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Showing posts from October 1, 2017

Odisha's Tomato Khajur Chutney in 5 Minutes

Yes, you have heard me right. I have been trying out Odiya dishes ever since I started to cook post-marriage. It is not long ago! The transformation has happened only recently. Before I was not into cooking - not keen to, nor interested in cooking. But hunger brings the best in you, and when your health matters, there can be no excuses. Eating outside is not the healthiest of choices, but earlier, this wasn;t the case in my case. I would save cooking time and instead utilize the same for my projects. Perhaps, I was wrong. Health comes first, and it has to come first. You cannot live a healthy life if you eat outside frequently. Anyway, let's come to this tomato dates chutney. Well, yes, this is a specialty from Odisha and Odiyas are foodie. They love their food, tradition, culture, and everything about their rituals. Hubby being an Odiya is no exception, when it comes to food. He is not into tradition and culture per se, so only he married a Punjabi kudi.

Layer, heat, mix, and mas…

Moong Dal Cookies With Autolysis Dough Technique: No Baking Powder/Soda Simple Cookie Recipe

Autolysis and that too for moong dal cookies? What reflects in your mind when you think of healthy cookies or say autolysis? Seems both are miles apart from each other. Okay, we can autolyze bread dough. This healthy cookie recipe post will answer whether we can get crunchy bites with autolyzed cookie dough.


Moreover, I have started making diabetes-friendly dough with this technique. I will create a separate post on diabetes dough.

What is Autolysis This is one groundbreaking technique of kneading dough that relieves us all from the pain of endless kneading. It is deceptively simple, since autolysis is all about mixing and resting the mixed ingredients and then letting it rest for anywhere between 20 and 120 minutes.
The result is just awesome - after 30minutes or so, use wet hands to gather the ingredients and Tada! Your dough is ready. This is a common practice in the bread baking arena.

The technique was introduced by Professor Raymond Calvel in his book, ‘The Taste of Bread.’ A r…