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Upma Pakoras / Semolina Fritters Recipe | Easy Evening Tea Starters, Snack ON!

Heyy!

How’ve you been? I have been down, but all is good now.. It’s been long, let’s start off with our Snack ON series πŸ™‚

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simple & delish – try out this easy to make starter : Upma Pakoras or in other words Semolina Fritters. Crunchy from out, fluffy inside goes well with tomato ketchup, chutneys.. Perfect evening snack to munch on with a cup of tea!Β Without further ado, here comes the recipe:

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Easy to make, easy to finish up.. πŸ™‚

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Cashew Paneer Fritters Recipe – Easy and Unique Indo Chinese Pakodas

Hey Foodies,

Recently, I ordered some Paneer Shanghai in a restaurant, It was good.. But It was more towards fritters as it was served that way..

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So, I tried it at home and voila! It was better at home. The flavorful rich marination to paneer, then fried.. The Paneer gets super duper moist and soft as it fries in hot oil and then served!

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Yes, We all enjoy Pakodas, this recipe is just a notch up so do try and let me know how it goes! πŸ™‚

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Cashew Paneer Fritters Recipe - Easy and Unique Indo Chinese Pakodas
 
Ingredients
  • Paneer - 300g
  • Cashews - ⅓ cup
  • Sugar - 1 tsp
  • Corn Meal - 2 tbsp
  • Onion - 1
  • Garlic - 5-6
  • Ginger - 1" Piece
  • Gr Chili - 1
  • Curry Leaves - 4-5
  • Besan - ⅓ cup
  • Sesame Seeds - 2 tsp
  • Kashmiri Red Chili Powder - 2 tsp
  • Garam Masala - ½ tsp
  • Salt - to taste
  • Oil - to deep fry
  • Coriander Chopped : a little bit (optional)
Instructions
  1. Start by adding : cashews, besan, corn meal, curry leaves, ginger, garlic, green chili, onions and a little water to a mixer and grind to a thick coarse paste.
  2. Transfer the mix to a bowl, and add in salt, red chili powder, sugar, garam masala, sesame seeds, chopped coriander(opt) and mix.
  3. If the mixture is thin, add some besan and make it thicker. Heat up oil for deep frying.
  4. Add a couple of pieces of paneer to the mixture, and make sure it is coated well. Drop each piece into Hot oil and fry until golden. Serve Hot!

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a cup of tea and a couple of these, a perfect evening! make it and enjoy! πŸ™‚

That’s all for today, Thanks πŸ™‚

Β 

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Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking

Hey Foodies,

I had made some Ladi Pav which were feather soft and totally amazing sometime back, and many of you liked them, tried and said its awesome!

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So, Today, I’m going to show how to make some Stuffed Buns.. Well, Yesss these are with the same texture, with a surprise inside kind of feel! Delicious Vegetable Filling filled inside of these feather soft pavs is a delight! Watch the video to the see same awesome texture πŸ™‚

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Whenever, I ask my parents or my sissy what would you like to have or when someone comes and I’m in charge to make some stuff, They say “Wo stuffed wala pav..” It is such a thing that, once you have one can’t stop and keep craving for more.. Not only the texture of it, the filling is special as well! So, why wait? Let’s dig right into its recipe which is quite time consuming but is exceptionally worth the effort!

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Video Recipe :

Text Recipe:

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Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking
 
Ingredients
  • Plain Flour / Maida - 1 Cup / 125g
  • Milk - ⅓ Cup + 1½ TBSP / 95 Ml Appx.
  • Sugar - ½ Tbsp / 7.5g
  • Instant Yeast - 1 Tsp / 4g
  • Salt - ½ Tsp / 2.5g
  • Milk Powder - 1 Tbsp / 9g
  • Hudson Canola Oil - 1 Tbsp / 15ml
  • More Flour for dusting.
  • Sesame Seeds : As required
  • Milk & Butter : For Brushing
  • For the Stuffing : Onions : ½ Cup [Roughly Chopped]
  • Carrots : ¼ Cup [Roughly Chopped]
  • Peas : ¼ Cup [Roughly Chopped]
  • Corn : ¼ Cup [Roughly Chopped]
  • Potatoes : ¼ Cup [Roughly Chopped]
  • French Beans : ¼ Cup [Roughly Chopped]
  • Green Chili - 1 Tsp
  • Garlic - ½ Tsp
  • Kasoori Methi - 1 Tsp
  • Cumin Seeds - ½ Tsp
  • Hudson Canola Oil - Little Less than 1 Tbsp
  • Cumin Powder - ½ Tsp
  • Turmeric - ¼ Tsp
  • Red Chili Powder - ½ Tsp
  • Chat Masala - ½ Tsp
  • Black pepper : ¼ Tsp
  • Garam Masala - 1 Pinch
  • Sugar : ½ Tsp
  • Vinegar : Less than ¼ Tsp
  • Salt - To Taste
Instructions
  1. Start by proofing the yeast, to do so In a mixing bowl add the Warm Milk, followed by sugar. Mix really well, then add the Instant Yeast. Stir and keep aside for 10 mins in a warm spot like a turned off microwave or oven.
  2. Add the flour, salt, milk powder in your working platform. Mix and make a well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough.
  3. If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so.
  4. Once the sticky mass of pasty dough is formed, add the Hudson Canola Oil and start kneading the dough. Knead this for 15 mins, by that time this pasty dough would form into a kind of ball of dough.
  5. Do Not add any flour or anything, just keep kneading for 15 mins.. Make sure to scrape the dough from the surface time to time.
  6. Once kneaded, transfer to a greased bowl, cover and let it proof for One Hour or until doubled in a warm spot like a turned off microwave or oven.
  7. For the Stuffing : In a pan, add the Hudson Canola Oil. Once hot, add the cumin seeds along with the kasoori methi.
  8. Add the chili, garlic, onions, potatoes, beans, corn, carrot, and peas. Toss it and cook for 2 minutes.
  9. Season it by adding the pepper, chat masala, red chili powder, garam masala, cumin powder. Stir and cook for 3-4 mins or until the veggies are about ¾ cooked.
  10. Once the veggies are done, switch off the flame and add the vinegar, sugar and the salt. Stir and keep aside. You can add some coriander leaves chopped as well.
  11. Once the dough is doubled in volume, take it down to your dusted working surface and knead it for a minute. Divide into 7 equal portions.
  12. Just like you fill momos or stuff parathas, stuff the dough portions with the filling. To do so, take a portion kind of start flattening the portion and make sure the edges are thinner than the center.
  13. Keep a good tablespoon or two of the filling, gather the edges and press to seal. Sprinkle some flour if it feels its extremely sticky, kind of roll it between your palms to make a round shape.
  14. Grease a 6" Round Cake Tin/or a steel/aluminum container of such size with oil. Place the Stuffed Buns in there. Stuff all the dough portions like so and keep in the round cake tin.
  15. Brush these with some milk and sprinkle some sesame seeds. Cover and let the shaped buns proof for another hour or until doubled.
  16. Preheat your oven to 200 C.
  17. Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C.
  18. Take them out, brush with butter. And let them rest for a minimum of 15 mins.
  19. Loosen the edges, and take the buns out, ENJOY πŸ™‚
Notes
You can also make these a night before and pack as a lunch next morning πŸ™‚
Feel free to add more or less or any veggie that you wish for. You can skip the onion and garlic if you wish to πŸ™‚
Sometimes, the flour absorbs more moisture and sometimes less.. That is because of the protein level of the flour.. So, add the 95 milliliters of the milk at the first, if it forms into a pasty kind of dough, Great! Otherwise add more milk to make it pasty and sticky πŸ™‚

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Right out of the oven!
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Look, Look at the filling.. Doesn’t it tempt you? Try it once and you’d be drooling over them! πŸ˜€

These are literally outstandingly amazing! Jog right in your kitchen, and make these which are literally like Chatpati Veggies Filled Cotton Balls πŸ˜€

That’s all for today, Thanks πŸ™‚

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