Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts
100 Wholewheat Sandwich Bread
Thursday, May 15, 2014
I must confess here that i dont like baking bread completely with wholewheat flour coz i have made bad experience with them earlier. Later i slowly learned them and one fine day i succeeded making an incredible 100% wholewheat bread. Somehow none at home like wholewheat bread as they will be bit dense when compare to the bread flour or all purpose flour used bread. If am making bread at home, either ill make completely with bread flour or else ill go for both whole wheat and all purpose flour. But its been a while i prepared wholewheat flour bread without all purpose flour.
For our this months We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen, she pulled us to bake an incredible wholewheat sandwich bread. Initially i was bit skeptical coz this bread goes for almost a day preparation. Yes, this bread goes for soaked and the biga/sponge,obviously if you are planning to make this bread you have to start your preparation better before a day. Coz the soake need to be in room temperature for atleast 12 hours and the biga/sponge need to be in fridge for almost 12hours too. But trust me this both part are very important to get this extremely spongy and pect loaves of this wholewheat sandwich bread. Aparna also shared a video of shaping a sandwich loaf which helped a lot for making this loaf, check here.I used Aasirvaad atta for making this loaf and we had this spongy bread for our lunch with some salad and grilled meats.Sending to my own event Cooking With Seeds- Wheat guest hosted by Priya.
Recipe source: Peter Reinhart
For Soaker:
1+3/4cups Whole wheat flour
1/2tsp Salt
1cup Water
1tbsp Apple cider vinegar
For Biga/Sponge:
1+3/4cups Whole wheat flour
1/4tsp Instant yeast
3/4cup Milk
1tbsp Apple cider vinegar
For Final Dough:
The Soaker
The Biga/Sponge
1/2tsp Salt
1+1/2tsp Vital wheat gluten (optional)
1/3cup Whole wheat flour +3tbsp Flour
2tsp Instant yeast
1/8cup Oil
2tbsp Honey
For making soaker:
Mix all the ingredients given for soaker together in a bowl until all the flour gets well mixed, soaker will be somewhat like firm bread.
Cover the bowl with plastic wrap and leave at room temperature for 12-24hours.
For making Biga/Sponge:
Mix all the ingredients in a bowl, knead slowly to form a soft ball.
Cover it and rigerate for atleast 8hours or overnite.
Biga can stay pect for 3days in fridge if you are not planning to make your bread.
Two hours before you plan to make the bread dough, remove the biga from the fridge and let it come to room temperature.
Make small pieces about 12pieces using a sharp knife with the soaked and biga.
Put them in food processer and knead it for few minute, add the remaining ingredients and knead for 3minutes.
Let it rest for 5minutes, then add the flour and knead for few more minutes.
Your dough should come away from the sides of the bowl.
Arrange the dough in a greased bowl and let it rise for about 1+1/2hours. Turn out the dough to a lightly floured surface, pat the dough and roll it as a loaf, check the video.
Preheat the oven at 350F..
Place the loaf in a greased load tin and bake for 40-45minutes at 350F until the top gets a nice brown colour and the loaf sounds hollow when tapped.
Let it cool completely before slicing.
Notes:
The dough will be extremely sticky, a food processor or a stand mixer make the life easier.
Wheat gluten is optional if you want to add them,please do add while preparing the final dough.
Dont add more flour while kneading the final dough.
For our this months We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen, she pulled us to bake an incredible wholewheat sandwich bread. Initially i was bit skeptical coz this bread goes for almost a day preparation. Yes, this bread goes for soaked and the biga/sponge,obviously if you are planning to make this bread you have to start your preparation better before a day. Coz the soake need to be in room temperature for atleast 12 hours and the biga/sponge need to be in fridge for almost 12hours too. But trust me this both part are very important to get this extremely spongy and pect loaves of this wholewheat sandwich bread. Aparna also shared a video of shaping a sandwich loaf which helped a lot for making this loaf, check here.I used Aasirvaad atta for making this loaf and we had this spongy bread for our lunch with some salad and grilled meats.Sending to my own event Cooking With Seeds- Wheat guest hosted by Priya.
Recipe source: Peter Reinhart
For Soaker:
1+3/4cups Whole wheat flour
1/2tsp Salt
1cup Water
1tbsp Apple cider vinegar
For Biga/Sponge:
1+3/4cups Whole wheat flour
1/4tsp Instant yeast
3/4cup Milk
1tbsp Apple cider vinegar
For Final Dough:
The Soaker
The Biga/Sponge
1/2tsp Salt
1+1/2tsp Vital wheat gluten (optional)
1/3cup Whole wheat flour +3tbsp Flour
2tsp Instant yeast
1/8cup Oil
2tbsp Honey
For making soaker:
Mix all the ingredients given for soaker together in a bowl until all the flour gets well mixed, soaker will be somewhat like firm bread.
Cover the bowl with plastic wrap and leave at room temperature for 12-24hours.
For making Biga/Sponge:
Mix all the ingredients in a bowl, knead slowly to form a soft ball.
Cover it and rigerate for atleast 8hours or overnite.
Biga can stay pect for 3days in fridge if you are not planning to make your bread.
Two hours before you plan to make the bread dough, remove the biga from the fridge and let it come to room temperature.
Make small pieces about 12pieces using a sharp knife with the soaked and biga.
Put them in food processer and knead it for few minute, add the remaining ingredients and knead for 3minutes.
Let it rest for 5minutes, then add the flour and knead for few more minutes.
Your dough should come away from the sides of the bowl.
Arrange the dough in a greased bowl and let it rise for about 1+1/2hours. Turn out the dough to a lightly floured surface, pat the dough and roll it as a loaf, check the video.
Preheat the oven at 350F..
Place the loaf in a greased load tin and bake for 40-45minutes at 350F until the top gets a nice brown colour and the loaf sounds hollow when tapped.
Let it cool completely before slicing.
Notes:
The dough will be extremely sticky, a food processor or a stand mixer make the life easier.
Wheat gluten is optional if you want to add them,please do add while preparing the final dough.
Dont add more flour while kneading the final dough.
Cauliflower Mayonnaise Sandwich
Friday, May 2, 2014
I can eat everyday for my dinner a sandwich with any filling especially with loads of salads and veggies. I can have even leftover stir fries with some toasted bread slices for my dinner as sandwich. For our third week of blogging marathon, its gonna be sandwich as theme which i choosed immediately as i loved this theme very much.
For the first day of this three day blogging marathon, i went for a easy breezy, healthy and delicious,super filling sandwich with cooked cauliflower florets and mayonnaise,both together works out wonder and even my picky eater enjoyed thoroughly as he loves mayonnaise very much. This sandwich is one of the easiest sandwich and obviously one of the best and better way to sneak this wonderful veggie cauliflower.Check out the other marathoners running this 21st edition of blogging marathon here.Sending to Jacquelines No Croutons Required-Sandwich and to Vandanas Sandwiches and Burgers - Food Fun.
6nos Bread slices (toasted)
2cups Cauliflower florets (cooked and finely chopped)
2tbsp Mayonnaise
Mix the cooked cauliflower florets and mayonnaise together in a bowl, you can add finely chopped fresh herbs here.
Take the toasted bread slices, spread generously the already prepared cauliflower-mayonnaise spread and close it with an another bread slice.
Serve immediately.
For the first day of this three day blogging marathon, i went for a easy breezy, healthy and delicious,super filling sandwich with cooked cauliflower florets and mayonnaise,both together works out wonder and even my picky eater enjoyed thoroughly as he loves mayonnaise very much. This sandwich is one of the easiest sandwich and obviously one of the best and better way to sneak this wonderful veggie cauliflower.Check out the other marathoners running this 21st edition of blogging marathon here.Sending to Jacquelines No Croutons Required-Sandwich and to Vandanas Sandwiches and Burgers - Food Fun.
6nos Bread slices (toasted)
2cups Cauliflower florets (cooked and finely chopped)
2tbsp Mayonnaise
Mix the cooked cauliflower florets and mayonnaise together in a bowl, you can add finely chopped fresh herbs here.
Take the toasted bread slices, spread generously the already prepared cauliflower-mayonnaise spread and close it with an another bread slice.
Serve immediately.
Onion Mint Sandwich
Saturday, March 15, 2014
I couldnt stop myself to brought a prestige sandwich maker from India. Obviously if am making sandwiches or grilling my meats or veggies now ill do it through my sandwich maker. As i told earlier,most of our dinner goes for salad,soup or either sandwich. With this sandwich maker,even my lil one prepare himself his favourite sandwich. Since i choosed cooking with electric appliances as theme for this week of blogging marathon, i prepared this quite easy,flavourful and super filling sandwich with onions and mint chutney through my sandwich maker.
The original recipe is from Sharmis Passions, seriously i loved the simplicity of this sandwich and tried it two days back for our evening dinner. You will love this fantastic sandwich prepared just with sauteed onions and a quick mint chutney. If you dont have sandwich maker, dont worry just heat butter in a pan and toast this sandwich both sides and enjoy.Sending to Tried & Tasted event guest hosted by me,event by Lakshmi.Check out the bloggers running this 24th edition of blogging marathon here.Sending to
Siris Celebrating First Anniversary.
Mint chutney:
1/2cup Mint leaves
2tsp Urad dal
Salt
Oil
6nos Bread slices
2nos Onions (sliced lengthwise)
1tbsp Sambhar powder
1/4tsp Chilly powder
Salt
Oil
Heat oil, add the urad dal and fry until its turns brown,to the same pan add the mint leaves and saute until they shrinks.
Transfer them to a mixer and grind as chutney with enough water and salt,keep aside.
Heat again oil, saute the sliced onions for few minutes, add immediately the sambhar powder, chilly powder and salt,cook for few minutes until the onions gets well coated with spices.
Spread the already prepared mint chutney over a bread slices.
Place the onion filling over a chutney spreaded bread slice and close with an another.
Transfer it to a sandwich maker and close and secure the lid of the sandwich maker.
Wait until the red light turns to green, your sandwich is done.
Enjoy with your favourite salad.
The original recipe is from Sharmis Passions, seriously i loved the simplicity of this sandwich and tried it two days back for our evening dinner. You will love this fantastic sandwich prepared just with sauteed onions and a quick mint chutney. If you dont have sandwich maker, dont worry just heat butter in a pan and toast this sandwich both sides and enjoy.Sending to Tried & Tasted event guest hosted by me,event by Lakshmi.Check out the bloggers running this 24th edition of blogging marathon here.Sending to
Siris Celebrating First Anniversary.
Mint chutney:
1/2cup Mint leaves
2tsp Urad dal
Salt
Oil
6nos Bread slices
2nos Onions (sliced lengthwise)
1tbsp Sambhar powder
1/4tsp Chilly powder
Salt
Oil
Heat oil, add the urad dal and fry until its turns brown,to the same pan add the mint leaves and saute until they shrinks.
Transfer them to a mixer and grind as chutney with enough water and salt,keep aside.
Heat again oil, saute the sliced onions for few minutes, add immediately the sambhar powder, chilly powder and salt,cook for few minutes until the onions gets well coated with spices.
Spread the already prepared mint chutney over a bread slices.
Place the onion filling over a chutney spreaded bread slice and close with an another.
Transfer it to a sandwich maker and close and secure the lid of the sandwich maker.
Wait until the red light turns to green, your sandwich is done.
Enjoy with your favourite salad.
Veggie Sandwich Ho! Cremini Mushrooms Roasted Red Peppers and Feta on Ciabatta Bread
Friday, March 7, 2014
Today on Serious Eats: Three-ingredient Banana, Honey, and Peanut Butter Ice Cream. It’s divine, and I kind of can’t believe it worked so well.
If you’re looking for a treat this Valentine’s Day, a blog called Love and Olive Oil recently featured a recipe for Chocolate Chip Cookie Dough Truffles. I made ‘em for a Super Bowl party yesterday, and they’re as good as they sound.
Buying seasonal produce is a vital tenet of healthy, inexpensive cooking. However, come February, after months of eating root vegetables and citrus fruit, I think it’s okay to crave a bell pepper. And if that bell pepper comes roasted and layered with cheese and artisan-y bread, all the better.
I’ve been pining for a roasted veggie sandwich since the beginning of time (note: October), and the premiere of Lost seemed as good a special occasion as any. So, while the Husband-Elect obsessed over alternate realities and (SPOILER SPOILER SPOILER) Juliet’s 47th death scene, I got a-roastin’. Within 30 or 40 minutes, I had Cremini Mushrooms, Roasted Red Peppers, and Feta on Ciabatta Bread - two savory, cheesy, café-caliber sandwiches, made for a third of what they would cost at the actual café.
Of course, whipping up a roasted veggie sandwich out of season doesnt automatically lends itself to frugality. Thus, a little financial creativity was necessary. First, I found buying a large ciabatta roll and cutting my own sandwich slices was much cheaper than purchasing an entire loaf, which would have gone bad in a few days.
Second, along the same lines, shelling out $1.89 for eight ounces of cremini mushrooms was waaaay less expensive than paying $3.25 for two medium-sized portabellas, which all told, would yield only about six ounces of edible fungus.
Finally and fortunately, the bell peppers were on sale. They were imported from Mars, but they were on sale. Since they were to be roasted, the dearth of end-of-summer flavor wouldnt matter as much (hopefully).
The sandwiches were triumphant, and all told, ran around $2.25 each. The calorie count hovered a little under 400, with about 11 grams of fat and 5 grams of fiber. Not too shabby for August cooking in an arctic February. I might even do it again next week. (Or not. I think red bells go back up to $5 each now.)
Readers, how about you? Are you craving any summer foods right now? What do you cook to remind yourself of warmer days?
~~~
If you like this recipe, you might also like:
Cremini Mushrooms, Roasted Red Peppers, and Feta on Ciabatta Bread
Serves 2
1 red bell pepper (or a few jarred roasted red peppers)
Huge ciabatta roll, about the size of 4 pieces of sandwich bread
3 teaspoons olive oil, divided
1 (8-ounce) package cremini (baby bella) mushrooms, chopped into 1/4-inch slices
Kosher salt
Freshly ground black pepper
A few pinches fresh thyme
3 tablespoons reduced-fat crumbled feta
NOTE: If roasting your own pepper, you can do it while everything else is cooking, and it should time out pretty well. First, preheat your broiler. Wash and dry bell pepper, taking care to peel off any stickers. Place pepper on a baking pan or broiler pan. Broil, turning every 2 to 3 minutes (with tongs), until all sides of the pepper are charred and black. Once finished, remove pepper from broiler and place in a bowl. Cover the bowl. Let is sit for a few minutes, until it’s cool enough to handle. Cut off top and remove seeds. Peel charred skin away from flesh. Slice pepper into three or four large strips.
1) Heat a large pan over medium-high. Using a serrated knife, thinly slice the top and bottom crust off the ciabatta roll. (Save sliced bits for breadcrumbs.) Slice the ciabatta roll into four thin pieces of sandwich bread. Brush one side of each piece with 1/2 teaspoon olive oil. Place oil-side down on hot pan. Heat until golden.
2) Once golden, remove bread from pan and on to plate. On their untoasted sides, sprinkle 2 pieces of bread each with 1 1/2 tablespoons feta. Set aside.
3) Meanwhile, in a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms. Sprinkle with salt and pepper. Cook for a few minutes, stirring occasionally. Once mushrooms have released their moisture, add thyme. Continue cooking until all moisture has evaporated, stirring frequently.
4) When mushrooms are finished, immediately divide them between the sandwiches, placing them directly on top of the feta. Layer red peppers on top of mushrooms. Top with other piece of bread. Serve.
Approximate Calories, Fat, Fiber, and Price Per Serving
379 calories, 11.4 g fat, 4.7 g fiber, $2.14
Note: calculations will vary, depending on the size of your roll. Figure about 1 to 2 ounces for each slice of bread, though. My numbers are for four 1 ½ oz. slices.
Calculations
1 red bell pepper: 43 calories, 0.5 g fat, 3.4 g fiber, $1.09
Huge ciabatta roll: 442 calories, 4.8 g fat, 2.9 g fiber, $0.50
3 teaspoons olive oil, divided: 119 calories, 13.5 g fat, 0 g fiber, $0.12
1 (8-ounce) package cremini (baby bella) mushrooms: 100 calories, 0.5 g fat, 2.7 g fiber, $1.89
Kosher salt: negligible calories, fat, and fiber, $0.01
Freshly ground black pepper: negligible calories, fat, and fiber, $0.01
A few pinches fresh thyme: negligible calories, fat, and fiber, $0.15
3 tablespoons reduced-fat crumbled feta: 53 calories, 3.4 g fat, 0.4 g fiber, $0.49
TOTAL: 757 calories, 22.7 g fat, 9.4 g fiber, $4.27
PER SERVING (TOTAL/2): 379 calories, 11.4 g fat, 4.7 g fiber, $2.14
If you’re looking for a treat this Valentine’s Day, a blog called Love and Olive Oil recently featured a recipe for Chocolate Chip Cookie Dough Truffles. I made ‘em for a Super Bowl party yesterday, and they’re as good as they sound.
Buying seasonal produce is a vital tenet of healthy, inexpensive cooking. However, come February, after months of eating root vegetables and citrus fruit, I think it’s okay to crave a bell pepper. And if that bell pepper comes roasted and layered with cheese and artisan-y bread, all the better.
I’ve been pining for a roasted veggie sandwich since the beginning of time (note: October), and the premiere of Lost seemed as good a special occasion as any. So, while the Husband-Elect obsessed over alternate realities and (SPOILER SPOILER SPOILER) Juliet’s 47th death scene, I got a-roastin’. Within 30 or 40 minutes, I had Cremini Mushrooms, Roasted Red Peppers, and Feta on Ciabatta Bread - two savory, cheesy, café-caliber sandwiches, made for a third of what they would cost at the actual café.
Of course, whipping up a roasted veggie sandwich out of season doesnt automatically lends itself to frugality. Thus, a little financial creativity was necessary. First, I found buying a large ciabatta roll and cutting my own sandwich slices was much cheaper than purchasing an entire loaf, which would have gone bad in a few days.
Second, along the same lines, shelling out $1.89 for eight ounces of cremini mushrooms was waaaay less expensive than paying $3.25 for two medium-sized portabellas, which all told, would yield only about six ounces of edible fungus.
Finally and fortunately, the bell peppers were on sale. They were imported from Mars, but they were on sale. Since they were to be roasted, the dearth of end-of-summer flavor wouldnt matter as much (hopefully).
The sandwiches were triumphant, and all told, ran around $2.25 each. The calorie count hovered a little under 400, with about 11 grams of fat and 5 grams of fiber. Not too shabby for August cooking in an arctic February. I might even do it again next week. (Or not. I think red bells go back up to $5 each now.)
Readers, how about you? Are you craving any summer foods right now? What do you cook to remind yourself of warmer days?
~~~
If you like this recipe, you might also like:
- Angel Hair Pasta with Eggplant-Tomato Sauce
- Grape and Feta Salad with Rosemary
- Light Italian Sausage and Pepper Sandwiches
Cremini Mushrooms, Roasted Red Peppers, and Feta on Ciabatta Bread
Serves 2
1 red bell pepper (or a few jarred roasted red peppers)
Huge ciabatta roll, about the size of 4 pieces of sandwich bread
3 teaspoons olive oil, divided
1 (8-ounce) package cremini (baby bella) mushrooms, chopped into 1/4-inch slices
Kosher salt
Freshly ground black pepper
A few pinches fresh thyme
3 tablespoons reduced-fat crumbled feta
NOTE: If roasting your own pepper, you can do it while everything else is cooking, and it should time out pretty well. First, preheat your broiler. Wash and dry bell pepper, taking care to peel off any stickers. Place pepper on a baking pan or broiler pan. Broil, turning every 2 to 3 minutes (with tongs), until all sides of the pepper are charred and black. Once finished, remove pepper from broiler and place in a bowl. Cover the bowl. Let is sit for a few minutes, until it’s cool enough to handle. Cut off top and remove seeds. Peel charred skin away from flesh. Slice pepper into three or four large strips.
1) Heat a large pan over medium-high. Using a serrated knife, thinly slice the top and bottom crust off the ciabatta roll. (Save sliced bits for breadcrumbs.) Slice the ciabatta roll into four thin pieces of sandwich bread. Brush one side of each piece with 1/2 teaspoon olive oil. Place oil-side down on hot pan. Heat until golden.
2) Once golden, remove bread from pan and on to plate. On their untoasted sides, sprinkle 2 pieces of bread each with 1 1/2 tablespoons feta. Set aside.
3) Meanwhile, in a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms. Sprinkle with salt and pepper. Cook for a few minutes, stirring occasionally. Once mushrooms have released their moisture, add thyme. Continue cooking until all moisture has evaporated, stirring frequently.
4) When mushrooms are finished, immediately divide them between the sandwiches, placing them directly on top of the feta. Layer red peppers on top of mushrooms. Top with other piece of bread. Serve.
Approximate Calories, Fat, Fiber, and Price Per Serving
379 calories, 11.4 g fat, 4.7 g fiber, $2.14
Note: calculations will vary, depending on the size of your roll. Figure about 1 to 2 ounces for each slice of bread, though. My numbers are for four 1 ½ oz. slices.
Calculations
1 red bell pepper: 43 calories, 0.5 g fat, 3.4 g fiber, $1.09
Huge ciabatta roll: 442 calories, 4.8 g fat, 2.9 g fiber, $0.50
3 teaspoons olive oil, divided: 119 calories, 13.5 g fat, 0 g fiber, $0.12
1 (8-ounce) package cremini (baby bella) mushrooms: 100 calories, 0.5 g fat, 2.7 g fiber, $1.89
Kosher salt: negligible calories, fat, and fiber, $0.01
Freshly ground black pepper: negligible calories, fat, and fiber, $0.01
A few pinches fresh thyme: negligible calories, fat, and fiber, $0.15
3 tablespoons reduced-fat crumbled feta: 53 calories, 3.4 g fat, 0.4 g fiber, $0.49
TOTAL: 757 calories, 22.7 g fat, 9.4 g fiber, $4.27
PER SERVING (TOTAL/2): 379 calories, 11.4 g fat, 4.7 g fiber, $2.14
Soya Bhurji Cheese Sandwich
Friday, February 7, 2014
I know in most of the Indians home we will pack lunch and snacks for schooling going kids everyday, but here in Paris, i dont pack foods for my kids as their schools are just 5minutes by walk from our appartement, but i pack foods for my H as he dont like to have French foods everyday in his office canteen. My kids come back home for their lunch everyday obviously i wont stress or strain for preparing everyday their lunch at home.Since i want to live the experience of preparing a lunch box, i chosed this weeks theme of blogging marathon as mess free tiffin box.So i prepared three different dishes which fits pectly for this weeks blogging marathon theme.
After a biscotti, am gonna share a protein rich sandwich which goes for a super quick soya bhurji which is simply prepared with soya nuggets. Soya bhurji is prepared as much as like the famous egg or paneer bhurji with usual spices. My elder son is not a fan of these soyachunks obviously ill try to add them as much as possible in his diet by cooking them with other ingredients. Since he love mozzarella cheese very much, i prepared this sandwich with soya bhurji and mozzarella, trust me he simply finished his plate and asked me for an another sandwich, i was happy that he had two sandwiches without even knowing the secret ingredient i have hidden in this sandwich..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34.
1cup Minced soya granules (cooked)
2nos Onions (large & chopped finely)
1tsp Ginger garlic paste
2nos Green chillies (chopped)
1/2tsp Red chilly powder
1/2tsp Garam masala powder
Few chopped coriander leaves
1/2tsp Fennel seeds (crushed)
Salt
Oil
Heat enough oil in a pan, fry the crushed fennel seeds, add immediately the chopped onions,chopped green chillies and ginger garlic paste,saute until the raw smell goes away..
Add the cooked soya granules,salt,red chilly powder and garam masala powder,cook everything in simmer until the masala turns thick..
Finally add the chopped coriander leaves and put off the stove.
After a biscotti, am gonna share a protein rich sandwich which goes for a super quick soya bhurji which is simply prepared with soya nuggets. Soya bhurji is prepared as much as like the famous egg or paneer bhurji with usual spices. My elder son is not a fan of these soyachunks obviously ill try to add them as much as possible in his diet by cooking them with other ingredients. Since he love mozzarella cheese very much, i prepared this sandwich with soya bhurji and mozzarella, trust me he simply finished his plate and asked me for an another sandwich, i was happy that he had two sandwiches without even knowing the secret ingredient i have hidden in this sandwich..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34.
1cup Minced soya granules (cooked)
2nos Onions (large & chopped finely)
1tsp Ginger garlic paste
2nos Green chillies (chopped)
1/2tsp Red chilly powder
1/2tsp Garam masala powder
Few chopped coriander leaves
1/2tsp Fennel seeds (crushed)
Salt
Oil
Heat enough oil in a pan, fry the crushed fennel seeds, add immediately the chopped onions,chopped green chillies and ginger garlic paste,saute until the raw smell goes away..
Add the cooked soya granules,salt,red chilly powder and garam masala powder,cook everything in simmer until the masala turns thick..
Finally add the chopped coriander leaves and put off the stove.
Once this bhurji gets cool well.
Take a slice of wheat bread, drop enough bhurji and top it with sliced mozzarella, close it with an another bread slice.
Heat few drops of oil in a tawa, place this bhurji cheese sandwich and cook on both sides.
Slice it and enjoy..
Eggless Shortbread Sandwich Cookies Home Bakers Challenge 3
Sunday, February 2, 2014
After pizza and a marvellous marble cake, our this months Home Bakers Challenge landing towards to the cookies world. This months host Vijayalakshmi of Virunthu Unna Vanga suggested a humble bunch of cookies, seriously her choice of cookies were just amazing. Definitely all the members of this group would have enjoyed thoroughly this months challenge as much as the two earlier challenges. I baked 3 cookies out the 4 cookies Viji suggested for this months challenge, yep each and every selection of cookies viji suggested were stunning and pulled us to make them as much as we can.
Coming to this shortbread sandwich cookies, i baked them just before few days. These shortbread cookies are amazing. I baked a super buttery shortbread cookies which sandwiched them later with some strawberry jam. These cookies looks exactly like the famous Linzer cookie eventhough linzer cookies have nuts and cinnamon in it. Butter in this shortbread dough give a wonderful flavour and trust me these cookies are dangerously addictive. You cant stop just with one cookie and am sure these cookies are big hit among the kids.Sending this beauties to Gurus Giveaway - Kids Special.
Recipe Source: Mom it forward
3+1/2cups Flour
1/4tsp Salt
1+1/2cup Unsalted butter (room temperature)
1cup Sugar
1tsp Vanilla essence
Strawberry jam (as per need)
Confectioners sugar (as per need for dusting)
In a bowl, beat together the butter,sugar until they turns smooth.
Add the vanill and mix it.
Meanwhile in an another mixing bowl,sift the flour,salt. Add gradually to the butter-sugar mixture and combine well to make a soft dough.
Dump onto a surface dusted with flour,shape it as flat disc,wrap it in plastic and let them sit in fridge for 30minutes to an hour.
Roll the dough as 1/4inch thick in floured surface and cut it with a cookie cutter as plain or fluted cookies.
Count the rounds and divide them in half.
With a small bottle lid, cut a hole from the each round.
Now transfer the cookie rounds to the baking sheet lined over a baking tray with enough space in between;
Arrange them again in fridge for 15minutes.
Preheat the oven to 350F. Now bake the chilled cookies for 15-20minutes until the edges turns lightly brown.
Allow them to cool completely.
Now dust the top of the baked cut-out cookies with confectioners sugar,spread the jam on the flat side of the cookie.
Assemble the cookies as sandwich and store them in a air tightened box and enjoy.
Coming to this shortbread sandwich cookies, i baked them just before few days. These shortbread cookies are amazing. I baked a super buttery shortbread cookies which sandwiched them later with some strawberry jam. These cookies looks exactly like the famous Linzer cookie eventhough linzer cookies have nuts and cinnamon in it. Butter in this shortbread dough give a wonderful flavour and trust me these cookies are dangerously addictive. You cant stop just with one cookie and am sure these cookies are big hit among the kids.Sending this beauties to Gurus Giveaway - Kids Special.
Recipe Source: Mom it forward
3+1/2cups Flour
1/4tsp Salt
1+1/2cup Unsalted butter (room temperature)
1cup Sugar
1tsp Vanilla essence
Strawberry jam (as per need)
Confectioners sugar (as per need for dusting)
In a bowl, beat together the butter,sugar until they turns smooth.
Add the vanill and mix it.
Meanwhile in an another mixing bowl,sift the flour,salt. Add gradually to the butter-sugar mixture and combine well to make a soft dough.
Dump onto a surface dusted with flour,shape it as flat disc,wrap it in plastic and let them sit in fridge for 30minutes to an hour.
Roll the dough as 1/4inch thick in floured surface and cut it with a cookie cutter as plain or fluted cookies.
Count the rounds and divide them in half.
With a small bottle lid, cut a hole from the each round.
Now transfer the cookie rounds to the baking sheet lined over a baking tray with enough space in between;
Arrange them again in fridge for 15minutes.
Preheat the oven to 350F. Now bake the chilled cookies for 15-20minutes until the edges turns lightly brown.
Allow them to cool completely.
Now dust the top of the baked cut-out cookies with confectioners sugar,spread the jam on the flat side of the cookie.
Assemble the cookies as sandwich and store them in a air tightened box and enjoy.
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