Monday, 16 October 2017

Chocolate Chip Brookie

Autumn is the season of beauty, of flowers, fragrances, colours and aroma.  Autumn is also the season of festivities, flavours, food, fun, frolic, and happiness. 

The balmy Sun, cold mornings, short days all add to the mirth. 

This weekend, we indulged in some festive baking and baked the much-awaited brookie.

When you bake a layer of chocolate chip cookie dough with a layer of brownie batter, you get brookie. It is a cookie-brownie match made in heaven. You can enjoy a fudgy brownie and a chewy chocolate chip cookie with each bite of the scrumptious brookie.

 We loved preparing two batters separately and then layering them. The batter was delicious and we licked a good amount of it.

We love them plain, we enjoyed the brookie with a drizzle of chocolate sauce and children were delighted to have with a dollop of vanilla ice cream.

Chocolate Chip Brookie


Brownie Batter

  • ¼  cup all-purpose flour
  • ¼  teaspoon salt
  • 1/3  cup cocoa powder
  • 1/3 cup melted butter
  • ½  cup caster sugar
  • 1 large egg
  • ½  teaspoon Vanilla extract

Cookie dough 

  • 2/3 cup all-purpose flour
  • 1/8  teaspoon Baking Soda
  • 1 pinch salt
  • ¼  cup butter (softened)
  • ½  cup caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup dark chocolate chips


Preheat oven to 180 degrees C. Grease the sides of one 9 inch round pan. Dust with flour. Line the bottom with parchment paper

For Brownie Batter-

  1. Whisk together flour and salt. Keep aside.
  2. In a large bowl, mix butter and sugar. Add cocoa powder. Stir well so that there are no lumps.
  3. Beat in the egg. Mix. Add vanilla extract and stir well.
  4. Add flour mix in two shifts. Stir well. You will get a very shiny and silky brownie batter.

For Cookie Dough-

  1. Whisk together first three ingredients in a large bowl. Keep aside.
  2. Beat butter and sugar until light and creamy.
  3. Beat in egg. Mix. Add vanilla extract.
  4. Add flour mix in two shifts and mix till well incorporated. Fold in half of the chocolate chips into the batter. Cookie dough will be thick.

Assembling -

  1. Pour the brownie batter into the prepared pan. Level the top with the back of a spoon.
  2. Now add cookie dough with a ladle. Level the top. Sprinkle the remaining chocolate chips on top.
  3. Bake for about 30 minutes or until the cookie dough turns golden and pulls away from the sides.
  4. Cool in the pan for 10 minutes. Slice and serve with chocolate sauce or ice cream.

My Tip: Do not overbake brookie. It will become dry. We want a moist and fudgy brookie.

Tuesday, 10 October 2017

Golden Garlic Sourdough Focaccia | #BreadBakers

Baking a bread has always been a pleasurable experience for me. A very empowering one in fact. To me, dough holds immense possibilities and options. How beautifully it transforms into a loaf or a roll really fascinates me. If you have hungry little ones at home, a loaf of bread really comes as a savior. Having baked a number of loaves, rolls, boules, pull apart bread, braided bread, focaccia I feel the journey has just begun.
Sourdough baking has always fascinated and intrigued me.  How I admire the beautiful sourdough bread home bakers bake. Having decided to take a plunge, I made my own starter following the guidelines of 
The starter was ready and the first sourdough bread was a Golden Focaccia also adapted from kingarthurflour with some changes. I added a lot of garlic and mixed herbs.

While the dough was rising, we heard the call of our pet squirrel in the mango tree. It was waiting for raisins we give her every day. It comes down and takes from our hands and then scurries to the top branch where it nibbles happily. 

This is a sight we love till it comes down again for many more rounds. 

On the higher branches, we noticed a beautiful butterfly. These are the pleasures of living in the countryside.

Our sourdough Focaccia turned out a beautiful golden and delicious. We loved it. Garlic did the magic. We loved our dinner with the crisp golden focaccia and soup.  

Golden Garlic Sourdough Focaccia



  • 1 cup fed sourdough starter  Or, 
  • ½ cup cool water
  • 1 pinch instant dry yeast
  • 1 cup all-purpose flour


  • 1 cup starter
  • 2 cups all-purpose flour
  • 2 ¼ cup instant dry yeast
  • ½ cup warm water (or more if needed)
  • 1 ¼ teaspoon salt
  • 2 +2 tablespoons olive oil
  • 2 teaspoons minced garlic


  • 2 tablespoons olive oil
  • 2 teaspoons mixed dry herbs
  • Coarse sea salt
  • Black pepper (coarsely ground)


  1. To make the starter, mix water, yeast, and flour and stir till you get a smooth lump-free paste. Cover and let rest on the kitchen counter for 14 hours. It will become bubbly.
  2. To prepare the dough, take all the ingredients except oil for dough along with the fed starter or the overnight starter. Add 2 tablespoons of olive oil. Mix well and knead for 5 – 8 minutes till you get a very smooth, soft elastic and shiny dough. Add more water if the dough feels hard or dry.
  3. Transfer the dough to a greased bowl. Turn around once so that the dough is evenly coated with oil. Cover and keep for 1 hour or until double.
  4. Grease one large baking tray (my tray measures 14.5 inches x 10.5 inches) with vegetable oil. Spread 2 tablespoon olive oil atop vegetable oil. Olive oil gives the bottom of focaccia a great crunch and colour. Transfer the dough to the baking tray. Now shape dough into a rectangle by pulling and stretching and patting. Leave some space around the perimeter. Make a thinner focaccia if you love it crisp and make thicker focaccia if you love it soft.
  5. Cover the tray and allow the dough to rise for 30 minutes. Use your fingers to make dimples on focaccia by pressing down firmly.
  6. Cover the tray and leave to rise for 1 hour or until very puffy. Towards the end of the rising time, preheat oven to oven to 200 degrees C.
  7. Spray the focaccia heavily with warm water. Drizzle olive oil, sprinkle mixed herbs and salt.
  8. Place the tray on the middle rack and bake for 20-25 minutes or until it turns a beautiful golden. Remove from the tray and cool on the rack.
  9. Enjoy warm focaccia with soup or stew.
Linking to Bread Bakers-

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home pageWe take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]

Our host this month is Karen who bakes awesome bread and blogs at karenskitchenstories. Her blog is a treasure house of amazing breads. Karen chose to bake sourdough bread this month.

Here is the list of the sourdough bread baked by our friends-

·  Buttery Sourdough Biscuits from Cook's Hideout

·  Cinnamon Raisin Sourdough Bread from Mayuri's Jikoni

·  Hokkaido Bread with Tangzhong from Sonlicious

·  Overnight 500g Sourdough Bread from Hostess at Heart

·  Pai Bao with Tangzhong from All That's Left are the Crumbs

·  Pav Buns Using the Tangzhong Method from Spill the Spices

·  Peanut Bread from Passion Kneaded

·  Poolish Dough Pizza Crust from Palatable Passtime

·  Sourdough Bread Bowls from The Crumby Kitchen

·  Sourdough Focaccia with Crispy Garlic from Baking Sense

·  Sourdough Pain Noir from What Smells So Good?

·  Sourdough Whole Wheat Flatbreads from Sneha's Recipe

·  Walnut Levain Bread from Karen's Kitchen Stories

·  Whole Wheat Papo Secos - Portuguese Rolls from The Schizo Chef

Sunday, 8 October 2017

Coconut Cardamom Semolina Tea Cake (Eggless)


It was the first full moon of Autumn yesterday. The Moon rose early. We could see the buttery radiance suffused on the sky behind the Banyan tree. Soon, a huge Moon appeared, a little pale but majestic and mesmerizing.

 The first Full moon of Autumn is also our harvest festival- Sharad Purnima. On this day, the   Moon is nearer to the Earth and hence looks larger than any other full moon night. It is believed that the Moon showers amrit (elixir) today. The rays of the Moon impart medicinal qualities to the herbs on Earth. People prepare kheer (rice pudding) and keep it under the moonlight. The nutrition of the Moon cools the Pitta in the body thus imparting a calming effect.

Next morning we baked a very coconutty Coconut Cardamom Semolina Cake. We had a fresh coconut at home. It was grated and added to the batter. We added roasted coconut oil for a deeper flavour. Cardamom added a beautiful aroma. The cake was loved by all. I recommend that you add coconut oil to get a more intense flavour. How simple ingredients weave magic in this cake! You must bake one to believe.

Coconut Cardamom Semolina Tea Cake


  • 1 cup fine semolina
  • ¼ cup all-purpose flour
  • 1 cup unrefined cane sugar or caster sugar
  • ½ cup melted butter/ coconut oil
  • ½ cup thick yogurt
  • ¼ cup milk
  • 1 cup finely grated fresh coconut
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3-4 green cardamoms


  1. In a large bowl, take the first five ingredients.  Mix well to get a smooth batter. Cover and keep for 25 minutes.
  2. Preheat oven to 180 degrees C. Grease one 7 inch round cake pan or a bundt pan.
  3. Add grated coconut to the batter. Add milk little by little stirring well after each addition.
  4. Powder the cardamom seeds. Add to the batter.
  5. Add baking powder and baking soda. Stir well.
  6. Pour the batter into the prepared pan for 40-45 minutes or till the top turns golden.
  7. Remove from the pan after 5 minutes and cool on the rack.
  8. Slice when cold.

Tuesday, 3 October 2017

Eggless Buckwheat Flour Brownies (Glutenfree)

We went for a morning walk after a very long break. It was refreshing, rejuvenating and a happy feeling. Fresh air, birdsongs, and greenery especially post rains is a magical experience. We wondered why we did not come out of lethargy and start the regime earlier. Back home, it was still early morning and the Sun had not risen. We headed to our terrace for breathing exercises. My dad used to do yoga and pranayama here at his favourite corner in the terrace. We also chose the same corner.

Soon, we saw the Sun on the horizon. It looked like a huge ball of fire in the ashen sky. There was a slight haze in the atmosphere and hence we could see the Sun comfortably. 

Within seconds it rose up, acquiring brightness, and radiance.  
Autumn is the season of festivals, of fasting and feasting. We had a lot of buckwheat flour in the pantry. We decided to bake some healthy brownies. 

We had a lot of milky walnuts from the hills and that too went into the shiny, satiny brownie batter.   By evening, we had a batch of eggless and gluten free decadent brownies that tasted delicious. Brownies were moist, chocolaty, gooey, fudgy and just out of the world. It is a happy feeling to enjoy a dessert that does not leave you guilty. Kids had with ice cream. We drizzled some chocolate sauce on our pieces.

Eggless Buckwheat Flour Brownies (Gluten Free)


  • 3/4 cup buckwheat flour (kuttu ka atta)
  • 1/2 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp Baking Soda
  • 6 tablespoons coconut oil/butter
  • 1 cup unrefined cane sugar/ powdered sugar
  • 1/2 cup thick curd
  • 1 tsp vanilla essence
  • 1/2 cup chopped walnuts


  1. Preheat oven to 180 degrees C. Line one 7x7inch square pan with the parchment paper horizontally and vertically and extending along the sides.
  2. In a large bowl, whisk together first four ingredients. These are dry ingredients.
  3. In another deep bowl, beat coconut oil/butter with sugar. Add curd. Beat till smooth. Add vanilla essence.
  4. Mix dry ingredients and stir well to get a smooth batter.
  5. Fold in 1/4 cup walnuts.
  6. Pour the batter into the prepared tin. Tap on the counter. Sprinkle the remaining walnuts on top.
  7. Bake for 20 -25 minutes. Keep checking after 20 minutes by inserting a toothpick in the center. The toothpick should not come out with liquid batter. There should be some crumbs sticking to the toothpick.
  8. Cool on the rack. Slice when cold.
  9. Serve with ice cream or chocolate sauce as dessert.

Sunday, 1 October 2017

Aubergine Focaccia|Brinjal Focaccia

It is late evening. The beauty of Autumn is at its best. We dragged the chairs out in our verandah. The Sun has just set and the dusk is creeping in. The moon is already out and bright. A flock of migratory birds flies by silently in a row.  

Flowers are blooming abundantly. There is beauty all around. 

We relish the magnificence of nature and enjoy the gorgeousness of blossoms.
Our kitchen garden has a lot of aubergines growing. We plucked some for a focaccia that has been planned for dinner. 

Thin slices of aubergines and a generous sprinkling of cheese and herbs, the focaccia is out of the world. 

We loved it with hot soup.

Aubergine Focaccia|Brinjal  Focaccia



  • 2 ½  cups all-purpose flour
  • ½  cup whole wheat flour
  • ½  teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup warm water (plus more if needed)
  • 2 teaspoons sugar
  • 1 ½  teaspoons instant dry yeast


  • 2 medium size fresh aubergines (brinjal)
  • 1 ½  teaspoons salt
  • 3 tablespoons olive oil
  • 4 cubes grated cheddar cheese (or more according)
  • 2 teaspoons Italian spice mix or mixed herbs


  1. Add sugar to warm water. Stir to dissolve and add yeast. Cover and keep till frothy.
  2. In a large bowl, whisk together both the flours, 1/2 teaspoon salt, and 2 tablespoons oil
  3. Add yeast mixture and knead the dough. Push dough with the heels of the hand and pull it back with fingers. Knead like this for 5-6 minutes till you get a soft and supple dough.
  4. Transfer dough to a greased bowl. Turn around so that it is evenly coated with oil. Cover and keep for 1 hour or until double.
  5. Cut the aubergines into 1/4-inch thick slices. Sprinkle salt. Toss well. Keep them on a tilted plate to drain excess water. Cover and keep for 20 minutes.
  6. Press the aubergine slices between the folds of paper napkin till dry. Keep aside
  7. Line a baking tray with a parchment sheet.
  8. Punch the risen dough. Divide into 4 parts. Roll out each piece into a rectangle or oval (about 9 x 5 inches)
  9. Place on the parchment sheet. Brush liberally with olive oil. Spread grated cheese. Place aubergine slices (tightly packed). Drizzle olive oil on the slices. Sprinkle grated cheese. Sprinkle half  teaspoon herbs mixture.
  10. Bake in the preheated oven at 190 degrees C for 20-25 minutes till the edges become golden.
  11. You may bake two to three focaccia at a time depending on the size of your baking tray.
  12. Serve with soup.

Tuesday, 19 September 2017

Dark Chocolate Truffles

Whenever we have guests coming over, the best part is planning the dessert.  Last week, we had some guests. We wanted to prepare some dessert in advance. One recipe that fitted the bill was Chocolate Truffles. We had some homemade red wine that was added and the truffles came out great. Our guests enjoyed the truffles and we loved them too.

Chocolate Truffles are rich, decadent, bite-sized sweets made from chocolate, cream and butter to which nuts, dry fruits, spices or liqueur can be added to enhance the flavour and taste. Truffles are rolled into small rounds and tossed in cocoa powder. This way, truffles are made to resemble the real Truffle fungus that grows in France and Italy. Choosing a good quality dark chocolate ensures smooth truffles. Choose a dark, semi-sweet or bitter chocolate for velvety truffles. One can add a variety of nuts, coffee powder, spices, pureed fruits, dry fruits and liqueurs to the basic truffle recipe.

Dark Chocolate Truffles


  • ½ cup low-fat cream
  • ¼ teaspoon coffee powder
  • ½ teaspoon vanilla extract
  • 2 teaspoons powdered sugar
  • 225 grams dark chocolate (take good quality dark chocolate or bitter chocolate)
  • 4 tablespoons red wine (optional)
  • 3 tablespoons cocoa powder for coating the truffles


  1. Break chocolate into small pieces.
  2. Put them in a heatproof bowl.
  3. Take cream in a thick bottom saucepan.
  4. Cook on medium heat till the cream begins to boil. Add coffee and sugar and stir well.
  5. Pour cream mixture into the bowl with chocolate pieces. Add wine.
  6. Stir until the chocolate melts and becomes smooth. If the chocolate has not melted, place the bowl over another pan with simmering water. Stir till the chocolate melts and mixture becomes smooth.
  7. Cover the bowl with a cling film and put in the refrigerator for about 2 hours.
  8. With help of a spoon, scoop out some chocolate and shape into uneven walnut size balls.
  9. Roll truffles in cocoa powder.
  10. Keep in an airtight container in the refrigerator.

Tuesday, 12 September 2017

Kardemummabullar | Swedish Cardamom Rolls | #BreadBakers

A much awaited weekend arrived finally. A lot of pending chores were finished. The retreating monsoons do offer a pleasant shower every now and then. We are entering the beautiful Autumn. It seems to be a festival of butterflies. We love spotting them in our garden. 

We saw one on the fireball plant. 

Next morning, we saw another species in the  hedge

Rains have rendered the hills clean and green and colourful. A thousand specie of flowers don the landscape.

 We spotted some very tiny and pretty wild flowers in the hills.

A sense of accomplishment prevailed after winding up a lot of work. Next day we baked Kardemummabullar or the Swedish Cardamom Rolls.   

 Shaping the butter laden and cardamom sprinkled dough strips was fun. Our home smelt heaven as the rolls baked in the oven.

Beautiful and delicious Swiss Cardamom buns are served with Coffee for the afternoon for Fika. Kanelbullars are the quintessence of Swedish  FikaFika means “to drink coffee “in Swedish. It is a moment to take a break, hang with friends and enjoy a pastry.

Cardamom flecked rolls are soft and pillowy, fragrant, mildly sweet and delicious. They pair well with coffee and tea.

Kardemummabullar | Swedish Cardamom Rolls



  • ½ cup warm milk
  • 1 ¼ teaspoon instant dry yeast
  • 3 tablespoon sugar
  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon green cardamom seed powder
  • 3 tablespoons soft butter
  • Oil to grease the bowl


  • 2 ½ tablespoons butter (at room temperature)
  • 2 ½ tablespoon powdered sugar
  • 1 ½ teaspoons green cardamom seeds powdered


  • 4 tablespoons water
  • 3 tablespoons sugar
  • ¼ teaspoon vanilla bean paste


  • 1 teaspoon granulated sugar
  • ¼ teaspoon cardamom powder


  1. Dissolve sugar in warm milk. Add yeast. Leave covered for 15 minutes.
  2. Whisk together flour, salt and cardamom powder in a large bowl. Add butter. Mix well.
  3. Add milk mixture and knead the dough. Add milk mix in parts. Knead for about 8 minutes till you get a very smooth, supple and slightly tacky dough.
  4. Transfer to a greased bowl. Turn around so that it is evenly coated with oil. Cover and keep in a warm place for 45 minutes or until puffy.
  5. To make the filling, beat butter and sugar until light and fluffy.
  6. To make the glaze, take all the ingredients in a pan. Boil till sugar dissolves completely. Cool.
  7. Punch the risen dough. Transfer to a floured counter. Roll out into a 10-inch x 18-inch rectangle.
  8. Spread filling onto the rolled dough with a spatula, covering entire area from edge to edge.
  9. Mark 6 inch sections on the 18-inch side. You will have three equal sections. Fold left side to the middle, then fold the right side over the left side. Turn the dough so that the longer side is facing you.
  10. Sprinkle some flour and roll out the dough slightly. With a sharp knife or a pastry wheel, cut one-inch strands.
  11. To make rolls, hold the end of the strand between thumb and index finger.  Wrap the strand around the tips of your thumb and fore fingers three times. Keep twisting the dough strand as you wrap. Slip the roll out gently and tuck in the other end of the strand under the roll.
  12. Repeat with the remaining dough.
  13. Place rolls on a greased baking tray giving enough space for dough to rise and spread. Cover with a kitchen towel and let rise for 30 minutes.
  14. Preheat oven to 220 degrees C during the last 20 minutes while the dough is rising. Bake for 8 to 10 minutes or till the rolls become brown from the top.
  15. Remove from the oven and immediately brush the rolls with the syrup. Sprinkle topping.
  16. Cool on the wire rack. Serve warm.

Linking to Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient.
This month, the Bread Bakers are making International Breads, a theme chosen by Wendy of A Day in the Life on The Farm. Thank you, Wendy, for the interesting theme. 

These are the recipes from our group- 

·  Apfelpfannkuchen (Apple Pancake)from A Day in the Life on the Farm  
·  Auvergne Crown from Karen's Kitchen Stories  
·  Bauerbrot from All That's Left Are The Crumbs 
·  Bialys from Spill the Spices  
·  Boule from Bread Therapy  
·  Chilli and Coriander Scones from Sizzling Tastebuds  
·  Dallas Pulla from The Schizo Chef  
·  Dutch Tiger Bread (Tijgerbrood)from Baking Sense  
·  Eggless brioche bread from I camp in my Kitchen  
·  Epi di Pan from Sara's Tasty Buds  
·  Franzbrotchen from Gayathri's Cook Spot  
·  German Soft Pretzels (Laugenbrezel) from Hostess At Heart  
·  German Soft Pretzels from Herbivore Cucina  
·  Kardemummabullar from Ambrosia 
·  Pita Bread from Sneha's Recipe
·  Pletzel from Cook's Hideout 
·  Pretzel bites from  My Cooking Journey 
·  Savoury Kugelhopf from The Mad Scientist's Kitchen 
·  Slovak Bread Rolls(Rozky) from Mayuri's Jikoni 
·  Whole wheat Pitta bread from Sonlicious 
·  Yemeni Kubaneh from Food Lust People Love

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]

Friday, 8 September 2017

Oats Apple and Banana Muffins (Eggless)

Another beautiful week comes to an end. It is raining but not every day. Autumn is almost here. Luxurious vegetation invites birds and butterflies. We spotted a very colourful butterfly in our fireball plant. 

Morning glory is blooming profusely. 

It is a blessing to see a variety of flowers in the morning.
As we reach the end of the week, we plan to bake some muffins. We have plenty of bananas and apples at home. Some of the bananas and apples will go into the muffins. Kids feel hungry in the evening and would love to have the healthy muffins.

Banana makes the muffins really soft. Oats give a chewy texture. The muffins are delicious and addictive. Enjoy the muffins with tea. You may pack them in tiffin also. The muffins are filling, healthy and delicious with the goodness of oats, apple and bananas

Oats Apple and Banana Muffins (Eggless)


  • 1 cup rolled oats
  • 1 cup all- purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon soda
  • 1 pinch salt
  • 1/2 cup thick curd
  • 1 cup unrefined cane sugar
  • 1/3 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 2 ripe bananas (pureed)
  • 1 medium apple peeled and grated
  • 1 tablespoon chopped figs/strawberries


  1. Grease one 12 cup muffin tray. Preheat the oven to 180 degrees C
  2. Whisk together first five ingredients in a large bowl.
  3. In another large bowl, mix curd, sugar, oil, and vanilla extract.
  4. Add banana puree. Mix well to get a smooth mixture.
  5. Add dry ingredients little by little. Mix well.
  6. Fold in grated apple.
  7. Pour batter into cup cake tray. Fill till 3/4 level of the cups.
  8. Add chopped figs /strawberries on top. Bake for 20-25 minutes or until golden.
  9. Cool on the rack.

Sunday, 3 September 2017

Oats Honey And Almond Energy Bites

Rains have draped our hills in myriad shades of green. There is a profusion of ferns, flowers and fruits. We spotted some very beautiful but very small flowers dotting the landscape. A large variety of ferns are flourishing on the ground while some ferns prefer to grow on oak trees. We loved the sweet cold air echoing with the songs of the birds.

Whenever we go to the hills, we prepare some healthy snacks to take along. After walking for miles, it is very gratifying to satiate hunger by eating something healthy. This time, we prepared Oats Honey and Almond Bites. We added lots of candied strawberry pieces for added sweetness and flavour. In the other batch, we added dried figs. Either way, it is a beautiful combination.

These energy bites are ideal for journeys, picnics and even for gifting.

Oats Honey And Almond Energy Bites


  • 1 cup oats
  • 3/4 cup peanuts
  • 1 tablespoon flax seeds
  • 1/2 cup almonds
  • 1/3 cup dehydrated strawberries/cranberries/figs (chopped into small pieces)
  • 1 tablespoon chia seeds
  • 1/4 cup Honey


  1. Roast oats on low heat. Remove from the heat before the oats begin to change colour. Keep aside to cool
  2. Roast peanuts in the oven at 150 degrees C for 10 minutes or until golden and fragrant. Cool and remove skin.
  3. Chop almonds into small pieces.
  4. Powder the oats in a food processor.
  5. Powder the flaxseeds.
  6. Grind the roasted peanuts till they begin to release oil, till you get a peanut butter like consistency.
  7. Take all the ingredients in a bowl. Add chia seeds and chopped strawberries. Add honey. Mix well till all comes together and the mixture becomes like dough.
  8. Pinch small portions of the mixture and roll out walnut size balls.
  9. Store in an airtight container

Tuesday, 15 August 2017

100% WholeWheat Breadsticks (Grissini)

It is the second day of a long weekend.  The morning was spent in collecting fresh vegetables from the kitchen garden. A basket full of fresh Lady finger and some brinjals were harvested. Rains have rendered the landscape green. We spotted a variety of caterpillars in our garden. 

One huge brown caterpillar seemed to be staring at us with its big eyes.

 Another was perched on the edge of a tender stem.
Post lunch, we made some whole wheat soup sticks. 

This is our favourite recipe. We added some dried chopped figs to the dough. The subtle saltiness of the bread sticks studded with sweet, succulent, chewy figs makes a delicious combination. 

We love them with our tea, kids love to eat them when hungry, we take them on journeys and enjoy them as a snack. We bake one big batch often.

100% WholeWheat Breadsticks (Grissini)


  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 4 to 5 dried figs
  • ¾ cup warm water
  • 2 teaspoon Instant dry yeast


  1. In a large bowl or plate, whisk together first three ingredients.
  2. Wash figs. Dry between the folds of a kitchen towel. Chop figs into small pieces.
  3. Add chopped figs to the flour mixture
  4. Add yeast to warm water. Stir to mix.
  5. Take a little water at a time and begin to knead the dough. Knead till you get a soft and supple dough.
  6. Transfer dough to a greased bowl. Turn around so that it is evenly coated with oil. Cover and leave to rise for 1  ½  hours or until double.
  7. In the last 15 minutes of rising, preheat oven to 180 degrees C. Line one baking tray with the parchment sheet.
  8. Punch the dough and roll out small pieces of dough into thin sticks (about ¼  inch thick)
  9. Place the breadsticks on the tray keeping some gap between them.
  10. Bake for 12 to 15 minutes or until golden.
  11. Cool and serve. Store in an airtight container.

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