One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Saturday, October 30, 2010
Click Here for the recipe.
Sunday, October 24, 2010
This in mind, I try and avoid picking up commercial snacks and edible goodies, as far as possible, where my little girl is concerned. Her only allowed indulgences, till date, are transfat free biscuit brands and chocolates in moderation. Once she gets to the school going- peer influencable age my influence on her is bound to decrease. Hence, why not atleast put some effort into giving her a healthy start.
wheat bran - 1 1/2 cups
whole wheat flour - 1 cup
low-fat buttermilk -1 cup
flaxseed - 1 dessert spoon (finely ground)
packed brown sugar - 1/4 cup
baking powder - 1 teaspoon
date syrup - 1 dessertspoon
dates - about 10 Nos (pitted, and chopped)
apple - 1 Nos (deseeded, grated peel and all)
extra virgin olive oil - 1 dessertspoon
Soak the bran and flaxseed in the buttermilk for a few minutes. Incorporate the baking powder with the wheat flour. Add everything together and mix to form a sticky batter. If required, add in a little warm water. Pour into greased cup cake moulds and bake in preheated oven at 200° C for about 20 minutes. Insert a tooth pick to check if it comes clean. If required, bake at 180° for another 4-5 minutes.
PS: The chopped dates and date syrup will make these appear a little sticky in places. Hence cool well, preferably overnight, before eating.