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.

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Papad Katori Chaat

Ingredients to make Papad Katori Chaat
5 pieces of Papad
1 large sized Red Onion finely chopped
1 large sized Tomato finely chopped
half finely chopped cucumber
1/2 bowl Namkeen Boondi
1 green chili chopped
1 tsp Red chili powder
1 tsp chaat masala
Roasted Peanuts few to sprinkle on top
1/2 mint powder
2 tsp Chopped coriander leaves (optional)
1 tsp bhuna jeera powder
Salt to taste (i generally use rock salt for making any chaat)
2-3 tsp Lemon Juice


Method:
Take a bowl--Add in chopped onions, coriander leaves,tomato, cucumber and chopped green chillies now mix. Adjust the seasonings. (Do not add boondi at this time.)
->To make the papad katoris, take a papad, dip it in warm water for a few seconds or until it is soft. Then rest it on a towel.
Grease a bowl of medium size. Wet the papads first and lay them on a kitchen towel. Spread the wet papad over the bowl.
 Gently press the center down and arrange rest of papad in the bowl. Press the papad on the edges of the bowl.
Microwave it for a minute. Wait a minute, then remove it from the bowl. (If there are couple of spots that are still wet, no worries, cook the shaped katori for another 30 seconds.) Set it in a plate and repeat this process with the rest.
Cooked katoris are ready. When ready to serve, heat the mixture in the microwave. Add boondi and mix.
To assemble, take one katori. Fill it up with the above mixture. Top it off with chopped coriander and peanuts
 (You have to be really quick in serving this snack as the papads would go soggy.)
Enjoy your snack with hot cup of tea or coffee.

In same way you can make Papad cones for filling you can add sprouts, chopped onion, cucumber, boiled channa, and garnish with sev and kurkure (Indian snacks)
Seasoning remains the same. (you can always experiment with filling)

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Garlic Cheese Bread

Ingredients:
500g strong white bread flour
7g sachet/1½ tsp fast-action yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
6 garlic clove, crushed
25g soft butter
100g mature cheddar greated
Oregano- 1/2 tsp
handful thyme leaves

Method:
Measure the flour, yeast and salt into a large bowl.
Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme.
Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 50-60 mins.
Heat oven to 200C/fan 180C/gas 6. Remove the cling film, Now roll the dough get a desired circle shape now apply little garlic butter add greated cheese close in half moon shape. Seal the edges with fork.
Now with knife slightly mark the bread dough.
Then bake the bread for 20-25 mins  or until golden and risen.
Leave to cool for 10 mins, then cut into 10 pieces and serve.

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Tacos with Grilled Cauliflower and Broccoli Dash of Avocado sauce and Pineapple Chutney.

Serves 4-6
Ingredients:
500g mixed cauliflower and broccoli, broken into small florets
3 small green chillies (if you like spicy food you can add more)
12 mini corn or wheat flour tortillas ( I made mine corn tortillas at home)
Toasted penuts, to serve
Oil-3 tbsp.

For the marination:
4-6 tsp chickpea flour
1 tsp garam masala
1 tsp salt
1 tsp lemon juice
1 tsp finely-chopped ginger green chilli
1/2 tsp chaat masala/ amchur pwd
1/2 tsp cumin powder

For the Avocado and Coriander Sauce:
1 large ripe avocados
2 tbsp chopped coriander
10-16 mint leaves
3 chopped garlic
¼ tsp salt
Juice of 1 lime
For the Radish and Red Onion Salad:
1 medium red onion, sliced finely
200g radishes, sliced finely
Handful chopped coriander
1 tbsp olive oil
½ tsp salt

For the Pineapple Chutney:
500g pineapple (fresh, canned or frozen)
1 large onion, chopped finely
Juice of 2 limes
½ tsp salt
½ tsp freshly-ground mace
1 star anise
1 tsp nigella (kalonji seeds)
1/2 tsp amchur powder
1tsp honey
1tsp ajwan

Yogurt Dip: Yogurt, salt and cumin powder.

1/2 Cup Roasted Nuts.

Method :
1. To make the avocado and coriander sauce, blend all the ingredients together until super-smooth and creamy. Set aside. (you can use little water).
2. To make the pineapple chutney, chop the pineapple, Place into a large, non-stick pan with the 1stp oil add onion, chopped pineaaple, salt, lime juice,honey and Finally, add the mace, kalonji and star anise. let this mixture cool, now blend in the mixer till smooth.
3. To make the radish and red onion salad, toss all the ingredients together and set aside.
4. To make the grilled cauliflower and broccoli, place the vegetables in a bowl add all the marination ingredients. keep it aside for 15 mins.
5. In a pan add oil put broccalli first onced grilled remove from heat now grill cauliflower.
6. Warm up your tortillas, pile all of the fillings into bowls and plates and serve everything separate at the table for everyone to build their own tacos.

To make your own taco's healthy version- 1 cup puree of sweet corn, 1 cup wheat flour, 1/2 cup powdered bran, 4 tsp powdered oats,
finelly chopped ginger and green chilli, salt to taste. Mix to make a soft dough.
Rest for 25 mins. Now as you make roti make these tacos and keep aside. Once done apply little butter on each Tacos. This helps to keep the tacos soft .

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Banana Ice Cream

Banana Healthy Quick Ice Cream
Take 2 bananas cut them place then in a plate keep in frezzer for 3hrs.
Now in a mixer put all the peices of bananas. Blend till smooth.
You will get two scoops.
You can take these scoops in a bowl or ice cream cones and sprinkle nuts / fruits of your choice.
Quick banana healthy ice cream is ready

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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.

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Home Made Buns

Half and half maida and atta.
Ingredients:
1cup water
2 tsp sugar
2tsp yeast
1cup maida
1cup wheat flour
1tsp salt
2tbsp oil.
Method:
In like warm water add sugar and yeast..Allow it to froth for 15min.
Take both the flours, add salt and oil, mix well and add the yeast water to knead a soft dough.
Cover the dough for 2 hrs.
After 2hrs punch the dough and knead well untill smooth, you can use dry flour while kneading. Using oil also is really helpful to knead the dough.
Divide the dough into 9 parts and place them to rise again for 30min in a 9/9 inches baking tin.
Preheat the oven at 250c and bake the pav at 225c for 15-20 min.
Once done brush them with butter.
Please have a look at my facebook page the small video to see how fluffy they are.

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Vegetable Momos (vegetable Dumplings)

Ingredients for Vegetable Momos

Maida – 200 gm (2 small bowls)
 oil – 1 tablespoon
Baking powder – 1/5 small spoon
Salt – as per taste

Method
Take out the flour in a bowl. Mix salt and oil and knead soft dough with water. Leave the dough covered for half an hour.
Till then let's make the filling.

Ingredients for filling

Capsicum – 2
Cabbage – 1 small bowl (finely cut)
Cauliflower – 1 small bowl (finely cut)
Carrots – 2 (grated)
Green peas – half small bowl (optional)
Cottage Cheese – 100 gm
Oil – 1 tablespoon
Black pepper - ¼ spoon
Red pepper – 1 pinch
Coriander – half small bowl (finely cut)
Salt – as per taste
(as per taste you can also use onion or garlic)

Method:
Put the oil in a frying pan and heat it. Add the cut vegetables to the hot oil.
 Mix black pepper, red chili, salt and coriander and fry for 2 minutes while stirring.
Now crush the paneer into coarse powder and mix in the frying pan. Fry for another 1 to 2 minutes.
The filling for the momos is ready (If you also want onion or garlic then fry them before adding the vegetables).
Take out a small lump from the dough, shape it like a ball and flatten it with roller into a disk like shape with 3 inches diameter.
Put filling in the center of the flattened dough and by folding from all the corners or half moon shape. ( On corners just put drops of water with help of your finger so that you can seal the corners.)
Like this prepare the entire dough into filled pieces.
Now we have to cook the momos in steam.
To do this you can use the special utensil for steaming the momos or you can use vegetable steamer.
In this special utensil, four to five utensils are piled on top of each other and the bottom section is a little bigger to fill the water.
The above three or four utensils have a net like bottom.
Fill 1/3 of the bottom most utensil with water and heat it.
Put the momos in the steamer. About 12 to 14 momos will fit in one utensil. Cook in the steam for 10 minutes. When momos become translucent they are cooked.


The momos are ready.
If you don't have the special utensil to make the momos then put a filter stand in a big bottomed utensil and keep the momos on top of the filter. Fill water, at the bottom of the filter stand, in the utensil and heat it for 10 minutes. The momos are ready, take them out in a plate. If you have more momos then repeat the above step.
The delicious Vegetable Momos are now ready to serve and eat along with red chili sauce or onion soup.
If you want you can marinate the cooked momos in tandoori masala and grill them...tandoori momos are ready serve with green chutney.

# Onion Soup Recipe:
Ingredients For The Soup
Thinly sliced white onions 2
Butter tsp 1/3
Salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
Soya sauce - 2 tbsp
Vegetable stock cube- 1
Water- 4 cups

Method:
For the soup
1.Heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 6 to 8 minutes, or till they turn golden brown in colour.
2.Add 4 cups of water, vegetable stock cube, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally.
3.Add the pepper powder and soya sauce, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Check for salt.
4.Soup is Ready yo serve, it goes well with vegetable momos or garlic bread or any plain bread of your choice.

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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.

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