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 

Turkish Stuffed Pogaca With Cheese & Potato#BreadBakers

This is a stuffed Pogaca which is made in a cast iron skillet and taste delicious. You can have this with a soup, makes a filing and complete meal. You can also shape them in buns/rolls and stuff the filling.

Ingredients
150 Grams Bread Flour
50 Grams Whole Wheat Flour
¾ Teaspoon Instant Yeast
1 Teaspoon Heaped Sugar
½ Teaspoon Sea Salt
Milk as required
1 Egg - beaten ½ Egg in the dough & remaining for brushing
½ Cup+1 Tablespoon Milk
For the Filling

3 Medium Potatoes - boiled & mashed
¼ Teaspoon Red Chilly Flakes
½ Teaspoon Mixed Herbs
1 Small Onion - finely chopped
1 Pepperoncini - finely chopped
1 Tablespoon Oil
Salt to taste
Grated Cheese as required
For The Topping

Nigella Seeds
Sesame Seeds 
Remaining Egg for brushing

Method

Knead the dough like a soft bread dough. Let it double in volume
In the meantime let's make the filling

In a cast iron skillet heat oil sauté the onion and pepperoncini till translucent. Then add the red chilly flakes, salt to taste, mixed herbs, chopped parsley. Mix well then add the mashed potatoes. Let this cool.

Divide the dough into two parts. 

Oil a cast iron 8 inch skillet well.

Roll one part of the dough into a circle to fit the pan.

then evenly distribute the filling 

then place the cheese. 

Cover with the other circle and tuck the edges below to seal the edges.

Then place a small glass and

cut into circle then cut it into equal pieces.

Brush with egg wash and sprinkle the seeds.

Bake at 180°C in a preheated oven for 35 minutes. 
They smell so tempting when they are still warm that I can't wait until they cool completely. 

They are so soft and cheesy.. just irresistible!

Labels: Bread Bakers, Breads, Stuffed Bread, Turkey, Skillet, Cheese, Potato, Whole Wheat Flour

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawan Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe

Atta Ladoo/Whole Wheat Flour Ladoo#SundayFunday

Atta Ladoo is a popular sweet that is prepared during festivals and winter. It's a rich, made with desi ghee and nuts. It makes a sweet dessert or snack. This is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!

For this ladoo you require coarsely ground whole wheat flour which is also used to make Kada Prashad, this is readily available in the market as Jada (coarse) or Ladoo Atta.

Make 20 to 25 Medium Ladoos
Ingredients
3 Cups Coarsely Ground Whole Wheat Flour
1 ½ Cup Desi Ghee1
½ Cup Bura Sugar / Karara Sugar
¼ Cup Almonds
¼ Cup Cashews
¼ Cup Golden Raisins
1 Teaspoon Cardamom powder

Method

Dry roast atta, in a thick bottom pan, on low medium heat until lightly colored this takes exactly 15 minutes. 

After this keep adding ghee 3 tablespoons at time and continue roasting, stirring continuously, when this is mixed add another few tablespoons of ghee and continue to stir continuously till all the ghee is used. 

Keep stirring on medium low flame till the atta will be light brown and will release a fragrant sweet aroma of roasting. 

This should take about 20 to 30 minutes or till it reaches a brown color and starts leaving ghee.

Once it reaches the desired color take off flame. Remove it it on to a big flat plate to cool. 

Now in the same pan add the almonds and cashewnuts and fry till they are toasted add the rasinis and fry for a minute.
When cooled chop the almonds and cashewnuts.

As you can see the ghee has surfaced on top. At this stage I, used a paper towel and dabbed off all the excess ghee that surfaced as much as possible. I did not want so much ghee in my ladoos. 

Now when the atta is lightly warm add the chopped almonds, cashew nuts, raisins, bura / karara sugar and cardamom powder. With your palms rub it into the atta mix so that all are incorporated nicely.

To make the ladoos, take about 2 - 3 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball.

Leave the ladoos on a plate to cool to room temperature before putting into a airtight container. 

These ladoos can be stored for 2 to 3 weeks.

These are so delicious and mouth melting and assure you that you can't stop at one.  
Lables: Ladoo, Atta, Whole Wheat Flour, Desi Ghee, Raisins, Cashewnuts, Almond, Festival Sweets, Christmas Sweet, Snack, Sweets & Desserts, Diwali Faral

For Sunday Funday our today's theme is Diwali Party Recipes.  

• Karen’s Kitchen Stories: Aloo Tikki
• Sneha’s Recipe: Atta Ladoo / Whole Wheat Flour Ladoo
• Palatable Pastime: Chicken Tikka Nan Pizza 
• Mayuri’s Jikoni: Chocolate Kalakand 
• Cook with Renu: Condensed Milk Instant Kalakand 
• A Day in the Life on the Farm: Crunchy Chickpeas Masala
• Culinary Adventures with Camilla : Gulab Jamun 
• Amy’s Cooking Adventures: Vegetable Pulao (Indian Rice Pilaf) 

Herbed Whole Wheat Piadinas & Sandwiches#SundayFunday

Piadina or Piada is a thin Italian flatbread. When we visited Italy, we enjoyed having these sandwiches. This was on my to do list, for a long time. Thanks to our Sunday Funday event wherein each Sunday a theme is chosen, we prepare dishes what our family loves. Today our host for Sunday Funday is Sue of Palatable Pastime and the theme is Roman or Italian Recipes.

Makes 9 - 10 Flatbreads - depending on the size
Ingredients
2 Cups Whole Wheat Flour
2 Cups All Purpose Flour
1 Teaspoon Sea Salt
2 Teaspoons Baking Powder
1⁄4 Teaspoon Baking Soda
1 Teaspoon Mixed Italian Herbs
½ Teaspoon Dried Basil
1⁄4 Teaspoon Dried Thyme
2 Tablespoons Olive Oil
1½ Cold Water

For the Sandwiches
Butter as required 
Vegetarian
Mayonnaise
Lettuce Leaves
Tomato Slices - deseeded
Broccoli Tater Tots
Cheese Slices
Non Vegetarian
Mayonnaise
Thousand Island
Lettuce Leaves
Tomato Slices - deseeded
Ham Slices
Cheese Slices

Method

Mix all the dry ingredients well. Now add the oil and again mix till the olive oil is well incorporated. Add water a little at a time and knead into a soft dough. Keep the dough aside covered for at least 15 minutes to rest.

After 15 minutes divide the dough into 9 - 10 equal balls.

Take one ball of dough and on a well dusted work surface roll it into a thin circle approximately 8 -9" round. Like wise roll all and keep aside.

Bake the bread on a medium hot skillet till golden spot appear on both side on medium low flame. 

Wrap them in a cloth and store them in a container. You can also use olive oil for frying.  These are really soft to enjoy!! 
Serve with any dish. I love them with soups or make sandwiches or enjoy them with grilled veggies.

Made sandwiches and enjoyed them for dinner. For my hubby veg, with broccoli tater tots and cheese for me with ham and cheese. 

For the Veg Sandwich 

Apply mayonnaise on the piadina, then lettuce leaves, sliced and de seed tomato , broccoli tater tots

Top it up with cheese, fold it

Grilled them in the sandwich toaster with butter.

For the Non Veg

Applied mayo, then thousand island , lettuce leaves, tomato slices, ham slices and top it with cheese then grilled them in sandwich toaster with butter.

These are yum.. yum !!
Labels: Breads, Flatbread, Italy, Italian seasoning, Dried Basil, Dried Thyme, Olive Oil, Whole Wheat Flour, Vegan, Sandwiches, Broccoli, Ham, Main course 

Sunday Funday Roman or Italian Recipes.

Sunday Funday: Roman or Italian Recipes

(as a Tribute to Augustus Caesar, namesake of August)

• • • • Authentic Italian Meatballs by Making Miracles
      • Herbed Whole Wheat Piadinas & A Sandwich by Sneha’s Recipe
      • Honey Glazed Pork Loin by Amy’s Cooking Adventures
      • Lasagna Bolognese by Karen's Kitchen Stories
      • Spaghetti Cacio e Pepe by A Day in the Life on the Farm
      • Spaghetti Carbonara by Palatable Pastime
      • Supplì al Telefono and a Quintessential Roman Pasta by Culinary Adventures with Camilla

Gurasa - Sudanese Flatbread#Eattheworld

Sudanese cuisine is a multicultural one. Their cuisine is a mix of Arabs, Africans, Indians, Greek and Turks who settled in Sudan. Gurasa is a flatbread of Sudan which is a yeasted one. This is so soft and fluffy, perfect to go with the Peas And Potatoes Stew. We had the remaining for our dinner and they were soft as ever, no need to reheat them.
1 Cup = 250 ML 
Makes around 8 - 9 
Ingredients
1 Cup Whole wheat flour
1 Cup All purpose flour
¼ Teaspoon Baking powder
½ Teaspoon Instant Yeast
1 Teaspoon Sugar
1 Teaspoon Sea Salt
2 Cups Water

Method

Take both the flours, baking powder, yeast, sugar and salt together into a large bowl and whisk well so that they are mixed.
Add the water gradually and mix well till it is as  thick as a dosa batter. 

Cling wrap it and keep it aside till it doubles in volume.

Once it doubles in volume, give it a good stir and let it again rest for 15 minutes.

In the meantime heat a nonstick pan till just hot and brush with oil, sprinkle a little water and wipe it clean with a kitchen towel. 

The pan should be warm, now pour a ladle or two of this batter, and spread as much as like a dosa, in a circular motion with the ladle.

Keep the flame in medium low and cook till the bottom side is golden brown and the top is dry.

Flip it and cook this side for just a minute. 
                           

Remove on to cooling rack lined with paper towel. 

Like wise make the rest, but do not grease the pan with oil, just wipe it with a wet cloth, then pour the batter and spread it in a circular motion with the ladle. If the pan is too hot then, switch off the flame and wipe the pan with a wet cloth, or else the batter with clump and you will not be able to spread it with a spoon. 

These are so soft and fluffy.

Serve with your favorite stew, we enjoyed this with Peas And Potatoes Stew ( this recipe will be posted on 20th Feb).
Labels: Breads, Flatbread, Yeasted, Sudan, Eat the World, Whole Wheat Flour ,Main course, Oil Free, Vegan

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Sudan.

Check out all the wonderful Sudanese recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

 Palatable Pastime Best Easy Hummus 

Magical Ingredients: Sudanese Tamia 

A Day in the Life on the Farm: Sudanese Peanut Stew 

Pandemonium Noshery: Kamounia - Sudanese Stewed Beef 

Sneha’s Recipe: Gurasa - Sudanese Flatbread 

Amy’s Cooking Adventures: Red Lentil Soup (Sudanese Addas) 

Culinary Adventures with Camilla: Basbousa and Karkadé