Makki Ki Roti is a rustic, traditional Punjabi flatbread made from cornmeal/maize flour (makki ka atta), kneaded into a soft dough and patted or rolled into rounds. Cooked on a hot tawa or tandoor, it develops a golden, slightly crispy exterior with a tender, earthy bite. Traditionally paired with Sarson ka Saag and a dollop...
Imagine a snack that marries the bold flavors of dabeli with the comfort of pizza - that's exactly what this Dabeli Pizza brings to your table. It's loaded with mashed potatoes infused with dabeli masala, spiced peanuts, pomegranate arils, sev, and cheese (or your favorite vegan cheese), all nestled on mini pita breads. Add this […]
READ:Easy Dabeli Pizza Recipe – A Fun Indian Street Food Fusion
For me, chapati isn't just a recipe; it's a memory of sitting at the table while my mom clapped hot rotis between her hands, the layers opening up like magic. Whether you're making them for a weeknight curry or for a special family meal, this whole wheat chapati recipe will bring that same warmth and […]
The post Authentic Maharashtrian Chapati (Soft, Layered Rotis with Mom’s Tips & Tricks) appeared first on Ministry of Curry.
Bombay Sandwich is a classic Indian vegan street food recipe! This grilled plant-based snack is stuffed with aloo masala, veggies & cheese, making it the best vegan sandwich ever! Plus, it can be made in 15 minutes!
Mixed Dal Dosa is a wholesome, protein-rich flatbread that’s not only easy to make but also doesn’t require the traditional fermentation process. Made from a blend of various lentils, this dosa is packed with plant-based protein, making it a great meal option for anyone looking to boost their protein intake. Lentils like moong dal, urad dal, and red lentils are soaked, ground into a smooth batter, and spiced to create a savory and crispy dosa. The best part? This dosa is both vegan and gluten-free, catering to various dietary preferences while still delivering great taste and texture.
Dosas are a staple in South Indian cuisine, traditionally made from fermented rice and lentil batter. However, the Mixed Dal Dosa offers a quicker alternative without the need for fermentation, making it an ideal choice for those who are short on time. Lentils are a common ingredient in Indian cooking, celebrated for their versatility and nutritional value. By using a variety of dals, this dosa provides a range of nutrients, especially plant-based proteins, making it a go-to dish for breakfast, lunch, dinner, or even as a snack.
The beauty of Mixed Dal Dosa lies in its simplicity and adaptability. It’s a great way to incorporate different types of lentils into your diet, each contributing its unique flavor and health benefits. Traditionally served with chutneys and sambar, this dosa has found a place in modern kitchens due to its quick preparation and nutritious profile.
While Mixed Dal Dosa is delicious and nutritious on its own, there are several other similar dosa and pancake recipes available on Manjula’s Kitchen that you can explore for variety:
The Mixed Dal Dosa is packed with nutrients, especially protein, making it a great option for those following a vegetarian or vegan diet. Lentils are an excellent source of protein, fiber, vitamins, and minerals, contributing to overall digestive health and maintaining energy levels throughout the day. By using a variety of dals, you’re also ensuring that you get a broader range of nutrients in every dosa.
Additionally, this recipe is gluten-free, making it suitable for those with gluten sensitivities or anyone on a gluten-free diet. If you’re strictly gluten-free, it’s important to note that asafetida (hing) often contains gluten, so be sure to use a gluten-free version or skip it altogether.
Mixed Dal Dosa can be served with a variety of chutneys to complement its savory flavors. Here are a few chutney options from Manjula’s Kitchen that pair well with the dosa:
For a complete meal, serve Mixed Dal Dosa with Sambar or a comforting soup. Another creative twist is to use the dosa as a wrap, filling it with vegetables, paneer, or salad to create a delicious and nutritious frankie or kathi roll. The dosas can also be prepared in advance and reheated on a skillet, making them an excellent option for meal prep.
Mixed Dal Dosa is a simple yet highly nutritious meal that can be enjoyed at any time of the day. Its high protein content, along with being vegan and gluten-free, makes it a versatile option for a variety of dietary needs. Whether you’re serving it with chutney for breakfast or transforming it into a wrap for lunch, this high protein dosa will quickly become a favorite in your household. Explore the other dosa recipes on Manjula’s Kitchen to discover even more delicious ways to enjoy Indian flatbreads.
The use of multiple lentils like moong dal, urad dal, and red lentils makes Mixed Dal Dosa rich in plant-based protein, making it an excellent option for those seeking a high-protein meal.
Yes, you can make the dosas in advance and reheat them on a skillet to restore their crispness. They also work well as wraps for on-the-go meals.
Serve Mixed Dal Dosa with chutneys like tomato chutney, cilantro chutney, or peanut chutney. You can also pair it with sambar or use it as a wrap filled with vegetables or paneer.
Yes, this dosa is naturally gluten-free. However, be cautious with asafetida (hing) as it may contain gluten unless specifically labeled gluten-free.
Absolutely! You can adjust the spice level by adding or omitting green chili and black pepper based on your preference.
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The Bread Baking Babes are baking again. We used to bake a bread every month but in the past year or so, we’ve been finding life increasingly taking priority over baking bread. So we’ve decided to bake one bread every two months. And this month, Karen picked Dollywood Cinnamon Bread for us to make.
I had never heard of a Dollywood Cinnamon Bread before! So it turns out that Dollywood is a theme park in Tennessee in the US, and owned by Dolly Parton. Their famous cinnamon bread is known as Dollywood Cinnamon Bread. I spent a large part of my college years listening to her songs, many of which are still my favourites. I didn’t know of Dollywood though it’s been around for 40 years or so, I understand.
The original version of this bread is baked daily in century old The Grist Mill (which is over 100 years old/plus they mill their own flour) in Dollywood. It’s served with either vanilla icing or apple butter, and they apparently sell over 350 loaves an hour! You can find Dolly Parton’s Dollywood Cinnamon Bread recipe all over the net.
The recipe below is adapted from Baking in the American South by Anne Byrne This buttery cinnamon loaf is shaped, sliced, and drenched in a cinnamon, sugar, and butter mixture before baking. What’s not to like about this combination? Naturally, the resulting loaf is so good! Do watch the top to see it doesn’t get burned. My loaf came pretty close to it, as you can see from the images.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
The post Dollywood Cinnamon Bread appeared first on My Diverse Kitchen - A Vegetarian Blog.
We’re at the end of 2024 and I just realised I’ve hardly posted anything last year on the the blog! 2024 has been more memorable for all the health issues I had to deal with. They weren’t very serious, but painful sciatic issues and a fractured knee cap pretty much meant that blogging or even cooking was a priority. Thankfully, I’m mending well if slowly, and have even progressed to baking the occasional bread. So here I am with Cheese, Pesto and Dried Tomato Twisted Buns.
This December Cathy chose Swedish Cardamom Buns for us Bread Baking Babes to make. I’ve made them before in various shapes and flavours and posted these Kanel Snegle with cardamom (Cinnamon Snails). Cathy gave us the option to experiment with savoury flavours if we wanted to, and I did. The result? Cheese, Pesto and Dried Tomato Twisted Buns!
Please see Karen’s recipe for the original sweet version. She has sourdough or overnight regular yeast dough recipes. I adapted the given yeast dough recipe but chose to do a same day bread. The overnight method produces buns with improved flavour. I otherwise stuck mostly to her yeast dough recipe but omitted the sugar.
My bun filling is made with crumbled paneer and basil pesto blended to a creamy paste. I also added chopped oven dried tomato and grated cheddar cheese. This filling can end up being quite salty from the pesto, dried tomatoes and Cheddar so be cautious while adding salt.
What is really special about these twist buns as I call them, is twisting the dough to shape them. If can’t be bothered trying to shape them and want to keep it simple, you can roll the dough jam/ jelly roll style. Then cut them into rounds much like for Cinnamon Rolls and you’ll have snail shaped buns.
There are a couple of other different ways to shape these bus. A search on Youtube for “shaping cardamom buns” will throw up plenty of short but detailed videos. I used an easy method that is described in the recipe below. You can halve the given recipe for 6 Twist Buns instead of 12.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
The post Cheese, Pesto and Dried Tomato Twisted Buns appeared first on My Diverse Kitchen - A Vegetarian Blog.
It’s another month, and another Bread Baking Babes bread post. You might have noticed that we’ve recently been baking once every two months rather than every month. We decided to do this as it was easier for us. This month it was my turn to pick a bread and chose Jamaican Coco Bread/ Coconut Milk Bread.
Jamaican Coco Bread are soft, fluffy and slightly sweet half mooned shaped coconut buns from Jamaica. They’re common across other countries in the Caribbean too. Jamaican Coco Bread supposedly gets its name from the generous amount of coconut milk in the dough. Its folded shape can be pulled open easily making it perfect for sandwiches. Jamaicans like these buns best stuffed with creamy cheddar cheese or a beef patty. Jamaican beef patties are flaky pastry pockets with spicy beef filling.
Jamaican Coco Bread are somewhat like the Chinese Baozi or steamed Bao buns to look at. These can be eaten on their own or sandwiched with vegetable or meat fillings. I would also suggest a filling of mild cheddar cheese and thin slices of apple or apple-ginger jam.
These Coconut Milk Breads are a staple, sold everywhere on the islands and make for a filling meal-on-the-go. No quite knows the origin of this slightly sweet little breads. It is thought to have been invented by the local population of slaves and indentured labourers who worked on Caribbean sugar plantations. They were poor and had to make the most of whatever little they had. It’s not surprising that some of the best things come out of adversity.
Coco Bread is made from a slightly sweet, yeasted enriched soft and elastic dough. The dough is proofed and then portioned and shaped into balls. These are rolled out into about 6-inch circles that about 1/4-inch thick. A mixture of melted butter and coconut oil is brushed over the dough circles, and they are folded over in half. This keeps the flaps of dough a little separation, making it easy to open them for sandwiches. A little more of the butter-oil mixture is brushed on top and they’re allowed to rise a little. After proofing, we portion the dough into balls, and roll the balls into rounds. Then they’re baked till golden brown.
In any recipe that requires coconut milk, freshly squeezed coconut milk gives you the best flavor. However, canned or packed full fat coconut milk works just fine. You can use reconstituted coconut milk powder as well. What you need is thick coconut milk but not coconut cream which tends to be much thicker.
The breads are typically large enough to make a sandwich, so the recipe below should make 8 Coco Breads about 6-inches in diameter. Make 6 of them if you want slightly larger ones. Some people roll the dough quite thin (about 1/8-inch thick or so) while others roll it out a little thicker. I prefer mine rolled out about 1/4-inch thick so they puff up a little more on baking.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
The post Jamaican Coco Bread appeared first on My Diverse Kitchen - A Vegetarian Blog.
cerenIt is no secret in my home that I love most things Croissant. What’s not to love about layers of buttery, flaky and light rolls? So it’s no surprise that I like Croissants aux Amandes or Almond Croissants too. Some more butter on top of butter laden plain Croissants can seem over the top. Perhaps they are, but to me, they’re worth eating as an occasional treat. They’re easily made at home with this Easy Almond Croissant recipe. As a plus, these are egg free.
If you’re new to these Croissants, they’re nothing but plain butter Croissants with a soft almond frangipane filling, crunchy almonds on top and dusting of powdered sugar.These come together and are ready to eat in under an hour. Since we’re making Easy Almond Croissants, we start with readymade day old plain Croissants.
Almond Croissants or Croissants Aux Amandes can be found in most French boulangeries, and also in non-French bakeries that make them. Croissants don’t stay fresh beyond the day they’re made. In fact, they’re not the best even by the evening of the morning they’re baked. So French boulangeries came up with Croissants Aux Amandes to use up day old stale Croissants.
I don’t make Croissants at home very often. When I do, I rarely have left over Croissants. These days with just two of us at home, I buy them whenever I find really good Croissants locally. When the craving for these almond ones hit, I just but a few extra and make them. Given how loaded they’re with butter and calories, they’re a rare treat.
Some recipes call for brushing the halved croissants with a flavoured sugar syrup. I find this makes the Almond Croissants too sweet for my taste. My preference is mildly sweet Almond Croissants. I would suggest buying smaller Croissants, if you can find them, so these don’t become a guilt heavy treat! Butter Croissants are also always the best, in terms of taste. Don’t forget to use day old Croissants. You can even refrigerate fresh Croissants for a couple of days to make these.
For the almond filling, I use regular almonds which I blend into an almost fine powder, skin and all. I find its too much work for this recipe. You can blanch and remove the skin of you prefer. You could also use either almond flour or almond meal, if you choose. They all work. Using almond extract is optional because not everyone has it at home. Use it if you have it.
You can dust your baked Easy Almond Croissants with powdered sugar, if you like. I generally don’t because I don’t like these Croissants too sweet. If you want to get a little more adventurous and want to make a different kind of Almond Croissant, take a look at these, some of which might tempt you.
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For November, Karen picked Shio Pan, or Japanese Salt Bread for the Bread Baking Babes to make. She first came across Shio Pan served with whipped cream cheese at a Japanese bakery in Anaheim. Shio is salt in Japanese and Pan means bread. Hence the Shio Pan, but this bread is so much more than just a slated bread. Shio Pan is a very soft and buttery flaked salt topped Japanese crescent roll that’s very crisp on the bottom.
This bread is said to have been first in late 2014 made by Pain Maison, a bakery in the Ehime Prefecture, Japan. It has been described as a marriage between the classic Japanese soft butter roll and French crusty bread roll. When the shaped dough is baked, the butter melts and creates a crisp bottom to the roll. You might think the rolls would get greasy but there’s no butter to be seen anywhere. All you get is the delightful flavour of butter in every bite. Of course, it goes without saying that the best butter makes the best Shio Pan.
These rolls are traditionally topped with flaked sea salt, hence the name Japanese Salt Bread. However you can find Shio Pan variations including an Everything version, a pesto and sundried tomato version, filled with red bean paste,egg-mayo and with a cookie crust topping like Pineapple Buns. The rolls can be filled after slitting them sideways. These buttery crescent rolls are also very popular in Taiwan.
Karen’s recipe below makes 6 rolls and was adapted from Vanillyn Bakery, Food 52 and others. These rolls are best eaten fresh, just a bit after they come out of the oven. They will be soft with buttery crisp bottom to the rolls. Leftovers freeze very well stored in zip lock bags. So you can make a double batch. Serve warm after reheating frozen butter rolls and they’re almost as good as freshly baked.
I made mine somewhat more-ish by brushing the dough with garlic flavoured melted butter with chopped fresh coriander/ cilantro. Otherwise I kept to the recipe. This Shio Pan is a keeper!
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
The post Shio Pan appeared first on My Diverse Kitchen - A Vegetarian Blog.
This month Cathy picked Sigteboller or Danish Salty Rolls for the Bread Baking Babes to bake. Sigteboller, in Danish, roughly translates as “sifted buns” or “sieved rolls,” from sifting of flours used to make them. These rolls are typically made from a mix of rye flour and all-purpose flour.
Rye flour tends to produce denser bread but Sigteboller or Danish Salty Rolls are soft and fluffy and slightly chewy. They have a faint tang and are traditionally served with butter, cheese, cold cuts, or even smoked fish.
Cathy adapted her recipe from The Rye Baker, by Stanley Ginsberg. She gave us an option of using a pre-ferment/ poolish or a sourdough starter. I went with a pre-ferment/ polish because it gives me a hint of tang and a sourdough-ish crumb without going all sourdough.
Sigteboller or Danish Salty Rolls are made with rye flour. Rye flour isn’t something commonly found here where I live. So I used whole-wheat flour instead. I also used honey instead of molasses. I also didn’t use the suggested toppings of caraway seeds or sunflower seeds and left my rolls plain. These rolls are usually topped with flaked salt but I don’t like very salty breads so didn’t use that either.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
The post Sigteboller or Danish Salty Rolls appeared first on My Diverse Kitchen - A Vegetarian Blog.
This September, Elizabeth picked Lebanese Khubz or Khuboos for the Bread Baking Babes to make. Her pick was inspired by Middle Eastern food she enjoyed on a trip to the UK a few years back. Khubz, Khuboos, Khobz al-Sabah (Morning Bread) is a puffed yeasted flat bread eaten across the Levant and Arabic speaking countries of the Middle East.
A lot of people like to refer to the Lebanese Khubz as a Lebanese Pita bread. I can understand why. Khubz, though a puffed up yeasted bread in general, can be slightly different in different countries where it is eaten. There are versions of Khubz that are much like Pita bread. To me, Lebanese Khubz and Pita bread are two very different things. I have some knowledge of Lebanese Khubz, you see. I spent my high school years in Nigeria. We had a local Lebanese bakery that made Khubz or Khuboos as we knew it. We would visit the bakery, once every week or ten days to buy Khubz, warm and fresh out of their ovens.
This Lebanese Khubz was thin, soft, slightly floury, hollow flatbread about 10 or 11-inches in diameter. Pita bread is typically cut into half and eaten stuffed with filling, “pocket” style. Lebanese Khubz or Khuboos is torn into pieces, and wrapped around food to pick it up and eat. It’s typically eaten with stews and curry like dishes which can also be mopped up with flatbread.
The recipe below is adapted from Anissa Helou’s recipe for Khobz-al-Sabah/ Lebanese Morning Bread from her book Savory Baking from the Mediterranean. According to Helou, she learned to make this bread from Jawad Yussef Daher, whose bakery is in Kfar Rumman in south Lebanon. He made Khubz from two different flours and the cornmeal give the bread more texture and make it.
Making Khubz for me was going back in time to when we ate Khubz from the local Lebanese bakery. My memories are of a pale coloured flatbread that was wheat flour. So I made mine without the corn meal.
Helou’s recipe calls for a leavener made the previous evening with a sourdough starter. The Khubz I know is not a sourdough flatbread. I stayed with the spirit of the recipe and so made a leavener using a small pinch of instant yeast instead.
I was watching a video online of a commercial Khubz baker speaking in some version of Arabic (or maybe Farsi). While I don’t understand the language, there was a point where I thought he said Khubz is like the Chappathi. So Helou’s higher hydration dough didn’t make sense to me. I kneaded my dough to chapathi dough consistency, which is soft and smooth but not too soft. This makes rolling the dough into thin rounds easy. I also chose to bake my Khubz on an iron griddle on the stove top instead of baking it in the oven.
Lebanese Khubz or Khuboos is best eaten fresh and on the same day it is made. You can keep it for the next day. If so store wrapped in cotton towels or foil. Reheat in the oven and serve warm.
What can you serve this flat bread with? Traditionally it is eaten for breakfast with some or all of these – eggs, foul medames, thick, creamy labne and olive oil, cheeses like baladi, halloumi, akkawi, olives, cucumbers, tomatoes, or za’atar. You can also serve it for brunch or lunch or dinner with soups, stews or curries.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
The post Lebanese Khubz or Khuboos appeared first on My Diverse Kitchen - A Vegetarian Blog.
It’s bread of the month time and all that for the Bread Baking Babes. Kelly picked An Approachable Loaf to bake. So what exactly is this bread all about? It’s a recipe at the WSU Bread Lab, for a loaf that’s got a really nice flavour and texture. It makes really good toast and stands up well in sandwiches.
As the people at the WSU Bread Lab say –
“Bread is a staple. People have been eating it for thousands of years. Yet bread can be unaffordable and inaccessible for many. A lot of breads baked these days are large, crusty and round loaves which don’t always work well for lunches or our dinner tables. Others that are affordable and available on grocery shelves have unnecessary additives and lack nutrition.
So WSU Bread Lab came up with an approachable, accessible and affordable recipe that has no stabilizers or conditioners in it. It is tin-baked and sliced, with easily available ingredient sand at least 60-100% whole wheat.”
To my mind, this is what the average home bread baker is looking for. Those sourdough loaves with a very open crumb (hole-y bread, I call it) are a work of art. They’re also a sign of an accomplished bread baker. However, I’m not a fan of very chewy and tangy bread. Neither do I like a bread where my butter melts or my soup just disappears through the holes! Bread was meant to hold food or mop it up.
So the Approachable Loaf is a winner in my books. It’s not pure sourdough but what some sourdough bakers call a “hybrid” bread. This where you use a sourdough starter in your bread dough but use a miniscule amount of commercial yeast as well, to help your bread along. There are people who will ask why one would need to add commercial yeast to a sourdough bread? There are many sourdough bakers who resort to “yeast shaming” and feel commercial yeast has no business in a sourdough loaf. I belong to the school of “whatever-works-for you” bread bakers.
So for me, this is truly An Approachable Loaf. I really like the texture of this bread that I bake. It’s got a beautiful crumb, isn’t super chewy and has just the slight hint of “sour” that we like. It needs just flour, water, salt, a little oil and a sweetener. You start with a levain made with a sourdough starter the previous evening. The next day you mix up the dough with a little bit of commercial yeast and the levain. It’s a slightly slack dough but you can adjust the hydration to your comfort. Otherwise, it’s pretty much your regular bread with two easy rises and baked in a loaf tin.
My recipe below has been adapted from Kelly’s version of the Approachable Loaf recipe. You do need a sourdough starter. If you don’t have one in the fridge, you can start by making one like this. The levain below is a little more than you require for the bread. You can add the remaining levain to your starter and refrigerate it.
As mentioned earlier, you can add as much water (not too much though) to get a consistency of dough you’re comfortable managing. This is however, not a very hydration dough. A somewhat slack dough is desired to produce a slightly open and less dense crumb.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
The post An Approachable Loaf appeared first on My Diverse Kitchen - A Vegetarian Blog.
If you're looking for a delicious new way to enjoy cottage cheese, this recipe is just for you! This Instant Cottage Cheese Uttapam is one of my favorite ways to use this high-protein ingredient. The cottage cheese is blended with lentils and spices to create a flavorful batter with a subtle tang, requiring no fermentation. […]
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Looking for a vibrant and nutritious twist on a classic Indian breakfast? This Beet Chilla is colorful, flavorful, and comes together in minutes using simple pantry staples. Made with soaked masoor dal, protein oats, and steamed beet, these savory pancakes are perfect for breakfast, lunch, or a light dinner. This Beet Chilla is one of […]
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Looking for a quick, easy, and flavorful Indian meal? This Spinach Chilla recipe is a must-try! Also known as Palak Chilla, these savory pancakes are made with masoor dal, oats, and fresh spinach. The batter comes together effortlessly in a blender with minimal prep, making these chillas a perfect option for breakfast, lunch, or even […]
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Looking for a fast, fluffy, and flavorful naan recipe without yeast? You’re going to love this Quick Indian-Style Naan that comes together with just a few pantry staples—no rising time, no fancy equipment, and no tandoor needed! Perfect for scooping up creamy curries, and dals, or making homemade pizza naan. If you're looking for the […]
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If you’ve ever wanted to make soft, pillowy naan at home just like the kind you enjoy at your favorite Indian restaurant, this easy recipe is for you. No fancy equipment, no stress, just simple ingredients, a little kneading, and perfectly fluffy naan in under 90 minutes. Homemade naan has always been a favorite in […]
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Cucumber and Cream Cheese Sandwiches are a classic English tea-time favorite! This no-cook vegetarian crustless sandwich comes together in just 15 minutes—featuring crisp cucumbers, herbed cream cheese, and soft bread. Fresh, simple, and irresistibly delicious, these mini cucumber sandwiches with cream cheese are perfect for tea parties, picnics, or anytime snacking! What are Cucumber and […]
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