Oats Onion Dosai

Dosai is an Indian pancake made with fermented rice and lentil batter traditional. There are also many instant dosa varieties which doesn't need any fermentation, this Oats Onion Dosai is one of them. I bookmarked this recipe from Menaga's blog for a long time, she has lots of delicious recipe ideas, especially she has very good recipes oats. Thank you Menaga for sharing this healthy and wholesome breakfast.

Serves 2
Preparation Time: 20 minutes
Cooking Time: 20 minutes approximately

Ingredients:
Oats- 100 g/ 4 oz
Semolina- 100 g / 4 oz
Onion- 1 chopped finely
Coriander leaves- 3 stalks chopped finely
Bicarbonate of soda- 1/4 tsp
Salt as required
Oil to grease the pan
Method:
Prepare the batter:
Slightly roast the oats and semolina in a pan. Grind them by adding enough water to make a batter of medium thick consistency.
Make the dosa:
Add the bicarbonate of soda, salt and mix well to get a poring batter consistency. Heat a tawa, slightly grease with oil. Pour laddle full of batter and swirl it around. Sprinkle the chopped onion and coriander leaves on top.
Once cooked, turn to the other side and cook for another 2 minutes. Repeat with the batter to make the dosa.
Serve the dosa warm with chutney.

This recipe goes to Bookmarked recipes by Aipi and Priya and to my own event Eat Well Live Well- Heart Friendly recipes.

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Mango Appam( Steamed Mango Rice Cake)

I tried this from Kothiyavunu blog with a few changes. The very first time when I saw in her blog, I knew I'm definitely going to try this and I did nearly two weeks back which is been sitting in my drafts for a long time. It's actually called  Vattayappam, which I came across in a few blogs before. Every time when I looked at this recipe it tempted me a lot to try, I really wanted to try the exact same version but somehow I  the mango puree sitting in my store cupboard tempted me a lot too add it to this appam.
  Vattayappam is traditional Kerala  dish, a soft spongy steamed rice cake. You can make this as savoury and serve with curries or make it as sweet by adding sugar.
Serves: 4
Preparation Time: 40 minutes + Fermenting Time
Cooking Time: 35 to 40 minutes

Ingredients:
Raw rice- 2 cups
Mango Puree- 4 tbsp
Cooked Rice- 1/2 cup
Grated Coconut- 1/2 cup
Cardamom powder- 1/2 tsp
Sugar- 3/4 cup
Bicarbonate of soda- 1/2 tsp
Salt- 1 tsp
Ghee- 2 tsp
Almonds- 10 to 15
Method:
Prepare the batter:
Soak the rice in water for 4 to 5 hours. Drain the water , grind it along with coconut, cooked rice and mango puree until you get a smooth batter. Add the sugar and salt, grind again. Pour the batter in a vessel, cover it. Allow it to ferment 1 whole night.
Make the appam:
The next day, just before making your appam, add the soda by mixing it in 1 tbsp of water. Mix it well. Grease a stainless steel bowl with little ghee. Mix the batter with some water if it's too thick. Pour it in the bowl, sprinkle with cardamom powder.
Steam it in a steamer or pressure cooker for 30 minutes. To check if it's cooked, insert a skewer and if it comes out clean, then the appams are cooked. Garnish with crushed nuts.
Serve warm or cold, either way it's good.

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Any One Can Cook : Series 6

Hello everyone,
   Sorry for the delay in the post, I was bit unwell couldn't post the link on time. I was about to give a break at this time, any way I pushed myself to get this post online. Hope to have your support and easy, delicious recipes as always.

 If you are new reader to this blog, to view the event details please click here.

To view the previous series of the event click here

If you experience any problem in linking your recipe, mail me your recipe url at ayeesha.riaz@googlemail.com  or leave a comment below this post with your recipe url. 

Just remember a few rules before linking your recipe, your recipe should fall under any one of the following categories. When you are linking your recipe here, please give the short form as I have mentioned to make it easy for the readers.

For Beginners- FB

With Less Ingredients- WLI

With Minimum amount of time- WMT

The link will be opened from Monday- Friday, so common let's make cooking easy....

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Bulgur Pilaf

I started using  Bulgur often after coming to Germany, since we shop mostly in some Turkish shop. This is a very easy one pot dish with loads of veggies and goodness. I don't know much details about this recipe and since it's the end of the week I'm really not in mood to blabber much, so straight to the recipe.

Serves 2
Preparation Time: 15 minutes
Cooking Time: 15 to 20 minutes

Ingredients:
Bulgur wheat- 1 cup
Carrot- 1 chopped
Celery- 1 stick sliced
Onion- 1 medium sized ( finely chopped)
Green pepper- 1/2 chopped
Red pepper- 1/2 chopped
Cauliflower- 1/4 cup chopped
Vegetable stock- 1 cup
Garlic- 3 pods finely chopped
Olive oil- 1/2 tbsp
Salt and pepper to taste
Method:
Prepare the vegetables. Heat the oil in a pan, add garlic , onion and all the vegetables saute in medium heat for 3 minutes. Add the vegetables, stock, bulgur , 1 cup of water, salt and pepper in a rice cooker. Cook until soft and fluffy.
Serve with babaganoush, salad and grilled meat.

This recipe goes to Any One Can Cook and Eat Well live well- heart friendly recipes.

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Mini Apple Croissant

This is buttery but not flaky. After having those soft home made brioche, I really want to make use of that basic recipes and add different flavours. After looking out for few recipes I ended up in making making my own version of apple croissants, It's actually only a touch of apple flavour. It was as soft as the brioche I made earlier.
Anyway this would be great along with your breakfast, not as main. You can simply have this for tea or snack

Makes 30 mini croissants
Preparation Time: 30 minutes
Cooking Time: 30 minutes+ rising time- 1 hour

Ingredients:
Dough:
White bread flour- 100 g / 4 oz
Whole wheat flour- 100 g / 4oz ( If you couldn't find whole wheat or white bread flour, you can just replace the both with All Purpose Flour)
Butter- 50 g / 2 oz
Apple Puree- 2 tbsp( recipe follows)
Egg- 1
Dried yeast- 1 1/2 tsp
Warm Milk- 75 ml / 3 oz( adjust accordingly)
Honey- 3 tbsp
Salt- 1/2 tsp
For the glaze:
1 egg yolk+ 1 tbsp of milk
For the sprinkle:
Cinnamon powder- 1 tsp
Sugar- 1 tbsp

Method:
To make apple puree:
Peel, core and chop 1 apple. Add the apple along with 1/2 tbsp of honey , 1/2 tsp of cinnamon powder and 1 tbsp of water in a pan. Heat it in medium to slow heat. When the apple gets completely soft, switch off the stove. Let it cool down and puree it without adding any water.
Make the dough:
Sift the flour in a large bowl, add the salt and yeast mix well. Make a well in the center, add egg, honey, apple puree, melted butter and the milk little by little to make a smooth and elastic dough. Knead the dough with a electric mixer fitted with dough hook attachment or knead well using your hands. Place the dough in a clean and oiled bowl, cover with a cling film and allow it to rise for 1 hour or until doubled  in size.
Make the croissant:
If you are new to make croissants it might sound and looks difficult but actually it's very easy. Refer the pictures for instructions.
Once the dough has risen, knock back the air. Divide the dough into two equal halves. Roll out each half into a circle of 12 cm diameter. Cut the circle into 12 equal triangles as shown in the picture. Sprinkle with cinnamon sugar.

Take 1 triangle and start rolling from the wider end to form a croissant shape. Repeat with remaining dough. Place all the croissants in a baking sheet, spaced well apart. Cover loosely with a cling film and allow it to rise in a warm place for another 30 minutes until it looks well puffed up.
Meanwhile preheat the oven to 180 degree Celsius. Brush the croissants with the egg glaze and bake it in the preheated oven for 20 to 25 minutes until it looks golden brown on top.
Take it out from the oven, leave it to cool in the wire rack. Serve warm with butter and jam for breakfast or tea.

This recipe goes to  Champa's Bake-Off and Yeastspotting. It also goes to Deeba's Fruit in Baking  Monthly Mingle event started by Meeta

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Go Nuts For Doughnuts- Daring Bakers Challenge For October 2010

  


This is my successful third month with Daring Bakers. I never expected I would be able to complete three challenges with Daring Bakers. I know there are some brilliant bakers who have been baking with Daring Bakers for years completing so many delicious challenges but for me three itself makes happy ( Alhamdulillah). 

 This month our challenge is by Lori of  Butter Me Up.  She challenged us to make doughnuts. A person with sweet tooth will definitely go nut for doughnuts. We were given two options one with yeast and the other one is old fashioned buttermilk doughnuts. Since I had everything available for yeast doughnuts, I went for the yeast option. We were also given other options to change the flavour and shape of the doughnuts. I just used the traditional one , I dint go for any additional flavours or  shape. Actually I dint have the regular doughnut cutters, so I used a glass for the bigger round and and small cap of the bottle for the small round.

 Since doughnuts are my favourite which I always enjoy from a bakery, these freshly home made doughnuts are simply irresistible. There is something really special when it's fresh and homemade...


Ingredients:
Dough:
White bread flour- 400 g /  16 oz
Wholemeal flour- 250 g / 10 oz
Dried yeast- 14 g/ 6 tsp
Warm water- 80 ml/ 1/3 cup
Milk- 300 ml/ 1.5 cup
Eggs- 2
Sugar- 50 g/ 2 oz
Salt- 1/2 tsp
Butter- 70 g/ 3 oz
Nutmeg- 1/2 tsp grated
For the icing:
For the vanilla glaze:
Icing sugar- 250 g/ 10 oz
Warm water- 1 tbsp
Vanilla extract- 1 tsp
Pink colouring- a pinch
Sugar sprinkles( optional)
For the chocolate glaze:
Plain chocolate- 50 g / 2 oz
Butter- 1/2 tbsp
Icing Sugar- 150 g / 6 oz
For sugar doughnuts:
Sugar- 1/2 cup
Cinnamon powder- 1 tsp( optional)

Oil for deep frying

Method:
Prepare the dough:
Sift the flour in a large bowl, add the sugar, yeast and salt mix well. Heat the milk, add the butter to the warm milk and mix well until the butter  gets completely melted. Add the eggs to the flour mixture, add the warm water and milk mixture. Beat with the electric beater fixed with dough hook until you get a smooth dough.
 Place the dough in a clean oiled bowl and cover with a cling film allow it to rise for 1 hour or until doubled in size.
Prepare the doughnuts:
Once the dough has risen knock the air back. Divide the dough into two equal halves. Roll out the dough into 9mm thickness. Cut the doughnuts using a doughnut cutter. I used a glass and small cap of bottle to cut the circles.

 Place the doughnuts in a tray, cover loosely with a cling film and allow it to rise for another 30 minutes or until it looks puffed up.
 Heat the oil in a skillet or whichever pan you use for deep frying would be good. Drop the doughnuts one by one and deep fry it until reaches a golden brown in colour.

Prepare the glaze:
For the glaze:

Vanilla glaze
Sift the icing sugar in a bowl, add the extract and hot water, mix well. Pour the glaze on top of the doughnuts, or dip the doughnuts in icing.
For colouring, add a drop of colouring to the icing.
Use any sprinkles of your choice.
Chocolate Glaze:
Melt the chocolate and butter in a bowl sitting on top of pan of simmering water. Stir until the chocolate and butter gets completely melted.
Remove the bowl from water. Add the sifted icing sugar and mix well without any lumps. Dip the doughnuts in the icing and sprinkle with sugar sprinkles or chocolate or chopped nuts.
For Sugar Doughnuts:

Mix the sugar and cinnamon powder together. Roll the doughnuts in cinnamon sugar.


Have fun in making the doughnuts and enjoy the doughnuts.

If you are interested in Daring bakers and want to join click here.

This recipe goes to Yeastspotting.

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Walnut and Almond Kheer with Sheermal

I love to have kheer not only as a dessert but also simply slurp it up any time, that too if it's badam kheer. It just keeps going for me. I was planning to make walnut kheer, since I was short of walnuts, I mixed both walnuts and almonds.
I'm always a big fan of paal poori or Milk poori's. This sheermal and kheer is something very similar to that. Sheermal is a flat bread made with saffron flavours traditionally made in Iran, Pakistan and also in North of India. You can also make this bread similar to naan shapes and serve with kebabs or a bit small size to serve with kheer.


Walnut and Almond Kheer

Preparation Time: 45 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients:
Walnuts- 50 g/ 2 oz
Almond- 75 g/ 3 oz
Brown or white sugar- 100 g/ 4 oz
Milk- 1/2 litre
Saffron- 1/2 tsp soaked in 1 tbsp of warm milk
Cardamom powder- 1/2 tsp
Method:
There are two methods in which you can do this kheer, either you can remove the almonds skin or just leave it . I prefer it with the skin.
Prepare the nuts:
Soak the almonds and walnuts in warm milk( just enough to immerse the nuts)  for 1 hour and grind it along with the milk.
If you prefer without skin, after soaking, boil them twice. Let it cool down for a while, then remove the skin.
Prepare the kheer:
Mix the ground mixture with milk, saffron and sugar. Bring to boil in a pan in medium to low heat. Keep stirring without burning at the bottom. Heat it and mix it up until it reaches a thick consistency. Finally sprinkle with cardamom powder.
Serve warm or cold. You can serve it by itself or with sheermal.

This recipe goes to Celebrate Sweets- Kheer hosted by me started by Nivedita.

Sheermal

Recipe adapted from Fauzia's Pakistani Recipes

Preparation Time: 30 minutes
Cooking Time: 20 minutes+ rising time- 1 hour
Makes 20 mini sheermal

Ingredients:
Plain flour- 100 g/ 4 oz
Wholemeal flour- 100 g/ 4 oz
Sugar- 50 g/ 2 oz
Butter- 30 g/ 1 oz/ 1 tbsp
Warm milk- 75 ml / 3 oz
Dried yeast- 1 tsp
Salt- 1/2 tsp
Saffron- 1/2 tsp soaked in 1 tbsp of warm milk
Raisins / Sultanas - about 20
Method:
Prepare the dough: 
Mix the flour, sugar, salt and yeast in a large bowl. Make a well in the centre, add the melted butter and then add the milk little by little to make a smooth elastic dough. Place the dough in a clean, oiled bowl. Cover with a cling film and allow it to rise for about 1 hour or until doubled in size.
Make the Sheermal:
Take the raised dough, punch the air back. Divide the dough into two equal rounds. Roll it out into a rectangle, cut it out into mini squares out of it. Prick with a fork in each square.
Preheat the oven to 200 degree celsius. Brush the Sheermals with saffron milk, press a sultana in the middle and bake it in the preheated oven for 20 minutes. Take it out from the oven, allow it cool down in the cooling rack.
Serve the sheermals with kheer.

This recipe goes to Bookmarked recipes by Priya and Aipi, Champa's Bake- off event, Yeastspotting.

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