July 10, 2018

Quinoa Chia Multiseed Bread (Vegan ~ Gluten Free ~ Dairy Free) #BreadBakers

I was searching for Gluten free Bread and have some options as being an Indian we do have a lot of breads made of gluten free flour. But many have an elaborate process has to first making the dough, rolling it and then cooking on a pan or flattop. There are a few which can be baked too, but then while I was searching I saw this bread Pepita Quinoa chia Bread on Pinterest and immediately fell in love with this. 

So what is Quinoa, it is a plant in the same family as amarnath. It is a source of protein, dietary fiber, Vitamins & minerals. It is gluten free and easy to digest. 

Quinoa is relatively new to me and I am on the lookout of new recipe for Quinoa. What made me do this bread, is that is so simple to make and is egg less, dairy free, gluten free and without any laborious process. Just add in all the ingredients in a blender or a food processor and you are done, sit back and relax while the bread is baking. The original recipe called in for Pepita, but I added a mix of Pumpkin and Sunflower seeds as I had that in hand. The only thing to remember in this bread is you need to plan in advance as we need to soak in the Quinoa and the Chia . Soaking the Quinoa softens it a bit so that it can be processed in the food processor and Chia is soaked in water as it needs to be hydrated. It swells and is good for your body. Also it forms a gel like structure and acts as an egg replacement. That’s it, the next day you just mix everything and its done. 

This bread also does not contain any yeast and is very nutritious as Quinoa has protein, fiber and many essential vitamins and nutrients. Top it up with chia seeds, Sunflower and Pumpkin you are making a super food. The bread is relatively moist. When I did cut the first slice of the the bread, I was like will I eat this. But I happily enjoyed it with Cheese and the crunch from the seeds is lovely. I now daily enjoy this as my morning healthy breakfast. 

I am baking this bread for our Bread Bakers event where each of us take turns in hosting and decide on a theme. Our host this month is multi talented Stacy Livingston Rushton from FoodLustPeopleandLove. Her blog has a huge collection of baked goodies sweet and savoury and I have few bookmarked to do. Thank you Stacy for giving me the opportunity to add a recipe in this event.

So here goes the recipe:











So here goes the recipe:



Ingredients 


  • 300 gms Quinoa
  • 6 gms Chia seeds
  • 1 Cup Water (½ cup for soaking chia + ½ cup for the bread)
  • ¼ Cup Olive oil
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1.5 tablespoon Cider Vinegar 
  • Sunflower + Pumpkin seeds (I did not measure this, simply sprinkled on the top as required)
  • Olive oil for greasing the tin
  • Pinch of salt (Optional)

Preparation

  1. Wash the quinoa in tap water and soak. Leave it in the refrigerator overnight. Amount of water does not water, but add sufficient water as I found that Quinoa soaks some water.
  2. Put the Chia seeds in some water and stir. The original recipe called for ½ cup water, But I just added as required. Leave this as well to soak in the refrigerator. 

  3. The next day Preheat oven to 170C. Grease or Spray a loaf pan with olive oil or any cooking spray.
  4. Drain the Quinoa and add it in the food processor.

  5. Add the Chia gel, ½ cup water, olive oil, baking soda, salt and vinegar. Process for 1-2 minutes, until all is well combined and the quinoa and chia is broken down. You might have some whole as well.

  6. My batter was a bit runny and not very thick, probably because I did not measure the water while soaking the Chia. 
  7. Pour the batter into a greased loaf pan and sprinkle the top evenly with seeds.



  8. Sprinkle a pinch of salt if requred.
  9. Bake on the bottom rack at 170C for 90 minutes.
  10. I tested by inserting a toothpick, it came out a bit moist but not sticky. I removed the bread from the oven after 90 minutes.
  11. Let it cool completely before cutting into slices. Since the bread is very soft it is extremely important for it to cool.
  12. You can enjoy it as is or toast it and enjoy it with this yummy Homemade Mix Fruit Jam 





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#BreadBakers 

July: Gluten Free Breads

Enjoy the Different Gluten Free Breads this Month


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

BreadBakers

July 9, 2018

Collection of 24 Different types of Indian Sweets | 24 Ideas for Indian Sweets


Last Month me and my Blogging marathon friends dished out the some of the yummiest, droolicious , some traditional and some fusion's of Indian Sweets. Thanks to all my blogging friends for contributing to this theme.

Check out this Beautiful collection of 24 different types of Indian Sweets all at one place. Click on individual links to get the recipe's.


Indian Sweets









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July 5, 2018

Whole Wheat Banana Bread | Cake

What do you do when you have too many banana's and they are too ripe to be eaten or just that you do not want to eat. Sometimes due to the weather, they ripen fast and we are unable to eat it. In those cases it is best to keep them in refrigerator to delay the ripening process. Banana also freezes well, so that is another option if you do not want to eat or cannot think of any good recipes. But I have a few of them. Whenever I have ripe banana's I make my son's favorite, Whole wheat Banana Pan Cake or Whole Wheat Chocolate Banana Pan Cake, or a milkshake like, Oats Plum Banana MilkShake. Today I am showing you yet another Banana recipe made from Whole Wheat which is healthy as it is made of whole wheat and the problem of ripe banana's is solved. 

I generally add Chocolate Banana Bread, but this time I simply skipped the chocolate as I wanted to make just the Banana Bread and see if it will be eaten by my children. Both of them enjoyed happily. 
I took about half of the bread in my office, as for long have not bought anything and before lunch time it was all gone. So you know that it was perfectly done. 

This bread is very simple. Just take all the dry and wet ingredients in separate bowl, and then simply mix everything together and you are done. You do not need to beat the eggs till pale or beat the butter and sugar etc. My bread was a bit dense as you can see in the picture and that is only because of whole wheat flour. But it was perfectly moist and smooth. I love to add a mix of toasted and chopped walnuts or pecans in my bread/cake. It adds to the crunch and you feel like having a bite. One can replace it with only walnuts or pecans or almonds, as one wish too. 

I am sending this bread for my first A-Z Recipe Challenge where in this month we need to cook something starting with B. I missed the A challenge as I recently joined this group. I have other ideas with B which earlier I was going to make, but then this Banana's were calling to be massacred :-) :-)



Whole Wheat Banana Bread | Cake


Whole Wheat Banana Bread | Cake


Whole Wheat Banana Bread | Cake


Whole Wheat Banana Bread | Cake



Whole Wheat Banana Bread | Cake



So here goes the recipe:

Ingredients 

  • 113 gms (1/2 Cup) Melted and cooled, Unsalted Butter
  • 230 gms (3/4 Cup) Granulated Sugar (Original recipe called for Castor Sugar, I simply used Granulated)
  • 230 gm (1.3/4)  Whole Wheat flour
  • 2 medium eggs, lightly beaten
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 Large (about 1.5 Cups) Ripe Bananas, mashed well 
  • 1 teaspoon pure vanilla Extract
  • 1 Cup Walnuts or pecans or Almonds

Preparation 

  1. Roast the nuts in a pan until they are lightly toasted or alternatively you can let them bake for 5-7 minutes until lightly toasted.
  2. Preheat the oven to 180 C
  3. Prepare a loaf tin (8 x 21 cm), by greasing it or lining it with grease proof paper.
  4. In a large bowl combine the dry ingredients. i.e. Sift the flour. Add in the sugar, baking powder, baking soda, salt and cinnamon.
  5. Once the nuts are cooled, coarsely chop them.
  6. Add this to the dry ingredients and give it a quick mix.
  7. In another bowl, mash the banana's if not mashed. Mash it all evenly, this can be simply done with a fork. 
  8. Lightly beat the eggs and add it to the bananas . Add the melted butter and vniall and mix everything with a spatula or a wooden spoon. 
  9. Add the wet ingredients to the dry and lightly fold it. Do not over mix. But be sure that you mix everything. Sometimes a dry batter is left at the bottom.
  10. Add the mixture to a greased loaf pan.

  11. Bake the Bread/Cake in a preheated oven for 50-60 minutes. Pic below Just out of the Oven.
  12. Whole Wheat Banana Bread | Cake

  13. Enjoy it in Breakfast or as a dessert 
Whole Wheat Banana Bread | Cake


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    Whole Wheat Banana Bread | Cake



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    July 2, 2018

    Kashmiri Dum Aloo (No Onion, No Garlic)

    Dum aloo is one of my favorite dish but unfortunately I have made it just once and long back as my DH does not like it. Even this time while I was Cooking he was like no I don't want that. But I promised him it won't be that typical restaurant taste or the sweet taste generally we get when we have it in restaurants. So for this the challenge was to make it the authentic way as well as spicy. When I was reading recipes for this I found out that the typical dish is spicy and not sweet, else the general notion is it will be sweet. 

    I made this dish for our event at Shhh Cooking Secretly group, to cook food from the state of Jammu & Kashmir. Jammu and Kashmir the mini Switzerland of India , often referred as J&K, is divided into three primary regions Jammu, Kashmir and Ladhakh.  It has long stretches of frivolous snow clad mountains, the gleaming blue water and clear skies. It is home to several valley's and is really a paradise in itself. I had visited Jammu and Kashmir twice once to the holy shrine Vaishno Devi in Jammu and once to Patni Top. Patni Top is really beautiful, we visited in summer and it was still cold, it is said that in winter it is covered with snow. Jammu and Kashmir is the summer capital of India(check). This place has loads of apples, walnuts and the famous saffron. I can write loads on this but have to cut short.

    My partner for the month was Sujata Shukla who blogs at PepperonPizza and has a wonderful collection of recipes. You can also connect with her through her facebook page PepperonPizza. She is fond of travelling and reading books. Do check out her recipes where she gives out detail step by step instructions for every recipe. I am sure you will try and bookmark a few to try like me. 

    So in this Shhh Cooking Secretly group we give each other 2 secret ingredients and based on that we do the cooking for the chosen theme. Then we first post the picture in the group and the fun starts, i.e. the guessing game of the secret ingredients. She gave me two versatile ingredients yogurt and turmeric and in no time I could decide that I would be making Kashmiri Dum Aloo. I gave her two secret ingredients, apple and fennel and she dished out the most delicious Kashmiri Green Apple Brinjal Curry. Do click on the link for the recipe.

    So back to the recipe, for the first time I have used Kashmiri degi mirch as it is said to be less spicy and imparts colour to the dish. The recipe is very simple and fuss free, it has no Onion and garlic and easily done within minutes. Traditionally the potatoes are fried but I have shallow fried them to cut the fat. Using mustard oil is must as it gives a unique taste to the dish. My baby potatoes were a bit on the long side, as we usually get here, so I cut them into half, one can use it as is. The other reason for cutting in half is the spices get infused in it.

    One can add water according to the consistency required. I wanted my gravy of dum aloo to be on thicker side so I did don't add more water. Also keep in mind that the aloo(potato) will soak some gravy if u make ahead of time, I missed that and my gravy was almost all gone when we sat for dinner. So I added a bit more water, boiled it and added it to the gravy. It's as per your preference. You can see pictures of both below. The original recipe is taken from here. So coming to the recipe:



    Kashmiri Dum Aloo



    Kashmiri Dum Aloo


    Ingredients


    • 500 gms Baby potatoes
    • 3 teaspoon Kashmiri Red Chilli powder (Deghi Mirch), mixed in 2-3 tablespoon water
    • 1/2 tablespoon ginger powder
    • 1 tablespoon fennel powder (I prepare my by dry roasting fennel seeds and making a powder of it in a mixer or blender)
    • 1 teaspoon of Cumin seeds (Jeera)
    • 1 inch Cinnamon (Dalchini)
    • 3 Cloves (Long/Lavang)
    • 1 Black Cardamom (Badi elaichi)
    • 4-5 Black peppers (sabut kali mirch)
    • 1 Green Cardamom (Choti Elaichi)
    • 6 tablespoons fresh full fat curd (beaten or whisked)
    • 1.5 cups water
    • 2 tablespoon Mustard oil for shallow frying and 2 tablespoon for making the gravy. (Try to use Mustard oil as it imparts flavour)
    • Salt as required
    • Some Cumin seeds for garnish
    • 1/2 teaspoon Asafoetida
    • Coriander for garnish

    Preparation

    1. Boil the potatoes in enough water for 1 whistle.
    2. If you do not have a pressure cooker, take a heavy bottom pan with enough water. Let it boil, once it comes to boil add the potatoes in it and let it cook until half done.
    3. The remaining half will be done while doing the gravy.
    4. Once the above step is done let it cool.
    5. Peel the potatoes and prick them with a fork. If potatoes are long or large cut them into small 1 inch cubes. I cut them into half.
    6. Add 2 tablespoons of mustard oil in a pan. 
    7. Once hot, Shallow fry the potatoes on medium until light golden brown on each side. One can do deep frying too, I prefer shallow frying.
    8. Prepare a paste of Kashmiri Red chilli powder in 2-3 tablespoons of water.
    9. Kashmiri Dum Aloo

    10. Add 1.5-2 cups of water in the yogurt/curd and set aside.
    11. In the same pan add the remaining mustard oil.
    12. Add asafoetida and then add the red chilli + water mixture and stir well. Be careful as it tends to splutter.
    13. Now add the beaten curd along with the water stirring continuously. Do not leave or else the mixture will curdle.
    14. Once it starts getting a boil, add the fennel powder, whole spices and ginger powder and stir well.
    15. Now add potatoes, salt and stir again.
    16. Cover the pan with a lid and let it cook for 8-10 minutes on low to medium flame. 
    17. Kashmiri Dum Aloo

    18. Ideally the Dum aloo gravy is thick, but it is as per your preference.
    19. Sprinkle some cumin seeds or coriander for garnish and serve it hot with Roti/Naan or Jeera Rice




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    Kashmiri Dum Aloo


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