Baked Wada Pav

Preparation time: 30 minutes

Cooking time: 40 minutes

Servings: 6

Ingredients:

For Stuffing:

Oil 1 ts

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Skinned and Split Black Gram 1 tbsp

Ginger-Garlic-Green Chilli 1 tbsp

(chopped)

Curry Leaves 4-5

Turmeric Powder ½ ts

Potato boiled and chopped 2

Fresh Coriander Leaves 1 tbsp

Dry Garlic Chutney 1 tbsp

For Pav (Buns):

Milk 150 ml

Sugar 2 ts

Dry Yeast 1 ts

Refined White Wheat Flour 200 gm

(maida)

Milk Powder 2 tbsp

Salt to taste

Butter 3 tbsp

 

Oil for greasing

 

Milk and Butter for polishing

 

Green Chutney for serving

 

Method:

For Stuffing:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Skinned and Split Black Gram, chopped Ginger-Garlic-Green Chilli and Curry Leaves. When sautéed, add Turmeric Powder, boiled Potato, Fresh Coriander Leaves. Mash boiled Potato while mixing well on low flame. Cook for 2-3 minutes. Remove the pan from flame.

 

Prepare number of small balls of prepared stuffing.

 

Coat prepared balls with Dry Garlic Chutney. Keep a side.

For Pav (Buns):

Lukewarm Milk. Add Sugar and Dry Yeast. Mix well. Cover the pan with a lid. Leave it for approx 5 minutes.

Take Refined White Wheat Flour in a bowl. Add Milk Powder and Salt. Mix well. Knead soft dough adding Milk and Yeast mixture. Add Butter and mix well. Rub the dough repeatedly for 5-7 minutes. Leave it to rest for 90 to 120 minutes.

 

Then, take the dough on a rolling board or any hard surface. Punch it for 3-4 minutes.

 

Make number of medium size lumps of dough. One by one, take lump, squeeze and press lightly and tap with a palm to shape it thick round. Put 1 ball of stuffing in the middle of it and wrap it shaping it a ball.

 

Repeat to make number of balls.

 

Grease baking dish with Oil. Put all prepared stuffed balls on a greased baking dish. Leave it for approx 30 minutes. (out of oven).

 

Then, brush Milk on all balls in a baking dish.

 

Pre-heat oven. Bake for 20 minutes at 200°.

 

Brush Butter on all balls after baking.

 

Arrange bakes balls on a serving plate.

 

Serve hot with Green Chutney.

 

Are You Fond of Mumbaiya Wada Pav…!!!???

 

                                                Here is Wada Pav…Sophisticated…Baked Wada Pav…!!!

Masala Banana Fry – Spiced Banana Fry

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons

 

Ingredients:

Raw Banana peeled 2

Rice Flour 2 tbsp

Turmeric Powder Pinch

Red Chilli Powder 1 ts

Black Pepper Powder ½ ts

Curry Leaves crushed ½ tbsp

Tamarind Pulp 1 ts

Sugar powder 1 ts

Salt to taste

Oil to Deep Fry

For Topping:

Fresh Coconut grated ½ cup

Roasted Salted Peanut 2 tbsp

Fresh Coriander Leaves 1 tbsp

Pomegranate granules 2 tbsp

Chat Masala 1 ts

Salt to taste

Sugar 1 ts

Lemon Juice ½ lemon

Black Pepper Powder ½ ts

Method:

In a bowl, take Rice Flour, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, crushed Curry Leaves, Tamarind Pulp, Sugar Powder and Salt. Add very little water. Mix well. Should become like thick paste.

 

In another bowl, take all ingredients for Topping and mix well. Keep a side for later use.

 

Cut peeled Raw Banana in a thin slice shape. Roll Banana slices in prepared Rice Flour mixture.

 

Deep Fry Spiced Banana slices. Spread on plain paper to get additional oil absorbed. Set on a serving plate.

 

Spread prepared Topping stuff on Banana slices on a serving plate.

 

Forget French Fry and Try Spiced Banana Fry.

Muri Masala and Muri Mamra – Muri Murmura

For Muri Masala:

Preparation time: 5 minutes

Cooking time: 15 minutes

Yield 150g

For Muri Mamra – Muri Murmura:

Cooking time 5 minutes

For 2 persons

For Muri Masala:

Ingredients:

Cumin Seeds ¼ cup

Coriander granules ¼ cup

Nigella Seeds 1/8 cup

(Kalonji)

Dry Red Chilli 8-10

Cinnamon Leaves 8-10

Black Salt Powder 1/8 cup

White Pepper Powder 1/8 cup

Mango Powder 1/8 cup

 

Method:

On low flame, in a non-stick pan, dry roast Cumin Seeds, Coriander granules and Nigella Seeds.

 

When roasted somehow, add Dry Red Chilli and Cinnamon Leaves. Continue roasting.

 

When it gets brownish while roasting, remove from flame.

 

Leave it to cool off.

 

Take it in a dry grinding jar of mixer and crush to fine powder.

 

Add Black Salt Powder, White Pepper Powder and Mango Powder. Mix very well.

 

Store it in an air-tight container to use when needed.

 

It will be useful to make you TASTY food item TASTIER…in Bengali way…

For Muri Mamra – Muri Murmura:

Ingredients:

Oil (preferably Mustard Oil) 2 tbsp

Asafoetida Powder ½ ts

Curry Leaves 10

Peanuts ¼ cup

Roasted Skinned and Split Gram ¼ cup

Muri Mamra (Murmura) 4 cup

Muri Masala 1 tbsp

Salt to taste

 

Method:

Heat Oil in a pan. Add Asafoetida Powder and Curry Leaves.

 

Add Peanuts and roast it well.

 

Add Roasted Skinned and Split Gram and roast it well.

 

Add Muri Mamra and roast it well while mixing well.

 

Add Muri Masala and Salt. Mix well.

 

Serve it freshly cooked to enjoy the real taste.

 

Make Your Relaxing Holiday Tasteful…

 

Bengali Way…

 

with…

 

Quickly Prepared…

 

Differently Delicious…

 

with…

 

Muri Mamra with Muri Masala…

Khoya Jalebi

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 20

 

Ingredients:

For Sugar Syrup:

Sugar 1 cup

Cardamom Powder ¼ ts

Saffron threads 4-5

 

For Jalebi:

Milk Khoya grated 1 cup

Refined White Wheat Flour (Maida) ½ cup

Milk ½ cup

Ghee to fry

 

Almond chips for garnishing.

 

Cooked Flattened Rice (Poha) for serving.

 

Method:

For Sugar Syrup:

Take Sugar with ½ cup of water in a pan. Put it on medium flame. When it begins to thicken, mix Cardamom Powder and Saffron threads and remove the pan from flame.

 

Sugar Syrup is ready. Keep it a side to use later.

 

For Jalebi:

Take Milk and grated Milk Khoya in a wet grinding jar of your mixer. Just churn it for 8-10 seconds. Take it into a bowl. Add Refined White Wheat Flour gradually while stirring very well to prepare thick and smooth batter with no lump in it.

 

Fill this batter in a piping bag and keep a side.

 

Heat Ghee for frying in a frying pan. From piping bag, pour batter in heated Ghee in a multi-circular shape. Make number of such multi-circular shaped Jalebi in heated Ghee.

 

Deep fry them on medium flame. Flip carefully to fry both sides of Jalebi. Deep fry to light brownish for soft Jalebi and light red for crunchy Jalebi.

 

When fried, remove from fry pan and immediately dip in prepared Sugar Syrup and arrange on a serving plate. Please don’t make heap.

 

Garnish with sprinkle of Almond chips.

 

Serve Hot with Cooked Flattened Rice (Poha).

 

Enjoy Sweet and Lip Licking Jalebi…

Instant Suji Dhokla – Instant Rava Dhokla – Instant Semolina Dhokla

Prep.5 min., Cooking time 20 min., for 2 Persons

Ingredients:

                Semolina                             1 cup

                Curd                                      1 cup

                Ginger-Chilli Paste           1 ts

                Salt to taste

                Fruit Salt                              1 tbsp

                Oil                                           2 tbsp

                Mustard Seeds                 1 ts

                Dry Red Chilli                      2

                Sesame Seeds                   1 ts

                Curry Leaves                      5

                Green Chilli chopped      2

                Fresh Coriander Leaves for garnishing

Method:

Take Semolina in a mixing bowl.

Add Curd and littler as needful to prepare batter for Dhokla. Leave it to rest for 10 minutes.

Meanwhile, take water in a steamer and put it on flame to boil.

Put an Oil greased plate in the steamer.

In Dhokla batter, add Salt, Gigner-Chilli Paste and Fruit Salt. Mix well.

Pour prepared batter in the plate in heated steamer.

Cover the steamer and steam for 15 minutes.

When steamed, remove the plate from the steamer and leave it to cool off.

When cooled off, cut prepared Dhokla in medium size pieces.

Heat Oil in a pan.

Add Mustard Seeds, Dry Red Chilli, Sesame Seeds, Curry Leaves and chopped Green Chilli.

When crackled, pour all over prepared Dhokla.

Garnish with Fresh Coriander Leaves.

Take few pieces on a serving plate.

Serve Fresh for its best taste.

Cheese Chilli Potli – Cheese Chilli Bag

Prep.20 min., Cooking time 30 min., Servings 10

Ingredients:

For Dough:

            Refined White Wheat Flour (Maida)                           1 cup

            Semolina                                                                     2 tbsp

            Oil                                                                                2 tbsp

            Salt

For Stuffing:

            Cabbage grated                                                          1 cup

            Turmeric Powder                                                        1 ts

            Salt

            Oil                                                                                1 ts

            Chilli Paste                                                                  1 tbsp

            Garam Masala                                                            ½ ts

            Cheese                                                                        30 gm

            Oil for Deep Frying

            Grated Cabbage for garnishing                                  2 tbsp

Method:

Take Refined White Wheat Flour and Semolina in a kneading bowl. Add Oil and Salt. Knead semi soft dough adding water slowly as needed.

Take grated Cabbage in a bowl. Add Salt and Turmeric Powder. Leave to for apporx 15 minutes. Then squeeze cabbage to remove the water to make it dry.

Heat Oil in a pan on low flame. Add Chilli Paste. Add Cabbage and fry it for 3-4 minutes on low flame. Leave it to cool down. Add Garam Masala and Cheese. Mix well.

Roll number of small chapatti (puri) from prepared dough. Put 1-2 tbsp of prepared cabbage stuffing in the middle of Puri. Fold border of Puri to wrap the stuffing giving shape of a small bag. Don’t shape it like ball. Prepare small stuffed bags of all Puri.

Deep fry all stuffed bags in oil to light brownish.

Garnish with Grated Cabbage.

Serve Hot with any Home Made Chutney or Sauce of choice.

Open Stuffed Bags in Mouth and Fill Your Hungry Tummy with Cabbage Delicacy.

Mix Ghughri

Prep.15 min., Cooking time 30 min., for 4 Persons

Ingredients:

            Whole Wheat Grains               1 cup

            Sorghum                                 1 cup

            Millet                                        ½ cup

            Chilli-Garlic Paste                   2 tbsp

            Coriander-Cumin Powder       1 tbsp

            Salt to taste

            Fresh Coriander Leaves         ¼ cup

            Oil                                            3 tbsp

            Red Chilli Powder                   1 ts

            Lemon Juice                           of 1 lemon

Method:

Soak Whole Wheat Grains, Sorghum and Millet separately for approx 10 to 12 hours.

Strain and wash them separately.

Boil Whole Wheat Grains in pressure cooker to 5 whistles. Let pressure cool down. Strain excess water and keep boiled Whole Wheat Grains a side.

Boil Sorghum in pressure cooker to 5 whistles. Let pressure cool down. Strain excess water and keep boiled Sorghum a side.

Boil Millet in pressure cooker to 3 whistles. Let pressure cool down. Strain excess water and keep boiled Millet a side.

In a bowl, take Chilli-Garlic Paste, Coriander-Cumin Powder, Salt and Fresh Coriander Leaves. Mix well. Add Oil and mix well.

Add all boiled grains in the bowl of mixed spices.

Add Red Chilli Powder and mix well. Add Lemon Juice and mix well again.

As grains are just from cooled down pressure cooker, the temperature must be warm.

Yes, serve immediately when it is still warm to enjoy only the taste but delighting aroma or boiled grains.

Wow…Such an Aromatic and Energetic…

Come on Guys…Are You 45+…!!!??? This Mix Ghughri is for You…

You Must Have This in Your Breakfast Schedule…At least…Twice a week…

Baby Corn Potato Cheese Wraps

Prep.20 min., Cooking time 20 min., Servings 4

Ingredients:

For Veg. Mixture:

Butter                                                  1 tbsp

Potato Wedges parboiled                    2 cup

Capsicum strips                                  ½ cup

Baby Corn strips blanched                 ½ cup

Chilli Flakes                                         1 ts

Oregano                                              ½ ts

Salt to taste

For Cream Cheese Sauce:

Cottage Cheese grated                       ½ cup

Fresh Cream                                       1 tbsp

Cheese Spread                                   2 tbsp

Black Olive                                         6-7

Fresh Coriander Leaves                     1 tbsp

Salt to taste

For Mayonnaise Sauce:

Mayonnaise                                        ½ cup

Tomato Ketchup                                 2 tbsp

Onion slices                                        of 1 onion

Green Chilli chopped                          2 tbsp

Mustard Powder                                 ½ ts

Salt to taste

Other Ingredients:

Carrot grated                                       1 cup

Spinach Roti                                       4

Cabbage Leaves                                 4

Salt to taste

Method:

For Veg. Mixture:

Heat Butter in a pan on low flame. Add parboiled Potato Wedges. When sautéed to light brownish, add Capsicum strips, blanched Baby Corn strips, Chilli Flakes, Oregano and Salt. Sauté for 3-4 minute on low flame. Keep a side.

For Cream Cheese Sauce:

Take grated Cottage Cheese in a bowl. Add Fresh Cream, Cheese Spread, Black Olive, Fresh Coriander Leaves and Salt. Whisk well. Keep a side.

For Mayonnaise Sauce:

Take Mayonnaise in a bowl. Add Tomato Ketchup, chopped Green Chilli, Mustard Powder and Salt. Mix well. Add Onion slices. Keep a side.

For Assembling:

Put 1 Spinach Roti on a plate. Put 1 Cabbage Leaf on the Roti. Spread Cream Cheese Sauce on it. Spread prepared Veg. Mixture on it. Sprinkle grated Carrot over it. Spread Mayonnaise Sauce on it.

Fold the Roti from all sides to wrap the stuff.

Serve Fresh.

Enjoy Multi Stuffed Roti Wrap…

Vegetable Kodri

Prep.20 min., Cooking time 10 min., for 2 Persons

Ingredients:

Oil                                                        1 ts

Cumin Seeds                                      ½ ts

Curry Leaves                                      8-10

Cinnamon                                           1 pc

Clove buds                                          4-5

Ginger-Garlic-Chilli Paste                   1 tbsp

Onion finely chopped                          1

Capsicum chopped slices                   1

Tomato finely chopped                       1

Turmeric Powder                                ½ ts

Red Chilli Powder                               1 ts

Garam Masala                                    ½ ts

Fennel Seeds Powder                        1 ts

Salt to taste

Mix Vegetable parboiled                     1 bowl

(Potato, Carrot, Coli Flower, French Beans, Green Peas)

Curd                                                    2 tbsp

Kodri (Foxtail Millet) boiled                 1 cup

Fresh Coriander Leaves                     1 tbsp

 

Raita (spiced curd) for serving

 

Method:

Heat Oil in a pan. Add Cumin Seeds, Curry Leaves, Cinnamon, Clove buds and Ginger-Garlic-Chilli Paste and sauté. Add finely chopped Onion and sauté. Add chopped slices of Capsicum and sauté. Add finely chopped Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Garam Masala, Fennel Seeds Powder and Salt. Mix well and cook on medium flame. When Tomato softens, add parboiled Mix Vegetables and Curd and mix well. Add boiled Kodri and mix well. Continue cooking on low-medium flame for 3-4 minutes.

 

Take on a serving plate. Sprinkle Fresh Coriander Leaves.

 

Serve Fresh and Hot with Raita.

 

Fill Tummy and Feel Satisfied…

 

Eat Kodri and Maintain Diet…

Hariyali Poha – Greenery Flattened Rice

Prep.10 min., Cooking time 5 min., for 2 Persons

Ingredients:

For Paste:

Fresh Coconut grated             ¼ cup

Green Chilli                             2

Fresh Coriander Leaves         ½ cup

Lemon Juice                           2 tbsp

Sugar                                      1 ts

Salt to taste

For Tempering:

Oil                                            1 ts

Mustard Seeds                        ½ ts

Skinned-Split Black Gram      1 ts

Dry Red Chilli                          2

Curry Leaves                          8-10

Asafoetida Powder                 Pinch

 

Poha (Flattened Rice)                         1 cup

 

Pomegranate Granules for garnishing

 

Method:

Dampen Flattened Rice with little water.

 

Take all listed ingredients for Paste in a wet grinding jar of your mixer. Crush to fine paste.

 

Mix well dampened Flattened Rice and prepared Paste.

 

Heat Oil in a pan. Add Mustard Seeds, Skinned-Split Black Gram, Dry Red Chilli, Curry Leaves and Asafoetida Powder. When crackled, add Flattened Rice mixed with Paste. Mix well slowly while cooking on low flame. Take care of not mashing Flattened Rice.

 

Take it on a serving plate.

 

Sprinkle Pomegranate Granules to garnish.

 

Serve Fresh and Hot.

 

Make Your Meal Cool…with Hariyali Poha…

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