Recipe- Cheesy Corn Spinach Sandwich



Recipe- Spaghetti Cup Cake



Recipe- Semolina Bites

Semolina Bites


Ingredients
Suji/ Semolina 1.5 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 5 gm pkt (Unflavored)
Mustard Seeds 2 tsp
Curry Leaves 15-16 nos 
Oil 1 tbsp


Method

  • Take suji in a bowl add curd and salt, mix well.
  • Add sufficient water to make a medium thick paste.
  • Cover and keep aside for 0.5- 1 hour.
1. Steam Method
  • Heat a steamer and grease the plates.
  • When done add the eno salt to the semolina paste and mix well (Fig 1).
  • greased plates.
  • And steam for 20 minutes.
  • Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes (Fig 2).
2. Microwave Method
  • For that half fill a big wide microwave safe bowl with water.
  • And microwave for 5 minutes.
  • Meanwhile grease a microwave safe bowl and keep aside.
  • Now add the eno salt to the semolina paste and mix well (Fig 1).
  • greased microwave safe bowl.
  • And place this bowl in the water filled big and wide bowl (Like a double boiler system).
  • Cover with another bowl and microwave for 10 minutes on high.
 
  • When done remove from the bowl and allow to cool (Fig 3).
  • Now take 1 tbsp oil in a non stick pan and heat on medium flame.
  • When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
  • Add curry leaves and green chili, fry (Fig 6).
  • Now add semolina bites and toss well on high flame for 2-3 minutes or untill golden in color (Fig 7).
  • Serve hot with coconut or daal chutney.
 

Tips
Do not beat too much after adding Eno salt.
Pour the mixture in a greased bowl as soon as you done with mixing Eno salt.
If serving to kids, adjust salt and chili according to your child taste and tolerance.

“Be Vegetarian be Happy”

Recipe- Assorted Bagel
Assorted Bagel Bread Basket


Ingredients
Bagel Bread Dough

All Purpose Flour (Maida) 250 Gm 
Dry instant yeast 5 gm
Sugar 0.5 tablespoon
Water 150 ml
Salt 0.5 tsp
Oil/ Unsalted Butter 50 ml
Bagel
Sugar 1 tbsp
Roasted Oregano 2 tbsp (For Dusting)
Roasted Zaatar 2 tbsp (For Dusting)
Chopped Olives 1 tbsp (For Dusting)
Sesame Seeds 2 tbsp (For Dusting)
Chocolate Chips 1 tbsp (For Dusting)
Olive oil 7 tsp
 
Method
Bagel Bread Dough
  • In a big deep bowl take 50 ml warm water.
  • Add sugar and yeast, mix slowly, cover the bowl and leave for 10 mins.
  • Meanwhile sift maida into another bowl.
  • Check after 10 minutes the yeast will raise and bubbles should form.
  • Now add 100 ml warm water, 50 ml oil or melted unsalted butter to that and mix well.
  • Now add salt and half of maida.
  • Now mix well and keep adding small amounts of maida (you may not have to use it all) to make soft and nonsticky dough. 
  • Then knead for further 10 minutes until the dough is smooth and elastic.
  • Shape the dough like a ball and put in a greased big bowl (Fig 1).
  • Cover loosely with a cling film making sure no air can go inside (Fig 2).
  • Leave in a warm place or inside microwave (of course in a switch off mode) for around 1-2 hours.
  • By then it should become double or triple in size (Fig 3).
  • Take the dough out and punch it a few times.
Bagel
  • Now make 7 balls out of the dough and arrange on a grill (Fig 4).
  • Cover with a cling film and leave for 10 minutes.
  • Meanwhile take a big pan and fill 3/4 with water.
  • Add 1 tbsp sugar and let the water boils.
  • Now pick one ball and make a hole in the center with your index finger.
  • Move your finger a little bit to make the hole wider (Fig 5).
  • Dip this ball in to the boiling water (Fig 6).
  • Now pick another ball and do the same.
  • Do not dip more than 3 balls at a time inside the boiling water as they will double or triple in size (Fig 7).
  • Turn each bagel ball after 2-3 minutes or when it looks cooked one side.
  • Boil other side as well for 1-2 minutes. (Do not over boil as it may break)
  • Gently remove from water and place over a grill.
  • Do the same way with all bagel balls and arrange over a grill so that all excess water leaves the balls.
 
  • Now preheat the oven at 200°C.
  • Dust all bagels with different toppings. Like Oregano, Zaatar, Chopped Olives, Sesame seeds or Chocolate Chips (Fig 8).
  • Pour 1 tsp of olive oil over all bagels except chocolate one.
  • Bake in a preheated oven at 200°C for 20-30 minutes keep checking if the upper crust is not still brown bake them for further 5-10 minutes at 180°C. 
  • When done take them out from the oven and let them cool to handle.
  • Serve warm.
 
Tips
  • First of all check if yeast is not bubbled, discard it. That means yeast is not good or it might be very old to use.
  • For better results sift the maida 2-3 times.
  • The ratio of water and maida may vary depending upon weather conditions or quality of maida. So you may not need to use all maida. first add half and then keep adding the remaining maida in small batches to make a soft, light and non sticly dough.
  • Knead the dough until you will feel bit lighter in weight.
  • While dipping the bagel balls into the boiling water be very careful. If your pan is small dip only one bagel at a time as they will raise in size.
  • Do not boil each bagel for more than 5 minutes.
  • You can use your choice of toppings. 
  •  
Recipe- Bread Pav
Bread Pav
Ingredients
All Purpose Flour (Maida) 500 Gm 
Dry instant yeast 8 gm
Sugar 1 tablespoon
Water 300 ml
Salt 1 tsp
Oil/ Unsalted Butter 100 ml

Method
  • In a big deep bowl take 100 ml warm water.
  • Add sugar and yeast, mix slowly, cover the bowl and leave for 10 mins.
  • Meanwhile sift maida in another bowl.
  • Check after 10 minutes the yeast will raise and bubbles should form.
  • Now add 200 ml warm water, 100 ml oil or melted unsalted butter to that and mix well.
  • Now add salt and half of maida.
  • Now mix well and keep adding small amounts of maida (you may not have to use it all) to make soft and nonsticky  dough. 
  • Then knead for further 10 minutes until the dough is smooth and elastic.
  • Shape the dough like a ball and put in a greased big bowl.
  • Cover loosely with a cling film making sure no air can go inside.
  • Leave in a warm place or inside microwave (of course in a switch off mode) for around 1-2 hours.
  • By then it should become double or triple in size.
  • Take the dough and punch it a few times. 
  • Now grease your palm and make small sized balls out of the dough.
  • Grease all dough balls and arrange next to each other in a greased deep baking tray.
  • Cover with a cling film and keep it in a warm place for another half to one hour or until it becomes double in size.
  • °C.
  • When the dough balls looks double in size bake them at 200°C in a preheated oven for 20 minutes.
  • °C.
  • Once done apply melted butter over the pavs and cover with a plate until it cools down completely.
  • When cold enough take it out from the baking tray and wrap in a plastic bag.
  • Serve as part of Pav Bhaji, Vada Pav and many more.

Tips

  • First of all check if yeast is not bubbled, discard it. That means yeast is not good or it might be very old to use.
  • For better results sift the maida 2-3 times.
  • So you may not need to use whole 500 gms of maida. first add half and then keep adding the remaining maida in small batches to make a soft, light and non sticly dough.
  • Knead the dough until you will feel bit lighter in weight.
  • While making pavs you need to arrange the dough balls close to each other as you may want pavs to stick together. 
  • Use deep baking tray as the pav will expand nearly double in size.
  • You may feel the pav crust hard after baking. But do not worry brush some butter and cover the pan completely, the steam inside the hot pavs will make it soft.
  • You may store the pavs in a airtight plastic bag.
  • Recipe- Khandvi
Khandvi

Ingredients
For Khandvi
Besan (Gram Flour) 1 small cup
Curd (Thick Consistency) 1.25 small cup
Water 2.5 small cups
Turmeric Powder 1 tsp
Salt 1 tsp (or as per taste)
Lemon Juice 1 tsp
Ginger Paste 2 tsp
Green Chilli Paste 1 tsp (optional)
For Tempering
Oil 1 tbsp
Mustard Seeds 2 tsp
Green Chilli 2 nos (silted)
Lemon Juice 1 tbsp
Sugar 1 tsp
Water 3 tbsp
Grated Fresh Coconut 1 tbsp

Method

  • Take curd in a deep bowl and beat well.
  • Add sieved besan and mix well.
  • Add turmeric powder, salt, lemon juice and ginger chill paste mix well.
  • Add water and mix to a batter (make sure no lumps are formed).
  • Take 3-4 plates and grease with oil. Keep aside.
  • Take a heavy bottom or a non stick pan and heat on high flame.
  • Add this batter and keep stirring on high flame until a boil.
  • Reduce the flame to low and keep stirring for another 5-6 minutes.
  • The batter will looks more shiny and thick.
  • Switch off the flame and spread this batter on greased plates in a thin layer.
  • This will set and dry in another 5 minutes.
  • Cut in to 2 inch wide and around 4-5 inch long strips with the help of a sharp knife.
  • Roll them tightly and place in a serving tray. Keep aside.
  • Now heat oil in a small pan on high flame.
  • When oil is hot enough add mustard seeds and let it cracker.
  • When done add green chilli and fry.
  • Now add water, lemon juice and sugar and let it boil.
  • Pour over the khandvi pieces and garnish with coconut.
  • Refrigerate for 1-2 hours.
  • Serve chill with tamarind chutney.

Tips
Be careful as the mixture is hot, when you are spreading on the plates.
Spread in thin layers.
Do not over cook the mixture, it will be difficult to spread in a thin layer.