Lavash#BreadBakers

Lavash is a thin flatbread or Crisp Whole Wheat Crackers,
from the Middle East, specifically from Armenia. These can be made as soft flat breads and use to make wraps and rolls.

I made the crisp version, Lavash crackers and served them with  Ajvar sauce and these can be  stored for days. Enjoy them as an appetizer with a dipping sauce or just nibble with a cuppa.

Serves 4 to 5
Ingredients
1½ Cup Whole Wheat Flour
1 Teaspoon + 1 Teaspoon Black & White Sesame seeds
¾ Teaspoon Salt
¼ Cup Olive Oil
½ Cup water
1 Tablespoon Oregano 
Method
Pre-heat the oven at 180°C. Grease and line a baking tray. Toast the sesame seeds lightly. Keep aside.

Add salt, olive oil and sesame seeds to the flour and 

rub with your fingers to mix well.

Add the water slowly and make a soft pliable dough.

Divide into four.

Roll out really thin, almost see through thin, on a greased silicon mat.

Or on a greased baking paper.

Cut out a circle using a round plate

A perfect circle

Sprinkle a little of black and white sesame seeds

Roll it with rolling pin

so that the sesame seeds and pressed well

then cut into triangles.

Transfer to the greased tray and brush the top with oil.

Bake till golden and crisp about 15-18 minutes. Cool them on a wire rack. 

Then store in an airtight container.

 Served this with Vegan Ajvar Sauce
My Notes 

Can use half whole wheat and half all purpose flour

Labels: Appetizer, Armenia, Bread, Bread Bakers, Crackers, Healthy, Middle Eastern, Sesame seeds, Starters, Whole Wheat Flour, Biscuits & Cookies , Vegan   

This month the Bread Bakers we are making Crackers and  the Host is Sneha  -

Baked Nacho Chips from Anybody Can Bake
Cheesy Crunchy Mini Crackers from Culinary Adventures with Camilla
Homemade Senbei Rice Crackers from Food Lust People Love
Lavash from Sneha's Recipe
Olive Oil Crackers from A Messy Kitchen
Rosemary Crackers from Passion Kneaded
Sourdough Cheddar Cheese and Rosemary Crackers from Zesty South Indian Kitchen
Sprouted Wheat Crackers with Sea Salt from Karen's Kitchen Stories
Wholegrain Sesame and Flaxseed Crackers from Ambrosia
Wholemeal and Oats Carrot Crackers from Cook with Renu

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Lemonade Scones#Bakingbloggers

This is a perfect scone with a crusty top and bottom, when you split it in half it's soft ,flaky and moist.

Ingredients
Dry Ingredients
2 Cups Level Self Rising Flour
A Pinch Baking Powder
A Pinch of Salt
2 Tablespoons Heaped Caster Sugar
Wet Ingredients
90 Grams Chilled Butter
20 Grams Chilled Vegetable Shortening 
½ -¾ Cup  Lemonade
1 Small Egg
Method

Sieve the dry ingredients, break the chilled butter and shortening with a pastry blender  till forms bread crumbs.

Now add the egg  mix lightly , add the  lemonade little at a time. Mix to make a dough, do not knead it.

Take the dough on to large piece of cling wrap on a  surface and lightly press it with a press it with the bench scraper and keep folding the dough 3 -4 times like a laminated dough. 

Lightly roll the dough. Cut into scones but do not twist the cutter. 

Place in a greased parchment sheet, they should be placed close to each other. 

Brush with egg wash. Bakes for 20 to 22 minutes in a preheated the oven at 220°C.

Baked to perfection.

Slater it with butter  and enjoy!!

Labels: Biscuits & Cookies, Lemonade, Scones, Baked, Baking Bloggers  

Baking Bloggers

March 2020: Scones

• Apricot Orange Scones from Making Miracles
• Baileys Irish Cream Almond Scones from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Basic Tea Time Scones from Sid's Sea Palm Cooking
• Coconut Mango Scones from Caroline's Cooking
• Irish Cream Scones from Tara's Multicultural Table
• Lemonade Scones from Sneha's Recipe
• Oatmeal Currant Scones from Palatable Pastime
• Orange and Cranberry Scones from Karen's Kitchen Stories
• Raspberry Lemon Scones from Cookaholic Wife
• Savory Cheesy Chive Scones from Culinary Adventures with Camilla
• Savory Mediterranean Scones from Food Lust People Love
• Sourdough Mango Scones from A Day in the Life on the Farm

Homemade Celery Salt#Foodieextravaganza

What do you do with the flavorful celery leaves? Put the leftover celery leaves to work, use them in making stock for soup or to make Homemade Celery Salt! It tastes  better and cost less, preservatives free, when you make it home, that too from the celery leaves that we usually do not use.  

You can dry them in a microwave for 5 minutes turning the leaves after every minute or in the  air fryer at 80°C for 20  to 25 minutes. I make these every year, in winter, when celery is darn cheap and seen in abundance.  I dried celery leaves in the microwave as well as air fryer.  

Makes 2/3 Cup

Ingredients
½ Cup Dried Celery Leaves
¼ Cup Sea Salt

Method

I got a big  bunch of celery ( used even the yellow leaves, because they too are full of flavor).  

Remove all  the leaves, wash them well and then dry them on a cloth till the leaves are absolutely free of any moisture.  

Place them in the  air fryer basket at 80°C for 20 to 25 minutes or until dried, but not browned.  Let the  cool completely.  

Transfer them to a spice grinder along with the sea salt, just  pulse the grinder two or three times or  until evenly ground and well combined.  

Store it in a  small air-tight  jar or container and use whenever required.

Labels : Celery, Homemade, Celery Salt, Foodie Extravaganza Party, Preservatives free,  Air Fryer, Microwave

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. See all the other recipes for today's Foodie Extravaganza :  
Bacon Ranch Stuffed Celery from Food Lust People Love
Braised Celery Over Cheesy Polenta from Culinary Adventures with Camilla
Homemade Celery Salt from Sneha's Recipe
Italian Celery and Mushroom Salad from Making Miracles
Shaved Celery and Apple Salad from Palatable Pastime
Shaved Celery Salad with Sauteed Scallops from A Day in the Life on the Farm

Vegan Mushroom Roast/Koon Olarthiyathu -Kerala Style

This  is a  side dish, very tasty,  vegan & gluten free delicacy, very tempting and irresistible.

Serves 2
Ingredients 

250 gm Button Mushrooms 

¼ Teaspoon Chilly powder
½ Teaspoon Coriander powder

½  tsp Teaspoon Garam masala

¼ Teaspoon Teaspoon Black  Pepper powder

1  Green chilly– slit

1 Medium Onion– finely chopped

1 Teaspoon Finely Chopped Ginger 

2 Sprigs Curry leaves

½ Teaspoon  Mustard seeds

2 Dry Red Chillies

2 Tablespoon Oil

8 Coconut pieces or 1 Tablespoon Grated Coconut 

½  Small Tomato  - de seeded and diced

½ Cup Thick Coconut Milk

Salt to taste

Method 
Wash and cut the mushroom into slices.

In a kadai add this mushroom pieces along with chilly powder,coriander powder,garam masala,crushed pepper,salt and thick coconut milk. 

Cover  with a lid  and cook this in medium flame until the mushroom gets cooked and all moisture evaporated/dry . Keep this aside.

Now take another pan and heat oil and temper mustard seeds,dry chilly and  few curry leaves .Now add  ginger and finely chopped onion ,green chilly slits and pinch of salt.  Mix well and saute until the onion turn into light brown color. 

Now push this to the side of the pan and add chopped coconut pieces or grated coconut and saute till it changes color. 

Add this too the cooked mushroom and Add the tomato pieces and the remaining curry leaves. 

Saute for a minute. give it a good mix and cook in low flame for at least for 3 -4 minutes. 

It's done.

Remove this on to a serving dish and the yummy mushroom roast is ready to serve.

Its a great combo with chapathi.

Labels : Vegan, Gluten free, Mushroom, Side Dish, Main course, Kerala, Vegetables, Vegetarian, Healthy