Aam Panna (Raw Mango Drink)

When summers are around, body tends to dehydrate easily and now a days with so much warm climate and long sun light exposure might take you to a heat stroke. With so hot and warm climate fluids levels in the body needs to be balance so as to protect it from heat strokes. And raw mangoes are the best source of it, keeps your body cool. Remembering  my childhood, how my mum use to make this healthy and refreshing drink for us and it was compulsory everyday drink during summers. 

Aam Panna is the best way to keep your body hydrate and balncing fluid levels. It is a perfect thirst quencher which acts as an shield against heat. It detoxifies your body from within. Do try this drink and am sure you are gonna love this.

You can make a bottle full of it as I did and store it into a refrigerator for upto a week.

Ingredients:-

700 gms Raw Mango

2 tsp Black Salt

1/2 cup Fresh Mint Leaves

2 tsp Roasted Cumin Seeds

2 tsp Lemon juice

200 gms sugar

Salt to taste

Water to boil

Chaat masala to sprinkle 

Method:-

Pressure cook Raw mangoes in water.

Once pressure cooked mango is slightly cool, peel its outer skin or it can be easily removed by hands too (It will become soft and pulpy).

Do not throw the water in which mangoes were boiled. (I used the same while blending)

Take out the mango pulp and straightway throw it into a blender jar along with all the ingredients listed above and the water in which mangoes were boiled.

Blend until smoothie like texture add more water if necessary..

Serve it with the cubes of ice and a sprinkle of chaat masala.

Garnish with mint leaves and your perfect summer drink is ready to sip...ahhhaa so refreshing !!!😋😋

Drink atleast one glass of this refreshing drink a day. It's so delicious when chilled. ❤️❤️

Red Velvet Cake With Vanilla Buttercream Frosting

What a fancy and a gorgeous cake this is 😍. This is my first trial ever for red velvet and its sight itself is so so impressive, just loved making it. It was a surprise cake for home coming hubby after  5 long days of his hectic work trip, no better way than this. ❤️❤️ it turned out to be deliciously soft, rich, creamy and moist cake ( all in all perfect, the way I want). Check the recipe down below and surprise your loved ones in style 😉

Ingredients:-

2 1/4 cup All purpose flour 

1 tsp Baking Soda

1/2 tsp salt 

2 tbsp Cocoa powder

1 1/2 cup sugar

1/2 cup butter at room temperature 

2 eggs

1 cup Buttermilk

1 tbsp white vinegar

1 tsp vanilla essence 

4 tbsp Red food colour 

Method:-

Preheat oven at 180 degree Celsius.

In a bowl, combine all purpose flour, baking soda, salt and cocoa powder, sift all of them together, mix well, and keep it side.

In another large bowl, beat butter and sugar for a minute, add eggs one by one in to the mixture and keep beating until soft and fluffy. Now add buttermilk, white vinegar, vanilla essence and red food colour all together in the mixture and beat until mix well.

Now to this gorgeous red buttery mixture, add flour mixture and beat until well mixed. Do not beat hard. 

Pour the batter in to the greased cake pan lined with baking sheet and bake for 45 minutes in preheated oven at 180 degree Celsius  until toothpick inserted in the centre comes out clean.

Once done, bring the cake out and allow it cool completely before frosting.

Recipe adapted from addapinch.com 

Vanilla Buttercream Frosting:-

200 gms room temperature unsalted butter  

400 gms icing sugar

2 tbsp milk

1/2 tsp Vanilla essence 

Method:-

Beat soft and room temperature unsalted butter with an electric mixture for 2-3 minutes until light and fluffy. Add half of the icing sugar to it and beat for 30 seconds, add the remaining half and beat further for 2 minutes until mixture is light and airy.

Add in milk 1 tbsp at a time, continue beating for few more minutes and lastly add vanilla essence.

By now the mixture should be light, well blended and fluffy with beautiful snowy soft peak.

Go ahead and frost your beautiful cake with it. 

Melt-In-mouth Butter Cookies

 Butter cookies are the one which mostly many of us have grew eating this. Especially the local bakery butter cookies in my hometown  were one of my favourite, they were Simply superb and melt in mouth.  

Well this is the one near to its taste, utterly buttery delicious 😋😋😍😍 perfect crunch from outside and soft crumblier from inside...as I said its "Melt in mouth Cookies"❤️

Ingredients:-

1 1/2 Cup All purpose flour

3/4 Cup butter at room temperature 

4 tbsp Corn Starch

1 Egg yolk

4 1/2 tbsp castor sugar

1/2 tsp vanilla essence 

1 tsp Baking powder

Method:-

In a large bowl, mix all purpose flour with cornstarch and baking powder. Mix well and keep it aside.

In another large bowl, beat butter slightly  and later add in castor sugar. (I used my electric mixture to beat the butter and sugar).

Beat butter and sugar until light and fluffy. Now add in vanilla essence and egg yolk. Beat the mixture again until yolk in the butter and sugar mix turns light and fluffy. 

Now add in the flour and keep beating. Scrap down the sides of the bowl with spatula. It will be little crumbly. Use your hands and gather all the crumbly flour mixture in to a dough.

Transfer the cookie dough on to a plastic cling film. Roll it in to a tube in 3 1/2 cm thickness, wrap well and transfer it in to a refrigerator for half and hour.

Preheat oven at 180degree Celsius.

Bring out the dough, unwrap and slice into 1 1/2 cm thickness with a clean knife.

Line a baking tray with a parchment paper, arrange the sliced cookies by keeping at least 2-3 cm distance between each cookies. 

With the back of the fork, press each cookies gently to get that classic look.

Bake in preheated oven for 15 minutes or until lightly brown.

Bring it out from the oven and allow it stand for 5 minutes in the tray itself. Later transfer it on to a wire rack and allow it to cool completely before filling a jar.

And here your melt in mouth cookies ready to serve.

 

 

Banana Walnut-Chocolate Loaf Cake

Bananas are usually which I prefer to eat raw or slightly caramelised one. Usually I make cakes with only few selective fruits, and honestly I don't have that great liking for banana bread. Well, but when I  came across to a sure shot and very promising recipe thought why not give a chance, and yet I haven't tried making banana bread at home, so had to. And this super soft and moist flavours with chocolates chips and toasted nuts in the bread, was totally justifying for making it by myself. Now I know what I have to do with almost lifeless bananas...:D 

The recipe which I came across was without butter, honestly I cannot imagine my cake or bread without butter, though I personally have tried two three recipes earlier with olive oil, but the taste texture  and everything that butter does to the cake is fabulous. Mostly now I have stopped using oils in cakes and will stick to butter.

 

Ingredients:-

2 1/2 cup all purpose flour

2 tsp baking soda

1 tsp salt

1/2 cup granulated sugar

3 medium over riped bananas mashed 

1 tbsp vanilla essence 

100 gms melted butter 

3 small beaten eggs

1/4 cup room temperature milk

1/2 cup dark chocolate chips

1/2 cup toasted walnuts or pecans

Method:

Preheat oven at180 degree Celsius.

In a small bowl, combine all purpose flour with baking soda and salt. Mix well.

In a another large bowl, mash bananas properly, add in melted butter, milk, granulated sugar, beaten eggs and vanilla essence. Mix all well. 

Now slowly add flour mixture little at time. At this point you can use hand mixture for equal mixing to avoid any lumps.

Once the mixing is done, the batter will be smooth and lump free. 

Scrape the sides of the bowl with spatula. Add in chocolate chips and toasted slightly chopped walnuts or pecans and fold it in to the batter well. Pour the batter mix in to a loaf tin lined with parchment paper.

Bake for 55-60 minutes at 180 degree Celsius. 

Once done, bring it outside and check by inserting toothpick if it comes clean. If not than bake further  more for 5 minutes by keeping constant check until toothpick inserting comes clean.

Allow it to cool completely and store in an air tight container. 

A thick slice of this bread with a glass of milk is sorting wholesome breakfast which I throughly enjoyed till 2 days. ❤️

 

Chana Dal Patti Samosa stuffed in spring roll sheets

So today's blog post is chana dal stuffed patti samosa. I know the shape no where look like samosas, actually I have stuffed it in a market bought spring roll sheet. 

Earlier my mom use to make pattis at home but that takes so long and Unlike my mom I don't have that much of patience, didn't want to take so much of load making them at home. Went to market to buy pattis which I saw on shelf few days back, but phew, yesterday when I checked it was out of stock. And me and my hubby don't wanted to hold our craving till new stock arrives, so picked up the spring roll sheets and shaped it in to the same. Hence the craving wish fulfilled with happy tummies...

Mumma love you for your idea 😘😘

Ingredients:

2 cup of chana dal soaked in water for 3-4 hours 

1 cup fresh chopped mint leaves

5-6 green chillies paste (adjust spiciness you want, suitable to your taste buds)

3 tbsp garam masala

1 large boiled and mashed potato (for binding)

Salt to taste

Spring roll sheet to stuff..!!

Oil for frying

Method:

Soak chana dal in water for 3-4 hours.

Later drain the water and wash the dal under running tap water.

In a deep vessel pan or a pot, parboil the chana dal in water with the lid open. (Do not pressure cook it as it will get mushy and we don't want mushy dal stuffing) 

Parboiling will somewhat take 10-12 minutes or may be little more, but should not be mushy at all. 

Once the dal is parboiled, drain the water from the dal. Make sure to drain water completely.

Now in a large bowl, mash one large boiled potato, add fresh chopped mint leaves, green chillies paste, drained dal, garam masala and salt to taste.

Mix the stuffing mixture well.

Taste and check the spice level, if required add green chillies more. (Chillies I bought was not very spicy so ended up using 6 green chillies paste)

Now let's start with stuffing.

Spoon the chana dal stuffing on the spring roll sheet.

Stuffing and sealing procedure will remain same of spring roll or you can follow the pictures below. (For sealing the sheet, make a semi thin paste of all purpose flour mixed with water, I.e. 2 tbsp of flour and 1- 1 1/2 tbsp water)

Tightly sealed and stuffed. 

And follow the same with rest of the stuffing and here you are ready to fry them.

In a hot oil on medium flame, deep fry all the stuffed samosas or spring rolls :P, until it turns golden and crisp on both the sides. 

Bring out and serve hot with green coriander or mint chutney. So here the delicious snack is ready to serve..

Baked Moong Dal Masala Poori

Hey all, sorry for not posting much since few months, a news to share with all my dear readers, we have shifted here to Hong Kong🎊🎉 , a beautiful city known for its beautiful skyline with all tall corporate buildings, high end fashion brands to typical Chinese brands, variety of cuisines, a foodies hub😍 all in all a lovely place with beautiful people. Loving it..:)

With such beautiful place to stay in, I was thrilled to bake something (my first love) and nonetheless I planned to bake an Indian snack, moong dal masala poori. In India this pooris are deep fried with proper crisp texture, mostly we pair it with our masala tea for evening snack. But as I said earlier,  I was thrilled to bake and this is what the best opportunity was. So here is my healthy and baked version of crispy moong dal masala pooris...:)

Ingredients:

1 cup yellow moong dal flour (you can also soak yellow moong dal in water for 2-3 hours and later with a little water, grind it in to a fine paste like texture) 

1 1/2 cup of whole wheat flour

1/4 cup of chickpea flour (besan)

2 tbsp of olive oil or sunflower oil

2 tsp white sesame seeds

1 1/2 tsp red chilly powder 

1 /2 tsp turmeric powder

1/4 tsp dry mango powder (aamchur powder)

1 tsp roasted cumin powder

1 tsp chaat masala powder (optional)

2 tsp of hand crushed kasuri methi ( dry fenugreek leaves)

Salt to taste and 

Water at room temperature to knead into a stiff dough..!!

Method:

In a large bowl, mix all the ingredients well. Add water, make sure to add little at time, we need stiff and firm dough and not soft at all ( it should be rolled without dusting flour).  

Note: If you are using soaked moong dal, make sure, water is already added while pulsing it, so be careful with water when kneading the poori dough.

Once the dough is kneaded, divide it into 5-6 equal portions.

Roll each portion in to round semi thin rotis.

Use cookie cutter for equal size and shape of pooris. Place the cut pooris in to slightly greased baking tray.

Preheat oven at 180degree Celsius for 20 minutes.

Once preheating is done, bake the pooris at 180 degree Celsius for 10-12 minutes until crisp and slight golden brown on outside.

Note: keep a close check after 9 minutes of baking. You don't want to burn them.

Once done allow it to cool on wire rack and store it in air tight container.

Yayyy, it's ready to munch...

Lauki/Doodhi (Bottle Gourd) Thepla

An healthy and a low fat breakfast perfect for summer mornings, Lauki/Doodhi Thepla. Its very easy and quick to serve in breakfast or in snacks which accompanies well with a cup of hot masala tea, pickle or curd.
I kept my dough kneaded last night and refrigerated overnight, next day bring it out and after 15-20 min of resting, rolled it in to thin theplas (not compulsory to do so, as I was going to be bit busy this morning, prepared it early).
So let's start making it..!!

Ingredients:
1 cup whole wheat flour
1/2 cup Besan (Chickpea flour)
3 tsp vegetable oil
1 cup lauki peeled and grated
2 tbsp curd
3 green chillies, finely paste
1 tsp ginger paste
2-3 pods of garlic, finely paste
1 tsp kashmiri red chilly powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
Salt to taste

Recipe:

• In a bowl, mix whole wheat flour with besan, vegetable oil, spices mentioned above and salt.
• Mix all well and keep it aside.
• In another bowl, grated launki/doodhi. (No need to strain its water)
• Mix grated lauki/doodhi and curd in the flour mixture.
• Start kneading the dough ( don't add water immediately, as lauki has its own water which releases, add the water only if required. Else too much water will be tacky to handle the dough). 
• Dough should be smooth and soft.
• Let it rest for 5-10 minutes.
• Pull out the medium size balls from the dough and start rolling in to thin parathas/theplas, with the flour dusted on the rolling board.
• Place the theplas on the hot tawa with a drizzle of little oil on medium flame.
• Once you see the bubbles on it, flip turn the other side.
• Cook until light pink patches.
• Spoon the oil on the sides of the thepla and spread it evenly. Press it with a spatula and same way flip and again press.
• Here you are done. Serve it with hot cup of tea, curd or pickle..

Guvar Dhokli With Masala Thepla

Dal Dhokli use to be my and mine brother's favorite. I know how we use to fight over peanuts in it...!! Well after marrying in a Punjabi family, all my eating habits mostly changed. But over a period of time, i was craving for some typical gujju food and thankfully my in-laws and husband too loves it. Well currently i am hosting few punjabi guest and they wanted me to treat them with some typical gujju food, and so thought to make dal dhokli. And believe me they totally enjoyed and relished it. And in return i got heartiest blessings from them..Feels so satisfied when everyone especially family appreciates your efforts. Happy happy i am. :)

Ingredients:

For Curry:
3 tbsp Vegetable Oil
1/2 tsp Mustard seeds
10-11 Peanuts
Pinch of Asafoetida powder
1 tsp Ginger paste
3/4 tsp Garlic paste
2 green Chilies small chopped or paste
1 cup Guvarfali  (cluster beans) cut in to pieces
1 tsp Red chilly powder
1 tsp Turmeric powder
1 tsp Cumin-Coriander Powder each
1 tsp Garam Masala powder
Salt to taste
1 1/2 tsp of Sesame seeds

For Dhokli (Wheat Dumpling): (Same dough is use to make Masala Thepla)
2 cups of Whole Wheat Flour
1 tbsp of Vegetable oil
1 tsp Ajwain (carom seeds)
1 1/2 tsp of Red chilly powder
1/2 tsp of Turmeric powder
Salt to taste
Water to knead it into the dough


Recipe:

For Dhokli (Wheat Dumplings):

• In a large bowl, mix all the ingredients in the flour and knead into a soft dough. Keep it aside and meanwhile start preparing with curry.

For Curry

• In a broad Pressure cooker pan, heat oil and add mustard seeds, allow it cook until it crackles, and add pinch of asafoetida powder.
• Now add ginger, garlic and green chilly paste. Saute it for few seconds.
• Add in the pieces of Guvarfali (Cluster Beans), red chilly powder, turmeric powder, cumin-coriander powder, garam masala powder, salt to taste and pour water about 6-7 cups.
• Mix all well and allow it cook on a medium flame for 4-5 minutes.
• Meanwhile pull out 4-5 large balls from the dough. Roll each of the ball as much thin as possible with the sprinkle of dry flour. Cut in to diamond or square shape.
• Once the curry with guvar fali starts boiling, slowly one by one add the dhokli or wheat dumplings, (make sure the curry is boiling hot else in cold curry, it will stick to each other or will break).
• Keep stirring in between.
• After all the dhoklis are added, cover the lid and pressure cook with 4-5 whistles.
• Before serving, garnish it with sesame seeds and fresh coriander leaves.
• Serve it with Masala thepla and Lehsun (Garlic) Chutney. 

Tomato And Beans Cheesey Sandwich Toast

Hello..!! Today's recipe is Bean Sandwich Cheesey Grilled Toast. As such there is no specific recipe for this, its purely my own version with leftovers which i transformed with a little makeover in to a cheesey and yummy morning breakfast..

Ingredients:

6 Bread Slice
1 Cup boiled red kidney beans
10-12 Red Cherry tomatoes sliced in to two
8-10 fresh and roughly chopped Italian Basil leaves
1/3 cup of grated processed or Cheddar cheese
1 tsp Chaat masala or ready made Sandwich masala sprinkler
Salt to taste

Method:

• Preheat Oven at 200 degree Celsius.
• Mash the boiled red kidney beans in a bowl and add chaat masala powder or readymade sandwich masala sprinkler and salt to taste.
• Mix all well and keep it aside.
• In a broad pan or tawa, lightly toast the slices of bread with spoon full of butter or olive oil.
• Turn the flame off and bring the bread slices in to a baking tray.
• Now spread the mashed red kidney bean mixture on each slices equally, top it with sliced cheery tomatoes and roughly chopped Italian basil on each and sprinkle some shredded cheese on all.
• Sprinkle some more chaat masala or sandwich masala powder if you wish.
• Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200 degree Celsius.
• And here you are ready with your crispy and chessey breakfast sandwich toast.

Instant Oats and Rawa Dosa

Instant Oats and Rawa Dosa is very easy and simple to make. Usually i keep evening dinner little simple and quick. And this is one of it, with the goodness of oats, rice flour and sooji/rawa. Do try this instant and keeper dinner meal..:)

Instant Oats Rawa Dosa

Ingredient:
1 Cup Oats
1/2 Cup Rawa/Sooji
1/2 Cup Rice Flour
1/4 Cup Beaten Curd
1 tsp cumin seeds
4-5 curry leaves
1 tsp black pepper powder
2 medium green chillies small chopped
1 1/2 tsp ginger paste
1 1/2 tbsp oil
Pinch of asafoetida powder
Salt to taste
Water

Method:

• Microwave Oats at high for 2-3 minutes. (Can also dry roast it on gas top on medium flame for 2 minutes) Once done let it cool and grind it in to a fine powder.
• In a bowl, combine finely powdered oats, rawa/sooji, rice flour, beaten curd, cumin seeds, curry leaves, black pepper powder, chopped green chillies, ginger paste, pinch of asafoetida powder, oil and salt to taste. 
• Mix all well. Add water and whip into a thin and flowy batter.
• Heat a broad non stick tawa, drizzle little oil and spread it all over tawa evenly.
• Once the tawa is properly heated, ladle a dosa batter on it and spread it all over evenly in to a thin sheet..
• Turn the flame to high, once the sides turns pink, carefully flip to the other side. Turn the flame to medium.
• Once dosa turns semi crisp, fold and serve in a plate with Red Bell Pepper Chutney / Coconut Chutney or Sambhar.

Holi Special - Instant Rabdi

Rabdi is an Indian dessert which is made from milk. Cooking Rabdi takes lot of time, and it is cooked until milk reduces to more than half the amount of its actual quantity until it turns creamier and thicker. Well this time i have made the Instant one and this too tastes equally yum...:) In short, spend more time playing Holi with family and less in kitchen...!! Happy Holi to all of you..:)
Check the Recipe below..

For Instant Rabdi:
2 cups Milk
1/4 cup Sweetened Condensed Milk
4-5 Tbsp of Sugar / (Or to taste, already we are using Sweetened Condensed milk, would be better to add to your taste)
150 Gms crumbled Paneer (Cottage Cheese)
Bread Crumbs of 4 Bread slices (Can use food processor)
4-5 Strands Of Saffron (Kesar)
1/2 Tsp Cardamom Powder
1 1/2 Tsp Pure Rose water (If using Rose Essence, 1/2 tsp)

For Instant Rabdi:

• In a Pan, at the high flame, bring milk to boil. Turn the flame to low and add condensed milk, sugar and saffron. (Mix saffron strands in tbsp of milk and allow it to stand for about 15-20 minutes to get nice yellow color)
• Keep stirring and bring it to boil.
• Turn off the flame and add, crumbled Paneer (Cottage Cheese), Bread crumbs, cardamom powder and rose water.
• Mix well and allow to cool.
• Garnish it with sliced Pistachios and Almonds.
• Can serve luke warm or refrigerated chilled, both tastes yumm..! 

Sourdough Fougasse Bread

With the last batch of the sourdough starter, thought to make something interesting and i came across beautiful Fougasse bread. This bread can be accompanied with soups or dips of your choice and it really taste heaven. Have a look below to the recipe and enjoy freshly baked Fougasse..

Ingredients:

1 1/2 cup Maida / All purpose flour
1/3 cup Sourdough Starter
1 tbsp Olive oil (and extra for greasing, and brushing)
3/4 cup and little more warm water
Salt to taste

For toppings..
Few slices of onions
3 Sliced Cherry Tomatoes
1 tsp dried Oregano
1 tsp all mixed herbs
Salt to sprinkle a little

Method:

• In a large bowl, mix Maida or all purpose flour with salt and Olive Oil. 
• Now add sourdough starter and slowly slowly add warm water to the flour.
• Start gathering the flour around the bowl, to form a soft, smooth and a sticky dough.
• Keep kneading for 5-10 minutes or until smooth, soft and elastic. (can use extra flour if needed, if the dough is too much sticky to handle)
• Grease the dough with oil and place it in bowl, cover it with a plastic cling film and keep it at a warm place to rise.
• Allow it to rise for 2-3 hours or until it doubles in volume.
• Once it doubles in volume, punch back down and knead it again for few seconds.
• Lightly dust and sprinkle the baking sheet with a flour.
• Shape and spread the dough with your fingers in to irregular oval shape.
• Brush the shaped dough with olive oil and sprinkle oregano, mixed herbs and salt to taste.
• Sprinkle Sliced onions and place the sliced tomatoes on to it.
• Use sharp knife to make 3 slashes either side. 
• Open out the slashes slightly, and press onions and tomatoes a little.
• Cover it lightly with a cleaned tea towel and keep it aside.
• Allow to rise nearly about 1 to 1 1/2 hour.
• Once it rises pretty well, bake it for 15-20 minutes in preheated oven at 220 degree Celsius.
• Once baked, bring it out and allow it cool on wire rack for 10 minutes and serve it with your favorite dips or soup..

So here you enjoy your freshly baked Fougasse bread.!!!



Fougasse With Commercial Yeast.:

If you Do not have Sourdough starter, you can also make fougasse using commercial yeast. And the recipe of it is below.

Ingredients:
1 1/2 cup Maida / All purpose flour
1/2 tsp Instant dry yeast
1 tsp sugar
3/4 cup warm water
1 tbsp Olive oil
Pinch of Salt

For toppings..(As return above)

Method:

• Dissolve Yeast and sugar in warm water. Allow it stand for 10 minutes, until mixture turns frothy.
• In a large bowl, mix maida or all purpose flour with salt and olive oil.
• Now add the frothy yeast mixture in to the flour. And gather all to form a smooth, sticky and soft dough.
• Knead the dough for 5-10 minutes until soft and elastic but should not be sticky. (can use extra flour for dusting and kneading)
• Grease the dough ball with oil and place it in a bowl. Cover the bowl with a plastic cling film and allow the dough to rise for 1 to 1 1/2 hour or until it doubles in volume.
• Once it doubles in volume, punch back down and knead it again for few seconds.
• Lightly dust and sprinkle the baking sheet with a flour.
• Shape and spread the dough with your fingers in to irregular oval shape.
• Brush the shaped dough with olive oil and sprinkle oregano, mixed herbs and salt to taste.
• Sprinkle Sliced onions and place the sliced tomatoes on to it.
• Use sharp knife to make 3 slashes either side. 
• Open out the slashes slightly, and press onions and tomatoes a little.
• Cover it lightly with a cleaned tea towel and keep it aside.
• Allow to rise nearly about 25-30 minutes
• Once it rises pretty well, bake it for 15-20 minutes in preheated oven at 220 degree Celsius.
• Once baked, bring it out and allow it cool on wire rack for 10 minutes and serve it with your favorite dips or soup..

And here your Freshly baked Yeasted Fougasse bread is ready!!!

Classic Sourdough Starter Bread

And here is a "Classic Sourdough Bread" with Homemade Sourdough starter. It tastes amazing and even far far better than the bread made from commercial yeast. It stays good for a week and you ll simply gonna enjoy it with soups or can make Bruschetta, buttered toast with marmalade, with peanut butter or anything of your choice.

Ingredients:

2 cup Maida or APF (All purpose flour)

1/2 cup fed sourdough starter

About 3/4 cup of luke warm water

1 tsp salt

1 1/2 tbsp Olive oil and some extra for kneading and greasing

Method: 

• In large bowl, Mix Maida or APF flour with salt and oil.
• Mix in fed sourdough starter and add luke warm water slowly gradually.
• Gather all the mixture and form a sticky dough. 
• Knead the dough for 5-10 minutes, until it becomes soft, smooth and elastic (If require use a very little of  extra flour while kneading, doesn't matter if its still little sticky but should be smooth).
• Cover the dough with a tea towel or a plastic cling film and keep it at the warm place to rise for about 2 hours or upto 8 hours. (If you place the dough at warm place it will rise quickly and will double in volume within 2-3 hours, but if you want your bread to be little more of sour flavor, can choose some low temperature area and allow the dough to rise up to 8 hours slowly, or until it doubles)
• Once the dough doubles, shape in to classic loaf shape and place the loaf in a loaf pan. 
• Cover the loaf pan with a plastic cling film loosely and allow it to rise for about 4-5 hours or until it rises and doubles up in volume.

• Preheat oven at 180 degree Celsius.
• Bake the rised loaf at 180 degree Celsius for 20-25 minutes or until golden on top and sounds hollow when tapped. 
• Once done, allow it to cool on wire rack and slice it once it cools down completely.