SUJI TWISTER RECIPE

Suji Twister

Being an ideal tea-time snack, Suji Twister is made using Vijay Foods Bombay Sooji and dry spices and has a twisted appearance with savory taste and flavor.

Ingredients

2 Cup of Vijay Gold Bombay Suji
Pinch of Salt
Black pepper ½ tsp
½ kettle Warm water
400ml oil for fry

Procedure

Grindn the Vijay Bombay Suji nicely in the mixer for few minutes
Now in a bowl add salt, blackpepper, kasuri methi , 1tsp oil. mix well
Now add Warm water and kneed a tight dough
Rest the dough for 10 minutes
Now with a help of a fork Give it a shape as per shown in the video
Fry it well. Enjoy with Tea or coffee.

Tips for Cooking

Deep Fry the dough to have it crispy
You can store it for 1 week in a air tight jar.

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Falafel Waffle Recipe

Falafel Waffle

Made using Vijay Foods Besan, gluten-free, flavourful and amazingly tasty Falafel waffle gives a healthy and delicious twist to the classic deep-fried falafels.

Ingredients

2 cups of cooked chickpeas
1 cup of Vijay Gold Besan/ gram flour
1/2 finely chopped onion
1/2 carrot grated
3 cloves of garlic
1 tsp cumin seeds
Salt to taste
A bunch of coriander leaves finely chopped
1 tsp of black pepper powder
1 tsp of Red chili powder
1 tsp of Coriander Powder
2 tbsp of lemon juice
1 tsp of baking powder

Procedure

To prepare the falafel batter blend chickpeas, onions, garlic, cumin seeds to get a smooth batter
Add besan, all the spices, baking powder and coriander leaves. Let it rest for 1 hour.
Now preheat the waffle maker, grease it with oil, pour batter in each cavity.
Cook for 15- 20 minutes or till they turn crispy and golden brown from edges.
Serve these falafel waffles with a generous drizzle of hummus and veggies salad. Enjoy!

Tips for Cooking

Garnish the waffle with the sauce and chopped mint or parsley.
Cook the waffles extra 2 Mins if they are not crispy enough

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Best Chili Garlic Sesame Rice Noodles Recipe

Chili Garlic Sesame Rice Noodles

Tasty and tempting to the last bite, Chili Garlic Sesame Rice Noodles is easy to cook using Vijay Foods Rice Flour, which has no preservatives and additives.

Ingredients

2 Cup of Vijay Gold Rice Flour
1 Cup of Corn Flour
Oil 4 Table Spoon
1/4 Cup of Peeled Garlic
1/2 cup of Onion Slices
1/2 Cup of Capsicum
1 tablespoon soya sauce
2 tablespoon Schewzan sauce
1/4 Teas spoon of Pepper Powder
1 Cup of Water

Procedure

Mix rice flour, cornflour, salt and oil to make a thin batter. Grease the plate with oil and add batter. Spread it evenly. Steam it for 5 minutes and carefully remove it. Cut it into long and thin pieces. Your rice noodles is ready!
Heat oil in a pan. Add garlic, red onions, green onions and sesame seeds. Cook for 2 minutes. Add capsicum, soy sauce, schezwan sauce, apple cider vinegar, salt and pepper. Finally add rice noodles. Mix well. Your Chilli garlic sesame Rice noodles is ready!!!

Tips for Cooking

Don’t steam noodles too much.
Do make a thin batter for thin noodles

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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.

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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Falafel Waffle Recipe

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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

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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.

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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Gatte Ki Sabzi

Gatte Ki Sabzi

A traditional Rajasthani dish made with Besan that is first boiled and then cooked in a spicy curd-based gravy. It goes well with steamed rice and roti.

Ingredients

For making the Gatte/Gatta

1 cup Vijay Gold Besan Flour
1 tsp coriander powder
¼ tsp turmeric powder
1 tsp red chili powder
½ tsp cumin seeds
½ tsp ajwain/carrom seeds
3 tablespoon ghee/clarified butter
Salt as per taste
3-4 tsp water
1 tsp oil

For boiling and frying the Gatte/Gatta

4 glasses of water
2 dry red chilies
½ tsp cumin seeds
½ tsp fennel seeds
2 tsp ghee/clarified butter

For making the gravy

2 tsp oil
½ inch ginger
3-4 green chilies
2 tomatoes
½ tsp asafeotida/hing
1 tsp cumin seeds
2 dry red chilies
2 tsp ghee/clarified butter
4 tablespoon curd
Salt as per taste
¼ cup chopped coriander leaves
½ tsp garam masala powder
1 tsp kasuri methi (roasted & crushed)
1.5 tsp coriander powder
1 tsp red chili powder
½ tsp turmeric powder

Procedure

For making the Gatte/Gatta

In a mixing bowl, take Vijay Gold Besan Flour, add turmeric powder, red chili powder, coriander powder, cumin seeds, ajwain/carrom seeds, salt, ghee/clarified butter, give everything a nice mix.
Next add curd, little at a time, do not add all the curd together. Knead it well for about 8-9 minutes, to form a semi soft dough, just like the dough of pooris.
The dough should be of smooth texture, if you see any cracks, sprinkle little water and knead it again to form a smooth dough.
Once the dough is formed, apply little oil over the dough.
Divide the dough into 5 equal parts, roll each part to form a smooth ball.
Now with the help of your fingers, roll each dough ball to give it a cylindrical shape.

For boiling and frying the Gatte/Gatta

In a pan, add water, heat the water on a medium to high flame, once it starts to boil add dry red chilies, cumin seeds and fennel seeds.
Add the prepared gatte, one by one, cover and allow it to cook on a medium flame for about 8-10 minutes or until the gatte starts to float on the top and you can see bubbles/ blisters all over the gatte.al shape.
Gently remove them with the help of a spatula/spoon by draining the excess water. Reserve the water, in which gatte were boiled, for the gravy.
Place the gatte on a plate, allow them to come at room temperature, cut it into small pieces.
Heat ghee/clarified butter in a pan, shallow fry the prepared gatte for 2-3 minutes. Keep it aside.

Tips for cooking:

Addition of dry red chilies, cumin seeds & fennel seeds, while boiling the gatte is optional, however, it gives a nice flavour to our gatte.
In case the dough becomes too sticky, sprinkle some more gram flour/besan and knead.
Make sure the curd is at room temperature.
For kneading the dough for the gatte, do not add all the curd at a time, the quantity of curd and the water will vary depending on the texture of curd.

Tips for Cooking

For frying the idli pieces, lightly coat the idli pieces with the prepared batter one by one. Do not fry all the idli pieces at one time, do it in batches.
For making the Manchurian Sauce, use warm water.
Addition of garam masala powder is completely optional.
After adding the fried idli pieces in the sauce, quickly toss it with the sauce, so that it remains crispy.

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Caramel Chocolate Ragi Malt

Caramel Chocolate Ragi Malt

A mouth watering beverage made from the most earth ingredients for people of all ages to enjoy and relish

Ingredients

Vijay foods Ragi flour (finger millet flour)
WATER – 11/2 CUPS
MILK-2 CUPS
SUGAR 1/2 CUP
CHOCOLATE POWDER 4 TBSP

Procedure

MELT THE SUGAR ON A PAN TO FORM CARAMEL AND ADD WATER AND BRING IT TO BOIL
ADD THE RAGGI FLOUR AND COOK THE RAGGI. BY THE END IT SHOULD BE SMOOTH AND WITH NO LUMPS. COOK FOR 6-7 MIN
THE RAGGI LIQUID SHOULD BE STRAINED THROUGH A STRAINER FIRST AND THEN THROUGH A MUSLIN CLOTH
THE RAGGI LIQUID SHOULD BE STRAINED THROUGH A STRAINER FIRST AND THEN THROUGH A MUSLIN CLOTH
STRAIN THROUGH A MUSLIN CLOTH AGAIN
SERVE HOT WITH SOME CHOCOLATE SHAVINGS

Nutrition Facts

Nutrition Facts
Servings 2
Calories 410
Total Fat 7.5
Saturated Fat 3.9 MG
Cholesterol 20 MG
Sodium 112 MG
Total Carbohydrate 78.9 MG
Dietary Fiber 5.6 MG
Total Sugars 36.2 MG
Protein 14.1 MG
Vitamin D 1 MCG
Calcium 304 MG
Iron 2  MG
Potassium 305 MG

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