New Recipes
Milk Powder Peda
Peda is a popular Indian sweet made from mawa or khoya and sugar. It is semi soft, like fudge. It is made in many festivals and offered as “prasadam”. There are many variations of peda such as elaichi peda, kesar peda, chocolate peda. Peda are popular as per the region they are made in, such as, dharwad peda from karnataka, Mathura peda from Mathura, Rajkoti peda.
I am sharing with you the recipe of making peda from instant mawa/khoya from milk powdermawa/khoya made from milk powder. You can make then anytime you like.
Enjoy the festivals by making quick milk powder peda.
Milk Powder Peda
A very quick and easy way of making peda (a popular Indian sweet) from Instant mawa/khoya made from milk powder.
Servings: 25 peda
Calories: 8kcal
Ingredients
- 2 cup mawa/khoya I have used instant mawa/khoya made from milk powder
- 1/2 cup milk
- 3 tbsp sugar or more as per sweetness required
- 1 tsp cardamom powder
- 8 pistachio blanched and thinly sliced
Instructions
- Take the prepared instant mawa/khoya from milk powder.
- Crumble it using hands.
- Heat the crumbled mawa in a non stick pan on low heat.
- Heat it stirring constantly. It will start drying out. keep the heat low.
- Roast further more on low heat till it dries and becomes grainy.
- Add milk to it and mix well on low heat. (if you want to make saffron or kesar peda, add the crushed saffron threads along with milk)
- The mixture will start binding together like a dough and start leaving the edges of the pan. Add cardamon powder to it and mix well.
- Mix well.
- Remove in a flat dish and spread the mixture. Let it cool.
- Now knead the mixture for 5-7 minutes. The more you knead, the more soft becomes the mixture. Now add powdered sugar. Mix well.
- Knead the mixture again till the sugar mixes well and form a dough.
- Make small balls from the kneaded dough. Take one ball in a palm and smoothen it.
- Roll it and then press and flatten the ball. Shape the edges and shape like a peda. Place it in a plate.
- Similarly shape the other balls into peda as shown.
- Garnish them with sliced pistachio.
- Serve them or store them in airitight container. They can stay at room temperature for two day and a week if refrigerated.
Nutrition
Calories: 8kcal | Carbohydrates: 2g | Protein: 0.04g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.004g | Cholesterol: 0.03mg | Sodium: 0.2mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 0.5IU | Vitamin C: 0.1mg | Calcium: 2mg
Instant Mawa/Khoya From Milk Powder
Mawa or Khoya is a very important ingredient in many of the Indian dishes. It is the main ingredient in many sweet dishes. The process of making mawa is lengthy. It is made after heating and boiling full fat milk for hours till milk is evaporated and milk solids are left. The process requires constant stirring as the milk should not stick the bottom of the vessel in which it is boiled. Hence many people end up buying from the shops. But there are places where mawa or khoya is not easily available in the shops.
So here is the quick and easy recipe of making mawa or khoya at home within 15 minutes. There is not much preparations or cooking required. The main ingredient used is milk powder. But always try to use a full fat milk powder. It gives very best results.
This instant mawa or khoya made from milk powder can be used in making many sweet dishes like peda, burfi, ladoos, ghujiya, mohanthal, gajar ka halwa, dhudhi ka halwa and many more. It also can be used in making curries such as khoya kaju. You can crumble it or grate it as per the requirement of the recipe. This mawa/khoya can be refrigerated and used for 8-10 days.
I have shared the recipe for making milk powder peda from the above made mawa.
Mawa From Milk Powder
A most important ingredient required to make many Indian sweets. It is known as "Mawa/Khoya". This is an instant way of making Khoya. It is made using milk powder.
Servings: 2 cup
Calories: 916kcal
Ingredients
- 2 cup milk powder use a full fat milk powder
- 1 tbsp ghee clarified butter
- 1/2 cup milk
Instructions
- Take full fat milk powder in a bowl.
- In a saucepan, add ghee and milk. Heat the mixuture.
- Heat the mixture till it just comes to boil.
- Add this ghee and milk mixture to the milk powder. Mix it with a spoon.
- It will start coming together. If you find it dry then add a tsp of milk or as required. If the mixture becomes sticky then add 1/4 th cup of more milk powder.
- Shape the mixture to the desired shape. Let it cool. It will harden after cooling.
- Instant milk powder Mawa or Khoya is ready. Store it in an airtight container. Keep refrigerated for a week and use as per the requirement.
Nutrition
Calories: 916kcal | Carbohydrates: 123g | Protein: 85g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Cholesterol: 54mg | Sodium: 1091mg | Potassium: 9mg | Sugar: 123g | Vitamin A: 4750IU | Calcium: 2370mg
Kalonjiwale Bharwan Baigan Aloo
My son was asking me one day about the dishes I liked as a child and which my mother cooked for me. The list was long. “Maa Ke Haath ” ka jadu. I miss the dishes my mom used to make. Though simple, I still remember the delicious taste. I told him about Bharwan Baigan Aloo. My brother and I used to like it very much. We were very happy when we came home from school and our mother served us this yummy bharwan baigan aloo. It was heavenly.
So my son was tempted to eat them and told me to prepare nani style bharwan baigan aloo. It was challenging for me to make it exactly as she made it. I also wanted my son to start loving this new dish.
I then called my mom and asked her the exact recipe and the ingredients and the process. She gave me a very detailed explanation about how to cook the recipe and also shared some small things to be taken care of while preparing them. I have mentioned those in the note section below.
The recipe turned out very well and my husband and son both loved it. I was very happy and so wanted to share with you this tasty recipe.
This recipe is made using small brinjals and potatoes. The stuffing has rich flavors of coconut, onion, peanuts, regular spices and a unique flavor of nigella seeds (kalnonji)
I am sure you all will like it!!
Bharwan Baigan Aloo
This dish is made using small brinjals and potatoes. They are stuffed with the mixture prepared with onion, coconut, peanuts, regular spices and has a unique flavor of nigella seeds (kalonji) and are pan cooked with oil.
Servings: 3 people
Calories: 947kcal
Ingredients
- 3 brinjal small
- 12 baby potato
- 1 small onion grated
- 1/2 tsp turmeric powder
- 2 tsp red chili powder can be adjusted as spicy you want
- 4 tbsp coriander cumin powder
- 3 tsp sugar
- 1 tbsp ginger garlic paste
- 1/4 tsp nigella seeds kalonji
- 1/4 cup dessicated coconut
- 2 tbsp roasted peanut powder
- 1 tbsp lemon juice
- 2 tbsp coriander chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4 tbsp oil
- 1/4 tsp asafoetida
Instructions
- In a plate put all the stuffing ingredients - grated onion, desiccated coconut, roasted peanut powder, sugar, kalonji (nigella seeds), ginger garlic paste, coriander powder, red chili powder, turmeric powder.
- Mix them all. Add chopped coriander.
- Mix them well with light hands.
- Peel potatoes and slit them vertically and horizontally till 3/4th depth. Take brinjal and remove the stem and slit them vertically and horizontally till 3/4th depth. Now fill the prepared stuffing in them carefully. If the brinjals are big then cut them into half and then slit them as above and fill the stuffing. Keep aside the left over stuffing.
- In a thick bottom pan or non-stick pan heat oil, add mustard seeds and cumin seeds.When they crackle add turmeric powder and asafoetida.
- Put the stuffed potatoes into it and toss them well and cook them covered for 5-7 minutes or till semi soft.
- Now once the potatoes are semi soft add the stuffed brinjals. Toss them well. (potatoes take more time to cook then brinjal and hence we semi cook them first and then add brinjals to them).
- Cover and cook potatoes and brinjals till done.
- Now add the left stuffing mixture to them. Toss them gently and cook for 3 -4 minutes.
- Add the chopped coriander and remove from heat.
- Serve the hot bharwan baigan aloo with roti of your choice. I have served it with jowar roti.
Notes
Note: Take small size potatoes and brinjals. Be careful while making slits in brinjals and potatoes. Carefully fill the stuffing. The potatoes and brinjal might break from the slits. As potatoes take a longer time to cook, toss and cook them first till they are semi soft. Then add the brinjals. Cook the vegetables on low heat, gently tossing them in between.
Nutrition
Calories: 947kcal | Carbohydrates: 152g | Protein: 20g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Sodium: 112mg | Potassium: 822mg | Fiber: 19g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 23.1mg | Calcium: 200mg | Iron: 7.9mg
Chocolate Milk Powder Burfi
My today’s recipe is devoted to all my dear brothers. I wish them a very “Happy Rakshabhandan”. May god shower them with a healthy and wealthy life. May they always stay happy and blessed.
We celebrate different festivals with different sweets. Some people want to make them at home while others prefer to buy from outside as they are short of time. The sweets from the shops look tempting, but are they made with pure products and under hygienic conditions? and are they preservative free? These questions always make me think before buying them. During the festival time, the shopkeeper always has to work under pressure to fulfill the demand, hence many of them cannot maintain the hygiene level and purity in making those sweets. I always prefer to make sweets at home and celebrate the festival by trying to make all eat healthy and clean. They are economical too.
To celebrate the festival of Rakshabhandan I have prepared Chocolate Milkpowder Burfi. This is a very quick sweet recipe which can be prepared within half an hour and it comes out very well. Why buy store sweet when you can prepare this quick treat for your brothers! Homemade sweets are without any adulterations and when you prepare with your hands for someone you care and love you feel happier !!
Chocolate is loved by all age groups and hence have made this chocolate Milk Powder which can be enjoyed by everyone at home.
Chocolate Milk Powder Burfi
A very quick Indian Sweet made from Khoya, modified and made from Milk Powder. It is a two layer sweet. One layer has coconut flavor and other has the chocolate flavor.
Servings: 16 pieces
Calories: 249kcal
Ingredients
- 1/4 cup ghee Clarified Butter
- 3/4 cup milk
- 1/2 cup sugar I have used raw sugar
- 2.5 cup milk powder I have used full cream Milk Powder
- 1/4 cup dessicated coconut
- 1 tsp vanilla essence
- 2 tbsp cocoa powder
- 100 g cooking dark chocolate
- 1 tsp ghee to grease the pan
Instructions
- Heat a non-stick pan on low heat and melt ghee on it.
- After the ghee is melted, add milk in it and stir well.
- Now add the milk powder and mix well.
- Add the sugar and mix well.
- Keep on stirring the mixture on low heat.
- After 5-6 minutes, it will start getting thicker. Keep on stirring constantly on low heat.
- After 10 minutes, it will start leaving edges and form like a dough. The mixture will come in the center leaving the edges. Immediately remove from heat and do not overcook it or else It will become chewy.
- Divide the mixture into two parts.
- Take one part in the pan and add desiccated coconut into it. Keep low heat. Mix well.
- Add vanilla essence and mix well.
- It will form like a dough. Remove from heat.
- Keep a greased plate ready and put the mixture into it and spread it evenly on the plate. Smooth it with a flat spatula or hand.
- Put cocoa powder into another part of the mixture.
- Put it on a low heat and mix well. The mixture will come together and form a dough.
- Put the cocoa mixture over the coconut layer and spread it evenly over it.
- Smoothen it with a flat spatula or hands.
- In a bowl take cooking dark chocolate compound.
- Microwave it for 30 sec and more till the chocolate is melted.
- Spread it on the chocolate layer.
- Tap it in all directions, It will spread evenly. Keep it to set for 1-2 hours.
- Cut and serve in pieces.
Notes
Note: Always use a non-stick pan for making this burfi. Cook the mixture on low heat. Once the mixture is cooked and starts leaving the edges of the pan and gathers together and looks like a dough, remove pan from heat. Overcooking the mixture will result into chewy burfi.
Nutrition
Calories: 249kcal | Carbohydrates: 33g | Protein: 14g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 181mg | Potassium: 42mg | Fiber: 1g | Sugar: 31g | Vitamin A: 750IU | Calcium: 370mg | Iron: 0.4mg
Sooji Sheera
Sooji Sheera is a traditional sweet which is very easy and quick to make. It does not require any advance preparations. When you have sudden guests coming for lunch or dinner, Sooji sheera is the wonderful dessert which can be made quickly to please your guests. You can also serve it in breakfast. This simple recipe has very fewer ingredients and all readily available at home. Sooji Sheera is a popular prasad made for “Satyanarayan Pooja”.
Sooji Sheera
A traditional and quick Indian recipe made from semolina, milk, sugar and ghee. It is made during many festivals and "Satyanarayan Pooja."
Servings: 6 people
Calories: 516kcal
Ingredients
Instructions
- Heat ghee in a pan.
- 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.
- In the meanwhile, while the sooji is been roasted boil the milk.
- The sooji is now roasted
- Add the hot milk to the sooji slowly. Stir the mixture continuously till it thickens.
- Now add sugar to the mixture and mix it.
- Add saffron strands and cardamom powder and mix well.
- Cover the sooji mixture and cook for 5 minutes on low heat.
- Remove the lid and stir the mixture. The Sooji Sheera is ready. At this stage you can add the chopped dry fruits and mix it.
- Take a bowl and grease it with ghee. Put hot sheera in it and press it. Now turn it upside down on a plate and unmould the sheera. Garnish with chopped nuts and serve.
- Put some basil leaves on it and offer to God. Prasad is ready to serve.
Nutrition
Calories: 516kcal | Carbohydrates: 75g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 15mg | Sodium: 8mg | Potassium: 143mg | Fiber: 3g | Sugar: 31g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1.1mg
Singdana Sukha Meva Laddu (Peanut Dry Nut Balls)
Singdana laddu is a popular Indian sweet enjoyed during fast. Especially during the “Shravan” month when many people observe fast and do not eat any grains, cereals or pulses. These laddus are a healthy option to munch on for small cravings. They have the goodness of nuts and jaggery and provide with instant energy. They can be enjoyed even on the regular days.
As a child, I always used to wait for the Shravan month. My mother would make these delicious laddus along with some savory treats such as farali potato chips, sabudana chiwda, fried peanuts sprinkled with spices on top of them. I use to observe fasts just to enjoy all the farali delicacies. Whenever we children were hungry we use to munch on these laddus and other savory treats. Besides this, I liked other farali dishes such as sabudana khichdi, jeera aloo sabji, peanut kadhi, sabudana wada, moraiyo and the list goes on.
I always like to keep roasted peanuts at home. Whenever I have time, I roast the peanuts, remove skin from them and store them in an airtight container. They are a very handy snack. They are useful in many dishes.
If you have the roasted peanuts the process of making this laddu becomes quick. Many people use only roasted peanuts and jaggery or sugar to make this laddu. I have used roasted peanuts along with dry nuts, desiccated coconut, jaggery, ghee and cardamom powder. I have ground all the nuts along with jaggery and then have poured hot ghee over the mixture and shaped it to a laddu. The proportion of the nuts can be varied. The level of sweetness can be adjusted as per the requirement.
This laddu can stay for a week outside during cold season. In humid or hot climate they can stay outside for 2-3 days and then refrigerate them and use them in a week.
Singdana Sukha Meva Laddu (Peanut Dry Nuts Balls)
A very quick sweet made by grinding roasted peanuts and mixed dry nuts such as almonds, walnuts, cashew nuts and pistachio. It is often made during "Shravan" month when people observe fast.
Servings: 14 laddu
Calories: 196kcal
Ingredients
- 3/4 cup peanut roasted
- 1/4 cup almonds
- 1/4 cup walnuts
- 1/8 cup cashew nut
- 1/8 cup pistachio pista
- 1/4 cup dessicated coconut
- 1/2 cup jaggery grated or finely chopped
- 2 tbsp ghee melted
- 1/4 tsp cardamon powder
Instructions
- Gather all required ingredients - roasted peanuts, almonds, walnuts, cashew nuts, pistachios, dessicated coconut, chopped jaggery, ghee and cardamom powder.
- In a mixer jar, put the chopped nuts and just pulse them once or twice.
- Now add the roasted peanuts above them in the jar and pulse them once or twice.
- Add the jaggery and dessicated coconut and pulse them together three to four times or till they are finely powdered.
- In a pan heat ghee.
- Remove the powdered nut mixture in a plate. Add cardamon powder and ghee.
- Mix the mixture well and gently knead it into a dough. (Do not apply pressure while kneading otherwise the oil in the nuts will be released and it will losen the mixture).
- Take a tablespoon of mixture into hands and roll it smoothly into ball. Make remaining balls from the dough.
- Serve them fresh or store in airtight container and enjoy.
Nutrition
Calories: 196kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 190mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.7mg
Chawal Roti (Rice Flatbread)
I have loved chawal ki roti since childhood. I was brought up in Vapi, which is in South Gujarat (India). There people make this chawal roti. They call it as “Chokha no rotlo”. It is generally served with different spicy curries or different lentil dal, Vaal ni dal or garlic chutney. Many restaurants in Daman (which is near to Vapi) have this roti in their menu.
This roti is soft and very light to eat. It is very easily digested. There are different ways to make this roti.
I have tried many different ways and now have got this successful method of making this delicious chawal ki roti.
My son loves them very much and likes to have them with simple fried Bhindi ki subji.
Do try them and you will like to make them again and again.
Chawal Roti (Rice Flatbread)
A gluten free roti made from rice flour and can be enjoyed with different kinds of curries.
Servings: 6 roti
Calories: 177kcal
Ingredients
- 1 cup rice flour i used the fine rice flour
- 1 cup water generally 1 cup water is sufficient. use 1/4 th cup of more water if required.Chawal Roti /Chokha na Rotla/Rice flatbread
- 1/4 tsp salt
- 2 tbsp oil
- ghee for applying over the cooked rotis
Instructions
- In a pot boil 1 cup of water. When it comes to boil, add salt and 2 tsp of oil in it. Mix it. Bring it to low heat.
- Put the rice flour in it. Mix it and turn off the heat.
- Cover the dough and keep it aside for 5 minutes. so that it absorbs the water and becomes soft.
- Now remove the dough in a big bowl. With a spoon mix it well. When it cools a little knead it to a soft dough. Add one tbsp of oil and knead it till smooth. Now cover the dough and keep it aside for 25 minutes.
- Now add the remaining oil and knead the dough till smooth.
- Cover and keep aside for 30 minutes.
- Make lemon size balls from the dough. Flatten a ball on the board.
- Dust it with little rice flour and flatten it with hands.
- Now dust more flour and roll it into thin circle with a rolling pin. Make sure to roll it thin from the edges.
- Heat a flat pan. Roast the roti over it.
- Flip it over when bubbles start appearing.
- Now flip it again on the other side and press with the flat spatula and let it puff up and get brown spots.
- Remove the roti in a plate and apply ghee over it. Serve it hot with curry of your choice.
Notes
Note: The water needed to prepare the dough depends on the quality and type of rice flour. Some rice flour absorb more water. Use 1 cup water for 1 cup of rice flour. Heat additional 1/4 th cup of water and keep aside. If require use this extra water while kneading the dough.
Nutrition
Calories: 177kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 97mg | Potassium: 20mg | Fiber: 1g | Sugar: 0.03g | Calcium: 3mg | Iron: 0.2mg
Homemade Bourbon Biscuits
Since I have seen this recipe, I wanted to make it. I am too passionate about baking and am always in search of good recipes to bake. Vacations are the good time to try out new dishes. My son also has started learning baking. He also wants to help me making different recipes. The other day we went for grocery shopping. He picked up the bourbon biscuit packet from there. That is when I thought let us bake and make this bourbon biscuit at home. I told Aarav my idea and he immediately kept back the bourbon biscuit packet on the shelf back.
He has school term holidays now. He is at home and is a good company for me and helps me in cooking different dishes and taking pictures of them. Post lunch we started making the biscuit. We prepared the biscuit dough first and then rolled the dough and cut them into small rectangles. We put them on the baking tray and make holes on the biscuit with a fork. Aarav sprinkled the sugar over them. Then we baked them into two batches. The house was smelling so good. When Mithil – my husband came in the evening he told us that our house is smelling very nice.
Then while the biscuits were cooling we prepared the chocolate buttercream filling and then applied them on the biscuits and sandwiched them. Our Bourbon Biscuits are ready and we just cannot stop ourselves having them.
They were so crispy, buttery and chocolaty. The texture and shape came out very nice and the taste was awesome. If you want more chocolate flavor in it, then while making the biscuit dough add 2 tbsp of cocoa powder and then knead the dough. Since cocoa powder is added you may need around a tbsp of milk for kneading the dough.
Homemade Bourbon Biscuits
A sandwich style biscuit consisting of two thin rectangular biscuits with a chocolate buttercream filling.
Servings: 40 biscuits
Calories: 81kcal
Ingredients
Biscuit
- 110 g butter unsalted butter and softened
- 110 g brown sugar
- 200 g all purpose flour maida
- 1 tsp baking soda
- salt a pinch
- 3 tsp honey
- raw granulated sugar for sprinkling. (You can use the regular white sugar)
- extra flour for dusting and rolling
Chocolate Buttercream Filling
- 150 g icing sugar
- 5 tsp cocoa powder
- 70 g butter unsalted and softened
- 1/2 tsp vanilla extract
- 3 tsp boiling water or milk
Instructions
Biscuit
- In a bowl add butter and brown sugar.
- Beat them together till creamy and fluffy. Add honey and beat them again.
- In another bowl sift flour, salt, and baking soda together.
- Add the dry ingredients to the butter mixture and beat it till the mixture resembles crumbs. Do not overbeat the mixture.
- With the help of spatula fold the mixture gently and then with light hands knead into dough.
- Cover the dough and refrigerate for 15 minutes.
- Divide the dough into four portions. Take one portion and make ball and flatten it on the working surface. Dust the surface with flour.
- Roll the dough into big oval shape and into 2-4 mm thickness.Cut the edges first and then divide the rectangle into half and then cut rectangular strips of around 1" x 2".
- Gently lift each strip and place it on the baking tray lined with baking paper or grease a baking tray. Try to place the same size pair together. With the help of fork or toothpick make holes at equal distance on rectangle strips. Sprinkle the sugar on the strips. I have used raw sugar. You can used the regular white sugar.
- Bake them for 15 minutes in preheated oven @ 170 C. Remove them on wire rack and let them cool. Now start preparing the chocolate buttercream filling for the biscuits.
Chocolate Buttercream Filling
- In a bowl add butter, icing sugar and cocoa powder.
- Beat them with an electric beater on low speed for 2 minutes. Now add 3 tsp boiling water and vanilla essence.
- Beat the mixture for 4-5 minutes on high speed till light and fluffy.
- Scrap from the edges. The chocolate buttercream filling is ready for use.
- Once the biscuits are cooled. Take the same size two biscuits. Apply 1mm layer of the prepared chocolate buttercream filling with small spatula.
- Place the other same size biscuit over it and press it lightly. The sandwich biscuit is ready. Similarly, repeat making other sandwiches. Arrange them on a plate.
- The biscuits are ready to serve. Serve them with hot tea or coffee. Or Store them in an airtight container.
Nutrition
Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 59mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 100IU | Calcium: 4mg | Iron: 0.4mg
Wholewheat Garlic Naan
Making a naan at home was always on my wish list, but somehow I did not get the chance to make it. The school term breaks have started in Sydney. My son -Aarav is at home now. He has developed an interest in cooking. Every day he wants to try out new dishes. So this time he wanted me to make naan. He wanted to help me in making it. So here we go..
I try to avoid using refined flour wherever possible. Mostly I try out dishes with whole wheat flour instead of refined flour. Usually, in the restaurants, we find naan made from refined flour. They are very tasty but less healthy. I always think if we are making at home then why not use the ingredients which are good for our body.
I have used whole wheat flour for the recipe. I have tried to make them both in oven and cooktop. The results were good in both. The naan came out super soft and since they were made from whole wheat flour, they remained soft even if they were eaten cold. This recipe shows plain naan, garlic naan, and garlic chutney naan. This naan is very easy to make. I have not used any tandoor in making it. When you invite guests for dinner, just keep other dishes ready and delight them by making the homemade fresh naan.
I have served this naan with dal fry and some chopped onions. It goes well with any thick curry or dal or chole or even plain curd.
Aarav helped me a lot and he had fun in measuring all the ingredients and mixing and kneading the dough. Do try making with your kids and let them experience the joy of cooking.
Wholewheat Garlic Naan
A leavened flatbread made without tandoor at home in the oven or on the cooktop with the goodness of whole wheat and garlic.
Servings: 7 naan
Calories: 216kcal
Ingredients
- 2 cup whole wheat flour you can use 50:50 ratio of whole wheat flour and refined flour.
- 2 tbsp oil
- 1/2 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup yogurt I have used homemade yogurt (curd)
- 1/2 cup milk lukewarm
- 4 clove garlic finely chopped
- 1/2 cup coriander finely chopped
- butter for applying on naan
- wheat flour for rolling naan
- water for applying on naan while roasting
Instructions
- In a mixing bowl, add whole wheat flour.
- Keep ready oil, curd, sugar, salt and baking soda in a plate.
- Add sugar, salt and baking soda to the flour. Mix well.
- Add one tbsp oil and curd and mix well.
- Now with the help of lukewarm milk start kneading the dough. (My son helped me kneading the dough with his little fingers.)
- The dough will look sticky. Knead it nicely for 5-7 minutes.
- Now smoothen the dough with rest of the oil. When pressed with the finger, the dough should come up back.
- Now covered the dough with a cling wrap or cloth and keep it in a warm place for 3 hours. I like to keep the dough in a microwave.
- After 3 hours the dough will be doubled in size. Smoothen it again. Make 6-7 equal size balls out of it.
- Now flatten one ball.
- Roll it inside from the edges as shown and make a ball from it.
- Press it lightly and bang it on the dish.
- Similarly, make other balls from the dough and bang them in a plate.
- Now dust the surface with flour and flatten the ball with hands and then with the help of a rolling pin, roll it into the circle or oval shape.
- After that take the rolled naan in your hands and pull it down from one side to give the shape as shown. This is plain naan.
- For garlic naan- spread the chopped garlic and coriander over the naan and with the help of rolling pin press them lightly so that they stick to the naan.
- Put the rolled naan in a baking plate lined with baking paper or greased with butter or oil.
- Bake them for 5-7 minutes in the preheated oven at 250 C. The bubbles will be formed over them.
- Flip it over.
- Bake it again for 2-3 minutes or until brown spots appear. Just keep an eye over it. My plain naan got more brown. After removing from the oven apply butter over it.
- For cooktop method. Roll the naan in the circle or oval shape. Apply good amount of water over the top surface.
- Make sure the flat pan for roasting naan is heated up. Take the naan and place the water applied side on the flat pan. Lower the heat and cook the naan for 2 minutes . The bubbles will start to form.
- After 2-3 minutes, flip the pan upside down with the naan over the flame or heat. (mine is the ceramic cooktop and I have switched over to the maximum heat) try to cook on all sides moving the pan.
- The naan will be cooked when the brown spots appear. Remove from heat and remove it in a plate and apply butter over it.
- Serve it hot with thick gravy or dal or your choice. Or just sprinkle some chat masala over it and have it with raita or curd and pickle.
- I had some dry garlic chutney and so I have spread on the naan with coriander and tried making a different version. You can try making it with chopped onions, sesame seeds, mint leaves, kalonji or any topping of your choice.
Notes
Note: I have used 100% whole wheat flour. You can use entire refined flour or 50:50 ratio of whole wheat flour to refined flour. Kneading the dough is very important. Knead it more to get soft naan. You can use a tbsp of more milk if you require while kneading the dough. Do not shape into balls after the fermentation of dough like making a ball for normal roti. Flatten it and roll it inside from the edges as shown to make a ball for making naan. Make sure to bang the ball. You can try making naan with different toppings and different flavors.
Nutrition
Calories: 216kcal | Carbohydrates: 36g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 280mg | Potassium: 384mg | Fiber: 12g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 9.1mg | Calcium: 120mg | Iron: 4.7mg
Corn Chilla (Savoury Corn Pancake)
Corn can be either boiled or roasted and served with butter or lemon juice and spices sprinkled over it. It is moslty available during monsoon and winter. Many dishes both savory and sweet can be prepared from corn such as soup, subji, pakora, cutlet, kebab, halwa or salad.
This corn chila is very healthy and is a complete meal. It can be enjoyed in breakfast, lunch or dinner. Variation in the toppings can be tried such as paneer, carrot, potatoes. It can be served with ketchup, curd, pickle or green chutney.
If you want to make it gluten free then in the place of semolina use rice flour.
Corn Chilla
A very simple and tasty pancake made from corn. Different variations for the toppings can be used.
Servings: 4 people
Calories: 275kcal
Ingredients
- 1 cup corn grated and pulp removed
- 1/2 cup spinach washed and chopped
- 4 tbsp chick pea flour (besan)
- 4 tbsp semolina (sooji)
- 1 tbsp ginger-garlic-chili paste
- 1.5 tsp black pepper powder
- salt as per taste
- water as required
- 1/4 cup red capsicum finely chopped
- 1/4 cup yellow capsicum finely chopped
- 1/4 cup green capsicum finely chopped
- 1/4 cup onion finely chopped
- oil for cooking
Instructions
- Take grated corn pulp in a bowl. Chop the spinach.
- Add spinach to the grated corn. Add ginger-garlic- chili paste.
- Add chickpea flour (besan) and semolina (sooji) to it.
- Mix them well with a spoon and add salt and pepper.
- Add water to get the batter consistency and mix well.
- Heat a non stick flat pan. Now with a ladle pour the batter on the pan and move in the circular direction.
- Put the chopped red, green and yellow capsicum and onion over the poured batter.
- Put half tbsp on oil on all the sides on the chila. Cover it with a lid and cook for 4-5 minutes on medium heat.
- Now flip the chila carefully on other side and cook for 3-4 minutes. Now flip again.
- Remove it onto a serving plate. Sprinkle some salt and pepper over the chila. Corn chila is ready to serve. Enjoy it hot.
Notes
Note: If you want it to be gluten free, add rice flour in place of semolina.
Nutrition
Calories: 275kcal | Carbohydrates: 30g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 160mg | Potassium: 437mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3800IU | Vitamin C: 107.3mg | Calcium: 50mg | Iron: 2mg
