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pandemuerto_featured4
Being a mother of a Mexican boy, I hold the burden to keep his Mexican traditions alive. October 31st – November 2nd is observed as Dia de Muertos or Day of the Dead in Mexico. Its an ancient Aztec Festival where the deceased are fondly remembered. Its very similar to Sharaad in India. Each household decorates an Altar called ofrendas, honoring the deceased using sugar skulls, marigolds, and the favorite foods and beverages of the departed, and visiting graves with these as gifts. 

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One such food being offered is Pan de Muerto which means ‘Bread of the dead’. It’s a delicious sweet bread with flavours of Orange or Anise or even cinnamon. The bun shaped bread is decorated with bone shaped phalanges. The bones represent the deceased and there is a ball on top of the bread which is  like a  teardrop  representing Aztec goddess Chimalma’s tears for the living. The bones are represented in a circle to portray the circle of life. When we were in Mexico we used to relish. A person from our office would collect money from everyone and get each one of us a loaf of this bread around the festivity. Those memories are so fresh in my mind and make me nostalgic. 

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And this year when Dia de Muerto returned I so wanted to eat it. So I decided to make it at home. After reading many recipes in Spanish I managed to make this gorgeous loaf . It tasted just the way we found in Mexico. I just cannot contain my excitement. This is dedicated to all my friends in Mexico who gave us so much love. You must try this delicious bread and become a part of the tradition.

Directions:
1. In a jar add some lukewarm milk and add instant yeast.


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2. Also add some sugar and a spoonful of flour.


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3. Combine everything using a spoon and let there be no lumps. Let the mixture proof for 5-10 minutes. There will be bubbles and froth all over the top. 


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4. On a counter place the All Purpose Flour and make a well in the centre. 


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5. Add the proofed yeast liquid in the centre of the well.


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6. Now using your hand start taking little flour from the side and keep mixing with the water. Don’t do everything in one go. Little by little is the key. Add sugar in the well and combine till the sugar has mixed.


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7. Add eggs in the well and continue to add little flour little by little. Also add vanilla essence.


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8. Keep mixing flour and then knead everything together. The dough will be very very sticky. Do not panic! That’s how it should be.


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8. You can use a bread scraper to scrap out sticky dough. Spread it like a disc and add butter at room temperature.


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9. Also add  zest of an orange and and continue to knead. The dough will still be sticky but you just have to keep kneading for good ten minutes. 


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10. At this stage add just a little flour to make it less sticky and keep kneading til you get a pliable dough. Do not add a lot of flour. Add a few spoons first then knead and see if you need more. 


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11. Place it in a greased bowl which has room for rising. Cover with a cling wrap and let it rise for an hour or so or until it has doubled in size. The time will vary on how hot or cold is your kitchen.


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12. After 1 and a half hours the dough looks doubled. You need to place it on the counter and deflate it and knead it for a few minutes.


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13. Separate 1/4th section of the dough and keep it aside for making bones and tear.

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14. Divide rest of the dough into more or less six equal parts for shaping them in a bun. Place the rolled buns on a baking tray lined with parchment paper leaving gap between each of them for second rise.


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15. Make small six balls which represent tears with very little dough from the reserved dough and we will utilize the rest of it to make bones. Cover these balls with a kitchen towel till we use them.

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16. Divide rest of the dough into more or less 12 equal parts, you need two bones per bun. Start making thin cigars shapes with your palms with each one of them.


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17. Using your three fingers as in the picture make indents in the cigar shaped dough to represent a bone. 


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18. Place this bone shaped dough over a bun and another one across making it a cross.


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19. Press the cross section just a little and place the ball on top.


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20. Repeat the same with rest of the buns. Cover the baking tray with a lint free kitchen towel for second rise. This should again take about 45 minutes to one hour depending on the environment.


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21. After they have doubled in size preheat the oven  for 10 minutes to 180 degree Celsius (Learn more about Oven temperatures and Conversions). Bake them in oven for 20 minutes or until you see them turned golden brown.


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22. Let them come to room temperature and now brush each one of them with melted butter and ghee roughly sprinkle on them castor sugar.


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23. Pan de Muerto is ready to be served. You can use them for the offering if you are following the tradition or just eat it like a pan dulce or sweet bread. Goes best with a hot cup of Coffee. Thats exactly I remember eating it in Mexico.

Other Mexican dishes you can try are: Chilies en NogadaFresh Mexican Black Bean and Mango SaladHuevos en CazuelaSopa De Frijol

If you are looking for more bread recipes you can try: Vegetarian homemade PizzaRussian BubliciWhole Wheat Sandwich BreadChinese Black Sesame Steamed BunsCinnamon Raisin BreadBeetroot Bread with Garlic and ThymeHoney Oats BreadDominoโ€™s Garlic BreadsticksGarlic Rosemary Focaccia Bread and Focaccia Bread with Fresh Cherries, Rosemary and Sea Salt.

pandemuerto_featured6[whohit]PanDeMuerto[/whohit]

 

[yumprint-recipe id=’258′]

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Halloween is celebrated in the western countries with pomp and show. While I was in Mexico they celebrated this day by the name Dia de Muerto which means Day of the dead. On this day all departed souls are fondly remembered. However this has become more fashionable now and losing its correct relevance. But Yellow Pumpkin is something which symbolizes Halloween. They make Jack O lanterns and even make dishes with Pumpkin. I get into a festive mode when I see yellow pumpkin. 

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Last year I made Pumpkin Buns using Pumpkin Puree and last to last year I made Pumpkin Cake Rolls for the halloween. This year I  was looking for healthier recipes which uses Whole wheat flour and of course my homemade Pumpkin Puree. Nothing was better than to make these baked Pumpkin Doughnuts.These Doughnuts were full of flavour and icing on the cake was the cinnamon sugar topping. They simply melted in the mouth. This was the best doughnut recipe ever. What are you making for Halloween? 

Directions: 

1.  In a bowl add All purpose Flour or Whole wheat Flour. Add Baking Soda and Baking powder.


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3. Also add Pumpkin Pie Spice. You can make your own pumpkin pie spice at home, find out the recipe here. Also add Brown sugar and castor sugar and combine. Set aside the dry ingredients.


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4. In another bowl add pumpkin puree. You can make your own pumpkin puree at home. Find out the recipe here. Also add an egg and whisk everything together*.


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5. Add milk, melted butter and vanilla essence. 


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6. Whisk everything together and add the wet ingredients into dry ingredients and combine. Do not over mix. Just mix till everything is moist. If you feel the batter doesn’t have a pourable consistency add a little more milk and combine.


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7. Spray a donut mould with oil and preheat your oven to 180 degree Celsius. (Learn more about Oven temperatures and Conversion).

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8. Fill 3/4th of the cavity with batter. You can use spoon or transfer the batter in a pipping bag and squeeze out the batter in the mould. Bake it in a preheated oven for 10 minutes. When it comes down to room temperature remove them doughnuts from the mould using the back of a knife. 


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9. For the Cinnamon sugar topping you need to add castor sugar in a bowl and add ground cinnamon to it. Mix them together. Brush the top of the donut with some melted butter and dunk the buttered face in the cinnamon sugar. 


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10. Serve them with your favourite cup of Coffee and enjoy the deliciousness.

You can even try Baked Apple Cider Doughnuts. You can even make Pumpkin Cake Rolls and Pumpkin Buns using the same Pumpkin Puree.

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[whohit]PumpkinDonuts[/whohit]

[yumprint-recipe id=’252′]

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I have been meaning to make these baked Apple Cider Doughnuts with Orange Glaze for more than three years ever since I saw this recipe on Laura in the Kitchen. There were so many impediments on the way. First I did not have the doughnut mould, which I got from US. Then I made Apple Cider from scratch which was a huge huge achievement for me. For those who do not know there is a difference between Apple Cider and Apple Cider Vinegar. Then I  learnt to make fresh apple butter and even pumpkin pie spice. And by the time I arranged all this.. the season of fresh oranges disappeared ๐Ÿ™ I did not give up and next year I did everything and baked these beauties just perfect for the fall season. All I can say it was worth all the effort.. where there is a will there is a way.

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The doughnuts were extremely delicious and aromatic. The recipe uses no oil in the batter, only a little for brushing the pan. The orange glaze on top is the best part of these Doughnuts, they simply melt in your mouth. You must try them for this fall.

Directions:
1. In a bowl add Brown sugar, white granulated sugar and Vanilla essence.


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2. Add eggs,  melted butter and apple butter. You can easily make your apple butter at home. Try this recipe


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3. Add Apple Cider and whisk everything together till the sugar has dissolved and everything is evenly mixed.

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4. In another bowl add the All Purpose flour, Baking Powder and Baking Soda.


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5. Add salt and Pumpkin Pie Spice. Of Course you can easily make it at home. Follow this recipe . Give all the dry ingredients a gentle stir and combine.


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6. Add the dry ingredients to the wet batter and mix till everything is moistened. Do not over mix.

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7. Preheat your oven for 10 minutes on 180 degree C (Learn more about Oven temperatures and Conversions) . Grease a donut baking pan with oil and pour the batter in a piping bag for ease. 


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8. Fill the doughnut mould with the batter. Ensure you just fill 3/4 of it. 


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9. Bake it in a preheated oven for ten minutes or until cooked through. Take them out of the oven and let them come to room temperature. Remove them on a wire mesh and place the wire mesh on a sheet of parchment paper.

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10. In the meanwhile for the orange glaze add icing sugar to the bowl and add orange zest to it.


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11.  Add Pumpkin Pie Spice and Apple Cider Vinegar. Add Cider spoon by spoon to get that syrupy consistency. It should not be very thick or thin. 


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12. Mix well and check the consistency.

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13. Once the glaze is ready and doughnuts are at room temperature. Dip the doughnuts in the glaze and place them on the wired mesh and let the extra drip off. Indulge and enjoy the deliciousness of yummy Doughnuts.

Other Things you can try with Apple are: Apple & Cinnamon Pan CakesApple CrispApple Raisins Streusel Bread Apple LapsiApple Spiced Butter.

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[yumprint-recipe id=’249′]

AnzacCookies_Featured6

As a foodie I feel life is so short and there are so many cookies, cakes and dishes in this world. One has to really keep trying as many new things as possible. With this thought in mind I often like to try out new cookies whenever I get a chance. My blog is already over flowing with cookies and biscuits of a wide variety. 

My baker friend Jayshree Nischal from The Baking Sutra is super talented and her bakes are an inspiration, I tried her Anzac Cookies and these were one of the bestest cookies I have made so far. I have been eyeing these special cookies for a while now and when Jayu posted them one day I could not control my temptation.

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A brief background check on Anzac Cookies or Biscuits, these are traditional biscuits from Australia and New Zealand and are suppose to be eaten on the Anzac (Australia New Zealand Army Corps) Day. This day is celebrated on 25th April every year in honour of soldiers who have lost their lives in the wars, especially World War I. During the war times, these biscuits were sent overseas on ship to locations where the soldiers were stationed. The biscuits were nutritious and had a good shelf life and even survived the long ship journey. Also they were pretty solid and wouldn’t break easily. They were also known as “Anzac Tiles” or “Anzac Wafers”. However, the new modern recipe of Anzac makes them soft unlike the traditional ones.  I wouldn’t keep you busy in history anymore. Here goes the recipe.

Directions:

1. Preheat your oven to 160 degree Celsius (Learn more about Oven Temperature and Conversions). Line a baking sheet with Parchment Paper or Silicon Mat (You can order this silicon mat online from The Gourmet Shop, our online Gourmet e store). In a bowl add Flour and Rolled Oats. I have used Whole Wheat Flour you can also use All Purpose Flour or Maida.


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2. Add dessicated Coconut to the the bowl along with castor sugar. You can even use Brown sugar powder also. Combine them and keep aside.


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3. In a sauce pan add water and butter. Turn the heat on, on medium and let the butter melt.


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4. Add honey and combine. Then add baking soda. The mixture will become all frothy. Turn the flame off .


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5. Add this liquid to the dry ingredients and combine till everything comes together.


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6. Take a spoonful of this mixture in your palm and roll it into golf size ball. Place them on a baking sheet and press them slightly to flatten them. There should be at least 3 inches gap between each cookie as they spread a lot on baking.


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7. Bake them for 15 minutes on 160 degree Celsius on the centre rack. When you see them they are light golden remove them from oven and let them rest for ten minutes on wire wrack. It will help them crisp up further. Dunk them in a glass of cold milk and you will be straight in heaven ๐Ÿ™‚

Other Cookies and Biscuits you can try are: Chickpea Flour & Corn Flakes Eggless Cookies,Coconut Chocolate CookiesGingerbread Man CookiesPeanut Butter Cookies with Chocolate ChipsItalian Almond BiscottiGreek Traditional Christmas Cookies , Ragi & Whole Wheat BiscuitsSubway Copycat Oatmeal Raisin CookiesWhite Chocolate Chip Cookies .

AnzacCookies_Featured1[whohit]AnzacCookies[/whohit]

[yumprint-recipe id=’228′]

My husband and me are Subway Lovers. That is our favourite Sandwich place in the whole wide world. Every place I have been outside India I have had sandwiches from Subway. If we have subway in our city we tend to eat three to four times in a week there.  At the end of every meal I grab an Oatmeal Cookie for myself and eat it greedily. They are soo very addictive. I guess that is one reason for me to make a frequent visit there.

The other day I was craving for the Subway Oatmeal Cookie (we dont have a subway in hills bohooo :'( ) So I decided to hunt on the web for a recipe which is as close to Subway’s Oatmeal Cookies. After a few hit and trials and trying a few recipes, I think I hit a jackpot. This recipe from Aarthi’s blog was almost near to what I was looking for. I tweaked it a little to make it just PERFECT. You have to try it but dont blame me later that I dint warn you for they are soo addictive.

Directions:

1. In a bowl add Flax Meal (Learn how to make Flax meal or Flax seed powder at home) and 3 tablespoon water. Let it sit for 5-7 minutes till it becomes gelatinous. You can always replace flax meal with an egg if you are okay with it.


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2. In a bowl add Butter (at room temperature) and caster Sugar. Whisk them together until creamy. 


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3. Add the gelatinous flax meal and combine.


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4. Add Cinnamon Powder, Quick Cooking Oatmeal and baking soda.


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5. Also add Whole wheat Flour or atta and Raisins. Combine everything into a dough.


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6. Line a baking sheet with Parchment Paper or Silicon Mat. I use Silicon Mat because it can be used again and again and nothing sticks on it. You can order your own silicone cookie mat from our online store, The Gourmet Shop. Scoop out the cookie dough with an ice cream scooper or you can even use a normal spoon and place them on the tray. Ensure to keep 2 inch space between them, as they will spread on baking. 


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7. Press each cookie ball with your palm and put them for baking in a preheated oven for 17-18 minutes  on 180 degree Celsius (Learn more about Oven Temperatures and Conversions) until you see them slightly golden. 

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8. Take them out of the oven and let them sit on wire rack for ten minutes before indulging. They will crisp up as they come to room temperature.


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9. Put them in an airtight cannister and they will stay good for more than a week, if only you can resist not eating them. Enjoy them with a cup of hot coffee or a glass of milk. You know for sure they are better than subway ๐Ÿ™‚

Other Cookies you can try here are: Besan & Corn Flakes CookiesWhite Chocolate Chip Cookies , Ragi & Whole Wheat Biscuits, Coconut Chocolate CookiesPeanut Butter Cookies with Chocolate ChipsMelomakarona: Greek Traditional Christmas Cookies and Italian Almond Biscotti.

[whohit]OatmealRaisinCookie[/whohit]

 

[yumprint-recipe id=’224′]

 

MangoTart_Featured2

The summers are here and so are mangoes which brings a big smile on my face ๐Ÿ™‚ I was looking to make some mango dessert. Last year I had made Coconut Milk Mango Pudding and it was a hit. But when this season I spotted Mangoes in market I had my mind started thinking what crazy thing I can do with the King of Fruits. The plan got a shape as I reached home and after an hour it was executed to perfection. Yes yes I am giving modesty a little break for a while ๐Ÿ˜‰

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I barely clicked the pictures hurriedly as it was getting dark and after half an hour there were no traces of the tart as my husband ate the entire tart for dinner and you are asking me to be modest ๐Ÿ˜‰ You must must try this. Oh I also made another similar thing with Mangos and Vanilla and this time it was in the form of a Cake. It was for a client and it was one of the best cakes i have done till date. 

Directions:

1. For the pie crust, in a bowl add All Purpose Flour, Salt and Castor Sugar. Combine together.


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2. Add cold butter cubes and mix with your finger tips or fork till you get a coarse mixture.


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3. Keep kneading till everything comes together in a dough mass. No adding water please. Refrigerate the dough for 15 minutes so that it becomes easy to roll.

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4. Grease your pie  pan with oil or butter.

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4.  Place a sheet of Parchment Paper on your kitchen counter and roll the dough on top of it with rolling pin. Parchment paper helps you to lift the rolled dough easily. If the pastry sheet tears, put it back in the refrigerator for a little more time. 

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5. Place the rolled sheet on the greased pie sheet carefully and set it with your fingers. Remove the extra trimmings. If you see a little portion of pastry has teared you can patch it up with a small piece of trimming. Extra trimmings can be used to make smaller tartlets. Place the pie pan in freezer for 15 minutes, till then preheat the oven on 210 degree Celsius (Learn about Oven Temperatures and Conversions)


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6. Prick the pie pan with fork all over. Bake it in preheated oven for 15-18 minutes on 210 degree C till you see it has golden colour. Set aside to cool. Once its cold, gently remove it from the pie mould and set aside.


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7. For the custard dressing, whisk together eggs and caster sugar. If you are looking for eggless Custard check notes below.


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8. Sieve in Corn Cornflour and All purpose Flour and whisk well.


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9. Add milk in a saucepan and put it on stove. Add Vanilla Essence*. When the milk just starts to boil that is when you notice some bubbles on the sides, turn the flame off.


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10. At this stage add the whisked eggs mixture little by little to the milk. Make sure you keep whisking continuously or else the eggs will get cooked and the mixture will curdle.

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11. Put the saucepan back on flame on medium slow and bring it to a simmer. Keep whisking for another 30 seconds till it starts to thicken.

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12. Immediately transfer the custard in a bowl and cover with cling wrap. Make sure the cling wrap touches the cream. This will prevent a skin formation on the cream. Let the custard come to room temperature and then place it in refrigerator to cool down.

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13. After 15-20 minutes of cooling down whisk it again to remove any lump.

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14. Spread the custard on the prepared pie crust. Even it with spatula.

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15. Now for the top mango garnish, peel the skin and cut it into half, removing the seed. Then further cut halves into thin slices.


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16. Arrange the mango slices on top, starting in the outside circle and then taking it inwards to mimic flower petals.

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17. If you like you can add pomegranate seeds for the centre of the flower. Serve as it is or cover with cling wrap to serve later.

Other Fruit based bakes you can try here are: Apple Raisins Streusel Bread,  Blueberry BarsCoconut Chocolate CookiesPersimmon Rum Cake,  Eggless Orange Cake with Candied Orange Peel FillingPapaya Chocolate MuffinsVegan Chocolate Banana CakeWhole Wheat Vegan Banana Bread with Melon Seeds . Cherry Rosemary & Sea Salt Focaccia BreadItalian Focaccia Bread with Strawberries.

MangoTart_Featured1[whohit]MangoTart[/whohit]

[yumprint-recipe id=’210′]

MelomakaronaCookies_Featured1

Its November end and Thanksgiving is over.  I can feel the chill in the air and my nose turns red when I take my daily walk in the hills. I have soaked the dry fruits in Rum for the Christmas Cake, which officially means that Christmas has begun. Hurray!! now who can stop me from baking delicious cakes and cookies. 

Incidentally, this months Spatula Force Theme Challenge was Greek Cuisine hosted by my Friend and Food Blogger Bhawna Pandey from Salt and Pepper . This motivated me to try  the Greek Traditional Christmas Cookies Melomakarona. They are delicious, melt in mouth, egg shaped cookies with goodness of Olive Oil and Honey. They are Spiced with Cloves, Cinnamon and Orange Zest. Doesn’t that sound very festive and christmasy? 

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The baked cookies are dipped in Sugar Honey Spiced Syrup and finally glazed with Honey and chopped Walnuts. Ohh!! The taste is absolutely mindblowing and scintillating. You must try these to believe me ๐Ÿ™‚ I loved to photograph these cookies and creating a little Christmas like ambience. Thanks to my friend Lily for the beautiful platter she gifted me on her visit. Doesn’t that look amazing!

Directions:

1. Wash and dry a firm Orange and take out its zest, only the orange part using a microplane or zester.

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2. In a saucepan add some water and add to it lemon zest and orange juice.


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3. Add sugar to the saucepan along with cinnamon and Cloves.


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4. Bring the syrup to a boil and then simmer for two minutes. Turn the heat off and add honey and mix well till it is dissolved. Keep aside.


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5. In a mixing bowl add Vegetable Oil, Olive oil and Orange juice. 


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6. Add to bowl baking soda and whisk together with the juice and oils. Let the soda react with the juice.


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7. Add ground Cloves and Cinnamon and combine  


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8. Add caster sugar or icing sugar to the oil juice mixture and mix well along with orange zest. Add semolina and combine using a whisk. 


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9. Now add All purpose flour little by little and combine to make a smooth dough. Do not over work the dough.


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10. Divide the dough into walnut size elliptical or oval shape balls and press them against a grater to get the pattern. Other wise you can use a fork to make pattern of your choice.


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11. Place them on a baking sheet lined with parchment paper or silicon mat, with amble space between each cookie* and bake for 25-30 minutes on 200 degree Celsius  in middle rack. Keep an eye after 25 minutes, for it shouldn’t get over baked.


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12. Immediately as they come out of the oven dip them in the  syrup we prepared before for 20 seconds. You can use slotted spoon to take them out.


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13. Let them drain and rest on a wire wrack. When they cool down drizzle them with Honey and sprinkle on top some coarsely ground walnuts. 


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14. You are ready to dig into them and make this Christmas more special and Joyous.

Other Cookies you can try on The Secret Ingredient are: White Chocolate Chip Cookies , Ragi & Whole Wheat Biscuits, Coconut Chocolate CookiesPeanut Butter Cookies with Chocolate Chips and Italian Almond Biscotti.

If you are looking for Delicious Cakes and Sweet Breads: Apple Raisins Streusel Bread , Chocolate Vanilla Marble CakeEggless Almond Vanilla Cake,  Eggless Orange Cake with Candied Orange Peel FillingLemon Cake with Lemon GlazePersimmon Rum CakePumpkin Cake Rolls Vegan Chocolate Banana CakeWacky Vegan Chocolate Cake Whole Wheat Vegan Banana Bread with Melon Seeds.

Other Greek Cuisines from my fellow Bloggers participating in this challenge are: Spanakopita Triangles or Greek Spinach Pie by Binjal Pandya from Binjal’s Veg Kitchen, Baklava by Pooja Khanna from 2Bliss Of Baking.

MelomakaronaCookies_Featured3[whohit]Melomakarona[/whohit]

MelomakaronaCookies_Pintrest

 

[yumprint-recipe id=’182′] 

StuffedMushroomBread_Featured2
I needn’t say more about my obsession with mushrooms and breads. Clearly it is getting out of control. At least twice a week I want something mushroomy something bready in my meals. After doing the Mushroom Spinach Stuffed Braided Bread I bring you this Cheesy Mushroom pull apart bread. This was not planned but on my search I found this recipe which was like Love at First Sight. I happily baked a bread in the evening and stuffed it with Mushrooms and Cheese. Ohh man! It was pure indulgence. I served the bread with my mommy special Tomato Soup.  I happily skipped my dinner for the sheer love of this bread. 

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This is more like a idea than a recipe to make something incredible with bread specially for Super Ball or Cricket Matches or may be catching up a flick late night on recliners with comfy cushions. I am just saying! Or be like me. You don’t need a reason to eat Mushrooms and bread..do you?

Directions:

1. Take a loaf of french bread or any bread other than sandwich loaf. I have used the same recipe as White Sandwich bread for this but simply placed it on a baking tray without using a pan for second proof and baked it. You can also use Sourdough bread for this. Using a bread knife cut the bread lengthwise and widthwise without cutting through all the way. You will notice cavity between the bread pieces. Place it on a Baking sheet lined with Aluminium foil. Set aside. Preheat the oven for 10 minutes on 180 degree Celcius.


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2. In a pan melt some butter.

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3. Add finely chopped mushrooms and saute them them till they release their water. Let the water evaporate. 


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4. Add Thyme, I used dried. Add salt and combine. Set aside.

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5. Finely chop some onions and add them to a microwavable bowl. Add butter to the onions. Microwave for 2 minutes or until the butter melts. Set aside.


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6. Cut strips of cheese. I have used Mozzarella because that is what is easily available here. You can use Provolone if you lay your hands on it. Insert Cheese sticks or strips inside the cuts or cavity both horizontally and vertically. 


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7. Top up the cheese laden cavity with sauteed mushrooms.

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8. Drizzle the bread with the onion butter all over. Sprinkle the top with some poppy seeds and garnish with fresh Coriander leaves.


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9. Now cover the bread with the aluminium foil and bake it in the preheated oven on 180 degree Celsius (Learn more about Oven temperatures and Conversions) for 15 minutes and uncovered for another 10 minutes or until you see the cheese melting.
 
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10. Serve hot and relish each bite.

Other recipes with bread you can try are: Cheesy Garlic Bread, Stuffed Mushroom and Spinach Braided Bread.

More Bread recipes you can try on The Secret Ingredient: White Sandwich BreadRussian BubliciWhole Wheat Sandwich BreadChinese Black Sesame Steamed BunsCherry Focaccia Bread with Rosemary and Sea SaltRosemary Garlic Focaccia Bread, Cinnamon Raisin BreadBeetroot Bread with Garlic and ThymeHoney Oats BreadDominoโ€™s Garlic Breadsticks, No Knead Light Wheat Bread.

StuffedMushroomBread_Featured4[whohit]MushroomCrackBread[/whohit]

 

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[yumprint-recipe id=’178′]

RagiBiscuits_Featured2

I live in the hills where Ragi or Manduwa is very popular. Kumaoni food has a special place for Mandua ki Roti or Ragi Flour Flat bread. Its considered very nutritional, specially in winters as it has the ability to keep body warm against fierce winters in this belt. I tried making crisp Instant Ragi Dosas with the flour and my family loved it. It has found a permanent place in my household. 

Recently, I opened my small bakery by the name The Secret Oven, for homemade breads and other baked items. A local shopkeeper asked me to supply sample for Ragi biscuits. I had never made them before but then it seemed an an appropriate opportunity to give it a try. I made these crisp delicious discs strictly following Padhu’s recipe from her blog Padhu’s Kitchen.

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The recipe was foolproof and the biscuits came out so beautiful. Fortunately, my sample was liked and i got a 10 kg Ragi biscuit order ๐Ÿ™‚ This would not have been possible without this perfect recipe. The biscuits are healthy and team up very well with a glass of cold milk. My boys (my son and husband) gorge on these. It is difficult to stop them from stealing biscuits from my order.

Directions:

1. Roast Manduwa or Ragi Flour in a pan on a medium low flame. Keep tossing for a few minutes until the aroma of roasted flour fills the air.


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2. In a bowl add sifted Whole Wheat Flour and Roasted Ragi Flour.

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3. Also add sifted Baking Powder to the flour and give it a gently mix.


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4. Refrigerate butter for 20 minutes and cut it into cubes. Add these butter cubes to the flour mix. 

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5. Mix the flour with the butter with your finger tips till you get a coarse mixture.

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6. Add powdered sugar and mix.

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7. Add milk 1 tablespoon at a time and bring the mixture together like a dough. If you add too much liquid or too less liquid it will not hold the shape and will crumble.


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8. Cover it with a cling wrap and refrigerate for 15-20 minutes.

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9. Roll the dough on a flat counter using a roller pin. You may dust a little with wheat flour to prevent it from sticking. The rolled dough should not be very thin nor very thick, just right ๐Ÿ™‚ 

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10. Cut it into desired shapes. I am using a circular biscuit cutter, you can use cookie cutters or even lids.

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11. Place the biscuits on a greased baking sheet. You can use a sharp knife or spatula to lift it up. You can line the baking sheet with parchment paper. I am using a silicon mat to prevent sticking to the bottom. 


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12. You can make striped design with a fork and bake it in a preheated oven on 180 degree C (Learn more about Oven temperatures and Conversions) for 15-18 minutes in the middle rack until they acquire a slight brown colour. 

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13. The biscuits will still me soft as you remove them from the oven. Let the cool down on a wire rack until they become crisp and delicious! You can enjoy them anytime with or without a glass of cold milk or a fresh cup of hot chai.

Other cookies and biscuits you can try are: Italian Almond Biscotti, Choco Coconut Cookies, White Chocolate Chip Cookies, Chocolate Peanut Butter Cookies.

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[whohit]RagiBiscuits[/whohit]

[yumprint-recipe id=’172′] 

RagiBiscuits_Pinetrest

 

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Its been a month me and my husband have been clean. No No its not what you are thinking ๐Ÿ˜‰ We are not on DRUGS!!! We are eating healthy and exercising to burn those extra kilos we have gathered as a result of food blogging ๐Ÿ˜› We are trying hard to keep our meals simple, clean and avoiding sugar as much as we can. I know its a painstaking task. But you see every Christ has to carry one’s own cross ๐Ÿ˜‰

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This gave me an opportunity to look into healthier and nutritious dishes. I recently made Couscous Chickpea Salad, Mexican Black Bean Mango Salad. But nevertheless the craving for sweet things gets in more too often. I tried to indulge in a dessert which is gultfree. I know Dessert and Guiltree are like the North and the South Pole. But trust me these Chocolate brownies are without any eggs, oil or butter and no extra sugar is added to it. Its sweetened with apple sauce, chocolate and maple syrup and above all it has goodness of Yellow Zucchini. Another fabulous idea to hide in Zucchini in your kiddos food without letting them know ๐Ÿ˜‰

Directions:

1. Preheat oven to 180 degree Celsius for ten minutes. Wash, peel and core apple. Cut into small pieces and make a smooth puree in a blender. Set aside.


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2. Wash, peel and grate a zucchini. You can use yellow or green. Both will serve the purpose. 


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3. Place the grated Zucchini  in a cheese cloth and squeeze out all the water. Set aside. You can use this water to make roti dough. 


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4. In a small bowl add Flax Seed meal or Flax seed powder (Learn how to make Flax seed Powder at home) and add some water. Let it rest for ten minutes and become gelatinous.


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5. In a mixing  bowl add apple sauce and soya milk.*


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6. Also add Maple syrup and Vanilla extract.


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7. Add the gelatinous flax meal mixture to the bowl and give everything a good stir.


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8. In another bowl swift and add cocoa powder and whole wheat flour.


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9. Also sift and add in baking powder and combine with the dry ingredients. The purpose of sieving is to eliminate all lumps.


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10. Gently fold the wet ingredients in the dry ingredients.

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11. Add grated and squeezed zucchini and combine using a spatula.

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12. Chop some chocolate and add to the batter. Save a little for the top garnish. You can even use chocolate chips instead.


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13. Line a 8×8 baking tray with some parchment paper and grease it with little oil so that nothing sticks. Pour the batter in the greased tray. 


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14. Top it with reserved chopped chocolate and keep it for baking in a preheated oven for 25 – 30 minutes.

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15. Remove it from the oven and let it cool down completely before you cut it into squares. You can store them up in fridge in air tight containers for a few days .

Other desserts you can try here are: Blueberry Jam Bars, Pumpkin Cake Rolls, Mascarpone Cherry Compote Cheesecake Glasses

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[whohit]ZucchiniBrownies[/whohit]

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[yumprint-recipe id=’167′]