Tuesday, March 29, 2011

plantain and fenugreek stirfry ...kele methi ki subzi...


 Having more greens for the nutrient value and minimizing the starches if you are a vegetarian, I know these are the concerns of a health conscious person. I often replace the potatoes with raw plantains for the nutrient value they provide for every gram of starch they have. Moreover, I use them with skin so it is all the more desirable as a mineral packed substitute of aaloo in the north Indian subzis .

Well, at least for the dry stir fries ...the way I like them. With gravy curries like aaloo matar you can't probably replace the potato with plantain as the texture will make it quite different ...but the plantain and peas in a gravy can be good otherwise, if you do not compare it with aloo matar ...just customize the curry according to your taste buds and it will be the yummiest thing ...

Replacing potatoes with plantains is a good idea for many North Indian homes as most of the day to day curries are loaded with potatoes. I was suggesting a friend to make Spanish omelet with potato slices in the base and she said potatoes are used so much in our daily  subzis so why making even the omelet with it. When I told I do not use potatoes for the daily curries she was surprised. I remembered I had a picture of the kela methi I make and promised her to post it... many other curries can be made this way and you will be surprised how you like this replacement.

Moreover the ubiquitous potatoes can be used to make some other things tasty and kid friendly when our daily food is not that loaded with potatoes ...like the broccoli and zucchini omelets can have a nice base layer of crisp potato chips for the kids while you have a plain green omelet.....

That is coming in the next post..:)

So as far as using the plantains or kaccha kela , I buy them by dozen and use them with skin. After a few days in the fridge sometimes the skin gets blackened so those parts can be scrubbed or peeled off but most of the fibrous skin can be cooked along. You would love it I know ... 
Just take care to slit the raw plantain lengthwise first and then slice them, this way it will absorb more flavors from the stir fry...

I have posted another stir fry with raw plantain ...aloo-sem converted to kela-sem 
( broad beans and plantain stirfry) and in that post you can see how the plantain is chopped with skin...




ingredients...


(for 2-3 servings..)
raw plantains 2nos.
ginger garlic and green chillies chopped as per taste
chopped fenugreek greens 2 cups
chopped dill greens 1 cup
salt n pepper to taste
turmeric powder 1 tsp
amchoor powder 1 tsp
mustard oil 1 tbsp
fenugreek seeds 1/2 tsp


To cook the stir fry, add some fenugreek seeds to the hot mustard oil and as they get aromatic add the chopped ginger garlic, green chillies and the plantain slices as well, in that order...

Stir fry the vegetables till the plantain slices get a bit translucent, add salt and turmeric powder, mix well and then add the chopped fenugreek leaves. Adding some dill leaves makes this stir fry even more flavorful. I have used dill leaves in this stir fry too.

Keep frying the mix till the greens wilt and cling to the plantain slices. The whole cooking process takes about 10 minutes for this quantity...5-7 minutes of frying the plantain slices and then about 3-4 minutes after adding the greens...I like adding the stems of the fenugreek and dill greens too ...more fiber and more flavor too...


Add some black pepper powder and amchoor powder to finish and serve hot with chapatis or as a side dish ...

More recipes with this replacement will be featured here as i have some of them photographed .... enjoy this kele methi ki subzi till then...

Saturday, March 26, 2011

eating broccoli for my breakfast...... do you want to adopt brococli for your daily meal ? Do it now...


Broccoli is not only the dressy cousin of the plain Jane cauliflower , it has some serious credentials to its name . Not only the beta-carotenes and Vit C as great antioxidants , it has good amounts of Vit A , calcium iron and Magnesium . Broccoli contains indoles , which can help inactivate harmful estrogens that can promote the growth of tumors. Another compound sulphoraphane , promotes cells to produce cancer fighting enzymes . ..beta carotene and Vit C are other antioxidants helping fighting the causes of cancer . Apart from it antioxidants help keep you younger too ... No wonder Broccoli is among top 10 super foods...

I was not surprised to learn from my father , that broccoli is being grown and marketed even in small towns and he is getting it quite cheap , the reason being not many people know about this wonder food . Also , many people want to use broccoli in Indian style subzis and fail miserably .Not long ago , even cauliflower came to Indian shores from Europe and we embraced the plain Jane with gusto ... aloo gobi is the quintessential punjabi dish ( remember Bend It Like Beckham? ) ... Gobi manchurian in the south of India is as popular as vadas and idlies.... Broccoli is next to become a hot favorite...


If you are cooking broccoli for the first time , i would strongly recommend just steaming it for a few minutes and eat it as a salad with salt and pepper to taste . I like broccoli this way the most and once you get the taste of broccoli this way you would know what you want to do with this green goddess... Over cooking broccoli is not a good idea for it's nutritional value too...

Many a mornings my breakfast includes two fried eggs ( fried in ghee in a kadai for a nice round shape) and steamed broccoli with salt and pepper...see how i like my yolks runny...


I would strongly recommend not cooking broccoli till mushy as it spoils the taste . Half done or even raw broccoli will be a great idea and pastas and pasta like dishes will be loved by one and all...Some lentil based soups are also great , i have tried many red lentil and mung soups and loved them all . The Indian recipe which suits broccoli is the stuffed paratha ... Garlic loves broccoli and that is something you can use to your benefit...A stir fry with garlic is coming soon on this space ....

I found that including broccoli for breakfasts was way more convenient to me as it doesn't need much processing and saves time ...

Another favorite broccoli breakfast of mine is this one..


Broccoli , carrots and green peas quickly stir fried in ghee or butter (or any oil you prefer) , seasoned with salt and pepper and a few boiled eggs . A quick healthy breakfast...or dinner if you like it that way...

Another broccoli with eggs idea is this yummy omelet . For 2 eggs , 1.25 cup of grated or finely chopped broccoli , 3/4 cup of chopped coriander leaves , some green chillies and salt n pepper . Some grated cheese if you must , i like it without cheese too... Whip everything together and make an omelet like you make any cheese omelet...



We like this omelet as it is most of the times , with any kind of bread or wrapped in a whole wheat roti . This could be a breakfast or even a dinner for those busy days...someone tried this for breakfast today and loved it...

I know this post is going on and on ... I know that you are going to love me for this too...

Here is a step wise recipe for another omelet made the same way with another vegetable we enjoyed one day for a weekend brunch...


A cup of finely grated zucchini (about half a large, 300 gm zucchini) for 2 eggs , salt and pepper and some red chilly powder , i did not use cheese but ad some if you like ... whisk and see the eggs turning green...


Make an omelet and serve wrapped with chapatis ....we loved fresh organic tomatoes on the side....


Healthy food need not be boring ... and macrobiotic doesn't mean only cabbage and apples...

Add some wheat bran to the chapati dough and make it more fiber rich....the fiber coming from vegetables manipulates the Glycemic load of your meal and helps you stay trim ...


Some butter , ghee and egg yolks are not that bad to kick them off your diet , you need some good fats to allow your system to absorb and metabolize those antioxidant vitamins
( fat soluble ones ) ....
Add loads of vegetables to your meals whenever possible ...
Just eat colorful and be merry .....

Friday, March 25, 2011

Red bell pepper salsa....


I am always in for colorful food . Colors in vegetarian food means more vitamins and minerals and red bell peppers are no exceptions . Rich in Vitamns A , B6 , C , E , K and potassium , manganese , thiamine , riboflavin , niacin , folate , pantothenic acid and magnesium , they are a visual treat going down well with your system as well...

Sadly , bell peppers are rare in my kitchen as the husband is allergic to them . I had bought four of them when i spotted very fresh organic produce grown locally... thinking i will cook them for myself .

This is what i did for my breakfast one day . 

Roasted a red bell pepper and a red ripe tomato over flame ... till the skin of both the tomato and bell pepper is charred .


Peeled the skin and chopped both of them in chunks , dunked them both with 2 cloves of garlic , a small red shallot , 1/2 tsp of red chilly flakes , salt to taste and a glug of olive oil .....into my trusted chopper .
A good whiz into the chopper and a luscious red salsa ready to devour...


I had baked fresh whole wheat buns in the night so the breakfast for the husband was fried eggs sandwiched into warm buns ...


And i enjoyed my red bell pepper salsa with these warm buns sans butter ...looking more like paav bhaji but very different flavors...
This can be a nice side dish to any meal of your day or a bread spread if you think like me...high fiber and nutrition packed...Can this be any simple...

Thursday, March 24, 2011

macaroni , cheese and veggies... pasta made healthy.........


It is pasta today ...with all the colorful vegetables.... high fiber , high GI load . Make your pasta healthy and be merry...

Add loads of vegetables to your pasta . All of the vegetables you like . I used french beans , baby corn , carrots and onions . There is some invisible cauliflower too . And i didn't find a person who didn't like it , kids included . One kids was found picking the beans , but then for such a kid you can add peas instead...

ingredients...
...( for 3-4 servings )..

milk 2 cups
quick cooking oats 2 tbsp
grated cauliflowers 1.5 cups
butter 2+2 tsp
garlic 1 tbsp
sliced onions 1 cup
baby corns , carrots , beans sliced 1 cup each( i used a bit more)
boiled macaroni 4 cups
red chilly flakes 2 tsp or to taste
dried oregano 1 tsp or fresh as you like
salt n pepper to taste
cheese about 1.5 cup grated ( i used processed cheese as this is the most common cheese we use in India , use any cheese or a mix of cheese you like)

Let me go step by step with the procedure  ...( for 3-4 servings )..

Mix together 2 cups of milk, 2 tbsp of quick cooking oats , 1.5 cup of grated cauliflowers and give them all a boil . I placed them all in a pyrex bowl and microwaved till it boiled twice .This will make the white sauce...

Cook the macaroni on the side too , all the vegetables and the sauce will be cooked in the meantime...

In the meanwhile heat 2 tsp of butter in a pan and brown the chopped garlic , add the sliced onion and let it get slightly pink in color . Add this to the boiling milk mixture and let it boil once again . I added the onion mix to the milk mix and gave it a boil in the microwave. Add salt and pepper to taste. Add half the cheese before boiling this white sauce...


Now heat 2 tsp of butter again in the same pan and add all the chopped vegetables and toss and fry till everything is glazed and a bit translucent... Add red chilly flakes and dried or fresh herbs of your choice and salt for the vegetables...

Add all these vegetables into the cooking sauce . If you are cooking the white sauce in a pan it will be convenient to transfer it into a baking dish. Mix everything well...


The pasta should be ready by this time , take care that the pasta is al dante ... drain and mix it immediately to this white sauce and vegetable mix...grate cheese over the dish like this...Preheat the oven while you are mixing and grating the cheese..


Now place the dish into the oven ( 200 degree C ) and within 5-7 minutes the top should be brownish...the pasta mix is hot already so it browns really quickly...


Take the dish out , mix the cheese into the pasta if you like this way or serve as it is....i like mixing the cheese into the pasta as i find the browned cheese tastes better mixed up with the moist pasta and vegetables...


Serve hot ...leftovers will be great the next day so you can make some extra if you like...

Another healthy pasta dish can be made if you don't like this large chunks of vegetables into your mac and cheese...I know you are going to love it as i told you i did not find a single person whom didn't like this pasta...

Just make it to suit your palate ...and enjoy...

Tuesday, March 15, 2011

mixed vegetable pulao ...inspired by macrobiotic ways ...


If you think something with rice for a lunch , that too a one dish meal , it becomes challenging as you don't want a high carb meal lulling you to sleep after the meal. One pot rice meals are a great comfort food in my household on the other hand . Many khichdis and tahiris have been devised to include more and more vegetables and proteins . Rice meals need not be carbohydrate heavy , and can be optimized for a medium GI meal ( if not low GI ), more so if you use brown rice .

The first thing to do is chop as many vegetable as you like and as hungry you feel. I used a lot of cauliflowers , peas ,french beans, potatoes , cauliflower and broccoli stems and soy nuggets.

Also the specialty of this vegetable pulao is that the cooked vegetables are almost three times of the cooked rice . It is a light meal and a nice refreshing raita makes it even more healthy. I made a zucchini and onion raita with it , making the meal very low on fats.

ingredients...

cauliflower florets chopped in small pieces 2 cups
cauliflower and broccoli stems chopped in small pieces 2 cups
fresh green peas 2 cups
boiled ( or microwave cooked) soy nuggets 1.5 cup
french beans chopped very finely 1.5 cups
cubed potatoes 2 cups
cooked rice 2 cups ( cooked freshly or leftover)
ghee 1.5 tbsp
finely chopped ginger 2 tbsp
chopped green chillies as per taste
cumin seeds 4 tsp
crushed black peppers 4 tsp
4 pc. of cloves 
2 pc. of green cardamom
1 tsp turmeric powder
salt to taste

preparation...

This pulao is easy to assemble . Stove top cooking is minimal if you cook the rice in the microwave while stir frying the veggies on the gas stove. So while you cook the rice in the MW , heat the ghee in the kadai and start assembling the vegetables for the pulao.

Throw in the cumin seeds first , the whole spices just a few seconds later and then the chopped ginger and the crushed black pepper. Add the potatoes almost immediately after this , as the whole spices are prone to getting charred.

the potatoes are cooked along with a bit of salt so that they get seared as well as take some salt into them , no need to cook them for long if you cut very small pieces of potatoes. Arvind likes big pieces of potatoes in any pulao or tahiri , even i have started liking them this way....they need to be 3/4 done before adding the other vegetables. Add the turmeric powder , mix well .

The beans and the stems of cauliflowers n broccoli go into the cooking mix, after the potatoes are 3/4 done , along with the green peas and the soy nuggets. Peas can be added earlier if they are not tender. Toss the vegetables to sear and let them get glossy , low flame is a must have as there is less ghee being used.


Lastly the cauliflower florets , i like a bit of crunch in them so i add them in the last , some more cooking will be required if you want them mushy. but that is not a good idea as the texture is just great this way . Also , i find the aroma of overcooked cauliflowers a bit offensive. So if you are using cauliflowers for a pulao or tahiri , go by this method.

As the vegetables turn glossy and half done ( the potatoes almost done), pour the cooked rice above them , mix lightly , cover and cook for a couple of minutes. Let it be covered for a while before serving. The time can be used for making a raita to go with the pulao/tahiri ...



The raita i served here is zuchini and onion raita , zucchini can be replaced with cucumbers as we don't get zuchini all year round . I get organic zucchini from a nearby place so i like using it fresh and raw whenever possible.


I like the soy nuggets in such a pulao or tahiri . They soak up the flavors very nicely while all the other vegetables retain some of the bite and their individual flavor. This recipe does not use any onion and garlic , so there is no hassle of peeling and chopping them finely , the flavor of the pulao is mildly spicy with freshness of vegetables.


Sunday, March 13, 2011

three ways with Zucchini raita ...



Nobody seems to like Zucchini . Zucchini  just look beautiful for their bright colour they say . Lauki-Tinda ( bottle guards and round guards ) is for the old and convalescing  , many people believe ...and so is zucchini ...

I am not among those many and i was so happy to hear about a 4 year old girl refusing to eat chicken saying she doesn't eat birds :) How nice is that , this girl picks up broccoli from a pasta dish and says it is so yummy . Her mother is a proud mommy for sure. I like all those vegetables no matter how they look , some of the recent imports ( Zucchini not being an Indian origin vegetable , but now being grown locally) can be easily included in Indian meals as well .

Raita is a yogurt based dish which can be dressed up as a western style dip if using hung curd , or a more runny side dish to go with spicy Indian meals . Raita is supposed to be a cooling side dish to counter the hot n spicy main course dishes . Pachadi is a southern counterpart of the raita and this recipe can be tweaked to make even a pachadi.

I get a few organic vegetable very close by , Zucchini being one of them . Using this fresh and tender vegetable for a raita is the healthiest way it can be savored. I made three versions . The first one is a hung curd recipe resulting into a thicker creamier version which turns greenish with the fresh juices oozing out of the grated zucchini .


Fine grated zucchini is mixed with hung curd and a spice mix made for North Indian raita , some red chilly powder and salt to taste . Some finely chopped onions and coriander leaves are added for the sharp n tangy taste and a bit of crunch . The ratio of grated zucchini , onions and coriander leaves is 2:1:1 .Mix well with required amount of hung curd and it is a nice side dish with anything you can think of. We enjoyed this one with a mildly spiced vegetable pulao . It makes a nice spread for pita breads and whole grain sandwiches , some corn chips would be very nice with this dip if you are entertaining kids ....or for a weekend drink session .


The spice mix is a staple in many North Indian homes for the daily fix of raita or spiced buttermilk . 50 gm of cumin and a generous pinch of asafoetida (hing) is dry roasted in a pan , 50 gm of black peppercorns are added to it , tossed a bit till they all pop ... only some of the pepper corns will pop but the cumin will be popping vigorously. Take them off heat , cool and make a powder and keep in an airtight container. Use as required.

The second recipe involves coarsely grating the zucchini and red onions ..


 Adding some of the raita mix and red chilly powder , some fresh curds 


This is a thinner raita , a healthy light side dish for weight watchers .


The third version of zucchini raita has another aromatic herb added to it making it more delectable....some tomatoes make it even more healthy and beautiful to look at...


Finely grated zucchini , chopped red onions and red tomatoes are mixed with a few chopped coriander leaves and a lot of  basil leaves. The raita spice mix is added and as are some red chilly flakes....salt and pepper to taste and the raita is truly aromatic ...



 Just mix everything together along with some thick and creamy yogurt and serve immediately...


Basil tomatoes and a creamy yogurt , a very aromatic and hearty raita ...........
again this creamy raita could be used a s a dip or spread as required , just keep the seasonings right and everybody will ask for some kind of raita everyday.......

Cucumbers can be used instead of zucchini wherever it cannot be procured , although it is being grown and distributed very well in this part of the world . Cucumbers will be a bit different in taste , just as much as the ridge guard and sponge guard differ in taste and aroma . Minor differences but quite significant....
These recipes are meant for those who want to include this vegetable in their daily diet and are finding it difficult to suit it for Indian kitchens...

Enjoy...



Saturday, March 12, 2011

hummus ....and broccoli ...



Look who is eying the hummus ....the yummy hummus ... mmmm....

Hummus should be the friend of all health conscious people , it has all the goodness of extra virgin olive oil , sesame and garbanzo beans . I always keep a big bowlful of boiled garbanzo beans aside whenever i make chhole . The frozen or refrigerated garbanzo beans come in handy for a healthy quick breakfast of chickpea chaat or a veggie salad with bread kinda meal... I love the garlicky hummus and the buttery texture makes it sure that you don't miss the cheese or butter in your meals/breakfast.


The recipe of hummus is simple and the internet has loads of hummus recipes to choose from , just include it in your repertoire and you will be surprised how a quick breakfast can be so satisfying , and how some boring vegetables ( never are veggies boring for me although) get a nice makeover ....

I do not use tahini sauce for my hummus . I prefer making everything from scratch. So it is some lightly toasted sesame seeds , powdered first in the mixie , lots of garlic and some lemon juice are added along with boiled chickpeas and made into a fine or coarse paste ...the way you like it . With different things i like it differently and sometimes with additives like finely chopped celery ( stalks and leaves ) or roughly chopped spring onions are some of my favorite add ons in a hummus.


The watery liquid in which the chickpeas are boiled may be needed while making the paste so it has to be reserved ...i like my hummus a bit thin....drizzle liberally with extra virgin olive oil and sprinkle some hot red chilly flakes .

For the ingredients ratio ......
a cup of boiled chickpeas , 1 tbsp of sesame seeds , 2 cloves or more of garlic , lemon juice and salt to taste and generous amounts of olive oil and red chilly flakes....as much as you want of anything as the recipe can be customized to your own taste...

Adding whole boiled chickpeas to the hummus is good idea too. I made this salad with lightly steamed broccoli , boiled chickpeas , salt n pepper to taste and a generous amount of Hummus as a dressing ...


 A rich and creamy dressing , a healthy alternative to the usual high trans fat ready made dressings....steamed green beans are another favorite of mine with the freshly made hummus....Arvind likes it with boiled or roasted potatoes too.... whatever you like with hummus , but hummus is the first thing to start liking if you have not yet started with it....many of my real life friends should convert to hummus.....for the daily bread or for the salads...the real life friends are the ones for whom this post is directed to...
are you listening??


Are you soaking the chickpeas now....make it for your salads if you have disliked it with the bread and you will find it awesome... Even with breads it is better with some steamed vegetables .......the way i like....


I can have it as it is ...

Try it with baked corn chips if everything else ( suggested here) has met with a 'shrunk nose' expression...make the hummus ...that is my point and enjoy with anything you fancy.....

Tuesday, March 8, 2011

mushrooms and spinach soup ......khumb palak..



This is one of my favorite soups to have during the winters . Warm and comforting . A creamy flavorful soup made with minimal effort. Even more comforting .

Most interesting is that the soup can be used as a curry for a roti subzi meal , it is just a matter of adjusting the consistency and you have a nice mushrrom palak . The mushroom palak or khumb palak made this way looks similar to palak paneer but he taste is quite different , so it will be a nice change if you are looking for a subzi or curry with the green gravy of spinach puree...

The ingredients are few and so very importantly essential for the recipe......

lots of garlic chopped ( as much as you like)
spinach leaves with soft stems steamed and pureed 
mushrooms sliced 
salt and pepper 
and a few pinches of nutmeg powder , freshly grated over the cooking soup
butter or ghee
fresh cream if you insist ..I suggest you do :-)



Procedure is even more simple.....

Heat the butter in a pan and throw in the chopped garlic , let the garlic brown on low heat.

Add the mushrooms and stir fry . The mushrooms will release a lot of water first and then become shrunk and drier...stir fry till they are shrunk and dryish...

Add the spinach puree , some red chilly powder before adding spinach if you want it hot.
Add salt n pepper as well and let it come to a gentle boil . Add some milk depending on the consistency you want... Grate the nutmeg holding the micro-plane above the pan.Mix well and take the soup off the heat and keep covered for a couple of minutes.

The soup is ready .... under ten minutes...add a bit of cream for garnish . The cream adds a richness and accentuates the flavors of nutmeg. The mushrooms actually bloom into this soup as the minimal aromatic spicing and garlic butter stir frying of the mushrooms makes them incredibly delicious. The creamy spinach comes like a nice foil to the mushrooms.

I had it with a chapati for lunch too , that was without cream version .With added cream the color changes a bit and the flavors improve too.... I added a just a pinch of red chilly powder , do not make this soup any more hot as the mild flavors of nutmeg and garlic butter will be masked by the red chillies...


I made this soup after a long time , actually someone asked for another version of spinach soup ( she had already enjoyed this particular spinach soup posted here) and I typed this mushroom and spinach soup quickly .... in short ................. within an hour there were words like ..... ummm.....yummmyy.....coming up into the chat box .... that is when I decided to make it the very next day.... was craving badly for this ... if only chats could transfer a warming bowl of soup across the wires...sigh!!

Tell me when you try this soup .... do not replace a single ingredient and i know it will be a favorite, bang on...

Enjoy...

Saturday, March 5, 2011

paneer sandwich made for a quick n healthy breakfast; sandwich with a flax meal and whole wheat bread.



If you get good quality whole grain breads around your place it is so much more easy to rustle up the most important meal of the day, the breakfast. These sandwiches are good for dinner too if you are worn out and want a 5 minute solution. I often make extra chapatis and keep them in the fridge for such occasions , a paneer kathi roll saves my life when i am hungry and don't have time to cook. This is all the more important to me because hunger is one big trigger for my migraines ....any body who has the same condition should keep something healthy all the time in the fridge...the basic chapatis can be life savers.

These are my home baked methi ( fenugreek) whole wheat and flax meal  bread slices which i used for the sandwiches here , otherwise a whole wheat chapati would make a nice kathi roll with the simple paneer stuffing. The stuffing is quite easy and quick to rustle up.... 200 gm of paneer is crumbled and mixed with chopped onions , green chillies and chopped coriander leaves , mixed together with salt and pepper to taste... this quantity will be enough for 4 to 5 servings.


I prefer using a lot of onion in this mixture and a lot of chopped green chillies too , the motive behind this is basically making the fiber content , as well as the mineral and vitamin content higher for this stuffing . So using less pungent varieties of onion will be sensible . I use the large variety of green chillies( the variety i used is called Bangalore torpedo) , just because they are very mildly hot and i can add a lot in the recipe. Using green bell peppers will be a good idea too , i never use bell peppers unless i am cooking just for myself. The husband is allergic to bell peppers.


Just as you mix the paneer with other ingredients , smother a generous amount of the mixture to one bread , cover with the other slice and grill as convenient to you. I grill such sandwiches on lightly greased pan.


The bread has a nice taste of fenugreek , ajwain and red chilly flakes , a pleasantly herbed bread with a nutty taste of whole wheat ( so different from the white flour breads ) . The bread actually makes this sandwich very very good.

If you want to bake a fenugreek bread at home it is nothing technical . Fenugreek leaves , ajwain seeds , red chilly flakes and a bit of salt n pepper are added to the bread dough before the final rise . The finished bread has a lot of aroma of the herbs used and is very very flavorful .

We like a tall glass of buttermilk with this particular sandwich . One reason is that we like it with buttermilk or salted lassi , the other being, plain milk is not advised to be consumed along with any king of cheese, curd or curdled milk, according to the principles of Ayurveda.


Edited to add the links for basic bread making posts on this blog, as requested by some readers...

frugal basics of bread baking in Indian kitchens, using whole wheat ...

Breads and more...

Some more homemade breads...

Quick yeasted flat bread (focaccia) on a griddle