QUICK BREAD UPMA WITH MOONG DAL / SPROUTS

Sprouts Bread Upma

Upma is a staple breakfast in India. The reason this breakfast is so loved is because it doesn’t need soaking, fermentation process and that it can be made with any leftover items. Add your choice of veggies and a power packed breakfast is ready. Usually when a packet of bread is bought there is always leftover. Use those leftover slices to make this quick, healthy and delicious Sprouts Bread Upma. This is also a perfect tiffin recipe. Now that the kids schools are about to re-open keep your tiffin recipes ready.

I have added cooked green gram or moong dal to add to the protein quotient. Do try it and let me know if it is a hit in your dining table.

Sprouts Bread UpmaINGREDIENTS:

Leftover bread slices – 4

Ghee – 2 tblspn

Mustard Seeds – ¼ tsp

Turmeric Powder – ¼ tsp

Red chilli Powder – ½ tsp

Tomato – 1 big ripe

Tomato ketchup – 2 tblspn

Cooked moong dal – 2 tblspn

Chopped Coriander leaves – 2 tblspn

Onion – 1 medium

Oil – 2 tblspn

Curry leaves – 1 stem

Salt to taste

INSTRUCTIONS:

  1. Take leftover bread slices.
  2. In a pan toast the bread slices with ghee.
  3. Then cube the bread slices.
  4. In a kadai, heat oil.
  5. Once oil is hot splutter mustard seeds.
  6. Add chopped onion and saute till translucent.
  7. Drop in curry leaves.
  8. Put in chopped tomato.
  9. Cover and cook till the tomatoes have wilted or turned soft.
  10. Now mix in turmeric and chilly powder.
  11. Stir in ketchup.
  12. Add the cooked moong dal.
  13. Season with salt.
  14. Now mix in cubed bread pieces.
  15. Cover and cook for another minute. Let the water evaporate.
  16. Garnish with chopped coriander leaves. Your Sprouts Bread upma is ready.

NOTES:

  1. Use butter to toast the bread if desired.
  2. You also skip toasting the bread but toasting it gives it a crunch and added flavour.
  3. You can add sprouted moong as it is too without cooking for bring up the health quotient.
  4. Be careful about salt since bread and ketchup already contains salt.Sprouts Bread Upma

 

STUFFED BUNS

1Hey There. How is it going ? Well we have been in and out of sickness. The official sickness season is here and can expect one or the other in the family to be sick. So currently, I can’t hear properly from one of my ears, my nose is gone on hartal and does not smell anything, my voice is more like croaking and every muscle is refusing to co-operate with me in my daily chores.

Anyways moving on today’s recipe. When I saw this recipe on my friend blogger’s news feed I immediately wanted to try it for 3 reasons. Firstly it is like a fusion of wada pav. Except the wada need not be fried here and instead it is stuffed and baked. Secondly, it is a snack in itself. You do not need anything else to go with. Okay you can have it with ketchup but that’s it. Third and most important. It is not completely maida instead it is mix of both maida and wheat buns. Good isn’t it?

So make it, bake it and enjoy it.

3RECIPE SOURCE – Click here

INGREDIENTS:

Wholewheat flour – 1 cup

All purpose flour – 1 cup

Instant yeast – 1 tbsp

Salt – 1 tsp

Sugar – 2 tbsp

Lukewarm water (approximately) – 1 cup

Olive oil – 2 tbsp + more to brush.

FOR STUFFING:

Potatoes – 2 medium (350 gm), boiled, peeled and mashed

Oil – 1 tsp

Cumin seeds – ½ tsp

Ginger garlic paste – 1 tsp

Turmeric powder – ¼ tsp

Chilli powder – ¼ tsp

Garam masala powder – ¼ tsp

Amchoor powder – A pinch

Chopped coriander leaves – 2 tbsp

INSTRUCTIONS
  1. First let’s prepare the bun dough. Mix the dry ingredients. Add water slowly and knead to a smooth dough. Add the olive oil and knead to incorporate.
  2. Transfer to a clean oiled bowl,close  and allow it to double in size, around one hour.
  3. In the meantime, let’s prepare the stuffing.
  4. Heat oil in the saucepan and crackle the cumin.
  5. Fry the ginger garlic paste and saute till raw smell leaves.
  6. Add the mashed potatoes. Add turmeric,chilly, garam masala and amchoor powders and give it a good mix.
  7. Add salt.
  8. Allow to cook on low flame for five minutes.
  9. Mix in the coriander leaves and switch off. Allow to cool.
  10. Once the dough has doubled, punch down and knead for another couple of minutes.
  11. Grease a baking pan and set aside.
  12. Divide the dough and the filling into six portions.
  13. Slightly roll one dough portion into a circle. Spoon in one portion of the filling and shape into a bun. Place it on the greased pan.
  14. Repeat with all the buns and filling.
  15. Brush the top of the buns with some oil. Cover and allow it to proof for 25 minutes.
  16. Meanwhile preheat the oven to 180 degrees.
  17. Bake for 25 minutes until the top looks golden brown and is smooth to touch.
  18. Pull out the buns and brush on the top with little more oil while still hot.

Serve hot with ketchup or even tamarind chutney.

2

 

WHOLE WHEAT EGG LESS BREAD

2Holla. I find baking stressful. Because baking is a science and not art like cooking. You cannot adjust your recipe in between. Sometimes you cannot even see what’s happening in baking. Hence, I find it stressful. Add on it the fact that there will be more number of utensils to wash than in cooking. 😉

But you should never stop trying isn’t it? I make sandwiches for tiffin. Or a quick toast with omelette is also a good breakfast option. Hence, I like to have bread in my pantry. However, I do not like the idea of purchasing bread. Hence, I began baking breads.

So this is a whole wheat egg less bread. The difference is clearly evident when compared to flour/ maida bread. Flou/ Maida has that glutten that gives the elasticity in the white bread we enjoy. But we all know how dangerous and unhealthy that is for us. So I don’t completely avoid maida but try to whenever I can.

Hope you would give it a try and let me know your opinion.

3INGREDIENTS:

Wheat flour – 3 cups

Dry Yeast – 1 tsp

Luke Warm Water – if required only

Luke Warm milk – 11/4 cup or as per needed

Sugar – 1/2 cup or as per needed

Salt – 1/2 tsp

Olive oil – 3-4 tblspn + for pan greasing

INSTRUCTIONS:

  1. In a small bowl take milk and mix sugar in it. Add in yeast and let it sit for 5 minutes for proofing. (you will see small bubble and cloudy texture at top of bowl)
  2. In another bowl take flour and add salt.
  3. Mix well.
  4. Make a well in the center of the bowl and add the yeast mix in.
  5. Combine all together to form a dough.
  6. Add olive oil and knead again into a smooth dough. (If your mix is dry add little lukewarm water)
  7. Place the dough in the bowl and cover and let it proof for one hour in a warm place.
  8. After one hour open the bowl and check if it has doubled in size.
  9. Take the dough out and start punching. This ensures the air incorporated in the dough is punched out.
  10. Kneed again for 5 minutes.
  11. Shape it like a bread loaf and place it in a greased bread loaf pan.
  12. Cover with a cling wrap and let if proof again for another hour.
  13. In the last 10 minutes of the proofing time, pre- heat up the oven at 220 degree celcius.
  14. Bake for 20-25 minutes.

 

NOTES:

  1. Let the bread pan cool for 20-25 minutes.
  2. Remove the bread from the pan and cool on a wire rack.
  3. Let the bread cool down completely before slicing.
  4. Sprinkle some sunflower seeds or any other seeds of your choice on the top.1

 

 

MULTI GRAIN PRESSURE COOKER BREAD

Have you heard the story of the spider who tries to weave his web. He falls down umpteen number of times but still stands up and tries again until he builds up a beautiful web.

You may be asking why am I narrating this kids story. Because these stories are what prepares you for life. I have been wanting to bake breads, biscuits at home. But because of ‘n’ number of times my microwave has tripped of my meter as soon as I put it in convection mode, I was almost dejected. Still a voice deep down my heart convinces me to try again. In a pressure cooker. So I got up searching and found a recipe. Yay. But is that it? Again I struggled to pull up my guts to try. You know how saddening is the feeling when you make something from all your heart, energy and ingredients and when it flops to just discard it.

So last weekend, I was preparing my mind to try this recipe. I read the recipe many times. Saturday went by. Then Sunday by afternoon after finishing other chores, I was again deciding whether I should go for it. Then somehow on a whim I decided to go for it.

The original recipe asked to place the bread pan on a closed bowl full of water in the pressure cooker filled with water. So when the water started boiling and the bowl started tilting and making noises I got scared. I tried adjusting the bread pan but it was shifting from one of the cooker to the other. I thought this isn’t gonna give even cooking. Frustration seeped in and I switched off the flame.

But somehow I was reluctant to let it go. After all I was doing it for my family and my son. So I removed the bowl and placed a small stand and on it placed the bread pan. And tried to bake with fingers crossed. I was walking from hall to kitchen waiting for 20 minutes to be over and finally see the end product.

And the end product was successful. Yay. Next time I am gonna bake a completely healthy wheat bread and take more pictures so it is easy for your experience.

So go ahead and give it a try. Ping me or comment if you have questions. Happy to help.

It is okay if you do not have bread loaf pan (rectangular). If you have regular cake pan that fits properly inside your cooker that would do too.

img_0525INGREDIENTS:

All purpose Flour/ Maida – 150 gms

Wheat flour/ Atta – 100 gms

Oats Flour – 50 gms (powder the regular quick cooking oats in blender)

Olive Oil/ vegetable Oil – 3 tsp

Baking powder – 1 tsp + 1/4 tsp

Sugar – 1 tsp

Salt to taste

Water as required

Butter as required

INSTRUCTIONS:

  1. Sieve maida, wheat flour, baking powder into a bowl.
  2. Add oats flour, sugar and salt and mix well.
  3. Add olive oil and mix well.
  4. Using little bit of water knead it to a dough. Don’t overwork the dough. It should not be sticky nor it should be very dry.
  5. Shape it in a bread loaf form.
  6. Grease your pan with butter and place the bread loaf in.
  7. Heat your pressure cooker with 2-3 cups of water. (Based on your stand size and your pressure cooker. The water quantity should be such that it should boil till your bread it baked and not get completely evaporated. )
  8. Place your stand inside the pressure cooker such that the stand is just submerged.
  9. Keep the pressure cooker on high flame.
  10. Wait for 2 minutes.
  11. Now place your bread loaf pan on the stand. (be very careful while placing or removing the pan as to not burn your hands. Make use of mittens or tongs)
  12. Take the pressure cooker lid and remove the gasket (it is the black rubber ring). Also remove the whistle.
  13. Place the pressure cooker lid on and bake on high heat for 20 minutes.
  14. After 20 minutes open your pressure cooker and insert a spoon or knife. If it comes out clean it is baked.
  15. Switch off and bring out the pan to cool.
  16. Let it cool completely before slicing it.

TIPS:

  1. After the bread is baked the top will look like it is gooey from top. Don’t worry after it is cooled it will look fine.
  2. Since it was my first attempt I did not add nuts or dry fruits.
  3. Keep watching on the pressure cooker. If the slight hissing sound from the whistle nozzle disappears that means the water in the pressure cooker has evaporated and the bottom may start burning soon. Open the pressure cooker and add some water in that case.
  4. The brown crust will not be achieved in this type of baking. But in any case most people don’t like them.

Do try it and let me know how it turned out. Next time I am planning to avoid maida and include banana. Do tune in.img_0526

PS: I am not very happy with the pictures. Next bread recipe I will include more and good pictures.

 

 

POTATO PEAS SANDWICH

2Sandwich. The age old quickie snack that appeals to almost everyone. You can fill your choice of stuffing. Nowadays you get different types of bread to. Nuts crusted bread. Whole wheat bread. Oats bread. Bran bread. Flavored bread. Honey bread. Italian bread.

When I was growing all I know about bread was white milk bread and tutty fruity bread. It used to be 7 Rs per pack. The pack cover had colorful diamond shapes. Does anyone recall such bread packets. The only bread recipes that was cooked at home was bread omelette or bread butter jam.

Anyways moving on to today’s recipe this is a simple stuffing of potato and green peas. I have used my Dates Chutney to give extra zing to the sandwich.

INGREDIENTS:

Bread Slices – 4

Potato – 1 medium

Frozen green peas – 1/2 cup

Chat masala – 1 tsp

Chilli powder – 2 tsp

Coriander powder – 2 tsp

Dry mango powder – 1 tsp

Pepper powder – 1/2 tsp

Fennel seeds – 1 tsp

Dates Chutney – 2 tblspn

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Heat a kadai and add oil.
  2. Once oil is hot splutter fennel seeds.
  3. Add chopped potatoes and green peas and stir for 1-2 minutes.
  4. Add all the masalas, salt and 1/4 cup water.
  5. Close and let the potatoes and green peas cook.
  6. Once they are cooked if excess water remains let it evaporate by cooking without lid.
  7. Let it cool. Once cooled mash them nicely.
  8. Take 2 bread slices.
  9. Spread butter on one side of the bread slices
  10. On one bread spread this stuffing (on the non-butter side)
  11. On another bread spread the dates chutney generously.(on the non-butter side)
  12. Keep them both together and place it in a sandwich maker. If you do not have sandwich maker then you can toast it on tawa too.
  13. Once nicely toasted cut the sandwich as you like and serve.

Optionally you can add green chutney and/or cheese too. This sandwich is tangy, sweet and spicy that tingles your taste buds.3

FRENCH TOAST

1I have lots of feelings and memories attached to French toast. This post is dedicated to my dad. Both my parents were working and my father used to go and reach earlier home than mom. Evenings he used to prepare some quick snacks for us. One of the snacks used to be French toast with a glass of milk.

Dad’s are special people. They don’t express much but their love and care is unconditional. This post is to revisit those memory lanes.

This is also good for toddlers as finger foods. Since it has egg and milk it is super healthy. The bread I have used is wheat and oats bread.

2Here goes the recipe with my twist,

INGREDIENTS:

Bread – 2 slices

Milk – 1 tablespoon

Egg – 1 beaten

Sugar – to taste

Cinnamon Powder – a pinch

Butter /ghee – To toast

Powdered sugar – to sift on toast (optional)

3INSTRUCTIONS:

  1. Beat eggs in a bowl with milk, sugar and cinnamon.
  2. Heat a griddle/tawa and when hot melt some butter.
  3. Take bread slices and dip it once in the egg batter.
  4. Place it on the griddle/tawa.
  5. Once the bottom is slightly browned turn it other side.
  6. When both sides are browned transfer it to a plate.
  7. Sift powdered sugar over it. (optional)

You can serve it with warm milk, honey, syrup, fresh fruits, etc. Or you can have as it is.

4

 

POTATO BURGER FOR TODDLERS

3 NI was wondering for toddlers how to prepare sandwich – say a veg burger? I cannot put slices of cucumber, tomato and maybe mayo and give them for lunch. For sure they are not going to eat it or they will have difficult time to eat it. Hence, I got thinking. My son like most kids love potato. So I thought of stuffing potato inside the burger along with some ketchup. I made 2 varieties of it. One with ketchup and 1 with jam. My son loved the one with jam.

So here goes the simple recipe.

INGREDIENTS:

Small Burger Bun – 1

Potato – 1 medium

Chilly Powder – 1 teaspoon

Chat Powder – ½ teaspoon

Coriander Powder – ½ teaspoon

Butter – 2 teaspoon

Salt – As per taste

Jam/Ketchup/Cheese – To spread

INSTRUCTIONS:

  1. Slice from middle of the bun thus making it 2 pieces.
  2. Slice potatoes thinly.
  3. Wash it in water properly.
  4. In a bowl add chilly powder, chat powder, coriander powder and salt( make sure salt is less as the butter will have salt) and mix thoroughly.
  5. To this add the potatoes and toss such that the masalas coat the potatoes properly.
  6. Heat a griddle or a tawa.
  7. Spread some butter on both sides of both bun pieces. Toast it on tawa and keep aside.
  8. Heat some butter and spread the potatoes one by one on the tawa.
  9. After a minute turn the potato slices to the other side to be cooked.
  10. Once cooked remove all the potatoes.
  11. Now assemble the burger. Take the 2 pieces of burger and spread jam/ketchup/cheese spread.
  12. Place the potato pieces in between the pieces of the bun and serve.

2TIPS:

  1. Healthier option would be to use sweet potato.
  2. The more thinly the potatoes are cut the crispier it gets. The kids will love the crispiness factor when they bite into the burger.
  3. You can also place a simple egg omelette to make it more wholesome.

HOMEMADE APPLE JAM

3First things first. I want to thank the person who invented jam. It is such a go-to option for busy parents. It is so versatile to be enjoyed with anything – roti, bread, pancake, cakes, muffins, etc.

I don’t know why I didn’t try this before. You can easily make your jam at home without any preservatives. The ones that you get in stores are loaded with high sugar. I remember during Christmas time, one day when I woke up, I found jars of jam prepared by mom. Out of innocence I asked her where did these jars came from and she replied Santa had visited while I was sleeping and he gave jam for me. It used be the yummiest jam I ever tasted. It was guava jam.

Lately I have not been keeping well. My parents had come to visit me and they got lots of fruits including apple. I was thinking of what to make of them to finish it when I thought of jam. My colleague told me that her son does not have apple sauce because it tastes like medicine. Before making this jam I thought maybe it will taste the same as apple sauce. But I was pleasantly surprised when I tasted it. It was nothing like apple sauce and tasted very good. My son loved it. Sometimes when I am in a hurry I prepare roti and spread a generous amount of this jam.

2INGREDIENTS:

Apple – 1 cup

Sugar – ¾ cup

Lemon Juice – 1 tbsp

INSTRUCTIONS:

  1. Wash, peel, core and grate the apples.
  2. Add half cup water and cook the apples.
  3. Once cooked add the sugar and let it dissolve.
  4. Transfer it to a kadai and keep stirring.
  5. There will come a point when it will start leaving the sides. That means it will get thick and will not stick to the kadai.
  6. Add the lemon juice now. Keep stirring for another half minute and then switch off the flame.
  7. Once cooled store in airtight jar.

4TIPS:

  1. You can avoid grating the apples. Just chop them in small pieces and once cooked mash them. It is fine if you have some chunks too.
  2. I had sweet apples. So I did not add much sugar. Adjust your sugar according to your taste.

You can use this jam as a spread for breads, rotis, pancakes as I have used in my pancake post. Do try this lovely golden coloured apple jam and surprise your kids.