Baked Apple-Blueberry Oatmeal Breakfast Pudding

Rolled oats baked with cinnamon and nutmeg, apples, blueberries, almonds, and whole fat yogurt and milk! Yes, this simple breakfast pudding is not only as delicious as it sounds but it's also a power-packed way to start your day with an energy-rich helping of protein, fats and fiber in addition to a healthy dose of antioxidants, vitamins and minerals too.

Soaking oats overnight in yogurt helps break down the complex proteins in grains, such as avenin, into simpler components that are much more easily digested by the body, and the soaking process causes the grains to bake into a wonderfully soft bread-pudding-like texture. The scent of cinnamon wafting through your breakfast kitchen is also extraordinarily inviting, and the pudding is naturally sweet enough to serve as a treat or dessert — the small amount of added honey or maple syrup is really quite optional. It's a great way to get your kids to start eating oats.

Consider using any combination of baking spices, fresh or dried fruits and nuts in this recipe.

Baked Apple-Blueberry Oatmeal Breakfast Pudding

Recipe by Lisa Turner Published on May 30, 2012 A simple, healthy and naturally sweet baked oat porridge pudding with apples, blueberries and spices Print this recipe Ingredients: 1 1/2 cups rolled oats 2 cups whole fat plain yogurt 1 apple, chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup slivered almonds 2 cups whole milk 1/4 cup honey or maple syrup (optional) 1 teaspoon vanilla 1 1/2 cups fresh or frozen blueberries Instructions: In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature. Generously butter a 9 × 9 ceramic or glass baking or 2-quart casserole dish. Scatter the chopped apples over the bottom of the dish and bake at 375° for 30 minutes or until tender and lightly browned. Remove from the oven and turn the oven temperature down to 350°. In a small bowl, combine the cinnamon, ginger, nutmeg, baking powder, salt, and half the almonds. In a separate medium bowl, whisk together the milk, honey or maple syrup if using, and vanilla. Whisk in the dry ingredients until combined. Pour the mixture into the oats and stir to combine. Sprinkle half the blueberries over the apples in the baking dish, and gently spoon in the oat mixture. Scatter the remaining blueberries and almonds over the top, and bake uncovered for 40 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes. Serve warm with cream, added fruit or nuts, or by itself. Makes 6 servings

More breakfast oat ideas from Lisa's Kitchen:
Apple-Oatmeal Breakfast Streusel Cake
Oat Porridge for Two
Oat Porridge and Fruit
Chai Spice Oatmeal
Lemon Curd Oatmeal

No Croutons Required - The Winner for May

The theme for May was to come up with a salad, soup or curry featuring eggs. The most popular dish is Ren's British Asparagus Mozzarella, Tomato Egg Salad. What a delightful dish to celebrate warmer weather. Congratulations Ren. I just know that would be just one fine meal.

Jacqueline will be hosting the June edition of No Croutons Required. Check back at the beginning of the month for the theme.

நீர் மாங்காய் | RAW MANGO PICKLE

This is the easiest pickle which we can make in no time and enjoy with curd rice. Though it may take 2-3 days time for all the tastes to be incorporated , u can enjoy it instantly too..We can use the same method for making pickles with Vadu maangai ( Baby raw mango) , Nellikai ( gooseberry)  & even strawberries ..Try this , u’ll love its taste..

INGREDIENTS

Raw mango – 1 ( medium sized) Chilly powder – 1 tbsp or Red chillies (long) – 10 –12 nos ( grind coarse) Crystal salt – As needed ( table salt is also ok ) Turmeric powder – 1/2 tsp Hing/ Asafetida – 1/4 tsp **Roasted fenugreek seeds powder – 1/2 tsp Water – Just to immerse the mango pieces. ( around 2.5 cups) To temper Gingely oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp

METHOD

• Cut the raw mango into bite sized pieces.
• Take an air tight container or bottle in which u r going to store the pickle.
• Add all the mango pieces into it.Then put the chilly powder/coarsely powdered red chillies, turmeric powder , Roasted fenugreek seeds powder ,Hing ,  required salt & water. As i mentioned the water level should be little above the immersed mango pieces.
• Finally temper in gingely oil and preserve it ..

After the given soaking time, u’ll get a soft , juicy mango pieces ready to taste with curd rice !!

Tips :It stays good for long period when refrigerated. But please use a clean ladle every time to take the pickle. Also dont forget to stir the pickle everyday for all the powders to get mixed otherwise it will settle down and the taste wont get blended quickly. If u r patient enough, start using the pickle after 2-3 days of preparation. .. Hing , roasted fenugreek seeds powder are the star ingredients. Please dont reduce the quantity or avoid it. They r the flavouring agents !! If u wish to make the same with gooseberries, just saute the gooseberries in little oil before adding. This makes quick absorption of water into gooseberries.We call this as “Neer nellikai” ..

.** for roasted fenugreek seeds powder, dry roast fenugreek seeds in a kadai and powder them nicely.Store it in a box and use it for future. U can use it in idly sambhar , pickles and even for  coffee while making decoction.

I am glad in sending this entry for Serve It -Preserved guest hosted by Krithi @ Krithi's Kitchen

Technorati Tags: Mango pickle,Vadu mangai pickle,Neer nellikai,Neer maangai,Raw mango pickle for curd rice,Instant mango pickle,baby raw mango pickle,pickle for rice,easy pickles,easy pickle for curd rice

Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas

This interesting and somewhat rich curry is inspired from 660 Curries by Raghavan Iyer. Surely this book is on my list of top five essential Indian cookbooks you must own. There are so many post-it notes adorning the pages that the book has become even thicker than when I got it. This is a much treasured source of inspiration in my kitchen. Traditional recipes with a bit of a spin that are easily followed, with helpful tips and easily accessible ingredients for both novice and experienced cooks alike. As much as I adore cookbooks that have that "coffee table book" presentation, this is a staple book if you want ideas for easy weekday meals or want to make something a little more complicated when you are having guests for dinner or just feel like spending more time in the kitchen.

For the most part, all of the recipes I have tried from this book are made with ease and a minimal amount of preparation and cooking times, and everything that I have made is truly delicious and pleasing to the palate. Simplicity and ease does not mean that you won't be able to turn out meals that taste like they have come from a gourmet restaurant. This book certainly doesn't gather dust on my shelf and I find myself constantly browsing through the pages finding more recipes I can't wait to try — yep, more post-it notes.

Essential spice blends and pastes, appetizers, paneer dishes, legume curries, vegetables curries, rice dishes and accompaniments treat the cook and this book is highly recommended by my kitchen. I have no affiliation with the author but am simply an adoring fan.

I never can get enough mushrooms it seems and they go so well in a creamy sauce like the one in this recipe. Exactly the sort of side dish I wanted to whip up to serve to my friend Basil when he came over for dinner. I sliced the mushrooms into large chunks for an especially satisfying burst of meaty mushroom goodness. I've made this twice already and surely it won't be for the last time either.

Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on May 25, 2012 Spicy, creamy and wonderfully fragrant, this mushroom and pea curry with fenugreek leaves is delicious served on hot fresh cooked white rice or on Indian flatbreads Print this recipe Ingredients: 4 oz dried mushrooms (I used porcini mushrooms) 1/4 cup raw cashews 3 cloves garlic, chopped 4 - 6 green chilies, seeded and chopped 2 tablespoons olive oil 1 medium red onion, finely chopped 1/4 - 1/2 teaspoon cayenne, to taste 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1 small tomato, finely chopped 8 oz button, cremini or selection of wild mushrooms, halved or sliced 1 cup fresh fenugreek leaves (methi) or 2/3 cup dried fenugreek leaves soaked in water 1 cup frozen peas 1/2 cup whole milk, yogurt or kefir sea salt to taste Instructions: Soak the dried mushrooms in hot water for 20 minutes. Drain and chop, reserving 2/3 cup of the soaking liquid. In a food processor, combine the cashews, garlic and chilies and pulse until you have a coarse mixture (I used my trusty magic bullet for convenience). In a large frying pan or wok, heat the oil over medium-high heat. When hot, add the cashew, chili and garlic blend, along with the onions, and stir and fry for a few minutes. Stir in the spices, fry for another minute, and then stir in the tomato. Continue to stir and fry for another few minutes to let the tomato reduce a litle. Now add the fresh and dried mushrooms to the pan. Stir and fry for another 2 minutes. Pour in the reserved soaking liquid from the soaked mushrooms to deglaze the pan and scrape off any of film that has formed on the bottom of the pan. Squeeze out excess liquid from the dried fenugreek leaves if using, and add to the pan with the peas, milk, yogurt or kefir, and salt. Lower the heat and simmer, uncovered, until the sauce begins to thicken. Stir occasionally. Serve hot as a side dish or over hot fresh cooked rice or Indian flatbreads. Makes 4 servings

More mushroom delights from Lisa's Vegetarian Kitchen:
Chickpea Vindaloo
Paneer Mushroom Masala
Portobello Mushrooms Stuffed with Quinoa
Vegetarian Mushroom Bourguignon

On the top of the reading stack: The Landlady by Dostoyevsky

Audio Accompaniment: silence

Spicy Mixed Dal

Don't be intimidated by the long list of ingredients for this dish. It really is easy to prepare. Creamy and spicy and a great recipe to go along with some buttered rice with some freshly cracked black pepper. I think my vegan readers would enjoy this, sans the ghee. The mixture of dal and spices surely makes for one healthy meal. I drafted this dish on a anxious day trying to figure out what to make for dinner. Well, anxiety is not always bad when you get results like this. I also recommend serving with some Indian crepes or pancakes.

Spicy Mixed Dal

Recipe by Lisa Turner Cuisine: Indian Published on May 25, 2012 A simple creamy and spicy mixed dal curry great for serving on hot fresh cooked rice or Indian flatbreads Print this recipe Ingredients: 1 cup red lentils 1/2 cup split mung dal 1/2 cup channa dal or yellow split peas 1 tablespoon urad dal 1 teaspoon turmeric 1 tablespoon ghee or sesame oil 1 teaspoon black mustard seeds generous handful of dried curry leaves 1/2 teaspoon asafetida 1 medium tomato, finely chopped 1 teaspoon amchoor (dried mango) powder 1 1/2 teaspoons sea salt fresh parsley, chopped, for garnish Paste: 1 tablespoon coriander seeds 2 teaspoons cumin seeds 5 whole dried red chilies, broken into pieces 3-inch piece cinnamon stick, broken into pieces 5 black peppercorns 3 whole cloves 1-inch piece fresh ginger, chopped 1/2 teaspoon cayenne Instructions: Rinse the dal and soak in enough water to cover for at least 1 hour. Drain and transfer to a large pot, along with 5 cups of water and the turmeric. Bring to a boil, reduce the heat to low, cover and simmer for 40 minutes until the dal is creamy. Remove from heat and set aside. Meanwhile, prepare the paste. In a food processor or blender (I used my trusty Magic Bullet) combine all of the ingredients for the paste along with some water. Process until you have a fairly thick paste. Set aside. Heat the ghee or oil in a skillet over medium heat. When hot, add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Now add the the curry leaves and asafetida, Stir for a minute and add the prepared paste. Stir and fry for five minutes. Now add the tomato and amchoor powder and a bit of water. Simmer until the mixture is thickened. Add the paste and spice mixture as well as the salt to the cooked dals and simmer until the mixture is thickened and the flavours are blended. Add more water if necessary to achieve your desired consistency. Garnish with fresh parsley and serve hot along with rice or Indian flatbreads. Makes 6 servings

More dal dishes from Lisa's Vegetarian Kitchen:
Bitter Melon (Bitter Gourd) Sambar
Creamy Mung Dal Curry
Mung Bean and Tamarind Dal
Tarka Dal

On the top of the reading stack: The Landlady by Dostoyevsky

Audio Accompaniment: On Land by Brian Eno

Chickpea Flour Crêpes

Yes, the obsession continues. More Indian fried flat breads for breakfast, brunch and dinner. A batch of these keeps for a few days and is a nourishing accompaniment to a variety of meals and is especially nice with a chutney or some pickles and rice. If you are in a pinch for dinner, I would suggest rolling these up with a paneer cheese filling, served along with a potato dish. More Indian pancakes and crêpes are coming soon. As I said, it is an obsession…

Chickpea Flour Crêpes

Recipe by Lisa Turner Cuisine: Indian Published on May 23, 2012 Simple, spicy and savory Indian crêpes — roll up your favorite foods inside and enjoy Print this recipe Ingredients: 1 1/2 cups chickpea flour (besan) 1 small onion, finely chopped 1/2 cup fresh parsley, finely chopped 1-inch piece fresh ginger, minced or grated 3 fresh green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 teaspoon sea salt 1/4 teaspoon baking soda dash of cayenne dash of turmeric dash of ground cumin 1 1/2 - 2 cups water sesame oil for frying Instructions: In a medium bowl, combine the chickpea flour, onion, parsley, ginger, chilies, coriander, salt, baking soda, cayenne, turmeric and cumin. Add enough of the water until you have a semi-thick batter and whisk with a fork. Cover and let rest for 30 minutes. In a small non-stick frying pan, heat a few teaspoons of oil over medium heat. When hot, ladle about 1/2 cup into the pan and shape into a circle with the bottom of the ladle. Fry for a few minutes until the ends begin to brown, sprinkle with a bit of oil, and flip and cook for another minute or two. Transfer to a plate and keep warm in a 150° oven. Repeat with the remaining batter. Makes about 13 to 15 3-inch crêpes

More Indian flatbreads you are sure to enjoy from Lisa's Indian Vegetarian Kitchen:
Paratha Stuffed with Sweet Potato and Potato
Rice Flour Pancakes
Savoury Rice and Urad Dal Pancakes

On the top of the reading stack: Ancient Grains for Modern Meals by Maria Speck

Audio Accompaniment: relative silence

Fruits And Vegetable Milkshake

Nowadays i see lots of posts like milkshakes, icecreams ,juices, lassi etc etc as summer specials. So i too tried a milkshake after watching a cookery show.Its a tasty , delicious , rich n healthy milkshake with the combination of fruits & vegetables. This is the first time i tried milkshake and we loved its taste.The next day i tried the same with mango alone for my guests. They too loved it..Do try it. I am sure u’ll like it a lot.

INGREDIENTS
1 cup - 200ml

Ripe mango – 1 no (medium sized) Carrots – 2 nos (Small) Papaya – 1/4 cup ( I dint use it) Dates – 2 nos Sugar- 3-4 tsp Milk – 1 cup Water – 1/2 – 1 cup Condensed milk – 1 tbsp Milk powder – 1 tsp Elachi powder – 1/4 tsp (optional) Crushed ice cubes – few

METHOD

Slice the mangoes and remove the skin. Cut into pieces. Cook the carrots in a pressure cooker for 1 whistle. Cut the papaya into pieces removing the skin.. Take the blender and add all the fruits & veg pieces along with dates and grind with little water to make a pulp. Next add the condensed milk, sugar and milk powder. Run it twice. Finally add the milk and blend well. Check for sweetness and add more sugar if necessary. Refrigerate  & Serve it chilled Or u can add some ice cubes and serve immediately.

No Croutons Required - Eggs

We are having a lovely spring and I suspect that is why we did not get many entries this month. All the same, the ones here are certainly worth a look. Please vote for your favorite dish in the comment section or via email. Do note that my submission, nor Jacqueline's, is not in the vote.

Our first entry is from Ren of Fabulicious Food. A feast for the eyes and a treat for the tummy, this British Asparagus Mozzarella, Tomato Egg Salad is a must try indeed. Hoping for better weather for a healthy crop of asparagus, here we have asparagus paired with soft boiled eggs, mozzarella cheese, plum tomatoes dressed with fresh lemon juice, olive oil, lemon zest and freshly ground black pepper. Such a perfect salad to celebrate warmer weather. (UK)

I guess maybe the theme this month should have been asparagus. Fiona of London Unattached submits this Warm Asparagus Salad with Quail Eggs and Fennel Pollen. The pairing of eggs and asparagus is extra special here dressed with fresh lemon juice and garnished with fennel pollen. Fiona says the fennel pollen has "tiny flavour explosions of sunshine with just a slight taste of aniseed." I sure would like to try this dish. Simple but full of flavor and a treat for your dinner guests. (London, UK)

My contribution this month is a South Indian Egg Curry. I don't eat eggs all that often, but when the craving hits, I like to spice it up. Lightly boiled eggs are oh so good with mustard seeds, onion, garlic, ginger, green chilies, turmeric, cumin seeds, cayenne, coconut, curry leaves, tomatoes, yogurt and parsley. Easy to prepare and a treat for those that have a spicy palate. (London, Ontario, Canada)

Next up is lovely Susan of The Well Seasoned Cook with this gorgeous Stracciatella - Italian Egg Drop Soup. I am getting hungry just looking at this dish that is comprised of porcini mushrooms, fresh spinach, beaten eggs, garlic, oregano, basil, ditalini (or other small pasta), red pepper flakes, Parmesan and sun-dried tomatoes. I so regret that I don't live next door to Susan. What an amazing dish and the presentation is superb. "And it can be ready in just about the same time as waiting for the guy with the bicycle to come to deliver your pint of the usual."(NY, US)

Now from David who posts on The London Fog we have a spicy dish here. My readers will just know that I could not resist these Eggs in a Creamy Tomato Curry Sauce. Aromatic and a delight to make, soft boiled eggs are included in a wonderful curry sauce made up of cumin seeds, curry leaves, shallots, fresh ginger, tomatoes, green chilies, cayenne, ground cumin, homemade curry powder, yogurt and seasoning. Yet another egg curry to get my appetite going. (London, Ontario, Canada)

Our last submission is from my dear friend Jacqueline and partner for NCR. I have long wanted to make this Carrot & Tiffin Salad with Caesar's Dressing. What is not to like about this salad that contains eggs, grated carrots, onion, curry paste, wholemeal bread whizzed into crumbs, and roasted cashews. To finish, salad leaves, more carrots and basil leaves, and an adaptation of my famous Caesar salad dressing made up of mayonnaise, red wine vinegar, garlic, wholegrain mustard, freshly ground black pepper, olive oil and freshly grated parmesan cheese. (Scotland, Uk)

Jacqueline with be hosting the June edition of No Croutons Required. Check back at the beginning of the month for the theme.

Cornmeal Pine Nut Cookies

My husband was craving cookies and on a chilly afternoon, I decided to whip up a batch of these rather healthy little bites. Adapted from Mollie Katzen's excellent Sunlight Café, she suggests nibbling on them on your morning break with a hot drink. They are also nice to go along with your breakfast for that matter. Not too sweet at all, and flavored with pure maple syrup, complimented by pine nuts, a hint of lemon, vanilla and ginger, I will certainly make these again.

Ms. Katzen has lots of wonderful ideas for a stress-free breakfast, ranging from beverages, fruit creations, grains, quick breads, eggs, vegetables, beans, puddings and condiments and sauces to go along with many of the recipes. Readers will certainly be inspired to rethink their breakfast menus. Too often we get into the habit of eating the same old thing, including boxed cereals that are not especially good for you. Not all of the ideas here would do on a particularly busy morning - though many of the recipes can be prepared ahead of time - and if you have time or wish to have a delightful brunch or lunch, this is an ideal book to consult. Truly, the author offers a fresh approach to breakfast all day and your body will be happy for the range of nourishing ideas presented throughout, along with helpful and interesting information and tips.

Cornmeal Pine Nut Cookies

Recipe by Lisa Turner Adapted from Mollie Katzens Sunlight Café Published on May 18, 2012 Easy, dense and chewy, and just slightly sweetened cornmeal and pine nut cookies flavored with pure maple syrup, a hint of lemon, vanilla and ginger Print this recipe Wet ingredients: 2 large eggs 1/2 teaspoon sea salt 1/4 cup maple syrup 2 tablespoons sesame oil 2/3 teaspoons vanilla Dry ingredients: 1 1/3 cups spelt or unbleached white flour 2/3 cup cornmeal 1 tablespoon grated lemon zest 2/3 cup pine nuts 2 teaspoons ground ginger Xylitol or sugar for sprinkling Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. In a large bowl, beat the eggs until smooth. Stir in the salt, maple syrup, sesame oil and vanilla. Stir well to combine. In a medium bowl, combine the flour, cornmeal, lemon zest, pine nuts and ginger. Transfer the dry ingredients to the wet mixture and stir until well combined. With damp hands, roll a roughly 2 - 3 teaspoon piece of dough into a small ball. Flatten it into a round, about 1-inch in diameter. Transfer to the prepared baking sheet. Repeat with the remaining dough. Sprinkle each of the cookies with Xylitol or sugar. Bake for 15 minutes or until the cookies turn a nice golden color. Cool on a wire rack for another 15 minutes and serve. Makes about 15 cookies or more depending on how thin the dough is rolled.

More cookie recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cayenne Peanut Butter Cookies
Cream Cheese Sugar Cookies
Chewy Chocolate Chip Cookies
Flourless Peanut Butter Chocolate Cookies

On the top of the reading stack: "Poor Folk" by Dostoyevsky

Audio Accompaniment: "On Land" by Brian Eno

Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread

I never can get enough olives and so when I saw Ricki's recipe for this summer salad served with black olive shortbread, I knew I had to make it. As is my custom, I have adapted it from the original. Perfect for vegans and vegetarians alike because of the combination of such a powerhouse of healthy ingredients. This dish is also gluten-free. Ricki suggests you might want to add some nuts or beans for complete proteins if serving as a main course.

The salad is so refreshing dressed with olive oil, lemon and tamari and the green olives are a perfect touch and essential I would say. Truly a good choice as summer has been with us this week and I for one, do not feel much like turning on the stove for extended periods of time. I toyed with the idea of adding goat cheese, but I wanted to present it as vegan friendly and truly the salad shines without it though I am sure it would be a nice addition for those who eat dairy. This salad can be served cold or at room temperature.

Thank you to Ricki for granting me permission to adapt your recipe and post about it on my blog. I had some happy diners, including myself.

Quinoa Olive Salad with Sun-dried Tomatoes Served with Black Olive Shortbread

Recipe by Lisa Turner Adapted from Diet, Dessert and Dogs Published on May 15, 2012 A light, elegant and refreshing colorful quinoa and vegetable salad served with delicious savory brown rice and olive shortbread biscuits Print this recipe Salad: 1 1/4 cups dried quinoa 6 sun-dried tomatoes generous cup green olives, pitted and sliced 1 medium carrot, scrubbed, and cut into small strips handful of snow peas, cut into small strips a few tablespoons of red onion, sliced small bunch of green onions, white and light green parts, cut on an angle 2 fresh red chilies, seeded and sliced into small strips 1 fresh green chili, seeded and cut into small strips 1/2 cup fresh parsley, chopped Dressing: 3 - 4 tablespoons olive oil juice from 1 medium lemon juice from 1 lime 2 teaspoons sugar or Xylitol 1 1/2 teaspoons sea salt fresh cracked black pepper to taste Shortbreads: 1/2 cup walnut pieces, lightly toasted 2 tablespoons sesame seeds, lightly toasted 1 teaspoon poppy seeds 2 tablespoons brown rice flour scant 1/2 cup black olives, pitted and sliced 1 1/2 teaspoons soy or tamari sauce 1 tablespoon of water or vegetable stock Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 1/2 cups of water or vegetable stock. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop. Transfer the quinoa to a large bowl and combine with the sun-dried tomatoes, green olives, carrot, snow peas, red onion, green onions, chilies, and parsley. Whisk together the dressing ingredients and toss with the salad. Set aside to cool at room temperature or in the refrigerator. When it is time to make the shortbreads, preheat an oven to 325° and line a baking sheet with parchment paper. In a food processor, grind together the walnuts, sesame seeds, poppy seeds and flour. Now add the olives, tamari and water or stock and process until you have crumbly dough that is not overly moist. Add a bit more flour if it is too moist. Transfer the dough onto the prepared baking sheet and shape into a round that is roughly 5 inches in diameter and about 1/2-inch thick. Score the top into 6 triangles. Bake for 20 minutes, remove from the oven, gently separate the triangles so they are about an inch apart, and continue to cook for another 10 to 15 minutes or until the tops are dry and the bottoms nicely browned. Let cool on a wire rack for a short while before serving with the salad. Makes 6 servings

More healthy salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Wild Rice and Asparagus Salad

On the top of the reading stack: Poor Folk by Dostoyevsky

Audio Accompaniment: On Land by Brian Eno

MULTIGRAIN BISCUITS / NANKHATAI – NO EGG , NO BUTTER WITH STEP BY STEP PICS

This is my first post on baking recipes.Thanks a ton to my neighbour for teaching me this wonderful biscuit. I had tried this so many times. It never flopped.. Its a keeper. Usually nankhatai is made with maida & vanaspathi.First time i too tried only with maida & vanaspathi/ ghee. It tasted gr8 , jus melted in my mouth. But as we all know maida , vanaspathi  are not advisable to eat , i thought of using a combination of wheat , ragi flour , powdered oats and i replaced vanaspathi with cooking oil . It was excellent. I couldnt find any difference in the taste & texture. Do try this multigrain nankhatai , i am sure u’ll love this. Its a fool proof recipe. I’ve tried to give the exact measurements. Please adjust the amount of oil if necessary..Also u can c the picture of the biscuit i made with wheat flour and little maida.Try whichever u like.

INGREDIENTS

Yields 20- 25 biscuits

Ragi flour – 1/2 cup Wheat flour – 1/2 cup Oats – 1/4 cup Maida – 1/8 cup (just for binding) (half of 1/4 cup) Plain Corn fakes – fistful (crush it and add ) (optional) Sugar – 1/2 cup +  2 - 3 tbsp ( usually flour & sugar ratio is 2:1) Elachi seeds – 2 nos Cloves – 3 nos Cooking oil – 1/4 cup + 1/8 cup Baking powder – 1/2 tsp

METHOD

Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and  set aside. Powder the oats and mix all the flours together. Heat it in the oven for 1-2 mins.This is the most imp step . If u forget to roast the flours , u get a raw smell in the biscuit.     Now take the cooking oil in a wide bowl and add the baking powder.Whisk well with ur hands for 10 mins . Then add the sugar mixture and flour.Crush the cornflakes with ur hands into small pieces and add it to the flours before kneading.( This gives a crunchy taste here and there while eating. But this is optional.).. Mix it well and knead a soft , pliable, dough like chapathi dough. Dough should not be hard. It may crumble a little but no problem but if u knead well, it will be soft & it’ll be tight. Now take little dough and make small , flat balls out of it. If u have cookie cutters,shape it as u desire. Preheat the oven for 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 mins in 180c convection mode. The biscuits will raise slightly and the color turns .. Give a standing time of 10 mins inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box. .

          Delicious, mouth watering , flavourful biscuits are ready to serve with coffee/tea.It just melts in ur mouth.. !!

Points to be noted:

• Roast the flours together in oven for 1- 2 mins in microwave mode. U’ll get a nice aroma. Mix well , break lumps if any and then add it to sugar.
• Adjust the baking time as per ur oven. Mine took exactly 25 mins. Keep an eye after 15 mins of baking. Over baking may lead to hard , burnt biscuits. Also under baking  gives a raw , uncooked smell.It wont come out of the tray easily.It will break.In this condition , keep it for 5-10 more minutes. U’ll get it right.Little cracks may come , no probs..
• If u want to add ghee or vanasapathi , just replace the cooking oil with it. The  quantity would be the same ( may be little less)
• Usually in bakeries, they add vanaspathi/ Dalda.
• While kneading the dough , it shouldn’t be too crumble in nature.Add more oil if necessary. U should be able to make the flat balls without cracks.Roll it tight and make balls.(The procedure is same as we make for gulab jamuns )
• Don’t forget to add cloves.This gives the bakery flavour.
• Adding cornflakes is purely optional .
• I have added oats .So u may feel the biscuits are too soft. If u want , skip the oats and use wheat & ragi flour with little maida.
• Store the biscuit in an air tight container.Its shelf life is 15 days..

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