Sunday, May 31, 2015

Nellikaai Thengai Thogayal/Amla & Coconut Chutney

Another interesting recipe using Gooseberry. I made this Nellikaai thogayal for our lunch this weekend. Loved the taste of it. I have mentioned in my previous gooseberry post's, how healthy it is to include amla i our daily meal. It is a health power-house available so easily and also neglected too. An amla a day or atleast 3 or 4 a week would boost your immunity well. I have made it a practise to include them in my diet regularly using these recipes Uppu nelli/Amla in Brine, Nellikaai more/Amla yogurt smoothie and this thogayal.
3 nos Indian Gooseberry/Nellikaai
1/2 cup freshly shredded coconut
5 nos round chilies
1/4 cup blackgram dal/split urad dal with skin (see notes)
2 tbsp chana dal
a small marble-sized tamarind (see notes)
salt to taste
  • Wash the amla well with water, cut them along their wedges and remove the stone. Chop the gooseberry into small pieces. I cut each wedge into two. 
  • In a small tadka pan, add a tsp of oil, add the cut gooseberry and saute them in oil, until they turn light golden brown.
  • Remove the sauteed pieces onto a plate. In the same pan, add urad dal and saute until they turn golden brown. Remove the urad dal onto the same place as gooseberry. Now add chana dal to the pan and saute until they turn golden brown.
  • Once both the dal's are sauteed, let it cool in the plate for 10 minutes. Now take the ingredients in a mixer along with tamarind, chilies and salt. 
  • Grind them to a paste using 1/4 cup of water. Do not add all the water at once, add little by little. Only if needed, like the mixer stucks then add water and proceed. The thogayal should be dry and not loose like a chutney for idly/dosa.
  • Once done, remove the thogayal to a clean bowl. Serve it along steaming hot rice, with ghee drizzled on top.
Sending this to Cooking for Cookbook Challenge, a weekly event happening +srivalli jetti's space


  • I didn't have enough skinless urad dal in my pantry, so i used urad dal with skin. You can use both the varieties to make the thogayal.
  • Take care with tamarind, i have added half the amount i normally use for other thogayal's. Coz, the nellikaai/gooseberry itself is a little bit tart in taste.

Friday, May 29, 2015

Panchamritham/Panjamritham - Pazhani Malai Prasadam

The last recipe for the Temple Prasadam theme, i bring you Panjamritham. Panjamritham literally means 5 amritham(elixir). It is combination 5 ingredients that is offered to god and is so famous all over the world. Pazhani is one of the Arupadaiveedu (6 abodes) of Lord Muruga. It is considered as the 3rd of the 6 abodes of Lord Muruga. The Story behind this place is a family feud. Oh yes, celestial gods too had this!
It all started with Sage Narada, who brought a Mango, saying it as a divine fruit. Now there erupted a discussion among Lord Ganesh and Lord Muruga, on whom should have that fruit. Seeing this Lord Shiva, their dad, decided on a competition. Whoever circumnavigates the world in a second, is the winner of that fruit. Lord Muruga got over-enthusiastic, he immediately jumped on his Peacock and dashed away to finish the competition. Now the Lord Ganesh, the intelligent, simply came around his parents and said if this whole world rises and fall at your one word then your are this World.  No other option for the parents, he was right so the fruit was given to him. 
At the same time, Muruga landed on kailas, for getting his victory prize, but seeing the fruit at the hands of his brother he became furious. He couldn't accept the decision and angrily left mount kailash, saying that he doesn't want anything, leaving everything, he settled in the hills with a shaved head and nothing but a loin-cloth and a staff in his hands in Palani. Later his mom, dad and brother followed him and cajoled him saying he is the Divine fruit(pazham nee) and he too left his anger and joined them.
The statue of lord muruga at the hills is said to be made by Siddha Bogar using an amalgam comprising navabashana or nine different kinds of medicinal minerals blended together in certain rare proportions. It is said the milk and panchamritham poured on the statue attain medicinal properties by reacting with the minerals on the statue ,and said to cure diseases.
So, that is with the story, now coming to the recipe of Panjamirtham, which also has a story.!!!According to the temple page, the taste and the quality of panjamritham is enhanced because of the quality ingredients used in its making. The main ingredient of the recipe bananas are from Virupakshi, a village near palani hills, where it is cultivated.  The specialty of these banana are that they have a very less water content. And also the sugar used is Kandasani sugar, i tried googling about it, but in vain. While trying to recreate that prasadam at home, i missed the first ingredient virupakshi banana and also the kandasani sugar. Tried my best with the ingredients i had in hand. 

1 banana (Originally Malai Vaazhapam is used, since i had a large quantity of normal banana i used them)
4 dates,seeds removed
1 tbsp palm sugar candy, crushed
2 nos cardamom pods,crushed
1 tbsp honey
1 tsp ghee

  • Peel and break the banana into a bowl, mash it well with a fork. 
  • Now to this add chopped dates, palm sugar candy, cardamom pounded, honey and mix well. 

  • Finally add ghee and give it a good mix and serve. Can be chilled and served too. 

Tuesday, May 26, 2015

Thiratipaal/Palkova - Srivilliputhur Andal koil Prasadam

Srivilliputtur/Srivlliputhur is one of the popular 108 Divya Desam(Lord Vishnu's abodes) and also the birthplace of two of the most important alvars in the Vaishnavite Tradition, Periyazhvar and Andal/Kothai Nachiyaar/Sudithantha sudarkodi. 
The history of Srivilliputhur revolves around the Temple, dedicated to Andal, the only female Alvar of the 12 Alvar saints of South India. She is credited with the Tamil works of Thirupavai and Nachiar Tirumozhi that are still recited by devotees during the Winter festival season of Margazhi. Andal is known for her immeasurable devotion to Lord Vishnu. Adopted by her father, the Alvar saint Periyalvar who found her as a baby, Kodhai was brought up in an atmosphere of love and devotion. As Kodhai grew into a beautiful woman, her love for the Lord Vishnu grew strong , her resolve strengthened and she thought constantly about marrying Ranganathar of Srirangam.
During the month of Margazhi (close to December), she takes her friends to the temple early in the morning, singing Thiruppavai. She prepares the garland for the Lord and wears it on her own shoulders to see if it will suit the Lord. This is not normally practised by Hindus and infact is considered to be a sin. Andaal is unaware of this, she just ensures that the garland is best fit for the Lord, who she loves so fiercely. One day, her father notices this, and becomes very furious and upset. That night in his dreams, Lord himself appears and convinces him that he is more happier to wear the garland that is worn and given by Andaal. And thus she is fondly called as 'Soodi kodutha sudar kodi' meaning, the beautiful one who wore the garland and gave'. As promised, the Lord did marry Andal and took her with him. Even today, Garland worn by Andal is sent to Tirupathi a day before the Brahmostovam and also to Madurai Kalazhagar, a day before the Chithrai festival.
Srivilliputur temple gopuram was built by Perialwar himself, with aids from Pandya King. Another significance about this Temple's Gopuram  is, it is also in the Official Seal of Tamilnadu. Yes, if you are wondering why a vaishnaivite temple is the official seal of a State??? Because, the Rajagopuram  one of many tallest temple tower in the state, at 60 m (192 feet)high, has thirteen progressively smaller tiers.  None of the tiers has any statues or painting depicting any religion. It signifies the ancient Tamil architecture, symbolizes the age old matured culture and stands majestically as a proud tradition. Thus it is the official seal of Tamilnadu along with Asoka Chakra and the words Truth alone Triumphs.
Image Courtesy : Wiki

So, today's prasadam recipe is the famous Thiratipaal/Paalkova of Srivilliputhur. I was actually preparing some other recipe today, but a call from my Mom, changed the post. I told her about the theme this week and also said that wrote about my favorite kalkandu panagam of narasimha swamy. She immediately asked me, did i watch The Kumbhabishekam of Shri Andal & Ranga Mannar Swamy Temple, srivilliputhur,which happened 3 or 4 days before. As usual, I said, no, then she gave me all these info about the paalkova and the seal. Moral : Never underestimate Mom's, they are Knowledge Banks and they keep serving us with interest, when and where-ever needed!!! 
With such a history, it definitely should be in today's post right. So looking for a perfet paalkova/thiratipaal, i wandered the streets of Google!! He/She pointed me to an article from The Hindu, i was way too happy, as it had the recipe too. The only change i made to the recipe is to reduce the sugar to 3/4 cup. It is way too simple recipe, but one, that demands a lot of attention. Only one Rule : Keep Flame Low and Stir Often!
Ingredients (approximately 500-600 grams of palkova)
8 Cups of milk
3/4 cup sugar (i used 1/2 cup white sugar and 1/4 cup raw sugar)
A heavy-bottom pan
A good laddle
Low flame
lots of patience

  • In a heavy-bottom pan, take the milk and let it boil in a very low flame. I always add 2/3 stainless steel spoons, an idea given by Lataji of Flavors & Tastes, which i follow till date. This prevents the milk from scorching or burning at the bottom.
  • As the milk boils and cream form on top, use a ladle, keep stirring and scratch the sides of the pan and stir it back into the milk. I stir every 10 minutes, ensuring the milk and the malai/cream stays in the pan. 
  • After 90 minutes, the milk would almost reduce to solids and would be at base of the pan. More caution is advised as there is higher chances of burning. 
  • Add sugar and stir. Now the stirring should be continous and you should be standing near the stove for the next 15 minutes. 

Just keep stirring, just keep stirring, what do you do, you stir!!!

 Sing like Dory of Finding Nemo, you won't get bored!
  • All the liquid would be absorbed and the texture would be like that of swelled sooji, soft and fluffy. When you take in the laddle and drop, it wont come down like a stream but like blobs of cream. That's it, done, take it off the heat, scrap it down to another flat vessel

  • i used a small take away alufoil and it came up to the brim of it. Let it cool for it to reach your tongue-manageable heat, dig with a spoon.
  • Ahh, before that, offer some to the Omnipresent. The sweet comes out clean, sticks nowhere, you will have a clean spoon when you cut it!! 
  • Loved it to the core. Hope you make and enjoy.

Monday, May 25, 2015

Kalkandu Panagam/Rock Candy and Cardamom flavored water - Nanagainallur Narasimhar Temple Pradosha Prasadam

For the last week of this month's BM, i took the theme of Temple Prasadam. The traditional offering in Temples. In this genre, i bring you a simple, yet flavorful Panagam recipe that is offered in Nanganallur Lakshmi Narasimhar Swamy Temple after Pradosham pooja.
For many who think Pradosham is celebrated only in Shiva temple, no it is also done in Narasimhar Temples. Pradosha, or Pradosha Vrata, is an auspicious day dedicated to Lord Shiva. It is said that Lord Shiva and Parvati are in a happy mood during Pradosham period and they shower blessings on devotees. 
Vaishavites too celebrates Pradosham, doing Narasimha pooja. As Lord Vishnu appeared as Narasimhar (Lion head and human body), at twilight and killed the Demon king Hiranya Kasipu with his finger nails sitting at his palace door, overlooking all the boons the demon king got from Lord Brahma to live for eternity. 
After this killing, Narasimhar's rage was pacified by his devotee Prahlad, for whom he took the avatar and Lord appeared in calm along with his consort,  Mahalaksmi. As this Avatar happened at the Pradosham time, Pradosha pooja is also done in Narasimhar Temples. To read about the significance, please click here
My mom and dad lived in Nanganallur for a brief period, when i went to India for delivering my Elder one, i stayed with them there.  Our house was situated very near to this Narasimhar Swamy temple. So, my daily routine included a visit to the temple in the evening. From 5th month of my pregnancy, until my delivery for about 4 months i used to go there everyday. I so fell in love with this temple and the Lakshmi Narasimhar decorating the Sanctum there.
Along with the daily evening pooja/aradhanai, pradosha kaala aradhanai would be so divine to behold. This yummilicious Panagam would be served as prasadam to everybody after the Pradosham day Pooja. Even with a big tummy, i never missed the poojai and never ever the prasadam, I would say my Narasimhan (Elder one) grew in my tummy drinking this pangam. 

3 tbsp rock candy sugar powder
1 cup water
3 pods of cardamom pounded
1/2 tsp dry ginger powder
1/2 a juice of  lemon 
  • Take a cup of water in a Mug or a bowl. Add sugar powder to it and let it sit for 10 minutes for the sugar to dissolve. I always keep powdered rock candy in my fridge. If you have it as rockies, powder it in a mixer along with cardamon. 
  • Add pounded cardamom and ginger powder to it, mix well. Add juice of lemon, mix well and serve. 
  • It can also be chilled and served to pep up the taste.
Posting this panagam today holds more significance to me, as today is my Narasimhan's (Elder son) Star birthday, one more reason why i took this theme for this BM. 
May God bless one and all with good health, greater prosperity and a life as sweet and flavorful as this panagam, also humble and simple like the same. 

Friday, May 22, 2015

Nellikaai More/Amla/Gooseberry yogurt smoothie - Summer coolant

When i did my Amla in Brine/Uppu nellikaai recipe, i promised to post gooseberry recipes during the weekend for this whole month. But some other situation happened at home and i couldn't really concentrate on that. So this week, i m planning to clear that backlog and fulfill that promise.
Today i m giving you a yogurt smoothie, nellikaai more/smoothie. The benefits Gooseberry/amla/nellikaai  are well known. They are abundant in Vitamin C and are said to be useful in treating high cholesterol, “hardening of the arteries” (atherosclerosis), diabetes, pain and swelling of the pancreas (pancreatitis), cancer, upset stomach, eye problems, joint pain, diarrhea, dysentery, obesity, and “organ restoration.” It is also used to kill germs and reduce pain and swelling caused by the body’s reaction to injury or illness 
info source : webmd
Maybe all these information was well known to The Tamil King Adhiyaman Neduman Anji, one of the 7 great patrons of art and literature(கடை ஏழூ வள்ளல்கள்). Once. a rare variety of gooseberry that grows on a cliff in his country, that is almost unreachable to any human and said to extend one's life expectancy, was gifted to him by a hunter. But such a great lover of Tamil he is, instead of having it for himself he gifted it to Tamil Poet Avvaiyaar, saying Many kings come and go, but a great poet like her should live and do more do the language and in turn to its art and literature. 
I m not sure, is Tamil as a language seeing that prosperity and cherished for its richness, but the gooseberry as a fruit to improve one's overall good health, is definitely the same.
Ok, enough of history,lets get to the recipe. This recipe, i actually got from my friend Gayathri. Thanks to her, me and hubby are having this smoothie almost 3 or 4 day in a week. 

Ingredient (Serves 3-4)
3 nos Gooseberry/Amla
1 no green chili
a sprig of curry leaves
1/2 tsp dried mint or 3-4 fresh mint leaves
salt to taste
3/4 cup yogurt
3/4 cup water

  • Wash the gooseberry/amla well in water. Chop them, removing the stone/seed inside. I just cut them along the wedges. 
  • Take the chopped amla, curry leaves, chili, mint leaves together in a mixer. Grind well to a paste. If needed add 2-3 tbsp of water and grind well.
  • Take the ground paste along with yogurt, water, and salt. Blend well using a hand blender until nice and frothy.

Sending this to Cooking from a Cookbook challenge, a weekly event happening @ +srivalli jetti's space.

Thursday, May 21, 2015

Vegan Mango Tutti frutti and almond muffins - using Date Syrup, No White sugar

After making a No sugar banana muffins, i wanted to do something with mangoes. My hubby is a mango-fanatic!! So, when the season starts, our rice-bin is always full with mangoes to the top, i have to remove them every time i need to reach for rice.  Even after making these muffins, i have few more left in the bin.
I have used the same recipe as that of my Vegan banana, date muffins. Instead of cinnamon, i have used saffron here. To release the flavor of saffron, i soaked them in hot water for 10 minutes.  Though we adults loved the flavor and the muffins, my elder one was put off with that taste, whereas my younger one relished them. 
1/2 cup Whole Wheat flour
1/2 cup All purpose flour
1 cup fresh mango puree (i used 3 fresh Alphonso mangoes)
1/2 cup date syrup (10-12 nos date, made as a paste)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup oil
a generous pinch of saffron, soaked in 3 tbsp of hot water  (or) 1/2 tsp freshly pounded cardamom powder
a pinch of salt
3 tbsp tutti frutti
3 tbsp almond flakes
  • Preheat the oven to 180C. Keep a muffin tray ready with liners. I used my 6-cup muffin tray and another 4 silicon moulds.
  • Sift together all purpose flour, wheat flour, baking soda, baking powder and salt together. Add tutti frutti, and almond flakes to this dry ingredients. Mix and keep aside until use. Soak saffron in hot water and keep aside until use.
  • Wash and cut the mangoes, scoop our the flesh and blend into a smooth pulp. Take the puree in a bowl, add date syrup and oil to it, mix well.
  • Now add the wet ingredients to the dry ingredients, using spatula, mix well to get a homogeneous mixture. The batter will be of dropping consistency. Scoop the batter into the prepared muffin moulds. Fill the muffin cups 2/3rd.

  • Bake them in a pre-heated oven for about 25-28 minutes or a skewer inserted in the center comes out clean. Transfer them onto a wire rack, let them cool for 10 minutes. serve warm,

  • I have used fresh mangoes, when using tinned mangoes, check the sugar and add the date syrup, since tinned mangoes might be high in sugar.
  • I have used saffron for flavornig, some might not prefer it, you can also use cardamom powder.
Sending this to Come,join us for breakfast,   happening @ +srivalli jetti's space and Kids Delight - Snacking all the way, happening @ +Sandhya Ramakrishnan's space, event by +Srivalli Jetti.

Tuesday, May 19, 2015

Vegan Banana, Dates & Walnut Muffins - No Sugar, Using Date Syrup

I feel like, i m  writing a post after a very long time, but it is just a week or so since my last post. We had a small get together at my place with few of our friends and hubby's colleagues. It was so much fun and noise after a long time. Kids had a good time. 
The next day when i set to clean, i found quite a few banana's. Now how much can we eat? So, they were destined to go into a bake. Recently me and hubby are avoiding sugary food and trying to get into healthy eating habit. Since i already decided it to be a bake, i wanted to try baking without white sugar. Thanks to my pantry, i had a bottle of date syrup. I tweaked banana walnut muffins recipe and these muffins. They came out so soft and fluffy, kuttu gorged on them without knowing they are made of date syrup, trust me, none would believe unless you reveal it.

1/2 cup Whole Wheat flour (i used QFM brand)
1/2 cup All purpose flour
2 nos banana (i used Chiquita variety)
1/2 cup dates syrup  or (10-12 dates soaked in warm water for 10 minutes and made into a paste)
1/4 cup of oil
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup of chopped walnuts 
a generous pinch of cinnamon
a pinch of salt
  • Preheat the oven to 180C.. Line a muffin pan with liners and keep it  ready, i used my 6-cup muffin tray and one more silicon muffin mould. 
  • Sift together both the flours, baking soda, baking powder, salt and cinnamon. Add the chopped walnuts to this and mix well. 
  • In another bowl, take the bananas, mash them well with help of a fork. To this mashed bananas add date syrup and oil. Mix well.
  • Add the dry ingredients to the wet and mix it together with a spatula. Fill up the muffin cup until 2/3 rd. I filled it up 3/4 and they did spill out a bit and have that muffin top. To avoid that and get a even shaped top, use 6-cup muffin tray + 2 silicon moulds and fill them up till 2/3 -rds.
  • If you prefer, you can top the muffins with some chopped walnuts, i didn't because my kids don't like top studded muffins, puts them off immediately.
  • Bake in the preheated oven for about 22-25 minutes or until a skewer inserted in the center comes out clean.
  • Take it out of the oven, let it sit on a wire rack to cool a bit and serve. 
Sending this to Anniversary Mela & Come,join us for breakfast,   happening @ +srivalli jetti's space and Kids Delight - Snacking all the way, happening @ +Sandhya Ramakrishnan's space, event by +Srivalli Jetti.

Tuesday, May 12, 2015

Stromboli/Cauliflower,Paneer and peas stuffed Stromboli for #BreadBakers

I think Fire up your Oven, Mega marathon has ignited an never ceasing fire in my oven. I m not stopping baking anytime near. It is like baker's itch, the ease of serving a bread for dinner or our weekend lunch, has grown on me now and thank god, my family too enjoys it. To enhance that itch of mine, i recently joined the Bread Bakers group. 
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. More information about the group and how to join in the baking fun is at the end of the post.
This month's theme is hosted by Jenni of She wanted us to do some stuffed breads. I first decided to do a Savory Kringle, then suddenly had a doubt, whether will it be a stuffed bread?? if you know, please clear my doubt. Anyways, kringle was ruled out, next in line was Stromboli. The first time i tried, i slathered it with pizza sauce and stuffed it with veggies and baked. The bake got soggy and the base tore apart, with the filling oozing out every side.Though, look-wise it was horrible, the taste was spot on!! I wanted to get it right, the next time. When i saw the theme as stuffed bread, i decided without a second thought, that it will be Stromboli. Made these for our dinner last week and my it was one awesome bread. Loved every bit of it.
It is such a verstaile bread, you can experiment well with the stuffing. Maybe next time i would try some with spinach and feta cheese or may be with some noodles. But for now, just check out this recipe with a simple Cauliflower paneer and peas filling. 
Inspired from Varada's
1.5 cups Bread flour
1.5 cups All purpose flour
1 cup Whole wheat flour (i used normal atta/chapathi flour)
2 tsp instant yeast
1 tsp sugar
2 tbsp oil
1 tsp dried oregano + some more for sprinkling on top the bread
1.5 tsp salt
1 and 1/4 cup warm water (approximate)
Oil for brushing the top

400 grams paneer (i used store-bought)
1 large onion
1 large tomato
2 cloves of garlic, minced
1 cup cauliflower florets
1/2 cup peas, i used frozen
1 tbsp tomato paste
1/2 tsp red chili powder
1 tsp coriander powder
2 pinches of turmeric
2 tsp oil
salt to taste(remember the dough too has salt)
  • I used my food processor for making the dough, it can also be kneaded by hand. Take all the flours, salt , sugar, dried oregano and yeast into the processor bowl. Run at a low speed for a minute for them to mix well.
  • In a microwave safe mug, take water and heat for 30 seconds. The liquid should be warm, that is when you dip your finger into it, it should feel hot, but not scalding hot. Always remember, too hot or too cold liquid will kill the yeast. 
  • Now slowly add the water and knead a soft dough, be careful while adding the last 1/4 cup of water, you might not need all of the water. When the dough starts to come together, add oil and knead for about 4-5 minutes to get soft and smooth dough.It is an easy dough, comes off easily, If kneading by hand, knead another extra 2 minutes until the dough is soft and supple and doesn't stick. Let the kneaded dough, rest in an well-oiled bowl for about an hour or until it doubles in volume. 
  • When the dough is resting, let us prepare the filling. Chop the onion and tomato. If using frozen paneer, remove it from the freezer and let it get thawed before using. Chop the cauliflower into florets and wash them well in water.
  • Heat a pan with oil, crackle cumin, followed by chopped onion and garlic, saute until onions turn translucent. Add chopped tomates and tomato paste, 1/4 cup of water. Add red chili powder, coriander powder, turmeric powder and salt.Let it cook until tomatoes turn soft. 
  • Now add cauliflower florets, peas and paneer to this, mix well, if it is too dry, add another 1/4 cup of water. Cover and cook for 10 minutes for the flavors to mingle. After 10 minutes, uncover and cook until all the liquid dries up. The stuffing should be dry, or else the Stromboli might become soggy and tear apart while baking.  Once all the liquid dries up, take it off the stove and let it cool completely.
  • Once the dough has doubled in volume(it took an hour for me, if you live in colder places, it might take another 30 minutes), Remove the dough on to a well-floured working surface. Punch it down and knead a couple of times. 
  • Now you can either divide the dough into 2 or 3 portions and make a big Stromboli, which can later be cut and served. But, i divided the dough into 6 portions, so it was more like a personal Stromboli. It was easy to hold and eat on the go type of bread.
  • Preheat the oven to  180C and keep a cookie/baking tray lined with parchment or alu-foil ready.  I used my cookie tray, lined with alu-foil.
  • Once divided, roll out  each portion into a big circle. I rolled each portion into a circle of 8-9 inches diameter. Spread 3-4 tbsp of filling in the center of the rolled out dough. take care not to fill it till the edges or more, it might come out while rolling or baking. 
  • To get a neatly rolled stromboli, fold the opposite edges inside the filling and roll from your end to the other to get a neat, chubby roll. Brush some water and seal the edges. Repeat the same with rest of the dough portions. Make small slits using a knife on top of the bread, for the steam to vent while it is baking. 
  • Place the rolled bread with sealed edges facing down, on the baking tray with an inch space gap in between. Brush the stromboli with oil, sprinkle little dried oregano on top. Bake in a preheated oven for about 20-25 minutes or until the tops turn golden brown. 
  • Remove the baked bread, on to a wire rack.Let it cool until it is eatable hot. Serve warm with a drink by the side. Makes a filling lunch/dinner. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


Savory Breads

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