Sunday, October 30, 2016

Quick and easy patty recipe!

I love patties, but always thought they were a lot of work, till I figured this out :-)

Here is my easy peasy patty recipe, that you can tweak to your taste.

  1. Steamed veggies - Potato, carrot, cauliflower, peas, beans, as per your choice. You can have more or less veggies as per availability.
  2. Whole wheat flour (Atta)
  3. Roasted and powdered Oats
  4. Ghee (clarified butter) - optional
  5. spices - as per taste
  • My patty base is potato, so I take that a little more than other veggies.
  • Take all veggies in a bowl and mash well with fingers. Add green peas finally as I don't like to mash them too much.
  • Spices to be added - 
    • pinch of turmeric
    • Jeera powder
    • Garam masala (optional - I don't include this for the toddler)
    • pepper powder or red chilli powder (optional)
    • Italian herbs (optional)
    • Salt (as per taste). Avoid salt for babies <1 br="" old.="" year="">
  • Add a spoon of Ghee, Atta and Oats flour and mix well to achieve patty consistency. The mixture should not be too sticky or too thick.
  • Pat the mixture into circle or oval shaped patties and keep them ready.
  • You can shallow fry on a tawa or deep fry in a pan with little ghee or oil.
  • I cook them in my Usha Halogan Oven.
  • Grease a plate with some ghee and arrange the patties on the plate.
  • Cook at 150 C for 15 minutes. Turn the other side and repeat. A thin crust is formed.
  • If you want it to be crisper, increase temperature to 180 C and time 12 minutes on each side.
  • Enjoy hot with mint chutney or tomato sauce as a snack :) 
  • You can also use this patty inside a burger bun with lettuce and fresh veggies to make a Veg Burger!
  • You can make the base ingredient as soaked and ground Channa to make tasty Channa patties. Healthy protein rich option.
  • Veggies can also be blended in a blender along with a green chilly for spice lovers.
  • Add a spoon or 2 of corn flour for crispiness.
  • The patty can also be coated in bread crumbs before frying - for crispiness.

Friday, October 28, 2016

Baby friendly Apple-banana-eggless-whole wheat cake

I love baking and I have been exploring eggless, baby friendly recipes for a while now..After following several YouTube channels and blogs, here is my version of Baby-friendly eggless cake.

  1. Atta (1 cup)
  2. Ripe Banana (2)
  3. Apple (1)
  4. Baking Soda and baking powder (half a teaspoon each)
  5. Honey (optional)
  6. Butter (quarter cup) or Vegetable oil (quarter cup)
  7. Handful of raisins (optional) 
  8. Yoghurt (2 teaspoons - optional)

  • Sieve the Atta (Whole wheat flour) along with half a teaspoon of Baking Powder and Baking Soda.
  • In a blender, add Bananas and apple and blend well.
  • Mix the blended Apple-Banana mixture into the Atta. Make sure there are no lumps.
  • Slowly add the Butter/oil and contiue mixing. 
  • You can include the honey at this stage, depending on how much sweetness you require.
  • Optional sweeteners - dates or raisins can be blended along with Apple and Banana for extra sweetness if needed.
  • Check the consistency of the batter. Should not be too thick or too runny. Just enough to be pourable or spreadable by spoon.
  • Add raisins at this stage. If you wish, you can include some walnuts as well.
  • If the batter is too thick, you can add a teaspoon or 2 of yoghurt. Or if it is too thick, adjust with a little extra Atta.
  • Baking tray - you can use as per your oven. Grease by applying butter and lightly dust with flour.
  • Baking timing depends upon the oven. 180 Degrees Celsius for 40-45 minutes. Check with a fork at around 40 minute mark. 
The following steps are specific to my oven.
  • I use a Usha Halogen Oven and I find that the top becomes too crusty, while the bottom is still uncooked. To balance this, I baked at 180 Degrees Celsius for 25 minutes (with the top covered), 10 minutes with the top exposed for crust to be formed.  
  • Let the cake remain in the oven for about 15 minutes. Slowly take it out and invert. If the bottom still feels slightly uncooked, pop it into the oven for 5 minutes at 180 C (with the inverted side up).
  • Let it completely cool before slicing :-)

And here's the completed cake :-)

A bit of chocolate sauce on top, just about completes it :D

This is perfect for snacks, or as a travel food and stays good for 2-3 days in a airtight container. Can be used refrigerated for upto 1 week.

Alternative (Healthy) Baking!

This is something that I have been exploring for about 2-3 years now. Traditional baking recipes call for use of All purpose flour (Maida/R...