Gulachi Sanjyachya Polya With Whole Wheat Flour#BreadBakers

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing

1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - 
I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough 
Method
In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.
On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt. 
Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely. 
Cool and then knead this well till forms a soft ball and keep aside. 
Divide into 6 equal round balls. 
Let's make dough for the outer covering
Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.
Take one dough ball and flatten it with your finger to make small round dish.  Fill a semolina ball in the center and cover it tightly to make ball. 
Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin. 
Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.  
Here it's perfect.
Heat a griddle/ tawa, when it just warm, place the roti on it
Cook till golden spots are seen on one side and it starts to puff up.
Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown. 
Now drizzle a teaspoon or more of desi ghee, on and around it while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.
Here it's perfectly baked, soft like cotton..lushlushit (लुसलूशीत) !!
                              
Like wise make the rest of the Sanjyachya Ploya!!
Serve hot!! 
We had with a hot cup of tea. 
Labels: 
Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets, Bread Bakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Indian Breads.

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe. 1 Cup = 200 Ml IngredientsFor Stuffing1 Cup fine Semolina1 Teaspoon Desi Ghee¾ cup Grated Jaggery - I used organic Jaggery A Pinch of Salt1½ Cup Water1 Teaspoon Cardamom PowderFor The Outer CoveringA Pinch of Salt 2 Cups Whole Wheat Flour1 Tablespoon OilWa...

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Pesto Pasta Muffins#SundayFunday

Had 2 cups of leftover pesto pasta, made muffins for breakfast the next morning, These are delicious and easy to bake for breakfast and a perfect way to use leftover pasta.
Makes 8 Muffins
Ingredients

2 Cups Leftover Pesto Pasta
2 Eggs
1 Cheese Slice - cut into tiny pieces
1/3 Cup Grated Mozzarella Cheese

Method 
In a bowl beat the eggs lightly, mix rest of the ingredients with a spoon. Pour into slicion molds and bake at 180°C in a preheated oven for 18 - 20 minutes. 
Serve with tomato ketchup. Enjoy!! 
Labels: Mozzarella Cheese,Sunday Funday, Pasta, Pesto Sauce, Muffins, Baked, Breakfast, Sunday Funday
For Sunday Funday we are sharing Muffin Recipes.

Had 2 cups of leftover pesto pasta, made muffins for breakfast the next morning, These are delicious and easy to bake for breakfast and a perfect way to use leftover pasta.Makes 8 MuffinsIngredients 2 Cups Leftover Pesto Pasta 2 Eggs 1 Cheese Slice - cut into tiny pieces 1/3 Cup Grated Mozzarella CheeseMethod In a bowl beat the eggs lightly, mix rest of the ingredients with a spoon. Pour into sl...

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Besan Almond Ladoo#Alphabet Challenge

These ladoo's are my hubby's favorite, he simply loves them. I have already posted a recipe of the these ladoo's , but, this is with almond meal, it has a nutty taste.
Ingredients

¾ Cup Ghee
2 Cups Chickpea Flour/Besan
½ Cup Ground Almonds/Almond meal
½ - ¾ Cup Caster sugar
½ Teaspoon Cardamom powder

Method
Heat the ghee. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smell fragrant, about 10 to 15 minutes. The mixture should be pasty, not powdery. Remove the mixture from the heat and cool slightly. Add the ground almonds, caster sugar and ground cardamom to the pan and mix thoroughly. Taste for sugar, add according to the sweetness you require. While the mixture is warm, shape it into balls.
Store the ladoo's in an airtight container and they can be eaten immediately, but taste better after several hours.
Labels: Almond Meal, Besan, Diwali Faral, Festival Sweets, Maharashtra, Sugar, Ladoo, Alphabet Challenge
Let's take a look at the recipes being shared today with Alphabet "L" 
Karen’s Kitchen Stories: Lychee Martini 
Food Lust People Love: Lobster Butter 
Jolene’s Recipe Journal: Lemon Pudding Cookies
Magical Ingredients: Lentil Lasagna Dip
Mayuri’s Jikoni: Lobia Paneer Salad
A Day in the Life on the Farm: Preserved Lemons
Sneha’s Recipe: Besan Almond Ladoo
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chickpea Salad with Lemony Swiss Chard Pesto
Palatable Pastime: Tahdig Lubia Polo

These ladoo's are my hubby's favorite, he simply loves them. I have already posted a recipe of the these ladoo's , but, this is with almond meal, it has a nutty taste. Ingredients¾ Cup Ghee 2 Cups Chickpea Flour/Besan½ Cup Ground Almonds/Almond meal½ - ¾ Cup Caster sugar½ Teaspoon Cardamom powder MethodHeat the ghee. Stir in the chickpea flour and cook over low heat until the chickpea flour...

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Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are low carb & simply yum... delicious. Try it and you'll love these. 
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients
5 Chicken Drumsticks - These drumstick should be large
For the filling

200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely  
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce 
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method
De bone chicken from the drumsticks like you make for wings
then cut the bone( keep only the bottom part of the bone)
Make a pocket. 
Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them. 
In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well. 
Stuffing is ready.
Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom 
seal them with two tooth picks or stitch them ( I stitched them). 
Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly,  stuffed chicken and saute on high flame for 3 minutes 
turning them till they turn pink to white. 
Add the 1 cup water, tomato puree,  chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked. 
The gravy should be saucy and thick. 
To serve  
Snip of the thread of the drumsticks. Arrange the drumsticks on a platter and pour the sauce over it.
Enjoy!! this is super delicious.
My Notes 
Labels: Chicken, Chicken Drumsticks, Paneer, Ricotta, Stuffed, Tomato, Main course, Side Dish, Sunday Funday, Keto, Low Carb 
    Check other recipes shared for Sunday Funday

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are low carb & simply yum... delicious. Try it and you'll love these. De boning the drumsticks is the only tricky task rest all it so easy to make. Ingredients5 Chicken Drumsticks - These drumstick should be largeFor the fill...

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Indo Chinese Style Chilly Omelette Stir Fry#SundayFunday

This stir fried Chilly Omelette made Indo Chinese Style, is a change from the regular and monotonous omelette.  This is very quick to put up and will go very well with fried rice or as a side dish.
Serves 2 -3 
Ingredients

4 Large Eggs
¼ Teaspoon Pepper powder
¼ Teaspoon Red Chilly Flakes
¼ Teaspoon Salt
1 Tablespoon Oil

For The Sauce
3 Tablespoons Oil
1 Teaspoon Chopped Ginger
1 Teaspoon Chopped Garlic
1 Spring Onion - white & green chopped
1 Small Onion - cut into cubes  
1 Small Capsicum – cut into cubes
2 Tablespoons Red Chilli sauce
1 Tablespoon Light Soy sauce 
1 Tablespoon Tomato Ketchup
1 Teaspoon Vinegar
Method
Beat the eggs in a bowl, add in red chilly, pepper powder and salt to taste. Whisk them.
Heat oil into a hot pan ( used grill pan) on low flame and pour  little of  the egg mixture to make a thin omelette. 
While the omelette is still not cooked completely, roll it gently into then center 
Again pour a little mixture on to the empty side and swirl it to come to the bottom of the fold, again start to roll.
Do this process till all then egg mixture used. Make a thick roll.
Cut it from the center, see the layers!!
Then into cubes. Keep aside.
In another pan heat oil  add chopped ginger and garlic, sauté on high flame for a minute. Now add finely chopped white part of the spring onion. Sauté on high flame.
Add diced  onions and capsicum. Continue to sauté on the high flame. Add  all the  sauces and tomato ketchup ,vinegar and salt to taste and continue sautéing for a minute, Add the  egg pieces into the sauce and mix it so that the y are coated with the  sauce.
Finally add some finely chopped  spring onion green and serve hot.  Enjoy!!
Labels: Egg, Indo Chinese, Omelette, Stir Fry ,Side Dish, Vegetarian, Asian Cuisine, Sunday Funday
For Sunday Funday we are sharing Egg recipes.

This stir fried Chilly Omelette made Indo Chinese Style, is a change from the regular and monotonous omelette.  This is very quick to put up and will go very well with fried rice or as a side dish. Serves 2 -3 Ingredients4 Large Eggs¼ Teaspoon Pepper powder ¼ Teaspoon Red Chilly Flakes ¼ Teaspoon Salt1 Tablespoon OilFor The Sauce 3 Tablespoons Oil1 Teaspoon Chopped Ginger1 Teaspoon Chopped...

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