Rice, lentil (dal) and barley khichdi

A vegeterian meal can be truly a detox and a satisfying experience after a whole weekend of partying. "Work hard - party harder - detox hardest" . In this recipe there are two reasons why I believe that this is the ultimate Monday recipe: simple to make and a delight for your taste buds. Khichdi is essentially a combination of rice and lentils (dal). Numerous variants exist through the length and breadth of India. It finds its utility in temples, homes, restaurants and feasts. Easy to make, healthy and tasty, khichdi is a total cure for your hunger and for your indulgence. I bring to you the recipe for detox after the weekend: rice, lentil (dal) and barley khichdi.

Aroma that reaches the soul

And taste that exalts you whole

Ingredients

Oil 1 tbsp

Cumin, bay leaf, cinnamon, pepper

Chillies - 2

Rock salt to taste

Rice 3/4th cup

Red gram 1/4th cup

Split green gram 1/4th cup

Barley 1/8th cup

Water 2 cups 

Deep fried onions for garnish

Method

Wash rice,lentils and barley

In a sauce pan, saute the spices and chillies in oil

Tip in the washed rice, lentils and barley, Saute for two mins

Add water and allow to cook for 20 mins.

Serve hot with deep fried onions

Aroma that reaches the soul

And taste that exalts you whole

Bread Baking class- II

What you will Make

Pizza From scratch- A winner dough recipe! An extra point as it tastes great even after you pre bake it and store it in the freezer, super handy when you throw a pizza party for a large group. we will also stir a pot of delicious tomato sauce to spread on the pizza. Add your personal touch when you top your pizza and call it your own.

5 grain Loaf- A simple loaf of bread made great by adding whole wheat flour, oats, flax seed, sesame, pumpkin and sunflower seeds. The sweet and nutty tasting loaf will be a guilt free substitute to your everyday white bread.

Rosemary and olive oil loaf- Eating a warm bread with a sprinkle of sea salt and splash of  olive oil is pure pleasure. we will gild the lily by adding fresh rosemary, some chopped walnuts and cranberries

Techniques you will learn

-An introduction to slow fermentation, role of yeast, hydration, proving and temperature.
-Knead- The right way of mixing the dough with (water) hydration level upto 65%
-Roll- Handling the dough and the good practices
-Shape-  loaf, boules, buns, batards.
-Basic tomato sauce- A recipe to make a mildly sweet tomato sauce, tempered with garlic and      bayleaf, flavoured with basil/oregano and cooking till the sugars in the juice are caramelised
-Marinate and Oven roast veggies and chicken
-Flavoured oils


Note- The mode of teaching is complete hands-on format. Each session can seat upto 5 participants. All the baking ingredients, material and recipe notes will be provided at the class.

Hope to see you and bake bread with you!