Tag Archives: bread

Chole Bhatture

A famous North Indian cuisine, a combo dish of round puffy round bread cooked like puri which goes well with very flavorful chickpea sabji !

serves 4
Ingredients for Bhatture
2 cups of All purpose flour
1/4-1/2 cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1/4 -1/2 cup yogurt
1/4 cup oil
3/4 to 1 cup of lukewarm water
Oil for frying
Please check for (Measurements)

Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out.

Tip: If you don’t have a double active baking powder then increase the quantity of the baking powder you are using. Always go on the increasing side for semolina and yogurt quantity.
For the above measurement use little more than 1/2 cup of water, mix it well with all powder ingredients and condiments except the two flours and blend well. After that mix it with the flours and knead into a dough stiffer than regular chapati dough.

Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base. Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.

Ingredients for Chole Sabji :
2 cups boiled (cooked) chickpeas
1/2 cup melted butter
2 cups of chopped tomatoes
2 teaspoon mustard seeds
2 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon ginger powder (saunth)
1/2 tablespoon chana masala powder (refer to homemade spices section)
1/2 tbsp garam masala  (refer to homemade spices section)
1/2 tbsp cumin coriander powder
2 teaspoon salt
1/4 teaspoon hing
1/2 cup chopped cilantro
1/2 cup chopped cabbage/celery

Process for Chole: Heat the pot and add the butter.  Add the mustard seeds and hing. Allow the mustard seeds to splutter.  Add the celery and saute for 1 to 2 minutes on medium heat. Now add the tomatoes and all the powdered spices and condiments, mix well, cover with a lid and let it cook on medium heat for 2-3 minutes.
Remove the lid, add the boiled chickpeas, mix well, add a cup of water, cover again with a lid and cook it for 10-15 minutes on medium heat. After 15 minutes you will observe everything cooked well, now you can turn off the stove and garnish with cilantro. Keep aside.

Suggestion: For making this combo first prepare the dough and while it’s resting, prepare the chole sabji. Once sabji is done then roll the bhatture and fry them.
Cholle bhatture can be served well with cold yogurt or mango pickles.

Pan Fry Pizza

Now make you own decent crust Pizza at home without an oven. With some simple toppings and nice sauce you can easily make a restaurant style pizza on your non stick pan. Check out the recipe below.

Makes 8 slices
Ingredients:
For Dough
2 cups of all-purpose flour
2 teaspoons salt
2 tablespoons oil
1 tablespoon mixed italian herbs
1 tablespoon quick rise yeast
Some warm water for kneading

Toppings:
1/4 cup each chopped fresh dill and parsley
Barbecue sauce (homemade-checkout the recipe)
Few slices: cucumber, bell pepper, tomatoes
1/2 cup of pineapple titbits
1/2 tablespoon of chilli flakes
3/4 cup spinach
2 cups of grated cheese
oil for greasing

Please check for (Measurements)

Process for pizza bread : Mix all ingredients together and gradually add some water water to form a soft dough. Cover with a wet cloth for 15 minutes and keep aside in a warm place.
Note: If you are using dry yeast, you would need prior proofing of the yeast unlike the quick rise yeast and the waiting time must be maximum around 30 minutes.

After 15 minutes you will notice the dough has risen and become more soft, now you can dust some flour to it and on a clean counter top start rolling the dough into a 10 inch diamter circle. Grease some oil if needed.

Now place this pizza dough on a greased non stick pan and make the edges little puffy. Poke with a fork or knife and cover with a lid. Cook till the base turns golden brown on low to medium heat.
Flip the bread carefully now and cook the top surface till it turns golden yet cooked . Make sure not to cook the top portion similar to the base.

Spread the sauce on the top part of the bread and all other toppings one by one, (check the video for details).
Cover with the lid again and put the bread again on minimum heat till the cheese melts completely.

Place the cooked pizza on a plastic cutting board and slice the pizza into 8 pieces.
Your pan fried pizza is ready to serve 🙂

Spring Barbecue wrap

A full meal vegan wrap with salad and barbecue+vegenaise dressing, best choice for the springtime. You can substitute the wrap with different flours, it does not necessarily have to be all-purpose or you can even buy ready made tortillas.

Makes 4 wraps
Ingredients
Dough for the wrap:
2 cups all-purpose flour
1 tablespoon quick yeast
1 teaspoon Salt
2 tablespoon oil
warm water for kneading

For the filling:
1 cup cooked red kidney beans
1 big chopped tomato
1/2 cup of finely chopped medium firm tofu
1 medium sized cucumber (chopped and peeled)
1 chopped big red bell pepper
1 cup chopped cilantro
2 teaspoons of dry dill
2 big chopped dill pickles
1 teaspoon black pepper powder
1 teaspoon of yellow mustard powder/mustard sauce
a pinch of asafetida (Hing)
2 teaspoons salt

For the dressing
1.Barbecue sauce: You can get regular Original barbecue sauce which has simple ingredients or make one at home. Recipe for home made barbecue sauce- Click Here

2. (Follow your heart brand) Vegenaise  – This is like vegetarian mayonnaise, also a good substitute for sour cream.

3. A bunch of field greens (salad mix) or just spinach leaves

Process: Mix all ingredients for preparing a  soft dough and keep it in a bowl covered with a wet cloth for 30 minutes.
By the time mix all the ingredients of the filling together and keep aside.
Make equal balls from the dough and roll into round chapati nearly 10 inches in diameter.
( A tip to roll the elastic dough: put some drops of oil on the rolling board, place the dough and then roll it, pulling it outwards from all the ends). Dust some rice or regular flour if needed.

Put it on a hot non-stick pan and cook on medium heat till both the sides have golden to brown spots. The inner part should be less cooked than the outer part.

Vegan spring wrap

 

 

 

 

 

Vegan Spring wrap

 

 

 

 

 

Place the bread, add a spoonful of filling, barbecue sauce and vegenaise with some salad leaves.  Close the bottom end first then left and right ends, keeping the top end open. You can also wrap them with some tin foil so that the wraps stay warm for a long time.
Serve with some fresh tomato soup.

 

 

Steamed Buns

Cloud like steamed and soft buns are famous in Asia. These buns are filled with beans, carrots and flavored with Asian condiments.

8 Buns
Ingredients
Buns:
3 cups all-purpose flour
2 tablespoon quick-rising yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoon of oil

Filling:
1 packet thin transparent vermicelli noodles
1 cup finely chopped green beans
1/2 cup chopped carrots
1 cup finely grated cabbage
2 cups finely chopped spinach
1 tablespoon thick soy sauce
1 green chili finely chopped
1 cup crumbled tofu
1-1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon asafetida/organic fermented black bean paste

Please check Measurements

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Steamed Buns

 

 

 

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Steamed Buns

 

 

 

 

Process: Add yeast,sugar, salt, 1 tablespoon oil in warm water. Add 1/4 cup flour, baking powder and whisk well. Keep aside in a warm place covered with wet cloth for 15 minutes.

You will see the mixture showing fermentation. Add the remaining flour, knead into a soft dough. Add more warm water if required. Add the remaining oil and knead it for 2-3 minutes.
Cover again with a wet cloth and keep aside in a warm place for an hour.

Break the vermicelli noodles in two to three parts,soak them in cold water for 10-15 minutes. The reason why we do this is because we do not want a completely soft soggy noodles.
While the noodles are soaking add the remaining ingredients in a bowl and mix well.
Once the noodles look tender yet little chewy add them to the mixture and keep aside
(Try to squeeze out any water from the vegetables especially carrots and cabbage, usually, there shouldn’t be any problem with the freshly grated vegetables)

After the dough rises then again sprinkle some flour, knead the dough and make equal portions of balls.
Roll the ball into 3-inch diameter making sure the edges are thinner and the middle portion is thicker.

Add a big spoonful of mixture in each rolled dough and close them by bringing all the ends together into round ball.
Dust some flour and keep it on a parchment paper. Follow same instructions for the rest.
Cover them again with wet cloth and keep aside for 20 minutes in a warm place. By that time add two-three cups of a water in a steamer or a deep container with lid covered.

With the steamer, you remove the inside plate, grease it with some oil and place the buns. Once the water starts boiling you put this plate and cover the lid, steam for 15 minutes and then remove the buns.

With the regular big container, you can use two 2 inch height steel plates big enough to hold the bubbling boiling water.
Place one plate facing downwards and boil the water. Another plate grease with oil place the buns and then put it on top of the downward facing plate. Cover with lid and steam for 15 minutes.

Remove the plate out and after 2-3 minutes remove the buns.
They are ready to serve. They taste great with wonton soup.