January 27, 2013

Dill and Onion Masala Bread

I tried this masala bread and added my personal touch to the recipe by adding dill, onions, cilantro, and spices. The flavor of dill leaves adds a nice taste to this bread and the bread turned super soft, fluffy and light.

Yogurt - 3 oz
Skim milk - 5 oz
Salt - 1 tsp
Olive Oil/Butter – 3 tbsp
Cilantro/mint chutney - 1 tblsp
Bread Flour – 3 cups
Sugar - 1 tbsp
Yeast – 3 tsp

To be added during during the mixed bread cycle when the machine beeps

Asafoetida - a pinch
Chopped curry leaves- 2 strings
Cilantro leaves chopped - 2 tblsp
Grated ginger - 1 inch
Chopped Onion - 1/4 cup
Chopped Dill leaves - 1 bunch
Olive oil to saute - 2 tsp

1. In a pan take 2 tsp of olive oil add asafoetida.
2. Saute the chopped onion and dill leaves to be added during the mixed bread cycle.
3. Add the chopped cilantro, green chillies, curry leaves, grated ginger and set aside.

For the Bread:

1. Add all the ingredients for the bread in the bread machine in the order given above.
2. Set the setting to mix bread and light crust.
3. Start the bread machine.
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky.
5. When the machine beeps add the sauteed dill, onion, curry leaves, cilantro leaves, ginger.
6. Cool completely when done and slice to pieces.

January 16, 2013

Spinach and Mushroom Chillas

I tried this recipe of chickpea flour pancake from north India. I adapted the recipe from Sanjeev Kapoor and experimented with different fillings.

Besan/Chickpea flour - 2 cup
Chopped Spinach - 1 cup
Firm Tofu grated - 2 cup
Olive oil as required to shallow fry
Onion ,chopped 1 medium
Mushroom,sliced - 8-10
Black pepper powder - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Asafoetida - a pinch
Salt to taste


1. Heat one tablespoon olive oil in a pan and sauté onions till translucent.
2. Add chopped spinach and cook. Add mushrooms and sauté.
3. Add salt and black pepper powder as per taste.
4. When cooled mix in grated tofu. Set aside.
5. In a bowl mix together besan flour, salt, red chilli powder, asafoetida, and sufficient water to make a batter of pouring consistency.
6. Make sure that there are no lumps.
7. Heat a nonstick skillet, drizzle a few drops of olive oil, pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle.
8. Cook the chillas on both sides, till golden brown.
9. Place a portion of the spinach mushroom stuffing on one side of the cheela, fold the other side over it and serve immediately.