Crispy Groundnut Tikki

Gojjavalakki

Ingredients

Vijay Groundnut – 1/2 cup roasted powdered
Vijay Besan – 1/2 cup
1/2 cup chopped spinach (palak)
5 tbsp Chakki Atta
2 1/2 tsp oil for greasing and cooking
1 1/2 tsp finely chopped green chillies
1 tbsp lemon juice salt to taste
1 tsp warm oil for kneading
2 tsp green chutney

Procedure

To make peanut tikki, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using ¼ cup water.
Add 1 tsp of warm oil and again knead well.
Divide the dough into 8 equal portions and shape each portion into 50 mm. (2″)
diameter thin round flat tikki.
Heat a non-stick tava griddle and grease it using ½ tsp of oil.
Cook each tikki on it using ¼ tsp of oil until they turn golden brown from both sides.
Serve peanut tikki immediately with green chutney.

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Bansi Sooji uppittu

upma-min

Ingredients

Vijay Gold Bansi Sooji – 1 cup
Water – 2 cups
Carrot – 1 [finely chopped]
Tomato – 1 [chopped]
Onion – 1 [sliced]
Green chilli – 2
Mustard seeds – 1 tbsp
Urad dal – 1 tbsp
Oil – 2 tbsp
Ginger chopped – 1 tbsp
Lemon juice – 1 tbsp
Curry leaves – 1 spring
Coriander leaves – 1 spring
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Bengal gram – 1 tbsp
Salt to taste

Procedure

Dry roast Vijay Gold Bansi Sooji
Heat oil in a pan, add mustard seeds & let it splutter. Then add Bengal gram and urad dal.
Add onion sauté till soft then add ginger, green chilli & carrot sauté. Then add curry leaves, tomato, turmeric & red chilli powder and sauté till soft.
Add water and salt mix well & let it boil. Then add Vijay Gold Dry roasted Bansi Sooji mix well, cover it & cook for 2 min.
Once moisture is out add lemon juice & coriander leaves mix well, cover it & cut off heat, then leave it for 2 min.
Serve hot with chutney or pickle.

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Akki Tari Uppittu

Akki Tari Uppittu

Ingredients

Vijay Gold Akki Tari
Chana dal
Curry leaves
Salt
Mustard seeds
Dried chilli
Desired Vegetables

Procedure

Roast 1 cup Vijay Gold Akki Tari in a heated pan and keep aside.
To the hot oil, add mustard seeds, a handful of chana dal, cut-up dried chilli, and curry leaves and add all your desirable chopped vegetables. Cook them for 2-3 mins.
Add diced onion, and tomatoes and add salt to taste.
Add 2 cups of water and let it come to a boil.
Now add roasted Akki Tari and let the water evaporate.

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Sabudana Kheer

Sabudana Kheer

Ingredients

Vijay Gold Sabudana
Milk
Sugar
Chopped dry fruits and nuts
Saffron

Procedure

Soak 1 cup of sabudana for 2 hours.
Heat 1 litreof milk in a pan and add soaked sabudana.
Boil till it’s reduced to 3/4th of the original amount.
Add ¾ cup sugar, and some saffron milk and simmer until the kheer thickens.
Add chopped dry fruits and nuts. And cook for another 5 mins.

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Chana Dal Barfi

Chana Dal Barfi

Ingredients

Vijay Gold Fried Gram
Ghee
Milk, Malai
Sugar
Almonds, pistachios
Cardamom powder

Procedure

To a heated pan, add 1 tbsp ghee, and 1 cup Vijay Gold Fried Gram and roast for 4-5 mins.
Let it cool and then grind it coarsely.
To another heated pan, add 2 tbsp ghee and the ground-fried gram. Roast until golden brown.
Add 2 cups of milk and mix well until thick. Add ½ cup malai and roast until golden brown.
Add ½ cup sugar and mix until sugar combines well with the mixture.
Add chopped almonds, pistachios and cardamom powder. Mix well and cook for another 2-3 minutes.
Spread the mixture evenly in a foil-lined flat vessel. Top it off with some chopped nuts.
Let it set for 1 hour at room temperature and then cut it into pieces.

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Bombay Fish Fry

Bombay Fish Fry

Ingredients

Vijay gold Bombay Sooji
Tamarind, Coconut Oil
White pomfret fish
Corn flour
Chilli powder,Salt,Turmeric
Ginger garlic paste

Procedure

Soak some tamarind in water and keep it aside.
Put cuts on your white pomfret fish for better marination.
To a plate, add 1 tbsp corn flour, 1 tbsp chilli powder, 1 tsp turmeric, salt to taste, ginger garlic paste and the tamarind water. Mix to form a paste.
To another dish, add Vijay Gold Bombay Sooji, chilli powder, and salt and mix well.
Marinate the fish thoroughly in this paste and keep aside.
Coat the marinated fish in this mixture and shallow fry in coconut oil until golden.

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Ragi Cake

Ragi Cake

Ingredients

Vijay Gold Ragi Flour
Milk,Eggs, Granulated sugar
Salt, Oil
Cashews and almonds
Baking powder

Procedure

In a mixing bowl, crack two eggs, add 1 cup granulated sugar, and a pinch of salt and whisk them to combine.
To this, add 1 cup Vijay Gold Ragi Flour, ½ tsp baking powder, ¼ cup milk, and 2 tbsp oil and mix gently.
Transfer the cake batter to a baking dish. You can top this up with some cashews and almonds.
Bake it for 25 mins at 160 degcelsius.

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Chakli

chaklii

Ingredients

Vijay Gold Rice flour
Gram flour
Salt, Chilli powder
Coriander powder, Turmeric powder
Sesame seeds, Ajwain
Oil

Procedure

Add 1 cup Vijay Gold Rice Flour, 1 cup gram flour, ajwain, coriander powder, turmeric salt, sesame seeds and chilli powder to a mixing plate. Mix it thoroughly.
Add hot oil to this mixture and knead a firm dough with the help of hot water.
Put the dough in a Chakli stencil and make round chaklis.
Fry them until they turn golden brown.

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Rasmalai Cake

Rasmalai Cake

Ingredients

Vijay Gold Maida
Castor Sugar, Milk powder
Baking powder, baking soda
Chopped nuts
Milk,Cardamom powder
Rasmalai essence
Rasmalai, Rosewater

Procedure

Add 100 g Vijay Gold maida, 75 g Castor Sugar, and 50 g Milk Powder in a mixing bowl.
Add some chopped nuts and give it a good mix.
Now add 50 g melted butter, ¼ tsp Rasmalai essence and ¼ tsp Rose Water.
Mix everything gently.
Add ¼ tsp cardamom powder and 150 ml milk.
Fill the cupcake liners to 3/4th height and top them with chopped almonds.
Bake them in a preheated oven at 160 deg Celsius for 15-17 mins.
After the cupcakes are ready and cooled, scoop out the centre part of the cupcake and fill them with chopped rasmalai.
Top them up with kesar and elaichiflavoured whipping cream.

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Crispy Sabudana Bites

Crispy Sabudana Bites

Ingredients

Vijay Sabudana
Boiled potatoes
Salt
Chilli
Ginger

Procedure

Roast the Sabudanan for few minutes
Cool it down and crush it into fine powder
Grate few boiled potatoes and add in chopped chilli and garlic
Add a teaspoon of cumin seeds
Roll the dough into small circles
Add your desired amount of salt and a pinch of sugar to the mixture.
Finally add the grinded sabudana powder and give it a good mix
Mix well and form a consistent dough
Form a desired shape deep fry them at medium to high

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