Red Pumpkin Paratha#BreadBakers

Red Pumpkin are just prefect to make some soft parathas. I used the boiled puree with some spices to knead the paratha dough. This parathas gives an excellent and eye pleasing colour with just a touch of sweetness as well. 

Serve this along with a dal, a chutney or a spicy gravy, trust me this incredible soft paratha makes an excellent meal to serve either as breakfast, dinner or else for a simple lunch.

Ingredients
1 Cup Cooked & Mashed Red Pumpkin
2 Cups Whole Wheat flour
½ Teaspoon Red Chilly Powder
2 Tablespoon Chopped Coriander Leaves
2 Tablespoon Oil
½ Teaspoon Cumin seed powder
½ Teaspoon Salt
Water as required
Method

Take the wheat flour, oil, salt, coriander leaves and all the spices along with mashed red pumpkin in a large bowl.
Add gradually water if needed , knead everything to a soft, smooth dough..keep aside for an hour.
Make 7-8 medium sized balls from the dough.
Dust each balls with all purpose flour and roll them as round disc with rolling pin.
Heat a non stick pan and drop gently the rolled parathas, drizzle few drops of oil cook on both sides until they get cooked. 

Serve hot with any dish.
Labels: Paratha, Flatbread, Bread Bakers, Red Pumpkin

#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 foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Pumpkin Breads.

I am hosting this month and decided to celebrate Fall and the upcoming Holidays by asking the others in our group to join me in sharing breads containing pumpkin.   Let's take a look at what everyone baked up...

• Food Lust People Love: Cheesy Pumpkin Scones 
• A Day in the Life on the Farm: Sourdough Pumpkin Bread 
• Karen's Kitchen Stories: Sourdough Pumpkin Rolls 
• A Messy Kitchen: Pumpkin Hazelnut Babka
• Sneha's Recipe: Red Pumpkin Paratha

Keto Halloween Quesadilla#SundayFunday

Halloween is the perfect time to have fun with your meal. This spooky Keto Halloween Quesadilla are so cheesy, yummy meal to enjoy! I'm using these Low Crab Coconut Flour & Oat Fiber Flatbread. 

Ingredients
2 Low Carb Flatbreads/Tortillas 
½ Cup Shredded Cheese or 3 Cheese Mexican blend
Tomato - cut into triangles
Method
Place a frying pan on low flame.

Using a sharp knife, cut out jack o’lantern eyes, nose and mouth into one of the tortillas.

Place it on a greased frying pan and cook one side till crisp.Fry the uncut one on side till crisp. 

On the crisp side of the uncut tortilla, sprinkle cheese on it.

Place the cut tortilla on top on which side is crisp.

Then lift it place it on the greased frying pan, cover with a lid and let it crisp on one side then flip.

cook that side till slightly crispy.

Place a cut tomato triangles and serve!

Labels: Halloween, Quesadilla, Cheese, Sunday Funday, Flatbread

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures and we are sharing "Halloween Recipes"

• Black and Orange Cookies by Karen's Kitchen Stories
• Halloween Focaccia by Sid's Sea Palm Cooking
• Keto Halloween Quesadilla by Sneha's Recipe
• Mummy Dogs by Culinary Cam
• Necromancer Gnocchi by Amy's Cooking Adventures
• Pumpkin and Apple Soup by A Day in the Life on the Farm
• Sloppy Monster Sandwich by Palatable Pastime

Bajri Tilachi Bhakri#BreadBakers

Its Makar Sankranti, to celebrate this Festival try this traditional Maharashtrian flatbread, Bajri Tilachi Bhakri. Bhakris are made primarily with hot water and millet flour. It needs to add hot water to make the dough which helps in rolling out easily.

The Bajra bhakri is mainly prepared in winter especially for the festival of Makar Sankranti in Maharashtra and is served with Bhogichi Bhaji. Pearl Millet commonly known as Bajra in India. Bajra Bhakri is naturally gluten-free. A great ancient nutritious grain which is a great energy source and hence is used as a part of the meal during winters to keep the body warm.
Ingredients
2 Cups Bajra Flour / Pearl Millet Flour
¼ Cup Sesame seeds /Til Seeds
Salt to taste
1 Cup +- Hot Water
1 Teaspoon Oil

Method
In a pot add a cup of water, with salt and oil, bring this to a boil, switch off the flame, add the flour and mix in well till no dry spots of flour is seen. Cover and let it cool a little when still warm knead to a soft smooth dough. Cover and let is rest for 5 minutes. Divide the dough into equal size balls.

Meanwhile heat tawa/griddle over medium heat. Dust your rolling surface with little flour. Take one portion of dough ball and with a rolling pin, roll it into a thin flat circle, the edges with start to crack, pinch them with your fingers or take a 6" or 7" cut it into a circle.

Place the roti over the pre-heated skillet and spread a little water on the surface of the bhakri. Now sprinkle some sesame seeds on the surface and press lightly with a flat spatula, so that the seeds stick to the upper part of the roti.
Turn over the roti and cook the other side for a few more seconds. Take a cloth and press the roti on all sides it will start to puff. When cooked remove it on to wire rack, smear it with ghee.

Similarly, prepare the remaining Bajri-til Bhakri and serve it with a dollop of ghee and Bhogichi Bhaji.

Labels: Bread Bakers, Flatbread, Millets, Bajra, Indian Breads, Maharashtra, Diabetic Friendly

#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 foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. This month’s theme is "Ancient Grains" .  

• Bajri Tilachi Bhakri from Sneha's Recipe
• Banana Millet Bread from The Wimpy Vegetarian
• Banana Oat Pancakes from A Day in the Life on the Farm
• Khapli Wheat Roti from Cook with Renu
• Milled Ancient Multigrain Bread from A Messy Kitchen
• Peanut Butter Ancient Grain Corn Muffins from Palatable Pastime
• Spelt and Poppyseed Sourdough Bread from Karen's Kitchen Stories
• Spelt Coconut Sourdough Bread from Zesty South Indian Kitchen
• Sprouted Spelt Banana Walnut Muffins from Food Lust People Love

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

Dhapate - Multigrain Flatbread#BreadBakers

Dhapate is a multigrain flatbread from Maharashtra and is mostly had for breakfast or an evening snack. This is made by mixing the flours along with spices. Dhapate is a like a sister of thalipeeth, since the method and spices used is more or less the same. It taste more delicious when had with freshly churned homemade white butter. What I love about making these that is takes just no pre preparation to make it and all ingredients are always there in your kitchen pantry.

Ingredients
1 Cup Jowar Flour/Sorghum flour
½ Cup Whole Wheat Flour
¼ Cup Besan/Chickpea flour
1 Small Onion - finely chopped
1 Green Chilly - minced
2 Cloves Garlic - crushed
2 Tablespoons Finely Chopped Coriander Leaves
½ Teaspoon Coriander powder
1 Teaspoon Ajwain/Carom seeds - coarsely crushed
1 Teaspoon Cumin Seeds - coarsely crushed
1 Tablespoon Sesame seeds
½ Teaspoon Turmeric Powder
½ Teaspoon Salt to taste
½ Teaspoon Red Chili Powder
Water - as required to make a soft dough
Oil as required

Method 

In a mortar and pastel, lightly pound the ajwain and cumin seeds.  

In a wide bowl add the flours, salt and dry spices and mix well. Then add the onions, green chilly, garlic and coriander leaves and mix well.

Now add water slowly to knead a soft dough. Cover and keep aside.
Heat a tawa or pan.

Make equal balls about 5 to 6.

Using a plastic sheet or a clean wet cloth, take one ball and press to form a circle using your fingers. You can even pat the rotis directly on the pan using wet hands. 

Make four or five holes in it( this allow the oil to seep in evenly). 

Place this on to hot tawa and peel off the cloth/plastic sheet. Add little oil in each hole. Cover with a lid, let it cook for 2 minutes. Take off the lid. 

Flip and cook on the other side till golden.

Serve with freshly churned homemade white butter or with a chutney or any sauce.

Enjoy these healthy and wholesome Dhapate's for breakfast. These are so filling that they will keep you energetic past lunch time.

Labels: Flatbread, Multigrain Flour, Maharastrian Cuisine, Maharashtra, Breakfast, Snack, Healthy, Vegan, Breads, Jowar, Millets, Bread Bakers

#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.

• Aromatic Multigrain Bread with Coriander and Fennel from A Messy Kitchen
• Dhapate - Multigrain Flatbread from Sneha’s Recipe
• Easiest Multigrain sourdough Bread from Zesty South Indian kitchen
• Fluffy Multigrain Pancakes from Food Lust People Love
• Multi-Grain Dinner Rolls from A Day in the Life on the Farm
• Roasted Potato Multigrain Bread from What Smells So Good?
• Spelt, Barley, and White Wheat Rustic Loaf from Karen’s Kitchen Stories