Category Archives: Breakfast time

Broken wheat sweet sannan | Konkani style broken wheat steamed cake

Traditional recipes always attract me as I believe in going the age old ways to live a healthy life. Simple, homemade food combined with regular exercise even if brisk walk for atleast 30 mins a day is enough for our good health instead of any diets. Having said that, I do indulge in restaurant food and store bought goodies sometimes (especially sweets for the sweet lover in me ❤️) which I believe is necessary too for a change in tastebuds.

But finally, making sweets at home gives me happiness and specially simple and tasty Konkani sweet like this one, which is filling and doubles up as a great evening snack too. I learned to make this from my dear friend Sreeja Shenoy whom I came to know through Facebook food groups. She says she resonates with my feelings in each of my posts and feels close to me (how sweet of her ❤️) while for me, her posts take me back to my days in Kochi as her food is Kerala Konkani style.

So when she posted this broken wheat sannan, I knew I had to try this and saved the post immediately. And how amazing does it come out! So so delicious. Cannot believe this simple sweet can have such an amazing texture and flavour.

Thank you so much Sreeja for this recipe. A definite keeper and will surely be making this whenever I crave for something sweet. My kids loved it a lot too which made it even more special. ❤️

Also, I want to thank you and your sister Ambratha for always encouraging me with your kind words. It means so much to me that I am always filled with gratitude. Much love to both of you. ❤️❤️🙏🙏

Hope you all will try this recipe. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Makes about 12 squares of 5 cm each }

1 Cup Broken wheat / Gonva Khan/ Dalia

3/4 Cup Coconut (freshly grated or desiccated)

3/4 Cup Jaggery

Seeds from 2 Cardamom pods

A pinch of Salt

Ghee to grease the bowl

Step by step recipe:

1. Soak 1 Cup Broken wheat for 3 to 4 hours in thrice the quantity of water.

2. Now drain the water completely and add the broken wheat to a mixer. Also add 3/4 Cup Coconut, 3/4 Cup Jaggery and seeds of 2 cardamom pods.

3. Add a pinch of salt and grind to a semi coarse paste. Don’t add water at first while grinding as soaked broken wheat leaves water while grinding. Only if required, add 1 Tbsp at time. It took me about 4 Tbsp to grind it to a thick semi coarse batter.

4. Now grease a vessel with ghee and pour this mixture to the vessel. Level using a spoon and spread evenly. My vessel is of 18 cm diameter.

5. Steam for about 20 mins till a knife inserted in the center comes out clear. Cool down. Slice and serve.

Notes:

* I used Patanjali brand of Broken wheat or Dalia.

* Soaking the broken wheat for atleast couple of hours ensures that the broken wheat turns soft and grinds quickly.

* The amount of jaggery can be changed according to your taste.

* You can grind to a smooth paste too but grinding coarsely gives a bite of coconut which tastes delicious.

* It takes me exactly 20 mins to steam. You can check by inserting a knife in the center. If it comes out clear, it’s done.

* Remember to level the mixture evenly in the bowl for it to steam evenly.

* Grease the bowl well with ghee so that the pieces comes out in perfect shapes.

* I poured in a round vessel of 18 cm diameter.

* You can also try this:

# Broken wheat sweet khichdi

# No rice Broken wheat idlis

# No rice Broken wheat mixed dal dosas

Falafel Flatbread | Vegan, gluten free flatbread recipe| Snack idea for kids

Though I don’t feel proud of myself quite often, just looking at this falafel flatbread is making me swell with pride that this is homemade by me. 😍 And how happy I am to share this with all of you as I know you will feel the same emotion when you bake these cute little breads for your family. ❤️

I am part of many facebook food groups and my news feed is always filled with delicious looking food posts by members of various groups (which I why I don’t browse fb when my son sleeps on me during evenings. Looking at fb makes me hungry and I can’t move 😭😭). Other times when I browse, I keep saving posts which attract me and these breads were one among them. As I checked the recipe, it was super easy. So I was so inspired that I made it the next day itself (for my love for falafel specially falafel wraps from our nearby Freshway cafe. Yum! 😋).

And the kids loved the bread so much that it got over and I hardly got a bite. 😄 So after that, these have become a weekly fare at my house for evening snack as the kids love it a lot (kids food preferences rule here 😅). Also did I mention it’s less job for me too. Just grind everything, spread on a plate, dump into the oven. Done! Easy peasy! 😁

Did you notice how beautiful do they look and I loved how the pictures came out too. Here’s one with the tomato plant in our garden filled with different plants (My husband’s babies, his love, his life 😄).

My orange thread also shows up in most of my pictures. It’s actually a prasad from Hanuman temple in Moodbidri near Udupi. I have been a devotee of Hanumanji since a child and used to wear his pendant until marriage. Whenever I feel scared, worried, lost, I hold the thread and feel he is always with me. I also have made a ritual to listen to Hanuman chalisa daily and also chant the Hanuman stothra with my kids before sleeping so that they don’t have bad dreams.

And *like always😬* I deviated from the main topic but I love sharing bits about my personal life with all of you as I consider all my readers, a part of my extended family. Hope you try this flatbread and if you have any doubts, please message me. It will be pleasure to help! ❤️

RECIPE:

Adapted from: CookwithK

Ingredients: { Makes about 4 regular bread sized flat breads}

1/2 Cup dried white Chickpeas

About 20 sprigs of Parsley leaves

About 10 sprigs of Coriander leaves

1 small sized Onion, roughly chopped

3 to 4 Garlic cloves, roughly chopped

1 Green chilly, optional

1/2 tsp Cumin powder

1/4 tsp Pepper powder

1/4 tsp Baking soda

Salt to taste

1/4 Cup + 3 Tbsp Gram flour or Besan

1 Tbsp Oil (I use coconut oil)

Oil for greasing the plate

Step by step recipe:

1. Soak the chickpeas in atleast double the water for 8 to 10 hours. Drain the water.

2. Add the chickpeas along with parsley leaves, coriander leaves, green chilly, onions, garlic, cumin powder, pepper powder, salt and baking soda into a food processor.

3. Grind, pulsing several times till it turns into a coarse grainy mixture. Pour into a bowl. Do NOT add water while grinding.

4. Refrigerate for 30 mins. Then remove and add chickpea flour. Mix well using your hands. It will be a loose mixture and not very firm, but still held together. Also add oil and mix well.

5. Preheat the oven at 200 C for 10 mins. Grease a oven proof plate generously with oil (or use parchment paper). Add this mixture over it and flatten evenly into a thin layer using your fingers as shown.

6. Bake in the center rack of your OTG (or with both rods on or in bake mode of your convectional mode oven) at 200 C for 20 to 25 mins till the edges get brown and the center is not soft, free from raw mixture and cooked well.

7. Now let it cool completely. Cut into squares or rectangles using pizza cutter.

8. While serving, top with cream cheese or hung curd along with pepper powder and add cucumber slices, tomato pieces, parsley leaves and olives. Get creative and garnish as you like!

Notes:

* No need to cook the chickpeas. It is soaked and ground directly with the herbs and spices.

* If you don’t have parsley, substitute with more of coriander leaves.

* I make this even without onion or garlic and it does not make much difference to the texture. So if you don’t eat onion/garlic, you can skip it.

* Be sure to grind the mixture to a coarse mixture and not smooth paste.

* Do NOT add water while grinding.

* It takes me 1/4 Cup + 3 Tbsp Chickpea powder to get the mixture bind perfectly. More chickpea powder might make the flatbread dry. So don’t add more than the mentioned measurement.

* I used coconut oil. You can use any oil that you use.

* Make sure to generously oil the plate so that the flatbread does not stick to it. Or use baking parchment. I always prefer oiling my plate though.

* Don’t keep opening the oven door atleast till 20 mins into the baking time. Mine takes exactly 25 mins to bake perfectly.

* They are dry on the surface but moist and soft inside. Don’t over bake as it can lead it to become hard.

* Topping with cream cheese is our favorite!

* You can also top it with Homemade Hummus or Eggless Mayonnaise. I have shared the recipe on the blog earlier. Garnish with veggies of your choice.

* These flatbread last well at room temperature for couple of days. Mine gets finished off before that by my family.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.

Drumstick leaves Aloo Roti | Easy snack and lunch box idea

Finding healthy evening snacks are the most difficult for me as most of the snack ideas that are available online are deep fried ones or with bread. Though I bake my own wheat bread and we enjoy it with fresh cream cheese spread, still I have to think of varieties each day to feed my kids who get bored very quickly. 😀

I am also sorry that I always write about my kids. It’s because all my recipe ideas are inspired by what they like and I keep making the dishes they absolutely love. ❤️ Hope it is helpful to mothers like me who want to make their kids eat healthy yet get run out of ideas.

These rotis were found on a day when I had leftover drumstick leaves potato curry and I had to make something quick for the kids. I just added wheat flour and made rotis with it. The kids loved it so much that it has now become a regular in our place whenever I get drumstick or Methi leaves (best way to get leaves in their tiny tummies 😍😍).

This is very filling, yet tasty and very healthy. Best part is it stays soft after many hours. So you can give for lunch box too. Hope you all try and love it too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Makes 5 Rotis }

1 Tbsp Ghee

1 tsp Jeera/ Cumin seeds

1 Cup mashed Potatoes (Pressure cook potatoes till soft, peel and mash well)

1/4 Cup Drumstick leaves / Moringa leaves

1/4 tsp Turmeric powder

1/2 tsp Red chilli powder

1/2 tsp Garam masala powder

2 Cups Wheat flour

1/2 Cup Water

Salt to taste

Ghee to cook the rotis

Step by step recipe:

1. Heat ghee in a pan (I use my iron kadhai for this recipe.). Add Jeera. Fry little and add mashed potatoes along with drumstick leaves, Turmeric powder, Garam masala powder, red chilli powder and salt. Mix everything well and cook for two mins.

2. Allow it to cool. Then add wheat flour and water to make a smooth dough. You can add a pinch of salt to this if needed.

3. Make small balls of this dough, dust in dry wheat flour and spread using a rolling pin into rotis of medium thickness (slightly thicker than chapatis).

4. Cook on a hot tawa and use ghee while frying both sides.

5. Remove from flame and serve with mint chutney and curd.

Notes:

* I serve this with Pudina Lehsun chutney and curd. Makes a great combination.

* You can substitute drumstick leaves with Methi or fenugreek leaves too.

* I make and keep these in a steel container and it stays soft even after many hours. So really good idea for lunch boxes.

* The dough also can be made beforehand and refrigerated in an airtight container. Lasts well for a day.

* I add 1/4 Cup leaves to 1 Cup mashed potatoes and 2 cups wheat flour. You can increase the quantity of leaves if you want. I find this ratio good for my kids as the taste is not very overpowering while it gives them the nutrition too.

* You can also check the spicy idlis with drumstick leaves which we Konkanis call Mashinga palle sannamuddo.

* Do try these rotis or your regular parathas with Pudina Lehsun chutney. Tastes amazing.

* One more snack idea which is very filling and my kids’ favorite are these Masala Oats Parathas. Very delicious!

Rava Bhakri /Rullanva Doddaka/ Instant Semolina savory pancakes

I am a huge fan of our age old amchi (Konkani) dishes. They are not only easy to make but very healthy and super delicious too. Also, I am a firm believer that breakfast should be the most filling meal as it gives us energy for the day and keeps us away from snacking often.

This Rava Bhakri is exactly that. Very filling and super tasty too. It’s my go to breakfast when I have forgotten to soak for dosas or idlis. My kids call it “Rullanva bobbo” and demand it whenever they feel hungry. So this “bobbo” becomes their snack too when they come tired after playing. And the best part is, it hardly takes 10 mins from start to finish to make this.

Now that’s how I love my dishes. Less time in the kitchen, yet healthy, kid friendly and delicious. Most Konkanis know this recipe but sharing for those who don’t know. Hope you all try it too. Happy and healthy cooking!

RECIPE:

Ingredients:

2 and 1/2 Cups Semolina (wheat rava, upma rava, sooji)

Approx 3 Cups Water

1/4 Cup Wheat flour (Atta)

1/4 Cup freshly grated Coconut

1/4 Cup Yogurt/ Buttermilk (optional)

2 to 3 Green chillies

1 inch Ginger piece, grated

1 Tbsp Sugar

Salt to taste

Ghee or coconut oil to cook the dosa

Step by step recipe:

1. Take Semolina, wheat flour, sugar, salt and coconut in a mixing bowl.

2. Add yogurt, water, Ginger and green chillies. Mix well and make a lump free batter of thick consistency. (It took me 3 Cups water for 21/2 cups rava. Might vary depending on the brand of rava.)

3. Now heat a dosa pan and add a ladle of dosa batter. Spread it into a thick dosa.

4. Cover and cook till the surface cooks. Add ghee or oil on top.

5. Flip and cook for a minute.

6. Serve hot with butter and pickle.

Notes:

* Rava absorbs a lot of water very quickly. But it varies with the brand of rava. So best is to add water one cup at a time in the beginning and then add little by little to make a batter thicker than dosa batter consistency.

* This batter can be made before hand and refrigerated. I make it at night and refrigerate for breakfast the next day as it saves a lot of time in the morning. Just that the rava absorbs all the water. So it needs and addition of about a cup of water to bring it back to pourable consistency.

* The addition of yogurt or buttermilk is optional but gives a nice tangy flavour to it.

* You can also grind the coconut along with Ginger and green chillies. Then add to the batter but I love the bite of green chillies. So I don’t do that way.

* I don’t even need pickle with this. Butter is an excellent accompaniment to this bhakri.

* You can also add an mashed overripe banana to this batter. Tastes really delicious!

* You can also add grated cucumbers to this to make Instant Cucumber dosas or Thoushe Bhakris.

Wheat Banana pancakes | Snack idea for kids

My daughter gets attracted by fancy names and few months back, she came to me saying “Amma, I want pancakes!”. She had seen it in some video. I told her pancakes are nothing but our dosas, just sweet version of it like our amchi Surnalis. She just would not accept it and wanted me to make the original pancakes for her.

So, I had to look up for pancake recipe (since I had never made nor eaten it before) but found it rather unhealthy with maida (which we never buy) and sugar. So I substituted it with wheat flour and jaggery. It came out very well and she was very happy to see it. ❤️

From that day onwards, when she’s hungry, she asks me to make these pancakes. I have improvised it by adding bananas to it too as it helps me finish off the over ripe bananas (who stare at me to use them up 😁) and also makes the pancakes more nutritious.

My 2 year old son too loves it a lot and it fills my heart with happiness when I see them eating together dipping the little pancakes in honey and eating with their tiny hands. Beautiful memories which will be in me forever. ❤️

Hope you all try and love these pancakes too. Happy and healthy cooking!

RECIPE:

Ingredients: {Makes about 18 to 20 small pancakes}

2 Cups Whole wheat flour/ Atta

1 Cup mashed overipe Bananas

1/4 Cup Milk

1 Tbsp Jaggery powder (optional)

1/4 tsp Baking soda (skip if making for kids aged less than one year) * check notes

Salt to taste

Step by step recipe:

1. Add the mashed bananas and jaggery powder in a bowl. Mix well.

2. Sieve wheat flour, baking soda and salt in the same bowl.

3. Add milk and water to form a smooth, thick, lump free batter of slightly thick consistency.

4. Heat a flat pan and when it gets hot, pour the batter using a spoon onto the pan making small pancakes as shown.

5. Cover and cook on medium flame till the surface cooks. Add ghee over it.

Note: Be careful to cook on medium flame as high flame can cause the pancake to turn black underneath due to bananas.

6. Flip gently and cook for couple of minutes.

7. Remove and serve with bananas, butter and honey.

Notes:

* I make these pancakes without baking soda too and my kids love it that way as well. They don’t turn fluffy but turn out very soft like dosas.

* You can skip bananas if you don’t have. It comes out like regular pancakes.

* You can skip jaggery if the bananas are very sweet. Use overripe bananas for best results.

* I make sweet dosas similar to this. Just mix together wheat flour, jaggery and salt with water and make a slightly thick batter. Good for quick to make evening snacks for kids.

* For kids, cook the pancakes in ghee and serve with butter and honey with bananas on the side. It’s very filling and they are sure to love it too.

* Do cook these pancakes in medium flame and not high flame as it can cause it to turn black underneath.

Undi with Piyava Gojju | Konkani style rice dumplings

During my childhood days, our breakfast was a set schedule. Monday was any kind of dosas, Tuesday used be Chutney sandwich (my fav as a kid ❤️) or Puri Bhaji ( my fav even now ❤️❤️). Wednesday used to be Panpolos, Thursdays and Fridays were again dosa days. You can find all those dosa recipes in my Dosa corner page.

And then came weekends when Annama (my grandmother) and Amma used to make these special, aromatic undis along with my Annama’s special Piyava gojju which is still my most favourite. This spicy, tangy dip takes the undis to another level completely.

Amma taught me to make undis when she had come here to Qatar and I learnt the technique from her. So it’s definitely special for me as it’s something passed on to me by her. Hope I can pass on this to my kids too. If not me (owing to unpredictable life), maybe they will refer this blog and learn in future. 😀

Although all Konkani people know how to make it, this is for those who don’t know about it and my way to preserve our Konkani traditional recipes. Hope you all try and love it too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Makes about 40 small undis}

2 Cups Rice Rava or Idli Rava

4 Cups Water

1/2 Cup Desiccated coconut or freshly grated coconut

2 tsp Oil

1 tsp Mustard seeds

1 tsp Urad dal

1/2 tsp Methi seeds

Salt to taste

Step by step recipe:

1. Wash the rice rava well two to three times till the water turns clear. Drain the water and keep aside till use.

2. Heat oil in a thick bottomed steel or non stick pan. Add mustard seeds, Urad dal and methi seeds. Saute till mustard seeds splutter and urad dal turns light brown in colour.

3. Add 4 Cups Water (for 2 Cups rice rava). Also add salt and coconut. Bring it to a boil.

4. Now add the idli rava and keep mixing continuously on medium flame till the mixture leaves the sides of the pan and the rice rava cooks well.

This is the initial stage right after adding rice rava.

5. Remove from the flame and allow it to cool slightly.

This is when the rice rava has cooked well and leaves the sides of the pan.

6. When the mixture is still little hot but has cooled down enough to be handled, make small balls using hands and make a hole using finger as shown in the picture.

Note: The mixture should not cool down completely. It will be hard then. It should be warm when making the balls.

7. Repeat the same with the rest of the mixture.

I love how cute they look 😍

8. Now steam in a steamer for about 15 to 20 mins. Remove and serve hot drizzled with coconut oil on top with Piyava Gojju or any chutney of your choice.

Notes:

* I use only coconut oil or ghee in my cooking and this recipe uses coconut oil like all Konkani recipes. Please try to use the same for authentic flavour.

* For people who are new to making undis, it needs steaming after making the small dumplings. Please don’t forget the last step.

* Rice Rava or Idli Rava is not regular upma rava. This is coarser in texture and is made of rice.

* The combination of mustard seeds, Urad dal and methi gives it a wonderful aroma. Don’t skip any of it.

* Some people add broken red chillies in the seasoning but my mother made this way.

* If rice rava is not available, just soak and grind the rice to a coarse mix and add instead of rice rava. Though I have not tried it myself, I know many people who do it as rice rava is not easily available in their place.

* Don’t allow the mixture to cool completely before making undis. Make when it’s still warm. ( I actually make when it’s still hot as my kids will be behind me for breakfast. Though it burns my hands, a mom’s love is so and now I understand it. ❤️😅)

* For the Piyava Gojju, take finely chopped onion (2 medium sized) and about 3 Tbsp coriander leaves in a bowl. Add 2 to 3 tsp tamarind paste, salt and red chilli powder to taste depending on your spice level. Mix well adding about 1/4 Cup water and drizzle a little coconut oil on top. (You can add finely chopped green chillies too but I avoid for my kids.)

Chow Chow Bath

If you are wondering about the name Chow Chow Bath, let me tell you it’s nothing but upma, sheera and simple coconut chutney. It is easily available in hotels in Karnataka especially in the southern parts of Mangalore and Udupi where I belong to.

I first tasted it post marriage when I was very intrigued by the name and ordered it. To my surprise, it was just something so basic yet the overall combination tasted too heavenly for words. I fell so much in love with it that my eldest brother in law whom I fondly call Danthanna used to call me “Chow Chow Bath Ammi” (Ammi is the short form given by hubby’s family for the name they have put for me as part of marriage ritual – Amitha). I am so lucky to have such a loving family as in laws who love me like their own daughter.

Coming back to Chow Chow Bath, it became our special occasion breakfast apart from Masala dosas. Easy to make and starting the day with sweet on birthdays so that the whole year turns out as sweet. That is my intention. Maybe childish but still something I cherish a lot.

Hope you all those who have not tried this will try and love it. It turns out super delicious. Happy and healthy cooking!

RECIPE:

Ingredients:

For Upma:

1 Tbsp Coconut Oil

2 tsp Ghee (optional but gives great flavour)

1/2 tsp Mustard seeds

1/2 tsp Urad dal

1 Tbsp broken Cashews

Few curry leaves

3 green chillies

1 Cup wheat Semolina/ Rava/ Sooji

1 Tbsp Sugar

Salt to taste

2 to 2 1/2 Cups Water *(read notes)

2 Tbsp freshly grated coconut

For Sheera: Check the detailed recipe here.

For Chutney: Check Notes at the end

Step by step recipe:

1. Keep water to boil in a pan.

2. Heat oil and ghee together in another pan (I use my iron kadhai) and splutter mustard seeds. Add urad dal, curry leaves, cashews and green chillies. Fry till cashews turn light brown.

3. Now add semolina and roast continually on medium flame till it turns light brown in colour and turns aromatic. Takes about 3 to 5 mins.

4. Add sugar and salt. Mix well.

5. Now add the boiling water to this. Be sure to add very hot or boiling water else the upma won’t have desired texture.

6. Mix well continually with a ladle as you add the water so that there are no lumps in the mixture. Mix continuously on medium flame till the mixture cooks well and leaves the sides of the pan. Takes about 5 mins.

7. Cover and keep for 2 mins on low flame. Garnish with grated coconut and remove from the flame.

Notes:

* Remove the upma into a bowl and make Jaggery sheera in the same kadhai. Here is the detailed recipe.

* For Coconut Chutney, just grind together coconut, green chillies, ginger and salt with little water to a smooth paste. Remove into a bowl.

* When making upma, if you want a really soft texture like a lump, add semolina to water ratio as 1 : 2.5 times. If you want fluffy texture, add semolina to water ratio as 1 : 2 ie twice the water as compared to semolina.

* You can also add ginger, onions and tomatoes in the seasoning along with little turmeric powder and sambar powder in the upma to make khara bath. That tastes good too but as Chow Chow Bath, we prefer this basic version of upma.

* While eating Chow Chow Bath, take one serving of each upma and sheera, dip in chutney and eat. Tastes so delicious!

Alu Paratha

In my childhood, if there was something I used to wait from Amma’s special dishes, it was Puri bhaji that she made weekly once for breakfast and this Alu Paratha which was a weekend lunch speciality.

I used to buzz around her like a bee till she made hot hot parathas so lovingly that I can never match her taste in it. Though after marriage, potatoes are not common in my household as husband does not like it (can you believe it?? He hates my favourite potato 😑), he does love these alu parathas gratefully.

So I make them for his lunch box as they stay soft even after many hours along with Mint chutney and they make an amazing combination. Hope you all try these simple alu parathas too. Happy and healthy cooking!

RECIPE:

Ingredients: { makes about 10 parathas}

For the outer dough:

4 Cups of whole wheat flour/ Atta

Salt to taste

Water as required

For the filling:

4 medium sized Potatoes

3 Tbsp freshly grated Coconut

3 Green chillies

2 Tbsp Coriander leaves

1/2 tsp Hing or Asafoetida

Salt to taste

Ghee to cook the parathas

Step by step recipe:

1. Take wheat flour and salt in a bowl. Add water as required and form a smooth dough. Keep aside.

2. Pressure cook potatoes till they turn soft but don’t overcook them as it can lead them to leave water and will be difficult to stuff inside. Remove them and allow them to cool.

Note: I usually pressure cook for 4 whistles on my electric stovetop. May vary for gas tops.

3. After they cool down, peel and mash the potatoes well with a masher. Add coconut, green chillies, coriander leaves, hing and salt.

4. Mix well and keep aside.

5. When making parathas, divide both the doughs into equal portions.

Note: Keep the wheat flour dough size bigger than the filling so that you can roll easily.

6. Keep the pan to heat on the flame. Dip the wheat dough in dry wheat flour and roll into a small round shape as shown. Place the filling inside.

7. Close the dough from all sides and seal.

8. Dip again in dry wheat flour and roll as thin as you can.

9. Place this on the hot tawa and fry both sides using ghee.

Notes:

* Be careful while cooking the potatoes and if it does leave water and turn extra soft, add little oats for the mashed potatoes to absorb water. I do it too and you won’t know the difference.

* This tastes very simple but delicious especially those who love hing flavour.

* We love it curd or Mint chutney.

Semolina Bread | Rava Bread | Sooji Bread

These home bound times have really improved my baking skills and I am sure all of yours too who love baking. For me, baking is therapy. The magic of flour converting into dough, rising beautifully and then baking into a tall loaf of bread is simply amazing. I love seeing beauty in the smallest of things and my bakes are one among those small pleasures which gives me happiness.

Though my usual bread is this Wheat bread, I happened to remember this semolina bread which I had tried long back but had not come out right. So I made changes till I got the perfect loaf. Now I am confident that I can bake this bread as well as I make my Wheat bread or Wheat Pav.

Semolina bread is a bread with crispy texture but still soft. It is so filling that two slices will make you feel full. Hope you all try and love it. Happy and healthy cooking!

RECIPE:

Ingredients:

3 1/4 Cups Wheat Semolina or Rava or Sooji (fine variety works best) (3 cups + 1/4 Cup)

1 1/2 cups Water

2 Tbsp Coconut oil

2 Tbsp Ghee

1 Tbsp Sugar

1 tsp Instant yeast

1 1/2 tsp Salt

{Little oil to grease the loaf pan, little milk to milk wash the dough and butter/ oil to apply on the surface of the bread}

Step by step recipe:

1. Grind the semolina in a mixer to a fine powder.

Note: Just pulse four to five times and that will be sufficient to powder it. No need to grind a lot.

2. Now take the powdered semolina in a large mixing bowl. Add ghee, coconut oil, yeast, sugar and salt.

3. Add water and mix well using spatula removing any lumps if formed.

4. Now start kneading using hands from 6 to 8 mins till it turns into a smooth dough as shown. This is a very important step as kneading gives a very good texture to the bread.

See how soft the dough has turned due to kneading

5. Allow it to rest in a warm place for 11/2 hours to 2 hours till the dough has doubled. It may take more time in cold temperatures.

6. Now grease a loaf pan well with oil and keep aside. Remove this dough and knead once. Place this inside the greased loaf pan and smoothen the surface.

7. Now keep this to rise in a warm place for 45 mins to 1 hour till the dough has risen above the surface of the pan as shown.

Rose almost double again

8. Now preheat the oven at 180 C for 10 mins. Bake the bread at 180 C for 30 to 40 mins till the surface turns golden brown in colour.

Note: At 30 mins into baking time, remove the bread from the oven, apply little milk over the surface of the bread and keep for 5 to 10 mins till the surface turns golden in colour. Milk wash helps get the colour.

9. As soon as the bread bakes, apply butter over the surface. Allow the bread to cool completely before you remove from the pan. Invert, slice and serve.

Notes:

* For those who have doubts regarding the semolina, it’s the normal rava that you use to make upma which is made of wheat. Do grind it to get the perfect texture for the bread.

* I add a combination of coconut oil and ghee because we like the flavour. You can add any oil that you like but the bread will have the flavour of that oil.

* Do knead well for atleast 5 mins for perfect bread.

* Both the rise times are very important. If you are in a hurry, then don’t try this. It needs proper rise times to get perfect texture of the bread.

* This bread is slightly crispy due to semolina but still soft.

* Do remember to:

grease the loaf pan well with oil before placing the dough.

milk wash the bread in the last 5 mins of bake to get the golden colour of the bread.

– apply butter over the surface as soon as the bread is baked so that the surface remains soft.

* I usually bake at night and keep it at room temperature covered overnight for breakfast the next day. It slices well that time.

* Serrated knife works best to slice bread. Use that if you have.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help. Happy baking!

Vastad rotti | Wheat Banana flatbread

I am sure if you are checking this recipe, it must be either due to the amazement of the unique name “Vastad rotti” or have savoured this delicious snack made by your grandmother and just wish to recreate it in your kitchen.

Anyhow for all of you, Vastad rotti is nothing but tava fried version of the famous Mangalore Buns. My grandmother made these rottis as evening snack when she did not want to deep fry the leftover buns dough again. They tasted so delicious that I loved it more than buns itself.

After marriage, when I tried it for the first time, my husband did not know about it but to my amazement, he too loved it very much. So now whenever there are leftover bananas, he asks me make these rottis. In fact, sometimes he brings bananas only for this. Such is the love for these cute small Vastad rottis. 😍

Hope you all try and love it too. Happy and healthy cooking! ♥️

RECIPE:

Ingredients:

3 Cups Wheat flour (or as required)

1 Cup mashed bananas

1/2 Cup Curd or Yogurt

1/4 Cup Powdered Jaggery or Sugar

2 Tbsp Besan/ chickpea flour

1 tsp Cumin seeds/ Jeera

A pinch of pepper powder

Salt to taste

1/2 tsp Baking soda (optional)* check notes

Step by step recipe:

1. Take mashed bananas in a large bowl. Add besan, jaggery or sugar, cumin seeds, pepper powder, salt and baking soda ( if adding).

This is an old picture. I add powdered jaggery now.

2. Add curd and mix well using a spatula.

3. Now slowly add wheat flour 1 Cup at a time and keep mixing till it forms a dough. Knead with hands lightly.

4. Coat the dough with oil and cover and keep overnight or for 6 to 8 hours to ferment at room temperature in a warm place.

5. When making vastad rottis, make equal portions of the dough.

6. Roll like you roll out puri into a thick circle. Use dry flour if needed.

7. Heat a tawa and place the rolled roti on it. Look at it puff up and form tiny bubbles on the surface.

8. Add ghee. Flip and cook the other side too.

9. Serve hot with chutney or dalitoy ( Konkani style dal).

Notes:

* Actually the measurements of this recipe can vary a lot depending on the variety of bananas, water content in curd and quality of wheat flour. So please go with the step by step recipe and follow accordingly.

* You can also make with leftover bananas even if you have only couple of them. Not necessarily 1 Cup mashed bananas are required.

* Add curd along with other ingredients and see how much wheat flour is needed to get it to form a dough.

* Please do not add water while forming this dough. The moisture should come only from bananas and curd.

* I skip baking soda sometimes and even though there is a difference in texture, taste is almost the same. With baking soda, the texture is flaky like a paratha and without it, the texture is like a thick chapati.

* After fermentation of the dough, the dough might leave water and turn very sticky. Just add more wheat flour and form a manageable dough.

* Roll the dough into a thick circle and cook well on medium flame. On high flame, the rotis can turn black due to the presence of bananas in it.

* You can use powdered jaggery or sugar in the dough. Does not make much difference.