Time for another tested recipe. If you try these once you will never go back to the industrial kind. That’s the thing with home-baked bread, even when made with only maida, it ruins you for the mass-produced bread. Thankfully, when made in small quantities, it is easier than cooking roti which we do as a matter of daily routine.
Mom had given me a load of blanched spinach from her garden. At first I wanted to make palak-panir. But I was hoping to send along some bread when the son left after Diwali holidays and decided to use the spinach in the bread instead. I love the spinach pavs served at Cafe Lota and this recipe is inspired by those really-green buns. It’s a different matter that the spinach made the bread seem too healthy to the son and he would have none of them. This when he doesn’t like the bread he gets in Pune!
Thanks to my smart phone I’m losing fewer recipes these days. Instead of committing my experiments and their results to memory I now jot down the ingredients into ‘notes’ on the phone right away. I had noted down exact measurements for the ingredients as well as the yield and there they were for my easy reference.
Here, then, from the phone archives, is the recipe for the spinach buns I baked last month and shared pictures of on Instagram. Notes and pictures from my very smart and handy Mi4. Read the rest of this entry »