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Thursday, 8 April 2021

Watermelon Rind Curry / Tarbooz Ke Chilke Ki Subzi

                       

Watermelon Rind Curry or Tarbooz ke chilke ki subji  is a very healthy and delicious dish from the Indian state of Rajasthan. A simple and quick stir-fry using the discarded part of the watermelon fruit and some basic Indian spices. Watermelon Rind Curry is an onion-garlic free, vegan and gluten-free one-pot dish which is ready under 20 minutes and can be served as a side-dish with chapati, rice or quinoa. This recipe is a perfect example of  a zero waste cooking !

                       

Watermelon Rind and its Health Benefits: 

Most of us eat only the sweet juicy red flesh of the watermelon fruit, not knowing the fact that its rind is completely edible and very beneficial to our body in many ways. Watermelon rind is a tough , outer layer of the watermelon, typically green on the exterior, fading to a pale white inside. 95% of the Watermelon's nutritional value comes from its rind. Watermelon rind like the watermelon flesh is mostly made up of water. Watermelon rind is full of Vitamin C, A and B6. The watermelon rind is also a good source of Zinc and Potassium. The citrulline present in the watermelon rind also boost Immune system.

                       

Benefits of Consuming Watermelon Rind: Source

  • Helps in regulating Blood Pressure
  • Helps in Weight Loss
  • Can treat Urinary Tract Infections
  • Breaks down Kidney stones
  • Has Anti-Inflammatory properties.
  • Rich in dietary fiber
Ways to add Watermelon rind to our diet:
 
After knowing the health benefits of consuming watermelon rind, you must we looking for ways to add it to our daily diet. Here are some ways
  • Use the rind in your breakfast smoothies with other veggies and fruits
  • Make a refreshing salsa by tossing the rind with some chopped onions, tomatoes, herbs and spice powders.
  • Add the rind to your salads.
  • Make stir-fries like this one.
  • Make chutney.
  • Make jam and pickle with the rind.
  • You may want to check out this recipe, in which my friend Renu uses even the hard green peel of the watermelon rind to make a curry. 

                        

What goes into my version of Watermelon Rind Curry ? The Ingredients:

This watermelon rind curry is a very simple yet flavorful stir-fry in which chopped watermelon rind is tossed with basic Indian spices and herbs. This healthy and delicious dish does not require any fancy ingredients. Let's have a look at the ingredients one by pone.

Watermelon Rind: Here, we will be using the left-over rind of watermelon fruit, after removing the tough green peel. Watermelon rind has a crisp texture, similar to cucumber. It holds up well to the heat and takes up the flavors of the spices very well.

Mustard and Cumin seeds: Like most of the Indian curries, this watermelon rind curry is oil tempered with Mustard and cumin seeds.

Spice Powders: I have used only turmeric powder and red chili powder in this stir-fry. Though you may use curry powder, sambar powder, garam masala or cumin-coriander powder to flavor the curry.

Oil: You may use any cooking oil or even ghee in this stir-fry. Very little oil is required for this stir-fry.

Coriander : Fresh coriander leaves add lots of flavor to this simple stir-fry.

Lemon juice / Amchur powder : a dash of amchur powder (raw mango powder) or a squeeze of lemon juice for a bit of tangy flavor.

Salt to taste:

                         

Dietary Notes:

  • Healthy
  • Vegetarian side-dish
  • Vegan
  • Gluten-free
  • Onion-Garlic free / Saatvik / Jain Recipe
  • Quick and easy to make
  • Kid Friendly
  • Figure Friendly
  • Environment Friendly
  • Economical
  • Zero Waste Recipe
Related Event: A to Z Recipe Challenge group with Alphabet "W"

This healthy and flavorful watermelon rind curry is featured in the A to Z recipe challenge group on Facebook where i post every month with a key ingredient having particular alphabet. Going by the alphabetical order, for the month of April, we had to cook a dish starting with Alphabet "W" I chose watermelon Rind as my key ingredient and this watermelon rind curry is my humble contribution towards the theme. This A-Z recipe challenge is very close to my heart and it is difficult to accept the fact that it is nearing towards its end with just a couple of ingredients left in the series. You may want to have a look at my other contributions in this series.
                                              

Preparation Time:5 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients:
  • 4 cups watermelon rind (tough green skin removed), cut into 1/2 inch pieces
  • 2 teaspoon oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon lemon juice/ 1/2 teaspoon amchur powder (raw mango powder)
  • A small bunch of fresh coriander leaves, finely chopped for garnishing
  • Salt to taste
Method:
  1. Separate the green peel from the watermelon rind with a peeler or a knife. Chop the white part into 1/2 inch cubes.
  2. Heat oil in a pan. add mustard seeds to it. Once the seeds splutter, add cumin seeds. Let the seeds crackle. Now add the chopped water melon rind. Season it with salt, turmeric powder and red chili powder. Give a good mix. Stir fry on medium flame for a minute or so. 
  3. Cover cook the curry on low to medium flame until the watermelon rind is cooked. Takes around 8-10 minutes.
  4. Add lemon juice or raw mango powder and garnish the curry with finely chopped fresh coriander leaves. 
  5. Our healthy and delicious watermelon rind curry is ready to serve !

       

6. Serve the watermelon rind curry with chapati or rice. It makes a great pair with Quinoa as well.

                         

Recipe Notes:
  • I have used only turmeric powder and red chili powder in this stir-fry. Though you may use curry powder, sambar powder, garam masala or cumin-coriander powder to flavor the curry.

  • Lemon juice or amchur powder can be added for the tang.

  • Oil or ghee may be used for tempering.

  • This is a satvik version so i have not used onion and garlic in this stir-fry. You may try using it. Tastes equally good.

  • Adjust the amount of red chili powder as per your spice tolerance.


Would love to hear from you !

I hope you would love trying out this healthy and delicious Watermelon Rind curry this Summer season. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows.

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !


Related Posts:



Monday, 5 April 2021

Chilli Garlic Noodles Recipe

                   

Chilli Garlic Noodles is a soulful treat for all the noodle lovers, especially on weekends. Loaded with colorful vegetables and bold flavors coming from chilly and garlic, this simple vegetarian Asian noodle dish comes together in no time. Best part is that it is a hit with both kids and adults. The recipe is vegan and easy to follow. This Chili Garlic Noodles serves as a lip-smacking starter and doesn't require any accompaniment. For me, it is a wholesome meal by itself. 

                   

What goes into my version of Chili Garlic Noodles? The Ingredients:

This Asian Chili Garlic Noodles recipe is very simple and does not call for any fancy ingredient. 

  • Vegetables: I add lots of colored vegetables to my noodles which not only makes the dish nutritious and wholesome but also uplifts my mood. I have used colored bell pepper, carrot, onion, broccoli and spring onion. Do not overcook the veggies. They should retain crunch.
  • Garlic: Use good quality garlic and do not cut down the amount , if looking for a garlicky flavor.
  • Chilies: I have used chili flakes, chopped red chilies and little chili sauce. If you can tolerate more spice, i would suggest you making a chili paste by soaking dry red chilies in hot water and then grinding it to a puree. I did not make that way, as i intended to serve it to my little one. 
  • Noodles: I have used Hakka Noodles. You may use quinoa noodles, rice noodles, millet noodles or any other noodles of your choice.
  • Oil: For best taste use sesame oil or groundnut oil. However you may use any other refined oil if you do not have it.
  • Sesame seeds: I have topped the noodles with toasted sesame seeds and chili flakes just before serving.
  • Soy Sauce and Vinegar: Soy sauce and rice vinegar add a tangy taste to the noodles which compliments very well with the spicy flavors.
  • Sugar: I add a small amount of sugar which balance the spicy and tangy flavors of this noodles.
  • Salt to taste.

                   

Dietary Tips:

  • Vegetarian starter
  • Indo-Chinese 
  • Lip-smacking
  • Healthy meal
  • Vegan
  • Kid Friendly
  • Easy to make

                   

Related Event: Noodle Doodle @Foodie Monday Blog Hop

This Chili Garlic noodles recipe is featured in the Foodie Monday Blog Hop, a Facebook gourmet group, where a bunch of passionate food bloggers share their culinary delights every Monday depending upon a pre-determined theme. Preethi di was our hostess for the week on this group and she proposed Asian Noodles as the theme for the 292nd week. Do check out her space for some amazing and easy-to-do recipes from around the globe. Her Longevity Noodles that are made specially for the Lunar New Year are on my to-do list.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients:
  • 300 grams / 2 packets Hakka Noodles
  • 2 tablespoon oil
  • 1 onion sliced
  • 1/4 cup broccoli florets
  • 1 small carrot, cut into matchstick strips
  • 1 small red bell pepper, chopped lengthwise
  • 1 small green bell pepper, chopped lengthwise
  • 1 red chili, slit or chopped
  • 1-2 spring onions , chopped
  • 3-4 garlic cloves, sliced or minced
  • 1 tablespoon chili flakes
  • 1 tablespoon crushed black pepper
  • 1 tablespoon toasted sesame seeds for garnishing
  • 1 teaspoon soy sauce
  • 1 teaspoon chili sauce
  • 1 teaspoon vinegar
  • 1/2 teaspoon sugar
  • Salt to taste
                              

Method:
  1. Cook the noodles in enough boiling water with salt as per the instructions given on the packet.
  2. Drain and run cold water over the noodles. Drizzle 1-2 teaspoon oil over the noodles and toss them so that they do not stick to each other.
  3. Keep all the veggies and sauces ready.
  4. Heat remaining oil in a large wok. Add minced garlic and saute for around a minute on low to medium flame. If you wish to give the burnt garlic flavor, allow the garlic to become golden brown. Next, tip in the slit or chopped ed chili and fry for few second. 
  5. Add sliced onions and spring onion whites and saute for around a minute on high flame.
  6. Next, add the chopped carrot, bell pepper and broccoli and stir-fry for 2-3 minutes on medium to high flame. Now, lower the flame and push the veggies at one side. Add the soy sauce, vinegar, chili sauce, salt, sugar and crushed black pepper. Give it a good mix and toss the veggies in this sauce.
  7. Now add the cooked noodles in batches and toss well with the veggies. Stir-fry for 2 minutes and put off the flame. Garnish with toasted sesame seeds, spring onion green and chili flakes and serve immediately.
  8. Enjoy the flavorful chili garlic noodles with your loved ones!


Recipe Notes:
  • You can make this chili garlic noodles with Hakka noodles, millet noodles, quinoa noodles or rice noodles. Just make sure to cook the noodles to al dente. Overcooking the noodles will spoil the dish.
  • Use any colorful vegetable of your choice to make the dish appealing and nutritious.
  • Cut the veggies into thin and similar size pieces as we stir fry them over high heat. Also do not over cook the veggies. The veggies should retain their crunch.
  • You can adjust the spice levels as per your taste and tolerance. If you can tolerate more spice, i would suggest you making a chili paste by soaking dry red chilies in hot water and then grinding it to a puree. Add the chili puree while stir frying the veggies with other sauces.
  • Use sesame oil or groundnut oil for best results. However you may use any other refined oil too.
  • Keep the veggies and sauces ready before you start stir frying process. 
  • Serve the noodles immediately as they tend to dry up if kept for long time. In case you want to serve it after a while, you may add little stock in which noodles were cooked and cover the noodles, so they remain moist and soft.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Chili Garlic Noodles. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows.

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 




For more Indo-Chinese recipes, check out the following from this blog



Tuesday, 30 March 2021

2 Ingredient Coconut Fudge

                      

This Coconut Fudge is a delightful, melt-in-mouth Indian dessert that can be put together in a jiffy and made using just 2 ingredients. If you have unannounced guests or are pressed for time during festivals, this fuss-free, no-cook Instant recipe is just perfect for you! 

                       

What goes into my Coconut Fudge ? The Ingredients:

As mentioned above this delicious coconut fudge is made using just 2 ingredients, namely desiccated coconut and sweetened condensed milk.

  • Desiccated Coconut: Use good quality desiccated coconut for best results. You cannot substitute desiccated coconut with fresh grated coconut in this no-cook recipe.
  • Sweetened Condensed milk: You can use any brand of sweetened condensed milk. I have used Amul Mithai Mate. I have not tried making this fudge with non-dairy condensed milk.
Variations: 
  • You may add dry fruits to the fudge mixture or top the fudge with slivered nuts and saffron strands for a festive look.
  • The same mixture can be used to make ladoos instead pf fudge. just take hand-full of mixture and roll it between your palms. Roll each ball in a bowl of desiccated coconut and serve !
Storage Instructions:
  • The fudge stays good for around a week when kept in a refrigerator in am air-tight container.

                       

Dietary Tips: 

  • Vegetarian dessert
  • Gluten-free
  • Fuss-free
  • Kid friendly
  • 2 ingredient dessert
  • Festive fudge
  • No-cook recipe
  • Saatvik / Jain Recipe 

Preparation Time: 10 minutes

Cooking Time: Nil

Serves: 15 large fudge pieces


Ingredients: 

  • 400 ml sweetened condensed milk ( i have used Amul Mithai Mate)
  • 400 grams desiccated  coconut

                              

Method:

  1. In a mixing bowl take desiccated coconut. Add sweetened condensed milk gradually and mix well using a spatula. 
  2. Line a fudge tray with parchment paper and grease it with ghee. 
  3. Transfer the coconut condensed milk mixture and press it tightly in the fudge tray. Level the fudge with the back of the spatula.
  4. Cover and keep in the refrigerator for about 45 minutes to set.
  5. Using a knife or pizza cutter, cut the fudge into desired shape.

   
.
6. Enjoy the delicious, melt in mouth coconut fudge with your loved ones ! Refrigerate the remaining fudge pieces in an airtight container. 

                      

Recipe Notes:
  • You may easily double or halve the recipe as per requirement.
  • The coconut fudge can be topped with slivered nuts and saffron strands. I have kept it plain.
  • You can roll the mixture into ladoos instead of pressing it to make fudge.
  • The fudge stays good for about a week on refrigeration.

Would love to hear from you !

I hope you would love trying out this delicious 2 ingredient coconut fudge. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows.

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav


Related Posts:














Monday, 29 March 2021

Sambar Recipe


Sambar is a lentil-based vegetable stew from the South Indian Cuisine. It is made with pigeon pea lentil, tamarind broth, mixed vegetables and an aromatic and flavorful spice blend - Sambar powder. Sambar is often paired with breakfast dishes like Idli,  Dosa and Medu vada but it also tastes great with steamed rice. Sambar with its, spicy, tangy refreshing flavors is not only appetizing and a lip smacking meal in itself but is also loaded with numerous health benefits. 


Are Sambar and Rasam the Same ?

The answer is No. Though both Sambar and Rasam are spicy and sour in taste and are popular South Indian dishes, they are not the same. The main difference between the both is that Sambar has more amount of lentils going in making it thicker than rasam. Rasam on the other hand may or may not have lentils. It is far watery and thinner in consistency when compared to Sambar. Sambar is loaded with variety of vegetables unlike rasam. Rasam powder has more amount of black pepper and is used as a meal enhancer and appetizer, while Sambar is the main dish that is served with idli, dosa, or medu vada.

Health benefits of Sambar: Source
  • A complete meal in itself: Loaded with vegetables like drumstick, pumpkin, carrots, okra and tomatoes, Sambar is a complete meal by itself.
  • Good source of Protein and Fiber: Sambar is a storehouse of nutrients and a good source of protein and dietary fiber and thus helps in weight loss. 
  • Controls Diabetes: Sambar helps to keep a check on your sugar levels due to its low glycemic index.
  • Due to its high water content and presence of dietary fiber sambar acts as a natural laxative and thus prevents risk of constipation.

Related Event: 

Curries from the South was the theme for the 291 th week on Foodie Monday Blog Hop, a Facebook gourmet group where a bunch of food bloggers share their culinary delights every Monday depending upon a predetermined theme. Narmadha who blogs at Namscorner was our hostess for this week and she proposed that we share any curry from the South Indian Cuisine. This Sambar recipe is my hmble contribution towards the theme.Meanwhile do check out Narmadha's space for some authentic South Indian recipes and fabulous bakes. I have bookmarked her Manathakali Vathal Kuzhambu, a spicy tangy tamarind based curry to  try out next.
Dietary Tips:
  • Vegetarian
  • Healthy curry
  • South Indian Stew
  • Kid friendly
  • Side dish

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients for Sambar Masala:
  • 1 tablespoon Chana dal / Bengal gram
  • 2 tablespoon Dhaniya / Coriander Seeds
  • 1 teaspoon Urad Dal / Black gram
  • 1 teaspoon Jeera / Cumin seeds
  • 3-4 sabut Lal Mirch / dry Red Chilies
  • 1 teaspoon Kali Mirch / Black Peppercorn
  • 1/4 teaspoon Methi Dana / Fenugreek seeds
  • 1-2 sprig Kadhi patta / Curry leaves
  • Pinch of Hing / Asafoetida
Ingredients for Sambar: 
  • 3/4 cup Arahar Dal / Pigeon Pea
  • 1/4 cup Mung Dal / Split Green gram
  • 1 gooseberry size Imli / Tamarind
  • 1 small piece of Gud / Jaggery (optional)
  • 1/4 teaspoon Haldi /turmeric powder
  • 2 cup chopped Vegetables ( I have used Drumstick, Carrot, Pumpkin, Onion and Tomato)
  • Salt
Ingredients for Tempering:
  • 2 teaspoon ghee / oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 broken red chilly
  • Pinch of Hing / Asafoetida
  • 7-8  Curry Leaves
Method:
  1. Rinse 3/4 cup toor dal and 1/4 cup moong dal and cook with 2 cups of water till mushy and soft. I cooked it for 2 whistles and then simmered for another 10 minutes. Once the pressure is released open the lid and mash the cooked dal with the back of the ladle.

2. While our dal is getting cooked, we will prepare the Sambar powder.Skip this step if using ready made Sambar powder. On a medium flame, dry roast all the ingredients listed under sambar masala one by one, starting with lentils , followed by the spices and lastly the curry leaves.  Allow the spices to cool down. Now transfer the roasted ingredients to a grinder jar and add asafoetida to it. Grind to make a powder. 



3. Next, prepare the vegetables. Rinse and chop the vegetables of your choice. I have used drumsticks, pumpkin, carrots, onion and tomato. Dice the onions, cut drumstick to 3 inch pieces, dice the pumpkin and carrots to 2 inch pieces. Finely chop the tomato. I have not used eggplant or okra. You may use if you wish to. 
4. To cook the veggies, take 4 cups of water in a sauce pan and add the veggies to it. Allow the veggies to cook until al dente ( cooked well but not mushy. They should retain their shape). Soak tamarind in hot water until the veggies cook. Add turmeric powder, salt, 1 tablespoon of the prepared sambar masala (from step 2) and jaggery (if using).
5. Now squeeze out the soaked tamarind and add the strained tamarind water to the sambar followed by the mashed dal from step 1. Give a good stir . Add around 1/2 cup of water if required to adjust the desired consistency of Sambar. Cook the sambar for another 2-3 minutes.



6. Lastly we will prepare the tempering. For that heat ghee or oil in a small pan. Add mustard seeds to it. Once the seeds splutter, add cumin seeds. Allow the seeds to crackle. Next add broken red chilies, curry leaves and asafoetida. Put off the flame and immediately pour this tempering over the sambar. Give a good stir and put off the flame. garnish the Sambar with finely chopped coriander and serve hot with idli sambar or steamed rice.




Recipe Notes:
  • You can make the sambar with toor dal (pigeon pea) alone or add masoor dal (red lentils) or moong dal (split green gram) to it. I have used 1/4 moong dal to 3/4 cup toor dal which gives a creamy texture to the Sambar.
  • You may add any vegetables of your choice like eggplant, okra, shallots, bottle gourd, radish or yellow cucumber. I have used drumstick, pumpkin, carrots, onion and tomatoes.
  • I prefer making fresh Sambar masala in small batches and use it in the sambar. It makes the sambar more aromatic and flavorful. You may use store bought samabar powder if pressed for time.
  • Do not over cook the vegetables. The vegetables to be added in the sambar should be tender but not mushy. They should retain their shape.
  • For best taste temper the sambar with ghee. For a vegan version you may use sesame seeds oil or coconut oil for tempering.
  • Adding jaggery is optional. But my family loves it that way and a bit of jaggery balances the tangy and spicy flavors of the sambar.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Sambar recipe. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows.

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav



Related Posts

   



Sunday, 28 March 2021

Egg-less Easter Bread


This egg-less Easter Bread is a mildly sweet, soft and fluffy braided bread. Made with whole wheat flour, orange zest, raisins and apricot, this yeast-leavened Easter bread is aromatic and flavorful , just perfect treat for the Holiday Season. Serve it with jam, peanut butter or enjoy by itself. 


What is Easter?

Easter is a Christian holiday that celebrates the belief in the resurrection of Jesus Christ. In the New Testament of the Bible, the event is said to have occurred 3 days after Jesus was crucified by the Romans and died in roughly 30 A.D. The holiday concludes the "Passion of Christ", a series of events and holidays that begins with Lent - a 40 day period of fasting , prayer and sacrifice and ends with holy week, which includes holy Thursday (the celebration of Jesus' last supper with his 12 Apostles, also known as "Maundy Thursday", Good Friday (on which Jesus' crucifixion is observed) and Easter Sunday. Source


What goes into my Egg-less version of Easter Bread ? The Ingredients:
  • Whole Wheat Flour: All my bakes are with whole wheat flour, so is this Easter bread. You may use it 1:1 ratio with all purpose flour if your wish.
  • Yeast: Yeast is the leavening agent here, which helps the bread rise. I have used dry active yeast. 
  • Milk: I have used dairy milk. For a vegan version , you may use any plant based milk like, soy milk or almond milk.
  • Sugar : This Easter bread is mildly sweet in taste. I have used sugar in the dough and sprinkled a bit over the bread prior to baking, as it is done in traditional version.
  • Orange Zest : Orange Zest lends a refreshing citrus aroma and a wonderful flavor to the bread.
  • Raisins and Apricots This Easter bread is studded with golden raisins and chopped dried apricots which makes it all the more rich and delectable. 
  • Butter : I have used butter while kneading the flour and also to brush the dough prior to baking. You may use olive oil instead for a vegan version.
  • Toppings: Sesame seeds, shaved almonds and granulated sugar are some of the toppings for this braided Easter bread


Related Event:  Easter Bread @Shhhhh Cooking Secretly Challenge

This healthy and delicious Eggless Easter Bread recipe is featured in the Facebook Gourmet group, Shhhhhhhh Cooking Secretly challenge. Here participating members take turn to propose theme for each month. Renu who blogs at   thoughtfully proposed Easter Breads as the theme for the month of March. We post the recipe towards month end which is just perfectly timed for the Easter festival which falls on  4th April , this year. Renu suggested that we bake any traditional Easter bread across the globe. Though we had the freedom to make an egg-less version , the recipe had to be close to its traditional version. Renu has a wonderful blog with many wonderful recipes both from Indian and International Cuisine. You might love to try out her cute looking super soft  Easter Bunny Buns

In this group all participating members are divided into pairs and both partners exchange a set of secret ingredients, using which both have to cook a dish depending upon  the theme for the particular month. Once the dish is ready only the pic of the dish is shared on the group and the other group members take turn in guessing the secret ingredients just by looking at the pic of the dish. The secret ingredients and the dish name are revealed at the end of the month when the recipe is published by the respective blogger.

My partner for the easter Bread theme was Seema who gave me Orange Zest and milk as my two secret ingredients and i made this Eggless Easter Bread using them. In return, i gave her rice flour and raisins and she prepared a traditional non baked Easter bread .    


Dietary Tips:
  • Vegetarian Bread
  • Egg-less
  • Healthy Bake
  • Refined flour free
  • Yeast leavened bread
  • Festive bake
  • Kid Friendly
  • Healthy and delicious
  • Mildly Sweet

Preparation Time: 40 minutes 
Dough Resting Time : 1 hour 30 minutes
Cooking Time: 40 minutes
Servings: 6

Ingredients: Measurements used 1 cup = 240 ml
  • 2 cups whole wheat flour
  • 1 1/4 cup milk
  • 2-3 tablespoon sugar
  • 2 tablespoon butter / oil
  • 2 teaspoon dry active yeast
  • 2 tablespoon orange zest
  • 1 tablespoon golden raisins
  • 2 tablespoon chopped dried apricot
  • 1 teaspoon Vanilla essence
  • 1/2 teaspoon salt
Toppings:
  • Milk and butter for brushing the bread
  • Almond flakes
  • Granulated sugar
  • Sesame Seeds
Method:
  1. In a bowl take 1/2 cup lukewarm milk. Add sugar and dry yeast to it. Stir well and keep aside for 10 minutes for the yeast to bloom.
  2. After 10 minutes the mixture will turn frothy. If it does not , it means the yeast you are using is old and of no use. Throw the mixture and make a fresh starter culture with new batch of yeast.
  3. In a mixing bowl take whole wheat flour. Add salt, butter or oil, orange zest, raisins, vanilla essence and chopped apricots and give a good mix. Now make a well into the flour and add the bloomed yeast culture into it. Mix well and knead the flour. Add around 1/2 cup warm milk and knead the flour to a soft dough. Knead the dough for around 5-7 minutes. Tug the dough and keep it in a  greased bowl. Cover it with another bowl and keep it for proofing for about an hour.

4. After an hour the dough will be double in size. Punch down the risen dough and knead again for 2-3 minutes. Now follow this method to make a single large braided Easter bread. 
5. Make 3 equal portions of the dough. Knead each portion and shape it like a long log . Pinch the ends of the 3 logs together firmly and braid. 
6. Loop the braided bread into a circle and gently pinch the ends together and place it on a greased baking tray and cover with a kitchen towel and allow it to rest for another 30 minutes.
7. Preheat the oven at 360 degrees Fahrenheit or 180 degrees Celsius.
8. Brush the dough with generous amount of butter and milk mixture and sprinkle with shaved almond and sugar. 
 

9.  You can either make a large Easter bread or make 3 small braided breads by diving the dough into 3 parts and again making 3 parts of each portion. Follow the same procedure as mentioned above. Refer to the collage below for a clear idea. I have topped the smaller breads with sesame seeds as a variation. You may place a vegan chocolate Easter egg in the center of each braided bread to decorate it.


10. Bake the single large Easter bread at 180 degrees Celsius for around 30-35 minutes or until it turns golden brown in color. The smaller breads will require a less time,around 20 minutes.

                       

11. Serve the Easter bread with JamPeanut Butter or as it is. Left over bread can be stored at room temperature in an air tight container for a couple of days.

                       

Recipe Notes:
  • You can make this Easter bread using all purpose flour or in equal quantities with whole wheat flour. I have made it using only whole wheat flour.
  • If the dry yeast does not bloom and your milk does not turn frothy, it means the yeast you are using is old and expired. You need to make a fresh starter culture using a new batch of yeast.
  • Always add the dry yeast to lukewarm milk. If the milk is hot, it will kill the yeast. If it is cold, the yeast will not bloom either.
  • For a vegan version use plant based milk and replace butter with olive oil.
  • Adding apricot and raisins is optional but it gives a rich and festive look and taste.
  • Orange zest gives a love aroma and flavor to the bread. I would recommend not skipping it.
  • Usually and egg wash is used to brush the breads to get that shiny golden brown color. In this egg-less version, i have used milk and butter mixture for brushing the bread dough prior to  baking. It not only makes the bread soft but also lends a lovely golden color to the bread. You may use milk alone.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Easter Bread this Holiday Season. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav


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