Freshly Baked Whole Wheat Bread!

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 –

  1. Whole Wheat Flour – 200 gms
  2. All Purpose Flour – 50 gms
  3. Salt – 7 gms
  4. Water – 130 ml
  5. Milk – 60 ml
  6. Castor Sugar/Regular Sugar – 14 gms
  7. Active Dry Yeast – 14 gms
  8. Oil – 10 ml
  9. 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 !

Bread 2.jpg

Bread 1.jpg

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!

Eid Mubarak’16

Morning people!

Its been long that I’ve written something and no better come back than today’s recipe. Its Eid-Al-Adah today, a festival celebrated by all my fellow Muslim brothers and sisters. This is the 2nd Eid of the year and the most important one. Eid-Al-Adah is a sacrifice feast where in it is believed that if you make any kind of offering, you are brought closer to Allah (as per Wikipedia).

It was indeed a great start to the day when my neighbour rang the door bell at 9 am and gifted me a bowl of Sheer Khurma. Here’s a picture of it!

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Sheer Khurma is mughlai dessert specially made during Eid. And believe me, there is no sugar in this delicacy. It is made rich with nuts, milk and it gets all its sweetness from dates.  I’ve made it a couple of times and here’s my recipe. Do try.

  • 1 Litre Full Cream Milk
  • 3 Tbsp Ghee
  • 1 Cup Vermicelli
  • 10 Cashews (chopped)
  • 10 Almonds (slivers)
  • 1 Tbsp Chironji Seeds (Buchanania Lanzan is the name of the tree that produces this wonderful seed)
  • 15 Dates (soaked and made into a paste)
  • 10 Dates (deseeded and chopped)
  • 10 Raisins (Chopped)
  • 1 Tsp Cardamom Powder
  • 1/2 Tsp Rose Water
  • 1/2 Tsp Kewara Water
  1. Heat a heavy bottom pan and add 2 Tbsp of ghee to the pan. Roast the seviyan , dry fruits and chironji till golden and keep aside.
  2. In the same pan, heat the remaining ghee and add the date paste. Saute for a a minute or two.
  3. Add milk to the date paste and allow let it come to a boil. Let the milk simmer for 5-10 mins.
  4. Add the roasted vermicelli and dry fruit mixture to the milk and allow it to simmer till the vermicelli is cooked – another 8-10 mins. The milk will eventually thicken a bit.
  5. Add the cardamom powder for the amazing aroma and flavour.
  6. Remove the pan from heat and cool for 15 mins. Add the rose water and kewara water.
  7. Garnish with silver leaf and few roasted chironji seeds. Serve the Sheer Khurma hot, warm or chilled.

May Allah bless you all with happiness and good health, always! Eid Mubarak!

A breakfast to die for! I’m seriously serious!

Sabzi Kachori with Green Chillies and Tamarind Chutney.

If you happen to be in Kolkata (India), wake up early morning and head to Sharma’s for a Sabzi Kachori breakfast! It is hands down, the best breakfast in the world!

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Sweet Love!

Something’s are best when unchanged. Just like Calcutta’s good old Mishti Doi.

Mishti Doi is synonymous with Bengal and the Bengali’s are renowned world over for this sweet fermented yogurt.

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