Savoury Pancake – an Easy Breakfast Idea

Pancakes are popular all over the world. A starch-based batter with milk and egg is used to prepare a thin, flat cake on hot griddle or frying pan. Sweet pancakes accompanied with jam, nutella, whipped cream or a scoop of ice cream can make lip smacking desserts. Whereas a large, round, savoury pancake with cheese, bacon or vegetables can be served as a full fledged meal. In fact, the best pan cake I ever had, was during my stay in Holland. It was very thin, loaded with cheese and bacons.

However today’s recipe is of a simple savoury pancake with a few handful vegetables and cheese. It can be made into a tasty breakfast and prepared quick without much fuss.

Savoury Pancake

Savoury Pancake

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Bread Pizza on Tawa

Bread is perhaps the most common item for breakfast around the world. Even in India, a slice of bread has replaced the traditional regional foods for breakfast. I cannot think of my busy weekdays mornings without bread, which you can just bake and have it with a spoon of butter or jam. I must admit that since my childhood I have been a big fan of a crunchy toast with lots of butter and sugar on top of it and the love affair continues till date.  However, with growing age I am trying to cut  down the amount of consumable butter and sugar. 🙂

Sometimes I also get bored with bread toasts. Luckily, plenty of options for cheeses are available in the market which tempts me to carry out experiments with mundane breakfasts with breads. And here I am with a quick, easy and delicious ‘Bread Pizza’ recipe with capsicum, tomato, herbs like oregano and basil and grated cheese . I am pretty sure that kids will love it too. It can also be served as snacks anytime in the day.

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Palak Lacha Paratha (Spinach Lacha Paratha)

Paratha stuffed with seasonal vegetables apart from the usual Aloo or Muli parathas are pretty common in Northern India.  Likewise, spinach puree in partaha dough infuses a certain kind of herb flavour in the paratha and makes it pretty tasty too. Known as Palak paratha, it is actually quite popular and find many lovers all around. Here I share the interesting recipe of Palak Paratha which one can readily follow.

Palal Lacha Paratha (Spinach Lacha Paratha)

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Idli

Today I am here with the recipe of a very common and immensely popular south Indian dish of Idli. It remained in my “To Do” list for a long long time. Partially due to the absence of Idli mould and then because of my infamous laziness, I managed to come up with this dish so late. I always think of Idlis as steamed cakes, made of fermented rice and black gram lentils which one can have either in breakfast or even in lunch. Its batter is quite similar to ‘dosa’ batter except it being a bit thicker. You can try out this healthy dish at your own to feel the flavour of south India at will.

Idli with Sambar & Coconut chutney

Idli with Sambar & Coconut chutney

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Chhatur Parota or Sattu Paratha

Sattu or Chatu (in Bengali) is a flour of dry roasted grains such as barley, bengal gram, millet, corn etc. In Bihar sattu is used extensively in different sweet and savoury dishes. They generally use the sattu of bengal gram. Whereas in Punjab barley sattu is much popular. One can easily confuse Sattu with bengal gram flour or besan. The former is a fiber rich and nutritious food. One glass of water mixed with sattu, salt, sugar and lemon juice is a healthy and energetic start for a day.

Till date I have tasted two dishes of Bihar – one is sattu paratha, made by my mother and second one is litti, prepared by a Bihari guy I met in Germany. Although both have been delicious, my favourite is the paratha. Again this recipe, which I share with you is stolen from my mother’s cook book 🙂 😉

Chatur Parota/Sattu Paratha

Chatur Parota/Sattu Paratha

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Vegetable Upma/Nonta Suji

It has always been our priority to start a day with healthy breakfast. At the same time, these days, leading fast lives, we can’t afford to go for a lengthy recipe. Although our taste bud always look for something different from regular bread and butter. Vegetable Upma, a savoury dish mainly with semolina and few vegetables, would be a great option for a healthy yet tasty breakfast. Althoug a South Indian delicacy, it is quite similar to our daily food and we Bengalis often call it “Nonta Suji”, ‘nonta’ means savoury and ‘suji’ stands for semolina. My mother used to make it often for breakfast and even for lunch during my school days. The present recipe is very simple and pretty similar to the usual upma recipe. So have it and stay healthy 🙂

Vegetable Upma or Nonta Suji

Vegetable Upma or Nonta Suji

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Ganjorer Parota/Carrot Paratha

Carrot, largely a winter vegetable, is used in many savoury dishes, currys and even in salads. Again Carrot halwa is a very popular Indian dessert, perhaps adored by all. For me , I love to use carrot in many of my dishes, just because its colour brings vibrancy in the appearance. However, this time I gave it a completely different treatment and made carrot paratha. When potato, cauliflower, spinach, radish etc. can be used as stuffing for parathas, why can’t be carrot ????? Today I prepared it for the first time and it came out just brilliant.  So, you can try a new version of paratha this winter to make your loved ones happy 🙂

Carrot Paratha

Carrot Paratha

Ingredients for 6 Parathas :

For Dough :

  1. Plain flour – 1¼ cup
  2. Pinch of salt
  3. Sugar – ½ teaspoon
  4. Oil – 1 tbspoon

For Stuffing :

  1. Carrot (grated) – 2 (medium size)
  2. Ginger paste – ½ tbspoon
  3. Cumin powder – ½ tbspoon
  4. Red chilli powder – ½ teaspoon
  5. Garam masala powder – ¼ teaspoon
  6. Salt & sugar to taste
  7. Cooking oil – 1-2 tbspoon

Procedure :

Mix flour, salt, sugar and oil in a large bowl. Add lukewarm water, little at a time to make a soft dough. Knead the dough for few minutes until it is smooth. Keep it aside in an air tight container for at least 10 minutes.

Heat oil a frying pan over medium flame. Add grated carrot and cook until it becomes soft.

Then add ginger paste, chilli powder, cumin powder, salt and sugar. Cook until oil separates form the mixture.

Then add garam masala powder, give it a good stir and put the gas off. Let the mixture come to room temperature and then divide into 6 equal parts.

Also divide the dough into 6 equal parts and make flat round balls out of them by rolling between palms.

Flatten each ball by pressing with finger and make a cavity at the center of the ball (try to flatten them through edges, don’t let the center too thin). Now place one part of the carrot mixture in this cavity and close it from all sides, again roll between your palms to get a flat round shaped ball. Stuff remaining five balls with carrot mixture the same way.

Stuffing the balls

Stuffing the balls

Now roll each stuffed ball, on an oily work surface, into circle of 13 -15 cm. diameter or in a size of small roti or paratha.

Heat a tawa or flat frying pan over medium flame. Place the paratha on hot tawa/pan and bake for few seconds, flip it and bake the other side for few seconds. Then add 1 tbspoon of oil and fry evenly both sides of paratha till it gets nice golden colour.

Serve hot with Spicy Beetroot Curry.

Hot Carrot Paratha with Spicy Beetroot Curry

Hot Carrot Paratha with Spicy Beetroot Curry

Cinnamon Swirls or Buns

Cinnamon is a very common spice used in many a Indian cuisines, mostly in savoury dishes. I never knew it can even be used in cakes and breads. So when I found this recipe in my baking book, I got really surprised and initially was not very keen on baking it. But as the recipe read quite simple and I also got bored having breads daily in my breakfast, I gave it a try. And to my surprise again, I liked the flavour of cinnamon in my buns. Add to this, the swirl shape makes the bun look quite attractive too.

Cinnamon swirls or buns

Cinnamon swirls or buns

Ingredients for 8 pieces :

  1. Butter – 2 tbspoon (cut into small pieces) + extra for greasing
  2. Plain flour/Strong white bread flour – 225 gm. (I used plain flour)
  3. Salt – ½ teaspoon
  4. 1 sachet easy-blend dry yeast (7 gm.)
  5. Egg (beaten) – 1
  6. warm milk – 125 ml.
  7. Maple syrup/Honey – 2 tbspoon (I used honey)
  8. Milk/Single cream – 2-3 tbspoon

For Filling :

  1. Butter (softened) – 4 tbspoon
  2. Ground cinnamon – 2 teaspoon
  3. Brown sugar – 50 gm.
  4. Currants/Sultans/Raisins – 50 gm. (I used currants)
Ingredients

Ingredients

Procedure :

Grease a 23 cm./9 inch square/circular cake tin.

Sift the flour and salt into a bowl, stir in the yeast.

Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

Add the egg and milk and mix to form a dough.

Place in a greased bowl, cover with cling film and let stand in a warm place for 1 hour, or until double in size.

Then knead the dough lightly for 1 minute to punch it down, then roll out on a lightly floured work surface to form a rectangle measuring 30 x 23 cm./12 x 9 inches.

To make the filling, beat the butter, cinnamon and brown sugar together until the mixture is light and fluffy.

Spread the filling over the dough, leaving a 2.5 cm./1 inch border all round.

Sprinkle over the currants.

Spreading the filling

Spreading the filling

Arranging the currants

Arranging the currants

Brush the edges with milk/cream and carefully roll up the dough like a Swiss roll, starting at a long edge, and press down to seal.

Using a sharp knife, cut the roll into 8 slices.

Place them in the prepared tin, cover with cling film and let stand for 30 minutes.

Cutting the roll into 8 slices

Cutting the roll into 8 slices

Placing the swirls into the prepared tin

Placing the swirls into the prepared tin

Brush the swirls with milk/cream and bake in a preheated oven, 190ºC/375ºF, for 28-30 minutes, or until well risen.

After baking

After baking

Brush the swirls with syrup/honey and cool slightly before serving warm.

Soft cinnamon bun

yummy & soft cinnamon bun 🙂

Note :

  1. Initially dough will remain very sticky so better if you can use a stand mixer or hand mixer with dough hook attachment to prepare it. If you don’t have them, then just have patient and use your hand. 🙂

Aloo Paratha

Parathas are anonymous with North Indian breakfasts. The heavily stuffed hot parathas with a piece of melting butter is nothing short of  heaven  for the tongue. The stuffing is an art too. Perhaps you have heard the legends of ‘paratha wali gali’ in Old Delhi, famous for varieties of stuffing with every possible edible thing on earth 😉 . I am not going too much into that, instead share with you the simplest Paratha recipe, the aloo paratha aka paratha with Potato stuffing. I often prepare it in breakfast or dinner. You can customize the potato stuffing according to your taste.

Aloo Paratha

Aloo Paratha

Ingredients for 5 Paratha:

  1. Plain flour – ½ cup
  2. Wheat flour – ½ cup
  3. Boiled potato (large)- 2
  4. Chopped green chilli – 2
  5. Chopped coriander leaves – 2 tbspoon
  6. Ajwain/carom seed – ¾ teaspoon
  7. Chat masala – 1½ teaspoon
  8. Salt to taste
  9. Cooking oil

Procedure :

Mix wheat and plain flour in a large bowl. Add pinch of salt and 1 tbspoon of oil in it, mix well. Add lukewarm water, little at a time to make a soft dough. Knead the dough for few minutes until it is smooth. Keep it aside in an air tight container for at least 10 minutes.

Meanwhile prepare the spicy potato mixture for stuffing. Mash the potato in a bowl, add carom seed, chat masala, salt, green chilli and coriander leaves. Mix them very well and divide into 5 equal parts.

Divide the dough into five equal parts and make flat round balls out of them by rolling between palms.

Flatten each ball by pressing with finger and make a cavity at the center of the ball (try to flatten them through edges, don’t let the center too thin). Now place one part of the potato mixture in this cavity and close it from all sides, again roll between your palms to get a flat round shaped ball. Stuff remaining four balls with potato mixture the same way.

Now roll each stuffed ball, on a floured work surface, into a circle of 16 -18 cm. diameter or in a size of roti or paratha.

Heat a tawa or flat frying pan over medium flame. Place the paratha on hot tawa/pan and bake for few seconds, flip it and bake the other side for few seconds. Then add 1 tbspoon of oil and fry evenly both sides of paratha till it gets nice golden colour.

Serve hot topped with small piece of butter or any pickle.

Note :

  1. I used both wheat flour and plain flour. You can make the paratha only with wheat flour or plain flour according to your preference.
  2. If you don’t have chat masala use dry roasted mixture of cumin powder, coriander powder and garam masala powder. Amchur powder or mango powder can also be added.

Luchi o Alu Chachchori / Puri with simple Potato curry

We the Bengalis know the plain puris by a cuter name, “luchi”.  For us, Luchi with potato curry is a fascinating combo for Sunday breakfast to kick start the lazy morning with an utmost luxury. The truth is that both the plain puris and the potato curry are individually very unassuming, still together they are very special and instantly create a magic. Luchis are equally lucrative with Dam Aloo and Mutton Curry too.

Luchi o Alu Chachchori

Luchi o Alu Chachchori

Ingredients for 10 – 12 luchi/puri :

  1. Plain flour – 1 cup
  2. Sunflower oil – 1 tbspoon
  3. Pinch of salt
  4. Luke warm water – approx. 1/3 cup
  5. Sunflower oil for deep frying (approx. 2 cup)

Ingredients for Alu Chachchori/Potato curry (serves 2) :

  1. Potato (large size) – 2
  2. Slit green chilli – 2
  3. Black cumin seed (kala jeera) – ½ teaspoon
  4. Turmeric powder – ¼ teaspoon
  5. Salt & Sugar to taste
  6. Cooking oil (preferably mustard oil) – 1 tbspoon

Procedure for Puris :

Mix together 1 tbspoon of oil, salt and flour very well in a large bowl. The process of mixing oil with flour for making puri or paratha dough is called “Moyan” in Bengali.

Then add lukewarm water to the flour, little at a time, to make a dough. Knead the dough with your hand until it is smooth in texture. Puri dough should neither be very soft nor hard.

Keep the dough aside for 30 minutes in an air tight container.

Then divide the dough into 10 or 12 equal parts and roll them between your plums to give flat round shape.

Now roll each flat ball into a circle (maximum 10 cm. in diameter) on a oily work surface.

Heat sufficient amount of oil in a pan over medium flame and fry the puris when the oil is moderately hot.

Procedure for Potato curry :

Peel and cut the potatoes into medium size cubes.

Heat oil in a pan over medium flame. Add black cumin seeds and green chillies. Saute for a while and then add potato cubes. Sprinkle over salt and turmeric powder and fry till the potatoes get half cooked. Then add 1 cup of water and sugar, give it a good stir. Cover the pan with a lid and let it cook for few minutes. Put the gas off as potatoes are completely cooked and gravy thickens. The gravy should not be very watery.

Serve hot hot puries with potato curry. 🙂

 

Chirer Pulao / Flaked Rice Pulao

“Chirer pulao” or Flaked rice pulao is a handy breakfast or evening snack dish. I used to find often my lunch box full of “chirer pulao” in the good old school days. These days I often prepare it as evening snack when my husband returns home from work and I need to make something very quick. It indeed can be made in a blink of an eye. So just try and share your experience with me. 🙂

Chirer Pulao or Flaked rice Pulao

Chirer Pulao or Flaked rice Pulao

Ingredients to serve 2 :

  1. Flaked rice/Chire – 2 cup
  2. Thin slices of carrot – 2 tbspoon
  3. Small cubes of potato – 1
  4. Finely chopped onion – 1
  5. Finely chopped ginger – ½ tbspoon
  6. Chopped green chilli – 2
  7. Roasted pea nut – 2 tbspoon
  8. Salt and sugar to taste
  9. Oil – 3 tbspoon

Procedure :

Wash flaked rice twice and drain the water well. Then spread it over a plate to become just a little bit dry.

Heat oil in a pan over medium flame. Add sliced carrot and potato and fry for 2-3 minutes. Then add chopped onion, ginger, green chilli and pea nuts. Season with salt and fry till all the vegetables get cooked.

Now add the flaked rice, season with salt and sugar and fry very well till the raw flavour of flaked rice disappears.

Serve hot.

Note :

  1. For this recipe fine flaked rice is not suitable as after rinsing it turns mushy. Then it turns out unmanageable even if you fry for long.
  2. Don’t fry the flaked rice for a long time otherwise it will become hard and crispy which is not desirable for this dish.

Medu Vada

Medu vada is a quintessential South Indian snack. Along with Idli and Dosa, Vada holds a symbolic status in South Indian variety of foods, lauded all over India. Although I do not have much experience with South Indian cuisine, still I love to prepare different dishes, particularly the ones which are pretty well-known. Vada has been in the queue for long, and I get the best opportunity as I find excess Urad dal, the primary component of Vada, which I soaked for some different purpose. The outcome was fairly satisfying looking at my first attempt and had it in breakfast. I assume Vada is not necessarily a breakfast snack, rather can be prepared anytime of the day you want.

Medu vada with Sambar

Medu vada with Sambar

Ingredients for 10 – 12 pieces :

  1. Skinless urad dal – ½ cup
  2. Finely chopped onion – ½
  3. Chopped green chilli – 1 or 2
  4. Chopped coriander leaves – 2 tbspoon heaped
  5. Chopped curry leaves – 1 tbspoon heaped
  6. Asafoetida powder – ¼ teaspoon
  7. Cumin seeds – ½ teaspoon
  8. Salt to taste
  9. Oil for deep frying

Procedure :

Wash and soak the urad dal in water for 8 – 10 hours.

Then drain the excess water from the dal and make a smooth paste of it in a blender. While making the paste try to use as little of water as possible. The paste needs to be very thick.

Now beat the dal paste very well with hand in circular motion to let air go into it. This step is important to get a fluffy vada.

Now mix all other ingredients except oil with the paste.

Heat sufficient amount of oil in a deep frying pan over medium heat.

Take a bowl full of chilled water. Dip your hand in this water and then take a small portion of the batter, make a hole at the centre with your thumb and add to the hot oil.

You can fry more than one vada at a time according to your pan size. Keep the flame on low to medium.

Turn the vadas as they start changing colour and don’t disturb them while frying. Don’t try to turn the vada immediately after adding it to the hot oil, otherwise it will lose its shape.

Fry till vadas turn golden in colour and looks nicely cooked allover.

Dip your hand in water whenever you feel the batter is sticking to your hand.

Transfer them into paper towel to absorb the excess oil.

Medu vadas ready to be served

Medu vadas ready to be served

Serve with sambar and coconut chatney.

For the recipe of Sambar & Coconut chutney look into my post, Masala Dosa with Sambar & Coconut chutney. This time I made Sambar with Masoor dal instead of Chana dal & Mung dal, which also turns out really delicious. To save your time you can also do that. 🙂 I skip the coconut chutnye which you should not emulate. 😉

Note :

  1. I have prepared small size vadas, you can choose the size according to your preference.
  2. You can add 1 tbspoon rice flour or even plain flour if your batter seems to be runny.

 

 

 

Masala Dosa with Sambar & Coconut chutney

Dosa is perhaps the most symbolic South Indian food. Whenever one mentions South Indian dishes, the first picture comes to your vision is that of a Dosa with Sambar and Chutney, its well-suited complementaries. From the point of view of western foodies, Dosa can be regarded as a savoury pan cake rolled around a super delicious potato curry. Dosa, although a South Indian delicacy, finds fan following all over India.

I myself, not being a great fan of dosa never thought to prepare it at home. Still I took up the challenge with the pursuance of my husband,  to try my hand at this which turned out to be a success. Undoubtedly, the process is quite lengthy which needs quite a long list of ingredients, still the end product worths all the hard work.

Ideally the size of Dosa is quite large. However, since I do not possess that large equipments (tawa), I had to be satisfied with a miniature version, which nevertheless was equally crispy and tasty as the original ones.So, with full humility, I dedicate the recipe to all Dosa fans.

Masala Dosa with Sambar & Coconut chutney

Masala Dosa with Sambar & Coconut chutney

Ingredients for 15 mini Dosas :

For Dosa batter

  1. Rice – 1 cup
  2. Urad dal or Skinless Black Gram lentils – 1/3 cup
  3. Flaked rice – 1/3 cup
  4. Fenugreek seed or Methi – 1/3 tbspoon
  5. Water as required
  6. Salt to taste

For Sambar

  1. Mung dal – ¼ cup
  2. Chana dal or split chickpeas – ¼ cup
  3. Chopped Onion – 1
  4. Small pieces of Carrot – ½
  5. Medium size pieces of Green Beans – 4 to 5
  6. Medium size pieces of Drumsticks – 2
  7. Chopped Tomato – ½
  8. Grated Coconut – 3 tbspoon
  9. Curry leaves – 8 to 10
  10. Black Mustard seed – ½ teaspoon
  11. Turmeric powder – ¼ teaspoon
  12. Sambar Garam masala powder – 1 teaspoon
  13. Ginger paste – ½ tbspoon
  14. Green chilli paste – ½ tbspoon
  15. Tamarind pulp as per your taste
  16. Salt to taste
  17. Oil – 2 tbspoon

For Spicy Potato Mixture

  1. Boiled Potato – 3 large
  2. Green peas
  3. Chopped Onion – 1
  4. Ginger paste – ½ tbspoon
  5. Chopped Green Chilli – 2
  6. Pinch of Turmeric powder
  7. Cumin powder – ½ teaspoon
  8. Coriander powder – ½ teaspoon
  9. Mustard seed – ½ tbspoon
  10. Curry leaves – 8 to 10
  11. Salt to taste
  12. Chopped Coriander leaves (optional)
  13. Oil – 2 tbspoon

For Coconut Chutney

  1. Grated coconut – 5 to 6 tbspoon
  2. Ginger – ½ inch piece
  3. Green chilli – 1 to 2
  4. Yogurt – 2 tbspoon
  5. Few Coriander leaves (optional)
  6. Salt & Sugar to taste (sugar is optional)
  7. Mustard seeds – ½ tbspoon
  8. Red chilli – 2
  9. Curry leaves – 5 to 6
  10. Oil – 1½ tbspoon

Procedure :

Preparation of Dosa batter 

Wash and soak the rice, dal/lentils and fenugreek seeds in water over night.

Wash and soak the flaked rice in minimum amount of water for 30 minutes before making the paste.

Now take out the additional water from all the ingredients and reserve the water for later use. Make a smooth paste with rice, lentils, flaked rice and fenugreek seeds in a blender. Add small amount of reserved water if needed. Don’t make a thin paste.

Transfer the paste in a large bowl. Add salt to the mixture, cover the bowl and let the mixture ferment for at least 6 – 8 hours. I will recommend to ferment your batter for 8 hours to get a soft and crispy dosa.

After the fermentation, mix the batter very well, add water if it is too thick. The batter should be in pouring consistency.

Dosa batter

Dosa batter

Preparation of Sambar

While the batter is fermenting lets prepare other supplementaries.

To get the tamarind pulp, take some warm water and soak the tamarind in it for 30 mins. Once the tamarind gets soft, then squeeze the tamarind and remove the pulp. Strain it later.

Wash the mung dal and chana dal with water. Pressure cook them upto 4 whistles or until they are mushy. Then mash them completely either with a hand blender or in a mixer or simply by a “dal ghotni”.

Heat oil in a large pan over medium flame. Add mustard seeds and let it splutter.

Then add onion and fry until translucent. Add other vegetables and fry till they get mostly cooked.

Now add tomato, ginger paste, chilli paste, salt, turmeric powder, grated coconut and curry leaves. Cook for another few minutes and then pour the mashed dal into the vegetable mixture.

Add water to make the sambar at your desired consistency. Add sugar (optional), sambar garam masala and tamarind pulp to it. Let it boil for few minutes. Now sambar is ready to serve.

Sambar

Sambar

Preparation of Spicy Potato mixture

Roughly mash the boiled potato by hand.

Heat oil in a frying pan over medium flame. Add mustard seeds, let it splutter.

Add onion and fry till it gets translucent. Add ginger paste and saute it for a while.

Now add the mashed potato onto it.

Add salt, turmeric, cumin & coriander powder, green chillies, green peas and curry leaves into it. Mix them very well and fry for few minutes so that the flavour of these ingredients incorporate in the potato very well.

Put the gas off and add the coriander leaves but it is completely optional.

Spicy Potato Mixture

Spicy Potato Mixture

Preparation of Coconut Chutney

Grind the grated coconut, ginger, green chilli and coriander leaves along with yogurt, salt and sugar to make a smooth paste.

Heat oil in a small pan, add mustard seeds and red chillies into it. Let the mustard seeds splutter and then add the curry leaves. Stir for a while and put the gas off. Now tamper the coconut paste with this mixture.

Coconut chutney

Coconut chutney

Making of Dosa

Put the “tawa” over very low flame. For making dosa you need your tawa to be just warm, not hot. That’s why after making each dosa sprinkle little amount of cold water over the tawa to bring its temperature down and sweep the water off with a clean cloth. It your tawa becomes too hot then put it under the cold running water.

Take the batter in a big ladle and pour at the centre of warm tawa. Spread the batter form the center to edges by making small circular motions by the bottom of the ladle.

Making of Dosa

Making of Dosa

Now sprinkle little amount of oil around the edge of the dosa and cook it for few minutes. Oil gives the dosa golden brown colour althoug it is optional.

Dosa is cooked by only one side. As it gets cooked put the filling i.e. the potato mixture at the center of the dosa and fold it form both sides.

Masala dosa is ready to serve :)

Masala dosa is ready to serve 🙂

Now enjoy your dosa with sambar and coconut chutney. 🙂

Note :

  1. Always take rice and lentils in 3:1 proportion.
  2. Flaked rice makes dosa soft.
  3. Give the dosa batter sufficient time to get fermented otherwise your dosa will not be quite crispy.
  4. Always bring down the temperature of the tawa otherwise it will be tough for you to make dosa.

 

 

 

 

Karaisutir Kochuri or Peas Puri

Nothing beats the idea of  starting the lazy Sunday morning with a breakfast of puris or luchi with Dum Aloo (spicy potato curry). However, puris can be of different kind and known as kachori, bhatura , nun etc. Among all, Peas Puri is my favourtie.

Since fresh peas used to be available only in winter months in India, Peas Puri was more of a winter delicacy. I still relish the memory of my mother preparing this while waiting seemed too long for me. My expertise in the whole process, however was limited to peeling off the peas back then. Now it is indeed a bit arduous to prepare all by myself, but the end result is worthy. Here goes the recipe of peas puri which you will not be tired of trying again and again.

Karaisutir Kochuri/Peas Puri with Aloor dum

Karaisutir Kochuri/Peas Puri with Aloor dum

Ingredients for 20 pieces of puri :

For stuffing :

  1. Green peas – 1½ cup
  2. Ginger – ½ inch piece
  3. Green chillies – 2
  4. Asafoetida powder (Hing) – ½ teaspoon
  5. Cumin powder – ½ teaspoon
  6. Coriander powder – ½ teaspoon
  7. Garam masala powder – ½ teaspoon
  8. Salt & sugar to taste
  9. Cooking oil – 3 tbspoon

For dough :

  1. Plain flour – 2½ cup
  2. Pinch of salt
  3. Lukewarm Water – 2/3 cup (approx.)
  4. Oil – 2 tbspoon

Extra oil for frying the puris.

Procedure :

To prepare the dough, take the flour in a large bowl and mix it well with salt and oil. Now add water little at a time and make a soft dough, knead the dough very well. It should not be very soft like “roti” dough, rather should be little firm like a puri dough. Keep it aside in an air tight container for at least 30 minutes.

Meanwhile grind the peas with ginger, green chillies, salt and sugar in a mixer grinder and make a coarse paste.

Coarse paste of Peas

Coarse paste of Peas

Heat 3 tbspoon of oil in a frying pan over medium heat. Add asafoetida into the hot oil and then the paste of peas. Stir the mixture well, gradually add all the spices and cook until the raw flavour of peas goes away and the mixture attains the texture to be used as a stuffing. Now let the mixture cool.

Stuffing is ready

Stuffing is ready

Now divide the dough into 20 equal size balls and roll them between your palms. Flatten each ball evenly by your fingers to make a hole in the ball, put 1 teaspoon full of the peas stuffing, close it from all sides and again roll them between your palms.

Stuffing process

Stuffing process

Now coat each ball with little amount of flour and roll them in a size of puri with a rolling-pin on work surface. Don’t give much pressure while rolling the stuffed balls as the stuffing may come out from the dough. Dust the flour off very well from the surface of puris before frying.

Now heat sufficient amount of oil for deep-frying and fry the puris in it. I don’t like my puris to be brown in colour, so I don’t fry them for too long. You can fry the puris according to your preference. All of my puris turned out absolutely round shaped as appear in the picture, so I was very happy and amused too. 🙂

Frying the stuffed puris in oil

Frying the stuffed puris in oil

Now you are ready to serve the mouthwatering peas puris. I like to eat it without any side dish to relish the flavour the peas, but you can serve it with “dum aloo” or “aloor dum” (for the recipe look into my post Dum Aloo ).

Peas puris are ready to serve

Peas puris are ready to serve 🙂

Note :

  1. You can roll the puris with oil instead of flour if you find it not too difficult for you. Most of the time I have trouble as stuffing comes out from the dough while rolling with oil.
  2. If you are using solid asafoetida instead of powder, then add a pinch of it while grinding the green peas.
  3. Try to use fresh green peas.

Croissant

After coming to Europe, I get amazed seeing varieties of breads and pastries, heaped up on one another in the lovely cane baskets, coloured from light yellow to dark brown, smell of freshly melt butter whenever passing by bakeries. My favourite among them is “Crossaint”, a french delicacy, made of dough layered with butter, rolled and folded several times to result in a layered, flaky texture, similar to a puff pastry. For us, nothing can compete with croissant in breakfast, with a sip of coffee.

Although having such a soft corner for croissant, it never came into my wildest imagination to give it a try in my own kitchen. However, one day going through the recipe and gathering every bit of courage, I baked croissant, although I was not entirely happy at the end. The picture showed below is the result of my second attempt which fared pretty well. Now I am more confident than ever and wish to share the recipe with you. The process is indeed lengthy, but the good thing is that you can finish some other jobs at the requisite intervals of it. If you follow the recipe minutely, I am sure you will get a very good end result, pretty close in taste to bakery made croissants, even if the shape is not exactly the same.

Delicious chocolate & butter croissant

Delicious chocolate & butter croissant

Ingredients for 6 croissant :

  1. All purpose flour – 250 gm.
  2. Caster sugar – 20 gm.
  3. Salt – 1 teaspoon
  4. Easy-blend dried yeast – 1 teaspoon
  5. Full fat milk – 150 ml. + 1 tbspoon
  6. Unsalted butter – 150 gm. + 3 tbspoon
  7. Egg – 1
Ingredients

Ingredients

Procedure :

  1. Heat 150 ml. milk until just warm to touch, dissolve the yeast into it. Mix flour, sugar, salt and3 tbspoon of butter in a large bowl, make a well in the center and add the milk. Mix to a soft dough, adding more milk if too dry. Knead on a lightly floured work surface for 5 – 10 minutes, or until smooth and elastic. Let it rise in a large, greased bowl, covered, in a warm place until doubled in size (It will take approx. 2 hours).
    Croissant dough

    Croissant dough

    Dough has become double in size

    Dough turns into double in size

  2. Take out the dough from the bowl on a floured surface. Give it a rectangular shape either by rolling with a rolling pin or pressing by hand. There is no specific size for this rectangle. That’s why just give the dough that shape and then with the short end of the dough towards you, fold the top third down towards the centre, then fold the bottom third up and squeeze the edges together. Wrap it witha clingfilm and refrigerate it for at least 6 hours. 6 hours is a long time, so I have made the dough in the evening and then refrigerate it overnight.

    Fold the dough like this and refrigerate for min. 6 hrs.

    Fold the dough like this and refrigerate for min. 6 hrs.

  3. Cut 150 gm. butter in small pieces and place them on a greaseproof paper.
    Small butter pieces on baking sheet

    Small butter pieces on baking sheet

    Cover the butter pieces with another sheet of greaseproof paper and flatten it out with a rolling-pin in a 6×5 inch (15×12 cm.) and ¼ inch/5 mm. thick rectangle. Wrap with the greaseproof paper and refrigerate it for at least 1 hour.

    5x6 inch butter slab

    6×5 inch butter slab

  4. Now take out both the chilled dough and butter slab from the refrigerator. Roll the dough on a floured surface into a 11×7 inch (approx 28×17 cm.) rectangle. Sprinkle some flour over the top of the dough, if needed, while rolling. Now remove the extra flour from the top of the dough by a pastry brush and place the softened butter slab on one half of the rectangular dough and fold in the other half, squeeze the edges together gently. Here you should remember that the butter and the dough should have the same consistency i.e. the butter should not be a chilled one.

    Butter slab placed on one half of the rectangular dough

    Butter slab placed on one half of the rectangular dough

  5. Now rotate the dough so that the fold is to your left and the top flap towards your right, press gently with the rolling-pin and roll from the center out until you have a rectangle 12 inch long by 7 inch wide (approx. 30×18 cm.).
    12x8 inch dough stuffed with butter

    12×7 inch dough stuffed with butter

    Now again remove the extra flour with the pastry brush and fold it in the previous manner i.e. with the short end of the dough towards you, fold the top third down towards the centre, then fold the bottom third up.

    Folding pattern

    Folding pattern

    Now again wrap the dough with clingfilm and refrigerate it for 1 hour.

  6. Repeat “step 5” two more times.
  7. Beat the egg with 1 tbspoon of milk to make the glaze for the croissant.
  8. Now cut the dough into two halves. As you cut it down you can see the nice and beautiful layers of butter and flour into it.

    Beautiful layers of flour & butter

    Beautiful layers of flour & butter

  9. Now roll out one half into a 12×7 inch (approx. 30×18 cm.) rectangle, ¼ inch (5 mm.) thick, keeping the other half into the refrigerator..
  10. Now trim out the edges and cut the rectangle into 6 inches (approx. 15 cm.) base and 7 inches (approx. 18 cm.) long triangles.

    Croissant triangles

    Croissant triangles

  11. Brush off the excess flour and roll the triangles into croissant shapes, starting at the base and tucking under the point.

    Rolling out the triangles into croissant shape

    Rolling out the triangles into croissant shape

  12. Follow the steps 9, 10 and 11 for the remaining half of the dough.
  13. You can also stuff the croissant with chocolates, cheese, ham etc. I had few chocolate chips in my stock which I have used to stuff 5 of my croissants. You can also use sliced chocolate instead of chocolate chips.

    Stuffing the croissant with chocolate chips

    Stuffing the croissant with chocolate chips

  14. Now place the croissants on ungreased baking sheets and brush with egg glaze. Leave enough space between the croissants so that they can rise properly. I didn’t discard the remaining portion of the dough after getting 6 croissant triangles. I made 4 small croissants with them, though they are not proper in shape still perfect in taste. So, I got actually 10 croissants. :). If you wish you can also do that.

    Croissants, ready for egg wash

    Croissants, ready for egg wash

  15. Now leave them at room temperature and let them double in size (again it will take approx. 1 – 1.5 hour).
  16. Preheat your oven at 180°C and bake them for 15 – 20 minutes until golden.

    Delicious butter croissant, just baked

    Delicious butter croissant, just baked

My tinny croissants also come out great and super delicious. So, never ever do the mistake of discarding them. 🙂

Tinny croissants

Tinny croissants

My beautiful chocolate croissant  🙂

Chocolate croissants

Chocolate croissants

Yeeeeeeee, now I am ready with my breakfast for coming 2 days. 🙂 Here you can see 7 out of 10 croissants. It is unworthy to say that we have already ate 3 of them. 😉

Butter & Chocolate croissants, breakfast for me coming two days

Butter & Chocolate croissants, breakfast for my coming two days 🙂

 Note :

  1. Since my oven is just a OTG oven which is much smaller than the modular ones, 180°C is the correct temperature for me. If you have a big one then set it at 200°C.
  2. I have used all-purpose flour but the recipe best goes with white bread flour which has more gluten content.
  3. Do not spare much time in rolling process as the butter will become soft and creates a problem for you to roll the dough. If the butter feels soft during rolling, wrap the dough in clingfilm and chill in the refrigerator.
  4. Sprinkle flour on the dough whenever you needed during rolling out, but remember each time to remove the extra flour by a pastry brush. It is important to get a soft croissant.