MULTIGRAIN BUN

Ingredients

2 cups whole wheat flour, plus more, as needed for kneading

1 cup oat flour

1 cup all purpose flour

2-1/4 teaspoons of active dry active yeast

2 teaspoons salt

1 cup lukewarm water

1 cup lukewarm milk

1/4 cup honey

1/2 cup olive oil

1 egg, beaten (optional - it just adds an additional softness to the recipe)

sesame seeds

Method

In a small mixing bowl,add in the lukewarm milk and water, the eggs (optional), the yeast, salt, olive oil and honey. Whisk all the ingredients together and keep it aside.

In the bowl of the Stand mixer with the dough hook attachment, Add the milk yeast mixture to the bowl of the stand mixer. Gradually add in the flours one at a time

Knead using the dough hook of the Stand Mixer until all the ingredients are well combined. Add little more flour as more as needed to make an elastic dough. This process takes less than two minutes in the Stand Mixer .If using hands to knead, knead well until all the ingredients have come together following the same process above.

Place dough in greased oiled bowl and cover with cling wrap or a lid. Allow the dinner roll dough to rise until doubled for about couple of hours.

Once the dough has risen,punch down dough and form dough into 1-inch balls and place the dough on a greased baking sheet for about 1/2 an hour more until it rises. Cover the baking sheet with a towel.

Preheat oven to 200 C while the dough is rising.

Once the dough has risen, brush the dough with olive oil and sprinkle sesame seeds on top of the dough.

Bake the Multigrain Dinner Rolls in the preheated oven for 10 to 15 minutes, until golden brown and the crust looks crisp and has risen. When baking you will notice that the dough will crack to expand showing the fluffiness inside the dough.

Remove from the oven and serve these Healthy Multigrain Dinner Rolls along with soup and salad for dinner.

CAPSICUM MASALA CURRY

Ingredients

2 medium green capsicum
2 medium red capsicum
2 tsp coriander seeds
1 tbsp dessicated or fresh  coconut
1 dry chili
1 tsp sesame seeds
1/4 cup roasted peanuts
1/2 tsp cumin seeds
1 medium onion finely chopped
2 cloves garlic, finely chopped
1/2 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp lemon juice, optional
1 tsp sugar, optional
2 tbsp coconut oil
salt  as per taste
3/4 cup water

Method
Add coriander seeds, grates coconut, dry chili, sesame seeds in  a pan and dry roast them, over low flame until nice aroma comes .
Transfer them to a plate and after it gets cooled, grind them with roasted peanuts in a grinder and make a fine masala powder.
Hat oil in a kadai over medium flame, add cumin seeds and lit it splutter.
Add chopped onions and garlic, saute till onion becomes light pink.
Add capsicum and sprinkle salt over it.
Saute capsicum until it turns tender but still crispy for 2 minutes.
Add turmeric poser and chili powder and mix well.
Add masala powder, lemon juice and salt.
Stir and cook for 2 minutes.
Add 3/4 cup water and let it boil over medium flame.
Cook until gravy becomes thick .
Serve it with naan or roti.

TOMATO - CILANTRO CHICKEN

This recipe popped up when i was searching in Pinterest. I read it and thought of giving it a try. The brown sugar in it was an odd combination so I did'nt add too much of it, but in the end after all the spices blend beautifully , you will say WOW!!!!!

Ingredients

Chicken marinade

2 large boneless, skinless chicken breasts cut into bite-sized pieces

1 tbsp lemon juice

1/2 tsp salt

1 tsp chili powder

Tomato-cilantro sauce

2 medium onions , chopped

1-2 tbsp brown sugar (as per your taste)

1 tbsp minced ginger

2 medium tomatoes, diced

1 bunch of fresh cilantro

4 cloves garlic

1/8 cup lemon juice

3 chillies

1/2 tsp black pepper powder

1/2 tsp red pepper flakes

1/2 tsp cumin seeds

1 tsp turmeric powder

1 tsp ground cardamom

1/3 cp coconut milk

1/2 cup water

1 tbsp water

salt as per taste

3 tbsp Olive oil

Method

Combine all the ingredients under marinade section in a bowl. Cover and refrigerate for 1 hour.

Meanwhile, place cilantro, garlic, chillies, cumin seed, lemon juice and 1 tbsp water in a blender and blend until it forms a paste. Set side.

Heat olive oil in a skillet over medium heat. Add black pepper, pepper flakes and cook for 1 minute.

Add chopped onions and brown sugar to the pan and toss to coat the onions in the spices. Cook for 6-8 minutes or until onions are lightly browned.

Remove the chicken from marinade and add to the pan. Toss to coat with onions and spices and cook until chicken pieces have turned white on all sides.

Reduce heat to medium, add ginger, tomatoes, turmeric powder, cardamom and stir well. Add contents which were blend in it alongwith salt  and cook for 3 minutes.

Pour in coconut milk and water and let it boil slowly. simmer for 10 minutes.

Uncover the pan and taste the sauce. If it is too spicy, add more brown sugar.

EGGLESS MANGO CAKE

Ingredients

1 cup All purpose flour
1 tsp + 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cardamom powder
1 tsp cinnamon powder
1 cup + 1 tbsp mango pulp or puree
1 tbsp milk
1/4 cup butter/canola oil/coconut oil
1/4 cup brown sugar or granulated sugar ( adjust sugar according to the sweetness of mango)
1/4 tsp vanilla extract
PAM cooking spray to grease ( you can even grease with butter/oil)

Method

Preheat oven to 350 degree F
Sieve flour salt, baking powder, baking soda well. Add cinnamon powder cardamom powder.
Add the mango pulp , vanilla, sugar, butter and milk to  bowl, mix well.
Add wet ingredients to dry ingredients and mix well with a whisk until you have a smooth batter.
Grease baking tray, pour batter and bake for about 30-40 minutes.

PRAWN CURRY WITH COCONUT MILK

Ingredients

250 gm Cleaned prawns 

2 medium Onion , finely sliced 

3/4 tbsp Ginger & Garlic  finely chopped,

1 Tomato sliced or 1 tbsp tomato puree 

1 tbsp Thick Tamarind Pulp

1-1 1/2 cups Thick coconut milk

Curry leaves

1 tbsp coconut Oil

Salt

To grind 

2 tsp Chilly powder 

1 tsp Pepper powder 

1/4 tsp Jeera 

1/4 tsp Turmeric powder

Method

Grind together the ingredients listed under 'to grind' to a fine paste using ½ tbsp water.

Heat oil in a pan and add finely sliced onions, chopped ginger & garlic. 

Cook it till the onions become soft. Add the ground paste to this and fry for a few minutes, till the oil starts appearing. 

Add the sliced tomatoes or tomato paste  & tamarind pulp to this and cook for 2-3 minutes. 

Add coconut milk & salt to this. Let it boil.

 Add cleaned prawns, & curry leaves. 

Cook till the prawns are done and the gravy is thick.

Serve hot with rice.

Notes

You can adjust the qty of tamarind pulp to suit your taste. Adding 1 cup of thick coconut milk gives you a thick gravy .Adding at least 1¼ cups of coconut milk will give your more gravy. 

HEALTHY EGG MUFFIN CUPS

I love that these healthy egg muffin cups can be made in advance. These muffin cups have less the 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast. ( I did'nt add spinach and mushroom  as my children will be fussy about it , but I do put lots and lots of bell pepper)

Ingredients

1 tablespoon olive oil

4 whole eggs

4 egg whites

2 cups baby spinach - roughly chopped (measured/packed before chopping)

1 cup red pepper (measured after chopping)

1 cup green pepper (measured after chopping)

1 cup yellow onion (measured after chopping)

1 cup mushrooms (measured before chopping)

Salt, to taste

Hot sauce, optional for drizzling on top!

Method

Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach!Crack some eggs! I used 4 whole eggs and 4 egg whites. 

Whisk the eggs together in a large four cup measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!

Now, heat a non stick pan over medium heat. Once hot, add in olive oil. Then add in the red pepper, green pepper, yellow onion, and a pinch of salt. Saute for about 5-7 minutes, or until the peppers are tender. Add in spinach and mushrooms and cook for another 2 minutes.

Taste and re-season with salt if necessary!

Pour the cooked veggies into the whisked eggs. Stir to combine. If you like, you could even add in a little hot sauce.

Preheat the oven to 350 degrees F and grease a muffin pan with cooking spray.

Pour the egg/veggie mixture evenly into the muffin pan. You'll have enough for all 12 muffin slots!

Bake for about 15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.

Let cool in the pan for a few minutes, before removing! Serve immediately or let finish cooling on a cooling rack. Store in an airtight container in the fridge for no longer than 4 days. You can, however, store these individually in the freezer! To thaw, remove from the freezer the night before and store in the refrigerator. Then just pop it in the microwave in the morning until warm.

BHINDI MASALA

Ingredients

250 gms bhindi
3 tomatoes , chopped or 2 tbsp tomato paste
1-2 green chilli chopped
1 tsp ginger garlic paste
4 tbsp yogurt
1 large onion chopped finely
1 tsp turmeric powder
1 tsp cumin powder
1-2 tsp coriander powder
1-2 tsp chili powder
1 tsp garam masala powder
1 tsp fennel seeds
finely chopped coriander leaves
3 tbsp oil

Method

Blend tomato to make a smooth paste in blender.
Remove head and tail of bhindi and cut into 1.5 " long pieces .
Heat 1 1/2 tbsp oil in pan over medium flame, add bhindi and sprinkle salt over it.
Shallow fry bhindi until it shrinks from its original size. Turn off the flame and transfer bhindi to a plate.
Heat remaining oil in  apan, add fennel seeds , when they crackle , add chopped onion , gingergarlic paste, green chili and saute for a minute.
Add tomato puree and cook until oil starts to separate from it.
Add turmeric powder, chilli powder, garma masala, salt and mix well.
Add curd, cumin powder, coriander powder and mix well.
Add shallow fried bhidi and mix well.
Cook it over medium flame for 1- minutes.
Garnish bhindi masala with coriander leaves and serve hot !!!!!

N.P.- If you want gravy add little water and cook until done .