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Tuesday, April 29, 2014

Baked Nippattu- Baked Savory Crackers

With the season of cricket the evening scenario of our house are full of trifle fights for cartoon and sports channel between my lill one and hubby. As the younger one compromises with rhymes on laptop cricket is enjoyed with light snacks and tea. As I try to keep the snacks as healthy as possible baked savory crackers are on my priority list. As kids we relished these delicious crackers know as Nippattu deep fired and prepared by my mother. I worked on a baked version of it with the same ingredients to make it healthier for us but at the same time solace our taste buds.
So here comes from my Grand Veg Kitchen ……
Baked Nippattu-Baked Savory Crackers

1 & 1/2 Cup -All purpose flour (Maida)
1/2 Cup - Rice flour
2 Tbsp -Fine Semolina (Suji)
2 Tbsp -White Sesame seeds (Til)
1 Medium sized Onion finely chopped
1/4 Cup -Roasted, peeled and coarsely pounded peanuts
4 Tbsp-Olive Oil (can use Canola oil or Sunflower oil)
2 Tbsp -Soft butter at room temperature
15-20 Curry leaves finely chopped
5-6 stems of coriander leaves finely chopped
1 & 1/2 tsp -Salt or to taste
1 tsp- Sugar
1/4th tsp -Red chili powder
4-5 Green chilies finely chopped
1/2 cup warm water –Varies as per kneading requirement hence needs to be added gradually
Serves: This quantity makes around 35 Nippattus.

1. Mix all the above ingredients except water in a large bowl.
2. Add warm water gradually and knead it into tight dough and allow it to rest for half an hour with lid closed.
3. Make small lemon sized balls and place a ball in-between two plastic sheets on a board.
4. Roll as thin as possible with a rolling pin/belan into a circular puri shape. Follow the same process to flatten all the balls.
5. Line up a baking tray with a butter paper and place the nippattus.
6. Bake in a preheat oven at 180 degree Celsius on lower tray for 10 minutes on one side and flip and bake the other side for 10 minutes or till they have turned light golden brown.
Cool and enjoy these crispy Baked Nippattus!!

My Notes:
Roll it out as thin as possible as the thinner turns the crispier.
Store in an airtight container and it lasts for more than a week.

A Crispy Bite !!

Sunday, April 27, 2014

Beetroot Bread–So colorful & so very soft

Adding up of veggies into my bread baking was there in my wish list from long time. What better than a beetroot which imparts such a good red color to the dishes added in?...with this idea went ahead and added up some grated beetroot to my regular bread baking and the outcome was just so very colorful ,soft and yummy beetroot bread….
So here comes from my Grand Veg Kitchen
Beetroot Bread

2 & 1/2 Cups - All Purpose Flour (Maida)
1/2 Cup - Whole wheat flour (Atta)
1 + 3/4th tsp –Instant Yeast
1 Cup – Raw Beetroot grated
2 Tbsp – Olive Oil
2 Tbsp – Sugar
1/2 tsp Salt
1/2 Cup –Milk
1/4th Cup warm water –add gradually as and how required as I used a little less than 1/4th cup


1. Take milk in a small vessel and dissolve sugar. Just warm the milk 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 and raw Beetroot grated.
3. Mix well and add the yeast mixture frothed & knead well adding the water little by little gradually as and how required to form a soft but not sticky dough. Knead for 10 minutes.
4. Place the dough on the rolling board or plain clean platform and with the help of a rolling pin/belan roll it into a rectangle not bigger than the size of the loaf tin. Roll it up tightly .Pinch the ends and seam to seal and place it in a greased or foil wrapped loaf tin with the seam facing downside.
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.

Happy to have perfect slices
Enjoyed these colorful bread slices with a drizzle of honey!
Note: As I use instant yeast only one rising is required.