Posted in breakfast, snack

Sabudana Khichdi Recipe

IMG_6967Sabudana Khichdi is mostly prepared on occasions like navratri, chaitra navratri, mahashivratri etc. when a person observes “fast” or “vrat”.

Although everyone at my home finds it so delicious that I prepare it for breakfast/snack on any regular day as well.

Sabudana Khichdi is extremely easy to prepare. I usually soak it in a shallow bowl with proportion of sabudana to water being 1:2. Once sabudana is soaked well, I drain excess water (if any) using a large strainer and let sabudana sit for 15-20 minutes.

Some people use deep-fried potatoes and peanuts in it. I prefer to use boiled potatoes and roasted peanuts which I prepare using minimal drops of oil at low flame. Use sendha namak if you are making it for fasting purpose else regular salt can be used.

INGREDIENTS

  • 1 cup Sabudana (Sago/Tapioca Pearls) 
  • 1 Large Potato (Boiled)
  • 50 Gms. Peanuts
  • 2 Green Chillies (Finely Chopped)
  • 1/2 Tsp Black Pepper Powder
  • 10 Gms. Coriander Leaves
  • Salt
  • 2 Tbsp Oil

METHOD

  • Soak sabudana in 2 cups of water for 2 hours. They will double in size. Strain excess water (if any) and let sabudana rest for 20 minutes.
  • Cut boiled potato into small pieces.
  • Heat a few drops of oil in a non-stick pan and transfer peanuts to it.
  • Roast peanuts at a low flame till they are crunchy. Be Patient, this takes 15-20 minutes. Keep on stirring in between so that peanuts do not burn. Transfer peanuts to a bowl. I roast peanuts in advance and store in an airtight container.
  • Crush peanuts coarsely using mortar and pestle.
  • Heat oil in the same pan and add soaked sabudana with green chillies. Cover pan with a lid and let it cook for 3-4 minutes. You will see that sabudana becomes translucent when cooked.
  • Now add potato pieces, coarsely crushed peanuts, black pepper powder , chopped coriander leaves and salt.
  • Stir well and cook again for 2-3 minutes. Turn off the heat.
  • Transfer to a serving bowl and garnish with chopped coriander leaves and peanuts.

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Posted in breakfast

Garlic Toast With Roasted Marinated Peppers Recipe

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Garlic Toast With Roasted Marinated Peppers – Toasted homemade garlic loaf slices topped with a mixture of roasted bell-peppers, marinated with herbs and spices.

It is an oil free healthy breakfast recipe. Use of basil adds a lot of freshness to the toast and sumac powder along with vinegar provides tanginess to the mixture.

INGREDIENTS

  • 1 Red Bell-Pepper
  • 1 Yellow Bell-Pepper
  • 1 Green Bell-Pepper
  • 12-15 Basil Leaves
  • 4-5 Garlic Cloves
  • 3/4 Tsp Sumac Powder
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Chilli flakes
  • 1 Tsp Vinegar
  • Black Salt
  • Butter/Oil (Optional)
  • Cheese Spread (Optional)
  • Garlic Loaf

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METHOD

  1. Roast bell-peppers in an oven or directly on gas burner.
  2. Once they are cooled down, remove their skin and discard stem and seeds.
  3. In a big bowl, mix roasted peppers, basil leaves, garlic cloves, sumac powder, garlic powder, chilli flakes, vinegar and black salt.
  4. Keep the bowl refrigerated for 5-6 hours /overnight for flavors to develop and blend well with each other.
  5. Smear bread slices with butter/oil (optional) and top with cheese spread (optional) and marinated bell-peppers mixture.
  6. Toast bread slices in an oven at 210°C till they turn golden brown.
  7. Serve them hot and crispy with a hot cup of coffee/milk.img_5741

 

 

Posted in bread, breakfast

Bread Cones Recipe

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These light and fluffy bread cones are made up of refined flour and are extremely easy to prepare. Flour composition can be changed to 175 gms. of whole wheat flour and 75 gms. of refined flour. White sesame seeds and nigella seeds on bread cones add to their flavor. I have used kulfi cones (aluminium ones) for shaping them.  I used them as pav bhaji cones and cheesy pizza cones. My kid loved these bread cones. Yours will too 🙂 

These bread cones can be flavored with garlic and herbs like oregano, rosemary etc.  These bread cones will remain fresh for 3-4 days. So, you can prepare them in advance and store them. Fill them with your favorite stuffing and gobble them up.

Yields: 6 Bread Cones

INGREDIENTS

  • 250 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 75 Ml Milk
  • 100 Ml Water
  • White Sesame Seeds (For Sprinkling)
  • Nigella Seeds (For Sprinkling)
  • 2 Tbsp Oil 
  • Butter (For Brushing cones)

img_5693METHOD

  1. Dissolve yeast along with 1 tsp sugar in 50 ml. lukewarm water and set it aside for 8-10 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Knead a soft dough using food processor/stand-mixer. Add milk, remaining water and oil for kneading dough.
  4. Transfer dough to clean kitchen slab for further kneading.
  5. Stretch the dough back and forth using palm. Repeat this process for 2-3 minutes.
  6. Gently poke dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm wet cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
  9. Once dough is doubled, punch it to remove gas bubbles formed by yeast during rising process. Dough is ready to be shaped.
  10. Cover each  kulfi mould with aluminium foil.
  11. Divide dough into 6 portions. Roll each dough portion into long ropes.
  12. Roll dough rope onto mould in spiral fashion, starting from narrow tip of the cone mould.
  13. Place them on a baking tray and allow them to rest till doubled.
  14. Gently brush with milk and sprinkle white sesame seeds and nigella seeds.
  15. Bake at 210°C for 20 minutes in a preheated oven.
  16. Brush Bread cones with butter and place them on a wire rack to cool down.
  17. Once cooled, gently remove cone mould along with aluminium foil.
  18. Stuff them with your favorite filling and relish scrumptious bread cones.

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Posted in bread, breakfast

Muhammara Toast With Vegetables Recipe

img_5665Muhammara Toast With Vegetables- Simple recipe prepared by mixing Muhammara along with vegetables, spreading mixture on bread slices and finally toasting them. 

Muhammara is a hot pepper dip and forms an important part of Levantine and Turkish cuisine. It originated in Aleppo, Syria. It is prepared using  fresh or dried peppers, walnuts, breadcrumbs and olive oil. Sometimes, other ingredients like cumin powder, garlic, lemon juice, pomegranate molasses are added to enhance its flavor.

This dip does not only boasts of its taste but also of its health benefits. Its main ingredients-  red bell-pepper and walnut are rich in antioxidants. Red bell peppers are also an excellent source of Vitamin C and contain very good quantities of Vitamin A. Walnuts contain a good amount of Omega-3 fatty acids and vitamin E as well.

Hence, combining this delicious dip along with vegetables makes your toasts much more nutritious and scrumptious. I have used onion and bell-peppers as these were the only vegetables available in my kitchen. You can add sweet corns, broccoli , zucchini etc.

INGREDIENTS 

 

METHOD
  1. Cut bread slices into halves, forming triangles.
  2. Mix all ingredients (except bread slices) together in a bowl.
  3. Spread the mixture evenly on bread slices. I did not smear bread slices with oil/butter. But you do so on the bottom side of bread slices.
  4. Transfer bread slices to grill tray.
  5. Grill/Toast at 230°C for 12-15 minutes in a preheated oven.
  6. Serve them hot with a cup of coffee.

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Posted in breakfast

Stuffed Oats and Moong Dal Pancakes (Chila) Recipe

imageStuffed Oats and Moong Dal Pancake : Batter for these pancakes has been made with rolled oats and soaked moong dal. I have used a stuffing of cottage cheese, chopped onion, coriander leaves, piri piri seasoning and salt.
These pancakes are a perfect  combination of healthy as well as scrumptious breakfast. Very less oil is required if you use a nonstick pan for cooking these pancakes. Moong dal , as we all know, is known to be powerhouse of protein and Oats are rich source of dietary fibre along with being a good source of protein. 
Relish these pancakes with coriander chutney for breakfast. Good news for all moms – it is a kid friendly recipe too. 
Yields: 6 Small Pancakes
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INGREDIENTS
  • 3/4 Cup Moong Dal (Yellow)
  • 1/2 Cup Oats
  • 2 Green Chillies
  • 1 Tsp Garlic Paste
  • 1/4 Tsp Red Chilli Powder
  • 100 Gms. Cottage Cheese(Paneer)
  • 1 Large Onion (Chopped)
  • 1 Tsp Piri Piri Seasoning
  • 1 1/2 Tbsp Chopped Coriander
  • Salt
  • Oil ( For Cooking )

METHOD

  1. Soak yellow moong dal in water for 30-40 minutes.
  2. Transfer soaked moong dal, oats, green chillies, garlic paste, red chilli powder and salt to grinder jar.
  3. Blitz the mixture till you get a smooth batter. Use water as necessary.
  4. Grate cottage cheese and mix chopped onion, piri piri seasoning, chopped coriander leaves and salt along with it. 
  5. Heat a non-stick pan and smear it with a few drops of oil.
  6. Lower the flame and drop a ladle full of pancake batter on non-stick pan. Spread it into a small circle. Do not make it it too thin or too thick.
  7. Sprinkle stuffing over it and again drop a few teaspoons of batter over stuffing.
  8. Cook both sides till they turn golden at low-medium flame. Use a few more drops of oil if necessary.
  9. Continue with remaining batter.
  10. Serve hot Stuffed Oats and Moong Dal Pancakes with Coriander Chutney.

NOTES

  1. You can use green moong dal in place of yellow moong dal but pancakes taste better with yellow moong dal.
  2. Piri Piri Seasoning can be replaced with chilli flakes/chilli powder/chopped green chillies as per availability/taste.
  3. image

 

Posted in bread, breakfast, side dish, snack

Focaccia (Whole Wheat) Recipe

imageFocaccia – Italian Bread seasoned with olive oil and salt along with toppings of herbs, vegetables, cheese etc.

This recipe of Focaccia consists of 70% whole wheat flour and 30% refined flour. I have used mixed herbs seasoning here and topped Focaccia base with jalapeno and black olives. Either of Dried herb or fresh herbs can be used. You can change toppings as per your preference. I also tried a combination of bell-pepper, corn, olives, jalapeno and cheese on Focaccia. I baked Focaccia with only bell-pepper and mixed herb seasoning. Once it was baked, I added rest of the ingredients and baked again just enough for cheese to melt. It tasted delicious.

You can utilize any mould that you have in your kitchen, be it rectangular, square, round etc.

You can use Focaccia as open sandwich, pizza base or simply toast it.

Yields : 2 Small Focaccia / 1 Large Focaccia

imageINGREDIENTS

  • 175 Gms. Whole Wheat Flour
  • 75 Gms. Refined Flour
  • 1 1/2 Tsp Dry Yeast
  • 1 Tsp plus 1 Tsp Sugar
  • 1 Tsp Salt
  • 80 Ml. Milk
  • 70 Ml. plus 50 Ml. Water
  • 8-10 Black Olives (Chopped)
  • 10-12 Jalapeno (Sliced)
  • 1 1/2 Tsp Mixed Herbs Seasoning
  • 2 Tbsp Oil (For Kneading Dough)
  • 1/2- 1 Tbsp Olive Oil (For Brushing)

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METHOD

  1. Dissolve yeast along with 1 Tsp. sugar in 50 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Bring all ingredients together with and add oil.
  4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
  5. Transfer dough to clean kitchen slab for further kneading.
  6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. I preheated the oven for 2-3 minutes at its lowest temperature and kept the bowl inside oven. You can also put it inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Divide dough into equal parts.
  11. Take a greased mould and place one dough portion in it. Stretch dough till the edges of mould.
  12. Press stretched dough with fingers to create small wells and insert toppings in them.
  13. Brush top with oil and sprinkle mixed herbs seasoning.
  14. Rest it for sometime till dough is doubled in size.
  15. Bake at 180°C for 15-20 minutes and Focaccia is ready to be relished.

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Posted in breakfast, snack, Uncategorized

Masala Idli Tit-Bits With Veggies Recipe

The imageMasala Idli Tit-bits with Veggies is a perfect recipe for utilizing left-over idlis. It can be served either as a healthy munching snack or delicious breakfast dish. You can pack this dish for your kid’s tiffin as well.

Like my other recipes, this one is also a simple to prepare yet healthy and delicious to eat recipe. I have added vegetables like carrot and capsicum to make this dish more nutritious. It has south indian flavor (imparted by curry leaves and sambhar masala powder ) with a touch of chinese cuisine ( owing to the presence of garlic, soya sauce, vinegar and red chilli sauce).

All of us at home, relish this dish a lot. Now, I purposely cook extra idlis so that they can be futher utilized for this particular recipe 🙂

Serves: 2

INGREDIENTS

  • 10 Idli ( Cut into small pieces )
  • 1 Medium Onion ( Chopped )
  • 1 Medium Carrot  ( Chopped )
  • 1 Medium Green Bell Pepper  ( Chopped )
  • 5 Garlic Cloves (Minced)
  • 15-20 Curry Leaves
  • 2 Tsp Sambhar Masala Powder
  • 1 Tsp Chilli Flakes
  • 1/2 Tbsp Soya Sauce
  • 1/2 Tbsp Vinegar
  • 1 Tbsp Red Chilli Sauce
  • Salt
  • 1 1/2 Tbsp Oilimage

METHOD

  1. Heat oil in a kadai / frying-pan.
  2. Add curry leaves and garlic. Saute for a few seconds and add onion.
  3. Once onion is partially cooked, add chopped carrot.
  4. Cook for 3-4 minutes and add chopped capsicum.
  5. Sprinkle some salt and cook for 2-3 minutes. Do not cook for long else vegetables will lose their crunchiness.
  6. Now, add soya sauce,vinegar and red chilli sauce. Mix with vegetables.
  7. Add idli tit-bits / pieces to kadai /frying-pan.
  8. Sprinkle sambhar masala powder, chilli flakes and salt. Mix all the ingredients. Masala idli tit-bits with veggies are ready for you to savour.

NOTES

  1. One Idli can be cut into 5-6 pieces.
  2. You can add more veggies like beans, red bell pepper, yellow bell pepper, boiled babycorn etc.
  3. Reduce the quantity of chilli flakes and sambhar powder if you are making it for your kid.
  4. You can replace vinegar with lemon juice.

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Posted in breakfast, snack

Whole Wheat Rosemary-Garlic Bread ( No Butter ) Recipe

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This is a healthier version of garlic bread which does not use butter and is baked with just a tablespoon of oil. Dry rosemary herb and garlic cloves give this bread a delicious aromatic flavor. It is crispy on the outside and soft inside.You can serve it with a cheesy dip to your kids. They will surely relish it.

Served hot, whole wheat rosemary-garlic bread tastes delicious just with a cup of tea/coffee as well.

You can have it for breakfast / evening snack.

Serves : 2

For Dough :

  • 3/4 Cup Whole Wheat Flour
  • 1/4 Tbsp Active Dry Yeast
  • 1/2 Tbsp Sugar
  • 1/2 Tsp Salt
  • 1 Tbsp (Minced) Garlic
  • 1 1/2 Tsp Garlic Bread Seasoning
  • 1 1/2 Tsp Rosemary (Dry)
  • 1 Tbsp Olive Oil
  • Lukewarm Water (For Yeast Activation and Kneading Dough)

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METHOD

  1. Dissolve sugar in a few tablespoons of lukewarm water and subsequently mix yeast to it. Let it rest for 8-10 minutes for activation. You will see that some bubbles/froth will appear on top.
  2. Transfer whole wheat flour, salt and yeast mixture to a bowl.
  3. Bring all the ingredients together, using lukewarm water and knead a dough. You will need imageapproximately 1/3 cup of water for it. This may vary depending upon the quality of flour.
  4. Transfer this dough to a clean slab or a big wooden board for kneading it properly.
  5. Stretch the dough back and forth using palm. Repeat this process for 10 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  6. Pour half tablespoon of oil and knead again just for a couple of minutes.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. I preheated the oven for 10 minutes at its lowest temperature and kept the bowl inside oven.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Add minced garlic, rosemary and remaining oil to a bowl and mix everything.
  11. Pour the mixture over dough and knead it.
  12. Divide it into two portions.
  13. Shape each portion into a semi-circle.
  14. Line baking tray with a parchment paper and transfer semi-circles to it. Let them rest for 30-40 minutes in a warm place for second rise.
  15. Preheat oven at 180°C.
  16. Gently brush top with some milk and sprinkle mixed herbs seasoning.
  17. Place baking tray in middle rack of oven and bake at 180°C for 20-25 minutes. They will turn golden in color and you will be able to hear a hollow sound if you tap them.
  18. Whole Wheat Rosemary-Garlic bread is ready. Cut it into long strips and serve.

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Posted in breakfast, snack

Savoury Dhokla Bites Recipe

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Dhokla is one of the healthy and delicious snacks, eaten frequently at our home. This version of dhokla does not require any fermentation and just takes approximately 30 minutes to prepare this dish. Traditional version of dhokla requires sugar, lemon juice and a few spices to be cooked in water, which is then poured over dhokla pieces to make them wet and juicy . Savoury dhokla bites recipe is different from the traditional one. In this preparation, steamed dhokla has been cut into bite-sized portions and fried along with some green chillies, mustard seeds, curry leaves, coriander leaves, loads of grated coconut and red chilli powder. Lemon juice along with powdered sugar has also been added to enhance the flavor. These dhokla bites are extremely soft and moist. Sweet, tangy and spicy flavor of these dhokla bites complement each other perfectly.

My mother used to make this version of dhokla and we used to relish these scrumptious dhokla bites much more than the traditional ones.

Savory dhokla bites can be relished for breakfast / snack. You can also pack it for office.

Serves : 2-3 Persons

INGREDIENTS

For Dhokla Batter :

  • 1 Cup Gram Flour (Besan)
  • 1/4 Cup Yogurt
  • 3/4 Cup Water
  • 1 1/2 Tsp Lemon Juice
  • 1 Sachet Eno Fruit Salt
  • Salt
  • Oil ( For Greasing)

For Frying :

  • 4 Green Chillies (Slit and cut into half)
  • 16-18 Curry Leaves
  • 3/4 Tsp Mustard Seeds
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Cup (Grated) Coconut
  • 2 Tbsp (Powdered) Sugar
  • 4 Tsp Lemon Juice
  • 1/8 Cup (Chopped) Coriander Leaves
  • Salt
  • 1 1/2 Tbsp Oil

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METHOD

  1. Prepare a utensil for steamer by greasing it with some oil.
  2. In big bowl, add all ingredients for dhokla (except for eno) and mix everything with a whisk.
  3. Add eno and incorporate it well into above batter. You will see that batter starts to rise and double in size at this stage.
  4. Transfer batter immediately to the greased utensil and put it inside a steamer.
  5. Steam it for 10 minutes and insert a toothpick to see if dhokla has been cooked. If it comes out clean, batter has been properly cooked. If not, steam again for 3-4 minutes.
  6. Once dhokla has been cooled down, remove it from the utensil and cut into bite- sized portions.
  7. Heat oil in a big kadai and add mustard seeds, green chillies and curry leaves.
  8. Once mustard seeds begin to splutter, add turmeric powder and dhokla bites.
  9. Also add red chilli powder, grated coconut, lemon juice and sugar.
  10. Mix contents of kadai and adjust salt at this stage.
  11. Finally, add chopped coriander leaves and turn off the heat.
  12. Transfer scrumptious savoury dhokla bites to a serving bowl.

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Posted in breakfast

Savoury Sprouts Pancake Recipe

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One day, I was just looking at my refrigerator and thinking for ways to finish green gram sprouts (which I do not relish). Savoury pancakes with gram flour and lentils are usually prepared for breakfast in indian households but I had never heard of anyone making pancakes with sprouts. So, I just decided to experiment by making pancakes. First experiment yielded an average pancake. I was not happy with its texture. So, I decided to add some (soaked) husked green gram along with sprouts. And, the result was deliciously soft pancakes.

It is an extremely easy and nutritious recipe for breakfast. These savoury sprouts pancakes cook very quickly as well.

Lentils have a lot of protein and when sprouted, there is an enormous increase in their nutrition in terms of protein, vitamin C, vitamin K, B group vitamins etc. Protein-rich breakfast gives you a perfect start for the day and keeps you full for a long period.

You can add vegetables like onion, assorted bell peppers, carrots etc. to make pancakes more healthy. Eat them with freshly prepared coriander chutney.

Serves : 4-5 Medium Pancakes

INGREDIENTSimage

  • 3/4 Cup Green Gram Sprouts
  • 1/4 Cup Husked Green Gram (Yellow Moong Dal)
  • 1 Small Onion (Chopped) / Optional
  • 1/2 Green Bell Pepper (Chopped) / Optional
  • 1/2 Red Bell Pepper (Chopped) / Optional
  • 1 1/2 ” Ginger Piece
  • 1-2 Green Chillies
  • 1/4 Tsp Red Chilli Powder
  • Salt
  • Oil ( For Cooking Pancakes)

METHOD

  1. Soak husked green gram in lukewarm water for 30 minutes.
  2. Transfer sprouts , husked green gram , ginger and green chillies to imagea grinder-jar and grind with 2-3 tablespoons of water.
  3. Transfer batter to a big bowl and add red chilli powder and salt. Add a few tablespoons of water if batter is too thick. Batter should have a flowing consistency like a uttapam batter, so that it spreads easily on tava.
  4. Heat a non-stick tava and grease it with some oil.
  5. Pour some batter on tava and spread it by tilting tava.
  6. Sprinkle chopped vegetables on batter.
  7. Flip pancake when lower side is cooked.
  8. Turn the pancake again after a minute and brush top side of pancake with some oil .
  9. Flip the pancake again and cook top side with vegetables at low flame.
  10. Transfer pancake to a kitchen towel for absorbing excess oil.
  11. Serve with coriander chutney.