My generic bread recipe is even better with a simple addition. Baking Powder.
So here is the stuff:
Chiroti Rava : 500 Grams.
Water : 250-300 ml
Salt : 7 grams (1 teaspoon)
Yeast: 7 grams (1 teaspoon)
Milk Powder: About 50 grams.
Butter: 20 grams.
Sugar: 2 teaspoons.
Baking Powder: 1 teaspoon.
It a little cool so I warmed the water in the microwave for 30 seconds. Dissolved the sugar and then the yeast in it. Let it sit out covered till the yeast bloomed. Added all the remaining ingredients and using a spatula mixed them well. Left it as it is for 10 mins and then started kneading.
Realized it was a little wet so added in a spoon or two of flour.
Rested for an hour, while it doubled in size.
Shaped into dinner rolls and let it rest for 30 minutes till it filled up the tin.
A quick brush of milk wash and baked at 175C for 25 minutes. The baking powder powered the oven spring and made these already soft rolls even more softer. I would highly recommend trying this hack the next time you bake breads.
Been a busy period and finally decided that at least 3 pics and a 3 line recipe is long overdue. This is is a quick and easy chutney, which is super versatile.
Roast coconut on an open flame. Grind together in the following sequence to get a smooth paste, coconut, cumin and ginger. Add mint leaves and weigh them down with the onion. Finally add salt, lemon juice and water.
aromatics, I used onions, garlic, chilly and so on.
a healthy fat, everyone must use ghee.
some spices like cumin, fennel etc.
Soak the lentils in water. Yellow mung beans need just 20-30 minutes to soften up. Mix together the lentil, chopped bottle gourd, beetroot with salt. Pressure cook for one just one whistle.
Heat ghee, sauté the spices like cumin, fennel, mustard seeds. When they crackle, add in chopped onion, green chilly and garlic. When the raw smell is gone, get the heat high and when its sizzling up, add the pressure cooked vegetables. Be careful when doing this.
Add in some chopped coriander to brighten up the dish.
Enjoy with rice, roti or appams like I have served in the picture above.
The key ingredients are equal parts of ragi (Finger Millet) and jowar (sorghum). To these flours add in chopped onion, chopped green chilies, chopped fresh coriander, cumin seeds, turmeric powder and salt.
Blend in hot water using a spatula till a soft dough is formed. Let it rest for at least 15 minutes.
Make a small ball and put some flour in one of your palms. Then put the ball into that palm and put flour into the now empty palm. This way your palms will have enabled a non-stick mode. Make the ball into a roti by pressing it between your palms. Since these roti’s will be small, you can make load multiple roti’s at a time on your tawa.
Spread ghee on the roti’s to cook them well. Avoiding ghee will make the roti take a far longer time to cook and you lose all the benefits of this amazing fat.
Kaffir Lime has a strong and very distinct flavor. The leaves are also a little thick. You can either cook with them whole and remove before serving or cut them very thin and add into the marinade. I used the latter approach.
Prepared a marinade with thinly sliced kaffir lime leaves, thin strips of ginger, vinegar, garam masala, paprika, turmeric and salt. Checked the balance and then added chicken pieces to it. Let this sit for about 30-40 minutes.
Heated some ghee and tossed in the chicken along with the marinade. Let it sizzle up and then cooked covered for about 15 minutes.
Switched over to high heat and let the collected moisture evaporate.