Sourdough Whole Wheat Flatbreads #BreadBakers

In Indian kitchen's flatbread is a must with every meal. Karen is hosting this month's event for Bread Baker and gave us this theme"Breads with levain (sourdough), biga, poolish, soakers, etc.". Since Flatbread is a must in our house daily, I decided to make flat bread with my sourdough starter. This sourdough bread has an excellent flavor and the smells awesome. Sourdough takes a long time to rise so, if,  you plan to make it for morning breakfast then it should be kneaded the previous night and left in the fridge to rise, next morning your can make them in a jiffy for breakfast.
I kneaded this dough at 09.30 am and covered in a container and let if on my kitchen counter for two hours then refrigerated it.  Made the flatbreads in the night at 7.30 pm. Although these will not puff like the normal chapatti, but, they will taste awesome and all will definitely enjoy the taste and flavor.

I have used freshly ground home made whole wheat flour with salt and active sourdough starter. Usually, never add oil for kneading for flat breads. I, brush them with desi ghee when they are baked. If, you wish can add oil while kneading as you usually knead your chapatti dough. The most important is to see that your sourdough is active. This dough is on the moist and sticky side, rolling it into a flatbread requires a little extra flour.

These are cooked on the stove top in a flat skillet, because of the sourdough they get a lovely pattern of browned spots.

3 Cups Heaped Whole Wheat Flour
1/2 Teaspoon Sea salt
1/2 Cup Active Sourdough starter
1 to 1.1/3 Cup Water
2 Tablespoons Oil  - optional
Dry Flour as required for rolling

Desi ghee for brushing


In a food processor , add  flour with the salt and pulse it for a minute. Add the sourdough starter,  and again run it for a minute, then from the funnel add water,  little at time as the processor is running, till it form a soft and sticky dough.

Oil the work surface  and with a dough scraper take all the dough on to the work surface and with the scraper just turn the dough dusting it with little flour for 10 to 15 turns till it form a smooth dough.  Oil a bowl and keep the dough in it, let is rest covered for 2 hours  on your kitchen counter and then refrigerate it for at least 8 hours or till it rises .  
After the dough has risen, punch it down and place on a lightly oiled counter. Divide the dough into 6 to 8  equal pieces, and with oiled hands, form each piece into a ball. Rest the dough for at least an hour I kept it for  2 hours.
 Then dust the work surface with dry flour and roll each ball into a round flatbread / chapatti.  Keep this covered on a dusted surface and roll rest of the balls into flatbread /chapatti.  When all are rolled then heat a  skillet/ tava, over medium low heat.

Place the first rolled flatbread  on the hot skillet and allow to cook on the first side for about two minutes, or until it no longer looks moist on top. Flip the bread over, and cook on medium high  until  brown spots appear. Filp again and press it with a dry cloth so that it starts to puff and brown spots appear on this side too.   Take it out on to a dry cloth or 
 tea towel and brush it with ghee or butter cover and keep aside till rest of the flatbreads have baked. 
Serve and enjoy with any vegetable or gravy dish!

Labels : Flatbread, Sourdough, Bread Bakers, Whole Wheat, Healthy, Breads
See what our other Bakers have baked for this event.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

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Healthy Granola Cakes #FoodieExtravaganza

This month our Host Caroline Williams, for this month's Foodie Extravaganza, choose the theme "Nuts " . Made these Healthy Garnola Cakes for my daugther to snack whenever she does not have time to have a proper breakfast.

A granola taste and texture in a form of a healthy cake! These baked cakes are perfect for a diet plan or after a gym work, or, even perfect to have as a healthy snack. The granola cakes are made of oats, nuts and dried fruits.


60 Grams Almonds - sliced
60 Grams Golden Raisins
60 Grams Melond Seeds
60 Grams Apricots - chopped
60 Grams All Purpose Flour
60 Grams Oats
2 Tablespoons Heaped Honey
4 Tablespoons Apple Sauce
1.1/2 Tablespoons Olive Oil


Preheat the oven to 180 degrees.
Line and grease a baking tray.
Mix all of the ingredients together and form into thin small cakes. Arrange in the prepared tray and bake for 25 minutes.
Cool and store in an airtight container. Enjoy whenever hungry ... happy and healthy eating!

Labels : Granola Cakes, Baked, Oats, Melon seeds, Apple Sauce, Honey, Olive Oil, Apricots, Golden Raisins, Almond, Foodie Extravaganza Party, Healthy snacks

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other nuts recipes for today's Foodie Extravaganza hosted by Caroline's Cooking:

Barberry Pistachio Saffron Rice by Food Lust People Love
Canadian Pecan Butter Tarts by Tara’s Multicultural Table
Healthy Granola Cakes by Sneha’s Recipes
Pecan Chicken by Family Around The Table
Pumpkin Nut Braid by Passion Kneaded
Pumpkin-Nut Crumble Cake by Hardly A Goddess
Pumpkin Praline Cheesecake by A Day in the Life on the Farm
Walnut Sauce by Caroline’s Cooking

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Grilled Sumac Chicken - Middle Eastern Cuisine

Sumac is a very unique spice- there is nothing else like it, and it’s hard to substitute because nothing else really comes close in terms of flavor. It's traditionally used in Middle Eastern cuisine, added to everything from meat rubs and kebabs,  to yogurt dips giving dishes a unique brightness, flavor and color. 

Serves 4
2 Chicken Thigh and Leg with skin
2 Tablespoons Heaped  Lemon Juice
1 Teaspoon Heaped Sumac
2 Tablespoon Olive Oil
1 Teaspoon Level Salt
1/2 Teaspoon Ginger Garlic Paste

Wash and pat dry the chicken with a kitchen towel. Give slits on the thigh and leg. I, have given the cut by lifting the skin and on the flesh.
Mix all the  ingredients well, apply this paste to the chicken legs and rub it into the cuts also well. Cover and keep it to marinate at least for 4 hours. I kept it overnight in the refrigerator.  Next day, heat a grill pan , place the chicken into the pan on high flame brown it on both sides, then add the remaining marinade,. cover the pan and cook on low flame till the chicken is done. 
When the chicken is done open the pan and again on high flame dry up all the marinade so that the chicken get the color.  Before serving take a aluminium foil and wrap it round the later part of the leg.
Serve with sumac flavored potato wedges or sauted peppers or with a rice pulao and a leafy green salad. . This Grilled Sumac chicken is juicy, flavorful and delicious... so very yum..

My Notes 
A whole chicken is quartered. You can also use skin on, bone in chicken thighs or breasts for this too…just remember to adjust cooking time.
The chicken with skin when grilled remains juicy, hence,  would suggest that you use it with the skin.

Labels : Chicken, Kebabs, Sumac, Grilled, Middle Eastern, Healthy, Gluten free

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Persimmon Pudding Cake #BundtBakers

This is a Japanese Persimmon fruit, it also grows in India and it's called by different names here some call it Japani, and some Amarphal or a wild ripe mango, Aambarella. In India this fruit is mostly used for medicinal purpose in Ayurveda and many do not think that this an edible or tasty fruit.
 Persimmon is a delicious and pulpy fruit. We enjoy  eating this fruit. 
I made this delicious pudding cake with it. The fruit was very sweet hence the cake too became a little more sweet, if you are planning to make this Persimmon Pudding Cake then I, would suggest you reduce the sugar by 1/4 Cup each that is 3/4 Cup each brown and white sugar, as the pudding cake cools it tends to become even more sweeter.
Sent part of this cake to my friend too next day, who felt that it was too sweet. My husband and daughter simply enjoyed this pudding cake and were asking for more. Will definitely make it again.
 This pudding cake freezes well , pack it in pieces that you would like to have at a time, in zip lock bags. To reheat it place it in the microwave for a minute on high power and you can enjoy a fresh cake. 

Our host for this month’s Bundt Bakers is Wendy of A Day in the Life on the Farm . The theme is ‘Back to School Bundts ’ where in she asked us to bake a bundt that is easy to slice and freeze, perfect to take along for lunches throughout the month. This pudding cake fits perfectly into today’s theme.

1.1/2 Cups Persimmon Pulp 
60 Grams  Butter -  melted  - I used salted
2 Large Eggs 
1 Cup White Sugar 
1 Cup Brown sugar 
1 Teaspoon Vanilla essence
220 Grams  All  Purpose Flour 
2 Teaspoons Baking powder  
1 Teaspoon Cinnamon powder -  
1 Cup Chopped Mixed Nuts - (optional) . 


Preheat oven to 180 degrees and grease a bundt  mold. 

Melt the butter and keep it aside to cool.
Pulse the persimmon pulp  in a blender, along with the skin for just a minute.  Measure 1.1/2 cups.  Do not over puree it.
Sift flour, baking powder and cinnamon into a large bowl. Set aside. 
In a  bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in nuts. 
Spread onto prepared bundt pan and bake for 55- 60 minutes or until a toothpick inserted into the center comes  with some crumbs.  This is a pudding cake so it well be slightly wet in the center. When cooled  un-mold and dust it with icing sugar.
Enjoy with a scoop of vanilla ice cream or whipped cream. We had with none, just enjoyed it plain.

My Notes

If you are using unsalted butter then add a pinch of  salt.

For the mixed nuts,  I, used walnuts, cashewnuts and almonds.  You can use any one nut.  That's your choice.

Labels :  Persimmon Fruit, Pudding cake, Cakes, Cinnamon, Cashewnuts, Almond, Walnuts, Bundt Bakers

Check out all of the recipes our Bundt Bakers are sharing today.

Applesauce Bundt Cake from I love bundt cakes
Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Brown Sugar Banana Bundt Cake from Food Lust People Love
Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
Morning Glory Bundt Cake with Yogurt & Granola Topping from All That's Left Are The Crumbs
Peanut Butter and Jam Bundt Cake from The Queen of Scones
Persimmon Pudding Cake from Sneha's Recipe
Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
Sesame Seed Bundt Cake from Katin špajz
Twinkie Bundt Cake from A Day in the Life on the Farm
Zebra Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

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Anday Aur Subzi Pulao - Pressure Cooker Method

This Anday Aur Subzi Pulao / Egg & Vegetable Pulao is quick and easy to make. I have made this in the pressure cooker. Takes great and quick to make, a complete meal or what you could say is a One Dish Meal. Healthy and filling with all the required nutrients.


2 Cups  Rice - washed and soaked for at least 30 minutes
1 Tablespoon Garlic Paste - mixed with 2 tablespoons water
2 Medium Onions - chopped
1 Large Capsicum
1 Cup French Bean
2 Potatoes - cubed
2 Carrots- cubed
1½ Teaspoon Red Chili Powder or according to taste
2 Green Chilies -slit or cut into big pieces
2 Tomatoes - chopped
4 Eggs - washed cleaned
1/2 Teaspoon Salt or to taste
2 Veg Soup Cubes
1/3 Cup Oil
1 Tablespoon Ghee
Whole Spice Mix
2 Green Cardamons
1 Brown Cardamon
4 Cloves
5 Black Peppercorns
1 Bay Leaf
1 Cinnamon Stick

Heat oil and ghee in a pressure pan add garlic paste and saute till it dries then add the onion fry till light golden. Add whole spices with chopped tomatoes, salt, soup cubes, chilies powder and green chilies, fry for a minute. Add all the chopped vegetables, saute for 2 minutes. 
Then add in the soaked and drained rice. Fry the rice for 2 minutes. Add 3 cups water, bringing it to rolling boil. Give it a light stir, place the eggs to top.  Cover with the pressure cooker lid, on high flame take 2 whistles. Switch off the flame, keep it covered till the cooker has cooled down or when ready to serve. Remove the shell of the eggs, cut them.   Serve hot with garnished with eggs.
Labels : Rice, Vegetables, Egg, Healthy, Pressure Cooker, One Dish Meal, One Pan Dinners

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