Healthy Broken Wheat/Daliya Snack

So you are sitting in the living room and staring at the gorgeous stuff that people that people click with their magical little boxes called camera. While you can sit there and feel about you not having the patience to do the same or you can work your magic in creating something you are proud of you.

I am of the latter kind. While I feel terrible at times for not paying enough attention to these details like presentation and story telling. So is it the ingredient that keeps me going, YES. I am a loyalist when it comes to food habits. I have always been a fan of the broken wheat/bulgur. My healthy eating days are here to stay so I have been giving this gorgeous ingredient a spin of all kinds.

You shall need: [Makes about 20 small balls]

1/2 cup broken wheat

3 cup water

1/4 cup chopped fresh corriander leaves

2 tbsp bajra/jowar/ragi/besan/while wheat flour [I used Bajra Flour]

Salt and red chilly powder

juice of half a lemon

Oil

Peniyaram pan/non stick pan

fork

bowl

Spoon

kitchen towel

Sieve

Method:

  • Wash the broken wheat 2-3 times.
  • Soak it in 1 cup water for 20-30 min.
  • Bring 2 cup water to a simmer and add the broken wheat [minus the soaking water]
  • Reduce the flame to medium and stir using a fork occasionally.
  •  Once it cooks, it will be double in volume and the water will almost be gone. – say 12-15 min or so
  • Put the wheat in a strainer to get rid of extra moisture.
  • Cover the strainer with a tea towel. Stir it with fork a few times till this cools.
  • Move the wheat to a bowl once it is cool to touch.
  • Add the flour, salt, corriander, lemon juice and red chilly powder. Taste to adjust the spice.
  • Heat the pan and add a drop of oil in each slot.
  • Using a spoon, scoop the mix and make tiny balls of it.
  • Put these in the pan and let them brown well on all sides.
  • Once done, serve with love.
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Processed with VSCOcam with c1 preset

Cheers,

Pallavi

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Eggless Coca Cola Cake

Has the 1/3rd coca cola in the bottle ever bothered you? I am stuck with a few of them each time we order pizza. I dont drink fizzy drinks so the husband has to fend for himself, not that he minds it 🙂

I got such a lovely response from people for this cake that I had to post the recipe as soon as I could. Thank you generous people 🙂

So here it goes. You shall need (Makes one 7″-8″ cake)

1 cup… All purpose Flour/Maida

3/4 cup… Castor sugar (Fine grain white sugar will also do)

3 tbsp… Good quality cocoa

1 tsp… Baking soda

1 tsp… Baking powder

1/2 tsp… Salt

1/3 cup… Oil

1/3 cup… Unsalted butter (If you use salted butte then skip the salt mentioned in the recipe)

1/3 cup… Butter milk (In 1/3 cup milk, add 4-5 drops  of vinegar and let it stand for 5 min)

1 cup.. coca cola (Which is roughly about 1/3 of the 300 ml bottle)

To assemble:

Filling of your choice {I used the pillsbury white butter cream icing and tuti frutti}

Nutella

Decorations

Method:

  • Pre heat oven to 180C and line the cake mould with butter paper.
  • Sift all the baking powder, baking soda, salt, cocoa and all purpose flour.
  • Add sugar and whisk it in.
  • In a small pan,heat the oil and butter until the butter is melted. Cool it down for 5-7 min.
  • Make a well in the dry ingredients and add the oil-butter mix and butter milk.
  • At this point we only want to mix it slightly and dont want to make a dough.
  • Now add the coca cola and stir it all until well incorporated.
  • The batter shall be thin but that is what we are looking for.
  • Do not over mix and pour in the lined container.
  • Bake for 20-25 min or until a skewer inserted in the centre of the cake comes out clean.
  • The cake would have risen beautifully but shall sink a bit when it s cooling down.
  • The cake is extremely soft and moist so handle it carefully.
  • I layered the cake but then after doing that found it to be not such a good idea given that the cake is so soft.
  • You can put in a filling of your choice or just top it off with nutella and share with love.

coca cola cake coca cola cake 2

Cheers,

Pallavi

 

Hard Shell Tacos

Last Saturday, I was determined to dedicate myself to the idiot box and I did. Since I was up at 6 am as P was leaving for work, I turned the TV on and one after the other I saw 8 flicks (Most of them side by side). Oh and did I mention, this was only till 1 pm.

I was bored to death by the time I was on the 5th flick which happened to be one of my favorite ones, Zindagi Na Milegi Dubara. While fiddliing with the remote, a magazine fell on the floor. It was Good Food India, August issue. On the cover page there were gorgeous hard shell tacos with Pindi chana filling. I said “Challenge accepted” to myself and headed for the kitchen.

Thank God I had maize flour else the plan would have been shelved. Let me take you through the recipe.

You shall need: (Makes about 8)

2/3 cup… Maize flour

1/3 cup.. All purpose flour

1/2 tsp.. Salt

1 tsp… Paprika

1.5 tsp… oil

1/2 cup… warm water (Use very little at a time)

To assemble:

Sour cream

Lettuce

Re-fried beans

Method:

  • In a bowl, mix the flours, salt and paprika with a whisk.
  • Add the oil.
  • Now add few tbsp of water at a time and knead the dough.
  • We want the dry ingredients to come into a soft ball. Do not add all the water at the same time.
  • The Qty of water shall depend on the ingredients and their quality.
  • The dough should take about 2-3 min.

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  • Wrap the dough in cling film and set it aside for atleast 30 min.
  • Pre heat oven to 180C on the setting where both the rods are heating.
  • Set a pan on the gas on low-medium flame.
  • Divide the dough into 8 balls of the same size.
  • Apply little oil on the rolling pin and the board.
  • Roll them one by one to the thickness of a INR 2 coin.
  • Using a round mould, you may cut the rolled dough to a perfect round.
  • Using a fork, prick the rolled dough.

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  • Put it on the pan and let it color slightly on both sides.
  • If you are using a non stick pan, you will not need any oil.
  • We only want a nice bright yellow color on both the sides.

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  • wrap the cooked tacos on the wired rack of the oven. Do not pinch the sides too much else there will be no opening in the tacos. keep the folded sides fairly apart.

IMG_8644

  • Bake them for 10-12 min or until they are nice and crisp and golden.

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  • Let them cool and stuff with the filling of your choice.

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Cheers,

Pallavi

 

 

 

Sending this to:

 originally hosted by Vardhini of Cooks Joy

 by Vardhini of Cooks Joy

  UK Rasoi- “What’s with my Cuppa !?” 

 

Yam Chips with Tomato Chutney

For July Secret Cooking challenge I was paired with Lakshmi who blog here. Thank you to the gorgeous blogger Priya who has brought together this crazy mix of bloggers with love to experiment with ingredients.
So basically this is an ingredient swap. Every month the interested people are paired and we exchange ingredients (only virtually)

For the last month i got, Yam and tomatoes. I had never cooked with yam before except in undhiyo and there it is no brainer actually. I wanted to try something different. All google gave me was curry, roast, soup etc. However the sweet potato chips caught my fancy and I wanted to try this with my favorite flavors.

I ordered sliced yam from Bigbasket.com and it was all a breeze then.

You shall need:

For the chips-

200 gms… Yam (Peeled, washed and cut in thin strips)

1 tsp… Salt

1 tbsp.. Black Sesame seeds

2 tsp… Thyme (dried)

1 tbsp… lemon juice

1 tbsp… olive oil

For the chutney-

1/2 tsp… oil

1/2 tbsp… panch poran (Mix of five spices- fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)

4-5… Tomatoes (Blanched, peeled and cubed)

2.. dried red chillies (cut in small pieces)

1 tsp… Sugar

1/2 tsp… red chilly powder

Method:

  • Pre heat oven to 180C.
  • In a bowl, mix the olive oil, lemon juice, salt, sesame seeds and thyme.
  • Toss the thin strips of the yam in the mix and let it sit for a few min.
  • In a tray, lay a parchment paper/butter paper and arrange the yam strips one by one.
  • Bake it for 25-30 min rotating the side of the yam once in the middle.
  • We need crisp strips, so bake it as long as it takes to draw all the moisture out.
  • For the chutney, in a pan, heat oil and add panch phoran and red chillies.
  • Once the oil is smokey, add the tomatoes, salt and red chilly powder.
  • When the water of the tomatoes is almost dried up, add the sugar and let it cook.
  • Taste and adjust the spices to make it a sweet and sour chutney.
  • Serve with love.

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IMG_8298 IMG_8301 IMG_8302

Cheers,

Pallavi

Eggless vanilla Sheet Cake

We keep having pot lucks at work and trust me they keep our morale so high 🙂 Most of the people have reservations about the eggs in baked goods. Hence I mostly stick to eggless versions as often as I can.

You shall need:

1.5 cup… All purpose flour

1 cup… White granulated sugar

1 tsp…Baking soda

1 tsp… Salt

1.5 tsp… baking powder

1 tsp… Vanilla essence

1/2 cup… melted butter

3/4 cup… Buttermilk (Add 1/2 tbsp vinegar to milk and let it stand for 5-10 min)

For Topping:

1/2 cup… chocolate shards (thinly sliced)

1/3 cup.. Almonds (chopped)

Method:

  • Sift the dry ingredients in a bowl and keep aside.
  • In another bowl, mix all the wet ingredients.
  • Make a well in the center of dry ingredients and add the wet half at a time.
  • Mix slowly until well incorporated.
  • Pour in a lined pan.
  • Sprinkle the chocolate and almonds on top lightly.
  • Bake in a pre heated oven at 180C for 25 min or until the skewer inserted in the middle comes out clean.
  • Serve with love.

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photo 1 (2) photo 2 (2)

Cheers,

Pallavi

Red Velvet Cupcakes

I made these for the first time for an order of a dear friend, Simran, who blogs here. This one goes to the Home Baker’s challenge. Concept by Priya Suresh.

I read a lot about these, I will not lie. All the pics that I saw and all the recipe’s  I came across, had different qty of cocoa powder. I wanted the right red, so Wilton’s Christmas red came to my mind. Hopped to buy the 1Oz bottle for 385 bucks, it is worth every penny, I tell you 🙂

So here is recipe that made the prefect cloud like red velvet.

You shall need:

For the cupcakes:
1 1/4 cups …vegetable oil
1 cup… buttermilk
2 …eggs
2 teaspoons vanilla extract
Red food coloring
2 1/2 cups… all-purpose flour
1 3/4 cups…. sugar
1 teaspoon …baking soda
3/4 teaspoon… salt
1 Tablespoon … cocoa powder

For the frosting:
250 gms… cream cheese [at room temperature]
1 cup…. powdered sugar
2 1/2 teaspoons vanilla extract
1/2 to 3/4 cup… cold heavy whipping cream (to be adjusted according to the consistency of the frosting)

Method:

For the cupcake-

  • In a bowl, mix oil, eggs, butter milk and red color.
  • On another bowl, sieve the dry ingredients.
  • Fold half of the dry ingredients in the wet at a time.
  • Mix well to avoid lumps but don’t over mix.
  • Pour 2/3 rd in a cupcake tray with liners.
  • Bake in a 180C pre heated oven for 20-25 min or until they are springy to touch.

For the frosting-

  • Beat cream cheese, vanilla,  butter and sugar until creamy.
  • Add whipping cream few tbsp at a time until you get the desired consistency.

Once the cupcakes are completely cooled, frost them as you please.

red velvet

Serve with love.

Cheers,

Pallavi

 

Chocolate and Malt Babka Bites

Yes yes I know Babka is a sweet yeast cake but who said there cant be exceptions 😉 I made these bites based on this reference from the Baking Partners. Swathi is the brilliant blogger behind the group.

baking partnersFor the dough: I made the eggless version

1/2-3/4 cup …. whole milk, warmed 110 degrees

1/4 cup… white sugar

1.5 teaspoons …Active dry yeast

2 cups all purpose flour

1/2… teaspoon salt

4 tablespoons…. unsalted butter at room temperature

For the Filling:

1/2 cup… chocolate chips {I used bournville rich cocoa)

1/4 cup… brown sugar

1/4 cup…. Complan/bourvita

1 teaspoon ground cinnamon

pinch of salt

3 tablespoons unsalted butter at room temperature

For the wash:

1 tbsp.. oil

1 tbsp… Sugar

1 tbsp… cream/milk

Method:

  • Add the yeast to the warm milk with a pinch of sugar.
  • Let it stand and dissolve and froth.
  • Tip the dry ingredients for the dough in a pan, mix with a fork.
  • Make a well in the eventer and tip the milk-yeast mixture.
  • I used hand mixer with dough attachment to bring it all together.
  • Add butter one tbsp at a time.
  • Once it has all come together, tip it on the work bench and work the dough by the heel of the palm by pushing it away and then bringing it back.
  • Once it has become nice and springy, add to an oiled bowl and cover with the cling film.
  • let it rise to double the volume or let it stand for 1.5 hrs or so.
  • For the filling, coarsely chop the chocolate in the mixer, add the complan and sugar.
  • Now mix in the butter. Keep aside until further use.
  • Once the dough has risen, flour the work surface and roll it out in a rectangle of about 1/2 inch thickness.
  • Pre heat oven to 180C.
  • Spread the filling uniformly on the dough.
  • Now roll the dough carefully.
  • Cut 1/5 inch pieces.
  • Put them in a lined cupcake tray individually.
  • Brush with the mix of the wash ingredients.
  • Bake for 20 min.
  • Serve with love.

babka Cheers,

Pallavi

Pearl Onion Brown Rice Burrito #BM38

Oh Burritos save the dinners for me most of the time. They are my oh-My-God-what-do-I-made-today savers. Best part about them is that its one hand meal which makes flipping channels/clicking pictures easy 😛

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

4-5… Big chapatis

1 cup… Hung curd

2 tsp… oil

3/4 cup… cooked brown rice

1/4 cup… chopped pearl onions

2 tsp… chilly flakes

Salt to taste

1/2 cup… grated carrot

1 tsp… lemon juice

2 tsp… milk

Cheese spread (optional)

Method:

  • In a pan, heat oil.
  • Add the pearl onions and a little salt.
  • Cook until they are soft.
  • Now add the chilly flakes and rice.
  • Mix well and cook until everything is combined.
  • Bring it out of the pan and let it cool.
  • In the hung curd bowl, add the carrots, salt and lemon.
  • Add milk if needed, we need the consistency of a spread.
  • Lay the chapati on a flat surface, add cheese spread (if you like)
  • Now add a generous helping of rice and the hung curd dip.
  • Fold it and serve it with your favorite tv channel 🙂

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Cheers,

Tuver Seeng ni Kachori #BM38

I have spoken about tuver sing here and here. 🙂 It is a fabulous vegetable and is very close to gujju hearts.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

For the outer cover:

2 cup… Wheat flour
4 tbsp… oil
2 tsp… salt
Water

For the filling:

1.5 cup…. Shelled tuver sing
2 tbsp… oil3-4… green chillies
1 tbsp… Jeera/cumin seeds
2 tbsp… Sugar
2 tsp… Mustard seeds
Salt to taste
Oil to fry

Method:

  • Knead the dough using the wheat flour.
  • It needs to be tight enough like we make for pooris.
  • Keep it in an air tight container until further use.
  • In a mixie jar, add the green chillies and make it into a paste.
  • Now add the tuver sing, little at a time and grind it into a coarse paste.
  • In a wok, heat 2 tbsp oil and add the cumin and mustard seeds.
  • Add the tuver sing and green chilly mix.
  • Let it cook for 5 min on a low-med heat.
  • Now add sugar and let it mix well.
  • Once the mix starts to turn to a darker shade of green, turn off the gas and let it cool to room temp.
  • Put the oil in another wok for deep frying.
  • Now make about 25-30 balls out of the dough.
  • Roll them out little and add about 1-1.5 tsp of the mixture.
  • Close the ends and secure properly.
  • Fry about 5-6 at a time and let me get nice and golden from all sides.
  • Serve for breakfast, snack, lunch, supper with love. 🙂

tuver singCheers,

Awamat #BM38

These delish sweet treats from Lebanon come in handy for all occasions. These treats are fried until golden brown and immersed in simple sugar syrup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38

You shall need:

1 cup… flour
1 tsp…. sugar
3/4  cup…  water
3/4 tsp… dry yeast
1/4 tsp… salt
oil for frying

For Syrup:
3/4 cup… Water1 cup… Sugar
1 tsp… Lemon Juice

Method:

  • In a small bowl, add 2 tbsp warm water and 1 tsp sugar. Add yeast in it and let it stand for 10 min.
  • In another bowl, mix flour, salt and the yeast.
  • Add water little at a time and knead into a dough.
  • Let it stand for 1 hour or until the dough doubles.
  • Punch it down, make a long log out of it and cut small pieces.
  • Fry in hot oil on a medium-high heat until they are evenly golden.
  • In a pan, boil the sugar, water and lemon juice until all the sugar is dissolved.
  • Add lemon juice and let the syrup cool a bit.
  • Strain the syrup through a mesh.
  • Once the syrup is at room temp, tip in all the fried dough.
  • It shall soak the syrup quickly.
  • Serve as a snack or a sweet treat.

image(44)Cheers,