Easy Eggless Sweet Buns

I have a very old and loving bond with sweet buns, thanks to Harvest Gold brand of North India. 

Well, as luck would have it, both my school and college were at different corners of the city. So, one way commuting used to take me atleast an hour. As both the places were very strict about entry timings, for a good 20 years of my life, I was always out of the house at 7 a.m. sharp, which meant often skipping breakfast. While mom would exercise her control during school days and hand me a dabba (tiiffin), college being IHM, no dabba was required. So I began to skip breakfast as well and always had the excuse of "who will carry the load" to answer my parents. But, parents being parents know how to have their way. So mom would often pack sandwiches in foil/tissue paper that I didn't have to carry till college. I could eat and discard the packing in any streetside dustbin. 

Then one day, when I went to buy milk with Papa, I spotted Harvest Gold sweet buns. While I asked Papa to buy me one just to try, I didn't know I would be hooked on to the taste for life! I remember until I was working in Delhi, when in hurry I would often buy a packet of sweet buns and have them for breakfast while on my way to college/work. Those days a packet of 2 buns came for just 10 bucks!

Sadly, ever since I moved to Mumbai, I haven't had them. Often when in the morning rush, I miss my breakfast I sit on my desk and wonder, "Kaash Mumbai mein bhi Harvest Gold ke buns milte" (wish we got Harvest Gold buns in Mumbai).

Then, few days ago when I was feeling lazy to prepare breakfast for Mr. Hubby, I again began to miss my sweet buns. Bas, fir kya thha, after a quick google search, I went through a few recipes, tweaked a bit and voila! I had my very own sweet buns smiling at me from the baking tray!

While most recipes used 100% All Purpose flour, I used a good amount of whole wheat flour. Also, few days ago I was shocked to know that the tooti frooti I had been loving all my life is actually raw papaya cooked in sugar syrup and coated with artificial colours! So, I used raisins and trust me, they give the buns a better flavour than tutti frutti. Most recipes I saw use milk powder however, I prefer to knead my buns with milk instead as the it gives an amazing flavour and softness to them. I also use only desi ghee as fat as I am partial to the goodness of Cow Ghee!

So, sharing the recipe for sweet buns, more so that I don't forget how I made them!

Ingredients

Instant Dry Yeast - 3/4 tbsp

Grain Sugar - 1 tbsp

Salt - 3/4 tsp

Baking Powder - 1 tsp

Wholewheat Flour - 1 Cup

Refined Flour - 1/2 Cup

Desi Ghee - 1 tbsp + for brushing

Powdered Sugar - 3 tbsp

Warm water - 2 tbsp for yeast activation

Warm Milk - 1 1/2 Cup + for milk wash

Raisins - 1/4 Cup

Method

1. In a bowl, take the yeast, sugar and mix well. Add warm water and mix. Cover and the let mixture rest undisturbed for 10 minutes for the yeast to be activated.

This is how the yeast looks after 10 minutes.

2. In a mixing bowl/Paraat, take the wholewheat flour, refined flour, powdered sugar, baking powder, salt and mix well. 

3. Add the activated yeast mixture. Now using warm milk, knead a soft dough. After you knead for 4-5 minutes the dough will start getting sticky. However, add the ghee to make things more manageable and knead well until the ghee gets absorbed in the dough making it soft and smooth.

4. Make an even ball of the dough by tucking all folds below and keep in a greased bowl for proving for one hour at a warm place. I use my switched off microwave to prove the dough.

After one hour, the dough has risen beautifully.

5. Dust the worktop (I used the same Paraat  that I used for kneading the dough) with some flour and gently knead and fold the bread for 1-2 minutes. Add the raisins and knead into the dough.

6. Make 5-6 balls of the mixture and keep for proving on a greased baking tray at a warm place for 30 minutes. 

This is how the buns look after second proving.

7. Brush with milk and bake in a pre heated convection oven at 200 degree Celsius for 20 minutes.

Here are the buns smiling at me from the baking tray!

These buns make up for excellent and filling breakfast on the go and even taste super yum as bun maska during teatime.

Easy Eggless Banana Marble Cake

Ever since I baked the Banana Walnut bread, Mr. Hubby and his colleagues had been demanding more of it. However, the item waiting on my wish list was Marble Cake. The situation had become so funny that each time I would request Mr. Hubby or MIL to finish off the last two leftover bananas (which had become overripe by then), they would either ask me to have them or say "Why don't you use them in a cake?" Neither could I let the bananas go bad, nor could I let go of my craving for Marble Cake.

So, the way out was best of both - Banana Marble Cake!

The best part, apart from saving life of those two bananas is that the cake is made of 100% wholewheat flour and does not require you to buy that expensive tin of Condensed Milk. You can prepare it anytime to satisfy your craving since all the ingredients are easily available all time at home. The marble effect, apart from adding to the beauty of the cake, also compliments the banana flavour.

The cake can be stored in refrigerator and enjoyed for 2-3 days however, mine didn't last more than a day!

An excellent cake, which is healthy and very fulfilling. In fact, I packed it for Mr. Hubby's snack time and he was all smiles!

Ingredients

Dry Ingredients

Wholewheat flour/Atta - 1 1/2 Cup

Cocoa Powder - 2 tbsp

Castor Sugar - 2 tbsp (for chocolate layer) + 2/3 Cup (for banana layer)

Baking Powder - 1 1/2 tsp

Baking Soda - 1 tsp

Wet Ingredients

Vanilla Essence - 1 1/2 tsp

Ripe Bananas - 2 , pureed

Warm milk - 2 tbsp

Curd - 1/2 Cup

Soft salted Butter - 1/2 Cup

Water - 2 tbsp

Method

1. In a mixing bowl, take soft butter. Add the castor sugar and beat well until the mixture becomes white and fluffy. 

2. Add the banana puree, curd and vanilla essence. Whisk well into a smooth and light mixture. 

3. Sieve together the wholewheat flour, baking soda and baking powder. 

4. In a separate bowl, take the castor sugar, cocoa powder and make a mixture using water. The consistency should be sauce like. 

5. Add the sieved dry ingredients (Step 3) to the wet ingredients (Step 2) and gently fold into a batter. The batter should be neither too thick, neither too thin. Do not over mix. I added 3 tbsp warm milk to adjust the consistency. 

6. Grease an 8" Loaf tin.

7. Add half the batter to the tin. Pat and spread well.

8. Now using a spoon, spread half of the chocolate mixture unevenly. Then, using a fork/knife/toothpick, make uneven swirls. Ensure to dig the fork/knife/toothpick deep into the batter to ensure that the chocolate mixture shows in every layer.

9. Now spread a layer of the remaining cake batter on top.

10. Finally, spread the remaining chocolate mixture on top like we did in step 8.

11. Bake in a preheated oven at 180 degree centigrade for 40-45 minutes. I first set the timer for 35 minutes as the original recipe mentioned that. But then, when I poked a knife in the cake, it didn't come out clean. So, I baked for another 10 minutes and the cake came out wow.

Unmould and cool on a wire rack for 15-20 minutes.

Enjoy with breakfast, as dessert or with tea.

The softness test...

Healthy Low Oil Lauki Koftas

I simply love having koftas. Whenever delicious koftas are being served, I always pamper myself by taking second or at times even third helping. At home, whenever mom would prepare lauki koftas, I could smell them from outside and dashed to the kitchen as I enjoy to have them like fritters as well!

My love for koftas can be guessed from this incident that happened few years ago...

I had recently got married and kitchen by then, was still my MIL's den. One day, when I returned from office, the aroma of Lauki koftas being deep fried had filled up the house. However, being a new daughter in law in the house, I felt a bit awkward to ask for the koftas to be eaten as fritters. After preparing the koftas, MIL asked me to keep them on the table, as there was still time for dinner and she thought of preparing the gravy later. With the bowlful of delicious Lauki koftas, I advanced towards the table however, me being the shameless foodie, couldn't resist the temptation. Since the bowl had many koftas, I thought who would come to know if I had  one or two koftas? So, I quickly gobbled up 2-3 koftas and went about my business, as usual. However, after half an hour, my tummy began to ache profusely. Unable to control, I ran to my MIL who was also troubled to see me in pain. It was but natural for her to ask what all I had that day, since I was perfectly normal when I returned from office. Well, I had to reveal then, that I gobbled up few koftas from the bowl.  MIL gave a hearty laugh and told me that she had semi fried the koftas as she thought she will fry them once more before adding to the gravy! In a hurry to eat before anyone could catch me, I ate koftas that were raw from inside!

Well, now I mostly refrain from gorging on koftas the reason being, they are deep fried. Sacrifices one has to make when the waistline goes out of control!

But, few days ago I learnt from a Facebook group how to enjoy the koftas guilt free! Yes, c'est possible! 

So, sharing the recipe of my healthy Lauki Koftas

Ingredients

Lauki/Gheeya/Bottle Guard - 1 small, grated

Sattu/Roasted gram flour - 2 tbsp

Salt - 1 tsp 

Carrom seeds/Ajwain - 1/2 tsp

Coriander powder - 1 tsp (for kofta) + 1 tsp (for gravy)

Asafoetida Powder - 1/4 tsp (for kofta) + 1/4 tsp (for gravy)

Oil - 1 tbsp (kofta) + 1 tbsp (gravy)

Cumin seeds - 1/2 tsp

Curry leaves - 4-5, chopped

Black peppercorns - 2-3

Bayleaf - 2 small or 1 large

Cloves - 2

Onion - 1 medium, blended into a fine paste

Tomato - 1 large, pureed

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 1/2 tsp

Salt - to taste

Homemade malai - 1 tbsp

Method

1. In a bowl, take the grated lauki. Ensure to squeeze out the water completely from the grated lauki, else it will be impossible to bind together the koftas. I don't throw this water coz it is very healthy. Instead, I use it while preparing the gravy for the koftas.

2. Add the sattu powder as it will help bind the batter. I avoid cornflour powder and use sattu powder extensively in cooking as it is very healthy and gives a nice flavour as well. Also add carrom seeds, coriander powder, asafoetida powder and mix very well. 

3. Shape the mixture into small laddoo sized balls. 

4. Heat the appe pan/Paniyarakkal and add few drops oil to each cavity.

5. Add a kofta each to each cavity. Cover and cook on low flame for 4-5 minutes.

6. Change size and cook for another 4-5 minutes. Do not cover if you want the koftas to turn out crispy and like to munch on them as pakodas.

7. Flip and cook on low flame till the koftas are cooked well from all sides.  

Koftas are ready!

For the Gravy

1. Heat oil in a kadai. Add cumin seeds, curry leaves and asafoetida, black peppercorns, bayleaf and cloves (I forgot the peppercorns, bayleaf and cloves so added them later).

2. Add the onion paste. If you have time, brown onion paste would add more flavour however, I was running short of time so I decided to go for the regular onion paste. Cook for 2-3 minutes on medium flame till the onion paste turns golden brown.

3. Add the tomato puree. Add turmeric powder, coriander powder, red chilli powder (I didn't as my children don't eat chillies yet)) and some salt. Mix well and cook on medium flame for 2-3 minutes or till the mixture starts leaving oil on sides. 

4. Add water from the grated lauki and give the gravy a nice boil.

5. Add some fresh homemade malai and mix well. Keep stirring. 

6. Add the koftas to the gravy.

Enjoy low oil healthy Lauki Koftas!