Desi Fiesta

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Dahi Bara Aloo dum Ghungni Recipe | Dahi vada Aloo Dum ( Orissa Street food)

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Dahi Bara Aloo dum  Ghungni is a famous street food of Odisha, This is very popular cuttack special chaat and people would there are fond of dahi bara aloo dum more than any other chaat. They can have this chaat anytime a day be it breakfast, lunch , snack, or dinner. The are so many hawkers selling this dahi vada all over odisha and each one has their own taste . After going through so many vlogs about this street food in youtube I came to know that Bidanashi Dahi vada in Cuttack is most popular they don’t have any fancy topping but still, they taste good. But I did add some topping they tasted yummy without any topping. The Interesting part about eating this dahi bara in cuttack is they don’t give a spoon to eat them and you have to eat with your fingers. I also read that some places the ghungi is skipped and just served with a watery aloo dum. I would love to go and experience the dahi bara aloo dum in cuttack some day. Till then I will make them at home frequently. The soft vadas are placed on the leaf bowl and topped with some hot ghugni and aloo dum.

Street food is happiness overloaded as it has something new to experience in any place. The small vendors who sell these amazing delicacy are always the best and even though we might try to recreate sometimes would still go search for the street food which they make, it is the taste that matters when it comes to street food and there something new always makes anyone curious about how it is going to taste. Today am here is a Orissa street food which I made yesterday for my D. It was a  busy day , Had to pack lunch box in the morning so forgot to soak the dal for vada . Lil one has spring break and wants me around all the time. She was getting bored so took her to the library I just soaked my dal for vada and went. It was already 2 pm when I came back .  I quickly ground the vada batter , made the ghugni which I had soaked overnight and aloo dum side by side. I fried all the vada and soaked them in the buttermilk by 4 and they soaked well for 1 1/2 hour. It was already 5.30 pm, yesterday was a rainy day , though I enjoyed the rain the light was playing hide and seek. Somehow I managed to click the pictures before all the light vanished. These are really different take on the normal dahi vada giving it some spice and tang .. It tasted delicious and I would make them again for sure.. People even drink the chaas as is after having these delicious chaats like we have the pani after having pani poori :D.. Coming to the recipe

Ingredients 

For Bara / Vada 

  • Urad dal / skinned black gram dal – 1 1/2 cup
  • Salt to taste

For Ghugni 

  • Dried Yellow/White peas – 1 cup ( soaked overnight)
  • Onion – 1 no Medium ( finely chopped)
  • Tomatoes – 1 small ( finely chopped)
  • Ginger garlic  paste – 2 tsp
  • Green chillies- 2 no ( finely chopped)
  • Red chilli pd – 1 tsp
  • Coriander pd – 2 tsp
  • Turmeric pd – 1/2 tsp
  • Cumin pd – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Coriander leaves – few finely chopped
  • Baking soda – a pinch ( optional)
  • Bay leaves – 1 no
  • Cloves – 2 no
  • Cardamom ( whole) – 2 no
  • Cinnamon – 1 inch size
  • Oil – 2 tbsp
  • Salt to taste

For Aloo Dum

  • Potatoes – 2 no medium sized
  • Onion- 1 no medium ( finely chopped)
  • Tomatoes – 1 no medium ( finely chopped)
  • Ginger garlic paste – 2 tsp
  • Green chillies – 2 no ( finely chopped)
  • Red chilli pd – 1 tsp
  • Coriander pd – 2 tsp
  • Turmeric pd – 1/2 tsp
  • Cumin pd – 1/2 tsp
  • Garama masala – 1/2 tsp
  • Bay leaves – 1 no
  • Cloves – 2 no
  • Cardamom ( whole) – 2 no
  • Cinnamon – 1-inch size
  • Oil – Needed to shallow fry
  • Coriander leaves – few finely chopped
  • Salt to taste

For Chaas /Buttermilk

  • Curd / Plain yogurt – 2 cups
  • Water – as needed
  • Green chillies – 3 no ( small)
  • Ginger paste – 2 tsp
  • Mustard seed-  1/2 tsp
  • Curry leaves – few
  • Cumin pd – 1/2 tsp
  • Coriander leaves – Few chopped
  • Salt to taste

For Toppings

  • Onion – 1 no Medium ( chopped)
  • Coriander leaves – Few ( finely chopped)
  • Ompodi
  • Green chillies – Thinly chopped
  • Black salt to sprinkle
  • Red chilli pd to sprinkle
  • Cumin pd to sprinkle

5.0 from 9 reviews
Dahi Bara Aloo dum Ghungni Recipe | Dahi vada Aloo Dum ( Bengali Street food)
 
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Author:
Recipe type: Street Food Recipe
Cuisine: Orissa Cuisine
Serves: 5
Ingredients
For Bara / Vada
  • Urad dal / skinned black gram dal - 1½ cup
  • Salt to taste
For Ghugni
  • Dried Yellow/White peas - 1 cup ( soaked overnight)
  • Onion - 1 no Medium ( finely chopped)
  • Tomatoes - 1 small ( finely chopped)
  • Ginger garlic  paste - 2 tsp
  • Green chillies- 2 no ( finely chopped)
  • Red chilli pd - 1 tsp
  • Coriander pd - 2 tsp
  • Turmeric pd - ½ tsp
  • Cumin pd - ½ tsp
  • Garam masala - ½ tsp
  • Coriander leaves - few finely chopped
  • Baking soda - a pinch ( optional)
  • Bay leaves - 1 no
  • Cloves - 2 no
  • Cardamom ( whole) - 2 no
  • Cinnamon - 1 inch size
  • Oil - 2 tbsp
  • Salt to taste
For Aloo Dum
  • Potatoes - 2 no medium sized
  • Onion- 1 no medium ( finely chopped)
  • Tomatoes - 1 no medium ( finely chopped)
  • Ginger garlic paste - 2 tsp
  • Green chillies - 2 no ( finely chopped)
  • Red chilli pd - 1 tsp
  • Coriander pd - 2 tsp
  • Turmeric pd - ½ tsp
  • Cumin pd - ½ tsp
  • Garama masala - ½ tsp
  • Bay leaves - 1 no
  • Cloves - 2 no
  • Cardamom ( whole) - 2 no
  • Cinnamon - 1-inch size
  • Oil - Needed to shallow fry
  • Coriander leaves - few finely chopped
  • Salt to taste
For Chaas /Buttermilk
  • Curd / Plain yogurt - 2 cups
  • Water - as needed
  • Green chillies - 3 no ( small)
  • Ginger paste - 2 tsp
  • Mustard seed-  ½ tsp
  • Curry leaves - few
  • Cumin pd - ½ tsp
  • Salt to taste
For Toppings
  • Onion - 1 no Medium ( chopped)
  • Coriander leaves - Few ( finely chopped)
  • Ompodi
  • Green chillies - Thinly chopped
  • Black salt to sprinkle
  • Red chilli pd to sprinkle
  • Cumin pd to sprinkle

 

Method

For Bara/ Vada 

  • Soak urad dhal in water for 5-6 hours. After they get soaked well wash them a couple of times till you see a clear water.
  • In a mixie fill 1/4 of the jar with dal and grind them with very little water. Don’t get tempted to pour more water just 1 tbsp at a time.
  • Grind the dal well to fine paste-like consistency and it should look like a  fluffy white batter. Don’t let the Mixie heat up otherwise your vada will turn hard.
  • Grind the rest of the dal and transfer the batter to a bowl. .
  • Now add salt and whip the batter well with your hands to incorporate air. The more you mix the more your vada will turn soft and fluffy from inside.
  • To check if your batter is perfect in a bowl of water drop a little batter , if it floats then the matter is perfect if it sinks then you need to whip it more.
  • In a bowl fill some warm water and keep it ready.
  • Heat oil in a kadai and let it reach the frying temperature.
  • Keep a bowl of water to dip your hands nearby. Wet your hands well before shaping the vada
  • Take a small portion of the batter and make ball with your wet hand, then make a cavity or a hole using your thumb.
  • Drop this to the hot oil. Just turn your hands and the shaped vada will fall in the oil. If you feel this is not working then wet a plastic or ziplock drop a ball of batter and try to shape them and drop the shaped vada to the oil.
  • Do the same with rest of the batter . You can fry up to 5 vada in one go depending upon your pans/ kadai size
  • Fry them in a medium heat so that it cooks well from inside.
  • I kept them light in color as dahi vada are not usually browned up and made crispy.
  • Once they are light golden brown , drain the oil and transfer the vadas to the water.
  • Fry the rest of the vadas and do the same.

To Make Buttermilk/ Chaas

  • In a bowl churn yogurt and water like we do for making buttermilk .Add cumin pd,salt,green chilli paste, ginger paste and mix well.
  • Prepare a tadka wih oil mustard seeds and curry leaves and drop it in the buttermilk.

Press the vadas and remove the excess water if any, drop them in the chaas/Buttermilk  and let it rest for 1 – 2 hours.

To make Ghugni

  • Pressure cook the soaked peas with some salt and baking pd for 1-2 whistles depending on your pressure cooker but not more that 2.
  • In a pan heat oil add cloves,bay leaves, cardamom, cinnamon. Add onion and saute them well until translucent.
  • Add Ginger garlic paste, Green chilli paste and saute till the raw smell goes off.
  • Add the tomatoes and cook they till they are mushy.
  • Add allspice pd’s and saute them well till you can smell the nice aroma of the sauteed spice.
  • Add the pressure cooked peas , also add salt and Mix them well.
  • Add some water to dilute the gravy and let it boil for 10 -15 minutes.

 

To Make Aloo Dum

  • In the pressure cooker boil the potatoes for 3 whistles. After the pressure subsides remove the potatoes and peel them.
  • Heat some oil to shallow fry , Cut potatoes to medium sized pieces and fry them till slight browning here and there.
  • Transfer the shallow fried potatoes to a kitchen towel to drain the excess oil.
  • In a saucepan heat oil, add bay leaves , cloves, cardamom, cinnamon.
  • Add the chopped onions and saute until translucent,
  • Add the ginger garlic and green chilli paste and saute.
  • Add the tomatoes and cook until mushy.
  • Add allspice pd’s and saute them well till you can smell the nice aroma of the sauteed spice.
  • Add the shallow fried potatoes and ,  add salt and Mix them well.
  • Add some water to dilute the gravy and let it boil for 10 -15 minutes.

To Assemble 

  • By this time the vadas must have soaked well and would have turned soft.
  • Press the vada lightly and place is a serving bowl or plate .
  • Add Ghugni some ghugni and some aloo dum on top of the vada.
  • And add the topping to them. Some chopped onions, ompodi, coriander leaves , Black salt,cumin pd, red chilli pd.
  • Serve them immediately. People drink the buttermilk as is too.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

 

Chebab ( Emirati Pancakes) With Date Syrup | Emirati Breakfast Recipes

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Chebab is Emiriti Breakfast pancakes, which is had with some date syrup drizzled on top. Emirati cuisine is a combination of cuisine from middle east and Asian. I wanted to explore this cuisine 4 years back when I was doing april marathon and finally, here I am with a breakfast spread for this cuisine. The Most popular Emirati breakfast bread include raqaq, Khameer, and Chebab. These breads are generally served with dates syrup, eggs,or chami ( made with hung curds) / cheese. Chebab come from the name cheb which means flipping over, As this pancake is flipped over and cooked they are Chebab. Saffron and cardamom are more used in this cuisine so you might find almost all the recipes using them especially if it a sweet. The traditional recipe calls for egg but used egg replacer making it a eggless version.This bread is similar to the Moroccon Baghrir , except for the cardamom and saffron flavor.  Another very famous breakfast is Balaleet which is sweetened vermicelli again flavored with cardamom and saffron, some recipes also call for rose water. It is served with egg omelet but here I skipped it. Balaleet is a traditional dish made during Eid , Ramadan for Iftar. Khabeesa is another dessert which is had for breakfast too, it is made of roasted wheat flour which is blended with hot caramelized sugar syrup with cardamom and saffron. There is an another version of Khabees with semolina / Rava which made more often. Saw few videos in youtube and made them.

I had some sweets planned for letter C but this cuisine was yet to explore so went with it. I wanted to create a breakfast table spread so added the two famous dessert breakfast to the pancakes. Khabeesa was more time consuming that chebab its tastes was completely different from our usual wheat flour halwa. I made the dates syrup from scratch and as I read all over it tasted delicious with them I made some cream cheese filling to go with the pancakes too. Spread some sweetened cream cheese filling in a pancake sandwich them with other and take a bite it is addictive. My pancakes are made in a hurry so they might not look pretty but they taste is worth trying. We had our pancakes as a snack though it is a breakfast recipe, sometimes this happens I think to every blogger breakfast recipe is served for lunch and lunch for dinner he he he 😀 I also added some Karak chai to complete the breakfast table though we are not tea people.. Breakfasts are an essential meal in a day, I am trying to implement.  For my Letter B I chose to make a breakfast here I am with my first breakfast from the theme .Tomorrow is the D day, I mean letter D day till then enjoy this letter C.

Do Check My A- Z series till Now

A for Andhra Lunch Menu

B for Beach Sundal

C for Chebab ( Emirati Pancakes ) and Emirati Breakfast Table

Emirati Breakfasts

  • Chebab ( Emirati Pancakes)

  • Khabeesa ( Wheat flour version)

  • Balaleet ( vermecilli sweet)

  • Karak ( Cardamom and saffron infused Chai)

Adapted from Here

Ingredients

All-purpose Flour – 2 cups
Non- fat Milk pd – 2 tbsp
Active Dry Yeast -1 tsp
Sugar – 1/4 cup
Warm Water – 3 cups( or less depending on the consistency)
Cardamom pd – 1/2 tsp
Saffron – Few strands soaked in warm water.
Baking soda – 1 tsp
Salt a pinch
Egg replacer -3 tsp (mixed in 4 tbsp warm water)
Oil or ghee – as needed to make the pancakes.

Method

  • In a mixing bowl sieve the flour, baking pd and milk powder.
  • Add yeast, sugar, salt, cardamom pd. pinch of salt and mix them well.
  • Add the wet ingredients to them saffron syrup and Egg replacer mix. You can add lemon yellow color to the batter if you want to . I added just a drop.
  • Mix them well and add water little by little to make the pancake batter. Preferably use warm water to make the batter.
  • The batter must be not too thick like our normal pancakes nor thin like dosa batter.
  • Cover and keep it in a warm place for the yeast to react for 1 hour 30 minutes.
  • After 1 1/2 hour the batter will rise and get fermented. You can see the batter fermented by the froth and smell of the yeast.
  • Heat a tawa or a pan, Mix the fermented batter well.
  • Once the tawa is hot , grease it with ghee or oil and pour in a ladle of batter and gently rotate the ladle on the batter clockwise like we do for dosa.
  • Cook on one side once lightly browned flip and cook the other side and transfer them to a plate.
  • Do the same for the rest of the batter.
  • Enjoy this soft pancake with dates syrup or cream cheese or Nutella.


5.0 from 13 reviews
Chebab ( Emirati Pancakes) With Date Syrup | Emirati Breakfast Recipes
 
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Chebab is a traditional Emirati breakfast had with dates syrup. These yeasted pancakes are perfect breakfast to relish.
Author:
Recipe type: Breakfast Recipe
Cuisine: Emirati Cuisine
Serves: 4
Ingredients
  • All-purpose Flour - 2 cups
  • Non- fat Milk pd - 2 tbsp
  • Active Dry Yeast -1 tsp
  • Sugar - ¼ cup
  • Warm Water - 3 cups( or less depending on the consistency)
  • Cardamom pd - ½ tsp
  • Saffron - Few strands soaked in warm water.
  • Baking soda - 1
  • Salt a pinch
  • Egg replacer -3 tsp (mixed in 4 tbsp warm water)
  • Oil or ghee - as needed to make the pancakes.
Instructions
  1. In a mixing bowl sieve the flour, baking pd and milk powder.
  2. Add yeast, sugar, salt, cardamom pd and mix them well.
  3. Add the wet ingredients to them saffron syrup and Egg replacer mix.
  4. Mix them well and add water little by little to make the pancake batter.
  5. The batter must be not too thick like our normal pancakes nor thin like dosa batter.
  6. Cover and keep it in a warm place for the yeast to react for 1 hour 30 minutes.
  7. After 1½ hour the batter will rise and get fermented.
  8. Heat a tawa or a pan, Mix the fermented batter well.
  9. Once the tawa is hot , grease it with ghee or oil and pour in a ladle of batter and gently rotate the ladle on the batter clockwise like we do for dosa.
  10. Cook on one side once lightly browned flip and cook the other side and transfer them to a plate.
  11. Do the same for the rest of the batter.
  12. Enjoy this soft pancake with dates syrup or cream cheese or Nutella

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

Beach Sundal with Masala Vadai Recipe | Beach Sundal Gravy with Masal vadai

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Beach sundal gravy is an amazing street food of Tamilnadu, India. Though there are n number dry sundals we make at home my heart always ask for this street food sundal gravy. If you are traveling Chennai this is one of the must-try street food in marina beach which is one of world’s longest beach. Marina beach is the best tourist attraction, be it a national holiday or not you will find this beach always filled with people and there are street food vendors who always make hot piping food.  My mouth is salivating writing this be it molaga bhaji, raw mango sprinkled with salt and red chilli pd, Corn, Hot peanuts sundal, thengai magai sundal, beach sundal are few of the street foods you can find. Today am here to share with one such very famous street food from Chennai which is beach sundal kozhambu or beach sundal gravy. These are technically not only found in the beach’s but found all over Chennai were small vendors sell these sundal, bhajis and vadas for an evening snack. These are made with white peas / white pattani, they are perfect to indulge on a rainy day with some masal vada crushed on them and some onions sprinkled over.

This is called beach sundal because they are most popular beach snack. As a chennaite, I have tasted these sundals with masala vada a lot of times. A vendor who was a family friend used to make this sundal on the same street I lived, they always made sure to crush some masala vada , Sprinkle some onions , coriander leaves and ompodi over this yummy gravy. Whenever we felt hungry in the evening my mom used to allow us to do takeout this yummy sundal which was just 10 Rs for 2 servings and we would relish them at home . On a rainy day, it is a wonderful scene to watch those steam flying away from the hot plate of sundal on the stove, in the tea stall some hot vadas are being fried , and the mesmerizing way the tea master pours the tea from one glass to other .. I enjoy all the little things happening  on a rainy day, in this busy world we forget to enjoy those little things. Me, my lil one and hubby make sure whenever it rains we sit on our patio and enjoy the rain thoroughly. Coming back to the recipe I tried to make these pattani sundal my way and they tasted delicious with that masala vadai. I have a masal vadai already posted and here is the Pattani sundal recipe..I am doing A-Z series for the mega-marathon this month. So for my Letter B I landed on to my home state Tamilnadu.

Do checkout my yesterdays post too where I posted My Letter A.

A for Andhra Lunch Menu and A for Alasanda Vada

B for Beach Sundal Gravy

 

 Ingredients

Dried white peas / Pattani – 1 cup
Tomato – 1 no Medium (hopped)
Onion – 1 no Medium(chopped)
Ginger garlic green chillies paste – 1 tbsp
Red chilli pd – 1 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1/2 tsp
Garam masala – 1/2 tsp
Fennel powder – 1/2 tsp
Oil – 2 tbsp
Salt to taste
For Topping
Masala Vada  (Recipe here)
Chopped Onions and Grated carrots
Chopped Coriander leaves
Ompodi

Method

  1. Soak the white pea in water overnight or 5-6 hours.
  2. You can either boil them in water or pressure cook them for 2 whistles.
    After the pressure releases drain the cooked peas .
  3. Grind onion and tomatoes in a mixture. and transfer them to a bowl.
    In a saucepan heat oil add the GGG paste saute them well.
  4. Add the onion tomato paste and saute them too till the raw smell goes off.
  5. Add the red chilli pd , turmeric pd, coriander pd, garam masala, fennel pd and mix them well.
    Cook the gravy till the oil separates and raw smell of the masala goes off.
  6. Add 1/2 of the cooked peas and some water to make the gravy thin.
  7. Let the gravy boil and combine well, add the remaining sundal and cook them for some more minutes till the consistency is slightly thick. This sundal is usually kept watery as it thickens up as it cools.
  8. Add some chopped coriander leaves and mix well.
  9. While plating don’t forget to crush some crispy vadas on the sundal gravy , some chopped onions, some coriander leaves and ompodi.

 


5.0 from 9 reviews
Beach Sundal with Masala Vadai
 
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Beach sundal gravy is a very popular street food made with dried white peas and is served with some crushed masala vadaion top.
Author:
Recipe type: Street Food Recipes
Cuisine: Tamilnadu Cuisine
Serves: 4
Ingredients
For Sundal Gravy
  • Dried white peas / Pattani - 1 cup
  • Tomato - 1 no Medium (hopped)
  • Onion - 1 no Medium(chopped)
  • Ginger garlic green chillies paste - 1 tbsp
  • Red chilli pd - 1 tsp
  • Turmeric pd - ¼ tsp
  • Coriander pd - ½ tsp
  • Garam masala - ½ tsp
  • Fennel powder - ½ tsp
  • Oil - 2 tbsp
  • Salt to taste
For Topping
  • Masala Vadai
  • Chopped Onions and Grated Carrots
  • Chopped Coriander leaves
  • Ompodi
Instructions
  1. Soak White peas/ Pattani overnight or for 5 to 6 hours.
  2. Drain the water and pressure cook them for 2 whistles.
  3. Grind onion and tomato to a smooth paste.
  4. In a saucepan heat oil add GGG paste and saute them well.
  5. Add the onion tomato paste and saute them for few minutes.
  6. Add Red chillipd, turmeric pd, coriander pd, garam masala, fennel pd and stir them well.
  7. Cook the gravy till the raw smell goes off and the oil separates.
  8. Add half the cooked pattani/ white peas Mix them well and add some water to make the gravy thin.
  9. Let the sundal boil well and add the rest of the sundal to the gravy.
  10. Add salt and boil the gravy well. The longer it boils it taste delicious.
  11. To plate in serve the sundal with some crushed masala vadai topped and some coriander and onion sprinkle over.

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Andhra Lunch Menu Ideas (No Onion No Garlic) | Alasanda Vada Recipe

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Today am here with a Lunch menu idea from Andhra the twist is with No onion or Garlic used. In Jain culture, we do follow no onion no garlic diet since I have already posted a jain thali last month ( with no onion no garlic)  I just wanted to try other Indian cuisine options and here I am with my first No onion no garlic meal in the series. I chose to make a hearty meal this weekend and made this Andhra special meal for our lunch. I planned 2 sides, 2 sides to go with rice, One variety rice, one starter and one fried sweet for this menu. With the ingredients available in my kitchen, I started cooking very late by 11.30 A.M and completed cooking by 1.30 P.M I was dragging like a sloth in the kitchen 😀 Oh yeah this was our Sunday meal. Sunday meals are always special as I try to cook at least 5-6 dishes in the thali, my hubby loves to try elaborate thali so I love to cook for him always.

 

We are a group of Bloggers doing mega marathon blogging this month. I am always happy and glad to participate in the blogging marathon, it is a food adventure which I and my family enjoy. I always try my best to plan my cooking ahead but it never happens, I call it adventurous for a reason as I cook on the same day or the before day of posting it is a real challenge to cook, photograph and post on the same day. I try my best to bring something new for the marathon and on my trying I have learned so many new cuisines. My hubby is so excited than me that am doing the marathon this month. On the other hand, I am getting the exam fever and so scared, wishing that I complete this marathon in a smooth way. I am doing 4 themes for this marathon so sprinkling all 4 themes in my A-Z series for 4 weeks.   I didn’t plan to make an Andhra meal, before I had another plan for the letter A but ended up making a mini thali menu again.

Andhra Pradesh Cuisine has rice and rice varieties for the main meal. The state is well known for its red chillies from guntur.I thought of including puliyohare which is an important festive food in Andhra. The puliyohare are made with green chillis in Andhra version.
The veg dishes includes Koora which is a lentil gravy, Saaru which is rasam,Pulusu is a tamarind and lentil stew, Vepudu is any kind of fry for side dish. I had shared an Andhra thali for mega marathon 4 years back for april bm again am starting the mega-marathon with an Andhra Lunch menu it was just a coincidence  :). Though Andhra and Telangana may have some recipes similar there is some difference in the ingredients used.

So here My A for Andhra Lunch Menu and A for Alasanda Vada 

Moving on to my Lunch menu :

  • Alasanda  Vada|Lobia beans Vada (Rayalaseema special)  -Appetizer 

  • Plain Rice and Puliyohare – Variety Rice

  •  Tomato paruppu- Side to go with Rice

  • Majjige Pulusu or (Saaru in karnataka)| Buttermilk rasam – side to go with Rice

  • Dondakaya Vepudu | Ivy gourd fry- Vegetable side dish

  • Kandagadda Vepudu | Yam fry-  Root vegetable side dish

  • Chandra kaanthalu  – A Festive sweet

My personal favorite was chandra kaanthalu this is very different fried sweet I have ever had with yellow moong dal. I enjoyed making them and they tasted so delicious. With only 3 simple ingredients used this sweet was my favorite and I was able add a sweet dish quickly to the menu. I saw this recipe in a Tv show and adapted the measurements according to us.

How I prepared this meal?

  1. I didn’t soak the lobia/ Black eyed peas beans (for vada) overnight so I did the quick soaking technique. Boiled some water and soaked the beans covered and rested it for about 2-3 hours till I finished my rest of the cooking.I also soaked some Moong dal for chandra kanthalu.
  2. I have a 4 stove kitchen range so it was a breeze for me still I tend to use only 2 at a time. In a pressure cooker cooked the paruppu/ Lentils and tomatoes and on the other had chopped the Dondakaya / Ivy gourd lengthwise.
  3. While I was chopping I also dry roasted some podi / powder to go in the puliyohare and a Peanut spice mix for Dondakaya.
  4. After dry roasting and chopping the veggie, I kept the dry roasted ingredients to cool and started peeling and chopping the yam.
  5. In the meantime opened the pressure cooker and mashed the dal and tomato.
  6. Made a tadka for the dal , poured it over and kept it boil for some time and continued Peeling and chopping the yam.
  7. In a pan made a tadka and threw in the Ivy gourd to saute and cook. Covered it and let it cook.
  8. In another pan filled it with water to boil and added some turmeric and salt for cooking the yam.
  9. Once the water started boiling threw in the yam for cooking and started grinding the dry roasted ingredients.
  10. Tomato paruppu was all boiled and ready, Ivy gourd was cooked so added the dry roasted peanut spice mix and sauteed it well for few mins and turned off the flame.
  11. Yam was cooked, drained the water and coated it with masala for tawa roasting.
  12. Churned some buttermilk , added some green chilli paste and prepared tadka .Keep it to boil in a low flame.
  13. Drained the Moong dal and ground it into a coarse paste. Lobia beans were soaked as well so drained and ground them too.
  14. Majjige saaru / buttermilk rasam was ready. In a saucepan kept oil to heat.
  15. At the same time drizzled oil in a tawa and started roasting the yam side by side.
  16. In a pan added some ghee and cooked the moong dal paste with constant stirring. Added some sugar and again stirred them till formed a lump. Transferred it to a greased plate and shaped them into rectangles, using a cookie cutter cut them into crescent shapes.
  17. Oil was hot fried the crescent-shaped 2 at a time. Meanwhile Chopped some cabbage , green chillies, ginger to go for the vada. Mixed all the ingredients for vada .
  18. Once I was done frying the chandra kanthalu I shaped the vadas and started frying them. Seeing me working Hubby offered me help with the dishes (I don’t use dishwasher. ) 😀 and he did the vacuum as well ( am blessed to have him beside me ).. I always love keeping my workspace clean, I try to clean while I cook so the dirty dishes don’t pile up but if I do an elaborate platter it does pile up sometimes . The OCD bug has passed to me from my hubby , he is one hygiene freak 😀 ..

I had some crazy idea of making all the Andhra dishes starting with letter A ( Letter A thali :D) but I didn’t plan well so went with this simple meal. I made sure I have at least one recipe from The Andhra menu to start with A so I chose to make this vada after googling all the possibilities as it was very similar to our very own masal vada but the only difference is making with beans. I always get tempted to add onion and garlic in any dish, this by itself is a challenge. I was skeptical about how the vadas would taste without onion so I replaced the onions with cabbage. They came out super crispy and they are perfect to indulge with spicy gravy.This vada is very popular in Rayalaseema region and is prepared with cow peas / Black eyed peas. This vada is enjoyed with some spicy gravy and traditionally chicken gravy. Some people even shape them Like medu vada , as I grounded the vada coarsely I flattened them up and fried. This vada is prepared for festivals like Sankranti, we at our home too make vada for Sankranti but this vada was a very new version for us. I always have hard time photographing a thali , it is so tough to keep everything in focus , I tried my best. Moving on to the recipe now.

Ingredients

Blacked Eyed Peas- 1 cup
Cabbage – 1/4 cup ( chopped)
Green chillies- 3 Nos
Ginger – 1 inch chopped
Fennel seeds – 1 tsp
Curry leaves – 1 sprig
Turmeric pd – a pinch
Salt to taste

Method

  1. Soak the black-eyed peas overnight or for 3-4 hours. As I said earlier I used the quick soaking method for the beans.
  2. Drain the water, and grind them coarse without adding water. Don’t get tempted to add water else your vada will have more moisture and will absorb more oil.
  3. Add chopped green chillies, ginger, cabbage, curry leaves and mix them well. As I was doing No onion No garlic theme I opted for cabbage else the traditional vadas are made with onion in them.
  4. Also add fennel seeds, Turmeric pd,salt and mix the vada batter well. Turmeric pd is optional if you are a person like me who loves the yellow inside in your vada then you can add them.
  5. Heat oil in a kadai or saucepan. Check the oil if it is hot by dropping a tiny piece of vada batter and it should sizzle up once you drop it.
  6. Divide them into equal sized balls, once the oil is hot flatten the ball in between your palm and slide them into the hot oil.You can grind the vada more and try to shape them like medu vada with a hole in the middle. As I had ground the batter a bit coarse I kept it flattened.
  7. You can fry 2-3 vadas at a time, so do the same for all the batter.Fry the vadas in medium flame as it will be uncooked from inside if you fry them in high.
  8. Serve the vada with any spicy curry or gravy. We enjoyed the vada as is but it will taste best with a spicy gravy .

 


5.0 from 12 reviews
Alasanda Vada Recipe
 
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Lobia | Blackeyed peas vada is a traditional recipe from Rayalaseema region in Andhra Pradesh. It is traditionally had with spicy gravy. Onions are added to the vada but I made them with cabbage.
Author:
Recipe type: Appetizer
Cuisine: Andhra Cuisine
Serves: 10
Ingredients
  • Blacked Eyed Peas- 1 cup
  • Cabbage - ¼ cup ( chopped)
  • Green chillies- 3 Nos
  • Ginger - 1 inch chopped
  • Fennel seeds - 1 tsp
  • Curry leaves - 1 sprig
  • Turmeric pd - a pinch
  • Salt to taste
  • Oil for frying
Instructions
  1. Soak the black-eyed peas overnight or for 3-4 hours.
  2. Drain the water, and grind them coarse without adding water.
  3. Add chopped green chillies, ginger, cabbage, curry leaves and mix them well.
  4. Also add fennel seeds, Turmeric pd,salt and mix the vada batter well.
  5. Heat oil in a kadai or saucepan.
  6. Divide them into equal sized balls, once the oil is hot flatten the ball in between your palm and slide them into the hot oil.
  7. You can fry 2-3 vadas at a time, so do the same for all the batter.
  8. Serve the vada with any spicy curry or gravy.

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Rose Peda Recipe | Rose Shaped Peda

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I am so excited to share this peda which I made it is a simple peda but I gave it a unique shape. I love to play with clay and the peda dough was perfect for me to play with it so made it more interesting by giving this simple peda a unique shape. I had this in mind to make different shaped sweets for so long if you follow my fb page or insta you will be knowing this picture of mine .

This is a sweets spread I made for 2016 diwali and it was loved by everyone so much. From then am loving to make different shaped sweets like store brought. “It doesn’t only look good but taste equally good” – this is what the feedback I got from the people who actually had these. So I am including one more to my collection of sweets today which is red rose peda. I made this keeping in mind of valentines day but never got to post it here. Simple ingredients used very easy to make peda but with a twist. I am happy to share these here. Thanks to  the theme I chose this week emptied 3 of my draft posts, hope  everyone liked it.

I remember making golap pithe for mega marathon and from then I had this idea of making some rose shaped sweets again and here I am with the recipe.

5.0 from 7 reviews
Rose Peda Recipe | Rose Shaped Peda
 
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An Innovative take on the usual peda , giving it a rose shape and flavor.
Author:
Recipe type: Sweets
Cuisine: Indian Cuisine
Serves: 8
Ingredients
  • Butter - 1 Stick
  • Condensed milk - 1 tin
  • Milk Powder - 2 cups
  • Rose essence - few drops
  • Red food color - few drops
  • Silver vrak- For garnish ( optional)
Instructions
  1. In a microwave-safe bowl take butter , melt it for 30 seconds.
  2. Add condensed milk, milk powder and mix it well with no lumps.
  3. Microwave this mixture for 3 minutes.Remove it after every 1-minute stir and microwave it again.
  4. After 3 minutes of cooking add red food color and rose essence to the mixture and combine it well .
  5. The peda mixture should come together and form a dough this is the right consistency.
  6. After the peda dough cools down completely, Pinch a small portion of the dough to make the bud.
  7. Take another small portion of the dough, make a ball and flatten it to form a petal.
  8. The top part of the petal should be thin.
  9. Stick this peda to the one side of the bud and keep continue wraping the petals around the bud till you are happy with your rose.
  10. Make as many roses possible with the peda dough.
  11. Garnish them with silver vrak.

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Malai Peda | Indian Sweets Recipe

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Making pedas takes a lot of patience but it is worth the patience ( especially when you make homemade khoa) and work after all you get to taste this melt in mouth peda which is heaven for the soul. I am here with yet another peda today, it is my version of malai peda. After I got to experiment a lot of peda’s , I came up with these white beauties, the challenge was keeping the pedas white which was the tricky part, though it doesn’t look pure white.  This peda turned so well and was really happy, the QC tester ( my H) also approved with double thumbs up so this has to be posted. Peda is my favorite Diwali sweet. In my childhood we used to wait for Diwali to get those delicious pedas, I used to admire the shape and the chakra designs on the peda it amazed me as a kid. Sometimes small things bring a lot of happiness, and little things matter a lot to me, hubby took this peda and the mango peda to the office and all his friends just enjoyed and showered me with compliments, glad to have such friends around who appreciate all the little things I do. I love making sweets a lot though I don’t have a sweet tooth, I am a spicy food lover. Moving on to the recipe now.


5.0 from 6 reviews
Malai Peda | Indian Sweets Recipe
 
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Malai peda is melt in mouth kind of sweet, which is milk based and takes patience to make them.
Author:
Recipe type: Sweets
Cuisine: Indian Cuisine
Serves: 10
Ingredients
  • Paneer - 1 cup
  • Milk- ¼ cup
  • Heavy Cream-1 cup
  • Sugar -1/4 cup
  • Sweetened Khoa - ½ cup
  • Cardamom pd - ¼ tsp
  • Slivered Pistachios and Rose petals - for garnish
Instructions
  1. In a mixie grind the paneer and milk mixture coarsely.
  2. Heat a pan and pour in the paneer and milk mixture.
  3. Add sweetened khoa, heavy cream, sugar, cardamom pd to it and stir constantly.
  4. In a medium flame cook the milk mixture till it reduces and leaves the sides of the pan.
  5. Turn off the heat and transfer the peda dough to a plate.
  6. Let it cool completely and then divide them into equal portion.
  7. Form a ball and then flatten them into disc shapes.
  8. Do the same for all the peda dough.
  9. Garnish them with pistachios and rose petals.


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Mango Peda| Indian Sweets Recipe

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I have been having this post in the draft from 2016 and it is high time I shared the recipe with you all. I love posting recipes or should say my experiments in the kitchen, It gives me more of a satisfaction and happiness. So here I am with a recipe I had experimented in my kitchen 2 years back but still, it is very close to my heart recipe. Summer means mangoes for every Indian out there. The only thing I love about summer is its seasonal fruits from muskmelon to mangoes. Mangoes are one of my fav and in my childhood, I and bro used to fight for the seed part as it had most of the flesh in it. In one such summer season, we found ripe, sweet, luscious mangoes and I planned to have some as is and some for experimenting a mango flavored peda. Yes, I am big time peda fan, and turning to be a  peda scientist now (my hubby says so) . After an amazing response to my blueberry peda , as promised am up with another fruit flavored peda.

The recipe was not meditated and it just happened, the outcome was soft and yummy pedas. I made these pedas for the popular Tamil magazine “Aval Kitchen” under North Indian sweets category for their November 2016 edition. Moving on to the recipe.


5.0 from 8 reviews
Mango Peda
 
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An Innovative peda with mango flavor added makes it look more vibrant and tastes just delicious.
Author:
Recipe type: Sweets
Cuisine: Indian
Serves: 15
Ingredients
  • Mango Puree- 1 cup
  • Milk powder- 1 cup
  • Heavy cream - 1 cup
  • Condensed Milk - ½ cup
  • Milk - ¼ cup
  • Butter- 4 tbsp
  • Saffron strands - few
Instructions
  1. Heat a saucepan, melt the butter in it.
  2. Add mango puree and bring to a boil.
  3. Now add heavy cream and milk.
  4. Add milk powder and stir them constantly without any lumps.
  5. After the milk powder is mixed well, add condensed milk
  6. Add the saffron and cook the mixture in low flame till it leaves the sides of pan and forms a mass.
  7. Turn off the heat, and transfer the mixture to a greased plate.
  8. Let the peda dough come to room temperature and cool completely.
  9. You can divide them to equal portions and shape them as you like.
  10. I shaped them the traditional way into disc shapes.
  11. You can use a toothpick or an embossed bottom of the glass to decorate the peda. I used the traditional press.
  12. Garnish them with saffron on top.

P.S Please if you want to feature this Recipe feel free to contact me. Would not Recommend copy-pasting the Images or the recipe.

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Crescione | Italian Stuffed Flatbread

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I wanted to do a flatbread series on my blog for so long and when I saw stuffed flatbreads as one of the themes I was sure to do it for BM. I made an Armenian bread  – Jingalov and Trini Dhal Poori Roti for my day 1 and 2. I planned some other bread for day 3 but couldn’t make it so opted for a simple bread. I love Italian breads and this stuffed bread was on my to-do list. Crescione is a flatbread dumpling filled with tomato, mozzarella, Spinach, onion, sausages and many more variations. Padina and Crescione are very famous Italian street food breads, Padina is made like pita and veggies and meat are sandwiched in them after the bread is made whereas Crescione is stuffed and then cooked. Both the bread are made with the same dough.Traditionally the dough is made with lard ( pigs fat) but some even make it with olive oil so I went ahead with the oil version.

This is another amazing flatbread am glad I tried and happy to post it here. My hubby and daughter gave a big thumbs up and they loved it. The Tomato Mozzarella version was greatly loved. I made one crescione with spinach filling and it was good as well but the Cheese version was loved more. I took very little time to photograph as it was getting dark almost, hope you like them virtually. Sometimes I feel nothing to write about the dish and let everyone see for themselves and decide, this is one such day being lost for words. I will move on to the recipe quickly.


4.9 from 7 reviews
Crescione | Italian Stuffed Flatbread
 
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Crescione is an Italian stuffed flatbread which is a most popular street food. It can be filled with herbs, tomato, mozzarella and many more ingredients.
Author:
Recipe type: Stuffed Flatbread
Cuisine: Italian Cuisine
Serves: 5
Ingredients
For Dough
  • All Purpose Flour - 2½ cup
  • Olive Oil - ¼ cup
  • Baking soda - 1 tsp
  • Salt to taste
For Filling
  • Tomato -2 Nos Medium size
  • Mozarella - 1 cup ( shredded)
  • Oregano - ¼ tsp
  • Chilli flakes as needed
  • Olive oil - 2tsp
  • Spinach - 1 cup
  • Onion - 3 tbsp (chopped)
  • Pepper as needed
  • Salt to taste
Instructions
To Make The Filling
Tomato Mozzarella Filling
  1. Grind the tomatoes in a mixture still smooth paste.
  2. In a pan heat oil add the ground tomato puree, oregano, pepper pd, Chilli flakes, salt and let them cook.
  3. Cook till the raw smell goes off and the puree gets condensed a bit.
  4. Remove from heat and let it cool completely
Spinach Onion Filling
  1. In a pan heat oil and the chopped onions and saute them till translucent.
  2. Add the washed spinach and look them till they shrink and al dente
  3. Add salt and pepper pd to season.
To Proceed
  1. In a glass of water melt the salt as needed to make the dough.
  2. In a bowl take the flour, add oil, baking soda and the salt water to the dough.
  3. Mix the well and knead them to till all the flour combines and forms a smooth dough.
  4. Cover and let the dough rest for 30 mins.
  5. Divide the dough into equal parts and start rolling the dough with a rolling pin.
  6. Roll the dough thin and dust very little flour.In the half part of the rolled dough spread the tomato filling and top it with mozzarella.
  7. Brush some water in the corners of the circle and fold the other half side on top of the filling.
  8. Press the corners of the crescent-shaped bread with the prongs of the fork. Make sure the filling doesn't leak out.
  9. Heat a Testo/ Tawa and place the prepared crescione carefully to cook.
  10. Let it cook on one side and then flip it and cook on the other side.
  11. Cook in medium heat so that the cheese inside gets nicely melted. If cooked in high heat the outer part might cook quickly leaving the inner part uncooked.
  12. Do the same with rest of the dough and fill the spinach filling the same way.
  13. They taste perfect as is but if you want you can enjoy them with ketchup.

 

Trini Dhal Poori Roti with Curry Channa Aloo ~Trinidad Recipes

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I have always felt amazed how some of the recipes around the world are very similar to Indian versions, but the origin of the food is not clearly informed in some cuisines.  Some recipes may have different names but have similar method or variation of it. As I am very close to Indian cuisine I might feel it very similar to my cuisine but think about the people who follow other cuisines they would never like their cuisine to be compared with Indian as it might have little or more difference in the method or ingredients used. One such cuisine is Trinidad cuisine which is one of the cuisines from the Caribbean Island. Trinidad and Tobago are two islands which have a blend of African, Amerindian, French, Creole, Indian and Spanish cuisines. Trinidad and Tobago is the largest island in the southern part of Caribbean. This Island has its diverse culture and is sometimes referred to as “Rainbow Island” for its food has all colors added. The Blending of culture is clearly seen in all the dishes in this cuisine, and so I chose to make a dish which is very similar to Indian from this cuisine.

Paratha roti is a very traditional Trinidadian dish which is also called as ” Buss Up Shut” which means “Busted up shirt” which literally means Crispy Parathas is made and broken to pieces before serving them with some curry. Along with paratha roti ,Dhal poori, Dosti and Sada are the most famous Trinidadian bread which has some Indian influence. You can get very familiar with Trinidadian breads and curries very easily as it has a lot of similarity with Indian cuisine. Today I am sharing Dhal poori roti recipes here. Dhal poori roti is a stuffed Trinidadian bread traditionally stuffed with yellow split peas dhal which cooked and milled in the miller with garlic and chilli to powder and stuffed in the roti. Some recipe calls for chandon beni which is a kind of similar to cilantro but I haven’t added it in this recipe..I also made a Tirini curry to go with dhal poori.. This dhal poori can be wrapped with a curry and enjoyed like a burrito or you can just have it curry on side. Curry Channa aloo is a delicious trini curry which also resembles Indian curry with a different method and spices used. In Trini cuisine, Madras curry powder is used much in place of our red chilli pd and coriander pd. I made Homemade madras powder curry for this curry and it was so yummy with dhal poori.I will share the curry recipe some other day, Moving on to the recipe , I have adapted the recipe from here.


5.0 from 5 reviews
Trini Dhal Poori Roti with Curry Channa Aloo ~Trinidad Recipes
 
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Dhal poori is a stuffed roti from Trinidad cuisine which is made from yellow split peas.These can be had with curry as is or can be wrapped with the curry and served. Curry channa goes very well with this stuffed flatbread.
Author:
Recipe type: Stuffed Flatbreads
Cuisine: Trinidad Cuisine
Serves: 5
Ingredients
  • All-purpose Flour - 3 cups
  • Baking pd - 1 tbsp
  • Salt to taste
  • Yellow split peas - 1 cup
  • Garlic - 3 cloves
  • Green chillies - 3 -4 ( as needed)
  • Cumin Pd / Jeera- 2 tsp
  • Salt to taste
  • Water as needed
Instructions
  1. In a take the yellow split add adequate water to cook the dhal.
  2. Add turmeric to the split peas while it cooks.
  3. Cook them till when you pinch the dhal in between your fingers they should crumble like a powder.Don't overcook the split peas till they are mushy.
  4. Once the peas are cooked drain the water and let them cook a bit.
  5. Add garlic, salt, green chillies, jeera pd to the dhal.
  6. I used a blender to blend the dhal if you own a hand mill you can grind the dhal in it.Grind it into a fine powder and set aside.
  7. In a bowl take the flour, salt, baking pd and Mix it well.
  8. Add water little by little to make a smooth and soft dough.
  9. Cover and rest the dough for 15 mins.
  10. Divide the dough into equal sized balls and flatten the balls to disc with your fingers.
  11. Fill a handful of dhal stuffing into the flattened disc and seal the corners, keep pressing the stuffing in.
  12. Pinch and seal the dough well else it will spill out.
  13. Press as roll them with a rolling pin to a thin roti
  14. Heat a skillet or tawa place the rolled roti and cook them both sides till you see brown spots.
  15. Drizzle some ghee while cooking the roti. Air bubbles will inflate the roti.
  16. Wrap the roti with some curry or enjoy the roti as is with curry. We enjoyed our dhal poori with curry channa aloo.


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Jingalov Hats ( Zhingyalov Hats)| Armenian Stuffed Flatbread~Stuffed Flatbread Recipes

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I love trying different cuisines and so am landing on to Armenian cuisine today. I tried this deliciously stuffed flatbread which is very popular bread in Armenia and mainly from the Republic of Artsakh which is a province of Armenia. Armenians are spread all over the world there are Lebanese Armenians, Persian Armenians and many more .. The cuisine has some Russian and European influence in it and that’s why it is simple to make and has subtle flavors I guess.  The ingredients used are fresh and they don’t believe in adding up excessive flavors or spices to the dish. Sometimes keeping it simple makes sense. I just followed the traditional way of making this stuffed bread with the herbs available in my kitchen. These breads can be loaded with lot more herbs like fresh oregano, sage, basil, lettuce or chard any number of  greens will work wonders making the dish more healthy and flavorful. You can even choose and add up to 20 different types of herbs for the filling. I didn’t want to go crazy so chose only 3 herbs which we use in daily basis. The name is so catchy when I served this hubby started asking me what is the name again n again 😀

I chose to do stuffed bread theme for this week so that I get a chance to read and research more about bread all over the world, I came across so many new and different breads, some were very similar to our Indian bread and some had very interesting stuffing in them. Like everyone, I came across the Turkish golzeme and had a plan to make them for my first day but after seeing so many yummy versions of golzeme from blogging marathon, I thought it might be boring if do same … I have already made Afghani bolani for the mega marathon so didn’t want to repeat it again. Finally, after all that possible research about stuffed bread, I chose this amazing  Armenian bread which is nothing but lavash bread filled with herbs. This one was easy to make though shaping the bread seemed complicated, it is supposed to look rustic. The nice leaf shaped bread stuffed with herbs had such amazing flavors in it , which I had some more herbs to add in. I used cilantro, mint, and spinach which is normally found in any Indian kitchen, but traditionally you can add fresh oregano, dill, parsley, chard or sage.Any greens would make delicious Jingalov hats. Do check the video for sealing the bread here. Lets move to the recipe.

This bread is very much similar to lavash bread with stuffing. The dough is rolled as thin as possble. Make a pliable dough.

I tried my best to roll them thin as possible, if you can roll them thin the bread will taste the best and you can see the green stuffing through the bread.

This is the best part of making this bread the stuffing comes in and you need to seal the bread. I think sealing this thin sheet of bread is a task. Do check the video I mentioned earlier to see how to seal the bread.

I made it super long 😛 it is not perfectly shaped but I tried my best.

 

4.9 from 7 reviews
Jingalov Hats| Armenian Stuffed Flatbread~Stuffed Flatbread Recipes
 
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Jingalov hats is a popular Armenian herb stuffed flatbread mainly from the Republic of Artsakh.
Author:
Recipe type: Stuffed Flatbread
Cuisine: Armenian
Serves: 4
Ingredients
For Dough
  • All-purpose flour - 2½ cup
  • salt to taste
  • Olive oil - 1 tbsp
  • Water as needed
For Filling
  • Herbs ( equal measure of spinach, mint, coriander)- 3 cups
  • Olive oil - To Drizzle
  • Salt as needed
  • Pepper pd - ¼ tsp
Instructions
  1. Wash and chop the spinach , mint and cilatro in a bowl. Drizzle some olive oil.
  2. Add salt and pepper, mix and set aside.
  3. In a bowl mix flour,salt,olive oil, water and form a pilable dough.
  4. Divide the dough to equal balls, take a ball and roll it in floured surface into a thin rectangle or oval shape.
  5. It is ok if the shape is not perfect.
  6. Place the herbs filling in the middle of the rolled dough and start sealing the corners from left to right starting from the middle. Do chk the video for how to roll and seal the bread.
  7. Heat a skillet and place the stuffed bread on it to cook. Brush some olive oil while cooking.
  8. Cook on one side till you see brown spots and then flip and cook on the other sides.
  9. Enjoy them warm. Break the bread into half put a piece of butter into the filling part. Let it melt and relish.


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