Eggless Buckwheat Waffles

eggless buckwheat waffles 02

Buckwheat is not a derivative of wheat, in fact it does not belong to wheat family at all. Buckwheat seeds are eaten as groats or flour; hence it is referred to as a pseudo cereal too. Buckwheat is high in essential nutrients. It is rich in many trace minerals, including manganese, magnesium and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline. You can read more about buckwheat from here and here. It is also known as ‘kuttu’ locally in Mumbai and used for Hindu fasting meals.

I try and incorporate such healthy ingredients in everyday cooking wherever possible. I am sure there are better and healthier ways to consume this powerhouse. But, till I find more ways to cook this grain I am happy with these waffles. My son too consumed these ‘chocolate waffles’ (for him anything brown is chocolate;) with complete admiration. Here I have topped these waffles with ready to use whipped cream (Result of my impulse grocery shopping). But you can top these waffles with fresh fruit, honey or maple syrup.

The photos were clicked on the dining table itself as Avvi refused to wait longer and hence are not up to mark. But on a good note, I feel so happy when Avvi devours something which I make. I am one satisfied mother.

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Dry Ingredients

3/4 cup Buckwheat flour

3/4 cup Maida or All-purpose flour

1 tsp Baking powder

1/2 tsp Salt

3 tbsp powdered sugar
 

Wet Ingredients

1 cup Milk (use non-dairy milk for vegan waffles)

3/4 cup Water

2 tsp Apple cider Vinegar
1/4 cup Oil

½ tsp vanilla extract

 

Take milk in a bowl, add vinegar and set it aside to curdle.

Meanwhile mix buckwheat flour, maida, baking powder, salt and sugar.

To the curdled milk add water and oil and vanilla extract and mix well. Add dry ingredients to wet and make a lump free batter. Adjust water to get pouring consistency if required.

Let the batter rest for 8 to 10 mins.

Meanwhile preheat the waffle iron. Brush the plates with butter and pour a ladle of batter at a time so as to cover the plate.

Cook the waffles according to manufacturer’s directions. Mine were done in about 4 minutes. Enjoy with your favourite topping. Here I have used whipped cream and chocolate syrup, but can use fresh fruits, honey or maple syrup.

 

 

 

 

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?

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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.

 

 

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

Savory Cake

“A Sunday well spent brings a week of content”

Warm breakfast and tea with newspaper is my ideal Sunday morning. After hurried mornings of weekdays this is something I really look forward to. How is your ideal Sunday morning?

savory cake

I am the foodie of my household, so it’s me who wants something different most of the times. So, I decided to bake a cake for breakfast. Hubbs and the kid gave stares when I announced that we had cake for breakfast but eventually enjoyed it (I hope ;). This is a healthy and wholesome start for the day and I did save a few for next day morning as well, so that Monday mornings start on a good note. I have made these more than couple of times and every time added a new twist to it. I am sharing the recipe which I made for the first time from here and will share the options in the notes below that I tried recently.

savory cake

Recipe

1/2 cup whole wheat flour (atta)

1/2 tsp. baking powder

1 tsp. red chilli powder

1/4 tsp. Turmeric powder

Salt as desired

1 cup Semolina (Rava)

1 cup yogurt/curd (Dahi)

1 cup water

1 cup cut vegetables (I used spring onions complete, cooked sweet corn, carrot)

1 1/2 tsp Ginger and garlic paste

1 tsp. mustard seeds

1/2 tsp. cumin seeds

A pinch of asafoetida powder

2 tbsp. oil

Fresh coriander leaves or white sesame seeds for topping

Soak semolina in water for 10 minutes.

Sieve together whole wheat flour, baking powder, turmeric powder, red chilli powder and salt.

Add curd to the soaked semolina and mix well and then fold the whole wheat mixture into it.

Add the chopped vegetables and ginger garlic paste and mix the batter thoroughly but remember to just fold the ingredients together.

In a small tempering pan add oil and heat it, then add mustard, cumin and asafoetida respectively in the hot oil and temper the batter quickly.

Preheat the oven to 190 degree Celcius.

Pour the batter onto greased loaf pan, cake tin or a muffin tray. I made half of the recipe given above used a 6” round cake tin. I always use a parchment paper to line my tins. Add chopped coriander leaves as topping.

Bake at 190 degrees for 30-40 mins. Each oven is different so check accordingly. Let it cool for 10 mins in the tin and further cool on rack or enjoy it warm.

Notes;

  • In another version of this, I used 1/2 cup corn dalia and 1/2 cup semolina instead of 1 cup semolina and enjoyed the variation as cupcakes. I got 9 regular sized cupcake using half the recipe given above. I also grated the vegetables as kids tend to be picky eaters. I used grated cabbage, carrots, bottle gourd and finely chopped capsicum this time. If you are using grated bottle gourd, quickly work with the batter as it may leave water.

savory cake  savory cake

Oat Almond cookies

Oat Almond Cookies

Oat Almond Cookies

Summer vacations give you an opportunity to live life at a slow pace and enjoy the finer things in life. I enjoy doing nothing at all but sit at the balcony and see the world pass by. But, we are almost at the end of this amazing vacation and I still have a long list . . . . l’ll have to keep them for next year now.

Oat Almond Cookies

Oat Almond Cookies

This vacation has given me some lovely memories with my family which I shall cherish for a long time and probably keep narrating it years later. Vacation for me always has been a time to bond with family and these wholesome cookies add the fourth dimension to our memories.  This is a simple cookie recipe but with wholesome ingredients. . . . . I love the way oats and amaranth give an earthy flavour to these delicious cookies.

These cookies would be featuring regularly in our house for sure. Hope you enjoy these too.

Oat Almond Cookies

Oat Almond Cookies

Ingredients

Mix together . . .

1 cup Whole wheat flour (atta)

1 cup Quick cooking Oats

1/4 cup Amaranth flour

1/4 cup almonds ground coarsely

1/2 tsp baking soda

 

Cream together . . . .

1 cup powdered sugar

1/2 cup butter (I used salted butter)

1 tsp vanilla extract

If required add . . . .

1 tbsp milk (1/2 tbsp at a time)

Preheat the oven to 170 degree celcius.

Cream together butter and sugar along with vanilla extract together till it become light and fluffy. I have used salted butter here, if using unsalted butter add a pinch of salt.

Mix the ingredients mentioned above and add it to the butter sugar mixture and just bring it together. If required add milk, but only ½ tbsp at a time.

Make equal sized balls and flatten them to shape like cookies. I got 26 cookies. Place them on a greased tray or a plate lined with parchment paper. Keep them a inch apart from each other.

Bake at 170 degrees Celcius for 18 mins or so. Each oven temperature varies, so adjust accordingly. The cookies will be done when the edges darken but the center is still soft to touch.

Keep the cookies in the tray for few minutes and then transfer the cookies on a wire rack and cool them completely. Store these in a airtight container.

Oat Almond Cookies

Oat Almond Cookies

Savory cookies

It’s such a wonderful feeling when you pick greens fresh from the garden and use it in your kitchen. I don’t have a typical garden here in Mumbai, but rather few pots in my small balcony with some interesting and easy to grow plants. The mint and ajwain plant in particular is really growing well and I have keep thinking of ways to use it interestingly.

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Avvi, enjoys eating the leaves as it is but I prefer them in these cookies. I have made these cookies from Sunita’s blog earlier too with just mint leaves, but added ajwain this time. As usual, Avvi had fun cutting cookies in interesting shapes and I was a happy and satisfied mummy seeing him enjoy these cuties. This is a regular in his snack box.

Me and my mum enjoyed it with Launji ( a dip made from raw mango) along with tea. You can also try it with some jam or Nutella. Hope you all too enjoy making and eating these cookies as much as I do.

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Let’s go to the recipe

Mix together in bowl

1 cup Whole wheat flour atta

1/2 tsp salt

1/4 tsp powdered sugar

1/4 tsp soda

Mix together in a blender

1/4 cup fresh mint and ajwain leaves (or as per your preference)

2- 1/2 tbsp thick curd

1-1/2 tbsp oil (I used rice bran)

1/8 cup water

Savory-cookies

Proceed

Preheat the oven at 180 deg C.

Mix together ingredients listed above in a bowl and pluse together the wet ingredients in the blender

Tip in the wet into the dry and make the dough by mixing lightly with fingertips till everything comes together. Do not knead or the cookies would turn out to be very hard.

Roll the dough and cut the desired shapes. If required, lightly flour the board.

Place the cut out shapes on the lined tray, a little apart from each other.

Place it in preheated oven for 15 to 17 mins till the top is lightly browned.

Transfer the cookies on the wire rack and let it cool completely before storing in airtight containers.

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