Mupotohayi Or Chimodho/Zimbabwe Cornbread

Mupotohayi or chimodho or cornmeal bread from Zimbabwe. Gluten free and eggless cornmeal bread. Instead of all purpose flour I have used soybean flour and oatmeal with cornmeal. Usually this bread is served with jam or butter. I have served with mixed fruit jam and peach spread from Pushpita.
This cornmeal bread is a very common bread of Zimbabwe. It was popular in 80’s and 90’s. Traditionally this bread was used to prepared on stove top or in a potjie or caldron ( a metal pot with a lid and handle) over a fire. Baking method seems to have popular later.

Earlier I have followed this recipe.
but halved the recipe to make a small bread.This time I have made as original recipe. Just made it gluten free and eggless. This bread requires 1 egg. I have used flaxseed powder instead of egg. And used oatmeal and soybean flour instead of all purpose flour.

This Monday our 224 #Foodiemonday bloghop theme is Due South suggested by Kalyani Sri who blog at Sizzling Taste Buds. Do visit her space for many wonderful recipes. Kalyani has a vast collection of interesting recipes. I have recently bookmarked her Baked broccoli casserole to try. And I have a long list of mouthwatering recipes from her blog.

So this week we bloghop members sharing different recipes from Southern hemisphere.
Southern Hemisphere is the half of the earth that is south of the equator. It includes all or parts of five continents. I have made this cornbread earlier from Zimbabwe and loved the taste.
I have used oatmeal and soybean flour instead of all purpose flour or maida. And these flour needs more moisture than all purpose flour so I have also added some milk to make a thick batter. You can also use all purpose flour instead of oatmeal and soybean flour or use only soybean flour or oatmeal with cornmeal. Serve with butter or jam. We also enjoyed it with chilled custard, just toasted cornmeal bread pieces to make crisp in halogen oven.

Recipe

Cornmeal – 1 & 1/4 cup

Soybean flour – 1 & 1/4 cup

Oatmeal – 1/4 cup

Sugar – cup

Oil – 1/2 cup

Flaxseed powder – 1 tablespoon

Water – 2 & 1/2 tablespoon

Buttermilk – 1 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk – 1/2 cup

Method

1. Preheat the oven at 180°.

2. Grease a square baking pan or a loaf pan with oil and dust with flour or line with parchment paper.

3. In a bowl mix flaxseed powder and water. Mix well and keep aside for 10-15 minutes.

4. In a bowl mix cornmeal, oatmeal, soybean flour, baking powder and baking soda.

5. In a large bowl whisk buttermilk, flaxseed mixed water, oil and sugar.
Now add all the dry ingredients and mix.

6. Add milk slowly to make a thick batter. Don’t add all the milk. You may need 1-2 tablespoon more or less milk.
Pour the batter into the greased and flour dusted baking pan.

7. Bake in preheated oven at 180° for 40 – 45 minute or until toothpick comes out clean. Insert a toothpick in the center to check.

8. Slice and serve warm or room temperature with butter or jam.

Notes
1. Recipe adopted from here.

2. You can use all purpose flour instead of oatmeal and soybean flour. Or only soybean flour or only oatmeal with cornmeal can be used in the bread. If you are using all purpose flour with cornmeal then omit milk.

3. 1 beaten egg can be used instead of flaxseed powder mixed water.

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.

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Kumro Chokka Or Pumpkin Stir Fry

Kumro chokka or pumpkin stir fry with panch phoran or Bengali five spices.
Goes well with luchi or puri, paratha or any bread. Taste is spicy, tangy and with little sweetness. In short its super yummy. Kumro is pumpkin in Bengali. Its a traditional no onion garlic Bengali recipe. But every home has its own recipe with some variation. I am sharing my mother’s recipe. Maa usually made it with fulko luchi or tikona porota or paratha in breakfast. Get fulko luchi recipe here

Monday again and this week’s 163 #Foodiemonday bloghop theme is #pumpkin treat.
Saswati Hota suggested the theme pumpkin. We can make anything with pumpkin but I remember my Maa’s kumro chokha. Didn’t make it a long time. So here is my Maa’s tangy spicy super yummy kumro chokka.

Normally black chickpea is used to make kumro chokka but I have used white chickpea or garbanzo beans. You can use black chickpea if you like.
Sugar is optional but for taste don’t omit it. Use at least 1/2 to 1 teaspoon.

Recipe

Pumpkin – 1 & 1/2 cup, chopped

Potatoes – 1 cup, chopped

Chickpeas – 1/4 cup

Mustard oil – 2 tablespoon

Panch phoran – 1 teaspoon

Dry red chilli – 1

Asafoetida or hing – a pinch

Green chilli – 2

Salt to taste

Sugar – 1 – 2 teaspoon or to taste

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Dry roasted cumin powder – 1 teaspoon

Or

Dry roasted mixed spices or bhaja moshla – 3/4 teaspoon, Get bhaja moshla recipe here

Amchur or dry mango powder – 2 teaspoon

Method

1. Soak the chickpeas overnight and boil in pressure cooker. I have used garbanzo beans or white chickpeas but you can use black chickpea if you like.

2. Chop the pumpkin and potatoes in small cubes.

3. Heat oil in a pan. Add panch phoran and let the five spices splutter.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

4. Add dry red chilli and asafoetida or hing.

5. Now add the chopped potatoes.
Fry till the potatoes becomes light brown.

6. Add chopped pumpkin and boiled chickpeas. Mix well.

8. Add salt, cumin powder, coriander powder, turmeric powder, red chilli powder and sugar. Mix well.

9. Cover and cook on low flame. Stir occasionally.
You can add little water to avoid burning.

10. Check in between. Pumpkin should not get mushy.

12. When potatoes and pumpkin become soft and dried up add amchur and roasted cumin powder or bhaja moshla or roasted mix spice powder.
Mix well and remove from heat. Taste and adjust the seasoning.
Serve with luchi or puri, paratha or any bread.

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