I love savoury biscuits that too along with herbs, i often do these sort of savoury biscuits eventhough we have sweet tooth..This time i tried out some savoury biscuits combining barley flour along with all purpose flour and prepared this cute looking savoury biscuits with finely chopped spring onions spiced up with pepper powder, flax seeds, nigella seeds and few red chilly flakes..This biscuits  tastes excellent when they are served with cream cheese topped with some oven roasted bellpepper chunks or else with guacamole y not either with hummus as an appetizier or either simply with a cup of coffee for snacks..We love it and am sending to CWS-Nigella Seeds guest hosted by Umm, event started by me and to Only Event-Low OIl/LOw Calorie guest hosted by Priya,event by Pari and to Srivalli's Kid's Delight-Finger Foods and finally to Akila's Dish Starts With 'B'.



1cup All purpose flour
1/2cup Barley flour
1/4cup Spring Onions (chopped finely)
1tbsp Nigella seeds
2tbsp Flax seeds
1/2tsp Red chilly flakes
1/2tsp Pepper powder
2tbsp Olive oil
Salt
1tsp Baking powder

Mix the flours, baking powder, salt, pepper powder, chilly flakes, nigella seeds, flax seeds,spring onions in a bowl, add the olive oil and enough water and knead everything together as soft and smooth dough, keep aside for half an hour..

Preheat the oven to 350F,line a baking sheet over a baking tray..Dust and roll this dough as large dish, cut as any shape as u desire with cookie cutters, arrange the biscuits over the baking sheet and bake for 20-25minutes until the crust turns golden brown..let them cool completely..

Enjoy with cream cheese, guacamole or simply with salted butter..

Basboosa, a famous Arabic dessert which is quite famous in Middle Eastern countries and each and every country have their own way of making this sweet dessert, i went for simple, quick and easy way of making this basboosa , this semolina cake prepared with semolina flour,butter,baking powder, sugar, milk and syrup prepared with sugar, water and lemon juice..I prepared this special dessert to celebrate a special day today and am happy that i tried a different sweet to celebrate this day from Arabic cuisine..This cake tastes too delicious and absolutely divine when served warm, yea we loved it much..U can also enjoy them once they get cooled and served along with a scoop of vanilla icecream, my H enjoyed this cake with icecream while we enjoyed this cake warm and needless to say that this cake vanished within few hours...This cake was super moist as this cake was soaked in sugar syrup once they get baked..Sending this cake to AWED-Saudi Arabia guest hosted by Niloufer, event by DK and to Akila's Dish Name Starts with B...



2cups Semolina flour
1/2cup Melted butter
1/2cup Sugar
1cup Milk
1/2tsp Baking soda
1tsp Baking powder
Few cashew nuts

For Syrup:
1/2cup Sugar
1tbsp Rose water
1tsp Lemon juice
1/2cup Water

Preheat the oven to 350F..Add the baking soda, baking powder to the semolina flour and keep aside...Beat together the melted butter,sugar,milk in a another bowl, gradually add the semolina flour and make a thick cake batter..pour this batter in a greased pan, arrange the cashew nuts over the batter..Now make the sugar syrup by combining sugar and water until the sugar gets well dissolved finally add the rose water and lemon juice, keep aside and let them cool..

Arrange the batter in the middle rack of the oven and bake for 25-30minutes until the top turns golden brown..take off the basboosa from the oven, immediately pour the syrup over the cake, let the cake absorbs completely the syrup..cut the semolina cake either as diamond or as square and enjoy warm, with icecream or with mint tea..

While browsing through Aparna's My Diverse Kitchen, i got hooked to this crunchy and easy Anzac biscuits..Immediately i tried them out sterday evening for our snacks..This ANZAC biscuits have a beautiful story and there were many versions regarding the origin of this biscuits..This ANZAC Biscuits are a sweet biscuit popular in Australia and New Zealand, made using rolled oats, flour, coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.It has been said that the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.. Today, ANZAC Biscuits are manufactured commercially for retail sale and are popular in Australia and New Zealand...I really wanted to make this biscuits since its goes for very easy ingredients and as Aparna told i dont have neither corn syrup nor golden syrup so i followed exactly as she went for honey and this biscuits turns prefect golden, crunchy outer and chewy inner, u can check Aparna's ANZAC biscuits here..We enjoyed having along with a cup of coffee and we loved it..This ANZAC biscuits goes directly to Kid's Menu hosted by Neha..



1cup Rolled oats
3/4cup Packed brown sugar
3/4cup All purpose flour
3/4cup Dessicated coconut
1/4tsp Salt
1/4cup Butter
2tbsp Honey
1+1/2tsp Baking soda
3tbsp Boiling water

In a bowl mix together the rolled oats, brown sugar, all purpose flour,dessicated coconut and salt together..melt the butter, add the honey and give a stir, now add the baking soda to the boiling water and stir in to the butter-honey mixture..

Now add this wet mixture to the dry ingredients and turn as firm dough, take a tablespoon of dough and rolll it as a ball, flatten slightly with your palm, if the dough is of correct consistency, u will be able to roll as smooth ball..if the dough is bit dry add water or if its too wet, add enough flour..

Preheat the oven to 160C, arrange the flattened biscuits and bake for 12to 15minutes in middle rack, put off the oven once the biscuits turns golden brown, take care not to burn them..Let them cool completely and conserve them in an air tightened box..

Today was something special for me, yea my little one celebrated his birthday and i prepared this simple and quick cake in microwave oven just within 5 minutes, Easy breezy cake gets ready in less time when compared to baking in oven... i used small bowls to make this cake instead of using cake moulds for making this spongy cake...Also i prepared this cake without egg by using apple cider vinegar and baking soda which replace prefectly the egg in this cake, this cake turned out super spongy, moist and super soft at the same time its a vegan cake..We had a small birthday party with our family members and everyone enjoyed having  this super delicious chocolate cake when they were still warm..Sending this yummyilicious cake to Apy's ongoing event calling for No Bake Cake Event and to Pari's Kids Delight and finally to Srivalli's MEC-Potluck Party & 365 Days of Cooking...



2cups All purpose flour
2tbsp Almond powder
1/4cup Dark chocolate powder
3/4cup Sugar
1/2cup Oil
1tsp Baking Soda
1tbsp Apple cider vinegar
1cup Hot water
Few almond flakes

Whisk sugar, oil, hotwater together until the sugar gets dissolved, mix together all purpose flour, baking soda n keep aside...now add the vinegar, dark chocolate powder to the whisked oil n sugar mixture, mix everything together, gradually add the flour with baking soda and beat everything until they turns a smooth batter..


Grease small bowls with oil and pour this cake batter and springle few almond flakes, cook for 5minutes in high in microwave oven, repeat the same process until the cake gets ready...


Enjoy warm..

Sometimes i used to prepare snacks with watever left in my fridge, thats the way i prepared this mixed veggies and sago cutlet, i soaked sago earlier for making some Sago Pepper Bonda and they were some leftover soaked sago, with which i finally wanted to make some snacks for our sunday evening, while going through my fridge there were few leftover veggies like carrot, cauliflower, broccoli,french beans..Immediately my mind went for a mixed veggies cutlets, however i finally decided to make out this sago and mixed veggies combo for making these crispies, this cutlet tastes fantastic along with ketchup also as usual its very simple and quick..I used the bread crumbs directly along with the sago and mixed veggies mixture instead of making a crust with them..Its really very tasty, easy and crispy snacks to enjoy..



2cups Mixed Veggies (pressure cooked)
2nos Potatoes (pressure cooked)
1/2cup Sago (soaked for 2 hrs & strained)
1no Onion (chopped)
2nos Green chillies (chopped)
Few curry leaves
1tsp Garam masala powder
1/2tsp Fennel seed powder
1/4tsp Ginger (crushed)
1/4cup Bread crumbs
Salt
Oil for shallow frying

Combine the cooked mixed veggies, cooked potatoes, soaked sago, garam masala powder, fennel seed powder, bread crumbs in a large bowl, meanwhile heat few drops of oil and saute the chopped onions, chopped green chillies, crushed ginger and curry leaves until the onions turns transculent..Add this cooked veggies along with the already prepared sago-mixed veggies mixture..Mix everything well along with enough salt, make small balls from this mixture and keep aside..

Heat the oil for shallow frying,drop gently the already prepared patties and fry on both sides in medium flame until the crust turns golden brown...Enjoy with ketchup for evening snacks..

In Italy, cibatta means slipper which leads many people to call this bread as slipper bread..Ciabatta bread was invented by Italian bread bakers and become very popular throughout the rest of the world, this bread have a very distinct flavor and its very versatile bread to enjoy with anything from appetizier to sandwich..I love ciabatta bread and we buy it for our sandwich, before starting making this ciabatta bread at home i went through my baking books..Finally i got hooked with a simple oval shaped ciabatta bread and immediately i prepared them, i was really nervous about the dough as they got stuck with all over my finger and had a great time to shape it...Once baked this bread was excellent, i can say that its really worth to try out this beautiful bread at home..



3cups White strong flour (i used the white bread flour)
2tsp Active dry yeast
1tsp Sugar

Sometimes with few bread slices we can prepare many delicious dishes na, most of us will agree with me, yesterday while preparing our lunch, i wanted to make some side dish with sweet corns as cutlet, but my vegetable basket was quite empty and i wasnt  able to find out even a single potato..Fortunately my pantry is always filled with bread slices, immediately i soaked few whole wheat bread slices and prepared this delicious cutlet within few minutes..This cutlet is quite easy to prepare also very tasty, which goes prefectly as side dish for rice dishes at the same time for snacks with ketchup..Even if u have some sudden guest, this cutlets will get ready in few minutes and u can serve them along with a cup of coffee..



5nos Bread slices
1cup Sweet corn
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Garam masala powder
1/2tsp Cumin seed powder
Salt
Few curry leaves
Oil for shallow frying

Heat few drops of oil, saute the chopped onions, chopped green chillies until the onions turns transculent and keep aside, soak the bread slices and squeeze out the excess of water...take the bread, sweet corn, garam masala powder, cumin seed powder,curry leaves, salt and sauteed onions, green chillies in a bowl, mix everything well..make a medium sized cutlets from the mixture, heat enough oil for shallow frying, fry the prepared cutlets and cook on both sides until the crust turns golden brown..

Enjoy warm!

Recently i got a pack of mixed seeds from an organic shop,i got hooked with those healthy seeds and i started adding those mixed seeds nowadays while making my breads..But once that seeds packet got finished, i prepared myself a mixed seeds with flax seeds, pumpkin seeds which i saved and roasted it for snacking also with white and black sesame seeds..I went for a whole wheat flour along with these mixed seeds and chilly flakes to make out this healthy bread, loved this healthy bread along with cheese spread and enjoyed having this bread also along with soups...This bread was super crunchy coz of the seeds i used for..Pumpkin seeds are excellent source of magnesium and phosphorus also good source of iron while flax seeds have excellent benefits of lower cholresterol and blood pressure and finally the sesame seeds are rich in calcium, iron and many other health benefits..This bread goes fantastic along with a warm thick soup, just dip the bread slices and enjoy the soup, i do this sort of breads to enjoy together along with any sort of soups while its winter but anyhow i love this bread along with Velouté de Poireaux and with cold soups while its hot....



5cups Whole wheat flour
1cup Multi seeds (flax seeds, sesame seeds and pumpkin seeds)
1/2cup Olive oil
1tbsp Chilly flakes
2tbsp Dry active yeast
Salt
1tsp Sugar
1+1/2cup Luke warm water
Few flour for dusting

Mix the yeast, salt and sugar in luke warm water, stir well and leave in warm place for few minutes until the yeast turns foamy..Keep aside..Take the whole wheat flour, multi seeds, chilly flakes in a mixing bowl, make a well and add gradually the olive oil and foamy yeast, knead as a soft dough.. place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place..let them sit for an hour until they double the volume..Punch down the doubled dough, knead slowly the dough dusted with wheat  flour...Shape the dough as a disc,make some slashes over the shaped dough, springle few flour and arrange over a baking sheet, leave them until they get raised or for half an hour in a warm place..



Preheat the oven to 350F, bake the bread for 20-25minutes until the crust is nicely brown and firm..enjoy with cheese spread or with soups..

Needless to say about the health benefits of tofu, the famous soya cheese..Its quite a routine for me to get tofu packets whenever i go to nearby Chinese store, this time i was planning to make out something spicy at the same time as a side dish to enjoy along with rice..While going through Divya's space, i got hooked with this chilli tofu which sounds prefect for me to make out immediately with the extra firm tofu i bought...Its really very quick and easy to prepare, i prepared quite like a dry chilli tofu, while Divya went for a gravy like dish..Everyone at home liked this mildly spicy chilli tofu with rice and for dinner along with rotis..Healthy dish to enjoy even as a appetizier,definitely a feast for vegan lovers..I have added more bellpepper cubes and skipped the green chillies which i replaced with chilli sauce in my chilli tofu apart from that i didnt made any changes and followed exactly as like Divya went for this chilli tofu..



1cup Tofu cubes
1no Onion (big & cubed)
1tbsp Ginger garlic paste
3tbsp Tomato ketchup
2tbsp Soya sauce
2tbsp Chilli sauce (can decrease if needed)
2nos Green Bellpepper (cubed)
2tbsp Cornflour
Oil
Few Spring Onions (chopped)

Heat few drop of oil, fry the cubed tofu until they turns golden brown on both sides, keep aside...Heat enough oil in a pan, add the cubed onions and ginger garlic paste, saute until the onions turns transculent and the raw smell goes away, now add the cubed bellpeppers saute for few seconds, keep them crunchy..Add immediately the soya sauce, ketchup,chilli sauce and saute for a minute..finally add the tofu cubes, give a stir..make a thin sauce with cornflour and water, cook until the sauce get thickens..

Garnish with chopped spring onions and enjoy with rice, noodles or rotis..

I have never tried salads with zucchini, the low caloric veggie which is quite versatile and u can make any sort of dishes with this green veggie, i wanted to make out some salads with zucchini and finally prepared quite an easy salad which we loved having coz this salad goes for simple veggies and it tastes fabulous when served chilled...This time i picked pale green zucchinis which are very much crunchy and dont have that much bitterness presents naturally when compared with dark green zucchinis..Simple, refreshing and a prefect summer salad to enjoy without any guilt and tastes delicious when served along with some grilled meats or seafoods also this salad goes perfectly awesome even if u carry them for picnic...



1cup Zucchini (peeled & grated)
3nos Tomatoes (cut as circles)
4nos Shallots or 1/4cup red onions (chopped)
10nos Mint leaves (finely chopped)
Salt
Pepper powder
Olive oil

Add few pinches of salt to the grated zucchini and let them sit for few minutes in a bowl, drain the excess of water, squeeze out gently the zucchini and take them in a bowl along with tomato pieces, chopped onions, chopped mint leaves, give a stir and arrange in fridge atleast for an hour...meanwhile mix the pepper powder, salt and olive oil together..Add this simple dressing to the salad just before serving and enjoy the salad..Take care not to add the dressing earlier else the salad will turn watery coz of the zucchini..

Healthy banana muffins which suits prefectly for a lazy morning breakfast and for a simple evening snacks..I prepared these muffins today with whole wheat flour, rolled oats,almond powder, mashed banana puree, this muffins are low fat, eggless at the same time they were really soft,moist and tasty...This muffins vanished within few minutes, that too we loved having them when these muffins were still warm..Quick muffins suits prefect to carry even for picnics or for lunch box...A fabulous kid's friendly snack..



1+1/2cups Whole wheat flour
1/2cup Rolled oats
1+1/2tsp Baking powder
1/4tsp Baking soda
1/2cup Brown sugar
1/4cup Oil
3nos Bananas (mashed)
1/2cup Milk
1/4cup Almond powder

Preheat the oven to 350F..Take the whole wheat flour, rolled oats,baking powder, baking soda, almond powder in a bowl, mix the mashed banana,oil,sugar and milk with a wooden spoon in a another bowl until the sugar gets dissolved..gently fold the dry ingredients to the wet ingredients, dont overmix the batter else the muffins will turn hard..Spoon the batter to the muffin tins springle few oats on the top and bake for 20-25minutes until a toothpick inserted in the center comes out clean..Let them cool..

Enjoy warm!!

We are having a long weekend this week, yeah even today its not a working day and had a brunch coz of late wake up, its really very fun to have a long weekend with a bright sunny day..We guys planned to go for picnic since its already hot and sunny..Before leaving, i wanted to post this easy breezy paniyaram, which i prepared sterday for our evening snacks with some grated apples and applesauce,with whole wheat flour and almond powder...This apple paniyaram tastes super delicious, an elegant snack which is quite very easy and get ready within few minutes, everyone at home enjoyed this apple paniyaram simply as they are already goes for sugar and especially kids love this fantastic and cute paniyarams...Sending to Akila's Dish Name Starts With A..



1cup Whole wheat flour
1/2cup Grated apples
1/2cup Almond powder
3tbsp Applesauce
1/4tsp Baking powder
1/2cup Buttermilk
3tbsp Sugar
1/4tsp Cardamom powder
Oil

Take the whole wheat flour, almond powder, sugar, cardamom powder,grated apples, apples sauce along with baking powder in a bowl, add gradually the buttermilk, until they turn as a thick batter..

Heat the paniyaram pan with few drops of oil, pour a tablespoon of this batter, cook everything in simmer until they get well cooked on both sides by turning them..Serve hot..

Apples, its has been a long i had fresh apple chunks, coz of my allergic problem i couldnt eat them directly, i have to cook them either as tarts or as applesauce or in cakes..Its really a big problem for me to go through farmer's markets during spring, i have to ask the vendor to choose the fruits or veggies coz of my allergic problem, yea wat to do its gonna be almost three years am suffering from this allergic problems, anyhow once the spring go away, i can enjoy very much the summer..Last week my H got a bag of red apples, after preparing some applesauce there were still some cute red apples laying in my fruits basket, my babies enjoyed them as salads somehow still two apples were sitting sadly..Finally i ended them as muffins using olive oil instead of butter along with whole wheat pastry flour and hazelnut powder as i got a pack of hazelnut powder which was sitting in my pantry since a long too..This is how i prepared this apple muffins with hazelnut powder to give them a fabulous flavour and nutty aspect to this usual apple muffins...




2cups Whole wheat pastry flour
1/2cup All purpose flour
1/2cup Hazelnut powder
1/2cup Sugar
1/2tsp Cinnamon powder
1cup Apples (grated)
1tsp Flax seed powder
1tsp Baking powder
1/2cup Olive oil
1/2cup Hot water

Mix the whole wheat pastry flour,hazel nut powder,all purpose flour with cinnamon powder and baking powder in a large bowl.. Preheat the oven to 350F...Now mix the olive oil, flax seed powder,grated apples and sugar, whisk everything well until the sugar gets well dissolved finally add the hot water and give a stir...fold the wet ingredients to dry ingredients using a spatula or a wooden spoon, dont over mix..Fill the greased muffin pan with the muffin batter and bake the muffins for 20-25minutes in middle rack..

Enjoy warm!!

I dont bother to make fresh bread loaves at home..I was quite familiar with bread baking nowadays at home and its quite like a game for me to make different variations in my home made breads, this time i tried this braided bread by adding sesame seeds and cumin seeds to give a zing to my usual herbed bread..This braided bread goes terrible prefect along with a cheese spread when served with a bowl of comforting warm soup..My family enjoyed each bite of this scrumptious bread and almost half of the bread vanished when they were still warm with cheese spread, we loved that much...Cumin seeds add a fabulous flavor to this bread and the dried parsley leaves i used in this bread goes awesome along with sesame and cumin seeds combo..I can say that this bread is also vegan as i used olive oil to prepare this bread and its completely egg free, a prefect bread even for vegetarian & vegan friends...



3cups Bread flour/All purpose flour
2tbsp Sesame seeds
1tbsp Cumin seeds
1tbsp Active dry yeast
1cup Luke warm water
1/4cup Olive oil
1tsp Salt
1/2tsp Sugar
1tbsp Dry parsley leaves

Add the active dry yeast to the luke warm water with sugar and salt, let them sit in a warm place for 5minutes, until the yeast turns foamy..Meanwhile mix together the bread flour, cumin seeds, sesame seeds, dry parsley leaves in a large bowl, add gradually the foamy yeast with olive oil and turn everything as soft and stiff dough..Grease a bowl and place the dough, let it sit for two hour in a warm place..

Preheat the oven to 350F,line a baking sheet over a baking tray, just grease slightly the baking sheet with olive oil..punch the dough down,divide them into 3 portions... roll them well to form as smooth balls..Roll each ball as thin ropes..braid the ropes together, press the dough nicely the both ends..Place the braided loaf on a greased baking sheet, brush them simply with olive oil....Bake them for 25-30 minutes until the crust turns brown..Let them cool for few minutes before serving...

Enjoy with any spread!!

Strawberries are coming now everywhere as here its spring, its a peek season for strawberries and we dont get tired for picking a basket of this sweet berries from the farmer's market, which are packed with vitamin A & C,folic acid and iron..While quinoa is a super food loaded with fiber,essential fatty acids like omega 3 & omega 6..This power grain are my favourite grains and i couldnt stop making bakes, main courses, salads etc..Here is a simple, delicious, eggless and healthy cookies which i prepared few days back, this cookies tastes awesome and we enjoyed having them bit warm and the small batch i have prepared vanished within few minutes...To make them more healthier i have added oats along with flour to prepare this cookies..



1/2cup Cooked Quinoa
1cup All purpose flour
1cup Rolled oats
1/2cup Strawberries (chopped)
1/2tsp Vanilla extract
1tsp Baking powder
1/4cup Sugar
5tbsp Butter (room temperature)
1/2cup Buttermilk

In a small bowl, beat the sugar, butter until they turns soft, add gradually the vanilla extract, butter milk and keep aside..Meanwhile combine the cooked quinoa, all purpose flour, rolled oats, chopped strawberries and baking powder together, mix well...add gently the wet ingredients to the dry ingredients, mix everything well..

Preheat the oven to 350F, line a baking sheet over a baking tray...make a small ball from the mixture and arrange over the baking sheet, bake them in middle rack of the oven for 20-25minutes...

Enjoy warm!!

Draniki, a delicious potato pancakes which ressembles quite like potato latkes or hash browns..This is a easy breezy pancakes which can be ready within few minutes and the difficult part of making out this pancakes is to grate the potatoes else this is easy pancakes to enjoy without any guilt...This Russian pancakes goes for grated potatoes,flour,baking powder and buttermilk, u can add egg to this pancakes, which i didnt used in this pancakes..How u seen ,u just need very less ingredients to prepare this droolworthy draniki..Some peoples used to grated onions to their draniki which i completely skipped in this recipe, coz already grating potatoes made me tired and i dont want to grate again onions for this pancakes..Sending this delectable draniki, potato pancakes from Russia goes to AWED-Russia guest hosted by RV of  Food for 7Stages of Life, event by DK...



5nos Potatoes (peeled & grated)
2tbsp All purpose flour
Salt
1/2cup Buttermilk
1/4tsp Baking soda
Oil

Take the grated potatoes along with all purpose flour, salt, buttermilk, baking soda, (can also add eggs if needed) in a large bowl, mix everything well and this mixture turns bit thick to pour..Heat enough oil, pour a small ladle of this potato mixture, cook on both sides until they turns golden brown..

Serve draniki with sour cream or apple sauce..

Who will no to Mangoes, definitely not me..After baking some scones with mango pulp, i wanted give a try to a  bread i have bookmarked from Mango Bread from Champa's Stories from an Indian Kitchen..As i have used mango pulp for making scones, there were some leftover mango pulp which i wanted to finish very soon and Champa's mango bread tempted me a lot and pulled me to give a try to that gorgeous bread, I have adapted her mango bread and made few changes according to my sweet tooth by adding some chocolate chips,sugar and honey and skipped completely  the cardamom powder and wheat gluten she used in her bread but i have added few quinoa flakes to my bread..A fabulous breakfast bread with butter or with any spread or a fantastic snacks for kids when served along with a cup of milk..I have prepared this bread completely by hands when champa's version went for bread machine..I truly enjoyed making this fabulous bread..


1cup Mango pulp
1/2cup Honey
1/4cup Sugar
3/4cup Whole wheat pastry flour
2cups Bread flour
1/4cup Quinoa flakes
2tsp Dry yeast
2tbsp Butter (melted)
Salt
1/2cup Chocolate chips

Warm the mango pulp and add the yeast, salt and let it sit for few minutes, meanwhile take the flours,quinoa flakes in a large bowl and the foamy yeast, honey, sugar and butter to the flours,knead everything as a smooth dough...Arrange this dough in a greased bowl, cover with towel and arrange in a warm place for an hour until it get rise..After an hour, take out the doubled dough, punch down and add the chocolate chips to the dough..Preheat the oven to 350F..

Arrange the dough in a loaf pan,sprinkle few chocolate chips over the loaf, bake in middle rack for 30-35 minutes or the crust turns golden brown..Let the bread gets cool completely and slice it as per ur desire..

Enjoy this bread with any fruit jam or simply without any preserves...

Unfortunately we dont get rite now sweet mangoes here, but fortunately canned mango pulps are available in Indian groceries anytime of the year..I picked two tins of mango pulp when we went to Indian groceries last sunday..i was planning to finish all the leftover flours like ragi, pearl millet, soya and oats by making some baked goodies with my recent favourite grain quinoa, i bought a bag of quinoa flakes from the organic shop recently and i used everything to prepare this multigrain mango scones..I loved it, this fantastic mango scones tastes fantastic and a prefect healthy snacks or breakfast..Everyone at home enjoyed with a cup of hot chocolate while i had along with a cup of coffee...Incredible scones to enjoy without any guilt..


1cup Wheat pastry flour
1/4cup Ragi flour
1/4cup Pearl millet flour
1/4cup Soya flour
1/2cup Oats flour
1/4cup Quinoa flakes
1/4cup All purpose flour
1tsp Baking soda
1tsp Baking powder
1/4cup Flax seeds,sesame seeds,pumpkin seeds & sunflower seeds
1cup Mango pulp
1cup Sugar
1/2cup Butter

Beat together the sugar and butter until soft,meanwhile combine all the flours,all seeds and quinoa flakes together with baking soda and baking powder in a large bowl..Add the sugar-butter mixture to the dry ingredients and mix until the flour mixture turns as bread crumbs..add gradually the mango pulp and turn everything as a dough...


Meanwhile preheat the oven to 350F...Springle few flour over a baking sheet lined over a baking tray..place the dough over the flour and roll the dough as disc..cut the dough as 8-10 triangles..Bake this scones for 20-25 minutes or until its turns golden brown..

Its not a secret for anyone that am adding much quinoa and oats in our lunch menu, today am here again with a quinoa dinner rolls which i prepared with red quinoa,sesame seeds and whole wheat flour...Those cooked red quinoa looks soo cute and pretty in the dinner rolls and they ressembles quite like whole ragi grains..Needless to say that this red quinoa dinner rolls tastes too tasty and quinoa added in this dinner rolls turned out this rolls super delicious..We enjoyed having each and every bite of this healthy dinner rolls with a simple lettuce salad, this dinner rolls is eggless also vegan where i just used olive oil in the dinner rolls instead of butter or milk..


1cup Cooked Quinoa
2cups Whole wheat pastry flour or Bread flour
1tbsp Active dry yeast
1cup Luke Warm water
1tsp Salt
1tsp Sugar
1tbsp Sesame seeds
1tbsp Dry parsley leaves
1/4cup Olive oil

Mix the yeast,sugar and salt in a cup of  luke warm water and keep side for 5minutes until the yeast mixture turns foamy.. Take the cooked quinoa,dry parsley leaves, whole wheat pastry flour, sesame seeds mix everything well..slowly add the foamy yeast and olive oil and knead as a soft dough..place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place..let them sit for an hour until they double the volume..


After an hour, punch down the doubled dough and knead again, make 6-8 medium sized balls from the dough and arrange one by one in a greased mould and let them side again for an hour in a warm place...After an hour, preheat the oven to 350F..brush the breads with olive oil and bake in middle rack for 20-25 minutes until a golden brown crust forms over the bread...Put off the oven and take off the mould and let them cool..

Serve with salad !!

Eggless Quinoa Corn Bread!!! sounds new na...Yep i have prepared this quinoa corn bread yesterday for our dinner with cooked quinoa, stone grounded fine cornmeal as eggless version...Its definitely a delicious corn bread as eggless version and tastes truly delicious when served along with a bowl of soup, u can also prepare this quinoa corn bread as vegan just by adding almond milk or soya milk instead of milk and yogurt used in this dish..I have prepared this quinoa corn bread with a cup of cornmeal and cup of cooked quinoa, yeah i just gave a trial but its definitely worth to try this combination and am gonna try this quinoa corn bread with so many variations..Voila friends if u are reaching something to bake with quinoa and cornmeal,do try this eggless and healthy version of cornbread and am damn sure everyone at home will love to enjoy this delicious bread..This quinoa corn bread goes directly to Madhuram's Whole Grains Baking Event - Quinoa..


1cup Cooked quinoa+1tsp cooked quinoa
1cup Stone ground cornmeal (fine ground)
1tsp Baking soda
1tsp Baking powder
1/2tsp Chilly flakes
1cup Milk
1/4cup Olive oil
1/2cup Yogurt
1/4cup Honey
1tbsp Dry parsley leaves
Salt

Preheat the oven to 400F, line a baking sheet over a square baking pan...Mix the cooked quinoa, cornamel, baking soda, baking powder, chilly flakes, salt,dry parsley leaves together in a bowl, mix the milk, olive oil, honey yogurt in a another bowl, whisk them until everything gets well mixed...gradually add the wet ingreidnets to the dry ingredients..pour the quinoa cornmeal batter to the already prepared baking pan,springle the cooked quinoa over the batter and bake for 20-25minutes in the middle rack until the skewer inserted in the center comes out clean...

Cool completely and cut into pieces, enjoy with soups for dinner or with a cup of tea for snacks...