Roasted Red Bell Pepper / Capsicum Rasam ( Kind of thin soup )

Hi everybody, hope all of your are doing well, I was planning to do a Bread post but changed it to this simple Rasam.

Rasam is such a comfortable food, that nobody would say No, I think.  I used to love Rasam from childhood, but still shouldn't tell lies right ?, Sometime I would love to eat it just like that but most of the time I would always demand that I need something to go with it, like vadam ( papads in different ways ), later stages I would go with some dry curry then on I still love eating it with Onions, Cucumbers or Tomatoes, and do you know one another thing I would love to eat Rasam with is Pulkas / Chapatis :)).  Oh! that's my favourite too.., writing this is making me nostalgic reminding me of how my Dad used to chop all the veggies in a plate and keep it in a designed pattern, he still does this to his grandchildren, My kids love to have food in my mom's house not just because it is paati's cooking ( Nan's cooking).  It is because how my Dad does these little things which is very interesting for them!!.
Coming back to this recipe.., A little twist to our authentic Rasam.
Check out my little tips for variations for this recipe.., hope you enjoy and try out and tell me how you like it...
Look at the Lovely colour of my Rasam..

ROASTED RED BELL PEPPER ( RED CAPSICUM )  RASAM



INGREDIENTS:
1/4 Cup Tuvar Dal
1 Tomato
2 Red Bell Pepper
1 Onion
2 Cloves of Garlic
2 tbsp thick Tamarind juice *
2 twigs of Curry leaves
2 to 3 tbsp of Coriander Leaves
2 tsp of Salt
1/4 tsp Sugar
2 to 3 tsp of Rasam Powder **
A pinch of Hing (Asafoetida )
1 lt of Water

SEASONING:
1 tsp Mustard seeds
1/2 tbsp of oil / Ghee
1/2 tsp Jeera /Cumin seeds

METHOD:
First of all wash the lentils - Tuvar Dal, and Tomato with a cup of water and a tsp of turmeric cook it in a pressure cooker up to 2 or 3 whistles.
Meanwhile apply a bit of oil on Red Pepper, Onions , Tomato and Garlic cloves ( do not remove the peel ). Keep all this on a meshed plate on the stove top.***, keep the flame in a medium flame and roast them turning them now and then until you feel that they are kind of roasted and cooked.
This can be noticed in different ways, do not roast it too much where the skin becomes too black, if it is a bit blackened here and there, it is fine.  Tomatoes starts oozing out the juice.
As I don't throw away the blackened bit, which is the one gives the roasted flavour to the Rasam.
Once you have done the roasted bit, take them out and allow them to cool down. Grind the cooled Roasted bit into a smooth paste.

Take the cooked Tuvar dal in a big vessel ( A vessel which fits around 1 and 1/2 lt of Water).
Add Tamarind Juice with 2 Cups of water and allow it to boil, for 3 to 4 minutes, then add the Ground paste and required quantitiy of  Rasam Powder, Asafoetida, salt and sugar.
Allow them to boil for further 3 to 4 minutes, then add the remaining water. Increase or Decrease the quantity of water according to your liking then add finely chopped Curry leaves and Coriander leaves. Bring to a low flame from medium flame.
In a small pan heat oil / Ghee, once hot add mustard seeds and cumin seeds , saute them when they splutter ****, switch of the stove add this seasoning to the Rasam.
Enjoy it with hot Rice and a dollop of ghee and with your favourite Dry curries . Papads  or Salads of Veggies....

Tips :
You can even omit Tuvar Dal if you do not want to use it.
* Tamarind Juice - If you are using fresh Tamarind use around 15 grms of tamarind flakes soaked in hot water  or In a microwave safe bowl, take Tamarind flakes and 1/2 cup of water and heat it for just 1 minute. It will be very hot, leave it for few minutes or if you want to use it immediately add 1/2 cup of cold water which brings down the temperature and allows you to squeeze the Tamarind juice or use the ready made one.
** If you do not have Rasam Powder try this powder which gives you a flavourful rasam.
 Quick Rasam Powder:
1 tbsp Coriander seeds,
1 tsp Cumin seeds, `
1/4 tsp Fenugreek seeds,
1/2 tsp Black Pepper,
1/4 tsp Mustard seeds,
3 to 4 Curry leaves
5 to 6  Badgi chillies ( If you don't get Badgi chillies then get some Kashmiri chillies, which gives colour and some birds eye chillies according to your taste of spiciness/ hot you like )

METHOD: Heat a tsp of oil , first add fenugreek seeds when they turn golden in colour add the other Ingredients and fry all of them in a low flame, so they don't get burnt away and every thing fries as needed, Other wise you can fry each of them separately but use oil only once.  When cooled grind them into a smooth powder. use this instead of Rasam powder.
*** Meshed plate  is something like this I use.. (will post the photo soon )
**** Splutter - If you are new to seasoning be careful, you can close it with a lid otherwise, as they splutter haywire and it might hurt you .

I served this rasam with a simple Beetroot stir fry...

Tangzhong (Water Roux) for Bread Baking and my take on that

I had to write this post, as I have already posted a recipe with this method of baking, I have fallen in love with this method of Bread baking and you can see wonders, I actually did not try it with the actual way exactly but changed it with different flours, which still gives wonderful results, the bread always turns out to so so good.., you will not believe it.
Go for it try it out and you will be amazed with the results..,
I first found this method of baking in a chinese blog, I have book marked it, I was not able to find it today, but definitely post the link, once I trace it, as quite sometime back, when I was planning to bake this way I couldn't find it then I found christine's blog, I have baked so many breads with this method but I have never used the Original recipe that is using Bread flour.
I wanted to try out with other flours and wanted to see how it works out like I have used Corn flour in this Eggless Coronets, I use this method when I have to substitute eggs in bread baking and works out fantastic.
As I will be posting all my bread recipes using this method with different flours I thought I need to post this as a separate thread so I can just say how I made this bread with this method of baking and not go deep into the recipe with every post :), Don't think I am lazy but it's just that my post will be very long...

Coming back to this method of baking.., Christine says -
Basically  few years ago this method of bread baking was introduced Yvonne Chen  陳郁芬......


who wrote  an amazing method of making this kind of soft and fluffy bread was introduced by Yvonne Chen 陳郁芬 who wrote a Chinese book, entitled “65°C湯種麵包” (Bread Doctor). In her book, tangzhong “湯種”, is described as the “secret ingredient” which is originated from Japan, to make soft and bouncy bread. It’s actually a kind of “flour paste”(aka water roux starter), cooked 1 part of bread flour in 5 parts of water to 65°C. So it’s very natural and handy to make. The Chinese community has been fascinated and crazy about this bread making method ever since. 


Why does tangzhong 湯種 (flour paste) work so amazingly that can produce fluffy bread and stay soft for many days? At 65°C, the gluten in the flour and water mixture would absorb the moisture and become leavened. When tangzhonog is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread. 

Read more: http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz1un46H5xB

I fell in love with this Idea of Bread baking because I do use this method as I think most people in south of India use this method in making Kozhukottai, Ubbu rotti and lot of other recipes I make using this method.
So, I just plunged myself into this idea, and I regularly bake breads with this method.

Basically Tangzhong (water roux ) method according to the book is 
50 grms / 1/3 cup Bread flour
250 ml /1 cup water ( or 50 milk and 50ml water)

METHOD:
Mix both together and put it a thick bottomed bowl and cook it in a low flame, continuously stirring it with a wooden spoon or spatula.
You will see within minutes the flour mixture turning to thicken, and you can see trails on the bowl showing that is nearly done,
For the first time use a thermometer to tell you when it has reached 65 degrees, remove it from the stove and leave it to cool down then transfer it into a bowl, cover it with a cling film for not allowing it to dry up.
This can be kept for 2 days or discard when you see it is changing colour.
According to her she keeps it over night to get the best result and later on carries to say she uses them the same day too...

My take on this is, I have kept this in the fridge upto 3 to 4 days, and nothing has happened, sometimes I have made it and froze it for a week, take it out, thaw it ( not by putting it in the microwave) and measure what I need and I have put it back again in the freezer.
The other thing is I have changed many times the measurement like used 1/2 cup and 1 and 1/2 water until it reaches that consistency (65 degree ).  I remove it, allow it to cool and use it immediately and still it works out fine.

I have used the same method with

TANGZHONG (WATER ROUX) METHOD USING RICE FLOUR
1/3 Cup Rice flour
250 ml / 1 Cup water ( or 50ml milk and 50ml water)

TANGZHONG (WATER ROUX) METHOD USING CORN FLOUR

1/3 Cup Corn meal flour
250 ml / 1 Cup water ( or 50 ml milk and 50 ml water)

I have not followed any recipes when using this but I have just used it approximately, so you also try and enjoy baking soft and lovely breads.
I have also used this in Bread Machine Baking and it has turned out so well, with larger and softer loaves.

I have used these methods in baking in these recipes : I will update this page when ever I post a recipe using this method:
Eggless Chocolate Coronets ( used as eggless in this baking )
Carrot and Raisin Bread - Whole meal and Oats
Paneerand Mint Flavoured Garlic Rolls ( Eggless)

Quinoa and Maggi Noodles Burgers / Cutlets

Who doesn't like ''Maggi 2 minute Noodles'', I think nobody would say No!, Yes, these noodles have been in India as part and parcel of our life for around 25 years now!,  right from kids to adults everybody loves this, It is basically I would say a quick food for hungry kids when they need it something quickly, Perfect Bachelor food sometimes and loads of adults love this quick tasty Noodles.

If you have seen the advertisement of Maggi it says you need  exactly  2 minutes ready made food. So, why is it so popular in India, it is because of its Taste Maker Masala which comes with the packet.  These days you get just the Taste Maker and Maggi Masala in liquid form separately which you can use with noodles.

Now Globally you can see different types of noodles, healthy noodles made with whole meal flours, Different flaoured and coloured noodles, but still these noodles are very popular, My kids don't mind eating it everyday, when they are back from school, after coming here, they say they feel they are in India, when they eat Maggi Noodles.

I do buy them very rarely and then and use it when I am unable to cook  but try to make it with lots of fresh vegetables, making sure to making it more healthier.

Like in the advertisement it says, '' do minutes'', It just needs 2 minutes as it needs just water, the masala is in the packet itself and noodles of course, dump everything together in hot water and cook for 2 minutes.. Lo! your yummy Maggi masala is ready to devour.
This Month Radhika had assigned me to Charul of Tadka Masala for Blog Hop Wednesday, she has lot of authentic punjabi recipes in her blog with a lot of lovely colourful photos, tempting you to try out or pick me up :)).  While I was going through her blog, I had planned to make Mathri then I was interested in her Amla Mirch Sabzi which was new to me, may be someday if I get hold of some Amla here somewhere!!, I will have to try this out, it was looking so appealing., But decided on this one as day always starts and ends with my kids! ha!, it was my kids home time so I had to do something for them.., this would be perfect.  I changed a few bits in this recipe, just to make it a bit more healthier.

QUINOA AND MAGGI NOODLES  BURGERS
Recipe source : Adapted from Tadka Masala with some changes.

Makes : 14

3 Packets (85gms each) Nestle Maggi Noodles
1 Big Green Bell Pepper ( Green Capsicum )
1 Big Red Bell Pepper ( Red Capsicum )
15 Mangetouts
1/2 Fresh Green Peas
2 Medium sized Potatoes
1/4 Cup Quinoa
1 and 1/4 Cup water***
1 and 1/2 tsp Ginger Garlic paste**
2 tsp Coriander seeds powder
1 tsp Cumin powder
1/2 tsp of Paprika/chilli  powder
1/4 tsp of amla powder
1 tsp Chat Masala powder
1/2 tsp Kitchen King Masala
1 and 1/2 tsp Salt (or as required)
3 to 4 tbsp of Chopped Coriander leaves
Water as required*
1/4 Cup Oil



FOR THE COATING OF THE BURGER
2 tbsp each of Corn Flour and Plain Flour
1/2 Cup water
1Cup Bread Crumbs ( Home Made )
I make my own Bread Crumbs with 1/4 cup Walnuts and 4 to 5 slices of Brown Bread, Mixie them together and allow it to dry out.



***This water I have used to cook Quinoa
** I usually crush 4 cloves Garlic, 1'' Ginger and 2 chillies in my pestle and Mortar
* This water I haven't measured so I have said as required to cook the Noodles


METHOD:
First of all open three packets of Noodles and keep aside the taste maker in them if you are going to use this instead of all the masala powders I have used.
First of wash the Noodles with water and discard the water**
cook the noodles in enough water,keep moving them around so they are evenly cooked, until it is cooked, don't cook it too much, this might make the noodles become mushy so keep an eye on it, once it is done, that is you know it is well cooked, throw away the water with the help of sieve and run it through cold water.
Then drain the water completely pressing it lightly and add 2 tsp of oil mix the noodles in it so they don't get stuck with each other.

In a bowl wash Quinoa drain water and cook it in the amount of water I have given, be careful cook it in a low flame keep an eye on it when the water starts reducing so they don't get burnt and get stuck to the bowl, It should be perfectly cooked and with no water in it. Keep it aside until required.
Cook Potatoes in a bowl of water, drain, peel of the skin and keep aside.
Meanwhile wash all the vegetables and chop them into pieces,
In a Pan or Wok, heat 1/2 tbsp of oil, add G-G Paste ( careful they have water content in it if you are using ready made, they might splutter around ) or use my method which is much safer.
fry them for a minute then add all the chopped vegetables and fry them until they are soft but capsicums are still crunchy.
Then add slightly mashed up potatoes mix well, then add all the masala powders and salt, then add a tbsp of oil mix well, Then add cooked quinoa and close the lid and leave it in a low flame for few minutes so the masala is observed.
Then add Noodles and coriander leaves mix once again, close the lid again and leave it for few minutes, Then remove the lid and allow it to cool down a bit, so you can handle it easily.

For the coating of these Burgers:
Make a paste which is not too thin nor too thick with corn flour and plain flour (Maida).
Make Round balls out of the Burger filling prepared,  Press them in the shape of Burgers Dip them in the Corn Flour Paste then Press them on the Bread crumbs coating them completely.
Either Deep fry them or Toast them on the Pan / Tawa with a bit of oil until it turns Golden brown or put them in the grill for few minutes until they are golden in colour
If you want to turn it into a Cutlet, either deep fry them or Shallow fry them.
serve them Pita Bread, Buns or Baps or just like that with your favourite Sauce, Ketchup etc..,

Some Tips:
I do not use the Taste Maker provided with the Maggi Noodles will update about it soon
If you do not like Quinoa you can omit and make it as said above.
You can even trying making it with Bulgur Wheat if you are unable to find Quinoa
There is no Particular set of vegetables you can use Cabbage, carrots, onions etc.., you can add veggies which your kid doesn't like which can be hidden in this.
Instead of the Paste I have suggested you can dip them in Egg as they do commercially and then dip in Breadcrumbs and proceed.

Enjoy!!, Thank you Radhika for this opportunity and for the lovely blog you assigned me to., thanks Charul enjoyed your blog immensely.., Sorry for posting this really late, lots of things, thought first I will make use of the sudden sunshine to sort my garden out, then fell sick with severe Hay Fever, which I never had from past 6 years, Lots of work as kids have exams, life is very busy these days. Do check out here for the Lovely round up of this month BHW here from my fellow bloggers.

I am sending this to Shobha of Good Food's - Cook it Healthy (Proteinicious)
PJ of Simply foods - Barbecues and picnics 
Sending this to Sumeesculinary - Bon viviant - Apetizers and starters
Radhika of Tickling Palettes - Let's cook 16 - Kid's Special
Divya's Culinary Journey - Fun in the sun
Vardhini of Cook's Joy hosting srivalli's Kids delight evening snacks/Tiffin 

Coriander Nan ( Indian flat bread )

The sky was bright with Sunshine, Yup!, Sun is trying to come out and show us some of its glory, with clear blue skies, without the dark clouds lingering around, It was such a fantastic day today, I couldn't believe, rather nobody believed as my neighbour when he said I felt like crying and went on  teasing him don't cry and wet the soil, as we already are soaked too much.

Britain has lifted its ban on Hose pipe, as the past month it has rained so much that it had a record rainfall last month!!. Continuing my saga on gardening, My bean plants have grown so tall, with all my other herbs and salad leaves etc.., I have to take some serious step about this, so went and bought 3 bags of grow bags, may be tomorrow if this dry weather continues ( Yay!) fingers crossed I will plant them in my grow bags, only varuna deva ( rain God! ) must show some Karuna  ( sympathy ) on my plants and me, for all the hard work I have done to my garden, when they all bloom, I will definitely show some photos of my garden.
Kids are having exams I am unable to use my laptop as they are in need of it more than me, The other laptop ever so suddenly right on time for their exams has decided to get into some problems with the charger, now waiting for new one, they need the computer more than me, so I have decided to post pone my blogging for few days its as simple as they come top in my priority list now, Today they have gone to write exam and I am off work, so took this chance to post this quickly before they come back :).
Coming to this recipe., It's been a long time I made Nan, I usually stick on to Roti or pulka which is quick, simple and healthy recipe.., Nan's are usually made with plain flour in resturants as I don't use plain flour too much It's been a long time I used plain flour in my daily bread these days I always make Nan's, Kulchas etc.., everything with whole wheat flour.
When Kalyani announced this month's Magic Mingle #6 challenge as Coriander and Plain flour,  I decided to pair it with some wheat flour and made these Nan's. Hope she doesn't mind.

CORIANDER NAN 
serves 4 to 5

INGREDIENTS:
250 grms Plain Flour / Maida / All Purpose Flour
250 grms Whole wheat atta flour
1 and 1/4 Cup Water***
1/4 Cup Yogurt
1 tsp Salt
1 tsp Baking powder
1/2 cup chopped Coriander with stalks
2 Garlic cloves
1'' Ginger
2 Green Chillies (optional)

*** Use water according to the flour you are using, it might vary.  After adding yogurt and grinded mixture , add water accordingly to make a soft dough, as the liquid in the yogurt and grinded mixture has water in it and also  flours vary, take this as a guideline.

METHOD:
First of all wash and chop Coriander leaves with stalks, to this add Ginger and Garlic chopped, take all these Ingredients, grinding into a smooth paste, use water if necessary ( I used around 3 tbsp of water ).
In a large bowl, mix all the Ingredients said above with the smooth grinded paste to it, adding water as required to bring it into a dough.
Knead the dough for 10 minutes until smooth, cover it with a cling film and leave it for 1 hour.
Take a lemon sized ball, roll it into a  almost triangle shape or once you roll pull one side like having a tapering end ,  say around 1/4 '' thick or as I did I rolled quite thin , sprinkle some sesame seeds and roll it again so they are well stuck.
Mine puffed up like a pulka on the stove top which you can see in one of my photos!

On the stove top place a tawa / Pan sprinkle some water ** when it hot, turn the rolled out dough over it, cook it by placing a lid over it for just a few minutes, it starts bubbling up remove the lid, flip it on to the other side so it gets cooked well.
The other way you can do is, if your Tawa / Pan is not a non - stick one, ( which I would prefer if I am going to make a Nan on stove top ), The simple trick is if it is a Iron / Almunium one when you sprinkle water on the Tawa and place the rolled out Nan dough on to it, It gets stuck to the pan, once it is cooked underneath mildly because of the heat,  then Nan gets stuck to it.
Remember before it gets well done not too much before it looses its grip, turn it upside down on the stove top so that the top side gets cooked by that time you would have seen that they would have puffed up here and there and when turned upside down and on direct heat when it cooks gives a tandoori cooked Nan effect :)).
To do it oven: Just place these on to a baking sheet and bake for 10  min on Gas Mark 7 / 425 degree F/ 220 degrre Centigrade ( depending upon your Oven Gadget )
If it has a handle Perfect or using tongs or a grip holder turn the Tawa / Pan upside down on to the direct fire, a little above so they don't get burnt.
Then brush the Nan with butter or ghee and serve it hot.

Tip : 

1. I put the Sesame side on to the tawa than the other way round, this way when cooked the sesame seeds fall of the Nan because of the water sprinkled and rolled out into the dough.
2. To make it vegan substitute with soy yogurt and omit butter in this recipe.
3. You can also cook this on a barbecue set and gives a wonderful smoky flavour too.. how you can do this is with a fine meshed splatter which is used as splatter screen when cooking on stove top, can placed on the meshed top of the barbecue stove and put the Nan on the splatter gaurd and cook on both the sides watching it carefully, as you are cooking it directly on the fire.

I served it with Aloo - Capsicum Dry curry I will post the recipe in my next post

I am sending this to Magic Mingle of Kalyani's 
also to Kalyani's Fast food not fat food started by priya's now serving.
PJ of simply foods lets cook for barbecues and picnics
Jagruthi's Cooking odyssey Know your flours - Whole wheat flour

Eggless Scotchilla Cookies - Made with Oats. Whole meal flour and Flaxseed

Hello everybody, Hope you are all doing, well, me ? quite tired, I had friends around weekend so that's it, It was cooking, cleaning and site seeing.  Weather hasn't changed much it's still raining, With wind blowing at 70 - 80 mph, my Tomato Baskets, fell down, got really scared thought all the hanging baskets might fall down and decided it is better to bring them all down until the wind subsides, Wind is gone and sun is gone as well, very depressing, have to wear jackets and shoes again, it's become a bit chilly at this end of the city :(, Weeds have come up again, need to pluck them out ( hate this job ), I had actually planned to sprinkle some Veedol when the weather was dry, after I had completed my gardening, but all my plans took a different turn when the rain started reigning over us and our sunny days have disappeared, All my seeds have become little seedlings which need more of a firm place and more soil to grow well and nice. It's such a pity  they are still in my conservatory !!, scared to put them out because of the torrential rains, which has turned down to drizzling rain now, hopefully it will stop and I can see the sunshine again, which the British people and the dear plants need at this time of the year :).

Coming back to this recipe, it is SRC time again, The Secret Recipe club of Amanda who is founder of this club has transferred her reins to April Tuell who is our new Head now, whom we all welcome with love and affection and would love to tell her its great to be with you, but do miss Amanda., Best of luck to both of them with their new ventures. My host Suzanne had assigned me to this blog Restored of Robin, don't be alarmed by the name, her blog is called Penny Pinching Provisions but she has renamed her blog title to Restored, so why is that ?, As she herself says she decided to Restore her health, simplicity and happiness, She says her blog focuses on good and healthy food, simple living and financially living frugally. So, I don't have to tell you more about it, as now you know what her blog stands for with some amazing recipes I have book marked a few and want to try them out, I tried already two of them and they turned out very well, I chose this for my SRC post as it is her own recipe and she has given a new name to it..!!!

When I was going through the bakes ( as I love baking ), this one caught me, I first thought this must be from some place, funnily it is her own make up recipe and name :)), So, I just decided on this, Bascially these cookies are called Scotchilla because it is made of Butterscotch and Vanilla  chips, as I had the Butterscotch chips and oats the cookie was fine to bake but the only problem was Vanilla chips, which I have never heard off and now I have to hunt down for it, so I had to omit that and made with whatever I had in hand and a little changes, do check out her blog for the Original Recipe clicking on the link below.  If you want to try it out.  Go ahead and enjoy these cookies as my kids did....

SCOTCHILLA COOKIES
Recipe Source: Adapted with minimal Changes from Penny Pinching Provisions
Makes : 50 (of 20 grms each)

INGREDIENTS:
3 Cups ( 385 grms ) Old Fashioned Oats

1 ¼ Cup (185 grms ) Whole meal plain flour

½ Cup (115 grms ) Butter

1 Cup (165 grms) Fairtrade cane Sugar

1/2 tsp Baking soda
1/2 tsp Baking Powder

½ salt

1 tsp Pure Vanilla Extract

1 Tbsp Vanilla Sugar

½ tsp Cinnamon powder

2 Tbsp Flax seed

1/4 Cup Milk Powder

1/2 Cup warm Milk

6 Tbsp hot water

¼ Cup ( 57 grms ) Butter Scotch Chips

¼ Cup (57 grms) chopped Dates

METHOD:

Preheat the oven to 350 degrees F / Gas Mark 4  / 175  degree Celsius 

Sieve both the flours together then add all the dry Ingredients Baking Soda, Vanilla Sugar and Cinnamon Powder to this flour mixture and combine them well together, 

Soak Flax seed in  Hot water.

In a Large bowl take Melted butter and Brown sugar, cream them well together, to this add Vanilla Extract, Milk Powder dissolved in Hot milk and soaked Flax seed to this and beat them all well together.

To this creamed mixture add the dry Ingredients and gently incorporate the whole flour.

Stir in both the chiips and dates into this cookie batter

Drop these Cookie batter on to the cookie sheets in dollops or make a nice round ball, Press them and bake them for 10 to 12 minutes 

Cool on a wiring rack and Lo! Enjoy these  cookies...

Notes:
Because of the changes I made, I had reduced the quantity of sugar, so they are not too sweet, Perfect for me, as I love oats :),  I made these Eggless, if you want to use Eggs, she uses 1 Egg, she does not use milk powder or milk, I just used all those just thinking of my kids when they are going to indulge in it!, this way they will be consuming some milk too!!, Next time I am planning to reduce the sugar and butter quantitiy.
The cookies were soft but firm, they came out from the Butter paper without any problems they were very enjoyable to bake and eat!! , First time I really sat and ate 3 of them.., I thought they were quite addictive.
Check out all the bloggers who are in club and Enjoy a galore of recipes here....

I would like to send this to Jagruthi's cooking odyssey event Know your Flours - Whole wheat flour

Strawberry and Melon smoothie with Museli

Smoothies and Juices are such a healthy form of diet in your everyday life, These are such recipes where you can disguise any Ingredients like fruits, vegetables etc.., which are perfect  in  other way when you have teenagers or kids who are picky eaters tend not to eat what you want them to eat, They won't even know what you have added in them right ? I could say this to some adults too.., even if you tell them they are really good for health.

I have 3 kids one 18 and the other two 16 (twins!!), They sometime enjoy eating fruits if you give them peeled, sliced decorated with ice cream or salads in a bowl to where ever they are :), this is asking for too much, yes, otherwise they don't mind not eating it at all. My eldest has made an alarm telling her it's her fruit time, everyday morning and evening, I was quite surprised for a few days she would promptly eat a fruit, that was totally rejoicing day of my life I thought, as took this initiative on her own Yup!.. but, that didn't last still her mobile goes beep., beep., but she always gives me some reason that she forgot to eat.
So, I have come back to my way of giving them fruits, like this making smoothies, Apparently I do have a few smoothies recipes in my draft which I have never been able to post, may be someday I will do.. :)
Coming to this post..
As I have been away from blogging for lots of reasons, I had completely forgotten about my joining the Mom's Crazy Cooking Challenge, I suddenly remembered yesterday, that I haven't done anything at all for the challenge, I just decided I will write to Tina and told her my situation and said I might not be able to participate after all, I was a bit upset too.., I told her I might try out something but I might not be able to post it right on time, as I simply cannot do immediately for other things which need me when you come back home from work, like my kids who are hungry ( as always), immediately when they see their mum, because they are staying at home for their study holidays as they have exams whole of two months!!.  So, basically I have no domestic help :), makes me more tired..

As Tina of #CCC had challenged all the participants to make smoothies this month, you will be enjoying to see a whole lot of them here in the linky below, I would like to thank Tina, for encouraging me to take up and whip up something for this challenge, which I immensely from my heart enjoy this with this team of bloggers.., they are mind blowing.., We have to choose a recipe from other blogger to participate in this challenge and here I am with this recipe with a little twist of my own just to make my kids enjoy it more to their needs, I adapted this recipe from Yummy Food of Lubna Karim.
Yummy Food/ Kitchen Flavours of Lubna's needs no introduction for most of the Indian bloggers, she is wonderful blogger with mouth watering recipes and now top of all with her passion for blogging recipes has always been a eye catching photographer, you will just fall in love with all her wonderful photographs and tips if you are interested in food photography, just visit her blog and enjoy everything you set your eyes in her blog.., and as she always says at the end of post serve it with love..., That is her theme she has Served everything with lots and lots of love in her blog for every reader to enjoy..., Thanks Lubna for this wonderful smoothie, hope you like my little twist..

STRAWBERRY AND MELON SMOOTHIE WITH MUSELI
Recipe Source : Yummy Food
Serves 3

INGREDIENTS
1 Cup of chopped Strawberries
1 Cup of Yellow Melon
1/2 Cup Museli
1/4 Cup of Agave Nectar and Sweet Freedom (100% fruit)
1 Cup Milk
1/4 Cup Yogurt (home made)

METHOD:
Take Museli in a bowl add hot milk over it and cover it till needed.
Take chopped Strawberries and melon in a blender and blend it smooth to this add the sweetners and yogurt.
Strain out the milk from the museli and add this to the blender and blend once again, to this add the strained milk and give a whirl again so they all blend together well again.
Pour them into the glasses, top it with Coco pops and serve.
Serve it chilled or immediately.

NOTES:
I soaked Museli before blending as my kids don't like museli this way they didn't know I had museli in it :), If you like museli, you can just skip this step and top the smoothie with museli and serve.
They love Coco pops so I just topped it with them, just to attract them to it.
You can chop any other fruits or nuts to top them up for a full filling smoothie.
Please do not compare my photos with hers as I am just a Mobile photographer :))
Want to look at those lovely Strawberry Smoothie hop on to her blog....

Check out this link below for many more smoothie recipes.....
Fruit Smoothies/Shakes June 2012

Eggless Banana Muffins with dates

Its been almost three weeks I touched my Laptop!!, I cooked and baked, missed posting for so many things I wanted to participate , I am late in posting these Banana muffins for the Baking Eggless group even though I made it long back, I worked long and hard and restrained myself by not touching the comp for all these days thinking I will get obsessed with my blogging and forget what I really have to do, well , want to know what I was doing ?.
I  have been seriously Gardening :)), Next to cooking and Blogging I have this immense pleasure in Gardening from my childhood I just can't resist it, I became so obsessed with Gardening that I wouldn't leave it for anything.., that's because the British Summer was (was ????) here, yes, I mean was because, it has suddenly disappeared from last 5 days its been raining ever since :( , If I hadn't taken that opportunity I would have missed me planting all those wonderful plants and would have regretted so very badly.

When summer sets people here wouldn't waste their time like the ones who love gardening, going outdoors, camping and the best of all barbequing, As the days are getting longer and nights are shorter, and time doesn't seem to start or end to me, as you look through the window the sun kisses you and makes you smile at half 4 in the morning, check your watch and think of lying back on bed, but my instinct tells me wake up and have a nice cup of tea and start your gardening before the sun scorches your skin and the temperature is soaring up to 27 - 28 degrees, Early morning you can hear the chirping of the birds, I can even see woodpecker sometimes, my next door neighbour updates with me lot of other birds with their sounds, I have 2 bird houses and my son has made a bird house too for his DT, all of them are hanging in my Garden.
All the trees are blooming with lush green leaves, beautiful spring flowers blossoming every where, I can hear the shouting and screaming of kids in the big park in front of my house, with joy and happiness. Every other person in the neighbour hood are happy sorting out their gardens, green bins are full.  Every other person and children are dressed up in summer cloths and walking in flip-tops slippers, I too wear my sandals and enjoy seeing my toes painted with toe rings high lighting and walking around people asking me where did I buy them :), I wear my beautiful multi coloured selwars and chudidars and I love it when people say my dresses are gorgeous :)), Now, that's why I love summer, waiting for 6 long months for this weather.
One more thing about summer is eating lots of fresh fruits and salads, I love munching on them, going up and down, Oh! what a bliss to enjoy all this lovely treat, right out of the fridge, Eating Ice Creams, Kulfis and lollipops etc.,
The cool breeze in the evening and the light which doesn't go down until 9 to half 9 makes you forget any  sense with time, My kids come out and tell me, mum its 9 O'clock, hope you have cooked us something, that's when I scrub my hands and run to make something for them.
Kids are really not into enjoying the summer right now, as they have their exams till July which is stressing them out. The whole of Jubilee weekend I was busy at home with my one sis visiting me as she is going back tomorrow, the other one with her family with the lil one around and I had frineds over the sun and Bank holiday monday.., so all my hols were completely engaged planning to post it before June 3rd never happened.

But, all these lovely things I have described have come  into a halt from past 5 days raining and then, cold wind blowing and making us wear our jumpers back on again, which I had totally discarded when the summer had set in. Fingers crossed hoping we will eventually get our wonderful summer again...
Update: I started writing this post 2 days back, had to stop midway as the winds and rains are mind blowing :), I mean they are literally troubling me, with 70 - 80 MPH winds my hanging tomato baskets ripped off and fell, my grow bags are flying, I am so upset all my hard work is being wasted with weeds coming up again and destroying my lil plants which are yet to come up.., I am totally upset.
Getting back to this recipe I do bake a lot of muffins as they are easy to make and not to worry about the heavy decorating ( with full fat ) over the top like the cup cakes, even though kids would love it, right now they devoured on 2 boxes of Doughnuts with various fillings and decorations from past two days which lil sis brought as a Gift, which would Amma would never make as she always opts for healthy options...., This is after quite a long time I have baked with APF only after a very long time.., just because I had some guests around.

EGGLESS BANANA MUFFINS WITH DATES
Recipe Source : All recipes
Makes 12 Muffins

INGREDIENTS:
1 and 1/2 Cup All Purpose Flour ( I used 200 grms )
3 tbsp Butter
100 grms Sugar
3 tbsp Condensed milk
1 and  1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Vanilla Essence
1/4 Cup Milk
100 grms Dates (pureed)
3 tbsp Hot water
3 tbsp Milk Choco chips



METHOD:
Preheat the over to Gas Mark 4** (see notes) / 175 d C / 350 degrees F ( for a moderate oven )
Line 12 muffins cases
First of all mash your dates with your hands a wee bit and dip them in hot water until needed.
Next cream butter and sugar together with condensed milk in a large bowl.
sift the flour with soda, Baking powder and keep it ready.
Blend peeled and chopped Bananas and  soaked dates first then add milk and blend them all together until smooth.
(don't drink it off smells so nice, make extra and your Banana and dates smoothie is ready along side while making these muffins :) )
Pour this mixture into the Large bowl with creamed mixture and thoroughly mix them together then add essence, give a whisk then start adding the flour and gently incorporate them well together add milk Choco chips and gently mix them again
Pour this batter equally among the 12 lined muffin cases and bake for 25 - 30 minutes ** (see notes) or until a skewer inserted comes out clean
Remove the Muffin tray on to a wiring rack, let it rest for 5 minutes, remove the cases from the tin on to the wiring rack, allow it cool and serve

Notes:
** I used Gas Mark 3 as my oven gets too hot and I usually bake in a little lower temperature
** Baking timings may vary between ovens so check your oven temperature as this will be just a guide line, as mine took a little longer as I baked in a lower temperature. just after 20 - 25 minutes insert a toothpick to find out how much extra time you would need to bake it, if it is still soft in the center leave it for an other 5 to 7 minutes and it will be done.

Enjoy baking these Muffins if you are a Banana lover, just like my eldest who loves them...
Thanks Gayatri once again for this wonderful challenge looking forward to do the next time with you, hopefully on time... :) Check out the other bloggers who enjoyed this challenge like me here as she has already done the round-up here, if you are keen on joining this eggless group write to her.