quiche, savoury, tart, Uncategorized, wholewheat

Ovenderful Healthy Baking OpenOut

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I chanced upon OpenOut’s page when I was browsing through some information about events in Bangalore – not the run-off-the mill and done-to-death variety. But something unique that connects with what I enjoy doing and sharing information about – Healthy Baking. To add to that, after experiencing so many occassions to share this, I have come to the conclusion that sharing it with  a small and deeply engaged set of people, is far better than talking to a wide but only partially interested audience.

15027797_669297166582163_2752337623110773124_nSo I spoke to Arun, who is the Founder of OpenOut and after some discussions, I knew I was ready to host an OpenOut at home – the broad theme was Healthy Baking, there would be 8-9 individuals who will be a part of it and I will be baking a healthy brunch of 8 dishes inspired from flavours across India.

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And what a lovely event it was – to be able to meet new people personally in a world that centers around virtual friendships, to be able to bake for them just as you would for your own family and friends, and to be able to find so many diverse and lively conversations that you still smile about when you recall them! That’s what made this such a special gathering of amazing people 🙂

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For those who want to see all the pictures please check them out on the OpenOut FB page

All the pictures shared here are also credited to OpenOut and AJ Photoartist/Ajay Menon.

( https://www.facebook.com/pg/OpenOut.exp/photos/?tab=album&album_id=669296499915563)

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Below are the dishes and a brief description and I will be sharing the recipe of the first one which is the Malvani Chicken Curry Quiche.

Malvani Chicken Curry Quiche – West
Malvani flavours are reflective of a spice mix that is common across the Western coastal area of India. It has a distinct taste and this quiche brings out that, with chicken flavoured with homemade Malvani spice.The quiche pastry crust is healthy and made with wholewheat.
Baked Rajma Wholewheat Wraps – North
Rajma chawal is every North Indian’s staple lunch option ! The garam masala and warm spice mix makes it a treat to eat. The wholewheat wraps are filled with this yummy goodness that is reminiscent of the North.
Vegetarian Baked Goshtaba – North
This is a dish from Kashmir and usually made with minced meat and is fried. But the vegetarian one is as delicious because it includes the same flavours and healthier because it is baked with minimal oil. The balls are made of Soya, Mint, Chana Dal and Curd.
“Ragda Pattice” Bake ( A Chickpea-Potato based Rice Bake) – West
This yummy street food is an integral part of Mumbai. The crisp Potato Patty topped with chickpea / chana gravy to make it a delicious meal in itself. Here is my take on making it a complete meal by including rice into it and replicating the actual flavour.
Baked Begun Bhaja ( Brinjals – East
This is a delicious appetizer from West Bengal made with Brinjal and fried to perfection with the spice mix and mustard. To keep it healthy, here is a baked version which allows the brinjal slices to absorb the flavours and retain them even in the baked form.
 
Wholewheat Flatbread topped with Kadale Bele Chutney and Roasted Peanuts – South
One of the most delicious chutneys from the South of India takes a new form. It is the Kadale Bele chutney which is filled with flavours of Chana Dal and fresh coconut, along with a twist of oven roasted peanuts, on a crisp flatbread made of wheat.
Coconut Cream Tart in a Dark-Chocolate Ragi Crust – South
Tarts are usually shortcrust pasty which encase a sweet filling – here is an usual one for you to try out, using ragi and coconut , which are staples of the Southern region of India and mesh together beautifully !
Baked Phirni with Saffron and Jaggery – North
A delectable rice pudding from the North of India made healthier with the baking process and jaggery – it is almost entirely free of Ghee/Butter/Oil except for 1 small tablespoon of it ! So enjoy it guilt-free !

 

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Malvani Chicken Curry Quiche 

  • Crust Pastry ingredients –
  • 2 1/2 cups Wholewheat flour
  • 1 cup cold butter cut into cubes
  • 2 tsp of garlic powder
  • 1 tsp Salt
  • 2 tsp homemade Malvani spice mix
  • 3-4 tbsp of cold water

Filling Ingredients –

  • 2 eggs
  • 1 cup milk
  • 1 cup grated cheese
  • 1 cup sliced Onions which have been caramelized
  • 2 – 3 tsp of Salt
  • 3 tsp of homemade Malvani spice mix
  • 2 cups of Chicken that has been boiled, sliced and lightly sauted in a tsp of oil, crushed garlic, 1 tsp of salt , 1 tsp turmeric and 1/2 tsp of the homemade Malvani spice mix.
  • 1/4 cup of chopped capsicum

Method

    1. For the crust- Put the flour in a bowl, Malvani spice mix and add salt and garlic powder.
    2. Rub the butter cubes slowly into the flour till it resembles bread crumbs. Do not knead it, if you want a flaky pastry !
    3. Add cold water, 1 tbsp at a time and your dough should come together.
    4. Place the dough in cling film and put it in the fridge for at least 20 minutes
    5. Take it out after that and roll it out onto a cling film sheet
    6. Place it into a tart pan and prick it with fork.
    7. Blind bake it for 20 minutes at 170 degrees Celsius.
    8. For the Filling – In a pan, sauté the sliced onions and caramelize them.
    9. Add the chopped capsicum and precooked chicken turn by turn.
    10. Take the pre baked tart-shell and line the base with grated cheese, caramelized onions and chicken pieces.
    11. In a mixing bowl, put the eggs and milk, as well as the seasoning. Mix well.
    12. Pour this mix into the tart.
    13. Bake the quiche at 170 degrees Celsius for 20 minutes and serve hot !
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chocolate, coconut, coconut sugar, community impact, eggless, gluten-free, healthy baking, tart, Uncategorized

What Ovenderful has been upto and the Gluten Free, Eggless Dark Chocolate Ragi Tarts with Coconut Cream

You might be wondering why it has been so quiet at my end. Well, it has been a very busy month in many ways. The reason for the same is that I have been involved with 4 events all of which are unique and special.

I loved being a part of each of these experiences and from all the invitations that I receive, why I choose to be a part of these is entirely because of their uniqueness and the depth they added to my own journey as a healthy baker and blogger. They opened up a new and wider perspective for me as an individual and Ovenderful as a social enterprise.

Here’s a quick look at 2 of those 4 events ( the remaining 2 will be covered  –

 

  • Panel Discussion by Mom Bloggers: Bloggers Adda by Mums and stories at Bhive Workspace in HSR, Bangalore, was about bringing together 4 moms, including me who were blogging in different spheres and how they had been successful at it.

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See more pictures here: https://www.facebook.com/mumsandstories/posts/682771135219738)

Audio Link : https://soundcloud.com/radioactivecr90-4mhz/active-bangalore-mums-and-stories-a-panel-discussion-on-how-moms-can-create-successful-blogs

  • Collaborative Baking for Kritagyata Trust

Over 35 bakers came together to bake for 3000 children in 27 government schools in rural Bangalore, to make Children’s Day a special one for them. When Aruna, who is the Founder of Kritagyata Trust got in touch I knew there had to be a way to make this work.

So here is what we did ! I think Children’s Day had a new and special meaning for me this year simply because I believe at some level we were able to touch lives, unknown to us so far and yet find a connect that is so heart-warming.

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As a tribute to these two events both of which helped me reach back within my soul to rediscover what I truly love – writing ( and hence blogging ) and baking for community impact, here is an earthy, close-to-the-roots kind of recipe :

Gluten Free and Egg Free Dark Chocolate Ragi Tarts filled with Coconut cream and grated dark chocolate ( Baked for an event that I will share in my next post) 

(Picture Credit – https://www.facebook.com/IndiaPhotoArtist?fref=ts)

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For the tart –

1 cup ragi flour
1/4 cup jowar flour
60 grams cold unsalted butter
1/2 cup  Coconut sugar

1/4 cup Dark chocolate ( grated )

2 tbsp cocoa powder

The mixing process is exactly like it is for the pastry crust of tarts – Mix the flours, coconut sugar, dark chocolate and cocoa. Then slowly rub cold butter into this mix till it looks like bread crumbs or comes together. Keep some milk in the freezer to use incase you need to bring the dough together. Cling wrap this and keep it for 2-3 hours in the fridge. Preheat the oven to 170 degrees Celsius for 10 minutes prior to baking. When the dough is ready to be baked, take it out and press it into muffin trays to give it the shape. Bake them for 20 minutes till it becomes crisp.

For the filling – Mix together some fresh coconut cream, liquid jaggery, grated coconut and grated dark chocolate. The proportions will depend on how sweet you want it, how ‘coconuty’ and how liquid in texture !

You can use any other filling of your choice too 🙂

 

 

 

 

 

 

 

 

 

almond, tart, wholewheat

Deconstructed Bakewell Tart – With a Whole Wheat Oats Almond Crust

 

As the homes awaken to steaming cups of tea, And the mountain café becomes alive with scents from the oven,
I sat on a table, with a book, a cup of coffee and a fresh piece of pie, The serenity from the mountains settles within my soul, as I gazed at the rising sun…
Continue reading “Deconstructed Bakewell Tart – With a Whole Wheat Oats Almond Crust”

chocolate, pie, tart

Dark Chocolate Fudge Pie

goIndiaOrganic Plattershare BellyNirvana Associate Program –

I can’t have enough of the flavour that the Apple Cider Vinegar which I received from goIndiaOrganic as part of the Plattershare Belly Nirvana program. So I have been looking to include it in my baking in small but significant ways. Here’s a lovely way to include this super- healthy ingredient even in a decadent and delicious Dark Chocolate Fudge Pie 🙂 There are subtle hints of ACV that make this pie so much better than it might have been otherwise in terms of flavour. Continue reading “Dark Chocolate Fudge Pie”