12 Sep, 2021

newAdmin0 commentsSeptember 12, 2021Accompaniments, Appetizers, food, RECIPES

Herb Pesto Rolls

Herb Pesto Rolls

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!

Servings - 12 rolls

Preparation Time - 2 Hours

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

500 gm / 3 cups + 2 tbsp Mastercook Maida

7 gm / 1 tsp Salt

6 gm / 2 tsp Yeast

300 ml / 1 ¼ cup Water

1 gm / ¼ tsp Sugar

20 ml / 1.5 tbsp Olive oil

3 gm / 1 tsp Mixed herbs

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.

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12 Aug, 2021

newAdmin0 commentsAugust 12, 2021Appetizers, Breakfast, RECIPES, Veg Appetizers, Veg Breakfast

Savoury Breakfast Cups

Savoury Breakfast Cups

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.

Servings - 8 cups

Preparation Time - 15 mins

Difficulty Level - Easy

Cook Time - 20 mins

Ingredients

1/2 cup Vijay Gold poha, powdered

1/4 cup Master Cook bansi sooji

1 cup yogurt

2 tbsp oil

1 tsp Master Cook cumin seeds

1 tsp Master Cook mustard seeds

5-6 curry leaves

1 tsp ginger paste

1 onion, finely chopped

1 potato, finely chopped

1/4 cup green peas

1 tsp turmeric powder

1 tsp red chilli powder

Salt to taste

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%

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Chicken and Cashew Stir Fry

[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

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For the Sauce

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1 Jul, 2021

newAdmin2 CommentsJuly 1, 2021Appetizers, food, RECIPES, Veg Appetizers, Vegan Appetizers

Instant Poha Dhokla

Instant Poha Dhokla

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.

Servings - 4 (9 pieces)

Preparation Time - 30 to 40 Mins

Difficulty Level - Easy

Cook Time - 20 to 30 Mins

Ingredients

For Dhokla :

75 gm / ¾ cup Vijay Gold Thick Avalakki

50 gm / ½ cup Mastercook Bombay Sooji

200 gm / ¾ cup Yogurt

250 ml / 1 cup Water

3 gm / 1 tsp Salt

5 gm / 1.5 tsp Fruit Salt (ENO)

For tempering :

2 gm / 1 tsp Mustard Seeds

10-12 curry leaves

1 green chilli

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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newAdmin0 commentsFebruary 3, 2021Breakfast, RECIPES, Veg Appetizers

Jini Dosa

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11 Sep, 2020

newAdmin0 commentsSeptember 11, 2020Appetizers, Breakfast, RECIPES, Veg Appetizers, Veg Breakfast, Vegan Appetizers, Vegan Breakfast

Avalakki Unde

AVALAKKI UNDEE

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.

Servings - 5

Preparation Time - 5 mins

Difficulty Level - MEDIUM

Cook Time - 10 mins

Ingredients

1 cup Vijay foods POHA

2 TBSP GHEE

DRY FRUITS OF CHOICE

HALF CUP OF SUGAR

1 CUP OF WATER

2 TBSP JAGGERY

1 TBSP CURD

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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