BREAKFAST AMBROSIA Filed under ( Breakfast and Brunch, Dals/Gravies and Curries, Sweets and Desserts )

Wishing You all a Happy Ganesh Chaturthi!

Puris, Masaledaar- chane and Suji-halwa- food fit for the Gods!

puris,chane and halwa

Today I woke up in the morning with a warm, festival feeling and thought why not celebrate Ganesh Chaturthi by starting with a traditional breakfast, so here we are, why don't you too get into the mood??

Recipe for poories/puris-(makes 8-10 puris)

Ingredients-

• Wholewheat flour(atta)-1 cup .
• Warm water- 1/2 cup .
• Salt- 1/4 tsp.
• Oil for deep frying .

Menu:

Take a large bowl and combine all the above ingredients, adjusting the amount of water, added slowly ,whilst kneading into a tight dough.Roll and shape out into poories,deep fry to a peachy brown .Drain on paper towels and keep aside.

Recipe for masaledaar- chane- (serves 4)

masaledaar kale-chane

Ingredients-

• kale chane-1 cup soaked overnight
• onion- 1 small (very finely chopped)
• tomato- 1 large
• cumin seeds- 1 tsp
• amchur(dry mango pwdr)- 2 tsp
• garam- masala- 1 tsp
• ginger- thinly sliced 2' piece
• green chillies- 2 sliced
• oil- 2 tbsp
• salt to taste

Method-

Boil kale channe in pressure cooker till tender, heat oil add cumin seeds and the onions ,fry onions till golden then add tomato ,let cook for 5 mins.,or till oil separates from the masala add kale chane and rest of ingredients and continue cooking for at least 10-15 mins. more, it should be absolutely dry. Serve with the hot poories and halwa.

Recipe for suji-ka-halwa- (serves 3-4)

suji-ka-halwa

I am following a slightly different method here ,one which is quick and easy ,yet tastes extremely good!

Ingredients-

• suji(semolina)-1/2 cup
• powdered sugar- 1/2 cup
• green cardamom(powdered)- 1/2 tsp
• desi ghee- 2 large tbsp.
• water - 2 cups
• dry fruit (chopped)-2 tbsp
• coconut - (dry )- 2 tbsp chopped

Method-

Heat ghee in a heavy bottom kadhai, add the suji and dry roast for few minutes, add the dry fruits and coconut and continue stirring and roasting till it takes on a light brownish-creamish colour and the rawness of the suji disappears(this requires total attention and dedication!), next add sugar and water,let cook for another 10 mins. till suji absorbs water and swells up and the mixture turns thick and creamy.Serve piping hot,yum!

Dig into a great-tasting weekend breakfast!

Sending this over to Latha for her event

DOSA~IDLI~UTTAPAM! Filed under ( Breakfast and Brunch, Rice/Rotis/Noodles and Breads )

Every once in a while we get dosas packed from the local Sagar Ratna as unlike Continental, Chinese, Thai, it is one thing that everyone in the family relishes, so it's like a stress free dinner option for all.On my work off this week however I decided to make this at home, I know for a lot of you out there it must be the routine thing and hardly anything to blog about, but for an equal number of US it is a novelty, and a pretty exciting one at that.When I was unmarried we used to make dosas at home every once in a while and my mom used to call up friends and family to come, never have I seen anyone of them not turn up!That's called dosa power!!Here's how I made these crispy crepes, and how I took everything a notch up for the family and made idlis and uttapam out of the same batter, what a party!Wanna get invited?

• Basmati rice-2 cups


• Urad dal-1 cup


• Fenugreek seeds-a tsp


• Salt to taste

Wash and soak both rice and dal separately overnight, soak fenugreek seeds with the rice.Next morning grind both separately till fine using little water.Leave for atleast 8-10 hours in a warm place till well fermented. Add salt to taste, spread out thinly on a non-stick pan, smear with little oil, cook till golden brown and crispy, serve with Sambar and Aloo Masala

For the Aloo masala-Boil 4 large potatoes, cool.Take 5-6 curry leaves, 1 tsp mustard seeds, 1 sliced onion, 1 sliced tomato, 1 tsp turmeric, 1 tsp chilli pwdr, add to 2 tbsp oil in a hot pan, stir well and cook for 2 minutes, add the diced boiled potatoes, mash well, season and serve.

For the idlis- pour batter into well greased idli moulds, steam for 15-20 minutes, serve hot and fluffy idlis

For Uttapam-Chop 1 onion, 1 tomato, some green chilli and cilantro, spread out batter a little thickly on non-stick pan sprinkle the chopped veggies on top, flip over and cook on both sides, serve hot.

As you can see it was incredibly simple with very few ingredients for such a fabulous party!

CINNAMON SWIRL TEA BREAD Filed under ( Breakfast and Brunch, Cakes and Bakes )

The early morning sun was caressing my face just like soft, warm buttered cinnamon bread with a mug of steaming hot golden tea...

A taste of heaven isn't it? exactly how my breakfast was today... wow!, wish I had an experience like this everyday... for those intimidated by yeast , believe me it is the easiest and most satisfying expeience ever! Come indulge with me...

See the steam rising from the cup of tea...lovely nah

• To make 2 loaves you require-Milk-1 cup


• Sugar-1/2 cup


• Salt-1 tsp


• Yeast (dry)-2 and a 1/2 tsp.


• Plain flour-4 and 1/2 cups


• Butter-50gms


• Eggs-2


• Cinnamon (ground)-1 to 2 tsp


• Butter for filling-1 tbsp


• Sugar for filling 2-3 tbsp, can use more if you want it sweeter


• Raisins for filling- a handful

Combine milk and sugar, gently heat milk till warm, add yeast, let prove till foamy (about 15 minutes), add melted butter, salt and eggs, slowly add the flour and knead to a smooth dough,adding more flour if necessary, leave covered in oiled bowl for at least an hour, till well risen.Punch down and roll out, combine butter, sugar and cinnamon and spread out on the rolled out dough, roll up and pinch sides in to seal, transfer to a loaf tin, leave for half an hour.Preheat oven at 200 C, before placing in oven, brush top with egg white, bake for 40 minutes or till top is golden.Serve with butter or with your favorite preserve...ENJOY!

This bread is on it's way to lovely Susan for her Yeastspotting event.

SIMPLY SAMBAR~VADA Filed under ( Appetizers and Snacks, Breakfast and Brunch, Dals/Gravies and Curries, Dry veg.and Side Dishes )

South Indian aromas fill the whole house, a whiff of curry leaves here and a speck of sambar masala on the finger...lovely Sunday brunch, leaves everyone satiated for sure, here's how you can make it too...for a different flavor and much easy digestibility I chose mung dal over urad dal for these vadas.

• Mung dhuli dal-1 cup


• Ginger (fresh)-1 inch piece


• Asafoetida- a pinch


• Green chillies-1


• Salt to taste


• Refined oil for deep frying

Soak dal overnight and in the morning it should look like this- isn't it beautiful??

Add the rest of the ingredients with salt and minimal water grind to a thick paste in a coffee blender,

shape into round balls, flatten with wet palms and deep fry carefully Serve dipped in Tangy lemoney sambar...yummmmm

OPEN-FACED SANDWICHES Filed under ( Appetizers and Snacks, Breakfast and Brunch )

open-faced sandwiches

No Tea party would be complete without them - yes! i am talking about those refreshing cucumber - tomato sandwiches , one of nature's summer gift to us ,they are quick, easy and delicious! Here I am making them open- faced just to show off those gorgeous colours because we eat with our eyes first! right!

Another thing i have discovered is that with raw tomatoes i just tend to eat around them so here I have cooked them a bit- makes a world of difference.

ingredients for open-faced sandwiches

Ingredients- serves eight

• Bread slices-8 (preferably sandwich bread)
• Butter - as per requirement
• Cheese spread- as per requirement
• Cucumber - 1 large
• Tomato - 2 large
• Black pepper - acc. to taste

Method -

Slice the cucumber into thin slices with a potato-slicer (that's the easy bit but looks so professional) , slice tomatoes into slightly thicker slices . Butter bread well on one side and spread cheese -spread , now its really important that you spread both things right to the edges so that there are no dry bits. Next cook tomato slices on a griddle just for a minute , keep aside.

Arrange cucumber and tomato slices in a decorative pattern ,let your imagination rule! Sprinkle black pepper and voila! sandwiches are ready, serve with chilled iced-tea ,beat the heat!

SWEET SESAME JAM ROLLS Filed under ( Breakfast and Brunch, Cakes and Bakes )

I AM BACK TO BAKING WITH YEAST AND AM HAPPIEST DOING SO!These rolls were baked fresh and soft for breakfast today and they were awesome with a cup of Coffee, go on try these out...the recipe can be found here , with just a few changes-substitute wholewheat flour with regular All purpose flour, roll out small rounds and fill with preserve of choice, I used Orange marmalade, roll up and pinch the ends to seal thus forming a round, brush top with egg white and sprinkle some sesame seeds on top, leave for half an hour to rise, bake till top is golden approx 20 minutes, serve rolls warm from oven brushed with butter on top.

PASTA/FLAT NOODLES...ORIENTAL STYLE!! Filed under ( Breakfast and Brunch, Rice/Rotis/Noodles and Breads, Thai Food )

I love noodles, pasta and rice and prefer them possibly over anything and everything else, so I made this delicious Oriental style pasta (not technically pasta but should I call them flat noodles instead here :)) for dinner yesterday which combines possibly all my favorite flavors, this simple, put-together-in-a-jiffy pasta will have your family licking their fingers...literally! for this you require-

• Pasta boiled and drained-200gms


• Carrots, sliced- 2


• Capsicum, sliced-2


• Cabbage-1/2 head, sliced thin


• Ginger+garlic- chopped fine-1 tbsp


• Boiled and shredded chicken-1 cup


• Cilantro-1 bunch


• Sweet chilli sauce- 2-3 tbsp (I use Maepranom Thai sweet chilli sauce)


• Lemon juice- 1 tbsp


• Salt and black pepper to taste


• Oil-2 tbsp

Heat oil and toss in the ginger and garlic first, till slightly golden, now add the veggies first and cook for 5 minutes, toss in the rest of the ingredients, season, toss well, taste and adjust the seasoning, garnish with cilantro, and a fried red chilli if desired.Enjoy your pasta piping hot!

CHEESE AND ONION QUICHE Filed under ( Appetizers and Snacks, Breakfast and Brunch, Cakes and Bakes )

What is a Quiche??...an open pastry case, filled with a mixture of eggs, cream and other savoury (= not sweet) foods, which is baked and eaten hot or cold

pronounced as -/kēSH/

This delicious flaky pastry shell filled creamy savoury treat is a perfect accompaniment to your evening Tea or Coffee.

Ingredients-

for the pastry  shell-

•  Plain flour-175 gms


• Salted butter-80 g


• Chilled water- a couple of tbsp.

For the filling-

• Milk-200 ml


• Butter-1 tbsp


• Onion-1 medium chopped


• Heavy Cream-2 tbsp


• Eggs-2


• Cheese-1/2 cup grated


• English mustard-1/2 tsp


• Salt and black pepper to taste

For the pastry shell-

• Sieve flour in a large bowl.


• Rub in the butter till the mixture resembles fine breadcrumbs.


• Add chilled water, a tbsp at a time till the whole thing comes together as a stiff dough.

• Wrap in cling film and chill for 15 minutes.

• Gently unwrap and roll out pastry, grease and flour one large tart pan or 4 individual pans.

• Fit out the pastry and trim edges, return to chill for another 15 minutes.


• In the meantime preheat oven at 200 C, bake  the cases for 15 minutes and take out.

For the filling-

• 
  Heat butter gently, and  add onions, let sweat.Turn off heat when pink.


• Add the rest of the ingredients to the cooled onions, reserving only a little egg white.


• Brush pastry cases with the reserved egg white to seal in and prevent pastry from turning soggy.

• Gently spoon in the filling in to the shells and bake for 20-30 minutes till filling is set.


• Serve warm.

FRESH PLUM TEA LOAF (eggless) Filed under ( Breakfast and Brunch, Cakes and Bakes )

Fresh Plum Tea Loaf

Farewell to the last of Summer stone fruits also...spotted some ripe, deeply rich in colour plums and thought that why not slice up the juicy, bursting with flavour fruit and bake into a loaf?A perfect high in  taste, low calorie accompaniment to the evening cuppa Tea!
To make this divine loaf you need-

•  Self raising flour-175 gms/1 and 1/2 cups
• Baking powder-1 tsp
• Butter-50 gms
• Skim milk-4 tbsp (60 ml)
• Plums-4 big, ripe and juicy, sliced
• Vanilla extract-1 tsp
• Sugar-50 gms

Method-

1. Preheat the oven to 180 C/350 F.Grease and line a 450 gm loaf tin.Sift the flour and baking powder into a mixing bowl.
2. Rub in the butter until the mixture resembles breadcrumbs.
3. Stir in the sugar, add the milk, vanilla and sliced plums and mix.
4. Spoon into prepared tin and bake for 40-45 minutes.Run a knife around the edges to loosen, then turn out on a wire rack to cool.

   Slice when cool and serve with Tea/Coffee.

SOME MEAN LEMON RICE (CHITRANNAM)! Filed under ( Appetizers and Snacks, Breakfast and Brunch, Rice/Rotis/Noodles and Breads )

Have you noticed the spicy NEW Indian look of "In love with food"??, thought of whipping up something that India holds dear to the heart, and guess came to mind?...yes! some Lemon rice or Chitrannam, sour, hot and real good.Husband takes a bite and fondly says, "Wow! That's some mean lemon rice!".

 To make this you require-(recipe from here)

• 4 cups of freshly cooked rice.
• 2 to 3 juicy lemons 
• 6 to 8 green chillies,deseeded and slit
• 1/4 cup Chana dal (soak for an hour)
• 2 tbsp Urad dal
• 1 teaspoon each salt and turmeric
• 2 tbsp ghee
• 12- 15 fresh curry leaves. 
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• 1 medium boiled potato

Method-

1. Heat ghee in a pan and add the cumin, mustard and curry leaves, fry till sizzling.
2. Add chana and urad dal as well as the potato and green chillies and cook till crisp and brown.
3. Now add haldi and salt and cook for a few more minutes.,tip in the rice and give a good stir  lastly squeeze lemon juice on top and serve hot.

TIPS-

• I prefer Basmati rice and cook it till just done, not mushy.The way to do this is to take rice in a large vessel and add plenty of water to it.Cook on medium flame for 15-20 minutes adding more water to keep rice submerged.Taste a grain or two for doneness.Drain well and leave on slow flame again to dry out any remaining moisture.You will get perfect rice like in a pulao.
• Be careful while handling chillies.Been there, done that!, wear gloves.I find the amount of chillies little high for my preference so deseed them accordingly.
• I use boiled/raw potato both depending upon what I have at hand, so can you.
• Don't skip the curry leaves, they are very important.
• To get this shape of rice press down hot rice in a bowl or katori with the back of a spoon, put a plate on top on which you would be serving and turn upside down, Voila!, you have the desired shape.Garnish with curry leaves and serve.
• Cashewnuts and peanuts are also fried till golden and added for extra flavour.
• The accompaniment of choice for Chitrannam is yogurt since it cools the palate, given that the rice is hot, spicy and tangy.

CRUNCHY PEANUT BUTTER COOKIES- Easy Step-by-step recipe Filed under ( Biscuits and Cookies, Breakfast and Brunch, Cakes and Bakes )

These are the perfect accomapaniment to your cup of Coffee,... crispy, crunchy, melt-in-the-mouth buttery goodness and so easy too! They are bound to become yours and your kids favourite too!! After all who can say no to protein packed cookies that are delicious and easy to boot!!

Here's the recipe-

Ingredients-

(makes 24)

• Plain flour-140 gms
• Soda-bi-carb- 1/2 tsp
• Salt-1/2 tsp
• Butter-115 gms (at room temp.)
• Egg-1
• Vanilla essence-1 tsp
• Crunchy peanut butter- 250 gms
• Sugar-165 gms

Method-

1. Sift together the flour, soda and salt and keep aside.
2. Cream the butter and sugar together until light and fluffy.
3. Stir in the Peanut butter and blend well, stir in the dry ingredients.
4. Chill till firm.
5. Preheat oven to 180 C, Grease 2 baking sheets.
6. Roll out teaspoons of dough into balls.
7. Place on prepared sheets and with a fork, make a criss cross pattern as shown in pic.
8. Bake till lightly coloured, 12-15 minutes.
9. Cool on a wire rack.

CHEESY ITALIAN PASTA/MACARONI Filed under ( Appetizers and Snacks, Breakfast and Brunch, Rice/Rotis/Noodles and Breads )

We enjoy macaroni a lot particularly with crisp toasted garlic bread, it's easy and healthy too provided you use wholewheat/ hardwheat semolina pasta/macaroni.Here I have purposefully avoided adding any cream based sauces in an attempt to make it healthy and possibly low-cal.The addition of tomatoes makes this pasta tangy and delicious not to mention upping the VIT.C, VIT.A AND LYCOPENE content,The inclusion of cheese is not that much and can easily be substituted with paneer/tofu if you are watcing your weight or for any other health reasons.

• Hardwheat semolina macaroni/pasta of choice-1 cup (boiled with salt and 1/2 tsp oil)


• Tomatoes-3 large


• Onion-1 small, diced


• Oregano-1/2 tsp


• Sugar-1/2 tsp


• Vinegar-1/2 tsp


• Freshly ground black pepper-1/4 tsp


• Olive oil-2 tbsp


• Cheese-acc. to preference

Boil tomatoes and onion till mushy and soft, let cool and puree in a blender.Heat olive oil, add the tomato puree and cook till it is a thick paste, add the oregano, sugar, vinegar, seasoning and lastly tip in the boiled macaroni cook for another five minutes, add the diced cubes of cheese and serve, the heat from the pasta will partially melt the cheese cubes, you can add fresh basil/veggies of choice too if desired.Serve piping hot.

TENDER GRILLED CHICKEN PITA POCKETS WITH HUMMUS AND GREEN BEANS Filed under ( Appetizers and Snacks, Breakfast and Brunch, Chicken and Mutton, Low Cal recipes )

Lebanese style recipe- Pita bread with tender, juicy chunks of Chicken, makes for a complete meal and it is healthy to boot! Most of the prep work can be done a day ahead, then all it takes is last minute assembling and you have dinner on the table in minutes.

Ingredients-

• Pita bread- 4 (sliced in half to make 8 pita ‘pockets’)
• Boneless chicken- 500 gms (cut up into bite sized pieces)
• Ginger +garlic paste (fresh)- 1 tbsp
• Fresh yogurt- 1 cup
• Fresh French beans- 250 gms ( top and tail)
• Salt and black pepper to taste
• Grated cheese, sliced onions, tomatoes and lettuce- acc. to requirement
• For the Hummus-
• Boiled chickpeas-1 cup
• Lemon juice- 2 tbsp
• Garlic- 2 plump cloves (minced)
• Tahini- 1 tbsp
• Olive oil- 2 tbsp

Method-

In a large bowl combine the yogurt and ginger-garlic paste, toss in the Chicken pieces, add salt and pepper and mix to coat evenly.Leave for at least 2 hours.

Pre heat griller and grill the chicken pieces for 20 minutes or till golden, keep warm.

Boil or steam the green beans, sprinkle salt and pepper and keep warm.

For the Hummus-

Combine the Chickpeas, lemon juice, garlic and tahini and blend in a blender, add salt to taste.Dish out in a serving bowl, drizzle olive oil on top.

To assemble and serve-

Lightly roast pita and fill pockets with the tender chicken, lettuce and onions, top with grated cheese and grill for a further 10 minutes till cheese is golden and bubbling.

Serve with the warm beans and Hummus.Enjoy!

NUTTY BANANA MUFFINS Filed under ( Breakfast and Brunch, Cakes and Bakes )

Today in the morning I got a phone call from some close friends, saying that they were coming to visit, SO... I made these banana muffins, which were gobbled down in no time, one friend even requested that I pack the left over one's so that she can enjoy them with her evening coffee!
The honeyed flavor of bananas laced with cinnamon and topped with crunchy, toasty almonds is really delicious.
These little gems are a lazy cook's best friend as only a little dreamy stirring is all that is required!
To make these you need-

• Flour-1 1/4 cup
• Baking powder-1/2 tsp
• Baking soda-1/2 tsp
• Bananas- 2, very ripe, mashed
• Eggs-2
• Powdered sugar-3/4 cup
• Vegetable oil/ melted butter-1/2 cup
• Vanilla extract-1 capful/ tsp
• Cinnamon- 1/2 tbsp
• Salt-1/4 tsp
• Almonds- a handful, pulse lightly in mixer

Method-

1. Preheat oven to 180 C.
2. Line muffin pan with paper cup liners.
3. Combine all the wet ingredients together- like Bananas, eggs, butter, vanilla and mix well either by electric mixer or by hand.
4. Combine all the dry ingredients together and gently fold into the wet mixture.
5. Place generous spoonfuls into the lined pan and sprinkle with almonds, bake for 15 minutes or till golden brown and well risen
6. Serve with hot/cold coffee.Lovely with a scoop of Caramel crunch/vanilla Ice cream!

RIDICULOUSLY EASY CHEESY PASTA Filed under ( Appetizers and Snacks, Breakfast and Brunch, Dry veg.and Side Dishes )

Don't we all love easy, quick dinners?? I sure do, this is one such pasta recipe which is ready from scratch to the table very quickly!.. and is nutritious to boot...

To make this ridiculously easy pasta you need-

Ingredients-

• Pasta of choice (I used tubes)-2 cups boiled till tender but not mushy, if you are a first timer, follow instructions here
• Frozen mixed chopped veggies of choice(carrots, beans, broccoli, cauliflower)-1 cup (u can use fresh too)
• Fat free/reduced fat mayonnaise-1/2 cup
• Ready tomato puree-1/2 cup
• Oregano-1/2 tsp
• Garlic- minced-1/2 tsp
• Sugar-1 tsp
• Onion- 1 small diced
• Olive oil- 1 tbsp
• Grated cheese- 2-3 tbsp 
• Salt and black pepper

Method-

1. Heat oil in a heavy bottomed pan, saute garlic and onion for a minute till fragrant.
2. Add the tomato puree and fry till oil leaves sides of pan.
3. Microwave the mixed veggies on high for 5 minutes till tender, or simmer in open pan till tender but still crunchy even upto 1 day before.
4. Add the sugar and oregano to the tomato puree and mix well.
5. Now add in the vegetables, the pasta and mayo along with salt and pepper, combine thoroughly and cook till heated through
6. Sprinkle grated cheese (I skimped on the cheese but really you should not) on top and serve with toasted garlic bread.

PERFECT CINNAMON BUNS! Filed under ( Breakfast and Brunch, Cakes and Bakes )

The first time I had these was in Manali available at small German bakeries that dot old Manali,and I have been addicted ever since!Cinnamon Rolls or Buns comprises a sweet yeasted dough with a filling of sweet buttery cinnamon, they are absolutely delicious!I made these at home for the first time and everyone was delighted, the aroma that filled the kitchen while they were baking was lovely.

The recipe can be found here, and though the original recipe is Vegan, I did not see any reason why I could not tweak it a bit, though either ways you can make them according to your preference,.

Makes 12 Large Buns

• Yeast Mixture
  
  
  4 tsp Active Dry Yeast (a little less than 2 packets)
  
  
  1 tsp Sugar
  
  
  1 Cup Water, 110º F


• Dough
  
  
  1 Cup Soymilk(I used regular milk)
  
  
  2/3 Cup Sugar
  
  
  2/3 Cup Earth Balance Margarine(I used butter)
  
  
  2 tsp Salt
  
  
  2 Ener-g Egg Replacer Eggs, prepared, optional(used eggs)
  
  
  Yeast Mixture, from above
  
  
  6 Cups All Purpose Flour, more for kneading


• Dough Filling
  
  
  1/2 Cup Earth Balance Margarine, melted (used butter)
  
  
  1 1/2 Cups Sugar
  
  
  3 Tbs Cinnamon,( I also added a handful of raisins)


• Pan Sauce
  
  
  1/2 Cup Earth Balance Margarine, melted (butter)
  
  
  1/3 Cup Sugar


• Cream Cheese Frosting
  
  
  1/4 Cup Earth Balance(butter )
  
  
  1/3 Cup Tofutti Better Than Cream Cheese(I used homemade mascarpone)
  
  
  1 tsp Vanilla Extract
  
  
  1 Cup Powdered Sugar

Here's the list of ingredients, I have not typed out the method as a step-by-step pictorial as well as a video can be found here

These heavenly buns are off to the weekly event "Yeastspotting"at the Wild yeast blog

WHOLEWHEAT FLAXSEED AND SESAME BREAD Filed under ( Breakfast and Brunch, Cakes and Bakes )

Flaxseeds are the best vegetarian source of Omega 3, a decade ago this ubiquitous little brown seed was used as fodder for cattle, now you can find it on the list of Top 10 Superfoods!
I bake my own bread and try to make it as healthy and nutritious as possible and believe me it REALLY does not take time neither is it too complicated, all that you get is pure, simple pleasure...
Ingredients-(makes 1 loaf)

• Wholewheat flour (atta)- 200 gms
• Plain flour-50 gms
• Flaxseeds-3 tbsp
• Milk-1/2 cup
• Fresh curd/yogurt- 2 tbsp
• Butter- 30 gms (diced) Salt-1/2 tsp
• Sugar-2 tsp
• Fresh yeast-2 heaped tsp
• Egg-1
• Sesame seeds- for sprinkling over

Method-

1. Roast flaxseeds lightly, cool and grind to a powder reserving some for sprinkling on top.
2. Combine milk, and curd, add sugar heat till milk is lukewarm, stir in the yeast and wait for 10 minutes till frothy.
3. Measure out flour in a large basin, rub in the butter so that it is like breadcrumbs, add salt and flaxseed powder.
4. Break egg in a bowl and reserve little for egg wash, add rest to the milk mixture, now knead a dough by making a well in the center and adding the milk mixture, knead into a smooth dough.
5. Oil a bowl and put the ball of dough, turning over so that the oil coats the ough, cover with cling film and let rise for 1 hour in a warm place till double in bulk.
6. After an hour remove cling film and punch down dough, now shape and leave for second proofing and then bake.
7. Brush with reserved egg wash and sprinkle flax and sesame seeds, bake shaped dough in a preheated oven (200 C ) for 35-40 minutes or till golden on top. Slice thickly and enjoy slathered with butter.This healthy bread is off to Yeastspotting- a weekly showcase of baked goods
   

CHEESY, MELTY CAPSICUM TOMATO PIZZA from a scratch! Filed under ( Appetizers and Snacks, Breakfast and Brunch, Cakes and Bakes )

I am always amazed and awed when baking with yeast, I think it is the most satisfying of all my baking experiences.The aroma of fresh pizza baking in the oven is unparalleled and makes everyone's tummy growl.You can only imagine how difficult it was to keep the wolves at bay while I clicked photographs :)
Baking the pizza base is so easy and effortless and the results are delightful, crisp on the outside yet tender bread inside, the toppings can be altered according to preference.
makes 3 large pizzas
for the pizza base-

• Flour-315 gms
• Fresh yeast-2 teaspoons
• Warm water-180 ml
• Salt-1 teaspoon
• Olive oil-2 tbsp
• Sugar-1 tsp

for the topping-

• Sliced tomatoes-2
• Sliced capsicum-2
• Sliced onion- 1 large
• Oregano
• Tomato ketchup
• Pizza cheese

1. Method-Sieve flour in a large bowl, add oil and salt.In another bowl pour in warm water, add sugar and yeast , leave for a few minutes, knead a dough with this warm water, yeast mixture till a smooth, silky result is achieved.
2. Leave in an oiled bowl covered with cling film for an hour.
3. To assemble- roll out dough into discs and leave on baking tray or half an hour, bake this base for 15-20 minutes till just beginning to colour, remove and spread ketchup as well as other toppings as desired, top with grated cheese and oregano, bake in a hot oven till cheese has melted and sides of the pizza are golden.Enjoy!