Masala Peanuts (no frying)

Baked Masala Peanuts

It’s been pouring in Mumbai. I do not enjoy getting wet, but sure like to look out of the window from the comfort and warmth of my house. Add a steaming hot cup of tea with a dash of ginger or lemongrass along with these guilt free peanuts and . . . . the picture almost perfect.

Also, I want to share a secret . . . . I am scared of deep frying. I don’t know if it’s normal but, that’s just me. Last time I deep fried something . . . was almost three years back. But, that does not mean that I do not crave fried food and thankfully I am blessed with two loving mommies who do it for me. Do you too have any such crazy fear?

Baked Masala Peanuts 01

Masala peanuts are an all-time favourite with my husband, so this one is for him :). They are super easy to make and I like these as it keeps a check on my diet without compromising on the taste buds. Happy rains.

Baked Masala Peanuts 02

 

1 cup Raw Peanuts

1/2 cup minus 2 tbsp Besan (Chickpea flour)

1 tbsp rice flour

Water as required.

 

Spice mix

Kashmiri red chilli powder as per taste

Salt as per taste

Hint of turmeric powder

3/4 tsp crushed kasuri methi

 

In a bowl add both the flours; besan and rice flour. To this add the spice mix and mix well.

Add water, a tbsp at a time to form a lump free thick batter (almost like a brownie batter).  Be careful as not to make the batter very runny like we normally do it for bhajiyas. Add a tbsp of besan if you feel that the batter is less or is too runny.

Into this batter add the peanuts and coat them well.

Drop the coated peanuts on a parchment lined baking tray, few at a time. Make sure that the peanuts are not dropped as a blob but scattered around in pairs or trios and are in single layer only. Do not overcrowd the tray.

Bake these in a preheated oven at 200 degree Celcius for approximately 15 mins. You may require a couple of minutes extra as each oven temperature varies. Move the peanuts around after 10 mins and keep a close watch.

The peanuts will be slightly soft when removed from the oven, but will firm up once cooled. Let it cool in the tray itself and store in an airtight container.

 

 

Advertisements

Peanut butter cookies (eggless)

Peanut butter cookies 01

I usually make cookies on weekend to pack it in the snack box for my kid during the week. But cookies do have a considerable amount of fat even though I try to reduce it as much as possible. So recently, when I happen to come across peanut butter cookies here, I wanted to give it a try.

Peanut butter along with whole wheat it makes a wholesome snack. I have used homemade peanut butter which has no added sugar. Also, the criss-cross pattern on a typical peanut butter cookie makes them look so pretty.

Peanut butter cookies 05

3/4 cup + 1 tbsp smooth peanut butter

1/2 cup powdered sugar (I added couple of tbsp of sugar more as my homemade butter had no added sweetener)

2 tsp vanilla extract

1/4 cup + 2 tsp milk

1cup + 2 tbsp whole wheat flour (atta)

1/4 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

Mix together peanut butter, sugar, vanilla and milk. Mix well so that all the ingredients are combined well.

Separately sieve together atta, baking soda, baking powder and salt. Add this atta mixture to the peanut butter mixture and form a soft dough. Chill the dough for 15 minutes in the fridge.

Meanwhile, preheat the oven to 180 degree Celcius.

Make balls with the dough. (I used 1 tbsp as my measurements as I prefer smaller cookies.). Press the balls onto the parchment lined cookie tray making a criss-cross pattern.

Bake for 8 to 10 mins. The cookies will be soft on the top and the edges will be deeper in colour when the cookies are done. Time taken for baking varies from oven to oven and also depends on the size of the cookie, so adjust accordingly. Cool the cookies on the cooling rack and keep them in airtight containers on cooling completely.

Note : I halved the recipe given above and got around 12 cookies.

Peanut butter cookies 02

Fresh Fig Brownie

Happy Valentine’s day !!!

Fresh Fig Brownie 02

We really don’t have a ritual for Valentine’s day, but rather just go with the flow. Today it was celebrated with the whole family around the breakfast table. It was wonderful. Coming to the recipe, this is one of those recipes which is just awesome and happens by accident.

Fresh Fig Brownie 01

We really don’t eat fresh figs and I had a dozen to finish. Fig jam was obvious and tried, so decided on making a cake and an ice-cream. I had my fingers crossed with the cake in the oven because it was the first time I was using fresh buttermilk. (Here, I have used the buttermilk which remains after removing the butter for ghee.) It turned out just wonderful and was liked by all. I decided to call it a brownie because of the taste, texture and the amazing cracked top. It’s an easy and a healthy recipe. I know it has butter, but I believe a controlled amount of good fat is essential for your body.

I have adapted this recipe from the chocolate beet cake recipe.

Fresh Fig Brownie 05

Dry ingredients

1 1/4 cup whole wheat flour

1/4 cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/4  tsp salt

 

Wet Ingredients

1/4 cup fresh homemade butter (at room temperature)

3/4 cup powdered jaggery

1 cup fresh buttermilk

1/2 cup fresh fig puree

1 tbsp vanilla extract

 

Pre heat the oven at 180 degree Celsius.

Sieve together all the dry ingredient and combine it well.

In another bowl cream butter and powdered jaggery. Then add pureed fig and buttermilk and mix well.

Add the dry ingredients into wet ingredient and wisk together for a lump free batter. Do not over mix. Pour the batter in a greased and floured 7” x 9” tin. (I used a parchment paper at the bottom of the tin)

Bake for 25 mins or till the toothpick inserted in the middle comes out clean. Each oven is different so the time required may vary.

Let it cool in the pan for 20 mins and then on the wire rack till it is completely cooled. Slice and serve.

Fresh Fig Brownie 08

Chocolate Hazelnut (Ragi) Cupcakes

“Edit your life frequently and ruthlessly. It’s your masterpiece after all.”
― Nathan Morrison

Chocolate Hazelnut Ragi Cupcakes

Chocolate Hazelnut Ragi Cupcakes

I am a self-taught baker and the internet has been of immense help, but nothing has helped me more than failure. I have made a lot of mistakes . . . . some silly, some due to oversight, some due to lack of knowledge and some due to carelessness. These cupcakes were made to salvage one such failure, but the results were so good that I was rather glad that the original recipe did not work. I was excitedly trying to make Nutella at home, but I ended with a blob of good chocolate and hazelnut mixture which I did not want to throw. I referred some old recipes and I had these baking in my oven.

Ragi has high nutritional content, especially iron and calcium and Hazelnuts contains protein, carbohydrates, vitamins (vitamin E), minerals, dietary fibre and antioxidants.

Chocolate Hazelnut Ragi Cupcakes

Ingredients

1 cup Whole wheat flour

1/2 cup ragi flour (finger millet flour)

1/2 tsp baking soda

Pinch of salt

50 gms of melted & cooled dark chocolate.

8 tsp powdered hazelnuts

3/4 cup sugar

1/2 thick plain yogurt

1/4 +1/8 cup milk

1/4 cup neutral oil

1 tsp vanilla extract

Preheat the oven to 170 degree Celcius.

Sieve together both the flours, baking soda and salt in a bowl. Meanwhile, melt your chocolate in microwave or in a double boiler and let it cool a bit.

In another bowl take sugar, vanilla extract, yogurt and milk. Mix well till sugar dissolves, then add oil and mix well.

Pour the wet ingredients into the dry in two parts and mix. Finally add melted chocolate and powdered hazelnuts and fold with gentle hand till it combines perfectly. You can add a tbsp. of milk if you feel the batter is too thick.

Line your muffin tin with liners and pour the batter upto 2/3rd. The above measurements shall give you 12 nos. medium sized cupcakes.

Bake for 22 -25 mins at 170 degree celcius, till the toothpick inserted in the center comes out clean. All ovens vary in temperature so adjust accordingly.

Cool the muffcakes on a wire rack and serve as it is or frost it with Nutella. I kept these at room temperature for two days and then in fridge for couple of days.

Chocolate Hazelnut Ragi Cupcakes

Mango Cake

IMG_20150603_075306821

Mango cake

IMG_20150603_075251805

Mango cake

IMG_20150603_075213199

Mango cake

Flavour of the season is Mango, so let’s celebrate it . . . . As I kid as I did not like mangoes (and so many more things  . . . I was a very fussy eater) but my Nani made it compulsory for all and I had to abide by it even with tears in my eyes. That summer transformed everything for me; I fell in love with mangoes and thank my Nani every season for it. Now when Avvi refuses to even taste something new, I sneak a bite in his mouth while he watches his favourite TV show and a few bites later he starts enjoying it. (Of course ! he doesn’t admit it). I not very happy with this, but currently it works. As much as possible, I try to introduce him to fruits and vegetable in their natural form so that he is aware of what he is eating and makes the right choices when he grows up. Initially I was to bake a basic vanilla cake and top it with mango syrup but then I came across this recipe and decided to try it. The cake was good but a little dense probably because of the quality of jaggery I used.

Dry Ingredients

3/4 cup Whole wheat flour (atta)

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp cardamom powder

Pinch of salt  

Wet Ingredients

1/3 cup powdered jaggery

1/2 cup aamras (mango pulp) I have used Alphonso mangoes.

1/4 cup milk

1/4 cup neutral oil

1/2 tsp vanilla essence  

Preheat the oven to 170 degree Celcius.

Sieve together all the dry ingredients in a bowl. In another bowl mix well all the wet ingredients til jaggery powder melts completely.

Pour the wet ingredients into the dry in two parts and mix well. Do not over mix the batter.

Line your muffin tin with liners and pour the batter upto 2/3rd full. The above measurements shall give you 6 nos. regular sized muffcakes. I baked in a mini muffin pan and got 12 nos.

Bake for 14 -16 mins at 170 degree celcius, till the toothpick inserted in the center comes out clean. All ovens vary in temperature so adjust accordingly.

Cool the muffcakes on a wire rack and serve as it is or frost it with whipped fresh cream and mango pieces. These can be stored in fridge upto two days.

Vegan Chocolate Peanut butter muffcakes

Chocolate is good and . . . .  with peanut butter it is better.

Fresh, homemade peanut butter makes this muffcake a flavorful treat.

IMG_20150222_161837009

And of course, it’s made with organic whole wheat and organic raw sugar 🙂

IMG_20150222_151902347

Ready to go in the oven . . .