Wraps

Here is again a super-duper easy recipe and very delicious recipe. You can make it healthy and heavy with the filling you decide to wrap it up hahaha. I chose the filling of coleslaw with mayonnaise, trust me guys this is super feeling and super yum. So here we go!

Ingredients

This dish revolves around two things; Tortillas and the filling of your wish.

For the Tortillas

  • 2 Cups Homebaking flour
  • 2 tsp salt
  • 1 tbsp oil
  • Knead the dough with water as required, not too soft nor too hard
  • Let the dough rest for at least 15 mins, make small round portions of it and roll it out thin and round
  • Roast them on a non stick pan, both sides, half cook it
  • once done place them in a cloth so they tend not to lose the moist texture

For the filling

  • 1/4 piece of cabbage grated thin
  • 2 carrots grated sticks
  • 2 cucumbers chopped into small pieces
  • 1 tsp chilli flakes
  • 1 tsp black pepper
  • 3 to 4 tbsp eggless mayonnaise
  • Salt to taste
  • 1 tsp Oregano
  • 2 to 3 chopped green chillies
  • 1 cup tiny chopped paneer pieces (which are mixed with the basic spices, namely salt, black pepper, red chilli flakes and lemon)
  • Mix all the above and adjust the taste accordingly

Final Product

  • I used a grill toaster pre applied oil on both sides of the grill, place the tortilla on the chopping board and apply mayonnaise with a spoon
  • Place it on the grill and add coleslaw and a few paneer pieces, fold both the sides and let it toast until the grill imprints on the wrap.
  • Trust me guys its super yum

 

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Sabudana Kheer – Ekadashi Special

Yes yet again another fabulous and super easy recipe eaten when your fasting, sabudana kheer.

Ingredients

  • 1 cup rinse and soak sabudana for 2 hours in water
  • 2 cups of milk
  • Sugar to taste
  • Saffron soaked in 1 tbsp of milk
  • Grated Almonds, Pista, Cashewnuts

Method

  • In a pan add sabudana drained and a glass full of water, until it comes to a boiling point
  • Simultaneously in another pan warm the milk and bring it to a boil
  • Finally add the sabudana mixture in the milk, along with sugar, cardamon powder
  • Cant believe it, its ready in just three steps, it can be served hot or cold and trust me guys its super yummy

 

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Gajar no Halwo – Carrot Pudding- Ekadashi Special

Huraaaay, guys this amazing sweet dish is so super duper easy to make. If you have a sweet tooth this will blend in super well on a fasting day also. Hahah gujaratis are trully blessed with farari food i guess, because we can still eat and be fasting at the same time. Here we go

Ingredients

  • 4 kgs of carrots
  • 2 ltrs of milk
  • 6 tbsp milk powder
  • 1 tbsp cardamon powder
  • Grated Almond, Pista and cashew nuts
  • 1/4 cup times 2 sugar, adjust it to your sweet tooth
  • 2 tbsp ghee
  • Handful Raisins

Method

  • Peel the carrots, wash them and grate them with a manual grater, i use the thin side of the grater.
  • On a medium flame, in a big pan, add ghee and the grated carrots, let the carrots change colour, be stiring occassionally
  • Add the milk once it changes colour, and let the milk cook with carrots until its lumpy
  • Once all the milk is saoked in, add sugar and cook again, add cardamon powder also
  • Once its cooked and still hot, switch off the gas, and slowly add the milk powder as you mix the mixture. This is to avoid lumps being formed by milk powder
  • It can be served with icecream hot or even eaten refrigerated cubed in a tray

Tomato Moriyo (Samo) Ekadashi Special

Its ekadashi, an official day for chips 🙂 :), but because its deep fried most people try to avoid the so called yummy unhealthy chips. Some people miss eating rice on this day, but guys here is a fasting substitute for rice. It is healthier than rice and super filling. Here we go…

Ingredients

  • 2 Large tomato Paste
  • 1 Large potato cut into small cubes
  • 1 Large carrot cut into small cubes
  • 2 cups Mariyo – 5 cups water soaked for atleast 10mins
  • 5 green chillies split
  • Curry leaves and Cumin seeds for the temper
  • 2 tbsp sunflower oil
  • 1 tbsp ghee.
  • salt to taste

Method

  • In a pan heat oil and add 1 tsp cumin seeds, the split green chillies and curry leaves.
  • Add the vegetables i.e. potatoes and carrots, add salt and let it cook for 5 to 7 mins
  • Add the tomato paste and salt again, after 8 mins, add the soaked moriyo into the pan
  • Add salt again as you taste, let it cook at high flame until it comes to a boil, stir occassionaly. then simmer on low heat until its cooked.
  • Served with dhai/yoghurt or even eaten on its own

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Mukhwas (Mouth Freshner)

Every indian looks forward to this freshner after having a meal. I was never too keen on making these, but my family likes it very much. Mukhwas can be made healthy as well. This one is a simple basic mukhwas. The ingredients put as optional can all be added to make it tastier for kids. So people here we go;

Ingredients

  • 800 gms White sesame
  • 500 gms Dhana Dal (Coriander seeds)
  • 250 gms Valyari Seeds (Fennel Seeds)
  • 250gms Sesame Sweets optional
  • 250gms Valyari Sweets optional
  • 200 gms flax seeds optional
  • 5 Lemons Squeezed Juice
  • 3 tbsp salt
  • 1 tbsp turmeric powder
  • 250 ml Water 

 

Tips

Roast them on low heat until they are crispy

 

Vada Pav (Potato mash bhajia stuffed in scones with dips)

On of the most famous chaats of India is Vada Pav, i believe anyone who has visited india has tasted this dish. Its super easy to prepare the same at home. So guys here we go

Ingredients for the bateta vada

  • 5 to 6 Boiled and mashed Potatoes
  • 2 tbsp Oil for the Temper, add 1 tsp Mustard seeds, 1 tsp Cumin seeds, 1 tbsp ginger chilli paste, 1 tbsp lemon juice, 1 tbsp sugar in the mashed potatoes and taste
  • 6 tbsp Gram Flour for the batter
  • Salt to taste and water to make the batter

For the three Chutneys

Red Chutney, Green Chutney and Dates Chutney

  • Red Chutney: 7 to 10 pcs of Red Hot Bullet chillies, remove the seeds, Add little water for the consistency not too thin not too thick and salt to taste
  • Green Chutney: 11/2 Capsicum, 1 cup fresh coriander, 1 pc green chillie, 1 tsp sugar, 1/2 tsp salt., 1/2 tsp aamchur powder, half lemon freshly squeezed and water for the consistency. Make sure the capsicum content is more to avoid the colour change of the green chutney
  • Dates Chutney: Sweet chutney, boil i cup dates with 1 cup water, once it boils completely, mash it with a spoon, add little salt and aamchur powder, blend it in a  mixture and its ready

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    Just follow the ingredients and grind them in a blender, the Dips/ Chutneys are ready!

For the Final Product

  • 8 pcs of scones
  • Butter and  pan to raost them as follows

Patra Bhajia (Patervelli na Pan) Colocassia Leaves

Haha this is an awesome super tasty snack, marks one of my favourites. I adopted it from my super Mom (mom i love you). These leaves grow at home aswell. They are usually taken with tea, Milk and Lemon. Best part is you can steam them and store for 2 to 3 days also. So here we go

Ingredients

  • Colossia Leaves 15 to 20 pcs
  • 6 tbsp Gram flour
  • salt to taste
  • Red chilli powder to taste
  • Sugar to taste
  • 2 tsp Ground ginger chilli paste
  • 1 tbsp oil
  • Curd/ Natural yoghurt to make the batter paste

For the Temper

  • 2 tbsp Oil
  • 1 tsp sesame seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds

Instant Dhokla (Semolina/Sooji)

Dhokla is an authentic Gujju snack, hehe no one can resist craving them. Well when you feel like dhokla and want them immediately, here is one instant recipee for it. They are super spongy and tasty.

Ingredients

  • 1 cup Semonlina (Thick Coarse not smooth)
  • 1 cup Dahi/ Natural Yoghurt
  • 2 green chillies crushed
  • 4.2gms Eno Salt (one sachet)
  • Salt t taste
  • 1 tbsp Oil
  • salt to taste

For the Temper

  • A few Curry leaves
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • Fresh cut corainder
  • Oil

Method

Soak the sooji and curd with salt and crushed green chillies. Let it rest for 30mins, the batter will soak all the liquid and become thick, then follow the steps below.

Methi Vala Parotha Punjabi Style

This i have learnt from a Punjabi friend, just a combination of a few ingredients guys the Parotha is ready. Its so healthy and delicious. Here we go 🙂

Ingredients

  • 2 Cups Fresh cut green fenugreek (Methi)
  • 2 Cups Wheat Flour
  • 2 tsp salt
  • 1 tsp Ajwain
  • Water to knead the dough
  • Oil  is not supposed to be kept in the dry flour, used after the flour is kneaded
  • Butter

Mix Flour, Methi, Salt and Ajwain, knead the dough soft. Put like 1 tbsp oil to smoothen it. Take a portion and roll it out round, apply oil and sprinkle some flour, fold it in  saquare shape and roll again, roast it on a tawa with oil and butter. Once done add some more butter on the prothas 🙂

 

Mandazi

Staying in the Africa Continent you cannot miss out on this very, superbly delicious snack. It is usually eaten with tea, milk or even soda. Its eggless and super yum. So guys here you go!!!! made with no Yeast

Ingredients

  • 4 Cups Self Raising Flour
  • 1 Tsp Ground Cardamom
  • 2 tsp salt
  • 4 tbsp sugar
  • Milk to knead the Dough
  • Oil to deep fry

Mix the above ingredients in a bowl and knead the dough with Milk. Let it rest for minimun 1 hour and maximum over night. You shall see the dough should have risen.

Roll out not too thick and not too thin, cut the rolled chapati into 4 parts, fry on high flame initially and low after. they should air up on its on with out any efforts.

Tada its actually ready