Spinach Bread

Spinach Bread

Spinach Bread is velvety, super soft, healthy bread with whole wheat flour and honey. This is a vegan spinach bread. Perfect for breakfast.

Ingredients:

Whole wheat flour - 200 gms

Spinach - 1/2 bunch

Honey - 1 tablespoon

Instant active dry yeast- 1/2 tsp

Water - 1/2 cup

Oil - 2 tablespoons

Salt - 1 tsp

Honey + water - 1 tsp (brushing)

Method:

# Wash and clean spinach. Make a fine puree without adding water.

# Mix whole wheat flour, yeast, honey, salt.

# Add Spinach puree and start kneading the dough. I used 1/2 cup of water. Sprinkle and knead. Pull and stretch method. Initially it will be very sticky. I kneaded for 15 minutes. It will be soft and elastic dough. 

# Grease a bowl with oil, place your spinach dough apply oil well and let it rest for 1hr.

# Once it doubles in size. Apply oil on work surface... punch down and remove excess air.

# Do not add flour. Just grease your hand with oil. Make a rectangular shape. Grease your baking tin with oil.

# Give a log shape. Pinch the ends well.

# Place the log in baking tin. And it to proof for 20-25 minutes. Baking tin size 7×3.

# Just 10 minutes before baking preheat the microwave convection mode @ 180'c.

# Mix water and honey. Brush the spinach dough.

# Bake @ 180'c for 25 minutes.

# Once baked apply oil to the bread.

# Leave it on counter for 5 minutes. Loosen the sides and unmold.

# Let it cool completely. After 3-4 hrs. Slice your bread.

Please do try and provide your comments.

Thank U!

Custard Cookies

Custard Cookies

Custard Cookies are delicious, melt in your mouth with vanilla custard flavour. These are perfect tea-time snacks. For these cookies I have used whole wheat flour and custard powder.

* Before you start baking sieve whole wheat flour, custard powder, baking soda, baking powder for 5-6 times. 

* Always preheat your oven / microwave convection mode / pressure cooker before baking. 

* Grease your baking tin / pan with butter or oil.

Ingredients:

Whole wheat flour - 1 cup / 120 gms

Custard powder - 1/4 cup 

Brown sugar - 1/2 cup / 90 gms

Unsalted butter - 1/2 cup 

Baking powder - 3/4 tsp

Baking powder - 1/4 tsp

Milk - 2 tablespoons

Vanilla essence - few drops

Method:

# Cream butter and brown sugar together.

# Mix your sieved flour with creamed butter.

# Mix with light hand and make a dough. Add milk / sprinkle milk to form a dough. 

# Make marble size balls and use fork to give impression.

# Preheat your microwave convection mode @ 180'c.

# Grease your baking tin with oil / butter. Arrange the custard cookies.

# Bake @ 180'c for 10 minutes.

# Once baked cool on a wire rack and store them.

Please do try and provide your comments.

Thank U!

Magge Polo (Mangalore Dosa)

Magge Polo (Mangalore Dosa)

Magge Polo is a Mangalore Special Dosa Variety which is prepared with Magge / Field Marrow. 'Magge' means  Field Marrow or Madras Cucumber and 'Polo' means Dosa. This recipe is basically from Konkani Cousine. Dosa will be soft, fluffy, with a field marrow flavour. Perfect for breakfast / tiffin time.

This can be prepared with mild sweet by adding jaggery which is called as 'Gudde Polo' but today I'm sharing a savoury version.

Ingredients:

Raw rice - 2 cups

Field marrow / Madras Cucumber - 2 cups

Beaten rice flakes / Poha - 1/2 cup

Grated coconut - 1/2 cup

Salt - 1.5 tsp

Oil - to make dosa

Method:

# Wash and soak rice for 2-3 hrs.

# Wash poha / rice flakes, squizze extra water and rest for 15 minutes.

# Grind rice by adding little water to smooth paste.

# Grind poha, chopped field marrow, grated coconut to a smooth paste.

# Mix rice paste and field marrow paste with salt.

# Let it ferment for 7-8 hrs.

# Heat a tawa, apply some oil. Pour a laddle of batter. Do not spread like normal dosa. Add few drops of oil on sides. Close with a lid. Let it cook on medium flame for 2 minutes. Don't flip. 

Remove from tawa and serve with coconut chutney / benne(butter) / sambar.

Please do try and provide your comments.

Thank U!

Ambasha / H'mbasha (Bread Recipe)

Ambasha / H'mbasha

Ambasha is also known as Himbasha / H'mbasha. This is an Ethiopian bread with mild sweet and savoury taste... perfect for a tea-time.

Ingredients:

Whole wheat flour - 1 cup

Instant dry active yeast - 1/2 tsp

Jaggery syrup - 1 tablespoon

Salt - 1/2 tsp

Milk + Water - 1/4 cup

Raisins - 1 tablespoon 

Cardamom powder - 1/2 tsp

Sesame seeds / till - 1 tsp

Oil - 1 tablespoon

Butter - 1 tsp

Method:

# Mix whole wheat flour, yeast, jaggery syrup, cardamom powder, raisins, sesame seeds. Mix water & milk and knead the dough. It will be slightly sticky but knead for 7-10 minutes. 

# Grease the bowl with oil, place the dough and apply oil and let it proof for 1 hr.

# After 1hr punch down, knock down the excess gas and knead for 2 minutes.

# Grease the baking tin with oil.

# Roll the dough to disc shape and place in baking tin.

# Let it proof for another 15 minutes. 

# Use a butter knife to give impression / design of wheel shape.

# Give a milk wash.

# Preheat your microwave convection mode @ 180'c.

# Bake @ 180'c for 20-25 minutes.

# Once baked apply butter.

# After few minutes loosen the baking tin and demould.

# Let it cool on wire rack and slice your bread.

Serve the bread with coffee / tea.

Do try and provide your comments.

Thank U!