SEMOLINA BREAD

SEMOLINA BREAD

 

 

2 cups fine semolina

1 cup white flour

1 cup hot water

2 teaspoons yeast rapid rise

1 tablespoon sugar

3 tablespoons extra virgin olive oil

1 1/2 teaspoons salt

1 tablespoon sesame seeds + 2 tablespoons milk ( for coating on top)

 

In a large mixing bawl add yeast, sugar and 1/2 cup hot water. Cover and set aside for about 5 minutes, let the yeast grow. Once yeast has risen, add salt and olive oil and stir. Add white flour and semolina, pour water and knead the dough for about 8 to 10 minutes. Once the dough is form in a nice ball, take little oil and spread all over the dough and all around the bowl. Cover and let rice into double the volume. Grease the bread pan, even the ages of the pan. Place little oil on the kitchen counter, knead the dough for about 1 min and place in the greased bread pan. Let rest in a warm place and rise until top. Brush milk all over the bread and sprinkle  sesame seeds. Place in the preheated oven to 350 degrees. Bake for 30 minutes or until done.

 

 

Sev marcha nu shak

SEV MARCHA NU SHAK

 

 

2 cups chopped banana paper’s

2 green chilies finely chopped

3 cloves garlic finely chopped ( optional)

1 tomato diced

1 1/2 cup sev

1/2 teaspoon chili powder

1/2 teaspoon turmeric powder

1 teaspoon salt

2 teaspoon dhana jeeru

3 to 4 tablespoons water

 

 

For tempering

1 tablespoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon asafetida

 

Heat the oil in a skillet, place mustard seeds and asafetida. Once they crackle add chopped garlic and sauté  for about 30 seconds on medium heat, add tomatoes mix well. Add chopped banana papers and jalapeno’s stir, add chili powder, turmeric powder, dhana jeeru, salt and mix all together . Cover the lid and cook for 2 minutes. Add water and mix, sprinkle sev and cover the lid. ( don’t mix) Cook for 1 minute, mix the shak until well combined. Turn the heat off and serve with garma garam roti or thepla.

 

MAKAI NA ROTLA

MAKAI NA ROTLA

 

 

 

1 cup maize flour

2 tablespoons wheat flour

2 tablespoons millet flour

1 tablespoon yogurt

1 tablespoon ghee

pinch salt

water as needed

Bind the dough with warm water, cover and set aside for about 30 minutes.

 

In a bowl, combine maize flour, millet flour, wheat flour, yogurt and ghee. Knead soft dough adding little water at a time, till the dough is nice and smooth. Divide the dough into  equal parts, set aside.  Dust little wheat  flour on the rolling board and place the dough , gently roll with rolling pin until desired thickness. Place the prepared rotlo in the preheated tawdi / skillet and cook for about  30 seconds. turn over gently with spatula and let cook for about 30 seconds. Press the rotlo gently with hand towel , rotlo will puff up. Allow to cook evenly. Remove from the heat apply little ghee and enjoy Makai rotla with bhaji,oro and kadhi.

 

 

MOHANTHAR

 MOHANTHAR

2 cups gram flour

3/4 cup   ghee

2 tablespoons ghee +2 tablespoons milk (warm together and mix with gram flour)

1/2  cup grated mawa

3/4 cup  sugar

3/4  cups water

15 to 20 strings of saffron

1/2 teaspoon cardamom powder

pinch yellow food color ( optional )

sliced almond  and pistachio’s ( for garnishing)

3 tablespoons milk ( sprinkle on the roasted  flour before adding sugar syrup)

 

 

 

Syrup

To make syrup, add sugar , water and yellow color and saffron  in a sauce pan bring to a boil.  Keep stirring and simmer it until 2 thread consistency. Set on the side.

 

 

 

 

In a microwave mug add ghee and milk and  microwave for 30 seconds, Keep on the side. In a large bowl place gram flour and  pour the warm milk and ghee mixture and mix till you get crumbles. cover and  keep this mixture a side for about 30 minutes. Sieve this mixture through chaini ( large sieve) this will give a grainy texture. Set on the side. Warm the rest of the ghee in a heavy  bottom pan add the gram flour and sauté  on medium heat stirring continuously until it turns golden brown, light and fluffy.  Turn off the heat ,sprinkle lightly 2 tablespoons  of  milk  on the  roasted gram flour. stir and add the sugar syrup combine all together add grated mawo,  and cardamom powder and mix until well combined. Pour the mixture in a greased tray and spread the mixture evenly with a spatula.  Sprinkle sliced almonds and pistachios and keep on the  side to cool completely. Cut into pieces and enjoy truly divine mohanthar.

 

 

ALMOND COOKIES

ALMOND COOKIES

 

3 cups almond meal

1 cup nutella  ( hazelnut spread)

1/4 teaspoon salt

1/2 cup honey

1/2 teaspoon vanilla extract

1 cup chocolate, melted

 

 

Line a tray with parchment paper, set aside. In a large bowl melt nutella and honey in a microwave for about a minute. Add vanilla and whisk until well combined. Add almond meal and salt and mix until dough is formed. scoop out little dough into your hand and roll into a ball. ( grease your palms if the dough is sticky ) Gently press the ball between your palms to form a disc or place in the mold and give it a shape.Place the cookies onto the lined tray. Place in the refrigerator to set for about 15 minutes. Once the cookies are set, dip half of the cookie in the melted chocolate, place on the rack allow the chocolate to set. Ones set enjoy almond cookies !!