BREAD RAWA/SOOJI TOAST/ OPEN RAWA SANDWICH

An open toast with semolina [rawa/ sooji] made to a savory batter and toasted in a low flame. I have not tasted this before, have seen  them only in pictures and videos. It’s totally new for me. But as I love to learn new recipes and experimenting with my food stuff. I tried this and it turned  out awesome, crispy and crunchy. This can be a perfect quick and filling snack for kids returning from schools. Or even as breakfast in lazy Sundays. I mainly tried it for my younger daughter as she wants tiffin box daily with a variety of snacks for her coaching classes short break.

Bread sooji toast or Bread rawa toast can be called as eggless version of savory french toast. Kids generally enjoy food that they can hold and eat on their own and it is no secret that they love varieties. Bread is liked by most kids, but the same old sandwich or toast or bread with butter and jam can be boring too, also when wheat brown bread is served with veggies or any other healthy ingredient they make for a wholesome meal that will keep the kids up and energetic. This recipe uses very less amount of rawa /sooji , just as binding ingredients. Other than rawa and cream, onion and green chillies adds so much to the taste, but when making exclusively for kids, you can skip green chillies and add green or red bell pepper instead. Here  I have used malai / milk cream for more creamy spread but you can add hung curd or whisked curd.  Hope you like this easy, crispy and crunchy rawa toast recipe if yes then don’t forget to comment.    

INGREDIENT: For spread:

1 small to medium tomato, finely chopped

1 small to medium onion, finely chopped

1 green chilli, finely chopped

2 to 3 teaspoon chopped coriander leaves

2 to 2.5 tablespoon sooji /rava /cream of wheat

2 to 2.5 tablespoon cream (25% to 30% low fat cream) or malai

1 -2 teaspoon Sesame Seeds

Salt as required

Other ingredients:

5 to 6 slices bread, white, whole wheat or brown

2-3 tablespoon Oil [for frying the toast]

METHOD:

STEP 1 – Chop finely  the onion, tomatoes, green chillies, coriander.

STEP 2 – Add chopped veggies in rawa, cream and salt in a bowl..

  Mix well  and keep aside.

STEP 3 – Heat a non-stick tava or frying pan with a little oil.

STEP 4 – Slice the toast into triangular or rectangular pieces.[ you can remove the sides of bread slice]

STEP 5 -  Roast the bread slice from one side.

STEP 6 – Then flip the bread slice and spread the rava mixture evenly with a spoon. Add ½ teaspoon oil over it.

STEP 7 – Place the filling side down and cook it till the onion tomatoes are lightly browned.

STEP 8 – Turn over and toast the bread on the other side. You can flip once or twice and cook more if required. Add oil after every flip and roast the bread slice properly.

STEP 9 – Remove the rava toast.

Continue to making the rava toasts this way with the rest of bread slices.

STEP 10 – Serve the rava toast slices hot with green chutney or tomato ketchup.

Serve hot rawa toast with tomato ketchup / green chutney and enjoy.

NOTE: The recipe can be doubled or tripled. For kids, skip the green chillies and you can just add a pinch of red chilli powder or black pepper powder.

You can increase or decrease the spices as per your liking.

If you are packing them in kids tiffin box, then allow them to cool completely, pack in aluminium foil and keep them in an air tight tiffin box, with tomato ketchup in separate air tight container.

Best served hot, if kept for later, bread will soften and becomes soggy.

PIZZA MUFFINS

The quickest and easiest pizza to make. Even the kids can do it. You may try some funny faces for kids parties like clowns, monsters, pirates, etc. Cheesy and delicious veggi  pizza in muffin form. Just try this pizza puffs whether  it is mid week or want to make the weekend special. I saw once this pizza muffins while searching something on internet. I liked the innovative idea to make them and hide the veggies inside it. So I am very eager to try them and after trying them I am so happy because they comes out so well and taste is also awesome. Serve your children with their favourite cheesy pizza with loads of veggies and make them and yourself happy. And why only kids, even adults also love them.

These are addictive with every bite having a profound oregano and cheesy flavour. Not too cheesy tough- just right. To us black olives resonate with pizza and hence have added to this as well. Adding fresh mozzarella is really a game changer if you ask me. It’s like bite sized pizza and for some reasons that’s seems like an awesome gift to my galz!!!

Basically, my younger daughter is not much fond of veggies and I want a healthy, savory muffins that is perfect for afternoon cravings. You can feel somehow good about yourself because they are half whole wheat and sugar free. Yet packed with flavours of dry herbs, oregano and pizza sauce  and they are so easy to grab. 

INGREDIENTS:

2 Cups of All Purpose Flour [you can take  whole wheat and all purpose flour in 50:50 proportion]

2 Tablespoon Sugar

1 teaspoon Baking Powder

½ teaspoon Baking Soda

1 teaspoon Dried Herbs

1 teaspoon Oregano

1 teaspoon Sea Salt

1 Cup Cheddar Cheese [I used here Amul Cheese Cubes]

¼  Cup Milk [as required]

4 Egg whites

¼ Cup Butter at Room temperature

½ Cup Finely Chopped Veggies [ I used red, green bell peppers, sweet corns and black olives]

¼ Cup Pizza Sauce

½ Cup Shredded Mozzarella Cheese

METHOD:

STEP1 – Preheat the oven at 180 degrees for 10 minutes.

STEP 2 – In a large bowl, mix all purpose flour, salt, sugar, baking powder, baking soda, and oregano .

STEP 3 – Stir in cheddar cheese [amul cheese cubes cut in small cubes].

STEP 4 – In another bowl, whisk together yogurt, eggs and butter until smooth.

STEP 5 – Add this butter mixture to the flour mixture and combine well.

Make sure that no lumps are there and no dry spots visible.

STEP 6 – Now time to add veggies in it. Add them and give a nice stir and mix well.

STEP 7 – If the batter looks very thick then add milk and make it like pouring consistency.

STEP 8 – Now grease the muffin moulds with clarified butter

and spoon the batter into the muffin moulds dividing equal.

STEP 9 – Spoon 1 teaspoon pizza sauce on the top of each muffin.

STEP 10 – Then add few chopped veggies  on the top.

STEP 11 – Sprinkle each of them with some mozzarella cheese.

STEP 12 – After that add little dry herbs and make them ready for baking.

STEP 13 – Bake them for 20 minutes on 200 degrees

or until golden brown or inserted toothpick in the center of one muffins comes out clean.

STEP 14 – Keep them in the oven for next 5 minutes to cool.

STEP 15 – Remove from the oven

and let them cool completely on a wire rack for another 5 minutes before serving. Pizza muffins are ready to serve.

 

Serve this yummy, flavoured pizza muffins immediately to your family and friends and enjoy. Serve it with whatever you would serve with pizza.

I can say that they are perfect as they are, but some chilli sauce would work well.

NOTE: You can freeze these muffins in an airtight container for up to 1 month, defrost at room temperature and use.

Veggies can be added as per your choice.

Sweet corn karnels are boiled for 10 minutes in slat water and then used.

You can use wheat and all purpose flours in 50:50 proportion.

Use milk only for making the pouring consistency of batter.

SUBSTITUES FOR EGGS: The below mentioned proportions are for 1 egg, so increase its percentage according to the number of eggs in your recipe. Hope this helps you :

*Combine- 1 tablespoon flax seeds with 3 tablespoon warm  water and let sit until thickened. This also works as a binding agent.

*Combine- 1/2  teaspoon water, 1/2  teaspoon oil and 1 teaspoon baking powder.

*Combine- ½ teaspoon baking powder, 2 tablespoon flour, 1 teaspoon oil and 2 tablespoon water.

*Half of the mashed ripe banana works great to replace eggs as it has the binding qualities. Don’t use overripe banana.    

*Apple cider vinegar is combined with baking soda, it cause dough to rise. Simply mix 1 tablespoon apple cider vinegar with 1 tablespoon baking soda and use it.
* 1/4 Cup of yogurt. 
* 1/4 Cup of vegetable oil. Be aware if the recipe already calls for vegetable oilo because adding even more can again contribute to an oily taste.

Source: Bread Beckers, Real food for Good Health- Egg Substitues
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MOTI PULAO /MOTIYA PULAO

Whenever we talk about Indian cuisine, specialities from all corners of our nation come to our mind. One of the declicaies that somehow got lost in today’s world of pasta and burger is the royal dish- Moti Pulao Motia Pulao. Hailing from the land of Nawabs, this royal dish is known not only for its taste but also for its presentation. Saffron, cardamom and cloves add a distinct fragrance.

 Pulao, Pulav or Pilaf is a comfort food and a perfect dish for any occasion !! Whether be a weekend or a busy week night, these one pot meals come in really handy.

INGREDIENTS:

2 Cups Basmati rice, washed and soaked for 30 minutes

2 Onions, chopped

2 Tomatoes, chopped

2 Cinnamon (1” pieces)

2 Black Cardamom

6 Cloves

10-12 Black Peppercorns

6 Green Cardamom

½ cup Curd

 ½ Cup chopped Veggies of your choice [ green peas, carrot, beans, etc]

1 teaspoon Coriander Powder

Salt to taste

Chopped Coriander for garnishing

3 tablespoon  Clarified Butter [Ghee]

5-6 Saffron Strands soaked in warm milk [optional]

For Moti [paneer balls]:

1 Cup Cottage Cheese [paneer]

1 tablespoon All Purpose Flour [maida]

1 teaspoon Garam Masala

Salt as per taste

Oil for Deep frying

Silver Warq [edible silver foil for decoration]

METHOD:

STEP 1 – Start with the pulav. Wash the rice till you get clear water and soak them for at least 30 minutes.

STEP 2 -  Heat clarified butter[ghee] in a kadai and lightly sauté the whole spices (dalchini, badi ilaichi, hari elaichi, laung and sabut kali miri)

STEP 3 – When they give off an aroma, add the onions and sauté till the onions turns golden brown.

STEP 4 – Add the dhaniya powder, garam masala and turmeric powder, sauté for a minute.

STEP 5 – Add the chopped tomatoes and the veggies and cook till the tomatoes turn mushy and the ghee starts to separate from the mixture.

STEP 6 – Add yogurt, 1 tablespoon at a time. Cook till all the liquid evaporates and the yogurt mixes well with masala and becomes a homogeneous paste.

STEP 7 – Now add salt as per your taste and then the rice and 2 cups of water. The water should rise an inch above the rice. Cover and cook till water is absorbed and the rice is ready. This takes about 15 minutes.

STEP 8 – Crush a few grains of rice to check if they are cooked through. They should not have hard centres.

STEP 9 – Using a rice spoon, gently air the rice to ensure the grains do not stick together to form lumps. Keep this pulao covered.

For making the Moti or Pearls:

STEP 1 – While the rice is cooking, prepare the motis or pearls. Grate the paneer and mix the rest of ingredients in it.

STEP 2 – Use the heel of your palm to crush

and mix the paneer, maida, garam masala and salt so that you get a soft, even dough.

Shape this into small balls, slightly bigger than peas.

STEP 3 – Heat oil for deep frying and when the oil start to give off smoke, fry the paneer balls in it for a few seconds.

STEP 4 –  Fry the paneer balls till they turn golden brown.

STEP 5 – Place the paneer balls on kitchen paper to drain excess oil.

STEP 6 – Coat the paneer moti with the silver vork and  sprinkle the fried paneer balls over the pulao and mix them in, partly with a fork, so that the rice grains don’t break.

STEP 7 – Serve hot with a curry of your choice.

How to proceed:

STEP 1 – Now take the ready Moti n mix them with the pulao and give a nice stir.

STEP 2 – Use  some of motis for garnishing and add chopped coriander and serve hot.

Serve this Moti Pulao hot with any kind of curry of your choice or you can serve this with some raita.

NOTE: You may use cashew nut powder instead of all purpose flour for making the paneer balls.