Mixed Flour Instant Bhatura#BreadBakers

Bhatura is a leavened fried bread from the Indian cuisine and is served with Chickpeas gravy.  Bhatura or Bhature (plural) is one of the most popular Punjabi recipes. I have already posted a Yeasted Bhatura recipe. There is also another bhatura recipe that is made with yogurt. Will share that recipe too soon.

Ingredients
3 Cups All Purpose Flour
½ Cup Whole Wheat Flour
2 Tablespoons Fine Rawa
¾ Teaspoon Salt
2 Tablespoons Ghee
¾ Cup + - Club Soda  
Method

In a bowl take the whole wheat flour, all purpose flour, fine rawa, salt and ghee, mix all the ingredients well. Now add the club soda little by little, knead it into a soft dough.
Cover the dough and let is rest for at least 30 minutes.
For Frying The Bhatura

In the meantime as the dough is resting, place a deep frying pan/kadai with oil, let it heat on medium low flame.
After 15 minutes take the dough, divide it into round ball according to size of the bhatura you would like. 

Shape into round balls and roll them into 5 to 6-inch thick circle discs, I used a round cutter to make all the bhatura's same size.

The same way as you would fry pooris, the oil has to be moderately hot. Use medium to medium-high flame while frying. 

These will take a bit longer to fry than pooris, fry them till golden.

Drain them on kitchen paper napkins to remove the excess oil.
Continue to fry each bhature this way.

Serve the bhatura hot with any of the below chickpea recipes.
See here other Chickpea Recipes
Chole
Chole Sabzi
Pindi Chole 
White Kadala Curry 

Chole Methi 

Doubles Chickpea And Potato Curry 

Punjabi Chole - No Onion No Garlic

Labels: Instant Mixes, Bread, Bread Bakers, Fried Breads, Indian, Whole Wheat Flour, Fine Semolina

#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.

Mixed Flour Instant Bhatura from Sneha's Recipe
Trini Fry Bake from Food Lust People Love
Tangzhong Doughnuts from Karen's Kitchen Stories
Banh Tieu from Magical Ingredients

No Oil Less Salt Lime Pickle#SundayFunday

What do you do with the lime peels when you juice a dozen of limes? Here is No Oil Less Salt Lime Pickle. Quick and easy to make. This requires to be stored in the refrigerator and finished within a 2 weeks. If you want to store it longer then top it with oil at least an inch over the pickle then you can store this in your pantry shelf or for a month or more in the refrigerator.  

Ingredients
12 Lemon peel - cut into quarters
Salt to taste
Red Chilly Powder to taste
2 Tablespoons Sugar or Jaggery or to your taste

Method
To the lime pieces add salt and red chilly powder give it a good mix. 

Put this in a container with a lid, place this in a pressure cooker and steam it for one whistle on high flame, then reduce the flame to low and let is cook for 5 minutes. After 5 minutes switch off the flame. Let the cooker cool. Remove the container from the cooker.

Place this in a cooking pan with the sugar or jaggery along with cooked lime peels, taste for salt and red chilly powder. Add more accordingly. Cook this on low flame until the sugar or jaggery melts and you get a shine on top. Switch off the flame.  

Let this cool, store it in a sterilized glass jar. Enjoy!!

Labels: Pickle, No Oil, Leftover series, Lime, Sunday Funday, Instant Mixes

• Culinary Cam: A Citrusy Sweet and a Savory: "The Actual Good Meringue" Lemon Pie + Calamari-Lime Salad 
• Amy’s Cooking Adventures: Atlantic Beach Pie 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Deviled Eggs with Basil, Capers, & Lemon Zest 
• Cook with Renu: Fresh Mint Chocolate Lemon Bark 
• Mayuri’s Jikoni: Lemon Linguine
• A Day in the Life on the Farm: Margarita Tiramisu
• Sneha’s Recipe: No Oil Less Salt Lime Pickle 
• Palatable Pastime: Tropical Lemon-Limeade  

Bread Rasmalai#SundayFunday

Bread Rasmalai is the quick version of traditional Rasmalai. Instead of paneer, bread slices are used for soaking in saffron flavored thick milk. It's then garnished with chopped nuts. You will love this version of quick Rasmalai like we don, it's become one of our favorite sweets for a quick dessert.

Ingredients
4 Big Bread Slices
3 Cups Milk
1 Teaspoon Desi Ghee
3 Tablespoons Condensed Milk
¼ Cup Sugar
2 Tablespoons Each Almonds & Pistachios - chopped
¼ Teaspoon Saffron Strands 
½ Teaspoon Cardamom Powder

Method

In a pan add the condense milk and milk, cook on medium flame till milk is reduced to half and is thick, add saffron to the boiling milk, keep stirring then add sugar, keep stirring, till the milk has thickened. To this add in the cardamom powder, switch off the flame. When cooled pour the rabri into a bowl and chill it in the refrigerator.
In a another pan heat a teaspoon of desi ghee, fry the almonds and pistachio till slightly toasted. Keep aside.

Take bread slices, cut small circles from the bread slices.

Just at the time of serving take a bowl /plate, add a little of the prepared rabri just enough to soak the bread slices, place the cut bread rounds. Let them soak for few minutes.

Arrange the soaked bread gently into the serving platter. Pour the chilled rabri, garnish it with chopped pistachios and almonds.

Enjoy!!  
Labels: Sweets & Desserts, Bread Slices, Instant Mixes, No Bake Desserts, Sunday Funday  

For Sunday Funday- theme is Desserts  
Alle Balle Recipe by The Mad Scientists Kitchen
Berry Galette by Karen’s Kitchen Stories
Bread Rasmalai by Sneha’s Recipe
Classic Eton Mess by Food Lust People Love
Patriotic Jello Bars by A Day in the Life on the Farm
Strawberry Glaze Pie by Palatable Pastime
Strawberries And Cream by Mayuri’s Jikoni
Whisky Barrel Cake by Amy's Cooking Adventures

Instant Green Peas Crispies - Breakfast

This makes a filling and quick breakfast. These are healthy and made with a drop of oil.  See Notes before making these to make them perfect and practically oil free.

Makes 20 Crispies
Ingredients 

For the Crispies
1 Cup Packed Fresh Bread Crumbs
1 Cup Boiled Fresh Green Peas
2 Tablespoons Finely Chopped Capsicum 
2 Tablespoon Finely Chopped Onion
1 Green Chilly - finely chopped
½ Cup Fine Semolina1/3  Cup Yogurt - whisked
½ Teaspoon Red Chilly Flakes
½ Teaspoon Chaat masala
1 Teaspoon Heaped Salt or as per taste
½ Teaspoon Grated Ginger
200 Ml Water or as required to make a thick consistency
¼ Teaspoon Heaped Baking Soda
2 Tablespoons Finely Chopped Coriander Leaves 

Other Ingredients
Oil as required for frying
1 Teaspoon Sesame seeds
1 Teaspoon Mustard seeds
Method

In a large bowl  add the fine semolina, whisked yogurt and half of the water quantity.  Mix this well and keep it aside for the semolina to swell. 

In the meatime let's gather our remaining ingredients

In a small grinding jar add boiled fresh green peas and pulse it two or three time to make a coarse paste, add this to the semolina.  

Now add all the remaining ingredients like fresh bread crumbs  finely chopped capsicum, onion, green chilly,  chaat masala, salt,ginger, chilly flakes, coriander leaves mix well. Add the remaining water and make thick batter. Cover it and let it set for 5 mins. After 5 mins, check the consistency of the batter, if necessary add water ( I did not add more than 200 Ml water) .

Now  place a non stick pan ( I used an uttappam pan to make these it was perfect  to make these) add  few drops of oil and heat it. Add sesame seeds and mustard seeds a little of each. This is added each time to make a fresh batch of crispies.

Add Baking Soda to the semolina mix and whisk it very well. 

On low flame add a tablespoon of batter and cook until golden on one side then 

flip and cook on the other side until golden crisp. Take out after golden and crisp on outside.

I made few in a non stick pan too.

Your breakfast crispies are ready to serve. 

Enjoy these with a sauce or chutney of your choice. These taste good, without any accompaniments too.

My Notes

I used green, red & yellow capsicums, can use only green.  

If you use more than 1/4 teaspoon of oil for each crispies then they will become soft.  For them to be crisp from outside reduce the oil.  Use a good non stick pan to  make these practically oil free.  For the next batch used just a drop of oil to make these. 

Labels : Fine Semolina, Rawa, Green Peas, Yogurt, Breakfast, Healthy, Crispies, Instant Mixes, Low Fat

Instant Urad Dal Flour & Rava Medhu Vadas

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
1/2 Teaspoon Salt 
1½ Cups Water
Oil for deep frying

Method 

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

Now add the rava/semolina and beat again for 2 - 3 minutes.  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 Moong Dal Sambar for our Sunday lunch, a change from the routine food.  Enjoyed it thoroughly!!

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

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

Instant Onion Bread Uthappam

A simple instant breakfast or an quick easy dinner made with leftover bread, semolina  and buttermilk.

Ingredients 

7 Big Bread Slices - Used the sides slices of bread 

A Pinch Baking soda 

1/2 Cup Fine Semolina 

1/2 Cup All Purpose Flour 

1 Cup Water 

1 Cup Buttermilk 

Salt to taste 

1 Medium Onion - finely chopped 

5 -6  Curry Leaves - finely chopped 

1 Green Chilly- finely chopped  

2 Tablespoons Finely Chopped Coriander leaves 

Method 

Cut the the bread slices into small pieces and grind in a blender to make bread crumbs. Take this out into a big bowl, add pinch of baking soda in the bread crumb mixture and mix well. Keep aside.

In the same blender, add semolina, all-purpose flour, water, buttermilk, salt and grind to make batter to make it lump free. Keep this covered in the blender itself for 30 minutes or more.

After the soaking time blend the breadcrumbs into the semolina mixture to make a nice slightly thick batter. If necessary add more water.

Mix the onion, curry leaves, green chilly and coriander leaves with salt to taste and keep aside. 

Heat a hot griddle and drizzle little oil on it . 

Pour one or two ladles full of batter and spread the mixture gently in circular motion to make round uthappam. 

Immediately spread a little of the onion mix and press it with a spatula. Cover and cook the bread uttappam until done or golden brown at the bottom. 

Drizzle some oil on the sides and over the top of the uthappam.  

Flip the utthappam. and cook till the onion sides browns nicely. 

Serve hot with chutney, yogurt or sauce of your choice. This was our quick easy and light dinner.

Labels : Instant Mixes, Bread Uthappam, Leftover series, Bread Slices, South Indian, Onion, Curry Leaves, Green Chilly, Coriander Leaves, Kids delight, Breakfast, Healthy snacks, Savory Snacks