Upvasache Pattice#EatTheWorld

Upvasache Pattice or Vrat Pattice is a crispy, savory-sweet potato pattice stuffed with grated coconut is popular in Indian fasting cuisine, it's an easy deep-fried mildly spiced. It's gluten free, vegan & mouth melting. I make this so many times that, now I, fry these in appe pan and they are as crisp as the ones deep fried.

Ingredients
1 Cup Freshly Grated Coconut
2 Green Chillies - finely chopped
½ Inch Pieces Ginger - grated
3 Tablespoons Roasted Peanuts
Salt to taste
1 Tablespoon Caster Sugar
1 Tablespoon Finely Chopped Coriander Leaves - optional
¾ Cup Boiled & Mashed Potato
3 Tablespoons Sabudana/Tapioca Powder
2 - 3 Tablespoons Sabudana / Tapioca Powder - for coating
1 Cup Yogurt
3 Tablespoon Caster Sugar
Oil - as required for frying
Method
For The Filling

Grind the ginger, green chillies and coconut to a very coarse paste without adding any water. Take this out on to a bowl, add peanut powder, sugar, salt, coriander leaves mix well and form small balls keep aside.
For The Covering

In a bowl add mashed potatoes, salt to taste, sabudana powder and mix well, knead well. Make equal size balls bigger than the filling and make a cup and add the filling and tightly seal it, roll into again into a smooth round ball. 

Roll this filled pattice in roasted sabudana powder and keep aside, like-wise make all the pattice.

Heat oil on medium high flame, 

fry them till golden on all sides or fry them in the appe pan.

Serve with whisked yogurt or vrat chutney. Perfect Tasty snack that can be had during fasting.

Labels: Indian, Vrat, Potato, Gluten free, Vegan, Deep Fried, Patties, Millets, Sabudana, Eat the World, Peanuts, Appe Pan

For Eat The World this September will be our 100th post celebrating foods from around the world. Let's commemorate this by celebrating recipes from our individual heritages.
Here I am sharing a recipe from Indian Cuisine, since this is month of Sharvan here is a fasting recipe.

• Culinary Cam : Exploring the Culinary Heritage of My Hapa Haoles with Filipino, Swedish, Portuguese, German, and Irish Dishes 
• A Day in the Life on the Farm: French Canadian Meatball Stew 
• Sneha's Recipe: Upvasache Pattice 
• Amy's Cooking Adventures : Zucher Kuka

Ragi Nankatai#SundayFunday

Ragi Nankhatai or Finger Millet Cookies are crispy yet soft, light and crumbly melt in mouth cookies with delightful cardamom nutmeg flavor.
Ingredients
130 Grams Ragi Flour
30 Grams All Purpose Flour
5 Grams Whole Wheat Flour
100 Gram Granulated Sugar - powdered
85 Grams Vegetable Shortening
15 Grams Salted Butter
¼ Teaspoon Baking Powder
¼ Teaspoon Cardamom Powder
¼ Teaspoon Nutmeg Powder
Method

Beat well the vegetable shortening, butter and sugar well till light and fluffy. Then add all the flours , baking powder, cardamom nut & meg powder, mix well lightly with a spatula to form a dough. Take this on to work surface and bring it together to form a soft dough. Form into small nankatai's place chopped nuts on top. Arrange them in baking tray. Bake in the preheat oven at 160°C with both the elements on for 18 to 20 minutes.

These cookies will stay good for 2 - 3 months in a airtight container in the pantry shelf.

Labels: Ragi, Millets, Cookies, Sunday Funday

For Sunday Funday we are sharing "Cookie Recipes" 

• Candied Orange Peel Chocolate Chip Cookies from Amy’s Cooking Adventures 
• Cottage Cheese Chocolate Chip Cookies from A Good Life
• Eggless Wholewheat Custard Powder Coconut Cookies from Sizzling Tastebuds 
• Fig Newton Swirl Cookies from A Messy Kitchen 
• Frosted Cake Cookies from Karen’s Kitchen Stories  
• Marbled Tahini Cookies from Culinary Cam 
• Peaches and Cream Rustic Thumbprint Cookies from Faith Hope Luck and Love Despite a Whiskered Accomplice 
• Ragi Nankatai from Sneha’s Recipe 
• Strawberry Cake Mix Chocolate Chip Cookies from A Day in the Life on the Farm 
• Thandai Cookies from Mayuri’s Jikoni 
• Tropical Treat Gluten Free Cookies from Sid’s Sea Palm Cookies
• Vintage Pecan Icebox Cookies from Food Lust People Love 

Sabudana Vada#SundayFunday

Sabudana Vada is a vrat ka khana.  In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. 

It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion.  These crunchy vadas simply melt in the mouth… leaving the stomach full while the tongue craves for more.
Makes: 6  Vadas
Ingredients 
1 Cup Sabudana
2 Large Potatoes
3 Tablespoon Roasted Peanut - coarsely powdered
2 Tablespoon Lemon juice
1 Tablespoon Cumin seeds
1 Tablespoon Roasted Cumin powder
2 Tablespoon Coriander leaves - finely chopped
2 Green Chilies - finely chopped
1/2 Tablespoon Sugar powder
1 Teaspoon Salt /Sendhav Namak or as per taste
Ghee or Oil for frying
For the Green Coconut Chutney
A handful Each Coriander and Mint leaves
2-3 Green chillies (or as required)
1 ½ Teaspoon Lemon juice

Salt to taste/Sendhav Namak
1/2 Cup Packed Fresh Coconut - grated
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
Salt to taste
Method 
For The Green Coconut Chutney

Grind the coconut, coriander leaves, the mint leaves, green chilies, lemon juice and a little salt, sugar to a fine paste.  Remove in a bowl and refrigerate till needed.
For the Vadas

Wash sabudana 3-4 times and soaked overnight in the water or for 4 -5 hours . Keep water level same as level of sabudana.

Boil and mash the potatoes. Add sabudana and rest of the ingredients. 

Combine everything with your hand.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.

Serve hot with green chutney or any sauce. Have these hot, when cold they are chewy.  

My Notes

Quantity of potatoes should be just sufficient to hold sabudana. 
Do not soak sabudana in too much of water. If its there, drain out excess water from sabudana before mixing with potatoes.

You can even add 2 teaspoons of rice flour while mixing for more crispiness.

Labels : Sabudana, Millets, Vrat, Snacks, Peanuts, Deep Fried, Mashed Potato, Vegan, Gluten free,  Street food, Sunday Funday

Check the other Lunchbox recipes shared here 

• Antipasto Skewers from A Day in the Life on the Farm
• Allergy Friendly Granola from Amy's Cooking Adventures
• Hawaiian Plate Lunch Macaroni Salad from Palatable Pastime
• Peanut Butter Chip Brownies from Karen's Kitchen Stories
• Pepperoni Jalapeño Pizza Quesadillas from Food Lust People Love
• Sabudana Vada from Sneha's Recipe
• Vegetable Poha from Mayuri's Jikoni 

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

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 

Carrot Whole Wheat & Bajra Flour Flatbread#BreadBakers

This unique recipe combines the goodness of home stone ground bajra (pearl millet) and whole wheat flour with bran, carrots resulting in a flavorful and healthy high in fiber, antioxidants and B vitamins. This is a filling and and will keep full of energy to carry out your chores.

Ingredients 
1 Teaspoon Coriander Powder
1 Teaspoon Cumin Powder
1 Tablespoon Kasuri Methi
½ Teaspoon Teaspoon Salt or to taste
¼ Teaspoon Ajwain Carom Seeds
¼ Teaspoon Amchur Powder
1 Tablespoon Grated Fresh Turmeric
1 Teaspoon Grated Ginger
2 Green Green Chillies - finely chopped
¼ Cup Chopped Coriander Leaves
½ Cup Heaped Grated Carrot
1 Tablespoon Olive Oil
¾ Cup Whole Wheat Flour
¾ Cup Bajra Flour
Water as required

Method 

In large bowl mix all the given ingredients well. Then add water a little at a time to to make a soft dough. Cover the dough and let it rest for 20 minutes. 

After that divide the dough into equal size balls.

Dust the work surface with whole wheat flour and roll each ball into a round circle.

Heat a tawa or girdle on medium low flame 

and bake each flatbread turning the sides till brown spots appear on both sides.

Brush them with oil or desi ghee and likewise bake the rest of the flatbreads.

Enjoy with a yogurt & pickle!!

Labels: Carrot, Bajra, Whole Wheat Flour, Millets, Flatbreads, Healthy, Vegan, Bread Bakers 

Passion Kneaded: Italian Easter Bread
A Day in the Life on the Farm: Hot Cross Buns Muffins
Karen’s Kitchen Stories: Casatiello Napolitano
What Smells Do Good?: Bunny Bread
A Messy Kitchen: Carrot Milk Bread
Ambrosia: Rosemary Dinner Rolls
Palatable Pastime: Carrot Bread
Zesty South Indian Kitchen: Sourdough Osterbrot
Magical Ingredients: Carrot Stuffed Carrot Buns
Sneha’s Recipe : Carrot Whole Wheat & Bajra Flour Flatbread