MULTI GRAINS SANDWICH BREAD

Ingredients:

Non bleached all purpose flour - 3 cups
Dark whole wheat flour - 1 cup
Finger millet/ragi flour - 1 cup
Pearl millet/ kambu / bajri flour - 1/2 cup
Great millet/ white cholam / jowar flour - 1/2 cup
Butter - 40 grams
Active dry yeast - 2 tbsp
Sugar - 2 tbsp
Salt to taste
Water (luke warm) - 1 cup
Milk - 1 to 1 1/2 cups

Preparation:

Take all the flour together in a big vessel.


Melt butter and set aside.
Mix sugar yeast in luke warm water and allow it to prove.


Add salt to the flour mixture and mix well.
When yeast mixture is raised, add butter and yeast mixture to the flour mixture and mix well. Add milk little by little and knead to a non sticky dough. The consistency is similar to chapathi dough.


Now make a ball and allow the dough to raise by covering with a damp cloth.
After about 1 hour the dough will be doubled.


Now knead again and roll to the size of bread loaf pan. My pan is a bigger one so I prepared one loaf. But if you are using a smaller one then two pans needed.


Now again cover with damp cloth and allow to raise.


In the mean time pre-heat the oven to 175 degrees Celsius for half an hour. When the dough is doubled bake for about half an hour. To check whether the bread is done, just tap the bottom of the pan. If it sounds hallow then the bread is ready. This is a perfect sandwich bread suitable for any toast, sandwich or simply with butter.

SPINACH SAMBHAR

Ingredients:

Spinach - 1 small or 1/2 big bundle
Yellow lentils or thuvaram paruppu - 1/4 cup
Ghee - 1 tbsp
Mustard seeds - 1 pinch
Fenugreek seeds - few
Cumin seeds - 1 pinch
Garlic - 1 tsp finely chopped
Small onion - 1 tbsp finely chopped
Tomato - 1 small
Turmeric powder - 1/2 tsp
Dry roasted coriander powder - 1/2 tsp
Red chili powder - 1/2 tsp
Asafetida powder - a little
Salt to taste
Coriander leaves to garnish

Preparation:

Cook lentils separately. Finely chop spinach and set aside. Heat ghee in a pan and splutter mustard seeds. Add fenugreek, garlic, cumin, onion and tomato one by one.


When tomato is mashed add spinach, lower flame and allow to cook by closing with a lid.


After cooked add lentils with necessary water and all the other ingredients. Set heat to high now.


Mix well, when it comes to boil lower heat to medium and allow to cook well. When done add coriander leaves and serve with rice, idly or dosa.
 

MIXED VEGETABLE MEDHU VADAI

Ingredients:

Black gram split / urid dal / ulunthu paruppu - 1 cup
Finely chopped onion - 1/2 cup
Finely chopped or grated crispier vegetables like carrots, beans, cabbage, capsicum - 1 1/2 cup
Finely chopped green chilies - 1 tbsp
Finely chopped ginger - 1 tbsp
Curry leaves (optional) - 2 sprigs finely chopped
Salt to taste
Oil to deep fry

 Preparation:

Soak black gram splits for one hour and grind fluffy without water. If needed just sprinkle some water and make a thick batter. As we add vegetables the batter must be thicker than normal vadai batter.


Mix all the other ingredients except oil and mix well.


I grated carrots and chopped other veggies.


Now heat oil in a pan to deep fry vadai. Just wet the fingers of one hand and take a lemon sized batter. Keep the batter on the wet palm of other hand and make a hole in the middle with finger. Deep fry in oil and serve hot with sambhar or chutney.


Note:
For normal medhu vadai just skip the vegetables and follow the same procedure. But the batter must be in consistency that when a small amount in floated on water it must not spread and it must not sink. It just floats as whole.

For mixer grinder method refer here.