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string(56) "No-Knead Garbanzo and Fava Bean Bread - Breadline Africa"
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string(7649) "<a href=\"http://www.flickr.com/photos/30493790@N08/3179754153/\" title=\"IMG_4814 by blogdivya, on Flickr\"><img src=\"http://farm4.static.flickr.com/3340/3179754153_dd23f8c152.jpg\" width=\"500\" height=\"375\" alt=\"IMG_4814\" /></a><br /><br />I don\'t think there exists such a bread, neither did I think there existed a flour which was made with Garbanzo and Flava beans. Very intriguing in fact. <br />What does one make with such a kind of flour... I have no idea!<br />I still have a huge crush on making breads and I make them out of anything I can. That is how this bread was conceptualized.<br /><br />\"Weird\" one may call... Or call it \"bold\", but someone has to do it. I knew it was somehow going to be a dense bread. I added more moisture than I would for a normal bread to make it lighter and get those darn little air pockets which I love in my bread (more on that technique later... later as in... the next bread post)<br /><br />This turned out to be a no-knead bread, just because the dough was not ideal for kneading. And this way it was quicker and effortless too. I added vital gluten, to add to the protein value.<br /><br />I would request whoever is reading this to take up the tag and bake something that you are comfortable with for a good cause. I am not tagging anyone in particular. <br />But if you can, do bake and make it count. More information below.<br /><br />Thanks to <a href=\"http://thepassionatecookinme.blogspot.com/2009/01/fruited-brioche-buns-for-breadline.html\">Ann</a>, <a href=\" http://veginspirations.blogspot.com/2008/12/pav-bread-for-good-cause.html\">Usha</a>, <a href=\"http://teluguruchi.blogspot.com/2008/11/eggless-banana-bread-with-chocolate.html\">Uma</a>, <a href=\"http://cooking-up-a-storm-zaayeka.blogspot.com/2008/12/quick-and-easy-french-eggless-dinner.html \">Navita</a>, <a href=\" http://yasmeen-healthnut.blogspot.com/2008/11/sweet-and-savory-pasties -for-world-wide.html\">Yasmeen</a>, <a href=\" http://www.ecurry.com/blog/starters-snacks/tomato-herb-jalapeno-cheese-bread/\">Soma</a> and <a href=\"http://sanghi-tastybites.blogspot.com/2009/01/non-microwave-eggless-vanilla-butter.html\">Sanghi</a> for tagging me. <br />____________________________________________________________<br /><br /><a href=\"http://www.breadlineafrica.org/\">Breadline Africa</a> is a registered charity in South Africa that is seeking to put an end to poverty in South Africa and further afield in Africa. Their aim is to break the cycle of poverty and help communities to achieve long term self-sustainability. Breadline Africa was founded in 1993 by social workers and communities in South Africa with minded colleagues in Europe, (who were well placed to source out donations). They are geared to help fund small ground level projects in Africa which are most likely to succeed with financial help.<br /><br />It launched the <a href=\"http://www.bloggerbakeoff.com/\">Worldwide Blogger Baker Bake-Off Challenge</a> aiming at raising $ 1 M in funds. This bake-off gives us baking bloggers the power to make a difference in this world. What do we do? Bake bread. Give Dough. Feed Africa. Vals says, \"You can <a href=\"http://www.bloggerbakeoff.com/register-stepone\">sign up for the campaign</a>, make a donation, upload your bread recipes and document your culinary adventures in the media center to spread the word. You don\'t have to donate money but simply just mention the campaign and create awareness.\"<br /><br /><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http://2.bp.blogspot.com/_Ztu7dUFKUg4/SWZjEbD00gI/AAAAAAAAAj4/n7pp6D1La0M/s1600-h/bloggeraid.png\"><img src=\"http://2.bp.blogspot.com/_Ztu7dUFKUg4/SWZjEbD00gI/AAAAAAAAAj4/n7pp6D1La0M/s200/bloggeraid.png\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5289023740027654658\" /></a><br /><br />From the Breadline Africa Bake-Off site:<br /><br /><span >On 15 October, we launched The Breadline Africa Worldwide Blogger Bake Off.The Blogger Bake Off is an online campaign that challenges bloggers to get involved by baking bread, and then acting by donating to end poverty. And then, challenge their readers and five other bloggers to do the same.<br /><br />With the money raised, we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa. We’ll be placing container kitchens, vegetable gardens and more in poor communities, sending emergency food relief where needed and helping these poor communities to help themselves.<br /></span><br /><br />The rules for bloggers are outlined below:<br /><br />1.If you are tagged, copy and paste the rules into your post.<br />2.Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.<br />3.Give dough, donate to Breadline Africa and help us end poverty.<br />4.Tag five bloggers, and ping us so we know you’ve done so.<br />5.The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers. There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories:<br />Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.<br /><br /><a href=\"http://www.flickr.com/photos/30493790@N08/3179754149/\" title=\"IMG_4811 by blogdivya, on Flickr\"><img src=\"http://farm4.static.flickr.com/3420/3179754149_d81201c84d.jpg\" width=\"500\" height=\"375\" alt=\"IMG_4811\" /></a><br /><br /><span >No-Knead Garbanzo and Fava Bean Bread</span><br /><br />Ingredients:<br /><br />Garbanzo and Fava bean flour - 2 cups<br />Whole wheat pastry flour - 1 cup<br />All purpose flour - 1/2 cup (just to lighten the bread)<br />Vital Gluten - 3 tbsp (mandatory)<br />Olive oil - 3 tbsp<br />Salt - To taste<br />Baker\'s Yeast - 2 tsp<br />Sugar - 1/4 tsp<br />Warm water - 1/3 cup<br /><br />Method:<br /><br />Mix sugar, yeast and warm water and rest for 10 min.<br /><br />Sift the flours, salt, vital gluten.<br /><br />Add the rest of the ingredients to the flour. Mix it with the yeast mixture.<br /><br />With a heavy wooden spatula mix everything together. There should be no lumps or unmixed spots.<br /><br />Grease a large bowl and transfer the dough and let it sit for 2 hours.<br /><br /><a href=\"http://www.flickr.com/photos/30493790@N08/3179754141/\" title=\"IMG_4754 by blogdivya, on Flickr\"><img src=\"http://farm4.static.flickr.com/3439/3179754141_6526a02ca2.jpg\" width=\"500\" height=\"375\" alt=\"IMG_4754\" /></a><br /><br />After two hours it should have risen a little. It won\'t double in size like a regular dough but close enough.<br /><br /><a href=\"http://www.flickr.com/photos/30493790@N08/3179754147/\" title=\"IMG_4755 by blogdivya, on Flickr\"><img src=\"http://farm4.static.flickr.com/3120/3179754147_184aac71c5.jpg\" width=\"500\" height=\"375\" alt=\"IMG_4755\" /></a><br /><br />Punch down the dough. You wont be able to knead it, so just pushing it down will do.<br /><br />Sprinkle a little corn flour or grease a loaf pan, and transfer the dough into it.<br /><br />Let it rest again for an hour.<br /><br />Preheat oven to 375F.<br /><br />Bake for about 30-40 min. And then rest for about an hour.<br /><br />Slice and serve with butter/spread.<br /><br />The flavor and texture of this bread is different from the regular ones, but it tasted good.<br /><br /><a href=\"http://www.flickr.com/photos/30493790@N08/3179754157/\" title=\"IMG_4818 by blogdivya, on Flickr\"><img src=\"http://farm4.static.flickr.com/3311/3179754157_18b2104f30.jpg\" width=\"500\" height=\"375\" alt=\"IMG_4818\" /></a>"
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string(7716) "<a href="http://www.flickr.com/photos/30493790@N08/3179754153/" title="IMG_4814 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3340/3179754153_dd23f8c152.jpg" width="500" height="375" alt="IMG_4814" /></a><br /><br />I don't think there exists such a bread, neither did I think there existed a flour which was made with Garbanzo and Flava beans. Very intriguing in fact. <br />What does one make with such a kind of flour... I have no idea!<br />I still have a huge crush on making breads and I make them out of anything I can. That is how this bread was conceptualized.<br /><br />"Weird" one may call... Or call it "bold", but someone has to do it. I knew it was somehow going to be a dense bread. I added more moisture than I would for a normal bread to make it lighter and get those darn little air pockets which I love in my bread (more on that technique later... later as in... the next bread post)<br /><br />This turned out to be a no-knead bread, just because the dough was not ideal for kneading. And this way it was quicker and effortless too. I added vital gluten, to add to the protein value.<br /><br />I would request whoever is reading this to take up the tag and bake something that you are comfortable with for a good cause. I am not tagging anyone in particular. <br />But if you can, do bake and make it count. More information below.<br /><br />Thanks to <a href="http://thepassionatecookinme.blogspot.com/2009/01/fruited-brioche-buns-for-breadline.html">Ann</a>, <a href=" http://veginspirations.blogspot.com/2008/12/pav-bread-for-good-cause.html">Usha</a>, <a href="http://teluguruchi.blogspot.com/2008/11/eggless-banana-bread-with-chocolate.html">Uma</a>, <a href="http://cooking-up-a-storm-zaayeka.blogspot.com/2008/12/quick-and-easy-french-eggless-dinner.html ">Navita</a>, <a href=" http://yasmeen-healthnut.blogspot.com/2008/11/sweet-and-savory-pasties -for-world-wide.html">Yasmeen</a>, <a href=" http://www.ecurry.com/blog/starters-snacks/tomato-herb-jalapeno-cheese-bread/">Soma</a> and <a href="http://sanghi-tastybites.blogspot.com/2009/01/non-microwave-eggless-vanilla-butter.html">Sanghi</a> for tagging me. <br />____________________________________________________________<br /><br /><a href="http://www.breadlineafrica.org/">Breadline Africa</a> is a registered charity in South Africa that is seeking to put an end to poverty in South Africa and further afield in Africa. Their aim is to break the cycle of poverty and help communities to achieve long term self-sustainability. Breadline Africa was founded in 1993 by social workers and communities in South Africa with minded colleagues in Europe, (who were well placed to source out donations). They are geared to help fund small ground level projects in Africa which are most likely to succeed with financial help.<br /><br />It launched the <a href="http://www.bloggerbakeoff.com/">Worldwide Blogger Baker Bake-Off Challenge</a> aiming at raising $ 1 M in funds. This bake-off gives us baking bloggers the power to make a difference in this world. What do we do? Bake bread. Give Dough. Feed Africa. Vals says, "You can <a href="http://www.bloggerbakeoff.com/register-stepone">sign up for the campaign</a>, make a donation, upload your bread recipes and document your culinary adventures in the media center to spread the word. You don't have to donate money but simply just mention the campaign and create awareness."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Ztu7dUFKUg4/SWZjEbD00gI/AAAAAAAAAj4/n7pp6D1La0M/s1600-h/bloggeraid.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 84px;" src="http://2.bp.blogspot.com/_Ztu7dUFKUg4/SWZjEbD00gI/AAAAAAAAAj4/n7pp6D1La0M/s200/bloggeraid.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5289023740027654658" /></a><br /><br />From the Breadline Africa Bake-Off site:<br /><br /><span style="font-style:italic;">On 15 October, we launched The Breadline Africa Worldwide Blogger Bake Off.The Blogger Bake Off is an online campaign that challenges bloggers to get involved by baking bread, and then acting by donating to end poverty. And then, challenge their readers and five other bloggers to do the same.<br /><br />With the money raised, we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa. We’ll be placing container kitchens, vegetable gardens and more in poor communities, sending emergency food relief where needed and helping these poor communities to help themselves.<br /></span><br /><br />The rules for bloggers are outlined below:<br /><br />1.If you are tagged, copy and paste the rules into your post.<br />2.Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.<br />3.Give dough, donate to Breadline Africa and help us end poverty.<br />4.Tag five bloggers, and ping us so we know you’ve done so.<br />5.The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers. There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories:<br />Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754149/" title="IMG_4811 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3420/3179754149_d81201c84d.jpg" width="500" height="375" alt="IMG_4811" /></a><br /><br /><span style="font-weight:bold;">No-Knead Garbanzo and Fava Bean Bread</span><br /><br />Ingredients:<br /><br />Garbanzo and Fava bean flour - 2 cups<br />Whole wheat pastry flour - 1 cup<br />All purpose flour - 1/2 cup (just to lighten the bread)<br />Vital Gluten - 3 tbsp (mandatory)<br />Olive oil - 3 tbsp<br />Salt - To taste<br />Baker's Yeast - 2 tsp<br />Sugar - 1/4 tsp<br />Warm water - 1/3 cup<br /><br />Method:<br /><br />Mix sugar, yeast and warm water and rest for 10 min.<br /><br />Sift the flours, salt, vital gluten.<br /><br />Add the rest of the ingredients to the flour. Mix it with the yeast mixture.<br /><br />With a heavy wooden spatula mix everything together. There should be no lumps or unmixed spots.<br /><br />Grease a large bowl and transfer the dough and let it sit for 2 hours.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754141/" title="IMG_4754 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3439/3179754141_6526a02ca2.jpg" width="500" height="375" alt="IMG_4754" /></a><br /><br />After two hours it should have risen a little. It won't double in size like a regular dough but close enough.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754147/" title="IMG_4755 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3120/3179754147_184aac71c5.jpg" width="500" height="375" alt="IMG_4755" /></a><br /><br />Punch down the dough. You wont be able to knead it, so just pushing it down will do.<br /><br />Sprinkle a little corn flour or grease a loaf pan, and transfer the dough into it.<br /><br />Let it rest again for an hour.<br /><br />Preheat oven to 375F.<br /><br />Bake for about 30-40 min. And then rest for about an hour.<br /><br />Slice and serve with butter/spread.<br /><br />The flavor and texture of this bread is different from the regular ones, but it tasted good.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754157/" title="IMG_4818 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3311/3179754157_18b2104f30.jpg" width="500" height="375" alt="IMG_4818" /></a>"
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I added more moisture than I would for a normal bread to make it lighter and get those darn little air pockets which I love in my bread (more on that technique later... later as in... the next bread post)<br /><br />This turned out to be a no-knead bread, just because the dough was not ideal for kneading. And this way it was quicker and effortless too. I added vital gluten, to add to the protein value.<br /><br />I would request whoever is reading this to take up the tag and bake something that you are comfortable with for a good cause. I am not tagging anyone in particular. <br />But if you can, do bake and make it count. More information below.<br /><br />Thanks to <a href="http://thepassionatecookinme.blogspot.com/2009/01/fruited-brioche-buns-for-breadline.html">Ann</a>, <a href=" http://veginspirations.blogspot.com/2008/12/pav-bread-for-good-cause.html">Usha</a>, <a href="http://teluguruchi.blogspot.com/2008/11/eggless-banana-bread-with-chocolate.html">Uma</a>, <a href="http://cooking-up-a-storm-zaayeka.blogspot.com/2008/12/quick-and-easy-french-eggless-dinner.html ">Navita</a>, <a href=" http://yasmeen-healthnut.blogspot.com/2008/11/sweet-and-savory-pasties -for-world-wide.html">Yasmeen</a>, <a href=" http://www.ecurry.com/blog/starters-snacks/tomato-herb-jalapeno-cheese-bread/">Soma</a> and <a href="http://sanghi-tastybites.blogspot.com/2009/01/non-microwave-eggless-vanilla-butter.html">Sanghi</a> for tagging me. <br />____________________________________________________________<br /><br /><a href="http://www.breadlineafrica.org/">Breadline Africa</a> is a registered charity in South Africa that is seeking to put an end to poverty in South Africa and further afield in Africa. Their aim is to break the cycle of poverty and help communities to achieve long term self-sustainability. Breadline Africa was founded in 1993 by social workers and communities in South Africa with minded colleagues in Europe, (who were well placed to source out donations). They are geared to help fund small ground level projects in Africa which are most likely to succeed with financial help.<br /><br />It launched the <a href="http://www.bloggerbakeoff.com/">Worldwide Blogger Baker Bake-Off Challenge</a> aiming at raising $ 1 M in funds. This bake-off gives us baking bloggers the power to make a difference in this world. What do we do? Bake bread. Give Dough. Feed Africa. Vals says, "You can <a href="http://www.bloggerbakeoff.com/register-stepone">sign up for the campaign</a>, make a donation, upload your bread recipes and document your culinary adventures in the media center to spread the word. You don't have to donate money but simply just mention the campaign and create awareness."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Ztu7dUFKUg4/SWZjEbD00gI/AAAAAAAAAj4/n7pp6D1La0M/s1600-h/bloggeraid.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 84px;" src="http://2.bp.blogspot.com/_Ztu7dUFKUg4/SWZjEbD00gI/AAAAAAAAAj4/n7pp6D1La0M/s200/bloggeraid.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5289023740027654658" /></a><br /><br />From the Breadline Africa Bake-Off site:<br /><br /><span style="font-style:italic;">On 15 October, we launched The Breadline Africa Worldwide Blogger Bake Off.The Blogger Bake Off is an online campaign that challenges bloggers to get involved by baking bread, and then acting by donating to end poverty. And then, challenge their readers and five other bloggers to do the same.<br /><br />With the money raised, we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa. We’ll be placing container kitchens, vegetable gardens and more in poor communities, sending emergency food relief where needed and helping these poor communities to help themselves.<br /></span><br /><br />The rules for bloggers are outlined below:<br /><br />1.If you are tagged, copy and paste the rules into your post.<br />2.Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.<br />3.Give dough, donate to Breadline Africa and help us end poverty.<br />4.Tag five bloggers, and ping us so we know you’ve done so.<br />5.The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers. There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories:<br />Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754149/" title="IMG_4811 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3420/3179754149_d81201c84d.jpg" width="500" height="375" alt="IMG_4811" /></a><br /><br /><span style="font-weight:bold;">No-Knead Garbanzo and Fava Bean Bread</span><br /><br />Ingredients:<br /><br />Garbanzo and Fava bean flour - 2 cups<br />Whole wheat pastry flour - 1 cup<br />All purpose flour - 1/2 cup (just to lighten the bread)<br />Vital Gluten - 3 tbsp (mandatory)<br />Olive oil - 3 tbsp<br />Salt - To taste<br />Baker's Yeast - 2 tsp<br />Sugar - 1/4 tsp<br />Warm water - 1/3 cup<br /><br />Method:<br /><br />Mix sugar, yeast and warm water and rest for 10 min.<br /><br />Sift the flours, salt, vital gluten.<br /><br />Add the rest of the ingredients to the flour. Mix it with the yeast mixture.<br /><br />With a heavy wooden spatula mix everything together. There should be no lumps or unmixed spots.<br /><br />Grease a large bowl and transfer the dough and let it sit for 2 hours.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754141/" title="IMG_4754 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3439/3179754141_6526a02ca2.jpg" width="500" height="375" alt="IMG_4754" /></a><br /><br />After two hours it should have risen a little. It won't double in size like a regular dough but close enough.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754147/" title="IMG_4755 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3120/3179754147_184aac71c5.jpg" width="500" height="375" alt="IMG_4755" /></a><br /><br />Punch down the dough. You wont be able to knead it, so just pushing it down will do.<br /><br />Sprinkle a little corn flour or grease a loaf pan, and transfer the dough into it.<br /><br />Let it rest again for an hour.<br /><br />Preheat oven to 375F.<br /><br />Bake for about 30-40 min. And then rest for about an hour.<br /><br />Slice and serve with butter/spread.<br /><br />The flavor and texture of this bread is different from the regular ones, but it tasted good.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754157/" title="IMG_4818 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3311/3179754157_18b2104f30.jpg" width="500" height="375" alt="IMG_4818" /></a>"
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string(7716) "<a href="http://www.flickr.com/photos/30493790@N08/3179754153/" title="IMG_4814 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3340/3179754153_dd23f8c152.jpg" width="500" height="375" alt="IMG_4814" /></a><br /><br />I don't think there exists such a bread, neither did I think there existed a flour which was made with Garbanzo and Flava beans. Very intriguing in fact. <br />What does one make with such a kind of flour... I have no idea!<br />I still have a huge crush on making breads and I make them out of anything I can. That is how this bread was conceptualized.<br /><br />"Weird" one may call... Or call it "bold", but someone has to do it. I knew it was somehow going to be a dense bread. 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More information below.<br /><br />Thanks to <a href="http://thepassionatecookinme.blogspot.com/2009/01/fruited-brioche-buns-for-breadline.html">Ann</a>, <a href=" http://veginspirations.blogspot.com/2008/12/pav-bread-for-good-cause.html">Usha</a>, <a href="http://teluguruchi.blogspot.com/2008/11/eggless-banana-bread-with-chocolate.html">Uma</a>, <a href="http://cooking-up-a-storm-zaayeka.blogspot.com/2008/12/quick-and-easy-french-eggless-dinner.html ">Navita</a>, <a href=" http://yasmeen-healthnut.blogspot.com/2008/11/sweet-and-savory-pasties -for-world-wide.html">Yasmeen</a>, <a href=" http://www.ecurry.com/blog/starters-snacks/tomato-herb-jalapeno-cheese-bread/">Soma</a> and <a href="http://sanghi-tastybites.blogspot.com/2009/01/non-microwave-eggless-vanilla-butter.html">Sanghi</a> for tagging me. <br />____________________________________________________________<br /><br /><a href="http://www.breadlineafrica.org/">Breadline Africa</a> is a registered charity in South Africa that is seeking to put an end to poverty in South Africa and further afield in Africa. Their aim is to break the cycle of poverty and help communities to achieve long term self-sustainability. Breadline Africa was founded in 1993 by social workers and communities in South Africa with minded colleagues in Europe, (who were well placed to source out donations). They are geared to help fund small ground level projects in Africa which are most likely to succeed with financial help.<br /><br />It launched the <a href="http://www.bloggerbakeoff.com/">Worldwide Blogger Baker Bake-Off Challenge</a> aiming at raising $ 1 M in funds. This bake-off gives us baking bloggers the power to make a difference in this world. What do we do? Bake bread. Give Dough. Feed Africa. Vals says, "You can <a href="http://www.bloggerbakeoff.com/register-stepone">sign up for the campaign</a>, make a donation, upload your bread recipes and document your culinary adventures in the media center to spread the word. You don't have to donate money but simply just mention the campaign and create awareness."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Ztu7dUFKUg4/SWZjEbD00gI/AAAAAAAAAj4/n7pp6D1La0M/s1600-h/bloggeraid.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 84px;" src="http://2.bp.blogspot.com/_Ztu7dUFKUg4/SWZjEbD00gI/AAAAAAAAAj4/n7pp6D1La0M/s200/bloggeraid.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5289023740027654658" /></a><br /><br />From the Breadline Africa Bake-Off site:<br /><br /><span style="font-style:italic;">On 15 October, we launched The Breadline Africa Worldwide Blogger Bake Off.The Blogger Bake Off is an online campaign that challenges bloggers to get involved by baking bread, and then acting by donating to end poverty. And then, challenge their readers and five other bloggers to do the same.<br /><br />With the money raised, we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa. We’ll be placing container kitchens, vegetable gardens and more in poor communities, sending emergency food relief where needed and helping these poor communities to help themselves.<br /></span><br /><br />The rules for bloggers are outlined below:<br /><br />1.If you are tagged, copy and paste the rules into your post.<br />2.Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.<br />3.Give dough, donate to Breadline Africa and help us end poverty.<br />4.Tag five bloggers, and ping us so we know you’ve done so.<br />5.The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers. There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories:<br />Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754149/" title="IMG_4811 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3420/3179754149_d81201c84d.jpg" width="500" height="375" alt="IMG_4811" /></a><br /><br /><span style="font-weight:bold;">No-Knead Garbanzo and Fava Bean Bread</span><br /><br />Ingredients:<br /><br />Garbanzo and Fava bean flour - 2 cups<br />Whole wheat pastry flour - 1 cup<br />All purpose flour - 1/2 cup (just to lighten the bread)<br />Vital Gluten - 3 tbsp (mandatory)<br />Olive oil - 3 tbsp<br />Salt - To taste<br />Baker's Yeast - 2 tsp<br />Sugar - 1/4 tsp<br />Warm water - 1/3 cup<br /><br />Method:<br /><br />Mix sugar, yeast and warm water and rest for 10 min.<br /><br />Sift the flours, salt, vital gluten.<br /><br />Add the rest of the ingredients to the flour. Mix it with the yeast mixture.<br /><br />With a heavy wooden spatula mix everything together. There should be no lumps or unmixed spots.<br /><br />Grease a large bowl and transfer the dough and let it sit for 2 hours.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754141/" title="IMG_4754 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3439/3179754141_6526a02ca2.jpg" width="500" height="375" alt="IMG_4754" /></a><br /><br />After two hours it should have risen a little. It won't double in size like a regular dough but close enough.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754147/" title="IMG_4755 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3120/3179754147_184aac71c5.jpg" width="500" height="375" alt="IMG_4755" /></a><br /><br />Punch down the dough. You wont be able to knead it, so just pushing it down will do.<br /><br />Sprinkle a little corn flour or grease a loaf pan, and transfer the dough into it.<br /><br />Let it rest again for an hour.<br /><br />Preheat oven to 375F.<br /><br />Bake for about 30-40 min. And then rest for about an hour.<br /><br />Slice and serve with butter/spread.<br /><br />The flavor and texture of this bread is different from the regular ones, but it tasted good.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754157/" title="IMG_4818 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3311/3179754157_18b2104f30.jpg" width="500" height="375" alt="IMG_4818" /></a>"
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string(7716) "<a href="http://www.flickr.com/photos/30493790@N08/3179754153/" title="IMG_4814 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3340/3179754153_dd23f8c152.jpg" width="500" height="375" alt="IMG_4814" /></a><br /><br />I don't think there exists such a bread, neither did I think there existed a flour which was made with Garbanzo and Flava beans. Very intriguing in fact. <br />What does one make with such a kind of flour... I have no idea!<br />I still have a huge crush on making breads and I make them out of anything I can. That is how this bread was conceptualized.<br /><br />"Weird" one may call... Or call it "bold", but someone has to do it. I knew it was somehow going to be a dense bread. I added more moisture than I would for a normal bread to make it lighter and get those darn little air pockets which I love in my bread (more on that technique later... later as in... the next bread post)<br /><br />This turned out to be a no-knead bread, just because the dough was not ideal for kneading. And this way it was quicker and effortless too. I added vital gluten, to add to the protein value.<br /><br />I would request whoever is reading this to take up the tag and bake something that you are comfortable with for a good cause. I am not tagging anyone in particular. <br />But if you can, do bake and make it count. More information below.<br /><br />Thanks to <a href="http://thepassionatecookinme.blogspot.com/2009/01/fruited-brioche-buns-for-breadline.html">Ann</a>, <a href=" http://veginspirations.blogspot.com/2008/12/pav-bread-for-good-cause.html">Usha</a>, <a href="http://teluguruchi.blogspot.com/2008/11/eggless-banana-bread-with-chocolate.html">Uma</a>, <a href="http://cooking-up-a-storm-zaayeka.blogspot.com/2008/12/quick-and-easy-french-eggless-dinner.html ">Navita</a>, <a href=" http://yasmeen-healthnut.blogspot.com/2008/11/sweet-and-savory-pasties -for-world-wide.html">Yasmeen</a>, <a href=" http://www.ecurry.com/blog/starters-snacks/tomato-herb-jalapeno-cheese-bread/">Soma</a> and <a href="http://sanghi-tastybites.blogspot.com/2009/01/non-microwave-eggless-vanilla-butter.html">Sanghi</a> for tagging me. <br />____________________________________________________________<br /><br /><a href="http://www.breadlineafrica.org/">Breadline Africa</a> is a registered charity in South Africa that is seeking to put an end to poverty in South Africa and further afield in Africa. Their aim is to break the cycle of poverty and help communities to achieve long term self-sustainability. Breadline Africa was founded in 1993 by social workers and communities in South Africa with minded colleagues in Europe, (who were well placed to source out donations). They are geared to help fund small ground level projects in Africa which are most likely to succeed with financial help.<br /><br />It launched the <a href="http://www.bloggerbakeoff.com/">Worldwide Blogger Baker Bake-Off Challenge</a> aiming at raising $ 1 M in funds. This bake-off gives us baking bloggers the power to make a difference in this world. What do we do? Bake bread. Give Dough. Feed Africa. Vals says, "You can <a href="http://www.bloggerbakeoff.com/register-stepone">sign up for the campaign</a>, make a donation, upload your bread recipes and document your culinary adventures in the media center to spread the word. You don't have to donate money but simply just mention the campaign and create awareness."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Ztu7dUFKUg4/SWZjEbD00gI/AAAAAAAAAj4/n7pp6D1La0M/s1600-h/bloggeraid.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 84px;" src="http://2.bp.blogspot.com/_Ztu7dUFKUg4/SWZjEbD00gI/AAAAAAAAAj4/n7pp6D1La0M/s200/bloggeraid.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5289023740027654658" /></a><br /><br />From the Breadline Africa Bake-Off site:<br /><br /><span style="font-style:italic;">On 15 October, we launched The Breadline Africa Worldwide Blogger Bake Off.The Blogger Bake Off is an online campaign that challenges bloggers to get involved by baking bread, and then acting by donating to end poverty. And then, challenge their readers and five other bloggers to do the same.<br /><br />With the money raised, we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa. We’ll be placing container kitchens, vegetable gardens and more in poor communities, sending emergency food relief where needed and helping these poor communities to help themselves.<br /></span><br /><br />The rules for bloggers are outlined below:<br /><br />1.If you are tagged, copy and paste the rules into your post.<br />2.Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.<br />3.Give dough, donate to Breadline Africa and help us end poverty.<br />4.Tag five bloggers, and ping us so we know you’ve done so.<br />5.The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers. There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories:<br />Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754149/" title="IMG_4811 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3420/3179754149_d81201c84d.jpg" width="500" height="375" alt="IMG_4811" /></a><br /><br /><span style="font-weight:bold;">No-Knead Garbanzo and Fava Bean Bread</span><br /><br />Ingredients:<br /><br />Garbanzo and Fava bean flour - 2 cups<br />Whole wheat pastry flour - 1 cup<br />All purpose flour - 1/2 cup (just to lighten the bread)<br />Vital Gluten - 3 tbsp (mandatory)<br />Olive oil - 3 tbsp<br />Salt - To taste<br />Baker's Yeast - 2 tsp<br />Sugar - 1/4 tsp<br />Warm water - 1/3 cup<br /><br />Method:<br /><br />Mix sugar, yeast and warm water and rest for 10 min.<br /><br />Sift the flours, salt, vital gluten.<br /><br />Add the rest of the ingredients to the flour. Mix it with the yeast mixture.<br /><br />With a heavy wooden spatula mix everything together. There should be no lumps or unmixed spots.<br /><br />Grease a large bowl and transfer the dough and let it sit for 2 hours.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754141/" title="IMG_4754 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3439/3179754141_6526a02ca2.jpg" width="500" height="375" alt="IMG_4754" /></a><br /><br />After two hours it should have risen a little. It won't double in size like a regular dough but close enough.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754147/" title="IMG_4755 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3120/3179754147_184aac71c5.jpg" width="500" height="375" alt="IMG_4755" /></a><br /><br />Punch down the dough. You wont be able to knead it, so just pushing it down will do.<br /><br />Sprinkle a little corn flour or grease a loaf pan, and transfer the dough into it.<br /><br />Let it rest again for an hour.<br /><br />Preheat oven to 375F.<br /><br />Bake for about 30-40 min. And then rest for about an hour.<br /><br />Slice and serve with butter/spread.<br /><br />The flavor and texture of this bread is different from the regular ones, but it tasted good.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3179754157/" title="IMG_4818 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3311/3179754157_18b2104f30.jpg" width="500" height="375" alt="IMG_4818" /></a>"
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string(5082) "<a href="http://www.flickr.com/photos/30493790@N08/3153654431/" title="first by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3259/3153654431_d9793a8c49.jpg" width="500" height="375" alt="first" /></a><br /><br />Wishing everyone who is reading this a very Happy & Healthy New Year 2009.<br /><br />I started blogging towards the latter part of this year, and this feels wonderful! I have made a lot of new friends, and a lot of new, healthy recipes that I am proud of.<br />Along the way, I have learnt a lot of things about cooking and eating healthy which I would have been clueless about a few years back. Thanks to all the encouragement from my family and friends.<br /><br />There is this tradition that I believe in (so do a lot of people) that making and eating something sweet today, will make the whole year sweet and enjoyable.<br />Chocolate says festive, joy and sweetness to me. And a brownie is an excellent way to put all there is in a chocolate to play. This is my healthy take on this <a href="http://www.foodnetwork.com/recipes/george-duran/microwave-brownies-recipe/index.html">recipe</a> from George Duran of Food Network. <br />This recipe was requested by one of my friends from school... she wanted them,<br />low-fat, relatively healthy, sugar free and one that can be made in a microwave quickly.<br /><br />I have covered almost all of them except for the sugar part. I used regular granulated sugar but it may be substituted with Splenda if you are making it for a diabetic person. You could also use Agave as a slightly better alternative for regular sugar.<br /><br />Whole wheat pastry flour is one of the healthiest forms of flour out there, and is suitable for baking and making pastries. If you don't get this where you live, then you may use All purpose flour.<br /><br /><span style="font-weight:bold;">Points to note:</span><br /><br />Use a 8" or 9" pan for baking this, and it should be at least 2"-3" tall. The batter tends to expand a lot while cooking.<br /><br />I baked the brownies for 5 minutes in my microwave. And learnt that 4 minutes (or lesser) in mine would have been ideal since it is quite a powerful microwave.<br />It tasted great when served immediately, but mine dried out a little as time went by.<br /><br />So while making this, <span style="font-weight:bold;"> adjust the cooking time according to your microwave. </span><br />For a normal microwave: 4 1/2 - 5 minutes (exactly) to make this.<br />For a powerful microwave: Not more than 4 minutes.<br /><br />Do not bake in the microwave for more than 5 minutes even if it looks undone. It tends to cook a little during the 3 minute resting period.<br /><br />Go ahead, impress your friends and family with this quick dessert this New Year.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3153654445/" title="middle by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3268/3153654445_d0b0a3231c.jpg" width="500" height="375" alt="middle" /></a><br /><br /><span style="font-weight:bold;">5-minute Microwave Brownies - Low fat & Whole wheat</span><br /><br />Ingredients:<br /><br />Whole wheat pastry flour - 1/2 c (minus 1 tbsp)<br />Baking powder - 1/2 tsp<br />Eggs - 2<br />Sugar - 1/4 cup + 2 tbsp (add more if you like them sweeter) <br />Unsalted butter - 4 tbsp<br />Unsweetened chocolate - 3 oz.<br />Vanilla - 1 tbsp<br />Chopped Walnuts - 1/4 cup<br />Chocolate chips - 1/4 cup (To sprinkle on top)<br /><br />Method:<br /><br />Spray a 9" microwave safe dish and keep aside.<br /><br />Sift whole wheat pastry flour and baking powder and set aside.<br /><br />Beat eggs and sugar and keep aside. Do not use a hand mixer for this. A simple large whisk/large fork would do the trick.<br /><br />In a microwave safe bowl, add the butter and the unsweetened chocolate and microwave it for 1-2 minutes till completely melted. Take it out and whisk till shiny and smooth. Set aside to cool slightly.<br /><br />Mix in the vanilla, eggs and sugar mixture to this and whisk quickly. Make sure the chocolate is not too hot, or it will scramble the eggs.<br /><br />Add the flour until completely incorporated. Fold in the nuts.<br /><br />Sprinkle the chocolate chips on top. No need to cover entirely. It should look like this.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3153654449/" title="prebake by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3285/3153654449_f3fb302a1d.jpg" width="500" height="375" alt="prebake" /></a><br /><br />Microwave for 4-5 minutes.<br /><br />Let it rest for 3 minutes.<br /><br />Spread the chocolate chips (that has now melted) on top into a smooth layer.<br /><br />Cut and serve with cold ice cream, or enjoy them as it is! How quick was that?<br />For a few minutes of work, this is way better than the oven baked ones.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3153654441/" title="last by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3112/3153654441_acd498278d.jpg" width="500" height="375" alt="last" /></a>"
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string(5082) "<a href="http://www.flickr.com/photos/30493790@N08/3153654431/" title="first by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3259/3153654431_d9793a8c49.jpg" width="500" height="375" alt="first" /></a><br /><br />Wishing everyone who is reading this a very Happy & Healthy New Year 2009.<br /><br />I started blogging towards the latter part of this year, and this feels wonderful! I have made a lot of new friends, and a lot of new, healthy recipes that I am proud of.<br />Along the way, I have learnt a lot of things about cooking and eating healthy which I would have been clueless about a few years back. Thanks to all the encouragement from my family and friends.<br /><br />There is this tradition that I believe in (so do a lot of people) that making and eating something sweet today, will make the whole year sweet and enjoyable.<br />Chocolate says festive, joy and sweetness to me. And a brownie is an excellent way to put all there is in a chocolate to play. This is my healthy take on this <a href="http://www.foodnetwork.com/recipes/george-duran/microwave-brownies-recipe/index.html">recipe</a> from George Duran of Food Network. <br />This recipe was requested by one of my friends from school... she wanted them,<br />low-fat, relatively healthy, sugar free and one that can be made in a microwave quickly.<br /><br />I have covered almost all of them except for the sugar part. I used regular granulated sugar but it may be substituted with Splenda if you are making it for a diabetic person. You could also use Agave as a slightly better alternative for regular sugar.<br /><br />Whole wheat pastry flour is one of the healthiest forms of flour out there, and is suitable for baking and making pastries. If you don't get this where you live, then you may use All purpose flour.<br /><br /><span style="font-weight:bold;">Points to note:</span><br /><br />Use a 8" or 9" pan for baking this, and it should be at least 2"-3" tall. The batter tends to expand a lot while cooking.<br /><br />I baked the brownies for 5 minutes in my microwave. And learnt that 4 minutes (or lesser) in mine would have been ideal since it is quite a powerful microwave.<br />It tasted great when served immediately, but mine dried out a little as time went by.<br /><br />So while making this, <span style="font-weight:bold;"> adjust the cooking time according to your microwave. </span><br />For a normal microwave: 4 1/2 - 5 minutes (exactly) to make this.<br />For a powerful microwave: Not more than 4 minutes.<br /><br />Do not bake in the microwave for more than 5 minutes even if it looks undone. It tends to cook a little during the 3 minute resting period.<br /><br />Go ahead, impress your friends and family with this quick dessert this New Year.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3153654445/" title="middle by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3268/3153654445_d0b0a3231c.jpg" width="500" height="375" alt="middle" /></a><br /><br /><span style="font-weight:bold;">5-minute Microwave Brownies - Low fat & Whole wheat</span><br /><br />Ingredients:<br /><br />Whole wheat pastry flour - 1/2 c (minus 1 tbsp)<br />Baking powder - 1/2 tsp<br />Eggs - 2<br />Sugar - 1/4 cup + 2 tbsp (add more if you like them sweeter) <br />Unsalted butter - 4 tbsp<br />Unsweetened chocolate - 3 oz.<br />Vanilla - 1 tbsp<br />Chopped Walnuts - 1/4 cup<br />Chocolate chips - 1/4 cup (To sprinkle on top)<br /><br />Method:<br /><br />Spray a 9" microwave safe dish and keep aside.<br /><br />Sift whole wheat pastry flour and baking powder and set aside.<br /><br />Beat eggs and sugar and keep aside. Do not use a hand mixer for this. A simple large whisk/large fork would do the trick.<br /><br />In a microwave safe bowl, add the butter and the unsweetened chocolate and microwave it for 1-2 minutes till completely melted. Take it out and whisk till shiny and smooth. Set aside to cool slightly.<br /><br />Mix in the vanilla, eggs and sugar mixture to this and whisk quickly. Make sure the chocolate is not too hot, or it will scramble the eggs.<br /><br />Add the flour until completely incorporated. Fold in the nuts.<br /><br />Sprinkle the chocolate chips on top. No need to cover entirely. It should look like this.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3153654449/" title="prebake by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3285/3153654449_f3fb302a1d.jpg" width="500" height="375" alt="prebake" /></a><br /><br />Microwave for 4-5 minutes.<br /><br />Let it rest for 3 minutes.<br /><br />Spread the chocolate chips (that has now melted) on top into a smooth layer.<br /><br />Cut and serve with cold ice cream, or enjoy them as it is! How quick was that?<br />For a few minutes of work, this is way better than the oven baked ones.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3153654441/" title="last by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3112/3153654441_acd498278d.jpg" width="500" height="375" alt="last" /></a>"
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string(2922) "<a href="http://www.flickr.com/photos/30493790@N08/3131853049/" title="last by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3093/3131853049_26a48e885c.jpg" width="500" height="375" alt="last" /></a><br /><br />With the holiday season around, there must have been a lot of sweet stuff going around in the form of cookies and cakes at your home... here is a nice change.<br />You could put this burrito together with stuff you have on hand. <br /><br />This is just another way to eat burritos. Veggie burritos are pretty bland from where I get them. So only way to have them like I want them was to make my own.<br />Stuffed them with home-made rice flavored with red chard (getting my greens that way)<br />And this was my first time using tempeh, I would have preferred baked tofu though.<br />Use any veggies you have on hand, a dollop of sour cream or avocado would finish it off nicely.<br /><br /><span style="font-weight:bold;">Makeshift Burrito with Red Chard rice, Tempeh and Veggies</span><br /><br />Ingredients:<br /><br />Whole grain tortillas - 1 or 2 per person<br />Cooked brown rice - 3 cups<br />Red Chard - A bunch<br />Tempeh - A small packet (Cooked according to package instructions)<br />Cabbage, Carrots & Zucchini - As much as you want, roasted<br />Jalapenos - A few sliced<br />Salt - To taste<br />Pepper - To season<br />Olive oil - To roast veggies and for making rice<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3131853043/" title="ingredients by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3153/3131853043_90d1e1a01f.jpg" width="500" height="375" alt="ingredients" /></a><br /><br />Method: <br /><br />Clean and cut red chard. In a pan add oil on medium heat, add the greens along with stems (cut). Add salt and pepper and saute. No more flavors are needed, but you may <br />add mexican spice seasoning if you prefer, to the rice.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3131853057/" title="rice by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3043/3131853057_4438ab49e9.jpg" width="500" height="375" alt="rice" /></a><br /><br />In a griddle, cook tortillas on both sides with a little oil.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3131853031/" title="assemble by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3075/3131853031_29337b37ed.jpg" width="500" height="375" alt="assemble" /></a><br /><br />To assemble, stack veggies, cooked tempeh, and the rice in the tortilla and roll as you would a burrito.<br />Wrap in paper/ foil and serve.<br />You are all set! There goes an easy way to get nutritious food into your tummy.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3131853035/" title="first by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3284/3131853035_6a5961758b.jpg" width="500" height="375" alt="first" /></a>"
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string(2922) "<a href="http://www.flickr.com/photos/30493790@N08/3131853049/" title="last by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3093/3131853049_26a48e885c.jpg" width="500" height="375" alt="last" /></a><br /><br />With the holiday season around, there must have been a lot of sweet stuff going around in the form of cookies and cakes at your home... here is a nice change.<br />You could put this burrito together with stuff you have on hand. <br /><br />This is just another way to eat burritos. Veggie burritos are pretty bland from where I get them. So only way to have them like I want them was to make my own.<br />Stuffed them with home-made rice flavored with red chard (getting my greens that way)<br />And this was my first time using tempeh, I would have preferred baked tofu though.<br />Use any veggies you have on hand, a dollop of sour cream or avocado would finish it off nicely.<br /><br /><span style="font-weight:bold;">Makeshift Burrito with Red Chard rice, Tempeh and Veggies</span><br /><br />Ingredients:<br /><br />Whole grain tortillas - 1 or 2 per person<br />Cooked brown rice - 3 cups<br />Red Chard - A bunch<br />Tempeh - A small packet (Cooked according to package instructions)<br />Cabbage, Carrots & Zucchini - As much as you want, roasted<br />Jalapenos - A few sliced<br />Salt - To taste<br />Pepper - To season<br />Olive oil - To roast veggies and for making rice<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3131853043/" title="ingredients by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3153/3131853043_90d1e1a01f.jpg" width="500" height="375" alt="ingredients" /></a><br /><br />Method: <br /><br />Clean and cut red chard. In a pan add oil on medium heat, add the greens along with stems (cut). Add salt and pepper and saute. No more flavors are needed, but you may <br />add mexican spice seasoning if you prefer, to the rice.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3131853057/" title="rice by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3043/3131853057_4438ab49e9.jpg" width="500" height="375" alt="rice" /></a><br /><br />In a griddle, cook tortillas on both sides with a little oil.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3131853031/" title="assemble by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3075/3131853031_29337b37ed.jpg" width="500" height="375" alt="assemble" /></a><br /><br />To assemble, stack veggies, cooked tempeh, and the rice in the tortilla and roll as you would a burrito.<br />Wrap in paper/ foil and serve.<br />You are all set! There goes an easy way to get nutritious food into your tummy.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3131853035/" title="first by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3284/3131853035_6a5961758b.jpg" width="500" height="375" alt="first" /></a>"
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string(5335) "<a href="http://www.flickr.com/photos/30493790@N08/3125829962/" title="IMG_1169 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3199/3125829962_68dbcabdf9.jpg" width="500" height="375" alt="IMG_1169" /></a><br /><br />This recipe was requested by a co-blogger. And here it is!<br /><br />Adai as we traditionally call it, is basically a mix of lentils and rice ground together to form a batter. And then formed into crepes on a griddle and cooked on both sides.<br /><br />And what makes my method easier? Here is why...<br />Originally, rice is soaked along with the lentils and ground together, there are specific grinders that are used for this purpose.<br />Since I don't have the heavy duty grinder, I use the normal blender.<br />Now, here is the problem with using normal blenders... it might be too much stress on the machine to grind soaked rice, and also if you are using a very powerful blender, it produces heat (you can feel the contents warming up) which eventually cooks the batter even while it is grinding. Not good!<br /><br />To avoid the problem, I used "Idli Rava" - Cream of Rice instead of the actual rice.<br />There is no need to grind this. The only grinding you will be doing is for the soaked lentils (which is relatively easy on the blender)<br />Also remember to add enough water, so the blender does not heat up.<br />(Detailed instructions below in the recipe)<br /><br />I have used four different types of lentils for this recipe. All of them can be found in an Indian grocery store. Mung and Split chick peas (Channa dal) can be found in the bulk section of your regular grocery store (if it has one).<br />You may use whole or split Mung beans for this recipe. Both give a different taste and are both great. I personally like the whole green mung dal for this.<br /><br />There is no need to ferment the final batter, you may proceed making crepes as it gets done. And not having to grind the rice saves on a lot of time and energy.<br /><br /><span style="font-weight:bold;">Breakfast Lentil crepes - Traditional Adai made easy</span><br /><br />Ingredients:<br /><br />Idli Rava - 2 cups<br />Mung Dal - 1/4 cup<br />Urad Dal - 1/4 cup<br />Thur Dal - 1/4 cup<br />Channa Dal - 1/4 cup<br />Dried Red chillies - 4 (you may add more if you like)<br />Curry Leaves - 8-10<br />Hing/Asafoetida - A couple of pinches<br />Salt - To taste<br />Water - 4 cups (To mix with Idli Rava)<br /><br />Method:<br /><br />Wash and soak all the four varieties of dal with red chillies and curry leaves for at least 4-6 hours. I soak them overnight. <br /><br />Next day, just before grinding the lentils together, mix the Idli Rava with 4 cups of water to form a batter (it will absorb the water when you let it sit while you grind the dals, and that is okay). There is no need to add more water.<br /><br />Grind the lentils, chillies and curry leaves in a blender in batches. Add enough water to get the machine running. Grind till smooth. <br /><br />Add it to the Idli rava that has already been mixed with water. Mix well.<br /><br />Add Hing/Asafoetida and again mix thoroughly.<br /><br />Cover with a lid and let it sit for a couple of hours. Or you can prepare crepes immediately if you are in a rush. Does not alter the taste very much, and both ways are great. The batter would look like this. Add water before preparing crepes just enough so that it resembles a pancake batter.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3125829952/" title="IMG_1158 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3106/3125829952_dfe1558fd2.jpg" width="500" height="375" alt="IMG_1158" /></a><br /><br />To prepare crepes... Check out this step-wise pictorial. The picture below is from my earlier <a href="http://mixtomatch.blogspot.com/2008/08/basic-plain-dosai-easy-method.html">post</a> which I made for regular dosais, but "Adai" follows the same method. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3125195197/" title="steps by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3121/3125195197_a400093821.jpg" width="500" height="375" alt="steps" /></a><br /><br />You will need a smooth non-stick griddle on medium heat.<br />Step 1: Pour a small ladle of batter in the center, and spread out in circular motion till you get a thin layer. Drizzle oil. <br />Step 2: Flip over when the bottom side starts browning, and cook on other side.<br />Step 3: You may leave it on the griddle for a little longer to get crispier crepes, or take it off the heat as soon as it starts browning to get a softer crepe.<br />Step 4: For this particular dish, I would suggest softer crepes, as that is how it is traditionally prepared.<br /><br />Variations include:<br />Grinding garlic and ginger along with the batter.<br />Adding cilantro and or onions just before making the crepes.<br /><br />Enjoy with <a href="http://mixtomatch.blogspot.com/search/label/Chutneys">Chutney</a> or Molagai podi (which is basically a mixture of chillies and lentils ground together, mixed with oil and dipped into)<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3125829972/" title="IMG_2688 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3221/3125829972_98a1f2eec7.jpg" width="500" height="375" alt="IMG_2688" /></a>"
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string(52) "Breakfast Lentil crepes - Traditional Adai made easy"
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string(5335) "<a href="http://www.flickr.com/photos/30493790@N08/3125829962/" title="IMG_1169 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3199/3125829962_68dbcabdf9.jpg" width="500" height="375" alt="IMG_1169" /></a><br /><br />This recipe was requested by a co-blogger. And here it is!<br /><br />Adai as we traditionally call it, is basically a mix of lentils and rice ground together to form a batter. And then formed into crepes on a griddle and cooked on both sides.<br /><br />And what makes my method easier? Here is why...<br />Originally, rice is soaked along with the lentils and ground together, there are specific grinders that are used for this purpose.<br />Since I don't have the heavy duty grinder, I use the normal blender.<br />Now, here is the problem with using normal blenders... it might be too much stress on the machine to grind soaked rice, and also if you are using a very powerful blender, it produces heat (you can feel the contents warming up) which eventually cooks the batter even while it is grinding. Not good!<br /><br />To avoid the problem, I used "Idli Rava" - Cream of Rice instead of the actual rice.<br />There is no need to grind this. The only grinding you will be doing is for the soaked lentils (which is relatively easy on the blender)<br />Also remember to add enough water, so the blender does not heat up.<br />(Detailed instructions below in the recipe)<br /><br />I have used four different types of lentils for this recipe. All of them can be found in an Indian grocery store. Mung and Split chick peas (Channa dal) can be found in the bulk section of your regular grocery store (if it has one).<br />You may use whole or split Mung beans for this recipe. Both give a different taste and are both great. I personally like the whole green mung dal for this.<br /><br />There is no need to ferment the final batter, you may proceed making crepes as it gets done. And not having to grind the rice saves on a lot of time and energy.<br /><br /><span style="font-weight:bold;">Breakfast Lentil crepes - Traditional Adai made easy</span><br /><br />Ingredients:<br /><br />Idli Rava - 2 cups<br />Mung Dal - 1/4 cup<br />Urad Dal - 1/4 cup<br />Thur Dal - 1/4 cup<br />Channa Dal - 1/4 cup<br />Dried Red chillies - 4 (you may add more if you like)<br />Curry Leaves - 8-10<br />Hing/Asafoetida - A couple of pinches<br />Salt - To taste<br />Water - 4 cups (To mix with Idli Rava)<br /><br />Method:<br /><br />Wash and soak all the four varieties of dal with red chillies and curry leaves for at least 4-6 hours. I soak them overnight. <br /><br />Next day, just before grinding the lentils together, mix the Idli Rava with 4 cups of water to form a batter (it will absorb the water when you let it sit while you grind the dals, and that is okay). There is no need to add more water.<br /><br />Grind the lentils, chillies and curry leaves in a blender in batches. Add enough water to get the machine running. Grind till smooth. <br /><br />Add it to the Idli rava that has already been mixed with water. Mix well.<br /><br />Add Hing/Asafoetida and again mix thoroughly.<br /><br />Cover with a lid and let it sit for a couple of hours. Or you can prepare crepes immediately if you are in a rush. Does not alter the taste very much, and both ways are great. The batter would look like this. Add water before preparing crepes just enough so that it resembles a pancake batter.<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3125829952/" title="IMG_1158 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3106/3125829952_dfe1558fd2.jpg" width="500" height="375" alt="IMG_1158" /></a><br /><br />To prepare crepes... Check out this step-wise pictorial. The picture below is from my earlier <a href="http://mixtomatch.blogspot.com/2008/08/basic-plain-dosai-easy-method.html">post</a> which I made for regular dosais, but "Adai" follows the same method. <br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3125195197/" title="steps by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3121/3125195197_a400093821.jpg" width="500" height="375" alt="steps" /></a><br /><br />You will need a smooth non-stick griddle on medium heat.<br />Step 1: Pour a small ladle of batter in the center, and spread out in circular motion till you get a thin layer. Drizzle oil. <br />Step 2: Flip over when the bottom side starts browning, and cook on other side.<br />Step 3: You may leave it on the griddle for a little longer to get crispier crepes, or take it off the heat as soon as it starts browning to get a softer crepe.<br />Step 4: For this particular dish, I would suggest softer crepes, as that is how it is traditionally prepared.<br /><br />Variations include:<br />Grinding garlic and ginger along with the batter.<br />Adding cilantro and or onions just before making the crepes.<br /><br />Enjoy with <a href="http://mixtomatch.blogspot.com/search/label/Chutneys">Chutney</a> or Molagai podi (which is basically a mixture of chillies and lentils ground together, mixed with oil and dipped into)<br /><br /><a href="http://www.flickr.com/photos/30493790@N08/3125829972/" title="IMG_2688 by blogdivya, on Flickr"><img src="http://farm4.static.flickr.com/3221/3125829972_98a1f2eec7.jpg" width="500" height="375" alt="IMG_2688" /></a>"
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