Eggless whole wheat cinnamon rolls

Made these cinnamon rolls for my son's short break at school. These are eggless and 100% whole wheat. If good quality yeast is used, the results would be just amazing.
Here is the recipe

Recipe Adapted from: divyascookbook.
Ingredients to make around 16 rolls

Ingredients	Quantity	Notes/Comments
Wheat Flour	1 3/4 + 1/4 cups	I used aashirvad aata
Gluten	2 tbsp	Optional but highly recommended as it gives softness to whole wheat bread.
Milk	1 cup	Soy milk for vegan option
Instant Yeast	1 tsp	I used gloripan yeast
Oil	1/4 cup	I used sunflower oil
Sugar	1/4 cup
Baking Soda	1/4 tsp
Baking Powder	1/4 tsp
Salt	1/4 tsp
Ground Cinnamon	1/2 tsp
Brown Sugar	1/3 cup	I used demerara sugar
Tutti fruiti	1/3 cup

Procedure

1.In a saucepan mix together milk,sugar and oil.Bring to boil and then switch off the flame.Let cool down to lukewarm.
2. In another bowl, mix 1 3/4 cup of wheat flour and gluten.
3. Once the milk is lukewarm, add yeast and wheat flour mixture and mix well with a wooden spoon. 4. Cover with a lid and allow it to rise for an hour till it doubles in size. (Since we are using wheat flour, it might not double. If the weather is cold, then it might take more time for the dough to rise)
5. Once the dough has risen, add baking soda, baking powder, salt and remaining 1/4 cup wheat flour and mix well till the dough is smooth. If required, little bit milk can be added. The dough should not be very sticky.
6. If using later, refrigerate the dough. Else, roll the dough into rectangular shape.
7. Apply some oil on the rolled dough.
8. Mix cinnamon and brown sugar and spread over the rolled dough.
9. Then spread the tutti fruiti. Choco chips can be used instead of tutti fruiti.
10.Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible.
11. Cut the rolled dough into 16 equal rolls and place it in a baking pan.
12. Allow it to rise for another 45 minutes to 1 hour.
13. Around 5 minutes before the final rise, pre heat the oven to 180 degree C and bake the rolls for 20 to 25 minutes.
14. Allow the rolls to cool and serve.

If refrigerated, the rolls would stay for up to 5 days or a week. If refrigerating, microwave for 30 to 45 seconds before serving.

100% Whole wheat Vegan buns

After a long break, here I am with a recipe for 100% whole wheat bread. I generally bake them on Sundays and pack for my son's breakfast, the next 3 days. With creamy onion and tomato spread and carrot toppings, these soft and fluffy buns are very filling and healthy as well.. Though they don't taste exactly like white bread, we have got used to the taste of wheat in baked goods and I no longer use all purpose flour/maida.
Here is the recipe

Recipe Adapted from: vegrecipesofindia.
Ingredients to make around 9 medium sized buns

Ingredients	Quantity	Notes/Comments
Wheat Flour	2 3/4 cups	I used aashirvad aata
Gluten	2 tbsp	Optional but highly recommended as it gives softness to whole wheat bread.
Water	1 1/4 cups	Might need extra 1 or tbsps
Instant Yeast	1/2 tbsp	I used gloripan yeast
Oil	2 tbsp	I used sunflower oil
Sugar	1 tbsp	-
Salt	1 tsp	I used sunflower refined oil

Procedure

1. Heat 1 1/4 cups of water. If its too hot, wait till it comes to lukewarm. (If the water it hot, yeast wouldn't work as expected.)
2. Dissolve sugar in water, then add yeast to it. (If using instant yeast, it can be added directly to flour, but I followed this procedure)
3. While the yeast is proofing, in a large bowl, mix flour, gluten and salt. The add oil and mix.
4. Add the yeast mixture to flour and start kneading. If the dough is too stiff, add 1 or 2 tbsp more water.
5. Knead for 5 to 7 minutes till the dough becomes smooth and soft.
6. Grease the dough with oil and transfer to a large bowl. Cover loosely with kitchen towel and allow it to rise for 1 to 1 1/2 hours. (I generally place the bowl inside the oven, of course without switching it on)
7. With wheat flour, the dough does not doubles up, but raises to some extent.
8. After 1 1/2 hours, deflate the dough by punching it and divide into 9 equal sized balls.
9. Shape the dough to desired shape(round, rectangular etc) and arrange them in the baking tray.
10. Allow them to raise again for 45 minutes to 1 hour. Apply oil lightly on the top of the buns.
11. Preheat the oven to 200 degree C and bake the buns for 25 minutes.
12. Allow them to cool a bit before slicing.

Enjoy with jam or any savory spread.

Potato and sweet corn sandwich(no cheese/butter)

This potato-sweet corn sandwich is very easy to put together if the chutneys are made before hand. On the day of making the sandwich, prepare the potato-sweet corn filling, assemble everything and toast. You get a tangy and spicy sandwich perfect for breakfast and picnics.

The quantity of chilli added in green chutney gives us that extra heat. But if you like spicy food, you may have to add more chillies.

Recipe Source: Got the recipe for potato sweet corn filling from my cousin's space.
Ingredients to make 8 sandwiches (using 16 bread slices)

Ingredients	Quantity	Notes/Comments
Bread slice	16	I used whole wheat bread
Green chutney	1 tbsp	-
Onion and Tomato chutney	3 tbsp	-
Potato	3	medium sized
Sweet corn	1	-
Oil	1 tsp	I used sunflower refined oil
Cumin Seeds	1 tsp	-
Salt	To taste	around 1/2 a tsp
Aamchur/Dry mango Powder	1 tsp	Optional, for extra tang
Red chilli powder	1/2 tsp	-
lemon juice	1 tsp	-

Procedure
For the potato sweet corn filling
1. Pressure cook potato and sweet corn for 3 whistles
2. Peel the potato and mash. Remove kernels from the corn.
3. In a pan/kadai, add a tsp of oil. Add cumin seeds, chilli powder, aamchur powder and salt. Add corn kernels and mix well
4. Add mashed potato and lemon juice and mix well. Switch off the flame.
5. Transfer to a bowl.
For the sandwich
1. Spread onion chutney on a bread slice.
2. Apply green chutney on another slice. Spread the filling on the same slice.

 3. Place one slice over the other. 4. Toast in a toaster until browned.
 5. Server as it is or with tomato ketchup. As you can see, the sandwich is almost oil less and there is  no butter or cheese. The best part is you won't even miss them.

Take a slice of this sandwich and you would know the meaning of "bursting with flavour". :-)

Still not clear???? Scroll down for step wise pictures...

Vegan chocolate cupcake

These cupcakes are the best way to satisy those cravings for something chocolaty. They are very easy to make, no fancy ingredients and the end result is just super chocolaty and tasty. Top the cupcakes with chocolate sauce, and it qualifies for an indulgent dessert. The recipe is from Chef in you, though I substituted all purpose flour, with wheat flour, but there was no difference in the taste.

Recipe Source: Chef in you
Ingredients to make around 15 cupcakes

Ingredients	Quantity	Notes/Comments
Wheat Flour	1 1/2 cups	I used aashirvaad atta
Granulated Sugar	1 cup	I measured the sugar and powdered it
Cocoa powder	3 table spoon	-
Baking Soda	1 tea spoon	-
Oil	1/3 cup	I used sunflower refined oil
Salt	1/2 tea spoon	-
Cold Water	1 cup	-
Vinegar	1 table spoon	I used distilled white vinegar
Vanilla Essence	1 tea spoon	-

Procedure
1. Prepare the baking tray by placing the paper liners.
2. In a bowl, mix well the dry ingredients.
3. In another wide bowl, mix well the wet ingredients.
4. Add dry mixture to the wet one, 5 tbsps at a time and mix well so that there are no lumps.
5. Pre heat the oven to 160 degree C.
5. Put 1 1/2 tbsp of cake batter into each liner and bake for 22 minutes.
6. Remove from oven and allow the cupcakes to cool.
7. Have them as it is or with chocolate sauce topping.

Still not clear???? Scroll down for step wise pictures...

Event Participation: Bake Fest, started by Vardhini of Cooks Joy and hosted by Amrita.

Dates and dry fruits laddoo(no bake/no cook)

These laddoos are a nice way to add dates into kids diet. They would sure love the crunchiness from the nuts. These laddoos are very easy to make and does not involve any cooking or baking. Just pulse the deseeded dates and nuts along with a tablespoon of date syrup to get a coarse mixture and make them into small laddoos. Its as simple as that.

I generally add almonds, cashew and dried grapes to the dates, but any other dried fruit can be added. Even orange rind can be added for that extra flavor. For 500 gms of dates, 1 1/2 cups of dry fruits is sufficient. Just stick to this ratio even if adding more varities of dry fruit.

I have made these laddoos only with the blade attachment of the food processor. I am not sure if the dates and nuts would be ground uniformly if using the regular mixer jar.

Here is the recipe to make around 25 laddoos.

Recipe Source: Various blogs

Ingredients	Quantity	Notes/Comments
Dates	500 gms	Make sure that its deseeded, otherwise it might spoil the food processor blade
Almond	1/2 cup	-
Cashew	1/2 cup	-
Dried grapes	1/2 cup	Black variety can be used too.
Date syrup	1 tbsp	I used lion dates syrup. This is just to bring the mixture together so that it can be made into laddoos

Procedure
1. Add all the ingredients to the food processor with blade attachment.
2. Grind to a coarse mixture.
3. Take a small portion of the mixture and press with the fingers to shape into a laddoo. Repeat the same for the rest of the mixture
4. Store in an air tight container.

Still not clear???? Scroll down for step wise pictures...

Vegan Vanilla cookies with custard powder

Three years back, I developed an interest in eggless baking. I always had atleast 500gms of butter in my fridge. I used to bake atleast 3 times a week, creaming the butter, seiving the flour mixture, mixing the dry with wet ingredients and finally baking. With so much of butter and milk, most of the times, the cake would come out good and sometimes it went directly into the dustbin. Then when I was trying to bring in dairy free food into our diet, I finished using the last slab of butter I had and never ever bought butter again. Even during those "creaming the butter" days, baking a cookie was always an disaster. Everytime,  the cookies would fall flat, literally.

The first time I really had luck in baking cookies was with this Vegan chocolate choco chip cookies. Ever since, I have baked these cookies atleast 10 times with excellent results. I have always wanted to bake a simple vegan vanilla cookie, but most of the recipe called for substituting butter with margarine which I did not want to do.

Recently I came across a recipe for vanilla cookies with custard powder at Jeyashree's blog. The pictures were very appealing and I thought it would taste good too. Of course, it tasted good, almost melts in the mouth and more importantly, my 5 year old son loved it. So here is the recipe..

Recipe Source: Jeyashri's Kitchen

Vegan Vanilla cookies recipe to make around 35 medium sized cookies.

Ingredients	Quantity	Notes/Comments
All Purpose Flour/Maida	2 cups	-
Custard Powder	1/2 cup	I used Brown&Polson brand, vanilla flavour
Powdered Sugar	1 cup	I measured the sugar and powdered
Baking Soda	1/2 tsp	-
Baking Powder	3/4 tsp	-
Refined Oil	1 cup	I used sunflower refined oil. Next time, I am planning to substitute 1/2 cup oil with apple sauce.
Vanilla Extract/Essence	1 tsp	I forgot to add this, still the cookies were good as the custard powder was vanilla flavoured.
Choco chips/Mini sugar balls	1/4 cup	Optional

Procedure
Please have a look at the side widget for more information on oven temperature.
1. Pre heat the oven to 170 degree Celsius. While the oven is pre heating, take maida, custard powder, baking soda and baking powder in a bowl.
2. Either sieve the ingredients or mix well using a spatula.
3. In another bow, mix sugar and oil.
4. Add vanilla essence and mix well.
5. Add the dry ingredients mixture to the wet ingredients mixture in three batched and mix gently.
6. Take a lemon sized dough in the palm and flatten the dough.
7. Do the same for the rest of the dough and arrange them in a baking tray lined with parchment/butter paper. Optionally spread some choco chips on each flattened dough and press lightly
8. Bake in the pre heated oven for 10 minutes at 170 degree Celsius.
9. Remove the tray from the oven and allow it to cool for a minute.
10. Remove the cookies from the tray carefully and store in a container. Close the container once the cookies are completely cooled.

Still not clear???? Scroll down for step wise pictures...

Coming next is creamy delicious vegetable pasta without cheese. Until then take care.

Vegan chocolate choco chip cookies

Vegan. Tasty. Chewy. Easy to make. Thats how these cookies can be described.I have baked these cookies many times and every time they turn out excellent. This is my son's favourite cookie too with choco chips and all that. The ingredients are easily available and the procedure can't be any simpler.

So here is the recipe to make around 55 medium sized cookies.

Recipe Source: vegannotweird

Ingredients	Quantity	Notes/Comments
All Purpose Flour/Maida	2 1/4 cups	-
Cocoa Powder	2/3 cup	I used Cadbury's
Sugar	1 1/4 cup	I measured the sugar and powdered
Baking Soda	1 tsp	-
Salt	1/2 tsp	-
Soy Milk	1/2 cup	Never substitute milk with water for this recipe. I did that once and the cookies did not hold well at all.
Refined Oil	2/3 cup	I used sunflower refined oil
Vanilla Extract/Essence	1 tsp	-
Flax Seed Meal/Powder	4 tsp	I got mine from US though a colleague. But flax seeds are available in grocery shops in Bangalore, which can be powdered
Choco chips	1/2 cup	Optional

Walnuts
1/2 cup
Optional. If using, toast the walnut.

Procedure
Please have a look at the side widget for more information on oven temperature.
1. Pre heat the oven to 170 degree Celsius. While the oven is pre heating, take maida, cocoa powder, baking soda and salt in a bowl.
2. Either sieve the ingredients or mix well using a spatula.
3. In another bow, mix sugar and oil.
4. Add flax seed meal and mix well.
5. Next, add soymilk and mix well.
6. Finally add the vanilla extract and mix thoroughly.
7. Add the dry ingredients mixture to the wet ingredients mixture in three batched and mix gently.
8. Add the choco chips and walnuts and mix gently again.
9. Take a lemon sized dough in the palm and flatten the dough.
10. Do the same for the rest of the dough and arrange them in a baking tray lined with parchment/butter paper.
11. Bake in the pre heated oven for 12 minutes at 170 degree Celsius.

12. Remove the tray from the oven and allow it to cool for a minute.
13. Remove the cookies from the tray carefully and store in a container. Close the container once the cookies are completely cooled.

Still not clear???? Scroll down for step wise pictures...

 Will come back with more exciting recipes soon. Stay tuned.. :-)