Search Results for: label/Broken Wheat

Broken Wheat Mint Pulav/Godhumai Ravai Pudina Pulav

While returning from india, i got 3-4 packets of Broken Wheat/Godhumai ravai. On and off i make some khichdi or upma with it. Tried out this Mint Pulav for our weekend lunch. It was very tasty and light. The Aroma of Mint and Coriander along with Pav Bhaji Masala, complimented well. After a round of Diwali Sweets and Eid Holiday’s, it was really good to eat something light, healthy and also tasty!!!!
Ingredients
1 Cup Godhumai Ravai/Broken Wheat
Clove, Cardamom and bay leaf one each
1 Medium Size Onion, Finely chopped
1/2 tsp cumin seeds
1/2 tsp Red Chilli powder
1/2 tsp Pav Bhaji Masala
1/4 tsp Garam masala
Salt to taste

To Grind
1/2 Cup Coriander /leaves
1/2 Cup Mint Leaves
A small ball of tamarind, small gooseberry size
2 Green Chillies
2 cloves of Garlic
1 small piece of ginger
Method
  • Soak Broken Wheat/Godhumai Ravai for 20 minutes. Drain and keep it ready.
  • Grind the ingredients under “To Grind” to a fine paste using enough water.
  • Heat a Pan with little oil, crackle cumin seeds, add onions and saute till they are translucent
  • Add the grounded mixture to this and 1/2 Cup of Water and add all the masala powder and salt.
  • Let it boil, now add the Broken wheat/Godhumai ravai. Cover and Cook until done.
  • Serve hot with Raita. We enjoyed with plain yogurt mixed with black salt and ginger.

Godhumai Rava Sarkarai Pongal/Lapsi Sweet Pongal/Sweetened rice using Broken Wheat

Why am i posting a pongal recipe 2 weeks after the actual festival, hmm ah yes, i chose the theme of festivals of the month as the theme for the last week of BM.  The popular festivals of January is Pongal/Makara Sankranthi,Lohri, Bighu, while looking for some special recipes, though i bookmarked some Bhigu specials, i didn’t have time to try any. Kids are literally eating my time and energy. There is something or the other to do at home these days. If there is nothing, i start to clean up something. uff, being a mother is toughest job in the whole universe. 
In between all these craziness, i have joined Guitar classes from last week. yaayy, finally learning some music. It will take a month to know the strings well, until then poor master has to listen to my blabber on the guitar. It feels so good, to touch the instrument and strum the strings, finally i doing something, which i have been longing to do all these years.  Hope to get my other side of brain to work. Wish me luck!!
I chose to make a pongal festival dish. Sarkarai pongal or sweet pongal is the star of the pongal day. I have tried to make the same with Broken wheat/lapsi. There is no difference in the taste of the normal pongal and this. None will find out the ingredient, unless you tell them. 
Ingredients
1/2 cup Godhumai Rava/Lapsi/Broken Wheat
2 tbsp moong dal
2 tbsp chana dal
2 cups of milk
1/2 cup water
1 cup grated jaggery
4 tbsp ghee
2 tbsp chopped cashewnuts
1 tbsp raisins
3 nos cardamom, crushed
1 no clove

Method
  • Take Broken wheat and both the dals together in a pan. Dry roast until golden brown. To this roasted wheat-dal  mixture add 2 cups of milk, 1/2 cup of water, crushed cardamom and clove.
  • Take this mixture in another vessel, like the separator that comes with the pressure cooker and place it in a pressure cooker/pan, pressure cook for 4-5 whistles. Cooking directly in the cooker is not advisable, a slight distraction might burn the pongal  and during whistles there will be lot of splitter-splatter that requires lots of cleaning.
  • Remove the contents from the cooker after the pressure releases on its own. Take the grated jaggery in a saucepan, add 1/2 cup of water and melt. Strain any impurities, add the strained jaggery syrup to the cooked wheat-dal mixture.  Mix well and take it to the stove. Keep the flame simmer and stir frequently.
  • To this cooking pongal, add  2 tbsp of ghee. In a small tadka pan, take another 2 tbsp of ghee, roast the cashewnuts and raisins. Add this to the simmering pongal. Once it starts thickening, remove it from the flame. It will take about 5-10 minutes after adding jaggery.  Serve warm. 
  • The pongal thickens as it cools, so do not keep it for a longer time on stove, once it starts coming together, remove it from the flame. Serve it warm and enjoy the 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60

Broken Brown Rice Upma

With lot of tension all around me, diet is not going that good, but here and there i find time to cook something healthy.My Mom used to make Delicious Arisi Upma. That too, she makes it in Vengala Paanai, mm yummy the taste!! I tried the same version using Brown Rice, not in vengala paanai though!!!
The taste was good, my hubby wasnt able to find it out!!! The Normal Nutty flavour of Brown Rice wasnt there that much.

Ingredients
2 cups of Brown Rice
2 tbsp of Chana Dal/Gram Dal
2 tbsp of Tuvar Dal
2 tbsp of Moong Dal
1 tbsp of Urad dal
1 tbsp of Black Pepper
For Seasoning
2 tbsp of Canola oil
1 tsp of Mustard Seeds
4-5 nos. Dried Red Chillies
Fistful of Curry leaves
1/2cup Frshly grated Coconut
Salt to taste
Hing , turmeric a pinch
Method
Grind all the given Ingredients (Except the one listed in seasoning :)) to a coarse Rava Consistency in a Mixer.
Heat oil in a Kadai, add mustard seeds, when they crackle, add hing, curry leaves and red chillies. Add enuf water and salt. When the water begins to boil add the freshly grated coconut and add the broken rice mixture to it slowly and keep stirring as you add to avoid lumps. Cover and Cook in a low flame for about 10-15 minutes. Garnish with Coriander. Serve Hot with Any Chutney.  I made some Mint-Coconut Chutney from Sailu’s Kitchen.

Sending this to Show me your Whole Grains Event hosted by Divya of Dil Se

Broken Brown Rice Upma

With lot of tension all around me, diet is not going that good, but here and there i find time to cook something healthy.My Mom used to make Delicious Arisi Upma. That too, she makes it in Vengala Paanai, mm yummy the taste!! I tried the same version using Brown Rice, not in vengala paanai though!!!
The taste was good, my hubby wasnt able to find it out!!! The Normal Nutty flavour of Brown Rice wasnt there that much.

Ingredients
2 cups of Brown Rice
2 tbsp of Chana Dal/Gram Dal
2 tbsp of Tuvar Dal
2 tbsp of Moong Dal
1 tbsp of Urad dal
1 tbsp of Black Pepper
For Seasoning
2 tbsp of Canola oil
1 tsp of Mustard Seeds
4-5 nos. Dried Red Chillies
Fistful of Curry leaves
1/2cup Frshly grated Coconut
Salt to taste
Hing , turmeric a pinch
Method
Grind all the given Ingredients (Except the one listed in seasoning :)) to a coarse Rava Consistency in a Mixer.
Heat oil in a Kadai, add mustard seeds, when they crackle, add hing, curry leaves and red chillies. Add enuf water and salt. When the water begins to boil add the freshly grated coconut and add the broken rice mixture to it slowly and keep stirring as you add to avoid lumps. Cover and Cook in a low flame for about 10-15 minutes. Garnish with Coriander. Serve Hot with Any Chutney.  I made some Mint-Coconut Chutney from Sailu’s Kitchen.

Sending this to Show me your Whole Grains Event hosted by Divya of Dil Se

100% Whole Wheat Bread – Vegan Whole Wheat loaf bread

A simple, no fuss bread recipe. A bread which i usually bake at home. When i shared this bake 2 weeks before in my insta stories, it was much welcomed and i got so many messages asking for the recipe. For the first time ever, i too remembered to measure and note it down too. 
And sorry all the pictures are from my mobile and i dont have time to click the loaf again, though i made one today. Will update with new set of pictures once i click. 
As i said in my Cookie butter muffins post, i love to carry a bake along with me whenever we plan a trip a little away from home.  This bread is something which i take to such trips. A pack of labneh or nutella spread is all we need to compliment this soft bread. If you are camping and have a barbeque then you can also enjoy a crispy sandwich with all your favorite stuffing inside. All i can imagine is a some cheesy sandwich with it. My hubby makes a perfect sandwich, he actually is the official toast master at home. Kids prefer their daddo’s toast more than mine. So, i m the baker and he is the toaster, what a perfect match!!!
I bet once you try this bread and home, you would never go back to the store-bought bread again. 
 I m packing them for the Kids delight – Travel food happening @ Cooking with Renu, an event by Srivalli
Ingredients
3 cups/450 grams of whole wheat flour 
300 ml warm water
1.5 tsp instant yeast
2.5 tbsp – 3 tbsp vital wheat gluten
1 tsp salt 
2 tbsp oil

Method
  • In a large bowl, take together flour, yeast, gluten, and salt. Whisk well to combine. Make a well in the center and add warm water to this. Mix it roughly with a wooden ladle. When all the flour is wet, dump the entire flour mix on your kitchen counter or worktop, add oil to this and knead to a smooth and soft dough. Do not add extra flour. The dough will come together well. Knead around 4-5 minutes. 
  • Once kneaded to smooth dough, grease a bowl with oil and rest the dough for an hour or until it doubles up size. 
  • Once it doubles, punch out the extra air, and knead for a couple of minutes and shape it into a loaf.
  • I usually measure the length of my loaf pan (20cm x 10 cm)and shape my loaf length to the pan length. Then i roughly stretch it to a rectangle and fold it like an envelope and shift it into the loaf pan. Let it rest in the loaf pan for another 45 – 60 minutes.
  • Towards the last 10 minutes of the rising,  preheat the oven to 200C and brush the top of the loaf with oil or mix of oil and milk bake for 45-50 minutes or until the top is golden brown.
  • Once done, take it off the oven, let it sit in the pan for 5 minutes and remove the bread to a wire rack and let it cool completely. The bread should be well rested before you try to slice it. 
  • Use a long sharp serrated knife to make slices. This bread makes a delicous sandwich, hearty and crusty!

Bulgur/Burghol Wheat Patties

This Another Nutritious Recipe from Tarla Dalal’s CookBook. Broken Wheat combined with Cottage Cheese and some Veggies along with Wheat flour makes a Tasty Patty!!!!  I m Just racing to finish my post for today!!! Check out my other Marathon Buddies SrivalliPriya Suresh, JayMonikaRevaPJAzeema and Ayeesha. A Big Sorry to my Fellow Bloggers, i couldnt Bloghop these 2-3 days, tied up with tons of Work!!! Hopefully, i will be able treat my eyes with all your delectable recipes from tomorrow!!!!! 

Ingredient
1/4 cup Bulgur/Burghol
1 Carrot, grated
1 Onion, finely chopped
1/3 cup Mushroom, finely chopped(i omitted this!!!)
1/2 cup Grated Paneer (Cottage Cheese)
1 tbsp Soya Sauce
1 tbsp Chilli Sauce
2 tbsp Whole Wheat Flour
Salt and Pepper to taste
Oil/Butter for Cooking

Method
Clean and Wash the Burghol Thoroughly.  Blanch it in 1 cup of hot water for 4 to 5 minutes. Keep Aside.  Combine all the ingredients in a bowl and mix well.  Divide the mixture into equal parts and shape into patties.  Shallow fry the patties using a little oil/butter on a non-stick tava/griddle, cooking both sides till golden brown in colour.  Serve hot with Ketchup or Chutney.

Alternatively,  you can grind a handful of Mint leaves, 3-4 green chillies, ginger and Garlic in a mixer and add it to the Mixture instead of, Soya & Chilli Sauce!!!! That also would taste great!!!!

Whole Wheat Pumpkin Shortbreads

It is October already and in another one month we will be starting shopping for Christmas and New-year!!! Oh, my Time really flies. This Month’s Home Baker’s Challenge, Nalini Suresh of Nalini’s Cooking suggested Halloween Recipes to Bake. I chose these Pumpkin Shortbreads, since it was long i baked shortbreads and it is quite simple to bake also. They stay good for a long time in an air-tight container.  you can replace Wheat flour with All Purpose flour and use even 1/4 cup rice flour to get a crisper shortbreads.
Ingredients
1 1/2 Cups Whole Wheat Flour
1/2 tsp Cinnamon powder
1/2 tsp All spice Powder
1/2 tsp salt
3/4 cup butter, room temperature
3/4 cup sugar
1/2 cup pumpkin Puree

Method

  • Preheat oven to 170C. Grease a Cookie sheet with oil and line with parchment paper.
  • Sift together flour, cinnamon, all-spice and salt. Set aside.
  • In another bowl beat butter and sugar until smooth. Add in pumpkin puree and beat until combined. Now add the  dry ingredients and mix until just combined.
  • Shape the dough into a log and cling wrap it and refrigerate for 15 minutes.
  • Remove the dough from fridge and cut in to thick circles and place it on the greased cookie sheet, leaving atleast an inch space between the cookies.
  • Spread dough into prepared pan. I used an off-Bake for 20-22 minutes or until the sides start to brown.
  • Let cool in pan for 5-10 minutes and then remove from pan and transfer to a wire rack. 
  • Let it cool completely, store it in an Air-tight container.
Wrapping this to Let’s Cook with Pumpkin, happening +Nayna Kanabar Space. Bake Fest 24, happening @ Thoushalt cook, Event by Vardhini, What’s with my cuppa?, happening @ Nandoo’s Kitchen, Event by UK-Rasoi

Whole Wheat & Amarnath Flour Baked Mathri

My Experiment with Millet continues. Today i bring you a thin, crisp and an addictive snack Mathri. It is a popular north-indian snack made using flour, water and cumin seeds. Since these days i have totally shunned the use of All Purpose flour/Maida in our cooking, i have used 50:50 combination of wheat flour and amarnath flour. 
The goodness of this humble amarnath is manifold. It is nothing but our Keerai vidai, also known as rajgira/ramdana.  Originally these are deep-fried, i have again keeping in mind the health factor, tried baking it.  The cookies came out good, crisp, flavorful and they were really addictive. 
The Inspiration for using Amarnath flour  is drawn from none other than Sangeeta khanna. She is doing a series called 101 alternative flours, where she cooks amazing dishes using Multigrain flour, the ones who would have never thought of using in your everyday cooking. Go through it and get inspired.
Ingredients (Makes approximately 20 cookies)
1/2 Cup Whole Wheat flour
1/2 cup Amarnath flour/Rajgira flour
2-3 tbsp butter/coconut oil , @ room temperature
1/4 Cup + 2 tbsp Warm water
1/2 tsp cumin seeds
1/2 tsp white sesame seeds
1/2 tsp freshly ground pepper powder
1 tsp kasuri methi/dried fenugreek leaves
salt to taste (approximately 1/2 tsp)
Method
  • Take both the flours in a bowl, add coconut oil/butter and rub it into the flour. Add cumin seeds, sesame seeds, pepper powder, kasuri methi and salt and mix well.
  • Now add warm water little by little and make a soft pilable dough. Divide the dough into two halves. Roll out one half into a thin circle of 1/4 inch thickness. Using a cookie cutter, cut out circles from the rolled out dough. Repeat the same with the other half of the dough.
  • Preheat the Oven to 170C. Line a baking tray with parchement or grease it with a blob of butter. Arrange the cut out cookies on the greased cookie sheet. 
  • Bake for 10 minutes, flip the cookies and bake again for another 10 minutes. Take it out, let them cool on the grill completely. Store the cookies in an air-tight container at room temperature.
Sending this to Cooking from Cookbook Challenge, a weekly event happening @ +srivalli jetti space.

Whole Wheat Almond Shortbreads

Shortbreads, deliciously, buttery scottish biscuits. I bet no one can resist eating just one of these uttlerly butterly delicious biscuits. My lil one is a die-hard fan of shortbreads. When my elder one was growing up, he kind of lost interest in cookies, so i completely stopped baking cookies in my kitchen. Now lil one, likes homemade cookies, for diwali i made some nankhatais for friends, he loved them and asked me make some more for him.

That sparked my interest in cookies too, so now i looking of all possible cookies that he would love to try and inturn i too would come out of that no cookies cocoon, and flutter like a butterfly into the cookies world. 
First step in breaking that shell is making these almond shortbreads, an old post, i did 2012. Many of old posts need better pictures, so i have taken the theme : Redoing old posts for this weeks BM, in this series, here is the first set of better pictures for these shortbreads .

The original recipe, from Joy of baking, bakes the cookie in a tart pan and cut them into wedges, i did the same when i baked these in 2012, but today, i tried to refrigerate the dough and cut into roundels and baked them. My lil one is happy, that he got a new snack for his school snack box. These shortbreads are perfect for the festive season, as an edible gift. Do try and let me know how you liked it. 

Ingredients

120 grams unsalted butter, room temperature
1/4 cup white granulated sugar 
1/2 tsp pure vanilla extract
2/3 cup Whole Wheat flour
1/3 cup almond meal
2 tbsp corn flourr/rice flour (i used rice flour)
1/8 tsp salt
Flaked almonds for decorating the top of the shortbread (optional)

Method

  • Preheat oven to 170C.  Prepare the cookie sheet with parchment paper. 
  • Beat the butter and sugar until smooth. Beat in the vanilla extract. In a separate bowl whisk together the flours (wheat, almond, and corn/rice flour) and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated.
  • The dough will be little sticky, slap the dough in  a cling wrap, manage to roll it into a log and refrigerate it for an hour. I did the dough in the night and baked it today morning.
  • Remove the dough on to kitchen counter, using a sharp serrated knife, cut the dough into roundels, i got around 12-13 rounds. The shape might little funny, flat at the bottom, try to adjust it in your palms to bring it to a round shape. 
  • Roll the top of the cookie on some flaked almonds, arrange the cookies on a parchment laid cookie sheet and bake them in the preheated oven for 22-25 minutes. 
  • Transfer shortbread to rack and let it cool completely on a wire rack. They mightly little soft while removing from the oven, but once they cool, they will have wonderful, crumbly texture of shortbreads.
  • Once cooled, store them in an air-tight container and enjoy with your evening cuppa.
Notes
  • Oven temperature, varies from oven to oven. If baking in a Gas oven, please keep an eye after 15 minutes, i have noticed my gas oven bakes quicker than my microwave convection oven.
  • If plannign to bake them in a tart pan, no need to refrigerate the dough, just pat the dough directly onto a greased tart pan, prick the top of the dough, and bake it in the preheated oven.

Whole Wheat Almond Cookies

For Day 5 of Blogging Marathon, I m posting one of the Sweet Punch recipe. i couldn’t bake and post when i had to, so tried it for BM.  After tasting shortbread, My people weren’t ready to accept the texture and taste of these cookies. I liked them, loved the flavor of Cardamom in every bite, and bits and pieces of Almonds here and there, was awesome. 


Ingredients 
1 Cup Whole wheat flour
1/2 Cup Sugar(i Powdered it along with cardamom)
1/4 tsp Salt
1/4 Cup Almond meal(coarsely powdered toasted almonds)
4-5 Green cardamom, Powdered
1/2 Cup Crisco Vegetable Shortening + 1 tbsp Water 
2 tbsp Milk – 2 tbsp (or less)
Method
  •  Preheat the oven to 180C. Line a Baking tray with parchment paper.
  • In a bowl, mix the flour, sugar, salt, almond meal and cardamom powder well.
  • Next add shortening and milk to the flour mixture to make dough. Dough should be very soft.
  • Divide the dough and shape them into balls.Press them in-between your palms and shape the cookie 
  • Place the dough balls on the prepared tray. Bake the cookies for about 18 minutes or until cookies are lightly gold brown. Let it sit in the Oven for 2-3 minutes and Cool them on a Wire Rack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13