Homemade Healthy Whole wheat and oats burger buns

Really simple, step by step instruction on how to make Homemade healthy whole wheat oats burger buns.These are a wonderful snack for children.

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Hello, fellow bakers, moms and dads. Today I want to share a really simple, step by step recipe. Here are  instructions on how to make Home made healthy whole wheat and oats burger buns. These are soft and a little dense but wonderful to make burgers for a party or a trip.

Really simple, step by step instruction on how to make Homemade healthy wholewheat and oats burger buns.These are soft and little dense but wonderful to make burgers for a party or a trip[

I love breads and that is quite evident with me baking breads for us and for friends through out the week. Generally I just use all-purpose flour or maida for breads. Of late I am trying my hand at replacing maida with other flours such as rye, ragi, whole wheat and oats.

Different flours result in different texture and a very different taste. Experimentation will mean multiple recipes and that means lots of permutations and combination of ingredients. This just opens the doors to so many recipes ! (Phew that was a long sentence :D)

This is a recipe I made for friends and this was also my first use of 100% whole wheat and oats as a combination to make burger buns. I am yet to get them soft like buns made with maida but this is definitely a step in the right direction.

So here is my step towards healthy baking: Home made healthy whole wheat and oats burger buns !

If Healthy baking is your cup of tea, you’d love this recipe for Raisin and Walnut Bread loaf.

Umm, just the sound of it makes your mouth water, right?

Print Recipe
Homemade Healthy Whole wheat and oats burger buns
Prep Time 30 mins
Cook Time 25-20 mins
Passive Time 1.5 hours
Servings
buns
Ingredients
Prep Time 30 mins
Cook Time 25-20 mins
Passive Time 1.5 hours
Servings
buns
Ingredients
Instructions
  1. Sieve both the flours and set aside in a bowl.
  2. Set aside all the other ingredients in individual bowls before starting.
  3. In a large mixing bowl, add the yeast, sugar, flours, eggs, salt and warm milk and start kneading ( alternatively one can add all the ingredients to a stand mixer, attach the dough hook and start kneading)
  4. Knead the dough just till all the ingredients come together (Over kneading increases the gluten in the dough and the buns become dense after baking)
  5. Grease another large mixing bowl with little oil and lay the dough into that.
  6. Cover the dough with cling film or a plate and let it rest for 45 minutes to 1 hour ( or till the dough doubles in size).
  7. Remove the plate / cling film, punch down the dough and knead a little a bit.
  8. Portion out the dough into small balls and set aside ( i weighed each ball to approximately 70 - 75 gms)
  9. Grease a baking tray and set aside.
  10. Tighten by rolling each ball between your palms and tucking the skin / edges to get a smooth skin on top.
  11. Roll all the dough balls and place them slowly on the baking tray ( leave at least 1 inch space between each ball).
  12. Cover with a wet towel or cling film and let it rise for another 30 minutes ( till the dough balls double in size).
  13. While the dough balls are resting pre-heat the oven to 200 degree C.
  14. Once the dough balls rise, remove the cling film, apply egg wash using a brush and sprinkle sesame seeds on them.
  15. Bake the buns in the oven for 15-20 minutes or till it turns golden brown in colour.
  16. Once baked remove the buns and set aside for 5 minutes ( always wear mittens while removing anything hot from the oven). Apply butter on top of the buns while they are hot.
  17. Remove the buns from the tray and set aside on a wire mesh to cool.( cover them with a dry towel so that the top does not dry out)
  18. Use them to make burgers or have them as is !!!
Recipe Notes

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Healthy Instant Ragi and Oats Dosa

This delicious Oats and Finger Millet Dosa is both easy to make and so healthy to eat!

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Breakfast is my favorite meal of the day, but every now and then, I wish for a recipe which is healthy, made easily and is not time consuming. This dosa was made by adding things already available in my pantry and voila we had a healthy instant Ragi Oats dosa recipe.

Breakfast is my favorite meal of the day, but every now and then, i wish for a recipe which is healthy, made easily and is not time consuming. This dosa was made by adding things already available in my pantry and voila we had a healthy instant ragi oats dosa recipe

My family (which is quite small and includes hubby and daughter), love having a heavy breakfast. Most days we have bread and omelette or some kind of dosa. Dosa in any form is a big hit in our house. Masala dosa, plain dosa, adai, vegetable dosas. As you can see, we are big freaks when it comes to dosa.

Recently we went to my cousin’s place for the weekend; by the time we came back home it was too late in the night and I could not really decide on what I would make for breakfast.

Morning came and I just opened my pantry and fridge and decided to make something instant but homemade but healthy…well that’s quite a challenge when you don’t have time on hand and you have a cranky 4 year old who wants to eat cheese right at that moment !

Anyway, long story short, this dosa was literally made using items in my pantry on a Monday morning and in a hurry. So it is easy and it is simple to make – A healthy Instant Ragi and Oats Dosa.

Why Healthy Instant Ragi Oats Dosa ?

Having been in Karnataka for more than 12 years, Ragi is a staple in our food. Ragi or Ragi flour is very good for our health – it helps control diabetes, helps with weight loss. It is also loaded with calcium, but more than anything , it makes up for a very versatile ingredient.

Oats on the other hand just like ragi flour is gluten free and  loaded with vitamins, minerals and fibre. Bringing these two together in one recipe is an ideal way to get loads of goodness in our diet

This Healthy Instant Ragi and Oats Dosa can be paired with any spicy chutney or podi of your choice.

Don’t miss my other healthy breakfast recipe: Home Made Whole Wheat & Oats Burger Buns 

Print Recipe
Healthy Instant Ragi and Oats Dosa
Healthy Instant Ragi and Oats dosa
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Mix all the dry ingredients in a big bowl and keep aside
  2. In a food processor / mixie, grind green chillies, ginger and jeera to fine paste
  3. Add the curd and green chilly mixture to the dry ingredients and mix well to form a thick batter.
  4. Add a little water to the thick batter to get dosa pouring consistency and leave it for 10 minutes.
  5. Make dosas with this batter on a hot tawa and serve with chutneys or molagai podi (gun powdwer)
Recipe Notes

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Eggless healthy yogurt low fat cheese cake

Cheesecake…hmmm…when you think about this desert….what do you remember…the rich and soft cheese, the biscuity layer at the bottom and most of all a melt in your mouth desert.

Well this is an interesting and healthy take on the traditional cheese cake…sinfully delicious and yet very healthy

 

Print Recipe
Eggless healthy yogurt low fat cheese cake
Course Desert
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 5 hours
Servings
people
Ingredients
Course Desert
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 5 hours
Servings
people
Ingredients
Instructions
  1. Pour the thick curd in a thin muslin / cotton cloth, tie the cloth and allow excess water to drain from the curd into a vessel (overnight)
  2. In a bowl, add the melted butter and crushed biscuits and mix them well. 3) Take a 9 inch pie tin with removable base and line the base with the biscuit mixture. 5) Leave the pie tin inside the fridge for atleast 30 mins. 6) In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness). 7) Mix the gelatin and water and heat the mixture till gelatin dissolves in the water. 8) Once the gelatin mixture is cooled, add to the yogurt mixture and mix well. 9) Pour the yogurt and gelatin mixture to the biscuit lined pie tin. 10) Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets. 11) Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake. 12) Serve with fresh fruits
  3. Take a 9 inch pie tin with removable base and line the base with the biscuit mixture.
  4. Leave the pie tin inside the fridge for atleast 30 mins.
  5. In another bowl, mix the hung curd ( drained curd), sugar and whipped cream and set aside ( If required, one can add honey to increase sweetness).
  6. Mix the gelatin and water and heat the mixture till gelatin dissolves in the water.
  7. Once the gelatin mixture is cooled, add to the yogurt mixture and mix well.
  8. Pour the yogurt and gelatin mixture to the biscuit lined pie tin.
  9. Keep the pie tin inside the fridge for atleast 4 hours or till the yogurt mixture sets.
  10. Once the yogurt mix sets, pop the base out from the sides and slice the cheese cake.
  11. Serve with fresh fruits
Recipe Notes

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Basale soppu (Vine spinach) Raita

One of my favourite greens is Basale soppu or Malabar spinach. Like many greens it is good source of iron. Over and above that, it is also high in Vitamin A & C and also in iron and calcium. Knowing all of this, aren’t you keen to make this spinach raita recipe at home?

Here is a recipe that my friend Mangalam shared. It has two ingredients which I absolutely lov: curd and garlic. Yum!

Print Recipe
Basale soppu (Vine spinach) Raita
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 1. Wash the leaves thoroughly and chop it finely. 2. Cook / blanch the leaves and set aside. 3. Grind coconut, jeera and chillies to a fine paste. 4. In a vessel take oil, add the garlic and saute till it the garlic is cooked and it has a light golden colour. 5. In a serving bowl, mix the cooked leaves, salt, coconut mixture and curd. 6. Add the tempering and mix well. 7. This raita goes well with rice and rotis.

A new year resolution and a bread !!!

I have not written for such a long time and so to ensure that i do keep writing and posting here,  i have decided to blog or post a recipe fromthe many sites / blogs that i follow on a regular basis.  So here goes…the first blog for 2014 and it has to be a bread.

I have been wanting to make this for such a long time…this is a recipe that i followed from Aparna’s  –  http://www.mydiversekitchen.com/  .

Here is something about Bialys  – ” Bialy, a Yiddish word short for bialystoker kuchen, from Bialystok, a city in Poland, is a small roll that is a traditional dish in Polish cuisine. A traditional bialy, or cebularz as it is known in Poland, has a diameter of up to 15 cm (6 inches) and is a chewy yeasty roll similar to a Bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds or bread crumbs.”

Print Recipe
A new year resolution and a bread
Prep Time 2 hours
Cook Time 20 minutes
Servings
Nos
Ingredients
Prep Time 2 hours
Cook Time 20 minutes
Servings
Nos
Ingredients
Instructions
  1. Preheat the oven to 230 degree
  2. Measure all the ingredients and set aside.
  3. Take the yeast, sugar and 40 – 50 ml of the measured water in bowl and let it sit for a min or so (till we see little bubbles forming)
  4. Sieve the maida on the platform, add the yeast & sugar solution to it and start kneading.
  5. Add the salt and continue kneading.
  6. Add water little by little and knead till the dough becomes a thick mass.
  7. Continue kneading and add water little by little till the dough becomes nice and soft and spongy.
  8. At this stage, place the soft dough inside or under a bigger vessel and let it rest for an hour or so/ till the dough doubles in size.
  9. Once the dough is rested, knock out or remove the air in dough by flattening the dough with hand.
  10. Roll the dough into a thick sausage and cut 8 equal portions and set aside.
  11. Make balls / rolls of the 8 portions and lay them on a greased baking tray.
  12. Cover the balls / rolls with cloth and let them double in size.
  13. Heat oil in a pan and add the onions to it
  14. Saute the onions on low heat till they caremelize and have a nice brown colour to them and then add rosemary to it.
Dough
  1. When rolls are ready, pick one at a time and make a dent in the centre and keep widening the centre from the inside..all the while keeping in mind that the edges should not be flattened (Once this is done, one should have a bialy of roughly 4 - 5 inches in diameter in which the centre is almost 3 inches in diameter).
  2. Fill the centre with onion filling and set it back on the greased baking tray.
  3. Repeat this with all the rolls.
  4. Brush the edges of the rolls with milk and sprinke with poppy seeds.
  5. Bake the bialys in the preheated oven at 230 deg C for 15 min or till they get a golden colour on the edges.
  6. Serve these chewy bread warm as a snack or as an accompaniment with soup.