Quick Bhatura Recipe / Chola Poori Without Yeast

Bhatura, bhatoora, batoora or chola poori is a popular Punjabi breakfast dish. I wanted to post the chole bhatura recipe for a long time and finally I made it today. There are lot of recipes for bhatura available with yeast and without yeast. I saw this recipe here and I tried, it came out good and puffy. This bhatura recipe is without yeast, here the yogurt helps the bhatura to rise and adds a little tangy taste. I love bhatura because they are crispy outside and spongy inside. Bhatura with chole masala is totally irresistible in taste.. Try this quick bhatura recipe in your home and enjoy. Ingredients for Quick Bhatura Recipe / Chola Poori Without Yeast

Prep time : 4 hrs Cooking Time: 30 mins Serves :7

2 Cups of Maida (All Purpose Flour) 3 Tbsp of Sooji (Rava / Semolina) 4 Tbsp of Yogurt 1 Tbsp of Oil 1/2 Tsp of Sugar 1 Tsp of Baking Powder Vegetable Oil to deep fry Water as needed

Method – Quick Bhatura Recipe / Chola Poori Without Yeast

Mix all the ingredients in a bowl except oil, knead well and form a soft and smooth dough. Cover the bowl and keep it aside for 4 hrs to allow fermentation to take place. Knead the dough again and form it into lemon sized balls. Take one ball, roll into thick round shaped disc. Heat oil in a frying pan, once it is hot, turn the flame to medium, carefully slide the bhaturas in hot oil. After few seconds, press it with the back of the laddle, so that it puffs up. Fry both sides until it turns golden brown. Remove it from the oil with a laddle and serve hot with chole.

Tips

Make sure you have enough oil in a frying pan, otherwise the bhatras will not puff up. You can also make bhaturas with yeast. Always fry bhaturas in a medium flame.

Tags : chole bhatura recipe, bhatura recipe, bhatura recipe without yeast, easy bhatura recipe, how to make bhatura recipe at home, chola poori recipe, making of bhatura, bhatura recipe using curd, Eggless Cranberry Orange Pistachio Muffin Recipe

As Christmas is around the corner, so I decided to make eggless cranberry orange pistachio muffin recipe (vegan). The red color (ruby red cranberry) and green color (pistachios) are always perfect for holiday season. These cranberry muffins are eggless and dairy free. I haven’t tasted cranberry before,and this is my first time I made muffin recipe with cranberry, it turned out so good and tasty. I saw this recipe from here. This super soft, moist and fluffy muffins are packed with bright red cranberries, tangy orange juice and some pistachios for nutty taste. So try this eggless cranberry muffin recipe for christmas and enjoy with your family. Happy Christmas to everyone…. Ingredients for Eggless Cranberry Orange Pistachio Muffin Recipe

Preparation Time: 15 mins Cooking Time: 20 mins Serves:7Dry Ingredients • 1 Cup of All Purpose Flour • 1/2 Cup of Brown Sugar • 1 Tsp of Baking Powder • Pinch of Nutmeg powder • Pinch of Cinnamon Powder • 1/2 Cup of Chopped Pistachios • Pinch of Orange Zest • 1/2 Cup of Chopped Fresh Cranberries Wet Ingredients • 3 Tbsp of Canola Oil • 1/3 Cup of Orange Juice • 1 Tsp of Flax Seed Powder • 1/4 Cup of Water

Method For Eggless Cranberry Orange Pistachio Muffins Recipe

Preheat the oven at 375F / 190C for 15 mins. In a bowl, add all the dry ingredients together and keep it aside. In a blender, add flax seed powder and water, grind it until it turns frothy. To that add orange juice and canola oil, stir together well. Transfer this wet ingredients to dry ingredients bowl, fold in cranberries and nuts. Fill greased or paper lined muffin cups two thirds full. Bake for 20 mins or until a toothpick inserted near the middle comes out clean. Cool in pans for 10 mins before removing to wire rack. Soft and yummy eggless cranberry pistachio muffins are ready to serve.

Tips

Adjust the amount of sugar according to your taste. You can also use frozen cranberries, but do not thaw . Use it directly from freezer. Use nuts of your choice like pecans or almonds or walnuts.

Tags: eggless cranberry orange pistachios muffins, vegan cranberry muffins, eggless and dairy free cranberry muffins, muffin recipe for christmas, eggless muffins, eggless cranberry orange muffins, eggless cranberry pistachios muffins, eggless cranberry orange pistachio muffin recipe

Turmeric Milk – Home Remedy for Cold Turmeric is one of my favorite spice in Indian Cooking because of its color and its amazing health benefits. Turmeric milk (Haldi ka doodh) is an ayurvedic drink to boost your health. It is usually taken at night before going to bed. This turmeric milk treats the lot of ailments like cold, cough, indigestion, IBS (Irritable bowel syndrome), crohn’s disease and headaches. Also it fight against various types of cancers and improves blood circulation.

To make turmeric milk, you need milk, turmeric, pepper and palm sugar. Key ingredient in turmeric called cucurmin which has anti-oxidant, anti-septic and anti- inflammatory properties. Adding black pepper to turmeric spiced food enhances the bioavailability of by 1,000 times, due to black pepper’s hot property called piperine. By mixing turmeric and black pepper together, you increase your body’s absorption of the turmeric by 2000 % With winter and flu season around corner,try this amazing drink – turmeric milk and let me know how it turned out.

Ingredients for Turmeric Milk

1 Cup of Milk 1/2 Tsp of Turmeric Powder 1/2 Tsp of Black Pepper Powder 1/8 Tsp of Cardamom Powder 1/4 Tsp of Palm Sugar

Method for Turmeric Milk

Heat milk in a sauce pan for 5 mins, when it is hot,transfer it to a cup. Add turmeric powder, black pepper, cardamom powder and palm sugar. Mix well with a spoon until it get completely dissolved. Serve hot and enjoy.

Tips

You can use whatever milk. you prefer. If you are vegan, use almond milk or coconut milk. Use agave or honey to sweeten. I used palm sugar.

Tags: turmeric milk, turmeric milk recipe for cold and cough, how to make turmeric milk, home remedy for cold and cough, ayurvedic drink