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Wholegrain

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle “There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants.”
Eddie Huang

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird’s Eye Sweet Chili Pickle. These turned out to be crackers with a bite. Paired with the sweet chili pickle, they got just the right kick as well, some smoked Gouda on the side to balance the heat from the pickle. Both the crackers and the the pickle have much in common, other than the long name of course! Both earthy and rustic, both from local produce, they have a combination of flavours that compliment each other. The taste undertones are complex but subtle, individual ingredients in each that compliment the preparation. The good thing is that they pair together beautifully too!

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili PickleSay millets to me and a part of me shudders with fear, while the other part of thinks happily this might be the time for me to ‘step out’ and be millet confident. I’ve had a LONG unsteady relationship with millets, more hate than love. In the past I have found them uninspiring, sandy, gritty and rather unrewarding to work with. Yet a recent contest on Commeat which focused on millets made me sit up and take notice. Couldn’t figure out why it had everyone so excited.MilletsThus began a small journey. Though only a few weeks old, I am fast covering ground. Picked Madhuli’s brains as she does a load of creative food with millet. I pestered her SO MUCH that she just mailed me many bags of different varieties.Then I shifted gears and pestered Ruchira, my other millet inspiration. She put me onto making the yummiest millet khichadi ever. So I bravely ventured further on my own, and here is my first experiment, millet crackers. Flavoured with my fave ingredients, garlic and rosemary, I threw in some sesame seeds too!Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili PickleMuch reading online tells me that roasting the flour before using it reduces a characteristic mustiness the flour has. Did just that. Looked and felt like sand, or rather EARTH! Which gave me an idea. I decided to pair these earthy rustic millet crackers with this Lovilovi and Bird’s Eye Sweet Chili Pickle from Place of Origin.On the onset, might I warn you that the flavours just explode in your mouth. Not for the faint-hearted, this intriguing pickle tempts you to dig in. The heart wants more yet the mouth is on fire! Smoked or herb cheese on the side balances it off!Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili PickleMade from the Lovolovi plums and the bird’s eye chilies that grow wild in the coffee estates of Coorg, The Earth Reserve’s Sweet pickle is a must-have for all who love combination between sweet and spicy. One of the most piquant chilies and tartness of the berries combine to bring you a flavor that has a spicy kick but not mouth burning and you can still taste all the individual flavours. This pickle looks good, tastes good and provides you a versatile usage. Liven up a burger, serve with a cheese board or cold meats, spice up sausages, mix in to mayo…

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle
Based in Scotland of India – Coorg, The Earth Reserve brings to you homemade products with a passion for bringing wholesome food to the table without any added colours, flavours, synthetic preservatives, taste enhancers or pectin. Free from harmful pesticides or any other chemical sprays, the ingredients are instead sprayed with the nourishing rains and mists that the hills of Coorg are blessed with. Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle With its natural heritage and colourful history, India is the birthplace and home of a number of cuisines. The environment, soil, climate and history contribute to unique recipes made with locally sourced produce. Accordingly, every town in India is famous for select foods or food producers. As human beings, it is natural for us to have a strong emotional connect with the food we eat. Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle There will always be some food products which trigger fond memories of familiar hometown flavours and gastronomical experiences – it could be the sweetshop from across the street from where you grew up or a confectionery in that hill station that you went to one summer. Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle This pickle hits ‘thta’ spot and more! So if you make crackers like these, to set your world on fire with this fabulous pickle, PlaceofOrigin.in is the answer!!
Rosemary Garlic Sesame Millet Crackers
Print Recipe
Crisp, earthy, flavourful and gentle, these Rosemary Garlic Sesame Millet Crackers are a great wholegrain savoury bake. They are good on their own, and really good when paired with a dip , maybe cheese as well. Paired with Lovilovi and Bird's Eye Sweet Chili Pickle, they got just the right kick, with some smoked Gouda on the side.
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Rosemary Garlic Sesame Millet Crackers
Print Recipe
Crisp, earthy, flavourful and gentle, these Rosemary Garlic Sesame Millet Crackers are a great wholegrain savoury bake. They are good on their own, and really good when paired with a dip , maybe cheese as well. Paired with Lovilovi and Bird's Eye Sweet Chili Pickle, they got just the right kick, with some smoked Gouda on the side.
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Gently roast the ragi with sesame seeds over low heat until lightly coloured. Cool.
  2. Preheat oven to 180C.
  3. Place all ingredients except water in bowl of stand mixer.
  4. Mix on low speed, then add 50 ml water to make a soft firm dough. Add a little more water as required. Knead the dough until smooth for 2 minutes.
  5. Roll out as thin as possible between two sheets of baking parchment, cut into desired shapes, then transfer to baking sheet.
  6. Bake for 15-20 minutes until they turn brown on the edges and feel firm.
  7. Cool completely, then transfer t an airtight container.
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Dark Chocolate Wholewheat & Walnut Cupcakes “That is one good thing about this world
…there are always sure to be more springs.”
L.M. Montgomery

Dark Chocolate Wholewheat & Walnut Cupcakes, indulgent little treats for days when you want something to go from simple to simply delicious in a matter of minutes. These wholegrain cupcakes are just that and more. Easy to stir together with almost staple pantry ingredients, they are light, moist and full of chocolaty flavour. Have them as they are ‘naked’ if that’s your call, else spruce them up with a sinful dark chocolate ganache, some sprinkles if you like, and voila! You have magic {if I may say so myself}. That these are wholewheat, use jaggery as a sweetener and top of the milk cream or ‘malai’ make them worth the try!!

Dark Chocolate Wholewheat & Walnut Cupcakes These cupcakes are inspired by the very sweet Shikha of Cocoka, a friend for life, one I met at my very first food styling workshop with Darter. She’s been difficult to shake off, and has attended each one of the other workshops, the sweetheart that she is. So she baked these absolutely delicious cupcakes in these absolute stunning liners, with the most delicious ganache on top for our last food styling workshop at Lodi.Darter Food Styling Workshop, The Lodi, New Delhi

Food Styling Workshop Lodi 3

Food Styling Workshop Lodi She also gifted me some of those beautiful Spring like cupcake wrappers when I waxed eloquent about them. Non stop! I couldn’t believe how pretty they were. So here I was, armed with the prettiest ever cupcake wrappers and a need to bake that very day. Maybe something chocolate, possibly brownie cupcakes. With Spring here, the weather brilliant, these cases were all I wanted to use.

Dark Chocolate Wholewheat & Walnut Cupcakes Setting off to make home made butter in the KitchenAid Stand Mixer, which is a BREEZE by the way, I stole some cream just because. Just because I suddenly remembered this top of the milk cream {malai} cake, Dark Chocolate & Walnut Wholewheat Cake I had made a while ago, falling prey to a similar feeling then. So here you are, cupcakes adapted from that cake, cupcakes that came out really YUM. Wrappers like these must be the reason because they inspire you to excel!Dark Chocolate Wholewheat & Walnut Cupcakes Honestly, good aesthetics give me a spring in my step, a reason to enjoy what I do a little more. What I didn’t manage very well was the piping as I haven’t piped ganache onto cupcakes in eons. Guess that’s what I will be practicing next, in my dreams immediately if not on cupcakes. Shikha received several SOS calls and now I am a little better educated. Her tips – let the ganache rest a bit, then whisk it again before piping. Notes taken for next time! Oh and by the way, Shikha @ Cocoka has the most fun baking classes in Delhi. You can read more about that at NDTV Food.

Dark Chocolate Wholewheat & Walnut Cupcakes
Recipe Type: Dessert
Cuisine: American
Author: Deeba Rajpal
Prep time:
Cook time:
Total time:
Serves: 6 cupcakes
These Dark Chocolate Wholewheat & Walnut Cupcakes are easy to stir together with almost staple pantry ingredients, they are light, moist and full of chocolaty flavour. Have them as they are ‘naked’ if that’s your call, else spruce them up with a sinful dark chocolate ganache, some sprinkles if you like, and voila! You have magic {if I may say so myself}. That these are wholewheat, use jaggery as a sweetener and top of the milk cream or ‘malai’ make them worth the try!!
Ingredients
  • Cupcakes
  • Wet Mix
  • 85ml top of the milk cream {malai}
  • 75g jaggery
  • 1 egg
  • 1/2 tsp vanilla extract
  • Dry Mix
  • 85g wholewheat flour
  • 30g Cocoa
  • Pinch salt
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 50g walnuts, chopped
  • 50g butterscotch chips, optional
  • 75ml buttermilk
  • Ganache
  • 225g 52% dark couverture chocolate, chopped
  • 100ml low fat cream
Instructions
  1. Preheat the oven to 180C. Place 6 cupcake wrappers on a baking tray {or line a 6 mold muffin tray}
  2. Place dry mix ingredients in a bowl, and stir well to mix
  3. Place the wet mix ingredients in bowl of stand mixer, and whisk at speed 4 for 2-3 minutes. Mixture might look slightly curdled but that’s OK.
  4. Gently fold in 1/3 of dry mix, followed by half buttermilk. Repeat ending with dry mix.
  5. Spoon into cupcake/muffin cases, 3/4 full. Bake for 35 minutes, until tester comes out moist with a few crumbs hanging. Cool on racks.
  6. Serve warm or at room temperature if sans frosting. If you are frosting them, cool completely before piping the ganache on.
  7. Ganache
  8. Place chopped chocolate and cream in a heatproof bowl and run at high in the microwave for 1 minute. Stir until smooth, then leave it to rest to cool and thicken. Whisk again before piping.
  9. Pipe onto cupcakes with a star nozzle.
Serving size: 6-8

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Also find me on The Rabid Baker, The Times of India

Wholewheat Garlic Oat Soda Bread 1
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”
M.F.K. Fisher

Wholewheat Garlic Oat Soda Bread. Bread I baked after ages. Each word of the title appeals to me, yes, even the soda bit! I’ve read about this quick baking bread with no proofing/time for the dough to double for years. For some insane reason, I never baked one. The baker in me was always mesmerised by the challenge of yeast breads, also the joy of seeing the dough rise seemed exciting. Well as they say, been there, done that several times over, the yeast monster well tamed. That was 5 years ago, when the net wasn’t exploding with information and social media was still maturing! Soon one realises that yeast just needs to be alive. It works wonders if you give it enough time in a cuddly warm draft free place! It is quite piffling; there is truly no monster there.

Wholewheat Garlic Oat Soda Bread Now baking bread is fun, therapeutic and stress free. Grab some good yeast and you are in safe hands. This is why when I saw the image of the soda oat bread that shared by Laura of My Little Honk Kong Kitchen on Instagram, it was love at first sight. Her loaf adapted from BBC Good Food looked rustic, moorish, earthy and so me! Also baking bread with soda was new for me. I had to have a go ASAP!

Instagram Passionate About BakingOooh, did I tell you that Instagram is my most fave to be at? It used to be Pinterest earlier, but I am currently addicted to insta!

Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a leavening agent instead of the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts. Ireland, Scotland, Serbia, Australia are some countries that have their own version of this quick baking bread.

Wholewheat Garlic Oat Soda Bread It’s strange that a bread can come together so easily and yield such a moorish loaf on the other side. The Wholewheat Garlic Oat Soda Bread almost sang to me as it stepped out of the oven. Such a pretty bread. Pretty, pretty, pretty. Turned out to be darned tasty too. I had to play around with the ingredients a bit since I was out of plain flour, well almost. With only a few tablespoons in the bag, I used pretty much of whatever else I had on hand. Of course I grated some garlic into the dough. For me, savoury bread should must have garlic. Must!

Wholewheat Garlic Oat Soda Bread A splash of extra virgin olive oil in the dough too added to the overall texture and flavour of this near wholegrain bread. Fresh rosemary, pink Himalayan salt, maybe even pink pepper all add nice touches to bread.  Slice it warm, drizzle with more EVOO, scatter some smoked mature cheese, some toasted walnuts, maybe capers, rocket too. Sit back and enjoy!!

Recipe: Wholewheat Garlic Oat Soda Bread
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Summary: Wholewheat Garlic Oat Soda Bread is possibly the quickest bread you can bake. From almost a no knead shaggy dough that is quick to throw together, it’s our current favourite bread. Try this near wholegrain version to see how good quick bread can be. Recipe adapted from My Little Hong Kong Kitchen. Makes one 6″ round loaf.

Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:

  • Dough
  • 200g wholewheat flour
  • 50g plain flour
  • 50g oatmeal
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 15g extra virgin olive oil
  • 3 cloves garlic , minced
  • 1 tsp dried rosemary
  • 250ml cultured buttermilk {approximately}
  • Topping
  • Fresh rosemary sprigs, Himalayan pink salt, garlic slivers, drizzle of extra virgin olive oil {with more to serve}

Method:

  1. Preheat the oven to 200C. Lightly grease a heavy baking sheet, or line with parchment.
  2. Place both flours, oats, soda and salt in bowl of stand mixer {or in a large bowl} and stir to mix. Add the garlic, rosemary and extra virgin olive oil and stir again.
  3. Gradually add the buttermilk to make a soft dough. {You might not need it all, or you might need a spoon or so more}. Just knead the dough until it comes together; don’t overwork it or the bread will get tough.
  4. Shape into a round loaf, approximately 6″ in diameter, cut the top 2-3 times with a very sharp knife.
  5. Drizzle over with extra virgin olive oil, sprinkle fresh rosemary, garlic and Himalayan pink salt.
  6. Bake for approximately 30-35 minutes until the bottom makes a hollow sound when knocked. If it doesn’t, turn over and bake for a further 10 minutes.
  7. Take out of oven, cool on a rack for 15-20 minutes. Slice and serve with loads of sweet butter or flavoured olive oil, mature cheese, walnuts etc.

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Also find me on The Rabid Baker, The Times of India

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