SPINACH TURNOVERS (FATAYER)

INGREDIENTS (Makes 6)
All-purpose flour-1 cup
Olive oil(extra-virgin)-3 tblsp.
Salt-1/4 tsp.
Onion-1(finely chopped)
Spinach-1 bunch(chopped)
Lemon juice-1 tblsp.
Pine nuts-1 tblsp.(optional)
Sumac-1 tblsp.*
Pepper-1/2 tsp.
Salt-to taste

METHOD

1.In a bowl, sieve/combine the flour with salt and make a well in the center and add 2 tblsp. olive oil and combine well with fingers until flour is evenly moist.

2.Add about 1/3 cup water and combine till a rough dough forms, if the dough seems too dry add 1-2tblsp. of water.Cover the dough with plastic wrap and let it rest for 10 mins.

3.Turn the dough on a floured surface and knead for about 5 minutes until smooth. Cut the dough into 6 pieces and cover with a wet cloth.

4.In another bowl, toss the finely chopped onion,add in the spinach and pine nuts and drizzle lemon juice and 1 tblsp. olive oil and combine well. Add salt, pepper and sumac.

5.Preheat oven to 450 F/gas mark 8.Line a baking sheet with baking paper.

6.While oven is heating, roll out each piece of dough to a 6 inch round i.e. about 1/8 inch thick.

7.Spoon about 1-2 tblsp. spinach mixture onto the centre of the round and pick three sides of the dough together like a pyramid and squeeze the joins to seal together. You can leave sealing at the centre for the filling to show n the middle.

8.Bake for about 20 minutes and turn the grill on for 5 minutes until lightly coloured on top.You can also brush lightly with an egg for a golden glaze like the ones in the photos.

Serve warm or at room temperature with labneh or chilly garlic ketchup.

ADDITIONAL NOTES

1.You can change the filling to whatever you desire. Some ideas are chicken, spinach and feta cheese, beef mince etc.

2.You can also cook the spinach slightly by sauteing in oil onions,spinach,spices and adding lemon juice but be sure to squeeze out excess moisture and brush insides with butter to avoid a soggy fatayer.

3.Be sure not to over cook as it might turn out hard. Also after cooking, this can be refridgerated for 2 days and reheated at 375 F oven.

*Sumac is a powdered tangy spice from sumac berries used widely in mediterranean cuisine. It has a lemony flavour and no substitute for it.

CHOCO - BEETROOT BROWNIES

INGREDIENTS (Makes 16 pieces)

Beetroot-2 large
Butter-1/2 cup(1 stick)
Sugar-1 cup
Vanilla essence-2 tsp.
Eggs-2
All purpose flour-1/2 cup
Cocoa powder-1/4 cup+2 tblsp.
Instant coffee powder-1 tblsp.
Dark chocolate cut finely-1/2 cup(optional)

METHOD

1.Preheat oven to 350 F/gasmark  4.Wash, peel and chop beetroot into cubes. Steam them till they are tender when pricked with a fork.(10mins). Puree until smooth, makes about 1 cup.

2.Whisk together sugar and butter in a bowl till smooth.

3.Add vanilla essence and then whisk in eggs one at a time until well incorporated.


4.Stir in beetroot puree and mix till well blended and whole mixture takes a beautiful dark pink shade.

5.In another bowl, mix/whisk together flour,cocoa powder and instant coffee powder.

6.Fold the flour mixture into the beetroot mixture until well combined. Stir in small pieces of dark chocolate.

7.Pour into a greased 9 inch baking dish and bake for 30 minutes or until toothpick inserted comes out clean.

8.Cool and cut into squares. 

ADDITIONAL NOTES

1.You can replace 1/2 butter with oil i.e. use 1/4 cup butter(1/2 stick) and 1/4 cup oil.

2.Brown sugar maybe used or 1/2 of white and brown sugar.

3.4egg whites can be substituted for 2 whole eggs.

4.Walnuts can be used in place of dark choccolate. If using chocolate chips, use the small ones otherwise it will sink to the bottom and burn.

P.S.-These brownies are really moist and tastes chocolatey. There is no overpowering taste of beetroot at all,although the batter might taste so. Try it and let us know how it turns out for you.

WHOLE WHEAT CARROT MUFFINS

INGREDIENTS (Makes 12)
Whole wheat flour-1 1/2cups
Oats-1 cup
Baking powder-1 tblsp.
Brown sugar-1/4 cup
White sugar*-1/2 cup
Cinnamon powder-1/2 tsp.
Salt-1/4 tsp.
Egg-1
Milk-1 1/4 cup
Vegetable oil-1/4 cup
Vanilla essence-2 tsp.
Carrot grated-1
Cashew nuts(optional)-1/4 cup
Raisins(optional)-1/4 cup

METHOD

1.Preheat oven to 375 degrees F/ 190 C/gas mark 5.Grease muffin tin with butter or line paper cases.

2.Combine all dry ingredients i.e. ww flour, oats, baking powder, both sugar,cunnamon powder and salt.

3.In another bowl, combine all the wet ingredients i.e. egg, milk, oil and vanilla essence.

4.Slowly fold in the wet mixture to the dry mixture and mix till well combined(do not over mix). Add the grated carrots, cashewnuts and raisins.

5.Spoon into muffin pan and bake in the preheated oven for 20 minutes or until toothpick inserted comes out clean. Remove from oven and cool for 5 minutes.

Enjoy healthy and wholesome muffins!!!

CREAMY CHEESECAKE

INGREDIENTS

Graham crackers*-30(crushed)
Butter(melted)-4 tblsp./60 gms
Cream cheese-200 gms
Sour cream*-1 cup
Whipping cream-3/4 cup
Sugar-1 1/4cup
Eggs-4
Corn flour-2 tblsp.
Plain flour-2 tblsp.
Vanilla essence-2 tsp.

METHOD

1.Preheat oven to 350 degrees F/gas mark 4 and grease a 9 inch spring-form pan with butter and cover bottom with parchment paper. Wrap bottom with aluminium foil to avoid leakage.

2.In a bowl, mix the melted butter and graham cracker crumbs and press down to the bottom of the pan. Put it in the freezer.

3.Meanwhile prepare the filling,first beat cream cheese and sugar till smooth and no lumps are there.

4.Combine whipping cream and then add eggs one at a time mixing just enough to incorporate.

5.Add sour cream, vanilla essence,four and cornstarch and mix it well until smooth.

6.Pour the cream cheese mixture onto the prepared crust of the pan and bake in the oven for about an hour. The edges should be firm but centre still appears jiggly.

7.Turn the oven off and let it cool in it oven for 4 hours. After it has cooled completely, run a knife(soaked in hot water and dried) around the corner to release the sides from the pan.

8.Place it in the refrigerator for 12 hours or overnight for best results. Warm the bottom slightly for 10 secs over burner to slightly melt butter which will help release cake from the pan. Open the spring-form pan's ring , the cake will easily slide onto a plate.

Top with Lemon curd(click here for lemon curd recipe) or any fresh fruit or topping of your choice and serve.

Additional tips

1.Bring all the ingredients to room temperature at least 30 minutes before making the filling. This will ensure no lumps are formed while beating especially the cream cheese.

2.You can substitute milk for the whipping cream, i have used whipping cream for a creamier and lighter texture.

3.After adding eggs make sure not to over beat the mixture otherwise there will be air trapped inside the filling.After pouring mixture into prepared pan, tap sides and smooth out any bubbles on top.

4.Oven temperatures may differ, so cheesecake might need an extra 10-15minutes till edges become firm. The cake will shrink a little after cooling.

* Substitutes
Graham crackers-Digestive biscuits
Sour cream-1 cup double/whipping cream+1/4 cup buttermilk left in a warm place overnight and then chilled to be used.

CHOCOLATE MOLTEN LAVA CAKE

Serves-2

INGREDIENTS

Dark chocolate(atleast 70%  cocoa)-30 grams
Butter-40 grams
Egg-1 medium
Sugar-3 tblsp.
All purpose flour/Maida-3 tblsp.

METHOD

1.Preheat oven to 200 C/gas mark 6 and butter and flour a 2 small ceramic ramekins or 1 medium sized or 2 cup/muffin cases.

2.Melt dark chocolate over a double boiler and then add butter and stir till both are well combined. Put this chocolate mixture in the fridge to cool.

3.Meanwhile beat sugar and egg until creamy.then, fold in chocolate mixture and then add flour.

4.Spoon mixture into prepared ramekins/dishes and bake in a preheated oven for 8-10 minutes until just set.Unmould or invert into serving dishes and serve immediately with whipped cream or ice cream.Enjoy!!!

ADDITIONAL TIPS

1.Time and temperature is crucial for a perfect lava cake. Oven has to be preheated for a minimum of 20 minutes and also keep track of time.

2.For perfect lava, after about 6 minutes look to see if he edges of the cake look done, centre would look undone and it will be a bit wobbly.Transfer almost immediately or unmould to serving dish as it will continue to cook in the ramekins/muffin tins.If you are expecting guests, make the lava cake batter ahead of time and store it in the fridge. Then, pop it into a preheated oven 10 minutes just prior to serving.

3.For a more gooey cake (photo given below), take it out after 10 minutes or alternately dont transfer to serving dish immediately.

WHOLE WHEAT CHOCOLATE MUFFINS

INGREDIENTS (Makes 12 muffins)

Whole wheat flour-2 cups
Sugar-3/4 cup
Cocoa powder-1/3 cup
Baking powder-1 1/2 tsp.
Bakingsoda-1 tsp.
Salt-1/2 tsp.
Yogurt-1 1/2 cup
Egg-1 lightly beaten
Milk-1/4 cup
Coconut oil-1/2 cup
Vanilla essence- 1 tsp.

METHOD

1.Preheat oven to 400 F/gas mark 6. Place paper cases or grease and flour a 12 cup muffin pan.

2.In a large bowl, sieve/combine all the dry ingrdnts. i.e. the first 6 items.

3.In another bowl, whisk together the wet ingrdnts i.e. last 5 items. Whisk until the oil has blended with other ingredients.

4.Fold the wet mixture into the flour/dry mixture until well combined. Pour batter into 12 paper cases or directly to the muffin pans.

5.Bake for 20-25 minutes, until tops are a rich dark brown colour and lightly crispy. Remove and cool on a wire rack.

Enjoy sinful, delicious, moist,crumbly and last but not the least HEALTHY chocolate muffins without any guilt!!!

NOTES:

1. Instead of full fat yogurt, you can use low-fat one. Otherwise if you want a moister texture, sour cream would work very well or you can combine both yogurt and sour cream.

2. Instead of adding milk, you can add water to enhance the chocolatey flavour.

WHITE SANDWICH BREAD

INGREDIENTS

3 3/4 cup All purpose Flour
1 cup Warm Milk
1/3 cup Warm Water
1 envelope instant yeast(2 1/4 tsp)
1 tsp salt
2 tbsp honey
2 tbsp unsalted butter,melted

METHOD

1.Whisk together flour,salt and instant yeast in a large bowl. Mix warm milk, warm water, melted butter and honey in a separate bowl.

2. Add the wet ingredients ( milk+water+honey+butter) to the dry ingredients (flour+salt+instant yeast) and turn the dough onto a lightly floured board or surface. Knead the dough to form a smooth satiny dough. If the dough turns out too sticky to handle add a tablespoon of flour and knead once again. You may have to add more than one tbsp to get a smooth,satiny dough that doesn't stick to your palms while kneading.

3.Knead the dough for about 10minutes or until the dough springs back when lightly pressed with your finger.

4.Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly.  Cover the bowl with a dampened cloth/plastic wrap and place in a warm place for about an hour.

5. The dough must have doubled in size after an hour, transfer this dough to a lightly floured surface and gently press the dough into a rectangle 1 inch thick and no longer than 9 inches.

6.With the long side of the rectangle facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.  Turn the dough seam-side up and pinch it closed.

7.Place the dough seam-side down in a greased 9" loaf pan(I used a 11" one because I dont have a smaller loaf pan) and press it gently so it touches all four sides of the pan.  Cover with dampened cloth/plastic wrap and set aside in a warm spot for around 20-30 minutes.

8.Bake at 180 degree C/350 degree F for around 40-50 min.( No preheating)
Cool loaf to room temperature, slice and enjoy the goodness of homemade bread.

Nutella on home-made bread, fresh out of the oven...now what could possibly be better?

NOTES

1. Inorder to get a crispier crust, place a baking pan on the lower rack of your oven and fill it with two cups of boiling water while baking (The loaf should be placed at the center rack only).

2. The quality of the dough largely depends on the yeast & kneading. Make sure the yeast is fresh and knead the dough well until you get a smooth,round ball. But do not overknead.

PUMPKIN DATES LOAF

INGREDIENTS

1 3/4 cup All purpose Flour
1cup Brown sugar*
1 ¼ cups Fresh Pumkin purée
1/3 cup Vegetable oil
2 Eggs
1/2 cup roughly chopped Dates(lightly floured)
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 tsp Garam Masala(optional)
½ tsp Cinnamon powder
½ tsp Vanilla extract

Pumpkin Puree

METHOD

1. Preheat oven to 180 degree C/350 degree F. Grease and flour a 9" loaf pan (I used a 11" loaf pan).

2.Whisk together the flour, baking powder, baking soda, salt, and spices in a bowl & set aside.

3.In another bowl, combine the sugar, the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk well to combine.

4.Add wet ingredients to the dry ingredients, whisk just until combined. Fold in the roughly chopped and lightly floured dates. Switch to a rubber spatula and fold the dates into the batter.

5.Transfer the mixture into the prepared loaf pan and pop it into your oven. Bake for about 1 hour, until the top of the loaf is brown and a toothpick inserted in the center comes out clean.

Fresh out of the oven

NOTES

* The original recipe calls for 1/2 cup of granulated sugar & 1/2 cup of brown sugar, I used 1 packed cup of brown sugar.

* All-purpose flour could be substituted for Whole Wheat Flour (Atta) for a healthier treat,  but won't taste as good as the AP flour one.

VERDICT: Tastes almost like a moist dates cake, the spices lend it a unique flavour.

MOIST BANANA CAKE

INGREDIENTS

3/4 cup All purpose flour
1 egg
1/4 cup oil (any vegetable oil)
1 ripe banana (preferably an over ripe one)
4 tbsp sour cream(Can be substituted with thick yoghurt or buttermilk)
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 tsp vanilla essence

METHOD


1. Preheat oven to 180 degree C/350 degree F. Grease and flour a 9" cake pan.

2.Whisk together flour,baking soda,baking powder and salt in a small bowl and keep it aside.

3.Mash the bananas in a bowl using a fork . Add egg and sugar to the banana pulp and mix with hand beater for a minute.

4.Add oil and beat on low speed for 3-4 min. Add vanilla essence and sour cream,fold it in using a wooden spoon or spatula.

6. Fold in the dry ingredients kept apart in step 2. Be careful not to mix too much. Mix only until well combined.

7.Spread batter evenly in prepared pan and pop it into the oven. Bake for 35 - 40 min or until golden brown and toothpick inserted in center comes out clean.

8.Place a paper doily (or a paper cut-out in your favourite pattern) on the cake and sprinkle powdered sugar on top,lift the doily off carefully  to decorate, or hop onto Edible Garden for cream cheese frosting.

SOURCE: Nag's Edible Garden
NOTES
1. Using an over ripe banana makes it easier to mash into a pulp,but sometimes it tastes too sweet so adjust the amount of sugar according to the sweetness of your banana.

Verdict: Gorgeously moist and has just the right amount of banana flavour!

SAVOURY SEMOLINA CAKE

INGREDIENTS

1 cup Semolina(Roasted/unroasted)
1 cup Yoghurt
1/2 -3/4 cup Water
1/2 cup Peas
1 Carrot grated
1 tsp crushed/grated ginger
1/4 tsp turmeric powder(optional)
1/2 tsp red chilli powder(optional)
1 tsp Red chilli flakes
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1/2 tsp baking soda(Soda bicarbonate)
Sesame seeds-a handful(Optional)
Salt to taste
Oil

METHOD

1.Grease and flour a loaf tin,preheat your oven to 200 degree C/395 degree F.

2.Mix semolina, carrots, peas, ginger, turmeric powder, red chilli powder and salt in a bowl. Add water and yoghurt,mix well with a wooden spoon(If your yoghurt is really thick, add 3/4 cup of water,if not 1/2 cup of water would be enough).

3.Heat oil in a pan and pop mustard seeds in it, once the mustard seeds have popped add in cumin seeds immediately. Once the cumin starts giving out its aroma,remove pan from heat and stir it into the batter prepared in step-2. 

4.Stir in baking soda and immediately pour into your greased loaf tin and smooth out the batter. Sprinkle sesame seeds generously on top of the smoothed out batter.

5.Pop it into your oven and bake for 35-40 minutes or until the top turns golden brown. 

 NOTES

Recipe Source : Anjum Anand's Indian Cooking Made Easy Video-Savoury Semolina Cake

* I baked this cake twice and I added the turmeric & red chilli powder the second time just to add more colour as my first cake appeared quite pale.

*Use a smaller loaf tin and maybe 1/2 tsp of baking powder as well for a taller loaf.

This cake is not just a healthy tea time snack, its the easiest way to sneak in vegetables for your kids and family. It's a highly adaptive recipe as well, you could add in onions or other veggies of your choice. This cake is best served warm along with pickle/chutney of your choice.