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Anjeer & Khajur Rolls…A sweet which is a treat not only to the taste buds but also to the eyes.

December is indeed a special month for me as there is my marriage anniversary as well as my elder son’s birthday. And in addition, the weather is just awesome. There is a nip in the air, festivity in the environment and liveliness all around. Malls and other marketplaces are beautifully set up and are decked up with Christmas goodies. All over the city, fares and carnivals are put up. It is, in fact, one of the best months to hang around, to celebrate and to have fun and frolic.

At this time of the year, on my anniversary, that is today, since I am not in the city, so instead of baking a cake, I decided to make this special sweet. It is special for us as both I and my hubby loves it. It is one of my favourite sweets and my hubby too can have it free of guilt as it doesn’t have any refined sugar or fat.

Anjeer & Khajur Roll is nothing but a bundle of dry fruits beautifully rolled up in the form of a sweet. Nothing is fixed, you add whatever you like and in whatever ratio you prefer. A very forgiving recipe where nothing can go wrong.

This sweet is excellent for all. If you are a diabetic but have a sweet tooth then this is best for you. Of course, it has Dates which are high in calories but you can reduce the quantity of Dates and then have in moderation. At least better than other sweets.

Also, it is good for nursing mothers. Recently, My sister in law was Blessed with a baby girl. Normally, in our families, lactating mothers take a heavy dose of homemade laddoos made of wheat flour, edible gum and dried fruits. This is also necessary to make up for the weakness built up during childbirth.  But she didn’t want to have these heavy-duty laddoos. so, when made these Dates and Figs rolls for her in the form of laddoos she was more than happy. She got what she wanted.

Nuts give us the required warmth in winters but feeding these nuts to your children makes you go nut. It is no less than a Herculean’s task. In that case, turn these rolls into Energy bars and give them for school or as an after-school snack. They will just love it.

So, with such versatile ways to use this sweet, I am literally all gaga for it. I just can’t stop raving about it. And the icing on the cake is that it is the simplest sweet to make. Just 5 minutes of cooking (can make without cooking also) and you have the tastiest sweet.

So, full Brownie points for this amazing sweet which has all the following attributes:

  • No Refined/Brown/Cane/Coconut Sugar
  • No Clarified butter/ Ghee/Oil
  • 5 minutes of cooking
  • Good for Diabetics
  • Good for Nursing Mothers
  • Anytime Snack
  • Good for Children
  • Good for Anaemic and with Blood disorders
  • Provides required warmth in winters
  • Easiest to make
  • Flexible ingredients

Do I need to say anything more about this beauty?

I have already shared my No-bake Energy Bar with you. It’s more or less the same recipe with the difference that it has more of figs and has just 5 minutes of cooking. Why cooking this time? You will see it later here.

Benefits of Dates and Figs are well known to everybody so I won’t take more of your time and come straight away to the recipe now. Though I am sharing the recipe but everything here can be adjusted as per your taste and liking. Nothing is fixed. So, this is more like sharing the method with you all. I have roasted the nuts here as it augments the taste. I used my airfryer for roasting these hence no clarified butter was required and was done in a jiffy. You can roast them in airfryer or oven or on the gas stove, whatever suits you the best. Can use without roasting also.

When I made these for my sister in law, I even used Foxtail (Makhana) in it as she doesn’t like cashews. So, even that can be added.

I added mixed seeds in this, like melon seeds, sunflower seeds, pumpkin seeds. You can add sesame seeds also.

As this sweet is all dry fruits then why did I cook it? Figs are very hard and it is not easy to grind them. So, soak these in water for an hour or so, they soften up and then put them in the food processor. Now, to get rid of this water and to increase its shelf life the grounded figs were sauteed for a while. That’s it. No other specific reason.

Okay, no more writing, just the recipe now…

And, if you like this recipe and try it out then let me know. Do share your feedback as it fuels my enthusiasm to post more good content. If you make it and post it on Instagram then don’t forget to tag me #samirasrecipediary. I would love to see it there. And if want to save it for future then Pin it.

Other healthy, without sugar sweets which you may like, are:

Energy Bar

Besan Laddo in Microwave

Eggless Waffles With Jaggery

Coconut Laddoo Without Condensed Milk

You may join me on my Facebook Page for the latest  recipes coming in.

Detailed Recipe With Step By Step Pics

Soak figs in water for an hour or so. Remove from the water, squeeze out all extra water and pat them dry.

In the meantime, roast nuts and seeds. I roasted them in the airfryer so no oil/ghee was required. Let them cool down. Once cool, then chop them into small pieces.

Put soaked and squeezed figs and pitted dates in the food processor.

Run the food processor for about 30 seconds, stopping after every 10 seconds. Better to do it on pulse mode. This is because we need a coarse mix and not paste-like. In the absence of food processor, grind it in the grinder but use pulse mode.

Heat a non-stick pan, put the Dates-Figs mix and saute it for about 5 minutes, stirring constantly, so that extra water, if any evaporates. Also, the mix loosens up due to heat and it becomes easy to mix dried fruits in it.

Switch off the flame, add chopped nuts and seeds (except Poppy seeds). Mix everything and let it cool a little.

When the mix is still warm, form laddoos.

Or, divide it into 2 or 3 parts. Make a ball and turn it into a cylindrical shape (roll) by rolling on your work surface.

Spread some roasted poppy seeds on the work surface and roll the log over it so that Poppy seeds sticks all over it.

Wrap this roll in aluminium foil and keep it in the refrigerator at least for an hour (you can keep it longer also). Doing this makes the rolls firm and easier to cut into roundels.

Take it out, cut roundels and your Anjeer and khajur (dates and figs) rolls are ready.

Store them or Gift it or bite it.

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Quinoa Salad

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December has just started and the chill is setting in. Though the days are still warm but mornings and evenings are pretty cold asking for something warm and cosy. Hot soups are a great reliever and are looked forward to. At the same time, salads and that too, in the evening, are just not wanted. You may have an ice cream but not salad.

This is what happened last evening when my hubby came back from work. I asked him if I could serve him some salad and giving me weird looks, he straight away refused and demanded to have something hot only. And when I offered him a warm salad, he was amused and confused at the same time. Had a lot of questions about the salad but instead of answering any of those I just served him that salad and requested him to first devour it. He really liked it with the first bite only.

So, what was it actually? it was salad only. But unlike salads which are kept in the refrigerator, it was literally warm. I heated it before serving and thus was soothing in this cold weather. And if you are wondering if it was the first time I made it, then yes, you are right. The concept of a Warm salad was alien to me and was introduced to it by my sister in law, Ms, Archana Aggarwal. As I have mentioned in my earlier posts too that she is really a Salad queen. You go to her house, and there the starters mean at least one salad. Its surprising to see how every time she manages to put up something interesting and appetising as well.

Now, this Warm salad is made with Quinoa as the main ingredient. Quinoa is tossed with lots of veggies.

What is Quinoa? Quinoa is neither a grain nor millet. It is a seed and is a relative of spinach, beets and chard. Thus Quinoa is gluten free and is an ideal choice for people who are gluten intolerant.

Quinoa is a complete protein which means it contains all the 9essential amino acids which our body can not produce and thus need to come from food only. Other than protein, it is also rich in fibre, Vitamin B and iron.

Quinoa is available in more than 100 varieties but red, black and white are the most common ones. Of these also, white quinoa is the most popular one.

To make a quinoa salad, first of all, it is cooked. Now you can cook it in boiling water or pressure cook it. I prefer the latter method as it is quick and hassle-free. Thereafter, saute veggies and mix boiled quinoa to it. Adjust seasoning and that’s it.

This Quinoa salad is as good as a meal. You can have it with soup and that makes a meal especially for weight watchers.

If you like this recipe and try it out then let me know. Do share your feedback as it fuels my enthusiasm to post more good content. If you make it and post it on Instagram then dont forget to tag me #samirasrecipediary. I would love to see it there. And if want to save it for future then Pin it.

Some other Salad recipes which you may find interesting are:

Tabbouleh

Som Tam

Pasta Salad

Green Mango Salad

Now, let’s see the recipe of this quinoa salad in detail.

StepBy Step Pictures

First of all, wash Quinoa thoroughly using a fine mesh. Soak it for 10 to 15 minutes.

Now boil it. To boil it, take an equal quantity of water as Quinoa. Like here Since I have taken 1/2 cup  Quinoa so take 1/2 cup water only. Pressure cook it for one whistle.

When pressure settles down, open the PC and your Quinoa is ready.

Though it will be dry but in case you have some water in the cooker then keep the boiled quinoain the strainer for a while so that all extra water drips out.

In the meantime, in a wok, heat oil and saute beans and carrots on high flame for a while, till slightly cooked.

Thereafter, add peppers, broccoli. Again saute for 2 to 3 minutes.

Now add tomatoes, Jalapenos and Olives.

Lastly add boiled quinoa. Add salt, nutmeg and oregano. Toss nicely.

Add parsley or cilantro.

At the time of serving, warm it up. Sprinkle Pine nuts or almonds or any other nuts.

Serve with love, soup optional.

The recipe of Quinoa Salad…

Quinoa Salad

Have this  Warm Quinoa Salad to warm up cool chilly days. Gluten free, protein rich and good for all especially Weight Watchers and Diabetics

  • 1/2 Cup Quinoa
  • 2 Cups Veggies ((Carrots, Beans, Peppers, Broccoli etc))
  • Salt as per taste
  • A generous pinch of Nutmeg
  • 1 Tablespoon Olive Oil
  • 1/2 teaspoon Oregano
  • 1/4 Cup Chopped Parsley or  Cilantro
  • Few Almonds/Pinenuts Shredded
  1. First of all, wash Quinoa thoroughly using a fine mesh. Soak it for 10 to 15 minutes.

  2. During this time, chop veggies. I used carrots, beans, red pepper, yellow pepper, tomatoes, broccoli, jalapenos and olives. 

  3. Now boil it. To boil it, take an equal quantity of water as Quinoa. Like here Since I have taken 1/2 cup Quinoa so take 1/2 cup water only. Pressure cook it for one whistle. When pressure settles down, open the PC and your Quinoa is ready.

  4. In the meantime, in a wok, heat oil and saute beans and carrots on high flame for a while, till slightly cooked.

  5. Thereafter, add peppers, broccoli. Again saute for 2 to 3 minutes.

  6. Then add boiled tomatoes, Jalapenos and Olives.

  7. Lastly, mix in boiled Quinoa. Add salt, pepper and oregano. Toss nicely. Add parsley or cilantro.

  8. At the time of serving, warm it up. Sprinkle Pine nuts or almonds or any other nuts.
  9. Serve with love, soup optional.

 

  1. Take Quinoa and water in 1: 1 ratio, that is both in equal quantity.
  2. Saute veggies on high flame only so they retain their crunchiness. Also, keep them crunchy only not fully cooked.
  3. Nuts are added to give a crunchy taste. 

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The post Quinoa Salad: Warm Salad For Chilly Days appeared first on Samira's Recipe Diary.

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Vegetable Upma/How To Make Non Sticky Upma

When we talk of healthy, non-oily breakfast recipes then South Indian dishes top the list. Be it Upma or Idli or Utthapam or any other, they are full of taste and aroma, along with being healthy.

As I add a lot of veggies in my Upma, therefore, it comes out very beautiful having a variety of colours. My children still prefer to call it Multi Coloured Upma.

I make Upma very often and this is also because that it gets ready in a jiffy. It takes just 15 minutes from the scratch which means that even if I have to roast Semolina then also it is ready very quickly. And if you have roasted semolina then even faster. You can roast semolina and store it in the refrigerator. Roasting not only increases the shelf life of semolina but also makes it handy for making Upma, Halwa etc.

For making Upma, I prefer to use fine semolina or say Chiroti Rawa. If you do not have fine semolina then you can grind the ordinary semolina and then use.

Though making Upma is very simple but it is an art to make non-sticky and grainy Upma.

To make non-sticky and grainy Upma you need to take care of certain points. First of all, the semolina should be properly roasted. If it is not roasted nicely then you will get sticky Upma. And secondly, the quantity of water added to semolina. Different people follow different ratios but I prefer to use a 1:2 ratio which means 1 part semolina and 2 parts water. This ratio gives a perfect dried and grainy Upma. But this ratio is for fine semolina. In case, you are using ordinary semolina then the ratio is 1:3.

Also, I like to add lots of veggies, especially Peas in my Upma. Peas render a wonderful taste to it. So, I ensure that I do add peas to it. And if not fresh then I use frozen peas but it is a must. Another important ingredient in my Upma is peanuts. Roasted and crushed peanuts add the required crunch to the otherwise soft Upma.

Now, let’s see the recipe of this healthy Vegetable Upma.

If you like this recipe and try it out then let me know. Do share your feedback as it fuels my enthusiasm to post more good content. If you make it and post it on Instagram then dont forget to tag me #samirasrecipediary. I would love to see it there. And if want to save it for future then Pin it.

Some other breakfast recipes which you may like are

Brain Booster

Coleslaw Sandwiches

Bread Pizza WithoutCheese

How to make Non Sticky Sabudana

Breakfast Muffins

Banana Chocolate Muffins

Join me on my FB page to know about my latest recipes.

Step By Step Instructions With Pics To Make Upma

Heat a pan, add clarified butter (ghee) and semolina.

Roast it on medium flame till the colour changes slightly and a nice aroma comes out. It takes approximately 4 to 5 minutes. Keep on stirring till then as it gets burnt very quickly. Do not let it turn brown.

When roasted, take it out in a plate and keep aside.

In the same pan, add oil. When the oil is heated crackle mustard seeds, whole red chillies, chana dal, urad dal and curry leaves. (I didnt have red chillies that day so not seen here)

Saute for a while and then add green chillies, peas, tomatoes and carrots.

Add water. Mix in salt and lemon juice.

Give it a boil. Cover it for 2 to 3 minutes till veggies get soft.

Now, lower the flame. Add roasted semolina with one hand while stirring from the other hand. This is done so that lumps are not formed.

When mixed nicely. Cover it for 4

to 5 minutes. This is because semolina swells and absorb water.

Remove the lid and your dried, grainy Upma is ready.

Sprinkle some crushed peanuts. You can add corn flakes or some kind of mixture also like Navratan mixture or Bhujia.

Serve with love, tea/coffee optional.

Vegetable Upma Recipe

One of the best breakfast for all including weight watchers and diabetics. Take care of these two points and easily make non-sticky, grainy and separated Upma.

  • 1/2 Cup Fine Semolina ((Chiroti Rawa))
  • 1 tablespoon Clarified Butter ((Ghee))
  • 1 Tablespoon Oil
  • 1/2 Cup Peas (Shelled)
  • 2 Tablespoon Carrots (Finely Chopped)
  • 2 Tablespoon Tomatoes (Finely Chopped)
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon Bengal Gram ((Chana Dal))
  • 1/2 teaspoon Black Gram Skinned ((White Urad Dal))
  • 1 or 2 Whole Red Chillies, Dried
  • 1/4 Cup Peanuts (Roasted and Crushed)
  • 1/2 teaspoon Green Chillies, Finely Chopped (Optional)
  • Few Sprigs Curry leaves
  1. Heat a pan, add clarified butter (ghee) and semolina.
  2. Roast it on medium flame till the colour changes slightly and a nice aroma comes out. Keep on stirring till then as it gets burnt very quickly. Do not let the semolina turn brown. 

  3. When roasted, take it out in a plate and keep aside.
  4. In the same pan, add oil. When the oil is heated crackle mustard seeds, Chana dal, urad dal, whole red chillies and curry leaves

  5. Saute for a while and then add green chillies, peas, tomatoes and carrots.

  6. Add water. Mix in salt and lemon juice.
  7. Give it a boil. Cover it for 2 to 3 minutes till veggies get soft.
  8. Now, lower the flame. Add roasted semolina with one hand while stirring from the other hand. This is done so that lumps are not formed.
  9. When mixed nicely. Cover it for 4 to 5 minutes. This is because semolina swells and absorb water.
  10. Remove the lid and your dried, grainy Upma is ready.
  11. Sprinkle some crushed peanuts. You can add corn flakes or some kind of mixture also like Navratan mixture or Bhujia.
  12. Serve with love, tea/coffee optional.
  1. Roasting semolina in ghee gives out a very good aroma and flavour as well. Though you can skip it and dry roast it also.
  2. Lemon juice not only gives a slight tangy touch to the Upma but also keeps the..
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Eggless Chocolate Pudding…

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This eggless chocolate pudding is so creamy and chocolatey that the word “Chocolicious” fits in beautifully. It’s amazing that a pudding, which is so easy to make, gets ready in a jiffy and is surely going to win hearts.

I feel good when my guests like my preparation and instead of asking for the recipe they just ask  ‘is it there on your blog?’ And then if it isn’t there, then, I decide to post it asap. This chocolate pudding is one of those recipes only.

Making this chocolate pudding is literally a child’s play and the results are unimaginably good. Apart from being easy to make, the best part about homemade puddings is that you can control the amount of sugar and make it as per your liking. This is made without gelatin or agar agar. Instead, corn flour is used as the setting agent. I have kept it plain but you can add nuts in it. It tastes good as it is but you can serve it with vanilla ice cream or with whipped cream.

This easy pudding is ideal for special occasions or for day to day desserts also. Make it for kids parties or kitty parties or just like that.

Do try it out friends and if you know any chocolate lover, which I am sure would be many,  then do not forget to treat him with this pudding. They will thank you for it and you, in turn, will thank me :)-

Related Recipes: You might like these recipes too…

Chocolate Self Saucing Pudding

Chocolate Sauce

Tips For Making Perfect Whipping Cream

Chocolate Truffles

So, let’s have a look at this simple n quick recipe.

Detailed Recipe With Step By Step Pics

Take milk, cream and sugar in a pan and heat it on low flame. Do not boil it. You can take any cream here, dairy or non-dairy. Stir it in between as we do not want any thin film to set on it.

While the milk is getting heated, take corn flour and cocoa powder in a bowl and dissolve these two by adding remaining milk. Add milk from one hand and keep on stirring from the other so that no lumps are formed. Ensure that you use milk at room temperature for this purpose, else lumps will be formed.

When the sugar is dissolved in the milk and bubbles are seen on the edges then slowly add the dissolved cocoa powder mix in it. Keep stirring. Keep the heat to medium-low only as cocoa powder scalds very quickly. And keep on stirring. After 2 to 3 minutes, as the pudding thickens up, switch off the flame. You can check with the spoon test. On the back of the spoon, swipe your finger. If the impression remains and the mix is easily divided then it means it is done.

Now, add chopped chocolate and vanilla essence it. Cover it for a while. The chocolate will melt in few minutes due to the heat of the mixture. Do not leave it long else the pudding will start setting.

Mix everything. Pour it in glasses or bowls or ramekins, in whatever you want to serve. Fill only upto 3/4th only, leaving space for whipped cream.

Or,

This pudding gets a thin film when set. To avoid this you can cover the containers with cling film so that it touches the pudding.

Place the filled containers in the refrigerator for 2 to 3 hours. During this time the pudding will set and will be chilled also.

While the pudding is getting set in the refrigerator, you prepare the cream.

For this, take chilled cream in the chilled bowl and using chilled blades, whip the cream till soft peaks are formed. You can add vanilla essence to it but sugar is not required as whipping cream is already sweet. To learn more about how to whip cream, click here.

When peaks are formed, fill it in the piping bag and make swirls over the pudding. You can keep the whipped cream in the refrigerator till pudding sets fully.

Garnish with confetti or choco chips and serve with love.

Eggless Chocolate Pudding

A quick and easy dessert for chocolate lovers.

For the Pudding (My 1 Cup measures 250 ml)
  • 2 Cups Milk (at room temperature)
  • 1/4 Cup Cream (Dairy or Non Dairy) (Optional)
  • 4 Tbsp Cornflour
  • 2 Tablespoon Cocoa Powder
  • 1/2 Cup Sugar
  • 1/4 Cup 50 gms Dark Chocolate
  • 1 teaspoon Vanilla Essence
For Decoration
  • 1/2 Cup Non-Dairy Whipping Cream
  • Silver Balls
  • Chocolate Shavings/Confetti
For The Pudding
  1. Take 1.75 cup milk, cream and sugar in a pan and heat it on low flame. Do not boil it. You can take any cream here, dairy or non-dairy. Stir it in between as we do not want any thin film to set on it.

  2. While the milk is getting heated, take corn flour and cocoa powder in a bowl and dissolve these two by adding remaining milk. Add milk from one hand and keep on stirring from the other so that no lumps are formed. Ensure that you use milk at room temperature for this purpose, else lumps will be formed.

  3. When the milk is heated, sugar is dissolved and bubbles are seen on the edges then slowly add the dissolved cocoa powder mix in it. Keep stirring.

  4. Keep the heat to medium-low only as cocoa powder scalds very quickly. And keep on stirring.

  5. After 2 to 3 minutes, as the pudding thickens up switch off the flame. You can check with the spoon test. On the back of the spoon, swipe your finger. If the impression remains and the mix is easily divided then it means it is done.

  6. Now, add chopped chocolate and vanilla essence it. Cover it for a while. The chocolate will melt in few minutes due to the heat of the mixture. Do not leave it for long else the pudding will start setting in the bowl only.

  7. Mix everything and pour it in glasses or bowls or ramekins, in whatever you want to serve. Fill only upto 3/4th only, leaving space for whipped cream.

  8. Place the filled containers in the refrigerator for 2 to 3 hours. During this time the pudding will set and will be chilled also.

  9. While the pudding is getting set in the refrigerator, you prepare the cream.

For The Decoration
  1. For this, take chilled cream in the chilled bowl and using chilled blades, whip the cream till soft peaks are formed. You can add vanilla essence to it but sugar is not required as whipping cream is already sweet.

  2. When peaks are formed, fill it in the piping bag and make swirls over the pudding. You can keep the whipped cream in the refrigerator till pudding sets fully.

  3. Garnish with confetti or choco chips and serve with..

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Ladi Pav or Dinner Rolls…

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This year has been a year of Ladi Pavs for me. Throughout the year,  baked these buns several times and always succeeded surprising my guests who found difficult to believe that these were homemade. Shape, softness, texture, taste and looks, everything just comes out perfect. The taste is in fact much better than that of store bought ones.

Till last year, I used to make Pav bhaji only when My hubby was on tour or was not having dinner at home. This is because he never liked Pav bhaji till then. But now, he demands to have this. All because of the homemade buns. He is in just love with these buns.

Feathery soft Pav buns are a treat in itself. The looks as well the taste is intoxicating. Once you start having homemade buns you just don’t feel like buying these from the market.

And its’ such a simple recipe with very few ingredients. Along with the recipe I am sharing with you certain crucial points to keep in mind while making these. Though the points are simple but can sometimes leave you confused if not known.

The recipe is more or less similar to my Basic Sandwich Bread. Almost everything is same except the shape.

If you are new to bread making then I would advise you to first go through my posts which explains the process of bread making in detail. These are Basic Steps Involved in Bread making which explains the kneading and proofing process in detail. Then there is a post about yeast titled All about Yeast which will give you all the details about yeast.

Coming over to the Ladi Pav, Ladi Pav means small rolls of bread joined together wherein you pull one roll from the slab and consume it. These are also called Pull apart buns.

These Pav buns are a speciality of Mumbai.  You can use the same Pav buns either for Pav Baji or Misel Pav or Vada Pav or Dabeli.

How to Shape Pav Buns

For shaping these buns, first of all, cut the proven dough into small pieces using a pizza cutter. Refrain from stretching the balls else you may destroy the gluten developed therein. Usually, 3 cups flour (400 g ) gives you 9 buns weighing 70 to 75 g each. Thus a single pav bun would weigh around 70 grams. In the beginning, measure your balls and then shape them into roundels. Take a ball, fold it towards the centre from all the parts, exactly the way you make stuffed chapati. Then press it little. There shouldn’t be any cracks. Now invert it and keep it in a greased baking tray for second proofing.

Placing the Pav Buns in the Baking Pan

Always take a deep dish for baking Pav buns. This is because the buns need some support to rise. They will not form shape otherwise. Keep the round buns in the baking tray, side by side. You may leave little or no space in between. Now, while proofing the buns will rise upwards and thus take the shape.

You may bake these buns either in Microwave convection or in Airfryer or in an Otg. Preheating is required in all the three modes. Read more details about it below.

Baking In Microwave Convection

Just preheat the Microwave Convection for 15 minutes and bake your buns for 2o to 25 minutes and they will be perfect with golden brown colour.

Baking In Airfryer

Take out the airfryer basket and keep the buns in it for proofing. Once the airfryer is preheated, keep the basket back and bake your pav buns. They will be ready in just 10 to 12 minutes.

Baking In Otg

Preheat your Otg with both the rods on. Now, keep the baking tray in the middle rack and bake using only the bottom rod for the first 15 to 17 minutes. Thereafter, continue baking for another 10 minutes but use both the rods so that the top gets golden brown. It may sound little confusing but is really helpful. If you do not use the top rod then the top will remain white only. If you start baking with the top rod on then the buns may get cracks due to direct heat. So, initial 15 minutes bake only with the bottom rod and thereafter use both the rods.

Brush With Butter

When baked these buns have a  dry top. Brush these with melted butter and you will have beautiful looking shiny buns. Now, keep these on a wire rack and cover with a damp cloth till cools down completely. Thereafter, you can store these in a zip pouch or an airtight container.

Now let’s see the recipe to make Feather soft Ladi Pav in detail

Step By Step Instructions To Make Ladi Pav.

First of all, we will activate the yeast. For this, take sugar and yeast in a cup and put lukewarm water in it. Cover it and leave for 10 minutes till it gets bubbly and frothy. Water should be lukewarm wherein you can put your fingers comfortably. Too hot water will kill the yeast and if not sufficiently warm then the yeast will not activate. if for any reason, your yeast doesn’t bubble up and get frothy even after half an hour then discard it and start afresh.

Take all purpose flour, milk powder and salt in a bowl and mix everything.

Put yeast water and milk in it and start kneading. It will be very sticky. Add butter and just keep on pressing the dough with the back of your hand (knuckles) and after about 7 to 8 minutes it will stop sticking.

Put the dough on your kitchen counter and knead for another 4 to 5 minutes. Stretch the dough using the heel of your hands, fold it, then again stretch. Soon the dough will be smooth and shiny.

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Kuttu Ka Cheela

Kuttu  Cheela is one of the simplest, quickest and yummiest treats to have during fasting days. But why only during fasts? It is so good from both taste as well health point of view that it should be included in our day to day diet too.

Normally, people face problem in making Poori or Chapati with this flour. But believe me, with this recipe making pancake or Cheela is a child’s play. This recipe has a secret ingredient which makes all this possible. It’s not the normal Cheela but is with a difference.

The outcome is so good that call it Cheela or Kuttu ka Parantha or Dosa. Call it by whatever name you like but the end result is simply awesome.

You can make it soft or crisp depending on your taste buds. Though we make the traditional ‘Vrat ki Alloo Ki Sabzi and Arbi with it but you can have it with curd also.

Now, what is that secret ingredient? Well, that is potato and that too raw and grated. When the grated potato is added to the Kuttu Singhara flour, the resulting Cheela is firm and not the one difficult to handle.

The credit for this recipe goes to my husband’s aunt Mrs Vidyut Gupta. Today, she is not with us but will always be there in our memories.

Kuttu and Singhara (Buckwheat and Water Chestnut)both are loaded with nutrients. These are gluten-free and is also good for Diabetics due to their low GI. They aid in weight loss by keeping you full for a longer period of time as compared to other flours.  They are low in calories and contain a high amount of antioxidants. Knowing all these benefits of these two then I am sure you will not restrict yourself to use these during fasts only. Instead, you can have it any time of the year, fasts or non-fasts.

Let us see this amazingly simple recipe of Kuttu Singhara Cheela

Ingredients

1/2  Cup Kuttu Atta (Buckwheat Flour)

1/2  Cup Singhara Atta (Water Chestnut Flour)

1 Potato, Medium sized

Salt to Taste

Black Pepper to Taste (Optional)

1/2 teaspoon Green Chillies, Chopped finely (Optional)

1 Cup Water (approx)

Oil for Making Pancakes

Method

Take both the flours, salt, black pepper, and chopped green chilli in a bowl.

Wash the potato, peel it and grate it.

Add grated potato to the flour mix.

Before adding water to the flour, first, add grated potatoes. This is because potatoes have their water too and if added later the batter may become too runny.

Now make a batter of flowing consistency by using water.

Heat a skillet, preferably non-stick.

Wipe it with a wet cloth. Put a ladle full of the batter and spread it like Dosa.

Put little oil around it, wait for 30 seconds or so,  and flip it.

Cook from the other side till crisp.

Serve with Curd or green chutney.

Notes
  1. You can adjust the quantity of potatoes as per your preference. But more potato gives it a nice texture as well taste.
  2. A thick batter will give you a pancake which will be like Parantha (Chapati). The slightly thin batter will give you crispy Dosa like Cheela.
  3. After grating potatoes, immediately mix them with the flours. If you grate the potatoes in advance then soak them in water to prevent discolouration.
  4. No resting time is required. Once you make the batter, immediately start making pancakes.
  5. You can replace potatoes with plantains but do not replace potatoes with bottle gourd. Bottle gourd will give very soft and clumsy pancakes.

It is a very simple and easy recipe. My personal recommendation is that do try it out.

My other fasting recipes are:

How to Make Non-Sticky Sabudana khichdi

Vrat Ka Pulao

Vrat Ka Halwa

Fruit Cream

Apple Kheer

No fire Coconut Laddoo (Without Condensed Milk)

I would love to have your comments and feedback as you know your feedback fuels my enthusiasm to post more good content. If you post your creation’s pic on Instagram then remember to tag me #samirasrecipediary. You may like my FB page to know about my latest recipes.

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The post Kuttu Ka Cheela (Buckwheat Pancake) appeared first on Samira's Recipe Diary.

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Number Cake…Eggless                                 Wheat Based                                 Pineapple Flavoured.

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Seeing the growing trend of Number cakes in 2018, I too wanted to give it a try. I got this opportunity on my dear friend Reena’s birthday. As she was turning 50, completing an important milestone of her life this was the best time to make this cake. Also, I would like to share here that she is an important person in my life as she is the one behind this blog. She only motivated me to start a blog. I am so grateful to her for this and making a special cake for her is just a small token of my Gratitude towards her.

While I was preparing (in my mind) to bake Black forest cake but thankfully at the last moment remembered that she doesn’t like chocolate. Thus, decided to go for Pineapple Cake.

As you all know by now that mostly I follow more or less same recipe for my cakes with minute changes here and there, so for this cake also I followed my Butterscotch cake recipe. I used refined sugar as wanted the colour of the cake to remain pale yellow only. Jaggery powder or brown sugar would have given a brown colour. You can use any of these or even coconut sugar. Also, this time I used lemon juice in place of vinegar, something which my friend Chandrika advised me years back.

For making Number/alphabet cakes, stencils are available but since I didn’t have any so used paper cutouts and it worked fine. Yes, it gave me lots of leftover cake. But this leftover cake can be used in multiple ways. Firstly, drizzle chocolate sauce on it and serve with vanilla ice cream. Or you can make Cake pops. And if nothing required at that moment then just freeze it and use later. I made Cake Pops and my next post is going to be that only.

In Number Cakes, icing is the easiest part. Just put gobbles of whipped cream, some decorations and that’s it.

Making number cakes without stencil is a little lengthy process and thus requires planning. For this Number cake, I first baked a rectangular sheet cake in a baking tray of 6″ by 4″. Then I divided into two parallel parts. After that, I put my cutout of number 5 and cut that shape. Thus I had 2 equal pieces of number 5. Similarly, I cut two pieces of number 0. This means that I baked 2 sheet cakes.

Thereafter, I soaked all the 4 pieces with sugar syrup so that the cake remains moist. That’s it. Then put whipping cream and your Number cake is ready.

Also, I used a tray lined with aluminium foil in place of the cake board.

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Rasmalai Cake

Butterscotch Cake

Chocolate Cake in Microwave

Chocolate Walnut Brownie

Tips For Making Perfect Whipped Cream

How To Make Number Cake

Step by step instructions to make the trendy Number Cake.

  • My Cup measures 250 ml
For The Cake
  • 1.25 Cups 160 g Wheat Flour
  • 1/4 Cup 25 g Corn Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/4 Cup Oil
  • 2 Tablespoon Butter (at Room Temperature)
  • 3/4 Cup Curd
  • 3/4 Cup Sugar (Granulated)
  • 1 Teaspoon Pineapple Essence
  • 1/2 Cup Milk (approx)
  • 1 Tablespoon Lemon Juice
  • The above recipe is for one digit. For the double-digit cake (repeat the recipe.)
Cutouts of Number 5 and 0. For Soaking
  • 4 Tablespoon Powdered Sugar
  • 4 Tablespoon Water (chopped)
For Frosting
  • 400 ml Non Dairy Whipping Cream
  • 1 Cup Pineapple Slices
  • 1/2 Cup Cherries
For The Cake
  1. Preheat oven at 170 degrees for 15 minutes. In the meantime do the following preparations.
  2. Grease a 9″ by 7″ cake pan and dust it with flour. Keep it aside.

  3. Sift wheat flour, corn flour, baking powder, baking soda and salt at least 3 to 4 times. Sifting aerates the flour which in turn makes the cake soft. A very important step, especially in wheat cakes, so do not skip it.
  4. Take curd, sugar, milk (1/4 cup), pineapple essence, butter and oil in a bowl and whisk for 4 to 5 minutes till the mix becomes creamy. The more you beat at this stage the more spongy the cake will be.

  5. Fold dry ingredients into the wet mix in 2 or 3 instalments. Do not mix it vigorously. Be gentle and use cut and fold method.
  6. Adjust consistency using more milk, if required. The batter should be slightly thick forming a ribbon consistency.
  7. Mix lemon juice in the batter.
  8. Pour the cake batter into the greased cake pan. Tap the pan 3 to 4 times so that bubbles if any are removed which helps in even baking of the cake.
  9. Keep the cake pan in the middle rack of the oven, with the only bottom rod on. Do not use the upper rod, this is because the heat from the top cracks the cake.
  10. Check after 30 minutes by inserting a toothpick, though by this time your house will be filled with the wonderful aroma of butterscotch. Take out or continue for some more time as the case may be.
  11. After 5 minutes or so, invert the cake and keep it on a wire rack. This is done so that the cake does not soggy from the bottom.
  12. When cools down completely then before frosting, wrap it in cling film and keep it in the refrigerator, at least for an hour. Better, if make it the previous day. This is done so that the cake does not crumble while dividing into 2 or 3 parts.
  13. Similarly, make one more sheet cake.
For Whipping Cream
  1. Keep the bowl and the beaters in the freezer for at least 30 minutes. This will save your time later on.
  2. Take the chilled cream in the bowl and whip it. Within 3 to 4 minutes, the cream will have soft peaks.
  3. Add pineapple essence. Beat again 2 to 3 minutes till you get stiff peaks.
Assembly
  1. Divide each cake into 2 parts. For dividing, make cuts all around the cake, just on the edges and do not go deep inside the cake. Now take a long thread (from your sewing box), place it between the cuts at the top.
  2. Now keep a hand on the cake and with the other hand pull both the edges of the thread together. Let it remain like this only.
  3. Now keep the cutout of number 5 on anyone cake and cut the cake along the lines.
  4. Similarly, cut the shape of 0 from the other cake.
  5. Remove excess cake and use it later either for making cake pops or serve it with vanilla ice cream or simply freeze it and use later on.

  6. Mix 4 tablespoon powdered sugar in 4 tablespoon water. 

  7. Take a cake board, put numbers 5 and 0. Put this sugar syrup on all the parts, a tablespoon on each part. After 5 minutes, repeat the process. This makes the cake moist and soft.

  8. Using a piping bag fitted with a large round tip, put dollops of whipped cream and randomly put pineapple slices and cherries. The dollops should be fairly big and tall.
  9. Place the second layer of numbers on top of the frosting gently.
  10. Decorate again with whipped cream, pineapple pieces and cherries
  1. You can make it with All purpose flour also or a mix of both the flours.
  2. Salt is added as it enhances the taste of sugar.
  3. Any cooking oil can be used, be it refined or olive or any other.
  4. Using both oil and butter in a cake improves the texture of the cake tremendously. Oil keeps the cake moist and butter gives it the flavour and together they work wonders.
  5. Take curd at room temperature. If in the refrigerator then take it out at least half an hour prior to start preparing the cake. Also, the curd should not be too watery. If it is, then keep it in the strainer for a while.
  6. The quantity of milk may vary from 1/4 cup to 1/2 cup depending upon flour and consistency of curd used.
  7. Transfer whipping cream carton from the freezer to the refrigerator a day before so that it can be whipped easily.
  8. In case, numbers break while lifting and placing then don’t worry. Just keep them in place. These will be covered with frosting.
  9. Please refer the step by step pics for better understanding.

Step By Step Instructions To Make Number Cake
Grease a 9″ by 7″ cake pan and dust it with flour. Keep it aside.
Sift wheat flour, corn flour, baking powder, baking soda and salt at least 3 to 4 times. Sifting aerates the flour which in turn makes the cake soft. A very important step, especially in wheat cakes, so do not skip it.
Take curd, sugar, milk (1/4 cup), pineapple essence, butter and oil in a bowl and whisk for 4 to 5 minutes till the mix becomes creamy. The more you beat at this stage the more porous the cake will be.
Fold dry ingredients into the wet mix in 2 or 3 instalments. Do not mix it vigorously. Be gentle and use cut and fold method.
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