Instant Bread-sticks

'Bread sticks at a blink of an eye', i would definitely say this because it was that easy and quick to prepare. My bad, i am out of yeast when i really wanted to have some bread, at the same time my good, i found this bread recipe from here with no-yeast. I was so much excited to try the recipe sometime soon. That evening only, i prepared some garlic hummus and refrigerated it to use it for my next day breakfast. Soon, i found a couple of our friends are visiting us that night and i thought, i would make these bread sticks as an appetizer which goes perfectly with the hummus. I served'em warm straight from the oven and am glad they liked it. Here goes the recipe.

Ingredients:

1 1/4 cup All Purpose Flour (maida) + 1-2tbsp (for dusting)

1/2 cup + 1/2tbsp Milk

1 1/2tsp Baking powder

1 1/2tsp Sugar

1/2tsp Salt

1 1/2tbsp Olive oil

1/2tsp dried Oregano

1/2tsp dried Rosemary

How to:

• In a bowl, mix together the flour, baking powder, sugar and salt.
• Then slowly pour the milk into the dry mixture and start kneading, resulting a slightly sticky dough.
• Transfer the dough on a flour-dusted surface and knead until you get a soft, non-sticky dough.

• Roll the dough into a flat, kind of a rectangular shape of equal thickness with a rolling pin.

• With a knife, cut into strips of equal widths.

• Pour the olive oil into a wide baking dish and arrange the dough strips by coating the oil on both the sides. 

• Now sprinkle the oregano and rosemary mixture on the top of the dough strips.

• Bake at 450 degree F for 18 mins.(Only the bottom side of the bread would be golden brown.)

Serve warm with garlic hummus or any dip.

Tips:

• If the dough is dry, feel free to add 1/2tbsp milk at a time. Also if the mixture is wet, sprinkle flour until you can handle the dough. 
• You can add garlic powder or any dried herb and mix it with the flour.
• Try to serve the bread warm or it gives a chewy texture when stored for later.

Cabbage Rice

Here i am with another seasoned rice recipe, very easy to make with full of flavors and a little spicy, for you to try with any of your favorite or not so favorite vegetable. The other day, i found a half cabbage in the fridge, gazing at me to pick it up, after i left it there making fried rice. And i picked it up, googled and found this awesome recipe from madhurasrecipe which was so perfect to use the cabbage and finish it off. I didn't add peanuts, and am sure it would have tasted great with a nice crunchiness in your every bite. I was uncertain whether my food critic would approve the taste or not, am saying this because, he visited the kitchen while i was cooking, he sighed and said, 'ah! cabbage' and nodded his head with a 'no' kind of gesture. To my relief, he loved it. Thank you for your wonderful recipe Madhura. As per her description, its true that you will definitely love this cabbage rice. Here goes the recipe,

Ingredients:

3/4 Basmati Rice (cooked & cooled or leftover)

2 cups Cabbage (shredded)

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/4tsp Turmeric powder

1 1/2tsp Coriander powder

1tsp Chilli powder

1/2tsp Black pepper powder (optional)

1tsp Garlic (minced)

4-5 Curry leaves

1 pinch Asafoetida

1tsp Lemon juice

1tbsp Oil

Salt

How to:

• Heat oil in a skillet, add mustard seeds, when it splutters, add cumin seeds, followed by garlic.

• Then add curry leaves and turmeric powder, saute for a min.

• Add the shredded cabbage along with salt, mix well, followed by the coriander and chilli powder, and cook for 3-4 mins or until tender.

•  Now add the cooked leftover rice, mix gently and cook until rice is all heated through.

• Sprinkle the black pepper powder and mix well.

• Switch off and garnish with chopped green onions.

Serve hot with potato chips.

Sending this dish to the event Complete My Thali (CMT) - Rice, hosted by Priya.
Complete my Thali by Jagruti.