Pepper Powder - 1/2 Teaspoon
Green Chilly Powder - 1 (Slit)
Oil - 1 Teaspoon
Salt - To Taste

Method

• Wash and cut the mushrooms into 4 pieces.
• Heat a pan with some oil and once the oil is hot add the Onions.
• Saute till the onions changes to transparent.
• Then add the Ginger Garlic paste and Saute for a minute or 2. 
• Then add the Dry spices powder and saute, reduce the flame and cook for 2 minutes.
• If you feel that the masala is burning then sprinkle some water and cover it with a lid.
• After 2 minutes, add the chopped mushrooms and saute for a minute till all Mushroom is coated with the Masala.
• Cook The mushrooms till it is done, Cover it with lid while cooking it.
• This may take 7-8 minutes to get done. Open the lid for every 2 minutes and saute to ensure that the Mushrooms don't Burn.
• The Mushroom will leave enough water that is required for this Masala, if not, sprinkle some Water.
• Don't pour water as we want to make it as a Thick gravy. 
• Serve it with Roti or Rice. 

Garlic Chillies Chutney

This chutney is a spicy chutney, which will be a awesome accompaniment to Dosa, Idly or Kozhukattais. If you love Garlic, you will love this chutney.

 

Ingredients

Garlic - 4 Small pods

Dry Red Chillies - 3

Groundnut - 1 Tablespoon

Salt - As per taste

Oil - 1 teaspoon (Preferably Gingelly Oil)

Mustard Seeds - 1/4 Teaspoon

Method

• In a dry pan toss garlic, Red chillies and groundnut for few minutes.
• Allow them to cool
• Grind them in a mixer using enough water and add Salt to taste.
• In a pan, warm Oil and add the mustard seeds and allow them to splutter.
• Add the Chutney to this and saute for couple of minutes.

Kollu Rasam

 My Mom makes this Rasam during winters as she says that Kollu is heat, however is very good for Diabetes and Weight Loss. This recipe is made with the water that is preserved after cooking the Horse Gram. The Horse Gram is used to make Sundal. I did not click a picture of it this time, I will try to make it again some time and post it.This is done like making Usual rasam, however, using the Kollu Water.

Ingredients
Kollu/Horse gram - 1 Cup (Washed and Soaked in water overnight)
Mustard Seeds - 1/2 Teaspoon
Curry leaves - 2 (Torn into pieces)
Hing/Asafoetida - A generous Pinch
Tamarind Extract- Marble size soaked in1/4 cup of Water and Pulp extracted
Tomato - 1 (Large Chopped)
Jaggery - 1"
Corinader Leaves - To garnish
Cooking Oil - 1 teaspoon
Garlic Pods - 2 ( Peeled and Roughly Crushed)
Cumin Seeds - 1/2 Teaspoon

Method

•  Pressure cook the soaked Horsegram in 3-4 Cups of water for 4 whistles.
• Allow it to come to the room temperature on its own.
• Drain the Horsegram and keep it aside.
• For this recipe, we will only need the water.
• With the left over cooked Horsegram youc an make sundal.
• Place a vessel with a tablespoon of oil and once the Oil is hot add the Mustard Seeds and allow it to splutter.
• Then add the Cumin seeds, crushed garlic, Curry elaves, Hing and Tomato.
• Cook till the Tomato is done and then add the  Tamarind Pulp and allow it to boil till the Raw flavour of Tamarind is gone.
• Then add the Kollu Water , salt and Jaggery and check for taste and add seasoning accordingly.
• Switch off the flame after one Boil, add freshly chopped Coriander Leaves.
• Serve with Rice.

Baby Corn Fritters/Bhaji 

We all love Bhajjis, especially during winters they are a must have. This recipe is a sure shot way to get crispy Bhajis. I have used baby Corns, you can use Onions, Chillies, Paneer anything you like.

So in this recipe I would sharing how to make the basic Bhaji batter that can be used to make Bhajji or fritters.

Ingredients
Besan/Gram flour - 1 Cup
Rice Flour - 1/2 Cup
Sooji/Rava - 1 Tablespoon
Turmeric Powder - A generous Pinch
Hing/Asafoetida - A generous Pinch
Salt - To taste
Ginger Garlic Paste - 1/2 Teaspoon
Red Chilly Powder - 1/2 - 1 Teaspoon
Garam Masala - A pinch
Chat Masala - A pinch
Baby Corn - As needed (Parboiled)
Drinking Soda - As required  (Refer Notes)
Oil - For Frying.

Method

• In a kadhai, place the oil for heating on the stove on Medium flame. 
• In a mixing bowl, add all ingredients expect the Baby corn and soda and mix well. 
• Now to this add drinking soda and mix till till you get the batter of a thick Doa batter consistency.
• Now Take Baby corn and dip it in the batter and place it carefully in the Hot oil and cook it till it becomes Golden Brown on all sides.
• Remove it using a slotted ladle and keep it on a Paper Towel to drain excess Oil.
• Serve hot with tea/Coffee. 

Notes:

• You can use water instead of Drinking Soda to prepare this dish. Using Drinking Soda makes the Mixture Airy and lighter.
• I have also seen my mom add Warm Oil to the Bhajji mix. She mixes all ingredients and adds some Warm Oil and leaves it for a minute or 2 and then adds Water and prepares the Bhajji.
• Ensure that the batter is not too watery or else it wont stick to the Baby corn or any other ingredient you are using to make Bhajji.
• Ensure that the Oil is at medium heat, if its is too much of heat it will then only the outer layer will cook and the inner layer will remain uncooked.
• If the Oil is not hot enough then the Bhaji will drink the Oil and it will be too Oily. 

Rice Flour Kozhukattai/ Arisi Maavu Kozhukattai 

I love Kozhukattai and I have a variety of Kozhukattai Recipes in my Blog. This one is a easy to make Kozhukattai , if you have ready made Processed Rice Flour.

Do check other Kozhukattai recipes Here.

Ingredients

Processed Rice Flour - 1 Cup
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 4 or 5.
Broken Gram Dal - 1/2 teaspoon
Broken Urad Dal - 1/2 teaspoon
Hing or Asafoetida - A generous Pinch
Water - 2.5 Cups
Coconut - 1/4 Cup (Grated, Optional)
Oil - 1 teaspoon (Preferably Coconut Oil)

Method

• Take a Kadhai/Large Vessel and heat a teaspoon of oil and once the Oil is hot add the Mustard seeds and allow them to splutter.
• Then add the gram Dal, Urad Dal and Dry Red Chillies and saute. 
• Add Hing/asafoetida, to this and add the water and Salt to taste. 
• Allow the water to boil and then add the Processed Rice Flour while stirring it.
• Also add the grated Coconut to this. 
• Cover and cook for 5 minutes or till all the water is absorbed.
• Now switch off the flame and keep the prepared dish aside.
• Now take a Steamer or Idly pot and add water to the steamer and allow it to Boil.
• Meanwhile, Grease the Idly plates/plates in which you are planning to steam the Kozhukattais.
• By now, the prepared mixture would have come to bearable heat.
• Now wet your hands and take a good amount of the prepared mixture and shape into a ball or any desired shape.
• Arrange the prepared balls in the greased plates.
• Now place this in the steamer and steam for 10 -12 minutes.
• Allow it to cool for 5 minutes and serve.

Notes

• Start making them into balls only when it the prepared mixture is of bearable heat to your hands or else allow it to cool for some more time.
• Adding Coconut is optional, however it takes this recipe up by few notches.
• While adding the Mustard seeds, Dal and Hing keep the stove on low flame.
• Using coconut Oil brings a nice flavour to this recipe.
• You can grease your hand with coconut Oil while shaping these Kozhukattais. 

Yam - Cow Peas (Black Eyed Beans) Curry AKA Senai Karamani Kuzhambhu(Kulambhu)

I have already written enough about my love for South Indian Gravy. Look at a variety of SI curry recipes here. This gravy is a lovely combo of Yam and Cow peas and they just taste amazing. Nevertheless to say, it goes well with Rice , but I love it with Dosa. Make slightly thicker, soft Dosa and have it with this gravy, then you will know what I am talking about.

Ingredients

Yam - 250 Grams (Peeled and chopped into 2" Pieces)
Cow Peas - 1 Handful (Washed and Soaked for at least 6 Hours)
Onion - 1 (Large, finely Chopped)
Tomato - 1 (Medium, Finely Chopped, preferably Country Tomato)
Garlic - 4 Pods (Peeled and roughly Crushed)
Ginger - 1/2" Piece (Peeled and Crushed)
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/8 Teaspoon
Yam - Lemon Size (Soaked in a glass of warm water)
Oil - 2 Tablespoon (Preferably Gingelly Oil)
Salt - To taste
Jaggery  -  1/2' Piece
Curry Leaves - 2 (Torn into pieces)
Mustard Seeds - 1/2 teaspoon
Fenugreek Seeds - 1/4 Teaspoon

Method

• Pressure cook the Karamani or Cow peas till done. It took me 6 whistles.
• Meanwhile, Boil some water, add turmeric and cook the Yam till it is almost done.
• Strain the Yam and roughly Mash it. Don't mash it too much.
• Place a kadhai on the stove and Add the Oil.
• Once the oil is hot add the Mustard Seeds and allow it to splutter and then add the fenugreek seeds and Curry leaves.
• Immediately add the Onions and cook till the onions are done. 
• Add the Garlic and Ginger and Saute.
• Add the tomatoes and add the salt.
• Cook till the tomato becomes mushy and almost dissolves.
• Now to this add the Recd Chilly powder, Coriander Powder, turmeric powder, Cooked Cow Peas and Mashed Yam.
• Cook it for a minute or 2.
• Extract the Tamarind Juice from the soaked Tamarind and add it to the coking mixture.
• Approximately add 1 Cup of tamarind pulp, however this depends on your quality of tamarind, your soaking time, your taste preference etc.
• Allow the Mixture to boil and add a piece of Jaggery and mix well.
• Cook till the raw flavour of everything is gone.

Notes

• Cooking the Yam in tamarind Pulp will ensure that the Itchiness of the Yam is gone, however if you are worried then after cutting the Yam soak it in the water which you get while washing the Rice. 
• Soaking it in that water for 15 minutes will remove the Itchiness.
• Another technique that I also follow is to add a small piece of Tamarind in the water while cooking the Tamarind. 
• It should be a every tiny piece or else the Tamarind will not get cooked. 
• In my opinion this gravy tastes nice if it is thick and not so watery and also I prefer not to add too much of Tamarind Pulp as it will mask the other flavors.

Yummy Fruit Cake

 I have already posted different versions of Fruit Cakes, I had bookmarked this recipe for some time now and wanted to try it.

Do try other Fruit Cake recipes from here.

 Ingredients

Maida or APF - 2 Cups
Mixed Fruits and Nuts - 2.5 Cups (Mixed with 1/4 cup of flour)
Eggs - 3
Baking Powder - 1 Teaspoon
Butter - 1 Cup
Sugar - 1 Cup (I have used 1/2 Cup of Brown Sugar and 1/2 Cup of Regular Sugar)
Vanilla Essence - 1 Teaspoon
Cinnamon powder - 1 Teaspoon

Method

• Sift Maida, baking powder and Cinnamon powder together and keep it aside.
• Grease a Baking pan and dust it with flour and cut and place parchment paper on the bottom and Sides of the Tin.
• Pre heat the Oven at 170C for 15 minutes.
• In a mixing Bowl, Cream Butter and sugar together.
• To this add egg one by one and whisk it well.
• To this add the Vanilla essence and whisk it in.
• Now add the sifted flour little by little to the wet ingredients and fold it in.
• At last, add the Mixed fruits and Nuts and fold it in.
• Pour this mixture into the prepared Tin and Bake it for 50 minutes at 170C or till it is done.
• Cool it completely before slicing it.

Barnyard Millet Upma (with Tamarind)/ Kuthiraivali Puli Upma

Millets is the New rage. I dont know for whatsoever reason I was not confiedent of cooking with them. My mom makes it a lot and love the taste if them. So this time I asked my hubby to buy a pack of Millets so I could try. It was so easy , I couldn't make out why I was so skeptical about cooking with them. I will post more Millet recipes soon. You can also make this Upma using Vegetables and without Tamarind also.

Ingredients

Barnyard Millet - 1 Cup (Washed and kept aside)
Water - 3 Cups
Oil - 2 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Groundnuts/Peanuts - 2 Tablespoon
Gram Dal - 1 Tablespoon
Salt - To taste
Hing or Asafoetida - A generous Pinch
Tamarind extract  - Goose Berry Sized (Soaked using 1 cup of water from the 3 cups of water given above )
Dry Red Chillies - 5 (Broken)

Method

• Place the pressure cooker on stove with 2 tablespoons of Oil.
• Once the Oil is hot, add the mustard seeds and allow them to splutter and immediatley add the Gram dal, Peanuts and saute them.
• Now add the Red Dry chillies and Asafoetida and saute
• To this add the Tamrind extarct and the 2 cups of water and allow them to boil.
• To this add the washed Barnyard Millet and stir and add salt.
• Cover the Pressure cooker lid with the whistke and cook for 1 whiste on low flame.

Note:

• I made the whole recipe of Low flame. If you plan to cook on high flame, keep a close eyes or else the Dal, groundut may get burnt.

Appalam Bhajji 

Whenever we make Bhajji or Bonda, we always have some Bhajji Batter left. So immediately we can make this Appalam Bhaji. It is quick, crunchy and tasty.

Ingredients

Leftover Bhajji/Bonda Batter - As required.
Appalam - As required (Cut into Halves)
Oil - For Deep Frying.

Method

• Warm Oil for deep frying. 
• Take the Appalam and dip it in the Batter until it is nicely coated.
• Once the Oil is ready, slip the batter coated Appalam in the oil and cook till it is done. 
• Serve immediately, if you like sprinkle some chat masala and enjoy. 

Lunch Menu 20 - Brunch Ideas - Rava Idly, Masala Dosa, Coconut Chutney, Onion Chutney, Aval Kesari and Sweet Pongal 

On a Lazy Sunday, we usually tend to get up late. So it is late for Breakfast and early for Lunch, so I prefer heavy brunch on weekends.

Click on the below links for the recipe:

• Rava Idly
• Masala Dosa
• Coconut Chutney (Recipe coming soon)
• Aval Kesari
• Onion Chutney (Recipe coming soon)
• Sweet Pongal (Recipe Coming soon)

Whole Wheat Olive Crackers 

I found this great recipe in one of the groups I am part of and I tried it immediately as it is simple, Healthy and super tasty.

I did this in the food Processor, so the dough was ready like in a minute.

Ingredients

Whole Wheat Flour - 1 Cup
Olive Oil - 5 Tablespoon
Salt - To Taste
Curry Leaves - 5 (Chopped)
Coriander Leaves - 2 Twigs (Chopped)
Dried Italian Herbs - 1/2 Teaspoon (Optional, add your choice of Herbs)
Garlic Powder - 1/2 Teaspoon (Or else 2 Cloves of Garlic)
Baking Powder - 1/2 teaspoon
Black Pepper - 1/2 Teaspoon
Water - As required

Method:

• Add all the ingredients except water in a bowl and mix well.
• Add water little by Little and knead into a smooth pliable Dough.
• I did this step in a food processor.
• Let it rest for 15 minutes.
• Pre heat the oven at 180C and line a Baking tray with aluminium foil and grease the foil with Olive Oil.
• Dust the kitchen counter with some flour, place the rested dough and roll into a big disc using a rolling Pin.
• Keep the thickness as 1 mm while rolling it.
• Using a Knife or Pizza cutter, cut them into desired shape and place them on the greased aluminium foil.
• Brush the top of the Crackers with Some Olive Oil.
• Bake this at 180C for 20 minutes, flip the crackers after 10 minutes so it is cooked on both sides.
• Every Oven is different so keep a close eyes on the baking time. 
• The Baking time will also vary based on the thickness of these crackers. 
• Once it is done, it may be soft, once it cools done it becomes crispy.
• Once cooled down, store it in a air tight container.
• If you store it for some time and if it becomes soft, just heat for a minute in Oven. 

Sakkara Pongal - Sweet Pongal

Sakkarai Pongal or sweet pongal is an important dish made and consumed on Pongal. There are so many ways Sweet Pongal is made. This is one of the recipes that has worked very well for me.

I made this using electric Rice cooker as I find using Pressure Cooker messy. Please do read the Notes before you try this recipe.

Ingredients
Raw Rice - 1 Cup
Yellow Moong Dal - 1/2 Cup
Jaggery - 1.5 Cups (Powdered)
Ghee - 4-6 Tablespoon
Cashew nuts, Raisins - As Required.
Water - 4 Cups (See Notes)
Cardamom - 2 Pods (Crushed)

Method

• Wash and soak the rice in 4 Cups of water in the Electric Rice Cooker for 15-20 minutes.
• In a pan, add tablespoon of Ghee and add the cashews and roast it till golden, then add the Raisins and remove it once it fluffs up.
• In the same pan, then add the Moong Dal and roast till on low flame till the raw smell goes.Ensure  that the colour of the Moong Dal does not change.
• Add the Roasted Moong Dal to the soaked Rice and switch on the Rice Cooker.
• Cook till the Rice and Dal is cooked and all mushy.
• In another vessel, add the Jaggery and pour water till it is immersed and boil it.
• Boil till the Jaggery is dissolved in the water. Add the crushed Cardamom pods to this. 
• Using a filter, filter the Jaggery Syrup.
• Add this Jaggery Syrup to the Cooked Rice - Dal Mixture and cook till they all come together.
• This may take about 5-7 Minutes.
• During this time, add Ghee little by Little and cook. 
• Add the Sauteed Cashews and Raisins and serve. 

Notes:

• The amount of water to be added depends on your quality of Rice. Depending on my Rice quality, I needed 4 cups of water.
• I regularly add 2.5 cups of water to cook rice for daily consumption so I added extra 1.5 cups so it gets cooked well. 
• I prefer the Rice cooker method, as I can check on the rice and decide if it needs more water.
• During the cooking process, if you think the Sweet Pongal is getting Tight/Thick add some warm water or Milk.
• Sweet Pongal tends to become tight after sometime , so switch off accordingly.
• You can make it in Pressure cooker too using the same process.
• Pressure cook the Rice - Dal for 4-5 whistles with enough water and fllow the same steps as above. 

Koodaravalli Special - Aval Kesari 

This Festival comes in the month of Marghazi.Koodaravalli is celebrated on the 27th day of Marghazi. It is believed that Andal rendered 30 Pasurams in praise of Lord Krishna on each day f Marghazi. Every Year, we do Puja at our house and sign Devotional songs and read Thiruppavai Pasuram. For more on Thirupavai or Koodaravalli click here.

Usually Akkaravadisal or Sweet Pongal is offered during Kudaravalli. Click here to check out Last Year's celebration. This year I made Sweet Pongal and Aval Kesari. So today I will share the recipe of Aval Kesari and will share Sweet Pongal recipe later. I got this recipe from my mom.

Ingredients

Aval/Poha - 1 Cup
Sugar - 1 Cup
Water - 2 Cups
Ghee/Clarified Butter - 4 Tablespoon - 6 Tablespoon (As per Taste can decrease or Increase)
Badam, Cashewuts and Golden Raisins - As required
Food Color - a tiny pinch (Optional)

Method

•  In a warm pan, add a Tablespoon of Ghee and roast the aval/Poha for few minutes.
• Please ensure that you do not change the colour of the Aval.
• Pulse the roasted Aval in a mixer until it is coarsely done like Sooji/Rava.
• In a pan, heat 2 cups of water and bring it to boil.
• To the boiling water, add the prepared Aval Rava while stirring continuously.
• Now, put the stove on the low flame and cover the pan with a lid and allow the Aval Rava to cook.
• Stir in between to avoid it from burning.
• Once all the water is gone, all the pinch of Food coloring and the Sugar. The mixture will become watery.
• Dont worry, continue cooking for 5-8 minutes, with frequent stirring so they dont burn. 
• Meanwhile, heat a pan with 1 Tablespoon of Ghee and add the cashews and Raisin and roast till they get a nice golden brown colour. Keep this aside.
• Within 5 minutes the Kesari will come to a nice consistency, now add a tablespoon or two of ghee and stir till it incorporates.Switch off the flame. 
• Now add the roasted nuts along with Ghee and raisins to the prepared Aval Kesari and Serve. 

Spinach Bread/ Green Bread with Whole Wheat Flour 

 To do colored bread was in my wish list for a long time. However, I am wanting to get the color using natural ingredients. So I was wanting to experiment with Spinach, Beet and Carrot to get natural colors. The first one I tried was Spinach Bread and it was a super duper success. I used Whole Wheat flour, you can use APF too for making this.

Ingredients

Whole Wheat Flour - 3 Cups
Spinach/Palak Puree - 1 Cup (For the recipe click here or you can use Blanched Spinach Too)
Olive Oil or Butter - 1 Tablespoon
Sugar - 1 Teaspoon
Salt - 1 Teaspoon
Garlic - 3 (Peeled and finely Chopped, Optional)
Dry Instant yeast - 1 Teaspoon
Warm Water - 3/4 Cup - 1 Cup

Method

• In a bowl, place 1/2 Cup of warm water (Not too warm and not too cold too), add sugar to this and add the Yeast and mix it.
• Cover the bowl with a lid and leave it aside for 5 minutes for the yeast to activate.
• Once it is activated, add the finely chopped Garlic and Salt and the Spinach Puree and mix
  
  well.
• To this add the Whole Wheat flour and start kneading.
• Add warm water little by little as required, depending on the moisture content in your spinach puree and the quality of flour the water amount may vary.
• Knead till you get a soft and slightly sticky dough.
• Place this dough in a bowl and grease the dough with Olive Oil.
• Cover with a wet kitchen towel and allow it to double, it may take upto 60-90 minutes.
• Once the dough as doubled, bring it to your kitchen counter.
• Dust the kitchen counter with Flour and place the doubled dough.
• Punch it down and knead it for 5 minutes.
• Shape it into loaf and place it in a greased loaf tin.
• Cover it with a wet Kitchen towel and allow it to raise for 30 -45 minutes.
• Using a sharp knife , make some incisions on the top (This step is optional)
• Pre heat the oven at 180 C for 10 minutes.
• Bake the Bread at 180c for 45 minutes or till it is done.
• Cool completely before slicing this. 

Whole Wheat Orange Cake

I had made this for New year Lunch. Orange is in season , so I was looking for a recipe with Orange and Whole Wheat.  Sorry for the Bad picture as I was busy preparing the Lunch that I did not get a decent picture of this. nevertheless The cake was a Hit, so do try this when Orange is in season.

Ingredients

Whole Wheat Flour - 1 Cup
Curd/Yogurt - 1/2 Cup
Cooking Oil-1/4 Cup
Orange juice - 1 Teaspoon
Sugar -3/4 Cup
Cinnamon Powder - 1 Teaspoon
Orange Zest - 1/2 Cup
Baking Powder - 3/4 Teaspoon

Method

• Bring the Orange Juice to a boil and switch off the flame.
• Add sugar to this and stir well. Keep this aside.
• Grease a cake/Loaf tin and pre heat Oven at 180 C
• Now the Orange juice is cooled,add the Oil,Curd,Orange Zest and stir it well.
• Meanwhile, sift Whole Wheat Flour, Baking Powder and Cinnamon together.
• Now using a fork, stir in the sifted ingredients into the wet ingredients.
• Ensure that the ingredients are mixed well, however don't over beat it.
• Now pour this into the greased Tin and bake it at 180C for 25-30 minutes or till done.
• Completely cool the cake before cutting it.

 

Lunch Menu 19: Baati with Panchmela Dal,Rice,Sambhar,Ginger Rasam,Cabbage Poriyal,Arbi Roast,Curd Rice, Poondu Kuzhambhu,Eggless Chocolate Mousse, Whole Wheat Orange Cake, Paneer Tikka, Alo Tikki,Gulab Jamun and Masala Vada

Happy New Year to all of you. Lets start this Year with a Wonderful Lunch Menu. I prepared this on New year.

Click Here for the Recipes

• Gulab Jamun
• Eggless Chocolate Mousse (Coming Soon)
• Masala Vadai (Coming Soon)
• Ladies Finger Sambhar
• Ginger Rasam 
• Paneer Tikka
• Potato Tikki
• Poondu Kuzhambhu
• Cabbage Poriyal
• Arbi Roast
• Baati 
• Panchmela Dal
• Whole Wheat Orange Cake 
• Curd Rice

Whole Wheat Bread Sticks

Ingredients

Whole Wheat Flour - 2 Cup +1/2 cup (Based on your wheat flour quality you may or may not need the extra 1/2 Cup of Wheat Flour)
Oats - 1/2 Cup (I used Quaker Cooking Oats)
Maida or APF - 1/2 Cup
Warm Water - 1.5 Cups
Salt - 1 Tablespoon
Sugar - 1 Teaspoon
Dry Instant Yeast - 1 Teaspoon
Honey - 1.5 Teaspoon
Oregano or Italian Herb Mix - 1 Tablespoon
Olive Oil - 1 Tablespoon
Garlic Powder - 1/4 Teaspoon (Adjust to taste or add freshly grated Garlic Pods)



Method

• Take warm water in a mixing bowl and add sugar and add the yeast and mix.
• Allow it to rest for 5 minutes so the yeast gets frothy.
• Then add Oats, Maida and Whole Wheat Flour and mix.
• Add Honey, salt to this and knead into smooth and pliable dough.
• Depending on the quality of the wheat flour you may need some extra wheat flour.
• Now grease a Bowl with Olive Oil and coat the dough with Oil.
• Cover the bowl with kitchen cloth and allow it to rest for 60 - 90 minutes or until it is doubled.
• Once it is doubled, bring it down to a counter and punch it down.
• Add Garlic powder, Oregano or Herb Mix and knead it for 2 minutes.
• Meanwhile, Grease a baking tray or dish with oil or place an aluminum foil
• Place the prepare dough on greased tray and spread the dough to a 1/2 Inch Thickness.
• Using a knife or Pizza cutter, cut them into bread sticks.
• Pre heat the oven at 200c for 10 minutes and bake the Bread sticks for 15 - 20 minutes or till it is cooked.
• Mine had a beautiful crust on top and spongy inside.
• Depending on how crisp or soft you want your bread sticks, you can spread it thinly and bake it longer.