Biscuit Roti / Kachori 



Biscuit Roti is a very popular udupi snack.

Enjoy hot or cold its delicious in both ways. Crisp, fluffy, spicy and slightly sweet biskuit roti can be serve in breakfast or pack it for tiffin. It will be fluffy and crispy when cool as well.

These are deep fried snacks just like North Indian kachodi. Outer layer is made of wheat flour and stuffed with spicy semolina or suji mixture. 



This post is going to be a part of #119 Udupi cuisine.






Udupi cuisine is a cuisine of South India.

I love these crispy fluffy spicy stuffed puri. 

I have made it half refined flour and half whole wheat flour. You can use only refined flour too.

You can make it as a party snack. You don’t need to make it after guest’s arrival like puri or kachori because it will perfect fluffy and crisp when cool. You can store in airtight container for 2 – 3 days.






Recipe


For the dough


Maida or refined flour – 1/2 cup



Atta or whole wheat flour – 1/2 cup



Salt – 1/2 teaspoon



Hot oil – 2 tablespoon



Turmeric powder – 1/4 teaspoon



Water – 1/3 cup



For stuffing


Semolina or suji – 1/2 cup



Oil – 2 tablespoon



Mustard seeds – 1/4 teaspoon



Curry leaves – 8 – 10 , chopped



Grated ginger – 1 teaspoon



Green chilli – 1 chopped



Cilantro or coriander leaves – 1 heaped tablespoon, chopped 



Salt to taste



Sugar – 1 – 2  teaspoon or to taste



Cumin powder – 1/2 teaspoon



Coriander powder – 1/2 teaspoon



Sambhar masala – 1 tablespoon



Turmeric powder – 1/4 teaspoon



Red chilli powder – 2 teaspoon



Oil for frying






Method


In a bowl mix whole wheat flour or atta, refined flour or maida, salt, turmeric powder and hot oil. Mix well with hand. 


Add water and make a firm pliable dough. Hot oil will make your biscuit roti crispy.

Cover and keep aside.



Heat oil in a pan. Add mustard seeds and let them splutter.



Now add chopped curry leaves. I have used dried curry leaves so I have crushed the leaves.



Add grated ginger and chopped green chilli. Saute for few seconds.



Add semolina or suji, cumin powder, coriander powder, sambhar masala, turmeric powder, salt, sugar and red chilli powder. I have used kashmiri red chilli powder. If you like hot you can use normal red chilli powder.



 Saute for 2 – 3 minutes or until semolina and spices mix well. Remove from heat and let it cool down.



Take lemon size ball from the dough. Roll out the ball with rolling pin. Make circle of about 3 inches diameter. 



Place 1 tablespoon semolina stuffing in the middle.

Now bring the edges together with your fingers. Close the edges and make a ball again. Make sure that the stuffing completely sealed.

There should be no hole because holes will absorb oil. 



Roll it again. Make a flat circle of 3 inch diameter. Roll out gently. 



Heat enough oil for frying. Let the oil properly heat up.

Fry the biscuit roti on medium heat.



Slid the puri in hot oil. Gently press with a slotted spatula.

When the puri puffed up flip and fry other side. 

Fry till golden brown from both the sides. 



Serve fluffy, spicy and crispy puri with tea or coffee.

Or store in airtight container for 2 – 3 days to use as a snack.



Notes

1. If you want your biscuit roti sweeter, add 2 tablespoon sugar.

2. You can use grated coconut in the stuffing with semolina. If you are using coconut don’t store. 

Its too yummy so you don’t have to store 😀

3. You can also use only refined flour or maida instead of half refined flour half whole wheat flour. 
Enjoy……


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Veg Calzone 

Veg calzone. 

Calzone is a dish of Italian origin that is made of pizza dough. Pizza dough folded in half and filled with cheese, tomato and Origano etc. 

I have used soya granules in the stuffing. If you want to make a non veg version you can use minced and boiled meat instead of soya granules. 

Make it as a party snack or for evening snacks for kids. 

Or make large sized calzone and serve as dinner. 

Sending this post to 105th #Foodiemonday bloghop theme is savoury baked dish.

I have used refined flour and whole wheat flour both. But you can make it with only whole wheat flour or only refined flour too. Or use half portion whole wheat flour and half refined flour. 



Recipe 



Atta or wholewheat flour  –2 cup 

Refined flour – 1 cup 

Yeast –  2 teaspoon

Sugar –  1/4 teaspoon

Milk – 1 and 1/4 cup or as require to make a soft dough

Salt  – 1/2 teaspoon

Oil  – 2 tablespoons

Garlic paste  – 2 teaspoon

Oregano  – 1 teaspoon

Black pepper powder  – 1/2 teaspoon

Some flour for dusting

For stuffing 



Onion – 3 sliced 
Capsicum – 1 large, thinly sliced 
Soya granules – 1/4 cup 
Garlic paste – 2 teaspoon
Pizza sauce – 1/4 cup 
Tomato ketchup – 2 tablespoon 
Origano – 2 tablespoon 
Chilli flakes – 1-2 teaspoon or to taste 
Black pepper powder – 1/2 teaspoon 
Cheese cube – 2



Method 



Take 1 cup lukewarm milk in a large bowl. Milk should be just warm not hot.
Add 1/4 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.

Now keep it covered for 15 minutes or until the mixture bubbled up. 

Add salt, oil, Oregano, garlic paste, black pepper powder and half of the flour. Mix well with a spoon.

Now add remaining flour and knead with hand. Knead well and add more milk if require. Knead the dough for 8 to 10 minutes. 

Smear the dough with some oil and cover. Allow the dough to proof for 2 hours. If the weather is cold increase the time.

For stuffing soak soya granules in hot water or microwave for one minute. Soak for 15 minutes. 

After 15 minutes drain water, squeeze and keep aside. 

Heat oil or butter in a pan. Add sliced onion. Fry till the onion becomes translucent. Add garlic paste. Fry till the onion becomes brown. 

Add chopped capsicum. You can use red or yellow bell peppers, olive or jalapeno if you have. 

Stir and add soaked soya granules. Saute for 1-2 minutes. 

Now add pizza sauce, tomato ketchup, origano, chilli flakes, black pepper powder. Saute for one minute more. 

Add chopped or grated cheese cubes. Mix well and remove from heat. 

Let the mixture cool down.

Preheat the oven at 200° for 15 minutes. 

Grease a baking tray or line with parchment paper or aluminium foil. 

Now take out the dough. It will be double. Punch down the dough to remove the air.
 

You can make 6-7 large calzone. I have made 14 small sized calzone and 3 small braided pizza out of this dough. 

Divide the dough into equal portion. Make balls out of each portion. Roll out into thin circles on a flour dusted surface. 

Fill each circle with stuffing on half of the circle. 

Leaving the edges. Spread grated mozzarella cheese over the stuffing. Fold half of the circle over it. 

Press the edges to seal and ensure stuffing does not spill out. Use a fork to seal the edges. 

Make small slits with a knife over every calzone to escape the steam. 

Brush with butter or oil. 

Bake for 15-20 minutes or until the calzone becomes golden brown. 

Let the calzone cool for 5-6 minutes before serving.

Serve with tomato sauce or cheese dip or any sauce. 

Happy baking…… 

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Beetroot Appe 

Beetroot appe

Appe or kuzhi paniyaram is a popular breakfast dish from South India, 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.

An ideal appetizer for health watchers and kiddos.

This appe is made of beetroot. Which is low in fat. Full of vitamins and minerals and packed with powerful antioxidants. And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

I have added flax seed powder in it. Flaxseeds have so many health benefits. Flax seeds or linseeds are rich source of  Omega-3 essential fatty acids, good fats that have been shown to have heart-healthy effects. It also have micronutrients, dietary fiber, manganese and vitamin B1.
It could help you improve digestion, reduce sugar cravings, fight cancer, lower cholesterol, promote weight loss, balance hormones and give you clear skin.

Now here is some more health benefits of beetroot.

Beetroot can reduce stroke, heart attack and blood pressure. Its best antioxidant, skeletal health provider so makes the bones stronger, controls the cholesterol, boost immune system and can produce new blood cells, very good energy provider, controls blood sugar, low calorie so helps in weight loss.

Diseases like colon cancer and liver cancer can be prevented if beetroot is consumed regularly.

It detoxify the blood, reduces early signs of aging and provides healthier skin by cleaning the blood. And its good for hair too. Its helps in maintaining the thickness of hair and gives them a healthy shine.

Source

I have already shared some more appe recipes

Semolina and flatten rice appe

Roasted gram or sattu appe  

Semolina and lentil appe  
Sprouts and oats appe

This post is going to be a part of 75th #Foodiemonday bloghop theme #bite-sized food. My contribution is this super healthy and delicious beetroot appe with Semolina/suji, flax seed powder, rice flour, oats and spices.

Recipe 



Semolina- 1/2 cup

Oats powder- 1/2 cup

Rice flour- 1/2  cup

Flax seed powder- 2 tablespoon

Beetroot- 1 ( grated)

Green chilli- 2-3 ( finely chopped)

Green coriander leaves – handful (finely  chopped)

Curd – 1 cup

Ginger- 1″ piece ( grated or paste)

Lemon – 1/2

Cumin powder- 1 teaspoon

Garam masala powder- 1/4 teaspoon

Chat masala powder- 1 teaspoon

Salt- to taste

Baking soda- 1/2 teaspoon

Onion- 1 chopped ( optional)

Curry leaves- few chopped

Mustard seeds ( rai) -1/2 tsp

Oil for cooking

Frozen peas – as require
Water as require

Method 


In a bowl mix semolina, oats powder, flax seed powder, rice powder, curd, salt, spices, green chilli, coriander leaves, grated beetroot, ginger,  chopped onion and lemon juice. I didn’t use onion. Add enough water to get an idli batter consistency.

Heat  1 tsp oil in a pan, add mustard seeds and curry leaves. Let the mustard seeds crackle. Mix it into the batter. Mix well. Keep aside for half an hour.
Add baking soda in the batter. Give a good stir.

Heat the appe pan and put little oil in the holes. Drop 4 – 5 frozen peas in each 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 to cook the other side uncovered.

Serve hot with any chutney or sauce. Enjoy the spicy yummy appe in breakfast or as a snack.

Cheesy Savoury Muffins

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Cheesy savoury muffins. 

A very easy and delicious recipe to amaze your kids. 

You don’t have to use refined flour/maida in it. Give a healthy treat to your family and friends. 

You can make it with flour too but I don’t want to use refined flour/maida in my recipes. Because it has only chemicals and trans fat and no nutrients. Its refined flour/maida from which fiber is been eliminated and bleached to give white colour with benzoyl peroxide which has side effects and many disadvantages. In other words its a slow poison. It spikes up your sugar levels because it has very high glycemic index.

I have used semolina or suji/rawa in it. Low calorie semolina is made from hard variety durum wheat which is digested slowly and prevent you from overeating. And its good for diabetic and perfect for weight loss. In other words, you will be able to lose weight in a shorter period of time and maintain body weight. Semolina is increases your chances of shedding more fat because it digested very slowly. Semolina is energy booster too. It keeps your body charged throughout the day. 

Semolina contains phosphorus, zinc and magnesium which keeps your nervous system healthy. Semolina is good for your bone health too. It increases bone density and keeps them healthy and strong. Semolina contains protein which nourishes your skin and muscles.

This post is going to be a part of #Foodiemonday #bloghop theme is #Diwalispecialsavouries. My contribution is this kid’s favourite cheesy muffins. 

An easy to make and yummy muffins. You can store it in refrigerator for 3 – 4 days. Just microwave for one minute before serving.

 I have made it without any vegetables first time and planning to add some grated veg and chopped coriander leaves next time. But my son said its too yummy don’t add anything 😂

So here is the simple basic recipe. You can add chopped coriander leaves, green chilli, corn, green peas, bell peppers and grated veggies of your choice. Vegetables will make it more healthy. You can increase or decrease the amount of cheese according to your taste. 

Recipe 



Semolina or suji/rawa – 1 cup 

Pizza sauce – 1 tablespoon 

Oregano – 2 teaspoon 

Ginger garlic paste – 1 teaspoon 

Grated cheese – 4 tablespoon + for sprinkle 

Thick curd – 3/4 cup 

Milk – 1/2 cup 

Vinegar – 1 teaspoon 

Salt – 1/2 teaspoon or to taste 

Baking powder – 1/2 teaspoon 

Baking soda – 1/2 teaspoon

Black pepper powder – 1 teaspoon 

Method 


In a large bowl mix semolina and thick curd. Mix and add salt, grated cheese, pizza sauce, black pepper powder, ginger garlic paste, baking powder, soda, oregano and vinegar. At last add milk slowly. Make a smooth lump free batter. 

You can add corn, green peas, chopped bell peppers, green chilli, cilantro and grated vegetables of your choice. Add cheese according to your taste. Sometimes I make it with vegetables and less cheese. 

Preheat the oven at 180°.

Grease the muffin moulds with butter or oil. 

Pour the batter in the moulds. Fill the moulds half. Sprinkle grated cheese and oregano. Bake at 180° for 20 minutes or until the toothpick comes out clean. 

Serve hot with chilli and tomato sauce. 

Enjoy the cheesy taste. 

Happy baking 🙂

Aloo Chop Or Potato Fritters 

The Asharh has come overcasting the sky again 

The wind comes carrying sweet fragrance of rain 

Rabindranath Tagore



Rain makes everything beautiful isn’t it  😊

And pitter patter of rain will be more enjoyable with this yummy potato fritters.

This time sharing a monsoon special recipe.

One of my favourite amongst all my mom’s recipe.

Potato cutlets or aloor chop. Yes it is called aloor chop in Bengal.

Crisp from outside and soft inside.

It can be made with onion garlic too. But I am sharing my mom’s recipe so I didn’t use onion garlic in it. Her no onion garlic pure veg dishes were yummiest.

This post is going to be a part of #Foodiemonday #bloghop theme is monsoonmadness. Presenting no onion garlic potato fritters for this rainy event  😊

If you like you can add onion garlic in it. Even you can use any spices of your choice. Here is the very simple and easy recipe.

Recipe 

Potatoes  – 4 large boiled, peeled and mashed
Salt to taste
Cumin powder  – 1 teaspoon
coriander leaves  – 2 tablespoon finely chopped
Green chilli  – 1-2 finely chopped
grated ginger  – 1 teaspoon
Roasted cumin powder or roasted mix spices powder  – 1 teaspoon

Amchur or dry mango powder  – 1 teaspoon
Peanuts  – 2 tablespoon roasted and peeled, optional

 

For the batter 


Besan/chickpea flour  – 1 cup
Rice flour  – 2 tablespoon
Semolina/suji – 1 tablespoon
Salt  – 1 teaspoon
Baking soda  – a pinch water  – 1 cup
Oil for deep frying

Method 

In a bowl mix besan, salt, soda, semolina and rice flour. Add water slowly. Mix well.  Make a thick batter and keep aside.  You can add red chilli powder and garlic paste too in the batter if you like.

In a large bowl mix all the ingredients with boiled, peeled and mashed potatoes. You can add 1 chopped onion too.

For mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3-4 cardamom, 1 small stick cinnamon and 4 cloves. If you like it hot add 1-2 dry red chilli with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use.

Mix well and make equal size 10-12 balls. Make them round or give any shape of your choice. Heat sufficient oil in a kadahi or woke or deep pan.
Take out 1 tablespoon hot oil and mix in the batter. It will make your fritters more crispy.
Dip the potato balls in the batter and fry till golden brown colour. Remove from oil and place them on a paper towel.
Serve hot with kasundi , mustard sauce, tomato sauce or any chutney.

Enjoy the pitter patter of rain with this hot crispy aloo chop, a cup of coffee  or tea and your favourite book. You will find the rain more beautiful  😊


Oats kala Chana/Black Chickpeas Kabab Or Veg Shami Kabab

 

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Health watchers a yummy snack for you. And a super healthy snack for kiddos.

Its kala chana and oats kabab/patties. You can call it veg shami kabab.

Kala chana or black chickpeas is  an excellent source of manganese which enhance our overall immunity. It has high fiber, protein and iron. Good for diabetic. Prevent anemia and Known to be an effective natural aid for weight loss due to high fiber content.

And we all know oats as world’s healthiest food. Better way to gain the strength and energy. Oats are loaded with dietary fiber too.

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Recipe

Kala chana or black chickpeas – 1 cup soaked overnight and boiled in pressure cooker with 2 chopped onions, 3-4 garlic ( you may add more if you like the garlic taste), 1 inch piece chopped ginger, 2-3 green chilli, few black paper, 2-3 green cardamom, a small piece cinnamon and 3 cloves.

Oats – 1/2 cup ground or as require

Onion – 1 large chopped

Coriander leaves – handful chopped

Salt to taste

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Chaat masala powder – 1 teaspoon

Oil – for shallow fry

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Method

Heat the boiled chickpeas or Kala chana again and boil till water evaporates and dried up completely.
Let the kala chana cool and grind with all the spices in it.

In a bowl mix with salt, chopped onion, spices and chopped coriander leaves. Add ground oats as require for binding. For soft mouth melting kabab add less binding.

Mix well with your hand. Make small round shaped kabab/patties.

Shallow fry on medium hot oil till crisp and brown on both sides.

Serve these veg kababs with onion rings and chutney or sauce.