I love savoury biscuits that too along with herbs, i often do these sort of savoury biscuits eventhough we have sweet tooth..This time i tried out some savoury biscuits combining barley flour along with all purpose flour and prepared this cute looking savoury biscuits with finely chopped spring onions spiced up with pepper powder, flax seeds, nigella seeds and few red chilly flakes..This biscuits  tastes excellent when they are served with cream cheese topped with some oven roasted bellpepper chunks or else with guacamole y not either with hummus as an appetizier or either simply with a cup of coffee for snacks..We love it and am sending to CWS-Nigella Seeds guest hosted by Umm, event started by me and to Only Event-Low OIl/LOw Calorie guest hosted by Priya,event by Pari and to Srivalli's Kid's Delight-Finger Foods and finally to Akila's Dish Starts With 'B'.



1cup All purpose flour
1/2cup Barley flour
1/4cup Spring Onions (chopped finely)
1tbsp Nigella seeds
2tbsp Flax seeds
1/2tsp Red chilly flakes
1/2tsp Pepper powder
2tbsp Olive oil
Salt
1tsp Baking powder

Mix the flours, baking powder, salt, pepper powder, chilly flakes, nigella seeds, flax seeds,spring onions in a bowl, add the olive oil and enough water and knead everything together as soft and smooth dough, keep aside for half an hour..

Preheat the oven to 350F,line a baking sheet over a baking tray..Dust and roll this dough as large dish, cut as any shape as u desire with cookie cutters, arrange the biscuits over the baking sheet and bake for 20-25minutes until the crust turns golden brown..let them cool completely..

Enjoy with cream cheese, guacamole or simply with salted butter..

We love stuffed breads or rolls, this time i tried out making the same stuffed bread with some changes using beets puree, cheese and some spicy mixed veggies masala for stuffing...This bread tastes fabulous to enjoy anytime..Its a prefect snacks for a cold evening weather or else a simple dinner with some salads..We loved enjoying this spicy and cheesy bread along with hot steaming soup for our dinner..This bread will get vanished within few minutes once u remove the bread from the oven..Yeah its really an irresistible bread to enjoy with anything anytime...Sending to Champa's Bake Off, Susan's Yeast Spotting and finally to CWS-Nigella Seeds guest hosted by Umm and finally to Healing Foods-Beetroot guest hosted by Priya, event by Siri and finally to Srivalli's Kid's Delight-Finger Foods..



3cups Wheat flour
1tbsp Active dry yeast
2tbsp Olive oil + few olive oil (for brushing)
1tsp Dry Basil leaves
1tsp Flax seeds
1tsp Nigella seeds
1tsp Salt
1tsp Sugar
1cup Beets puree (luke warm)

Mix the lukewarm beets puree,active dry yeast with salt and sugar and keep aside until its turns foamy..take the flour,oil,dry basil leaves in a large bowl, add the foamy yeast-beets puree to the flour n knead them as dough, they will be extremely sticky, but after kneading them for few minutes they will turn smooth dough... keep the dough in a warm place and dont disturb them for an hour...

Veggies filling:
Heat oil in a kadai,add the mustard seeds n cumin seeds n let them crack, add the chopped onion n stir them until they turns transculent, now add the chopped green chillies followed by the chopped potatoes pieces, carrot pieces with enough salt..cook everything well until the veggies get well cooked, add the chopped coriander leaves n put off the stove...keep aside and let them cool...

Roll the dough into thick square like disc by dusting them with the flour...just spread the veggies filling,springle the grated cheese and roll them into a loaf.. place them in a greased loaf pan and keep the dough again in a warm place until they doubled their volume...Preheat the oven to 350F... now brush the doubled dough with olive oil, sprinkle the flax seeds & nigella seeds..Bake them for 25-30minutes or else until the crust turns firm...Remove from the oven n keep aside for 5 minutes, remove the bread from the loaf pan n let them cool atleast for 30 minutes before serving...

Enjoy warm..

Bhindi do pyaza is a delicious side dish prepared with ladies finger chunks and onions cooked up with spice powder along with tempered spices and curd, this side dish is really very easy to prepare and it doesnt go for long process like  sauting for hours, grinding masala etc, with simple ingredients this delicious side dish suits prefecly as side dish with rice,rotis or parathas..This recipe goes for double quantity of onions as like the bhindi chunks, thats y this dish is called bhindi do pyaza..Voila am happily sending this easy breezy side dish with bhindis to A Veggie/Fruit For A Month - Okra guest hosted by Kiran, event by Priya,CWS-Nigella Seeds guest hosted by Umm of Taste of Pearl City and to BSI-Okra guest hosted by Priya and Akila's Dish Starts With 'B'..



2cups Bhindi/Ladiesfinger (chopped)
2cups Onions (chopped)
1/2tsp Ginger (grated)
1/2tsp Cumin seeds
1/2tsp Nigella seeds
1/2tsp Chilly powder
1tsp Coriander powder
2tbsp Curd
Oil
Salt
Corainder leaves (chopped)

Heat oil, let crack the cumin seeds, nigella seeds..add immediately the chopped onions,grated ginger and saute until the onion turns bit transculent, add immediately the bhindis and saute for few seconds, now add the red chilly powder, coriander powder and salt and cook everything in simmer until the veggies get half cooked, finally add the curd and cook until the veggies get well cooked..

Garnish with chopped coriander leaves and enjoy hot with rotis or rice..

Most of our dinner goes for rotis,soups or else for salads..Yesterday i bought a packet of pillsbury atta when we went to Indian groceries after a long and i tried this mint and kalonji seeds paratha...Kalonji seeds as well known as nigella seeds, black onions seeds which is compared to black cumin seeds....I really want to finish a packet of kalonji seeds i have bought few months back and tried adding them in this paratha, also i add few finely chopped mint leaves to mask the pungent smell by kalonji seeds..Both mint and kalonji seeds turned out this paratha very flavourful, healthy also with a very unique taste..Enjoyed having this paratha with simple potato kurma,both together works out wonder and we had a prefect dinner..Sending this parathas to CWS-Nigella Seeds guest hosted by Umm, event started by me..



2cups Atta flour
1/4cup Mint leaves (chopped)
1tbsp Nigella seeds/Kalonji seeds
Maida flour for dusting
1/2cup Yogurt
Salt
Oil

Mix the atta flour, chopped mint leaves, nigella seeds,salt in a bowl, gradually add the yogurt and enough water and knead as soft and smooth dough..Let them sit for half an hour..Make small balls from the dough and roll them, dust them with maida flour and roll them as medium sized discs..


 Heat a griddle, gently drop the rolled parathas, drizzle few drops of oil and cook on both side until the brown spots appears..Enjoy with any spicy gravies..

Are you surprised to read the name of this post???may be but am not coz this fenugreek tea has been prepared since quite a long here at home, this fenugreek tea have numerous healthy benefits and also good for health, u can prepare this fenugreek tea either by soaking the fenugreek seeds or by boiling the fenugreek seeds in water..Rich in vitamins and minerals, this tea helps in increasing the supply of milk in nursing mothers and nourishes the baby also.Fenugreek tea is very beneficial for type-2 diabetic patients.It helps in reducing hot flushes and other menopausal symptoms.

Fenugreek seeds are very effective in curing a disease called beri beri, caused due to deficiency of Vitamin B.It helps in inducing and easing labor in pregnant women.Fenugreek tea cleans kidneys and intestines and minimizes the risk of heart attacks.It reduces the level of cholesterol and blood sugar.Since fenugreek tea suppresses appetite, it is effective in weight loss.The tea is consumed to get relief from constipation, indigestion and muscle pains. I prepared this tea just by boiling the fenugreek seeds and enjoyed them warn,never use the grounded fenugreek seeds for making this tea..



1tbsp Fenugreek seeds
1cup Water

Bring the water to boil, add the fenugreek seeds and boil them for 5 minutes..remove from the heat, let them sit for again for 10-15minutes..pour this fenugreek tea through a strainer to remove the seeds, drink immediately or stor in fridge to drink later, u can drink either  sweetened or unsweetened, but i'll advice to drink them as unsweetened tea either chilled or warm...

Are you the person who trash out the melon seeds while cutting ur melons for having as desserts or in salads?? after looking at this spicy powder am damn sure that u wont throw them anymore..Yeah this spice powder is prepared with melon seeds and quinoa along with our usual spices and dals...Simple spice powder which tastes fantastic along with hot steaming rice topped with ghee or along with crispy dosas or hot steaming idlies..Initially i wanted to make out this spice powder with just melon seeds and spices but finally while dry roasting the melon seeds,spices and dals i added quarter cup of red quinoa to make this spice powder more healthier, so guys dont ever trash this tiny melon seeds anymore and u can prepare them as many different spice powder using them, wat all u need is to wash them thoroughly and let them sit for few minutes,finally spread them in a newspaper until they get well dried, conserve them in an air tightened bottle and use them as per ur need..



1/2cup Cantaloupe melon seeds
1/4cup Quinoa
1cup Roasted channa dal (pottukadalai)
1/2cup Channa dal
1/4cup Urad dal
5nos Red chillies
1/4cup Coriander seeds
10nos Peppercorns
1/2tsp Asafoetida powder
Salt

Dry roast the roasted channa dal, channadal, urad dal, red chillies, coriander seeds, peppercorns one by one,keep them aside..now add the melon seeds, quinoa and asafoetida powder,dry roast until they turn slightly brown..Take all the dry roasted ingredients in a mixie, add enough salt and ground them as bit coarse powder..

Conserve them in an air tightened bottle and enjoy with rice or with anything as u desire..

Recently i got a pack of mixed seeds from an organic shop,i got hooked with those healthy seeds and i started adding those mixed seeds nowadays while making my breads..But once that seeds packet got finished, i prepared myself a mixed seeds with flax seeds, pumpkin seeds which i saved and roasted it for snacking also with white and black sesame seeds..I went for a whole wheat flour along with these mixed seeds and chilly flakes to make out this healthy bread, loved this healthy bread along with cheese spread and enjoyed having this bread also along with soups...This bread was super crunchy coz of the seeds i used for..Pumpkin seeds are excellent source of magnesium and phosphorus also good source of iron while flax seeds have excellent benefits of lower cholresterol and blood pressure and finally the sesame seeds are rich in calcium, iron and many other health benefits..This bread goes fantastic along with a warm thick soup, just dip the bread slices and enjoy the soup, i do this sort of breads to enjoy together along with any sort of soups while its winter but anyhow i love this bread along with Velouté de Poireaux and with cold soups while its hot....



5cups Whole wheat flour
1cup Multi seeds (flax seeds, sesame seeds and pumpkin seeds)
1/2cup Olive oil
1tbsp Chilly flakes
2tbsp Dry active yeast
Salt
1tsp Sugar
1+1/2cup Luke warm water
Few flour for dusting

Mix the yeast, salt and sugar in luke warm water, stir well and leave in warm place for few minutes until the yeast turns foamy..Keep aside..Take the whole wheat flour, multi seeds, chilly flakes in a mixing bowl, make a well and add gradually the olive oil and foamy yeast, knead as a soft dough.. place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place..let them sit for an hour until they double the volume..Punch down the doubled dough, knead slowly the dough dusted with wheat  flour...Shape the dough as a disc,make some slashes over the shaped dough, springle few flour and arrange over a baking sheet, leave them until they get raised or for half an hour in a warm place..



Preheat the oven to 350F, bake the bread for 20-25minutes until the crust is nicely brown and firm..enjoy with cheese spread or with soups..

Usually i have some frozen sprouted methi seeds in my freezer,which are quite handy to make out curries, gravies or anything with these sprouted methi seeds, here comes one of my simple pickles which really goes awesome as side for any sort of rice dishes, and these instant methi seeds pickles tastes awesome with slight sourness, bitterness and spiciness when served..This pickles hardly need just few ingredients and really quick to make out anytime and can be served immediately as side dish with rotis or rice dishes...U will get a fantastic, quick and easy pickles within few minutes just with sprouted methi seeds, red chilly powder, mustard seeds, lemon juice and turmeric powder..I have crossed this methi seeds pickles somewhere long back while reading a magazine and i'll prepare them very rarely..Today i prepared again these sprouted methi seeds pickles and served with potato kurma, we just loved it..Sending this pickles to CMT-Pickle guest hosted by Nivedita, event by Jagruti...

Voila!! am here with an another oats and rice crackers prepared with few mint leaves as vegan and also as eggless version...This crackers hardly needs less than 15 minutes to prepare and this crackers suits prefectly for an appetizier for a party when served with any sort of dip or else simply with cheese spread, we enjoyed having this delicious and crunchy crackers with laughing cow cheese for our snacks and everyone at home enjoyed it...With a mild mint flavour,this guilt free crackers with rolled oats and brown rice flour prepared with flax seed powder and sesame seeds tastes fantastic for snacks with a cup of milk or with hot coffee for this chilled evening weather...Am damn sure that am gonna try again this crackers giving them few more variations, needless to say that this crackers was a big hit at home,finally am sending this beautiful heart shaped minty oats & rice crackers to my own event Hearts for St. Valentine's day & to Madhu's Whole Grain Baking Evenr -Rice..


25nos Mint leaves (chopped finely)
1cup Brown rice flour
3tbsp All purpose flour
1/2cup Rolled oats
1tsp Flax seed powder+3tsp Water
3tbsp Olive oil
1tbsp Black sesame seeds
1/2tsp Baking soda
1tsp Baking powder
Salt

Preheat the oven to 350F, line a baking tray with baking sheet...Mix the flax seed powder with water,turn as paste...take the chopped mint leaves,brown rice flour, all purpose flour, rolled oats, black sesame seeds, baking soda,baking powder and salt in a large bowl, add the flax seed paste and olive oil and turn the dry ingredients as crumble like texture, now add or springle water to turn everything as soft but stiff dough..

Roll the dough with rolling pin..using the cookie cutter, cut the dough as any shape as u desire...arrange the shaped dough over the lined baking sheet and bake for 15-20minutes in middle rack..

Enjoy warm with any dip or cheese spread...

I want to make out something different from usual sambar with bottlegourd and channadal where i usually goes for toor dhal, this sambar is quite an easy, quick and delicious gravy which goes awesome with hot steaming rice or with rotis or idlies,pongal and to any other dishes, even i like to dip and have with some toasted breads to this sort of gravies...To enhance the flavour of this delicious gravy, i prepared a spice powder prepared with fenugreek seeds, coriander seeds, cumin seeds,asafoetida powder and dry red chillies, cooked everything with already cooked and smashed channadal with coconut milk, yes this gravy sounds quite similar like between sambar and kootu, no need of sambar powder or chilly powder coz the spice powder we are preparing for this gravy itself have enough spiciness..Definitely a delicious gravy to enjoy from breakfast to dinner..Thats y i named this gravy as 'varuthu aracha surakkai sambar' which means fried and grounded spiced bottlegourd gravy..This gravy is going directly to SE's inbox as she is hosting this month's Cooking With Seeds-Fenugreek seeds.

I love carrot muffins, this time i prepared this delicious healthy and vegan multigrain carrot muffins with brown rice flour, whole wheat flour, rolled oats,all purpose flour with flax seed powder,ginger powder, cinnamon powder,grated carrots  prepared with a cup of thick coconut milk and oil...This multigrain muffins suits prefectly for a quick breakfast or a lazy sunday breakfast, great to eat even for an evening snacks with a cup of milk..Healthy carrot muffins tastes fantastic and delicious with a cup of hot coffee...While adding coconut milk i was bit anxious about the taste, needless to say that i was wrong, yes coconut milk enhanced the flavour of this vegan carrot muffins and we enjoyed having this healthy and nutritious carrot muffins for our breakfast, obviously this vegan multigrain carrot muffins goes directly to Vegetable Marathon-Carrot guest hosted by PJ, event by Silpa...


1cup Whole wheat pastry flour
1/2cup Brown rice flour
1/2cup Rolled oats
1/2cup Cornmeal
1/2cup All purpose flour
1/2cup Sugar
1/4cup Maple Syrup
1/2tsp Cinnamon powder
1/2tsp Ginger powder
1cup Carrots (grated)
1tsp Flax seed powder
1tsp Baking soda
1tsp Baking powder
1cup Coconut milk
1/2cup Canola Oil or Sunflower oil

Mix the whole wheat pastry flour, rolled oats,cornmeal, brown rice flour, all purpose flour with cinnamon powder, ginger powder, baking soda and baking powder in a large bowl.. Preheat the oven to 350F...Now mix the coconut milk, flax seed powder, maple syrup, canola oil, grated carrots and sugar, whisk everything well until the sugar gets well dissolved...fold the wet ingredients to dry ingredients using a spatula or a wooden spoon, dont over mix..As i used silicon muffins pan, its doesnt need to be greased before filling the muffins pan..



Fill the muffin pan with the muffin batter and bake the muffins for 20-25minutes in middle rack..

Serve warm or cold..

Yeah!!its totally sesame seed's week at home, i cant stop preparing or adding sesame seeds in our dishes these days, may be coz of their nutty flavour or may be coz of my own event, watever none at home asked me any  questions still now about my recent dishes with sesame seeds...I wasnt feeling good yesterday and also too lazy to prepare a complete lunch to everyone at home, thats y this simple salad with cucumbers, grated carrots and corn kernels tossed with chinese style of sesame seeds dressing prepared with dark soya sauce, packed brown sugar, sesame oil, red chilli sauce, sesame seeds and chopped coriander leaves which is served with toasted breads...This dressing was really quite easy to prepare and tastes tremendous with those fresh veggies, quite an easy dressing to whip out and also can conserve them for a week in fridge, either to prepare again with veggies or simply toss the already cooked udon noodles to serve as noodles salads...This easy salad with delicious sesame seeds dressing goes directly Usha's Healthy Inspirations Event-Salads


1no Cucumber (chopped finely)
2nos Carrots (grated)
1cup Corn kernels

Take everything in a bowl, u can add any veggies as u desire, since i had these three veggies i prepared this simple salad with them..


2tsp Soya sauce
1tsp Chilli sauce
1/4tsp Packed brown sugar
2tsp Sesame oil
1tbsp Sesame seeds
2tbsp Coriander leaves (chopped)

Take all the ingredients in a bowl, stir well until the sugar gets well dissolved...Add this sauce to the salads as u desire...

Can conserve them chilled for an week...

Sesame chicken is a very popular restaurant dish which is quite similar like General Tso's chicken and this dish is commonly found in most of the chinese restaurants throughout the world..this dish goes for boneless chicken marinated with soya sauce and sesame oil, then fried as deep frying finally prepared with a transculent, reddish brown, semi thick sauce made with corn starch, rice vinegar, sugar and dark soya sauce, topped with sesame seeds, this  dish is prepared as two methods some may go for shallow frying the chicken pieces and others go for deep frying and the sesame oil and sesame seeds used in this dish turns out this chicken dish very delicious..This sesame chicken is generally served with rice...Last time i had this fantastic sesame chicken when we went to chinese restaurant and i have completely fallen in love with this delicious chicken dish which i was planning to make out really since a long, yesterday my DH celebrated his brithday and i thought thats a prefect occasion to prepare  some chinese dishes instead of our usual pulao or briyanis, so i prepared his all time favourite Chinese Vegetable Fried Rice and this sesame chicken, he just loved it...Obivously this sesame chicken goes directly to my own event Cooking With Seeds-Sesame seeds..


500grs Chicken breast pieces(cut as cubes)
2tsp Dark soya sauce
2tsp Sesame Oil for marination
2tsp Sesame oil for sauce
1cup Cornstarch
Oil for deepfrying
1tsp Sesame seeds
3nos Dry red chillies (optional)
2tsp Ginger (minced)
2tsp Garlic (finely chopped)
2tbsp Garlic chives or green spring onions

Sauce:
2tbsp Dark soya sauce
1tsp Corn starch
1tsp White sugar
2tsp Tomato ketchup
1tsp Rice vinegar
1tsp Chilli paste
3tbsp Water
Salt (if needed)

Marinate the chicken cubes with dark soya sauce, sesame oil and let them sit for half an hour...mix all the ingredients for sauce and keep aside..

Toss the marinated chicken cubes with cornstarch and deep fry the chicken cubes until they turns golden brown..drain the excess of oil with paper towel...

Heat the sesame oil in a wok, add the dry red chillies, minced ginger and chopped garlic and fry until they turns golden brown , add immediately the sauce mixture and stir in simmer until they get thickens, immediately add the already fried chicken pieces to the sauce and stir well until the chicken pieces get well coated, add the sesame seeds and garlic chives..

Serve with rice and sauteed veggies..

Poppy seeds are usually used in masala also its one of most important ingredients of garam masala powder used in our daily cooking and very much in North Indian dishes...This poppy seeds kheer is quite popular of Kannadigas of Bangalore eventhough its one of my favourite kheer which i used to prepare often as i learned it from my MIL..This kheer goes for simple ingredients and quite a delicious kheer to enjoy anytime..I prepared this kheer by dry roasting poppy seeds, raw rice and cashew nuts together, which is grinded laterly and cooked in coconut milk and sugar..Easy breezy kheer which gets ready very quickly also gets vanished in less time..You can also go very well for canned coconut milk, if u dont like to make fresh coconut milk at home for making this kheer..Sending to CWS-Poppy Seeds guest hosted by Sudeshna of Cook Like A Bong, event started by me also to Celebrate Sweet-Kheers guest hosted by Umm, event by Nivedita and finally to Only Festive Food Event guest hosted by Preeti, event by Pari..



3tbsp Poppy seeds
2tbsp Basmati rice
10nos Cashew nuts
1cup Coconut (grated)
1cup Sugar
2nos Cardamom
Few saffron strands

Dry roast poppy seeds,basmati rice until they turns brown, finally add the cashew nuts and just roast for few seconds, put off the stove..Let them cool and grind these roasted seeds,rice n nuts as finepowder..Meanwhile grind the grated cococnut, cardamoms with enough water and strain the milk from grounded paste, repeat the process for 2or 3times..Bring boil the coconut milk along with sugar,put the flame in simmer and finally add the grounded powder of poppy seeds, rice and nuts to the simmering milk, add the saffron strands and put off the stove..

Enjoy chilled or warm..

Simple side dish tastes marvellous when served with hot steaming sambhar or with hot rasam...This thoran is really quite easy to prepare with both potato and bellpepper chunks cooked in a thick coconut-sesame based paste which is prepared with dry roasted sesame seeds, cumin seeds, green chillies & grated coconut..This dish doesnt go for chopping onions or tomatoes or any other particular spices...Really very easy and quick side dish to make out...Any combination of veggies would  definitely works out fantastic with this sesame-coconut based grounded paste..everyone at home liked it, obviously this thoran goes to my own event Cooking With Seeds-Sesame Seeds as i used sesame seeds in this thoran..


2nos Potatoes (diced)
2nos Green bell peppers (diced)
1/2tsp Turmeric powder
2tsp Coconut oil
1/4tsp Mustard seeds
2tsp Coriander leaves (chopped)
Salt

To Grind:
1/4cup Grated coconut
1tbsp Sesame seeds
1tsp Cumin seeds
3nos Green chillies

Dry roast sesame seeds and grind everything from the list 'to grind' as bit coarse paste with enough water and keep aside..Heat coconut oil and let splutters the mustard seeds, add the diced potatoes saute with turmeric powder and salt for few minutes, add the diced bellpeppers and saute again for few seconds, add the grounded paste to the veggies and toss gently until the grounded paste get well mixed,springle some water and close with the lid...

Put the flame in simmer and cook everything well until the veggies get well cooked and the oil gets separates from the veggies..garnish with coriander leaves..

Serve hot with any rice dish!!

After lemon rice and tamarind rice, my next choice always goes to ellu sadham, yes!! sesame seeds rice are my most favourite rice, this rice tastes spicy with a delicious nutty flavour, which my mom used to make out quite often during purattasi month,that too specially on saturdays..This sesame seeds rice is prepared with a mixture of roasted sesame seeds,dry roasted red chillies and roasted urad dal as coarse fine powder which can be conserved for a month if this sesame seeds spice powder are stored in an air tightened box and this spice powder is quite handy to make out this delicious rice dish anytime easily...When this grounded spice powder added to already cooked basmati rice tempered with ghee,mustard seeds,curry leaves and dry chillies makes out a fantastic & flavourful sesame seeds rice...watelse we need!! nothing will beat this delicious rice when served warm with potato chips or papads..its quite a long i prepared this rice at home, this sesame seeds rice was our saturday's lunch menu which i served with crispy masal vadai..Both together tasted divine, needless to say this delicious rice goes to my own event called Cooking With Seeds-Sesame Seeds also sending to Silpa's APS-Rice...

Need something different dinner rolls with cornmeal and with slight garlic flavour, nutty sesame grains, herbed by thymn leaves?? u shouldnt miss this beautiful dinner rolls i prepared today"s afternoon to serve with soup for our dinner...The aroma of the garlic and sesame together turned this dinner rolls more delicious and this dinner rolls looks fantastic with slight yellow colour coz of the stone ground cornmeal i used in this dinner rolls with brown crust and soft interior, i got 8 medium sized dinner rolls which am gonna serve with some hot carrot soup and my H tasted already a dinner roll with cheese spread and he loved it, nothing will replace his smile when he love wat i cooked and served to him, he was a real critic for my culinary experience and i love it..After baking my Portuguese Cornbread, i really love adding cornmeal in my breads which give a beautiful texture and colour to the bread..

1cup Yellow cornmeal (stone ground)
2tsp Sesame seeds
1/4tsp Thymn seeds
2nos Garlic cloves (minced)
1tbsp Active dry yeast
1cup Luke warm water
2tbsp Olive oil
1tsp Salt
1tsp Sugar

Add the active dry yeast to the luke warm water with sugar and salt, mix everything well and let them sit in a warm place for 5minutes until the yeast turns foamy..Mix together the bread flour, yellow cornmeal, thymn leaves, sesame seeds and minced garlic cloves..add gradually the foamy yeast, olive oil (add water in needed) and turn everything as soft and stiff dough..grease a bowl and place the dough, let it sit for an hour in a warm place..

After an hour the dough would have doubled their volume, punch down the dough and make out 6-8medium size balls,meanwhile line a baking sheet over a baking tray, roll them well as dinner rolls and place them over the lined baking sheet, let them sit again for half an hour in a warm place closed with a towel...Preheat the oven to 350F for few minutes and arrange the baking tray in the middle rack..Bake for 25-30minutes or until the crust turns brown..

Serve warm!!