Semolina Oats Porridge Bread

Semolina + Oats Porridge Bread

I've already shared an oats porridge whole wheat bread which is super soft and delicious. This recipe is made with leftover  oats Porridge. 

I' ve used normal semolina. Pulse it in mixie to get a fine texture or you can use Chiroti rava.

Notes:

* To make oats porridge add 20 gms of oats and 100 ml of water cook on medium flame for 3-4 minutes / until it is cooked well. 

Ingredients:

Oats porridge - 1/4 cup

Jaggery powder - 2 tablespoons

Semolina - 400 gms 

Instant active dry yeast - 1 tsp

Salt - 1.5 tsp

Milk powder - 1 tablespoon

Warm water - 250 ml / 2 cups

Oil - 3 tablespoons

Milk to brush - 1 tablespoon

Butter- 1 tablespoon

Method:

# Mix semolina, jaggery powder, oats porridge, instant active yeast, salt, milk powder, warm water. 

# Cover with a lid and leave it for 20 minutes.

# Add 1 tablespoon of oil and start kneading the dough. It will be sticky. Add oil while you get a sticky texture. You can also wet your hands and knead. It takes 15-17 minutes for the dough to become soft and elastic.

# Apply some oil and cover it with cling wrap for 1/2 hr.

# Remove excess air and knead for 2 more minutes.

# Grease baking tin with oil (baking tin size 7×3)

# Transfer the dough in baking tin and close with cling wrap for 20-25 minutes / until it reaches the neck of the pan.

# Preheat  microwave convection mode @ 190'c.

# Apply some milk wash and bake @ same temperature for 30 min.

# Once baked apply butter and allow it to cool.

# After 10 minutes Demold the bread.

# Allow it to cool down completely on wire rack for 3-4 hrs.

# Use cerrated knife to slice your bread.

Please do try and provide your comments.

Thank U!

Mango Ice Cream

Mango Ice Cream

Its the season of King of fruits...how about a creamy, delicious, No Churn Mango Ice Cream made with just 3 ingredients. 

Ingredients:

Mangoes - 500 gms / 2 medium size. 

Amul fresh cream - 350 ml

Condensed milk/ Mithai mate - 200 gms / 1/2 tin

Method:

# wash and chop the mangoes. Blend it to a fine paste / pulp.

# In a mixing bowl add fresh cream and condensed milk and whisk well for 2 minutes. 

# Add mango paste / pulp and whisk well.

# In a container transfer the mixture and cling wrap and close with the lid.

# Freeze for 8-10 hrs. 

# Ice Cream is ready to serve.

Enjoy this summer with creamy delicious Mango Icecream.

Pl. do try and provide your comments.

Thank U!

Buttermilk Whole Wheat Bread

Buttermilk Whole Wheat Bread

Good Evening everyone!

Today I'm Happy to share a 100% whole wheat Sandwich bread made with buttermilk, and healthy sweetner jaggery powder. This bread is super soft and delicious. This can be served with peanut butter, butter or it can be toasted.

Ingredients:

Whole wheat flour - 220 gms / 2 cups

Buttermilk - 100 ml / 1/3 cup

Instant active dry yeast - 1 tsp

Jaggery powder / sugar - 2 tsp

Salt - 1.5 tsp

Oil - 2 tablespoons

Water - 1/4 cup / as required (luke warm water)

Butter - 2 tsp

Milk - 1 tsp ( brush before baking)

Method:

# Mix whole wheat flour, jaggery powder, instant active dry yeast, salt, buttermilk and luke warm water. Add water in small batches. 

# Knead for 10 minutes with pull and stretch method. Add oil and knead well until your dough become soft and elastic. It will take 15 - 17 minutes. Initially it will be very sticky but after you add oil it will become soft and elastic.

# Grease a bowl with oil place the dough. Apply oil and proof it for 45-1 hr / until it doubles in size.

# Once the dough doubles in size punch down / release excess air. 

# You can slightly dust some flour before you punch down and knead for 2 minutes.

# Grease the baking tin with oil.

# Roll the dough to rectangular shape and roll tightly to form a log shape.

# Place the dough in the baking tin. (Tin size 7×3)

# Allow it to proof for 20-25 minutes / until it reaches the rim of the pan.

# Brush milk wash to the bread before baking.

# Preheat microwave convection oven @ 190'c.

# Bake @ same temperature for 30 minutes.

# Once baked  remove from oven brush / apply butter.

# Allow it to cool down for 10 minutes.

Demold and allow it to cool down completely.

It takes 3-4 hrs to cool down.

Slice the bread with cerrated knife.

Please do try and provide your comments.

Thank U!

Dilkush/ Dilpasand

Dilkush/ Dilpasand

Dilkush/ Dilpasand is a super delicious, flaky Indian Sweet pie which is very popular in South Indian Bakeries. This can be made with bread dough or with puff pastry sheets. Today I'm sharing flaky Dilkush made with whole wheat puff pastry sheets. The same puff sheets can be used for making savoury biscuits, puffs, Apple Strudel, Dilkush etc. 

Notes:

* Sieve whole wheat flour for 3-4 times.

* Store the whole wheat puff pastry sheets in freezer.

Ingredients:

Puff pastry sheets:

Whole wheat flour - 1.5 cups / 170 gms

Unsalted butter - 80 gms 

Salt - 1 tsp

Water - 1/4 cup - 1/2 cup. ( Chilled water)

For Filling:

Grated coconut - 1/2 cup

Sugar / jaggery powder - 3 tablespoons

Choped Cashews - 1 tablespoon

Raisins - 1 tablespoon

Choped Cherries - 2 tablespoons

Tutti- frutti - 2 tablespoons

Cardamom powder - 1 tsp

Or

Rose water - few drops

Milk - 1 tablespoon (to brush dilkush before baking)

Butter - 1 tsp (brush after baking dilkush)

Method:

To make puff sheets:

# In a bowl add whole wheat flour, salt, 40 gms of butter and mix well. You will get bread crumbs consistency. 

# Add chilled water little by little and knead a stiff dough. Cover the dough for 10 minutes in refrigerator.

# Roll the dough with the help of a rolling pin into a square shape, apply 1 tablespoon of butter. Fold to a bookshape as shown in the figure:

# cling wrap the puff sheet and keep it in freezer for 2-3 hrs.

# Repeat the process for 5 times. So that you get the flaky layers while baking.

 To prepare filling:

# Heat a pan add grated coconut and slightly roast so that it becomes dry. Switch off the flame and allow it to cool. Add sugar, chopped cherries, cashews, tutti-frutti, cardamom powder/ rose water and mix well.

# Preheat oven / microwave convection mode @180'c for 10 minutes.

# Grease baking tin with oil/ butter.

# Roll the puff pastry  sheet and cut it to a 6' diameter round shape. It should be 1/2 inch thick. You need to make two round shaped sheets.

# Keep the filling and cover with other sheet. Press the edges well.

# Slit in the middle.

# Place the dilkush in Baking tray.

# Apply milk wash before you bake.

# Bake @180'c for 20 minutes.

# Once out of the oven brush some butter.

# Allow it to cool down on a wire rack.

Slice and enjoy with a cup of tea/ coffee.

Dilkush can be stored in an airtight container for 3-4 days in room temperature.

Please do try and provide your comments.

Thank U!

Buttermilk Semolina Bread

Buttermilk Semolina Bread (Airfried)

Hello Everyone!

This is a simple bread made with semolina, buttermilk, sweetened with jaggery powder. A soft bread with no fuss. Not necessary a bread should be square in shape. This bread is baked in 6×3 round pan. 

This is an Airfried bread recipe but the same bread can be baked in microwave convection mode. I've shared the time and temperature below:

Notes:

* Microwave convection mode to bake this same recipe preheat oven @ 190'c  for 10 minutes.

* Bake @ same temperature for 30-35 minutes.

* If you don't have chiroti rava you can pulse the normal rava in mixie for few minutes...so that you get a fine texture.

Ingredients:

Chiroti rava / fine rava - 250 gms

Buttermilk - 125 ml (1 cup + 2 tablespoons)

Instant active dry yeast - 1 tsp

Oil - 2 tablespoons

Jaggery powder / sugar - 2 tablespoons

Salt - 1 tsp

Method:

# In a mixing bowl add chiroti rava, jaggery powder, instant active yeast, salt, buttermilk, oil and mix well.

# Cover the mixture with cling wrap. Allow it to proof for 1/2 hr - 45 minutes.

# Once it doubles in size.

# The consistency will be like a thick batter. Whisk the batter well. 

# Grease the baking tin with oil. I'm using a 6×3 inches round pan.

#Transfer the batter into greased tin.

# Cover the tin with a lid and allow it to proof for 20-25 minutes / until it reaches the rim of the pan.

# Switch on the Airfrier,  set the temperature @ 180'c for 10 minutes (preheating before you bake)

# Place the baking tin in Airfrier and bake @ same temperature for 20-22 minutes.

# Once baked remove from Airfrier allow it to cool for 10 minutes.

# Demold and allow it to cool down completely on wire rack.

# Slice your bread after 2-3 hrs.

Please do try and provide your comments.

Thank U!

Thandai masala Cookies

Thandai Masala Cookies

Healthy cookies made with porridge flour (ragi porridge flour) powdered oats,  jaggery, with zero baking powder and zero baking soda. I've used Thandai masala powder you can use vanilla essence / extract.

You can even use homemade porridge flour(sprouted ragi flour, wheat, nuts etc) 

Notes:

* Dry roast the flour slightly before using.

* Sieve the flour for 3-4 times.

Ingredients:

Porridge flour - 1 cup / 110 gms

Powdered oats - 2 tablespoons

Powdered Jaggery / powdered sugar - 1/4 cup

Butter - 1/2 cup

Thandai masala powder - 1 tablespoon

Milk - 2 tablespoons

Method:

# Sieve porridge flour for 3-4 times. Mix oats powder and porridge flour well.

# Cream butter and powdered Jaggery. Mix Thandai masala.

# Add oats+porridge flour to the creamed butter mixture. Add milk and make a dough. Do not knead...just mix.

# Give log shape and refrigerate for 20 minutes.

# Cut the log in 1 inch thick.

# Preheat microwave convection mode @ 170'c.

# Grease the baking tin with oil/ butter...arrange the cookies.

# Bake at same temperature for 10 minutes.

# While baking the second batch reduce the timing as it may over bake.

# Allow it to cool on wire rack.

# Store in an Airtight container.

Please do try and provide your comments.

Thank U!