Hello everybody, Hope you are all doing, well, me ? quite tired, I had friends around weekend so that's it, It was cooking, cleaning and site seeing.  Weather hasn't changed much it's still raining, With wind blowing at 70 - 80 mph, my Tomato Baskets, fell down, got really scared thought all the hanging baskets might fall down and decided it is better to bring them all down until the wind subsides, Wind is gone and sun is gone as well, very depressing, have to wear jackets and shoes again, it's become a bit chilly at this end of the city :(, Weeds have come up again, need to pluck them out ( hate this job ), I had actually planned to sprinkle some Veedol when the weather was dry, after I had completed my gardening, but all my plans took a different turn when the rain started reigning over us and our sunny days have disappeared, All my seeds have become little seedlings which need more of a firm place and more soil to grow well and nice. It's such a pity  they are still in my conservatory !!, scared to put them out because of the torrential rains, which has turned down to drizzling rain now, hopefully it will stop and I can see the sunshine again, which the British people and the dear plants need at this time of the year :).

Coming back to this recipe, it is SRC time again, The Secret Recipe club of Amanda who is founder of this club has transferred her reins to April Tuell who is our new Head now, whom we all welcome with love and affection and would love to tell her its great to be with you, but do miss Amanda., Best of luck to both of them with their new ventures. My host Suzanne had assigned me to this blog Restored of Robin, don't be alarmed by the name, her blog is called Penny Pinching Provisions but she has renamed her blog title to Restored, so why is that ?, As she herself says she decided to Restore her health, simplicity and happiness, She says her blog focuses on good and healthy food, simple living and financially living frugally. So, I don't have to tell you more about it, as now you know what her blog stands for with some amazing recipes I have book marked a few and want to try them out, I tried already two of them and they turned out very well, I chose this for my SRC post as it is her own recipe and she has given a new name to it..!!!

When I was going through the bakes ( as I love baking ), this one caught me, I first thought this must be from some place, funnily it is her own make up recipe and name :)), So, I just decided on this, Bascially these cookies are called Scotchilla because it is made of Butterscotch and Vanilla  chips, as I had the Butterscotch chips and oats the cookie was fine to bake but the only problem was Vanilla chips, which I have never heard off and now I have to hunt down for it, so I had to omit that and made with whatever I had in hand and a little changes, do check out her blog for the Original Recipe clicking on the link below.  If you want to try it out.  Go ahead and enjoy these cookies as my kids did....

SCOTCHILLA COOKIES
Recipe Source: Adapted with minimal Changes from Penny Pinching Provisions
Makes : 50 (of 20 grms each)

INGREDIENTS:
3 Cups ( 385 grms ) Old Fashioned Oats

1 ¼ Cup (185 grms ) Whole meal plain flour

½ Cup (115 grms ) Butter

1 Cup (165 grms) Fairtrade cane Sugar

1/2 tsp Baking soda
1/2 tsp Baking Powder

½ salt

1 tsp Pure Vanilla Extract

1 Tbsp Vanilla Sugar

½ tsp Cinnamon powder

2 Tbsp Flax seed

1/4 Cup Milk Powder

1/2 Cup warm Milk

6 Tbsp hot water

¼ Cup ( 57 grms ) Butter Scotch Chips

¼ Cup (57 grms) chopped Dates

METHOD:

Preheat the oven to 350 degrees F / Gas Mark 4  / 175  degree Celsius 

Sieve both the flours together then add all the dry Ingredients Baking Soda, Vanilla Sugar and Cinnamon Powder to this flour mixture and combine them well together, 

Soak Flax seed in  Hot water.

In a Large bowl take Melted butter and Brown sugar, cream them well together, to this add Vanilla Extract, Milk Powder dissolved in Hot milk and soaked Flax seed to this and beat them all well together.

To this creamed mixture add the dry Ingredients and gently incorporate the whole flour.

Stir in both the chiips and dates into this cookie batter

Drop these Cookie batter on to the cookie sheets in dollops or make a nice round ball, Press them and bake them for 10 to 12 minutes 

Cool on a wiring rack and Lo! Enjoy these  cookies...

Notes:
Because of the changes I made, I had reduced the quantity of sugar, so they are not too sweet, Perfect for me, as I love oats :),  I made these Eggless, if you want to use Eggs, she uses 1 Egg, she does not use milk powder or milk, I just used all those just thinking of my kids when they are going to indulge in it!, this way they will be consuming some milk too!!, Next time I am planning to reduce the sugar and butter quantitiy.
The cookies were soft but firm, they came out from the Butter paper without any problems they were very enjoyable to bake and eat!! , First time I really sat and ate 3 of them.., I thought they were quite addictive.
Check out all the bloggers who are in club and Enjoy a galore of recipes here....

I would like to send this to Jagruthi's cooking odyssey event Know your Flours - Whole wheat flour

The post Eggless Scotchilla Cookies - Made with Oats. Whole meal flour and Flaxseed appeared first on My Veg Fare.

When summer sets people here wouldn't waste their time like the ones who love gardening, going outdoors, camping and the best of all barbequing, As the days are getting longer and nights are shorter, and time doesn't seem to start or end to me, as you look through the window the sun kisses you and makes you smile at half 4 in the morning, check your watch and think of lying back on bed, but my instinct tells me wake up and have a nice cup of tea and start your gardening before the sun scorches your skin and the temperature is soaring up to 27 - 28 degrees, Early morning you can hear the chirping of the birds, I can even see woodpecker sometimes, my next door neighbour updates with me lot of other birds with their sounds, I have 2 bird houses and my son has made a bird house too for his DT, all of them are hanging in my Garden.
All the trees are blooming with lush green leaves, beautiful spring flowers blossoming every where, I can hear the shouting and screaming of kids in the big park in front of my house, with joy and happiness. Every other person in the neighbour hood are happy sorting out their gardens, green bins are full.  Every other person and children are dressed up in summer cloths and walking in flip-tops slippers, I too wear my sandals and enjoy seeing my toes painted with toe rings high lighting and walking around people asking me where did I buy them :), I wear my beautiful multi coloured selwars and chudidars and I love it when people say my dresses are gorgeous :)), Now, that's why I love summer, waiting for 6 long months for this weather.
One more thing about summer is eating lots of fresh fruits and salads, I love munching on them, going up and down, Oh! what a bliss to enjoy all this lovely treat, right out of the fridge, Eating Ice Creams, Kulfis and lollipops etc.,
The cool breeze in the evening and the light which doesn't go down until 9 to half 9 makes you forget any  sense with time, My kids come out and tell me, mum its 9 O'clock, hope you have cooked us something, that's when I scrub my hands and run to make something for them.
Kids are really not into enjoying the summer right now, as they have their exams till July which is stressing them out. The whole of Jubilee weekend I was busy at home with my one sis visiting me as she is going back tomorrow, the other one with her family with the lil one around and I had frineds over the sun and Bank holiday monday.., so all my hols were completely engaged planning to post it before June 3rd never happened.

But, all these lovely things I have described have come  into a halt from past 5 days raining and then, cold wind blowing and making us wear our jumpers back on again, which I had totally discarded when the summer had set in. Fingers crossed hoping we will eventually get our wonderful summer again...
Update: I started writing this post 2 days back, had to stop midway as the winds and rains are mind blowing :), I mean they are literally troubling me, with 70 - 80 MPH winds my hanging tomato baskets ripped off and fell, my grow bags are flying, I am so upset all my hard work is being wasted with weeds coming up again and destroying my lil plants which are yet to come up.., I am totally upset.
Getting back to this recipe I do bake a lot of muffins as they are easy to make and not to worry about the heavy decorating ( with full fat ) over the top like the cup cakes, even though kids would love it, right now they devoured on 2 boxes of Doughnuts with various fillings and decorations from past two days which lil sis brought as a Gift, which would Amma would never make as she always opts for healthy options...., This is after quite a long time I have baked with APF only after a very long time.., just because I had some guests around.

EGGLESS BANANA MUFFINS WITH DATES
Recipe Source : All recipes
Makes 12 Muffins

INGREDIENTS:
1 and 1/2 Cup All Purpose Flour ( I used 200 grms )
3 tbsp Butter
100 grms Sugar
3 tbsp Condensed milk
1 and  1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Vanilla Essence
1/4 Cup Milk
100 grms Dates (pureed)
3 tbsp Hot water
3 tbsp Milk Choco chips

METHOD:
Preheat the over to Gas Mark 4** (see notes) / 175 d C / 350 degrees F ( for a moderate oven )
Line 12 muffins cases
First of all mash your dates with your hands a wee bit and dip them in hot water until needed.
Next cream butter and sugar together with condensed milk in a large bowl.
sift the flour with soda, Baking powder and keep it ready.
Blend peeled and chopped Bananas and  soaked dates first then add milk and blend them all together until smooth.
(don't drink it off smells so nice, make extra and your Banana and dates smoothie is ready along side while making these muffins 🙂 )
Pour this mixture into the Large bowl with creamed mixture and thoroughly mix them together then add essence, give a whisk then start adding the flour and gently incorporate them well together add milk Choco chips and gently mix them again
Pour this batter equally among the 12 lined muffin cases and bake for 25 - 30 minutes ** (see notes) or until a skewer inserted comes out clean
Remove the Muffin tray on to a wiring rack, let it rest for 5 minutes, remove the cases from the tin on to the wiring rack, allow it cool and serve

Notes:
** I used Gas Mark 3 as my oven gets too hot and I usually bake in a little lower temperature
** Baking timings may vary between ovens so check your oven temperature as this will be just a guide line, as mine took a little longer as I baked in a lower temperature. just after 20 - 25 minutes insert a toothpick to find out how much extra time you would need to bake it, if it is still soft in the center leave it for an other 5 to 7 minutes and it will be done.

Enjoy baking these Muffins if you are a Banana lover, just like my eldest who loves them...
Thanks Gayatri once again for this wonderful challenge looking forward to do the next time with you, hopefully on time... 🙂 Check out the other bloggers who enjoyed this challenge like me here as she has already done the round-up here, if you are keen on joining this eggless group write to her.

The post Eggless Banana Muffins with dates appeared first on My Veg Fare.

100 gms soft dates (around 12 to 13 )

20 gms Tamarind

10 gms Dry grapes

25 gms Jaggery

1 tbsp Coriander seeds

1 tsp Cumin seeds

20 gms (around 10 stalks) Fresh coriander leaves

20 gms (1/2 cup loosely packed) Mint leaves

2 Green Chillies

1 tsp Chat Masala (optional)

1 tsp Chilli powder (optional)

1 tsp of Salt

2 Cups water or 1 and 1/2 Cup Water**

METHOD:

First of all soak Soft dates and dry grapes in hot water using 1/2 cup of water, for at least 1/2 and hour to 45 minutes.

Next soak Tamarind and Jaggery  in 1/2 cup of water

Then in a dry wok roast coriander and cumin seeds and remove it on to a plate

Then roast Green chillies for a minute, then add coriander leaves and Mint leaves and dry roast for a minute and remove them  on to a plate.

Grind roasted coriander and cumin seeds into a fine powder.

Grind Coriander leaves, Mint leaves and Green chillies into a fine paste, using a tbsp of water at a time, into a fine paste.

Once they are soaked well enough, Drain the water on to a cup, do not throw the water, grind the dates and grapes into a smooth paste, Mix this paste into the drained water and filter it into a bowl, so if there are any impurities they will get filtered.

Next squeeze the tamarind and Jaggery well enough and filter this water also into a bowl, so if there are any impurities they will get filtered.

Mix both the filtered Juices into a bowl with  the rested of the Ingredients, Green paste, powders and salt and allow it to boil.

You might need an extra half cup of water when doing all this process.

Start boiling the Juices it starts thickening so keep on stirring so you don't want to end up with lumps.

Taste and increase or decrease the masala powders to your taste.

MY TIPS:

**I have indicated these stars to tell you...

If you are planning to make it into a sauce for any chats use 2 cups of water. But, if you are planning to use it in Breads like a chutney use 1 and 1/2 cup of water.  It becomes much thicker or  you can still reduce the water quantity and make it much more thicker but be careful stir continuously as it thickens and becomes more like a paste and you can apply for sandwiches. 

The post Sweet and Sour Chat Masala Sauce appeared first on My Veg Fare.

I did not know what to call this so I wrote everything I used in the recipe, I mean the main Ingredients.., I started of to do something and ended up doing something else.., I know why I am still posting whole wheat flour and corn meal, I am like going on these two flours spree, actually this recipe started with something and I ended with something else.., so when you go through and lot of things you might modify.., Please go through my shortcut method in my notes below if you want to try this recipe, as it might save some time and energy!

Please do check out my Notes, before trying out this recipe.., but I will write what I did rather than changing the recipe...,

This is how I did this...

I have joined this week's BM#14 (Blogging Marathon 14) started by Srivalli, I will doing 7 weeks of Whole Grain foods..., so you will be seeing some of whole grain recipes here all through this week, hope you will enjoy.

WHOLE WHEAT AND CORN MEAL CUPS WITH SPROUTED CHAT

INGREDIENTS:

For the cups

100 gms whole meal flour

75 gms Corn meal flour

75 gms plain flour

1 tsp salt

½ tbsp Chilli powder

2 tbsp finely chopped coriander

1 tbsp butter/oil

½ tsp Coriander powder

¼ tsp Cumin powder

Water as needed (sorry I did not measure I think i used around ¼ cup + 2tbsp)
Potatoes and Spices
2 Peeled and grated potatoes, 1/2 tsp of salt, 1 tsp chilli powder, coriander leaves.

METHOD:

First of all sieve all the flours with the dry ingredients at least thrice, which ensures the blend of all the ingredients properly with enough water to make it into a stiff dough. Let the dough be stiffer than the chapati dough.
Then wash and peel potatoes, grate them in a large holed grater when you are grating put these grated potatoes in a bowl of water this helps in potatoes not changing colour, Wash these grated potatoes at least twice this will remove some of the starch which helps in potatoes getting mushy (sticky). Drain the water completely and leave them for few minutes, to this add all the other ingredients listed under Potatoes and spices.
Now both the things are ready to be mixed together, that is mix this potatoes into the ready stiff dough. this makes the dough very soft, keep kneading for few minutes, keep rice flour next to you, dip your hands in it once take it out, this helps in gathering the dough well enough for kneading and helps the dough not sticking to your hand.
Take 2 to 3 tbsp of rice flour, coat the dough with it and leave it until needed say around an hour or so.

HOW TO MAKE THE CUPS

After an hour knead it all well together again, Take a 12 cup muffin tin.  Grease the tins with little oil; pinch a small ball out of the dough (may be 15 to 20 gms) Press this dough into the Muffin tins like cups, Prick the dough completely so that the dough when baked will not rise up.

Put some baked beans in each of the cup and bake these cups in Gas Mark 4 for 20 minutes.

Take it out, after 5 minutes; remove all the baked beans from it, press down the baked dough once again, spray little oil on top of each one of the cups and bake again for another 5 minutes, you can see they are well done now.

Remove the cups after they are done and keep aside.

INGREDIENTS:

FOR THE FILLING:

1 Cup Sprouted beans (I have used moth beans)

1 Cup sweet corn (I have used frozen)

1 tbsp Oil

½ tsp Coriander powder

½ tsp Cumin powder

½ tsp Garam masala

1 tsp Chat masala (optional)

½ tsp Kitchen king masala (optional)

1 & ½ tsp Salt

1 tsp Ginger-Garlic paste

1 tsp Green chilli paste





METHOD:

In Micro wave or in a pan/vessel or in a cooker cook Sprouted beans and sweet corn with a ¼ tsp of salt.

How I cook in a cooker (I have a little one) is I poured just 1 cup of water with both these sprouts and corn in it with salt closed the lid with weight on it, then I keep it in a low flame for around 10-12 minutes, then I switch off, this helps in the veggies not becoming mushy.

If it is not completely cooked when I put it in the pan it gets completely done by absorbing all the Masalas added to it.

Once the veggies are ready take pan heat oil, add Ginger-Garlic & Green chillies paste, sauté for a minute, then add sprouted beans, sweet corn and all the masala powders to it, sauté for a few mintues so all the ingredients are well combined, Keep the stove in a low flame, close a lid for another 5 minutes always steam cooking this way ensures everything gets cooked perfectly with the veggies absorbing all the Masalas in it. Always taste and adjust the seasonings as you like it as everybody’s tastes differ. Remove the lid and keep the curry dry. Once the curry is ready keep it aside.

EXTRA THINGS FOR THE FILLING

1 to 2 Red onions (or Indian onions also called Bombay onions here)

2 Carrots

1 Cup fine sev

2 to 3 tbsp of Coriander leaves

METHOD:

Chop the onions finely. Wash, peel & Grate the carrots, finely chop coriander leaves and keep everything ready.





DATES CHUTNEY

100 gms Pitted Dates

10 gms Tamarind

25 gms Jaggery

1 tsp salt

½ tsp Chilli powder (use it as you need)

½ tsp Coriander powder

1 tsp Cumin powder

2 Cups Water

METHOD:

Remove the seeds from the Dates, Boil ½ cup of water and soak these dates and Tamarind in it for 10 minutes. Then grind these dates and Tamarind into a smooth paste.  Take a bowl take remaining water mix this smooth paste into it with Jaggery, Filter this liquid into a vessel, Keep this vessel on a stove on a medium flame, boil it for few minutes till the raw smell disappears, then add all the Masala powders to it, taste and adjust the seasonings to your liking.., it will start thickening, so be careful keep stirring continuously so it becomes too thick and get stuck to the bottom of it. Add extra water if needed to decrease or increase the gravy consistency.

ASSEMBLING THE MASALA CHAT CUP

Take a large bowl add chopped onions, grated carrots, chopped coriander leaves, and the sprouted & Corn Chat Masala curry into this, Mix them all together until well combined, Taste and adjust salt and Chat masala if necessary.

In each plate arrange cups (I arranged 3 cups in each plate), fill up the above said sprouted corn chat masala into them and garnish them with Sev and serve each plate with Date chutney.





MY NOTES :
As I had no idea when I started what I was doing and started adding ingredients, I made a long process for my masala cups, what I would suggest to you is sieve all the flours ready add the right amount of seasonings, then grate the potatoes (just make sure to do all the things I have suggested for the potatoes,), add these also to the flours, mix them all well together, leave it for few minutes, so potatoes are giving out water, you would know how much water you need to add to make it into a nice pliable dough, knead it for  few minutes and keep it aside for an hour, then carry on with the rest of the process as said above.


VERDICT: My kids and hubby just loved it, they said it was different and very tasty.., only Son said I could have made it more spicier..

Check out My friends who are running this Blogging Marathon with me.
Blogging Marathon page for the other Blogging Marathoners doing BM#1

This BM#14 with whole grains is run with me by Harini and Sangeetha , check out their blogs too...

I am also sending this to Magic Mingle of Kalyani's which is Whole grains and corn this month...

sending this to Kalyani's - Holy fest, Rasya's I am the Star, Just for fun of Shobha's, I am also sending this sangee's Fibre rich food event , Kalyani's Bake fest event started by Vardhini of zesty palletes

The post whole wheat & Corn meal cups with sprouted chat appeared first on My Veg Fare.

EGGLESS FINGER MILLET AND OATS SQUARE TRAY BAKE





INGREDIENTS:
100 gms Finger Millet flour (Ragi)
100 gms oat flour * (see notes)
25 gms Rice flour
60 gms chopped skinned Almonds
100 gms Dates (without seeds)
1 tbsp Powdered Ginger
3/4 th Cup Dark Brown soft sugar
225 gms Banana (skinned, I used around 3 small bananas)
1/4 tsp salt
1/4 cup Oi1
1 tsp Vanilla essence
1/4 cup of Cocoa powder
2 (180 gms ) Medium Apples*(peeled and cored)
2 - 3 tbsp water
1 tbsp Apple cider vinegar
1 and 1/4 tsp Baking powder
1/2 tsp Baking soda
1/4 cup Hot water

 


METHOD:
Preheat the oven to 180 degrees/350 deg F/Gas Mark 4 for 15 minutes
First of all mix Finger Millet flour, Oat flour, Rice flour, Powdered Ginger, Baking powder, Baking Soda and salt together.
Sieve everything at least 3 to 4 times until they are well combined.
soak Dates (without seeds) in hot water, just until everything is ready (5 to 10 minutes)
Skin the Bananas and puree them.
I pureed the Dates in the same mixie.
chop the Almonds into bits
Do this in the end - Peel and Core the Apples slice them into bits add 2 to 3 tbsp of water and cook them in Micro wave for 3 to 4 minutes (or according to your MW) until it is cooked soft.
Puree the cooked Apples to this add 1 tbsp of Apple cider vinegar
Take all the wet ingredients together Pureed Bananas, pureed dates, Pureed Apples and oil.
Mix all of them well together to this add 3/4th cup sugar and combine them well with chopped Almonds
Take all the sieved dry ingredients in a large bowl and a hole in the center pour in the liquid ingredients in parts so that all of them all very well combined.
Pour this in a tray and spread them evenly and bake them in the center of the oven for 25 minutes, then check in the center if it is baked, then bake it another 5 to 10 minutes according to your oven with a slight increase in the oven temperature.
Bake it until the tester/ wooden skewer comes out clean.
Remove it from the oven on to a wire rack, leave it for 5 minutes then later on remove it from the tray and leave it on the rack directly to cool down completely
Then cut them into squares and enjoy them....

My Notes: 
I have used Oats flour, you might get oats flour but what I do is I use normal porridge oats grind it in my Indian mixie into a nice powder, I do sieve to get fine powder, I just use it as it is finely ground.
I don't use Apple sauce, you can substitute apple sauce instead of the 2 apples I have used. I always substitute this way when ever I have to use apple sauce, I make this puree at the end of my bake so that the apple does not change the colour of the end product of the bake.

For vegan version use Carob Powder

These square bakes go to

Monthly Mingle #2 ''Almond and Ginger '' of  Kalyani's

Valentine fest - ''served with love'' by Kalyani
Healthy eating event - HITS by Sangee
priya's easy n tasty recipes kid's delight
Chocolate Mela by srivalli
Vardhini's sweet luv - anything sweet
Radhika's let's cook # 12 - sweet somethings
Sumee's Bon Vivant moments
Anzz's Valentine's Day special
love lock with sweets by vidya
Pari of Foodelicious - ''Only Oats'' event  

The post Finger Millet & Oats Eggless Square Tray Bake appeared first on My Veg Fare.

GUJARATI DAL

INGREDIENTS:
1 Cup Tuvar Dal
2 Drumsticks
1 Medium sized carrot
1/2 cup Lilva Beans
7 to 8 French Beans
A fist full of Ground nuts (Peanuts)
1/2 tsp Turmeric powder
1 Green chillies
5 Nos soft dates
1/2 tsp Cumin powder
1/4 tsp Garam Masala
1 tsp Ginger
1 tsp Coriander powder
few Coriander leaves

FOR SEASONING:
1 tsp Ghee
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4 Nos Red chillies
curry leaves
A pinch of Asafoetida

METHOD
Cook Tuvar dal with turmeric powder and dates ( but in the recipe what valli sent us was you have to use dried dates soak them in warm water and cook them with other vegetables, as I had no dried dates and I did not want my kids to find out what was in it I cooked them together with Tuvar dal and mashed them well) in a pressure cooker for 3 whistles.
chop the Veggies, cook them in a vessel with 2 to 2 and 1/2 cup of water with a ladle in the vessel and close the top with another broader vessel ( say like a besan type of vessel) with a cup of water in it. This helps in cooking the veggies quicker and faster in a medium flame, keep an eye when it is boiling so it doesn't burn underneath with no water :)). Add the masala powder, tamarind and Jaggery and let it also cook when the veggies are half cooked.
Once the veggies are done, add the Dal to them mix together and cook them again for few minutes adjust salt and curry leaves.
Meanwhile in a small wok, heat a tbsp of Ghee and add all the Ingredients under seasoning fry them for 2 minutes, add this to the dal and serve hot with a dollop of ghee and rice or with chapati or pulka.l
Mmm.., very delicious, you too make this healthy recipe and enjoy it.

The post Gujrati Dal for ICC Challenge appeared first on My Veg Fare.

BISCUITS TAMIR

INGREDIENTS:
2 Cups of Flour
200gms Chopped Dates
1 Egg
1/4 Cup Oil
3/4th Cup Sugar
1 tsp Baking Powder
2 tbsp Sesame seeds
water as needed little by little to form a dough

METHOD:
Sieve flour with Baking Powder, add egg, oil and sugar to it.  Mix well for 3 to 4 minutes, Make a stiff dough with water, Knead well and keep aside.
Meanwhile chop the dates nicely and keep it ready.
Divide the dough into two portions.  Roll out into thick square or round like a Chapati, prick with a needle spread dates all over, cover with another chapati or however you have rolled the dough on the first roll.
Press a little and sprinkle Sesame seeds. Cut into rectangles and bake in a preheated oven at 180 degrees for 15-20 minutes, cool and store.

FOR THE EGGLESS VERSION:

INGREDIENTS:
Same as above for the Egg version but I just omitted the Eggs in it and used water as needed to bond the dough. (An other time I used 2 tbsp of Flaxseed powder to give it a little more healthy touch).
For the dates filling, I Grounded
3 tbsp of Poppy seeds with grated
1/4 cup of Copra and
3 tbsp of sugar and
1 cardamom pod without the skin.
Mix this with the dates and spread it over the rolled dough same as above and spread another roll on top of it and bake the same way.
It will not puff up as the egg one, but tastes good.

I am sending this to the event hosted by Sudeshna of cook like a bong,  Cooking with seeds - Poppy seed, started by Priya of Priya'seasyntasty recipes.

The post Biscuits Tamir (Eggless and Egg Version) appeared first on My Veg Fare.

STICKY TOFFEE PUDDING WITH TOFFEE SAUCE

INGREDIENTS:

The post Egg and Eggless Sticky Toffee Pudding with Toffee Sauce appeared first on My Veg Fare.

Well, well, well this was a difficult situation I was in and few more like me who are vegetarians and vegans, as Suet is made from meat!!, Even though here they sell a vegetable suet by Atora, I had never tried it and really did not know how it works, May be someday I might give it a try!!, But then Esther, was a wonderful host who wanted all of us to participate and was she flexible, yes!!, she was very !!!, she wrote that she wanted all of us to bake I mean Steam away or Bake or however you know how to make a pudding!!, and yes here we go we all had free reins so we could just make whatever we wanted!!
If you are interested on how the suet is made check out in Esther's blog or visit the main Kitchen where loads of our Daring bakers have contributed to stuning puddings to feast your eyes!!
I just wanted it to be atleast in something realtively near so I really wanted to Steam and see how the pudding tastes and looks!!, I was so surprised that it turned out very well..., Here is my pudding recipe...
This recipe after searching so many books I found this one, which attracted me for two reasons one by the look of it and the other was it had dates in it!! The most loved dry fruit by me....!!!,This book is a collection of Desserts and doesn't have an author.., whoever found this one won my heart and of course my family and friends who enjoyed it, especially my H who said, it was simply Gorgeous and had a generous second helping !!! as it was quite sweet...
Sorry once again I have to apologise the not-too-tempting-clicks!!, But they were really too yummy!!, you all must give it a try.

CHOCOLATE, ORANGE AND DATES PUDDING

 INGREDIENTS:
100 gms Golden Caster Sugar
2-3 Seedless Oranges
200gms Unsalted butter, softened
200 gms Dark Muscovado sugar
Finely grated zest of 1 unwaxed Oranges ( I used 2 tbsp)
3 tbsp of fine-cut Orange Marmalade ( I used home-made Marmalade from my previous recipe)
3 Eggs beaten
1 tbsp Orange-Flower water (Optional)
150 gms Plain Flour (I used 100 gms Plain flour + 50 gms Quinoa Flour)
50 gms Unsweetened Cocoa powder
2 tsp of Baking Powder
150 gms ready-to-eat dates, chopped

Served 7 !!

METHOD:

First make a sugar syrup, pour 150 ml water into a small sauce pan and add the caster sugar. Cook over gentle heat until dissolved.

Slice each Orange thinly into about 6 neat slices. Submerge them in the sugar syrup. set a disc of  non-stick grease proof paper on top and simmer gently for 30-40 minutes. Lift the Oranges out with a slotted spoon and drain on a wire rack. Boil the syrup until reduced by half.

Line the base of the pudding basin with a disc of non-stick greaseproof paper. Place the best Orange slice on top of the disc, and use the rest of the slices to line the sides of the basin.

In a large bowl, cream the butter, muscovado sugar and orange zest using an elctric whisk, until light and fluffy.

Beat in the marmalade, then gradually beat in the eggs and orange-flower water, if using, mixing well between each addition. Sift the floour, cocoa and baking powder into the egg mixture and fold in.  Finally fold in the dates.

Spoon the mixture into the basin, It should come about three-quarters of the way up the sides.  Smoot the surface and cover with a disc of non-stick greaseproof paper.  Take a large sheet of aluminium foil and fold it in half.  Make a pleat in the centre.  Press the foil over the side of the basin with the pleat in the centre. Press the foil over the side of the basin, tie around the top with string and trim away any excess foil.

The pleat will open out and allow the pudding to expand during cooking.

Stand the basin on a trivet in a large, deep pan and add enoough water to come at least 5 cm up the sides. Cover with a lid and simmer gently for 2 hours, topping up the water level from time to time.

Remove the foil and disc and insert a skewer into the centre of the pudding.  If it doesn't come out clean, re-cover and steam for a little longer.  Run a knife around the sides, turn out onto a dish and brush with syrup. Serve with what ever you enjoy!!!!.

VERDICT: I just loved Steaming this pudding as I had never done this before, Every one loved it!!, I used my pressure cooker to steam this pudding, I did not have a pudding bowl, so I steamed it in a pyrex bowl!!

I served with my Home made Mascarpone cheese, which I had learnt it in previous Tiramisu (which I did not make !!, just made the cheese) Daring Baker's challenge.

Home Made Mascarpone cheese cre'me:

50 gms Mascarpone cheese

150 ml Double cream

50 gms Icing sugar

I softened the cheese, mixed it with Icing sugar and added the creame and thoroughly beat into a soft sweet cream.

Here are some more clicks of my lovely chocolatey, orangy dates pudding....

My kids were saying it just tasted like the Orange chocolates sold exclusive only in UK, which is just like the orange segments, as if you are peeling an  Orange, So if you ever come to UK, do not forget to buy these Orangy chocolates.., as I heard from lot of people that you can get it nowhere!!
Enjoy!!!

The post Chocolate, Orange and Dates pudding for Daring Baker's challenge-April 2010 appeared first on My Veg Fare.

This tea bread has such a moist texture and has rich flavour it is really so soft and banana....., The looks weren't so beautiful but it was absolutely delicious to eat...

BANANA-DATES LOAF

Ingredients:

• 100g or 3 1/2 oz butter (chilled and cut into small pieces)
• plus extra for greasing
• 225g/8 oz self-raising flour
• 75g/2 1/4  oz caster sugar
• 125g/ 4 1/2 oz stoned dates, chopped
• 2 Bananas roughly mashed
• 2 eggs, lightly beaten
• 2 tbsp honey

METHOD:

1. Grease a 900g / 2 lb loaf tin and line the base with baking parchment
2. sieve the flour into a mixing bowl.  Rub the butter into the flour with your fingertips, until the mixture resembles fine bread crumbs.
3. Stir in the sugar, chopped dates, bananas, beaten eggs and honey into the dry ingredients.  Mix together to form a soft, dropping consistency.
4. Spoon the mixture into the prepared loaf tin and level the surface.
5. Bake in a preheated oven, 160 degrees C/ 325 degrees F/Gas Mark 3, for about 1 to 1/2 hrs, or until golden and a fine metal skewer inserted into the centre comes out clean.
6. Leave the loaf to cool in the tin before turning out and transferring to a wire rack to cool completely.
7. serve the loaf warm or cold, cut into thick slices and serve it with hot tea or coffee or you can eat it just like that !!.

The post banana-dates loaf appeared first on My Veg Fare.