Cracked Wheat (Daliya/Bulgur) Salad - Healthy Indian Food Recipes | Show Me The Curry
If you're running out of healthy and satisfying lunch ideas, try this delicious Cracked Wheat (Daliya/Dalia) Salad. Don't let the term salad fool you. This hearty bulgur/bulgar recipe will keep your tummy happy for a while. Enjoy!
+++++++++++++++++
+++++++++++++++++++++++++
Check our Website :
++++++++++++++++++++++++++
Check our YouTube Channel:
+++++++++++++++++++++++++
Connect with us on Social Media:
Facebook:
Twitter:
Instagram:
Pinterest:
What is bulgar bulgur, how to cook cracked wheat, how to make daliya, hearty salad recipes, potluck or office party ideas, make ahead lunch recipes.
Super crispy keto 5 seeds crackers | keto vegan gluten-free
These crackers are wonderfully crispy and are packed with nutrients and wholesome goodness. Enjoy as the are or topped with vegan cheese and spreads. A great way to start a day or as a snack!
You can support the channel by buying me a coffee (or join the membership). I sincerely thank you for your support.
Find products/equipment I use for my recipes:
My Amazon shop UK:
My Amazon shop US :
Follow me on
Instagram:
Facebook:
Keto snacks:
Keto breakfast:
INGREDIENTS
---------------------
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 cup white sesames
1/4 cup black sesames
2 tbsp psyllium husk powder
(or 4 tbsp ground flaxseed)
(or 4 tbsp ground chia seed)
1 tsp coarse sea salt (adjust to your taste)
2 tsp dried oregano (or other herbs of your choice)
½ cup cold water
DIRECTIONS
------------------
1. Mix the seeds, psyllium husk powder, dried herb and salt together in a bowl.
2. Add in the water and mix everything well. Leave to rest for 15-20mins.
3. Spread the seed mixture on an ungreased baking tray (regular cracker thickness). Note: if the mixture still feels too loose at this stage, sprinkle a small amount of psyllium husk powder)
4. Bake in a 150C/300F preheated oven for 30-35 mins (or till crispy). Option to cut crackers half way into the baking time while the mixture is still slightly soft (10-15 mark).
5. Leave to cool for a few minutes and enjoy.
AVOCADO SPREAD
-----------------------
Chopped avocado
Vegan mayo (or vegan yoghurt)
A drizzle of extra virgin olive oil
Salt to season
Mix all ingredients together and that’s it!
#KetCrackers
#KetoVeganRecipes
#VGlutenFreeRecipes
NEVER WASTE leftover rice again with this recipe! ????????SO DELICIOUS❗
NEVER WASTE leftover rice again with this recipe! ???????? SO DELICIOUS❗
It's so easy, healthy and delicious that I cook it really often! Incredible rice pizza recipe that you will enjoy! I make it very often for my kids because they love it so much. Very easy to make, so everyone can make it.
A bowl of leftover rice 250g
2 eggs
1 green onion 15g
1 tomato
50g cheese
salt to taste
black pepper to taste
some oil
My dear friends, if you liked this video, you can help me grow my channel:
Please like the video! ???? - It will help the growth of my channel.
Write a comment or ask me a question about my recipe. I will be more than happy to answer you.
You can also share this video with your friends on Facebook, Twitter, and Instagram to let them know about this amazing recipe!
Subscribe to my channel, and make sure to hit the notifications bell to not miss new videos with quick and tasty recipes!
Thanks for watching this video!
***Cooking gears I used in all my videos***
US:
Canada:
*** SUBSCRIBE ***
to my YouTube Channels for more videos and click the bell so you will not miss any of my videos:
*** FOLLOW MY PAGE ***
Instagram:
Facebook:
Twitter:
How to make WELSH RAREBIT on a delicious cracked BLACK PEPPER BREAD | BEST Welsh rarebit recipe EVER
Thanks to Kleo, one of our loyal subscribers for the suggestion to make Welsh Rarebit.
What a great idea! If you have never tasted this, then you should because it is amazing.
Welsh rarebit is a traditional British dish from days gone by – originally form the 18th century. It is a savoury, kind of spread, made of melted cheese and other delicious flavours. It is melted onto bread and eaten hot. It is so moreish you will not be able to resist it. There are many ways to make this however, this is my favourite welsh rarebit recipe. In this video I have also shown you ways to take it up a notch by making this delicious black pepper bread to go with it. This black pepper bread recipe is so easy and it goes so well with the welsh rarebit.
Ingredients:
Welsh rarebit
• 30gms of butter
• 30gms of plain flour
• 1 teaspoon English mustard powder
• 1 teaspoon cayenne pepper
• 50 mls Worcestershire sauce
• 100 mls of Guinness
• 400 gms of strong mature cheddar cheese (grated)
• 1 teaspoon smoked paprika
Black Pepper Bread
• 500 gms strong flour
• 20 gms of cracked black pepper
• 50 mls of olive oil
• 350 mls of water
• 30 gms of dried yeast
• 1 egg
Serves 6
Please have a look at our journey from Café Owners to Creators on Patreon. If you would like to become a Patron, we would appreciate all the help that will allow us to continue to bring you better and better content
The Red Chef recommends :
Induction Plate
AUS:
US:
Cast iron pan
AUS:
US:
Leave a comment below if you have any questions or want to see any specific recipes.
Please don't forget to SUBSCRIBE, like and hit the bell icon :-)
Happy cooking!
Let's Connect:
Instagram =
Facebook =
Website =
Pinterest =
Music by : bensbound.com
Business contact email : admin@thegloballocal.com.au
Disclaimer:
This video and description contain affiliate links, which means that if you click on one of the product links and make a purchase, we will receive a small commission. This helps to support the channel and allows us to continue to make videos like this.
Homemade Dutch Oven Bread
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Sunglass
Licensed via Warner Chappell Production Music Inc.
Created by
Salami Bread - How to Make a Stuffed Bread Recipe
Learn how to make Salami Bread! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Salami Bread recipe!