Thursday, January 1, 2015

Whole wheat honey bread - (for bread machine Recipe)

Warm and freshly baked bread is a joy. This is softest, moistest, fluffiest, freshest-staying, homemade, 100% whole wheat bread 
and one of the best recipe i ever tried. I tried this many times and each time it turns very well.
There are days when my whole wheat bread used to turn like a thick brick. some recipes required  few cups of all purpose flour /bread flour for fluffyness. 
after lot of experiments and trying lot of recipes from internet here are tips i found that worked for me


Secret Ingredient :
here the secret ingredient is vital wheat gluten. yes this makes a lot of difference. . Gluten is the protein found in wheat. Its what gives bread its shape and pizza dough its elasticity.Vital wheat gluten is just the protein in a powdered form. It is made by washing wheat flour dough with water until all the starches dissolve, leaving just the gluten behind.You can find this in baking needs section of any grocery/departmental store








Raise it ThriceAnother secret is let you dough raise thrice. Normally all bread machine cycles follow following order for bread

1. Kneading 
2. Rest and let it raise
3. Kneading  again
4. Rest and let it raise
5. Bake

if you add one more Kneading  and rest cycle before baking it turns very good.
I have a basic bread machine. I cannot define any custom cycle ,so what i do is i first do a dough cycle. It mixes and then it raises.
then i select normal bread cycle. 

For 1 1/2 lb. bread machine


  • 1 1/2 cups water
  • 2 tablespoons (7/8 ounce) olive or butter
  • 1/4 cup honey or maple syrup
  • 3 1/2 cups  of  Whole Wheat Flour
  • 1/4 cup sunflower, sesame or flax seeds (optional)
  • 1 and 1/2 tablespoon vital wheat gluten
  • 1/2 teaspoons salt
  • 2 1/4 teaspoons instant yeast

how to proceed
Put all of the ingredients into the bread pan in the order listed.
program for dough cycle
let it rest for 45 min
then select Program for basic white bread, and press Start.
Nutrition Facts
Servings 14.0
Amount Per Serving
calories 163
% Daily Value *
Total Fat 4 g6 %
Saturated Fat 0 g2 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 85 mg4 %
Potassium 15 mg0 %
Total Carbohydrate 28 g9 %
Dietary Fiber 4 g14 %
Sugars 5 g
Protein 5 g10 %
Vitamin A0 %
Vitamin C0 %
Calcium3 %
Iron8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Tuesday, December 23, 2014

whole wheat Roti /Chapati - bread machine recipe

There are some kitchen gadgets that makes life easy. Like my food processor , vegetable dicer . I have this dicer i bought from aldi. its a real time saver. Works on onions,zucchini,cucumber ,bottle gourd, tindora(ivy gourd) ,tomato ,beans. 
Another one i recently got is a bread Maker. ever since i bought this,home made bread is now on menu and been baking fresh loaf every week.

For a super soft roti/chapathi proper kneading is the key. Using bread machine for kneading helps 

why use bread maker for chapati dough than a stand mixer 

ease of use : just dump all the ingredients and let it do the magic. after 15 min ,get super soft dough. no flour on counter space etc.

ease of cleaning : its a non stick bowl very easy to clean.nothing sticks, nothing to scrape.

Time saver : you just dump all ,and switch on. no need to stand behind or operate like stand mixer.

Here is the Recipe...

Roti ( Bread machine Recipe)
  • 1 cup + 1/2 cup warm water
  • 1/2 tbsp lemon juice ( optional ,see tips)
  • 2 tbsp Oil/butter
  • 1 tsp salt
  • 3 cups atta flour/wheat flour ( i used ashirwaad atta ,bought in indian stores)
Add all the ingredients to the bread machine in the order recommended by the bread machine manufacturer. Set the machine on the dough setting to make the dough for you. On your bread machine select dough cycle. let it run for 15-20 mins. stop the machine and take the dough out.

you can store it in a ziplock bags in refrigerator for a 7-10 days. I guess you can deep freeze dough and thaw it before you use ,i  never did that.




Add everything to bread mechine

You don't have to check actually .but if you are using a new flour you can check if you need to add more water.




Store in a ziplock bag or any air tight container


Tips :
water depends on the type of the flour you are using. some soak up more water. so if you are doing this first time ,adjust water. as a rule of thumb the higher the protein level of the flour you use, the more liquid it will absorb; be sure to check your dough during the kneading cycle, and add more liquid if necessary. The proper consistency for your dough is a smooth, soft ball.  add 1 tbsp water at a time as needed.

If by mistake you think you added more water  ,then add tbsp of flour. Finally in 1 or 2 attempts you will get the correct ratio for the flour you are using. Yes  water depends on flour.
If you are using any additives like Methi leaves or avacado etc ,adjust water accordingly

lemon juice: this is optional. it is a natural dough conditioner. It helps keeps dough fresh and improves shelf life.

for Roti /chapathi :

you can prepare roti/chapati immediately , I would rest it for 5 /10 mins before pressing .








Tuesday, July 29, 2014

Spicy Pinto beans - (a rajma look a like...)

 Pinto beans  as are most other beans provide high quality protein . These are all necessary for growth and tissue building. Pinto beans are also rich in fiber. Dietary fiber helps to stabilize blood sugar levels
.Pinto beans are packed with iron, zinc, potassium, phosphorous, magnesium, thiamin and folate.

Its so tasty ,so not just prepare regular refriedbeans ,add some spice  and prepare the same way as you use kidney beans. 

if you compare Pinto beans provide a little bit more fiber , protein  ,folate ,Magnesium than kidney beans. also it can be easily mashed.

serve it with rice for a one pot and filling meal.



Spicy Pinto beans
what you need :

  • 1 cups raw  pinto beans 
  • 3 tbsp canola /coconut oil
  • 1 tsp cumin seeds
  • 1  medium onion (approx 1/2 cup when chopped)
  • 1 large tomato    (approx 1/2 cup when chopped)
  • 2 cloves fresh garlic
  • 1 tbsp fresh ginger
  • 2-3  green chilli (optional)
  • Handful of freshly chopped coriander
  • 1 tsp salt
  • whole spices
  • 2-3 cardamom
  • 2-3 cloves
  • 1 inch cinnamon
  • 1 tsp garam masala  ( or just add corriander powder+ cumin powder 1/2 tsp each)
  • 1/4 tsp turmeric powder
  • 1/2 tsp paprika / red chilli powder


process :

If you are using raw pinto beans, soak them overnight. 

cook them in a pressure cooker or boil them until soft.

mash them with a masher while its still hot.


heat oil in a pan.

add whole spices and and saute till cloves changes its color.

now add finely chopped ginger ,garlic ,onions and  masala.

cook till they the onion becomes pink/transulucent in color .

add cumin powder, turmeric powder ,paprika powder.

add finely chopped tomatoes and cook for about 5 min till the tomatoes are well cooked


Now add the mashed pinto beans ,salt 

mix well and cook on low heat covered for about 5-10 min 

garnish with chopped cilintro

Serve with brown rice, jeera rice, roti, chapatti or naan. or use it as a spread on the bread.

Note :  its very important to soak Beans/lentils before you cook for health reasons. soak for 8-10 hours. Discard the soaked water ..Soaking beans overnight in cold water helps not only in reducing cooking time ,but also reduces the compounds that make gas, which can cause bloating. Another soaking method is to place the beans in a pot, cover them with water and boil them for a few minutes. After boiling, let the beans soak overnight.

while cooking beans/lentils ,add water in ratio of minimum 1:2  for 1 cup of soaked beans ,add 2 cups of water. 

before mashing cooked beans,drain water . then mash. Do not discard drained water.add this water as needed to adjust your palates .

Nutrition info :
Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 307
% Daily Value *
Total Fat 11 g18 %
Saturated Fat 1 g4 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 600 mg25 %
Potassium 753 mg22 %
Total Carbohydrate 38 g13 %
Dietary Fiber 10 g38 %
Sugars 5 g
Protein 12 g25 %
Vitamin A12 %
Vitamin C19 %
Calcium8 %
Iron19 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Monday, December 9, 2013

Cranberry-coconut chutney

I love cranberries , those tangy ones are good for everything i make . cooked with lentils or with brown sugar its versatile taste just goes well with everything.

you can prepare a variety of dishes with this ,this also adds good color to your dish.

This is perfect season to dish out those little Berries that are star of thanksgiving.

Stock them up now. String them is easy ,just keep them in a cover and put in your freezer. Use them as needed thru out the year!!


here is a simple chutney with cranberries. In fact this recipe is traditional South Indian coconut chutney ,just replaced tamarind with cranberries.



8 oz or 1 cup fresh Cranberries
2 tbsp oil
1/2 cup coconut pieces or grated . (you can use thawed frozen coconut,but fresh ones will taste best)
1/8 tsp turmeric
a pinch of hing / asafoetida
1 tsp black mustard seeds
1/4 tsp fenugreek / methi seeds
1tsp urad dal
8-10 red chillies  (number of chillies depends on hotness of the chillies and  also how much you can handle)
salt


Tampering

1 tsp oil
1/2 tsp mustard seeds
1 red chillie
a handful of curry leaves


How it’s done:

in a small pan, heat oil, and add mustard, fenugreek, coriander seeds, urad dal, red chillies and saute them till you get nice aroma.

add asafoetida and turmeric to it.

In a mixer grinder , grind all the spices which you fried till you get see coarse powder 

add salt, cranberries and coconut and grind well. Add little water if necessary.


Tampering:
heat oil ,add mustard seeds ,redchillie pieces. when mustard seeds crackle add curry leaves. pour this to grinded paste


this goes well with rice /dosa/or spread on  flat bread.

Thursday, September 12, 2013

Maida Savory/Crunchy Diamond biscuts

Maida savory /Maid Biscuit ,takes me to my childhood days wherein my mom always does these crunchy snacks for us to relish during evening returns on our school days.
I must say we would never stop munching these crunching snacks if we are before TV show.Well coming back to present, my little one really liked her first bite of these crunchy biscuits and asks me to prepare it.

Here is the Easy recipe of these diamond cut maida biscusts.
Maida Biscuts
Ingredents:

  1. All purpose flour/Maida - 1 1/4 cup
  2. Ghee or butter -2 tbsp
  3. Cooking soda/baking soda - 1/3 tsp
  4. Chilli powder - 1 tsp
  5. Hing/Asafoetida -1/4 tsp
  6. Agvine-1tbsp
  7. Salt as needed
  8. Oil for frying



Method
  • First mix  maida,  butter (or ghee) and cooking soda well with your hands as you add water and knead into a stiff but smooth dough.
  • Now add chilly powder,salt,agvine and knead well and keep it aside for 10 minutes closed with lid.
  • Roll it out just as you do for chapati (neither too thin nor thick)
  • Using a biscuit cutter/roller or even a knife, cut the dough into diamond shapes or squares. 
  • Heat oil and deep fry it in batches till golden brown.



You can munch them with ketchup/sauce of your choice.

Sunday, July 14, 2013

Nuvvu undalu /sesame seeds laddu

This is simple ,yet very delicious and nutritious snack with just 2 ingredients.. My favorite 'laddu' . with goodness of sesame seeds,this is an excellent one for kids and elders

There are many varieties of sesame seeds ,most common are ivory colored ones. Darker seeds also taste very well for this recipe ,and it will be more flavorful.
I  used the pale colored ones.


Here is the recipe...

makes 6-8 laddus

What you need:
Sesame seeds 1 cup
grated Jaggery 1 cup (adjust this quantity based on your taste)
if you don't have jaggery ,use brown sugar (reduce quantity to 3/4th cup)   ,but it may not be as flavorful as original ,but still good.
cardamon  2-3 pods (optional)

How to proceed:
 Dry roast the sesame seeds till they turn golden color and release Aroma. This is very important to roast properly ,if not roasted  ,end result will not be good.  Sesame seeds will start to crackle when heated. Its the sign that they are roasted.

 Do not over roast  ,they change to dark color when over roasted and may taste bitter. Allow it to cool.

2) grate jaggery.


3) using grinder/Mixer, pulse sesame seeds and make coarse powder.
4) Add powdered jaggery to this and blend it again ,consistency should be little bit coarse.

5) Transfer this mixing bowl ,make sure its blended properly.
6.) shape into round balls. ,if required add 1-2 tsp of milk to make round shape. Normally oil that is released from sesame seeds will be sufficient to bind

6) Enjoy your laddu's.


Storage :  stays 2 days out side , if kept in fridge it can stay up-to a week.

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 276
% Daily Value *
Total Fat 12 g18 %
Saturated Fat 2 g8 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 17 mg1 %
Potassium 239 mg7 %
Total Carbohydrate 41 g14 %
Dietary Fiber 3 g11 %
Sugars 35 g
Protein 4 g9 %
Vitamin A0 %
Vitamin C0 %
Calcium27 %
Iron23 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.