Hi everybody, it's been a long time I said hello to you all, we are already in December, I have missed you all from almost 2 to 3 months , hoping to be more active in this part of the world, I know I have become dormant but not with cooking or baking they are still doing well, it's just that I haven't shared anything with you  at all, I love to thank you my new followers on face book and Google+, I have to say this you are all my inspiration to come back soon and start to share my creations...Well you must be wondering why I am here today, Last year I had a wonderful time with my few blogger friends who was headed by Champa the lady who blogs at the Versatile Kitchen, like every year she does Bake-a-thon, that is baking the whole month of December, and I have enjoyed participating so here is an other year of Bake-a-thon enjoy the bakes you will see three times a week..
Here I go with my first Bake-a-thon..., these are as always for my Monday morning for their Lunch boxes, easy peasy pack them in kitchen foil and they love it.
I got this idea from Gino D' Acampo's, so I have been making different types of these, Long back I had made a Maffuletta bread which my kids loved, I had this in mind and Gino's pizza recipe turned it into these kind of Sandwiches.

VEGETARIANA PIZZA SANDWICH

Recipe : inspired by Gino D' Acampo
Serves: 4 to 6
This makes 2 Pizza bases

INGREDIENTS
200 grms of Strong Whole meal bread flour and extra for dusting
7 grms (2tsp) fast action dried yeast
1/2 tsp salt
3/4th Cup of warm water nearly
of warm water
2tbsp of Extra Virgin Olive Oil
1 tbsp Italian Herbs

FOR THE TOPPING
1 Green Capsicum/Pepper
1 Red Capsicum/ Pepper
1 Large Onion
1/4 cup chopped Kalamata Black Olives
6 to 7 Jalapenos (I used one in Jars)
1 tbsp of Extra Virgin Olive Oil
100 grm Passata
Salt and Pepper to taste
1/4tsp Red Chillies
Mozzarella cheese as much as you need 🙂

METHOD
Prepare the dough first, In a large bowl take warm water add yeast then add salt, Oil, Italian Herbs and flour toss them all together then pour water first 1/2 a cup mix well then start adding water until you make a dough then turn the dough onto a well floured surface and start kneading with your hand until it is smooth and elastic.
Next make your filling, First of all pour 1 tbsp of oil and heat it in a frying pan over a bit high flame, fry the Onions and  Capsicums for a few minutes switch off the stove add Jalapenos and Kalamata Olives chopped add salt , Pepper powder & chillies mix well and keep it aside to cool

Place this dough in an oiled bowl then brush the top also with oil and leave it in a warm place with a covered clingfilm for 30 to 40 minutes depending on the temperature.

Preheat the oven to Gas mark 5**/ 180 degrees
As I baked this in a 12" round cake tin I lined the cake tin with Parchment paper
Once the dough is rested and would have swollen up, take it on to the floured surface and divide it into 2 parts.

With the help of your hands push each one out from the centre and make 2 round disc, place one of the disc into the prepared tin to this apply Passata then spread the filling evenly then spread the grated cheese on it, now slowly place the other disc on top of it, and tuck them completely into the other one nicely then brush the top with milk. Bake it in the preheated oven for 20 to 25 minutes until a skewer inserted comes out clean or the bread is browned nicely on top.

Take it out on to cooling rack for few minutes, take it on to a board cut them into how many wedges you want and serve them or like me I packed them in their lunch boxes.

NOTES:  I could have used capsicum & onions just like that with other ingredients, but sauteed them as capsicum tends to give out water and the bread becomes gooey and soft, which my kids don't like so fried them both used them in the filling.
Hope you make it love it and enjoy it...
take care
c you soon....

The post Vegetariana Pizza Sandwich appeared first on My Veg Fare.

Cauldron cake? In the first series of Harry Potter, these cauldron cakes were in the Hogwarts express! These cakes consist of devil's food cake cupcakes dipped into a rich chocolate glaze and filled to the brim with marshmallow filling.
A year has gone by cannot believe it at all, so I say every year, wondering how did it go? where did it go? what did I do ?.  Every Important day, Festivals etc.., I never come out to blog about it, nor write any post which should be something interesting to people who might come here to read about, that's just a thought though.  Every year I keep thinking I will write something that might be Interesting, catchy, cheeky, etc.., but dear God I am happy I am not so talented.
I decided eventually I will write and recollect all my 2012 posts the best ones or the worst ones.  Oh! no, I really don't have that much patience, reminiscing about the things of past year. Personally, I haven't done much,   Well, coming to the year 2012 has been had its own ups and downs.  I have been very happy with my kid's progress, only me I have been having a lot of ups and downs with my health. well, let me not get into my everyday moaning, This will be my last post of the year Hoping that this year will be really a Happy one, for each and everyone of you, bringing you all the joy and things which you wish for, Hope the world sees better things in future, Lots of things which has saddened lives of lot of people happened hoping that they never get repeated again.

Wishing you all a very Prosperous and a Very Happy New Year 

Coming to this recipe, this was our last post of this year's Baking eggless group challenge, Archana of  The Mad Scientist's Kitchen suggested that we make these Cauldron Cakes for this month's challenge.

I was enchanted by the beauty of these cakes. They looked awesome, the more interesting thing for me in that was the Marshmallow fluffs.  I was so interested in making them.  I just googled and googled and then I remembered that I had a photographic recipe of the marshmallow making in my phone!, well went and checked into that as well, and at last, I made my own Marshmallow fluff.  Honestly, I really don't know how good it is, neither it is anywhere near a fluff but anyway I am going to post it. Well, it was very sweet that much I know as they sticky, gooey and I kept licking and washing my hand few times.  My daughter said it was sweet, and she doesn't mind finishing off.  well, I have to update you about it tomorrow.  well, now you know that I made these cakes just today morning for New Year.  well, I got so tired of all the things, and I hadn't checked I had no more chocolates left and I couldn't make the handles for the cauldron. So here are my cakes without the handles :)), and I also got a bit lazy to do the exact way to fill up the fluff. Oh! no I was wrong I did it perfectly the way it had to be filled up, read in between the lines of the recipe.

EGGLESS CAULDRON CAKE

Recipe source: The Pastry Affair

DEVIL'S FOOD CUPCAKE

Makes 6 Cakes

Baking time: 20 minutes

INGREDIENTS:

1 cup Cake Flour and 1/4 cup All purpose flour

1/2  Cup Sugar**

1/2 Cup Cocoa powder

pinch of salt

1/2  cup oil

1/4 cup water + 1 tbsp Instant coffee powder***

1/2 cup Milk

3/4th tsp Baking powder

1/4 tsp Baking soda

2 tbsp Buttermilk

FOR THE GLAZE:

Bittersweet chocolate 250 gms

FILLING:
Eggless Marshmallow fluff Homemade
1/2 cup Vegetable shortening
1/2 cup confectioner's sugar
2 tsp vanilla extract

METHOD:

FOR THE DEVIL'S FOOD CUPCAKE

Preheat the oven to Gas Mark 4 / 180 degree. Take all the dry Ingredients and sift them well enough at least thrice., and In another bowl take all the liquid Ingredients together.  Make a well in the centre pour in the liquid Ingredients until everything is thoroughly incorporated, bake for 10 minutes on Gas Mark 4 then reduce the temperature to Gas Mark 3 and bake for another 10 minutes.

Remove it from the oven and cool it on a wire rack.

TO MAKE YOUR GLAZE

Melt chocolate in a double boiler, stir until smooth. remove from heat, with the help of piping bag, Pipe out handles for the cauldron draw another line on top of them once the first one gets dried out. so that the handles are stronger.

TO MAKE THE FILLING:
Beat together all of the Ingredients under the filling until light and fluffy.

TO ASSEMBLE CAULDRON CUPCAKES
Dip in the cupcakes in the chocolate glaze and place them upside down stick choco chips to make a stand for them until they dry up.
Core a whole in the centre of the cupcake and fill it with the Marshmallow Filling.
Then pipe a line around the filling and place the handles on top and serve it...

NOTES:  I changed a few things like I increased the oil, otherwise the muffin is very dry in texture.  ** I have marked star against sugar to tell you the cake was not sweet enough increase with another 1/4 cup for normal sweetness or increase by another 1/2 cup for a very delicious cake.
To my surprise the muffin rose so wonderfully high I was surprised, that is why I took the photo and posted it.

well, my cupcake misses its handles...
Enjoy....

** will post my recipe for marshmallow filling.
This is my last post for Bake-a-thon event by Champa and check out my friends priya, preethi, srivalli, veena and sumana.

The post Eggless Cauldron Cake appeared first on My Veg Fare.

EGGLESS PASSION FRUIT COOKIES

INGREDIENTS:
150 gms All Purpose Flour
25 gms Oats
3 Passion Fruit Pulp
1/4 tsp Baking Soda
150 grms Sugar
75 grms Butter
1 tbsp whipping cream

METHOD:
In a large bowl take all the dry Ingredients the flours and Baking soda  and mix well together.  To this rub in the butter and Sugar then add the pulp of the three Passion Fruit.
Mix well add whipping cream and bring it into a dough, Place this dough in the fridge for half an hour.
Make little round balls and bake in a preheated oven 170 degrees/ Gas mark 3 for 20 minutes.
They turn out to be in Golden colour.  Remove them on to a wiring rack.
When cooled they were soft and chewy.

NOTES:
The cookies were soft and chewy, and tasted very well, My kids were saying that they tasted like Mysore Pak, this is a Indian sweet very famous in south of India.  I was quite happy with the result.., do try it out and tell me if you liked it.
Funnily I made some Indention thinking they might show up and my cookies will have a beautiful design on it,
but they spread out and did not show any design at all, but  that didn't really matter but tasted delicious.
I used Whipping cream, you can use Yogurt / water or any other thing for binding..., you can even substitute and one Egg.

These cookies go to Champa's Bake-a-thon event baking with me are Priya, Sumana, Preethi, Srivalli and Veena.

will visit you all soon, as the I think I will be able to relax this weekend...
c u all soon with an other post...
Enjoy.... and take care....

The post Eggless Passion Fruit Cookies appeared first on My Veg Fare.

INGREDIENTS:
1 cup Roasted Pumpkin
1/2 Banana
350 gms Strong white flour
1/4 tsp salt
25 gms Unsalted butter softened
60 grms Brown sugar
1/2 tsp Cinnamon powder
1/4 tsp Grated ( powdered )  Nutmeg
50 - 70 grms Pecans
150 -200 ml water ( Use it as needed)

METHOD:
Chop and peel the skin of the pumpkin, In a pan just with a 2 to 3 tsp of oil Roast the chopped pumpkins until they are well cooked and allow it cool.
Meanwhile take yeast add a bit of warm water, confirming that the yeast is active with the bubbles forming.
Meanwhile grind pumpkin, Banana and sugar into a find paste,
Add this grinded mixture into the yeast bowl, mix well then add the flour,  start adding water until you form a stiff dough.
Knead this dough for at least 10 minutes, until the gluten has completely started to react.
oil the surface of the dough put it in a bowl and leave to ferment it until it is double in size.
Menawhile in a pan take 2 tbsp of water and around 1/4 cup of sugar when it starts caramalizing add the pecan and leave it until cools down.
Preheat the oven to Gas mark 5 / 180 degrees C.
Now punch the dough shape it into a loaf tin , and leave it for second rise.
once it rises now top the risen bread with caramalized pecan and then brush it wth milk.
Put it in the middle rack and bake it until the skewer comes out clean aound 50 minutes.
Once the Bread is done, remove it on to a cooling rack, within 5 mintues remove the bread out of the loaf tin and leave it upside down so that the bottom becomes soggy.
slice it up and enjoy the bread with jam.
Check out Champa's, Priya, Preethi, Srivalli, Sumana  and veena who are baking with me...

The post Roasted Pumpkin & Caramelized Pecan Bread appeared first on My Veg Fare.

Coming to the recipe here..

DOUBLE CHOCOLATE AND CINNAMON BREAD
minimally adapted from Gino D' Campo recipes

INGREDIENTS:
170  grms strong white flour
170 grms Whole meal flour
230 ml with warm water**
15 grms fresh yeast
40 grms Cocoa powder
1 tsp Cinnamon powder
1/2 tsp salt
50 grms Brown sugar
25 grms Butter
80 grms good quality Milk Chocolate

METHOD:
Melt the Fresh yeast into the water, in 1/4 cup water until it is completely dissolved and sprinkle a tsp of sugar on to it and leave it aside for few minutes it starts bubbling up.
Take a loaf pan brush butter and oil on to the loaf tin.
Meanwhile Sift both the flours, Cocoa powder, Cinnamon powder, salt and sugar mix them well until well combined.
work in the butter into the flour until well combined.
Make a well in the center pour the yeast solution and water ( add water accordingly ) and make it into a dough.
Knead the dough until smooth and elastic at least for 10 minutes, oil the bowl and place the dough in the bowl and cover with clingfilm, Leave it to rise in a warm place until they double in size.
Preheat the oven to Gas mark 7 / 220 degree Centigrade
Once the dough is doubled in size, punch the dough down and shape it into square dusting flour on the surface.

Chop milk chocolate into small pieces and spread it around the square leaving the sides, now roll it from the longer side and cover both the ends by pulling the dough together.
Then cover the long end nicely and place this seam side down on to the prepared loaf tin and leave it in a warm place by covering it with a cling film until it rises again.
Once it rises, brush it with milk and bake it in the preheated oven for 10 minutes, after 10 minutes lower the temperature to 180 degrees / Gas mark 5 and bake for a further 35 minutes.
Once well baked remove it from the oven and brush it with melted butter and leave it to to cool down for 7 to 8 minutes on a wire rack to cool.
Remove it from the loaf other wise underneath of the bread becomes soggy at the bottom because of the heat from the loaf tin, allow it cool removing from the tin completely.
Then slice up the loaf for breakfast, Lunch box or for snacking or for after Tea.

MY VERDICT: The bread was tasty only thing I found was the swirls very distinct when it came out from baking which you can see.

Sending this to Bake-a-thon series of Champa, do not forget her blog and my dear friends as well, Priya, Preethi, Srivalli and Sumana.

The post Double Chocolate & Cinnamon Bread appeared first on My Veg Fare.

VEGETABLE PIES WITH COCONUT AND CASHEW

INGREDIENTS:
FOR THE VEGETABLE SAUCE
2 to 2 and 1/2 Cups of Assorted Vegetables ( I have used Cauliflower, Broccoli, Peas, Carrot, French Beans )
2 Green Chilli **
1/2'' Ginger
1/4 cup or 2 fist full of Fresh Grated coconut
8 to 10 or fist ful of Cashews
1/4 cup Milk
1+ 1 tsp Jeera / Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp Turmeric
1/4 tsp Pepper corns (optional )**
3 tsp Oil

1 Block Ready made Short Crust pastry (You can even make it at home which I will post soon on how to make it, you can even use puff pastry )

METHOD:
Thaw the Pastry by keeping it out of the freezer before starting the gravy as directed by the suggestion on the cover.
Soak Cashews in warm milk till you get all the vegetables cut and get them ready. Wash all the veggies and then Chop Beans, Carrots in chunks and Cauliflower and Broccoli in florets,
In a Kadai / Pan heat oil to this add 1 tsp of Jeera / Cumin seeds then add all the vegetables mix them well and cook them in a low flame with 1/4 cup of water and closed lid.

Meanwhile in a dry pan lightly roast cumin, pepper and coriander seeds, In  a blender or mixer grind roasted cumin, Pepper, coriander, coconut, Ginger,  Chillies, turmeric and soaked cashews into a fine paste with the help of soaked milk and some water.
Once the vegetables get cooked 3/4th add required amount of salt and the ground paste and mix thoroughly, taste and adjust the salt.
Let the gravy be in a semi solid consistency. That is not too thick nor too thin.  Allow this to cool.
Preheat oven to Gas Mark 5 / 180 degrees
Take your thawed short crust pastry, dust some flour on to the surface, cut the block into 4 equal pieces, flatten each one of them into a slightly round shape, Now using Pie Cups, I have used the foil ones as you can see in the picture fold in the pastry base to line the foils.
Fill the pie cups with cooled down vegetable sauce equally then top them or cover them over with hanging pastry cases completely.
Then make some cuts here and there and bake these cups until well browned.
Remove it from the oven and keep them on the wiring rack for it cool a little bit then serve.
Serve the Pastry cups in wholesome on individual plates with any sides you like. Just remember they will be quite hot inside and be careful when eating.
The vegetable pies have Indian taste and a great look as well...

** You can either use green chillies or Peppercorns, I have used both, you can increase the quantity of coconut if you wish to make it more rich.
Optional : If you want you can use Eggs in this, I would say after the curry is done and cooled down a bit  you can break two eggs mix it with the sauce, adjust salt and pepper mix well with the curry then fill up the cups and Proceed as indicated earlier.

Sending these wonderful and yummy pies to Champa's Bake-a-thon event, which had to be posted Yesterday, my apologies for being late.., for reasons happened unexpectedly.  Check out my blogger friends Preethi, srivalli, Priya and sumana for their wonderful virtual treats...
And don't forget to tune in tomorrow to what I am going to post for my Bake-a-thon series...
Enjoy make them and tell me of how you like it...

The post Vegetable pies with Coconut and Cashew appeared first on My Veg Fare.

Hi everybody, Oranges and me have a great connection I think you might have noticed I have loads of Orange recipes in my blog, Oranges as we all know is good source of vitamin C, and I think this time of the year we definitely need it, Consuming Vitamin C rich food keep the cold away.., This also helps in the absorbtion of Iron when you are eating Iron rich food as well,  keeps the Haemoglobin content well.
Coming back to this cake, This is suppose to be a  Greek Cake which I got from a cakes and bakes Magazine, People in Greek bake this often and they love and enjoy it.  I searched few websites for this cake but ended up making from this magazine, as I liked the Idea of it.  Hope you like the Idea and enjoy it too.. as my family and friends did...
My Children loved it, they said it was sweet and moist, I made few changes adapting it to my way of baking, I have used silken Tofu in my bakes, but not to this quantity,  I tried and was quite satisfied, This particular cake was more interesting to me as I had  fruit in it and later on I decided to use cocoa powder in it so I could send it to Kalyani's Monthy mingle Chocolate and fruits, which I am posting it a bit late.  Check my notes for the changes I have made in this cake.
This cake stays moist for at least 5 days, no need to refrigerate it either (well I am talking about this climate)

KEIK PORTOKALI - ORANGE SEMOLINA CAKE - EGGLESS
Minimally adapted from Cake & Bake Magazine

INGREDIENTS: 
FOR THE CAKE
2 Medium Organic Oranges well Scrubbed
1/2 cup Olive oil
1and 1/2 Cup soft brown sugar
200 grms fine Semolina
1 Cup + 3 tbsp Mori Nu Silken Tofu ( around 300 gms )
50 grms Almond meal ( Powder )
1/4 tsp salt
1 tsp Baking Soda
1/2 tsp Baking powder
2 tbsp milk

FOR THE GLAZE:
1/2 tbsp Butter / vegan Butter
1/2 cup Icing sugar (confectioner's sugar)
1 tbsp of Milk / soy milk
1 tsp of Orange Blossom water
1 tsp of Orange juice

METHOD:
In a very hot water add two oranges in intervals of 5 minutes for 4 to 5 times keep changing the water that is after every 5 minutes throw away the water, use fresh hot water again and do the same way at least 4 times, this will remove the sourness of the orange skin. (even though not completely )
In a thick bowl boil the whole oranges in plenty of water until softened, almost about 1 hour in a low flame, with a closed lid which had a little hole in it. keep checking that they are well covered and keep adding hot water as needed.
Once it is cooked take out the Oranges, once they are cool, Quarter the oranges to ensure that there are no pips and seeds,  Puree the oranges skin and all in a blender or food processor until you have a smooth orange puree.
Grease a Bundt pan and coat it with flour and set aside.
Preheat the oven to Gas Mark 4 / 180 degree**.
Take all the dry Ingredients and sift them well together except cocoa powder and keep it ready.
Meanwhile Blend Tofu**  in a blender or Mixer until smooth with 2 tbsp of milk (see notes)
In a large bowl, pour this Orange puree into it, to this add oil, sugar and well blended Tofu puree also into it.
blend them all well together.

To this Blended Liquid mixture add the dry Ingredients until well incorporated.
Divide this mixture equally into two bowls to one of this bowl blend cocoa powder to this set aside.
Take your Bundt pan pour one spoonful of the white (not exactly) batter next the cocoa next to it then the white batter and next the cocoa batter on the next step alternate each batter on top of it as the batter is not very stiff but bit liquidy it spreads.
Once all the batter is used up.
Place it on the middle rack and bake it in the oven for 40-45 minutes**.
Once done remove it from the oven and place it on a cooling rack, after 10 minutes, remove it from the tin and allow it to cool.
Then I made the Glazing and poured it on to the top of the cake and leave it cool down.
Slice and enjoy the cake...

NOTES:
Blend Tofu in a blender or a mixer without any lumps, then add 2 tbsp of milk blend again so it is smooth and silky.
I always bake my cakes and other baked products in Gas Mark 3 as my oven has very high temperature, even though I have given the universal cake baking temperature.
You bake with your oven temperature and also check the timings as well.

ORIGINAL RECIPE IF YOU WANT TO TRY OUT:
Original Recipe calls for 5 eggs, 185 ml Olive oil, 140 gms caster sugar, 250 grms fine semolina, 80 grms almonds chopped and few chopped almonds for decoration.
This recipe also uses syrup to pour on to the cake after it is baked. for this syrup 125 grms caster sugar, juice of 1/4 lemon and 1 tsp orange blossom water

This recipe goes to my Bake-a-thon event by Champa and check out Priya, Suman, srivalli and Preethi

Sending this also to Kalyani's Magic Mingle - Chocolate and fruits 

The post Orange Semolina Cake - Keik Portokali - Revani (reh-vah-NEE) - Eggless appeared first on My Veg Fare.

FILONE ALL' ARRABBIATA (SPICY LOAF WITH CHILLI AND CAYENNE PEPPER)

INGREDIENTS:
Makes 1 Loaf
Recipe Credit: Gino D'Acampo
Baking time: 3hrs (depending on temperature)

125 grms Strong whole meal flour
100 grms Strong White flour
1 tsp salt
1 tsp Sugar
7 grm (2 and 1/2 tsp) fast action dried yeast
210-225ml water warm
2 tbsp of extra virgin olive oil
1 tsp cayenne pepper
1/2 tbsp of Chilli flakes)

METHOD
In a large bowl mix all the ingredients, make a whole in the centre, add yeast, sugar and water and let it rest for few minutes, once it starts bubbling add the required amount of water and knead it to a soft dough.
Lightly flour a surface, transfer the dough on to the floured surface and start kneading at least for 10 minutes, stretch and pull this kneading will help the gluten to start working.
Once done oil a bowl and the dough cover it with a cling film and allow it to rise.
Preheat the oven to 190 degrees / gas mark 6
Once it is doubled up in size punch it down shape it into a loaf, place this dough on to a well oiled loaf pan and rest the loaf in the loaf pan and allow for a second rise covering it with a cling film
You will notice that it would have doubled in size now brush the surface with milk and bake in the preheated oven for around 30 - 35 minutes depending upon the temperature of your oven.
Once when it comes out beautifully, transfer this onto a wiring rack , after 5 to 10 minutes remove the loaf from the tin and allow it rest, otherwise it becomes soggy on the bottom as the  bread will be still cooking after you take out of the oven.
cut them into slices so my kids can enjoy lunch with  a new taste of bread.
Bear with my photos as my computer is having a bit of a problem

sending this to champa's Bake-a-thon event.. check out my blogger friends for their recipes...

The post Filone All 'Arrabbiata (Spicy Loaf with Chilli and Cayenne Pepper) appeared first on My Veg Fare.

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Bitter gourd is an acquired taste, not everybody likes eating Bitter gourd, This vegetable has loads of Health benefits  It's juice is taken on an empty stomach to reduce blood sugar levels, good for Diabetic patients, Its bitter taste is the greatness of this vegetable :)).
Actually you might wonder if I said that this is my favourite veggie, right from my child hood.  These kind of crisps is available ready made in any of the shops, but the ones which I like is from the  Adayaar Ananda Bhavan.  The same kind of crisps which were really delicious which I saw was from my sis-in-law S's MIL who had made it and also sent me some were quite awesome.  I had to hide it from my H as also loves eating them.  Let's straight talk about the crisps and how it was made.
As I don't want to eat deep fried, I always love making these Baked sinful and definitely do enjoy it with my curd rice.

BAKED BITTER GOURD CRISPS 

INGREDIENTS:
3 Medium sized Bitter Gourds
3 to 4 tbsp of Chick pea Flour ( kadale Hittu / Kadale Maavu )
1tbsp Chilli powder
1 tsp Powdered Tamarind *
1/2 tsp Coriander powder
1/4 tsp Cumin powder
2 to 3 tbsp of oil
1 tsp Salt

METHOD:
First of all chip off the two ends of Bitter Gourd, with a good sharp knife, cut Karela into thin rounds.
In a large bowl, add all the ingredients said above except for Chick pea Flour into the bowl with the Karela thins, mix well combined and leave it to marinate for an hour.
Leaving this to marinate with salt, gives out juices from the Bitter Gourd, Now to this add Chick pea flour accordingly and mix well until all the juices disappear or dries out because of the Flour.
Take a Baking sheet spread out the Karela thins separately and bake these thins for at least half an hour or until it is well done in a Gas mark of around 5 ( but I baked at around Gas mark 3 as my oven temperature acts funny and becomes too high at around Gas Mark 5) depending upon your oven temperature Bake them evenly  until nice and crisp stays for around a week in an air tight container.
Goes very well with Yogurt and rice.

Sending this to Bake-a-thon of  Champa's (versatile vegetarian), and do check out Priya, Srivalli, Veena, Preethi and Sumana who are baking with me....

The post Baked Bitter gourd Crisp / Baked Pavakka Chips / Hagalakaayi Chips / Karela Krisps appeared first on My Veg Fare.