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Showing posts with the label #bread

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Karigadubu (Fried Sweet Dumplings)

 It is that time of the year when we make the most sweet items . Shravana Maasa , the first of the four Chaturmasa is considered very auspicious and we perform Pooja to the  Dieties with all our devotion and excitement. Karigadubu means fried kadubu ( sweet dumplings made with Chana dal and Jaggery stuffed in Wheat flour dough and deep fried) . It is a mandatory sweet to make on special occasions like Varamahalakshmi Vratam, Shravan Shukravara Pooja, Shravan Gauri pooja.  Ingredients:  For the stuffing:( Hoorana) Chana Dal 1 cup Toor dal 1/2 cup Jaggery 3/4 -1 cup Cardamom powder  Camphor powder a small pinch For the dough: Wheat flour 1 cup Oil 1 tbsp Sugar 1 tsp Salt a pinch For Sathi : Rice flour 2 tbsp Ghee 1 tbsp For Frying: Oil  INSTRUCTION: 1 Thoroughly wash Chana Dal and Toor dal 3 times and add enough water to that bowl to let the dals soak for 2-3 hours. This will help the dals to cook easily. 2.For the Dough : 👉🏻Take rice flour and ghee in a mixing bowl and keep rubbing th
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Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa
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Whole wheat Boule Bread

In French, boule means ball, and this is the shape the original bread makers would make their dough into. It is a hearty, squashed ball-shaped loaf. It can be made with any flour, leavened with commercial yeast or even sourdough. It may seem difficult to bake such a beautiful artisan bread. But trust me you can bake this perfectly by following the Instructions properly. The aroma of the bread in your kitchen when it's baked is just so good. The outer crust is perfectly crisp and inside it is soft and moist. Again this recipe you must try because mainly it is whole wheat and secondly you don't need a Dutch oven. You just need your Cast iron pan to bake this. I always opt to make my baked goods as healthier as possible. So I can serve it to my family guilt-free. I am not a regular baker since Indian food is cooked on a stovetop. But when I do, I make sure it has some nutrition along with the taste. You will just need a few basic ing
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Wholewheat Ladi Pav

     Pav is basically a soft and puffy Indian style bread recipe made with flour and dry yeast. It is ideally served with Pav bhaji, Vada pav, Bhaji Pav, and many other Indian street snacks and Chaats. It is so popular in the streets of Mumbai that people eat Pav with their tea, breakfast, as snacks, and also for dinner. This is a whole wheat Pav recipe that doesn't contain any Maida/All purpose flour. I have tried all the proportions of APF and whole wheat flour. I got great results but always felt that there must be a completely healthy option for this Pav. So finally tried making them completely with whole wheat flour and the results were amazing.  Even though you don't get that too soft texture in this recipe...still they are soft and puffy enough just like the maida ones. This recipe requires very few ingredients. The process of making them definitely requires some practice. I will be explaining the method in detail. Let's dig in the recipe! IN
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Lachcha Paratha

        Lachcha Paratha or layered Indian bread is a popular paratha variety from North India, made with whole wheat flour. It basically is a crispy paratha with several layers.     When I often get bored of making the regular rotis or parathas, I make these multi-layered parathas accompanied with a thick gravy dish.Some recipes call for Maida...But since I always opt for healthy alternatives...I make this with whole wheat flour. The main trick is in the making of the paratha which is crucial to get perfect layered parathas. If you go to North India...you will find people having these delicious parathas for their breakfast with butter and a thick gravy. So aromatic that you can't resist eating them. It can actually be termed as an art of making these parathas since it involves some beautiful rolling, pleating, and folding to form a ring and then rolling again which can be gradually perfected with practice. I love to pair it with Dal Makhani, Veg Makhanwala,
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