Whole Grain Garlic Knots


Whole Grain Garlic Knots

 Day 11 BM #51 - 

 Check out these whole grain garlic knots which are a delight to enjoy! I loved the fact that I was able to use bulgur and quinoa and thought there would be a bite or chewiness to these knots, but the result was fantastic. No visible trace of the grains in there!

 I was so happy to have baked these garlic knots because 
1. It is totally whole grain  
2. Low fat 
3. My family loved it 4. 

 To top it all - I had no convincing to do for my family to consume this whole grain bake :)

 Recipe Source
Ingredients - 

 Garlic Cloves, finely grated 2 
Butter 2 Tbsp
Parsley / Cilantro, finely chopped 1 Tbsp
For the Dough - 
White Whole Wheat Flour 1 1/2 cups
Bulgur 2 Tbsp
Quinoa 2 Tbsp
Flaxmeal 1 Tbsp
Water 3/4 cup
Honey /Agave 1 tsp
Active Dry Yeast 1 1/4 tsp
Salt 1/2 tsp
Olive Oil 1 Tbsp
More flour for dusting
Whole Grain Garlic Knots

 Method Of Preparation -
Boil 2 cups of water and add bulgur and quinoa. Let them cook for about 10 minutes.

 Remove from heat, drain the water and wash with cold water, drain and spread on a clean kitchen towel to drain the excess of water.

 Mix honey in 3/4 cup warm water and add yeast to it and let it sit in a warm place to froth up for about 7-8 minutes.

 In a mixing bowl or stand mixer bowl, add the flour, salt, oil and the yeast solution and knead until dough comes together.

 Add in the flaxmeal, cooked grains and knead until a sticky dough is formed.

 Cover and set aside in a warm place until it is doubled or about 2 hours.

 After 2 hours, pinch about 12 portions of the dough dusting each portion with enough flour so the dough is easy to work with.

 Place the 12 portions on a parchment paper lined baking tray. Cover with a cling wrap and set aside for 30 minutes.

 Pinch Lime sized portions of the dough (The size can vary as per preference) and roll into long fingers and carefully make a knot. Place on a parchment lined baking tray. Repeat with the rest of the dough.

 Preheat the oven to 400 °F. Bake for about 20 minutes or until they are cooked through.

 While they are baking, prepare the garlic oil. Heat the butter until it bubbles, fry the grated garlic for a couple minutes taking care not to brown the garlic. Remove from fire and add chopped coriander leaves (cilantro).

 After the Garlic Knots are out of the oven, brush the garlic oil on each of them and set aside. Enjoy them warm. They freeze well too.


Preparation Time 20 min + Resting Time 2 hrs + Baking time 20 min
Makes about 20-24 mini knots

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Posted by Harini R on Monday, April 13, 2015
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Cheese Puffs


Cheese Puffs

 Day 10 BM #51 - 

 Here is a simple yet delectable snack for kids which can be put together in a jiffy.

 The kids loved it with a dollop of ketchup and were gone in a few seconds.

 Ingredients - 

 All Purpose Flour 1/2 cup
Baking Powder 3/4 tsp
Shredded Cheese (I used Cheddar) 1/2 cup
Milk 1/2 cup
Salt and Pepper as needed
Cheese Puffs

 Method Of Preparation -
Mix all the ingredients in a bowl, and make a sticky dough.

 Divide the sticky dough into 12 greased mini muffin cups.

 Preheat the oven to 400 °F.

 Bake for about 14 minutes or until the cheese browns on top.

 Remove and serve warm with any condiment of your choice.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

Sending these cheese puffs to Srivalli's 'Anniversary Mela'


Preparation Time 10 min + Baking time 14 min
Makes 12

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Posted by Harini R on Saturday, April 11, 2015
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Eggless Oat-Banana Brownie


Eggless Oat-Banana Brownie

 Day 9 BM #51 - 

 Hope all the bakes in this Baking Marathon are keeping your interest in this series. I am having a good time baking and presenting the baked goodies as much as browsing through all the creations of my fellow BMers and loading up up on my bookmarks! 

 My older one does not like banana in any of the cakes/muffins. Even if I do add in without her knowledge, she can sniff it out like a pro!!

 But to test her resistance, I made these brownies and trust her when she admits that these are addictive, to say the least! I have her verdict recorded on my phone so I can show her the next time she has anything to say about banana puree in brownies (shhhh...) :)

 Recipe source here
Ingredients - 

 Oat Flour 1 cup
Cocoa Powder 2 Tbsp
Baking Powder 1 tsp
Sugar 1/3 cup 
Chocolate Chips 2 Tbsp 
Banana, mashed 1/2 cup
Milk 1/2 cup
Cooking Oil 2 Tbsp
Eggless Oat-Banana Brownie

 Method Of Preparation -
In a mixing bowl, sieve oat flour, cocoa powder, baking powder and mix in sugar.

 In a mixer, blend the banana, milk and oil into a fine puree.

 Mix the puree in the oat flour mixture gently until just combined.

 Preheat the oven to 350 °F.

 Line an 8 inch square brownie pan with a parchment paper.

 Pour the brownie batter into the pan, sprinkle the chocolate chips and bake it for 25-27 minutes or until a tooth pick comes out clean upon testing.

 Remove and let cool. Slice as per preference and enjoy!



Preparation Time 10 min + Baking Time 27 min 
Makes 16 squares

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Posted by Harini R on Friday, April 10, 2015
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Herbed Fougasse


Herbed Fougasse

 Day 8 BM #51 - 

Fougasse is a French Bread which is a market specialty in the south of France. It is known for its unique shape of slashing the dough and stretching it to resemble a tree.

 The first time I came across Fougasse (pronounced as Foo-Gaas) was at Varada's space. I later on found various versions with different combinations of spices and herbs. Since my kids are fond of olives, I tried this bread with chopped olives and the result was a super hit with my family and friends.

 Ingredients - 

 All Purpose Flour 1 cup
Whole Wheat Flour 1 1/4 cup
Salt 3/4 tsp
Herbes de Provence 2 tsp
Olive Oil 3 Tbsp (divided use)
Olives, finely chopped 1/4 cup
Sugar 1 tsp
Active Dry Yeast 2 tsp
Warm Water 1/2 cup + 2 Tbsp
Milk 1 Tbsp for Brushing

 Method Of Preparation -
In half a cup of warm water, add sugar and yeast. and set aside in a warm place for the yeast solution to froth up.

 In a mixing bowl, add the flours, salt, 1 tablespoon of olive oil, chopped olives and mix well.

 After the yeast solution has frothed up, add it to the flour mixture and mix to get a sticky and elastic dough. (I used the stand mixer and worked for about 10 minutes to get the sticky dough).

 Oil a bowl, and place the dough in a warm place for about 2 hours, so the yeast can work its magic.

 After the dough has doubled, place it on a floured surface and stretch it using your hands. Make a rectangle which is about 1 cm thick and place it on a parchment paper lined baking tray.

 Imagine a center vein like that of a leaf and slash 3-4 diagonal cuts on either side of the center vein. (See picture for clarity). Brush it with milk and let it rest for about 10-15 minutes while the oven gets preheated.

 Preheat the oven to 375 °F.

 Place the baking tray with prepared dough in the oven and bake for 18 minutes. I broiled for a couple of minutes for a darker hue.

 Remove and slice it as needed. Dip it in melted butter and enjoy.


Preparation Time 15 min + 2 hrs resting time + 20 min 
Makes a bread 13 inch X 7 inch 

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Posted by Harini R on Thursday, April 9, 2015
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Eggless Chocolate Chip Muffins


Eggless Chocolate Chip Muffins

 Day 7 BM #51 - 
My older one is fond of baking these days. She is now able to bake cookies, muffins and cupcakes all by herself. These muffins are my older one's creation. 

 Our routine is this ; whenever she gets a craving to bake something, I let her peek into my bookmarks folder and let her choose what she wants to bake. Win-win situation, right?

 My job here was to just enjoy the muffins and take pictures :)
Eggless Chocolate Chip Muffins

 Recipe source here
Ingredients - 

 Flour / Maida 1 cup (I used Whole Wheat White Flour)
Baking Powder 1 1/2 tsp
Salt a pinch
Sugar 1/4 cup
Milk 1/2 cup
Yogurt 3 Tbsp
Oil 2 Tbsp
Semi Sweet Chocolate Chips handful
Nutella 2 Tbsp or more for topping (Optional)
Eggless Chocolate Chip Muffins

 Method Of Preparation -

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

 In another mixing bowl, whisk, sugar, milk, yogurt and oil until the sugar is dissolved.

 Slowly add the flour mixture into the wet ingredients, gently mix until combined.

 Fold in the chocolate chips.

 Preheat the oven to 375 °F.

 Line the muffin plate with the liners. Fill 2/3rds of each of the muffin cups and stir in half a teaspoon of Nutella on each of the muffins, if preferred. 
[My older one stirred in Nutella in 6 of them just to see if she likes it]

 Bake in the center rack for about 14 min or until a tester comes clean.

 Remove from the oven, let them cool on a wire rack.

But we enjoyed while they were still warm!!


 Preparation Time 15 min + Baking Time 14 min
Makes 24 mini muffins

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Posted by Harini R on Wednesday, April 8, 2015
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Spinach Lasagna Rollups


Spinach Lasagna Rollups

 Day 6 BM #51 - 
My older one is very fond of lasagna sheets. When she was 3-4 years old, I had to just boil the lasagna sheets and she would just munch on them plain. But she has since out grown her bland eating. She now craves for something spicy and healthy too.

 She has just fallen in love with these rollups and I had to prepare them 2-3 times in a row until I got bored of making the same over and over :) Check out these addictive and healthy rollups and you will agree with my older one.
Spinach Lasagna Rollups

 Ingredients - 

 Lasagna Strips 6 nos
Pasta Sauce about 1 1/2 cups
Shredded Cheese 1/2 cup
Parmesan Cheese, shredded 2 Tbsp
For the Filling - 
Spinach, chopped 2 cups (I used frozen chopped spinach)
Paneer Shredded about 1 1/2 cups (Cottage cheese or Ricotta cheese can also be used)
Garlic Powder, Onion Powder, Italian Seasoning, Red Chili Powder and Salt as needed
Spinach Lasagna Rollups

 Method Of Preparation -
Cook the lasagna strips in salted water until they are cooked al dente. Remove and drain. Keep them moist in a kitchen towel.

 If the spinach is fresh, blanch otherwise just thaw the frozen spinach. Make sure there is not much of moisture in it.

 In a mixing bowl, add the blanched/thawed spinach, shredded paneer, onion powder, garlic powder, salt, Italian seasoning and some red chili powder to taste. Mix well and set aside.

 Preheat the oven to 375 °F.
Grease a baking pan and spread a thin layer of pasta sauce and set aside.

 Lay the cooked lasagna on the kitchen towel, spread the spinach filling and roll up tightly and place the seam side down in the greased baking pan. Do the same with the rest of the lasagna sheets.
Spinach Lasagna Rollups - Prep

 Drizzle more pasta sauce and sprinkle cheese. 
Spinach Lasagna Rollups - Prep

 Bake for about 20 minutes or until the cheese on top browns a little.

 Remove and serve warm.



 Preparation Time 20 min + Baking Time 20 min 
Makes 6 rolls

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Posted by Harini R on Tuesday, April 7, 2015
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Julekake - Eggless Norwegian Christmas Bread


Julekake

Day 5 BM #51 -

 This mildly sweet bread is a Norwegian Christmas bread. This bread was one of the first breads I baked for this Marathon. 
Julekake

 Recipe adapted form here
Ingredients - 

 All purpose flour/Maida 2 ½ cups
Active dry yeast 2 tsp
Salt ¼ tsp
Sugar ¼ cup
Cardamom Powder 1/2 tsp
Milk ½ cup (lukewarm)
Water ¼ cup (lukewarm)
Butter  4 tbsp 
Tutti Frutti handful
Raisins handful
Granulated Sugar 2 tbsp (for topping)
Julekake

 Method Of Preparation -
In a bowl, add lukewarm water, lukewarm milk and 1 tsp sugar along with the yeast and mix well. Leave it aside for 5-10 minutes and until frothy.

 In a large mixing bowl, add the flour, salt and cardamom powder and mix well until combined.

 In another mixing bowl add the yeast solution, remainder of the sugar and the butter and mix well. 

 Add the flour mixture to yeast solution and mix well until well combines. Knead the dough until the dough is smooth and elastic adding more flour or liquid to get the perfect consistency. 

 Transfer the dough to a floured surface and spread it out into a circle. 

 Sprinkle the tutti frutti and raisins evenly in the surface and roll the dough up like a carpet or like a jelly. Using gentle pressure knead the dough. 

 Roll the dough into a ball and place it in an oiled bowl. Cover loosely and let it rise for about an hour or until it has doubled.

 Deflate the risen dough gently. Form into a neat ball again and place it in a lined baking sheet. 

 Let the dough rise again for about an hour. Brush the dough with milk and then sprinkle the sugar evenly on top. 

 Preheat the oven at 350 °F.

 Bake for about 30 minutes or until the bread is uniformly brown all around and sounds hollow when tapped. 

 Remove the bread from the oven and cool it completely on rack before slicing.



 Preparation Time 15 min + Resting 3-4 hrs + 30 min baking time
Makes 1 round loaf

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Posted by Harini R on Monday, April 6, 2015
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Tortilla Mini Pies


Tortilla Mini Pies

 Day 4 BM #51 - 
Getting bored of eating the same old, roti-sabji? Try these pies for a change.

 I felt that this recipe is a very versatile one. I have tried and replaced the filling with leftover Aloo sabji and leftover taco filling and each time it was a delight to have. So feel free to play around with the filling. I bake them in mini sizes so that it appeals to the kids.
Tortilla Mini Pies

 Recipe adapted from here
Ingredients - 
Tortillas 4 (I used 4 Rotis)
Cheese, shredded 3/4 cup ~ 1 cup
For the Filling - 
Rajma / Red Kidney Beans, cooked 1 cup
Onion, chopped 1/2 cup
Tomato, chopped 1/2 cup
Ginger Garlic Chili paste 1 tsp
Salt and Garam Masala as needed
Cooking Oil 2 tsp
Tortilla Mini Pies

 Method Of Preparation -

 To Prepare the filling - 
Heat a pan, add oil and saute the onions, ginger-garlic-chili paste until the onions are golden brown. 

 Add in the tomatoes and let them cook. Add salt, garam masala and the cooked rajma.

 Mix well and mash if preferred. Set aside the filling to cool.

 To Assemble the tortilla mini pie - 
Choose any sized baking cups (I used small rectangular glass cups) . Cut the tortillas into that size.

 Grease the baking cups, place 1 piece of tortilla, spread the filling, sprinkle cheese and then another tortilla piece, filling and cheese and so on. Continue this layering until you reach the top of the baking cup. Top it with extra cheese. 

 Fill all the baking cups with the layered tortillas.

 Preheat the oven to 350 °F.

 Place these prepared baking cups in the oven and bake for 15-20 minutes or until the cheese browns on top.

 Remove and let it cool for a few minutes. Run a knife along the sides and plate it carefully.

 Serve warm.

Preparation Time 25 min + Baking time 20 min 
Serves 2-3

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Posted by Harini R on Saturday, April 4, 2015
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Vegan Chocolate Biscotti


Vegan Chocolate Biscotti

 Day 3 BM #51 - 

 Did I mention that my kids are slowly beginning to like chocolate baked goodies? These biscottis have definitely confirmed my thoughts. These were gone in a few hours after baking. I just thanked my stars that I was able to click a few pictures. 

 My kids were very happy to munch these for an after school snack. Trust me on this. These are addictive.

 Recipe Source here
Ingredients - 

 All Purpose Flour/ Maida 1 cup
Cocoa Powder 1/4 cup
Baking Powder 3/4 tsp
Baking Soda 1/4 tsp
Almonds, Crushed 1/4 cup
Cooking Oil 1/4 cup
Sugar 1/4 cup
Water 1/4 cup + 1 tsp
Vegan Chocolate Biscotti

 Method Of Preparation -
Sift the flour, cocoa powder, baking powder and baking soda in a mixing bowl. Add in the crushed almonds and mix well.

 Blend the cooking oil, sugar and water until the sugar is dissolved.

 Preheat the oven to 350°F. Prepare a baking tray by lining parchment paper.

 Add the oil+Sugar+water into the flour mixture and gently knead to make a stiff dough. Add a teaspoon of water at a time if the dough feels too stiff.  

 Shape the dough into a rectangular log. Place the log on the baking tray.

 Bake for about 22-25 minutes.

 Remove and let it cool.

Carefully slice the log diagonally to make about 8-10 biscottis.

 Place the cut side down on the baking tray and bake them again at 300 °F for 10  minutes.

 Remove and cool them on a wire rack and store in air tight containers. Enjoy them with milk/coffee/tea! 



 Preparation Time 10 min + Baking Time 35 min + Resting time 15 min
Makes 8-10

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Posted by Harini R on Friday, April 3, 2015
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Cheesy Garlic Biscuits


Cheesy Garlic Biscuits

 Day 2 BM #51 
A while back, we had been to a potluck party where these Cheesy Garlic Biscuits were served along with Tomato Soup. When I found out that a ready made mix is available in the market, I thought to myself that I should replicate it at home.

 So upon googling, I found a perfect recipe which is a keeper!! The kids loved these biscuits and I am sure these will appear often on our menu. It is easy to put together and is a great after school snack!
Cheesy Garlic Biscuits

 Recipe Source here
Ingredients - 

 All Purpose Flour / Maida 2 cups
Baking Powder 2 tsp
Garlic Powder 1/2 tsp
Salt 1/4 tsp
Butter, Cold 4 Tbsp
Cheese, shredded 1 1/4 cups
Milk or Buttermilk 1 cup
Add in some Red Chili Powder for some heat
For Brushing - 
Butter 2 Tbsp
Parsley, dried 1/2 tsp
Garlic Powder 1/2 tsp
Cheesy Garlic Biscuits

 Method Of Preparation -
In a mixing bowl, mix the flour, baking powder, garlic powder and salt.

 Add in the cold butter cut into small cubes. Rub in the butter into the flour until it resembles bread crumbs.

 Sprinkle shredded cheese into the flour and add the milk. Gently mix to form a sticky dough.

 Preheat the oven to 425°F.

 Line a baking tray with aluminium foil and grease it.

 Using a 1/4 cup measure, scoop the dough and drop them on the prepared baking tray. 

 Bake for 16 minutes and broil for a minute to get the golden brown hue on top.

 While the biscuits are baking, prepare the garlic-herb butter for brushing on the hot biscuits.

 When they are out of the oven, brush each of the biscuits with the garlic-herb butter and serve warm.


Preparation Time 10 min + Baking time 17 min 
Makes 15 biscuits

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Posted by Harini R on Thursday, April 2, 2015
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