Sabaayad - Flatbread

This month for Mena Cooking Club I am making a Sabaayad flatbread Djibouti ( we revisiting) which is commonly made in Djibouti and well as Somialia.

This is versatile bread that can be eaten for breakfast, lunch, dinner, with just anything. like fried egg, stew or even wraps . After making this bread, I reaslised this is similar to the paratha that we make in India and also similar to the Heavy Paratha that I have already posted. In this paratha I have used butter so this is more crispy and flaky. Whereas the sabaayad is flaky and soft. 

Since I, have used half and half of all purpose flour and whole wheat flour, this makes the Sabaayad healty, flaky and soft ... not chewy / rubbery .

Ingredients
2 Cups All Purpose Flour
2 Cups Wholemeal Wheat Flour
2 Tablespoon Oil
½ Teaspoon Salt
1.1/3 to 1.1/2 Cups Water to knead the dough
Desi Ghee as required
Flour for dusting the work surface as required

Method

Mix all the flours together with the salt. Add the oil and mix in thoroughly. Add in the water slowly as you knead the dough. The dough should soft and smooth. Cover the dough and let it rest for about an hour.

How to shape the square sabaayad. See step by step pic.

Cut the dough into eight equal portions.( or size is your own choice) and roll them into balls. Keep covered with a moist cloth. 

Dust one ball with dry flour and roll it out to a round thick circle.

Brush the circle with ghee

Fold one side till the center , apply ghee lightly on fold 

Then the other side to over lap the first fold, apply ghee lightly on this fold too

then fold the side too till the center

The fold the other side to overlap the first one and now this become a square. 

In the meantime place a griddle or tava on low flame to heat. 

Roll out this into a big square. It should be rolled from center outwards so that the edges are thinner than the center. Keep dusting the work surface with flour on both sides a couple of time during this process. Parathas should be a little thick (see pic).

Place the paratha on the hot griddle/tava .

Flip it over, after a minute or two and cook this side till brown dots appear and then again flip and cook this side the same way.

Press paratha gently all over with a flat spatula or a cotton cloth, if you see any steam escaping, seal it by pressing it gently, making it balloon up. Brush a little ghee on both surfaces. 

Wrap the flaky sabaayad in a cloth to keep it warm and soft. Serve while hot. 

 I got 8 flat breads , we had it for breakfast and the remaining for dinner with sabji. This goes well with any curry or sabji .

Labels : Sabaayad, Flatbread, Djibouti, Mena Cooking Club, An InLinkz Link-up

Spicy Peas - Microwave Recipe

Its winter and you will find the heaps of peas in every market.  These are so fresh and green that you are invariable tempted to buy them. Once at home, then comes the question of now what to do with them.  This is exactly what I experienced when I bought  kgs of them the other week. 

Ingredients

500  Grams Peas
8 Tablespoons Oil
1/2 Teaspoon Hing
2 Teaspoon Ajwain
Salt to taste

Grind to paste

1 Cup Coriander
6 Green Chillies
8 Flakes Garlic
2" Garlic
2 Tablespoon Lime juice
Salt to taste

Method

Mix well all ingredients with the chutney,cover and keep in microwave high for 5 to 6 minutes. After every minute giving it a stir. 

If you feel that it is not coated well or cookeed  then keep for an additional minute or two also.  If done keep it in the mircowave for a standing time of  4 -5 minutes.  Remove and serve.

These were so yummy and super delicious that my daughter and me sat with a tray full of these and relished eating these as our dinner.

Labels : Vegetables, Peas, Microwave

Madeira Cake

Madeira cake is a simple English cake.   Made this cake for my hubby's office party and it was a hit, they all enjoyed it.  

Ingredients

175 Grams Butter
125 Grams Caster sugar 
1 Teaspoon  Lemon zest 

3/4  Cup Self Raising Flour 

3/4  Cup All Purpose Flour

1/2 Teaspoon Baking powder

3 Eggs

1/2 Cup Sliced Almonds

4 Tablespoon Milk

1/2 Teaspoon Vanilla Essence

Method

Sieve both the flours  and baking powder together. 

Beat butter and sugar till light and creamy. Add lemon rind. Start adding eggs once at a time and continue beating till the all the eggs are incorporated .Add essence  and whisk again, then add  flour and a tablespoon of milk and continue beating till the flour and milk is incorporated, add half the sliced almonds and lightly mix it.  Pour this mixture into a greased and lined baking tray bake on 180 degrees for 40 to 45 mins.

Cool and slice... enjoy with a cup of tea or coffee.  

My Notes

Made a small round cake from this batter to for us to have for tea.

Labels : Cakes, United Kingdom, Almond

Stuffed Aloo Parathas #BreadBakers

When I, visited Himachal for holidays  recently with my friends, these luscious Aloo Parathas were an integral part of our meal whether breakfast  or lunch.   

These parathas are stuffed with a succulent mixture of mashed potatoes, green chillies and onions ..,  stilll remember the taste and how we  relished these parathas , which is an indispensable part of North Indian cuisine.   

When  November's theme - root vegetables was shared by our Host  Karen , the first thing that came to my mind was these luscious Aloo Parathas.  
Ingredients
For The Dough
2 Cups  Whole Wheat Flour
1 Tablespoons  Ghee - melted
1/4 Teaspoon Sea Salt

For The Stuffing
5 Medium Potatoes -  boiled , peeled and mashed
1 Medium Onion -  finely chopped 2 - 3 Green Chillies - finely chopped 
1/4 Teaspoon Sea Salt or to taste
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Sendav Namak
1/2 Teaspoon Heaped Chat Masala powder
2 Tablespoons Coriander  leaves - finely chopped 

Other Ingredients
Whole Wheat Flour - for rolling
Desi Ghee as required
Method 
For the dough

Combine the whole wheat flour, ghee and salt in a bowl and mix well.
Add enough water and knead into a lightly soft dough. Keep aside covered for at least half an hour.

For the stuffing

In a bowl add the  potatoes, turmeric powder,  green chillies, salt, coriander leaves,  chat masala powder, mix well and form  a ball
Divide the stuffing into equal portions and keep aside.

To make the parathas

Divide the dough into equal portions according to the stuffing.

Roll a portion of the dough into a small circle.

Place a little stuffing in the center of the circle.

Bring together all the sides in the center

Close it  tightly

Remove the excess dough from the top and roll it lightly to make a ball .

Roll again into a  slightly thick circle / paratha,  dusting the work surface with a little flour.  

Keep them a side on a paper towel, cover and keep.  In the meantime place the tava / griddle  to heat on low flame.  Like wise prepare the  remaining parathas.  

When the  tava / griddle is heated, place a paratha  and let it cook on low flame till one side is done.  

Then flip and cook this sided too.  

When both side are done then spread  a little ghee of top and the sides and let it cook  until golden brown spots appear on both the sides.

Serve immediately.  Enjoy it fresh with curds and pickle.

Labels : Rotis, Aloo,  Parathas, Bread Bakers, Stuffed Bread 


Check out our other Breads from the Bread Bakers

Beetroot Bread from Sara's Tasty Buds
Caramelized Onion Cheddar Bread from Hezzi-D's Cooks and Books
Caramelized Onion Gouda Casatiello from Hostess at Heart
Carrot Spiced and Teff Bread from kidsandchic
Colocasia Root (Taro Root) Flatbread from Mayuri's Jikoni
Garlic and Herb Wreath Bread from Herbivore Cucina
Garlic Cheese Bombs from Sizzling Tastebuds
Ginger Sweet Rolls from Passion Kneaded
Honey Beet Bread from Ambrosia Soulful Kitcnen
Korean Onion Bread from Gayathri's Cook Spot
Potato Dinner Rolls from Cook's Hideout
Pull Apart Onion Bread from A Day in the Life on the Farm
Rustic Parsnip Bread from Food Lust People Love
Sourdough Onion Pockets from Karen's Kitchen Stories
Stuffed Aloo Parathas from Sneha's Recipes
Sweet Potato Bread from Cindy's Recipes and Writings #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.

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.

MINI CHOCOLATE PEANUT BUTTER CUPS #FOODIEEXTRAVAGANZA

This month for Foodie Extravaganza {Party} I am the host. I am so happy to be a part of this group. This month the theme is Peanut Butter. I have made this dessert just yesterday for our Diwali lunch. These mini cups are just apt as a dessert, one bite, no guilt feelings of gorging on too much chocolate and very light. These are a pleasant change from the normal desserts that are always prepared.   They were a hit with my guest. 

HAPPY DIWALI TO ALL MY FRIENDS

Ingredients
½ Cup Creamy Peanut Butter - homemade
¼ Cup Strawberry Crush

1/2 Teaspoon Gelatin

1 Tablespoon water
100 Grmas Dark Chocolate - melted for cups
50 Grams Milk Chocolate - melted for cups
Miniature chocolate cups
Peanut crunch for decoration

A drop of strawberry chocolate essence
Method

In a microwave proof bowl add the  chopped dark and milk choccolate and microwave for 30 seconds at a time till the chocolate melts.  Then  whisk it till  smooth add the essence and again whisk it till incorporate. 

Fill each cup with chocolate and keep it in the refrigerator for 5 to 10 minutes till the chocolate just begins to set.  Take them from the fridge and empty it till a thick coating remains on the sides and bottom (i.e till a cup is formed). 

Keep these cups back it in the fridge to chill till set/harden.

In the meantime lets prepare the jelly.

In a sauce pan add the water and sprinkle the gelatin , keep it aside for 10 minutes till the gelatin blooms. Now add the strawberry crush and mix well. Place this on very low flame and stir it continuously till the gelatin melts. Take off flame and let it cool lightly.

For the peanut crunch, I used peanut chikki which is crushed with a rolling pin.

Now take the cups out from the fridge and fill in peanut butter a 1/4 teaspoon each with a piping bag. Press the peanut butter lightly with a back of a spoon to flatten it.   Keep it in the fridge to set for 10 minutes.  

Then cover with strawberry jelly.

Sprinkle  peanut crunch.   Chill till set. Then store in the fridge. Serve .. peel the paper and enjoy the burst of flavors ... simply yum...

Labels : Sweets & Desserts, Peanut Butter, Peanuts, Foodie Extravaganza Party

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. Check out these great Peanut Butter submissions!
Homemade Peanut butter Cups from Fearlessly Creative Mammas
Cold Noodles with Asian Peanut Sauce from Hardly a Goddess
Peanut Butter Rice Krispie Bars from Palatable Pastime
Peanut Butter Bars with Oatmeal and Chocolate Chips from A Day in the Life on the Farm Peanut Butter Cookies from Basic N Delicious
Mini Chocolate Peanut Butter Cups from Sneha's Recipe
West African Peanut Soup from Caroline's Cooking
Peanut Butter Chocolate Bread from Making Miracles