12 Sep, 2021
Crispy on the top, soft and chewy on the inside, these aromatic herbal infusion Pesto Rolls made with Master Cook Maida are sure to satisfy your cravings!
Preparation Time - 2 Hours
Ingredients
500 gm / 3 cups + 2 tbsp Mastercook Maida
20 ml / 1.5 tbsp Olive oil
75 gm / 5 tbsp Herb Pesto
Procedure
In a small bowl, combine the water, yeast and sugar. Set aside to bloom for a few minutes.
In a large mixing bowl, sift together the Mastercook Maida and salt.
Make a well in the centre and add the yeast mixture, slowly combining the flour to form a soft and shaggy mass.
Knead for 2-3 minutes until no dry flour remains.
Let it become hot and using a ladle, pour the batter in a thin stream from a height of atleast 7-8 inches above the mold and exactly in the center.
Add the herbs and mix well into the dough.
Once the dough has come together and is slightly soft, add the olive oil and knead for 4-5 minutes until the oil is fully incorporated and the dough is soft and smooth.
Roll into a ball, cover and proof for 30-45 minutes until the dough doubles in size.
Take the dough out onto a floured surface and roll into an even rectangle roughly measuring 18*12 inches.
Spread the pesto evenly all over, leaving a border of ½ inch on each side and 2 inches on the side furthest from you.
Start rolling the dough from the edge closest to you till you reach the end. Press the edge to seal.
Cut the log into 12 equal pieces, roughly 1.5 inches wide.
Place into a greased tray, spread evenly apart.
Proof for 30-45 minutes until doubled and touching each other. Begin preheating the oven after 20 minutes to 200 C / 400 F / Gas Mark 6.
Bake the rolls for 25-30 minutes till golden and crispy on top. Brush with olive oil after baking and serve warm.
Spread the pesto evenly all over, leaving a border of ½ inch on each side and 2 inches on the side furthest from you.
Tips for Cooking
You can use either a mixture of herbs for your pesto or just a basil pesto but ensure that the herb pesto does contain most of the basil as it is very aromatic and will contribute majorly to the final aroma of the rolls.
Ensure that the pesto you use has less olive oil. Store bought pesto will have a light layer of oil on top to prevent oxidation. Avoid using this oil as it will prevent you from rolling it properly. This pesto oil can be used later to brush onto the rolls once they are baked.
You can add other toppings into the roll as well, like cheese, olives, sundried tomatoes etc. Just ensure that they do not have too much moisture.
SOFT IDLI
Servings - 3 to 4 people Batter fermentation - 8 to 12 hours Difficulty Level - Easy Steaming - 10 min Ingredients Vijay Idli rava Water Urad dal Procedure Make a fine batter with Urad Dal. Take a bowl and add Viajy Food Idli Rava Mix the urad dal batter
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. Servings - 4 Preparation Time - 20 Min Difficulty Level - Easy Cook Time - 30 Mins Ingredients 2 Cup of
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. Servings - 4 Preparation Time - 30 Min Difficulty Level - Medium Cook Time - 30 Mins Ingredients 2 cups of cooked chickpeas 1 cup
12 Aug, 2021
Poha meets upma with a twist. These on-the-go cups are ideal to use up leftover upma and/or poha without having to re-eat the same dish.
Preparation Time - 15 mins
Ingredients
1/2 cup Vijay Gold poha, powdered
1/4 cup Master Cook bansi sooji
1 tsp Master Cook cumin seeds
1 tsp Master Cook mustard seeds
Procedure
Preheat oven to 180°C and line muffin tray with liners. Don’t skip liners as this sticks to the pan.
Mix powdered poha, sooji and yogurt together and set aside.
Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves.
When roasted, cook ginger paste, until aromatic and add onions to this. Let brown.
Add potato and peas. Cook completely and add turmeric powder and red chilli powder to this.
Transfer mixture to the poha mix and add salt to taste.
Stir in the eno and immediately portion into muffin pan until filled to the top.
Bake for 15 minutes, let cool for 5 minutes and serve.
Nutrition Facts
| Servings: 8 |
| Amount per serving |
|
| Calories |
121 |
| % Daily Value* |
| Total Fat 4.3g |
6% |
| Saturated Fat 0.8g |
4% |
| Cholesterol 2mg |
1% |
| Sodium 405mg |
18% |
| Total Carbohydrate 16.1g |
6% |
| Dietary Fiber 1.9g |
7% |
| Total Sugars 5.1g |
|
| Protein 4g |
|
| Vitamin D 0mcg |
0% |
| Calcium 70mg |
5% |
| Iron 1mg |
7% |
| Potassium 226mg |
5% |
[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ desktop_display=”display-block” pofo_title_element_tag=”h2″ pofo_heading=”Chicken and Cashew Stir Fry” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px”]
A classic dish with chicken pieces tossed in a soy-based sauce, olive oil, and roasted cashews, the ideal side dish to a plate of Fried rice or Noodles!
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[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_font_weight=”300″ pofo_title_element_tag=”h2″ pofo_heading=”Ingredients” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px”]
For the Marination
[pofo_lists pofo_list_style=”list-style-2″ pofo_list_preview_image=”list-style-2″ pofo_list_values=”%5B%7B%7D%2C%7B%22pofo_list_value%22%3A%221%20kg%2C%20boneless%20chicken%20leg%2C%20cut%20into%20bite%20size%20pieces%22%7D%2C%7B%22pofo_list_value%22%3A%225%20gm%20%2F%202%20tsp%20Ginger%20garlic%20paste%22%7D%2C%7B%22pofo_list_value%22%3A%223%20ml%20%2F1%20tsp%20Dark%20Soy%20Sauce%22%7D%2C%7B%22pofo_list_value%22%3A%221%20gm%20%2F%20pinch%20Sugar%22%7D%2C%7B%22pofo_list_value%22%3A%222%20gm%20%2F%20pinch%20Salt%22%7D%2C%7B%22pofo_list_value%22%3A%2230-40%20gm%20%3Ca%20href%3D%5C%22https%3A%2F%2Fwww.amazon.in%2Fdp%2FB07GBW9ZP9%5C%22%3EVijay%20Gold%20Rice%20Flour%3C%2Fa%3E%22%7D%2C%7B%7D%5D” pofo_text_color=”#0a0a0a” pofo_border_color=”rgba(0,0,0,0.01)” class=”hw-make” pofo_link_color=”#000000″]For the Sauce
[pofo_lists pofo_list_style=”list-style-2″ pofo_list_preview_image=”list-style-2″ pofo_list_values=”%5B%7B%7D%2C%7B%22pofo_list_value%22%3A%2220%20gm%20%2F%2010-12%20cloves%20Garlic%2C%20finely%20chopped%22%7D%2C%7B%22pofo_list_value%22%3A%2215%20gm%20%2F%20%C2%BD%20inch%20piece%20Ginger%2C%20finely%20chopped%22%7D%2C%7B%22pofo_list_value%22%3A%225%20gm%20%2F%201%20large%20green%20chilli%2C%20finely%20chopped%22%7D%2C%7B%22pofo_list_value%22%3A%2250%20gm%20%2F%207-8%20spring%20onion%20bulbs%2C%20sliced%20into%20rounds%22%7D%2C%7B%22pofo_list_value%22%3A%22150%20gm%20%2F%201%20large%20Onion%2C%20cut%20into%20large%20dices%20and%20petals%20separated.%20%22%7D%2C%7B%22pofo_list_value%22%3A%2215%20ml%20%2F%201%20tbsp%20Dark%20Soy%20Sauce%22%7D%2C%7B%22pofo_list_value%22%3A%2215%20ml%20%2F%201%20tbsp%20Red%20Chilli%20Sauce%22%7D%2C%7B%22pofo_list_value%22%3A%223%20gm%20%2F%201%20tsp%20Sugar%22%7D%2C%7B%22pofo_list_value%22%3A%223%20gm%20%2F%201%20tsp%20Mastercook%20Pepper%2C%20powdered%22%7D%2C%7B%22pofo_list_value%22%3A%22Salt%20to%20taste%22%7D%2C%7B%7D%5D” pofo_text_color=”#0a0a0a” pofo_border_color=”rgba(0,0,0,0.01)” class=”hw-make” pofo_link_color=”#000000″][pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_font_weight=”300″ pofo_title_element_tag=”h2″ pofo_title_font_size=”45px” pofo_heading=”Procedure”][pofo_lists pofo_list_style=”list-style-2″ pofo_list_preview_image=”list-style-2″ pofo_list_values=”%5B%7B%7D%2C%7B%22pofo_list_value%22%3A%22Start%20by%20marinating%20the%20chicken%2C%20mix%20well%20and%20place%20in%20the%20refrigerator%20for%2010-15%20minutes.%20%22%7D%2C%7B%22pofo_list_value%22%3A%22Heat%20oil%20for%20deep%20frying%20in%20a%20Kadai%20or%20deep%20pan.%22%7D%2C%7B%22pofo_list_value%22%3A%22Take%20out%20the%20chicken%20and%20add%20a%20splash%20of%20water%20to%20create%20a%20light%20batter%2C%20you%20do%20not%20want%20to%20have%20a%20flowing%20batter%20on%20the%20chicken%2C%20just%20a%20light%20coating.%22%7D%2C%7B%22pofo_list_value%22%3A%22Once%20the%20oil%20is%20medium%20hot%2C%20fry%20the%20chicken%20in%20batches%20until%20light%20golden.%20Set%20aside%20to%20drain.%20%22%7D%2C%7B%22pofo_list_value%22%3A%22Once%20all%20the%20chicken%20has%20been%20fried%2C%20heat%20the%20oil%20until%20it%20is%20quite%20hot%20and%20refry%20the%20chicken%20pieces%20until%20golden%20brown%20and%20crispy.%20Set%20aside%20to%20drain%20on%20paper%20towels.%22%7D%2C%7B%22pofo_list_value%22%3A%22In%20a%20wok%2C%20add%20a%20tsp%20of%20oil%20and%20allow%20it%20to%20become%20hot.%20Add%20the%20diced%20onion%20and%20toss%20for%20about%2030%20seconds%20to%20lightly%20cook.%20Remove%20from%20the%20heat%20and%20set%20aside.%22%7D%2C%7B%22pofo_list_value%22%3A%22In%20the%20same%20wok%2C%20heat%20oil%20and%20add%20the%20garlic%2C%20ginger%20and%20green%20chilli.%20Saut%C3%A9%20for%20a%20minute%20or%20two%20and%20then%20add%20the%20spring%20onion%20bulbs%20and%20saut%C3%A9%20on%20high%20heat%20till%20it%20is%20soft%2C%20and%20the%20raw%20smell%20has%20dissipated%22%7D%2C%7B%22pofo_list_value%22%3A%22Add%20the%20soy%
20sauce%2C%20red%20chilli%20sauce%2C%20sugar%2C%20pepper%20and%20salt%20along%20with%20some%20water.%20Allow%20to%20rapidly%20boil%20while%20stirring%20continuously%2C%20stir%20and%20adjust%20the%20seasoning.%20%22%7D%2C%7B%22pofo_list_value%22%3A%22Add%20the%20crispy%20chicken%20pieces%20and%20the%20onion.%20Toss%20and%20finish%20with%20spring%20onion%20greens.%22%7D%2C%7B%7D%5D” pofo_text_color=”#0a0a0a” pofo_border_color=”rgba(0,0,0,0.01)” class=”hw-make”]
[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_element_tag=”h2″ pofo_heading=”Tips for Cooking” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px”]
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1 Jul, 2021
Dhoklas, a vegetarian gourmet delicacy created with a mixture of Vijay Avalakki and Bombay Sooji, are a nutritious and healthy snack that can be cooked fast.
Preparation Time - 30 to 40 Mins
Cook Time - 20 to 30 Mins
Ingredients
For Dhokla :
75 gm / ¾ cup Vijay Gold Thick Avalakki
50 gm / ½ cup Mastercook Bombay Sooji
5 gm / 1.5 tsp Fruit Salt (ENO)
For tempering :
2 gm / 1 tsp Mustard Seeds
Procedure
In a blender, grind the Vijay Gold Thick Avalakki into a fine powder. Transfer to a bowl.
Add the Mastercook Bombay Sooji, Yogurt, Salt, and 200 ml / ¾ cup of Water
Mix well and set aside for 15 minutes.
Set up your steamer to heat up.
Grease a 6*6 square pan and set it aside.
After 15 minutes, add the remaining 50ml of water and mix well.
Sprinkle the fruit salt on top and add a splash of water to activate it.
Whisk gently but thoroughly and pour immediately into the prepared pan.
Steam for 20-30 minutes till firm and a knife inserted comes out clean.
As it cools down, prepare the tempering by spluttering the mustard seeds in oil, then add the curry leaves and green chili. Pour this on top of the dhokla, slice and serve.
Tips for Cooking
Have your pan and steamer ready to go before you add the fruit salt, since once it’s added the reaction lasts for a few minutes after which it settles down.
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[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_element_tag=”h2″ pofo_heading=”Ingredients” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px”][pofo_lists pofo_list_style=”list-style-2″ pofo_list_preview_image=”list-style-2″ pofo_list_values=”%5B%7B%22pofo_list_value%22%3A%221%2F2%20cup%20dosa%20batter%22%7D%2C%7B%22pofo_list_value%22%3A%221%20tsp%20butter%22%7D%2C%7B%22pofo_list_value%22%3A%222%201%2F2%20tbsp%20onion%2C%20finely%20chopped%22%7D%2C%7B%22pofo_list_value%22%3A%222%201%2F2%20tbsp%20cabbage%2C%20finely%20chopped%22%7D%2C%7B%22pofo_list_value%22%3A%22%202%201%2F2%20tbsp%20capsicum%2C%20finely%20chopped%22%7D%2C%7B%22pofo_list_value%22%3A%222%201%2F2%20tbsp%20spring%20onion%2C%20chopped%22%7D%2C%7B%22pofo_list_value%22%3A%221%2F2%20tsp%20schezwan%20sauce%22%7D%2C%7B%22pofo_list_value%22%3A%222%20tsp%20tomato%20sauce%22%7D%2C%7B%22pofo_list_value%22%3A%221%2F2%20tsp%20pav%20bhaji%20masala%22%7D%2C%7B%22pofo_list_value%22%3A%222%20tbsp%20mozzarella%20cheese%20or%20cheddar%20cheese%2C%20grated%22%7D%2C%7B%22pofo_list_value%22%3A%22Salt%20to%20taste%22%7D%2C%7B%7D%2C%7B%7D%5D” pofo_text_color=”#0a0a0a” pofo_border_color=”rgba(0,0,0,0.01)” class=”hw-make” pofo_link_color=”#000000″]
[pofo_section_heading pofo_heading_type=”heading-style2″ heading_preview_image=”heading-style2″ pofo_title_font_size=”45px” pofo_heading=”Procedure”][pofo_lists pofo_list_style=”list-style-2″ pofo_list_preview_image=”list-style-2″ pofo_list_values=”%5B%7B%22pofo_list_value%22%3A%22Pour%20dosa%20batter%20on%20hot%20tawa%20and%20spread%20gently%20and%20simmer%20for%20a%20minute%2C%20allowing%20dosa%20to%20cook.%22%7D%2C%7B%22pofo_list_value%22%3A%22Rub%20butter%20evenly%20keeping%20the%20flame%20on%20low.%22%7D%2C%7B%22pofo_list_value%22%3A%22Add%20onion%2C%20cabbage%20and%20capsicum.%22%7D%2C%7B%22pofo_list_value%22%3A%22Now%20add%201%2F2%20tsp%20schezwan%20sauce%2C%202%20tsp%20tomato%20sauce%2C%201%2F4%20tsp%20pav%20bhaji%20masala%2C%201%20tsp%20butter%20and%20pinch%20salt.%22%7D%2C%7B%22pofo_list_value%22%3A%22Mix%20well%20and%20spread%20the%20stuffing%20covering%20the%20entire%20dosa%22%7D%2C%7B%22pofo_list_value%22%3A%22Cut%20the%20dosa%20into%20thin%20strips%20using%20a%20pizza%20cutter%20or%20sharp%20knife.%22%7D%2C%7B%22pofo_list_value%22%3A%22Now%20grate%202%20tbsp%20mozzarella%20cheese%20%2F%20cheddar%20cheese%20uniformly%20all%20over%20the%20dosa%22%7D%2C%7B%22pofo_list_value%22%3A%22Simmer%20till%20the%20dosa%20turns%20crisp%20and%20cheese%20melts%20completely.%22%7D%2C%7B%22pofo_list_value%22%3A%22Once%20the%20cheese%20melts%2C%20scrape%20the%20dosa%20strips%20and%20roll%20tight.%22%7D%2C%7B%22pofo_list_value%22%3A%22Finally%2C%20serve%20the%20jini%20dosa%20topped%20with%20more%20cheese%20and%20spring%20onion.%22%7D%2C%7B%7D%5D” pofo_text_color=”#0a0a0a” pofo_border_color=”rgba(0,0,0,0.01)” class=”hw-make”]
[pofo_section_heading pofo_heading_type=”heading-style5″ heading_preview_image=”heading-style5″ pofo_title_element_tag=”h2″ pofo_heading=”Related Recipes” pofo_title_color=”#0a0a0a” pofo_title_font_size=”45px” pofo_title_line_height=”45px”]
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11 Sep, 2020
A Gujarati classic, the khaman dhokla is a savoury besan cake that is steamed to cook. Mildly sweet and tangy, this spongy snack absorbs its flavour from the tempering that is poured over it after steaming.
Preparation Time - 5 mins
Difficulty Level - MEDIUM
Procedure
DRY ROAST SOME POHA IN A PAN FOR 5 MIN TILL IT GOLDEN BROWN
SAUTE YOUR DRY FRUIT IN 1 TBSP OF GHEE
MAKE A SEMI THICK SUGAR SYRUP WITH 1 SUP OF WATER ,SUGAR AND JAGGERY
AFTER THE ROASTED POHA COOLS DOWN MAKE IT INTO A FINE POWDER
COMBINE ALL THE INGREDIENTS MAKING A SMOOTH MIXTURE FINISH WITH 1 TBSP OF CURD AND 1 TBSP OF GHEE
SHAPE IT INTO SMALL BALLS
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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