Tuesday, August 9, 2016

Stuffed Braided Bread | Vegetable Stuffed Braided Bread | Spicy Braided Stuffed Bread | We Knead To Bake | #BreadBakers

After a break from blogging, it takes a lot of effort to get back to the routine. After a while, I joined the 'We knead to Bake' group again and this is my first bread that I have baked with them. Earlier the group admin, Aparna used to choose the breads for us to bake, but for the past couple of months the group members have been choosing the breads taking turns each month. This recipe was suggested by Ankita Dave, one of the group members and she had used raw filling as a stuffing inside the bread. I have made several stuffed breads in the past, but have never used raw filling. This really fascinated me and tempted me to try the bread.

Monday, July 25, 2016

Orange Soda Float | Orange Cream Float | Orange Creamsicle Float | Summer Special Orange Cream Float Recipe

Orange Soda Float | Orange Cream Float | Orange Creamsicle Float | Summer Special Orange Cream Float Recipe

Moving is a task and ask that to someone who has moved 3 times in the last year and a half. We are finally done and moved into a house of our dreams. Now comes the hard job of settling down which is taking much longer than anticipated. I would blame that on kid’s vacation and heat. Last week (it has to be the week we moved), the heat index here was about 110 F and it was impossible to do any work outside the house.

Tuesday, July 12, 2016

Jackfruit Semolina Muffins with Jaggery for #BreadBakers - Egg less and Butterless Muffins with Natural Sweetener

What do you do when you hear from someone that jackfruits are selling for 99 Cents a pound in a local Chinese store? Buy a tons of it….That is what we did even if it means we have to lug it all the way back from Dallas. Last weekend when we went to Dallas to drop my father off at the airport, we stayed back in our cousin’s place for couple of days. We usually do our Indian store grocery when in Dallas. My cousin mentioned that one of her colleagues brought some jackfruit to work and they were so sweet. She mentioned the store and the temptation to buy some remained in the back of my head all the time I was shopping at the Indian stores.

I finally gave in and asked my husband to make a trip to the Asian store. This store turned out to be a large market place with their own bakery, crepe store along with the grocery store. I controlled my urge to start shopping a large deal as my van was overflowing with the Indian grocery. I stopped at the fruit section and they had these large jackfruits cut in half and wrapped in plastic. My husband picked the most ripe and ready to eat piece and we were ready to check out. This piece weighed over 20 lbs and we carried it back and placed it in a safe spot in the trunk of the van.

I almost hated the 3 ½ hours trip back to our home as it was a torture to smell the deliciousness of the jackfruit and not being able to eat it. We came back home, had a quick dinner and we were all ready to tackle the jackfruit. My husband is an expert in cutting the fruit and I am an expert in eating them as he cuts.

We ended up eating quite a bit of jackfruit as we were cutting it and still had quite a large amount left. If it was a little less ripe we could have just cut enough to eat and left the other piece to ripen, but the one we bought was very ripe and ready to eat the same day. By next day, the jackfruit started becoming over ripe and I had to come up with recipes to use them up quickly. I made the traditional Kerala Jackfruit jam – Chakka varati with one large batch and I still was left with ample amount of fruit.

That is when I decided to freeze the fruit. This was the best ever decision I have made in a while. After a week, today I decided to make this traditional Goa Jackfruit cake, but in a slightly different form. I made them as muffins instead of a cake and I used up half of my frozen jackfruit.

This recipe was something I wanted to make for a while and I was thinking of using canned jackfruits, Luckily, I found the fresh fruit and it worked great for my #Bread Bakers theme of the month. This is my first time I am participating in the #Bread Bakers challenge and the host for this month is Mayuri Patel. Her theme is to make bread or a quick bread without using any processed sugar and using only the natural sweetener.

This recipe uses the sweetness from the jackfruit along with some jaggery and is made with semolina and coconut. The flavors are just delicious and if you are a jackfruit lover like us you will know what I am talking about. I do have a jackfruit hater at home and another one who is sort of in between and does not know if he likes it or hates it. My older one just does not like the jackfruit and I have no clue why! My little one usually follows his brothers ideas and wants to say that he does not like it, but still would eat a few here and there. He loved the muffins and ate 2 of the 8 I baked right away!

Preparation time – 10 minutes
Cooking (baking) time – 22-25 minutes
Difficulty level – easy
Recipe adapted from – here

Ingredients – (makes 8 muffins)
  • Jackfruit pulp – 1 ¼ cup
  • Jaggery – ½ cup
  • Semolina / Rava – ¾ cup
  • Coconut (grated) – ½ cup
  • Raisins – 15
  • Baking powder – ½ tsp
  • Baking soda – ½ tsp

Procedure –
  • To make the Jack fruit pulp – I used about 10 ripe large jackfruit and it yielded me 1 ¼ cups of pulp. Remove the seeds from the jackfruit and grind the fruit into a smooth pulp without adding any water. A little more or less would not hurt the recipe.
  • In a pan, roast the semolina over medium heat until it turns aromatic. It is not necessary that the semolina has to change color. It just needs to roast enough to turn aromatic. 
  • In the meantime, measure the jaggery in a sauce pan. Add the jackfruit pulp to the pan and heat it over low heat to dissolve the jaggery. 
  • Let the semolina and the jackfruit mixture cool down to room temperature.
  • Now add the baking soda, baking powder and the grated coconut to the semolina. Add the jackfruit mixture along with raisins and mix gently.
  • Line the muffin tins with liners or grease the pans. Fill the muffin tins until 3/4th full.
  • Bake in a preheated 350 F oven for about 22 to 24 minutes or until the toothpick inserted in the center of the muffin comes out clean.
  • Cool completely on rack.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Check out the other posts for the theme -

Wednesday, July 6, 2016

Aloo Raita – Potato Raita

I am not sure why and how I missed out on making such a simple and delicious raita. When browsing through recipes to make for the Haryana Thali, I came across this aloo raita and it caught my eyes right away. With the spicy Hara cholia and paneer subzi, I figured that this raita will work great.

Monday, July 4, 2016

Hara Cholia Paneer Subzi – Fresh Garbanzo Beans and Paneer Subzi – Haryana Special Green Chana Subzi

Blogging marathon gives an amazing opportunity to cook with ingredients that I have never used before. The recipe I made today is something very new to me and I have never tasted it before. I have peeled a lot of fresh chana back in the days when we lived in Northern India, but all I remember is eating it as is. I don’t have any recollection of any kind of recipe that my mother made with it, but again I mostly peeled the fresh garbanzo beans for the land lord aunty. I don’t think amma ever cooked anything with it.