snack Archives - My Veg Fare

Pineapple Eggless Cup cakes with Rye flour

Jayasri Ravi — Mon, 14 May 2012 21:41:00 +0000

Hello everybody, Hope you are all doing well, Yes it's Monday, I think some of us suffer from Monday blues right ? well, not for me :), definitely at least once a month I am very excited, happy and curious why ? why ?.., Wondering how come I don't feel it, lots of things and once in a month it is definitely something I truly enjoy it is just because of SRC!!!..., Yup!, It is The Secret Recipe Club reveal day today.., isn't it fantastic...

Every month the Second Monday is SRC time..., and you will definitely see a post from this blog..., Coming to today's post..

My hostess Suzanne who assists Amanda our Founder for this club assigned me to this blog by Sarah 's blog biking and baking, Basically Sarah has brains, beauty, creativity and passion and etc..,, She is beautiful young woman, being a doctor, loves biking and baking :)), You can find loads of vegetarian and vegan recipes in her blog, Yup, you are right , I had a tough time choosing what to try out.., though I don't have neither beauty nor brain but just the passion for baking, I seem to always get attracted to bakes in everybody's blog had a lovely time going through so many of her recipes, She even talks about nutrition and healthy aspects in her cooking and baking, going through her blog one thing I kept went going back to..., it was this recipe, you might wonder what's so big deal about it.., well, everybody has a weakness and I have this weakness for pineapple, I always bake Pineapple pastry and enjoy it so much, I used to buy pineapple pastry even in India, before I was baking on my kids B'days, My kids love it too.., My twins have already told me I have to bake a pineapple pastry on their birthday as I made one for my eldest !!, I know every one of us is crazy about this fruit.., and at last now you know why I chose this recipe.., It was not just the recipe but those pineapple flowers she had made attracted it more..

The next thing was talking about the spring and sunshine, even though we have not got our full dose of summer here, now and then the sun peeping through the black clouds and reading through the recipe about the morning sun, run,shine and these pretty cup cakes with a little reddish yellow and the beautiful tasty flowers will definitely diminish the Monday morning blues out of your mind... make it, taste it and enjoy it.. Thanks sarah for this lovely recipe and thanks to our SRC Hosts.

Check out her blog for the original recipe of these Pineapple cup cakes., as I changed a few things as I did not know where to find Earth balance products, as this was a Eggless recipe I could easily adapt, I changed the flour, you can use completely plain flour instead if you are going to try my recipe.

PINEAPPLE EGGLESS CUP CAKES

INGREDIENTS:

3/4th (96 grms) Cup Plain flour

3/4th (96 grms) Cup Rye flour

2 tsp Baking powder

1 tsp Baking soda

pinch of salt

1/2 Cup Sugar

1/4 cup Sweet Freedom

2 Apples (181grms without peels 169 grms without the pith )

1 tbsp Vinegar

1 tsp Pineapple flavouring

1 tbsp Flax seed powder
3 tbsp hot water

1/4 Cup Milk

1/4 to 1/2 cup Pineapple juice

Ingredients for Making flowers

1/4 Cup Sugar

1/4 Cup Water

12 Pineapple rings

METHOD:

To Make Pineapple Flowers

First of all we need to make these pineapple flowers, Using a cookie cutter cut pineapple rings just like shown below or you can even buy ready made tinned pineapple rings cut these rings into 1/4'' slices ( I mean not too thin not too thick slices ).

In a bowl take 1/4 Cup Sugar and 1/4 Cup water and allow it boil when it is boiling add 3 Rings at a time and cook it for 2 minutes then carefully remove it on to a baking parchment do this for all the rings.

Bake these rings in a oven at Slow cook mark that is below Gas mark 1, it took 1 and 1/2 hours for me to make these beautiful rings.

Remove them from the oven and allow it cool.

To Make Pineapple Cup Cakes
Preheat the oven to Gas Mark 2 ( Sorry I don't heat the oven to the original temperature),
Line 12 Muffin tins with cup cake liners, spray some oil or you can just leave it as it is ..
Measure the flours ( Plain and Rye ) to this add, Baking Soda, Baking powder and salt, sift them well combined and keep aside
Peel, core and chop the apples, put them in a bowl of water with a tsp of sugar so they don't change colour.
Take 1 tbsp of Flax seed powder with 3 tbsp of Hot water then add apple pieces, vinegar and milk blend them all in the mixie / food processor it turns into a smoothie kind of consistency.
( if you had not added vinegar, it would have become a fantastic smoothie !!)
In a large bowl, add this smoothie, to this add sugar, Sweet Freedom and mix well until well blended, to this add the sifted flour, until well incorporated.

Pour this batter into the cup cakes 3/4 th, take a pineapple ring, twist into a flower like and insert it into the batter.
Bake these cup cakes to 25 to 30 minutes, or until a skewer inserted comes out clean.
Remove these from the oven once baked, when it is still hot spoon pineapple juice into them so they would observe it quickly, take them out of the muffin tins and cool it on a wire rack.
If you want you can top it with Butter cream frosting or just eat it ...
Yummm yum yum.....

Hope you enjoy it as we did....

Check out all my other blogger friends who are joining me in this challenge.....

The post Pineapple Eggless Cup cakes with Rye flour appeared first on My Veg Fare.

Quinoa & Millet Paniyaaram / Quinoa & Millet popovers

Jayasri Ravi — Sun, 18 Mar 2012 23:09:00 +0000

Hi everybody, this is third addition to the BM#14, I want tbe dedicate this recipe to my MIL, you might be wondering why ?. I came to know about Quinoa just because of her. I know you are going to I mean you have to read about it now, as their is no choice right ?because you are here...
Coming to the recipe., My MIL was suffering from Liver Scerosis/Cirrhosis, This disease is basically I believe, comes to people who drink (alcoholism) and hepatitis. God knows why my MIL suffered the doctors in India said some infection when she was very small might have got triggered now (she was 65 when she left us)!. I did not know much about her problem and what she was suffering from or how bad it was.., I have learnt a lot of things about it now. I think around 5 years back she came to visit us she had a visa for 6 months but she stayed with us only for a month, that too just 12 days with us. My kids loved their paati (Gran) to core she was their santa!, anything mum or dad wouldn't buy they knew where to ask :).., This day 4 years back my MIL passed away.., I do miss her. I wouldn't like to lie, we had lot of misunderstandings like most DIL and MIL relationships. But, I think long time relationship and later on living far away changed into a friendly atmosphere, I too started having a different outlook towards life getting older seems to teach lot of things in life I thought I should stand in her foot before standing in mine!. Ok but in the end when she in hospital I was unable to speak with her the worst part I felt very bad was my kids could not interact with her.
So, you would wonder what is the connection with Quinoa and MIL, of course their is when she came here, she got very sick and twice we had to admit her in the hospital, The doctors, when they came to know we were vegetarians they were not satisfied and told us that vegetarians do not get good amount of proteins in their everyday diet, I thought ok around 75 % of people in India are vegetarians, but still live for long.
So, I had to give her protein rich diet, that was when I started searching for high protein diet googling around and reading books I found out that soya and Quinoa are rich in proteins. From that day I have been using Quinoa in lot of my cooking and baking.
Millet as you already know is rich in proteins, Calcium, Iron, Magnesium. This grain is good for people who are wheat intolerant.
As I always told you that I usually make something for my kids when they come home from school this recipe suddenly got created one of those days. My kids love it, I make it now and then as it is easy to make.
Do you want to know how I made these..., go on read.... A recipe which is made up of whole grain goodness and protein rich too.., what else do you need.., for feeding your family a healthy diet. You can make it as a breakfast or as a snack when kids come back from school.

QUINOA AND MILLET PANIYAARAM / GUNTAPANGANAALU / POPOVERS

INGREDIENTS:
1/2 cup Quinoa
1/2 cup Millet
1/4 Cup Urad dal
2 tbsp Channa Dal
1/4 cup Chopped Dill leaves
2 Medium sized Onions
1 Green chilli finely chopped (optional)
1 and 1/2 tsp Salt
1 Sprig curry leaves
1 tbsp coriander leaves
A Pinch of of Eno or Baking soda (optional)
oil as needed

METHOD:

Wash and soak Quinoa, Millet, Urad dal and Channa dal for 1 to 1 and 1/2 hour.
Grind them into a smooth paste using around 1/2 cup to 3/4th cup of water into a Dosa/Pancake consistency.
Chop onions, dill leaves and chillies into fine pieces.
Add these to the batter with enough salt and curry leaves chopped and leave it for 1/2 an hour

Add a 1/4 tsp of Eno or Baking soda in a tbsp of water and mix it well into the batter before making these.., which is totally optional Or you can even add 1/4 cup of sour yogurt which is also optional.
You can make these without fermenting too. I have made these just like that still it turns out very well crispy on the outside and soft in the inside.
Fill up the Guntpanganalu holes with the batter to its full lightly sprinkle oil on top of it, close the lid and when it cooked 1/2 way through turn it around with the help of a wooden stick which comes with it or with a tooth pick, as mine is a non-stick coated.
If you do not have this gadget you can make little pancakes.
You can even use Aebleskiver Pans for making these kind of Pancakes or popovers.

Serve them hot with Coconut chutney or any chutney of your choice.

Check out my other blogger friends running this Marathon with me from here...
Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Quinoa & Millet Paniyaaram / Quinoa & Millet popovers appeared first on My Veg Fare.