Herbed-Spicy Focaccia Bread


Herbed Spicy Focaccia Bread


Back in July 2011, I had the pleasure of hosting an 'Only Baked' event. My inbox was flooded with many mouth watering recipes out of which I have baked this Focaccia bread by Jayasri of 'Cooking is Divine'. 


It has been lying in my drafts for so long and I would have baked this bread so many times over the past few months. Each time this bread comes out perfect and we thoroughly love the texture and taste of this bread! Here it is for Day 6 BM #14.


Ingredients - 


Bread Flour 3 1/4 cups (Or All Purpose Flour)
Active Dry Yeast 2 1/2 tsp
Salt as needed
Sugar 1/2 tsp
Garlic - Chilli paste
Coriander leaves finely chopped 2 Tbsp
Dried Basil, Oregano, Parsley as needed
Toppings - Your choice (I used Grape Tomatoes, Jalepeno slices, Oregano, Basil, Parsley sprinkles and Sea salt)
Olive oil 3-4 Tbsp
I used a little less than 2 cups of warm water.


Herbed Spicy Focaccia Bread


Method of Preparation - 


In a small bowl, add yeast to about 1/2 cup of warm water and set it aside for the yeast to froth up. 


Meanwhile, mix in salt, sugar, garlic-chilli paste, basil, oregano, coriander leaves and parsley in the bread flour.


Add the frothy yeast water and mix well and gradually add the remaining water to make a sticky dough. Knead well (I worked on the dough for about 10 min) adding oil as needed.


When the dough is soft and pliable, make a smooth ball and set it aside for fermenting in a well oiled bowl. Also take care to cover the bowl with a cling wrap. I usually place it in the oven with the light on for extra warmth (sometimes much needed warmth!).


After the dough is doubled, transfer the dough onto a deep baking dish (I used  8 X 6 X 1.5 glass dish once and a 9 inch round pan a few times) which has been greased.


Make dimples on the spread out dough and arrange the desired toppings in any pattern you prefer. 


Cover the dish and set it aside for a second rise for about 20-30 min. Sprinkle some more Italian herbs.


Bake for about 20-25 min or until it is golden brown in color and the toothpick inserted comes out clean.


Remove and cool it on a wire rack and enjoy! 


Herbed Spicy Focaccia Bread


Check to see what the fellow marathoners are cooking for BM #14.   


Preparation Time  approx 3 hrs (Dough mixing time 20 min+ Fermenting time 2 hrs + Baking time 27 min + Cooling time 5 min)
Makes  8 X 6 X 1.5 bread

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Posted by Harini on Wednesday, March 28, 2012
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Vegan Oatmeal Bars


Vegan Oatmeal Bars


I have always trying to make an oatmeal bar but somehow always ended up making cookies. This time around I made sure I baked these bars. 


Taste wise these were perfect. But I should have baked it for a few more minutes as the underside was still a little soggy and not as dry. So we made it a point to finish it off in 2 days. :)


Ingredients - 


Rolled Oats 1 1/2 cups
Nuts, Dried fruits and seeds 1 1/2 cups
[I used walnuts, almonds, pine nuts, sun flower seeds, dried cranberries, sesame seeds and coconut]
Cinnamon Powder 1 tsp
Salt 1/2 tsp [I forgot to add]
Brown Sugar 4 Tbsp
Soy Milk 1 cup
Flax seed meal 2 Tbsp +6 Tbsp of warm water


Vegan Oatmeal Bars


Method Of Preparation -


In a small bowl, soak the flax seed meal in warm water and set aside.


Preheat the oven to 350 F. Prepare a 9 x 9 pan by greasing it.


In a mixing bowl, add the oats, nuts, dried fruits and seeds. 


Sprinkle cinnamon and salt.


Whisk the flax seed mixture well until it is gooey and add brown sugar and soy milk and whisk well.


Add this wet mixture to the oats, mix well and pat the mixture into the greased baking pan. Make sure the mixture is patted down to about 3/4 inch.


Bake it for 45-50 min and remove. Slice it as per requirement upon cooling.


Check to see what the fellow marathoners are cooking for BM #14.  


Preparation Time 10 min +Baking Time 45 min
Makes about 10-12 medium sized bars

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Posted by Harini R on Tuesday, March 27, 2012
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Eggless Berry-Yogurt Upside Down Cake


Eggless Berry-Yogurt Upside Down Cake


Here is a delightful cake which came out real fluffy and mildly sweet, perfect for our taste. I tried to make it vegan but I didn't have soy yogurt on hand and moreover I wanted to try yogurt as an egg-replacer.


Enjoy the berry cake for Day 4 of BM #14.


Recipe Inspiration from here.
Ingredients - 


Whole Wheat Flour 1 cup
All Purpose Flour 1/2 cup
Cornstarch 2 Tbsp
Baking Powder 1 1/2 Tbsp
Baking Soda 1/2 tsp
Banana Over-ripe 1 medium size
Yogurt 1 cup (I used plain home made)
Sugar 3/4 cup (I used brown sugar)
Any flavorless Oil 1/4 cup
Berries 1 cup (I used strawberries and blueberries)
More Berries and Brown Sugar as needed to spread on the baking pan.


Eggless Berry-Yogurt Upside Down Cake


Method Of Preparation -


Preheat the oven to 350 F. Prepare a baking pan by greasing it. 


Spread the sliced strawberries and blueberries (don't slice the blueberries)  on the greased pan and sprinkle brown sugar as needed.


In a mixing bowl, whisk the flours, cornstarch, baking powder and baking soda. Toss the berries in the flour and keep aside.


Blend banana, oil, yogurt and sugar and slowly add it to the flour  mixture and gently mix it so there are no lumps.


Pour it onto the prepared pan and bake in the center rack for 45-47 min or until the tester inserted comes out clean.


Remove from the oven and let it cool in the pan for 10-15 min. Run a knife around the cake to loosen the edges and invert onto a wire rack to cool.


Slice and enjoy upon cooling.


Eggless Berry-Yogurt Upside Down Cake


Check to see what the fellow marathoners are cooking for BM #14.  



Preparation Time 15 min +Baking Time 45 min
Makes an 8 inch round cake.

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Posted by Harini R on Monday, March 26, 2012
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Vegan Chocolate Instant Mug Cake


Vegan Chocolate Instant Mug Cake

 My little one was literally pleading and crying for a chocolate cup cake and I knew that I have to give them to her if I care for my peace of mind on a weekday afternoon. I was sure she would not be able to do justice to a full batch of 10-12 cupcakes. So I decided I should experiment with microwave mug cakes. I had bookmarked this a long time back and decided to give it a go as part of Day 3 of BM #14.

 The texture of the cake was perfect and the taste was something to die for. My little one gladly let me take pictures and enjoyed her treat all by herself satisfied that she need not share her cake with anyone!! :)

 Ingredients - 


All purpose flour/Maida 3 Tbsp
Brown Sugar 3 Tbsp (White sugar is fine too)
Cocoa powder 2 Tbsp
Baking Soda 1/4 tsp
Salt a pinch
Oil 3 Tbsp (Any flavorless oil will do)
Soy Milk 3 Tbsp
Chocolate chips 2 tsp (Optional - I didn't use)
Vanilla essence 1/4 tsp 
Vegan Chocolate Instant Mug Cake

Method Of Preparation -

 In a microwave safe coffee mug, whisk flour, sugar, cocoa powder, salt and baking soda. 

 Add in the oil, soy milk, vanilla essence and mix well with a spoon until there are no lumps and the batter is smooth.

 Now is the time to stir in chocolate chips if using.

 I divided the batter into 2 small cups.

 Microwave it in the maximum power setting (Mine is 1000 watt) for a minute and then in 20 sec increments.

 Insert a toothpick in the center to check if it comes out clean. These cakes were done in about 1 min and 45 sec.

 Serve them warm and enjoy the delight on the little one's face. 

 Check to see what the fellow marathoners are cooking for BM #14.  


 Sending to Srivalli's 'MEC- March 2012' hosted by Privish of Killer on the Plate. 


 Preparation Time 2-3 min + Baking Time 2 min + cooling time 1 min 
Makes 2 cup cakes

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Posted by Harini R on Sunday, March 25, 2012
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Vegan Almond Biscotti


Vegan Almond Biscotti
Almond Biscottis with Chocolate Milk
For the Day 2 of BM #14, I have chosen to share this recipe which is a keeper. The biscottis turned out awesome and a friend who happened to taste this said that they were just like the store bought ones. What else can I say?
Recipe inspiration from here.


Ingredients - 


Whole Wheat Flour 1 cup
All Purpose Flour / Maida 2 Tbsp less than 1 cup
Custard Powder Vanilla flavored 2 Tbsp (Or cornstarch)
Sugar 3/4 cup (I used brown sugar)
Almond Meal 3/4 cup (I ground about 1/3 cup almonds)
Almonds Chopped 1/4 cup
Baking Powder 3/4 tsp
Baking Soda 1/2 tsp
Cinnamon 1/2 tsp
Salt 1/2 tsp
Agave Nectar 1/4 cup (can use honey for non-vegan version)
Flavorless Oil 1/4 cup (can use butterfor non-vegan version) 
Water about 1/2 cup (or as needed)
Vanilla extract 1/2 tsp (Use Almond extract if available)


Vegan Almond Biscotti


Method Of Preparation -

Pre-heat oven to 350 F.

In a medium sized bowl, mix together flours, sugar, chopped almonds, almond meal, baking soda, baking powder, salt and cinnamon. 

In a separate bowl, blend together the agave nectar, water,oil,  and vanilla extract, then add to dry ingredients and mix well to get a stiff dough.

Turn dough onto lightly floured surface or onto a parchment paper. Roll the dough into a log about 12 x 2 x 3/4-inch.


Vegan Almond Biscotti

Place the log onto baking sheet lined with a parchment paper. Bake 30 minutes; remove from oven and cool for 10 minutes.


Vegan Almond Biscotti

Cut the log with a serrated knife diagonally into 1/2-inch slices, using a sawing motion.

Place slices cut side up, on baking sheet and bake again for 15 minutes. 

Vegan Almond Biscotti

They will get crisper as they cool. Remove onto wire rack to cool.


Check to see what the fellow marathoners are cooking for BM #14.  


Preparation Time 20 min + Baking Time (30 min + 15 min) + Cooling Time 10 min
Makes  10-12

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Posted by Harini R on Saturday, March 24, 2012
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Semiya Laddu And Ugadi Greetings!!


Semiya Laddu
A virtual treat with Semiya Laddu, Sugar cane, and Ugadi Pacchadi
Sri Nanadana Nama Samvatsara Subhaakankshalu!!Ugadi Greetings to All!! 


The second week of this edition of Blogging Marathon is here and you shall see me blog under three different themes. Festival Food - Quick and Easy Mithai, Vegan Friendly Dishes and Eggless Baking with Fruits and Nuts.


This recipe qualifies under the first category. My sister's mother-in-law is the source of this recipe which is sure to delight your senses. So here is the recipe for the quick and easy sweet for Day 1 week 2 of BM#14.


Ingredients - 


Semiya 1/2 cup
Sugar 1/4 cup (plus 2 Tbsp more if preferred)(I used brown sugar)
Cashews, broken 1 Tbsp
Almonds, chopped 2 Tbsp
Ghee/Clarified Butter 1 tsp
Milk 2 tsp


Semiya Laddu


Method Of Preparation -


In a heated wok, add 1/2 tsp of ghee and fry semiya (vermicelli) until golden brown. Remove onto a plate to cool and set aside.


Add a few drops of ghee in the same heated wok/kadai and fry the chopped nuts and set aside.


Powder the roasted semiya, mix in the fried nuts and sugar. 


In the same heated wok/kadai, add the remaining ghee and roast the above mixture for a minute.


Remove from fire and sprinkle 2 tsp of milk and mix well. The sugar will start to melt and the mixture will come together as a single mass. 


Pinch bite sized mixture and roll into laddus (small balls) when it is safe to handle with your hands.


Set aside for a few minutes to set and is ready to enjoy!


Semiya Laddu

Check to see what the fellow marathoners are cooking for BM #14. 


Preparation Time 20 min
Makes 8-10 bite sized cuties

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Posted by Harini R on Friday, March 23, 2012
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Apple Cinnamon Oatmeal


Apple Cinnamon Oatmeal

 I wanted to share my everyday breakfast for a long time now. Since we are talking about whole grains this week, I thought this simple and humble breakfast of mine should be showcased for Day 7 of BM#14.

 As is evident from the name, this is a quick and easy recipe and can be customized to individual preferences adding whatever flavors one might choose. This happens to be my personal favorite! 

 Initially we used to get the instant oatmeal packets in various flavors and later on realized that we were loading up on unnecessary sugar. So found this simple solution to enjoy my favorite breakfast with the goodness of oats and apples. :)

 Note that this can be made on the stove top (just cook on the stove top until done takes about 7-8 min under constant supervision) as well but I choose the easier and faster way. 

 Before the easy-breezy recipe, take a peek at what I have posted for the past week.

 Day 1 - Jonna Rotte ~Jowar Ki Roti
Day 2 - Barley Flakes Pulao
Day 3 - Ragi Idiyappam
Day 4 - Quinoa-Strawberry Scones 
Day 5 - Millet Cutlets
Day 6 - Vegan Millet Pudding

 Ingredients - 

 Rolled Oats 1/2 cup
Apple finely chopped 1/2 cup
Milk 1 cup
Cinnamon as needed
Almonds 4-5 finely chopped/grated
Sweetener as needed (optional)
Apple Cinnamon Oatmeal

 Method Of Preparation -

 In a 4 cup microwave bowl, add all the ingredients and microwave on high for 2 min.

 Remove, stir and microwave for another 2 min in 30 sec intervals, stirring in between.

 Let it stand in the microwave for a minute and it is ready to be served. Add more warm milk/water to adjust the consistency to your preference.

 Garnish with more chopped apple and/or grated almond and/or sweetener of your choice.

 Check to see what the fellow marathoners are cooking for BM #14.  

Sending this to "HITS ~Fiber Rich Foods" happening at Spicy Treats and to Srivalli's 'MEC- March 2012' hosted by Privish of Killer on the Plate.

 Preparation Time 5 min 
Makes 1 serving

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Posted by Harini R on Thursday, March 22, 2012
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Vegan Millet Pudding


Vegan Millet Pudding

 Another Millet based recipe which I couldn't resist posting for Day 6 of BM #14. The pudding was so rich and full of flavor that I thought I should share before I forget the flavor of this pudding. :) A sure treat to sweet lovers like me !

 Try the non-vegan way as well with regular milk and it tastes just as good.

 Ingredients - 

 Millet/Korralu 1/4 cup
Coconut Milk 1 1/2 cups
Almonds fistful 
Brown Sugar 1/2 cup
Cardamom Powder
*Custard Powder 1 Tbsp (Optional)
Roasted Nuts for garnish (I dry roasted them)

 * The pudding was very thick upon cooling so you might want to omit it if you like a thinner pudding. I usually add custard powder for the color it imparts and also as a thickening agent.
Vegan Millet Pudding

 Method Of Preparation -

 Pressure cook millet with 1/2 - 3/4 cups of water until soft.

 Blend almonds in 1/2 cup of water and set aside.

 In a sauce pan, boil coconut milk and the almond paste. Add the boiled millet.

 Mix well so there are no lumps. Add sugar and let the mixture come to a boil.

 Blend 1 Tbsp of custard powder in 3 Tbsp of cold water and mix it in the simmering pudding mixture while stirring continuously.
Vegan Millet Pudding

 Sprinkle cardamom powder and remove from fire. Garnish with roasted nuts.

 Serve warm or chilled as per preference.

 Check to see what the fellow marathoners are cooking for BM #14. 

Sending this to "HITS ~Fiber Rich Foods" happening at Spicy Treats.  

 Preparation Time 45 min 
Makes 3 cups 

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Posted by Harini R on Wednesday, March 21, 2012
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Millet Cutlets ~ Millet Croquettes


Millet Cutlets

During my childhood visits to my grandma's place, we were encouraged to offer jowar or millet to anyone who comes asking for food at our door step. I remember that there used to be bins filled with these grains specifically labelled for donation. And sitting here today, I am wondering why such nutrient rich grains never found their way into our tummies then. 

 I came to know that millet is available in Whole Foods Market here and I have been itching to get my hands on fox-tail millet since then. Finally I get to showcase the recipe I made using the millet for Day 5 of BM #14. :)
Foxtail Millet
Ingredients - 

 Millet/Korralu/Foxtail Millet 1/4 cup [Note that it is not Jowar but a different grain] 
Potatoes boiled and mashed 1/2 cup
Carrots grated 1/4 cup
Cabbage finely grated 1/4 cup
Capsicum finely chopped 2 Tbsp
Bread Crumbs 1 1/2 cups [I powdered 3 slices of whole wheat bread]
Salt as needed
Green chillies or Red chilli powder as needed
Garam Masala/Chana Masala as needed 
Oil to shallow fry
[Ginger, garlic, coriander leaves, curry leaves, mint can be included but I made a simple version]
Millet Cutlets

 Method Of Preparation -

 Cook millet in a pressure cooker with about 1/2 - 3/4 cup of water until the millet is soft and the water is absorbed. Set it aside to cool. I used previously cooked and cooled millet.

 Boil carrots, capsicum and cabbage and set it aside.

 In a mixing bowl, add the millet, mashed potato, boiled veggies, salt, red chilli powder and garam masala. Mix well and adjust the taste as required.

 Add about 3/4 cup of breadcrumbs and keep the remaining crumbs to roll the patties.

 Knead the mixture to a stiff dough and pinch lime sized portions and pat them into small discs (patties), roll them in bread crumbs and set aside.

 In a heated griddle spray oil as needed and shallow fry the prepared patties on both sides until they are golden brown and crisp. 

 Remove from fire and continue to shallow fry the rest of the patties. 

 Serve with ketchup or chutney of your choice.

 Check to see what the fellow marathoners are cooking for BM #14. 

 Sending this to "HITS ~Fiber Rich Foods" happening at Spicy Treats.  

 Preparation Time 30 min 
Makes 15

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Posted by Harini R on Tuesday, March 20, 2012
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