Date and Nut Bars

Date & Nut Bars

Date and Nut Bars
Adapted from acakebakesinbrooklyn

Ingredients:
1 ½ cups chopped dates
1 ½ cups nuts (I used walnuts)
2 eggs
1 tsp vanilla essence
5 tbsp all-purpose flour
1 tsp baking powder

Method:
Beat eggs till creamy.
Add flour and baking powder and beat until mixed.
Fold in nuts and dates.
Spread on a greased parchment lined baking tray. Spread even and thin as possible.
Bake in a preheated oven at 160 degree for 15-20 mins or until bottom starts to brown.
Cool and cut into squares.

Oats and Cornflakes Cookies

Oats and Cornflakes Cookies

Oats and Cornflakes Cookies
Recipe source: Nikki

Ingredients:
1 cup all-purpose flour
1 cup cornflakes
1 cup quick cooking oats
½ -1 cup chocolate chips
½ tsp baking soda
¼ tsp baking powder
½ cup brown sugar
¼ cup white sugar
½ cup softened butter
1 egg
1 tsp vanilla essence
½ tsp salt

Method:
Beat butter and sugar till mixed well.
Add egg and vanilla essence and beat well.
Add flour, baking powder, baking soda and salt and mix again.
Add oats and cornflakes and beat gently to mix.
Fold in chocolate chips.
Make small balls and place on a parchment lined baking tray.
Bake in a preheated oven at 160 degree Celsius for 10-12 mins.
Cool on a wire rack.
Serve and enjoy!

Kariveppilapodi (Curry Leaves Powder)

Curry leaves PowderKariveppilapodi (Curry Leaves Powder)

Ingredients:
1 cup curry leaves tightly packed
4 tbsp urad dal
2 tbsp chana dal
2-3 dry whole red chili
¼ tsp asfoetida
1 tsp whole black pepper
½ tsp cumin seeds
1 tsp salt

Method:
Wash and spread the curry leaves on a kitchen towel.
Keep under a fan or in the sun for few minutes so that all water evaporates and leaves are completely dry.
Heat a pan and dry roast urad dal till golden brown.
Transfer to a plate and add asafetida and keep aside.
Dry roast chana dal, pepper, cumin separately and add to the urad dal.
Add curry leaves to the pan and use 2 spoons to toss and turn till leaves are crispy dry but don’t turn brown. Let it cool.
Grind all ingredients in a mixer. Add salt and mix. Transfer to a glass jar.
You may use it in powder form or mix with some coconut or gingely oil.
Serve with idli, dosa or rice.

Creamy Broccoli Salad with Sunflower Seeds

Broccoli salad 1

Creamy Broccoli Salad with Sunflower Seeds
Adapted from Lauren

Ingredients
5-6 cups broccoli florets
1 medium onion chopped
½ cup celery chopped
¼ – ½ cup sunflower seeds
Few walnuts to garnish
½ cup crumbled bacon (optional)
1 cup yogurt (can replace with mayo or combine yogurt +mayo)
Salt and pepper

Method:
Steam the cleaned florets for 5-8 mins. Leave it slightly crunchy.
Cool and transfer to a large bowl.
Add onion, celery, sunflower seeds and bacon if using and mix.
Mix yogurt, salt and pepper in another bowl and add to broccoli.
Mix well.
Garnish with more sunflower seeds, few walnut pieces and bacon bits.
Serve.

Broccoli salad

Date and Walnut Loaf

Date and walnut loaf

Extremely soft and delicious…..perfect crumbs!!

Date and Walnut Loaf
Recipe from my dear friend Hanan

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
2 eggs lightly beaten
¾ cup + 2tbsp butter
1 cup brown sugar
½ cup chopped walnut pieces
1 tsp vanilla essence
½ tsp salt

1 ½ – 2 cups chopped dates
1tsp baking soda
1 cup boiling water

Date and walnut loaf 2

Method:
Place chopped dates in a bowl.
Add boiling water and baking soda and stir.
Leave aside to cool completely.
Sieve flour and baking powder and keep aside.
Beat butter and sugar for few minutes.
Add eggs and vanilla and beat again.
Add 1 cup flour and mix well. If there is any liquid left in the dates bowl, add and mix.
Fold in dates and walnuts with a spatula or wooden spoon.
Pour the batter into a greased loaf pan. Sprinkle few walnut pieces on top.
Bake in a preheated oven at 160 degree Celsius for 35-40 mins.
Let cake cool in pan for 10 minutes. Invert into a plate and let cool completely.
Slice and serve.

Notes:
Can use white sugar instead of brown sugar, but the cake will be too sweet.
Extremely soft cake…slice with a sharp knife.

Date and walnut loaf 3

Peanut Butter Coffee Cake

Peanut butter coffee cake

Peanut Butter Coffee Cake
Recipe source:Monique

Ingredients:
2 cups all-purpose flour
1 tsp baking soda
½ cup brown sugar
½ cup white sugar
½ tsp salt
8 tbsp melted butter
½ cup creamy peanut butter
1 eggs
1 cup plain coffee
2 tsp vanilla essence
½ cup buttermilk (2 tbsp yogurt + enough water)

Method:
Mix flour and baking soda and keep aside.
In a large bowl, whisk butter, peanut butter and coffee until mixed well.
Add sugars, vanilla and eggs and whisk again.
Add flour and mix.
Add buttermilk and mix lightly to combine. Don’t over mix.
Pour batter into a greased baking pan and bake in a preheated oven at 160 degree Celsius for 30-35 mins.
Let cake cool in pan for 5 mins and then invert on a wire rack and cool completely.
Use frosting of your choice or drizzle melted chocolate on top.
Slice and serve.

Paenut butter coffee cake 1

Deviled Eggs with Yogurt

Devilled egg

This doesn’t mean you don’t use mayo at all…use half mayo and half Greek yogurt or hung yogurt…

Deviled Eggs with Yogurt

Ingredients:
6-8 boiled eggs
1 tsp Dijon mustard
2 tbsp mayonnaise
2 tbsp hung yogurt
Salt to taste
½ tsp black or white pepper powder
½ tsp chili powder or paprika for garnish
Chopped spring onion to garnish

Method:
Boil eggs and let them cool. Peel and keep aside.
Cut the eggs into two with a sharp knife or a piece of thread.
Place the yolks in a small bowl. Actually you will need only half of the total yolks.
Mash nicely with a fork
Add mayo, yogurt, mustard, salt and pepper and mix well.
Add more yogurt if required to get a smooth and thick texture.
Place the egg whites on a serving dish. You can either pipe the yolk mixture or use a teaspoon to fill the egg white.
Sprinkle chili powder and spring onion and / or chopped capsicum for garnish. Can be served cold.
Serve and enjoy.

Easy Mushroom Biryani

Mushroom Biriyani

Easy Mushroom Biryani

Ingredients:
1 cup basmati rice
2 cardamoms
2 cloves
2 pieces cinnamon
1 bay leaf
½ tsp shahjeera

For masala:
250 gms button mushroom
2 onions sliced
2 tbsp ginger garlic paste
2 green chilis
½ tsp chili powder
¼ tsp turmeric powder
½ tsp garam masala
Few curry leaves
4 tbsp coriander leaves chopped
2 tbsp mint leaves chopped
4 tbsp yogurt
Salt to taste
3-4 tbsp fried onions and cashewnuts for garnish

Method:
Wash mushrooms and cut into 4.
Heat oil in a pan and add sliced onions, green chilis and curry leaves and saute till onions are almost brown.
Add ginger garlic paste and stir till raw smell goes.
Add chili powder, turmeric powder and garam masala and mix well.
Add mushroom and yogurt and stir. Cook covered for few minutes.
Add coriander and mint leaves and mix well.
Cook till water evaporates and gravy is thick.
Meanwhile, wash rice and boil 1 ½ cups of water.
In a tight lid fitting pan add 2 tbsp oil.
Add whole spices and stir for few seconds.
Add rice and hot water.
Add little salt.
When the water boils, lower the flame just so the water simmers.
Cook covered for 10 mins.
Open after 10 mins and fluff the rice with a spoon and take off fire. Keep covered for some time.
Take a serving bowl and alternate rice, mushroom masala and fried onions.
Garnish with fried onions, cashewnuts and coriander leaves.
Serve with yogurt raita.

Quinoa Salad in Tomato Bowls

Quinao salad in tomato cup

Quinoa Salad in Tomato Bowls

Ingredients:
8-10 medium size firm tomatoes
½ cup cooked quinoa
½ red capsicum chopped
½ green capsicum chopped
1 small onion chopped
1 small cucumber chopped
1 green chili chopped or ¼ tsp dry chili flakes
2 tbsp chopped coriander leaves
4-5 tbsp tbsp yogurt
Salt to taste.

Method:
Cut a small piece off both ends of tomatoes and cut each into two.
Scoop out the inside with a spoon and place inverted on a kitchen paper.
Mix the rest of the ingredients.
Spoon the quinoa mixture into each tomato bowl.
Serve and enjoy.

Quinoa salad in tomato cup 1

Notes:
You can make this ahead. Just don’t add salt to the mixture and refrigerate.
Add salt and mix and make bowls just before serving.

Date Bread Ring and Cinnamon Walnut Bread

Date bread ring

walnut bread 1

Date Bread Ring and Cinnamon Walnut Bread
Adapted from Sawsan

Ingredients:
2 – 2 ¼ cups all-purpose flour
1 tsp instant yeast
2 tbsp sugar
2 tbsp yogurt
1 tsp vanilla essence
2 tbsp olive oil or melted butter
1 egg beaten
½ cup warm water or milk
¼ tsp salt

Egg wash or coffee to glaze:
Egg yolk beaten with 1 tbsp water OR
1 tsp coffee+2 tbsp warm milk mixed

Date filling (for one roll):
2 large handfuls of pitted dates
½ tsp cardamom powder
2 tbsp water
Grind all to a smooth paste.

Cinnamon walnut filling:
1 tbsp soft butter
2 tbsp brown sugar
1 tsp cinnamon powder
3-4 tbsp chopped walnts
Mix all in a bowl.

Method:
Knead by hand or use food processor.
Put 2 cups flour, salt, sugar and yeast in a food processor bowl.
Add oil and pulse few times.
Add yogurt and pulse again to mix.
Add egg and vanilla and mix again.
Add water or milk and mix again.
Add rest of the flour if required. The dough should be slightly sticky and soft.
Knead for few minutes and transfer to an oiled bowl. Cover and leave aside to rise for 2 hrs.
Lightly dust work surface with flour and put the dough on it.
Lightly knead the dough and divide into 2 or 4 equal pieces. (I did 2).
Dust the work surface with flour again and roll to a rectangle shape of uniform thickness.
Roll the date paste like a rope and place on the dough.

Date bread ring 1

Roll the dough over the paste as tightly as possible. Since I did not take care while rolling, my rolls ended up bigger in the centre!
Pinch two ends to join.
With a sharp scissor, snip the ring at regular intervals. Transfer to a baking sheet.
For cinnamon walnut bread, spread butter on the rolled dough.
Sprinkle cinnamon nut filling and roll tightly. Join both ends to make a circle and use scissor to snip at regular intervals.

Dtae bread ring 2

Mix 1 tsp coffee powder and 2 tbsp warm milk. Use this to brush the top of the rolls. Sprinkle sesame seeds on top of date bread and almond flakes on top of cinnamon bread.
Leave Aside for 30 min to rise again.

Date bread ring 3

Meanwhile preheat oven to 160 degree. Bake for 10-15 mins until the bottom turns golden brown. If the top doesn’t turn light brown by this time, keep under broiler for few minutes to get the desired colour.
Stay near the oven when the broiler is on or the top will become too brown!!
Cool on a wire rack for sometime.
Slice and serve.

walnut bread 2