Methi Paratha / Thepla

Winter is the season for fresh greens & herbs like spinach/palak, Fenugreek/methi, Coriander leaves/dhaniya. During the cooler months, these greens are very easily available in the market or can easily be grown at home. In this video, I'm sharing a recipe of Methi Paratha with fresh harvested methi/Fenugreek leaves from our Garden.  

#methi_paratha #methiparatha #paratha #thepla #methiroti #methiparatharecipe  

Spicy Garlicky Baked Chicken

 

Spicy Garlicky Baked Chicken - A yummy & spicy baked chicken recipe great as an appetizer. It's loaded with a blend of flavours that will tickle your Tastebuds.

#bakedchicken #garlicchicken #chicken #cooking #homechef #recipe #food #homecook #tasty #appetizer #starter #chickenrecipe #baked #savoury #dinner #lunch #dinnerrecipe #lunchrecipe

Garlic Roll Bread Loaf (with egg)

Ingredients

1 cup all purpose flour / maida
1 cup wheat flour
1/4 cup quick oats
1/4 ragi flour
1 tsp flax seeds
1 egg
Salt to taste
1 tbsp instant yeast
1 cup warm milk
1 tsp sugar
1 tbsp Olive oil

For Garlic spread

2 tbsp butter
2 tbsp olive oil
3-4 tbsp minced garlic
a handful of chopped coriander leaves
3-4 shredded parmesan cheese

Method

Add yeast and sugar to a glass of warm milk. Set aside for a few minutes until the yeast is frothy.

In a mixing bowl, add all purpose, wheat, ragi flours, oats, flax seeds salt and mix together. Mix in the beaten egg, yeast mixture and knead to a soft and sticky dough. Knead the dough well for 5 minutes.
Smear with olive oil, cover and set aside till it doubles in size.

Punch out the air and knead again.

Meanwhile, mix together butter, olive oil, minced garlic, coriander leaves and parmesan cheese.

Once the dough doubles for the second time, knead and roll out the dough.

Spread the flattened out dough with the garlic spread.
Roll into a loaf.

Place in a bread pan and bake in a 200C pre-heated oven for 20 minutes.
Reduce the heat to 180C for another 10-15 mins.

Remove onto a cooling rack and cut into slices once cooled.

Garlic herb pull - apart bread

A wonderful accompaniment with soup...Dinner on a rainy night...🥘🥖

Recipe : Knead together 2 cups all purpose flour, salt, sugar and yeast. Coat the dough with olive oil and set aside in a warm place till it rises and doubles in size. Punch down the dough and let it sit for a few minutes.

Meanwhile, mix together 1/4 cup butter, minced garlic, chopped coriander leaves/cilantro, salt, maggi chicken cube seasoning, a tsp of red chilli flakes, 2-3 tsp olive oil, shredded parmesan and mozzarella cheese in a bowl.

Divide the dough into 2 parts. Roll out and spread the seasoned mixture. Cut into squares and pile them up, one on top of the other. Carefully place this pile horizontally in a greased bread pan. Cover with a tea towel and set aside in a warm spot for 30 mins.

Bake in a 200℃ pre-heated oven for 35-40 mins till golden brown.

Bread dough🍞

I have shared several bread recipes on my blog. This is just a basic recipe for bread dough. You can use this dough to make bread, pizza, pav, buns, doughnuts etc.
It can be tweaked according to your taste by adding other flavours like carrot, tomato, spinach, garlic or Italian herbs. The flavour combinations are endless when you experiment with various ingredients.

Ingredients
2 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 tbsp yeast
1-1 1/2 cups warm milk
1 tsp sugar
Salt to taste
Olive oil as required

Method
Add yeast and sugar to the warm milk.
*Make sure that the milk is Not Hot.
Touch the milk to analyze the temperature of milk. If your finger burns, the milk is too hot. Hot milk will kill the yeast.

After adding the yeast, stir and wait for the yeast to be activated. The yeast mixture will be frothy if the yeast is active. If this mixture doesn't become frothy, either the yeast has expired or the temperature of the milk was too hot. In that case, discard and start again.

If the yeast is active and has turned frothy, you can use this to make the dough.

Add the flour and salt to a mixing bowl. Mix the ingredients together and add the yeast mixture.
Make a soft and sticky dough and knead this dough for about 5 minutes.
Smear the dough with some oil and cover the dough with a moist cloth or cling wrap for an hour in a warm place.
After an hour, check to see if the dough has risen and doubled in size. Punch out the air and knead again.
The dough will rise again in 45 minutes to 1 hr.
Knead this dough one more time.
Let it rise again after placing it in the bread pan.
You can do this in 2 ways:
1) After kneading the dough for the 2nd time, shape the dough like a bread loaf and place it in a greased bread pan.
Cover this with a moist cloth and allow to rise.
Once risen, bake in a preheated 200°c oven for 30-40 minutes until the crust is golden brown.

Or
2) Flatten the dough after kneading, smear with some oil and herbs. Wrap it up to form the shape of a loaf of bread and place it in the pan.
Cover this with a moist cloth and allow to rise.

Once risen, bake in a preheated 200°c oven for 30-40 minutes until the crust is golden brown.

Enjoy homemade bread with a smear of butter.

Bruschetta

Bruschetta is an Antipasto dish from Italy consisting of grilled bread rubbed with garlic, olive oil and salt. There are a variety of toppings used - tomatoes, vegetables, cured meat, cheese etc. It is served as a snack or appetizer.

Here is my version of Bruschetta.
I tried Bruschetta for the first time, during my trip to Germany in April 2015 & absolutely Loved it !!!
Once back home, I tried this recipe at home & it was a instant hit & everyone at home love it as much as I do!!!
A very quick appetizer recipe. Enjoy !!!!

Ingredients

 1 loaf Baguette (French bread)

For the topping

2 tomatoes (finely chopped
3-4 cloves of garlic (minced)
2 tsp coriander leaves (finely chopped)
1 tsp Italian seasoning (dried herbs consisting of parsley, rosemary, dill & thyme)
1/2 tsp crushed pepper
1/2 tsp red chilli flakes
salt to taste
2-3 tbsp Olive oil



Method

Slice the baguette diagonally into 1" thick slices. Arrange the slices on a baking sheet.

Pour Olive oil into a bowl. Add chopped tomatoes, garlic, coriander leaves, Italian seasoning, pepper, chilli flakes & salt. Mix together with a spoon.

Scoop a teaspoonful of this mixture and spread onto the sliced bread slice. Repeat with the rest of the bread & topping.

Toast in a 200C preheated oven for 10-15 mins

Serve warm.

Whole Wheat - Garlic & Herb Bread

A healthy Whole wheat bread exploding with flavors of garlic, herbs & olive oil...

Ingredients

2 cups whole wheat flour

1 tbsp yeast

5-6 cloves of garlic (minced)

a small bunch of cilantro leaves (finely chopped)

1 tsp italian herbs

1 tsp red chilli flakes

1/4 cup shredded mozarella cheese

salt to taste

2-3 tbsp Olive oil

Warm water for the yeast + 1 tsp sugar

Method

Add sugar & yeast to warm water. Set aside in a warm place till the yeast is frothy.

In a bowl, add the dry ingredients & mix.

Pour in the yeast solution. Mix & knead to form a soft, sticky dough, adding flour as required.

Smear with Olive oil. Cover & place in a warm place till the dough has risen double its size.

Once the dough has risen, punch down & knead again.

Transfer the dough to a bread pan smeared with Olive oil. Cover & allow to rise again.

Brush the top of the dough with some olive oil.

Bake in a 200C pre-heated oven for 30-35 mins till the top is crusty & golden brown.

Cool the baked bread & de-mold.

Cut into slices & serve warm.

Whole Grain & Nut - Garlic Swirl Bread

Whole grains like wheat, oats & flax seeds with almonds & walnuts flavored with butter, olive oil, garlic, Italian spices & chilli flakes

Method

Proof yeast in warm milk with sugar. knead together 2 cups whole wheat flour, 1/4 cup oats, 1/4 cup flax seed powder, crushed almonds, walnuts & salt. Set aside for proofing. In a separate bowl, mix together 2 tbsp butter, 2 tbsp olive oil, crushed garlic, Italian spices. Once the dough has risen, punch down & set aside to rise again. Once risen, punch down & roll out the dough. Spread the garlic - spice - butter- oil mixture. Roll the dough inwards to form a swirl. Place this in the bread pan & leave in a warm place to rise again. Spread the rest of spice mixture on the dough & bake in a 200C pre-heated oven for 20-30 mins

Cheddar Scallion Bread

Ingredients

1 1/2 cups flour
1 pkg Active Dry Yeast
1 tsp sugar or honey
1 cup shredded cheddar cheese blend
1/2 cup finely chopped green onions
1 egg
salt to taste
2 tbsp butter
1 cup warm water

Method

Add yeast & sugar or honey to 1 cup warm water. Set aside for approx 10 mins till the yeast is frothy.

Sieve together flour & salt in a bowl. Add the chopped scallions & shredded cheese. Add one beaten egg & mix well.

Add 1 tbsp butter to the frothy yeast. Add the yeast mixture to the rest of the ingredients & knead well.

Transfer the dough to a greased loaf pan. Smear some oil on the surface & cover with plastic wrap or a moist paper towel. Place this in a warm place till the dough rises & doubles.

Bake in a 375F pre-heated oven for 25-30 mins.

Remove from the oven & brush with some butter.

Unmold from the loaf pan & cool for a few mins.

Cut into slices & serve warm.

Braided Spinach & Feta stuffed bread

Ingredients

For the dough

2 cups bread flour
1 pkg active dry yeast
1/2 tsp sugar
salt to taste
1/2 cup + 2 tsp warm milk
1 tsp dry parsley flakes
2 tsp oil

For the stuffing

2-3 cloves of garlic (minced)
1 onion finely chopped
2 cups chopped spinach
1 cup feta (cubed)
salt & pepper to taste

Method

Add sugar &1 pkg yeast to the warm milk & set aside for a few mins till the yeast is bubbly.

In a bowl combine together flour, salt & parsley flakes.

Once the yeast is bubbly, pour this into the flour mixture & knead well, adding extra warm milk or water to knead to form a soft dough. Smear the dough with some oil & cover with plastic wrap.

Set this aside in a warm place for 45 mins to 1 hr till it rises.

Meanwhile prepare the filling - Heat 1 tsp oil in a pan & add garlic. Cook for a min & add the chopped onion. Add chopped spinach & cook till it wilts & all the water evaporates. Add salt & pepper to taste.

Knead the risen dough well & roll out on a floured surface.

Spread the spinach filling in the middle of the dough. Spread the cubed feta onto the filling.

Make slits on either side of the filling. Slowly pull up the slit sides (one slit at a time) of the dough over the filling in an overlapping braided manner.

Smear the top with a combination of some milk & oil or butter.

Bake in a 375F pre-heated oven for 25-30 mins.

Cut into slices & enjoy warm with ketchup.

Weekend Special Breakfast - Vegetable & Paneer Paratha

Ingredients

2 cups whole wheat flour

1-2 tsp ghee

salt to taste

warm water for kneading the dough

For the filling

2-3 cloves of garlic

1 inch piece of ginger

2-3 green chillies

a handful of cilantro & mint leaves

2 cups of  chopped vegetables ( carrots, peas, potatoes, cauliflower)

1 cup crumbled paneer

1 tsp jeera

1 tsp chaat masala

Method

Mix together wheat flour & salt in a bowl. Rub in ghee till the mixture is crumbly. Add warm water as required & knead to form a soft dough. Cover with a moist cloth or towel & set aside.

For the filling

Mince together ginger, garlic, green chillies, mint & cilantro together in a food processor.

Heat 1 tsp ghee in a pan. Add jeera & wait till it splutters. Add the minced masala & fry for a few mins till the raw smell goes away.

Add the chopped vegetables, sprinkle some water & cook covered till the veggies are tender.

Add chaat masala, salt & paneer. Cook for a few more mins.

Now to prepare the paratha....

Divide the dough into lemon sized balls. Roll out one ball on a floured surface. Spread the filling onto the rolled out circle. Roll out a second ball of dough. Cover the first dough circle & filling with the second circle.

Press down to seal.

Cook on a hot tawa/griddle till brown spots form on the surface. Cook both sides smearing it with ghee/oil.

Serve hot with pudina chutney/raita.

Multigrain Roti

We find MultiGrain Atta by different brands in stores today. But did you know that the store bought multigrain atta contains 90% wheat & less than 10% of other grains? ....Check the back of the package to be sure...

This is when I thought of making multigrain atta at home. This ensures that my family is getting the benefits of a REAL MULTIGRAIN ROTI...

Ingredients
1 1/2 cups whole wheat flour
1/4 cup ragi flour
1/4 cup chickpea flour
1/4 cup oats
1/4 cup whole moong dal
salt to taste
ghee
warm water to knead the dough

Method
In a bowl, mix together wheat flour, ragi & chickpea flour.

In a blender or coffee grinder, powder oats & whole moong dal SEPARATELY. They must a very fine powder to make soft rotis.

Add the powdered oats & whole moong to the rest of the dry ingredients.

Add salt to taste & mix well.

Knead these ingredients into a soft dough using warm water.

Make lemon sized balls with the dough. Roll this out on a floured surface with a rolling pin.

Meanwhile heat a griddle.

Place the rolled dough onto the hot griddle & cook till both sides are done.

Remove from the griddle & smear with some ghee.

Serve hot with subzi.

Garlic Cilantro Kulcha

Ingredients


2 cups whole wheat flour or Pillsbury Multigrain Atta
3 cloves of garlic minced
a bunch of finely chopped cilantro (dhaniya leaves)
1 tsp baking powder
1/2 cup of plain yogurt (dahi)
salt to taste
warm water for kneading the dough

To garnish


2 tbsp of salted butter
1 clove of garlic minced
a small bunch of finely chopped cilantro

Mix these ingredients together in a small bowl & set aside.

Method


Mix together flour, garlic, cilantro, yogurt, baking powder & salt in a bowl till its a crumbly mixture. Add warm water, a little at a time & knead into a soft dough. Cover this with a plastic wrap & set aside for an hr.

Make lemon sized balls from the dough & roll out into a medium thick circle.

Cook them one at a time on a hot skillet till both sides are cooked.

Brush the warm kulcha with the butter flavored with minced garlic & cilantro.

Serve warm with subzi or raita.

Garlic Parmesan Bread

I've always been hesitant Bread Baking considering the rising, kneading etc & its long drawn process. But this recipe is simple & my family loved it!!!

One very important thing to remember in a recipe using Yeast - Always buy your Yeast Fresh!!! Yeast that has been in your pantry for a while will not help your dough rise properly.

Ingredients

1 cup self rising flour
2-3 cloves of garlic (minced)
1 tsp dried parsley flakes
1/4 cup grated parmesan cheese
1 pkt Rapid rise yeast
1 1/2 tsp sugar
1/4 cup melted butter
salt to taste
&
warm water

Method

Add sugar & 1 pkt Rapid Rise yeast to warm water & set aside in a warm place for 10 mins till it is frothy.

In a bowl, mix together flour,salt, minced garlic, parsley flakes & grated parmesan .

Add the frothy yeast mixture & mix well with a spoon till all the ingredients are combined. Add half the melted butter & mix. DO NOT OVERMIX.

Pour this mixture into a greased loaf pan. Cover with  plastic wrap & set aside in a warm place till it doubles.

Bake the risen dough in a 375F pre-heatedoven for 25-30 mins.

Brush the warm bread with the remaining butter.

Remove from the loaf pan & cool for a few mins.

Cut into slices & Enjoy!!

Grilled Cheese Sandwich with Sundried Tomato Pesto

What better to help you warm up on a cool night than a bowl of tomato soup & grilled cheese sandwich?
The warm summer days are coming to an end & we are having cooler evenings. Dnt you wish to just cuddle up on your couch on a Friday nite with a warm bowl of soup & a grilled cheese sandwich?

Coming up....The Classic Grilled Cheese Sandwich with a twist....

We need...
4 slices of bread ( I use Whole Wheat Bread)
2 tbsp of Sundried Tomato Pesto (Recipe coming up)
1 tomato thinly sliced
1 cup of shredded mozarella
2 tsp butter
.
Sundried Tomato Pesto

1 cup sundried tomato (Click here for recipe)
1 clove garlic
a small bunch of mint & cilantro
2 tbsp shredded parmesan cheese
3-4 tbsp olive oil

Method

Spread some sundried tomato pesto on one side of a bread slice. Add a slice of tomato. Spread the shredded mozarella cheese. Cover with the other slice of bread.
Smear the outside with butter. Toast till both sides are golden brown & cheese is melted.
Serve warm with soup.

Vegetable Paratha

This is my first entry for the "LunchBox Treats" Event...a healthy paratha filled with lots of veggies.
The filling can be prepared the night before to make it easier to make the paratha quickly during the rush-hour before school.

Ingredients

1 cup whole wheat flour
1/2 cup soya flour
salt to taste
warm water for kneading

For the filling

2-3 cloves of garlic(minced)
1 onion (finely chopped)
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1 cup mixed veggies, boiled (carrot,peas,beans,cauliflower,spinach)
salt to taste
2 tsp oil

Method

In a bowl, mix together wheat flour, soya flour & salt. Knead with warm water to form a soft dough. Cover with a moist towel & set aside.

For the filling:   Heat oil in a pan. Add minced garlic & saute for a couple of mins. Add the chopped onion & saute till light golden.
Add the spices & saute for a few mins. Then add the boiled veggies.

Cook together till everything blends well.
Cool this mixture for a few mins & rough chop or mince this mixture in the food processor. (Make sure it does not turn into a paste)

Form small lemon sized balls of the chappathi dough. Flatten a little by hand & place one spoonful of the vegetable filling inside. Close & seal the filling with the dough.

Roll out carefully with the help of a rolling pin. Cook on a hot tawa, smearing with ghee/oil till both sides are done.

 This recipe is a part of the "LunchBox Treats" Event on my blog.

Carrot - Soya Chappathi

Ingredients

2 cups whole wheat flour
1 cup soya flour
2 cups shredded carrot
salt to taste
warm water for kneading the dough

Method

Knead together all ingredients into a soft dough.

Divide the dough into lemon sized balls. Roll one ball at time on a lightly floured surface to the size of a chappathi.

Cook on a hot griddle till both sides are cooked & smear with ghee.

Serve hot with pickle.

This recipe is a part of  "Healing Foods - Carrots" Event on Siri's Corner & Suma's VeggiePlatter

Entry for "Global Kadai" event on Sandhya's blog

Palak (Spinach) Paratha

Ingredients

2 cups whole wheat flour
1/2 tsp jeera powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1 cup chopped spinach
salt to taste
ghee as required

Method

Blanch spinach in boiling water & puree it.

Mix the wheat flour with salt & spices. Add the spinach puree & warm water (if required) to knead into a soft dough.

Divide into lemon sized balls. Roll one ball at a time on a lightly floured surface, spread some ghee on one side. Roll with your hands like a cigar & make it into the shape of a coil.

Press it down with the palm of your hand & roll it to the size of a chappathi.

Cook on a hot griddle, spreading some ghee on both sides. Cook till both the sides are toasted.

Serve with yoghurt & dal.

Entry for "Global Kadai" event on Sandhya's blog