Whole wheat Coriander and Flax seed Dinner Rolls

Whoa!! back with a bread recipe.  Loved every moment of baking it.  Though there were a lotta hiccups doing this one.  Reason.  Constant power cuts.  By the end of it, I wondered if I would be able to have a baked bread or not.  It had been a while since my last bake.  Nothing in particular, just couldn't get my hands on it I guess.  I know the name sounds quite long,  but believe the process is quick and one which will get done in a jiffy.  Just that, we had to wait quite a while till these beauties came onto the table.  Where I did wonder and worry how they would turn out, I was pleasantly surprised that they turned out soft and delicious.  The reason for my worry like I said was the constant power cuts and I had already laid them in the oven, so all I had to do was wait till the power was back.  So without further ado, here comes the recipe to these yum beauties.

INGREDIENTS:

1 cup = 200 ml

Whole wheat flour/atta	1 cup
All purpose flour/maida	1/2 cup
Salt	3/4 tsp (or as per preference)
Honey/sugar	1/2 tbsp
Instant dry yeast	1 1/4 tsp
Warm water	3/4 cup
Olive oil	1 tbsp
Coriander leaves	A handful (finely chopped)
Flax seeds	1 tbsp
Flour	1/2- 1 tbsp (to dust)

METHOD:

1.       In a bowl take lukewarm water and add in the honey/sugar and mix well.  Add in the yeast stir well.  Cover it and keep it in a warm place for 5-7 mins and let it froth.

2.       Meanwhile, in a bowl or a clean kitchen counter take both the flour's, add salt and whisk together. Add in the coriander leaves (saving a few leaves to be sprinkled over the rolls) and half of the flax seeds.

3.       Make a well in the centre and pour in the yeast mixture.  Bring together the dough and knead slowly so that all the yeast mixture blends in with the flour. 

4.       Once the dough comes together knead for a good 10 mins.  Add half a tbsp of oil and knead for another 5 minutes.  By now, the dough should be soft and pliable.  Transfer the dough to a well oiled bowl and cover with a damp kitchen towel or cling wrap.

5.       Rest the dough in a warm place for an hour or till it doubles in size.  Mine doubled in an hour's time. 

6.       Once the dough doubles in size, punch down the down very lightly.  Knead for a min or two and divide the dough into eight equal parts.  (with this measure I got eight balls).

7.       Arrange them in a round cake tin in a circle. And let them rest again for another 20 mins.

 

8.       Sprinkle the top with remaining coriander leaves and flax seeds.

9.       Pre-heat the oven @190⁰C for 5 mins.  Transfer the tin into the oven and bake the dinner rolls for 15-20 mins.  Do keep a check after 15 mins.  Mine took 20-22 mins has I had to battle the power cuts.

10.   Cool them n a wire rack and serve with gravy or you could team it up with soups of your choice.

11.   Enjoy.

NOTES:

1.       I have used half a cup of plain/all purpose flour.  You could use all whole wheat flour or just all purpose flour too.

2.       Baking varies from oven to oven so pl keep a check after 15 mins of baking time.

3.       If the yeast doesn’t froth up, re-start all over again.

4.       You could alternate flax seeds with sunflower seeds too.

 

Citrus cake (in pressure cooker)

First off, A VERY HAPPY AND PROSPEROUS NEW YEAR TO ALL OF YOU.  Hoping you all had a great time ushering in the new year.  I did want to post this on the 1st itself, hmm, what can I say.  Everything but the typing bit was ready.  Believe me, I had been so caught up that I couldn't devote my time to writing the post.  So to begin the year on a sweet note, I have put up a wonderful, moist and super soft citrus cake and paired it with vanilla ice-cream and strawberry compote.  Not only did I want to try an eggless version of this otherwise egg cake but also wanted to try it in a pressure cooker.  I was always sceptical using a cooker to bake the cake as I would think that the cooker would be burnt and I would have a whole lotta cleaning up to do.  But I happened to realise that if one can put sand and bake why not try with salt.  So finally put salt in the cooker and baked this wonderful cake.  So after trying out the recipe a few times I settled to this one finally.  Whoa!!! Do I want to eat a cake soon again, nah!! On second thought thou, I wouldn’t mind as it's not very sweet and also for cake lovers, it's a little addictive.  Thou, I must say too many sweets in the last few days and so a conscious effort to stay away from anything sweet.  Oops, sorry I took a detour from the recipe bit.  So this is how I worked on the recipe.

INGREDIENTS:

Flour	1 1/4 cup
Cornflour	1/4 cup
Orange juice	1 cup
Lemon juice	2 tbsp
Orange and lemon rind	11/2  tsp each
Oil (Odourless)	4 tbsp
Sugar	1/2 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Salt	1/2 tsp

METHOD:

1.       Take out the juice of 2-3 oranges and keep aside.(If using fresh oranges).
2.       Sieve together flour, cornflour, baking powder, baking soda and salt.
3.       In a mixing bowl pour in the orange juice, lemon juice, and sugar and mix well with a whisk till the sugar dissolves completely.
4.       Add the oil and mix well again to incorporate it.
5.       Slowly add in the sieved flour mixture and beating slowly in one direction and blend it well so as to get a smooth cake batter. (The cake batter should have a ribbon like consistency)
6.       Grease a cake tin and keep the pressure cooker on low flame with a cup of salt and let it heat for 5 minutes.
7.       Pour the cake batter in the tin and keep the tin in the pressure cooker taking care not to let the sides of the cake tin touch the cooker.
8.       Close the pressure cooker with the cooker lid without the whistle.
9.       Bake this on low flame for 25-30 minutes or till done.  (You should have a clean skewer when inserted in the cake).
10.   Alternately this cake can be baked in an oven at 180⁰C.  Pre-heat the oven for 5 minutes at 180⁰C and bake the cake for 25 minutes or until done.
11.   Once done remove the cake from the cooker/oven and let it cool.
12.   Un-mould the cake and serve as you like.  I have served it with vanilla ice-cream and strawberry compote.  Enjoy..

NOTES:

1.       I got a 1 cup of orange juice from 2 medium sized oranges. 
2.       Adjust the sugar according to your taste and the sweetness of the orange juice.  If you like your cakes a tad bit sweeter, pl feel free to add more sugar.
3.       1/2 cup is just about right. 
4.       I have used canola oil.  You could use rice bran or sunflower oil too.

P.S. would love to hear your comments.  So do keep them coming.

Date and Walnut Cake

Finally, yup finally I baked a cake.  Since I wasn't able to put up festive goodies for Ganesh chaturthi and Diwali I wanted to put up quite a few Christmas goodies and with Christmas drawing to a close I wanted to bake a yummy fruit cake or a plum cake.  The only problem being I hadn't prepped up for the cakes.  Then I thought I could still keep the "Christmas cake" fever going by baking a cake which is as yummy as fruit or plum cake.  So while I wondered what I should bake, this one crossed my mind. 

We have taken a sudden liking for dates nowadays.  Not that we didn't like it earlier, but never really got to including it in our daily diet.  Also there are so many other desserts & cakes, I have in mind to be made & baked.  Just that I need to do it well and with a whole lotta time on hand.  Due to time constraint and travelling, desserts and cakes have taken a back seat.  Making a promise to myself, I have decided to make or bake something sweet more often.  So you all will get to see a whole lot of desserts and cakes coming your way.  A nice tea-time cake or just something sweet to pack for your kiddos lunch box.  Kids or adults a cake you will love.  A cake that can be made in a jiffy.  A cake packed with the goodness of dates and walnuts.  Both of which are good for health.  Though I have added milkmaid. I have compensated here and there.  I had this recipe in my hand written cook book, so tweaking the recipe that I had written, I made it like this.  Hmm, if I keep yapping, when will I get you all to note down the recipe.  So this is how I made this yum and delicious cake.

INGREDIENTS:

Dates	15 pieces
Milk	1/2 cup minus 1 tbsp
Curds	1/2 cup
Oil	1/2 cup  minus 1 tbsp
Milkmaid	200 gms
Sooji/ rawa/semolina	1/2 cup
All purpose flour	1/2 cup
Walnuts	2 tbsp
Salt	A pinch
Baking powder	1 tsp
Baking soda	1/4 tsp

METHOD:

1.       Chop the dates and keep aside.  Heat the milk and add the chopped dates and keep aside to cool for 10 minutes.

2.       While the dates and milk cool. Sieve the flour with baking powder and baking soda and keep aside.

3.       Pre-heat the oven at 190⁰ C

4.       Blend the dates and milk to a puree with a blender.  If you do have a few chunks of dates it's absolutely alright. 

5.       Add in the oil and blend again.  Once the oil blends well with the date and milk mixture add in the curds and milkmaid.  Blend well again.

6.       Transfer this mixture to a bowl.  Add the flour and semolina to the wet mixture and fold in gently. 

7.       Pour the batter in a well greased loaf tin.

8.       Bake the cake at 190⁰ C for 25 minutes or till the skewer comes out clean when inserted.

9.       Cool the cake on a wire rack and cut them as desired.

10.   Enjoy the cake at tea-time with a warm cup of tea or coffee, (if you are a coffee lover).

 NOTES:

1.       You could use a full cup of all purpose flour too.

2.       I am already in process of making another version of this lovely goodness, which I will be putting up soon.

Hey guys, HAPPY HOLIDAYS and do keep the love flowing and don’t forget to leave a comment if you like the cake.  And believe me you will love the cake, so do try it..

Anzac Cookies

Back with another cookie. 

 
INGREDIENTS:

Butter	75 gms
Corn syrup/honey	2 tbsp
Flour	120 gms
Brown sugar	200 gms
Dessicated coconut	80 gms
Rolled oats	140 gms
Baking soda	½ tsp
Warm water	1 tsp

METHOD:

1.      Mix together all the dry ingredients except the baking soda.

2.      In a pan, melt butter and sugar over low heat till the sugar almost dissolves. 

3.      Add corn syrup and blend well.  Add baking soda mixed with warm water to it and mix well

4.      Add the wet mixture to the dry ingredients.  Bring it together by soft kneading.  At this stage, you might find it a little sticky.  But it will come together.

5.      Once it comes together, shape them into small little balls and press them with the base of your palm. 

6.      Place them on a baking tray and bake them in a pre-heated oven (Pre-heat oven @170°C) for 12-15 mins.

7.      They might feel soft when taken out from the oven.  But leave them to cool for 10 minutes and they will be perfect. 

NOTES:

1.      I used salted butter here.  If using white cooking butter please add ½ tsp salt along with the dry ingredients.
2.      If you find still find them soft, keep them for another 5 minutes on low temperature (130°C).
3.      They remain good for two weeks if stored well in an air-tight container.

Coconut Cookies

Back again with a sweet goodie.  This time its cookies.  A wonderful snack for tea-time or just cookies and milk.  I am sure cookie lovers need no excuse to eat them.  This recipe is for keeps.  I got this recipe while I was just surfing through the channels on TV.  I have altered the recipe a little to suit our taste-buds. Another variation that I have done is given it a coconut flavour and believe me it tastes awesome.  A must try.  You can make them and store it in air-tight containers.  I have made them just round.  But you can get your kiddies to cut out shapes and involve them too. So shall we get right to making the cookies.

INGREDIENTS:

Butter	3 tbsp
Sugar	50 gms
Flour	125 gms
Dessicated coconut	3 tbsp
Buttermilk	¼ cup
Baking soda	¼ tsp
Baking powder	½ tsp

METHOD:

1.      Sieve together flour, baking powder and baking soda in a bowl.  Add butter to it and rub it well, so that you get a crumb like mixture.

2.      Add the dessicated coconut to it and mix well again.  Add buttermilk and bring it together.

3.      Add icing sugar to this dough and knead again.  Kneading with just your finger-tips all the while.

4.      If you find that the dough is too soft you could at this stage, keep the dough in the fridge (for half an hour).

5.      After half an hour, roll out the dough on a floured surface and make cut them into desired shapes.  At the same time keep the oven for pre-heating.  Preheat @ 175° C for 5-7 minutes.

6.      Bake them for 10-12 minutes, until they get a light golden brown colour.

7.      Once cooled keep them in an air-tight container.

 

NOTES:

1.      You would get approximately 20 25 cookies with this recipe.  But that completely depends on the size you make them. 

2.      Mine took around 15 minutes to bake.  But since it depends from oven to oven pl do keep a check after 10-12 minutes

3.      You could play around and give them flavours of your choice.  Be it choco-chip, cashew-nut or any other variation that you would like to eat.

 

 

Choco chip Cookies

INGREDIENTS:

Butter	¾ cup
Vanilla essence	1 tbsp
Flour	2 ½ cups
Milkmaid	½ tin (200 gms)
Baking powder	1 tbsp
Choco chips	handful

METHOD:

1.       Beat together butter, milkmaid and essence with and electric beater or a whisk till light and fluffy.

2.    Sieve together flour and baking pdr and add it to the butter mixture. Beat lightly

3.       Knead again with hand for a minute or so, till it all comes together. (If you feel it’s not coming together you could add a tbsp of milk)

4.       Bake in a pre-heated oven @180⁰C for 10-12 mins.

5.       Cool and store in an air-tight container.

NOTES:

1.       Butter should be at room temperature.

2.       Oven should be pre-heated for 5 mins before you keep the cookies.

3.    Depends on the oven, mine took 15 mins. So keep a check after 10-12 mins, if you feel it is doughy you can keep for another 3 mins.

4.       They will be soft as soon as you take them out of the oven. But once the cookies cool they will be crisp and yum.

5.    For variations you could use cashew pieces or almonds or make them just plain.