Baked Pasta With Egg And Cheese

Baked pasta with egg and cheese. A cheesy delicious treat for kids and adults both. You don’t have to boil the pasta before making this baked pasta. An easy peasy recipe but taste is absolutely mouthwatering.

You can use any pasta or elbow macaroni to make it. I have only cheese slices so I used it. But you can use mozzarella, cheddar or any cheese. Use whatever you have. Add as much cheese as you like. I made it simple without any vegetable this time. But I like sweet corn in my pasta. So you can use sweet corn, bell peppers or any vegetable of your choice. Even boneless chicken pieces can be added in pasta.

This time theme of our 303 #Foodiemonday bloghop is Pasta Please suggested by Priya Iyer who blog at The World Through My Eyes. Her blog is a treasure house of authentic South Indian recipes with different types of continental recipes. Recently she shared a delicious Peanut basil pesto recipe. Visit her space for step by step detailed recipe. If you want something innovative, check out her Zucchini thepla and many more.

Now coming to the recipe. As I mentioned above it’s a very easy recipe. Even you don’t need to boil and strain the pasta before making it. And to make it more cheesy add as much cheese as you like. Kids love cheesy pasta, right? You can use any cheese, use whatever available at your place. I didn’t use red chilli flakes but you can use it in pasta and sprinkle some over the cheese before baking. It will look great. You can also add finely chopped green chilli with onion. Use chilli according to your taste. You can use chicken or mutton stock instead of water.

Recipe

Pasta – 2 cup

Onion – 1 large, finely chopped

Garlic – 3-4 cloves, minced

Tomato – 2 ground or finely chopped

Olive oil – 1&1/2 tablespoon

Cheese as require

Egg – 3-4

Dried Oregano or mixed Italian herbs – 2 teaspoon

Dried Basil – 1 teaspoon

Pasta or pizza sauce – 2 tablespoon

Black pepper powder – 1 teaspoon or to taste

Olive pieces to garnish, optional

Salt to taste

Water – 1&1/2 cup

Method

1. Heat oil in a pan or wok. Add minced garlic and finely chopped onion. Fry till onion starts to change it’s colour.

2. Now add tomato paste or finely chopped tomatoes. For tomato paste grind the chopped tomatoes in your mixer grinder.

3. Add oregano, basil and black pepper powder. You can use Italian mixed herbs instead of oregano. Use whatever you have. You can add little red chilli flakes if you want. You can also add sweet corn or any vegetable of your choice. Saute till mixture dried up.

4. Add pasta and salt. Mix well. Add water, mix and cover. See notes for more options.

5. Cook till pasta about to dried up. Pasta shouldn’t be over cooked.

6. Remove the cover and mix well. Add two cheese slices or shredded cheese and mix well. This step is optional. But it will make your pasta more cheesy.

7. Taste and adjust the seasoning. Remove from heat when pasta dried up.

8. In a bowl beat the eggs with little salt and black pepper powder.

9. Preheat the oven at 180°.

10. Grease a baking dish. Transfer the pasta to the baking dish. Spread the pasta evenly into the baking dish.

11. Pour the well beaten eggs all over the pasta. Arrange 4-5 cheese slices over it. Or spread shredded cheese over the pasta. Sprinkle olive pieces over it. If you don’t have olive, skip this step. You can also Sprinkle little red chilli flakes over the cheese.

12. Bake in preheated oven at 180° for 20 minutes or until cheese becomes golden brown. Keep an eye after 15 minutes.

13. Cut in square pieces and serve warm.

14. You can store leftover pieces in refrigerator. Heat in microwave just before serving.

Notes

1. You can use more cheese if you want. You can use mozzarella, cheddar or any cheese. Use whatever you have.

2. Sweet corn, bell peppers or any vegetable can be added in the pasta.

3. Add chilli according to your taste. If you are making for kids omit chilli.

4. . Any vegetable oil can be used instead of olive oil.

5. Chicken or mutton stock can used instead of water to make this pasta.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Gluten Free Bread With Garlic And Mixed Seeds

Gluten free multigrain milk bread with garlic, mixed seeds and Italian herbs. A super healthy breakfast bread with quinoa, bajra or pearl millet, soybean and oats. And you don’t have to compromise on taste for health. This bread is nutritious and delicious. Posting after a long time. A very difficult month. Lost some near and dear ones. Still some are under treatment. May God bless all. Please stay home stay safe and protect others.

I have used mixed garlic and herbs in the dough this time. You can also make this bread by following my Stuffed savoury bread recipe. I sometimes make like it. Make the dough first and pat or roll the dough into flat and rectangular. Spread fried or roasted garlic, Italian herbs or chopped cilantro or coriander leaves and cheese. And fold it to make loaf. After baking and slicing you will get the bread slice like this 👇

Have a look on the ingredients of this gluten free bread.

Bajra or pearl millet flour. Most famous millet and rich in fiber, protein, vitamins, minerals and many healthy nutrients.

Quinoa flour. Quinoa is also very high in fiber, protein, iron and unsaturated fat. And it has a Low Glycemic Index, which is good for blood sugar control.

Soybean flour. Protein enriched soybean flour also is rich in vitamins and minerals. Low calorie soybean flour is great for health watchers and diabetic people.

Oats powder or oatmeal. Oatmeal is high in fiber, minerals, antioxidants and various vitamins. It helps to reduce blood sugar levels and reduce risk of heart disease. It also helps to weight loss. Source – Healthline

Xanthan gum. According to King Arthur Baking Xanthan gum helps you get that with gluten-free bread. It locks in moisture to the dough, while also providing structure, so your loaf will hold its shape while baking and slice up perfectly when cooled.

Salt. Salt will enhance the taste of the bread.

Olive oil. Heart healthy olive oil will make your bread soft. You can use any oil or butter instead.

Yeast. It will make your bread soft and airy.

Brown sugar. Sugar helps to activate the yeast. You can also use white sugar or honey. It also enhance the taste.

Milk. You can use water instead of milk but milk will make your bread more soft. And milk is packed with important nutrients like calcium, phosphorus, B vitamins, potassium and vitamin D. Plus, it’s an excellent source of protein. Source

Milk powder. It will enhance the flavour and taste. And milk powder will also help to browning the crust.

Vinegar. Acidic vinegar will help to add flavour to your bread.

Oregano, rosemary and basil. Used dried herbs for taste and flavour. You can use any herbs of your choice.

Garlic. Use lightly fried garlic for flavour. Garlic is well known for it’s numerous health benefits.

Mixed seeds. Nutrients rich mixed seeds will also enhance the taste of your bread. . I have roasted mixed seeds including sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. You can use any seeds.

Sending this post to #Foodiemonday bloghop theme is Lockdown Recipes suggested by Narmadha who blog at Nams Corner. Narmadha has a wonderful blog with different types of veg and none veg healthy recipes. I bookmarked her Healthy granola bar and Masala fish fry recipe to try.

This gluten free bread is not only healthy but its also delicious. If you want you can add one cup of whole wheat flour while making dough to make multigrain bread. If you have dough hook then you can make this dough in less time. Keep the dough soft to make soft bread. And you can add more garlic if you like. You can use any flavour instead of Italian herbs.

Recipe

Bajra or pearl millet flour – 1/2 cup

Quinoa flour – 1/2 cup

Soyabean flour – 1/2 cup

Oats powder – 1/2 cup

Xanthan gum – 2 teaspoon

Salt – 1&1/2 teaspoon

Olive oil – 3 tablespoon + for greasing

Dry yeast – 1&1/2 teaspoon

Brown sugar – 1 tablespoon

Warm milk – 1&1/2 cup

Milk powder – 2 tablespoon

Vinegar – 1&1/2 tablespoon

Oregano – 1 teaspoon

Dried Rosemary – 1 teaspoon

Dried basil – 1/2 teaspoon

Oats and sesame seeds to sprinkle

Garlic – 19-20 cloves or more

Mixed seeds – 4-5 tablespoon

Method

1. In a bowl mix brown sugar, yeast and warm 1/2 cup warm milk. Milk should be warm not hot. Cover and keep aside for 15 minutes. After 15 minutes yeast mixture will be foamy.

2. In a large bowl mix oats powder, sieved bajra or pearl millet flour, quinoa flour and soybean flour, xanthan gum, salt, milk powder vinegar, dried basil, dried rosemary, oregano, mixed seeds and 2 tablespoon olive oil.

3. Make a hole in the middle and pour foamy yeast mixture and 1 cup warm milk. Knead well. Use your food processor or dough hook of your hand mixer to knead the dough for 5 minutes.

4. Dough will be soft and sticky. Smear the dough with oil and also grease the bowl generously. Cover the bowl and keep in a warm place for an hour or till the dough becomes double.

5. In the meantime heat one tablespoon oil in a pan. Fry the garlic cloves lightly. Don’t make too brown. Fry till garlic cloves becomes light brown. You can use more garlic cloves if you like.

6. Let it cool down. Chop the fried garlic cloves roughly. After one hour dust your cleaned kitchen counter with flour. Take out the dough with your oil greased palm. Punch down the dough. Place the dough on your cleaned and flour dusted kitchen counter.

7. Knead the dough again. Now the dough will be less sticky. Add fried and chopped garlic cloves. And mix well. Flatten the dough with your oil greased palm. Press the dough into flat and rectangular. Fold and shape the dough into a loaf.

8. Place the loaf in a oil greased loaf pan. Cover and keep in warm place for 30 minutes. After 30 minutes loaf will becomes double. Brush the top with milk and sprinkle white sesame seeds and oats.

9. Preheat the oven at 190°. Bake for 40- 45 minutes. I have used my Samsung microwave. For microwave set hot blast function at 170° and press start. Your oven will start to preheat. After preheating bake the bread for 25-30 minutes. Or until bread becomes golden brown. Invert the bread on a cooling rack or plate. Let it cool down before slicing.

10. Slice and make crisp toast or sandwich with filling. Enjoy the healthy and delicious bread in breakfast. Or serve warm with soup in dinner. Stay home stay safe and healthy 🙏

Notes

1. You can use any flour instead of these flour.

2. You can use peeled one whole garlic if you like garlicky flavor.

3. Vegan people can use water instead of milk.

4. You can use any flavour of your choice instead of Italian herbs.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Casatiello/ Stuffed Savoury Bread



Casatiello or stuffed savoury bread. A delicious and soft bread stuffed with butter fried mushrooms. Casatiello is a famous Italian Easter bread usually topped with eggs and stuffud with meat and cheese. But I made it without eggs and meat. An absolutely delicious Easter bread for vegetarian people. Serve it warm or room temperature and enjoy the heavenly taste. And it will be finished so fast so get ready to make it again as I did.

Casatiello is ring-shaped stuffed bread topped with eggs which has been an iconic Easter treat for more than 400 years. The ring-shape is symbolic of the crown of thorns worn by Jesus during the crucifixion and the eggs represent Jesus’s rebirth. It is the perfect dish to pack for the tradition of picnicking on Easter Monday (Pasquetta). The dough is usually made on Good Friday, left to rise overnight and baked the next morning. Source

I have followed my Whole wheat milk bread recipe with some changes.

You can subscribe to our newsletter to get all the recipes immediately after publishing.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Easter bread theme suggested by Renu Agrawal Dongre who blog at Cook With Renu. Renu has a vast collection of baked recipes along with different varieties of savoury and sweet recipes. List is too long but I have to try her Easter bunny buns first. Renu shared Paska Easter bread and muffins recipe for this theme.

This month my partner is Mayuri Patel who blog at Mayuris Jikoni. She is also a wonderful baker and her blog is a treasure of traditional Gujarati recipes with numerous mouthwatering continental recipes. I always love her baking skill and her vast collection of baked dishes. I have bookmarked her Brazilian carrot cake to try soon. Mayuri gave me rosemary and mushroom and I used both of these ingredients in stuffing of this delectable bread. And I gave Mayuri Milk and orange zest. Check out the delicious German Easter bread recipe on her space with these ingredients.


When I make this ring shaped stuffed bread, I have only four mushrooms. But while making second time on my kids demand used 200 gram mushrooms.

And made the bread in loaf pan. Both are equally delicious but ring shaped is looking more attractive. Sharing both methods here.

As I said I have followed my Whole wheat milk bread recipe with some changes. Used all purpose flour or maida instead of whole wheat flour. I love the texture of milk bread. Milk bread are more soft than the bread kneaded with water. So used warm milk for kneading the dough. You have to knead the dough really well. Adopted the method from here. I have cheddar cheese powder so used it but you can skip it if you don’t have. Or for more cheesy taste you can also add cheese powder in the dough. Mix cheese powder with flour before kneading.


Recipe

All purpose flour or maida – 3 cup +for dusting

Yeast – 1&1/2 teaspoon

Sugar – 1 tablespoon

Salt – 1&3/4 teaspoon

Milk powder – 2 tablespoon

Vinegar – 1&1/2 tablespoon

Olive oil – 2 tablespoon + for greasing

Warm milk – 1&1/4 cup

Stuffing

Mushroom – 4, finely chopped

Butter – 1 tablespoon

Oil – 1 teaspoon

Garlic powder – 1 teaspoon

Oregano – 1 teaspoon

Dried rosemary – 1/2 teaspoon

Pizza sauce – 2 tablespoon or as required

Cheddar cheese powder – 3 – 4 tablespoon, optional

Diced or grated cheese – 1/4 cup


Method

1. Heat butter and oil in a pan. Add mushrooms, garlic powder, oregano and rosemary. Saute till mushrooms completely dried up and changed it’s colour. Remove from heat and let it cool down. I have only 4 mushrooms so I used it. You can use more mushroom. Sharing the second method below this recipe.


2. You can use minced garlic instead of garlic powder. Fry the minced garlic before adding mushrooms and other ingredients in the oil. For more stuffing options see notes.

3. In a bowl mix 1/4 cup warm milk, yeast and sugar. Stir well.  Cover and keep in a warm place for 15 minutes. After 15 minutes it will becomes foamy. Milk should be warm not hot.

4. In a large bowl mix flour, salt, olive oil, vinegar and milk powder. Mix well. Make a hole in the middle and pour the yeast mixture. Add 1 cup warm milk and mix well. Knead the dough well. You can use your food processor for easy kneading. This time I used dough hook of my hand mixer. If you are using kneading machine knead the dough for 5-6 minutes. Or to knead with hand, sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 9-10 minutes. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching. Now after kneading well make a ball with the dough.

5. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with kitchen napkin and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient. I kept the dough in my oven.


6. After 1 hour punch down the dough and knead again. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular. Spread pizza sauce all over it. Sprinkle cheddar cheese powder over the sauce. Spread mushroom and grated or diced cheese. I used Amul diced mozzarella and cheddar cheese blend.

7. Now start rolling it from the longest side. After rolling place it in the greased bundt pan. Pinch the seam well. Cover the pan with a kitchen napkin and place in a warm place for 30 minutes or until it becomes double.


8. Preheat the oven at 190°. Bake for 40- 45 minutes. I have used my Samsung microwave. For microwave set hot blast function at 170° and press start. Your oven will start to preheat.

9. After preheating bake the bread for 25-30 minutes. Or until bread becomes golden brown. My bread was perfectly baked in 24 minutes. Take out the bread from oven and brush with melted butter. Invert the bread on a cooling rack or plate.

9. Slice and serve warm or at room temperature.

Second method with more stuffing

1. For staffing Follow the above recipe but use 200 gram finely chopped mushroom, 1&1/2 tablespoon butter, 1&1/2 teaspoon Oregano, 1/2 teaspoon dried rosemary and 2 teaspoon Garlic powder. Add garlic powder more or less as you like. Make the stuffing as above recipe.

2. Process of making dough is same as above recipe. After first proofing roll the dough into flat and rectangular. Spread pizza sauce, cheddar cheese powder, butter fried mushrooms and then grated or diced cheese.

3. Now start rolling from shorter side. Pinch the seam well. Roll as this Herbed milk bread recipe .

4. Place in a oil greased loaf pan and cover with kitchen napkin. Place in a warm place for 30 minutes or until it becomes double. Bake the bread as above. Slice and enjoy.

Notes

1. You can add chopped hard boiled eggs in the stuffing.

2. Any stuffing can be used in this bread like minced meat, paneer or cottage cheese, eggs, sweet corn, peas or any vegetables of your choice. You can also use paneer bhurji, egg bhurji or scrambled eggs for stuffing.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Bati Chochchori


Bati chochchori. A simple, easy, quick and delicious curry without any spice. Sharing a simple and easiest potato recipe from Bengali cuisine. You can add any vegetable of your choice with potatoes.

You need only panch phoran or Bengali five spices, salt and mustard oil to make this curry. Even you don’t need turmeric or any other spice powder. Sounds healthy isn’t it? Normally it’s cooked in a bowl. And in Bengali bati means bowl. And vegetables with panch phoran called chochchori or chorchori. Mixed vegetable chochchori is always a dry curry. But this bati chochchori can be made with gravy. You can keep the consistency of gravy as you like.

To make bati chochchori you can use cauliflower, eggplant or any vegetable of your choice. Bati chochchori can be made with fish too. Just mix everything and cook. A super easy method. I like bati chochchori with only potatoes.

Do you love potatoes? Here are some potato recipes from this blog.

1. Spicy potato with tamarind

2. Coriander red potatoes

3. Potatoes with green peas

4. Rosti or Swiss potato pancake

5. Potatoes in yogurt gravy

6. Grilled potatoes

7. Potato curry to serve with hing kachodi

8. Batata bhaji

9. Peanut potato

10. Potato pie

11. Potato with nigella seeds, poppy seeds and tomato

12. Savoury potato cake

13. Stuffed potato

14. Aloo chop or potato fritters

15. Dum aloo

16. Spicy potatoes

17. No onion garlic potato curry

18. Aloo chaat

19. Aloo ke gutke

20. Matar nimona

21. Panch phoran tarkari

22. Kashmiri dum aloo

23. Aloo kabli/chaat

24. Aloo kofta curry

25. Dum aloo with luchi

This stew like curry is best accompany with luchi, puri, paratha or any Indian flatbread. I have served it with luchi. Get the recipe here.

Now why I am talking about this easy and simple recipe. Actually this week its my turn to suggest the theme for 286 #Foodiemonday bloghop. And I suggested my fellow bloggers to cook an easiest dish which you make so often and it should be your family member’s favorite. And better to use minimum spices. So the theme is Cook In A Jiffy. And I also suggested savoury bake as second option but easiest recipe won unanimously.

We are always looking for some easy quick and simple recipes to make in a jiffy for our busy days. Right? Believe me easy and quick recipes can also be delicious 😊 In winter a bowl of hot bati chochchori with fulko or fluffy luchi or puri is a bliss. If you like light less spicy curry then its perfect for you.

If you don’t have panch phoran, then you can make the mixture of five whole spices. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Use green chilli according to your taste. You can also add 1 – 2 teaspoon more mustard oil for an extra zing. Bati chochchori is a light curry. Mix mustard oil, salt panch phoran and water as require with chopped potatoes, green chilli and tomatoes. If you want your chochchori without much gravy, then add less water. I like the taste of light gravy so used 1 cup water. I have used pressure cooker but you can also make it in microwave. Mix everything in a microwavable glass bowl, cover and cook on full power for 4 – 5 minutes or until potatoes becomes soft. Or make in a covered bowl or pot on stove.

Recipe

Potato – 3

Tomato – 2

Slit green chilli – 4 or to taste

Panch phoran or five spices (mixture of fenugreek seeds, nigella seeds, cumin, mustard seeds and fennel seeds) – 1 teaspoon

Mustard oil – 1 tablespoon

Salt to taste

Water – 1 cup


Method

1. Peel and chop the potatoes lengthwise. Rinse well.

2. Rinse and chop the tomatoes in small pieces.

3. In a pressure cooker mix chopped potatoes, tomatoes, panch phoran, slit green chilli, mustard oil, salt and water. Add green chilli according to your taste. If you like your curry hot add some more chilli or if you are making for kids reduce the amount of green chilli.

4. If you don’t want much gravy add 1/2 cup to 3/4 cup water. Use water as you like your curry, thick or thin. Pressure cook for 2 – 3 whistle.

5. Let the pressure settle down on its own. Taste and adjust salt. You can add 1 – 2 teaspoon more mustard oil for an extra zing.

6. For microwave mix everything in a microwavable glass bowl. Cover and microwave on high power for 4 – 5 minutes or until potatoes becomes soft.

7. Or you can make this bati chochchori in a pot or wok. Mix everything, cover and cook till potatoes becomes tender and tomato becomes mushy. Check and stir in between. If your curry is too runny, then cook for some more time to reduce the gravy. Your bati chochchori is ready. Serve hot with Luchi , paratha or any Indian flatbread.

Take care and stay safe 🙏 😊

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Herbed Milk Bread With Honey

Herbed milk bread stuffed with sriracha sauce and Italian herbs. A super soft, flavorful and delicious bread with honey. For a change add grated cheese in the stuffing. You don’t need anything with it. Just slice and enjoy as a snack with your tea or coffee. Or make crisp toast and serve.

I have used warm milk to knead the dough because I love the soft texture of milk bread. But if you want to make it for vegan people use warm water instead of milk. I love this soft spicy bread as a snack. And for breakfast crisp toast.

You may like some more bread recipes on this blog. Click on the name below for recipes.

1. Focaccia with whole wheat and soybean flour

2. Cheesey bread

3. Whole wheat bread

4. Oats flaxseed whole wheat bread

5. Multigrain bread

6. Zimbabwe cornbread

7. Olive Jalapeno savoury cornbread

8. Gluten free vegan multigrain bread

This post is my contribution to Facebook group Healthy Wealthy Cuisine for Wheat Flour Savoury Baking theme suggested by Sasmita who blog at First Timer Cook. I always love her blog with beautiful pictures. Do visit her space for many healthy and delicious recipes. I am sure you will love her wonderful blog. I recently bookmarked her Eggless chocolate piped cookies and Vegan orange blueberry mini bundt cake to try. Check out the recipes of my fellow bloggers shared for this theme.

Baked wheat crackers by Jayashree

Baked aloo kulcha by Preethi

Buttermilk bread with savory swirls by Sasmita

Savoury cheese and vegetable muffins by Poonam

This bread is also made of whole wheat flour or atta but I also used 1 cup all purpose flour/maida for better texture. If you like you can skip all purpose flour/maida and use only whole wheat flour. Just increase the amount of whole wheat flour. I have used my most favourite sriracha sauce but you can use any chili garlic sauce or use green chutney or any chutney of your choice. For spreading chopped cilantro or coriander leaves, parsley, rosemary or any herbs can be used over sauce or chutney. Choice is your.

Recipe

Whole wheat flour or atta – 2 cup

All purpose flour or maida – 1 cup

Dry yeast – 1 & 1/2 teaspoon

Honey – 1 tablespoon

Salt – 1 & 3/4 teaspoon

Vinegar – 1 & 1/2 tablespoon

Milk powder – 2 tablespoon

Olive oil – 2 tablespoon + for greasing

Warm milk – 1 & 1/2 cup

Sriracha sauce – 2 tablespoon

Oregano – 2 teaspoon

Dried basil – 1 teaspoon

Method

1. Mix yeast in 1/4 cup warm milk. Milk should be warm not hot. Add honey and stir well. Cover and keep in a warm place for 15 minutes. After 15 minutes it will becomes foamy.

2. In a large bowl mix whole wheat flour, all purpose flour, milk powder, salt, vinegar and oil. Mix well. If you want to add cheese in the stuffing then use 1 teaspoon salt only.

3. Make a hole in the middle and pour the yeast mixture and 1 cup slightly warm milk. Mix well. Knead the dough using remaining 1/4 cup warm milk. Add water as require to make soft and smooth dough. Dough will be sticky.

4. Sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 8 – 10 minutes. You can use your kneading machine to knead the dough in less time. It will take 5 minutes in kneading machine.

5. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching. Gather the dough and stretch it again. After kneading well dough will becomes less sticky. Make a ball with the dough and drop few times on the kitchen counter. Don’t use too much flour. Add little oil for easy kneading and make the dough non sticky.

6. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with plastic wrap and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient.

7. Grease baking pan and keep aside.

8. After 1 hour punch down the dough and knead again.

9. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular.

10. Spread sriracha sauce all over it. Sprinkle oregano and basil. You can use any herbs of your choice. You can also spread some grated cheese. See notes for more options.

11. Start rolling it from shortest side. After rolling pinch the seam well.

12. Turn the roll upside down. Cut the roll lengthwise from the center. Rotate both the pieces to place cut sides facing upwards. Place both pieces side by side.

13. Now make a braid with both pieces by overlapping each other. Place one side piece on other side piece.

14. Repeat the process and pinch the both ends. I have cut the braid into half. You can make half before rolling the dough. Make two separate rolls. Place the rolls carefully in greased baking pan or loaf pan.

15. Cover and keep aside for 30 minutes or till it becomes double.

16. Preheat the oven at 190° for 10 minutes. Bake the braided bread in preheated oven for 40 – 50 minutes or bread becomes golden brown.

17. Take out the bread from oven and place on cooling rack.

18. Slice the bread after 1 – 2 hours or when the bread become completely cool.

Notes

1. You can use any grated cheese in stuffing.

2. You can use rosemary, parsley, chopped cilantro or coriander leaves, mint or any herbs of your choice.

3. Schezwan sauce, pizza sauce or any chili garlic sauce can be used instead of sriracha sauce. Even you can use green chutney or any chutney of your choice.

4. You can use water instead of milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Mango Raisin Overnight Oats With Chai Masala Extract And Mixed Seeds

Mango raisin overnight oats with chai masala and mixed seeds. A completely no cook, healthy, filling, aromatic, creamy and absolutely delicious recipe for breakfast. Overnight oat is a great breakfast option specially in summer. Enjoy the creamy delicious oats as a dessert with any flavour, fruits, dry fruits and seeds of your choice. Just mix everything in a mason jar, bowl or glass and place in refrigerator at night. Top with some more chopped fruits, dry fruits and seeds and serve chilled. Your delightful breakfast in the morning is ready.

I have used roasted mixed seeds including sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. You can use chopped apple, strawberry, banana or any fruits of your choice but now mango season is about to end in India so I am using it in my overnight oats and other dishes. And I got chai masala extract as a gift hamper from Spice Drop. I loved the aroma so added 2 drops in the oats while soaking.

You can get two more overnight oats recipes on this blog.

1. Mango pomegranate overnight oats parfait

2. Vegan coconut dry fruits overnight oats

And some recipes with my most favourite fruit mango.

1. Mango salsa with pickled Jalapeno

2. Hazelnut honey chocolate mango smoothie

3. Black rice pudding and mango parfait

4. Mango walnut chocochip muffins

5. Vegan mango pineapple smoothie

6. Sugar free mango coconut laddu

7. Mango rasgulla

8. Mango steamed sandesh

9. Vegan mango peach pear smoothie

10. Mango pomegranate and tender coconut salsa

11. Mango litchi fudge or barfi

12. Eggless no bake mango cheesecake

13. Mango cottage cheese smoothie

14. Mango kalakand

15. Mango sandesh

16. Mango banana smoothie

17. Eggless mango mug cake

18. Mango coconut flaxseed smoothie

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter O and my star ingredient is super food oats.

And today is Monday and this week’s 259 #Foodiemonday bloghop theme is Fruity Bites suggested by Archana who blog at Mad Scientist Kitchen. You can get variety of mouthwatering Goan recipes and many traditional, healthy and innovative recipes on her blog. I am planning to try her Japanese milk bread to try. Loved the pillow soft texture and different shapes. Looks really amazing. And also want to try Icecream loaf cake and many more. List is too long. Do visit her space for the recipes.

Now coming to this overnight oats recipe. I have used rolled oats and skimmed milk. You can use full fat milk. Or to make vegan use any plant based milk like almond milk, coconut milk, soy milk etc. Chai masala extract will give a lovely aroma but if you don’t have it then you can use vanilla essence, cinnamon powder, cardamom powder, chocolate or any flavour of your choice. You can also use any dry fruits, choco chips or anything according to your taste and availability. Instead of honey you can use maple syrup, stevia or any sweetener. Or skip any sweetener and add finely chopped dates. If you don’t have mango, use strawberry, banana, apple or any fruit of your choice. You can also use any roasted seeds, chia seeds etc. Use whatever you have or you like. Raisins and mango will give enough sweetness so you don’t need to add much sweetener in your overnight oats.

Recipe

Oats – 1/3 cup

Milk – 1/3 cup

Chai masala extract – 1 – 2 drop

Honey – 2 teaspoon or to taste

Mango – 1, peeled and chopped

Raisins – 3 teaspoon

Dry roasted mixed seeds – 1 tablespoon ( mixture of sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds)

Pistachios to garnish, optional

Method

1. In a mason jar or bowl mix oats, honey, raisins, roasted mixed seeds and chai masala extract. First add 1 drop extract taste and add 1 drop more if require. I have used 2 drops.

2. You can also add chopped mango. I have added as topping in the morning. Keep the mixture in refrigerator for overnight or 3 – 4 hours. Best to soak overnight. See notes for more options.

3. Next day take out the soaked oats. Top with chopped mango, some roasted seeds, raisins and pistachios if using. Serve chilled.

4. Or take a jar or glass. Make layer of soaked oats, place some chopped mango over it. Pour remaining soaked oats and top with chopped mango, mixed seeds, raisins and pistachios. Serve delicious overnight oats parfait as a breakfast or dessert.

5. Enjoy your creamy, aromatic, healthy and delicious breakfast.

Notes

1. You can use vanilla, chocolate, cinnamon or any flavour of your choice instead of chai masala.

2. Strawberry banana, apple or any fruit can be used instead of mango.

3. Any dry fruits and chia seeds or any seeds can be used with raisins and mixed seeds.

4. You can also add 1-2 tablespoon chopped fresh coconut while soaking the oats.

4. You can also use almond milk, coconut milk or any plant based milk instead of dairy milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Whole Wheat Milk Bread With Mixed Seeds

Whole wheat milk bread with mixed seeds. A healthy breakfast bread made with whole wheat flour and mixed seeds. Serve crisp toasted bread with butter, jam or any spread or make sandwiches. Mixed seeds will make your bread more nutritious.

You may like some more bread recipes on this blog. Click on the name below for recipe.

1. Cheesey bread

2. Whole wheat bread

3. Oats flaxseed whole wheat bread

4. Multigrain bread

5. Zimbabwe cornbread

6. Olive Jalapeno cornbread

7. Gluten free vegan multigrain bread

8. Focaccia bread

Sending this post to Facebook group Healthy Wealthy Cuisine. This time theme is Breakfast Series suggested by Preethi Prasad who blog at Preethi Cuisine. Preethi is a very talented blogger. I love her different types of mouthwatering recipes. Recently bookmarked her Raw mango curry andChocolate affogato to try.

Check out my fellow bloggers recipes for this theme.

Lentil and spring onion pancake by Preethi

Easy poha idli by Jayashree

Sandwich dhokla by Vanitha

Paneer pyaaz paratha by Shalu

Gujarati rice khichu by Poonam

Quinoa upma by Sasmita

I am sharing my favourite breakfast bread for this theme. I have used whole wheat flour or atta to make this bread but you can also use all purpose flour or maida if you like or use half atta and half maida. Knead the dough with milk instead of water. Milk will make your bread more tasty and soft. I love crisp toasted bread and sandwiches both.

Recipe

Whole wheat flour or atta- 3 cup

Dry yeast – 1 & 1/2 teaspoon

Warm milk – 1 & 1/2 cup

Sugar – 1 tablespoon

Salt – 1 & 1/2 teaspoon

Milk powder – 2 tablespoon, optional

Olive oil – 2 tablespoon + for greasing

Vinegar – 1 & 1/2 tablespoon

Roasted mixed seeds – 3 – 4 tablespoon + to sprinkle

Method

1. Mix sugar and yeast in 1/4 cup warm milk. Milk should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes. After 15 minutes it will looks foamy like this 👇

2. In a large bowl mix whole wheat flour or atta, salt, milk powder, vinegar, olive oil and roasted mixed seeds. I have roasted mixed seeds including sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. You can use any seeds.

3. Make a hole in the middle and pour the yeast mixture and 1 cup slightly warm milk. Knead the dough well and add remaining 1/4 cup milk slowly.

4. Dough should be soft and sticky. Sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 9-10 minutes.

5. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching.

6. Knead the dough really well. Now after kneading well dough will becomes less sticky. Make a ball with the dough and drop few times on the kitchen counter.

7. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with plastic wrap and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient. I kept the dough in my oven.

8. After 1 hour punch down the dough and knead again. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular. Fold and shape the dough into a loaf.

9. You can also make 2 small bread with this dough if you have small size loaf pan. Place the loaf in oil greased loaf pan. Place seam side down. 

10. Cover and keep aside for second proofing for 30 minutes. Or till it rise above the pan.

11. Brush with water and sprinkle mixed seeds on the top.

12. Bake in preheated oven at 185° for 40 to 50 minutes or till bread becomes golden brown.

13. Take out the bread immediately and place on a cooling rack upside down to completely cool.

14. Don’t keep the bread in oven after baking, it may become soggy so let it cool on cooling rack or a towel before slicing.

15. Slice the bread when it completely cooled. Make sandwiches or toast and serve with butter, jam or any spread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Oats Dosa / Instant Dosa

Oats dosa. A healthy and delicious breakfast made with superfood oats. These gluten free crispy and tasty dosa can be also serve as a snack with tea or coffee. Even if you don’t like oats I am sure you will love the taste of this dosa. And you can’t recognize oats in it. To get more oats recipes click here .

To make this dosa lacy and crisp make a thin and flowing batter like rawa dosa. And for crisp texture remember to cook on low heat. You can use any spices of your choice in the batter. I have made it without onion but you can add 1 finely chopped onion in the batter.

Posting after a long time. And feeling happy to participate again in our weekly bloghop group after a short break. This Monday 257 #Foodiemonday bloghop theme is dosa den suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very good friend and a talented blogger. I love her healthy and authentic recipes. I have bookmarked her Mysore masala dosa and Broccoli masala dosa to try. Do visit her space for different types of delicious recipes.

To make this dosa you don’t need to fermentat the batter just mix everything and your batter is ready to cook. This nutritious dosa is a perfect breakfast option for diet conscious people, kids and everyone. If you like add 1 finely chopped onion and any spices of your choice. Use green chilli and black pepper powder according to your spice tolerance. Skip chilli if you are making for small kids. Serve oats dosa immediately after cooking. It may be soft when cool. But still it will be tasty.

Recipe

Oats – 1/2 cup

Rice flour – 1/2 cup

Curd or yogurt – 1/2 cup

Salt to taste

Cumin powder – 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon, optional

Cilantro or coriander leaves – handful, chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1/2 inch piece, grated

Water – 1 & 1/2 cup

Oil for shallow fry

Method

1. Grind the oats into fine powder.

2. In a large bowl mix oats powder, rice flour, salt, cumin powder, black pepper powder and chaat masala powder. See notes for more options.

3. Add beaten curd and 1 cup water. Whisk well to make a smooth lump free batter.

4. Add remaining water and whisk well. Batter should be flowing like rawa dosa.

5. Now add grated ginger, chopped green chilli and chopped cilantro or coriander leaves. Mix well. If your batter is thick add little more water or if the batter is too runny add 1-2 tablespoon more rice flour.

6. Heat a pan or skillet. Brush with little oil and reduce the heat. Pour batter on the pan. Fill the gaps. Drizzle little oil on the sides and over the dosa. Don’t spread the dosa with ladle or spatula, just pour the batter on the pan.

7. Cook on low heat till edges starts to leave the pan. For crisp dosa remember to cook on low heat. It will take 4 to 5 minutes. Flip the dosa and cook other side too on low heat.

8. Flip again and when dosa becomes brown and crisp fold into half.

9. Serve hot with coconut chutney or any chutney of your choice.

Notes

1. You can use 1 finely chopped onion in the batter. Few chopped curry leaves can be used in the batter.

2. Always serve hot for crisp dosa. Dosa may become soft when cool.

3. Use chilli and black pepper according to your taste.

4. Batter should be flowing like rawa dosa and don’t try to spread with back of the ladle like normal dosa, just pour the batter on the pan.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Sprouts Semolina Chila Or Pancakes

Sprouts and semolina or suji/rawa chila or pancakes. A healthy, delicious and low calorie breakfast dish. We all know that sprouts are extremely nutritious and super healthy food. You can use these vitamins, protein and mineral enriched sprouts raw or cooked for numerous health benefits. So you can call it a power packed breakfast.

Spices, green chilli coriander leaves or cilantro and some other ingredients made this chila spicy flavorful and mouthwatering. I have made it both with onion and tomato and without onion tomato. Both are delicious but without tomato its easy to flip. And looks better. I love the taste of both. You can make according to your taste.

You can get some more recipes of semolina and sprouts below.

1. Suji malai cake

2. Semolina and lentil appe

3. Rawa cake

4. Oats semolina chila

5. Semolina and flatten rice appe

6. Sprouts chaat

7. Sprouts sundal

8. Sprouts and oats cutlets

9. Sprouts and oats appe

10. Cooked rice appe

11. Red lentil appe

12. Beetroot appe

This Monday our 251 #FoodieMonday bloghop theme is #RawaRaaga suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Lovely Aruna has a wonderful blog with lots of mouthwatering recipes like Homemade coffee jelly , Mango mastani , Multigrain banana bread etc. I am sure you will love her space.

Its a very simple yet delicious recipe. Tomato is absolutely optional. If you like the taste and want to use be careful while flipping to turn upside down. Tomato will make your chila soft. Without tomato you will get crisp chila.

Recipe

Sprouts – 1&1/2 cup

Semolina or suji – 1/2 cup

Green chilli – 1-2 chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Onion – 1, finely chopped, optional

Tomato – 1 chopped, optional

Lemon juice – 1 teaspoon

Curd – 1/2 cup

Water – 1/2 cup

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Oil for shallow fry

Method

1. Rinse the sprouts well. Drain the water and grind with the help of very little water.

2. In a large bowl mix ground sprouts, semolina, curd and water. Whisk well to make a lump free batter.

3. Add all the spices, salt, chopped green chilli, cilantro or coriander leaves, lemon juice and grated ginger. Also add chopped onion and tomato if using. You can use onion and skip tomato to flip the chila easily. Mix well, cover and keep aside for 10 – 15 minutes.

4. Heat a pan or skillet. Brush with little oil. Pour a ladle full of batter in the middle. Spread with the back of the ladle by rotating. Reduce the heat and cook on low heat.

5. Drizzle little oil on the sides. When the edges becomes brown flip the chila upside down and fry the other side too.

6. Serve hot with any chutney or sauce.

Notes

1. You can add spices according to your taste.

2. Tomato is absolutely optional.

3. Add green chilli according to your spice tolerance

4. For shallow frying ghee/clarified butter can be used.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest

Gluten Free Vegan Multigrain Bread

Gluten Fre vegan multigrain bread. A soft bread made with amaranth or rajgira flour, soybean flour, tapioca flour or sabudana atta, sorghum or jowar flour, rice flour flaxseed powder and millet flour or bajra atta. If you like rustic taste then its perfect for you. A completely gluten free and vegan breakfast bread.

All the flour used in this bread are nutrient rich. Every flour has numerous health benefits. Toast the pieces and make sandwiches or spread butter or jam, it will be a nutritious breakfast. You don’t need to knead bread dough like normal bread. Just whisk everything well and make a thick batter and bake. Already shared some different bread recipes on this blog. Click on the name below for recipe.

1. Multigrain bread

2. Oats flaxseed whole wheat bread

3. Whole wheat bread

4. Cheesey bread

5. Olive Jalapeno savoury cornbread

6. Zimbabwe cornbread

Sending this post to Facebook group Shhhhh Cooking Secretly challenge. Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month is Millet Magic suggested by Aruna SarasChandra. Aruna blog at Vasusvegkitchen. You will love her millet based recipes and many more like Finger millet puttu, Multigrain banana bread etc.

This month my partner is very talented blogger Priya Iyer who blog at The World Through My Eyes. I love her authentic and healthy recipes. You can also get many millet recipes on her blog. I have bookmarked some recipes from Priya’s blog like Ragi kuzhi paniyaram, Multi millet lemon rice etc. Do visit her space for many wonderful recipes. Priya gave me sorghum flour and rice flour as secret ingredients. I made this gluten free multigrain bread with these ingredients. And I gave her bajra or millet and chana dal or Bengal gram. Priya made delicious and healthy Pearl millet lentil pancakes with these.

This bread is gluten free so added xanthan gum to prevent the bread to become dense. Baking powder and soda helps the gluten free bread to rise. Tapioca flour also prevents the bread to become dense and heavy. Always use all the ingredients in room temperature. You can increase or decrease the amount of flour according to availability.

Recipe

Amaranth or rajgira flour – 1/2 cup

Soybean flour – 1/2 cup

Tapioca flour – 1/2 cup

Sorghum flour or jowar atta – 1/2 cup

Flaxseed powder – 1/4 cup

Rice flour – 3/4 cup

Pearl millet flour or bajra atta – 1/4 cup

Vinegar – 1&1/2 tablespoon

Oil – 4 tablespoon

Xanthan gum – 2 teaspoon

Water – 3 &1/4 cup

Yeast – 1 teaspoon

Salt – 1&1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Melon seeds to sprinkle, optional

Method

1. Mix sugar and yeast in 1/4 cup warm water. Water should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes.

2. Preheat the oven at 200° for 10 minutes. Grease a loaf pan generously with oil or line with parchment paper.

3. In a large bowl mix all the flour flaxseed powder, xanthan gum, salt, baking powder and soda.

4. Make a hole in the middle. Add yeast mixture, oil, vinegar and water. Whisk well. You can use food processor or hand blender or stand mixer. Whisk till everything combine well.

5. Pour the mixture into greased or lined loaf pan. Tap the pan on your kitchen counter. Level the top with your wet fingers or spoon. Sprinkle melon seeds on the top.

6. Cover the pan with a greased plastic wrap. Keep in a warm place for an hour.

7. Now bake in preheated oven at 200° for 40 to 50 minutes or until bread becomes brown from all the sides.

8. After 2 – 3 minutes transfer the bread on a cooling rack. If you keep the bread in pan it may become soggy so keep it on cooling rack to completely cool down before slicing.

9. When bread becomes completely cool down slice it and use as require. You can make sandwiches or make toast and serve with butter or jam. I love crisp toast. You can keep the bread on kitchen counter for 2 days. Enjoy homemade healthy gluten free and completely vegan breakfast bread.

Notes

1. Every ingredients should be in room temperature.

2. Any seeds can be used instead of melon seeds to sprinkle or you can skip this step.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata. I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Pinterest