Here is the second bread for this week’s cooking carnival. I wanted to have the bread theme for the second week, but as I had to post a bread recipe today for the Bread Baker’s challenge, I shifted the theme for this week and preponed the chat series a week earlier. I have three sandwich loaves and three roll recipes. And some are 100% maida and some are made with 100% whole wheat flour. The gyan of using whole wheat flour for my breads came to me late. I love to use all purpose flour in breads as the resulting texture is awesome. Though I have tried whole wheat breads I haven’t made it a habit of making every bread whole wheat. But this month, I changed it. I baked so many whole wheat breads. In some recipes I loved the earthly taste of the wheat flour and in some, I didn’t like it at all. Especially I feel that wheat flour doesn’t work in sweet breads. Even now, I love flour based breads than the whole wheat ones. But for health reasons, I will try to avoid using all purpose flour. Sruti doesn’t like whole wheat flour and so only me and hubby relished the breads.
Posts tagged WHEAT FLOUR
For the second day of the flat breads, I made a paratha, which resembles our parotta so much but is made entirely of whole wheat flour. If you are new here, I am doing a month long marathon in which I will be doing posts on five categories, a category a week. We take off on Sundays and so the first week has only three posts. Yesterday I made Manakish Zaatar and today It is Pheni paratha. Recently I have taken to watching YouTube a lot. s so much like my initial days of blogging. I used to read so many blogs then. And now after starting a channel in YouTube, the craze for watching videos has caught with me.
Great to meet you all after a long time. After I finished my BM last month, I have been feeling so lazy and so have stayed away from blogging. Though the usual day to day cooking is going on, I was not at all interested in cooking anything special for the blog. Recently I have been baking too much and using up so much maida and butter results of which are so obvious with my health. Not too serious but I have been getting sick often and so decided to stop using maida and butter which in turn made me take a break from baking. I need to concentrate on healthy dishes if I want to blog regularly.
For the third week of Blogging Marathon this month, I selected the theme one state three dishes. We can feature any state from any country around the world. I chose to do our Indian state Punjab. Before finalising the state, I was so confused between Gujrat and Punjab. My friend Rashmi wanted to know the recipe for Palak Paneer and when I searched I found that I haven’t blogged about it. At that time I decided on the theme and finalised on Punjab. So for the three days, you will see three special dishes from Punjab.
For the second day of wheat flour recipes, I used one of my favourite recipes to create these whole wheat treats. When I posted the 40 minute burger buns recipe, I didn’t expect it to become a hit. But I was super excited when many of my readers tried it and posted it in FB. I used the same recipe to create 45 minutes chocolate buns and it was amazing. And for today’s post I used whole wheat flour instead of maida and also stuffed the buns with a spicy potato and paneer filling. My daughter loved them so much that she had it for snacks and dinner.
For the third week of this month’s blogging marathon, I have chosen the theme Wheat Flour Recipes. When I read wheat flour recipes, my mind always goes to bakes. Using wheat flour instead of maida in bakes is the latest trend. I have seen so many cake recipes using wheat flour instead of maida in cakes in social media. I have once tried a quick bread with wheat flour, but I didn’t like it very much. But those who are conscious of their health and their calorie intake find using wheat flour great. I don’t mind using wheat flour in breads as it gives a nice flavour to the bread. But for cakes, I am still skeptical.
For the alphabet G, I found this recipe in one recipe supplement book. The photo was awesome, I liked it immediately. This was the very first recipe I tried for this BM and should say I was so disappointed with the recipe. There is one popular Tamil magazine called Aval Vikatan, which gives a recipe book as a supplement for each magazine. I used to buy the magazine just for the recipe booklets and had more than 100 booklets. But at one point I stopped buying and had the booklets stored in my book shelf. For this marathon, I had noted down two or three recipes from the booklets and the very first try itself went bad. The measurement of ingredients are so off and if a beginner tries the recipe, it surely would have ended up in the bin. I just did some on the spot changes to the recipe and finally finished it like how it looked in the picture. The next two or three attempts with the recipes from the booklets also gave the same type of result. I was so furious. We spend so much for the magazine but what they give are hopeless recipes. I just threw away all the supplements day before yesterday. If a recipe from a blogger doesn’t turn out good, I have seen some horrible negative feedback in social media but what to do with these famous magazines? I will never ever buy that book..
After stopping regular baking of cakes, I am always in search of some snack for my daughter. She is so used to eating cakes, that nowadays, she misses them a lot. Even though I prepare cakes atleast once a month, she is still pestering me for cakes. That too, this February, I have baked two cakes and one mug cake, so this is the one month she has had so much cake to eat compared to previous month. As I love baking, I search for recipes with less butter and one such recipe is this whole wheat spirals. I saw this at Varada’s blog and had it book marked long ago. And now it is time I baked it.
So here comes day four of the month long marathon and today we will travel to Ethiopia. Ethiopia is an African country. Ethiopian cuisine consists of meats and spicy stews known as wot or wat. These are served along with Injera, a sourdough flat bread which is large. It measures 50 cm in diameter. Usually layers of injeras are placed on a plate and all the side dishes are placed on it. Rolls of injera are also served in a separate platter. It was quite interesting to know about the most famous dish of Ethiopia and I decided to make it at home.