Breads

Name: Irish Apple Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 9
Ingredients: 3 cups All Purpose Flour; 2 tea-spoon Baking powder; 1 pinch Salt; 1/2 tea-spoon Cloves powder; 1/2 tea-spoon Nutmeg powder; 3/4 cup Butter, cold (cut into small pieces); 3/4 cup Sugar; 1 cup Milk; 1/2 cup Yogurt, thick; 4 Large Apples (I used 3 Gala and 1 Granny smith); 2 table-spoon Sugar (to sprinkle on top); 2 cups Milk; 1&1/2 table-spoon Corn flour/starch; 3 table-spoon Sugar; 1 tsp Vanilla Essence

Irish Apple Cake

March 16, 2018 by simplyvegetarian777 4 Comments

Irish Apple Cake is a type of Apple Bread from Ireland, with Crusty Top and Moist inside. This cake tastes amazing with Custard Sauce or Whipped Cream or Vanilla Ice-Cream. It is a perfect way to celebrate St. Patrick’s Day, celebration from Ireland.

Irish Apple Cake

Recently, I had the fortune to try this delicious Apple Cake at the Cafe in FallingWater Falls, Pennsylvania. We had taken the kids to see this architectural marvel and it was a small hike on a cold day. After we finished the hike, I was craving for a hot cup of Coffee.

As I entered their cafe near the souvenir shop, there was this big cake sitting in the glass case. It looked beautiful with slight gold and crusty top and read Irish Apple Cake. I ordered a slice with coffee for 2 and hot chocolate for the girls. The cake was served with Custard Sauce on the top.

Apple Cake tasted delicious. It was not like a cake per say but more Bread-ish with very less sugar and crusted top. Every bite tasted delicious. The custard sauce with crusty sugar top made it up for low sweet bread. I knew I had to bake it at home. While searching on the net, I came across The Kitchen Mccabe and found an amazing recipe for the cake. For original recipe, Click here.

What is Irish Apple Cake?

As the name suggests, this Apple Cake hails from IRELAND. It is a popular cake made in the homes of Ireland and is a perfect way to finish a meal. This Apple Cake is actually an Apple Bread with Crusty Top and Moist inside. Nutmeg and Cloves are added for flavors and the best part is that it is not overly sweet like other cakes. It tastes amazing when served warm with some Custard Sauce or even Vanilla Ice-Cream.

Irish Apple Cake

What is St. Patrick’s Day?

Saint Patrick’s Day is also known as Feast of Saint Patrick. It is a cultural and religious celebration held on March 17th, observing the death of Saint Patrick, the patron saint of Ireland. Celebrations normally involves public parades and people wearing green attires or shamrocks. To learn more about Saint Patrick day, click here. (source – wikipedia)

Therefore, I think baking an Irish Apple Cake is the perfect way to celebrate the Irish culture on Saint Patrick’s day.

The original recipe is baked with the use of Eggs. I have adapted the recipe to bake this cake without the eggs. You can follow the original recipe, as the link shared above, to bake with eggs. Or use my recipe to bake it Egg-Free or Egg-Less.

Some other Popular Egg-Free Bakes from my blog are –

Super Moist Eggless Chocolate Cake

Blender Chocolate Eggless Cake

Eggless Vanilla Cake

Marble Cake Eggless and much more.

This is how you make Irish Apple Cake. I made Custard Sauce from scratch as well. You may choose to make it or skip it. It can be served with or without the sauce.

Irish Apple Cake

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Course: Dessert

Cuisine: American

Servings: 9

Author: simplyvegetarian777

Ingredients

Irish Apple Cake Ingredients

3 cups All Purpose Flour
2 tea-spoon Baking powder
1 pinch Salt
1/2 tea-spoon Cloves powder
1/2 tea-spoon Nutmeg powder
3/4 cup Butter, cold cut into small pieces
3/4 cup Sugar
1 cup Milk
1/2 cup Yogurt, thick
4 Large Apples I used 3 Gala and 1 Granny smith
2 table-spoon Sugar to sprinkle on top

Custard Sauce Ingredients

2 cups Milk
1&1/2 table-spoon Corn flour/starch
3 table-spoon Sugar
1 tsp Vanilla Essence

Instructions

Irish Apple Cake Instructions

Preheat the oven at 375*F. Place the baking rack in the middle of the oven. Spread little butter in a 8-9 inches Baking Pan (square or circular) and line with a parchment paper. Set aside.
Take a large mixing bowl and add flour, baking powder, salt, nutmeg powder and cloves powder to it. Mix well.
Add butter pieces to the flour mix. Use a pastry cutter or your fingers and mix butter with flour till it resembles bread crumb.
Now add 3/4 cup sugar to the flour mix and mix it well.
Peel the apples. Cut them into uniform pieces. Cut them slightly bigger for taht chunky look or apples will get mushed when baked. So keep the slightly big in pieces.
Add these apple pieces to the flour mix and toss well. Make sure that every apple piece is well coated with the flour mix.
Take another bowl and mix milk and yogurt in it. Mix it well.
Now add this liquid to the flour mix bowl. start mixing with a spatula. Mix well till liquid is well incorporated into flour mix, making it dough like. IMPORTANT - this cake has almost dough like thick batter. Do not expect cake like runny batter. It has to be thick like dough.
Spread this dough like batter in the baking pan. Pat it down with the back of spatula for even surface. Spread 2 table-spoon of sugar on top of the cake.
Bake it at 375*F for about 45-50 minutes. The top of the cake will turn beautifully golden. Do the Wooden pick test in the center of the cake to make sure it is fully baked. The baking time might vary in different ovens. Stat checking at 35 minutes.
Once baked, take it out and let rest for 10 minutes before slicing. Serve it warm with either custard sauce or whipped cream or vanilla ice cream.

Custard Sauce

Dissolve corn flour/starch in 3 tbsp milk and set aside. Take a heavy bottom pan and bring milk to a boil with sugar in it. Lower the heat. Add dissolved corn starch mix to it and whisk it fast with a wire whisk till it dissolves. Cook the mix for 7-8 minutes on medium heat till it thickens slightly. Switch off the heat. Add vanilla essence and mix. Pour over the slice of irish apple cake and enjoy it.
NOTE - you may use custard powder to make custard sauce too.

I am sure you will be baking this wonderful and delicate cake/bread soon. It sure has become a hit with my family and I plan to bake it more often. If you try it, then do send me your feedback.

Irish Apple Cake

You may order the following from amazon to bake this cake.

Irish Apple Cake

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Pull Apart Bread Sticks {Restaurant Style & Super Soft}

February 3, 2017 by simplyvegetarian777 12 Comments

Pull Apart Bread Sticks {Restaurant Style & Super Soft}

I am chomping on a lousy stick of cold cheese bread from Papa John’s, as I sit down to type the recipe for Pull Apart Bread Sticks {Restaurant Style & Super Soft}. That sounds ironic, isn’t it? You are probably wondering why I am wasting my time on that cheese bread when I can eat this gorgeous bread. It is because this recipe is jumping out from one of my drafts that is almost 5 months old. Argh… remember the lazy hump I mentioned in my last post ? But the good news is that I am at least trying to come over that.

Forget about me, l can whine to the nth level all the time. Let’s talk about this yummy bread. It was a part of the delicious ITALIAN MEAL that I had prepared few months ago, where there was Spaghetti Aglio E Olio , Restaurant Style Crisp Garden Salad and this yummy bread on the table. I had never witnessed my family finishing their meal that fast, as I saw that day. I was a swollen swan that day. It was like Olive Garden alive at the Home Dinner Table.

Pull Apart Bread Sticks {Restaurant Style & Super Soft}

Do you notice the texture of the bread above? Isn’t the crumb super impressive? Be Honest.

The Restaurant quality and super soft melt in the mouth texture of the Pull Apart Bread Sticks is one bread recipe, that you should bookmark and keep it with you. This basic recipe of the bread can be adapted and modified into any shape. Parmesan Garlic Knots was the first recipe based on the same recipe. Those Garlic Knots were delish. Have you tried these yet?

Pull Apart Bread Sticks {Restaurant Style & Super Soft}

I transferred these into Pull Apart Bread sticks instead of individual sticks. It was fun for the girls to tear them apart and dip in the Marinara Sauce and gobble it faster than each other.

Baking a bread is the most satisfying experience ever. It is like an addiction. I wanted to keep trying till I got it right and once I got it right, I want to keep making it again and again. Bread Baking is like that. Once you get started, you can’t stop.

Some other breads from the blog are – No Knead Overnight Bread Boule , Pesto & Marinara Pull Apart Bread Rolls , Whole Wheat and Oats Bread and more.

Here is how you make it !

Kitchen Equipments Required – A microwave safe bowl, a big mixing bowl, a strong stirring spoon, plastic cling wrap or clean kitchen towel (damp), measuring cups and spoons, a big bowl to proof the dough, fork, wooden chopping board, rolling pin, pizza cutter or sharp knife, parchment or butter paper, 1 square baking pan (8″x8″ approx) or baking sheet.

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Pull Apart Bread Sticks {Restaurant Style & Super Soft}

Author: Sonal Gupta @ simplyvegetarian777

Recipe type: Breads

Cuisine: American / Italian

Prep time: 150 mins

Cook time: 12 mins

Total time: 2 hours 42 mins

Serves: 10-12 bread sticks

Easy Recipe for Pull Apart Bread Sticks {Restaurant Style & Super Soft}

Ingredients

All purpose flour – 2&1/4 cups
Warm water – ¾ cup + 2 tbsp
Olive oil – 2 tbsp
Salt – ½ tsp
Sugar – ½ tbsp
Instant Yeast – ¾ tbsp / 1 packet
Butter to brush later
Toppings - Italian Seasoning or some Basil, Rosemary & Thyme with some salt

Instructions

Making the Dough and First Proofing

Heat water in microwave safe bowl for a minute. Take it out. Ideally it should be 115*F. But honestly everybody doesn’t have a thermometer to read that. My thumb rule is – I dip my finger in the water and count till 5. If I can keep my finger there till the count of 5 and no less and no more, it is ideal temperature. So heat the water and test for the right temperature.
Once water is all set, add sugar, salt, olive oil and yeast to it. Stir with a fork. Set aside for 2-3 minutes.
Take the flour in big mixing bowl. Make a well in the middle. Add the warm water with all the works to the well.
Use the stirring spoon and start stirring, binging the dough together. Once it comes together, use your hands to collect it all. Work on it to bring together just for 2 minutes. Oil your hands if necessary.
Take another big bowl and grease it lightly with olive oil. Set this dough in the middle. Cover with damp kitchen towel or cling plastic wrap it. Set in a warm spot of your home. I normally shove it in my oven.
Let it rest and rise for 2-3 hrs till it doubles in quantity. Take it out. Press a hole in the middle of the dough. If the hole doesn’t push back immediately, the dough is ready.
As the original recipe advises to refrigerate it for 20 minutes, I did that and noticed that the dough was much more manageable.

Shaping and 2nd Proofing the Bread Sticks

Take the dough out of the refrigerator. Clean a surface on the kitchen counter. Oil the wooden chopping board nicely. Line the baking pan with parchment or butter paper and set aside.
Take out the dough off the bowl. Deflate it gently on the wooden chopping board.
Divide the dough into 10-12 equal parts.
Take one piece of the dough and roll it between your palms and then roll it out into a long log of about 7-8 inches. Place it inside the baking pan on one side.
Finish the rest of the pieces like wise, stretched in to sticks, laid next to each other, leaving no space. This way, the bread sticks would rise up in height.
Cover up the pan with a damp cloth or plastic cling wrap and set aside for another 1 hour for second time proofing.

Baking the bread sticks

Preheat the oven at 410*f and adjust the rack toward the 3rd tier.
Remove the wrap from the baking pan. Sprinkle with Italian seasoning and some salt. Press it down gently.
Bake these breadsticks for 10-12 minutes till they become golden brown on the top.
Take these out of the oven and brush with butter immediately.
Let them rest in the pan for 5-7 minutes.
Take them out and serve them warm with warm marinara sauce.

Storage

You may store them in the air tight container or the plastic bags used for storing breads.

Notes

If you do not want to bake Pull-Apart Bread Sticks, then you may set them spaced out from each other on a baking sheet and follow the rest of the process similarly.

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It is a very simple recipe and easy to follow. Do try this when you get a chance. Actually try this weekend and bake a batch for the super bowl this weekend.

Can’t make it now? PIN it for LATER!

Pull Apart Bread Sticks {Restaurant Style & Super Soft}

In my kitchen you will always, BAKE HAPPY & EAT HAPPY!

Sonal

Parmesan Garlic Knots

January 30, 2016 by simplyvegetarian777 40 Comments

These Italian Restaurant-Style Parmesan Garlic Knots are so easy to bake. Here is a detailed recipe to make these. These are perfect as Super Bowl Appetizers.

Parmesan Garlic Knots

Are you drooling at these knots yet? These were soft, buttery, garlicky, tossed in Parm and oh-so melt in the mouth. You gotta grab 1…2…3…4 and just pop in the mouth.

Parmesan Garlic Knots

I am doing a Super Bowl Collective and have invited the bloggers that are connected with me over the Facebook to pitch in and I am blessed that most of the actually created a fresh post and have posted the links with me. If you are hosting a Super Bowl Party next weekend, keep an eye on my collective that I am putting together tomorrow. It is going to be an amazing collection of finger foods, dips, and desserts.

If you think you have created something vegetarian for super bowl tailgating, then post the Link here! More the merrier. My work might increase but WTH!! Bring it on!!

Parmesan Garlic Knots

I searched and searched and googled for a good recipe for Garlic Knots. Read a lot of recipes and then stumbled across a beautiful blog “White on Rice Couple”. It had that foolproof, easy, no fuss, no knead and just the perfectly accurate recipe. So I didn’t adapt much to it. Followed much of it as is besides, reduced the quantity to half and used instant yeast.

For the original Recipe, click here!

Parmesan Garlic Knots

These were just perfect. When dunked into Marinara Sauce, were warm and comforting!

You must consult the original recipe for better understanding since they have jotted down all the dos and don’ts and lot of tips. The link is given up! 👆

Sharing these with lovely people at Fiesta Friday, Throwback Thursdays and Saucy Saturdays!

This is how I made these!

Parmesan Garlic Knots

Servings: 4-6
Difficulty: medium
Print

Parmesan Garlic Knots

Makes – approximately 16 knots

Kitchen Equipment Required

A microwave safe bowl, a big mixing bowl, a strong stirring spoon, plastic cling wrap or clean kitchen towel (damp), measuring cups and spoons, a big bowl to proof the dough, fork, wooden chopping board, rolling pin, pizza cutter or sharp knife, parchment or butter paper, 2 baking sheets.

Ingredients

Dough

All-purpose flour – 2&1/4 cups

Warm water – 3/4 cup + 2 tbsp

Olive oil – 2 tbsp

Salt – 1/2 tsp

Sugar – 1/2 tbsp

Instant Yeast – 3/4 tbsp / 1 packet

Parmesan Garlic Coating

Butter – 1 tbsp

Olive Oil – 1 tbsp

Garlic Pods – 2 tsp

Parmesan cheese, powdered form – 1 tbsp

Parsley – 1 tbsp, dry or 2 tbsp fresh

Method

Making the Dough and First Proofing

Heat water in microwave safe bowl for a minute. Take it out. Ideally, it should be 115*F. But honestly, everybody doesn’t have a thermometer to read that. My thumb rule is – I dip my finger in the water and count till 5. If I can keep my finger there till the count of 5 and no less and no more, it is ideal temperature. So heat the water and test for the right temperature.
Once water is all set, add sugar, salt, olive oil and yeast to it. Stir with a fork. Set aside for 2-3 minutes.
Take the flour in big mixing bowl. Make a well in the middle. Add the warm water with all the works to the well.
Use the stirring spoon and start stirring, binging the dough together. Once it comes together, use your hands to collect it all. Work on it to bring together just for 2 minutes. Oil your hands if necessary.
Take another big bowl and grease it lightly with olive oil. Set this dough in the middle. Cover with damp kitchen towel or cling plastic wrap it. Set in a warm spot of your home. I normally shove it in my oven.
Let it rest and rise for 2-3 hrs till it doubles in quantity. Take it out. Press a hole in the middle of the dough. If the hole doesn’t push back immediately, the dough is ready.
As the original recipe advises to refrigerate it for 20 minutes, I did that and noticed that the dough was much more manageable.

Shaping and Baking the Parm Garlic Knots

Take the dough out of the refrigerator. Clean a surface on the kitchen counter. Oil the wooden chopping board nicely. Line the baking sheets with parchment or butter paper and set aside.
Take out the dough off the bowl. Deflate it gently on the wooden chopping board. Oil the rolling pin and roll out a big rectangle about 1/2 inch thick. If necessary, divide the dough into 2 portions and work on them individually. You may also refrigerate the second portion to use later next day for fresh batch.
Mark and cut 5 inch x 1/2 inch strips. Sprinkle some flour on top of the strips and on a clean kitchen surface near by.
Pick one strip. Roll it in little dry flour and make a rope out of it.
Now make a knot with that dough rope.
Keep it on the Lined Baking sheet.
Finish all the strips likewise. Place them 2 inches apart from each other.
Cover them again with a damp towel and set aside for 2nd proofing. Set aside for an hour. They will double up by then.

Baking the Knots

Preheat the oven at 410*f and adjust the rack toward the 3rd tier.
Bake these knots for 10-12 minutes till they become golden brown on the top.

Making Parmesan Garlic Coating

Mince the garlic or grate it or process in food processor. Mince the parsley also if using fresh parsley. In a saucepan heat butter along with olive oil till butter melts. Take it off the gas stove. Add minced garlic, parsley, and Parmesan to the saucepan. Set aside till ready to toss the knots in it.

Finishing the Knots

Once the knots are golden and baked. Take them out. Toss them in the butter garlic Parmesan mix. Serve hot with warm Marinara sauce!

I had fun creating these in my Indian American kitchen. I hope you would too :).

Have fun people!

Sonal

Cinnamon Sugar Bites with Chocolate Drizzle

January 26, 2016 by simplyvegetarian777 37 Comments

Cinnamon Sugar Bites with Chocolate Drizzle

Sometimes the happiness is Semi Home-made! Little effort and Big results. That’s the beauty of instant ideas……not always, but sometimes…

Cinnamon Sugar Bites with Chocolate Drizzle

I am not much of a dessert person in the sense who will spend hours in making desserts. My desserts need to be quick and still delicious without being overpowering sweet!! Therefore, I am always looking for shortcuts and quick works.

Super Bowl finals are coming up on 7th February and I have to have a dessert to entertain the guests at home, which is my family…..😱…and I am not making any elaborate dessert. So I thought of doing a test run.

Had bought a pack of Pillsbury Original Breadsticks, so put that to work. Popped open the box, cut the breadsticks into bite size bits, baked, rolled in cinnamon sugar dust and drizzled with quick chocolate sauce… Bam!! A finger licking, light, delcious, scrumptious, perfect dessert is born. I think I will send it to Pillsbury to have a look at these babies.

Cinnamon Sugar Bites with Chocolate Drizzle

Like no 2 zebras or giraffes or tigers or leopards have same spots or stripes, similarly, no 2 munchies here have similar chocolate drizzle pattern 😂😂. They are just happy and content that they are poured with some chocolate love…warm, silk, smooth and just so sensuous!😜

Cinnamon Sugar Bites with Chocolate Drizzle

As if the heavy drizzle wasn’t enough, my little munchkin, Myraa, picked one Bite and dunked it in leftover chocolate sauce and stuffed her mouth. Those tiny chubby hands, painted with chocolate, looked so cute that I had to stop her in between and click it ;). She kept eating these till I pull her away forcefully. Her hands, nose and chin all were chocolate kissed. 😂

This is how I made it with the help of my sousse chef, Myraa!

Cinnamon Sugar Bites with Chocolate Drizzle

Servings: 8-10
Difficulty: easy
Print

Cinnamon Sugar Bites with Chocolate Drizzle

Kitchen Equipments Required

Baking sheet, parchment or butter paper, chopping board and knife, a big bowl or box to toss the baked bites in cinnamon sugar, a small microwave safe bowl, a fork or a small whisk, a pastry brush.

Ingredients

Pillsbury Bread sticks, ready to bake pack – 1 (refer to the pictogram picture 1 in “Method” section.

Butter – 2 tbsp, melted

Sugar, powdered – 2 tbsp

Cinnamon powder – 1 tbsp

Chocolate Drizzle – 1/4 each of Chocolate chips and heavy cream.

Method

Preheat th oven at 375*F and line a baking sheet with parchment paper. Set aside.
Open the Pillsbury breadstick box. Take the dough out. Spread it on the chopping board. Separate the breadsticks.
Cut out 1×1 inch squares from each bread stick, approx 4 bites from each stick.
Place them in the baking sheet. Bake it for 7-9 minutes till the bread bites become golden from the top.
Meanwhile, take a big deep bowl or box. Mix sugar and cinnamon in it. Toss and set aside.
While the bread bites are baking, take the microwave safe bowl and add heavy cream and chocolate chips. Microwave for 30 seconds and take out. Whisk it till Choco chips dissolve in cream. A lush chcolate drizzle is ready.
When the bread bites are baked, brush them with warm melted butter.
Immediately add these to the box of cinnamon and sugar. Toss and coat them well with the cinnamon sugar.
Lay them back on the baking tray. Drizzle them over with Chocolate drizzle.

If you are making any Super Bowl Party Vegetarian or Vegan Appetizer, Dip or Dessert, please link back. I am putting a Collective of Super Bowl Party Food together and looking for some good easy recipes! Join in and let’s all have some fun!!

Taking these to Throwback Thursdays to share some cinnamon sugar and chocolate love!!

Throwback Thursdays

Taking this to Fiesta Friday 104, cohosted by talented Hilda and Mila !

Had a great time baking these with my munchkin in my Indian American Kitchen. I bet you will love making these too!

Sonal

Cheese & Chili Parantha

January 8, 2016 by simplyvegetarian777 44 Comments

Cheese & Chili Parantha

Yes! You read it right! Cheese & Chili Parantha. A perfect flat bread bringing the western and Indian flavors together.

Cheese & Chili Parantha

I thought of making the paneer paranthas for breakfast today since Amit was leaving late for work. Checked the refrigerator and there was no paneer. Mozarella peeked from the side and I knew exactly what to do with it. A cold wet day, demanded something, just like that to heat up the soul and warm me up.

Cheese & Chili Parantha

The addition of mozarella to these paranthas is just mind blowing. I was slightly skeptical initially to use mozarella in Parantha but then a good foodie is the one who can challenge her/his boundaries. So my dear friends, that’s what I did and I am soooooo glad that I did 😀. It was spicy! It was hot! It was melt in the mouth gorgeous and just ooohhhh soooo good!

Ahem! My apologies for tooting my own horn here! 😱

Taking these paranthas to Angie’s Fiesta Friday 101 ! I hope people will love it along with talented co-hosts, Jhuls and Mr. Fitz !!

This is how I made these !

Cheese & Chili Parantha

Servings: 4
Difficulty: medium
Print

Cheese & Chili Parantha

Kitchen Equipments Required

Big bowl to knead the flour, griddle/pan/tawa, flat spatula, rolling pin, rolling board, a plate of dry flour, a bowl with oil & spoon, a small bowl for making cheese mix.

Ingredients

Dough

Whole Wheat Flour – 1&1/2 cups + some dry flour to roll

Water to knead the flour

Cheese & Chili Filling

Mozzarella Cheese – 3/4 cup, shredded

Green Chili – 2, cut fine. You may use 1/2 jalapeño

Ginger – 1 big piece, grated or minced fine

Garam Masala – 1/4 tsp

Salt to taste. Go low on salt since mozzarella is already salted

Oil to pan roast

Method

Makes 8 paranthas

Making Dough

Take the big bowl. Add whole wheat flour. Add enough water to make pliable soft dough. Knead for 5 minutes. Set aside for 1/2 to 1 hr. I prefer to use cold and a day old dough for making paranthas. It is more under control and more easy to handle.

Refer to pictogram 1

Take the dough. Make 16 equal balls. Keep them covered.
It takes 2 balls to make this Parantha. Roll The balls into the dry flour. Roll out 4-5 inches discs out of both the rolls.
Take 2-3 tbsp of filling and spread it evenly on one of the discs.
Pick up the other disc and put it on the top of the disc with the filling. Press it down and seal the edges tight.

Refer to pictogram 2

Heat the tawa or pan or griddle.
Reduce the flame to medium. Pick up the rolled and filled Parantha and lay it carefully on the hot pan.
Cook for about 45 seconds to 1 minute and peek at the bottom of the Parantha. Once it develops brown spots at the bottom, flip it carefully with flat spatula.
Let the other side also cook for about 45 seconds to 1 minute till it develops brown spots.
Spread little oil on the top and flip again. Press with flat spatula and cook for about 30 seconds on low medium flame.
Spread little oil on the top and then flip again. Press with flat spatula and cook for another 30 seconds.
Finish the rest of the 7 paranthas likewise.
A crispy crunchy yummy cheesy and spicy Parantha is ready to be eaten.
Serve with pickles and some hot chai.

Note

These paranthas are best eaten when warm. You may make them in advance but always serve them warm. It will enhance the cheesy flavor more.

Pictogram 1

Cheese & Chili Stuffing + Rolling + Filling + Putting together

Pictogram 2

Putting on the griddle + Pan Roasting the Paranthas

I had fun making these in my Indian American kitchen. I hope you will have fun making these and munching on these too.

Sonal

Very Savory Skillet Corn Bread with Chillies, Corn & Olives

December 4, 2015 by simplyvegetarian777 30 Comments

I am a part of this fabulous home bakers group called “Baking Partners” on Facebook! Facebook is like a magic wand for food bloggers, I tell you! If you are a food blogger and not on Facebook, you are missing out big time! No kidding!

Very Savory Skillet Corn Bread, eggless!

The creator and admin of this group Swathi of Zesty South Indian Kitchen is a seasoned baker! You probably can find the breads and bakes from every region of the world on her blog! Such inspiring and still very humble work! Swathi along with Suja of Kitchen Corner came up with the challenge of the month for November!

Though I had these corn muffins on the blog earlier and I thought that I would not blog this one, but the results are so outstanding that I have to share it! It has just come out perfect! I have adapted their recipe to make it half portion and egg less and making it more savory than the regular. Somehow I don’t like the corn bread any sweet!

When I dug my greedy teeth into this lush golden bread, I was in food heaven! It reminded me so much of Indian Makki ki Roti! Such a yahoo moment for me! 😀

Sharing this with the fellows at Angie’s Fiesta Friday, co-hosted by Johanne and Liz !

This is how I baked it!

Very Savory Corn Skillet Bread, Egg-less

Servings: 6
Difficulty: easy
Print

Kitchen Equipments Required

1 big mixing bowl, 1 small microwave safe bowl, a 6 inch iron skillet or a small cake mould, oven (of course), fork and spoon, chopping board and knife.

Ingredients

Yellow corn meal / makka ka atta (cosrsely ground) – 3/4 cup

All purpose flour – 1/2 cup

Baking Powder – 1 tsp

salt – 3/4 tsp

Sugar or Shakkar – 1 tsp

Flax meal – 1 tbsp ( Alsi ka atta)

Water – 3 tbsp

Vegetable Oil – 2 tbsp

Yogurt – 1/2 cup

Butter – 1 tbsp

Green Chilli, small – 1 finely chopped

Corn kernels – 2 tbsp, par boiled

Olives – 6, cosrsely chopped

Cheddar Cheese – 2 tbsp, shredded

Method

Preheat the oven at 400*F / 200*C.

Take the microwave safe bowl. Add 3 tbsp water and microwave for 30 seconds. Take it out and add Flax meal / Alsi ke Beej ka choora, to the warm water. Whisk it and set aside.
Take big bowl. Add corn flour, all purpose flour, salt, sugar and baking powder to it. Mix with fork and set aside.
Take the flax meal bowl and add oil and yogurt to it. Beat it well with a fork.
Add the wet ingredients and chopped vegetables and cheese to the dry ingredients and mix well with a fork.
Melt the 1 tbsp butter and coat the iron skillet properly with it.
Pour the prepared batter into the skillet or cake tin. Level it out with fork or spoon. If desired, add some sliced olives.
Bake it at 400*F for about 25-30 minutes until the wooden toothpick comes out clean.

Serve it warm! I assure you that you don’t need any other side sauce or butter etc with it! It’s just perfectly done and bit spicy and crispy!

Another gorgeousness from my Indian American Kitchen to yours!!

Bake it in the winter and eat for snack or as a side for a whole meal! Delicious and gorgeous food doesn’t need complicated recipes and fancy ingredients for sure !

Sonal

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Missi Roti

November 29, 2015 by simplyvegetarian777 13 Comments

I had blogged Besani Roti few days ago! When I posted it on the social media, many people asked me if this is the same Missi Roti, that the restaurants serve. I was surprised to see people calling Besani as Missi Roti!

Technically, they both fall in the same “Missi” category since they both are made from chickpea flour but the difference is that the Besani Roti is made from Chickpea flour (Mediterranean chickpea) where as Missi Roti is made from Kaala Chana which is Indian chickpea. This stands true atleast in the part I grew up and my Dadi (grandmother) always ate the Missi Roti as Missi Roti and not the Besani for Missi. Did I confuse you?

After the whole question and answer on the social media about this Roti, I had decided to post the real Missi Roti, which my friends is this – made from Kaala Chana Besan!

It is super simple to make and much lighter as compared to the Besani. Back home, mom would get the Missi atta from the Atta Chakki (The shop where they grind fresh flour on demand), where it was a premix of small part of whole wheat flour mixed with Kaale Chane ka atta! Small towns in India still operate like that! 🙂 That is a blessing for sure!

This is how I made it!

Missi Roti

Servings: 3
Difficulty: easy
Print

Missi Roti

Kitchen Equipments Required

Mixing bowl, rolling board, rolling pin, a plate with dry flour, a flat spatula, griddle / tawa, flat pan to cook roti.

Ingredients

Missi Atta / Kala Chana Besan – 3/4 cup

Whole wheat flour – 1/4 cup plus more to roll

Salt – a pinch

Water – to knead the dough.

Method

Take the big mixing bowl. Add besan, whole wheat flour and salt. Mix it all together.
Make a hole in the middle of the mixture. Add little water. Start mixing and bring the flour mixture together in a dough. Make sure that you add 2-3 tbsp water at a time. Besan is gluten free so it doesn’t require lot of water to bind. If you add too much water at a time, it will become runny and become batter instead of dough. A little bit of wheat flour is added to bind the dough.
Grease your hands lightly with oil and gather the dough finally. It will be slightly sticky.
Divide the dough into 6-8 equal balls.
Heat the griddle or tawa.
Take one dough ball. Roll it in the dry whole wheat flour in a plate.
Place it on the rolling board or clean kitchen counter. Roll it out into a 4&1/2 inch round with gentle pressure. If you will apply too much pressure while rolling the dough, it will stick to the board or counter. You may roll it on butter or parchment paper also, for easy removal. If required, apply more dry flour.
Reduce the heat of the griddle to medium. Carefully lift the rolled out dough and place it on the hot tawa.
Cook it for 2 minutes on medium flame and then gently flip it with flat spatula. Now cook it from the other side for another 2 minutes on medium flame.
Flip it one more time and press it with flat spatula and cook further for 1 more minute.
Apply some butter or ghee and serve hot. I served these rotis with Dal Palak Saag and Oil free Mushroom Matar Makhani .

Notes – Two things to remember with the Missi Roti is that the dough has to be made fresh and should not be kept for later use. And the other is that these rotis are made fresh and should not be stored for days. They taste best, when eaten warm.

Enjoy this simple and humble Missi Roti from my Indian American Kitchen to yours!

Enjoy!

Sonal

Besani Roti

November 14, 2015 by simplyvegetarian777 20 Comments

Besani Roti collage

Besan is Chickpea Flour and Roti is Indian Flatbread !

I have vivid memories of this Roti being served in most of the Indian weddings in UP, Delhi and Punjab region, especially in winters. I am laughing as I remember that it used to take time on this Roti ka stall, since it was cooked on slow flame and there used to be a long line of people waiting for their turn. Indian weddings are fun to attend, not only for the rituals but for their food culture.

My dadi (grandmother) was very fond of it and whenever she accompanied us to any wedding, one of us had to wait at the stall to get this Roti for her since this was the only Roti she would eat ;).

Besani Roti 1

Besan is gluten free and is rich in nutrients. Many people make these rotis purely with Besan but I have added a bit of whole wheat flour for easy binding. The rustic earthern flavor of this Roti is beyond description and is a complete meal. Many a times, it is served with saag also.

I ate mine with some butter and mango pickle and strong ginger tea on the side! A bliss. Perfect for breakfast, brunch, lunch box or lunch or dinner time.

This is how I made it!

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Besani Roti

Servings: 4
Difficulty: easy
Print

Besani Roti

Kitchen Equipments Required

A big bowl to make the dough, a rolling board (optional) or clean kitchen surface, rolling pin, a small bowl filled with cold water, a flat pan or griddle (tawa), a flat spatula, a plate with some dry wheat flour to roll the dough.

Ingredients

Besan / Chickpea Flour – 3/4 cup

Gehu ka Atta / Whole Wheat Flour – 1/4 cup

Green Chili – 1 small, finely chopped

Onions – 1/2 cup, finely chopped

Ginger – 1 tsp, finely grated

Yogurt – 2 tbsp

Water, cold – to make pliable dough

Oil & Spices

Oil – to grease your hands

Salt to taste

Ajwain / Carom seeds – 1/2 tsp

Red chili powder – 1/4 tsp

Garam Masala – 1/2 tsp

Turmeric – 1/2 tsp

Method

Take the big mixing bowl. Add besan, whole wheat flour, green chili, onions, ginger, turmeric, Caron seeds, salt, red chili powder and Garam masala to the bowl. Mix it all together.
Make a hole in the middle of the mixture. Add yogurt and little water. Start mixing and bring the flour mixture together in a dough. Make sure that you add 2-3 tbsp water at a time. Besan is gluten free so it doesn’t require lot of water to bind. If you add too much water at a time, it will become runny and become batter instead of dough. A little bit of wheat flour is added to bind the dough.
Grease your hands lightly with oil and gather the dough finally. It will be slightly sticky.
Divide the dough into 8 equal balls. Heat the griddle or tawa.
Take one dough ball. Roll it in the dry whole wheat flour in a plate.
Place it on the rolling board or clean kitchen counter. Roll it out into a 4&1/2 inch round with gentle pressure. If you will apply too much pressure while rolling the dough, it will stick to the board or counter. You may roll it on butter or parchment paper also, for easy removal. If required, apply more dry flour.
Reduce the heat of the griddle to medium. Carefully lift the rolled out dough and place it on the hot tawa.
Cook it for 2 minutes on medium flame and then gently flip it with flat spatula. Now cook it from the other side for another 2 minutes on medium flame.
Flip it one more time and press it with flat spatula and cook further for 1 more minute.
Apply some fresh butter or ghee and enjoy with yogurt, pickles and chutney.

Notes

You may cook the Besani Roti, the last time on open flame.
Many people do not add whole wheat flour. You may try making it that way also, if you can handle the pure besan dough. In that case you have to spread the dough ball in between 2 sheets of parchment or butter paper.
Besani Roti takes time to cook from inside, therefore, please cook it on medium to slow flame.
Besani Roti has a very distinctive taste and is delicious. It tastes the best in Winters.

Have fun making these rotis this week and enjoy some rustic and earthern flavors from my Indian-American Kitchen to yours!

Sonal

Methi Thepla – Flatbreads made with spices and Fenugreek.

March 8, 2015 by 19 Comments

Methi Theplas are much adored flatbreads from Gujarati Cuisine! I have had my fair share of these yummy flatbreads, when I lived near my close friend who was from Gujarati origin.

These are mildly spicy and soft, melt in the mouth flatbreads. Often eaten with pickles. People often pack these when traveling on a long distance!

This is a recipe inspired from Shruti’s Cooking with SJ blog! She has so many delicious recipes. Do check it out!

Yields – 12 to 14 Theplas

Kitchen Equipments Required – rolling pin, board or clean counter space, a big bowl to knead the dough, a flat pan or tawa, flat spatula, a plate or box to keep the theplas, a container with dry flour, a spoon.

Ingredients

Wheat flour, whole – 1&1/2 cups + more to roll.

Methi leaves / Fenugreek leaves – 1 cup, fresh. Washed and chopped fine. You can use 2 tbsp dry methi too.

Ginger – 1/2 tsp, freshly grated

Yogurt – 2 tbsp

Cumin powder – 1/2 tsp

Red chili powder – 1/4 to 1/2 tsp

Salt to taste

Water – 1/2 cup + more to knead

Oil – to grill

Method

Take a deep bowl. Add all the ingredients together besides water. Mix them well with yogurt.
Make a well in the between and start adding water, a little at a time.
Knead a smooth and soft dough. Cover and keep it aside for 10 minutes. Get back to it! Knead for 2 minutes.
Make 12-14 dough balls. Keep them covered.
Take 1 dough ball. Roll it out into 4 to 4&1/2 inches circles in diameter by applying a little dry flour.
Heat the griddle / pan / tawa. Put the rolled out dough circle on the pan.
Roast on 1 side for a minute on lower-medium heat. Flip it. Apply a little oil.
Press it with flat spatula and roast for a minute. Flip again. Apply a little oil on this side now. Press again with flat spatula.
Once it has nice pinkish red spots on both sides, theplas are ready.

Storage

You may store these in fajita boxes or casseroles, wrapped in kitchen towel and foil.
You may make in more number. Bring them to the room temperature. Then wrap in foil. Store in refrigerator.

Enjoy!

Sonal

Bread Boule – No-knead and Overnight fermented! 2 flavors suggested

February 12, 2015 by 11 Comments

I had no idea on the B of the bread, 2 years ago. All I knew to buy from the store and eat it! Slowly, I befriended the yeast beast and here I am after 2 years, baking some bread. Good or Bad…I don’t know but one thing for sure that bread baking is the most satisfying experience in the culinary world. It’s almost like creating a baby! I light sound like a fool! But that’s my belief!

Most of the breads require proofing after quite a strenuous workout if kneading. As much as I like doing that and still do that for pizza etc, I have switched to this excellent method of slow proofing, over night, no-kneading method. How easy and convenient is that! As a result, you get a beautiful rustic and earthy boule of bread.

I can’t thank Shailja enough for her continuous guidance on my bread baking journey. Whenever I am stuck, I head to her window on FB and lol my head and ask “hey, what temp to bake? Hey, for how long to bake? Hey, water bath?”….and she never gets tired of my repetitive questions.

Before I start the recipe, I have to put my observation forth. I have seen that whenever I bake my whole wheat bread in the combination of oats flour, it brings the best out of it.

Coming to the basic recipe now!

Makes: 1 big boule or 2 small ones.

Kitchen Equipments Required: 1 broad mouth bowl for kneading, 1 deep bowl to proof, baking tray, parchment paper, an oven safe container or pan for cold water bath, cling wrap.

Ingredients

Whole wheat flour – 3 cups + more

Oats flour – 1 cup. I took the quick cooking oats and ground them in my coffee grinder. Little coarse makes good air pockets.

Quick cooking oats – 1 cup

Salt – 1&1/4 tsp

Sugar – 1&1/2 tbsp

Yeast – 1/2 tsp. I used instant variety. You may use dry active yeast.

Water – 3&1/2 cups. Use warm water. Like warm is not good enough. If you can keep the finger in that water till the count of 3. It’s good temperature. More than that is cold.

Oil – 1 tbsp

Butter, melted – 2 tbsp

Method

Preparation for that No-knead Over night Proof

Take that broad mouth bowl. Add whole wheat flour, oats flour, quick cooking oats, sugar, salt and instant yeast to it. Mix all the ingredients well.
Make a well in the middle. Add 1 cup of water at a time. Start bringing the dry ingredients into a dough slowly.
Grease the deep bowl with 1 tbsp oil. Transfer the mixed (loose) dough to this greased bowl. Turn it around few times so that it is coated from oil from all the sides.

Note: Oh I forgot to mention that do all that hullabaloo in the night before you go to bed. Max 10 minutes work.

Cover the bowl tight with cling wrap. Leave it on the kitchen counter like that overnight, for 8-10 hrs.
That’s it! No other work needed.

Flavoring the Dough
I made 2 fillings :
1. Parmesan garlic & oregano. I don’t remember the exact quantities but play with it.
2. Almonds coco, cinnamon, coffee and sugar. Again, I just eyeballed everything and made the filling.

You may make any flavor filling. Parsley, rosemary, cilantro, thyme, they all make good seasoning or flavoring agents.

Tending to the dough in the morning and Baking

When you will look at this dough in the morning, it will be really loose and messy. Don’t worry.
Flour the clean kitchen surface. Take it out on the floured surface. Now this was a big quantity and I got greedy so divided the dough into 2.
I stretched out one dough to a square with hands, on floured surface. Sprinkled one of the fillings all over the stretched dough. I stated bringing the corners of the dough to the center and shaped them, 1 in circular and another in oblong boules.
Prepare the baking tray by lining it with parchment paper. You may choose not to line it too. Place the boules on the baking sheet. Cover these with a damp towel or cling wrap it. Let it sit like that for 1 hr.
Meanwhile, Preheat the oven at 425F / 205C. Place the baking tray in the middle of the oven.
Important: Place a water bath at the bottom of the oven so that the crust doesn’t dry out. Water bath is a pan filled with ice cubes or super cold water.
Brush these boules with 1 tbsp of melted butter each.
Bake for 25-28 minutes. Switch off the oven.
To add the color to the bread: Broil/grill on the top on high, for 1&1/2 to 2 minutes. Keep a close watch and when the desired color is acquired, switch off the broil.
Take the baking tray out. Let the bread/ boules rest for atleast 1/2 anje before you slice it or you will end up spoiling the beautiful texture inside and make it mushed and blah!

Have fun baking this gorgeous and ph-so-easy rustic bread at home for your family and friends. My kids absolutely love the home made bread.

I used some of this later to make bread pizza/crostini pizza, grilled cheese sandwich or just grilled it in the pan with some butter. I toasted the sweeter one with some butter, cinnamon, coco and sugar on the griddle. Amazing!!

Sonal!

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Breads

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Can’t make it now? PIN it for LATER!

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Parmesan Garlic Knots

Parmesan Garlic Knots

Makes – approximately 16 knots

Ingredients

Method

Making the Dough and First Proofing

Shaping and Baking the Parm Garlic Knots

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Cheese & Chili Parantha

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Very Savory Corn Skillet Bread, Egg-less

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Missi Roti

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Besani Roti

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