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 international, snack

Lavash Crackers Recipe

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Lavash is a thin and crispy Armenian flat bread, prepared using refined flour, salt and oil.

I have used equal proportions of whole wheat flour and refined flour in kneading dough. You can also use multigrain flour to make them healthier. Also, use herbs/seasonings like Dry Parsley/ Dry Basil/Piri Piri/Dry Oregano/ Dry Rosemary to add flavor to lavash crackers.

Lavash Crackers can be had with any dip of your choice. I suggest having these crackers with healthy dips like HummusRoasted Red Pepper Hummus or Muhammara. You can also try Chilli Garlic Dip.

Enjoy lavash crackers along with healthy dips as snacks/appetizers.

INGREDIENTS

  • 1/2 Cup Whole Wheat Flour
  • 1/2 Cup Refined Flour
  • 1 Tsp Dry Yeast
  • 1/2 Tsp Sugar plus 1 Tsp Sugar
  • 1/2 Tsp Salt
  • 1 Tbsp Olive Oil (For Kneading)
  • 1 Tbsp Oil (For Baking)
  • 120-150 Ml Water (Approximate)
  • Dry Parsley/ Dry Basil/Piri Piri/Dry Oregano/ Dry Rosemary

imageMETHOD

FOR DOUGH:

  1. Dissolve yeast along with 1 Tsp sugar in 40 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 and add olive oil.
  4. Knead a soft dough using above ingredients and remaining water. You might have to increase/decrease 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.
  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 1-1.5 hours to double. Time will vary depending upon the warmth of place where dough is kept.
    You can put it inside a cupboard or microwave.
  9. Divide dough into 5 portions and make balls.
  10. Cover them and allow to rest for 15 minutes.
  11. Roll each portion  very thin and prick both sides using a fork.
  12. Grease both sides with oil and sprinkle seasoning as per your preference.
  13. Transfer each portion to baking tray (lined with parchment paper) and bake at 210°C for 7-8 minutes in a preheated oven till it is crisp and golden brown.
  14. Serve with Hummus or Muhammara.

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Posted in snack

Baked Mini Samosa Recipe

imageBaked Mini Samosa – Baked triangular outer-shell (made with refined flour) stuffed with a dry filling ( consisting of crushed bhujiya, coriander seeds, fennel seeds, dry mango powder, grated coconut, cashewnuts, raisins and a few powdered spices) .

Samosa is one such snack which almost everyone loves to gorge on. Since the time we moved to Pune , I have missed eating a good samosa which has a spicy potato filling, free of garlic. So, I decided to make them at home. I also experimented by baking a few of them. Believe me when I say this, baked samosas were very crisp and delicious. They were liked much more than the deep-fried ones. As samosas with potato filling can not be stored, I decided to bake them with a dry-filling.

So, one thing led to another and I ended up making a container full of crispy baked mini samosas for our tea-time snacks. I will now share the recipe so that you can bake them and enjoy their scrumptious taste.

You can store them in an airtight container for a week.

INGREDIENTSimage
For Samosa-Shell
  • 1 Cup Refined Flour
  • 1/2 Tsp Carom Seeds
  • 2 Tbsp Oil/Ghee
  • Salt
  • 3-4 Tbsp Water ( For kneading dough )

For Baking

  • 1 Tbsp Oil
For Dry Filling
  • 1/2 Cup Masala Bhujiya ( Coarsely crushed )
  • 1/2 Tsp Asafoetida
  • 3/4 Tbsp Coriander Seedsimage
  • 3/4 Tbsp Fennel Seeds
  • 1/2 Tbsp Sesame Seeds
  • 1/3 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • 1 1/2 Tsp Dry Mango Powder
  • 12 Cashewnuts ( Chopped )
  • 18 Raisins ( Chopped )
  • 2 1/2 Tbsp Grated Coconut
  • 3/4 Tbsp Powdered Sugar
  • Salt
  • 1 Tbsp Oil

 

METHOD

 For Samosa-Shell
  1. Add refined flour, carom seeds, salt and oil/ghee to a big bowl and mix properly. I used oil. Rub flour mixture with hands till you get a crumbly texture.
  2. Add water one tablespoon at a time and knead a firm dough. I needed 3 1/2 tablespoons of water to knead it. Amount will vary according to the quality of refined flour.
  3. Keep it covered with a damp kitchen towel for 30-40 minutes.
  4. Divide dough into 8 equal portions and roll them into balls.
  5. Flatten each ball and roll it thin.
  6. Cut it into 2 equal portions resembling a semi-circle.
  7. Keep one portion aside and keep the other one on a flat surface with circular side facing towards you.
  8. Brush half right side of horizontal part with water. Shape it into a cone in such a manner that both edges overlap each other a bit.
  9. Stuff with approximately one tablespoon filling.
  10. Seal both edges using water.
  11. Repeat the process with remaining portions and keep them covered with a damp cloth.
  12. Arrange them on a baking tray and brush oil gently on all sides of samosa.
  13. Bake at 180°C for 25 minutes in a preheated oven.
  14. After 10-12 minutes of baking, again brush samosas with oil and continue to bake.
  15. Once they are baked, consume immediately or store in an airtight container once they are cooled down.
For Dry Filling
  1. Crush masala bhujiya coarsely with hands.
  2. Heat oil in a pan and add asafoetida.
  3. Add coriander seeds, fennel seeds and sesame seeds.
  4. Once they are slightly browned, add grated coconut.
  5. Cook for a minute and add bhujiya along with chopped dry fruits.
  6. Also, add red chilli powder, garam masala, dry mango powder, sugar and salt. Be careful with quantity of salt as bhujiya also has salt in it. If you are using plain bhujiya, increase the amount of red chilli powder as per taste.
  7. Mix all ingredients properly and cook for two minutes.
  8. Turn off the heat and let mixture cool down.
  9. If mixture seems too dry, mix 1-2 teaspoons of water just to bind it together. Do not add too much water.image

 

Posted in snack

Stuffed Braided Bread (Multi-Grain) Recipe

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Lately, I have acquired an interest in baking bread and it is always a delight to eat a freshly baked bread at home. This stuffed braided bread recipe is my son’s favorite. I braid it in such a manner that it resembles a fish. And like any loving mom, I don’t leave any stone unturned to make him eat healthy and nutritious food. So, I stuff it with cottage cheese and lots of vegetables. You can add cheese as well.

Breads baked using refined flour are always lighter and fluffier. But, I try to bake healthier breads using whole wheat flour or multi-grain flour instead of refined flour. I have used Aashirvad multigrain flour plus maize flour, jowar flour and semolina along with refined flour in 60:40 proportion.

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INGREDIENTS

FOR DOUGH:

  • 100 Gms. Multigrain Flour
  • 100 Gms. Refined Flour
  • 1.5 Tbsp Maize Flour
  • 1.5 Tbsp Semolina
  • 1.5 Tbsp Sorghum Flour (Jowar)
  • 10 Gms. + 5 Gms. Sugar (Approx. 3 Tsp.)
  • 1.5 Tsp Dry Yeast
  • 3 Gms. Gluten (Approx. 1 1/4 Tsp)
  • 1 Tsp Salt
  • 15 Gms. Margarine / Butter / Olive Oil
  • 1- 1 1/2 Tsp Sesame seeds
  • 250-300 Ml. Water

FOR FILLING :

  • 100 Gms. Cottage Cheese (Crumbled)
  • 1 Small Green/Yellow/Red Bell-Pepper (Chopped)
  • 1 Small Onion (Chopped)
  • 1/2 Cup Frozen Sweet Corns (Boiled)
  • 8-10 Black Olives (Sliced)
  • 8-10 Jalapeno (Sliced)
  • 2 Tsp Dry Basil Herb Seasoning
  • 2 Tsp Dry Garlic Seasoning
  • 3 Tbsp Pasta/Pizza Sauce
  • Salt

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METHOD

FOR DOUGH:

  1. Dissolve yeast along with 5 gms. sugar in 60 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 refined flour, multi-grain flour,maize flour, semolina, sorghum flour, salt, remaining sugar, gluten and yeast mixture to a big bowl.
  3. Bring all ingredients together and add margarine.
  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. You can 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. Transfer dough to a greased bowl for second rise. Wait for it to double.
  11. Again, knock it to remove gas bubbles formed by yeast during rising process.
  12. Dough is ready to be shaped.

FOR FILLING :

  1. Mix all the ingredients and add salt as per taste.

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FOR ASSEMBLING:

  1. Divide dough into 3 portions. With the help of a rolling pin, roll a portion in an oval shape. Place filling in the center.Refer the image below for better understanding.
  2. Using a pizza cutter, mark equal cuts on both sides till the end. Leave a few inches at the top and bottom.
  3. Now, place left strip over filling followed by right strip. Repeat the process till last right strip has been placed over filling. Place a sliced olive to resemble a fish’s eye.
  4. Mark two cuts at the bottom to resemble fish’s tail.

  5. Place it on a baking tray and repeat with remaining portions.
  6. Let them rise for 40-50 minutes.
  7. Brush the top with milk and sprinkle sesame seeds over them.
  8. Bake at 180°C for 20 minutes in a preheated oven, till it is golden brown.

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Posted in Potato, snack, Uncategorized

Chilli Potatoes With Bell-Peppers Recipe

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Chilli Potatoes- One of very popular recipes of Indo-Chinese cuisine. It is served as a starter. This dish is full of varied flavors which complement each other very well . Some people add bell-peppers and some skip it. I am a fan of this crunchy and healthy vegetable. So, I like to use it in my dishes as much as I can.

It is a high calorie recipe as deep-fried potatoes have been used . But once in a while, you can indulge in it as its scrumptious taste surely justifies the calorie count.

This dish can be prepared very easily and quickly. So, prepare a large serving  and share it with your family/friends.

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Serves :2 

INGREDIENTS

  • 2 Medium Potatoes
  • 1/2 Medium Red Bell Pepper (Chopped)
  • 1/2 Medium Green Bell Pepper (Chopped)
  • 4 Spring Onion Bulbs (Chopped)
  • 2 Spring Onion Green Stalk (Chopped)
  • 18 Garlic Cloves (Chopped)
  • 1″ Ginger Piece (Grated)
  • 3 Dry Kashmiri Chillies (Deseeded and Broken into Half)
  • 3 Tsp Tomato Ketchup
  • 1 1/2 Tsp Chilli Vinegar
  • 1 Tsp Soya Sauce
  • 3 Tbsp Cornflour Powder
  • 1/2 Tsp Red Chilli Powder
  • 1 1/2 Tsp Red Chilli Flakes
  • 3/4 Tsp Sesame Seeds (Dry-Roasted)
  • 1 Tbsp Sesame Oil/ Any Cooking Oil
  • Oil for Deep-Frying
  • Salt

METHOD

  1. Cut potatoes vertically into long strips/wedges.
  2. Sprinkle cornflour powder, red chilli powder and salt over potatoes and mix until properly coated.
  3. Deep- fry at medium to high flame till potato strips/wedges turn golden brown.
  4. Transfer to a kitchen towel to absorb excess oil.
  5. Heat sesame oil in a pan and add chopped garlic and dry red chillies.
  6. Cook for a minute and add chopped spring onion bulb, stalk and grated ginger.Cook for 2 minutes at medium flame.
  7. Add green bell pepper and red bell pepper. Sprinkle some salt over vegetables and cook for 3-4 minutes.
  8. Add tomato ketchup, chilli vinegar, soya sauce and red chilli flakes. Also, adjust quantity of salt.
  9. Mix all the ingredients.
  10. Toss fried potatoes with vegetables and turn off the heat.
  11. Transfer to a serving platter and sprinkle roasted sesame seeds.

 

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 snack

Garlic Rolls ( With Whole Wheat Flour ) Recipe

   imageI have had this recipe in draft for long time but could not share it as I have not had chance to click pictures. Finally, here is this recipe for delicious garlic rolls. My son is fond of garlic bread but those available in food outlets are made with refined flour. So, I decided to make them more healthy (than the ones sold at food outlets) by trying garlic rolls with whole wheat flour. These garlic rolls are very crispy on the outside, soft inside and oozing with garlic flavor.

I have added garlic bread seasoning along with minced garlic. Garlic bread seasoning is easily available in the market / online stores. If you can not find it, double the quantity of minced garlic while making garlic spread. I had prepared a lot of dough, so I experimented with pizza rolls as well (as you can see in few pictures). Pizza rolls turned out be extremely delicious as well. I will share its recipe soon.

For now, gather ingredients and get ready to bake scrumptious garlic rolls.

Yields: 10-12 Garlic Rolls

imageINGREDIENTS

For Dough :

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

For Garlic Spread :

  • 3 1/2 Tbsp Butter (At Room Temperature)
  • 1 Tbsp (Minced) Garlic
  • 1 1/2 Tsp Garlic Bread Seasoning
  • 1 Tsp Mixed Herbs Seasoning

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 approximately 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 the dough properly.
  5. Stretch the dough back and forth using palm. Repeat this process for 10 minutes. Gimageently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  6. Pour 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. Now, prepare garlic spread by transferring all ingredients to a bowl and mixing them.
  10. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  11. Divide it into two portions.
  12. Roll one portion and spread garlic spread over it. Cut it into 5-6 strips using a pizza cutter and fold each strip till the end to form a roll. While rolling dough, try to roll it in a rectangular shape so that all rolls are of equal size. I rolled a circle and you can see that they are of uneven size. Repeat with another portion as well.
  13. Line baking tray with a parchment paper and transfer rolls to it. Let them rest for 30-40 minutes in a warm place for second rise.
  14. Preheat oven at 180°C.
  15. Gently brush top side of garlic rolls with some milk and sprinkle mixed herbs seasoning.
  16. Place baking tray in middle rack of oven and bake at 180°C for 25-30 minutes. They will turn golden in color and you will be able to hear a hollow sound if you tap them.
  17. Garlic rolls are ready. Transfer them to a platter and serve them hot.

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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 snack

Rajma Galouti Kebab Recipe


imageRajma, also known as kidney bean, is a popular dish of Northern India. It is usually paired with rice. Rajma/kidney bean boasts of its high fiber content and complex carbohydrate which aid in lowering cholesterol level. It is a low fat, high fiber food and  also has low glycemic index, so it is quite good for people trying to lose weight. It is also highly rich in antioxidants, important for boosting immunity. Benefits of eating rajma/kidney bean do not end here. It is also a wonderful source of lean protein and many other vitamins and minerals like vitamin B1, manganese, potassium and magnesium etc.

I have used soaked and boiled rajma to prepare these scrumptious kebabs. Rajma paste has been seasoned with various powdered spices to give it a delicious spicy flavor. These kebabs are very soft and just melt in mouth. I have pan- fried these kebabs with ghee/oil. Ghee gives it a nice aroma and enhances its taste. Rajma galouti kebabs are so flavorful that you will not feel the need to eat any dip/chutney. We relished it with simply a cup of hot ginger-tea.

Yields: 14-16 Small Round Kebabsimage

INGREDIENTS

  • 3/4 Cup Rajma (Soaked Overnight or For 7-8 Hours)
  • 1 Medium Onion (Chopped)
  • 4 -5 Garlic Cloves (Chopped)
  • 1 Tsp Chat Masala
  • 1 Tsp Paprika Powder / Red Chilli Powder
  • 1 1/2 Tsp Kitchen King Masala
  • 1 1/2 Tsp Garam Masala
  • 2 Tbsp Gram Flour (Besan)
  • Salt
  • 1/2 Tbsp Ghee +1/2 Tbsp Ghee
  • Oil /Ghee (For Pan-frying)

METHOD

  1. Soak rajma overnight or for 7-8 hours.
  2. Transfer rajma to a pressure cooker. Add salt and 1 cup of water to it.
  3. Lower the flame after one whistle and boil for 15-18 minutes at low flame.image
  4. In the meantime, chop onion and toss them with half a tablespoon of ghee till onion turns golden brown. Let it cool completely. Now, make a paste using mixer-grinder.
  5. Blitz cooked rajma in a grinder-jar to get a paste. Remember, rajma should be completely cooled down before grinding.
  6. Now, add chopped garlic cloves, chat masala, paprika powder, kitchen king masala, garam masala, gram flour and ghee. Mix all the ingredients.
  7. Shape them into round/ oval kebabs. You can also use bamboo skewers and wrap the mixture around skewers. Press the mixture lightly with palm to set it .
  8. Heat a monstick pan and drizzle a few teaspoons of ghee/ oil. Now, pan fry kebabs at low to medium heat.
  9. Scrumptious rajma galouti kebabs are ready to be relished.