Showing posts with label Wholewheat. Show all posts
Showing posts with label Wholewheat. Show all posts

Beetroot Paratha Recipe [Video]


Beetroot Paratha is a Indian pan fried whole wheat flatbread that is stuffed with beetroot and spices. Earthy sweet beats are mixed with hot and sour spices before stuffing in dough and pan frying. 

In a hurry? Jump to Video or Jump to Recipe

beet root paratha

Isn't that beetiful?

I just had to say that. I promise, no more bad jokes. Seriously.

Don't you just love that earthy sweetness of the beets? And pair it with the extremely vibrant pink color and then you wonder, who wouldn't love something like beets. Right? Wrong, my fussier half in the house won't eat beets. At least not in cooked form. And as he ages, he tends to become even more stubborn about not eating them. So, I have to come up with recipes that will convince him that beets aren't that bad. And with this recipe, I have him convinced, at least for now.

WHAT IS A PARATHA?

Paratha is a North Indian flatbread made mostly from whole wheat flour. It can be plain or stuffed with vegetables, eggs, meat or cheese. The dough can be made entirely of whole wheat flour or partly of whole wheat flour and partly of all purpose flour (maida). The dough is plain and simple, just made from flour, water and salt. It has no rising agents, no yeast and really requires very little rest time. It also stays well in the fridge for 4-5 days easily. The dough is rolled and then stuffed, sealed, and rolled out again. The paratha is then fried in a pan. On the streets, in North India, a paratha is fried in so much oil, it is almost deep fried, but at home, a lot less oil is used.

beet root paratha

beet root paratha

BEETROOT PARATHA

The most common paratha is definitely the Aloo Paratha stuffed with boiled potatoes. You are unlikely to find a beetroot paratha on the menu of any restaurant. But that doesn't mean the Beetroot Paratha is any inferior. 

To make the beetroot paratha, I peeled and grated the beets, and then mixed in hot spices like garam masala and red chilli powder and the sour dried mango powder, aka, amchur along with salt to make the stuffing. I lightly cooked the stuffing so that it doesn't ooze out of the paratha. I also added in a little bit of besan or chickpea flour to absorb any juice that does ooze out of the beets. This makes it easier to roll out the paratha when stuffed.


beet root paratha



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe





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Beetroot Paratha Recipe


beet root parathaBeetroot Paratha is a Indian pan fried whole wheat flatbread that is stuffed with beetroot and spices.

Recipe Type:  Snacks, Breakfast
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                Makes 3 Parathas

Ingredients:


For the Beetroot Stuffing:


1 cup Beetroot, grated
1 Tbsp Oil
1 tsp Red Chilli Powder
1 tsp Amchur
0.5 tsp Garam Masala
1 Tbsp Chickpea Flour
1 Tbsp Coriander leaves, chopped
0.25 cups Cheese, grated
Salt to taste

For the Dough:


1.5 cups Wholewheat Flour
0.25 tsp Salt
1 cup Water

Oil to fry the Paratha

Method:


1. Keep aside 0.25 cups of the flour and take the remaining flour in a large bowl/plate.
2. Add in the salt and 0.5 cups of water. Start kneading the dough. Add more water as required while kneading. Knead until you have a smooth dough. Cover and keep aside.
3. Heat 1 Tbsp Oil in a pan and add the grated beetroot.
4. Cook the beetroot on low heat for 3-4 minutes.
5. Add in salt, red chilli powder, amchur (dried raw mango powder) and garam masala. Mix well.
6. Cook for 2-3 minutes.
7. Add in the chickpea flour (besan) and mix until combined. Cook until the raw smell of the flour goes off.
8. Remove from heat and keep aside to cool.
9. Add in the coriander leaves and grated cheese (if using) when the beetroot stuffing has cooled. Mix until combined.
10. Divide the dough into 3 equal parts and roll into balls.
11. Dust the counter with a part of the remaining flour and roll out the dough into small circles.
12. Divide the stuffing into 3 equal parts and spoon onto the dough. Seal the parathas.
13. Dust flour on the counter as required and roll out the parathas as thin as possible.
14. Heat the tava or a flat pan and grease it. Place the rolled paratha on the tava and spoon oil and spread well.
15. Flip the paratha and cook until the it is cooked on one side.
16. Flip the paratha again and cook until the second side is cooked. Press with a spatula so that the paratha is cooked evenly.
17. Serve the parathas hot along with either butter, pickle or curd (yogurt).



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Bele Holige Recipe | Obbattu Recipe | Puran Poli Recipe [Video]


Bele Holige (Obbattu or Puran Poli) is a traditional Indian flatbread that is stuffed with a sweet lentil stuffing and pan fried in ghee. Popularly made for weddings and festivals.

In a hurry? Jump to Video or Jump to Recipe

Bele holige, obbattu, puran poli, sweet lentil stuffed flatbread

I confess, I have a sweet tooth. From the first drop of honey that I tasted as a baby, I’ve had that weakness for sweets.

Time has proven, that my weakness for sweets is much stronger than my will power to ignore them. So instead of fighting a losing battle, I’ve given up and let myself enjoy them. After all, there is so much chaos and bitterness everywhere, at least my stomach can be full of sweetness.

Of all the sweets I know, Holige has always been the crown jewel. You know how cakes are synonymous with weddings in the West, to a Kannadiga (people of the state of Karnataka), a holige holds the same place. When you are unmarried, a lot of the older folks in the family will inevitably ask you when you will treat them to a feast with Holige, which is nothing, but a nice way of asking you the nosy question of when will you get married. I know this from experience *rolling eyes*.

So when we were planning our wedding menu and Raj declared he hates Holige, for a fleeting moment I wondered if he was the guy for me. Here I was in love with Holige, the quintessential wedding dessert and here was my man questioning its presence it our wedding. (May be he was jealous that I’ve loved it longer, who knows?). But my mom settled it by having 2 desserts, one that he liked and one that I liked. Wise woman. And both of us were happy.

Bele holige, obbattu, puran poli, sweet lentil stuffed flatbread

Now, the Holige is not a very difficult dessert to make if you follow your instincts, but until recently, it was something that had to be made at home. No sweet shop ever stocked it, and even if they did, it was never as good as the homemade ones. But recently, I’ve seen a lot of holige shops spring up around the city and they make some really good ones there. You will know how fond people are of Holige by just looking at the crowd at these stores.

But we still love to make our own, because it is so easy and so delicious. A Holige is made of 2 components – the dough and the stuffing (also called hurna or puran). The dough can either be of only whole wheat flour (atta) or of only all purpose flour(maida) or a mix of the two. I’ve found that only whole wheat flour makes it slightly tougher in texture and only all purpose flour makes it chewier. The mix of flours works best for me. The stuffing is what gives flavor to the holige. Holige can be stuffed with a variety of things – lentils/dal, coconut, peanuts, and for the adventurous, there are dry fruits, dates and carrots too. While I love all varieties, this recipe is all about the lentil/dal or bele one. Chana Dal works best for Bele Holige.

To make the stuffing, chana dal is boiled, drained and pureed with very little water until smooth and then cooked with jaggery until it forms a thick paste. This is flavored with cardamom for the minimalist, while you can add other spices like dry ginger powder or fennel seeds powder etc. Getting the consistency of the stuffing right is what all the fuss is about in making the holige. Like I said before, follow your instincts, and you won’t falter. You should be able to take the stuffing in your hands (once cool) and shape it into a ball that holds its shape. If it sticks to your hands or doesn’t hold its shape, it needs to thicken further. Put it back on the heat and allow it to thicken. If the stuffing powders in your hands, add a little water or milk and make it thinner.

Once you have the right stuffing, the holige is very easy to make. Holige is traditionally pan fried with a lot of ghee, but to make it vegan, use vegetable oil. I’ve made it with oil too and it doesn’t affect the texture.

Holige tastes best when served warm, with lots of ghee or milk.

Bele holige, obbattu, puran poli, sweet lentil stuffed flatbread


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Bele Holige Recipe | Obbattu Recipe | Puran Poli Recipe


Bele holige, obbattu, puran poli, sweet lentil stuffed flatbreadBele Holige (Obbattu or Puran Poli) is a traditional Indian flatbread that is stuffed with a sweet lentil stuffing and pan fried in ghee. Popularly made for weddings and festivals.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     45 minutes
Cook time:     45 minutes
Total time:     90 minutes
Yield:                Makes 10 to 12 medium Holige

Ingredients:


For the Stuffing (Hurna / Puran)


1 cup Chana Dal
1.5 cups Jaggery Powder
1 tsp Cardamom Powder

For the Dough:


2 cups Wholewheat Flour
1 cup All Purpose Flour
0.5 tsp Turmeric Powder
0.25 tsp Salt
Water as required

Ghee or Oil to fry

Method:


To make the Stuffing:


1. Wash the chana dal twice in water and then soak and leave aside for 30 minutes.
2. Pressure cook the chana dal with 2-3 cups of water until it is cooked. It may take 4-5 whistles or 8-10 minutes after the pressure builds up. If not using a pressure cooker, cook the chana dal in a covered pan until completely cooked.
3. Drain the chana dal and allow it to cool.
4. Once cool, blend it into a smooth paste. Use as little water as possible.
5. Heat a non stick kadhai and add the chana dal paste to it. If you are not using a non stick kadhai, add a little ghee first and then add the chana dal paste.
6. Add in the jaggery powder and mix well. If you want a mildly sweet holige, add only 1 cup of the jaggery powder. You can taste the stuffing and add more if required.
7. Continue cooking the stuffing on low heat while stirring frequently until the stuffing thickens. It may take 15-20 minutes.
8. Add in the cardamom powder and mix well. Remove from heat and allow to cool.
9. If the stuffing feels thin in consistency after cooling, add it back to a kadhai and heat it again until it reaches the desired consistency.
10. While the stuffing cools, make the dough for the holige.

To make the Dough:


11. To make the dough, take the wholewheat flour and all purpose flour in a large bowl. Add in the turmeric powder and salt.
12. Knead it to a smooth dough with water. Add water as required.
13. Cover the dough and rest for 30 minutes.

To make the Holige:


14. To make the holige, take a lime sized ball of dough and roll it out into a small disc on a flour dusted surface.
15. Take a lime sized ball of stuffing and place it on the rolled out dough.
16. Seal the edges and roll out the holige as thin as possible. Dust the holige with flour as required.
17. Heat a tava and grease it with ghee or oil. Place the holige on it.
18. Spoon ghee or oil on the other side of the holige.
19. Cook the holige on medium to high heat until both the sides are cooked.
20. Remove from heat and serve with ghee or milk.






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Eggless Almond Cookies Recipe | Badam Biscuit Recipe [Video]


Eggless Almond Cookies or Badam Biscuits. Crisp buttery cookies made with almonds. 

In a hurry? Jump to Video or Jump to Recipe

eggless almond cookies, badam biscuits

These Almond Cookies guys.... are the best cookies EVER!!

I've baked several cookies over the years, but it is to these almond beauties that I keep going back. These were the first cookies I ever baked and posted. Today I'm just reposting the exact same recipe, nothing to fault there, with new photos and a video to make it easier for you to bake these almond cookies. Now you have absolute no reason not to. Right?

I would have never got around to baking anything if it weren't for a quarter packet of unsalted butter staring at me every time I opened the fridge. Frankly, I can't even remember why I bought that butter and when I used parts of it. I've been racking my brain but got nothing so far. So because I was actually bored of seeing that butter in the fridge, I decided I need to bake something. I had excess almonds available, so I got around to baking these oldies again.

eggless almond cookies, badam biscuits


Making these cookies is very very easy. All you need is 7-8 ingredients at room temperature. I use a mix of maida or all purpose flour and atta or whole wheat flour, just because I stay a little far from all purpose flour when I can. If you like you can use only all purpose flour or only whole wheat flour. The whole wheat flour here adds to the nuttiness of the cookie and is pretty much unnoticeable. I coarsely ground the almonds, you can also chop the almonds or add extra chopped almonds to give it a more almond-y taste. I plan to add the chopped almonds next time.

The important thing while baking cookies is to not over-mix the mixture. Over-mixing will give you harder cookies, so mix everything until just combined. Also, don't overdo the creaming of the butter, it is a cookie not a cake, so don't incorporate a lot of air in there. I made one batch with the full 100 gms of sugar and found it a tad too sweet. Hence, here in this recipe, I added only 3/4th of the sugar first and then added more as required.

It is recommended to chill the cookie dough before baking as it prevents the cookie from spreading too much. If you are short for time, freeze it for 15 minutes. This cookie dough did not slice well for me as it had almond pieces, so I rolled them instead of just slicing the dough. Once all that is done, just bake the cookie until it is slightly browned on the sides. When you remove the cookies out, they will feel soft, allow them to cool and they will firm up.

These Almond Cookies are crisp and not chewy. They taste great when dunked into a hot cup of chai. Don't you just love dunking your biscuits or cookies in chai? So I'm off to eat my cookies with chai.

Happy Weekend!

eggless almond cookies, badam biscuits


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


Video Recipe





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Eggless Almond Cookies Recipe | Badam Biscuit Recipe


eggless almond cookies, badam biscuitsEggless Almond Cookies or Badam Biscuits. Crisp buttery cookies made with almonds.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     40 minutes
Cook time:     20 minutes
Total time:     60 minutes
Yield:                35 cookies

Ingredients:


0.75 cup or 125 gms Unsalted Butter
0.5 cup or 50 gms Flour (Maida)
1 cup or 100 gms Whole Wheat Flour (Atta)
0.5 cup or 100 gms Sugar
0.75 cup or 100 gms Almonds
1 tsp Baking Powder
1 tsp Vanilla Essence
2 Tbsp Milk

Method:


1. Powder the sugar until fine.
2. Coarsely powder the almonds.
3. Take unsalted butter that is at room temperature into a large bowl.
4. Add in 3/4th of the powdered sugar and whisk until the sugar has mixed well and the butter is creamy.
5. Sift in the flour, whole wheat flour and baking powder.
6. Add the powdered almonds and vanilla essence and knead until combined. If it is too dry, add a little milk.
7. Taste the dough and add in more powdered sugar if required and knead again until combined.
8. Wrap in a plastic wrap and chill in the refrigerator for 30 minutes.
9. After 30 minutes, divide the cookie dough into 35 equal parts.
10. Preheat the oven to 180 degree Celsius.
11. Shape the cookies and place on a greased baking sheet.
12. Bake for 15 to 18 minutes until the edges are slightly browned.
13. Remove from the oven and cool on a wire rack.
14. Store in an air tight box once completely cooled.





eggless almond cookies, badam biscuits



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10 Savory Vegetarian/Vegan Breakfasts ready in under 30 minutes


A compilation of ten easy to make vegetarian / vegan breakfasts that can be made in under 30 minutes from scratch!



Do you love breakfast? Or are you one of those people who just wants to be done with it cause every scientific article calls it the most important meal of the day? 

I am definitely the breakfast lover category. If you are in the same category, welcome my friend!! 

If not, why is it that you would rather skip this meal - crunched for time? not hungry in the morning? don't have good breakfast options? I'm here to solve some of these problems for you through this teeny weeny post. I am also forever crunched for time, you see while I love breakfast, I am not an early riser and most of my morning is spent scrambling to get ready to catch my bus to office. I give myself exactly 60 minutes from wake up to run for bus. Also, I am absolutely against cereal for breakfast, I believe it is just sugar. So it is always a savory breakfast for me. I have hence, compiled a short list of 10 breakfasts that you can make in under 30 minutes for those busy mornings. Also, a few of them can be prepped the previous night or even, prepared the previous night. Just reheat and enjoy in the morning.

1) Churmuri Soosla [Vegan]


Churmuri Soosla is a stir fry made from salted puffed rice (not the cereal), onions, tomatoes and turmeric.  It is then topped with lime juice and roasted gram powder. This makes for a very good after school snack or evening tea time snack too.

susla oggarne murmura kadle puri puffed rice breakfast vegan


2)  Bread Upma [Vegan]


My favorite way to use up old bread is to stir fry it with spices, onion and tomato. You can make this bread upma with fresh bread as well. Quick and easy recipe.



3) Tomato Omelet [Vegan] 


Omelet always means Eggs, except in this case. Tomato omelet is made from chickpea flour or besan. Add lots of tomato to it and some spices for taste. Pour them onto a hot pan and cook them just like you would cook an omelet. Serve it with bread or eat it just like that, the choice is yours.


4) Wheat Dosa | Savory Wholewheat Pancakes [Vegan]


This one is very similar to the Tomato Omelet above, but this Dosa is made with whole wheat flour or atta instead of chickpea flour. Serve this with some coconut chutney or sambar in pure South Indian style.

savory wholewheat pancake goduma dosa godi dosai vegan indian breakfast

5) Breakfast Bruschetta [Vegan]


If you love bread for breakfast, you will love this bruschetta. One is a classic bruschetta with onions and tomatoes while the other is a take on avocado toast with avocados and green olives.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

6) Chutney Sandwich [Vegan Option Available]


My favorite picnic breakfast of all times - bread with one slice smeared with butter and another with a simple coriander-coconut chutney. Use vegan butter to make it vegan or just skip the butter. The chutney can be prepared the previous night if you want to cut down on time in the morning. Make the sandwiches when you plan to eat them to avoid a soggy mess.

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

7) Vegan Zucchini Frittata [Vegan]


Frittatas can be vegan too! Try out this vegan frittata made with chickpea flour or besan and baby zucchinis for added health. Load it up with your favorite veggies to make it healthier.

How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

8) Beetroot Chickpea Pancake [Vegan]


This is just a different take on the tomato omelet mentioned above. Here the tart tomatoes are replaced with sweet grated beet roots that add that wonderful pink hue to the pancakes. For a quicker breakfast prep in the morning, grate the beet root the previous night and save time.

How to make vegan beetroot besan dosa beetroot paratha recipe at www.oneteaspoonoflife.com

9) Instant Ragi Dosa  [Vegan Option Available]


Instant Ragi Dosa is a very healthy breakfast option as it uses finger millet or ragi flour. Ragi is rich in nutrients and very good for healthy. Ragi flour is mixed with fine semolina or cream of wheat with spices, onions and herbs to make a very runny batter. he only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan. 

How to make instant ragi dosa or finger millet crepe at www.oneteaspoonoflife.com

10) Instant Rava Dosa [Vegan Option Available] 


Again, this is very similar to the Instant Ragi Dosa, but made with rice flour. A popular breakfast in Bangalore, this recipe will teach you how to make it at home with a lot less oil. The only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan.

how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.com


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Baked Papdi | Carom and Cumin Crackers


Guilt free baked popular Indian snack made from wholewheat flour and spices...

popular Indian snack - baked flat discs made of four and spices

Hiya folks!!

This is my first outstation post in a long time. As you must have read here, I am not in Bangalore, but at my in-laws place near Mangalore on the West Coast. I've been enjoying my time off but definitely not the heat. We can feel the full effect of summer out here. I'm just thankful for the bursts of rain at night which make it cool enough for me to sleep.

And of course, the ice creams!! If you have come to Mangalore and missed the ice creams here, you have missed out on a lot of deliciousness. From when I can remember, Mangalore had the best ice creams ever!! I never miss a chance to hog on those when I'm out here.

While the ice creams are tempting, this post is not even remotely related to ice creams, but I could really not get them out of my head. This post is about a much healthier snack - Papdis, that have been baked. Papdi are just flat discs made from wholewheat flour and flavored with some spices. Traditionally these are deep fried, but I baked them, just to keep them guilt free. And they tasted just as delicious, but now I can eat a lot more without worrying.

popular Indian snack - baked flat discs made of four and spices


Papdis can either be eaten as a tea time or mid day snack or can be added to other dishes, most popularly - Chaats. Chaat is a collection of Indian street food and many of them use papdis as the building blocks for them. They are the crunch element of the dish. They are added to Masala Puri, Papdi Chaat, Sev Puri etc. You can either make plain papdi, where you don't add any spices but personally I like ajwain (carrom) and jeera (cumin) a lot, so I never skip them out.

Also, I suggest get on to making papdis fast and log onto the blog soon. I have a new recipe planned that uses these crunchy papdis in a simple yet fabulously delicious dish.

Until then, goodbye from the West Coast!


popular Indian snack - baked flat discs made of four and spices

popular Indian snack - baked flat discs made of four and spices


popular Indian snack - baked flat discs made of four and spices

popular Indian snack - baked flat discs made of four and spices


popular Indian snack - baked flat discs made of four and spices

popular Indian snack - baked flat discs made of four and spices


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Baked Papdi


popular Indian snack - baked flat discs made of four and spicesFlat round discs made with flour and spices, a popular vegan Indian snack.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     60 minutes
Cook time:     20 minutes
Total time:     80 minutes
Yield:                75 papdi


Ingredients:


0.5 cup Wholewheat Flour (50 gms)
0.5 cup All Purpose Flour (50 gms)
0.5 tsp Carrom seeds
0.5 tsp Cumin seeds
3 tsp Oil
0.5 tsp Salt
0.75 cup Water
Oil for brushing
Wholewheat flour for dusting

Method:


1. Take wholewheat flour, all purpose flour, carrom seeds and cumin seeds in a large bowl.
2. Add the oil and salt. You may need less/more salt, so add it little by little.
3. Start by adding half the water and knead the dough. Add more water by the spoonful as required.
4. The dough should have a stiff consistency.
5. Cover and rest the dough for 20-30 minutes.
6. Divide the dough into 2 balls and roll one of them out until it is 1 millimeter thick.
7. Use a cookie cutter to cut the dough into papdis. You can also use a bottle /box cover to do the same. 
8. Do the same with the second ball of dough.
9. Preheat the oven to 180 degree Celsius.
10. Grease a baking sheet and place the papdis on it in one layer. They should not overlap.
11. Using a fork, prick holes into the papdis.
12. Brush oil over them and bake until golden.
13. Mine took 14-15 minutes to bake. If the papdis are rolled out thin they will start burning, so I suggest checking on them after 12 minutes.
14. Allow the papdis to cool completely before storing in an air tight box.



popular Indian snack - baked flat discs made of four and spices



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Eggless Blueberry Muffin Recipe [Video Recipe]


This is the ONLY recipe you will ever need for Eggless Blueberry Muffins! Moist, dense and basically just perfect, these Blueberry muffins will win over your loved ones.


Eggless Blueberry Muffins with streusel topping



Eggless Blueberry Muffins with streusel topping


These Blueberry Muffins got voted Number 1!!! Seriously!! By my biggest food critic, my sister.

I've got a perfect sister. Don't get me wrong, I'm not calling her perfect (after all only one of us can be perfect, and I'm the "one"), but that she plays her part of being the older sister perfectly. When we were younger, the 5 year age gap between us seemed so wide. I annoyed her incessantly -  I followed her around, I copied her all the time. I had to have the exact same dress she bought. I loved using her stuff. I basically just wanted to be her. Then we moved to a phase where I think neither could stand the other very long - we had millions of wars, some could pass off as world wars. And then overnight, we became the best of friends. Just like that. We knew what the other was thinking, we did not even have to finish our sentences. The age gap seems non existent now. 

Back to the perfect sister bit - she smothers me with love, she's always been protective but she's also annoyingly critical. So when she ate these Blueberry Muffins and she ranked number 1 on her list of favorite baked desserts, I was super excited. And I knew I had to share it with you guys. Wouldn't you want to try my number ONE Blueberry Muffins?

Eggless Blueberry Muffins with streusel topping


And it is the perfect season for these muffins. Spring is in the air, the freshest and plumpest of the berries are making their way to the markets.

This isn't really a new recipe. I actually made these muffins for the first time 5 years ago and then for some reason, never made it again. I've had it on the blog for the past 5 years with sad little photos that did not make justice to the deliciousness of these Blueberry Muffins. Back then I had used canned blueberries as I could not find fresh ones. But this time it was all fresh fruit in my muffins. I have to say, the fresh ones triumph over the canned ones any day. I got these wonderful berries for a steal at Namdhari's Fresh. They were on sale for almost half the price. So if you are based in Bangalore, check out your closest outlet and they may still be available at that price. 


Eggless Blueberry Muffins with streusel topping

These muffins are vegetarian and are baked without using egg or egg replacer, yet they were moist and perfectly dense, just as muffins are meant to be. I topped these muffins with a simple streusel made from butter, vanilla, white and brown sugar which is totally optional but definitely recommended. 

Also, in the video recipe, you will see a small difference in color in the wet ingredient mix, this is because I made these muffins twice, once with melted butter and once with oil. And I kinda messed up a part of my video when I made them with butter, so I had to re-shoot that part of the video when I remade the muffins with oil. You can use either butter or oil, but I highly recommend butter, as it adds more richness to the muffins.

Psst... Want to know what else made it to Gee's list? This Persian Love Cake and then the Almond brownies.

Eggless Blueberry Muffins with streusel topping


One of my pics from 5 years ago

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

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Blueberry Muffin


Eggless Blueberry Muffins with streusel toppingEggless Blueberry muffins made using fresh blueberries and wholewheat flour. Streusel topped Blueberry muffins.

Recipe Type:  Dessert / Breakfast
Cuisine:          International
Prep Time:     20 minutes
Cook time:     25 minutes
Yield:              12


Ingredients:


0.75 cup Blueberries (about 80 gms)
0.75 cup All Purpose Flour (about 100 gms)
0.75 cup Whole wheat flour (about 100 gms)
0.75 cup Milk powder or Dairy whitener (about 80 gms)
0.75 cup Powdered sugar (about 100 gms)
75 gms Butter
1.25 cups Milk (about 125-150 ml)
2 tsp Baking powder (about 8 gms)
0.5 tsp Baking soda
1 tsp Vanilla extract
1 tbsp Apple Cider Vinegar
0.25 tsp Salt 
3-4 tbsp Streusal topping


To make Streusal Topping:


2 tbsp Cold Butter
1.5 tbsp All purpose Flour
2 tsp Jaggery powder or Brown Sugar
1 tsp Powdered Sugar

Method:


1. Mix together all purpose flour, whole wheat flour, milk powder, salt, baking powder and baking soda until combined. You can sift these too.
2. Whisk together melted butter, vanilla extract and 0.5 cups milk until combined. Add the apple cider vinegar and mix well.
3. Add in half the dry ingredients and whisk until combined without any lumps.
4. Add in the remaining flour and milk and mix until you have a smooth batter.
5. Fold in the blueberries.
6. Line a muffin tray with paper liners.
7. Spoon the batter into the liners until they are 3/4th full.
8. If making the streusal, mix together cold butter, flour, brown sugar and powdered sugar with your fingers until it forms a coarse mixture like powdered cookies.
9. Sprinkle the muffins with about 0.5 tsp each.
10. Bake for 22-25 minutes in a preheated oven at 180 degree C
11. Serve warm.


P.S: This is a winner everywhere. It is a top post on IndiBlogger :)
Top post on IndiBlogger, the biggest community of Indian Bloggers

Eggless Blueberry Muffins with streusel topping


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