Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts

Apr 22, 2013

Oats Chapthi

Indian flat bread made with oats and wheat flour. This chapathi is a healthy recipe. Since oats is the primary ingredient in this recipe, it is a good source of carbohydrates, fiber and proteins


Ingredients

1 cup Whole Oats
3/4 cup wheat flour
1/2 tsp salt
Water

Method

  • Make a fine powder of whole oats using blender
  • In a mixing bowl, mix powdered oats, wheat flour and salt. Add warm water and knead the dough. The dough must be very soft

  • Cover the dough for at least  30 minutes
  • Now divide the dough into equal balls about 1 1/2 inch

  • Take a ball of dough, using a rolling pin, roll it thinly in circular shape

  • Gently place the chapathi on a preheated flat pan. Roast it evenly on both the side. Apply oil on both the side (optional)

  • Serve hot with sauteed vegetables or gravy


Holige | Obbattu | Pooli | Bobbatlu

"Holige" is a traditional sweet made during festivals, specially for Ugadi and Ganesa festivals.   It is a stuffed flat bread.  There are different kinds of holige based on filling - bele holige, sakkare holige or kayi holige. It is a time consuming recipe but worth the effort.



Ingredients

For the dough -
1 cup Maida | flour
1/4 tsp Turmeric powder
1/4 tsp Salt
1/4 cup Oil
1/2 cup water

For filling -
2 cups Toor dal
2 cups Jaggery | Gur, grated or shavings
1/4 tsp Cardamom powder

Method

For the dough - 
  • In a mixing bowl, add water, turmeric and salt. Mix well. Now add maida or plain flour and knead the dough well. Add water if required. The dough should be very soft


  • Next add oil and knead again. Rest dough for 1 hour

For Filling -
  • In a pressure cooker, cook dal with 2 cups water for up to 2 whistles. After cooker has cooled, drain excess water from dal (which you can used it to make rasam | sambhar).  Mash dal until it is smooth (or use a food processor, or a blender). 


  • Now melt jaggery  in a separate pan with 2 tsp water. Keep stirring until jaggery completely dissolves 
                                     
  • pour melted jaggery on dal and add cardamom powder. Mix well in low heat setting until dal thickens


For Holige -
  • Divide dough into equal portions. Each ball about 1 1/2 inch
  • Divide fillings into equal portions. Each ball about 2 1/2 inch

  • Now dust the dough in plain flour or smear oil on dough for non-stickiness. Roll each ball into small circular shape
  • Place a ball of filling on the rolled dough. Cover all the ends. Roll it again thinly. Use oil or flour while rolling to avoid  breakage or damage to the holige
         


  • Gently place holige on a preheated pan. Roast evenly on both sides. Use very little oil if needed

  • Serve hot with ghee or Milk or payasa

Tip :
  • I have used flour, instead of oil while rolling holige to avoid excess grease
  • After frying holige, do not stack them. Place them beside each other when it is hot. After it has cooled, you can stack it. This way it avoids sticking to one another.

Mar 29, 2013

Radish Chapathi (Muli Chapathi)

"Muli Chapthi" is a flat bread made with wheat flour and radish. I created this recipe when there were a couple of left over radish. You can use any vegetable like carrot, beetroot, spinach, and methi . This is one way to use vegetables instead of stir fry, priyal or curries.




Ingredients

2 cups Wheat Flour
4 - 5 Radish, grated
Small bunch of Cilantro/ Coriander
2 - 3 Green Chilies, finely chopped
Salt
2 tsp Oil

Method

  • In a mixing bowl, mix grated radish, cilantro, green chilies and salt.

  • Add Wheat flour and mix well
  • Add enough water to knead the dough. The radish also leaves lot of water. So, just as little water as you knead the dough

  • Cover the dough with a damp cloth or a plate and allow it to rest for 30 minutes
  • Divide the dough into equal parts. Roll each ball thinly using a rolling pin

  • Fry evenly on both sides on a hot flat pan (thawa)  or a griddle. Smear oil on both sides

  • Serve hot

Mar 15, 2013

Banana and Blueberry Bread

I love making Banana Bread, simple because its delicious, moist and loaded with lots of banana flavors. Its one of my favorite breakfast recipes. A french toast of banana bread with a cup of coffee completes it.  The crunchiness of dry fruits and banana flavors just compliment each other. 

I make this bread whenever there is over ripe bananas left over. You don't need a hand mixer for this recipe, instead you can use wooden spatchula. The steps are easy to follow.


Ingredients

2 Cups Flour
2 Ripe Bananas
1/4 Cup Bule Berry
3/4 Cup Sugar
1/4 tsp Cinnamon Powder
1 tsp Baking soda
1/2 Cup Butter
1/4 tsp Salt
2 Eggs
4 tsp Raisins (any kind of dry fruits)

Procedure

  • Preheat oven to 350 F
  • In a mixing bowl, mash bananas. Keep aside
  • In another mixing bowl, using a hand mixer (optional) or a wooden spatchula beat eggs and then add sugar. Next, sprinkle baking soda, cinnamon powder and salt and mix well
  • Now add flour and butter. Mix well 
  • Finally, add mashed bananas, blue berry and raisins. Mix all these ingredients well
  • Pour the mixture into a buttered 4 x 8 loaf pan. Bake for 1 hour until tooth pick (or fork / knife) inserted into loaf  comes out clean
  • Cool the bread for 10 to 15 minutes. Slice to serve

Feb 13, 2013

Beetroot Chapathi


I created this recipe when I was bored of eating regular chapathis. The main intention to formulate this recipe is to make it look unusual and funky, and that’s when I taught of making “Beetroot chapathi”. The recipe follows same as regular chapathi , except  that this one has one additional ingredient, that is beetroot.
Additionally, if you can also include other ingredients like ajwain, ground chilli paste, coriander or fenugreek leaves… to add more flavours, robustness and texture to chapathi.

Ingredients

1 Beetroot, Chopped
2 cups of wheat Flour
Water as required
½ tsp Salt
2 tsp Oil

Procedure

Cook beetroot in pressure cooker up to one whistle and puree them

In a mixing bowl, add beetroot puree, salt and 1 tsp of oil. Stir well. Then add wheat flour and knead the dough.
Add Luke warm water if required.  Finally, add remaining  1 tsp of oil and knead the dough again until the dough is very soft. Allow it to rest for 1 hour

Divide the dough into 8 to 10 parts and then roll each piece into a ball. In a lightly floured surface and using a rolling pin, roll out each ball of dough in a circular shape

Fry the chapathis on a hot griddle or a flat pan until it turns golden brown on both the sides. Smear oil if required else you can leave it dry.
Serve hot.