Besan Ka Cheela / Gramflour Crepes / Dosa - Gluten Free & Vegan

Besan Cheelas are simple spiced gram flour pancakes from Indian cuisine. Cheelas / Crepes or Pancakes  of chickpea flour are know as Besan ka cheela/Gramflour crepes/Kadalamaavu Dosai.

Isn't it interesting that crepes / pancakes in India are referred to as, cheela's in Gujarat, Rajasthan and in the North and in the South they are call it dosai or dosa, since it's very similar to dosa only the names are different . But unlike the South Indian dosa,  there is no soaking of grains,  grinding and fermentation process.  This is an instant cheela / dosa recipe.

This is a simple and instant crepe/ pancake. Since it's made to chickpea flour in the south is called Kadalamaavu, hence it's Kadalmaavu Dosai. Its quick and very easy to make and can be made with readily available ingredients in your kitchen pantry. Cheela's can be enjoyed with a chutney or ketchup or any sauce of your choice.  It's quick and easy to make Indian breakfast or great evening snack accompanied with a cup of tea or coffee.

Ingredients
1 Cup Besan

2 Tablespoon Rice flour
3/4 Teaspoon Chilly powder
1/4 tsp Turmeric powder
A pinch of Baking soda
A pinch Asafoetida

1 Green chilly  - finely chopped 
Salt to taste
2 Tablespoon Coriander leaves - finely chopped
1 Spring Onion - finely chopped
1 Tomato - deseeded, finely chopped
Oil as required

Method 

Take all the dry ingredients in a bowl, to this add the chopped coriander leaves, green chilly, the spring  onion and tomato together and and mash it lightly with your hand. Gradually add water and mix it to a slightly thin batter (The batter should not be too watery or thick).

Keep the dosa griddle on a medium flame, grease it with a teaspoon of oil. Pour the batter in the center and spread it. Drizzle a teaspoon of oil and cook it for a minute.Now flip the dosa to the other side and cook it for a minute, add another tsp of oil. Remove it from the griddle.

Serve it immediately with coriander or mint chutney. 

My Notes

One important point while preparing this, it should be cooked in low medium flame until it becomes slightly crispy. Otherwise, you will get the raw taste of besan which you will not like.

These  should be served hot and crisp. 
Labels : Pancakes, Crepes, Dosa, Chickpea flour,Rice flour, Gluten free, Vegan, South Indian, Breads, Breakfast, Healthy, Instant Mixes

Almond Chicken Soup#Soupswappers

Its time to share our recipe with Soup Saturday Swappers today for which I am the host. The theme for this month is "Almonds".

I love this nut for all its nutrition and other benefits. I especially crave for the salted ones, these are tempting and can munch on them non stop.. really they are so addictive. If you can get a bag of these you must buy them. Coming to this soup I, have used the unsalted ones.. made Homemade Almond Meal, easy and simple to make.

Serves 5
Ingredients 
1 Chicken Breast - cubed
6 Cup Chicken Stock   OR

6 Cups Water + 1 Big Chicken Stock Cube
4 Tablespoons All Purpose Flour
2 Tablespoons Butter
3 Tablespoons Heaped Homemade Almond Meal 

½ Teaspoon Salt  or to taste
1 Cup Milk
½ Teaspoon Black or White Pepper Powder or to taste
Bread Croutons as required for serving
2 Tablespoons Fresh Cream for garnishing

Method

Melt butter in a pan, add chicken pieces till it turns pink to white. 

Homemade Almond Meal 

Then add flour with pepper , salt and almond meal, saute for 2  minutes, add stock, cook till chicken tender and soup thick, keep stirring , remove soup from the flame, add milk, sugar, salt, stir well and keep it again on medium low, cook for 5 minutes.  

Just before serving drizzle with cream.

Enjoy this soup with bread croutons.

Labels : Almond, Almond Meal, Chicken, Soup, Soup Swappers, Healthy, Main course, Appetizer

An InLinkz Link-up

Corn & Peas Tuna Puff Pastry Patties#FishFriday

Have a puff pastry sheet ready then this is really simple to put together. From start to finish takes less than 40 to 45 minutes with a simple ingredients, ta da you get freshly baked Tuna Puff Pastry Patties that’s deliciously crisp, piping hot from the oven. Instead of tuna, you can literally replace it with any other fish you love to eat too. 

Simply cut puff pastry, top with fillings, fold the sheet of puff pastry, egg wash and pop them into the oven. In 15 to 20 minutes’ time or slightly more of baking time, a lovely hue of perfectly golden pastry is ready to be served !

Come with us today as the Fish Friday Foodies share Picnic Fare.  I, am happy to be in Fish Friday Foodies  which is a group started by Wendy.  This gives me chance to try different recipes every month and Am loving it.

Makes 15 Patties

Ingredients

1 Sheet Puff pastry - this is Homemade 
1 Big Can Tuna chunks - drained (400 Grams Can )
1 Medium Onion - minced
1½ Tablespoons All Purpose Flour 

1 Cup Milk

1/4 Cup Boiled  Green Peas

1/4 Cup Boiled Sweet Corn
½ Teaspoon Lemon juice - optional
1 Tablespoon Butter

1/2 Teaspoon Black Pepper powder

1/4 Teaspoon Red Chilly Flakes

2 Tablespoons Corinader leaves - chopped

Salt to taste

1/4 Cup Grated Cheddar Cheese  or as required
For the Egg Wash:
1 Egg + 1 Teaspoon Water

Method

In a pan heat butter add the onions and saute till soften and transparent, add the flour and black pepper powder, chilly flakes saute for a minute, slowly add the milk stir continuously till it is thick, add the corn, peas and tuna chunks stir lightly till combined, taste for salt.  

Take off flame add the coriander leaves, lemon juice and cheese.  Mix well, keep aside to cool.

Roll the puff pasrty .  

Cut the puff pastry sheet into 4 inches broad and in long strips. Cut each strip into 8 inches long.

Egg wash the puff pastry at all the edges and place a tablespoon or two of the tuna mixture  at one end (see pic).

Fold  the puff pastry and  and press lightly to seal the edges.  Brush the top with egg wash.

Bake the puff pastry in a pre-heated oven at 200 degrees C for approximately 15  minutes,  after that reduce the temperature to 180 degrees turn the sides of the tray.  If you have kept two trays like I did then change the tray position too and keep it  for  another 10  to 12 minutes  or

until puffed, crisp and golden.
Remove from oven and serve.  Kids enjoyed these tuna patties.. "Dill Mange More"  was their tag line.😋😋

Labels : Homemade, Puff Pastry Sheet, Tuna, Puff Pastry Patties, Seafood/Fish, Picnic , Party pleasers, Fish Friday, Baked, Kids delight

An InLinkz Link-up

Black Bottom Apple Bundlets#BundtBakers

Today for Bundt Bakers I, am posting these beautiful and delicious Black Bottom Apple Bundlets. These are so cute, they do not require any icing or extra trimmings, they are so yum on it's own. 

By the way these are suitable for any occasion, a formal affair,  to a breakfast treat or will make an excellent dessert too, top them up with a scoop of ice cream - of your choice and serve.. yum yum..surely whoever part takes of this dessert are lucky to enjoy this.

For our event this month the theme is "Apples" and our Host is Wendy Thank you Wendy for hosting this event.

Few I, made in a aluminium bundt molds, these had to be loossend from the sides then unmold, the silcions one are the best for these Black Bottom Apple Bundlets.  

If you have any bundts remaining then refrigerate them. These taste yum even when cold.

Makes 12 bundlets

Ingredients
For the Apple topping
2  - 3 Big Apples - skinned and cubed
¼ Cup Brown Sugar
1 Tablespoon Heaped Unsalted butter
For the Cream Cheese topping
150 Grams Cream cheese
¼ Cup Brown Sugar
1 Large Egg 
½ Teaspoon Vanilla essence 
For the Black Bottom
¾ Cup All Purpose Flour
½ Cup Apple Juice
3 Tablespoons Oil
¼ Cup Brown Sugar
3 Tablespoons  Cocoa powder
1½ Teaspoon Apple Cider Vinegar
½ Teaspoon Vanilla essence
½ Teaspoon Baking soda
½ Teaspoon Cinnamon powder
¼ Teaspoon Salt

Method
For the Apple topping

In a pan cook apples, brown sugar and the butter , Cook, stirring once, 5 minutes or until apples are caramelized.

Let cool.
For the Cream Cheese topping

Meanwhile  in a bowl beat cream cheese, brown sugar, vanilla essence and the egg until smooth, light and fluffy . Set aside.
For the Black Bottom

In another bowl place the remaining  brown sugar, cinnamon powder, cocoa powder, flour, baking soda, salt, vanilla essence, apple cider vinegar, apple juice (except cooked apples) and whisk until well blended.

Divide evenly among  the bundts - at the bottom add a tablespoon cocoa mix then a heaped tablespoon cream cheese mixture, top each with a tablespoon apples.

These beauties are ready to go into the oven. 

Bake 20 to 25 minutes in a preheated oven at 180 degrees C or until cheese mixture has puffed and set.

Ready and out..hmmm

Cool them on a wire rack completely,  before removing from  the moulds.

Enjoy them with a cuppa or tea or coffee.

  Serve them as a dessert with a scoop of ice cream of your choice.. yum yum.

Labels : Bundt Bakers, Bundts, Apple, Black Bottom Apple Bundlets, Healthy, Cream Cheese, Baked

Take a look at the Apple Bundts other's are sharing today.
Apple Bundt with Caramel Glaze by A Day in the Life on the Farm
Apple Butterscotch Bundt Cake by Katin špajz|
Apple Crumb Ring Bundt by Living the Gourmet
Apple Zucchini Nut Mini Bundts by All That's Left Are The Crumbs
Black Bottom Apple Bundlets by Sneha's Recipe
Caramel Apple Bundt Cake by Merce`s Cake
Quinoa and apple bundtcake with rum by Cookpad
Reduced Carb Apple Pecan Spice Cake by Palatable Pastime
Toffee Apple Bread Pudding Bundt by Food Lust People Love
Vegan Apple & Oats Mini Bundt Cakes by Patty's Cake

Potato and Leek Soup#FantasticalFoodFight

It’s time for Fantastical Food Fight headed up by Sarah Ellis at Fantastical Sharing.   Since it's Julia Child's birthday today, Sarah asked us to prepare a Julia Child recipe.

 

 For this  recipe, made just a small change, instead of adding salt in the soup used a veg stock cube. Rest of the recipe is ditto her's.

Serves 2

Ingredients

1 Teaspoon Heaped Butter
1  Leek  - sliced thinly
3 Medium Potatoes - peeled  & thinly sliced
3  Cups Water
1 Veg Stock Cube or Salt to taste

Black Pepper  powder to taste

Method

Melt butter in a pot / saucepan over medium heat. Add the leek and saute for  a minute.  Add the potatoes, stock cube and water,  Place the lid on, simmer for 25 to 30 minutes or until potato is very soft.

Take  off flame and let it cool a little .  Then with a stick blender , blend until  for a second or two.  This soup should be grainy, thick and not smooth or liquidy.  

Serve it with a dash  pepper and enjoy this simple yet delicious soup.

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical Julia Child or Julia Child-inspired recipes this month !

Click on the hop link button to be transported to the other recipes:

Lables : Soup, Vegetarian, Leek, Potato, French Cuisine, Healthy, Fantastical Food Fight
An InLinkz Link-up

Carrot Paneer Parathas#BreadBakers

It's time for posting this month's Bread Bakers event for which the theme is "Breakfast Breads". Our Host is Felice Geoghegan, thank you dear for hosting this event.

Carrot Paneer Paratha is a soft and delicious flatbread served as a breakfast, filling and healthy. Have two to three of these and it keep's you going, full of energy, till past lunch time.

Ingredients
2 Cups  Heaped  Whole Wheat flour

2 Long Red  Carrots -  grated
150 Grams Paneer  - grated
1 Small Onion - chopperized
2  Green chillies - chopperized
2 Tablespoons Coriander leaves - chopperized 

1 Teaspoon Cumin powder

1 Teaspoon Amchur powder or to taste

1 Teaspoon Red Chilly powder or to taste

1 Tablespoon Heaped Ghee

Salt to taste
Water to knead
Method

Grate the carrots  and paneer, keep aside.

In a large bowl or plate (what we call thaal, paraat ) add the  wheat flour, grated carrot and paneer and rest of the ingredients mix well.  

Then add water 1/4 cup at a time and knead  into a soft pliable dough. Keep aside covered for 10 minutes.  

Then divide into equal balls

Dust the work surface with dry flour and flatten a ball of dough

roll it into  a circle / thick parathas.

Heat the tawa / skillet and roast the paratha till brown spots appear on the bottom side.

flip and roast till brown spots appear.

Drizzle oil on top and cook till golden brown.

In the same way roast / bake all the parathas

Serve hot 

Enjoy with curds or kethup.

My Notes

I prefer to use red carrots for flatbreads / parathas since they are soft and juicy.  

If you do not get these, the orange ones / Ooty carrotstoo are fine.  

Taste for salt and spices while kneading the dough. Adjust them according to your taste.

Labels : Flatbread, Breads, Bread Bakers, Parathas, Carrots, Paneer, Breakfast, Healthy,Whole Wheat Flour

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.


Blueberry Buttermilk Scones by Mayuri’s Jikoni
Breakfast Monkey Bread by Cindy's Recipes and Writings
Butter Enriched Milk Bread by Ambrosia
Carrot Paneer Parathas by Sneha's Recipe
Easy Sourdough Popovers by Cook's Hideout
Jalapeño and Cheddar Bagels by Karen's Kitchen Stories
Low Carb Cinnamon Raisin Biscuits by Palatable Pastime
Multigrain Aloo Methi Paratha by Sizzling Tastebuds
Paczki with Lemon Cream Filling by All That’s Left Are The Crumbs
Ponco - Bacon-fried Batter by Food Lust People Love
Spice Island Breakfast Muffins by A Day in the Life on the Farm
Vegetable and Tofu Steamed Bao by Herbivore Cucina
Yogurt Honey Wholemeal Loaf by Cook with Renu