Pumpkin Bars (With Wheat Flour)

Recipe 1

Makes 2 medium loaves

4 eggs
3/4 cups white sugar
3/4 cup vegetable oil
1 pouch of Ian's baby food (optional)
1 (15 ounce) can pumpkin puree
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 tablespoons ground cinnamon
1 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into two loaf pans. Bake for 30 to 35 minutes in preheated oven.

---------

Recipe 2  
Ingredients:

1/2 cup all-purpose flour
1/2 cup chickpea flour (besan)
2 tablespoons ground flax seed
2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup dark brown sugar
1 cup canned pumpkin puree
1/4 cup milk
1/4 cup (1/2 stick) butter, melted 1 teaspoon vanilla extract

Directions:

Preheat oven to 350F. Line an 8x8 baking pan with parchment paper or spray with nonstick spray. Set aside.
In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.

Gluten Free Chocolate Cupcakes / Cake

Gluten-Free Chocolate Cupcakes Made With Garbanzo Bean Flour – My Best Gluten-Free Cupcakes To Date

Yield: About 30 cupcakes

Ingredients

• 2 3/4 cups garbanzo bean flour, sifted twice [I whisked well with sugar] 
• 1 3/4 cups sugar [1 cup sugar]
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• [1 tsp cinnamon] 
• 1/2 cup olive oil
• 1 cup whole milk
• 1 cup boiling water

Instructions

1. In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Mix in eggs, vanilla, olive oil, and milk until just combined.
3. Mix in water.
4. Fill cupcake liners just halfway.
5. Bake at 350 F for 25 minutes or until the top bounces back when lightly touched.

[I used mini muffin tins and baked for 13-14 minutes.] 

As a loaf cake, bake for about 40 minutes. 

Gluten Free Chocolate Banana Bread

3 eggs
1/2 cup brown sugar

1/4 cup butter, melted
2 very ripe bananas, mashed
2 tablespoons plain yogurt
1 1/2 cup chickpea flour
4 tablespoons cocoa powder
1 tsp baking powder

Pre-heat oven to 350 F. 

Whisk egg and sugar fluffy before adding butter, yogurt and mashed bananas.

Sift flour, cocoa powder and baking powder into the batter and stir until completely mixed.

Pour into a greased loaf tin and bake in a pre-heated oven (175°C/350°F) for 30 minutes.

Gluten Free Oatmeal Chocolate Chip Cookies with Garbanzo Bean Flour

Yield: 24 cookies

Ingredients:

1/2 cup butter, softened
1/2 cup white sugar
2 eggs at room temperature, beaten
1 teaspoon vanilla
1/2 tsp cinnamon 

1/4 tsp nutmeg

1/2 tsp ginger powder (optional)
4 tablespoons peanut butter
1 1/2 cups chickpea flour
3/4 cups oats
1/2 teaspoon salt (if using salted butter, omit)
1/2 teaspoon baking soda
1/2 teaspoon baking powder (or use 3/4 tsp baking powder)
2/3 cup chocolate chips

Directions:

Preheat oven to 350°F.

Mix butter, sugars, molasses, eggs, and vanilla.

Mix chickpea flour, oats, salt, soda, and baking powder in a separate bowl.

Add dry ingredients to wet ingredients and mix thoroughly.

Stir in chocolate chips.

Drop by the heaping tablespoon onto a greased baking sheet. 

Bake at 350F for 25-30 minutes. 

Let cool on the baking sheet for a few minutes before removing. Cool completely on a wire rack.

Korean Panfried Tofu

http://www.maangchi.com/recipe/2-tofu-side-dishes

Panfried tofu with spicy sauce
(Dubu buchim yangnyumjang)

Ingredients:
Half package of tofu (about 10 oz: 280 grams), soy sauce, hot pepper flakes, sugar, green onion, garlic, sesame oil, roasted sesame seeds
Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel.
Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.
When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes.
Transfer the cooked tofu to a serving plate.
Make your sauce in a small bowl by mixing these ingredients:
1 clove of minced garlic, 1 chopped green onion, 1 ts hot pepper flakes, 1 ts sugar (or honey), 2 tbs soy sauce, and 2 ts sesame oil
Spoon the sauce evenly over the tofu, and sprinkle some roasted sesame seeds just before serving.
Serve with rice as a side dish

Panfried tofu in soy sauce
(Dubu ganjang jorim)

Ingredients:
Half package of tofu (about 10 oz: 280 grams), garlic, soy sauce, corn syrup (mulyeot), black sesame seeds.
Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel.
Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.
When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes.
Add 1 clove minced garlic, 1 tbs soy sauce, 1 tbs corn syrup and stir it to caramelize the tofu.
Turn the heat off and transfer the cooked tofu to a serving plate.
Sprinkle some roasted black sesame seeds before serving.
Serve with rice as a side dish.
*tip: you can use this dish as a side dish for your doshirak (Korean lunch box)

Spinach Adai

http://www.cookingandme.com/2012/06/spinach-adai-keerai-adai-recipe.html

Spinach Adai | Keerai Adai Recipe
Preparation time: 3 hours
Cooking time: 15 minutes
Makes ~20 adai
Recipe inspired by Anu

Ingredients:
1 cup of rice
1/3 cup of toor dal (tuvaram paruppu)
1/3 cup of channa dal (kadala paruppu)
1 large bunch of spinach
1 tsp of cumin seeds (jeera)
3-4 dry red chillies
1 tsp of coriander seeds
1/2 tsp of black pepper powder
1/4 cup of grated coconut
1 tsp of oil
Salt to taste

How I Made It:

1. Add the dals to the rice, wash, and soak for at least 2 hours.

2. Heat the oil and add add the cumin seeds, coriander seeds, red chillies, and pepper. Fry for 30 seconds and add the spinach, roughly chopped. Cook for 2 mins until the spinach begins to wilt and shrink.


3. Grind the soaked rice-dal mixture along with the spinach mixture and coconut with some salt. The mixture can be slightly coarse, that's totally fine.


4. You can make the adai immediately. Make sure both sides are cooked until slightly golden. I used gingelly oil to cook them up.




Serve hot with coconut chutney. For a change, I served it with one of my favourites - chow chow kootu - and tomato thokku. Yum!


Thanks for the awesome recipe Anu! You rock :)









You might also like:

Adai (Ada Dosa or Lentil Crepe) Recipe
Keera Vadai / Lentils and Spinach Vada Recipe
Cheera Thoran / Stir Fried Spinach Recipe
Tomato Spinach Pulao - Step by Step Recipe
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Tried & Tasted By Nagalakshmi V at 21:33
Labels: Breakfast Recipes, Dal Pulses and Lentils, Dosa, Spinach, Vegan, Vegetarian Recipes


11 COMMENTS:


Sag15 June 2012 23:59

Perfect!

i generally add spinach to almost all dosa batters and even to chapathi dough
add to pesarattu (Moongdal dosa) it adds even more color .Reply



Divya Kudua16 June 2012 01:00

I am looking for a particular adai recipe and this one looks similar to that except for the spinach part!Love tomato thokku wth dosas,the no-fermenting part is the best when it comes to adai I guess!Reply



ishastastebuds.com16 June 2012 01:30

super...am not spinach lover but loved ur post ...Reply



Ramya16 June 2012 11:51

That is an awesome looking Adai! Treat to eyes and tummy:-)Reply



Tharisi17 June 2012 03:37

Looks great. Must try.Reply



Sharmilee! :)17 June 2012 12:42

Healthy twist to the usual adais...looks very tempting to try!Reply



Priya17 June 2012 17:41

Healthy and super catchy adai.Reply



Poornima Nair18 June 2012 09:54

I have this bookmarked too. The no fermenting part is the best thing about adais and love the addition of spinach!Reply



Padhu18 June 2012 15:06

Looks colorful!Reply



Nimi19 June 2012 00:09

Love this easy and no-fuss-about-fermenting recipe and will definitely try it. Does this keep well or needs to be consumed immediately? The reason I asked is, can I give it to my children in their lunch boxes?Reply

Replies



Nagalakshmi V19 June 2012 11:28

yes sure you can send them these adais in their lunch boxes. it won't taste as good as when freshly made though


Reply








Hi there, thank you so much for leaving a note on my recipes and posts. I really appreciate it and do read every single one of them although it's not always possible to reply individually. I wish I could hire some people to do all the boring stuff in my life while I reply to all of you all day.

That was not even a joke!

Browse around, have fun. Hope you come back to visit soon.



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Lemon Bars

Copyright 1999, The Barefoot Contessa Cookbook

Prep Time:

10 min

Inactive Prep Time:

30 min

Cook Time:

55 min

Level:

Intermediate

Serves:

20 squares or 40 triangles

Ingredients

For the crust:

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.