NOTE: Whole wheat flour,honey and walnuts together makes this a nutritious bread ideal for morning breakfast.Served warm with butter and jam or honey try this simple easy to make bread. Fresh yeast is better to dry yeast.When using fresh yeast the quantity should be less than dry yeast.We add a little white flour as the gluten in it will give elasticity to the dough.
U need:
Whole wheat flour: 1&1/2 cup
Maida: 1/2 cup
Fresh yeast: 1&1/4 tsp or
Dry active yeast: 1&1/2 tsp
Warm water:1/4 cup
Warm milk: 2 tablsp
Walnuts: 1/4 cup
Kishmish: 2 tablsp
Sugar: 1/2 tsp
Honey: 3 tablsp
Salt : 1 tsp
Olive oil: 2 tabslp
Warm water to knead the dough
Topping:
Plain oats: 2 tablsp
Method:
1. If using dry yeast ,in a bowl add the warm water,warm milk and sugar and stir.Now add the yeast allow it to rise well.
2. In a bowl add both the flours,fresh yeast,( if using dry yeast then add the already fermented yeast),honey,salt,walnuts,kishmish and rub together well with light fingers.Using some warm water knead to a soft slightly sticky dough.Add 1 tabslp olive oil and knead further using very light fingers..Transfer to a greased bowl and cover with a cling film.Let it rise. approx 2 hrs. The dough would have risen well.
2. Remove cling film,punch the raised dough slightly to let the air out. Knead a little and roll to a loaf shape.Grease a bread loaf tin with 1/2 tsp olive oil and transfer the loaf to the tin.Cover with the cling film and let it rise .approx 1 hr.
3. Pre heat oven gas mark 200 degree centigrate for 5 mins .Remove the cling film and drizzle some honey over the raised loaf.Spread the oats over it and press gently.Make 2 to three cuts in the loaf .
4.Bake the loaf in the preheated oven for 30 mins.Once done remove the bread from the oven, drizzle some olive oil and bake for another 10 mins.A nice brown crust will be formed with a wonderful aroma coming from the loaf.
5. Remove the loaf from oven and cool.Tap gently to check if a light hollow sound comes which means the bread is done.
5.Once cooled slice and serve warm with butter and jam.
Bonn!!!!Appetite!!!!!
NOTE: Parathas flaky,crispy,stuffed,buttered,fried in tons of ghee.....is one yummy dish which is an eternal favourite all over India. Popularly eaten either for breakfast as in North or for dinner down South I am giving you a new version of this humble paratha. Have it either for breakfast with fresh curd or for dinner with alu ki subji.
U need: Dough 1 Dough 2
Maida: 1 cup Maida:1/2 cup
Palak leaves: 1/2 cup Peeled beetroot: 1
Coriander leaves: 1/4 cup Tomato ketchup: 3 tsp
Green chillies:3 Jeera powder: 3/4th tsp
Salt to taste Red chilli powder:1/2 tsp
Oil: 2 tablsp Oil : 2 tablsp
Sugar: 1/2 tsp Salt to taste
Cardamom powder:3/4 tsp
Dough:3
Maida:3/4 cup
Haldi powder: 1/2 tsp
Oil: 2 tablsp
Salt to taste
Sugar:1/2 tsp
METHOD:
1.Dough 1: Clean,wash the palak leaves and coriander leaves.Grind together with green chillies to a smooth paste. Put the maida in a bowl.Add the ground paste,salt,sugar,oil and knead to a smooth dough.Knead well.Use a little warm water if needed.Cover and set aside.
2. Dough 2: Wash beetroot well.Peel the skin and chop to pieces. Grind together along with tomato ketchup,jeera powder,red chilli powder,cardamom powder,salt.Put maida in a bowl.To this add the beetroot paste,oil,and knead to a smooth dough.Again if needed you can use a little warm water.
3. Dough 3: In a bowl add all the ingredients and knead to a smooth dough.
4.Paratha:
Take a small ball from the three dough.It should be slightly bigger than a marble(goli).Gently roll each ball to a slightly long rope. Join them together at both ends and twist them together.Roll them to a Swiss roll shape.Press gently and roll to a medium sized roti using a little oil,while rolling with the rolling pin.You can see the three dough merging together and having three colours.
Heat a tava.Put the paratha and fry well on both sides using a little ghee.The heat should be medium and the parathas should be cooked well on both sides.
5. Serve hot with Alu ki subji and chutney of your choice.Or with fresh curd.
ALU KI SABJI:
Boil 3 potatoes.Cut the potatoes into 2 .Don't peel the skin. Lightly fry in oil till light brown.Cut one onion to slightly large pieces.Chop fine another onion along with 2 pods garlic. Heat oil in a kadai. Add 1 bay leaf,1/2 tsp jeera and saute. To this add 4 or 5 slit green chillies.Add the large pieces of onions and fry well.Now add the finely chopped onion-garlic and continue frying till the onions turn translucent. Add fried potatoes and fry further. Add turmeric powder,salt and sugar and add 1 cup water.Simmer till the gravy thickens.Add 1/2 tsp cinnamon powder.Garnish with chopped coriander leaves. Serve with the teenrangi parathas.
Bonn!!!Appetite!!!!
