Its ages since I blogged continuously .  .. hope to continue this mojo... okay coming back the last in the 3 Back to Back Series is Honey Bun.. I dont know what to name it really blank.. Its just another version of Bun Butter Jam. This sandwich is my hubby's favorite. I am not too fond of honey but hubby is just the opposite.. he is super fond of it. this recipe is his actually. 


  While  making the other two sandwiches made this one too and thought why not blog it.. Sorry for the bad photo was running out of time.. clicked this pic with 15 minutes in hand to drop the kids to school. This completes my first back to back series..  easy sandwiches.  All three are super easy to make and perfect for brekkie or to pack in lunch boxes..  lets hop to the recipe straight

You Need:

 Bun
Butter ( salted / Unsalted)
Honey

Preparation:

Slice  the bun in two halves.
Spread butter on both sides.
Drizzle honey on top.
Sandwich them. Slice and serve

                                  from left: Bun Butter Jam , Cream Bun, Honey Bun

Check out the previous 2 post here and here

So the second one in the 3 Back to Back series-- Easy Sandwiches is our very own Bun Butter Jam. Like the PBJ sandwich is famous in the west.. this is our favorite BBJ..  I love it and I doubt if there would be any who does not like it..  Usually I make sandwiches for my kids tiffin and sometimes for hubby too.. otherwise he prefers typical South Indian Brekkie. So sandwiches according to their taste.. hopefully in sha allah will blog on  the different sandwiches in the near future.





    Coming back to the recipe .. its simple and easy to make a no sweat recipe. 3 ingredients .. Bun Butter and Jam.. Sweet with a tinge of saltiness to balance the palette.. hmmm effect of watching masterchef😬. I love Amul Butter .. Utterly Butterly delicious... spending the childhood in India I am addicted to Amul Butter.. Even after coming to gulf I never miss to buy Amul Butter for sandwiches and Pav. nothing can match the flavour i believe..   So my recipe has a tinge of saltiness to it but you can use any butter .. salted or unsalted to your liking.
For this recipe I have used mini milk samona or hot dog buns.. you can also use regular buns or bread too. 



You Need:

Bun
Butter
Strawberry Jam

Preparation:

Slice the bun into two halves.
Spread butter on one side.
Spread jam on the other .
Sandwich them .. Slice and serve.


See the first one of the 3 back to back series here

Blogging with break gives the writer's block.. and I am stuck at what to write.. hmmm.. life has been crazily busy alhamdulillah.. school pick up and drop, after school hours and my mornings go busy with fitness classes and to add to it my home baking.. so blogging has taken a back seat.. but when Rafeeda gave the topic for this month's Muslim Food Bloggers Challenge  I badly wanted to participate as the topic was something that we do in our routine life : BACK TO SCHOOL: LUNCH BOX IDEAS.  but the hitch for me was to click a proper pic in the crazy morning time.. 

This is our plain old Parantha with a new name and twist. Actually came up with this recipe when I had to submit a new recipe for a local newspaper here in Qatar. Adding roasted garlic to the aloo parantha gave a very beautiful aroma and very enjoyable to eat too. Those who dislike garlic flavor can omit and continue making them as regular ones.



You need:

For Parantha:

Wheat flour        2 cups + extra for rolling
Salt                    1/2 tsp
Oil                      1 tsp
Ghee                  3-4 tbsp for frying

For Stuffing:

Medium sized potato            2 nos (boiled)
Garlic cloves(big)                 4 nos
Coriander leaves                  1/4 cup
Green chilli                          2-3 nos
Onion( medium)                   1 nos
Salt                                      1/2 tsp
Lemon juice                         1 tbsp
Oil                                        1/2 tsp



Preparation:

For Stuffing:

Chop the garlic finely and fry them in 1/2 tsp oil till golden brown.
Peel the potato skin.
In the food processor first add onion, chilli and coriander leaves and pulse till they are finelt chopped for about a minute.
Then add the potatoes, roasted garlic, salt, lemon juice and pulse them for a minute or two till they are thoroughly mixed.
Take care not to make them mushy.
Divide them into 10 equal parts.

For Parantha:

In a big bowl add flour, salt and oil , mix together. Now add enough water and knead them to a soft dough.
Cover the dough with a wet tea towel allow to rest for an hour.
Knead the dough again and divide them into 10 equal parts.
Dip the dough in dry flour and roll them into 4" inches circle keping the edges thin and inside thick, place a portion of the stuffing in the center and close the dough leaving no gap.
Repeat the process for the rest of the dough.
Now heat a tawa or a skillet.
Gently roll out the dough in to a circle about 7-8" by dusting little flour.
Don't  give too much pressure or you will tear the dough.
Place the parantha on a hot tawa and drizzle little ghee and cook them on both sides.
Slightly crisp and golden on both sides.
Serve hot Parantha with yoghurt and pickle

Khubz is the most common staple food in the Arab world. They are made with all purpose flour or with wheat flour. They are served with roasted chicken , hummus, baba ganoush, mouttabal, etc. They make a very simple meal in our house with home made shawarma, hummus, garlic dip n fatoush. The khubz is baked in a very hot oven, n by following this recipe from  Arabic Bites I got a perfect Khubz with a beautiful pocket inside. Sending this Khubz to AWED- KSA guest hosted here event by DK

Arabic Dinner- Khubz, Shawarma, Fatoush, Hummus,Garlic Dip n Muhallebi

                                

You need:


All purpose flour                 500gms
Milk Powder                      4tbsp
Sugar                                 4tbsp
Oil                                     4tbsp
Instant Yeast                      1tbsp
Baking Powder                   1tbsp
Salt                                     1tsp
Water                                 1 1/2cup



Preparation:


Warm the water n add in the yeast n sugar.
Mix the rest of the ingredients n add water and knead them well to a soft dough.
Keep them covered in a warm place for an hour till the dough has doubled.
Divide them into 12 equal parts n Roll them into 20cm round.
Preheat the oven to 240*c n bake them one by one for about 2 minutes for each khubz.
Dont bake them for more than a minute on each side, coz they will puff up within a minute, if you bake them longer they will turn hard.
Serve them hot



Also sending Fatoush to AWED-KSA event by DK

 Again server down n wasnt able to blog for two days! thank god the problem is over, Today is a special chappati made for my junior who always makes a big fuss when it comes to eating vegetables. Always have to try to new ways to make him eat veggies, Bought some beets this week n was thinking as what to do, then thought why not try making Chappati. Grated beet, added flour spiced with nigella n jeera seeds, n made chappati. Was very happy with my invention coz my son enjoyed having his red chappati very much. Served with mixed lentils curry it was a super combo, my next post is the recipe for the curry only. Sending them to Healing foods- Beetroot guest hosted by Priya Mitharwal event by Siri and to
Only- Low oil/ low Calorie again guest hosted by Priya Mitharwal  event by  Pari and finally to
CWS- Nigella Seeds  guest hosted by Umm Mymoonah event by Priya



You need:

Whole Wheat Flour                   2 teacups
Beetroot (finely shredded)          1/2 teacup
Nigella seed                               1tsp
Jeera                                          1/2tsp
Chilli paste                                  1/2tbsp
Salt
Oil(optional)    

                              

Preparation:
Dry roast nigella seed n jeera for a minute.
Mix the flour, salt, beet, nigella seed, jeera,chilli paste together. Add enough water to form a soft dough.
Divide them into 12 equal portions, rest them for 1/2n hour.
Roll them out into thin chappatis n cook them on both sides on hot tawa.
If you want drizzle 1/2 tsp oil around the edges.
Serve hot with Curry

Again a sprouted dosai, this is more or less like Pesaratu  but its made with sprouted moong beans rather than with soaked moong dhal, Again this doesnt need any fermenting n goes well with chutney n Sambar.
Sending them to Priya's CWS- Fennel seeds




You need:
Sprouted moong           1 1/2cup
Rice                             1/2cup
Ginger                          1"piece
Fennel seed                  1tsp
Jeera                            1tsp
Green chilli                   2nos
Salt
Oil

Preparation:
Wash n Soak the Rice for 2 hours n grind to a fine batter with the rest of the ingredients except oil.
Heat the Tawa n pour a laddleful of batter n spread to a thin pancake. Drizzle oil around the sides.
Cook on both sides till they are cooked crisp on the corners.
Serve hot with Chutney n Sambar

This Dosai is very easy to prepare n needs no fermentation  you just need to sprout the beans, soak the rice  grind n make dosas. This dosai is very lavorful with jeera, fennel n peppercorns along with onion n ginger n garlic. If You just keep the batter for 1/2n hour n make dosas they would be really crispy. Serve them along with Coconut chutney. Try this healthy dosa you will surely like them. If you are  making for kids drizzle with ghee instead of oil. here I ve used a mixture of ghee n oil. Prepared this dosa for Priya's Lets Sprout event but wasnt able to post it but luckily sending them to Priya's other event CWS- Fennel Seeds




You need:

Sprouted moong                3/4cup
Sprouted soy beans           1/2cup
Sprouted barley                 1/2cup
Parboiled  Rice                  1 cup
Urad dhal                           1/4cup
Fennel seed                       1tsp
Jeera                                 1tsp
Pepper                              1tsp
Onion                                1nos
Ginger                                1"
Green chilli                        1-2nos
Dry Red chilli                    1-2nos
Salt
Baking soda                       a small pinch
Oil n Ghee

Preparation:

Wash the rice n urad dhal together. Soak them along with fennel, jeera, pepper n dry red chilli for 2 hours.
Grind all the above ingrredients except baking soda, oil n ghee to a fine batter like dosa batter consistency.
Add the baking soda n leave them for 1/2 n hour.
Heat the tawa n pour a laddleful of batter n spread them thin. Drizzle with oil n ghee, cook on both sides till golden brown.
Serve hot with Chutney

What could be a simple food than our all time fav Idly. Goes perfect with sambars, chutneysn gravies. You can make innumerable variations n make innumerable dishes out from the Idly batter. Comes in handy to make Crispy Dosas, Uthappam, Paniyaram etc., The unfermented Idly Batter Stays fresh in the refrigerator for a fortnight n can be frozen too. Just keep them out n allow to ferment for 16-20 hours, perfect batter is ready to use.
The real trick behind the fluffy idlis is grinding them with perfection. Add the  right amount of water, n ferment it perfectly. During a hot summer the time taken for them to ferment is less, on a cold winter it may take more time. If they are not fermenting well just add Baking soda or baking powder, you will get a perfect Idli. There are a  vareity of Idly Plates n Utensils, You can even Steam the Idlis in the Rice Cooker. If you are steaming them in the Pressure Cooker then do not put the weights on top while steaming.



BASIC IDLY BATTER:

You need:
Idly Rice or Parboiled Rice                         4 cups
Urad Dhal                                                 1cup
Fenugreek seeds                                        1tsp
Salt



Preparation:
Wash the Dhal well n soak them for 6-7 hours.
Wash the rice well n soak them with fenugreek seeds for 6-7hours.
Drain the water from the dhal. Put them in the grinder  first along with half a cup of water n grind till the dhal is ground fine. Now start adding water little by little about 2 cups n grind them till they form a smooth n fluffy batter. When you are starting to add the water the batter will start getting fluffy n adding about 2 1/2cups of water helps to make a fluffy Idli. If you add the right amt of water you neednt add any water to dilute the batter n would be of the right consistency. The Batter would be three times of the Dhal. Remove them n keep aside.
Next add the rice with the soaked water n grind them to a fine batter, n add the right amount of salt required.
In a big bowl pour in both the ground batters n mix them well with your hands, this helps in making the fermentation better.
Now transfer them in air tight containers only 3/4th if you want to use them tomorrow keep it outside n ferment them overnight. The batter would have risen well now n would be overflow the lid .



 To avoid messing Keep a big plate under the container so that any overflow will be on the plate n Easy Cleaning!
Otherwise keep them in the refrigerator n ferment them when you need( within 15days).
This batter freezes well n should be consumed within a month.

Sending it to Jaya's Back to Basics n to Preeti's  Home Alone- Rescue Avi event n to Think Spice- Think Fenugreek guest hosted by Priya Mitharwal event by Sunita

IDLI:



You need:
Fermented Idli Batter

Preparation:

There are two ways in Steaming Idlis, one greasing the idli plate the other keeping them in a cloth n steaming( I follow this traditional method)
Prepare the Idli Batter, never punch down the Batter breaking all the bubbles, this will result in a hard idli.
Very Gently mix in the batter taking care not to break the bubbles.
Pour  about 3 cups of water in the Idli Cooker n bring it to boil, the water should be bubbling hot.
Method 1: Grease the idli plates with oil n pour laddleful of batter n steam them in the cooker for 10-12 minutes. Keep the heat at high for 5 minutes n then to medium till done.
Remove them a wait for 5 minutes before removing the idlis. Carefully remove them with a slotted spoon.
Serve hot with Chutney of ue choice
Method 2: Take a piece of cotton cloth n cut them in round shape fitting the idli plate. cut a small round in the centre. Wet the Cloth n place the in the idli plates.



 Pour spoonfuls of batter n steam them for 10-12 min, keeping the heat at high for 5 min n at medium till done. Remove them idli plates pat the dried cloth with water to make them wet. wait for 5 minutes n Remove them carefully by turning the cloth on a plate n remove the cloth. Serve them hot

SOCCER BALL IDLY:
This is a simple idly in soccerball design with carrots. If you dont want to make designs just add 1/2 cup of shredded carrots to 1 1/4 cup of Idly batter n make idlis. Sending them to my own event Soccer Mania n to Healing food- Carrot guest hosted by Suma event by Siri



You need:
Fermented Idly Batter
Carrots



Preparation:
Thinly slice the Carrots n cut out shapes, for each Idly you need 1 pentagon, 5 triangles, 5 strips.
Prepare the required patterns for the required no of Idlis.
Grease the Idly Plate n arrange the carrots in soccerball pattern. Pour spoonfuls of idly batter taking care not to disturb the pattern. Steam them for 10-12 min. Remove n Cool for 5 min n Carefully remove them with slotted spoon.
Seve  hot.

SPICY CORN IDLY:
A simple n spicy Idly
Sending them to Veggie/ Fruit a month- Corn guest hosted bt Akheela event by Priya Mitharwal



You need:
Fermented Idly Batter                             2cups
Frozen Sweet Corn                                 1/4cup
Chill powder                                           1/2tsp
Salt
Oil                                                           1/2tsp



Preparation:
Heat the oil n add the corn, chilli powder n salt n cook for 10 minutes.
Grease the idly plate n place a tbsp of corn masala. Pour spoonful of batter n steam for 10-12 min. Remove them cool n remove them with a slotted spoon.
Serve hot.


Also Sending Sambar n Mixed Sprouts n Soy Cutlets to Preeti's Home Alone- Rescue Avi event

Uthappam  is one the favorite tifffin items in South India. The toppings for it is innumerable. Goes perfect with Sambar or chutney. I prepare Uthappam with Onion topping or Paneer topping. Since the soccer fever is on I wanted to make them in Soccer ball pattern. Cut the paneer slices in the required patterns, fried them n arranged them in the soccer ball pattern. If you want a healthier option you an grill them too.
Sending this Soccer ball Uthappam to my own event



You need:

Parboiled Rice                     2cups
Whole Urad Dhal                1/2cup
Toor Dhal                            1tbsp
Fenugreek seeds                  2tsp
Salt
Paneer                                  250gms(block)
Oil

Preparation:

Soak the rice n dhals together with fenugreek seeds for 4-5hours
Grind them to a soft batter n add the required salt.
Leave them to ferment for a minimum of 20 hours. Use them immediately or store in the refrigerator n use them as n when needed.
Take the required amount of Batter.



For the Soccer Ball pattern for 1 Uthappam you need 1 PENTAGON, 5 TRIANGLES, 5 STRIPS
Slice the Paneer thinly n cut them in Pentagon, triangle n into strips. Calculate how much Uthappam you are going to make n Cut the required Patterns. Fry them in oil till golden brown.
Heat the tawa, Keep them in low flame, Pour a laddleful of batter n spread them in round shape, dont spread them as you do for Dosai, it should be little thick , immedeiately arrange the Paneer in the soccer ball pattern,
place the pentagon shape in the centre, arrange five strips in the corners, n in the end of the stripe arrange 5 triangles,
Drizzle oil in the edges, Bring the heat to medium, turn them over n Cook them
Serve hot with Chutney n Sambar

Making our children eat veg is quite a hard task, You really have to make them invisible to make them eat. One such recipe is Carrot Dosai. It is very simple to make n the kids will surely gobble them without knowing that there are carrots in them, another is my Broccoli stalks Chutney. What a could be a better way to use the broccoli stalks that we usually throw away. Made Chutney from it and to tell the truth nobody guessed that the chutney was made from broccoli stalks. It really tasted good. Real thanks to Nithu to have brought out our imaginations.

Sending the Carrot Dosai to Vegetable Marathon- Carrot guest hosted by PJ event by Silpa
Sending the Chutney to Nithu's Best out of Waste



Carrot Dosai:

You need:
Dosai Batter                    2 1/2cups( fermented)
Carrot                            1cup( Shredded)
Coriander leaves            a handful( finely chopped)
Salt
Oil

Preparation:
Mix the carrot, coriander leaves, salt to the Dosai Batter.
Heat the tawa, pour a laddleful of batter n Spread to a thin round. Drizzle oil on the sides.
Cook on both sides n Serve Hot

Broccoli Stalks Chutney:



You need:
Broccoli stalks                         3/4cup( chopped)
Onion                                      1/2nos
Coconut(shredded)                  2 1/2 tbsp
Coriander Leaves                     2tbsp
Roasted Chana Dal                  2tbsp
Urad dhal                                 2tbsp
Jeera seeds                              1tspw
Peppercorns                             1/2tsp
Green Chilli                              1-2nos
Dry Red Chilli                          2-3nos
Ginger                                      1" piece
Tamarind                                  1 very small piece
Salt
Oil                                           1tbsp

To Temper:

Oil                                         1tsp
Mustard seeds                       1/2tsp
Dry Red Chilli                        2nos

Preparation:
Heat the kadai, add oil, jeera , pepper n fry for 30 seconds, add the urad dhal n fry till they are golden brown,  add th onions, broccoli stalks, coconut, Coriander leaves,Roasted chana dhal, tamarind, green n red chilli, tamarind, Ginger , salt n fry for 10 minutes, the stalks should have cooked, .
Cool n grind them to a smooth paste. Add enough water to make them chutney consistency.
Temper n add them to the chutney.

Serve them with tiffin of your choice

Also sending Carrot Halwa to Vegetable Marathon- Carrots