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Breaking Naan by Breakingnaan - 2w ago
Kutchi Dabeli meets Kadak Butter or Toast

Kutchi Dabeli is a mixture of mashed potato and aromatic masalas thats smeared onto a split open dinner roll like Pav. Its now a popular dish from kutch that is available all across india. It started as a simple dish made with cold pav, with peanuts for crunch and fruits like pomegranate or grapes for some refreshing acidity, finally all packed in a punch with a chilli laced raw garlic chutney pungency.

Then as it travelled, it got modified to suit the tastes of the broader population. The first change was the pav getting griddled crisp on amul butter, then came the instinct of more is better and rolling the dabeli in sev, and for opulence going with some grated cheese.

In kutch itself the dabeli vendors started reusing the dabeli mashed potato masala in a new way. They would take crispened and dried crouton like bread products called butter or toasts. They would pound them to make them break and dress with the dabeli mash and top it with all other dressings. This dish they started calling Kutchi Kadak.

All about the aromatics

If you are going to make Kutchi Kadak, make the dabeli masala on your own a la minute. Roast some fennel, cumin and coriander seeds till fragrant. Toast a kashmiri red chili, cardamom and clove in a dry pan. Then grind everything coarsely with a small piece of nutmeg. You can also add a black cardamom and star anise seed as well as a small stick of cinnamon.

We had some brilliantly sweet smelling ceylon cinnamon gifted to us by our friend Nicole from her travel to Sri Lanka. So instead of a whole cinnamon stick we mixed in a little bit of ceylon cinnamon powder into our ground masala. We also mixed in some red chili powder, salt and black salt.

The avocado kadak

As we eat an avocado on e or twice every week we just decided to take out the potato puree component and just use avocado as all the masalas used complement it quite well. Also we do not over puree our avocado anyways but always just subject it to a back side of the spoon light mash.

For the crisp bread component we used our local sourdough bakeries multi grain sourdough bread to make crispy croutons.

We used the Madison Sourdough bread and tore it into small pieces and drizzled with some olive oil and baked them at 375 for 20 mins till they were dry and crisp.

We made a chutney by mixing water, fresh garlic paste, red chili powder and oil.

We cut an avocado and used half of the flesh to mash it with back of the spoon. We did so by adding some onions, tomatoes, cilantro, our fresh ground kutchi dabeli masala, hint of tamarind chutney and the chili garlic chutney.

We then added our sourdough toast and dressed them with this mash.

Then we cut the other half of avocado into small pieces and dressed them with lime juice.

We divided the dressed kadak toast in two bowls and topped them with fresh cut avocado pieces, chili peanuts, cilantro, pomegranate seeds and a drizzle of the chili garlic chutney.

This eats beautifully like a salad with a punch and warmth from the fresh ground spices – the croutons are crispy contrast to the soft luxurious avocado alongwith the crunchy peanuts.

 

 

Kutchi Kadak Avocado
 
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
Recipe type: Snack
Cuisine: Indian
Serves: Serves 2
Ingredients
  • 2 slices of bread, tore into pieces, drizzled with olive oil and baked in oven for 20 minutes at 375F
  • 1 ripe avocado
  • 2 tsp roasted slated peanuts dressed with 1 tsp oil and 1 tsp chili powder
  • 2 tsp pomegranate seeds
  • 2 tsp kutchi dabeli masala (see below)
  • 1 tsp chopped onion
  • 1 tsp chopped cilantro
  • 1 tsp chopped tomato
  • 1 tsp tamarind chutney (optional)
  • 4 tsp chili garlic chutney (mix 3 tsp oil, 2 tsp chili powder, salt, 1 Tbsp garlic paste, 4 Tbsp water - makes more than required)
  • 1 fresh lime wedge
  • For Dabeli Masala
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 0.5 tsp cumin
  • 2 cloves
  • 1 cardamom
  • Half star anise (optional)
  • 1 black cardamom (optional)
  • ⅛ piece nutmeg (substitute 0.25 tsp nutmeg powder)
  • 0.5 inch cinammon stick or 1 tsp cinnamon powder (ceylon cinnamon powder preferred)
  • 1 kashmiri red chili
  • 1 tsp red chili powder
  • 1 tsp salt
  • O.25 tsp black salt
  • 0.25 tsp hing (optional)
  • Toast coriander cumin and fennel seeds till aromatic, followed by red chili, cloves, cardamom and cinnamon. Grind coarsely and mix in other powdered ingredients.
Instructions
  1. Cut avocado in half and scoop out flesh.
  2. Take half the avocado in a bowland add 2 tsp dabeli masala, onion, tomato, cilantro, tamarind chutney, 2 tsp chili garlic chutney.
  3. Mash coarsely with back of the spoon and mix every thing together.
  4. Add croutons and mix thoroughly. Drizzle few drops olive oil if you need to bring it all together.
  5. Distribute in two bowls.
  6. Chop other half of avocado into small pices and dress with some lime juice. Distribute to the two bowls.
  7. Top with a pinch of dabeli masala, 2 tsp red chili chutney drizzle, peanuts and pomegrnate seeds and cilantro in both bowls and serve.
3.5.3251
 

The post Kutchi Kadak Avocado appeared first on Breaking Naan.

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Breaking Naan by Breakingnaan - 3w ago
Eat your oats

We don’t need to write much about how eating oats is considered healthy. We started adding them to our morning routine for that reason.

We tried various kinds and disqualified the instant ones due to added sugars and additives and the taste factor in general. They were a chore to eat. Going through a week eating oats every day in the morning started to feel cumbersome. That’s no fun! Then we came across a recipe by Raymond Blanc of the oats or porridge served at Le Manoir aux quat Saissons. We liked the idea of bringing in seasonal fruits, nuts etc in a single morning meal, which an be different everyday. We started liking this routine. The oats are hearty and fill you up and keep you energetic through the morning well into lunch.

Diversification

Our approach to oats is like mutual funds. We add little bit of many things other than the routine ingredients. This way we get a good coverage of nutrients and if we are wrong about an ingredient or two, they are still in moderation. But we also don’t make the oats a whole week routine, we make it only during work days, so eating them does not get boring.

Routine Fixtures

Some ingredients stay the same for us. Organic Rolled Oats is what we use. We soak them overnight in some organic whole milk grass fed yogurt and a splash of fresh unsweetened almond milk (this is the only fresh nut milk we get near us that does not come with added preservatives and sugars). We add enough of the yogurt and almond milk for the oats to swim in them. By morning the oats soak up the liquids. We also add a squeeze of fresh lime overnight. We also add spoon of crushed flax seeds. The other kind of fixed portion is in the morning we take the oats and add a grate-able fruit to it – usually an apple, sometimes a pear if its in season.

The Guest Stars
  • We add a whole bunch of chopped nuts, seeds and dried fruits based on what is available. Some we soak overnight, some we add in the morning. If we are adding nuts we toast the nuts slightly in a 350 F oven for 10 minutes.
  • The other guest stars are nut powders.
  • Followed by nut butters
  • Followed by seasonal fresh fruit
  • Followed by occasional treats like very low sugar content dark chocolate, a drizzle of honey

Nut, seeds, dried fruit Options

Walnuts

Almonds

Brazil Nuts

Pistachios

Amaranth (Soaked Overnight)

Chia (Can also be soaked overnight)

Raisins (Can also be soaked overnight)

Cherries (Can also be soaked overnight)

Goji Berries (Can also be soaked overnight, for adding last minute try putting them in a freezer and they provide a delicious crunch)

Hazelnuts

Macademia nuts

Pecans

Dried figs – chopped

Dried Apricots – chopped

Dates

Cashews

Pumpkin Seeds

Sunflower seeds

Coconut Shavings

Nut powders and butters

Pistachio, Almond, Cashew, Pecan Powders

Tahini, Almond, Peanut, Pistachio, Cashew,  sunflower Nut Butters

Fresh Fruits

Figs, Oranges, Peaches, Apricots, Nectarines, Grapes, Guava, Mango, Pineapple, Bananas – essentially whatever seems right, in season and at home

The Overnight Oats in the morning

As mentioned we start with the ingredients soaked overnight. They generally soak up all the liquids. So we grate the apple or pear in and loosen the mix up with a splash of more yogurt or nut milk. Here depending on the mood and availability we could swirl in some flavored yogurt on hand in the fridge. We follow it up by topping with chopped nuts, swirl of nut butter or a sprinkle of nut powder and some fresh fruit. Below are some exaples of the morning bowl of overnight oats.

This one got a swirl of blueberry yogurt we had on hand. It had chopped apricots, walnuts, almonds, hazlenuts and a swirl of almond butter.

This one had a swirl of tahini, almonds, walnuts, macademia nuts, raisins, fresh banana and pistachio powder

This one had chopped dark chocolate, brazil nuts, walnuts, almonds and fresh orange

And many more. Doing it this way gives us something to look forward to, overnight oats are not boring and infact it also gives us a creative kick-start to the brain everyday.

Overnight Oats with Dark Chocolate Orange and Nuts
 
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
Author: BreakingNaan
Recipe type: Breakfast
Cuisine: Healthy
Serves: Serves 2
Ingredients
  • 0.5 cup organic thick rolled oats (not the instant kind)
  • 0.5 cup whole milk yogurt
  • 0.5 cup almond milk or other milk of your choice
  • Fresh lime wedge
  • 1 tsp crushed flax seeds
  • 1 tsp amaranth seeds
  • 1 tsp chia seeds
  • 1 apple
  • 1 orange peeled and cut into supremes (wedges)
  • 1 Tbsp chopped Dark chocolate
  • 2 Tbsp Chopped toasted nuts (Walnuts, almonds, brazil nuts for example. Roast at 350F for 10 minutes, then cool and chop)
  • 1 tsp nut/seed butter like almond or tahini (optional)
Instructions
  1. Mix the oats, flax seeds, amaranth seeds, chia seeds with enough yogurt and almond milk to make the oats swim, they will soak all the liquids overnight
  2. Soak overnight
  3. In the morning divide into two bowls
  4. Add remaining almond milk and yogurt to loosen the oats into porridge consistency and grate the apple into the two bowls equally and mix
  5. Swirl in the nut/seed butter if using
  6. Top with the chopped chocolate, orange wedges, chopped nuts
3.5.3251
 

 

The post Overnight Oats appeared first on Breaking Naan.

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Breaking Naan by Breakingnaan - 1M ago
Batatyache Kaap

My Mom would make Batatyache Kaap when i was a kid. This was around the time when i had too little interest in food and had neither any command over the culinary language. I used to call them batatyachi chaka – as in potato wheels.

We used to make it every once in a while till recently but had forgotten about them a bit. This was when a fellow food blogger from Pune posted a pic of them when he had these at a restaurant called Saoji Khamang. The below pic is courtesy of Vaibhav @ BhukkadBoy

Sweet Potato Kaap

Having seen these absolutely rekindled the wish for making these again. Also it is fall and the butternut squashes and the sweet potatoes are starting to show up. We thought sweet potato kaap will totally work.

They are really simple to make and can possibly be made with quite a few root vegetables. People love it because of the texture at the crispy edges.

My mom used a mixture of rice flour and wheat flour to make these. The flour that you coat on the sweet potato also gets toasted and brings out additional flavor from it that is unique. Make the dusting flour by mixing 2 Tbsp each of rice and wheat flour with 2 tsp red chili powder, 1 tsp turmeric powder and salt to taste. One can add half a tsp of amchoor powder or chat masala if they like. We also add a tsp of semolina as it makes the crust crispier.

We like to precook the potato or sweet potato. We steam it and peel and cut into rounds. Leaving the rounds thick means you can taste a bit more of the vegetable. Making them thinner means more crispy crust ratio, however there is a chance the wheels break during handling and you need to fry a bit longer.

Once you cut the steamed sweet potatoes into rounds, roll them in the flour mixture and make sure to dust off excess. Collect these in a plate.

Most of your work will be done on a low to medium heat. Add some oil to a pan and when it heats up slide the rounds/kaap into the pan carrying some oil with it.

Let them cook patiently and reliably browning evenly all over. You will start to see the floor at the edges sizzling and getting aromatic. You can then flip them and drizzle a bit of oil in the pan. I like to baste the top as well with a oil brush so that it does not dry out. Sometimes if i feel top side needs more browning i will flip it back.

Once ready take them out on a plate and season with a few grains of sea salt and enjoy.

Sweet Potato Kaap
 
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Author: www.breakingnaan.com
Recipe type: Snack / Side
Cuisine: Indian
Serves: Serves 2
Ingredients
  • 1 Sweet Potato Steamed and Peeled
  • Flour Coating:
  • 2 Tbsp Rice Flor (Sub regular Flour)
  • 2 Tbsp Wheat Flour
  • 2 tsp red chili powder
  • 1 tsp turmeric
  • Salt to taste
  • 0.5 tsp amchoor powder - optional
  • 0.5 tsp hing - optional
  • Oil to Pan Sautee
Instructions
  1. Cut the peeled and steamed sweet potato into round disks ¼ to ⅓ inch thick
  2. Mix all the ingredients for dusting flour
  3. Dredge the rounds in the flour, dusting off excess
  4. Heat pan on low to medium heat with a little bit of oil
  5. Add rings and let them sautee on low to medium heat
  6. When the edges of rings start getting roasted flour and crispening edges, flip
  7. Baste the top side and sautee the bottom side adding a drizzle of oil
  8. When both sides are done crispy, remove to a plate and season with a few grains of sea salt
3.5.3251
 

The post Sweet Potato Kaap appeared first on Breaking Naan.

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The fresh pickle

Watch as many street food videos you can of chana bhaturas getting served all over delhi. One of the quintessential sides is a fresh pickle of carrots and green chilies. It is not a typical indian pickle, but rather a fresh one prepared on short notice using lime juice and vinegar.

The pickling spice

The achari masala or pickling spice is quite simple for this quick pickle. Fenugreek seeds, white mustard seeds, fennel, coriander, white pepper, cardamom is ground together along with asafoetida / heeng, black salt and coarse sea salt. Turmeric can be added if fresh turmeric is not available.

Making the pickle

Wash and peel the carrots and cut them into 1.5 to two inch batons. Similarly use chilies that are fat, long and not spicy. Deseed them and remove the ribs and cut them also into 1.5 to 2 inch halves or quarters.

Also halve a lime and peel the fresh turmeric and smash it in mortar and pestle or grate it to make a paste.

Heat a pan with some mustard oil and some vegetable oil. When oil is heated add the crushed or grated fresh turmeric followed by carrots and chilies.

Then add the powdered pickling spice and toss around to coat.

Remove to a glass container. Squeeze lime juice. Add a splash of vinegar and mix around and cover and let sit for couple of hours.

You can add red chili powder to the achari masala as well but generally it is not needed as the pickle itself has mild green chilies and the achari masala is very aromatically spicy.

Then just like we did at Our friends Shesha and Guarav place, fry up some bhaturas, makes some chana and enjoy with the side of pickles.

1 to 2 Large Carrot washed and chopped into 1.5 to 2 inch batons

2 to 4 Mild long and thick chilies washed, deseeded and chopped into 1.5 to 2 inch quartered or halved pieces

0.5 inch fresh turmeric washed, peeled and grated or crushed

1 tsp mustard oil

1 tsp vegetable oil

1 fresh lime

2 tsp vinegar

For Spice mix:

0.5 tsp fenugreek seeds

1 tsp fennel seeds

1 tsp yellow or white mustard seeds

2 white peppercorns

0.5 tsp coriander seeds

0.25 tsp black salt

0.5 tsp coarse sea salt

0.5 tsp heeng

2 cardamoms

Grind the spice mix to a powder

Heat the mustard and vegetable oil till hot.

Add the fresh turmeric followed by carrots and chillies and sauté cooking them a bit.

Add the ground spices

Mix and coat and briefly cook

Make sure to not over cook and take off the heat

Remove to a glass container

Squeeze the fresh lime juice and add the vinegar and mix

Let sit for couple of hours and then refrigerate

Serve within a day as a side for chana bhatura or other rich dishes which can benefit from the richness being cut by pickles

The post Fresh Gajar and Mirchi Pickle for Chana bhatura appeared first on Breaking Naan.

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