Beef Vegetable Soup with Whole Wheat Roll and Tomato Salad

Ingredients

• 1.5 cup warm water (between 105-115°F (40-46°C))
• 2.25 tsp active dry yeast (one standard packet)
• 1 tbsp honey
• 3.75 cup whole wheat flour (450g, plus more for dusting)
• 1.5 tbsp olive oil
• 1.5 tsp salt

Instructions

1. 1

   Activate the yeast

   • In a large mixing bowl, combine the warm water, honey, and active dry yeast.
   • Stir gently and let the mixture sit for 5-10 minutes, until it becomes foamy and bubbly on top.
   • This indicates the yeast is active and ready to use.
2. 2

   Make the dough

   • Add the olive oil, salt, and 3 cups of the whole wheat flour to the yeast mixture.
   • Mix with a wooden spoon or a stand mixer with a dough hook on low speed until a shaggy dough forms.
   • Gradually add the remaining 0.75 cup of flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl. You may not need all of it.
3. 3

   Knead and proof the dough

   • Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until it is smooth and elastic.
   • Place the dough in a lightly oiled bowl, turning it once to coat the top.
   • Cover the bowl with a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
4. 4

   Shape and proof the rolls

   • Gently punch down the risen dough to release the air. Divide it into 12 equal pieces.
   • Roll each piece into a smooth ball and place them on a parchment-lined baking sheet, about 1-2 inches apart.
   • Cover the rolls with the kitchen towel and let them rise for another 30 minutes, until they are puffy.
5. 5

   Bake the rolls

   • Preheat your oven to 375°F (190°C) while the rolls are doing their second rise.
   • Uncover the rolls and bake for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
   • Transfer the rolls to a wire rack to cool slightly before serving.

Ingredients

• 400 g Cucumber (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 70 g Red Onion (about 1 small, finely chopped)
• 1 pc Green Chili (finely chopped, optional for heat)
• 3 tbsp Coriander Leaves (freshly chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper Powder (freshly ground is best)
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)
• 0.5 tsp Chaat Masala (optional, for extra tang)

Instructions

1. 1

   Prepare the vegetables: Wash the cucumber, tomatoes, and onion thoroughly. Finely chop them into small, uniform pieces. For a less watery salad, deseed the tomatoes before chopping. If using, finely chop the green chili.

2. 2

   Combine the vegetables: In a medium-sized mixing bowl, add the chopped cucumber, tomatoes, onion, and green chili (if using).

3. 3

   Add dressing and seasonings: Just before you are ready to serve, add the lemon juice, salt, black pepper powder, roasted cumin powder, and optional chaat masala to the bowl.

4. 4

   Garnish and toss: Add the freshly chopped coriander leaves. Gently toss everything together until the vegetables are evenly coated with the dressing and spices.

5. 5

   Serve immediately: Serve the salad right away to enjoy its maximum crunch and freshness. It pairs wonderfully with curries, dal, rice dishes, and grilled meats.