Mixed flour bread

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Mixed flour bread

This bread is so full of flavour and texture. Loved with tea and cream cheese or butter. 

100 gms each of bajra flour, oats meal , buckwheat flour

1 tsp fresh yeast

Warm milk to knead 

1 tbsp oil

Salt to taste

Oats to sprinkle on top.

Method

Mix all the flours , add the yeast , warm milk, salt and oil. 

Make batter like consistency and keep for an hour. 

Pour into a greased tray and sprinkle oats on top.

Bake in a preheated oven at 200 deg C till golden and a knife comes out clean.

Cool and enjoy a very flavorful bread with lots of texture.

Sambhal Oelaek

Sambhal Oelaek

A sauce so lovely ... Mix with rice and curd or top on a slice of toast or have it with dosas or even with pakoras! Very versatile and delicious ! 

Ingredients 

500 gms big red chillies

2 tsp chilli flakes 

1 tbsp oil

1-2 tbsp vinegar

Salt to taste

Method 

Crush the chillies in a blender roughly.

Heat oil and add the chillies, flakes , salt and cook on high heat till it starts to dry up.

Add vinegar and cook few secs.

Pour and kept in bottles.

Use for anything that needs spice.

Capers mustard pickle

Capers , mustard and tomato chutney 

Capers are very close to taiti from Rajasthan in taste. Sour and tangy I thought of combining them into a chutney to eat with dosas. So here it is... The bottle sat on my fridge shelf long enough, now put to better use.

Ingredients 

250 gms tomato purée

3-4 tbsp capers

3-4 tbsp prepared mustard sauce

2 tbsp oil

1 tbsp ginger garlic paste

1 tbsp crushed achari masala( kalonji, mustard, saunf, jeera and methi seeds)

Chilli powder

Haldi

Salt 

Method

Heat oil and add ginger garlic paste, add purée and mustard.

Add all other ingredients and cook till oil comes out.

Add capers and cook few mins.

Store in a jar.

Enjoy with what you like. 

Bread dhokla

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Bread dhokla 

Sudden friends visiting and what do you think of that's different and is with bread? Mind was churning faster and soon thought of doing this dish. Very refreshing and tasty. Serve with imli and green chutney. Could nearly go as dahi vada taste too. Whatever it was... I loved it! 

Ingredients 

10 large slices of bread cut into squares

1 cup yogurt beaten

3- 4 tbsp besan

1 tsp ginger garlic n chilli paste

Salt

1/2 tsp sugar

1 chopped chilli

1 tsp urad dal

1 tsp sesame 

Curry leaves

1 tbsp oil

1/2 tsp mustard seeds

Hing a pinch 

Method 

Cut bread into squares and arrange in a microwave dish.

Best yogurt with 1/2 cup water and besan.

Add salt , sugar, garlic paste. Beat.

Pour on the bread and let them soak.

Cover with film and poke holes in it.

Put into microwave for 6-7 mins and cook on high.

Remove and keep for few mins. 

Heat oil and add hing and mustard seeds.

Add sesame seeds and urad dal and let them color.

Add curry leaves and chopped chilli.

Add 2-3 tbsp water and mix.

Pour over the bread mixture and keep for couple of hours to soak well.

Serve chilled or at room temperature. 

Spicy and nutty squares

Sometimes the need to eat something different yet made from things in the fridge with least efforts result in something delicious. This was one such effort that made me want some more ! Here is the recipe that could be a great lunch box idea or even finger food for a party sure to be relished. 

Ingredients 

2 mashed potatoes

1 chopped chili

1 tsp ginger garlic paste

Salt to taste

1/4 tsp chilli powder

1/2 tsp amchur

Chopped coriander 

Sesame seeds as needed

Roasted and salted peanuts

6-8 bread slices

Ketchup 

2 tsp Schezwan sauce 

Butter

Method

In the boiled and mashed potatoes , add chopped chillies, garlic ginger paste, salt, chilli powder, salt and coriander. Mix well.

On slices of bread spread butter, tomato ketchup and little schezwan sauce.

Spread a good layer of potato mixture.

Sprinkle with sesame seeds and peanuts.

Heat a skillet, spread some butter and put the potato side down first to cook till golden.

When brown , flip over and cook till golden on the other side.

Cut into squares and serve hot!

Spicy and nutty snack ready in mins.