Vegan Potato Salad

For Day 3 Week 3 of BM #38, here is a vegan version of the famous Potato Salad.

Since it is a potato based dish, it was received pretty well by folks at home but the complaint was it is too bland. So had to sprinkle some red pepper flakes. Make sure the salad is consumed in a few hours. The salad tends to blacken a bit because of the avocados.

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Posted by Harini R on Wednesday, March 19, 2014

Hash Browns

My kids love hash browns and my older one was after me to make them at home for a long time. Finally this edition of BM #38 gave me the required push! 

Check out the hash browns for day 2, week 3, which I made for my kids as an after school snack and they absolutely loved them. 

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Irish Soda Bread

The third week of BM #38, was a unique challenge. Srivalli picked out a How to cook the perfect series and we had to pick out three from the scores available! 

For Day 1, I picked out this Irish Soda Bread which was a delight to have at home. Traditionally, this bread is from Ireland which was a poor country and so the ingredients were as basic as flour, soda and soured milk. It is interesting to note that the 'X' on top of the dough was supposed to ward of any evil spirits!!

Today being St.Patrick's Day, I thought it would be apt to post this bread which was an integral part of Irish Food and probably is even today!!

This is a quick bread and yeast free as well. So no resting time just instant goodness. We enjoyed the bread with butter and jam and munched our way through it!

Adapted from here and here
Ingredients - 

Wheat Flour 3/4 cup
All Purpose Flour 3/4 cup
Baking Soda 1/2 tsp
Baking Powder 1/2 tsp
Salt to taste
Honey 1 Tbsp
Olive Oil / Butter 1 Tbsp + more for brushing

Irish Soda Bread

Method Of Preparation -

Preheat the oven to 375 °F. Prepare a baking tray lined with parchment paper.

In a mixing bowl, add the flours, sat, baking powder and baking soda, rub in the oil/butter and honey. Gradually add water to knead to a soft ad sticky dough.

Roll the dough with your hands into a dough ball and pat it to slightly flatten it.

Slash the tops like an 'X', place it on the prepared baking tray and bake for about 30 minutes or until the bread is brown and sounds hollow when tapped under the bread.

Serve warm with butter for a delightful snack.

Preparation Time 10 min + Baking time 30 min
Serves 4-5

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Instant Green Apple Jaggery Pickle

After a long time I have somehow managed to make this pickle for Indian Cooking Challenge announced for the month of February 2014.

This recipe has been suggested by Varada, our newest member in this club. This recipe is tried and tested by her mom. Thanks to her we got to taste this finger licking pickle. We usually make this pickle without the jaggery. But adding the jaggery has given it a totally new dimension.

I am sure I am going make this with green mangoes when they appear in our markets here.

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Posted by Harini R on Saturday, March 15, 2014

Peshawari Naan

Here is yet another exotic naan which is full of nuts and flavor. There are multiple variations of this enticing naan. Feel free to add more nuts and / or coconut to make it even more rich and filling.

Check out this interesting Naan for Day 3 Week 2 of BM #38.

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Masala Paneer Naan

Continuing the theme from yesterday, here is a slightly healthier version of Naan for Day 2 Week 2 of BM #38. 

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Vegan Avocado Naan on Stovetop

Most of us rely on a Naan based meal when we go to the restaurants, right? Until a few years back I was under the impression that we need an oven/tandoor to make naan and so it is best enjoyed in the restaurants. Not any more. Better still Naans can be made on the stove top as well. 

Let's enjoy some variety of naans which can be made easily in our kitchens. For Day 1, week 2 of BM #38, let us check out a fusion Naan variety which initiated a very interesting conversation around our dinner table!!

Recipe Source - here
Ingredients - 

All Purpose Flour / Maida 2 cups
Salt 1 tsp
Baking Powder 1/2 tsp 
Warm Water 1/4 cup
Active Dry Yeast 2 1/2 tsp 
Sugar 2 tsp 
Avocado mashed with 2 tsp of lemon juice 4 Tbsp (1 medium sized avocado)
Olive oil 1 Tbsp + more for greasing

Vegan Avocado Naan on Stovetop

Method Of Preparation -

In a bowl, whisk the flour, salt and baking powder and set aside.

In a smaller bowl, add yeast and sugar to warm water and set aside for it to froth up.

Mash the avocado to a fine pulp and add lemon/lime juice to prevent discoloration.

Add upto 2 tablespoons of Olive oil to the flour and add the yeast solution. Mix well and knead to a soft dough. 

Be watchful of the quantity of water added to the dough as the dough tends to get a little softer because of the avocado and then it gets difficult to get a proper shape for the Naan :) 

Oil the dough, cover and set aside in a warm place for about 2 hours or until the dough doubles.

Pinch 8-9 equal portions of the dough and roll each naan to the shape desired and cook on a hot griddle.

Once some bubbles appear, flip and spray oil as needed and cook on the other side as well.

Cook the rest of the Naans similarly and serve them warm with an accompaniment of your choice.

Preparation Time resting time 2 hrs + Cooking Time 30 min
Makes 8-9

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Posted by Harini R on Monday, March 10, 2014

Dal Paratha

For Day 3, Week 1 of BM #38, here is a wholesome paratha which can be served for breakfast, brunch, snack, lunch or dinner.

I love these kind of parathas which have a protein component too. I rely on such protein based dishes for my kids when they get back from school. Also any leftover dal can be dressed up and presented differently. :)

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Posted by Harini R on Wednesday, March 5, 2014

Paneer Sandwich

For Day 2 Week 1 of BM #38, here is a nutritious sandwich which is typically loved by kids and adults as well. This is very versatile and can be adapted in many ways. The same filling can be used in parathas or rotis or pitas.

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Pasta With Maggi Masala

I have chosen to post a few options for kid's after school snacks as part of Week 1 of BM #38. It is always a challenge for me to make new and healthy snacks for my kids when they get back from school. 

On days when they agree to have a proper lunch menu (rice-dal-curry or chapati-curry) after they get back from school, life seems so easy but the scene is not always as rosy :). 

This idea of using the Maggi Masala arose from the fact that I don't like to feed my kids Maggi all the time and they love it all the same. So to strike a compromise, I have devised this recipe. The kids somehow are taken with this flavor of Maggi Masala. A win-win situation yet again!! 

Luckily or unluckily I have a box full of the maggi masala packets from when the kids used to gobble the maggi noodles raw! (Yes, raw uncooked noodles!! - craziness in many forms :) )

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Posted by Harini R on Monday, March 3, 2014
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