Recipes
Healthy Veggies Cake
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE MASALA BREAD
Prep Time
00:20:(HH:MM)
Serves
15
Baking/Cooking Time
40 mins
Baking Temp
180*
Baking Temp Details
Celsius
Level
Intermediate
Short Recipe Description
Healthy bread made with whole wheat flour & semolina, loaded with vegetables like onions, grated carrots, bell peppers, mushrooms, sweet corns & olives. Garnished with sesame seeds, melon seeds & pumpkin seeds. Served with beetroot dip.
Additional Categories
Eggless,Vegetarian,Healthy Grain,Sugarfree,Contains Nuts & Seeds
INGREDIENTS
|
1 cup= 250 ml 1 cup Whole wheat flour 1 cup Semolina 1 cup Curd 1/4 cup Olive oil 1/2 cup Water 1 tsp Baking powder 1 tsp Baking soda 1/4 cup Grated carrot 1/4 cup Chopped onions 1/4 cup Chopped bell peppers 1/4 cup Sweet corns 1/4 cup Mushrooms 2-3 tbsp Olives Salt to taste 1 tbsp Oregano 1 tbsp Chilli flakes 1 tsp Cumin powder 1 tbsp Fennel powder Seeds for garnishing Veggies for garnishing For beetroot dip: 1/2 beetroot peeled & cubed 1/4 cup Soaked peanuts 1 tbsp Sesame seeds 1/2 cup onion chopped Few garlic cloves 1 tomato chopped Salt to taste 1 tbsp fennel seeds powder 3-4 tbsp lemon juice |
METHOD
METHOD:-
1. Take dry ingredients flour, semolina, baking powder & baking soda.
2. Take another bowl & take curd, olive oil, salt & spices & mix everything well.
3. Incorporate the dry ingredients into the wet ingredients & add all the veggies.
4. Make a soft batter by adding water gradually. It should be of medium consistency.
5. Grease & place parchment paper over a bread tin 9 inches.
6. Pour the batter & garnish with seeds & veggies like mushrooms, corns & olives.
7. Pre-heat the oven at 180* & bake for about 35-40 mins.
For beetroot dip:-
1. Take a wok & put a tbsp of olive oil on it. Heat the oil & put roughly chopped onion & garlic.
2. Once sauté, add tomato & red chilli & stir fry till tomato become mushy.
3. Now add beetroot cubes, sesame seeds & salt.
4. Add fennel seeds powder & cumin powder.
5. Switch off the flame & let this mixture cool.
6. After cooling, grind in a mixture grinder & add 2-3 tbsp of lemon juice.
7. Dip is ready to be served.
Assembling
Cut the bread slices & serve with beetroot dip.
Baker Tips/Notes
Pre-heat the oven at 180*. After 35 mins insert a toothpick, if it comes out clean, it means the bread is ready. Otherwise bake it for 4-5 more mins.
