Monday, March 24, 2014

Melon Pan / Japanese Melon Pan Recipe

Due to some personal commitments i could not blog for the past two weeks. Even for another two months i could not post recipes frequently, hope from June I will be back to routine. Now coming to the recipe, for this month's We Knead to Bake we are baking Melon Pan / Japanese Melon Pan. Pans mean bread in Japanese, a popular type of bread bun. They are actually bread buns covered with a layer of pastry or cookie-like dough. Each bread dough dough is wrapped with a cookie dough. And on second rising after wrapping, the inner bread dough will rise and cause the outer pastry layer to crack all over the surface. The name came about as the appearance of the cracked surface resembles a rock melon. In addition, for a basic or standard Japanese melon pan, melon extract is commonly used to add fragrance. This is absolutely a very soft, light and fluffy bread with crispy and mild crunchy sugar cookie crust.

Monday, March 10, 2014

Flax Apple Muffins / Eggless Flax N Apple Muffins / Eggless Apple Flax Muffins

For This week's Love2Bake event, I am sharing a low calorie, low fat, fiber rich, egg free and butter free Flax Apple Muffins. I got this recipe from the Milled Flax seeds' box. The actual Flax Apple Muffins recipe is with egg but I tried it as Eggless muffins by adding banana puree. To my surprise the muffins turned out so good, soft and aromatic. These muffins are perfect for breakfast with some milk and fruits or a perfect after school snack for kids. My kids loved these muffins a lot and the muffins vanished in one day itself.

Thursday, March 6, 2014

GOBI MANCHURIAN / GOBI MANCHURIAN DRY RECIPE / CAULIFLOWER MANCHURIAN RECIPE

Gobi Manchurian is a very popular and delicious Indo-Chinese Appetizer that is loved by all ages. Gobi Manchurian is a simple and easy to make appetizer in which the deep fried cauliflower florets are tossed in tangy and mild spicy sauce flavored with garlic and spring onions. I am a big fan of Manchurian recipes and Chicken Manchurian is my most favorite. This vegetarian Gobi Manchurian is much easy than the chicken Manchurian. Its been long time since i made this Gobi Manchurian, even the Gobi 65 was made long long back when i blogged here. I monthly once or twice make deep fried snacks like vada or pakora but not this cauliflower recipes. Simply i do not like to deep fry cauliflower or veggies as such so mostly i prefer for masal or Dal vada and pakoras. Plus my diet plan will not let me to make such snacks but for my kids and blog sake make it once in a while. Today also for blog sake prepared this Gobi Manchurian and served it for lunch along with Vegetable Fried Rice.  As usual i did not use artificial colours and ajinimotto in this Indo-Chinese preparation also,again a simple version with basic ingredients with no compromise in taste. My kids loved it a lot and the little one requested to make it again and again :) Now off to the recipe...

Wednesday, March 5, 2014

Thinai Arisi Sambar Sadham / Millet Sambar Bhat / Foxtail Millet Lentil Bhat

Fox Tail Millet / Thinai is one of my recent favorite grain and i am including it in my diet weekly twice or thrice. I replace white rice with brown rice, oats, millet, cracked wheat and completely skip white rice. Generally Millets(Kambu, Ragi, Solam, Thinai, Samai) are a natural source of protein and iron. Millet is very easy to digest, it contains a high amount of lecithin and is excellent for strengthening the nervous system. Millets are also rich in B vitamins, especially niacin, B6 and folic acid, as well as the minerals calcium, iron, potassium, magnesium and zinc. Millets contain no gluten, they are good for people who are gluten-intolerant. And the most important factor, regular consumption of Millets reduce the risk of type 2 diabetes because millets are rich in magnesium, which regulates secretion of glucose and insulin.
I am trying to include these millets in our diet in all possible forms. So experimenting few recipes and this Millet Sambar Bhat/Thinai Sambar Sadham is one such experiment turned out good. Just like the regular white rice sambar sadham tried it and the millet sambar bhat turned out good. Even my husband liked this Thinai Arisi Sambar Sadham. We had it with Vazhakkai Varuval, Plain Yogurt and pickle. More comfort, filling and satisfying meal. Now off to the recipe...

Monday, March 3, 2014

Tandoori Roti / Tandoori Roti Recipe In oven / Baked Tandoori Roti

Today's recipe is Tandoori Roti / Baked Tandoori Roti / Tandoori Roti in Oven. Tandoori roti is made with a whole wheat flour and is not yeast based and thus its different from Naan, where as Naan is mainly made of white flour and is a yeast bread. Both are done in Tandoor / Clay oven but can also be made in stove top and in oven/baking method also. I tried the baking method and it turned out good. It is very simple and does not involve complicated process or more fancy ingredients. Just a regular chapathi dough using whole wheat flour with the addition of yogurt needed to make a very soft, flavorful Rotis in oven. Only thing is you need either pizza stone or cast iron pan which holds more heat and thus gives a tandoor effect. Now off to the recipe...

Sunday, March 2, 2014

Roasted Beets And Garlic Pasta / Roasted Beets Pasta / Pink Pasta

I made this roasted beet and garlic pasta / pink pasta for my friend Priya R of Cook like Priya as a virtual birthday treat to her. But because of my kiddo's health issue i could not share this post on time, so sorry Priya but hope you had a blasting celebration with your family and enjoyed gawking other delicious pink dishes made by our friends. This is a simple and healthy Pasta recipe and also a kid's friendly dish. The pinkish red colour pasta sure attracts kids particularly the gals would love this a lot. My boys too liked this pasta but asked me too many questions that why i prepared pink pasta for boys? Somehow i managed to answer their questions and happy that they liked the taste. we decided to share some pink recipe for her virtual birthday treat but I was not sure about the end colour of the pasta since i tried the dish with half mind so i did not take step wise pictures. After trying the ground roasted beet and garlic paste with pasta i got the right colour so took only the end process. If you like cheese feel free to add some grated Parmesan or Goat cheese or serve with a scoop of Ricotta as mentioned in the original recipe.