Tuesday, May 14, 2019

Butterfly Pea Flower Buns#BreadBakers

    For this May 2019 Bread Bakers challenge Mireille Roc suggested Bread with flowers - Bake a bread with flowers in any form . You can utilize fresh flowers , dried flowers , preserved flowers , flower waters. Some examples include preserved rose , dried lavender , rose water , orange blossom water , elderflower syrup.

  I choose to make Butterfly pea flower buns as I had some flowers dried from our home garden . It was my wish to make a blue coloured bread with this flower. Even though I didn't get the bright blue colour on my bread , I was satisfied with the results. 

  The flowers I used in the buns were from homegrown plant and dried in shade, so I could say these are organic produce. 

 I made a tea by boiling the butterfly pea flowers with water and used that blue colour water to make this buns.

Requirements :

 3 cup all purpose flour
 1 tbs Instant dry yeast 
 100 g of Dried / Fresh Butterfly pea flower
 2 tbs sugar 
 1tsp salt 
 One and half cup water
 Few cashews 
 Butter for brushing

 Method : 

In a bowl mix the flour , yeast , salt and sugar together.

Add the dried butterfly pea flower in a pan along with water  and boil for two minute. Let it rest for ten minutes, so the water will be tinted with blue colour from the flower. 

 Use this water to knead the dough. Knead for about ten minutes till the dough is soft and smooth.

 Cover the bowl with a kitchen towel and let it ferment for two hour.

 After the dough is doubled , sprinkle little flour and roll into small smooth buns.

 Place the buns on the baking tray and brush melted butter on top. I placed a whole cashew on top as a garnish.

 Leave the buns for another 30 minute to double.

 Bake in a preheated oven for 20 minutes @ 200*C.

Let the buns cool and serve.

 Blueish Butterfly pea buns are ready to serve....

 Note : 

 I didn't add any flavouring agent to the buns , if you want you can add.

 Fresh flowers can be used to brew the butterfly pea tea. I used dried flower .

I didn't add butter to the dough .

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.


This month’s Bread Bakers is being hosted by The Schizo Chef with the theme of Floral Flavored Breads


Floral Flavored Breads
  • Apricot Orange Danish Pastry from Karen's Kitchen Stories
  • Basil Flower Mini Bread Rolls from Sneha's Recipe
  • Butterfly Pea Flower Buns from Sara's Tasty Buds
  • Eggless Gulkand Muffins from Cook with Renu
  • Blossom Tea Honey Buns from Food Lust People Love
  • Hibiscus Sweet Bread from A Day in the Life on the Farm
  • Lavender Brown Butter Banana Bread from The Schizo Chef
  • Lemon Calendula Scones from Palatable Pastime

  • Tuesday, May 7, 2019

    Oats Idli - Instant Idli with Oats and semolina

     Today I am posting a healthy south Indian  breakfast  using 
    Oats. Eating oats porridge daily will be boring , so do try various recipes with this grain.

        Idli being announced as the world's top healthiest food , which is a common breakfast in the south Indian Homes. 

        Idli with oats , semolina and tempering mixed with curd, makes instant idli batter. 


      One cup rolled oats
      Half cup semolina / Rava
      Half cup sour curd
      one cup water
      1/2 tbs Lemon Juice
      Salt to Taste
      Half tsp sodium bi carbonate
      one tbs cooking oil 
      Half tsp Mustard seeds 
      Half tsp Split Channa Dhal
      A sprig of curry leaf
      Half tsp chopped ginger
      Two green chilli finely chopped 
      Chopped coriander leaves
      Half carrot finely chopped

       Method :
         Dry roast semolina and oats separately.
         Grind oats to a coarse powder.
      In a bowl , add the coarse oats , semolina , salt ,  sodium bicarbonate  and mix well.
        Heat oil in a pan , add the mustard seeds  and let it splutter. 
        Add the channa dhal , curry leaves ,chopped ginger ,  chopped green chilli and saute for a minute.
          Add the tempering to the mixture along with chopped carrot and coriander leaves.
       Add the water and curd , mix well without any lumps. Let the batter rest for ten minute.
        In the mean time , grease the idli plates if using stainless steel plates with ghee or cooking oil .
      After ten minutes , mix the batter well. If you find the batter is very thick add enough water to adjust the consistency same as idli batter.

      Pour a laddle full of batter and steam on medium flame for 20 minutes.  

       Switch off flame and wait for ten minutes till the idli cools, then demould the oats idlis.

     Oats idli is ready to be served. Serve with coconut chutney .