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Category Archives: Whole Wheat Flour

Paneer Kathi Rolls ~ Or how to use extra rotis

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Paneer Kathi Rolls

Paneer Kathi Rolls

Stuck with extra rotis and don’t know what to do? Or tired of eating sabzi roti for a packed lunch? Here is an easy no fuss way to make Kathi rolls at home. I have deliberatedly omitted adding raw onions as a courtesy to a working lunch! but feel free to add them in the layers if you wish to!

Paneer Kathi Rolls (Serves 2)

Paneer                                                             100 grams, cubed small

Onion                                                               1 small, sliced

Tomato                                                            1 small diced

Garam Masala Powder                                  ½ teaspoon

Amchur Powder                                             ¼ teaspoon

Coriander Powder                                          ¼ teaspoon

Red Chilli Powder                                          a pinch

Salt                                                                  to taste

Oil                                                                    1 teaspoon

Lemon Juice                                                  a few drops

Chapathi                                                         4-5

For the Filling

Heat the oil and add the onions, fry them till they are translucent. Add the tomatoes and sauté for a few minutes till they begin to lose shape.

Add the red chilli, salt, amchur powder, garam masala and coriander powder and cook for 1-2 minutes. Add the cubed paneer and cook covered for 4-5 minutes.

Make sure the paneer is not overcooked and is nice and fluffy. Add a few teaspoons of water if you would like, but it should not have a runny gravy.

Cool the filling mixture. Add the lemon juice and mix.

Spread out the chapathis on a work surface. Spoon over 2 tablespoons or more if needed of the paneer filling onto the chapathis and roll into a kathi roll. Fix it with a tootpick.

Lay out on a paper towel in the lunch box. Alternatively, wrap each kathi roll in foil and pack.

Breakfast Muffins with Mango ~ Wholewheat & Egg-less

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A breakfast muffin is a misnomer. Make and enjoy these tasty little muffins any time of the day. They can be ofcourse had for breakfast, warmed slightly with a little butter, or as a tea time snack, post workout indulgence or snack box item for an adult or child.

I was almost entirely inspired by this recipe of fellow blogger who I endlessly stalk. I added chopped mango pieces instead of making them into a pulp. Remember how I gushed about her Masala Bread and made this Wholewheat Spinach Bread? Anyhoo, prolific bloggers make me mad. How do they churn out yumminess, take amazing pictures and have the post up before the season is out? Beats me…after all these years of blogging, I still can’t get my posts up and running.

On a side note, how many of you have food pictures from 4 years ago that you haven’t blogged yet? (*raises hand guiltily).

Wholewheat Mango Muffins

Whole Wheat Egg-less Mango Muffins

Makes 6 muffins

Mango                                     1 cup peeled and chopped (about 1/2 a large mango – I used Bananaganapalle)

Whole Wheat Flour            1 cup

Milk                                          1/2 cup

Jaggery/ Sugar                    ¼ cup (grated if using jaggery)

Baking Powder                     1 teaspoon

Baking Soda                           ½ teaspoon

Cardamom                             2 pods, skin removed and powdered smooth

Vegetable Oil                        2 tablespoons

Salt                                            a pinch

Vinegar                                   1 teaspoon

Coconut                                  2 tablespoons (fresh coconut grated or use dried)

Granola                                   2 teaspoons (for the topping)

 Whisk together the flour, coconut, salt, cardamom powder, baking powder and soda.

Add the vinegar to the milk and set aside for 10 minutes.

Preheat the oven to 180 C and lightly coat the insides of the pan with oil.

Add the oil and grated Jaggery/ sugar to the milk and vinegar and mix till the Jaggery has melted

Add the wet ingredients to the dry and mix gently in a few strokes till a batter is formed. Add the mango pieces and mix.

Spoon the batter into the muffin tray till about 2/3 full, top with the granola and bake for 26-28 minutes. Insert a skewer into the muffin at 25 minutes, if it comes out clean, remove from the oven.

Set aside to cool for 10-15 minutes. Serve warm with a little butter.

Wholewheat Egg-less Pancakes With Fresh Mango

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Yummy Weekend Breakfast

Yummy Weekend Breakfast

Trust me to suddenly wake up from my slumber when mangoes are on their way out and post a recipe that is elevated to the status of divine because of the fruit topping. I have slacked off this entire summer. Most of my whines have been because of the heat and the terrible ways in which it has tortured me. Just getting through the days chores was herculean and I acted the whole season like I was doing life a favour by just living it.

The only solace for me in the summer months are Mangoes. My favourites are Banaganapalle & Imam Pasand. But I will eat anything else that is spelt “MANGO”. We are fortunate to get more than 20 varieties of mangoes in Hyderabad, although the quantity that they are available in are dwindling because some of them are non commercial. I try and buy as many varieties as I can to enjoy at meal times or as dessert.

Most of the fruit eaten at home is fresh and as is. I very seldom venture out to do anything adventurous like bake or cook with fresh fruit. These pancakes are similar to the ones I made years ago here. Topping them with fresh fruit was something I enjoyed.

Make these for your weekend breakfast, or to celebrate Father’s Day today!

Whole Wheat Egg-less Pancakes with Mango

Makes 8 Pancakes

Whole-wheat Flour            1 cup

Baking Powder                     1 teaspoon

Baking Soda                           1 pinch

Melted Butter                       2 teaspoons

Powdered Sugar                  2 Tablespoons

Milk                                          1 cup

Vinegar / Lemon Juice      1 teaspoon

Butter                                        2 teaspoons additionally

Mango                                       2 cups, peeled, chopped and chilled


Add the vinegar/ lemon juice to the milk and set aside for 15 minutes.

Mix together the whole wheat flour, baking powder, baking soda, powdered sugar.

Add the buttermilk and melted butter to the flour and mix lightly with a spoon till it forms a batter. Do not over mix. It is ok if the batter has a few smallish lumps.

Set aside for 10 minutes

Heat a non stick pan to medium and add a little butter to it. Add a ladleful of batter onto the hot pan and do not spread it. The batter will spread of its own. Cook on medium heat till the edges are turning golden brown and crisp.

Gently flip the pancake over. Cook for 30 seconds on the other side. Repeat with all the batter.

To serve, stack up 3-4 pancakes on a plate, add the chopped mango on the top and sprinkle with powdered sugar before serving.

Baking ~ Whole Wheat Masala Spinach Bread

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Whole Wheat Masala Spinach Bread

Whole Wheat Masala Spinach Bread

Summer is upon us. No two thoughts on that. I am functioning like half my brain has melted already. Copious amounts of ale has been drunk in the name of managing the heat! and power cuts for 3-4 hours a day are a reality (also very annoying in the mornings when breakfast has to be made).

A few months ago, I began Oding on this blog. I like the writing style… the recipes and the pictures…. no styling, no set up, no fluff… really good pictures of easy to do recipes… just up my alley… so a light form of obsession took place.

In between all the whining I have been doing, I baked this Whole Wheat Masala Bread. I swapped out a few ingredients for what I had on hand. It turned out fabulous… toasted or not, plain or with butter… it was yummy!

I’ve been using wholewheat (chapati) flour for a lot of bread baking and also cakes and the like. I think because I use the food processor to make the dough, I do not get a crumb as fine as is shown in the original recipe… not a deterrent tho because the bread itself was delicious. I also had to bake it in a tin because my dough was too, how shall I put it – loose? it wouldn’t hold shape.

The only thing I wish I had not done, was to leave the loaf in the tin to cool off for a couple of hours. the steam trapped between the bread and the tin, made it wet. Once the loaf was removed from the tin and left to air dry, all was well again.

Whole Wheat Masala Spinach Bread

Whole Wheat Masala Spinach Bread

Whole Wheat Masala Spinach Bread (Makes one standard loaf)

Whole Wheat Flour           2 cups

Salt                                          1 teaspoon

Cooking Oil                           3 tablespoons

Active Yeast                        2 teaspoons (I used 1 teaspoon, as I have overactive yeast!)

Warm Water                         ¼ cup

Sugar                                       1 teaspoon

Warm Milk                            1/4 cup

Water for kneading as required

Spinach Leaves                   1 cup, washed, cleaned and chopped

Red Chilli Powder              1 teaspoon (or more if you want it more spicy)

Turmeric                               1/4 teaspoon

Cumin Powder                    ½ teaspoon

A dash of asafetida Ginger Garlic Paste            ½ teaspoon (optional but recommended)

Add the sugar and warm water to the warm milk, add the yeast and stir to dissolve a bit. Leave it in a warm corner for 15 minutes to froth up. This step is very important to make yeasted bread. If the yeast does not froth, the bread will not rise.

Mix together the whole wheat flour with the salt, red chilli powder, turmeric, asafetida and cumin powder.

Add the chopped spinach to the flour and toss it about. Add the ginger garlic paste to the milk – yeast and mix well. Pour it into the flour with the oil and mix. Add enough water to make a pliable dough. I used the dough blade of my food processor to do this. This dough is easy to make without any equipment as well. Knead the dough for a few minutes till it resembles a sticky mass. Leave covered in a well oiled bowl to rise for about an hour.

After an hour, when the dough has doubled, tip it onto a clean surface, dust with a little dry flour and knead for 5 minutes, using the heel of your palm. If it feels sticky, add more dry flour, but sparingly so.

Shape it into an oval loaf and place on a baking sheet lined with foil or baking paper. Or place it into a loaf pan. Cover with a clean cloth and leave to rise for the second time. For about 30-40 minutes.

In the meanwhile, preheat the oven to 400 F or 200 C.

When the second rise is done, place the risen dough in the preheated oven and bake for about 30 minutes. When the top has lightly changed colour, remove from the oven. Let it cool for 5 minutes in the pan before removing it from the pan and leaving it on a wire rack to cool completely. I left it in the pan and wandered off for a couple of hours. The result was that the bottom of the loaf became soggy from the steam of the hot bread. I had to leave it out to dry out completely after that.

Slice the bread after it is completely cool. Enjoy with a robust gravy curry like this, or this whole masoor dal like Haathi served it with, toasted with chai or just slathered with butter. It tastes divine anyway you eat it.

This bread has a shelf life of about 24 hours in Hyderabad’s heat. You can store it in the fridge for a few days more, but I wouldn’t know, cos it did not last that long!

Curries to serve this bread with:

Mushroom Masala

Whole Masoor (red Lentils) dal

Fake Meat and Potatoes

Bottle Gourd Kurma

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