Spicy Brown Bread - repost for event

Reviving an archived bread post for Aathidhyam's Bread mania event

The recipe can be found Here

Launching baby food blog

This little post is to announce the launch of my baby food blog , 'Cooking for baby'. Ever since I started my little girl on solids I've been wanting to record all the baby food recipes that I've made and continue making. My baby  turned 1 on May 6th this year but publishing this blog happened only now. I've been working on this on and off for quite sometime now and though I wrote the first post on May 16th, had some finishing touches to make and so kept the blog private (open only to me).

I request all my readers and blogger friends to take a peep at my fledgling blog and share valuable feedback. Brickbats are as welcome as bouquets if they ultimately help me make this better

Cooking for baby blog can be accessed at http://firstfeeds.blogspot.com/

Would really appreciate your feedback since it is a work in progress.

Burghul (bulgar) vegetable pulav with cucumber and cilantro raitha

Burghul (minimally processed crushed wheat)is a staple cereal ingredient in the middle east. As a child, I saw only the typical south indian upma and conjee made out of burghul. Even then, this conjee (gruel)specially prepared for my thatha (grandpa) with ischemic cardiac disease and not eaten by anyone else in the family, had its hold on me. I just loved those wholesome and flavour filled brown specks!


As I grew into my twenties my fetish for newer and experimental cuisine took hold and since then I try using familiar ingredients in unfamilar ways. Made this delicious burghul for weekend lunch and both my hubby and I loved it steaming hot.

Ingredients

Burghul (bulghar/sambha godumai/dhalia)- 1 cup (200 gms)

Assorted vegetables cut into small pieces- 2 cups ( I used carrots, purple cabbage, white cabbage, cauliflower, beans)

Onions - 1 large

Tomato - 1 medium

Salt to taste

Water - 2 cups

 To be coarse ground

Ginger - 2" piece

Garlic - 4-5 cloves

Green chillies - 4 Nos (more or less)

Fennel seeds (saunf/perumjeerakam) - 1 teaspoon

Whole spices

Cloves - 2 Nos

Cinnamon - 1" stick

Cardamoms - 2 Nos

Star anise - 1 No

Masala powders

Red chilli powder - 1 teaspoon (more or less)

Turmeric powder - 1/4 teaspoon

Coriander powder - 1 teaspoon

For garnish

Chopped cilantro (coriander leaves) - a liberal handful

Freshly squeezed lemon juice - 2 teaspoons

Rinse and drain the burghul wheat. Heat a teaspoon of oil directly in a pressure cooker or biriyani pot and saute the whole spices for a minute before adding the sliced onions. Saute onions till translucent and add the ground paste, keep stirring till a lovely aroma emanates. Add all the chopped vegetables, tomato, burghul, and the masala powders. Pour in 2 cups of water. Close lid and cook for 4 whistles in medium flame. Once the pressure has vent, open lid , add the chopped cilantro, salt and lemon juice. Stir well and replace lid for flavours to mingle. Transfer to serving dish and serve hot with raita of choice. I served mine with a simple cucumber-cilantro raita.

Cucumber-cilantro raitha

Green cucumbers - 3 Nos

Onion - 1

Green chillies - 3 Nos

Chopped cilantro (coriander leaves) - a cupful

Curd (plain yoghurt) - 100 ml

Salt to taste

Chop all veggies and cilantro into small pieces, add to whisked curds. Add salt to taste. Refridgerate for 1/2 hour so for flavours to mingle.

Instant mango pickle (maanga achar)

Instant mango pickle (as against regular pickle that is generally allowed to mellow for a few days before use and stays good for many weeks) is something that my dad and now my husband makes regularly once the mango season sets in. My love affair with the tangy,spicy,succulent mango pickle is something that has stayed intact from childhood till now.

Unripe mangoes  (pacha manga/kacha aam) - 2-3 medium sized

Onions - 1 large

Green chillies - 4-5 Nos (use the Indian or Thai variety for heat)

Red chilli powder - 2 teaspoons (10 gms)

Curry leaves - 3-4 sprigs

Asafoetida - a pinch

Coconut oil - 1 teaspoon

Mustard seeds - 1/2 teaspoon

Salt to taste

Chop the mangoes into small squares. Finely chop chillies and onions. Heat oil in a skillet, add the mustard seeds and allow to crackle. Add the curry leaves, asafoetida, chillie powder, and turmeric powder and saute for a minute or two. Add the chopped green chillies, oniona and mangoes. Toss well adding salt. Take off flame. Can be used immediately. Tastes wonderful with curd rice.

Stays good for 2-3 days if refridgerated.

This lot, made by my hubby, makes its way to Priti's Festive food - His Cooking event on till June 15th.
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