Multigrain Bread And Peanut Butter

Multigrain bread and homemade peanut butter.
I love the aroma of freshly baked bread. A bread made with Whole wheat or atta, soyabean, sorghum or jowar, pearl millet or bajra flour and flax seed powder.
If you can make your bread at home with healthy ingredients then why to use store bought bread with harmful chemicals.

Your daily bread could contain cancer-causing chemicals, including Potassium Bromate and Potassium Iodate, substances that are banned in many countries, but not in India due to slack food regulations, warns a new report released by the Centre for Science and Environment.
In 1999, the International Agency for Research on Cancer (IARC) classified Potassium Bromate as possibly carcinogenic (cancer causing) to humans.
Source

So try to avoid store bought bread and make your own bread at home with healthy ingredients.
You can get some more bread recipes here. Click on the names to get recipe

Whole wheat bread

Cheesy bread

Oats, flaxseed whole wheat bread

Focaccia with whole wheat and soya bean flour

Bread making is not so difficult. Just don’t be impatient. Have some patience to knead the dough well till soft and elastic and give time to rise the dough. And feel the excitement and joy of making your own bread from scratch.

I have used soyabean flour, sorghum or jowar flour and pearl millet or bajra flour. You can use any flour of your choice, like ragi or finger millet, corn, oats powder etc.

Recipe

Whole Wheat flour or atta – 1 cup

Soyabean flour – 1 cup

Sorghum or jowar flour – 1 cup

Pearl millet or bajra flour – 1/4 cup

Flax seed powder – 3 tablespoon

Milk powder – 3 tablespoon

Dry yeast – 1 & 1/2 teaspoon

Salt – 1 & 1/2 teaspoon

Sugar – 1 tablespoon

Oil – 2 tablespoon

Vinegar – 1 & 1/2 tablespoon

Warm water – 1 & 1/4 cup

Sesame seed to sprinkle

Method

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

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

Add warm 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. If you feel your dough is too sticky you can add little more flour. 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.

Brush little water over it. Or level with your wet fingers.
Sprinkle little sesame seeds all over it.
Again place in a warm place for 1 hours more or until doubled.

Preheat the oven at 180° for 10 minutes.
When preheated place the loaf pan in middle rack and bake for 30 minutes or until the colour becomes golden brown.

Your homemade healthy multigrain 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 these bread with thick layer of homemade peanut butter.
Or make sandwiches with the stuffings of your choice.

For peanut butter

Dry roast 1 cup peanut. Let it cool down. Remove and discard the skin. Grind it with 1/4 teaspoon salt. I have used sea salt. Use your dry grinder to grind. When it becomes coarse powder. Stir with a spoon. Grind again for few seconds. Stir and repeat the process till the peanuts release oil and become a paste like consistency.
Delicious peanut butter is ready. Store it in a airtight jar and keep in refrigerator for later use.

Notes

1. You can use any flour of your choice, like ragi or finger millet, oats powder, corn etc.

2. You can use warm milk instead of water.

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Green Moong Idli 


Green gram lentil or whole green moong idli with semolina or suji.

A very healthy and delicious breakfast. You don’t need to soak for long hours. Just mix everything and after 15 minutes make idli.
 

Green moong or green gram are loaded with nutritional benefits. This lentil is also low calorie and packed with protein, vitamins and minerals. A best filling option for those who wants to shed kilos.

And I have added semolina or suji in it. 

Low calorie and protein rich semolina is made from hard variety durum wheat which is digested slowly and prevent you from overeating. And its good for diabetic and perfect for weight loss. In other words, you will be able to lose weight in a shorter period of time and maintain body weight. Semolina is increases your chances of shedding more fat because it digested very slowly. Semolina is energy booster too. It keeps your body charged throughout the day.

So its a perfect breakfast for weight watchers and diabetic people. Serve hot with any chutney or sauce. 

Sending this post to #Foodiemonday bloghop theme is # steamed. 

This delicious and healthy idli is very easy and quick to make. You need only equal amount of green moong and semolina with curd and some spices. And its absolutely fat free. We need very little oil only for greasing the idli moulds. You can make pancake or appe with this batter. 

Recipe 


Green whole moong lentil or green gram – 1/2 cup 

Semolina or suji – 1/2 cup 

Ginger – 1/2 inch piece 

Green chilli – 2-3 

Chopped coriander leaves – handful 

Salt to taste 

Cumin powder – 1 teaspoon 

Curd – 3 tablespoon 

Eno fruit salt – 1 teaspoon 

Cashew nuts – as required 

Oil for greasing

Lemon juice – 1 teaspoon, optional 

Method 


Soak the green moong lentil overnight. 

Grind the lentil with ginger, green chilli and coriander leaves. You can add little water if require to make a smooth paste. 

Mix the ground lentil mixture with semolina. Add curd, salt and cumin powder. Mix well. You can add 1 teaspoon chaat masala if you like. Add little water if require to make idli batter like consistency. 

Cover and keep aside for 15 minutes. 

Grease the idli moulds with little oil. 

After 15 minutes add eno fruit salt. I have used lemon flavoured eno. If you are using plain eno add 1 teaspoon lemon juice. Give a good stir. 

Place half cashew nut in each mould. You can use full cashew nuts too. 

Fill the moulds with lentil and semolina mixture. 

You can also place a cashew nut over the idlis. 

Steam the idlis for 6-7 minutes or until done. You can make pancake or appe with this idli batter. 

I have made these in microwave for 7 minutes on full power. 

Serve hot with Peanut chutney or Onion tomato chutney. Click on the name to get recipe. 

Or serve with any chutney or sauce. 

Enjoy the healthy and yummy idli as breakfast or snack. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Mango Pomegranate Overnight Oats Parfait 


Mango pomegranate overnight oats  parfait.

Sharing my today’s healthy, delicious and easy to make breakfast.

You don’t need to cook anything so perfect for this hot weather. Just arrange everything in a glass or jar and keep in refrigerator at night.

Enjoy chilled delicious filling and healthy parfait next morning.

Sending this post to 102nd #Foodiemonday bloghop theme is fireless cooking.

I think its a best option for a fireless cooking breakfast.

I have used mango and pomegranate in this parfait. But you can use any fruits of your choice or whatever you have in your pantry.

Instead of shredded almond you can sprinkle cashew, tutti fruity, raisin, cherries, walnut or any dry fruits to make your parfait yummy and beautiful.

Recipe 


Oats – 1/4 cup

Yogurt – 1/4 cup

Honey – 2 teaspoon or to taste

Pomegranate seeds – 1 small pomegranate

Mango – 1 peeled and diced

Walnut and shredded almond to sprinkle over the parfaite

Method 


Peel and remove the seeds of the pomegranate.

Peel and chop 1 mango.

In a bowl mix oats, yogurt and honey. You can add a pinch of cinnamon powder too.  If you don’t like yogurt use milk, almond milk or soya milk instead. I have used homemade yogurt.  If you like less sweet add only 1 teaspoon honey. Taste and add more honey if you want. I have used 2 teaspoon. Mix well.

Take a jar or a glass.

Pour half of the oats mixture.

Place chopped mango over it. Then sprinkle some pomegranate seeds.

Pour remaining oats mixture over it.

Again place chopped mango and pomegranate seeds over it.

Sprinkle shredded almond and pistachio over it. Drizzle some chocolate sauce if you like.

You can sprinkle cashew, tutti frutti, raisin, cherries, walnut or any dry fruits of your choice to make your parfait yummy and beautiful.

Serve and enjoy this delicious, healthy and colourful parfait on your breakfast table.

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Black Rice, Oats And Beetroot Chilla Or Pancake 

Black rice, oats and beetroot chilla or pancake.

Very delicious and perfect for winter morning breakfast. And yes healthy too :mrgreen:

You can get some more beetroot recipes in my blog. But this time tried with black rice. I have some black rice flour which I have made for black rice double chocolate cake. So I want to use it but very happy with the taste, it was amazing. Now I have to make some more black rice flour 😁

If you don’t have black rice you can use any white or brown rice too.

Black rice is an excellent source of fiber, amino acid, minerals, vitamins and antioxidants. And its more nutritious than brown rice.

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.

Beetroot is low in fat.  Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.

Coming to the recipe. Its very easy to make. Only mix all the ingredients. Cover and leave it for some time and make just like a pancake with little oil.

Recipe 


Black rice flour – 1 cup

Oats powder – 1 cup

Beetroot  – 1 peeled and grated

Coriander leaves – handful chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1″ piece grated

Onion – 1 finely chopped, optional

Lemon – 1/2

Cumin powder – 1 teaspoon

Chat masala powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon, optional

Salt to taste

Oil for shallow frying

Method 

Soak the rice flour with little water for an hour and grind into a smooth paste.

In a large bowl mix ground oats, grated ginger and beet, soaked and ground black rice flour, salt, spices, chopped onion, juice of 1/2 lemon, green chilli and coriander leaves. I didn’t use onion.

I have mentioned the process of making black rice flour here.

Add water to make a lump free semi thick flowing batter. Mix well. Cover and leave aside for 30 minutes.

Now stir the batter well. Add more water if require.

Heat a nonstick pan and grease it with little oil.

Pour a ladleful of batter in the middle. Spread it evenly to make a circular shape.

Drizzle little oil and let it cook till it leaves the sides.

Flip and cook the other side too.

Serve hot with any chutney or sauce.

Beetroot Appe 

Beetroot appe

Appe or kuzhi paniyaram is a popular breakfast dish from South India, made of steaming batter.
Traditionally made from pulses and rice using a mould. It can be made sweet and spicy both.
You can make it with very few ingredients and enjoy as a healthy snack.

An ideal appetizer for health watchers and kiddos.

This appe is made of beetroot. Which is low in fat. Full of vitamins and minerals and packed with powerful antioxidants. And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

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.

Now here is some more health benefits of beetroot.

Beetroot can reduce stroke, heart attack and blood pressure. Its best antioxidant, skeletal health provider so makes the bones stronger, controls the cholesterol, boost immune system and can produce new blood cells, very good energy provider, controls blood sugar, low calorie so helps in weight loss.

Diseases like colon cancer and liver cancer can be prevented if beetroot is consumed regularly.

It detoxify the blood, reduces early signs of aging and provides healthier skin by cleaning the blood. And its good for hair too. Its helps in maintaining the thickness of hair and gives them a healthy shine.

Source

I have already shared some more appe recipes

Semolina and flatten rice appe

Roasted gram or sattu appe  

Semolina and lentil appe  
Sprouts and oats appe

This post is going to be a part of 75th #Foodiemonday bloghop theme #bite-sized food. My contribution is this super healthy and delicious beetroot appe with Semolina/suji, flax seed powder, rice flour, oats and spices.

Recipe 



Semolina- 1/2 cup

Oats powder- 1/2 cup

Rice flour- 1/2  cup

Flax seed powder- 2 tablespoon

Beetroot- 1 ( grated)

Green chilli- 2-3 ( finely chopped)

Green coriander leaves – handful (finely  chopped)

Curd – 1 cup

Ginger- 1″ piece ( grated or paste)

Lemon – 1/2

Cumin powder- 1 teaspoon

Garam masala powder- 1/4 teaspoon

Chat masala powder- 1 teaspoon

Salt- to taste

Baking soda- 1/2 teaspoon

Onion- 1 chopped ( optional)

Curry leaves- few chopped

Mustard seeds ( rai) -1/2 tsp

Oil for cooking

Frozen peas – as require
Water as require

Method 


In a bowl mix semolina, oats powder, flax seed powder, rice powder, curd, salt, spices, green chilli, coriander leaves, grated beetroot, ginger,  chopped onion and lemon juice. I didn’t use onion. Add enough water to get an idli batter consistency.

Heat  1 tsp oil in a pan, add mustard seeds and curry leaves. Let the mustard seeds crackle. Mix it into the batter. Mix well. Keep aside for half an hour.
Add baking soda in the batter. Give a good stir.

Heat the appe pan and put little oil in the holes. Drop 4 – 5 frozen peas in each holes. Pour a spoonful of batter in each mould, cover the pan and cook on low medium flame.

Cook till the outer surface becomes light brown and then turn appe upside down to cook the other side uncovered.

Serve hot with any chutney or sauce. Enjoy the spicy yummy appe in breakfast or as a snack.

Semolina And Lentils Appe


Semolina and lentil appe.

Appe or kuzhi paniyaram is a popular breakfast dish from South India, made of steaming batter.

Traditionally made from pulses ando rice using a mould. It can be made sweet and spicy both.

You can make it with very few ingredients and enjoy as a healthy snack.

I have already posted some appe recipe. And I love these cuties. One more instant appe recipe with lentil, a powerhouse of nutrition.

Our this week’s #Foodiemonday #bloghop theme is South Indian breakfast.  My contribution is this healthy, yummy and easy south Indian breakfast appe.

You don’t need to ferment the batter overnight. A very quick and easy way to make a healthy and delicious breakfast.

I have made it without onion garlic but you can use onion garlic too if you like.

Recipe 


Semolina/suji – 1 cup

Curd – 1 cup

Moong dal or split green gram – 1/4 cup

Masoor dal or split red lentil – 1/4 cup

Rice flour – 1/2 cup

Cilantro – handful chopped

Green chilli – 1 – 2 or as per your spice tolerance, finely chopped

Ginger – 1 inch piece grated

salt to taste

Lemon juice – 2 teaspoons

Cumin powder – 1 teaspoon

Chat masala powder – 1 teaspoon

Baking soda – 1/2 teaspoon

oil – little for frying the appe + 2 teaspoons

Rai or mustard seed – 1/2 teaspoons

Curry leaves – few chopped

Method 
Soak the lentils for 2 hours or overnight and grind into a smooth paste.

Mix semolina and curd in a large bowl.

Add ground lentils with semolina/suji batter. Add rice flour,  salt, cumin powder, chopped cilantro, green chilli, grated ginger, chat masala and lemon juice. Mix well.

Make a semi thick batter. Add little water if require. Mix well. Keep aside for 1/2 an hour.

Heat the oil in a small pan, add mustard seeds, let it splutter. Add chopped curry leaves saute for 1 minute. I have dried curry leaves so I have crushed them with hand. Add the tempering to the batter and mix well. If you want to use onion garlic add 1 finely chopped onion and 1 teaspoon garlic paste in the batter.

Add soda and give a good stir.

Heat the appe pan and  grease it with little oil. Pour a spoonful of batter into each mould. Cover the pan with lid and cook on low flame till it becomes golden brown.

Now turn the appe upside down. Cook uncovered till becomes light brown.

Its ready. Serve hot with any sauce, coconut or peanut chutney. For peanut chutney recipe click the link below.

https://batterupwithsujata.wordpress.com/2015/10/03/peanut-chutney-or-dip/

Tricolour Savory Cake 

Tricolour savory semolina loaf cake. A cake with three different flavours, taste and colours. 
We are celebrating 70th Independence Day of our country today. India is a country with different language, religion and culture. Its a proud moment for every Indian. 

National flag of India is a national symbol. It is designed using three different colors . In the top is saffron which indicates the strength and courage of the country, White colour is in the middle which indicates peace and truth with navy blue Ashoka  Chakra, means wheel of law. And the last green colour indicates the fertility, growth and auspiciousness of the land. 

To celebrate this day I have made this tricolour savory cake. A very delicious and easy to make savory loaf cake. You can serve it as a snack with tea or coffee. Or pack in lunch box. I have made it without onion garlic. But you can use onion garlic too if you like. 



Recipe 

Semolina/suji  – 1 cup 

Curd  – 1 cup 

Grated ginger  – 1 teaspoon 

Baking soda  – 1/2 teaspoon 

Baking powder  – 1/2 teaspoon 

Salt  – 1 teaspoon or to taste 

Cumin powder  – 1 teaspoon 

Oil  – tablespoon 

Sliced fried onions  – 1/2 cup optional 

Garlic paste  – 1 teaspoon optional 

For green colour 


Chopped coriander leaves  – 1/2 cup
 

Frozen peas  – 1/2 cup 

Oil  – 1/2 tablespoon 

Rai or mustard seed  – 1/4 teaspoon
 

Green chilli  – 1 – 2

Lemon juice  – 2 teaspoon 

For white colour 


Fresh grated coconut  – 1/2 cup 

Lemon juice  – 1 teaspoon 

For orange colour 


Tomato  – 2 chopped 

Red chilli  – 1

Oil  – 1/2 tablespoon 

Rai or mustard seed  –  1/4 teaspoon 
Sesame seeds to sprinkle 

Method 


In a large bowl mix semolina, curd, salt, ginger, cumin powder and oil. Mix well and keep aside for 15 minutes. 

Grind the coriander, green chilli and peas. Make a smooth paste. Heat 1/2 tablespoon oil in a nonstick pan. Add the rai and let it crackle. Add the coriander, peas, and green chilli paste. Saute till the mixture dried up. Add lemon juice and keep aside.

Grind chopped tomatoes and chilli. If you don’t want to use red chilli. You can use red chilli powder according to your spice tolerance. Heat 1/2 tablespoon oil in a nonstick pan again. Add rai and let it splutter. Add the tomato paste. Saute till the mixture dried up.

Now add soda and baking powder in the Semolina/suji batter. If you are using onions and garlic, add them too. You can add any spices of your choice like garam masala, chaat masala or curry powder etc. Divide the batter in three different bowls.

Add the coriander, peas paste in one bowl and mix well  

Add the grated coconut and lemon juice in second bowl and mix. 

Add the tomato and red chilli paste in third bowl and mix well. 

Grease a loaf pan with oil or butter. Pour the green batter first. Make a layer of it. Label with a spoon. 

Now spread the white coconut batter over it. Label with a spoon. 

Spread the orange tomato batter over it. 

sprinkle some sesame seeds over it.
 

Preheat the oven at 180° for 10 minutes. Bake the loaf for 30 – 35 minutes. Check with a toothpick. Insert a toothpick in the middle. If its comes out clean its ready.

Let it cool on a wire rack. You can serve it hot too. 

Serve with any chutney or sauce. But I don’t need any chutney or sauce with it. Its spicy and delicious. 

Enjoy with tea or coffee as a snack.