American cartoonist Jim Davis said ‘Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.’ I remember this when I see carrots, zucchini, pumpkin and any cake. This recipe is for mini carrot cake made in a microwave. It also happens to be Egg free and can be veganized easily. The whole process takes about 10-12 mins including the preparation, baking and resting time. Eating time differs from person to person. It takes 2 mins for me to attack and devour!
I baked cookies today. So I shall call myself cookiewali!
For the non-Indian readers, ‘wali’ is the suffix for female gender and ‘wala’ for male gender. Recently, I came across a thread in an online forum where a home baker was addressed by her client as ‘cakewali’. Going by the same suffixation, an IT personnel is computerwala/wali, an oscar winning actor is nautangiwala/wali, a chemist is dawaiwala/wali, a renowned chef is bawarchi, a pâtissier/ chocolatier is halwai and so on.
It sounds funny, right? Politically and technically it’s not wrong. At the same time, it’s about being sensitive and respectful to your fellow being. Addressing someone by their name is a kind gesture. Trust me, it costs nothing!
Wholesome breakfast muffins made with ingredients right from your pantry. Ripe bananas lend sweetness, plain yogurt lends moisture and wheat bran lends texture to these fiber rich nutritious muffins.
Chock full of almonds and almond butter in a bite is what I wanted in a cookie. These Almond Butter Cookies are made in a jiffy for tea. As I was clearing the refrigerator, I found half a bottle of almond butter that will head towards the bin next month. As usual, I was browsing through my bake books for a recipe that I can use up the almond butter. Finally, I found Dorie Greenspan’s Peanut butter crisscrosses. This recipe came to form by tweaking the original one. And I sprinkled colored sugar. Cute! ain’t it? When PR returned home, I offered these for tea and he gave me that ‘Are you kidding?’ look. Well, I know colored sugar is mostly for kids but WTH? I like cookies with colored or regular sugar. The taste is what matters and this one is a winner! The day I baked these almondies was a RAINY day in San Jose. We hardly had sun light for an hour or so. This is the best picture I could shoot with my mobile instagram.
Yet another healthy baked breakfast. This savory muffin can be made ahead and stores well up to 3 days. Fresh corn kernels and chopped spinach adds flavor and nutrients to this golden muffin. Serve with creme fraiche.
Zucchini or courgette, the summer squash is heartier when cooked than eaten raw like it’s counterpart cucumber. It’s nutrient-dense and excellent source of vitamins and minerals. Despite saying all this, I couldn’t convince PR (the husband) to add ‘zucchini’ in our daily cooking. He thinks it’s a flavorless water loaded vegetable. So, I added this low-calorie squash to the bread. Yes! a squash in the bread. This being partly a whole grain bread absorbs the moisture of the zucchini. The apricots and coconut palm sugar adds mild sweetness, orange zest and cardamom adds aromatic flavor and the dark rye and whole wheat adds nutritional goodness to this loaf.
If you’re venturing into baking bread for the first time, I strongly suggest you bake this generic recipe (white sandwich bread) to get the hang of bread baking. You’ll see magic happen when you mix the flour with yeast, water and salt. Initially a shaggy mess will marry in harmony and transform into a beautiful puffy loaf. Baking this loaf as my first yeast bread taught me a great deal about flour, gluten, kneading, yeast, baking temperature and shaping.