Maldouf – An Omani Flatbread with Dates

So I have been cooking up from this amazing cookbook – The Food of Oman – by Felicia Campbell and it has been such a delight. You can read all about it here. I tried an unique flatbrad recipe that uses date puree in its dough lending the bread mild and delicious sweetness. It pairs beautifully with Kuku Paaka – Omani chicken stew and is very easy to make.

maldoufMuch like our favourite parathas but still a bit different. The use of dates lends a lovely texture and flavour to the flat bread, The cuisine of Oman has been a revelation to me, the use of ingredients so similar to ours yet being treated in a manner not quite known to us.I guess thats the beauty of food and that is how its connects us all.

Maldouf - An Omani Flatbread with Dates
Author: 
Recipe type: Breads
Cuisine: Omani
 
Flaky, deeply flavourful flat bread.
Ingredients
  • Dates - ½ cup - pitted
  • Boiling water - 1 cup
  • Flour/Maida - 2 cups
  • Salt - 1 tsp
  • Egg - 1
  • Ghee - ¼th cup and some more for frying the flatbreads
Instructions
  1. Place the dates in a bowl and cover with boiling water. Let it soak for an hour. Drain water and make a puree. Keep aside.
  2. Whisk the flour and salt in a big bowl.Stir in the egg and ghee . Slowly add the date puree and make a soft dough. Keep aside for 10 mins covered with a damp cloth.
  3. Make small balls out of the dough and roll into square or triangle shaped breads , much like our parathas.
  4. Heat a large skillet and fry the bread over medium heat till crispy.
  5. Serve with a curry of your choice.
 

Methi Thepla

This time of the year is perfect to savour the varied winter greens available in the market. My absolutely favourite being fresh Methi saag( fenugreek leaves) and Sarson Saag ( mustard greens). I dont leave an opportunity to use fresh methi leaves as often as I can. While i would always make Aloo methi or simple methi parathas , Theplas , essentially a Gujrati flatbread is something I made for the first time. Perfect as a breakfast dish, I absolutely loved eating them.

methi theplaThe addition of a variety of spices and some gram flour to the dough gives the parathas if we may call them, even thogh they are to be rolled thinner than a paratha, a lovely soft texture. My boys are not much into parathas and would stick to their usual English breakfast, I love my desi breakfast and more so on weekends. Served with some homemade green chili pickle and yogurt, it made for a delicious treat.

methi thepla 1

Methi Thepla
Author: 
Recipe type: Breads
Cuisine: Gujrati - Indian
 
A soft spiced flatbread that is perfect as a breakfast dish served with pickle and yogurt.
Ingredients
  • Whole wheat flour? Aata - 1½ cups
  • Gram flour / Besan- ½ cup
  • Chopped onion - 1 tbsp
  • Chopped green chili - 1 tsp
  • Chopped fresh fenugreek leaves/methi leaves - 1 cup
  • Caraway/Ajwain seeds - 1 tsp
  • Cumin seeds/jeera seeds - 1 tsp
  • Salt - to taste
  • Chopped coriander leaves - 1 tbsp
  • Red chili powder - 1 tsp
  • Coriander powder - 1tsp
  • Ghee - 1 tsp + spme more to cook the theplas
  • Warm water - a cup approx to knead the dough
Instructions
  1. In a bowl mix all the ingredients listed aboved and knead into a soft using some warm water.
  2. Let the dough rest for 15 mins.
  3. Make small balls, dust in some flour and roll out very thin into round discs.
  4. They should be rolled thinner than a paratha.
  5. On a flat gridle, cook the theplas by applying ghee on both sides.
  6. Serve warm with pickle and fresh yogurt.
 

Spiced Carrot Tealoaf – 100% wholewheat

Whenever I get down to baking a cake, my first instinct is to make those healthy robust warm cakes that we can enjoy with our cuppa and my boy can team them up with his glass of milk. As a mother and (also a wife)  to  very fussy eaters who squirm at the sight of vegetables, I also like camouflaging as much as I can in cakes and curries and soups and everything possible! Hence the idea to do this Spiced Carrot Tea Loaf. And the fact that its 100 % wholewheat adds to the value.

carrot tea loaf 1

While making these cakes, I usually stick to my 1 cup each measurement and that works in most cases. This one here is made with aata and brown sugar, spiced with cinnamon and raisins. Served with a dollop of icecream this can turn into a very wholesome dessert for kids and adults alike.

carrot tea loaf

Spiced Carrot Tealoaf - 100% wholewheat
Author: 
Recipe type: Cakes - Dessert
Cuisine: Continetal
 
A rich wholesome cake made with carrots and raisins.
Ingredients
  • Whole wheat flour / atta - 1 cup - I used the fine ashirwaad variety
  • Brown Sugar - almost 1 cup - a little less
  • Carrots - 2 small - grated
  • Eggs - 2 nos
  • Olive oil - half a cup
  • Raisins - a handful
  • Cinnamon powder - 1 tsp
  • Baking powder - 1 tsp
  • Vanilla essence - 1 tsp
Instructions
  1. Sift together, the flour, baking powder and cinnamon pwder. Keep aside.
  2. In a bowl , mix together the brown sugar and olive oil with 1 tsp vanilla.
  3. Add one eggs at a time, mixing well after each addition.
  4. Add the grated carrot and raisins and mix well.
  5. Fold in the flour mixture gently.
  6. Pour into a greased loaf pan and bake for 35-40 mins at 175 deg C
  7. Check for doneness after 25-30 mins and bake according depending on your oven.
 

Mozarella Stuffed Mini Buns

So the much elusive monsoon finally arrived in the city. Not sure this respite is for how long but atleast the temperatures have dipped a little and that makes us all feel better. With my little boy back in school, I am left with a lot of time to myself. My 8 yr old soccer fan has opted to join his school soccer club which means he gets back home only early evening. So the mother doesn’t know what to do with so much time! Ironical I would say, there was a time I would itch to get my time off from the toddler but now I miss him all the while he’s in school. Anyways, so the next best that I do is try out new things in my kitchen and I intend to dedicate a lot of my time to blogging.

These Mozarella Stuffed Mini Buns are a perfect accompaniment to your evening tea or even as a snack in your kids lunchbox. It stays well for a couple of days and you can serve them warm.

mozarella mini uns main

 

I don’t need to tell you again that baking is therapeutic but I do need to let you know that I find these adult colouring books extremely soothing too! They calm me down and helps me focus , which is a good thing considering how impatient I can get at times. So there, that’s is how I am trying to constructively put my time to good use.

moarella mini buns 1

Mozarella Stuffed Mini Buns
Author: 
Recipe type: Bread
 
Bite size cheese stuffed buns
Ingredients
  • Plain flour - 2 cups + little for dusting
  • Dry yeast or Fast action yeast - 2 tsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Dried herbs - 1 tbsp. - a mix of thyme, rosemary and dill
  • Milk - 1 cup at room temperature
  • Olive oil - 2 tbsp.
  • Mozarella cheese - cut into small cubes
  • Olives / Cherry tomatoes - for garnish
  • Egg - 1 - lightly beaten - for glaze
Instructions
  1. Making the dough:
  2. In a bowl add the flour, yeast, sugar, salt and the dried herbs. Make a little well and gradually add the milk and roll into a dough. Add the oil.
  3. Rest the dough for 10 mins.
  4. Take the dough on a dusted surface and knead into a small ball. This will take rouhly 8 to10 mins.
  5. Put in an oiled bowl, cover with a cling wrap and let it rise in a warm place. I usually rest it inside the oven or microwave.
  6. After an hour approx. , the dough would have risen in size.
  7. Take it out on a dusted surface again and knock the air out gently.
  8. Roll into a long log and divide into 10- 12 equal portions.
  9. Make each portion a little flat on your palm, stuff with a small piece of mozzarella and roll into a small round bun.
  10. Lay the little roundels on a lined and greased baking tray.
  11. Top with some olives and rest it again for 10- 15 mins.
  12. Brush with some beaten egg and bake the buns in a preheated oven at 200 deg C for 15 mins.
  13. Serve fresh and warm.