August 14, 2018

Multigrain Aloo Methi Paratha for #Breadbakers | Vegan multigrain potato and fenugreek Indian flatbread

As a family, we are very fond of parathas for breakfast or dinner. Given a choice, I think the elder kid would have it for every meal. Parathas (or stuffed Indian flatbreads) are a great way to sneak in veggies that the kids would otherwise turn their nose at. 

It's also a great way to use up leftover sabji (sauteed veggie stir fries) or excess dal (cooked lentils) as a stuffing. Whatever maybe the reason, Parathas are usually made with whole-wheat flour a.k.a Atta / Gehun ki atta in local parlance.

Presented today for #Breadbakers is a yummy and nutritious multigrain Aloo-Methi Paratha which is perfect as a heavy breakfast. In most homes, this is served with Masala Chai (spiced Indian milky tea), yoghurt (dahi) and achaar (pickle). 

Depending on the stuffing and family eating preferences, these are also sometimes deep fried (like the Old-Delhi based Parathewaale Galli varieties which has even sweet stuffed parathas). But it can easily be made healthy by smearing a few drops of oil and eaten guilt free.

This edition of #Breadbakers with sub theme of Breakfast breads has been kindly hosted by Felice. Thank you for a wonderful choice, Felice. We surely enjoyed this variety of paratha.

Some more paratha varieties that may interest you on this blog:
and many more...

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.

BreadBakers
Let's get to make this Multigrain Paratha.
Prep time - 30 mins | Cook time - 15 mins | Makes - 6 Parathas 
Cuisine : Indian , Course : Breakfast / Brunch / Supper; Spice level _ medium


For the outer covering :
  • Wholewheat flour - 1.5 cups (1 cup = 200 ml)
  • Jowar / sourgum flour - 2 heaped tablespoons
  • Bajra / Pearl Millet flour - 1 tbsp
  • Rice flour - 2 tbsp
  • Ragi atta / Finger millet - 1 tablespoon
  • Besan / gramflour - 1 heaped tablespoon
  • Salt - to taste
  • Ajwain / crushed carrom seeds - 1/8 tsp
  • Oil - 2 tsp + more required to cook the paratha (approx 1 tsp/ paratha)
  • Warm water - to knead the dough 
Extra wholewheat flour - for dusting the parathas

Filling:
  • Potatoes - 2 large (peeled and boiled fork tender)
  • Onions - 1 medium
  • Oil - 1 TBSP
  • Chopped fresh methi leaves (fenugreek leaves) - 1/2 cup (you may replace this with 2 tsp of kasuri methi - crushed dry fenugreek leaves for a varied taste)
  • Chopped ginger, green chillies - to taste
  • Chopped fresh mint and coriander leaves - 2 tsp
  • turmeric - 1/2 tsp
  • Red chilli powder- 1/3 tsp (or to taste)
  • Garam Masala - 1/2 tsp
  • jeera / roasted cumin powder-  1/2 tsp
  • Dry coriander powder / Dhania powder - 1/2 tsp
  • Crushed coriander seeds - 1/4 tsp (optional but highly recommended)

How to:
Outer covering:
Sieve the flours, salt in a large bowl, add the crushed ajwain, mix and slowly add warm water to knead to a semi soft dough. I required approximately 2/3 cup water (this may vary quite a bit depending on your flour mix). add 2 tsp of oil, and knead again for 5-7 mins to make a very pliable dough. Cover with a damp kitchen towel till use. 

Filling:
In a non stick pan, add oil. add chopped chillies, ginger, onions, methi leaves and saute till onions translucent . Now add turmeric, boiled and crumbled potatoes, crushed coriander seeds, salt, rest of the spices and mix well till the mixture .
If using kasuri methi instead of fresh methi, add it at the end of the above step, and not with the onions. 
Finish with mint and coriander leaves. mix well, let this mixture cool fully (You may make this ahead and refrigerate it to use it the next day for breakfast like I did)

To make the parathas :
Knead dough again for 2 mins (if using refrigerated dough, bring to room temperate an hour before making parathas) 
Take a large lemon sized dough. roll it into a a 3 inch dish, apply a film of oil, place 1 tablespoon of filling, and bring on the edges to the top like we would stuff a bun. 
Flatten it slightly with fingers and roll very gently with a generous dusting of flour. 
Roll to a medium sized paratha of 2-3 mm thickness (depending on how thick or thin you like your paratha).
Place on hot tava, cook on both sides, drizzlign a tsp of oil around the edges and the face of the paratha.
Repeat for rest of the parathas. 
Serve hot with yoghurt and / or pickle. It tastes good when packed for lunch too. 



July 31, 2018

Aloo Bharta | Jharkhand Cuisine | Vegan and GF side dish

To be honest, I had almost finalised on Litti Chokha for this month’s theme of cooking from Jharkhand cuisine.

Paired with Veena , she gave me potatoes and wheat flour as the secret ingredients for this month’s challenge. But as I couldn’t make Litti without the authentic sattu atta, we enjoyed this rather simple but yoga delicious aloo Bharta or aloo Chokha . 

Earlier for the Bihari state theme, I had made these Makuni a.a. sattu paratha which we loved a lot. Sattu (roasted gram flour) is also used in a delicious Sattu ka sherbet (made sweet and savoury), again from the Bihar-Jharkhand repertory. 

Bihar and Jharkhand have overlapping cuisines and recipes are often made in both the sister states.The use of mustard oil is important here to give it the local flavour and we had this with hot phulkas / rotis for a delicious lunch.


Like they say, simple is beautiful and nothing can be farther from the truth for today’s dish. With previously boiled potatoes on hand, you can simply bring this dry sauté or Chokha in under 15 Mins. One of the videos I watched suggested it goes well with roti and dal fry and a salad too for a complete meal. Let’s get to make this yummy, quick side dish with everyday ingredients.

Prep time - 10 Mins ; cook time - 10 Mins ; serves - 2

Ingredients:

  • Boiled and peeled potatoes 🥔- 2 large
  • Mustard oil - 1 tbsp
  • Onion - 1 medium - sliced thin
  • cumin seeds - 1/4 tsp
  • Turmeric - 1/8 tsp (optional - I didn't add)
  • Broken dry red chillies - 1 or 2
  • Chopped green chillies - 1/2 tsp
  • Crushed dry coriander seeds (dhania) - 1 tsp
  • Salt to taste
  • Chopped coriander leaves - 1 tsp

Method:
In a pan, add mustard oil to slightly smoking point.
Add mustard seeds, cumin, let them splitter,
Lower the flame and add crushed coriander seeds, broken red chillies, green chillies, turmeric
Sauté for 1/2 Min. Now add the sliced onions and fry well on low-medium flame till onions turn brownish.
Meanwhile, mash the boiled potatoes well with a fork or a potato masher till they are crumbled well.
Once the onions nicely caramelise, add the salt, mashed potatoes and mix well. Sauté further for 2-3 Mins on low flame.
Check for salt and spice and garnish with chopped coriander leaves.

Serve hot with rotis / naan / dal - rice


July 10, 2018

Spicy Besan +Fenugreek Crackers for #Breadbakers

This month on #Breadbakers, we have Stacy hosting a wonderful theme close to my heart - Gluten Free Baking. At home, we have been making subtle but significant changes to our everyday diet and try alternatives to usual flatbreads / baking we do with Whole-wheat and / or dairy products.

One of the (successful) bakes were these spicy and flavourful Besan cookies (gram flour / garbanzo flour crackers), and as we are a savoury-bake-loving family, these vanished in a jiffy. Bookmarked from Suma's recipe, I made a couple of changes for the kids and we are sure to make and savour these often. Besan is not only protein-rich, but is a great alternative as a GF flour for baking (yes, it takes a little getting used to) or even to make pancakes (a.k.a Cheelas)

Other GF dishes (and mostly vegan too) that you like on this blog:

Baked Idli Fry | Gluten Free and Vegan Snacks
Vegan shammi Kebabs (GF too!)

and many, many more - just hit the GF button here

This recipe is not only GF, but also vegan - so, its a win-win for all those who are looking for healthy non-dairy and not so butter-heavy cookies. Thank you, Stacy for a wonderful theme, and we are sure to try these again with a different mix of spices.

The only changes I made were to bake them as thin cookies, rather than the thicker "cookie" type that the original recipe had.


Prep time - 15 mins, Resting time - 10-15 mins, Baking time : 12~15 mins / batch

Ingredients:

  • Besan / Chickpea flour / Garbanzo flour - sifted - 1 cup (here 1 cup = 200 ml)
  • Peanut / Canola  / sunflower oil - 3 TBSP (warm)
  • Salt - 1/2 T
  • Crushed Fenugreek leaves (kasuri methi) - 1 T
  • Red chilli powder / spicy cayenne powder - 1/2 T (adjust to taste)
  • Baking Powder - 1/2 tsp + 1/8 tsp
  • Sugar - 1 tsp (optional)
  • Turmeric  - 1/2 tsp
  • Roasted Sesame seeds - 1 T
  • Warm water - to knead


Method:

  1. Mix all the dry ingredients except oil and water. Add warm oil 1 TBSP at a time and fold into the flour as breadcrumbs (if using butter here, use cold butter and cut into the flour).
  2. Add 1 tsp warm water at a time, and knead into a soft slightly crumbly dough.
  3. Cling wrap and refreigerate for 15-20 mins (optiional but recommended step)
  4. Towards the end of 15~20 mins, preheat oven to 160 C / 350F. Line a baking sheet.
  5. With slightly greased hands, knead dough for a min.
  6. Roll the dough between two parchment / thick plastic sheets to desired thickness.
  7. Place gently on the lined baking sheet. Bake until a golden edge appears around the edges
  8. The cookies might be slightly soft when taken out. They harden a bit after left around for 10-15 mins on a cooling tray.
  9. Store the crackers in an air tight container and enjoy along with your afternoon cuppa.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Let's check out the #GF bakes this month.


BreadBakers

June 26, 2018

Chinese Smashed Cucumber Salad | Raw, Vegan and GF

This has been on my mind ever since Pavani posted her version. I didn't get the pictures as well as hers, but the taste was spot on. Thank you Pavani, for a wonderful recipe. I realised I should have smashed them a little further to get the flavours seeping in, but this chilled salad on a hot summery afternoon was bliss and I had this as a snack all by myself :)

As with the other salads this week, this too is a zero cook. So, it comes together pretty quickly. Hope you enjoyed the salads past two days with Summer Fruit Mix Salad and Watermelon Feta Salad.


Prep time - 10 mins, Marination : 10 min (optional); Serves : 1
Chinese Smashed Cucumber Salad - Vegan, Raw Gluten Free

You need:

  • English / Persian Cucumbers - 1 medium (chilled)
  • Sesame oil - 1 TBSP (I warmed it slightly but you can use room temperature)
  • Red chilli flakes - 1/2 TBSP
  • sugar - 1/2 tsp (I used brown sugar)
  • Salt and pepper - to taste
  • Garlic - 1 pod (finely minced) - I didn't add


Method:

  1. Trim the ends of the cucumbers and rub the cut ends against the cucumber to remove any bitterness (in Bangalore cucumber variety which I used, there is a lot of bitterness, so be sure to remove this). smash this lightly (or rather a bit strongly), and cut into one thirds or longish batons. You may also make these bite sized, but slightly chunky. 
  2. Whisk together the rest of the ingredients, add to the cucumbers. Let the flavours sit for a while in the fridge
  3. Serve chilled.



Sending this to Sandhya who's hosting Kids' Delight - Summer Salads & BM #89



June 25, 2018

Summer Special Fruit Mix | Easy Salads | Vegan & GF

This was a simple, fruit mix that my elder girl put together for a weekend brunch this April. It was scorching hot and we wanted something that went well as a lunch with some cold cucumber gazpacho and some leftover garlic focaccia

The kiddo is like her dad i guess when it comes to cooking - given the ingredients on hand, she dishes up pretty different but yummy fare. 

The dish may not have a name but she has an eye on the salt- spice balance, and am happy that she's shaping up in the kitchen as an essential survival skill needed irrespective of where the kids settle down. 

So, a dish without a name got christened as Summer Special Fruit mix. In fact, once the dish was on the table, it reminded me of the Bangalore special Fruit Chaat mix that's served on street carts in a leaf lined bowl. 



So, here's one more salad to add to your Summer meal rotation. The kiddo pretty much used up most of the fruits at home, but you can use whatever pleases your fancy. The dressing was also basic, but u can add your own vinaigrette or creamy dressing to jazz it up a bit. 

Prep time - 15 mins, Zero cook , serves - 2 ~3

Mixed fruits - 2 cups
dressing - Lemon juice, crushed garlic salt, honey (opt.), Crushed black pepper.

In a chilled bowl, mix all the ingredients. Add the dressing, toss well till mixed. 
Chill further for 15-30 mins and serve topped with a dash of Chaat masala.



Sending to Sandhya who's hosting Kid's Delight - Salads and BM # 89

June 24, 2018

Watermelon Feta Salad

This week we present 3 summery salads. Its not really summer here as I type this , but given the ingredients, I would love to have this anytime...

This was one of the most sought-after Salads at home, with both me and the husband having tasted it at many brunches and parties. Watermelon is airy, light and so flavour-packed it lends itself to slushes, salads and smoothies very easily. 

I have two more salads with watermelon already on this blog - Melonball salad and Watermelom-Quinoa salad and we love them all.

Today's hero is the watermelon featuring feta as well. As feta is very salty, do not add any additional salt in the salad. Keep the dressing light, and this something you can carry to parties or potlucks with a touch of style. 

Let's get to make this zero cook, filling, GF  and hearty salad. Comes together in 5 mins, but tastes best chilled. 

Other dishes with watermelon:

Watermelon Lemonade
Watermelon Quinoa Salad with Lime & Chilli Vinaigrette
Watermelon and Ginger Punch 
Melon ball Salad
Cabbage and Watermelon salad with Cucumbers


Prep time - 5 mins, zero cook, serves - 2

What you need:
Cubed and deseeded watermelon - 2 cups
Feta cheese- 20 grams (sub with vegan feta for vegan version)
Lemon juice - 1 TBSP
Torn mint leaves - few
Crushed black pepper - to taste

How to:
Marinate the watermelon in the lemon juice & mint.  Toss well to combine. Leave for 5 mins. 
Just before serving, add in the feta and crushed black pepper. 
Chill for 20-30 mins under a clinwrap and serve. 



Goes to Day 1, Week 4 of Summer Salads of BM 89 - Kids Delight hosted bySandhya, and the event from Srivalli.

June 12, 2018

Coriander Cumin Bread for #Breadbakers

After a long break, I am baking along with the #Breadbakers. This month is being hosted by Mireille - a dear friend and a versatile cook blogging at who can whip up stuff ranging from a traditional South Indian Pal Payasam (Milk Rice Pudding) to a Mexican Enchilada and pretty much everything in between.  For this month's theme, she has asked us to make naturally coloured breads. 

My first thought was a beetroot  bread that I had bookmarked but I couldn't get my hands on fresh and juicy beets. I did make the Coriander Cumin bread which was adapted from here, we loved the Indian twist to the savoury bread. Thanks Mir, for a lovely theme. We had this warm on the first day and the next day with slices that went well with a Vegan roasted bell pepper-sesame dip (recipe coming soon!)



Prep time - 20 mins | Rising time : 1 hour 30 mins + 45 mins | Makes : 2 medium loaves
Coriander Cumin Bread - Vegan 

Ingredients: (1 cup = 200 ml)

Bread flour - 1.5 cups
Wholewheat flour - 1/2 cup
Instant yeast - 7 grams (1 sachet)
Vital Wheat gluten - 2 tsp (optional but recommended)
Warm water - 3/4 cup + 2 tsp (or as needed)
Olive Oil - 2 TBSP + 1 tsp for greasing
Sugar - 1 tsp
Roasted cumin - 1 TBSP
finely Chopped coriander leaves / cilantro - 4 TBSP
Chilli flakes - 1 tsp
Salt - 1/3 tsp



Method:

  1. Proof the yeast in a mixture of warm water + sugar and stir till sugar dissolves. Let it stand for 15 mins undisturbed till yeast blooms.
  2. In a stand mixer, add the flours, gluten, proofed yeast, salt, spices, cumin, coriander leaves,  oil, chilli flakes, mix well.  Mix to a shaggy dough with a wooden / blunt spoon and let it sit covered for 10 mins (this helps gluten formation).
  3. Now knead till a smooth and non-sticky dough develop - about 10/12 minutes by hand or 8-10 mins in a stand mixer. Grease the bowl of a stand mixer and place the dough in it. 
  4. Cover with a damp kitchen towel  / cling wrap and let it rise till doubles (about an hour or 90 mins)
  5. Once risen , punch it down slightly and shape into loaves and place on greased baking tray. Cover again for rising slightly.
  6. Towards the end of the 2nd rise, preheat oven to 190 C. Make slightly deep slits with a sharp serrated knife on the risen loaves. 
  7. Bake for 22-24 mins or till they sound hollow. Let them cool. 
  8. slice and serve 


Let's check what the other #Breadbakers have dished out this month:

Naturally Colorful Breads List by #BreadBakers


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
BreadBakers

Dhokla Simla Mirch | GF snack

The last in the stuffed series this week is this very unique yet flavourful Dhokla Shimla Mirch where a Shimla Mirch (Bell pepper / Capsicum) is stuffed with Dhokla Mix and steamed. We are a huge fan of Steamed food, and so this was a perfect pick me up for the theme - Stuffed :)

Adapted from Tarla Dalal's recipe, this is surely going to be made very often for its unique look as well as its being GF and vegetable based. So, if you are a fan of steamed food too do check out this recipe!


More steamed dishes (Multi-cuisine) on this blog:


Prep time - 10 mins, Steaming time - 15 mins ; Serves - 2

You would need:
2 large (firm) Bell peppers (choose those with a sturdy base)
Dhokla mix - I used the khaman recipe from my blog

Tempering:
Oil - 1/2 tsp
White / black sesame seeds - 1/2 tsp
Mustard OR jeera (cumin seeds)  - 1/4 tsp


Method:
Trim the edges of the bell pepper. Make the batter of the Khaman and keep aside.
Bring a steamer to rolling boil with adequate batter. 
Halve the peppers and de-seed them. Add soda to the batter (as per recipe) and gently pour into the halved peppers (Batter should not be too thick or thin) only till 2/3 full.
Steam on high for 12-15 mins or till the dhokla is cooked through and a skewer comes clean. Prepare the tempering on the halved pieces directly. 
Cool for 3-4 mins. Then slice and serve. 

Sending to BM # 89 under stuffed dishes theme



June 11, 2018

Broccoli Pakoda | Easy kids snacks

Most moms have a predicament of how to feed their toddlers broccoli and other healthy stuff. I have a unique one - how to get my little one off the Broccoli bandwagon and eat everyday veggies like Bhindi (Okra), Potato. But she's stuck with her beans and broccoli for now. Well, I am not complaining except that off season , this veggie is really expensive in my part of the world. 
We had an off season crop this April when the prices dipped to what wouldn't burn my wallet, and then this dish got made. 

Vacations can be really demanding when the "I am bored" and "I am hungry" are repeated in a loop. Sometimes, I wonder what to feed them. I made just a handful of these pakoras, and before even serving it (the blog) with some sauce, these were gone ! I am sure to make them again with decent pics, but the taste was delicious. I really wish I had made some more of these.


If you are, like me and the little one, a broccoli lover, check out the following recipes while we head to the main dish today:


Vegetarian Steamed Dimsums

Roasted Bell Pepper-Broccoli Salad with Feta and Orange Vinaigrette
Bolivian Purple Cabbage Salad with Broccoli (Vegan,GF)
Broccoli and Apple Garden Salad
Broccoli Pepper Corn Pizza
Lemony Broccoli Stir Fry
Stuffed Broccoli-Palak Parathas
Healthy Broccoli Soup

and more Pakora (fritter) options here:
Pasta Pakora (yes!)
Baked Onion Pakora (GF,Vegan)
Cabbage Pakora
Onion pakora
Chawal Pakora | How to make Rice Pakora
Methi Pakora
Gatti Pakoda

Let's get to make today's simple yet yummy pakora. 


Prep time - 15 mins , Fry time - 10 mins ; serves - 2
Ingredients:

Broccoli - 100 grams (broken into small florets)
Oil - to deep fry (1 cup)

Batter:
Besan /Gramflour - 3 TBSP
Rice flour - 1 TBSP
Salt - 1/2 ~ 1/3 tsp
Crushed ajwain / carrom seeds - 1/8 tsp (crushed)
Turmeric / Haldi - 1/8 tsp
Hot Oil - 2 tsp
Crushed black pepper / red chilli powder - 1/2 tsp (skip if making for kids)


Method:
Wash and blanch the florets in mildly salted water for 2 mins. Drain under ice cold water and pat dry and keep aside.  
Meanwhile in a bowl, sieve the flours, add all other other ingredients and very little water to make a slightly thickish yet free flowing batter. Rest for 5 mins. 
Heat the oil in a deep bottomed pan till its moderately hot. 
Dip the blanched florets in the batter and drop them in the oil. Don't overcrowd the oil. 
Fry the pakoras in batches till golden brown (you may also bake them if you don't deep fry them, but it would take longer).
Drain on absorbent paper and serve hot as is or with a cup of tea / coffee. 

Sending this to BM # 89 under stuffed dishes. 



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