Sattu Ka Paratha ( A protein rich indian flatbread)

Are you a vegetarian and looking for healthy preparations, which are full of protein and also tasty to eat?? then this Sattu ka Paratha is your answer. Sattu for the uninitiated is roasted channa dal powder and it packs a power punch with regards to protein in our diet.

A paratha very commonly made in Bihar and Jharkhand. This sattu ka paratha or savoury indian flatbread is very easy to make and rich in protein.

When Priya Suresh from Priya’s Versatile Recipes, gave me sattu ka atta and green chillies as my secret ingredients, i was stumped. I never realised that sattu ka atta was nothing but roasted channa dal ??? silly of me ..i went to the store and bought it :D. Anyways i started to look out for recipes which use this combination and came upon Sattu Ka Paratha.

Since this recipe is used in Jharkhand..i thought let me write a little bit about one of our newer and younger state. Jharkhand came into existence in November 2000, after it was shaped from the southern part of Bihar. Though relatively a small state, Jharkhand is known to have more than 40% of mineral reserves of India.

A paratha very commonly made in Bihar and Jharkhand. This sattu ka paratha or savoury indian flatbread is very easy to make and rich in protein.

Coming back to Sattu Ka Paratha, one can either buy the powder ready made from a store (like i did) or one can dry roast channa dal and powder it. For vegetarians getting protein into diet is not easy, we get our proteins from lentils, tofu and some diary products. This sattu ( roasted gram flour) is an excellent protein addition to our food. In our house we also use this powder to different dry curries, chutneys, or chutney powder. Did you know that this powder is also used by many a households to make ganji or malt powder to be mixed with milk. There is another very simple way to eat this…mix the sattu ka powder with some ghee and some sugar and that’s it…eat it as a desert…it tastes yumm..

A paratha very commonly made in Bihar and Jharkhand. This sattu ka paratha or savoury indian flatbread is very easy to make and rich in protein.

I made this Sattu ka Paratha for Ssshhh Cooking Secretly Challenge.

shhh-secretly-challenge-image

Print Recipe
Sattu Ka Paratha ( A protein rich indian flatbread)
A paratha very commonly made in Bihar and Jharkhand. This sattu ka paratha or savoury indian flatbread is very easy to make and rich in protein.
Course Breakfast
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 -25 minutes
Servings
people
Ingredients
For the dough
For the filling
Course Breakfast
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 -25 minutes
Servings
people
Ingredients
For the dough
For the filling
A paratha very commonly made in Bihar and Jharkhand. This sattu ka paratha or savoury indian flatbread is very easy to make and rich in protein.
Instructions
  1. Form a soft dough with the given ingredients and let it rest covered in a warm place for 20 - 25 minutes
  2. Filling - add the oil to the sattu ka atta and rub it through so that the oil get equally mixed in the flour
  3. add rest of the ingredients to the sattu ka atta and mix well
  4. If the filling mixture feels too dry, add a little water to bring it all together
  5. Dough- equally portion the dough into 9 - 10 small balls
  6. Flatten the balls in your hand and add about 1 - 2 tbsp of the filling and close the dough edges to form a ball
  7. Rinse this ball in flour and make round flat bread ( like rotis or parathas)
  8. Heat a tava / skillet and add the paratha to it
  9. Once one side gets a little brown color, flip it it and cook the other side
  10. Add oil on both sides to get a nice brown colour on both sides.
  11. Repeat the process with the rest of the balls and filling.
  12. Serve hot with pickle or curd...we had it with rajma sabzi and curd

Cottage cheese stuffed dinner rolls

These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.

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Breads…my one true love…i just love eating them. It could be made from any kind of flour, all purpose or whole wheat or rye…with oats or seeds or just plain..i love them all. Its no wonder that whenever we travel abroad..i just stare at the various boulangeries and order all the breads one by one and..well eat them. The aroma is just so heavenly and inviting isnt it?? This is what i look to create in my small kitchen. I keep experimenting with different type of breads / rolls and try and make them with different stuffings..today i write about a flavourful stuffing with cottage cheese and sweet corn. Here is my Cottage cheese stuffed dinner rolls with sweet corn.

These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.

If you ask any of my friends or if you have been following my instagram journey..it would come as no surprise that i bake breads loafs or buns or rolls quite often. My heart just longs for baking savoury kinds of breads ( i have even dreamt about them :D). I tend to ramble when i start talking about breads 😉

My Trip to Boulangerie

Various breads for breakfast in a boulangerie in Bastille, Paris
Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my… the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple…just 3 things on a bread and yet so much flavour.

Bagel Sandwich with roasted vegetables and cream cheese

Bagelstein also offered a variety of bagels and converted them into mouthwatering sandwiches..Being vegetarians we could only have one kind of sandwich filling – Cream cheese, salad leaves and roasted vegetables…but wow..how does it matter..simple and tasty..that’s how it was. The boulangerie also sold different variety of sourdough breads which we picked up and had for lunch and dinner..yup we are like that !!!




Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my... the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple...just 3 things on a bread and yet so much flavour.

Why cottage cheese stuffed dinner rolls??

Coming back to reality…with a toddler at home, i am always looking at healthy options which are homemade to give her as a snack. These cottage cheese stuffed dinner rolls with sweet corn is an excellent way to get some protein and vegetables into my daughter.

My go to recipe for bread loaf or rolls is this one : Rosemary Rolls . Most of my bread recipes are a variation of this one…in this post i have mentioned the ingredients of the bread dough and have followed the recipe to shape them. You can also have a look at this Video for shaping the rolls.

Print Recipe
Homemade dinner rolls stuffed with cottage cheese and sweet corn
These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1.20 hours
Servings
nos
Ingredients
for the bread dough
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1.20 hours
Servings
nos
Ingredients
for the bread dough
These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.
Instructions
  1. Heat oil in a wok or kadhai
  2. Add the onions and saute them till they are pink in colour
  3. Once the onions are cooked, add the sweet corn and mix well
  4. Now add the salt and different masala powder and mix well
  5. Cover and cook for a couple of minutes at a low flame
  6. Add crumbled paneer (cottage cheese) and mix well
  7. Cover and cook for a couple of minutes
  8. Add chopped coriander for garnis, remove from heat and set aside to cool
  9. Follow the instruction and the ingredients mention above to make a bread dough (without the rosemary)
  10. Let it proof for about 45 - 60 mins or till the dough doubles in size
  11. Knock down the air in the dough and make 6 equal portion of the same
  12. Pat each dough roll flat, place 2 - 3 tsp of the filling in it
  13. Get the edges of the flattened roll towards inside and cover the filling to form a seal
  14. Place the seal side of the dough on the platform and using your fingers and palm..slowly roll the dough into a tight roll
  15. Place the roll in a greased pan and repeat the process with all the dough rolls
  16. Once all the dough rolls are placed in the greased pan, cover with cloth and set aside for 20 -25 minutes for the rolls to double in size
  17. Pre heat the oven /OTG to 200 Degree Centigrade
  18. Brush the rolls with egg yolk or milk and sprinkle the sesame seeds on top
  19. Once the oven is preheated, place the rolls in the oven to bake
  20. Bake for 15 minutes or till the top of the buns get a golden colour
  21. Remove the rolls and immediately brush some salted butter on them
  22. Remove the rolls with a spatula and leave them to cool on a cooling rack
  23. Once they are cool or at room temperature, have thes rolls as is or with a little tomato sauce

Homemade Sambar Powder Recipe: South Indian style

Sambar Powder | A Homemade sambar podi is the quintessential ingredient found in every south indian household – each having their own mix forming the homemade sambar podi recipe

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Homemade sambar powder is the quintessential ingredient found in every south Indian household – each having their own mix forming the homemade sambar podi recipe.

Family recipe of homemade sambar powder resulting in fragrant and tasty sambar

The Samabar does not require any introduction, it is what we South indian families eat almost every day. It is present during breakfast, lunch and sometimes even during dinners. Today I would like to share a little story on how to make Sambar Powder at home. This  recipe is very easy to make and gives the sambar a fragrance that is unbelievable.

It was the year 2003, I was a new bride and had some knowledge in the kitchen area. Having helped my mother in the kitchen, I was not a total failure but the one thing I wanted was to learn making Sambar Powder at home.

My Sudha chithi (aunt) is an amazing cook and I love her sambar. That colour, that bright orange Sambar powder used by her to make Sambar….there have been so many instances in those early days that i would call her up and check with her whenever i had a confusion with regards to a recipe or ingredients to use in a specific dish.

During one of those days, i asked for her recipe of sambar powder and that homemade sambar powder recipe is something i still use and follow. This recipe never fails…its simple and easy to make and best of all it has got passed on to me from my chithi (aunt)

Family recipe of homemade sambar powder resulting in fragrant and tasty sambar

Here it is from my kitchen to yours, a vibrant and lovely orange homemade sambar powder recipe !!!

Family recipe of homemade sambar powder resulting in fragrant and tasty sambar
The mill near our house

In this recipe, we have used two varieties of dried chilli – salem and byadegi. The salem variety are spicy and the skin of these chilli’s are smooth to touch. The Byadegi variety are less spicy and have a very wrinkled texture.

Family recipe of homemade sambar powder resulting in fragrant and tasty sambar

The mixture (recipe shared below) can be powdered in small quantities at home…if one has larger quantities, then a mill is the way to go. I have one near my house and is my go to place to get Sambar Powder ready…

Print Recipe
Sambar Powder | Homemade sambar podi recipe
Family recipe of homemade sambar powder resulting in fragrant and tasty sambar
Cuisine Indian
Prep Time 30 mins
Servings
kilo
Ingredients
Cuisine Indian
Prep Time 30 mins
Servings
kilo
Ingredients
Family recipe of homemade sambar powder resulting in fragrant and tasty sambar
Instructions
  1. Dry roast each ingredient separately in a wok or kadhai (alternatively you can also let the ingredients sun dry for a couple of days)
    Family recipe of homemade sambar powder resulting in fragrant and tasty sambar
  2. Place the mix on paper or on a plate to cool down
  3. Grind to a smooth powder ( I get the entire mix ground at a traditional mill)
  4. Place the powder in a large wide mouthed vessel and let it cool down completely.
    Family recipe of homemade sambar powder resulting in fragrant and tasty sambar
  5. Store in an airtight and use this Sambar Powder for making yummy sambar !!!

A friend and a new Kuzhi Paniyaram batter recipe

Today i will be writing about a friend and a new Kuzhi paniyaram batter recipe…this recipe is quite different from what i use at home. Every Southindian household in India has their own version of Kuzhi Paniyaram batter. Some might make it sweet and then some would make it savoury…which ever the case might be…each one of them would be tasty and crispy and yummy.

“Kuzhi Paniyaram”

A little story on the side

Some people enter your life and …some people you never get to know them and then there are others who enter your life as a neighbour and then become friends forever. Deepa is one such person….a neighbour, energetic person, talkative and loud friend of mine. We talk to each other across balconies !!! When she first shifted to India from USA, the first thing i came to know about her..apart from all that i have already mentioned is that she doesn’t cook. Her mom on the other hand is an amazing cook and it is from these two amazing ladies that i came to know about a new recipe for making Kuzhi Paniyaram. Pssttt…..This family has its roots in TamilNadu, Mangalore and Goa!!!!

Usually the paniyaram in my moms house was something which would get made when my mom is almost done with the dosai batter. Different things such as rava (sooji / semolina), onions, various vegetables  etc would be added to the dosai batter and voila a new snack would be made. But in Deepa’s home..the batter itself was different….so here goes….Kuzhi Paniyaram batter Deepa Style !!! using raw rice instead of par boiled rice..the result is Paniyarams crispy on the outside and uber soft on the inside

 

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A friend and a new Kuzhi Paniyaram batter recipe
Course Breakfast
Cuisine Indian
Servings
Ingredients
Course Breakfast
Cuisine Indian
Servings
Ingredients
Instructions
  1. Soak rice and udal dal with enough water for 4-5 hours
  2. Grind the rice and udad dal in a mixie or grinder into a smooth batter
  3. While grinding add a tsp of salt and mix well
  4. Pour the batter in a large vessel and leave it aside closed with a lid for 6-8 hours to ferment.
  5. Once the batter is fermented, check the salt levels and add as required
  6. Wash the paniyaram vessel well with water and dry it with a cloth
  7. Place the vessel on medium flame on the stove and brush oil into each mold.
  8. Once the mold is hot add the batter and cover it with a lid ( one can use the plain batter or could add all the veggies to the batter and use that).
  9. Once one side of the batter is cooked and has a golden colour, turn the white (wet) side facing down and cook without the lid. ( one can use a spoon to turn the paniyaram over to cook on both sides)
  10. Once both sides are cooked and have a golden colour, remove them from the mold and serve them hot with coconut or tomato chutney.
  11. Repeat the process till you run out of batter 🙂
Recipe Notes

In my blog you can find the following chutney recipes to serve as an accompaniment with these Kuzhi Paniyarams -

  1. Spicy and Sour Green Tomatoes Chutney
  2. Spicy Tangy Sweet Cabbage Chutney 

Do try out the recipes and let me know how you liked them...njoy!!!

Spicy and Sour Green Tomatoes Chutney

This Spicy and Sour green tomatoes chutney is made from using firm and unripe green tomatoes. These sour green tomatoes are loaded with nutrients such as Vitamin C and anti oxidants.

Every day we hear that the vegetables that we consume are either loaded with harmful pesticides or toxic colours. The look of the vegetables and the rich colours seem to have a better sale value than the health of the population. I guess that’s why slowly lots of people from the cities are looking at growing their own vegetables organically. One such person that i know is my neighbour Karthik. Karthik is very passionate about organic farming and because of his efforts i got to buy really good quality green tomaotes, raddish (mooli), Palak ( greens), amarnath greens etc.

While growing up, green tomatoes was easily available in the market and amma always used to make a kootu variety with it. This time around my help at home Nanjamma, told me about a chutney recipe that they make in their hometown near Kadur. A chutney which is spicy and sour and a little sweet too because of the sauteed onions.

And in the middle of this blog…my daughter also wanted her kitty to be featured in the blog…so here she is 🙂

Kitty and tomatoes

Print Recipe
Spicy and Sour - Green Tomatoes chutney
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a pan, take a tsp of oil, add the chillies and tomoatoes and cook them with some salt.
  2. In a mixie, add the coconut, jeera and garlic and grind to a smooth consistency with some water.
  3. Add the cooked (cooled) tomatoes to the coconut mix and grind it all together.
  4. Once ground, remove the mixture in a serving bowl.
  5. For tempering: Take the rest of the oil, add mustard seeds to the oil. Once it splutters, add the sliced onions and saute them till they are soft and pink in colour.
  6. Add this tempering to the chutney and mix well. (Check if salt is required and adjust according to taste)

Traditional Gujarati Dudhi Handvo – A Savoury cake with Bottle Gourd

For this round of cooking as part of   Shhhhh Cooking Secretly Challenge, i was paired with Avin S Kohli. Avin gave me Dudhi / bottle gourd and ginger as my secret ingredients. The only thing that came to my mind was my favourite savoury recipe from the land of Gujarat: Traditional Gujarati Dudhi Handvo – A savoury cake with bottle gourd. The handvo can either be made in a traditional handvo vessel or can be made in a pan…one can also bake it. For this recipe i am using a traditional handvo vessel.

The handvo vessel is made up of two parts, the bigger vessel in which the batter is poured and the smaller portion in which the sand is added. The hole through middle of the vessel lets the heat from the gas to the batter and lets the batter cook and the sand indirectly heats the batter.

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Gujarati Doodhi Handvo - A savoury cake with bottle gourd
traditional dudhi handvo
Cuisine Indian
Servings
Ingredients
Cuisine Indian
Servings
Ingredients
traditional dudhi handvo
Instructions
  1. Mix all the ingredients (include 50 gms til and 1 tbsp of oil) and soak for 4 -5 hours.
  2. Grease the handva vessel with oil from the inside and pour the batter into it. Add the remaining til and oil on top of the batter...
  3. Pour dry sand in the smaller/lower part of the vessel and keep aside...
  4. Keep the the vessel with sand on low flame and then put the bigger vessel on top of the smaller vessel and close the lid and let it cook for a couple of hours or till the batter is cooked.
  5. To check whether the handwa is cooked or not, take a clean knife and dip into the handwa...if the batter does not stick to the knife then it means that the handwa is cooked and ready...
  6. To remove the handwa, slowly slice it into big pieces (after it cools a little bit) and lay it on a plate and serve with chutney...
  7. Serve with green chutney or have it as it is...
Recipe Notes

It might sound a bit complicated but the end product is really delicious to eat...

Happy Deepawali to everbody...Hope everybody has a a happy and safe diwali..

Healthy Instant Ragi and Oats Dosa

This delicious Oats and Finger Millet Dosa is both easy to make and so healthy to eat!

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Breakfast is my favorite meal of the day, but every now and then, I wish for a recipe which is healthy, made easily and is not time consuming. This dosa was made by adding things already available in my pantry and voila we had a healthy instant Ragi Oats dosa recipe.

Breakfast is my favorite meal of the day, but every now and then, i wish for a recipe which is healthy, made easily and is not time consuming. This dosa was made by adding things already available in my pantry and voila we had a healthy instant ragi oats dosa recipe

My family (which is quite small and includes hubby and daughter), love having a heavy breakfast. Most days we have bread and omelette or some kind of dosa. Dosa in any form is a big hit in our house. Masala dosa, plain dosa, adai, vegetable dosas. As you can see, we are big freaks when it comes to dosa.

Recently we went to my cousin’s place for the weekend; by the time we came back home it was too late in the night and I could not really decide on what I would make for breakfast.

Morning came and I just opened my pantry and fridge and decided to make something instant but homemade but healthy…well that’s quite a challenge when you don’t have time on hand and you have a cranky 4 year old who wants to eat cheese right at that moment !

Anyway, long story short, this dosa was literally made using items in my pantry on a Monday morning and in a hurry. So it is easy and it is simple to make – A healthy Instant Ragi and Oats Dosa.

Why Healthy Instant Ragi Oats Dosa ?

Having been in Karnataka for more than 12 years, Ragi is a staple in our food. Ragi or Ragi flour is very good for our health – it helps control diabetes, helps with weight loss. It is also loaded with calcium, but more than anything , it makes up for a very versatile ingredient.

Oats on the other hand just like ragi flour is gluten free and  loaded with vitamins, minerals and fibre. Bringing these two together in one recipe is an ideal way to get loads of goodness in our diet

This Healthy Instant Ragi and Oats Dosa can be paired with any spicy chutney or podi of your choice.

Don’t miss my other healthy breakfast recipe: Home Made Whole Wheat & Oats Burger Buns 

Print Recipe
Healthy Instant Ragi and Oats Dosa
Healthy Instant Ragi and Oats dosa
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Mix all the dry ingredients in a big bowl and keep aside
  2. In a food processor / mixie, grind green chillies, ginger and jeera to fine paste
  3. Add the curd and green chilly mixture to the dry ingredients and mix well to form a thick batter.
  4. Add a little water to the thick batter to get dosa pouring consistency and leave it for 10 minutes.
  5. Make dosas with this batter on a hot tawa and serve with chutneys or molagai podi (gun powdwer)
Recipe Notes

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WBB#22 May Mango madness – Mango crepes

The day that i heard of Mango madness, i knew i had to make the lovely crepes and post it….the king of all fruits was an obvious choice as a stuffing for the crepes

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WBB#22 May Mango madness - Mango crepes
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix the maida, eggs, salt, sugar, water, melted butter and milk to form a nice batter.
  2. To make the stuffing, heat a little butter (1 tsp), add 1 tsp sugar and add the fruits and let the sugar-butter liquid quote the fruits. mix it once and set aside....
  3. Take a non stick tawa, coat the tawa with little butter and pour the batter on the tawa with a ladle.
  4. Smear it to make a thin dosa out of it...
  5. Cook on one side and then flip it to cook on both sides....
  6. Stuff the fruits and present it warm or cold to one and all...
Recipe Notes

This is my contribution to  WBB#22 May Mango Madness by Arundati