Sneha's Recipe

Dhapate - Multigrain Flatbread#BreadBakers

In: Bread Bakers, Breads, Breakfast

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

3 comments

Spicy Beef Mince Beer Chilli#SundayFunday

In: Beef, Beer, International Cuisine

A fantastic beef mince beer chilli that pairs beautifully with a salad or baked jacket potato or potato wedges. It's packed with beans, spices, beer and beef mince. Simply the best comfort food.

Ingredients
250 Grams Beef Mince
½ Teaspoon Cayenne pepper
1 Teaspoon Cumin powder
1 Teaspoon Smoked Paprika

½ Teaspoon Herbs de Provence
½ Cup Beer
1 Medium Onion - finely chopped
2 Cloves Garlic - minced
1 Green Chilly - finely chopped
3 Tablespoons Tomato puree
100 Grams Cooked Red Kidney Beans - drained, rinsed

350 Ml Can Beer
¼ Cup Finely Chopped Coriander leaves
1 Tablespoon Sour cream
Method

Heat oil in a frying pan. Fry the onion, stirring, until softened. Add garlic and green chilly, keep stirring, for a minute. Add mince. Cook, breaking up with a wooden spoon, until browned. Add the tomato puree, cayenne pepper, cumin and paprika powders. Cook until all until fragrant . Add in the beer. Reduce flame to low. Simmer for 15 minutes.

Add beans. Cook, stirring occasionally, for a further 15 minutes or until mixture has thickened. Season with salt and pepper and add in half of the chopped coriander leaves give it a good mix. Let is cook for a minute or two.

Serve hot with a dollop with sour cream, sprinkle with remaining chopped coriander leaves. Serve with potato wedges.

Labels: Beer, Beef, Mince, Spicy, Side Dish, International Cuisine, Pinto Beans, Rajma, Sunday Funday

Beer and Smoked Sausage Corn Chowder from Karen's Kitchen Stories
Dirty Shrimp from A Day in the Life on the Farm
Grilled Pork Tenderloin with Beer Marinade from Palatable Pastime
Spicy Beef Mince Beer Chilli from Sneha's Recipe
Steak & Ale Pie from Amy's Cooking Adventures
Stoverij - Akin to Belgian Chili Cheese Fries from Culinary Cam

3 comments

April Fools' Day Chicken Nuggets & French Fries#SundayFunday

In: April Fool's Day, Chicken, French Fries

When I made these nuggets and gave them to my hubby to enjoy he wouldn't touch them thinking that am really giving him chicken to eat. Then I told him this a April Fools Food Prank he looked at me quite believable wondering whether I am speaking the truth.

After eating one he looked at me stunned, since they looked exactly like Mac chicken nuggets. Do try this prank on your kid's or friends and see their reaction.

Ingredients
For The Nuggets
Vanilla Pound Cake - cut into squares
8 - 10 Biscuits - coarsely powdered
½ Cup Vanilla Icing - I used ½ Cup Icing Sugar + 1 -2 Teaspoons Milk
For The French Fries
Pound Cake Slices
Crinkle Cutter

Method

Place the biscuits in a zip lock bag and crush them with a meat mallet to get coarse crumbs. Transfer crumbs to a bowl. Keep aside.

Get a store-bought vanilla pound cake or make your own ( I made eggless vanilla pound cake ) and ¼" thick squares or nugget shapes. Reserve some slices for fries later.

Make the icing adding a teaspoon of milk at a time to make a coating consistency icing. Dip the nuggets into vanilla icing evenly until all the cakes slices / nuggets are evenly covered. Place them on a wire rack to remove the excess icing.

Carefully pick up one nuggets at a time and dredge in the crushed biscuit powder. Return to the wire cooling rack to harden. Serve with jam of your choice. Cut reserved slices with a crinkle cutter to make fries.

April Fool's Day Chicken Nuggets are ready!
Labels: April Fool's Day, Chicken, Nuggets, French Fries, Pound Cake, Icing Sugar, Sunday Funday

April Fools Calzone Donut by Amy's Cooking Adventures
April Fools' Day Chicken Nuggets & French Fries by Sneha's Recipe
Big Ice Cream Taco by Karen's Kitchen Stories
Grogu's Frog Egg Dessert by Palatable Pastime
Hot Beef Sundae by A Day in the Life on the Farm
My Ideal Birthday "Cake" by Food Lust People Love
Potted Plant Cremeux by Culinary Cam

5 comments

Gavar Sabji#Alphabet Challenge

In: Alphabet Challenge, Cluster Beans, Gavar

The Gavar or cluster beans (Cyamopsis tetragonoloba) is an annual legume and the source of guar gum. It is also known as Gavar, Guwar or Guvar bean or in English Cluster Beans. Its kernel consists of a protein-rich germ and a relatively large endosperm, containing big amounts of the galactomannan.

Ingredients
250 Grams Gavar/Cluster Beans
1 Onion - chopped finely
1 Tomato - chopped finely
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Mustard seeds
A pinch of Asafoetida
A pinch of turmeric powder
1 Teaspoon Chilly powder
1/2 Teaspoon Magic masala
1/2 Teaspoon Sugar
2 Tablespoons Oil
1 Tablespoon Coconut - grated
Salt to taste

Method
Wash and chop the vegetable in small pieces.

In a pan heat oil, add the mustard and cumin seeds, when they crackle, add the asafoetida, onions, tomatoes and turmeric powder, saute this till the tomato is soft and forms a paste. Add the Gavar and saute for 2 -3 minutes, then add the chilly powder, magic masala and sugar, saute for few minutes. Add salt to taste, cover and cook till done. If necessary then add water. I cooked this sabji on steam. When done, garnish with grated coconut and serve hot with rotis, phukla or rice.

Lables: Gavar, Main course, Vegetarian, Healthy, Vegan, Gluten free, Cluster Beans

Sneha’s Recipe: Gavar Sabji

Culinary Cam: Aïgo Bouido (Provençal Garlic Soup)

A Day in the Life on the Farm: Shrimp and Grits

Mayuri’s Jikoni: Guacamole Salad

Food Lust People Love: Grape Juice Jigglers

Palatable Pastime: Grilled Vegetables with Hot Bacon Dressing

Karen’s Kitchen Stories: Gyoza Wrapper Pizza Bites

Jolene’s Recipe Journal: Garlic Butter Gnocchi with Green Beans

Blogghetti: Easy Baked Garlic and Brown Sugar Chicken

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Simple Stovetop Gouda Mac & Cheese

Magical Ingredients: Green and Red Salsa Paratha

4 comments

Black Eyed Peas Curry /Safed Lobia ka Salan#SundayFunday

In: Black Eyed Peas, Curry, Gluten free

This is a delicious, vegan and gluten free curry, a main course dish , which can be enjoyed with steamed rice or rotis.

Ingredients
1½ Cups Black Eyed Beans /Safed Lobia
½ Cup Oil
1 Medium Onion - sliced
¾ Teaspoon Cumin seeds
2 Bay leaves
2 Teaspoons Ginger Garlic paste
2 Medium Tomatoes - chopped
1+ 2 Green chilies - chopped
Salt to taste
1 Teaspoon Red chili powder or to your spice level
½ Teaspoon Turmeric powder
2 Teaspoons Coriander powder
To Be Added Last
1 Vegetable cube
½ Teaspoon Garam masala
½ Teaspoon Coriander powder
¼ Teaspoon Cumin powder
For Garnishing
Fresh Coriander leaves - chopped

Method

Wash and soak the black eyed peas in water for at least 4 hours.

In a pressure cooker, heat oil and sliced onions, cumin seeds, bay leaves. Sauté until the onions start to turn light golden. Then add ginger and garlic paste and sauté until the raw smell vanishes. Add chopped tomatoes and one chopped green chilly cook until the tomatoes are soft & mushy and the oil separates from the gravy.

Now add salt, red chili powder, turmeric powder and coriander powder, sauté for two minutes. Now wash the black eyed peas once again with fresh water and add to the gravy. Add 3 - 4 cups of water and pressure cook on high flame for one whistle then for 7 to 10 minutes on low flame. After that switch off the flame, let the pressure release and the cooker cool completely.

Open, remove the lid and cook for 5-8 minutes stirring occasionally until completely done and you have the gravy consistency you require. Now add vegetable cube, garam masala, coriander powder, cumin powder and remaining two chopped green chilies. Mix and let is simmer for just two minutes, then turn off the flame. Garnish with fresh chopped coriander leaves.