On every possible occassion we make Sheera. Be it a Birthday ..a pooja or any auspicious day, Sheera is made. Sheera is a dessert made with semolina (rava) slow cooked in ghee, milk, banana and flavoured with cardamom. Loved by everyone so it is made in larger quantities. So now what do we do of the leftover, after it is relished? My anwer is I make Sanjoree that is simply stuff it in a paratha like we make the Aaloo paratha. Simple, quick and with a twist of health, here is my take on Sanjoree.
Whole wheat flour or the flour which I use is a mix of whole wheat, soyabean, fenugreek and flaxseeds 2 cups. Salt to taste. Ghee for frying and Sheera. Recipe posted earlier. (Can just google it Nainasrecipes Sheera)
Knead the flour with water not to tight. Divide into small lemon size portions. Roll small and thin chapatis, stuff the Sheera, cover it with another rolled chapati. Press it gently and place it on a hot iron or any non stick griddle. Slow roast the paratha drizzling ghee till it turns golden.
Enjoy hot. This is also and excellent option for our little ones break box.
What do we give our kids in their school break box? This is a universal question we as mums ask ourselves. It’s not an easy job to please the child with healthy snacks. I thought over this and came up with this recipe in which we satisfy both the aspects, the taste and the health. Digging from my Rajput roots I picked up my mum’s recipe of Churma and twisted it a bit by adding the healthy ingredients. So here’s my take on quick and easy Churma laddoos.
Flour mix – (This formula I use it for my daily rotis, so make in larger quantities and use it for a month.)
Whole wheat 1 kg, Soyabean 50 grams, Fenugreek seeds 2tabsp, Flax seeds 2/3 tabsp. Grind them into a fine powder and Do Not Sieve it.
Ghee preferably home made 2/3 tabsp. Sugar as per your choice 5/6 tabsp and salt to taste.
For the flavouring – nutmeg powder, cardamon powder 1/2 tsp each.
Optional – Finely chopped nuts like cashew nuts, almonds, pistachios.
Take a deep mixing bowl. Take the flour mix , season it with salt. Knead the flour with water or milk. The dough should be not too loose nor too stiff. Now make small balls and make chapatis /parathas. Slow roast the parathas by using little ghee. Make the parathas flaky by layering it with ghee and dry flour. After the parathas are cooled break them into small pieces and grind it into a coarse powder. Add sugar (preferably castor or powdered) , ghee, the flavouring of nutmeg and cardamon. And finally the chopped nuts. Mix it thoroughly and make small laddoos. Store it in an airtight container.
Enjoy the healthy yet tasty bites. I always carry these while traveling. One doesn’t feel homesick nor do you end up eating junk food.
Upaasache Thalipeeth, sends me down the memory lane . As a teenager when I had got nothing to do with cooking…my Dadi caught hold of me one fine day and asked me to assist her with this dish. Did not realise at that time..that this whole experience would turn into a beautiful memory. So here I share a precious memory with you.
Soaked sago (sabudana) 2cups, boiled potatoes grated 1 cup, samo seeds 3tabsp, peanuts powder 2 tabsp, ginger 2 tabs grated, green chillies 6/7 (as per your taste), cumin seeds 1 tabs, juice of 1 lemon, flax seeds 1 tabs. Salt to taste. Ghee for shallow frying.
Grind ginger, chillies, cumin seeds and flax seeds with the lemon juice into a rough paste. In a mixing bowl take sago, potatoes, peanuts powder and samo seeds. Add the freshly grinded paste and season it with salt. Knead into a nice dry dough. Make small balls (lemon size). Flatten it and shallow fry it till it turns Golden and crispy. Serve hot with coconut chutney.
Happy fasting !
With the onset of Navratri, many people fast (including myself), here is my take on the special meals prepared during this period to keep the hungry stomach not only full but to nourish your body with nutrition and fibre. Varicha Bhaat is made from Samo seeds is accompanied by Aamti made of coconut and peanuts.
Bhaat – Vari (Bhagar) 1/2 cup, a tabspoon of ghee, cumin seeds and salt to taste.
Aamti – grated coconut 1/2 cup, 2 tabspoon crushed peanuts, green chilli 4/5, cumin seeds 1tsp, curds 1 cup. Sugar 2 tsp, salt to taste and juice of lemon 1/2 tsp. Ghee 1 tsp.
Bhaat – Heat ghee in a pan and tamper with cumin seeds. Wash the Vari and add to the tampered cumin. Add 1 1/2 to 2 cups water and season it with salt. Let it boil on high flame and then simmer it to cook. Keep the lid on. It takes Max 7/8 mins to cook.
Aamti – In a wet grinder add curd, coconut, chillies, peanuts, cumin seeds, sugar and lemon juice. Grind it into fine paste. In a sauce pan heat some ghee and add the grinded paste to it. Pour a cup of water or more as per your consistency. Season it with salt. Let the curry boil on high for 7/8 mins.
Serve hot … varicha Bhaat with shengdana aamti.
Happy fasting !
This Ganesh festival I made these Modaks using no oil at all. Just a table spoon of ghee for the crispy layering of the cover of the Modak. And the filling I used is of the puran instead of coconut. So here is the recipe hope you all enjoy.
Cover – semolina 2 tabs, refined flour 4 tabs, salt to taste. Milk 1/2 cup.
Filling- split chickpea 1 cup, sugar 3/4cup, cardamon powder 1 tsp, nutmeg powder 1/2tsp.
Layering – cornflour 1 tabs, ghee 1 tabs.
Cover – mix semolina and refined flour in a deep bowl. Season it with salt. Knead the mix into a tight dough using the milk. Keep it for resting for an hour.
Filling- pressure cook the Chana dal (split chickpea) with little water till tender. Drain off the excess water and transfer it into a pan on high flame. Add sugar and the flavouring of cardamon and nutmeg. Stir till the sugar dries off on medium heat. Grind it into a thick paste after it cools.
Roll the kneaded dough into 3/4 big chapatis. Mix the ghee and cornflour into a paste. Place the chapati and smear the ghee , cornflour paste all over the chapati. Now place the second chapati over it and smear the cornflour mixture over it again. Repeat this process for 3/4 layers. Then roll the layered chapatis like a Swiss roll. Cut approximately a centimeter in width. Roll these small layered balls into a size of puris approximately 3/4 inches.
Now place a small ball of puran filling at the center of the puris. Bring all the edges together to make a Modak shape.
Place them in the preheated air fryer and fry it for 15 mins on 200 degrees.
Enjoy the festivities without the calories.
Spring rolls are one of the most popular snacks in Indian chinese cuisine. Vegetables and chicken or only vegetables seasoned lightly are wrapped and rolled in a sheet of large wontons and are “Deep fried”. And my take again on this is I “air fry” it. Crispy, crunchy and healthy spring rolls to be enjoyed guilt free!
A bowl full of finely chopped vegetables like cabbage, spring onions, French beans,carrots and sprouts. (Shredded chicken optional) Salt and pepper as per taste and ginger garlic crushed 1 tsp. Large sheets of wonton wrappers. Oil for applying on spring rolls a tsp if airfrying or a wok full of oil if deep frying.
Mix the vegetables with salt,pepper and ginger garlic. Spread the wonton sheet and place the seasoned veggies on the corner of the sheet. Wrap and roll each sheet. Heat oil in a wok and deep fry till golden and crisp or air fry it for 10 mins on 200 degrees.
Cut it diagonally and serve with schezwan sauce.( recipe posted earlier)
Threaded chicken is a typical chinese (Indian Chinese) starter. It is chicken wrapped with either fresh soft noodles or one can boil regular noodles and then wrap it to fry. My take on this dish is I don’t deep fry it. I spray it with oil and “air fry ” it using the air fryer. I feel the results are much better since minimal oil is used. The chicken remains soft and succulent while the noodles crispy and perfectly goes home made Schezwan sauce. (Recipe posted earlier)
Boneless chicken 500 grms cut into stripes, ginger garlic paste 2 tsp, salt to taste and pepper 1 tsp. Oil 2 tabsp. If not air frying then Oil for deep frying. Sof noodles 250 grms.
Marinate the chicken with salt, pepper, and ginger garlic. On a tray spread small portions of soft noodles, place the stripes of chicken and wrap it one piece at a time. Spray the wrapped chicken with little oil. Preheat the airfryer for 5 mins and Air fry the threaded chicken on 200 degrees for 10 mins. Or one can deep fry till it turns golden.
Serve hit with schezwan sauce.