Monday, 30 November 2015

Gluten Free Cookies

Gluten is nothing but a kind of two proteins present in cereal grains like wheat, rye, barley etc.  Gluten acting as glue that helps holds food together also gives the elastic texture of dough.

Gluten is not bad. but, some people are gluten-intolerant. i.e  the body's inability to digest or break down the gluten protein this condition is known as celiac disease. In general, if you can avoid cereal gains and it’s by products, it’s become Gluten free.

These cookies were specially baked for a three year old boy, who is a gluten-intolerant. So, thought of doing some decorations, to attract.

Ingredient :   ¾ cup of almond meal          ;         1/4 +1 tbsp cup of  coconut flour (coco flour)      ;       2 egg        ;       2 tbsp of flax seed powder       ;        1 tbsp of coco powder     ;      1 tsp of vanilla essence      ;        1 /4 cup of sugar ;        1 /4 cup of clarified butter (ghee)        ;        1/4 cup of chocolate chip cookies      (For decoration – white chocolate chips & melted chocolate for eyes) 

In a bowl add almond meal, coconut flour, flax and coco powder, keep aside.  In a bowl beat the egg, sugar and vanilla essence.

Now add the dry ingredient mixture into egg mixture and blend at the end add the chocolate chips in it.

Divide the mixture into equal size balls and place them on the prepared baking trays with good space between each and slightly flatten them down.

Transfer the tray into 180°C per-heated oven and bake for about 10 -12 minutes. Allow them to cool. That’s it for a crispy gluten free cookie.

Tuesday, 24 November 2015

Pumpkin Bread Rolls

This month challenge in we knead to bake #33 was Spiced Pumpkin Bread Rolls to celebrate Thanksgiving Day. Thanks to Aparna for introducing this pumpkin shaped bread roll, which attracted not only the kids, also the adults.

Thanksgiving is celebrated in US, to thank for the fruits of the previous harvest. Grilled Turkey and pumpkin pie are traditional served food of the day. 

But, for a change instead of pumpkin pie, Spiced Pumpkin Bread Rolls on our lunch! This recipe adapted from Beyond Kimchee

Ingredients-       1/3 cup of warm milk     ;    2 tbsp honey   ;   2 tsp instant yeast      ;        1/2  cup of pureed pumpkin (unsweetened)        ;       40 gms butter melted   ;        1 tsp salt       ;     1 ¼ cup of whole wheat flour      ;     1 ¼ cup all purpose flour   ;      1 tsp spices (dry ginger + cardamom+cinnamon)      ;        6 pieces cashews (for stem)

To make pumpkin purée, peel the pumpkin and clean out the middle, then cut into small cubes and steam cook till soft. Drain the liquid. Once cooled, blend it to a fine paste.

Pour the warm milk into a big bowl. Add the honey and yeast and mix well and keep aside.

In a mixing bowl, add the whole wheat flour, all purpose flour, salt and the spice powders into the bowl and mix them well.  Finally add the yeast mixture and Melted butter and the pumpkin purée.

Knead until you have smooth and elastic dough that will be somewhat sticky. Add a little flour or milk depends on the consistency of dough.

Turn the dough out to a wooden board dusted with a little flour and knead by hand for a minute. Shape it into a ball and place it in a well-oiled bowl, turning it around to coat it well. Cover with damp cloth; let the dough rise for about an hour or so, until double in volume.

Deflate the risen dough gently to remove air pockets and divide it into about 6 rolls equal sized portions. Shape each portion into a ball. Flatten each ball slightly and using a sharp knife or a pair of scissors make 8 cuts at equal distance from each other, from the edge of the ball towards the center but leaving the center uncut – like a flower.

Place the dough “flowers” 2” apart on a lightly oiled baking sheet and cover again for the second rise for about 45 minutes. Use your fore finger or the round end of a wooden spoon (dip it in a little oil or flour so the dough doesn’t stick to it) and poke a deep hole in the center of each “flower” for the cashew as “stem” (after bake)

Brush them with milk and transfer the tray into 180°C for 15 to 20 minutes or until golden brown on top. Take them out of the oven and brush the rolls with melted butter and allow them to cool. As a final touch, insert the cashew in the middle as pumpkin stem.

Friday, 6 November 2015

Gajar Halwa or Carrot Halwa (Vegan Version)

When I met Mrs.P V in 2013, she claims that she is a Vegan and explained me the difference between Vegetarian, Eggtarian, and Vegan. Till that time, I never had any idea about Vegan.

She explained me with details..................Vegetarians are those who do not eat meat, fish, poultry or Egg. 

Eggtarians, addition to being vegetarian they also consume Eggs in their diet. 
The Vegans, in addition to being vegetarian, they do not use any animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps.

Though, Mrs.PV is a Vegan, she regularly visits my blog and tried my recipe for her friend and family. She also shares her view by writing long mails, at the end with a vegan recipe request. In fact, she was the one to congratulate / inform me about my 100th post! Till that, I didn’t realize, I have done so much!

In return, I wanted to thank / surprise her on this Diwali (Deepavali) for posting Carrot Halwa  (Vegan ver).  Also I take this opportunity to wish her and all my followers, reader, friends and co-bloggers to a very happy & prosperous Diwali.
Ingredient :  4 cups of  grated carrot     ;     2 cup of coconut milk (refer the link)     ;        ½ cup of coconut cream  (refer the link)     ;      4 tbsp of sugar      ;      ½ tsp of cardamom powder         ;       1 to 2 tbsp of coconut oil      ;     1 tbsp of chopped cashews  (fried in coconut oil)

Peel and then grate the carrots either with a hand held grater or in a food processor. In a thick bottom pan, add the grated carrots, coconut milk and coconut cream and keep the pan on med heat burner. 

Stir, occasionally. Cook the carrot till froth and bring the burner into low flame. Keep stirring and scraping the sides of the pan, until the coconut milk is fully absorbed. 

Add the sugar (since coconut and carrots are naturally have sugar, just 4tbsp would suffice) and continue to stir on low flame till the mixture starts to thicken and sugar fully dissolved.

Now, slowly add coconut oil till the halwa looks shinny and the oil start separate from the halwa. Sprinkle the chopped, fried cashews and cardamom. Serve either hot or chilled.

Note : for non-vegans and those who do not want coconut oil, you can substitute the coconut oil with Clarified butter (Ghee)