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Quinoa and cannellini Bean Burgers

Course Breakfast /Brunch /Meal/Dinner

Cuisine International Cuisine

Prep Time 1 day day 2 hours hours

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Jayasri Ravi

Ingredients

• 4 tbsp olive oil
• 1 orange pepper (use any coloured pepper )
• 3 cloves garlic
• 1 Onion
• 2 medium potatoes
• 1/3 cup Quinoa
• 2 cups Cannellini Beans cooked
• 1 cup water
• 1 tsp Italian herbs
• 1 cup panko Bread crumbs
• Fistful Kale leaves
• 1 tbsp chilli flakes
• 1 tsp cumin powder
• 2 tbsp Omega -3 mixed seeds
• 1/3 cup walnuts ( fistful of walnuts)
• 2 Bread slices** (check notes)

Paste:

• 2 to 3 tbsp corn flour
• 1/3 cup water or as needed

Instructions

• Wash and Soak Cannellini Beans overnight. Adding a pinch of soda helps in soaking properly and when soaked it also helps in reducing the flatulence beans tend to cause. Next day, wash the beans very well again and cook them to perfection. (use double the quantity of water when cooking I use a pressure cooker. Drain the water from the beans and use only the cooked beans. Do not throw away the water and you can use this to cook Quinoa and also use the water to make a paste.
• Rinse quinoa three to four times. Drain the water then in a saucepan bring 1 cup of water to boil add quinoa to it then reduce the flame to a simmer. Cover and cook for 10 to 12 minutes until all the water is absorbed, keep an eye you don’t want it burnt. If you feel it has not cooked to perfection add another ¼ cup of water.
• Cook potatoes. Chop Onions, Garlic, and Ginger. Chop Orange pepper, wash and chop a handful kale. Chop fresh parsley.
• Toast walnuts, grind them to a powder and then 2 bread slices grind them to a powder.
• In a wok heat Olive oil, add a tsp of Italian herbs and then some chilli flakes, 3 omega seed mix fry for a minute to this add chopped onion, crushed garlic and ginger, sprinkle of salt to soften it up quickly add Kale and sauté for 2 minutes.
• Remove it on to a big bowl to this add peeled and mashed potatoes, chopped orange (green) pepper, cooked quinoa, fresh parsley, and Bread crumb mixture.
• Taste the mixture to adjust the spices. Make 6 to 8 patties depending on the size you want it, shape them like a Burger.
• Using corn flour and water make a thin paste like consistency. Dip it into the corn flour paste then again roll on to the panko bread crumbs.
• On a non-stick pan spread a table spoon oil and place 2 to 3 patties depending on the size of the pan cook them on both the sides with another 2 to 3 tbsp of oil to golden brown.
• Alternatively you can bake in a oven Gas Mark 4 for 20 to 25 minutes, or until they become golden brown colour OR you can use an Air fryer and placing 4 burgers at 180 degrees for 12-14 minutes .
• Place them between two burger buns. Serve them with your choice of sauce and then some fresh vegetables like cucumber, onions, Tomatoes and some herbs and salad leaves. I served them with some Home made Mustard sauce.,

Notes

Use any other Beans instead of cannellini beans.  Adjust spices as per requirement.

** You can make this gluten free by substituting a gluten-free bread!  As Bread is used here to firm up the burgers.  You can also make it gluten-free by increasing it with cooked Quinoa and potato to firm it up or use eggs around 2.

The post Quinoa and cannellini Bean Burgers appeared first on My Veg Fare.

Delicious one pot meal!  sound's really interesting isn't it? what else do you need to know?  Oh! yeah! the recipe of course 🙂 you need to scroll down to if you don't want to read about my ramblings, as you already know I just don't stop talking!  The Pie is so easy to make it just takes under 45 minutes, what more can you ask for?  You just need to crunch your spoon into it and devour the yummy pie!  watching your favourite soap on your cozy couch.

You did hear it right? crunch your spoon!  that's because of the pie crust I have used to top it up.  I made these one pot pies when it was British Pie week! then why didn't I post it? don't ponder, I am already answering your question, Can you guess? I have been doing a bit of studying I joined college last year that's the reason I haven't been blogging much.   I was under a lot of pressure to submit my last bit of assignments and I wanted to finish it off ASAP.    So,  Now everything is done and dusted I can get back to blogging peacefully 🙂 Yay!  I am flying high.

Coming back to this recipe -  my family loves pies  and I often make them with different variations.  These pies were loaded with veggies and highly proteinaceous because of Hemp seeds, Lentils and it also contains Barley.  These are warm, rich, flaky, savoury, thick and creamy because of the coconut milk.  The filling and the short crust pastry are a match made in heaven and they are super delicious.

You can make it for a weekend meal, a weekday meal or for a meatless Monday blues or for a thanksgiving dinner or for a Christmas final course meal.  This curry is completely VEGAN by making a Vegan pastry, this would be a perfect meal deal for vegans.

When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.  Indigo herbs have products for everybody in whatever walk of life you are in be a vegan, vegetarian, Athlete, you want to loose weight or gain weight, help fight infections or  boost your energy etc  there are various herbal powders to choose from.

This post is in collaboration with Indigo herbs they challenged me to make a main meal, my kids were quite happy they love savoury over sweets!, When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their Organic carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.

I have been talking too much let's get to the recipe then

Pie with Mixed Vegetables, Hulled Hemp seeds, Lentils, and Barley - A One Pot Meal
Prep time: 10 minutes
Cooking time: 25-30 minutes
Recipe level: Easy to Intermediate
Spice Level: Medium
Serves: 4 to 5 people
Shelf Life: 2 days in Refrigeration and can be Frozen too

Ingredients:
3 Cups of Chopped mixed Vegetables (wash and chop Broccoli,carrots,peas,corn and cauliflower)
1/3 Cup Organic Hulled Hemp Seeds
1/3 Cup Mixed Lentils (Green & Red)  and Barley
1 and 1/2 Cup (360ml) Coconut Milk
1 tbsp Organic coconut oil
3 tbsp Organic Walnut butter
1 veggie stock cube dissolved in 2 cups warm water
1 tbsp  Organic pumpkin powder
1 tsp of Organic coconut sugar
1 Onion
3 Small cloves of Garlic
2 Green chillies (optional)
1 tsp Ginger powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder or Crushed Black Pepper (adjust as per taste)
1/2 tsp Cumin powder
1 tsp Coriander powder
2 Bay leaves
2 cloves
2" Cinnamon sticks
Salt as required

For the topping:

I have used  Frozen puff pastry which I love to make now and then.  If you do not want to make it you can use ready made puff pastry or short crust pastry.

Method:

1. Cut the Veggies Broccoli, carrots, cauliflower and onions.
2. Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
3. In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles (pressure cooker usually takes around 15 minutes in a medium flame to cook completely - check my notes*)  until well done, allow it to cool.
4. Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
5. Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
6. Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
   Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it at 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes:

*I use a Pressure cooker to cook lot of my dals, rice etc when the food is completely cooked the pressure cooker whistles when it's on the third whistle leave for 2 to 3 minutes and switch off the stove.  This ensures the steam is still in cooker and cooks completely.
Cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

Indigo Herbs kindly sent me the above products, I thoroughly enjoyed using them and love to use them in my many more culinary experiments.  Thank you once again Indigo Herbs.

Disclaimer: This post is in collaboration with Indigo Herbs. All opinions expressed here are of my own.

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Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs

This can be done in 45minutes to 1 hour, A perfect one pot meal, with the goodness of Hemp and highly protein packed. Delicious one pot meal

Course Main Meal

Cuisine International

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Cups of Chopped mixed Vegetables wash and chop Broccoli,carrots,peas,corn and cauliflower
• 1/3 Cup Organic Hulled Hemp Seeds
• 1/3 Cup Mixed Lentils Green & Red and Barley
• 1 and 1/2 Cup 360ml Coconut Milk
• 1 tbsp Organic coconut oil
• 3 tbsp Organic Walnut butter
• 1 veggie stock cube dissolved in 2 cups warm water
• 1 tbsp Organic pumpkin powder
• 1 tsp of Organic coconut sugar
• 1 Onion
• 3 Small cloves of Garlic
• 2 Green chillies optional
• 1 tsp Ginger powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder or Crushed Black Pepper adjust as per taste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 2 Bay leaves
• 2 cloves
• 2 " Cinnamon sticks
• Salt as required

Instructions

• Cut the Veggies Broccoli, carrots, cauliflower and onions.
• Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
• In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles until well done, allow it to cool.
• Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
• Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
• Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
• Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes

cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

The post Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs appeared first on My Veg Fare.

Hi everybody how have you all been doing?  I am so happy Diwali has brought me a special gift in my blogging world!! Yup!  I am excited to share with you all are you interested in hearing? This is my first ever product review!  I never thought I would get a chance like this, when I was glancing through my mails on my iphone, I chanced upon an email from Indigo herbs saying products dispatched!  Excitedly I opened up my email to see what products they had sent I was jumping with joy in my heart  to see Organic Coconut flour, Organic Banana powder, Organic Extra Virgin Coconut Oil, Organic Coconut Sugar, Organic Raw white  Sesame Tahini paste, Organic Raw Black Sesame Tahini Paste.  Thank you Indigo Herbs for giving me an opportunity to create a recipe for you and so glad that I got a chance to try all these lovely products.

I have been quiet busy we had Diwali this week, did you all enjoy and had a safe Diwali.  I haven’t brought you what I made for Diwali but something different for a change, bake this for a thanksgiving celebration or for Christmas or for a birthday or just a weekend treat, well it’s so delicious you don’t need a reason to bake this cake.  My photos don’t make justice to this cake if you love coconut this is for you. I baked this cake a fortnight ago but, as I was prepping up for Diwali I couldn’t post it.

I am a bit of a health freak, I stopped baking regularly once I realised I was making my family eat too much unhealthy stuff, I started looking for things I could change to make it bit healthier say if not 100% at least to some extent, when I decided I started changing flours then how I could cut down on fat and refined sugar.  The thing which I still am unable to compensate is Sugar, my family have come to terms with flours and fat but not with sugar, they are fine with unrefined sugar but I am not allowed to reduce itJ.  So, I can’t do anything about it unfortunately.  When I shop I keep looking for different ingredients I can bake with one such product I had an eye for a long time was Coconut flour, I was always tempted to buy and try it out but somehow I kept postponing.  Probably I was waiting for a good Organic product as this one.

These days people have started thinking about their diet seriously, they are switching on to gluten free, dairy free, egg free, paleo diet etc.  So, here is your stop for Organic products to buy online which is worldwide shipped with a full postal guarantee.  I was so happy to receive emails telling me, its dispatched and when it will arriving then another email telling me when it will be delivered and who is delivering it, his name and what time!  Isn’t it fantastic?

Somerset is a county in South west England, and is known for its beautiful country side with rolling hills and is a beautiful country side.  Here in Somerset is Glastonbury is not just famous for a musical festival but also Indigo Herbs who are online suppliers of organically developed healthy/alternative life style products bringing about natural health products of the best quality as their website states.    They have brought about products for all kind of life style, organic blends which can be used as substitutes for different kinds of food diets.

As this was the first time I was using Coconut flour in my baking I had to do some research on how to use it, lots of people said it’s a very highly absorbent flour, some of them said you need to use a tried and tested recipe to get a perfect bake, it all scared me a bit, but as I had already decided to go with it.  I gave it a go, Coconut flour is a unique non-grain fibre rich protein highly absorbent flour.  Coconut flour is made from coconut milk when it is pressed the left over coconut bits that is the solid which is left over is dried over at low temperature and ground to produce a soft fine powder.  So we all know about coconut flour now let’s get baking with it.

Ingredients:
100grms Samai flour(little millet)
75 grms Sorghum flour ( Jowar)
40 grms Organic Coconut flour
145 grms Caster sugar
40 grms Organic Coconut sugar
150 grms Coconut milk
150 grms Pineapple puree
¼ Cup Organic extra virgin Coconut oil
¼  Cup Olive oil
1 ½ tsp Baking powder
½ tsp Baking soda
3 Eggs
3 tbsp Pineapple Juice

For the Chocolate layer (Optional)
20 grms Coco powder
2 tbsp coconut sugar
1 tbsp of Pineapple juice

For the Icing:
1 Cup Icing Sugar sifted
1 tbsp Pineapple juice
¼ cup desiccated coconut

METHOD:
Preheat the oven to 180°C / Gas mark 4, Grease a Bundt cake with any of the gluten free flour about I mixed it with a bit of coconut flour as well.
In a bowl mix all the dry ingredients millet flour, sorghum flour, Baking powder and Baking soda sieve well and keep aside.
In another bowl mix the wet ingredients Coconut sugar, Caster sugar, coconut milk, Pineapple puree, coconut oil and olive oil blend them well together
In a bowl break one egg at a time and beat them well adding both the sugars until fluffy to this add the wet ingredients until smooth.
Completely incorporate the dry ingredients with the help of a spatula.
I made a Chocolate mixture using the ingredients above the chocolate layer heading.
Pour in the cake batter into the prepared Bundt tin in two parts layering the Chocolate mixture.
Bake this for about 55 minutes or until a tooth pick comes out clean when inserted near the tube of the tin.
Let it cool then release the cake around tap gently and unmold it from the pan onto a wire rack.
In a bowl combine the Icing sugar with the pineapple juice until it is thick and runny, pour this over the cooled cake allowing it to drip it down the sides of the cake then sprinkle some desiccated coconut over it to get a more coconut flavour if you prefer otherwise just leave it as it is.

Somethings to note:
Please check your oven as my oven very heated up I bake my cakes in Gas mark 3, I have mentioned above the usual cake baking temperature.  I baked my cake for 55 minutes.
I was just thinking I shouldn’t have used chocolate layer this way next time I would completely make it a chocolate cake or a marble swirl cake.
I have cut a circle in a cardboard using a Bundt pan and a hole in the middle and insert it into the tin, this helps the cake sliding on to the board nicely.
I have given 3 tbsp of pineapple juice don’t wonder why I have not said anything about it, as the batter had become slightly thicker than I wanted it to be I used it to thin it down.
I used Canned Pineapple and the juice from it, if you are going to use fresh pineapple just check if they are sweet otherwise you might end up with a sour cake and your sugar wouldn’t match it.
I have used canned coconut milk as well, buy the best product I did not use the water but the thick cream on top when you open it.
Hope you Enjoy baking this cake, My family and friends told me that it was very moist for a gluten free flour and they could never think it was a gluten free.  If you bake this cake do write to me and tell me how it turned out

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Gluten free, Dairy free, Coconut flour Pineapple cake

Gluten free, dairy free Coconut flour pineapple cake, rich and moist delicious cake

Course Dessert

Cuisine International

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Author Jayasri

Ingredients

• 100 grms Samai flour little millet
• 75 grms Sorghum flour Jowar
• 40 grms Coconut flour
• 145 grms Caster sugar
• 40 grms Coconut sugar
• 150 grms Coconut milk
• 150 grms Pineapple puree
• ¼ Cup Coconut oil
• ¼ Cup Olive oil
• 1 ½ tsp Baking powder
• ½ tsp Baking soda
• 3 Eggs
• 3 tbsp Pineapple Juice
• For the Chocolate layer Optional
• 20 grms Coco powder
• 2 tbsp coconut sugar
• 1 tbsp of Pineapple juice
• For the Icing:
• 1 Cup Icing Sugar sifted
• 1 tbsp Pineapple juice
• ¼ cup dessicated coconut

Instructions

• Preheat the oven to 180°C / Gas mark 4, Grease a Bundt cake with any of the gluten free flour about I mixed it with a bit of coconut flour as well.
• In a bowl mix all the dry ingredients millet flour, sorghum flour, Baking powder and Baking soda sieve well and keep aside.
• In another bowl mix the wet ingredients Coconut sugar, Caster sugar, coconut milk, Pineapple puree, coconut oil and olive oil blend them well together
• In a bowl break one egg at a time and beat them well adding both the sugars until fluffy to this add the wet ingredients until smooth.
• Completely incorporate the dry ingredients with the help of a spatula.
• I made a Chocolate mixture using the ingredients above the chocolate layer heading.
• Pour in the cake batter into the prepared Bundt tin in two parts layering the Chocolate mixture.
• Bake this for about 55 minutes or until a tooth pick comes out clean when inserted near the tube of the tin.
• Let it cool then release the cake around tap gently and unmould it from the pan onto a wire rack.
• In a bowl combine the Icing sugar with the pineapple juice until it is thick and runny, pour this over the cooled cake allowing it to drip it down the sides of the cake then sprinkle some desiccated coconut over it to get a more coconut flavour if you prefer otherwise just leave it as it is.

Notes

Please check your oven as my oven very heated up I bake my cakes in Gas mark 3, I have mentioned above the usual cake baking temperature. I baked my cake for 55 minutes.
I was just thinking I shouldn’t have used chocolate layer this way next time I would completely make it a chocolate cake or a marble swirl cake.
I have cut a circle in a cardboard using a Bundt pan and a hole in the middle and insert it into the tin, this helps the cake sliding on to the board nicely.
I have given 3 tbsp of pineapple juice don’t wonder why I have not said anything about it, as the batter had become slightly thicker than I wanted it to be I used it to thin it down.
I used Canned Pineapple and the juice from it, if you are going to use fresh pineapple just check if they are sweet otherwise you might end up with a sour cake and your sugar wouldn’t match it.
I have used canned coconut milk as well, buy the best product I did not use the water but the thick cream on top when you open it.

Thank you Indigo Herbs for sending me these products. All the opinions is my own and are under no influence.

The post Gluten free, Dairy free, Coconut flour Pineapple cake appeared first on My Veg Fare.

I have been typing this post from a week! but something keeps cropping up, I kept writing it in bits and pieces,   I had almost done it and yesterday I thought Yay! I have done it and I can post, but  I lost everything as something happened and it didn't Autosave.  My internet has been playing up so much,  I am fed up.
Past week life has been so busy when the sun is up you just can't waste your time, my other passion is gardening, when summer is here the six months all my dormant plants come to life and they all need lots of love and care.   I am not really happy with the weather, it's the howling wind, which is giving me headaches.  I have this little green house, not anything expensive stuff but helps the purpose, the wind is so strong, I got so scared that it might bring down my greenhouse and all my hard work would be gone.
I am not really happy with the weather, it's the howling wind, which is giving me headaches.  I have this little green house, not anything expensive stuff but helps the purpose, the wind is so strong, I got so scared that it might bring down my greenhouse and all my hard work would be gone, last year we had the same kind of the wind which broke my fence.
This post had to be on the blog on 24th last month, I bake with few wonderful blogger friends who have the same ilk like me, baking bread is something we all love - We Knead to bake #27, Yup this our 27th Bread,   I haven't posted my breads which I baked these group for some time, after a long time here is mine, absolutely gorgeous bread thanks Aprana for this wonderful bread.  This bread has been Reproduced from  5oo Breads from Carol Beckerman, I have tweaked the bread with little things and I haven't changed anything much  I have used Khorsan Flour with the bread flour to make it bit healthier otherwise the recipe is just the same.
This is a Breakfast Bread, that's what I told my kids, but they just loved it, especially my son, he kept coming for seconds and thirds, he just couldn't stop with 2 slices!, Let's see how this bread is baked,
I baked this bread in a big loaf tin, this dough makes 2 loaves, I would definitely suggest you to use 2 loaf tins as suggested it makes 2 medium sized loaves.

AN ORANGE AND CINNAMON SWIRL BREAD
(Reproduced from 500 Breads by Carol Beckerman)

INGREDIENTS:
1 tsp Sugar
2/3 cup warm + 1/4 cup*
2 tsp dry yeast
450 grms Bread flours
100 grms Khorsan flour*
3 tbsp Sugar
2 Eggs
1/3 cup Juice and finely grated zest of 1 Orange
5tbsp Apricot Preserve
1 tbsp Cinnamon powder
1/2 cup Brown sugar
Oil for greasing

EQUIPMENT:
8'' X 4''  2 loaf tins

METHOD:
Grease two Loaf tins with oil, In a large bowl take 2 to 3 tbsp of water sprinkle 1 tsp of sugar and yeast, leave it for few minutes watch it when it starts to bubble up, so now we know that the yeast is active.  To this add, 3 tbsp of sugar, eggs and flour ( Sieve the flours together twice so that they are well blended together), zest, Juice, and water make it into a somewhat firm dough.
Knead this dough for 10 minutes to a smooth dough, take a large bowl oil the bowl and coat the dough completely with oil and leave it for 1 to  1 and 1/2 hours in a warm place until it doubled in size.
Once doubled punch the dough and knead it a few minutes until it is firm, Roll the dough into 6 x 13'' rectangles, spread each rectangle with Apricot preserve, cinnamon, and brown sugar.  Roll up each rectangle into firm jelly roll and place them in the loaf tins cover it and leave it for further 30 minutes.
Preheat the oven 200C (400F), [I preheated the oven to Gas Mark 3 and baked it at gas mark 4 as my oven gets very hot ] brush it with milk and bake the loaves for 30 t0 35 minutes until the loaf is golden brown in colour and the bottom when tapped sounds hollow.  Cool it on a wire rack, This recipe makes 2 loaves.

NOTES:
As I have used Khorsan flour and Bread flour I had to use an extra 1/4 cup of water, if using All purpose flour according to the Original recipe it uses 3 1/2 of Flour and 2/3 rd cup warm water or else you can just use bread flour and probably need the extra 1/4 cup of water

Enjoy and this is Yeast spotted

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We Knead to Bake #27 - An Orange and Cinnamon Roll

sweet and delicious, scrumptions on the go Breakfast bread

Course Breakfast

Prep Time 3 hours hours

Cook Time 35 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 2 Loaves

Author Jayasri

Ingredients

• 1 tsp Sugar
• 2/3 cup warm + 1/4 cup*
• 2 tsp dry yeast
• 450 grms Bread flours
• 100 grms Khorsan flour*
• 3 tbsp Sugar
• 2 Eggs
• 1/3 cup Juice and finely grated zest of 1 Orange
• 5 tbsp Apricot Preserve
• 1 tbsp Cinnamon powder
• 1/2 cup Brown sugar
• Oil for greasing

Instructions

• Grease two Loaf tins with oil, In a large bowl take 2 to 3 tbsp of water sprinkle 1 tsp of sugar and yeast, leave it for few minutes watch it when it starts to bubble up, so now we know that the yeast is active. To this add, 3 tbsp of sugar, eggs and flour ( Sieve the flours together twice so that they are well blended together), zest, Juice, and water make it into a somewhat firm dough.
• Knead this dough for 10 minutes to a smooth dough, take a large bowl oil the bowl and coat the dough completely with oil and leave it for 1 to 1 and 1/2 hours in a warm place until it doubled in size.
• Once doubled punch the dough and knead it a few minutes until it is firm, Roll the dough into 6 x 13'' rectangles, spread each rectangle with Apricot preserve, cinnamon, and brown sugar. Roll up each rectangle into firm jelly roll and place them in the loaf tins cover it and leave it for further 30 minutes.
• Preheat the oven 200C (400F), [I preheated the oven to Gas Mark 3 and baked it at gas mark 4 as my oven gets very hot ] brush it with milk and bake the loaves for 30 t0 35 minutes until the loaf is golden brown in colour and the bottom when tapped sounds hollow. Cool it on a wire rack, This recipe makes 2 loaves.

Notes

As I have used Khorsan flour and Bread flour I had to use an extra 1/4 cup of water, if using All purpose flour according to the Original recipe it uses 3 1/2 of Flour and 2/3 rd cup warm water or else you can just use bread flour and probably need the extra 1/4 cup of water

The post We Knead to Bake #27 - An Orange and Cinnamon Roll appeared first on My Veg Fare.

Do you love cooking? how about cooking with your friends? I do, unfortunately, it's only virtual but still we enjoy this how about you? don't you want to  see what we all have been doing in our kitchen!

Cooking With Friends: This blog post is part of the monthly “Cooking With Friends” themed blog post challenge. This challenge was started by a bunch of virtual friends united by their love of food, with the aim of tackling a different food related theme each month. If you want to try this month’s theme, please feel free to do so and link your recipe in the comments section. We’d love to check it out. Meanwhile, check out what the others in the group have come up with this month.

Anjana from At the Corner of Happy and Harried, Garima from CafeGarima, Jyothi from Curry Tail, Madhuri from MADaboutkitchen, Subhasmita from The Flavors of Kitchen, and Sujatha from Spice n Treats, Dolphia from Story  of Cooks

When we decided to cook something with a vegetable which we have never used before, so, what’s next step, off to the market, I took my daughter to a nearby supermarket. We went through the aisles, my daughter said that it's going to be tough day and said we should have gone to some gourmet shops, wherein I might find something, I am not boasting I promise, I literally have cooked every vegetable from the supermarkets here, I should thank Mr.R for this, anything new he sees he brings it home, he loves to try every vegetable.  As we were walking through the aisles my eyes fell on this sea vegetable, I had been eyeing it from a long time but never bought it. I think there were two reasons for this, firstly, I didn’t know what I was going to make out of it so I left it alone for when I thought of something, and secondly for just around 100g it was too expensive, so, I never had a chance of tasting it and didn’t know if my family liked it or not I didn’t want to take a risk.

But, all this said, it was a challenge I had to put myself in to see how it goes, not with the cooking but I mean with how I am going to make my family eat it.  My girl had more ideas when I was unsure, she said let’s buy it Amma (mum), go home and taste it, on the packet it says salty and goes well with fish, only we can’t eat fish we will use this with potatoes, shrugging her shoulders she went on saying, anything with Potatoes we can push it, (we were thinking of my twins who are a slightly difficult to please that they would enjoy it more if I am going to serve it this way), After tasting it if we find it not interesting we will bin it and not tell Dad about it, keep it  a secret between us.  We were giggling away, have I ever told you my daughter is my best mate, we share so many things not as mother and daughter but as friends, we have almost similar interests and enjoy exploring lots of things together.  So I came back home with the Samphire packet, ripped it open and tasted it, the packet said it was salty, but it wasn’t as bad as we were imagining, so we were not going to bin it! Now I had the task of having to think what I have to make with it.

I have joined these group of bloggers who are such a bunch of wonderful people, they just don't blog recipes but amazing photographs as well.   I planned to post this yesterday, when I started getting updates on my mobile, I lost track of the time, because I got so carried away with their lovely photographs, I got a bit depressed that I have such a long way to go learning this beautiful and colourful world of photography, but also inspired to try harder and make more time and use of the long summer days ahead! Check out their blogs for beautiful photography and interesting recipes.

Samphire according to Wikipedia is  Originally "sampiere", a corruption of the French "Saint Pierre" (Saint Peter),^[2] samphire was named after the patron saint of fishermen because all of the original plants with its name grow in rocky salt-sprayed regions along the sea coast of northern Europe or in its coastal marsh areas. It is sometimes called sea asparagus or sea pickle. In Norfolk, it is commonly called sampha [sam-fa]. In North Wales, especially along the River Dee's marshes, it has always been known as sampkin.

All the plants bearing the name are annuals that begin growing in late autumn and vegetate throughout the winter until the first warm weather arrives. Then the first stems and internodes form, and by mid-spring the plant measures 6 to 8 cm.
Marsh samphire ashes were used to make soap and glass (hence its other old English name, "glasswort") In the 14th century glassmakers located their workshops near regions where this plant grew, since it was so closely linked to their trade. Samphires of all kinds have long been eaten in England. The leaves were gathered early in the year and pickled or eaten in salads with oil and vinegar. It is mentioned by Shakespeare in King Lear:
Halfway down Hangs one that gathers samphire; dreadful trade! (Act IV, Scene VI). This refers to the dangers involved in collecting rock samphire on sea cliffs.

Collecting Information through Googling I have found these tidbits which might be useful if you are going to use it in your kitchen, it is said that it is gaining more popularity in England now and is available in all supermarkets
Types:  There are two types of Samphire available; Marsh (salicornia europaea) and Rock (crithmum maitimum) but Marsh is the one which is more widely used.
Taste:  it is salty and crispy
Availability:  best to buy during July and August
How to use it: It is best to buy fresh and won’t stay for long, wash thoroughly before using it, and can be eaten raw, if not cook it in a pot of boiling water for just 2 to 3 minutes and use it or steam over a pot of boiling water for a few minutes.
If you are interested and know more about this sea vegetable check out this link, you have lots information available. Coming back to the recipe, this is how I used it, do try it out and tell me if you liked it.

Ingredients:
100g - Samphire
7 to 8– potatoes *
1 cup – Peas *
2 tsp freshly crushed Black Pepper
1 tbsp of oil
2 Garlic pods
Few sprigs of parsley and mint
Salt as required
*(Check notes)

Method
Peel and cut potatoes and pressure cook them for a whistle or drop them in boiling water until it is cooked Al Dante as we don’t want them becoming mushy or you can roast them in the oven for 30 to 45 minutes until well done (if cooking them in the oven sprinkle some oil and salt and bake them)
Wash Samphire thoroughly in cold water, take it in a vessel and boiling water and close the lid for 5 minutes. Drain it and leave it aside.
Cook peas in a microwave until done and set aside. Chop onion and garlic finely.
Once potatoes are cooled down cut them into medium sized cubes, so now all your ingredients are ready let’s start…
In a large wok heat oil, once sufficiently heated, add a tsp of cumin seeds, then add onion and garlic, sauté well and add the potatoes. After few minutes sprinkle some salt and fry until golden brown.
When it’s nearly done add the cooked peas, cooked samphire and stir fry for few minutes until well combined. Add little more salt and crushed black pepper, taste it and adjust the spice. Add a tsp of butter(optional), chopped mint and parsley to garnish, give it a minute and mix again so the aroma of the herbs get infused into the veggies. That’s it done.

 SERVING SUGGESTIONS:
You can just eat it like that, otherwise you can serve it like me I served it with cooked Basmati Rice or eat it with toasted Bread and butter or grilled with cheese and some salad Tomatoes.
NOTES:
You can use normal potatoes or roasting potatoes which can retain their shape or use new potatoes which are good for roasting.
I have used frozen peas, you can use fresh peas it would be tastier
I have just used pepper for spiciness, you can try using dried chilles or green chillies or any kind of spice like any Mediterranean spices, I wanted to keep it more British so just added crushed pepper.

Print

Samphire with Roast Potatoes and Peas salad

This dish is a fantastic summer salad both in flavours and looks Salty Samphire makes its appearance with a new avatar mildly spicy and delicious, serve with yogurt

Course Dinner / Breakfast /

Cuisine British

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Author Jayasri

Ingredients

• 100 g - Samphire
• 7 to 8 – potatoes *
• 1 cup – Peas *
• 2 tsp freshly crushed Black Pepper
• 1 tbsp of oil
• 2 Garlic pods
• Few sprigs of parsley and mint
• Salt as required

Instructions

• Peel and cut potatoes and pressure cook them for a whistle or drop them in boiling water until it is cooked Al Dante as we don’t want them becoming mushy or you can roast them in the oven for 30 to 45 minutes until well done (if cooking them in the oven sprinkle some oil and salt and bake them)
• Wash Samphire thoroughly in cold water, take it in a vessel and boiling water and close the lid for 5 minutes. Drain it and leave it aside.
• Cook peas in a microwave until done and set aside. Chop onion and garlic finely.
• Once potatoes are cooled down cut them into medium sized cubes, so now all your ingredients are ready let’s start…
• In a large wok heat oil, once sufficiently heated, add a tsp of cumin seeds, then add onion and garlic, sauté well and add the potatoes. After few minutes sprinkle some salt and fry until golden brown.
• When it’s nearly done add the cooked peas, cooked samphire and stir fry for few minutes until well combined. Add little more salt and crushed black pepper, taste it and adjust the spice. Add a tsp of butter, chopped mint and parsley to garnish, give it a minute and mix again so the aroma of the herbs get infused into the veggies.
• That’s it done.

Notes

SERVING SUGGESTIONS:
You can just eat it like that, otherwise you can serve it like me I served it with cooked Basmati Rice or eat it with toasted Bread and butter or grilled with cheese and some salad Tomatoes.
NOTES:
You can use normal potatoes or roasting potatoes which can retain their shape or use new potatoes which are good for roasting.
I have used frozen peas, you can use fresh peas it would be tastier
I have just used pepper for spiciness, you can try using dried chilles or green chillies or any kind of spice like any Mediterranean spices, I wanted to keep it more British so just added crushed pepper.

The post Vegan Samphire with Roast Potatoes and Peas salad appeared first on My Veg Fare.

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.

The name Bialy comes from Bialystocker Kuchen which translates as ''bread from Bialystok'' which is in Poland.  Apparently, Bialys are rarely seen or made in Bialysotck these days ( I wouldn't know if this was a fact and I'm going by hearsay).  In the days when there used to be Bialys in Bialystock, it seems the rich Jews ate Bialys with their meals, while the Bialys were the whole meal for the poorer Jews.
In the early 1900's, many Eastern Europeans, including the Polish, immigrated to the US and settled down in New York.  Naturally, they also brought their Bialy making skills with them and that is how the New York Bialy became famous.  What lends Bialys are their chewiness is because of the flour that is high in gluten.  Hence using a bread flour if available would be perfect, You can also make these with all purpose flour, but the resulting Bialys may not be that chewy. Alternatively you can add wheat gluten for 3 cups of flour. So, it is not shiny on the outside with largish puffy bubbles on the inside.  A good Bialy should have springy soft crumb and a chewy and floury crust. Bialys are best when eaten within 5 to 6 hours of making them.

BIALYS
Adapted from King Arthur Flour

INGREDIENTS:
350 grms Flour ( 175 grms Bread flour + 175 grms whole meal plain flour) or (3cups All purpose flour  + 1 tbsp vital wheat Gluten )
1 tsp Active Dry yeast
1 tbsp sugar
1 tsp salt
1 and 1/4 cup warm water*yeast

FOR THE FILLING:
2 Large onions ( or 3 medium sized onions)
1 tbsp Oil
1 tsp Garam masala powder
1/2 tsp cumin powder
1/2 tsp Coriander powder
3 to 4 tbsp of fresh coriander leaves
1/2 tsp salt

METHOD:In a large bowl take yeast, sugar and 1/4 cup of warm water mix well and leave it for 5 minutes when they start bubbling add salt and flour, then start adding water until the flour comes together to form a dough, knead for a few minutes to form into a dough, leave it for 10 minutes then start kneading the dough for at least 10 minutes, into a smooth elastic dough but not  sticky.  Shape it into a ball oil the dough and leave it in a large bowl covered with a cling film in a warm place until it is double in size**At this point if you are not going to bake immediately you can refrigerate the dough and the day you are going to bake bring it out to room temperature and proceed with the rest of the recipe.

Meanwhile make the filling, chop onions, In a pan heat oil add tsp of cumin seeds when they start spluttering add chopped onions and saute add a tsp of salt, which makes the onions soft quickly, switch off the stove to this I added fresh coriander leaves and mixed well, keep aside until it  is needed and cools down.
Once the dough is double in size, sprinkle your work surface with flour and place the dough on it divide into 8 equal parts and shape each one into a smooth ball by pulling all the ends together on one side and form a smooth ball.
Place the rolls on a lightly floured baking sheet and cover them with a towel, let them rise for about one hour,
take one ball at a time and using your fingers form a depression in the middle.  Hold the roll with the help of your back of your palm keep pressing making a dent in the middle, turning it around, using the other palm as a shield so it stays round.
Check out this video on how to make, shape and bake Bialys.
Make the depression wider without making a hole but make it quite thinner, prick the center of the dough so that they don't rise fill this dent with caramelized onion filling, let the dough be puffy around the edge don't flatten it out, Brush the outer circle or the puffy dough with milk, As said earlier you can choose any toppings, I have used caramalized onions but no cheese or paneer.
Bake it for 15 minutes in a preheated oven 450 degree F / 230 C / Gas mark 8*** until golden brown in colour. Cool on a wire rack, serve it warm or if stored it in an airtight container, when serving it warm it slightly and serve

VARIATIONS ON FILLING
you can top it with caramalized Onions with Cheese or paneer ( Aparna suggests that add Paneer just 5 minutes before the end of your baking otherwise it will get burnt )
You can omit the masala spices but add sugar and have a sweetened caramalized onion instead
Chop tomatoes with finely chopped green chillies and coriander leaves just like a Tomato salsa and add it in the filling it might be bit soggy because of juice in the tomato if you don't like that way you can saute the tomatoes dry it out and continue with the filling.
You can even try it out chocolate or some fruit and sugar filling.

NOTES:
* Do not add water as stated once you take the flour start adding water little by little until the flour reaches the dough consistency, which should not be too hard, but soft and can form a elastic slightly sticky dough. Once when kneaded will form a very soft smooth dough. I just added the water and it became too much and I had to add more dough. as different flours have different textures.
** I kneaded the dough and placed it in a oiled bowl and left it in the fridge overnight, so it raised slowly in the fridge, I took it out of the fridge and left it around 45 minutes for it to come back to room temperature and proceeded with the recipe.
*** I baked my Bialys at Gas Mark 7 as my oven gets heated up too much and I usually bake everything at a bit low in temperature indicated by the recipe otherwise I end up with a burnt top !!. I would say know your oven and bake.

This Bread is also Yeast Spotted

The post Bialys ( Chewy Rolls topped with caramelized Onions) - We Knead to Bake #5 appeared first on My Veg Fare.

Hi everybody, It's been a long time I came here, I would really like to thank all my readers who have been in constant touch with my blog even though I haven't been able to update for such a long time.  To start with,  I was not blogging for a reason,  I am in the process of changing my blog hopefully I will be able to do it by next month.  I would also like to thank few of my blogger friends whom I have been associated with in some events which I love so much,  have patiently been waiting for me to post my recipes.  Once such event is Baking partners by Swathi of Zesty south Indian Kitchen.

Who doesn't like Pizza, I think that's everybody's favourite, especially kids, I don't eat cheese for 40+ reasons, I mean as I am 40+ and... I have reasons!! , but I love cheese in my pizza, I am no way better than a kid when it comes to pizza I just love it with the gooey cheese on it Just love it..., I have tried and still trying  different kind of pizza dough to get the perfection, one more which I have to still try is the OO' grade flour to make pizza and see the difference.
Coming back from my disastrous holiday which was only for 2 weeks which later part of the 2 week  got ended up with one week of food poisoning, ended up with a migraine. That was when I remembered I had to do the Baking Partner Challenge and decided to make the dough and thought will make it the next day when I come back from work, funnily..,  God knows what happened,  even though my mind was ready to accept as always my body wasn't ready to accept that I was Jet lagged and poorly,  coming back from work, cooked something for my kids and hit the bed It's been such a long time and I have never slept like that for almost 7 hrs till 10 O' clock in the night and kids woke me up  and telling me that they were hungry!!, I cooked up something and went back to bed again!!  I had an overdose of sleep I think, through all this I had completely forgotten about my resting dough in the fridge, so decided to make it the next day, without my knowledge I had rested my dough for 72 hours and the result was really amazing, that was an awesome pizza, Three of our friends from our group asked us to bake Pizzas, I chose Pam's recipe which she had adapted from 2 blogs one for Pizza crust and one for Pizza Sauce.

PIZZA TOPPING:
1 Small Green Pepper (Capsicum)
10 Olives
1 Small Yellow Pepper
1 Small Pink Onion
7 to 8 Vine Tomatoes
3 to 4 sprigs of Basil leaves
1 tsp Chilli flakes
1 tsp Italian Herbs
Salt to taste
Grated Mozzarella cheese
-----------------------------------------------------------------------------------------------------------
Reading through many blogs and books,  when I first started baking pizza at home I used to bake with plain flour , then I started using Bread flour and mixture of flours for healthy baking, I have yet to use OO' grade flour, will surely do once I get hold on it and want to see the difference.  I have come to know that the Italians use this grade flour to make their pizza's!.
Coming back to this recipe, I too make the same kind of sauce changed it our family taste a bit, I made it a bit spicy so increased the chilli flakes,

NEW YORK STYLE PIZZA SAUCE
Recipe Source: http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

INGREDIENTS:
28oz / 3 Cups Peeled Tomatoes
1 tbsp Olive Oil
1 tbsp Butter
2 Cloves Garlic
1 tsp Dried Oregano
1 tsp Red Pepper flakes
1 tsp Red chili flakes
Salt as required ( If using tinned, there will be salt already so check before you use)
2 sprigs of Basil leaves
1 medium yellow Onion peeled
1 tsp Sugar

METHOD:

In a large bowl of water cook Tomatoes with their skin, after few minutes drain the water and keep aside, peel the skin of the tomatoes, chop and blend them in a food processor in a coarse consistency, It should not be very smooth,

Chop Onion and Garlic blend them to a coarse consistency, heat oil and butter in a deep pan add Red Pepper flakes, chilli flakes and dried oregano to this add coarsely blended Onion and garlic fry for few minutes stirring frequently keep an eye not to brown it but the raw smell disappears then add the coarsely blended Tomatoes stir well, to this blend add chopped Basil leaves and sugar, bring the flame to low and cook until it reduces to half for about an hour, season it with salt.

Once done store it in an airtight container stays well for 2 weeks.

THE BEST NEW YORK STYLE PIZZA
Recipe source: http://feelingfoodish.com/the-best-new-york-style-pizza-dough/

INGREDIENTS:
6 Cups ( 28 oz or 780 grms bread flour) All purpose Flour / Bread flour / OO' Grade Flour
2 and 1/4 cup (17.4 oz) water
1 tsp Instant dry yeast
2.5 tsp salt
3 tsp olive Oil

METHOD:
1.    I used only half of the Ingredients and made half the dough, I halved the recipe on everything even yeast.
I used 390 grms of flour, In a large bowl take yeast add couple of tbsp of warm water to activate it, within a few minutes you can see the bubbles, this is to make sure your yeast is active.
2.    Now to this add all the dry Ingredients mix well, Now add water enough to make it a dough consistency**  (see notes), then add oil and bring it to pliable dough, The dough actually will be a bit on the stickier side,  knead the dough for 4 to 5 minutes hand kneading if the dough is kept for 72 hours But, if you are using it the next day that is for 48 hours knead the dough 8 to 10 minutes.
3.    Add oil at the end and bring the dough together, I halved the dough into two then place it in a large bowl and cover it with cling film and leave it in the refrigerator for 48 hrs or 72 hours, I left mine for 72 hours.
4.    The day you are baking take it out of the fridge and leave it for 1 or 2 hours for it to come back to room temperature.
5.    Meanwhile preheat your oven with your pizza stone for an hour, at the highest temperature, she asks to preheat at 550 degree. I just kept my oven at Gas Mark 4 for almost 1 hour (I was a bit worried about my pizza stone as I did not how good it was).
6.     Once the dough comes to room temperature, take one part of the dough with help of flour flatten it on to a parchment paper by pressing it around flatten it out thinly using more flour.
7.     Take another piece of parchment paper sprinkle semolina*(see notes) on to it, then place the flattened dough on to the surface
8.    Apply pizza sauce on to the surface, get all your chopped veggies top them on the sauce then grate Mozzarella cheese on to it, spread evenly  on the topped vegetables.
9.    Slide prepared pizza spread on to the preheated pizza stone and bake pizza for 6 to 7 minutes, cheese starts melting, just keep an eye that it doesn't get burnt.
10.   what else to say, take it out, slice them out take a bite and Enjoyyyy...., !!!

NOTES:
Important thing always weigh your flour, as each brand is different from each other.
As I said earlier I had halved the recipe the water was a bit extra for my dough so had to discard a bit, but the dough was a bit stickier in consistency.
The author of this recipe says we had to heat the oven to 550 degree but my oven only Gas Mark 9.
I was watching a TV show in which Chef was saying sprinkling semolina on to the surface of the pizza base ensures nice crispy bottom

VERDICT: Pizza was totally awesome, the first one I made was only with Tomato sauce, I mean the pizza sauce with cheese, my kids really relished it, next day I made with veggies topped with cheese, kids were totally bowled out, they loved it very much..,
I have planed to try out the base with OO' grade flour and will update here soon enough.
Thanks to swathi and Pam for this wonderful recipe.

The post Thin Crust Best New York Style Pizza with Veg and Best Pizza Sauce 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.

Hi, everybody it is SRC time again, I am sorry for not linking my blog right on time, My laptop, froze and as I had not scheduled my post to go on time just because , I was planning to publish as I was at home. well, I am really sorry about this but, definitely here is my post.  I would never miss SRC as I love this secret club, It makes me delighted and going through the blogs I get assigned to every month, I get the whole month browsing every recipe and wonder which one should I choose.
Suzanne my hostess assigned me to Judie's blog - Gluten Free with Judie, An to  A-Z   gluten free blog, there is not a second thought to it. You want to know anything and everything about Gluten Free and lot more things she has it right their in her blog, I have bookmarked so many pages to study about lot of things, I had not decided what to try out from her blog, and decided at the last minute that's yesterday!!.  I had invited my friends, she is pregnant and would be leaving to India soon and made this little dessert - Panna Cotta to her with a whole some menu of Indian food and made International Italian dessert !!Only with  less sugar, as she doesn't like anything sweet. I have increased the amount of sugar when writing it here with a 1/4 cup more so do need to check out before you like to increase the sweetness in it.
Coming to the recipe, I made it vegan, and made a Orange syrup to go with it, which was perfectly delicious, Chocolate and Orange is a fantastic combo.
Thanks Judie for this wonderful recipe.., everybody at home enjoyed it..., Here is how the recipe goes...

VEGAN CHOCOLATE AND COCONUT PANNA COTTA WITH ORANGE SAUCE

Recipe Source: Judie's Blog with Changes

INGREDIENTS:

Makes 6 Ramekins

2 cups of Fresh thick Coconut milk ( you can even used coconut cream )
1 cup Soya milk
3 tsp Agar - Agar Powder
2 tbsp Warm water
3 tbsp Coco powder
1 tsp pure Vanilla extract
1/2 tsp Cinnamon
3/4 cup Fair trade Palm sugar / brown sugar

Recipe Source: Original

ORANGE SYRUP
1/2 Cup Orange juice
1/4 Cup Sugar
A Pinch of Orange colour

METHOD:
Soak Agar - Agar powder in the warm water from few minutes, Meanwhile In a bowl take coconut milk and soya milk and heat them whisking continuously with sugar, vanilla extract, cinnamon powder and dissolved coco powder.
Add soaked Agar - agar powder into the bowl and keep stirring for few more minutes and boil in a medium flame and immediately put them in individual Ramekins.
Once it comes to the room temperature place them in the refrigerator for 2 to 3 hours to set.

To Make Orange Syrup: 
Meanwhile make your Orange Syrup, In  a bowl add all the Ingredients under Orange syrup and simmer it in a very low flame for 15 to 20 minutes in becomes slightly thick and your syrup is ready it has a tangy Orangey taste to it.  Once done keep it covered until needed.

After 2 to 3 hours place the Ramekins in a hot water for few seconds and with a sharp knife or fork turn it around the inside of the ramekins just to release them from the ramekins then tilt it over on to a plate, Place few Oranges I placed clementine slices and poured the orange syrup over them and served them..

My kids felt it was good but not too good as it was not very sweet as they have a horrible sweet tooth, and when ever I use brown sugar it doesn't give you much sweet so you need to increase the quantity of it, that's the  way they  like it!!, so you can increase the sugar level if you have a very sweet tooth.
It turned out really well and came out clean without any trouble at all..
Do please check out her blog for the original recipe, she uses gelatine, as being a vegetarian I did not want to use gelatine, Agar- Agar acts just like gelatine and can be used instead of it in any recipe which calls for gelatine, you can find these in any Asian or may be health wise shops.
Agar - Agar is made from a sea weed and is a best substitute for gelatine and suitable for vegan and vegetarian recipes..

Check out all my other SRC members below who have created so many recipes..some of them you might want to book Mark!!
Sending this to Ayesha's cook eat delicious desserts - milk started by Raven
and to Vardhini's Kitchen Chronicles - only Vegan event started by Kalyani

Update:  I won a cookbook from Raven for this Dessert Yay!!, 

The post Vegan Chocolate & Coconut Panna Cotta with Orange Sauce appeared first on My Veg Fare.