Peanut Laddoo

Peanut laddoo

Peanut Laddoo

2 cups raw peanuts
¾ cup grated jaggery
3-4 green cardamoms

Dry roast peanuts in a thick bottom pan on medium flame for 10-15 mins.
To see if it’s ready, take a peanut and squeeze between your fingers, if the skin slides off, they are done.
Put it on a towel and rub them with the other end of towel. This way skin comes off easily.
Powder them in a food processor or grinder along with the cardamoms. (pulse). Take care not to make it paste. (Don’t cool the peanuts).
Transfer to a bowl. Add grated jaggery and mix well.
Knead a few times and make small balls.
If the mixture becomes cold, slightly warm in microwave and continue to make laddoos.
Enjoy oil less and sugarless laddoos!!

Its better to buy raw peanuts and roast them rather than buy roasted peanuts.
Jaggery can be powdered in the grinder as well.

Peanut laddoo 1

Peanut Butter & Chocolate Marble Loaf

Peanut butter chocolate loaf

Peanut Butter & Chocolate Marble Loaf

2 cups flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups sugar
½ cup butter (or olive oil)
½ cup peanut butter
2 tsp vanilla essence
2 eggs
1 ½ cups milk
3tbsp coco powder

½ cup icing sugar
1 tbsp water

Whisk flour, baking powder, baking soda and salt in a bowl.
In a larger bowl, beat butter and sugar until fluffy. Beat in eggs one at a time and add peanut butter and beat well.
(If you are using oil, beat oil, sugar and peanut butter until well mixed and then add eggs one at a time)
Add flour and mix.
Stir in milk and mix well.
Add cocoa powder in another bowl and add 3 tbsp warm water and make a paste.
Transfer half of the cake batter to this and mix well.
Take a parchment lined loaf tin. Spread a thin layer of chocolate batter.
Carefully spread plain batter on top.
Repeat layers till both batter is used up.
Bake in a preheated oven at 150 degree Celsius for approx. 40-45 mins or until a skewer inserted in the center of the cake comes out clean.
Cool cake in the pan for 10 mins and transfer to a rack to cool.
Mix icing sugar with water and brush all over the warm cake.
Let cool completely.
Slice and serve.

Using butter will result in prominent marble design.
Oil is more healthy, but the design will get mixed up as the batter will be little runny.

Peanut butter chocolate loaf 1Peanut Butter & Chocolate Marble Loaf

Chocolate Chip Cookies with Olive Oil

Chocolate Chip Cookies with Olive Oil

Chocolate Chip Cookies with Olive Oil
Adapted from Megan

2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
6 tbsp olive oil
¼ cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla essence
¾ cup chocolate chips

Mix flour, baking soda and salt in a bowl.
In another bowl, beat olive oil, vanilla and sugars until mixed.
Add one egg at a time and beat well.
Add flour and mix until combined. (add 1tbsp milk if the dough is too dry)
Stir in chocolate chips.
Make small balls or scoop with a measuring spoon (tbsp) and place on a parchment lined baking tray. Leave 2 inch space between cookies.
Bake in a preheated oven at 150 degree Celsius for 8-10 mins.
The edges should start to brown. It will still look soft and uncooked in center, but will crisp as it cools.
Cool on a wire rack. Enjoy warm or cold!!

Chocolate Chip Cookies with Olive Oil 1

Mooli Paratta (Flatbread stuffed with white radish)

Mooli Paratta

Mooli paratta can be made in 2 ways- either mix the grated mooli to the flour and add enough water to make a dough or use the mooli as a stuffing.
Many other ingredients like coriander powder and amchur powder are often used, but I think for mooli paratta, spices should be kept to a minimum. Try different variations and see what you like!!

Mooli Paratta (Flatbread stuffed with white radish)

2 cups grated mooli (approx. 3-4 mooli)
1 tsp chili powder
¼ tsp asafetida
2 cups wheat flour
1 tbs oil
Approx. 1 cup water to form dough
4-5 tbsp olive oil (or ghee for authentic taste)

Make a soft dough with flour, salt, 1 tbsp oil and enough water and keep aside.
Peel and wash radish. Grate and add some salt and keep aside for 5 mins.
Squeeze out as much water from radish. (Can be used to make dough, but I usually discard)
Add chili powder and asafetida and mix well.
Make small balls of the dough and flatten in your palms. Add 3-4 tbsp of the radish mix in the center and bring in edges to form a ball.
Dip in flour and roll using a rolling pin. Take care the mixture doesn’t ooze out, but some will!!
Don’t roll to and fro, roll from middle to outside.
Heat a tava and place the paratta on it. When small bubbles appear, flip to the other side. Now sprinkle few drops of oil and spread with the back of the spoon and flip over and repeat on either side.
Cook for a few minutes and serve hot with raita and pickle.

Pizza dough without yeast

Pizza dough without yeast

Pizza dough without yeast

Pizza in less than half an hour!!
Of course no comparison with regular pizza, but believe me…it’s really good.

2 cups flour (I used all-purpose flour)
1 ½ tsp baking powder
½ tsp salt
4 tbsp olive oil
½ cup pizza sauce
1 ½ cup mozzarella cheese (more or less as you prefer)
½ cup warm water (not hot)

Mix flour, baking powder, salt and olive oil by hand or in a food processor bowl.
Add water to make a very soft dough.
Keep aside for 5 minutes.
Roll the dough into a disc of about ¼ inch thick. Transfer to a baking tray.
Spread pizza sauce and sprinkle cheese.
Bake in a preheated oven at 200 degree Celsius for about 8-10 mins.

Oven temperatures may vary so keep close watch after 6 mins. Bottom should become light brown and crispy.
Add toppings of your choice.

Pizza dough without yeast 1

Walnut, Cranberry and Choco Chip Cookies

Walnut cranberry and choco chip cookies

Walnut, Cranberry and Choco Chip Cookies

2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp grated nutmeg powder
1 cup butter (room temperature)
½ cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 cup chopped walnuts
¾ cup mini chocolate chips
¾ cup dry cranberries (can substitute raisins)

Mix flour, baking soda, baking powder, nutmeg powder and salt in a bowl.
In a larger bowl, cream butter and sugars for 2 mins.
Add eggs one at a time and mix. Add vanilla .
Add flour and mix on slow speed. (or mix with spatula)
Stir in cranberries, walnuts and chocolate chips.
Scoop 1 tbsp of dough on measuring spoon and roll into a ball. Place on a parchment paper lined baking tray.
Bake in a preheated oven at 150 degree Celsius for 10-12 mins. (Oven temperatures vary, so please take care after 8 mins).
Cool on a wire rack and enjoy!!

Mushroom Scones

Mushroom Scones

Mushroom Scones
Adapted from Vera

2 ¾ cups all-purpose flour
½ tsp salt
1 tbsp + 1tsp baking powder
5 tbsp butter
¼ cup olive oil or canola
1 ¼ cup cream + 2 tbsp for brushing top of scones

10 button mushrooms sliced
½ tsp pepper powder
½ tsp thyme
2 tbsp olive oil
Salt to taste

Heat 2 tbsp olive oil and saute mushrooms. Add pepper and salt and stir till all water evaporates.
Add thyme and mix well. Take off fire and cool.
Add flour, baking powder and salt in a large bowl. Whisk to combine. Add butter cubes and mix with your fingers till flour resembles like coarse bread crumbs.
Add mushrooms and stir with a fork.
Mix oil and cream together and add to the flour. Stir with the fork until the dough comes together.
Put the dough on a floured surface and knead lightly a few times.
Pat or roll the dough into a circle of thickness approximately ½ inch.
Cut into 2 inch circles using a cutter or glass rim dipped in flour.
Cut straight down and don’t twist or rotate the cutter.
Place on a parchment lined baking sheet. Brush the tops with cream and bake in a pre-heated oven at 170 degree Celsius for approx. 30 mins.
The scones should be firm to touch and light golden in colour.
Cool on a wire rack and serve warm.

Mushroom Scones 1

Aval Laddoo (Poha/Flattened Rice Sweet)

Aval Laddoo

Aval Laddoo (Poha/Flattened Rice Sweet)

1 ¼ cups Aval
½ cup jaggery powder
3 green cardamoms
Few cashewnuts and raisins (optional)
2 tbsp Melted ghee or butter (I didn’t use)

Dry roast aval in a pan till it is very hot to touch. Make sure not to brown it.
Cool and grind to fine powder along with the cardamoms.
Powder jaggery. The colour of the laddoo will depend on the colour of the jaggery.
If using cashewnuts and raisins –heat a tsp of ghee and roast the nuts and raisins for a minute.
Mix aval, jaggery, nuts and raisins in a bowl. Try to form laddoos. If the mixture doesn’t hold, sprinkle little warm ghee and try again.
I used 1 tbsp warm milk instead of ghee. In this case, the laddoos have to be eaten the day it is made. It becomes kind of ‘spongy’ the next day, though tasty.

Aloo Suva Bhaji (Potatoes with Dill leaves)

Suva Baji

Aloo Suva Bhaji (Potatoes with Dill leaves)

2 medium potatoes cubed
1 cup dill leaves chopped
½ tsp cumin seeds
1 tsp ginger/garlic paste
½ -1 tsp chili powder
¼ tsp turmeric powder
½ tsp amchur powder or l tsp lemon juice
2 tbsp oil

Cook potatoes in microwave along with 3 tbsp of water and ½ tsp salt for 4 mins. (half cook). Drain the water.
Heat oil and add cumin seeds.
When it splutters, add ginger garlic paste and stir.
Add potatoes and mix well. When potatoes start to brown, add chili powder, turmeric powder and more salt if required.
Add dill leaves, mix well and keep covered for few minutes.
Sprinkle amchur powder or lemon juice and take off fire.
Serve with chapathi.

Suva Baji 1

Nutella Bread

Nutella Braid Loaf

Nutella Bread
Adapted from: Liren

2 3/4 cups all-purpose flour
¾ -1 cup Nutella (more or less per taste)
½ cup butter
½ cup buttermilk
2 tbsp sugar
½ tsp salt
2 tsp active dry yeast
¼ cup water
1 large egg

Egg wash:
1 egg beaten with 1 tbsp milk or cream.

Slightly warm the water and add yeast and sugar. Keep it aside for 5 mins till it becomes frothy.
Heat buttermilk and butter on slow flame till the mixture becomes warm. Don’t let it boil. It’s ok if all the butter doesn’t dissolve.
Add the flour and salt to the mixer bowl. Add yeast and buttermilk mixture and beat for 2 minutes. Add egg and beat again till well mixed. Let it rest for 20-30 mins.
Knead the dough a few times. I halved the dough to make a loaf and a braided ring.
Roll one piece of dough into a long rectangle on a well floured surface.

Nutella Braid Loaf 1
Spread nutella and roll gently starting from the long side to form a roll. Place the seam side down.

Nutella Braid Loaf 2

Using a very sharp knife (you can see mine wasn’t) cut the length of the roll.

Nutella Braid Loaf 3

Gently braid with cut side up.

Nutella Braid Loaf 4

Place onto a greased loaf pan and let it rest for further 30 mins.
Roll the second dough piece onto a long rectangle. Spread nutella in the center and sprinkle some nuts.

Nutella Braid Loaf 5

Cut 1” strips at a diagonal on either side.
Braid the bread alternating the strips to the center and covering the filling.
You can either bake it as a loaf or join both ends to form a ring.

Nutella Braid Loaf 6

Transfer to a greased baking pan and let it rest for 30 mins.
Lightly brush with egg wash and bake in a preheated oven at 180 degree Celsius for 20-25 mins or until golden brown.

Nutella Braid Loaf 7

Cool on a wire rack. Slice and enjoy!!

Nutella Braid Loaf 8