Soft Whole Wheat Buns

             You can also watch this recipe video on my YouTube channel:

Ingredients :

Method :

• In a bowl take warm water, activated dry yeast and sugar.Mix well and keep them aside for 10 mins for activation of yeast.
• Knead a soft dough using wheat flour, salt, oil and activated yeast.
• Keep the dough aside in a greased bowl and cover it to rise for about 3-4 hours or until the volume doubles
• Once the volume of the dough has doubled, punch and remove the air from the dough.
• Divide it in a ball form into 6-8 equal parts 
• Cover and keep all the dough balls aside for 10 minutes 
• Till then pre-heat the Kadai and oven for 10 mins
• Brush milk and sprinkle sesame seeds (white or black of your choice)
• Bake in a preheated 400 degrees F (200 degrees C) oven for 20 minutes 
• And in Kadai for about 20 minutes over medium to high flame.(for more clarifications pls watch the above video)
• Keep a watch, since the baking time differs depending upon the oven and flame of the stove. 
• Your bun will be ready once you smell the baking aroma and you will see the  beautiful brown crust
• Apply some butter over it and enjoy them hot 

Wheat Buns recipe Step-by-Step with pictures:

Homemade Dahi / Curd / Yogurt

 

I have personally struggled a lot to get that perfect dahi (curd / yogurt) with cream/malai. So I thought of sharing this experience with others who are new or still struggling to make good dahi. Here is a step by step method of making curd with few tips.

Ingredients

Method :

• Always use full cream milk for thick curd. Get the milk to boil on medium flame stirring occasionally.
• Once the milk comes to a boil , simmer for 2-3 mins & keep beating the milk this helps to get creamy curd.
• Turn off the flame and allow to cool slightly (lukewarm). The temperature of the curd should be such that you can easily touch with your finger.
• Add 1 tbsp of curd into lukewarm milk.If u live in cold place add around 3 tbsp of starter/curd for 1 ltr milk
• Cover & rest in warm place for atleast 7-8 hours
• After 8 hours , the milk will be fermented into curd
• Refrigerate the curd or else it will start turning sour.

 Note/Tips :

Dahi Recipe Step-by-Step with Pictures:

1. Always use full cream milk for thick curd. Get the milk to boil on medium flame stirring occasionally.
   
2. Once the milk comes to a boil , simmer for 2-3 mins & keep beating the milk this helps to get creamy curd.
   
3. Turn off the flame and allow to cool slightly (lukewarm).
   
4. Add 1 tbsp of curd into lukewarm milk.If u live in cold place add around 3 tbsp of starter/curd for 1 ltr milk
   
5. Cover & rest in warm place for atleast 7-8 hours
   
6. After 8 hours , the milk will be fermented into curd.
   
   
   
   
7. Thick & and malaidar curd is ready. Refrigerate the curd or else it will start turning sour.