9 Grain Artisan Bread with sunflower and flax seeds

Yippeee !!! baked my first loaf of artisan bread today !! There's nothing more satisfying than the whole process of the ingredients mixing together and rising into this wonderful ,wholesome and fresh loaf of loveliness...My kitchen smells like a Parisian boulangerie .
Flaxseeds also known as 'Alsi 'in India contain an agent that soothes and protects the lining of the intestine.
Sunflower seeds are also an excellent source of dietary fiber, some amino acids ,Vitamin E, B Vitamins and minerals such as copper, manganese, potassium, magnesium, iron, phosphorus, selenium, calcium and zinc.
Ingredients :
3 cups of warm water
2 packets of yeast
2 tsp sugar
3 tbsp melted butter
1 tsp salt
2 cups of 9 grain bread flour
2 cups of whole wheat flour(more if reqd)
2 tbsp Flax seeds
2 tbsp sunflower seeds
1 tsp black sesame seeds

Directions : In a bowl combine the warm water (not hot ),sugar and yeast .Add the 9 grain bread flour and stir .Let bubble and rise for 30 mins. Now add the whole wheat flour,salt and melted butter and mix  to form a dough.Add the sunflower and flax seeds and mix well.
Transfer the dough on a floured surface and knead well.Add more flour if sticky.Keep working on it for 5-6 mins.Place the dough in a greased bowl and cover with a damp kitchen towel and let rise for 1-2 hours in a warm place.It will double in size. Punch down and divide into 2-3 loaves. Shape the loaves .Press black sesame seeds on top.
Transfer to loaf pans or baking sheets and let it rise one final time for 30 mins till it is an inch above the rim of the pan.Bake at 350 F for 30 mins . Do not overbake.Brush with melted butter.

Savory Cheese Egg Toast

This is a  great picnic snack easy to prepare , carry and eat on the go.Goes well for breakfast /brunch too .This is like eating a cheesy Indian style  omelette and toasted bread all rolled into one.

Ingredients :

4 slices of Multi grain bread

2 eggs

2 tbsp chopped coriander leaves

1 finely chopped chilli

1/4th tsp turmeric

1.4 tsp cumin pwdr

1/2 tsp pepper pwdr

salt to taste

2 cubes soft cream cheese

Oil for pan frying

Directions :

In a bowl break the two eggs.Add salt,pepper,turmeric,cumin pwdr,chopped chili,coriander leaves and beat together well with a fork .Spread the cream cheese on the slices of bread and cut into four slices as shown in the pic below.Heat oil in a frying pan .Coat each slice evenly by dipping in the egg mixture and shallow fry to a golden brown .Serve hot with ketchup.

Avocado and Almond Milk- Mint Chocolate Chip Shake

Avocado n Almond Milk -Mint Chocolate Chip shake

My little ones like most kids are totally averse to trying out new things .Anything out of the ordinary is difficult for me to get them to even try , forget eating  it . No matter how much I tell them how healthy it is for them if the ingredients don't appeal to them they won't touch it.So I mostly play hide n seek with the healthy foods .The healthy stuff is masked behind the familiar favorites and the ingredients are not told to them.That way they happily finish if off and I'm happy too.For example sweet potato puree is hidden in chocolate chip pancakes,carrot and beet juice are hidden in orange and pineapple juices and avocados and almond milk are masked behind mint chocolate- chip ice cream in this delicious milk shake . I had told a friend of mine that I would be posting Kid friendly recipes and also healthy Lunch Box  ideas so here's a start.For the kids  this milk shake is called -Mint Chocolate Chip Milk Shake .The rest of the ingredients are for us moms only to know :) It is a delightful creamy ,minty refreshing summer drink and feels really light .
 Avocados are delicious ,heart healthy and full of  mono unsaturated good fats .They have a creamy texture which goes well with  milkshakes and icecreams.
Almond milk is a delicious ,highly nutritious drink made from ground almonds .It has no dairy products (cow's milk) in it and is hence Lactose free,Cholestrol free and Trans Fat free.

Choosing Avocados: the darker green ones are  ripe and when you press them lightly they should give in slightly but otherwise should be firm .Also cut the avocados just before you add them to anything or they tend to turn black quickly.

Organic Almond milk,Mint-Choc chip icecream,Organic Agave nectar and Avocados

Ingredients :

2 ripe Avocados
2 cups  Organic Almond milk-vanilla flavored
3 scoops of Mint Chocolate Chip icecream ( I like Baskin Robbins one )
2 tbsp Organic Agave Nectar ( sugar or any sweeteners of choice)

Note: To make your own Mint choc chip icecream
add 1 tsp peppermint extract and  1/4th cup Ghirardelli semi sweet chocolate   chips to 3 scoops of Vanilla icecream and blend it all together  in the blender with the other ingredients .




Directions:

Cut and chop the avocados in chunks after scooping them out of the hard skin. .Add them to the blender along with the almond milk ,agave nectar and mint chocolate chip ice cream and blend to a smooth creamy finish .Serve chilled


                



This recipe is also being sent to Akila's -dish name starts with A event

Mixed Vegetable Upma with Peach and Mango Chutney ( Savoury Semolina with Mixed Veggies)

I love South Indian breakfasts.They are very healthy,filling and made with whole foods from scratch.Upma is one such dish which can be had for breakfast or even lunch.I add mixed vegetables to it to increase it's flavors and nutritional value and serve it with a sweet and tangy Peach and Mango Chutney.This is a much liked  dish in my family.

Mixed Vegetable Upma :

1 cup semolina /rava /cream of wheat
2 cups water
1 tbsp olive oil
1/2 cup mixed vegetables chopped (carrots,green peas,green beans)
1 green chili finely chopped
1/2 red onion finely sliced
1 small tomato
Salt to taste
Cilantro(coriander leaves for garnish)

Tempering Spices:

1/4tsp mustard seeds
1/4 th tsp cumin seeds
1/4th tsp white urad dal
4 curry leaves

Note : Though white urad dal is a lentil it is widely used as a tempering spice especially in South Indian cooking along with whole spices as it imparts a nice nutty flavor and aroma when added to hot oil.

Dry roast the rava along with the veggies till it is slightly brown and toasted before adding water 

Directions:

Heat oil in a pan .Add the mustard seeds,cumin seeds ,urad dal and curry leaves to the hot oil in that order .Let the spices crackle and brown but not burn. Add the sliced onions and green chili and stir fry till onions are tender.Add the tomatoes and mixed vegetables and stir fry for another 5mins.Add the semolina and salt ,mix well with the other ingredients and keep stirriing on a medium flame till the semolina is roasted to a light brown color.Add two cups of water and stir  in a circular motion till all the water gets absorbed in the semolina and the mixture comes together in one big lump and leaves the sides and bottom of the pan when you stir. Garnish with cilantro and serve hot with pickles or chutneys .I love this Upma with Peach n Mango Chutney

Vanilla flavored Mango and Banana Milkshake

Note : You can use frozen mango chunks if fresh mangoes are not available but add a little extra sugar .The banana gives the milk shake a smooth and creamy texture .


2 ripe Alphonso or Atoulfo (Champagne) mangoes[ these have a smooth fibre- free pulp]
1ripe banana
1 1/2 cups whole milk
1 tsp Pure Madagascar Bourbon vanilla extract
2 scoops of French Vanilla icecream ( I prefer Haagen Daaz)
1 tbsp sugar or as per taste


Directions:
Peel,cut and chop the mangoes and bananas in chunks and place them in a blender.Add to them the milk,icecream,vanilla extract and sugar and blend to a smooth finish. Serve chilled with extra icecream .

Sweet Potato and Pistachio pudding

Sweet potatoes(Yam) are extremely nutritious ,very rich in complex carbs and vitamins .
Here's a very simple and delicious recipe which  my mom used to make .If the sweet potato is already baked this dish takes only 5-7 mins to make.I normally bake the sweet potato and refridgerate the night before as it saves time in the morning to make it for breakfast.

Note: While choosing sweet potatoes look for well rounded ones which are heavier for their size. It also is a good idea to choose organic ones as roots tend to absorb all the pesticides and chemicals from the soil that they grow in.

Ingredients:


1 large sweet potato (baked in microwave at the 'bake potato ' setting or boiled )
1/2 cup whole milk
2 tsp ghee (clarified butter)
1 tbsp sugar or as per taste
2 tbsp ground pistachios
pinch saffron
pinch nutmeg pwdr
seeds of 3 green cardamoms

Directions:
Peel the baked sweet potato and mash smooth..Heat the milk with saffron and sugar  .Heat ghee in a non-stick pan.Add the mashed sweet potato and stir fry for a minute.Add the hot milk  containing the saffron and sugar to it.Add the ground pistachios and nutmeg pwdr .Stir till the milk absorbs and blends well.Crush the cardamom seeds and add to it .Serve hot.

Ricotta and Chocolate Chip Pancakes

1 cup whole wheat pancake mix (I like Aunt Jemima brand )

{Note : you can make these from  scratch with 1 cup all purpose flour(maida) 1 cup whole milk ,pinch salt and 1 tsp baking pwdr if you don't have the pancake mix }

1/4th cup whole milk  Ricotta cheese

1/4th cup whole milk

1/4th cup Ghirardelli semi sweet milk chocolate chips

Maple syrup

Strawberries and bananas

Olive oil for  frying

Directions:

In a bowl whisk the Ricotta cheese with a fork to a smooth paste

Add milk to it and blend both well.

Add the pancake mix and fold with the fork till you have a batter .If it's too thick add more milk ,if it's runny add more pancake mix both a little at a time.

Heat a non stick pan on medium low heat .Add olive oil to it

Ladel a big spoonful of batter on the pan .Place 5-6 chocolate chips on it .When bubbles form on top flip it and cook till golden brown. Make more in a similar fashion.

Serve drizzled with Maple syrup and fruits like strawberries and bananas .

Potato and Cheese Parathas (Stuffed Indian flatbreads)

This is my mom's recipe for making aloo(potato )and cheese parathas.Grew up eating them for breakfast and now love making them for my kids.As much as you may be tempted to add more masalas(spices) try to keep it limited to the ingredients listed below  for a very authentic flavor. 

For the dough:
2 cups whole wheat flour
1/2  tsp salt
1 tsp olive oil
1 cup water (approximately)

For the stuffing :
2 large Ruset potatoes (baked or boiled  and mashed)
2 Swiss cream cheese wedges(like Laughing Cow) or( Amul cheese like my mom used to use)

1 tsp Chaat masala(like MDH)

1/4 th cup chopped cilantro or parsley
1/2 tsp garlic pwdr
1 tsp sea salt
1 tsp pepper pwdr

5-6 mint leaves chopped

1 green chili (deseeded and finely chopped )

1 tbsp lemon juice

In a bowl mix together all the stuffing ingredients and keep aside.

To make the dough ,add salt and olive oil to the wheat flour and mix it well. Slowly add water ,a quarter cup at a time and keep kneading the dough till it comes together in one big round lump.Add more water if too dry and sprinkle more flour if too sticky .when it's finally kneaded well ,it should form a big lump and come off easily from the sides and bottom of the mixing bowl and not stick to your fingers .Add 1 tbsp of olive oil and knead  it well and keep aside.You can alternating knead the dough in a food processor.


Take a tennis ball size  of dough and roll it out in a circle.Place a dollop of the mashed potato and cheese stuffing  on one end of the circle as shown in the pic .Roll up the dough towards you to form a roll.Lift it up carefully and tuck the two open ends one on top and another below and shape into a pattie as show above.Sprinkle flour on the rolling board and gently roll out the paratha in to a circle again.Patch up any open sides gently.

Note : There are many ways of stuffing a flatbread but I find my mom's the easiest .

Heat oil in a skillet or tawa .Sprinkle olive oil and when the skillet is hot Gently place the paratha on it and cook on a low-medium flame til it is brown on both sides Around 2 mins each side flipping it over and brushing it with oil during the porcess.Serve hot with yogurt ,butter and pickles.

Whole grain Waffles with fruit

Waffle Batter :

1/2 cup whole wheat flour

1/2 cup all purpose flour

1 egg

2 tbsp Kretschmer toasted wheat germ

1/2 tbsp brown sugar

1/4th tsp salt

1 cup whole milk

Grade A 100% pure Maple syrup

1 sliced  banana

4-5 sliced strawberries

Directions:

In a mixing bowl beat together egg,milk,sugar ,salt to a smooth consistency. In a seperate bowl mix together ,wheat flour,all -purpose flour and wheat germ .Slowly add  the flour mixture to the egg and milk mixture beating lightly with a fork to get a thick consistency .Add a little wheat flour if too runny or a little milk if too thick.Preheat the waffle maker and spray with cooking oil .Pour the batter onto the waffle plates and toast to crisp golden brown. Remove with a pair of tongs .Top with sliced bananas and strawberries and Maple syrup.

Grilled Chicken and Cheddar Pesto Paninis

4 multigrain Ciabatta sandwich rolls sliced horizontally
4 tsp basil pesto
4 slices of sharp Cheddar cheese
1 cup of shredded cooked chicken
Olive oil

Preheat the Panini Press on High.

On the bottom halves of the Ciabatta rolls ,evenly spread out the basil pesto,shredded chicken and top with a slice of Cheddar cheese.Cover with the top half of the Ciabatta roll.Brush  the top of the roll with olive oil.Prepare all four rolls accordingly. Spray olive oil on the hot Panini Press. Grill the paninis to a golden brown.If you don't have a Panini Press ,these can be made on a non-stick pan or grilling pan by keeping another smaller heavy pan on the sandwich as a press. Keep an aluminium   foil between the sandwich and the small pan used as a press .

Jalopeno Cheddar Bruschetta topped with smoked Gouda cheese

Bruschetta is a first course of an Italian meal but  is hearty enough to be eaten as a  main course  by serving it with a soup or salad.More  toppings can be added to it as you would to a pizza.

1 loaf of Jalopeno Cheddar bread (or any artisan Italian bread)

Extra virgin olive oil

2 big cloves of garlic

1 thick slice of spicy smoked Gouda cheese

1 cup marinara sauce

1/2 tsp dry basil leaves

Directions:
Preheat oven to 400F.Cut the bread into thick slices.Rub cut garlic cloves liberally on the bread (or use garlic infused olive oil)Drizzle with Extra virgin olive oil. Spread marinara sauce on the bread slices.Arrange sliced or grated cheese on them .Sprinkle with dry basil leaves. Bake for 10 mins or till cheese melts.

Cinnamon Raisin French Toast

1 loaf (8-10 slices)of cinnamon raisin bread
1/2 cup whole milk
1 egg
1 tbsp sugar
1/4 tsp nutmeg pwdr
3 tbsp clarified butter
pinch of saffron

Directions: In a bowl beat together milk,sugar,egg ,saffron and nutmeg.heat the butter in a non-stick frying pan. Dip the bread slices one at a time in the custard ,gently dripping out excess liquid. Pan fry 2 mins on each side or till golden brown.(you can make an eggless version by omitting the egg.)

Kheema patties (Mince meat Croquettes)

1 lb minced(ground) turkey( this has 53% less fat than lamb meat)/lamb/mutton /chicken
3 large Russett potatoes(these bake great)
2 tbsp Olive oil
1 cup green peas
1 medium onion
1 medium tomato
1/2 inch ginger grated
3 cloves garlic grated
1/4 cup chopped cilantro
8-10 mint leaves

4 peppercorns+ 3 cloves ground with a mortar pestle
1tbsp Worchestershire sauce
1 tbsp garam masala (McCormick's is great)
1 tsp cumin seeds
1/2 tsp turmeric pwdr
Salt to taste
1 egg
1 cup breadcrumbs( if you don't have it ,toast 4 slices of bread and run them  in the food processor to crumbs)

Directions:
Boil the potatoes till they are fork tender or bake them in the microwave.
Mash them ,add salt to taste and keep aside.
In a boil marinate the mince meat with salt ,pepper,ginger,garlic,Worchestershire sauce and keep aside.
In a deep pan heat oil ,add cumin seeds and ground peppercorns and cloves
Add the sliced onion ,sprinkle salt and brown evenly.
Add tomatoes ,garam masala and marinated mince meat and peas.Cook on a low flame till it's cooked(20 mins for turkey/chicken)45 mins for lamb/mutton.Add chopped cilantro and mint.Let it cool.

Take a dollop of mashed potato in your palm and flatten it to fit the cup of your palm.Fill with 1 tbsp of Kheema (mince)mixture.Cover with another dollop of mashed potato.Use an icecream scoop if you want same sized croquettes.Shape into round patties.Place in a plate ,finish making all.Beat the egg in a bowl. Keep breadcrumbs ready in a plate.Heat oil in a shallow frying pan .Dip the croquettes first in the egg then coat evenly with breadcrumbs and shallow fry till golden brown.

Aate ka halwa(Wheat flour pudding)

1 cup coarse wheat flour(chapati flour is fine too)

1/2 cup clarified butter(ghee)

1cup water

1 cup milk

3 green cardamoms

8-10 chopped almonds

pinch saffron

3 tbsp brown sugar/jaggery

Melt the ghee in a heavy bottom non-stick pan.

Add the wheat flour to it and stir constantly on a low flame till it turns into a deep brown color and gives off a nutty aroma .

In a seperate sauce pan mix and heat milk,water,brown sugar/jaggery ,saffron and cardamom seeds .Bring it to a boil stirring constantly till sugar /jaggery dissolves.Add this mixture to the wheat flour slowly a few ladles at a time and stir immediatelyto prevent lumps .The liquid will bubble vigorously and get absorbed very quickly.Slowly add all the liquid to the wheat flour. Stir till the halwa leaves the bottom and sides of the pan and comes together. Garnish with chopped almonds.

Though this is a heavy dish it is extremely nutrituous and a very very ancient dessert enjoyed in India with or without hot puris(fried puffed flatbreads)

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