by Pallavi Purani

bread

Bread Upma

Bread Upma

There is a constant war between the bread and the masala while making the bread upma. The masala should not be too wet and bread should not be too fresh. After trial and error I have found a few tricks that help me make the prefect version.

Paneer Methi Paratha – Cottage Cheese Fenugreek Leaves Flatbread

Paneer Methi Paratha – Cottage Cheese Fenugreek Leaves Flatbread

My earliest memories of food have been with Parathas, All sorts, aalu, mooli, gobhi, paneer, missi roti, dal paratha, leftovers paratha… Oh so many.

Whole Wheat Focaccia

Whole Wheat Focaccia

I have a die hard fan of focaccia’s. I have been trying different versions of it but I guess I landed on a recipe that works out the best for me.

Panch Phoran Naan

Panch Phoran Naan

My most favorite spice mix is Panch phoran. It is Bengali spice mix and makes for the most flavorful tadka. It contains 5 spices, namely:  fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. I use it in a lot of dishes so why not naan too. 🙂

Sprouts Paratha

Sprouts Paratha

I for one cannot eat the sprouts raw. Ackkhhhhh….. Hence I find ways to conceal it in the food 🙂

Sheermal

Sheermal

Sheermal is a saffron flavored sweet flat bread. It is full if nice things like ghee, milk and saffron <3 An Absolute pleasure on the table.

White Bread- Tangzhong method

White Bread- Tangzhong method

Oh Baking partners never fail to surprise me. They make me make bread at home. It was such a masterpiece. Soft, wholesome and very yumm.

Spaghetti Stuffed Bread

Spaghetti Stuffed Bread

BM#26 brought with it some really really interesting topics. I chose the theme cook 3 dishes for 3 different courses with 1 ingredient. Phew…I have chosen Pasta as the ingredient.

Khakra- Crispy flat bread

Khakra- Crispy flat bread

For this month’s Daring Kitchen challenge, Sarah gave us crispy crackers and flatbreads as a challenge.

Methi na Dhebra

Methi na Dhebra

We all know what theplas are. Well dhebras are healthier second name for the same thing. Why do I call it healthier is because it uses Black Millet Flour or Bajra Flour.