Homemade Bread, Simple Easy Steps. Buttery Soft & Delicious!
This bread recipe is buttery, super soft and absolutely tasty!
Ingredients
4 cups (all purpose flour or baking flour)
2 tablespoons cooking oil
2 tablespoons sugar
1-2 tablespoons butter
1 teaspoon salt
2 tablespoons instant yeast (1 pack, 11grams)
1 cup warm water
1/2 cup milk ( milk of your choice) optional
To your mixing container, add 1 cup warm water, 1/2 cup milk, 2 tbsp instant yeast, 2 tablespoons sugar, 2 tablespoons cooking oil, 1 tsp salt. Give that a mix.
Add flour gradually, 1 cup at a time, mixing mixture with a spoon until you have a sticky dough ball.
Now start kneading with your hands, knead for about 3 minutes, then add butter in, knead for another 2 minutes
If at anytime the dough becomes too sticky, dust some flour on and continue kneading until dough is soft and smooth.
Cover with plastic wrap for about 30 minutes or until dough rise, double in size
Dust a clean surface and place dough, cut in half and shape dough to the size of your baking container.
Place dough in grease baking container, cover with plastic wrap and allow to rise, double in size.
To a preheated oven at 350 degrees Fahrenheit bake bread for 30- 40 minutes.
Remove from oven and glazed with melted butter.
Remove from baking container to prevent sogginess
Allow to cool and serve
Enjoy!!!
Indian Style Potato Recipe + Vegetable Wrap and Sandwich Recipe | Vegetarian and Vegan Meals Idea
Indian Style Potato Recipe. Easy Vegetable Wrap and Sandwich Recipe. This is great Vegetarian and Vegan Meals Idea
???? Let me know in the comments if you enjoyed my vegan potato recipe.
▶️ POTATO RECIPE INGREDIENTS: (3 to 4 servings)
530g approx. Potatoes - Peeled and chopped (4 medium size potatoes 610g by weight with skin ) - I have used Yellow (Yukon Gold) Potatoes. Cut into 1 inch X 1 inch pieces
3 Tablespoon Cooking Oil
1/2 Teaspoon Cumin seeds
1 cup / 135g Onion - finely chopped
1+1/2 Tbsp Garlic - finely chopped
1/2 Tbsp Ginger - finely chopped
1+1/2 Tablespoon Tomato Paste
1/2 Tsp Turmeric
1/2 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste [I have added total 1Teaspoon pink Himalayan salt (1/4 on onion + 3/4 teaspoon on potatoes)]
1/4 cup / 3 Tablespoon Water
70g / 1/2 cup Frozen Green Peas
(Frozen peas are flash-steamed before they're frozen, so they're already ready to eat and just needs to be warmed up quickly so they maintain their slight bounce and bright colour)
1/2 Teaspoon Ground Black Pepper to taste
Lime or Lemon juice to taste (I have added 1 teaspoon)
1/2 cup / 15g Cilantro (Coriander leaves) - chopped
1/2 teaspoon Ground black pepper or to taste
???? For Instant Vegetable Pickle:
1 cup / 80g Red or Green Cabbage - Shredded
1 cup / 80g Carrots - Julienne cut
1 cup Red Onion - sliced
1+1/2 Tablespoon White Vinegar OR TO TASTE
1/2 Teaspoon Sugar OR TO TASTE
1/8 Teaspoon / Pinch of Salt OR TO TASTE
???? For the wrap:
Tortilla wraps (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Instant Pickled Vegetables
Lettuce - shredded
???? For the Sandwich:
Bread (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Vegan Cheddar
Grill Pan to toast the sandwich
???? Indian style dinner platter:
Whole Wheat Roti
Dal (Lentils)
Potatoes and peas Sabji
Salad
Instant Vegetable Pickle
Green chilis
▶️ METHOD:
Fill a pot with 2 to 3 inches of water and bring it to a boil. In the mean time, peel, wash and chop the potatoes (1 inch X 1 Inch pieces ) and place the chopped potatoes in the steamer basket. Steam for 12 to 15 minutes or until the potatoes are cooked and fork tender. Once steamed set it aside for later. It took me 13 minutes on my stove.
???? ✅ Cooking time of the potatoes depends on it's quality, some batches of potatoes may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY
To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release it's moisture and help it cook faster, so please don’t skip this step. Fry on medium to medium-high heat until the onion starts to brown. It takes about 5 to 6 minutes.
Add the finely chopped garlic and ginger and fry for 1 to 2 minutes on medium heat or until fragrant. Add the tomato paste and spices (Turmeric, Paprika, Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry for a few seconds and then add the green peas and water. Fry on medium heat until the water is cooked out. Now add the steamed potatoes and salt. Mix thoroughly until the potatoes are coated with the spices and fry for another 2 to 3 minutes. Break half of the potatoes with your spatula. Turn off the stove.
Garnish with freshly ground black pepper, cilantro (coriander leaves), lime or lemon juice. Mix well and serve as a side dish, in a wrap or sandwich.
▶️ IMPORTANT TIPS:
???? Cooking time of the potatoes depends on it's quality, some batches of potatoes may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it
???? Frozen peas are flash-steamed before they're frozen, so they're already ready to eat and just needs to be warmed up quickly so they maintain their slight bounce and bright colour
???? If you are not a fan of green peas, you can skip it
*******
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Rösti — Swiss potato cake (eight techniques tested)
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***RECIPE***
potatoes (1/2 lb, 227g per person, I like Yukon Golds)
fat/oil (I like clarified butter)
salt
Peel the potatoes if you want to (I don't), grate them, rinse them in a little cool water, squeeze the water our of them, toss a little salt through them. Heat some fat in a pan over moderate heat, drop in the potatoes and spread them in an even layer. Cook until the bottom layer is golden brown, about five minutes.
Transfer the pan to the oven at 350ºC/180ºC (convection, ideally) and bake until it feels solid enough to flip, 10-20 minutes depending on how thick it is. Turn the cake out to a plate or a board, put a little more fat in the pan, and slide the cake back in to brown the other side, about 5 minutes.
Slide it out to a cooling rack, and if you want you can put the rack into the oven again for a few minutes to crisp the exterior and soften in the interior. Let it cool a bit before slicing.
2 Minutes Bread Snack Recipe | Less Ingredients Snack | Crispy & Tasty
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music credits
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