Whole wheat pasta recipe from scratch 😋 Leftover atta aur veggies se bana homemade pasta
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This busy-week sourdough method made the perfect loaf ✨ Here's the recipe: 100g starter (fed with whole wheat) 300g warm water 500g white all-purpose flour 10g salt TLDR: Fridge patience = perfect loaf, even on a busy week 🥖 Method: 1. Mix everything and bulk ferment on the counter overnight. 2. Pop it in the fridge for 2 days to slow-ferment. 3. Bring to room temp to shape, then back in the fridge overnight. 4. Bring to room temp the next day and bake. 💡 Pro tip: the fridge is basically your
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∙\t2 cups whole wheat or cracked wheat (cracked wheat works if you’re short on time) \t∙\t1,500g beef or lamb boneless or , bone-in pieces work beautifully \t∙\t1 large onion, roughly chopped \t∙\t2 tablespoons ginger garlic paste \t∙\t2 bay leaves \t∙\t5 cardamom pods \t∙\t1 tablespoon black peppercorns \t∙\tSalt to taste \t∙\t8–10 cups of water \t∙\t2 cups desi ghee, divided #ramadan #ramadan2026
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