Grissini, is an Italian Bread sticks. They are usually served as appetizers but for me it's a great snack. I made these along with Tomato Sambal and I am totally hooked on to this. I kept snacking on it all day long... the Sambal and bread sticks did taste good together. It also a great snack on its own.
Frankly, I tried two recipes in a day for blog hop coz I didn't have time to mess up and start all over. Grissini was my back up option, just in case I mess up the Sambal. Needless to say, both came out perfect and we all loved it. I had been postponing this post coz I was not very happy with the pictures. I was planning on baking them again; to take better pictures but it just doesn't seem to be happening cause of the gloomy weather.
Ordering in or eating out, just seem to be too gross after watching the News about the unhygienic conditions in which restaurant kitchen operates in Kerala. It took a youngsters life, for the authorities to look into this serious issue. My mom always said eating out is so unhygienic but my brain couldn't comprehend, the fact that why would anyone not cook under clean conditions especially the big restaurants. Now that I know and understand this dark reality about restaurants here, I manage to push myself to cook even on lazy days like these.
After all this gloomy sad stuff, let me tell you something good. Renu who blogs at It's my
Deepa who just started blogging at A Spicy Affair. She just started blogging this week, so not many recipes yet... But I know she is a great cook and I am eagerly waiting for more of her recipes.
Sarojini Didi @ Yogi Vegetarian. This blog has been an inspiration for me to cook Sattvic food. There are so many recipes to try from.
Nisha who blogs at Spusht. I totally love the way she writes and shares her experiences in and out of the Kitchen... It is a pleasure to read her blog and the pictures on her blog are a treat to the eyes
Shobha who blogs at Good Food. Her blog has been an inspiration for me to keep sticking to the healthier options. She has a great collection of healthy and very creative recipes.
Sangeetha who blogs at Spicy Treats. She has a great collection of recipes, traditional Indian recipes to awesome baked goodies. She blogs so regularly despite having issues with her health... I'm truly inspired by her commitment.
Please share the award with the bloggers that inspire you or the blogs that you love. :)
Now that we are all cheered up with the award ceremony lets get down and cook...
Recipe adapted from Experiments,Emotions,Experiences with food
Preparation time: 10 minutes
Ideal Time: 1 hour 30 minutes
Baking time: 10-15 minutes
- 1¾ cups Whole Wheat Flour
- ½ cup Warm Water
- 1tsp Sugar
- 2tsp Active Dry Yeast
- 2tbsp Olive Oil
- 1tsp Dried Basil
- 1tsp Salt
1. In a large bowl mix half cup of the whole wheat flour, sugar, warm water and sprinkle yeast over it. Keep it aside for 5minutes or until you see the mixture is starting to froth up.
2. Stir in remaining flour, olive oil, dried basil and salt. Knead to form a smooth elastic ball.
3. Place the dough in a greased bowl and cover with a damp towel or plastic wrap, until it doubles in size. It takes about an hour for it to double.
4. Divide the dough into four.
5. Try rolling the dough into a rectangle. Cut the rectangle lengthwise into thin strips. Place the strips on a greased baking sheet. Repeat the process with the remaining balls. Cover the baking sheet to let the strips to puff up for about 30 minutes.
6. 10 minutes after the strips are cut preheat the oven to 200 degree Celsius. Bake the strips for about 10- 15 minutes. You will see the edges browning when it is done.
7. Let it cool completely before serving.
1. The original recipe uses a mix of all purpose flour and whole wheat flour.
2. This is just the basic recipe, so go ahead and add any kind of herbs or spices you like to the dough and enjoy even a more flavorful Grissini. This time I tried basil and I like it... Next time I want to try adding Ajawin. I'm sure it will taste good with the Indian touch.
3. You can sprinkle sesame seeds over the strips if you like.
4. To make it look even prettier twist the strips after sprinkling the sesame seeds.
5. You can bake just a part of the dough and store the rest of the dough under refrigeration for later use. Just make sure you keep the dough out well in advance to bring it to room temperature when it's time for you to bake.
Health and Nutrition