In a bowl, mix flour, salt, sugar, baking powder, baking soda and mix well. Stir in oil and yogurt combine well adding little water if needed and knead the dough until soft and pliable.Cover and allow to rest for about 2 hours. Divede the dough, make small balls, flatten with palms and roll each into a small kulcha as shown in the video.
STUFFING
1 cup grated paneer
1 small boiled and grated potato
1 small onion finely chopped
2 green chilies finely chopped
1/2 teaspoon amchur powder or lemon juice
3/4 teaspoon salt
1/2 teaspoon garam masala
handful cilantro chopped
kalonji seeeds optional sprinkle on top of kulcha.
Thank you Anjana Vithlani for sharing the recipe for edible bowl.Anjana makes chat but I made salad bowl,the bowl is edible.
Yes, lets have edible bowl ! Be creative and customize your bowl with your choice of filling and enjoy crunchy salad bowl with lots of vegetables goodness.Baked bowl are perfect for salads or chat,fill them with any ingredients you like.Personaly I love to load with mixed green salad.
1/4 cupwhite flour
1/4 cup wheat flour
1 tablespoon oil
1/2 teaspoon salt
1/2 teaspoon chili flakes
water as needed
salad:
1 cup mixed greens
cucumber
sprouts
seeds of your choice
pomegranate
green chatney
whisk yogurt
Place all the above ingredients in a bowl, mix and add little water at a time and prepare tight dough.Roll out the roti,prick with fork and wrap the roti on the mould or any oven prove bowl,and pinch and fold as shown in the picture. Place in the preheated oven at 300 degrees for about 10 to 12 minutes or until golden and crisp.Remove from the oven and allow to cool.And you have the ultimate edible bowl.You can use as chat bowl switch the filling and have fun with different toppings. Serve edible bowl salad immedietely.
Wash sabudana in a large bowl couple times ( like washing rice) and remove the starch. Pour 1 cup of water and soak for about 6 hours,they will absorb all the water. Separate gently and spread the on a towel for about 10 minutes. In a wide skillet heat the oil,once heated add the cumin seeds and let cracker.Add curry leaves, chopped chilies and ground peanuts.Soute for about 30 seconds, add boiled potatoes cubes, salt and mix well. Add sabudana and mix gently until well combined.Cover and cook on a very low heat for 5 to 7 minutes until sabudana are little translucent,strring occasionally. Add lemon juice,cillantro roasted cashews and peanut mix all well and serve hot.
NOTE: Roast cashew nuts and peanuts separately in just little ghee.
This weekend Kajal (my daughter in low) made pistachios cookies,sha came across this recipe online and shared with me. These cookies are crumbly, and also very fragrant. Absolutely delicious and melt in the mouth.
1/4 cup approx ground pistachios for rolling the cookie dough.
In a mixing bowl,add butter,white sugar and brown sugar and lightly cream just until well combined.Add flor,cardamom powder, salt and baking powder. Mix well. Add prepared saffron milk, ground pistacious and mix well. Scoop equal size dough and roll into the ground pistachios.Place on baking tray couple inches apart as they will spread. Bake in the preheated oven at 300 degrees for 15 minutes or until the edges are slightly browned.Remove from the oven and let cool on the cooling rack.
In India and occasionally in East Africa where I grew up, food was often served on banana leaves. The Gujaratis call this paatar and a full Indian meal is served on these leaves. The leaves are considered sacred and pure and in the South of India, food is still served on Banana leaves on special occasions and festivals. I have always wanted to serve a meal on a banana leaf and here I have my wish granted. I actually grew the Banana plant in our backyard. Here I have cooked and served a full thali of Paratha,puri, rotlis, rice, bharazi shak / peagean peas, guwar shak, daal, kheer.bateta wada, chatney, farfar with pickles. Feast with your eyes or better still come to the Vithlani home and join us for lunch.
HOME MADE CANDLES
Melt the wax,attach the wick and pour the wax. Secure the wick, Pour more wax and let it cool completely and then trim the wick. The wick should be about half an inch long. I toped my candles with clove, cardamom, camphor / kapur and star anise. I have also used empty container tha was previously used up. There are endless ways to customize candles, just be creative and experiment. From my jikoni to your!
And heres my home made candle
Candle making kit
melt the wax, attach the wick and pour the melted wax. Secure the wick and pour more wax. Fragrance oil is optional and an empty container I have used empty container that was previosly used up. Let the wax cool completely, and decor. There are endless ways to customize candles,just be creative and experiment. From my jikoni to yours. …… I have used….
clove
cardamom
kapur / camphor
star anise
You can decor for home or gift fo loved ones.Enjoy
DIWALI NA SHUBH TAHEWAR NI BADHAI NE KHUB KHUB SHUBHECHA
Flaky
This flaky crumbly melt in the mouth puri is goes well with Shrikand (a sweetened hung yoghurt) or in my case, with a cup of steaming masala chai.
2 cups white flour
2 table spoons corn starch
3/4 cup melted ghee
1/4 cup sugar
1/2 tea spoon baking powder
little water
Ghee or oli for deep frying
Combine all above ingredients together and bind flour with worm water.Make firm dough. Divide dough in to 10 to 12 equal parts,make balls .Roll it out very lightly make approx. 1/8 in thick .Dep fry the puris on a low heat until golden brown.
In the food processor place all the above ingredients and pulse until finely minced. Transfer in a bowl divede the mixture into equal size balls and set aside.
1/2 cup cashew nuts
1 cup desiccated
3/4 cup milk powder
1 teaspoon ghee
1 tablespoon sugar
milk as required to bind the dough
In a food proccesor add the cashews, coconut and sugar. Grind altogether,transfer in a large bowl and add the milk powder,ghee and little milk at a time as required and mix all until you can form a dough. Divide into equal portion, roll into a ball and flatten with your palms. Place the apricot stuffing in the centre of the disc and bring the edges together. Form a small balls and set on the side. Or you can place the cashew mixture into the mold, place the stuffing and top with the cashew mixture and smooth it out. as shown in the picture. Garnish with toppings of your choice.
STUFFING
1/2 cup dried apricots
1/4 cup pistachios
1/4 cup walnuts
2 tablespoons butterscotch mix
2 tablespoon condenced milk
2 tablespoons butterscotch mix
In the food processor place all the above ingredients and pulse until finely minced. Transfer in a bowl divede the mixture into equal size balls and set aside.
So our grandson Arjun had a baking session with his mom and they baked some luscious blueberry muffins which incidentally are my favourite.
Our little man loves to help his mommy and is always keen to take charge. He knows his ingredients and will weigh these out. This kid is going to come and help out in the Jikoni soon I hope. I cannot wait for Junior Vithlani and Dadi to cook up some kid friendly recipes in the Jikoni.
How to make flax egg ( egg substitute )
1 tablespoon ground flax seeds
3 tablespoons water
In a bowl add water and ground flax seeds, stir well until well combined and allow the mixture to set for 10 minutes. Use this mixture as an egg in your baking recipes.
MUFFINS
1 1/4 cup white flour
1/2 cup sugar
1 tablespoon ground flax seeds + 3 tablespoons of water
1/2 cup oil
1/2 cup yogurt
1/3 cup warm milk
1 teaspoon baking powder
1/4 teaspoon salt
1 cup blue berries
In a bowl combine sugar, flaxseeds mixture, yogurt and milk . Whisk until well combined, set aside. In another bowl place white flour, baking powder, and salt. Add all the dry ingredients to the wet ones and mix all together until just combined. Fold in the blueberries. Fill the batter in the muffin cups, top each muffin with the toppin about 1 tablespoon and bake them in the preheated oven to 400 degrees for about 20 minutes. Remove the muffins from the oven and let cool on wire rack. Enjoy delicious blueberries muffins.
TOPPIN
1/4 cup flour
2 tablespoons brown sugar
2 tablespoon granulated sugar
1/2 teaspoon cinamon powder
1/4 teaspoon salt
In a bowl combine all the above ingredients,mix until crumbly. Set aside.
4 to 5 tablespoons water (for soaking the flatten rice)
1 cup cabbage finely chopped
1/2 cup carrots finely chopped
1/4 cup cilantro finely chopped
1/2 cup gram flour
1 teaspoon ginger paste
2 teaspoons chili paste
1 1/2 teaspoons salt or to taste
1 tablespoon sesame seeds
1 teaspoon amchur powder
Oil for frying
Wash the flatten rice throughly, add about 4 to 5 tablespoons of water and allow to rest for about 5 minutes. Mash pawa with your hands, add all the above ingredients and mix well until well combined. Divide equaly and prepare small petty like wada. Heat the oil in kadai and fry on medium heat.stirring occasionally for even frying until golden brown. Remove from the oil with slotted spoon and place them on a plate lined with paper towel. Enjoy spicy, delicious and addictive fritters with piping hot masala chai.
In a bowl, place ghee and sugar. Mix until creamy and well combined. Pull the dough togetheradd milk mix well. Scoop out the dough with an ice cream scoop,place on your palm and flatten the dough with your fingers.Spinckle desicated coconut ,place on a baking tray lined with parchment paper and bake into yhe preheated oven to 300 degrees for about 20 minutes. Remove from the oven,let cool and enjoy flaky coconut cookies with a cup of coffee.
jikoni 