Showing posts with label whole. Show all posts
Showing posts with label whole. Show all posts
Wednesday, April 2, 2014
Whole Wheat Blueberry Muffins
Whole Wheat Blueberry Muffins
*I made them once using almond milk, but I made my own "buttermilk" by using 1.5 Tbsp lemon juice + almond milk up to 1 1/2 cups. Ive also made them with yogurt - couldnt even tell a difference!
Yield: 12 muffins
2 1/4 c. whole wheat flour (I use white wheat, but either red or white works)
1 c. brown sugar
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 c. blueberries, fresh or frozen (heaping cup)
1 tsp. vanilla extract
1/3 c. vegetable oil
1 1/2 c. buttermilk, plain yogurt, or non-dairy milk*
Preheat the oven to 400 degrees. Lightly grease the cups of a muffin tin.
Whisk together all of the dry ingredients, including the blueberries. In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or yogurt. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Spoon the mixture into the 12 muffin cups, filling almost all the way full. Bake the muffins 18-20 minutes, until a toothpick inserted into the the middle of one of the center muffins comes out clean.
Remove muffins from the oven, let stand 5 minutes, and then remove from the pan and let cool on a wire rack. Store leftovers loosely covered at room temperature. They also freeze beautifully, if you have any left...
Thursday, March 13, 2014
Basic Whole Wheat Bread
This is simple, basic, delicious, hearty whole wheat bread. I got this recipe from my mom and Ive made it a lot. Sometimes I do part wheat, part white flour depending on what Im in the mood for. Any way you make it, its delicious. (Usually I do all wheat, but the last time I made it, I did half and half just to switch it up and it was great!) Enjoy!Dont worry about measuring your flour. Just add enough so it clears the sides of the bowl. It may be 8 cups, or it may be 13 cups. The dough will be slightly sticky.
Whole Wheat Bread
5 c. hot water
2/3 c. vegetable oil
2/3 c. honey
4 tsp. salt
2 T. yeast
10-12 c. whole wheat flour (about; see note above)
Combine hot water, oil, honey, and salt in mixer bowl. Add 6 c. whole wheat flour and blend thoroughly. Add yeast and blend again. Add rest of flour 1 c. at a time and knead for a total of 10 minutes in mixer. (When dough clears the sides of the bowl (cleans your bowl), youve added enough flour. Dont add anymore!)
Preheat oven to 250 degrees. Grease 3 bread pans (9x5 in.). Rub oil in on your hands and remove dough 1/3 at a time. Form in hands until the top is smooth, then place in the bread pans. Turn off oven and place the loaves in the warmed oven for 20 minutes to rise. After 20 minutes, turn oven to 350 degrees and bake for 45 minutes (leave the bread in the oven the whole time). Remove from pans, brush with butter, and let cool.
Friday, January 10, 2014
Whole Masoor puy lentils Biryani
Ingredients:1/4 cup Milk with Saffron,
2 cups Basmati Rice,
1/2 cup Whole Masoor, (puy lentils)
1 Potato, (cut in sliced)
1/2 cup Capsicum,(sliced)
2 tomato,(cut in sliced)
3 to 4 Onion sliced, (crisp fried)
1 Onion finally chopped,
1/2 cup Coriander chopped,
1/2 cup Mint(pudina) chopped,(optional)
3 tbsp Vegetable Oil,
1 cup Yogurt, (beaten)
10-20 Raisin,
10 cashew nut, (fried)
3 tsp Biryani masala,
1/4 tsp Turmeric powder,
2 tsp. Red Chili powder,
1 Onion finally chopped,
1 tbsp Garlic chopped,
2-3 pieces cinnamon,
4 Cardamom,
2 Bay leaves,
1 tsp Cumin seeds,
3 tsp Ginger-Garlic paste,
1 tbsp Whipping cream,
Salt to taste,
Method:* Soak Masoor for 2-3 hours.
* Add enough water & cook till masoor is soft, not too much cook.
* Drain the masoor, keep aside.
* Heat oil (2 tbsp) in a pan. Add finely chopped onion, fry till golden brown.
* Add ginger garlic paste. Fry for a minute.
* Add masoor followed by turmeric, red chili Powder, biryani masala, and salt to taste. Fry for two minutes.
* Add yogurt (thick),raisins,whipping cream, mint, and cook till mixture becomes semi dry. keep aside.
* Now heat 1 tbsp of oil and fry cumin seeds, cloves, cinnamon, tejpatta.
* Add rice and fry a little, add enough water (double that of rice) and salt, cook till rice is done.
* Remove the rice and spread on plate.
* Peel the potato and cut to potato ,tomato and capsicum in long stick size.
* Deep fry potato chips lite golden brown.
* Capsicum also fry for 1 minute.
* Mix together chopped coriander and fried onion. Set aside.
* Take microwave safe large bowl and spread a layer of rice, capsicum, fry potato, fry onion.
* Cover with masoor mixture and alternate rice, capsicum, potato, onion and massor a couple of times.
* Top with saffron milk and ghee.
* Cover lid tightly and place medium heat in microwave for about 5 t0 7 minutes.
* Garnish with cashew nut, coriander, fried onion, tomato.
* Serve with Onion garlic raita and papadum.
* Now heat 1 tbsp of oil and fry cumin seeds, cloves, cinnamon, tejpatta.
* Add rice and fry a little, add enough water (double that of rice) and salt, cook till rice is done.
* Remove the rice and spread on plate.
* Peel the potato and cut to potato ,tomato and capsicum in long stick size.
* Deep fry potato chips lite golden brown.
* Capsicum also fry for 1 minute.
* Mix together chopped coriander and fried onion. Set aside.
* Take microwave safe large bowl and spread a layer of rice, capsicum, fry potato, fry onion.
* Cover with masoor mixture and alternate rice, capsicum, potato, onion and massor a couple of times.
* Top with saffron milk and ghee.
* Cover lid tightly and place medium heat in microwave for about 5 t0 7 minutes.
* Garnish with cashew nut, coriander, fried onion, tomato.
* Serve with Onion garlic raita and papadum.
# Tips some time i not used microwave, i take large bowl and mixed rice, masoor mixture, vegetables mix together and cover and left for 5 min its gives nice aroma.
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