August 13, 2019

Multigrain Thalipeeth - GF, Vegan flatbread for #Breadbakers

Thalipeeth or an unleavened Indian hand-made flatbread is a breakfast / dinner dish we enjoy at home. Usually made with jowar / sorghum / finger millet flours, it’s also enjoyed best made with a mix of multigrain flours . I have used several GF flours for this flatbread. Quite spicy on its own, this is often eaten with a curd or a pickle. 

Gluten free flours are good for not just those who need it for medical reasons, but also promotes good health overall, Keeps one full and is a fibre rich option especially for diabetics. 

Multigrain thalipeeth is best eaten hot off the tava / skillet Let’s see how to make it as this dish makes its way to this month’s edition of Bread Bakers where @ Stacy is hosting GF breads as a theme. The past few months, I have hardly baked any breads nor participated in this monthly event, but want to make a gradual comeback to baking.

Prep time - 15 Mins ; Cook time - 20 Mins , Makes - 4 servings 

What you need:
Jowar / sorghum flour - 1/2 cup
Finger millet flour - 1 heaped tablespoon
Bajra atta - 1/4 cup
Channa dal flour / gramflour / chickpea flour- 2 TBSP
Brown rice flour - 3 tsp 
Grated veggies - cabbage, carrot, calabash (Lauki/bottlegourd) - 1/2 cup
Grated / Minced onion - 2 heaped teaspoon
Crushed ajwain / carrom seeds - 1/4 tsp 
Turmeric- 1/4 tsp 
Paprika / Red chilli powder - 1/2 tsp (adjust taste)
Salt - to taste
Chopped cilantro - 2 tbsp
Oil - 1/2 tsp per thalipeeth to shallow fry. 

How to:
In a large mixing bowl, sieve all the flours with salt, turmeric, chilli powder. Mix well. Add the grated veggies and mix well. Don’t add any water at this stage. The veggies will react  with  the salt and release water. 
Once the mix is semi dry, sprinkle hot water little by little (I needed a max of 1/3 cup) to make a pliable dough. Cover and rest for 15 mins
On a oiled plastic sheet / transfer sheet , pinch out a large lemon sized dough. Flatten out the thalipeeth on this greased sheet OR a floured surface (use rice flour / Jowar flour for dusting) to a disc of 1/2 Cm thickness and 7-8 Cm in diameter. Make 1-2 holes on the thalipeeth to enable it to cook through. 
With a flat spatula, Transfer the thalipeeth to a medium hot skillet. Drizzle oil into the holes and around the bread and cook evenly on both sides. Serve with yoghurt and / or pickle 

#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

August 12, 2019

Upahara Darshini Style Sambhar | How to make UD style sambar | GF and Vegan

Upahara Darshini was (is) a popular eatery in South Bangalore. Upahara in Kannada means tiffins / small meals . Although it has many chains now, the original outlet at DVG Road, Basavanagudi is very popular for the tiffins /breakfast esp this sambar , Kharabhath , Shavige Uppittu (vermicelli Upma), Set Dosa . The cousin and me were particularly huge fans of its sambhar - a deep red Sambhar (Tiffin sambhar in Karnataka is a tangy, spicy gravy made with very little veggies and lots of spices and coconut, while this is the Tamilnadu version of Tiffin Sambhar), It was one of the first self-service eateries in Bangalore and opened as early as 1993. Given that its sambhar is one of the top selling items, the waiters happily dole out extra bowls of Sambhar as and when you ask.

My cousin brother mentioned here is a huge love of this sambhar and an Idli-vada-sambhar fan like me. So after gobbling the idli-vada, he used to go back for seconds and thirds of this Sambhar. Its flavour is unlike any other sambhar, and although my cousin now lives outside India, given his culinary and baking skills I think he makes this sambhar for himself.

I am so proud of the self taught baking lessons he's given himself (and I shall ask for his permission if I can share his Instagram handle here)  - the breads he's baked and posted are gorgeous and I am sure he would love this memory of slurping this Udupi style Sambhar.

August 5, 2019

5-min Dahiwali Hari Chutney - a Zero Cook, GF Dip for Kebabs and Tikkas

Mint as a herb has been known as a cure for stomach upset / bloating / flatulence along with helping in digestion. It’s also used in many mocktails / cocktails where it’s muddled and adds a lot of zing to the drink. We prefer mint in our chaats' Green Chutney , pudina thogayal ( a thickish chutney that’s eaten with rice and sesame oil) or even in jal jeera (a summer favourite drink at home). My favourite remains the Mint and Tomato Salsa (Vegan & GF)

Today I present  a new favourite  - Dhaba style dahiwala hari chutney- a gluten free dip that is served with tandoori dishes / Tikkas and kebabs at most restaurants and dhabas.  Super easy to make, I had served this with my Baked tandoori gobhi appetiser posted a few weeks ago. 

Some more dishes you may like with Mint:

Pudina ChutneyPudi (Spiced Mint Powder - Condiment)

Chutneywale Aloo (Baby Potatoes in a spicy minty sauce - GF and Vegan)

Super easy and delicious, this dip today requires less than 5 mins to blitz and serve. Make this for your next party / potluck and you are sure to have a lipsmacking dip to go with crudités, kebabs , and much more. 

Prep time - 15 Mins (even a overnight prep would help) ; no cook, makes ~ 100 ml of the dip

You would need:

Mint leaves / pudina - 2/3 cup (tightly packed)
Raw mango - 3 tsp (optional but recommended)
Salt to taste 
Coriander leaves - 1/2 cup ( I didn’t add)
Garlic - 2 cloves (I didn’t use)
Green chillies - 1 or 2 (adjust spice)
Sugar - 1/2 tsp
Chaat Masala  - 1/2 tsp
Roasted cumin powder - 1/2 tsp 
Lemon juice - 1/2 tsp (if the raw mango is not tart enough) 
Hung curd - 1/2 cup 

How to:
In a blender, blitz all ingredients except the hung curd to a smooth paste with 1-2 tsp water. Adjust salt and spice. Whisk the hung curd and add to the chutney. Refrigerate and serve. 

Mint or any other herb (except coriander / curry leaf) was to be used this week of foodiemonday bloghop in #207Herbalicious - a theme hosted by Swati. Swati’s blog is bursting with delectable bakes, UP’s regional cuisine and many more traditional dishes. 

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