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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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

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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. 

 

 

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Roasted Chana Dal Chutney

Coconut chutney may get most of the attention, but roasted chana dal makes a deliciously nutty alternative. Known in many South Indian kitchens as roasted gram or putnala chutney, it is thick, mildly spicy and wonderfully versatile.

A quick tempering of mustard seeds and curry leaves gives it an extra burst of flavour.

 

Ingredients

 ½ cup roasted chana dal

2 tbsp fresh grated coconut

2 green chillies

½ inch ginger

½ tsp cumin seeds

A small piece of tamarind

Salt to taste

Water, as required

For tempering

1 tsp oil

½ tsp mustard seeds

6 to 8 curry leaves

1 dry red chilli

A pinch of hing

 

Preparations

Add roasted chana dal, coconut, green chillies, ginger, cumin, tamarind and salt to a blender.

Add a little water and grind until smooth.

Add more water gradually to get your preferred consistency.

Heat oil in a small pan.

Add mustard seeds and let them crackle.

Add curry leaves, dry red chilli and hing.

Pour the tempering over the chutney and mix.

 

Useful Tip-  Add water little by little while grinding. Keep it thick for idli and dosa, or make it slightly thinner for upma.

Goes well with-  Idli, dosa, vada, upma, Pongal or paniyaram.

 

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Bengali Dum Aloo and Poori

  

INGREDIENTS

FOR ALOO DUM 

TO BOIL THE POTATOES

Water… 6 cups

Salt… 1 tbsp

Baby potatoes… 500g 

Ingredients to make aloo dum

Peeled and boiled baby potatoes… 500g

Tomatoes (roughly chopped)… 4 medium sized tomatoes, 400g

Ginger… 2 inch x 2 inch piece

Green chillies… 2

Coriander leaves (finely chopped)… 1 tbsp.

Ghee… 2 tbsp.

Cumin seeds… 1/4 tsp.

Dry red chilli… 1

Green cardamoms… 2

Cinnamon sticks… 3, 1 inch long pieces

Bay leaf… 1 medium size

Garam masala… 1 tsp.

Cumin powder… 1 tsp.

Turmeric powder… 1/4 tsp.

Salt… to taste

Sugar… to taste 

Ingredients for Luchi

All purpose flour (maida)… 2 cups

Oil… 3 tbsp.

Salt… 1/2 tsp.

Warm water to make the dough

Cooking oil for deep frying luchis 

 

Preparations

For dum potatoes

 Add 1 tablespoon of salt to 6 cups of boiling water

Stir well so it dissolves

Add 500 g of baby potatoes or normal potatoes washed well and cut in halves

Boil till the potatoes are soft (for approximately 15 minutes) 

Cool down the potatoes, peel them and keep them aside.

Transfer the tomatoes to a blender jar

To the same blender jar, add green chilies, ginger pieces and blend to a smooth paste

Keep this aside

Set a pan on medium heat and add 1 tablespoon ghee

Add the pre-boiled potatoes and sprinkle half a teaspoon of salt

Stir fry the potatoes till they turn golden brown (for approximately 10 minutes)

Keep them aside

To the same pan add 1 tablespoon oil

Add cardamoms, cinnamon sticks, bay leaves, dry red chilli, cumin seeds, and give it a quick stir

Add turmeric powder and add the tomato-ginger paste

Mix well and place the lid on

Let it cook for 8 to 10 minutes. Give it a stir intermittently

Add kashmiri red chili powder, cumin powder and mix well

Let the gravy thicken for approximately five minutes

Add salt (to taste) and sugar (to taste)

Add the potatoes and let it coat well with the gravy

Add garam masala and mix well

Add 1 tablespoon of ghee

Keep stirring till the sauce thickens further (for approximately five minutes)

Garnish with coriander leaves

  

To Make Luchis

To 2 cups of all purpose flour (maida), add half a teaspoon of salt, 3 tablespoons of oil and mix thoroughly

A fist full of flour should be able to hold it’s shape

Use warm water to knead the dough

Add a little water at a time and keep kneading till the dough comes together. This will take approximately 10 minutes

Keep the dough covered for approximately 30 minutes

After 30 min knead the dough for sometime

Apply little oil on your palms and portion the dough

Potion them in small disks and make around 10 cm wide flat dough with the rolling pin

Fry them in oil on one side, till it puffs up and then fry them on the other side (should take approximately 2 min)

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

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4 Tips To Help You Ace Indo-Chinese At Home

Cooking is a great skill to sharpen, no matter your gender. It allows you to explore entire countries and their cuisines, enjoy wonderful food and even save money without having to leave your kitchen.

And Indians love their food, especially their Indo-Chinese fusion. Whether it is hot and sour soup, Manchurian balls, spicy schezwan chicken or even the simple fried rice and hakka noodles, there is something comforting about the flavours that makes you crave it. And while restaurants make banging hakka noodles, constantly ordering takeout, especially for a family meal, can add up and make a dent in the monthly budget.

This is where having decent cooking skills comes into play. You can re-create restaurant-style cooking in your home, on a budget, while keeping you and your family’s nutrition and hygiene in mind.

Simran Shah (@relishbysimran), a food content creator, took to Instagram to share a video where she touched on a few basic mistakes you and many other people might be making when cooking Indo-Chinese food at home, especially hakka noodles.

Mistakes to Avoid When Making Hakka Noodles At Home

Making hakka noodles at home is pretty easy. It includes tossing together boiled noodles, vegetables, some protein and basic sauces. However, there are certain tips and tricks that restaurants use to make their food finger-licking good. style

The first mistake most people make is overcooking the noodles. Add them only when the water is boiling hot and cook them for exactly five minutes. Then rinse immediately under cold water. Toss with a little oil and refrigerate for about two hours for that perfect stir-fry texture.

Second, keep your vegetables crunchy. As soon as the vegetables hit the hot pan, add your sauces and toss quickly on high heat. That little crunch and bite is what makes all the difference.

The third little trick, use two forks to mix your noodles. It helps separate every strand and make sure the sauce coats evenly without breaking the noodles.

Ingredients:

* Hakka noodles

* Oil

* Garlic, finely chopped

* Ginger, finely chopped

* Green chillies, finely chopped

* Onion, sliced

* Cabbage, thinly sliced

* Bell pepper, thinly sliced

* Carrot, julienned

* Spring onions

* Red Chili Sauce

* Green Chili Sauce

* Soy Sauce

* Black pepper

* MSG, optional-but a great flavor booster

* Salt, to taste

Method: 

For the noodles

– Bring plenty of water to a rolling boil. Add the noodles and cook for exactly 5 minutes 

Drain, rinse immediately under cold water, toss with a little oil, and refrigerate for 2 hours.

For the Stir-fry

– Heat a wok or large pan until very hot.

– Add oil, then garlic, ginger, and green chillies.

– Add the vegetables and immediately start adding your sauces and noodles.

– Don’t let the vegetables sit and cook on their own, the vegetables will cook as you toss everything together.

– You want them to stay crunchy with that little bite. Don’t cook the vegetables and wait; keep everything moving and get the sauces and noodles in right away.

– Add the Red Chili Sauce, Green Chili Sauce, Soy Sauce, black pepper, and MSG, it using. Toss well.

– Add the chilled noodles and use two forks to gently toss everything together until every strand is evenly coated.

 

 

 

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Oats Upma

  

 Ingredients: 

For the oats mixture, you'll need 1 cup oats, 

3 tbsp thick Greek yogurt or curd, 

1 cup water, 

½ tbsp grated ginger, 

1 green chilli (chopped), 

a handful of coriander and salt to taste. 

For the tempering and vegetables, you'll need 

1 tbsp oil, 

1 tsp mustard seeds, 

1 tsp urad dal, 

1 tsp chana dal, 

a pinch of hing, 

10-12 curry leaves, 

2 whole red chillies, 

1 onion (chopped), 

1 cup mixed vegetables (carrot, peas and beans), 

100 g paneer (cubed or crumbled), 

1 tsp turmeric 

2 tbsp roasted peanuts

 

Method

Take the Greek yogurt or curd in a bowl and add 1 cup water, grated ginger, green chilli, coriander and salt. Whisk everything together until smooth and lump-free. This mixture will give the oats a slightly tangy, comforting flavour. 

Heat oil in a pan and add mustard seeds. Once they start spluttering, add urad dal, chana dal, hing, curry leaves and whole red chillies. Let the ingredients cook for a few seconds until fragrant.

Add the oats, paneer and turmeric to the pan. Mix everything well so that the oats and paneer are coated with the tempering and vegetables. Paneer adds protein and also makes the dish more filling .

Lower the heat and slowly pour in the prepared curd-water mixture. Stir continuously so that everything combines evenly. Cook on low to medium heat until the liquid is absorbed and the oats become soft and creamy. If the mixture becomes too thick, add a little more water to reach your preferred consistency. 

Turn off the heat and garnish the oats with freshly chopped coriander and lots of roasted peanuts. The peanuts add a delicious crunch to the otherwise soft and creamy oats. 

 

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