Baked Shakarpara / Shankarpali Recipe

 

PREP TIME

25 mins

COOK TIME

15 mins

TOTAL TIME

40 mins

Serves: 3 cups of tiny sweet bites

Ingredients

• 1 cup / 125 grams Wheat flour / atta
• 1 tablespoon / 9 grams Cornstarch / white corn flour
• 2 tablespoons / 20 grams rawa / semolina flour
• 5 tablespoons melted ghee OR oil
• ½ cup / 70 grams jaggery / gur
• ½ teaspoon baking powder
• 3-4 tablespoons water to bind the dough
• ¼ teaspoon salt

Instructions

1.  In a microwave safe bowl add jaggery, water and microwave for 30 seconds.
2.  Remove and stir for the sugar to melt completely. Alternately you may add hot water to the sugar to melt.
3. Once the mixture has cooled down or a bit lukewarm add in the wheat flour (atta), Semolina flour (rawa), cornstarch and salt.
4.  Mix well to form a stiff dough.
5. Wrap the dough and let it rest in the fridge for 15-20 minutes. (it's an important step for flaky shakarpara)
6. Take out the dough from the fridge and divide into 3-4 parts.
7. Roll the dough to desired thickness. The final outcome highly depends on the way you have rolled the dough.
8. Roll it thin and you have very crunchy biscuits. Roll it thick and you have tender biscuits.
9. Pre heat oven to 375 deg F. Line a baking tray with the diamond cut biscuits. Do not overlap them. You can bake them in batches too.

Baked Nippattu Recipe

PREP TIME

30 mins

COOK TIME

30 mins

TOTAL TIME

60 mins

Serves: 32 nipattus

Ingredients

• 2 cups All Purpose Flour (Maida)
• 1/4 cup Lukewarm Water
• 1/3 cup Oil
• 4 tablespoons melted butter
• 1 teaspoon Baking soda
• 1 tablespoon Milk Powder, optional
• 4 teaspoons Sesame seeds (Til seeds), white
• 1 Onion, finely chopped
• 3 to 4 Green Chillies, finely chopped
• 1 teaspoon Black pepper powder, optional
• Few Coriander (Dhania) Leaves, chopped
• Few Curry leaves
• 4 tablespoon peanuts, coarsely crushed not powdered
• 2 teaspoons Sugar, optional
• Salt, to taste

How to make Bakery Style Baked Nippattu Recipe

1.    To begin making the Bakery Style Baked Nippattu recipe, take maida, oil and butter in a mixing bowl.  Mix nicely with the tips of your fingers till the mixture looks like breadcrumbs. Add more oil if required to get the breadcrumb like texture. 

2.    To the flour add milk powder, baking soda, salt, sugar, pepper powder, sesame seeds, onion, green chillies, coriander leaves and curry leaves. Mix the ingredients nicely with your hand. Add warm water slowly, little by little and make a tight firm dough.

3.    Knead the dough well, cover and keep aside for 10 to 15 minutes. Meanwhile preheat the oven at 360 deg F for 10 minutes.

4.    Once the resting time for dough is over, divide the dough into lemon sized balls. Take 1 ball, place it in between 2 thick greased plastic sheets and roll gently to form a 3 to 4 inch diameter thin disc.

5.    Gently place the nippattu on a greased baking tray. Poke the nippattu with a fork randomly to avoid fluffing up.

6.    Continue with the remaining dough in a similar way. Bake the nippattu for about 15 to 20 minutes at 170 degree Celsius. Midway flip once after 10 minutes.

7.    Once the nippattu have turned golden brown in colour and cooked through remove the Nippattu from the oven and place them on a cooling rack to cool.

8.    Your Bakery Style Baked Nippattu is ready to serve. Store Bakery Style Baked Nippattu in an airtight container.

9.    Serve Bakery Style Baked Nippattu along with hot Chai for your tea time break.    

Whole wheat garlic naan

PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

Ingredients

Naan:

• 1.5 cup whole wheat flour or all purpose flour
• 1/2 cup curd
• 1 tsp salt
• 1 tsp powdered sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, butter etc

Vegan version:

• 2 cup whole wheat flour or all purpose flour
• 2 Tbsp oil
• 1/2 cup water
• 1/2 tsp instant yeast
• 3 Tbsp water for yeast mixture
• 1 tsp sugar
• 1 tsp salt
• toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, butter etc

Naan ready to be cooked

Instructions

Regular Naan:

1. Mix all the ingredients except toppings. Mix well to combine and cover with a towel. Let the dough sit for 25 - 30 mins in a warm place.
2. Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.

Vegan Naan:

1. First mix yeast, water, sugar and keep aside
2. In a bowl, mix flour, garlic and oil
3. Add the above yeast mixture with 1/2 cup water and knead into a smooth dough
4. Cover with a towel and set it aside for 45min to an hour until doubled.

Common steps for both versions:

1. Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds. 
2. Heat a cast iron or heavy bottom skillet over medium high heat. 
3. Flip the naan over and add a generous amount of water. Make sure its a lot of water, this will help the naan to stick to the skillet when we flip over on the burner.
4. When the skillet is hot, transfer the naan to the skillet, sticking the wet side to the skillet. Press a little.
5. Cook for few min on one side and flip the skillet over the burner and cook for few min.
6. Apply garlic-butter mix on the hot naan for additional garlic flavor. Skip this step for vegan version
7. Enjoy with any Indian curries.

Lauki (Dudhi) Dahi (Yogurt)

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

Serves 4 people

INGREDIENTS

• 2 small ghiyas/laukis (bottle gourd) cut into cubes (can be substituted with 3 large zucchinis)
• 2 cups of yogurt (whisked)
• 1 tablespoon crushed garlic or paste
• 1 teaspoon coriander powder
• 1 teaspoon kitchen king masala
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon bhuna jeera (roasted cumin powder)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon oil (I use avocado oil)
• ½ cup water
• 1 teaspoon salt or to taste
• For the tadka
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 15-20 curry leaves
• 2 whole dried red chillies
• 2 slit green chillies

INSTRUCTIONS

1. In a pan heat 1 tbsp of oil, add crushed garlic and saute for 30 seconds or until the garlic starts to turn light golden in color.
2. Lower the flame and add the spices, coriander powder, turmeric, kitchen king masala, red chilli powder and salt. Also add ¼ cup water and saute the masala for 10-15 seconds. Add more water if you need to, make sure the masalas don't burn.
3. Add the lauki and mix well, fry on high flame for 2-3 minutes. Then add ¼ cup water and put on a lid and cook the lauki for 10 minutes or until soft. You want to be able to cut through a piece but the lauki should not be mushy.
4. Once done, bring up the flame to high and add bhuna jeera and kasuri methi and fry until most of the water evaporates, a little is fine but lauki should not be too watery.
5. Once done remove the pan from the stovetop or switch off the flame and add the whisked yogurt, gently mix.
6. Now prepare the tadka in a small pan, heat 1 tbsp of ghee, add cumin seeds, once they start to change color add curry leaves and red and green chillies. Give it a few seconds, lastly add kashmiri mirch powder for color and then quickly pour the tadka over dahi lauki. Mix gently and serve with rice or roti! (if you need to heat up the dahi lauki do it on a very low flame or else the yogurt will curdle).
7. Serve with plain white rice or roti. Enjoy!

Ragi (Finger millet) drink (Ragi Ambali)

Finger millet  is considered one of the most nutritious cereals. Finger millet contains good amount of proteins, Calcium, dietary fiber, Minerals and potassium.

Being non-glutinous, finger millet is safe for people suffering from gluten allergy and celiac disease. It is non-acid forming, and hence easy to digest. 

 Finger millet  could be enjoyed in different forms and preparations. ragi roti, ragi dosa, ragi porridge, ragi upma, ragi cakes, ragi biscuits are few popular dishes of finger millet (ragi).

PREP TIME

5 mins

COOK TIME

15 mins

TOTAL TIME

20 mins

Serves 4 people

Ingredients:

Ragi flour - 2 Tbsp

Water - 3 cups

Salt to taste

Buttermilk or milk based on the taste

Cilantro (optional)

Jeera powder (optional)

Crushed garlic (optional)

Onion - finely chopped (optional)

Procedure:

1. In a small bowl, take half cup of water and mix the ragi flour and see that there are no lumps
2. In a big deep dish pan boil remaining water and add salt to it
3. Add the ragi mix to boiling water
4. Keep continuously stirring and cook for 10min
5. The mix will thicken
6. Let the mix cool down a little
7. Now add buttermilk or milk as per your taste and have it warm or cold after refrigerating 
8. You can add cilantro, Jeera powder, crushed garlic, finely chopped onion. Mix well and serve 

KOLHAPURI MISAL PAV

PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

Serves 4 people

Ingredients:

• 2 tbsp Oil
• 2 tsp jeera
• 1 tsp hing
• 2 cups Onions diced
• 3 cups Tomato chopped, about 5 large
• 1" inch Ginger
• 8 cloves Garlic
• 1 tsp red chilli powder
• 2 Potato medium, peeled and mashed
• 1 cup sprouted moong 
• 1 cup sprouted Mataki 
• 2 tbsp Grated dry coconut
• 2 tbsp Jeera powder
• 2 tbsp Dhaniya powder
• 6 cup Water
• 2 tsp kala Masala
• Chopped cilantro
• Salt to taste
• 1 tbsp Lemon juice

Toppings to serve misal:

• Chopped onion
• Chopped cilantro
• Farsan mixed
• Lemon slice
• Bread slices

Preparation:

1. Heat oil in a kadhai
2. Add jeera and allow to splutter 
3. Add hing
4. Now add grated ginger garlic and sauté until raw taste goes off
5. Add chopped onion and sauté till translucent 
6. Now add chopped tomatoes and sauté tilll soft 
7. Now add red chili powder and kala masala. Let it cook until oil separates out
8. Add dry coconut and sauté 
9. Pour water and heat for 5min
10. Now add the sprouts and boiled and mashed potatoes. Cook for 20min
11. Add cilantro and cook for 5min more

Serving misal:

1. In a bowl add the sprout mix, take some rassa (watery portion) as the farsan will absorb the water
2. Add chopped onion and cilantro
3. Keep a lemon slice by the side
4. Serve hot with bread slice

PAV BHAJI

PREP TIME

30 mins

COOK TIME

30 mins

TOTAL TIME

60 mins

Serves 6 people

Ingredients:

• 2 tbsp Butter or Oil
• 2 cups Onions diced
• 3 cups Tomato chopped, about 5 large
• 1" inch Ginger
• 8 cloves Garlic
• 1 tsp red chilli powder
• 1 Bell pepper chopped, 130gms
• 3 Potato medium, peeled and mashed
• 1 Carrot cut in pieces, 90gms or 2/3 cup
• 1 1/2 cup Cauliflower (Gobi) cut in small pieces
• 1 cup chopped green beans
• 1 small beetroot
• 3/4 cup Green dried peas soaked for 4 hours atleast
• 1/2 cup Water
• 3 tbsp Everest Pav Bhaji Masala
• 1 tsp salt to taste
• 1 tbsp Lemon juice

For Pav

• 10 Dinner rolls (Pav)
• 2 tbsp Butter
• 2 tsp Red chilli powder
• 1 pinch hing
• Salt to taste
• 1 tsp Dhaniya jeera powder

To garnish

• 1/2 Onion chopped
• 1/4 cup Cilantro to garnish
• Butter

Instructions:

Instant Pot Method

• Start instant pot in sauté mode and heat 2 tbsp butter/oil in it. Add onions and sauté for 3 minutes.
• Add bell pepper and sauté for another 2 minutes.
• Add tomatoes, pav bhaji masala and salt. Add the red chili powder. If anything is stuck to the bottom of the pot, scrape it with a spatula. 
• Add all vegetables, potatoes, carrots, and green peas. Mix well. Press cancel and close lid with vent in sealing position. 
• Change the setting to manual or pressure cook mode at high pressure for 25 minutes.
• When the instant pot beeps, release the pressure naturally. Open and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency. 
• Change to sauté mode and let the bhaji boil for a minute. Mix in the lemon juice. Bhaji is ready to be served.

Pressure Cooker Method

1. Chop all the vegetables except bell pepper, tomatoes and put in a steel bowl which can be used in pressure cooker
2. Cut the potatoes in half
3. Also pressure cook the soaked green peas
4. In a pressure cooker add some water at the bottom and keep the vegetables, green peas and potato to boil. Keep the whistle on and high flame. Once the whistle blows, lower the flame to low and cook for 10 minutes and turn the cooker off.
5. Heat butter/oil in a kadhai on medium-high flame. Add ginger garlic and sauté until raw taste goes away. Add onions and sauté for 3 minutes.
6. Add bell pepper and sauté for another 2 minutes.
7. Add tomatoes, pav bhaji masala and salt. Add the red chili powder. If anything is stuck to the bottom of the pot, scrape it with a spatula.
8. Peel the potatoes and mash them
9. Add the mashed vegetables, potatoes, and mashed green peas. Mix well.
10. Put on medium flame and let the bhaji boil for a minute. Mix in the lemon juice. Bhaji is ready to be served.

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Preparing Pav

1. Slice each pav or dinner rolls in two halves.
2. Heat a pan
3. Take softened butter and add red chilli powder, hing, daniyal jeera powder, salt. Mix well
4. Spread butter onto the pav and roast on the pan
5. Pav are ready to be served with bhaji

Serving Pav Bhaji

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Take 1-2 ladles of bhaji in a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on the top. Sprinkle some lemon juice on the top if you like a tangier taste. Serve with two buttered pav's on the side.