WHOLE WHEAT TUTI FRUTTI BREAD

This was one of my childhood addiction.. i remove those tutti fruttis from the bread n use to eat it sep.. I loved loved this bread.. I don't remember last eating it.. Made this eggless butter less whole wheat bread n had this for my breakfast..

What you need: Source - Veg recipes of India
3 cups - Organic whole wheat flour
5 tbsp - Organic unrefined cane sugar
1 tsp - Instant yeast
2 tbsp - Corn flour
1 tsp - Salt
1 cup - Warm water
4 tbsp - Tutti frutti
4 tbsp - Olive oil / Vegetable oil

How to make:
Ina big bowl add flour, salt, sugar, tutti frutti, corn flour, yeast and mix well.

Add water and mix it grease the dough cover the bowl let it rise for 2 n 1/2 hours.

Punch the dough and knead again, grease the loaf tin shape it and drop it in and cover and allow to rise for half an hour. 

Preheat the oven to 180 degrees C and bake for 45-50 mins. Remove and let it stand on a wire rack and serve warm with glass of milk for breakfast!

MANGO FROZEN YOGURT

Making use of the yummy mangoes avbl n to beat the heat made this less ingredient no sugar mango frozen yogurt called as MANGO FROYO.. 

What you need:
2 cups - Mango cubes, skin removed 
1 cup - Yogurt
1/4 tsp - Vanilla essence
Pinch of cardamom powder

How to make:
In a blender add mango and puree until smooth add yogurt, vanilla essence, cardamom powder and blend till smooth. 

Chill the mixture every 2 hours run it in a mixture and chill it continue for 4 times. Serve it chilled!!

MANGO RASAM

Picked up javvadhu mangoes 10 nos for Rs.50 from Koyambedu market during my recent visit. Have made morkuzhambu n jus wanted to try rasam n it was damn yumm.. Anything made with mangoes SH shakes his head yes.. but not in the case of any other fruit / veggie... Thank god for it... I love mangoes too.. But the best method is chopped mangoes with lunch..

What you need:
Ripe mango - 1 no, skin removed
Thoor dal-  ½ cup
Rasam powder - 1 tbsp (pepper - 1/2 tsp, cumin - 1/2 tsp, red chillies - 5 nos, coriander seeds - 1 tbsp, fenugreek seeds - 1/4 tsp n gen pinch hing- roast n dry ground coarsely)
Salt as reqd

Hing

Mangoes - 2 tbsp, chopped

Temperings:

Ghee - 1 tsp
Mustard seeds - ½ tsp
Dry chillies - 2 nos
Curry leaves -  1 sprig
Coriander - 2 tbsp

How to make:
Cook mango and dhal until mushy. In a pan add mashed dhal and mango and add 3 cups water, salt, hing and allow to boil bf it starts add rasam powder.

Once it starts to boil add the temeperings and switch it off before it foams up add chopped mangoes and serve hot with rice n papad.

WHOLE WHEAT PITA BREAD WITH RED BEAN PAN FRIED FALAFEL

Bored with usual dinner menu worth making whole wheat pita bread at home!! It's fun to make these n yummy to relish upon.. crunchy veggies, some spicy spread n falafel makes it a complete meal..

What you need: Source - Veg recipes of India
3 cups - Wheat flour
1 and ¼ cup - Warm water 
½ tbsp - Active dry yeast
1.5 tbsp - Olive oil
½ tsp - Salt
pinch of sugar

How to make:
In a large bowl add ½ cup warm water, sugar, yeast and mix now add flour, salt and olive oil and more warm water and make into soft dough and cover it and let it raise for 1 - 1.5 hrs.

Now deflate the dough and make into medium balls. Make into round circles of about 6 inch about ¼ inch thick and cover for 10 mins.

Heat a non stick pan place the bread and cover for 2 mins once it starts to puff flip the bread the other side and cook for 2 to 3 minutes.  

What you need for red bean falafel:
1 cup - Red Kidney beans, soaked for 8 hrs cooked until soft and mashed 
1/4 tsp - Red chilli flakes
1 tsp - Cumin seeds powder
Salt as reqd
Oil as reqd

How to make:
To the paste add red chilli flakes, cumin seeds powder, salt and mix well.

Heat a pan drizzle drop of oil make them into small patties shape and pan fry until crispy.

Slice the bread into two and stuff the pockets with a filling of your choice n drizzle some chutney or dip and your pita sandwich is ready.

ORGANIC MILLET SAVORY COOKIES

Recent pick from the Organic store Millet flour - a mix of Finger millet, Little millet, Kodo millet, Wheat flour, Amarnath flour, Proso millet, Barnyard millet n Pearl millet in equal ratios i picked em up to make instant dosas which is so damn easy to make with this flour..

The whole day i sit at home for the sun to set only then i can step outside the house.. it's becoming damn hot n humid in chennai.. it' damn boring to be locked inside the house.. so to sooth my mood made these munches for my evening wat so ever is the climate made some spicy masala chai to pair up..

What you need:
1 cup - Organic Millet Flour
1/2 tsp - Garlic powder
1 tsp - Sesame seeds
1/2 tsp - Cumin seeds powder
1/2 tsp - Red chilli flakes
1/2 tsp - Black pepper powder
1 tbsp - Fresh herbs, chopped
1/4 cup - Milk (at room temperature)
1/4 tsp - Sugar 
1/2 tsp - Salt
1/4 tsp - Baking soda
3 tbsp - Olive Oil 

How to make:
Preheat the oven to 180°C. Combine all the ingredients together and mix them until they turn crumbly.

Pinch dough into small balls and roll into medium thickness. Place it on a baking tray and bake for 20 mins.. allow to cool and chew on with a cup of masala chai and make your evening special.. 

PAHARI ALOO PALDA

Potatoes are always a no no at my home.. Few recipes will def call for potatoes n one such is paav bhaji and thr's no bhaji without aloo. So had to pick up a pkt from store and after making bhaji thr wr so many lying.. This recipe from here interested me and yup it was def worth a try..

Aloo Palda - a Pahari cuisine (Himachal Pradesh)  is a potato based yogurt gravy. This dish goes so well with rice n indian breads too. Potatoes cooked slowly in yogurt gravy gives a nice texture and very quick one to make too..

What you need:
2 nos - Potatoes (sliced lengthwise as fingers)
1/2 cup - Onion (sliced)
1 no - Black cardamom
1 inch - Cinnamon stick
5 nos - Cloves
1/2 tsp - Cumin seeds
Pinch Asafoetida powder
2 tsp - Coriander powder
1/2 tsp - Turmeric powder
1/2 tsp - Garam masala powder
1 tbsp - Raw rice
2 nos - Green cardamoms
1 cup - Yogurt
Oil - 1 tbsp
Salt ad reqd

How to make:
Grind the rice with green cardamoms as fine paste and keep aside. Add 4cups of water to the yogurt, whisk it and keep aside.

Heat oil, fry the black cardamom, cinnamon stick,cloves, asafoetida powder, cumin seeds, add the onions and cook until they turns transculent. Now add the coriander powder, turmeric powder, garam masala,salt.

Saute for few minutes, add the sliced potato finers, cook in medium flame until the potatoes are almost cooked.

Now add the grounded rice paste, whisked yogurt,keep stirring on medium flame until the gravy turns bit thick. Serve hot.

PANEER TIKKA KATHI ROLL

Kathi roll is a street-food Kolkata now widely avbl across all cities as street food. Usually it is made with maida rotis now due to the health awareness wheat based warps are made available. Today many variations to the fillings are also widely avbl. 

South Vs North Challenge, a montly event started by Divya, to try authentic recipes from different parts of India. This month, Minnie of The Lady8Home challenged the South team with paneer tikka kathi rolls.

What you need for paneer tikka:
1 cup - Paneer cubes
1/4 cup - Green Capsicum, Onion, Tomato, cut into cubes
1 tsp - Kasoori methi / dried fenugreek leaves
2 tbsp - Oil
Salt as reqd

For marination:
1 tsp - Gram flour / besan
1 tsp - Chat masala powder
1 tsp - Garam masala
1 tsp - Red chilly powder
½ tsp - Cumin powder
1 tsp - Ginger n garlic paste
½ cup - Yogurt, whisked
Salt as reqd

How to make:
Take paneer in a bowl and add the marination ingr mix well and refrigerate for 30 minutes.

Heat oil in a pan and fry the capsicum and then add the marinated paneer. Saute well and add the onion, salt and then add the tomatoes, kasuri methi and fry for 2-3 minutes.

For the salad:
1 cup - Carrot, cucumber, tomato, onion, thinly sliced
2 tbsp - Coriander leaves
1 green chilly, finely chopped
1 tbsp lemon juice
¼ tsp black salt
¼ tsp sugar

Mix all the above ingredients well and keep aside.

For the roti:
2 cups wheat flour / atta
2 tsp oil
Salt to taste
½ cup coriander leaves

In a bowl mix above all and make into soft dough divide into equal portions, roll out heat tawa and cook the roti on both sides and keep aside.

To assemble the roll:
Place a roti and place some salad in the middle. On top of that, place some paneer tikka mixture, roll and wrap with aluminium foil or butter paper.

MANGO KIWI POPS

Hi everyone.. after a fun filled vacation i am back with a quick to make summer special mango kiwi pops..

Picked up few mangoes from the mango groove near elephant island at Havelock and brought em back home n made these pops..

Had an awesome time at Andamans..Perfect get out from the country but still it's our country.. Serene, beautiful, silent, pristine white water beaches amazing gods gift to the nature.. thrilling ferry, ship, boat, bike n car rides throughout the island.. Had the best rides of my life.. This is one such bful ride on a bike forest to the left narrow hilly roads to drive n sea to the right.. Vacation is over n now back to routine..

I feel that more than juice such fruit pops ease my thirst better..Made this with organic brown sugar n to add zing to it added kiwi, lime juice, ginger and mint..

What you need:
1 cup - Mango cubes(Organic variety)
1 no - Kiwi fruit
1 tbsp - Organic Brown Sugar
1 tsp - Ginger, grated
1 tbsp - Mint
1 tbsp - Lime juice

How to make:
Blend all the ingredients until soft n smooth.

Pour into molds and cover it. Let it fully froze and then run water outside the mold and remove it and enjoy the pops!!