Avacado Toast

Avocados make a good source of healthy fats and Vitamin A. In many recipes avacado can be used as a fat and egg replacement. 

1. Packed with monounsaturated fats

2. Source of Vitamin A

3. High in fiber

4. Help lower LDL cholesterol

5. Keeps satisfied longer

6. Great source of nutrients

Click here to watch a short video to know more about Avacado

RECIPE
Serves: 5
Prep.time: 5 minutes
Cook time: 5 minutes
Tools: tawa, chopping board, knife

INGREDIENTS
Avacado 1
Brown bread 5
Onion chopped 1
Tomato chopped 1
Coriander leaves chopped 2 tsp
Rock salt 0.5 tsp
White pepper pwd 0.5 tsp
Peanut oil 5 tsp

METHOD

Cut open the avacado, discard the seed. Scoop out the fruit from the skin.

Clean the vegetables. Roughly chop them in even sized pieces.

Mix avacado, onion, tomato, coriander, salt and pepper while mashing the avacado pieces roughly with the back of the spoon.

Apply oil on both sides of the bread and toast on a hot tawa. Toast all the bread slices.

Spread a generous amount of the spread on the toasted bread slices.

Serve immediately and enjoy

Tips

^ Toast the bread slices with ghee or butter.

^Avacado can be replaced with boiled sweet potato, paneer or tofu.

^Unripe fresh avocados will have a bright green color

^Ripe avacado will have a dark Brownish-green colour

^Wrap unripe avacados with A paper. Leave it in any corner of the house and check in 1 or 2 days

^Used in recipes like Guacamole, Salads, dips, spreads and also in Cakes and breads

Alcohol-Free Soaking Dry Fruits for Plum Cake

Traditionally dried fruits are soaked in alcohol  for a year/ 6 months or atleast 3 weeks earlier of baking plum cake. Plum cake is baked 2 weeks before Christmas, so flavors of alcohol get infused with the cake. If you're late in soaking dry fruits or do not add alcohol for some reason, this recipe is for you.

RECIPE

Yields: Makes approximately 180-200 grams soak.

Tools needed: Glass jar, chopping board.

INGREDIENTS

1. Mulberry preserve 2 tbsp

2. Rostaa Dried Cranberry  2 tbsp

3. Rostaa Dried Pitted Prunes 2 no.

4. Rostaa Gourmet Dates, Omani 3 nos.

5. Black raisins 2 tbsp

6. Golden raisins 2 tbsp

7. Candied ginger 2 tbsp

8. Candied cherries 6 nos.

9. Orange peel 2 tbsp

 

10. Orange juice 4 tbsp

METHOD

Mulberry preserve or any fruit preserve adds moisture to the end product.

Measure and take all the required dried and candied fruits in a dish.

Chop into fine bits.

Add all chopped dry fruits to glass jar, add orange juice and preserve. Mix well.

Close the lid and refrigerate for atleast 12-24 hours.

Soaked fruits are ready to add in plum cake.

Use this quantity of soaked dry fruits to make a 600-700 grams of fruit cake

Tips

Soak the dry fruits in orange or apple juice for 48 hours. Keep the jar refrigerated while doing so.

As alcohol is a preservative, dry fruits are soaked for many months or even a year.

Whereas orange juice will become stale and get bitter after 2-3 days.

Hence this method works best for people who doesn't soak prior and also for those who avoid using alcohol.

Dried Apricot, candied kiwi, pineapple, papaya  can be added, dried figs can be added too.

Get Eggless Whole Wheat Plum cake recipe here 🎄

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Eggless Alcohol-Free Plum Cake

Eggless Wheat Plum Cake with soaked mixed fruits. This plum cake tastes exactly like the cake we used to eat as children from our favourite bakery, Rich and fruity. Soaked in orange juice and filled with chopped dry fruits. Have used wheat and almond for flours.

RECIPE

Serves : 8-10 people

Prep time : Soaking takes 24 hours time

Bake time: 45-60 minutes 

Tools: 6 inch round cake tin, wire rack, sieve, oven, mixing bowl, hand blender, chopping board.

INGREDIENTS 

Soaked fruits 110 g

Butter 1/2 cup

Brown sugar 3/4 cup

Molasses/ Jaggery syrup 2 tbsp

Vanilla essence 1 tsp

Milk 4 tbsp ( or more as needed)

Wheat flour 1 1/4 cup

Almond flour 1/4 cup

Baking soda 1 tsp

Salt 1/4 tsp

Cinnamon powder 1 tsp

Nutmeg powder 1/2 tsp 

Dry ginger powder 1 tsp

Clove powder 1/2 tsp

Almonds 2 tbsp

Cashew 2 tbsp

Walnut 2 tbsp

Hazelnuts tbspn

METHOD

Finely chop all dry fruits of your choice, add to glass jar. Add fruit preserve and orange or apple juice.

Mix and store in refrigerator to soak for atleast 15 hours or 2 days.

Dry roast almond, cashew, walnuts and hazelnuts.
Cool and chop them coarsely.

(If molases is not available)
Heat a sauce pan with water and jaggery and reduce till its sticky and thick.

Preheat oven at 170 degrees centigrade.
Line a baking pan with parchment paper and keep prepared.

Cream Butter and brown sugar for 2-3 minutes.

Add vanilla extract, molases and cream again.

Place a sifter on top of the bowl.
Add flour, baking soda, salt and spice powders. Mix gently.

Add almond flour. Cut and fold. 

Add chopped nuts and mix a little.

Finally add the soaked fruits mixture. Mix gently.

Pour the batter in prepared pan.
Place in preheated oven at 170 degrees C for 40-50 minutes or until toothpick inserted in the centre comes out clean.

Remove from oven and keep to cool for 5 minutes.

Invert the cake over wire rack. Let it cool a little. Decorate the cake as you like.

Slice and serve.

Tips
Soak the dry fruits in orange or apple juice for 48 hours. Keep the jar refrigerated while doing so.
As alcohol is a preservative, dry fruits are soaked for many months or even a year.

Whereas orange juice will become stale and get bitter after 2-3 days.

Hence this method works best for people who doesn't soak prior and also for those who avoid using alcohol.

Dried Apricot, candied kiwi, pineapple, papaya  can be added, dried figs can be added too.

Jaggery syrup works fine if you don't have molasses.

Milk requirement may wary as per the quality of flour, and its absorption level, so add more of the batter looks dry. But it must not become runny or loose.

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Pumpkin Bun

 

I am not sure about you all! But after tasting these soft and fluffy pumpkin buns, I am never going to make a bread without pumpkin!🎃😋

These delicious and soft wheat breads are so so amazing that I couldn't wait for them to cool. As soon as I took some decent pics, I just Stuffed my mouth with one. Potato, carrot and corn stuffing are perfectly complimenting with the buns 100%.

I am using a spicy stuffing for this, but it can be made sweet as well. 

RECIPE

Serves 8
Prep time 2 hours
Bake time 25
Tools: Oven, Baking tray, mixing bowl, kitchen scissors

INGREDIENTS

Pumpkin buns
Wheat flour 2 cups
Pumpkin puree 1/2 cup
Active Yeast 1 tsp
Salt 1 tsp
Jaggery powder 2 tsp
Turmeric powder 1/4 tsp
Peanut oil 2 tbsp
Milk + water 3/4 cup
Melted butter 3 tbsp
Chia seeds 2 tsp

Stuffing
Boiled potato 1
Grated carrot 1
Boiled sweet corn 1/4 cup
Grated cheese 1/4 cup
Salt 1 tsp
Red chilli powder 1/2 tsp
Garam masala 1/2 tsp
Coriander powder 1/2 tsp
Amchur powder 1/4 tsp


METHOD 

To a large mixing bowl add flour, salt, jaggery, active yeast, turmeric powder, oil and pumpkin puree. Mix everything together.

Knead a softer dough than chapati dough using milk and water mixture. Add half the butter while kneading the dough for richer texture.

Cover and keep the dough for 1 hour or until it doubles.

Mix potato, carrot, sweet corn kernels and cheese. Also add salt and seasonings and mix together. 

Divide into 8 parts and make even sized balls.

Once the dough has doubled, deflate it and divide into 8 equal parts.

Take one part of dough, using oil, spread it into a thick disc,  place one ball of stuffing, bring the edges together and seal. Grease your hands while doing so.

Make 6 slits around the ball and one hole in the centre for the steam to release.

Keep the buns in a well greased oven tray. Cover with kitchen towel and let them puff up for 1 hour. Preheat oven at 230 degrees centigrade, 10 minutes before proofing time is over.

After they have puffed up. Melt remaining butter and brush the top of buns with butter wash and sprinkle chia seeds.

Bake for 20 minutes or till the top is golden brown. 

The Stuffed Pumpkin buns are ready to enjoy.

Tips:

Use a fresh yeast. If there are some doubts, bloom them first in liquid and then Knead the dough with the yeast blend.

Preheating 10 minutes before putting the bread in oven is mandatory.

Bake them on top rack at highest temperature.

These can be made vegan by kneading the dough in any dairy free milk or water, and use an oil wash instead of butter wash. The taste will be still amazing. Skip cheese from the stuffing too.

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