Sprouts and Barley Flour Pancakes / Bajre ka Pooda

Poodas or savory pancakes are our go to breakfast after long walks. They are easy to put together and very healthy. A Pooda is basically a mix of flours, spices and water. When I was younger, mum used to make these with besan/chick pea flour, onion and green chilly. However I out-lived my love for them and had stopped eating them for good 10 years. Recently my mother in law made the most soft and delicious poodas with wheat flour. Since then there is no looking back, I am hooked with flours like bajra [pearl millet], ragi [finger millet], jowar [white millet], singhada [chestnut].

So here is one of the versions of many that we make now 🙂

You shall need: [Serves 4]

1/2 cup Wheat flour

200 gms steamed and mashed sprouts- I used moong sprouts. Put them in a cooker with 1/4 cup water and it shall becomes soft in 2 whistles. Mash using a spoon or fork.]

1/2 cup Bajra Flour

1/4 cup Rice flour

Salt

2 green chillies- chopped fine

water

Red chilly powder

1/8 cup chopped corriander

Oil

No

Non stick pan

Spatula

Method:

• Mix the flours, corriander and spices.
• Add 1.2 cup water and mix, now add the sprouts mash.
• Add more water and mix.
• The batter should be of a pouring consistency.
• Heat a pan, add few drops of oil.
• Pour a ladleful of the batter on the pan and spread evenly.
• Cook it well on a medium heat.
• Once the lower part darkens, flip gently and continue cooking.
• Repeat the process until the batter is done.

Cheers,

2 green

Paneer Methi Paratha – Cottage Cheese Fenugreek Leaves Flatbread

My earliest memories of food have been with Parathas, All sorts, aalu, mooli, gobhi, paneer, missi roti, dal paratha, leftovers paratha… Oh so many.

Most of the lunches at school were parathas too. 🙂 Here is my fav version.

Paneer and Methi 🙂

You shall need: [serves 1]

75 gms crumbled Paneer [put the paneer on a cloth and let the excess water come off]

1/3 cup finely chopped Methi leaves/Fenugreek leaves

Salt to taste

1 tsp coarse Anardana powder

1 tsp lemon juice

Chilly powder to taste

1/2 tsp dhaniya powder

1/2 tsp roasted jeera powder

Paratha dough [wheat flour kneaded with oil, salt and water to a nice and tight consistency. let it rest for 20 min]

Oil

Spatula

Ghee

Dry flour

Rolling board and pin [chakla belan]

Tava [flat griddle]

Method:

1. In a bowl, mix the paneer, methi, salt, chilly powder, lemon juice, salt and anardana powder.

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1. Take a golf size ball of the dough. Roll it using some flour.
2. Apply some ghee in the center and place half of the paneer mix on it.

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1. Wrap it in a parcel and roll it again.
2. Heat the tava and add few drops of oil on it.
3. Place the paratha on it and cook it on both sides.
4. Add little oil as need be.
5. Be sure to cook the paratha on medium flame.
6. Serve with love

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Cheers,

Instant Ragi and oats Dosa

The frantic rush to fix a breakfast gets to me sometimes. But then missing ingredients also has the same effect. I wanted to eat rava dosa but there was no rice flour 😦

Hence look around and find what all is available, do a quick calculation in the  head and voila breakfast is ready.

So why should we eat ragi? Here are top 5 reasons:

• Controls Blood sugar
• Assists in weight loss
• Relaxes muscles
• Fights Anemia
• Great source for Proteins

And why should we eat Oats? Here are top 5 reasons:

• Enhances Immune response
• Acts as a natural laxative
• Reduces risk of cardio vascular disease
• Controls Blood pressure
• Lowers Bad cholesterol

You shall need: [Feeds 4]

3/4 cup Ragi Flour

1/3 cup Whole wheat flour

1/3 cup Fine bulgar/daliya

1/2 cup oats – measure first then whiz them in a mixer to make a powder.

1 medium onion chopped finely

2 green chillies finely shopped

2 cup buttermilk [I used about 100 ml of Amul spiced butter milk as well] – mix 4-5 tbsp of curd with 1.5 cups of water

Salt and pepper to taste

Oil

Non stick pan

Whisk

bowl

Spatula

Method:

• In a bowl, mix all the dry ingredients.
• Mix using the whisk.
• Add the onions and green chilly.
• Pour the butter milk in the mix. We want a runny mix, like that of the rava dosa/crepe.
• Keep it aside for 5-10 minutes.
• In case the mix looks thick, add little water to get it to the consistency we want.
• Heat a non stick pan and put 2-3 drops of oil on it.
• Pour a ladle-ful of the mix on it. Flatten it well.
• Flip it using the spatula.
• Cook well on the other side as well.
• Serve hot with your favourite chutney.

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Cheers,

Oats Idli with pearl onion chutney

I am watching what goes in my mouth these days. 🙂 It is funny how smallest of things make such a huge impact. I still shudder at the mention of oats but I have started to enjoy making different things with them.

Today morning I had a clear idea that I cant eat anymore daliya 😐 Phew… Thus began the search for the oats breakfast recipes.

For the Idli-

You shall need: [Makes about 15 medium size idli]

1 cup… Rolled Oats (I used Saffola)

4 tbsp… Oat Bran (I used Bagrry’s)

2 tbsp… Rava (Can be totally skipped too. I was skeptical about the Idli hence added some)

1 cup… chopped spinach

1 tbsp… black sesame seeds

1 tsp… mustard seeds

2-3… green chillies (chopped)

salt to taste

1.5 tsp… fruit salt

Oil for tempering

water

Method:

• In a mixer, add the oats and crush them to a fine powder.
• Tip it all in a bowl.
• To this, add the bran and rava and salt.
• Mix them all well.
• Add the spinach and mix it through.
• Add little water at a time and make a batter with medium body for idli.
• The dry ingredients shall soak up the liquid hence you might need to add a little if there is gap between the steaming and mixing.
• Heat about 1/1 tbsp oil and add mustard seeds, sesame and green chillies to it.
• Once the seeds and chilly crackle, add it to the idli batter and mix well.
• Oil the idli moulds and keep the steamer prepared.
• Add the fruit salt to the batter and quickly pour a fair qty  in the moulds.
• Steam until the batter is fully cooked and a skewer inserted in the center comes out clean.
• It will take about 12-15 min or so, depending on your idli size.
• Once done, take them out.

For the Chutney:

You shall need-

200 gms… pearl onions/sambhar onions peeled and washed

4-5… dry red chillies

a pinch of asafotida

1 tbsp… oil

two sprigs of curry leaves

salt to taste

1.5 tsp… tamarind paste

1 tsp… urad dal

Method:

• In a small pan, heat 1/2 tbsp oil and add the red chillies.
• Once they change color slightly, add the onions and cook them until they are slightly golden.
• Add the salt and tamarind paste.
• Let it cool off a little before adding it to the mixie jar.
• I like a little texture to this chutney so I let it be a little grainy. You may pulse it to the max and make a smooth paste if you want. Please dont add any water. You may add more oil if the mix is too dry.
• Tip it in a bowl and let it stand for a few min.
• Now we need a tempering for the chutney.
• Heat 1/2 tbsp oil and add asafoetida to it.
• Once it cooks off, add the urad dal and curry leaves.
• When the dal is golden in color, take it off the heat and add the tempering to the chutney.
• Mix well and serve with love.

 

 

 

Pearl Onion Brown Rice Burrito #BM38

Oh Burritos save the dinners for me most of the time. They are my oh-My-God-what-do-I-made-today savers. Best part about them is that its one hand meal which makes flipping channels/clicking pictures easy 😛

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

4-5… Big chapatis

1 cup… Hung curd

2 tsp… oil

3/4 cup… cooked brown rice

1/4 cup… chopped pearl onions

2 tsp… chilly flakes

Salt to taste

1/2 cup… grated carrot

1 tsp… lemon juice

2 tsp… milk

Cheese spread (optional)

Method:

• In a pan, heat oil.
• Add the pearl onions and a little salt.
• Cook until they are soft.
• Now add the chilly flakes and rice.
• Mix well and cook until everything is combined.
• Bring it out of the pan and let it cool.
• In the hung curd bowl, add the carrots, salt and lemon.
• Add milk if needed, we need the consistency of a spread.
• Lay the chapati on a flat surface, add cheese spread (if you like)
• Now add a generous helping of rice and the hung curd dip.
• Fold it and serve it with your favorite tv channel 🙂

Cheers,

Tuver Seeng ni Kachori #BM38

I have spoken about tuver sing here and here. 🙂 It is a fabulous vegetable and is very close to gujju hearts.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

For the outer cover:

2 cup… Wheat flour
4 tbsp… oil
2 tsp… salt
Water

For the filling:

1.5 cup…. Shelled tuver sing
2 tbsp… oil3-4… green chillies
1 tbsp… Jeera/cumin seeds
2 tbsp… Sugar
2 tsp… Mustard seeds
Salt to taste
Oil to fry

Method:

• Knead the dough using the wheat flour.
• It needs to be tight enough like we make for pooris.
• Keep it in an air tight container until further use.
• In a mixie jar, add the green chillies and make it into a paste.
• Now add the tuver sing, little at a time and grind it into a coarse paste.
• In a wok, heat 2 tbsp oil and add the cumin and mustard seeds.
• Add the tuver sing and green chilly mix.
• Let it cook for 5 min on a low-med heat.
• Now add sugar and let it mix well.
• Once the mix starts to turn to a darker shade of green, turn off the gas and let it cool to room temp.
• Put the oil in another wok for deep frying.
• Now make about 25-30 balls out of the dough.
• Roll them out little and add about 1-1.5 tsp of the mixture.
• Close the ends and secure properly.
• Fry about 5-6 at a time and let me get nice and golden from all sides.
• Serve for breakfast, snack, lunch, supper with love. 🙂

Cheers,

Awamat #BM38

These delish sweet treats from Lebanon come in handy for all occasions. These treats are fried until golden brown and immersed in simple sugar syrup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

1 cup… flour
1 tsp…. sugar
3/4  cup…  water
3/4 tsp… dry yeast
1/4 tsp… salt
oil for frying

For Syrup:
3/4 cup… Water1 cup… Sugar
1 tsp… Lemon Juice

Method:

• In a small bowl, add 2 tbsp warm water and 1 tsp sugar. Add yeast in it and let it stand for 10 min.
• In another bowl, mix flour, salt and the yeast.
• Add water little at a time and knead into a dough.
• Let it stand for 1 hour or until the dough doubles.
• Punch it down, make a long log out of it and cut small pieces.
• Fry in hot oil on a medium-high heat until they are evenly golden.
• In a pan, boil the sugar, water and lemon juice until all the sugar is dissolved.
• Add lemon juice and let the syrup cool a bit.
• Strain the syrup through a mesh.
• Once the syrup is at room temp, tip in all the fried dough.
• It shall soak the syrup quickly.
• Serve as a snack or a sweet treat.

Cheers,

 

Beignet #BM38

I have been fascinated by Bignet’s ever since I laid my eyes on them on a TLC show. These pillows of fried dough with loads of sugar on top are as delicious as well. Love love love them.

For the BM#38 series for the week, I have chosen fried dough as the theme.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

1/4 cup …butter (melted)
1/4 cup… water
1/4 teaspoon… salt
1 cup …all-purpose flour
1/2 cup…. yogurt
1/2 tsp… Baking soda
2 tbsp… castor sugar
oil for deep frying
icing sugar

Method:

• In a bowl, mix slat, baking soda, castor sugar and all purpose flour.
• Now add butter and mix it in the flour.
• Add the yogurt next.
• We need to make a soft dough.
• Now add water as need be.
• The dough will be little sticky, but we need to knead it until it all comes together properly.
• Let it rest on the table counter in a oiled pan, covered with cling film, for about 2 hours.
• It shall be fermented till then, roll it out and cut shapes that you desire.
• Fry them in the hot oil  (on a medium high heat) until they get an even color.
• Take them out on a paper towel.
• Serve with a generous amount of dusting of icing sugar on top.

Cheers,

 

Panch Phoran Naan

My most favorite spice mix is Panch phoran. It is Bengali spice mix and makes for the most flavorful tadka. It contains 5 spices, namely:  fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. I use it in a lot of dishes so why not naan too. 🙂

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need: (Makes about 5)

1 cup… All purpose flour

5 tbsp… Curd

1 tsp… Baking soda

1/2 tsp… Salt

1/2 tsp… Sugar

1 tbsp… Panch Phoran (dry roast in a pan for 2-3 min)

2 tsp… oil

1 tbsp… Butter (room temp)

1 tsp… Cumin

1 tsp… Paprika

Method:

• In a small bowl, mix butter , cumin and paprika and keep aside.
• In a bowl, add the flour, salt, sugar, spices and knead with the curd.
• Once the dough is nice and soft, put it in a oiled bowl, cover with tea towel and place on the counter for about an hour.
• Pre heat oven to 190C, on a buttered tray, place a rolled dough ball.
• Using a brush, apply a little of the spiced butter and bake for 5-7 min.
• Take it out and apply the butter once more and return to baking it for about 7-8 min.
• Serve hot with a dollop of the butter.
• Serve with love.

Cheers,

Dessert Naan

Well I am doing the Blogging Marathon after ages and boy I am glad to be back 🙂 This week I am doing 3 variations of naan’s. I thought let me start by doing something sweet.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

For me things that ring a bell of dessert are nuts, cinnamon, sugar and nutella. So I used up all this in the naan. 🙂

Here is all that you shall need: (Makes about 5-6)

1 cup… All purpose flour

3.5 tbsp… Ground sugar

2 tbsp… Granulated sugar

1 tsp… Baking soda

1/2 tsp… salt

1/4 cup… Almonds

2 tsp + 2 tsp… cinnamon powder

2-3 knobs of butter

1/2 tbsp… Oil

4-5 tbsp… curd/yogurt

Nutella/honey

Method:

• In a small bowl mix, granulated sugar and 2 tsp cinnamon powder.
• In a medium size bowl, add the flour, baking soda, salt and powdered sugar. Mix well using a fork.
• Now add the curd and knead it into a dough. Add a touch more curd, in case it is dry.
• Knead until nice and soft.
• Now add the oil and knead again.
• Put it on a oiled bowl and leave on the kitchen counter (covered with a tea towel) for about an hour.
• Pre heat oven at 190C.
• Make 5-6 balls out of the dough with the help of little oil/butter in your hand.
• Oil/ butter a tray and place the balls about 2 inch apart.
• Press the balls down gently to form discs, you may use rolling pin but I like the more rustic form.
• Sprinkle some of the sugar and cinnamon mix on it and top with some almonds.
• Bake for 10 min and then take them out. Smother some butter on top using the back of a spoon/a brush and bake for another 5 min.
• To serve, top it with nutella or honey.
• Serve with love.

Cheers,