Friday 27 March 2020

Healthy Whole Wheat Bread Loaf

Basic Healthy Bread can be made with ingredients that are easily available in your kitchen. One key ingredient Whole wheat flour is always there in your kitchen pantry. Yeast can be made at home too if time permits, or else dry yeast is easily available in shops. It’s more healthy when you bake a bread at home. Do try this recipe and enjoy this bread with jam or Chutney.

4 cups + 1 cup Whole Wheat Flour
1/2 cup Oats
1 tsp + 1 tsp Mix Seeds (Sunflower, Watermelon, Flaxseed, Sesame, Pumpkin Seeds)
1/2 tsp Chia Seeds
1/4 tsp Salt
1/2 cup Lukewarm Water
1 tbsp Dry Active Yeast
2 tsp Honey
1 cup of Water
2 tbsp Oil
1 tbsp Milk + 1/2 tsp Honey 

Take the honey and mix it with the lukewarm water, mix the yeast little at a time into the lukewarm water. Leave the yeast to rise. Mix all the dry ingredients together, except for 1 cup of whole wheat flour and 1 tsp of mix seeds. Add the yeast water, mix the ingredients well, add a cup of water, mix and knead the ingredients into a dough. At this point the dough is a bit sticky. Add a tbsp of oil and knead it. Cover the bowl and leave it aside for 2 hours. After 2 hours, open the lid. Add the remaining flour little at a time and knead the dough. Take the dough on to a flat surface. Add oil, knead and roll the dough into a long cylindrical shape. Place the cylindrical dough into the greased bread loaf mould. Cover and let it proof for an hour. Meanwhile preheat the oven at 190 degrees. Brush Milk + Honey on the bread and sprinkle some mix seeds on the bread. Bake the bread at 190’ degrees celsius for approximately 25 - 30 minutes. Every oven temperature differs, so please adjust the time accordingly. Once done, remove the bread. Let the bread cool down for 10 minutes, remove the bread and let it cool on a cooling rack. Slice the bread once completely cool. 

Monday 23 March 2020

Fish Tikka

Tikka is a dish that can be eaten as starter or appetiser. Tikka can be made with meat, fish, panner or vegetable. It’s a popular dish of India, Bangladesh and Pakistan. 
 The meat or fish is marinated with spices and lime or curd. The marinated meat or fish is skewered and cooked on a tandoor.  The pieces are brushed with butter or ghee at intervals. It is served with Coriander Chutney, Onion and Lime. 
Today I have made fish tikka. You can use any boneless fish. I have used Tilapia fish.  

500 grams Any Boneless Fish Pieces 
Juice of 1/2 Lime 
1 tsp Ginger paste
1 tsp Garlic Paste
1 tsp Kashmiri Chilli Powder 
1/2 tsp Cumin Powder
1/2 tsp Garam Masala powder
Salt to taste 
1 tbsp Butter 


Take a bowl, add lime juice, chilli powder, cumin powder, garam masala powder, salt to taste, ginger paste and garlic paste. Mix all the ingredients together. Add 2 to 3 tbsp of water. Mix the ingredients again. Add the boneless fish pieces and marinate the fish for an hour or two. Take a skewer, insert the fish pieces into the skewer. Place the skewers on the tandoor. Apply butter on the fish at intervals and cook the fish on both the sides. Garnish with onion, tomato and lime wedges. Serve with green chutney. 

Thursday 19 March 2020

Crispy Fritters made with home grown Spinach and Pumpkin flowers...

When you have vegetables growing in your small balcony, it’s happiness to eat your home grown vegetables. You can feel the freshness and taste of the vegetables. Here is a snack or a side dish recipe made with pumpkin flowers and spinach that had grown in our place. Fritter is crispy and delicious snack that can be made with different vegetables that are dipped in chickpea and rice flour batter. It is then deep fried until crispy and golden brown in colour.

10 to 12 small size Spinach leaves
10 to 12 Pumpkin flowers
6 tbsp Chickpea Flour
3 to 4 tbsp Rice Flour
1 Green Chilli finely chopped
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Nigella seeds
1/2 tsp Poppy Seeds
Water as required
Oil to fry

Take a bowl, add chickpea flour, rice flour, salt to taste, turmeric powder, nigella seeds, poppy seeds and green chilli. Mix the ingredients well. Add little water at a time and mix the ingredients into a batter. It should be semi - thick dropping consistency. Keep it aside for 5 minutes, meanwhile heat up the oil in a wok. Dip the pumpkin flower or spinach one at a time and fry them on a low medium heat until crispy and golden brown in colour. Remove the fritters on a paper towel and serve it hot.

Friday 13 March 2020

Kumro Pata Diya Chana Bhapa / Steamed Paneer with Pumpkin Leaves

Steamed Paneer is a Bengali vegetarian side dish. I have added pumpkin leaves, as pumpkin leaves are good for our health and when it grows in my balcony, then definitely it is good to use it in the dish. I have used homemade Aam Kasundi, but you can use mustard and any pickle masala oil incase Kasundi is not available.This dish is normally eaten during lunch. Serve this dish with hot steamed rice. 

For the Wet Paste 
3/4 cup Fresh Grated Coconut 
2 tbsp Aam Kasundi or use 1 tbsp Mustard seeds and 1 tbsp any pickle masala oil 
2 Green Chillies  
2 to 3 Garlic cloves 
3 tbsp Hung Curd 
Salt to taste 
1/2 tsp Turmeric powder 

Grind all the above ingredients into a fine paste. 

To make the Steamed Paneer 
250 grams Paneer cut into small pieces 
10 Pumpkin leaves chopped 
4 to 5 Green Chillies slit into half and then cut into pieces 
Wet Paste 
2 tbsp Mustard Oil 
A big piece of Banana Leaf - optional 

Take a bowl, add all the ingredients in the bowl, mix all the ingredients together and keep it aside for an hour. Take a container with a lid. Lay the banana leaves at the base of the container, it’s optional. Add the marinated paneer into the container. Close the lid. Take a steamer, add water into the steamer. Keep the container into the steamer. Steam the paneer for 20 minutes. Once done, enjoy this dish with hot steamed rice.