Honey Oat Bread

Honey Oat Bread

Honey Oat Bread
2 ½ -3 cups all-purpose flour
1 cup quick cooking oats
2 tbsp milk powder
2 ¼ tsp instant yeast
1 tsp salt
1 tsp sugar
¼ cup honey + 2tbsp honey
2 tbsp canola oil or melted butter
1 – 1 ¼ cup warm water

Add flour, oats, milk powder, yeast, salt and sugar into a food processing bowl or a large bowl.
Pulse once or twice to mix all.
Mix warm water, honey and oil and pour into dry mixture and mix well for few minutes.
If using bowl, mix with a wooden spoon first to mix all ingredients and knead well with hands for 5 mins till you have soft slightly sticky dough.
Rub 2 tbsp oil in the sides of a bowl and over the dough. Cover with cling wrap and leave aside for 30-40 mins till double in size.
Meanwhile preheat oven to 170-180 degree Celsius.
Grease a bread loaf pan with oil and sprinkle some oats over all sides.
Deflate the dough and knead lightly on a work surface. Shape into a log and place in the pan.
Keep aside for 30-40 mins.

Honey Oat Bread 1

Warm 2 tbsp honey in microwave and brush the top of the bread lightly.(can use water also to brush)
Sprinkle some oats on top.
Boil 2 cups of water and pour in a cake pan or any oven safe dish. Place this in the lowest rack.
Place bread in the middle rack.
Bake for approx. 40-45 mins till top is light dark brown.
Cool for 10 mins in pan and transfer to a wire rack to cool completely.
Slice with a serrated knife.

Honey Oat Bread 2


Savoury shells

Savoury Shells

Savoury shells
Recipe source:4thsensecooking.com

1 cup all-purpose flour
2 tbsp rice flour
1 tsp ajwain/carom seeds
½ tsp baking soda
1 tsp chili powder
2 tbsp ghee
Salt to taste
Oil for deep frying

Take a plate and add ghee and baking soda and rub with your fingers or palm until mixed.
The ghee will fluff up.
Add rest of ingredients and mix well.
Add just enough water to make a soft dough.
Pinch small balls of the dough and press on the back of a fork. Slowly roll the dough to get the shell shape.

Complete all dough similarly.
Heat oil and add few at a time and fry till crisp.
Store leftover in an airtight container.

Garlic Sauce/Toum

Garlic sauce

Eggless Middle Eastern Garlic Sauce…with very less oil!!

Garlic Sauce/Toum
Recipe source: Chefindisguise

2 tbsp corn flour
¾ cup water
1 tsp lemon juice (more if you like stronger lemon taste)
2-4 large cloves garlic
3-5 tbsp oil
Salt to taste

Mix corn flour and water in a pan and place over low heat.
Whisk continuously till the mixture thickens and start to bubble. Whisk for 2 more mins and take off fire.
Mince the garlic finely with salt and add to warm corn flour mixture. Cool completely.
Add lemon juice.
Place the mixture in a blender or food processor bowl and beat till the mixture becomes white.
Drizzle the oil one tsp at a time with processor running. (the lid will usually have a small opening)
The mixture will soon form a mayo like consistency. You may not need the whole oil.
It’s very fluffy when made but will thicken if kept in fridge. Just beat with a fork before serving.
Tastes exactly like restaurant bought!

Rice Flour Banana Cake

Rice Flour banana bread

‘Healthy’ or gluten free cake doesn’t have to be tasteless. Try this banana cake with rice flour!

Rice Flour Banana Cake

1 ¾ cup rice flour (store bought will do)
1 tsp baking soda
¼ tsp cardamom powder (optional)
½ – ¾ cup white or brown sugar
½ tsp salt
2 large bananas mashed ( ¾-1 cup)
2 eggs
½ cup oil
6 tbsp buttermilk (yogurt + water will do)

Mix rice flour, cardamom powder, baking soda and salt and keep aside.
In a large bowl, whisk oil, eggs, oil, buttermilk, vanilla, banana and sugar till sugar dissolves.
Add flour mixture and stir to combine.
Pour batter into a greased baking loaf pan.
Bake in a preheated oven at 160 degree Celsius for 40-50 mins until a toothpick inserted in the center of the cake comes out clean.
Cool the cake on a wire rack.
Slice and serve.

Chili Chutney Powder for Idli/Dosa

Chili Pwd for Idli

Chili Chutney Powder for Idli/Dosa

½ cup urad dal
¼ cup chana dal (chickpea dal)
1/3 cup white sesame seeds
8-10 dry long red chilis
½ tsp asfoetida
Handful of curry leaves

Dry roast all ingredients separately. (except asfoetida)
If the chilis are too spicy, reduce number or remove seeds before roasting.
Grind all ingredients. Mix salt and asfoetida.
Store in an airtight container.
To serve, mix a few tablespoons of powder with oil of your choice and serve with idli/dosa as side dish.

2-in-1 Chocolate Cake

2 in 1 chocolate cake

2-in-1 chocolate cake cause the same batter makes a cake and frosting!

2-in-1 Chocolate Cake
Recipe source: chefindisguise

1 cup flour
4 tbsp cocoa powder
2 tsp baking powder
1 cup sugar
2 eggs
½ cup vegetable oil
1 cup milk
1 tsp coffee powder
1 tsp vanilla essence

In a blender bowl add sugar, oil, milk, cocoa powder and coffee powder and blend till sugar dissolves.
Pour ¾ cup of the mixture to a pan and keep aside.
Add eggs and vanilla to the blender and blend again.
Pour this into a big bowl and add flour and baking powder and mix to combine. Don’t over mix.
Pour into a greased baking pan and bake in preheated oven at 160 degree Celsius for 30-40 mins.
Cool the cake in the pan for 10 mins and later take out and cool on a wire rack.
Meanwhile heat the pan with 3/4th cup batter kept aside.
Bring to boil and simmer for 2 mins. The mixture will thicken. Cool completely and pour over warm cake.
Sprinkle nuts or chocolate shavings on top and slice and serve.

Spicy and Tangy Instant Green Chili Pickle

Instant Green Chili Pickle

Spicy and Tangy Instant Green Chili Pickle

15-20 long green chilis, preferably little less spicy type
1 tbsp oil
¼ tsp+ 2 pinch tsp cumin powder
1 – 1 ½ tbps lemon juice
1 tsp salt + as required

Wash and wipe the chilis dry.
Slit the chilis from the top, don’t separate. Sprinkle salt and toss to mix well.
Heat oil in a pan and add the chilis.
Saute on medium flame for few mins till they become wilted.
Sprinkle cumin powder and toss to mix.
Toss for a few more minutes and take of fire.
When chilis are cool, add lemon juice and mix well.
Store in a glass jar.
Best served with any dal and chapathis.
This is an instant pickle and not intended for long use as minimum oil is used.

Potato Stuffed Uzhunnu Vada /Stuffed Urad Dal Fritters

Stuffed Uzhunnu vada

Potato Stuffed Uzhunnu Vada

½ cup urad dal
Pinch of asfoetida
1 large potato
1 small onion chopped
1-2 green chili chopped
½ tsp minced ginger
Few curry leaves chopped
2-3 tbsp chopped coriander leaves
Salt to taste
Oil for deep frying

Wash and soak urad dal in water for min 4 hrs. Grind to a smooth paste with little water.
Add salt and asfoetida and keep aside.
Boil potato on stove top or cook in microwave.
Heat oil in a pan and add onion, green chili, ginger and curry leaves and saute till onions become translucent.
Add turmeric, salt and mix.
Add mashed potatoes and coriander leaves and mix well.
Let the mixture cool.
Form small balls and flatten a little.
Heat oil in a pan.
Dip the potato cutlets in urad dal batter and deep fry till golden brown.
(The batter will not stick to the cutlets easily, use a a fork or spoon to dip and lift.)
Drain on paper towels and serve with chutney of your choice.

Murrukku / Moong Dal Chakli

Moong Dal Chakli

Murrukku / Moong Dal Chakli

2 cups rice flour (I used store bought ‘idiappam podi’)
1 cup moong dal paste (½ cup yellow moong dal)
½ tsp chili powder
1 tsp cumin seeds OR ajwain
1-2 tbsp sesame seeds
2 pinch asfoetida
1 tbsp ghee or butter
Salt to taste
Oil for deep frying

Clean and cook moong dal with 1 ½ cups water in a pressure cooker for 2 whistles or until cooked very soft.
If there is water left, drain and keep aside.
Whisk the dal until smooth or use grinder.
Add flour, chili powder, asfoetida, sesame seeds, salt and ghee in a large bowl.
Rub the ghee into the flour with your fingers until mixed.
Add moong dal paste (warm or cold) and make dough like chapathi dough. Use the kept aside water or regular water.
Rub some oil inside the chakli/murukku press. Place some dough inside and press the dough to get the required shape onto a wax paper or aluminum foil.
Heat oil and slowly transfer the murukku into the oil. Fry on medium flame, don’t brown.
Cool completely and store leftover in an airtight container.

Sweet Bread Balls

Sweet bread balls

Sweet Bread Balls
Makes 15 small balls

4 – 5 white or whole-meal bread slices
½ cup milk
2-3 tbsp sugar
2 pinch cardamom powder
4 tbsp fresh or desiccated coconut
2-3 tbsp any nuts (optional)
Oil for deep frying

Put the bread slices in a bowl and pour half milk.
Mix with your hand to make dough. Add rest of milk as required.
Add sugar, cardamom powder, coconut and nuts and mix well.
Make small balls and keep aside.
Heat oil in a pan and deep fry the bread balls till it gets golden brown colour.
Serve warm or cold.