CHEESE & THYME BREAD: HOME BAKED FLAVORED BREAD

CHEESE & THYME BREAD: HOME BAKED FLAVORED BREAD
Bread is the primary food and nothing can beat the flavored home baked bread. I tried to bake bread with cottage cheese, thyme & sesame seeds, this trio make simply delicious bread. You can have with butter or anything. My tips for making bread are:
“ wait & knead with love” If you are trying to bake bread first time, don’t be impatient, just knead the dough with love and give time to ferment properly, voilà, you will succeed to bake the bread.
INGREDIENTS
3 cups Organic Bread Flour
1 cup All-purpose flour
7 gm. Yeast
1 tsp. Sugar
2 tsp. Salt
1 tsp. Baking Powder
2 tbsp. Olive Oil
1 ½ cups Water warm
2 tbsp. Sesame seeds
½ cup Cottage Cheese, crumbled
2 tbsp. Fresh Thyme
1 tbsp. Crushed Chili Pepper
METHOD
Sieve both the flour with salt & baking powder. Combine sugar with 1 tbsp. water and mix with yeast. Cover for 4-5 minutes and keep aside.
Mix oil and yeast in the flour and add warm water gradually to make soft dough. Use both hands to knead the dough smooth & elastic. Brush with oil and keep the dough in the bowl. Cover with cling film and keep it on warm place for 2-3 hours or till the dough has almost doubled in size.
Mix crumbled cheese with fresh thyme and chili pepper. Brush bread tin with oil and sprinkle sesame seeds over it. Spread cheese mixture evenly in the tin and pinch the dough again and put in the tin. Cover and keep it for resting again for 30 minutes.
Heat Oven at 220 degree centigrade and bake the bread for 25- 30 minutes. Remove from oven, slice and serve with butter.

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WHOLE WHEAT BANANA WAFFLES

WHOLE WHEAT BANANA WAFFLES
Sugar free, whole meal Waffles with Banana & Honey is good alternative for kid’s lunchbox or morning breakfast. Try and enjoy fuss free morning.
Makes: 4
INGREDIENTS
2 Bananas
1 ½ cups Whole Wheat Flour
1 tsp. Baking powder
2 tbsp. Honey
1 tsp. Vanilla powder
Pinch of Salt
1 cup Milk
Butter of Oil for greasing waffle iron
METHOD
Sift flour, baking powder, vanilla powder and salt.
Pre heat waffle toaster.
Mash slightly bananas with fork. Mix honey, mashed banana and milk. Add flour and fold it. Blend well with hand mixture or in stand beater.
Grease waffle trays pour two or three table spoon of the waffle batter on to waffle mold. Cook it 5-6 minutes or till golden brown. Serve with Milk Shake and fresh fruits._DSC0001

CHEESE & CORN PUFFS

CHEESE & CORN PUFFS
Makes: 6
INGREDIENTS
1 cup All-purpose flour
½ cup Grated cheese
½ cup Corn, frozen
1 tsp. Baking Powder
1 tsp. Oregano Powder
½ cup Milk
Salt & pepper to taste
METHOD
Sieve flour with salt, pepper and baking powder. Defrost the frozen corn and mash roughly. Mix Corn, cheese, milk and flour in the bowl and add oregano powder. Divide the batter equally and bake in a preheated oven at 200 degree centigrade for 12-14 minutes. Insert a skewer and if it comes clean, Cheese & corn puffs are done. Remove and brush with butter, serve with sauce.

JUICY JALEBI : EID SPECIAL

JUICY JALEBI : EID SPECIAL

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Jalebi is a popular sweet in India, Pakistan & Bangladesh. Made of slightly fermented batter of all-purpose flour & curd, deep fried and soak in the sugar syrup. Here is an easy recipe of making Juicy jalebies.
INGREDIENTS
For making 20 Jalebies
1 cup All-purpose flour
2 tbsp. Corn Flour
Pinch of Baking Powder
½ cup Sour Curd
2 tbsp. warm water
Ghee for Frying
Almond & Pistachio For garnish
For sugar Syrup:
200 gm. Sugar
150 ml. Water
3-4 strand of saffron
1 tsp. Cardamom Powder
METHOD
Mix flour with corn flour and baking powder in the bowl. Add sour curd and warm water in the flour to make batter. Mix nicely to make smooth batter, cover and keep aside for 1-2 hours.
For making sugar syrup: Mix sugar with water in the pan and heat on medium high heat. Add cardamom powder and saffron strands in the sugar syrup. Simmer for 5-6 minutes to make one thread consistency.
To make jalebies, take batter in the piping bag with plain nozzle. Heat Ghee in the frying pan, and press lightly the icing bag to make curls with batter or any desire shape,( Like flower shape), make 4-5 at a time and fry from both sides till light brown. Remove and soak in the sugar syrup for 5-7 minutes. Repeat to finish the batter. Remove from sugar syrup and garnish with almond and pistachio. Serve hot or cold.

MANGO APPLE SMOOTHIE

MANGO APPLE SMOOTHIE
Serve: 4
INGREDIENTS
1 Cup Mango, sliced
1 Cup Apple, peeled & diced
1 Cup Low fat yogurt
1 tsp. Orange Zest
2 tbsp. Honey
2 Cups Water
1 tsp. Maca Powder
Sugar to taste, Optional
Ice cubes, Optional
Few Mint leaves, for garnish
METHOD
Chill mango and apple in the fridge for 1-2 hours before making smoothie.
Mix Mango with apple and place into a blender. Blend to make puree. Add yogurt, honey, water, orange zest and maca powder. Blend till smooth. Add sugar or Ice cubes if you want and blend again. Serve over ice cubes and top with mint leaves.

CREAMY CARROT SOUP WITH ALMOND; Healthy soup for lazy Sunday Supper

CREAMY CARROT SOUP WITH ALMOND: Healthy soup for lazy Sunday Supper_DSC0106
Yesterday night I soaked Almonds to make some dessert, but morning when I saw fresh Carrots in my pantry I changed my idea to make dessert with soaked almonds completely. I decided to make creamy carrot soup, without plain flour or corn starch. I made this carrot soup with oats and almonds; the taste was very creamy so I gave the name Creamy carrot soup. I like this smooth silky textured soup for my Sunday lazy evening. I simply love the color and creamy texture of this soup; here is the quick and easy recipe for light supper.
INGREDIENTS
Serve: 4
4 Carrots, cubed
20 Almonds, soaked
2 tbsp. Oats
2 tbsp. Olive Oil or Butter
2 Bay Leaves
1 small stick of Cinnamon
Salt & White Pepper to taste
½ tsp. Nutmeg Powder
2 cups of vegetable stocks
2 cups water
Parsley for Garnish
METHOD
Peel the skin of almonds and slice 4 almonds finely for garnish. Keep aside sliced almonds.

Heat the oil or butter in the pan adds cinnamon stick, bay leaves and almonds, sauté. Add carrot cubes and oats, mix well.  Add vegetable stocks and bring to the boil. Cover with lid and simmer for 10-12 minutes till carrots are tender. Remove from heat and set aside to cool.

Remove bay leaves and cinnamon stick from the soup and blend it with a stick blender or in the food process. Blend well till smooth and transfer it to the pan again. Adjust the consistency by adding water and bring it to boil. Add nutmeg powder and season with salt and pepper. Ladle hot creamy soup in to the bowls. Top with sliced almonds and parsley. Serve with toast or focaccia bread.