Urad Dal Vada/ Urad Dal dumplings a Very guilt free version

Hi everybody, you must have heard of the famous south Indian Healthy breakfast Idli and you know its most delicious accompanist , Yup two of them One is healthy but the other one is unhealthy because its fried in Oil otherwise the ingredients in it are very healthy too.. Idli always goes with Vada and Sambhar.
I don't think any south Indian would say no to this dish its a favourite dish of the Indians..,
Best part is when you are sick Doctors prescribe medicine and ask you to eat only Idlis and Bread..., so you know why Doctors prescribe Idli too in their prescription :), Idli is healthy because it is steam cooked.
Well, of course we are not talking about Idlis today in this page we are talking about the best friend of Idlis which are the Vadas.., Even though it is made of Dal, very health conscious people prefer not to eat as it is a deep fried snack.., well, now you can be rest assured with this recipe you can have at least a few of them..., I can guarantee you.., you will love this recipe...
Last Sunday I had made Idli, vada and sambhar for breakfast, every time when I make them.., I just eat only one vada,  I control myself  even though it is so tempting, (which is too hard)!. you know what I mean.
That too.,  when the doctor says your cholesterol level is on its first step!. , if people look at me they would never believe . But, unfortunately it is true..., that was when I decided I will try to cut down on my snacking fried goodies. This was just a sudden thought and  I tried this method.., I thought if it is doesn't work, I can always deep fry it!, So, tried this method it worked absolutely fantastic. The taste was their, not too crispy as when you deep fry them.., but I can really enjoy.., what more can you ask for right ?
So here is how I made it, and my kids loved it.., I was happy as kids said mum you could making this as an evening snack when ever we want it., and you don't have to worry any more thinking that you are making your kids eat deep fried snacks.. as they are totally guilt free...
Hope you all like it and and enjoy it as we do...
This recipe is for the Blogging Marathon - Kid's delight - under 30 minutes

URAD DAL VADA - A GUILT FREE SNACK



INGREDIENTS:
1 Cup Urad dal (I used unsplit)
2 tbsp Channa dal
2 to 3 green chilies or 1/2 tsp coarsely crushed Pepper (optional)
A pinch of Hing/Asafoetida
1'' Ginger
1 stalk curry leaves
1 and 1/2 tsp salt
A big pinch of Baking soda
Oil
Guntapanganalu skillet /Aebleskiver Pan



METHOD:
Soak Urad dal and channa dal for an hour or two, Grind into a smooth paste.
You can Grind chilies and Ginger also with the dals or chop the green chilies and grind the ginger with it.
If you are going to use Pepper crush it coarsely and add it to the batter.
Chop the Curry leaves and add salt as required.
So hope you understood..
Now mix them all well together, and keep the batter ready.
Heat the skillet on the stove top brush it with oil, pour the batter in each of the holes and close the lid, cook undisturbed for 6 to 7 minutes remove the lid and with a spoon or a small stick comes with the skillet turn them over add a little oil into each hole around the vada that way it talks to the bottom of the skillet this makes the vada  more crispier.
That's it your urad dal vada is ready to gobble with out guilt....
Sorry guys my clicks are not doing justice..

You too make this, eat , enjoy..., and do tell me if you tried and how it turned out.....did you like it..?

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Sliced Potato Patice

I know my photo is so bland, but I promise you the dish is so delicious.., I have got so many votes for this like g+!. how many would say yes with me....,  Yay!!, I know you all would, especially kids don't they.., I won't say kids only..., as my hubby loves potatoes so much.., If we go to market he specially keeps asking can we buy some potatoes Pleaseeee..., I sometimes literally fight with him baring him from buying them.., as my kids insist that I have to make potato curry dry or gravy at least twice in a week, I try to use more veggies than potatoes all the time.
I will go straight to the recipe.., this is for BM#14 - kid's delight - 30 minutes.., My kids are not very small kids they are teenagers..., so please adjust the spiciness in all the dishes I have posted in this series.. if you are making it for your little ones..

SLICED POTATO PATICE
INGREDIENTS:
I have given approximate measurements as I just made it in the nick of time..., just make this to your taste. 
Potatoes - 2 ( I used large ones)
Potato - 1
7 to 8 Walnuts
3 to 4 Bread slices (day old)
2 to 3 tbsp of Corn flour
water to make paste ( may be around 1/4 cup)
1/2 tbsp of Chilli powder
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
A pinch of Hing/Asafoetida powder
salt as required

METHOD:
First of all grind walnuts and bread in your mixie to fine crumbs, then roast the powder mix for a few minutes in a wok,
Meanwhile cook 1  potato, peel the skin and mash it nicely to this add the bread crumb mix, all the spice powders, corn flour and required amount of salt.
Mix all of these into a paste like base using water, ( Just like potato bonda base consistency or like a very thick pancake batter or I could say like a cake batter!)
Inbtw take Raw potatoes (2) peel the skin and slices the potatoes in a potato slicer, put these slices in water so it doesn't change colour and cook them for few minutes so they are partially cooked (even if they are completely cook don't panic, just make sure it doesn't loose its shape!) , drain the water from the slices  and keep aside. Separate the pieces and drain them on a kitchen towel quickly otherwise they tend to stick together, this helps in taking away the water content from them and keeps them more drier.
Heat a tawa/girdle, pour some oil (say around 1 or 2 tsp) , Dip each potato slice into this batter and put them on the tawa just like the photo down here....

put around 3 to 4 pieces on the tawa just as shown above, add one or two tsp of oil on each side and roast them nicely until they change colour.
Variation: If you want you can fry them in oil or you can bake them too...
What I have done -  I wouldn't say a very healthy version, as I have used oil in roasting them,  but totally in limited quantity.
But kids enjoyed with Tomato ketchup, there was a bit of crispiness and a burger smell because of the walnuts...
Mum was happy that she made them eat some walnuts!..., kids were happy that they were potatoes so both parties were happy ever after....
Want to try them and tell me..., or tell me what else can be added or deleted to make it more nice and nutritious... any ideas... tell me....

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Wheat Germ, Dill leaves Onion Baajis/Pakodas

This was made in the nick of the minute, when somebody arrived and demanded that she felt like eating Onion Baajis rather pakodas. My friend is pregnant and this is her first one, when she asks something I just can't say no to her, as I feel the mom in me, getting all geared up, as always I wanted her to eat something good as well, what could I do with just a plain Onion pakoda, when I opened my grocery cupboard to take out some gram flour and rice flour but the first thing my eyes fell on was Wheat Germ, that's when I decided add some and check it out..No need to tell anybody...
so here goes my recipe...

WHEAT GERM AND DILL LEAVES ONION BAAJIS/PAKODAS




INGREDIENTS:
1 cup Rice flour
1/4 cup Gram flour
1/4 cup Wheat germ
5 to 6 sprigs of Dill leaves
1 tbsp chopped coriander leaves
1 stalk of curry leaves
2 Onions
3 to 4 Green chillies
Salt as required
Oil for frying



METHOD:
Chop Onions, pick out the tender stalk and leaves of dill leaves (do not use the thick stalk of the dill leaves), chop coriander leaves, chop curry leaves .
Before chopping all the greens wash them.
In a large bowl add Rice flour, Gram flour and Wheat germ, mix well.
Add required amount of salt , chopped onions, dill leaves, coriander leaves, curry leaves chopped green chillies.
Mix them all well together and leave them for few minutes.
Meanwhile heat oil for frying in a low flame.
Keep a colander lined with kitchen towel ready.
Check the consistency of the batter you will notice that it would have become softer as if you have added water to it, as onion gives out water when you mix it with salt, If you make the batter for Baajis already by adding water, you will end up adding flours to bring it back to the pakoda consistency as it would have too much water in it.
It is always better to do this way so when the onion gives out water, you will be able to judge how much water you need to make into a dough like consistency.
Adding less water also helps in using less oil when frying.
When your Baaji/pakoda dough is ready and by that time your oil would have reached its frying level, that is when you drop a little batter into it, it should come to the surface immediately that means your oil is ready to rock...
Take a spoon or using your hand drop the batter in small quantities and fry them till golden brown in colour, and take them out and drain them on the kitchen towel.
Take them out and serve them with ketchup to your kids and you can munch it just like that...

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Sesame fried Tofu - Aishu's Recipe with Kaeshi Sauce

Wondering what this is, This is totally my daughter's make up Tofu Recipe not the sauce, I have to give a little intro about this addiction..., why am I using this word addiction..,  I have a daughter her new addiction from few months is Japan.., May be soon enough I will post the whole lot of Japanese dishes I have tried out..., Just because of her..., Her addiction has crossed its limits, now I have to scream at her to stop seeing Japanese food, videos, alphabets and whatnot's and start concentrating on  her coming exams.

This all started few months back, when she started learning the alphabets, I could all those different diagrams that is what I call them, stuck to my cupboards, kitchen utensils, Lounge, bedroom etc.., then she started exploring the food ( because she knew that is how she can hook me!), and then now she has landed up in seeing Japanese TV programmes..., I have promised her that I will find out if I could locate some place here who can help her with speaking the language and she has to promise me that she would sit and study for her A level exams..., but she is still contemplating about it... , I will not talk about this much further as it might take the whole post. So let me get back to the recipe...

I usually don't bring Tofu often, so once in while when I bring I will try something nice for my daughter, My twins especially my son doesn't like Tofu, Paneer etc.., according to him.., South Indian food is the most comfortable zone for him!, so why am I talking about him.., The only person who hates to eat Tofu, loved Aishu's Fried Tofu recipe and praised it.., So I had to take the photographs when she was making them..,  I am linking this to Kid's delight - 30 minutes snack.. for Blogging Marathon #14.

FRIED TOFU WITH  SESAME SEED TOPPING AND KAESHI SAUCE

INGREDIENTS FOR TOASTED TOFU
250gms Tofu Block
3 to 4 tbsp of white Sesame seeds
oil as required*
Bread Crumbs*
corn flour*
water*

METHOD:
Remove the Tofu from the wrap press and remove the water from it, cut them into rectangles.
In a bowl mix both bread crumbs and sesame seeds in small portions, so you won't be wasting both of them, use them as needed.
In an other bowl mix corn flour with water and make it into a pancake consistency and keep it ready.
Dip these rectangles in the corn  flour batter first then into the bread crumb mixture.
Heat a small pan and toast these Tofu pieces on both the sides carefully until golden brown in colour.
* I have indicated this star to tell you that I have not mentioned the exact measurements and these things are totally used approximately. A small tip I could give you is when making the corn flour batter do not add too much water start with little water and when mixing water you will start to know how it reacts and how corn starch gets settled down in the bottom.., If you are new to this concept, it is better that you add around 1 or 2 tsp of plain flour which helps in making the consistency of the batter.



KAESHI SAUCE
adapted from here
INGREDIENTS:
170 ml dark soy sauce
30 ml Mirin
25 gms sugar

METHOD:
About this recipe and if you are too keen on learning Japanese dishes and love it.., it is better to go the website, as she discusses about the use of different kind of Mirin., The one I have used is an alcohol free.
Put the Mirin in a pan bring to boil, lower heat and simmer a bit
Add sugar and still till everything is melted
Now add soy sauce let it warm up slowly, do not allow it to boil, when it starts bubbling switch of the stove and keep it aside.
If any scum has formed on top of it, skim off carefully.
She says Kaeshi can used straight away but tastes best when left for about a day,
This can kept for several month under refrigeration in an air tight container.
You can even add more sugar to taste if you like it sweet...
I think my daughter added more sugar as to her liking...
So you can increase decrease the contents as you like it.

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Cheesy Bread Balls

Hi everybody, Hope you all had a wonderful Yugadi, Gudi padwa..., I too had a lovely time, had friends and family around and enjoyed a good festival feast too.., that is why I late in posting today's Kid's delight - easy to make under 30 minutes.
I will go straight to the recipe today.., as always I made this in a hurry.., planned something and made something.., I thought of making burger or cutlet, and when I saw the time.., I knew I could never make it, my children will be here soon.., so I changed the whole concept, so here goes the recipe..

CHEESY BREAD BALLS


INGREDIENTS:
2 Cups Bread crumbs (I used around 8 to 9 bread slices)
3 Tomatoes
1/2 cup grated cheese
4 to 5 Green chillies
2 Medium sized Onions
5 to 6 stalks of Coriander leaves
1 stalk of curry leaves
Salt as required

METHOD:
Preheat oven to Gas Mark 4
Piece Bread into slices and powder it in a mixie for equal crumbling, then  grind tomatoes in the mixie, add chopped onions, cheese, chillies, coriander leaves and required amount of salt.
Mix them all well together make round balls  place them on a baking sheet around 15 to 20 minutes I baked it a little more than that :), because I forgot, so they became more roasted.
Serve these Balls with Tomato ketchup...
I am sure your kids will enjoy..

My kids are teenagers.., so If you are serving it to little ones, add pepper powder or chilli powder 1/2 tsp, so it won't be very spicy for them to enjoy...

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Oats, Lapsi and sweet corn Idlis

Idli is one more thing I have become a big fan of.., well who doesn't Idli.., if you are a south Idli, most hearty breakfast.., A healthy one too.., basically because it is steam cooked.., Idli, vada, sambhar and chutney is one thing you get in every resturant, darshinis,  hotels in south India...

Even Doctors prescribe to eat Idlis if you are sick only minus all the other items with it...!! :).

My love for Idlis became more stronger when I moved out of comfort zone.., that is when I left India, Now the first thing I do when I land in India is.... ?, Eat Idlis and Dosa :).., Oh! I am thinking of back home.., and I envy especially my daughter envies people in India, just because she can't indulge in her favourite food...

I think I have told you I have twins, a girl and a boy :). My Girl loves Idlis and my Boy loves Dosas..., Now you know why I make so many twists..., Oh! ya how can you know because I haven't posted lot of them!..., maybe some day I will.., but still we can talk about this Idli right  ?.., so let's get back to the recipe then...

The Last time when I went to london, my eyes fell on this product - Lapsi, My friend who is from North Karnataka told me I should try it out.., well, why not ?, so I picked it up.., The other day I was searching through my pantry and noticed this cover..., took it out and was musing what to do..., I don't know some smell in the kitchen made my daughter think I am making Idlis.., that was when I thought why not try these..., 

So with this I started pairing things, out came the oats and of course you know my love towards sweet corn.., you must have noticed I keep using these little yellow gems most of the time in my cooking... well put together we had these Lovely Idlis with a special chutney!, I am not posting the recipe for the chutney now as I am short of time and this is my post for.. you guessed right .. for Blogging Marathon.. the last day...

Valli special thanks to you..., in believing me and I enjoyed every bit of it, made new friends.., lovely ladies...., wonderful cooking and baking around the Blogging Marathon...you must check out every blogger in this marathon.., you will surprised of what all they have created.. learnt new recipes too... so here goes my recipe...

OATS, LAPSI AND SWEET CORN IDLIS

INGREDIENTS:

1 Cup Oats

1 Cup Lapsi

1 Cup sweet Corn ( used frozen)

3 Cups of Yogurt

1/2 of buttermilk

2 tsp of Eno or 1 and 1/2 tsp of Baking soda

1 and 1/2 tsp salt

2 stalks of chopped coriander leaves

1 stalk of curry leaves.

SEASONING:

1 tbsp of oil

1 tsp Mustard seeds

1 tsp Channa dal

1 tsp Urad dal

METHOD:

Thaw the frozen sweet corn, and grind it into a paste, then roast the rolled oats and powder them, Roast Lapsi for a few minutes and let every thing get cooled.

Then mix them all together, add salt, chopped coriander and chopped curry leaves.

Then in a small pan heat oil, add mustard seeds and dals fry them for a minute once the mustard seeds splutter and dals change colour switch of the stove, add these seasonings to the bowl of all the Dry ingredients.

Add Soda or Eno whatever you are using, Mix and combine them all well together.

Grease the Idli moulds, once everything is set ready add Yogurt and mix well, then if you find it too thick add extra buttermilk to it and make it into a consistency of Idli batter. (thicker than the pan cake batter)

Immediately pour these into the Idli moulds and steam cook them without the weight in the cooker for around 12 to 14 minutes..

Now your Idlis are ready to enjoy....

These Idlis may not be like the original Idlis still they are tasty with a nice spicy chutney...

MY VERDICT: My kiddo liked ( I can't say loved it as her favourite is the original Idlis !!), she said it was very nice..., and ate it with the sambhar I made just for her.., the other two said it was quite filling and ate with my spicy chutney...., eldest the combo was really good.., Hubby was bit inquisitive ( I have come to know now that if he asks me, what did you do with this recipe means he likes it!).., so I jumped into it and asked how was it.., he said it quite very nice actually and so the family story ends with a sigh that everybody enjoyed a good hearty, healthy breakfast.
Mum is very happy that she found an other recipe which her kids doesn't mind eating... what else do you need ?...

WISHING ALL MY READERS A VERY HAPPY UGADI... 

Will wish you all once again tomorrow... c u soon with an other recipe tomorrow....take care...

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Whole wheat & Potato Veggies Tart

You must have noticed that my baking is always to please my kids.., My whole cooking and baking is involved with my kids..., they are my inspiration to create whatever I do.. , My eldest is my greatest inspiration as she loves to try out every dish possible (only vegetarian) .
My kids love these Tarts and pies and keep asking me to bake them. That was when I started these journey on Tarts and pies from plain tarts to different kinds of tarts  lot of experiments I have indulged myself in!!
I have baked these tarts many a times and Just because my kids and of course my hubby loves it too....., sometimes I bake them as brunch on weekends or sometimes as their snacking time, coming from school they are always very hungry....
Basically baking this kind of Tart started one day when there was an argument between my two girls, My eldest  doesn't like these french fries, chips etc.., she feels that they are very oily to her taste, even though they are baked ones, only when I make them she likes as she mum wouldn't use too much oil  but she loves eating cheeses though!.
My second one loves potatoes to the core, she has already told me, that on her birthday and of course her twin R's D-Day I have to make, cook and bake only potatoes her list was too long, I just had to ignore her.
so coming back to the recipe she wanted potatoes in her tart and the eldest said I should not use it with other veggies in the tart.
When I saw both them together, an idea came to my mind!, why not use them both in flours satisfy and both the girls. so here goes my recipe...

WHOLE WHEAT AND POTATO VEGGIES TART
FOR THE TART: 
INGREDIENTS:
1 cup whole wheat flour (atta)
1/4 cup plain flour
3/4 th cup  peeled, cooked and Mashed potato
salt to taste
6 tbsp of Chilled butter
1/4 cup cold water ( use when needed)
Cheese for the topping of the tart


FILLING FOR THE TART
INGREDIENTS:
1 Green bell pepper
1 yellow pepper
100 gms of Broccoli florets
100 gms of Cauliflower florets
1 cup chopped spinach
1/2 cup peas
1 Onion
1 Carrot
1 tsp salt
100 ml single cream
1 tbsp Flax seed meal
1 cup of vegetable stock ( I used 1 ready made cube, gently warm water and add the stock cube).
50 ml single cream
1 tbsp Corn starch




METHOD AND SAUCE FOR THE TART
You can use an Egg in the sauce recipe but I have baked an eggless version...
First of all sift both the flours, with salt.
Cut all your veggies, cook broccoli, cauliflower, peas and carrot set them aside, don't cook too much.
Beauty of the veggies might become too soft and become a mess
Mash the cooked potato blend it with butter, once those two are ready, start adding the flour, to make it into a dough consistency. Rub the flour with your finger tips, just add 1 or 2 tbsp of cold water make it into a nice dough, knead it well so it forms into a ball.
wrap this dough in a plastic wrap and chill that in the refrigerator for at least 30 minutes
Meanwhile soak in a 3 tbsp of hot water flax seed meal.( around 10 minutes)
preheat the oven to 200 degree centigrade/Gas mark 6)
In a large wok, add 2 to 3 tbsp of Ginger-Garlic paste, once sauted add chopped onions, and pepper finely sliced and saute them too..,
Now add pre-boiled  broccoli, cauliflower, carrot etc.., into the wok then add the vegetable stock and allow it to boil with Pepper powder.
Now blend these flax seed meal first and then add corn starch without any lumps and single cream blend well together again, keep the flame low, pour this into the cooking veggies, adjust salt  and allow it boil for few minutes stirring continuously once it starts thickening keep it aside to cool.
Take out the dough roll out into a nice big round, then press this pasty ball into the tin, allowing any excess to hang over the side, you can roll a rolling pin over the tin and cut the excess slices for a good looking pasty case or like me just leave it aside.



Prick the base with a fork,  reduce the heat to moderate 180degree C, (Gas Mark 4) and all the fillings on to it then  grate some Cheddar cheese top it over close all the hanging out extra bits of the pastry  to cover it up and bake for 35 to 40 minutes until cheese melts and turn light golden in colour.
Serve warm and let the kids enjoy.

MY TIPS: To get a more crispier base you can trim of the extra dough, cover the pastry case with baking paper then add baking beads place the tin on a baking tray and bake for 15 to 20 minutes. Remove the paper and beads reduce the heat add the fillings and cheese bake further 25 to 30 minutes or until golden.

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Oats & Whole meal Italian Pesto Bread

Had a very tensed day today.., so I was really not planning to post anything at all, I have been baking breads this week I have already baked breads thrice!, This was my 3 rd bread and I baked it yesterday, I was not really into it, as I told in my earlier posts I have promised my kids that I will definitely bake a pizza and the promise is not yet fulfilled, day before yesterday night I had plan to start my pizza process somehow it got dropped, then when I got up yesterday morning..., the sun was shining right through the window.., the lovely sunshine, beautiful chirping birds around my house.., as my neighbour has so many birds coming to feed themselves watch out on my back door step too..., R is so excited he is building a small bird house for his RM project.., he has already built a bird feed and is now hanging in my garden.
The garden with loads of sunshine is calling me to welcome spring and begging me to plant seeds.., O' am I excited, hopefully if I am going to have a good summer I would love to harvest some veggies.., I am just waiting for a holidays and am going to immerse myself in the spring project.. fingers crossed hope the weather is as lovely as it is now!...
Coming to the recipe.., I just noticed that I did not have any bread left for my kids to take in their lunch box.,  that was when I decided I will bake a bread, This bread I baked had some satisfaction to it as it has some Italian flavours but not a pizza.
My kids love Pesto and Pasta.., so why not bake a bread with one of the combination!

OATS AND WHOLE MEAL ITALIAN PESTO BREAD
INGREDIENTS:
350 gms of Allinson Oatmill Bread flour
150 gms of very strong Whole meal Bread flour
1 and 1/2 tsp salt
1/4 cup Olive oil
4 tbsp Sundried Tomato pesto
2 tsp sugar
2 tsp dried Italian herbs
2 tsp Instant yeast
1 and 1/4 cup water

METHOD:
As always take a large bowl, pour 2 tbsp of luke warm water, 1 tsp sugar and yeast and allow it to stand for few minutes once it froths up., telling you that the yeast is active, you can start adding the other ingredients.
Before that mix both the flour well together with salt and remaining sugar.
To the yeast mixture add oil then the pest ( I used a shop bought one) mix well now add the flours and mix them well combined.
Now start adding water 1/4 cup at a time.  you might find the water I have given might be a bit excessive, no need to panic, either use it a bit less may be a cup or like start kneading the dough.
When you start kneading the dough after sometime say around 10 minutes you will notice the dough would have absorbed most the water content and would have become more softer.
As always I have dip your hand in the flour rather than adding extra flour when you knead will help it sticking to your hands and getting agitated.
After kneading for 10 minutes oil the dough put it back in the bowl close it with a cling film and leave it for an 1 and 1/2 to 2 hours until it is double in size.

Once it has risen, punch it down, so all the gas is removed then knead it very softly and shape it into the loaf tin and leave it again for an hour or so,
Preheat the oven to Gas Mark 6 and 1/2 to 7 , place a bowl of warm water underneath the oven.
It will rise again the second time. Brush milk on top of the loaf and place it in the oven in the middle rack, for 40 to 45 minutes until it is well baked, I usually insert a skewer to check if it is done.
Take it out of the oven and leave it on the wire rack for 5 minutes turn it upside down and give a tap the loaf comes out on to the wire rack, tap the bottom of the loaf to ensure it is well done.
The hollow sound tells you that the job is done well :)
Leave it cool, do not cut the slices immediately, as they will still be cooking, cover it with a tea towel which keeps the crust a bit soft,
Now slice them toast and eat them for your break fast like my daughter did ....

Enjoy c u tomorrow with an other recipe ....
check out the other blogging marathon recipes here....
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Jowar, Corn Meal, Gram flour & Fenugreek (Methi) Thepla

I have no introduction to this again because I just made it with ingredients on whatever my eyes well :), But
as it was taken very well at home, I am going to keep this recipe.., so I decided to post in my blog.
Anything I bake or cook I make everybody eat it sometimes I get more scape goats like my dear friends and  ask each one of them about their opinion.  After their approval I blog it, exactly my kids say blog it mum we like it.., so what else I need.., as they are my inspiration and my tasters and of course their opinion matters very much.

JOWAR, CORN MEAL, GRAM FLOUR AND METHI THEPLA


INGREDIENTS:
1 and 1/2 cup Jowar flour
1 Cup Corn Meal
1 Cup Gram Flour
1/4 Cup Atta Flour
1 Bunch Methi (Fenugreek Leaves)
1 tsp Coriander powder
1 tsp Cumin Powder
1/2 tsp Garam Masala
1/2 tbsp Chilli powder
1/2 tsp powdered Ajwain
1 AND 1/2 tsp Salt
Water as needed
Rice flour to pat and roll the dough for making Thepla.


MY TIPS:
First thing I would like to tell you take these as Guide lines and make these theplas as you want it to your taste, Increase or Decrease the Masala powders as you like, If you do not want to use them you can omit them too.., Salt use it as required. The dough has to be of chapati dough consistency so add water in the same way, If you don't get Fenugreek leaves you can omit them too.., or you can substitute with Coriander or mint leaves or both if available.
I do not make my Theplas very spicy the side dish I make will be usually spicy. If I make make my Theplas very spicy then I make my side dish less spicy. So, let's see how I made this...

METHOD:
First remove the leaves of fenugreek wash and drain them.
Next keep around 1 and 1/2 cup to 2 cups of water to boil.
Next take all the dry ingredients and sieve them at least 3 times so they combine well enough, in a large bowl
Chop fenugreek leaves into fine pieces and mix them with the flour evenly.
Make a well in the center then add hot water , with the help of a spatula start combining the flour until everything is well combined. Close the lid and leave it for few minutes as it will very hot to handle. once it is bit cooled down. Take it out and start kneading the dough
Now with your hand start kneading the dough if you find that you have added a bit more water than needed no need to panic, add some wheat flour (atta), and make it into a dough.
Pinch a small Lime or lemon size balls out of them and role them into a chapati, I  have shown you here what  I have done, If you are good at making Jowar flour rottis (Jolad rotti) you can make these easily.
This is the difficult bit as you will find the flour do not stick together very well, and you might find it breaking at points but with a bit of knack, you can do it.


I keep patting them with my fingers and from the palm end I keep rotating them and make them into rounds, If you find it difficult slowly using your rolling pin make them into chapatis, If you find it difficult to make big ones make little ones until you get the idea of how to make large ones.
Be careful handling them as they might tear off, as Jowar doesn't have binding properties as it has very low level of gluten content and Corn meal makes it crumbly too..,
When you make these Theplas you need to keep some extra flour to make these rounds for dusting to help you to turn them around. I always use Rice flour as you can see in the picture. Extra flour is very much necessary.
Once done the process is same as making the chapatis, Heat a tawa/girdle carefully transfer the rottis on to the Tawa roast or cook them on the both the sides by flipping now and then, I used some oil to make these rotis.
If you want to make them without oil, after 2 to 3 minutes on the tawa put them straight on the fire, If you are in luck it might puff up like a pulka, may be I am not sure because it has fenugreek leaves in the them.
That's it then your Methi Thepla's are ready to go on the plate

I made a Tomato and  Mango relish.., which I will try to post tomorrow.
With lot of things to do today, and my back hurting so badly and with my neck pain I am bit late in posting this.., my apologies..
Hope you enjoy it as we all did....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Quinoa & Millet Paniyaaram / Quinoa & Millet popovers

Hi everybody, this is third addition to the BM#14, I want tbe dedicate this recipe to my MIL, you might be wondering why ?. I came to know about Quinoa just because of her. I know you are going to I mean you have to read about it now, as their is no choice right ?because you are here...
Coming to the recipe., My MIL was suffering from Liver Scerosis/Cirrhosis, This disease is basically I believe, comes to people who drink (alcoholism) and hepatitis. God knows why my MIL suffered the doctors in India said some infection when she was very small might have got triggered now (she was 65 when she left us)!.  I did not know much about her problem and what she was suffering from or how bad it was.., I have learnt a lot of things about it now.  I think around 5  years back she came to visit us she had a visa for 6 months but she stayed with us only for a month, that too just 12 days with us. My kids loved their paati (Gran) to core she was their santa!, anything mum or dad wouldn't buy they knew where to ask :).., This day 4 years back my MIL passed away.., I do miss her. I wouldn't like to lie, we had lot of misunderstandings like most DIL and MIL  relationships. But, I think long time relationship and later on living far away changed into a friendly atmosphere, I too started having  a different outlook towards life getting older seems to teach lot of things in life I thought I should stand in her foot before standing in mine!. Ok but in the end when she in hospital I was unable to speak with her the worst part I felt very bad was my kids could not interact with her.
So, you would wonder what is the connection with Quinoa and MIL, of course their is when she came here, she got very sick and twice we had to admit her in the hospital, The doctors, when they came to know we were vegetarians they were not satisfied and told us that vegetarians do not get good amount of proteins in their everyday diet, I thought ok around 75 % of people in India are vegetarians, but still live for long.
So, I had to give her protein rich diet, that was when I started searching for high protein diet googling around and reading books I found out that soya and Quinoa are rich in proteins. From that day I have been using Quinoa in lot of my cooking and baking.
Millet as you already know is rich in proteins, Calcium, Iron, Magnesium. This grain is good for people who are wheat intolerant.
As I always told you that I usually make something for my kids when they come home from school this recipe suddenly got created one of those days.  My kids love it, I make it now and then as it is easy to make.
Do you want to know how I made these..., go on read.... A recipe which is made up of whole grain goodness and protein rich too.., what else do you need.., for feeding your family a healthy diet.  You can make it as a breakfast or as a snack when kids come back from school.

QUINOA AND MILLET PANIYAARAM / GUNTAPANGANAALU / POPOVERS

INGREDIENTS:
1/2 cup Quinoa
1/2 cup Millet
1/4 Cup Urad dal
2 tbsp Channa Dal
1/4 cup Chopped Dill leaves
2 Medium sized Onions
1 Green chilli finely chopped (optional)
1 and 1/2 tsp Salt
1 Sprig curry leaves
1 tbsp coriander leaves
A Pinch of of Eno or Baking soda (optional)
oil as needed

METHOD:

Wash and soak Quinoa, Millet, Urad dal and Channa dal for 1 to 1 and 1/2 hour.
Grind them into a smooth paste using around 1/2 cup to 3/4th cup of water into a Dosa/Pancake  consistency.
Chop onions, dill leaves and chillies into fine pieces.
Add these to the batter with enough salt and curry leaves chopped and leave it for 1/2 an hour




Add a 1/4 tsp of Eno or Baking soda in a tbsp of water and mix it well into the batter before making these.., which is totally optional Or you can even add 1/4 cup of sour yogurt which is also optional.
You can make these without fermenting too. I have made these just like that still it turns out very well crispy on the outside and soft in the inside.
Fill up the Guntpanganalu holes with the batter to its full lightly sprinkle oil on top of it, close the lid and when it cooked 1/2 way through turn it around with the help of a wooden stick which comes with it or with a tooth pick, as mine is a non-stick coated.
If you do not have this gadget you can make little pancakes.
You can even use Aebleskiver Pans for making these kind of Pancakes or popovers.

Serve them hot with Coconut chutney or any chutney of your choice.

Check out my other blogger friends running this Marathon with me from here...
Blogging Marathon page for the other Blogging Marathoners doing BM#14

Whole meal Burger Buns/Baps with zucchini (courgettes) and Rice (Pav Buns)

Hi everybody, how are you all doing ?, Here I am with an other whole meal recipe.., I think you all know by this time that I love baking bread, and take pride in myself in doing so, I have become a good bread baker these days, I surprise myself as I am very good at using yeast, my only concern was the temperature, when ever the weather is cold, I need to be very patient, and my whole day or at least sometimes half my day disappears in checking the rising of the dough!. I have a post still pending that how I deal with my bread baking.., hopefully I will post it soon enough.
In my starting of baking breads I had used white wheat bread flour for baking buns/breads etc.., after that I started baking whole meal, I have stopped buying white bread flour to try being healthy mainly because my kids take bread for their lunch boxes. Before they would make a face when ever I baked with whole meal, nowadays they have come to terms with my all kinds of baking as I keep changing flours and try to avoid APS  and white flours as much as possible. They now enjoy whatever I bake ( and however I bake!) :)).
This recipe is I don't know exactly how to tell you why I baked like this.., I baked these first time with my white bread flour and now I have switched on to baking brown flours I used the same recipe and tried it and as they were a success now I have always baked these buns. This is how I started using this method here is a little story behind it,  now often I use this method and it always turns out well.
I started of thinking I will bake Burger Buns as I was planning to make burgers, Then took my bowl started the process for baking the buns, measured everything, and I was about to mix them, whim of the moment I decided adding something else to this, you will be surprised, Next to my bowl of flour was some left over rice in a small bowl from my morning cooking, I just took it and filled it in the measuring cups, it fitted exactly to my 1/2 cup, that moment I decided why not use this in baking and see how my Buns turn out and to my surprise it has always come up nicely. My new addition to this was...... go on read....
Then I saw these two little Zucchinis lying in my fridge waiting to be used ( I bought them planning I will make cake which I never did), I thought before it going waste let me use it, and kept it on the counter top I decided why not use Zucchini (courgettes) in this, so I grated Zucchini and added to my flour. So that's it, now I call it officially Whole meal Burger Buns with Zucchini and Rice!... Hope you will like it and enjoy baking it, come back to me and tell me about this....
I think It's such a surprise to me and to my readers too I think seeing post everyday.., Hope I will be able to complete my Blogging Marathon successfully. Thanks to valli, as I am enjoying doing this and you will be seeing some healthy recipes here... Coming to the recipe...
Before going to the recipe I would like to tell, flours you use might be different from mine.., take this as a guide and try it out.., I will give you lot of tips in the process so you would know how to go around with your flour.

WHOLE MEAL BURGER BUNS/BAPS WITH ZUCCHINI (COURGETTES) AND RICE



INGREDIENTS:
425 gms Whole meal Bread flour (extra for kneading)
3/4 cup Zucchini
1/2 cup Cooked rice
1/4 cup + 2tbsp water
1/4 cup oil
1 and 1/2 tsp salt
2 tsp Quick Active dried yeast
1 tsp sugar

METHOD:
In a large bowl take yeast in 2 tbsp of Luke warm water with sugar, and leave it in a warm place for some time. I always do this to make sure my yeast is active. You can see the bubbles forming up within 10 minutes showing that the yeast is ready to rock.
Meanwhile, Grate the zucchini and Grind the cooked rice with 2 tbsp of water into smooth paste. (If you have rice cooked soft it is much easier).
Add grated zucchini and smooth paste of cooked rice with whole meal Bread flour and salt mix them all well together, It might look a bit crumbly don't think that there is enough water in it, so be careful when adding water, as zucchini and cooked rice have water content in them so when adding extra water add them  in tbsp and form a dough, start kneading the dough the Gluten in the whole meal flour starts expanding in the process kneading, knead around 10 minutes.

What I do when I am kneading the dough is I do not use extra flour on to the counter top where I am going to knead, Just before starting to knead I sprinkle with around 1 tbsp of flour, my hands will be sometimes sticky when I am kneading, so what I do rather than adding extra flour, I just dip my hands into the flour take it out and start kneading again, I feel this way I will not use extra flour into the dough and I would stick to the recipe what ever I try out.
Anyways coming back to this recipe.., in the same above method I kneaded the dough and left this in a oiled bowl with a cling film in a warm place for at least 1 or 2 hours depending on the temperature of the place you are living, totally I mean to say let it rise well enough do not try to rise the dough keeping it in a very warm place as this will destroy the yeast or it might rise very quickly and you wouldn't be happy with the end product.

Preheat the oven to Gas Mark 6/200 degree C/400 degree F. Place a bowl with hot water in the last rack.
After it is double in size, punch down the dough for 2 to 3 minutes the air gets dispelled from it. Grease a baking sheet sprinkle some flour and turn it out so the extra flour has dispelled from it. Divide the dough into 12 pieces, Keep these balls covered when you are shaping one at a time.
Roll out each into a nice round ball giving space arrange them equally, cover again with a cling film and allow it prove for an other half an hour you can see they would have risen again, brush with milk and sprinkle sesame seeds on top of it, brush again with milk.
Bake the rolls for 15 to 20  minutes until well done, Remove from the oven leave it for 2 to 3 minutes then on to a wire rack this helps in the buns not getting wet/soggy underneath if you leave them on the baking sheet itself and cover with a clean towel so that they have a nice soft crust.



I made some Burgers so that my kids can enjoy with it...
This blogging Marathon with Whole grains is run with me by Harini and Sangeetha, and check out all the bloggers who are doing this Marathon with us with different themes..
see you tomorrow with an other recipe...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14


I am sending this to sangee's fiber rich food event , and this yeast spotted.

whole wheat & Corn meal cups with sprouted chat

I did not know what to call this so I wrote everything I used in the recipe, I mean the main Ingredients.., I started of to do something and ended up doing something else.., I know why I am still posting whole wheat flour and corn meal, I am like going on these two flours spree, actually this recipe started with something and I ended with something else.., so when you go through and lot of things you might modify.., Please go through my shortcut method in my notes below if you want to try this recipe, as it might save some time and energy!

Please do check out my Notes, before trying out this recipe.., but I will write what I did rather than changing the recipe...,

This is how I did this...

I have joined this week's BM#14 (Blogging Marathon 14) started by Srivalli, I will doing 7 weeks of Whole Grain foods..., so you will be seeing some of whole grain recipes here all through this week, hope you will enjoy.

WHOLE WHEAT AND CORN MEAL CUPS WITH SPROUTED CHAT

INGREDIENTS:

For the cups

100 gms whole meal flour

75 gms Corn meal flour

75 gms plain flour

1 tsp salt

½ tbsp Chilli powder

2 tbsp finely chopped coriander

1 tbsp butter/oil

½ tsp Coriander powder

¼ tsp Cumin powder

Water as needed (sorry I did not measure I think i used around ¼ cup + 2tbsp)
Potatoes and Spices
2 Peeled and grated potatoes, 1/2 tsp of salt, 1 tsp chilli powder, coriander leaves.




METHOD:

First of all sieve all the flours with the dry ingredients at least thrice, which ensures the blend of all the ingredients properly with enough water to make it into a stiff dough. Let the dough be stiffer than the chapati dough.
Then wash and peel potatoes, grate them in a large holed grater when you are grating put these grated potatoes in a bowl of water this helps in potatoes not changing colour, Wash these grated potatoes at least twice this will remove some of the starch which helps in potatoes getting mushy (sticky). Drain the water completely and leave them for few minutes, to this add all the other ingredients listed under Potatoes and spices.
Now both the things are ready to be mixed together, that is mix this potatoes into the ready stiff dough. this makes the dough very soft, keep kneading for few minutes, keep rice flour next to you, dip your hands in it once take it out, this helps in gathering the dough well enough for kneading and helps the dough not sticking to your hand.
Take 2 to 3 tbsp of rice flour, coat the dough with it and leave it until needed say around an hour or so.

HOW TO MAKE THE CUPS

After an hour knead it all well together again, Take a 12 cup muffin tin.  Grease the tins with little oil; pinch a small ball out of the dough (may be 15 to 20 gms) Press this dough into the Muffin tins like cups, Prick the dough completely so that the dough when baked will not rise up.

Put some baked beans in each of the cup and bake these cups in Gas Mark 4 for 20 minutes.

Take it out, after 5 minutes; remove all the baked beans from it, press down the baked dough once again, spray little oil on top of each one of the cups and bake again for another 5 minutes, you can see they are well done now.

Remove the cups after they are done and keep aside.

INGREDIENTS:

FOR THE FILLING:

1 Cup Sprouted beans (I have used moth beans)

1 Cup sweet corn (I have used frozen)

1 tbsp Oil

½ tsp Coriander powder

½ tsp Cumin powder

½ tsp Garam masala

1 tsp Chat masala (optional)

½ tsp Kitchen king masala (optional)

1 & ½ tsp Salt

1 tsp Ginger-Garlic paste

1 tsp Green chilli paste





METHOD:

In Micro wave or in a pan/vessel or in a cooker cook Sprouted beans and sweet corn with a ¼ tsp of salt.

How I cook in a cooker (I have a little one) is I poured just 1 cup of water with both these sprouts and corn in it with salt closed the lid with weight on it, then I keep it in a low flame for around 10-12 minutes, then I switch off, this helps in the veggies not becoming mushy.

If it is not completely cooked when I put it in the pan it gets completely done by absorbing all the Masalas added to it.

Once the veggies are ready take pan heat oil, add Ginger-Garlic & Green chillies paste, sauté for a minute, then add sprouted beans, sweet corn and all the masala powders to it, sauté for a few mintues so all the ingredients are well combined, Keep the stove in a low flame, close a lid for another 5 minutes always steam cooking this way ensures everything gets cooked perfectly with the veggies absorbing all the Masalas in it. Always taste and adjust the seasonings as you like it as everybody’s tastes differ. Remove the lid and keep the curry dry. Once the curry is ready keep it aside.

EXTRA THINGS FOR THE FILLING

1 to 2 Red onions (or Indian onions also called Bombay onions here)

2 Carrots

1 Cup fine sev

2 to 3 tbsp of Coriander leaves

METHOD:

Chop the onions finely. Wash, peel & Grate the carrots, finely chop coriander leaves and keep everything ready.





DATES CHUTNEY

100 gms Pitted Dates

10 gms Tamarind

25 gms Jaggery

1 tsp salt

½ tsp Chilli powder (use it as you need)

½ tsp Coriander powder

1 tsp Cumin powder

2 Cups Water

METHOD:

Remove the seeds from the Dates, Boil ½ cup of water and soak these dates and Tamarind in it for 10 minutes. Then grind these dates and Tamarind into a smooth paste.  Take a bowl take remaining water mix this smooth paste into it with Jaggery, Filter this liquid into a vessel, Keep this vessel on a stove on a medium flame, boil it for few minutes till the raw smell disappears, then add all the Masala powders to it, taste and adjust the seasonings to your liking.., it will start thickening, so be careful keep stirring continuously so it becomes too thick and get stuck to the bottom of it. Add extra water if needed to decrease or increase the gravy consistency.

ASSEMBLING THE MASALA CHAT CUP

Take a large bowl add chopped onions, grated carrots, chopped coriander leaves, and the sprouted & Corn Chat Masala curry into this, Mix them all together until well combined, Taste and adjust salt and Chat masala if necessary.

In each plate arrange cups (I arranged 3 cups in each plate), fill up the above said sprouted corn chat masala into them and garnish them with Sev and serve each plate with Date chutney.





MY NOTES :
As I had no idea when I started what I was doing and started adding ingredients, I made a long process for my masala cups, what I would suggest to you is sieve all the flours ready add the right amount of seasonings, then grate the potatoes (just make sure to do all the things I have suggested for the potatoes,), add these also to the flours, mix them all well together, leave it for few minutes, so potatoes are giving out water, you would know how much water you need to add to make it into a nice pliable dough, knead it for  few minutes and keep it aside for an hour, then carry on with the rest of the process as said above.


VERDICT: My kids and hubby just loved it, they said it was different and very tasty.., only Son said I could have made it more spicier..

Check out My friends who are running this Blogging Marathon with me.
Blogging Marathon page for the other Blogging Marathoners doing BM#1

This BM#14 with whole grains is run with me by Harini and Sangeetha , check out their blogs too...

I am also sending this to Magic Mingle of Kalyani's which is Whole grains and corn this month...

sending this to Kalyani's - Holy fest, Rasya's I am the Star, Just for fun of Shobha's, I am also sending this sangee's Fibre rich food event , Kalyani's Bake fest event started by Vardhini of zesty palletes

Whole wheat & Corn meal Quick Pizza with Indo-Chinese fusion melody

I really did not know what to call this so I wrote the things I have used in this recipe, this was a great hit at home, my kids and Hubby just loved it.  They were saying it was really so tasty.., If you have eaten in India chinese food you will love this.., May be if you don't like the flours I have used you can go for plain flour.  As I love to bake with whole grains, flours all the time..., this was quite a twist, I was a bit worried that how my kids would take this, but to my astonishment they just loved it and said they could go for second helping, well, but as I had made only one as an after school snack !!.  I made these a week back, look out for my other recipes with Whole wheat and corn meal, Hope you would like it.., Mixing up of these two flours and trying out new recipes was purely because of Magic Mingle #3, when Kalyani announced I took this as a project !!, I made a few things and still am going to try a few more as I am so hooked with it.. Thanks to kalyani, hope you like and enjoy it too.., as my family did.
Everyday entering the door the first question they ask me is, what have you done mom ?, we are hungry.., and if I say I have Dosa, Idli they make a face, they don't like to eat the same thing consecutively for 2 days!, they like to eat something new everyday !, I do tell them that my kitchen is not a restaurant and I am not a chef.., they are not too bad though.., they adjust and when I not feeling good and they don't mind eating corn flakes .., But it is  me.... as my family say, I go to lengths to do something everyday because I love cooking !!, well 3/4th of it is true and my children enjoy whatever I do.
Anyway coming to this recipe.., it all started that my kids wanted me to make pizza, everyday I forgot, I was quite upset and then I was planning that day morning but again I forgot as it was already 2 O' Clock, kids will be back from school around quarter to 4, taking no chance with yeast and weather, then and their I decided I will make some pies or tarts so I started of with the project I weighed my flours and other Ingredients  then simply changed it to make it as a quick pizza, The shape, toppings, cheese and given a name can make the dish delightful to kids right ? so here goes my recipe...

QUICK PIZZA WITH INDO-CHINESE FUSION TOPPINGS



INGREDIENTS:
FOR THE BASE FOR QUICK PIZZA
100 gms Whole wheat flour
100 gms Corn Meal flour
100 gms plain flour
4 tbsp of flavoured Olive Oil
1 tsp of Italian dried Herbs
1 tsp Salt
1 1/2 tsp Baking powder
1/4 Cup yogurt (home made)
Water as required (I can't remember exact quantity may be 1/4 cup I think )

METHOD
Sieve all the flours with salt and Baking powder at least three times, so they all blend well together, then add oil and yogurt and rub it well until all the flour is coated then start adding water, as I can't remember how much add water as required to make it into a dough, Knead for 10 minutes until it is soft it might not be exactly like a pizza dough, that is not too elastic may be.., Cover it with a  cling film or in a sealed box and leave it for an 1 and 1/2 to 2 hours.



FOR THE TOPPING
300 to 400 gms Tomatoes
1 and 1/2 cup of assorted vegetables
(The veggies I used were French Beans, Carrot, capsicum (Green and Red peppers), Cabbage, Mushrooms)
1tbsp Soy sauce
1 tbsp Rice Vinegar
1 tsp of Pepper powder
2 to 3 Green chillies
1 tsp of Ginger paste
2 to 3 cloves of Garlic chopped
1 tbsp Tomato Ketchup
1 tbsp Tomato Puree
1 tsp hot chilli sauce (optional)
salt as required
2 tbsp of Chopped Coriander
1 bunch Spring Onions

METHOD:
Wash and chop all the vegetables into thin slices, Take a Big wok add 2 to 3 tbsp of oil, when it is very hot add finely chopped Garlic and ginger paste with finely chopped chillies saute for a minute then add the vegetables and quickly stir fry the veggies in high heat, this means the veggies will be more crunchier than becoming very soft, say around 10 minutes, twisting and tossing in a very quick motion, to this add salt, pepper powder and sauces for a few more minutes ( about 2 to 3 minutes), Finely add the chopped Spring Onions (Scallions) and coriander leaves toss twice and switch of the stove., Mix them well taste and adjust the seasonings. Allow it to cool until needed

TO MAKE SAUCE
300 gms Tomatoes ( I used tinned Tomatoes)
1 stove top roasted Red Bell pepper
150 gms of Tomato puree
salt to adjust
1/4 tsp of sugar
1 tsp Pepper powder
1 tbsp Olive oil
1 tsp each of fresh herbs (Thyme, Oregano, Basil )
2 cloves of garlic (finely minced)

METHOD:
Puree the tinned tomatoes and Bell pepper in  a mixie (Indian) /or food processor, so there would be no chunks.
Take a pan heat tbsp of olive oil, add finely minced Garlic, then pureed Tomatoes and Tomato puree, let it start boiling, until most of the water is evaporated, when it is getting thick, add finely  minced herbs, salt, Pepper powder and sugar,  to taste and adjust to your liking. Boil for few more minutes so it becomes more sauce like and the water content is mostly evaporated. (Soggy sauce that is if the water content is more the base becomes too soft)., Now your sauce is ready keep aside.

ASSEMBLING AND BAKING PIZZA
Preheat the oven to Gas Mark 5 / 400 degree F, place your pizza stone, I sprinkle water and leave it in the oven for preheating process for around 10 to 15 minutes.
After 2 hours of resting the dough is ready now, Meanwhile prepare everything as said above the veggies and sauce and keep them ready and cool.
Knead the dough an other time and spread the dough on to the pizza plate nice and thin prick with a fork and bake the just the crust for 10 minutes, remove it from the oven then spread the sauce evenly on it all through then spread the ready Veggies on top of it, Next grate some Mozzarella cheese ( add as much as you want !), covering the top of the veggies and bake this in a preheated oven for 10 to 15 minutes, until the cheese bubbles and the edges of the crust start browning.., I think that would be perfect, Take it out on to the wiring rack allow it to cool cut into pieces and serve on individual plates, makes around 7 to 8 servings with Tomato Ketchup. Enjoy.....



MY VERDICT :
Kids said it was fantastic, It was a blend of East and Western spices!, the baked dough was not holding too stiff, it was a bit crumbly, I had to be very careful, when I had to lift them on to the plate, but it turned out to be a very wanted recipe at home..

Stay tuned what else I did with Whole wheat and Corn meal flour with the same dough check out tomorrow...

I am sending this to 

Kalyani's Bake fest event started by Vardhini's zesty event

colourful pallette - Holy fest by Kalyani

I am the star by Rasi

Just 4 Fun by shobha