I am a bread fan and I am a working woman. So, when I’m running late, all i need to do is grab two slices, add peanut butter jam or butter and veggies and leave. But, i just can’t ignore the fact that the industry breads (available in the markets) are whole wheat only for the namesake. They use preservation chemicals and loads of color… Plus it’s not whole wheat.
Anyways, I love eating bread. Period. I need no reason to make a freshly baked whole wheat bread for my family and myself. So, here’s the recipe. All you need is –
Whole Wheat Flour – 200 gms
All Purpose Flour – 50 gms
Salt – 7 gms
Water – 130 ml
Milk – 60 ml
Castor Sugar/Regular Sugar – 14 gms
Active Dry Yeast – 14 gms
Oil – 10 ml
Extra Flour for dusting
Sieve the dry ingredients and keep aside.
Warm some of the water (lukewarm) and add the sugar and yeast.. Let this rest for 10-12 mins until it starts smelling and foams up
Add the yeast water, milk and remaining water to the dry ingredients and need a soft dough.
While making the dough, if you feel the dough is tight.. Add little more water.
Once the dough comes together, topple the dough onto your kitchen surface $dusted with some flour) and knead for a good 10 – 15 mins (use the heel of your hands to knead and pull back the dough with your fingers – this basically releases the gluten in the flour thereby making your bread soft).
Ball it up and leave to rise in an greased bowl. Cover the bowl with a cling film. Let the dough rest for 45 mins in a warm area.
Uncover the dough and knock back to release the air inside. Add the oil and knead again.
Grease your bread mould and dust it. Tap outwards and remove extra flour. Roll the dough into a nice ball (close to the shape of the mould) and place it in the bread mould so it fits rights in.
Brush the top with oil and cover with a cling film and leave the dough to rise for 45 mins in a warm area.
Just before baking, brush some milk on the dough and bake in a preheated oven at 180 degree C for 20-30 mins or until the surface is golden (I used middle rack)
When you take out the bread from the oven, brush some butter on top.
Leave for 10 mins and then take it out of the mould and let it cool completely on a wire rack. Use a serrated knife to slice the bread.
It’s comforting, homely and undeniably delicious. Ohh.. and the smell of freshly baked bread is a trip to heaven !
PS: you can even add sauted onion + spices/ fried garlic pieces + Italian season etc to make a flavoured bread.
The recipe might seem tedious but it’s not. Trust me and give it a shot. Happy Baking guys!
A family get together at my place and I’m all twisted in my head. When there is a party, it’s mostly about food… And since my guests were picky (wont name them), I decided to call up my sister Vandana (a brilliant cook) for her suggestion on easy homemade Indian sweet treats. She recommended Chocolate Sandesh – a light, melt in mouth sweet made of cottage cheese and chocolate. Idea sold..
To let you all know, sandesh is a very popular sweet treat Kolkata is famous for and there are endless varieties available. This one is a homely yet delicious take on it.
Like always, it is my pleasure to share this recipe with all of you. It is easy and very very tasty.
For 10 pieces of Chocolate Sandesh, you will need.
1.5 liters of Milk (use full fat and not skimmed)
1 tbsp Sugar
½ cup Chocolate syrup (i used Hershey)
1/ tsp Vanilla Extract
Some Crushed Chocolate Oreo (to roll the sandesh in)
Some Chocolate Chips for garnish
Heat the milk and bring it to a boil. Patience is a virtue…so, ensure that the milk is kept on low flame.
Cut the lemon into halves and squeeze the juice directly into the milk (through a strainer)
The milk will start to curdle and you will see the whey separate itself from the milk solids.. this is the easiest way to make cottage cheese at home. When they whey separates completely, strain the cottage cheese through a muslin cloth. Squeeze to release all that excess water. Keep aside and let it cool for 5 mins. Cottage Cheese is also called Chhena (in India) and is used across the nation to make paneer and a variety of other delicacies.
Put the cottage cheese in a mixer. Add sugar and blend for about 30 secs. Add some of the chocolate sauce to get the grinder going. Once blended, the cottage cheese will resemble a smooth creamy lump. Empty the mixer in a bowl and allow the chocolate mixture to set in the fridge for about an hour.
Take the mixture out of the freezer and add the remaining chocolate sauce. Add in the vanilla extract and mix well. Keep the mixture in the fridge for another 15 mins.
Take the mixture out and shape them into little balls. Roll them in crushed Oreo or any chocolate biscuit of your choice.
Garnish with chocolate chips and refrigerate till you serve.
PS: You can even make Vanilla Sandesh – just skip the chocolate syrup and add sugar instead (while mixing in the blender). Add vanilla essence and roll into balls. Garnish with saffron strings and pistachios.
Chocolate Sandesh is a very healthy, protein rich, delicious sweet. It is definitely not as fancy as other sweets available in the market but nothing beats a homemade delicacy.
Before i sign off – Thank you Vandana Di for sharing this wonderful recipe!
It is 2016 and January has already gone! So much has happened in this one month that just flew by. Never mind, I am a positive person and I believe in looking forward to what’s coming… Like, my wedding anniversary!
But even before that, is the beginning of the Chinese New Year! Did you know that Chinese New Year is also known as the Spring Festival? For any New Year, the 3 F’s are a must – Fun, Frolic and the most important one, FOOD! All of us just need a reason to celebrate happiness and give gifts to each other. So, I thought, why not make li’l jars of absolute heaven for gifting – Marshmallow Chocolate Fudge! You can gift it to people when they visit you or the other way round… You can also serve it as a dessert over ice creams!
The recipe below is all yours. Do try and let me know if your friends and family like it.
To make 8 small jars, you will need:
500 gms Dark Chocolate (use 70% Cocoa Content as that gives a better flavour)
¾ of a Tin of Condensed Milk
1 Cup Nuts (Mix bowl of dry roasted nuts like Peanuts, Hazel Nuts, Almonds; anything that is available at hand)
175 gms Mini Marshmallows (you can even use the bigger ones but I prefer the mini size)
Line a rectangular/square baking dish with parchment paper and keep aside.
Take a saucepan, pour in your condensed milk and add in your chocolate (broken into small pieces).
Put your saucepan on low heat and allow the chocolate to melt. Keep stirring occasionally because sugar burns very quickly and you do not want to ruin these blissful bites in making.
Once the chocolate has melted, stir well so the condensed milk is well combined with the chocolate. You will now notice the fudgy consistency.
Remove the saucepan from heat and cool for a minute. Keep stirring the fudge. Add in your roasted nuts and marshmallows. Mix well.
Pour the fudge into the lined dish and spread it evenly. Refrigerate the dish for about an hour and a half.
Take the dish out and turn it over a chopping board and remove the parchment paper from all sides. Divide the fudge into equal portions and cut into small pieces (as you like it). I personally like small pieces as I enjoy that tiny bite leaving me craving for more.
Pack into decorative jars or gift boxes. Depending on the temperature outside, store in a cooler place till you gift these.
Isn’t the recipe easy? And believe me, it is even easier to make it. So, here’s wishing all my friends, fellow bloggers and readers, a very Happy Chinese New Year! Welcome the new morning with a new spirit, a smile on your face, love in your heart and good thoughts in your mind.