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!!!!
NOTE: Baking, especially bread is my passion.The freshly baked bread with its lingering aroma is my eternal favourite. Given here is a wonderful bread baked by me.Very easy to make this can be had with a bowl of hot soup for dinner. Try baking this and give me your feedback!!
U need: ( for 1 loaf)
Maida: 1 cup
Dry yeast: 1&1/2 tsp
Warm water to knead.
Dried basil: 1 tsp
Dried oregano: 1/2 tsp
Dried chilli flakes: 2 tsp
Green chilli paste: 1 tsp
Salt to taste
Sugar: 1/2 tsp
Grated cheese: 2 tablsp
Olive oil: 2 tsp
Method:
For topping:
1.Mix together grated cheese, 1 tsp chilli flakes,pinch salt together.
2. In a small bowl put 1/2 cup warm water,sugar and the yeast.Let the yeast rise and a forth is formed.
3.In a big bowl add the maida,salt,1 tsp chilli flakes,basil, dried oregano ,green chilli paste and mix well. Now add the well risen yeast mix and gently mix well.Using a little water knead to a smooth and pliable dough.Add the olive oil and knead further(7 mins). Keep the dough in the bowl,cover with a cling wrap and let it rise ( 1&1/2 to 2 hrs).
4.Once the dough is well risen,remove the cling film and gently press the dough.Shape to an oblong and put it in a well greased(with olive oil) bread tin. Spread the topping over the dough pressing the cheese gently. Cover with the cling wrap and let it rest for further 1 hr.
5.Remove the cling wrap.Bake the bread in a pre-heated oven at 200 degree C for 20mins.
6. Take out the tin,drizzle with 1 tsp olive oil and further bake for another 10 mins or till the top is lightly browned and a wonderful aroma comes.
7. Rest the bread for 20 to 25 mins till it is lightly warm.Slice and serve with a hot nourishing soup of your choice.
Bonn!!!!Appetite!!!!!!
NOTE: Dry white peas is a very versatile pulse which tastes good cooked with potatoes or with mixed vegetables.On its own too made into ghuguni (recipe already given) or sundal is also a heathy and tasty option to have this in our meals. This is a semi dry dish.
U need:
Dry white peas: 1 cup
Mixed vegetables: 1 cup (choice is yours) chopped
Ginger julliene:2 tsp
Green chillies: 2 ( minced fine)
Channa masala powder: 1 tsp
Red chilli powder: 1 tsp
Cinnamon stick: 2
Cloves: 2
Cardamom pods: 3
Roasted jeera powder: 1/2 tsp
Tomato puree: 2 tsp
Salt to taste
Oil: 2 tablsp
Ghee: 1 tsp
Saunf: 1 tsp
Kala jeera: 1/2 tsp
METHOD:
1. Clean,and soak the dry peas for 2 hrs. Pressure cook with a little turmeric powder till just cooked.
2. Heat oil in a kadai. When hot add the saunf ,kala jeera,cinnamon stick,cloves and cardamom pods and sauté for 2 seconds.Add the minced green chillies.
3. Now add the chopped mixed vegetables and stir well on medium flame for 5 to 6 mins.
4.Add the red chilli powder,roasted jeera powder and stir.Cover with a lid and let the vegetables cook till semi cooked.
5. Add the drained ,cooked white peas keeping a little for garnishing. Add salt ,tomato purée and cover with a lid for 3 mins. on low flame Cook.
6. Remove lid.Add the ginger julienne, and stir well.Check whether the vegetables are cooked.Off the gas.
7.Heat ghee in a kadai. Add the channa masala powder ,toss well and add to the mixed curry.
8.Cover with a lid for 5 mins.Transfer to a serving bowl ,garnish with the balance cooked white peas serve hot with rotis.
NOTE: Bisi Bele Huli Anna a traditional dish from Karnataka where the use of traditional spices and copra enriches the dish and makes it delicious to eat.I have prepared this dish with a slight twist. Instead of copra I have used fresh coconut scraping fried it to a light brown colour along with curry leaves and powdered it with some jaggery .The dish tastes just yum!!!Try this version too.Since this dish has vegetables too all it needs is some fresh chips as side dish.
U need:
Mixed vegetables ( drumstick,red sweet pumpkin,brinjal,carrot,potato): 2 cups
Rice:1 cup
Toover dal :3/4th cup
Tamarind paste: 2 tsp
To fry in 2 tablsp ghee and grind to a fine powder:
Dhaniya seeds: 2 and 1/2 tsp
Black pepper corns: 1/2 tsp
Urad dal: 1tsp
Chana dal: 1 tsp
Cloves: 3
Turmeric powder: 1 tsp
Cinnamon stick: 2
Cardamom pods: 3
Red chillies: 4 or 5 ( as per individual taste)
Asefodita powder : 1/2 tsp
To lightly fry in 2 tsp ghee:
1/4 cup fresh coconut
2 tsp fresh curry leaves
Salt to taste
Jaggery: 1 tsp
Garnish:
Ghee: 2 tablsp
Broken cashews: 2 tsp
Mustard seeds: 1 tsp
METHOD:
1.
Wash rice and dal together and soak for 15 mins. Pressure cook in a pressure pan with turmeric powder till it is cooked well.
2. In a kadai add the mixed vegetables,2and 1/2 cups water,some salt and cook till the vegetables are semi cooked.
3. Grind to powder the golden fried coconut and curry leaves.Add the jaggery to it.Mix this powder to the spice powder already prepared.
4. Open the pressure cooker. Mash the dal and rice well.Add the semi cooked vegetables and simmer on low heat.Add salt to taste along with the tamarind paste.Add 1/2 cup water and continue simmering for few mins,stirring occasionally till the vegetable is cooked and blended well with dal and rice.
5. Add the spice,and coconut powder and mix well.If needed add another 1/2 cup water.Simmer for another 5 mins.Meanwhile in a small pan add 2 tablsp ghee.When hot add the cashews and toss well.Add the mustard seeds and pour this over the simmering beisi bele huli anna.
6. Cover with a lid for 15 mins.Now just before serving transfer to a serving bowl,add some more chopped curry leaves and serve piping hot with pappads or potato chips.
Bonn!!!!Appetite!!!!
NOTE: Lobia or Dry Karamani is one good source of protein. Available in red or white colour both are good,the red having a slightly more sweeter taste. This recipe is quick to make and can be had as an evening snack or as a side dish with rotis. Or better still make an Indian Enchiladas using this recipe as filling. I have used Haleem spice mix here.If you don't have it you can skip it and use Kitchen King.
U NEED:
Red lobia: 2 cups
Onion : 2
Ginger: 2" piece
Green chillies: 2 slit
Haleem spice mix : 2 tsp
Or Kitchen King powder: 1 tsp
Red chilli powder: 1 tsp
Garam masala powder: 1/2 tsp
Jaggery: 1 medium piece
Dhaniya jeera powder: 1 tsp
Kala jeera: 1/2 tsp
Salt to taste
Ghee: 2 tablsp
Coriander leaves minced: 3 tsp
METHOD:
1. Soak the red lobia in water for 3 hours. Pressure cook till done.
2. Finely chop onion and ginger.
3. Heat ghee in a kadai. When hot add the kala jeera. Sauté.Now add the minced onion and ginger and stir for 5 mins.
4. Add the Haleem spice powder or Kitchen King.Sprinkle some water and continue stirring.
5. Add red chilli powder,Garam masala and the jaggery and dhaniya-jeera powder.Add 1/2 cup water and stir well.Add salt.
6. Once the masala is cooked add the red lobia. Mix well and continue stirring till the curry is semi dry.
7. Add finely minced coriander leaves and serve hot as a snack or with hot rotis.
Bonn!!Appetite!!!!
NOTE: Dosa the eternal favourite all over the world is one dish which is versatile.We can have a variety of these fluffy/crispy pancakes with multiple combinations. One such is Uruli Dosa which my grandmother used to make whenever we used to visit her on holidays.So here I am sharing this super delicious dish with you.Point to note the dosa batter has to be fresh. Also the dosa is made in a kadai not the dosa pan.
U need:
Fresh Dosa batter: 3 cups
Grated ginger: 3 tsp
Finely minced green chillies: 2 tsp
Minced curry leaves: 2 tsp
Urad dal: 2 tsp
Channa dal: 2 tsp
Oil to make the dosas (preferableSesame Oil)
Deep bottomed kadai to make the dosas
Method:
1. Soak the two dals together for 10 mins.Drain the water and add to the dosa batter. Add all the other ingredients except the oil and lightly beat the batter.
2.Heat a deep bottomed kadai. When hot rub with a little sesame oil. Now take a ladle of the dosa batter and pour into the kadai swirling to a small circle(as seen in the picture above).
3.Pour 2 tsp of oil around the dosa and cook.Once the underside is cooked flip to the other side gently using a table spoon.Add another 2 to 3 tsp of oil and cook on medium heat till crisp and golden in colour on both sides.
4. Serve these uruli dosas with spicy coconut chutney.
For the coconut chutney:
Grind together to a smooth paste 1/2 cup grated coconut,2 tablsp roasted gram,5 to 6 green chillies,1 pod garlic(optional) .Heat a little oil in a small kadai.Add 1/2tsp mustard and 1/2 tsp
urad dal and pour over the chutney.
If you find the chutney too hot reduce the chillies.But if you like to this spicy chutney add more chillies along with a tsp of sesame oil over the chutney .It tastes YUM!!!!
