Ingredients:
200 grams spinach
2 cups flour/maida
3 to 3 1/2 tbsp oil
1 tsp Ajmo
2 tsp chaat masala
½ tsp baking powder
1 tsp salt
Instructions for Spinach/Palak Twister
1. take 200 grams of Spinach/Palak
2. blend it smooth without adding water in blender
3. now take Maida, Oil, Ajmo, Baking Powder, Chaat Masala and Salt in a bowl
mix it well, add the Palak puree to it
4. knead a soft dough, do not add any water, cover it for 15 minutes
5. now knead a little
6. divide dough in half (half for Twisters and half for Baskets)
7. make balls from half a portion of dough,
8. take a ball, roll it thin like Puri and make slits
9. roll it in a log form and seal ends
10. take one end and flip it from the centre to make Twister
11. bake it in preheated oven at 180C for about 10 min
12. flip Palak Twisters in baking tray and bake again for 10-15 min or until golden brown
13. serve Twister as chaat (pour yogurt, tamarind chatny on twister) or serve with dip.
Instruction for Palak Baskets
1. make balls from half the portion of dough
2. take a ball and roll it
3. roll it thin like a puri
4. prick it with fork
5. roll all puris
6. take the muffin tray and on back of the tray grease with oil
7. place puri on cupped platform
8. bake it in preheated oven at 180C for about 10-15 mins or until golden brown
9. Enjoy baked basket chaat with desired chaat filling
2. Eggless Donuts - Seema Mehta
Ingredients
2 cups all purpose flour maida + more for dusting
3/4 cup milk + 3 tbsp
3 tbsp melted butter
3 tbsp sugar
2 tbsp dry active yeast
1/2 tsp salt
For Glazed/Coating
½ Cup Powder Sugar
2-3 tbsp Melted Butter
2-3 tbsp Warm Water
Topping
Chocolate Dip (Dark n White)
Coloring sprinkles
Chopped Dry fruits (pistachios or almonds)
Instructions:
- Take flour, salt, yeast, sugar in a mixing bowl. Mix well.
- Make a dent, add melt butter, warm milk.
- Mix and make a sticky dough. The dough should be on sticky side but not watery. So adjust milk or flour as needed.
- Knead for 5 minutes, rub with oil and keep aside in a warm place for approx 2 hours, covering the bowl with cling wrap/lid.
- Take dough out, punch it to remove the air bubbles and knead it for 2-3 minutes
- In a clean counter top, sprinkle flour and spread out the dough to thick sheet.
- Using a lid or round cookie cutter, cut out into circles or different shapes as available. Use a smaller lid/ cookie cutter to punch hole inside the disc.
- Work on the remaining dough and repeat to finish the dough using same process.
- Heat enough oil in a flat bottomed pan and once the oil is hot, drop the doughnuts carefully into the oil. Few per batch depending on the size of pan.
- The oil should not be fuming hot, just right. So regulate to medium or low heat while frying.
- Cook both sides until golden in colour. Drain over paper towel. Repeat to finish.
- If you don't want to fry them, you can bake them 200 C or 450 F for 5-7 minutes till golden brown.
- When the next batch is cooking, coat the previous batch with fine grain sugar.
- Take a small bowl for sugar glaze. Add powder sugar, melted butter, warm water, mix it well and make syrup.
- Dip the fried donuts in the sugar syrup and coat them all side.
- You can dip into a chocolate dip as per your choice and sprinkle with different kinds of toppings like dry fruits, colouring sprinkles, etc.....
3. Tandoori Paneer Tikka in the Oven - Mahesh Shah
Ingredients for the Paneer Tikka
2 cups Paneer cubes, cut into 1 inch cubes (Cottage Cheese)
1 medium sized onion, cut into 1 inch cubes
1 capsicum, deseeded and cut into 1 inch cubes
1 large tomato, deseeded and cut into cubes (optional)
chopped Coriander or Cilantro, Lime juice for topping
For the Marinade
3 tablespoons Mustard Oil
1 teaspoon Garlic Paste
1 teaspoon Ginger Paste
1/2 cup thick Curds (or Greek Yogurt)
2 teaspoons Kashmiri Red Chilli Powder (or Paprika)
1 tablespoon Coriander Powder
1 teaspoon Chaat Masala Powder (available at Asian/Indian stores)
1/2 teaspoon Garam Masala Powder
1 teaspoon kasuri methi (crushed)
Salt to taste
Recipe Instructions:
Mix all the ingredients under marinade into a bowl and add paneer to it. Toss the paneer in the marinade till the cubes are coated well. Cover and set aside for at least half an hour or up to two hours.
Pre-heat oven to 220 C/ 430 F 10 minutes before ready to cook. Place a cooling rack over a roasting pan and set aside.
Skewer paneer cubes alternating with onions, capsicum and tomato (if using). This should make about 3-4 skewers.
Place the skewers on the cooling rack and bake for 15 minutes, turning once half way. After 15 minutes, switch on the broiler (or only the upper element of the oven) and broil for 2-3 minutes till the paneer has a slight char on the surface.
Carefully remove the roasting pan with the skewers out of the oven (the paneer tends to become really soft so be careful) and place the skewers on your serving platter. Top with chopped coriander and squeeze lime juice on them. Serve immediately with sliced onions.
4. Chocolate Chip Muffins - Parshva Shah
Ingredients for Chocolate Chip Muffins
- 1 cup (125g) All purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup Chocolate Chips
- 1/2 cup salted butter (100g) at room temperature
- 1/2 cup powdered sugar (100g)
- 1/2 cup plain yogurt
- 1/2 tsp vanilla extract (optional)
Recipe for Chocolate Chip Muffins
1. Preheat the oven at 180 degrees.
2. Mix all the dry ingredients together apart from the powdered sugar.
3. Take the butter and let it be set at room temperature. Add the powdered sugar in and stir until it creates a nice smooth paste. Do this in a separate bowl
4. Lightly flour the chocolate chips
5. After it has been stirred, add yogurt and vanilla extract. The vanilla extract is not necessary
6. Add the dry ingredients into the butter mixture and stir
7. Add the chocolate chips but save some for decoration. This will then make the batter complete
8. Put your batter into separate portions for your muffins.
9. Bake for 15 - 20 minutes. You can use a toothpick to check if it is done perfectly. If nothing sticks on to it then it is done.
5. Sev Khamani - Raju Shah
Ingredients
1 bowl of channa dal
chilli and ginger grounded
salt
mustard seeds
oil and
coriander chopped.
Recipe:
Soak channa dal for 2/3 hrs and then grind cores with salt, ginger and chillies.
Season the channa dough with 5 tablespoon oil might need more oil depends on individual as channa dal is dry so keep on stirring till oil is separated from the dough.
After cover for while removing from flames and then when cool sprinkle on cooked dough, coriander Zhinni sev and pomegranate.
Enjoy
