Broken wheat kichadi

I had two packets of broken wheat to be used. I remembered reading a pongal recipe using the same. I tried making pongal with some veggies added. It was very bland. So next time decided to make it in the lines of Pongal's counterpart ie. Kichadi. This is a spicier version of Ven-pongal - (rice+ moong dal+cumin+pepper)

broken wheat - 2 cup

moong daal - 1/2 cup

water - 5 cups

turmeric powder - 1/2 tsp

chili powder - 1 tspn

cumin powder - 1 tspn
black peppercorn - 5nos

cumin seeds - 1 tspn

cinnamon - 1 "

crushed cloves - 3 nos

green chili chopped - 2 nos
Finely chopped veggies - 1 cup

I used onion,carrot and bell pepper. You can use any available veggie.

salt to taste
ghee -1 tblspn

Wash broken wheat and dal together. Take a pressure cooker. Heat a tablespoon of ghee. Add cumin seeds, peppercorn,cinnamon, crushed cloves and green chilli. When cumin seeds splutters, add the chopped veggies. Saute for 3 minutes till onion turns translucent. Add rest of the ingredients - broken wheat, moong dal, turmeric powder, chilli powder, cumin powder. Stir in water. Add salt to taste. Mix well.

Pressure cook for 3 whistles and cook for 5 minutes lowering the flame. Open the cooker, when the pressure is released. Mash with a spatula.
While serving add a dollop of ghee and serve with papad or raita.

Note: Next time, I will increase the turmeric quantity to get a better visual appeal. But for that, it was very tasty and filling.

This complete meal is heading to One Dish Meal Event hosted by Archana

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Ciabatta 意大利拖鞋面包

I was advised that this recipe would be very difficult to make, especially for a "fresh" bread maker like me! However, I would still like to try it because I'm crazy about its crusty texture with the soft crumbs. Ciabatta was originated from Italy and it's named as "拖鞋面包" by the Italian because the bread's shape looks similar to their traditional sandal.
Somehow I didn't manage to produce a perfect "sandal" alike shape as the dough was really hard to handle. Well, I believe practice makes perfect!

The bread smells very good and it gave us a very crusty texture. It just reminds us the sandwich we had in Europe years ago.

Ingredients (2 loafs)

Sour dough: 1/2 teaspoon instant dried yeast / 150ml water / 3 tablespoon milk / 1/4 teaspoon sugar / 150g bread flour

Plain dough: 1/2 teaspoon instant dried yeast / 250ml water / 1/2 tablespoon olive oil / 350g bread flour / 1 1/2 teaspoon salt

Method:

1. Mix all the sour dough ingredients in a bowl then cover with cling film and leave it overnight or 12 hours.
2. Mix all the plain dough ingredients with over night sour dough in a mixer with dough hook for about 15 minutes. It would be very wet.
3. Use a dough scraper to scrap out the dough into a clean bowl for 3 hours proofing.
4. Floured your hand and a baking tray with lots of flour. Divide the dough into 2 portion with a scraper then turn out one of the dough to the floured baking tray. Do it gently, do not punch out the gas from the dough.
5. Gently stretch the dough into longish shape with floured hand.
6. Floured your hand again and slowly fold in the edges around the dough. Do the same with another dough.
7. Let the doughs proof for 20 minutes then bake in the preheat oven 220'C for about 30 minutes or until golden brown.