Here is a simple, fail proof, No Butter, No Maida recipe for an Eggless Chocolate Walnut Brownie…
A Brownie is a baked dessert with a texture midway between a cookie and a cake. It is dense, moist, fudgy and are mostly associated with chocolates. A rich chocolate brownie with crunchy walnuts is always an irresistible combo for any dessert lover.
Makkan Peda / Stuffed Gulab Jamun is a rich & sumptuous Arcot delicacy that is soft, juicy in texture and heavenly in taste!
How to make Makkan Peda?
The Arcot Makkan Peda has a close resemblance to Gulab Jamun but the dry fruit stuffing gives an edge to this Nawabi regal sweet. Ghee / butter is added in the dough to get soft, melt-in-the-mouth, buttery texture. And that’s why the name ‘Makkan Peda’, I believe. The jamuns are slightly flattened to give the peda effect. In the original Arcot Makkan Peda, ghee is added in the sugar syrup also, to enhance the richness of the sweet. But in my version, I have skipped adding that.
Maida – 150 gm
Khoya / Mawa – 100 gm, unsweetened
Desi Ghee – 2 tbsp
Baking Soda – a pinch
Thick Curd – 1 tbsp
Sugar – 1 cup
Water – 3/4 cup
Elaichi powder – 1/2 tsp
Food colour – 2 or 3 drops (yellow or orange)
Dry Fruits – 1/4 cup (equal amount of cashew, badam, raisin, melon seeds)
Oil for deep frying
Chop dry fruits into fine pieces. Crumble or grate the khoya to remove lumps if any.
Mix maida, khoya, desi ghee, baking soda, curd into a soft dough.
Roll a small amount of dough to check, if it cracks then add little amount of milk and give a knead. Keep it covered for 10 mins.
In a pan, add sugar and water. Boil till the sugar gets dissolved. Add a spoon of milk to the syrup.
The dirt scum gets collected at the sides. Remove the dirt using the spoon.
Add elaichi powder and food colour. Boil the syrup for 5-8 mins in low flame. Switch off the flame.
When we add the jamun pedas, the syrup has to be hot but not boiling.
Grease your hands, take small lemon sized dough.
Roll it into smooth round, stuff it with a tsp of chopped dry fruits.
Flatten the jamuns slightly. Keep it covered in a plate.
Heat oil in a kadai. Keep the flame to medium-low.
Start frying jamuns 5 or 6 at a time till it is golden in colour.
Soak it at once in the hot sugar syrup. Repeat the same for the rest of the dough.
Transfer the jamun pedas with the syrup to a flat-bottomed bowl in a single tier so that it gets soaked properly.
After 5-6 hrs of soaking, serve hot or chilled.
If the oil is very hot, inner layer of the jamun will remain uncooked. If the heat is low, jamuns would crack and the stuffing would come out. So, the right temperature of the oil should be maintained throughout while deep frying.
Payasam plays an important role in South Indian Cuisine and any feast is incomplete without them. The rich, creamy payasams with delectable taste makes our celebrations remarkable. Here, ‘Oats Semiya Payasam / Kheer‘ is an interesting variation of the traditional South Indian ‘Paal Payasam’ made using oats and vermicelli.
How to make Oats Semiya Payasam | Kheer?
Just like Paal Payasam, the core ingredient is milk in this recipe. Instead of rice, I have used rolled oats and roasted Semiya, that are slowly cooked in milk with sugar to get a thick creamy texture with subtle caramelized taste in the Oats Semiyakheer. It tastes good without any garnishing too. But I have added roasted dry fruits and elaichi powder for flavour. A great option for bhog or neivedhyam during poojas or festivals like Navratri, Janmashtami and more.
Full Cream Milk – 2 ltrs
Semiya – 1/4 cup, roasted
Oats – 1/4 cup
Sugar -1/2 cup (or as per taste)
Cashew – 5 or 6, broken into pieces
Raisins – 10 to 15
Elaichi Powder – 1/4 tsp
Ghee – 1 tbsp
Roast semiya, oats, cashews, raisins in ghee separately. Keep them aside.
In a heavy bottomed kadai or vessel, boil and condense milk to half the quantity.
Add roasted semiya, oats and simmer for few mins for it to get cooked well.
Add sugar and mix well. Keep scraping the sides of the vessel to mix the malai collected on the sides with the kheer. At this point, the kheer gets even more condensed.
Add cashews, raisins, elaichi powder and mix well.
Besides its splendid history, rich culture and heritage, the most striking aspect of Rajasthan is its aromatic, colourful & delectable cuisine. ‘Dal Baati Churma’, one of the popular delicacies of Rajasthan…a wholesome trio…complete meal in itself, is a quintessential menu in all festivals and feasts.
How to make Dal Baati Churma?
Prepared using simple ingredients, this unique combo consists of flaky but soft baati, tangy & spicy mixed dal and partially sweetened churma. As baati and churma have long shelf life, they can be prepared in large batches and used along with other Rajasthani food variations.
Baati, round shaped bread is made using whole wheat flour, ghee, ajwain and salt. It is usually deep fried or baked or grilled and dipped in hot melted ghee before serving. The process of baking baati can be done over charcoal chula or in tandoor or in oven.
Here, I have mentioned both the ways of grilling of baatis in barbeque as well as baking it in oven. In winters, most of our Sunday morning is spent outdoor in our garden enjoying the weather, gazing at the colourful winter flowers, barbequing fresh garden veggies & fruits and also treating ourselves with scrumptious brunch like grilled baati with dal & churma. Grilling baatis in BBQ gives a unique smoky flavour to the dish.
Whole wheat flour – 1 cup
Semolina / sooji – 1/4 cup
Besan – 2 tbsp
Ghee – 1/4 cup + required amount to dip baatis before serving
Salt to taste
Ajwain – 1/2 tsp
Baking Powder – a pinch
Milk- to knead
Mix all the ingredients namely flour, sooji, besan, baking powder, melted ghee, salt, ajwain and knead it well into a firm dough using milk. Keep it aside for 10-15 mins.
Take medium lemon-sized dough and make a round shaped ball. Flatten the rounds and make a small indentation in the centre of the baatis using your thumb. If it has some cracks, don’t worry as those cracks will help baatis to cook properly. Keep it covered with a muslin cloth or a kitchen towel.
Preheat the oven at 180 deg C. Line the baking tray with baking sheet or grease it with any cooking medium. Place the baatis in rows with equal space between them so that they get baked evenly. Bake the baatis for 20 mins or till they turn golden in colour.
Prepare the barbeque apparatus before you start grilling baatis. There are various medium with which you can create fire in BBQ. Our option is always using charcoal as it is easy to ignite the fire and maintain the required heat. Fill the bottom space of the apparatus with charcoal and ignite fire using a paper. Baatis require low to medium heat to get cooked evenly. So, wait for 2 or 3 mins to bring down the heat. Arrange the baatis on the grilling tray and keep it over the medium rack.
Brush the baatis with any cooking medium once or twice. When it turns golden in colour, remove the baatis from the rack and let it cool.
Dip the baatis in the melted ghee. Break it into two and serve hot along with a bowl of mixed dal and churma.
Chana Dal – ¼ cup
Thuvar /Arhar Dal – ¼ cup
Moong Dal – ¼ cup
Urad Dal – ¼ cup
Masoor Dal – 2 tbsp, splitted
Turmeric Powder / Haldi – ¼ tsp
Salt to taste
Ginger – 1 tsp, grated
Green Chillies – 1 tsp, finely chopped
Dhaniya Powder – 1 tsp
Amchoor Powder – 1 tsp
Red chilly powder – 1/2 tsp
Jeera – 1/2 tsp
Hing – ¼ tsp
Ghee – 2 tbsp
Fresh Coriander Leaves- 2 tbsp, finely chopped
Wash and soak the dals for 30 mins. Pressure cook the dals with haldi & salt till 4-5 whistles. Release the pressure and slightly mash the dals. Keep it aside.
In a kadai, heat ghee and give tadka with jeera, hing, green chillies, ginger. Add the mashed dals and all the above-mentioned spices.
Give a nice boil till the masala flavours gets incorporated with dal well. Switch off the flame.
Garnish with fresh coriander leaves and serve hot with baati and churma.
Whole Wheat Flour – 1 cup
Semolina / Sooji – 1/4 cup
Ghee – 1/4 cup
Milk to knead
Refined Oil – to deep fry
Powdered Sugar – 1/4 cup (you can increase / decrease as per your taste)