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

Keto Microwave Blueberry Muffin#SundayFunday

This Keto Blueberry Muffin fits perfectly into that sweet spot for a sweet craving. It makes a perfect muffin for quick breakfast or dessert.This muffin is moist, topped it with whipped cream and you have a delicious dessert.
It’s no dissimilar to a mug cake (it is, in fact, a mug cake) and you can make this in your oven or microwave.

Serves 1
Ingredients
30 grams Almond Flour
½ Teaspoon Baking Powder
1 Egg
15 Grams Butter - melted
2 Teaspoons Keto Sweetener
½ Teaspoon Vanilla Extract
¼ Teaspoon Cinnamon powder
8 Blueberries
Method 

In a bowl, add in the melted butter (or microwave for 15 seconds to melt it), your Keto sweetener , vanilla extract, egg and give it all a good mix till well combined.

Now add your dry ingredients to the bowl - the almond flour, baking powder and cinnamon powder and mix well.

Add in the blueberries and gently fold through the mixture.

Grease an oven-proof ramekin with butter and pour in the batter.   Microwave on high for 90 seconds. If a toothpick poked through the center comes out with a few crumbs, or clean, your muffin is done.

Serve warm or chilled, depending on your preference with a few blueberries for garnishing.  

Enjoy!!

Nutrition Info (Per serving)Calories: 368
Net Carbs: 3g
Total Carbs: 6g
Fiber: 3g

Labels: Single Serving, Keto, Low Carb, Microwave, Muffins, Blueberry, Healthy, Sugar Free, Diabetic Friendly, Almond Flour, Sunday Funday, Gluten Free, International Cuisine

For Sunday Funday we are celebrating National Blueberry Month, see some of the recipes below.  

• A Day in the Life on the Farm: Asian Sweet and Spicy Salmon with Blueberry/Pineapple Salsa 
• Amy’s Cooking Adventures: Blueberry Cactus Bread 
• Palatable Pastime: Blueberry Lemon Cornbread
• Karen's Kitchen Stories: Blueberry Pecan Rugelach 
• Sneha's Recipe: Keto Microwave Blueberry Muffin 
• Culinary Cam: Pickled Blueberries 
• Food Lust People Love: Sparkling Blueberry Cocktail

Navratan Chivda#Alphabet Challenge

A combination of dried nuts blended with murmura, beaten rice, nylon sabudana and makhana, tasty and crunchy chivda.  A perfect accompaniment for tea and coffee or as an healthy and nutritious evening snack.

1 Cup = 250 Ml
Makes 1900 Grams
Ingredients
1 Cup (250 Grams) Nylon Sabudana
2½ Cups (200 Grams) Chivda Cornflakes
4 Cups Makhana / Foxnuts
2 Cups Poha
6 Cups Murmura / Puffed Rice
½ Cup Sliced Dried Coconut
¾ Cup Golden Raisins
¾ Cup Almonds
¾ Cup Cashewnuts
¾ Cup Dalia / Chutney Chana
1½ Cups Raw Peanuts
1 Cup Packed Curry Leaves
For The Tadka
4 Green Chillies - chopped
4 Dried Red chillies - deseeded & chopped
1 Teaspoons Pink Himalayan Salt
1 Teaspoon Kala Namak
2 Teaspoons Granulated Sugar
2 Teaspoons Sugar - powdered
2 Teaspoons Turmeric Powder
2 Teaspoons Red Chilly Powder
3 Tablespoons Oil

Method

In a large pan in batches dry roast the murmura /puffed rice till they are hot to touch. Keep aside in a large bowl.

In a same pan heat 2 tablespoon oil and fry the makhana/foxnuts on medium low flame till they are lightly toasted. Remove this in the bowl to the puffed rice.

Now in deep frying pan heat oil on medium high flame , when hot first fry the curry leaves till they are crispy. Remove and keep aside in an absorbent tissue paper.
Then add ¼ of the nylon sabudana in the oil and on high flame fry till they puffed (I fried each item in 4 batches ) remove them with a strainer and keep them on a kitchen towel to absorb any excess oil. In the same way fry the poha, cornflakes, keep all these on absorbent paper towels.

Then fry each nut separately, raisins, chutney chana, raw peanuts etc.
Crush the curry leaves and mix it well with the puffed rice.

Now mix all ingredients well. Since I did not have a big / super big bowl I divided theses in 4 parts and keep them in four bowls.

For The Tadka
In a small bowl mix all the salt, sugar and dry spices. 
I made the above quantity tadka 4 times. Each time added the same quantity of oil and spices, salt etc.

Heat oil in pan add the mustard seeds when they splutter add the green chillies and saute till they turn cripsy, then add in chopped dried red chillies and saute for a minute. Switch off the flame add in the dry spice mix and mix it well. Add this to one bowl of the navratan chivda and mix well taste for salt and sugar adjust according to your taste. Like wise I made 3 more times the tadka and mixed it with the other bowls of navratan chivda. 

Store in an airtight container this will remain good for 2 months, Enjoy!!

Labels: Chivda, Alphabet Challenge, Festival Sweets, Healthy snacks, Indian
Check here other Chivda recipes
Bhajke Pohe Chivda
Bhadang (Puffed Rice Chivda 

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Great Northern Bean Summer Caprese Salad 
• Jolene’s Recipe Journal: Grilled Naan 
• Karen’s Kitchen Stories: Homemade Fig Newtons 
• Magical Ingredients: Nasturtium Paratha 
• Sneha’s Recipe: Navratan Chivda 
• A Messy Kitchen: Nectarine Creme Brulee
• Blogghetti: No Bake Mini Strawberry Cheesecake Cups 
• Culinary Cam : Nocino, Italian Green Walnut Liqueur 
• Food Lust People Love:  Miso Butter Noodles
• Mayuri’s Jikoni: Quick Tawa Naan
• A Day in the Life on the Farm: Spring Pasta Primavera 

Chicken Fries#SundayFunday

Chicken Fries are perfect snack or starter , dip in any of your delicious dipping sauces and enjoy. These are the fries that you get in fast food outlets abroad, try them and you too will enjoy.

Ingredients
300 Grams Chicken Breast - hand made kheema
1 Large Potato
1 + 1 Egg
½ Teaspoon Heaped Freshly ground Black pepper
½ Teaspoon Heaped Chilly Flakes
1 Teaspoon Salt
A Juice of Big Lemon - about 2 tablespoons
1/3 Cup Rice flour
1 Cup Dried Bread crumbs - for coating
1 Tablespoon Corn flour
Oil for frying

Method

Peel and grate the potato when all ingredients are ready, or else they will turn brown. If you have grated it earlier then submerge it in bowl of water. Drain the water and squeeze out the excess water, as much as possible. In a chopper place the chicken, potato, salt, pepper, chilly flakes, and chopperize to a fine paste. Remove this mixture in to bowl.

Add an egg, lemon juice and rice flour, mix all well

Till it forms a dough.

Divide into marble size balls, roll each portion into fries. Keep aside.
Lightly beat the other egg with a teaspoon of water, keep aside.
Mix the corn flour and bread crumbs well, spread this in a plate keep aside.

Take each chicken fries dip it in egg and roll it in bread crumbs and arrange them in a tray in a single layer. Heat oil in pan and deep fry in a single layer on low flame till crispy and golden. 

Do not touch them till they are fully done. Serve with chutney or a dipping of your choice.

These are addictive - that you can't stop eating at one or two...
These make excellent snack or starters for a party. They can be given as tiffin to your kids to who really enjoy these type of snacks.

My Notes
These will give you at least 2 dozen or more of fries. I froze half of them in the refrigerator. To freeze just spread it in a single layer on a tray and place this in the freezer. When harden keep them in a container . Whenever you want to fry, just take them out of the freezer (these are not be defrosted), immediately fry them in hot oil. 

Labels: Chicken Mince, Starters, Kids delight, Chicken, Fried, Sunday Funday  

• Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings) by Culinary Cam
• Chicken Fries by Sneha's Recipe
• Crispy Baked Chicken Nuggets by Amy’s Cooking Adventures
• Japanese Fried Chicken by A Day in the Life on the Farm
• Sweet and Hot Chicken Wings by Karen's Kitchen Stories

Chicken Liver & Gizzard Stir Fry#SundayFunday

Chicken Liver is a healthy nutritious protein that is full of iron, vitamin A and B. Its is also a good source of minerals like manganese, copper and zinc among others. However it is very high in cholesterol which is important to take note off. This is also very good when your blood count is less. Have this and you will not suffer from iron deficiency.

Always use only fresh chicken livers and not frozen. Wash well, remove all stringy fibers attached to liver. Chicken Liver & Gizzards Stir Fry is a delicious serve it as a Side-Dish
Serve warm. Do not reheat. 

Ingredients
200 Grams Fresh Chicken Liver
200 Grams Fresh Chicken Gizzard - cut into pieces
1 Medium Onion - sliced
2 Whole Green chillies - slit
1 Small Capsicum - sliced

1 Small Tomato - de seeded & sliced
4 - 5 Cloves Garlic - minced
½ Teaspoon Sea salt or to taste
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin powder
1¼ Teaspoon Red Chilly powder
A Juice one Lemon
2 Tablespoons Oil
Method

Marinate the chicken liver and gizzard in turmeric, cumin powder and half the quantity of chilly powder with salt to taste for 15 minutes. Cook the gizzards only in a pressure cooker with ¼ cup water for one whistle on high flame, then reduce the flame to medium low and keep it for 15 minutes. Switch off the flame and let the cooker cool.

In a wok or large deep pan heat oil , add the garlic and sauté for a minute then add the sliced onions and green chillies sauté till soft and translucent. Then add the capsicum and tomato sauté for a minute only. Take out half the quantity of onion and capsicum for garnishing. Add the cooked gizzard and remaining red chilly powder sauté for 2 minutes then add the liver and sauté for a minute, cover and cook on medium low flame for  10 minutes only. Add the salt and stir it lightly. Do not overcook or else the liver will turn hard. 

Sprinkle with fresh lemon juice and serve garnished with the reserved onion, tomato and capsicum.  

My Notes 

It is best to cut one piece of liver to see if it is done rather than overcooking the lot. It should be pinkish yet no trace of blood to have cooked properly. The darker the color the hard and drier the liver will be.

Reduce the red chilly powder according to your spice level.

Labels: Keto, Stir Fry, Chicken, Liver, Gizzard, Side Dish, Sunday Funday

• Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry) from Cook with Renu
• Cashew Chicken from A Day in the Life on the Farm
• Cashew Chicken & Snap Peas from Amy’s Cooking Adventures
• Chicken Liver & Gizzard Stir Fry from Sneha's Recipe
• Chinese Sausage Broccolini Fried Rice from Food Lust People Love
• Ham, Shrimp, and Chinese Sausage Fried Rice from Karen's Kitchen Stories