Days are becoming gloomier and the rain making the days much lengthier telling us winter has stepped in :(, The other day we had this heavy rain fall poured suddenly when we were Windsor Castle, with loads of Hail stones, giving us shivers around shoulders and  palms, Weather turned so cold, I cursed myself not taking gloves and rain coat nor an Umbrella. I usually never go out without my umbrella. In UK it is one of the most important thing we need to carry as we never know what the next few hours of weather we would be having :)), some of my plants have found their way into my conservatory, we had a horrible frost as well, worried they might kill my plants. what have you done ? Do you have some precious plants you don't want them to die, what plans do you have to protect them.
Oh! wondering why I am here today, as I am not blogging regularly these days as I already told I have been really busy as my Mom is visiting me, and blogging is lagging the attention it needs.
An other month and An other SRC already. this month Suzanne my hostess assigned me to Le Ann's blog who blogs at Highlands Ranch Foodie.  Ranches, Cow Boys, Texas, Cattle Ranching was all those things I used to read when I was a young girl in books and wondered Wow what a life.  Reading Le Ann's blog I found that she lives in a place which used to be a place where they had cattle Ranches and she talks about it in her space. She says that she loves preparing authentic Mexican food and recipes that reflect the flavours of the west.
I was looking for something to bake, and this recipe caught my eye I have also book marked an other two recipe, I loved this one as it was Healthier and made with Linseed/Flaxseed, my daughter loves eating cheese and this would be a perfect one for her munching tidbits.  I just made little changes to the Original recipe.

FLAX SEED, CRUSHED PEPPER AND SUNFLOWER SEED CRACKERS
Adapted from : Highlands Ranch Foodie 
Preparation : 15 minutes
Baking time : 20 minutes
Yields : 9 Crackers

INGREDIENTS:
3/4th Cup Whole wheat Atta
1/4 cup Oats powdered
2 tbsp Butter
1 tsp crushed pepper
1 tsp salt
2 tbsp ground Flax seed meal
2 tbsp whole Linseed / flaxseed
1/8th tsp baking soda
2 tbsp thick yogurt/curds
2 tbsp water

METHOD:
In a large bowl take all the Ingredients except water and mix them well enough until they are well blended, to this add water as needed and make it into a nice firm dough.
In a baking sheet spread the dough in a rectangular shape, top sunflower seeds on then then as a topping, using Roller pin roll them once again with the toppings.
Cut them into 9 equal pieces with the help of a pizza cutter, keeping them apart, separate them out and bake them for about 20 minutes in a preheated oven  just 10 minutes before.
Remove them on to a cooling rack, they just slide off easily and here you are with your crackers.
Enjoy topping it with some cheese and some salsa.

Make it Vegan : By substituting butter with oil and yogurt with just water :))

Hi everybody, Hope you are all doing well, I know I have disappeared from few days, it's a long gap between my posts, well, I have been so busy as Mom is here :))., Oh! I know its so wonderful to be with her here and enjoying her cooking completely. My kids have declared that their Mom is a super cook but their Paati ( Grandmother/Nan) is the world's best cook.  I will have to write about it more in my authentic recipes, which I am planning to post soon enough.  The reason for this little intro for my absence was because I took Mom few places here and still I need to show her some more, fingers crossed hope I will be able to cover as much as possible and I really don't want to miss this opportunity as she won't be coming back here again :(.
Today, I had to come to post this as you all know today is SRC Reveal Day. I thought of writing to my Hostess I might not be able to do it, but I just couldn't do it and really don't want to miss it, for two reasons going through Heather's blog when ever I had time, as her blog was in my phone permanently which I always do when I am assigned a blog!! and  I really wanted to bake and of course team spirit for SRC.
I feel  guilty and I never want to miss out, as this is such a big team and the stress and strain to manage this large group is not a easy joke. Hats of to the SRC team for that and thank them that I always come back to blogging just to post from SRC even sometimes I don't want to!!.

Suzanne my hostess had assigned me Heather's blog. She blogs at Fit Mama Real Food. A wonderful blogger with versatile things she blogs about. I had bookmarked a few like the Moist Banana bread, Zucchini Bread, Energy Balls, Nutella Balls and this Lemon and poppy seed bread. I have been going through her blog quite a few times when ever I got time to browse.  She is a fitness freak!!, Mom to a cutest kid, a good cook and loves to bake and cook good food no processed food and loves to eat what nature provides which turn into meals to please the little crowd!!, DIY and Organizer too.., and of course she is a food blogger, click on to her website you will know what I am talking about, I enjoyed going through her blog and do you want to know why I settled on to this recipe.., Just because of those words she wrote in this post made me feel that is what I always keep thinking when I get free time..
As Heather says:
Baking is total relaxation time for me.  When I need to get my mind off things, I head to the kitchen. When I’m bored I will bake.  If I want to procrastinate, I will bake.
I love to bake particularly Breads.., that's my favourite.
Coming to this recipe I had no poppy seed in hand and just got carried away with the recipe., I loved the texture of her bread as she has used Eggs (2) if you plan to make this Bread check out the original recipe. You will know what I mean. Looks really Gorgeous.  I had some Tutti fruity at home as I had baked a Bread out of it for them to take to school, the Left over filling I used it in this bread.  The bread isn't too sweet, it has the Lemony taste to it.

EGGLESS WHOLE WHEAT AND OAT MEAL LEMON, POPPY SEED, COCONUT AND FRUIT  BREAD
Adapted from Fit Mama Real Food with minimal changes

INGREDIENTS:
1 Cup ( 145 grms) Whole Wheat Flour
1 Cup (95 grms) Oat Meal Flour
100 grms Dried Fruits ( Dessicated sweet Coconut, Mango, Pineapple, Raisins, Cashews, Almonds )
3/4th Cup Natural Cane Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 Cup Butter
1 Cup Yogurt
1 tbsp Vanilla Essence
Zest for 1 Lemon
3 Tbsp Lemon Juice
1 tbsp white Poppy seeds ( Indian variety)

METHOD:
Preheat Oven to Gas Mark 1
In 2 tbsp of hot water soak Poppy seeds until you prepare the rest of the ingredients.
Take both the Flours and sieve together and keep aside.
In a Large bowl take the Lemon zest, Yogurt, Lemon Juice and sugar and mix them well together.
Grind poppy seeds with water into a paste ( It won't become too smooth ), add this to the above mixture to this add Baking powder, Baking soda you will start seeing bubbles forming.
Add melted butter to it and mix well.
Add Dried fruits to it.
Add the prepared flour little by little and mix well together don't over mix it.
Pour this on to the prepared Loaf tin and Bake at Gas Mark 3 for about 45 minutes and bake for an other 5 more minutes reducing the temperature to Gas Mark 2.
Totally bake it around 50 minutes I changed temperatures because of my oven.
Insert a toothpick to find out if it comes out clean then it is baked.

Here are my dear friends who have posted recipes for you to devour and enjoy a visual view of their creations from their kitchen through their Lenses...., take your time and enjoy the recipes... before I sign off I need to do a little thing.., My apologies for posting it a bit late Please do forgive me April, Suzanne and my dear Heather... Hope you like it..
Heather this Bread is so delicious.., I just couldn't resist I usually don't eat too much of what I bake just for tasting & texture to find out how it has turned out, but when I was slicing it Mom & me devoured it. Thank you for this recipe it is a keeper.

I am also sending this Recipe to
Nupur's  ''Cooking with Spice - Poppy Seeds'' started by Anu's ''SYF and HWS - Cook with Spices
Sowmya's ''Taste of Tropics - Coconut'' started by Chef Mireille's event
Srivalli's Celebrating 4 years - Kid's Delight potluck Party
Swathi's Favourite Recipes Event - Breakfast Recipes
Archana's Bake Fest # 11 - started by Vardhini

I have nothing much to tell about this recipe.., Just try it out and tell me because I am sure you will just LOVE IT :), that's what I am going to say.., This was just  a recipe I made because I had some left over soaked  Black Channa, which I had to use up.  My kids love Masala sundal, I had asked my eldest to soak some channa, she never asked me or should I say I never told her how much that was my mistake, I shouldn't say mistake as this rice turned out so flavourful.  I didn't stop their, I used this masala powder and made some other different dishes, which I will try and post soon.., I personally just loved this rice so much, I love to make this again and again.
The masala and the combo of those two Ingredients Channa and Capsicum were perfect....
Enjoy the recipe..

BLACK CHANNA AND CAPSICUM MASALA RICE

INGREDIENTS:
2 Cups Rice ( sona masoori or any brand of your choice )
1/2 Cup Black Channa Dal / Black Garbanzo beans / Kadale Kaalu / karuppu konda kadale
3 Green Peppers ( Capsicum )
2 sprig curry Leaves
3 tbsp of fresh coriander leaves
5  to 6 cups of water
1 tbsp Salt
SEASONING:
1 tsp Mustard seeds
1 tbsp channa dal
1 tbsp urad dal
4 tbsp oil
MASALA:
Dry Roast without oil
1 tbsp of Linseed
1 tbsp of Quinoa
Roast with a tsp of oil
1 and 1/2 tsp Urad dal
1 tsp Channa dal
1 tsp Coriander seeds
7 to 8 Badgi chillies 
1'' Cinnamon
1/4 tsp of Hing/Asafoetida (no need to roast this just add it when you are grinding )
3 tbsp coconut

METHOD:
If you are using these Black Channa Dal for the first time you need to soak it over night or at least for 8 hours with a pinch of Baking soda which help in soaking the beans completely when cooked it would be quite soft. Before cooking wash the soaked beans at least 3 times then cook it in a pressure cook with a 1/2 tsp of salt for up to 3 whistles.
First of all prepare your Rice, I use sona masoori rice, as even this comes in different packaged names, I would say cook the rice as you always do., to make rice I usually cook rice with 2 and 1/2 to 3 cups of water depending on the rice I use with a tsp of oil to make it fluffy and perfectly done with not being mushy.
spread it on a plate to cool down and become more fluffier.
While the rice cooking in the cooker next  dry roast Linseed and Quinoa in a low flame, as it quickly starts popping up, when they do so immediately switch of the stove and put it on a plate, which makes it stop popping up.
Then Roast the other Ingredients under the roast with oil in a low flame until they change colour and smells fragrant, remove it on to a separate plate to stop it frying more.  Allow both of them to cool down.
Now Drain the water from cooked.Black Channa Dal, do not throw away the water you can use it make a wonderful rasam / base for a soup etc..,
Then grind the above said to a powder then add Linseed and Quinoa with coconut and grind it into a powder.

Next chop the capsicum and heat oil in big wok / pan add the seasonings, when the mustard seeds splutter and the dals change colour add diced capsicum saute them until they become soft then add channa dal, saute them together for an other few minutes, This helps any water left over in the beans drains off then add the powder mix and  add required amount of salt mix well , close the lid for few minutes.
Remove the lid add chopped coriander leaves mix well and add the cooled down rice to the dry gravy mix and blend them all well together so the masala is completely coated well enough. close the lid and leave it for 1/2 an hour or you can even serve it immediately.
Tips:
You can squeeze juice of 1 lemon if you want gives a bit of tanginess to the rice.
You can even add garlic, ginger and green chillies crush them and add it to the seasonings directly and you can also add 1 or 2 onions if you want, but remember to either reduce the quantity of red chillies or completely omit it and use required amount of green chillies only.
Hope you like this..., tell me if you tried it....
Check out this website for nutritional facts about Black Channa / Garbanzo beans and this article too on more about Garbanzo beans which comes in white ( kabuli channa / white chickpeas ), green, light brown etc..,

Don't ask me why I have taken a photo with Rosemary, my neighbour gave me a bunch when we clearing up the Garden, as he had loads of it.., Doesn't my iphone doing a job at taking photos :), I will have to post pone of me buying a camera for some more days 🙁 ... c u soon with an other mouthwatering post soon.

Sending this to MLLA # 49 hosted by simone of briciole, started by susan '' The well seasoned cook ''.
I would also like to link this to Hearth and soul Hop run by 6 hostess, I am linking this in Alea of Premeditated left overs
Sending this to Nalini's kitchen hosting show me your hits - Legumes and Lentils started by Sangee of sangee's kitchen.

I was like  using them so preciously, thinking they will get over! I just loved to see them in the Garden, When my sis visited me, she laughed and said  It is grown to be eaten not to just look at it and  how stupid  I was to leave it rot there!,and from that day I started I started picking them up now and then, as we all try to use different veggies every day I had almost forgotten these peppers and one day I noticed there were a few of them, that's when I decided I will make rice out of these lot and wanted to try out some new powder than the same old powders.  I ended up making this lovely powder which was really a good combination with this rice.

Flax seed is nothing but Linseed , It is rich in Omega 3 fatty acids, Adding a spoonful of this flaxseed powder in your diet (30gms) Provides 30% RDA.

1 Cup Ponni/Sona-Masoori Rice (Use whatever rice you have in hand)

5 tbsp of Oil

1/4 Bunch (around 5 to 6 stalks ) Coriander leaves

2 Sprigs of curry leaves

1 tsp of Mustard seeds

1 tbsp of Chenna dal

1 tbsp of Urad dal

3 to 4 Green Chiilies

2 tbsp (1 fist full of raw Groundnuts)

1 tbsp of Quinoa 

2 tbsp of Oats

1 tbsp of Linseed

1/4cup of Dry Copra

2 Red Chillies

A pinch of Asafoetida/Hing

In a frying pan dry fry all the Ingredients except Asafoetida, you can fry them separately or together just for 2 to 3 minutes, Quinoa changes colour, Linseeds start crackling like Mustard seeds, Here I actually had already roasted copra, to a golden colour and dry chillies separately, but gave a quick mix in the first photo here, Grind them to a fine powder with Asafoetida and keep aside.

I have used  of this powder when making dry curries, and used 1 tbsp with sambhar, etc.,

Cook rice with a tsp of oil to a Medium soft, It totally depends on what rice you are using, the above said Rice sometimes require 2 and 1/2 to 3 times water to 1 Cup of Raw Rice, If you are using Basmati for 1 cup use 1 and 3/4 th of water that would be sufficient and allow it to cool down, so that the grains separate out.

In a large Pan heat oil, Keep it in a Medium flame, once it is quite hot add mustard seeds after they splutter, add Ground nuts as they take a little while to cook, saute them for 2 to 3 minutes then add all the Ingredients and fry them again as the dals change colour very soon it is important to add Ground nuts first, so they don't retain the raw smell.

Once they all change colour and Groundnuts start crackling a bit, then add the chopped Capsicum/Pepper and curry leaves together,  I had kind of diced them up so they don't become too soft and have that crunchy bit in them, now you can make the flame a little high and fry them quickly so they don't tend to become too mushy, after few minutes, once you know that they are cooked, kind of they start curling around add the spice powder mix and add required amount of salt mix well , then wash and chop the Coriander leaves add it to the dry curry, bring it to a low flame, close a lid and leave it for 5 minutes  so the powder gets absorbed by the Peppers. (do not leave it too long).

Switch of the stove, add the cooked rice mix well and serve it hot, with papads, or raithas etc., 

Enjoy... take care... c u soon....

Oh! you can have a another look at my delicious rice..

Sending this to Priya's Oats event  started by Kiran and Priya of Mharo Rajasthan's CWS- Flaxseed event, started by  Priya of Priya's easy n tasty recipes.

1 Medium sized Avocado (125 gms without peel)

1/2 cup Quinoa flour ( 90 grams)

1 Cup APF /Maida/ Plain flour

50 gms Butter  (melted)

1/2 cup Plain yogurt (home-made curds)

1/2 Cup Milk

1  cup Caster sugar

1/4 cup Dessicated coconut

1 tsp Vanilla essence

1/2 tsp Baking Soda

1 tsp Baking powder

1 tbsp Flax seed powder (organic soaked in 3 tbsp of hot water)

1 tbsp Custard powder

Preheat the oven to Gas Mark 4/ 180 degrees.

In a clean bowl sieve in All purpose flour, quinoa flour, Baking soda, and Baking powder until they combine well together

To the above  mix add Custard powder and dessicated coconut  mix well and keep aside.

In an other clean bowl, take the well mashed pulp of Avocado, melted butter, vanilla essence and plain yogurt and beat it well, it looks quite frothy.

Then to this liquid batter slowly fold in the flour mixture little by little until it is completely used up or completely incorporated into the liquid ingredients, if it is little bit hard to handle like little bit stiff add a tbsp of milk and make it into a semi-solid state.

Grease the tins and pour the batter and bake the cakes for 30-35 minutes or until a toothpick inserted comes out clean.

Remove from the oven and then allow it cool before removing from the pan, as you can see it comes out clean, and I just topped it with cherries.

Take another look at my lovely Gorgeous cakes...

I am sending this to Madhuram's Whole grain Baking event- Quinoa, at last I think I made into her event. I would also like to send this to Champa's Bake-of-event, and would also like to send this to show me your whole grains from Divya of Dil se