Friday, March 28, 2014

Potato and Carrot Soup

I am making soup as part of our regular meals these days. First reason, it is easy to make, secondly it fills up good with a good side of toast or any good home-made bread. Last week i made a variety of naans as part of Blogging Marathon, to pair along i made a soup everyday.  I made this creamy soup to pair along with the naan-e-barbari(flat-bread). The boys enjoyed both the soup and the bread.
Ingredients (makes 4-5 servings)
2 nos Potato, peeled and cubed
2 no Carrots, peeled and cubed
1 stick of celery, chopped
1 onion, chopped
3-4 cloves of garlic, chopped
1/2 tsp paav bhaaji masala
2 cups of water/vegetable stock
1 cup of milk
1 tbsp butter
Salt and Pepper as per taste

Method
  • Heat a tbsp of butter in a pressure pan, add chopped onions and garlic and saute until onions turn pink. Next add cubed potatoes, carrots and celery.
  • Saute for a minute or two and add 2 cups of water/stock, salt and paav bhaji masala. Mix well and pressure cook for 4-5 whistles. 
  • Once the pressure is down, blend the mixture using a hand blender, add extra water/milk to thin down the soup. I added a cup of milk to the soup. 
  • Heat the. soup for 8 minutes in a medium flame. Take it off the heat, serve hot garnished with freshly ground pepper. I served along with naan-e-barbari for dinner.

This goes to Cooking from Cookbook Challenge, a weekly event happening @ +srivalli jetti's space.

Fabulous Feast Friday #8

Welcome to this week’s edition of Fabulous Feast Friday. What are you feasting on this weekend? Join the Link Up Party so we can all feast with you!

My blogger friends and I have teamed up so that every week there are two link up parties – One for Vegetarian Recipes ONLY and one for All Recipes. Vegetarian Recipes can link up to both parties. Let’s  meet the team
This week’s hosts are me for any and 100% Vegetarian recipes(no eggs please) and Saras for all recipes.

There’s only a few simple steps to join the party:
1.   Your post must include a recipe with at least one photo.
2.   You must follow all of the Hosting Team on one social media platform, per your preference.
3.   insert our logo either in the post or somewhere on your site. 
4.   Add your post using the Linky Tool below.
5.   Support each other by visiting and commenting on a few blogs. 

     
   
   


Wednesday, March 26, 2014

Naan-e-Barbari, Traditional Iranian/Persian Flat-Bread

My search for Naan bread again lead me to this Persian/Iranian Traditional Bread. Thick and oval-shaped, also known as Tabrizi Bread or Nan-e Tabrizi, for its origins in and links to the city of Tabriz, this bread was baked by the Barbar (Hazara) people and was brought to Tehran. Though  the name Barbari has been abandoned and no longer applies to the ethnic group. However, the bread is still referred to as Nan-e Barbari (bread made by the Barbarians) in Iran while Hazaras refer to it as Nan-e Tandoori (bread made in the Tandoor oven). Another interesting thing is that, the Bread uses a roomal/baking soda glaze – mixture of flour, water & soda for that exquisite color and texture. There are many variations of this roomal/glaze. Some say it Flour, water , oil & Sugar, but i stayed with the Aparna's  recipe.
According to Iranian cuisine, there are said to be more than forty types of wheat breads from very dark to very light. This type of bread is perhaps the most common style baked in Iran. It is served in many restaurants with "Tabriz cheese", of ewe's milk, similar to feta cheese.
I served this bread along with some vegetable soup for snack today evening and with some pea soup for dinner today. Such a filling meal it was. It might even taste better with some tahini/hummus too.

Ingredients
For the dough
1 1/2 tsp active dry yeast
1 1/2 tsp honey
1 1/2 cups warm water, at 45C/ 90F
1 1/4 cups all-purpose flour
2 cups of whole wheat flour
1/2 tsp baking powder
1 tsp salt
Nigella seeds / Sesame seeds/ Poppy seeds to sprinkle  (i used both nigella & sesame seeds)

For the Roomal/baking soda-flour glaze:
1/2 tsp flour
1/2 tsp baking soda
1/3 cup water
Method

  • Take yeast, honey and the warm water in the food processor bowl and pulse a couple of times to mix, and allow the yeast to dissolve. Then add 1 1/4 cups of flour and pulse a couple of times so you have batter-like mixture. Leave this in the bowl for about 20 minutes.
  • The mixture in the food processor bowl should be “spongy” looking by now. Add the remaining flour, baking powder, salt  and process until you have a pliable dough that comes away from the sides of the bowl.
  • Turn out the dough onto an unfloured working surface. The dough might stick a little to your surface and if you find it difficult to work with this, lightly oil your work surface or use a dough scraper. Do NOT add flour! I added oil to the dough first and started working it.
Video showing how to Knead the dough
  • Hold the dough in both hands and flip it over and beat it down hard on your work surface while still holding it. It is just like how we use to wash our clothes before the washing machine era!!! The dough will stretch a bit and the other end will land on the work surface with a “thwacking” sound. Fold the dough in half away from you, and repeat this beating motion a few times until your dough is really soft and smooth. Your dough should pass the window pane test.
  • Shape the dough into a ball and place it in a bowl and cover. Let it rise until double in volume. Though there is no need ot oil the bowl, i oiled the bowl well and placed the dough inside for proofing. I left the dough for about 2 hours, since it is a bit chill here now. 
  • In the meanwhile prepare the “Roomal” or baking soda-flour glaze for the bread. Put all the ingredients together in a microwave-safe mug, Microwave cook @ medium heat, for 2 minutes, until the solution thickens a bit. Take it out and let the solution cool to room temperature. The same can be prepared on a stove-top, just whisk everything together in a pan, heat until boils and forms thick and spreadable solution.
  • Lightly flour your work surface. Turn out the dough onto it (do not knead) and divide it into four equal pieces. Shape each piece into a ball and place them apart on a sheet and cover with a towel and allow to rise for another 30 -40 minutes, until double its volume.
  • Work on one ball of dough at a time, keeping the others covered so they don’t dry out. Place a ball of dough on a lightly floured work surface and, using your fingers (lightly dust them with flour if you feel the need), lightly press out into an oval approximately 7” by 5”. Brush the entire surface of the dough well, with the “Roomal” or baking soda-flour glaze.
  • Dip your fingers in the “Roomal” and then use them to form 4 lengthwise furrows. You can press down almost to the bottom, as the “furrows” will disappear once the dough rises. I didn't get it properly with my fingers, so i used back of a spoon to make the same. Dip the back of spoon in roomal and press it on the dough to form a furrow. Sprinkle the Nigella seeds over the surface of the furrowed ovals.
  • Transfer it to a baking sheet dusted with semolina. The oval will elongate slightly when you pick it up. Otherwise, very gently stretch the oval from both ends making sure it is uniformly thick along its length and breadth. Allow the ovals to rise for about  20 minutes till they’re nice and puffy.
  • Bake them at 200C for about 20 minutes till they’re done and golden brown. Serve them warm with cheese or a dip or just plain with a hot cup of coffee or tea. I served them hot with some Soup for snack.

Tuesday, March 25, 2014

Tajik Non/Naan - Traditional Tajikstan flat-bread

While searching for some traditional Naan bread recipe's, obviously wiki popped with varieties of naan bread across the Asian continent. Among-st the list, this Tajik Non/Naan grabbed my attention. First the name, it is called Non and next the details on it. I followed the link and read about it.
Tajikistan is a mountainous landlocked country in Central Asia. Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with its borders Russian, Iranian, Afghan, and Uzbek cuisines. 
Meals are almost always served with non, flat-bread found throughout Central Asia. If a Tajik has food but not non, he will say he is out of food. If non is dropped on the ground, people will put it up on a high ledge for beggars or birds. Legend holds that one is not supposed to put non upside down because this will bring bad luck. The same holds true if anything is put on top of the non, unless it is another piece of non.
I got curious with the shape of this bread. So, went on to search for the recipe, lucky me there was a fool-proof recipe, with a video from the author herself, who was attending a wedding in her home town and she filmed local women making this bread for the wedding.

Ingredients
1/2 cup hot water
1/2 cup yogurt
1/2 tsp sugar
1 tsp yeast
1/4 cup whole wheat flour
2 cups all purpose flour, plus 1/4 Cup more for dusting 
1/2 tsp salt

Brushing the bread
1 tbsp oil mixed with 2 Tbsp milk (or Egg wash)

Method
  • Heat the water until very hot. I reheated the water for 1minute and 20 seconds in the microwave. Then mix with the cold yogurt. This should even out to a nice, warm mixture. Stir in the sugar, yeast, salt and whole wheat flour.
  • Let it sit around about an hour. I actually left it for 90 minutes, was busy with the lil fella. By this time, the mixture would have come all bubbly and smelly. I added this bubbly starter to the food processor and added the rest of the flour and kneaded the dough.
  • It needed about 1/4 Cup extra flour to make it soft. The Dough would be soft and sticky but will come off easily from the walls of the processor bowl.
  • Cover with a damp cloth and let rise until doubled in bulk, about 2 hours. I actually applied a tsp of oil to the bowl and left the dough in it. After the required time, transfer the dough onto a well-floured surface and punch out the extra air. I divided the dough into two equal parts. Depending upon the size of the non/naan you would require, divide accordingly. Keep the other part covered until use.
  • Preheat the oven to 220C. I used my pie pan, greased it with oil and took the dough inside and flattened it using my hands, roughly to 7-inch diameter circle. Now use a spoon/fork or if you have a bread stamp, use them to form a design on the bread. The center of the bread is always flat, so i first used my knuckles to flatten it first and then used back of the spoon to make some designs on top. Brush the top with milk-oil mix.
  • Tuck the bread into the Preheated Oven and bake for around 25 minutes or until the top is well browned. Take it out brush again with the mix and let it bake again for another 3 minutes, hoping for a shine on top, but was not that successful. So you can bake it straight for 28-30 minutes. 
  • Transfer the bread to the wire-rack and let it cool completely. Serve with any spicy dip. I m planning to serve it for before dinner with some soup. 
Notes

  • Every Oven bakes at different temperature, so know your oven and bake accordingly. The original recipe, states to have the Oven @ 500F/260C, which takes only 12-15 minutes. The maximum temperature my oven can reach is 240C, so i kept it @ 220C. So, a higher temperature will bake fast and the bread also puffs up well.
  • If you are comfortable with using eggs, use it and you will get a good shine on top.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38

Monday, March 24, 2014

Whole Wheat Butter Naan, Stove-top Method

Another week of Blogging Marathon, this week is all about Naan's. A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough.The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls which are flattened and cooked. In Pakistani cuisine, naans are typically graced with fragrant essences, such as rose, khus with butter or ghee melted on them. Raisins and spices can be added to the bread to add to the flavour. Naan can also be covered with, or serve as a wrap for, various toppings of meat, vegetables, and/or cheeses. Naan bya in Burma is sometimes served at breakfast with tea or coffee.
Today i m presenting a simple butter naan recipe, that is adapted to my taste preference. Instead of All purpose flour, i have used Whole wheat flour. The bread came out very soft, even after a day. We didn't feel that dryness and hardness that comes with the regular restaurant brought naan. Try it, you will definitely feel the difference.
Info courtesy : Wiki
Ingredients
2 Cups of Whole Wheat Flour
3/4 tsp Instant yeast
1 tsp honey (you can use sugar also)
1 tbsp Yogurt/Curd
2 tbsp Butter @ room temperature
1/2 Cup Water + 1/2 Cup Milk Mixed together
Salt to taste
1/4 cup butter extra, while rolling and brushing the naans.
Method
  • Mix Water and milk together and warm it a bit. I used reheated the mix in my Microwave for 20 seconds. 
  • I used my foodprocessor to make the dough. It can be made by hands too. 
  • Add Flour, instant yeast, honey, butter, salt, yogurt to the food processor bowl.Pulse it twice to mix well. Then add the warm liquid and run it in full speed to make the dough. Knead well until the dough comes together as one big ball. Take it out of the processor bowl. Let it rest in a well-oiled bowl in a warm place for about 40-50 minutes or until it doubles.
  • If making the dough by hand, just take all the dry ingredients in a big bowl, whisk well to mix.Add warm liquid little by little and knead well by hands to make a dough. Knead well until the dough becomes soft. Then follow the rest of the procedure same.
  • After the required resting time, i.e after the dough doubles up, take the dough out on a well-floured surface.Punch the extra air out, knead for a minute. Divide the dough into 6 equal pieces. Let it rest for another 10 minutes.
  • Dust the surface well, roll the dough into tear shape or whatever shape you are comfortable making.
  • Roll it into half the size, spoon 1 or 2 dabs of butter into the rolled dough, fold again and roll into oblong shape, roll it not too thick or thin. Roll out all the dough balls.
  • Heat a tava, i used my cast-iron tava, When it is hot enough, place a rolled naan, cover and cook for 2 minutes, until brown spots appear on the bread. Take care to keep the flame medium. Flip, cover and cook again for 2 minutes.
  • Take it out on a place,apply a blob of butter on top. Serve Hot with a spicy curry.
Important Notes 
  • Cooked naans can be refrigerated in a ziploc cover and while serving the next day, cook it again on a hot tava with butter and serve.
  • Cooked naans can also be freezed for a long time. While serving, do not Thaw, cook it straight on a hot tava with butter and serve.
  • Naan Dough can also be refrigerated. I actually, refrigerated the rised dough overnight. Today i took it out 3 hours before making it again. 

Saturday, March 22, 2014

Allam Pachadi/Ginger Chutney for Idly/Dosa/Pesarattu

I always have a confusion on what chutney to make for our morning idly/dosa. Mostly i would manage with idly podi, whereas hubby needs a different chutney along with podi. The days i have peanuts in hand, then peanut chutney with podi and sambhar it is. Oh yes, it is always 3 sides for idly/dosa. Coz, kuttu can never have idly/dosa without sambhar. This weekend, i made this ginger chutney for a change. Normally this is made to pair along pesarattu, but i served it with Instant Ragi dosa for the weekend and today i had it with jowar adai for breakfast. The spice of ginger along with tamarind and red chilies gives an extra zing, which takes it to another level.

Source : Simply South by Chandra Padmanabhan
Ingredients
1 tsp oil
3 inch piece of ginger, shredded
1/4 tsp cumin seeds/jeera
4 dried red chilies
1 lime-sized ball of tamarind
2 cloves of garlic
2 tbsp powdered jaggery
Salt to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp husked black gram dal/urad dal
a sprig of curry leaf
Method
  • Heat oil in a frying pan, add cumin, grated ginger and red chilies. Fry till it is fragrant. Keep the flame low while sauteing. Transfer the contents to a flat plate. Let it cool for  5 minutes.
  • To the ginger mixture, add tamarind, jaggery, garlic and salt. Grind to a smooth consistency, adding very 1/4 cup of water. Transfer the contents to  another bowl. 
  • Heat oil given under "Tempering" in a small kadai, splutter mustard seeds, add curry leaves and urad dal. When the dal starts to brown, pour the sizzling tempering over the chutney. 
  • Serve it along idly/dosa/pesarattu. I served with instant ragi dosa.
Sending this to Cooking from cookbook challenge, a weekly event happening @ +srivalli jetti's space.


Friday, March 21, 2014

Godumai Ravai Vegetable Upma/Wheat Rava Vegetable Upma

Another interesting breakfast/lunch recipe. Though it might look like a long process, it takes about 30 -40 minutes, to get it all done and serve. Gothumai rava/Wheat rava is pretty easy to cook. I just soak it in boiling water for 10 minutes, drain and it is ready to be sauteed with anything you want. To make things easy in the morning, you can blanch the rava the previous night, drain and store it in the fridge. Sending this to delicious upma to Eat Nutritious, Feel Fabulous, a monthly event by Jagruti.

Ingredients
1 Cup Godhumai Rava/Lapsi
2 Cups of Water + 1/2 Cup  more
1 Large Onion, finely chopped
1 Large tomato, finely chopped
1 green chili, slited lengthwise
2-3 cloves of garlic,finely chopped
1/2 tsp shredded ginger
1 Cup Mixed Vegetables (i used capsicum , frozen green peas and corn)
1/2 tsp red chili powder
1 tsp coriander powder
Salt to taste
fresh coriander leaves for garnishing
Tempering
2 tsp oil
1/4 tsp mustard seeds
hing and turmeric, each a pinch
2 sprigs of curry leaves

Method

  • Boil 2 cups of water in a pot, when it is rolling boil, add lapsi/gothumai rava to it. Switch off the stove. Keep it covered for 20 minutes. After the given time, the rava/lapsi would have absorbed the liquid and bloomed well. Drain the excess liquid and keep aside until use.
  • In the time, the rava/lapsi was resting, prepare the vegetables. Heat a pan with oil, given under "tempering", splutter mustard seeds, add hing, turmeric and curry leaves. Next add the chopped onion, garlic, ginger and green chili. Saute until onions turn translucent.
  • Next add the chopped tomatoes, add 1/2 cup water, followed by red chili powder, coriander powder and salt. Let it cook until tomatoes becomes soft and mushy. Next add the chopped vegetables, mix well. Cover and cook for 8-10 minutes, until the vegetables are cooked and the liquid is almost dry.
  • Now add the drained gothumai rava/lapsi to this and mix well. Cover and cook for 10 minutes for the flavors to mingle. Let it sit on the stove for another 5 minutes or until it is almost dry, without cover. Take it off the stove, garnish with coriander leaves and serve hot with Raita and pickle.

Wednesday, March 19, 2014

Eggless Chocolate Tart

After trying Eggless ferror rocher tarts, my already chocolate loving family, were totally into anything topped with a good quality chocolate. The other day, my hubby was watching Masterchef australia season 4, repeat telecast. I think audra made a chocolate tart covered with fresh strawberries. I was busy in the kitchen, he was talking on and on about how the tart was looking. Immediately kuttu asked  me, whether i can make that kind of tart. I made him the same night. He was happy to lick the ganache just like that, had a hard time hiding it from him.
I actually used a mixture of biscuits, Oats cookies, raisin cookies and some digestive biscuits. All weighed approximately 400gms. Feel free to use a mix-up like mine or use just plain old digestive biscuits.
Ingredients (makes6-8 slices)
400gms digestive biscuits
1/4 Cup butter, @ room temperature
2 cups of Hershey's Semi-Sweet Chocolate Chips
250gms Whipping Cream
Method
  • I used my food processor to powder the biscuits. Just take them in food processor jar, and whiz until powdered, add butter and whiz again until mixed well and mixture resembles bread crumbs.
  • If you do not have a food processor, not to worry, take the biscuits in a ziploc cover and ask your little one to pound it using a rolling pin. Then add butter and mix it with your fingers to resemble bread crumbs.
  • Spread the biscuit crumbs in a well-greased pie-dish or in a  loose-base bake tin, press well and evenly. Bake in a preheated oven @ 180C for 18 minutes.
  • Take it out and let it cool. While the biscuit base is cooling, let us make the chocolate ganache. Take the chocolate chips in a microwave-safe bowl, microwave high for 2 minutes, keep an eye after 1 minute, if the choco chips haven't melted, keep again for another 1 minute,
  • Whisk the chocolate well until smooth n silk, add the whipping cream slowly and whip until smooth and silky.
  • Pour this smooth ganache on top of baked biscuit base and level the top for a smooth finish using a palette knife or back of a spoon.
  • Rfrigerate until set, about 2 hours minimum. Cut them into wedges(6 or 8) and serve chilled.
Sending this to Kids Delight - Chocolate, happening @ +Gayathri Kumar's Space, an event by +Srivalli Jetti.

Tuesday, March 18, 2014

Eggless Sweet Rolls with Chocolate Peanut Butter

After making a yum tub of chocolate peanut butter, i wanted to use it all the recipes. Crazy, right! yeah, i know! :). Crescent rolls is what that came to my mind, so made them right away. It was so easy to make and vanished even more quicker. Actually i made them twice, once as rolls and next time as crescents. Both the way it tasted yum. If you don't have peanut butter, try with some jam or nutella or any other sweet spread you have got!!! :)

Ingredients
1 Cup Whole Wheat flour
1/2 Cup All Purpose flour
1 tsp instant yeast
2 tbsp honey
1/2 tsp salt
1/2 tsp vanilla extract
3/4 Cup Milk
1.5 tbsp butter
1/4 Cup homemade chocolate peanut butter/Nutella/Any Fruit Jam
1/4 Cup milk for brushing the rolls.
Method
  • Heat the milk until warm, not boiling. Add the butter to it. The temperature of the liquid added is very important while making yeast breads. Too hot or too cold will kill the yeast and your dough wouldn't proof well. 
  • I check my inserting my finger into the liquid, it should warm and not scalding hot. In case if you are doubtful use a candy thermometer to read the temperature, it should read 110 to 115 degrees.
  • I used my food processor to make the dough. In case you are making by hand, then take flour, yeast, sugar and salt in a large bowl. Mix well to combine. Now add butter added warm milk to this flour mix.Add vanilla extract and knead to make a soft dough.
  • Let it sit covered in a warm place in a well oiled bowl for about 60- 90 minutes or until it is doubled.
  • Prepare a baking tray with parchment.I used my stainless steel plate, fully wrapped with aluminium foil. preheat the oven to 170C/350F.
  • After dough has doubled. Transfer it to well-floured surface. Punch it down and knead for minute. Divide the dough into two equal parts. Work on one part at a time.
  • Roll the dough into 10 inches circles, using a pizza cutter, cut into 6 or 8 triangles. Drop a teaspoon of jam or Nutella at the top of each slice, you can spread it around or just leave it as one big dollop.
  •  Starting at the top roll out each piece and shape into a crescent. Repeat the same with rest of the slices. Let the crescents rest for 20 minutes, until they are a bit puffy.
  • I rolled the other part of the dough into a rectangle and cut some 12 squares. put a dollop in center of each square and just folded them and baked.
  • Brush the top with milk  and bake for around 25 minutes. Brush some butter when it is out of the oven, Serve warm with a hot cup of tea/coffee

Monday, March 17, 2014

Homemade Chocolate Peanut Butter - Sandwich Spread/Condiment

Homemade chocolate peanut butter, a goody goody spread all ready in 10 minutes flat!!! Whenever you will like having something chocolate-y, your PMS plays hard on you, had a bad day and feel like burying your head into a tub of chocolate ice-cream, if none of the above, at-least to make your morning breakfast a bit easy, simple and guilt-free, go ahead and make this!!!

Until you make it at home, you never know, how easy and simple it is to make and how much pure and free it is from all that nonsense that goes into that to make it have a longer shelf life! Seriously, i m done with buying peanut butter  or chocolate spread from stores.  I made a small jar of it, it lasted for only a week, ofcourse i made some crescent rolls with it, if not it will stay good in the fridge for solid 2 weeks. Try some, have bliss!!
Ingredients
1 cup Skinned peanuts
6-7 tbsp powdered sugar
4 tbsp Unsweetened Cocoa Powder
2 tbsp Oil
1/4 tsp Salt
Method
  • Heat a heavy bottomed pan on a medium flame and roast the peanuts to brown color.I used skinned peanuts, if you use peanuts with skin, after dry roasting, remove the skin and use.
  • Put the roasted peanuts into the mixie jar and pulse them a few times.Then grind it to a fine powder.Mix and scrape down the sides as needed. 
  • I used my small food processor jar. Continue grinding until the peanut butter is smooth and shiny. I preferred a bit grainy, not chunky, teeny bit grainy.
  • Add the cocoa powder, powdered sugar, salt and oil to the peanut mixture and continue to grind until well mixed. Scrape the sides of the jar as you grind. Grind until the mixture is creamy and shiny. 
  • Transfer the peanut butter to a air-tight container and store in the refrigerator. It will stay good for a couple of weeks. 
  • Refrigerated peanut butter, might go a bit thick, so, let it rest for 10 minutes on the counter before using it as a spread on sandwiches/roti. I made some yum peanut butter crescent rolls. 
Notes

  • If using salted peanuts, avoid using salt in thecabove recipe.
  • Above given sugar is fine for us, but if you prefer your spread to be sweeet, increase it to 1/2 Cup. 

Sunday, March 16, 2014

Banana& Walnut French Toast (Eggless)

Sandwiches are a regular breakfast option in our place. Mostly during weekends, i always bake a loaf of Whole Wheat bread, incase we go out, my lil fella needs something to nibble, that too home-made,coz he is allergic to most of the store-bought food items.  Even Chocolates, he likes only Lindt Dark Chocolate, the regular milk chocolates doesn't suit him!!! hmm, so with a loaf of bread in hand, sandwich is the quickest breakfast i make on a sluggy weekend morning!!! 
Today's recipe is made on request from my elder one. We were watching, Food Food, now don't exclaim "oh wow, your kid allows you to watch cooking channel, very good". No, it was only for 30 minutes,that too after a day full of ben 10, gumball, oggy and little wild-life!!! While doing so, a lady was whipping up this french toast for her kiddo, he immediately asked me to make this and what he said next proved him to be my son!. He said "amma, this has eggs, since we don't use eggs, use flax-seeds! I smiled from mouth to ear with little(loads) of proud! ;)
Ingredients
8 slices of Whole wheat bread
2 nos banana
1/4 Cup chopped walnut
1 tbsp maple syrup/honey (optional)
1 tbsp vanilla flavored custard powder
1/4 cup milk
2 tbsp sugar
2 tbsp butter

Method
  • Boil milk in  pan, add custard powder and sugar, whisk well until the custard dissolved completely. Keep aside until use.
  • Peel and chop the banana into roundels. Arrange 6-8 roundels on a slice of bread, top with a tsp of walnut pieces, add 1/2 tsp of maple syrup, dab little butter on top and close it with another slice of bread.
  • Heat a pan, add a dab of butter to it, hold the sandwich in your hands, and carefully dip one side of the bread into the custard infused milk, flip and dip the other side too.This should happen very quickly, do not soak the bread. 
  • Place the custard dipped bread sandwich on the hot pan and toast both sides using butter until golden brown. Serve hot with some sliced banana and little maple butter drizzled.

This goes to Cooking from Cookbook Challenge,a weekly evening happenng @ +Srivalli Jetti 
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