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.

Imli Cooler – Tamarind Cooler

Preparation time: 10 minutes

Cooking time: 5 minutes

Serving 1

Ingredients:

Tamarind Pulp ¼ cup

Sugar ¼ cup

Fresh Coriander Leaves 1 tbsp

Fresh Mint Leaves 10 leaves

Black Salt Powder ½ ts

Cumin Powder ½ ts

Orange Juice 1 cup

Aerated Water 1 glass

(Sparkling Water Or Soda Water)

Ice Cubes 8-10

Method:

Take Tamarind Pulp in a pan. Add Sugar and put pan on low-medium flame. Stir it occasionally. When Sugar is melted, remove the pan from flame and leave it to cool down.

 

Then, take it in a muddle bowl. Add Fresh Coriander Leaves, Fresh Mint Leaves, Black Salt Powder and Cumin Powder. Muddle it very well.

 

Then, take this well muddled stuff in a serving glass. Add 4-5 Ice Cubes. Pour Orange Juice to fill the glass up to ¾ and fill the glass to full with Aerated Water and 4-5 Ice Cubes.

 

Serve Fresh to Feel Re-Freshed in Hot Summer…

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…

Shahi Dal Tukda

Prep.5 min., Cooking time 30 min., Servings 6

Ingredient:

For Topping:

            Skinned and Split Pigeon Peas boiled            1 cup

            Ghee                           1 tbsp

            Cashew Nuts              2 tbsp

            Almonds                      2 tbsp

            Raisins                        1 tbsp

            Sugar                          3 tbsp

            Cardamom Powder    Pinch

For Sugar Syrup:

            Sugar                          ½ cup

            Saffron            Threads          5-6

            Cardamom Powder    Pinch

For Shahi Tukda:

            Bread Slices                4

            Ghee to fry

Edible Silver Foil and Nuts to garnish.

Rabadi for serving.

Method:

For Topping:

Heat Ghee in a pan on low flame. Add Cashew Nuts and Almonds and roast well. When roasted, add Raisins and boiled Skinned and Split Pigeon Peas. Stir fry. Add Sugar and continue cooking on low flame. When Sugar is diluted, add Cardamom Powder. Mix well. Remove from the flame. Keep a side.

For Sugar Syrup:

In a pan, take ½ cup of Sugar. Add little water enough to cover Sugar in the pan. Put it on low-medium flame to melt Sugar.

For Shahi Tukda:

Cut all Bread Slices in round shape.

Heat Ghee in a pan on low flame. Pan fry all Bread Slices. Then, dip in prepared Sugar Syrup and keep on a plate.

Set topping with prepared mixture for Topping. Garnish with Edible Silver Foil.

Arrange prepared Shahi Tukda on a serving plate. Sprinkle some Nuts.

Serve with Rabadi.

Give a Royal Touch to Ordinary Bread…Feed Shahi Dal Tukda…

Kaju Kulfi – Cashew Nuts Kulfi

Preparation time: 2 minutes

Cooking time:  5 minutes

Servings: 12 Kulfi

Ingredients:

Milk                                     500ml

Condenses Milk                 200ml

Cashew Nuts                     75g

 

Method:

Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.

 

Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.

 

Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.

 

Leave this mixture to cool off to room temperature.

 

Fill prepared mixture in number of Kulfi moulds.

 

Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.

 

Serve chilled.

 

Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…

Healthy Sweet Bars

Prep.5 min., Cooking time 25 min., Servings 6

Ingredients:

            Oats                                        ¼ cup

            Walnut chopped                      ¼ cup

            Corn Flakes crushed              ¼ cup

            Wheat Flour                            ¾ cup

            Baking Powder                       ¼ ts

            Soda-bi-Carb                          ¼ ts

            Butter                                      ¼ cup

            Brown Sugar                           ¼ cup

            Honey                                     2 tbsp

            Condensed Milk                      ¼ cup

            Vanilla Essence                      ¼ ts

            Gems (Cadbury’s product)     ¼ cup

Method:

With Wheat Flour, mix Baking Powder and Soda-bi-Carb and sieve.

In a bowl, mix Butter and Brown Sugar and whisk it. Add Honey and whisk again. Add Condensed Milk, Vanilla Essence, Oats, chopped Walnut and crushed Corn Flakes. Mix very well.

Grease a baking dish with Butter. Fill the prepared mixture in the greased baking dish and press the mixture in the baking dish. Arrange Gems on the top to garnish.

Bake in pre-heated oven for 25 minutes at 150°.

Leave it to cool down. Then cut it and serve.

Let Children Enjoy Their Favourite Sweet with Healthy Stuff.

Sandwich Pizza

Prep.15 min., Cooing time 10 min., Servings 3

Ingredients:

For Stuffing:

            Butter                                                  1 ts

            Oil                                                        1 ts

            Ginger-Garlic-Chilli Paste                   1 ts

            Onion chopped small                          1

            Capsicum chopped pieces                 of 1 capsicum

            Carrot chopped small cubes               of 1 carrot

            Tomato chopped small                       1

            Cabbage grated                                  ½  cup

            Tomato Ketchup                                 2 tbsp

            Pavbhaji Masala                                 1 ts

            Chilli Flakes                                         1 ts

            Oregano                                              1 ts

            Red Chilli Powder                               1 ts

            Bread Crumb                                      1 ts

            Salt to taste

Other Ingredients:

            Mini Pizza Buns                                  6

            Butter                                                  5-6 tbsp

            Cheese                                                10-12 cubes

            Olives whole of slices                         5-6

            Jalapeno (Chilli Pepper) round slices of 1 Jalapeno

Soft Drink for serving

Method:

For Stuffing:

Heat Oil and Ghee in a pan. Add Ginger-Garlic-Chilli Paste. Add Onion, Capsicum, Tomato, Cabbage and Carrot. Sprinkle Salt and stir slowly to mix well on slow-medium flame for 3-4 minutes. Add Pavbhaji Masala, Chilli Flakes, Oregano, Red Chilli Powder and mix well stirring slowly. Pour Ketchup spreading all around and sprinkle Bread Crumb. Stir slowly while continue cooking on slow-medium flame. Cook for 2-3 minutes only. Remove the pan from the flame. Keep a side to use later.

For Assembling:

Apply Butter on Mini Pizza Bun. Make a layer of prepared stuffing on it. Arrange Olives and Jalapeno on top of that. Grate Cheese spreading on top. Put another Mini Pizza bun on top of this. Grill it using sandwich maker.

Serve fresh with any soft drink of choice.

Enjoy the Feelings of Two Snacks in One…Sandwich and Pizza…Sandwich Pizza.

Dariya na Ladu – Roasted Chickpeas Laddu

Prep.10 min., Servings 6

Ingredients:

            Roasted Chickpeas (Dariya)-skinned and split          1 cup

            Ghee                                                                           ½ cup

            Jaggery like thick powder (not lumps)                       2 tbsp

            Fine Powder of Roasted Chickpeas (skinned and split) for garnishing

Method:

Crush skinned and split Roasted Chickpeas in a dry blending jar or your mixer. Crush it to coarse texture. Remove in a bowl after crushing.

Add melted Ghee and Jaggery. Mix very well

Make number of balls of size and shape of your choice.

Sprinkle fine powder of Roasted Chickpeas.

Serve Fresh.

Can be stored in dry and normal temperature place.

Enjoy Simple, Healthy and Energetic Laddu in Indian Winter.

Paneer Thandai Balls – Cootage Cheese Sardai Balls

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

Ingredients:

For Stuffing:

            Condensed Milk                      ¼ cup

            Milk Powder                            4 tbsp

            Thandai Powder                      1 tbsp

            (Powdered Black Pepper, Cinnamon, Fennel Seeds, Cardamom, Saffron, Poppy Seeds, Melon Seeds, Sugar)

For Outer Layer:

            Condensed Milk                      ½ cup

            Milk Khoya                              ½ cup

            Cottage Cheese                      ¼ cup

            Milk Powder                            1 tbsp

Coloured Dry Coconut Powder for garnishing.

Method:

For Stuffing:

Take Condensed Milk in a pan and put it on low flame. When it becomes hot, add Milk Powder and Thandai Powder. Stir it occasionally to avoid burning or sticking at the bottom of the pan. Cook it until it thickens. Keep it a side.

For Outer Layer:

In another pan, take Condensed Milk and put it on low flame. When it becomes hot, add Milk Khoya, Cottage Cheese and Milk Powder. Stir it occasionally to avoid burning at the bottom of the pan. Cook it until in thickens.

For Assembling:

Prepare number of small balls of prepared mixture for Stuffing. Keep a side.

Prepare a big ball of prepared mixture for Outer Layer. Press it lightly between two palms to give flat thick round shape. Put one of prepared small ball for Stuffing in the middle of outer layer. Close it in the palm fist to wrap the stuffing and give it a ball shape rolling between two palms. Apply little Ghee on your palms if needed to make it easy to prepare balls.

Repeat to prepare number of such stuffed balls.

Coat all stuffed balls rolling in Coloured Dry Coconut Powder.

Serve immediately for fresh taste or refrigerate for cold taste.

Enjoy Royal Touch on Your Tongue with Soft and Smooth and Milky…Paneer Thandai Balls…

error: Content is protected !!