Spinach Handvo

Ingredients:

Handvo Batter:

Rice                                   - 1 cup
Lentil Mix                                 - 1/2 cup each ( arhar,chana daal )
Fenugreek Seeds           - 1 tspoon
Yogurt                                       - 2 tblspoon
Baking Soda                             - 1 tspoon
Green Chili Paste                     - 1 tspoon
Ginger  Paste                          - 1 tspoon
Garlic  Paste                            - 1 tspoon
Turmeric Powder                     - 1 tspoon
Red Chilli                  - 1/2 tspoon
Lemon Juice/Pickle Gravy      - 1 tspoon  (Optional)
Citric Acid                               - 1/4 tspoon
Baking Soda                            - 1 tspoon
Jaggery                                    - 1/2 cup
Salt                                          - 2 tspoon
Oil                         - 2 tspoon
Spinach                 - 1 cup finely cut and blanched

For Tempering / Sprinkle :
Oil                                           - 2 tblspoon
Red Chilli                                - 2-3 whole
Hing                                         - a pinch
Mustard Seed                           - 2 tspoon
Sesame Seeds/Til                     - 2 tblspoon + 1 tblspoon for sprinkle
Peanuts                                     - 1/4 cup
Fried Onions                             - 2 tblspoon

Method:

Making The batter:
Wash and Soak Rice and both lentils along with fenugreek seeds for overnight.
Now grind soaked rice, lentil and fenugreek seeds with the help of water.
Make a thick smooth paste, sprinkle water while grinding.
Do not mix a lot of water to make it a runny batter.

Making Handvo Mixture to Bake:
Mix the batter well.
Now add 2 tblspoon yogurt, 1 tspoon salt and mix well.

Keep it to ferment. If the weather at your place is hot or warm keep the batter for 4-5 hours and if it cold and chilli ferment it for 7-8 hours.

Once fermented add jaggery and mix well to get the jaggery melted very well.
Now we will add the spinach in the batter and mix well to avoid any lumps.
Now its time add the spices.
Add in the green chili, ginger, garlic, red chili, turmeric, salt, citric acid, baking soda, oil and also the pickle gravy or lemon juice.

Mix the batter very well to form lump free batter.
Taste it and adjust the Spices accordingly.

Pre-heat the oven to 190c and grease a 8"-10" pyrex tray.
Now we will prepare the tempering.

Warm the oil in a pan, add in the mustard seeds, sesame seeds, red chilli, hing, Peanuts and let them pop.
Now add the tempering to Handvo Batter and mix well.

Pour the batter into the greased tray.
Sprinkle some more sesame seeds and fried onions over it.

Now bake the Handvo for 1 hour or until a toothpick inserted comes out clean.
Cool the handvo and cut into desired sized pieces.

Serve with assorted chutney or pickles.
This is a very good option as a breakfast, brunch or starter in a party.

Whole Wheat Sesame Seed Crackers

Since I have figured that baking is not "Complicated" , I've become a fan of baking. Cookies and crackers are another step towards my baking journey. I nowadays try to make new recipes of cookies and crackers. I choose to make them in little quantity, so that I get another chance of making new flavour of them.

I use to buy sesame seed cracker from shops, as I do LOVE them with my tea. So thought to try baking them myself and with wheat flour. Aim was to get right crunch and flavour. So tried my hands on this recipe and thankful to say that I got almost there.

I still feel it needs a bit of tweaking, which I need to figure out. I'll update the changes, once I'll perfect the taste I want. Kids and family was happy with the way I made them, as they liked the subtle flavour of black pepper and seeds.

Very easy and quick recipe for any teatime gathering. You can top them with different topping of cheese, condiments or dips. Try the recipe in your kitchen and leave your feedback in the comments below..............Until next time, Happy Cooking Friends, Saumya

Ingredients:

Wheat Flour                               - 1 cup
Baking Soda                               - 1/4 tspoon
Baking Powder                          - 1/2 tspoon
Salt                                             - 1 tspoon or to taste
Sesame Seeds                             - 2 tblspoon
Poppy Seeds                               - 1 tspoon
Black Pepper                              - 1 tspoon
Butter                                          - 2 tblspoon
Milk                                            - 4 tblspoon


Method:

In a deep bowl, Sift the flour, baking powder, baking soda and salt into a bowl, then mix in the sesame seeds, poppy seeds and black pepper.

Using your fingertips, rub in the butter until it resembles fine breadcrumbs.
Or in the Stand mixer use the paddle attachment and ad the but, now mix on low speed until it looks like crumbs.

Make a well in the centre, then add cold milk.
Now mix it with your hands to make it a smooth dough. Don’t overmix.

Chill the dough for 15 minutes in the fridge.
Meanwhile Preheat the oven to 180°C. Line 2 baking tray with parchment paper.
Roll the dough into 1-2mm thick circle. Prick it all over and cut the choice of shapes out of it.

Place them on the baking sheets. Repeat until all the dough is used.

Bake the crackers for 20-30 minutes or until lightly golden.
Once starts to turn golden take them out from oven and move on to a wire rack to cool down completely.

You can serve the crackers with various toppings or plain with your choice of Tea-Coffee.

Wholewheat Banana Orange Almond Loaf

Cake, Cupcakes, Pastries, Muffins, Cookies!!!!! Thats whats in my mind nowadays. How strange is that ? When you want to stay away from Carb you just think about Carb but Carb. I'm on to mission of baking cookies and cakes with wholewheat. I just want to finish everything in my pantry and want to shop again. It's like spring cleaning of my pantry. Whatever I see as a leftover packs, I feel like making/baking something with that, Specially nuts and berries.

Once I read somewhere that women who eat whole wheat weigh less and that stuck in my mind. Whole grains, if used intelligently in the diet, helps in lot many everyday problems in women's health. Improvement in Metabolism, Prevention from Type-2 diabetes, Prevents gallstones, Relief Chronic Inflammation, Helps in prevention in breast cancer and what not. Women should thankful to Wheat/Wheat Flour/Whole Wheat grains, as they are really helpful for their well-being.

Nuts, specially Almonds have always been known for their goodness of good fat and brain development. They help in lowering your cholesterol, reduce the risk of heart disease, Prevents your body from cardiovascular diseases and what not. If eaten with it's skin, you increase the benefits of Almonds for rejuvenating your skin health. Some research says, Almonds help you maintain your weight loss as well, as Almonds good fat helps release the energy from body and keeps you going for long time.

I, as you all know, am a big fan of whole grains, nuts and berries. So to finish my left over almonds and mix berries, I chose to make some whole wheat almond loaf for teatime. I was left with ripe bananas, Almonds, and 1 orange on the worksurface. So here goes my hands and brain to start the recipe and bake a delicious eggless loaf to with evening tea. Recipe of this loaf is very easy and can be made with everyday ingredients in your kitchen. Try your hands on this recipe and enjoy a wholesome delicious and healthy Cake with your choice of drinks.......................... Until next time, Happy Cooking friends, Saumya

Ingredients:

Wheat Flour                                           - 1-1/2 cups
Ripe Bananas                                         - 3 medium
Orange Juice                                          - 1/4 cup
Brown Sugar                                         - 1/4 cup
Oil                                                         - 1/4 cup
Baking Powder                                     - 1 tspoon
Baking Soda                                         - 1/2 tspoon
Orange Essence                                    - 1 tspoon
Salt                                                       - a pinch
Chopped Almonds                               - 1 cup
Mixed Berries                                      - 1/4 cup (optional)


Method:

Preheat your oven to 180. Grease a loaf pan with butter and keep aside.
Peel and mash the bananas with a fork or you can use a blender.  Blend in the orange juice with bananas.
Mix in the Essence, Oil and Sugar in the banana and orange puree.
Add in the dried mix berries. This is an optional step, I just saw them and added them.
Sieve the flour, baking powder, baking soda, and salt in big mixing bowl, keep aside.
Coat 3/4 cup of Almonds in the flour mixture.
This ensures that the Almonds do not sink to the bottom of the pan while baking.
We will use the remaining almonds for garnish.
Fold in the coated Almonds with flour mixture.
Now gently mix the dry ingredients with the wet ingredients with the help of a spatula, making sure not to over mix.
Pour the batter in the greased pan and give it a gentle shake/ tap on work surface to take out any air bubbles.
Garnish with the remaining almonds on top of the Loaf.
Bake the loaf for about 40 minutes, or until a toothpick inserted at the center on the bread comes out clean.
The cooking time depends on the oven temperature.
Let the loaf cool at the kitchen counter for 5 minutes in the pan and then place it on the cooling rack to cool completely before slicing.
This Loaf can be stored upto 3-4 days in an airtight container.

Leftover Vegetable Pulao and Cheese Patties

I quite "not throw" but use the leftover food most of the time, especially the dinner leftovers. Most of the dinner leftovers make very good Breakfast Dishes. I always look for the "leftover Rice and Chapati" to use in making something delicious for breakfast.

For instance, from one of the dinner recently, I was left with 1 and 1/2 cup of Vegetable Pulao. I was thinking it's not even a full portion for someone. So thats going to be converted into something else. Kept it carefully in the fridge and next morning i was up with a recipe in mind for a tasty breakfast.

I gathered all the ingredients, in my mind for this breakfast treat. Mixed it all up along with the leftover Pulao, shallow fry that and we have yummy, tasty, delicious Patties to go with Buns, Cookies and morning drinks for breakfast.

Here's presenting Leftover Vegetable Pulao and Cheese Patties. Kids simply loved eating them with out any fussy morning face, Hubby asked me to make them again whenever we have any leftover pulao and me so happy to see them having something they liked.

Try this quick, simple and easy recipe in your kitchen and see your family members face lighting with joy and mouth singing praises for you. Let me know your feedback in the comments below.................... Until Next Time, Happy Cooking Friends, Saumya

Ingredients:

Leftover Vegetable Pulao                     - 1 - 1/2 cup
Gram Flour                                           - 3 tblspoon
Grated Cheese                                      - 2 tblspoon
Desiccated Coconut                             - 1 tblspoon
Salt                                                       - to taste / optional
Red Chili Flakes                                  - to taste / optional
Lemon Juice                                        - 1 tblspoon
Oil                                                       - 2 tblspoon to shallow fry

Method:

In a heavy bottom pan, dry roast the gram flour for 3-4 minutes.
Tip over the roasted gramflour into the Pulao bowl.
Now add cheese, salt, chili flakes, lemon juice and coconut into the same bowl.
Mix well with your hand to give it a texture of loose dough. Refer the picture.

Divide the Pulao dough into 8-9 equal pieces with greased hands.
Heat a heavy bottom pan on medium heat.
Grease your hands again and shape the dough balls into patties.
Shallow Fry the Patties , 4-5 at a time, giving them space to cook properly.
Fry them until golden from both sides, flipping carefully in between.
Once all of them are done, Patties are ready to be served, as a starter, light lunch with salad, tea-time snack or breakfast as we did.
You can also sandwich them with buns, baps or Pav with Chutneys, Condiments or sauces.
Enjoy the light, crunchy and filling patties.

Notes:
You can also use Oats powder, but I was run out it so used gram flour.

You can replace Cheese with crumbled Paneer.

Coconut is totally optional.

Spices are also optional, if the Pulao is spiced and floured extremely hot.

Mango, Pineapple and Cranberry Muffins

I prefer making muffins and cupcakes, over loaf and big round cakes.  I've noticed that eggless cakes/muffins taste better if consumed atleast 10 hours later. Not sure about the reason but it's my personal observation. I normally bake the cakes /muffins/loafs/cupcakes in the morning and they taste amazing by evening. The texture changes and sweetness enhances.

I often wondered about the difference in Cupcakes and Muffins. If you are a foodie, you might know that English Muffins and American Muffins are different. In America Muffins are made just like cupcakes. In UK, there is a flat bread type, made on griddle, is called Muffin. American Muffins are good in a way everyone gets their own individual size of cake. Muffins can be made sweet or savory. We usually make savory muffins for breakfast.

As it is a season of exotic fruits, I thought to make muffins with those exotic fruits. I found 2 packs of Mango and Pineapple bites, leftover in Kids Snack Pantry, Some dried cranberries left from cereal drawer. You all must be knowing by now that I'm a big fan of baking with whole-wheat flour.

So assembling all the ingredients and heating the oven helped me make these deliciously sounding Muffins. We were planning a short getaway from home, so made few more for holiday. Easy peasy recipe as always, try them and you will pat yourself on the back for good job. Drop your feedback in the comments below.............Until next time, Happy Cooking Friends, Saumya

Ingredients:

Whole Wheat Flour                 - 1 cup
Corn Flour                               - 1 tblspoon
Baking Powder                        - 1 tspoon
Baking Soda                            - 1/2 tspoon
Muscovado Sugar                    - 1/4 cup
Oil                                            - 1/4 cup
Yogurt                                      - 2/4 cup
Lemon Juice                             - 1 tspoon
Orange Extract                         - 1 tspoon
Dried Mango bites                   - 2 tblspoon
Dried Pineapple cubes             - 2 tblspoon
Dried Cranberries                    - 4 tblspoon
Water                                       - 2-4 tblspoon (depending on flour/thickness of batter)


Method:

Preheat the oven to 180c and line the tray with 10 muffin liners.
In a deep mixing bowl, Mix Sugar, Yogurt, Oil and Orange extract, until the sugar is totally dissolve.

Sift Flour, Baking Soda and Baking powder into yogurt & sugar mixture.

Add in the cornflour, mix dry and wet ingredients well to avoid any lumps.

Now add int the dried fruits, if you find them very big in size, chop them before adding in.

At this time I added 2 tblspoon of water and 1 tspoon of lemon juice into the batter.
Adding water loosened the batter a bit and lemon juice made air bubbles into it.
Do not keep the batter for later baking.
Pour in the batter into muffin liners and bake them for about 15 minutes or until they are golden on top and skewer comes out clean.
Leave them to cool for 5 minutes in the tray and then take them out on cooling rack to cool completely.

Muffins are ready to be served with choice of drinks. These are excellent treats for kids as their after school snack.

Baked Moong Daal Kachori / Baked Mung lentil Stuffed Bread

Kachoris are all time favourite item in my house. We can eat them in ay meal time, be it breakfast, lunch, brunch, teatime or dinner. We eat them with tea, shakes, make like chaat or as and how we want to eat them. At the same time I need to keep an eye on everyone's oil intake and health. Afterall healthy family is a happy family.

This time when everyone demanded for Kachori I baked them. To my surprise family loved them and ate them until only 2 left for me. I'm ok with that, just because they enjoyed it. How satisfy you feel, when you see your family smiling while eating.

I also made one batch to take them with us on our Caravan Holiday. Very handy snack, when you do not have extended kitchen gadgets just like your own kitchen. Made some muffins and cookies as well for that holiday. Will post the muffin recipe soon.

The recipe is also not very complicated, I would not say very easy but still easy to make. Baking will also reduce the work of frying and less heating of you kitchen in these hot summer days. So try this recipe and this time bake the Kachoris instead of frying. I'm sure you will love them. Let me know your feedback on these baked kachoris by commenting below........Until Next Time, Happy Cooking Friends, Saumya

This recipe will also represent the blog at this Month's Monthly Masala Party at WhitBit's Indian Kitchen. Visit the link and see more Indian recipes and spread the love.

Ingredients:

For the Dough:
Whole Wheat Flour                     - 1 cup
Plain Flour                                   - 1/2 cup
Semolina                                      - 1/2 cup
Cornflour                                     - 1 tblspoon
Amchoor                                     - 1/2 tspoon
Red Chili Powder                       - 1/2 tspoon
Salt                                             - to taste - 1 tspoon
Butter/Oil                                   - 2 tblspoon
Yogurt                                        - 1 tblspoon
Water                                         - as required

For The Stuffing:
Moon Daal/Mung Lentil          - 1 cup washed and soaked overnight
Carom Seeds/Ajwain               - 1 tspoon
Turmeric                                  - 1/4 tspoon
Coriander Powder                    - 2 tspoon
Amchoor                                  - 1/2 tspoon
Red Chilli Powder                   - 1/2 tspoon
Garam Masala                         - 1/2 tspoon
Salt                                          - to taste
Oil                                           - 2 tblspoon


Method:

Wash and soak the Moong Dal overnight.
Pressure cook the daal with just 1/2 cup of water for 2 whistles, just to soften it.
Take it out from the pressure cooker and keep aside.
Meanwhile lets prepare the dough for the Kachori.
Mix all the dry ingredients listed under "For the Dough" except water, in a deep mixing bowl/stand mixer.

Add Butter and Yogurt and Knead it to a stiff dough with the help of water.

Keep the dough aside, covered with a damp cloth.

Now in a pan/karahi, heat 1 tblspoon of oil, when warm ass carom seeds into it.
When seeds start to crackle, add the Cooked daal and all the dry spices, Turmeric, Coriander powder, Amchoor, Garam Masala, Red Chili powder and salt.

Start mixing the daal in the pan with spices and oil.

Keep mixing and pressing the Daal to make it in to the mushy texture. Keep mixing and roasting until it becomes dry and starts to leave the pan from all sides.

You can roast the Daal as much as you like to make it crispy or keep it soft.
Once roasted and mixed, take the daal out on a plate and let it cool down.
Pre heat the oven to 200c. Prepare a baking tray with nonstick paper/mat.
Divide the Dough into equal portion of 18-20 balls, and shape them into balls, depending on the size you like.
I made 18 dough balls out of this quantity.
Spread balls into round discs, place a portion of cooked daal mixture, pinch the edges together and seal into a round.
Brush the kachoris with oil and place them on the lined baking tray.
Put tray in the preheated oven and bake for 8-10 minutes or until golden brown.
Do not over cook the Kachoris if the don't look very dark brown, as they will keep cooking with the heat inside them, just like other baking items.
Take the Kachoris out from oven once golden and keep them on cooling rack to let them cool a bit.
Serve the Kachoris with choice of Chutneys and Dips.

This recipe will also represent the blog at this Month's Monthly Masala Party at WhitBit's Indian Kitchen. Visit the link and see more Indian recipes and spread the love.