3 Jan, 2022
newAdmin0 commentsJanuary 3, 2022food, RECIPES, Veg Appetizers

Pyaz Kachori Recipe

Pyaz Kachori Recipe

Munch on the crunch of delicious Pyaz Kachoris made with Vijay Maida, Vijay Rava, tasty spices, along with the mixture of onions and potatoes as fillers.

Servings - 2

Preparation Time - 1 Hour

Difficulty Level - Medium

Cook Time - 30 Mins

Ingredients

For the Kachori Masala

2 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds

For Dough:

Pinch of salt
1 tbsp Rawa
1 cup Maida
3 tsp ghee
water to knead
oil for frying

For Filling:

Salt as per taste
1/2 tsp turmeric powder
1 tsp amchur powder
1 tbsp gram flour
2 medium size onions

Procedure

finally, top pyaz kachori with grated beetroot, spicy boondi, yoghurt, pomegranate arils & tamarind chutney & Fresh coriander leaves
Once they start to float increase the heat and fry till golden brown
when the oil is medium hot, add prepared kachori.
close the top by gently pressing as stuffing may ooze out and flatten it.
get the edges together and form a ball.
now scoop 1 tbsp of prepared pyaz,aloo stuffing and place in the centre.
pinch a small lemon sized ball and flatten it.

Tips for Cooking

If you feel stuffing spills out & can burst in the oil, just coat those parts with concoction of plain flour & water
Cover the dough with wet muslin cloth for 30 mins so that its surface is not dry

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27 Dec, 2021
newAdmin2 CommentsDecember 27, 2021Breakfast, food, IDLI, RECIPES, Veg Appetizers

Home Made Tomato Pasta

HOME MADE TOMATO PASTA

Made with a blend of Vijay Maida, Besan and Rice Flour, this homemade Tomato Pasta is super healthy and sumptuous. Surely, you cannot go wrong with this recipe

Servings - 4

Preparation Time - 60 Mins

Difficulty Level - Medium

Cook Time - 20 Mins

Ingredients

For the Pasta Dough

2 cups of Vijay Gold Rice Flour Vijay Gold Idli Rava
2 tbsp olive oil
Pinch of Salt
1 cup water

For Pasta Sauce

1 tbsp Olive Oil
3 cloves of Garlic
1 tsp Chilli flakes
1 celery stick finely chopped
1 cup Cherry tomatoes
fresh rosemary and Oregano ( or dried )
Salt per taste
Handful of Fresh Basil
2 tbsp Nutritional Yeast
Freshly Cut pasta
1 tsp Italian Seasonings

For Assembly

If required to hold it in place.

Procedure

In a blender, add 2 cups of Vijay semolina and blend it until it’s smooth.
Take it out in a bowl, add pinch of salt, 1 tbsp olive oil , mix it well.
Now, add very little water at a time and knead the dough. Just make sure the dough is hard.
Finally, roll the dough and cut it either with knife or with the help of machine.
Boil some water and add previously cut pasta onto it. Let it boil for 2 mins or until it’s cooked. Make sure it’s not overcooked!
Next, rinse it in tap water and keep it aside until we prepare the sauce.
Heat up a pan and add 2 tbsp olive oil, 3 cloves garlic, chili flakes and satay it for a min. Now, 1 stick finely chopped celery, 1 cup chopped cherry tomatoes, add handful of green herbs, add salt as per taste,
Cover it up and let it cook for another 5 mins. Now, add fresh basil, nutritional yeast and boiled pasta. Mix everything really well! Serve ho

Tips for Cooking

Don’t over boil the pasta
Don’t stir it too much
Don’t add too much water while making a dough, dough should be hard.
Make sure the Semolina flour is grinded well.

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21 Dec, 2021
newAdmin0 commentsDecember 21, 2021Breakfast, food, IDLI, RECIPES, Veg Appetizers

Idly Chaat Recipe

Idly Chaat Recipe

Idly chaat is a low-calorie, delicious chaat that you can make whenever you want with Vijay Gold Idli Rava & Curd and Relish the goodness of chaat without feeling guilty.

Servings - 6

Preparation Time - 90 Mins

Difficulty Level - Medium

Cook Time - 50 Mins

Ingredients

For the Idly

1/2 cup Vijay Gold Idli Rava Vijay Gold Idli Rava
1/2 cup curd
1/2 tsp salt
1 cup water
1/2 tsp fruit salt

For Sweetened curd

1 cup curd
2 tbsp sugar
1/2 tsp salt
1/4 cup water

For idly chaat:

1 tbsp green chutney
1 tbsp imli chutney
1/2 tsp salt
1/4 cup water
Onion 1 Small
Sev and Coriander for garnish

Procedure

For instant idly first roast the area in a pan on low heat then transfer it to a bowl
add curd and salt and let it rest for 30 minutes then add the fruit salt
immediately transfer the batter to greased idly plate and steam the idly on low flame for 10 minutes
Then take a large bowl and mix all the ingredients of sweetened curd and prepare it.
Place 3 idly on a serving plate and pour the sweetened curd , onion ,green chutney ,imli chutney ,sev and garnish with coriander and Enjoy 😉

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16 Dec, 2021
newAdmin1 CommentDecember 16, 2021Dessert, food, RECIPES, Vegan Dessert

Rava Coconut Chocolate Burfi

Chicken Stuffed Steamed Buns

Soft steamed buns filled with juicy & flavorful stuffing of chicken pieces, Garlic & Ginger, made with Vijay Gold Maida, taste great with sauce or on their own.

Servings -6 pcs

Preparation Time - 10 Mins

Difficulty Level - Medium

Cook Time - 45 Mins

Ingredients

¾ cup Vijay Gold Bombay Sooji
3 tablespoon ghee/clarified butter
½ cup desiccated coconut powder (dry coconut powder)
2 cup Milk
¾-1 cup sugar
2 tsp cashew nuts powder
2 tsp almond powder
½ tsp cardamom powder
2 tsp cocoa powder
Chopped pistachio for garnishing

Procedure

Heat ghee in a pan, add Vijay Bombay Sooji, dry roast it on a medium flame for about 4-5 minutes.
Add desiccated coconut powder and again mix it for 3-4 minutes. Keep it aside.
In another pan, add 2 cups of milk and allow it to boil.
Once it starts to boil, add the dry roasted Sooji & desiccated coconut powder, mix it on a medium high flame for about 2 minutes.
Add sugar, cashew nuts & almond powder, mix it well.
Add the cardamom powder and again give everything a nice mix for about 3-4 minutes.
Switch off the flame and divide the mixture into half. Transfer the half mixture to a greased tray and spread it evenly.
Switch on the flame and in the remaining half part of the mixture, add the cocoa powder mixed with 3-4 tsp of milk. Mix it well for about 3-4 minutes.
Now transfer this Cocoa Sooji Mixture over the normal Sooji Mixture, spread it evenly with the help of a spatula.
Garnish it with some chopped pistachio, press it gently with the spoon or spatula.
Allow it to set for 20-30 minutes. Cut into desired shape and serve.

Tips for Cooking

While adding the cocoa powder into the remaining half of the mixture, mix the cocoa powder with 3-4 tsp of milk. You may add some 1-2 tsp of extra milk, if the mixture becomes too dry.
Adjust the quantity of sugar as per your taste.
Addition of cashew nut powder and almond powder is completely optional.

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10 Dec, 2021
newAdmin0 commentsDecember 10, 2021food, Non Veg Appetizers, RECIPES

Bhune Besan Ka Murgh Tikka

Bhune Besan Ka Murgh Tikka

Bhune Besan Ka Murgh Tikka is a flavorful recipe where tender chicken pieces are marinated with hung curd, roasted Vijay Besan Flour and grilled to perfection.

Servings - 4

Preparation Time - 1 Hour 40 Mins

Difficulty Level - Medium

Cook Time - 20 Minutes

Ingredients

1 tablespoon ginger garlic paste
4 tablespoon Vijay Besan Flour
300 gms boneless chicken pieces
2 tablespoon Kashmiri red chili powder
5 tablespoon mustard oil
2 tsp lemon juice
¾ cup hung curd
1 bay leaf, 3 cloves and 2 cardamoms
1 black cardamom and 5-6 black peppercorns
1 star anise and ½ inch cinnamon stick
1.5 tsp roasted cumin powder
1 tsp red chili powder
1 tsp black pepper powder
1 tsp dry mango powder/aamchur powder
2 tablespoon chopped mint leaves
5-6 tsp Oil
½ cup Butter
Salt as per taste
1 tsp garam masala powder
1.5 tsp kasuri meethi

Procedure

For First Marination

In a mixing bowl, take 300 gms of boneless chicken pieces.
Add the ginger garlic paste, little salt, half of the paste of Kashmiri red chili powder mixed with mustard oil & lemon juice. Mix everything well. Cover and marinate it for 40 minutes to 1 hour.

For Bhune Besan

In a pan, add 3-4 tsp of butter and 3-4 tsp of oil.
Once the butter and oil are hot, add the whole spices, like bay leaf, cardamoms, black cardamom, cloves, black peppercorn, star anise, cinnamon stick and saute it for 1-2 minutes.
Lower the flame, add Vijay Besan Flour, little at a time, and mix it well. Do not add all the besan at one time, add it slowly and keep stirring it well on a low flame for about 3-4 minutes.
Once the besan mixture starts to boil, switch off the flame. Allow it to cool down completely. Discard the whole spices and use it for the marination.

For Second Marination

In a mixing bowl, add the hung curd, bhune besan ka mixture, mix it well, so that there are no lumps.
Next add the remaining half of the paste of Kashmiri red chili powder with mustard oil.
Add the dry spices like roasted cumin powder, red chili powder, black pepper powder, dry mango powder, garam masala powder, kasuri methi and salt. Give everything a nice mix.
Add the marinated chicken pieces and nicely coat it well with the second marination. Mix everything well. Cover and marinate it for 1 hour.
After 1 hour, take some skewers, add the chicken pieces into the skewers.

For Chicken Tikka

Serve it hot with your favorite chutney and enjoy
Grill the chicken on a medium flame by turning them from all the sides for about 6-7 minutes or until the chicken pieces are cooked completely and it’s ready to be served.
Place the skewers over the grill pan, brush some more butter on the chicken pieces.
Heat a grill pan, in a bowl mix 2-3 tsp of butter with chopped mint leaves, brush it over a grill pan.

Tips for Cooking

Mix Kashmiri Red Chili Powder with Mustard Oil and keep it for at least 6 hours before marinating for good colour.
You can cook the chicken pieces in a normal pan or tawa or can even bake them.

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7 Dec, 2021
newAdmin0 commentsDecember 7, 2021food, Main Course, Popular, RECIPES

Paal Kozhukattai Recipe

Pyaz Kachori Recipe

Munch on the crunch of delicious Pyaz Kachoris made with Vijay Maida, Vijay Rava, tasty spices, along with the mixture of onions and potatoes as fillers.

Servings - 2

Preparation Time - 1 Hour

Difficulty Level - Medium

Cook Time - 30 Mins

Ingredients

For the Kachori Masala

2 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds

For the Sweetened Milk (Paal)

1 cup Maida
1 tbsp Rawa

For the Sweetened Milk (Paal)

1 Liter / 4 cups Fresh Milk
75 gm / 1/3 cup Sugar

Procedure

Stir gently and cook for 1 hour on a low flame, stirring occasionally.
Heat up the milk till just boiling and carefully drop in the balls.
Form small balls out of the dough and set on a plate. Ensure they are crack free.
Set aside for 5 minutes until slightly cooled.
Slowly add boiling water and stir with a spoon to form a soft dough, add it in small additions till it just comes together.
In a bowl, combine the Vijay Gold Rice Flour, Sugar and grated coconut.
At the 45 minute mark, add the sugar and stir well.
After 1 hour, try a dumpling to see if it is cooked through, it should be slightly springy and not doughy inside.
Cook for 10-15 minutes more on medium high flame, stirring constantly to thicken and reduce the milk.
Once reduced, switch off the flame and serve when warm.

Tips for Cooking

When adding the boiling water, less is more, stir very well when you feel the dough forming and if any dry spots remain, only then add water, otherwise kneading it gently will suffice.
Incase you do add extra water, sprinkle more rice flour and knead gently to bring back the consistency, this may lead to a slightly higher cook time.
This recipe works very well with coconut milk, instead of the initial 1 liter of milk, add 750ml or 3 cups of thin coconut milk extract and 250 ml of Fresh milk to cook the balls. To finish, add 250 ml of thick coconut milk extract in the end, do not boil after this step.
You can substitute sugar for Jaggery if you prefer, the dish will have a slight brown tinge.

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2 Dec, 2021
newAdmin1 CommentDecember 2, 2021Breakfast, food, Popular, RECIPES, Veg Breakfast

Rice Pathiri Recipe

Rice Pathiri Recipe

Soft and supple, Pathiri is a delicious rice flour roti from Kerala! Use Vijay Rice Flour and follow the step-wise procedure to make this sumptuous delicacy.

Servings - 12 pcs

Preparation Time - 30 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

140 gm / 1 cup Vijay Rice Flour
300 ml / 1.25 cup Water
4 gm / 1 tsp Salt
3 ml / 1 tsp Oil

Procedure

In a pot, heat the water along with the salt and oil.
Once it is boiling, add in all the rice flour at once and stir very well to hydrate all of the flour.
Once it has combined well, switch off the flame and cover for 5 minutes.
After 5 minutes transfer to a wide plate and using a wet cloth, press and knead the dough gently. If it is too hot to handle, keep it covered with the cloth for a few minutes to cool down.
Knead the dough till it is smooth and soft, and crack free.
Rest for 5 minutes after kneading and then proceed to divide the dough into 12-13 equal portions.
Roll out each ball into a thin roti, and use a large metal bowl or container with sharp edges to cut it into a round shape.
Cook the pathiri on medium flame without any oil, flipping after 30 seconds and pressing gently to puff the pathiri.
After it has puffed, remove and set under a cloth to prevent drying.

Tips for Cooking

The dough has to be kneaded while at least warm. The most ideal is when it is hot, but you have to be careful not to burn yourself.
Always keep the dough covered with a wet cloth to prevent drying.
Do not brown the pathiri or they will dry out and become crunchy which is not desirable.

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29 Nov, 2021
newAdmin0 commentsNovember 29, 2021Appetizers, food, RECIPES, Vegan Appetizers

Poha Cutlet

Poha Cutlet

Crispy on the outside, tender & flavorful on the inside, Vijay Poha Cutlets make a wonderful evening snack! Learn its recipe here to wow your guests every time.

Servings - 18-20 pcs

Preparation Time - 1 Hour

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

140 gm / 1 cup Vijay Gold Thick Avalakki
250 gm / 2 medium Potatoes
100 gm / 1 cup Paneer
70 gm / 1 small Onion, finely chopped
10 gm / 2 green chillies, finely chopped
5 gm / few sprigs Coriander leaves, finely chopped
5 gm / 1 tsp Ginger Garlic Paste
4 gm / 1 tsp Mastercook Dhania, powdered
2 gm / ½ tsp Mastercook Jeera, Powdered
3 gm / ¾ tsp Red Chilli Powder
1 gm / ¼ tsp Garam Masala
1 gm / ¼ tsp Mastercook Pepper, powdered
1 gm / ¼ tsp Amchur powder
Salt to taste

Procedure

IServe warm with your favorite chutney.
Fry on a low flame until golden brown on both sides. Set on a tissue to drain excess oil.
Form the dough into about 50 gm cutlets. Set on a plate.
Check to see if you can form crack free cutlets. If not you can add a little flour or corn flour to aid with binding.
Knead and mash the mixture well to combine thoroughly.
Add the onion and coriander leaves along with all the spices, lemon juice and ginger garlic paste
In a large bowl, grate the paneer and add the boiled potatoes, and the Avalakki after draining the excess water.
In a small bowl, add the Vijay Gold thick Avalakki and cover it with water. Allow to soak for 5 minutes.
Boil the potatoes until soft, peel and mash gently, set aside.

Tips for Cooking

The Avalakki must be drained well before adding to the mixture. You can use a strainer and press lightly to rid the excess moisture.
You can add other vegetables like carrot, beans or capsicum to it, but ensure it is diced very fine or the cutlets will break while shaping.
You can prepare these in advance and freeze them in a single layer. Once thoroughly frozen, you can store them in ziplock bags and fry whenever you’d like!

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27 Nov, 2021
newAdmin2 CommentsNovember 27, 2021Dessert, food, RECIPES, Vegan Dessert

Malpua

Malpua

Soft & syrupy, sweet pancakes made with flour & curd for festivals like Holi , Diwali.  Malpua’s are Ramadan meals eaten to break the fast. This dessert is sure to please everyone!

Servings - 5

Preparation Time - 40 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

75 gm / ½ cup Mastercook Maida
30 gm / ¼ cup Vijay Bombay Sooji
20 gm / 1 tbsp curd
3 gm / 1 tsp Mastercook Fennel Seeds
125-200 ml / ½ to 1 cup Milk
100 gm / ½ cup Sugar
60 ml / 4 tbsp Water

Procedure

In a large mixing bowl, add the Mastercook Maida, Mastercook Bombay Sooji, 20 gm of Sugar and Mastercook Fennel Seeds.
Stir well to combine and slowly add the milk. Keep whisking constantly to combine.
Add milk as required to form a batter similar to a pancake or slightly thicker than a dosa batter. It should spread on its own when dropped from a height.
Set aside for 30 minutes. In the meantime, add the sugar and water to a small saucepan and heat until the sugar is dissolved. Boil for 3-5 minutes until slightly thickened. You can add saffron if you desire a yellow tinge to the finished product. Set aside.
In a frying pan, add oil until it is about halfway and heat on a medium high flame.
Once hot, reduce the flame to medium and pour a ladleful of batter from about 3-4 inches above the center in a continuous stream to form a malpua.
Allow to cook until the edges are golden. Splash oil on top so that it puffs. Flip gently and cook on the other side until golden brown.
Remove and drain the excess oil and immediately dunk in the warm syrup and let it soak for a few minutes before removing and setting aside.
Serve warm or cold with rabri and chopped nuts.

Tips for Cooking

This recipe makes a soft and chewy malpua, if you prefer a crispy malpua, add a little more milk and pour less batter into the oil, the resulting malpua will be thinner and thus crispier.
If you notice that the edges are browning too quickly, then your oil is too hot. It should take atleast 45 seconds to a minute for the edges to brown and be ready to flip.
If your malpua doesn’t puff completely or at all, then you are not pouring it in a continuous stream. Keep trying and you will understand the proper technique. But even if it doesn’t puff it is still a lovely finished product!
Raisins should not be added in the beginning, lightly frying them and adding at the end allows you to retain their texture and sourish taste.

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25 Nov, 2021
newAdmin0 commentsNovember 25, 2021Dessert, food, RECIPES

Arisi Vella Puttu

Arisi Vella Puttu

Arisi Vella Puttu is a traditional neivedhyam Made during Navratri Festival. Made with light brown roasted Vijay Gold Rice Rava, Organic Jaggery, Ghee & Coconut.

Servings - 4 to 5

Preparation Time - 40 Mins

Difficulty Level - Medium

Cook Time - 1 Hour

Ingredients

100 gm / ¾ cup Vijay Gold Idli Rava Vijay Gold Idli Rava
Lukewarm water
120 gm / ¾ cup Jaggery
50 gm / 3 tbsp Ghee
6-7 Cashews, split
25 gm / 2 tbsp Grated coconut

Procedure

Transfer to a bowl and allow to cool slightly.
In a pan, roast the Vijay Gold Idli Rava until lightly browned and fragrant, about 3-5 minutes.
Prepare a steamer and allow to heat up
Sprinkle, do not pour, lukewarm water and mix well into the rava. The texture that you want is when you press it in your hand, it stays together but will fall apart when you drop it back down.
Once this texture is achieved, lay a cloth in your steamer and add this mixture on top. Cover with the free ends of the cloth and steam for 30 minutes on medium flame.
After 30 minutes, the mixture should be one mass. Remove to a bowl and crumble with a spoon, breaking any large lumps.
Melt your jaggery and strain to remove any impurities.
Place on medium flame and heat until thick. You want a soft ball stage. You can find this out by dropping a little into a ball of cold water, the jaggery can be formed into a small jelly like ball.
To the ghee, add the coconut and roast until golden brown, now pour the coconut and ghee into the rava. Mix well and serve warm or cold. This lasts for about a month.
In a pan, heat ghee and roast the cashews , add to the rava and reserve the ghee.
Immediately switch off the flame and add the syrup to the cooked rava. Stir well to incorporate thoroughly.

Tips for Cooking

The jaggery syrup is very important for the final texture of the dish, ensure that the steps are followed properly.
The amount of jaggery can be adjusted to your liking.
Do not reduce the amount of ghee, as the dish will be inedible, the dry texture of the rava will irritate your throat if consumed without the ghee, or less ghee.

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