Lavash is a crisp bread resembling the Indian khakra. It is made with Maida and topped with roasted sesame seeds and poppy seeds.

Time to warm your soul and rejuvenate your body with this wholesome, vitamin-loaded Vegetable Broth with Yeast Marmite. A delight to behold and a pleasure to sip on, this healthy broth is chock-full of nutrients from assorted veggies. The yeast extract gives a nice taste and vitamin B to the broth, while wholegrain barley keeps your sugar levels under control. The barley gives a nice pearl-studded appearance to the soup, as well as a nice mouth-feel. It absorbs the flavour of the yeast extract in this clear soup, and tastes really good. Also have a go at other broths like Broccoli Broth or Paneer, Vermicelli and Mushroom Vegetable Broth .

A bread so flavourful that you can just have it as it is! The Rosemary Garlic Zucchini Bread is an eggless artisan bread with a rich texture and appetising aroma. The strong flavour of garlic and herbs together with the crunch of sunflower seeds and juiciness of zucchini give the bread a well-rounded flavour, which can be enjoyed just plain with a brushing of butter or used to make interesting sandwiches and starters . Serve the bread warm for best taste and aroma.

Sannas, a famous Goan delicacy, is a steamed rice cake that has a soft texture and pleasant flavour. The unique batter, made of rice, coconut and yeast, yields an amazing rice cake with a lovely taste. Traditionally, toddy is used for fermenting this, but we have used yeast instead as it is easily available and acceptable to all. You can enjoy it for lunch or dinner with any spicy Curry of your choice. You can consider serving it with Potatoes in Goanese Gravy or Bread Kofta Curry .

Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf | with 37 amazing images. Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf is a unique yellow coloured soft bread. Learn how to make French Brioche bread. To make Brioche loaf, combine the yeast, sugar and ¼ cup of warm milk in a deep bowl, mix well, cover it with a lid and keep aside for 10 minutes. Combine the eggs, yeast-milk mixture and the remaining ½ cup of warm milk in a deep bowl and mix well. Combine the plain flour and egg-yeast mixture in a deep bowl, mix well and knead it into a soft and loose dough. Add the butter, and knead it again till smooth. Transfer the dough in a greased deep bowl, cover it with the cling wrap and keep aside in a warm place for 1 hour. Dust a clean, dry surface with plain flour, place the dough over it and knead it again. Divide the dough into 8 equal portions and roll each portion into a round. Place all the rolled dough portions close to each other in a 200 mm. (8”) aluminium tin, cover it again with a cling wrap and keep it aside in a warm place for 30 minutes. Combine the egg yolk and milk in a small bowl and mix well. Remove the cling wrap from the loaf tin, and brush the egg yolk-milk mixture evenly over it. Pre-heat the oven at 180°C (360°F). Place the loaf tin in the oven, lower the temperature to 150°C (300°F) and bake it for 30 minutes, or till it turns golden brown in colour. Cool slightly, de-mould the loaf from the tin and keep it aside to cool completely. Once the bread loaf has been cooled completely, cut it into 13 mm. (½”) bread slices. Serve or use as required. Nobody loves their bread as much as the French. Indeed, there are so many varieties of French bread, one for every occasion! The easy and fluffy Brioche bread is a classic treasure from the French collection of breads, which is characterised by the rich taste of milk and eggs. This loaf also happens to be super soft because of the use of eggs. French Brioche bread literally melts in your mouth and is perfect to have during breakfast with a cup of coffee or tea. You can also enjoy it with a spread of butter or jam like strawberry jam. If you like classic Brioche loaf, then lose yourself in the taste of other nice breads like the Sundried Tomato Loaf and Whole Wheat Bread. Tips for Brioche loaf. 1. Do not stir the yeast-milk mixture before adding it to the dough. 2. Since the recipe makes use of egg, it is best to use a whisk to mix the mixture. 3. The plain flour should be free of lumps. Sieve it if necessary. 4. Remember to use a cling wrap to cover the dough. This is to prevent the dough from drying. 5. Soft butter is necessary for this recipe as it mixes well with the dough. So remember to remove the butter from the refrigerator half an hour in advance. 6. Remember to grease the loaf tin before transfering the dough into a bowl. This is to prevent the dough from sticking to the bowl and also to remove the dough easily after an hour. 7. Follow proofing time and baking time as mentioned at each step. This is important to get the perfect texture and taste of the bread. 8. To demould the bread, you can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife. 9. Finally ensure to cool the bread completely before cutting into slices. If the bread is not cooled well, it might break while making slices. Enjoy Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf | with step by step photos.

Bakar Khani Naan is a unique baked naan that is coated with poppy seeds and flavoured with cardamom powder. Baking gives this Hyderabadi naan a special taste and aroma, which are heightened by brushing it with melted butter before serving. Make sure you serve it immediately to experience the best flavour and texture. When one batch of the naan is being baked, make sure you keep the remaining rolled ones covered with a damp muslin cloth; otherwise they will dry up and spoil the texture. You can try other naan recipes like Butter Naan and Nawabi Naan .

Bored of having chole with bhature? Here is a yummy variation, in a handy, easy-to-serve snack-style format. A spicy and tangy chole preparation is placed inside a plain flour dough leavened with yeast, and baked in an oven. Somewhat like a chole stuffed bun, these Baked Chole Parcels have a fluffy texture with a scrumptious centre filling. You must prepare the chole 1-3 hours in advance and allow it to cool before stuffing it into the dough, in order to get the right texture. The Baked Chole Parcels are wonderful to serve as a snack with tea or as a starter at a party. Try other chole recipes like Chole Tikki Chaat and Pindi Chole Roll .

Bread sticks are a wonderful addition to the starter spread, as they make a bowl of soup seem extra special! This recipe shows you how to make tasty and crunchy Whole Wheat Bread Sticks. The process is quite easy, as you can see. There is no need to dissolve the yeast separately, as it will blend into the dough as it is kneaded with warm water. When planning to make this recipe, factor in half an hour’s resting time. Once the bread sticks are baked, cool them and store them in an airtight container, to enjoy whenever you wish, with a bowl of soup or your favourite dip .

Thick crust is always in vogue! With its spongy texture and mild taste, the Thick Crust Pizza Base is ideal to make scrumptious pizzas loaded with all-time favourite toppings like capsicum, olives, onions, corn, pineapples and more. It also works very well with desi toppings like spicy chunks of paneer. The best part is that the Thick Crust Pizza Base is also easy to make, as you have to just roll the plain flour dough nice and thick before baking! No flipping, no patting! If you are into making pizzas, you might also want to have a look at other helpful basic recipes like the Pizza Sauce and Thin Crust Pizza Base .

lehsuni methi roti recipe | garlic methi roti | zero oil methi lehsun ki roti | healthy heart roti | with images below. lehsuni methi roti is a healthy Indian bread which can be a part of our daily menu. Learn how to make methi lehsun ki roti. Taste, texture and nutrition – these garlic methi roti gives you the best of everything. This is a soft and fluffy whole wheat flour roti with the strong flavour of garlic and the characteristic aroma and taste of methi. To make lehsuni methi roti, combine the dry yeast, sugar and 1½ tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes. Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 30 minutes. Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds. Cook it on an open flame till it puffs up and brown spots appear on both the sides. Repeat with the remaining portions to make 7 more rotis. Serve hot. Dry yeast gives the methi lehsun ki roti its awesome texture, and if you have it fresh and hot off the tava you don’t need any ghee or butter for cooking or brushing. There is absolutely no maida used, and so you get a good amount of fibre from the whole wheat flour and fenugreek leaves. This garlic methi roti lends 2.3 g fiber per roti. Fiber protects the heart and manages blood cholesterol levels. We have not used any ghee or oil in this lehsuni methi roti recipe to make it relatively healthy. While we don’t promote a complete zero oil diet, a part of your meal can be fat-free to save on excess calorie. This healthy heart roti is a wise choice for diabetics, healthy individuals, heart patients and even senior citizens and kids. Tips for lehsuni methi roti. 1. Do not disturb or mix the yeast mixture while keeping aside for 10 minutes. 2. Make sure you keep the dough for 30 minutes for dextrinization. 3. Since there is no ghee for brushing, serve these rotis off the tava. Enjoy these lehsuni methi roti recipe | garlic methi roti | zero oil methi lehsun ki roti | healthy heart roti with your favourite subzi.

A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture. You can enhance the flavour and aroma of the Moghlai Roti by crushing the aniseeds with a mortar and pestle instead of powdering it in a mixer-grinder.

Try this different, yet delicious jalebis made of apple rings. Apple rings are dipped into a fermented batter and deep fried and soaked in a saffron-flavored sugar syrup. Crispy and syrupy, serve it with slivers of pistachios and almonds. Mmmm…yummy! Treat your family to a dinner of Delhi ka Zaika - Phudina Lassi , Hare Bhare Kebab , Quick Vegetable Korma , Layered Bread Kofta Biryani , Kale Angoor ka Raita and end on a sweet note with Seb ki Jalebi.

Pretzels are a special type of baked bread product, in which the dough is twisted into an attractive knot shape before baking. Unlike most baked products, which are coated with sugar, pretzels are dusted with sea salt before baking. This gives it a unique mouth-feel. Also note that these German Pretzels are first cooked in boiling water before baking, a process that gives them a super-soft texture, which is quite captivating! Relish the pretzels warm, with a cup of Tea or Hot Chocolate .

Appetizingly good looks, mind-blowing taste and the yummiest of textures – these Pizza Twists have all that it takes to rank a snack as a blockbuster! Strips of pizza dough are baked with a tongue-tickling layer of homemade pizza sauce, cheese and a few herby strokes too. The outcome is a fabulous treat that can be served as a snack, starter or accompaniment. Serve it fresh and warm to experience the cheesy, saucy feel on your palate! Pizza Twists make a fitting accompaniment to soups , Tea , coffee , juice , milkshakes and goes wonderfully well as a side dish with Pastas .