Coconut Milk

Ingredients:

Fresh Coconut - 1 (grated)
Luke warm water - 2 cups

Method:

• In a mixie add in grated coconuts and half cup luke warm water.
• Blend it.
• Use a strainer(press with a spoon) and extract the coconut milk.
• You will have a thick milk.
• Again transfer the coconut and add little water.
• Repeat the process to get second and third coconut milk.

Kaara Boondhi

Ingredients:

Besan flour - 1 cup
Rice flour - 2 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp
Hing - a pinch
Cashewnuts - 8-10
Curry Leaves - Little
Water, Oil - As reqd

Method:

• In a bowl add besan flour and rice flour.
• Add turmeric powder, chilly powder, salt,hing.
• Mix these well and add baking soda.
• Add water little by little and make a thick batter(not too thick not too runny).
• Heat oil in pan and use a boodhi laddle or normal laddle with holes.
• Pour a laddle full to this and spread.
• Fry in medium flame till sizzling sound stops.
• Transfer to a tissue paper.
• Fry curry leaves and cashewnuts and add to it.
• Yummy snack ready.

Wheat Oats Bun

Baked Bun

After proofing

B4 Proofing

Ingredients:

Whole wheat flour - 3 1/2 cups
Oats - 1/2 cup
Brown sugar - 2 tbsp
Milk powder - 1/3 cup
Luke warm water - 1 1/2 cup
Dry yeast - 2 1/4 tsp
Butter - 2 tbsp
Flax seeds powder - 2 tbsp(powdered)
Salt - 1 1/4 tsp

Method:

• In a bowl add oats and 1 cup water and mix well and set aside for 20 mins.
• Cook oats in medium heat, like porridge.
• Set aside to cool.
• In a bowl add yeast, sugar and little water and set aside.
• In other bowl add flour, milk powder, flax seeds powder and balance sugar.
• Mix this well and add oats porridge and balance water and make a sticky dough.
• Cling wrap and set aside for 20-30 mins(autolyze).
• Now add in activated yeast and mix up.
• Then add salt and butter and knead for 10 mins.
• Add little flour at a time and make a nonsticky dough.
• Cling wrap and  set aside for proofing 45 mins - 1 hr.
• After which deflate and make small balls.
• Preheat oven(OTG) at 200°C for 15 mins.
• Line the buns in baking tray and brush them with milk/butter/egg wash.
• Bake for 10 mins and then reduce temperature to 180°C.
• Now bake for 15-20 mins.

Note:

• I sprinkled white sesame seeds and baked.
• Also I used these buns for making pizza bombs.

Pizza Bombs

Ingredients:

Whole wheat flour - 1 1/2 cups
Oats - 1/4 cup
Brown sugar - 1 tbsp
Milk powder - 1/8 cup + Little or 20 g
Luke warm water - 1/2 cup + 1/4 cup
Dry yeast - 1 1/4 tsp + Little more
Butter - 1 tbsp
Flax seeds powder - 1 tbsp
Salt - 1/2 + 1/8 tsp

Stuffing:
Cheese cubes - 6-8(small)
Tomato slices - 6-8(without seeds)
Capsicum rings - 5-6 (small one)

For Wash:
Pizza sauce or ketchup - 2 - 3 tbsp
Butter - 2 tbsp(melted)
Garlic pods - 2-3 (grated)
Red chilly flakes - 1/2 tsp
Italian herbs - 1/2 tsp
Salt - a pinch

Method:

• In a bowl add oats and 1/2 cup water and mix well and set aside for 10 mins.
• Cook oats in medium heat, like porridge.
• Set aside to cool.
• In a bowl add yeast, sugar and little water and set aside.
• In other bowl add flour, milk powder, flax seeds powder and balance sugar.
• Mix this well and add oats porridge and balance water and make a sticky dough.
• Cling wrap and set aside for 20-30 mins(autolyze).
• Now add in activated yeast and mix up.
• Then add salt and butter and knead for 10 mins.
• Add little flour at a time and make a nonsticky dough.
• Cling wrap and  set aside for proofing 45 mins - 1 hr.
• After which deflate and make small balls.
• Now flatten each ball with hand.
• Spread pizza sauce and place stuffing of your choice.
• Seal it and make a neat mini bun shape.
• Preheat oven(OTG) at 200°C for 15 mins.
• In a pan melt butter and add herbs and mix up.
• Brush the buns with this and bake this at 180°C for 12-15 mins.
• Serve pizza bombs with ketchup.

Note:

• Stuffing you can place a tomato slice and then cheese cube.
• Or capsicum slice and a cheese cube.
• Or just cheese cube.
• You can also apply butter after baking too.

Maangaai (Raw Mango) Sambar

Ingredients:

Thoor Dal - 1 cup

Onion - 1 (thin slices)

Mango pieces - 6 - 8(cubes)

Curry Leaves, Coriander leaves - Little

Sambar thool - 2 tsp

Turmeric powder - 1/2 tsp

Hing - a pinch

Tamrind pulp - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Dry red chilly - 1

Salt,Oil, Water - As reqd

Method:

• Add little water, turmeric and hing to dal and pressure cook for 5 wthistles.
• Mash this and set aside.
• Heat oil in pan and add mustard, cumin and dry red chilly.
• Add in curry leaves and once splutters add onion and saute.
• Now add tamrind pulp and 1 cup water.
• Add in mango pieces and cook in low flame for 4 mins.
• Add in mashed dal, sambar thool and reqd salt.
• Let this boil for few mins.
• Garnish with coriander leaves and serve.