Wednesday, January 31, 2018

Rice Pakoras / Chawal Ke Bhajiyae - Chattisgarh Cuisine

     For this month's Ssshhh secretly cooking , we have to cook the dish from the State Chattishgarh . It is known as the rice bowl of India and has a rich tradition of food culture.Most of the traditional and tribal foods are made of rice , rice flour , curd and a variety of green leafy vegetables.
  I was paired with Priya Satheesh of Priya's Menu . She gave me Rice fl our and cumin seeds as my secret ingredients. I made this crunchy Rice pakoras with the secret ingredients. 

Requirements : 
2 cup rice flour 
1 onion 
1/2 cup curd 
1 tsp cumin seeds 
4 green chilli 
A handful of chopped coriander leaves
Water as required 
Salt to taste 
Oil for deep frying 

Method : 

Peel the skin and Chop the onion.
Chop green chillies or grind to fine paste .
Mix rice flour , salt , onion , cumin seeds , chopped coriander and green chillies together.
Add in the curd and mix well.
Sprinkle little water at a time and mix the batter to get the required consistency- usual pakora consistency.
Check the salt , if required add more.
Heat oil in a kadai and drop a spoonful of batter , fry in a medium flame till golden brown.
Serve hot rice pakoras with tea.
When served hot the pakoras are more crispier . If the pakoras are cold , it will be less crisp.But both tastes good.

Wednesday, January 24, 2018

Carrot Onion Uthappam - Jackfruit 365 Review

  Carrot onion Uthappam is one of my favourite recipe. I like have this uthappam with coconut chutney.I used a cup of Jackfruit 365 flour with the dosa batter to make this uthappam. 

 Jackfruit is one of my favourite fruit. Jackfruit is one among the three fruits which are offered to god during tamil New year . Mukkani ( Ma , Pala , Valai ) - They are Mango , Jackfruit and Banana.

  I made this Uthappam by mixing one part of Jackfruit flour to two part of batter. There was no variation in taste and colour. 

Requirement : 

2 cup dosa batter 
1 cup Jackfruit 365
water as required
Salt to taste
1 tbs vegetable oil
1 Onion
2 Carrot
3 green chili 

Method : 

In a bowl mix together the jackfruit flour and dosa batter . Add required water and salt to get dosa batter consistency .

Mix well and let it ferment for half an hour.

In the mean time , chop the onion finely and grate the carrot.

Chop the green chillies , you can avoid green chillies if the uthappam is for kids.

Heat the griddle and pour a laddle full of batter , spread into a thick dosa. 

Sprinkle grated carrot , onion and green chillies.

Spray oil on the uthappam and cook on medium flame. 

Turn over and cook the top side too.

Carrot Onion Uthappam is ready to serve. 

Serve with coconut chutney and tomato chutney.

Jackfruit365 packs are freeze dried from the premium quality Jackfruits sourced at the peak season . Whole Jackfruits are peeled , processed and packed at facilities fully certified for the highest safety standards for Americas , European Union , Japan and Australia to ensure we offer the best quality expected in your kitchen. 

Benefits of Jackfruits365

  Easy to cook from a reseal pack , easy storage for  365 days , quick rehydration in minutes and the closest you can get to the real king of fruits and jack of fibre.

Tuesday, January 9, 2018

Authentic German Pretzels#BreadBakers

For this month’s Bread Bakers The theme choosen by Stacy of  Food Lust People Love is to make Pretzels - Creative Pretzel , traditional Pretzels or bake the pretzels of our choice.


   A Pretzel ( German : Breze(l) ) is a type of baked bread from dough most commonly shaped into a twisted knot. Pretzels originated in Europe , possibly among monks in the Early Middle Ages.


 The traditional pretzel shape is a distinctive nonsymmetrical form , with the ends of a long strip of dough  interwined and then twisted back into itself .



  Salt is the most common seasoning for pretzels , complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor through the Mallard reaction. Other seasonings include cheese , sugars , chocolate , glazes , seeds or nuts. There are several varities of pretzels , including soft pretzels , which must be eaten shortly  after preparation and hard baked pretzels , which have a long shelf life.

  I made Pretzels for the first time , so I was  nervous whether I will be able to do . 

Requirements :

3 1/2 cup all purpose flour
2 tbs Instant Dry yeast
1 cup Brown sugar 
1 tsp Salt 
1 1/2 cup of Lukewarm water 
Coarse Sea salt for sprinkling 

For soda Bath : 

2 tbs Cooking soda 
6 cup water 

Method :
Mix together flour , brown sugar , yeast and salt in a large bowl. Add in the lukewarm water and mix well.

Knead the dough well for about ten minutes or till the dough becomes soft and supple.

Cover the bowl and let the dough double in size for about one and half hour.

Delate the raised dough and divide into nine equal parts.

Roll each part into rope  by using fingers of both hands about 30 cm. 
Fold the length of the rope into half , then twist the two pieces around each other before pressing the loose ends together.
Then pass the joined ends through the loop at the top. Press down on the dough to secure the twist.

For more shaping of pretzels see here

Shape all the pretzels in the similar method.

Arrange on the baking tray and let the pretzels for second rise say 30 minutes. 

Fill a saucepan with water , mix in cooking soda and let it boil.

The water should be rolling boil. Lift a pretzel and slip it carefully into the boiling water . 

Boil the pretzel until it floats about 30 seconds and turn over with spoon and boil for another 3o second. 

Using a slotted spoon , take off from water and place on the baking tray. 

Repeat with the remaining pretzels and place each 2 inch apart. 

Sprinkle each pretzel with the coarse salt and bake on the preheated oven @ 200*C for 20 minutes or until deep golden brown. 

Take off oven and let it cool on wire rack. 

After completely cools wrap each pretzel separately .

Note :

The malt syrup is used to give the pretzels brown colour , we can use brown sugar if malt syrup is not available.

In some of the authentic pretzels they use beer , but i didn't use it.

  • Authentic German Pretzels from Sara's Tasty Buds

  • Ballpark Pretzels from Karen's Kitchen Stories

  • Beer Pretzels from Passion Kneaded

  • Buttery Pretzels from Ambrosia

  • Cheddar Garlic Soft Pretzels from Palatable Pastime

  • Cinnamon Sugar Pretzel Bites from Cook's Hideout

  • Cinnamon Toast Pretzel Twists from Hostess At Heart

  • Double Soda Pretzels from Food Lust People Love

  • German Pretzel Rolls from All That's Left Are The Crumbs

  • Honey Mustard Snack Pretzels from Cindy's Recipes and Writings

  • Pretzel Dogs from Sneha's Recipe

  • Pretzel Sticks from A Day in the Life on the Farm

  • Saffron Pretzel Rolls from The Schizo Chef

  • Soft Whole Wheat Pretzels from What Smells So Good?

  • Sourdough Soft Pretzels from Baking Sense

  • Whole Wheat Pretzel Bites from I camp in my kitchen

  • Badge and blurb


    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

    We take turns hosting each month and choosing the theme/ingredient.