Whole grain Apple Appams and a query

A South Indian delicacy, Appams are these crisp round dumplings ,traditionally prepared with fermented rice flour batter.The sweet variation of these are usually made with combination of wheat and rice flour or simply rice flour.Enriching the appams with fiber rich fruits like apples or bananas makes the appams all the more nutritionally appealing.And I recommend brown rice instead of plain white rice,for all its benefits.



The appams can either be deep fried in oodles of oil or cooked in this special appam pan with just enough oil.This extraordinary pan is sold in most well-stocked Asian Stores and also be bought online. I bought mine during our last visit back home,a keeper for those of us who refrain from deep frying.If you are not lucky enough to find the pan,the recipe can still be used to make good old pancakes.

Recipe : Apple Appams adapted from Sia's Monsoon Spice
makes about a dozen appams

Ingredients
2 medium organic apples*,finely grated.
1 cup whole wheat flour (fine ground)
1/2 cup brown rice or Ragi flour
1/8 teaspoon of ground cardamoms
1/4 cup Jaggery or pure cane sugar
2 tablespoon unsweetened grated coconut
1/8 teaspoon salt
1/4 cup water or skimmed milk or lite coconut milk

1 tablespoon canola oil for greasing the pan

*Can also use very ripe bananas instead of apples.Or combination of both apples and bananas

Method
In a large mixing bowl mix the flours,ground cardamom and salt.Add the sweetener(sugar or jaggery),coconut,apples in to the flour mixture,pour milk and make a thick batter if using the special appam pan.If you do not have the special appam pan,use the same batter to make pancakes,just add little more water to thin the batter and also mix in 1/2 teaspoon of baking powder in to the batter.

Heat the pan on medium heat,smear little oil in each of the cups in the pan.Use a ladle and pour the batter in to each until 3/4th full.Let cook for 4-5 minutes on each side,until the center is firm, cooked through and the top is crisp and brown.Serve warm for breakfast or evening snack.


The recipe is my entry for this weeks' Weekend Herb Blogging #265,hosted by Haalo from Cook (almost) Anything


A question for my South Indian Audience?

A clear cut difference between the similar sounding, Appams and Aapams?

Thank you for the Response :

TamilSensation. said...

Appams are more like dumplings were are Aapams are like mini dosa,very crisp made with fermented rice flour and coconut milk.

Blogger Swathi said...

Regarding appams they are sweet and usually made with rice and jaggery, banana fried in oil. where as apams are made with rice and coconut milk fermented with yeast or toddy. first one is a snack, second one is a breakfast dish.

Wild Blueberry Cinnamon Rolls

Who does not love fluffy sweet cinnamon rolls?.These classic rolls presented here are lower in sugar and fat calories and intensified in flavor with the wild blueberry filling.

I always keep an eye out for the frozen Wild blueberries in the freeze aisles of stores,for 2 good reasons ,first these are rarely sold fresh and said to be equally good when frozen.Second for its super antioxidant benefits.

How are Wild Blueberries different from cultivated blueberries?
Wild Blueberries (vaccinium angustifolium) are distinct from their cultivated cousins in several significant ways. Unlike cultivated (highbush) blueberries, Wild (lowbush) Blueberries are not planted. They are spread primarily by rhizomes or underground runners, which give rise to new shoots and stems. Wild Blueberry fields and barrens contain many different varieties of berries, which accounts for the variations in size and color that characterize the Wild Blueberry crop. Wild Blueberry growers use many modern crop management techniques to carefully tend their fields and encourage growth.

Other differences include:

* Antioxidant capacity - Wild Blueberries contain more of the powerful antioxidant anthocyanin and demonstrate greater antioxidant capacity per serving than cultivated blueberries.
* Taste - Wild Blueberries have a more intense, sweet and tangy taste than cultivated blueberries
* Size - Wild Blueberries are naturally smaller and more compact (less water content) than cultivated, which means you get more Wild Blueberries per pound.
* Performance - Wild Blueberries hold their shape, texture and color through a variety of baking and manufacturing process. They also freeze very well: IQF Wild Blueberries maintain their quality for more than two years.
source www.wildblueberries.com

A dull ,breezy and rainy day marred the weekend fun,baking these rolls brought the warmth back.Fresh baked rolls brightens our weekend brunch every once in a while,I have tried and loved a variety of fillings.The first 3 pictures is of when I baked them last winter and the bottom of one I baked yesterday.My cherished flavors are any kind of tart sweet berries like cranberries,raspberries or black berries ,that taste just as good as the wild blue berries.

Recipe : Wild Blueberry Rolls
Ingredients
For the Dough:
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 packet(1 1/2 teaspoon) Dry yeast
1 tablespoon brown sugar
1 cup warm water
2 tablespoon canola oil or extra virgin olive oil
1/8 teaspoon salt

For Wild Blueberry Filling:
1 1/2 cups wild blueberries fresh or frozen
2 teaspoons ground cinnamon
1/4 cup brown sugar
1 tablespoon corn starch

1 tablespoon Agave nectar or Honey


Method
Prepare the dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour and salt .Add the yeast mixture and olive oil and knead until supple and smooth.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 1-2 hours.

Prepare the filling
In small sauce pan,mix the berries and sugar,and cook until soft and mushy,6-8 minutes on medium heat.Dissolve the cornstarch in tablespoon of water and stir in the blue berry mixture and cook another 3-4 minutes until thickened.Sprinkle the cinnamon and stir to combine.Cool before spreading in the rolls.

Shape the Rolls
Place rack in center of oven and preheat to 350F.Grease a 8 inch round pan with cooking spray.
Flatten the dough in to a rectangular shape using a rolling pin,spread the blue berry filling evenly,leave the edges of the dough.Roll the dough tight,place the seam side down and cut in to 8-10 rolls using a sharp knife.
Place them in the prepared baking pan about an inch apart.Cover with kitchen towel and allow for rise for an hour.

Bake
Bake for 35-40 minutes until golden brown and puffy.Drizzle all over with agave or honey as soon you get them out.Let cool for few minutes before serving with a warm cuppa.

The rolls are my entry for Yeast Spotting

Introducing Xagave,complete replacement to sugar.Cranberry sauce,bread , topping and a Protein shake.

Xagave(pronounced za-gah-vay) ,an organically grown premium blend of nectars derived from Agave Tequiliana (Blue Agave) and Agave Salmiana (White Agave) plants ,is an answer to all the blood sugar woes.It has low glycemic index(30),that will not raise the blood sugar levels(also reduces risk of heart disease and type 2 diabetes) unlike the sugar.Plus its sweeter than sugar that helps save calories ,as less is sufficient to sweeten.What more,its delicious and works well in everyday cooking ,has no after taste like some sugar substitutes.That's not all,its a good source of calcium ,iron,vitamins,minerals and inulin(a probiotic fiber essential for healthy immune system and even shown to reduce the risk of cancers).All these convincing reasons make Xagave a satisfying sugar substitute ,that gives you the best of both ,taste and health.
Learn more about the Xagave health benefits

The founder of Xagave,Stephen Richards and his Cookbook "Delicious Meets Nutritious"
Stephen Richards is a full-time business owner, husband and father and a part-time chef and health nut that loves to eat. He struggles with his weight like 67% of Americans. He comes from a family with a long history of diabetes and has always been concerned about his health, particularly as he ages. A couple of years ago, he was introduced to agave nectar and began to research it. He ultimately flew to the region in Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and he explored hundreds of recipes on his own. After several years, he developed Xagave, a blend of agave from several agave plants that incorporates the best taste, texture and health benefits that this wonderful plant has to offer.


The Delicious Meets Nutritious Cookbook guides through using Xagave,history of agave ,properties and health benefits.Includes beautifully presented breakfast recipes ,quick breads,appetizers,salads,side dishes,quick & easy gourmet meals,sauces and healthy desserts all using Xagave as replacement of sugar.

About 1/2 to 2/3 cup of Xagave is replaced for each cup of sugar needed.Refer to the Sugar Exchange Table for the quantity of Xagave versus sugar and the calorie comparison.Amazingly the Xagave also acts as a natural preservative with its ability to absorb moisture hence increasing the storage life.Completely soluble in hot or cold water, Xagave worked perfectly in all kinds of drinks,dressings and sauces.It also promotes rising in whole grain cooking resulting in light fluffy texture to the baked goods.Also note xagave will cook faster and at a lower temperature.Thanks to the representative of Xagave,I was offered a sample of this wonderful product along with the cookbook.Following are few of the delicious and easy recipes from the cookbook.

Classic Cranberry Sauce made with Agave(click for recipe)

An awesome tangy sweet side with turkey or chicken,this fresh homemade cranberry sauce is far better than the canned ones usually loaded with sugar.See other variations of the sauce with oranges ,lemons and pomegranates.

Citrus Cranberry Walnut Quick Bread

I use fresh cranberries that not only add the color but also the nice tang to the bread and the Xagave sweetens superbly.
Recipes from Delicious Meets Nutritious
Ingredients
2 cups whole wheat flour(fine ground)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup Xagave(replacement for 1 cup of sugar)
1 teaspoon grated orange or lemon peel(zest)
3/4 cup orange juice or lemon juice
1 Organic egg
1 cup fresh or frozen cranberries,coarsely chopped
3/4 cup walnuts,chopped(or use any other nuts desired)
Method
Heat Oven to 325F.Grease bottom of a 9x5 or 8x4 inch loaf pan.
In large bowl,combine first 4 ingredients(flour,baking powder,salt and soda).Whisk the eggs in a another mixing bowl,add the oil,Xagave,zest and juice.Mix this wet mixture gradually in to the flour mixture until well combined.Pour in the greased pan and bake for 50-60 minutes or until toothpick inserted comes out clean.Cool for 15-20 minutes before getting out of the pan and slicing.

Whole grain pancakes\waffles with Triple Berry Topping

For Pancakes\Waffles
Ingredients
2 cups whole wheat flour(fine ground)
2 cups reduced fat milk
2 tablespoon Xagave
3 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Method
Put all the wet ingredients in to a blender and blend.Add dry ingredient and blend until just slightly lumpy (about 30 seconds).Pour batter on to griddle about 1/4cup at a time when hot and cook until bubble form and edges dry.turn and cook on other side.

For triple berry topping

Ingredients
4 cups fresh or frozen berries
1 cup water
1/2 cup Xagave
2 tablespoon corn starch.
Method
Put berries and Xagave in a pot and bring to a boil.Reduce heat to simmer.Mix corn starch in 2 tablespoon water and stir until all lumps are gone.Pour corn starch mix in to berry mix while stirring slowly.Stir until topping thickens(1-2 minutes) and begins to bubble.Serve hot over pancakes and waffles.

Chocolate Protein Oat Shake with Agave(click for recipe)


I use skimmed milk for this quick and nutritious shake with anti-oxidant rich unsweetened cocoa.The Chocolate Agave Syrup also made with unsweetened cocoa makes this even more chocolicious.The syrup is also great for topping on any fresh fruit to add an extra touch of chocolate flavor.

The Delicious Meets Nutritious cookbook and Xagave can be bought from the official website.Or find the store near you.

Lunch Box Friendly :Vegetable and Mango Jam Pockets

These kid approved whole grain vegetable and Jam pockets make a tasty lunch box food,sure to satisfy a health conscious mom and a picky eater's taste buds. Choose your child's favorite fruit and vegetable for the stuffing.

The mildly sweet Mexican champagne mangoes sounded so appropriate for making the Jam.The outcome was finger licking good,mildly sweetened and so versatile,spread on toast or any kind of bread or flat bread for a relishing mango goody .
For the vegetable stuffing I choose some fresh asparagus,though not a favorite of my boy but I paired it with his favorite potatoes and carrots.Sure healthy disguise.
If making these pockets sounds impossible in the morning rush hour,little bit of prep work must make it a fantastic quick fix lunch box meal.Prepare the dough the night before,the Jam any day in advance and the vegetable filling the night before.Voila,all you have to do in the morning is shape and bake the pockets,and the well balanced whole grain,fruit and vegetable lunch box is ready in 15 minutes!


Homemade Mango Jam

Ingredients
3 mangoes(I used the mildly sweet kind champange),Peeled and cut in cubes
1/4 cup brown or white sugar
1/2 cup water
1 cinnamon stick
Method
Simmer all the ingredients in a pot until reduced to glossy thick mixture.Remove the cinnamon stick,cool and store in sterilized jar in a refrigerator for up to a month.


Vegetable and Jam Pockets

(Makes 6-8 pockets about 5 inches long)
Ingredients for Pockets
2 1/2 cups Whole wheat flour[or use 1 cup all purpose flour and 1 1/2 cup whole wheat flour]
1 tablespoon Flax seed meal(optional ,for added nutrition)
1 tablespoon Olive oil
1/2 teaspoon salt
1 pack active dry yeast,about 1 teaspoon
1/4 cup warm water
pinch of sugar

For Vegetable Stuffing
2 cups Chopped Any fresh vegetables I used baked\cooked potatoes,fresh asparagus and carrots,finely chopped
1/4 teaspoon turmeric
1/2 teaspoon chilly powder
1 garlic clove finely chopped
1 tablespoon Olive oil
1/2 teaspoon Salt

Method
Prepare the dough
In warm water mix in the dry yeast and pinch of sugar. Let sit for 5 minutes.
In a bowl start mixing the flour ingredients along with the yeast. Make a smooth dough and place in a greased bowl and cover. Allow to rise for an hour until double its size or leave it overnight.
Cook the filling
Heat oil in a pan and saute vegetables with garlic and spices for few minutes. Cook just until tender about 5 minutes. set the stuffing aside to cool.
Shape and Bake the Pockets
Preheat Oven to 450F.
Knead the dough for few seconds and divide in to about 6 portions. Take one portion of the dough and roll in to a rectangular shape using a rolling pin. Place a table spoon of stuffing Vegetable or Mango Jam ,spread along the center .Fold once ,then close the open ends ,turn and place on baking sheet. Finish making the remaining pockets,place them about 1/2 inch apart from each other.
Bake for about 15 minutes until crush turns lightly brown.


I'm sending these over to Meeta's Monthly mingle,hosting this month's kid lunches is Srivalli of Cooking4allSeasons.

A Slice of Royal Feast :Sheermal and Badam Kheer

The city of Lucknow is the melting pot of cultures,once ruled by lavish Nawabs who left behind there legacy in the fine lucknawi(Awadhi) cuisine.The city is also home to some of most famous poets ,remember Muzzafar Ali's Umrao Jaan?.Though I'm a mediocre when it comes to understanding the classic urdu shayari(peotry),but do enjoy the rhyme and sounds depicting the beauty of the language with Persian roots.
The Royal cuisine of Lucknow,true to its name,with frequent use of one of the costliest spices "Safforn"(Zafraan)[thankfully a pinch goes a long way with this spice] in many of its authentic dishes,from spicy kababs to an array of vegetarian and non-vegetarian "Dum"(slow cooked) biryanis and curries.The cuisine is also enriched with variety of flat breads and desserts like shahi tukdre ,reminiscent of hyderabadi double ka meetha.The Sheermal is a rich saffron milk bread usually relished with meat stew or shorba.I was in mood for something lightly sweet so I paired it with a rich Badam(Almond) kheer ,for an affordable Lazeez treat. For more delectable food from lucknawi cuisine join in RCI :Lucknow,hosted by Lavi.The RCI food event was started by Lakshmi.

Recipe :Sheermal

Ingredients
1 1/2 cup Whole Wheat flour
1 cup of all purpose flour
2 tablespoon butter at room temperature
1/4ounce(7g) 1 Pack active dry yeast
1 1/4 cup of reduced fat Organic Milk
1 tablespoon light brown sugar
1/2 Teaspoon Salt
1 pinch saffron
handful of dried cherries or raisins,coarsely chopped
1 Organic Egg glaze(optional)

Method
Prepare the Dough
Dissolve the yeast in 1/4 cup of milk and sprinkle the yeast and allow rise until it gets frothy, about 10 minutes.Warm rest of the milk in a saucepan,add butter,sugar, and saffron ,turn off the heat when butter is all melted and sugar is completely dissolved;about a minute.
In a large bowl combine the flour with the yeast mixture and saffron milk.Apply some oil on the sides of the bowl cover and allow to the dough to rise until double it size about an hour.
Bake
Preheat oven to 350F.
Sprinkle some all purpose flour on the work surface and knead the dough for a minute until smooth ,then divide in 4 equal portions.Take one portion at a time,roll out using rolling pin to a square or circle shape.Score using a knife,use back of a wooden spoon carve 4 holes in to each rolled potion.Also using a fork prick all over the dough and place on a greased baking sheet .Whisk the egg and brush on the bread.sprinkle the dried fruit.Place in the middle rack of the oven and bake for 12-15 minutes.Serve warm with soup or stews.


Recipe Badam Kheer

Ingredients
1 cup Raw Almonds\Badam
2 cups reduced fat Organic Milk
1/4 cup white or light brown sugar
2 green Cardamom
Pinch of Saffron

Method
Soak almonds overnight.Drain all water.Bring 2 cups of water to a boil,add the soaked almonds and allow to boil for 15 minutes.Drain and peel the skin.Grind the almonds to a smooth paste in a blender or wet grinder or food processor,add 1/4 cup of water while blending it.
In a thick bottom vessel,bring milk to a slow boil along with the cardamom and saffron.Add sugar and the almond paste,stir occasionally ,allow to cook for another 10 minutes until smooth and thickened a little.Fish out the cardamoms.Serve warm with bread or simply slurp it.

Vegan Soy chunks Empanadas

Empandas are stuffed Mexican pastries ,with many savory variations.I made these hearty empanadas all vegan,using Soy instead of meat along with vegetables,nuts and fruits.These are off to Vaishali's Vegan Mexican food event.

Ingredients
2 cups whole wheat flour
1 pack active dry yeast,2 teaspoon
1 cup warm water
1/2 teaspoon salt
1 tablespoon Extra Virgin Olive oil or vegetable oil

for filling
1 cup soy chunks(nutrela) or firm tofu
1/2 a medium onion,chopped
1 small tomato ,chopped
1 medium carrot,chopped
1/2 cup broccoli,chopped
2 cloves garlic,finely chopped
1/2 teaspoon each of cumin and coriander powder
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 cup roasted almonds,coarsely chopped
1/4 cup dried fruits,cranberries,raisin or cherries
2 tablespoon fresh herbs cilantro or parsley,finely chopped
1 tablespoon extra virgin olive oil

Method
Cook the soy chunks
Bring 2 cups of water to a boil,turn off the heat,add the soy chunks,cover and let soak for 20 minutes.Uncover,drain and squeeze out excess water,chop the chunks to smaller pieces.

Prepare the dough
Stir the yeast in the warm water and let rise for couple minutes.In a mixing bowl add the flour ,salt and oil,stir in the yeast mixture.Mix to combine,knead for 2 minutes or until smooth.Cover and leave to rise for an hour.

Prepare the filling
Heat oil in a pan,add the onions,saute until translucent then add the garlic,after few seconds,stir in the rest of the spices and vegetables.Cover and cook for 5 minutes,then mix in the chopped soy chunks.Allow the flavors to soak in the soy chunks ,cook for another 5 minutes.Mix the herbs,nuts and dried fruits.Cool the mixture completely.
Shape and Bake the empanadas
Preheat Over to 400F.

Divide the dough in 5 equal portions.On a lightly floured work surface ,roll out each piece to a 7inch round. Spoon the filling into center of rounds,then fold over in to half-moon shape.Press edges together and roll over to seal.Place on a baking sheet,cover with cling wrap.Leave pastries in a warm place for 10-15 minutes or until slightly risen.
Uncover the empanadas,bake for 10 minutes.Reduce the temperature to 350F and bake for another 15 minutes.Serve warm with Salad.


Reposts
The Pretty Pink Beet pasta adapted from Bharti's recipe is off to Presto Pasta Nights,hosted this week by Aquadaze


Blog Hopping Break!
Ms.health nut is sick and down with spring fever,and will not be able to blog hop until next week:(

Cinnamon-Cocoa Quick Bread

The captivating sweet aroma of cinnamon evokes happiness.Its essential oils have been used for aromatherapy since times immemorial,no wonder its a familiar spice in natural air fresheners.
There are two common kinds of cinnamon.The Ceylon cinnamon ,looks like a cigar ,is considered the real cinnamon,is relatively brittle,sweeter and aromatic than the others kinds.Its related common species Cassia Cinnamon,the thick barks,is much tougher to grind and has more intense flavor.This spice is considered good for controlling diabetes and lowering cholesterol.The rule of moderation also applies to cinnamon ,not healthy when consumed in excess.

Cinnamon is also the most common baking spice.The Cinnamon-Cocoa Quick Bread has been adapted from Kevin's Cinnamon Bread.Adding Cocoa is optional,make is exclusively with cinnamon for a cinfully good loaf of bread.

Ingredients
1 1/2 cups Whole Wheat flour
1 cup All Purpose Flour
1/2 a teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar
2 large organic eggs or replace with 1/2 cup flax seed meal
1/2 cup Reduced Fat Organic Milk or soy milk or almond milk
1/2 cup Organic reduced fat yogurt
1/4 cup Extra virgin Olive oil
1 teaspoon pure vanilla(alcohol-free)
little bit of butter for greasing the pan

For Cinnamon Filling\Topping
2 teaspoon ground cinnamon(I used Cassia)
1 tablespoon unsweetened Cocoa powder
1 tablespoon brown sugar

Method
Preheat oven to 350 degrees F and place rack in center of oven.Grease a 9 x 5 x 3 inch loaf pan with butter; set aside.
In a large mixing bowl sift the dry ingredients(flours,salt,baking soda and powder).
In another smaller bowl,crack the eggs ,whisk for few seconds then combine rest of the wet ingredients(sugar,oil,milk,yogurt and vanilla).
Pour this wet mixture in to the flour mixture,gradually while stirring it for a lump free batter.
Mix together the cinnamon filling\topping ingredients in a bowl.
Spread the 1/3rd of the batter in to the prepared pan,sprinkle 1/3rd of the cinnamon mixture all over the batter.Now spread 1/3rd of the batter,then sprinkle 1/3rd of the cinnamon mixture.Lastly spread rest of the batter and sprinkle with remaining cinnamon mixture.
Bake in the middle rack of the oven about 45-50 minutes until toothpick inserted comes out clean.
Cool about 30 minutes;loosen the sides using a table knife,flip the pan on to the cutting board. Slice and serve.Can be refrigerated in an airtight container for up to a week.

This homemade quick bread is my entry for Homemade Bread #2




The click is my entry for Click-Wood,an exciting photography event started by Jai and Bee of Jugalbandi.

Sweet Potato Pie with Caramalized Nuts topping

I reserve decadent pies just for potlucks or parties,if I happen to bake one just for ourselves,my hubby's(with exceptional sense of smell and aversion for solid fats) first query would be "Did you add butter in it?!",yes obviously, who ever heard of a pie without butter or shortening?,then he would just eat a miserly little piece,and the rest is for me.I have a very small appetite for desserts,can't eat the small kind for a fortnight.Hence to be on safer side I bake the full-size pies just for festive or special gatherings.So I took this wholesome pie for a potluck ,though its missing my favorite element in a dessert,that is chocolate,but with sweetness from potatoes,spices and caramelized nut topping this pie was just as delicious. Omitting eggs and using cornstarch is an option too,like I did in my Eggless Chocolate Pumpkin pie.

(Adapted from Elise's Original recipe).


Ingredients
For Crust
3/4 cup all purpose flour
3/4 cup Whole wheat flour
4 tablespoon(1/2 a stick) Organic butter, cold and cut in small cubes
1/2 teaspoon salt
1/2 teaspoon ground spices mix,I used cinnamon and cloves.
1/2 cup ice cold water


For Filling
2 1/2 cups Sweet potato puree(see how to cook sweet potatoes?)
1/4 cup brown sugar
1/2 teaspoon ginger powder or 1/8th of a teaspoon of fresh grated ginger
1/2 teaspoon Cinnamon or Pumpkin Spice(mixture of ground nutmeg,cloves and cinnamon)
2 large Organic eggs


For Caramelized Nut topping
3/4 cup mix of roasted nuts,roughly chopped [I used pecans,almonds and pistachios)
1 tablespoon Organic butter,use the light kind if desired
2 tablespoon brown or white sugar

Method

Prepare the dough
Sift the flours,salt and cinnamon in bowl. Mix in the butter,using a food processor pulse while adding the cold water ,until just combined in to a crumbly mixture. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes

Bake the Crust
Preheat Oven to 350F
Unwrap the dough. Spread some all purpose flour on work surface and using a rolling pin, roll out the dough in to size just bigger that your pan size(9 inches).Transfer the rolled dough to the pie or tart pan.Press gently to smooth it out and poke some holes using fork to prevent it from rising.
Bake the crust for in the middle rack of the oven for about 15-20 minutes until the crust is lightly crisp.
Bake the pie
Mix all the filling ingredients,crack the eggs in mixing bowl,stir in the puree ,sugar and spices. Pour it on the baked crust and spread evenly using a spatula. Bake about 40-45 minutes until the filling is firm.Cool completely before spreading the nut topping,at least an hour.

Prepare and Spread the topping
Melt the butter in a pan at medium heat,add the sugar and stir.after about 2 minutes when the sugar get slightly bubbly and brown, add in the nuts and stir to combine.Turn off the heat ,allow the mixture to slightly cool about 1 minute.Then spread over cooled pie ,serve when topping is set.


The Sweet Potato Pie is my last entry(besides the 1,2,3 entries)for Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Speaking about Nuts,If you are nuts about them just as much as I am,stay tuned with the Let Go Nuts food event at Served with Love blog,the nuts in focus this month are Walnuts and Pecans.This pie along with the Mushroom Walnut Soup,Vegan Banana Walnut Bread and Cherry Nut Crescents are my entries for the event.

Investigating Trans fats :Margarine or Shortening or Butter,which is worse?. And Spiced-up Peach Mini-Tarts

Back when dangers of trans fat were unknown,none cared to check the food label for this unhealthiest kind of fat.Lots changed after discovering the link between the growing number of heart disease and the daily careless consumption of trans fats;every food label is now required to mention about the quantity of trans fat under the nutrition facts.

What is a Trans Fat?
Simply put,it an altered or processed form of fat.Altered by injecting in Hydrogen(H2) under pressure(with metals like nickel as catalyst) in to the vegetable fats that results in change of the fat's original state,when it partially hardened at room temperature the fat becomes "Partially hydrogenated" and fully hardened the fat is called "Fully hydrogenated",either of those are the heart's biggest enemies,a leading cause for heart disease.

Why is this harmful oil used commercially?
Partially hydrogenated oils or trans fats are used in processed foods to preserve its shelf life and also for its milder taste.

Trans fat found in other foods
Besides some processed foods like cakes ,cookies, fried foods like French fries and doughnuts,we may be consuming some amounts of trans fats through foods like butter,pork,lamb and other fatty dairy products.


How much Trans Fat is safe according to the Nutritionists?
No more than 2g is recommended for a healthy diet.If you eat high fat red meat and dairy regularly,then you may be getting the required dose ,leaving no room for such commercial products with trans fats.

Margarine or Shortening or Butter,which is worst?

Even though Margarine or Shortening are cholesterol free,the trans fat content makes them just as bad or some times worse than butter depending on its concentration of trans fat.And butter even though nearly free in trans fat ,is a high cholesterol food,hence best if minimized in consumption.
Be careful when reading the nutrition labels ,unless otherwise labeled as "trans fat free" margarine or shortening or butter have some amount of trans fat.Even "0g" does not mean its free of trans.According to the nutrition labeling tricky(ridiculous!) rules ,unless trans fat is greater than 0.5grams the food is still labeled as 0 gram.

If you are not vegan,regular on high fat red meat and dairy, its recommended to avoid trans fatty commercial products and consume Saturated fats under limits i.e about 15 grams(little more than a tablespoon) a day.Of course even Vegans have to check the labels and consume trans fats within daily allowed limit (2grams) for an over all good health.

Spiced-up Peach Mini-Tarts

Originating from China,these gorgeous fruits rich in Vitamin A and C make a delicious juicy topping for the tarts with hint of spices.


Often pies,biscuits and tarts call for saturated fats such as butter or shortening for a crumbly scrumptious crust.Instead of generous use to solid fats which can clog the arteries,use fat under limits.2 tablespoons for 3 servings is well under the limits for this mini tarts recipe.

Recipe
Makes about 6 mini tarts.
Serves 3
Ingredients
For Crust
1 cup Whole wheat flour
1 cup all purpose flour
2 tablespoon Organic butter or Vegetable Shortening(Trans fat free),cold and cut in cubes
1/4 teaspoon salt
1/2 teaspoon fresh ground cinnamon
2-3 tablespoon cold water

For Topping
2 peaches or nectarines(fresh please not canned),chopped
2 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Method
Prepare the dough
Sift the flours,salt and cinnamon in bowl. Mix in the butter or shortening,using a food processor pulse while adding the cold water ,until just combined in to a crumbly mixture. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes

Prepare the Topping
Mix all the ingredients under the topping list about 5 minutes before rolling the crust.
Bake the tarts
Preheat Oven to 350F
Unwrap the dough. Spread some all purpose flour on work surface.Divide the dough in to 6 equal portions.Using a rolling pin, roll out the dough about 4 inches in size.Place the dough on a baking tray and put the fruit filling in the center leaving out the edges.Bake for about 15-18 minutes until the edges of tart are lightly crisp.Serve warm.



These peachy tarts are off to Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Hachapuri(Cheese bread) with Olives Green Mung Stew

Hachapuri
The Georgian cheese bread Khachapuri\Hachapuri adapted from Nigella's Feast was by far the cheesiest bread I ever baked.I usually don't cook with cheese that is not low in fat.Thankfully in this recipe all the 3 cheeses used are available in low fat\fat-free ,which is appropriate for those concerned about the high fat\high cholesterol in the Cheese.If you love cheese but are worried about its high cholesterol use low fat\fat free cheese which have relatively lower cholesterol,and Organic is even better.
The hachapuri is like the stuffed cheese pizza,only that we don't use yeast but baking soda instead.My hacahpuri seemed to have puffed more that expected,you could slightly reduced the quantity of baking soda if liked.This bread is great for dunking in a hearty stew and can easily feed 4 starving souls.
Ingredients
For Dough
1 cup whole wheat flour
1 1/2 cup of all purpose flour
1 cup fat free Yogurt
1 Organic egg,reserve half for the filling.
2 tablespoon butter
2 tablespoon Olive oil
1 teaspoon baking soda
1/2 teaspoon salt
For filling
3/4 cup fat free ricotta cheese
3/4 cup reduced fat feta cheese,crumbled
1/2 cup partly skimmed mozzarella,grated

Method
Combine the flours ,salt and soda in a bowl.In another bowl,whisk the egg,reserve half of it for mixing in to the cheese filling and with the egg for the dough, mix in the yogurt and butter,using a fork break the butter in to the mixture.Now add this mixture in to flour and make a dough and lightly knead until smooth.Cover and let rest for about 20 minutes.

Preheat oven to 425F.
To prepare the filling ,crumble together ricotta and feta and grate in the mozzarella.Add the reserved egg and beat the cheese mixture together.
Sprinkle some all purpose flour on the work surface.Divide the dough in to 2 equal portions.Roll one portion in to a circle about 4 inches,spread the cheese filling and leave the small border around the edges.Fold in the edges to seal the outside of the bread.Sprinkle some flour and lightly press and place the dough on the greased baking sheet.Repeat the same with the other half of the dough.

Bake the bread for about 15-20 minutes until golden brown.Slice in to wedges while still hot and serve warm with soups or stews or curries.

Any leftovers can be stored for 2-3 days in a refrigerator,reheated before use.
This cheese bread is my entry for BBD-Cheese Bread,hosted by High on Hog

Olives Garlic Green Mung Stew
Bharti's quick fix Tomato and Garlic Mung Soup was the hearty accompaniment with this lofty cheese bread.I added Olives for more flavor and made it in a thicker stew's consistency.

Ingredients
1 cup Green Whole Mung Lentils
1/2 cup green and black olives,pitted and sliced.
3-4 cloves medium garlic cloves,crushed and chopped
1/2 teaspoon Turmeric
3/4 teaspoon chilly powder
3/4 teaspoon ground spices(like cardamoms,cloves ,cumin and cinnamon)
1/2 teaspoon cumin seeds(Zeera)
1 cup tomato sauce(I used pasta sauce for more flavor)
2 Tablespoon Extra Virgin Olive Oil
2 tablespoon chopped herbs,I used Cilantro
Salt as per taste

Method
Wash and Soak the lentils for 15-20 minutes.
Heat oil in a pressure cooker(PC) or skillet with lid,add the cumin seeds,after few seconds add the chopped garlic .Don't let the garlic burn,after about a minute ,add the tomato sauce and spices.Drain all the water from the lentils and add to the mixture along with the sliced olives,add 2 cups of water and season with salt.Cover and cook until lentils are tender 12-15 minutes on medium high heat in a PC and 40-50 minutes in a skillet.Uncover and stir and simmer for another 5-10 minutes until gravy thickens,garnish with chopped herbs and serve hot with bread\roti\parathas.

Whole Wheat Ginger Spice Cookies

Ginger snap cookies are one of the America's favorite spice cookies made with ginger and spices like cinnamon,cloves and nutmeg.I used fresh ginger instead of ground dry ginger to add real zest to the ginger snap cookies.Just the other day a good friend of mine gifted me a box of fresh spices mix (aka garam masala),I could almost instantly feel the potency of the spices with the strong aroma and heat from taste of the spices.Only one teaspoon of the fresh masala was enough to spice up the cookies. I don't use molasses so used date syrup instead,although not very sweet these cookies were by far the spiciest cookies I ever tasted,just right to beat the chill in the air.
Ingredients
2 cups Whole Wheat flour
1 teaspoon freshly grated ginger
1 teaspoon Spice mix(ground cinnamon,cloves,cumin and black pepper)
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup date syrup or molasses.
1 large Organic Egg
4 tablespoon butter,softened
2 tablespoon olive oil
2 tablespoon sugar crystals or raw sugar for topping

makes about 16-18 medium size cookies.
Method
Mix the flour,baking soda,salt and spices in a bowl.In another bowl beat butter and sugar until smooth,whisk in the egg and the syrup.Mix in the egg mixture in to the flour mixture and knead in to a smooth dough.Sprinkle all purpose flour on your work surface and roll 2 logs with the dough.Slice using a knife,dip one side in to the sugar crystals and lay on a greased cookie sheet spacing them about 2 inches apart.bake for about 15-20 minutes until cracked on the top and lightly browned.cool on rack and store in air tight container.

These spiced up cookies are my entry for Meeta's Monthly Mingle :World of Spice cookies.Can't wait to see the round up of spicy cookies.

Whole Grain Blueberry Almond Banana Muffins

I wonder why the grains milled off from nutrients(Vitamins,antioxidants,proteins and minerals) and label as enriched flours? Isn't that deceiving? .Think about all the valuable nutrients lost when a grain like rice or wheat is milled. Even after enrichment, milled grains do not have as many nutrients as whole grains, and they do not provide as much fiber, if any. Remember everything we cooked with plain white smooth All-purpose flours can be substituted with wholesome whole grain flour.
I make these wholesome muffins at least once a week ,with different fruits. Its light on sugar too hence good for kiddie lunch box.
Ingredients needed are
2 cup Whole Wheat Flour
1 ripe Banana,mashed
1/2 cup fresh blue berries\Currants(Used dried fruits if fresh fruit is not in season)
1/4 cup almonds coarsely chopped.
2 organic eggs
2 tablespoon Pure Organic Honey or use 1/4 cup Agave nectar for a healthier sugar free alternative
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 cup Olive oil
1/4 teaspoon salt

Makes about 6 medium muffins
To make the muffins
Preheat oven to 400F
In a large bowl,sift together the wheat flour,salt,baking powder and soda.
whisk the eggs,oil and Honey ,fold in mashed banana and blueberries. Mix this egg mixture in the flour mixture.
Line you muffin tray with parchment cups or spray with cooking spray. Fill each cup 3/4 full.
Bake for about 20minutes, until toothpick inserted in the center comes out clean.

These hearty muffins are my entry for JFI: Whole Grains hosted this month by Suganya.