Oats and Flaxseed Muthia

Muthia's are traditional Gujarathi snack.   It can be served as a breakfast.  The first ever time I heard about these Muthia's must be in Manjula's Kitchen.   After that in many blogs and TV shows.  A Foodie like me repeatedly comes across a recipe at different occasions what will I do, yes get tempted to try it.  That's what I did, on top of that it's steamed and healthy.

Paal Paniyaram for Bonjour

This post is exclusively for bonjour series by Jabeen's Corner.  By this time most of us should be familiar with Jabeen's Bonjour series.  I feel very happy to be part of this great series.

Apple Custard Muffin : Something naughty for the weekend

Are you a kind of person who like to stay long in the bed during weekend morning, so long till the clock ticks twelve and still feeling lazy to wake up.  Ok you wake up now, once you brush your teeth the next thing on your head, what's for breakfast.  Bored and tired of having a bowl of cereals, orange juice, bread with egg for your whole weekdays and rushing to work.  It's time to keep aside all your guilty feelings, diet conscious and enjoy these scrumptious muffins for this weekend.

Sprouts Sandwich for Blog Hop Wednesday

It's time to blog hop again, actually it was time to blog hop...  I should have posted this nearly two days back.  I have been so lame in blogging these days, I have to push my self to post something.  So here I'm posting late for Blog Hop Wednesday  by Radhika.

Ragi and Banana Muffin

This is a simple muffin modified from banana muffin.  My first experience with muffins was when we were in UK, it my earlier days there.  After a tired long day walk in a big shopping mall (Oracle), we went and sat down for some coffee in bb's, I think I remember the name right.

Cinnamon Sugar Pull-Apart

I have been having an eye on this recipe for long time now, every time when I see this recipe in a foodie blog or foodgawker, it tempts me a lot.  Finally the day has come to make my own Cinnamon Pull-Apart.  Although I have baked so many breads in the past. it was bit challenging for me to work with  yeast after coming to India.  May be it's just because a different yeast and different climatic conditions.

Moong Sprouts Dhokla

I'm back to dhokla mode again.  The thing I love about dhoklas are they are easy to make and twist them to your choice by adding different ingredients.  If I'm right I think I came across these dhoklas in Tarla dalas recipe.  I also don't remember whether it was just with moong beans or sprouted moong beans but I made it with moong sprouts, as sprouts always double the nutrients in the food.  I started using sprouts in my diets only after looking Priya's recipes with sprouts.  Thanks to Priya for introducing this wonderful world of sprouts. This would be an ideal breakfast or a healthy snack for your kids.  If you don't know how to make your own sprouts, please check it out here.

Spanish Tortilla with a touch of Indian spices

Spanish Tortilla or Spanish omlette is something completely different to Mexican Tortillas.  Mexican tortillas are flatbread made using flour, whereas Spanish tortillas are omlette cooked with potatoes. This simple omlette is an ideal filling breakfast on a lazy sunday morning or you can also pack these for your picnic, since they are good even when served cold.

Buttery Flaky Croissants With Step by Step Pictures

I never imagined I would make my own croissants.  Like all homemade cakes, breads and cookies, home croissants are also the best.  The buttery smell when you bake these croissants and the flaky croissants straight from the oven to your plate is just amazing.  Well this is not my first attempt in making croissants, I have tried a couple of times before and I wouldn't say my previous attempts were complete disaster, it was good, but this is the best of all croissants which I made.  I know there is a hell lot of butter in this, but you have to forget about your diet and calories if you want to enjoy these.

Baked Oatmeal

  Does your family always say no when it comes to oatmeal, well they won't anymore once you try this baked version.  Good food doesn't have to be bland or unappealing, this is one example for that.  I came across this recipe in Amanda's blog.  The moment I saw this , I know it's definitely going to be on our breakfast table.

Strawberry Pizza

Well this is not a brand new idea of using fruits in pizza or making a sweet version of pizza.  You might have come across so many sweet pizzas in online or television , may be cook books.  There are so many sweet version of pizzas like using chocolate, fruits and cheese, coconut, dry fruits etc.....

Mani Kozhukattai With Polenta

Kozhukattai is a steamed cakes made with rice flour generally.  Mani kozhukattai are made in tiny pearl shapes, and in Tamil( South Indian Language)  pearls are referred as Mani - hence the name Mani Kozhukattai.  The recipe which I have given here isn't made with rice flour.  I used polenta to make these kozhukattai, the recipe by itself is very simple to make except the time to make these tiny pearls.  We enjoyed these little spicy pearls as breakfast, you can also have this as a snack.

 

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serves 2

Ingredients:
Polenta- 1 cup
Salt- 1/2 tsp

For Spice Mix:
Urad dhal- 2 tbsp
Dried red chillies- 2
Chana dhal- 1/2 tbsp
Curry leaves- 5 leaves

For Seasoning:
Mustard seeds- 1 tsp
Urad dhal- 1 tsp
Dried red chilly- 2
Green chilly- 1 ( optional)
Curry leaves- 6 leaves or 1 stalk
Fresh grated coconut- 1/2 tbsp
Oil- 1/2 tbsp
Salt to taste

Method:
Boil  1 1/2 cups of water in a saucepan along with salt.  When the water comes to boil, reduce the heat to medium, slowly add the polenta stirring continuously without any lumps.  Stir until it forms like lump.  Take it off from heat, let it cool down for 2 to 3 minutes.
Grease your palms with ghee or oil.  Make tiny pearl shape balls using the polenta mixture.  Place the tiny pearlshape balls in a steamer or idli plates and steam for 5 to 10 minutes.
Meanwhile make the spice mixture, start roasting the urad dhal, dried red chilly, chana dhal and curry leaves in a dry pan.  Once the urad dhal colour changes to light brown in colour, take it off from heat and powder it in a blender without adding any water.
Next season the kozhukattai's:
  Heat the oil in a kadai or pan, add the mustard seeds, when it starts spluttering add the urad dhal, curry leaves, dried chilly , coconut and green chilly.  When the coconut and urad dhal colour changes, add the spice powder and mix well.  Keep the heat in low add the kozhukattai's and gently stir to coat with all the spices.  Add salt to taste.   Serve warm as a breakfast or snack.

Tips:
If you think making the tiny pearl shapes take too much time you can spread the polenta mixture in a square pan, cut them into tiny cubes.  Then steam the cubes and follow the same procedure as above.

Muesli Bar

 Just having breakfast in the morning itself is a big job for most of us.  No matter  your working or non working  woman , moving around busily in the tight schedule sometimes makes you  just skip the main meals of  the day. This Muesli bar will be something very handy for a fast moving men or women.  This will also make as a ideal snack to satisfy your craving in the mid day.

  A single muesli bar is full of whole grains and dried fruits, which slowly release energy and keeps you active for a longer time.
  Actually I had some doubt how to name this bar as Granola or Muesli.  When searched in net for the difference between granola and muesli , I couldn't get any appropriate answer. So I just left it as Muesli bars.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes 12 bars

Ingredients:
Rolled Oats- 100 g
Wheat flakes-70 g
Rye flakes- 70 g
Walnuts- 10
Almonds- 10
Dried s fruit mix( cranberries, sultanas, apricots)-75 g
Brown Sugar- 70 g
Sunflower oil- 60 ml
Golden Syrup- 2 tbsp
Dried coconut flakes or dessicated coconut- 30 g

Note:
Please don't use white sugar in the place of brown sugar in this recipe.
If you find trouble in finding wheat flakes and rye flakes, get a readymade packet of muesli mix and follow the same procedure.
If your muesli mix contains lots of dried fruits, cut down the dried fruits.

Method:
Dry roast the oats, wheat flakes, rye flakes, nuts and dessicated coconut. ( if you are using ready made muesli dry roast the same way).  Add the dry roast ingredients to the food processor and pulse it once or twice until it looks coarse. Don't make it as fine powder.
Preheat the oven to 160 degree Celsius. Grease a 20 cm cake tin and line it with aluminium foil.
In a large bowl add the blended ingredients, dry fruits and mix well.
Add the golden syrup, brown sugar and oil in a pan.  Bring to boil.  Keep stirring in medium heat and bring to boil for 2 minutes.  Quickly pour it over the ingredients in the bowl and mix well.
Transfer this to the cake tin, spread evenly and press the mixture. Bake it in the preheated oven for 20 minutes.  Take it out from the oven, it will look very crumbly  at this stage.  Let it cool down in the tin for 1 to 2 hours until it looks firm. Then cut them into bar and store it in a air tight container.
The day you made it'll have a chewy texture, the next day it turns slightly crispier.

This handy muesli bars goes to Any One Can Cook and to Heart and Soul Blog Hop Vol 33

Panini All' Olio

Panini All'oli is a Italian bread rolls made with different shapes.  Please don't ask me what's the meaning of Panini All'Olio, I definitely don't know.  If anybody know the meaning of it I would be glad to know about that.  I made this very long time age and it's been sitting in drafts.  If you are continuously reading my blog for the past few weeks, you should have notice about the marathon among the bloggers.  Since I don't want to miss the marathon, I'm posting this today..
Again don't forget to check our bloggers in marathon  Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

Preparation Time: 20 minutes+ rising time
Cooking Time:  15 minutes
Makes 12 rolls

Ingredients:
Unbleached bread flour- 450 g
Dried yeast- 1 1/2 tsp
Warm water- 250 ml
Olive oil- 60 ml
Salt- 1 tsp

Method:
Sift the flour and salt in a large bowl.  Add the dried yeast and mix well.  Make a well in the center, add the olive oil and warm water little by little to make smooth elastic dough.  Knead the dough for 5 to 10 minutes.  Place the dough in a clean, oiled bowl.  Cover with a cling film and allow it to rise for 1 hour or until doubled in size.  Take the dough and punch the air back.  Divide the dough into 12 equal rolls and make it into shapes as follows.
To make finger shaped rolls:

1. Roll each piece into oval shape.
2. Start twisting the oval shape from the wider end
3. Form it into a finger shaped rolls.

To make twisted spiral rolls:

1. Roll each piece of dough into 30 cm long and 4 cm wide
2. Twist it loosely into spiral shapes and join the edges together

Place the finger shaped rolls and spiral shaped rolls in a baking sheet.  For the remaining rolls make them into round balls and place it in a baking sheet.  Cover loosely with a cling film and allow it to rise for 30 minutes.
Meanwhile Preheat the oven to 200 degree Celsius.

To make artichoke shaped rolls:

1. Using kitchen scissors make 5 mm deep cuts in the plain round dough.

Bake it in the preheated oven for 15 minutes.
Serve warm with butter and jam or just with hummus.

This recipe goes to yeastspotting

Haleem with Manakish

Haleem

Haleem is very popular in Hyderabad particularly during Ramadhan.  Haleem is a stew or soup prepared using wheat and meat, the speciality of this dish, it's slow cooked for several hours like 6 to hours to make it like a paste.  Yes of course we can't spend so many hours in cooking so I have used here pressure cooker method.

You can serve this haleem warm with some bread.

Ingredients:
Lamb with bones- 250 g
Cracked wheat- 75 g
Channa dhal- 1 tbsp
Ginger garlic paste- 1/2 tbsp
Turmeric powder- 1/2 tsp
Chilli powder- 1/2 tsp
Garam masala- 1 tsp
Cinnamon powder- 1/2 tsp
Green chilli- 2
Garlic- 4 pods chopped
Onion- 2 medium size
Coriander leaves- 4 stalk
Mint leaves- 1 stalk
Vegetable stock cube- 2 ( use the stock without cornstarch or use freshly made)
Ghee or oil- 1 tbsp
Lemon juice- 1/2 tbsp
salt as required

Method:

Wash the meat and chop it into very small pieces and marinate with the spices and lemon juice for minimum 2 hours.  Pressure cook the wheat and dhal for 4 whistles.  Grind it into a paste.  Heat the oil in a pressure cooker,  add the meat and stir well, then add 1 onion chopped finely and stir well.  Add the ground paste along with nearly 700 ml of water.  Then add the green chillies slit lenghtway, chopped coriander and mint leaves, chopped garlic and finally stock.  Add salt to taste.  Pressure cook for 7 whistles.  Leave enough water so that it doesn't gets burnt at the bottom of the cooker.

Heat the ghee or oil in a separate pan, add the sliced onions and fry until it looks golden brown in colour.  Pour the onion and top of the haleem and garnish with some chopped coriander leaves.

Note :

If the meat doesn't looks shredded after 7 whistles, add some more water and cook it for further 4 whistles.

This recipe goes to Soup Recipes by My Culinary Creations and Show me your soup by Dil Se...

Manakish

Manakish is a Levantine bread made with toppings like meat, cheese or Zaatar.  Zaatar is a very popular topping for this bread.  This is normally served as a breakfast in Middle east.  Zaatar is again a spice mix made with thyme, sesame, sumac.   This bread goes well with soup or just with some meat and salad.

Recipe Source: Arabic Food

Ingredients:

Unbleached bread flour- 150 g

Whole wheat flour- 150 g

Dried yeast- 1 1/2 tsp

Yogurt- 1 tbsp

Olive oil- 1 tbsp

Honey- 1/2 tbsp

Warm water- 100 ml( adjust when kneading)

Topping

Zaatar- 1 tbsp

Olive oil- 2 tbsp

Method:

Add the flour , yeast and salt in a large bowl, make a well in the centre, add  yogurt, oil and honey.  Slowly add the water little by little to make it into a smooth and elastic dough.  Place the dough in a clean oiled bowl, cover with a cling film and allow it to rise for 1 hour or until doubled in size.

Preheat the oven to 250 degree celsius.  Take the dough punch the air back, divide the dough into 4 equal rounds.  Roll it out into a circle of 10 cm diameter.  Spread the topping on top of the bread.  Bake it in the preheated oven for 7 to 8 minutes.

For topping:

Mix the zaatar and olive oil together.

This bread goes to Yeastspotting, Bookmarked recipes by Priya and Aipi.

Also don't forget to check out my blogging buddies in the marathon Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

Cocoa Idli or Steamed Cocoa Cake

Please read this before you go to the recipe:
   I know you might feel weird by reading this title or you might have tried this earlier.  If you have tried this earlier it's ok, if not I just want to say a few words about this idli.  There is nothing to feel weird about this, after trying out all different idli's, dhoklas from our innovative bloggers, I just want to try some different idli.  That's how this cocoa idli is been created.  I made a semi sweet and instant version of this idli and served with vanilla custard.  Since I made it in a pan and cut them into squares, it doesn't looks like idli, but yes you can make it in idli plates. You can also make these idli's  with very little sweet that too in normal idli batter by adding cocoa and nuts.  Serve those idli's with spicy chutney or sambhar, I don't think you'll regret.  If you regret feel free to mail me, we'll keep it secret sssshhhuuu...

Also don't forget to check out my blogging buddies in the marathon Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:
Semolina- 1 cup
Oats- 1 cup
Cocoa powder- 1 tbsp
Brown sugar- 3/4 cup
Dessicated coconut- 1/2 cup
Walnuts- 2 tbsp chopped
Buttermilk- 2 1/2 cup
Bicarbonate of soda- 1 tsp
Salt- 1/2 tsp

Method:
Powder the oats in a blender.  Roast the semolina in a dry pan for 2 minutes.  Take it off from heat.  Mix all the ingredients to make a thick batter consistency.  Pour it in a greased round pan and steam for 10 minutes or until skewer inserted comes out clean.  Serve the idli's warm or cold with vanilla custard.
 You can also reduce the sugar to 1 tbsp and make the idli's and serve with spicy chutney.

This recipe goes to Any One Can Cook,  CWF- Oats hosted by Priya's Easy N Tasty Recipes started by Kiran, Twist The Traditional- Idli by My innovative Kitchen  .
Along with this recipe I'm sending Broccoli Dhokla and Corn Meal Bread to Fast Food Not fat Food by Now Serving

Broccoli Dhokla

Since I was satisfied with my sweet corn dhokla last time, I decided try another version of dhokla, which is almost a very similar recipe.  This recipe is also adapted from Tarladala's site.  The actual recipe suggested green peas and a bit different combination of ingredients.  Yet the idea of doing this dhokla originated from Tarladala's site.  Hope you enjoy making this dhokla.
Also don't forget to check our bloggers in marathon  Priya Suresh,Jay, Gayathri, Monika, PJ, Priya Vaasu, Azeema, Reva,Veena, Usha & Soumya.


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 3 to 4


Ingredients:
Bulgurwheat- 1 cup
Semolina- 1/2 cup
Broccoli Puree- 1 cup
Yogurt- 2 cups
Bicarbonate of soda- 1/2 tsp
Salt- 1/2 tsp


Method:
To make broccoli puree:
Add 5 to 6 florets of broccoli in boiling water for 3 minutes. Remove it and puree it in a blender by adding little water.
Mix all the ingredients together in a large bowl, until they look well combined.  Grease a round pan, pour the batter and steam it in a steamer for 5 to 10 minutes, or until a skewer inserted comes out clean.
Serve the dhoklas warm with tomato chutney.  I served it with some beetroot chutney.


This recipe goes to Any One Can Cook , Food palette series- Green and to Breakfast Club hosted by Maison Cup Cake started by Fuss free flavours

Corn meal bread

This is the most simple bread probably I ever made.  You don't need any special techniques, or mixers to make this bread.  Just a quick mix of the ingredients and put it in the oven for few minutes, you'll end up in a lovely soft bread. May be the soft texture is from the cornmeal, you can serve these breads for breakfast with some syrup or you can serve it  with some curries  like me : )

Also don't forget to check our bloggers in the marathon   Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 2

Ingredients:
Cornmeal- 120 g
Wholewheat flour- 120 g
Olive oil- 50 ml
Milk- 100 ml
Egg-1
Brown sugar- 1/2 tbsp
Baking powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Caraway seeds- 2 tsp
Salt- 1/2 tsp

Method:
Mix the flour, salt, sugar, baking powder and turmeric powder together in a large bowl.  In a separate bowl mix together the egg, olive oil and milk.  Add the wet ingredients to the dry ingredients and mix it without any lumps.  Mix 1 tsp of caraway seeds along with the mixture.  Grease a 20 cm square tin and pour the mixture, sprinkle the remaining caraway seeds on top of it.  Bake it in the preheated oven for 20 minutes or until a skewer inserted comes out clean.
Serve the bread warm with butter and maple syrup.

This recipe goes to Cooking with seeds- Caraway seeds by Priya's Easy N Tasty Recipes,  Bread Baking Day 36 hosted by Girlichef Originally started by Zorra,  Whole Wheat for Breakfast by Lite bites.

Whole Wheat Porridge

This is more like a bowl of cereal, bit watery in  consistency.  I discovered this healthy glass of breakfast from Taste Of Beirut.  This is a Lebanese style of pudding enriched with whole wheat and nuts.  You can also substitute wheat with barley or quinoa also.  Also the original recipe suggested aniseed flavour, I used cardamom and nutmeg.  Try twisting the flavours and grains of your choice and have a healthy breakfast.

Recipe Source: Taste Of Beirut
Preparation Time: 3 to 4 minutes
Cooking Time: 20 minutes
Serves: 2

Ingredients:
Whole wheat- 1/2 cup
Almonds and walnuts- 2 tbsp chopped
Cardamom powder- 1/4 tsp
Grated nutmeg- 1/4 tsp
Brown sugar or honey- 1 tbsp( adjust according to your taste)
Milk- 2 tbsp

Method:
Wash the wheat well and add 2 cups of water and flavouring.  Pressure cook for 6 to 7 whistles.  Then add the milk and nuts, pressure cook for 2 whistles.  Serve warm with honey or sugar.

Also don't forget to check our bloggers in the marathon   Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

This recipe goes to Any One Can Cook, Bookmarked recipes by Priya and Aipi,  Whole wheat for breakfast by Lite Bites

Sweetcorn Dhokla

Dhokla is a traditional Gujarati snack made using gram flour and yogurt.  This delicious savoury steamed cake is served with chutneys.  The one I made today is not a traditional one.  This is something very similar to rava idli's. I came across this recipe in Tarla dala's site recently under the category of Assorted Dhokla.  There were many assorted dhoklas, in which my selection was this sweet corn dhokla.  I actually made these just like the rava idli preparation and poured in a pan and steamed, you can also make it in regular idli plates.  It hardly needs 5 or 10 minutes to prepare.  Enjoy these hot steaming dhoklas with your favourite chutney.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 15 squares

Ingredients:
Semolina- 1 cup
Sweet corn puree- 1/2 cup
Yogurt- 1 1/2 cup
Bicarbonate of soda- 3/4 tsp
Salt- 1/2 tsp
Turmeric powder- 1/4 tsp
Seasoning:
Mustard seeds- 1 tsp
Fresh grated coconut- 1 tbsp
Steamed fresh sweet corn- 2 tbsp
Coriander leaves- 2 stalk finely chopped
Oil- 1/2 tbsp

Note:
1 cup= 250 ml
You can also substitute 1 cup of semolina with 1/2 cup semolina& 1/2 cup oats.

Method:
Mix the semolina, salt, turmeric and bicarbonate of soda in a large bowl.  Add the sweetcorn puree and 1/2 cup of yogurt mix it well.  Then add the remaining 1 cup of yogurt and mix it well.  Pour it in a greased pan.  Steam it for 10 minutes.  To check wheather it's cooked insert a skewer and if it comes out clean then it's cooked.
For seasoning heat the oil in a pan, add the mustard seeds when it starts spluttering, add the corn and grated coconut stir it for 2 minutes. Pour it on top of the dhokla.  Garnish with chopped coriander leaves.
To make Sweetcorn puree:
Take 1 cup of canned sweet corn  and blend it by adding little water.  If you like it more spicy you can also add some 1 green chilly when grinding.

Serve the dhoklas warm with chutney.

Don't forget to  check out our bloggers in marathon   Srivalli, Reva, Monika, Priya Suresh, Priya Vaasu, Jay, PJ, Veena, Azeema and Sowmya.

This recipe goes to Any One Can Cook- Series11