Instant Urad Dal Flour & Rava Medhu Vadas#AlphabetChallenge

These are instant and crispy, but not so spongy  like the freshly ground dal, but  taste delicious . Have these with this Sambar and you will enjoy this.   

The  key to make these light is to beat for at least 15 minutes with a electric hand beater till bubbles are seen and the batter is fluffy.

Makes 12 - 14 depending on the size
Ingredients
1 Cup Urad Dal Flour
4 Tablespoons Heaped Rice Flour
½ Cup Heaped Fine Rava /Semolina
½ Teaspoon Cumin seeds
1 Green Chilly -finely chopped
6 Curry Leaves - finely chopped
1 Tablespoon Finely Chopped Coriander leaves
½ Teaspoon Salt 
1½ Cups Water
Oil for deep frying 
Method 

With an electric hand beater whisk the urad dal flour with water( adding a little water at a time) till it forms a light & fluffy dough, for at least 15 minutes. When light, fluffy add rice flour, whisk till a thick & bubbly batter is formed.

Now add the rava/semolina and beat again for 3 minutes (it should be a thick dough like batter). Let it rest for 10 minutes. Then add chopped green chillies, cumin seeds, coriander and curry leaves.

Mix well and again keep it aside.

Let this rest  till oil is getting hot in a kadai.

When the oil is hot make small vadas and fry on medium flame till crisp and golden.

Enjoy!!

We had it with  Sambar for our Sunday lunch, a change from the normal food.  Enjoyed it thoroughly!!

Labels: South Indian, Instant Mixes, Snacks, Breakfast, Main course, Deep Fried, Vegan, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "I"

Alphabet Challenge Please add your Blog Name/ Blog URL/ Recipe Title in the corresponding weeks below Alphabet Challenge-Week I - Apr 23-Final

• Sneha’s Recipe: Instant Urad Dal Flour & Rava Medhu Vadas 
• Blogghetti: Italian Chopped Salad 
• Mayuri’s Jikoni: Ice Apple Salad 
• Jolene’s Recipe Journal: Ice Cream Wafflewiches 
• Food Lust People Love: Fresh Cherry Ice Cream 
• A Day in the Life on the Farm: Italian Ice 
• Karen’s Kitchen Stories: Iced Gems 
• A Messy Kitchen: Irish Colcannon Mac and Cheese 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sun-Dried Tomato & Kale Italian Pasta Salad 
• Culinary Cam: Es Teler (Indonesian Drunk Ice)

Stuffed Makhani Anda Paratha With Homemade Frankie Masala#SundayFunday

Paratha is an easy breakfast, lunch or dinner recipe. Have a Stuffed Makhani Anda Paratha which is protein packed and super healthy, it as has eggs, made with whole-wheat flour and a Homemade Frankie Masala which adds an extra oomph, what would one want more for a nice breakfast or a meal in itself. Stuffed Makhani Anda paratha, is stuffed buttery egg paratha, an easy Indian brunch or meal in itself made with egg-stuffed in chapati dough rolled and cooked on a griddle.

Ingredients

For the Dough
2 Cups Whole Wheat Flour 

Salt to taste

Water as needed
For the Stuffing

3 Egg - boiled , peeled & grated
2 Medium Boiled Potato - Grated - for binding 

1 Teaspoon Heaped Homemade Frankie Masala
1 Green Chilly - finely chopped 

2 Tablespoon Chopped Coriander leaves 

Salt To Taste 

½ Teaspoon Roasted Cumin powder 

¼ Teaspoon Garam masala powder
1 Tablespoon Heaped Mayonnaise 

1 Teaspoon Chilled Butter - grated 

Method

For The Stuffing

Boil the eggs and refrigerate them for 2 hours at least ( this makes a it easy to grate it).
Grate boiled eggs and potatoes. Mix all the given ingredients for the stuffing well. Taste for seasonings or add as required according to your taste. 

Make equal size balls.
For The Dough

Take the flour, salt into a large bowl, mix well, add water little at a time and knead it into soft smooth  dough. Keep it covered for at least 20 minutes. Then divide the dough into ball smaller than the size of the filling.

Take a ball of dough roll it into a small circle add the stuffing in between

then close it remove any excess dough.

Press the edges using hands and just roll edges of the paratha.

Roll it into a medium thick paratha, dusting the work surface with flour generously. Place each paratha on a parchment paper or a brown paper ( this become easy to lift and place it on the griddle, chances of the paratha breaking is nil).

Heat a griddle / tawa, when the griddle is hot then just the paper along with paratha and place it on the griddle and take off the paper. Let this cook on medium low flame till one side is done then flip it and and cook the other side, brush a little butter on both sides, till golden brown spots appear. 

Take this on to a serving plate. 

Enjoy with yogurt, pickle or ketchup. A delicious and filling brunch.

Homemade Frankie Masala

2 Tablespoon Red Chilly powder
2 Tablespoon Amchur powder
1 Tablespoon Chaat Masala
2 Tablespoon Coriander Powder
1 Tablespoon Cumin Powder
1 Teaspoon Garam Masala Powder
½ Tablespoon Salt
Method

Mix well and ready. I use this in many of my recipes, this is as good as an all purpose chapati masala which adds an extra oomph to any dish you prepare.

Refrigerate this masala for better shelf life, to retain it flavor and color. 

Lables: Breakfast, Egg, Mashed Potatoes, Whole Wheat Flour, Paratha, Indian Breads, Main course, Stuffed Flatbreads, Healthy, Breads, Homemade, Frankie Masala, Masala

• A Day in the Life on the Farm: Canned Smoked Salmon Dip 
• Karen's Kitchen Stories: Cinnamon Nut Roll Coffee Cake 
• Amy's Cooking Adventures: Resurrection Rolls 
• Culinary Cam: Smoked Salmon Bagel Brunch Bar 
• Sneha's Recipe: Stuffed Makhani Anda Paratha With Homemade Frankie Masala 

Baked Beans Bruschetta#SundayFunday

A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.

Ingredients
1 French Loaf - cut into 1-inch thick slices
1 Cup Baked Beans
1 Small Onion - chopped
1 Small Green Bell pepper / Capsicum - chopped
1 Teaspoon Heaped Italian seasoning
Grated Cheddar cheese as required
1 Tablespoon Chopped Coriander Leaves
Salt to taste
1 Teaspoon Oil 

Method

Preheat oven at 200°C with both the elements on.
In pan heat the onion sauté the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and sauté for a minute. Taste for salt add if necessary, take off flame and cool it a little.

Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.

Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200°C or till the cheese melts.

Ta..da..  breakfast is  ready .

You might also like to look at this recipe
Cheesy Bruschetta 
Labels: Breakfast, Appetizer, Kids delight, Baked, French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Grill Cheese Month, check the recipes shared..

• Baked Beans Bruschetta by Sneha's Recipe
• DIY Grilled Cheese Bar by Culinary Cam
• Grilled Cheese and Avocado by A Day in the Life on the Farm
• Grilled Provolone with Turkey, Prosciutto, Spinach, and Jalapeños by Karen's Kitchen Stories
• Home Cured Corned Beef and Gruyère Toasties by Food Lust People Love
• Jalapeño Popper Grilled Cheese by Amy's Cooking Adventures

Lummur - Icelandic Oatmeal Pancakes#EatTheWorld

These thick oatmeal pancakes are the traditional food served for New Year in Iceland. Celebrated on the Third Thursday in April, it marks the end of winter and the beginning of summer which is observed as a national bank holiday. This breakfast is made from leftover oat porridge. Another best way to use leftover porridge.

These pancakes are, soft, delicious and HEAVENLY! My family absolutely enjoyed them. The combo of the oatmeal, cardamom and raisins, give a wonderful and sweet taste to the pancakes. They are best fresh and still warm but they keep quite well, you can take them with you for tiffin too. 

I have enjoyed these pancakes in Iceland for breakfast. We stayed in homestay, so got to enjoy authentic Icelandic food.  

Makes 12 pancakes
Ingredients
300 Grams Cooked Oatmeal - cooled
150 Grams All Purpose Flour
2 Teaspoons Sugar
1⁄4 Teaspoon Salt
2 Teaspoons Baking powder
2 Eggs
1 Teaspoon Cardamom powder
2 Cups Milk
50 Grams Raisins - optional
Method

Stir flour, sugar, salt and baking powder into the cooked oatmeal.
Add eggs and cardamom powder. Stir in the milk and make a smooth batter. Add raisins and mix well.

Heat a nonstick pan and brush it with butter or desi ghee. Pour a ladle full and make round pancakes. I used my small pancake pan and made all the pancakes the same size.

Fry on hot pan like pancakes. Enjoy with a cube of butter. These are soft and taste good without any syrup.

My Notes

I, have used oats bran, you can use any oats you like. The quantity of milk may vary according to the moisture in the cooked oatmeal. So add milk a little at a time, as you are whisking to make a pancake like batter. I used the stick blender to make a smooth and lump free batter. Although raisins are optional but would suggest adding it since it renders a sweet taste to the pancakes. You do not need any syrup to be added, you can have them just as it is, they taste so good.

Labels: Pancakes, Eat the World, Oats, Iceland, Breakfast, International Cuisine

For Eat The World we are sharing recipes of Iceland. 

• Laufabraud by A Day in the Life on the Farm
• Lummur - Icelandic Oatmeal Pancakes by Sneha's Recipe
• Piparkökur (Icelandic Pepper Cookies) by Amy's Cooking Adventures
• Pylsur Ein Með Öllu ('One with Everything' Hot Dog) by Culinary Cam
• Salkjöt og baunir by Pandemonium Noshery  

Hash Brown Omelette With Egg#SundayFunday

Crispy golden hash browns omelette of awesome deliciousness. Try this and you will definitely love it.
Ingredients
2 Medium Potatoes - shredded
1 Medium Onion - finely chopped
1 - Green chilly - finely chopped
2 Eggs
1 Teaspoon Milk
Salt to taste

A Pinch Turmeric powder
A Pinch Black Pepper powder
Oil for frying
2 Tablespoons Finely Chopped Capsicum

Method

Beat the eggs with milk, salt and a pinch of turmeric, keep aside.
Heat a teaspoon oil, add onion, fry till translucent. Take it out to a bowl add the capsicum , green chilies mix well add salt to taste.

Grate the potatoes in a bow of water. Squeeze all the moisture by placing it in a cloth.
Heat a tablespoon of oil in a non stick pan and spread the grated potatoes like an omelette and sprinkle a pinch of each salt and pepper, cook on low flame for 5 minutes until golden. 

Then spread the onion and capsicum mixture evenly on top cover and let it cook for 2 minutes. 

Open the lid and spread the eggs evenly on top by tilting the pan so that the eggs spread to the edges. 

Cover and let it cook for another 3 - 4 minutes or till the top is set.  

Then flip it on to a plate. Grease the pan with a teaspoon of oil place the top side down and let it cook for 2 minutes. Remove it on to a serving plate. 

Serve with Homemade Keto Chipotle Sauce. Enjoy with toasted bread slices or with Phulka.

Labels: Potato, Breakfast, Hash Brown, Brunch, Egg, Vegetarian, Main course, Omelette, Serves One, International Cuisine, Sunday Funday

Today For Sunday Funday we are sharing Egg Recipes.
Food Lust People Love: Cheater Chawanmush-Savory Egg Custardi
Amy's Cooking Adventures: Egg Drop Soup
Mayuri's Jikoni: Easy Migas Recipe
A Day in the Life on the Farm: Garden Vegetable Deviled Eggs
Sneha's Recipe: Hash Brown Omelette With Egg
Karen's Kitchen Stories: Stir-Fried Eggs and Velvet Shrimp  

Qutab / Kutab – Azerbaijan Stuffed Flatbread#EatTheWorld

Qutab is an Azerbaijani flatbread. It is in the shape of crescent and is filled with a variety of ingredients. Qutab has many variations depending on the filling used, they are stuffed with greens, pumpkin, cheese or meat, you can go creative on the fillings. Qutab are cooked on a convex griddle known as saj. Quatb is usually served with yogurt, green coriander, sumac and fennel.

Makes 2 Breads
Ingredients
For The Dough
150 Grams All Purpose Flour
¼ Teaspoon Sugar
½ Teaspoon Salt
Water as needed
For The Filling
150 Grams Greens & herbs of your choice ( sorrel, spinach, parsley, scallions, coriander, dill, mint)
100 Grams Feta Cheese
1 Cube Processed Cheese
1 Tablespoon Olive Oil
Salt & Black Pepper to taste
Butter or Olive oil - for brushing
Method
Wash the greens well and let them dry.

In a bowl add flour , salt and mix well. Then add in the water a little at a time, mixing until the dough slightly comes together.
Knead in the bowl with your hands until there's no more flour left. Turn onto a floured work surface and knead until the dough is relatively smooth. If the dough seems sticky, sprinkle some more flour as you knead. Don't add too much - around 2-3 tbsp. The dough should be soft and a bit tacky.
Form the dough into a ball and place in an oiled bowl. Cover and let rest for an hour.

Chop the greens. Add little salt and let is rest for 10 minutes, then squeeze out all the moisture.
When you’re ready to form Qutabs, mix the squeezed greens with, cheese, olive oil, salt and pepper.
Heat a cast iron pan over medium to high heat.

Divide the dough into 2 equal pieces. 

Roll out each one into very thin circle, as thin as you can. 

Place half of the filling into one side of the circle. 

Fold it so it has shape of a half moon. 

Press the edges and transfer Qutab into the skillet.

Cook Qutab covered on low for 5 -6 minutes on each side. 

When one side is cooked

then flip is gently and let it cook till golden.

Remove from the pan and brush with olive oil or butter.

Serve right away with sour cream or yogurt or on its own as a side dish. These were so good, do try and you will love it!

Labels: Flatbread, Appetizer, Breakfast, Azerbaijan, International Cuisine, Eat the World

• Pandemonium Noshery: Lamb Piti
• Sneha's Recipe: Qutab / Kutab – Azerbaijan Stuffed Flatbread
• A Day in the Life on the Farm: Shirin Chorek
• Amy's Cooking Adventures: Sweet Turmeric Milk Bread (Shirin Chorek)
• Culinary Cam: Üç Bacı (Three Sisters) - Azerbaijani Dolma