We all think what to make, what to snack, what to pack for lunch, that is something healthy but easy to make.. One common thing we usually make is wraps, most of us use leftover sabzis and some ketchup and roll it up or some sort..
So, I thought to make a Vegetable Wrap this time for Kids Lunch Box Series, and believe me, it is amazing! The vegetables give a crunch, marinated paneer has something on its own, along with the chatakedaar chutney(coriander chutney made with yogurt and used black salt), and ofcourse our humble leftover rotis!
It is something to try out, and this recipe is just a kind of start for you, make this with any variations you like and am sure you’d like them! 🙂
Paneer Strips : 6-7 (1 cm thickness, 3 cm wide, 6-7 cm long)
Cabbage : ¼ Cup
Onions : ¼ Cup
Beans : 2
Green Chutney : 3½ tbsp
Yogurt : 1 Tsp
Chat Masala : 1½ Tsp
Red Chili : 1 Tsp
Salt : as per taste
Oil : as required
lettuce : as required
Leftover Rotis : 3
Ketchup : as desired
Start by marinating paneer, to do so take a plate, add the yogurt, 1 tsp chat masala, 1 tsp kashmiri red chili powder, about ½ tbsp of green chutney and salt to taste. Mix well and then add the paneer strips and coat well.
Cook the paneer strips in a hot pan with some oil until golden, flip and cook on both sides. Keep aside.
In the same pan, add about ½ tsp of oil and then add the carrots, beans, onions, capsicums. Saute for two minutes. Add the chat masala, switch off the flame and add the salt. Stir well for a minute, add the cabbage and stir well. Transfer to a plate and let it cool. The veggies should be cooked, but need to have a slight crunch.
To make the wrap, take a roti, smear about a tablespoon of chutney. Then some lettuce, vegetable mix, paneer, sprinkle of salt, some ketchup, and roll it up! Either wrap half of it with aluminum foil and pack, or pack however you wish or just half it and serve! Enjoy the delicious wrap 🙂
If you wish to cook the wrap after rolling, you can definitely do so.. This recipe is just a kind of start for you, you can change anything in this recipe to suit your tastebuds 🙂
So, what are you waiting for? This is something that I can enjoy anytime, as it comes down to be comfort food to me, and satisfies me, my hunger pangs, and also says that I’ve eaten something healthy.. It would be the same to you as well, try once and keep cooking up! That’s all for today! 🙂
Choco Lava Cake or Chocolate Fondant Cake, warm liquid chocolate filled cake is enjoyed by every one from every age group..
Oodles of so called lava inside a cake, is a surprise inside kind of thing.. There are a lot of ways making these, right from half-baking a brownie(kind batter) to imitating the lava by inserting a small piece of chocolate inside.. But when both ways takes a quite amount of time and refrigeration, guess what? Here’s a super-easy method to make these in a Microwave in flat 2 minutes right from batter, to the platter! 😀
Inserting a piece of chocolate bar won’t melt well in a minute’s worth of time also chocolate needs more of agitation, now as you can’t agitate a cake whilst cooking so I came up with this method.. Making frozen chocolate ganache balls and filling the lava cakes with it.. Also this recipe does not need any flour, just a couple of oeros, some sugar and milk and a tiny bit of baking powder along with our frozen chocolate balls.. Let’s get started!
Eggless Choco Lava Cake in Microwave in 2 Minutes - Chocolate Fondant Cake
For One Lava Cake : Oreos - 3
Powdered Sugar - 1 Tsp
Baking Powder - a pinch
Milk - 2 Tbsp
Chocolate filling - 1 ball
Filling Ingredients(Makes 10 balls) - Dark Chocolate - 120g
Water - 30ml
Making the filling : Heat up 30ml of water along with 120g of chopped dark chocolate in a pan until completely melted stirring regularly.
Once melted, transfer to a bowl, cover with cling wrap and let it sit in counter top for 4-5 hours. Overnight is better. Do Not Refrigerate, Just Let it sit in countertop.
Then using a spoon scoop out anywhere between a tsp to a tablespoon worth of and roll into small round portions. I made 10 out of it, which means I can make 10 lava cakes from this filling. Freeze these balls until completely frozen, then transfer to a ziplock bag and keep frozen. Use whenever you wish.
For making one lava cake, take 3 oreos, powdered sugar and baking powder in a mixer grinder/blender and grind to a powder.
Add the milk and mix it to make a thick batter. Take a silicone cupcake liner and add a tablespoon of the batter. Then place a chocolate filling ball and add all the remaining batter over top of the filling.
Microwave this for anywhere between 45 seconds to 1:10 minutes. Mine is a 800watt microwave and I do 50 seconds for extreme lava, and 1:00 for normal lava and cake. Personally i like both ways, microwave it your way.
As soon as the time passes, take it out and flip over to a plate, sprinkle over a touch of powdered sugar and relish the joy! Oreo Goodness with the ever so awesome chocolate lava!
If you plan to make a couple of these at a shot, it may take a tad longer to cook in the microwave just fyi 🙂 Maybe if it takes 55 seconds for 1 lava cake, it will take 1:05 for 2. The time will definitely vary, try and experiment, this is such that however it comes out, IT IS GOING TO BE HEAVENLY! 😀 Even if you don't like oreos, you will enjoy it! My mom isn't a big fan of oreos, but she loved them! Add a touch of vanilla essence if you wish 🙂
Just a couple of ingredients and minutes, is all it takes! So, don’t think much, make the chocolate balls now so that you can enjoy these luscious mesmerizing delight which takes you to a direct trip to heaven! 😀
Baking a cake or a cupcake is easy, but if you have have Microwave with Convection Mode and the bakes does not come out as expected, this is for you.
In a normal Oven, there are heating rods in top as well as in the bottom which makes the food bake evenly. These days Microwaves come with Convection Mode which is meant for baking.. Convection is nothing but Fan-Forced Baking, which means there is a fan which circulates the air inside the oven. While this is normal in High-end-OTGs, Built in Ovens, Gas Ranges and so on, which makes the baking happen faster and even.
The scenario is somewhat different in this case, there is only one source of heat, the heating rods are either in top of the Microwave or in the sides.. Which makes the food cook faster from the top/side and slower from beneath, even with the convection/fan forced heating. Yes, this might not happen with each and every Microwave with Convection, but does happen with mine, one more i tested in, and many of you said as well. That the cake i baked in my oven was cooked from top well, but batter was wet inside. Then when i cooked it more, it was overcooked from top.
If you are successfully baking goodies in your MW then, its great! Please don’t follow the excess steps mentioned just follow the recipe if you wish to 🙂
Let’s get into the Eggless Vanilla Cupcakes recipe 🙂
Start by preheating your Microwave Oven in Convection Mode for 10 Minutes at 170 C.
Whisk flour,baking soda and baking powder together. In a separate bowl mix milk and vinegar together in another bowl and keep aside. Line a cupcake tray or individual cupcake moulds with Cupcake liners. If using Silicone Moulds no need to line.
In a mixing bowl, add the oil,sugar, vanilla essence. Beat for a minute or so. Now add the milk and vinegar mixture. Give it a mix.
Add the flour mixture, and mix it well. And finally use a spatula to fold and mix. Scoop the batter into cupcake liners.
Open the the microwave and place a small wire stand or something that can elevate the height from touching the turning plate.
Place the cupcake tray and close the oven, Bake for 15 minutes at 170 C.
If your oven has its heating rods on top, that means you would have to cover the cupcakes with a sheet of aluminium foil after they are in for about 7-9 minutes to ensure the cupcakes are baked evenly, not overbaked from top and undercooked from beneath. Try and test with your oven, as every oven is different you may or may not need to do this.
After the cupcakes are baked, test with a toothpick, if it comes out clean, they are ready other another 2-3 minutes..
Take the cupcakes out from the oven, if you still feel the tops are crisp, you can cover the cupcakes with a damp cloth or a normal cloth for 10 minutes. After the cupcakes are cooled, Dress them with any icing you wish. ENJOY!
I used chocolate stabilized amul whipped cream in this. Watch my Microwave Chocolate Cake Recipe to see how to make it.
Baking is easy, if you understand your oven well.. Try to play around with it and see how it behaves, Some of my foodie friends successfully bake in their MW’s Convection Mode without doing anything.. After-all it all depends upon every oven, I received a few requests for it, some also said that cake is baked but undercooked from center and so on, so did this tutorial. If you are successfully baking, no need to do this 🙂
Garlic Naans Recipe In Tawa - Eggless Naan Recipe Without Oven and Tandoor
Flour - 2 Cups + More for dusting
Warm Water - As required
Yeast - ½ tbsp
Sugar - 1 Tbsp
Salt - to taste
Oil - 1 tbsp
Garlic - ⅓ Cup [half chopped and half grated]
Coriander Chopped - 3 tbsp
Butter - To Brush
Start by taking some warm water, about ¾ cup and add in the sugar and yeast to it. Mix well and keep to proof for 10 mins.
In a large mixing bowl/kitchen platform take 2 cups of flour, add salt to taste. Along with the proofed yeast mixture.
Get your hands in and form it into a dough, Add more water if required. Now add a tablespoon of oil and knead this for about 5 minutes.
Place the dough in a greased bowl and let it proof for a hour or until doubled.
Sprinkle some flour, and punch the dough. Knead it for a minute. Then form small portions out of it, about a lemon sized.
Mix the garlic and coriander in a bowl for the topping.
Heat up an iron tawa in high flame. Take a dumpling of the dough, and roll this using a rolling pin in an oblong shape. Sprinkle flour if necessary.
Take about 1½ tsp to 2 tsp of garlic topping and spread on top. Using the rolling pin, roll once to press the garlic in the shaped naan. Pat once with floured hands, optional.
Flip the naan on its back, and smear water in here. Just make sure to wet it, neither too much water nor less. Take the naan and stick to the hot pan on the water side.
Let the naan cook for a couple seconds, then flip the tawa and cook it in the flame. The naan would be stuck to the tawa, and you'd be lifting and flipping the tawa to cook the naan in direct flame for even cooking and brown spots.
Once cooked, using a spatula or ladle or some sort, take the naan out, and smear some butter.. Enjoy HOT!
Now, what are you looking forward to? Do try these, because these are fantastic! I do have shared Yeast Free way to make Naans in Tawa here : https://www.youtube.com/watch?v=w0FBc7-Acs8 🙂
If we do something like a Requested Recipe of the year, Jalebi would be for 2014 😀 I’ve been experimenting all year to make the perfect jalebi, that is crispy from out filled with the syrup inside, does not get soggy, and is better than the market ones!
I’ve tried almost every way to make jalebi in the past year, be it the traditional style using yogurt, with curd and baking soda, With Only Baking Soda, Plain method without anything, using a portion of urad dal.. Instant ways as well, using yeast, using baking soda and powder, using baking soda and citric acid, using fruit salt, using urad dal which turns into a lil kind of imarti.. But no luck, Its not like I mean these methods aren’t good or any recipe is bad.. I’ve tried making these all ways, but the results were not as i expected them, maybe I had expected more than i should.. The basic problems in most ways is the jalebis are either soft. they turn soggy after keeping in syrup, turns limp, is chewy, jalebis dont take syrup in, is flat, is bread like, is yeasty and crunchy like hell as well!
So you must be thinking, what makes it perfect? What is the thing that makes it good? It is Hydro, also known as Rangkat or Rangkat Hydro. Upon researching, found it is Sodium Hydrosulfite / Sodium Dithionite. Which is a vat reducing / bleaching agent as a technical grade product. But this is used in food industry as a preservative and also in sweets for which a food-grade is sold i believe. And In India, this is a common ingredient used by Halwais, but it is kept to themselves. Easily available in Wholesale Grocery Stores and Bakery Supply Stores. Chances are almost none that your nearby-retail store or supermarket would carry this. I also found this link while researching from where you can buy this, I am in no-way related to this website. If you are doing any transaction, please do it in your risk. I bought from my bakery supply store. And if you have made or are able to make jalebis, Hats off and Salute to you! Seriously, it isn’t easy to make and perfect these! So, Hats off and Salute! 🙂
What is the role in the recipe? Just a pinch of this is very powerful in its work. What does it do? Well, we basically take a pinch of it, add to a cup of flour add water and make a thick batter. Then beat it, the agitation helps in incorporating air to the batter. Also while this turns from a very thick paste kind batter to a free-flowing smooth(kind of slang but “chikna”) batter. The consistency is difficult to explain, but have you seen a halwai making jalebis? The batter flows in a stream when he presses the batter, and stops the flow when he does.. This is what it does, the consistency is such it is flow(y) yet thick. A leavener is added to ensure they puff a tad bit and also get crispier. What it does it makes the batter super smooth, thick yet flowy and eliminates the step to ferment the batter. To make the jalebis, its important to have the smoothness, and the thick yet flowy consistency which this Hydro gives.
A few months earlier, I was talking to one vendor who has multiple stores, he said, “hum log to pehle wale batter me aur maida daal ke banate hain har roj.. and so on..” Translate: We make it by mixing more flour to the last day’s batter which works as a culture/starter.. Which runs like a chain from years to them, something like we make yogurt. I then asked whether if he can share some of his batter and the way he makes? He shared! I brought the batter and first saw the consistency, and there i was amazed to see thick yet flowy.. It was stringy as well, like if you put your finger in and pull it back string forms and was a little sticky and extremely smooth and chikna.. Then i made jalebis with it, they were awesome.. I was happy to make them, though i dint make the batter.. Then i made the batter the way he said, 1 kilo maida me 200g dahi mila ke thoro pani dal ke fet ke rakh do, jaise rat ko 10 baje banaya to kal 2 baje jalebi banagi. (mix 1kg flour, 200g yogurt and water as required. make a batter and beat. then keep for fermenting). I did the same way, but it din’t work. It wasn’t at all the way his batter looked and feel like and even taste like. Still i made jalebis and but they were not good.. Some were chewy and bread like and some were soft and limp..
He said, making jalebi is easy if you have a culture from last day.
The way he said to make these, dint work for me but the batter he gave me changed the way i was looking forward to make jalebis.. I was aiming to achieve the same batter, which led to this Hydro which makes this happen. And trust me, his batter did have this i can guarantee that. He din’t share that (why would he?)..
After thinking a lot and researching, I got to know about the magic ingredient and, after that I’ve been getting perfect jalebis everytime! They’re crisp, they are succulent, they are not extensively chewy, they don’t get soggy and best of all they’re way better than the market ones and not to forget this is an Instant Recipe YAY for that.. You can whip this up anytime you wish requires no yeast, no fruit salt, no fermentation 😀 ! Let’s get into the recipe :t
I’m going to share one more recipe which results into good results in the most bottom, but the results are non-consistent at times and the jalebis are more delicate in this way like more of a crunch and melt in mouth like melting moments.
Rangkat Hydro - a pinch [because, ek chutki rangkat ki kimat tum kya jano babu!]
Baking Powder - ½ Tsp
Oil / Ghee - To Fry [i prefer oil]
Kesar Food Color - a couple pinches
Sugar - 2 Cups / 400g
Cream of tartar - ¼ tsp or a couple of lemon wedges
Milk - 2 tbsp
kesar and nuts - to top it the finished jalebis [optional]
Start by making the syrup for this for which take a saucepan and add the 2 cups of sugar, about ¾ a cup of water and heat this up in medium flame.
Stir occasionally until the syrup gets a roaring boil, and the sugar is all dissolved. If the syrup is dirty or cloudy, add the 2 tbsp of milk. Stir once and let it boil for 10-15 seconds in low flame. Using a skimmer, skim the dirt off the syrup. If necessary, you can strain it as well, but skimmer should just work well.
Add kesar food color to the syrup, along with the cream of tartar or the lemon wedges. Cook for about one more minute in low-med flame. The syrup should be ready, to test add a drop of syrup in a bowl/plate and let it cool for a minute. Touch with your index finger, and then stick your index finger and thumb and then gently-slowy pull off the index finger. A small thread should form also the syrup would be sticky, the syrup is ready. If its forming a thick thread and more than one, add about 2-3 tbsp water to the syrup to get it back to a less than a single thread consistency. Switch off the flame and let it cool while we'll make the batter. Remove the lemon wedges after its warm.
To make the batter, take about ⅓ cup of water and then add the rangkat hydro and then add the flour. Using hands, form this into a thick paste kind of batter. Add 2 more tbsp water if required be careful with the water amounts or else it would be very watery and flow-y. Once it is formed into a thick paste kind of batter, mix this in a rotating motion for about 5 minutes. This will turn from this thick paste kind to a batter that is thick, but flows like a liquid, and is exceptionally smooth and is kind of stringy if you touch your finger and pull back. This is what we want, this smoothness(aka chikna) and the flowy consistency while being thick.
Also, all the agitation you did will bring a lot of air into the batter which is great! And you will see a lot of bubbles. One thing to note : This gets thick and stiff when you keep it idle even for 5 mins and a kind of skin forms in top, and then when you whip it again it gets back flowy.
I've made jalebis in Ghee as well as in Oil, I'd recommend to make them in oil.. They are very heavy on stomach when made in ghee. And keep in mind this comes from me, a marwadi, who eats ghee parathas everyday!
Heat up oil about ½-3/4 inch in a fry pan or a tai in medium flame.
Add the ½ tsp baking powder to the batter, mix well and then transfer the batter to a disposable piping bag or a zip lock bag or a ketchup bottle or a lota/condensed milk tin which has a hole in center or a specially stitched jalebi cloth. Snip the bottom of the piping bag using a pair of scissors. Be sure to cut small, because you can't make it smaller if you make the hole bigger. Also it is not only the hole's diameter which determiners the thickness, the pressure of your hands plays a great role as well.
Before making jalebis, make sure the syrup is warm neither hot nor cold. You need atleast 1½ to 2 inches of syrup in your pan so that the steam turns out and syrup goes in. We want to make sure the syrup is good enough for us to dunk the jalebis. Also the oil should not be hot. It should be low-med hot.
Test by making a jalebi, if the jalebi moves with your hand while shaping its very hot, let it cool. It should be such that you can shape the jalebi then it starts sizzling and the bubbles start appearing.
Make jalebis in the oil with patience, the shape comes with practice, look forward to have more patience. Cook the jalebis in medium flame till its well cooked, almost all bubbles are gone and it looks firm and is starting to golden and is slightly golden..Now's the tricky part, you need to be as fast as you can. Keep a tong in one hand and a skimmer in another.
Using the tongs pick the jalebi and dunk it in using the skimmer inside the syrup for 10-20 seconds.Keep the jalebis inside using the skimmer.. Take the jalebis out using the skimmer and ENJOY THE FRESHEST AND THE BEST JALEBI, because there's nothing like eating one straight from the pan! 😀
Make more jalebis, the same way and serve piping hot to you and your dear ones 🙂
If you're still with me, let me give some tips: The batter can be made in any way, whether you sieve in the rangkat in flour or just add all the flour rangkat mix and then add water to make a thick paste. But make sure it is a thick paste and kind of gloopy. Then mix it as best as you can, while doing it you'd see the the batter kind of flowing more now. After mixing for about 5 minutes, you'll it is flowy, stringy, sticky and if you keep for a couple of seconds idle air bubbles will come up to the surface. It is not a strict recipe, i mean like baking recipes you can wet your hands and mix it if its way too thick or add a tsp of flour if its way too thin. Consistency should be such that it is flowy, but thick. Have you seen a halwai making these? How he presses the cloth and batter flows in a flowy stream, and when he stops it stops. I like to add baking powder, so the the jalebis puff a little in the oil and also get a little more crispy. You can use baking soda but, as it is more alkaline than baking powder jalebis will brown more. I like to have them slightly golden rather than brown spots. Both ways it should work well! You can use 1 cup of jaggery and 1 cup of sugar for syrup if you wish to use jaggery. Before starting to shape jalebis, try to play with the batter and the flame of oil. It should be such that the shape retains and you're able to make a good one. To try it and play with the heat. You need to be quick while taking the jalebis and dunking them in syrup, again be sure to dunk and not coat. Take the jalebis using a tong and dunk them in using a skimmer.
One more recipe, that i said would share here: Make sugar syrup using the ¾ cup sugar, ¼ cup water, food color and a pinch of cream of tartar/one lemon wedge as shown in video. Take 70 grams of maida, add 30 grams of urad flour(powder it in your mixer and sieve) and add in ¼ tsp each of citric acid and baking soda. Add sufficient amount of water to make a thick batter. Transfer the batter to a disposable piping bag or a ketchup bottle or zip lock bag, and pipe jalebis in ½" oil as shown in video. Cook the jalebis in medium hot oil until golden, dunk in the syrup as shown. And take out in 5-6 seconds. Serve Hot. This way also makes good jalebis but i feel the consistency is not good and also they can get soggy. Most of the times they are soggy when taken out from syrup and then they turn crunchy after 3-4 minutes from out like melting moments cookies.. These are good, but i like the rangkat one better. I just shared this as well, because I know some people might not be able to find the rangkat and would ask for a recipe without it so shared 🙂 But trust me, You'll be able to find rangkat, in any wholesale grocery store.. Just go to your city's hyped wholesale market and ask for rangkat, or hydro or jalebi ka powder..:) Just try finding atleast 2-3 times, and not only in your regular grocery store, in the wholesale market or baking supply stores. I got it from Chawla Essence Mart, General Bazar in Hyderabad.
Now that you have the recipe in your hands, why not try it and enjoy the heavenly jalebis! Because, you know it Nothing is better than Jalebis straight from the Pan!!!!! 😀