When the cookie monster attacks you, you can't just eat one and leave it especially these cookies :),  That's how my kids feel when they eat these cookies.  My children have declared that  this is the best cookie their mamma makes.  This is the best oatmeal cookies you can dream off.  I mean you can think off.  I would actually like to dedicate this cookie to my dear friend Madhuri, she loved them so much, she kept pestering me to post the recipe ( this was around 2 years back!! ) at last I made it to the blog!. I have been making these from around 3 to 4 years back, I know I never posted it.  It was usually in a jiffy I used to make it for some reason or the other, either to pack it for my kids or gift it to somebody and never got time to take photos, Oh! No, I did once but they were crap so discarded them.

These cookies are a killer combination, I would say combination made in heaven. If you have visited my blog you would notice that I love orange and chocolate combination a lot, works out perfectly a match made in heaven. I would say just like Tomato, Mozzarella, and Basil on a Bruchetta.

 I would actually like to dedicate this cookie to my dear friend Madhuri, she loved them so much, she kept pestering me to post the recipe ( this was around 2 years back!! ) at last I made it to the blog!. I have been making these from around 3 to 4 years back, I know! you did guess it right ? I never posted it.  It was usually in a jiffy I used to make these cookies either to pack it for my kids or gift it to somebody and never got time to take photos.  Oh! No, I did once but they were crap so I have discarded them.  Now, don't go there, I know what you are thinking :), do you (me) rate that these cookie photos are good? well, then I would say to my caliber I think they are Ok! Aha...

This is my top notch recipe. Everybody who has tasted my cookie love it.  I have always got a good feedback from everybody.  You should try it out and tell me if you like it.  Baking cookies is an easy peasy job and also kids would love to get involved, They are all grown up now and they don't get time to do things which they enjoyed when they were little.

Did I tell you, we had been getting some jobs done in our house and we had people working for various jobs and I fed them with my cookies and asking them about how they would rate it.  I remember one chap thinking!! he started munching and went on saying Mmm.., these are really delicious I can get the taste of orange and it really is crispy and chewy and very tasty.  This was my recent appreciation which I received from somebody whom I never knew before because I told them I was a blogger and would really appreciate their honest opinion.  what else would I need, one happy satisfied baker, they even asked me for the recipe!

Orange, Oates, Raisin and Chocolate chip Cookies

Recipe Author: Jayasri
Recipe Type: Breakfast/Tea-time snack
Prep time: 10 minutes
Cook time: 15 minutes
Shelf time: 4 to 5 days
Makes: 15 to 18 cookies

Ingredients:

1 ¾ (175 grms) Cup Rolled Oats
50 grms ( 1/3 cup) Whole wheat flour (atta)
75 grm Butter
½ tsp Baking powder
1/8 th tsp Baking Soda
1 Cup Orange Juice ( from 2 Oranges)
2/3 cup Brown Sugar
¼ cup Raisins (dried grapes)
¼ cup Chocolate chips
2 to 3 tbsp of Orange zest

Method:

Zest the Oranges, Squeeze the Orange juice ( I got nearly one cup of orange juice minus 1 tbsp) and keep aside

Take a large bowl take butter and sugar blend them well until well combined.  To this add Oats, whole wheat flour mix them with your hand until they resemble like crumbs to this Baking powder and Baking soda. Mix well.

Mix Oats, whole wheat flour , Baking powder and Baking soda. Take these dried ingredients and mix well with the above mixture using your hands they will resemble like crumbs.

Add Orange juice and zest and make it into a dough-like consistency, to this add chocolate chips and Raisins.

The dough will be a bit sticky not to worry it will be fine.  At this stage put it in a refrigerator for 1/2 to 1 hour.

Preheat the oven to 180 degrees for  15 minutes.

Take a cookie sheet place a parchment paper, using a scoop make round balls and flatten them a bit and place them on the sheet with a gap of 1 to 1/2''.

Place the cookie sheet and bake for 15 minutes depending upon your oven temperature.  you will notice that it is turning into golden in colour.  Take it out and allow it cool, before munching.

Notes:

1. I have baked these cookies many  times in different ways.  I have used just oats only without any flour and it turns out really well.
2. You can bake it with one large Egg if you like to use egg in your baking.
3. You can substitute all-purpose flour instead of whole wheat flour.
4. So, which Oats to use? you can use any Oats, I use porridge oats or Rolled oats, If the Oats are thick just grind it into a powder and use it as needed.

Print

Orange, Oats and Raisin chocolate chip Cookies - Eggless

These cookies are so delicious with the goodness of Oats and Raisins and with bursting flavours from the Oranges

Course Breakfast/on the go

Cuisine International Cuisine

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 -18

Author Jayasri

Ingredients

• 1 ¾ 175 grms Cup Rolled Oats
• 50 grms 1/3 cup Whole wheat flour (atta)
• 75 grm Butter
• ½ tsp Baking powder
• 1/8 th tsp Baking Soda
• 1 Cup Orange Juice from 2 Oranges
• 2/3 cup Brown Sugar
• ¼ cup Raisins dried grapes
• ¼ cup Chocolate chips
• 2 to 3 tbsp of Orange zest

Instructions

• Zest the Oranges, Squeeze the Orange juice ( I got nearly one cup of orange juice minus 1 tbsp) and keep aside
• Take a large bowl take butter and sugar blend them well until well combined. To this add Oats, whole wheat flour mix them with your hand until they resemble like crumbs to this Baking powder and Baking soda. Mix well.
• Mix Oats, whole wheat flour , Baking powder and Baking soda. Take these dried ingredients and mix well with the above mixture using your hands they will resemble like crumbs.
• Add Orange juice and zest and make it into a dough-like consistency, to this add chocolate chips and Raisins.
• The dough will be a bit sticky not to worry it will be fine. At this stage put it in a refrigerator for 1/2 to 1 hour.
• Preheat the oven to 180 degrees for 15 minutes.
• Take a cookie sheet place a parchment paper, using a scoop make round balls and flatten them a bit and place them on the sheet with a gap of 1 to 1/2''.
• Place the cookie sheet and bake for 15 minutes depending upon your oven temperature. you will notice that it is turning into golden in colour. Take it out and allow it cool, before munching.

Notes

I have baked these cookies many times in different ways. I have used just oats only without any flour and it turns out really well.
You can bake it with one large Egg if you like to use egg in your baking.
You can substitute all-purpose flour instead of whole wheat flour.
So, which Oats to use? you can use any Oats, I use porridge oats or Rolled oats, If the Oats are thick just grind it into a powder and use it as needed.

The post Orange, Oats and Raisin chocolate chip Cookies - Eggless appeared first on My Veg Fare.

Yup!, can't believe, can you ? I didn't too..., until it came out of the oven beautifully, Brownie that was what I was planning to bake, these pull apart breads, Aparna got us into We Knead to Bake..., made us Bread Bake-o-holics, bake more breads.., One of the Group member Niv was going on a baking spree just like me, the third bread she baked kept going on in my mind, I think the cinnamon kept going  on and on in my head ended me up baking this bread.
When I baked it and told my kids does anyone want to try out my bread they were making faces, My son went Amma (mum), Please do you think it will work.., and I said I think it has worked he threw his arms up in the air and made faces.  As it was late in the night and I wanted my bread to cool down I just left it at that, next day morning, I left a little note on the kitchen table your bread for lunch box is in the bread box, they were quite huge, I was wondering if my kids would take it in the their lunch box..., but to my surprise out of the six two were gone. So I knew 2 of them in their Lunch box, I couldn't resist, oh! did I tell you the brownie filling was left over which I had baked when the bread was in its second proving stage, Those two little brownies were sat their sadly, feeling bad I suppose that they couldn't go into the bread!!, well, I ate one of them and thought Mmm.., It is yummy..,  Fingers crossed I was waiting for them to come home, I really torture them when I bake, and ask them hundred things about the bake, they get so tired.  I thought of texting them, but decided no let me see their face then I would know the truth, as sometimes they do not want to hurt mum and say so-so and I know I should not post this :).

Well, the result, My daughter entered and I immediately asked her, how was your bread today..., she said it was so-so mum, I was totally dissappointed, then came my darling son, entered and as always first thing he tells me is how the bread was each and every time I bake a new one for his Lunch box, he is such a Mama's boy that's what my girls call him :)), they are so jealous.., well, whatever it is.., he said mum you bread really worked, the brownie bread was delicious.., down came my daughter screaming oh! R you are such a spoil sport I wanted to tease mum and keep it going for sometime, you spoiled everything, huh!*&%$..., and all said and done and both having argued, she told me, Mum you nailed it, It is really so delicious.., and even my Friend who dropped by too., loved it... Success.., I decided I am going to make it with more variations in future and turn it out much more interesting.., Oh! I know you are all curious to find out how I baked it right ? this is how... go read it and try it and tell me about it...

EGGLESS VEGAN BROWNIE PULL APART BREAD

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 375 gms (plus extra around 50 grms)
1 tsp salt
1/4 oil (butter if you prefer 50 grms)
50 grms sugar

1 and 1/4 to 1/2 cup milk**

VEGAN EGGLESS BROWNIE
100 grms Plain flour
1 tbsp Carob powder ( cocoa powder)
1/4 cup oil / 50 grms Margarine
200 grms soft brown sugar
75 grms chocolate chips
1 tsp vanilla extract
2 tbsp Potato flour
6 tbsp water
2 tbsp water
pinch of salt

METHOD FOR MAKING THE BROWNIE BATTER
FOR FILLING IN THE BREAD
100 grms All purpose flour / Plain flour
2 tbsp Cocoa powder (Carob powder)
1 tsp Baking Powder
1/8th tsp Baking soda
200 grms soft brown sugar
1/4 cup oil / butter / Margarine
2 tbsp water
75 grms white chocolate / dark choco chips
1 tsp vanilla extract
pinch of salt
2 tbsp Potato Flour
7 tbsp of warm water
1/4 cup fudge chips

METHOD FOR THE BROWNIE BATTER
In a bowl take the flour, baking powder, baking soda, pinch of salt and cocoa powder, sift them all well together.
In an another large bowl take warm 7 tbsp of water dissolve potato starch in it completely and beat it well together, it becomes smooth and fluffy, ( I made this in a little bowl and then took it to the large bowl).  to this add sugar, vanilla extract, melted butter / Margarine / oil, blend them well together.
To this above liquid mixture, add the dry Ingredients incorporating all the flour well blended, if it is too dry add one or two tbsp of hot water and keep the batter ready, to this add chopped white chocolate / chips and fudge chips and keep it ready

METHOD:
FOR ASSEMBLING THE BROWNIE IN THE BREAD
In a large bowl take yeast and 2 tbsp of warm water with tsp of sugar and leave it in a warm place for few minutes, you can notice bubbles forming up this shows that the yeast is active.
To this add all the other Ingredients said above under the Dough, mix them well, use a food processor or your hand and make it into a pliable dough, make it into a chappati dough consistency.
Once the dough is ready, Knead the dough  for at least 10 minutes until it very pliable, smooth and soft, this helps in the gluten formation. Lightly oil the bowl and leave the dough covered for at least 1 and 1/2 hours or leave it until it is doubled in size.
Preheat the oven to 180 C / 350 F / Gas Mark 5*
Make the Brownie batter when you keep the dough to raise after an hour.
Oil a tray and sprinkle some flour and tap it down so there is no extra flour on it or place a parchment paper in the tray.

Once the dough is proven deflate the dough dust the kitchen work surface with flour, flatten the dough into a square as shown and the filling can be made in  two ways.
1.  Spread the brownie  filling  on to the flattened dough and  cut it into 6 lengthwise strips and roll them into a circle, pull one of the bottom side and cover it completely and lay it on the baking pan, cake tin, or on what ever you are baking it in.
2. Or as I did,  once you have made it into a square, cut them into 6 equal parts, fill the brownie batter on each of the strip and roll them up as said above and cover one of the side by pulling dough and place it on the baking tin.
Once all the rolls are ready, place them with a few inch gap on the tin, cover it again with a tea towel or with a cling film for an hour or until it rises ( I usually do not allow it to rise too much as the first time round).
At this time for the second raise, I baked the remaining brownie batter in little cases, for 15 minutes.
Brush the top of the bread with milk and bake it in the middle rack for 30 to 40** minutes or until the top is golden brown in colour or check it with a skewer when it comes out clean.
Take it out of the oven and leave it on a cooling rack for 10 minutes, release the bread from the loaf tin immediately after 10 minutes*** and leave it directly on the wiring rack to cool down completely.

NOTES
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out  the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..
If you want to Make it with Eggs try substituting 2 Eggs for potato flour, but then give more gap between the rolls as it might raise too much.

1. You can use Vegan butter
2. You can otherwise omit the chocolate chips, find daity free chips
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water

If you ever try these variations leave a note here so I would be delighted to know how it turned out. This bread goes to WKTB#1, of Aparna of My diverse Kitchen and it is also yeast spotted.

The post Eggless Brownie Pull apart Bread - Brownie in my Bread !! appeared first on My Veg Fare.

Hi everybody, It's wonderful to be back here again, after a really wonderful week, Mum is here.., Just like all the sweets in the world, incomparable and delicious to and still I am unable to believe and still it is not sinking in my mind, I am already worried that she is going to go back in 3 months.., 🙁 . I love to enjoy every moment and relish it with her, After all these years at last she agreed to come, I am so happy because kids have changed their routine, I see that they eat 3 times in a day Yay!, by the time I come back they would had their shower and breakfast and lunch, isn't it great before I had to call them or sometimes when I came back from work around 2 O' clock they used to have their breakfast, when I scream they always said that they weren't hungry!, everything is changed now, as mum has taken the reins.., not that I am cooking not completely spoilt   by her, she wants to see how I bake, I did a few bakes as well.
One of them was these Lamingtons, for the Eggless group of Gayatri's, she had asked us to bake Lamingtons and adapted the recipe from David Labovitz, who doesn't like his blog, I love his blog too.., as everybody, I have tried many of his recipes and enjoyed immensely.
Lamingtons are Speciality sponge cakes from Australia they are originally dipped in chocolate icing and rolled out in dessicated coconut.  I made it Eggless and made it vegan too.., I was a bit scared how my kids would like it, they were saying that it was delicious and tasted like bounty chocolate.
May be not everybody would like whole meal flour in baking, You  can  substitute plain flour / APF instead of whole meal plain flour, whole meal flour makes any baking a bit chewy but definitely a healthy one...

EGGLESS AND VEGAN WHOLE MEAL LAMINGTONS
Recipe Adapted from David Lebovitz

INGREDIENTS:
FOR THE CAKE:
150 gms Whole meal Plain flour**
75 gms Plain Flour
175 gms Sugar
1 tsp vanilla essence
3/4 th cup silken Tofu
1/2 cup soya milk
1/4 cup oil
2tsp Baking powder
1 tsp Baking soda

FOR THE CHOCOLATE ICING:
170 gms ( 6 ounces) bittersweet or semi sweet chocolate chopped
( I used bittersweet 70% cocoa)
40 grms unsalted butter ( I used 1 tbsp Oil)
3/4th cup (180ml) milk - whole or low fat, ( I used Soya milk )
2 cups (220 gms) powdered sugar
2 tbsp Cocoa powder, natural or dutch process ( sift if lumpy )
2 tbsp boiling water
3 cup ( 200 gms ) unsweetened shredded coconut (Dessicated coconut)

** I have also made with only whole meal plain flour the cake turns out good as well

METHOD :
FOR MAKING THE CAKE
Preheat the oven to 170 degrees/ Gas Mark 3  just 10 minutes before
Sift the flours together with baking soda, baking powder together.
Then blend milk and tofu in a food processor or a mixie In the end add the oil and vanilla essence so they are well combined.
In a large bowl take the dry ingredients then add sugar and pour well blended Tofu mixture.
combine them all well together pour it  in a 9'' (23cm)  and bake it for just 30 to 35 minutes depending upon the temperature of your oven.
Insert a toothpick or a skewer to test if it is well done, if it comes out clean then it is well done.
Take it out of the oven and leave it on a cooling rack for 5 minutes then invert it on to the cooling rack and let it completely cool down.
Then cut the cake into 12 pieces , cut them in halves.

FOR MAKING THE CHOCOLATE ICING
Make a double boiler, on a simmering hot water place a bowl, the bowl should not touch the water, take chopped chocolate pieces, oil and milk until they are completely melted and and smooth.
Take it out add the powdered sugar, you can sift sugar and cocoa powder into the bowl and whisk well until well combined.
Your chocolate Icing is ready to be in use now...

ASSEMBLING THE LAMINGTONS
Spread the dessicated coconut in a large plate
Take each cut piece, apply the chocolate icing using a fork then sandwich them down, you can add hot water a tbsp or two into the icing before dipping them if they have hardened up. But mine didn't so I did not use any water at all. Dip each piece into the chocolate Icing with the help of your finger, fork or anything you are comfortable with.
Handle them slowly as they are not made with Eggs or plain flour, It might not be too firm, hold these dipped cakes to a side wiping the dripping chocolate icing.
Roll them in the coconut covered completely and allow it to stand for some time to firm up a bit.
Enjoy

NOTES:
Cut the pieces into perfect squares or however you want, as I have used whole meal flour, the cake would be a bit difficult to handle and tend to crumble not totally though.
You can even trim the ends if you are serving for a party or something to get nice perfect lovely pieces
I just didn't bother but just sliced them.
I was a bit scared to handle the cake by cutting it in one go so I halved the cake first then sliced them in rectangles and then sliced them in half each long rectangle.
My Icing was not firming up quickly may be because of oil so it was fine for me.
I think the chocolate icing got soaked up to the cake well enough.

Check out the bloggers who have made these with me.. Check in Gayatri's blog for the round - up.

Sending this to Ayesha's cook eat delicious - desserts started by Raven 
Kitchen Chronicles - only vegan by Vardhini started by Kalyani

The post Eggless & Vegan Whole meal Lamingtons appeared first on My Veg Fare.

This will be a very long post bear with me....EGGLESS WHOLE MEAL SPINACH, MUSHROOM CHEDDAR QUICHE

BASIC PIE DOUGH
Adapted minimally from Martha stewart
Makes 9 inch crust

INGREDIENTS:
1  and 1/4 Cup Whole meal flour
1/2 tsp salt
1/2 tsp sugar
100 grms ( nearly 1/2 cup ) butter
6 tbsp ( nearly 1/2 cup around 100ml ) Cup cold water

METHOD:
Mix the flours, sugar and salt well together.
Chop the cold butter into pieces, mix them in a food processor, as I do not have one I used my spatula ( a hard one ) and mixed them as much as possible, you can even use your hands and flour resembles like crumbles to this dough start adding cold water I started of with 1/4 cup and then started adding tbsp of cold water until the flour became a dough!.  Do not handle the dough too much.
Place this dough in a plastic wrap and chill it again in your fridge for at least an hour, so the butter firms  up again. ( you can even keep it overnight )
After an hour or so, take it out, I used a cling film, I  first spread it on my table top then placed this firmed up dough  on top of it placed an other cling film covering it, so I won't be touching the dough, and rolled it thin as I needed an 9 inch crust, I had to take them out of the cling film as it was not big enough and rolled them again a bit more from the middle rolling it around for an even base.  Or you can lightly flour the surface and roll out the crust, as I did not want to add more flour I made it this way.

Butter the tart case thoroughly, Sprinkle some corn meal on the base. Lift the dough carefully and place it on the tart case and press them completely and trim of the edges if any.
Prick the base with a fork this makes the dough not puffing up then place a baking sheet and put some baking beans ( or Rice ) on top of them, then put it back into the fridge for an other half an hour to firm the butter again or until you make the filling.
Blind Bake this case in a oven at 190 degrees/ Gas Mark 6 for 20 minutes you can see the crust turning gold at the edges.
Remove it from the oven and place it on a wire rack,
I learnt a trick from a book that if you add hot oil ( olive or any oil ) on the base of the pie crust immediately after taking it out of the oven the  crust will not become soggy and firms up.., I can't remember which book, anyway I added 2 tbsp of hot oil on to the crust immediately after taking it out of the oven after removing the baking beans, then put it back again in the oven reducing the temperature to 180 degrees/ Gas mark 4 for a further 5 minutes ( you can even skip this and just add the filling and bake your quiche )
Check out this website for some cool ideas on how to bake a perfect pie crust with lot of variations

SPINACH AND MUSHROOM WITH CHEDDAR FILLING

INGREDIENTS:
250 grams Spinach
150 grms Mushrooms
2 Onions
2 garlic pods
1 tsp of Pepper powder
1/2 tbsp Italian dried herbs
1 and 1/2 tsp of Salt
1 Cup grated cheddar cheese
1/2 cup Creme fraiche
1 tbsp Chia seeds ( + 3 tbsp of Hot water )
1/2 Cup Milk
1 tbsp Arrow root powder

METHOD:
First step Soak Chia seeds in hot water for few minutes.

Next chop onions and  garlic.  Heat  2 tsp of oil add all the chopped ingredients and saute them.  Meanwhile wash and dry out the spinach with the help of a kitchen towel spreading the washed spinach on a towel, then chop them and chop Mushrooms too.., Once the onions become translucent add spinach and mushroom and saute them on a medium to high heat until they wilt away then sprinkle pepper powder, salt and Italian dried herbs mix well, and saute them. As veggies sometimes release water try to Sauté until it evaporates, actually it doesn't completely evaporate so not to bother.  Once done you can add 1/4 Cup bread crumbs, so it will absorb all the water. Take it out and allow it cool.

Meanwhile mix milk and arrow root powder and put it in a pan and cook it until it starts thickening, remove immediately when it is almost semi thick like a  sauce.
In a blender take  chia seeds, creme fraiche , and the above said sauce, blend them all well together, until it becomes like a thick creamy sauce.
Add this creamy sauce to the cooked spinach mix well, pour this onto the pre baked crust, add grated cheese on top of it and put it back in the oven and bake the quiche for a further 30 to 40 minutes until the quiche has a golden top.
Take out the quiche when done, leave it on a wire rack to cool down a bit then cut them out and serve them warm to enjoy with some salad leaves, Roast potatoes with ketchup or what ever you like.

Little Tips:
Take out the quiche when the middle is still soft this makes the quiche looks creamy custardy texture.
Check out Gayatri's Baking Eggless group round - up in her blog for a variety of baking eggless Quiches!

The post Eggless Whole meal Spinach & Mushroom Cheddar Quiche appeared first on My Veg Fare.

Britain has lifted its ban on Hose pipe, as the past month it has rained so much that it had a record rainfall last month!!. Continuing my saga on gardening, My bean plants have grown so tall, with all my other herbs and salad leaves etc.., I have to take some serious step about this, so went and bought 3 bags of grow bags, may be tomorrow if this dry weather continues ( Yay!) fingers crossed I will plant them in my grow bags, only varuna deva ( rain God! ) must show some Karuna  ( sympathy ) on my plants and me, for all the hard work I have done to my garden, when they all bloom, I will definitely show some photos of my garden.
Kids are having exams I am unable to use my laptop as they are in need of it more than me, The other laptop ever so suddenly right on time for their exams has decided to get into some problems with the charger, now waiting for new one, they need the computer more than me, so I have decided to post pone my blogging for few days its as simple as they come top in my priority list now, Today they have gone to write exam and I am off work, so took this chance to post this quickly before they come back :).
Coming to this recipe., It's been a long time I made Nan, I usually stick on to Roti or pulka which is quick, simple and healthy recipe.., Nan's are usually made with plain flour in resturants as I don't use plain flour too much It's been a long time I used plain flour in my daily bread these days I always make Nan's, Kulchas etc.., everything with whole wheat flour.
When Kalyani announced this month's Magic Mingle #6 challenge as Coriander and Plain flour,  I decided to pair it with some wheat flour and made these Nan's. Hope she doesn't mind.

CORIANDER NAN 
serves 4 to 5

INGREDIENTS:
250 grms Plain Flour / Maida / All Purpose Flour
250 grms Whole wheat atta flour
1 and 1/4 Cup Water***
1/4 Cup Yogurt
1 tsp Salt
1 tsp Baking powder
1/2 cup chopped Coriander with stalks
2 Garlic cloves
1'' Ginger
2 Green Chillies (optional)

*** Use water according to the flour you are using, it might vary.  After adding yogurt and grinded mixture , add water accordingly to make a soft dough, as the liquid in the yogurt and grinded mixture has water in it and also  flours vary, take this as a guideline.

METHOD:
First of all wash and chop Coriander leaves with stalks, to this add Ginger and Garlic chopped, take all these Ingredients, grinding into a smooth paste, use water if necessary ( I used around 3 tbsp of water ).
In a large bowl, mix all the Ingredients said above with the smooth grinded paste to it, adding water as required to bring it into a dough.
Knead the dough for 10 minutes until smooth, cover it with a cling film and leave it for 1 hour.
Take a lemon sized ball, roll it into a  almost triangle shape or once you roll pull one side like having a tapering end ,  say around 1/4 '' thick or as I did I rolled quite thin , sprinkle some sesame seeds and roll it again so they are well stuck.
Mine puffed up like a pulka on the stove top which you can see in one of my photos!

On the stove top place a tawa / Pan sprinkle some water ** when it hot, turn the rolled out dough over it, cook it by placing a lid over it for just a few minutes, it starts bubbling up remove the lid, flip it on to the other side so it gets cooked well.
The other way you can do is, if your Tawa / Pan is not a non - stick one, ( which I would prefer if I am going to make a Nan on stove top ), The simple trick is if it is a Iron / Almunium one when you sprinkle water on the Tawa and place the rolled out Nan dough on to it, It gets stuck to the pan, once it is cooked underneath mildly because of the heat,  then Nan gets stuck to it.
Remember before it gets well done not too much before it looses its grip, turn it upside down on the stove top so that the top side gets cooked by that time you would have seen that they would have puffed up here and there and when turned upside down and on direct heat when it cooks gives a tandoori cooked Nan effect :)).
To do it oven: Just place these on to a baking sheet and bake for 10  min on Gas Mark 7 / 425 degree F/ 220 degrre Centigrade ( depending upon your Oven Gadget )
If it has a handle Perfect or using tongs or a grip holder turn the Tawa / Pan upside down on to the direct fire, a little above so they don't get burnt.
Then brush the Nan with butter or ghee and serve it hot.

Tip : 

1. I put the Sesame side on to the tawa than the other way round, this way when cooked the sesame seeds fall of the Nan because of the water sprinkled and rolled out into the dough.
2. To make it vegan substitute with soy yogurt and omit butter in this recipe.
3. You can also cook this on a barbecue set and gives a wonderful smoky flavour too.. how you can do this is with a fine meshed splatter which is used as splatter screen when cooking on stove top, can placed on the meshed top of the barbecue stove and put the Nan on the splatter gaurd and cook on both the sides watching it carefully, as you are cooking it directly on the fire.

I served it with Aloo - Capsicum Dry curry I will post the recipe in my next post

I am sending this to Magic Mingle of Kalyani's 
also to Kalyani's Fast food not fat food started by priya's now serving.
PJ of simply foods lets cook for barbecues and picnics
Jagruthi's Cooking odyssey Know your flours - Whole wheat flour

The post Coriander Nan ( Indian flat bread ) appeared first on My Veg Fare.

I love baking muffins and my kids enjoy it too, I try my best to bake healthy ones too..., As Anuradha gives a free hand in baking these muffins I was looking at it and thinking as an Indian!, Carrot and spices, Hmm.., well that got me into a new world so I baked two different muffins and changed somethings from the original recipe.
This recipe is basically adapted from Whole foods for the whole family by Laleche League international cookbook.
Coming back to the recipe, I have halved the recipe for two different types of Muffins, If you are after the Original recipe I will give it you in italics.

CARROT SPICE SWEET MUFFINS

INGREDIENTS:
3/4th cup Whole wheat flour (Original Recipe calls for 1 and 1/2 cup Whole wheat Flour)
1/4 Cup Plain flour (I added)
1 tsp Baking Powder
1 tsp Baking soda
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp nutmeg
1/8th tsp all spice
1/8th tsp of Ground Ginger
1/3 Cup Brown Sugar (Original recipe calls for 1/2 cup Brown sugar/honey, I used both!)
1/4 Cup Honey
1 Egg
1/4 Cup Buttermilk/Yogurt
1/4 Cup Butter ( Original recipe calls for 1/3 cup oil/butter/apple sauce)
1/2 tsp Vanilla essence
Pinch of Cardamom powder
3/4th Cup Grated Carrot ( Original recipe calls for 1 and 1/2 cup carrot)
1/4 Cup Sweetened dessicated Coconut (I added)
1/4 cup Raisins
1/4 Cup chopped Cashewnuts ( original recipe just says chopped nuts)
Used some Fudge Chunks to top it.

METHOD:
Preheat the oven to 400 dF/ Gas Mark 6/
Take all the Dry ingredients together in a bowl flour, soda, powder , salt, cinnamon, nutmeg, ginger and all spice, cardamom together and sieve.
In another bowl, mix together wet ingredients honey, brown sugar, buttermilk, Egg, vanilla essence, butter,  carrots, raisins, coconut and cashew nuts together.
Now Gently fold in the dry Ingredients with the wet Ingredients together until well incorporated.
Then fill up the muffin cases and bake for about 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

CARROT SPICE SAVOURY MUFFINS


INGREDIENTS:
1 Cup Whole wheat flour
1 tsp Baking soda
1tsp Baking powder
1 Egg
1 and 1/2 tsp Salt (Adjust salt according to your taste)
1/4 tsp sugar
1/8th tsp Ground Ginger
1/4 cup Buttermilk or Yogurt
2 and 1/2 tbsp Oil/butter/apple sauce (I used Oil)
1/2 tsp Lemon Juice
1/2 Cup Grated Carrot
2 Green chillies
1/4 cup Onion chopped finely
1 tbsp Coriander leaves
1/4 tsp cumin powder
1/4 tsp Coriander powder

METHOD:
Preheat the oven to 400 degree F/Gas mark 6/
In a large bowl take the flour, spices, salt (adjust salt to taste as this is going to be a spicy muffin), Baking soda, Baking powder Mix everything well together and keep aside
In an other bowl, take all the wet ingredients together Buttermilk/yogurt, oil/butter/apple sauce, lemon juice, Egg then add grated carrots, onion and coriander leaves, combine well together.
To this above mixture gently incorporate the dry ingredients until just moistened
Bake for about 20 minutes or until a tooth pick inserted into the center of a muffin comes out clean.
That's it done
Enjoy this wonderful Indian spiced muffins as a breakfast or as an evening snack, My kids took one of each to school!.

NOTE: If you want it Eggless Just omit the eggs in the recipe and Lo! you get Eggless Sweet and Savoury Carrot Spice Muffins!
C u soon with an other recipe tomorrow...,

The post Carrot spice and sweet Muffins - Muffin Monday appeared first on My Veg Fare.

MISSI ROTI (Authentic Punjabi Cuisine) 

Rice flour for dusting (she uses Wheat flour for dusting)



METHOD:

The post Missi Roti (Authentic Punjabi Cuisine) - Indian Flat Bread appeared first on My Veg Fare.

METHI PARATHA (FENUGREEK LEAVES PARATHA)

Ingredients:

• 1 cup of Methi leaves (1 bunch with tender stalked methi leaves)
• 1 tsp of Turmeric
• 1 tsp of Chilli powder
• 1 tsp of Dhania powder
• 1/2 tsp of Jeera powder
• 1 tsp of Thyme (Omam)
• 1 tsp of salt
• 1 to 2 tbsp of oil or Ghee
• 2 to 3 cups Wheat Flour

METHOD:

1. Wash and cut the Methi leaves
2. Take them in a bowl, add all the above said ingredients and mix well, Then in the end add Wheat Flour and with adding water little by little make it into a chapati dough.
3. Make them into round pulkas that is do not fold them like chapatis roll them with the help of rolling pin and cook on both the sides, allow them to cook first when you see tiny red marks coming up on them smear them now with oil or ghee turning to both sides cook them evenly.
4. Serve these hot methi paratha with a cup of thick curds of plain Yoghurt's.

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