LAPSI (bulgur wheat) BREAD RECIPE | No Yeast | Wheat Bread | Not Just Curryy
Recipe -
250 grams lapsi (bulgur wheat)
200 ml dahi (yogurt)
Mix and let rest for 2 hours
Grind the mixture with -
1 tablespoon oil
1 teaspoon sugar
1/3rd cup milk
3/4th teaspoon salt
Transfer the batter to a mixing bowl, if the batter is too dry, add water to adjust consistency
Then add-
1/2 teaspoon baking powder
1/4th teaspoon baking soda
1/2 teaspoon fruit salt (eno)
1 teaspoon oil (on the fruit salt)
OR
1 tablespoon lemon juice
Mix and transfer to baking tray (greased with oil)
Sprinkle some flour on the greased tray then bake.
Once the bread is baked, cover with wet cloth for 1.5-2 hours before slicing.
TIP- The bread paired very well with pesto
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#indianfoodmadeeasy #foodzeee #healthybreadrecipe #healthybreads #bulgurwheat #foodcreators #foodcreator #indianfoodbloggers #indianmeals #homemadebreads #daliyabread #snackfood #gharkakhana #notjustcurryy
How To Make Jollof Coconut Bulgur | Bulgur Wheat Recipe
This Bulgur Wheat Recipe is an all time favourite, it's Jollof, it has a Coconut flavor and has Shrimps so it's one big flavorful party going on, LOL. It's actually a Coconut Shrimp Jollof Bulgur Recipe with intense and rich flavors. The addition of Nutmeg adds an earthy, fresh vibe that you're going to love.
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Butternut Squash Bulgur Wheat Loaf
Butternut Squash Bulgur Wheat Loaf is a simple but delicious recipe idea that is easy to prepare, and meets our dietary requirements. You can try it with other vegetables of your choice, such as ripe or unripe plantain. #WeLikeOlyke olykefoods.com #recipes #bulgur #butternut #diet
Ingredients
• 320 g butternut squash peeled, coarsely grated
• 2/3 cup raw bulgur wheat plus 2/3 cup boiling water for rehydrating it
• 2/3 cup approx. 70g cheddar cheese, coarsely grated
• 1 garlic clove finely chopped
• 1/2 teaspoon onion granules
• 2 tablespoons olive oil plus a little more for greasing the tin
• 1 teaspoon fine sea salt plenty of pepper
• Lemon zest for garnish optional
Instructions
1. Place the bulgur wheat in a bowl, add 2/3 cup boiling water and leave to stand, covered, for 15-20 minutes.
2. Preheat the oven to 375 F/ 190 C/ gas mark 5. Grease a medium size loaf tin with a little oil and line with non-stick baking paper. Set aside.
3. In a large bowl combine the butternut squash, cheddar, garlic, onion granules, oil, salt and pepper and bulgur (once it's cooled down a little). Stir thoroughly. Tip into the baking tin, press down to make the loaf more solid, drizzle with a little oil and bake for 40 minutes.
4. Remove from the oven and leave in the tin for 5 minutes. Lift from the tin and place on a large plate. Serve sliced, sprinkled with some lemon zest and a drizzle of olive oil.
Have you tried bulgur and yeast together ???? You will be amazed by its taste
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