Plain White Bread

Quite satisfiy with this shape of square white bread. With 90 minutes proofing sponge dough method of 孟老师的100道面包, I must say "worth it"! The crumb is soft but I've no idea how long it can stay soft as it's finished in two days.

Recipes: (A) 220g bread flour / 3g yeast / 130g water

(B) 60g bread flour / 15g sugar / 1/2 tsp salt / 10g milk /

powder / 40g water

(C) unsalted butter 15g

Method:

1. Knead ingredients (A) together until it's well combine and become a dough ball. Let it sit in a clean bowl cover with cling wrap proof for 90 minutes at room temperature.
2. Mix in the ingredients (B) to (A) and knead until a smooth dough then add butter.
3. Continue to knead the dough until it's smooth and elastic. Proof for 60 minutes.
4. Divide the dough in to 3 portions and rest for 10 minutes.
5. Roll out each doughs into a longish shape and roll up like a swiss roll. Place the doughs in a grease bread tin cover with lid and proof for 50 - 60 minutes until the dough fill up 90% of the bread tin.
6. Bake at 200'C for 30 minutes. Remove the bread from the bread tin and cool on a wire rack. Enjoy!

Black Eyed Beans Sundal

he black-eyed pea, also called black-eyed bean or "mulato gelatto" is a subspecies of the cowpea, grown around the world for its medium-sized edible bean. The bean mutates easily, giving rise to a number of varieties. The common commercial one is called the California Blackeye; it is pale-colored with a prominent black spot.

Like most beans, black-eyed beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure.

After the usual Chick-peas sundal and Green Gram sprout Sundal the next in line was Black-eye bean sundal.

Though the process is the same, but i made a lil change to ingredients i use here. i tried with dessicated coconut and dhaniya-channal dal dry powder.

Here comes the recipe

Ingredients

Black Eye bean - 1-1/2 cups (soak and cook until soft)

dessicated coconut powder - 2 tbsp
salt to taste

Dry powder

dhaniya - 2 tsp

Channa dal/Kadalai parupu - 3 tsp

red chillies - 3 to 4 (as per ur taste)

Dry roast the ingredients and grind them into a medium-coarse powder.

Seasoning

oil - 1 tbsp

mustard seeds - 2 tsp

urad dal - 2 tsp
curry leaves - 2 tsp

hing a pinch.

Method

Soak the beans for 4-5 hrs and cook them until soft. Heat oil in a kadai, splutter mustard seeds, add curry leaves, urad dal and hing.

Add the cooked beans, add masala powder mix well. Add dessicated coconut and mix well.

take i off the flame.

Sending this recipe for Think Spice - Think Red Chillies Event and Sunita's World  Think Spice Event

Chow Chow Kootu

Kootu(Semi solid curry made with Lentil and Vegetable) is an important dish in South Indian cooking.It's Simple,Delicious and Healthy part in meal.I am a Big fan of kootu,because it goes well with Sambhar,Rasam,Curd and white rice.It tastes Fantastic With Roti's and White Steamed Rice.Here my recipe



Ingredients:

Chow Chow(Chayote)-1
Onion-1
Tomato-1
Boiled Channa Dal-1/4 cup
Turmeric powder-1/4 tsp
Chilli powder-1 tsp
Salt-To taste

For Seasoning:

Mustard-1/2 tsp
Curry leaves

To Grind:

Grated Coconut-3 tsp
Green chilli-2
Jeera-1/2 tsp

Preparation method:

1. Heat the oil in pan,add Seasoning ingredients,Allow it to pop up.
2. Add chopped onion,saute well.Now add Tomato and saute until it cooks.
3. Now add Turmeric,chilli powder and Salt,Fry until the raw smell goes.
4. Add Chopped Chow chow,saute well.Add 2 cups of water,allow it to cook.
5. Once it cooks well,add boiled Channa Dal,mix well.cook for 2-3 min.
6. Finally add grounded paste,mix well,Allow it to cook for another 2-3 min.
7. Serve hot with Rice or Roti.