SUJI VEGETABLE TOAST / RAWA TOAST / SUJI SNACKS

Suji toast is made with 100% suji or rawa with added vegetables.

It's crispy from top and soft melt in mouth from inside.

Made without deep frying it's a very healthy breakfast or school tiffin recipe for kids. 



INGREDIENTS 
1 cup suji / rawa
1 cup water
1 chopped onion
1 medium sized finely chopped carrot
1/2 cup grated bottle gourd (optional)
1 small finely chopped capsicum

2 large boiled potatoes
10-12 finely chopped curry leaves
some fresh coriander leaves
1 tsp mustard seeds (rai)
1 tsp fennel seeds (saunf)

Dry Spices:
1 tsp coriander powder (dhaniya powder)
1 tsp turmeric powder (haldi powder)
1 tsp kasuri meethi
1 tsp chaat masala
1/2 tsp cumin powder (jeera powder) (optional)

1/2 lemon juice
butter or oil for toasting 

METHOD
1. Heat oil in pan, add mustard seeds, let it splutter, add curry leaves and fennel seeds, add onion and roast till translucent, don't turn it brown.

2. Add finely chopped carrot. Saute and cook till it's tender.

3. Once carrot is tender, add finely chopped capsicum and grated bottle gourd.

4. Add roughly mashed potatoes and freshly chopped coriander leaves. Mix well.

5. Add all the dry spices mentioned above.

6. Add suji and water.  Mix well. Add lemon juice. Keep the flame low and keep stirring till you get thick dough like consistency. After few minutes it will start leaving the sides of pan. Turn off the flame.

7. Spread it evenly on greased plate or in square pan lined with baking paper.

8. Keep it in fridge for 30 minutes.

9. I always prepare it one night prior and keep it in fridge covered overnight, next morning it becomes very easy, Just toast and pack in kids school lunch box.

10. After 30 minutes or next morning, melt some butter with oil, cut it in squares and toast on hot tawa or pan.

11. Serve hot with sauce or chutney.


Pictorial:









1.  Heat oil in pan, add mustard seeds, let it splutter, add curry leaves and fennel seeds, add onion and roast till translucent, don't turn it brown. 










2. Add finely chopped carrot. Saute and cook till it's tender.










3. Once carrot becomes tender, add finely chopped capsicum. 

4. Add grated bottle gourd.

5.Mix well.










6. Add roughly mashed potatoes and freshly chopped coriander leaves. Mix well..












7. Add all the dry spices. 

8. Add suji.  Mix well.

9. Add water. 

10. Mix well. Add lemon juice. 

11. Keep the flame low and keep stirring till you get thick dough like consistency. After few minutes it will start leaving the sides of pan. Turn off the flame.

12. Transfer in greased plate. Keep in fridge for 30 minutes or overnight if you are planning to give kids in school lunch box.

13. Cut in squares or any desired shape.










13. Melt some butter and some oil.

14. Toast.










15. From both the sides.

DESICCATED COCONUT LADOO

Coconut ladoo made without condensed milk...with a perfect market like texture and taste. I have posted coconut burfi made with fresh coconut, but this recipe comes handy when you want to make something quick and tasty.

Many people complain of sticky coconut ladoo with not so good texture. This recipe will give you perfect non-sticky ladoo.


INGREDIENTS:
2 cups desiccated coconut (dry coconut powder)
1 cup milk


1 cup sugar
2 tsp ghee
1/2 cup coconut powder for rolling the ladoos


METHOD
1. Add ghee and coconut powder in pan, cook on low flame for 2-3 minutes, don't let it turn brown.

2. Now add milk and cook on low flame till it is completely absorbed.

3. Add sugar and cook again on low flame. Cook till all the water from sugar is absorbed.

4. Cook for another 2-3 minutes till it comes together like a dough.

5. Transfer in a bowl and let it come down to room temperature. Once it come down to room temperature and when touched is just warm start rolling to form ladoos.

6. Roll the balls in coconut powder.

7. Enjoy these ladoos for 5-6 days.

Pictorial:

1. Add ghee in coconut. Turn on the flame.

2. Cook on low flame for just 1-2 minutes. Don't turn it brown.

3. Add milk.

4. Mix well and cook on low flame.

5. Cook till milk is completely absorbed.

6. Add sugar.

7. Cook on low flame.

8. Cook water from sugar is completely absorbed.

9. It should come together like a dough. Like this. Let the mixture cool down.

10. It should be warm when touched with palm. Roll it.

11. Dust in coconut powder.

12. Perfectly done!!

 13. Ready for feast!

14. Do try at home and enjoy!

EGGLESS ORANGE CAKE / EGG-LESS ORANGE CAKE / ORANGE CAKE

Sometimes back I uploaded orange recipe made with egg, it became very popular and many people requested me to upload egg-less version. So here I am with eggless orange cake.

Trust me it tastes equally good with wonderful aroma of orange.

Baking these kinds of cakes not only fills your tongue with flavors but the whole house start smelling aromatic.  

This cake again is made with 100% whole wheat flour. 


 Those who specially requested for this cake do try and let me know how it turned out!!

 You can find the recipe of orange cake with egg by clicking on word orange.

INGREDIENTS
1 1/2 cup whole wheat flour
400gm (1 can) condensed milk 
1/2 cup curd
1/2 cup malai (fresh cream)
1/2 freshly squeezed orange juice
1/3 cup milk
1 tsp orange zest
1 tsp baking powder
1/2 tsp baking soda

METHOD
1. Sift flour, baking soda and baking powder.

2. Beat malai for a minute or till it become smooth, don't over beat.

3. Add curd and whisk again till light and fluffy.

4. Add condensed milk. Whisk till all the ingredients are well incorporated.

5. Add in sifted flour. Mix well.

6. Add orange zest and orange juice.

7. Mix all the ingredients  well, add milk and mix well.

8. Pour in greased cake tin.

9. Bake at 180�C for 30 minutes or till skewer comes out to be clean.

10. Let it cool down completely.

Pictorial:

1. Take thick curd. 

2. Beat malai and curd till smooth, don't over beat. 

3. Add condensed milk. 

4. Mix well. 

5. Mix well till all the ingredients are incorporated well. 

 6. Add sifted flour mix. 

7. Add orange zest. 

8. orange juice.

9. Now goes milk. 

10. Mix well.

11. Pour the batter in greased tin.

12. Let cake cool down completely.

13. Slice and serve.

WHOLE WHEAT STUFFED PINWHEEL / ALOO ROLLS

This recipe is a super healthy breakfast / tiffin option for kids and your family. This is a combination of parantha and samosa but in a very different and healthy way. 

I used wholewheat flour for making base and made filling with aloo. Filling can be made with paneer, Chinese style

The crunchiness and aloo taste in this recipe will remind you of samosas. 


INGREDIENTS 
1 finely chopped onion
1 tsp mustard seeds (Rai)
1 tsp fennel seeds (saunf)
1 tsp cumin seeds (jeera)

1 tsp coriander powder (dhaniya powder)
1 tsp cumin powder (jeera powder)
1/2 tsp turmeric powder (haldi powder) 
1 tsp chaat masala
1 tsp ginger paste or grated or finely chopped ginger 
salt and red chili to taste
few curry leaves
3-4 medium sized boiled potatoes
1/2 cup boiled peas
kneaded dough (atta) with added salt

METHOD
1. Knead soft dough using whole wheat flour and salt. Keep in fridge to set.

2. Boil potatoes, I boil them and refrigerate it one night prior as it not only saves time but potatoes become easy to handle and doesn't become mushy.

3. Boil peas and keep aside to cool .

4. Heat oil in pan, add mustard seeds, let it splutter, add cumin seeds and fennel seeds. Saute onion till brown.

5. Add ginger and all the dry spices except for salt and chaat masala.

6. Add mashed potatoes and boiled peas. Now add salt and chaat masala. Mix well. Cook for 2-3 minutes on low flame. Add freshly chopped coriander leaves.

7. Turn off the flame and let it cool down.

8. Take dough and roll it thin and flat. Keep filling and wrap it in cylindrical shape.

9. Cut the slices around 1/2 inch thick.

10. Take one portion in hand and press it flat between your palm gently.

11. Heat oil in pan, place all the rolls and let it cook on medium flame till it turns brown and crispy.

12. Serve hot or pack in kids school lunch box.

NOTES:
1. It's highly recommended to boil potatoes one night prior and refrigerate with open lid. 

2. You can prepare any filling of your choice.

Pictorial:

1. Heat oil, add mustard seeds, let it splutter, now add cumin and fennel seeds.

2. Add onion and saute till it's golden in color. Add all the dry spices except salt and chaat masala.

3. Add boiled and mashed potatoes, boiled peas.

4. Mix well add salt and chaat masala.

5. Take big sized dough. 

6. Roll it thin, keep the filling.

7. Roll it like this.

8. Cut it like this.

9. Take one part in your hand and press it between your palm.

10. After that you will get something like this.

11. Put oil in pan, Place all the rolls.

12. Cook till brown and crisp.

 13. Serve with ketchup.

14. Pack in kids school lunch box or serve in breakfast.