Wednesday, October 31, 2012

KHARA BUNS/SAVOURY BUNS


It is my first baking attempt and came out very well. Got this recipe from here.



Maida/All purpose flour                1 cup
Wheat flour                                  1/2 cup
Active dry yeast                           1 tblsp
Milk                                            1/4 cup(+1 tblsp if needed)
Water                                         1/4 cup(+1 tblsp if needed)
Olive oil                                      1/8 cup
Sugar                                          1/2 tblsp
Salt                                             3/4 tsp
Chopped garlic                           1 tblsp
Chopped coriander                    1 & 1/2 tblsp
Chilli flakes                                1 tblsp

Method:


Take the flours together in a bowl. In Luke warm water add sugar ,yeast to it and mix well until yeast dissolves completely. Heat a milk.

Pour above yeast mixture,milk,olive oil,salt,chopped garlic,chopped coriander and chill flakes in the flour bowl. Mix well to make a loose dough.

Apply oil over the dough and cover the mouth of the bowl and kept for an hour.

After an hour the dough have raised well. Now make the six equal sized ball from the dough.

Preheat the Oven to 350 degree and Bake the buns about 15- 20 mins or until turns golden color in the top.

Enjoy the Savoury bun as a Tea Time snacks.

Sending this recipe to event Tried and tasted hosted by NIVEDHANAMS

Tried and Tasted Jan_13

Tuesday, October 30, 2012

Broken Wheat Moongdal Khichdi

Broken Whear MoongDal Khichdi
1/2 cup Bulgur/Broken wheat
1/4cup Yellow split moongdal
1/4tsp Turmeric powder
1no Onion (chopped)
Few Curry leaves
1/2tsp Mustard seeds
2nos Green chillies (slit opened)
5nos Garlic cloves(crushed)
1tsp Ginger (chopped finely)
Salt
Oil

Take together the washed bulgur,washed yellow split moongdal,finely chopped ginger,turmeric powder, salt in a vessel, add 2ups of water and pressure cook them for 3-4 whistles.

Heat the enough oil and fry the Mustard seeds,slit opened green chillies, curryleaves.

Saute well the chopped onions and crushed garlic cloves until the onions turns transculent.

Once the pressure get released,add this mixture to the tempered veggies to the cooked bulgur-dal mixture, stir for few minutes and put off the stove.

Serve hot with pickle or spicy side dishes.

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