A Big Thank You wth...Tomato Garlic Biscuits.

This post is a virtual way of thanking Srivalli @ Cooking 4 all Season who organized this wonderful event Cookie Mela.
I feel proud to be the winner of this wonderful book gifted by Valli  "taste of home" Cookies.
I received this book today and am super excited to bake each and every of the 623 recipes this book has.
From the bottom of my heart Thank You Srivalli.

This biscuit is heavenly and the best part is it is savoury and super easy to make.
You could use them for breakfast, as a evening snack or just a filler with a light salad for dinner, and i should not forget pin pointing that these biscuits are really low in calorie.
I played it a little safe this time by using AP Flour, m sure to experiment with Whole Wheat Flour soon.
You could bake them a size or two big and use them as a burger bun, a sandwich bread ....
This recipe had been bookmarked in my recipe book since really long.. and I am glad at last i gave it a try.

Tomato Garlic Biscuits
1 Cup APF

1/2 tsp Baking pwd

1/4th tsp salt

5-6 tbs Sun dried tomatoes chopped finely
1/2 cup low fat yogurt
1/3th cup olive oil

Chili flakes (Adjust to your taste )
Jalapenos (optional)
Pre-heat your oven at 180 deg C. 
Mix all the above ingredients until well combines. Line your baking tray with parchment paper.
Drop the prepared dough on the baking sheet and bake for about 12-15 minutes.. the top of the biscuits should have turned golden brown.
Enjoy them while warm.


**Note** The texture of these biscuits is cake like.

This post is off to Valli's Cookie Mela.

Vegan Challah Bread

  

The fragnance of a fresh baked bread in the house is just so satisfying, And more satisfying is eating it piping hot just baked!!

The only thing that keeps me away from baking breads at times is the time factor to proof it. But the day i give up on my constant laziness i feel proud of myself.

Challah is a special Jewish braided bread. The aroma of this freshly baked challah was really enticing.

I have used flax seeds as a substitute of egg which added amazing nuttiness to the taste.

Flax-Seed Challah Bread (Vegan)

2 1/4 tsp. or 1 package active dry yeast
1/2 cup warm water
1/2 cup all-purpose flour
4 Tbs ground flax seed meal whisked with 5-6 Tbs of warm water.
2-2 Tbs olive oil

Pinch of sugar

1 tsp sea salt.

Mix the yeast and the warm water and set it aside for 5-10 min to activate it.

In a bowl add the all the ingredients and add yest to it, If using a stand mixer knead on medium for about 10 min or by hand for about 15 min.
Once the dough is well kneaded brush with olive oil, cover with a wet kitchen cloth and keep it in a warm place to proof for about 2-3 hours.

After 3 hours punch down the dough and knead again for a few minutes. Make a ball, cover and keep it aside for another hour. The dough should double. 

Divide the rested dough into 3 parts and make rolls. Dust them well with flour and braid them.

Transfer on a baking sheet and bake for about  30 min or until the top is golden brown at 160 deg C

This post is off to Bake Fest- The Pumpkin Farm, Vardhini's -Cooks Joy, & Kalyani’s ”Kitchen Chronicles – Only Vegan” event @ Cook's Joy.

Almost Mediterranean salad platter

Simply love Mediterranean food, what more to ask for a low calorie platter which has your favourites.
You could choose from a variety of dressings and sides on your platter.
I call this a Almost Mediterranean salad platter because i have substituted a lot of ingredients but kept the theme and flavors Mediterranean.

My version has....
Falafel's Turnovers (No fry Falafel)
Spiced Tofu (Used this instead of feta)
Red rice and chickpea salad (Used Red rice instead of Bulgar wheat)
Hummus (Made a low calorie version by reducing the oil content)
Baba Ghanoush
Olives & Jalapenos

 Falafel turnovers
1 can chickpea
1/2 onion
2-3 tbs rice flour
1 tsp ground cumin
1 tsp tahini paste (i used sesame oil instead)
salt to taste
Few drops of sesame oil
Green chilies (as per your taste)

Grind the above ingredients in a food processor with no water.
Heat a non-stick pan on medium flame and spread the mix and cook on slow flame on both sides until cooked.
If you wish u could add a few drops of oil to cook it a little more crisp.
Sprinkle with red pepper.



Spiced Tofu
1 Block firm tofu
Yogurt dressing for the marinade.
Parsley for garnishing

Cut the tofu into desired size pieces and marinade them in the yogurt dressing for about a hour or more.
Garnish with parsley and red pepper



Red Rice and Chickpea Salad
1 cup cooked Red rice **
1 can Chickpea
1/2 red onion chopped
1/4th cup chopped Black olives
1/4th cup chopped Green olives
1/4 cup Yogurt dressing
Parsley
Red pepper

Mix all the above ingredients and toss well. Adjust spice and salts according to your taste



Yogurt Dressing
2 cups whisked yogurt
1 tbs Dijon mustard
1 tsp Garlic powder
Few springs Chopped Mint
1/2 tsp sesame seeds
Salt
Black Pepper


Hummus
You can find the recipe here.

Baba Ghanoush
You can find the recipe here.

Assemble the above things on a platter. Chill and serve.

**Note- You can use Couscous, Bulgar Wheat, Brown Rice - Instead of Red Rice.


This post is off to Simply Food  and  Show Me Your HITS -Legume and Lentils Event, happening @ Nalini's Kitchen, Event by Sangeetha of Spicy Treats and 

Baba Ghanoush

This bizarre sounding dish is a awesome Mediterranean dip. I adore Middle eastern food. The flavour's are mild yet robust.
The basic preparation of this dip is similar to Baingan Bharta -(Smoked Eggplant Curry).
Do give it a try.

BABA GHANOUSH 

• 3 aubergines Roasted and peeled
  2-3 cloves garlic, peeled and minced
  1 tbsp tahini
  1/2 chopped onion 
  2-3 tbs lemon juice
  1 tsp ground cumin
  1-2 tbsp olive oil and little extra to pour on top
  Chili flakes to sprinkle on top
  Salt
  Finely chopped parsley (optional)
  
  
  Roast the aubergines over a open flames until the skins are blackened and the flesh soft. Cool and 
  peel.Put all the ingredients along with the roasted aubergines in a chopper/blender and blend till a coarse paste.Dish it out and pour some olive oil and garnish with chili flakes and chopped parsley (optional)
  You can serve this with toasted bread, salad sticks.. or simply use it as a sandwich spread.
  
  
  
  This post is off to Serve it -Blended on Oh Taste and See, and to Krithi.
  
  And to.... Sorisha & Surabhi for their event Fusion Food.
  
  
  
  
  
  
  
  
  
  
  
  

Hummus

 This creamy dip is heavenly. I could eat it any time of the day. I would name it as convenient food, always have it in my fridge. 

You could use this High -Protein versatile dip with any kind of sandwiches, salads, breads, or just chopped carrot and celery sticks. 

The best part about making hummus is .. its just a Whizz away !!

You could choose to do a regular version or a low calorie version. The oil here is totally unavoidable. 

I am posting a regular version here... in Oder to do a low calorie version just cut down the oil to your convenience.

Hummus

• 1 can canned chickpeas/Garbanzo, drained & rinsed
• 2 garlic cloves
• 1/2cup olive oil
• 2 tbs tahini paste*
• 1 tsp ground cumin
• Juice of 1 lemon
• Paprika

Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. If its a very thick paste add little water to make it a smooth paste.

Garnish it with poured olive oil and paprika.

** If you do not have tahini paste you could use 1tsp roasted sesame seed or 1/2 tsp sesame oil.

This post is off to a amazing event Serve it -Blended on Oh Taste and See and to Krithi.

And...  Sorisha & Surabhi for their event Fusion Food

Choco-Vanilla Cup Cake

Happy Birthday Maa! ..
Having Internet makes it so much easier to make your loved ones feel special.
Here i take the full advantage.. and thought of presenting virtual cupcakes for my Moms Birthday.
Hope you like them.
I shall post the recipe soon.... for now do have a virtual taste of these Choco-Vanilla Cuppies :)

Happy Birthday Maa! - With loads n loads of love~

Vermicelli and Semolina Upma

  

Mum, I am hungry!! I get overwhelmed when i hear these words from my lil 5 yr old. She loves junk and only junk. I have to keep trying new recipes to fit into her criteria of "LIKE IT"
I guess all kids are hooked onto Noodles, So being very diplomatic here i made Vermicelli Semolina Upma. Looks like Noodles and healthy to eat. I load it up with a lot of colour,, (veggies ofcourse)

1 cup Semolina
1 cup Vermicelli
1 cup Chopped Parboiled veggies ( i used corn, carrot,  green peas)
1/4th cup chopped onions
1 or 2 whole red chilies (mine were not spicy)
Few curry leaves
1/2 tsp mustard seeds
1/2 tsp grated ginger
1/4 th tsp turmeric
Salt to taste
1 glass water
Ghee/oil

In a pan add Ghee , once hot crackle the mustard, whole red chilies and add the curry leaves, add the chopped onions and saute till transparent. Add the semolina  and Vermicelli. Roast till the rawness goes off. It will start giving out fragrance and the colour will start getting little brown.
Add the parboiled veggies, season it with turmeric and salt. Saute for a few more minutes and add water. Cover and cook on slow flame for about 5-10 min. Squeeze in some lemon juice and serve warm.

This post is of to Valli's ”Kid’s Delight – Evening Snacks/Tiffin” event  hosted by Cook's Joy.