Wednesday, 10 February 2016

Eggless Butterless Apple Cinnamon Cake

For one reason or the other, I don't always have butter in the fridge.So, when I need to bake, I tend to choose recipes that don't call for butter. That is exactly how this bake came into being. The kids wanted something to snack on and I wanted something for the blog. There was one sad apple in the fridge which was calling out to me.I made this cake and it validated  the above said points!

During our Blogging Marathon #50th meet celebration,Kamalika gave us a jar of cinnamon sugar. I have been using it ever since in my bakes.Here too I have used that one.

In case you do not have cinnamon sugar , replace with 1/2 teaspoon of ground cinnamon. Be sure to adjust it to how strong the flavor is.


I used:

All purpose flour- 1 1/2 cups
Yogurt - 1 cup
Sugar- 1 cup
Baking powder- 1 teaspoon
Baking soda- 1/2 teaspoon
Cinnamon sugar- 1 tablespoon
Oil- 1/2 cup
Grated apple - 1 cup
Tutti frutti-1/8 cup[optional]

Take the yogurt in a bowl and add sugar, cinnamon sugar.Mix till the sugar dissolves.Add baking powder and baking soda. Mix well.


The mixture will froth .After it is bubbly, add oil .Into this mixture add the flour, grated apple and tutti frutti.Mix to combine[Don't beat vigorously].



Transfer onto a greased and dusted cake pan and bake @ 180 degrees for 15 - 20 minutes / tillt done. The timings will vary so keep an eye out after 15 minutes. Once the cake is done, remove from oven.When it cools a bit gently invert it onto a wire rack.

  
Slice and serve after the cake is completely cooled down.


This cake is for the  Blogging Marathon #61, Week 2, Day 1 with the theme - baked snacks for kids.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61



Bon Appetit....




Tuesday, 9 February 2016

Phool Makhana Parathas[Puffed Lotus Seeds Parathas] | #BreadBakers

I have missed a few editions in the #BreadBakers group.This months theme is Griddle Breads, hosted by Anshie of Spice Roots. With a theme this easy I did not want to miss the event.

So, presenting to you Phool Makhana Parathas or the Parathas with Puffed Lotus Seeds.


I have already written about the health benefits of Puffed Lotus Seeds. When Vaishali got me a huge bag of these seeds, I made sure to use them in various recipes.

This is a simple paratha/ flat bread recipe that is really soft and perfect for dinner/ breakfast or to pack for the kids lunch box.

I used:

Puffed lotus seeds- 1/2 cup
Whole wheat flour- 2 cups
Potato- 2 ,medium sized, boiled and peeled
Ajwain / Bishop's weed- 1/2 teaspoon
Coriander leaves- 2 tablespoons
Salt to taste
Oil- 1 tablespoon,divided

Roast the puffed lotus seeds in 1/2 teaspoon oil till crunchy. Let it cool and powder. Keep aside.


In a large bowl, take the flour, ajwain,salt, powdered lotus seeds, coriander leaves and mix well. Add the boiled potato and mix again.Add water little by little and knead to a smooth dough. In the final stages of kneading, add the remaining oil and knead for 5 minutes.


Let it rest for 10 minutes. In the meantime heat a griddle / tawa. Pinch out a golf ball sized portion of the dough and roll out into parathas on a flour-dusted surface.Cook the paratha on the griddle, drizzling oil if needed[I usually don't use oil to cook the parathas],till you get brown spots on either side.


Remove from griddle and serve with a side dish of your choice.


Griddle Breads BreadBakers #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Friday, 5 February 2016

Simple Methi Dal

Unintentionally,I have been posting recipes with Methi / Fenugreek leaves for the past 2 days. The theme I chose for Blogging Marathon #61, Week 1 is Meal Ideas.This is my third post in this series.

These are the dishes that got done a couple of months back and I decided to post them for this theme. And just when I was writing this post, I realized that all the 3 dishes for this theme is methi based!!

Anyway, this is a simple recipe and a comfort dish.I served this with steamed rice and a cauliflower-potato curry.


I used:

Moong dhal-1/2 cup
Tomato-1,halved
Fenugreek leaves / Methi- from a small bunch
Cumin seeds- 1 teaspoon
Garlic- 2 pods, grated
Shallots- 5,big, peeled and chopped
Red chilies- 2,broken
Turmeric powder- a large pinch
Sambar powder- 1/2 teaspoon
Salt to taste
Oil- 1 teaspoon

Wash moong dal and drain.In a vessel take the washed moong dal, tomato, turmeric and add 1 1/2 cups of water and pressure cook for 10 minutes / till done. Once the pressure releases, remove the vessel and let it cool a bit. Remove the skin of the tomato and whisk [or use a Maththu] the dal and tomato.


Heat oil in a pan and add the cumin seeds. When it crackles, add the shallots and garlic.Saute till the onions turn soft. Add the red chili and chopped fenugreek leaves.Saute for a minute and add the dal and bring to boil.


Add salt and sambar powder. Simmer for a few minutes and remove from heat.


Serve with steamed rice...


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61



Bon Appetit....