New Recipes
Milk Powder Chocolate Modak /Chocolate Fudge
Milk Powder Chocolate Modak /Chocolate Fudge is a very irresistible sweet that can be made quickly with milk powder and cocoa powder and shaped into modak. It can be shaped into the desired shape of your choice and can be enjoyed during any occassion.
Milk Powder Chocolate Modak /Chocolate Fudge
Milk Powder Chocolate Modak /Chocolate Fudge is a very irresistible sweet that can be made quickly with milk powder and cocoa powder and shaped into modak. It can be shaped into the desired shape of your choice and can be enjoyed during any occassion.
Servings: 14 modak
Calories: 75kcal
Equipment
- non stick pan
- spatula
- 2 plates
- mould
- spoon
Ingredients
- 1 tbsp ghee clarified butter
- 1/4 cup milk I have used light milk or low fat milk
- 1 cup milk powder
- 1/4 cup sugar I have used raw sugar. You can use regular sugar
- 1/4 cup cocoa powder
- ghee for greasing mould or palm
Instructions
- Heat ghee in a non stick pan on low heat.
- Add milk to it and mix well.
- Add milk powder to the milk and mix well on low heat.
- Now add sugar.
- Sugar will melt and mixture will become liquidy. Now add cocoa powder. Mix well.
- Now put heat to medium and stir the mixture continuously. The mixture will come together and leave the edges of the pan. Remove from the heat.
- Remove the mixture in a plate and let it come to lukewarm.
- Grease the mould and press some mixture into it. Or grease palms with ghee and take some mixture and roll into desired shape .
- Unmould into a plate. Similarly make modak with remaining mixture. Let is set for 10 minutes. The milk powder chocolate modak are ready to serve. They can be refrigerated for a week.
- Make and serve this irresistible milk powder chocolate modak on any occassion.
- I have offered the Modak to Ganpati Bapa!!
Nutrition
Calories: 75kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 151mg | Fiber: 1g | Sugar: 7g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls are delicious traditional sweet made with roasted semolina and desiccated coconut cooked in sugar syrup and infused with flavors of cardamom and saffron. Roasted nuts give crunch to the laddoo. The laddoo are often made during Ganpati festival, Diwali or Holi and can be stored for 15-20 days in an airtight container.
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls are delicious traditional sweet made with roasted semolina and desiccated coconut cooked in sugar syrup and infused with flavors of cardamom and saffron. Roasted nuts give crunch to the laddoo. The laddoo are often made during Ganpati festival, Diwali or Holi and can be stored for 15-20 days in an airtight container.
Servings: 30 balls
Calories: 132kcal
Equipment
- heavy bottom pan
- pot
- spatula
- spoon
- mould
- slotted spoon
Ingredients
- 2 cup semolina sooji or rava. I have used coarse rava but it is a good option to use fine rava.
- 2 tbsp chick pea flour besan
- 1/2 cup ghee
- 1 cup desiccated coconut
- 1 tsp cardamom powder
- 1/4 tsp saffron strands kesar
- 1 tbsp raisin
- 8 almonds chopped
- 8 cashew nut chopped
- 4 pistachio chopped
Sugar syrup (chasni)
- 1.5 cup sugar I have used raw sugar. You can use white sugar instead.
- 3/4 cup water
- 1 tsp cardamom powder
- 1/4 tsp saffron strand kesar
Instructions
Roasting semolina, chickpea flour and coconut
- In bowl take semolina /sooji/rava and chick pea flour (besan). I have used coarse semolina. Use fine semolina if possible.
- Heat ghee in a heavy bottom pan on medium heat.
- Once the ghee is melted and heated, add the chopped nuts and raisins .
- Saute the nuts and raisins till they are golden.
- With the help of a slotted spoon, remove the roasted nuts and raisins in a bowl.
- Add the semolina and chick pea flour to the same heated ghee. Mix well.
- Roast the semolina and chickpea flour for about 10 minutes on medium heat stirring continuously .
- The semolina and chickpea flour have changed colour and turned aromatic after 10 minutes.
- Add desiccated coconut to it .
- Roast for two more minutes on medium heat stirring continuously. (If you are using fresh coconut then roast it separately and add to the roasted semolina and chickpea flour. Fresh coconut takes longer time to roast).
- As my son does not prefer chopped nuts, I have added some powdered nuts to the mixture. (This step is optional).
- Remove the pan from the heat. Keep aside and stir for 2 -3 minutes to prevent the coconut getting browned from the heat of the pan. Add cardamom powder and saffron strands to the mixture. Mix well and keep aside. Let us prepare sugar syrup.
Preparing sugar syrup /chasni
- In a pot add sugar and water. Put it to heat on medium heat. Mix well. (I have used raw sugar and hence the mixture looks dark in colour).
- Let the mixture come to boil.
- Once the mixture comes to boil, boil it for 6-7 minutes on high heat.
- Add saffron and cardamom powder. After 6-7 minutes the mixture is boiled and started getting one string consistency.
- Put the syrup in between your finger tips and check it by pressing the fingers, It should form one thin string as shown. The sugar syrup with one string consistency is ready.
Making laddoo
- Add the prepared sugar syrup to the roasted semolina, chickpea flour and coconut mixture.
- Add the roasted nuts. (I have divided the mixture into half and added nuts into half of the mixture as my son does not like chopped nuts in the laddoo). Mix well. Keep the mixture aside to cool for 10 minutes.
- Now shape the mixture. You can grease your palms with ghee and take a portion of mixture and roll into a smooth ball between your palms to make laddoo. Or shape it into modak or any such moulds for different shapes. I had mini modak mould. I had greased the mould and pressed the mixture into it. The demould the mixture and we get a small mini modak as shown.
- I have prepared some modaks from the mixture. At first the laddoo or modak with be soft but keep aside for few hours and the laddoos / modak with firm and set.
- And shaped some to laddoos.
- I have offered Lord Ganesha laddoos shaped into modak. The laddoo can be stored into air tight container for 15-20 days.
Nutrition
Calories: 132kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Simple And Easy Vegetable Fried Rice
Simple And Easy Vegetable Fried Rice is quickly made by stir frying vegetables and rice together and flavored with soy sauce and chili sauce. This gluten free and vegan recipe is perfect for a quick week night meal and can be packed for lunch boxes. It is even quicker when cooked with leftover rice.
The Asian restaurants here in Sydney serve this type of vegetable fried rice. I have enjoyed them mostly in the restaurants serving dumplings. I enjoy the different dipping sauce and chili oil served along with the dumplings and rice.
We had gone to restaurant named Dumpling queen (It is a chain of restaurant in Sydney that serve very nice dumplings) and had ordered vegetable dumplings and vegetable fried rice. We thoroughly relished both the dishes. They had served chili oil and sriracha sauce with dumplings and rice.
Below is the pic of the rice that we had at the restaurant.
My son (Aarav) who is foodie, requested me to make the vegetable fried rice that we had at the Dumpling queen. I had taken picture of the dish and and from that and the flavor that I had tasted , I made this rice for him and since then it is his favorite. He did not like the peas and corn, but now he enjoys them in this vegetable fried rice and I make it often for a quick week night meal. The rice that we had in the restaurant had eggs in it. I usually do not add egg when I make at home.
I have used jasmine rice to make the dish. You can use the rice of your choice or any long grained rice. The dish is very quicker to make if you use leftover rice.
Friends I hope you will give a quick try to make this recipe. Please do share your valuable feedback with me.
Khao dilse, Khilao dilse aur banao dilse…
Simple And Easy Vegetable Fried Rice
Simple And Easy Vegetable Fried Rice is quickly made by stir frying vegetables and rice together and flavored with soy sauce and chili sauce. This gluten free and vegan recipe is perfect for a quick week night meal and can be packed for lunch boxes. It is even quicker when cooked with leftvoer rice.
Servings: 6 serve
Calories: 302kcal
Equipment
- wok
- spatula
- spoon
Ingredients
- 2 cup jasmine rice or any long grain rice
- 3 cup water
- salt to taste
- 2 tbsp oil I have used peanut oil
- 1/4 cup celery stalk, finely chopped
- 1/2 cup sweet corn kernel boiled
- 1/2 cup peas boiled
- 2 carrot peeled and finely chopped
- 2 tbsp soy sauce I have used the regular light soy sauce
- 1 tbsp chili sauce or as per spice level needed. I have used Sriracha sauce
- salt to taste, keep in mind soy sauce has salt in it
Instructions
- Take Jasmine rice. Soak it in water for 5 minutes and drain.
- In a broad pan add the soaked and drained jasmine rice. Add water to it.
- Mix well and let the water come to boil.
- Mix well once the water starts to boil.
- Lower the heat. cover and simmer the rice for 10-15 minutes till the water is absorbed and rice is cooked.
- Switch off the heat. The rice is cooked.
- Jasmine rice is ready . Let it cool.
- In a wok or pan, heat oil. Once oil is heated add chopped celery to it. Saute till aromatic.
- Add the chopped carrots, boiled peas and corn and saute for couple of minutes. The carrots should be firm so do not over cook them.
- Add the prepared rice. (You can also use any leftover rice). Add soy sauce to it.
- Mix well and add chili sauce. (I have used sriracha sauce).
- Mix well and cook for a minute. The rice is ready to serve.
- Serve the simple and easy vegetable fried rice in a bowl. Decorate with celery stick. Drizzle some sriracha sauve and chili oil on it and serve. (I have made chili oil – Heat peanut oil to smoking point. Let it cool. It sould be still warm. Add salt and kashmiri red chili powder and red chili flakes. Mix well. Cover and let it sit for 3-4 hours to absorb all the flavors. Once cool, store in an airtight glass container. It can be refrigerated for long time. Enjoy with fried rice, dumplings, noodles).
Nutrition
Calories: 302kcal | Carbohydrates: 56g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 421mg | Potassium: 217mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3525IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg
Sukhadi / Gur Papdi / Gol Papdi
Sukhadi / Gur Papdi / Gol Papdi is a traditional Gujarati sweet made using whole wheat flour, jaggerry and ghee. The wheat flour is roasted well in ghee and then jaggery is added to it. The mixture is then set in the greased tray or dish and cut into pieces and served. The sukhadi is very quick and easy to make and is very nutritious snack for growing children. It can be made with just three ingredients that are usually available at home.
Sukhadi is also known as golpapdi. It is very easy and quick to prepare and is most commonly prepared during winters. It can be prepared and stored in the containers and can be consumed at any time of the day. Eat one or two pieces and you will be energized. It has a long shelf life.
The basic sukhadi is made of the above-mentioned three ingredients but you can enhance its flavor by adding sesame seeds, dry nuts or dry coconut. Also, some spices can be added during winters such as dry ginger powder, edible gum, nutmeg or cardamom powder. They will give warmth to the body.
You can pack it with you while travelling. It is the energy bar for kids who are active. It is a good option for a small break in the lunch box.
This Sukhadi can be made for any occassion and festival. Just enjoy the goodness of the multigrain sukhadi.
I also make sukhadi using different flours. I have shared the recipe of Multrigrain Sukhadi earlier.
Friends do try this simple and easy recipe and please do share your feedback with me!!
Khao dilse, khilao dilse aur banao dilse…
Sukhadi / Gur Papdi / Gol Papdi
Sukhadi / Gur Papdi / Gol Papdi is a traditional Gujarati sweet made using whole wheat flour, jaggerry and ghee. The wheat flour is roasted well in ghee and then jaggery is added to it. The mixture is then set in the greased tray or dish and cut into pieces and served. The sukhadi is very quick and easy to make and is very nutritious snack for growing children. It can be made with just three ingredients that are usually available at home.
Servings: 40 pieces
Calories: 82kcal
Equipment
- heavy bottom pan
- spatula
- deep plate or tray
- knife
Ingredients
- 2 cup whole wheat flour I have used the regular wheat flour used to make chapati. You can also make sukhadi using bhakari flour or coarse wheat flour. In that case add additional extra 1/4th cup of ghee.
- 1 cup ghee clarified butter
- 1 cup jaggery grated
- 1 tsp ghee for greasing the deep plate or tray
Instructions
- Heat ghee in a broad thick pan.
- It should be melted as shown.
- Add the wheat flour mixture to it.
- Mix it well and cook the flour mixture for 8-10 minutes on medium heat.
- The mixture will become light and will start releasing ghee after 6-7 minutes.
- The mixture will get dark and will release nice aroma of the roasted flour after 8-10 minutes.
- Remove the pan from the heat and set aside for minute to cool. Then add the grated jaggery to it. Mix well.
- Mix well till the jaggery is dissolved and mixed uniformly.
- Spread the mixture in the greased plate and smooth the surface with a spatula or the back of a flat greased bowl as shown.
- Smoothen the surface as shown.
- Cut into diamond pieces (or into squares) when warm. Keep aside to set for 30 minutes or more if needed. (I have cut into small diamond pieces as I had prepared it for Janmasthami and small pieces are good to share for prasad).
- With the help of a flat spatula, gently remove the cut pieces.
- Remove the pieces and serve. Or store in an airtight container at room temperature for about 15-20 days.
Nutrition
Calories: 82kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1mg | Potassium: 22mg | Fiber: 1g | Sugar: 5g | Calcium: 4mg | Iron: 1mg
Instant Koprapak Using Condensed Milk / Nariyal Burfi / Coconut Fudge
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Instant Koprapak Using Condensed Milk / Nariyal Burfi / Coconut Fudge is a quick and fuss free way of making the traditional koprapak with the help of condensed milk. Just mix desiccated coconut with condensed milk and cook on medium heat till everything comes together. This is a very quick and easy sweet and can be cooked in 10-12 minutes and enjoyed or gifted in this festive season. It is gluten free, juicy, moist , delicious and can be enjoyed during upwaas (vraat).
Instant Koprapak Using Condensed Milk / Nariyal Burfi / Coconut Fudge
Instant Koprapak Using Condensed Milk / Nariyal Burfi / Coconut Fudge is a quick and fuss free way of making the traditional koprapak with the help of condensed milk. Just mix desiccated coconut with condensed milk and cook on medium heat till everything comes together. This is a very quick and easy sweet and can be cooked in 10-12 minutes and enjoyed or gifted in this festive season. It is gluten free, juicy, moist , delicious and can be enjoyed during upwaas (vraat).
Servings: 45 pieces
Calories: 81kcal
Equipment
- non stick pan
- spatula
- deep plate or tray or tin
- knife
- spoon
Ingredients
- 4 cup desiccated coconut or 300 gm
- 400 ml condensed milk or 1 tin (I have used skimmed condensed milk )
- 1/2 cup milk if needed
- 2 tsp cardamom powder elaichi powder
- 1 tsp ghee for greasing plate, or tray
Instructions
- Take condensed milk in a non stick pan.
- Add desiccated coconut to it. Mix well.
- Switch on the heat . Keep on medium heat. (I found the mixture to be dry and hence added 1/2 cup of milk). However if the mixture is mixed well and is moist then no need to add milk.
- Stir on medium heat for 5-7 minutes.
- After 5-7 minutes the mixture has absorbed moisture and started to thicken. Add cardamom powder or any flavor of your choice such as rose water, saffron, almond essence, vanilla essence.
- Stir for couple of minutes. The mixture will come together and when pressed with spatula it can be pressed well. Or you can take some mixture in your hands and if it can forms smooth ball on rolling then the mixture is ready to be spread on the greased tray. Take the pan off the heat.
- Pour the mixture in the greased deep plate or tray or baking tin or deep square glass container. Evenly spread with the help of a spatula.
- Press the mixture from top by tapping with a small flat greased bowl and even the surface or press with spatula.
- Sprinkle some more cardamom powder ( You can also sprinkle nuts of your choice) and press. Now keep aside for 30 minutes to set.
- With the sharp knife cut into the desired shape and with the help of flat spatula remove the pieces. You can smoothen the edges with your finger and serve. The instant koprapak can be refrigerated in an airtight container for a week.
- You can also shape the koprapak into round or cylindrical balls as shown. (Grease your palms with ghee and take a portion of the warm mixture and roll it into ball or cylinder or oval).
Nutrition
Calories: 81kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 79mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Nariyal Sooji Sheera / Coconut Sooji Sheera (Halwa)
Nariyal Sooji Sheera / Coconut Sheera (Halwa) – A variation of traditional Indian sweet “Sheera” but made using coconut along with from semolina, milk, sugar and ghee. This quickly made dessert flavored with coconut, powdered nuts and cardamom is perfect to make for any occasion.
To make it vegan use coconut oil and coconut milk in place of ghee and milk. You can also use fresh grated coconut in place of desiccated coconut.
I have shared earlier with you different recipes of sheera:
Carrot Sooji Sheera Balls With Left Over Sugar Syrup (Chasni)
Ghau Na Jada Lot Badam No Sheero/ Atta Badaam Ka Sheera / Coarse Wheat FLour Almond Halwa
Please do make this quick dessert and impress your friends and family.
Please do share your feedback and suggestions with me. They are very valuable.
Khao dilse, khilao dilse aur banao dilse…
Nariyal Sooji Sheera / Coconut Sheera (Halwa)
Nariyal Sooji Sheera / Coconut Sheera (Halwa) – A variation of traditional Indian sweet "Sheera" but made using coconut along with from semolina, milk, sugar and ghee. This quickly made dessert flavored with coconut, powdered nuts and cardamom is perfect to make for any occasion.
Servings: 8 people
Calories: 396kcal
Equipment
- heavy bottom pan with lid
- pan
- spatula
- small bowl
- spoon
- pot to boil milk
Ingredients
- 1/2 cup ghee clarified butter or add coconut oil to make vegan
- 1 cup semolina sooji, rava
- 4 cup milk or add coconut milk to make vegan
- 1/2 cup mixed nuts (almond, cashewnut, pista all powdered)
- 1 cup desiccated coconut
- 1 tsp cardamom powder elaichi
- 1 tbsp almonds chopped for garnishing
- 1 tbsp cashew nut chopped for garnishing
- 1 tbsp pistachio chopped for garnishing
- 1 tbsp desiccated coconut for garnishing
Instructions
- Heat ghee in a pan. Also put milk to boil in another pot.
- Add sooji /semolina to it and stir it continuously on medium heat.
- Saute sooji for about 8-10 minutes. It will start releasing aroma and will change the color.
- Add desiccated coconut and powdered mixed dry nuts (almonds, cashew nut, pistachio).
- Saute for a minute.
- Add the hot milk to the sooji slowly. Stir the mixture continuously till it thickens.
- The mixture is absorbing milk and starts to get thicken.
- Now add sugar to it and mix well.
- The sugar will dissolve and mixture will become runny again.
- Cover the mixture with a lid and cook on low heat for five minutes.
- Remove the lid and stir the mixture. Add cardamom powder mix well. Cover and cook for a minute. The Nariyal sooji sheera / Coconut sheera (halwa) is ready to serve.
- Grease a bowl with ghee.
- Fill the bowl the nariyal sooji sheera. Press well.
- Unmould the sheera on the serving plate.
- Garnish the sheera with chopped nuts and desiccated coconut and serve warm. I had offered the sheera to Lalji and hence put some holy basil (tulsi) leaves on it. The sheera can be refrigerated for 3-4 days in an airtight container. Warm it in microwave or steam in pressure cook before serving.
Nutrition
Calories: 396kcal | Carbohydrates: 27g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 41mg | Sodium: 58mg | Potassium: 338mg | Fiber: 4g | Sugar: 7g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg
Mint Flavored Roasted Makhana/ Foxnut
Mint Flavored Roasted Makhana/ Foxnut / Lotus seed is a very healthy and light snack made by roasting the makhana/foxnut/lotus seed with mint and spices. This vegan and gluten free snack is perfect mid morning snack or can be munched while watching a movie by replacing it with the fried or store brought snack. The roasted makhana is also enjoyed as a snack while fasting / upwaas/vraat.
Makhana or Euryale is a plant native to east and south Asia. Makhana can be eaten by roasting them with the spices of your choice, or use in preparing curries, or can be used to make pudding /kheer for a delicious dessert.
The makhana are very healthy and are rich in calcium, protein, carbohydrate, fibre and minerals such as zinc. They are low in cholesterol, fat and sodium and hence are perfect to have as mid meal snacks and good for people looking for weight loss. They are low in GI and hence diabetic friendly. They are gluten free and are also consumed while fasting during occasion of Navratri, Shivratri, Holi, or other fasting festivals.
It is always important to roast the makhana on low heat for 10-12 minutes. They will burn and not turn crispy if roasted on high heat. So be patient while roasting them. Alternatively you can pop them in the oven and roast them @ 150 C for 20-25 minutes and you can do some other work while they are getting roasted. The makhana taste best even if they are just seasoned with salt and pepper. You can try variation in the spices while roasting them as per your choice. You can use different ingredients such as tomato powder, cheese powder, onion powder, garlic powder, mexican seasoning, italian seasoning to flavor them.
You can add roasted nuts and seeds to the makhana to make a healthy trail mix.
So friends do try making this very easy healthy snack for your kids, family and friends and replace them with the junk and processed snacks. Also please share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Mint Flavored Roasted Makhana/ Foxnut/ Lotus seed
Mint Flavored Roasted Makhana/ Foxnut / Lotus seed is a very healthy and light snack made by roasting the makhana/foxnut/lotus seed with mint and spices. This vegan and gluten free snack is perfect mid morning snack or can be munched while watching a movie by replacing it with the fried or store brought snack. The roasted makhana is also enjoyed as a snack while fasting / upwaas/vraat.
Servings: 2 cup
Calories: 169kcal
Equipment
- heavy bottom pan or wok
- spatula
- spoon
- bowl
Ingredients
- 2 cup makhana fox nut / lotus seed
- 1 tsp dry mint powder phudina powder
- 1/2 tsp chaat masala
- 1/4 tsp rock salt sanchal or as per taste
- 1 tbsp oil
Instructions
- Heat a heavy bottom pan and roast the makhana / fox nut / lotus seeds on low heat for 10-12 minutes.
- Or alternatively you can roast the makhana in the preheated oven at 150 C for 20 minutes.
- After 10 minutes they will start changing color and start to become crisp. Remove them in the bowl.
- In the same pan, heat oil. (You can also use ghee instead).
- Put back the roasted makhana on low heat and season with mint powder, chat masala and rock salt. (You can also use the regular salt or sindhav salt). Mix well till the spices are evenly coated.
- Roast for a couple of more minutes. Remove from the heat. The mint flavored roasted makhana are ready.
- Serve the mint flavored roasted makhana / foxnut/ lotus seeds with tea, coffee or juice or munch them as a light mid morning snack or while watching a movie.
Nutrition
Calories: 169kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 438mg | Vitamin A: 26IU | Calcium: 52mg | Iron: 1mg
Puri Bhaji
Puri Bhaji is a traditional Indian breakfast comprising of bhaji and puri. Bhaji is made with boiled potatoes cooked with fresh spices – ginger, green chili, coriander and puri is a deep fried puffed flat bread made with whole wheat flour. Though served as a breakfast dish in many restaurants and food joints but it can be equally enjoyed as lunch or dinner and can also be packed for lunch box / picnic or potluck.
I am sharing with you all the detailed step by step video of making the puri bhaji.
Hope you all like the video.
Friends do like , share and subscribe to my channel for more recipes.
Please do try making this dish and please share your valuable feed back with me.
Khao dilse, khilao dilse aur banao dilse…
Puri Bhaji
Puri Bhaji is a traditional Indian breakfast comprising of bhaji and puri. Bhaji is made with boiled potatoes cooked with fresh spices – ginger, green chili, coriander and puri is a deep fried puffed flat bread made with whole wheat flour. Though served as a breakfast dish in many restaurants and food joints but it can be equally enjoyed as lunch or dinner and can also be packed for lunch box / picnic or potluck.
Servings: 30 puri
Calories: 170kcal
Equipment
- mixing bowl
- spoon
- heavy bottom pan / wok with lid
- spatula
- small heavy bottom pan /pot for deep frying
- slotted spoon
- plate
- tissue paper
Ingredients
Dough for Puri
- 1.5 cup whole wheat flour
- 2 tsp oil
- salt to taste
- water as needed to knead the dough around 3/4 cup
Making bhaji from Potato /aloo
- 4 potatoes boiled, peeled and chopped into cubes
- 2 tbsp oil
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 2 green chili chopped
- 10 curry leaves
- 1 tsp ginger paste
- 1 dry red chili
- 1/4 tsp asafoetida hing
- 1/4 tsp turmeric powder haldi
- 1 tbsp lemon juice around half lemon
- 1/4 cup coriander washed and finely chopped
- 1/4 cup water
- salt to taste
rolling and frying puri
- 2 cup oil for deep frying
Instructions
Dough for puri
- Take all the ingredients for kneading the dough.
- Add a tsp of oil and salt as per taste to it. Mix well.
- Now gradually add water and start kneading into a tight/ semi stiff dough. (It should not be lose).
- The tight / semi stiff dough is ready. Add a tsp of oil and smoothen the dough.
- The dough is ready. Cover and keep it aside for 20 minutes.
Making bhaji from Potato /aloo
- Heat oil in a pan. Add mustard seeds and cumin seeds to it and let they crackle.
- Add chopped green chili and grated ginger to it. Saute well.
- Add curry leaves.
- Add dry red chili and saute well. Add asafoetida and turmeric powder.
- Mix well.
- Add the boiled and cubed potatoes. Mix well.
- Add salt.
- Add lemon juice and mix well. Also mash light some of the potatoes while mixing with spoon.
- Sprinkle some water on the potatoes. Mix well. Cover with lid and cook for 5-6 minutes on medium heat.
- After 5-6 minutes, the flavors and nicely absorbed and the bhaji is ready. Add chopped coriander to it and mix well. The bhaji to be served with puri is ready. Keep aside and we will roll and fry the puris.
Rolling and frying the puri
- Keep oil to get heated in a small heavy bottom pan or pot. We will roll puris in the mean time.
- The dough is set well after 20 minutes. You can see the white spots on the dough.
- Knead the dough once again to make it smooth and divide the dough into small balls. You can make around 30 balls from it.
- Take one ball. Smoothen between the palms and flatten it by pressing between the palms. Similarly flatten the remaining balls. Cover and keep aside to prevent from drying.
- Grease the rolling board and rolling pin with oil . Take one flatten dough and start gently rolling into a circle with the rolling pin.
- Roll into 4 cm circle. Roll the remaining puris.
- Take one puri and slide it gently into the hot oil. (Keep the heat on medium while putting the rolled puri into the oil). Be careful and keep children away as the oil is too hot.
- The puri goes down .
- The puri will puff up. Or press with the spatula and it will puff up. (the temperature of the oil plays an important part in puffing up the puri. So maintain a constant temperature while frying the puri. Too high temperature will brown the puri and too low temperature will not puff the puri).
- Cook golden on both the sides by flipping in between.
- Take the puffed puri in the slotted spoon so that excess oil drips off and remove it on the tissue paper on a plate.
- Similarly fry the remaining puris. The hot puffed puris are ready to serve.
- Serve the puri with bhaji and pickle for a scrumptious treat.
- My son gave me thumbs up after eating his favorite puri.
- Enjoy puri bhaji in breakfast, lunch or dinner or pack it for the lunch box / picnic/or potluck.
- Aarav relishing his treat.
Nutrition
Calories: 170kcal | Carbohydrates: 6g | Protein: 1g | Fat: 16g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1mg
Vegetarian Pan Fried Dumplings / Vegan Gyoza / Potstickers
Vegetarian Pan Fried Dumplings / Vegan Gyoza / Potstickers is a traditional Chinese or Japanese dumpling made with the filling of different vegetables of your choice. To substitute the protein from meat you can add moong bean sprouts or tofu or soya nuggets. The sauteed vegetables are filled into a pastry sheet made from flour and are shaped by folding them into different patterns. The dumplings are covered and cooked in a pan with oil and water. They are cooked till the bottom of the dumplings get golden crisp. The vegetarian pan fried dumplings can be enjoyed as a appetizer or lunch or dinner with soy sesame dipping sauce and chili oil.
The pan fried dumplings are very crispy straight from the pan and hence serve them immediately.
I am also sharing with you all a small video of the different ways to fold the dumplings below:
Dumplings/ gyoza/potsticker can be cooked either by
- Steaming – Place the dumpling on a perforated plate lined with cabbage leaves or butter paper. Cover and cook for 8-10 minutes.
- Boiling – Place the dumpling in the boiling water and cook for 8-10 minutes.
- Pan Frying – Heat oil in a heavy bottom pan / non stick pan. Place the dumplings in the pan. Add some water and cover and cook on medium heat for 8-10 minutes. Remove the lid and cook further for 3-4 minutes till all the water is evaporated and the bottom of the dumplings get golden and crisp. Serve immediately.
I have also shared with you the recipe of making the dumplings from scratch using whole wheat flour at home:
So friends do make this recipe at home and you will make it again and again.
Please do share your valuable feed back with me.
Khao dilse, khilao dilse aur banao dilse…
Vegetarian Pan Fried Dumplings / Vegan Gyoza / Potstickers
Vegetarian Pan Fried Dumplings / Vegan Gyoza / Potstickers is a traditional Chinese or Japanese dumpling made with the filling of different vegetables of your choice. To substitute the protein from meat you can add moong bean sprouts or tofu or soya nuggets. The sauteed vegetables are filled into a pastry sheet made from flour and are shaped by folding them into different patterns. The dumplings are covered and cooked in a pan with oil and water. They are cooked till the bottom of the dumplings get golden crisp. The vegetarian pan fried dumplings can be enjoyed as a appetizer or lunch or dinner with soy sesame dipping sauce and chili oil.
Servings: 24 dumpling
Calories: 30kcal
Equipment
- pan
- knife
- spatula
- Pan with lid
- small bowl
- plate
- damp kitchen towel
- spoon
Ingredients
- 2 tbsp oil I have used peanut oil but use sesame oil if you have
- 2 clove garlic finely chopped
- 1/2 inch ginger finely chopped
- 1 cup cabbage shredded of finely chopped
- 1 carrot peeled and finely chopped
- 4 mushroom finely chopped (Take any mushroom of your choice)
- 1 cup soya chunk finely chopped
- 2 tbsp coriander washed and finely chopped
- 2 tbsp garlic chive washed and finely chopped
- 1/2 cup spinach washed and finely chopped (You can also add bok choy, leek, spring onion, celery with it)
- 1 tbsp cornflour
- 1 tsp black pepper powder
- 1 tbsp soy sauce
- salt as per taste
- 1/2 tsp white sesame seeds roasted, to sprinkle
- 1/2 tsp black sesame seeds to sprinkle
- coriander to sprinkle
- garlic chive to sprinkle
- black dipping sauce to serve
- chili oil to serve
Instructions
Make filling for the dumpling
- Heat oil in a pan. Add chopped ginger and garlic. Saute till golden.
- Add chopped mushrooms, carrots, and cabbage. (you can also add celery, spring onion both white and green, bok choy, or any vegetable of your choice).
- Saute till the vegetables soften.
- Take the cooked soya chunks (Boil the dry soya chunk in hot water for 5 minutes, drained it and then remove excess water from it by squeezing them).
- Chop the soya chunks into small pieces. (you can also use soya granules in place of soya chunks to avoid process of chopping them).
- Add the chopped soya chunks into the soften vegetables. Mix well.
- Add the chopped spinach and coriander.
- Mix well. Season with salt , pepper , soy sauce. (you can add chili flakes or chili sauce to make spicy). Mix well.
- Add cornflour. (The cornflour will absorb excess moisture and hence prevent the dumplings to become soggy). Mix well.
- Saute for couple of minutes. The stuffing to be filled into the dumpling is ready. Keep aside to cool.
How to fold dumpling/gyoza/potsticker
- I have shared a video of 5 ways to fold dumplings/gyoza/potsticker. Kindly follow the same.
- Take the pasty sheet. Put around 1 tbsp of stuffing. Brush the edges of the sheet with water. (Also I have managed to click some pics of folding dumpling by pleat fold method when my friend (Kavita Mahidadia and her family came over for dinner). She helped me with folding the dumplings. I took some pics while she was neatly folding them. The stuffing is hence different . I have taken video of the same but due to less lighting , it did not come out clear and hence have not uploaded. )
- Fold the pastry sheet like semicircle as shown.
- Now start making pleats from end of the semi circles as shown.
- The pleat fold dumpling is ready. Similary prepare the remaining dumplings and cover them with a damp cloth.
pan frying dumpling
- Heat oil in a thick bottom pan or a non stick pan.
- Place the prepared dumplings in it. (You can put the amount of dumpling as per the size of pan. Do not overcrowd them). Cook for a minute on medium heat.
- Add water in it and cover the pan with lid and cook dumplings for 7-8 minutes on medium heat.
- After 3-4 minutes, the dumplings are getting steamed and changing the colour.
- After 8 minutes the dumplings are cooked well.
- Remove the lid and cook till all the water gets evaporated and the dumplings get nicely golden and crisp from bottom.
- Cook for couple of minutes on medium heat. The dumplings are ready to serve.
- I have flipped the dumplings to show the golden colour.
- Remove the dumplings into a serving plate and sprinkle roasted white sesame seeds, black sesame seeds, finely chopped garlic chives on it. Serve immediately with dipping sauce and chili oil. (Black dipping sauce – Take 4 tbsp of soya sauce, 1/2 tsp black pepper powder, 1/2 tsp chili flakes, 1 tbsp honey , 2 tsp roasted sesame seeds, 2 tsp vinegar and pinch of salt. Mix them well. Sauce is ready). I have used store brought chili oil. (To prepare the chili oil at home, heat 4 tbsp of oil to boiling point, let it cool a bit and then add chili flakes and paprika or red chili powder and salt. Mix well . Cover and keep aside fro 3-4 hours till all the flavors are nicely absorbed. The chili oil is ready to use).
Nutrition
Calories: 30kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip is a traditional yogurt dip made with steamed and mashed eggplant and yogurt with spices. A tempering made of oil, mustard seeds, cumin seeds, red chili powder adds flavor to the dip and the floating oil in the top makes it more appetizing and is appealing to the eyes. The raita is traditionally served with broken wheat (fada/daiya khichdi), kad rice khichdi (Nag panchmi khichdi) . However you can enjoy it with bajra khicdhi, or any khichdi or bajri rotla.
My mother in law (Geeta Shah) makes this traditional ringan nu raitu with fada ni khichdi for us. She had made this during her visit to Sydney. This raita is very simple to make and uses very less spices and yets imparts very good flavor.
To make this raita, use big eggplant that we use to make bharta. Make sure the eggplant are fresh and does not have seeds in it.
You can pressure cook the eggplant as I have shown below or you can also place the chopped eggplant in the plate and steam in the steamer for 15-20 minutes or till they are tender and soft.
I have used fresh home made yogurt to make the raita. You can however use the store brought yogurt to make it.
The main step of the raita is the tempering made to pour over the yogurt and eggplant mixture. Heat the oil and add mustard seeds and cumin seeds to it. Let they crackle well. Then add asafoetida and immediately switch off the heat. Add red chili powder to the tadka. (This way the red chili powder will not get burn and remain red in the tadka). Immediately pour the tadka on the prepared yogurt eggplant mixture. Now gently mix as we want the tadka/tempering to be floating on top of the raita.
I have then shifted the raita to the bowl in which I needed to take the pic and the tadka got all mixed up. Hence always make sure you shift the prepared raita in the serving bowl and then pour the tempering over it. The floating takda/tempering over the top makes the raita appetizing and appealing to the eyes. You can see the difference in the pic below.
This raita can be enjoyed with any khichdi of your choice or it also tastes best with bajri rotla.
So friends do make this quick , easy and delicious raita and throw your feedback to me.
Khao dilse, khilao dilse aur banao dilse…
Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip
Ringan Nu Raitu / Baigan Ka Raita/ Spiced Eggplant Yogurt Dip is a traditional yogurt dip made with steamed and mashed eggplant and yogurt with spices. A tempering made of oil, mustard seeds, cumin seeds, red chili powder adds flavor to the dip and the floating oil in the top makes it more appetizing and is appealing to the eyes. The raita is traditionally served with broken wheat (fada/daiya khichdi), kad rice khichdi (Nag pachmi khichdi) . However you can enjoy it with bajra khicdhi, or any khichdi or bajri rotla.
Servings: 4 people
Calories: 125kcal
Equipment
- pressure cooker
- bowl
- potato masher
- spoon
- small pan for tempering /tadka (vaghariyu)
Ingredients
- 1 Eggplant washed
- 1.5 cup yogurt curd/dahi (I have used fresh homemade yogurt. You can use the store brought yogurt).
- 1 tsp red chili powder
- 1/2 tsp cumin seed powder
- 1 tbsp oil
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/8 tsp asafoetida hing
- 1 tsp sugar optional (I have not added )
- salt to taste
- 1/4 cup water
Instructions
- Take a good medium size eggplant. Wash and cut the stem.
- Cut it into cubes and put into a bowl. Add 1/4 cup of water.
- Place the bowl in a pressure cooker filled with water.
- Close the pressure cooker lid with the ring. Put the whistle on and pressure cook for 5-6 whistles. Let the pressure cooker cool by itself. (Alternatively you can place the chopped eggplant into a plate into a steamer and steam for 15-20 minutes).
- Once pressure cooker is cooled, open the cooker and remove the bowl. Now with a help of a potato masher mash the cooked and soft eggplants. Let it get cool completely.
- Add yogurt/dahi/curd to it. ( I have used the regular homemade yogurt. You can use the store brought yogurt too).
- Add 1/2 tsp red chili powder, cumin powder, salt, sugar (if you need) to it.
- For the tempering / tadka- Heat oil in a pan. Add mustard seeds and cumin seeds.
- Let the mustard seeds and cumin seeds crackle.
- Add asafoetia. Switch off heat and add 1/2 tsp red chili powder.
- Pour the tempering / tadka over the yogurt eggplant mixture.
- Gently mix well . The ringan nu raitu /baigan ka raita / spiced eggplant yogurt dip is ready to serve. Enjoy it with khichdi, pulao, or bajri rotla.
- When i shifted the yogurt on the serving bowl to take the pic, the tadka got mixed . Hence prefer making the raita into the serivng bowl directly so that the prepared tempering remains floating on it and is appealing to the eyes.
Nutrition
Calories: 125kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 57mg | Potassium: 418mg | Fiber: 4g | Sugar: 9g | Vitamin A: 317IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 1mg
