Cajun Tortilla Chips - For Soup or As Appetizer

Serve this as a appetizer or with a Dip  or  with a bowl of  Soup.  This is a great accompaniment for parties or as a healthy snack too.

I served these for a small party with A Chunky Peanut Butter Dip and  Cajun Seasoned Broccoli & Cheese Soup.  These were delicious with both.

Yield: 32 chips

Ingredients
Homemade Cajun Seasoning - as required
4 Flour Tortillas - cut into 8 wedges - I made this fresh
Oil or Cooking spray
For the Tortillas

2 Cups Heaped All Purpose Flour

1/4 Teaspoon Coarse Sea Salt

1/2 Teaspoon Level Baking powder
Water as kneaded to make a soft dough
Method 

To make  Tortillas

Mix the ingredients well , add water as required and continue kneading to make a soft dough.  Cover this dough and keep it aside  for 15 minutes.

Flour your work surface and divide the dough into four parts.  Roll each ball of dough into dinner plate  size   circles or rotis.  

Bake them on a heat griddle / tawa 

Till light brown spots appear. Likewise bake the other three and keep aside

Preheat oven to 180° C.

Take a tortilla and brush it  with oil or cooking spray.  

Sprinkle  a  teaspoon of Homemade Cajun Seasoning over  it. 

Cut the tortilla into wedges with a  pizza cutter.  

Place them on a baking tray lined with aluminum foil. 

 Bake chips at 180° for 10 minutes then switch on the top element and bake again for just 3  to 4 minutes.  

Switch off the oven and let it remain in the heat  until crisp.

Store Cajun Tortilla Chips in an airtight container.  

Ready to be served

I served them as accompaniment  as an appetizer with  Peanut Butter Dip or  with Cajun Seasoned Broccoli & Cheese Soup, for a small party. 

 These are great party pleasers.  Do try them. 

Labels : Tortilla, Homemade, Cajun Seasoning, Cajun Tortilla Chips, International Cuisine, Party pleasers, Appetizer, Breads, Starters, Healthy snacks, Vegan, Mexican

Soft & Spongy Poha Dosas #BreadBakers

This month Bread Bakers are celebrating Pancakes, our host is, Wendy . 

Today is Pancake or Fat Tuesday – which is also known as Pancake Day. Pancake Day is celebrated a day before Ash Wednesday.  A day when Christians begin their Lenten Season. I,  remember when we were young, during lent no sweets  or meat dishes used to made or eaten, now of course these are not strictly followed. 

We East Indians also call this day Introz Day , with pancakes a dish of liver or meat  is also prepared, since after this day no meat or sweets are eaten, during lent,  which is still  observed by majority  East Indians.

Already posted a Eggless & Vegan Pancakes  recipe, decided to make something different. Made these soft and spongy Poha / Beaten Rice Dosas.  These are made for breakfast and served with Fresh Tender Coconut Meat Chutney.

Ingredients

2 Cup Idli Rawa
1 Cup Level Poha / Beaten Rice
½ Teaspoon Fenugreek seeds
200 Grams Fresh Yogurt
3 Cups Water
¼ Teaspoon Soda - bi - carb
Salt to taste
For the Fresh Tender Coconut Meat Chutney
1 Tender Coconut Meat
2 Green Chillies
2 Tablespoons Fresh Yogurt
½ Teaspoon Cumin seeds
¼ Teaspoon Salt
A Handful of Coriander Leaves
A few Mint leaves

Method
Make Buttermilk by churning the yogurt and water together.
Soak the idli rawa and fenugreek seeds iin buttermilk. Keep it covered for 4 - 5 hours.
Soak the poha in buttermilk also in a another bowl. Keep it covered for 4 - 5 hours.

First grind Poha buttermilk to a fine paste and then add rawa and grind and run it for just a minute.  This batter should be a little coarse. Allow to ferment overnight. The next morning, add salt and soda, mix well. Keep it aside for 10 minutes.

Heat a cast iron pan or a non stick pan. Brush it with oil.

Pour  ladles of batter and do not spread the batter . 

Cover with a lid and let is cook on medium low flame for 2 to 3 minutes. 

Take off the lid and sprinkle oil all over the it and the sides.

Now flip it if you wish, I did it. Cook for just for a minute or two till light golden spots appear. 

Take it on to a serving plate. Likewise prepare the rest of the dosas.

In the meanwhile as the dosas are being made, lets make our chutney.

Add all the ingredients into a small chutney jar and grind to a fine paste using no water, if necessary add a teaspoon or more of yogurt. It done so simple .. ins't it ! 

Pour this into a serving bowl and enjoy with soft and spongy dosas.

My Notes

There is no urad dal in this dosa. The fermentation is of this batter is the butter milk. So do not discard the buttermilk whiles grinding. If you find that the butter milk is not sufficient for soaking or grinding add little more water.

Four Pillars of Faith go into making of Pancakes today:
Egg for creation
Flour for sustenance of life
Milk for Purity
Salt for wholesomeness
Happy Pancake Tuesday

Labels :  Bread Bakers, Breakfast, Chutneys & Dips, Dosa, Gluten free, Idli Rawa, Poha, South Indian, Vegan, Pancakes, 

#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.

Aebleskivers by All That's Left Are The Crumbs
Apam Balik by I Camp in My Kitchen
Blueberry Lemon Dutch Baby Pancake by Spill the Spices
Brazilian Tapioca Pancakes by Herbivore Cucina
Chocolate Buckwheat Pancakes by Ambrosia
Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
Gluten Free Aebleskiver by Gayathri's Cook Spot
Hoppers by Mayuri’s Jikoni
Hotteok by Sara's Tasty Buds
Instant Multigrain Dosa by Sizzling Tastebuds
Japanese Pancakes by Karen's Kitchen Stories
Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Pancakes by The Schizo Chef
Moo Shu Pancakes by Food Lust People Love
Soft and Spongy Poha Dosas by Sneha's Recipe
Swedish Pancakes by Hostess At Heart
Syrniki by The Mad Scientist's Kitchen
Vegan Red Velvet Pancakes by Cook’s Hideout

Basic Overnight Oats With Add Ins #Foodieextravaganza

 Overnight Oats are perfect, make-ahead breakfast which is easy and healthy to have in the  morning.  It 's a complete and perfect solution to fuel your day. Make this overnight for the quickest breakfast or for a lazy and no cooking Sunday morning . 

For this month event for Foodie Extravaganza {Party}, our Host  Kathy Altman Walker, choose the theme  " Getting Back to Basics - Starting with Oatmeal! ".  Since I, have not posted this recipe, it was just the right choice to do so now.

Here, am, giving the options/ add ins that you can make for change of taste or according to the taste or nourishment of our child.  If you are lactose intolerant than use soy, almond or coconut milk.

This take's  just  2 minutes to make.  

Makes : One Large Serving Or 2 Small Servings

Basic Overnight Oats

Ingredients

1/3 Cup Plain Greek Yogurt - beaten
1/2 Cup Oats
2/3 Cup  Milk OR Almond / Coconut  / Soy Milk
1 Tablespoon Chia Seeds Or Ground Flax seeds
1/2 Teaspoon Vanilla Extract - optional - I did not add
Pinch Of Salt
1 Tablespoons Honey Or Maple Syrup

Method

Whisk together all ingredients  in a medium mixing bowl. 

Spoon it into a jar with a tight-fitting lid. Pour in the Soy Milk, spoon in the Honey or Maple syrup ( I used honey) Close and refrigerate overnight or for at least 4 hours before eating.

All add ins  should be added in the morning.  Expect for any powder like cocoa that's to be added  with the above basic mix

Add Ins 

Chocolate Overnight Oats

Add  2 Tablespoons Cocoa Powder Or Chocolate Chips.

  

Strawberry  / Strawberry Cheesecake Overnight Oats

Add

1/4 Cup Sliced Strawberries Fresh Strawberries

3 Tablespoons Softened Cream Cheese
Zest And Juice Of 1/2 Lemon

Pineapple Overnight Oats

Add 

1/4 Cup  Sliced Pineapple - tinned or fresh - I used fresh

Banana Overnight Oats

Add

1/2 ripe banana, chopped or mashed
2 tablespoons chocolate chips

I have drizzled a teaspoon of honey so that banana does not change it color.

Coconut Overnight Oats
Add 
1/4 Cup Flaked Coconut 
1/2 Cup Coconut Milk

Tropical Fruits Overnight Oats

Add
1/4  Cup chopped fresh or canned pineapple
1/4 cup chopped ripe mango
1/2 Ripe Banana - chopped or mashed
2 Tablespoons Flaked Coconut

Pumpkin Spice Overnight Oats

Add
1/2 Cup Plain Pumpkin Puree
1/2 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Cloves
1/4 Teaspoon Ground Nutmeg

Make your choice of overnight oats and enjoy this loaded bowl of super foods and protein.

To make it Gluten Free, use gluten free oats.

Labels : Foodie Extravaganza Party, Oats, Breakfast, Overnight Oats, Pumpkin Spice, Tropical Fruits, Coconut Milk, Flaked Coconut, Banana, Chocolate Chip, Chia seeds,  Almond Milk, Soy Milk, Coconut Milk, Milk, Vegan, Gluten free 

Check the recipes of our other fellow bloggers

Basic Overnight Oats With Add Ins by Sneha's Recipe
Carrot Cake Oatmeal by A Day in the Life on the Farm
Chicken with Oatmeal Stuffing and Whisky Sauce by Caroline's Cooking
Crunchy Granola by A Spoonful of Thyme
No Bake Peanut Butter Chocolate Chip Oat Bars by Family Around the Table
Oatmeal Blueberry Bread by Karen's Kitchen Stories
Quick Weekday Oatmeal for One by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Savory Oatmeal Bowl by Culinary Adventures with Camilla

Vegan & Gluten Free French Tomato Soup #SoupSwappers

This month's soup swappers host is Sally of Bewitching Kitchen who choose  the theme French Soups .  I made this soup with Homemade French Onion Dry Mix  and used to make a Vegan  and Gluten Free  French Tomato Soup. This soup thickens as it comes to a boil, so there is no need to add any other ingredient to it.

Ingredients

4 Medium Ripe & Firm Tomatoes

1 Tablespoon Homemade French Onion Soup Mix
Salt to taste
1 Bay leaf

A Pinch of Sugar

A Leaf of Scallion Green - snippet 
Method

In a pan boil the tomatoes in 1 cup water.  Then cool it and skin it, blend it well along with water.  Strain it.  Pour this into a sauce pan add the soup mix, scallions green, sugar  and bay leaf stir it well and place it on medium flame till it comes to a boil.  Keep stirring, taste for salt, add if necessary.  

Serve it and enjoy this vegan, gluten free , low calorie  French Tomato Soup.

Labels : Soup, French Cuisine, Tomato Soup, Homemade Soup Mix, Soup Swappers, Gluten free, Vegan, Low Cal, Diet Soup, Healthy

The recipe for the French Onion Dry Soup Mix will be posted soon.

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