Date Bread Ring and Cinnamon Walnut Bread

Date bread ring

walnut bread 1

Date Bread Ring and Cinnamon Walnut Bread
Adapted from Sawsan

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.

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


Bhindi Masala Gravy

Bhindi Masala Gravy

Bhindi Masala Gravy
Adapted from Dassana

20- 25 bhindi / lady’s finger
1 small onion chopped
1 tbsp ginger garlic paste
1 bay leaf
½ tsp chili powder
¼ tsp turmeric powder
½ tsp coriander powder
1/2 tsp cumin powder
½ tsp crushed kasoori methi
2 + 1 tbsp oil
1-2 tbsp coriander leaves chopped

To grind:
1 large ripe tomato chopped
2 tbsp yogurt
1-2 green chilis
1 clove
1 small piece cinnamon
1 cardamom

Wash and wipe the bhindis so no water remains on it.
Cut into 2 inch slices.
Heat 2 tbsp oil and saute them on medium flame until they are wilted and cooked.
Meanwhile, grind all ‘to grind’ ingredients’ to a smooth paste.
Heat 1 tbsp oil and add the bay leaf.
Add onion and saute till almost brown.
Add ginger garlic paste and stir till raw smell goes.
Add chili powder, turmeric powder, coriander powder, cumin powder and salt and mix well.
Add grinded tomato mixture and stir well.
When the gray thickens, add ¾ -1 cup warm water.
When it boils, add bhindi and let it simmer for few minutes. Check salt.
Add crushed kasoori methi and coriander leaves and mix well. Take off fire.
Serve with chapathi or bread.

Bhindi Masala Gravy 1

Raw Carrot Cake with Cashewnuts cream

Raw Carrot Cake

Healthy no bake vegan carrot cake….this is a really a nice dessert!!

Raw Carrot Cake with Cashewnuts cream
Recipe source:Healthy blenderrecipes

1 large carrot peeled
½ cup dates
¾ cup oats or buckwheat flour (I used oats)
½ cup dried pineapple or add more dates
¼ cup dried coconut (I did not use…increase oats little bit)
¼ tsp cinnamon powder
¼ tsp nutmeg powder
2 pinch cloves powder

Cashew frosting:
1 cup cashewnuts soaked in water for few hrs
1-2 tbsp lemon juice
4-5 tbsp honey or maple syrup
Water as needed

Blend all frosting ingredients until smooth and fluffy. (Drain cashewnuts first)
Add water as required. Refrigerate until needed.
Chop carrots into small pieces.
Pulse oats few times in a blender. Add the rest of the ingredients and pulse till all become kind of pasty and stick together,
Line any small tray or pan with cling wrap with enough leftover on the side or use a spring form pan.
Press half of the cake mixture in to the pan.
Smooth half the cashew frosting on top.
Refrigerate or put in the freezer for sometime. This step is not necessary but spreading rest of the cake mixture becomes easier this way.
Spread the rest of the cake mixture on top and spread frosting again.
Refrigerate again.
Slice and serve.

Aval /Poha Payasam (flattened rice flake pudding)

Aval Payasam

Aval /Poha Payasam (flattened rice flake pudding)

Ingredients: serves 5-6
1 ½ cup aval
½ tin condensed milk (or sugar as required)
3 cups hot water or milk
½ tsp cardamom powder
2 pinch saffron strands
Handful of cashewnuts and raisins each
2-3 tbsp butter or ghee

In a small bowl, add saffron strands and 2 tbsp warm water or milk and keep aside.
Add 1 tbsp butter or ghee in a pan and fry cashewnuts and raisins.
When cashewnuts turn light brown and raisins puff up, remove onto a plate and keep aside.
In the same pan add the rest of butter and fry aval till they turn crispy, approx. 5 minutes.
Add milk or water and cook on medium flame till aval is cooked and soft.
Add condensed milk and stir.
Add saffron, cardamom powder and fried cashews and raisins and stir.
Let the mixture come to simmer and take off fire.
If payasam becomes too thick, add milk to bring it to the desired consistency.
Serve warm or cold.

Notes: Red or white aval can be used.

Aval Payasam 1

Buttermilk Pound Cake

Buttermilk Pound Cake

Buttermilk Pound Cake
Recipe source: Jessica

3 cups all-purpose flour
¼ tsp baking soda
1 tsp cinnamon powder
2 tsp vanilla essence
½ tsp nutmeg powder
½ tsp salt
1 cup butter
1 cup white sugar
1 cup brown sugar
6 eggs
¼ cup canola oil
1 cup buttermilk

Whisk flour, baking soda, nutmeg, cinnamon and salt in a bowl and keep aside.
In a large bowl, beat butter and both sugars until well mixed.
Add eggs and beat well.
Stir in oil and vanilla.
Stir in flour alternating with buttermilk in 3-4 additions.
Pour batter into a well-greased bundt pan or 2 loaf pans.
Bake in a preheated oven at 160 degree Celsius for 50-60 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in the pan for 10 mins and transfer to a wire rack to cool completely.
Slice and serve!

Quinoa Granola

Quinoa & Oats Granola with sunflower seeds

Quinoa Granola

2 cups oats (I used quick oats)
½ cup quinoa uncooked
½ cup chopped almonds
¼ cup sunflower or pumpkin seeds
2 tbsp canola/coconut oil
2 tbsp honey or maple syrup
2-3 tbsp brown sugar
1 tsp cinnamon powder

Mix all dry ingredients in a bowl.
Quinoa can be used unwashed.
Add oil, honey and mix well to combine.
Spread on a parchment paper covered tray and bake in a preheated oven at 160 degree for approx. 25-30 mins.
Stir at least 2-3 times in between. After 30 mins, switch off the oven and give the mixture a good stir. Leave it in the warm oven till it cools.
Add raisins or chopped dry figs if you wish. Store in an airtight container.