Please check the New Pictorial Recipe Index under the heading 'Mouthwatering Recipes'. The Old 'Recipe Index' will be removed eventually.

Eggless Avocado Brownies

Day 21 BM #51 - 

My kids have started to appreciate brownies of late and so I got to bake a few variations. Here I used avocado. We weren't able to taste the avocado but there were some green (avocado) specks visible which gave away the 'secret'. 

My ever-observant older one figured out that I had used an avocado but since the taste was good, she forgave the presence of avocado!

Recipe Source here
Ingredients - 

Whole Wheat Flour 1 cup
Baking Powder 1 tsp
Salt 1/4 tsp
Butter 2 Tbsp
Chocolate Chips 1 cup
Avocado, 1 peeled and de-seeded
Water 4 Tbsp
Sugar 1/2 cup
Milk 3 Tbsp
Vanilla essence 1 tsp (I didn't add)
Powered Sugar 1 Tbsp for dusting on top (Optional)


Eggless Avocado Brownies

Method Of Preparation -


In a mixing bowl, sift the flour, baking powder and salt.

In a microwave safe bowl, add 2 tablespoons of butter and chocolate chips. Microwave it until the chocolate chips melt.

Chop the avocado and blend into a smooth puree adding about 3-4 Tbsp of water.

Blend the avocado puree, sugar, milk and the chocolate syrup. 

To the chocolate-avocado mixture, gradually add the flour+baking powder until well blended.

Preheat the oven to 350 °F. Prepare a 8 inch square baking pan by lining parchment paper or greasing it.

Pour the batter into the prepared pan. Level it with a knife if needed. 

Bake it for 22 minutes or until a tester comes out clean when inserted in the middle.

Slice it as needed upon cooling and enjoy!


Preparation Time 15 min + Baking Time 22 min
Makes an 8 in square (about 30 square pieces)

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Cheesy Spicy Pull Apart Loaf

Day 20 BM #51 - 

I have been eyeing this pull part bread load for a long time now. I wanted to make a savory version and found many many variations on the web. 

To make my life simple, I pulled out the store bought Green Chutney and used it as a filling. I am sure I am going to bake this loaf with many different fillings in the near future. 

The little one thought it was a little too spicy for her and so she enjoyed it with some Nutella spread on the slices! She says Nutella makes everything taste so much better :) The other extreme was my husband who dipped the bread in a spicy Andhra Mango pickle :)


Cheesy Spicy Pull Apart Loaf

Adapted from here
Ingredients - 

Bread Flour 3 cups
Butter 2 Tbsp
Warm Milk 1/2 cup + 2/3 cup
Sugar 1 tsp
Active Dry Yeast 2 tsp
Salt 1 tsp
Garlic, grated 1 tsp
For the Filling - 
Butter 1 Tbsp
Green Chutney 2-3 Tbsp
Red Chili Flakes as needed
Cheese, shredded 1/2 cup [I used Cheddar cheese]


Cheesy Spicy Pull Apart Loaf

Method Of Preparation -


In 1/2 cup of warm milk, dissolve sugar and sprinkle yeast. Set aside in a warm place to activate the yeast.

In a stand mixer bowl or a mixing bowl, sift the flour, salt, melted butter and add the grated garlic.

Add in the yeast solution to the flour and knead adding more warm milk as needed to form a soft and pliable dough.

Oil a bowl and roll the dough in the oiled bowl, cover and set aside until the dough is doubled [about 1 1/2 hours].

Dust a work surface with a little flour. Punch down the doubled dough and stretch and roll it into a square about 11 x 11 or 12 x 12.

Brush with butter all over the square dough surface. Spread the green chutney as needed all over. Sprinkle cheese and red pepper flakes as needed. (I forgot to sprinkle the red pepper flakes here instead I topped the flakes after the bread was baked :) )

Make about 2 inch strips of the square dough. I used a pizza cutter to do the job.


Cheesy Spicy Pull Apart Loaf -  Prep

Layer each of the strips, one on top of another. Now slice the pile into 2-3 inch squares.

Place the slices, cut side down in a greased (I lined with parchment paper) loaf pan (I used a 10 x 5).


Cheesy Spicy Pull Apart Loaf -  Prep

Cover and set aside in a warm place for a second rise. I left it for an hour. Brush the top with milk.

Preheat the oven to 375 °F. Bake it in the center rack for about 35 minutes or until the top is golden brown.

Brush with melted butter and pull apart the slices and enjoy!

Preparation Time 25 min + Resting Time 2 hrs + Baking Time 35 min
Makes a 9 x 4 loaf

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Posted by Harini-Jaya R on Thursday, April 23, 2015

Baked Kale Chips

Day 19 BM #51 - 

Kale leaves have played peek a boo with me for many years now. These leaves somehow never appear at home :) But I was determined to try out these chips for the marathon when one of my friends suggested that I should try baking Kale.

The first time I baked these I mistakenly added a generous dosage of salt and the chips turned out way too salty for our taste. So I just powdered them added a little bit of red chilli powder and mixed it in rice and served it to my older one and she was happy. 

I felt these leaves were very forgiving in the spices they can attach to (except salt :-)). Just salt and pepper would be a great idea too.

But the second time around is a different success story altogether!!

Ingredients - 

Kale, roughly chopped 3-4 cups
Olive Oil 1 Tbsp
Onion Powder as needed
Garlic Powder as needed
Parmesan Cheese [The powdered variety] as needed
*Salt a generous pinch


Baked Kale Chips

Method Of Preparation -


Wash the kale, and carefully wipe down the leaves so there is as little moisture as possible. [Else they will just steam and not crisp up].

Spray the olive oil all over the leaves and sprinkle the rest of the spices and toss them so the spices are evenly spread around.

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

Arrange all the leaves in a single layer on the baking tray.

Bake them for 10 min, remove and turn the tray the other way and bake for another 10-12 minutes.

Check if they are crisp. I left them in the oven after I powered off the oven for about 10-15 minutes.

They turned out ultra crispy. Perfect to snack on!



Preparation Time 10 min + Baking Time 30-35 min
Makes a generous bowl full

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Posted by Harini-Jaya R on Wednesday, April 22, 2015

Eggless Zucchini Muffins

Day 18 BM #51 - 
My kids are very fond of Zucchini. They love it in any form served to them. I usually bake them so they can snack on them. It so happened that the other day I had just 1 small zucchini and I had to use it up. So I thought to make these muffins.

I shared these muffins with my friends and their kids were happy to help me with their rocking feedback!! 

Adapted from here
Ingredients - 

Whole Wheat Flour 1 cup [I used whole wheat white flour]
All Purpose Flour/Maida 1/2 cup
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Cinnamon Powder 2 tsp
Nutmeg Powder 1/4 tsp
Cardamom Powder 1/2 tsp
Cloves 2-3, powdered
Salt 1/4 tsp
Zucchini, grated 1 cup
Yogurt/ Curds 1/2 cup
Sugar 1/2 cup
Cooking Oil 1/2 cup
Chocolate chips as a topping (optional)


Eggless Zucchini Muffins

Method Of Preparation -


Blend the yogurt, Oil and sugar until the sugar is completely dissolved.

In a mixing bowl, sieve the flours, baking powder, baking soda, cinnamon powder, nutmeg powder, cardamom powder, clove powder and salt.

Add the yogurt mixture into the flour along with the grated zucchini and gently mix to make a lump free batter. The batter is slightly thick.

Preheat the oven to 375 °F. Line the muffin plate with the liners.

Using a scoop, fill up the mini muffin liners with the batter. I topped each muffin with a mini chocolate chip.

Bake in the center rack for about 18 min. Check to see if they are cooked through using a toothpick.

Cool on a wire rack and enjoy!


Preparation Time 20 min + Baking Time 18 min
Makes 28 mini muffins

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French Bread

Day 17 BM #51 - 

I had bookmarked this French Bread a while back and was wondering if my folks at home would really consume this bread at home. 

All my doubts were dispelled when each of them competed with each other to finish off the loaves. Their favorite was to layer some spicy chutney, fresh mozzarella cheese, onion, lettuce, jalepeno and tomato and have it for lunch, snack and dinner!!


French Bread

Adapted from here
Ingredients - 

Bread Flour 3 cups
Active Dry Yeast 2 tsp
Warm Water 1 1/4 cups
Sugar 1 tsp
Oil 2 Tbsp
Salt 1 tsp
Butter and Milk for brushing


French Bread

Method Of Preparation -


In a bowl, add 1/2 cup of warm water and sugar. Sprinkle yeast and set aside in a warm place to activate the yeast until the solution froths up.

In a mixing bowl or stand mixer bowl, add the flour, oil and salt and whisk for a few seconds.

Add the yeast solution and knead adding as much more warm water as necessary to knead to soft dough. 

Cover and set aside the dough in a well oiled bowl.

For the next one hour at 10 minute intervals, on a floured surface, turn over the dough, knead it 4-5 times and roll it into a ball, cover and set aside in a warm place. [I kneaded it every 10 min for about 5 times in an hour].

Divide the dough into two portions. Roughly stretch each portion into a rectangle. Jelly Roll each portion and tuck the seams in to form 2 logs.

Place the logs on a parchment paper lined baking tray.

Slash the tops three times on each log. Brush milk all over the logs, cover and set aside for about 45 minutes.

Preheat the oven to 425 °F. 

Bake for about 10 min and then reduce the oven temperature to 375 °F and bake for another 15-20 minutes or the tops turn golden and the bread sounds hollow when tapped on the bottom.

Remove from the oven, brush with melted butter, slice and enjoy!




Preparation Time 20 min + Resting Time 2 hours + Baking time 25 min
Makes 2 loaves

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Posted by Harini-Jaya R on Monday, April 20, 2015

Baked Taro Chips

Day 16 #BM 51 - 
Taro or Chama dumpa or Arbi has been in my 'do not use' list, until a few days back when I was going through my bookmarks. I saw that my sister-in-law had mentioned taro chips. It then struck me that they might be good if baked as well. 

I know of lot of friends who refrain from buying Taro in fear of frying them in oil. This is definitely going to be a relief!!

So I googled and found a lot of variations. Here is my version.

Ingredients - 

Taro / Chama dumpa / Arbi 3 medium sized [Make sure they are even shaped so that the chips will all be the same size]
Salt, Red Chilli Powder as needed
Cooking Oil 1-2 Tbsp


Baked Taro Chips

Method Of Preparation -

Pressure cook the taro for about 10-15 minutes (or upto 1 hiss). Upon cooling, gently peel the skin.

Slice them into 1/2 cm thick slices.

Meanwhile preheat the oven to 400 °F. Prepare a baking tray by lining it with parchment paper.

In a ziploc bag, add oil, salt and red chilli powder. Toss in the sliced taro, close the ziploc bag and toss it around until all the slices are evenly coated.


Arrange all the slices on the baking tray in a single layer. Bake them for 10-12 minutes.

Broil for 4-5 minutes on each side until they are crisp, carefully monitoring them lest they should burn.

Remove and enjoy them as is or as an accompaniment for Dal or Sambar.


Preparation Time 25 min + Baking time 25 min
Makes  approx 25-30 chips

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Posted by Harini-Jaya R on Saturday, April 18, 2015

Eggless Yogurt Brownies

Day 15 BM #51 - 

I first realized the my kids love brownies, when they started getting brownies from their favorite drive thru place. Since then I have tried a few versions of brownies and all of them have been appreciated equally.

My older one loved these brownies so much that she asked me to make a big batch for her class party. I am sure I am going to be asked to bake these many many times more.


Eggless Yogurt Brownies

Recipe Source - here
Ingredients - 

All Purpose Flour / Maida 1 1/4 cup
Cocoa Powder 1/3 cup
Baking Powder 3/4 tsp
Sugar 3/4 cup (I used light brown sugar)
Butter 1/3 cup
Curds/Yogurt 1/2 cup + 2 Tbsp
Milk 1/4 cup
Mixed Fruit Jam 1 1/2 Tbsp (I used Mango-Peach and Strawberry Jam together) 


Eggless Yogurt Brownies

Method Of Preparation -


Preheat the oven to 375 °F.

Sieve the flour, cocoa powder and baking powder and set aside in a mixing bowl.

In a deep mixing bowl, whisk melted butter and sugar until it is light and fluffy.

Mix in curds, Mixed fruit jam and milk into the butter mixture.

Add in the flour into the wet mixture and gently mix until a stiff batter results.

Pour the batter into a rectangle/square greased baking tray. [Since I doubled the recipe, I used a 13X7 and 6X6 tray and I got about 70 1 inch squares]

Smooth the tops of the batter and bake for about 35-40 min.
[I baked for 37 min and switched off the oven but didn't remove the baked brownie tray for about 10 min. This helped firm up the brownie]

Remove from the oven and cool on the wire racks.

Slice upon cooling as per preference.



Preparation Time 20 min + 40 min baking time
Makes 35 1 inch squares

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Potato Cheese Foccacia

Day 14 BM #51 - 
Foccacia is one bread which doesn't fail to impress my family. I have baked this version many times and each time it elicits smiles from my family.

So this time I added mashed potatoes to the dough and saw HUGE smiles on their faces and the bread was gone in a flash!

When I was kneading the dough, I felt that the dough was soft and silky and felt very nice to knead. I was wondering how I would bake and eat this wonderful dough? It so happened that I couldn't attend to the dough for 4 hours and by then the dough was ready to spill out of the mixing bowl. And so I skipped the second rise and went ahead and baked it. The resultant texture was unbelievable!! 


Potato Cheese Foccacia

Recipe Source here
Ingredients - 

Bread Flour 3 cups
Potatoes 3 big [Divided use]
Thyme 1 tsp [I used Dried Thyme]
Salt 2 tsp
Olive Oil 2-3 tsp
Cheese, shredded 1/2 cup or more as needed (I used Cheddar where as the original recipe called for Parmesan)
Active Dry Yeast 2 tsp
Warm Water 1 1/4 cups
Sugar 1 tsp


Potato Cheese Foccacia

Method Of Preparation -


Boil 2 big potatoes until they are tender. Peel them and mash very fine. Set aside until it cools down a little.

Meanwhile proof the yeast in half a cup of warm water and sugar and set aside in a warm place.

In a mixing bowl or a stand mixer bowl, add the flour, mashed potato, knead the mashed potato into the flour.

Then add the yeast water, salt and thyme. Keep adding water and knead until a soft and sticky dough is formed (about 7-8 minutes).

Oil the dough and cover the bowl in a cling wrap and set aside in a warm place for rising.

After the dough is doubled, pat into a 10 inch circle 1/2 inch thick, cover and set aside for about 30-40 minutes.

Preheat the oven to 400 °F.

Peel the remaining potato, and using a mandoline slicer or a knife, make thin slices of potato and arrange them as a topping on the 10 inch circle dough. Sprinkle cheese uniformly on top.



Bake in the center rack for about 35 minutes or until the cheese turns a shade of golden brown.

Remove from the oven and let it cool for a few minutes before slicing.

Enjoy it with a bowl of soup or just marinara sauce.



Preparation Time 20 min + 2 hours resting time + 35 min Baking time
Makes 8 wedges

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Posted by Harini-Jaya R on Thursday, April 16, 2015

Tofu-Bisquick Pies

Day 13 BM #51 - 

I have friends who call me to ask for some after school healthy snack ideas for the kids. When I talk about Tofu, the main complaint from them is that their kids don't like the bland taste of Tofu. So for them, here is a spicy way to serve Tofu for kids. 

From my experience, kids typically love stuff when served in the form of muffins. So try out these addictive muffins to please kids and adults alike.

This is an inspired recipe from the Bisquick Box.


Tofu-Bisquick Pies

Ingredients - 
Pancake Mix 1 cup (I used Bisquick brand)
Milk 1/2 cup
Yogurt 1/4 cup
Cheese, shredded as needed (I used Cheddar cheese)
For the Filling - [ Leftover Scrambled Tofu or Scrambled Paneer work well too]
Tofu, Crumbled 1 packet
Onion, chopped 1/2 cup
Ginger-Garlic paste 1 tsp
Salt and spices as needed (I added Tomato Chilli Sauce and Pav Bhaji Masala)
Seasoning (Oil 2 tsp, Cumin Seeds 1/2 tsp)


Tofu-Bisquick Pies

Method Of Preparation -
Prepare the filling - 
In a pan, heat oil and add cumin seeds. After they crackle, saute the onions and ginger-garlic paste.

After the onions are golden brown, add the crumbled Tofu and saute until tofu is cooked through.

Sprinkle salt and other spices and adjust the flavor as needed.

Assembling the pies - 
Whisk the pancake mix, milk and yogurt to a pouring consistency and set aside.

Preheat the oven to 375 °F.

In a greased muffin plate, Pour a tablespoon of the pancake mix in each of the slots. Add a tablespoon of the filling in each of them, sprinkle cheese and top it off with pancake mix again.


Tofu-Bisquick Pies Prep

Bake in the center rack for about 30 minutes or until the top is golden brown.

Remove from the and let cool. Run a knife along the edges to loosen them and gently remove and enjoy.


Preparation Time 20 min + Baking Time 30 min
Makes 12 muffin pies

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Eggless Chocolate Chip Cookies

Day 12 BM #51 - 

Is there a kid out there who doesn't like Chocolate chip cookies? I guess not. I have made these cookies with a slight variation here and here. Trust me each of these come out so good and the kids are happy. It is okay to indulge once in a while, right?

These cookies were a super hit with friends as well.


Eggless Chocolate Chip Cookies

Recipe Source here
Ingredients - 

Whole Wheat Flour 1/2 cup + 2 Tbsp
All Purpose Flour/Maida  1/2 cup 
Baking soda 1/2 tsp
Salt a pinch
Unsalted Butter 1/2 cup at room temperature
Sugar 1/4 cup
Brown Sugar 1/4 cup
Vanilla Extract 1/4 tsp (I didn't use)
Milk 2 Tbsp
Chocolate chips handful


Eggless Chocolate Chip Cookies

Method Of Preparation -


In a mixing bowl, add the flours, salt, baking soda and mix well.

In a different bowl, beat the softened butter, sugar, vanilla and milk until fluffy.

To the wet ingredients, add the flour mixture and gently knead to a soft dough.

Sprinkle the chocolate chips and mix so they are evenly spread in the dough.

If the dough is sticky, it is a good idea to chill it in the refrigerator for about 30 min or so. [I didn't have to]

Preheat the oven to 350 °F. 

Pinch inch sized portions of the dough, slightly flatten them and place on a parchment lined baking tray. Continue with the rest of the dough placing them a few inches apart.

Bake for about 12-15 minutes or until the edges are brown. [I baked them for 13 minutes]

Remove from the oven and let them cool on a wire rack before devouring them.


Preparation Time 30 min + Baking Time 13 Min
Makes 20 cookies

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Whole Grain Garlic Knots

Day 11 BM #51 - 

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

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

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

Recipe Source
Ingredients - 

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


Whole Grain Garlic Knots

Method Of Preparation -


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

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

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

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

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

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

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

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

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

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

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

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


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

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