Recipes & Tools
Atte ka sheera
Whole wheat flour / Atta 1 cup
Water (Boiled) 1 and 1/2 to 2 cups
Sugar 1/2 to 3/4 cup
Ghee 1/4 cup
Raisin 10 to 12
- Heat ghee, and roast the wheat flour till it releases a heavenly aroma. Roast till the colour changes to a nice dark shade of red brown. If you do not roast well it will become lumpy and hard.
- Add boiled water to the wheat stirring all the while. The wheat will start becoming slightly lumpy.
- Add sugar and mix incorporating the flour into the sugar. Keep cutting and mixing till it leaves the kadhai and gathers into a soft lump. You will find that at some point the wheat will layer out when you press it or cut into the lump with the ladle and the ghee will separate out.
- Add more ghee (A tsp. at a time) if you find the halwa hard.
- Add a few slivered almonds and mix.
- Serve warm or at room temperature.
5 to 6 cups fine-ground whole wheat flour
2 tablespoons wheat gluten (optional)
1 teaspoon dough conditioner
1 seven gram packet of instant yeast (or two teaspoons)
2 cups plus 2 tablespoons water
1/2 tablespoon salt
1/3 cup brown sugar
4 tablespoons melted and slightly cooled butter
- Place about three cups of the flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
- Add the salt, sugar, and butter and continue mixing. Add most of the remaining flour, the wheat gluten, and dough conditioner and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
- Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
- On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
- Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 11/2 hours.
- Preheat the oven to 350 degrees. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.
50 gms peeled green peas
1 tablespoon ginger
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon garam masala
- Anmol Dalia (1 Cup) till it runs light brown. Boil chopped vegetables & roasted dalia together in 3 cups of water. Set aside. Add ginger & fry for 2 minutes and then add salt, pepper, garam masala. Now add the boiled vegetable-dalia mixture & mix well. Garnish with coriander leaves & tomatos. Serve hot.
roasted suji 1 cup
1 tablespoon mustard seeds
1 tablespoon urad dal
1 chopped onion
few curry leaves
2-3 green chilli
1 chopped small ginger 1/2 tablespoon salt
- Heat oil in frying pan and add mustard seeds. When seeds crackle add urad dal, curry leaves & roast for 1 minute. Add chopped onion, green chilli, ginger and saute till onion turns translucent. Add water (2 cups) & salt. once mixture boils add roasted suji with one hand while continuously stirring. Garnish with coriander & serve hot.