Whole Wheat Tawa Naan Without Yeast

Naan is a flatbread that is very popular in India. However, Naan is often prepared using all purpose flour, but in this recipe I have added whole wheat flour and all purpose flour in proportion of 1:2, adding whole wheat flour is a healthy option here, but you can skip this and can make your Naan by using all purpose flour.

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Cuisine: Indian
Course: Main
Serves: 3-4
Author: Ayesha Md

Ingredients: 

1 cup whole wheat flour
2 cups all purpose flour
1 tsp baking powder, double action
1/2 tsp baking soda
1/2 tbsp salt (as per taste)
1 cup fresh yogurt 
2 tsp sugar
2 tbsp of ghee + 1 tbsp for greasing
3/4 cup of lukewarm water + water for greasing the Naan

Instructions:

1) Take an empty bowl, then add whole wheat flour, salt, all purpose flour, baking powder, baking soda, yogurt and ghee, mix them well.
2) Take an another bowl, dissolve sugar in lukewarm water. Let it sugar dissolve completely.
3) Now, mix this mixture and mix well and knead it for 2-3 minutes or till it becomes a soft dough. Cover it with cling drape and let it rise 4-6 hours.
4) Now your dough has risen, knead for a few minutes. Divide it into 6-8 small size balls.
5) With the help of rolling pin, flatten each ball into round Chapati, but keep in mind that the size of the naan should not be too thin nor thick. 
6) Now, with a help of brush, grease your naan over water, make sure your naan is well coated with water and this helps naan to stick on tawa.
7) Now, heat your tawa and make sure that your tawa is not a non sticky one, and then place your water greased side naan down to tawa and gently press it. 
8) On low heat, cook for 3-5 minutes or until it starts bubbling on top, then flip the tawa upside down and cook naan directly on the flame for a few minutes, till they turn golden brown and well cook from all sides.
9) Gently, scrape the naan from the bottom and remove. Set side. Repeat this process for the rest of the naan.
10) Yours delicious Whole Wheat Tawa Naan Without Yeast is ready. Serve with Chicken Korma, Kofta or any type of gravy. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....    

Sabudana/Sago Chivda

Sabudana is also known as Tapioca pearl or Sago. Sabudana/Sago contains a high amount of Carbohydrates and high calories. Sabudana/Sago is gluten free and improves digestion. It can provide an energy boost and increases weight gain. Sabudana/Sago is a rich source of calcium and promotes strong bones. Sabudana/Sago reduces blood pressure. 

Chivda (Namkeen) is an Indian snack which consists of a variable mixture of spicy dried ingredients such as fried lentils, peanuts, cashew nuts, almonds, flaked rice, chickpea flour (sev), curry leaves, fried onion, corn flakes, peas, and vegetable oil mix with a blend of spices and salt that is widely consumed as a snacks in India. In India, people eat Sabudana/Sago during a fast and it is mostly consumed during Navratri. A lot of recipes are made using Sabudana/Sago. The most famous among them is a Khichdi. So, I tried to prepare something different and I made Sabudana/Sago Chivda. The main ingredients of this recipe are Nylon Sabudana/Sago, Poha (Flattened rice), Puffed rice, Cashew nuts, Curry leaves, Oil, Salt and Spices. However, Sabudana/Sago Chivda is not a healthy recipe. But, friends try once and you will fall in love with this yummy, delicious and amazing taste of Sabudana/Sago Chivda. 

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 6-8
Course: Snacks
Cuisine: Indian
Author: Ayesha Md

Ingredients: 

1 cup Nylon Sabudana/Sago
1 cup Poha (Flattened Rice)
1 cup Murmura (Puffed Rice)
8-10 Cashew nuts
2-3 tbsp cooking oil
Salt as per taste
1-2 tbsp red chilli powder (As per taste)
10 Curry leaves
1 tsp black pepper powder
1 tsp turmeric powder
1 tbsp chat masala
Oil for frying
1-2 tsp sugar 

Methods:

1) Take a large Kadhai/Vessel pot, heat enough oil, add 2 tbsp of Sabudana/Sago at a time into the oil and wait till they start puffing up. With the help of slotted spoon, keep stirring, so that they are fried evenly. As shown in the picture.

2) Even they look crispy outside but it will be hard from inside. To check that they are completely done from inside, you have to bite a few pearls. If you feel that they are not cooked from inside, then continue to fry a few more minutes. Once done, remove from the oil and drain the fried Sabudana/Sago pearls on a kitchen towel. Repeat it in the same way for the rest of the Sabudana/Sago pearls. As shown in the picture.

3) In the same oil, add 3-4 tbsp of Poha (Flattened Rice) into the oil, once they puff up remove them from the oil with the help of a slotted spoon. Repeat it for the rest of the Poha (Flattened Rice). As shown in the picture.

4) Now, In the same oil, add cashew nuts and fry till they turn golden brown. Set aside. As shown in the picture.

5) Now, take a large vessel pot, heat 2 tbsp of oil, add curry leaves and saute for 15 seconds, then add turmeric powder, red chilli powder, salt, chat masala and black pepper powder cook for 2 second. As shown in the picture.

6) Then, add fried Sabudana/Sago pearls, fried Poha (Flattened Rice) and Murmura (Puffed Rice) and Cashew nuts mix them well so that salt and other spices are evenly mixed. Cook for about 5-8 minutes on a very low flame. As shown in the picture. 

7) Add 2 tsp of sugar into the mixture and mix them well. Allow  the mixture to cool down at room temperature. 
8) Once cool down, store it in an airtight container. And use when required.
9) Yours delicious homemade Sabudana/Sago Chivda is ready. Serve as a snack with a cup of tea. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....    

Pani Puri or Golgappa

Pani Puri or Golgappa is one of the most common street foods in Indian subcontinent. Pani Puri consists of a round or ball shaped, hollow puri (a deep-fried crisp flatbread), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chat masala, potato mash, onion or chickpeas. Some source may be taken from https://en.wikipedia.org/wiki/Panipuri.

Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Serves: 2-3
Course: Snacks
Cuisine: Indian
Author: Ayesha Md

Ingredients:

1 1/2 cup Semolina/Suji 
3 tbsp all purpose flour/maida
salt as per taste
3 tsp cooking oil 
a pinch of baking soda
Oil for frying
water as required for kneading the dough

Methods:

1) Take a large bowl, add Semolina, all purpose flour, salt, baking soda and oil, crumble and mix well then add water slowly as required and knead into a stiff dough. Cover the dough and rest for at least 15 minutes.
2) Now, divide the dough into 3 equal size and sprinkle some flour on rolling pin and roll it with the help of rolling pin to make 1 inch thick Chapati. With the help of round cookie cutter, cut out into a round or ball shape puri. Set aside.
3) Repeat this process to the rest of the dough.
4) Now, take a non-stick pan and heat enough oil. Now place them one by one into the oil. And fry them on low flame for 2 minutes, then on medium flame for another 5 minutes. 
5) You will see that the puris are puffed up. Turning occasionally till they turn light golden. Remove them from the oil and drain in a kitchen paper. 
6) Once it gets cool down. Store it in an airtight container. 
7) Yours Pani Puri or Golgappa is ready to serve.
8) For assembling, take one Puri or Golgappa at a time, pop the top of the Puri or Golgappa with the help of your thumb, now add chickpeas, potatoes, Imli chutney (tamarind chutney), yogurt and some theekha pani and serve. As shown in the picture.

Note:

1) Oil should be enough hot while frying Puri or Golgappa, otherwise it will not crisp. 
2) Only a small batch of Puri or Golgappa should be fried at a time. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....  

Eggless Semolina Chocolate Cake Without Oven

We all love Chocolate Cake and this Eggless Semolina Chocolate Cake is a super soft and super fluffy dessert or snack that is fit for any occasion and you don't have to spend a lot of time in the kitchen because it is cooked in no time with minimal ingredients. All you need is Semolina, Cocoa powder, Sugar, Oil, Milk, Baking powder and Curd. I have been a great fan of Chocolate Cake and this Eggless Semolina Chocolate Cake is one of my favourite cakes. This is a pure vegetarian recipe. 

Semolina is a good source of iron and magnesium. Semolina is high in protein and fiber and it is also high in B Vitamins like thiamine and folate. Semolina helps in weight loss and may support heart health and digestion. Let's try this simple and healthy Eggless Semolina Chocolate Cake Without Oven. You will surely fall in love with this recipe. 

Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins
Serves: 5-6 
Cuisine: Indian
Course: Snack
Author: Ayesha Md

Ingredients: 

1 cup Semolina 
1/2 cup sugar
1/4 cup cooking oil
1/4 cup cocoa powder
1/2 cup milk
1/2 cup yogurt 
1 tsp baking powder
1/4 tsp baking soda
1 tbsp butter for greasing the pan
1 tbsp all purpose flour for dusting

Methods:

1) Take a pan, grease all over the pan with 1 tbsp of butter and add 1 tbsp of all purpose flour or maida into the cake pan and spread the flour all over the pan by rotating the pan. Remove the excess flour from the pan.

2) Take a blender, add semolina and sugar and grind them to make a fine powder. As shown in the picture.

3) Then, add yogurt, 1/4 cup of milk, oil and cocoa powder blend them to make a lump free batter. As shown in the picture.

4) Pour this batter into a bowl. And rest this batter for at least 20-30 minutes. Let semolina be completely soaked. As shown in the picture.

5) After 30 minutes you can see the cake batter becomes thick, add 1/4 cup of milk and mix well. As shown in the picture.

6) Add baking powder and baking soda and mix the batter well with the help of a hand whisk. The batter should be of pouring consistency. As shown in the picture.

7) Pour this mixture into a greased cake pan, tap well to remove bubbles. As shown in the picture.

8) Take a heavy bottom pan, put a steel stand set in the middle, cover the lid and preheat for 5-10 minutes, on medium heat, put the cake pan on stand, cover with the lid. As shown in the picture.

9) Cook 5 minutes on medium flame, then after 5 minutes, turn the flame on low heat, cook on low heat for about 50-60 minutes. 
10) Once the cake is cooked. Insert a toothpick, if it comes out clean. It is done perfectly. As shown in the picture.

11) Take it out the cake from the pan. And demold it. Place the demolded cake on a wired rack and let it cool completely.
12) Yours Eggless Semolina Chocolate Cake Without oven is ready to serve. Serve hot or chilled. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....  

Turkish Semolina Pudding/Sutlu Irmik Tatlisi

Turkish Semolina Pudding/Sutlu Irmik Tatlisi is a traditional Turkish recipe for a classic dessert made from Semolina, Butter, Sugar, Milk, Vanilla extract and Walnut. Dessert is a perfect sweet for all occasions and is often eaten during festivals and during summer, it is mostly demanded by people. I have been a great fan of dessert and this recipe is one of the best desserts that I ever had. Semolina is a good source of iron and magnesium. Semolina is high in protein and fiber and it is also high in B Vitamins like thiamine and folate. Semolina helps in weight loss and may support heart health and digestion. Let's try this simple and yummy Turkish Semolina Pudding/Sutlu Irmik Tatlisi and I'm sure you will definitely love this. In this recipe, I'm going to show you how to make a delicious Turkish Semolina Pudding/Sutlu Irmik Tatlisi in just a few steps..........

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4
Cuisine: Turkish
Course: Dessert 
Author: Ayesha Md

Ingredients:

2 cups whole milk
6 tbsp semolina
4 tbsp unsalted butter
1 tsp vanilla extract
1 tsp granulated sugar
5 walnuts (chopped)
8 tbsp sugar (as per taste)

Method:

1) Take a saucepan, heat the butter, then add the milk and sugar, mix well, bring it to a boil, lower the flame, cook for 5 minutes or till sugar dissolves. As shown in the picture.

2) Add the vanilla extract and the semolina and low flame cook for 3-5 minutes or until it becomes thick, turn off the flame. As shown in the picture.

3) Pour this into a serving bowl and set aside. When it comes to a room temperature, then refrigerate it for at least 4-6 hours or until the pudding sets. As shown in the picture.

4) For walnuts garnish, take a pan, roast the chopped walnuts slightly. Sprinkle the sugar evenly over the walnuts and with the help of spatula shake it to coat. As shown in the picture.

5) Roast for 5-7 minutes, you will see that due to heat, the sugar will dissolve and will coat the walnuts. As shown in the picture.

6) Turn off the flame and let the walnuts cool. It will become crunchy when cool. Use it as garnish.
7) Now, yours delicious Turkish Semolina Pudding/Sutlu Irmik Tatlisi has set. Invert it on a serving plate and garnish with roasted walnut. As shown in the picture.

8) Yours Turkish Semolina Pudding/Sutlu Irmik Tatlisi is ready to serve. Served chilled. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....