An absolutely packed schedule just before the winter break sets in. There are days and then there is today …
So while the going gets crazy , the crazy get going ??
The breakfast was bit of a dud ..Cold winter morning , not freezing but still cold enough for you to want to pull in the blankets closer. You might want to reach out for the warm toasted bread and dab of butter. Or a warm cinnamon roll. But not a single loaf of bread was baked and we were all out bread, cinnamon rolls, hot and tasty dosa or anything nice – according to the kids.
It was the second last day of school before winter break sets them free. And the kiddos are to be out for a long time and were fed fig bars(tsk tsk ) for break fast – all natural very good ,stone ground wheat and natural fig in it .But it was not exactly a cold morning choice ! Sigh ! Even the apple oat smoothie did not soften the wounded eyes of A2 ( A1 was more preoccupied with his gazillion tests in school today ) . And mom decided to make an after school treat.( Sucker for those wounded eyes , me thinks! )
A1 and A2 are a huge fan of samosas ! I mean honestly what’s not like about it – there’s all sorts of spiced laden veggies in a pastry dough which is usually fried. And mom kind of relented( guilty of momism) and made a quick batch of – samosas . With whole wheat partially ( I cheated ) and BAKED it ! Corn and potatoes and carrots and so much more bring the burst of flavors and fresh mint/ coriander chutney – I need chai now !
Not very labor intensive. It was done pretty fast.
Time for prep : 30 min Resting time for dough : 30 min Shaping and filling : 15 – 20 min
Baking 25-30 min Yields : 12 -14 pieces
For the stuffing:
- Large potatoes : 3 nos.( boiled and mashed roughly )
- Onion : 1 , diced fine
- Sweet corn : boiled : 1/4 cup
- Mix of peas and carrots : 1/4 cup
- Oil : 1 tbsp.
- Red chili powder : 1/2 tsp.
- Garam masala : 1 tsp.
- Chaat masala : 1/2 tsp.
- Cilantro : chopped : 1/4 cup
- Salt : 1 tsp + as required
- Cumin seeds : 1 tsp.
For the dough:
- White whole wheat flour : 1 cup
- All purpose flour : 1 cup
- Ajwain/ Carrom seeds : 1 Tbsp.
- Oil : 3 Tbsp.
- Water : as required
- Baking powder : 1/4 tsp.
- Salt : 1/2 tsp.
For the dough :
- In a wide bowl. Mix all the dry ingredients first and whisk well to ensure even distribution of salt and baking powder.
- Add the oil and mix thoroughly so the dough now resembles fine crumbs.
- Now sprinkle water ( DO NOT ADD EXCESS WATER. SPRINKLE LITTLE BY LITTLE ) and bring the dough together to form a very tight dough. It has to be tight dough. Do not knead it excessively. We do not want to form gluten in the dough and then you will have stretchy outer covering instead of a flaky one.
- As soon as the dough comes together to form a ball, keep it covered for about 30 min. It is important to rest the dough.
For the filling:
- In a wide skillet or fry pan, add the oil and add the cumin / jeera seeds and let it sputter. Add the onions and fry well. Subsequently add the boiled and mashed potatoes, boiled corn and peas and carrots . I microwaved the frozen peas and carrots and then corn for a couple of min each to aid the cooking process.
- Add the salt and then spice powders listed and mix well. Do not mash it too much
- Add the fresh chopped cilantro, stir once and take it out to cool.
- After cooling divide it into 12 – 14 portions depending on the number of dough pieces.
- If you have excess left , then it makes a great sandwich filler.
Making the samosa:
- Pre heat the oven to 350 deg F
- Fill a small cup with water and keep aside.
- After the dough has rested for 30 min, knead it once to get a smoother one. Divide it into about 6-7 portions.
- Roll out each portion into a big circle. Try to keep it on the thinner side.
- Slice it in the middle to form 2 semi circles.
- Now using the tips of your finger wet the edges of the semi-circle.
- Bring the edges together so it overlaps to form an open cone and seal the edges .
- Fill the cone with your stuffing and seal the third side as well by wetting the line edge of the dough.
- Repeat for the rest.
Baking the samosa:
- Arrange the triangular pastries on a single layer on parchment lined baking sheet.
- Brush with a dab of cooking oil on the surface.
- Bake for about 15 minutes in the pre heated oven.
- The increase the heat to 375 F and bake another 10-12 minutes.
- You will have flaky and crisp shell with spiced filling inside.
- Serve hot with chai and green chutney.
I apologize for the delay in the post. A1 had some work done for the braces and a forgotten appointment we had to rush to. Stoic as he normally would be with everything, the pressure and pain of the lower wire in the brace is not a pleasant experience for anyone and can quickly get on one’s nerves. In the case of A1, it usually leads to monosyllables . In good days it would be a sentence.
And then M ( my slightly nutty and neurotic lab), decides to chase the squirrel up the tree – not happening . Sore and bruised leg and ego later, she wanted to sleep on mum’s lap. Oh well ! They never grow up. You would not be very far off thinking there is three ring circus at home. Well most of the days the juggler is awesome and peace reigns..
A2 on the other hand has grown a sweet tooth ( a few gazillion teeth more likely )and seems to hover around the kitchen a bit more interested in the goodies of the day. A3 has devoted his life to building Legos , Legos and more Legos. And when we take a break, we build a city out of Legos .. Again.
My faithful blender of 10 years goes kaput and the newly ordered and delivered Vitamix stares back at me from the counter giving me the come hither look . More carrot smoothies I say ! Or Morning glory muffins! I will take both. So how has your day been so far?
In this recipe we have a slightly adapted version of the Morning glory muffins from King Arthurs domain and Earthbound farms original recipe.
Plump raisins , crunch of almonds and walnuts, hint of cinnamon and ginger, grated carrot and apple and added dash of flax meal. I mean what’s not to love about this. And btw who says it just has to be for breakfast . It’s a great after school snack as well. And in the car. And after soccer. You get the picture.
Hand one to your growing and bouncing of the walls active kid with a glass of milk and they are good on the hunger front !
Prep time : 15 min Bake time : 22- 25 min Makes : 16 muffins
- Whole wheat flour : 1 cup
- All purpose flour : 1 cup
- Brown sugar : 3/4 cup
- Melted butter + lite olive oil : 2/3 cup ( in total)
- Large eggs : 3
- Baking powder : 1 tsp.
- Baking soda : 2 tsp.
- Flax seed meal : 3 Tbsp.
- Vanilla extract : 2 tsp.
- Dry ground ginger : 1/2 tsp.
- Cinnamon powder : 2 tsp.
- Salt: 1/2 tsp
- Peeled ,fine grated carrots : 2 cups
- 1 Large apple grated ( tart or sweet ) : 1/2 cup approx.
- Slivered almonds or chopped walnuts : 1/2 cup
- Pre heat oven to 375 F
- Line the muffins trays with paper cups.
- Pour 1/2 a cup of very hot water over the raisins to plump it up before use.
- In a large mixing bowl add both the flours, flaxseed meal ,baking soda and baking powder and whisk very well. Set aside.
- In a stand mixer, add the butter and oil combination and sugar and whisk well.
- Add the cinnamon and dry ginger spice mix , vanilla extract and then add the eggs one by one and whisk well.
- Add the flour and gently fold it.
- Add the grated carrots and apples next and fold gently once again. Do not whisk vigorously.
- Drain the water from the raisins . Then gently stir it in the along with chopped nuts.
- The batter would be very thick .
- Drop in heapfuls to fill up about 3/4 the muffin well.
- Bake till a tooth pick inserted comes out clean and the muffins springs back slightly when touched.
- Cool in the pan for a couple of minutes and then remove and cool on a wire rack very well.
- They stay fresh at room temperature very well.
- Serve warm with a a dab of cream cheese if preferred and with a tall glass of milk.
The sun peeked out after days of bleh weather here. An appointment got rescheduled. Multiple loads of laundry got done and dust bunnies were chased away. The sun shining on the deck enticed Maya ( my gorgeous and slightly nutty black lab) and she acutely made me aware why I probably needed to invest in a doggie door. The girl wanted to be in multiple places at once.. And there you have it, I think I influenced the dog !
And did I tell you about this week. We usually have nice weeks , crazy weeks and – I – can’t – find – my head weeks.. This week was mercifully though just toggling between the first two kinds. The next week would be headless chicken week. I guess the cookies fortify me for those. DH traveling and school, afterschool and after-after school schedules run amok. The kids had it more packed and A1’s schedule honestly made my high school one look easy peasy.
So in any case, felt the kids would enjoy this and a cup of milk as an afterschool treat.
And then again mom could sneak in one with a cup of coffee. After all when one bakes cookies, quality control and all .. Absolutely mandatory to test one. Fresh and warm out of the oven makes it even better. Oh and what a treat it was, crisp on the edges, gooey chocolate chip , coffee shining through and bit of delicate fudgy center.
This is a take on the traditional toll house recipe 🙂
I also was made aware of a National cookie day. Well a happy coincidence it seems.
Prep time : 10 min Bake time : 10-12 min Yields : About 24 cookies
- Unbleached and Unbromated APF : 1 cup
- Salt : 1/4 tsp
- Baking powder : 3/4 tsp.
- Baking soda: 1/4 tsp.
- Butter : 1/2 cup at room temperature
- Granulated cane sugar : 3/4 cup
- Large egg : 1
- Pure Vanilla extract : 1 tsp.
- Unsweetened cocoa powder : 1/4 cup
- Instant coffee or espresso powder : 3 Tbsp.
- Mini semi sweet chocolate chips : 3/4 cup ( reserve 1 Tbsp. to sprinkle on top if desired)
Before you begin the baking process, please ensure all the ingredients are at room temperature.
- Pre heat your oven to 350 F.
- Line a couple of cookie sheets/ baking trays with parchment paper and set aside.
- In a mixing bowl, first measure out the flour and whisk together with salt , baking powder and soda. Do not add more than what is called for.
- In the bowl of your stand mixer if using or any big mixing bowl – add the room temperature butter and sugar and cream till it is smooth and light in color. Mine took about 3 -4 minutes.
- Now add the egg and whisk till incorporated.
- Then add in the cocoa powder, instant coffee or espresso powder, vanilla extract and whisk once again.
- Add the flour gradually and fold till you do not see any dry flour remaining. Do not over mix.
- Fold in the mini choco chips and reserving a tbsp. if desired so to sprinkle on the top of cookies before baking.
- Scoop out using a cookie scoop ( usually a tablespoon of it or a bit more ) and drop onto the prepared baking sheets. Space them apart to allow room for expansion.
- Bake for about 10 min, the cookies will remain soft but set.
- Cool them in the tray for about 5 minutes and then gently using a spatula, transfer them to a wire rack to cool completely.
- These are firm and tender, crispy yet fudgy in the center.
- Best with a tall cup of milk