Crusty Oats & whole wheat herbed Buns (Eggless)

Hello everyone, today I have got one of my trial recipe which came out perfect in one go and very much appreciated by my husband too. These days in CAL (Chef at Large) we all have a yeast mania, and our groupmates are playing with it and preparing various kinds of yummilicious breads. So just thought to do an experiment and viola!!!! it knocked quite well. 

 

These are the crusty buns which I made up with oats flour, combining it with whole wheat and plain flour (for gluten). They have a hard crust outside and soft inside. Also I added some herbs which took them to a next level. 

I served them with Tomato,carrot & coriander soup and couscous salad, believe me it was an out of world kind of lunch. They are so delicious that will be very often now made at our place. So lets look into the ingredients following the method.

Ingredients :

• Strong whole wheat flour : 1 + 1/2 cups (Strong means that it should have a high protein content approx 13-15 gms) If not available then use normal chapati flour.
• Plain flour/All purpose flour/Maida : 1 cup
• Oats flour : 1 cup (Grind quick/old fashioned oats)
• Dry active Yeast : 1 tbsp
• Sugar : 1 tsp
• Salt : 1 tsp
• Olive/veg oil : 3 tbsps
• Garlic powder : 1 + 1/2 tsps (If not available, then use 1 tsp of freshly grated garlic)
• Italian mixed herbs : 1 tbsp
• Lukewarm Milk : 1/2 cup + 3 tbsps for milk wash
• Lukewarm Water : 1/2 cup 
• Sesame seed : 1 tbsp (optional)
• Butter : 1 tbsp 

Method :

• Combine together yeast, Lukewarm water and sugar in a bowl, stir and keep aside for 10-15 minutes or until it starts to froth.
  
  

  
• In another mixing bowl, mix together oats flour, whole wheat flour, all purpose flour, herbs, garlic powder and salt.
• Pour in the yeast mixture and try to combine, add little by little warm milk  and make a sticky dough. This is how the dough should look like as in the picture. 
  
• Apply a little oil over the palms and take out the entire dough over the working surface. Knead for 7-10 minutes. You can use oil rather than using dry flour if its sticking a lot. After sometime you will see that it has formed up with gluten which results into a soft dough (it will be sticky at this stage well, but that's absolutely fine)
• Place the dough in a large greased bowl and brush the top with oil, cover with a kitchen towel and leave aside to rise in a warm place until doubled in volume. The best place I find is my oven keeping its light on (for about 1-1 1/2 hours).
• Once risen punch down the dough and divide this into 8 equal parts and shape them into smooth flat balls. The texture will not be very smooth.
• Place them onto a lightly greased baking tray lined with aluminum foil. Cover & leave in a warm place until doubled in volume.
• Once done brush them with milk wash and apply sesame seeds.
  
• Preheat oven to 190 ° C  and put a pan/tray filled with boiling water on the lower rack (For steam in the oven). Bake the buns for about 25-30 minutes or until the tops are lightly browned.
• Take out from the oven and apply butter, keep them onto the cooling rack and they are done.

Tips :

• Be patient while frothing the yeast and also proofing the dough.
• Adding herbs & garlic is optional or you can add the flavours of your choice.
• Don't apply a lot of dry flour while kneading the dough, this may lead to dense buns. 

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka
 

Thanks & Happy Baking
Priyanka

Avocado Patty Burgers (Eggless/with egg - both the recipes)

These days most of us wants to live their lives on a healthy platform. Everyone wants to be fit and honestly speaking one has to. I am on the same track even :))). I always avoid eating burgers, though I just love them. Sacrificing them is a big task :((( What if you find Health and taste together ???

One morning I had wheat buns with me. Some avocados, eggs, about to make salad. But suddenly I thought to make avocados and egg Patty burger. Sounds a bit different and unusual but trust me guys its full of taste. Once you start preparing them you will forget those fried aloo/chicken pattice. They are very easy to make with very little ingredients. As avocado have a very bland taste hence they can be mixed very well with others for a nicer taste. 

I usually purchase avocados and keep them for 2-3 days. Once they are perfectly ripped I use them for making salads or Mexican Guacamole.  But this time I incorporated it with some eggs and made burger Patty for it. And guess what it was a super duper hit in my house. Avocados have many health benefits, few of them are -

• Lowers cholesterol levels and maintaining a healthy heart.
• Controls blood pressure
• Regulates the blood sugar levels 
• My fav-Anti-aging properties 
• It protect against cancer 
• Has lots of goodness for Skin 
• Gives lot of energy 

I prepared it with eggs but it can also be very well prepared without them. So here I am posting both the versions :)))))

For the whole wheat buns please visit the mentioned link - Whole wheat seeded buns

Ingredients for the Patty with egg :

• Avocado - 1 nos
• Hard boiled egg - 1 nos
• Corn flour - 1/2 tbsp
• Semolina/Rava - 1 tbsp
• Garlic powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Salt - 1/4 tsp (adjust as per the taste)
• Oil - 1/2 tsp 

 Ingredients for Assembling burger :

• Wheat buns - 1 nos
• Ice burg lettuce leaves - few
• Sliced tomatoes
• Sliced Onions (optional)
• Some low fat spread - I used hung curd with little salt & pepper as a spread

Method :

Making Patty

• Slit the avocado in between and take out the seed. Now with the help of a spoon scrape out its pulp leaving the skin.
• In a bowl mash it and add finely chopped egg
• Add rest of the ingredients - salt, garlic powder, chili powder, semolina and cornflour and mix well. Give it a minute, let semolina absorb some moisture.
• Apply some water on the palms and try to make out a Patty (size depends as per your choice). It will be a bit sticky but no worries.
  
• Immediately put it on a hot pan and drizzle some oil. Cook for a couple of minutes on medium flame and then turn lightly and then again cook.

Assembling the burger :

Slit the bun in to two. Keep it on the same pan without any oil, and slightly warm them up.

Apply spread on the bun, put lettuce leaves, then Pattie, then tomatoes/onions and cover it with the other part of the bun. And your burger is ready.

For the Eggless version, instead of egg simply mix a small sized boiled potato to it and rest of the ingredients & method will be same :)))

Enjoy your yummy Breakfasts !!!!!

Thanks n Happy Cooking 
Priyanka :)

Whole wheat seaded buns/Dinner rolls (Eggless)

"Baking is a wonderful aspect of cooking" I realized this when I started baking breads. Baking any kind of a bread gives so much of pleasure and satisfaction that can't be explained in few words. Baking bread fills your kitchen with a lovely aroma. I felt that I am standing on my favorite bakery in Bangalore :))))

Never ever thought that baking buns at home will be so easy. Yes, you read right :). Beside being easy they are healthy and full of Nutrients. They are supersoft and light. They can be well served in your breakfast with butter/Jam or as your meal rolls even. You can use them for making burgers even. I love to have them when they are little warm and believe me you won't need even butter :). Many people think that baking bread with whole wheat flour will result in a dense bread, but after baking these buns I think its not true. I would say obviously they can't be compared with plain flour buns but yes they are no where less than them even. The other best part of them - that they are eggless. Few bakers add eggs to the whole wheat breads to make them soft. You can make them small or large it depends on you. So without wasting much of the time, lets quickly see the ingredients followed by the method.

 Ingredients :

• Strong whole wheat flour : 1 1/4 cups (Strong means that it should have a high protein content approx 13-15 gms)
• Plain flour/All purpose flour/Maida : 3/4 cup
• Seeds : 1/4 cup (I used sunflower seeds, you can use any of your own choice)
• Yeast : 2 tsps
• Sugar : 1 tsp
• Salt : 3/4 tsp
• Olive/veg oil : 2 tbsps
• Milk : 3/4 cup (has to be luke warm) + 2 tbsps for milk wash
• Water : 1/2 cup (Its quantity will depend on the dough. We need to keep it a bit sticky)

Method :

• Combine together yeast, luke warm milk and sugar in a bowl, stir slighly and keep aside for 10-15 minutes or until it starts to froth.
• In another mixing bowl, mix together whole wheat flour, all purpose flour, seeds and salt.
• Pour in the yeast mixture and try to combine, add little by little warm water and make your dough a sticky dough. This is how the dough should look like as in the picture. 
• Apply a little oil over the palms and take out the entire dough over the working surface.
  Knead knead and just knead for 7-10 minutes. You can use oil rather than using dry flour. After sometime you will see that it has formed up with gluten which results into a soft dough (it will be sticky at this stage well, but that's absolutely fine)
• Place the dough in a large greased bowl and brush the top with oil,cover with a kitchen towel and leave aside to rise in a warm place until doubled in volume. The best place I find is my oven keeping its light on (for about 1-1 1/2 hours).
• Once risen punch down the dough and divide this into 6 equal parts and shape them into smooth balls.
• Place them onto a lightly greased baking tray dusted with corn meal or semolina. Again leave in a warm place until doubled in volume.
• Once done brush them with milk wash.
• Preheat oven to 200 ° C and bake the buns for about 25-30 minutes or until the tops are lightly browned. If you feel that the buns are becoming over brown then cover them with aluminum foil and let them bake.
• Once 90% done, once again apply some more milk wash.
• Take out from the oven, keep them onto the cooling rack and they are done.

Note : Adding seeds is not a compulsion, it depends on you.

             Keep the dough sticky and knead well. 

             Have patience while they are kept for rising :)))

Thanks n Happy Baking

Priyanka :)