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foodtrails25-blog · 5 years

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Instant Ragi Dosa, made with Ragi Flour a quick and nutritious breakfast option.

No fermentation and grinding of batter.

Dosas are Indian crepes made with fermented rice and split gram lentil(urad dal) batter. Rice and letils are soaked for 6-7 hrs, grind in fine paste and then kept for fermentation. Soaking, grinding and fermenting the batter takes around a day. Also, many people these days avoid Rice and Urad lentil due to health reasons and opting for much more healthy options that can be prepared without putting in so much of time and efforts.

Ragi a Nutritious Millet

Ragi or Finger Millet is one of the healthiest flour that is gluten-free and very nutritious. It is rich in fibre, calcium, iron and has cooling properties. I like to use if quite often for making quick and nutritious dishes like Instant Ragi Idli. Ragi Buttermilk nutritious drink for summers that keeps the body cool in extreme heat. Makes these Wheat and Ragi and Edible Gum Ladoos or quick and easy Ragi and Dried Fruits ladoos for kids for their snacks or lunch boxes.

How to make Nutritious Ragi Dosa

I make Ragi Dosa very often for breakfast as it is takes just a few minutes for preparing and cooking. Healthy nutritious and delcious.

Since Ragi is a gluten-free flour, I add some rice flour or besan to it to make it crispy. You can use Tapioca flour or cornstarch also in case you do not want to add rice flour.

Mix all ingredients together, make batter of flowing consistency, keep for a resting time of at least 15 mins.

When the griddle is hot enough, pour batter on griddle, spread in a circular disc and cook on both sides.

I also add some flaxseed flour , you can skip it or grind some flax seeds into fine powder and add to it. Flax seeds are rich in Omega-3 , antioxidants, fibres along with minerals and vitamins. I like to add flaxseed flour in roti dough, multigrain breads and cakes and cookies.

It’s Monday and linking my gluten-free Ragi Dosa recipe to my facebook group.. Foodie Monday Bloghop where this week everyone is cooking with Gluten-free flour. Theme #206Glutenfreetreats was suggested by Sujata Roy, who blogs at Batter Up with Sujata. She has lot amazing recipes for Bengali food especially desserts. Lot of Cakes and other bakes with gluten-free flours . I call her the Dessert Queen.. Hop on to her blog to check yourself what a wonderful collection of recipes she has.

Let’s see how I make Quick and Easy Ragi Dosa

Ragi Dosa

Quick and Easy gluten-free Ragi Dosa made with Ragi Flour and Flax Seed powder. Healthy Ragi Dosa recipe for breakfast or light dinner option.

¾ Cup Ragi/Finger Millet Flour

¼ Cup Rice Flour

2 tbsp Flaxseed Powder

1-2 Finely Chopped Fresh Coriander/Cilantro leaves

1 tsp Cumin Seeds/Jeera

1 tsp Red Chilli Powder (optional)

1-2 Finely Chopped Green Chillies (optional)

Salt as required

Ginger- small piece

Mix all the flours together along with salt, cumin seeds, coriander leaves, red chilli powder or green chillies with crushed ginger and salt.

Add sufficient water and make a thin batter of flowing consistency.

Heat a griddle, pour spoonful of batter on griddle and make circular and thin crepes.

Cook on both sides.

Serve hot with curd/yogurt and chutney of your choice.

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Make this nutritious dosa for your breakfast or quick and light dinner option. I serve it with plain curs to kids along with some chutney. It goes well any chutney of your choice like Green Chutney, Rajasthani Lehsun ki Chutney, or Roasted Bell Pepper and Tomato and Garlic Chutney or Coconut Chutney.

Do give me your feedback about the post and recipe whenever you make it.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram(#foodtrails25). Pin the recipes for later reference.

If you like my work, then do hit the follow button to subscribe to my blog to get notifications on new posts. Also do share the blog info with your loved ones.

Thanks for stopping by and keep coming back!!

Instant Ragi Dosa Instant Ragi Dosa, made with Ragi Flour a quick and nutritious breakfast option. No fermentation and grinding of batter.

#featured #Foodie Monday Bloghop #Instant Dosa recipes #recipes under 30 mins #vegetarian

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foodtrails25-blog · 5 years

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Mango Kalakand Tarts a fusion dessert

Instant Mango Kalakand served in tarts made with Parle-G or any cookies or digestive biscuits with a secret ingredient to perk up the taste..

You can call it No-Bake Indian Cheesecake(though it needs some cooking) as this yummy kalakand is made with Indian Cottage Cheese, Mango Puree, White Chocolate and Thandai powder or cardamom powder. Fusion of flavors where traditional Mango Kalakand is served in tarts made with .

Kalakand is a traditional Indian dessert made with cooking milk with citric acid. The process takes quite few hrs. There are ways to make this dessert at home. Instant Kalakand at home refer this quick and easy recipe from the blog.

I am here today with a different flavor added to Kalakand, everyone’s favorite Mango. Make this Mango Kalakand and serve it differently in tarts made with your favorite Parle-G biscuits. A fusion dessert that is quick and east to make and you will need just 4 ingredients to make it. It takes only 10 minutes to cook. Setting and chilling time of 3-4 hrs and a delcious dessert with

How to make Mango Kalakand

There are two parts of making this dessert.. making tarts with biscuit base and making Mango Kalakand.

I made this version of Instant Mango Kalakand fresh Indian Cottage Cheese, Condensed milk and White Chocolate. Flavored it with my homemade Thandai Powder that I love to use in Indian desserts. You can also use cardamom powder or nutmeg powder or skip any of these.

I have used canned Mango Puree here, you can use pureed fresh mangoes.

Tarts or the base is made with Parle-G one of the India’s most popular biscuit or cookie that is commonly had with tea. I love to have Parle-G with my morning tea. It can be also used as a base for many desserts. Parle-G biscuit Cake is one of the many popular recipes that one can make using these biscuits.

Let’s see in detail how I made this Fusion Dessert of Mango Kalakand with Parle-G Tarts.

Mango Kalakand Tarts

Mango Kalakand served with biscuit tarts made with Parle-G.

For Tart base

24 Parle-G

4-5 tbsp Butter

1/4 tsp Salt (when using unsalted butter)

For Mango Kalakand

1/2 Cup Condensed Milk

1/2 Cup Fresh Homemade Paneer

1/2 cup Mango Puree

2 tbsp White Chocolate

1 tsp Thandai Powder

Finely chopped Pistachios or Almonds

1 tsp Ghee or Butter

To make Tarts base

In food Processor, grind biscuits coarsely.

Melt butter, add to biscuits and pulse again till the mixture resembles bread crumbs.

Press the mixture in tart shells. Keep in refrigerator to chill, till the base is set.

To make Mango Kalakand

In a non-stick pan, add a tsp of ghee, condensed milk, paneer and thandai powder.

Mix well and start cooking the mixture on low flame. Keep stirring the mixture.

When the mixture starts to thicken. switch off the flame.

Add white chocolate chips, mix well, til it melts.

Keep aside the mixture to cool.

Then add mango puree and mix well.

Transfer to the tart shells and chill 4-5 hrs or till serving,

Garnish with finely chopped Pistachios or almonds.

If using store bought Paneer/Indian Cottage Cheese, soften it a bit in lukewarm water if it is hard and crumble it finely.

When using Cardamom Powder, add only 1/4 tsp.

When using fresh mango puree, add sugar accordingly(1-2 tbsp or as required).

Making Tart Base

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Making Mango Kalakand

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You can also serve this in small shot glasses with biscuit base, top with mango kalakand and chopped nuts. Easy to serve at parties and gatherings.

Festival season is just round the corner.Why not include some fun fusion dessert to you menu and serve it your loved ones!!

Linking my Mango Kalakand Tarts to my Facebook group Foodie Monday Bloghop, where the theme this week is #204MeethaiMeintwist. Participating bloggers are bringing traditional desserts with a twist.

This interesting theme was suggested by Sasmita who blogs at First Timer Cook. Do visit her blog for interesting and easy recipes from traditional Odisha Cuisine, International Cuisine.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram(#foodtrails25). Pin the recipes for later reference.

If you like my work, then do hit the follow button to subscribe to my blog to get notifications on new posts. Also do share the blog info with your loved ones.

Thanks for stopping by and keep coming back!!

Mango Kalakand Tarts Mango Kalakand Tarts a fusion dessert Instant Mango Kalakand served in tarts made with Parle-G or any cookies or digestive biscuits with a secret ingredient to perk up the taste..

#Festivals #Foodie Monday Bloghop #Fusion Desserts #Fusion Dishes #Recipes with Paneer

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foodtrails25-blog · 5 years

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Aloo Parantha.. Whole Wheat Indian Flatbread with spicy mashed potato filling, shallow fried and served with pickles and yogurt.

Today I bring you the recipe for one of the most popular Indian Flatbread and breakfast item from North India, Aloo Ka Parantha.

Aloo Ka Parantha, needs no introduction to many.. It is one of the most popular Indian flatbread from North India. Considered mainly as Punjabi food but it is equally popular in other North Indian states of Uttar Pradesh, Haryana. In fact people from Western U.P are so fond of it that it is a regular breakfast item in many households.

Other popular and common breakfast dishes from Western Uttar Pradesh are.. Bedmi Poori with Rassewale Aloo, Mix Veg. Daliya, Ajwain Ke Paranthe, Besan Chilla, Bread Pakoras and Samosas with Jalebis.

Aloo Parantha for Breakfast

Easy to make and loved by all the age groups , aloo paranthas are one of the most common breakfast items.These stuffed breads also ideal to pack in kids lunchbox as kids love these and finish in no time. Family gatherings or weekend breakfast, you will always find Aloo Paranthas on the menu of most of the North Indians.

Pipping hot paranthas topped with butter are a common scene in almost all of the North Indian Dhabas. If you have visited roadside dhabas in Northern India, in mornings you will notice many people from the neighbouring cities and towns especially flock to these eateries on weekends to enjoy these pipping hot paranthas.

I love Aloo Paranthas made by mom. It is one the dishes after Kadhi Pakodi, that I ask my mom to make whenever she visits us or we go to their place. Hers are perfect crispy and flaky paranthas filled with generous aloo filling..

How to make Perfect Aloo Paranthas..

Do you too struggle in making paranthas. Fillings tears out or the dough is too dry or wet?? If keep just a few basic points in mind while preparing and making paranthas, trust me you will get crispy at the same time flaky stuffed paranthas. Over years and guidance from mom my paranthas come out quite well now..

Make smooth pliable dough with just enough to feel lukewarm water. It will give soft dough. Leftover Paneer Whey( water left after making paneer at home) is one thing I use for kneading dough and dough kneaded with it gives very soft and fluffy chapatis and paranthas.

You can add 1-2 tsp of oil to dough while kneading but that is optional, it helps to keep the dough soft and fresh for a long time.

Do not over boil potatoes. It takes around 10 mins on medium flame to boil potatoes in stove top pressure cooker. You can also boil potatoes in Instant Pot.

Take the potatoes out from the pan/water once these are boiled. If left in water for long, these soak water and get water logs which makes the filling very moist.

Boiled potatoes should be cooled completely before mashing and adding spices.

Add salt and spices just before starting to roll out the paranthas.

Everyone loves generous filling in paranthas but do not overload. Take the right amount just enough for the dough portion taken for rolling.

Seal the edges completely before rolling the paranthas.

Griddle should be hot enough to fry paranthas.

Let’s start preparing potato the filling and making Aloo Paranthas..

For Potato Filling..

Take medium sized potatoes. Wash them nicely to clean off all the dirt. If potato size is big, cut into half. To speed up the cooking process, I use pressure cooker. You can boil potatoes in open pan too but these take time. One can microwave potatoes too. Will update the methods in a separate post.

Once the potatoes are boiled as per the method used, let these cool completely. Peel and mash potatoes.

Just before starting with rolling paranthas, add spices (see the recipe card for details), finely chopped cilantro leaves and salt as per taste. Mix nicely.

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Many people like to grate boiled potatoes but I keep it simple mashed with hands, with coarse texture. You can also add onion and ginger paste, finely chopped green chillies. I skip these as we like plain aloo paranthas. I add green chillies separately in my filling.

Making Dough

Take Whole wheat flour. Add a tsp of salt to it. You can also add caraway seeds as these are good for digestion.

Make a soft but firm dough with slight lukewarm water. The should not be too hot or too cold. Knead it nicely till you get a soft dough.

Cover and keep aside till you make the paranthas.

Divide it in portions before you start making paranthas.

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Rolling the dough with filling and Frying

Take a portion of the dough roll it slightly to make a small flat disc(not very thin) , take enough filling for the portion and keep it in the center. Refer pics below.

Seal the edges nicely and then pat it in slight whole wheat flour and roll it with light hands into a circular disc around 6″ in diameter. Do not put much pressure while rolling.

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Meanwhile heat a griddle/tawa on medium flame. Put the rolled parantha on it. Let it cook one side for few seconds till golden brown spots appear. Flip the side, then let it cook for few seconds. Add oil/ghee to the upper side, then turn the other side up, add oil/ghee on this side too and cook nicely till both the sides are light brown.

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Aloo Paranthas

Hot Crispy Aloo Paranthas. Indian Flatbread with spicy potato filling, shallow fried. Popular as breakfast item.

For Dough

1.5 Cups Whole Wheat Flour

1 Cup Water to knead the dough (use less or more as required)

1 tsp Salt

½ tsp Caraway Seeds/Ajwain (optional)

Potatoes Filling

2-3 Medium Sized Potatoes(Boiled)

2 tsp Coriander Powder

1 tsp Cumin Powder

1 tsp Chaat Masala Powder

½-1 tsp Red Chilli Powder

2 tbsp Finely chopped fresh Cilantro Leaves.

1-2 Finely chopped Green Chillies (optional)

Knead the dough

In a mixing bowl, take flour, add salt and caraway seeds.

Make a well in the center and add just enough water, slowly mixing the dough.

When the dough is just mixed leave it for 1-2 minutes, then knead it into a smooth pliable dough.

Cover the dough covered in an air-tight container.

Boiling Potatoes

Wash potatoes very nicely cleaning off all the dirt,add water in pressure cooker, add potatoes, cover the lid and cook on medium flame till 2 whistles. Let the pressure go of naturally.

Immediately drain out the water carefully as it will be hot and keep potatoes to cool.

Once the potatoes are cooled completely, peel and mash. You can mash with hands or use a potato masher.

Add all the spices along with salt, finely chopped cilantro leaves and mix well.

You can make portions of fillings as per the dough portions taken out for rolling.

Rolling out the dough and Frying Paranthas

Divide dough into equal portions .

Roll to a smooth ball.Pat some flour on it. Roll it or with your hands flatten into a small disc.

Add the filling to it. Seal the edges and roll the disc to a circular disc of around 6" in diameter or depending on the thickness you want. You can use little flour to dust while rolling out parantha.

Put the rolled parantha on it. Let it cook one side for few seconds till golden brown spots appear. Flip the side, then let it cook for few seconds. Add oil/ghee to the upper side, then turn the other side up, add oil/ghee on this side too and cook nicely till both the sides are light brown.

I use desi ghee for frying paranthas, you can use oil.

When fresh fenugreek leaves are available you can add some handful of finely chopped leaves in filling. Paranthas taste flavorful with it.

Serve crispy hot paranthas the way you like. Masala/Adrakwali Chai or and yogurt preparation like raita, lassi or even plain curd. Kids love these with Chilled shakes like Mango shake, Strawberry shake in summers.

Linking Aloo Paranthas to my facebook group, Foodie Monday BlogHop. Theme this week is #204Nasthatime where everyone is cooking and bringing their regional breakfast(nashta) dishes to the group.

The theme this week was suggested by Priya who blogs at The World Through My Eyes. Do check out her blog for some amazing recipes from the regional South Indian and Gujarati Cuisine.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram(#foodtrails25). Pin the recipes for later reference.

If you like my work, then do hit the follow button to subscribe to my blog to get notifications on new posts. Also do share the blog info with your loved ones.

Thanks for stopping by and keep coming back!!

Aloo Parantha Aloo Parantha.. Whole Wheat Indian Flatbread with spicy mashed potato filling, shallow fried and served with pickles and yogurt.

#breakfast recipes #featured #Foodie Monday Bloghop #How to make Aloo Ka parantha #Stuffed Parantha recipe #Uttar Pradesh Cuisine

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foodtrails25-blog · 5 years

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Dal Ke Pakore/Pakode, crunchy and delcious pakore/fritters made with mixed lentils enjoyed best with chutneys and chai.

Pakore are deep fried fritters made with different veggies and lentil flours like chickpea flour or moong or chickpea lentils.

Rainy season is the best time to enjoy deep fried stuff. People in India enjoy a lot of fried stuff especially when it rains during monsoons, the official rainy season in Indian Subcontinent. A hot cup of Masala Tea or Ginger tea goes best with the fried stuff.

Dal Ka Pakore

Moong Dal Pakore are one of the most popular lentil fritters especially in Northern India Rajasthan and Gujarat. These are variations in how one make and known with different names region-wise. Instead of using only moong dal, I have used mixed lentils(Yellow Moong Lentils/Dhuli Moong Dal, Green Skinned Moong Lentils/Hari Moong Dal and Red Lentils/Dhuli Masoor Dal) here. The main advantage of this batter is that I can use it for making pakoras and for making Instant Mixed Lentil Dosas. Adding more than one dal/lentils adds on to the nutrient value of these delcious fried balls.

What lentils can be used to make Dal Ke Pakore..

To make crispy yet soft melt in mouth Dal Ke Pakore, split moong lentils(skinned or skinless), split black gram lentils urad lentils(skinned and skinless) and red lentils can be used. You can combine any of the lentils together in any proportion as per your choice.

How to make Mixed Dal ke Pakore

The lentils are washed in running water and then soaked for 3-4 hrs. Water is then drained and lentils are grind to fine paste with very little or no water. One can add ginger and green chillies and herbs like cilantro or fresh coriander leaves as per preference. I add some flatten rice flakes or poha also to dal mix. It adds on to crunchiness binds the dal batter when I make dosa with it.

To make soft pakora, beat the batter for 4-5 minutes.Take small lemon sized potions and fry in hot oil till golden brown. The should not be very hot as the pakoras will remain raw and fried from outer side.

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Can I bake these fritters..

Dal ke pakode can be these can be baked and yes made in Airfryer also. One can makes these fritters in very less oil in appe pan too. I usually makes these fried as I make these usually for potlucks or parties.

These taste best when made fresh, piping hot out from oil with chutneys and chai, but one can also make these ahead of your parties. Do not cover the pakoras when making ahead as these can become soggy due to steam. Leaves these open for a while till these cool, then cover if keep for long time.

You can reheat these in oven but not in microwave as these loose the crispness and become soggy.

The best way to make for parties is that you prepare the batter, keep in refrigerator and use as and when required. The batter stays good for 2 days in refrigerator.

Leftover pakoras can be stored in refrigerator in an air-tight container for 2-3 days and then reheated in oven.

Another interesting way to use the leftover pakoras is to add in onion tomato curry just like Lauki Ke kofte, and these can be enjoyed with hot chapatis or steamed / jeera rice.

How to relish these Dal ke Pakore

I and my daughter love Dal ke Pakode with spicy Green chutney. Hubby and my son love these tomato ketchup. To enhance the taste of these fried pakoras one can sprinkle some chaat masala on it. A cup of Adrakwali Chai(Ginger Tea) is quite comforting with pakoras especially if it’s raining.

Serve these with this spicy schezwan ketchup. for this add some szhezwan sauce/chutney with tomato ketchup and enjoy with pakoras.

Let’s see how I make these Dal Ke Pakore

Dal Ke Pakore/Pakode

Dal Ke Pakore/Pakode, crunchy and delcious pakore/fritters made with mixed lentils enjoyed best with chutneys and chai.

1/4 Cup Dhuli Moong Dal/Split Yellow Moong Lentils

1/4 Cup Chilka Moong Dal/Split Green Moong Lentils

1/4 Cup Dhuli Massor Dal/Red Lentils

1/4 Cup Poha/Flatten Rice Flakes

1 tsp Methi Seeds/Fenugreek Seeds

1" Ginger piece

1-2 Green Chilies

Salt as per taste

Oil for Frying

Mix lentils with fenugreek seeds , wash and soak for 3-4 hrs.

Wash and soak poha.

After 3-4 hrs,drain water from lentils and poha.

Add ginger and green chillies, grind to a fine paste.

Transfer batter to a bowl, add salt, beat for 5 mins.

Heat oil in kadhai,take lemon sized portions and drop the batter in hot oil.

Fry pakora in hot oil till golden brown.

Serve hot with chutneys.

To make Spicy Ketchup dip

Take 2-3 tsp of schezwan sauce and 2-3 tbsp of Tomato ketchup.

Mix well and serve.

Oil should not be very hot, else pakoras will remain raw from inside.

Use any combination of lentils. Dhuli Urad dal(Split Black Gram both skinned and skinless) can also be used to prepare pakoras.

2 tbsp Cornflour or rice flour can also be used in place of poha, but that is optional. You can omit poha or the above mentioned flours .

Linking Dal Ke Pakorde to my Facebook group, Foodie Monday Bloghop. Theme this week in the group is #203RimJhimBarse . It’s monsoon season in India and as mentioned above Indian love to gorge on fried stuff during this season. You can lot of variations in for fried stuff in markets and households especially in evenings.’

The theme is suggested by Preeti who blogs at Preethi’s Cuisine . Do checkout her blog with easy to cook wonderful recipes from Indian to International Cuisines.

Give me your feedback about the post and recipe whenever you need this.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram(#foodtrails25). Pin the recipes for later reference.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones.

Thanks for stopping by and keep coming back!!

Dal Ke Pakore/Pakode Dal Ke Pakore/Pakode, crunchy and delcious pakore/fritters made with mixed lentils enjoyed best with chutneys and chai.

#featured #Foodie Monday Bloghop #Party Snacks #vegan recipes

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foodtrails25-blog · 5 years

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Rava Pongal is a staple South Indian dish originating from the state of Tamil Nadu.

A special dish that is cooked during the auspicious occasion of Pongal and also consumed for breakfast with dollop of ghee served with sambhar or coconut chutney.

Being from the Northern part of India, I didn’t know much about pongal dishes apart from the festival Pongal which coincides with Makar Sankranti in North. The sweet version of Pongal (Sakkarai Pongal) is made with rice, milk and jaggery. The savoury version made with lentils and rice (Vel Pongal) and other variations with rava or whole cracked wheat.

What is Pongal

Rava Pongal, is such an easy to make dish and is commonly had for breakfast. It is a no-onion no-garlic dish that is very light on stomach. A spoonful of ghee on hot Pongal makes it so divine.

It is a protein packed dish that is ideal for light meals also. Ghee adds on to the flavour of it, but for a vegan version use any plant based oil or butter.

This tastes best when hot and fresh and thickens once it starts to cool. You can always add some water to adjust the consistency and some ghee to it when having the leftovers.

This is the first time I am trying a Pongal recipe. I made it two days back to try it and then made it again for Sunday light dinner as we has quite late lunch of our staple Rajma(Masala) Chawal.

We like many South Indian dishes which are regular in my house like Upma, Idlis(Rava and Ragi), Dosa. I recently tried this Moong Dal Kheer(Paitham Paruppu Payasam or Paramannam) that was loved by my family.

Celebration time at Foodie Monday Bloghop

Foodie Monday bloghop my facebook food group completes its 200th week. I joined the group in Nov’18, where my first post for the group was Kale and Spinach Saag With Paneer Koftas . After that I have hardly missed any week except one.. Do visit the group page to see some of the wonderful work done by other fellow bloggers.

For the 200th theme, it was decided to do a #200 Round Robin theme, where we were partnered with a fellow blogger whose name comes after our name in alphabetical order. I am paired with multi-talented Veena who has a years of blogging experience and has a wonderful vegetarian blog!!!

Veenas Vegenation, her blog is a treasure of recipes from traditional South Indian vegetarian dishes and meals to the recipes from all over the world. Rice is a staple in many South Indian kitchens but recently she has given up rice in her meals and cooks with with healthy grains like millets, quinoa and many more. If you are looking for recipes on that lines do head to her blog. Chutneys, salads, dips, breads and cake you will find everything on her blog with a healthy take on the recipe.

I decided to make Rava Pongal from here blog, as it is a dish that I wanted to try for quite some time, and it is an authentic South Indian dish made on auspicious occasions, also it is celebration time in group.

To make Rava Pongal, we need coarse Rava or Sooji or Semolina. Moong Dal, you can take Split Moong Lentils (yellow) or Green Gram dal. I used Split Green Moong Lentils here.

Other ingredients are.. ghee, fresh curry leaves, black pepper powder, cumin seeds and fresh ginger(fresh ginger is not visible in pics as I forgot to keep it while taking pics).

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How to cook Rava Pongal..

Pongal means to overflow. Traditionally it is cooked in open pans where the pot full of the milk overflows and people consider it as an auspicious sign, signifying the harvest.

I cooked Dal in pressure cooker, rest cooking I did in another pan.

Let’s see how I made this simple and comforting Rava Pongal…

Recipe adapted from here..Veenas Vegenation

Rava Pongal

Rava Pongal is a staple South Indian dish originating from the state of Tamil Nadu. It is special dish that is cooked during the auspicious occasion of Pongal.

1/2 Cup Rava/Semolina

1/4 Cup Split Moong Beans(Green)

6-8 Fresh Curry Leaves

6-8 Cashew Nuts

1 tsp Cumin Seeds

1/2 tsp Black Pepper Crushed

2 tbsp Ghee

1" Fresh Ginger

In pressure cooker. take green moong dal and roast till it gives nutty aroma.

Add around 1 cup water and finely chopped/crushed ginger to it and pressure cook it for 2-3 whistles

Once the pressure goes down from the pressure cooker, check for the doneness of dal.

In another pan, take semolina and dry roast it till it starts giving the aroma. Do not roast till it gets brown.

Transfer to another pan and keep aside.

In the same pan, add ghee, cumin seeds, curry leaves, crushed black pepper and cashew nuts.

Roast till the cashew nuts start turning light brown.

Take out cashews from pan. You can roast cashews first and then make the tempering.

Add cooked dal in the pan then add semolina and add water,mix nicely taking care no lumps are formed.

Add water to adjust the consistency. Many people like it thick, but I kept the consistency just like I make Sooji Halwa, as it starts getting thick after sometime.

Cook till the desired consistency.

Transfer to serving bowl, garnish with roasted cashew nuts and serve hot with additional dollop of desi ghee.

I cooked dal with ginger. You can add while making the tempering.

Use any Moong Lentil available with you.

We relished hot pongal as it is without any chutney or sambar, just with spoonful of ghee and licked our bowls clean. It was such a comforting and filling meal. Kids too loved it.

If you haven’t tried Rava Pongal yet, do try it. Trust me you will love this simple and yet so rich in flavours from curry leaves, cumin, black pepper and ginger.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make these, do post on my FB page or tag me on Instagram(#foodtrails25). Pin the recipes for later reference.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by!!

Rava Pongal Rava Pongal is a staple South Indian dish originating from the state of Tamil Nadu. A special dish that is cooked during the auspicious occasion of Pongal and also consumed for breakfast with dollop of ghee served with sambhar or coconut chutney.

#Festivals #Foodie Monday Bloghop #Pongal recipes

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foodtrails25-blog · 5 years

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Ragi Kanji/ Ragi Buttermilk very nutritious and refreshing drink that cools down the body in hot summers. A very popular summer drink in southern parts of India.

Also known as Ragi Malt, it is consumed in both the sweet and savoury forms. The savoruy form, Ragi Buttermilk is made with Ragi flour and yogurt. A nourishing drink, that is also be given to babies and kids. Ragi is popularly known as Nachini is one of the most cheapest available grains.

Sweet version of Ragi is given to babies more than 6 months old, once they start weaning.

Ragi.. A Super Grain

Ragi, also known as Finger Millet, is a super grain. A gluten-free grain that is a boon for weight watchers, people on low cholesterol diets and diabetics. Rich in calcium, iron and phosphours content. It is suggested that those who are are calcium deficent, instead of taking calcium pills one should include Ragi diet. Known as one of the best body coolant for summers.

How to include Ragi in diet..

Many people who are not used to this grain take time in getting accquinted with it’s taste. Ragi flour or grains can be included in your everyday meals. My folks are still not used to the taste of plain ragi, so I mix it with other flours like besan, whole wheat flour or semolina and even coco powder to make it more delicious and suit their tatse buds. I make Ragi cookies, Ragi cakes and ragi ladoos that kids do not mind eating. Chck out these Ragi ladoos mixed with whole wheat flour. One ladoo with a glass of milk is what my teenager likes to have for quick breakfast with an apple or banana,early in morning while rushing off to school.

Ragi Idlis, Ragi dosa or Ragi vermecilli, Ragi roti are few of the other ways in which we can include this healthy grain in diet. We have buttermilk for lunch almost everyday and manytimes I make this ragi Buttermilk when the temeperatures are soaring high, especially if we are going out. Coming back home and sipping on this delcious and chilled buttermilk, cools down and refreshes the body.

How to make Ragi Buttermilk..

Making Ragi buttermilk is very easy. As I have mentioned above, it is made with Ragi flour and yogurt. It is also made ragi grains traditionally. But for the ease of making, I use ragi flour. We didn’t use much of Ragi at my mom’s place and even at my hubby’s place. Few years back when I started exploring food from other cuisines, I discovered how nutritious ragi is and how it can be included in diets especially when there are kids in house.

To make Ragi buttermilk or malt(sweet version in milk) cook ragi flour in boiling water, until it forms a thick paste and once it cools down can be mixed with buttermilk, milk or water. Add any sweetners like sugar, jaggery or honey or any other natural sweetners , as per once preference for the sweet version.

For Ragi buttermilk, make buttermilk/chaas. Add 1-2 tsp of Ragi malt per glass of buttermilk or water.

For Ragi /malt, sweet version, add 1-2 tbsp in a cup of hot or cold milk. It is a filling and a very nutrious afterschool snack for kids.

Cooked Ragi malt can be stored in refrigerator for a day or two and can be consumed as per your liking.

Let’s see in detail, how I make this delicious Ragi Kanji/Ragi Buttermilk Drink..

Ragi Kanji/Ragi Buttermilk

Ragi Kanji or Buttermilk very nutritious and refreshing drink that cools down the body in hot summers. A very popular summer drink in southern parts of India.

3 tbsp Ragi Flour

1+1/4 Cup Water

2 Glass Buttermilk (see notes)

Mint/Coriander/Green Chillies for garnish (skip green chillies if making for kids)

Mix ragi with 1/4 cup water and make a thick paste.

In a pan heat 1 cup water, once the water starts to boil, add ragi paste, mix it well and cook it until it forms a thick and glossy mixture.

Once it cools down. mix as required in a glass of buttermilk, yogurt.

To make the sweet version add it in chilled milk or hot milk with sweetener as required.

To make Buttermilk check out here..Chaas(Indian Buttermilk).

If you still haven’t tried this delcious and nutritious Ragi drink do try it.I will love to hear your feedback.. Also, include Ragi in your daily diet.

Linking my post to my facebook group, Foodie Monday Bloghop, where the theme this week is #199RagiTales. The theme was suggested by Poonam, who blogs at Annapurna. Check out her blog, for super delcious and healthy recipes that range from worldwide cuisine to Indian cusine cuisine especially, the traditonal Maharastrian Cuisine. She also has lot of wonderful and healthy bakes with healthy flours and natural sweetners!!

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Ragi Buttermilk Ragi Kanji/ Ragi Buttermilk very nutritious and refreshing drink that cools down the body in hot summers.

#featured #Foodie Monday Bloghop #ragi malt #ragi recipes #Summer Drinks

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foodtrails25-blog · 5 years

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Bread Pakora a popular deep fried snack made with bread slices dipped in chickpea batter with or without potato filling.

When it is monsoon time in India or whenever it rains, people love to make deep fried snacks. Pakoras(chickpea fried fitters) with different vegetables are a must have at least once in a while for most of the us. Though the fried stuffed is laden with calories but still people do not shy away from enjoying the fried stuff with chutneys and a cup of garam (hot) chai.

Bread Pakoras are one of the most popular snack mostly served for breakfast or for evening chai. In North India towards Delhi and Western Uttar Pradesh region, bread pakoras are one of the common snacks after Samosa served to guests.You can see many sweet shops making these along with Samos early morning or evening time and packing it for customers. These are best enjoyed when hot and fresh. While Vada Pav rules the Mumbai(Maharashtra region) Bread Pakora has it’s takers all over India.

Bread Pakoras are always a hit in my house. We love to indulge in fried stuff once in a while especially when it rains. Hubby loves plain bread pakoras and my daughter loves Kanda spicy bhaji(Onion Pakoras with fenugreek leaves) with spicy green chutney and my son loves potato pakoras with tomato ketchup, will gradually update the recipes as and when I make..

Ingredients for making Bread Pakora..

The basic ingredients for bread pakora are of course.. bread!! Take white or brown bread. Chickpea flour and few basic spices like red chilli powder, cumin seeds, caraway seeds, coriander powder and turmeric powder(if making the filled verizon).

How to make Bread Pakora

There are two ways to make Bread Pakora.. one is without aloo(potato) filling and the other is with spicy aloo filling. Stuffed ones are heavier on stomach, just one or two pakoras a more than enough to keep one full for hrs. This post I will be covering both the methods. Lot of other variations as per the filling are also there.Like the Paneer Bread Pakoras, nowadays people also love to are experiment with lot of fillings like cheese and meat fillings(chicken)..

Bread Pakoras are best relished with green and tamarind chutneys. Kids love to have it with tomato ketchup. A cup of chai makes the whole experience out of this world.

Besan(Chickpea) Batter for Bread Pakora

Chickpea batter is used to dip the bread slices for making pakoras. The batter should of medium consistency, neither too thick nor too thin. I add caraway seeds, red chilli powder to the batter along with salt as per taste. Also, I love to add some fresh fenugreek leaves/fresh coriander leaves or kasuri methi(dried fenugreek leaves) but that is optional. You can keep the batter palin also just like it is made in a traditional way.

How to make Plain Bread Pakora(without filling)..

To make Plain Bread pakora without filling, cut the bread slices in triangles, you can cut the thick sides if you want.

Dip in the chickpea batter, coat bread slices nicely with the batter and carefully drop in oil. Fry till light golden brown.

How to make stuffed Bread Pakora(with filling) ..

Heat oil in a pan/kadhai, add cumin seeds and a pinch of asafeotida.

When seeds crackle, add coriander powder, turmeric powder(optional), red chilli powder and some garam masala and finely chopped green chillies(optional). Add potatoes and salt to taste and mix everything well. Fry for 2-3 minutes. Garnish with finely chopped coriander leaves(optional).

Cool the filling completely before stuffing in bread pieces.

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Cut bread slices diagonally (triangles), sandwich the filling between two bread triangles. Dip in chickpea batter and fry in hot oil till light golden in color.

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I like to keep the filling simple. You can also add ginger garlic paste and some curry leaves while frying potatoes.

Why I said turmeric optional? As in Western Uttar Pradesh from where I come from , no turmeric is added to the potato filling. In fact many people do not fry potatoes, they just make the filling just like it is made for Aloo Paranthas. Mash boiled potatoes, add spices like coriander powder, red chilli powder, chaat masala, mix everything well and stuff in the bread. I personally like the tempered filling whenever I make the stuffed pakoras.

Let’s see in detail how I make these delicious Bread Pakoras

Bread Pakora

Bread Pakora a popular deep fried snack made with bread slices dipped in chickpea batter with or without potato filling.

10-12 Bread Pieces

Chickpea Batter

1 Cup Chickpea Flour

a pinch Asafoetida

1/2 tsp Red Chilli Powder

1/4 tsp Caraway Seeds

Salt to taste

Potato filling

2-3 Potatoes

2 tsp Oil

1 tsp Cumin Seeds

2 tsp Coriander Powder

1 tsp Red Chilli Powder

1/2 tsp Dry Mango Powder/Amchur(optional)

1 tsp Garam Masala

1/2 Tsp Turmeric Powder

1/2 tsp Fennel Seeds

Salt to Taste

Oil for frying

Chickpea Batter

Take Chickpea flour in a bowl.

Add all red chilli powder, caraway seeds, asafeotida and salt in flour and mix.

Add a cup of water and mix lightly. Take care not that lumps are not formed. If lumps are formed you can mix with hand and break the lumps with fingers,

Beat the batter for 2 minutes. Keep aside.

Potato filling

Heat oil in a pan/kadhai, add cumin seeds and a pinch of asafeotida.

When seeds crackle, add coriander powder, turmeric powder(optional), red chilli powder, fennel seeds, amchur powder and garam masala and finely chopped green chillies(optional).

Add potatoes and salt to taste and mix everything well. Fry for 2-3 minutes.

Cool completely before filling in bread slices.

Making Pakora without filling

Cut the bread slices in triangles, you can cut the thick sides if you want.

Dip in the chickpea batter, coat bread slices nicely with the batter and carefully drop in oil. Fry till light golden brown.

Making Pakora with filling

Cut the bread slices in triangles, you can cut the thick sides if you want.

Sandwich the filing between two triangular bread pieces, dip in batter.

Coat nicely with the batter. Drop carefully in oil and fry till golden brown from both the sides.

Serve with tomato ketchup or chutneys (green and tamarind) of your choice.

Linking Bread Pakoras to my Foodie Monday Bloghop group. The theme this week is #197GetinShape. The theme was suggested by Kalyani who blogs at Sizzling Taste buds. Do visit her blog for some amazing healthy and nutritious versions of traditional south Indian recipes to fusion from all over the world.

When Kalyani suggested this theme where all the participating members have to make a dish that is presented in a geometrical shape, Bread Pakoras immediately came to my mind. The triangular bread pakoras are just right for the theme and moreover I it had been a while since I made these ..and it rained heavily the other day.. the weather, the theme were just right to make Bread Pakoras. We all enjoyed the fried treat after a long time..I think almost a year since I made the stuffed bread pakoras!!

Do make these delicious bread pakoras with or without filling and have it with a cup of masala chai or ginger tea , especially when it rains!! Trust me you will love the whole experience!!

As a kid I remember whenever mom made these, me and my sis finishes these with a glass of Mango Lassi or Mango shake. That kept us full fora couple of hrs during the day.

Looking for more fried stuff on the blog.. I am sure you will love these.. Aloo Poha Cutlets, Rajasthani Pyaaz ki Kachori, Cheesy Jalapeno Poppers, Makkai aur Methi Vada and many more..

Whenever you make these do give me know your feedback.. I will be happy if you share the pics on my FB page or tag me on Instagram. You can also Pin the recipe for later use. A small appreciation from your side for my work!!

Join me in my Food Trails by following the blog and on my social media accounts. Click on the icons on the sidebar for joining in. If you like my work do share this with your loved ones.

Thanks for stopping by!! Keep coming back!!

Bread Pakora Bread Pakora a popular deep fried snack made with bread slices dipped in chickpea batter with or without potato filling.

#bread recipes #Easy party snacks #Fiesta Friday #Foodie Monday Bloghop #Fried Food #North Indian Food #Snacks

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foodtrails25-blog · 5 years

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Chocolate Mawa Thandai Muffins, delicious Chocolate Mawa Muffins flavoured with Thandai Masala..

Chocolate Mawa Thandai Muffins, made these yumm muffins with the leftover Gujiya Mawa filling that I made on Holi. There was a bowl of the mawa filling left after I made Holi gujiyas , was thinking of making some more gujiyas, but then decided to use it in making muffins. Made with whole wheat flour these are soft, melt in mouth and spongy. Thandai masala adds an extra flavour rich in aromatic spices.

You must be wondering it’s not Holi time, why Thandai Muffins???

I made these muffins just after Holi with the left-over mawa filling for gujiyas as mentioned above, somehow I could not post the recipe. Preethi, from my Facebook group Foodie Monday Bloghop, who blogs at Preethi’s Cuisine when suggested the theme #190 Foodie Monday Bloghop Mini Cakes where we fellow bloggers have to bake muffins, cupcakes or bundts as per our choice. I was glad that I could now post my recipe, that I was thinking of postponing it for some special event or day.

Do check out Preethi’s blog where she has some amazing recipes from traditional Indian cuisine to fusion and International recipes.

It’s almost summers in many parts of world. Here in Iowa also, spring has finally arrived, gloomy and chilly winters are over. The weather is pleasant now and another month, it will be hot summers. In summers the body should be treated with food and nutrients that keep the body cool and refreshing. Lots of fruits, light summer drinks etc. Thandai is one such drink that has spices that are good for digestion, keep the body cool and fresh. Use the thandai masala or syrup in your cakes and muffins and desserts like pudding and shakes. You can use the store-bought Thandi Masala/ Syrup or Homemade as per your choice.

I use Whole Wheat Flour or Almond Flour in baking and have limited the use of all-purpose flour. I have even baked with Sorghum flour(Sorghum Cake)and coconut flour. Coconut flour muffins I have to try again as the first trial came out very dry.. and next in my list is spelt flour and buckwheat flour. I bake regularly and make healthy breads, quick breads, cookies and muffins for kids lunch box for their snack time. I try to include the healthy ingredients in whatever I give them. There are a lot of recipes on the blog with fruits, veggies for muffins and cakes. Whole Wheat breads and buns.. few of these are .. Whole Wheat Apple Cake, Double Chocolate Banana Bread, Whole Wheat Beetroot Sliders and many more.

Pls see notes in the recipe on how get the perfect muffins…

It’s been several days since Holi and you must not be having the mawa filling, you can still bale these muffins with milk powder and nuts.

If you are baking at Holi time or any special occasion or festival time , then do make some extra gujiya filling and make these muffins to perk up your Holi menu. These are eggless and can be served to all your guests.

Let’s see how I baked these super soft and flavourful Chocolate Thandai Muffins.

Chocolate Mawa Muffins with Thandai Masala

Delicious Chocolate Mawa Cupcakes flavoured with Thandai Masala.. Make delicious chocolate mawa muffins rich in thandai flavours.

1 1/4 Cup Whole Wheat Flour

1/4 Cup Cocoa Powder

3/4 Cup Mawa/Milk Powder

2-3 tbsp Thandai Powder

1/2 Cup Oil/Melted Butter

3/4 Cup Castor Sugar

1 Cup Milk

1 tbsp Vinegar

1 tsp Baking Soda

1/2 tsp Baking Powder

1/4 Cup Finely chopped Almonds/Cashews with Raisins

1/4 tsp Salt

1 tsp Rose Essence(optional)

Make buttermilk, add vinegar to milk and keep aside. Do not stir the milk.

Preheat oven to 350F or 180C . Line the muffin tray with liners.

In a bowl sieve together flour, cocoa powder, salt, baking powder and baking soda and thandai powder, crumbled mawa or milk powder.

In another mixing bowl, mix together oil and sugar till sugar dissolves. Add essence if using, I skipped essence as the thandai powder has a nice aroma.

Add flour and mix buttermilk. Fold the batter lightly. The batter will be lumpy, that’s how we want our muffin batter to be.

Add and fold finely chopped almonds and raisins.

Transfer the batter to the muffin tray. Fill each muffin cavity to 3/4.

Bake in preheated oven for 20-25 minutes.

After 25 minutes, check the doneness of muffins with a toothpick. Also the the top will be a slightly cracked and the muffins will have a characteristic muffin top.

Take out from the muffin tray , let it cool and enjoy the exotic chocolate thandai muffins with any shake, a cup of tea or coffee!!

I have used Whole Wheat flour, you can use All purpose flour/Maida or a mix of both in the ratio you want.

Whole Wheat muffins have a slight dense texture than the ones baked with maida or all-purpose.

Do not overbeat the muffin batter as these can become hard due to gluten development in flour. Just fold lightly. The batter may seem lumpy but this is fine.

Use unsweetened khoya/mawa for making muffins.

Roasted mawa/khoya in pan, cool it and crumble it before mixing with flour. Add milk powder directly to flour.

You can add a tbsp of cornflour in whole wheat flour if you do not like the dense texture of Whole Wheat Flour/Atta.

Adjust the amount of milk/liquid to batter as whole wheat flour needs more liquid and also it depends on the quality of flour.

The batter should be of flowing consistency as we need for baking cakes or cupcakes. It should be thick and lumpy.

For plain muffins without chocolate, omit cocoa powder and add the same amount of flour.

I know the pics are not very clear. I was trying to make video of this so cudn’t take all the pics. the video didn’t came out well, so will redo again sometime later and will update the post.

I used leftover mawa filling for the muffins.You can add the same amount of mawa and finely chopped nuts of your choice. Substitute milk powder with mawa if you don’t have mawa.. you can even skip mawa and milk powder, and add only thandai powder to the muffins. Mawa adds to the richness of muffins. You can frost these with White chocolate ganache and top with finely chopped dry fruits for special occasions.For White Chocolate Ganache refer to Thandai Flavoured Mawa Bundts.

The spices in Thandai keep the body cool and are also good for digestion. With the thandai masala/ syrup make Thandai Cake or Muffins. Do make these flavourful and aromatic muffins rich in Indian spices and treat your friends and family with some Indian flavours infused in muffins.

Enjoy these muffins with any shake/smoothie, a cup of tea or coffee. Make it on your tea party and impress your guest with these excotic muffins. with the delicious mawa, chocolate, aromatic Masala and nuts!!

Hope you will like these Chocolate Mawa Muffins with Thandai Masala. Do give me your feedback and you can get in touch with me anytime if you have any queries..

Say hello to me on my social media accounts.. FB, Pinterest and Instagram. Whenever you make this,do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back.

Chocolate Mawa Thandai Muffins Chocolate Mawa Thandai Muffins, delicious Chocolate Mawa Muffins flavoured with Thandai Masala.. Chocolate Mawa Thandai Muffins, made these yumm muffins with the leftover Gujiya Mawa filling that I made on Holi.

#Eggless baking #Foodie Monday Bloghop #Holi recipe #Thandai Muffins #vegetarian

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foodtrails25-blog · 5 years

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Learn how to make Australian Lamingtons

Lamingtons, Australian desserts are soft buttery sponge cake bites, dipped in chocolate icing and coated in desiccated coconut

Today I am here with a yummy delicious, Australian dessert recipe. Lamingtons, if you haven’t heard of these, then you probably know these as coconut coated cake bites, dipped in chocolate icing. Trust me these soft buttery bites are so easy to make and so yumm to eat that you will probably want to make these again. Definitely a crowd pleaser and so perfect to take for get togethers or potlucks.

#224DueSouth, is the theme for this Monday’s Foodie Bloghop group where every Monday, a group of participating bloggers, dish up something unique and delicious from the countries in Southern Hemisphere. This week theme was given by Kalyani, who blogs are Sizzling Taste Buds. When she gave the theme, I knew that I will be making some dessert, as this is Christmas Month. While flipping through my Bakery Journal, I cam across these Lamingtons pic, and these finalized.

Sponge Cake for Lamingtons

Lamingtons can be made with any kind of sponge cake. Prefer Vanilla Sponge to make it. You can make these from scratch or use a good store-bought sponge. Same for the Chocolate Icing/sauce. A good thick sauce that coats well cake pieces and then holds on to coconut flakes.

For Lamingtons , I made this Vanilla Sponge using eggs. You can use an eggless sponge too. For Eggless Sponge cake recipe you can check my Eggless Sponge Cake recipe with yogurt and buttermilk as egg substitute.

In case you are starting from scratch, the whole recipe for making Lamingtons is divided in 3 parts..

Making Sponge Cake,

Make Chocolate Icing

Assemble Lamingtons

It may sound a big task but as we proceed you will see how easy is to make these coconut coated cake bites.

Vanilla Sponge Cake with Eggs recipe

I have used Whole Wheat flour for the cake. I often bake at home and so use more nutritious flours than All-purpose flour. I know it gives a soft moist texture to bakes but it has no nutritional value. To make cakes and muffins soft I either use a combination of Whole Wheat Flour and Almond flour like in this Almond Orange Bread or make my own Cake flour using Cornstarch( sold in India as Cornflour) as in Mango Cardamom Cupcakes.

Cake Flour is 2 tbsp of Cornstarch added to 1 Cup of Whole Wheat Flour (minus 2 tbsp of WWF) .

Method for Vanilla Sponge with Eggs

Sieve together whole Wheat Flour, Cornstarch and baking powder.

Beat butter, sugar and vanilla essence together, till light and fluffy.

Add eggs one by one and then fold in flour in 3 parts. Add milk little by little. Do not overbeat the batter once you add flour, as cake will come out dense.

Once cake is done, cool it and cut into pieces. If the cake is very soft you can refrigerate it for a couple of hours or freeze for an hour. Soft sponge cake pieces, can crumble and are difficult to handle, when dipped in chocolate icing.

Make Chocolate icing

mix together, icing sugar, cocoa powder. Then add butter and boiling water and make a smooth mixture.

Assemble Lamingtons

In a plate/flat dish, take coconut flakes. Dip cake pieces in chocolate then coat carefully in coconut. Repeat the process for rest of the pieces.

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Enjoy with Coffee/Latte or Hot Chocolate!!

Lamingtons

Recipe for Australian dessert Lamingtons, sponge cake bites dipped in chocolate syrup and coated in desiccated coconut.

1¾ Cup Whole Wheat Flour

½ Cup Butter(Salted)

1 Cup Castor Sugar

¼ Cup Cornstarch

2-3 Eggs

1/2 Cup Milk/Buttermilk

1 tsp Baking Powder

1 tsp Vanilla Essence

Chocolate Sauce/Icing

2 Cups Icing Sugar

1/3 Cup Cocoa Powder

1/2 tbsp Butter

1/3 Cup Boiling Water

Pre-heat oven to 350°F or 180°C.

Sieve together flour, cornstarch, baking powder. Add salt if using unsalted butter.

Beat together butter, sugar and vanilla essence.

Add egg one by one and mix lightly.

Fold in flour in 3 parts, add milk/buttermilk alternatively.

Transfer cake pan and bake in preheated oven for 35 mins.

After 35 mins, check out whether cake is cake by toothpick test. Also, cake will sides of pan.

Take out of oven and then after 2-3 minutes, carefully transfer to cooling rack.

Once completely cool, freeze the cake for an hour, take out and cut into pieces.

Chocolate Icing

Mix together icing sugar, cocoa powder.

Add butter and boiling water.

Mix together till you get a smooth mixture is formed.

Assembling Lamingtons

In a flat dish plate take desiccated coconut.

Cut cake into desired pieces.

Dip in chocolate icing/sauce.

Then carefully roll into coconut.

You can use All purpose flour instead of Whole Wheat Flour. or take equal amount of both the flours. Omit Cornstarch then.

Instead of butter you can add any flavorless plant based oil like Olive oil or Rice Barn oil.

Do try these delicious cake bites and make for your Holiday Dessert Menu or gifting for friends.

Do give me your feedback on it. Visit and say Hello to me on my social media accounts.. FB, Pinterest, Instagram and You-Tube. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back!!

Lamingtons Learn how to make Australian Lamingtons Lamingtons, Australian desserts are soft buttery sponge cake bites, dipped in chocolate icing and coated in desiccated coconut…

#Australian Lamingtons #Holiday Recipes #Vanilla Sponge

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foodtrails25-blog · 5 years

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Rajma aur Palak ki Tikki recipe or Red Kidney Beans and Spinach Cutlets | Learn how to make low oil Spinach and Red Kidney Beans Cutlets

Protein and Iron rich, Rajma aur Palak Tikkis or Cutlets are easy to make snacks, that can be enjoyed with tea, stuffed in wraps or buns for wholesome treat. You can pack these for kids lunchbox or serve as starter with some spicy chutney or feed to your toddlers.

Cutlets are one of the most easy and quick to make snacks and packed with veggies, with or without lentils. Cutlets can be deep fried or shallow fried or baked in oven Now with the ease of Air-fryers, you can conveniently make the low oil version and relish it guilt freely!!

Health Benefits of Rajma and Spinach

Rajma or Red Kidney beans are one of the most nutritious beans. Rajma Masala a hot favourite among North Indians, is a also our favourite weekend brunch. Whenever I make Rajma Masala, I always take out boiled beans so that I can make cutlets or wraps, fried rice or stuff in parantha for kid’s lunch boxes.

These beans are widely used not only in Indian Cuisine but also in Mexican cuisine too. You can add boiled beans to pilafs/fried rice , make soup( like this Vegetarian Nachos Soup where you can replace Black Beans with Red Kidney beans), Dal Makhani .

Rajma or Red Kidney beans are rich in fibers and iron along with other important vitamins and minerals. For Vegetarians like us these provide a rich source of protein , a kind of substitute for red meat.

It is always advisable always to soak Rajma beans before cooking for a couple of hours and then to properly cook beans else, one can have flatulence problems with it. Also, as the elders in my family always suggested having yogurt/curd like Chaas or Indian Buttermilk or Raita along with it. They said it helps in proper digestion of beans.

Spinach or any winter greens adds on to the nutrition and since it’s winter time why not make the best use of these greens. Spinach s rich in iron, calcium and other essential mineral and vitamins. Make full use of this fresh green lefy vegetable when it is is season..like in Palak Paneer or Kale and Spianch Saag with Paneer Koftas

One can use Spinach in so many varied ways like in Palak Paneer Parantha, Lehsuni Dal Palak(Spianch with Lentils), in dips and raita (Spinach and Mint Dip, Spinach and Pomegranate Raita, or this wholesome Palak aur Kabuli Chane Ka Pulao(Spianch and Chickpeas Pulao).

Crunchy Munchy Lentils if the theme for this Monday in my foodie Facebook group Foodie Monday Bloghop. The theme was suggested by the talented Aruna who blogs at Vasu’s Veg Kitchen. Want to try some authentic Andhra cuisine, do check her blog which she has dedicated to her Dad!!

How to make Healthy Rajma aur Palak Tikkis

You can also add some fresh methi leaves or any other veggie like shred carrot, cabbage, sweet potato with or in place of spinach. Even coriander leaves add on to the flavor when added to these cutlets.

Ingredients for Rajma aur Palak Ki Tikki

To make these cutlets we need boiled Rajma. Leftover beans from Rajma Masala can be used to make these cutlets.

When making with fresh Rajma beans, soak beans 4-5 hrs or overnight. Pressure cook beans till soft. You can cook beans in stove top pressure cooker or Instant Pot. For Stovetop method refer Rajma Masala Recipe. In Instant Pot cook beans on Pressure cook mode for 20 minutes or Bean mode.(will soon update Instant Pot Rajma Recipe)

When using Canned Beans, drain and rinse beans before adding.

I have used Flax meal for binding along with boiled potato. You can also add grated paneer(Indian cottage Cheese). Rolled oats can also be added to a more fibrous and nutritious cutlet.

Flax meal is not only a good egg replacer but also a great binding agent. Use it to thicken soups, making chapatis, pancakes or savoury Indian Crepes(Instant Ragi Dosa). Instead of bread crumbs often use flax meal or a mix of flax meal with foxnut powder for binding cutlets (Aloo Makhana aur Kaju Pops).

Finely chop Spinach before adding to cutlet mix.

You can skip green chilies if making for kids. For a no-onion garlic cutlet recipe, skip onion and garlic.

Stepwise detailed Method..

Mix in all the ingredients along with spices and salt expect oil. Add a tsp of oil when making in air-fryer. It prevents the cutlet to come out dry. Adds on to the moistness and softness.

Make cutlets of the required size. You can make bigger patties too for burgers.

Coat in flax meal.

Refrigerate tikkis for at least 30mins, before cooking.

Stove-top Method for making Red Kidney Beans and Spinach Cutlets

Heat an non-stick pan or heavy bottomed pan. Add some oil to it and shallow fry cutlets for till done from both sides.

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Bake in oven

Preheat oven to 400°F or 200°C.

Brush Cutlets with oil and bake for 10 min. first. Then turn cutlets and bake for another 10 minutes, or till light brown and baked.

You can make these in Air Fryer too. Will update the method with pics soon.

Rajma aur Palak Ki Tikki

Rajma aur Palak ki Tikki recipe or Red Kidney Beans and Spinach Cutlets | Learn how to make low oil Spinach and Red Kidney Beans Cutlets

1 Cup Boiled Rajma /Red Kidney Beans

3/4 Cup Finely Chopped Spinach

1 Boiled Potato(medium)

1/2 Cup Flax Meal(Ground Flax Seeds)

1-2 tsp Ginger and Chili Paste

Spices

1 tsp Cumin Seeds/Jeera

1 tsp Chaat Masala

½-1 tsp Red Chilli Powder

Salt to taste

Oil to Shallow fry Cutlets

Mix all the ingredients together, except oil.

Form a coarse mixture.

Form small patties or cutlets.

In a dish ort plate take flax seed meal and coat cutlets in it.

Heat oil in a pan on medium heat, add cutlets and fry till light brown on both the side.

Bake in Oven

Preheat oven to 400°F or 200°C.

Brush Cutlets with oil and bake for 10 min. first. Then turn cutlets and bake for another 10 minutes, or till light brown and baked.

Serve hot with any chutney or dip of your choice.

You can make these without spinach also. Or, add other shredded veggies like cabbage, carrots or beetroot.

Serve hot with any chutney(Coriander Mint Chutney), Dip like Mint Yogurt Dip, Spinach and Mint Dip or Tomato Ketchup.

Do try these yummy and nutritious cutlets with the goodness of beans and spinach greens. You can make wraps or use these as patties for burgers and sandwiches. These cutlets can be frozen for about a month.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back!!

Rajma aur Palak ki Tikki Rajma aur Palak ki Tikki recipe or Red Kidney Beans and Spinach Cutlets | Learn how to make low oil Spinach and Red Kidney Beans Cutlets

#Rajma Tikki #vegan recipes

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foodtrails25-blog · 5 years

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Papad ki Subzi,a spicy and tangy Rajasthani curry made with yogurt and papad/poppadoms and chickpea flour.

A simple and fuss free curry from the royal state of Rajasthan. If you follow me, by now you must have known my love for Rajasthani Cuisine. I spent 3 years of my college life in Rajasthan and fall in love with the food. It is very much similar to the cuisine of from where I come from Western U. P but still many dishes like Dal Baati, Gatte Ki Subzi, Gatte Ka Pulao, Rajasthani Kabuli/Jodhpuri Pulao are native to the state.

Rajasthan is basically is a dry state and people have adapted there cuisine vegetarians especially to the local available ingredients. Due to scarcity of water, the state does not enjoy a wide range of fresh vegetables. Now a days almost everything is available in big cities but few decades back and still, people in small towns relied on local ingredients. Yogurt, spices and chickpea flour and millets like bajara are widely used in making dishes.

Other Rajasthani Recipes on the blog.. Rajasthani Pyaz ki Kachori, Mawa Ki Kachori, Choorma , Rajasthani Lehsun Ki Chutney

Papad Ki Subzi/Dahi Papad Shak

One such curry rich in flavors and very quick and easy to make is Papad Ki Subzi or Dahi Papad Shak as known in local language. I first tasted this curry from one of my classmates lunchbox, who used bring homemade food for us(those living in college hostel) . We loved this simple curry used to gorge on it with ajwain paranthas.

The curry is very simple and we just need sour yogurt, chickpea flour and papads. It is a very good way to use leftover papads/papadums from the last nite’s party or when we run out of vegetables for making lunch or dinner. Did this ever happened with you that you are about to prepare dinner or wake up early morning to find no veggies, no tomatoes not even onion and potatoes in pantry to cook!!?? I am sure sometimes it happens with all of us, especially towards the weekend..

Khali Fridge/Empty Refrigerator

I am right na?? What you do when you have practically no veggies in pantry/refrigerator. This specially happens when we come back from a long vacation or cleaning the pantry and refrigerator when gong on long vacations. Or sometimes it just you don’t want to go grocery shopping 😉 !!

There are many recipes that one can think of making with veggies, onion and tomatoes.Lentils or frozen veggies are on thing usually that come to our rescue.Dishes like khichdi like Yellow Moong Dal Khichdi, Hari Moong Dal Khichdi or simple dal preparations like (Dhuli Moong Dal/Red Lentils, Dal Tadka)with steamed rice, crepes made with various flours like Chickpea flour(Besan Chilla), Instant Ragi Dosa, Dal Parantha or Pooris(Bedmi Poori) can be prepared in jiffy for such times.

#KhaliFridge is the theme for this week’s Foodie Monday Bloghop group for this Monday.This wonderful theme was suggested by Renu who blog’s at Cook with Renu. Renu’s blog has a wonderful collection of recipes where she uses gluten-free flours like coconut, millets and healthy ingredients which suit the taste buds of both the grown ups and kids. Do check out here blog..

What to have with Papad Ki Subzi

I make Papad ki Subzi many times especially when I want something quick, easy and different for dinner. Kids love this curry as I top it more crunchy papads and they like to have it with chapatis/rice. You can serve it your guests too, along with other main course dishes like Aloo Matar or Matar Paneer, Rassewale Aloo Tamatar, Palak Paneer,Chautneywale Aloo, Besanwali Bhindi. This curry goes well with chapatis, paranthas and even with pooris(Methi Dal Poori).

For a quick, wholesome meal, pair it with Sookhi Urad dal(Dry Split Black Gram Lentil). Another recipe that you can make when there are no veggies.(updating next),

Let’s see now how I make this super simple Papad Ki Subzi/Dahi Papad Ki Subzi

All the ingredients(papad,boondi, spices) are available at Indian Grocery stores

Papads or better known as Poppadoms, use preferably Moong Papads or Urad Dal Papads.

To make Dahi Papad ki Subzi, we need Curd/Yogurt. Old or sour yogurt should be preferably used used for the authentic taste.

Chickpea flour/besan to bind the curry, spices like bay leaf, cinnamon, cloves and black pepper for flavour.

You can also add boondi to it. Boondi are fried chickpea balls that are used for making boondi raita or used in chaat recipes. I am adding it here.

I am also using dried feugreek leaves(kasuri methi) in the recipe, as it gives a nice flavour and aroma to curry. This is optional and not used in traditional preparation.

Traditionally fried papads are added to this curry, but I usually add roasted papads. You can roast papads on stovetop or in microwave.

Method..

Roast papads and keep aside. Crush it to the size as you like it in curry. Soaked papads increase in size after sometime, you

In a mixing bowl, add yogurt, chickpea flour/besan , salt and other powdered spices like coriander powder, red chilli powder, turmeric powder.

Add about 1 cup of water and mix well.

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Heat oil/ghee in a kadhai, add hing(asafeotida), cumin seeds/jeera and other whole spices.

Add ginger green chilli paste saute for few seconds.Then, add dried fenugreek leaves/kasuri methi and saute for another 1-2 seconds.

Add yogurt and chickpea mixture and stir it well. Take care it should not curdle.Once the mix comes to roaring boil, add salt.

Cook the mixture for 2-3 minutes and then add crushed papads and boondi to it. Many recipes tell about soaking papads and boondi in hot water before adding to curry, but I add it directly. It get’s cooked and soaked in curry. I like it that way.

Top with finely chopped cilantro/coriander(optional). Top it more crushed papads and boondi while serving for the crunch if you like.

Serve hot with Chapati/Parantha or Poori.

Other Yogurt based curries from the blog that you will like… Chatpatte Kale Chane, Kadi Pakodi,

Papad Ki Subzi

1 Cup Yogurt/Dahi

1-2 tbsp Chickpea Flour/Besan

½ Cup Crushed Papad/Popadums

¼ Cup Boondi

Spices used

1 Bay Leaf

1-2 Whole Red Chillies

4-5 Cloves

1 tsp Cumin Seeds/Jeera

1 tsp Red Chilli Powder

1" Ginger

1-2 Green Chillies (optional)

1 tsp Coriander Powder

1/4 tsp Turmeric Powder

Salt to taste

1-2 tbsp Oil/Desi Ghee

Roast papads and keep aside. Crush it to the size as you like it in curry.

Crush Ginger and green chilli in motor pestle or finely chop.

In a mixing bowl, add yogurt, chickpea flour/besan , salt and other powdered spices like coriander powder, red chilli powder, turmeric powder.Add about 1 cup of water and mix well.

Heat oil/ghee in a kadhai, add hing(asafeotida), cumin seeds/jeera and other whole spices.

Add ginger green chilli paste and saute for few seconds. Add dried fenugreek leaves/kasuri methi and saute for another few seconds.

Add yogurt and chickpea mixture and stir it well. Take care it should not curdle.Once the mix comes to raring boil, add salt.

Cook the mixture for 2-3 minutes and then add crushed papads and boondi to it. You can also soak papad and boondi in hot water(separately) before adding to curry, but I add it directly. It get's cooked and soaked in curry.

Top with finely chopped cilantro/coriander(optional). Top it more crushed papads and boondi while serving for the crunch if you like.

Serve hot with Chapati/Parantha or Poori.

Variations for Curry

Add one pureed tomato for a different texture and flavour.

You can add boiled potatoes and peas to it.

For the drier version add more papad, reduce water to half cup and add green capsicum to it along with chopped tomatoes.

Variations for Papad Ki Subzi

Add one pureed tomato for a different texture and flavour.

You can add boiled potatoes and peas to it.

For the drier version add more papad, reduce water to half cup and add green capsicum to it along with chopped tomatoes.You will love this simple and yumm version with hot chapatis!!

Do try this yogurt based curry for loved ones not only when you run out of vegetables, but also for festive meal menu..

Do give me your feedback whenever you make it.. tag me on my social media handles..

Say Hello!!and visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back!!

Papad Boondi ki Subzi Papad ki Subzi,a spicy and tangy Rajasthani curry made with yogurt and papad/poppadoms and chickpea flour.

#cooking with leftovers #Empty Fridge recipes #Rajasthani Cuisine #Yogurt based Curries

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foodtrails25-blog · 5 years

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Whole Wheat Pizza (Instant Pot proofed Dough)recipe

Whole Wheat Pizza recipe with dough proofed in Instant Pot.

Easy to make, no-knead Pizza dough recipe, with crusty base made with a mix of Whole Wheat Flour, Semolina and Oats Flour. Instantly proved/proofed dough in Instant Pot now makes it super quick to make Pizza from scratch, at home.

No more kneading or waiting for proving of Pizza dough for long especially in harsh winters here when dough takes forever to rise. Now with the ease of Instant Pot, even if you decide, making pizza an hour before dinner, you can enjoy fresh hot pizza with nutritious pizza base.

We all love Pizza, what can be better than a crusty pizza with your favourite topping and loaded with cheese. Kids adore it and even the grown ups can’t say no to it. My family loves pizza like many of your’s.

It’s been quite a while that I didn’t make any pizza at home. Either we went out to someone’s place there we had pizza or on a weekend outing we ended up having pizza outside. Kids were asking for my homemade pizza. Yes they love Homemade Pizza!!

Recently I saw many bread recipes where the dough was proved in Instant Pot. I never used Instant Pot for proving bread, though I use it regularly for my everyday Indian meals.

Whole Wheat Pizza Dough in Instant Pot

So, when Preethi from my facebook group Foodies Monday Bloghop, suggested the the theme #PizzaMania for this week, challenge , I decided that I will try my Instant Pot for proofing the dough and make kids happy too!!

Preethi blogs at Preethi’s Cuisine and has a treasure of easy to understand and cook, recipes from Indian and International Cuisines. She juggles between her work and blogging and balances both equally well. Do check out her blog for authentic Indian recipes especially from South Indian cuisine and many fusion recipes.

My first trial at proving Pizza dough in Instant Pot

I decided to make Pizza for Sunday dinner. I kneaded the dough after our lunch. I was little skeptical about proving the dough in Instant Pot, that how it will come out, so I kneaded another dough and kept it on the counter to prove.

For timings I took reference from various sites, some specified 30 minutes timer and some said 50 minutes. I decided to take the middle way, and set the timer for 40 minutes.

After 40 minutes, when the opened the lid(kept my fingers crossed), I was relieved and happy to see beautifully proved dough!! I carefully took that out on the counter dusted with flour, lightly folded it and then divided into equal parts. The dough was was moist and elastic (without any all purpose flour), patted with my hands to gave rustic pizza shape to one part and other I shaped on these mini pizza plates.

These mini pizza plates make it easy to roll out individual portions for each one of us, and I can easily personalize the topping as per everyone’s choice.

My another dough that was on counter took around 1.5 hrs to prove as the weather was a bit cold as it was raining since last two days.

Let’s see now how I made the Whole Wheat Pizza with herbs with dough proved in Instant Pot.

Ingredients for Whole Wheat Pizza base

Whole wheat Flour(Atta), Semolina(Sooji) and Oats flour.

I powdered 1/2 cup of steel cut oats in my coffee grinder. Semolina makes the crust crispy and also adds softness to whole wheat dough.

I do not use All purpose flour for pizza as it does not have any nutritional value. I used to make Pizza using bread flour, so if you want to use it you can check my post Pizza Tonight where I used a mix of bread flour and whole wheat flour.

Other ingredients used are.. mix of Italian herbs for flavourful Pizza base(skip if you want a plain base), sugar, salt oil and water and yeast.

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I used Instant active yeast. You can use active dry yeast but activate it before adding to flour. You can check out the method in my post Pav(Indian Dinner Rolls).

I got 8 portions of equal sized dough .

With the dough, I made 4 mini pizza bases, one thin crust pizza medium size and few garlic knots.

With other dough that I proved on counter, I am making some Cheesy Pizza bombs (will update recipes later).

Method for making dough and

In a bowl mix, all the flours(Whole Wheat flour, Semolina and Oats Flour).To it add salt, sugar and herbs if using.

Make a well in center, add lukewarm water(it should be just warm enough to touch), add yeast, and mix well. it just enough so that the dough comes together.

I added around 400 ml of water for 500 g or 3½ cups of flour. Add around 325 ml water if using All-purpose flour and skipping oats flour.

Let the dough rest for 2-3 minutes, add oil and then knead it for 2 minutes.

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Add Semoilina, oats flour to dough

Add salt and seasoning

Add sugar

Add water in the center

Sprinkle instant active yeast

Mix and knead dough, wait for 2 minutes

Add oil and again knead for 2 minutes.

Proving Dough in Instant Pot

Oil the inner pot, transfer the dough carefully to inner pot.

Cover the lid and set the Yogurt Mode on for 40 minutes. I covered it with Instant Pot lid, you can use any glass or steel lid also. Take care it should cover it properly as the upper crust can become dry and dough will not prove well.

After 40 minutes, the timer will go off. Check the beautifully risen dough and carefully transfer it to another bowl or on dusted counter.

Divide dough into equal portions give pizza shape to dough. If immediately baking, line the shaped pizza on dusted baking trays. You can also refrigerate the dough or freeze it. Leave the frozen dough on counter to thaw and then use it.

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Oiled Inner pot of I.P

Pizza dough before proving

Mix Pizza dough after proving Flour

Divide dough in equal portions

dust the baking tray

(for thin crust)add pizza base

(for thick crsut Pizza)Pizza for 2nd proving in mini pizza plates

Shape it as you like it and leave on counter covered with damp cloth for next 10 minutes.

Baking Pizza Bases to store for later use

In case, you wan to bake the base first, prick the base with fork , bake in pre-heated oven for 10 minutes at 427ºF.

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(for thick crsut Pizza)Pizza for 2nd proving in mini pizza plates

after 2nd proving

Use base as and when required, with your favourite toppings.

Baking Pizza immediately

After the 2nd proving time (10 minutes), spread pizza sauce to base. Add toppings of your choice. I added some paneer pieces, green bell peppers and onions.

Bake in a pre-heated oven for 12 minutes(thick crust) and 8 minutes thin crust at 427ºF or

Made thin crust pizza for hubby with less cheese , onions and olives.

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(for thin crust)add pizza base

I had Navaratri fast, kids and hubby enjoyed the pizza and they also liked the Italian flavoured Pizza base.

How to store Pizza Base

These stay good for 4-5 days in refrigerator and you can freeze these for a month. Though I never did it for that long. To store, keep in zip-lock bag or freezer friendly air-tight container. Line parchment paper in between two bases, so that these don’t stick due to moisture while thawing.

Do try Pizza proofing in Instant pot, if you still not tried it. For people like me who bake breads at how regularly it is a boon especially during harsh winters.

If you don’t have Instant Pot you can still prove it. Pls see recipe card for details..

Whole Wheat Pizza(Instant Pot proofed Pizza Dough)

Crusty Wheat Pizza (Instant Pot proofed Dough)recipe

2 Cups Whole Wheat Flour(Atta)

1/2 Cup Semolina Flour

¼ Cup Oats flour

¼ Cup Olive Oil

1 tbsp Active Yeast

1 tsp Sugar

1.5 tsp Salt

1 tbsp Italian Seasoning (optional)

For Toppings

Cheese(Mozzarella/ Pepper Jack) (take any of your choice)

Pizza Sauce

Vegetables/meats of your choice

Chilli Flakes

Seasoning

Method for making dough

In a bowl mix, all the flours(Whole Wheat flour, Semolina and Oats Flour).To it add salt, sugar and herbs if using.

Make a well in center, add lukewarm water(it should be just warm enough to touch), add yeast, and mix well. it just enough so that the dough comes together.

I added around 400 ml of water for 500 g or 3½ cups of flour. Add around 325 ml water if using All-purpose flour and skipping oats flour.

Let the dough rest for 2-3 minutes, add oil and then knead it for 2 minutes.

Proving Dough in Instant Pot

Oil the inner pot, transfer the dough carefully to inner pot.

After 40 minutes, cancel the Yogurt Mode, Check the beautifully risen dough and carefully transfer it to another bowl or on dusted counter.

Divide dough into equal portions give pizza shape to dough. If immediately baking, line the shaped pizza on dusted baking trays.

Preheat oven to 427ºF/219°C

Shape it as you like it and leave on counter covered with damp cloth for next 10 minutes.

Baking Pizza Bases to store for later use

In case, you wan to bake the base first, prick the base with fork , bake in pre-heated oven for 10 minutes at 427ºF/219°C

Baking Pizza immediately

After the 2nd proving time (10 minutes), spread pizza sauce to base. Add toppings of your choice.

Bake in a pre-heated oven for 12 minutes(thick crust) and 8 minutes thin crust at 427ºF/219°C

To prove Dough on Counter

Transfer the dough to well oiled bowl, cover with damp kitchen towel or cling film.

Keep on counter or in cold weather, in oven with lights on.

Halve the ingredients for a smaller batch of mini pizza base(around 4).

Hope you and your family will love this Whole Wheat Pizza recipe with Italian herbs flavoured crusty base.

Come and say Hello!! on my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by!! Keep coming back!!

Whole Wheat Pizza (Instant Pot Proofed Dough) Whole Wheat Pizza (Instant Pot proofed Dough)recipe Whole Wheat Pizza recipe with dough proofed in Instant Pot.

#Breads #How to prove bread/Pizza dough in Instant Pot #Whole Wheat Pizza

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foodtrails25-blog · 5 years

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Tomato and Carrot Rasam, recipe without rasam powder and dal made in Instant Pot.

Rasam is thin consistency spicy and tangy soup from South India, flavoured with special spice mix .. Rasam Powder. It is one of the important part of South Indian Meal and is served as digestive drink before meals. Or, as accompaniment with rice . Every household in Southern India states has their own rasam recipe.

Rasam with fresh tomatoes and carrots is gluten-free and vegan friendly.

I make Rasam in winters or chilly rainy evenings, when we relish warm soups. It comforts the body and the spices used in it help to keep the body warm and also enhances the digestive fire .

We love to have Rasam like this Tomato Rasam, sometime I add carrots to it for added nutrition like in this recipe or my tomato beetroot rasam . We like to have it as soup along with poppadoms. Kids also love to have garlic bread along with it. I know an unusual combination, but they just love the garlicky bread with any soup(like Tomato Cilantro and Moong Lentil Soup or Roasted Red Bell Pepper and Tomato Soup ) or pasta.

Rasam also goes well with steamed rice, idlis(Instant Rawa Idlis) or Medu Vada. We also love the combination of Medu Vada and rasam and I will also like to try these Kanchipuram Idlis recipe by my blogger friend Priya Iyer for a hearty meal of South Indian Platter with Rasam .

Priya blogs at The World Through My Eyes and has lots of amazing traditional Indian and Gujarati recipes. Her food has Gujarati influence as she grew up in the colorful state of Gujarat.

I am linking my post to my Foodie Monday Bloghop group where the theme this week is #RasamRaga suggested by Priya.

How I make Tomato Carrot Rasam without Lentils and Rasam Powder

Traditionally, lentils and special rasam powder(special spice mix) are used to make rasam. But one can always do some variations here and there and adjust the recipe as per one’s preference. It is really quick and easy way where we add fresh ground spices.The aroma of fresh spices makes it more appetizing.

If you like to make this spice mix you can make a small batch , store in an air-tight bottle and use as required. It can be added to curries too. Double the amount of spices mentioned under spice mix section in recipe card to make easy Rasam Spice mix.

Ingredients and spices used to make Tomato Rasam(in Instant Pot)

Ingredients used in Rasam preparations are very nutritious and beneficial for health. It is widely known now that the spices used in Rasam like Cumin Seeds, Black Pepper, Coriander Seeds are digestive stimulants. It means these enhance the digestive fire and help in digestion of food easily. Fenugreek and other spices lower the cholesterol, blood sugar levels.

Rasam due to it’s highly beneficial effects on body is also considered as a best home remedy fro seasonal cold cough and fever. Trust me whenever my kids suffer fro any of seasonal infections I also feed them food that helps to fight infection. Some of the other comforting soups that I give my kids love Dhuli Masoor Dal(Red Lentils) , Dal Palak,Lemon and Coriander Soup, along with light Khichdi(Yellow Moong Dal Khichdi) meal.

Ingredients

Fresh Tomatoes, you can use canned diced/peeled tomatoes or Tomato sauce too but I recommend using fresh ones for the recipe.

Carrots when available else you can skip it. Baby Carrots can also be added in this recipe.

Fresh green Coriander leaves add an extra taste to it and also add on to the nutritive value.

Spices for Easy Rasam Spice Mix.. Coriander Seeds, Cumin Seeds, Fenugreek Seeds and Black Pepper.

Curry Leaves are one of the important ingredient in this recipe. The real flavour comes with tempering of spices and fresh curry leaves. Use dried curry leaves in case you do not have the fresh ones.

Other ingredients are Green Chillies as per the spice level, dry whole red chilli for tempering.. these are optional and you can skip if you have low spice tolerance. Mustard seeds for tempering.

I also add 1-2 garlic cloves and small ginger piece, in winters as these are good for immunity against cold and cough.

I didn’t use any green chillies here today, as there were none in refrigerator today. Also, Black Pepper is hot enough for my kids for spice level.

Let’s see now how I make Tomato Rasam(in Instant Pot)

Make Rasam Spice mix. Dry roast all the spices till it gives the aroma.

Cool and crush in motor and pestle or in grinder.

Roughly chop tomatoes and add fresh coriander leaves, green chilies (optional), ginger and carrots. Add garlic if using.

Plugin the Instant Pot, Set the Saute Mode on for 10 min. It takes less than this .

Add oil/ghee to inner pot.

When the display monitor shows HOT, add a tsp of oil , then 2-3 curry leaves and saute for few seconds.

Add chopped tomatoes, carrots, 1-2 tbsp of rasam spice mix, tamarind paste or water and salt as per taste. Also add 2-3 cups of water.

Cancel SAUTE Mode, close the lid and set the Pressure Cook Mode On for 10 minutes.

Once the timer goes off, after 2-3 mins, do Quick Pressure Release (QPR).Now you can blend it to fine consistency using a hand blender directly in inner pot. Or, use blender and blend in small batches. Do it carefully as the mixture will be hot. When doing in blender, strain the mixture, retain the water and then add to puree.

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Now switch On the SAUTE Mode again for 5 minutes, let the pureed mixture come to boil. Add finely chopped fresh cilantro leaves/coriander leaves.

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Meanwhile, prepare tempering. In another small pan or tempering pan, add 1 tsp of oil/ghee, add mustard seeds when seeds crackle , dry whole red chilli , add 4-5 curry leaves. Saute it for few seconds , then add to rasam.

Cancel Saute Mode and cover the lid for another 5 minutes , let all the flavours infuse in it.

Serve hot.

Do try this another Rasam recipe from my blog.. Apple Rasam with delicious apples and tomato with lentils.

Tomato and Carrot Rasam

Easy Tomato and Carrot Rasam Recipe in Instant Pot, made without Dal(Lentils) and rasam powder.

3 Tomatoes(Medium)

2 Carrots

Tamarind Juice /Tamarind ball (small ball) (or )

Pinch of Asafeotida (Skip for Gluten-free version)

1 tbsp Any good plant based oil or ghee

½ tsp Mustard Seeds

Handful of Fresh Coriander Leaves

5-6 Curry Leaves

Ginger(small piece)

1-2 Garlic Cloves (optional)

Easy Rasam Spice Mix

1 tsp Coriander Seeds

1-2 tsp Cumin Seeds

½ tsp Black Pepper corns

1/4 tsp Fenugreek Seeds

Make Rasam Spice mix. Dry roast all the spices till it gives the aroma.

Cool and crush in motor and pestle or in grinder.

Roughly chop tomatoes and add fresh coriander leaves , green chilies (optional) and carrots.

Plug-in the Instant Pot, Set the Saute Mode on for 10 min. It takes less than this .

Add oil/ghee to inner pot.

When the display monitor shows HOT, 2-3 curry leaves ,pinch of hing/asafeotida and saute for few seconds.

Add chopped tomatoes, carrots, 1-2 tbsp of rasam spice mix , tamarind paste or water and salt as per taste.Also add 2-3 cups of water.

Cancel SAUTE Mode, close the lid and set the Pressure Cooker Mode On for 10 minutes.

Once the timer goes off, after 2-3 minutes do Quick Pressure Release (QPR).Now you can blend it to fine consistency using a hand blender directly in inner pot. Or, use blender for sall batches. Do it carefully as the mixture will be hot.

Now switch On the SAUTE Mode again for 5 minutes, let the pureed mixture come to boil.

Serve hot.

Skip Garlic for No Onion-Garlic Recipe.

Add a tsp of suagr or honey.maple syrup if you tomatoes are too tart.

Do try this simple and easy Rasam recipe in Instant Pot fro day when you just don’t feel fine want something comforting or just enjoy as an appetizer before meals.

Make it in big batch for your parties and get togethers. You can also freeze this. Stays good in refrigerator for about 2-3 days. I make it fresh and don’t store it for long.

Do give me feedback on the recipe whenever you make it.

Also say hello to me on my social media accounts.. FB, Pinterest and Instagram. Do post on my FB page or tag me on Instagram(#foodtrails25) whenever you make it. Pin the recipes for later reference.

If you like my work, then do hit the follow button and subscribe to the blog for updates and new posts.All do share the blog with your loved ones.

Thanks for stopping by!!

Tomato and Carrot Rasam Tomato and Carrot Rasam, recipe without rasam powder and dal made in Instant Pot. Rasam is thin consistency spicy and tangy soup from South India, flavoured with special spice mix ..

#How to make Rasam without Rasam Powder and Lentils #No Onion-Garlic Recipe #Rasam Recipe #South Indian Cuisine

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foodtrails25-blog · 5 years

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Bajra Methi Poori recipe | Learn how to make winter special Bajra Methi Poori or Pearl Millet Puffed Bread.

Bajra Methi Poori are deep fried puffed bread made with pearl millet flour(Bajra) and fresh fenugreek leaves. A winter special from Northern Indian states.

Bajra or pearl millet is a gluten-free grain, very nutritious with body warming properties. It is mainly consumed in Rajasthan and many parts of western Uttar Pradesh during winters. Consumed mainly in the form of Khichdi or breads made with flour like pooris, parantha or rotis.

Bajra Methi Pooris are a good way to enjoy the goodness of Bajra flour with fresh fenugreek leaves. Perfect recipe for weekend brunch, festivals or get-togethers and even for kids lunch box.

These go well with any Indian curry like Chole Masala, Dum Aloo, Matar Paneer. Pack it while travelling with Jeera Aloo for a wholesome quick snack.

Bajra Atta/ Peal Millet flour

Bajra or Pearl Millet is one of the widely grown grains in India. Bajra flour is made by grinding bajra grains. It is light grey in color and has nutty taste. Highly rich in proteins, iron, folic acid and zinc. Easily digestible and lower the rates of heart disease and diabetics.

Bajra Parantha, Bajra ki Roti and even Bajra Chilla or Pancakes are some of the most common ways of consuming Bajra Flour. It is a gluten-free flour and one can have some problem in rolling dough. If not very perfect in kneading and rolling gluten-free flour,add some binding agent like potato or whole wheat flour. These add texture to the dough and makes the rolling easy. This way Bajra flour breads which are usually on drier side are also palatable for kids as boiled potatoes or whole wheat flour softens it.

In winters I usually add Makkai Flour or Bajra flour to whole wheat flour/atta when I make chapatis and parantha.

Using Fresh Fenugreek Leaves in Cooking

Methi or Fresh Fenugreek leaves are rich source of iron and one of the most nutritious leafy greens. These are native to Indian Subcontinent and people there use these a lot in cooking, Though these greens have a bitter taste but when prepared in combination with other vegetables and flours it enhances their nutritional value and taste. For those who do not like the bitter taste of fenugreek leaves in vegetables try adding these to flours for making breads like chapatis and pooris.

I love to use fresh methi leaves in cooking. Fortunately, these are many times available in winters here at Indian grocery store. I always pick up 2-3 bunches, clean properly , store and use in my cooking.

Add fresh fenugreek leaves for making breads like Methi Thepla, Missi Roti or Methi Dal Poori. In vegetables like Gajar Aloo Methi ki Subzi, Sarson ka Saag. Or when making snacks like Khastha Methi Mathri, Makkai Methi Vada.

Kids and hubby love Aloo poori combination and I usually make it on festivals or sometimes for weekend brunch. I kick-started winter cooking on Diwali this year, when I made these delicious Bajra Methi Pooris for lunch with Rassewale Aloo Tamatar, Khatta Meetha Kaddu, Boondi Raita and Chawal Ki Kheer.

Linking Bajra Methi Poori to my facebook group Foodie Monday Bloghop. The theme this week is #WinterVeggieAffair which was suggested by Sasmita who blogs at First Timer Cook.Do check on her blog with beautifully captured images and easy doable recipes from Odisha Cuisine and International recipes as well.

How to make Bajra Methi Poori

Ingredients

Method

Wash nicely drain water and then finely chop fenugreek leaves.

Finely chop leaves.

Mix flours, salt, ajwain seeds, oil and finely chopped fenugreek leaves.

Knead to a tight dough.

Divide dough in equal lemon ball sized portions.(pic missing)

Roll each portion in a small circular disc.

Fry till light brown and each poori puffs up.

Please Note.. If you don’t like deep fried stuff you can roll in a bigger size and shallow fry on griddle like parantha for a low oil version or even cook on stove top like chapatis for no oil version. How to cook Parantha please refer my post Methi Parantha .

Will Include the pics of parantha whenever I whenever I make these.

Recipe Card for Bajra Methi Poori

Bajra Methi Poori

Winter special Bajra Methi Poori recipe. Learn how to make Bajra Methi Poori|Deep Fried Puffed Indian flatbreads with Pearl Millet flour and fresh Fenugreek leaves.

1 Cup Bajra/Pearl Millet Flour

½ Cup Whole Wheat flour

1 cup Finely chopped Fenugreek Leaves

1 Boiled Potato(Medium)

1 tsp Ajwain/Caraway Seeds

2 tbsp Oil for kneading dough

Oil for Frying

Wash nicely drain water and then finely chop fenugreek leaves.

Finely chop leaves.

Mix flours, salt, ajwain seeds, oil and finely chopped fenugreek leaves. Knead to a tight dough.

Divide dough in equal lemon ball sized portions.

Roll each portion in a small circular disc.

Fry till light brown and each poori puffs up.

You can use finely chopped Spinach or cilantro leaves in case you do not have fenugreek leaves.

To make gluten-free pooris, use more potato and roll pooris on parchment paper if it is difficult to roll.

If you don’t like deep fried stuff you can roll in a bigger size and shallow fry on griddle like parantha or even cook on stove top like chapatis for a low oil or no oil version.

Do try these delicious pooris with goodness of bajra, whole wheat flour and fresh fenugreek leaves.

Say Hello!!and visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back!!

Bajra Methi Poori Bajra Methi Poori recipe | Learn how to make winter special Bajra Methi Poori or Pearl Millet Puffed Bread.

#Pearl Millet flour Recipes #Poori Recipe #vegan recipes

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foodtrails25-blog · 5 years

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Gulab Jamun recipe. Learn how to make soft melt in mouth Gulab Jamuns with tips and tricks.

Gulab Jamun ahh.. !! Ask any Indian about their favourite desert, Gulab Jamun are surely one of the main ones!

At every Indian party, or celebration and in restaurants one sweet treat that is always served are Gulab Jamun.

Now you can find Gulab Jamun in stores too in tinned packages, but nothing having a Gulab Jamun from the local Halwai shop(snacks and traditional mithai shops in India) or the ones made at home!!

Here I am with a an easy recipe using milk powder/milk mawa, that you can prepare within 30 minutes from start to finish!!

Today is the auspicious occasion Dusherra and I made these sweet treats for the occasion!! To know more about Dusherra click here..

Sometimes we miss all the fun of traditional festivals here, far away from home.. but then I always try to make something traditional for family and we celebrate the festivals in our own little ways!!

Dusherra Special

On my facebook group Foodie Monday Bloghop, all the members are dishing up their favourite or Dusherra special treats!! #VijayDashmiSpecial. Dusherra is also known as Vijay Dushmi!!

In our families(me and my hubby’s side) we have this traditon of having Jalebis with milk or Rabri. In morning my dad always got Jalbei from market and after pooja, we used to have it with mom’s homemade rabri or in hot milk!! At some occasion I remember my gradmom(dadi) made Aatte ke Pue for Dusherra Pooja!! Lunch used to be of simple steamed rice with dhuli Urad dal(Split and skinned black gram lentil) with buttermilk and some dry veggie.

Since I already have Crispy Jalebi and Atte Ke Pue recipe on the blog so I decided to link these sweet syrupy Gulab Jamuns for Dusherra Special . Kids too were thrilled to have Gulab Jamuns after they came back from school!

What are Gulab Jamun

Gulab Jamun are deep fried sweet balls made of milk solids, dipped in sugar syrup.

At my place Gulab Jamun are one of the favourite festival treats after the simple and humble Sooji Ka Halwa and Chawal Ki Kheer(Rice Pudding). Kids, hubby love Gulab Jamun and more than them it is me who adores these sweet treats dipped in sugar syrup.

My favourite Indian Mithai since I was a toddler, that’s my mom recalls!! Whenever she made these or my dad used to get it from market, mom always had to find some safe place hiding from me especially when guests were coming over!! so that she could save it from me for guests dad and my little sis 😉 !!

Till date I love gorging on Gulab Jamun but now no one has to hide these from me !! t and I also eat these sensibly, due to lot of sugar in it. I always make these on festivals ad serve to my family and friends!!

How to make Gulab Jamun

Preparing Gulab Jamun takes very less time but it is little tricky to get the right texture. But with few tips and tricks we can makes soft melt in mouth Gulab Jamuns at home too.

The whole process can be divided into three parts..

Making of Khoya Balls/Gulab Jamun balls,

Deep Frying the balls and

Making Sugar Syrup.

Making of Khoya Balls

Gulab Jamun are made out of khoya/mawa or evaporated milk solids. I don’t like the store bought khoya that is available here at local Indian stores, so either I make my own or use milk powder/milk mawa to make Indian Khoya based desserts.

Milk Mawa is a kind of evaporated milk that we get at Indian Grocery stores. Milk powder(evaporated milk) is available at other regular stores like(Walmart) can also be used as substitute for Khoya. To Mathura Ke Pede, Kalakand recipes and many other sweet Indian desserts , I use milk powder as substitute for khoya.

To make homemade Khoya you can check out this recipe link, where I have explained easy way out to make khoya especially for those living out of India.

Coming back to Gulab Jamun I used milk mawa here you can use milk powder.

Gulab jamun are deep fried, we need some binding agent also so that the balls don’t break while frying. I use all-purpose flour or semolina for that. In the post I have covered both the methods. The results are almost same. We get soft melt in mouth gulab jamun with either of the two.

Other ingredients are baking powder(makes it soft and puffs up khoya balls, desi ghee for binding and milk to knead the dough. I have used leftover paneer whey that we get after making paneer (Indian Cottage Cheese) at home. Left over Paneer whey is a good source of proteins and can be use in place of water or milk while kneading dough for chapatis or breads or baking muffins.

Steps to make Khoya balls

Mix milk powder/milk mawa with semolina(sooji) /all-purpose flour(maida), baking powder and milk it nicely.

Add ghee ad mix nicely with hands. Rub it in milk powder ix with fingers.

Add lukewarm paneer whey/milk and very gently knead the dough. It should be soft and not crumbly.Do not knead the dough very tightly. Jamuns will break while frying.

Make small balls (lemon sized), the balls expand so keep the size keeping it in mind. Keep the balls covered with a cloth.

Frying Gulab Jamun Balls

Fry Gulab Jamun balls on low heat. The oil should not be very hot, to check drop a tiny ball of dough in oil it should rise slowly to surface.

Drop 1 jamun to check whether the dough is good enough, fry it on low flame, if it doesn’t break, add another batch.

Drop 3-4 balls at a time if you are making it for the first time.

Keep the flame low while frying, else balls will remain uncooked from inside.

Fry balls till light brown. We like little more deep fried gulab jamun balls.

Making Sugar Syrup

For sugar syrup, we need castor/granulated sugar, water, saffron strands(optional), cardamom pods or powder and rose essence.

Gulab Jamuns when dipped in sugar syrup, increase in size so take a big vessel as per the quantity .

In a deep and big pan/kadhai add 3 cups water and 2 cups of sugar. Add saffron strands, cardamom powder or pods.Also add rose essence. I did not have it so I skipped it.

Boil the solution for 7-8 minutes till it becomes sticky. Don’t cook it more, we don’t want any string in sugar solution.

Drop gulab jamun balls in sugar syrup when it is warm. Do not drop balls when it is too hot or too cold. Gulab Jamuns can break when the syrup is too hot and will not soak syrup when too cold.

Leave Gulab Jamun in the pan covered for 2-3 hrs, till they puff up and soak syrup.

Refrigerate for storing and serve chilled or warm .

How to serve Gulab Jamun

Chilled or warm, each one has there own preference of having Gulab Jamun.

To warm, gulab Jamun, microwave in a microwave safe bowl for 10-20 seconds, serve with rabri or vanilla ice-cream.

Gulab Jamun

Detailed Gulab Jamun Recipe with tips and tricks, for festivals like Diwali and Hoil

To make Gulab Jamun Balls

1 Cups Milk Mawa/Milk Powder

2 tbsp Semolina(Sooji)/All purpose Flour(Maida)

1/4 tsp Baking Powder

3/4 tbsp Desi Ghee

1/2 tsp Cardamom Powder(Elaichi Powder)

For Sugar Syrup

1 Cups Sugar(Castor)

2 Cups Water

7-8 Saffron Strands

1-2 Cardamom Pods

1 tbsp Rose Essence (optional)

To fry Gulab Jamun

Oil for frying

Make Gulab Jamun Balls

Mix milk powder/milk mawa with semolina(sooji) /all-purpose flour(maida), baking powder and milk it nicely.

Add ghee ad mix nicely with hands. Rub it in milk powder mix with fingers.

Add paneer whey/milk(just warm enough to touch) and very gently knead the dough. It should be soft and not crumbly.

Make small balls (lemon sized), the balls expand so keep the size keeping it in mind. Keep the balls covered with a cloth.

Frying Gulab Jamun Balls

Fry Gulab Jamun balls on low heat. The oil should not be very hot, to check drop a tiny ball of dough in oil it should rise slowly to surface.

Drop 3-4 balls at a time if you are making it for the first time.

Keep the flame low while frying, else balls will remain uncooked from inside.

Fry balls till light brown. We like little more deep fried gulab jamun balls.

Making Sugar Syrup

In a deep and big pan/kadhai add 3 cups water and 2 cups of sugar. Add saffron strands, cardamom powder or pods.Also add rose essence.

Boil the solution for 7-8 minutes till it becomes sticky. Don't cook it more, we don't want any string in sugar solution.

Drop gulab jamun balls in sugar syrup when it is warm. Do not drop balls when it is too hot or too cold. Gulab Jamuns can break when the syrup is too hot and will not soak syrup when too cold.

Leave Gulab Jamun in the pan covered for 2-3 hrs, till they puff up and soak syrup. un in the pan covered for 2-3 hrs, till they puff up and soak syrup.

Serve war or cold as you like it.

Do try and make these melt in mouth Gulab Jamuns for your special occasions. Hope this post will help you to make this traditional sweet as you get it in your favorite shop. You can always come back in case of any doubts or queries.

Also I will be happy to see your feedback whenever you make these.

Come and say Hello!! on my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by!! Keep coming back!!

Gulab Jamun Gulab Jamun recipe. Learn how to make soft melt in mouth Gulab Jamuns with tips and tricks.

#diwali recipes #How to make Gulab Jamuns

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foodtrails25-blog · 5 years

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Medu Vada, deep fried lentil( split black gram) fritters from South Indian Cuisine, served for breakfast or lunch with Sambhar and Red Chutney(Onion Tomato chutney)

Crispy from outside and from inside, Medu Vada are a popular breakfast item served with idllis along with Sambhar and chutneys.

These are my kid’s favorite snack item. Though these are deep fried but we don’t mind eating these once in a while.We love to have these dunked in dahi too just like North Indian Dahi Vade, makes a good summer afternoon lunch so many times.

Medu Vada are quite different from the North Indian vada that we make for Dahi Vade . Though both are made with split black gram lentils (urad dal), in Medu vada we add curry leaves, black peppercorns, onions and coconut pieces. Many people also add rice(soaked and grind with dal) or rice flour or soaked rice to the dal for extra crispiness. Vade for Dahi are plain Vade with or without fenugreek seeds and can be made also be made with moong dal. Also Medu Vade are bigger in size than Dahi Vade.

Medu Vada is also known as Uddina Vade or Tootu Vada in Karnataka, which is believed to the place of origin of medu vada and another popular vada from the town of Maddur (in Karnataka State). Uddina in Kannada(language) means Urad Dal, and Tootu means hole ( source..online). Medu Vadas were made famous throughout other Indian cities through various Udipi restaurants. Udipi Cuisine is also one of the part of Karnataka Cuisine, will cover it in a separate post soon.

Mondays are the theme post time for y facebook group Foodie Monday Bloghop, where the theme today is Karnataka Cuisine. Aruna who blogs at Vasu’s Veg Kitchen suggested the theme #ThindiYenu which means breakfast in Kannada language(Karnataka ). I wanted to make Mudder Vade from the cuisine but at the end time realized that I I ran of semolina so finally decided to make Medu Vada. I soaked Urad Dal for 3-4 hrs in early morning and and made the soft and crispy vadas for Sunday brunch with some Instant Rava Idllis and relished with Sambhar and Chutney.

Do check Aruna’s blog who has dedicated her blog to her father and has some very interesting and easy to recipes from traditional Indian Cuisine especially the Andhra cuisine. I really liked her

Ingredients for Medu Vada

Split Black Lentils( Dhuli Urad Dal), Rice soaked for 3-4 hrs along with dal or Rice flour, Curry leaves, finely chopped onions , Black Peppercorns and fresh Coconut. I have not added coconut here as I did not have it, you can add finely chopped coconut pieces to Vada batter.

Traditionally, Coconut oil is used to fry Vada in South India. But you can use any other plant based good quality oil to fry Vada.

Vada are gluten-free and Vegan friendly. For those who have digestion problems, consume it in moderate quantity and always have it with some chutney as it helps in digestion. Add pinch of hing/asafeotida to batter.

How to make Medu Vada

To make Medu Vada, soak, lentils for at least 3-4 hrs or overnight.

Soaked Lentils are then grind to fine/smooth paste. Try not to add water to the lentils while grinding. If required add water by tbsp, taking care not to make the batter runny.

Add rice flour, mix well with lentil batter and beat the batter. To get soft and fluffy Vadas, beat the batter well for 4-5 minutes. It will aerate the batter and gives puffed up soft vadas.

How to check whether the batter is ready to fry..

The batter should be light and airy and creamy in color.To check whether the batter is ready, drop small ball of batter in a bowl with water. It float on top if the batter is ready to fry else beat it a little more.

If you are adding rice to batter, it should be soaked for 3-4 hrs and grind it with lentil. Keep it covered in refrigerator for 10-15 minutes.

Add other ingredients like finely torn(by hand) curry leaves, finely chopped green chillies, onions and coconut pieces or gated coconut and salt. Mix well.

Shaping and Frying Vadas

Medu Vada have characteristic shape, just like donuts. The reason of the shape is that the batter with urad lentil is dense and since the vadas are a little bigger in size. The vadas should cook evenly and now remain raw form the center, a hole is made, just like we do in donuts.right hand, then make a hole giving it the shape of donut.

You can shape vadas by hands just like shown in pic or take butter paper. Put some batter on it and shape it like donuts and lightly transfer it in medium hot oil.

Do not fry vadas at high flame, as these will burn from out side and remain raw from inside.

I have seen a Vada Vendor( who hailed from Karnataka) in Mumbai in our locality frying the vadas twice. First time he fried the vadas lightly on low flame. Took out the batch and then keep it outside for a few minutes, till the other batch he fried. Then again on medium to high flame he again fried the vadas. His Vadas with chutneys were famous in our locality and people would queue outside his shop in mornings and evening for the vadas and idlis. I usually do not fry vadas twice, only when if making for guests. Fry the vadas lightly before guests arrive and then just before serving fry it again. It really gives crispy vadas.

Fry Vadas till light brown. Drain on a kitchen towel or paper tissues that soaks extra oil.

Serve hot and fresh with chutney or sambhar.

I make mini vadas as Is till have to get the perfect shape for the bigger vadas, and we like bite sized vadas with chutney for snacks.

Medu Vada

Crispy from outside and soft from inside, Medu Vada recipe from South Indian Cuisine, for breakfast with Chutney or Sambhar.

1½ Cup Split Black Gram Lentil/Dhuli Urad Dal

2 tsp Finely Onions

1 tsp Roughly torn Curry leaves

1-2 Finely Chopped Green Chillies (optional)

½ tsp Cumin Seeds (optional)

1 tsp Black Peppercorns

1 tbsp Finely chopped fresh coconut pieces (optional)

Salt to Taste

Oil to Deep fry

Wash dal nicely 2-3 times in running water.

Soak dal in enough water for at least 3-4 hrs.

When ready to make drain water from lentils and grind to a fine paste.

Add and mix rice flour.

Beat the batter to 4-5 mins for aeration, till it is light and fluffy.

Keep it covered for 10-15 minutes.

To check whether the batter is ready to fry, drop a small ball of batter in water(in bowl) it should float. Else, beat it little more.

Crush peppercorns and add to batter.

Add chopped onions, curry leaves, green chillies and cumin seeds with salt. Mix everything well.

Heat oil in a heavy bottomed pan or kadhai. Drop very tiny ball of batter in oil, it should rise slowly.It is the right temperature to fry vadas.

Fry Vadas first on medium to low flame and then on high flame.

Fry till light brown. Once done take out from oil and drain on tissue paper or kitchen towel.

Serve hot with chutney or sambhar.

Skip onion for no-onion no-garlic Vada recipe.

You can also make plain vadas if you don not like any addition to it. Only add slat and fry vadas.

Medu Vadas taste best whens served hot. If you have to reheat the Vadas, do not reheat it in microwave as these will become soggy. Heat in oven or Otg for 10 minutes.

Also, try to make fresh batter whenever you want to make Vadas. I do not use a day old batter to fry vadas. The vadas will come okay but not as good as the ones made with fresh batter.

Do make these delicious vadas, and serve as snack or meal item. I love to have these with chutney and a cup of chai. Also, do share your feedback on the post and recipe.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

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Medu Vada Medu Vada, deep fried lentil( split black gram) fritters from South Indian Cuisine, served for breakfast or lunch with Sambhar and Red Chutney(Onion Tomato chutney)

#featured #gluten-free #Indian Fritters #Karnataka Recipes #Lentil Fritters #Medu Vada #South Indian Cuisine #Split Black gram Lentil recipe #Udipi Cuisine #vegan recipes

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