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Sunday, March 30, 2014

Tomato Uttappam - Easy to Cook Breakfast or Brunch Dish

Today’s recipe is what I call my sister’s recipe. Each time I meet my sister we have so much to discuss on the various dishes we cook, on how to improvise our mom’s recipe with latest products available in the stores etc. She had once cooked this Tomato Uttappam for us when we had visited her. Its soft and fluffy taste just pushed me to try it in my kitchen which turned out to be a huge hit… For those who read my post on Plain Dosa + Basic Dosa Batter & Its Various Uses in my Kitchen will definitely know that  after using the dosa batter first for dosa, then on the second day for Guliyappa /Paniyaram ,the third day for Onion Tomato Uttappam the last bit of batter left on the fourth day is used to make Tomato Uttappam.
So here comes from my Grand Veg Kitchen a heavy breakfast or a brunch dish....

Tomato Uttappam

2 Cups Dosa batter
2 big Tomato chopped
2 Green Chilies chopped
3 Tbsp Besan (Gram flour)
1/8th tsp Turmeric
1 tsp Salt or to taste
5-6 Stems of coriander leaves finely chopped

(Ferment the dosa batter for 8-9 hours or overnight)

This quantity makes around 6-7 medium sized Uttappams.

1. In a mixer/blender add chopped tomatoes, green chilies & besan (gram flour)
2. Grind it into a very coarse paste to have small chunks of tomatoes.
3. Add the above paste to the fermented dosa batter .Add salt, chopped coriander leaves, turmeric and mix well. Add a little water if required to make it into a dosa batter like consistency.
4. Heat an iron skillet /tawa and grease it with 2-3 drops of oil and spread in circular motion with the help of a half sliced onion piece pierced to a fork.
5. Keep the flame on high and spread the batter with a round spatula as shown in the picture a little thick than normal dosa thickness. Reduce heat to sim.
6. Cover and cook for a minute.
7. Once one side is cooked sprinkle two drops of oil on it.
8. Flip the uttappam with a flat spatula and cook the other side for a minute or two.
9. Flip again and check if it has turned golden brown. Once its cooked from both sides take it of the skillet/pan.
Repeat the same process for next Uttappams.
We enjoyed the Tomato Uttappams with Mint (Pudina) Chutney & Peanut Chutney powder.

Saturday, March 22, 2014

Flax seeds & Whole Wheat Bread

We humans are on a constant urge of having a good life free from ailments .Being from a health conscious generation we are in constant search for things that help us to maintain our health fit and fine. Gradually healthy dry fruits like walnuts, almonds are our snacks, normal tea is now been replaced with green tea  ,brown rice gained extreme popularity and baking is preferred over deep frying .Flax seeds has just got famous due to its qualities to reduce cholesterol when consumed regularly in little proportions and as its rich in omega 3 fatty acids. The markets are flooded with Flax seeds and they are now used in cakes, parathas breads etc.I recently received a small pouch of flax seeds from my mom who was of full praises for it as its pack with nutrition. I was very tempted to use it in my breads .I incorporated the flax seeds in my usual bread and hence comes out from my Grand Veg kitchen…..
Flax seeds & Whole Wheat Bread

1 Cup Whole wheat flour (atta)
1 1/2 Cup All purpose flour (maida)
1/3rd Cup - Flax seeds
1 1/2 tsp- Instant yeast
1 tsp –Salt
2 Tbsp- Sugar
2 Tbsp –Olive oil /Sunflower/Canola oil
1 Cup Water

Note: As I use instant yeast only one rising is required.
If you want to make the bread very soft then change the proportion of the flours -use whole wheat 1/2 cup and all purpose flour 2cups. Also the proportion of flax seeds can be further reduced to suit your palate or to 2 tablespoons.I had used this proportion to bake a bread for one of our friends and the results were awesome !!!


1. Take water in a small vessel and dissolve sugar. Just warm the water and add instant yeast and mix well. Cover and let it rest for 10-15 minutes and it turns frothy.
2. In the meanwhile mix sieve together wheat flour, all purpose flour, and salt. Now add olive oil, flax seeds and mix well.
3. Add the yeast mixture frothed and knead well for 5-10 minutes. The dough should be soft and not sticky.
4. Now shape it into a loaf shape and place it in a greased & flour dusted or foil wrapped loaf tin.
5. Cover it with a damp cloth and keep it in a warm place for an hour or till the dough is raised to nearly double its size. During summers the dough raises just in an hour and it takes nearly two hours to rise during the winters.
6. Bake it in a preheated oven at 190 degree C for 20 minutes on center rack or till the bread turns golden brown. Take it out from the oven after five minutes and remove it from the tin and keep on the rack to cool. Smear a little butter on top with a brush or with your finger tips. Slice it with a sharp knife only once its cooled completely.

We enjoyed the slices topped with tomato ketchup with our morning tea.