Whole Grain Veg- swril Bread

Whole grains are very healthy and also playing important role when we looking for diet.As unbelievably tasty bread as it is easy,this bread proves that we can make the whole grain bread with great flavors and taste.

For Bread:

Whole Wheat Flour - 2cup
All purpose Flour - 1cup
salt - 1tsp
sugar - 2tsp
Regular dry active yeast - 1pkd
Warm Milk - 11/4cup
canola oil - 2tbsp
Melted Butter - 2tbsp
egg - 1

For Filling:

Grated Mixed Vegtables - 11/2 cup
Onion Chopped finely - 1
green chilli very finely chopped - 2
Minced ginger and garlic(not ginger garlic paste) - 1/2tsp
salt - 1/2tsp
Jeera - 1/2tsp

Direction:

Grease bottom of loaf pan or cookie tray with shorting.

In small bowl add milk,yeast and sugar,cover it and keep aside for 15mins.In Large bowl mix flours and salt,add oil and egg ,add the milk mixture into flour bowl; sitr until flour is completely moistented and knead well for make good dough.Then keep aside for an hour.

Haet oil in a pan add jeera once it splutter add onion,salt,green chilli and minced ginger and garlic; fry for 5mins over low-medium heat,add mixed vegies cover and cook for another 10 to 15mins.let it cool completely.

After an hour roll out the dough using rolling pin or hand by 1 to 11/2 inch thickness as round or rectangular shape,spread the stuffing over the dough and drizzle some oil.

Roll the dough from one corner to another,seal it.then cover the stuffed dough,keep it some warm place for an another hour.

Heat oven to 350deg F .Bake 35 to 45 mins or top of bread is golden brown.Remove it from pan to wire rack.Brush top with melted butter.Serve with your favorite sauce.

This is my entry for Healthy Cooking - A Cookbook Giveaway Event

Pineapple - Blackbean Enchiladas

This is a mexican dish made with pineapple,cheese and blackbean.This enchiladas offers both sweet and spicy flavors was a hit.







You Need:

For tortila:
Whole wheat flour - 200gm
All purpose flour - 50gm
salt - 1/4tsp
warm milk - for knead

Enchilada Sauce:
chicken broth - 2 cups
Gebhardt Chili Powder - 4 Tbs
Ground cumin - 1 tsp
Garlic powder (with no salt added) - 2 heaping tsp.
Salt - 3/4 tsp
Ground cinnamon (less than 1/16 tsp.) - 1 pinch
Sugar - 1/3 tsp
Cold water - 5Tbs
White flour - 5Tbsp

Enchilda:
Vegetable oil - 2tsp
yellow onion chopped - 1
Red bell pepper chopped - 1
pineapple tidbits in juice - 1
80% cooked black beans - 1/3cup
chopped green chiles - 6
salt - you need
fresh cilandro - 1/2cup
shredded reduced fad cheddar cheese - 2cup
Reduced fat sour cream - 1/2cup

Procedure:
Tortilla:

Mix the all purpose and Whole Wheat flour with salt add the warm milk knead it as like chapathi,keep it aside for 20mins.Divide the dough into lemonsize balls,roll like chapathi and put into hot tawa on both sides for 5-7secs,keep it aside this partialy cooked tortillas.

Enchilada Sauce:

In a 2 quart sauce pan add the chicken broth, chili powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.Turn off the heat, this enchilada sauce recipe is done.

Enchiladas:

Heat oven to 350 deg F.Drain the pineapple and reserve the juice.Spray the baking dish with cooking spray.In a nonstick skillet,haet oil over medium heat,add onion and bell pepper;cook 4to5mins or until softend.stir in pineapple,beans,green chiles and salt.cook and stir until thoroughly heated.Remove skillet from heat.Stir in 1/2 cup cilantro and 1and 1/2 cup of cheese.

Spoon and spread 1tbsp enchilda sauce onto each tortilla.Spoon about 3/4cup vegetable mixture over sauce on each.Roll up tortilla;place seam side down in baking dish.

In samll bowl,mix reserved 1/3cup pineapple juice and remaining enchilda sauce;pour over entire surface of enchiladas in dish.sprinkle with remaining 1cup of cheese.spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over bakine dish and seal tightly.

Bake 30 to 35 mins,removing foli during last 5 to 10mins of baking,until cheese is melted and sauce is bubbly.Top each baked enchilada with 1tablespoon sour cream and 1tsp cilantro.Serve warm.

This is my entry for Roti Mela

Cocount - Chocolate Macaroons

Very simple dessert made from coconut and chocolate chips. Thanks alamelu for this very simple and wonderful recipe.

Ingretients:

3/4 cup - sugar

21/2 cup - unsweetend sherdded cocount

2 - large egg whites

1tsp - vanilla extract

1/2 cup - semisweet chocolate chunks

Method:

1. In a bowl Beat egg whites well with sugar.

2.Add all other ingredients into it and mix it very well.

3.Place small mounds (about 1 tablespoon) of the dough on the baking sheet, spacing one inch apart. Bake for about 15 or until the macaroons are shiny. Remove from oven and let cool on the baking sheet for about 10 minutes and place it a wire to cool.

4.Serve it with coffee or tea.

Chocolate Walnut Brownies

Ingredients:

½ cup - Melted butter (or 1 stick)
¾ cup - White granulated sugar
¾ cup - Light brown sugar
2 nos - Eggs
½ tbsp - Vanilla extract
¾ cup - All-purpose flour
½ cup - Unsweetened cocoa powder
½ tsp - Salt
½ cup - Semi sweet chocolate chips
½ cup - Milk chocolate morsels
20 nos - Walnuts

Directions:

Preheat oven to 350F, get the middle rack set on the oven grease an baking pan or line with parchment paper on the bottom. Chop the walnuts coarsely and keep aside.

Sift together all-purpose, salt and cocoa powder and keep aside. Combine melted butter, white sugar, brown sugar and vanilla extract. Beat until light and fluffy (low speed using electric hand mixer), adding eggs one at a time. Gradually add the flour and cocoa mixture and mix gently until it forms a thick gooey paste (do not beat at this stage).

Fold in the semi sweet chocolate chips, milk chocolate morsels and chopped nuts. Spread the batter evenly in the prepared dish and bake for 35 minutes or until an inserted toothpick in the center of the dish, comes out clean. Place pan on wire rack, cool for 10 minutes and run a very thin sharp knife around outside edge of brownie to loosen from side of pan, gently remove the brownie slab along with the parachment paper and cool again for 20 minutes. Don't try to cut brownies when warm, it may go shapeless. When cooled completely cut them into small squares.

Carrot Cake

I have been thinking to upload this recipe as my first post(but i cud't )...Now it's time to post my family favorite cake.it's nothing other than carrot cake....it's very simple and tasty recipe.



You Need:

All purpose flour - 1cup
Baking soda - 1tsp
Baking powder - 1/2tsp
sugar - 3/4cup
cinnamon pdr - 1tsp
vannilla extract - 1tsp
grated carrot - 1 and 1/2 cup
egg- 2
vegetable oil - 3/4cup
Salt - 1/4tsp
Chopped nuts and raisins - 1/2cup

For Frost:

1pkt of cream cheese(room temp)
unsalted butter - 1stick(room temp)
powdered sugar - 1cup
chopped Nuts - 1/2cup
Vanilla extract - 1tsp

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a cake pan.

In a large bowl, mix the flour with cinnamon,sugar,baking powder ,baking soda,salt and nuts.Add vanilla extact then add egg one at a time beat slightly,add carrot beat it again at low speed or hand.Add vegetable oil beat the mixture once again for 1min,pour the mixture into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely(it will take atleast 1hr to get cool the cake completely).

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the completely cooled cake(otherwise frosting will start to melt ).

Jackfruit banana Nut cake.

I found this original recipe from mahanadi and this seems very innovative and interesting to me.So that i've tried with my favorite nuts and flavors



Ingredients:

All purpose flour - 1cup
Banana - 1cup
Jackfruit chopped finely - 1cup
Chopped nuts - 1cup(raisins,almond,cashews)
baking soda - 1tsp
baking powder - 1tsp
2tbsp - melted butter
warm milk - 1cup
cinnamon powder - 1tsp
sugar -1/4cup

Method:

Mix well all the dry ingredients and jackfruit in a big bowl,add mashed banana into the mixture .

Add meldted butter and warm milk to the flour mixture combine everything thorouly.

Pour the cake mixture to the greased pan and bake at 425F for 35mins or untill the inserted tooth pick into the cake come out clean.

Cool it to room temp,serve it warm.

BananaNut Cake

This is my first post to start this blog phase.As traditionally i want to start my blog with some sweet.so here is my banana cake recipe.



Ingredients:

3 Ripe bananas
1tsp baking powder
1tsp baking soda
3/4 cup sugar
1 n 1/2 cup all purpose flour
1qtr butter stick
chopped nuts(i've used cashew,almond and walnut)
1/4tsp salt
1 egg
1tsp vanilla

Direction:

Mash the bananas very well.

Mix all dry ingredients in a big bowl all purpose flour,baking soda,baking powder,butter,chopped nuts,salt,sugar.

Then add mashed bananas,vanilla and egg.mix it all very well.

Grease the cake pan with oil and tsp of flour.

Pour the mix into the baking pan and bake it for 25 to 30 mins or inserted tooth pick should come out clean.

Serve it warm .