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


  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.

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

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

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

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

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)

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. 

June 10, 2018

Sweet n Spicy Chapati | Stuffed dishes | Lunchbox Ideas

The posts on this blog seem to have taken a yawning break (again) and we come back this week with 3 stuffed dishes. This was a last minute sign up and I am typing this recipe while still on a vacation as I have this dish in my drafts :)

My earliest memory of amma (mom) making chapati was the one stuffed with ghee (what me and sis called triangle chapati) . Eaten hot off the tawa, this was one of the few delicacies that was welcome any time of the day. I have slightly tweaked it to suit my child’s palate and was surprised as I have not posted it at all.

So, presenting sweet n spicy (ghee-stuffed) chapati that goes great for even (cold) lunchboxes on its own or with a spicy curry. I served it with Punjabi Chole. 

Prep time - 15 Mins; cook time -15 Mins ; makes - 6

You need:
  • Atta / stone ground wholewheat flour -1.5 cups
  • Salt -1/2 tsp
  • Oil - to fry the chapati - as required
  • Warm water / warm milk - to knead the dough (milk makes it stay softer for a longer time, so I use it when I need to pack these for lunch boxes)

Stuffing :
  • Solid / Room temperature homemadeghee - 2 tbsp (melted ghee doesn't work well here)
  • Sugar powder - 1 TBSP
  • Chilli powder / crushed black pepper/ chilli flakes - 1/2 tsp or to taste
  • Ajwain (carrom seeds) - crushed - 1/2 tsp (or to taste) - you may omit this for toddlers

  1. Sieve the flour well, add salt , 1/2 tsp of oil and mix well.
  2. Add warm water or warm milk as required little by little and make a semi soft dough. Cover with a damp kitchen towel for 15 Mins.
  3. Heat a Tava / iron skillet (non stick works but i prefer the iron version)
  4. Pinch out small balls (large gooseberry sized) from the dough. Roll into a 4 inch disc using some
  5. Dry flour.
  6. Now apply a layer of the ghee, sprinkle sugar powder ,ajwain and chilli flakes / powder (as using) to taste.
  7. Fold into quarters and roll out again in an irregular triangular or circular shape.
  8. Cook on the Tava till both sides of the chapati give out brown spots. Apply a little or more oil as required and serve hot.
  9. It tastes yum as is (my little one wraps it like a roll and munches it) or with some curry on the side (if packing for lunchboxes, slightly cool and then pack in a foil / ziploc else the condensation would make it extremely soggy)

Sending this to BM # 89 

April 30, 2018

Zuppa Pomodoro di Toscano (Tuscan Tomato Soup) | Easy Soup recipes

For the last day of the 26-day Street Food Marathon , we are here at Alphabet Z. I was determined not to use any adjective or Zucchini for the Alphabet, so this idea of the soup (as a street food) came from the husband who had soups for over a week while travelling to Italy early this Spring (and mind you, he is NOT a soup person, at all). 

So, he told me that for vegetarians, street cafes serve the best soups, and they are not just filling but come in a variety of forms from light broths to thick stews.

Today's Soup is somewhere in between. I personally wanted to make Zuppa Verdere (which is a vegetable rich soup) or Zuppa Tuscano (a potato-kale based thick soup), but as the little one asked for a tomato based soup, I veered right into it and made just 1 portion (and mildly spiced).

She loved it and wanted me to make it for the elder one too.As I write this, the elder one is at a summer camp, and boy ! , do they grow up so quickly. In a few years, she would be off to college, and the house already looks empty :((

Without much ado, let's get to this semi-thick Zuppa Comodoro di Toscano.  We are major fans of soup at home, and if you are one too (or on the way to controlling diet with large bowls of soup), do check out the following. Who knows, from a non-soup lover, you could just be addicted !!

Also, most vegetarian soups are GF and Vegan (or can be converted into vegan), so it's a huge plus for those on special health requirements too.

Let's get to make today's soup. As with most homemade soups here, I have made use of the pressure cook. You may choose to make it in a crockpot, open pan or choose the IP (Instant Pot) version too.
Adapted from here.

Prep time - 10 mins, Cook time : 10 mins, serves : 1


  • Large, ripe , Red Tomatoes - 2 nos
  • Onion - 1/2 (minced)
  • Garlic - 1 clove (opt.)
  • Olive oil - 1 TBSP
  • Pesto - 1/2 tbsp (I used the Basil Almond vegan pesto)
  • Unsalted Homemade Veg stock  - 1 cup (200 ml) {{you may use veg soup bouillions too, but watch the salt then}}
  • Salt and pepper to taste.
  • Cauliflower , carrot and potato - diced (2 TBSP - totally optional)

  1. In a small pressure cooker / pan, add the olive oil. Saute the onions, veggies and garlic till onions turn translucent. Add the tomatoes, salt, veg stock and pressure cook for 2 whistles. Let the pressure come down on its own.
  2. Now add the pesto, pepper and slightly pulverise the tomatoes and cooked veggies. Let it simmer for 2 mins.
  3. Serve hot !

BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87    

April 29, 2018

Yellow Thai Mango Curry with Rice | Vegan and GF

Today’s post is somewhat of a nostalgic post from our trip to a Bangkok a few years ago. We have been quite fond of Thai cuisine and the husband prefers Asian cuisine next to Indian with continental / cheesy dishes coming a distant last.

I don’t share his penchant for Asian but have developed a liking for Thai cuisine in particular probably coz the veggies dishes feature ginger, chillies , pineapple and certain other tropical ingredients.

Like mango for instance.

This dish takes us back to our short trip where , starved for vegetarian food, we had this little little cafe (almost a hand cart) selling this fragrant mango - coconut curry with sticky rice.
Even the rice smelt a tad strange and when I told the vendor so, she said she had used the local sticky rice. 

But having no other go, we downed this rice - curry combo feeling happy to have discovered a bowl of vegetables that finally made sense without any fish / oyster sauce :) I also remember my husband teaching me how to eat with chopsticks & his grin while I struggled to get a hang of that. I had posted some pics from our Bangkok trip here on Thai Mengluck (Thai Basil Seeds drink)

I was browsing through my trip photos album and suddenly this memory from Bangkok popped and I landed on this vegan and GF recipe from Minimalist baker and was one of the first few dishes bookmarked and finalised. I was only waiting for the mango season to begin to make it this week. 

Making some subtle changes, I made a portion just enough for two and my neighbour who I shared this with rather loved the curry - rice combo.

Next time perhaps (& before the mango season melts away), I am sure to make jasmine rice or sticky rice with this. The short grained rice that I served this with fit the bill but I have a feeling it might go well with sticky rice better.

You can play around with most Asian veggies but I used what I had. Having conquered the Thai Green Curry and now this Yellow Thai curry, the next destination is the Red curry which is the husband’s favourite .

 Till then keep watching this space and check out today's recipe :)

Prep time - 20 Mins ; cook time - 15 Mins ( serves 2~3)

For the curry , you would need-

  • Veggies - 2 cups (I used a mix of cabbage, zucchini, baby corn, broccoli, bell peppers, shallots, carrots) - all equally cut
  • Thin coconut milk - 1 cup (btw would prefer 1/2 cup thick milk next time)
  • Ripe , sweet mango cubes- 2/3 cup
  • Peanut oil - 2 tbsp
  • Turmeric - 1/2 tsp
  • Coconut sugar / palm sugar - 1 tbsp
  • Thai green chillies - 1 no
  • Lemon juice - 2 Tbsp
  • Salt - to taste
  • Red chilli Thai paste - 1 tsp
  • Roasted , salted cashews - 8 to 10 nos.
  • Minced ginger and garlic - 1/2 tsp each

  1. In a wok, heat oil. Sauté shallots, ginger garlic till onions slightly turn translucent.
  2. Add all the veggies, turmeric , salt and sauté till they are cooked 2/3 of the way yet have a bite
  3. Now to this add 1/4 cup of water, kepis manas, red Thai paste, palm sugar , chillies and slightly simmer till veggies are almost cooked.
  4. Now lower the flame , add the mangoes, coconut milk and simmer for 2-3 Mins.
  5. Finish with roasted cashews and lemon juice 
  6. Serve hot with any sticky rice or steamed white / brown rice.

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

April 28, 2018

Xnipec Salsa (Jain version) | Mexican Dip

We are almost at the end of 26-day Blogging Marathon, and I have chosen Street food as a theme. While I had a lot of Cantonese veg and vegan options for the Alphabet X, something drew me to this ultra delicious Mayan dip named Xnipec Salsa

Xnipec is a super spicy Salsa, and we used pickled Jalapeños instead of Herbanaro. It is Mayan for Dog's Nose or Dog's Snout. The salsa is pretty spicy so probably it refers to the nose turning red or sweat like a Dog's nose 

I had made this along with the Jain Taco Bhel when I caught up with my friend recently.
And therefore, although the original recipe had onions, I couldn't add as my friend is a staunch Jain. 

However, the other ingredients simply made up for the onion and we didn't miss it at all. This is a quick dip and can go great with Veg Crudites, Nachos, Potato Wafers or even as a spread for Quesadilla or Burritos.

Other Dips you may enjoy are:

Chilli Cinnamon Almond Dip
Tomato Mint Coriander Chutney (Salsa) | Vegan,GF (oil free too)
Tomato Thokku (tomato pickle)
Vegan Almond Basil Pesto | Vegan and GF
Beetroot Hummus | GF, Vegan 
Muhammara with a twist !!
Papaya Ginger Lime Relish
Baba Ganoush

Let's get to today's easy peasy but truly delicious dip.
Adapted from Genius Kitchen.

Prep time - 15 mins, Zero Cook, Standing time - 15 mins
Serves : 2

Chopped Tomato - 1 cup (I slightly pureed them chunky along with the Jalapeños)
Chopped Jalapeños (or any other spicy chillies) - 2 Tbsp (adjust to taste)
Chopped Onions - 1/4 C (I didn't add)
Fresh Orange Juice - 1/2 cup
Salt and pepper - to taste (optional - I didn't add)

Mix all the ingredients, give a standing time of 15 mins (preferably chilled).
Serve with Nachos or any crudités (I am guessing it would go well with our desi Roasted Papad too :p)

BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87    

April 27, 2018

Wholewheat Thin Crust Pizza from scratch | Pizza varieties

How can one possibly have a 26-day Street Food Marathon without a Pizza ? One of the most popular street foods (and actually any-time food at home :p), I have already put up several pizzas already (and most with Wholewheat base too). 

But this is special as I have made it with a pizza pan that my husband gifted me this year. It came with a huge promise of making the base more crusty and boy, did it deliver !! I made three different toppings (out of which two were thin crust and the remaining was deep pan variety), and all 3 pizzas vanished between mine and the neighbour's kids in a jiffy. I also have a version with the Lodge Cast Iron , so watch this space for more !

As I have a HUGE pizza lover in the elder kid, I am sure this pizza pan is sure to be used more often. Let's move to check out the thin crust pizzas today. I have my own Wholewheat Pizza base, but for a change I used Sally's recipe and it turned out fabulous. 

Wholewheat flour doesn't rise as much as All Purpose Flour yet we like the nuttiness that it provides. 

IMHO, I reckon that once you are used to Wholewheat bases, the commercial pizzas don't appeal (and neither are they value for money). 

So, we had two thin Crust pizzas - one for my little one and her friend with just cheese and Tomatoes, one with Olives - Onions - bell peppers and the last was a Deep Pan variety with extra Cheese and fiercely spicy for my elder one with Jalapeños, Olives and a lot of other stuff that she likes :-)

So do check out the pics and choose what you liked :-) Do let me know what kind of vegetarian toppings you / your family prefers :)

Other Pizza varieties on this blog so far -
Ingredients for Wholewheat pizza base (fully adapted from Sally's recipe)
  • Wholewheat flour - 3.25 cups + 1 TBSP (I used fresh stone ground Chakkiwalla Atta, not Ashirwad)
  • Sugar - 1 tsp
  • Yeast - 15 g (1 TBSP)
  • Warm water - 1.5 cups ( you may need more of less depending on the quality of the flour)
  • Olive Oil - 1.5 T (original recipe called for 1 T) + 1 tsp (to brush the crust)
  • Honey - 1 T (I didn't use as I wanted to make it a vegan base)
  • Salt - 1/2 ~1/3 tsp
  • Red chilli flakes + garlic powder - 1 tsp (I added this , was not in the original recipe)
  • Vital Wheat Gluten - 3 tsp (optional.)

How to make the dough:
  1. In a kitchen aid stand mixer bowl or any other bowl you are using, Proof the yeast (even if its instant, I still proof it) in warm water + sugar. 
  2. Once it bubbles, whisk in the salt, spice powders, honey (if using), gluten and the flour. 
  3. Mix the flour well in the liquid mixture and let it stand covered for 15-20 mins (this helps in gluten formation). 
  4. Now knead well (adding any little additional warm water or flour or oil as required), till you get a smooth and springy dough.
  5. Place it in a well oiled container with a damp cloth. I kept it in a food grade plastic container with a tight lid. Let it rise till doubled (takes about 2 hours in normal temperature).
  6. Punch it down lightly once risen. Turn the oven on, and let the dough rise by the time the toppings are ready.

To assemble and bake:
  1. Spray the pizza pan with cooking spray. divide the dough into 3 portions (My pizza pan was 25 cms, so the above dough makes 2 medium sized 12 inch or three 25-inch pizzas.
  2. Pre-heat oven to 230C for about 15 mins.
  3. Keep the toppings, grated cheese ready.
  4. Spread one portion  gently into the greased pizza pan directly. 
  5. Top with the pizza sauce, the toppings , any spice powders, and the cheese
  6. Bake for 15-17 mins (keep an eye after 13th min) and gently demould the pizza from the pan using ONLY a silicon or wooden spatula.
  7. Cut and serve warm
 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

April 26, 2018

Veg Triple Decker Club Sandwich | How to make Veg Club Sandwich | Street Food

Vegetable Club Sandwich was one sandwich that I first ate when I settled in Mumbai. Till then, eating sandwiches used to happen only at home, and perhaps on weekends when mom needed a break from the usual tiffin-packing and hurried breakfast schedules that dominated our lives.

When I further discovered Mumbai street food, Sandwiches and Dosas are a zillion in combos of fusion with each one of them ranging from the ultra simple to containing elements that you would have thought never could go together, but they do, in a strange kind of way :) {{ PS - think Schezwan Mysore Masala Dosa !! yeah :-)) }}

So, while I wanted to feature Vada Pav (the quintessential Mumbai street food), I figured it was already posted (although the low- cal version). So, here with the Vegetarian Triple Decker Club Sandwich, we move with our Street Food Marathon with Alphabet V.  

 I have omitted serving Coleslaw with this as non of us at home really prefer any Mayo at home. But don’t skimp on the cheese (unless you are vegan) and the potato wafers (unless you are dieting, and therefore no need to eat the sandwich at all :))

Other (Mumbai+) street foods

I used white bread, but you could go with brown or multigrain or pretty much anything else that catches your fancy.  Street food is all about variety and customisation at the same time, so hope you enjoyed the journey here so far :)

Other Sandwiches that may catch your fancy -

Prep time - 15 mins, Grill time - 10 mins ; Serves : 2

White bread - 6 slices
Melted butter - 2 TBSP (or as preferred)
Green Sandwich Chutney - as required
Chaat masala - as needed
Cheese Slices - as needed
Boiled potato slices, Beet slices, Cabbage leaves, Tomato slices, Cucumber slices - all as needed 

To serve with : Potato wafers and / or Coleslaw

Butter the slices well. Apply green chutney on the buttered slices, stack the slices with any order of the veggies and cheese your prefer. Typically Club sandwiches are triple decker with alternating layers of cheese and veggies.
Lightly grease a tava / skillet / grill and grill them till crisp but not too crusty and hard.
Slice diagonally or as required and push in a toothpick to hold the layers together.  

Serve immediately 
 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87   
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