Author Archives: newAdmin

29 Oct, 2021

newAdmin0 commentsOctober 29, 2021Bread, Breakfast, food, Maida, RECIPES

Sweet Potato Masala Roti

Sweet Potato Masala Roti

These soft roti, or stuffed flatbread, are made with the goodness of sweet potato and Chakki Atta! It’s a tasty way to incorporate sweet potatoes into your diet.

Servings -3 to 4 (10 - 12 roti)

Preparation Time - 40 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

400 gm / 1 large sweet potato

250 gm / 1.5 cups Mastercook Chakki Atta

25 gm / 10-12 sprigs Coriander leaves, finely chopped

7 gm / 1 no Green chilli, finely chopped

2 gm / ½ tsp Ajwain / Carom seeds

5 gm / 1 tsp Salt, or to taste

1 gm / ½ tsp Turmeric

2 gm / ½ Mastercook Saunf / Fennel Seeds

Procedure

Pressure cook or boil the sweet potatoes until tender.

Let cool for a few minutes and transfer to a bowl. Mash using a fork while still hot. Mash well until it is warm to the touch.

Add the Mastercook chakki atta and knead to form a soft dough. When the dough is coming together, add the coriander leaves, green chilli, ajwain, saunf, turmeric and salt.

Keep kneading without adding any water to form a soft dough.

Rest for 10 minutes and portion into balls about 50 – 60 gm each.

Roll into thin roti’s and cook on a tawa until golden and puffy.

Brush with ghee and serve.

Tips for Cooking

Do not add any water to knead the dough. The sweet potato has enough moisture.

The dough has to be kneaded when the sweet potato is warm, otherwise it will not knead properly.

You can add other masala’s like red chilli or garam masala as well.

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25 Oct, 2021

newAdmin0 commentsOctober 25, 2021Dessert, food, RECIPES, Vegan Dessert

Sakkarai Pongal

Sakkarai Pongal

Sweet Pongal is a delectable Sankrathi/Pongal meal made with rice, jaggery, ghee, cardamoms, Dry fruit and nuts. A special traditional dessert from South India.

Servings - 5

Preparation Time - 20 Mins

Difficulty Level - Easy

Cook Time - 1 Hour

Ingredients

100 gm / 1/2 cup Vijay Sona Gold Rice

25 gm / 2 tbsp Moong Dal

125 ml / ½ cup Milk

500 ml / 2 cups Water

200 gm / 1 cup Jaggery

75 ml / 1/3 cup Water

3 no’s Mastercook Cloves

25 gm / 10-12 cashew nuts, broken

10 gm / 10-12 raisins

50 gm / 5 tbsp Ghee

Procedure

Wash the rice with the dal 2-3 times, drain the water and add to a pressure cooker along with the water, milk and 1 tbsp of ghee.

Pressure cook for 6-7 whistles on medium flame. Open and check whether the mixture is mushy. Set aside.

Melt the jaggery with the water and once melted strain the mixture and put the strained syrup back into the pot. Cook this syrup for 7-8 minutes until a 1 string consistency is achieved. If you put the syrup in between your fingers, you can pull 1 string between them. Set aside.

In a Kadai, heat 1 tbsp of the ghee, and the Mastercook Cloves, and roast the cashew nuts till golden brown.

Add the cooked rice and dal and mix well with the ghee.

Now add the jaggery syrup and mix very well to combine thoroughly. Add 1 tbsp of ghee and allow to cook on medium flame for 6-8 minutes.

After 6 minutes, add another tbsp of ghee and mix well.

In a pan, add the final tbsp of ghee and fry the raisins only for a few seconds, and add it to the Pongal to finish.

Switch off the flame and let it cool for 20-30 minutes, then serve.

Tips for Cooking

A dark colored jaggery is ideal for this recipe as it lends a lovely color to the finished dish. But feel free to use a lighter colored jaggery as well, ensure that it is chemical free and as natural as possible. Straining is still recommended for any kind of jaggery.

Incase your syrup thickens before you can add it to the rice, just heat it slightly with a splash of water and it will be easier to add to the rice.

Homemade ghee is best for this dish as the aroma is unparalleled.

Raisins should not be added in the beginning, lightly frying them and adding at the end allows you to retain their texture and sourish taste.

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23 Oct, 2021

newAdmin1 CommentOctober 23, 2021Dessert, food, RECIPES, Vegan Dessert

Shahi Tukda

Shahi Tukda

A Mughlai delicacy composed with fried bread, thickened sweetened milk, saffron, & nuts is called Shahi Tukda. A dessert suited for royalty, as the name implies.

Servings - 5

Preparation Time - 30 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

5 slices Bread, thick cut

Oil/Ghee for Frying

75 gm / 1/3 cup Sugar

100 gm / ½ cup Water

100 gm / ½ cup Water

Rabri, for serving

Assorted chopped nuts, for garnish

Procedure

In a large Kadai or pot, heat the oil till it is about medium hot.

Add the sugar, water and Mastercook Elaichi to a pot and heat till the sugar has dissolved. Boil for 2-3 minutes more till slightly thickened. Cool completely.

Cut the crusts off the bread and cut each slice diagonally into two triangles

Fry the bread in the oil till deep golden brown. Set on a wire rack to drain all the excess oil and pat gently with a paper towel to rid the rest of the oil.

Fry the bread in the oil till deep golden brown. Set on a wire rack to drain all the excess oil and pat gently with a paper towel to rid the rest of the oil.

Dip each bread slice into the sugar syrup and turn a few times to thoroughly soak. Place on a platter and repeat with the rest

Finish with a generous spoon of rabri and chopped nuts.

Tips for Cooking

Ideally, you would want to cut the bread yourself, so you get thicker slices. But if this is not possible, store-bought slices will work fine.

Adding to the first tip, the tastiest shahi tukda would come from baking fresh homemade bread, nothing beats it!

If you notice that the bread is gaining color too quickly, lower the flame or add more slices in so that they take a little time to get color. This ensures that it becomes super crispy.

Be sure to pat the excess oil otherwise the syrup wont soak in.

You can choose to add saffron and some rose water to the syrup.

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22 Oct, 2021

newAdmin1 CommentOctober 22, 2021Dessert, food, RECIPES, Vegan Dessert

Rajasthani Ghevar

Rajasthani Ghevar

Light & crispy deep-fried discs made with Maida are soaked in sugar syrup. The effort is well worth it in the end for this traditional Rajasthani Ghevar dessert

Servings - 10

Preparation Time - 15 Mins

Difficulty Level - Medium

Cook Time - 2 Hours

Ingredients

50 gm / 2.5 tbsp Ghee

150 gm / 1 cup Mastercook Maida

50 ml / ¼ cup Milk

150 ml / ¾ cup Water

150 gm / ¾ cup Sugar

75 ml / 1/3 cup Water

Procedure

In a large bowl, melt the ghee and pour it in. Using a few ice cubes, mix and cream the ghee until it is light and fluffy.

Sift and add the Mastercook Maida and rub it into the ghee until it resembles a sandy texture.

Add the milk and water and mix very well until there are no lumps and a pouring consistency batter has formed.

In a pot, place a round mold, the size of which you desire the Ghevar to be. The oil should be halfway up the height of this mold.

Let it become hot and using a ladle, pour the batter in a thin stream from a height of atleast 7-8 inches above the mold and exactly in the center.

Pour a little and allow it to set and fry, and pour some more. Now take a round wooden handle and create a small hole in the center.

Continue pouring the ghevar batter until it is about ¾-1 inch in height.

Gently coerce it from the sides and allow it to drop down and submerge in the oil.

After it has cooked on top, take it out gently and place on a wire rack to drain.

To prepare the syrup, combine the sugar and water and cook to a 1 string consistency. Spoon the syrup over the ghevars and enjoy as is, or with some malai rabdi and nuts!

Tips for Cooking

This recipe does take some practice and will not be achieved in the first go. Keep trying and you will get it right

The most important thing is patience. Each ghevar takes some time to cook and form properly. If you rush it, the batter will pool on top and then will get ruined.

Draining on a wire rack is important as the oil must drain completely. If you place it on tissues, the oil will not drain completely and they will become soggy.

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21 Oct, 2021

newAdmin1 CommentOctober 21, 2021Appetizers, Breakfast, food, RECIPES

NEAPOLITAN PIZZA

Basic Pizza Dough

Simple and basic, this dough serves as a blank canvas for all your Pizza cravings!

Servings - 3

Preparation Time - 4 Hours

Difficulty Level - Medium

Cook Time - NA

Ingredients

250 gm Mastercook Maida

5 gm Salt

3 gm Yeast

150 ml Water

8 ml Olive Oil

Procedure

Dissolve the yeast in the water and set aside for a few minutes.

In a large mixing bowl, sift together the Mastercook Maida and salt.

Make a well in the center and add the yeast-water mixture slowly, gradually mixing in more flour.

Start kneading the dough till all the flour is hydrated and no dry flour remains.

Continue kneading for 3-4 minutes till it becomes slightly smooth.

Cover and let it rest for 10 minutes. After 10 minutes, add the oil and knead it into the dough until the oil is just incorporated.

Shape into a round ball and place into a lightly greased bowl.

Cover and allow to ferment for 30 minutes. After 30 minutes, lift the corners of the dough to the center, which is called a stretch and fold, this builds strength and allows you to stretch the dough afterwards.

Allow to rise for another hour. Once risen and almost doubled, cut the dough into 3 balls of approx. 140 grams each

Shape into smooth, round balls and place on a plate or tray with a light dusting of semolina, spread apart with a three-finger gap.

Allow to ferment once again for about 1-1.5 hours and its ready to be shaped.

Tips for Cooking

If you live in a hot climate, you may benefit from using room temperature water instead of warm water to make the dough. This ensures that the fermentation is controlled.

This is a time-consuming process and you can do this the previous night until the portioned dough ball step. This tray can then be covered tightly with plastic wrap and placed into the fridge to proof overnight. Be sure to remove it about 30 minutes to an hour before you make the pizza.

140 gm dough balls make a pizza that is 9 inches in diameter, you can vary the weight to make a bigger or smaller pizza.

Tomato Sauce

Perfect for Pasta, Pizza or even a sandwich. This Tomato sauce will surely be your next go-to condiment!

Servings - 1 bowl

Preparation Time - 30 Mins

Difficulty Level - Easy

Cook Time - 1 to 2 Hours

Ingredients

500 gm Tomato Puree

10 gm Finely chopped onion

10 gm finely chopped garlic

15 gm mixed herbs

5 ml Olive Oil

Procedure

Heat a pot on medium flame. Add olive oil.

Once it is warm, add the onion and garlic, saute until they are soft and translucent, do not brown.

Add the herbs and saute for 15-20 seconds to release their aroma.

Add the tomato puree and a little water.

Cook the sauce for about an hour, till it reduces and thickens nicely.

Season with salt, pepper and a little sugar.

Tips for Cooking

You can use storebought puree or make your own by boiling and peeling tomatoes and then blending it in a mixer.

This sauce works great for pasta’s, as a sauce for pizza or a delicious spread for sandwiches.

You can freeze this sauce for upto 6 months in a tightly sealed container.

Neapolitan Style Pizza

Enjoy this yummy Neapolitan Style Italian Pizza in the comfort of your home!

Servings - 2

Preparation Time - 4 to 5 Hours

Difficulty Level - Medium

Cook Time - 6 to 8 Mins

Ingredients

2 pizza dough balls

100 gm Tomato Sauce

5 gm / 1.5 tsp Mastercook elaichi, powdered

160 gm Fresh Mozzarella Cheese

Few Fresh Basil Leaves

Olive oil

Procedure

Preheat your oven as high as it will go, usually home ovens reach around 250-300C/ 500-600F. Place a baking tray inverted in the middle or a third from the top. Allow to preheat for about 30-40 minutes to get super hot.

Once your dough balls are proofed and ready, gently pick it up from your plate and place into a bowl with flour, coat both sides and place on your worksurface.

Gently press down in the center towards the sides, forming a thick crust on the outside.

With your left hand on the dough, gently reach under the dough with your right and stretch the dough, rotating as you go to form a 8-9 inch circle.

Alternatively, you can use a rolling pin. Spread the sauce evenly all over the dough, leaving a border for the crust to rise.

Using a pot lid or an inverted plate, slide the pizza onto the hot baking tray and close the oven door. Allow it to cook for 3-4 minutes, till the crust is lightly golden

Take the pizza out and add the cheese and basil leaves.

Place it back in the oven till the cheese is melted and the crust is golden. Finish with a drizzle of olive oil.

Tips for Cooking

This is the closest way to replicate a fiery hot wood burning oven at home. It will not produce an exact copy but it is great to have at home.

The pizza is cooked in two stages because home ovens cant reach the temperature of a wood burning oven and thus the cheese has a chance to dry out if put all together at the beginning.

If you do not have fresh mozzarella, feel free to use frozen mozzarella. The fresh mozzarella really gives it an authentic flavour and texture.

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22 Sep, 2021

newAdmin2 CommentsSeptember 22, 2021food, RECIPES, Regular Dessert, Vegan Dessert

Chiroti Recipe

Chiroti Recipe

Light and flaky dessert made with semolina and powdered sugar. This authentic & delicious Karnataka special dish is a must-try, best served with badam milk.

Servings - 10

Preparation Time - 1 Hour

Difficulty Level - Medium

Cook Time - 1 Hour

Ingredients

For the Chiroti

260 gm / 2 cups Mastercook Chiroti Sooji

30 gm / 2 tbsp Butter

70-120 ml / 1/3 to ½ cup Water

Maida for Dusting

For the Saati

50 gm / ¼ cup Butter

20 gm / 2 tbsp Vijay Gold Rice Flour

Procedure

In a bowl, add the chiroti sooji and the butter. Using your fingertips rub in the butter to the sooji till a uniform sandy texture is achieved. No large clumps of butter must remain.

Add the water slowly and knead to form a smooth soft dough. The dough should be kneaded quite well for atleast 5-7 minutes.

Set aside the dough for 10 minutes to rest.

Prepare the saati by combining the butter and rice flour. Using your fingers or a whisk, whip the mixture until light and fluffy. Set aside.

Divide the chiroti dough into 5 equal pieces, approximately 80-85 gm each.

Roll each piece into a circle, about 9-11 inches in diameter.

Spread about a tsp of the saati mixture evenly on one piece. Add another layer on top and repeat until all 5 pieces have been layered. Add the final amount of saati on top of the 5th piece.

Heat oil for deep frying on a low flame.

Starting from the end away from you, roll the entire stack into a tight roll.

Cut the roll into 20 equal pieces, about 1 inch each.

Using greased hands, press each piece lightly into a circle, about 4 -5 inches across. Do not apply too much pressure.

Drop the chiroti into the oil and using a ladle, pour oil into the center of the chiroti so that the layers separate and become flaky. The oil should only be medium hot. To know whether the oil is hot enough, the chiroti must stay submerged for a few seconds before floating to the top.

Cook the chiroti by continually pouring oil into the center. After the layers have separated and puffed up, remove to a plate lined with tissue, ensure not to brown the chiroti’s.

Repeat with the remaining pieces, Serve crushed with Badam Milk

Tips for Cooking

The amount of water will vary, always start with little and add more as you go. Do not add all at one go.

The dough must be kneaded quite hard to break down the chiroti sooji and form a soft dough.

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12 Sep, 2021

newAdmin0 commentsSeptember 12, 2021Accompaniments, Appetizers, food, RECIPES

Herb Pesto Rolls

Herb Pesto Rolls

Crispy on the top, soft and chewy on the inside, these aromatic herbal infusion Pesto Rolls made with Master Cook Maida are sure to satisfy your cravings!

Servings - 12 rolls

Preparation Time - 2 Hours

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

500 gm / 3 cups + 2 tbsp Mastercook Maida

7 gm / 1 tsp Salt

6 gm / 2 tsp Yeast

300 ml / 1 ¼ cup Water

1 gm / ¼ tsp Sugar

20 ml / 1.5 tbsp Olive oil

3 gm / 1 tsp Mixed herbs

75 gm / 5 tbsp Herb Pesto

Procedure

In a small bowl, combine the water, yeast and sugar. Set aside to bloom for a few minutes.

In a large mixing bowl, sift together the Mastercook Maida and salt.

Make a well in the centre and add the yeast mixture, slowly combining the flour to form a soft and shaggy mass.

Knead for 2-3 minutes until no dry flour remains.

Let it become hot and using a ladle, pour the batter in a thin stream from a height of atleast 7-8 inches above the mold and exactly in the center.

Add the herbs and mix well into the dough.

Once the dough has come together and is slightly soft, add the olive oil and knead for 4-5 minutes until the oil is fully incorporated and the dough is soft and smooth.

Roll into a ball, cover and proof for 30-45 minutes until the dough doubles in size.

Take the dough out onto a floured surface and roll into an even rectangle roughly measuring 18*12 inches.

Spread the pesto evenly all over, leaving a border of ½ inch on each side and 2 inches on the side furthest from you.

Start rolling the dough from the edge closest to you till you reach the end. Press the edge to seal.

Cut the log into 12 equal pieces, roughly 1.5 inches wide.

Place into a greased tray, spread evenly apart.

Proof for 30-45 minutes until doubled and touching each other. Begin preheating the oven after 20 minutes to 200 C / 400 F / Gas Mark 6.

Bake the rolls for 25-30 minutes till golden and crispy on top. Brush with olive oil after baking and serve warm.

Spread the pesto evenly all over, leaving a border of ½ inch on each side and 2 inches on the side furthest from you.

Tips for Cooking

You can use either a mixture of herbs for your pesto or just a basil pesto but ensure that the herb pesto does contain most of the basil as it is very aromatic and will contribute majorly to the final aroma of the rolls.

Ensure that the pesto you use has less olive oil. Store bought pesto will have a light layer of oil on top to prevent oxidation. Avoid using this oil as it will prevent you from rolling it properly. This pesto oil can be used later to brush onto the rolls once they are baked.

You can add other toppings into the roll as well, like cheese, olives, sundried tomatoes etc. Just ensure that they do not have too much moisture.

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9 Sep, 2021

newAdmin5 CommentsSeptember 9, 2021food, RECIPES, Veg Accompaniments

Assorted Chaturthi Modak

Rawa Modak

These Rawa Modaks, made with perfectly ground MasterCook Rawa, will be adored by all! Stuff them with dry fruits if desired, and they’re ready to eat.

Servings - 5 (10 pcs)

Preparation Time - 1 Hour

Difficulty Level - Easy

Cook Time - 20 Mins

Ingredients

100 gm / ¾ cup Vijay Bombay Sooji

15 gm / 1.5 tbsp Ghee

125 ml / ½ cup Milk or water

50 gm / ¼ cup Sugar

3 gm / 1 tsp Mastercook Elaichi, powdered

Procedure

In a pot, add the ghee and allow it to heat up.

Add the sooji and roast it on a low flame, you do not want the sooji to change color, just the rawness to go away.

After 3-4 minutes, add the Milk or water and stir well. Add the sugar and keep stirring.

Cook this mixture until it thickens and comes together to form a dough.

Once it has come together, take it out on a plate and set aside to cool slightly.

Once cool to the touch, knead the dough for another 3-4 minutes until it becomes smooth.

Prepare the modaks by using a mould.

If you wish you can also stuff the modaks with dry fruits.

Tips for Cooking

Ensure that the measurements are proper to achieve the right consistency.

You may add a little saffron milk to get a bright yellow hue.

This dough can be prepared the previous night and the modaks shaped the next day. You may need to knead it again to achieve the proper texture.

Dry Fruit Modak

This Dry Fruits Modak recipe is ideal for health-conscious individuals because it contains nutritious and tasty chopped nuts, fruits, and other ingredients.

Servings - 10 Pcs

Preparation Time - 1 Hour

Difficulty Level - Easy

Cook Time - 10 Mins

Ingredients

In a blender jar, add the dates and figs along with a splash of water

Blend until a coarse paste is formed.

In a pan, heat ghee until it is warm.

Add the blended dates and figs and stir well until it becomes soft and malleable

Add the chopped dry fruits and stir well to incorporate.

Keep stirring until it comes together

Take it out into a bowl and allow to cool.

Add the choppedOnce cool, use a modak mould to form the modaks.
dry fruits and stir well to incorporate.

Procedure

Heat ghee in a pan and roast the dry fruits and makhana till brown and fragrant. Take out and set aside

To the same pan add the Mastercook Dhania powder and roast till lightly browned and fragrant.

Add the roasted dry fruits and makhana to a blender along with sugar and blend for 1-2 minutes until a fine powder is formed.

Combine this with the roasted dhania powder and set aside.

Tips for Cooking

You can use your choice of dry fruits, and add or omit them in the quantity mentioned in the recipe

You can also use cranberries, prunes etc along with the dates and figs.

This recipe is sweet enough without sugar, however if you do feel the need to add sugar, you can add some while mixing in the chopped nuts.

Mawa Modak

These Mawa Modaks are a treat for anyone with a sweet tooth; they’re simple to make and delicious to eat. Add some dried fruits for some extra nutrition!

Servings - 5 (10 pcs)

Preparation Time - 9 Hours

Difficulty Level - Easy

Cook Time - 20 Mins

Ingredients

250 gm / 1 cup Mawa or Khoya

150 gm / 1 cup Sugar

5 gm / 1.5 tsp Mastercook elaichi, powdered

Procedure

In a pot, preferably nonstick, add the mawa and stir gently till it begins to melt.

Add the sugar and elaichi powder and stir well.

The mixture will now be quite liquid.

Keep stirring for atleast 7-8 minutes until it thickens and comes together.

At this point, your mawa will be a slight offwhite color. You can choose to keep it this way, or cook for an addition 5-7 minutes, till it caramelises and changes color to a caramel brown. Either way is delicious and its your preference.

Once the mawa mixture is cooked to your liking, take it out in a bowl and let it sit for atleast 7-8 hours covered at room temperature.

After 7-8 hours, place about 40 gm of the mixture into a medium size modak mould and press to form the shape, scrape off any excess and set aside

Optionally, you can stuff the modak with chopped dry fruits. Just take a little of the mawa mixture and incorporate it into the dry fruits to help it sit inside the modak properly

Tips for Cooking

Use high quality mawa for this recipe as it contributes a lot to the final flavour of the modak

If you are cooking the mawa mixture till it is only offwhite, then you can add some saffron to give it a light yellow color.

You can also add finely chopped dryfruits to the mixture directly while cooking instead of stuffing it later on.

Panchamrit is typically made from Milk, but since that would ruin the texture of the cream, we have used Khoya instead.

Steamed Modak

Delectable Steamed Modaks with mouthwatering coconut stuffing – no wonder it’s a crowd-pleaser! Ideal for coconut and Modak fans alike.

Servings - 5 (10pcs)

Preparation Time - 2 to 4 Hours

Difficulty Level - Medium

Cook Time - 1 to 2 Hours

Ingredients

For Dough

250 gm / 2 cups Vijay Gold Rice Flour

400 ml / 2 cups Water

3 gm / 1 tsp Salt

5 gm / 1 tsp Ghee

For Filling

150 grams / 2 cups loosely packed grated coconut

75 gm / 1 cup whole jaggery or jaggery powder

3 gm / 1 tsp Mastercook Elaichi, powdered

Procedure

In a pot, heat the water along with the salt and ghee

Once it is boiling, add in all the rice flour at once and mix very well.

Once it is thoroughly mixed, cover with a lid and rest for 5-10 minutes.

Transfer to a bowl, and dipping your hands in water, knead the dough until it is soft and smooth.

Set aside under a damp cloth.

For the filling, saute the coconut with a little ghee until it is slightly dry.

Add the jaggery and elaichi powder and mix well.

Cook for 5-6 minutes or until the mixture is thick and comes together.

Set in a plate to cool.

For large modaks, divide the dough into 10 pieces, for medium size, divide into 15 pieces. Also set your steamer to heat up.

Take each piece and gently flatten it using your hands to form a cup shape.

Pinch the dough at the sides to form pleats.

Add about a tbsp of the filling in the center and gently press the dough together to form the modak shape.

Set aside and prepare the rest.

Steam the large modaks for about 15-20 minutes and the medium modaks for about 10-11 minutes.

Tips for Cooking

The water and rice flour ratio has to be correct to form the right consistency

Knead the dough when it is hot, if it cools down it will be difficult to work with and may not give the desired result. If it is too hot, you may use a cloth to press and knead the dough.

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30 Aug, 2021

newAdmin2 CommentsAugust 30, 2021food, RECIPES, Veg Accompaniments

Makhan Mishri

Makhan Mishri

A Vijay Gold special Poha Recipe for Gokulashtami, Aval Kesari topped with a fluffy buttercream and garnished with Saffron, nuts and rock sugar, or mishri.

Servings - 4

Preparation Time - 2 Hours

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

For the Aval Kesari

75 gm / 3/4th cup Vijay Gold Thick Avalakki

150 ml / 2/3rd cup Water

50 ml / ¼ cup Milk

100 gm / ½ cup Sugar

20 gm / 2 tbsp Ghee

Few strands of Saffron, optional

For the Makhan Mishri (Buttercream)

100 gm / ½ cup Butter, softened

150 gm / 1 ½ cup Powdered sugar

20 ml / 2 tbsp Whipping cream

Procedure

In a pot, add the ghee and let it heat up on medium flame. On the side, heat the milk and water together until boiling.

Once warm, add the Vijay Gold Thick Avalakki and roast on medium low flame until just beginning to brown and become fragrant.

Add all the liquid at one go and mix well to combine.

Turn the flame to low and cover with a lid. Allow to cook for 5-8 minutes, stirring occasionally.

Once all the water has evaporated, add the sugar and mix well to combine.

Cook well until the mixture is thick and the poha is cooked.

Finish with a little more ghee and serve warm or cold. For this recipe, we will serve it cold.

In a mixing bowl, add the softened butter and using a electric whisk, whip on high speed for 4-5 minutes until the butter is pale and fluffy, scrape down the sides as required.

Add the powdered sugar and whipping cream. Start on low speed to prevent the sugar from flying.

Once the sugar is mixed in, increase the speed to high and whip for 3-4 minutes until thickened, and very fluffy

To assemble

Using a round cookie cutter, add about 2 tbsp of the Aval kesari and press lightly to form it into a disc.

Take off the cutter and pipe small stars of the makkhan mishri on top to cover the surface of the kesari.

Garnish with chopped nuts, and rock sugar, or mishri.

Tips for Cooking

You can prepare the components separately a day prior and assemble it the next day to serve.

The Aval Kesari will not be very sweet on its own, as the buttercream is very sweet and will balance out when eaten together.

You can add jaggery as well instead of sugar into the kesari. But note that this wont work for the buttercream

We add whipping cream to stabilise the buttercream, but incase you do not have it, you can make it without the cream, but you may require refrigeration to prevent the buttercream from becoming soft.

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12 Aug, 2021

newAdmin0 commentsAugust 12, 2021Appetizers, Breakfast, RECIPES, Veg Appetizers, Veg Breakfast

Savoury Breakfast Cups

Savoury Breakfast Cups

Poha meets upma with a twist. These on-the-go cups are ideal to use up leftover upma and/or poha without having to re-eat the same dish.

Servings - 8 cups

Preparation Time - 15 mins

Difficulty Level - Easy

Cook Time - 20 mins

Ingredients

1/2 cup Vijay Gold poha, powdered

1/4 cup Master Cook bansi sooji

1 cup yogurt

2 tbsp oil

1 tsp Master Cook cumin seeds

1 tsp Master Cook mustard seeds

5-6 curry leaves

1 tsp ginger paste

1 onion, finely chopped

1 potato, finely chopped

1/4 cup green peas

1 tsp turmeric powder

1 tsp red chilli powder

Salt to taste

Procedure

Preheat oven to 180°C and line muffin tray with liners. Don’t skip liners as this sticks to the pan.

Mix powdered poha, sooji and yogurt together and set aside.

Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves.

When roasted, cook ginger paste, until aromatic and add onions to this. Let brown.

Add potato and peas. Cook completely and add turmeric powder and red chilli powder to this.

Transfer mixture to the poha mix and add salt to taste.

Stir in the eno and immediately portion into muffin pan until filled to the top.

Bake for 15 minutes, let cool for 5 minutes and serve.

Nutrition Facts

Servings: 8
Amount per serving
Calories	121
% Daily Value*
Total Fat 4.3g	6%
Saturated Fat 0.8g	4%
Cholesterol 2mg	1%
Sodium 405mg	18%
Total Carbohydrate 16.1g	6%
Dietary Fiber 1.9g	7%
Total Sugars 5.1g
Protein 4g
Vitamin D 0mcg	0%
Calcium 70mg	5%
Iron 1mg	7%
Potassium 226mg	5%

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