Bottle Gourd Whole Wheat Bread

This is the season for bottle gourd and there are plenty available in the market. I picked up a huge one and then struggled to finish it. I used some to make parathas (will post that recipe soon), dal, sambar and then a Bread !!  This recipe can easily be made into muffins too.

The bread was quite sticky because of the moisture content in the bottle gourd and probably because I added too much of it -1 cup of grated bottle gourd for 1 cup flour. This definitely needs to be reduced. It is not very sweet either.

I baked 3 mini loaf tins and Ovie gobbled one whole loaf in one sitting. When she knew it was made out of a green vegetable, she said "that's why it tasted yucky". But over the next two days, she finished the other loaf too. I guess that should say enough about the taste of the bread!!


Wet Ingredients
Egg: 1 large
Canola/ vegetable oil: 1/4 cup
Jaggery / Honey: 1/3 cup
Sugar: 1/3 cup
Vanilla Extract: 1/2 tsp

Dry Ingredients

Whole wheat flour: 1 cup
Salt: a pinch
Baking powder: 1 tsp
Cinnamon powder: 1 tsp

Grated Bottle Gourd: 3/4 to 1 cup
Chocolate chips: 1/2 cup
Chopped nuts: 1/2 cup

• Pre-heat oven to 180 degree Celsius. 
• Whisk all the wet ingredients together in a bowl.
• In another bowl combine all the dry ingredients.
• Add the dry to the wet mixture and mix it very gently. 
• Squeeze out excess liquid from the grated bottle gourd and add to the mixture. Do not over mix it.
• Add the chocolate chips and nuts. 
• Pour into greased loaf tin / muffin tray. 
• Bake at 180 deg for 20-25 minutes or until cooked inside. Since I used silicon loaf tray, I reduced the baking time to 15 minutes. If using muffin tray reduce time to 15-20 minutes.
• Insert a toothpick and check. If it comes out clean then its done. 
• Let it cool on a wire rack before you de-mould it. 

Baked Spinach Pasta

This baked whole wheat pasta dish has a unique combination of tomato,white sauce and spinach. Its full of flavor and rich in calcium, iron, minerals and vitamin C.  Kids will love it and can be savored by the entire family.

Ovie was so excited to watch the cheese bubbling in the oven and then finally turning golden brown. I added an extra layer of cheese in the center of the dish which gave it a very moist and gooey texture. The top layer of the dish also has more cheese and an addition of fresh bread crumbs. This gives it a crunch. She loved the contrast of the crunch on top and the gooey melted cheese in the center.

If you want to avoid the cheese and baking part, just mix the pasta with the sauce and enjoy it on its own. But I must admit, the gratinated cheese & bread crumbs combo is just so delicious.

Baked Spinach Pasta
Makes 1 small dish

Whole Wheat Pasta: 1 cup(any kind)

Butter: 1 tbsp
Rice Flour: 1 heaped tbsp
Milk: 150 ml
Spinach: 1/2 cup blanched & chopped (add upto 1 cup if you like)

Olive Oil: 1 tbsp
Garlic: 1 tsp chopped
Tomato: 1 big - pureed
Italian seasoning / Dried herbs: 1-2 tsp
Salt to taste
Cheese: 1 cup grated (cheddar / mozzarella / processed / etc)
Fresh bread crumbs (wholewheat): 2 tbsp

• Boil pasta as per the instructions on the packet . Strain in cold running water and keep aside.

To prepare the white sauce with spinach:

• Heat butter in a pan and add the rice flour. Use a whisk and stir it on low heat for a couple of minutes. Do not discolor the flour.  
• Add the milk slowly whisking it continuously to remove any lumps and cook. Add a little salt. 
• When the white sauce thickens add blanched, chopped spinach and turn off heat. Keep aside.

 To prepare the tomato paste:

• Heat olive oil in a pan and add the garlic. Saute until light brown and add the onion and cook until soft.
• Add tomato puree and cook until the oil separates from the mixture. Add Italian seasoning and salt. Turn of heat.

• Now, to the tomato sauce, add the spinach-white sauce mixture and combine well.
• Toss in the drained pasta and mix. Check for seasoning & salt but keep in mind that you will be adding cheese too. 
• Take a baking dish and slightly grease it. Fill it up with half the pasta. Add a layer of grated cheese. 
• Fill in the remaining mixture in to the dish and top it up with a generous layer of cheese. 
• Sprinkle fresh bread crumbs. 
• Dribble olive oil on top and place in a pre-heated oven.
• Bake at 180 degree Celsius for 20-25 mins or until the cheese has a golden brown colour. 
• Serve warm with garlic bread.  

Ginger Salted Wholewheat Cookies

These cookies have a mild ginger flavour and are not very sweet and can be made in a jiffy.

Ovie is a voracious reader (I should say voracious listener as she cannot read as yet) and loves flipping through pages of her books. The Gingerbread Man is one of her many favorite stories and I end up reading it at least 4 times a week. The story doesn't seize to amaze her. So one day after we read this story before her afternoon nap, I decided to surprise her. I baked these cookies in the shape of the ginger bread man and kept some by her bedside. Oh! the shriek that she let out on waking up.......'Mama the gingerbread man has come to my house....'

Ginger Salted Wholewheat Cookies
Makes 12-15 cookies

Wholewheat Flour: 1 cup
Baking Powder: 1 tsp
Ginger Powder: 3 tsp
Salt: 1 tsp
Raw Sugar: 2 tbsp
Sesame Seeds: 1 tbsp (optional)
Cold Unsalted Butter: 25 gms
Milk: 50 ml

• Mix the first 6 ingredients in a bowl. 
• Add the cold butter and rub it into the mixture and work it with 2 fingers and thumb until it resembles   crumbled biscuits.
• Add milk little at a time and knead in into a soft dough.
• Keep the dough in the fridge for 15-20 minutes. 
• Now, roll out the dough 1/4 inch thick and cut into desired shapes. 
• Place on a greased baking tray / sheet. 
• Bake in a pre-heated oven at 180 degrees C for 12-15 min. Rotate the pan half way through to ensure even cooking. 

PS: The cookies will stay crisp for 2 days in an air tight container, so make only small quantities. 

I didn't add the sesame seeds in the mixture. I added them after I cut out the ginger man shape and used them as facial features. 

Pumpkin Almond Whole Wheat Muffins

A wholesome pumpkin muffin so easy to bake that even a 3 year old can do it !! Pumpkin is rich in antioxidants and beta carotene and what a better way to start you day with this super vegetable.

Last week I came across a very yellow pumpkin at the organic store in the neighbourhood. Since they were not selling it in a small quantity, I found myself stuck with a huge pumpkin. I made a curry with a part of it and was wondering what to do with the rest. I stumbled across a blog called ladykayskitchen.blogspot
which had an interesting recipe for muffins using pumpkin. I have adapted the recipe from here and made a few changes.

Ovie had a very strange expression on her face when she realised I was adding pumpkin to her muffins. But once she got engrossed in whisking the eggs and making the muffins, she didn't care what went inside them. She was so thrilled at being involved in the whole cooking process and baking her own creation. Its such a wonderful idea to include kids while cooking for them.

The muffins are not very sweet which is perfect for breakfast.

Ovie's current favorite toy - 'The Whisk'

Pumpkin Almond Whole Wheat Muffins
Makes 6 (I halved the original recipe)

Wholewheat flour: 50 gms
Oats flour: 50 gms
Baking Powder: 1 tsp
Cinnamon Powder: 1 tsp


Egg: 1
Raw Sugar: 2 heaped tbsp
Canola Oil: 2 tbsp
Milk: 2 tbsp
Honey: 2 tbsp

Pumpkin Puree: 1/2 cup
Chopped nuts: 1/4 cup (I used almonds and pista)

• In  a bowl mix together the first 4 ingredients. In another bowl whisk together the next 5 ingredients. 
• Slowly add the flour mixture to this and stir gradually. 
• Add the pumpkin puree and the nuts and combine. Do not over mix it. 
• Spoon the mixture into a muffin tray (silicon) directly or into paper cups. 
• Bake in a pre-heated oven at 180 C for 15-20 mins. 
• Serve warm with a dribble of honey over it. 

To make pumpkin puree: I steamed chopped pumpkin in the microwave for 2 minutes and pureed it with a little milk. 

Almond Pista Whole Wheat Cookies

These cookies are healthy, whole some and yummy and can be made in a jiffy. The only time consuming factor is chopping the nuts. I tried a recipe I found for whole wheat almond cookies on a few blogs and added some pistachio also to it.  The result is amazing. The first batch turned soft after the second day. I made it thinner the next time and it remained crunchy for a few days.

My daughter says its more tasty that the cookie that comes in a packet from the store. Yippee yay !!! Mission accomplished ...... happy child...happy mom - cookies with no refined flour, refined sugar or artificial flavoring and coloring.

Almond Pista Whole Wheat Cookies
Makes 12 pieces


Whole wheat flour: 1 cup
Unrefined Sugar: 1/2 cup
Chopped nuts ( almonds, pistachio): 1/4 cup
Green Cardamom powder: 1 heaped tsp
Salt: a small pinch
Butter unsalted: 1/2 cup
Milk: 1-2 tbsp

• Pre-heat oven to 170 C
• Mix all the dry ingredients in  a bowl and add melted butter to it. Mix it all together and add milk just enough to knead it. 
• Make small balls and flatten it thin with your fingers. 
• Place it on a greased baking tray and bake for 14-16 mins.

PS: Keep an eye on the cookies or they will get burnt. It gets crisp and crunchy when it cools.
They can keep for 3-4 days in an air- tight container (but I doubt you will have any cookies left to store)

Tip: Chop a tin full of nuts in the fridge and bake these cookies any time you want in just 20 minutes. 

Moist Whole Wheat Chocolate Cake

A moist chocolate cake made with whole wheat flour and cocoa and sprinkled with oats to increase its health quotient!

It was my birthday earlier this month and a bunch of friends from the neighbourhood dropped in at midnight with a chocolate cake. There were 2 cakes, so I saved one for the morning to cut in Ovie's presence (3 year olds do not consider it a birthday unless there is a cake... at least). I indulged her by letting her have a tiny piece of the cake and promising to bake her a healthier chocolate cake at home. She insisted on a 'black' coloured cake just like Amma's
I surfed around quite a bit and came across a recipe on www.sinfulcurry.com and tweaked it around a bit to make it child friendly. This recipe is for a small sized cake.

Moist Whole Wheat Chocolate Cake

Whole wheat flour: 90 gms
Baking Powder: 1 1/2 tsp
Salt: a pinch
Cocoa powder: 35 gms
Butter / Cream: 65 gms (I used cream & butter)
Unrefined Sugar: 90 gms
Egg : 1 no.
Milk: 1/2 cup
Vanilla Essence: 1/2 tsp
Oats: 1 tbsp

• Preheat an oven to 175 deg C. Grease or line a cake tin. I used a silicon cake tin which makes cleaning up so easy. 
• Cream together butter and sugar well with a wooden spoon. Add egg and essence and beat well. 
• Add the milk and mix. 
• Combine all the dry ingredients in a separate bowl. 
• Slowly add it little by little to the wet mixture and using the fold & cut method combine everything to a smooth batter. Be careful not to over mix it. Add a little more milk if required to moisten it. 
• Pour the mixture into the cake tin, lightly bang the tin on the table to remove any air trapped inside. 
• Sprinkle oats on top. 
• Bake for 40 - 45mins or until a toothpick comes out clean and enjoy a huge slice of this healthy cake.

PS: This cake is best eaten when warm. 

Wholewheat Oats Banana Muffins

This wholewheat banana muffins with oats is sure to be a super hit with kids and the proof is the big smile on Ovie's face when she took a bite of it. Its soft and unbelievably  healthy that the entire family can indulge. I made just 4 muffins as I had halved a recipe. Next time I'm sure going to double it. These are not very sweet, so go ahead and dribble some honey or spread jam over it and enjoy! 

Wholewheat Oats Banana Muffins

Makes 4 medium size

Wholewheat Flour: 50 gms

Oats: 50 gms

Baking Powder: 1 1/4 tsp

Salt: 1/4 tsp

Egg: 1 small size

Vanilla: 1/4 tsp

Milk: 20ml

Oil: 15ml (Canola / Vegetable)

Sugar: 40gms (I used unrefined organic)

Mashed Banana: 1/2 cup (use very ripe bananas)

• Pre heat the oven to 180 degrees C or 350 F
• Sift the dry ingredients together in a bowl.
• In another bowl blend all the wet ingredients together (except the banana).
• Now very slowly mix the dry and wet mixture together. Add the mashed bananas. (Do not over mix or else you will have very dense muffins).
• Grease muffin tray or line them with paper cups. I used a silicon tray  - the muffins just slid off them. 
• Scoop the mixture into the muffin trays 3/4th way up as they will rise. 
• Decorate it with a banana slice, sprinkle some sliced nuts or oats on top.
• Bake at 180 C for 13-15 mins until a toothpick comes out clean.