GARLIC BREAD USING WHEAT FLOUR/கார்லிக் ரொட்டி

Garlic bread is very much loved by all age groups. If the garlic bread is made using wheat flour, it will be enriched with fibre and important nutrients. Moreover, the garlic as we know, to boost the immune system, regulate the blood Sugar levels and support the health of our heart.

The flavour of garlic is amazing when we consume with bread. We can make it with the mixture of finely minced garlic and Italian seasoning herbs and spices in butter without adding cheese. If you are a crazy cheese-lover, then you enjoy by adding  shredded cheese with garlic butter and italian pizza herbs and slice.

It is commonly served as a combo offer with pizza at Dominos and other outlets. It is amazingy delicious with cheese dip, tomato sauce dip.

We can serve it as garlic bread sticks by curting over the marks We made,  before We bake It.

The cooking method is very easy, even   healthy way of baking at our home. 

Ingredients We need:

For yeast activation

Brown sugar 2 tsp

Active dry yeast 2 tsp

Wheat flour 4 tsp

Luke warm milk 80 ml

For kneading

Wheat flour 2.5 cups

Himalayan pink rock salt powder 1 tsp

Luke warm water 250 ml

Olive oil 2-3 tsp

Bloom up yeast mixture

Butter extra 25 gm to brush the dough

and smear the baking plate

For Garlic butter

Butter 50 gm @ room temperature 

Shredded Garlic 3/4 cup

Italian seasoning herbs coarse powder

 

TOMATO SAUCE DIP/தக்காளி சாஸ்/ घर पर बना टमाटर सॉस डुबकी

Tomato sauce is the base for so many variety of sauces. It stunningly goes very well with Garlic bread,  Bread sticks, French fries, Baked Potato wedges, Nachos, Noodles and the list go on..

Making tomato sauce is pretty easy. Once you tried to make it at home, You will wonder why you were addictive on Store-bought sauces. Just try out.

Customize the sauce, according to your taste or your planning your baked dishes. For instance,  you can add garlic, other italian spices like oregano, thyme, rosemary and basil herbs. You can spice up with Pepper powder or chilly flakes or both. 

Jarred or canned tomato sauces are made with excess salt and more preservatives.

The Making of your own tomato sauce is the wisest option because you can control the ingredients or alter the ingredients as you prefer.

Ingredients and steps to make it

STEP ONE

Ripen Tomatoes 1.5 kg

Dry red Chillies 8 pcs

Himalayan pink rock salt powder 1 tbsp

Procedure:

Wash the Tomatoes thoroughly

Add red chillies

Steam cook for 10 minutes on medium heat 

Set aside to cool down.

Blanch the skin of Tomatoes

Transfer to the mixer jar.

There is no need of water.

Add salt 

Blend until smooth 

STEP two

Brown sugar 3/4 cup

Olive oil 60 ml

Lemon Juice 75 ml  (2 lemons)

Procedure

Transfer the tomato puree to the pan.

Heat the puree on medium flame  and bring to boil

Once it start boiling, simmer the Heat.

Add brown sugar and start Stirring constantly.

Let cooking on low heat for about 30 minutes

After thickening, Add Lemon juice and stir continuously 

Tomato puree get thickened and turns translucent. 

Add Olive oil and stir again

Check the consistency.

The best sauce should be thick like a jam, silky smooth, not runny, hold on to the dish that dipped and should have the perfect Blend of flavours and tastes.

Turn off the heat.

Set aside to cool down.

Store it in an airtight container. 

Use Dry spoon always.

Note low heat- cooking to avoid spilling

Constantly Stirring is absolutely needed.

Refrigerate it to stay fresh for 15 days.

Cooking time one hour

Yield 4-5 servings

VAZHAIKKAI PODIMASS/ வாழைக்காய் பொடிமாஸ்

Plantains or Raw bananas contain Vitamin C in good amounts per one cup. The high source of potassium that supports heart system. They also have the considerable sources of magnesium and other minerals  vitamins A and B.

The fibers of Plantain help to lower our cholesterol.

They support the weight management.

Raw bananas versus Plantains are one of the best choice of gluten-free or paleo- friendly Recipes.

Moreover, the Plantains are easily available in markets and cheaper.

Ingredients:

Raw bananas/Plantains (mondan variety)

Steamed, peeled and shredded

Water 3 cups Coldpressed pressed Groundnut oil 2 tbsp

Mustard seeds 1/2 tsp

Chana dal split 3/4 tsp

Whole Urad Dal 3/4 tsp

Finely chopped Shallots 1/2 cup

Diced Green Chilly one

Fresh curry leaves 8-10 pcs

Powdered Himalayan pink rock salt 3/4 tsp

Chopped coriander greens 1/2 cup

 

PROSO MILLET PONGAL/பனிவரகுப் பொங்கல்

Proso millet has enormous health benefits mainly supports neuro health system with its high content of  lecithin. It is loaded with vitamins-

 B complex vitamins, Niacin, folic acid and minerals like calcium, potassium, zinc and iron and essential amino acids. It is Gluten Free and reduces the risk of type2 diabetes. 

Ingredients:

Moong dal 75 g

Proso millet 75 g

Coldpressed Groundnut oil 2 tbsp

Cumin seeds 1 tsp

Pepper 1 tsp

Curry leaves 15-20 pcs

Green chilly one,  slit

Asafoetida one pinch

Water 2.5 cups

Himalayan pink rock salt 3/4 tsp

Desi ghee/cow ghee  1 tbsp

Whole cashews one handful/12-18 pcs

Procedure:

STEP ONE

Dry roast moong dal until golden brown.

Add Proso millet with moong dal and dry roast for a while.

Set aside to cool down.

Wash thoroughly.

Drain the water and set ready.

STEP TWO 

Heat the medium or 3 lit cooker with Groundnut oil on medium flame.

Add cumin seeds, Peppercorns

Let them fry for a while.

Add curry leaves and green chilly, slit.

Saute for a while.

Add Asafoetida 

Transfer the drained millet dal contents. Pour 2.5 cups of water. 

Add rock salt.

Stir a couple of times to combine.

Close the cooker and cook until two whistles on medium heat and let in simmer level until the third whistle.

Set aside to cool down.

Heat the ghee in a tempering pan on medium flame.

Fry whole cashews until golden brown

Transfer the fried cashews to the cooked Pongal contents.

Fold multiple times to mix the ghee contents with cooked millet meal.

Done.

Proso millet Pongal is ready to be served with coconut chutney and sambar of your choice.

Cooking time 

30 minutes

Yield two servings

 

VANILLA MUFFINS WITH CHOCOLATE CHIPS

Vanilla muffins with chocolate chips are absolutely scrumptious, moist and super soft. The perfect kids special and adults on the go. They are so delicious and super easy to make at our home. W

Muffins are always loved by all because they are very quickly prepared and served on any occasion. They are enriched with chocolate chips that are melting in our mouth.  

How to make the vanilla muffins with chocolate chips embedded?

Ingredients:

All purpose flour 1.5 cups

Corn flour 75 gm

Baking powder 1.5 tsp

Cooking Soda 1.5 tsp

Powdered Brown Sugar 1 cup

Powdered Himalayan pink rock salt 1 tsp

Eggs 3 pcs

Vanilla essence 1.5 tsp

Sunflower Oil 60 ml

Boiling Water 1/2 cup 

Chocolate chips 3/4 cup 

 Procedure:

Sift All-purpose flour, baking powder, cooking Soda together five times for getting even mixture of cake  base flour.

In a dry mixing bowl, pour the egg yolks by cracking the Eggs.

Beat them with a electric blender until pale and fluffy for atleast 10 minutes.

Add Powdered Sugar and Beat again to combine.

Pour vanilla essence and Beat once for well combining

Add the flour in batches while Stirring.

Heat the Sunflower Oil for 2 seconds.

Add boiling Water with Sunflower Oil, hot and stir to combine.

Pour the Oil water mix to the batter.

Fold several times to combine.

Add chocolate chips and Fold over gently.

Note the batter should be thick to hold the chocolate chips.

STEP three:

Preheat the microwave oven in convection mode at 190° C.

Meanwhile place the paper mould in எச் cavity of the muffins pan.

Scoop the batter in each muffins mould upcoming the brim level.

Place the filled pan on lower rack in oven.

Set the temperature of baking for 26 minutes at 190°C.

Let baking.

Once the oven beeps, switch off the oven.

Remove the baked pan out and let cool down.

Demould the muffins and place it on a dry plate.

Muffins are ready to be served.

They can be stored in an airtight container in room temperature for two days. 

Cooking time 30 minutes

Yield 12 muffins out of the given quantity of the ingredients.

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SUPER SOFT WHOLEMEAL BROWN BREAD

 Baking our own WHOLEMEAL BREAD is very easy to make at comfort home and this is super healthy option because stone bought WHOLEMEAL wheat bread can be full of fat and chemicals to make it ultra-soft.

This recipe promises an unbeatable taste, amazing aroma, super soft and pillow-y along with the most delicious nuttiness of the whole grain.

Now, let's see the tutorial  

Ingredients for the activation of yeast:

Lukewarm water 250 ml

Active dry yeast 2 tsp

Honey 2 tbsp

Ingredients for the preparation of dough:

Activated yeast mixture

Butter at room temperature 1 tsp

Himalayan pink rock salt powdered 1 tsp

Whole wheat flour 4 cups

Coldpressed Sunflower Oil 60 ml

Water needed 175 ml

Sunflower Oil to brush the dough 1 tbsp

Ap flour or wheat flour to dust the work-surface 1 tsp

Procedure:

STEP ONE:

In a mixing bowl, pour Lukewarm water.

Throw yeast in water.

Add Honey.

Stir to mix well.

Set aside for ten minutes, undisturbed.

Observe the blooming up of yeast.

Add butter and salt.

Stir to combine.

STEP TWO:

With the Activated yeast mixture, add four cups of whole wheat flour and 60 ml Coldpressed Sunflower Oil 

Using a spatula, combine everything Ingredients together until a shaggy mass

Sprinkling little water at a time. Over all  water needed, while kneading is 175 ml.

Once combined, knead for about 15 minutes continuously to develop gluten or elastic texture.

Make ball shaped dough and place it in a Oil smeared mixing bowl. 

Cover it with a cloth or tight lid for (First proof) to rise the dough.

This takes up one hour.

Remove the lid and punch at the centre to release the air.

STEP THREE:

Dust the work-surface with flour.

Transfer the risen dough.

Just deflate gently.

Roll over the flattened dough that fits into the toast mould.

Brush with little oil.

Cover it with a cloth.

This takes 30 minutes to the second-proof

Remove the cloth and close with its lid.

Now it is ready to go into the preheated oven.

STEP FOUR:

Preheat the microwave convection mode at 180 °C for ten minutes.

Place the toast mould on the lower rack.

Close the oven and set the temperature for 50 minutes.

Hit the start button and let it baking.

Once the oven beeps, stop the function 

and allow for 5 minutes as standup time.

Take out the toast mould.

Let cooling for 15 minutes.

Now demould the bread on the work-surface surface.

The whole wheat bread is ready to be sliced

and enjoyed as you like.

Cooking time one hour.

Yield 500 gm loaf

CHOCOLATE LOAF CAKE

This rich chocolate loaf cake makes everybody drooling over. The lovely close textured loaves are very soft and chocolate flavoured with a lovely crackle crust. They would excellently shine as the perfect base and building blocks of decadent desserts such as the most delicious sundae, black forest, icecream cakes or the yummiest soft sweet choco-truffles. sometimes we can simply enjoy the loves with a cup of Tea or Coffee.

It is just heavenly delicious with a dollop of whipping cream between the two loaves.

 

It is a very easy recipe even to the learners too.

Ingredients, we need:

All-purpose flour 1.5 cups

Powdered brown sugar 1.25 cups

Baking powder  2 half spoons

Cooking soda 2 half spoons

Cocoa powder 4 tsp

Vanilla essence 1.5 tsp

Milk at room temperature, 125 ml

Egg one at room temperature

Cold-pressed Sunflower oil 100 ml

Boiling water 100 ml

Instant coffee powder any brand 3/4 tsp

Sunflower oil 1/2 tsp extra and one tsp all-purpose flour for preparing the cake pan.

Procedure:

In a medium-sized mixing bowl, add all-purpose flour, powdered brown sugar, Cocoa powder, Baking powder and Cooking Soda together and mix thoroughly using a spatula for about 2 minutes.

Add wet ingredients i.e., Milk, Egg, Vanilla essence, Sunflower Oil with the well-mixed dry ingredients.

Stir well using a spatula. Once all the ingredients mixed to form a thick paste consistency, blend for 3 minutes using the electric blender at medium speed until the silky and smooth texture.

Boil 100 ml water and add instant coffee powder.

Stir to dissolve.

Pour the decoction to the mixed contents.

Stir well to combine using a spatula.

Then, blend again with the electric blender for 10 seconds.

Preheat the microwave oven at 180 degrees Celcius for 10 minutes

Meanwhile, we prepare the cake pan greasing with little oil and dusting with all-purpose flour.

I am using the loaf pan measured 23 cm lengthx13 cm breadth x 5.6 cm height.

Line up with the fittable parchment paper and again grease and dust with the flour.

Pour the cake batter to the half level of the pan.

Tap the pan twice to release the air bubbles.

Once the oven beeps, place the cake pan into the oven on the lower rack.

Set the temperature for 37 minutes at 180 degrees Celcius.

Let baking. 

After the baking over, take out the cake pan carefully and set aside for cooling.

Just tilt down to sit on the tabletop.

After 15 minutes, slice it as you desired.

Chocolate Cake is ready to enjoy.

Cooking Time one hour

Yield 500 gm

 

 

BEETROOT KURMA/GRAVY/பீட்ரூட் குருமா/கிரேவி/चुकंदर ग्रेवी

Beetroot is a humble root vegetable, having immense nutritional benefits that promise health, unparalleled flavour and taste, unique ruby red colour. Moreover, it lends itself to the culinary variations to satisfy our taste buds. It is low in calories. It reduces blood pressure, aids in the production of red blood corpuscles and itis a natural blood purifier. It is bundled with rich iron content so that it maintains the haemoglobin levels. It boosts metabolism and strengthens the digestive system.

This recipe is a quick fix accompaniment prepared with beetroot cubes in the coconut masala base.

Ingredients:

Beetroot 250 gm

Shredded Coconut one bowlful

Raw coriander powder 1.5 tsp

Roasted Cumin powder

Fennel seeds 1/2  tsp+1/4 tsp

Turmeric 1/4 tsp+/4 tsp

Garlic 2 pcs

Curry leaves 2 sprigs+10 leaves

Tomato half chopped 

Pepper powder 1/ tsp

Water 1/2 cup+1 cup+rinsed water 1/2 cup

Groundnut Oil 2 tbsp

Mustard seeds/Fennel seeds 1/2 tsp

Bellary onion one chopped

Stone flower a tiny bit

Cloves 2 pcs

Bay leaf one

Green Chilly one pc, slit

Rock salt 1/2 tsp

Coriander greens optional

Star anise one pc

Procedure:

Wash the beetroot thoroughly.

Peel off the skin.

Chop the beet into cute cubes.

In a mixer jar, add shredded Coconut, coriander powder, cumin powder, Fennel seeds

Pepper powder, garlic cloves, curry leaves, turmeric and water 1/2 cup.

Grind to a fine paste.

Set ready.

Heat the pan on medium heat.

Add fennel seeds to fry.

Add bellary onion 🌰 slit green chilly🌶 and curry leaves.

Saute for a while until onion fried translucent.

Add beet-cubes and chopped half tomato.

Saute for a while.

Add a tiny stone flower, cloves and star anise.

Add turmeric.

Saute for a while on medium heat.

Transfer the ground masal paste.

Saute for five seconds until the raw smell goes off.

Add one cup water along with rinsed water.

Add rock salt.

Let cooking for 15 minutes on low-medium heat until the beets cooked soft.

Garnish with coriander greens.

A very good accompamiment to chapatis, Pooris, Rotis and nans.

Ready to serve

Cooking time 30 minutes.

Yield: 2 persons.

 

GINGER THOKKU/PICKLE/ இஞ்சித் தொக்கு/ஊறுகாய்

Ingredients:

Ginger 500gm

Tamarind one lemon size

 water 250ml

Procedure-step one

Wash the ginger and peel off the skin. Shred the peeled ginger.

Soak the tamarind in water for 15 minutes

Squeeze well.

Strain the tamarind mixture

Set ready.

Step two

Ingredients:

Coldpressed Sesame oil 80 ml+80 ml

Mustard seeds 1/2 tsp

Whole Urad dal 1 Tsp

Asafoetida 2 pinches

Curry leaves 15 pcs

Shredded ginger

Red Chilly powder 1 Tsp

Himalayan pink rock salt 3/4 tsp

Turmeric 1/2 tsp

Jaggery powder 1.5 tsp

Dry roasted and ground (mustard seeds 1 tbsp+1 tbsp Fenugreek seeds) 1 Tsp

Shredded ginger one bowlful

Tamarind extract 250 ml

Lemon juice 12 ml One full lemon)

Procedure:

Heat the sesame oil 80ml on medium heat.

Add mustard seeds to crackle.

Once they start crackling, add whole urad dal.

Add Asafoetida.followed by curry leaves.

Add shredded ginger.

Saute to combine.

Add red chilly powder, salt and jaggery powder.

Stir to combine.

Now add the tamarind extract.

Let all the ingredients combine and cook for 10 minutes or until the ginger cooked soft and translucent.

Stir occasionally to avoid burning at the bottom.

cook until the ginger contents concentrate into halwa consistency and non-sticky.

Add another 80 ml Coldpressed Sesame oil.

Stir to combine.

Pour lemon juice and mix to combine.

Let it rest on medium heat for another few seconds.

Ginger thokku/Pickle is ready.

Store the pickle/thokku in a dry jar after cooling.

Stays fresh for 15 days if it is refrigerated.

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BRINJAL SABZI/BAINGAN SABZI/பாரம்பரிய கத்தரிக்காய் புளிக்குழம்பு/बैंगन सब्ज़ी

Here is a super-delicious and flavourful curry prepared with the goodness of fresh brinjals in the tangy base. The  highlight of this sabzi is the most tempting flavour that comes from the perfect blend of salt, jaggery powder, sambar powder, tamarind extract, asafoetida two pinches, Sesame oil and curry leaves 

This is the most popular kuzhambu almost all the villages of Tamilnadu. It is normally served with hot steamed rice for lunch.

Preparation Time 10 minutes.

Cooking Time 15 minutes

Yield two servings

You can multiply the quantity of the ingredients above mentioned, according to your need.

Ingredients:

Brinjals 12 pcs

Tamarind gooseberry size

Water 200 ml

Tomato one

Peeled and chopped shallots 8 pcs

Curry leaves 10 pcs

Groundnut oil 2 tbsp

Mustard seeds 1/2 tsp

Turmeric 1/4 tsp

Sambar powder 3/4 tsp

Asafoetida 2 pinches

Jaggery powder 1 tsp

Himalayan Pink Rock Salt 3/4 tsp

Water 100 ml

Chopped coriander greens a fistful

Coldpressed Sesame oil 1 tbsp

Procedure:

Soak tamarind in water for 15 minutes.

Squeeze the tamarind and take the extract and set aside.

Chop the brinjals into 8 parts and soak in water to retain its colour.

Chop the tomato.

Peel off the shallots and chop into pieces.

Heat the groundnut oil on medium flame.

Add mustard seeds to pop up.

Once they start crackling add shallots, curry leaves.

Saute for a while until the shallots turn translucent.

Add turmeric, sambar powder and asafoetida.

Add tomato and chopped brinjals.

Saute for five seconds.

Add tamarind extract, jaggery powder and salt.

Add 100 ml of water.

Let cooking until the brinjals turn soft.

Pour sesame oil 1 tbsp and add coriander greens.

Mash the veggie we../

Brinjal sabzi is ready..

It goes very well with hot steamed rice, Dosa and idlis,