Category Archives: Baking

Baked Bread Rolls

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In our home both hubby and I like to have Snacks with tea. Though I like deep fried snacks, the calories in them causes some worry! Had half loaf of bread, so thought of trying something with that. I generally bake bread whenever I use them in vegetable biryani, bread upma and other dishes. This time I wanted to keep some stuffing and bake it. Crispy snack is ready, with minimal oil.

Baked Bread Rolls

Preparation time: 5 Minutes | Cooking time:  30 Minutes | Makes : 6 pieces

Category: Snacks

Ingredients:

Bread – 6 slices (I used multi grain wheat bread, but wheat and white bread can also be used)

Oil/Cooking spray – I used PAM olive oil spray to grease and little oil to brush

Potato Masala:

Potato – 2, medium sized

Peas – 2 tbsp

Turmeric powder – a pinch

Fennel(Sombu) powder – a pinch

Ginger garlic paste – 1/2 tsp

Red chilli powder – 1/8 tsp

Garam masala powder – 1/4 tsp

Oil – 1 tsp

Salt – as needed

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Method :

Potato Masala:

  • Cut the potato into half and boil the potatoes (I microwaved them for 7 minutes). Peel the skin and mash them (You can use a fork to mash)

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  • Add 1 tsp of oil to a pan. Add ginger garlic paste and sauté for 30 seconds. Add onions and saute till onions are cooked. Add garam masala, red chilli powder, fennel seed powder, turmeric powder and allow it to cook for a minute. Add mashed potato and peas, and cook covered for 2-3 mins. Switch off and keep the stuffing aside

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Bread Roll:

  • Preheat the oven to 400 degree Fahrenheit
  • Trim the edges of the bread and roll them as thin as you can with a chapathi roller. Add approx 1 tbsp of stuffing in the middle, and seal the edges with little water

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  • Take a baking tray and put parchment paper on top. Use some cooking spray on the paper, and brush little oil on  both sides of bread rolls. Bake for 8-10 mins. Turn over and cook for another 8-10 minutes, till the rolls turn golden brown. Serve it with ketchup/ranch

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My Notes:

  • The timing differs from oven to oven, so keep an eye after 8 minutes
  • You can add ghee to make them rich
  • Any vegetable of your choice can be added in the stuffing
  • Can grill them instead of baking

Baked Besan Bonda

After preparing Besan Bonda I started thinking about a particular snack place in India. We stayed in Mambalam in Chennai, and there is one “Venkatramana Boli Stall”. Thinking about that place makes me drool.  Everyday evening they prepare fresh snacks, and it will be over in no time. Their Carrot Halwa, Puran Poli and Besan Bonda are my favorites. Being so addicted to their snacks, I still remember those days when almost every Sunday Sis and I would send my father to buy. If Appa is not going there any weekend, it means Amma has prepared something at home. This Besan Bonda can be prepared easily, and is a modification of yet another recipe from my Amma’s cookbook. Amma fries it deep in oil, but I wanted to prepare a healthy version, so baked it!

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Baked Besan Bonda

Preparation time: 5 Minutes | Cooking time:  20 – 25 Minutes | Makes : 8 pieces

Category: Snacks

Ingredients:

Besan flour/ Chickpea flour/ Garbanzo bean flour/ Gram flour- 1/2 cup

Rice flour – 2 tbsp

Red chilli powder – 1/4 tsp (Adjust according to your spice level)

Big onion – 1 no , finely chopped

Carom Seeds/Ajwain – 1/8 tsp

Curry leaves – few

Asofoetida – generous pinch

Baking  soda – 1/8 tsp

Baking powder – 1/8 tsp

Ghee/oil – 1 tbsp (I used oil)

Cooking spray/Oil – to grease (I used Oil)

Method

  • Preheat the oven to 375 degree Fahrenheit
  • Combine all the ingredients in a mixing bowl and water to make a thick paste. Grease your hand with oil and make small ball-shaped pieces

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  • Take a muffin tray and grease it  and place the small pieces. Put the tray in the preheated oven. After 10-12 minutes, turn sides and bake for another 10-12 minutes

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My Notes:

  • You can also deep fry
  • You can add any veggies of your choice

Potato Tikka

When we were in London, one of our friends invited us for lunch, and prepared potato tikka. Till then, when I have potato, I always prepared dry curry or put it in some gravy, but never tried potato tikka. Now I started preparing potato tikka regularly, sometimes as a starter and sometimes as a side dish.

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Potato Tikka:

Preparation Time : 10 mins | Marination time : 2 hours | Cooking Time : 20 mins | Serves : 2

Recipe Category: Appetizer

Ingredients:

Potato – 1 cup + 1/2 cup (Baby potatoes preferable. As I didn’t have them handy, I used diced

potato)

Hung Curd/Sour Cream– 3 tbsp (I used Sour cream)

Pepper Powder/Chilli powder- 1/8 tsp (I used pepper powder)

Turmeric powder – a pinch

Garam Masala powder – 1/2 tsp

Tandoori Masala  – 1/2 tsp (optional)

Chat Masala – 1/2 tsp

Lemon juice / Amchur Powder – 1/4 tsp (I used Amchur Powder)

Ginger garlic paste – 1/4 tsp

Oil – 1 tsp

How to make hung curd:

Hang 1/4 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

Method:

  • Par boil potatoes (I microwaved potatoes for 5 mins) and mix the rest of ingredients and keep refrigerated for 2 hours (minimum an hour)

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  • Preheat the oven at 400 deg F and arrange the marinated potatoes in the baking tray and grill the potatoes for 15-18 mins, turning over the potatoes in between for even cooking

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My Notes:

  • If you are having as a starter, serve it with green chutney
  • Instead of oven you can even cook it in a skillet
  • If you are using wooden skewers, immerse them in cold water for 15 min to avoid browning

Checkout my other tikka recipe,

Tofu and Grape Tomato Tikka

Baked Idli Fry

I have never been a fan of idli. Whenever my mom makes idli, I will crib so much, and she will eventually make Idli Upma and Kunku (Adding onion,chili and coriander to idli batter and frying the idly). Day before yesterday while talking to Amma, she told that she had prepared kunku. After hearing that, I felt like having fried idli. Instead of deep frying, I baked the idlis, and still managed to get a crispy outer layer. This helps in using minimal oil, with no compromise in taste.

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Baked Idli Fry:

Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 3

Recipe Category: Appetizers

Ingredients:

Idli – 20 mini idli

Sesame oil – 2 tbsp

Method:

  • Preheat oven to 400F
  • Apply an even sesame oil coat to the idlis
  • Arrange it in a baking tray and bake it for 10 minutes. Take it out and turn the idlis over. Bake for another 10 minutes. Serve it with ketchup/ idli podi/ garlic podi

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Check my other recipes using Idli/Dosa Batter,

Masala Idli

Idli Upma

Kaima Idli

Masala Paniyaram

Vegetable Waffle Dosai

 

Tofu and Grape Tomato Tikka

Just like my fellow Indians, I love Paneer. I can eat Paneer everyday, despite the fact that Paneer is high in calorie. To make me feel that I am eating Paneer, at the same time avoiding the high calorie intake, I started recreating Paneer recipes with Tofu. I followed the recipes for Paneer Tikka recipe but used Tofu instead of paneer.

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Tofu and Grape Tomato Tikka:

Preparation Time : 15 mins | Marination time : 2 hours | Cooking Time : 25 mins | Serves : 3

Recipe Category: Appetizers

Ingredients:

Onion – 1 cubed

Capsicum – 1 cubed

Grape Tomato – 10

FirmTofu -15 medium cubes

skewers – as needed

For the marination:

Hung Curd – 3 tbsp

Pepper Powder – 1/4 tsp

Turmeric powder – a pinch

Garam Masala powder – 1/2 tsp

Tandoori Masala  – 1/2 tsp (optional)

Chat Masala – 1/2 tsp

Lemon juice – 1 tsp

Ginger garlic paste – 1/2 tsp

Oil – 1 tbsp

How to make hung curd:

Hang 1/4 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

Method:

  • Chop capsicum,onion into medium sized squares just enough to insert into skewers. Cube the Tofu and make it ready. Now mix the ingredients listed under ‘for the marination’ and keep aside
  • Mix Tofu, onion, capsicum and grape tomato with the marinated ingredients and keep refrigerated for 2 hours (minimum an hour). Then take it out and insert the Tofu, capsicum, tomato and onion in skewers alternatively.  Brush with oil on top
  • Preheat the oven at 400 deg F and arrange the Tofu tikkas in the baking tray and grill the Tofu tikkas for 15-18 mins turning over the skewers in between for even cooking. Your Tofu tikkas are ready, serve hot with green chutney and raw onions

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My Notes:

  • You can even skip marinating capsicum,onion and tomato with the marination ingredients and just insert them raw
  • You can skip tomatoes and use different color capsicums too
  • Make sure the Tofu pieces are firm enough to insert else it will break in between
  • Immerse the skewers in cold water for 15 min to avoid browning if you are using wooden skewers