Curd Rice / Thayir Sadam

Curd Rice / Thayir Sadam

Hello Everyone!

Curd Rice / Thayir Sadam is an authentic South Indian delicacy.  This is a simple, easy recipe which can be offered as a Neivedayam during Navratri. 

Ingredients:

Raw rice - 1 cup

Milk - 1 cup

Water - 3/4 cup

Fresh Curd - 1/2 cup

Asafatedia - a pinch

Curry leaves and Corriader leaves - few

Salt - to taste

For Seasoning:

Mustard seeds - 1 tsp

Channa dal - 1/2 tsp

Green chillies - 1 chopped

Ginger - 1/2 inch finely chopped

Oil - 1 tsp

Curry leaves - few

Method:

# Wash rice add water + milk and pressure cook for 3 whistle.

# Mash the cooked rice allow it to cool down. Add 1/4 cup of milk, salt mix well.

# For tempering heat a pan add oil, add mustard let it splutter well, then add channa dal let it slightly change colour, add  green chillies, ginger, curry leaves, asafoetida. Switch off the flame and pour the seasoning in the cooked rice mixture. Add chopped coriander leaves and curry leaves.

# Add curd mix well.

Serve with pickle.

Please do try and provide your comments.

Thank U!

Pav Buns (water roux method)

Pav Buns (water roux method)

Pav Buns are delicious when served with bhaaji or potato curry. These are made with whole wheat flour and sweetner used to make buns are jaggery powder with roux method / tangzhong method which gives a super soft texture.

Water roux method is a combination of water and flour which is cooked to form a custard. The custard is used in making buns, bread etc.

Ingredients:

To make custard:

Whole Wheat flour - 1.5 tablespoons

Water - 1/4 cup ( slightly 1 tablespoon more)

Pav Buns:

Whole Wheat flour -250 gms / 2 cups approx

Instant active dry yeast - 1.5 tsp

Jaggery powder - 1 tablespoon

Oil - 2 tablespoons

Salt - 1.5 tsp

Milk powder - 2 tablespoons

Milk - 1 tsp (brush before you bake)

Butter - 1 tsp (apply after you bake)

Water - 1/2 cup + as required.

Method:

# To make water roux method mix flour + water without lumps, cook on medium flame until it becomes a smooth custard. Cover with cling wrap. Allow it to cool down completely.

# Mix whole wheat flour, yeast, milk powder, jaggery powder, salt, wheat custard.

# Add water 1/4 cup and start kneading. It will be sticky in texture add 1 tsp of oil in intervals and sprinkle water as required.

# It takes 15-17 minutes to make a smooth, elastic dough.

# Apply oil and place the dough in well greased bowl for proofing. It takes 45 minutes-1 hr.

# Once dough doubles in size punch down remove excess air add 1 tsp of oil and knead for 2-3 minutes.

# Grease the baking tin. Divide the dough in balls and place in the baking tin with a gap as the dough expands / 2nd proofing. (Baking tin size 8×3). Cover it for proofing for 20-25 minutes.

# Preheat microwave convection oven@190'c.

# Apply milk wash and bake @ same temperature for 20-22 minutes.

# Once baked well apply butter. Allow it to cool for some time and demold. Allow it to cool down completely on wire rack.

Whole Wheat Pav Buns are ready to serve.

Please do try and provide your comments.

Whole Wheat Bread (Water Roux Method)

Whole Wheat Bread (Water Roux Method)

Good Morning!

Baked a whole wheat bread with water roux method / Tangzhong Method. This method gives a soft, crumb texture to the bread. 

In this method make a smooth custard with water and wheat flour. 1 part wheat flour + 5 parts of water...you may use half water + half milk.

Bread tin size 7×3.

Ingredients:

Whole Wheat flour - 200 gms

Instant active dry yeast - 1 tsp

Jaggery powder - 1 tablespoon

Salt - 1 tsp

Oil - 1 tablespoon

Milk - 1/4 cup

Milk + jaggery powder - 1 tsp (brush before baking the bread)

Butter - 1 tsp

Water - 1/2 cup / as required

To make Water Roux

Whole Wheat flour - 1.5 tablespoons

Water - 1/4 cup

Method:

# To make custard with roux method add water and flour without lumps. Cook on a medium flame to form custard. Cling wrap to avoid drying up. 

# Mix whole wheat flour, jaggery powder, yeast, salt, custard (water roux), milk.

# Make a smooth dough by adding little water and oil. 

# Cover it in well greased bowl. It will take 45 minutes - 1 hr to proof. 

# Once it doubles in size remove the bubbles and punch down for 2-3 minutes.

# Grease the baking tin well.

# Give a log shape to the dough. Place the log into the bread tin. Allow it to proof well/ until it reaches the rim of the pan. Cover the pan.

# 10 minutes before it reaches the rim of the baking tin preheat the convention oven @ 190'c.

# Brush milk+ jaggery powder to the bread. Bake at same temperature for 30-35 minutes.

# Once baked apply butter.

# After 10-12 minutes loosen the sides of baking tin and demold the bread on a wire rack.

# Allow it to cool down completely.

# It takes 3-4 hrs. Slice the bread and enjoy.

Please do try and provide your comments.

Thank U!

Kofta (Airfried Version)

Kofta (Airfried Version)

Kofta's are fried vegetable dumping / stuffed dumping's which are served with creamy malai / tomato gravy. A delicious recipe when served with any Indian bread, rice or pulav. 

This is an Airfried recipe with zero oil to fry koftas...yes used 2 tsp of oil to make tomato gravy to serve koftas.

Ingredients to make Kofta:

Palak leaves - 1/2 bunch

Fenugreek leaves - 1/4 bunch

Mawa - 2 tablespoons

Rava / semolina - 1 tablespoon

Gram flour - 3 tablespoons

Red chilli powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/4 tsp

Water - 2 tablespoons / as required

Salt to taste

Tomato gravy:

Onion - 2 medium size

Tomatoes - 3 nos

Ginger - 1 inch

Oil - 2 tsp

Jeera - 1 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/4 tsp

Jeera powder - 1/2 tsp

Corriader powder - 1 tsp

Garam masala - 1 tsp

Salt to taste

Corriader leaves for garnish

Method:

# Wash and chop palak, fenugreek leaves.

# Mix palak, fenugreek leaves, rava, gram flour, all dry masalas, Mawa, sprinkle little water and make a soft dough.

# Make small marble size balls and Airfry @200'c for 15-17 minutes. Inbetween just check.

# To make gravy...make a fine paste of onion and ginger. 

# Make tomato puree.

# Heat oil in a pan, add jeera let it splutter add onion paste saute well add tomato puree, all dry masala's with 1/4 cup of water and boil on medium flame until the raw smell goes and the gravy becomes little thick.

# You may add water according to the consistency... add Airfried palak koftas and switch off the flame. Garnish with coriander leaves and serve.

Please do try and provide your comments.

Thank U!

Therattipal / Microwave Palkova

Therattipal / Microwave Palkova

Hello Everyone!

Tomorrow is Krishna Janmashtami. How about a quick, easy, simple Therattipal / Palkova made in Microwave. You need three ingredients and 4-5 minutes altogether. Microwave temperature may vary.

Ingredients:

Condensed milk - 4oo gms

Fresh curd - 1 tablespoon

Ghee - 1 tsp 

Method:

# Take micro safe bowl add condensed milk, fresh curd mix well. Microwave for 1 minute.

# Stir well. It will be slightly watery. 

# Microwave for 20 second's for 3 times. 

# In every 20 second's you have to take it out and stir well.

# Add 1 tsp of Ghee mix well and microwave for40 seconds.

# Take it out stir well and allow it to cool down completely.

Therattipal is ready to serve.

Please do try and provide your comments.

Thank U!

Mawa Kachori

Mawa Kachori

Mawa Kachori is a crispy, flaky pastry sheet stuffed with mawa / milk solid and deep fried and soaked in sugar syrup. 

I'm sharing an Airfried version of Mawa Kachori. This is super delicious and easy to make. I've used whole wheat flour to make Kachori's... you may use all puporse flour/ maida.

Ingredients:

Wheat flour - 1 cup

Rava / semolina -1 tablespoon

Salt - 1/4 tsp

Ghee / butter - 1 tablespoon

Oil - 1 tablespoon (brush while Airfrying)

Chilled water - as required to knead the dough

For filling:

Mawa - 1 cup

Powdered sugar - 1.5 tablespoons

Cardamom powder- 1 tsp

Chopped nuts- 1 tablespoon

For Sugar Syrup:

Sugar - 1 cup

Water- 1 cup

Cardamom powder- 1 tsp

Method:

# Slightly warm Mawa add powdered sugar, chopped nuts, cardamom powder mix well.

# Make sugar syrup by boiling water and sugar to 1 string consistency, add cardamom powder and switch off the flame.

# Mix whole wheat flour rava, salt, ghee to bread crumbs consistency.

# Sprinkle chilled water and knead a soft dough.

# Rest the dough for 10-15 minutes.

# Make small portions of the dough. Roll the dough, keep the Mawa filling. Bring edges together and again roll to a small poori.

# Airfry the Kachori's @180'c for 15 minutes.

#Inbetween brush oil and fry well..

# Dip the Airfried Mawa Kachori is warm sugar syrup for 2-3 minutes.

# Remove from sugar syrup, allow it to cool on wire rack.

# Sprinkle chopped nuts and serve.

Please do try and provide your comments.

Thank U!

Tricolor Whole Wheat Bread

Tricolor Whole Wheat Bread

Good morning!

Happy Independence Day!

Today Happy to share a tricolour Whole Wheat Bread with zero artificial colours.  I've used jaggery powder in this recipe. 

Ingredients:

Whole wheat flour - 210 gms

Jaggery powder - 1 tablespoon

Instant active dry yeast - 1 tsp

Milk powder - 2 tablespoons

Salt - 1.5 tsp

Oil - 3 tablespoons

Water - 60ml / as required

Milk - 1 tsp to brush before baking 

Spinach puree - 1/4cup

Tomato puree - 1/4cup

Red chilli powder - 1/2 tsp

Method:

# Mix whole wheat flour, milk powder, yeast, jaggery powder, salt.

# Divide the mixed flour in three parts.

# In white part sprinkle water and knead a soft dough by adding 1 tablespoon of oil in every 2-3 minutes. It takes 12-15 minutes to knead the dough.

# To knead spinach dough add spinach puree with whole wheat mixture...add 1 tablespoon of oil in every 2 minutes and knead a soft dough. It takes 10 minutes to get a soft elastic dough.

# For orange colour add tomato puree, red chilli powder, to the whole wheat bread mixture and knead the dough. Add oil in every 2 minutes while kneading. 

# Apply oil and rest the dough for 1 hr. 

# Once it doubles in size punch down... remove excess air and knead for 2 minutes.

# Grease baking tin with oil.(baking tin size 7×3)

# Roll each dough to rectangular shape.

Place one above another and roll to a log shape. Pinch well.

# Place the log in bread tin. Allow it to proof well for 20-25 minutes.

# Preheat microwave convection mode @ 180'c.

# Brush milk before you bake.

# Bake at same temperature for 30 minutes.

Once baked allow it to cool on wire rack.

# Slice the bread after 3-4 hrs.

Please do try and provide your comments.

Thank U!