Paneer Stuffed Poori for Navratri Fasting

This post goes out to the time I spent in Delhi with my bua. I kept navratri fasts with her only to get these yummy goodies. She made something different everyday. it was feast in the name of the festival 😉

So I gave into the quintessential Navratri feast, Rajgira/Amarnath and singhada/ flour pooris. But how can they work without a little hard work? Do not worry, here is the step by step version of the golden discs from heaven 😀

You shall need: [Feeds 2-3]

1/2 cup Singhada/chestnut flour

1/2 cup Rajgira/Amarnath Flour + some more to roll

Rock Salt

3 tsp Roasted Jeera/cumin Powder

2 tsp mari/Kaali mirch/Black pepper

2 tbsp curd

3 tsp oil + more for frying

150 gms crumbled paneer/cottage cheese

1 medium sized potato – boiled

Method:

• Put the paneer between two paper towels to drain excess moisture. Press it lightly to make it drier.
• Crumble it on a plate and add 1.5 tsp jeera powder, salt and 1 tsp black pepper powder. Mix it well until combined.

• In a bowl, add the two flours, 1.5 tsp jeera powder, 1 tsp black pepper powder, 2 tsp oil, curd and salt.
• Mix them by hand until everything resembles wet sand or is a crumble mix.
• Now add the mashed/grated potato and knead the dough.
• You might be tempted to add water but trust me you might not need at all.
• Once the dough comes together, add another tsp of oil to the dough and knead well.
• Keep it aside and cover with a plate/cloth.

• Put the oil to heat.
• Divide the dough in 10-12 balls of equal size. Gently flatten the ball to form a cavity.
• Do not be tempted to stuff it, add a reasonable amount and seal it.

• Lightly dust the chakla/rolling surface and put the stuffed dough ball on it.
• Gently try to roll it in a disc. Keep sealing the bursts. Also do not worry if there is a burst corner, it will crisp up in the oil.

• Lower the poori in oil, just as you fry a regular poori.
• Once it ballons/fluffs up; turn and cook on the other side.

• Serve with curd or a side dish of your choice.

Cheers,

Vrat Bhakhri – Navratri Recipies

Did you know that we consume most calories while we are fasting? This is because of the ingredients that we use to make the fasting food. Since I am on a mission to find alternatives for myself and the husband, I landed up making this version of bhakhri for breakfast. I made this with no potatoes, less oil and toasted them on the flame.

You shall need [Serves 2]

1/3 cup Singhada Flour/Chestnut Flour

1/3 cup Rajgira/Amarnath Flour

3 tbsp thick curd

1/2 tsp Lemon Juice

Rock salt and Pepper to taste

Corriander

Few tsp of water if need be

1 tbsp oil

Ghee to smear on top

Method:

• Put all the ingredients in the bowl except curd and ghee.
• Mix using the finger tips.
• Make a small well in the middle and put the curd in.
• Now these flours are gluten free hence it is the curd that is going to bind it all together.
• I would recommend putting in a tbsp at a time to be sure that the dough is not too lose.
• Keep pressing the dough between your palm to get an idea about the consistency.
• The dough will appear dry-ish at first but when we start making balls from it [roughly 6-7] you will get a better idea.
• Keep pressing the balls as tight as possible.
• Using a little singhada/chestnut flour on the rolling board, roll these thin one at a time.
• keep adding the flour so that it does not stick to the board and is easy to lift.
• Keep moving it around so that the sides are all even and thin as well.
• Heat a pan and put the bhakhri on it.
• Cook it on medium heat until bubbles appear.
• Flip the side and cook it as well.
• Now using a chimta/pair of tongs, move the bhakhri to the open flame and lightly toast it.
• Remove from heat and apply ghee.

Notes:

1. Rock Salt is less salty as compared to the table salt, add a little more than the usual.
2. You may also add some roasted peanut powder and green chillies

Egg Free Apple Upside Down Cake

Apples have been a big part of me growing up. We always had a love and hate relationship, however since the pati now loves it a LOT; we always have some in the fridge. Anyway this apple was somehow tucked behind the flours in the fridge. When I found this one, it was frail and the skin was starting to shrivel. So this cake came to life 🙂

You shall need:

1 large apple [Skin it and soak it in salted water]

4 tbsp Brown sugar

2 tbsp melted butter

1 cup curd

1.5 cup All purpose flour

3/4 cup powdered sugar

1.5 tsp Vanilla Essence

1.5 tsp Cinnamon powder

1 tsp Baking soda

1.5 tsp Baking powder

1/4 cup oil

Method:

• Pre heat oven to 180C.
• Line a springform pan with butter paper on the base and brush the sides with butter.
• Cut the apple in thin slices and keep aside.
• Mix 2 tbsp butter with 3 tbsp brown sugar and spread on the base of the pan.
• Line the apples in the tin in the fashion that you like.
• Sprinkle the remaining brown sugar on the apples and keep aside.

Eggless Upside down apple cake

• In a bowl add curd and sugar and wisk it well.
• Now add the vanilla and mix. Add the baking powder and soda and let it sit for atleast 10 min. This will make the curd bubble and give us the much needed sponge in the cake.
• Sift the flour and cinnamon and add half of it to the curd mix.
• Add the oil and mix well.
• Add the remaining flour and mix gently. Do not overmix. mix only until combined.
• Pour the batter on the apples and bake for 30-35 min or until the skewer inserted in the center comes out clean.
• Once the cake is done, Pull it out and let it sit for atleast 10 min.
• Remove the pan’s side and turn the cake sponge side down on a plate.

Eggless Upside down apple cake

Eggless Upside down apple cake

• Remove the butter paper carefully. A glossy apples shall make you smile 🙂

Eggless Upside down apple cake

Note:

1. Keep the butter paper slightly bigger than the base so that the runny sugar and butter can be caught on it.
2. Try to pack the apples as tightly as possible so that the cake batter gets locked on top of it. Someone of it will find a way to the bottom but that is okay.

Cheers,

Product Review: Biryani Affair @BiryaniAffair

I sometimes think about my food middle name. How would Pallavi Eclair Purani sound? Or Pallavi Mango Purani? The name that makes me smile ear to ear is definitely, Pallavi Biryani Purani. 😀 There is something about flavoured rice, the filling and oh those luscious accompaniments that make my day.

For those who do not know about this food group, here are some facts:

• The origins of the dish are disputed and varied.
• Biryani is layered rice preparation with higher spice content while pulao is a mix of the protein/vegetables with a slightly milder spice content.
• It is is of two types: Kacchi [marinated Protein and veggies are cooked along with the raw rice] and Pakki [cooked protein/vegetables are layered with rice.
• A good biryani has a fantastic aroma, loose rice and perfect spice balance.
• Ghee is an essential condiment that added to the aroma and flavour.

The very polite people from Biryani Affair sent a sample all the way to Thane for me to try it. The team is informed, accommodating and every ready to take up suggestion.

So I got the Heer Ranjha Paneer Tikka Biryani with raita, salan and onions, Butter Naan and Krazy Veg Jalfrazi Medlley.

Krazy Veg Jalfrazi Medlley- I usually NEVER order mix veg in any form at restaurants or for home delivery. This one was such a wonderful surprise. Do not get frazzled by the oil on the top, this mughlai dish wants that kind of richness. The mix is a feast for your taste buds. It contains peas, cauliflower, tomato and green beans in a balanced aromatic sauce. We polished this one off first. The butter naan had given up a little on us, owing to the travel it had undergo. However for the distances that they cater, they were of perfect size and moisture. The no leak container is always a welcome change. I hate oil soiled poly bags.

Paneer Biryani- It would be fair to note that the tandoori paneer is best when it straight out of the clay oven. I microwaved the panner for a few min and it was back to the right consistency. The rice and the tikka masala was beautiful, They had not missed the friend onions on top which is a must for a biryani. The rice was cooked just right and each grain was long and separate from the other grain, no clumpy rice. The container comes lined with foil which makes it easy to eat from and pack away for later. How can there be no mention of the beautiful salan. This in house prepared salan tastes just like one of the authentic places in hyderabad make. Spice and peanut make this liquid gold which is a perfect accompaniment. I could only wish there was more 😀 LOVED it.

Here is how you can get in touch with them 🙂

Phone number: 022 30151155

Online Order: Available on Zomato

Zomato link: https://www.zomato.com/mumbai/biryani-affair-andheri-west

Party Orders: Yes

Price for two: Rs. 800

Special Menu designing for parties: yes

I would give this place a 4 star on 5 🙂 4/5

Cheers,

Eggless Zebra Cake

Once in a while there comes an opportunity to bake for a dear friend. RJ and I are from the same town, almost same growing up environment. Even though he comes from an entitled family, his heart is pure gold. He is down to earth and believes in working hard and paving a way for himself. This cake for a celebration of him, his birthday. 🙂

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Frosting:

200 gms Amul whipping cream

200 gms dark chocolate

50 gms powdered sugar

10 gms butter

• Gently heat the cream in a bowl.
• Remove from heat and add finely chopped chocolate.
• let it stand for 3-4 min and then mix until the chocolate melts.
• Add the butter.
• If the chocolate/butter still has lumps, put it on the gas for few seconds and take it off immediately. It only needs gentle heat.
• Mix well and let it stand. It needs about 4-5hours to thicken well.
• Using a hand beater, beat the mix for 5 min, it should increase in volume.
• Put it in the fridge for 15 min before putting on the cake.

Filling

Filling with chocolate chips

Frosting

Cake:

All purpose flour( Maida)- 2 cups

  Thick curd-1-1/4 cup

  Sugar powder-1.5 cup

  Baking soda-1 tsp

  Baking powder-1 tsp

  Cooking oil-1/2 cup

  Vanilla essence – few drops

  Cocoa powder-3 tbsp

  Milk- 3/4 cup [Put 2 tsp vinegar in it and let it stand for 10 min. It will thicken] and 3 tbsp

Method:

• Pre heat oven to 180C for 10 min on bake mode.
• Mix curd and sugar in a bowl. Mix until the sugar dissolves
• Add the baking soda and powder to it and keep it aside for 5 min. It will start to bubble.
• In another bowl, mix the milk, essence and oil.
• Sift the flour 2 times.
• Add half the flour and half the liquid mix to the curd mix. Mix with a spatula only until combined. Do not over beat.
• Add the remaining flour and liquids and mix.
• In a smaller bowl, mix the 3 tbsp cocoa powder and 3 tbsp milk.
• Add half the cake batter to the cocoa mix and mix gently until combined.
• Line a cake tin with butter paper/dust with butter and flour.
• Using same size spoon [I used 1/4 cup measures], alternate the batters in the tin to form concentric circles.
• Bake for 25-30 min or until a toothpick inserted in the center comes out clean.
• Take it out of the oven and let it sit for 15 min before demoulding it.

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Do write to me, once you bake it 🙂

Cheers,

Sending this to:

 Spicing your life