Olive Oil Bread Rolls & Yellow Lentil Soup

A perfect brunch! mmhmm, it sure made me say that. I had the exact thinking when i thought of pairing these two, will this combo work? And am happy to announce you guys, these rolls marries well with my lentil soup. I don't make soups often in my kitchen, also i rarely have soups at the restaurant, thinking about the salt content. But this time just to accompany my olive oil bread, i prepared this simple, filling and comforting soup, that almost every Indian would have cooked in their kitchen accompanying steamed rice or rotis. When i explained to Senthil (my husband) about the brunch, by the look of his eyes i know he wasn't thrilled. But, once he started eating, i could hear the slurping sound and see the disappearing bread rolls. Need i say more? (P.S: He hates moong dal)

With a few ingredients, this is a bread made with the goodness of olive oil. The outer crust is not smooth as the one you make it with butter, but the EVOO sure makes it tasty and healthy. And the inside of the rolls were soft and aromatic. But this bread cannot be consumed alone. 

Ingredients:

1 1/2 cups APF (Maida)

1/2 cup Whole wheat flour

1 1/2tsp active dry Yeast

3tbsp Extra Virgin Olive Oil

1/2 cup warm Water

1tsp Salt

How to:

• Dissolve the yeast in the 1/2 cup water and let sit for 5-10 mins.

• Mix together the flour and salt, then pout olive oil, followed by the yeast mixture and blend well.

• Dust some flour on a flat surface, transfer the dough and knead for 10 mins or until the dough is elastic. (A nice workout)
• Coat a bowl with more olive oil, place the dough, wrap it and let sit for 2 hrs in a warm place until it doubles in size.

• Remove and punch the air and divide the dough into 8 equal parts.

• Knead each piece for a min and then shape'em into rolls. Do the remaining dough in a similar way, wrap it and let sit for another 30 mins.
• Preheat the oven at 400 degrees and bake'em for 20 mins or until the rolls turn golden brown.

• Let'em cool on a rack and serve the warm rolls with a bowl of soup.

There isn't much explanation needed for this warm bowl of soup. Those who are not aware of it, they are made from moong dal. Did i mention about the lemon juice? My my, the sourness from the lemon juice sure makes a very big difference, from the dal that i eat with my rice. This type of soup is normally served in Mediterranean restaurants as an appetizer accompanying pita breads. At the restaurant, i clean the bowl to the last drop of soup before touching my entrée. So there you have it, a protein rich, satisfying soup for you to start the day.

 Ingredients:

1 cup Moong dal

1 Carrot (sliced)

1/2 Yellow Onion (diced)

1 Bay leaf

3 cups + 1 cup Low sodium Vegetable/Chicken stock

1/4tsp dried Thyme

1tsp Cumin seeds

1/2tsp Turmeric powder

1tbsp Lemon juice

2tsp Oil

Salt & Pepper, to taste

Cilantro, for garnishing

How to:

• Wash moong dal and keep aside.
• Heat oil in a pressure cooker, saute onions and carrots until onions are translucent.

• Then pour 3 cups of the stock/broth, followed by moong dal, thyme and bay leaf.

• Stir well, sprinkle some salt (if needed) and pressure cook for 4-5 whistles and switch off.

• Then, open the cooker, with a big ladle, mash the dal and pour the remaining cup of the stock/broth and let in simmer for 2-3 mins.
• Meantime, heat oil in a small skillet, add cumin seeds, followed by turmeric powder and pour the tadka into the soup and mix well.

• Switch off, pour the lemon juice, mix and fill your soup bowls.

• Sprinkle pepper on top, garnish with cilantro and serve warm with your favorite bread.

Wheat Rosemary Crackers

Crackers! who wouldn't love a snack that is crunchy and flavorful accompanying their coffee? These are small bites ready to eat straight from the oven. The kitchen is filled with the aroma of rosemary that was so tempting, while baking. I found these munchies from Gaythri's Cook Spot, the ingredients made me to bake'em right away. Thanks to her, the crackers are irresistible and just 4 or 5 kept me full. I halved the sesame seeds from the original recipe, the amount of salt was not mentioned in her recipe, so you can increase or decrease to your taste. Other than that, i pretty much followed every line of it. So, have fun baking these li'l bites. And here it goes,

Ingredients:

2 1/2 cups Whole Wheat flour

1tsp Instant Active Yeast

2tbsp Olive oil, divided

1/2tsp dried Rosemary or any herb

1tbs White Sesame seeds

2tsp Sugar

1tsp Salt or acc to taste

1 cup Water

How to:

• Mix the dry ingredients together: Flour, yeast, dried rosemary, sesame seeds, sugar and salt.

• Now pour the water and 1tbsp oil to the dry mixture and start kneading.

• Transfer the dough on to a flat surface and knead for 8-10 mins, resulting a soft and non-sticky dough.

• Coat enough oil in a bowl, place the kneaded dough and coat oil all over it. Then wrap'em and let sit in a warm place for 1 1/2 hrs.
• Then dump the risen dough on a flat surface and punch to remove the air and knead for couple of mins.
• Divide the dough into 4 equal portions and start working with one at a time.
• Preheat the oven to 400 degrees.
• Cover a baking sheet with a aluminum foil (for easy cleaning) and keep it aside.
• Roll the dough flat with a rolling pin, fold it into half, then fold one side to the center, followed by the other side overlapping the previous.

• Now roll it flat again and cut into desired shapes using a pizza cutter or knife.

• Place the shapes on the baking sheet and prick'em with a fork to stop forming air pockets while baking.

• Bake for 10 mins, remove the tray, flip the biscuits and bake'em for another 10 mins, until golden brown.
• Cool completely on a wire rack before storing in a container.

• Serve as a snack with coffee or tea.