Showing posts with label Wheat Flour (Godhuma pindi). Show all posts
Showing posts with label Wheat Flour (Godhuma pindi). Show all posts

Almond Flour-Coconut Poli



BM #133 Week 2 Day 2 -

In the Stuffed Dishes series, today's recipe is a very simple one. I regularly used to make Coconut Poli (aka Kobbari Bobbatlu ) as my kids used to like them when they were younger.

One of my cousins gave me an idea to add almond flour to the regular coconut filling and these were just as delightful.

 Ingredients - 

Almond Flour 1/2 cup 
Dried Coconut Powder 1/2 cup
Brown sugar (or jaggery powder) 3/4 cup
Cardamom powder 1/2 tsp
Ghee 2 tsp
Whole Wheat Flour 2 cups
Pinch of salt
Warm water enough to make a dough


Method Of Preparation -

To prepare the filling -
Heat a pan on a medium flame and fry the coconut powder in a spoon of ghee.

Add almond flour, sugar/jaggery to it and sprinkle a few drops of water to get a moist mixture. Divide the mixture into 12-14 equal portions and set aside. Make sure the mixture is still warm else it might toughen up.

To prepare the dough -
In a mixing bowl, add the warm water to the wheat flour and knead to make a chapati dough. Cover and set aside.

To prepare the Poli - 
Divide the dough into 12-14 equal portions. Spread out each portion, put in a spoonful of the filling and close the edges making sure the filling doesn't spill.

Roll it out into thin circles and cook it on a tawa like a chapati, greasing it with a few drops of ghee on both sides. Remove from heat and continue with the rest of the material.

Serve them warm.

BMLogo


Preparation Time 30-35 minutes
Makes 12-14

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Posted by Harini R on Monday, April 11, 2022
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Godhuma Pindi Dosa



BM #132 Week 3 Day 1 - 

This week I shall continue the A-Z Dosa series. Today it is the turn of Dosa starting with 'G'.

Godhuma Pindi in Telugu is Wheat Flour. We have been introduced to these dosas during our childhood. Those were plain dosas and I wasn't a fan of those. So I decided to spice it up a little and these were so good and filling for any meal.

In case anyone is interested to see what I have posted so far in this Dosa series, here is a recap..

Ingredients - 

Wheat Flour 1 cup
Salt as needed
Onions finely chopped 1/2 cup
Green Chili - Ginger paste 2 tsp (or to taste)
Curry leaves finely chopped 1 Tbsp


 Method Of Preparation -

In a mixing bowl, add the wheat flour, salt, chopped onions, green chili-ginger paste, chopped curry leaves and mix well.

Slowly add water and whisk the batter without any lumps.

Add water as needed to adjust the consistency. It should be the consistency like Dosa batter.

In a heated griddle, brush with oil and wipe it with a paper towel.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Aloo Muddha Koora and Peanut Chutney


BMLogo


Preparation Time 30 minutes
Makes 10-12

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Posted by Harini R on Thursday, March 17, 2022
3 comments
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Malpua With Whole Wheat Flour



BM #132 Week 2 Day 3 - 

Here is another festival recipe which is easy to make and a delight to enjoy. 
 
Recipe Source here
Ingredients - 

Whole Wheat Flour 3/4 cup
*Sooji/Bombay Rava 1/4 cup (I have used Fine Sooji)
Fennel Seeds Powder 1/4 tsp
Cardamom Powder 1/2 tsp
Milk 1 1/2 cups
Heavy Whipping Cream 2 Tbsp
Ghee 1/4 cup 
Cashews, Almonds, Pistachios chopped for garnish
For the Sugar Syrup - 
Sugar 1/2 cup
Water 1/2 cup + 2 Tbsp
Saffron Strands 5-6
Cardamom Powder 1/2 tsp

*If using the regular Coarse Sooji, please grind it to a semi smooth powder. Since I have used Fine Sooji I skipped this step.

Method Of Preparation -

To Prepare the Sugar Syrup -
In a heated pan add about half cup + 2 tablespoon of water and let it come to a rolling boil. 

Add sugar, saffron strands, cardamom powder and keep stirring. Let the mixture boil for 12-13 minutes until the syrup becomes sticky but not until a one string consistency. Remove from heat and set aside.

To Prepare the Batter -
In a mixer jar add sooji, wheat flour, fennel seed powder, cardamom powder, milk and heavy whipping cream and whip it until it results in a smooth batter. It should be of Dosa Batter consistency.

Cover and let it rest for 10-15 minutes.

To Prepare Malpua -
Heat a wide thick bottomed pan, add about 1/4 cup of ghee. After the ghee is hot, gently drop a ladeful of batter in the center and let the malpua spread a little and wait until the sides turn a shade of golden brown.

Carefully flip the malpua and let the other side cook through. Press with another ladle to drain excess of ghee and transfer onto a serving plate.

Continue with the rest of the batter to make about 20-22 malpua. 

Serving the Malpua -
Heat the sugar syrup and dip each of the fried malpua in the sugar syrup and gently drain off the excess syrup and arrange them on a serving tray.

Sprinkle chopped nuts on the syrup drenched malpua and continue with the rest of the malpua.

Serve them chilled or as is.

BMLogo


Preparation Time 45 minutes
Makes 20-22

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Posted by Harini R on Saturday, March 12, 2022
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Bellam Dosa ~ Jaggery Dosa



BM #130 Week 3 Day 2 - 

Today I shall highlight this classic recipe of Bellam Dosa. I always used to make it with just wheat flour and jaggery but never thought too much about it. My little one used to love that version as a toddler. 

Now as the kids have grown up, their taste buds have changed so much that it is surprising. To accommodate my little one's changing taste buds, I changed the recipe to add in some rice flour and some ginger powder to cut into the flavor of jaggery. 

That little change was welcomed by her and all of us enjoyed our share of the mini sweet dosas.

Ingredients - 

Wheat Flour 1/2 cup
Rice Flour 1/4 cup
Jaggery, Powdered 1/4 cup
Salt 1/4 tsp
Dry Ginger Powder/Sonth 1/4 tsp (Optional)
Cardamom Powder 1/4 tsp
ENO Fruit Salt 1/4 tsp (Or Baking Soda)
Ghee for shallow frying


 Method Of Preparation -

Soak the jaggery in about 1/2 cup of water and mix well until the jaggery is melted. I added warm water to make the process faster.

To the melted jaggery add the flours and gently mix until there are no lumps adding as much water as needed to get a Dosa batter consistency.

Add the rest of the ingredients and gently mix.

Heat the griddle and keep the heat at medium to low.

Pour a ladleful of batter and gently spread in a circular fashion.

Drizzle ghee on the edges and allow it to cook for a couple of minutes.

When the underside is brown gently flip the dosa on the other side and let it cook for a few seconds.

Remove gently on to a serving plate and continue with the rest of the batter.

Serve immediately as is or with any chutney of your choice.


BMLogo


Preparation Time 20 minutes
Makes 8

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Posted by Harini R on Tuesday, January 18, 2022
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Dal Dhokli



BM #121 Week 3 Day 1 - 

This week I shall highlight some dazzling dals. Dal Dhokli is the ultimate comfort dal which is spicy, tangy and sweet all in every bite. This is something like an Indian Pasta dish.

The classic Gujarati Dal will definitely become a family favorite just as it has become ours. This is a perfect dal to make when one runs out of veggies  :).

Recipe Source here
Ingredients - 

For Dhoklis - 
Whole Wheat Flour 1 cup + more for dusting
Besan 1 1/2 Tbsp
Salt, Turmeric, Chili powder as needed
Ajwain / Vaamu 1/4 tsp
Oil 1 Tbsp
For The Dal - 
Toor Dal 3/4 cup
Salt and Turmeric as needed
Jaggery 2 Tbsp
Ginger-Green Chili paste 1 tsp
Tamarind Extract 2 Tbsp or 5 kokum soaked in water and drained
Chili Powder 1/2 tsp (or to taste)
Cashews broken 3 Tbsp
Coriander leaves chopped for garnish
Seasoning (Ghee 1 Tbsp, 1/4 tsp Cumin seeds, 1/4 tsp Mustard seeds 1/4 tsp, Asafotida 1/4 tsp, Red Chilies, Cinnamon 1 inch, Cloves 2)



 Method Of Preparation -
For the Dhoklis - 
Combine all the ingredients listed under 'For Dhoklis' and knead into a stiff dough. Cover and set aside for 15 minutes.

Divide the dough into 5-6 portions and roll out into 8 inch circular rotis using as little wheat flour to dust as possible.

Heat the rolled out rotis on a hot griddle on both sides and set them aside. No need to cook through but just heat them through.

After the rotis are cooled, cut them into small diamond or square shaped pieces and set them aside.

For the Dal -
Wash, drain and cook the toor dal with 2 cups of water in a pressure cooker for 15-20 minutes.

After it is safe to remove the dal from the pressure cooker, blend the dal into a fine paste adding about a cup or two of hot water.

Make a thin broth adding about 2-3 more cups of water and mix well.

Heat a stock pot, add ghee and the rest of the seasoning in the order listed.

After the spices are aromatic, transfer the dal into the seasoning pot, adding turmeric, salt, tamarind extract, jaggery, ginger-green chili paste, red chili powder, cashews, curry leaves and let the dal cook for about 5-7 minutes.

Just before serving, heat the dal and once it comes to a rolling boil, gently drop the dhoklis pieces one by one and let them cook for a minute or two while stirring continuously.

Serve Dal dhokli with a dollop of ghee.

The Dal dhokli is supposed to be served as is but I served it on a bed of rice.  


BMLogo


Preparation Time 45 minutes
Serves 4-5

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Posted by Harini R on Saturday, April 17, 2021
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Paneer Bhurji Paratha




BM #119 Week 3 Day 2 - 

This is yet another winning paneer dish. I feel these parathas are One of the best ways to reuse paneer bhurji.


The bhurji in this batch turned out a little moist. So the drier version works the best for paratha. So if the bhurji feels a little soggy, I would saute it for a while to let the moisture evaporate.

 Ingredients - 
For the Outer Cover - 
Wheat Flour 1 1/2 cups
Salt as needed
Turmeric a pinch
Water to knead the dough
For the Filling - 



 Method Of Preparation -

Knead the dough with the whole wheat flour, turmeric, and salt with as much water as needed. Make sure the dough is not too tough to handle. Keep it covered for about 10-15 min.

Make equal portions of the dough. Roll out small chapatis and fill in a tablespoonful of the paneer bhurji mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out. 

Shallow fry in a heated pan until both the sides are done. Repeat the procedure for all the parathas. Store in an insulated container until ready to serve. 

Serve with Yogurt or any gravy curry!


BMLogo


Preparation Time 30 minutes
Makes 7-8

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Posted by Harini R on Friday, December 18, 2020
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Tandoori Roti On Stove Top




BM #119 Week 2 Day 1-

This week I shall highlight some Restaurant style dishes made at home. The menu on the picture is Tandoori Roti and Navratan Kurma along with homemade yogurt.

Typically we tend to order Butter Naan or Tandoori Naan when we eat out. Of course, that was pre-Covid days. Now that we are eating home cooked meals, it is all the more important to recreate some of our restaurant favorites and enjoy them at home.

I was introduced to Tandoori roti by my friend, Pooja, who makes it at home and since then I have been ordering tandoori roti even when eating out. She made it sound so simple that I had to try it out at home and I could make it with amazing results. 

The best thing about these Rotis are that they are made with the regular Chapati Dough with no additives or frills.

I felt it was an extra effort for me to make these Tandoori Rotis at home. These rotis need focused attention while handling the tawa and it delays the whole roti making process. So if you have another pair of hands it would be perfect. But that is just me. 

My friend feels that making these are easier than making parathas as she is used to this process. She says it just a matter of habit. So I leave my thoughts here while we move on to the recipe.

Recipe Source Pooja
Ingredients - 

Whole Wheat Flour 1.5 cups
Salt 1/4 tsp
Warm Water as needed to knead a soft dough
ghee/Butter to rub into tandoori rotis


Method Of Preparation -

In a mixing bowl, add flour and salt. Mix well.

Slowly add warm water as needed to knead into a soft dough. Cover and set aside for a few minutes.

Heat the griddle/tawa. Make sure the tawa/griddle is not a non stick one.

Pinch the dough into 7-8 equal parts and roll each of them into a slightly thick circle (roti).

With wet fingers, lightly spread some water on one side of the rolled out roti and gently place the wet side roti on the hot tawa so it would stick to the tawa.

Cook the roti until bubbles appear on the roti.

Now hold the handle of the tawa and expose the top side of the roti to the heat source by titling the tawa upside down. Make sure the roti doesn't fall off the tawa. Ideally the roti should be stuck to the tawa because we applied some water to the roti.

Turn the tawa round so that the roti is cooked uniformly all over.

Remove from tawa and rub in some butter or ghee. Continue with the rest of the rotis.

Serve the Tandoori rotis with any curry of your choice.

BMLogo


Preparation Time 20-30 minutes
Makes 7-8

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Posted by Harini R on Thursday, December 10, 2020
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Shakkarpare




BM #119 Week 1 Day 3 - 

Today's sweet is known to many as it makes a wonderful addition to many a Diwali Sweet platter across many states in India. 
I am sure there are many variations to this popular Diwali sweet. This is just how I make and enjoy.

 Ingredients - 

Whole Wheat Flour 3/4 cup
Maida / All Purpose Flour 1/4 cup
Salt a pinch
Ghee 1 Tbsp
Oil for deep frying
For Sugar syrup - 
Sugar 1/2 cup
Water 1/4 cup



 Method Of Preparation -

In a mixing bowl, add 3/4 cup wheat flour and 1/4 cup maida(all purpose flour). Sprinkle a pinch of salt and mix well.

Add in about a tablespoon of ghee in a semi solid state. Rub in the ghee into the flour well until the flour is able to hold itself together without falling apart.

Slowly add water to the flour to make a stiff dough. I probably added a little over 1/4 cup of water. It will depend on the type of flour being used.

Cover the dough and set aside for 10 minutes.

Divide the dough into 3-4 equal parts.

Roll each portion of the dough into a thick roti. The thickness is a personal preference. I prefer slightly thinner while many of my friends like the thicker version. 

Poke with a fork all over the rolled dough (This is optional).

With a pizza cutter or a sharp knife, cut small diamond or square shapes out of the rolled out roti.

Heat oil in a deep frying pan or wok. Test the temperature of the oil by gently  dropping a small piece of dough. If the dough rises gradually and floats then it is the right temperature.

Gently slide the square or diamond shaped dough pieces into the hot oil and fry them until they are golden brown. Remove onto kitchen paper towels to drain the excess oil.

Continue frying the rest of the diamond pieces.

Meanwhile prepare the sugar syrup by heating about 1/2 cup of sugar and about 1/4 cup of water. Let it boil until 2 thread consistency is obtained.

Remove from heat and quickly add the fried shakkarpare into the sugar syrup and toss them quickly so that the sugar syrup is well coated on all the pieces. As the sugar syrup cools down, it will crystallize.

After they cool down store them in air tight container and enjoy when the craving strikes.


BMLogo


Preparation Time 30 minutes
Makes approximately 2.5 cups

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Posted by Harini R on Saturday, December 5, 2020
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Flatbread Thali 5 - Tawa Pudi - Day 15



BM #116 Day 15 - 

 Here is a traditional Rajasthani ghee laden paratha known as Tawa Pudi. I am told that these Tawa Pudis are made for special occasions in many traditional families in Rajasthan.

 The main difference between the regular parathas from Delhi/Uttar Pradesh/Punjab and these Tawa Pudis is the shape they are made in. The ghee used to make these Tawa Pudis can be adjusted as needed.

 These Tawa Pudis are also used to make Churma Laddu in many families. 

 In the picture featuring the Tawa Pudi are Sabz Jaipuri, Boondi-Kakdi Raita and Onion-Tomato salad.


Here are the Flatbreads in the series so far..

Recipe Source here
Ingredients - 

 Wheat Flour 1 cup + more for dusting
Salt and Water as needed
Ghee 2 Tbsp

Method Of Preparation -

 In a mixing bowl, add wheat flour, salt and water and knead into a soft dough. Cover and set aside for a few minutes.

 Divide the dough into 6 equal portions.

 Knead each portion and roll into a 4 inch disc. Apply ghee generously and sprinkle dry wheat flour. Fold one end towards to the middle and then the other end towards the middle. Fold the resultant rectangle into a smaller square.

 Dust some flour and roll it into a 4 inch square.

 Heat a griddle and cook on both sides spreading ghee on both sides until they are golden brown on both sides.

 Remove from the griddle and store in an insulated box.

 Continue with the rest of the dough. 

 Serve with any Sabji and Raitha.



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 Preparation Time 25 minutes
Makes 6

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Posted by Harini R on Thursday, September 17, 2020
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Flatbread Thali 4 - Dhapate - Day 14



BM #116 Day 14 -

 Today's flatbread comes from the state of Maharashtra. This rustic flatbread is nutritious and filling and easy to make as well.

 In the thali featuring Dhapate are Garlic Chutney, Green Chili Thecha, Onion-Tomato Koshimbir and yogurt.

 The Green Chili Thecha which I made for this thali has become a frequent addition on our dining table. The Garlic Chutney is a staple too. My husband and older one can live off those two accompaniments. 

 Here are the previous flatbreads this week..
Flatbread Thali 3 - Garlic Butter Roti With Pizza Dough - Day 13

 Recipe Source here through Shalaka
Ingredients - 

 Jowar Flour 2 cups
Whole Wheat Flour 1 cup + more for dusting
Besan 1/2 cup
Coriander Powder 1 tsp
Turmeric, Salt and Red Chili Powder as needed
Garlic-Green chili paste 2 tsp (or as needed)
Cumin seeds, coarsely crushed 1 tsp 
Ajwain / Vaamu, coarsely crushed 1 tsp 
Coriander leaves, finely chopped 3 Tbsp
Water as needed to knead the dough
Oil to shallow fry
Sesame seeds 2-3 Tbsp

Method Of Preparation -
In a mixing bowl, mix the flours and the rest of the ingredients listed above except water, oil and sesame seeds.

 Gradually add water to knead the mixture to form a soft dough.

 Pinch 8 equal portions of the dough each the size of a small orange. Knead each portion and roll into a smooth disc.

 Dip one side of a disc in the sesame seeds and start flattening the disc on a floured surface. Typically it is patted with clean hands but I tried using the rolling pin and generously dusting with flour and it worked for me.

 Heat a griddle and gently transfer the flattened disc onto the griddle, brush some oil on the it and allow both the sides to cook. Brush oil on the other side as well.

 Remove onto an insulated container to keep them warm.

 Continue with the rest of the dough portions.

 Serve with Teekha Thecha, Lahsun ki chutney, Onion-Tomato Koshimbir and Yogurt.



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 Preparation Time 30 minutes
Makes 8

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Posted by Harini R on Wednesday, September 16, 2020
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