Dahi Gujiya

  Ingredients

1 cup White Urad Dal (Split)

3 cups Hung Curd (Greek Yogurt)1/

1/3 cup Cumin powder (Jeera)

1/3 cup Black pepper powder

Salt , to taste

Oil

1 liter Water

1 teaspoon Enos Fruit Salt , or cooking soda

1 tbsp Sugar

1/2 cup Green Chutney (Coriander & Mint)

1/2 cup Sweet Chutney (Date & Tamarind)

1 tsp Red Chilli powder

1 tsp Black Salt (Kala Namak)

2 tsp Sugar

 

Preparations

To begin with Dahi Gujiya, firstly soak urad dal for 4 hours. Drain all the water after soaking and using a mixer grind it into a thick paste. Do not add any water while grinding.

The consistency of the batter can be slightly coarse, but make sure the batter is thick. Transfer the batter to a bowl. 

Add about 1 tsp of salt to the batter and blend the batter with your hands for about 10 minutes. This will make the batter soft and fluffy and the gujiyas will turn nice, soft and fluffy. If your batter turns too runny or if you do not whisk the batter with your hands the gujiyas will not turn soft.

Heat oil for deep frying in a deep fry pan. Take a small plastic sheet and rub it with water. Wet your fingers with water. Take a small lemon sized ball batter, roll it into round shape and then place it on wet plastic sheet. Flatten it into 3-1/2 inch diameter circle.

Sprinkle some roasted cumin powder, crushed peppercorns and grated ginger (if you are using). Fold the circle into half holding onto the plastic sheet.

Carefully pull the plastic sheet making sure the shaped gujiyas don’t break. Place the gujiyas on your wet palm and now pull off the plastic sheet from the other side of the gujiyas.

Carefully drop the gujiyas in hot oil and deep fry until golden brown on both sides. Make sure the flame is on medium low.

Into a wide bowl, add 1-litre water, Enos fruit salt/cooking soda and sugar. Mix everything well and keep it aside.

Once the gujiyas turn golden brown, transfer the gujiyas into the water bowl. Repeat for rest of the batter.

Let the fried gujiyas soak in water for good 1 to 2 hours.

After 1-2 hours, remove the soaked gujiyas from water, keep it between your palm and gently press it to squeeze out the water.

Place the gujiyas on serving plates. Pour a good amount of whisked curd over the gujiyas, sprinkle some red chili powder, black salt, a little sugar, roasted cumin powder and few teaspoons of tamarind and mint chutney and it is ready to be served.

Serve Dahi Gujiya as a wonderful festival snack during Holi or Diwali along with a cup of Thandai or Ginger Tea.

 

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Hasselback Sweet Potato

  

Ingredients

4 medium sweet potatoes

2 tbsp butter spread divided

1 tsp fresh thyme

1/3 cup non-fat Greek Yogurt

½ avocado diced (optional)

1 scallion white and green parts chopped

salt and pepper to taste

Preparations

1. Clean & Position the sweet potato

 

 Scrub the skin well and pat it dry, then set the potato between two chopsticks on a cutting board. This keeps the sweet potato steady so you don’t cut all the way through it. If it rolls around, trim a thin slice from the bottom to give it a flat base. 

2. Hasselback the Sweet potatoes

 

With a sharp knife, make cuts about ⅛ inch apart, leaving ½ inch intact at the bottom. The chopsticks help stop the blade, but watch the tapered ends, where the knife may not reach them. Think about going 80% down the potato. 

3. Spread with butter and bake

 

Place the potatoes on a parchment-lined baking sheet and divide 1 tablespoon of butter spread among all four. Coat the outsides for now; the slices will be easier to reach after the potatoes soften. Bake. 

 

4. Gently fan the slices

 

Once the centers start to soften, use a fork to carefully ease the slices apart. Spread the remaining tablespoon of butter over the potatoes, working it into the gaps with a pastry brush if you have one. 

5. Add the thyme

 

 Sprinkle the thyme over the potatoes, then put them back in the oven until the centers are tender and the edges are crisp. Meanwhile, stir together the yogurt, optional avocado, scallion, salt, and pepper for serving.

Meanwhile, stir the yogurt, avocado, and scallions with a pinch of salt and a pinch of pepper. Serve the dip with the sweet potatoes. 

 

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Tamarind Chutney

  

INGREDIENTS

½ cup tamarind – tightly packed (imli), preferably without seeds

1¾ cups water or add as required

½ tsp cumin seeds

½ tsp dry ginger pdr

1 pinch asafoetida (hing)

¼ tsp red chili pdr

½ cup jaggery – chopped, or add as required, adjust as per your taste

1 tsp oil – any neutral tasting oil

salt – as required

 

PREPARATIONS

To make Tamarind pulp

Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan. You can rinse the tamarind prior to soaking it.

 After the tamarind have softened, the pulp can be made. With clean fingers, squeeze, press and extract he pulp from the tamarind in the same bowl or pan containing the water.

 Strain the pulp if you prefer and set it aside. Remember to remove the seeds if any and trash them. To make chutney 

Heat oil in a small frying pan.

Lower the heat and add cumin seeds. Let them crackle.

Next add ginger powder, red chili powder, asafoetida.

Stir to mix the ground spices and add the strained tamarind pulp. Cook for 2 to 3 mins.

Add the jaggery and salt and cook for 4 to 5 minutes or more until the consistency thickens.

Let the Imli Chutney cool.

When cooled, store the Tamarind Chutney in an air-tight dry jar or container. Refrigerate and serve whenever required with chaat or snacks.

 

Consistency: You can change the consistency of the chutney as per your choice. Simply alter the amount of water (while soaking the tamarind) and make the imli chutney slightly thin or thick as per your requirements.

Storage: You can easily store this tamarind chutney for about a month. You can even freeze it to last longer for a few months. Simply thaw before using. 

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Poha-rava Idlis- No grind, nor fermetation needed

  

Ingredients

1 cup poha / aval / flattened rice, thick

1 cup curd

1½ cup rice rava / idli rava

¾ tsp salt

2 cup water, as required

¾ tsp Eno / fruit salt

 

Preparations 

In a small mixi grind 1 cup poha to a coarse powder. I have used thick variety poha, if you are using thin then increase the quantity of poha.

Add 1 cup curd and mix well. make sure to poha absorbs curd.

Next add 1½ cup rice rava and mix well. you can alternatively, use upma rava and mix well.

Now add ¾ tsp salt and 1 cup water.

Mix well making sure everything is well combined adding water as required.

Cover and rest for 30 minutes or until the rava and poha absorb water.

After 30 minutes, mix gently, making sure the rava has absorbed water.

Now add ½ cup water and mix well adjusting the consistency.

Just before steaming, add ¾ tsp Eno and mix gently until the batter turns frothy.

Now pour the batter into the greased idli plate.

Steam the idli for 15 minutes or until the idli is cooked well.

Enjoy poha idli with coriander mint chutney or coconut chutney.

 

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Whole wheat Vegetable Pizza

 Ingredients:

For the pizza dough: (makes two medium size pizzas) 1 Cup = 240 ml

3 Cups whole wheat flour/ Atta 

1 to 1 1/2 Cups Water (depending on the flour brand)

2 tsp Instant yeast ( or 2 1/2 tsp dry active yeast) 

1/2 tsp Cane sugar (can replace with regular sugar)

1/2 tsp Salt

1 Tbsp Olive oil/ or any oil to coat the dough

For the toppings: (for 1 pizza)

Around 5 Tbsp Pizza sauce or Tomato ketchup

Approx 1 Cup grated mozzarella cheese or as required

1 Cup of mixed vegetables (like Capsicum, Onion, sweetcorn, mushroom,babycorn)

A handful of chopped olives

Salt to taste

A dash of pepper powder

Olive oil or any oil to coat the dough surface.

Step by step recipe:

Take 1 Cup lukewarm water and add 1/2 tsp Cane sugar into it. Mix well and add 2 tsp instant yeast. Mix once and allow it to proof.{The water should NOT be very hot nor cold for the yeast to proof} 

Meanwhile, take 3 cups of wheat flour in a large mixing bowl and add salt to it. Mix well.  

Now the yeast has proofed as shown. (If the yeast does not proof ie does not rise, discard it and do not follow the next steps as maybe the yeast has expired.)

Now add this to the flour- salt mixture and knead just like you knead normal dough for chapatis adding the extra 1/2 Cup water if necessary. 

Now add olive oil towards the end of the kneading process and knead once again to form a smooth dough. ( If you don’t have olive oil, any oil like sunflower or coconut oil will do)

Keep the dough covered in a warm place for about 1.5 hours to 2 hours for the dough to rise and double the size. If the weather is cold, it might take even 3 hours.

Meanwhile chop and prepare veggies for topping. 

Now after 1.5 hours, check if the dough has risen and doubled. If so, remove and divide into two halves. 

Spread one half of the dough over a well greased (with oil and dust little wheat flour) oven proof pizza plate with fingers as shown. 

      

Spread evenly in a round shape if possible and then coat the dough with oil. 

Add a layer of pizza sauce or ketchup and grated mozzarella cheese. 

Add veggies and spread evenly. 

Add another layer of mozzarella cheese.

Now top with olive slices. 

Preheat the oven at 200 C for 10 mins. ( Do this before you start topping your pizza. So by the time you finish topping, the oven is very hot. The oven needs to be very hot when you place the pizza in the oven.)

Now place the pizza in the center rack of the hot oven and bake for 15 mins at 200 C. Do NOT open the oven door in this time. After 15 mins, check if the cheese has melted and turned golden. If so, take it out.

  Slice and enjoy your healthy pizza.

 

Notes:

* Very important to note that the 3 Cups of wheat flour we used yields two pizzas. So use only half the dough for one pizza. If you use the whole dough for one pizza, it will turn thick and won’t cook properly.

* Here is the other half of the dough. I refrigerate it in an airtight container and it lasts atleast 3 to 4 days in the fridge and I can make pizza again. 

* Grease the pizza plate well with oil and dust wheat flour over it so that the pizza does not stick to the plate. Look at the under side of the pizza. Love the colour.

Also always proof your yeast to check if it’s good or not. Else it’s a waste of ingredients. I have explained proofing in the first few steps.

* Every oven is different. So do keep an eye after 10 mins into the baking time. But don’t open the oven door many times as it disturbs the baking process.

* Do remember to preheat the oven at least for 10 mins at 200 C so that the oven is very hot when pizza is placed which is very essential for proper baking.

 

 

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Oats Cheese Pizza

 Ingredients 

: {Makes 2 mini pizzas}

For the pizza base:

1 1/2 Cups Instant Oats

1 tsp Instant yeast

1 tsp Honey

1/4 tsp Salt

1/4 Cup + 2 Tbsp Water (approx) (+ 2 Tbsp water after rise time)

For the toppings:

1/2 Cup finely chopped Mixed veggies - capsicum, mushrooms, corn peas, tomato, onion

1/4 tsp Salt

1/4 tsp Mixed herb seasoning

2 Tbsp Pizza sauce (or any regular ketchup)

1/2 Cup grated Mozarella cheese

Sliced olives for garnish as needed

Oil to grease the oven proof pizza plate

 

Preparations

Take instant oats in a mixer and dry grind it till it turns into fine powder. 1 1/2 Cups oats gave me 1 1/4 Cups oats powder. Takes about 5 pulses and gets powdered very quickly. Add to a bowl. Also add instant yeast, honey and salt.  

Now add water little by little till it forms a dough. It should be slightly sticky but still firm. Took me 1/4 Cup plus 2 Tbsp water to form the dough for 1 1/4 Cups Oats powder. 

Keep the dough to rest, covered in a warm place for 1 hour.

Meanwhile add finely chopped veggies, herb seasoning, salt in a bowl. Mix with spoon. You can also add chilli flakes and pepper powder for spicy pizza. 

When one hour is done, Preheat the oven at 180 C for 10 mins.

Grease the oven proof plate generously with oil. Also oil your fingers. Divide the dough into two portions and make two balls with it. Flatten it onto the plate with your fingers as thin as you can. In simple words, this is like flattening your Bhakris, thalipeeth or akki rottis.

Note: Dough before resting for one hour will be slightly sticky and firm. After resting it will turn hard. Does not rise too but don’t worry, just add 2 Tbsp water to make it soft and it will be easier to spread using fingers. Also oiling your fingers will help you spread it thinly.

Now top this with pizza sauce or ketchup. Add veggie mix over it. Top with mozarella cheese and olives. 

 Bake in a preheated oven at 180 C for about 15 to 18 mins or till the mozarella cheese has a light golden colour to it. Bake in the center rack of your OTG or use both rods option or bake option in conventional oven. 

. Let it cool slightly. Then slice and serve with ketchup or chilli sauce.

Notes:

* You can use oats flour instead of instant oats. Just measure 1 1/4 Cups of flour and continue with the process.

* I have not used rolled oats in this recipe but you could try using. Just that the water required may be little more to form the dough.

* You could substitute honey with sugar but I chose it as it a healthier option while making no change in the output. It is just for yeast to bloom.

* If using dry active yeast, use 1 1/2 tsp of it. Proof it separately in warm water and honey first and then add to the powdered oats, salt mix.

* Dough before resting will be slightly sticky and firm. After resting it will turn hard. Just add 2 Tbsp water to make it soft and it will be easier to spread using fingers. Also oiling your fingers will help you spread it thinly.

* This dough does not rise like regular yeast based dough but don’t worry, the pizza crust turns out very well. Soft, yet firm and delicious.

* Don’t spread thick or else it won’t cook well. Spread thin and evenly.

* I always make mini pizzas with this as it is easier to spread than one large pizza.

* Remember greasing the oven proof plate well with oil so that the pizza does not stick to the plate.

* Bake till the cheese turns light golden in colour. It takes me exactly 18 mins but might be quicker or later depending on your oven. Keep an eye after 14 mins.

* This pizza tastes better when kept for about 10 mins at room temperature as the base turns firm. When it is hot, it is very soft.

* You can add chilli flakes or other seasonings to the pizza. I make this in a very simple way as my kids love this way.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

  

 

Tik Ki chutney

Ingredients

1- cup white sesame seeds/ til

2- tsp oil

1/4  tsp hing

1- big onion finely chopped

2- tomatoes finely chopped

4- dry red chilies soaked

1 - tbsp garlic paste

1- tsp salt

1/2- tsp turmeric pdr

2- green chilies cut

coriander leaves for garnish

 

Preparations

 roast til for 30 seconds

heat oil in a pan, add hing and green chilies 

add ginger, garlic paste, onion, tomatoes, til, soaked red chilies, salt, turmeric , mix and fry till the raw smell goes, tomatoes are soft.

cool the mixture lightly, grind in a mixer jar 

your chutney is ready to be served with snacks of your choice.

put the chutney in s bowl garnish with coriander leaf.

If desired, you can grind the chutney with some coriander leaves too. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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