#OMBCDiscover2020 Are you as excited as I am? We are 11 months away but given the magnitude of the event work on the same is already in full-flow
Lots and lots to do in the coming months – but then that’s what OMBC’s signature event deserves!
Meanwhile we are safely in the ‘soup and buns’ weather zone. The winters seem to have given Bangalore a miss but it’s comfortably pleasant and I am enjoying the first month of the year with the warm rays of the sun falling into our small terraced space. The swing we have there seems to move a little due to the gentle breeze, with a mind of its own. And as the evening sets in, dipping these Semolina Basil buns with a bit of wholewheat into hot soup and taking a bite seems to be the most nourishing activity for the body and the soul alike. Sweetened with organic cane sugar.
I wish for more such Fridays this year – all through.
Meanwhile, try out this super easy recipe this weekend.
Semolina Basil Buns –
1 cup semolina/sooji flour
1/4 cup wholewheat flour
1 teaspoon instant dry yeast
1/4 cup warm milk
2 tbsp warm water
1 tablespoon dried basil
1 tablespoon cane sugar
1 tablespoon softened butter
In a large bowl add both the flours,dried basil and yeast. Whisk it well.
Then mix the warm water, milk, cane sugar and softened butter in another bowl. Add to the above dry mix. Knead for 5-6 minutes till the dough comes together. Cover the dough and keep it aside for 10 minutes. You can knead it again after that for 2-3 minutes. If you think the dough needs a little more liquid to make it softer, add 1 tsp of warm water. Grease a deep baking dish. Make 6 equal sized balls of dough and place them inside the dish. Preheat oven to 170 degrees C. Cover the baking dish and leave it until it doubles.
Brush the tops of the buns with milk. Bake for 20 to 25 minutes or until done.