Satpuro in Sindhi means layered rotis, or parantha..Sat means seven and puro means layered...This parathas can be served for breakfast, lunch or for dinner with any sort of curry or simply just with yogurt and pickle..I have bookmarked this recipe at Alka's Sindhi Rasoi and immediately i loved this layered paratha since it goes for easy preparation..This satpuro phulko tastes marvellous with any sort of gravies eventhough we just  enjoyed these rotis with mixed veggies kurma, we loved it..This layered rotis goes for wheat flour, pepper powder, salt and oil also its completely healthy, this layered roti can be prepared with many variations but i loved this simple and easy preparation....Sending to T&T -SindhiRasoi guest hosted by Ria, event by Lakshmi..



2cups Wheat flour
1/2tsp Pepper powder
2tbsp Oil
Salt
Water

Take the flour, pepper powder, salt and a tablespoon of oil in a bowl,knead as a soft dough, keep aside for 15minutes..knead again well and take a small portion of the dough, roll as circles with rolling pin, with a knife cut it vertically into 4 ribbons with an inch each..Sprinkle some wheat flour, oil over all pieces..roll all pieces one over the other and make a ball ..carefully roll it as chapathi with rolling pin..

Place the chapathis over a hot pan, drizzle some oil and cook on medium flame until they get well cooked..Serve with any sort of gravies or curd..

Kulcha is a type of Indian flat bread made with a either maida flour or with a combination of maida or whole wheat flour, its quite popular in North India and its usually baked in an clay oven until its turns golden brown, since its not that much easier to get a clay oven here, i went for stove top for cooking this kulchas which i stuffed with a spicy aloo matar masala, this kulchas tastes spicy, delicious at the same time,also its quite an easy flatbread which can be conserved two or three days in fridge, everyone at home enjoyed just having the kulchas with thick curd spices with a simple tadka and we loved it..



2cups Maida flour
1/4cup Milk
1/4cup Yogurt
1tsp Baking soda
1tsp Nigella seeds
Salt
2tbsp Oil

For Aloo matar masala:
2nos Potatoes (cooked)
1/2cup Green peas
1no Onions (big & chopped)
1tsp Red chilly powder
1/2tsp Coriander powder
1tsp Garam masala powder
2tsp Coriander leaves (chopped)
Salt
1/2tsp Fennel seeds
Oil

Heat oil, fry the fennel seeds, saute the onions and salt until the onions turns transculent, now add the green peas, chilly powder, coriander powder and garam masala,cook everything simmer until the veggies get half cooked, add the cooked and smashed potatoes, saute everything for few minutes..finally add the coriander leaves and put off the stove..keep aside and let them cool, makes 6-8 medium sized balls of this masala..

Meanwhile make the dough for kulchas, combine all the ingredients except the oil and nigella seeds, make a smooth and soft dough,keep aside for an hour..Knead again the dough and make 6-8medium sized balls, flatten the ball with a rolling pin, gently place the already prepared masala ball, cover the stuffing with the dough and roll again as flat disc..brush the kulchas with oil, sprinkle the nigella seeds..

Heat a tawa,once its hot..gently place the kulchas (no need of drizzling the oil) and cook on both sides until they turns golden brown..Enjoy with any sort of side dishes..

Fattoush is a traditional salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables. Fattoush are made by Arab cooks using stale flatbread as a base.. To make fattoush, cooks use seasonal produce, mixing different vegetables and herbs according to taste and use stale pita breads to this salad. The vegetables are cut  relatively as large pieces compared to tabbouleh which requires ingredients to be finely chopped. Sumac is usually used to give fattoush its sour taste..I prepared this salad with some stale Khobz' Arabi which is prepared few days back with whole wheat flour, this salad was truly refreshing, easy also filling , prefect for dinner or either for lunch during hot summer, sending this fattoush to AWED-Saudi Arabia guest hosted by Niloufer, event by DK and to Only Event - Low Oil/Low Calorie guest hosted by Priya, event by Pari..



2nos Arabic flat bread (toasted & cut as bites)
10nos Cherry tomatoes (diced)
1/4cup Green bellpepper (chopped)
1cup Lettuce (shredded)
2tbsp Parsley leaves (chopped)
1tbsp Mint leaves
1/4cup Onions(chopped)
1cup Cucumber (sliced)
1tbsp Olive oil
1tsp Lemon juice
Salt
Pepper powder

Mix the oliveoil, lemon juice, salt and pepper powder in a bowl..take the shredded lettuce, chopped parsley, chopped mint leaves, chopped onions, flatbread bites,chopped bellpepper, diced tomatoes,sliced cucumber in a bowl, add the dressing and toss everything well..Serve chilled..

Enjoy this salad either for lunch or for dinner..

Most of us would have known about the famous focaccia,an Italian yeasted and herbed flatbread which ressembles quite like pizza..I got hooked to this potato focaccia when i went through Aparna's Space and i tried sterday this Italian flat bread for our sunday dinner..This focaccia tastes marvellous and very tasty, needless to say that this focaccia was our recent favourite coz everyone loved it much and am surely gonna try with different veggies along with potatoes..I followed each and every step as Aparna went for and the only change i did is i went for whole wheat flour and completely skipped the all purpose flour she used for, i cooked the potatoes partially in salted water before arranging them over the yeasted dough as Aparna did..Thanks a lot to Aparna for sharing this wonderful bread and we loved it with cheese spread and salads..Sending this potato focaccia to T&T-My Diverse Kitchen guest hosted by Srivalli, event by Lakshmi, Champa's Bake Off Event & finally to Susan's Yeast Spotting..



2cups Whole wheat flour
1+1/2tsp Active dry yeast
1+1/2tsp Honey
1/4tsp Salt
1tbsp Olive oil +1tsp olive oil for brushing
2nos Potatoes
Salt
Pepper
2tsp Dry rosemary

Slice the potatoes and cook in a salted water until they get half cooked, pat dry the potato slices and keep aside..Mix the yeast, honey in a luke warm water and keep aside for 5minutes until they turns foamy..Take the flour,salt, rosemary and oil in a bowl, add gradually the foamy yeast,water (if needed) and knead everything a smooth and elastic dough..Place the dough in a greased bowl and keep aside until they double their volume..

Knead the dough, grease a rectangular tin and place the dough over the greased tin and press the dough with ur fingers to the cover the tin..brush the top of the dough with oil, springle the rosemary and arrange the potato slices over the dough..springle black pepper and salt over the dough..Cover with a damp cloth and allow to rise for an hour..Bake this potato foccacia at 350F for 30minutes until the crust turns golden brown..

Serve warm with cream cheese or along with soups or salads..

Most of our dinner goes for rotis,soups or else for salads..Yesterday i bought a packet of pillsbury atta when we went to Indian groceries after a long and i tried this mint and kalonji seeds paratha...Kalonji seeds as well known as nigella seeds, black onions seeds which is compared to black cumin seeds....I really want to finish a packet of kalonji seeds i have bought few months back and tried adding them in this paratha, also i add few finely chopped mint leaves to mask the pungent smell by kalonji seeds..Both mint and kalonji seeds turned out this paratha very flavourful, healthy also with a very unique taste..Enjoyed having this paratha with simple potato kurma,both together works out wonder and we had a prefect dinner..Sending this parathas to CWS-Nigella Seeds guest hosted by Umm, event started by me..



2cups Atta flour
1/4cup Mint leaves (chopped)
1tbsp Nigella seeds/Kalonji seeds
Maida flour for dusting
1/2cup Yogurt
Salt
Oil

Mix the atta flour, chopped mint leaves, nigella seeds,salt in a bowl, gradually add the yogurt and enough water and knead as soft and smooth dough..Let them sit for half an hour..Make small balls from the dough and roll them, dust them with maida flour and roll them as medium sized discs..


 Heat a griddle, gently drop the rolled parathas, drizzle few drops of oil and cook on both side until the brown spots appears..Enjoy with any spicy gravies..

Most of us would have definitely know about this spongy steam cooked besan cakes named as Khaman Dhoklas from Gujarat, dunno somehow i missed making this spongy dhoklas and i really had an opportunity to try them sterday for sending to Nayna's Flavours of Gujarat...Few months back, this khaman dhokla was one of the challenge for Indian cooking challenge, i have missed that challenge coz of some reasons, fortunately i followed making this dhoklas with the same procedure as given for Indian Cooking Challenge and they turned out truly very spongy and yummy..Traditionally this dhoklas are made by grinding channadal along with spices and fermented, later this fermented batter will be steam cooked and cut into medium sized cubes finally garnished with grated coconut  and coriander leaves with tempered mustard seeds and sesame seeds..This instant version of khaman dhokla is completely very easy to make and will get ready in less minutes compared to the traditional one..Sending to Only Event-Low Oil/Low Calorie guest hosted by Priya, event by Pari..



1cup Gram flour
1/2cup Curd
1/2cup Water
1/2tsp Baking soda
1/4tsp Turmeric powder
1/2tsp Green chilly paste
1/4tsp Lemon juice
1packet Eno Salt
1tsp Sugar
Salt
1/4tsp Mustard seeds
1/4tsp Sesame seeds
2tbsp Grated coconut
1tbsp Coriander leaves (chopped)

Mix the curd and water together, gradually add the gram flour and turn them as like idli batter..add the baking soda, give a stir..Heat a pressure cooker with enough water, place a plate..now add the lemon juice, salt, green chilly paste,sugar,eno salt and turmeric powder, mix well...Pour this batter in a greased vessel and place gently into the pressure cooker..close the cooker and cook in high flame..

Steam cook this batter until the steam comes and put the flame in simmer, cook again for 10minutes..Remove the lid and insert a toothpick to check whether they get cooked well..Meanwhile heat a pan with oil, fry the sesame seeds, mustard seeds and pour over the cooked dhoklas..cut them as cubes and serve along with grated coconuts and chopped coriander leaves..

Enjoy this dhoklas warm with spicy green chutney..

I have bookmarked this sprouted chickpea bread from Umm Mymoonah's Sprouted chickpea bread which she send from my Let's Sprouts event..I tried this bread last week using sprouted chickpeas and this bread was really delicious when they were still warm when served along with nutella spread or else with salted butter...We enjoyed having this healthy bread for our snacks with a cup of coffee..I prepared this bread with few changes according to my taste by adding dry basil leaves, whole wheat flour and fennel seeds instead of dry fenugreek leaves and caraway seeds as the original recipe went for..Thanks a ton to Umm for sharing this healthy, nutritious and beautiful bread...Am sending this bread to Only Event-Low Oil/Low Calorie guest hosted by Priya, event by Pari..



2+1/2cups Wholewheat flour
1/4cup Sprouted chickpeas
1tbsp Dry basil leaves
1tbsp Yogurt
3/4tsp Active dry yeast
1tbsp Oil
1/2tsp Sugar
Salt
1/2cup Luke warm water
1tbsp Fennel seeds

Grind the sprouted chickpeas as a coarse paste, in a large bowl take the flour,sprouted chickpeas, dry basil leaves,yogurt, dry yeast, oil, sugar salt, fennel seeds (keep some fennel seeds aside) and water, mix everything together to make a smooth dough, cover the bowl with a lid and leave it in a warm place for two hours..

Once they get doubled their volume, punch down the air and knead the dough for few minutes..I used rectangular mould for making out this bread, flatten the dough and sprinkle the fennel seeds over the dough..Cover it and leave it until they rise again..Preheat the oven to 350F..Arrange the flattened dough in the oven and bake for 20minutes or until the crust turns brown..

Serve with any spread or simply with salted butter..

Our most awaited vacation gonna start from tomorrow, we will be leaving earlier tomorrow morning to our summer vacation destination, needless to say that am waiting eagerly for this break and am damn sure i'll definitely enjoy this break, no cooking, washing and mobing for few days..Am very much excited and i'll meet u all after 15days friends, dont forget to send ur entries to my ongoing event..Will definitely check my mails once am back from the vacation..Before leaving for vacation, i wanted to post this healthy,nutritious parathas with drumstick leaves and oats which i prepared today for our dinner, finally i finished my frozen drumstick leaves by using them in parathas..Healthy parathas to enjoy without any guilt and we loved it..Sending to Vegetable Marathan-Drumstick guest hosted by Ruchikacooks and to Global Kadai-Indian Flavoured Flat Bread guest hosted by Sandhya, event by Cilantro and to Neha's Kid's Menu..



2cups Wheat flour
1cup Oats (grounded)
1/2cup Drumstick leaves
1tsp Ajwain seeds
1tsp Cumin seed powder
Salt
Oil
1cup Yogurt

Mix the wheat flour, grounded oats, drumstick leaves, ajwain seeds and cumin seed powder in a large bowl,add the salt,water (if needed) and yogurt,knead everything as soft and smooth dough..Let them sit for few minutes..make medium sized balls with the dough and roll as circles..

Heat a tawa, once its hot, gently drop the rolled circles and drizzle few drops of oil, cook on both sides until they get cooked...Serve immediately with any sort of side dishes...

I bookmarked long back this cabbage roti and oats coconut chutney at Usha's Veg Inspirations, yesterday i got an opportunity to try out these both dishes for our dinner, i used chinese cabbages to make these rotis which turned out the dough bit sticky eventhough they tasted very delicious and crunchiness of the cabbage turned out this rotis more delicious..Coming to the oats coconut chutney, i didnt even opened my mouth before serving this oats coconut chutney to my family with cabbage rotis, none found out the secret ingredient until i revealed that i used oats in this chutney, I tempered this chutney with mustard seeds, urad dal and curry leaves  while Usha didnt went for this ,else i prepared them exactly as she went for..This oats coconut chutney is going to be a keeper for me and thanks to usha for sharing these both delectable and healthy dishes...Sending this both dishes to T&T-Veg Inspirations guest hosted by Saveur..



Cabbage Roti:
3cups Whole wheat flour
1+1/2cups Cabbage (finely chopped)
2tbsp Flax seed meal
1tsp Chilli powder
1/2tsp Ajwain seeds
1/2tsp Caraway seeds
1/2tsp Coriander powder
3/4tsp Cumin powder
Salt
Water
Oil for cooking

Mix the whole wheat flour, cabbage, flax seed meal along with all spices, add water little by little until they turns a smooth dough, keep aside for 15minutes, knead again the dough by adding few more flour as this dough tends to be bit sticky..make medium sized balls from the dough and roll them as rotis..

Heat a pan, drop the rolled rotis, drizzle few drops of oil and cook on both sides until they get well cooked..



Oats Coconut Chutney:
2tbsp Urad dal
2tbsp Channa dal
1/2cup Quick cooking oats
3/4cup Grated coconut
4no Green chillies
Few curry leaves
Salt
1/2tsp Mustard seeds+urad dal

Dry roast the urad dal and channa dal one by one until they turns well roasted, dry roast the quick cooking oats for few minutes, dry roast curry leaves in the same pan and keep aside...Grind coarsely the oats, roasted dals and curry leaves, add the grated coconut, green chillies with enough water and grind as bit coarsely paste, finally heat some oil, fry the mustard seeds, urad dal and curry leaves..add this tempered spices to the chutney and enjoy along with cabbage rotis...

Most of our evening dinner goes for salads, soups or Indian foods like adais and dosas apart from idilies coz steamed cooked dishes are not that much welcome,yeah none at home love idlies, after a long hesitation and discussion everyone at home said 'Yes' to some steamed cooked soft fluffy idlies..Instead of making idli batter and fermentation i went for this instant version of healthy idlies with wheat rava,grated carrots and rolled oats for making this soft and healthy idlies..I served this cute soft and healthy idlies along with spicy coconut chutney, for my surprise even my hubby enjoyed having this beautiful, cute looking idlies..



1cup Wheat rava/cracked wheat
1cup Rolled oats
1/4cup Grated carrots
2nos Green chillies (chopped)
1tsp Ginger (grated)
1tsp Eno salt
1cup Sour curd
1tsp Mustard seeds, urad dal +channa dal
2tbsp Coriander leaves (chopped)
Few curry leaves
Salt
Oil

Take the cracked wheat, rolled oats, grated carrots, chopped green chillies,chopped coriander leaves, grated ginger, sour curd with enough salt in a bowl, mix everything well, meanwhile heat enough oil, let crack the mustard seeds, urad dal and channa dal, add the curry leaves finally and drop gently this tempered spices to the already prepared batter, mix well...finally add the eno salt and water to turn the batter as thick idly batter... Grease the idli moulds with oil and pour the idli batter in the moulds, steam cook for 10 minutes in idli cooker..

Enjoy this fluffy idlies with coconut chutney...

The name of this dosa sounds very interesting also long at the same time na?? yeah this dosa is prepared with sprouted moong, sprouted black eyed peas and drumstick leaves which doesnt need fermentation also its very healthy and nutritious...I'll be leaving for vacation next weekend for two weeks, everyone at home waiting eagerly for this two weeks of vacation, so before leaving to vacation am trying to clean my freezer and fridge, while going through my freezer i got a bag of drumstick leaves which i have frozen two months back and also some sprouted black eyed peas which i sprouted and arranged in freezer before few months..Immediately i wanted to make something for our dinner with these frozen leaves and sprouted peas along with freshly sprouted whole moong beans which i sprouted two days back..I just soaked half a cup of brown rice for two hours and prepared this healthy dosa batter using sprouted moong, sprouted black-eyed peas and drumstick leaves, we enjoyed this dosa with Oats coconut chutney which i prepared from Usha of Veg Inspirations, we loved having this crispy dosa with healthy chutney..Do try this combo friends, u will definitely enjoy having this dosa for the sure..



2cups Sprouted whole moong
1cup Sprouted black-eyes peas (thawed)
1/2cup Brown rice (soaked for two hours)
1/2cup Drumstick leaves
2nos Green chillies
1tbsp Ginger (minced)
Salt

Grind as a bit coarse paste with sprouted whole moong, sprouted black-eyes peas, brown rice, drumstick leaves, green chillies and minced ginger with enough salt..

Heat a pan or tawa, pour a ladle of this dosa batter, spread the batter as circles, drizzle few drops of oil and cook on both sides until they get well cooked...serve hot with spicy chutneys...

When summer is around, we guys couldnt stop buying watermelons, once they get finished either me or my H will definitely get them from the nearby chinese store, where we get tiny but very sweet seedless watermelons, after having the sweet watermelon chunks, immediately my H will cut the leftover white rinds and arrange in a plastic box so that i can cook them whenever i need to make something with those white rinds..I have prepared gravies and halwa with those white rinds of watermelon but this time here comes a roti which i saw in Usha's Veg Inspirations and immediately i wanted to try them, i prepared this rotis two days back and served with mixed veggies kurma for our dinner, this roti was really amazing, tasty, healthy at the same time none at home found out the secret ingredient i used in this rotis, when i told that i used some finely grated watermelon white rind in this rotis, they were surprised and enjoyed having this roti...Thanks to Usha for sharing this healthy roti and its gonna be often present in our menu...I followed the same process as Usha went for making this rotis, eventhough i have added few ajwain seeds to give more flavour to this beautiful rotis.



3cups Wheat flour
1cup Watermelon white rinds (finely grated)
1/2cup Carrot (grated)
1tsp Red chilli powder
1tsp Cumin powder
1/2tsp Coriander powder
1/2tsp Cumin seeds
1/2tsp Ajwain seeds
Salt

In a large bowl, add the wheat flour, chilli powder, coriander powder, cumin powder,cumin seeds and ajwain seeds and mix well, add the grated watermelon rinds and grated carrots, mix well into the dough and knead with enough water (if needed) as a smooth, stiff and non sticky dough..Let them sit for few minutes..makes medium sized balls with the dough and roll as circles..

Heat a tawa, once its hot, gently drop the rolled circles and drizzle few drops of oil, cook on both sides until they get cooked...Serve immediately with any sort of side dishes...

Dunno wat about u all, but my pantry is always filled with breads and buns, coz everyone at home like to have a simple bread toast served either with jam or nutella or simply with butter along with hot coffee or chocolate..Before we used to buy white breads and have them usually for breakfast, since i started enjoying healthy and fibre rich foods, i changed even my white bread slices to whole wheat bread slices, my teddies like bread as upma and i do prepare often in stove top, for the first time i wanted give a try in microwave oven...Yesterday, i prepared this simple bread upma with some leftover wheat breads in microwave oven coz it was too hot here and its completely a hard task for me to cook something especially for our dinner, so i prepared this simple bread upma for our sterday's dinner in less than 30minutes through microwaven oven and we enjoyed along with ketchup also with a simple tomato salad..



6nos Whole wheat bread slices (cubed)
1no Onion (big & chopped finely)
2nos Green chillies (slit opened)
1tsp Ginger (minced)
1tsp Mustard seeds+urad dal
1/2tsp Channadal
3nos Dry red chillies
1/4tsp Asafoetida powder
1/4tsp Turmeric powder
Curry leaves
Oil
Salt

Heat enough oil in a microwave safe bowl for 2 minutes in high, add the mustard seeds, urad dal, channa dal, dry red chillies, asafoetida powder to the oil and cook again in microwave oven for 5minutes in high until the dals turns golden brown..now add the chopped onions, minced ginger, slit opened green chillies, curry leaves and cook everything again in high for 10 minutes (stir in between)along with turmeric powder and salt...finally add the cubed bread chunks, toss everything gently until they get well mixed with the spices, cook everything again for 10minutes in high (stir in between)..

Serve with ketchup or spicy chutneys..

My experience making foods with home made sprouts goes this time to a healthy, nutritious and delicious crispy dosas, this crispy dosa goes for our usual way of making batter and u have to leave them for fermentation overnite, the next day the batter is ready to make these crispy healthy dosas...I have added some rolled oats to make this batter to turn them even more healthier, this dosas suits prefectly for any ages..Simple, healthy dosas which turn out really super crispy and i served this dosa along with spicy coconut chutney and both together works out wonder and we had a healthy dinner yesterday...



1+1/2cups Sprouted kala channa
1+1/2cups Brown rice
1/2cup Parboiled rice
1/2cup Rolled oats

First time am making vegetarian pizza at home that too with asparagus and mushrooms with home made pizza sauce and just with cheese, coz its never happens as we love to have anytime pizzas with meats and sausages...I was planning to make something for Niloufer's Soccer Mania, finally using some asparagus, i prepared the toppings for this pizza as soccer ball pattern, eventhough this pizza doesnt looks exactly like soccer ball, i was somewat happy to send this post to Nilou's event, hope she will accept this vegetarian soccer pizza..I wanted to prepare my pizza base somewat healthy and finally i prepared the pizza base with oats and all purpose flour along with active dry yeast, this pizza base tastes extremely delicious also very simple to prepare..We enjoyed having this delectable pizza for our sterday's evening dinner with a simple cucumber salad and we loved it..



Pizza Base:
2cups All purpose flour
1cup Rolled oats
1tbsp Active dry yeast
1tsp Salt
1tsp Sugar
2tbsp Olive oil

Add the active dry yeast, salt and sugar in a cup of luke warm water,mix well and keep aside until the yeast turns foamy...In an another large bowl take the flour, rolled oats, make a well in the centre and add the foamy yeast mixture along with olive oil, knead everything as a soft and stiff dough..arrange in a greased bowl, keep in a warm place for two hours or until they doubled the size..

Once they doubled, punch down the dough and roll them as medium sized discs..arrange this disc over a baking sheet lined in a baking tray..

Pizza toppings:
1cup Button mushrooms
10nos White asparagus (steam cooked)
1cup Home made pizza sauce
1tsp Oregano
1cup Grated cheese

Preheat the oven to 350F..Spread the pizza sauce to the rolled discs, arrange the asparagus as shown in the picture, mix the oregano along with mushrooms , springle over the pizza base finally springle the grated cheese over the veggies..Bake this vegetarian pizza in the middle rack for 20-25minutes until the cheese melts..

Enjoy warm with simple salads..

In Italy, cibatta means slipper which leads many people to call this bread as slipper bread..Ciabatta bread was invented by Italian bread bakers and become very popular throughout the rest of the world, this bread have a very distinct flavor and its very versatile bread to enjoy with anything from appetizier to sandwich..I love ciabatta bread and we buy it for our sandwich, before starting making this ciabatta bread at home i went through my baking books..Finally i got hooked with a simple oval shaped ciabatta bread and immediately i prepared them, i was really nervous about the dough as they got stuck with all over my finger and had a great time to shape it...Once baked this bread was excellent, i can say that its really worth to try out this beautiful bread at home..



3cups White strong flour (i used the white bread flour)
2tsp Active dry yeast
1tsp Sugar

Paruppu adai, most of us would have prepared atleast once in a while, this time i went for a healthy adai by adding barley along with quinoa and grated carrots to make out this gorgeous looking healthy paruppu adai, apart from this barley and quinoa addition i followed the same process as we usually go for making paruppu adai, also to make them more colourful and healthy i have added some grated carrots while grinding the soaked dals, barley and quinoa, this healthy adai takes marvellous along with spicy coconut chutney and its really nutritious to enjoy without any guilt, quite a beautiful and delicious adai and a better way to eat barley and quinoa together along with dals...Sending to CWF-Quinoa guest hosted by Priya Mitharwal..




1cup Barley
1/2cup Quinoa
1cup Channadal
1/2cup Toor dal
1/2cup Yellow split moongdal
1/2cup Urad dal
1/2cup Brown rice
4nos Dry red chillies
1tsp Fennel seeds
2cup Carrots (grated)
Salt

Soak the barley,quinoa, brown rice along with all dals for atleast 4 hours..grind the soaked dals along with barley, quinoa and rice with dry red chillies & fennel seeds, grated carrots with enough water and salt as bit coarse paste...

Heat a nonstick pan...pour a ladle of this  paruppu adai batter, drizzle the oil and cook on both sides until the adai get well cooked..Serve hot with spicy coconut chutney..

Chappathis and puris are our family favourite except my hubby, i dont bother to make parathas or chappathis for us and make something else to him in case he dont want to have them mostly for our dinner..But for my surprise,he enjoyed this masala sprouted moong parathas for our dinner along with spicy coconut chutney..Needless to say that we thoroughly enjoyed having this nutritious and healthy soft parathas along with chutney..I prepared this masala paratha with sprouted whole green moongdal which i grinded as a smooth paste along with cumin powder, garam masala powder, green chillies,yogurt and coriander leaves, finally prepared a soft and stiff dough along with atta flour...I didnt add turmeric powder or chilli powder in this paratha to give them some  colour, this paratha tastes too soft and delicious coz of the grounded paste i used for making out this paratha, personally i felt that this parathas are definitely a best and better way to sneak these moong sprouts..



4cups Atta flour
1cup Sprouted green moong dal
3nos Green chillies
1tsp Cumin seeds
1tsp Garam masala powder
2tbsp Coriander leaves (chopped)
Salt
1cup Yogurt
Few all purpose flour (for dusting)
Oil

Grind the sprouted moong, green chillies, cumin seeds, garam masala powder, chopped coriander leaves along with yogurt as fine paste, add this grounded paste,water, salt to the atta flour and slowly knead as soft and stiff dough..

Make small balls from the dough and roll them as medium sized disc, heat a griddle, gently drop the rolled parathas, drizzle few drops of oil and cook on both side until the brown spots appears..

Serve with any spicy chutneys..

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal where it is known as gaspacho and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.Gazpacho can be eaten from a soup bowl, or can be drunk from a glass.Its a tasty, satisfying and very healthy soup, since its made from nothing but fresh vegetables and a bit of oil and vinegar.As its quite hot here, i wanted to make this beautiful as well as refreshing soup for our dinner,also this soup goes for tomatoes, cucumber, bellpeppers, onions,bread slices and garlic spiced with cumin seeds, pepper powder and salt along with olive oil and vinegar...Quite an easy breezy soup get ready within few minutes and usually served chilled...We enjoyed having this cold soup for our dinner along with some toasted bread slices..



4nos Tomatoes (ripen & chopped)
2nos Cucumber (chopped))
1no Small onion (chopped)
2nos Bread slices
3nos Garlic cloves
1no Green bell pepper (chopped)
1no Red bellpepper (chopped)
3tbsp Olive oil
2tbsp Vinegar
Salt
Pepper powder & cumin powder as per need

Soak the bread in water, squeeze out the excess of the water from the bread..Take the chopped tomatoes, bread, chopped cucumber, chopped onions, garlic cloves, chopped bellpeppers with pepper powder, cumin powder, salt and blend everything as smooth paste, finally add the olive oil, mix well and refrigerate for atleast 2-3hours...garnish with cucumber chunks or croutons..

Enjoy the chilled gazpacho!

Recently i got a pack of mixed seeds from an organic shop,i got hooked with those healthy seeds and i started adding those mixed seeds nowadays while making my breads..But once that seeds packet got finished, i prepared myself a mixed seeds with flax seeds, pumpkin seeds which i saved and roasted it for snacking also with white and black sesame seeds..I went for a whole wheat flour along with these mixed seeds and chilly flakes to make out this healthy bread, loved this healthy bread along with cheese spread and enjoyed having this bread also along with soups...This bread was super crunchy coz of the seeds i used for..Pumpkin seeds are excellent source of magnesium and phosphorus also good source of iron while flax seeds have excellent benefits of lower cholresterol and blood pressure and finally the sesame seeds are rich in calcium, iron and many other health benefits..This bread goes fantastic along with a warm thick soup, just dip the bread slices and enjoy the soup, i do this sort of breads to enjoy together along with any sort of soups while its winter but anyhow i love this bread along with Velouté de Poireaux and with cold soups while its hot....



5cups Whole wheat flour
1cup Multi seeds (flax seeds, sesame seeds and pumpkin seeds)
1/2cup Olive oil
1tbsp Chilly flakes
2tbsp Dry active yeast
Salt
1tsp Sugar
1+1/2cup Luke warm water
Few flour for dusting

Mix the yeast, salt and sugar in luke warm water, stir well and leave in warm place for few minutes until the yeast turns foamy..Keep aside..Take the whole wheat flour, multi seeds, chilly flakes in a mixing bowl, make a well and add gradually the olive oil and foamy yeast, knead as a soft dough.. place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place..let them sit for an hour until they double the volume..Punch down the doubled dough, knead slowly the dough dusted with wheat  flour...Shape the dough as a disc,make some slashes over the shaped dough, springle few flour and arrange over a baking sheet, leave them until they get raised or for half an hour in a warm place..



Preheat the oven to 350F, bake the bread for 20-25minutes until the crust is nicely brown and firm..enjoy with cheese spread or with soups..