Bread Omelette

Serves - 1

Ingredients:

1. Bread - 2 slices
2. Egg - 1
3. Onion chopped - 2 tbsp
4. Curry leaves - 5-6 
5. Green chilies - 1
6. Salt and pepper powder to taste
7. Butter - 1 tsp

Method:

1. Beat an egg and add finely chopped onion, curry leaves, green chili, salt and pepper.
2. Heat a tawa on medium heat and spread a teaspoon of butter.
3. Spread the egg mixture evenly.
4. Place 2 slices of bread side by side. Cook on both sides.
5. Fold the omelette in such a way that the egg is between the bread slices.

Beetroot Chapathi

Makes 8-10 chapathis.

Ingredients:
1. Whole wheat flour - 2 cups
2. Beetroot - 1 medium
3. Salt - 1/2 teaspoon
4. Oil/Ghee - 1 tablespoon

Method:
1. Puree beetroot in a blender. Make sure it is a fine paste with no lumps.

2. Take whole wheat flour in a large mixing bowl and add beetroot puree, oil and salt.

3. Combine all the ingredients well and make a soft dough. Add water if required.

4. Rest the dough for at least 30 minutes and make chapathis.

Linking this recipe to Shhhhh Cooking Secretly Challenge. My partner for Feb month challenge 

was Sandhya Ramakrishnan of My Cooking Journey who suggested flour and beetroot as my 

secret ingredients.

Banana Bread

Recipe Source: Grandma's Banana Bread

Ingredients:
1. Ripe Bananas - 3 large
2. All purpose flour - 1 1/2 cup
3. Butter (melted)- 1/3 cup
4. Egg - 1
5. Sugar - 1 cup
6. Baking soda - 1 teaspoon
7. Salt - 1/4 teaspoon

Method:
1. Preheat oven to 350 deg F/180 deg C. Grease a 9 x 5 loaf pan.

2. Combine salt and baking soda to flour and set aside.

3. In a large mixing bowl, mix together melted butter and mashed bananas.

4. Add sugar, egg and vanilla extract.

5. Add flour mixture and mix well.

6. Pour the batter in greased loaf pan and bake for 1 hour to 1 hour 15 minutes until a toothpick inserted in the middle comes out clean.

Carrot Chapathi

Yields: 5-6

Ingredients:
1. Whole wheat flour - 1 cup
2. Carrots peeled and grated - 2 medium
3. Oil - 1 tablespoon
4. Salt to taste
5. Ghee - for greasing chapathi

Method:
1. Take wheat flour, grated carrots, 1 tablespoon oil and salt in a mixing bowl. Mix well and knead into a dough by adding water little by little.

2. Rest the dough for at least 15 minutes.

3. Heat a skillet on medium-high flame. Take a lemon sized piece of dough and roll into flat disc.

4. Cook them on both sides by applying little ghee.

Serve with any curry of your choice. 

Sprouted Moong Dosa | Sprouted Green Gram Dosa

Serves: 2

Ingredients:

1. Moong/Green gram - 1 cup

2. Rice  - 1/2 cup

3. Salt to taste

4. Oil for greasing dosa

Method:

1. Wash and soak green gram in water for 4-5 hours. 

2. For sprouting the green gram, hang them in a muslin cloth for at least 8 hours.

3. Soak rice for 2 hours.

4. Grind together rice and sprouted green gram into a fine paste.

5. Add salt to taste and dosa can be made immediately without any fermentation.

Serve hot with coconut chutney and sambar. 

Ragi Roti with Radish Greens

Serving: Makes 4 rotti

Ingredients:
1.  Ragi powder/Finger Millet powder - 1 cup
2. Radish greens/radish leaves - chopped - 1/2 cup tightly packed
3. Onion - 1 medium
4. Coriander leaves/Cilantro chopped - 2 tablespoon'
5. Green chili - 1 (optional)
6. Oil - for greasing rotti
7. Salt to taste

Method:
1. In a mixing bowl, take ragi powder, finely chopped radish greens, finely chopped onion, chopped cilantro, chili and salt to taste.

2. Sprinkle water little by little and mix well to form a dough.

3. Heat the skillet on medium flame. Take a piece of parchment paper and apply little oil on it.

4. Take a large lemon sized piece of dough and flatten into thin disc on greased parchment paper by pressing it with your palm.

5. Take the rotti along with parchment paper and place on hot skillet with the rotti side facing down. Carefully remove the parchment paper.

6. Apply little oil on rotti. Cover and cook each side for 4-5 minutes on low-medium flame.

Serve hot with coconut chutney.

Note:
1. For pressing the dough, you can use banana leaf instead of parchment paper.

2. To easily separate the parchment paper from rotti, grease the parchment paper before pressing the rotti.

Submitting this recipe to Priya's "Shhh Cooking Secretly Challenge". For this month's challenge I paired with Padmajha who gave me millet and greens as my secret ingredients.

Foochow Bagels | Kompia | Whole Wheat Bagels

Recipe adapted from here.

Serving: Makes 6 bagels

Ingredients:

1. Whole Wheat flour - 1  2/3 cup and 1/4 cup more for kneading and rolling surfaces

2. Lukewarm water - 3/4 cup

3. Active dry yeast - 1 teaspoon

4. Salt - 1 teaspoon

5. Sugar - 1 tablespoon

6. Sesame seeds - 1 tablespoon

7. Milk  - 1 tablespoon

Method:

1. Take 3/4 cup of lukewarm water in a mixing bowl and add active dry yeast. Stir in yeast and let it rest for 15 minutes.

2. Add 1 cup of flour and mix well for couple of minutes.

3. Add salt, sugar and 2/3 cup of flour and knead for 3 more minutes.

4. Sprinkle little flour on a clean kitchen counter and place the dough on it. Continue to knead for 10 more minutes adding little flour if needed. 

5. Cover the dough with plastic wrap and rest in warm place for around 2 hours for the dough to double in size.

6. Divide the dough into 6 pieces and roll into balls. Flatten each of the balls and make a hole in the center.

7. Place the dough pieces on a lightly floured surface and cover with plastic wrap and rest for 15 minutes.

8. Preheat the oven to 400 deg F. 

9. Meanwhile, boil around 2 cups of water in a saucepan and add 1 teaspoon of salt. Boil the dough pieces for 4 minutes turning once. Drain off the water completely from dough pieces and place them on baking tray lined with parchment paper. 

10. Brush the surface of bagel with milk and sprinkle sesame seeds.

11. Bake in oven for 12- 15 minutes until the surface turns golden brown color. 

12. Remove from oven and place on cooling rack. 

Linking this recipe to "International Food Challenge", an event by Saraswathi of Sara's Yummy Bites

An InLinkz Link-up

Afghani Bolani

Bolani is a flat bread originating from Afghanistan. These flat breads have vegetable filling and they are either fried or baked.

The original recipe uses all-purpose flour for the dough and they were shallow fried in oil. I modified a bit by using whole wheat flour and cooked on a skillet by drizzling little oil.

These bolanis are very similar to Stuffed Indian Parathas.

Recipe Source: Weaving Life

Serving: Makes 6

Ingredients:
For dough:
1. Whole wheat flour - 2 cups
2. Oil - 1 teaspoon
3. Water at room temperature for kneading
4. Salt to taste

For filling:
1. Potatoes - 2 medium
2. Cilantro - 1/2 cup chopped
3. Scallions - 1/2 cup chopped
4. Olive oil - 2 tablespoon
5. Salt and pepper to taste

For cooking:
1. Oil - 3 teaspoon

Method:

1. For the dough, mix together flour, a teaspoon of oil and salt in a large mixing bowl.

2. Add water little by little and knead to form a soft dough. Rest the dough for atleast an hour.

3. Pressure cook peeled potatoes for upto 2 whistles. Mash the cooked potatoes.

4. For the filling, mix together mashed potatoes, cilantro, scallions, 2 tablespoon olive oil, salt and pepper.

5. To make bolani, take a small portion of dough and roll into thin circle(just like you make chapathi).

6. Take 1/4 cup filling and spread on one half of the circle leaving around 1/4 inch border at the edge for sealing.

7. Fold them in half and press to seal the edge.

8. Heat a skillet on medium flame and cook the bolani on both sides until you see nice brown spots. Drizzle around 1/2 teaspoon of oil while cooking.

Serve warm.

Linking this recipe to "International Food Challenge", an event started by Sara and this month's host being Pavani of "Cook's Hideout".

Naan

Naans are leavened Indian bread. I never ever imagined I could make naan at home. I followed the recipe from vahchef and my naans turned out just perfect.

The leavening agent used in this recipe is instant active dry yeast. Since these are instant, you don't need to have any resting time for dough. These are baked under broil settings for 2-3 minutes.

Naan can be served with vegetable kurma or chicken curry or any paneer dish.