March 31, 2010

Creamy Celery Soup

Celery and Potato teamed together make an interesting duo. Adding potato gives it a nice creamy texture to the soup.


3 stalks of celery chopped
1 large potato peeled and chopped
1 medium onion chopped
1 tsp ground pepper
1 cup vegetable stock/water
salt to taste
1 tbsp olive oil

How to make soup: Heat oil and saute onion till they are tender.. Add celery and potatoes and saute. Add vegetable stock and let it cook on medium flame. Once the vegetables are tender, keep it aside and let it cool down.I saved few cooked veggies for later. Blend the mixture in the food processor until creamy. Add the saved veggies to the soup if you want chunky soup. Add pepper and salt. Garnish the soup with celery leaves on top.

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I am sending my Flax seed and Apple Muffins to Bangalore Baker's Bake Off event

March 23, 2010

Flax seeds and Apple Muffins (Eggless)



Also known as Agasi/Akshi in Kannada, Jawas/Javas (जवस) or Alashi (अळशी) in Marathi. Flax seeds are good source of fiber and Omega-3 fatty acids. It is gluten free and contains no cholesterol and sugar. Milled flax seed can replace butter, oil and eggs.


I found this wonderful recipe on 'Hodgson Mill's Milled Flax seed' carton.

The original recipe was as follows:
1/4 cup Milled flax seed
3/4 cup whole wheat graham flour
3/4 cup white flour (I used whole wheat flour instead)
1/2 cup sugar (I used light brown sugar)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten (I used 1 tbsp extra milled flax seed mixed in 3 tbsp of water, instead of egg)
1-1/2 cups finely chopped apples (I used apples and sugar pears)
3 tbsp vegetable oil (I used peanut oil)
1/2 cup milk
1/2 cup chopped nuts

Blend dry ingredients in a bowl. In a seperate bowl, combine egg (flax seed mixture, here), veg oil and milk. Add dry ingredients to egg mixture (flax seed mixture) and stir until just blended. Fold in apples and nuts. Batter will be thick. Fill well greased muffins cups 2/3 full. Bake at 400 degree F for 18-20 mins or top springs back when touched.
Yield: 12 muffins

Notes:
The recipe says the batter will be thick, but i added 1/4 cup milk in the end since I added wheat flour, my batter was just like cookie dough after i added apples and nuts. Since i was unable to mix it well, I had to add milk to make it bit thin. Well, this is optional. Of course, I added extra sugar to make it more sweet since adding milk reduces the sweetness.

March 10, 2010

Eggless Banana Walnut Bread with Chocolate Chips

Banana bread is a cake-like bread. Banana bread is usually a quick bread which uses baking soda as the leavening agent instead of yeast.

Here is what you need:
1 cup Flour
1 cup Whole wheat flour
1 tsp Baking soda
1 tsp baking powder
1/2 cup unsalted melted butter
1 cup Sugar (I used 1/2 cup brown sugar and 1/2 cup white sugar)
2 tbsp flax seed meal (mixed in 6 tbsp water)
1 tsp Vanilla extract
1 cup mashed ripe bananas (I used 2 and 1/2 large bananas)
1/3 cup Milk
1/2 cup walnuts chopped
1/2 cup chocolate chips

Here is how I made it:
Blend together butter and sugar till the mixture is creamy. Add banana, vanilla extract and flax seed meal mixture.In a seperate mixing bowl, sift together dry ingredients and mix.

Add flour mixture to the butter mixture in parts. Add milk in alternate with flour mixture.

Blend everything well untill the batter becomes thick. Stir in walnuts and chocolate chips, and pour into a greased loaf pan. I used 10" x 5" size loaf pan.



Bake in preheated oven at 325 degrees for 80 mins. Insert a toothpick to check whether its done.



Bananas make the cake very moist and you will definately not miss the eggs :)



Tips:
You can also use this batter for banana muffins.

March 3, 2010

Chunky Pineapple Jam




You will need:
2 cups chopped pineapple
1 tsp cardamom powder
1/2 tsp nutmeg powder
2 tbsp unsalted butter at room temperature
1 1/4th cup sugar or according to taste. You might have to may require more sugar if the pineapple is sour.

Heat butter in a thick bottomed pan,add pineapples cubes and saute till they are tender. Add sugar and mix well. Cook till the pineapple oozes out its juice and thickens. Add cardamom and nutmeg powder. Turn off the gas when the pineapple jam gets sticky and thread like consistency. Let it cool down before serving.

Tips:

If you dont want the jam to be chunky, You can blend the pineapple cubes in the food processor and use it instead of the pineapple cubes in this recipe.
Stays good for 5-7 days at room temperature. For longer shelf life, refrigerate it.