Dates Nut Roll

I buy these jumbo dates at Costco, which are plump, moist and absolutely divine. It is super sweet even for a sweet tooth like me. Most of the time i just stare at the box and thinking how to eat'em all. Now this recipe comes handy which makes a guilt-free goodness in every bite, making it a great dessert or even a go-to snack. The nuts adds a great deal of good fats and satisfying crunch. Feel free to fancy any your favorite nuts and dried fruits. Next time i am planning to add pistachios and dried figs to make it a richer roll. And here goes the recipe,

Ingredients:

3/4 cup Dates (finely chopped)

1/4 cup raw Walnuts (finely chopped)

1/4 cup raw Almonds (finely chopped)

1/4 cup raw Cashews (finely chopped)

1 tbsp Ghee (clarified butter)

 How to:

• Dry roast the chopped nuts together and keep aside. (You can roast the nuts whole and then chop'em.)

• In a skillet, heat ghee and add the dates. Cook until it comes together for 3-5 mins at medium-low heat.

• Now add the lightly roasted nuts and mix well. Continue cooking the nut-date mixture for a couple more mins. (The nuts may look a lot, but the dates can take it all so don't be alarmed.)

• Transfer the mixture on to a greased plate and let cool for 10 mins.

• Now gently press'em to form a cylindrical roll and tightly wrap it with plastic.

• Refrigerate the roll for 3 hrs. Cut into 1/4 inch rounds and serve.

• Store in an airtight container and refrigerate it.

Gujarati Methi Thepla (Flat-bread)

Thepla is a Indian flat bread just like roti, but spiced up and flavored with herbs or greens. This bread can be eaten as it is for snacking or served with simple dal or pickle for dinner. It also stores well for 3-4 days at room temperature. The addition of yogurt not only makes the bread softer, it also brings down the heat from the spices. Next time i would like to add minced green chili and garam masala to my theplas. Feel free to add your favorite spices and enjoy'em warm. And here goes the recipe,

Ingredients:

1 1/2 cups Whole Wheat Chapathi Flour

1 tbsp Canola Oil

1/2 cup Plain Yogurt

1 tbsp dried Fenugreek Leaves

2 tbsp fresh Cilantro (minced)

1 1/2 tsp minced Garlic

1/4 tsp Turmeric powder

1/2 tsp Red Chilli powder

1/2 tsp Cumin powder

3/4 tsp Salt

2-3 tbsp warm Water

 How to:

• In a big bowl with whole wheat flour, pour oil and mix well with your hands to incorporate the oil into the flour.

• In another bowl, add the yogurt, and mix together the fenugreek leaves, cilantro, garlic, turmeric powder, chili powder, cumin powder and salt.

• Now pour the yogurt mixture to the flour and start kneading gently. Slowly add water 1 tbsp at a time and knead to bring the dough together.

• Prepare a smooth and well-hydrated dough, smear oil on top, cover it with plastic wrap and let rest for 20-30 mins.

• Take a lime-size dough dusted with flour and flatten the dough with a press or rolling pin, meanwhile heat the tawa/griddle.

• Place the flattened dough on the hot griddle (smear oil if you want to) and gently press with the back of the spatula. 

• Let cook for a couple of mins and flip the bread and cook for another min, until you see golden brown spots on the bread.

• Serve hot with pickle or thokku. Store'em in a thermal food container until ready to eat.

No-Knead Brioche Rolls

Brioche is a highly enriched French bread, with a rich tender crumb. The eggs and butter makes it light and gives the rolls its fluffiness with a golden brown flaky crust. Brioche is generally eaten as a breakfast or as a snack with coffee. This recipe uses a no-knead technique which is a non-traditional way of making it. As the dough sits in the fridge for a longer time, it forms the gluten slowly without the need of mixer. The traditional way is a long and painstaking process. So there you go, a simplified brioche recipe to try for yourself. And here goes the recipe,

Ingredients:

3 1/4 cups Bread Flour

2 1/4 tsp Instant Yeast

7 Eggs (1 egg beaten with a pinch of salt)

1/2 cup Water (room temperature)

1/3 cup Sugar

16 tbsp melted Butter

1 1/2 tsp Salt

How to:

• In a bowl, mix together the flour, yeast and salt. 

• In another large bowl, whisk together 6 whole eggs, water and sugar, until the sugar is all dissolved. Whisk the butter until smooth.

• Add the egg mixture to the flour mixture with a wooden spoon until no dry flour remains. (It is going to be a sticky dough, so don't panic.)

• Cover the bowl with plastic wrap and let sit for 10 mins.
• Holding the edge of the dough and fold the dough over itself to the middle. Turn over 45 degrees and fold the dough 6 more times (a total of 8 folds).

• Cover and let rise for 30 mins. Repeat folding and rising every 30 mins, 3 more times. After 4th set folds, cover tightly and refrigerate for at least 16 hrs or up to 48 hrs.
• Transfer the dough to a floured counter and divide into 2 pieces. Now remove golf balls-size pieces (approx 6) and gently apply pressure in circular motions to make the dough smooth.

• Lightly dust the dough balls with flour if it sticks to your hand. Now cover the dough loosely with plastic and let rest for 5 mins.

• Line a baking sheet with parchment paper and place the rolls leaving space in-between the rolls.
• Cover and let rise at room temperature for 2 hrs or until doubled in size. Half-an-hr before baking, adjust the oven rack to the middle position, place baking stone on rack and heat oven to 350 degrees.

• Remove plastic and brush the rolls with 1 egg beaten with salt. Bake until golden brown for 15 to 20 mins, rotating and switching sheets halfway through.

• Transfer the rolls to a wire rack and serve warm.

 Tips:

• Make sure you wrap the dough tightly with plastic before keeping it in the fridge.
• Do no add more flour to the dough if it sticks, rather lightly dust your hands with flour and apply gentle pressure and smoothen the rolls.

Crispy Roasted Chickpeas

Well, its another way to add some healthy crunch to your diet. Chickpeas are a great source of protein and fiber. These roasted chickpeas are pretty addictive and keeps your bag of potato chips at bay. It is a great on-the-go snack and you can munch anytime guilt-free. What more to say, snack on it and you will love it just like i did. Here goes the recipe,

Ingredients:

1 1/2 cups Chickpeas/Garbanzo beans (soaked)

1/2tbsp Olive Oil

1/2tsp or less Chilli powder

Salt

How to:

• Pressure cook the soaked chickpeas for 2-3 whistles. (Alternatively, you can use canned garbanzo beans. Make sure you rinse thoroughly and pat dry.)
• Preheat the oven to 350 degrees.
• Lay the chickpeas over a paper towel and dry'em completely.

• Place them on a baking sheet and add the oil, chilli powder and salt.

• Mix'em with your hands and make sure they aren't crowded.

• Bake for 45 mins, until crispy.

• Let it cool on the sheet before storing it.
• Serve as a evening snack with tea or coffee.