WHEAT +SWEET POTATO DOUGHNUTS + BREAD ( 2 healthy recipes)


Another sweet potato delight, from my kitchen!

The remaining breakfast of sweet potatoes and

coconut,was triggering my brains to make

something new with it and finally rested upon

making sweet potato bread. I couldn’t separate

the coconut from the potato,so gave it a nice

mash,and added to the normal bread making

process. The bread was amazingly soft ,and the

doughnuts too.Finally ,a healthy doughnut with

a vanilla butter glaze.

This amount is for a loaf of bread and 10

doughnuts

INGREDIENTS

1-2 cups of mashed sweet potato

3-4 cups wheat flour

2 tsp yeast

2 tsp sugar

Lukewarm milk / milk +water

2-3 tblsp flax seed powder ( optional)

A pinch of salt

Olive oil / butter

METHOD

First mix the yeast, water and sugar in the

mixing bowl.

Add the mashed potato and the rest of the

ingredients , except the oil and knead to a soft

dough for 10 minutes. Add oil and knead again

for another five minutes.

Cover and set aside . Once you see the dough,

doubled in size ,turn over into a floured board

and make 3/4 of the dough into a loaf shape,

and transfer to a loaf tin . After it rises in the

tin, bake in a 200C oven for 20 – 30 minutes.

Make doughnut shapes from the remaining

dough ,and fry in oil till golden brown and

glaze.

For the vanilla butter glaze

1/4 cup powdered sugar

25 gm melted butter

Vanilla essence

a little milk

Mix all the ingredients to a smooth syrupy

texture .

Dip each doughnut and allow to cool.

Variation: I added salted caramel syrup to a

little portion of the dough and dipped in glaze .

It was melt in mouth doughnuts ,so do try this

healthy doughnut and comment !

(I have added only light glaze in the photo )

DINNER ROLLS


Dinner rolls with a white sauce garlicky smear!

When it comes to bread or pizza dough , I don’t

follow recipe,it’s the amount my eye ,mind,and

hand actions direct me !😃

So,it’s like winding my brain to write the

recipe .

This was a more than quick dinner . All done

within 45 minutes.Thanks to my mixer. The

result was ”super soft”.

This time I tried adding a little curd ,but it

didn’t seem to give vast changes.

Anyway ,to the recipe now .

INGREDIENTS( 8-9 portions)

4-5 cups flour

Lukewarm water (1 cup)

Lukewarm milk(1/2 cup)

2 tsp yeast

2 tsp sugar

2 tblsp curd

1/4 cup olive oil

1 tsp salt.

METHOD

Add a little lukewarm water into the mixing

bowl,and add sugar and yeast.Sprinkle 2-3

tblsp of flour ,cover and allow to ferment .

Once you see the bubbles,add the rest of the

ingredients except oil and knead well.

Next ,add olive oil and knead well (when you

pull the flour with your hands it should not

snap)

Even if the flour is sticky do not add more flour

(You can adjust after the dough rises)

Cover and allow to rise double ( in a warm

place)

After the rise ,just add some flour onto a

kneading board , divide into portions .

Makes shapes of your choice,and allow to rise

in the baking tray.

Brush the tops with egg yolks and bake in a hot

200C oven for 20- 25 minutes.

For the garlic smear

25 gm butter

1 tsp flour

4-5 tblsp milk

1 green chilli /chilli flakes(I used pickledgreen

chillies)

1 tsp finely chopped garlic

Salt to taste

You can add herbs ( thyme ,parsley)if you like

Method

Heat butter , add garlic and flour , and the milk

till it lightly thick .

Smear this on the hot bread and serve.

You can add cheese for a variation

CHEESE ‘N’SPINACH WHEAT FLOUR BUNS


Buns for a meal is comfort food .Less hassle in

serving and eating it too….. I used cream

cheese and cheddar cheese ( unprocessed),but

if you want more richer flowing cheese ,do use

Mozzarella cheese.

The filling is only a mix in a bowl,so it’s easy

and quick to make .

One healthy point I would like to highlight :

Please do not use processed cheese.

INGREDIENTS

4 cups wheat flour

1/2 cup all purpose flour ( optional)

2 tsp rapid rise yeast / dry yeast

1/2 cup lukewarm water

2 tsp sugar

1 egg

2-3 tblsp olive oil

1 tsp salt.

METHOD

First mix yeast ,sugar and warm water together

Once you see it has risen to a bubbly mix,only

then mix in the ingredients,except oil .

Mix well to bind to a soft sticky dough ( use

warm water to bind).

Now add the olive oil ,and knead for (10

minutes in mixer,15-20 minutes if you are

mixing by hand). Cover and set aside to rise

double.

After the rise,punch the dough down,and

lightly knead for 5 minutes .Cover and start

making the filling.

For the filling

Any cheese you like.

A bunch of Palak/spinach leaves cut.

2 green chillies chopped fine ( I used pickled

green chillies )

A little grated nutmeg

Pepper and salt to your taste.

1/2 tsp cummin seed powder. ( optional)

Method

Mix all the ingredients together and use as

filling.

Divide portions of the dough.Roll lightly and

keep filling and make your desired shape and

style.

Brush the tops with beaten egg yolk

Bake at 200C for 20 minutes!

CAPSICUM ALOO PARATHA +KOKUM MINT CHUTNEY


It’s stuffed roti with ground capsicum ( no

green chillies) and mashed potato with a sweet

tangy chutney.

I have posted aloo paratha recipe before , but

this one is a little different from that recipe.

As it was the menu for dinner , I wanted to

make a less spicy one.With a sprinkle, of ajwain

and dried fenugreek leaves,the aroma and taste

was excellent with the kokum ( garcinia

cambogia)chutney.

Now to the recipe

INGREDIENTS

Wheat flour ( I’m not specifying the quantity)

1-2 tblsp.dried fenugreek leaves

1/2 tsp.ajwain

1/2 tsp.black cummin seeds

2-3 tblsp. oil

salt

Ghee for frying

METHOD

Mix all together and bind to a soft dough and

set aside.

Filling

1 small capsicum ( any color you prefer)

A small piece of ginger

4-5 boiled and peeled potatoes

2 tsp.dry mango powder ( amchur powder)

A pinch of asafoetida

A pinch of nutmeg powder

Pepper powder ( optional)

Salt to taste

First grind the capsicum,and ginger to a paste

Mix the paste with the rest of the ingredients

listed for filling .

Divide dough into preferred portions.Shape

each portion like a cup ,and keep enough filling

Seal the edges . Flatten on the frying pan itself ,

or roll on a floured board lightly. ( not too thin)

and cook in ghee on both sides till done.

For the kokum chutney

4-5 kokum peels ( in the photo)

Few mint leaves

Few almonds

2 tsp date syrup

1 -2 tsp. chilli flakes

Salt to taste ( you could use black salt)

Grind all to a chutney. Serve with paratha!

WHEAT RUMALI/VEECHU ROTI


This dough is prepared only with wheat flour.

Easy to make ,less hassle of avoiding dipping in

oil,and resting time.The texture is also good.

I was so happy with the texture, I made stuffed

egg roti with the same dough.

Let me share this recipe with you all now..

INGREDIENTS (8-10 rotis)

2 heaped cups of wheat flour (atta)

2 tsp oil

Salt to taste

a pinch of baking soda

1/4 cup curd

1 tsp sugar

1-2 tsp ghee to apply

Enough milk to bind the dough(water and milk

can be used)

METHOD

Mix all the ingredients,in a bowl except the

flour and milk till sugar is dissolved.

Next add in the flour and enough milk to bind

the dough.

Apply ghee on the dough, and allow to rest for

30-45 minutes.

Now divide into desired portions and roll out

each portion very thin . (Dust with flour)

Heat a big griddle or pan. Smear oil and slowly

put on the rolled dough . Once you see bubbles

popping up , flip over and lightly cook on the

other side.

You can smear ghee, sprinkle a little flour,fold once into four and roll out again for a richer texture.

For the egg stuffing

Just add an egg with a little pepper and salt .

Fold the edges inwards and seal, and cook on

medium flame . Cook on both sides.

Smear with ghee or butter.

MILLET DOSA


Millet is gluten free,nutritious grain.The

growing awareness in food has lead to the

recognition of this grain, erasing the context of

‘bird feed’. There are many types of millets and

many types of food innovations to impress the

present generation.

These little grains are powerful

nutrients,which help in relieving coronary

blockages,and improving heart health.

Rich in magnesium helps to control sugar

levels,improves digestion,aids in building

immunity. Enriched with iron,calcium,fibre this

tiny wonder contributes goodness in health.

So,find out many more details what nature

avails, and include in your diets.

Just few hints how millets could be used in

your diets.

*Powdered/ whole made to a Porridge

*Millet Iddli

*Millet Dosai

*Millet rotis

*Millet bread

*Millet in baking biscuits,muffins

*Pancakes

*Pongal ( sweet /salt)

*Uppuma/Khichidi

Today I will be giving you the recipe for Millet Dosa

INGREDIENTS

1 cup urad dal (ulundhu)

1 tsp fenugreek seeds

4 cups any millet of your choice

1/4 cup Sabudana/Sago

A Handful or rice flakes (optional)

METHOD

Soak all the lentils and grain separately.

Please,do wash well and then soak to get good quality dosa.

After 4-6 hours of soaking wash again and grind urad dal and fenugreek first .

Transfer batter and then add the rest of the ingredients and grind fine.

Mix in salt and leave overnight or till batter ferments.

Add 1/4 tsp baking soda,and adjust the consistency with water if the batter is too thick.

The same batter ( without pouring much water) can be used to make iddlis.

Do try this healthy dosa compulsorily and send in your valued comments!

Tip: You could use coconut water to grind the

millets

TOMATO PURI


This recipe is an addition to ‘ fusioned’ puri/ poori.

The culinary world,is now on the discovery

mode, in finding new dishes,new innovations.

This indeed, is one in line to the list.

To list a few on savoury puri alone, as there are

many on the sweet list too .

Palak / Spinach puri, Stuffed potato puri,Stuffed

lentil puri ,pani puri , methi puri and many

more….

India can proudly say,that they are the only

country which has more than 14 cultures , and

cuisines .

Each cuisine is unique, and has it’s own

authenticity and taste.

So .. today my recipe will be on tomato puri.

INGREDIENTS

2 cups all purpose flour/ wheat flour

( if you are adding wheat flour , add a handful of all purpose flour )

2 tsp rawa / semolina ( optional)

2 tblsp oil

2-3 tomatoes ground

1 tsp coarse cummin powder

1/4 tsp chilli powder

Salt to taste

Enough oil to fry

METHOD

Mix all the ingredients and bind to a soft dough

with sufficient water. Rest the dough for 10-15

minutes.

Divide into portions ,roll into round shapes and

deep fry on high flame .

Serve with channa curry or chole ( chick peas masala).

Tip: Always fry puris on high heat , for good

texture and puffed puris

POL SAMBOL (COCONUT SAMBOL)


This is an unique and simple dish from the

Lankan cuisine. Pol in Sinhala is Coconut,and

this sambol is made with scraped coconut.

This looks simple, but has an exotic taste when

served with any dish.

To name a few drooling combinations…

Stringhoppers,sodhi and sambol

Bread and sambol

With yellow rice, lamprais,or plain rice

With boiled tapioca

With boiled raw Jak kernels

Hoppers and pol sambol

Coconut roti and sambol

Excluding the coconut the ingredients put

together is katta sambol which is best suited

with coconut roti .

And…now for the recipe

INGREDIENTS

1 cup coconut scraped

1 onion or 7-8 small onions

1/2 green chilli ( optional)

2-3 curry leaves

1/2 tsp pepper powder

1 tsp chilli powder ( can add more if you like it hot)

Two teaspoons maldive fish powder ( optional )

juice of 1 lime

Salt to taste.

METHOD

Except the grated coconut, pound or blend the

ingredients to a coarse mix.

Add the coconut and mix well.

Serve.

Note : As this is raw coconut it may not

retain the freshness for long .

If you want to have it longer,than a meal

sauté the sambol for 1-2 minutes .

There is another variation which I will be

posting soon.

FRITTATA ( LEEKS ‘N’ CILANTRO)


Frittata originated from the Italian cuisine , is an egg based dish ,like an omelette or a

crustless quiche.

This is not folded like an omelette , it is fried in a pan , flipped over carefully with a plate

and served like a pizza.

You can serve with sauces if you like . I topped with a tangy chilli sauce.This can be

served with any of your favourite sauces too.

You can make this for breakfast or dinner within minutes.

INGREDIENTS

1 cup wheat flour

1/2 tsp baking powder

1 egg

1/2 of all 3 coloured capsicums chopped (yellow,green,red)

1 cup coriander leaves/ spinach leaves

1 big leeks chopped fine

1 tsp chilli paste

1/2 tsp pepper powder

1/2 cup Parmesan/ cheddar/mozzarella cheese grated

1/2 cup milk

Salt to taste

1 tblsp butter to sauté the capsicum and leeks

Oil for frying

METHOD

Beat the egg with salt, and add to the flour.

Mix in milk and water to make a thick ( pancake batter).

Saute the capsicum and leeks lightly and add to the batter.

Add the remaining ingredients and mix well .

Pour a little oil into a pan , add the batter .

Cover and cook on a low flame till cooked on one side.

Flip to the other side with the help of a plate.Return to pan and cook on the other side .

Serve with sauce .

Variations :Paneer , prawns,chicken, minced meat , mix of your favourite veggies can be made into your choice of frittata.

Tip: Instead of adding grated cheese ,you could make cheese sauce / white sauce for a creamy flavour and add to the batter.

Anyway , try your innovations too,and post in your comments and suggestions!

WHEAT FLOUR SEENI SAMBAL BUNS


Seeni sambol is caramelised onions, spiced up and used as filling or side dish , and a famous dish of Sri Lanka.

I have posted seeni sambol buns before .

This one is with wheat flour, and a little all purpose flour.

Soft and the texture was so good , that I have decide to use only wheat flour henceforth.

Made tiny loaves too and it looked super cute .

I will be giving you the recipe only for the meat dough which I made roughly ,and before I forget let me get into the recipe

INGREDIENTS

3 cups wheat flour

3/4 cup all purpose flour

2 tsp active yeast

2 tsp. brown sugar

1 egg

2 tblsp. olive oil

3/4 tsp salt.

Warm water

METHOD

Take half cup of lukewarm water, add the yeast and sugar , and allow to ferment. Once you see the mixture foamy and proven double , get ready to make the dough.

Add the flours and mix together .Make a well in the centre , and mix in the egg,salt,the yeast mixture , and milk and mix well.Add warm water to make a soft dough ( don’t mind if it’s sticky) .Cover and rest till dough rises to double the size.

Next transfer the dough onto a floured board and knead for another 10 minutes. Let it double second time.

Divide the dough into portions you like .Roll out lightly , place the filling and make into shapes you like.

Pre heat oven to 200 degrees C . Brush the tops of the prepared buns with beaten egg or milk.

Bake for 20- 25 minutes.