CHANA BATURA

Chana Bhatura is one of the most popular breakfast in North India.Its so popular that its sold as a fast food dish by roadside vendors.Bhatura is a fried puffy bread made out of All purpose flour(maida).I add a little bit of semolina and some slices of bread for the crispiness.Its usually served along with chana masala, a spicy and tangy chickpea dish.

BHATURA

INGREDIENTS

All purpose flour-2 cup
rava-1/4 cup(for extra crispness)

Bread - 4-5 slices,crust removed

Baking pdr - 1/4 tsp
curd-1/2 cup

water -just enough to knead to a smooth dough

salt to taste

oil for frying

Channa Masala - Click on the pic below for the recipe

METHOD

Sift the flour,salt and the baking pdr into a bowl.Break the bread and add it in the bowl.Add the curd and knead to a smooth dough adding little water.Cover it with a moist cloth and keep it aside.Allow it to ferment for 5-6 hrs or overnight.Make small size balls out of it and roll it out just like a chapathi.Dont roll out too thin ,it should be slightly thick and even ,otherwise it wont puff up.Heat the oil and fry the flattened dough.Serve it hot with chana masala.

DAL PARATHA

I had some leftover dal that i had cooked for making dal makhani.Well I cant prepare Dal makhani 2 nights in a row ,not even twice a week.So then what do i do with it?Thats when i realised i had not prepared a stuffed dal paratha ever.I didnt think twice and went on to make the filling.A used a regular chapathi dough with some cumin added to make the parathas.The result was delicious as well as fulfilling.Filled with loads of fibre and proteins,a single stuffed paratha was good enough to fill up my tummy.One can use any kind of dal or beans for the filling.

This is my post on day 21 of RM 2.

INGREDIENTS

Wheat flour - 2 cups

cumin seeds - 2 tsp

oil - 3-4 tbsp

hot water - 3/4 cup

salt

For filling :-

Matpe beans - 1/2 cup

kidney beans - 1/4 cup

Grated ginger - 1 tsp

cumin seeds - 1 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

coriander pdr - 2 tsp

garam masala - 1 tsp

lemon juice - 1-2 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped

salt

METHOD

Soak kidney beans and matpe beans overnight and then pressure cook it with some grated ginger and salt.

Mix flour,salt,cumin seeds and oil in a bowl.Mix it till the flour has a wet consistency.Add hot water slowly and mix thoroughly to form a soft,smooth dough.Keep aside.

In a pan heat some oil.Add the cumin seeds and curry leaves.Stir for a few secs ,lower the flame and then add the turmeric pdr,chilli pdr,coriander pdr and garam masala.Now add the cooked beans.Check salt(Some salt was already added while pressure cooking the beans).Cook it uncovered until it becomes dry,all liquid evaporated completely.Mix in the lemon juice and coriander leaves in the end.Leave aside and let it cool before making the parathas.

Make small lemon size balls of the dough and flatten it a bit.Drop a spoonful of the filling in the center of the dough.Gather the edges and seal it tightly.Coat it with flour and flatten it carefully.keep the dough 1/4" thick.Do the same for rest of the balls.

Heat a griidle or tawa on medium.Spread some butter/ghee on it if you wish, I didnt add any. Drop the flattened dough and cook them for about 3-4 mins per side or till they turn brown on both sides evenly.Serve hot with green chutney or curd.

Do check out what my friends have been upto today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

BANANA NUT MUFFIN

Muffins are one of the most popular breakfast item in USA.As you can see they are very similar to cupcakes.So how can you identify one from the other?

Well cupcakes are always made with white flour and are light in weight,sweet and often covered with icing.They are smaller in size.Muffins are bigger in size and heavier in texture and weight,mostly containing some kind of fruit and nuts.Unlike cupcakes,muffins are never iced and not as sweet.They can be made healthier by preparing it with wheat flour,bran or oats.

That said i personally dont like having muffins for breakfast.Even though its not very sweet,its sweet enough for me to have it as a dessert.I like it that way.Here i have prepared banana nut muffins.I used ripe bananas that are firm to touch and not overipe ones.I also didnt mash them fully,kept chunks of banana pieces so that i get a bite of it ones in a while.Instead of using a whole cup of sugar or brown sugar i used 1/2 of both.The result was soft,moist and fluffy.

I am sending this to this months A.W.E.D - American hosted by DK.This is also my post on day13 of RM 2.

INGREDIENTS

All purpose flour(bleached) - 2 cups

Baking soda - 1 1/2 tsp

cardamam pdr - 1/2 tsp

salt - 1/2 tsp

eggs - 2 (room temp)

Ripe bananas - 4(mash it to chunky pieces)

Sugar - 1/2 cup

Brown sugar - 1/2 cup

oil - 1/2 cup

Vanilla tsp - 2 tsp

sliced almonds - 1/4 cup(for topping)

METHOD

Preheat oven to 375 deg F.Sift the flour,soda,cardamam pdr and salt and keep aside.In a mixing bowl whisk together eggs,sugar and brown sugar until it becomes thick.Add the oil,vanilla and mashed banana.Mix it well.Using a spatula slowly fold in the dry ingredients until just mixed.Line the muffin pan with paper cups and grease it with non stick spray.Using an ice cream scoop pour the batter into the greased paper cups.Top it with sliced almonds.Bake it for 15 - 20 mins or until the toothpick inserted in the center comes out clean.Serve it warm.

Check what my marathon buddies are cooking in their kitchen today!!!

1) DK

2) Siri

3) Srivalli

4)PJ

5)Curry Leaf

6)Medha

7)Priya

8)Bhawna

9)Raaji

10)Ruchii

11)Anu

12)Kamala

13)Roopa

14)Divya Kudua

15)Rekha

16)Divya M

17)Lakshmi

18)Raaga

19)Lakshmi Venkatesh

20)Sripriya

21)Viji

22)Pavani

23)Kamalika

24)Karuna

MIXED VEGETABLE PARATHA

Stuffed Parathas are a very fulfilling meal item.They taste great on its own,no side dish required.Here i have stuffed it with grated vegetables and potatoes along with some spices.

This is my post on day 12 of RM2 .

INGREDIENTS

For Dough:-

Wheat flour - 2 cups

oil - 3-4 tbsp

cumin seeds - 2 tsp

kashmiri chilli pdr - 1 tsp

garam masala - 1 tsp

hot water - 3/4 - 1 cup

salt to taste

For Stuffing:-

Potato - 2 medium size,mashed

cauliflower - 1/2 cup,grated

carrot - 1/2 cup,grated

onion - 1 medium size,grated

gin-gar paste - 1 tsp

cumin seeds - 1 tsp

coriander pdr - 2 tsp

red chilli pdr - 1/2 tsp

garam masala - 1 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped

salt

METHOD

In a bowl mix flour,salt,cumin seeds,kashmiri chilli pdr,garam masala and oil.Mix it thoroughly so that the oil is evenly distributed and the flour becomes like a wet sand.Form a well and slowly add the hot water little by little.Mix it until it forms a smooth dough.Refrigerate for an hr.

In the meantime heat some oil in a pan.Add cumin seeds.When they start to turn brown add gin-gar paste and curry leaves .Stir it for a few seconds until its raw flavor and smell disappear.Then add the grated onion.Cook it until its raw flavor disappears..Add the grated cauliflower and carrot.Add salt and let it cook for 3-4 mins.Then add the red chilli pdr,coriander pdr and garam masala and mix well.Add in the mashed potatoes.Sprinkle some water if it becomes difficult to mix.Check salt.Add the chopped coriander leaves in the end and mix.Remove from heat and let it cool.

Make small balls of the dough.Flatten it a bit.Add a spoonful of the mixture and close it.Coat it with some flour and flatten it evenly.Do not flatten it very thin like a chapathi,parathas should be thick as seen in the photos.Similarly stuff and flatten rest of the balls.Heat a tawa or griddle.Cook the parathas 3 mins per side on a medium heat.Serve hot with curd or any curry or eat it just like that.

Do check what my marathon buddies are ding in their kitchen today!!!

1) DK

2) Siri

3) Srivalli

4)PJ

5)Curry Leaf

6)Medha

7)Priya

8)Bhawna

9)Raaji

10)Ruchii

11)Anu

12)Kamala

13)Roopa

14)Divya Kudua

15)Rekha

16)Divya M

17)Lakshmi

18)Raaga

19)Lakshmi Venkatesh

20)Sripriya

21)Viji

22)Pavani

23)Kamalika

24)Karuna

CHINESE STYLE POTATO STIR FRY for T&C and PEPPER TOMATO ROLLS for BBD

I have combined 2 posts in one because for the next 2 months even though i will be blogging, i am not sure if i will be posting frequently.The reason is simply because my parents are coming here this weekend and our reunion is after a gap of 3 1/2 yrs.So i am sure you all know how excited i am and so want to spend each and every minute with them.So before that i wanted to finish the post for the 2 events i wanted to participate - Taste and create hosted by nicole and Bread baking day - small breads hosted by aparna this month.





I was very very happy when i saw that i was paired with Rachel of Tangerine Kitchen for taste and create.I love her blog and enjoy seeing her daring bakers challenge posts,always well presented.I went through her recipe index, a good amount of times i must say and finally decided on trying out her Chinese style potato stir fry - Something i have never tried and seen before.I made some minor changes though.Instead of frying I baked the potatoes until golden brown.I used worchestershire sauce instead of soya sauce and also added diced onions and capsicum and a pinch of sugar to the dish.The result was simply delicious.We had it with some white rice.




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For BBD , an event originally started by Zorra , i baked some pepper tomato rolls.I came across this recipe from the book Tastes of home - The baking book which i borrowed from the library.The recipe's original name is Basil tomato rolls but since i used the Sweet pepper pasta sauce here i changed the name to Pepper tomato rolls.I have to say its one of the best rolls i have eaten and we enjoyed eating it for dinner last night - really light , soft and fluffy.




INGREDIENTS

Active dry yeast - 2 tsp
Unbleached flour - 3 1/2 cups
Warm water - 1 1/3 cups
sugar - 1 tbsp
salt - 1 tsp
olive oil - 2 tbsp

For Filling:-

Pasta sauce - use any store bought(i used sweet pepper sauce)
parmasan cheese to sprinkle on top

METHOD

In a small glass bowl, dissolve yeast in warm water and let it rest for 10 mins.In a large bowl, sift flour,sugar and salt.Make a well in the center and pour the yeast water and oil in it.Using a wooden spoon mix in enough flour to make a smooth paste and then use the rest to form a soft dough.

Turn onto a floured surface,knead until smooth and elastic, about 10 mins.Place in a greased bowl ,turning onesto grease top.Cover and let it rise in a warm place until doubled in volume,about 1 hr.

Then punch the dough down,turn onto a lightly floured surface and divide it into 9-12 pieces.Shape each piece into a ball and place them 3inch apart on a greased baking sheet.make an indentation in the center of each ball, add a tbsp of the filling.Sprinkle with parmasan cheese.Cover and let it rise in a warm place until doubled,about 30 mins.

Preheat oven to 375 deg F and abke for 25-30 mins or until golden brown.Let it cool on a wire rack.Serve warm.

Trupthi of recipe center passed me the magic lamp of luck!!!The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!* Start Copy Here*1. 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I would like to pass on this magic lamp to Roopa of my kitchen treats, suma of sumas cuisine, JZ of tasty treats and divya of easycooking.

PANEER STUFFED CALZONE

A calzone , sometimes referred to as a italian pouch, is an Italian turnover made from pizza dough and stuffed with cheese usually mozarella and ricotta, meat, vegetables, or a variety of other stuffings. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked.

Calzones are not folded pizzas, they do resemble pizzas in some ways, but are far from it. A dough is rolled out evenly into a circle instead of molded into a bread pan.

Calzones are similar to stromboli, but traditionally the two are distinct dishes, as stromboli usually contains mozzarella cheese and is served with marinara sauce on the side. Moreover, stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.(source - wikipedia)

Here i have stuffed the calzone with a spicy tangy paneer filling.Its was so soft and crisp right from the oven.You can also eat this at room temperature.I didnt use any tomato sauce to dip it in,had it just like that straight from the oven.The filling was really good,beyond my expections. Calzones are so ful filling enough to have as a main course than as a snack.

I am sending this to DK's A.W.E.D - Italian event and Vandana Rajesh's paneer - a delicacy event.

(Recipe for the crust adopted from the book Tastes of Home-The baking book)

INGREDIENTS

Unbleached flour - 3 1/4 cups

Active dry yeast - 2 1/4 tsp

Warm water - 1/2 cup

Warm milk - 3/4 cup

Salt - 1 1/2 tsp

Sugar - 1 tsp

Olive oil - 3 tbsp

For the filling:-

Paneer cubes - 1 1/2 cups (i used home made paneer)

onions - 2 medium size , chopped fine

tomatoes - 2 medium size , chopped

green bell pepper - 1 medium size, diced small

gin-gar paste - 1 1/2 tsp

turmeric pdr - 1 tsp

red chilli pdr - 1/2 tsp

green chillies - 3,chopped

curry leaves - 1 sprig, chopped

coriander pdr - 2 tsp

garam masala - 1 tsp

tomato paste - 1 tbsp

cilantro - a small bunch,chopped

salt and pepper

METHOD

In a small glass bowl,dissolve yeast in a warm water.Let it stand for 5 - 10 mins.

In a large mixing bowl, sift flour,salt and sugar.Make a well in the center and add the yeast water ,milk and oil.Stir in enough flour to make a paste and use the rest to make a soft firm dough.Turn onto a floured surface and knead until smooth and elastic, about 6-8 mins.Place in a greased bowl,turning ones to grease the top. Cover and let rise in a warm place until doubled,about 1 hr.

In the meantime make the filling.Heat some oil in a pan and cook the paneer cubes until they are slightly brown.Remove and set aside.In the same pan add gin-gar paste,green chillies and curry leaves.Saute for a few seconds.Then add turmeric, chopped onions,bell pepper and tomato.Add salt and saute until the vegetables become soft.Add red chilli pdr,coriander pdr and garam masala.Stir everything together until everything is combined.Add tomato paste and sprinkle with some water to help stir the paste easily.Roast the mixture until it gets brown.Add cilantro and the cooked paneer cubes in the end.Combine it well and keep it aside to cool.

Punch down the dough and rest for 10 mins.Divide into 4 equal pieces.Make it into a smooth round and let it rest for another 30 mins,covered.Preheat oven to 400 deg F .Then roll out each piece into a circle 1/4 " thick. Top each with the paneer filling and fold dough over it.Pinch the sides to seal. Give 3 slits on top for the steam to escape.Line a baking sheet with aluminium foil for easy clean up. Sprinkle with some corn meal to avoid the sticking of the dough.Place the filled dough on the baking sheet.Brush some olive oil on top and bake for 15-20 mins or until its golden brown.

Let it cool a bit before cutting.As it cools it becomes softer.Serve warm.

MANGALORE CHICKEN CURRY with LAVASH

I prepared this dish solely to satisfy my cravings for Kori rotti.Kori rotti is a popular Mangalorean dish, a combination of red chili-based chicken curry and crispy crackling dry bread made from rice flakes. Its a traditional dish of the bunts (Tulu speaking Mangaloreans) and served at weddings, parties and special occasions.

I was introduced to this dish during my college days in manipal and i can say its one of the tastiest traditional dish i have had.Ones in a while i do get cravings to eat this but its very hard to find these crispy rice rotis here and so i had to make something very similar to it.I thought of making khoubiz but our very dear Asha suggested me to make Lavash. I am so glad she did as it turned out to be a real treat.When i took a bite of that crispy bread with a scoop of the chicken curry on it hmmmmm i was in heaven :).You can also soak the bread in the gravy and eat it,that is how kori rotti is usually eaten.Those who havent eaten this before this is the right time.Do try it i am sure u wont regret it.

MANGALORE CHICKEN CURRY

INGREDIENTS

Large chicken breast(boneless or with bones) - 2 ,cut into cubes
Grated coconut - 1½ cups for milk + 1/2 cup
red chillies - 6-7 nos
Coriander seeds - 3 tbsp tbsp.
cumin seeds - 1 tsp.
peppercorns seeds - 10
onion - ½ cup , chopped
Turmeric powder - ¼ tsp.

Butter - 1 tbsp.
gin-garlic paste - 1 1/2 tsp
onion - 1 medium size , chopped
curry leaves - 1 sprig
green chilies - 2 nos,slit
tomato paste - 1 1/2 tbsp
tamarind juice - 1 tbsp
garam masala -1 tsp
cilantro - to garnish
Salt to taste
lemon juice to garnish

METHOD

Grind 1 1/2 cups of coconut finely with 2 cup hot water. Squeeze out thick coconut milk and keep aside. Add 1 1/2 cups of hot water to the residue and take out thin milk.
Roast ½ grated coconut till light brown,set aside. Dry roast red chillies,coriander seeds,cumin seeds and peppercorn seeds and keep aside.Fry the ½ chopped onion till light brown in a little bit of ghee. Grind all these together with turmeric powder with a little of the thin coconut milk till very fine.
In a wide pan heat butter. Add chopped onion,gin-gar paste,curry leaves,green chillies and fry till the onions are brown.Add the chicken pieces and fry for a couple of minutes. Add garam masala powder and tomato paste .Sprinkle a bit of water to thin out the paste . Now add the grinded masala and the thick coconut milk .Stir and slowly add the thin coconut milk too,add some water if its too thick or completely omit it if u want it thick. Add the tamarind juice,check the salt,cover and let it cook for 10 mins on a low flame or until the chicken is fully cooked.Garnish with cilantro and lemon juice. Serve with Roti, Idli, Neer Dosa, aappam or Rice.
Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store or anywhr in India.

LAVASH

I prepared Asha's lavash.It came out really crispy and perfect.You can see how crispy they turned out to be from the photos , just like pappad.Thank u so much asha for suggesting this.

Serve it hot right from the oven with chicken curry on top of it.Enjoyy!!

LAYERED POROTTA and GOBI MANCHURI

Layered porotta or kerala porotta is one of my favorite flat breads. Its made with maida ,eggs (optional)and fat.So you can see its less in fibre content compared to other parathas.Unlike other parathas this one involves a special technique in order to get the layers.And so for this very reason i have constantly failed atleast 6-7 times to achieve the layers and also its soft and flaky texture until cham of spice club came to my rescue.She told me exactly what i was doing wrong.So thought of giving 1 more try and the result was more than satisfying.Her recipe and instructions are so easy to follow.Click here for the recipe.I cant thank you enough for this cham.
I am sending this to Srivalli's Roti Mela .

A closer look at the layers

My repeated failures were because i never let the dough rest for 5-6 hrs before rolling and so it had an elastic effect and also to get perfect layers after roasting it on a tawa u should keep the porotta covered in a cotton cloth and let it steam inside for 5-10 mins.This will make it soft and then we can easily pat it to get the layers out.

Since this is a mild tasting bread its usually eaten with some spicy curry.I love to eat this with chilli chicken or gobi manchuri.

GOBI MANCHURI

INGREDIENTS

Cauliflower - half of a whole piece, cut into florets
water
salt
oil for frying

Batter:-

All purpose flour - 1/4 cup
corn starch - 1 tbsp
gin-gar - 1 tbsp
red chilli pdr - 1 tsp
worchestershire sauce - 2 tsp
water as needed
salt

Gravy:-

Onion - 1 large onion , diced small
bell pepper(green/red) - 1 medium size,diced small
Fresh ginger - 2 tsp ,chopped fine
garlic cloves - 2 , chopped
green chillies - 3-4 , chopped fine
curry leaves - 1 sprig,roughly chopped
red chilli pdr - 1 tsp
tomato paste - 2 tbsp
ketchup - 2 tsp
worchestershire sauce - 3 tsp
corn starch - 1 1/2 tsp
water - 3 tbsp
sugar - a pinch
salt

METHOD

In a deep vessel bring some water to a boil.Add salt and drop the cauliflower florets and stir.Do not cover the vessel.Let it stand in there until they are tender but firm.Now drain out the water and keep them aside.

In a bowl mix all the ingredients needed to make the batter except water.Add enough water to make a thick batter.Add the florets and combine them well.

Heat oil in a wok.When it reaches the right temperature drop the florets slowly.Be careful not to overcrowd the wok then u wont get it crispy.Fry them till they are brown in color.Remove them and put them on a paper towel to drain off the excess oil.

Mix the cornstarch and water and keep aside. Heat some oil in a pan.Add the chopped ginger and garlic,curry leaves and green chillies.Saute them for a few seconds and then add onion,bell pepper and red chilli pdr.Add salt and saute until the onions get soft.Now add the tomato paste and worchestershire sauce and stir them all together.Sprinkle some water in order to thin out the tomato paste.Add ketchup and stir for couple more mins.Then add the mixture of cornstarch and water into the pan and stir until the gravy thickens.Finally add the fried florets and mix them well until they are combined.Check for salt.I like my manchuri semi dry.If you want more gravy add some more water while adding the cornstarch mixture.Remove from heat and serve with warm soft porottas.
I am sending this to DK's A.W.E.D - chinese event.

I had a few surprises this week -

Asha of Foodie hope and aroma gave me the "blogger with a purpose" award.Thank u so much asha.I was really thrilled to receive this from u :).I would like to pass on this award to
Roopa, Swathi , Suma and JZ .Congrats and enjoy:).




Meeso gave me the "you make my day award" and devi priya gave me the"nice matters award".Thank u so much meeso and devi.You gals really made my day :)



I am also very very happy to say that my rotini stuffed bell pepper won "the most creative recipe" in Pooja's VoW - Bell pepper event.I thank each and every one of u who voted for me.I am really flattered:).I also thank Pooja for hosting such a wonderful event.Congrats to Sia and Alka for winning the other categories.

CHICKEN ROGANJOSH with MOOLI KA PARATHA

I got the recipe for roganjosh from one of my favorite blogger.In a short period of time we became very good friends.Apart from being an excellent cook with great plating skills she is warm ,friendly and a comfortabe person to talk to.With a lot more push from all of us she can simply create wonders.Still wondering whom i am talking about?I am talking about none other than JZ of Tasty treats .

From the day i saw her roganjosh dish recipe i was really tempted and knew it would be a sure winner in my house and i was right.My hubby loved it so much that he has asked me to make it more often.I made slight changes in the recipe.I used chicken instead of pork and skipped the use of cream as i didnt have it at the time.But that didnt compromise the delicious flavor of the dish.I am sure it would only make it tastier.The recipe also called for cooking the dish in the oven but since boneless chicken breasts cooks up fast i did it over the stove top.Original recipe can be found here .

It tastes great with rice or rotis.We had it with some yummy mooli ka parathas .
I am sending this dish to vandana rajesh's chicken event.

INGREDIENTS

Chapathi flour - 2 cups

oil - 3-4 tbsp

grated radish - 1 1/2 cups

onions - 1 cup , grated

red chilli pdr - 1 tsp

green chillies - 3 nos , chopped fine

coriander odr - 2 tsp

garam masala - 1 tsp

Hot water - approx. 1/4 - 1/2 cup

salt to taste

METHOD

In a bowl mix flour,salt and oil.Nicely mix it together until the flour is evenly moist from the oil.Squeeze out the water from the grated onion and radish and add it into the bowl.Now mix the rest of the ingredients except water.Slowly add the hot water and combine everything together until it forms a soft, smooth dough.Refrigerate it for atleast 1 hr before making the parathas.Make small lemon size balls of it.Heat a griddle. Roll out the dough on a lightly floured surface.Do not make it as thin as a chapathi,keep it slightly thick. Put it on the hot griddle and toast it until both the sides get slightly brown.

I am sending this for Sri's roti mela event.

Awards time :).

Last week i was showered with some more awards.No matter how many times i receive it i feel the same thrill and excitement each time.

JZ gave me the rocking girl blogger and good chat blog award.Thank you so much JZ.I am really happy to receive this from you.

Shubha and Sireesha gave me the yummy blog award.Thank u so much Shubha and Sireesha.I am very grateful to you gals.

I also received an Inspirational award from Suma,Madhavi and JZ. The thought of me inspiring someone itself is so inspiring to me.Thank u so much gals, you are very sweet and kind.This is a very special award that i will cherish it forever.

This award was started by Jamie of the Flavour Pantry. According to Jamie,

“This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe. As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it.”

Wow!!what a wonderful concept Jamie.Thank u so much for starting this award that is so inspiring and motivating many of us to do better.

What inspires me?

1)My parents with their unconditional love and support always keep me on the positive outlook.

2)My bro who always keeps me laughing with his great sense of humour and with his suggestions that helps me improve.

3)The almighty god who gives me strength to face difficulties in life and gives me hope that helps me move forward in life.

4)Many bloggers who motivate me with their encouraging and sweet words.

5)Last my hubby who supports me and is always there to share my joy and sorrow.

Now i would like to pass on this award to:-

Roopa of My kitchen treats

Asha of Aroma

Suganya of tasty palettes

Sunitha of sunitha's world

Congratulations to all of you!!!

and hey Siri has put up the much awaited AWED-middle eastern cuisine round up ..click here to see it.

PIDE - Turkish seeded bread

Recently i got this "Ultimate Bread " book by Eric Treuille and Ursula Ferrigno from the library .This is a great book for a beginner like me.It features recipes for 40 or more varieties of bread and describes each and every step thats involved in making a basic bread dough,with photos too.Since it's my 1st time i chose to bake a simple one.

Pide is recognised by its distinctive ridged pattern,golden crust and topping of nigella seeds/fennel seeds/sesame seeds.Its traditionally prepared for the muslim festival of ramadan,when it is eaten to break the fast at sunset.Plain pide baked unglazed and without the sprinkling of seeds is a regular accompaniment to grilled kebabs and kofte.

I am sending this for this months A.W.E.D - middle eastern cuisine hosted this month by Siri of Siri's Corner.

(Recipe adapted from the book "ultimate bread")

INGREDIENTS

Dry yeast - 2 tsp

sugar - 1/2 tsp

water - 3/4 cup + 1/2 cup

Unbleached flour - 3 1/2 cups

salt - 1 tsp

olive oil/veg oil - 2 tbsp + for glazing (can use egg wash too)

nigella seeds/fennel seeds/sesame seeds - 2 tsp

Note:- All ingredients should be at room temperature

METHOD

Sprinkle the yeast and sugar into 1/2 cup of lukewarm water in a bowl.Leave for 5 mins,then stir to dissolve.This should be done just before adding the yeast to the flour.Avoid using metal bowls or utensils to prepare yeast.Metal can impart an unpleasant aftertaste to the yeast mixture.


Sift the flour and salt together in a large bowl.Make well in the center and pour the dissolved yeast and the oil.


Mix in the flour.Stir in the remaining water,as needed to form a firm soft dough.Turn the dough out onto a lightly floured surface.Knead until smooth,supple and elastic ,about 15 mins.Initially the dough will be stiff but will soften and stretch gradually as you continue kneading.


Put the dough in a clean,oiled bowl,turning it to coat evenly with the oil.Cover with a dish towel,then let it rise until doubled in size,about 1 1/2 hrs.To check if the dough has completely risen press it gently with your fingertip.It will not spring back completely if its completely risen and spring back at once when the rising is incomplete.

Punch down the dough and rest for 10 mins.

Divide the dough into 2 equal parts.Roll each piece into a smooth ball and put it on a lightly floured baking sheet.Roll out each piece to form a 1/4in. thick round.Cover with a dish towel and let it rest for 20 mins.

Preheat the oven to 425 deg F

Use the blunt edge of knife to gently draw 4 parallel impressions across on top of each dough,then 4 more in the opposite direction.Brush with olive oil.

Sprinkle the dough with the seeds evenly and bake for 10-15 mins,until puffy and golden in color.wrap the breads immediately in a dishwtoel to keep the crust soft and prevent from drying out.

To check the doneness of the bread: -

A well baked bread should be golden brown in color,not too pale,not too dark in color.The texture and feel of bread should be firm to the touch without seeming hard.The best test is to listen to the sound of the baked bread when it is tapped on the underside.it should sound slightly hollow when it has been properly cooked.

CHOCOLATE CHIP BANANA BREAD and an AWARD

I had some bananas on my pantry constantly reminding through their strong smell that they were getting older each day.So i had to get rid of them sooner before they die.I had been meaning to make bread for a long time, so now that i had to get rid of them i thought why not get the best out of them.The bread came out superrrrrrrb, so soft and fluffy.Only problem was I used a slightly bigger loaf pan so the bread came out thin .But that doesnt compromise the soft texture or its taste.Use a loaf pan size of 9x5x3 inch.
i am sending this to melissa's Bread baking day - breakfast bread event .

INGREDIENTS

All purpose flour - 1 3/4 cup

Brown sugar - 1/2 cup, tightly packed

baking powder - 1 tsp

baking soda - 1/4 tsp

salt - 1/4 tsp

cardamam pdr - 1 tsp

egg - 1, lightly beaten

zest of 1 orange

butter - 2 tbsp, melted and cooled

very ripe bananas - 3 nos, mashed well

oil - 2 tbsp

vanilla essence - 1 tsp

chocolate chips - to garnish

METHOD

Preheat oven to 350 deg F.Spray the loaf pan with some non stick vegetable spray and set aside.

In a large bowl sift flour,baking powder,soda and salt.Set aside.In another bowl combine mashed banana,eggs,melted butter,oil,vanilla essence,zest and cardamam pdr.With a rubber spatula ,lightly fold the wet ingredients into the dry ingredients until just combined and the batter is thick and chunky.Do not overmix at this point.It need not be smooth.Overmixing the batter will yield tough,rubbery bread.Scrape batter into the loaf pan and top it with some chocolate chips for garnish.Place it in the center rack and bake for about 40-45 mins or until golden brown and tooth pick inserted in the center comes out clean.Place on a wire rack to cool and then remove from the pan.Serve warm or room temperature.

Last week Vandana rajesh of cooking up something nice gave me the rocking girl blogger award.Thank u so much vandana.I am really grateful to u for thinking about me to pass it onto.

Now i would like to pass on this award to

Shibani of anyone can cook

kamala of Moms recipes

Sagari of Indian cooking

anjali J of THE BIG BITE

Also check what my marathon buddies are busy cooking today!!!

laks - Mor Kootu

Sri - Chicken Masti

Swathi - ALOO PARWAL ki SABZI

Anu - Mooli paratha

Siri's Mango art and cabbage porial

Divya's black eyed beans curry

Bhags - Oats, squared

DK - Brown rice patties

(will update their recipes soon)

NAAN

I love naan and this is one Indian bread that is popular with the rest of the world.So when i saw Aparna's naan recipe i was in.She has explained the process so well that i will simply paste the link to her site.Hope u all enjoy!!!

http://mydiversekitchen.blogspot.com/2008/02/naan.html

GOBI PARATHA

INGREDIENTS

Chapathi flour-1 1/2 cup
Cauliflower-1 cup finely grated
oil-1 1/2 tbsp
green chillies-2 nos finely chopped
red chili pdr- 1 tsp
coriander pdr-3 tbsp
cumin seeds-1 tsp
coriander leaves- finely chopped(according to ones taste)
hot water-1/2 cup
salt to taste

METHOD

In a mixing bowl add flour,oil and salt.Mix it thoroughly till flour is coated with oil.Add all the spices , cauliflower and coriander leaves.Mix everything together.Add water lil by lil . Dont add all the water at ones.Sometimes u may not need the whole 1/2 cup since cauliflower oozes out lil water when squeezed.Combine it all together until it forms a big ball.Refrigerate for atleast an hr so tht when u flatten it doesnt stick to the board.Make lemon size balls from the dough and flatten it coating it with flour.Keep it slightly thick.Heat the griddle/tawa and coat it with lil butter or ghee.Put the flatten dough on the hot tawa and roast it just like a chapathi.
Serve it hot with curd and mint chutney or any masala curry.