Posted in bread, snack, soups

Whole Wheat Bread Sticks/Soup Sticks Recipe

imageThese healthy and crispy bread-sticks have been baked with 80% whole wheat flour and 20% refined flour. I have added carom seeds and mixed herbs seasoning for adding flavor to bread-sticks. You can try any other herb like rosemary, parsley, basil etc.

Also, you can gently brush the top of bread-sticks with milk and sprinkle sesame seeds/ onion seeds (Instead of carom seeds ) at the time of baking. They taste delicious too.

Enjoy these scrumptious bread-sticks with soup/cheesy dip. You can try my soup recipes – Roasted Tomato Soup (With Basil), Hot n Sour Soup, Red Lentil and Carrot Soup and Sweet Corn Soup With Vegetables.

Yields : 8-10 Bread-Sticks

INGREDIENTS

  • 100 Gms. Whole Wheat Flour
  • 25 Gms. Refined Flour
  • 1 Tsp Dry Yeast
  • 1/2 Tsp Salt
  • 2 Tsp Sugar
  • 2 Tbsp Olive Oil
  • 1 Tsp Carom Seeds
  • 1 Tbsp Mixed herbs Seasoning
  • 90-100 Ml. Water
  • Herbed Butter (For Brushing/Optional)

METHOD

  1. Dissolve yeast along with 1 Tsp of  sugar in 40 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
  2. Transfer whole wheat flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
  3. Bring all ingredients together with and add olive oil.
  4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
  5. Transfer dough to clean kitchen slab for further kneading.
  6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
  7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
  8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. I preheated the oven for 10 minutes at its lowest temperature and kept the bowl inside oven. You can also put it inside a cupboard or microwave.
  9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
  10. Sprinkle carom seeds and mixed herbs seasoning over dough and knead for a couple of minutes.
  11. Divide dough into equal parts.
  12. Roll each part to a length of approx. 6-8 inches.
  13. Transfer bread-sticks to a baking tray lined with parchment paper/ silicon mat.
  14. Repeat the process with other portions.
  15. Let them rise for 40-50 minutes.
  16. Transfer baking tray to a preheated oven and bake at 180°C for 15-20 minutes.
  17. Brush them with melted herbed butter and serve with hot soup or enjoy with a cheesy dip.

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Posted in soups

Red Lentil and Carrot Soup Recipe

imageRed Lentil and Carrot Soup – Hot n Sour Red Lentil and Carrot Soup tempered with numerous curry leaves and black pepper. This soup is packed with protein, vitamin and minerals. You can use vegetable stock instead of water for adding more nutrition and flavor to soup.

Lentils add a creamy touch to soup and use of carrots gives this soup a beautiful color.

Serve nutritious Red Lentil and Carrot Soup with croutons/bread-sticks for a wholesome meal.

Serves : 3-4

INGREDIENTS

  • 1/4 Cup Lentils (Soaked)
  • 1 Large Onion (Chopped)
  • 1 Large Tomato (Chopped)
  • 2 large Carrots (Chopped)
  • 4-6 Garlic Cloves (Finely Chopped)
  • 18-20 Curry Leaves
  • 1/2 Tsp Lemon Juice
  • 10 Black Peppercorns
  • 1 1/2 Tsp Hot n Sweet Seasoning
  • 1/2 Tsp Black Pepper Powder
  • Salt
  • 1 1/4 Tbsp Oil
  • 2 Cups Water

METHOD

  1. Wash and soak red lentils in lukewarm water for an hour.
  2. Boil red lentils with half a cup of water for one whistle and turn off the heat.
  3. Heat oil in a pan and add curry leaves, chopped garlic and black peppercorns.
  4. Add onion and cook for 2-3 minutes.
  5. Next, add chopped carrot and cook for 3-4 minutes.
  6. Add tomatoes and cook till tender.
  7. Add boiled red lentils along with water, hot and sweet seasoning, black pepper powder, lemon juice and salt.
  8. Cook for 2 minutes and turn off the heat.
  9. Blitz the mixture once it has been cooled down.
  10. Transfer contents to pan and add 1 1/2 cup of water.
  11. Cook for 3-4 minutes and turn off the heat.
  12. Transfer to soup bowl and serve with croutons/ bread sticks.

NOTES

  1. In case hot and sweet seasoning is not available, add 3/4-1 tsp sugar and 1/2 tsp black pepper powder.
  2. I have parboiled lentils before adding to pan. You can directly add soaked lentils along with carrots but cooking process becomes longer with it.

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Posted in soups

Hot n Sour Soup Recipe

imageHot n Sour Soup has been prepared with an assortment of vegetables like cabbage, carrot and green beans. You can add/delete vegetables as per your choice.

I have used harissa for adding chilli flavor to soup. Harissa is an aromatic paste made predominantly with hot chillies. It is widely used in North African and Middle Eastern cuisines as a condiment. If harissa is not available, you can make a chilli paste with dry kashmiri red chillies.

Serves : 4

INGREDIENTS

  • 1 Cup Assorted Vegetable Mix
  • 4-5 Garlic Cloves (Minced)
  • 3 Tsp Harissa
  • 2 1/2 Cup Vegetable Stock
  • 6 Tsp Cornflour Powder
  • 1/2 Tbsp Soy Sauce
  • 1/2 Tbsp Vinegar
  • 1/4 Tsp Black Pepper Powder
  • Salt
  • 1/2 Tbsp Oil

METHOD

  1. Heat oil in a pan and add minced garlic.
  2. Cook for half a minute and add vegetable mix.
  3. Saute them at a high flame for 2 minutes and lower the flame.
  4. Now add harissa, vegetable stock, soy sauce, vinegar, black pepper powder and salt.
  5. Dissolve cornflour powder in 1/2 cup of water and add it to pan.
  6. Cook till soup is thickened.
  7. Turn off the heat and transfer to soup bowl.
  8. Serve it hot along with Whole Wheat Bread-sticks.

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Posted in soups, Uncategorized

Sweet Corn Soup with Vegetables Recipe

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Sweet Corn Soup is one of the most popular soup dishes of Indo-Chinese cuisine. It is loved by all, be it kids or adults. In my version of sweet corn soup with vegetables recipe, I  have added finely chopped carrot and beans along with sweet corns to enhance its taste as well nutritive value. You can add finely chopped cabbage as well.

This soup is very easy and quick to prepare if you have vegetable stock ready in the kitchen. I have added minimal spices to soup to retain sweetness of vegetables.

Serves :3

INGREDIENTS

  • 3/4 Sweet Corn Kernels(Boiled)
  • 1 Small Carrot (Finely Chopped)
  • 6 French Beans (Finely Chopped)
  • 1/2 Tsp Black Pepper Powder
  • 2 1/2 Cup Vegetable Stock
  • 5 Tsp Cornflour Powder
  • 1/2 Tsp Soya Sauce
  • Salt
  • 1/2 Tbsp Oil

METHODimage

  1. Heat oil in a pan and add carrot and french beans.
  2. Saute them at high flame for 2 minutes and add boiled sweet corn kernels. Lower the flame.
  3. Now add vegetable stock, soya sauce, black pepper powder and salt.
  4. Dissolve cornflour powder in 1/4 cup of water and add it to pan.
  5. Cook till soup is thickened.
  6. Turn off the heat and transfer to soup bowl. Serve it hot.

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Posted in soups, Uncategorized

Roasted Tomato Soup Recipe

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Roasted Tomato Soup – Prepared with oven-roasted tomato slices, garlic, spring onions and seasoned with black pepper and basil herb.

Everyone loves a hot bowl of tomato soup especially during winter season. I have altered the recipe a bit to give healthy tomato soup a new flavor which will surely tickle your taste-buds.

Same has been achieved by using spring onions (instead of regular onions) and Italian basil.  I have used dry basil. If you get fresh basil, grind a few leaves along with onion-tomato mixture. Make sure to add dry basil just before serving. You can sprinkle it directly over the soup-bowl or stir it in the pot after turning off the heat.

Pair hot roasted tomato soup with bread-sticks for a light meal.

I baked fresh whole wheat rosemary bread-sticks to go with hot roasted tomato soup.

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INGREDIENTS

  • 4 Large Tomatoes
  • 3 Spring Onion Bulbs
  • 2 Spring Onion Stalk
  • 6 Garlic Cloves
  • 5 Black Peppercorns
  • 1/2 Tsp Black Pepper Powder
  • 1/2-3/4 Tsp Basil Herb (Dry)
  • 1 1/2 Tsp Sugar
  • 1 1/2 Cup of Water
  • Salt
  • 3/4 Tbsp Oil

METHOD

  1. Slice tomatoes and arrange on a baking tray.
  2. Roast tomatoes for 35-40 minutes at 250°C in a preheated oven. Take the tray out of oven when you see a black/dark brown lining appear on their outer skin.
  3. In the meantime, heat oil in a pan and add garlic, black peppercorns and spring onion bulb along with stalk.
  4. Cook for 2-3 minutes and turn off the heat.
  5. Transfer roasted tomatoes and onion-garlic paste to a grinder-jar once they are cooled down.
  6. Grind till you receive a smooth paste. Add some water, if needed.
  7. Transfer it to a big pot. Add sugar, black pepper powder, salt and water. Quantity of sugar might differ, depending on the sweetness of tomatoes.
  8. Cook for 2-3 minutes till it starts boiling. Turn off the heat.
  9. Sprinkle dry basil over soup and stir it gently.
  10. Transfer to soup bowls and serve with soup-sticks.

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