Gujiya (Airfried)

Gujiya / Somasi ( Airfried Recipe)
Gujiya's are one of the most popular dessert recipe of India. Some call it as Somasi, and you can give number of variation's with sweet as well as a savoury recipe.

Today I am sharing a Gujiya with khoa, grated coconut, and nuts filling....as I am going to add my powdered sugar in filling.....so that it remains crisp and can be stored for number of days. You can even deep fry it in medium hot oil. 

Ingredients:

All purpose flour - 150 grms

Ghee / butter - 2 tsp
Chilled water - 1/2 cup (as required)
Filling:
Khoa / Mawa - 50-60 grms
Powdered sugar - 50 grms (1/2 cup)
Cardoman powder - 1 tsp
Grated coconut - 2 tablespoons
Chopped cashew's, raisins and almonds
Ghee - 1 tsp

Oil - 1 tablespoon

Method:

# Knead dough for Gujiya with all purpose flour, ghee and chilled water. It should be smooth and stiff. Let it rest for 15 min.

# Heat a pan, add ghee, khoa and fry till pink in Colour add grated coconut, nuts, powdered sugar and switch off the stove, add cardoman powder, mix well.
# Let it come to room temperature.

# Prepare marble size balls of the dough and roll it.

# Keep the filling on one half and close the other side, by applying water and make impression using fork to get a design. 
#Preheat Airfrier at 180'c for 5 min.

# Place gujiya in Airfryer and fry at 180'c for 10 min... inbetween turn the Gujiya and brush oil to other side also.

# Gujiya's are ready to serve.

* You can even bake them @ 170'c for 12-15 minutes.

Do check in between.

Pl. do try and provide your comments.
Thank you.

Vangi Bath ( Brinjal Rice)

Vangi Bath (Brinjal Rice)
Vangi Bath or Brinjal Rice is one of the most famous recipe of Karnataka's cusine. Very easy and delicious recipe which can be served, during lunch time, or for parties or even can be packed for outdoor or picnic.

Ingredients:

Brinjal - 2 medium size chopped
Onion - 1 medium size
Cooked Raw Rice - 1 cup
Poppy seed - 2 tsp
Cinnamon - 1 inch
Grated coconut - 2 tablespoons
Cardoman - 2-3 nos
Tamarind paste - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Asafatedia - 1/2 tsp
Mustard - 1 tsp
Channa dal - 1/2 tsp
Peanuts - 2 tsp
Curry leaves - few
Oil - 2 tsp
Ghee - 1 tsp
Salt to taste

Method:

# Dry roast poppy seed's, coconut, cinnamon, cardoman, curry leaves and make a powder.

# Heat a pan add ghee and oil together, add peanuts, once roasted, add mustard, Channa dal....when crackle, add onions.

# Once onion turns pinkish in colour, add brinjal and saute well adding turmeric powder, red chilli powder, salt and cook well adding tamarind paste or juice.

# Once oil separates from the sides, switch off the stove.

# In a pan, add cooked rice, brinjal masala, powdered masala and mix well.
Serve with any raita or waffers or papad.
As little jaggery can be added, but I avoided it
Pl. do try and provide your comments.
Thank you!

Strawberry Jam

Strawberry Jam

Ingredients:

Fresh strawberries - 1 cup chopped
Sugar - 3/4 cup
Cornflour - 1 tsp
Method:

# Use microwave safe bowl, add chopped strawberryies, sugar, keep it in microwave high-power for 5 min(Always stir in every 40-50 sec).

# Mix 1 tsp of water with cornflour.
# After 3 min take the jam out, add cornflour mixture and mix well.

# Microwave it for  2 more minutes... take the jam out allow it to cool. It will be thick once it comes to room temperature.

This is ready to serve but I want a smooth texture, so I used mixer jar to blend the jam.

 If you wish you can add lemon juice, while jam comes together.
Store in an airtight container and refrigerate.
Pl. do try and provide your comments.
Thank you!

Hotel Style Sambar With Mini Idlis

Hotel Style Sambar With Mini Idlis
A very easy and  simple Sambar recipe, prepared with authentic hotel style. This recipe can be prepared without sambar powder.

Ingredients:
Vegetables - Shallots (china vengayam), yellow Pumpkin, white pumpkin, drumsticks, tomatoes, carrots, potatoes.

Dry roasted Masala

Dhania- 2 tsp

Chana dal - 1 tsp
Urud dal - 1/2 tsp
Methi seeds - 1/2  tsp
Pepper - 3-4
Red chilli - 7-8
Jeera - 1/2 tsp
Grated coconut - 1/2 cup

Other ingredients:
Toor dhal - 1/2 cup
Tamarind - 1 lemon size
Turmeric powder -, 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves few, asafatedia -1/2 tsp
Chopped coriander leaves
Oil - 2 tsp
Ghee - 2 tsp
Salt to taste
Idli batter

Method:

# Chopped vegetables, should be pressure cooked, with Toor dal adding turmeric powder until it turns soft.

# Dry roast masala's...such as corriander seeds, Channa dal, methi or fenugreek seeds, jeera, grated coconut, red chillis, pepper, urud dal along with shallots or Chinna Vengayam.

# once it comes to room temperature make a fine paste.

# Boil tamarind juice well with salt.

# Once the raw smell of tamarind goes, need to add the masala paste and boil well.

# Add cooked dal and vegetables to the boiling tamarind syrup and masala paste.

# Add Asafoetida to the Sambar.

# Seasoning with mustard seeds, curry leaves, Shallots and pour it in Sambar.

# Prepare mini Idlis.

# In a serving bowl pour sambar, add mini Idlis and a drizzle of ghee... which enhances the taste of hotel sambar.

Pl. do try and provide your comments.

Thank you!