Sweet cinnamon monkey bread - A cinnamon roll wannabe

The sweet smell of baked cinnamon rolls wafting through the air, many a times wondering how it could actually sweeten up the air it mingles with. The aroma and warmth of it just unbeatable.
Sigh! But those cinnamon rolls are loaded with butter and sugar that makes it exclusive, isn't it? Oh well, at least the icing that goes on top of it. Without the icing, it is just makes a mass of swirled dough!

This recipe fuses two of my favorite things, bread and those sinful cinnamon rolls. I did come up with this just because I couldn't resist the idea of bringing those two in one healthful dish and also because I just adore the spice called Cinnamon.
In fact, it is such a versatile spice, used in both savory and sweets dishes. But again, to best preserve its aroma and flavor, I always store a good quality cinnamon powder and sticks in the freezer.

The name "monkey bread", because it is basically a pull apart bread, that comes off in little individual rolls. They are usually single layered, but I stacked them on top to give it that bee hive effect.
You may also slice them, toast it, and slather a little of some good spread mixed with honey and "wow" yourself! :)

My recipe calls for 1/4 cup of cinnamon and sugar mixed together, but this actually does not knead that much. It is just the minimum I could come up with so that I can acutally roll the dough in. You will have a lot of leftover which you may use later.
So people who are trying to stay away from sugar... try not be intimidated by this one.

Sweet cinnamon monkey bread

Ingredients:

White Whole wheat flour - 3 cups
Whole wheat pastry flour - 1 cup
Yeast - 2 tsp
Sugar - 1 tsp
Warm water - 1/4 cup
Salt - To taste
Water - To knead
Cinnamon + Sugar - 1/4 cup (Adjust the concentration of cinnamon as need be)

Method:

Mix yeast, and 1 tsp of sugar with warm water. Let it activate for about 10 min.

Meanwhile mix the flour and salt together. Add it to the yeast mixture and knead along with salt and more water.

Knead till it forms a smooth ball. That should be about 15 min. The more you knead, the better rise you will get.



Cover and let it sit for about 2 hours, till it doubles.



Plop it over onto a floured surface and fold over a few times.

Roll them into balls and coat each one with cinnamon sugar and arrange on the baking pan of any shape you prefer. They will expand, so space in between them in okay.



Cover and let it rise for about an hour or two.

Preheat oven to 375F.

Bake for about 40 min or until golden brown on top and the cinnamon sugar gives it a nice color.

Rest for about an hour outside the oven.

You could either pull them apart or slice them to serve.

Ricotta Chocolate Fudgy Wedges - Not a speck of flour

For those who have been wondering where I have been for the last week... I happened to take a small trip for the holidays and now I am back :)
So, if it is not too late, Happy Thanksgiving!
My last post was about plagiarism experienced by another blogger, and now it seems to have been solved. Or at least I hope it is entirely.
One thing I learned through all this was, it is important for us to keep an eye out for other bloggers, notify them of pictures/content that have been used without giving due credit of without prior permission (if you come across any that is.)
You never know when it might happen to you, and at that time, you will have to reach out for help.
I tried to do my part, and I am happy about it.

Necessity is the mother of all invention; necessity being the dire need to use up leftover Ricotta cheese from making Fatfree Rasamalai, and the invention being these chocolatey, fudgy wedges. What is not to like with chocolate and fudge going in the same sentence?
Oh, and did I mention that it was fat-free?
This is one of my own inventions, and I am pretty content. This is not a firm wedge, it is soft delicate and needs a fork or spoon.
No flour has been used in this recipe, so this would be perfect for people with wheat/any kind of flour intolerance.
Please remember that this does have dairy and nuts.

It is best served chilled and tastes even better the next day.

Ricotta Chocolate Fudgy Wedges

Ingredients:

Fatfree/Lowfat Ricotta Cheese - 3 cups
Nonfat Milk Powder - 1 to 2 cups
Sugar - 1/2 cup or to taste
Semi Sweet Chocolate chips - 1 cup (or more for prominent chocolate flavor)
Vanilla essence - 1 tsp
Nuts & Chocolate chips - To garnish

Method:

In a non-stick pan, heat ricotta cheese and sugar on medium heat till the water evaporates.
Add the milk powder and mix well till the mixture thickens.

You should be able to form a ball with your hands.

Melt chocolate chips in a microwave and add it to the ricotta mixture.
Add vanilla essence.

Still well until combined.

Remove from heat and transfer into a round greased tray.

Let it cool. Cut into wedges and sprinkle with nuts and chocolate chips and serve cold.
Tastes even better the next day.

Cutlets wrapped in Roasted Eggplant blankets - Fight against plagiarism

What kind of person steals others hard work and take credit?
There have been many a bloggers who have been victims of plagiarism and just completely fell off the blogging world.
Writing a food blog is a lot of hard work, and almost becomes an extended part of oneself. In some cases, we look for some kind of a creative outlet through this work.
Cooking, taking pictures, in many cases coming up with your own recipe is not easy. And bringing it all together in a cohesive manner is even more tougher.
Malar Gandhi of "Kitchen Tantra" has been a recent victim of plagiarism, and has voiced her concerns in her post.
So please voice out your support to her and many others. This could happen to any of us.
Leaving comments and appreciating ones work is not only what we food bloggers are here for.
And if you have any suggestions about how to deal with this issue, please leave your comments on Malar's blog.

Support, and let the world know that we won't let our fellow blogger(s) down.
Voice it out, and voice it out loud.
Probably as big as this Eggplant!



Keeping today's recipe simple...
Remember my Garbanzo and Potato cutlet?
This is just kicking it up a notch, making it look pretty and what not...
Would be a perfect appetizer for a party and fun events.

Cutlets wrapped in Roasted Eggplant blankets

Ingredients:

Garbanzo Cutlets

Large Eggplant - 1
Salt - To taste
Pepper - To sprinkle
Olive oil - To roast eggplant slices

Method:

Make the Garbanzo cutlets and set aside.



Preheat oven to 400 F.

Slice the Eggplant into thin slices lengthwise.

Heat oil in a large flat griddle.

Lay on the eggplant slices and sprinkle salt and pepper on both sides and cook till soft.



Wrap the cutlets in the roasted eggplant slices and seal it with a toothpick.

Bake until lightly brown and crispy.



Remove and serve along with tomato sauce or chutney/dip.

Works well as an appetizer.

Cranberry Pickle - Taureans and reds

I know, this picture above is a little blurry, but I couldn't resist posting it. The red on the green background... just adored the combination.

"Are you a Taurean? They stay away from red. Red infuriates the "bull.""
Ever heard that before?
It was in a "Sun Signs" book (the author I don't remember, but it was a fairly well-known book, and it is pretty old too) that held my attention for a long time. This sounds very amusing to me at the moment, I am a Taurean and I love red!
Either the advise was wrong, or I am just plain different.
Red is the reason (though not the only reason)I can't keep my hands off this one pickle. And no, this red does not make me charge :)

This is the Indian pickle. Not the kind soaked in vinegar. Very small quantities (because it is very hot) can be used as a side dish in a sober meal. I personally prefer to pair it with rice mixed with yogurt. Commonly referred to as the "Curd rice".

Select nice bright red cranberries for this pickle. Fresher the better. You can test its freshness by throwing a berry on the kitchen counter, if it bounces back (like a ball), then it is pretty fresh. The ones that don't may have been sitting at your grocer's for a little too long. I recommend using the freshest ones for this pickle. It does make a difference. Cranberries initially start out as white berries and turn red as they ripen on the plant. And are a decent source of antioxidants.

These look like little rubies, don't they?



Cranberry Pickle

Ingredients:

Fresh cranberries - 3-4 cups
Red chilly powder - 1 cup (Please adjust the heat level according to your taste)
Salt - To taste (It is a pickle, so it needs more than a regular dish)
Mustard seeds - 2 tbsp
Asafoetida/Hing - 1/2 tsp
Fenugreek seeds powder - 2 pinches
Olive Oil - 3/4 cup

Method:

Heat oil in a small pan. When it is warm, add mustard seeds.

After they splutter add the Asafoetida.

Immediately add the cranberries, red chilly powder, salt and mix well on medium heat.



Saute till the berries start to pop open. About 10 minutes. Do not let all of them to pop, they will turn mushy. You should be able to see some whole cranberries.
That is what makes it interesting.

Turn off heat, add the fenugreek seed powder and mix well.

Cool and store in an air-tight container for a week at room temperature. Or store them in the refrigerator for later use. Mine stays nicely for a month or two.