healthy and delicious breakfast recipe

Gluten Free Multi Grain Pancake

Gluten free eggless multi grain pancake.
Pancake made with sorghum, finger millet, pearl millet, rice flour and flax seed powder. Stuffed with pizza sauce and cheese. But cheese is optional, you can also serve it without cheese and it will be delicious without stuffing too.

Recipe is very simple and easy yet delicious. Pack it for tiffin or serve in breakfast, it will be a nutritious and wholesome meal.
You can use any gluten free flour of your choice like soy flour or oats powder. If you don’t like ragi or finger millet, you can use soya bean flour instead.
You can get one more gluten free cheese stuffed pancake recipe here. And a black rice pancake recipe here.

I have used chilli flakes in it, you can use pepper powder instead or if you are making it for kids then you can omit the chilli.
You can add 1 finely chopped capsicum in the batter, I didn’t.

Recipe

Jowar or sorghum flour – 1/2 cup

Ragi or finger millet – 1/4 cup

Bajra or pearl millet – 1/4 cup

Rice flour – 1/2 cup

Flax seed powder – 1 tablespoon

Baking powder – 1 teaspoon

Chilli flakes – 1/2 teaspoon

Salt – 1 teaspoon

Onion – 1, finely chopped

Pizza sauce – as require

Oregano to sprinkle

Garlic powder – 1 teaspoon

Oregano – 1 teaspoon

Grated cheese as require, optional

Water as require

Method

1. Mix 1 tablespoon flax seed powder with 3 tablespoon water. Stir well and keep aside for 15 minutes.

2. In a large bowl mix sorghum, finger millet, pearl millet, rice flour, baking powder, chilli flakes, salt, finely chopped onion, garlic powder and 1 teaspoon oregano.

3. Add soaked flax seed powder and water as require to make a pourable but thick batter.

4. Make a lump free batter. Cover and keep aside for 15 minutes.

5. Heat a nonstick pan or griddle. Lightly spray oil over it.

6. Pour a ladle full batter in the middle. Spread lightly.

7. Let it cook till bubbles appear on the surface.

8. Now flip and cook the other side.

9. Take out the pancake on a plate. Make another pancake like this.

10. When cooked from both sides spread pizza sauce over it.

11. Spread grated cheese over it and sprinkle oregano. You can also sprinkle pepper powder or chilli flakes if you want.

12. Cover with another pancake. Flip and cook for few seconds.

13. Make all the pancakes in this method.

14. Slice the pancakes with a pizza cutter or knife. But this step is optional.

Serve hot with any sauce.

Notes

1. You can also serve it without stuffing.

2. You can omit the cheese if you want. Spread only pizza sauce before serving.

3. You can add finely chopped capsicum or bell peppers in the batter.

4. Pepper powder can be used instead of chilli flakes.

5. You can omit chilli flakes or pepper if you are making it for kids.

6. You can use any gluten free flour like soya bean flour or oats powder.

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

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

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Baked Vegetables

Baked vegetables.
Mixed vegetables with wonderful flavour without much calories. Just cook the vegetables on high flame, then bake with generous amount of bread crumbs, grated cheese and seasoning of your choice. Enjoy the yummy crunchy baked vegetables.

This post is a part of #Foodiemonday #Bloghop. This week’s theme is any type of microwave cooking. Grilling, baking or cooking.

I have decided to share a very easy to cook and yummy baked vegetables. Serve it as a side dish or enjoy a bowlful of this healthy and delicious vegetables in breakfast.

Recipe

Green peas – 1 cup

Chopped carrot – 1 cup

Potato – 1

Chopped beans – 1 cup

Onions – 3-4 finely chopped

Tomatoes – 2 chopped

Capsicum – 1 large chopped

Garlic – 3 pods

Green chilli – 1-2 finely chopped

Ginger – 1/2 inch piece

Oil or butter – 1 tablespoon + 1 teaspoon

Cumin powder – 1 teaspoon

Salt to taste

Black pepper powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Bread crumbs – 1 and 1/2 cup

Grated cheese – 1 cup

Tomato sauce – 1 teaspoon optional

Method

Peel the potatoes and carrots. Clean, wash and chop all the vegetables in small pieces and keep aside.

Grind tomatoes garlic and ginger.
Heat oil in a pan. You can use butter or olive oil too. Add chopped onion and green chilli. Saute till the onions becomes translucent.

Add tomato ginger garlic paste. Saute and add all the vegetables, spices and salt. Mix well and cover the pan. Cook until done. Keep stirring.

Add tomato sauce, mix and let the vegetables dried up.
Pour the vegetables in a baking tray. Label with a spoon.

Sprinkle bread crumbs generously all over the vegetables. I have used home made bread crumbs. Toasted brown bread in a toaster. Then ground the toasted bread. You can use white bread too.

Sprinkle grated cheese all over the vegetables. Cover the vegetables completely with bread crumbs then cheese.

Garnish with tomato and onion slices.
Sprinkle one teaspoon oil on them.
I have sprinkled oregano over it. You can sprinkle mix herb or chaat masala too. Sprinkle any herb or spices of your choice.

Bake in a preheated oven at 180° for 15 to 20 minutes or until the cheese turns light brown.

Serve hot with roti/Indian bread, paratha, naan or toasted bread. Or serve bowlful of this healthy and yummy baked vegetables in breakfast. A perfect snack for kiddos.

Mix Veg Cutlets

I have posted mix veg paratha few days ago. Now sharing the recipe of cutlet.

I have made cutlets with remaining stuffing. Now sharing the recipe again. I have shallow fried the cutlets but you can deep fry too.

Recipe

Spinach – 1 heaped cup chopped
Potatoes – 2 medium boiled and mashed

Cauliflower – 1 cup chopped

Green peas – 1/2 cup

beetroot – 2 small

Carrot – 2 small

Ginger paste – 1 teaspoon

Salt to taste

Coriander leaves – 2 tablespoon chopped

Green chilli – 2-3 finely chopped

Cumin seeds – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Chaat masala powder – 1 teaspoon optional

Oil – 2 tablespoon

Method

I have chopped the vegetables finely and ground them to make it quickly. You can grate them too. If you want to grind don’t make paste. Just grind for few seconds.

Boil and mash the green peas. I microwave them for 4 minutes and mashed.

Heat 2 tablespoon oil in a nonstick pan. Add cumin seeds and let it splutter. Add finely chopped green chilli and ginger paste. Stir and add spinach, cauliflower, peas, beetroot and carrot.

Stir well. Add salt too and all the spices. Saute till dried up completely. Add mashed potatoes and chopped coriander leaves.

Mix well. Saute for 2-3 minutes more. Switch off the flame.
Taste and adjust the seasoning.

Let the mixture cool. You can add chopped onion too. I didn’t. Add bread, bread crumbs or ground oats for binding.

I have added 2 bread slices. You can make it in two ways.
Make small balls and give them shape with your palm as you desire.

Now you can make it in two ways.
Give shape and roll on semolina or bread crumbs. Shallow fry on a nonstick pan with little oil. I did it.

Or make a batter of 1-2 eggs with salt and pepper. If you don’t want to use egg make the batter with 1/2 cup all purpose flour and 2 tablespoon cornflour with salt and spices of your choice. Make a smooth thick batter without any lumps.

Dip the cutlets in egg or flour batter gently . Coat the batter all over the cutlets. Roll on bread crumb or semolina/suji and deep fry in oil.

Serve hot cutlets with any sauce or chutney.

Mix Veg Stuffed Paratha/Pan Fried Flat Bread

Mix veg stuffed paratha/pan fried flat bread with oats and whole wheat flour.
This post is going to be a part of #Foodiemonday #Bloghop. This week we decided the theme Indian bread.

My contribution is mix veg paratha or pan fried flat bread.
A very healthy and yummy paratha.

If you don’t like beetroot, spinach carrot or oats no problem. Try it, I am sure you will love it.
And you will be happy when children will demand again and again.

I have made 8 paratha from the dough. You can make it double to make more.

I made cutlets with remaining stuffing. Its too yummy. Shared the pictures of both paratha and cutlets above . I will share the detail recipe in next post.

Recipe

For dough

Whole wheat flour or atta – 1 cup

Oats – 1 cup

Salt to taste

Oil – 1 and 1/2 teaspoon

Water as require

For stuffing

Spinach – 1 heaped cup chopped

Potatoes – 2 medium boiled and mashed

Cauliflower – 1 cup chopped or grated

Green peas – 1/2 cup

beetroot – 2 small

Carrot – 2 small

Ginger paste – 1 teaspoon

Salt to taste

Coriander leaves – 2 tablespoon chopped

Green chilli – 2-3 finely chopped

Cumin seeds – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Chaat masala powder – 1 teaspoon optional

Oil – 2 tablespoon

Oil or ghee/clarified butter to shallow fry the paratha

Method

Grind the oats. Mix with whole wheat flour and little salt. Knead the dough with water. Make soft dough like roti or paratha.

Add 1 teaspoon oil and knead again. Smear with little oil. Cover and keep aside.

I have chopped the vegetables finely and ground them to make it quickly. You can grate them too.

Boil and mash the green peas. I have microwave them for 4 minutes and mashed.

Heat 2 tablespoon oil in a nonstick pan. Add cumin seeds and let it splutter. Add finely chopped green chilli and ginger paste.

Stir and add spinach, cauliflower, peas, beetroot and carrot.
Stir well. Add salt and all the spices.

Saute till the mixture dried up completely. Add mashed potatoes and chopped coriander leaves. Mix well.

Saute for 2-3 minutes more. Switch off the flame.
Taste and adjust the seasoning. Yummy isn’t it?
Let the mixture cool.

Divide the dough in equal quantity and give them shape of round balls.

Take one ball, flatten it with your palm, make a bowl like shape. Fill with vegetable mixture and close it carefully. Make it round again.

Roll it with a rolling pin with the help of dry flour.
Heat a griddle or tava. Place the paratha on it.
When the bubbles starts to rise on the surface flip it.

Spread little oil or ghee/clarified butter. Lightly press with a spatula.
Shallow fry the paratha by repeating the process till golden brown spots appear on both sides.

Crispy yummy mix veg paratha/pan fried flat bread is ready to serve.
Now what to do with remaining stuffing. Make delicious cutlets with it. I will post the cutlet recipe soon.

Enjoy healthy and yummy mix veg paratha with tea or coffee.

Roasted Gram/Sattu Appe

I have already shared two appe recipes. A delicious and healthy south Indian snack.

This time mix match the taste of south and east. Appe made of Sattu or roasted gram.

The flour made of roasted gram or Sattu is most popular in Bihar. Sattu is a wonder food packed with nutrition and loads of health benefits.

It is good for diabetic and blood pressure patients, rich in protein and fiber. It’s cooling properties make it a perfect summer food.

And this wholesome meal is beneficial for all age groups.
Enjoy the appe with cool Sattu sharbat or drink.

Recipe

Suji/semolina – 1 cup

Sattu/roasted gram flour – 1/2 cup

Oats – 1/2 cup

Curd – 1 cup

Flax seed powder – 2 teaspoon

Ginger – 1 inch piece grated

Green chilli – 2-3 finely chopped

Coriander leaves – handful (chopped)

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Rai/mustard seeds – 1 teaspoon

Curry leaves – few (roughly chopped )

Water – 1 cup or as required

Soda – 1/2 teaspoon

Oil – 1 teaspoon + little for frying the appe

Method

Take a bowl. Mix semolina/suji, roasted gram/sattu, oats, curd, green chilli, coriander leaves, ginger, cumin powder, chaat masala, flax seed powder and water. Mix well. Keep it aside.

Take a small pan and heat 1 teaspoon oil. Add mustard seeds/rai, when splutter add curry leaves. Mix the tadka/tempering in the batter.

You may add 1 finely chopped onion too. Add soda mix well.

Now heat the appe pan and put little oil in the holes. Pour a spoonful of batter in each mould.

Cover the pan and cook on low medium flame. Cook till the outer surface becomes light brown and then turn appe upside down.

Cook the other side uncovered.
Your appe is ready. Serve with any chutney or sauce. Enjoy.
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Semolina And Flatten Rice Appe

Appe or kuzhi paniyaram is a south Indian dish made of steaming batter.

Traditionally made from pulses and rice using a mould.
It can be made sweet and spicy both.

You can make it with very few ingredients and enjoy as a healthy snack.

I have shared sprouts appe earlier.
Today sharing one more appe recipe with semolina, flatten rice/chivra/poha, oats and flax seed.

Its super soft and delicious. I didn’t tempered it. But you can temper it if you like. For tempering heat oil in a small pan add mustard seeds and let it splutter, add few curry and a pinch of asafetida. Saute and add in the batter.
You can make it without tempering too.

A healthy and tasty breakfast. Very easy and quick to make. You don’t have to grind any ingredient.

Recipe

Semolina/suji – 1 cup

Chivra or flatten rice/poha – 1 cup ( soaked for 10 minutes, drained and mashed with hand or spoon)

Oats – 1/2 cup

Flax seed powder – 2 tablespoon

Curd – 1 cup

Salt to taste taste

Cumin powder – 1 teaspoon

Garam masala powder- 1/2 teaspoon optional

Chaat masala powder- 1 teaspoon, if you don’t have it then add 1 teaspoon lemon juice or 1/2 teaspoon dry mango powder.

Green chilli – 2-3 chopped

Coriander leaves – handful chopped

Grated ginger- 1 teaspoon

Onion – 1 chopped optional

Soda – 1/2 teaspoon

Oil – little to grease the mould

Water – as required

Method

In a bowl mix semolina, oats, flatten rice/poha, curd, flax seed powder, salt and spices. Keep aside for 1/2 an hour.

Then add finely chopped onion (optional), green chilli, coriander leaves and soda. Add enough water to get an idli batter like thick consistency.

Heat the appe pan on low medium flame and grease it with little oil. Pour a spoonful of batter into each mould. Cover the pan.

Keep the flame low. Cook till the outer surface becomes golden brown and then turn each appe upside down to cook the other side. Cook uncovered.

Serve hot with any chutney or sauce. Enjoy the super soft delicious appe.

Peanut Stuffed Paratha/Pan Fried Flat Bread

Peanut stuffed paratha. I love the flavour of south Indian dishes.
So added south Indian flavour in my north Indian paratha. Wow its really yummy .

Peanuts are legumes but carry almost all the qualities of other popular kernels such as pistachio, almonds etc.
Peanuts are good source of vitamin E, niacin, folate, protein and manganese.

You can enjoy the stuffing as a dip or chutney adding some tomatoes. Saute 2 chopped tomatoes in 1 teaspoon oil. Let it cool and grind. Mix in the stuffing with lemon juice to make chutney or dip.
I will share my complete chutney recipe later.

I didn’t but you can add garlic in the stuffing if you like.
I have dried curry leaves so I crushed them. You can use fresh if you have.

You can use the stuffing in sandwiches or kachouri too.

You can fry the paratha with clarified butter or ghee if you like.

Recipe

Peanut – 1/2 cup

Lemon – 1 small

Mustard seeds/rai – 1 teaspoon

Curry leaves – few

Green chilli – 1-2 chopped

Ginger – 1/2 inch piece grated or chopped

Coriander leaves – 1 teaspoon finely chopped

Cumin powder – 1 teaspoon

Oil – 2 teaspoon + for shallow fry the paratha

Salt to taste

Whole wheat flour for the dough
Water as required to knead the dough.

Method

Dry roast the peanuts. Let it cool, remove the skin and grind. Keep it aside.

Heat oil in a pan. Add the mustard seeds. Let it splutter. Add curry leaves and switch off the flame.

When cooled grind with green chilli, ginger, salt and cumin powder. Mix ground peanuts and grind again with juice of 1 lemon.

Taste and adjust the seasoning. Add finely chopped coriander leaves and mix well.
Your stuffing is ready. Keep it aside.

Make a fulka or roti/ Indian flat bread like smooth dough with whole wheat flour and water.

Smear with 1 teaspoon oil, cover and keep aside for 10-15 minutes.

I made it with normal roti dough but you can make it with 1/2 whole wheat flour and 1/2 all purpose flour too with salt and 1 tablespoon oil if you like.

Only whole wheat flour dough is healthy option so I like it more.
Now again knead the dough and divide in equal portion.

Flatten it using your palm. Put a little stuffing in the center and seal it by gathering the edges into the center. Seal tightly.

Roll with a rolling pin with the help of dry flour.
Heat a griddle or tava. Place the paratha on it.

When the bubbles starts to rise on the surface flip it.
Cook the paratha using little oil or clarified butter/ghee, press with a spatula.

Shallow fry the paratha until golden brown spots appear on both sides.

Repeat with the remaining dough and stuffing to make more paratha.

Your crispy yummy peanut paratha/pan fried flat bread is ready. Enjoy with tea or coffee.