KHOYA/MAWA (HOMEMADE)

Off late we have been hearing news of adulteration in almost everything including Milk and milk products. When festivals are around too many scoops and news precipitate about sweet shops being raided and adulterated sweets and mawa been found. The contents used to make these adulterated stuff causes many health hazards. So here is my hack to make this Khoya/Mawa at home. This method is a bit time consuming, but then we would go to any extent to keep our loved one’s safe.

RECIPE

Ingredients:- 

  • 1 litre full cream milk
  • 3 tablespoon sugar

METHOD:-

  1. In a nonstick pan take milk and bring it to boil.
  2. Once boiled lower the gas flame and let it reduce completely by stirring often until all its moisture evaporate by adjusting gas flame from medium to sim and you get grainy khoya. It takes approximately 40minutes but the result worth the time
  3. If you want a brown coloured khoya add sugar once the milk comes to a boil. And then let it reduce.
  4. For a white/offwhite khoya omit sugar.
  5. Thats it.. use it in any sweet you make.

SANTRA BARFI (ORANGE FUDGE)

Its the year end and Indian Markets are flooded with oranges. Sweet, tangy juicy known for vitamin C reserves, oranges make a healthy filling snack. A citrus fruit known for its anti-oxidant properties and many other health benefits comes from the Nagpur city of Maharashtra State. These oranges are used in different cuisines to flavour various sweet and savoury dishes.
So lets make a healthy tangy sweet fudge from tbese lovely Oranges today. A perfect refreshing dessert.. SANTRA BARFI.

RECIPE

Ingredients:-

  • 1 cup All purpose flour (maida)
  • 4 tablespoon ghee in semi solid state
  • 1 cup fresh orange juice
  • 4 oranges whole
  • 1 cup KHOYA/MAWA ( you can use milk powder instead of this). I used homemade mawa.
  • 1 cup powdered sugar.(if using sweetened khoya then use 3/4 cup sugar)
  • Orange colour (optional). I omitted this.

METHOD:-

  1. Wash clean the oranges. Get  orange zest by grating the coloured part of 2 whole oranges. 
  2. Now peel all the 4 oranges and remove the thin transparent skin from the orange segments to obtain a fresh pulp.
  3. Heat a nonstick pan and add ghee and maida. Roast the maida till it turns nice golden brown in colour. (Be careful not to burn the flour)This would take approximately 20-25 minutes.
  4. Now add the orange pulp  and the zest and cook for 5 minutes.

  1. To this add one-third of the orange juice and stir well ao that no lumps remain. Again add another third of rhe juice and repeat until the last third of the juice is also used up.
  2. Next goes the mawa/milk powder and sugar. Stir continuously so that no lump remain.
  3. Once the mixture starts coming together and leaves the sides, turn off the gas.

  1. Now empty this mixture on a greased(brushed with ghee) plate and flatten with help of a flat spatula or back of a bowl.
  2. Allow it to cool. When cooled completely score and cut into desired shape and size and enjoy this unique dessert.

    PITHIWALI PURI/BEDMI PURI/URAD DAL KACHORI

    ‚ÄčPITHIWALI PURI


    This is a very famous North Indian snack/breakfast made using lentils, wheat flour and spices and deep frying them. Its name differs with regions. Some call it Pithiwali Puri, some Bedmi Puri or Urad dal Kachori. With a little changes in the method of making, this pithi puri has almost same ingredients.

    I made it with a twist by adding fresh dill, suva or shepu as its popularly known.


    RECIPE

    Ingredients

    • 1 cup urad dal (black lentil)
    • 1/4 cup chana dal
    • 3 tablespoon coriander seeds (sabut dhaniya)
    • 1 tablespoon fennel seeds (saunf)
    • 1 teaspoon cumin seeds (jeera)
    • 2-3  dried whole red chilli
    • 1/2 teaspoon dry ginger powder (sonth)
    • 1/4 teaspoon Asafoetida (hing)
    • Salt as per taste
    • 1;/4 cup of finely chopped fresh dill leaves (shepu/suva)
    • 2 cups whole wheat flour (atta)
    • 2 tablespoon oil + for deep frying

    METHOD

    1. Wash and soak urad dal and chana dal in lukewarm water for about 1 hour
    2. In a mixing bowl take wheat flour(atta), add oil and salt and knead a soft dough (paratha dough). Cover and set aside.
    3. Dry roast dhaniya, saunf, red chilli and jeera and grind in to a coarse powder.
    4. Now drain water from the soaked lentil mixture and grind it using very little or no water.
    5. To this dal paste add the coarse powdered spices, ginger powder, hing, salt and chopped fresh dill. Mix well.
    6. Now divide the dough into equal sized balls.
    7. Flatten with fingers dusting with some dry flour.Stuff a tablespoon of the spicy dal mixture in the centre and seal it.
    8. Now flatten this stuffed ball witb help of palm of your hand or rolling pun taking care no filling comes out.
    9. Heat sufficient oil in a frying pan and deep fry the puris till they turn golden brown.
    10. Serve hot with spicy aloo curry and pickle.

    * You also mix the ground dal paste along with spices into the flour and knead the dough. Then divide into equal size balls and roll the puris and fry them.

    SZECHUAN SWEET & SOUR PRAWNS

    A easy and super yummy recipe that can be dished out in a jiffy. Inspired by famous CHEF JAMIE OLIVER with obvious tweaks from my end.
    RECIPE

    Ingredients:-

    • 25-30 Prawns
    • 5 slices of fresh pineapple
    • 1 each Bell pepper(red, yellow, green). I used just green one.
    • 2 tablespoon oil.
    • 8-10 medium sized garlic cloves
    • 1 inch ginger piece
    • 2 fresh red chillies
    • 1/2 teaspoon salt (2 teaspoon for cleansing the prawns)
    • 50 ml fresh pineapple juice
    • 100 ml orange juice
    • 1 tablespoon honey
    • 1 tablespoon white vinegar
    • 1 tablespoon light soya sauce.
    • 1/2 tablespoon cornflour.
    • 2 bulbs of spring onion with greens, chopped
    • 1/4 cup chopped green coriander, chopped

    METHOD

    1. Carefully devein the prawns and wash them thoroughly using salt and water. Drain excess water and dry using a kitchen towel.
    2. De-seed the bell peppers and cut them in to 3 pieces lengthwise.
    3. Using one teaspoon oil, grill the pineapple slices and the bell peppers on a grill pan until well charred. Take off from heat and let the slices rest for about 5 minutes. The roughly wedge/cube them.
    4. Make szechuan paste using garlic, ginger, salt, red chillies and 1 tablespoon orange juice, in mortar-pestle.
    5. In a mixing bowl take the clean prawns and the szechuan paste. Splash half tablespoon and mix well.
    6. In a wok/pan Heat the remaining oil. Add the prawns mixture and cook on a high flame for about 4 minutes.
    7. In the mean while mix together pineapple juice, orange juice, honey, soya sauce vinegar and cornflour.
    8. Add this to the prawns and also add the pineapple, bell peppers, chopped spring onions and 3/4 of the chopped coriander. Let this cook and thicken on a high flame.
    9. Adjust seasonings(salt) and its ready to be served. Garnish with coriander.

    GAJAR KI KHEER (CARROT PUDDING)

    GAJAR KI KHEER (CARROT PUDDING)
    Carrots as we all know are one of the most used and enjoyed vegetables in the world, partly because they grow easily and are very versatile.

    The health benefits of carrots include reduced cholesterol, prevention from heart attacks, prevention of certain cancers, vision improving, and reducing the signs of premature aging. Also carrots have the ability to increase the health of your skin, boost the immune system, improve digestion, increase cardiovascular health, detoxify the body, and boost oral health in a variety of ways. They are also said to be store houses of variety of vitamins and minerals.
    So lets make a dessert from this magical root vegetable.. Not Gajar ka Halwa, but a relatively easy recipe 
    GAJAR KI KHEER (CARROT PUDDING)

    RECIPE

    Ingredients

    • 1 large carrot
    • 4 cups milk (i.e. 1litre)
    • 1/4 cup sugar
    • 1 tablespoon rice flour(optional)
    • 1/4 teaspoon cardamom powder.(Optional. I like the flavour of carrots hence i avoid)

    METHOD

    1. Take milk in a thick bottom pan and bring it to boil. From this remove 3 tablespoon milk in a bowl.(This will be used to dissolve rice flour)
    2. Reduce the flame and simmer it stirring occasionally.
    3. Wash, peel and grate the carrot. Steam the grated carrot for about 5 minutes.
    4. Add this steamed carrot to the milk and let it cook till the milk reduces to half of its original quantity.
    5. Add the sugar(& cardamom powder, if using) and simmer until the sugar dissolves completely
    6. Now dissolve the rice flour in 3 tablespoon milk and add to the kheer, stirring continuously to avoid lumps.
    7. Cook this for another 3 minutes and its done.
    8. Serve warm or chilled .

    GOR PAPDI/SUKHADI (MADE IN MICROWAVE)

    Gor papdi or Sukhadi is a well known Gujarati sweet made in almost every Gujju home with some tweaks. I like to keep it simple and quick. So made this one using MICROWAVE.

    A humble 3 ingredient recipe made by roasting whole wheat flour in desi ghee(clarified butter) and sweetened with jaggery. Many add cardamon powder, grated coconut and poppy seed. Its all upto one’s choice of taste. But i like it without any flavourings. So Gor Papdi to me is just wheat flour, ghee and Gor(jaggery).

    RECIPE

    Ingredients

    • 2 cups whole wheat flour (atta)
    • 1 cup desi ghee
    • 2 cup grated/chopped jaggery(Gur)

    My ratio is equal proportions of flour and jaggery and ghee is half the quantity of flour.

    METHOD

    1. In a microwave safe bowl, add flour and ghee.
    2. Keep the microwave on high(mine is 800W) and set the timer on 7 minutes.
    3. Keep the flour and ghee mixture bowl in the microwave and start.
    4. Pause every 1 minute and give the flour a good mix and start again.
    5. At the end of 7 minutes if you feel the flour is still not well roasted then keep for another extra minute but be alert ,as now there are high chances of flour to be burnt.
    6. Once well roasted transfer the flour in a large mixing bowl.
    7. Now take jaggery in the same microwave safe bowl and melt it for a minute.
    8. Add this molten jaggery to the flour and mix it well with the help of a spoon.
    9. Now in a greased plate empty the gor papdi and flatten with the base of a small bowl. Score markings to get desired shape and keep aside to cool.
    10. Once cooled store them in a container and relish on them as long as the last. 

    P.S mine gets ove in 2 days.ūüėč

    EGGLESS WHOLE WHEAT FOCACCIA BREAD

    An italian flat bread almost similar to pizza bread just slightly more leavened than the pizza.

    RECIPE

    INGREDIENTS

    For one  8-inch round bread

    • 2 cups whole wheat flour (atta)
    • 1 cups water
    • 2 tablespoon olive oil
    • 1 teaspoon sugar
    • 1 teaspoon dry active yeast (I used Blue Bird brand dry yeast)
    • 1 teaspoon salt. 1/2 teaspoon if using instant yeast

    FOR HERBED OIL

    • 2 tablespoon olive oil
    • 1 teaspoon Dried/ fresh Basi or mixed herbs
    • 1/4 teaspoon chilly flakes.

    METHOD

    1. Warm 1 cup water and add to a bowl. To this add sugar and yeast to it. stir well and cover the bowl. Leave aside for 10 minutes for proofing of yeast.
    2. *** Water should be warm and not hot otherwise yeast would not proof.
    3.  In the mean time, in a large mixing bowl take flour, salt and olive oil. Mix everything well.
    4. After 10 minutes, make a well in the centre of the flour and add the yeast water and mix with a wooden spoon. 
    5. On a flour dusted surface knead this for about 8-9 minutes until the dough becomes soft and elastic.
    6. Keep this dough in a greased bowl to leaven for about 2 hours. Cover the dough with a moist cloth to avoid drying of the surface.
    7. Once the dough doubles in volume, knead again on a flour dusted surface for a good 3-4 minutes. 
    8. Now in a greased pan flatten the dough and make indentation by poking your finger, approximately half inch apart.
    9. To make herbed oil, heat olive oil. To this add herb of choice and chilly flakes. keep aside for 30 minutes.
    10. Pour half of the herbed oil, cover the bread pan with a lid and leave for another 30minutes.
    11. Meanwhile preheat the oven at 180C for 20 minutes.
    12. Before putting in oven add the remaining herbed oil. Bake the bread for about 20-25 minutes at 200C. Or till the surface turns golden brown.
    13. Once baked remove the bread from the pan and allow it to cool on wired rack. Cut and serve with soup or at teatime.
    14. *You can top this with sliced onions, olives and capsicum before baking.