When the cookie monster attacks you, you can't just eat one and leave it especially these cookies :),  That's how my kids feel when they eat these cookies.  My children have declared that  this is the best cookie their mamma makes.  This is the best oatmeal cookies you can dream off.  I mean you can think off.  I would actually like to dedicate this cookie to my dear friend Madhuri, she loved them so much, she kept pestering me to post the recipe ( this was around 2 years back!! ) at last I made it to the blog!. I have been making these from around 3 to 4 years back, I know I never posted it.  It was usually in a jiffy I used to make it for some reason or the other, either to pack it for my kids or gift it to somebody and never got time to take photos, Oh! No, I did once but they were crap so discarded them.

These cookies are a killer combination, I would say combination made in heaven. If you have visited my blog you would notice that I love orange and chocolate combination a lot, works out perfectly a match made in heaven. I would say just like Tomato, Mozzarella, and Basil on a Bruchetta.

 I would actually like to dedicate this cookie to my dear friend Madhuri, she loved them so much, she kept pestering me to post the recipe ( this was around 2 years back!! ) at last I made it to the blog!. I have been making these from around 3 to 4 years back, I know! you did guess it right ? I never posted it.  It was usually in a jiffy I used to make these cookies either to pack it for my kids or gift it to somebody and never got time to take photos.  Oh! No, I did once but they were crap so I have discarded them.  Now, don't go there, I know what you are thinking :), do you (me) rate that these cookie photos are good? well, then I would say to my caliber I think they are Ok! Aha...

This is my top notch recipe. Everybody who has tasted my cookie love it.  I have always got a good feedback from everybody.  You should try it out and tell me if you like it.  Baking cookies is an easy peasy job and also kids would love to get involved, They are all grown up now and they don't get time to do things which they enjoyed when they were little.

Did I tell you, we had been getting some jobs done in our house and we had people working for various jobs and I fed them with my cookies and asking them about how they would rate it.  I remember one chap thinking!! he started munching and went on saying Mmm.., these are really delicious I can get the taste of orange and it really is crispy and chewy and very tasty.  This was my recent appreciation which I received from somebody whom I never knew before because I told them I was a blogger and would really appreciate their honest opinion.  what else would I need, one happy satisfied baker, they even asked me for the recipe!

Orange, Oates, Raisin and Chocolate chip Cookies

Recipe Author: Jayasri
Recipe Type: Breakfast/Tea-time snack
Prep time: 10 minutes
Cook time: 15 minutes
Shelf time: 4 to 5 days
Makes: 15 to 18 cookies

Ingredients:

1 ¾ (175 grms) Cup Rolled Oats
50 grms ( 1/3 cup) Whole wheat flour (atta)
75 grm Butter
½ tsp Baking powder
1/8 th tsp Baking Soda
1 Cup Orange Juice ( from 2 Oranges)
2/3 cup Brown Sugar
¼ cup Raisins (dried grapes)
¼ cup Chocolate chips
2 to 3 tbsp of Orange zest

Method:

Zest the Oranges, Squeeze the Orange juice ( I got nearly one cup of orange juice minus 1 tbsp) and keep aside

Take a large bowl take butter and sugar blend them well until well combined.  To this add Oats, whole wheat flour mix them with your hand until they resemble like crumbs to this Baking powder and Baking soda. Mix well.

Mix Oats, whole wheat flour , Baking powder and Baking soda. Take these dried ingredients and mix well with the above mixture using your hands they will resemble like crumbs.

Add Orange juice and zest and make it into a dough-like consistency, to this add chocolate chips and Raisins.

The dough will be a bit sticky not to worry it will be fine.  At this stage put it in a refrigerator for 1/2 to 1 hour.

Preheat the oven to 180 degrees for  15 minutes.

Take a cookie sheet place a parchment paper, using a scoop make round balls and flatten them a bit and place them on the sheet with a gap of 1 to 1/2''.

Place the cookie sheet and bake for 15 minutes depending upon your oven temperature.  you will notice that it is turning into golden in colour.  Take it out and allow it cool, before munching.

Notes:

1. I have baked these cookies many  times in different ways.  I have used just oats only without any flour and it turns out really well.
2. You can bake it with one large Egg if you like to use egg in your baking.
3. You can substitute all-purpose flour instead of whole wheat flour.
4. So, which Oats to use? you can use any Oats, I use porridge oats or Rolled oats, If the Oats are thick just grind it into a powder and use it as needed.

Print

Orange, Oats and Raisin chocolate chip Cookies - Eggless

These cookies are so delicious with the goodness of Oats and Raisins and with bursting flavours from the Oranges

Course Breakfast/on the go

Cuisine International Cuisine

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 -18

Author Jayasri

Ingredients

• 1 ¾ 175 grms Cup Rolled Oats
• 50 grms 1/3 cup Whole wheat flour (atta)
• 75 grm Butter
• ½ tsp Baking powder
• 1/8 th tsp Baking Soda
• 1 Cup Orange Juice from 2 Oranges
• 2/3 cup Brown Sugar
• ¼ cup Raisins dried grapes
• ¼ cup Chocolate chips
• 2 to 3 tbsp of Orange zest

Instructions

• Zest the Oranges, Squeeze the Orange juice ( I got nearly one cup of orange juice minus 1 tbsp) and keep aside
• Take a large bowl take butter and sugar blend them well until well combined. To this add Oats, whole wheat flour mix them with your hand until they resemble like crumbs to this Baking powder and Baking soda. Mix well.
• Mix Oats, whole wheat flour , Baking powder and Baking soda. Take these dried ingredients and mix well with the above mixture using your hands they will resemble like crumbs.
• Add Orange juice and zest and make it into a dough-like consistency, to this add chocolate chips and Raisins.
• The dough will be a bit sticky not to worry it will be fine. At this stage put it in a refrigerator for 1/2 to 1 hour.
• Preheat the oven to 180 degrees for 15 minutes.
• Take a cookie sheet place a parchment paper, using a scoop make round balls and flatten them a bit and place them on the sheet with a gap of 1 to 1/2''.
• Place the cookie sheet and bake for 15 minutes depending upon your oven temperature. you will notice that it is turning into golden in colour. Take it out and allow it cool, before munching.

Notes

I have baked these cookies many times in different ways. I have used just oats only without any flour and it turns out really well.
You can bake it with one large Egg if you like to use egg in your baking.
You can substitute all-purpose flour instead of whole wheat flour.
So, which Oats to use? you can use any Oats, I use porridge oats or Rolled oats, If the Oats are thick just grind it into a powder and use it as needed.

The post Orange, Oats and Raisin chocolate chip Cookies - Eggless appeared first on My Veg Fare.

Coming to the recipe here..

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

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

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

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

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

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

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

The post Stromboli appeared first on My Veg Fare.

Hi everybody, it's been a long time since I blogged, I thought I could never blog again with lots of things going on, needless to say, everything seems to get alright now, with this I won't go straight to my recipe you have to wait, I have to say a few things which are very important to me.
Today is my Thanksgiving day..... I have to thank few people who have been with me, encouraged me and helped me through my blogging adventure.
Blogging has not only brought happiness to me as a passionate foodie but wonderful readers who even though I haven't posted for some time who still like my blog and some readers who still write to me asking queries which makes my day, and also my dear friends and family who have always encouraged me on this and insist I should not stop blogging.
Let me start with few of my blogger friends Swathi, Gayatri, Suzanne and Kalyani who stood with me when I was in trouble, and encouraged me to post when I could.  Thank you very much dears.
I would also like to thank Nisha, Swathi, Shabs Cp, Swasthi Blank and Meena Bhatia for helping me to get back to blogging, From Last 1 and 1/2 weeks I was trying to post my recipes and my blog was not allowing to upload any images I was so stressed out and I did know what was going on and just 2 days back I realised that I don't have any space in my Picasa Web album.  When I placed this problem in FB all these ladies helped me out and here I am blogging again.  Thanks to all of you.
I have been baking a lot these days, My bread seems to disappear quickly so I have to definitely bake bread twice at least in a week.   This bread was basically for my daughter who loves to eat her bread only with Jam, she is not like the other to eat bread with cheese, pickles and leaves.  I was planning to make cinnamon rolls, that was when I saw this month's MM#12 Kalyani announced Fruits and chocolate as the Magic Mingle Ingredients.  So, I changed the filling with fruits it turned out really tasty and smelled great.

PEAR, NUTS AND DRIED FRUITS IN SWIRL ROLLS

INGREDIENTS:
FOR THE ROLLS
150 gms Whole meal Strong bread flour
150 grms White Bread flour
25 grms Wheat Bran
25 grms Water Roux
1 tbsp Honey
1/2 tbsp Yeast
2/3 + 2 tbsp water
1/2 tsp salt

FILLING:
1 Large Pear
4 tbsp of soft Brown sugar
4 tbsp chopped dried fruits ( Papaya, Mango, pineapple)
3  tbsp chopped Nuts ( Almond, cashew, pista, walnut )
1 tbsp Honey
1/2 Cadbury flake
1/8th tsp Cinnamon powder and Nutmeg powder

METHOD
Sieve together flours and bran, In a large bowl take yeast with 2 tbsp water and Honey and leave it for few minutes you can see small bubbles forming up that means our yeast is active now to this add all the remaining Ingredients under the Rolls add water as required, My flour needed 2/3 cup of water.
Just remember If you have prepared the Roux just then the flour might need more water, But if you had made it earlier like a day before and if it was stored in the fridge, add water little by little as you might not require the same amount of water and make it into a soft dough.
Knead dough for at least 10 minutes oil the dough and leave it to raise or double in size for at least 1 and 1/2 to 2 hours in a warm place
Meanwhile, make your filling.
Peel and chop pear into small pieces.  In a thick bottomed bowl take 4 tbsp of sugar, Honey and chopped pear and cook on a low flame with a lid closed after some time the pear becomes nicely cooked to this add the other Ingredients this helps in most of the liquid to get evaporated.  (do not add any water honey, sugar and the water in the pear helps it to get cooked ). It will be of semi-solid consistency, leave it to cool down.
Once the dough is raised punch it down and bring them all together, sprinkle some flour on to the surface and flatten the dough into a rectangle spread the cooled down filling on to it and roll down it from the long end.
Cut it down into 7 pieces, In each one of the pieces close one end of the filling by bringing together the dough together and place them on to the baking tray, line the tray with a parchment paper.
Preheat the oven to Gas Mark 4 / 180 degree
Leave the rolls for another 1/2 hour covered with a cling film the rolls rise again in a warm place. Once they raise.
Bake these rolls in a preheated oven at Gas Mark 4 / 180 degrees for around 25 minutes ( Check your oven temperatures ) until well done.
Take it out and leave it on a cooling rack.
Once it a bit cool enjoy these rolls...
Hope you like it...
stay tuned for more recipes to come soon......

This recipe goes to Magic Mingle #12 and also to Bake-a-thon.

Thanks to Champa of Versatile Vegetarian Kitchen who hosts Bake-a-thon every year, Last year I was planning to participate and before it began my computer busted and I just had to leave the group.  This year they had already started which I noticed today and wrote to her.  She and the other bloggers agreed to include me in their month-long baking marathon only this year it's going to be only for 3 days in a week and here I am with my first bake for this event.  The other bloggers who are with  Bake-a-thon are Preethi, Srivalli, Priya, Veena and sumana Deepak.

This recipe is also Yeast spotted.
Seniding this to Kriti's event, Brown sugar - know your sweetness, started by Jagruti

The post Pear, Nuts and dried Fruits in swirl rolls appeared first on My Veg Fare.

After coming here it was fine for a few months when kids were small and after that lot of things changed , sometimes when I am alone at home in the morning I don't want to make anything for myself and just eat whatever I get hands on!!,  but when it comes to corn flakes it is all time favourite in my house.
I keep looking for healthy options for my kids to have for breakfast, particularly my eldest who doesn't like to eat anything early in the morning likes to eat tidbits with her milk, her new passion these days is drinking Tea!!, when Gayatri asked us to bake Biscotti I was so very happy I have baked biscotti earlier and I have posted one with eggs, Chocolate Almond Biscotti.  Kids loved it, If you are a regular reader of my blog you would have noticed I try baking Eggless these days, and of course as this is an Eggless Baking Group I was quite happy going on with it.
I made a little mistake,  I pressed the dough it a bit more than necessary, so the biscotti's kind of became Biscuits, Whatever it was Biscotti or Biscuits.  Of course no compromising with the taste , it was delicious, as we loved it.
I have changed a few things in the recipe, trying to make it a bit healthier, Hope you like it.

EGGLESS WHOLE WHEAT AND OATS PISTACHIO APRICOT ORANGE BLOSSOM WATER BISCOTTI / BISCUITS ????
Recipe Adapted from Baking obsession
Makes 12

INGREDIENTS:
1 and 1/4 Oats (125 grms )
1 Cup Whole wheat Atta (140 grms)
1 Cup sugar (200 grms)
Zest of 1 medium Orange
Juice of 1 Orange ( I got 4 tbsp)
1 tbsp Chia seeds
3 tbsp Hot water
1 and 1/2 tsp Baking Powder
1/4 tsp Baking Soda
50 grms Butter
1 tsp Orange flower water
3/4th Cup Pistachios
3/4th Cup Dry Apricots

METHOD:
Soak Chia seeds in Hot water until needed
I used porridge oats and grinded it into a powder.
In a Large bowl mix Oats, wheat flour, Baking soda and Baking powder and sieve them together for at least twice. Just to make sure everything is well blended.
Cream together sugar and butter.
Blend Chia seeds with water and Orange juice into a smooth paste
Add this to the blended sugar and butter with Orange flower water and zest of Orange ,
To this add dried Apricots and chopped Pistachios, mix well.
To this batter and sieved flour and make it into a dough it is a bit sticky dough though.
Flour your hands and make two logs, and flatten it a bit ( I flattened it a far too much ).
Bake at 350 degree F/ Gas Mark 4 / 180 degree C ( But I baked my Biscotti's  at Gas Mark 3 as my oven gets too hot)
Check out your oven and bake,for 25 minutes until it is golden brown and firm to touch , Remove it from the oven and cool it on a wire rack for 10 minutes reduce the temperature of your oven to Gas Mark 2, with a sharp serrated knife cut it into 1'' slices, keep them flat on to the tray and bake again for an other 20 to 25 minutes. until crispy.

It stays for a week in an airtight container, it was tasty and delicious...
VEGANISIED : You can make it Vegan by substituting Butter with Oil.

Orange Blossom Flower Water : Here is a link to know how to make your own Orange Flower water
Shop here for your Orange flower water or even here.

Check out Gayatri's blog for the round-up and a beautiful array of biscotti's.
I am also sending this to Bake Fest Vardhini's event hosted by Archana 

The post Eggless Pistachio Apricot Orange Blossom water Biscotti or Biscuit !? with Whole wheat and Oats appeared first on My Veg Fare.

Hi everybody, Hope you are all doing well, I know I have disappeared from few days, it's a long gap between my posts, well, I have been so busy as Mom is here :))., Oh! I know its so wonderful to be with her here and enjoying her cooking completely. My kids have declared that their Mom is a super cook but their Paati ( Grandmother/Nan) is the world's best cook.  I will have to write about it more in my authentic recipes, which I am planning to post soon enough.  The reason for this little intro for my absence was because I took Mom few places here and still I need to show her some more, fingers crossed hope I will be able to cover as much as possible and I really don't want to miss this opportunity as she won't be coming back here again :(.
Today, I had to come to post this as you all know today is SRC Reveal Day. I thought of writing to my Hostess I might not be able to do it, but I just couldn't do it and really don't want to miss it, for two reasons going through Heather's blog when ever I had time, as her blog was in my phone permanently which I always do when I am assigned a blog!! and  I really wanted to bake and of course team spirit for SRC.
I feel  guilty and I never want to miss out, as this is such a big team and the stress and strain to manage this large group is not a easy joke. Hats of to the SRC team for that and thank them that I always come back to blogging just to post from SRC even sometimes I don't want to!!.

Suzanne my hostess had assigned me Heather's blog. She blogs at Fit Mama Real Food. A wonderful blogger with versatile things she blogs about. I had bookmarked a few like the Moist Banana bread, Zucchini Bread, Energy Balls, Nutella Balls and this Lemon and poppy seed bread. I have been going through her blog quite a few times when ever I got time to browse.  She is a fitness freak!!, Mom to a cutest kid, a good cook and loves to bake and cook good food no processed food and loves to eat what nature provides which turn into meals to please the little crowd!!, DIY and Organizer too.., and of course she is a food blogger, click on to her website you will know what I am talking about, I enjoyed going through her blog and do you want to know why I settled on to this recipe.., Just because of those words she wrote in this post made me feel that is what I always keep thinking when I get free time..
As Heather says:
Baking is total relaxation time for me.  When I need to get my mind off things, I head to the kitchen. When I’m bored I will bake.  If I want to procrastinate, I will bake.
I love to bake particularly Breads.., that's my favourite.
Coming to this recipe I had no poppy seed in hand and just got carried away with the recipe., I loved the texture of her bread as she has used Eggs (2) if you plan to make this Bread check out the original recipe. You will know what I mean. Looks really Gorgeous.  I had some Tutti fruity at home as I had baked a Bread out of it for them to take to school, the Left over filling I used it in this bread.  The bread isn't too sweet, it has the Lemony taste to it.

EGGLESS WHOLE WHEAT AND OAT MEAL LEMON, POPPY SEED, COCONUT AND FRUIT  BREAD
Adapted from Fit Mama Real Food with minimal changes

INGREDIENTS:
1 Cup ( 145 grms) Whole Wheat Flour
1 Cup (95 grms) Oat Meal Flour
100 grms Dried Fruits ( Dessicated sweet Coconut, Mango, Pineapple, Raisins, Cashews, Almonds )
3/4th Cup Natural Cane Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 Cup Butter
1 Cup Yogurt
1 tbsp Vanilla Essence
Zest for 1 Lemon
3 Tbsp Lemon Juice
1 tbsp white Poppy seeds ( Indian variety)

METHOD:
Preheat Oven to Gas Mark 1
In 2 tbsp of hot water soak Poppy seeds until you prepare the rest of the ingredients.
Take both the Flours and sieve together and keep aside.
In a Large bowl take the Lemon zest, Yogurt, Lemon Juice and sugar and mix them well together.
Grind poppy seeds with water into a paste ( It won't become too smooth ), add this to the above mixture to this add Baking powder, Baking soda you will start seeing bubbles forming.
Add melted butter to it and mix well.
Add Dried fruits to it.
Add the prepared flour little by little and mix well together don't over mix it.
Pour this on to the prepared Loaf tin and Bake at Gas Mark 3 for about 45 minutes and bake for an other 5 more minutes reducing the temperature to Gas Mark 2.
Totally bake it around 50 minutes I changed temperatures because of my oven.
Insert a toothpick to find out if it comes out clean then it is baked.

Take it out and cool it on a wiring rack leave it for a few minutes then slice it and Enjoy..,

This is perfect Tea Bread can also be enjoyed as a Breakfast bread.

Here are my dear friends who have posted recipes for you to devour and enjoy a visual view of their creations from their kitchen through their Lenses...., take your time and enjoy the recipes... before I sign off I need to do a little thing.., My apologies for posting it a bit late Please do forgive me April, Suzanne and my dear Heather... Hope you like it..
Heather this Bread is so delicious.., I just couldn't resist I usually don't eat too much of what I bake just for tasting & texture to find out how it has turned out, but when I was slicing it Mom & me devoured it. Thank you for this recipe it is a keeper.

I am also sending this Recipe to
Nupur's  ''Cooking with Spice - Poppy Seeds'' started by Anu's ''SYF and HWS - Cook with Spices
Sowmya's ''Taste of Tropics - Coconut'' started by Chef Mireille's event
Srivalli's Celebrating 4 years - Kid's Delight potluck Party
Swathi's Favourite Recipes Event - Breakfast Recipes
Archana's Bake Fest # 11 - started by Vardhini

The post Eggless Whole Wheat and Oats, Lemon, Poppy seed, coconut and Dried fruit Bread appeared first on My Veg Fare.

I know you must be wondering two posts in a day, I am not surprised, because last post was completely ready to post on the festival day, but missed posting it and it just carried on.. :), so decided to post it today morning, and this post is definitely will be posted today, as you all know today is SRC time :). The Secret Recipe Club is my Favourite time...

Every month I usually forget the dates and days for the posting of the events I participate, but with SRC I usually never forget the date, but most of the time I take a last minute decision to make the recipe, as I keep going through the blog whole month wondering what shall I make, but keep going through the blog, I think I usually get stuck to the recipe on the first round I look at a recipe and end up making it.
This month suzanne, My host has assigned me to Belcher town bites, of German mama, This is a blog from A to Z means Arepas to zwetschgen, totally wondering now right ?, I think she has baked and cooked from A to Z from every place on the Globe. If you want to find a recipe from some country just look into her blog you will find it, I couldn't really go through the whole blog, too many recipes to choose from, I first thought making some salad she has some 35 different salads!!, then wanted to try Turkish bread, but when I was googling, I was wondering about the toppings and the way it is made so the next one I kept going to was these Canadian Oatmeal rolls, the Maple syrup and oat meal attracted me to that recipe. She has wonderful blog with some amazing names and different recipes from nook and corner of the world.
Let's get back to the recipe then, I was browsing through google and was wondering what was so different about the oatmeal rolls, I have always baked oatmeal in my recipes but this was a little different.  I found out that they have used Eggs in one website, I found this recipe made with molasses I adapted some things from this recipe but left out molasses. I wanted to stick to the basic recipe from her blog but made with minor changes from her blog and made these rolls, they were delicious and turned out very well.
I really don't know how exactly the rolls are made, I wouldn't say that this is the authentic recipe, if any of you know the exact recipe do pass it on to me..
Here is how I made them...

NOVA SCOTIA CANADIAN OATMEAL ROLLS
Recipe adapted from Belcher town bites with minimal changes
Cuisine: Canada
Preparation: 20 minutes
Total time Pre-Baking: 5 hours
Baking time : 20 -25 minutes

INGREDIENTS:
1/4 Cup / 60 ml Milk
1 Cup / 100 gms Old fashioned Oats
1 Cup boiling water
1/4 cup / 60ml Maple syrup
2 tbsp oil
1 and 1/2 tsp salt
1 and 3/4th tsp Active dried yeast*
325 gms whole wheat Bread flour
1/4 Cup/  Wheat Germ (optional)**
50 gms/ 1/4 cup Cranberries
1/4 cup Orange Juice

* I had my last bit of yeast 1 and 3/4th tsp so I just used what I had so I had to change the recipe accordingly.
** I saw this added in one of the recipe links I found so just adapted it to make it healthier, so it is totally optional, you can substitute whole wheat flour or All purpose flour of 350 grms.

METHOD:
In a little bowl take cranberries, soak them in orange juice.
In a bowl take old fashioned oats, salt and  Maple syrup.
Pour boiling water over this oats  mix well and leave it for some time until it cools down. once you know it is nearly cooling down.
In a large bowl take yeast and 2tbsp of warm water leave it for 5 minutes.
Once you bubbles forming up and this makes you sure your yeast is active, add Oil and the Oatmeal mixture to it with wheat germ and whole wheat bread flour.
Combine them all well together use water if needed I did not use any extra water, knead the dough for 10 minutes, the dough might be a bit sticky, keep kneading just dipping your hand in the flour now and then the dough becomes soft and nice.
Drain the cranberries from the juice spread the dough, add the cranberries to it, mix well into it.
Oil the bowl and the dough Keep it in a warm place for at least 1 and 1/2 hour or until the dough doubles in size.
Preheat the oven to Gas Mark 3 / 170degree
Punch the dough once it is doubled, make 9 balls out of it, In a baking sheet sprinkle some flour and keep these on it, press them a bit.
Leave these rolls for an other 1/2 an hour or so or until you see that the rolls are rising again.
Sprinkle some oats on it and brush it with milk or either way.
Increase the Oven to Gas Mark 4, place the baking tray and bake for total 20 minutes.
After 10 minutes turn the tray for equal baking and reduce the temperature to Gas Mark 3 and bake for an other 10 minutes.
Remove the tray from the oven and place it on a cooling rack, after 5 minutes remove them from the tray and place them on the cooling rack, Just to ensure the base of the rolls don't get soggy because of the heat from the tray.
leave them to cool, slice them or top them with maple syrup and enjoy these delicious rolls.

Check out all SRC members from my group who enjoyed baking and cooking like me ... I am so looking forward like you all to see what they have been doing.... Enjoy...

Sending this to
Let's Party - Go bake it, of Surabhi Nayak
Love Lock series  - Bread of Divya's culinary journey started by Vidya
Bon Viviant - Baked Goodies by summes culinary bites
{*Linking to Bake Fest hosted by FOODOMANIA*} started by Vardhini
and it is Yeast Spotted !!!

The post Nova Scotia Canadian Oatmeal Rolls appeared first on My Veg Fare.

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.

Britain has lifted its ban on Hose pipe, as the past month it has rained so much that it had a record rainfall last month!!. Continuing my saga on gardening, My bean plants have grown so tall, with all my other herbs and salad leaves etc.., I have to take some serious step about this, so went and bought 3 bags of grow bags, may be tomorrow if this dry weather continues ( Yay!) fingers crossed I will plant them in my grow bags, only varuna deva ( rain God! ) must show some Karuna  ( sympathy ) on my plants and me, for all the hard work I have done to my garden, when they all bloom, I will definitely show some photos of my garden.
Kids are having exams I am unable to use my laptop as they are in need of it more than me, The other laptop ever so suddenly right on time for their exams has decided to get into some problems with the charger, now waiting for new one, they need the computer more than me, so I have decided to post pone my blogging for few days its as simple as they come top in my priority list now, Today they have gone to write exam and I am off work, so took this chance to post this quickly before they come back :).
Coming to this recipe., It's been a long time I made Nan, I usually stick on to Roti or pulka which is quick, simple and healthy recipe.., Nan's are usually made with plain flour in resturants as I don't use plain flour too much It's been a long time I used plain flour in my daily bread these days I always make Nan's, Kulchas etc.., everything with whole wheat flour.
When Kalyani announced this month's Magic Mingle #6 challenge as Coriander and Plain flour,  I decided to pair it with some wheat flour and made these Nan's. Hope she doesn't mind.

CORIANDER NAN 
serves 4 to 5

INGREDIENTS:
250 grms Plain Flour / Maida / All Purpose Flour
250 grms Whole wheat atta flour
1 and 1/4 Cup Water***
1/4 Cup Yogurt
1 tsp Salt
1 tsp Baking powder
1/2 cup chopped Coriander with stalks
2 Garlic cloves
1'' Ginger
2 Green Chillies (optional)

*** Use water according to the flour you are using, it might vary.  After adding yogurt and grinded mixture , add water accordingly to make a soft dough, as the liquid in the yogurt and grinded mixture has water in it and also  flours vary, take this as a guideline.

METHOD:
First of all wash and chop Coriander leaves with stalks, to this add Ginger and Garlic chopped, take all these Ingredients, grinding into a smooth paste, use water if necessary ( I used around 3 tbsp of water ).
In a large bowl, mix all the Ingredients said above with the smooth grinded paste to it, adding water as required to bring it into a dough.
Knead the dough for 10 minutes until smooth, cover it with a cling film and leave it for 1 hour.
Take a lemon sized ball, roll it into a  almost triangle shape or once you roll pull one side like having a tapering end ,  say around 1/4 '' thick or as I did I rolled quite thin , sprinkle some sesame seeds and roll it again so they are well stuck.
Mine puffed up like a pulka on the stove top which you can see in one of my photos!

On the stove top place a tawa / Pan sprinkle some water ** when it hot, turn the rolled out dough over it, cook it by placing a lid over it for just a few minutes, it starts bubbling up remove the lid, flip it on to the other side so it gets cooked well.
The other way you can do is, if your Tawa / Pan is not a non - stick one, ( which I would prefer if I am going to make a Nan on stove top ), The simple trick is if it is a Iron / Almunium one when you sprinkle water on the Tawa and place the rolled out Nan dough on to it, It gets stuck to the pan, once it is cooked underneath mildly because of the heat,  then Nan gets stuck to it.
Remember before it gets well done not too much before it looses its grip, turn it upside down on the stove top so that the top side gets cooked by that time you would have seen that they would have puffed up here and there and when turned upside down and on direct heat when it cooks gives a tandoori cooked Nan effect :)).
To do it oven: Just place these on to a baking sheet and bake for 10  min on Gas Mark 7 / 425 degree F/ 220 degrre Centigrade ( depending upon your Oven Gadget )
If it has a handle Perfect or using tongs or a grip holder turn the Tawa / Pan upside down on to the direct fire, a little above so they don't get burnt.
Then brush the Nan with butter or ghee and serve it hot.

Tip : 

1. I put the Sesame side on to the tawa than the other way round, this way when cooked the sesame seeds fall of the Nan because of the water sprinkled and rolled out into the dough.
2. To make it vegan substitute with soy yogurt and omit butter in this recipe.
3. You can also cook this on a barbecue set and gives a wonderful smoky flavour too.. how you can do this is with a fine meshed splatter which is used as splatter screen when cooking on stove top, can placed on the meshed top of the barbecue stove and put the Nan on the splatter gaurd and cook on both the sides watching it carefully, as you are cooking it directly on the fire.

I served it with Aloo - Capsicum Dry curry I will post the recipe in my next post

I am sending this to Magic Mingle of Kalyani's 
also to Kalyani's Fast food not fat food started by priya's now serving.
PJ of simply foods lets cook for barbecues and picnics
Jagruthi's Cooking odyssey Know your flours - Whole wheat flour

The post Coriander Nan ( Indian flat bread ) appeared first on My Veg Fare.

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

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

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

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

INGREDIENTS:
3 Cups ( 385 grms ) Old Fashioned Oats

1 ¼ Cup (185 grms ) Whole meal plain flour

½ Cup (115 grms ) Butter

1 Cup (165 grms) Fairtrade cane Sugar

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

½ salt

1 tsp Pure Vanilla Extract

1 Tbsp Vanilla Sugar

½ tsp Cinnamon powder

2 Tbsp Flax seed

1/4 Cup Milk Powder

1/2 Cup warm Milk

6 Tbsp hot water

¼ Cup ( 57 grms ) Butter Scotch Chips

¼ Cup (57 grms) chopped Dates

METHOD:

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

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

Soak Flax seed in  Hot water.

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

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

Stir in both the chiips and dates into this cookie batter

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

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

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

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

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