11 Aug, 2021
newAdmin0 commentsAugust 11, 2021Biscuits, food, RECIPES

Nan-e Berenji Recipe

Nan-e Berenji Recipe

Nan-e Berenji’s Iranian – Persian Rice Flour cookies, also known as Rice Bread. Sweet and crumbly cookies made with Vijay Rice flour are ideal with a cup of tea!

Servings - 8 (24 cookies)

Preparation Time - 30 Min

Difficulty Level - Easy

Cook Time - 20 Mins

Ingredients

260 gm / 2 cups Vijay Gold Rice Flour
60 ml / ¼ cup Vegetable oil
60 gm / ¼ cup Ghee/butter, softened
75 gm / ¾ cup Sugar, powdered
1 egg yolk
40 ml / 3 tbsp Rose water
1-2 gm / ¼ tsp Mastercook Khas-Khas

Procedure

In a large mixing bowl, whisk together the sugar along with the oil and Ghee/butter.
Once thoroughly combined, whisk in the egg yolk and mix till thoroughly combined.
Now add the rose water and whisk till the mixture is smooth and homogenous.
Add the rice flour in 3 batches, mixing well with a spatula or with your fingertips till the dough comes together and the bowl is clean.
Refrigerate the dough for 15-20 minutes to firm it up and make it easier to shape.
Preheat your oven to 170 C / 325 F / Gas Mark 3
After 15-20 minutes, remove the chilled dough and divide it into 24 equal pieces, weighing about 22-24 gms each.
Lightly press down with the palm of your hand to form a thick round cookie, similar to a nankhatai.
Place on a baking sheet, fairly close together as they wont spread much at all.
After all have been shaped, use a teaspoon and with light pressure, indent the top of the cookies to form a pattern, you can even make a flower or star if you wish.
Put a small pinch of poppy seeds in the center of each cookie
Bake in the preheated oven for 15-20 minutes, or until the cookies are firm to the touch and the bottom is slightly golden.

Tips for Cooking

You can use 100% butter or ghee for this recipe if you wish, the taste will be much richer.
These cookies can be made slightly thinner as well, it will result in a crispy and crunchy cookie.
Do not allow the cookies to brown on top at all, it should be a very light golden on the bottom.

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6 Aug, 2021
newAdmin1 CommentAugust 6, 2021food, RECIPES, Veg Accompaniments

BASBOUSA RECIPE

BASBOUSA RECIPE

A traditional Middle Eastern dessert, this semolina cake is made with Vijay Bansi Sooji & soaked in sugar syrup after baking! A guilty pleasure to be enjoyed on a special occasion.

Servings - 9

Preparation Time -30 Mins

Difficulty Level - Easy

Cook Time - 45 mins

Ingredients

For Basbousa
225 gm / 1&1/3 cup Vijay Gold Bansi Sooji
50 gm Sugar, powdered
30 gm / 2 tbsp Butter, melted
30 gm / 2 tbsp Ghee, melted
50 gm / 4 tbsp Coconut, dessicated
10 ml / ¾ tbsp Rose Water
200 ml / ¾ cup Milk
For Sugar Syrup:
80 gm / 1/3 cup Sugar
90 ml / 1/3 cup Water
For Topping:
9 Almonds, blanched and peeled

Procedure

Preheat your oven to 180 C / 375 F / Gas Mark 4. Grease a 6*6 square pan with ghee and set aside.
In a large mixing bowl, combine the Vijay Gold Bansi Sooji and powdered sugar till well combined.
Add the ghee and mix well using a spatula till the mixture is thoroughly combined.
Now add the Coconut and mix well.
Add the milk and rose water and mix thoroughly to combine, ensure that there are no lumps.
Let the mixture stand for 5-10 minutes for the sooji to absorb the milk slightly.
Mix once again and pour the mixture into your prepared tray. Score the top into 9 even pieces and top each one with a peeled almond.
Bake for 45-50 minutes until the top is golden brown and a toothpick inserted comes out clean.
While the Basbousa is baking, prepare your sugar syrup by dissolving the sugar in the water and boiling the syrup for 3-4 minutes. Allow it to cool completely.
Once your Basbousa is out of the oven, pour all the sugar syrup evenly over the top, it may look like it is too much, but it will all be absorbed. After pouring the syrup, allow it to stand for 30-40 mins before slicing and serving.

Tips for Cooking

If you do not have dessicated coconut, you can use freshly grated coconut as well. Keep in mind that this will contain a little more moisture and the milk will have to be reduced slightly by about 25-30 ml.
The milk can be slightly warm when you add it to the sooji mixture, this allows the sooji to absorb it much quicker and hastens the baking process as well.
Incase your mixture is too dry after adding the milk, add a little more to make it into a thick batter consistency.

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1 Jul, 2021
newAdmin2 CommentsJuly 1, 2021Appetizers, food, RECIPES, Veg Appetizers, Vegan Appetizers

Instant Poha Dhokla

Instant Poha Dhokla

Dhoklas, a vegetarian gourmet delicacy created with a mixture of Vijay Avalakki and Bombay Sooji, are a nutritious and healthy snack that can be cooked fast.

Servings - 4 (9 pieces)

Preparation Time - 30 to 40 Mins

Difficulty Level - Easy

Cook Time - 20 to 30 Mins

Ingredients

For Dhokla :
75 gm / ¾ cup Vijay Gold Thick Avalakki
50 gm / ½ cup Mastercook Bombay Sooji
200 gm / ¾ cup Yogurt
250 ml / 1 cup Water
3 gm / 1 tsp Salt
5 gm / 1.5 tsp Fruit Salt (ENO)
For tempering :
2 gm / 1 tsp Mustard Seeds
10-12 curry leaves
1 green chilli

Procedure

In a blender, grind the Vijay Gold Thick Avalakki into a fine powder. Transfer to a bowl.
Add the Mastercook Bombay Sooji, Yogurt, Salt, and 200 ml / ¾ cup of Water
Mix well and set aside for 15 minutes.
Set up your steamer to heat up.
Grease a 6*6 square pan and set it aside.
After 15 minutes, add the remaining 50ml of water and mix well.
Sprinkle the fruit salt on top and add a splash of water to activate it.
Whisk gently but thoroughly and pour immediately into the prepared pan.
Steam for 20-30 minutes till firm and a knife inserted comes out clean.
As it cools down, prepare the tempering by spluttering the mustard seeds in oil, then add the curry leaves and green chili. Pour this on top of the dhokla, slice and serve.

Tips for Cooking

Have your pan and steamer ready to go before you add the fruit salt, since once it’s added the reaction lasts for a few minutes after which it settles down.

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30 Jun, 2021
newAdmin3 CommentsJune 30, 2021food, RECIPES, Veg Accompaniments

Akki Tari Idli

Akki Tari Idli

Idlis from Vijay Premium Akki tari & Vijay Gold Avalakki are soft & flavorful, they cook instantly in an idli cooker, making them the perfect quick breakfast!

Servings - 15

Preparation Time - 40 Min

Difficulty Level - Easy

Cook Time - 20 Mins

Ingredients

150 gm / 1 cup Vijay Gold Akki Tari
100 gm / 1 cup Vijay Gold Medium Avalakki
250-300 ml Water
250 gm Yogurt
2 gm / 3/4 tsp salt

Procedure

Start by adding around 100 ml of water to the Vijay Gold Medium Avalakki and mixing well to make it wet and soft
Add half the yogurt and mix well. Set aside for 10 minutes.
After 10 minutes, add the remaining yogurt and mix well. Transfer to a blender and blend to a fine smooth paste, adding water only if necessary.
Transfer to a large bowl and add the Vijay Gold Akki Tari, salt and just a splash of water. Stir well to combine. Set aside for 20 minutes.
Set your steamer with water and allow it to come upto temperature. Grease your idli molds or line with cloth.
After 20 minutes, the mixture will be quite thick. Add water a little at a time to make it a thick batter, like an idli batter.
Fill your idli moulds with the batter, almost to the top as it will rise a little and steam for 17-20 minutes, a knife inserted into the idli will come out clean.
Serve hot with ghee and chutney.

Tips for Cooking

The amount of water mentioned is only a guide, you may require more or less water.
If you prepare the idli’s in batches, the batter may thicken once again, just add a splash of water to bring back the consistency that is needed.

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2 Jun, 2021
newAdmin0 commentsJune 2, 2021Breakfast, food, Millet, RECIPES, Veg Breakfast, Vegan Breakfast

Ragi and Poha Pancakes

Ragi and Poha Pancakes

Natural Ragi & Poha pancakes are very healthy & delicious, making them the ideal breakfast for kids, adults. They’re high in fibre, protein that your body need.

Servings - 3 (9 to 10 pancakes)

Preparation Time - 40 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

100 gm / 1 cup Vijay Gold Thick Avalakki Vijay Gold Thick Avalakki
150 gm / 1 cup Vijay Gold Ragi Flour
100 gm / 2 small overripe bananas, mashed.
3 gm / 1 tsp Salt
6 gm / 2 tsp Sugar
1.5 gm / ½ tsp Baking Soda
300-400 ml Water

Procedure

Start by soaking the Vijay Gold Thick Avalakki with about 150 ml water in a large bowl, it should be submerged completely. Set aside for about 30 minutes, the water will soak into the avalakki.
Add the Vijay Gold Ragi Flour, Salt, Sugar and Baking soda, along with the remaining water and mashed banana to the poha.
Whisk well to combine, add more water as required to form a thick dosa-like batter.
Add a small amount of butter or ghee to a hot Tawa.
Pour one ladle of batter into the center and spread it very slightly to form a round pancake.
Cook on medium-low flame for about 3-5 minutes, flipping after the top looks dry and gets a few bubbles.
Remove onto a plate and repeat with the remaining batter.
Serve hot with fresh-cut fruit, maple syrup or honey.

Tips for Cooking

Thick avalakki makes it so that you can get a few pieces of poha throughout the pancake. If you do use medium or thin poha, it might mix well with the batter and become more homogenous.

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15 Feb, 2021
newAdmin0 commentsFebruary 15, 2021Breakfast, RECIPES, Veg Breakfast, Vegan Breakfast

Spinach Idli

Spinach Idli

Servings - 4

Preparation Time - 5 Mins

Difficulty Level - Easy

Cook Time - 15 mins

Ingredients

Idli Batter
2-3 cups Spinach , roughly chopped
1 tsp Red Chilli powder
1/4 tsp pinch garam masala
Salt to taste
Oil to grease
5-6 Cashew nuts, slit (optional)

Procedure

Wash the spinach leaves and boil them in hot water for 3 minutes. When cooled, puree them in a mixer/blender.
Pour a cup of idli batter in a mixing bowl and transfer the spinach puree into the bowl, add salt, red chilli powder, garam masala and mix well with a fork.
Grease the idli moulds in idli steamer using oil, put a spoonful of the batter into idli moulds, add a piece of cashew nut on top of the batter (optional) and steam till the idlis are cooked.
Cool a bit and de-mould the idlis with the help of spoon, or smooth side of a knife.
Serve the idlis with coconut chutney and/or sambar for a nice combination for breakfast.

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newAdmin0 commentsFebruary 3, 2021Breakfast, RECIPES, Veg Appetizers

Jini Dosa

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11 Sep, 2020
newAdmin2 CommentsSeptember 11, 2020Breakfast, RECIPES, Veg Breakfast, Vegan Breakfast

Thandlachi Bhakri

AVALAKKI UNDEE

A Gujarati classic, the khaman dhokla is a savoury besan cake that is steamed to cook. Mildly sweet and tangy, this spongy snack absorbs its flavour from the tempering that is poured over it after steaming.

Servings - 2

Preparation Time - 60 mins

Difficulty Level - MEDIUM

Cook Time - 60 mins

Ingredients

1 cup Vijay foods Rice flour
2 cups water
salt to taste

Procedure

BRING TWO CUPS OF WATER TO A BOIL AND ADD 1 TSP SAT TO IT
IN A LARGE PLATE ADD 1 CUP OF RICE FLOUR AND MAKE A HOLE IN BETWEEN
ADD THE HOT WATER SLOWLY AND COMBINE THE FLOUR TO MAKE A SMOOTH DOUGH
REST FOR 20 MIN
MAKE SMALL PEDAS OF THE DOUGH
ROLL OUT THE PEDAS TO THE SIZE OF YOUR LIKING
COOK IT LIKE HOW YOU WOULD MAKE CHAPATHIS TILL YOU SEE A GOLDEN BROWN COLOR ON EITHER SIDES
ENJOY WITH MUTTON PUDINA CHOPS

Nutrition Facts

Servings: 6
Amount per serving
Calories 146
% Daily Value*
Total Fat 6.4g 8%
Saturated Fat 0.8g 4%
Cholesterol 0mg 0%
Sodium 565mg 25%
Total Carbohydrate 16.9g 6%
Dietary Fiber 3g 11%
Total Sugars 4.2g
Protein 5.6g
Vitamin D 0mcg 0%
Calcium 21mg 2%
Iron 2mg 9%
Potassium 261mg 6%

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11 Sep, 2020
newAdmin0 commentsSeptember 11, 2020Appetizers, Breakfast, RECIPES, Veg Appetizers, Veg Breakfast, Vegan Appetizers, Vegan Breakfast

Avalakki Unde

AVALAKKI UNDEE

A Gujarati classic, the khaman dhokla is a savoury besan cake that is steamed to cook. Mildly sweet and tangy, this spongy snack absorbs its flavour from the tempering that is poured over it after steaming.

Servings - 5

Preparation Time - 5 mins

Difficulty Level - MEDIUM

Cook Time - 10 mins

Ingredients

1 cup Vijay foods POHA
2 TBSP GHEE
DRY FRUITS OF CHOICE
HALF CUP OF SUGAR
1 CUP OF WATER
2 TBSP JAGGERY
1 TBSP CURD

Procedure

DRY ROAST SOME POHA IN A PAN FOR 5 MIN TILL IT GOLDEN BROWN
SAUTE YOUR DRY FRUIT IN 1 TBSP OF GHEE
MAKE A SEMI THICK SUGAR SYRUP WITH 1 SUP OF WATER ,SUGAR AND JAGGERY
AFTER THE ROASTED POHA COOLS DOWN MAKE IT INTO A FINE POWDER
COMBINE ALL THE INGREDIENTS MAKING A SMOOTH MIXTURE FINISH WITH 1 TBSP OF CURD AND 1 TBSP OF GHEE
SHAPE IT INTO SMALL BALLS

Tips for Cooking

Deep Fry the dough to have it crispy
You can store it for 1 week in a air tight jar.

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6 Aug, 2020
newAdmin1 CommentAugust 6, 2020Main Course, Non-Veg Main Course

CHICKEN CREAM DIP

CHICKEN CREAM DIP

A creamy luscious chicken dip, you can enjoy with nachos bread sticks. A perfect accompaniment for an evening party .

Servings - 4

Preparation Time - 10 Min

Difficulty Level - Easy

Cook Time - 10 Mins

Ingredients

vijay foods maida 2 tsp
butter 2 tsp
Milk 1 1/2 cup
Cheese 150 gms
nutmeg powder 1 pinch
2 tsp hot sauce
salt, pepper
mayonnaise 2 tsp
cooked breast meat (boiled)

Procedure

SHRED YOUR BOILED CHICKEN MEAT
MAKE A ROUX WITH BUTTER AND FLOUR AND AND ADD THE MILK TILL IT THICKENS
ADD THE CHEESE AND SEASON WITH SALT PEPPER AND NUTMEG
HEAT IT TILL BECOMES A CHEESY DIP AND ADD THE HOT SAUCE AND ADD THE SHREDDED CHICKEN.
SERVE WITH NACHOS OR BREAD STICKS

Nutrition Facts

Servings: 4
Amount per serving
Calories 133
% Daily Value*
Total Fat 11.4 15%
Saturated Fat 1.8g 7%
Cholesterol 0mg 0%
Sodium 31 mg 1%
Total Carbohydrate 7.7 3.3%
Dietary Fiber 3g 11%
Total Sugars 2.5g
Protein 2.3g
Vitamin D 0mcg 0%
Calcium 75mg 2%
Iron 3mg 9%
Potassium 449mg 6%

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