30 Aug, 2021

newAdmin2 CommentsAugust 30, 2021food, RECIPES, Veg Accompaniments

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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Ashwin kumar1 CommentAugust 24, 2021Accompaniments, food, RECIPES

[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ desktop_display=”display-block” pofo_title_element_tag=”h2″ pofo_heading=”Kanda Poha Recipe” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px”]

Maharashtrian cuisine, a mouthwatering breakfast and snack that is quick & easy, a popular dish in Mumbai’s streets, enjoy this simple dish at home with Vijay Avalakki.

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[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_font_weight=”300″ pofo_title_element_tag=”h2″ pofo_heading=”Ingredients” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px”][pofo_lists pofo_list_style=”list-style-2″ pofo_list_preview_image=”list-style-2″ pofo_list_values=”%5B%7B%7D%2C%7B%22pofo_list_value%22%3A%22150%20gm%20%2F%201%20cup%20%20%20%3Ca%20href%3D%5C%22https%3A%2F%2Fwww.bigbasket.com%2Fpd%2F40216185%2Fvijay-medium-poha-500-g%2F%5C%22%3EVijay%20Gold%20Medium%20Avalakki%20%3C%2Fa%3E%22%7D%2C%7B%22pofo_list_value%22%3A%22100%20gm%20%2F%201%20large%20onion%2C%20diced%22%7D%2C%7B%22pofo_list_value%22%3A%222%20gm%20%2F%201%20tsp%20Mustard%20seeds%22%7D%2C%7B%22pofo_list_value%22%3A%2210-15%20curry%20leaves%22%7D%2C%7B%22pofo_list_value%22%3A%221%20gm%20%2F%20%C2%BD%20tsp%20Turmeric%20powder%22%7D%2C%7B%22pofo_list_value%22%3A%224%20gm%20%2F%201%20tsp%20Sugar%22%7D%2C%7B%22pofo_list_value%22%3A%2210%20ml%20%20%2F%20%C2%BD%20lemon%20Juiced%22%7D%2C%7B%22pofo_list_value%22%3A%22Salt%20to%20taste%22%7D%2C%7B%22pofo_list_value%22%3A%22Chopped%20Coriander%20for%20garnish%22%7D%2C%7B%7D%5D” pofo_text_color=”#0a0a0a” pofo_border_color=”rgba(0,0,0,0.01)” class=”hw-make” pofo_link_color=”#000000″]

[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_font_weight=”300″ pofo_title_element_tag=”h2″ pofo_title_font_size=”45px” pofo_heading=”Procedure”][pofo_lists pofo_list_style=”list-style-2″ pofo_list_preview_image=”list-style-2″ pofo_list_values=”%5B%7B%7D%2C%7B%22pofo_list_value%22%3A%22In%20a%20large%20colander%2C%20add%20the%20Vijay%20Gold%20Medium%20Avalakki%20and%20sprinkle%20a%20little%20water%20on%20it%2C%20mix%20well%20and%20ensure%20that%20all%20the%20Avalakki%20is%20hydrated%20well.%20Set%20aside.%20%22%7D%2C%7B%22pofo_list_value%22%3A%22In%20a%20Kadai%2C%20heat%20oil%20and%20add%20the%20mustard%20seeds.%20Once%20spluttered%2C%20add%20the%20curry%20leaves%20and%20saute%20for%20a%20few%20seconds.%20%22%7D%2C%7B%22pofo_list_value%22%3A%22Add%20the%20Onions%20and%20saute%20until%20translucent.%20Do%20not%20brown.%20%22%7D%2C%7B%22pofo_list_value%22%3A%22Add%20the%20salt%2C%20sugar%20and%20turmeric%20powder%2C%20stir%20well.%20%22%7D%2C%7B%22pofo_list_value%22%3A%22Add%20the%20avalakki%20and%20mix%20until%20all%20the%20poha%20has%20turned%20a%20golden%20color%20evenly.%20%22%7D%2C%7B%22pofo_list_value%22%3A%22Switch%20off%20the%20flame%20and%20add%20the%20lime%20juice.%20%22%7D%2C%7B%22pofo_list_value%22%3A%22Garnish%20with%20coriander%20leaves%20and%20serve%20hot.%22%7D%2C%7B%7D%5D” pofo_text_color=”#0a0a0a” pofo_border_color=”rgba(0,0,0,0.01)” class=”hw-make”]

[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_element_tag=”h2″ pofo_heading=”Tips for Cooking” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px”]

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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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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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Chicken and Cashew Stir Fry

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A classic dish with chicken pieces tossed in a soy-based sauce, olive oil, and roasted cashews, the ideal side dish to a plate of Fried rice or Noodles!

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For the Marination

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For the Sauce

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[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_font_weight=”300″ pofo_title_element_tag=”h2″ pofo_title_font_size=”45px” pofo_heading=”Procedure”][pofo_lists pofo_list_style=”list-style-2″ pofo_list_preview_image=”list-style-2″ pofo_list_values=”%5B%7B%7D%2C%7B%22pofo_list_value%22%3A%22Start%20by%20marinating%20the%20chicken%2C%20mix%20well%20and%20place%20in%20the%20refrigerator%20for%2010-15%20minutes.%20%22%7D%2C%7B%22pofo_list_value%22%3A%22Heat%20oil%20for%20deep%20frying%20in%20a%20Kadai%20or%20deep%20pan.%22%7D%2C%7B%22pofo_list_value%22%3A%22Take%20out%20the%20chicken%20and%20add%20a%20splash%20of%20water%20to%20create%20a%20light%20batter%2C%20you%20do%20not%20want%20to%20have%20a%20flowing%20batter%20on%20the%20chicken%2C%20just%20a%20light%20coating.%22%7D%2C%7B%22pofo_list_value%22%3A%22Once%20the%20oil%20is%20medium%20hot%2C%20fry%20the%20chicken%20in%20batches%20until%20light%20golden.%20Set%20aside%20to%20drain.%20%22%7D%2C%7B%22pofo_list_value%22%3A%22Once%20all%20the%20chicken%20has%20been%20fried%2C%20heat%20the%20oil%20until%20it%20is%20quite%20hot%20and%20refry%20the%20chicken%20pieces%20until%20golden%20brown%20and%20crispy.%20Set%20aside%20to%20drain%20on%20paper%20towels.%22%7D%2C%7B%22pofo_list_value%22%3A%22In%20a%20wok%2C%20add%20a%20tsp%20of%20oil%20and%20allow%20it%20to%20become%20hot.%20Add%20the%20diced%20onion%20and%20toss%20for%20about%2030%20seconds%20to%20lightly%20cook.%20Remove%20from%20the%20heat%20and%20set%20aside.%22%7D%2C%7B%22pofo_list_value%22%3A%22In%20the%20same%20wok%2C%20heat%20oil%20and%20add%20the%20garlic%2C%20ginger%20and%20green%20chilli.%20Saut%C3%A9%20for%20a%20minute%20or%20two%20and%20then%20add%20the%20spring%20onion%20bulbs%20and%20saut%C3%A9%20on%20high%20heat%20till%20it%20is%20soft%2C%20and%20the%20raw%20smell%20has%20dissipated%22%7D%2C%7B%22pofo_list_value%22%3A%22Add%20the%20soy%
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[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_element_tag=”h2″ pofo_heading=”Tips for Cooking” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px”]

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[pofo_section_heading pofo_heading_type=”heading-style5″ heading_preview_image=”heading-style5″ pofo_title_element_tag=”h2″ pofo_heading=”Related Recipes” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px” pofo_title_line_height=”45px”]

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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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