Pineapple Pasta

Ingredients:

1 tbsp vegetable oil

1 ½ cups chopped fresh pineapple

1 large red bell pepper, diced

1/2 cup chopped onions

½ cup peas

½ cup sweet corn

2 cloves garlic, pressed or minced

½ cup chopped, unsalted cashews/ roasted peanuts

2 cups cooked brown pasta, (boiled)

1 tablespoon soy sauce

1 to 2 teaspoons chili garlic sauce

Salt, to taste

Sesame seeds roasted 1 tsp for garnishing.

Half of pineapple scoop out then use for serving pasta.

Method:

In a pan add oil, when hot add onion, garlic and fry till golden. Then add red bell pepper, pineapples, roasted peanuts (cashew if using) fry for 2 mins on medium heat. Add peas and sweet corn, cook for 2 mins. Then add soya sauce, garlic sauce, and brown boiled pasta. Mix well cook for 2 mins. Check for salt. Serve hot in pineapple bowl and garnish with sesame seeds.

 If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking

www.thboxes.com

Beetroot Rice

Ingredients:

2 tablespoons butter/ vegetable oil (1 tbsp)

1 teaspoon cumin seed

1⁄2 teaspoon mustard seeds

1 teaspoon ginger, minced

2 boiled beetroot = 1 cup grated

1 small finely sliced onion

1 teaspoon sambar powder

1 teaspoon garam masala powder

1⁄4 cup peas

¼ cup sweet corn

5-6 Curry leaves

1 cup rice, cooked

Salt to taste

Method:

Melt butter in pan.

Add cumin, mustard seeds , curry leaves and ginger.

Sauté for 1 minute. Fry onion till golden.

Add grated beetroot.

Cook on low until beets are tender; you may need to add a little water to prevent sticking.

Add sambar powder, and garam masala powder.

Stir in peas and sweet corn.

Stir in rice; stir until rice is red.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking www.thboxes.com

Gobhi Paratha

Gobhi paratha is very popular paratha in Northern parts of India.

Ingredients:

1 tsp ginger grated

2 cup gobhi / cauliflower grated

1 green chilli finely chopped (remove the seeds)

½ tsp turmeric / haldi

½ tsp red chili powder

½ tsp anardana (pomegranate seeds powder)

½ tsp cumin powder / jeera powder

½ tsp garam masala powder

½ tsp amchur powder / dry mango powder

salt to taste

For paratha dough:

1 cup whole wheat flour / atta

Salt to taste

Water as required for kneading

¼ cup wheat flour for dusting

For roasting paratha:

Ghee or oil as required

Method:

Gobhi stuffing process:

First, heat oil and sauté ginger.

Then add grated cauliflower (gobhi), green chilli and sauté for 5 minutes.

Further add all spices and sauté well.

Finally, add salt and keep aside.

Assembling and rolling out the paratha:

First, take a medium sized ball from paratha dough, roll about 5 inches in diameter.

Place the prepared stuffing in the centre. Now take the edges to close, bringing to centre. Press sprinkle some flour and roll it paratha size as required.

 Now a hot pan/ tawa place the rolled paratha and cook both sides. Till golden.

Add oil / ghee/ butter and press slightly.

Serve hot with butter, chutney of your choice, yogurt. Or just roll it indulge Gobhi Paratha on its own. It taste yumm...

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking

www.thboxes.com

Kappa Rotti / Dosa

Kappa Rotti: Is soft in the center and crispy on the sides 4-ingredient for making yummy Rotti or dosa from Mangalore is a culinary delight. Try it out today – no fermentation required!

What is  kappa rotti made of?

Kappa Rotti is a popular dish from Mangalore (a city in the southern part of India). It is a type of dosa (pancake) made by grinding soaked rice and urad dal with freshly grated coconut, flattened rice (poha), methi seeds and salt. Its simple and mouth watering dish. It goes well with vegetable korma, prawn/ chicken curry.

Ingredients:

2 cups idli rice

1/2 cup Urad dal

1.5 teaspoons methi seeds (fenugreek)

1 cup grated coconut

1/4 cup poha (flattened rice)

salt to taste

water as needed

oil for frying

Method:

Rinse the rice and dal couple of times in water till the water runs clean. Soak the rice and dal in 2 cups of water along with methi seeds overnight or for 5-6 hours.

Drain the water from the rice and dal. Grind the rice-dal and methi seeds to a fine paste along with grated coconut, flattened rice and salt using as little water as possible.

Add water to the batter to get the consistency of dosa batter.

Heat a tawa or a pan over medium heat and grease it with oil. Add a ladleful of batter in the centre of the pan (do not spread).

In a few seconds, you’ll notice bubbles forming and popping-up. At this point, cover it with a lid and cook until done. (cook for 4-5 mins) Repeat till all the batter is used up.

Serve hot with your favourite curry immediately! (I served it with chettinad prawn masala… recipe link http://yuvikasrecipes.blogspot.co.uk/2018/04/chettinad-prawn-masala.html )

Note: This Rotti/dosa batter does not require fermentation but for best results leave it at room temperature for a few hours before making kappa rotti.

This dosa/ rotti is cook on one side, Once you remove the lid.  Serve hot. DO NOT flip it to the other side.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking www.thboxes.com

Idiyappam

Ingredients :

1 cup rice flour 

1¼ cup water

salt to taste

1 tsp oil

Method:

Firstly, in a kadai take 1¼ cup of water, also add salt and oil.

Stir well and get water to boil

Further simmer the flame, and add roasted rice flour.

Mix continuously till the dough is formed.

Now turn off the flame, cover and rest for 5 minutes.

Furthermore, with wet hands, knead and combine together.

Be careful, as the dough is going to be very hot.

Now take noodle mould and fix to the chakli maker.

Grease the chakli maker with some oil. This prevents dough from sticking to mould.

Now make a cylindrical shape out of dough and place the dough inside maker. keep covered the rest dough else they will turn hard.

Tighten the lid and start preparing idiyappam.

On the greased idli plate press in circular motion.

Further, steam it for 10 minutes.

Finally, serve idiyappam with onion tambudi, http://yuvikasrecipes.blogspot.co.uk/2018/04/konkani-delight-piyava-onion.html

or sweet coconut milk and topped with coconut oil.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking

www.thboxes.com

Tomato Pasta- South Indain Style

Tomato Pasta

Inspired by tomato rice which we often cook in our homes, I have tired tomato Pasta keeping all the delicate flavours just replacing white rice with brown pasta and pinch of Yuvika’s kitchen touch. Here goes the recipe…

Ingredients:

1 cup brown pasta

1 medium chopped onion

2 teaspoon sambhar powder

1 handful chopped coriander leaves

2 tablespoon refined oil

1/2 teaspoon garlic paste

3 large chopped tomato ( 2 tomato for puree and 1 chopped)

1 medium green chilli

1/4 teaspoon powdered turmeric

 Salt to taste

1/2 teaspoon ginger paste

1 tsp red chilli powder

Roasted melon seeds ¼  cup for garnishing

Few coriander leaves chopped for garnishing

For Seasoning

1/4 teaspoon mustard seeds

7 curry leaves

1 pinch asafoetida

1 star anise

Method:

 1. In a pan add borwn pasta , 1 tsp salt and boiling water and cook for about 25 minutes or till pasta turns soft. Drain and keep aside.

 2. Now put the chopped tomatoes in a blender and blend it properly. Transfer the puree in a bowl and keep it aside. Now heat 2 tbsp of oil in a pan and add the ingredients for seasoning (mustard, asafoetida, curry leaves, star anise). Add onions and sauté till they turn slightly pinkish in hue. Then add green chillies and ginger-garlic paste. Sauté these ingredients for a minute.

 3. Now add the tomato puree, chopped tomato, turmeric powder, red chilli powder, sambar powder and salt as required. Cook until the oil separates. Add the cooked pasta to the tomato gravy and mix well. Once done, transfer the tomato pasta in a serving bowl and garnish with coriander leaves and roasted melon seeds. Serve hot with papads or raita.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking www.thboxes.com

Broccoli Fried Rice

#Broccoli Fried Rice

Ingredients:

2 cups of grated raw broccoli (use a cheese grater or food processor)

1/2 cup frozen sweetcorn

1/2 cup carrots, thinly sliced

1/2 cup yellow capsicum

1/2 cup red capsicum

1/2 cup sugar snaps peas

1/2 TBSP olive oil

2 TBSP soy sauce

Salt to taste

1/2 tsp black pepper pwd.

8-10 roasted peanuts

2 tsp sesame seeds (for garnishing)

Method:

1. In a large pan, add oil then sauté carrot, sugar snap peas, capsicums on a medium/high heat, until it become little soft.

2. Next add in sweet corn and peanuts for 2 mins.

3. Next add grated broccoli, salt, black pepper and soy sauce. Cook stirring frequently for about 5-7 more minutes.

4. Garnish with sesame seeds. Serve hot.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking www.thboxes.com

Homemade Kulcha's

Homemade kulchas.....
With atta and maida... half each

Ingredients:
Wheat flour... 1-1/4 cup
All purpose flour....1-1/4 cup
Baking powder..., 1/2 tsp
Baking soda...1/4 tsp
Salt... 3/4 tsp or as per taste

Sift all the above ingredients. Do this process twice.

Make a well in the centre and add the following

Curd.... 4Tbsp
Oil.... 2Tbsp
Sugar... 2-1/2 tsp
Lukewarm milk... 1/3 cup
Water...1/3 cup

Method:

1.Knead the dough and keep it in a warm place for an hour or so. In this weather, a little longer, like 2-3 hours.
2. Make balls, as u make for chapati. Again keep this for 10-15 min. This is very important.
3. Take a ball, flatten it little, put sesame seeds, onion seeds(kalonji) and chopped coriander. Press these using fingers.
4. Roll thin in oblong shape and bake in pre heated oven for 5-7 minutes. Bake either half done or fully.
5. If half done, then once cool, wrap in cling film and store in refrigerator.
6. Once done, apply butter and Serve hot with Chole

 http://yuvikasrecipes.blogspot.co.uk/2017/11/jhakaas-chole.html

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking

www.thboxes.com

Paneer Biryani in cooker

Ingredients :

for paneer marination:

1 cup curd

½ tsp turmeric powder

¾ tsp ginger-garlic paste

2 tsp biryani masala

salt to taste

1 tsp chilli powder

15-20 paneer pieces of paneer

½ onion cubed

fistful mint leaves / pudina

for frying onions:

2-3 tbsp oil / ghee

1 large onion sliced

spices:

1 bay leaf / tej patta

1 cinnamon stick

10-15 black pepper

3 cardamom

4 cloves

1 star anise

Method:

1 cup basmati rice soaked 30 minutes

1 cup water

fistful coriander chopped

few mint leaves / pudina

pinch of biryani masala/ garam masala

3 tbsp saffron milk

salt to taste

Paneer marination recipe:

in a large mixing bowl, take one cup of thick curd.

add turmeric powder, ginger garlic paste, biryani masala, salt to taste and chilli powder.

mix the spices with curd with the help of whisk.

in addition, add cubed panner to the spiced curd.

furthermore, add in onions and mint leaves.

mix gently. do not break paneer.

keep aside 1 hour to marinate.

frying onions recipe:

heat pressure cooker and add 3 tbsp of oil / ghee. along with it add sliced onions.

fry the onions till they turn golden brown.

once the onions turn golden brown drain on absorbent paper. so that excess oils are absorbed.

Layering paneer biryani:

Finally, now add spices like bay leaf, cinnamon stick, black pepper, cardamom, cloves and star anise. fry till they turn fragrant.

Add the prepared marinated panner to the cooker and even them out.

now add basmati rice (soaked for 30 minutes) and spread evenly over marinated paneer, with a wide spoon, create some gaps between rice and marinated paneer.

Furthermore, add 1 cup of water. level out rice and make sure rice grains are immersed into water.

Spread chopped coriander leaves and mint over it, also spread some fried onions over it.

Add a pinch of biryani masala/ garam masala over it.

Now add saffron milk pouring uniformly. (soak pinch of saffron stands in 3 tbsp of warm milk)

Sprinkle some salt to taste.

Cover the cooker along with whistle / vent. cook for 20 minutes on low flame.

Finally, once the pressure settles down, then open the lid and serve the paneer biryani with  cucumber raita.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking www.thboxes.com

Jackfruit (Katahal) Biryani

Aromatic biryani made with fried raw jackfruit pieces cooked with a delicious blend of spices and basmati rice.

Ingredients :

Raw Jackfruit 1/2 kilogram

Basmati Rice soaked and drained 1 1/2 cups

Salt to taste

Green cardamoms 4

Black cardamoms 3

Cloves 3

Cinnamon 2 one inch

Oil to deep fry

Onions thinly sliced 4 medium

Pure ghee 3 tablespoons

Caraway seeds (shahi jeera) 1/2 teaspoon

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Turmeric powder 1 teaspoon

Cumin powder 1 teaspoon

Coriander powder 2 teaspoons

Red chilli powder 2 teaspoons

Tomatoes chopped 3 medium

Yogurt whisked 1 1/2 cups

Fresh coriander leaves finely chopped 1 bunch

Saffron (kesar) 5-6 strands

Milk 2 tablespoons

Garam masala powder 1 teaspoon

Fresh mint leaves torn 1 bunch

Kewra water 1 tablespoon

Method:

Step 1

Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain. Parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain parboiled rice, refresh in cold water and drain again. Heat sufficient oil in a kadai and deep-fry jackfruit cubes.

Step 2

Remove and place on an absorbent paper and set aside. In the same oil deep-fry half of the onions till golden brown and crisp. Remove and place on an absorbent paper and set aside. In another pan heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add remaining onions and sauté for a while. Add ginger-garlic paste and continue to sauté.

Step 3

Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomatoes and continue to sauté for two to three minutes. Add fried jackfruit cubes and stir. Add yogurt, salt and coriander leaves. Dissolve saffron in lukewarm milk and set aside. Preheat the oven to 200°C. Take a large bowl, arrange half of the jackfruit mixture. Over this spread a layer of half the rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water.

Step 4

Arrange the rest of the jackfruit mixture. Cover with the remaining rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminium foil and cook in the preheated oven at 200°C for about twenty to twenty five minutes. Serve hot with a raita of your choice.

Serving Suggestion: once par boiled the rice distribute the rice in three equal portions to one portion add pink of turmeric powder, to second one add 8-9 strands saffron dissolved  in 3 tsp of milk and third portion keep as it is. Use them in layering your biryani.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking

www.thboxes.com

Bulgur wheat Pongal

Pongal is very popular and healthy dish of southern India. It’s one of the famous breakfast delicacies especially in Tamil Nadu. Normally Pongal is made with rice but today I will share My Style Pongal – made of Bulgur wheat and moong dal.

Ingredients:

Bulgur wheat – ½  cup

Moong dal – ½ cup

Salt – As needed

Ghee - to top

To temper

Ghee – 1 tbsp

Black pepper – 1 & 1/2 tsp

Cumin seeds – 1 tsp, heaped

Green chilli – 2

Ginger, very finely chopped – 1 tbsp

Curry leaves – 1 sprig

Asafoetida – 1/8 tsp

Grated Coconut- 2 tsp

Cashew nuts – 8 (Optional)

Raisins- 5-6 (optional)

Method:

In a bowl take bulgur wheat and moong dal wash and soak for 30 mins.

Heat a small pressure cooker with ghee. Temper with pepper, wait for it to start crackle, add cumin, slit green chilli, ginger, curry leaves, coconut and asafoetida (add cashew, raisins if adding). Stir in medium flame for 30 seconds.

Add moong dal and roast for a minute.

Add bulgur wheat, required salt and 2 to 3 cups water (I added 3 cups).

Bring to boil and cook for 3 whistles in medium flame.

Notes

The water quantity depends on the texture you want.

You can add 1/4 tsp turmeric too if you like.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking

www.thboxes.com

Jowar Tandoori Roti

Ingredients:

• Hot water - as required.

• Jowar atta millet flour  - 1 cup.

• Salt - pinch.

Method:

Take a bowl add millet flour, pinch of salt to mix the dough use hot water mix it with a spoon and make a soft dough. Now take some of the atta as dumpling to make a roti, sprinkle millet flour first and put the dumpling press it with a hand to make a chapati. Once the roti is ready take pan heat it, pan need to be very hot then add the roti, atta side on the top spread water on the to side of the roti with hand or cloth then rotate it to the other side. Cook till both sides are done. Cooking in Oven: pre heat the oven for 1o mins on 250 degree c. Place the roti and cook for 4-5 mins, turn and cook for 1/2 minute. Sprinkle kolonji and 1/2 tsp of ghee /butter on each prepared roti's. If you enjoyed reading this article please consider sharing it. Thank you. www.facebook.com/yuvikaskitchen/ Happy Cooking

www.thboxes.com

Coriander Stems Paratha

The coriander stems Paratha also known as the Coriander Paratha is a simple and healthy paratha that is extremely rich in fiber and nutrition.
This paratha is a refreshing change from the regular roti and phulkas and can be had as snack or packed into a lunch box for the kids school.
It is also attractive to kids because of its beautiful green color, and getting them to eat this at school will seem a breeze.
Generally, we all use coriander but throw the stems here I have used it to make healthy paratha recipe from my kitchen to my blog readers.

Ingredients:
1-1/2 cups Whole Wheat flour
1 teaspoon Cumin powder
Coriander stems (Dhania) , small bunch, finely chopped
2 Green Chillies , finely chopped
1 inch Ginger , grated
Salt and Pepper , to taste
1 teaspoon Turmeric powder (Haldi)
Sesame seeds- 1 tsp
Cooking oil , or ghee for cooking

Method:
1. Make puree of coriander stems in a mixer/blender.
2.To begin making the coriander stems parathas, combine all the ingredients into a large mixing bowl.
3.Add a little water at a time and knead to make a firm and smooth dough.
Drizzle a teaspoon of oil over the dough and knead for a couple of minutes until the dough is smooth.
Keep the dough covered in a bowl for atleast 10 minutes before you can start making the paratha.
4.Divide the dough into 10 to 12 portions. Take each paratha ball, roll it out into a triangular, or round circle, by dusting in flour to prevent it from sticking.
5.Now, heat the flat iron skillet on medium heat for a few minutes.
Place the rolled paratha dough on the heated skillet and cook the paratha on medium heat until you notice it starts puffing up slightly in spots.
6.At this point smear some ghee or oil over the parathas and flip and cook in the other side.
7.Cook on both sides, until you notice that the parathas have brown spots on both sides.
8.Continue the same process of cooking the remaining coriander stems parathas and stack them one over the other.
9. Serve hot.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking www.thboxes.com

Eggless Broccoli Bread

Ingredients
1 Large head Broccoli, grated (100gms)
Sliced almonds - 2tsp
175 gm plain flour
2 tablespoons roasted desiccated Coconut
1 teaspoon  Salt
2tsp baking powder
1/2 tsp baking soda
115ml warm almond milk (you can also use warm water instead of almond milk)
2tsp vegetable oil

Method
Take a  baking pan (bread mould/ tin) and Put a parchment paper in the bottom. Oil all the sides and dust it with flour. Sprinkle sliced almonds.
Sift flour, baking powder, salt and baking soda together and set aside. Repeat this process two to three times.
Now add grated broccoli, coconut and warm almond milk and make a soft dough. Let this dough rest for at least 1-2 hr. Pre heat the oven 150 degree C. For 10mins.
Add your dough into the bread mould and bake for 15mins.
Check with toothpick, if it comes clean all done otherwise cook on 100 degree C for another 5-6 mins.
Let it cool down. Now invert it over a plate and slice it.
You will get 10-11 slices of  Eggless broccoli bread.
Enjoy with cheese/ soup of your choice.

Eggless Broccoli Bread is perfect for kids Lunch , who run from there greens. (please check for allergies) You can skip almonds if you or your kids are allergic or do not like it.

Nutritional benefits of BROCCOLI :  its a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking www.thboxes.com

Avocado Tandoori Roti

100% whole wheat flatbread made with avocados. These avocado tandoori roti's are great for lunch / dinner !
I had no idea what an avocado looked like till I moved to UK and now it’s one of my favorite things to eat.
Avocados are very rich in fats but at the same time super healthy. Sounds confusing...
Avocado is rich in monounsaturated fat – the good fat which keeps your heart healthy.
Other than being rich in good fat, they also have plenty of magnesium and potassium in them and are also a good source of fiber.
With so many health benefits, there’s no reason why you shouldn’t be eating them.
There’s so much you can do with this amazing fruit- its can be used in dips, pasta, pizza, sandwiches, salads, milkshakes, icecreams..list goes on.
For avocado milkshake and icecream recipes check my blog. Today am going to share very Indian way of this fruit- Avocado tandoori roti. Its super yummy and filling.

Ingredients:
1 avocado, big [pulp comes to around ½ cup]
1 cup whole wheat flour, some more for dusting
1 teaspoon lemon juice
1/2 teaspoon cumin powder
1/2 teaspoon baking powder
salt, to taste
1/2 tsp oil
Butter optional
water, to knead the dough

Method:
1.Peel the avocado and take out the pulp . Mash the pulp using a fork or a potato masher.
2.Add cumin powder, salt,baking powder, and lemon juice to the avocado pulp. Mix till thoroughly combined.
3.In another bowl measure 1 cup of whole wheat flour [atta]. Add the mashed avocado mixture to the flour.
Starting mixing the avocado mixture with the flour.
Knead to a smooth dough, adding little water if required. drizzle oil on the doughand cover. Let this dough rest for 15-25 minutes
4.Pre heat the oven or tandoori on 230c (temp. setting may vary) for 5 -6 minutes and in the meanwhile makes equal size balls from the dough.
Take one ball, dust it with flour and flatten it using your palm.
5.Roll the roti thin using a rolling pin.
Place the roti on the rack and let it cook for 4-5 mitues then turn n cook for half minute.
Your avocado tandoori roti is ready. Serve hot with curry of your choice. If you like you can add butter on hot roti.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking www.thboxes.com

Gatte Ki Biryani

Gatte ki biryani is famous Rajasthani cuisine and perhaps the most sensitive amongst the Indian cuisines. Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes.

Ingredients for Gatte ki biryani
Gram Flour 1 1/2 cup
Basmati rice boiled 1 1/2 cups
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste

Ginger paste 3 1/2 teaspoons
Yogurt 2 tablespoons
Fresh mint leaves chopped 7-8
Oil deep fried for deep-frying
Ghee 4 tablespoons
Ajwain- 1 teaspoon
Tomato- chopped 1
Bay leaves 2
Cloves 5-6
Green cardamoms 3
Black cardamoms 2
Cinnamon 2 inch pieces 2 
Roasted cumin powder 1 teaspoon
Garam masala powder 2 teaspoons
Fresh coriander leaves chopped 2 tablespoons

Method
1) Mix gram flour, turmeric powder, red chilli powder, salt, cumin seeds, half teaspoon ginger, yogurt, crushed ajwain and mint leaves.
Add a little water to make a stiff dough.
2) Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces.
3) Cook in two cups of boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit.
4) Heat ghee in a deep pan. Add bay leaves, cloves, green cardamoms, slightly opened black cardamoms, cinnamon, remaining ginger paste, tomato and sauté for a minute.
Add gattas and continue to sauté.
5) Add boiled rice. Add salt, garam masala powder, roasted cumin powder and mix.
6)Reduce heat, cover and cook for 1 -2 minutes on low heat.
Done. Serve hot with raita.

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking www.thboxes.com

Quinoa Oats and Lentil Dosa

Ingredient:
Quinoa – 1 cup
Oats – 1/2 cup
Chana dal –  1/2 cup
Urad dal – 1/2 cup
Masoor dal – 1/2 cup
Salt to taste
Ginger – chili paste – 1 tbsp
Cumin seeds – 1 tbsp

Method:
1. Wash and soak all dals together, seprately soak quinoa and powder the oats. Soak it for 4 hours.
2. Put soaked dal, powdered oats and quinoa into a blender. Add salt, ginger-chili paste and cumin seeds.
3. Grind it very well using little water. Make it into normal dosa batter consistency.
4. Let it rest for 1 hour.
5. Heat nonstick griddle and pour one big spoon full of batter and spread it into a thin dosa.
6. Apply Oil or ghee or butter.
7. Cook it until golden brown from the bottom.
8. Roll Quinoa oats and lentil dosa. Serve it with Coconut chutney or tomato chutney.

If you enjoyed reading this article please consider sharing it. Thank you. 
Please visit my facebook page @yuvikaskitchen
Happy Cooking

www.thboxes.com

Stuffed Masala Bati

Ingredients for Stuffed Masala Dal bati
For dough:
Wheat flour -2 cup
Semolina - ½ cup
Ghee - 1/3 cup
Salt - ¾ tsp
Carom seeds - ½ tsp
Baking soda - ¼ tsp
For stuffing:
Potato - 2 (boiled)
Green peas - ¼ cup
Green coriander - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1 pinch
Cumin seeds - ¼ tsp
Ginger - ½ inch piece (grated)
Green chilly - 1-2 (finely chopped)
Mango powder - ¼ tsp
Coriander powder - ½ tsp
Salt - ½ tsp (as per taste)
Turmeric powder - ¼ tsp
Red chilly powder - ¼ tsp

Method to make Stuffed Dal Bati in OTG
Mix flour and semolina in a big utensil. Also add salt, carom seeds, baking soda and ½ amount of ghee (2 tbsp ghee) and mix all ingredients nicely. Add little water at a time and knead dough. Don’t make dough too soft just mix it really well. To knead this much quantity of dough we have used less then 1 cup water. Cover the dough and keep it aside for ½ hour for fermenting.
Stuffing for Masala Dal Baati
Peel potatoes and mash them finely. Heat oil in a pan. When oil gets hot add cumin seeds and asafoetida and sauté for few minutes. Now add ginger, green chilly, turmeric powder, coriander powder and peas. Sauté for 2 minutes. Also add potatoes, salt, mango powder, red chilly powder and green coriander. Mix all ingredients nicely. Stuffing is ready.
After ½ hour grease hands with ghee and knead the dough again. Dough for making baati is also ready.
Make balls from dough. Keep the size equal to the size of ball required for making chapatti (we can make 12 balls from this much dough). Take one ball and flatten it into 2-3 inch diameter circle with help of your hands and place 1-1.5 tsp stuffing on it. Seal it from all sides giving it a round shape. Place the baati on baking tray. Like wise prepare all baati’s.


Bake Dal Bati in Oven
Preheat oven at 230 degree centigrade. Place tray at middle rack of the oven and set it on 230 degree centigrade for 10 minutes. After 10 are over take them out and check. It is little brown in color; bake it for 2 more minutes on same temperature. Baati has become golden brown, it is now ready.
Dip piping hot baati in ghee and place back on the tray. Baati for serving is ready. Serve piping hot baati with mix dal or pickle and chutney.

Suggestion:
You can make stuffing from peas-paneer, mix vegetables, dry fruits or dal accordingly.
Baking time may vary with different oven models. So bake baati for 10 minutes and then check. Bake until baati gets golden brown.

If you enjoyed reading this article please consider sharing it. Thank you. 
Please visit my facebook page @yuvikaskitchen
Happy Cooking www.thboxes.com

Chole In Instant Pot and Home made Garlic Naan

Quick Recipe

I soaked Chole overnight (1cup) .
 In instant pot add 2-3 tsp oil sauté mode then add cumin seeds(1tsp),
 1 bay leave, 1inch cinnamon stick,
3 green cardamom,
 1 red onion finely chopped,
half tsp finely chopped garlic,
1 tsp zinger green chilli paste,
 fry well for 5 mins then add 4-5 tsp tomato 🍅 purée, 3 tsp Channa masala ,
salt according to taste now add Chole 2 cup 💦 water,
now manual mode low pressure 30mins sealing mode.
Once done ✅ cook on sauté mode for 2 mins garnish with coriander and lemon 🍋. ( add lemon only if you like)
Garlic Naan:
2tsp dry yeast,
1tsp sugar and warm water 💦 (6tsp) mix well and let it frosts for 15mins.
 1 cup maida, half cup whole wheat 🌾 flour sieve it both now add salt acc.
 Again sieve ( this part is important) now in middle add 4 tsp lightly fried finally chopped garlic.
Now add yeast liquid make a soft dough add warm room temperature 💦 water.
 Close and keep in warm place for 2hrs. Now roll out using flour sprinkle black onion seeds ( kalonji) and coriander with help of little water you can do this.
 In pre heated oven place these naan for 5-6 mins brush with butter turn them and again keep for 1 and half minutes. ( oven temperature 225 c fan mode) grill mode will crisp it if you want little crispy you can keep it for 1min on grill mode.

If you enjoyed reading this article, please consider sharing it. Thanks. Happy Cooking. www.thboxes.com

Eggless Banana Bread

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

4 medium sized ripe or over ripe bananas, 300 grams or 10.5 ounce

1.5 cups whole wheat flour or 180 grams

1/4 cup powdered oats

1/2  cup vegetable oil, 125 ml ( you can reduce the oil and add cold milk to fold the mixture)

½ cup organic brown sugar or unrefined cane sugar or regular granulated sugar

½ tsp vanilla powder or 1 tsp vanilla extract

¼ tsp cinnamon powder (optional)

2 to 3 pinches or ⅛ tsp nutmeg powder (optional)

1 to 2 tbsp crushed walnuts (optional)

8-10 Raisins

 1.5 tsp baking powder

½ tsp baking soda

 pinch of salt (optional)(however, I recommend this step as it adds extra flavour to your banana bread) 

 

METHOD:

1.preheat the oven to 180 degree celsius.

2.grease a bread tin or a rectangular cake pan with some coconut oil. you can use the rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).

3.take sliced bananas and sugar in a mixing bowl.

4.mash the bananas well or puree them with a hand blender.

5.now add the oil, vanilla, cinnamon powder, nutmeg powder to the banana and mix well.

6.sieve the wheat flour, oats with the baking soda, baking powder, salt. Repeat this process three times, now add this dry misxture to the bowl containing the mashed bananas.

7.fold the sieved flour really well.

8.this folding step is important as you want the whole bread mixture to be one and mixed evenly.

9.lastly add the walnuts, raisins and fold these.

10.pour the bread mixture into the loaf pan.

11.bake at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.

12.once warm or cool remove the bread from the pan.

13.slice and serve warm.

14.the remaining loaf, you can wrap in a cling film or keep in a box in the fridge.

15.warm the bread before serving.

 

Serve with maple syrup or slices of banana. If serving as dessert serve with ice-cream.

If you enjoyed reading this article , please consider sharing it. Thank you. Happy Cooking.

www.thboxes.com