The Everyday Healthy Vegetarian by Nandita Iyer

Author:Nandita Iyer
Language: eng
Format: epub
Publisher: Hachette India
Published: 2017-03-13T04:00:00+00:00

MAKES

1 loaf (approx. 8” x 4”)

THE DRY INGREDIENTS

1 cup maize meal (makkai atta)

½ cup wholewheat flour

1 tsp baking powder

½ tsp baking soda

1 tsp salt

2 tsp raw cane sugar

THE WET INGREDIENTS

1 cup buttermilk

¼ cup milk

1 egg (for eggless version, see cooking notes)

2 tbsp oil + some more for brushing the tin

THE ADDITIONS

1 tbsp sun-dried tomatoes, soaked in warm water for 10 minutes

2 tbsp finely chopped fresh oregano or 1 tsp dried oregamo

1 tbsp finely chopped jalapeño

pickled 2 tbsp corn kernels, fresh or frozen

2 tsp black olives, sliced

1 Preheat the oven at 180°C.

2 Brush a loaf tin (8½”x 4½” or roughly 1 litre in volume) with oil, taking care to coat the corners well.

3 Mix the dry ingredients in a large bowl using a wire whisk.

4 Whisk all the wet ingredients in a medium-sized bowl.

5 Make a well in the centre of the dry ingredients and tip in the wet mixture.

6 Use a spatula or spoon to combine the dry and wet ingredients till no lumps remain.

7 Drain the soaked sun-dried tomatoes and stir them into the batter along with the oregano, jalapeño bits and corn kernels.

8 Scrape the dough into the prepared loaf tin.

9 Stud the surface of the batter with black olive slices.

10 Put the tray in the centre of the oven and bake at 180°C for 40 minutes, till a skewer inserted into the centre of the loaf comes out clean.

11 Cool in the pan for 5 minutes.

11 Loosen the corn bread from the edges using a knife and turn it over a cooling rack. Cool for 15–20 minutes before slicing.

12 Serve with a Mexican salad or a bean stew.

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