Jowar Roti

Ingredients

3/4 Cup Jowar Flour
1/2 Cup Wheat Flour
A pinch of salt
Water for kneading

Method

Sieve both the flours, keep aside.

In a microwave proof bowl pour a cup of water, add salt and heat the water on high for 1 minute.  Then add the flours and mix well. Knead into a smooth dough if necessary using a little more warm water. Once kneaded, knead more for about 5mins. This roti is usually make with  Jowar flour but  since it is difficult to make I , have added wheat flour so that it rolled easily.

Take a large marble size dough and knead it lightly again and .

Roll it lightly by applying less pressure with the help of sorghum flour to a 5 inch disc. Seal the edges if any cracks appear.

Put it on a hot griddle and flip immediately before it’s half cooked.

Cook the other side properly till light dark spot appear, at this point flip the roti.Once flipped, the roti puffs. Once puffed, remove.

Make all rotis in the similar fashion. Serve hot. Before serving apply ghee/clarified butter.


Labels: Rotis, Healthy, Breads, Indian

Kadvya Vaalachi Usal

Vaal is a very commonly used legume in Maharashtra, it is brown in color with a white line running through one edge. It is seen in various varieties and one version is called the ‘kadave vaal’ where ‘kadave’ means bitter. I do not know why it’s called kadave because this vaal is sweet in taste.

We had this Vaalachi Usal with Jowar roti. The sprouted vaal can be peeled by placing them in warm water.

Ingredients
2 Cups Sprouted Kadave Vaal
2 Medium sized Onions - finely chopped
2 Green chilies - finely chopped
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Teaspoon Red chilli powder
1/2 Teaspoon Goda Masala
3-4  Kokam slices
3 Tablespoon Oil
1/2 Teaspoon Mustard seeds
A sprig Curry leaves
1 Tablespoon Coriander - finely chopped

1 Teaspoon Jaggery

Salt to taste

Method

To sprout the vaal soak the beans for 4 hours in place the bean in a cotton cloth and keep it in a dark place to spourt.  After a day the bean will sprout.  Place these beans in warm water for  an hour and the skin will loosen .  Peel the skins and keep the vaal aside (see pic). 

In a pan heat oil, add the mustard seeds, when the crackle add the asafoetida, curry leaves, onions, green chillies and turmeric.  Saute the onions till light brown.  Then add the vaal, chilly powder, goda masala and kokum, lightly stir, add a cup of water and cook the vaal till done.  This will take about 8 - 10 minutes to cook.  When cooked add the salt and jaggery, cook again for a minute or two till the jaggery melts.  Garnish with coriander leaves and serve it with Jowar Roti.

Labels:  Lentils, Main course, Vegetarian, Kadave Vaal, Maharastrian Cuisine, Maharashtra, Sprouts

Baked Vanilla Yogurt

July 29, 2014

This recipe of baked yogurt  which I had  seen on Television cookery show. It was so simple, that I had to try this out.  It’s just three ingredients, takes barely any prep time and tastes so good.

All you have to do is mix together the yogurt, cream and condensed milk, along with the vanilla, pour the mixture into ramekins, Then, bake on low temperature until it’s just set. The baking time will vary depending on the size of the ramekin and  the yogurt will continue to firm up as it cools.

 I made the baked yogurt for lunch, for hubby dear and decided that I would only taste it. Hubby dear had it for lunch and while he was eating I, tasted it.  There were still two remaining, but after dinner I couldn't resist running to the refrigerator to grab a ramekin. This so creamy, that it actually reminded me of the Chique/ Karvas ( A dessert that is made from the first milk of the cow) my mother used to make. Mighty good dessert!

Yield: 2 small ramekins + 1 large

Ingredients
1/4 Teaspoon Vanilla Essence (Optional)

4oz. Fresh Cream (I used Amul Fresh Cream)
4oz. Condensed Milk, sweetened
6oz. Fresh Yogurt

Method
In a mixing bowl add the yogurt, vanilla essence, cream and finally the condensed milk.and  whisk till there are no lumps in the yogurt and a smooth texture is achieved.
Pour into ramekins and bake at 150 degrees until just set – approx 15 mins. Switch off the oven, and let it cool in the oven. Garnish it with chopped prunes, walnuts, cranberry.
Refrigerate for a few hours, and serve chilled.

Labels: Sweets & Desserts, Healthy, Eggless

Apple Upside Down Cake

July 25, 2014

This cake I prepared for my friend Meena. Sharvan begins tomorrow, she will not eat any non-veg even eggs for this full month untill Ganapati Visarjan. This recipe I prepared many times. I had booked marked this recipe from here . I just made some changes in the original recipe.

Recipe Source : priyaeasyntastyrecipes ( Look here for the original )
Ingredients

2 Cups All purpose flour
1 Cup Sugar - less 1.5 Tablespoons
1/2 Cup Fresh Yogurt
1/2 Cup Butter
2 Nos Eggs
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1/4 Teaspoon Vanilla powder

1/4 Teaspoon Cinnamon powder
3 Nos Red Apples (cored,halved and sliced thickly)
1/4 cup Light brown sugar
50 Grams Butter - Cut into small cubes

1/4 Teaspoon Cinnamon powder

Method

Arrange the sliced apples chunks  in an round baking pan, place the butter over the apples and sprinkle cinnamon powder and the brown sugar over it, keep aside. 

Sift the flour, baking soda, baking powder, vanilla powder and cinnamon powder, keep aside.

Preheat the oven to 180 degrees.

Beat the butter and sugar until creamy, add the eggs one by one to the mixture until well combined.  Add the yogurt, beat everything for few more minutes. Add the sifted flour, mix everything with a spatula until well mixed, do not over mix.

Pour the cake batter to the already prepared pan and bake in middle rack for 30 minutes or until the skewers insert come out clean.

Keep aside and let it cool completely.

Invert the baking pan over a plate and slice the cake. Enjoy with a cup of tea or better still have it with a scoop of ice cream as a dessert.

Labels: Cakes, Apple

Tangy Creamy Sabzi

This sabzi is prepared from all the left ingredients in my fridge. It so happened, as I was checking the vegetable tray, found that a little of all these veggies left. The question that  came to mind that now what do I  make?  Just decided to try this recipe a creation, spur of moment and it turned out superb. This vegetable is on a sweet side so if you want is spicy, adjust the spices to your taste. There is no hard and fast rule that you use these vegetables and  quantity given but I can assure you that this will still taste yummy.  Do give it a try.

Ingredients 

1/4 Cup Rajma soaked and boiled
1/4 Cup Corn kerenels boiled
1 Large Potato boiled and diced
1/4 Okra/Bhendi chopped and fried till lightly crisp
A few Mushroom chopped
1 Tablespoon Oil
Salt to taste
1 Tablespoon Coriander finely chopped 

Grind to a fine paste 

1 Onion lightly fried 
2 Flakes Garlic

3 Kashmiri red chillies
1 Tablespoon Malai or fresh cream

1 Tablesppon chopped raw mango

Method 

In a pan heat oil, add the ground paste and fry well , then add the vegetables and fry well till well coated , add salt to taste and stir well, cover and cook for a few minutes or till the flavors are well incorporated.  Garnish with chopped coriander and serve hot. 

Labels: Vegetables, Main course