Category: Uncategorized

Garlic Knots- Delicious soft bread packed with garlic flavor and shaped like a knot.  These garlic knots have been prepared with 80% Aashirvad multigrain flour and 20% refined flour. You can replace multigrain flour with whole wheat flour.

My son loves garlic bread. So, I keep on experimenting with healthy breads packed with garlic. These Garlic Knots complement pasta dishes very well.

You can try other bread recipes like Whole Wheat Bread-Sticks (With Rosemary), Whole-Wheat Garlic Rolls, Multigrain Stuffed Braided Bread, Whole-Wheat Bread, Whole-Wheat Rosemary Garlic Bread.

Yields : 8 Garlic Knots

INGREDIENTS

• 100 Gms. Whole Wheat Flour
• 25 Gms. Refined Flour
• 1 Tsp Dry Yeast
• 1/2 Tsp Salt
• 5 Gms. plus 10 Gms. Sugar
• 1 Tbsp Chopped Garlic
• 1 Tbsp Garlic Bread Seasoning
• 1/2 Tbsp Chilli Flakes
• 1/2 Tsp Mixed Herbs Seasoning (Optional)
• 2 Tbsp Butter/ Olive Oil ( For Kneading)
• 1 Tbsp Butter (For Brushing)
• 90 Ml. Water

METHOD

FOR DOUGH:

1. Dissolve yeast along with 5 gms. sugar in 60 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 multigrain flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
3. Bring all ingredients together and add olive oil/butter.
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. You can 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. Add chopped garlic, garlic bread seasoning, mixed herbs seasoning and chilli flakes. Mix by kneading dough a bit.
11. Transfer dough to a greased bowl for second rise. Wait for it to double.
12. Again, knock it to remove gas bubbles formed by yeast during rising process.
13. Dough is ready to be shaped.

FOR SHAPING

1. Divide dough into 8 equal parts. I used a kitchen scale for dividing the dough into equal portions so that all garlic knot pieces can be of same size.
2. Place one portion on a flat surface and roll it with hands. Then just tie a simple knot with it. Roll should be of a length between 6-8 inches,
3. Repeat with other portions and place them on a baking tray lined with parchment paper.
4. Place the tray in a warm place and let garlic knots double in size.
5. Brush them with milk and place the tray in oven.
6. Bake garlic knots in a preheated oven at 180°C for 18-20 minutes.
7. Brush them with melted butter and sprinkle mixed herbs seasoning.
8. Transfer to a platter and serve them hot.

 

 

Vegetable Stock- Flavorful liquid prepared with vegetables like onion, garlic, carrot, celery, bay leaves and peppercorns.

Usually, raw vegetables are added for making vegetable stock but I have sauteed vegetables just for 2 minutes before adding water. It enhanced aroma as well as flavor of vegetable stock. As I am writing this post,simmering vegetables are producing a magnificent aroma in my kitchen and I am so eager to make soup using this stock.

I will be soon posting a few soup recipes. So, storing vegetable stock in your refrigerator will bring you one step closer for preparing hot soups for this chilling weather.

You can store vegetable stock in refrigerator for 3-4 days.

 

Yields: 2 1/2 Cups

INGREDIENTS

• 1 Medium Onion (Roughly Chopped)
• 5 Garlic Cloves (Crushed Roughly)
• 1 Large Carrot (Chopped into Slices)
• 2 Celery stalks ( Broken into 2 parts)
• 6-8 Celery Leaves
• 1-2 Bay Leaves
• 1 Tsp Black Peppercorns
• 4 Cups of Water
• 1/2 Tbsp Oil

METHOD

1. Heat oil in a big pot and add oil.
2. All all ingredients except water and saute for 2 minutes.
3. Pour water over vegetables.
4. After one boil, lower the flame at medium-low heat.
5. Cover pot with a lid and cook for 30-40 minutes.
6. Remove vegetables and strain the mixture.
7. Store it for future use.

 

Chilli Garlic Dip– Prepared with dry red chillies and garlic cloves combined with vinegar and a few sauces. I have also added a bit of honey to balance the chilli factor of this dip.

It is an ideal accompaniment for momos/ spring -rolls but can pair well with many other dishes as well.

Chilli garlic dip can be prepared in just a few minutes if you are ready with soaked red chillies. You can also prepare and store this dip for a week.

INGREDIENTS

• 12 Dry Red Chillies
• 14-16 Garlic Cloves
• 1 Tbsp Tomato Ketchup
• 1/4 Tbsp Soya Sauce
• 1 Tbsp Rice Vinegar/White
• 1/2 Tsp Honey
• Salt
• 1 Tbsp Sesame Oil
• 1 1/2 Tbsp Water

METHOD

1. Soak dry red chillies in hot water for 30 minutes.
2. Make a paste with soaked chillies and garlic cloves. Add a few teaspoons of water to facilitate smooth grinding. You can also de-seed red chillies before making a paste.
   

   
3. Heat oil in a frying pan and add chilli-garlic paste.
4. Cook for  couple of minutes.
5. Add tomato ketchup, soya sauce, rice vinegar, salt and water.
6. Cook for a minute and turn off the heat.
7. Once mixture has been cooled down, add honey and mix.
8. Transfer to a bowl and relish with snack/appetizer of your choice.