It’s high time I post this. I said to myself when I saw the bread photos and sat to write about it. It’s been nearly one and a half month that I made this bread and Girish clicked it so beautifully. But later I completely forgot to write about it and even update the blog. So here I am finally writing about it.
I am actually not a fan of bread. I can’t eat it every day, especially the sliced ones we get in the grocery stores and Girish is totally opposite to me. He can literally live on bread :P. But I love to taste different kinds of breads like Baguette, Ciabatta, Focassia, etc.
I had once tried to make bread at home but it wasn’t a great success. We didn’t have to throw it, it was edible but I wasn’t completely happy about it. I keep finding and bookmarking good recipes but somehow I never try it. This was the case till I found this recipe video on Youtube. It is so easy and very well explained with the video that I couldn’t make any more excuses about not baking bread. The final result was awesome. I made some dips and spreads to go with it, apart from the usual butter and jam.
I had invited my friends over to try it out. Boy how happy I was to see them gulp down this beauty. Happy dancing!! When you see the happiness on the face of the people who mean to you the most, everything is just worth it!!
So you too try this whole wheat bread recipe and make people around you happy!!
Whole wheat Flour – 4 1/3 cups
Water (lukewarm) – 2 cups
Brown Sugar – 1/3 cup
Active dry yeast – 3 teaspoons
Salt – 2 teaspoons
- Mix the sugar in to the water and stir well.
- Add the active dry yeast and keep it aside to froth.
- In another big bowl add flour and salt and mix well.
- Now pour in the activated yeast.
- Incorporated the dry and wet ingredients together in the bowl for a couple of minutes to form rough dough.
- Sprinkle a little flour on a clean surface and start kneading the dough on it using the heels of your hands for nearly 10 minutes.
- Once done sprinkle a little flour on the surface and place the dough and cover it with a wet cloth and let it rise for nearly 45-50 minutes.
- After 45 minutes or close to it take a baking tray and add a little oil at the centre of the tray and spread evenly.
- You will see that the dough has proved i.e. doubled in size. Now punch down the dough.
- Fold over the edges and make a new dough ball. Flip over and place it on the greased tray.
- Make few shallow cuts and cover for nearly 2 hours to rise again.
- Preheat the oven to 200 degrees Celsius and bake mode.
- Carefully place the dough in the oven.
- After ten minutes drop the temperature to 175 degrees Celsius. Bake further for about 25 minutes.
- Remove the baked loaf from the oven and let it completely cool.
- Slice it as per requirement and enjoy!!
- Time to prove dough is dependent on the weather conditions. If more hot it takes less time to prove and if it is cool outside it will take more time to prove.
- The video says to add gluten, which is something I haven’t followed. No added gluten.
- Remember every oven is different so the time required to bake will change accordingly.
- You may shape the bread in any form you like.
Noodles bring back memories of eating Maggie. In my childhood eating Maggie noodles was like a feast to me and my cousin brother. As we grew up, Maggie noodles too went through a lot of change but the grown-up Maggie was never the same :(.
The indianised Chinese Version slowly made place in to my top favourite food items, which I savoured while eating outside. I really don’t know whether the authentic Chinese would taste as good as our Indian rendition. I have tasted Chinese in probable the top restaurants, but my heart lays when it is prepared in the small eateries, where you get to smell the aroma of garlic. Mmmmm…Hungry..very hungry..
Taking into consideration our health, I prefer home-cooked recipes. That spares me from worrying about the added MSG, ajinomoto and other preservatives. Also it is not at all time consuming. A little bit preparation ahead of lunch/dinner and you are all set to eat right out of the pan.
G and I always have a debate over the schezwan noodles that he likes or hakka noodles for yours truly. Guess who wins (hihihih)!! So going with my favourite, here is the recipe for it. Hope you like it too..
Oil – 2 tablespoons
Garlic paste – 2 teaspoons
Green chilli paste – 1 teaspoon
Cabbage (shredded) – ½ cup
Green Capsicum (thinly sliced) – ½ cup
Onion (thinly sliced and separated) – 1/3 cup
Carrots (thinly sliced) – 1/3 cup
Boiled noodles (as per packet instructions) – 100 gm
Vinegar – ½ teaspoon
Soya Sauce – 1 teaspoon
Salt – to taste
- Heat oil in a kadhai/wok and sauté garlic paste, chilli paste.
- Add cabbage, capsicum, onion and salt in proportion to the veggies. Stir fry.
- Add the boiled noodles, vinegar, soya sauce and mix well for nearly 4-5 min.
- Serve hot.
- The vegetables shouldn’t be fully cooked.
Finally, Pune has some drizzles. Finally .. makes me so happy. But then I miss my Mumbai, big time.
I had kept the recipe ready for a May post, but got delayed and I never got to post it. Well who says ice creams are not for a rainy day
We both love eating ice creams so now days we usually have ice cream in the refrigerator once a week. G loves his vanilla and strawberries. While I try a lot of chocolates and fruit based. Saying that I am very picky when it comes to Chocolate ice creams. Most of them aren’t that good, locally. But the strong chocolate flavored ones are to die for. I also am a big fan of a natural fruit based ice creams. I loveee chikoo ice cream! Big time and then would be Tender coconut.
Making ice creams was such a time consuming task, this was the thought that always kept going in my head. Probably the old methods which I’d seen kept me away. Too bad, no? But after I picked this recipe…. voila! So, so easy… I feel like making ice creams every day.. hehe.. Very hassles free job & pretty quick too.
So why wait, go ahead and try to make your loved flavors at home.
Full cream milk (unheated) – 2 cups
Milk powder – ¼ cup
Heavy cream – 1 cup
Chikoo pulp – 1 cup
Sugar – ¾ cup
- Peel and cut the chikoos. Remove the seeds and chop it roughly. Pass it through a mixer and make the pulp.
- Whisk the milk and sugar in a mixer for at least 2-3 mins.
- Add the milk powder and chikoo pulp and whisk again.
- Finally add the heavy cream and whisk for 1-2 mins.
- Transfer it to an air tight container and set it in the freezer for 10-12 hours.
- Ready to eat.
- Always use unheated milk when making ice cream.
- You may use any heavy cream like Amul, Rich, Niagara, etc. Never use malai.
- Adjust the sugar levels as per your taste as well as the sweetness of the fruit.
I am drooling even while I am writing this recipe. Mind you I just finished a lot today morning, still I want more. That’s the thing about kulfi, especially when it is prepared at home. When I used to stay in Dombivali, we used to often bring kulfi from a famous shop called “Shreeram”. There were various flavors offered like pista, chickoo, gulkand, mango and the famous malai or mava kulfi.
After we moved to Pune I saw a lot of ice cream parlors but hardly any Kulfi shops. I had mastani (milkshake topped with ice cream) various kinds of ice creams, fro-yo, gola and what not BUT where’s that authentic kulfiwala. Thanks to a native friend we found out Ganesh Kulfiwala, a simple roadside kulfi stall near Karnatak High School, Erandwane, Pune. One of the most awesomest Kulfis I have ever eaten in Pune and the taste beats many well-known ice-cream flavors. (Btw I am still drooling…slurrrp.)
This summer I started preparing ice-creams at home and let me tell you, it is a treat to do that. If you know the right recipe it is one of the easiest albeit yummiest things to make. Bye bye to post lunch drive in the heat to get an ice-cream to quench the ice-cream cravings. Just open the freezer and viola!!!!
I made this kulfi for my mom who was visiting me over a weekend. I loved the way it turned out. Here’s the easy mava malai kulfi recipe. Prepare it, stock it and enjoy it for a lazy afternoon with your loved ones.
Whole milk (not heated) – 2 cups
Milk powder – ¼ cup
Corn flour – 1 teaspoon
Sugar – 1 ¼ cup
Fresh Khoya/Khava/ Mava – 1 cup
Kesari milk masala or dry fruit powder – 2 teaspoons
- Heat 1 cup milk in a pan and add milk powder, corn flour, and sugar to the remaining 1 cup. Mix together and add it to the pan.
- Reduce the milk to nearly 1 ½ cups.
- Meanwhile roast the khawa/khoya/mava in a pan for 3-4 minutes by constantly stirring it.
- Cool down the milk mixture and mava.
- Once cooled add the mava to the milk mixture and churn it together once in the mixer/ churner.
- Finally add the dry fruit powder and pour the milk in the kulfi molds or an air tight tin for 9 – 10 hours.
- Once set unmold and serve.
- You may also set this kulfi in small earthen pots called matkas.
- Adjust the sugar quantity as per taste.
- Always use full-cream milk i.e. whole milk for making ice-creams and kulfis.