Wednesday, September 30, 2015

Snack experts Review – Product Review


Snack Experts is an online Chennai based company selling healthy snacks. These days the awareness to have healthy snacks is increasing due to increase in the disease conditions. To protect us from the fatal diseases we have to change our eating habit as well as the food items.
In olden days , people lived healthy and their life span was more without any diseases because of their healthy eating habits as well as the food produce available.
       In this fast world , eating healthy is important , though we don’t get time to make on our own. Snack experts helps us in getting healthy snacks. Their mission was to provide safer , healthier and better snacks.

They have products divided under six sections

Sweety Retreats
Fruits Nuts Extravaganza
Fruits Fosterage
Scintillating Savories
Sassy Seeds
Flapjack Fairies…….

Under these sections I received Following five products for the review………
Chocolate Brownies
Honey Roasted Cashews
Oats and Nuts Ladoo
Original seed Flapjacks
Almond and cinnamon Flapjacks

Chocolate brownie was so delicious and soft and texture was perfect.

Honey roasted cashews has become my favorite of all the five packs I received .cashews were crunchy with the sweetness from the honey.

Oats and nuts ladoo , with the goodness of oats and assorted nuts , this ladoo  tasted good and has the crunchiness of oats and nuts.

Original seed flapjacks made of  assorted seeds  , we recognized pumpkin seeds. It was crunchy with mild sweetness.

Almond  and cinnamon flapjacks tastes great with the crunchiness from the almonds and the flavour of cinnamon.

Each snack pack has the ingredients used to make the particular snack are clearly printed.
All the snacks are packed in resealable pouches with expiry date printed on each. They also have the serving instructions. I received the packs which were 150g and it serves about five persons which was 30 gram per person.

Snackexperts claim that their snacks are totally free from margarines, chemical preservatives, shortening agents, emulsifiers, partially hydrogenated oils and refined sugars. They undergo only the basic food processing.
Free shipping within India. Currently , they are delivering for more than 12,000 places ….
Cash on delivery is available only for Standard Box (Rs.699 for one month subscription)and Smart Snacker Box    ( Rs.1799 for 3 months subscription) , which is a best option as we can pay after receiving the product. The Trial Box is charged at Rs.150 and there is no COD.

Visit their site for the view of their array of healthy snacks and to order

Monday, September 28, 2015

Samosa Galette - Indian Filling within a French Pastry

 For this month’s Baking Partner , we has to make Galette , which can be savory or sweet.

   I made two galettes , one is sweet and other is savory
       Sweet – Rustic Apple Galette
       Savory – Samosa Galatte
  Galette is a term used in French cuisine  to designate various types of flat round or freeform crusty cakes or in case of a Breton Galette , a pancake made with buckwheat  flour ususally with a savoury filling.

 In French Canada the term galette is usually applied to pastries best described as large cookies.
  Galette , which is more properly called Breton galette , is also the name given in most French  creperies to savoury buckwheat flour pancakes , while those made from wheat flour , much smaller in size and mostly served with a sweet filling are branded crepes . this type of galette is large , thin pancake mostly associated with the region of Brittany.

     It is frequently garnished with egg  , meat , fish , cheese , cut vegetables , apple slices , berries . one of  the most  popular galette in france is galette complete with cheese , ham and egg.
 Samosa was our family’s favorite tea time snack  , I used the samosa filling in this savory galette.

Ingredients :
For crust :
1 ½ cup All purpose flour
½ cup semolina
½ cup Butter ( chilled and unsalted )
2 tbs sugar
¼ tsp salt
4 tbs Ice  water
For samosa filling :
3 medium potato
1 cup green peas
2 medium carrot
1 medium onion
1’’ piece of ginger , peeled and minced
3 garlic cloves , peeled and minced
1 tsp cumin seeds
2 tbs oil
½ tsp turmeric  powder
1 tsp chilli powder
½ tsp garam masala
1 tbs lemon juice
salt to taste

Method :
To make the samosa filling :
Chop onion to thin slices. Chop the carrots into cubes.
Boil potatoes, peel skin and chop into small cubes.
Immerse the green peas in lukewarm water .
Heat oil in a pan , add in the cumin seeds and let it splutter.
Add the chopped onion and sauté till it turns translucent. Add in the minced garlic and ginger , sauté till raw smell leaves.
Add in the green peas , cubed carrot and cubed potatoes and sauté for five minutes.
Now , add the chilli powder , salt and garam masala , sauté well till the raw smell leaves.
Take off flame and add the lemon juice and mix well.
Let the filling cool.

To make the crust :

 In a bowl , add the flour , semolina , salt and sugar , mix well.
 Cut the cooled butter into pieces and add to the flour mixture.
Mix gently and well , till the mixture becomes coarse.

Slowly add the ice cold water 2 tbs at a time and  mix  until the dough starts coming together. Make sure the dough masses together roughly but the butter pieces remain about the same size.

  Transfer this into a lightly floured work surface. Flatten like a rectangle rapidly push the dough with heel of your palm to the side away from you , starting from the top left corner to the bottom facing 

       Rapidly pat and smooth the top. Lift the dough off work surface using a pastry sheet. Flip the bottom of the rectangle to the middle and top down to cover it like an envelope.
       Tuck the two sides towards the bottom. Cover in plastic wrap and refrigerate for half an hour to relax the gluten.
       Preheat oven to 350 degree F and line baking tray.   Remove the dough from fridge and place on a lightly floured surface.
       Roll the dough into 1/8 inch thick  circles . Transfer this to baking tray. The circle must be 12" circle.
   Place the whole  filling in the center and leaving a two inch border around.  Fold the edge up over the filling  . I just pressed the ends together.

   The edges  can be formed into loose pleats.
Sprinkle coarse sugar on the crust , this gives a lovely golden brown color to the crust and butter on the filling for flavor.
       Bake for 20 minutes or until the pastry is golden brown. Remove from the oven and allow it to cool down.

Savory samosa galette is ready to serve.

Slice and serve the delicious samosa galette.

Thursday, September 24, 2015

We Knead To Bake #31 : Yeasted Banana Sandwich Bread

    Banana bread as we know it is usually a moist, sweet, cake-like quick bread, that is a bread that is leavened with baking powder.  This month’s bread however is a twist on not just banana bread but also the classic white sandwich bread.

     This Banana Bread is a yeasted slightly sweet sandwich bread that makes particularly excellent peanut butter sandwiches. Also try making French toast with it .You can also make savoury sandwiches with this Banana Bread or serve it on the side with curries or soup.
    This is a recipe for Sandwich Bread so it’s best to leave it plain. If you would like to flavour the bread with something though, here are some suggestions for flavour pairings/ combinations that go well with banana.
Fruit - Apricot, Blueberry, Cherry, Date, Fig, Guava, Kiwi, Kumquat, Lime, Mango, Orange, Papaya, Passion Fruit, Pineapple, Pomegranate, Raspberry, Strawberry
Spices - Cardamom, Cinnamon, Clove, Ginger, Tea
Others - Caramel, Coconut, Coffee, Dark Chocolate, Hazelnut, Honey, Macadamia, Maple, Oatmeal, Pecan, Walnuts, White Chocolate

Yeasted Banana Sandwich Bread
(Adapted from

3/4 to 1 cup lukewarm milk
2 cups whole wheat flour
1 cup all-purpose flour
1/2 tbsp vital wheat gluten*(optional)
25gm butter, soft at room temperature
2 tsp instant yeast
1 tsp salt
1 tbsp honey
2 medium sized bananas chopped up (about 1 1/2 cups more or less)**

*If you can find bread flour use that instead of all-purpose flour. Otherwise use vital wheat gluten with all-purpose flour for a more “chewy” textured bread. You can leave out the gluten if you don’t have it and use just all-purpose flour as well.
**This measurement is not critical, though too much or too little banana will affect the softness of your dough and texture of your bread.
    Put all the ingredients except the milk, in a large bowl or the bowl of your machine. Add 3/4 cup of milk and knead until you have a shaggy dough. Add more milk if you think your dough needs it to get this consistency.
      Knead further by hand until you have a soft, smooth and elastic dough that’s not sticky. Shape it into a ball and place it in an oiled bowl and let it rise for about 1 1/2 hours or 2 hours till about double in volume.
        Gently deflate the dough and shape the dough into a loaf that will fit into a lightly greased 8 1/2" x 4 1/2" loaf tin. Loosely cover the loaf tin and let it rise for about an hour until it is rounded and almost at the edges of your loaf tin.
       Brush with a little milk and top with a some oats if you like, otherwise leave it plain. Bake at 180F (350F) for about 40 to 50 minutes or till the bread is done, a nice brown on top and sounds hollow when tapped.

Let it cool completely before slicing it. This recipe makes one medium sized loaf.

Sending to Bready Steady Go happening  @  Jen’s Food and Utterly Scrummy Food For Families