Announcing Kid’s Delight – Baked Treats

I am hosting Srivalli’s Kid’s Delight event for a whole month – from August 16 – September 15. The theme for this event is Baked Treats. I realised I over emphasise the health aspect of food when it comes to feeding my daughter. I see that is the case for most parents and guardians. So I want to take this opportunity to indulge and treat my kid at home and the kid in all of us. And since I love to bake, it will be Baked Treats.

So bake and post about any baked dish that a kid enjoyed or you enjoyed as a kid, a dish that is not necessarily baked in order to hide some disliked vegetable, something that focuses on taste more or as much as the health aspect. Here are few things to remember –

  • Any kid approved baked dish can be posted between August 16 – September 15, 2018
  • Post any vegetarian or egg based dish only
  • Link your post to this announcement and Srivalli’s Kid’s Delight post
  • Old / archived posts are welcome if they are reposted as a current post
  • Posts for other blog events are also welcome
  • If you don’t have a blog and want to contribute, please send a mail to sowmyaramanujam@gmail.com
  • Multiple entries are welcome
  • Once you post, please send an email with your post link and picture of the dish and I will include it in the roundup.
  • Would love if you use the event logo below, though it is optional
  • Looking forward to read some exciting Baked Treats!!
  • Happy Baking!
  • Multigrain Fougasse

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    Fougasse is one of my favorite breads and I love to make it often. I have blogged about a simple Rosemary Fougasse previously and so this time I wanted to do something different. I found this awesome multigrain recipe with olives, tomatoes and garlic and I knew I simply had to make it. It turned out wonderful and is something worth a try!

    The unique thing about this recipe is it asks for cool water instead of the usual warm water. That takes a longer time for the dough to rise instead of the usual 1 hour to double.

    Recipe from here

    Makes 1 medium Fougasse

    WHAT WE NEED

    For the starter

    3 gms Instant yeast

    35ml Cool water

    55gms All purpose flour

    3 gms Salt

    For the dough

    All of the starter

    4gms Instant yeast

    50ml Olive oil

    90gms All purpose flour

    90gms Multigrain flour

    50gms Whole wheat flour

    30gms Rye flour

    6gms Salt

    110ml Cool water

    2 tbsp Sliced olives

    1 oven roasted tomato, chopped

    1 head of slow roasted garlic

    2 tsp Dried Rosemary

    2 tsp Dried Thyme

     

    WHAT TO DO

    • Mix all the ingredients for the starter and keep it covered in the refrigerator for 8-10 hours
    • Add the instant yeast, all the flours, salt and oil to the starter and knead for 8-10 minutes
    • Add the olives, tomato, garlic, rosemary and thyme and knead for 4-5 minutes
    • Set it aside covered till the dough doubles in volume, around 2-3 hours
    • Take out the dough and roll it out on parchment paper
    • Shape it like a leaf and make 1 long cut through the centre and smaller cuts on the sides like a leaf
    • Cover and let it double, around 2 hours
    • Preheat the oven to 190C
    • Brush the top of the dough with cold water
    • Bake for 20 minutes or till the top is nicely brown
    • Cool for 15 minutes
    • Enjoy!

    NOTES

    1. To speed up the process, use warm water to mix the dough
    2. I used a mix of soy, maize, amaranth and quinoa flours for the multigrain. You can use any flour per your choice

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    This is my post for the Blogging Marathon under the theme, ‘French Cuisine’.

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    Baguette

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    I have been planning to make baguettes for a long time but have postponed it simply because I was so scared I would mess up. Finally the French cuisine theme seemed the perfect time to finally try making the baguette.

    I am happy to report that overall the baguette was not a failure. I would get ahead of myself if I called it a success but it got the crisp exterior and a chewy crumb. The only issue was that I ended up making it thinner than it should be and it looked more like a ficelle rather than a baguette. Well, that’s what second tries are for, I guess!

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    Recipe adapted from here

    Makes 2 baguettes

    WHAT WE NEED

    For the poolish

    1/4 cup Water

    A pinch of instant yeast

    70 gms All purpose flour

    For the dough

    3/4 tsp Instant yeast

    1/2 cup Warm water

    All of the poolish

    245 gms All purpose flour

    1 tsp salt

    WHAT TO DO

    • Mix all the ingredients for the poolish to form a soft dough
    • Cover and set it aside for 8-10 hours or till the poolish has doubled and become very bubbly
    • Add all the ingredients for the dough to the poolish and knead for 10 mins by hand / 3-4 mins with a mixer
    • Set it aside covered for 90 mins or till th dough is double in volume
    • Take out the dough and divide it into 2 pieces
    • Make a rough ball with each piece and set it aside for 15 mins to 1 hour
    • Roll each ball into a long rope. The length depends on the size of your baking tray
    • Ensure that the ends are pointy like a baguette usually is
    • Leave it on the baking tray / couche for 45 mins to an hour
    • If you don’t have a baguette pan then cut up any tubular cardboard into 2 pieces. Lay them on the baking tray and put a parchment paper on it. I used the cardboard available at the end of the kitchen tissue roll. You can even use a Pringles chips box.
    • Place one rolled dough between the two halves of the cardboard to rise for the final 45 mins to an hour
    • Preheat the oven to 230C with an empty tray at the bottom rack
    • Pour 1 1/2 cups of hot water on the empty tray
    • Make 3-5 slashes on top of the dough and then place the baguette tray on the middle rack
    • Bake for 24-28 minutes or the top is golden brown
    • Enjoy!

    NOTES

    1. I made 3 baguettes instead of 2 and hence mine turned out very thin.

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    This is my post for the Blogging Marathon under the theme, ‘French Cuisine’.

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    Eggless Brioche

    This is one theme I have been so excited about ever since it was announced. I have been planning to explore the French cuisine forever now and this is just the perfect opportunity. French breads are world famous and even an entire month of baking different French breads wont exhaust the lost but nevertheless, I picked on three popular breads for this month.

    The first one is the classic Brioche, which is an enriched bread. Usually eggs are used to enrich the dough but I replaced that with milk and butter which makes a soft and rich bread.

    Adapted from here

    Makes 9-10 rolls

    WHAT WE NEED

    470 gms All purpose flour

    2 tbsp Vital wheat gluten (optional)

    7 gms Instant yeast

    300ml Warm milk

    30 gms Honey

    40 gms Unsalted butter

    1 1/2 tsp Salt

    WHAT TO DO

    • Mix all the ingredients together in a large bowl
    • Knead together for 10 minutes to form a soft dough
    • Set aside the dough for 60-90 minutes or till the dough doubles in volume
    • Take out the dough and divide into 9-10 equal parts
    • Roll each one into a ball and set on a greased baking tray
    • Cover the tray and set aside for an hour
    • Preheat the oven to 210C
    • Bake for 15-18 minutes or till the buns turn golden brown
    • Cool for 15-20 minutes
    • Enjoy!

    This is my post for the Blogging Marathon under the theme, ‘French Cuisine’.

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    Dal Makhni

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    I have made this dal quite a few times yet I missed blogging about it. I checked and rechecked the blog to confirm I hadn’t written about it before. Well, I haven’t as yet and so here it is. The best part is that the daughter too loves it and we make it for lunch.

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    Recipe from here

    Serves 3-4

    WHAT WE NEED

    3/4 cup Whole black urad dal

    2 tbsp Rajma / Kidney beans

    3 cups Water

    1 Onion, medium

    2 Green chillies

    2 tsp Ginger garlic paste

    2 Tomatoes

    1/2 tsp Cumin seeds

    2-3 Cloves

    2 Cardamom

    1″ Cinnamon stick

    1/2 tsp Red chilly powder

    1/2 tsp Kasoori Methi

    1/4 cup Milk

    3 tbsp Unsalted butter

    Salt

    Water

    WHAT TO DO

    • Soak the urad dal and rajma overnight or for 8 hours in sufficient water
    • Pressure cook both with 3 cups of water for 5-6 whistles or till the dal is fully cooked
    • Mash and keep aside
    • Chop the tomatoes and blend in a mixer to a purée
    • Chop the onions finely
    • Heat butter in a pan and add cumin seeds, cloves, cardamom and cinnamon
    • After 1-2 minutes, add the chopped onions and green chillies
    • Add the Ginger garlic paste and sauté till the raw smell goes away
    • Add the pureed tomatoes and red chilly powder
    • Cook till the fat separates, around 5 minutes
    • Add the smashed lentils and 1/2 cup of water
    • Add salt and simmer for 15-20 minutes till it reaches the desired consistency
    • Add more water if gets too thick
    • Add milk and let it simmer for another 10 minutes (usually cream is added but I substitute with milk which is easily available and works well for me)
    • Add kasuri methi and turn off the gas
    • Serve hot with rotis or rice
    • Enjoy!

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    This is my post for the Blogging Marathon under the theme,’Indian Regional Dishes’.

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    Palak Dal

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    My daughter has reached that age where she has become super picky about what she eats and one of the things she doesn’t like is spinach. So I have to find different ways to make her eat spinach. This dal is one of those attempts. She loves the regular toor dal and so I figured it was best to add spinach to it and make life easier for me.

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    Serves 3-4

    WHAT WE NEED

    1 small bunch spinach

    1 Onion, large

    1/3 cup Toor dal / pigeon pea

    1 tbsp Cooking oil

    1/2 tsp Mustard seeds

    1/4 tsp Cumin seeds

    1-2 Green chillies

    1/4 tsp Turmeric powder

    1/4 tsp Red chilly powder

    Salt

    Water

    WHAT TO DO

    • Cook the toor dal / pigeon pea with 2/3 cup water in a pressure cooker for 2 whistles.
    • Mash the dal and set aside
    • Wash and chop the spinach finely and set aside
    • In a large pan, heat the oil and add mustard seeds
    • Add cumin seeds and slit green chillies
    • Chop the onions and add it to the pan
    • Fry the onions till translucent
    • Add the spinach and fry till it wilts
    • Add the cooked lentils, turmeric powder and red chilly powder
    • Add salt and bring it to a boil
    • Simmer for 7-8 minutes
    • Take off the heat
    • Serve warm with rice or rotis
    • Enjoy!

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    This is my post for the Blogging Marathon under the theme, ‘Indian Regional Dishes’

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    Snake gourd & Red lentil Kootu

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    All my life I hated eating kootu though my mother never gave up trying to feed it to us. Then I got married and became fully incharge of the kitchen which is when I realised how easy and nutritious and tasty the kootu is. It has a beautiful blend of vegetables and lentils, not to forget the ever evolving spice blend and a crackling tadka to top it all. So I have earned my mother’s wrath by making kootu more often than she ever did.

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    Serves 3-4

    WHAT WE NEED

    200 gms Snake gourd

    1/4 cup Masoor dal / Red Lentils

    2 tbsp Roasted gram

    1 tsp Coriander seeds

    1/2 tsp Cumin seeds

    1-2 Dried Red chillies

    2 tsp Coconut oil

    1/2 tsp Mustard Seeds

    1/2 tsp Bengal gram

    1/2 tsp Urad dal

    1 sprig Curry leaves

    Salt

    WHAT TO DO

    • Cook the lentils till it is mushy and can be mashed. If using a pressure cooker, add 3/4 cup of water and cook till 2-3 whistles
    • Chop the snake gourd into thin semi circular pieces and cook it in water for 8-10 minutes
    • Dry roast the roasted gram, coriander seeds, cumin seeds and red chillies individually for 1 minute each
    • Let cool and grind to a coarse powder
    • Add the snake gourd to the cooked lentils in a vessel and let it cook for 5 minutes
    • Add salt and the spice mix and simmer for 7-8 minutes
    • The water in the lentils and snake gourd should suffice. If t turns too thick then add water to dilute it
    • Take it off the heat
    • In a small pan, heat coconut oil and add mustard seeds
    • Once it splutters, add the Bengal gram and urad dal
    • When the lentils turn brown, chop and add the curry leaves
    • Pour the entire mix on to the lentil mix
    • Serve warm with rice and ghee
    • Enjoy!

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    This is my post for the Blogging Marathon under the theme, ‘Indian Dishes’.

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    Flaxseed Dinner Rolls

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    I love dinner rolls and keep finding new recipes to make. You can have them with other dishes like pasta or if you are like me, you can have them with a slather of butter anytime of the day. These rolls taste wonderful with the flavour of herbs coming through as also the nutty flaxseed and the slight crunch of bran.

    Recipe adapted from here

    Makes 8 rolls

    WHAT WE NEED

    1 1/2 cup All purpose flour

    1 tbsp Wheat bran

    1 tbsp Flaxseeds, ground

    2 tbsp Dried mixed herbs

    1 1/2 tsp Instant yeast

    1 1/2 tsp Sugar

    2 tbsp Olive Oil

    1/4 tsp Salt

    1/2 cup Warm water

    WHAT TO DO

    • Mix the flour, bran, flaxseed, herbs, sugar and yeast
    • Add Olive oil, salt and warm water and knead to form a smooth dough
    • Set aside for 1 hour or till the dough doubles in volume
    • Take out the dough and roll it into a 1″ thick circle
    • Cut it into 8 wedges
    • Roll each wedge from the broader side ro form a crsescent like roll
    • Grease a baking tray and keep the rolls on it dor 20-25 minutes
    • Preheat the oven to 185C
    • Bake for 20-25 minutes or till the drop turns golden brown
    • Serve warm
    • Enjoy!

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    This is my post for the Blogging Marathon under the theme,’Wraps & Rolls’.

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    Eggless Cinnamon Rolls

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    The second dish in this week’s theme of ‘Wraps & Rolls’ is the classic Cinnamon Roll. I have previously posted this dish which is an egg version whereas this one is an eggless version. My recent endeavour has been to bake eggless versions of the dishes I usually bake with egg. This one is delightful, so soft and delicious. The best part is that it tastes so good without the glaze. It reduces work not to mention calories.

    Adapted from here

    Makes 15-16 rolls

    WHAT WE NEED

    For the dough

    3/4 cup warm milk

    1 1/2 tbsp lemon juice

    1/4 cup Oil

    1 tbsp Butter, melted

    2 tsp Instant yeast

    1/4 cup Sugar

    2 1/4 cups All purpose flour

    1/2 tsp Baking powder

    1/4 tsp Baking soda

    1/2 tsp Salt

    For the filling

    1/2 cup Brown sugar

    1 tbsp Cinnamon powder

    3 tbsp Softened butter

    WHAT TO DO

    • Mix the lemon juice with the warm milk and set aside for 5 minutes
    • In a large bowl, add the flour, sugar, butter, oil, baking powder, baking soda, yeast and salt
    • Add the milk and make a smooth dough
    • Set aside for an hour or till it doubles in volume
    • Mix all the ingredients for the filling and set aside
    • Roll out the dough into a 24*18” rectangle
    • Spread the filling on the dough with your hand
    • Roll the dough on the longer side into a tight log
    • Cut the log into 15-16 pieces
    • Grease a baking tray or line it with parchment
    • Place the rolls on the baking tray few inches apart so that the dough has space to increase in volume
    • Set aside for 40 minutes
    • Preheat the oven to 185C
    • Bake for 18-20 minutes or till the rolls are golden brown
    • Serve warm
    • Enjoy

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    Herbs & Garlic Rolls

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    All through my life I have tried to lose weight. It has mostly not worked because I would not stick to any plan for more than a week. Then I would look at people thinner than me wearing pretty clothes and sulk. This has been going on forever with no end in sight. Finally I figured out how to solve the problem. No, I am not propounding a new weight loss strategy. All I am saying is that my problem has always been other people being thinner. So I figured I would put my baking to use as a dark art and get everyone around me to put on weight. If that is not a delicious solution I don’t know what is.

    So these garlic rolls are the first step in that direction. In my defense, they did turn out delicious and quite gobble-worthy.

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    Recipe adapted from here

    Makes 10 rolls

    WHAT WE NEED

    1 cup All purpose flour

    1 cup Whole Wheat flour

    2 1/2 tsp Instant yeast

    1 tsp Sugar

    1 tsp Salt

    2 tbsp Olive oil

    3/4 cup Warm water

    60-70gms Herbed garlic butter

    Sesame seeds to garnish

    WHAT TO DO

    • Add the flours, yeast, sugar, salt and oil in a large bowl
    • Add 1/2 cup water and mix to form a smooth dough
    • If the dough seems too dry then add 2tsp water at a time till the dough comes together
    • Cover and set aside for an hour or till the dough doubles in volume
    • Take out the dough and roll it into a 1/2″ thick rectangle
    • Spread the garlic butter on the dough evenly
    • Roll the dough into a tight log from the longer side of the rectangle
    • Cut the log into 10 pieces
    • Grease an 8″ round baking pan and place the rolls side-up on the pan
    • Sprinkle the sesame seeds on top and set aside for 20 minutes
    • Preheat the oven to 185C
    • Bake for 20-25 minutes or till the rolls are golden brown
    • Brush with the balance butter on top
    • Serve warm
    • Enjoy!

     

    NOTES

    1. I used the store bought garlic butter but you can also make it at home. Take 70 gms of salted butter, 4-5 cloves of garlic and 2-3 tsp of mixed herbs. Pulse the garlic and herbs together in a blender. Add them to the butter and mix well. Add salt if needed and use.

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    This is my post for the Blogging Marathon under the theme, ‘Wraps & Rolls’.

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