Thursday, August 18, 2011
on this blog while endlessly searching for vegan cookie recipes. I tried to stick to the original recipe, except the walnuts. I added hazelnuts just to see how they taste. Enjoy!
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees and line two baking sheets with parchment paper.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies.
Friday, July 22, 2011
The sweet and juicy Grape or Cherry tomatoes are perfect for making salad. The feeling of chewing a firm and juicy tomato in your mouth and blending with the dressing is great.This is a very refreshing salad. And also a perfect way to use fresh basil right out of my garden.
The recipe will serve approximately 4 people.
1 pint Grape or Cherry tomatoes, sliced in half
2 tablespoons extra-virgin olive oil
1 tablespoon Balsamic vinegar
1 clove garlic crushed or grated
1 (15-ounce) can pitted black olives, sliced or halved
4 large fresh basil leaves, finely chopped
Salt and pepper to taste
In a medium bowl whisk together olive oil, vinegar, garlic, salt and pepper.
Add cherry tomatoes, olives, and chopped basil into the dressing.
Toss well and refrigerate for 15/20 minutes to incorporate the flavor.
Note: You can add fresh mozzarella (bocconcini) to the salad if you like cheese in your salad.
Monday, March 21, 2011
So I decided to bake my own dinner rolls. Below is my version of the recipe. You can substitute the whole wheat with just plain AP flour if you want all white buns.
1 1/2 cups whole-wheat flour
1 1/2 cups all purpose flour
1 1/2 tsp active dry yeast
1/2 tsp baking soda
1 tsp salt
3 tsp sugar
2 tbsp vital wheat gluten (optional)
1 1/2 cups warm water
4 tbsp vegetable oil (you can use butter if you want to)
Mix the sugar, 1/2 cup warm water and the yeast in a mixing bowl and set aside for about 10 minutes until the mixture starts to froth.
Sift both the whole wheat and white flour and baking soda into the bowl. Add oil, knead in a stand mixer or by hand for about 3 minutes,using about 1 cup of water until you have a dough that's smooth but slightly sticky. You can use more water if you think your dough is too tight.
Now place the dough in an oiled bowl, cover with a kitchen towel, and set aside for 2 hours until the dough has doubled its size.
Punch down the dough and divide into 12 balls.
Roll each piece out in your palm to form a rounded shape (or rolls). Place them side by side on an oiled baking sheet taking care to leave about 1-1/2 to 2 inch space in the middle. Place them aside once again to double. Its fine if they don't look perfectly round.
Preheat the oven to 350 degrees. Place the pav in the oven and bake 20-30 minutes. until golden brown.
Brush the tops with a little ghee or butter, for that glossy look.
Saturday, April 3, 2010
I have chosen today the beet greens and buckwheat flour for there nutritional properties.
Beet Greens are very low in Saturated Fat and Cholesterol. They're also a good source of Protein, Folate, Pantothenic Acid, Phosphorus and Zinc, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
Buckwheat has a variety of healthful properties. It’s an excellent plant source of easily digestive protein and contains all eight essential amino acids, so it’s close to being a "complete" protein. Buckwheat is also high in fiber (a big bonus for celiacs), B vitamins and, according to a USDA study, keeps glucose levels in check better than other carbohydrates -- which is good news for celiacs who also have diabetes. It’s also said to lower blood pressure and reduce cholesterol.
For the muthias:
2 cup chopped beet greens
1-1/2 cup Buckwheat flour (also known as Kasha, in India it is called Kutti no daro in Gujarati and Kuttu in most other Indian language
1/2 cup whole wheat flour
5 tbsp low fat curds
1 tbsp chopped coriander
juice of ½ lemon
1 tsp ginger-green chilli paste
2 large cloves garlic, grated (optional)
½ tsp turmeric powder (haldi)
a pinch of baking soda
sugar to taste (optional)
salt to taste
For the tempering:
1 tsp mustard seeds
1tsp sesame seeds
¼ tsp asafoetida (hing)
1 tsp oil
2 tbsp chopped coriander For the garnish
oil for greasing
Combine all the ingredients for muthias in a bowl and knead to make a soft dough using very little water as needed. (Don't let the dough rest as it will get all watery and gooey because of the greens, they contain lot of moisture)
Divide the dough into a 3 equal parts and shape each portion into a cylindrical roll. Place the rolls on a greased steamer and steam for 10 to 12 minutes till firm. Remove, cool and cut into thick slices.
Heat the oil in a non-stick pan and add the mustard seeds. When they crackle, add the sesame seeds and asafoetida . Add the sliced muthias and sauté over a low flame till they are lightly browned. Serve hot, garnished with the coriander.
P.S. Before you make the dough for muthias have all the ingredients ready and set water to boil in a big pot in which you will steam the muthias and grease the steamer so when your dough is ready you can steam the muthias.
Wednesday, April 8, 2009
1 jigger (1 1/2 ounces) fresh lime juice
1/2 teaspoon superfine granulated sugar , I used the agave nectar, better than sugar
1 pony (1-ounce) Triple Sec or Cointreau , I did not use triple sec or Cointreau as I find my drinks too sweet with their addition.
2 kiwis peeled and cubed.
Combine the sugar, tequila, triple sec, kiwis, and lime juice in a blender; fill with ice cubes; blend until smooth.
Monday, September 1, 2008
I love the plain crunchy pooris with achar, mmmmmmmmm my favorite afternoon snack.
Wednesday, May 28, 2008
I have tried two of her recipes. One is the Potato choka and the other one is Coconut-Cilantro Rice.
I have modified the recipes and tried to experiment going with the concept of fusion food.
I made Potato choka with Pepper Jack cheese. I wanted to see how this cheese blends with potatoes and it was amazing.
I have followed Cynthia's recipe, but omitted the green onions and skimped on the hot pepper as the cheese already had peppers in it.
Yield: 1½ cups
1 pound potatoes, peeled
Salt to taste
2 tablespoons vegetable oil
Hot pepper to taste, minced
2 tablespoons thinly sliced green onions (white and green parts)
2 tablespoons finely diced mixture of red and white onions
1. Add potatoes, water and salt to a saucepan and bring to a boil, covered
2. Cook potatoes until fork tender
3. Fire-roast the potatoes on the open flames of your gas stove or outdoor grill, using tongs (let the potatoes get a little charred)
4. Mash potatoes in a bowl with the oil
5. Add pepper to taste and mix in green, white and red onions. Taste for salt and adjust if necessary
6. Serve with roti or rice
I have modified this recipe also.
I did not use green onions. I did not make paste of coconut, cilantro, nor did I toasted the coconut. I used coconut milk to cook the rice instead of water and then I fried the fresh scraped coconut along with ginger and green chilies. And the best thing I did was I squeezed some fresh lime over the rice and boy it added a refreshing flavor to the rice.
3 tablespoons vegetable oil, divided
(1st use – 1 tbsp to sauté ginger and chillies)
(2nd use – 2 tbsp to make coconut-cilantro paste)
2 tablespoons fresh ginger, finely chopped
1 tablespoon finely chopped chili
3 cups basmati rice, washed
4 ¼ cups water
Salt to taste
1 cup freshly grated coconut, toasted
2 cups fresh cilantro, chopped
4 green onions sliced thinly (white and green parts)
1. Heat 1 tablespoon oil in sauce pot and gently cook the ginger and chili stirring until softened (about 1 minute)
2. Add rice to pot and stir (about 30 seconds)
3. Add water and salt to taste, cover and bring to a boil
4. Reduce heat to simmer when you begin to see the surface of the rice (within 5 – 6 mins). Cook covered for 20 minutes or until all the moisture is absorbed.
5. Meanwhile, heat a pan on medium heat and toast the grated coconut until golden brown (about 10 – 12 minutes)
6. Remove pan from heat and let coconut cool completely
7. Place cilantro, coconut and remaining oil in a food processor or pound and grind to a paste using a mortar and pestle. Add salt to taste