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North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

No Yeast Pizza Base

oats pizza no yeast
Pizza has become a favorite snack for Indian youngsters ever since its introduction in the country. Who brought the Italian pizza to India? Well, I have no idea! But one thing is sure that Indian kids are in love with this Italian bread.

The authentic pizza recipe uses refined flour (maida) and yeast for fermenting, but I have been trying to avoid all-purpose flour in all of my recipes. In fact, I never buy maida :)

Rather, I prefer to include a variety of whole cereal grains to my meals. After all, health comes first.

These days I am focused on oats and have experimented with this fiber-rich cereal grain innumerable times.

I am in pursuit of healthy recipes. My Facebook group is also about Healthy Recipes by Homemakers, where we encourage homemakers to post healthy food.

Coming back to the no yeast pizza recipe, I decided to experiment with some fermented rice and lentil mixture. Did that disappoint? Glad, it didn't.

You can add your choice of topping ingredients.

Here's the recipe:

Ingredients
1/2 cup- wheat flour
1/2 cup-oatmeal (ground oats powder)
1/4 cup- fermented kitchdi mix (I had soaked rice, yellow moong dal, and red masur dal for kitchdi a day before...I kept some of this mixture for experimentation..so ground everything together and kept it overnight for fermenting..I used this as a levening agent for pizza) If you do not have this fermented mix, you can still make pizza with 1/2 tsp of baking soda +1 tsp of lime juice
1 tbsp-curd (or more for kneading dough if you are using baking soda for leavening)
1/2 tsp sugar
salt as per your taste
coriander powder
jeera
1 capsicum
1 onion
Tomato sauce (I have used tomato methi chutney- get the recipe here)
2 tbsp- hung curd +little sugar powder for toppings
1-Tomato (optional)
Paneer (optional)- for garnishing

Procedure
wheat oats pizza no yeast


  1. Mix wheat flour, oatmeal,salt, sugar, baking soda, and rice-dal mix.
  2. We need a sticky dough, but not so sticky that it makes working with it difficult.
  3. You can add little warm milk or water if the dough feels dry.
  4. Keep aside for an hour in a warm place. Best place is to keep it in a preheated oven.  
  5. Let's prepare topping ingredients.
  6. Chop onions, tomatoes, and capsicum.
  7. Mix salt, sugar, coriander powder and hung curd.
  8. After 10 minutes, roll out the dough like a chapati, but this should be thicker than chapati.
  9. Prick holes with a fork all over the chapati.
  10. Spread tomato sauce over the chapati. 
  11. Then spread the hung curd mixture over it.
  12. Take a tawa (girdle).
  13. Place a greased nonstick pan over it.
  14. Place the chapati over it carefully.
  15. Cover & cook on low flame for 10 minutes or little longer.
  16. Keep an eye on it.
  17. Enjoy healthy no yeast pizza prepared in a jiffy.
  18. This may be a little sour if your dal-rice batter is kept for longer.
  19. Here is my first pizza recipe without yeast.
  20. If you are struggling with time and in a hurry, you may want to try super easy, simple, quick roti pizza recipe to satiate your kid's pizza cravings. Trust me, this recipe won't disappoint.


Homemade Whole Wheat Garlic Rolls With Oatmeal


no yeast garlic bread
Garlic bread - the very name makes my mouth to water! Don't you have the same experience?

Hubby and I have been savoring garlic bread since marriage - once it was our favorite breakfast. Sometimes garlic bread did make its way into our snack time.

But then after the onset of the allergy problem, we stopped buying breads outside, no bakery products, no ready-to-eat stuff and much more.

It was then that I started experimenting with different yeast-free bread recipes at home. Yes, this eggless home made wheat garlic bread roll recipe came up only after series of experiments.

I am loving my food experiments, for I believe in healthy eating.

This is what keeps me going! Not bad na! Self motivation is crucial everywhere these days. I keep myself motivated by posting my food experments with everyone in food groups. My ow on facebook food group, Healthy Recipes by Homemakers, was the result of my health food experiments.

Now let's come back to the wheat garlic bread rolls.

I have had my share of luck when it comes to baking bread. Previously, I have used stovetop to bake bread, but this is the first time that I have used microwave for baking. I am extremely pleased with the result.

On top of it, I have never used yeast for my bread recipes and my no yeast whole wheat bread has never disappointed. Need proof? Check this pic and recipe here.
no yeast whole wheat bread with oatmeal

This is a soft (softer than previous no yeast breads) bread roll, with a hint of roasted garlic, mint, and fenugreek leaves. Yeah, the combination might surprise you, but I wanted something different this time. So tried to come up with a unique combination. Does that disappoint?

Na, not at all! I am so very happy with what I have come up with.

This unique oats wheat garlic bread roll recipe does not use any fancy ingredient. I am giving you a no-fail no yeast bread recipe to create your own baking marvels.

Do not be surprised if you come up with outstanding results.

So let's come back to the no yeast garlic bread recipe. Garlic benefits health in more ways than one. Here are a few benefits of garlic.

A recap of garlic benefits:

  1. A digestion aid
  2. Antiseptic for wound treatment
  3. Cancer management therapy
  4. Antibiotic
  5. Diabetes friendly
  6. Cough & cold remedy
  7. Boosts cardiovascular and heart health
  8. Promotes metabolism
  9. Blood cleanser
  10. Antioxidant
  11. Prevents hair loss
  12. Antifungal properties


I have been observing too many posts on bread rolls shared in various groups these days. Trust me, I am facing time crunch ever since my return from Odisha, but the urge to bake cute bread rolls with oatmeal has not allowed me to rest.

So today I decided to give it a try.
Diwali is just around the corner and guests would come calling in. So why not treat them to soemthing healthier this time? Make these eggless whole wheat garlic bread rolls no yeast for them and they would waste no time in spreading the word about your baking skills. Yay!

For a loved one, these garlic rolls yeast free do make a great Diwali gifting option. Any takers?

Let's see how we go about it here:

Whole Wheat Garlic Bread Ingredients
garlic bread rolls no yeast recipe

1/2 cup- oatmeal/oats powder
1/2 cup- whole wheat flour
1/2 cup-besan (chickpea flour)
2 tbsp- oil/ghee
1/2 tbsp- sugar
1/2 tsp -salt
3/4 tsp- baking soda
1/4 tsp- baking powder
1 tbsp- vinegar (I have used apple cider vinegar --check its amazing health benefits here..there is an apple cider vinegar cholesterol remedy as well..check the recipe here)
1 tbsp- curd
1/4th cup or little more - warm milk
Jeera (cumin seeds)
Roasted garlic cloves-8-10 (the more the better)
2 tbsp hung curd +1/2 tsp oil/ghee/butter
Few dried mint leaves or fresh coriander (I have added  both) If you have any other seasoning ingredient, you may add that
Roasted methi powder- 1/4 tsp (for aroma)

Procedure for Homemade Whole Wheat Garlic Rolls No Yeast
no yeast oats garlic bread log


  1. Mix oatmeal, wheat flour, besan, and salt. Keep aside.
  2. Keeep milk for boiling - just a few seconds. We need lukewarm milk.
  3. Now take baking soda, baking powder, sugar curd, apple cider vinegar in a bowl. It will get frothy instantly. Immediately pour it over the flours.
  4. Rub the flour with your hands. It should be like bread crumbs.
  5. Add milk little by little.
  6. We need a loose sticky dough.
  7. Knead it well. Keep it aside in a warm place for an hour. You can preheat your oven and then turn it off. Keep the bowl there. It will rise faster.
  8. Meanwhile, let's make the seasoning - take hung curd, little salt, roasted methi powder, little oil, mint and coriander leaves. Mix well. Refrigerate it.
  9. After an hour, you will see the dough has risen. 
  10. Preheat your oven (mw convection) at 180 degrees for 10 mts.
  11. Now it's time to spread the seasoning or filling. 
  12. Place an aluminum foil on the countertop. Spread little atta over it so that the dough does not stick.
    oat wheat garlic bread no yeast


  13. Roll out the dough with your hands. You may use your rolling pin, but do not press too hard.
  14. Then spread the hung curd mixture evenly over it.
  15. Start to roll the dough from one side. Then cut into small pieces.
  16. Place in a greased tray at a distance from each other and bake for 20 mts at 180 degrees.
  17. Let them cool for a few minutes. 
  18. Take the oats garlic bread rolls no yeast out and enjoy with butter or any dip of your choice.
  19. This is a healthier version of bread rolls that does not use yeast.





Here's some feedback on the eggless garlic rolls from Deepti Aggarwal:

Onion Tomato Methi Chutney

tomato onion methi chutney
This post is in continuation of my tomato methi chutney post. If you have tried that chutney recipe, you sure would be tempted to try this one too.


This recipe uses onions and curry leaves as well. Give it a try to enjoy a unique blend of curry leaves and methi dana.









Recipe:
Ingredients
3 tomatoes
2 onions
1 tbsp- oil
1/4 tsp- rai (black mustard)
2 pinches of hing
roasted methi dana
salt, pinch of sugar

Procedure

  1. Dry roast methi dana. Grind it to powder upon cooling.
  2. Boil whole tomatoes and onions for 5-8 minutes.
  3. Take oil.
  4. Roast mustard seeds and hing.
  5. Then add onions. Fry for sometime until just browned.
  6. Add tomatoes.
  7. Cook & cover for some time.
  8. Then add salt and sugar.
  9. Sprinkle roasted methi powder.
  10. Cook for 2-3 minutes more.
  11. Enjoy onion tomato methi chutney with dosa, idli, or rice.
  12. Try tomato methi chutney that is adapted from Priya Shiva's recipe.



Tomato Methi Chutney


tomato methi chutney
This is a unique tomato chutney recipe that takes inspiration from Priya Shiva's Thankkali Thoku. Priya is a talented blogger from south India. The moment I checked the recipe, I was bowled over by it.

Simple, easy, and yummy, bursting with flavors of roasted methi seeds (fenugreek powder), this tomato chutney is sure going to be your go-to recipe for chutneys when you are short on time and need a tantalizing dip to satiate your cravings.

You can enjoy this chutney of tomatoes with idli, dosa, vada, rice, and even parantha.
Before sharing the recipe, I would like to say that I have tried making tomato-onion chutney the same way. It tastes equally good. Get the recipe here.

So without further ado, let's come back to the recipe, with little modifications here and there.

Ingredients
3 tomatoes
1 tsp- oil
1/4 tsp- roasted methi dana powder
2 pinches- hing (asafetida)
red chilly powder/ green chillies
1/2 tsp- mustard seeds (kali sarson)

Procedure

  1. Boil whole tomatoes for 5 minutes so that they become soft. Meanwhile, take a pan, and dry roast methi dana. When the aroma of roasted methi fills your kitchen, turn off the flame. Allow it to cool. Upon cooling, grind it to powder. Keep aside. I made this powder a day before.
  2. Take a pan.
  3. Add oil.
  4. Next add mustard seeds and hing.
  5. Let them splutter.
  6. Now add tomatoes. If you are using green chilly, add now.
  7. Cook & cover for 5 minutes.
  8. Add salt and chilly powder.
  9. Saute well until tomato becomes a paste.
  10. Sprinkle roasted methi powder.

Adapted from PriyaKitchnette.

Easy Way To Make Hung Curd

how to set hung curd
Hung curd is nothing but thick curd, without a drop of water. Setting this kind of curd is easy - easier than most other recipes on the Internet.

I have recently learned the process to set hung curd. Do not be surprised if I say I have learned to set sweet curd too only recently. Earlier, I would set curd daily, but it would get sour. Now it never gets sour, even when I am in need of it.

Curd has remained a weakness since childhood, as Punjabis are raised on a dairy diet, which includes milk, cream (malai), butter (makhan), ghee (clarified butter), and curd (dahi). No Punjabi would ever say they do not like dairy products. We love all kinds of dairy. But of course, dairy foods are rich in calories. Not to mention, the high fat content, which threatens to raise cholesterol levels to unexpected heights - but of course, if you live a lethargic lifestyle.

Enjoy your favorite foods in moderation and work out those calories and nobody can beat your healthy physique!

I must confess I have had my share of dairy foods during childhood. I would relish cream like anything - give cookies a malai bath and pour cream in tea and enjoy that combination - yummmmm... mouth watering already! How I miss all that now!

I have left having cream and butter - my favorites when I was a kid. It's tough to quit your most-cherished foods, but I did so for health reasons. Na, I do not suffer from health problems of any sort. But I left eating these calorie- and fat-rich foods when the health bug bit me in Grade 11th. Ever since, I have not looked back.

However, I must confess my face looks skinny than ever - probably due to my reluctance to include oil and ghee in our daily diets.


Little amount of these products is necessary for proper cell functioning, and I have requested myself to start including little amount of ghee in my diet. Else, I fear getting older too soon- with wrinkles all over my face!!

So let's come back to the hung curd recipe.

When I saw people mentioning the words "hung curd", I would often wonder what it implied. Frankly, I had never thought of curd being used this way.

Neverttheless, hung curd makes a great substitute to cream in many recipes. You will find such recipes in this blog too.

Experts always advised to set hung curd in a cloth - by pouring curd in a cloth and hanging the same in the refrigerator door.

But what I do is little different.

How to set hung curd

  1. Take a big tea sieve (chai channi)
  2. Take a big deep vessel.
  3. Place the tea sieve above the vessel.
  4. Take curd and pour into the tea sieve.
  5. Let the curd water drop into the vessel beneath.
  6. Cover and keep in fridge.
  7. It will set in 3-4 hours.
  8. Isn't it an easy way to set hung curd?
  9. Use it in curries and gravies and enjoy delish, healthy food.
Here are a few recipes that use hung curd:





Odiya Garam Masala (Mish Mash Blend of Spices): My MIL's Secret Recipe

Odiya garam masala
Soon after marriage, I was in Odisha. At that time, I got the oppotunity to savor lip-smacking recipes from my MIL's Odiya kitchen. Odiya cuisine is a foodie's delight. In fact, Odiyas are big-time foodies. 

They have such a diverse and rich food culture. For ceremonies, such as wedding or thread ceremonies or even someone's death, they throw lavish feasts, of course, depending on the occasion. Celebrations are marked with gala feasts. I have recently had the opportunity to feast upon Odiya delicacies. Yes, I do love Odiya food, especially made by my MIL. She is just amazing in the kitchen.

So let's come to the garam masala recipe. I loved the distinct aroma, taste of the garam masala that my MIL made for me during my first visit to Odisha. I still remember I loved that masala so much that I shared one big packet with my own mother as well.

This garam masala is good to go in curries, stir fries, or just about anything! So this time I got the recipe written from my MIL, so I could share it with you all. Though I couldn't replicate the taste (since the roasting of masalas was done one by one by my sasu ma on an earthen pot then...contrarily, I have roasted all the spices together on a stove top...yes, this does make a big difference), it still is a great savior and much better alternative to outside masalas.

The best thing about Indian masalas is that every single ingredient offers health benefits - of course, if consumed in moderation.

Recipe:

Ingredients

Jeera- 100 gm
Sabut Dhaniya- 200 gm
Dalchini-25  gm
Green  Elaichi- 5 gms
Bada elaichi- 10 gm
Laung-2 gm
Chana dal-  20 gm
Kala mirch-  10gm
 Star anise (chakri phool) -1/2 (optional)
Haldi -10 gm
Tej pata-   8-10
Nutmeg (jaiphal)-1/2 (optional)
Mace (javitri) – 1 (optional)



Procedure
Odiya garam masala homemade

  1. Try roast every single ingredient, except turmeric.
  2. Let them cool down and grind to powder along with turmeric.
  3. Enjoy this Odiya garam masala to enhance flavors of your recipes. 
  4. I tried garam masala on a previous occasion as well, check the recipe here.
  5. If you want kadhai masala, do visit my page.
  6. For sambar masala, click here.



Quick Paneer Do Pyaza: Addition to Paneer Recipe Collection

paneer do pyaza
My paneer recipe collection is getting bigger and tastier.

But I rarely make fancy paneer recipes, except paneer bhurji, as I talked about in my previous post on paneer badami.

Nevertheless, these days, I am trying to experiment with the diverse paneer recipes.

After all, for nonvegetarians, paneer is the best source of protein. Not to mention, it tastes delish in whichever form you have it.

So today, I have tried paneer do pyaza. Amit likes do pyaza recipes, but his wife has never tried her hands at it. Today was the day when I got over my hesitation on "do pyaza"..LOL




Thankfully had paneer (cottage cheese) in stock. All I needed was a recipe. So a quick Google search drove me to Dassana Amit's popular blog (vegrecipesofIndia). I found it an exceedingly simple recipe. I like this website, with pictorial description of all recipes.

I had all ingredients at hand. I followed her recipe, with a slight modification here and there and was able to make paneer do pyaza for the first time. I added hung curd instead of cream, but there was no difference in taste. Rather, the taste was overpowering. Try this simple paneer do pyaaza recipe, and nobody can tell it is homemade!

Paneer Recipe Ingredients
1 cup- paneer
4 small onions +2 big ones (or you may take 2 big ones instead of 4 smaller ones)
2- tomatoes
1 tbsp- ginger-garlic paste
1 green chilly/red chilly powder
kasuri methi
garam masala (my Odiya MIL's recipe)
salt, turmeric, black pepper
coriander powder (dhaniya)
1 big cardamom (badi elaichi)
1 small cardamom (hari elaichi)
1 laung (clove)
1 small cinnamon stick (dalchini)
pinch of shah jeera (or plain jeera - cumin seeds)
1 tbsp- oil
1 tbsp- hung curd(or cream or nothing at all)

Procedure
paneer do pyaaza


  1. First, we need to blanch 4 onions and tomatoes together.
  2. Boil water in a pan and add sliced onions and whole tomatoes.
  3. Cover & cook for 10-15 minutes. Let them cool therafter.
  4. Meanwhile, let's prepare the masala.
  5. Chop the remaining (big) onions and keep aside.
  6. Make paste with ginger and garlic . I always keep in stock, so used the same.
  7. Next once the onions and tomatoes have cooled down, keep them on a sieve.
  8. Take a pan. Add oil.
  9. Next add jeera, dalchini, laung, and elaichi.
  10. Let them splutter. The aroma of roasted spices will spread in your kitchen.
  11. Then add chopped onions. Saute well.
  12. Then add ginger-garlic paste and saute until the raw smell is gone.
  13. Now add chopped and blanched tomatoes and cook until the masala is done.
  14. Now add haldi, salt, kasuri methi, and chilly powder.
  15. Add hung curd or cream.
  16. Mix well. 
  17. Next add blanched onion pieces.
  18. Mix very well.
  19. Last, add paneer pieces and mix.
  20. Garnish with coriander leaves.
  21. Enjoy lip smacking paneer do pyaza with roti, naan, parantha!



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