baking, eggless, flourless, gluten-free, healthy baking, savoury, vegan, vegan baking

Leftovers and Baked Sprouted Moong Dal in Coconut Milk ( Oil & Butter free)

Zero-fat Sprouted Moong Dal in Coconut Milk (2)

Leftovers – As mothers we know all about leftovers, whether it is food or memories. For both these, we have an inherent quality – of how to innovate and create magic by meshing things that might be so different that putting them together seems impossible 🙂 Not only that, they also know how to cherish it, how not to not waste – whether it is food or memories.

Different elements of leftover food come together in our kitchens regularly just as we weave a pattern from diverse memories to create something to hold dear in our twilight years. So hold onto those leftovers – whether it is food or memories, conserve and recreate them. Because both form the foundation of what we call “living” .

Why am I talking about leftovers today ? Because what I baked is not even a proper well-defined dish, but just a one-pot healthy bake that came about because I had some portions leftover from other things that I had made.

 

Baked Sprouted Moong Dal in Coconut Milk ( Oil / Butter free ) 

Recipe –

1 cup sprouted green moong dal

1 1/2 cups coconut milk, homemade

1/2 cup warm water

1/2 tomato, 1/4 onion, 2 garlic cloves, small piece of ginger – chop and grind well into a paste.

1 small piece of cinnamon

Salt as per your preference

2 tbsp Malvani masala , homemade

1 tbsp Grated coconut ( optional)

Method –

Put the coconut milk, sprouted green moong/gram dal and warm water into an oven-safe dish. Bake them in a pre-heated oven for 20 minutes, at 170-180 degrees Celsius. Take it out. Add the paste made with tomato, onion, garlic and ginger to it and mix well. Add the cinnamon, malvani masala and salt, and the grated coconut.

Put it back into the oven. Bake for another 40 minutes at the same temperature.

Take it out and serve hot.

 

baking, healthy baking, savoury, vegan, vegan baking

Dusting away hesitation & Baking Zero-Fat Vegan Soya and Chana Dal Cutlets

 

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Last night as I was getting my 4 year old son to sleep, as usual he had some questions that he needed answers before he decided that it was time to sleep off 🙂

We were speaking about how he loves to swimming and that there was a pool close to our home that he wanted to go to. The first question he asked me was “Will I go in the big pool or the small one when I go there?” My response was what it usually is “Whichever one you want to go to first and then to the other one as well” .

While I was responding to his queries my mind was a little preoccupied with some things I wanted to undertake and an internal confusion prevailed over whether I would be able to manage those or not.

His next question shook me out of my thoughts in ways I had not imagined – “So Mamma, anything is possible for me-any pool ?” As a parent there are so many times when you are deeply uncertain about yourself or what you want to pursue and the what-ifs around that. But when your child asks you that question and you look into his soul through his eyes you will always, always smile back and say “Anything is possible for you, any pool, little one”.

And when I said those words to him, I really felt I was talking to myself – telling myself yet again, that its time to wipe off the dust that comes from one’s hesitation and raise the bar of one’s self-belief.

On that note, sharing a recipe that is close to my heart and I find comforting in such perplexing times- because it is pretty much like I am as a person : No-frills, put together with different textures but in the least amount of time and yet an improvisation of the ingredients at hand, so that they do not get wasted. Its also special because it contains the Biryani Masala ( spicemix) that my Nani , maternal grandmother makes. She makes it with a lot of care and love, and I thoroughly enjoy using it in different dishes.

Zero-Fat Baked Soya and Chana Dal Cutlets 

Recipe

1 cup boiled soya ( I used nuggets)
½ cup chana dal, partially boiled
1 tsp freshly grated ginger and garlic paste
Salt as per your preference
1 tbsp biryani masala
Chopped coriander

Grind all the above together into a rough paste ( not too smooth). If you find it has too much moisture, add a tbsp of sooji/semolina.

Make small discs, place them on a lightly greased baking tray and bake at 200 degrees Celsius for 20-25 minutes. Midway you need to flip all the cutlets to the other side.

Biryani masala –

On a tawa lightly roast till the aroma starts coming off the tawa- 2 tbsp saunf/fennel seeds, 1 tbsp jeera seeds, 1 tbsp dhaniya seeds, ½ tbsp black peppercorns, 2-3 big elaichi, 2-3 small elaichi, 3-4 cloves, a small piece of cinnamon. Dry grind in a grinder all the above once it is cooled off after dry roasting. This powder can be made and kept in a bottle.

 

baking, healthy baking, savoury, Uncategorized, vegan baking, wholewheat

Wholewheat Vegan Zero-Fat No-yeast Lavash topped with Kadale bele (chana dal) chutney and roasted peanuts

14947851_669296509915562_2420172077655446885_nPhoto Credit : AJ Photoartist/Ajay Menon

For as long as I remember I haven’t been fond of Chana Dal and I love anything that is crisp ! I have made excuses so that I don’t have to eat that particular dal despite a whole lot of effort from my mother.

But as I grew older and I tried many versions of it – a few that did seem better and something that I could probably get used to. But the one version I discovered when I moved to Bangalore and absolutely loved was the Kadale Bele Chutney / Chana Dal Chutney and I was finally a convert – I could eat a whole bowl of it, not just with Dosa or Idli but also with a chapati !

So for a while I was thinking of where I can fuse it into my baking since it is such a traditional Indian recipe. But then healthy baking for me has been largely about being able to incorporate as much of the local elements as I possibly can. What I also discovered while trying to dip a cracker ( yes, my love for the crisp) into the chutney and eat it was that there was a way to combine these.

That is when I decided to bring together this bake for the OpenOut event that I hosted at home.

For the Wholewheat Zero-Fat flatbread/Lavash

INGREDIENTS:

– Whole wheat flour: 2 cups

– Red chilly powder: 2 tsp

– Salt: 2 tsp

– Jeera powder : 1 tsp

– Warm water: 1 cup

– Black sesame seeds : 3 tsp

Add flour, salt, chilly, jeera powder and mix.

Add the black sesame seeds and mix through the dry mixture well so that it is uniformly present.

Add 1 cup of warm water and knead into a smooth soft dough. Cover with a damp muslin cloth and let the dough rest for 30 mins.

– Make small balls of the dough of uniform size.

– Dust them one at a time and roll it out into a round or square shape. Make sure to roll it out as thin as possible.

Preheat the oven to 175 degrees Celsius.

Brush the baking tray lightly with oil.

Place the round / square on top of the tray and cut it into squares with a pizza cutter ( you can choose to make any other shape with cookie cutters too).

Bake for 10 to 12 mins or until light brown and crisp. Turn them around mid way to allow even browning on either side.

Take it out and cool completely.

For the Kadale Bele chutney ( I used this one as per our taste buds, if you have your own traditional recipe, feel free to use that).

Roast about 1/2 cup kadle bele or chana dal , 4 dry red chilies, 4-5 fenugreek/methi seeds, 3-4 curry leaves and 1 pinch of hing/asfoetida in 1 tsp oil. When this is roasted ( be careful not to burn it), cool it off well. Then dry grind it with 1/2 cup freshly grated coconut and 1 tsp of salt ( you can adjust this to your taste preference). Keep this aside.

To assemble – 

Once the flat bread pieces are baked through , with a spoon or knife spread the chutney on top of them and top it off with dry roasted peanuts. If you want to retain crispness, after the assembling place it into a preheated oven for 2 minutes at 160 degrees Celsius, before serving.

baking, cake, chocolate, jowar, Uncategorized, vegan, vegan baking

Vegan Diwali Treat? Yes, Please! (Published first on Pyjama People)

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There are hardly any Vegan Indian sweets to speak of, or to taste. While many Indians are vegan, gluten, dairy products, and sugar are pretty much the main ingredients to all our sweets. So what’s a vegan to do on Diwali?

First, remember, history’s got your back. There are a few gluten-free Indian sweets you can gorge on.

Boondi Laddoo are made made entirely with gram flour or besan entirely, plus who doesn’t love this classic, right? Similarly, Coconut Barfi or Laddoo with its grated coconut base makes it fully gluten-free!There are also other usual suspects such as Besan Laddoo, which is made with gram flour, and Til Laddo, which is made with sesame.

But, these ain’t no Jalebi, I know. You could try and fry yours in a vegan-friendly oil… but I can’t guarantee that how that’ll turn out.
Instead, why not try my Gluten-Free Chocolate Cake instead?
You know what they say? If you can’t join the treat time, beat them with your own-made deliciousness!

Gluten Free Vegan Chocolate Cake

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Ingredients

  • 1/2 cup Jowar flour,
  • 1/2 cup Ragi flour
  • 1/2 tsp Baking powder
  • 1/2 cup Cane Sugar
  • 2-3 tbsp cocoa powder
  • 1 cup Applesauce
  • 1/4 cup Oil

Preparation

  1. Preheat the oven to 160 degrees Celsius, grease a round baking pan and keep aside.
  2. Sieve together the flours,baking powder, cocoa and keep aside.
  3. Whisk together the applesauce,oil and sugar, beat together until the sugar gets dissolves.
  4. Add the dry ingredients to the wet one. Dont over beat.
  5. Bake for 30 minutes till the toothpick comes clean at the center.
  6. ENJOY!

Article Link :

http://pyjamapeople.in/index.php/2016/10/29/vegan-diwali-treat-yes-please/

chia seeds, oats, vegan baking

The Plattershare BellyNirvana Program

Sugar-Free Oats Jam – Chia Seeds Sandwich Bar(Vegan)

‪#‎BellyNirvana‬ ‪#‎Plattershare‬ ‪#‎goindiaorganic‬ goIndiaOrganic Plattershare – When I received the vegan organic chia seeds and gluten-free Apple Cider Vinegar, as part of this program, I was keen to explore how to use them in healthy baking. The usual way to do that is to incorporate them into a cake and that works very well !
Continue reading “The Plattershare BellyNirvana Program”

apple butter, vegan, vegan baking

Homemade Vegan Apple Butter

At the start of this year I had planned to work further with healthy fats in baking – while butter does has a crucial role in the bakes, ghee and oil work well too and so a range of oils can be worked with depending on their smoking point and resistance to high temperature. Then came some exploratory baking with nut-based butters and avocado. They work very well in many bakes. Continue reading “Homemade Vegan Apple Butter”

apple butter, cane sugar, dairy-free, eggless, healthy baking, oats, vegan, vegan baking

Vegan baking and Apple Butter experiments!

As some folks might know I try to experiment with various flours,sweeteners and fat as well to work on expanding my choice of healthier variants using these. So I prepared some ‪#‎vegan‬ Apple Butter yesterday and have been really thinking of using that in a bake by completing eliminating all other forms of fat. You may seen a range of experiments using Apple Butter on my page so here’s the first one ( and I am super thrilled to say that its been superbly successful!)
Continue reading “Vegan baking and Apple Butter experiments!”