Semolina Vegetable Porridge without Onions (Rava Upma)

South Indian Vegetarian Breakfast Special
Andhra Cuisine
Jain Cuisine
Semolina Vegetable Porridge without Onions (Rava Upma)
Serves 2

Ingredients:
Cream of Wheat/Semolina (Rava/Sooji)-

Ginger- 1 Inch, Finely Chopped 
Carrots- 1 Medium, Finely Chopped
Green Peas (Matar)-
Green Chillies- 2 to 3 Nos., Finely Chopped (depending on the Spiciness of the Chilli)

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp., Oil mixed with Ghee at this stage is optional

Raw Peanuts- 1 Tbsp. 

Mustard Seeds (Rai/Aavalu)-a Pinch

Cumin Seeds (Jeera/Jeelakarra)- (Optional)

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.

Split Black Gram (Urad Dal/Menapappu)- ¼ Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 5-6 No’s

Asafoetida (Hing/Inguva Podi)- a Pinch

Water- 3 Cups
Salt- To Taste
Fresh Lemon Juice & Ghee- sprinkled to suit taste individual buds as desired!!

Method:
Heat Oil in a Non Stick Wide Skillet (Kadhai)
Add Peanuts & Saute till Color changes
Add Mustard Seeds & Saute till Seeds Splutter
Add Chana Dal, Urad Dal & Cumin Seeds till the Dals change Color








Add the Boiled Vegetables & Saute for a while

Add Water & as the Water Boils rapidly add the Sooji while stirring continuously to make sure there are no lumps

Tips:
Some of the more traditional Jain families even avoid the use of Carrot, Potato or for that matter any other Root Vegetable in their Cooking, so please make sure you are well informed on the ingredients that can be added before any attempt making any Jain Recipe, after all its always better to be informed about the Cultural & Religious aspects beforehand than be sorry afterwards!

Optionally can add Roma Tomatoes- 1 Medium, Finely Chopped, French Beans/Green Beans- about 7 to 8 Nos., Finely Chopped, Potato- 1 Small, Finely Chopped etc.


Feel free to share your views & do let us know how this one turned out :)

MTR Rava Idli Mix

South Indian Vegetarian Breakfast Special
Andhra/Kannada Cuisine
MTR Rava Idli Mix
Serves 2

Ingredients:
MTR Rava Idli Mix- 1 Pack
Curd-

Serve Immediately with any Chutney of Choice!


Alternative method:
Mix 1 pack of Rava Idli mix with some Yoghurt, rest it for about a minute and mix the rest of the yoghurt
In colourful moulds, pour batter, put green or red chutney, Boiled Carrots, Cashewnuts, Black Sesame & put them to steam for 15 minutes





Feel free to share your views & do let us know how this one turned out :)

Cyprus & Cypriot Cuisine

Cyprus

Lania lies in the Northern Wildland built at the foot of Mount Troodos on the main Limassol to Troodos road

also called an Artist's Village




Cypriot Halloumi Cheese made from Goat's or Sheep's Milk & is believed to be an Aphrodisiac
for the Handmade Cheese, the ratio depends like 60:40 Goat's:Sheep's
Handmade baskets from the mountains
cheeses are flipped & pressed in the baskets

Whey mixture prepared with salt
Ruby straws scrapper ladle
scopped into cylindrical plastic mould
drained overnight & hung to dry for few weeks
young Haloumi placed on grease proof paper & put in the boiling Whey to cook for 90 minutes
inside the folded Cheese (like Pita Bread), Salt, dried Mint Leaves are stuffed

Traditional Cypriot Pizza Pie:
Combine Flour, Olive Oil, once mixed slowly Water to form smooth dough
dough left to stand
Haloumi cheese cut in cubes, Fresh Mint
kneaded with the dough until combined
spread across a large Pita tray & baked in Moderate oven till 45 Minutes till Brown & served with Tea or Coffee

Pan Fried Grilled Haloumi with Fig Syrup:
Dried Baby Figs Coriander Seeds Cloves Cinnamon Vanilla Slit Balsamic Vinegar Simmered together till a Thick Syrup
Fresh Watermelon Honey



In Cyprus, the Carob Syrup is known as Cyprus’s Black Gold & is widely exported

Carob Juice is traditionally consumed during the Islamic month of Ramadan

It also is believed to be an Aphrodisiac

Flower Infused Fresh Honey is believed to be great for Cough/Cold etc.




Mezze: Weed Pickled with Vinegar & Olive Oil







Fresh Strawberry Salad with Halloumi Cheese:

In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some Extra Virgin Olive Oil
Season with salt and pepper. This will draw out and flavour the lovely strawberry juices
Preheat a large non-stick frying pan to medium hot and add a splash of olive oil
Press a basil leaf on to each slice of Halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute
Turn over carefully and fry for another minute until the Halloumi is light golden and crisp
Put the mint, the rest of the basil leaves and the Salad Leaves into the bowl with the strawberries and toss together
Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top
Finish with more Salad Leaves
To serve, drizzle with Balsamic Vinegar and Extra Virgin Olive Oil
  

Cypriot Smoked Pork (Lounza) prepared in a Traditional Way in an Deep Bottomed Clay Oven

Spinach and Feta Parcels:

Ingredients:

4 tbsp Olive Oil

1 kg Spinach, chopped, stalks discarded

1 bunch of Spring Onions, finely chopped

Salt, and freshly ground pepper

2 tbsp Parsley, chopped

½ tsp Nutmeg, freshly grated

100 g Feta Cheese, chopped

2 Eggs, lightly beaten

350 g Filo Pastry, thawed if frozen

50 g Butter, melted

Method:

1. Preheat the oven to 200°C/gas 6.

2. Heat the olive oil in a heavy-based saucepan. Add in the spring onion and fry gently until softened but not browned, around 2-3 minutes.

3. Add in the spinach and fry, stirring, until the spinach begins to wilt.

4. Cover and cook over a low heat for 5 minutes, stirring now and then.

5. Set the spinach aside to cool slightly, then season with salt and freshly ground pepper.

6. Mix in the parsley, nutmeg, feta cheese and eggs.

7. Cut the filo pastry sheets into 32 pieces, each 15cm square.

8. Brush four of the filo squares with a little melted butter. Stack the filo squares on top of each other, forming a star shape.

9. Repeat the process, making 8 filo star shapes in all.

10. Take a generous tablespoon of the spinach mixture and place it in the centre of the filo star. Fold the filo around the spinach mixture, forming a cracker-like top to the filo parcel.

11. Repeat the process, filling the remaining filo stacks.

12. Place the filo parcels on a greased baking sheet and brush with melted butter.

13. Bake for 20 minutes or until golden brown. Serve warm or cold.

Semolina Cake:
Sugar
Secret ingredient Mastica Powder Edible Gum is good for health
Whole Pistachios
Water
Whisk the Dough
Layer on Baking Tray
Brush with Sugar Syrup
Cut in Squares
Bake again in Oven for 10-15 Minutes

On the Hot Cake, Pour the Cold Sugar Syrup

Semolina Almond Cake:
Rose Water/Orange Blossom Water/Mastichi

Cookies:

Chocolate Orange Cake:
Wash Orange, Cut in Quarters with Skin, Put in Food Processor for Coarsely Chopped, Keep Aside

In the Processor, Add Eggs 2, 1/2 a Glass Sugar, Keo Cypriot Brandy (Optional) Olive Oil 1/2 Glass
Mix all, to this Mix Add 1 Glass each of Wholemeal Flour & Village Unbleached White Flou, 1 Tbsp Cocoa Powder 5 Tbsp Drinking Chocolate & Mix all together
Pour out in a Bowl
Add Walnuts in the Cake Batter & Mix Well
Pour in a Cake Tin 180 Degrees C for about an Hour
last 10 Minutes need to be observed
Spear the Cake to check
Pour the Cold Syrup (1/2 Glass Sugar 1 Glass Water Boiled to make the Sugar Syrup) on the Hot Cake

For Moorish Glaze:

Butter, Condensed Milk, Cocoa Powder & Drinking Chocolate
3/4 Pack of Butter Melted take off the heat
Add 5 Pouring Tbsp of Condensed Milk & Whisk
2 Tbsp Cocoa Powder & 5 Tbsp of Drinking Chocolate
Mix Well for a thick consistency

Garnish with Orange Slices & Walnuts!!

 
Sesame Seed & Anari Parcels:

Anari (Anthotyro or Myzithra) is made from the by-product of Halloumi Cheese and contains Sheep/Goat’s Milk with a Creamy, Soft texture

a local white Unsalted Haloumi Cheese similar to Ricotta Cheese

Honey, Toasted/Non Toasted Sesame Seeds
Filo Pastry brushed with Extra Light Olive Oil
Bake for 20-25 Minutes at 180 Degrees C








Famous People
George Calombaris The Press Club Restaurant in Australia

Karnataka & Kannada Cuisine!

Mysore:
Can travel easily from Bengaluru on NH-17, distance of 142 Kms which takes about 2 Hrs 48 Mins


Famous Hanumanthu Mutton Pulao Hotel/Mess at Akbar Road, Mandi Mohalla is famous for its Special Mutton/Chicken Pulao 100/- per Plate, Muton Chaap 70/- 
nothing is available for Vegetarians here though
Celebrities like Actor Rajkumar frequented here


Kamath Lokaruchi on Mysore-Bengaluru State Highway (NH 17) is a Pure Vegetarian Restaurant
We can personally vouch for Kamath's presence on those never ending Highways (in between Chennai to Bengaluru & till Karnataka-Maharashtra Border)

Menu items like tempting Maddur Vada (famous in the Mysore Bengaluru Area made of Rice Flour, Semolina, Maida, Onion, Curry Leaves, grated Coconut, Asafoetida), Banana Coconut Chilli Bajji, Neer Dosa, Steamed Idli Vada wrapped in Banana Leaf, Rava Dosa






Mughal Darbar has Arabic influence in their Recipes

Special Mutton Biryani
Titar Kebab bred in Farms, dry spices rubbed & roasted
Chicken Afghani Chef's own creation



Phalaamrutha Ice Cream Shop:

can get a Scoop for as less as 8/-
made from locally grown Fresh Vanillla, Chocolate




City Tour:
One should definitely witness the Huge Grand Royal Celebration Phenomenon during the Major Indian Festival of Navratri in Mysore

Chamundeshwari Temple
Goddess Demon killed Demon Bakasura



Srirangapatnam
Tipu Sultan's Kingdom


Ranganata Temple
1200 years ago Tipu Sultan's father prayed here so this place was spared from attack

St. Joseph's Cathedral
Year 1234 

Clay Decorative Items sold on Highway by the Rajasthani/Gujarati Potters






Udupi:
Krishna Temple (Mutt)
serve about 10000 pilgrims everyday
temple's own Coconut Groves, Vegetable Gardens, Yoghurt with about 600 employees

Kitchens are almost 800 Years Old & areas where only Priests are allowed
prepared without Onion & Garlic

Rasam
Papad/Happala
Sambar secret here is the Molasses which isn't added in Homes
Steamed Rice
Sweets like Mysore Pak




Hampi:
Try the Luxury Accomodation Royal Orchid Hotel in Kireeti

Semolina Porridge with Vegetables (Rava Upma)

South Indian Vegetarian Breakfast Special
Andhra Cuisine
Semolina Porridge with Vegetables (Rava Upma)
Serves 2

Ingredients:
Cream of Wheat/Semolina (Rava/Sooji)-

Onions- 1 No., Finely Chopped

Green Chillies- 2 Nos., Finely Chopped
French Beans/Green Beans- about 7 to 8 Nos., Finely Chopped,
Carrots- 1 Medium, Finely Chopped
Potato- 1 Small, Finely Chopped
Roma Tomatoes- 1 Medium or 2 Small, Finely Chopped
Ginger- 1 Inch, Finely Chopped

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 2 Tsp., Oil mixed with Ghee at this stage is optional
Raw Peanuts- 1 Tbsp. 

Mustard Seeds (Rai/Aavalu)-a Pinch

Cumin Seeds (Jeera/Jeelakarra)- (Optional)

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.

Split Black Gram (Urad Dal/Menapappu)- ¼ Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 5-6 No’s

Asafoetida (Hing/Inguva Podi)- a Pinch

 

Water- 3 Cups
Salt- To Taste

Fresh Lemon Juice & Ghee- sprinkled to suit taste individual buds as desired!!

Method:
Heat Oil in a Non Stick Wide Skillet (Kadhai)
Add Peanuts & Saute till Color changes
Add Mustard Seeds & Saute till Seeds Splutter
Add Chana Dal, Urad Dal & Cumin Seeds till the Dals change Color

As the Water Boils rapidly add the Sooji while stirring continuously to make sure there are no lumps

Tips:

Optionally can add Green Peas (Matar), Sweet Corn etc.




Feel free to share your views & do let us know how this one turned out :)

Andhra Style Crispy Semolina Pancake (Rava Dosa/Attu/Dosai)

Indian Vegetarian Breakfast Special
Andhra Cuisine
Andhra Style Crispy Semolina Pancake (Rava Dosa/Attu/Dosai)
Serves 4 (makes about 16-18 Dosas)

Ingredients:
Plain Curd/Yoghurt- preferably little Sour & lightly Whisked
Semolina (Rava/Sooji)- 1 Cup
Rice Flour (Chawal Atta/Biyyam Pindi)- 1 Cup


Salt- To Taste

Fresh Coriander Leaves-
Green Chillies-
Onion- 1 Medium, Finely Chopped (Optional)

Cashewnuts & Dried Coconut Pieces (Kopra)- 5 to 6, Roughly Chopped (Optional)
Cumin Seeds (Jeera)-

Curry Leaves- 7 to 8 

Asafoetida (Hing)- a big Pinch

Extra Light Olive Oil/Olive Pomace Oil- For Drizzling on Dosas

Method:

 Add

Tips:
Can use readymade Rava Dosa Mix if it is easily available in the area, MTR has been a hit in the market for a long time but the company that originally gave MTR their raw material has started on their own
Udupi Ruchi Mixes have been launched nationwide & is sold through distributors

http://myfamilybiz.in/price-list.php?stype=Products

We once tried their Rawa Dosa Mix & Chutney Powder & have liked the quality since

Feel free to share your views & do let us know how this one turned out :)

Gujia- Holi ki Hardik Shubhkamnayein :)

Holi ki Hardik Shubhkamnayein :)

Indian Festival Sweets Special (Holi)

Gujia is almost like a Soft Indian Flatbread (Maida Puri) filled with Milk Solids (Khoya/Mava), Nuts, Cardamom, Sugar & traditionally fried in Ghee/Vanaspati! 

Different names across the Country but always retains one of the common ingredients of ‘Unity in Diversity’ which reflects so well in our Indian Festivals J!!  

Bihar- Pedakiya, Gujarati- Ghugra, Marathi- Karanji,

Tamil- Karachika, Kannada & Telugu- Kajjikayi, Uttar Pradesh- Gujiya

Well, I thought this Sweet kind of look like the Mediterranean Baklava (Filo pastry filled with Pistachio sweetened with Sugar Syrup), doesn’t it??!!

Makes about 10-12 Pieces

Ingredients:

All Purpose Flour- 1 Cup

For Filling:

Milk Solids (Khoya/Mava)- 250 Grams, Crumbled/Powdered

Semolina (Sooji)- 2 Tbsp., also called Chiroti Rava in Karnataka

Raisins- about 1 Tbsp.

Chironji - about 1 Tbsp.

Green Cardamom- 8 to 10

Ghee- 2 Tbsp.

Sugar- ¾ Cup

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying (Elders in the family still prefer Ghee though!)

Method:

For Filling:

In a Pan, roast the Crumbled Khoya till it turns light Red in Color on Low Flame

In another Pan, Heat about 1 Tbsp. Ghee, Add Sooji & Roast till Golden on Low Flame as well

Add this Roasted Sooji to the Khoya

In the Same Pan, Heat about 1 Tbsp. Ghee, Add Chironji & Roast till Slightly Golden on Low Flame as well

Add these Chironji Seeds & Raisins to the Khoya-Sooji Mix

Crush the Elaichi, remove its outer Cover & Powder the Seeds

 Add this Freshly Powdered Elaichi, Sugar to the Khoya-Sooji Mix

Combine all with Hands (preferably)

Transfer the contents to a Pan

Sauté on Low Flame for about 5-10 Minutes

For Dough:

In a Bowl, Add Flour, about 2 Tbsp. Oil & slowly add water for a Tight Dough consistency

Cover the Dough with a Wet Cloth & Keep Aside for about 30 Minutes

In another Bowl, Mix little water & 1 Tbsp. Flour to make a Binding Paste to Wet & Seal the unique Gujia Shape (like the alphabet D) in the edge

Make about about 10-12 small Dough Balls

With a Rolling Pin, roll 1Ball into a Poori shape

Fill the Stuffing inside & close the Gujia gently using Binding Flour Paste so that it doesn’t break in the Oil

Use a Special Gujiya D-Shaped Mould or a Special Gujia Spoon/Fork and Press it on the Edges

Heat Ghee/Oil for Deep Frying

Gently slide the Gujias & Deep Fry till they are Golden Brown

Serve along with welcoming the Guests with the Holi Colours!

Best served Fresh when it is Mildly Cooled or at Room Temperature with Holi Colours in the Tray!

We made Chennai's Favorite Chandrakala shaped Gujiya this time 

Tips:

Gujia is made differently in every Home, every City, every State & if course Countries!!

In Delhi, some of the best places (Halwai ki Dukaan) to get Yummy Gujia are Haldirams, Bikanerwala, Kaleva (Gol Market), Evergreen Sweets (Green Park), ChainaRam Sindhi Confectioners (Chandni Chowk)

Peanut Oil is used in many parts of India for Deep Frying

Khoya/Mava is just like the Ricotta Cheese made from whole milk instead of Whey & low in moisture

Avoid discarding the Elaichi Cover/Flakes as they can be thrown in the Black Tea Powder & you are bound to taste a Cardamom Flavoured Indian Tea next time!

Sanjeev Kapoor's interesting Gujia Recipe calls for the addition of Cashewnuts, Dessicated Coconut, Nutmeg Powder (Jaiphal), Raisins & believe it or not Chocolate!!!!

As a Savoury Snack Karanji is also prepared with the same dough & can be stored for few days during Holi!

Feel free to share your views & do let us know how this one turned out :)

Sultanpur Style Sooji ka Halwa

Indian Egg less Sweets Special

Himachali Cuisine

Sultanpur Style Sooji ka Halwa

Serves 5-6

Ingredients:

Clarified Butter (Ghee)- 3 Cups

Semolina (Sooji)- 1 Kilogram

Sugar- 1 Kilogram

Dry Coconut- 1 Cup

Cashew & Almonds- 1 Cup each

Raisins- 1 Cup

Water- 4 Litres

Method:

In a Wide Mouthed Wok (Metal Kadhai preferably), Heat Ghee

Add Sooji in the Ghee Stir Continuously till it is Light Brown (Process of Bhuna)

This process is important so Stir constantly till the Rich, Nutty Flavours are released

Add Sugar & Keep Stirring

Add Dry Coconut & Stir

Add Cashew & Almonds & Stir

Add Raisins & Stir till the Raisins Swell up

Add Water & let the Starch in the Semolina Gluttonize (means the filling up of water molecules so that the Sooji swells)

Keep Stiring while the Sooji & Water Boils

Check to see if ready (the Halwa should be thick)

Feel free to share your views & do let us know how this one turned out :)

Egyptian Cuisine

Egyptian Cuisine

The Food is Hearty as well as Healthy!

The Egyptians eat a lot with family & friends with no less than 20 different Varieties on  the Table

Some Important Spices are an integral part of the Cuisine:

Dukkah

Baharat in Arabic means Spice Mix, includes Black, Green & White Peppercorns, Cinnamon, Cloves & Nutmeg

Coriander

Ghee B L D

Beans Lentils Protein Fava Beans Solit Fava Beans De Skinned

Nuts Spread Almonds Pista Hazelnuts Used on Rice topped with Desserts

Karkade Hibiscus Tea Medicinal Qualities High BP

One of the most important dishes in Egypt is Breakfast

Ful Medames is the Starter & it makes you full for the Rest of the Day

Fava Beans is what any true Egyptian eats mostly in the Meal

Dukkah is one of the National Dishes made up of a Mix of Roasted Nuts, Seeds & Finely Blended Spices

Sesame Seeds- ¾ Cup

Pine Nuts- ½ Cup

Coriander Seeds- ½ Cup

Ground Cumin-  ½ Tsp.Salt- ½ Tsp.

Chilli Powder- ½ Tsp.

Baharat (White & Black Peppercorn, Cinnamon, Cloves & Nutmeg)- ½ Tsp.

In a Pan, Mix Pine Nuts, Coriander Seeds on Medium-High Flame

As the mix starts to colour, Add the Sesame Seeds & Continue to toast until Golden Brown

Pour the mixture into a Mixer

Add Cumin, Baharat Mix, Chilli Powder & Salt

Blend together

Use as Seasoning in cooking or Serve as an Accompaniment with Bread and Olive Oil

Traditionally Dukkah is consumed with Fresh Egyptian Bread dipped in Olive Oil & then in the Nuts Nix

Dukkah is also a versatile Seasoning in the Egyptian Cooking

The Molokhia Leaves have potent Antioxidants like Vitamin E

The stem is removed, finely chopped Leaves along with Garlic & Coriander are made into a Soup which is considered by many as the National Dish

Kushari is a fragrant mix of Rice, Lentils & Pasta served with Onions and delicious Tomato Sauce

Kushari is made with Rice Butter in Pot Water

Lentils & Beans in Water

arranged Layer by Layer

Kushari is a Traditional Egyptian Recipe made with Green Lentils, Pasta & Rice mixed together with Caramelised Onions

It is served with a Tomato based Topping and Finished off with a Crispy Onion Garnish

It is best served Hot with a side of Garden Salad     

1 cup green lentils

1 cup medium grain rice

2 cups small macaroni

2 large onions, thinly sliced

6 tbsp olive oil

1 tsp mixed spices or baharat spice mix

Salt to taste

Sauce

1 small onion, diced finely

2 cloves garlic, crushed

250g tomato paste

2 tbsp olive oil

1 cup water

Salt & pepper

1 tsp baharat spice mix

Chilli flakes (optional)

Crispy Onion Garnish

2 onions, finely sliced

Oil for deep-frying

Over a moderate heat add heat 2 tbsp oil, the rice and a tsp of salt to a medium-size saucepan. Fry for 2 minutes and then add two cups of water. Stir well and bring to the boil. Once the mixture has reached boiling point, lower the heat, cover and simmer for a further 15mins or until the rice is cooked.

Wash the lentils under cold running water until the water runs clear. Add the lentils to another saucepan with two cups of water and bring to the boil. Once tender, remove from the heat, strain and set aside.

Cook macaroni separately in boiling water with a little salt and strain when al dente.

To caramelise the onions, heat remaining oil in a fry pan and add onions. Cook until soft and slightly brown.

Place macaroni In a large serving dish and coat with a little olive oil. Then add the cooked lentils, rice and onions and mix through

For Sauce:

Place a saucepan on moderate heat. Add oil and onion and cook until soft. Add garlic and fry to a pale brown.

Stir in tomato paste, water, salt, baharat, pepper and ground chilli. Lower the heat and leave to simmer for 15-20 mins or until sauce has reduced by half. Remove from heat.

For the Onion Garnish:

Heat sufficient oil in a pan for frying. Add onions and fry until dark brown. Remove from oil, place on absorbent paper towel and leave to cool.

Just before Serving, Sprinkle with Baharat Spice Mix, Pour desired amount of Tomato Sauce & Garnish with Crispy Onions!

Basbousa is a Sweet Semolina Cake with Rose Water & Lemon Syrup is very popular in Egypt and throughout the Middle East

Coarse Semolina- 2 ½ Cups

Self-Raising Flour- ½ Cup

Castor Sugar- 1 Cup

Desiccated Coconut- 1 Cup

Natural Thick Yoghurt- 200 Grams

Unsalted Butter- 200 Grams, Melted

Vanilla Extract- 1 Tsp.

Almonds- 25 No’s, Blanched

Milk- As Needed

For Syrup:

Castor Sugar- 1 ½ Cups

Water- 1 Cup

Lemon Juice- 1 Tsp.

Rose Water- 1 Tsp.

Preheat the Oven at 180 Degrees C for 20 Minutes

In a Bowl, Mix the Semolina, Flour, Sugar, Coconut, Yoghurt, Butter & Vanilla

 If the mixture is too thick, add a little Milk

Spread evenly in a Slightly Greased Baking Tray, dab the edges so it bakes all over, Cover & Keep aside for about 30 Minutes

Cut into the Classic Diamond Shape

Put one Almond in the centre of each Diamond

Bake in an oven at 190°C for 35-40 Minutes until Golden Brown

In a Pot, Mix Sugar & Water until the Sugar dissolves

Simmer for about 5 Minutes

As the Syrup starts to Boil, Add the Lemon Juice & Rosewater

Remove from the Heat and Set Aside to Cool

Pour the syrup over the Hot Cake & Keep it aside till it reaches Room Temperature

Serve Fresh!

Feel free to share your views & do let us know how this one turned out :)

Eggless Ravioli

International Vegetarian Main Course Special

Italian Cuisine

Eggless Ravioli

Serves

Ingredients:

All Purpose Flour (Maida)- 1 Cup, Refined or White Flour can also be used

Semolina (Sooji)-  1 Cup

Tepid/Luke Warm Water- 225 Ml.

Extra Virgin Olive Oil- 10 Ml.

Salt- a Pinch

For the Filling:

Pumpkin- 250 Grams, Roasted with Salt Pepper & Olive Oil

Potatoes- 2 Medium, Baked/Boiled

Ginger- ½ Tsp., Minced

Chives- 1 Tsp., Finely Chopped

White Bread Crumbs- 1 Tbsp.

Ricotta Cheese- 1 Tbsp.

Mascarpone Cheese- 1 Tbsp.

Parmesan Cheese- 1 Tbsp., Freshly Grated

Thyme Leaves- A Few

Salt & Pepper- To Taste

For Tomato Sauce:

Fresh Roma Tomatoes- 3

Fresh Basil Leaves-3 to 4

Extra Virgin Olive Oil- 2 Tbsp.

Garlic- 2 Cloves, Smashed

Tomato Puree- 2-3 Tbsp.

Salt & Pepper- To Season

Method:

Mix Flour, Sooji, Salt, Olive Oil & Water to form a Semi Stiff Dough

Cover & let it Rest for 30-40 Minutes

For Filling:

Mash Pumpkin & Potatoes

Season it with Salt, Pepper, Chives, Ginger, Breadcrumbs, Ricotta, Mascarpone, & Parmesan Cheese

Mix all together Nicely & Let it Rest in the Fridge for a Few Minutes

Knead the Dough on a Floured Surface& Cut in Half

With Half the Dough, Roll Out till it is about 2 Cms. Thin

Use a Ravioli/Round Cutter to make the Outer Shell

Brush a Little Milk on the Ravioli Shells

Put the Filling in a Piping Bag or use a Spoon to put the Filling in the Pasta

Use Fingers to Fold the Pasta into a Crescent Shape

Make 6 Crescents & Let it Cool in the Refrigerator

For Tomato Sauce:

Blend Tomatoes, Garlic, Basil, Red Chilli Flakes, Olive Oil & Salt into a Thick Paste

Pour the Sauce & Olive Oil in a Saucepan & Cook till Boiling Starts

In a Pot, Put Water & Salt & let it Boil

Add Ravioli in Boiling Salted Water & let it Cook for Few Minutes

Add these Ravioli Gently in the Tomato Sauce  

Serve Hot with Parmesan Cheese, Freshly Cracked Black Pepper & Basil Sprigs!

Tips:

Thanks to ‘Vicky Goes Veg’ for this Wonderful Vegetarian Ravioli, eating Vegetarian has become less  of a burden and more of being creative now :)

Feel free to share your views & do let us know how this one turned out :)

CornMeal & Black Gram Lentil Fritters (Makke Ke Atte ki Kachori)

Indian Vegetarian Main Course Special
Uttaranchali Garhwali Cuisine 
CornMeal & Black Gram Lentil Fritters (Makke Ke Atte ki Kachori)

Serves 2

Ingredients:

CornMeal (Makke Ka Atta)- 2 Cup

Skinned or Skinless Black Gram Lentil (Chilkewali Urad Dal/Urad Dal)- ¼ Cup

Semolina (Sooji)- 1 Cup

Green Chillies- 3 No’s, Finely Chopped  

Fresh Coriander Leaves- ½ Cup, Finely Chopped  

Salt- To Taste

Oil- For Deep Frying

Method:

Grind the Dry Urad Dal till it Powder

In a Bowl, Add CornMeal, Green Chillies, Coriander Leaves, Salt, Sooji & Mix Well with hands

Add Urad Dal Paste & Mix to get a Dough Consistency. Keep Aside for about 15 Minutes

Heat Oil in a Non Stick Pan (Kadhai) for Deep Frying

Divide the Dough into Balls

Dust it with some CornMeal & Roll the Dough with a Rolling Pin just as is done for a Puri

Gently Deep Fry the Kachori by Pressing with the Ladle to help it Puff

Serve Hot with Tariwale Aloo or just like that at Snack Time!

Tips:

This is a Uttaranchali Snack very famous in Garhwal Region especially Haridwar!
Simple Seasoning along with a Healthy Option of Flour & Lentil is used here

Semolina is used to give the Crunchiness here
Urad Dal Paste helps bind the Dough

Variations:

Soak Urad Dal Flour for about 2 Hours

Drain & Grind along with Ginger & Green Chillies

The Urad Dal should get Dough like consistency 

Feel free to share your views & do let us know how this one turned out :)