Monday, 26 January 2015

Rye flour Chocolate Chip Cookies

Lately, I have been seeing many recipes using Millet.  Also, received couple of mails asking to post millet's based recipes.  Once upon a time, millet's were consumed only by poor.  Today, they are expensive than rice and wheat!

From my Son’s social science book, I understand that, one of the reasons for the French Revolution was White Bread. Those days White bread was much expensive than Brown! Now check the price in the nearest bakery.  (Zamana Badal Gaya / உலகம் ஒரு உருண்டை)

Most of the kids do not like to consume millet's directly  (not to blame them).  Also, it’s difficult to bake an edible product with 100% millet. 
Earlier, I used Ragi to make Cookies. Now with Rye. I am pretty sure; Kids can’t even feel the rye flour while eating (thanks to the chocolate) and they ask for more. 

Ingredients:   2 cup of rye flour    ;      1/4 cup of all purpose flour    ;     110 gms of melted butter, at room temp.    ;      2/4 cup of sugar      ;      2/4 cup of brown sugar   ;    2 eggs    ;     1 tsp of vanilla essence   ;     1 ½ cup of chocolate chip    ;      3/4 tsp of baking soda    ;   salt - a pinch

Procedure:  Mix the Rye and AP flours, baking soda and salt keep aside.

In bowl add both the sugars and butter and blend well till sugar dissolved. Add egg, vanilla essence and mix well. Add the flour mixture in to it and combine well.

At last, add the chocolate chips and mix carefully so that, it spread evenly. Using the ice cream scoop, scope the prepared cookies dough on the baking tray in 2’’ apart.

 Transfer the baking tray into the preheated oven for 180°c for 25 min. or till it become brown and crusty. Allow it to cool and store in a air tight container.

Monday, 19 January 2015

Hazelnut-Butter Fudge

There was an enough intro / description given about Fudge, on my first Fudge posting. which was made with 100% Dark chocolate, for Dark Chocolate lovers like me. Later, with dark & white chocolate (50-50) combination to please, chocolate devotees.

This time with Dark chocolate and hazelnut butter combination, targeting Children and Teens. Also, want to make the fresh hazelnut butter for a rich aroma and taste.

Hazelnuts are rich in protein, ‘B’ vitamins and unsaturated fat. Dark chocolates are rich in antioxidants.

Ingredients for Fudge  : 1 cup of hazelnut butter  ;     4 tbsp of coconut oil    ;    1 ½ tbsp. of honey      ;     100 gms of dark chocolate (<60 %coco)

Ingredients for Hazelnut butter: 1 ½ cup of Hazelnut.

Procedure for H’Butter : Take 1 ½ cup of hazelnut and roast them in the pre heated oven at 200ºC for about 10 – 15 minutes (depends on the moisture level of the nut). Allow it to cool and remove the skin. The aroma of the roasting the Hazelnut is awesome.

Transfer the nuts into blender / food processor and run about 20 min or till the oil oozes out and turns the hazelnuts into a smooth, creamy butter. You many need to stop the blender time to time to scrape the sides of the blender.  (The butter may turn into firm consistency; it keeps in rest for long)

I am sure you will be mesmerized with the Aroma of the Hazelnut. With the same feel, using the double boiler, melt the dark chocolate and bring it to room temperature.

Procedure for H’Butter Fudge : In bowl mix hazelnut butter, coconut oil, honey until fully cooperated then add melted chocolate and mix well. Pour the mixture in a grease pan or on the bubble sheet and transfer in to fridge for about 45 minutes.

Slice them in a desired shape. Try the fudge with hot coffee or milk. Immm…..its Divine.

Sunday, 11 January 2015

Avocado Whole Wheat Bread

This is just not an another bread. This is very unique in two ways. First, this recipe is a brain child of mine. Secondly, This bread was baked with very little fat (from Butter / Oil)

In Tamil Nadu, Avocado is known as Butter Fruit. When I used to make avocado protein shake for my son, I realized avocado consistence is pretty close to soft butter. Hence, thought of substituting avocado for butter.

Earlier, I used avocado in cookies (Avocado Chocolate Cookies) and I am quite satisfied with the end product. But, in bread……..?  Unlike cookie, bread needs to be soft, sponge and moist. The fats (from butter / oil) are responsible for these characteristics. 

By experimenting with avocado, I gained confidence and decided to bake bread with (my last) avocado left in the fridge. (After scooping the fruit, I had thrown the skin. Thinking I won’t post this here. Because, not sure about the end product / result. Hence, I do not have any avocado or even a skin for photograph) 

Needless to say, the bread came beyond my expectations and very glad to share with you.
Ingredients: 1 big avocado (pitted) and mashed      ;      1 cup of warm low fat milk     ;    3 tbsp. of olive oil        ;       4 tbsp. of sugar     ;     2 tsp of instant yeast    ;     3/4 tsp of salt    ;      3 cups of whole wheat flour

Procedure :  In bowl add warm milk, sugar, yeast, salt and mix it well. 

Now, add oil, mashed avocado and mix with the yeast mixture. Now, add flour little by little to the mixture to form soft and sticky dough. 

Transfer the dough into a greased bowl and cover with a damp cloth for about 1 ½ hour or until double in size. Gently deflate the dough and roll into a loaf pan and cover with a damp cloth for about another hour. 

Transfer the loaf pan into a pre-heated oven and bake at 180°c for 40 min or till done. Finally brush with melted low fat butter for brown crust.

Monday, 5 January 2015

Broken wheat Savory Bread

An innovative  Savory Semolina Cake was posted by Mrs. Meena and I was quite impressed with the recipe. But, want to try with 75% broken wheat and 25% semolina combination. (Regular visitor of my kitchen knows that, I restrict the use of all purpose flour, semolina and white flour)

 It turned out very good, tasty and healthier bread. I am glad to share here.

Ingredients :      ¾ cup of Broken wheat         ;           ¼ cup of semolina         ;           1 cup of mix vegetables (carrot, beans, peas)            ;        1 tsp of grated ginger       ;     1 green chili chopped            ;         1 tsp of red chili powder         ;        1/3 tsp of turmeric powder            ;     ¾ cup of yogurt          ;         2/4 cup of water         ;           1/2 tsp of red chili flakes         ;          2 tbsp of oil            ;              1 tsp of mustard seeds          ;          1 tsp of cumin seeds      ;           ½ tsp of baking soda     ;       salt to taste     ;       curry leaves

Procedure :  Mix broken wheat, semolina and yogurt keep aside for 15 minutes. Add the mix vegetables, ginger, green chili, red chili powder, turmeric powder, red chili flakes, salt and combine well. Add water just enough to make it into thick batter.

Season the mustard, cumin seeds with Oil and add the curry leaves. Add the seasoning in to the batter mix.

Finally add baking soda to the batter mix and Transfer the batter into greased loaf pan and to the preheated oven and bake at 200ºC for about 30 minutes or until completely done.

Allow it to cool and serve with Mint (Pudina) chutney. (I was asked by my son to bake this at least once in week)