Buttermilk Semolina Bread

Buttermilk Semolina Bread (Airfried)

Hello Everyone!

This is a simple bread made with semolina, buttermilk, sweetened with jaggery powder. A soft bread with no fuss. Not necessary a bread should be square in shape. This bread is baked in 6×3 round pan. 

This is an Airfried bread recipe but the same bread can be baked in microwave convection mode. I've shared the time and temperature below:

Notes:

* Microwave convection mode to bake this same recipe preheat oven @ 190'c  for 10 minutes.

* Bake @ same temperature for 30-35 minutes.

* If you don't have chiroti rava you can pulse the normal rava in mixie for few minutes...so that you get a fine texture.

Ingredients:

Chiroti rava / fine rava - 250 gms

Buttermilk - 125 ml (1 cup + 2 tablespoons)

Instant active dry yeast - 1 tsp

Oil - 2 tablespoons

Jaggery powder / sugar - 2 tablespoons

Salt - 1 tsp

Method:

# In a mixing bowl add chiroti rava, jaggery powder, instant active yeast, salt, buttermilk, oil and mix well.

# Cover the mixture with cling wrap. Allow it to proof for 1/2 hr - 45 minutes.

# Once it doubles in size.

# The consistency will be like a thick batter. Whisk the batter well. 

# Grease the baking tin with oil. I'm using a 6×3 inches round pan.

#Transfer the batter into greased tin.

# Cover the tin with a lid and allow it to proof for 20-25 minutes / until it reaches the rim of the pan.

# Switch on the Airfrier,  set the temperature @ 180'c for 10 minutes (preheating before you bake)

# Place the baking tin in Airfrier and bake @ same temperature for 20-22 minutes.

# Once baked remove from Airfrier allow it to cool for 10 minutes.

# Demold and allow it to cool down completely on wire rack.

# Slice your bread after 2-3 hrs.

Please do try and provide your comments.

Thank U!

Churma Ladoo

Churma Ladoo

Churma Ladoo is a traditional recipe of Gujrat and Rajasthan. (These states are located in India) We require just three basic ingredients like whole wheat flour, jaggery and oil / ghee.  Churma is a whole wheat flour fried dumplings which is coarsely powdered and added with jaggery, ghee and made ladoos.  I'm happy to share an Airfried Churma Ladoo for Diwali. This is prepared for Ganesh Chaturthi and Diwali as an offering to deity.

https://youtu.be/GJcTlZkdHTM

Ingredients:

Whole wheat flour - 1 cup

Semolina / Sooji - 2 tablespoons

Jaggery powder - 1/2 cup

Poppy seeds - 1/4 cup

Grated coconut - 2 tablespoons

Cardamom powder - 1 tablespoon m

Ghee / clarified butter - 2 tablespoons + 2 tablespoons ( mix with churma mixture while preparing ladoos)

Method:

# Mix whole wheat flour, semolina, melted butter / ghee. Sprinkle water and knead the dough. Do not over knead. Rest the dough for 10 minutes.

# Dry roast poppy seeds and grated coconut seperately.

# Preheat Airfrier at 180'c for 10 minutes.

# Make marble size balls. Shape them oval by pressing with your fingers...as shown in the picture.

# Place the dumplings in airfrier and fry @ 180'c for 20 minutes.

# After 20 minutes turn the dumplings and fry @ 200'c for 15 minutes.

you can see the change in colour.

# Allow it to cool down.

# Use a wooden spoon and break them.

# Put it in mixer jar and make a powder...just without lumps.

# In a plate add churma, jaggery powder, cardomam powder, roasted grated coconut and mix well.

# Heat 2 tablespoons of ghee and pour with churma mixture and mix well.

# Make churma ladoos. Coat them with poppy seeds.

Churma Ladoo are ready for Neivedhya and also to serve.

Do try and provide your comments.

Thank U!

Beetroot Kofta

Beetroot Kofta (Airfried Version)

Kofta is a deep fried recipe... which is served with rice or Indian bread. Today I am sharing a Non-fried kofta which is prepared with beetroot.

Ingredients:

Boiled beetroot - 2 medium size

Boiled Potato                - 1 medium size

Onion                  - 2 medium size

Tomato               - 3 medium size

Gram flour          - 2 tsp

Bread crumbs    - 1/4 cup

Khoa                    - 2tablespoons

Jeera                   - 2 tsp

Ginger                 - 1 inch

Turmeric powder- 1/4 tsp

Red chilli powder - 1/2 tsp

Garam masala powder - 1 tsp

Dhania / corridor powder - 1 tsp

Oil                                    - 1 tablespoon

Salt to taste

Coriander leaves to garnish

Salt to taste

Method:

# Pressure cook beetroot and potato.

# Mash boiled beetroot and potato together. Add gram flour / besan, turmeric powder, red chilli powder, garam masala, salt, dhania / cumin powder and mix well...add some bread crumbs and make balls.

# Coat the balls with bread crumbs.

# Preheat Airfrier @ 200'c for 5-7  minutes.

# Fry the kofta in Airfrier @ 200'c for 20 minutes. Inbetween check.

# Chop onion and tomatoes, ginger and saute in little oil. ( make a fine paste)

# For gravy heat a pan add oil, add jeera / cumin, onion tomato paste with salt, red chilli powder, garam masala, turmeric, dhania powder and saute well. Add khoa / Mawa with little water...let it boil well. Once it comes to gravy consistency add coriander leaves and switch off your stove.

# Add Airfried Kofta with gravy... garnish with chopped coriander leaves and serve.

* You can add the dry masalas according to your taste. 

Please do try and provide your comments.

Thank you!

Rice Cutlet

Rice Cutlet

Rice Cutlets are easy and simple to make for evening snacks. Mix rice, pasta add some seasoning, coat with bread crumbs and fry them. I always use my Airfrier to fry cutlets... but you can shallow fry or deep fry these cutlets.

This is one of my hit recipe during tea-time....you can use any type of pasta with red sauce or white sauce... today I am using elbow pasta with white sauce.

You can use fresh cooked rice and pasta while preparing this recipe.

Ingredients:

Leftover rice - 1 cup

Leftover Pasta - 1 cup

Bread crumbs - 1/2 cup

Chilli flakes - 1 tsp

Oregano seasoning - 1 tsp

Oil - 2 tsp

Salt to taste.

Method:

# In a mixing bowl add leftover rice, pasta, chilli flakes, oregano seasoning and mix well.

# Shape the cutlets and coat with bread crumbs.

# Preheat Airfrier @ 180'c for 5 minutes.

# Place the Cutlets in Airfrier and fry @200'c for 20 minutes. Inbetween we need to brush oil.

# Once cutlets are done serve with ketchup or chutney.

Please do try and provide your comments.

Thank you!

Peanut Podi / Verkadalai Podi (Peanut Chutney Powder)

Peanut Podi / Verkadalai Podi ( peanut chutney powder)

A simple and easy Peanut chutney podi / Verkadalai podi which is served with dosa, idli or even with steamed rice. Today I'm sharing my version of preparing peanut podi..... In this recipe the ingredients are dry roasted on medium flame one after another in  gas stove...but I have roasted it in Airfrier.(as in Airfrier everything gets roasted evenly)

Ingredients:
Peanuts - 1 cup
Coriander / dhania seeds - 2 tsp
Cumin / jeera - 1 tsp
Channa dal - 1 tablespoon (optimal)
Red chilli - 8-9 number
Asafatedia - 1/4 tsp
Salt to taste

Method:
# Take peanuts and put it in Airfrier basket and fry @ 170'c for 10 min.

# Allow it to cool and remove the skin from peanuts.

# Add channa dal and fry for just 3 min in Airfrier @ 170'c. Add cumin seeds, coriander seeds, red chillies and fry @ same temperature for another 2-3 minutes.

# Remove from Airfrier and allow it to cool.

# In a mixer jar add all roasted ingredients with salt and asafatedia (without peanuts) and make a coarse powder....now add roasted peanuts and make a coarse powder.

Store this in an airtight container for a month or can refrigerate for 2-3 months.

Please do try and provide your comments.

Thank you!