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

EGGLESS AND VEGAN WHOLE MEAL LAMINGTONS
Recipe Adapted from David Lebovitz

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

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

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

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

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

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

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

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

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

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

It's Monday Morning, I had Muffins and a Quick Bread to go for a Morning Breakfast, wholewheat and Clementine juice blended in Baked goodies.., what else do you need for a healthy eating... and for cravings too.., Coming to this particular recipe I have to say a few things first - Never compare my blog with hers she is an amazing photographer, with beautiful clicks, mouthwatering recipes.., lovely write ups.., I was mesmirized with those beautiful photos, I jumped from recipe but ended up making these as my girl loves anything citrus, I had a few recipes which caught my  attention were this, as I had only baked with blueberries but not with lemon in it, then these goat cheese biscuits, then this one, with different flavours and a healthy one too.., I have book marked all of these to try out soon...
You must be wondering why so much introduction.., well for two things, always give credit to the blogger who tried and tasted this recipe and blogged about it...., and with lovely clicks made it more interesting for us right ?, so the other reason is it is SRC time..., Yup..., Love The Secret Recipe Club started by Amanda and the other fabulous girls who are with her to help her run this club so smoothly.., Thanks to Amanda, Angela, Jane, Suzanne and Tami.
This month Suzanne paired me with Dash of East - Melissa, Check out her blog.., beautiful girl, wonderful photographer, web and graphic designer... as she says speaks through photographs and her recipes and her lovely write ups..., Here I have adapted the recipe for making it eggless, and made a few changes and I have halved the recipe. Check out the Original recipe here, I am planning to make this again with Eggs, so I would understand the bread more.

EGGLESS CLEMENTINE QUICK BREAD 

Adapted from Dash of East minimally she has in turn adapted from Marta Stewart

INGREDIENTS:
115 gms Plain flour
75 gms Rye flour
60 gms Soya Dairy free butter
1/4 + 2 tbsp Cre'me Fraiche
1/2 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla extract
1/2 + 2 tbsp Soft Brown Sugar
1/4 cup Silken tofu
1/4 cup milk
2 tbsp zest of Clementines
1/4 cup Juice of Clementine (I used 2 clementines with its segments)
1 whole clementine segments

METHOD:
Preheat the oven 10 minutes before baking to 350 degree F/Gas Mark 4
Juice of two clementines with its segments in a manual juicer
Take both the flours, BP, BS and salt. Sieve everything together 2 to 3 times and keep aside
I took cre'me Fraiche, silken tofu and soya dairy free butter and milk and blended in my mixie (Indian Mixer)
In a large bowl take the blended wet ingredients together to this add Sugar and mix well together.
To this add the extracted juice, segments, zest of the clementines and vanilla extract blend them all together.
Take all the Dry ingredients in a bowl, make a well in the center pour the liquid mixture in parts to the flour until well combined in a circular motion and lifting it from the beneath.
As this is an Eggless one, try not to handle the dough too much.
Bake this for 35 to 40 minutes depending upon your oven temperatures, after 30 minutes check the bread by tester to check if the bread comes out clean, leave an other 10 to 15 minutes (Judge) and again insert a tester to check, if it comes out clean that means your bread is done.
Take it out and leave it on the wire rack for 15 minutes, until it is completely cool.

You can even make a clementine syrupy glaze this is how you need to do it
Take 1/4 cup clementine juice and 1/2 cup of sugar in a sauce pan bring it to boil, in a medium heat, reduce heat and let it simmer for 3 to 4 minutes.

Once the bread comes out of the oven and on to the rack, prick the bread all over, brush this syrup all over the bread, as the bread is still warm it absorb the syrup. Once it is cool, place it on the wire rack top side up and brush the syrup all over the bread and serve it.

My verdict and notes:
I have replaced a few things from the original recipe, as I had no  heavy cream I used Cre'me fraiche, If you plan on making this bread with eggs this recipe calls for 1 Large Egg as I have halved the recipe
The Bread was super soft, It was not very sweet, I loved the crust :), it was very tasty.., May be next time I can make a few changes, I did not do any glazing..,
My kids loved the crust, they wanted me to make it more sweeter, and they told me the bread inside was very soft.
Check out on the other bloggers for the rest of the recipes from our Lovely club:

This recipe is featured on Recipe Lion if you like this post.., click to the page to like the post as this prize is for only US and Canada residents only.., If I win I will send it one of my readers.., just leave me a comment when you have done.., so I would know to whom I should send to...., I will do an random selection....

The post Eggless Clementine Quick Bread with Rye flour appeared first on My Veg Fare.

LENTIL CROQUETTES

Here is a picture of the lentils I have used in this recipe I have taken the photo from here

The Ready Roasted Soya I have used are just like these ones, I took this photo from google

METHOD:
INGREDIENTS:
1 Cup Red Lentils
1 Medium sized Green pepper
1 Medium Onion
2 to 3 Garlic cloves 
1'' Ginger
1/2 cup Green peas (I used frozen)
1/4 cup of grated carrot
1/4 cup of finely chopped beans
few sprigs of Coriander leaves
2 to 3 tbsp of Lemon juice
Oil to fry
MASALA
1 tsp of Coriander powder
1/2 tsp of Cumin powder
1/2 tbsp of Chilli powder
1/2 tsp of Amla powder
1 tsp Garam Masala powder
1 tsp Kitchen king masala (optional)
1/2 tsp of Turmeric powder
Salt as required
2 tbsp of oil
FOR THE COVERING:
1 and 1/4 cup of Cup of Bread crumbs (or as required)
1 cup of Ready Roasted Soya Nuts powdered (or as required)
1/4 cup of Maida/Corn flour made into a semi thin paste

METHOD:
First of all I would like to say please adjust Masala powders to your liking.
First of all cook the Red lentils exactly in 1 cup of water, which makes it exactly how we want, not too watery, mushy but it will look so fluffy and nice. (1 whistle would be enough I think)
Meanwhile chop all your veggies and keep it ready.
Next take a wok, heat oil add finely chopped onions, Garlic and ginger and saute them well, when onions turn transparent add all the chopped vegetables and cook them by sprinkling water now and then and cook them in a low flame until well done. 
When these are cooking use 2 or 3 bread slices powder them in a mixie and fry them in a dry wok for 4 to 4 minutes which gives them a crunchy touch and powder the already ready roasted Soya nuts, keep them separately ready in a plate.
Now add all the Masala powders and saute them again, for few minutes cover with a lid and leave it for an other 5 minutes so the veggies absorb all the masalas, Now try and mash the veggies a little bit so they are kind of mushed up.
Now add the cooked Lentils and salt as required which are cooked perfectly mix well and again leave it for an other 5 minutes with closed lid, Garnish with Coriander leaves.
Now every thing will be like a mass to this add a 1/4 cup of Roasted bread crumbs. 
This helps in absorbing any water in the dal mixture and makes it more firmer.
Make little balls and roll them into croquettes shape.
Dip these balls/rolls or whatever shape you desire first into the Maida/cornflour paste, then roll it on bread crumbs and then on the soya powder then roll it on a plain surface pressing them slowly so the crumbs get stuck to it nicely.
Leave it for few minutes get 2 to 3 of the ready like this and deep fry them in hot oil until golden brown in colour.
Do fry them very carefully not like bhajjis/ do not overturn them immediately leave them for few minutes then slowly roll it down and then you know they are done well, drain them on a kitchen towel and serve them with ketchup and few salad leaves. Kids will love it.
To make it HEALTHIER bake them in an oven. There you go either way it is good........... :))

MY LITTLE TIP:  They will be very soft to handle if you want them to be more firmer grind 1/2 cup of Bread Crumbs with 1/4 cup of Walnuts and mix it with the subzi. which gives a more meaty smell and makes it more firm.
Sending this to MLLA#33 of susan's hosted by Amalu's kitchen, Torview Toronto's Brown event, and only Original recipes of Pari's hosted by Nivedita. I am also sending this to Priya of Now servings ''Fast food not fat food'' event 

The post Lentil Croquettes appeared first on My Veg Fare.

VADA CURRY (SPICED SOYA MINCE AND CHANNA DAL FRITTERS IN TOMATO GRAVY)

INGREDIENTS:
TO MAKE VADAI OR FRITTERS
100 gms Soya mince ( I used frozen)
150 gms Channa dal
2 to 3 Dried Red Chillies
1/2 tsp Fennel seeds
Curry leaves
1/2 tsp Garam Masala
1/2 tsp Turmeric powder
Oil for frying

FOR THE GRAVY
2 Medium sized Onions
750gms of Chopped tomatoes ( I used tinned tomatoes)
100 ml Coconut milk
1/2 tsp Ginger - Garlic paste
1 tsp Chilli powder
1 and 1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1 stalk Mint leaves
2 stalk of Coriander leaves
1 tbsp of oil
Salt as required

SEASONING:
1'' Cinnamon stick
1 Bay leaf
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
Curry Leaves

METHOD:
FOR THE VADAI/FRITTERS
First of all Soak Channa dal for 2 hours, As I had used frozen Mince I left it for sometime to come to normal temperature,  when both were ready, I Grinded soya mince, dal, fennel, red chillies, into a coarse paste, then I added turmeric, chopped curry leaves, salt to taste, Garam Masala and mix them well together.
Heat Oil in a kadai, take small portion and drop it in the oil, within few minutes if it comes up sizzling then the oil is ready, take a small portion of this mixture, make small patties and deep fry them until they are well done, they all come to the top and sizzling reduces, then they are readyto be taken out.
Dry them out on a kitchen towel, until to use later.

FOR THE GRAVY
Take a large pan Heat oil, when mustard seeds splutter, add all the Ingredients under seasoning then add onions and G-G Paste, saute for few minutes until onion goes soft and lightly brown in colour (if you add a tiny bit of salt to the onions it cooks faster), then add chopped Tomatoes and fry until they cooked, you can close the lid and leave it for few minutes they become soft.
Then add the Masala powders and a cup of water allow it to boil for few minutes.
Then crumble the vadas and add it to the gravy, it starts becoming thicker, Finallly add coconut milk, chopped  mint leaves and salt as per taste.
Then close the lid and cook it further few more minutes, then the gravy is ready, Garnish with coriander leaves  and serve it with Idlis or Dosas.

My Verdict: It was a very nice dish, only next time I thought I will still reduce the quantity of soya or use something else!, kids thought vada  had a weird taste!, never told them, They ate with Idli and later on with Rice, it went quite well with rice actually.
Thanks for this lovely recipe, I need to go to her blog as I have Book Marked few recipes which I would like to try especially the sweets!

sending this to Tried and Tasted event of Zlamushka's being taken care of by Lakshmi of Kitchen Chronicles and now guest hosted by Oh Taste and see Tried and tested event   from Taste of Pearl city

Of course another look at my vada curry I know you all wanted to see it right ?

take care c u soon ... not anymore posts today, may be tomorrow, Hope you are all cooking for my event from Raks Kitchen....

The post Vada Curry (spiced Soya mince and channa dal fritters in Tomato gravy) appeared first on My Veg Fare.

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