Wednesday, 30 May 2018

100% wholewheat baguette experiment

Given enough time and love, my good old atta flour can be coaxed into anything, even aerated bread, like baguettes. Admittedly, the crumb was moister and denser than the regular option, but the taste and mouthfeel were airy and soft. The crust wasn't too bad either - thin with a gentle crispness.

And then, there was the elegant slimness that can be dangerous for those of us wanting to control portions. When you cut these loaves, each piece looks like a tiny mouthful, and before you know it, a loaf is inside you :-O

My shaping skills need a lot more work...hopefully, some day in the not too distant future, I'll be able to flaunt perfect looking baguettes on this blog. 

Saturday, 26 May 2018

A simple salad with a raw mango dressing

We're in the middle of a glorious mango season!!! After stuffing our faces with dozens and dozens of sweet ripe mangoes, it was time to try something savoury.

The dressing for this salad was made with a grated tart semi ripe mango whisked with some cold pressed peanut oil and a bit of seasoning.

I've discovered an oil mill in Pune that has been wooden equipment to create extra virgin peanut oil since 1949. You can smell and taste the sweet peanuts in every drop. It made a perfect complement to the astringent taste of raw mango.