Eggless Burger Buns

Baking bread is really satisfying and makes me feel happy . This recipe is given by Gayathri , for the 2nd day of our Blogging Marathon - Taming the yeast challenge. For details and pictures go here Each one has a different recipe for making Eggless Burger Buns and this again is a different one. Adding curd to bread is something I had never used. The curd in the bread give a unique taste and flavour. The bread turnout out so soft and perfect.

Ingredients
1 Tablespoon Butter
1/4 Cup Curd + a pinch of Baking Soda
1./3/4 Cup Flour
1/8 Cup Sugar
1/2 Cup Luke Warm Water
3/4 Teaspoon Salt
1/2 Tablespoon Instant Yeast

Oven Temperature:160C
Rack-Centre
Method


In a bowl add flour, salt, sugar, butter, yeast, curd and baking powder mix well. Add water to knead a soft and slightly sticky dough. On a counter, knead the dough for 10 minutes to make it soft, silky and smooth. Place the dough in a clean and oiled bowl, keep it covered until double.  When the dough is double in volume, transfer it to counter and punch it down. Divide the dough into 6 equal parts.

Roll each ball by cupping it inside the palm and rolling it in circles until you get a smooth finish.  Place the balls on a greased baking tray with enough place for rising.

Flatten each ball. Keep it covered with a towel until it has doubled.  Preheat oven to 180C. 

When the balls are ready, brush the top with milk and sprinkle sesame seeds on top.

Place the tray in the centre rack and bake for 25 minutes or until the top is golden.

Rotate the tray in between to avoid burning of the corner buns and even browning.   Remove the tray from oven and brush the buns with melted butter. Allow it to cool completely before handling.

 We had these burgers with something interesting.  To know what is .... look out for the post tomorrow.  We relished these buns.  Thanks Gayathri for this recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Labels : Breads, Eggless, Healthy, Main course, Blogging Marathon.

Eggless Butterless Wholewheat Flaxmeal Dinner Rolls

Nothing beats having homemade bread for breakfast. I simply love baking bread at home. The aroma of the yeast just fills the house and Ha! you just wait for the bread to be out of the oven. The joy and happiness that takes over is unspeakable, seeing the bread perfectly baked and aromatic.

This recipe is given by Priya for our this month's Blogging Marathon - Taming the yeast challenge. This is a flax seed bread and this seed is almost all fiber. Flax seed is very useful on a low carb diet, and this seeds imparts a rich nutty flavor to bread and has numerous health benefits including:

Anti-Inflammatory substances
Protection against heart disease, cancer and diabetes
Helps control high blood pressure
Prevents high cholesterol
Rich in beneficial fiber

With this seed I have also made a cake which turned out delicious as this bread.  An excellent substitute for egg. I, use flaxseed in every meal of mine.  In the tadka container I, mix 6 types of seeds and this flaxseed is mixed with the mustard seed, therefore whenever I, give tadka to any preparation this is consumed in our food.  So lets go to the recipe.

Ingredients
1 Cup Wholewheat flour (home ground flour)
2 Cups All purpose flour
1/2 Cup Flaxmeal (grounded flax seeds)
2+1/2 Teaspoon Instant yeast
1+1/2  Cup Lukewarm Milk
2 Tablespoon Olive oil
1 Tablespoon Sugar
1 Teaspoon Salt
2 Tablespoon Milk (for brushing)
Oil for greasing the dough and the pan

I used another 3/4 cup of warm water to knead the dough.

Method
Mix  the whole wheat flour,all purpose flour, flax meal well  In a large bowl add sugar, salt and instant yeast  and the flour mix. Add in the lukewarm milk, olive oil and knead everything until the dough turns soft and smooth.

Place the dough in a greased bowl, wrap the bowl with a damp cloth and place it  in a warm place for the to rise double the volume.

Once the dough doubled the volume, punch the dough and knead for 2-3minutes, roll it into a log.

I weighed the dough and then made equal balls each weighing 75 grams.  Roll the balls into a round shape  and arrange the balls in a greased pan, leaving enough place in between. Cover the pan with a damp towel, keep aside for 40-45 minutes in a warm place until the balls rises double its volume.

Preheat the oven at 180C for 10 minutes.

Brush the rolls with milk gently, bake in middle rack for 35 - 40 minutes or until the crust turns golden brown

Remove the pan from the oven, let it cool slightly.

Transfer the rolls to a wire rack, let them cool completely.

We enjoyed this bread with what.. wait and see will post the pics of the same in my next post.  Thanks Priya for the recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Labels: Breads, Flaxseed, Vegan, Blogging Marathon, Healthy.

Leftover Rice and Poha Pilaf

Sometimes there are left over's little of this and that, you wonder now what can you do with it. Since it is so little that is not sufficient of satisfy your hunger. That when your minds starts thinking out of the box. That how this pilaf created. This pilaf is made from left over steamed rice of the previous day and some poha of today's breakfast, add some veggies and a meal was ready. This was a tasty pilaf. Had this for lunch and enjoyed it. 

Ingredients
1/2 Cup Steamed rice
1/2 Cup Poha
1/4 Cup Boiled Corn kernels
1/2 Capsicum - chopped
1/2 Tomato - chopped
1 Small Onion - chopped
1 Green Chilly - chopped
1/2 Teaspoon Pepper powder
1/4 teaspoon Salt 
A pinch of Turmeric powder
1 Tablespoon Oil
1 Cube Grated Cheese

Method 

Heat the oil in a pan, add the onions and fry till translucent, add the tomato, green chilly, capsicum and saute till capsicum is soft. 

Add the corn and saute for a minute, add the poha and rice,and a pinch of turmeric, fry for 3 - 4 minutes.   

Grate cheese over it and serve hot. Enjoy !!!!  

Sending this to Mireille's and Elizabeth who are hosting this event.

Labels: Rice, Main course, No Waste Food Challenge, Healthy, Continental Cuisine. Leftover series, Breakfast

Masoor Biryani

The recipe I am going to share today is Masoor Biryani. I had this at friends birthday party and from that time on wanted to try this recipe. I have made this recipe many times, it's tasty and is a keeper. You will not fail if you try this recipe that is assured. 
As you know biryani is a lengthy process, but let this not deter you from making it, because it taste awesome. So, lets prepare this awesome recipe.

Ingredients
2 Cups Whole Masoor Dal - (Soaked and boiled)
7 Onions - sliced
4 Potatoes  (cut into quarters and fried)
3 Tomatoes - finely chopped
1 Cup Yogurt
2 Tablespoon Biryani masala
1 Tablespoons Chilly powder

1 Teaspoon Turmeric powder
1 Tablespoons Cumin
1 Bay Leaf
2 Big Brown Cardamons
1 Inch Cinnamon
3 Cloves
3 Peppercorns
3 Tablespoons Coriander powder
2 Tablespoons Ginger & garlic paste

Oil
A pinch of Kesar/Saffron strands soaked in milk
3 Tablespoons Lemon juice 

Method
Heat oil in a pan ,add cumin seeds and bay leaf, cardamons, cinnamon, cloves and peppercorns, let then crackle. Then add half the onions fry till golden brown.  Add ginger- garlic paste, tomatoes, chilly powder, turmeric, coriander powder, biryani masala and fry till oil separates . Add yogurt and fry for a few minutes till moisture evaporates. Then add the dal and fry well taking care that the dal is not mashed.

The Masoor dal is ready.
In a another pan had enough oil and deep fry  the remaining onions till brown and crisp.   This  Crispy Deep Fried Onions / Birista ,will be used for garnishing and layering of the biryani.
For the rice
Ingredients
2 Cups Basmati Rice ( I used sela basmati rice)
2 Tablespoon Ghee
1 Bay leaf
2 Small Green Cardamoms
1 Tablespoon Ginger-Garlic paste
Salt to taste
3 Cups Water
Method
In a pan heat ghee, add the bay leaf and cardamoms. Add the ginger garlic paste. Add water and salt and bring the water to a boil. Add the rice and cook on high till all water evaporates and then on slow for till rice is 3/4th done. Just sprinkle oil or ghee and spread it on a plate to cool.

For the layering
Grease a thick bottom vessel with oil or ghee. Then, first place a layer of the dal.

Sprinkle the lemon juice, garnish it with mint leaves and coriander leaves. Arrange the fried potatoes. Then sprinkle some fried onions.

Then cover this with a layer of cooked rice. Sprinkle kesar/saffron milk evenly on the rice. Then continue with the dal and the rest of layering process .

Lastly sprinkle the last of the kesar/saffron milk, garnish with fried onions.

Dot some butter or ghee on top cover with foil or a tight lid and cook on slow flame for 15 minutes.

My Notes: I arranged the layers in an oven proof dish and covered it with foil. Place this dish it in a preheated oven at 180 degrees for 20 minutes.  
I have also place tomato wedges as the sides. 

We enjoyed this dish with curds, papad cone and salad with sliced onions and cucumber sticks with a sprinkle of chat masala.

Sending this to Mireille's, challenge cooking with seeds.

Labels: Complete Meal, Masoor dal, Lentils, Rice, Healthy, Main course, Cooking with seeds,  Gluten free, Biryani, Birista

MASOORACHI AMTI OR RED LENTIL CURRY - CKP RECIPE

Masoorchi Amti is a typical Maharashtrian CKP lentil based dish usually prepared with sprouted whole brown masoor dal which is flavourful, nutritious and taste well with chapatti, bhakri or rice.  A little about the CKP community.

Maharashtrian CKP (Chandraseniya Kayastha Prabhu) . 'Chandraseniya Kayastha Prabhu' or CKP (Marathi: चांद्रसेनीय कायस्थ प्रभू) is the name of a sub caste of the Kshatriyas in Maharashtra.

This dish is a must in every CKP marriage. This is basically served with Vade ( A puri made of mixed flours). The vegetarians make this dish with Vade whereas the non-vegetarians have this with Kombadi Vade ( Chicken curry with Vade). This is a delicious dish.  I made the Malwani Vade to go with this dish.   

Ingredients

1.1/2 Cup Masoor (Red Lentil)  - sprouted
3 Tablespoons Grated Coconut
1 Teaspoon Garam Masala
1 Teaspoon Coriander- Cumin Powder
1 + 1 Large Onions – chopped fine

2 Tablespoons Hirva Vatan ( Green Masala)
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Tablespoon CKP Masala

1.1/2 Tablespoon Oil

1 Teaspoon Cumin seeds
1 teaspoon Jaggery
3 Kokum or Garcinia Indica
1 Tablespoon Coriander leaves  - chopped finely

For the tadka

1 Teaspoon Pure Ghee

3 Cloves.

Method
In a bowl add the masoor, hirva vatan, CKP masala, garam masala, turmeric, coriander - cumin powder, salt and a 1/2 tablespoon of oil and mix well .  Keep this aside.
In a  an heat oil fry one onion till light brown in colour, add the fresh coconut and fry again till the coconut turns pink in colour.  When cooled grind this to a fine paste.

Heat oil in a kadai, add cumin seeds and  asafoetida, when the cumin turn brown add the onion and fry till light brown in colour.  Add the masoor mix and fry lightly for 2 - 3 minutes then add water about an inch above the masoor and take a boil on high flame.  When it comes to a  boil reduce the flame and let it cook till done.  Then add the  coconut-onion paste, kokum and a little of the coriander leaves, let it cook again for 3 minutes.   After 3 minutes add the jaggery and let it boil for a minute, then  switch off then flame.  

In a another small pan heat ghee , add the cloves and immediately pour this on the masoor amti.  Cover for 5 minutes. All done , the aroma, is filling my house and  senses, its so inviting that I can't just resist tasting it.  Garnish with coriander leaves and serve hot with Malwani Vade. 

   

Notes :  Amti a Marathi meaning is cooked curry.
Sprouting the masoor is the best and nutritive way of making this dish.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels: Masoor dal, Vegan, Main course, Healthy, Vegetables, Lentils, Masalas, Complete Meal, CKP Cuisine, Maharashtra, Maharastrian Cuisine,  Vegetarian