Tomato & Mixed Herb Focaccia Bread



Happy Christmas to all my reader here !!

As you all know that yesterday I had prepared the Christmas special fruity cookies which are completely Vegan and APF (maida) free and also posted in the previous post. So while munching those fruity cookies on yesterday evening, hubby suggested to make some focaccia bread since I had not made since a long time. Today is Christmas and so an idea came to mind to make a focaccia bread in Christmas tree shape topped with cherry tomatoes¬†as ‘Tomato & Mixed Herb Focaccia Bread‘ ūüôā





Basically the focaccia is a type of Italian yeast bread and its dough is much similar in style and texture to pizza dough. The focaccia dough is flavored with olive oil most of the time. These breads can be eaten as it is or sliced to have with some soups / salad too. The breads are so versatile means the toppings can be a variety of flavors. Both salty as well as sweet version of focaccia can be prepared and indulged. Here the version which I have prepared is quite simple one and as usual so easy to prepare. Only the time consuming part is the resting time of the dough to proof fully. The toppings are some halved cherry tomatoes along with some mixed herbs. The whole dish is fully vegan and so perfectly fit to be on Christmas special breakfast option. So do try and enjoy each slice.




Recipe Card for¬†‘Tomato & Mixed Herb Focaccia Bread¬†:

Author: SasmitaPrint Recipe

Tomato & Mixed Herb Focaccia Bread

a super simple focaccia bread with topping as cherry tomatoes and mixed herbs
prep time: 10 mins  |  rest time: 2.5 hrs cook time: 20 minstotal time: 3 hrs

ingredients:

  • All purpose flour (maida)¬† ¬†1 cup
  • Warm water 3/8 cup
  • Instant yeast¬† ¬†3/4 tsp
  • Sugar¬† ¬†1 tsp
  • Salt¬† ¬†3/8 tsp
  • Olive oil¬† ¬†3/4 tbsp
  • Mixed herb¬† ¬†for sprinkling
  • Cherry tomato¬† ¬†6 – 7 no
  • Salt¬† ¬†1/2 tsp

instructions

  1. First in a bowl take warm water, sugar and then mix.
  2. Add yeast and mix properly using a spoon.
  3. Cover the bowl and keep aside for 7 – 8 min till starts frothing.
  4. Then in another big bowl take all purpose flour, salt and oil.

  5. Mix and next add the yeast mixture.
  6. Mix well and knead to make a sticky and soft dough.
  7. Cover the bowl and allow to proof by keeping the bowl in a warmer place for 1-2 hours.
  8. When the dough becomes double in size, then take out from the bowl.
  9. Knead the dough with an oil-greased palm over a board for 1-2 minutes.
  10. Shape the dough as a Christmas tree shape or any other shape as desired and place over a baking tray lined with parchment paper.
  11. Slice the cherry tomatoes into halves and press in the border area of the Christmas tree shape dough keeping nearly equal space in between.
  12. Cove the tray and allow to proof again for at least 1 hour.
  13. Meanwhile preheat the oven at 200 deg C.
  14. After 1 hour, sprinkle some salt over the cherry tomato halves and mixed herbs on top of the whole dough.
  15. Bake for 18-20 minutes or till the top turns golden brown.
  16. Transfer onto a wire rack to cool.
  17. Cut and serve along with a hot bowl of soup or some salad as desired !

NOTES:

Th herbs can be added directly to the dough as well as used to sprinkle on top to get some extra flavor in the focaccia bread.

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If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as #firsttimercook  on Instagram. You ma
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Christmas Fruit Cookies – Vegan version



Tomorrow is Christmas which will be celebrated among billions of people around the world. The year’s most celebrated holiday on December 25th is important both for homes and churches worldwide. When the time comes for the winter holidays, the traditional food plays an important part of the celebrations in countries around the world.¬†





Christmas celebration means the authentic fruit cake preparation is a must. I have already shared a Christmas fruit cake which is a vegan version and that too in a bundt pan and without using all purpose flour. Well, this time the¬†Foodie Monday Blog Hop¬†team has decided the 176th theme as ‘Dried fruits and flowers‘, means we have to prepare a dish using either dried fruits or dried flowers or both. Since Christmas time is this, so keeping the celebration time in mind I have come up with a egg free, butter free and all purpose flour free cookie recipe for the contribution as ‘Christmas Fruit Cookies – Vegan version‘.




These cookies are completely butter free. I have used olive oil here as the shortening factor. These cookies definitely bring some fruit cake flavor with a crunch texture. Any dried fruits and nuts can be used in these cookies as per choice. To give a healthy angle, the whole wheat flour is opted, but anyone can use the all purpose flour and wheat flour in 1:1 ratio or even the all purpose flour can be used in all total. 





So overall¬†these fruity cookies are egg free, butter free and all purpose flour free. For gifting purpose these’ll surely attract by all age group which can be prepared within few times and there is no need of any resting the dough. So do prepare and indulge in some happiness these Christmas¬†goodies.

Recipe Card for¬†‘Christmas Fruit Cookies – Vegan version¬†:

Author: SasmitaPrint Recipe

Christmas Fruit Cookies – Vegan version

egg free, butter free and all purpose flour free Christmas Fruit Cookies
prep time: 20 minscook time: 15 minstotal time: 35 mins

ingredients:

  • Wheat flour¬† ¬†1 & 1/2 cup
  • Brown sugar¬† ¬†3/4 cup
  • Baking soda¬† ¬†1/2 tsp
  • Orange essence¬† ¬†1/2 tsp
  • Cinnamon powder¬
    † ¬†1/2 tsp
  • Olive oil¬† ¬†3/4 cup
  • Salt¬† ¬†1/4 tsp
  • Dates (finely chopped)¬† ¬†3/4 cup
  • Apricot (dried) (chopped)¬† ¬†1/2 cup
  • Blueberries (dried) (chopped)¬† ¬†1/2 cup
  • Tutti frutti¬† ¬†3/4 cup
  • Raisins (chopped)¬† ¬†1/4 cup
  • Almond (chopped)¬† ¬†1/4 cup
  • Pistachio (chopped)¬† ¬†1/4 cup

instructions

  1. Preheat the oven at 180 degrees C.
  2. Mix together all the dry ingredients as wheat flour, salt, baking soda, cinnamon powder in a bowl. Keep aside.
  3. Next in another mixing bowl take oil, brown sugar and start mixing using a hand whisk till sugar melts completely.
  4. Add orange essence and mix well.
  5. Add the dry ingredients mixture to the wet ingredient mixture and mix well to get a dough.
  6. Now add all the chopped dried fruits, nuts and again gently mix till well incorporated.
  7. Scoop up 2 tbsp of the mixture and shape into ball. 
  8. Flatten slightly and place over a baking tray lined with parchment paper.
  9. Similarly make balls from rest dough and arrange on the baking tray keeping some space in between.
  10. Bake for 13-15 minutes.
  11. Take out the baking tray from oven and keep aside for 5-10 minutes.
  12. Next transfer the cookies onto a wire rack and allow to cool down completely.
  13. Store in an airtight container and serve when desired !

NOTES:

Instead of whole wheat flour, all purpose flour and wheat flour can be used in 1 : 1 ratio.
Nuts and dry fruits used here is totally dependable. Feel free to use any dry fruits or nuts.

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If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as¬†#firsttimercook¬† on¬†Instagram. You may also follow me on¬† ¬†Facebook,¬†Pinterest,¬†Twitter,¬†Google+,¬† ¬†Instagram¬†and¬†can subscribe for free to get new recipes directly into your inbox ūüėä

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Spiced Beetroot Buttermilk with Roasted flavor | Bhune Chukandar Masala Chaas



Beetroot or Beet or Chukandar (in Hindi) is typically a root vegetable. Good quality, fresh beetroots should have their green leaves intact. Beets are a low-calorie food packed with a variety of nutrients. The health benefits of beets are wide ranging. Like most other plant-based foods, beets are high in nutrients yet low in calories. The antioxidants content of this colorful root vegetable also offers additional benefits, such as reduced risk of cellular damage, helps to lower the blood pressure, fights inflammation, support detoxification and many more as well.





Well the current post is all about a beverage which is being prepared having the main ingredient, Beetroot as ‘Spiced¬†Beetroot Buttermilk with Roasted flavor’ / ‘Bhune Chukandar Masala Chaas‘. The hardest and most tedious part here is¬†waiting for the roasted beetroots to cook in the oven. Otherwise the beverage can be prepared within few minutes. Roasting¬†in the oven enhances mostly the earthy flavors¬†in the beet.¬†




This beverage is a perfect blend of tasty and healthy factor.¬†After roasting the beetroot, these are blended well along with some ginger and green chili¬†and then the juice of this mixture¬†is added with curd. Finally a tempering of mustard seed and curry leaves is added to give a masala touch to the whole dish.¬†This beverage has the mix flavor of very mild sweetness which comes from the roasted beetroot and a masala zing from the¬†tempering part. For any party beverage, this will be a sure shot hit in the menu chart.¬†So do try this¬†‘Spiced¬†Beetroot Buttermilk with Roasted flavor’ / ‘Bhune Chukandar Masala Chaas’.¬†

If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly give your valuable feedback either in the comment box below or tag me as¬†#firsttimercook¬† on¬†Instagram. You may also follow me on¬† ¬†Facebook,¬†Pinterest,¬†Twitter,¬†Google+,¬† ¬†Instagram¬†and¬†can subscribe for free to get new recipes directly into your inbox ūüėä

Recipe Card for¬†‘Spiced¬†Beetroot Buttermilk with Roasted flavor / Bhune Chukandar Masala Chaas¬†‘¬†:

Author: SasmitaPrint Recipe

With ImageWithout Image

Spiced Beetroot Buttermilk with Roasted flavor / Bhune Chukandar Masala Chaas

a gorgeous looking beverage from some roasted beetroot and curd having a very mild sweetness as well as a masala zing
prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • Beetroot¬† ¬†2 no.
  • Curd¬† ¬†2 cup
  • Ginger¬† ¬†1 inch
  • Green chili¬† ¬†2 no.
  • Black salt¬† ¬†as needed
  • Mustard seed¬† ¬†1/2 tsp
  • Curry leaves¬† ¬†1 sprig
  • Oil¬† ¬†1/2 tsp

instructions

  1. Preheat the oven at 180 deg C.
  2. Wash and clean both the beetroots thoroughly in order to remove any dirt.
  3. Peel, cut into 1/2 inch slices lengthwise and place all the slices over a baking tray.
  4. Cook in the preheated oven for 25-30 mins or until those become much tender and a little bit charred on the edges.
  5. Take out from oven and allow those roasted beetroot slices to cool down completely.
  6. In a blender jar now take roughly chopped ginger, green chili and blend well.
  7. Strain the beetroot puree through a strainer into a mixing bowl.
  8. Then add curd, black salt and mix using a hand blender or pour into the blender jar and blend.
  9. Next heat oil in a tadka pan.
  10. Put some mustard seeds, curry leaves and allow to crackle.
  11. Turn off heat and pour the tempering over the beetroot buttermilk.
  12. Mix everything well and serve as it is / chilled !

NOTES:

To get a creamy texture in the butter milk, use the curd after discarding the water completely.
In the tempering part, cumin seeds can be added too.

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px;width: 20%;text-align: center;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}.ingredients h3, .instructions h3{text-transform:uppercase !important;}.notes{white-space:pre-line;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video {visibility:hidden;display:none}’; if (printOption === ‘printWithImage’) { c.innerHTML = c.innerHTML.replace(‘img{visibility:hidden;display:none;}’, ‘img{display:block;margin: 20px auto;width: auto;max-width:100%;}’); } newWin.document.getElementsByTagName(‘head’)[0].appendChild(c); newWin.document.getElementsByTagName(‘body’)[0].innerHTML = b.innerHTML; newWin.print(); }https://drive.google.com/uc?export=view&id=1ApwXiqXHjzq43IxR9dInYtZZZ8UR4J9n

Well, Monday is here again !! This time the¬†Foodie Monday Blog Hop¬†team has decided the theme no 174 as ‘Christmas Special‘. So this¬†‘Spiced¬†Beetroot Buttermilk with Roasted flavor’ / ‘Bhune Chukandar Masala Chaas‘ is here¬†for the contribution.


PIN for later :

Masala Biscuits / Spicy Cookies (salted)


This month for the¬†Recipe Swap Challenge, I have paired up with Paarul from ‘Paarulz Kitchen‘. I know her since a long time¬†through some other social group and here blog is full of lovely recipes. After pairing up, I was coming across a no of posts at¬†here blog and finally I ended up with a basic cookie recipe as Roasted Cumin Cookies. But I have added some more¬†ingredients¬†to make some Masala Biscuits / Spicy Cookies (salted)¬†ūüėä



These cookies are completely eggless. Anyone can so easily and quickly prepare. These cookies are flavored with chilies, roasted cumin and sesame seeds, coriander leaves. I make very often at my place to savor as it is or with some masala chai. If preferring for kids snacks, then the chilies can be omitted completely. I roast the cumin as well as sesame seeds to get more flavor in the cookies always. These cookies are so buttery as well as savory in taste. Lets go in details.




Recipe Card for¬†‘¬†Masala Biscuits / Spicy Cookies (salted) ‘¬†:

Author: SasmitaPrint Recipe

Masala Biscuits / Spice Cookies (salted)

Eggless salted and spicy cookies with buttery-flaky texture
prep time: 30 minscook time: 20 minstotal time: 50 mins

ingredients:

  • All purpose flour¬† ¬†1 cup
  • Butter (unsalted)¬† ¬†1/2 cup
  • Powdered sugar¬† ¬†1 tsp
  • Salt¬† ¬†1/4 tsp
  • Baking powder¬† ¬†1 pinch
  • Cumin seed¬† ¬†1 tsp
  • Sesame seed¬† ¬†2 tsp
  • Coriander leaves (finely chopped)¬† ¬†2 tbsp
  • Green chili (finely chopped)¬† ¬†1 no¬†

instructions

  1. In a pan first dry roast the cumin seeds, sesame seeds till these are slightly brown and fragrant which’ll take around 2-3 minutes. Keep aside to cool down completely.
  2. Next in a mixing bowl, cream together the powdered sugar and unsalted butter with the hand blender until both are incorporated well.
  3. Now add flour, baking powder, salt and mix to make a soft dough using hand.
  4. Then add roasted cumin seeds and sesame seeds, finely chopped coriander leaves and green chilies.
  5. Mix again till everything incorporated well.
  6. Set the dough for about 10 minutes.
  7. Preheat the oven at 180 deg C and line the baking tray with parchment paper.
  8. Dust the work surface with flour and roll the dough thin of about 1/4 inch thickness. 
  9. Cut with c
    ookie cutter with any desired shapes and size.
  10. Prick the biscuits with fork to avoid puffing up.
  11. Mean while preheat the oven at 180 deg C. Arrange the biscuits in the baking tray having some space in between.
  12. Keep the tray in refrigerator for 5 – 10 minutes.
  13. Next take out from refrigerator and bake for 14 -15 minutes till they are slight golden from the bottom.
  14. Place the cookies on the wired rack to cool down completely.
  15. Store in an air tight container and serve when desired along with a glass of milk or chai or as it is !

NOTES:

The baking time may vary depending upon the thickness and size of the cookies.
Use butter at room temperature.
If preferring for salted butter, then skip adding salt while making the dough.
Spiciness can be adjusted as per choice.

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if (printOption === ‘printWithImage’) { c.innerHTML = c.innerHTML.replace(‘img{visibility:hidden;display:none;}’, ‘img{display:block;margin: 20px auto;width: auto;max-width:100%;}’); } newWin.document.getElementsByTagName(‘head’)[0].appendChild(c); newWin.document.getElementsByTagName(‘body’)[0].innerHTML = b.innerHTML; newWin.print(); }https://drive.google.com/uc?export=view&id=1ApwXiqXHjzq43IxR9dInYtZZZ8UR4J9n

So do try these¬†Masala Biscuits / Spice Cookies (salted)¬†for tea time snack.¬†If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also give your valuable feedback either in the comment box below or tag me as¬†#firsttimercook¬†on¬†Instagram. You may also follow me on¬†Facebook,¬†Pinterest,¬†Twitter,¬†Google+,¬†Instagram¬†and¬†can subscribe for free to get new recipes directly into your inbox ūüėä


PIN for later :

Date Truffles using Oats



Cuisines across the world use dates in small and large quantities, but it is also important to note that the fruit of the date palm tree also comes with a lot of health benefits. These sweet fruits are packed with plenty of nutrients, making them an excellent snack in moderation. Dates normally grow on date palms in small clusters. And the term date comes from the Greek word daktulos, which means fingers. Dates are a good source of various vitamins and minerals, energy, sugar and fiber. It also contains calcium, iron, phosphorus, potassium, magnesium and zinc.





Well here I have come up with a truffle recipe using date as ‘Date Truffles using Oats’. These are completely sugar free and¬†easy to prepare as well. Some oats here I have used as a binding element. Before adding the oats, those are dry-roasted¬†and then grinded to a powder texture. Although only walnut and almond are used, still any other dry fruits¬†can be used as¬†desired. These are so perfectly fit to satisfy our hunger pang surely. Also kids’ll enjoy to grab while playing mood on ūüėČ




Recipe Card for Date Truffles using Oats :

Author: SasmitaPrint Recipe

Date Truffles using Oats

Completely sugar free and easy to prepare truffles using dates and Oats
prep time: 15 minscook time: total time: 15 mins

ingredients:

  • Dates (deseeded) 18-20 no
  • Almond¬† ¬†1/4 cup
  • Walnut¬† ¬†1/2 cup
  • Oats¬† ¬†1/4 cup¬†
  • Desiccated coconut (for rolling)¬† ¬†2 tbsp

instructions

  1. First dry roast oats on medium heat for about 5 minutes and then allow to cool down.
  2. In a grinder jar, take all the roasted oats and grind to make a powder texture.
  3. Add dates, walnuts, almonds and grind again for approximately 10-12 seconds. Do not over grind to make a paste. 
  4. Transfer the whole mixture into a plate.
  5. Scoop out 1-2 tbsp of the mixture, roll in palm and shape into ladoo.
  6. In a plate put desiccated coconut and gently roll the ladoo over it.
  7. Repeat for rest of the mixture and make ladoos.
  8. Enjoy these delectable Date truffles using oats right now or keep in an air tight container for later !

NOTES:

While grinding after adding the dates, if the dough is too wet then add some more roasted oats powder.  
These truffles'll stay fresh for 3-4 days in the refrigerator.

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So do try this¬†Date Truffles using Oats.¬†If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also give your valuable feedback either in the comment box below or tag me as¬†#firsttimercook¬†on¬†Instagram. You may also follow me on¬†Facebook,¬†Pinterest,¬†Twitter,¬†Google+,¬†Instagram¬†and¬†can subscribe for free to get new recipes directly into your inbox ūüėä.¬†Lets go in details.


PIN for later :


This ‘Date Truffles using Oats‘¬†is contributed for¬†58th Healthy Wellthy Cuisines¬†where the theme is¬†Nutty Nut at HW.¬†Here are more similar recipes shared by our Healthy Wealthy Group members¬†as¬†Masala Kaju in microwave,¬†Badam Puri,¬†5-Minute Pavlova Parfait,¬†Nutty Fruity Cookies,¬†Shahi Mewa Korma/ Royal Nuts Curry,¬†Healthy Homemade Granola,¬†Fruit and Nut Raita,¬†Monaco Mango Bites, Zarda Pulao¬†.

Misal Pav



India has a varieties of cuisines particularly because of demographics and cultural boundation. Among them, Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. From the world famous pav bhaji to the delicious poha, Maharashtra has a lot to offer to food lovers. Maharashtrian recipes mainly consists of wide variety of vegetarian and non-vegetarian food as being one of the coastal states predominantly the sea food has got quite an impact over the cuisine.





Here I am discussing about the cuisine of Maharashtra state in Indian subcontinent as the theme for ‘Shhhhh Cooking Secretly Challenge‘ group is related to ‘Maharashtrian / Marathi cuisine’. For this theme, my partner was Vidya Narayan who gave¬†me 2 secret ingredients as Tomato and Goda masala and I gave her as Peanut and Buttermilk. As usual, using mine two¬†ingredients I had to prepare a dish from Maharashtrian cuisine. So I have come up with the most popular and famous¬†Mumbai street snack ‘Misal Pav‘ using these two ingredients.¬†


 Shhhhh Cooking Secretly Challenge




As the dish name says, it is Misal and Pav. Usal is actually a sprouted lentil gravy. When Usal is topped with some chopped onion, tomato, coriander leaves, farsan / sev then it is named as Misal. Usually this snack is served and fully enjoyed with some pav buns or some also prefers to have with some buttered pav bun. If the lentil sprout is readily available at your place, then the dish is so easy to make and also has loaded with a lot of nutritional values. This dish is perfectly fit for breakfast or snacks. Although I have used sprouted mung beans / moth beans. But the choice totally varies, one can use any lentil sprouts here. Accordingly the taste of the dish is also varied. The misal pav is one of the extremely popular street food in Maharashtra state. 



Maharashtrian / Marathi cuisine
Author: SasmitaPrint Recipe

Misal Pav

one of the extremely popular street food of Maharashtra state in Indian subcontinent.
prep time: 15 minscook time: 50 minstotal time: 65 mins

ingredients:

Misal

  • Sprouted mung beans / moth beans¬† ¬†1 & 1/2 cup
  • Onion (finely chopped)¬† ¬†2 no
  • Tomato¬†(finely chopped)¬† ¬†1 no
  • Ginger-garlic paste¬† ¬†1 tbsp
  • Cumin seed¬† ¬†1 tsp
  • Goda masala¬† ¬†1 tbsp
  • Coriander powder¬† ¬†1 tsp
  • Cumin powder¬† ¬†1 tsp
  • Turmeric powder¬† ¬†1/2 tsp
  • Red chili powder¬† ¬†1 & 1/2 tsp
  • Tamarind pulp¬† ¬†1 tbsp
  • Oil¬† ¬†1 tbsp
  • Salt¬† ¬†as needed
  • Water¬† ¬†as needed
Assemble the M
isal Pav

  • Onion (chopped finely)¬† ¬†few
  • Farsan / sev¬† ¬†few
  • Coriander leaves(chopped finely)¬† ¬†few
  • Lemon slice¬† ¬†as needed
  • Pav buns¬† ¬†as needed

instructions

Misal :

  1. First rinse all the sprouts well in water and drain completely. Keep aside.
  2. In a pressure cooker, put these drained sprouts along with chopped tomato, salt, turmeric powder and water.
  3. Cook till 1-2 whistle over medium heat and keep aside.
  4. Next heat oil in a pan.
  5. Add cumin seeds and allow to crackle.
  6. Next add finely chopped onion and saute till translucent.
  7. Add ginger garlic paste and saute till raw smell goes off.
  8. Then add turmeric powder, goda masala, salt, red chili powder, cumin powder, coriander powder and mix everything well.
  9. Cook for 1-2 minutes till masala releases oil.
  10. Now add tamarind pulp, the boiled sprouts along with tomatoes.
  11. Give a nice mix and then add water (1-2 cup).
  12. Allow to simmer for 10-12 minutes or until the desired consistency is reached.
Assemble the misal pav :

  1. Now take a serving plate / bowl.
  2. Pour 1-2 ladle full of gravy into the bowl.
  3. Put some chopped onion, mixed farsan, finely chopped coriander leaves on top.
  4. Serve hot immediately with some buttered pav and lemon slice !

NOTES:


  • Any sprouts can be used like moth bean sprouts or even mixed sprouts.

  • Some finely chopped tomato also can be chosen as toppings.

  • If goda masala is not available, then use garam masala instead.

  • The consistency of the misal is choiceable, so accordingly add water after adding boiled sprouts.


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So do try this¬†Misal Pav from Maharashtrian / Marathi cuisine.¬†If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also give your valuable feedback either in the comment box below or tag me as¬†#firsttimercook¬†on¬†Instagram. You may also follow me on¬†Facebook,¬†Pinterest,¬†Twitter,¬†Google+,¬†Instagram¬†and¬†can subscribe for free to get new recipes directly into your inbox ūüėä.¬†Lets go in details.


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Baked Chenna Tikkis | Baked Cottage Cheese Patties



Monday is here again !!! The¬†Foodie Monday Blog Hop¬†team has come up with an interesting theme this time for the theme no-¬†173rd as ‘Toddler Finger Food‘. That means the food has to be prepared in such a way that the toddler can easily pick and eat¬†the dish without any other’s help. Well, toddlers are at that age where they simply do not want to sit in one place while¬†eating. They are too busy exploring everything including their food too. Anything and everything causes them to become¬†distracted and lose interest in their food. Playing with their food actually helps them to develop and give them the chance to¬†examine the different textures, tastes and colors¬†of the food. For this kind, particularly the finger foods play a vital role.


Hahaa, Mine is a toddler and that too he is a picky eater. I always wonder what to make something more interesting so that¬†he cant deny after the first visual of the dish ūüėČ. He is totally like me ūüėč, doesnt like much the sweet dishes. So I always try¬†to make some dishes like that and today I have come up with a snack dish using chhena as ‘Baked Chenna Tikkis‘¬† or ‘Baked Cottage Cheese¬†Patties‘ and also contributed for the theme.





The dish is such a simple dish without any spice. I have used some freshly prepared chhena to make the tikkis. Some boiled potatoes with some grated veggies are also added and shaped as tikkis. If preparing for adults or any party appetizer, then add some garam masala as well as some spice factor like chopped green chilies. After shaping like tikkis those are either shallow fried or deep fried or even baked. Here I have baked these tikkis to give a healthy note. If preferring to prepare during festival days, then the onion can be skipped from the ingredients. For the binding, I have used some poha / flattened rice in powdered form. This chhena tikki is so quick to prepare and will be loved by any age group as a snack item.





Author: SasmitaPrint Recipe

Baked Poha Tikkis / Baked Cottage Cheese Patties

A kids friendly gluten free and baked snacks using chhena / cottage cheese
prep time: 20 minscook time: 20 minstotal time: 40 mins

ingredients:

  • Chhena¬† ¬†1 cup
  • Boiled potato (medium)¬† ¬†2 no.
  • Carrot (grated)¬† ¬†2 tbsp
  • Beetroot (grated)¬† ¬†2 tbsp
  • Onion (finely chopped)¬† ¬†1/4 cup
  • Cumin seed¬† ¬†1/4 tsp
  • Poha / flattened rice (powdered)¬† ¬†1/4 cup
  • Coriander leaves (finely chopped)¬† ¬†2 tbsp
  • Salt¬† ¬†as needed
  • Oil¬† ¬†for brushing

instructions

  1. In a mixing bowl, first mash the boiled potatoes.
  2. Next add grated carrot, beetroot, finely chopped onion, fresh chhena (crumble it if you have kept in refrigerator before), finely chopped coriander, cumin seed, powdered poha (flattened rice) and salt.
  3. Mix till everything incorporated well and a smooth pliable mixture comes out.
  4. Meanwhile, preheat the oven at 220 deg C.
  5. Make equal size balls from the mixture and flatten each one to give tikki shape.
  6. Place all the tikki over a greased baking tray keeping space in between.
  7. Brush each tikki  with little oil and bake for 10-12 minutes.
  8. Flip each tikki now and again bake for another 10 minutes.
  9. Serve these baked chhena tikkis with tomato sauce or green chutney !

NOTES:


  • Adjust the mixture if not set well to make tikkis accordingly by adding some more powdered poha.

  • Onion is optional. This can be totally skipped here.


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If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also give your valuable feedback either in the comment box below or tag me as¬†@firsttimercook¬†on¬†Instagram. You may also follow me on¬†Facebook,¬†Pinterest,¬†Twitter,¬†Google+,¬†Instagram¬†and¬†can subscribe for free to get new recipes directly into your inbox ūüėä

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