Lunch Ideas - Creating Balanced Vegetarian Meals

CVmam,

this particular post is for you. one for the wheat rava, and another for inspiring me to check out wheat grass following your query on if we can sprout wheat berries.

wheat grass the amazing wonderfood, and i have been so hesitant to give it a try owning to chennai heat and my apprehension of killing plants .

i think it was you who pushed me to give it a try.and i wanted to try and then post. no point in copying from the net. as this thread is about honest day to day applications and experiments done by all of us.
the answer to your query. yes wheat berries the regular ones (works best when they are good quality) can be sprouted. you soak them. then take them in a cloth. keep sprinking water.. they sprout in a day-1.5days.

if you want to grow wheat grass, plant the sprouts..( my son is now worried and does not want them to grow..) already they feel that they are being fed too many juices...lol.

 

no..the colors are a little different. the broken wheat is something not sold everywhere. they look more like samba, but are paler and not regular size. i use them for idlis, adai and dosa. more glutenous than bulgur is my opinion.

my ds is not sweet. his frustration over his mom's pouring arugampul, tulsi juice down his throat 3 times in the week..

 

satchi, here you go.

I follow chitvish mam's bun recipe.(dilkush bun recipes) regularly but i tweaked it with multigrain and my oil preference. from last year have been trying with this amazing technique that was shared with me by a friend . she vouches by the tanghzong method and i am now a fan of it. i am still a veg person. i wash my bun with a milk+oil wash,instead of the egg wash.
Japanese Style Bacon and Cheese Bread (Tangzhong Method I am amazed at her versatility..and i use my hands for making the dough unlike her with the bread maker.

and multigrain atta maynot give me that exact spongy texture but it still makes it drool worthy for my kids.

 

Mahe i know abhising bakes without oven. i think with a toaster.(?). of baking on a .cooker maynot do justice to the bun..but why not give a try with small amount..check this video https://www.youtube.com/watch?v=8LMv8Cz2jIQ. i have not done it, but no harm in trying..but use a old cooker and less quantity. nothing will happen to the dough. if it does not come out well as buns, you can always roll out naans ...

 

nothing about violating the thread. as a ex-mod, as long as it does not go into personal details, chatting or digressing so as to hurt another person or more..there is nothing wrong.

regarding ragi murukku. there are many methods to do it. the one i do frequently is this one. you can follow the same for wheat flour/multigrain flour too.

1 cup - ragi flour
1/4 cup - roasted gram flour.
1/4(+/-) spoon-chilli powder
1 tsp - sesame seeds
pinch of hing
1/2 (+/-)tsp -salt
Oil to fry.

steam the flour in a cloth bundle. place the cup of ragi flour in a nice clean cotton cloth. tie it into a potli. now place this in a steamer. if you don't have one..keep it in the rice cooking bowl of your pc. and steam it for 5 minutes. cool it. now sieve it.

powder the roasted gram dal. sieve it.

now in a bowl add the ragi, roasted gram dal powder,add chilli powder, salt, hing, sesame seeds and mix it dry. pour the oil in a pan and heat.

now add a spoon or more of the hot oil into the dough and add water and mix into a nice dough just like regular murukku dough.

press it through the mould. the first one you need to do it cautiously. if you leave it for a few seconds more it becomes too hard and a slight bitter tastes comes up.
the trick to know it is cooked well is the nice clang sound that comes when you take it out on to the plate..not too smoking oil will not help.


Notes : to balance the taste of excess ragi (some feel it tends to be a little bitter) add 1/2 cup of rice flour. and increase the roasted gram flour to 1/3cup.

you can add garlic to the same.

you like the urad flavor in your murukku, you need to dry roast 2tblsp of urad till it is golden color and also emanates nice smell. cool and powder fine. sieve.
now reduce the roasted gram dal by 1/2 or take equal parts of roasted gram and urad dal flour.

you can even roast the flour. but i feel steaming is better.. i steam for kambhu, wheat flour murukku too..


try it.