Date & Walnut Loaf

Happy Birthday my dear bloggy... ! Veg Bowl! turned another year older this month. And that's another milestone crossed with two years complete. I can't believe time is swiftly speeding away. It's like a blink of an eye, feels yesterday when I initiated this blog. It's crossed two years now, real fast. The blog's been on bloom, growing through the journey positively and it's been a pleasant one.

Change is constant and with this change is a ceaseless effort to improve my posts, photos, content, outlook and more importantly a balance in the variety of recipes I post. Along this journey, I have grown too and bettered as a cook. I have constantly drawn inspiration from many sources through this journey. Blog hops, magazines, cut outs, pamphlets and newspapers did not cease me any less to be inspired. A stroll into a book store or crossing a magazine stand in a supermarket would grab a second glance, my eyes peeking around eagerly looking out for cookbooks, that pick and flip through the magazine for an arbitrary hunt for recipes, capturing them to reserve in a corner of my mind so that I can replicate it back home.

I have received an unabated support and constant inspiration from my peer bloggers, friends and readers who have been kind enough to drop their suggestions, feedback and comments, either on blog or through emails or word of mouth. The response I have received has been over-whelming. Thanks guys for all the support and encouragement I have received from you. It has been motivating indeed.

For the second anniversary, I wanted a sweet treat, something that's simple, easy, yet signifying the celebration called for. I picked this Date and Walnut Loaf inspired by the recipe I chose from my Big Book of Baking. The book says use of an egg, however I have made an eggless version of the same, substituting the same with a teaspoon of baking soda and powder each.

Date & Walnut Loaf

Minimally adapted from Big Book of Baking

INGREDIENTS

1 1/2 cup plain flour
1 cup sugar
3/4 cup pitted dates, chopped
1 cup hot milk
1/3rd cup butter
1 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped walnuts

DIRECTIONS

Preheat oven to 180ºC. Grease and prepare the loaf tin by smoothing some butter on all the sides.

Place dates and hot milk in bowl and allow it to stand for 10 mins so that the dates soften. Pulse this in a mixer till the dates combine with milk and resemble a smoothie texture. You may leave it coarsely ground if you like those few fruity pieces coming through the cake as you bite into them.

Beat the softened butter and sugar together till it's fluffy. Add vanilla. Stir well again. Add the dates milk mix to this and stir well again.

Sieve the flour in another bowl. Add in sugar, baking powder, soda into it. Mix them well.

Make a well into the dry ingredients. Pour in the wet ingredients and mix till they just combine. Finally add in walnuts. Spoon mixture into the loaf pan, bake for 30-40 minutes until done.

Pardon me for my infrequent blogging and response. I know it has been sluggish than ever these days. I may not be able to give my due attention to blogging. I shall soon take a break from blogging to embrace tasks that will take priority in my life in the months to come. I am soon stepping into motherhood and this promotion comes with a lot of anxiety, joy, nervousness, tension and excitement. After going through months of emotional and physical upheaval, as we step into parenthood, we look forward to a brighter life with the little new one to come. Our lives will change forever, for the good. We need your prayers, best wishes and loads of good luck. Thank you for all the constant support and encouragement, I hope you guys still stand by.

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Aloo Poha

I have no staunch love for potatoes as most people do. It's something I leave as a last option to cook with. Sometimes, a kilo of potatoes may even last for more than a month and then sometimes they are all consumed within a day. I usually boil a big batch of potatoes and use them over for a few recipes at a stretch. It's the indolent task of cleaning, boiling and peeling potatoes that pushes me over the edge.

Like most people, potatoes are a favorite with my husband too. You can actually see his face light up with joy, the moment I announce there's nothing around for me to cook with and I would end up cooking with potatoes today. And when it comes to potatoes, ask for ideas and he has plenty for me to choose from. In fact, while he hardly ventures to full fledged cooking, we did enjoy some cheesy baked potatoes which were made solely by him sometime ago. It a colossal solace for me that he can survive on his own baking some potatoes if he were to be left alone!

Poha/Avalakkibath is quite common and I make it on a weekly basis or so. Yet another Maharashtrian breakfast which is very common at my place and it's this Maharashtrian-styled Aloo poha that I totally love.

Maharashtrian Aloo Poha

INGREDIENTS

2 big potatoes
2 cups poha/beaten rice (thick variety)
1 tbsp oil
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp urad dal (optional)
2 green chillies, finely chopped
1 tsp grated ginger (optional)
1 tbsp roasted peanuts
Salt to taste
Sugar & lime to taste (optional)
Fresh coriander leaves to garnish

DIRECTIONS

Wash the puffed rice thoroughly. Drain all the water and sprinkle very little water on it. The water should be just sufficient for the puffed rice to absorb and swell well, but not turn moist or soggy. It takes about 15-20 mins generally. If you still find the beaten rice a little stiff, sprinkle little more water, mix well and allow it to stand for some more time. Once softened, add a tsp of oil, a tsp of sugar, salt to taste and a tsp of turmeric.

Heat oil in a fry pan and add in the mustard and urad dal. As they begin to splutter, add in the chopped ginger, green chillies, roasted peanuts and the pre-cooked, diced potatoes. Fry for a min. Add in the soaked poha/beaten rice. Stir well and cook for atleast 5 mins or more on medium low heat. Once cooked, remove from heat and garnish with chopped coriander leaves.

You don't really have to boil the potatoes before hand. You can add the potatoes into the tempering oil, stir-fry well and allow it to cook. That way the potatoes get a slight crunch. This however takes a longer time and consumes more oil, hence I avoid this version. The one that I make is a quick, healthy and less time consuming since the potatoes are pre-boiled and need no further cooking. Addition of a teaspoon of sugar and lime is optional, but this really adds an edgy flavor, which is typical to Maharastrian cuisine.

An alternate version of this called Kanda Poha, where onions are used instead of potatoes is also a common Maharastrian breakfast. This breakfast is not just simple and healthy, but also filling to keep you going for long.

Today, the 8th March is the World International Women's Day, a day to celebrate the economic, political and social achievements of women past, present and future. Here's wishing all my women readers a very 'Happy Women's Day'!

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