Wednesday, November 22, 2017

Whole wheat honey bread recipe

Whole wheat honey bread recipe - This is a soft, moist and  healthy bread made with wheat flour and honey. I call it  healthy because wheat flour contains natural antioxidants, fibers, B vitamins along with unique flavor, colour and texture. This bread also carries all the goodness of honey and yogurt. Honey is a healthy sweetener and enhances the taste of bread. Note that use of honey is optional and if you do not like to add honey you can skip it.

I have baked this healthy bread few days back. I set aside the dough for about 4 hours to rise higher enough to get the light and soft bread. Usually, I store bread at room temperature up to 3 days. Therefore I make only one loaf at a time. Several years back, I had joined a cookery class to learn  various cakes, breads, cookies and ice cream. There I learnt this bread. Since then I baked it a few times and every time it has come perfectly, so decided to share this recipe with you all. 

Bread is very handy and is useful in making quick sandwiches and toast. Freshly made green chutney with fresh cucumber and tomato slices make a healthy sandwich. A layer of jam and cheese on the toasted bread slices make delicious jam sandwiches and kids love it for sure. Peanut butter sandwich and white sauce sandwiches are one of the popular sandwiches. You can make bread upma, double ka meetha, shahi tukda, bread rasmalai and bread jamun with this bread.

Whole Wheat Honey Bread Recipe
whole wheat bread on a plate
This whole wheat honey bread is soft, moist and healthy. This bread is useful in making sandwiches, toast, double ka meetha, shahi tukda, bread upma, bread rasmalai and bread jamun.

Prep time: 4 hours
Cook time: 45 minutes
Total time :
Recipe type : Bread
Cuisine : Global
Yield : 1 loaf
Author : Vidya Chandrahas

Ingredients
  • 3 cups wheat flour
  • 1/4 cup honey (optional)
  • 2 ½ tbsp melted butter
  • 1 ¼ tsp active dry yeast
  • 2 ½ tbsp yogurt / curd
  • 1/4 cup milk
  • 1 ½ cups water
  • 1 tsp salt

Method
  1. Pour 1/4 cup of  honey in a large bowl if you are using it. If you do not like to add honey you can skip it at this stage.
  2. Add the wheat flour, melted butter, curd and active dry yeast in the bowl. Mix well.
  3. Add the water, milk and salt. Mix till all the ingredients combine well. Knead it to a soft and stiff dough. Use more milk or water if required. Keep it covered in a warm place for 2 hours.
  4. Transfer this dough on a rolling board. Fold and punch it for 10 minutes. Keep it covered for another 30 minutes.
  5. Grease the container with melted butter and  put the above prepared dough in it. Level the surface of dough by tapping the dough. Keep it covered for another 1 ½ to 2 hours. Allow it to rise.
  6. Preheat the oven for 10 minutes. Place the container in the oven and bake it on 250 degrees C for 40-45 minutes. Rest it in the container for 5 minutes.
  7. Invert the container over a plate or wire rack. Allow it to cool and then slice into medium thick slices. 
  8. This whole wheat bread can be stored  at room temperature for about 3 days.

Whole wheat honey bread - step by step pictures

1.  Pour 1/4 cup of  honey in a large bowl. If you do not like to add honey you can skip it at this stage.
honey in a bowl
2.  Add the wheat flour, melted butter, curd and active dry yeast. Mix well.
add flour butter curd yeast and mix
3.  Add the water, milk and salt. Knead it to a soft and stiff dough. Keep it covered in a warm place for 2 hours.
knead the dough
4.  Transfer the dough on a rolling board. Fold and punch the dough for 10 minutes. Keep it covered for another 30 minutes.
punch the dough
5.  Grease the container with melted butter and  put the above prepared dough in it. Level the surface of  dough by tapping the dough. Keep it covered for 1 ½ to 2 hours. Allow it to rise.

6.  Preheat the oven for 10 minutes. Place the container in the oven and bake it on 250 degrees C  for 40-45 minutes.
transfer the dough to a greased container
7.  Rest it in the container for 5 minutes. Invert the container over a plate or wire rack. Allow it to cool.
bake the bread
8. Slice the bread into medium thick slices. This whole wheat honey bread can be stored  at room temperature for about 3 days.
Whole wheat honey bread is ready to serve

Monday, November 20, 2017

Rice appe recipe - Akki appe - Tandula appe - Paniyaram

rice appe in a serving plate
Rice appe recipe - Appe or paniyaram is a rice based konkani dalicacy prepared by using a special mould due to which the appe takes the round shape. This rice appe has slightly sweet taste as jaggery is added and has coconut flavor. Basically rice, jaggery, rice flakes, coconut and fenugreek seeds or methi are added in this  appe. Rice appe is a popular breakfast snack and is usually served with ghee. 

This is very tasty, addictive and is very filling. It is flavorful and soft. In this dish addition of coconut enriches the taste. The batter needs to be fermented well to make a spongy soft appe. Once the batter is fermented, it can be stored in the refrigerator for further use. You can use this batter to make hot appe as and when required to serve your kids and other family members. 

Back to the memory lane, my mother used to make it at least once in a month and served us hot directly from the appe pan. When the fragrance of appe spreads in the kitchen mouth starts watering, and you may feel like to have it immediately. This is one of the best snacks to serve when guests or friends visit. 

This is very easy to make though it looks bit tedious. Once a batter of perfect consistency is prepared, making appe is very easy. Non-stick appe pans are readily available in the market and the same can be used for preparing appes. Note that always grease the mould with ghee instead of oil to increase the taste of the dish.

Rice appe recipe - Akki appe - Tandula appe - Paniyaram 
Rice appe image
Rice appe is a popular delicacy of konkani cuisine prepared in Coastal Karnataka. This is a rice based snack usually served as breakfast dish.

Prep time: 20 minutes + soaking and fermentation time
Cook time: 30 minutes
Total time :
Recipe type : Breakfast
Cuisine : Karnataka
Yield : 42 small sized appe
Author : Vidya Chandrahas

Ingredients
  • 2 cups raw rice, soaked 3-4 hours
  • 1/4 tsp fenugreek seeds, soaked (optional)
  • 1 cup beaten rice / poha, soaked
  • 1 cup grated fresh coconut
  • ¾  cup jaggery powder
  • Salt to taste
  • Ghee or oil as required
Method
  1. Soak the rice for 3-4 hours along with fenugreek seeds.
  2. Soak the beaten rice or poha for 5 minutes before you grind the appe batter and set aside.
  3. In a large mixing vessel, combine together the soaked rice, coconut and soaked beaten rice. Put them in a mixer jar and grind to a smooth paste with ½ cup of water. 
  4. Once the batter is smooth, add the jaggery and grind it on high speed. Grind them in two batches to make the idli batter consistency paste.
  5. Transfer the batter to a large vessel. Keep it in warm place for 6-7 hours. 
  6. While making appe, add salt to the batter and mix well.
  7. Heat the Appe pan on medium flame and pour ¼ tsp of ghee or oil in each mould.
  8. Using a table spoon, pour the batter in the mould, cook covered on medium flame, until appe turns slightly firm.
  9. After a while ghee starts to oozes out. Cook till the surface of the appe becomes firm and base turns golden in colour.
  10. Then flip the appe with a spoon and cook uncovered on low flame until they turn golden in colour from bottom. 
  11. When the bottom turns golden in colour, remove the appe from the mould.
  12. Serve the appe hot with ghee.
Rice appe - step by step pictures

1.  In a large mixing vessel, combine together  the rice and other ingredients except jaggery. Put them in a mixer jar and grind to a smooth paste with ½ cup water.

2.  Once the batter is smooth, add the jaggery and grind it on high speed. Grind them in two batches  to make the idli batter consistency paste.

3.  Transfer the batter to a large vessel. Keep it in warm place for 6-7 hours.
While making appe, add salt and mix well.
appe batter
4.  Then heat the appe pan on medium flame and pour ¼ tsp of ghee or oil in each mould.
appe mould with ghee
5.  Using a table spoon, pour the batter in the mould, cook covered on medium flame, until appe turns slightly firm.
pour batter in the mould
6.  After a while ghee starts to oozes out and the surface of the appe becomes firm.
cook till the surface is firm
7.  Then flip the appe with a spoon and cook uncovered on low flame until they turn golden in colour from the bottom.
flip the appe
8.  When the bottom turns golden in colour, remove the appe from the mould.
coo till the base is golden brown
9.  Serve the appe hot with ghee.
rice appe is ready to serve