Oats Flax Seed Wholewheat Bread 

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Bread with oats and flax seed.

Oats are loaded with Dietary fiber ,more than any other grain. Oats have a range of healthy cholesterol lowering properties, helps control weight, reduces blood pressure, stabilize blood sugar, good for skin, enhances immune system, lower the risk of colon cancer.

And we all know oats as world’s healthiest food. Better way to gain the strength and energy.

But no one in my family like oats as a porridge.But this bread and my other oats dishes are super liked by my family and friends 😀

I have added flax seed powder in it. Flaxseeds have so many health benefits. Flax seeds or linseeds are rich source of  Omega-3 essential fatty acids, good fats that have been shown to have heart-healthy effects. It also have micronutrients, dietary fiber, manganese and vitamin B1.

It could help you improve digestion, reduce sugar cravings, fight cancer, lower cholesterol, promote weight loss, balance hormones and give you clear skin.

So here is a super healthy bread for you. Include it in your breakfast for a healthy start of the day.

I have already shared a whole-wheat bread recipe. Method is same. You can find step by step recipe here

https://batterupwithsujata.wordpress.com/2016/07/13/wholewheat-bread/

Oats bread may be little different from wheat bread. It may be denser and more crumbly than your wheat bread. But indeed a super healthy bread 😊

 

Recipe 
Wholewheat flour or atta – 2 cup
Oats – 1 cup
Flax seed powder – 2 tablespoon
Yeast – 1 & 1/2 teaspoon
Salt – 1 teaspoon
Sugar – 1 tablespoon
Oil – 2 tablespoon
Vinegar – 1 & 1/2 tablespoon
Milk – 1/4 cup
Water – 1 cup
Oats to sprinkle – handful

 

Method 

 

Mix sugar and yeast in 1/4 cup warm milk. Milk should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes.

 

Grind the oats in a mixer grinder. Grind until the oats becomes fine powder, Just like flour.

 

In a large bowl mix wholewheat flour, oats, flax seed powder, salt, oil and vinegar. Mix and add the yeast mixture.

 

Add water and knead a soft dough. You have to knead it really well. Knead for at least 7-8 minutes. It will be a sticky smooth dough. Place it in a greased bowl. Smear with oil. Cover loosely with a kitchen napkin. Keep it in a warm place for 2 hours. I have kept it in the oven.

 

After 2 hours take out the dough. It will be double. Punch down the dough.

Spread some flour on a flat surface. Knead the dough again. You can add little more flour if require. Knead well and smear with oil. Now it will be not sticky but a stretchable soft dough.

 

Make it flat with the help of your oil greased palm. Roll it from one side to make a loaf. Press the sides and place in a greased loaf pan. Press the sides gently. Sprinkle  a handful of oats over it. Again place in a warm place for 1 to 2 hours or till the loaf doubled.

 

Preheat the oven at 200° for 20 minutes.

When preheated place the loaf pan in middle rack and bake for 30 minutes or until the colour becomes light brown.

 

Your super healthy bread is ready. Don’t try to slice it when hot. It may be crumbled.

Let it cool down completely. Slice them and toast. These breads are taste best when toasted. Spread butter or jam. I like my bread with thick layer of jam 😀

Or make sandwiches with the stuffings of your choice and serve.

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Mango Kalakand 

Mango kalakand.

Kalakand with the flavour of mango. A sweet flavoured juicy fruit.  Mango not only loved for its taste it also has immense health benefits .

 

Mangoes are well known as the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack.

 

Kalakand is very popular, traditional and delicious sweet made out of solidified milk, paneer/cottage cheese and sugar. Just like barfi but soft and grainy in texture.

 

This week we are celebrating 50th anniversary of #Foodiemonday #bloghop. So my bloggers friends decided to make some traditional sweet this time.

My contribution is this super easy and delicious mango kalakand.

You need only few ingredients to make it.


 

Recipe 


Paneer/cottage cheese – 1 cup crumbled

 

Khoya or reduced milk – 1/2 cup

 

Mango – 1

 

Cardamom powder – 1 teaspoon

 

Sugar – 1/3 cup or to taste

 

Pistachios for garnishing

 
Ghee or clarified butter to grease the plate

 
Method 


Peel and remove the seed of the mango. Chop and grind to a smooth paste.

 

 

Heat a pan and add the mango paste. When it starts to boil add the sugar. Stir continuously.

 

 

When the mango sugar mixture becomes thick add the fresh crumbled paneer/cottage cheese and reduced milk or khoya. Stir and cook until the mixture thickened and leaves the sides. Texture should be grainy.

 

 

Taste and adjust the sugar if require. Add cardamom powder. I love the aroma of cardamom with mango. So I have used 1 teaspoon. You can use 1/2 teaspoon, taste and add more if require.

 

 

Mix well and switch off the flame.

Grease a plate with little ghee or clarified butter. Pour the mixture over it. Spread and level the mixture with a spoon or your palm.

Garnish with chopped pistachios. Let it cool down.

Cut in square and serve.

Dimer Chop Or Devilled Eggs 

Dimer chop or egg devil.

Kolkata is famous for it’s street food. And dimer chop or egg devil is one of them .You can get it in almost every street side food stalls.

Deviled eggs are known as stuffed eggs. Hard boiled eggs shelled, cut in half and filled with the yolk with mayonnaise and mustard etc. These eggs are usually served cold.

But these Kolkata style dimer chop or devilled eggs are hard boiled eggs, covered with a spicy potato or ground meat mixture, egg washed or dipped in flour batter, coated with breadcrumbs and deep fried. A very delicious and filling snack. Something like nargisi kofta without gravy.

Why this yummy fried eggs are called devilled eggs ?

The word derives from the association with the demon who dwells in hell 😀

No, this word was used to describe a highly seasoned dish. Now devilled word is used for food grilled or fried after coating with breadcrumbs. I think that’s why this delicious appetizer called devilled eggs 😀

Here is the recipe of a very popular delicacy of Bengal.

Usually it made with spicy ground meat and potatoes. But I have made it with only potatoes. To get the exact taste of dimer chop of street side stalls don’t forget to sprinkle black salt before serving.

 

Recipe 


Eggs  – 4 hard boiled
Potatoes  – 4 large boiled
Onions – 2 large finely chopped
Green chilli  – 2 Finley chopped
Grated ginger  – 1 teaspoon
Garlic paste  – 1 tablespoon
Cumin powder  – 1 teaspoon
Chat masala  – 1 teaspoon
Garam masala powder  – 1/2 teaspoon
Roasted spices powder  – 1 teaspoon, optional
Salt to taste
Oil – 3 tablespoon
Egg – 1 beaten with little salt and pepper
All purpose flour/maida – 1/2 cup or as require
Oil for deep fry
Breadcrumbs – 1 cup or as require
Chopped coriander leaves – 2 tablespoon
Black salt to sprinkle

 

Method 


Peel the hard boiled eggs. Cut them lengthwise and sprinkle little salt and pepper. Keep them aside.

Peel and mash the potatoes.

 

Heat oil in a pan. Add chopped onion and green chilli. Fry till the onion becomes light brown. Add garlic paste and grated ginger. Saute till the raw smell goes away.

Add mashed potatoes,salt and all the spices.

 

For roasted spices dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds, 4-5 cardamom, 4 cloves, 1-2 dry red chilli. Let it cool down. Grind and store in a airtight container for later use.

 

If you want to use ground meat then reduce the potatoes and add it before adding the potatoes. Add sufficient water to boil the meat. When it cooked and dried up completely add the potatoes.

 

Or you can cook the ground or minced meat with little salt and turmeric then add before potatoes. You don’t need to add water in it. Just reduce the amount of potatoes.

 

Mix well. Saute for few minutes. Taste and adjust the seasoning. Add chopped coriander leaves, mix and switch off the flame. Let the mixture cool down.

 

Take two plates. Spread all purpose flour/maida in one plate. And spread the breadcrumbs in another.

 

Take a piece of egg. Cover it with potato mixture. Half egg should be covered from all the sides. Shape it as a full egg with your palm.

 

Roll in all purpose flour/maida then dip in beaten egg. You can use a batter of all purpose flour/maida, cornflour and water instead of beaten egg. I have used beaten egg with little salt and pepper.

 

Now roll it on breadcrumbs and place it on a plate. Make all the four dimer chop or egg devil like this. Keep in refrigerator for an hour.

 

Heat sufficient oil in a wok or kadahi. Slide the dimer chop gently in the hot oil.

 

Fry from all the sides. When it turns golden brown remove from the oil.

Sprinkle little black salt. Serve hot with kasundi/tangy mustard sauce or any sauce of your choice.

Enjoy the Kolkata style hot crispy dimer chop or egg devil .

Eggless Vanilla Chocolate Chips Cookies

Egg less vanilla Chocolate chips cookies.

Perfect for snacks or as dessert. Satisfy your sudden hunger pangs or sweet craving with these bite sized yummy cookies. 

Cookies are classified by their ingredient. Such as vanilla cookies, chocolate cookies, nut cookies, fruit cookies etc or soft, crispy, bite size. 

Mostly classified by method of preparation such as moulded, drop, pressed, rolled etc. 
Our this week’s #Foodiemonday #bloghop theme is cookies. My contribution is this easy and delicious vanilla chocolate chips cookies. 


Here is a history of this delicious cookies. It was created by accident. Cooks used a small amount of cake batter to test their oven temperature before baking a cake. These little cakes were called koekje meaning little cake in Dutch. So cookies are originally called little cakes are made of sweet and  commonly flour based dough and baked in single sized servings. 

Nowadays we love these as tea time snacks.


Recipe 

All purpose flour or maida – 2 and 1/2 cup 
Baking powder  – 1 teaspoon 
Vanilla essence – 1 teaspoon 
Butter – 3/4 cup 
Powered sugar – 1 cup
Milk  – 3 tablespoon 
Chocolate chips – 1/2 cup 

Photo credit Suchismita Roy 

Method 

1. Preheat the oven at 180°. Sieve flour and baking powder together.
2. Cream butter and powdered sugar until light and fluffy. 
3. Add vanilla essence, milk, chocolate chips and flour. 
4. Mix and make a stiff dough. Knead gently. 
5. Roll out the dough with a rolling pin  and cut with the help of a cookie cutter. 
6. Place on a greased baking tray 1 inch apart. 
7. Bake in preheated oven at 180° for 10 to 15 minutes. 

Or until the edges becomes light brown. 
Every oven take different time so check after 10 minutes. 

Let the cookies cool down completely. 
Serve with milk, tea or coffee. Or enjoy it as a snack or dessert. 

Wholewheat Bread 

 

Whole-wheat bread. Eggless and dairy free.

Homemade bread. Aroma and taste wise, store bought bread doesn’t come close to the wonderful smell and taste of homemade bread. Heavenly aroma filled my home.

 
Most commercial types of bread contain sugar or high fructose corn syrup, just like other processed foods. Sugar causes many adverse effects and eating processed foods that contain it is likely to have detrimental effects on health. Most grains also include the “anti nutrient” phytic acid.  Source  – https://authoritynutrition.com

 
So why not make your own bread at home. A healthy low calorie bread. You can use minimum amount of sweetener require to activate the yeast. Use just enough salt to give the bread depth of flavour. Add fat and dairy product of your choice.
You will feel the heavenly aroma and will enjoy the fun of growing a sourdough culture. So make your own healthy low calorie bread at home.

 

Recipe 

 

Whole Wheat flour or atta – 3 cup

 
Dry yeast  – 1 and 1/2 teaspoon

 
Salt  – 1 teaspoon

 
Sugar  – 1 tablespoon

 
Oil  – 2 tablespoon

 
Vinegar  – 1 and 1/2 tablespoon

 
Water  – 1 and 1/4 cup

 
Little milk for brushing

 
Method 

1.Mix sugar and yeast in 1/4 cup warm water. Water  should be warm not hot. You can use 1/4 cup warm milk too. Stir well cover and keep aside for 15 minutes.

 
2.In a large bowl mix flour, vinegar, salt, oil mix well. Add the  yeast mixture. Knead with the help of water. Knead it really well for 7-8 minutes. Add more water if require.
Now it will be a smooth and sticky dough. Smear with oil or little water. Cover and keep it in a warm place for 2 hours. I have kept it in the oven.

 


After 2 hours the dough will be double.

 

3. Punch down the dough. Spread some flour on a flat surface.   Knead again by pressing it with your palm. You can add little more flour if require. You can cut it half and knead separately as I did to make the kneading easy.
After kneading the dough smear with oil. Now it shouldn’t be sticky.

 

 

4. Press the dough with your fingers and make it flat. Now roll it to make loaf. Press the sides and place in a greased loaf pan. Press again gently and cover it. Keep aside for the second proofing.

 


5. After 1 hour it will be double again.Brush the loaf with little milk .

 

6. Preheat the oven at 200° for 20 minutes. Bake for 30 minutes or until the colour becomes light brown.

 



7.Let it cool down completely.

Slice and enjoy your homemade healthy whole wheat flour bread with butter or jam. Or make sandwiches with it. Happy baking.

 

Mexican Rice 

Mexican rice.

I have already shared a Mexican green rice recipe here. Its a different and easy recipe. Perfect one pot meal for a lazy day  😀

This week’s our #Foodiemonday #bloghop theme is Mexican cuisine.


Sometimes bloghop challenge take me out of my comfort zone 😀 But it teaches me a lot.
This time I have Googled for it. And loved the recipe video of celebrity chef Sanjeev Kapoor. I am sharing the link here for you.

Recipe is very easy. Used less spices yet delicious. You can use left over rice too. But there was no carrot and red bell pepper in my pantry. Ingredients never restrict me to make any dish 😀

 

So I have added a small capsicum for flavour. And I have boiled rajma/kidney beans so I used it. You can omit it and use any vegetables of your choice. If you have carrots and red  bell pepper then use it instead of tomatoes, capsicum and rajma/kidney beans.

 

I have made it for lunch and used remaining one small bowl for evening snack as a yummy Indian style shallow fried tikki or cutlets.


For the cutlets mash the rice with boiled and mashed 2 potatoes, 1 teaspoon grated ginger, 1 chopped green chilli, handful chopped coriander leaves, 1 teaspoon chaat masala,1/2 teaspoon Black pepper powder and salt to taste. You can use chopped onion too. Mix well. Give shape of your choice and roll the parties on rice flour. Coat evenly. Shallow fry with little oil on a nonstick pan.


Recipe 

Rice  – 3 cup boiled
Onion  – 2  large chopped
Garlic  – 6 cloves minced
Capsicum  – 1 small chopped
Tomato  – 2 large chopped
Tomato sauce  – 2 tablespoon
Red chilli sauce  – 1 tablespoon
Oregano or mixed herb  – 1 tablespoon
Red chilli powder  – 1 teaspoon
Cumin powder  – 1 teaspoon
Salt to taste
Rajma or kidney beans  – 1/2 cup overnight soaked
Frozen peas  – 1/2 cup

 


Method 

Boil the overnight soaked rajma/kidney bean with little salt. Drain and keep aside.If you don’t like it you can omit it.
Heat oil in a nonstick pan. Add the minced garlic, saute and add the onion. If you like more spicy add 1-2 chopped green chilli with it. saut till the onion becomes light brown.
Add chopped capsicum and tomatoes. Saute until the tomatoes becomes mushy. And dried up completely.
Now add rajma/kidney beans, peas, tomato sauce, red chilli sauce, cumin powder, chilli powder and oregano. Saute and add the rice and salt. Mix well.
Toss the rice and serve hot. Garnish with coriander leaves and eggs. I have used sliced hard boiled egg. You can use fried egg too.
For fried egg heat little oil in a nonstick pan. Break an egg carefully over it. Yolk should be intact. Now place the fried egg on the rice. Serve immediately.

Aloo Chop Or Potato Fritters 

The Asharh has come overcasting the sky again 

The wind comes carrying sweet fragrance of rain 

Rabindranath Tagore



Rain makes everything beautiful isn’t it  😊

And pitter patter of rain will be more enjoyable with this yummy potato fritters.

This time sharing a monsoon special recipe.

One of my favourite amongst all my mom’s recipe.

Potato cutlets or aloor chop. Yes it is called aloor chop in Bengal.

Crisp from outside and soft inside.

It can be made with onion garlic too. But I am sharing my mom’s recipe so I didn’t use onion garlic in it. Her no onion garlic pure veg dishes were yummiest.

This post is going to be a part of #Foodiemonday #bloghop theme is monsoonmadness. Presenting no onion garlic potato fritters for this rainy event  😊

If you like you can add onion garlic in it. Even you can use any spices of your choice. Here is the very simple and easy recipe.

Recipe 

Potatoes  – 4 large boiled, peeled and mashed
Salt to taste
Cumin powder  – 1 teaspoon
coriander leaves  – 2 tablespoon finely chopped
Green chilli  – 1-2 finely chopped
grated ginger  – 1 teaspoon
Roasted cumin powder or roasted mix spices powder  – 1 teaspoon

Amchur or dry mango powder  – 1 teaspoon
Peanuts  – 2 tablespoon roasted and peeled, optional

 

For the batter 


Besan/chickpea flour  – 1 cup
Rice flour  – 2 tablespoon
Semolina/suji – 1 tablespoon
Salt  – 1 teaspoon
Baking soda  – a pinch water  – 1 cup
Oil for deep frying

Method 

In a bowl mix besan, salt, soda, semolina and rice flour. Add water slowly. Mix well.  Make a thick batter and keep aside.  You can add red chilli powder and garlic paste too in the batter if you like.

In a large bowl mix all the ingredients with boiled, peeled and mashed potatoes. You can add 1 chopped onion too.

For mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3-4 cardamom, 1 small stick cinnamon and 4 cloves. If you like it hot add 1-2 dry red chilli with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use.

Mix well and make equal size 10-12 balls. Make them round or give any shape of your choice. Heat sufficient oil in a kadahi or woke or deep pan.
Take out 1 tablespoon hot oil and mix in the batter. It will make your fritters more crispy.
Dip the potato balls in the batter and fry till golden brown colour. Remove from oil and place them on a paper towel.
Serve hot with kasundi , mustard sauce, tomato sauce or any chutney.

Enjoy the pitter patter of rain with this hot crispy aloo chop, a cup of coffee  or tea and your favourite book. You will find the rain more beautiful  😊