Khameeri Puri #BreadBakers

Khameeri puri is made by using yeast (khameer). Khammer means yeast in Hindi. This dough is very soft, like a bread dough hence these cannot be rolled with a rolling pin, they have to be flattened by hand. If you do not want to make puris, you can make roti / flatbread and use to girddle to bake the roti's .

For this month's bread baker's event Hosted by Stacy Livingston Rushton and Kalyani , the theme is  Whole Grained Holiday Breads. 

Our meals are incomplete with breads, made these puris with Whole wheat flour and All Purpose flour. These Khameeri puris turn out so soft and delcious. I, make these so often most of the times as flatbread. Have these Khameeri Puris hot with jam and Ohh!! you are in heaven, seriously, try and let me know!  They can be had with any gravy or even with a topping of herbed mayo or hummus. 

2 Cups Heaped All Purpose Flour
1 Cup Whole Wheat flour
2 Tablespoon Ghee/ Butter
1 Egg
 1/3 Cup Yogurt - beaten
3/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
1 Teaspoon Instant Yeast
1 Tablespoon Sugar - powdered
1/2 Cup Warm Water or as kneaded
Water as required to knead the dough
Oil for deep frying

Sieved flours and baking soda, keep aside.

Mix warm water ,yeast and sugar, let it stand  for 5 minutes. Then add ghee / butter, yogurt and egg to the mixture and mix it well. 

In a food processor / dough kneader,  add the sieved flour,  salt and yeast mix, run it till the mixture is incorporated, then keep adding warm water little at a time till forms a soft and sticky dough.

Take it dough out on to oiled work surface and knead it  for 10  to 12 minutes by stretching and folding the dough , till it is soft and smooth.   Place it in an oiled bowl and cover it with wet muslin cloth till it double's in volume.  Depending on the room temperature, it may take an hour or more to rise.

Then deflate the dough and divide it into 10 or 12 equal parts.

In the meantime, place and kadai with enough oil for deep frying. Let the oil start heating.   Then start to make the puris.
Take a plastic sheet and oil it well.   Keep on stretching and flattening dough by oiling your hands and make a thick puri. 
 These puris are thick about half an inch, if  you  make thin ones they will not puff well, you  can cut it with a round mold to make them all same size.   
Check weather the oil is hot enough to fry the puri, take a small piece of dough and put into the  hot oil, if the dough rises immediately to the surface, then the oil is ready to fry the khameeri puri.
Now fry the khameeri puri into the hot oil on medium high flame and press them with a slotted spoon so that they will puff up evenly.  

When one side is just light golden, turn the sides and fry till both sides are just light golden.  Take them out on to a  kitchen towel to absorb excess oil. 

Like wise make rest of the puri's.
Enjoy these puffy khameeri puri's with a dip or gravy of your choice  OR   like me with a spoon of jam on each..hehe... enjoy !!

Labels : Breads, Flatbread, Deep Fried Bread, Khameeri Puri, Bread Bakers, Whole Wheat, Egg

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:
100% Whole Wheat Bread from Cook's Hideout
Eggless Whole Wheat Chocolate Cinnamon Rolls from Spill the Spices
Gingerbread and Oatmeal Bread from Mayuri's Jikoni
Kamut Cloverleaf Rolls from Cindy's Recipes and Writings
Key-Shaped Challah with Finger Millet from Sara's Tasty Buds
Khameeri Puri from Sneha's Recipe
Oats Whole Wheat Bread from The Mad Scientist's Kitchen
Santa Lucia Buns from Karen's Kitchen Stories
Slovak Pasca from Ambrosia
Spelt Banana Bread from Food Lust People Love
Swedish Limpa from Palatable Pastime
Whole Wheat Grissini from A Day in the Life on the Farm
Whole Wheat Stollen from All That's Left Are The Crumbs
Wholewheat Garlic Flavoured Monkey Bread from Sizzling Tastebuds 

#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


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Easy Plum Cake #BakingBloggers

This is a moist cake, with a tangy taste of fresh juicy plums.  Do try this cake when plums are in season.
3 large Eggs
1 Cup Granulated Sugar
1 Teaspoon Vanilla essence
1/3 Cup Vegetable oil (I used olive oil)
1 ¼ cups All Purpose Flour
1 ¼ Teaspoons Baking powder
8 Fresh Plums - pitted and halved
2 Tablespoons Brown sugar


Preheat oven to 180 deg C, lightly grease and line a pan with parchment paper.
In a mixing bowl,  whisk eggs and sugar until sugar almost dissolved. Add in vanilla essence and oil, mix well. 
Sieve over flour and baking powder, whisk till the flour mixture is fully incorporated and the batter becomes smooth. 
Pour half of batter into the prepared pan and arrange the plums cut side down, sprinkle with brown sugar.
  Pour the remaining batter , tap the pan lightly and bake for 45 to 50  minutes, or until golden brown and skewer inserted come out clean.
My hubby and friends simply loved this oozy plum cake. It is so moist and soft,  try it and Enjoy!!!

Sending these to Baking Bloggers, theme for the month is 

Filled Cakes, Host is Sau.

Labels : Cakes, Fresh Plums Cake, Easy, Healthy, Baking Bloggers
Check the bakes of our fellow baker's.

Bûche de Noël by Palatable Pastime
Chocolate Cherry Jelly Roll by A Day in the Life on the Farm
Chocolate Mint Torte by Karen's Kitchen Stories
Easy Plum Cake by Sneha's Recipe
Espresso Chocolate Cream Cake Roll by Cindy's Recipes and Writings
Triple Layer Chocolate Mousse Cake by Hardly A Goddess
Twinkie Bundt Cake by Making Miracles

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Alcohol Free Eggnog #FoodieExtravaganza

Traditional eggnog recipes are with eggs, milk, cream, nutmeg, and vanilla, bourbon or brandy. My mother used to make us drink eggnog, during winter and at other times when we were having terrible cold and cough. Sometimes with brandy added to it. My mother however never added cream and used the whole egg to make eggnog. So this my mother's recipe of Eggnog.
2 Eggs
1/4 Cup Sugar or to taste
2 Cups Milk
2 whole cloves
Pinch of cinnamon
A pinch of freshly grated nutmeg


Heat the milk, sugar and cloves, in a saucepan until the milk nearly comes to a boil.

In a large bowl, whisk egg well, keep adding half of the hot milk mixture into the eggs, whisking constantly while you add  all the milk. Strain the mixture through a mesh strainer to remove the cloves. Serve hot with a pinch of cinnamon powder and nutmeg powder.
How much I hated this when my mummy use to make me drink this early in the morning. I made and had this after so many years and enjoyed it. Sorry! Mummy for all the trouble I, gave you when you use to make this for me. Miss you and love you.  

Labels : Egg, Eggnog, Foodie Extravaganza Party, Healthy, Non-Alcoholic. Milk 

Event for Foodie Extravaganza for this month the theme is "Egg nog " our Host is Nichole Little, thank you dear for hosting this event. Take a look at the other recipes.

Family Style Non-Alcoholic Eggnog by Palatable Pastime
Eggnog Cookies by Caroline’s Cooking
Eggnog Cheesecake byKaren’s Kitchen Stories
Heavenly Almond Cookies by Faith, Hope, Love & Luck Survive Despite a Whiskered Accompice
Eggnog Tasting + A Classic Recipe by Culinary Adventures with Camilla
Eggnog Loaf by Passion Kneaded
Alcohol Free Eggnog by Sneha’s Recipes
Frosted Eggnog Cookies by A Day in the Life on the Farm
Cinnamon Streusel Eggnog Coffeecake by Food Lust People Love
Vegan Eggnog by Cookaholic Wife

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Vegan & Gluten Free French Tomato Soup #SoupSwappers

This month's soup swappers host is Sally of Bewitching Kitchen who choose  the theme French Soups .  I made this soup with Homemade French Onion Dry Mix  and used to make a Vegan  and Gluten Free  French Tomato Soup. This soup thickens as it comes to a boil, so there is no need to add any other ingredient to it.


4 Medium Ripe & Firm Tomatoes

1 Tablespoon Homemade French Onion Soup Mix
Salt to taste
1 Bay leaf

A Pinch of Sugar
A Leaf of Scallion Green - snippet 

In a pan boil the tomatoes in 1 cup water.  Then cool it and skin it, blend it well along with water.  Strain it.  Pour this into a sauce pan add the soup mix, scallions green, sugar  and bay leaf stir it well and place it on medium flame till it comes to a boil.  Keep stirring, taste for salt, add if necessary.  
Serve it and enjoy this vegan, gluten free , low calorie  French Tomato Soup.

Labels : Soup, French Cuisine, Tomato Soup, Homemade Soup Mix, Soup Swappers, Gluten free, Vegan, Low Cal, Diet Soup, Healthy
The recipe for the French Onion Dry Soup Mix will be posted soon.

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Bombil Samossa / Stuffed Bombay Duck #FishFriday

This is my Mummy's special recipe, she use to make this very often for us in different spices and filling. I, once made 40 of these for my friends who came from Canada and served these with Handbreads, they were a hit and these got over in a jiffy.
This fish has many names, we Mumbaikar's call it Bombil, some call it bummalo, the British and others who came to India call it Bombay Duck. There are many other stories found on the net regarding the name of the fish, which is true I, do not know, but,  Bombil / Bombay Duck  is a marine lizard fish found on the coastline of Mumbai and Maharashtra.  This is favorite fish of us Mumbaikar's.  Bombils in any form are enjoyed here, dried or fresh we love it.

Our Host Wendy for Fish Friday Foodies asked us to get creative and share some stuffed fish recipes.  I, decided to make my Mummy's favorite recipe, its a little time consuming but worth the effort.


6 - 8 Medium size Fresh Bombils

For the Red Masala Paste

5- 6 Kashmiri Red Chillies
4 Cloves Garlic
1 Teaspoon Level Cumin Seeds
1/4 Teaspoon Turmeric powder
2 Tablespoons Vinegar
Salt to taste

For the Stuffing

2 Medium Onions - finely chopped
1 Green Chilly - Finely chopped
2 Cloves Garlic - Finely chopped
2 Tablespoons Coriander Leaves - chopped
A pinch of All Spice Powder - optional
Salt to Taste
1 Tablespoon Oils

For  Coating 
1/2 Cup Rice Flour 
2 Tablespoons Cup  Fine Semolina  / Rawa
Oil as required for frying

Soak  the red chillies in warm water for an hour at least. 
Wash and clean the bombil, cut the head, lightly scrape it with a back if the knife to remove any dirt or scales on the body.  Then remove the side fins and trim the tail a little.

Now take the bombil on to a cutting board and slit it in the middle very gently, see that you do not cut it fully, then remove the center bone, keep aside like do it for the rest, apply salt and keep aside.
In the meantime grind the ingredients of the masala paste using only vinegar not water should be used.  

Now wash the bombil in fresh water and pat them dry with a kitchen towel.

Apply the paste to the bombil and keep in the refrigerator.

In the meantime lets prepare the stuffing
In a pan heat oil add the onions and rest of the ingredients and saute  it till the onion a translucent, then add a tablespoon or more (according to your taste  ) and fry it till  all the moisture evaporates and the stuffing is dry.  Keep aside to cool. Add the coriander leaves and mix well.

When the stuffing cools, place a tablespoon or more in the center and fold it to make triangle samoosa.
Mix the rice flour and semolina well, gently press each bombil into this mix and coat it nicely on both sides, like wise coat all the bombils and keep aside.
Heat a pan with 2 tablespoons oil on medium low flame and fry the bombils till golden brown and crisp. 
 Enjoy these with  Handbreads,    I, assure you you will love them. 

Labels :  Seafood/Fish, Bombils, Stuffed Fish, Red Masala, Onions, Garlic, Fish Friday, East Indian, Mumbai

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