Hello my Dear Wonderful Readers!
How are you all doing today? As the weather changes and the cold sets in, I find myself pulling out my blankets, fuzzy socks and jackets out. So in anticipation of soup season, I also have a feeling we will have a lot of bread making in the house too. Did i mention I ruined my oven? Yes, so while I was getting the house ready for Diwali, last month, I cleaned the oven and when I turned it back on, the whole house lost power!!! Yeah I managed to destroy my favorite kitchen apparatus and I havent gotten around to getting the company guys to come take a look at it either (talk about being lazy) :-).
So this time I made my bread in the “convection” mode of my microwave oven and to my pleaseant surprise in really does work! how awesome is that. Now did I mention that this recipe also incorporates, whole wheat? Yes, sir it does!! So I added equal amounts of bread flour and whole wheat flour to make these babies so that they are not all that unhealthy and make a perfectly wholesome meal when paired with a big bowl of healthy soup.
Do you guys love the small bread baskets that they serve in Italian restaurants? With the flavoured butter? I am a sucker for them. While my husband refuses to have it cause he says its a distraction from the main food. I say I love it all.. hahaha..
- Bread Flour / Maida – 1 + 1/4 cup
- Whole Wheat Flour / Atta – 1 + 1/4 cup
- Sugar – 1 tbsp
- Salt – 1 tsp
- Oil – 2 tbsp
- Yeast – 1 tbsp
- Water – 1 cup (warm)
- Garlic – 9 cloves
- Lime – 1
- Parsley – 1/4 cup (chopped fine)
- Butter – 50 gms (at room temperature)
- In the bowl of your stand mixer, add sugar, water and yeast. Set aside to rest for 10 mins. In 10 minutes it should have become nice and frothy
- Into the same bowl, add the flour, salt and oil
- With the hook attachment on, turn on the mixer to a medium speed for 7 – 10 mins
- It will form a nice sticky dough
- Grease a big glass bowl and tip the dough mixture into the bowl
- Let it rest for 2 hours or till the dough has doubled in size
- Meanwhile, drizzle a little oil over the garlic cloves and put them into an oven at 200 C for 15 min or till they are golden and almost black on the outside. Once they have cooled down, with the back of your spoon, press them to form a nice paste
- Now take a bowl and add the melted butter, zest the lime, chopped parsley and garlic paste. Season with salt and mix well and set aside
- Peheat your oven to 200 C and line a baking tray with baking paper
- Once the dough has doubled in size, tip the dough onto a floured surface.
- Slowly knead the dough for 2 mins
- Then make a large ball and cut it into 2. Then cut them into 5 each. You should have around 10
- Slowly roll out the dough into long rolls
- Then just like you tie a shoe lace, tie the knot with the rolled out dough
- Once you have made the knot, place on the prepared baking tray. Do the same with the remaining dough
- Dip a pastry brush in some olive oil and brush the tops of the knots lightly
- Place the tray in the pre heat oven and bake for 15 – 20 mins or till lightly golden on the top
- During this time, melt the butter mixture in a microwave
- As soon as the knots are ready take them out of the oven and dip them into the melted butter
- Use a mitten while you dip the knots as they will really hot!!
- After dipping them, place them back on the tray
- Just before you serve them, brush again with the flavored butter!!
Hello my Dear Wonderful Readers!!
Happy Monday morning to all you wonderful people!! So I am still on my clean streak and this time I am back with a sweet, sour and super healthy smoothie. “Summer” basically translates to – “time for cold and soothing breakfasts” During the cold months, I stay away from smoothies and therefore you will see how my waist line increases. But summer is when you wanna wear a nice soft linen dress or cotton clothes right? I hate the idea of wearing denim during these hot months. I made the mistake of wearing jeans in Kerala!! OMG!! I had to peel it off my legs to get them off. LOL. A while ago I remember seeing this video of how girls/ women try to wear skinny jeans and how they look so pink and flustered at the end. So funny!! I am sure its there on YouTube. Another reason is, some mornings you just cannot get yourself to sit down and have a traditional breakfast right? After I have sent the husband to office and finished the baby boys morning chores I wish I had a nice tall glass of something cold and thats what makes smoothies just the best thing on earth. Like I have said before, smoothies are so versatile you could make any combination and it would taste remarkable!! and what’s more, they keep you full and happy till lunch time. Oh by the way you could totally do this for lunch too, but I like to sit down with my son on his chair by my side and we eat together. Separate plates, he playing with his food and me trying to teach him to eat on his own.
There are so many things you and me take for granted and so many things that you and me have to be thankful to our moms. Like how she thaught us to feed ourselves!! I mean the action of properly placing food into your mouth, without dropping a grain. Or how to hold a glass of water and place it back without spilling a drop. These are things we do every day, every time and have never stopped to think, how we developed these skills!
- Spinach – 200 gms ( washed and dried)
- Frozen Pineapple – 2 cups
- Kiwi – 2 ripe
- Coconut Water – 1 cup
- Amaranth Seeds – 1/2 cup ( optional)
- Heat a pan on medium flame. Pour the Amaranth seeds into the hot pan and let them pop. They look like mini pop corn
- Set aside to cool
- In the bowl of your blender add the remaining ingredients and blend to a smooth consistency
- Pour into separate glass and top with the popped amaranth seeds
- Serve right away!!
Hello my Dear Wonderful Readers!!
How have you all been??? I have missed cooking, photography and mostly posting and talking to you all! I feel like its been months since I blogged! 🙂
So last week was a full of ups and downs. The flight to Kerala was pleasant apart from the time my son started crying (coz his ears hurt) when the plane was descending. Then there was the ride home from Airport that was uneventful. But once we got there, we had to run a few tests in the hospital and when all was well, I was admitted the same day!
One the bright side, the surgery was a grand success and we were out the next day. But when I got back home, I was told that my son was down with high fever and till today, he is nursing a horrible cold and chest congestion. Anyway, now that I am back home, it gives us more time with each other and hopefully all will get back to normal soon. Now this recipe is something I put together last night and hoped it would turn out well and trust me it did!!!
Mangoes are in season now and I plan to make the most of this delicious fruit. So please bear with me if your see mango posts back to back 🙂
For the Chia layer –
- Chia Seeds – 4 tbsp
- Milk – 1 cup
- Rose Essence – 2 drops
For the Golden Layer –
- Mango – 1 ( ripe and cubed)
- Banana – 1 ( ripe)
- Turmeric – 1/4 tsp
- Oats – 4 tbsp
- Milk – just a splash
- In a glass jar with a high lid, add chia seeds, milk and rose essence
- Close the jar tightly and give it a good shake
- Put it in the fridge to set over night
- For the next layer, you should make it just before you assemble the smoothie
- In the bowl of your blender, add the mango, banana, turmeric and oats
- The turn on the blender and add just enough milk to get the mixture to combine ( You want the smoothie to be nice and thick in order to get these distinct layers
- Finally equally divide the mango smoothie into two glasses
- Then with a spoon, top-up the mango layer with the over night chia layer
- Finally garnish with some dry rose petals and any fruit of your choice ( I used kiwi)
- Serve right away when cold!!
Hello my Dear Wonderful Readers!
So guess what!! This morning when I opened up WordPress I had this small little message pop up, wishing me ‘A Happy Anniversary’!! Yay!!
I cannot believe that its been one year since I started this baby! It still feels like yesterday when I asked my husband if he thought it was a good idea that I write down the recipes and photograph the food I make at home. From that day, to date, my dear husband has always been my inner voice and has always helped me with every post! Yes we are still in the “honeymoon” phase of the marriage. LOL.
Ok so this smoothie is such an easy drink to make and its actually just the addition of oats that makes it super filling. The figs and dates give it a very sweet yet fruity flavour and I absolutely love it.
- Oats – 1/2 cup
- Milk – 2 + 1/2 cup ( Cold milk)
- Dried Figs – 9
- Dates – 13 ( you can add or decrease according to taste) – deseeded
- Saffron strands – 1 good pinch ( more of garnish)
- Ice Cubes – 5 – 10
- In a small mug, add two table spoons of milk and heat to warm
- Then add the saffron strands to the warm milk and set aside (this is to infuse the saffron in the milk)
- Now in the bowl of your blender, add oats, rest of the milk, figs, and dates
- Blend well to combine
- Finally add the saffron infused milk and strands
- Blend for another 2 mins
- Serve right away
Hello my wonderful readers!!
Its Monday already!! Every Sunday I catch myself saying “If only the weekend had one more day”!!! Ohh..
Unlike most people, weekends is when so much gets done at home. Cause that’s when I have help. Yes these are the words of a typical stay at home mum. And I love it
So this is how breakfast looked on Sunday morning. Soft, fluffy. lemony pancakes, with lightly grilled pineapple, fresh kiwi and a honey drizzle. Usually I make a typical south Indian breakfast on the weekends. But this time I wanted a change. Apart from breakfast smoothies, we usually have Dosas for breakfast. So these pancakes where a welcome change from the usual food. They are super simple to make and ideal for a family of 4. You could add what ever kind of fruit you prefer, I love fresh pineapples and I had a few kiwis in the fridge so I added them and they were awesome!!!
- Flour – 2 cups
- Sugar – 5 tbsp (brown sugar)
- Baking Powder – 1 tsp
- Milk – 1 + 2/3 cup
- Eggs – 4
- Butter – 3 tbsp (melted and cooled)
- Salt – 1 tsp ( or to taste)
- Vanilla Essence – 2 tbsp
- Cottage Cheese – 1+ 1/2 cup
- Lemon – zest of one lemon
- In a large bowl, combine flour, sugar, salt and baking powder. Whisk well with a dry whisk and set aside
- In another bowl mix lemon zest, milk, butter, vanilla essence and cottage cheese. Then separate the egg yolks and white.
- Add the egg yolks to the milk and butter mixture and whisk
- Whisk the egg white to soft peaks in a separate bowl – set aside
- Now add the egg yolk + butter + milk + vanilla + cottage cheese + lemon zest mixture to the dry ingredients
- Combine with a wooden spoon (do not over work the batter, its ok if there are a few lumps)
- Now divide the egg white mixture into 3 and slowly fold into the flour mixture
- Once all the egg white have been mixed your batter is ready
- Heat a non stick pan
- I use a large ice cream scoop so that I have equal quantities of batter for every pancake
- Pour the batter onto the hot pan. once you see bubbles form on the ends of the pancake flip and cook for 3- 4 mins on low
- Stack and serve with grilled pineapples, kiwi and honey!
Hello My Dear Wonderful Readers!
How are you all doing today? So, I am back with another breakfast smoothie, completely inspired by left over fresh and dry fruits from the kitchen counter. But you never know how good they taste till you combine then and taste them. So I was so sceptical to mix these two flavours. Cause the brownish layer below is really sweet ( no added sugar, just the sugar from the fruits) and the bright pink layer on top is slightly sour. But they taste really nice together!
- Banana – 2
- Chikku – 4
- Raisin – 3 tbsp
- Oats – 1/2 cup
- Milk – 1/2 cup
- Grapes – 1/2 cup
- Pomegranate – 1/2 cup
- In a clean blender bowl, add banana, raisins, chikku pulp, oats and milk
- Blend together for a nice thick smoothie
- Pour into your serving glass
- Now clean the blender bowl and wipe with a dry cloth
- Add grapes and pomegranate seeds and blend to form a juice
- Add water if necessary to help the grapes and pomegranate blend
- Pour the juice over the banana smoothie layer already in the glass
- The consistency would be like that of an ice cream so if you like you may either add more milk or use a spoon to enjoy the smoothie