baking, eggless, healthy baking, savoury, wholewheat

Happy Mondays and Eggless Wholewheat Baked Empanadas

And Monday was closed with a bang ! The Wholewheat Empanadas that I packed for my son’s snack were a hit with not just him but also his friends ūüôā He has come back with requests for more of them and soon. What a lovely and healthy tiffin snack option this is – will upload recipe soon but let me tell you that the baked version is the way to go . Such amazing texture and crust. And the delicious filling makes it complete. Nothing else could have made for a Happy Monday !

P.S. let me ask you a quick question- what’s that red sauce that you are on the plate ? Not your regular tomato sauce or salsa or even tomato garlic chutney! Take a guess ūüôā

This is the first time I attempted baking Wholewheat Eggless Empanadas.

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Recipe –

Ingredients –

For the Empanada Dough –

  • 1¬†cups¬†wholewheat flour
  • 1/4 tsp salt , 1/4 tsp dried chives, 1/4 tsp oregano, 1/4 tsp paprika
  • 50 gms¬†unsalted cold butter¬†cut into pieces
  • 3-4¬†tablespoons of ice-cold¬†water

For the Filling I used ( you can be as creative with the filling as you want to).

2 boiled potatoes mashed, 2-3 florets of broccoli roughly chopped, salt and white pepper – All sauteed together in 1 tbsp of olive oil.

Method –

  1. Mix the wholewheat flour, salt and spices. Add the butter and rub it slowly into this mix until it looks like coarse bread crumbs. Add water one tbsp at a time until the dough comes together. 
    Make the dough into a ball. Cover it in cling wrap and keep in the refrigerator for 1 hour. 
    When you want to bake it, roll the dough out very thin and then cut small round shapes. Add a few tablespoons of filling in the center of each disc.
    Fold the disc and press lightly to seal completely. Then use a fork to press the edges.
    Brush the tops with some melted butter-milk mixture. Place on a lightly greased baking tray. Bake in a preheated oven for about 25-30 minutes at 175 degrees C.
    Eat hot !
    If anyone wants to know about the Tomato-Dates Chutney Рits a simple mix of chopped tomato (1 ),  1 tsp of panchphoron spice mix, 2-3 dates chopped, a small piece of green chilly, a pinch of salt, 2-3 mint leaves in ghee. In some versions jaggery is also added, I didnt add it since it was sweet enough for me. Then roughly grind it.

Let me know how your bake turns out ! This dough can be frozen and kept for 10 days too for baking later.

almond, biscuits, buckwheat flour, chia seeds, eggless, jaggery, liquid jaggery, oats

Taking your kids along & Oats-Buckwheat Granola Bars !

About 10 days ago I had the community meetup for Ovenderful Mom Bakers Community which is a 23,000 member healthy baking community that I started in November 2014.

As with most events, I almost always take my little ones along. My son has been at many events, presentations, client meetings with me. And now so is my daughter.

It’s not as effortless as it seems to hold a baby in one arm and speak about a variety of things particularly in front of many people. A baby is usually unpredictable and might decide to play with you in the middle of your talk. She might get unnerved with the crowd in front and cry. She might also decide to join the discussion by interspersing it with baby chatter. And you have to learn to smile through it. Even as your arm aches and the shoulder becomes frozen. Because you truly want to be in two places at the same time – with your baby and in the place you are speaking at. And you can make it work with such steps¬†ūüôā¬†but it’s never effortless. Never an easy way to do this. But always fun!

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And because women play such versatile roles and many of them at that, let me share a healthy and super versatile snack.

Why are granola bars such a popular healthy bake? Everyone usually has many versions of it.
It works with a range of ingredients.
It works for kids and adults alike.
It can be made vegan or gluten-free too.
It packs a lot of goodness in one tiny bite – that alone is enough reason to bake and store them.
So here is one of my versions¬† –
Ingredients –
1 cup of roasted oats,
1/4 cup of buckwheat flour,
Some chia seeds,melon seeds, sunflower seeds,almonds, cranberries Рas per your preference.
1/2 cup raw unrefined sugar and 1 tbsp liquid jaggery.
Melted butter to just bring it together a bit.
Method –
Pack it tightly into a square baking tin. Bake at 160 degrees C for 30  minutes and cut it into squares. Bake an additional 5-7 minutes. Cool off , remove the squares and eat or store in air tight container.
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almond, biscuits, cane sugar, cookies, eggless, gluten-free, jaggery, jowar, millet

Giving it one last shot & Gluten-Free Jowar Coconut Almond Cookies

Sometimes all it takes is perseverance. Nothing else works. As a mother, I persevere each day to find pockets of calmness that I can then share with those around me. As a working woman who needs to work from home, I persevere to keep looking for those who realize that one’s life phase of motherhood does not determine one’s performance or aspiration level ūüôā
I ask myself and now you too – How many times have you worked on the same thing over and over again, had massive or even minor failures – a project , a task, a recipe, a bake, a venture , a dream ? It just doesn’t seem to go the way you want it to.¬†
And then one day after many days you decide to give it one last shot , one moment of committed effort and use all possible tips that you have discovered from the past years of baking or working or going that extra mile ūüôā
 
That’s the shot that matters.¬†
That is also the kind of shot that helps you¬†nail your own recipe of gluten-free biscuits which are –¬†NO-APF , NO-refined sugar, Eggless, NO baking powder or soda.
Presenting the delicious and crunchy Jowar Coconut Almond cookies !
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Ingredients

1 cup jowar flour

1/2 cup dessicated coconut

3/4 cup mix of cane sugar and jaggery powder
Almonds 5-6 pieces
180 gms unsalted butter
Method –
Mix the jowar flour, coconut and the ground mix of cane sugar-jaggery-almonds. Mix them lightly with fingers but for a long time. Then Melt the butter and then pour it into it. Start rubbing the butter slowly into the mixture. This can take a while but you need to be patient.
This recipe is more about the method than about the ingredients. Here are some broad tips to remember for the same.
1. Butter should be melted when it is used.
2. Don’t knead the dough ever !
3. Cane sugar and jaggery plus almonds should be ground together coarsely.
4. You must make the round balls , keep them on the greased tray and the tray in the fridge for 20 mins before baking.
Take the tray out of the fridge and bake at 170 degrees C for 20-25 minutes in a preheated oven.
amaranth, gluten-free, quinoa, savoury

Dwell in the past and Baked Gluten-free Quinoa-Amaranth leaves cutlet

Why do we dwell in our past? I recently started doing a series called Ovenderful Mise-en-Place, which essentially is nothing but a collection of ingredients that I plan to work with on that day – cook or bake. And I place them as-is or in a random assortment of containers onto this 100 year ( or more) old bronze plate that my grandparents carried when they made the treacherous and painful journey from Pakistan to India, during Partition.

I wasn’t part of it and my parents were born after that phase as well. But you know what they say about the powerful pull of the past – it reaches into the deepest echelons of your heart, And what seems like an object or utensil to someone else is your only connection to that life-changing phase for your family. I try and remember that dwelling in the past might not always be a great thing. But at the same time, you should believe in being compassionate to yourself as well, and allowing yourself to visit that time, even if it is through a plate.

On that note, here is a recipe of a Gluten-free Quinoa and Amaranth leaves cutlet that I have revisited many times, as I baked versions of it to get the right texture.

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Do try it out and let me know how it turns out –

Recipe –

1 cup cooked Quinoa ( make sure its not over cooked or soggy)

1/2 cup finely chopped amaranth leaves

1/2 cup bread crumbs ( I used the crumbs of a gluten-free bread that I was baking and which turned out too hard)

1/4 cup grated cheese ( optional)

1 egg to bind ( you can use cottage cheese/ potato / some flour to bind if you do not eat egg)

Salt, Paprika, Garlic, Basil as per your taste.

Method –

Mix all of it very well. Keep it in the fridge for 2-3 hours. Make them into small flat cutlets. Put it onto a lightly greased baking tray or pan. Brush lightly on top with oil. Bake at 170 degrees C for about 20 minutes. Turn them around and bake another 10-15 minutes until crisp. Serve hot !

 

 

 

 

 

 

almond, buckwheat flour, eggless, gluten-free, millet, vegan, vegan baking

Became a mother slowly, and the Gluten-free Vegan Orange Almond Cake

 

36365849_873757856144561_8472246135832969216_nAt what point in time did I realize that I am a mother with complete certainty ? The question itself might sound absurd when you think of the fact that I have two human kids and 2 canine kids too, all of whose birth and entry into my life should have been enough to make me feel sure. That I am a mother.

Each of them did take me a little further into my realization. I became a mother slowly. You question your own motherhood from time to time due to many factors. You know you¬†are there and yet that ‘little something’ which makes you feel sure evades you. You wait for that big moment to burst into your life to convince you.

And then there is this Рa quiet moment between your kids, that tiptoes into your day, into your life.On an ordinary afternoon. And you know with a sense of peace that you are a mother indeed. When you have raised a child whose compassion shows in his gesture, in the way he expresses, without a word. 

On that note, let me share a recipe which is Gluten-free and Vegan ( in line with my belief to be compassionate towards all beings)  Рthis yum Orange Almond Cake.

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1 cup Jowar Flour

1/2 cup Buckwheat Flour

1tsp Baking powder

3/4 cup Raw, Unrefined sugar

1/2tsp Salt
1 cup Applesauce

1/4cup Oil

1/2 cup fresh orange juice. Zest of one orange.

Roasted almonds as per one’s taste.

Preheat the oven at 160 degrees C. Grease a round baking pan  and keep it aside. Sieve well the flours,baking powder, salt and keep aside.

Whisk the applesauce,oil and raw sugar nicely and beat well. Add the dry ingredients to the wet ingredients gently and mix with spatula. Do not over mix the batter. Add the orange juice and zest. Pour the batter to the already prepared pan.

Bake in middle rack for 25 minutes,until its done.
Let the cake cool completely.

 

 

 

baking, buckwheat flour, eggless, gluten-free, healthy baking, jaggery, quinoa

Of Sons and Daughters, and Gluten-free Seed Cookies

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Some weeks ago we were standing outside a shop in a market at Chandigarh. A lady (who I suppose believes in the power of small talk) came over with her grand daughter and asked me if the baby in my lap was my son or daughter. I replied that it was my daughter. Her response – Koi Gal Nai ( loosely translates into Never mind). I lifted my eyebrows and debated about giving her a earful about how angry her thoughts made me feel. And how awful I felt about her little grand daughter who has to live with such archaic, biased thinking. But I walked away. Why ? Because answers for such people and such thoughts will not lie in our words. They will lie in our actions. To counter every such a person who feels that it’s a pity that someone has a daughter and not a son – we need to raise sons who will themselves be the answers that shatter such narrow and petty ideas.¬†

Sons who will run up to their mothers after laying out the cutlery on a table so beautifully and feel a sense of pride in their work. Sons who will nag their mothers to teach them how to bake and cook. Sons who will come and boast to everyone about how nicely they had learnt to wash their own clothes. My answer to that woman is my 5 year old son 

On that note here is the recipe that my son and I worked on, to bake for my parents as we headed out to visit them for our summer vacations.

Recipe – Gluten-free Seed Cookies !

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1 cup buckwheat flour

1 /2 cup quinoa ( dry roasted and roughly ground)

1/2 cup jaggery powder

1/4 cup Ghee

1 tsp freshly grated nutmeg

melon seeds and flax seeds, as per your requirement

Method

Mix the first 3 ingredient well. Then add the nutmeg and seeds. Finally rub the ghee into it until you get a soft dough. Roll it and wrap it with cling film. Then keep it in the fridge for 2 hours. Then remove it, shape it into round cookies. Keep them on the baking tray in a spaced out manner, since they will spread a bit. Bake at 170 degrees C for 20 minutes, in a preheated oven.

 

 

 

 

butter-free, cake, chocolate, community impact, cupcakes, wholewheat

3 Reasons – Healthy Cupcakes and Sharing them with kids

3 reasons why we should distribute healthy cupcakes to kids to give a moment of joy when the poverty that surrounds them cannot be removed with just one baked good ? Well, there are more than 3 and very good ones at.

Here is #Why1 РBecause look back on your own childhood. What do you recollect Рthe moment you tasted the delicious Chocolate souffle your mom made or the time you bought yet another new toy. What do you relive till your eyes overflow Рthe time your mom packed your favourite besan laddoos in a steel box when you left for hostel or when you graduated with a degree. If you are a little like me your food memories are the sharpest, the strongest, the most vivid.
Why would you then not create such memory moments for any other little child, no matter whose he /  she is. Perhaps one who is still believes that the warmth of the entire universe lies in the heart of a mother, no matter whose she is.
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#Why2 : Because what makes your heart soar like a bird in a clear blue sky – when your child gives you a tight hug with sweet grubby sticky little hands, and proceeds to explain how he told their friends about the chocolate pancake you make is the best in the whole world.
What breaks down our reserve of behaving like an ‘adult’ – when finally after many months, the little girl you handed over the cupcake to on the construction site you walk by regularly, does not avoid your eyes. She smiles immediately when she sees you and you smile back right into her kohl rimmed eyes.
You won’t forget your child’s words, his little hands overfull with pieces of pancake. You won’t forget that little girl’s smile that finally reached her eyes, even if for that moment.
Perhaps the two children won’t forget these moments either. Perhaps they will. But after 20 years it will come to them tiptoeing into their souls like a long-lost visitor. And will make the children again.
So reason 2 why we should distribute healthy cupcakes to kids to give a moment of joy even when the poverty that surrounds them cannot be removed with just one baked good.
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#Why3 : Because the need to be “seen” is far deeper and primal than we think. The desire to feel that someone has actually looked at me, has recognized that I am there. The “I” is not the ego. The “I” is the little voice inside the child who stands by the traffic signal, or sits and sings a chirpy song in the anganwadi, or smiles out from behind the make-shift blue plastic covered tent, that he or she calls home.
The “I” is the sweet soul-song of the child who is only hoping for a next meal, but receives a delicious cupcake ūüôā¬† Remember when you asked your parents for a cycle perhaps on your birthday, and dreamt of the one in the shop window. And then when you opened your gift, you realized that the one they got you was the one that went even beyond your dreams – it was that amazing ! That is the feeling, when you hand over a cupcake to a small child, whose only hoping to be able to find a decent warm meal in that day.
So reason 3 why we should distribute healthy cupcakes to kids to give a moment of joy even when the poverty that surrounds them cannot be removed with just one baked good – Sometimes a cupcake can mean much much more to a child, than a meal, the powerful feeling of knowing that he or she CAN get something more than what is regular ordinary.
Video from a recent distribution of these cupcakes to a small government center for underprivileged kids in Domlur / Bangalore. Age 3-6 years.
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Recipe Credit- I replaced the flour with Wholewheat flour and excluded the lemon. 
baking, gluten-free, healthy baking, savoury, walnut

Experimental baking & Gluten-free Walnut-crusted Baked Fish Fillets

There is a lot of scepticism when it comes to unusual , different , experimental flavours in baking. Especially if you have those in the traditional bakes – the cakes, the cookies, the pies and tarts, the breads. And because I am a healthy and inclusive¬†#baker¬†a lot of my baked stuff is viewed in the same way. My favourite words for anyone who wonders how it might taste is – “Healthy bakes are an acquired taste. They are not the same as the regular ones. They are different. A¬†good different.” There are many who will not bake without all purpose flour or refined white sugar because they believe they do not want to compromise on the flavours. And that’s just fine.

Because for me when I weigh factors on some very basic scales like what I want to give my family, what I want to give the street kids I distribute bakes to , what I want to give my friends , what I want to give my clients – is health. Is always nutrition over flavour. Is always a different kind of delicious , over what is regular. It takes a lot of path-setting stuff and almost incomprehensible amount of courage to experiment with some of the flours, fats and natural sweetners that I work with. And it’s totally worth it ! A picture of some experimental mix that I will eventually turn into a tart shell or a biscuit – yet to make up my mind on that one.

But while I decide on that, here is a quick , nutritious and simple recipe of the Walnut-crusted Baked Fish Fillets flavoured with Mustard for all of you to try out !

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Ingredients –

Basa Fillet Р1 big one, you can clean and into small pieces.

1/2 cup – Walnuts crushed using mortar and pestle. Do not grind in mixer.

Salt, paprika powder, thyme – 1 or 2 tsp of each, as per your taste preference.

1 or 2 tsp of mustard powder.

Method –

Coated the cleaned pieces of fish with a mix of crushed walnuts , salt, paprika powder , thyme(you can use basil if you prefer) and mustard. Apply some olive oil before coating.

Sprinkle some drops of lemon juice and then wrap gently with amaranth leaves. Place it in an oven proof dish on a bed of Amaranth leaves with some oil drizzled onto it.

Bake at 170 degree C for 20 mins in preheated oven. Check to see if the fish has cooked through and serve.

 

 

gluten-free, savoury, vegan, vegan baking

Places that bring tears & Baked Vegan Cutlet

Sometimes there are places that bring tears to your eyes when they are being spoken about – tears of joy, of memories, of belonging, of streets known, of hidden bylanes unknown. Do you have such a place that means that to you?

For me it is the place where there once sat a vendor selling “puchka” – those little fried balls that are filled with spicy yum coriander water and some potato-black chana mix. And no – golgappa/panipuri / any other name does not even begin to describe what that is ! And that is Calcutta¬†ūüôā

And sometimes when we felt like, it was a ‘deconstructed’ version of the puchka called the ‘”choormoor” that was eaten.

I have lived so long, and so longingly, with the lingering taste of that quintessential street food of Calcutta, that I wondering how might I replicate it in some form. Here it is – the spiced potato-black chana mix was recreated as a baked cutlet, with the baked sweet potato shreds adding to the crispiness.

In flavour it tasted very similar, though a healthier and slightly drier version of it.

Until I go back to Calcutta again, this is going to have to be my go-to food, for memory trips to that place that brings tears.

 

Recipe –

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1 cup boiled black chana mashed well

2 small boiled potatoes mashed well

Chopped Dhaniya and Pudina ( Coriander and Mint)

Amchoor – 1 tbsp or more. You can use tamarind water instead.

Salt, Red Chilly Powder, Jeera Powder as per preference.

Process –

Mix these well. Make round flat cutlet. Keep them in the fridge for 20 minutes. Grease the baking tray with some oil. Lightly brush the top with oil too.

Put the cutlets onto it. Bake until crisp and brown. You can turn it around mid way.

Baked at 170 degrees C for 20 minutes.

 

 

baking, healthy baking, quiche, savoury, wholewheat

What makes us happy & Wholewheat Spinach Cottage Cheese Quiche

 

A couple of conference calls related to work on the project front and the Ovenderful front , a quick visit to the swimming pool to take the little boy whose holidays have started in full flow , a little walk on the way for his little sister, a set of articles written and submitted and booom – half the day is gone ! And just as you ponder over how it’s 12 noon already and feel a bit worried about how you didn’t realise how time flies , your crazy day is made – a friend calls¬†and tells you that the only way to describe your cookies is by saying ‘Your food makes me happy, truly’¬†ūüôā

And you are so much at peace with these busy days that fly past, because being bone tired is good. When you are happy with what you do. Being fatigued is good. When you have such a lot of happiness that it starts reflecting in your food !

To more such days 

On that note, here is a lovely and simple recipe for a quiche we make very often at home. Baking different quiches is yet another thing that makes me very happy.

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Recipe –

1 cup milk ,

2 eggs,

1 TSP paprika ,

salt and basil as per taste.

Blanched and chopped spinach

Crumbled cottage cheese

For the Crust – 1 cup whole wheat flour, chilled water as per what is needed, 50 gms unsalted butter cold , 1/2 tsp and 1 TSP thyme. Mix the flour ,thyme and salt. Rub the butter into it to form bread like crumbs. Slowly add chilled water only as much as is necessary to bring the dough together. Wrap in cling film. Store for at least 2 hours in the fridge. Take it out. Roll and place in quiche pan and blind bake for 20 mins.

For the filling –

Beat the eggs well along with the milk and the spices. Keep it aside. Blanch and chop spinach and crumble some cottage cheese. Proportions for all these will depend on what you want more or less of. You can add onions too if you want. Grate half a cube of cheese. Add the spinach and cottage as the first layer at the base of the prebaked crust. Add the grated cheese. Pour the egg mix uniformly. Bake for 25-30 minutes at 160 degrees C.

 

banana, buckwheat flour, cake, chocolate, gluten-free

Unsung Heroes & Gluten-free Buckwheat Flour Chocolate & Banana Cake

Bangalore, April 2012. We had just moved to a city we didn’t know anyone in. Mala Didi, 60+ years old came to our home, asked if I wanted help with cooking and since I hadn’t hired a cook before,¬† I was a bit uncertain. But I had also discovered that day that I was pregnant with my son and with a full-time job plus the complications, I will need help. I said Yes. She started coming. A few days of hesitant instruction-giving from my end about what we ate, followed. A few days of curt nods in response to those instructions, followed. Slowly, Didi started observing how I was trying to juggle my new-born baby, the full-time job and my nascent home baking venture. And without a word she would do small steps that made me save crucial time – she would ask me what I was baking that day. I’d say “Date & Walnut Cake” . And quietly she would break the walnuts, chop the dates and leave them near my oven. She would ask a general question about how many loaves I had to bake, and since she knew I had only 1 loaf tin going into that 18 litre MR, she would see to it that the used one was washed and greased just I wanted it. My “thank you” was met with a gruff “yes , yes ( in Bengali)” almost as though she was self-conscious of being thanked for it. Then came a day when Didi’s son was diagnosed with cancer of the foot for the first time,¬† and she had to go to Calcutta. She was distraught and yet, as a grandmother’s heart is – in the middle of her worries, she asked me if I could bake a chocolate and banana cake for her grandson. She carried it along and the little boy loved it.

Here is my tribute to that lady whose grit despite life’s odds has been unmatched. Her son has been diagnosed yet again with cancer on the other foot. But she stood by him quietly yet again and helped him fight it. Just has she had stood by a new mother who was constantly on the verge of abandoning her home baking venture. She made me realize through her gestures, that I must go on and make it work. In some ways her grit and determination rubbed onto me.

Final

The Gluten-free Buckwheat Chocolate Banana Cake (No maida/no refined white sugar)

1 1/2 cup buckwheat flour

100 gms good quality dark chocolate ( at least 50% cocoa)

2 ripe bananas ( small)

2 small chopped fresh figs just for added flavour and texture

1 egg

1 tsp baking powder

50 gms butter

1 cup milk

Method –

Mix the mashed bananas and egg together. Melt the butter and chocolate. Shift the flour and bp. Add the butter-chocolate mix to the banana-egg milk and ensure that all the ingredients are mixed well. Add the flour and milk alternately. Fold the chopped figs in.

Transfer to a loaf tin that has been greased and dusted. Bake at 170 degrees C for 30 minutes. Remove from tin and allow it to cool.

 

 

baking, butter-free, gluten-free, healthy baking, jowar, millet, quiche, savoury

Being “in the moment” & Gluten-free , Butter-free Spinach Caramelized Onion Quiche

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Every so often one thinks and over-thinks how to manage a crazy schedule with two little kids – who are little enough to find joy in the most ordinary things in life together. Yet a little apart in age to move onto different things that hold their interest.

My son is now in the phase where he loves the story of ‘Black Beauty’, the horse and his life journey. And we are reading it over and over again. And we are carrying it to bed so that he can hug the book and sleep. My daughter is mainly treating books as a chew toy when no one is watching and at times trying to turn the pages to discover what’s inside.
And yet, he decided to keep away his book and try and flip through the pages of his sister’s book with her. She in turn , despite being so tiny has figured out that when we are reading out his story book, she can also actually join in by listening !

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As adults there are so many times when we refuse to give up what we love doing just for a few hours to try and be with the other person and do what they truly want to do.

But children ? They can drop what they enjoy doing with unbelievable ease, and move onto another thing that makes the other person happy and immediately get engrossed in that.

May we all find the quality to be in the moment , be involved and be engrossed in what someone else loves doing – even if it is not what we might like.

Happy week ahead to all of you ūüôā

For this time, here is a recipe that is super simple.¬†It’s quick to mix and bake. Contains loads of spinach and some great spices . And a hint of Millet flour . It’s a great recipe to add to your collection of mealtime bakes and get more spinach into your child’s foodplate !

Pick up a fork and dig into these yum crustless glutenfree , butterfree Spinach and Caramelized Onion Quiche.

Ingredients –

1 bunch of spinach washed and chopped finely

2-3 cloves of garlic, chopped finely

1 large onion sliced thinly and caramelized till they are brown

1 cup milk

2 eggs

2 tbsp jowar/sorghum flour

1 tbsp oil

Seasoned with salt, paprika and thyme as per your requirement.

Method – Beat the eggs nicely and add the seasoning, as well as the chopped garlic. Add milk and beat well. Add the jowar flour and oil, mix well. Add the onions and spinach. Mix well.

Pour it into ramekins or tart tins. Sprinkle some cheese ( optional). Bake for 20-25 minutes at 175 degrees C.