Thursday, 24 July 2014

Instant bread halwa- amazing Indian dessert using bread

Bread turns into a variety of sweet and savory dishes under creative cooks all over the world.
In India we make sweets like Bread Jamoon, Shahi Tukra, Bread Halwa, Bread Basundi, Layered Banana-Bread pudding etc.
Savories using bread are a popular street food all over India. You must have tasted Bread rolls (bread slices are stuffed with spiced veggies and deep fried or baked ), Bread Pakoras (deep fried fritters made by stuffing bread slices with potato filling and dipped in chickpea batter), Egg stumbler (a popular Mangalorean street food of scrambled eggs with bread cubes, Masala paav (bread slices smeared with pav bhaji and toasted, Savory masala French toast, Iyengar bakery open toast and many more.
We can make all these without a kitchen using either rice cooker, sandwich maker or electric aebelskiver pan.

Bread halwa or sheera can be made when you need a quick snack or a dessert.  People enjoy eating this and can hardly guess the main Ingredient.

You can - serve them in bowls or
              - shape it using molds/ bowls or
              - spread the hot mix on a plate and then cut them into squares when it has slightly cooled.

Appliance- Electric ricecooker
                   Sandwich grill or toaster (for toasting bread- it's optional) or
                   Non-stick pan to cook over stove top

Time- 10- 12 mins

2 cups bread cubes (plain or milk bread- it can be white or wheat bread, preferably made without egg)
2 tsp butter or ghee (you can toast the bread without this too)
1 cup milk
1/4 cup Instant Indian dessert topping
Sugar (optional, about 2 tbsp)
Nuts (optional, for decoration)

We  have to toast the bread cubes with a little unsalted butter or ghee (clarified butter).

Toasting the bread after cubing takes lot of time and moreover it will not get toasted evenly.

So you can butter the bread and  toast it either in the toaster-grill or rice cooker or on the non-stick pan.
When the bread slices are golden on both sides, cut them roughly into cubes or tear them into bits.
Heat milk in the rice cooker.

When it is hot add the bread cubes and the Instant Indian dessert topping.
Stir it well. Taste the mixture, add sugar to make it sweet as per your requirement. Do not make it overtly sweet.
Cover and cook till the mixture is thick and the bread cubes have softened (about 3-5 mins)
Switch off the rice cooker or stove top.
Stir it well so that most of the bread cubes get mixed into the halwa.
Eat it hot, cold or chilled.

To turn these into special shapes-

 Take bowl (of any shape or size) or mold. You need not grease it with butter or any fat.

Place a nut ( peeled green pistachio or an almond or a pecan or a cashew) in it.

Sprinkle a little dessert topping or brown sugar over it.

Top it with hot bread halwa. Press the halwa gently with a spoon or fingers.

Unmold it on to a plate.

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Thursday, 3 July 2014

Instant Methi thepla- Gujarati spiced fenugreek roti

Time has passed so fast and I have finished one year of blogging. Thank you all for reading my blog regularly and also for all the plus's, likes, shares and pins. Hope this blog helps you and many more new readers- who are visiting this blog with your recommendations.
 This month I am planning to put some dessert recipe too..

If you are a regular reader of this blog then you might remember the two instant dhokli mix recipes I had shared few months ago. I had used it to cook some piping hot one dish meals. 

Now I am showing you how to prepare spiced roti using the  Instant dhokli mix-1.
You can make them with or without vegetables. Adding vegetable will make it tasty and nutritious.

3-in-1 Toaster- grill- waffle maker or  an electric grill
Griddle/Non- stick pan to cook on a stove top

  • 2 cups (400ml)  Instant dhokli mix-1
  • 1/4 cup chickpea flour (besan)/ pearl millet flour (bajre ka atta)/ corn meal (makai ka atta) (optional)
  • 2 tbsp frozen tightly packed fenugreek leaves or 1 tbsp Kasoori methi (dried fenugreek leaves) or 200 ml fresh fenugreek leaves without tough stems ( loosely packed)
  • 2 tbsp thick yoghurt (store brought / curd (homemade yoghurt)
  • 1 cup water
  • 1 cup butter milk even masala chaas from tetrapack can be used (instead of yoghurt and water)
  • Oil or butter or ghee to fry (optional)

Frozen fenugreek leaves are available in some countries.
You can freeze them at home too. I have shown you how. Just click on this for the link.
Dried fenugreek leaves are easily available and they are popularly known as Kasoori methi.

If you are using fresh fenugreek leaves wash them in lots of water, drain and chop them finely.

Just click over the picture to enlarge

You can use spinach (palak), dill (suva or sabbasige soppu), grated carrot, radish, bottle gourd (lauki/ sorekaayi) instead of fenugreek leaves.


Take the  Instant dhokli mix-1 in a wide bowl and stir in fenugreek into it.
You might have to break the frozen leaves to loosen them up.(you don't have to defrost it)
Add yoghurt + water or butter milk instead.

Bind this into a firm but pliable dough. If the dough becomes very hard the roti will be hard.
First add 3/4 cup water and start binding the flour into a dough, add the rest of the water 1 tbsp at a time. If the dough is sticky add a few tbsp of instant dhokli mix-1.

Keep the dough covered with a lid. It is easier to roll the rotis if the dough is rested for 15 mins.
Do not keep the dough for more than 30 mins, the leaves will leave water and dough will become sticky. But you may refrigerate the dough in a airtight plastic box for a day.

 Divide the dough into small rounds of 1.5- 2" diameter. Arrange them in the order you shaped them. Take the first dough you had shaped into a ball. (this dough will have had maximum resting time and it is easier to roll).
Flatten it slightly and dip them in the dhokli mix (or just plain wheat flour) to coat both sides.
Place it on the counter or between plastic sheets or wax paper and roll into a 4" round.

 Apply oil on one half of the round, fold over into half.

Apply few drops of oil over this and again fold over into a quarter.

If you are baking it on a griddle dip this quarter in the flour on both sides and roll into a bigger triangle.(use the rolling pin in all directions)

If you are baking this on a grill, you will have to roll it into a triangle with one side longer. (use the rolling pin in one direction)

Heat the griddle or grill.

Place the rolled out triangular roti on the hot griddle or grill. Close and lock the grill plate with it's lid
so that it gets baked on both sides.

 Rotis will get little brown spots, turn them to other side.

Turn the rotis on the grill to other side too, for even baking.
You can put few drops of oil now and bake/fry them till few golden spots are seen on the roti.

Remove the roti and crumple them with your fist, roti will become flaky and remain soft this way.
Eat them plain or with tomato ketchup, mint chutney or yoghurt.
If you plan to store them, first let them cool completely and then store in airtight box.

 Note-  If you want to cut down fat, avoid adding oil or fat while frying rotis.
            These  Roti (thepla) without oil will be light in color.
            The instant dhokli mix that you are using to make this dough contains fair amount of oil.

Hope you found this recipe useful. Please visit again and stay connected. 

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