Chicken Stuffed Steamed Buns

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.

Ingredients

For Steamed Buns

2 cups of Vijay Gold Maida
1/3 cup warm water
½ cup warm milk
2 tsp sugar
1 tablespoon dry active yeast
½ tsp baking powder
¼ tsp baking soda
2 ½ tablespoon oil
Pinch of salt

For Chicken Stuffing

100 gms boneless chicken pieces
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2 chopped green chilies
1 medium chopped onion
1 tablespoon black pepper powder
Salt to taste
1.5 tsp Soya Sauce
2 tsp Oyster Sauce
2 tsp Red Chili Sauce
¼ cup chopped spring onion greens
2 tsp corn flour slurry (1 tsp corn flour mixed with 2 tsp water)
2 tablespoon chopped coriander leaves
2-3 tsp oil

Procedure

In a mixing bowl, add warm milk, warm water, sugar, mix it well, add the dry active yeast, give it a nice stir. Cover and keep it aside for 10-15 mins for activation of the yeast.
In a large mixing bowl, add Vijay Gold Maida, baking powder, baking soda, pinch of salt. Mix everything well.
Add he activated yeast mixture, little by little, and knead it to a soft smooth dough. Add 2 tsp of oil and again knead the dough for about 10-15 minutes.
Grease the dough with little oil, cover and rest the dough for around 2 hours.
Heat oil in a pan, add the chopped ginger, garlic & green chilies. Sauté it for 2-3 minutes.
Add the boneless chicken cut into small pieces, cook it on a high flame for about 4-5 minutes.
Add the chopped onions and cook it for another 3-4 minutes.
Add black pepper powder and salt, mix it well.
Add soya sauce, oyster sauce and red chili sauce, give everything a nice mix for about 2-3 minutes.
Add the spring onion greens, mix it well.
Add the corn flour slurry, cook it for 1-2 minutes.
Lastly add some chopped coriander leaves, give everything a nice mix and the chicken stuffing is ready.
Divide the dough into equal parts, tuck and knead each of dough ball.
After 2 hours, the dough will be double in size, slightly punch the dough, knead it for another 2-3 minutes.
Take one dough ball, sprinkle some maida on a rolling board if needed, roll the dough into small circle, put 1 tablespoon of the stuffing and seal the dough from all the sides and make a ball out of it. Repeat the same for all the dough balls.
Cover and steam it on a medium flame for about 10-12 minutes and your Chicken Stuffed Steam Buns are ready to be served.
Place the stuffed buns at some distance.
Boil some water in a steamer, line the plate in which the buns are to be steamed with parchment paper, grease it well with some oil.
Cover and rest the dough balls, for about 30 minutes.

Tips for Cooking

Rest the dough for minimum 1 to 1.5 hour.make the Falooda.
Knead the dough initially for at least 10-15 minutes.

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Rava Dhokla With Schezwan Filling

Rava Dhokla With Schezwan Filling

Packed with oriental flavors, the spongy rava dhokla with Schezwan filling is made using Vijay Gold Idli Rava & stands tall as the ultimate party snack to savor

Ingredients

1/2 cup Vijay Gold Bombay Sooji
1/2 cup Vijay Gold Bansi Sooji
Yogurt ½ cup
Water ⅓ cup
Green chili 1 Pc
Carrot ⅓ cup
Bell pepper ⅓ cup
Fruit salt 1 tsp

For Schezwan Filling

OIL 1tbsp
Bell pepper
Salt 1tsp
Pepper 1tsp
Schezwan sauce

Procedure

In a mixing bowl, add semolina, yogurt, green chili, carrot, bell pepper, salt, pepper & water.
Cover it & rest it for 20 min.
Now add 1tsp fruit salt & mix again.
Transfer the batter in a greased mould and place it in a steamer.
Steam for 15 min.
Remove from the steamer & cool it for 5 min.
Set aside.

For Schezwan Filling

Add 1 tbsp of oil in a wok, add bell pepper & sauté for 2-3 min.
Now add salt, pepper and Schezwan sauce.
Mix well for 2 min & switch off the flame.
Now demould the dhokla’s and fill the schezwan filling.
Serve hot.

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Steamed Ragi Burger Buns

Steamed Ragi Burger Buns

Made with Vijay Gold Ragi Flour, steamed buns taste amazing when eaten as it is or paired with a preferred patty to eat as a scrumptious burger with Lettuce.

Ingredients

For Steamed Buns

1 cup Vijay Gold Ragi Flour
½ cup Whole Wheat Flour
½ cup All Purpose Flour
½ cup warm water
1 tablespoon sugar
1.5 teaspoon dry active yeast
1 teaspoon jaggery powder/castor sugar
½ teaspoon salt
4 teaspoon oil
3-4 tablespoon warm water (for kneading)
2 teaspoon of milk
1 teaspoon sesame seeds
2 teaspoon butter

For Potato Patty

3 boiled potatoes
½ tsp chopped ginger
¼ cup chopped coriander leaves
2 chopped green chilies
1 teaspoon red chili powder
½ teaspoon garam masala powder
2 teaspoon dry roasted whole spices (1/2 tsp each of cumin seeds, coriander seeds, fennel seeds, black peppercorns)
¼ cup breadcrumbs
2 teaspoon oil
Salt as per taste
Oil for shallow frying

For Assembling

Burger mayonnaise
Cheese Slice
Sliced Cucumber
French fries
Sliced Onions
Lettuce Leaves
Sliced Tomato

Procedure

For Steamed Ragi Buns

In a mixing bowl, add warm water, sugar, mix and let the sugar dissolve in water
2. Add dry active yeast, mix it, cover, and rest it for 10 minutes. The yeast will rise, and you can see bubbles on it.
In a large mixing bowl, add Vijay Gold Ragi Flour, Whole Wheat Flour & All Purpose Flour.
Add jaggery powder, salt, mix everything well.
Add the activated yeast mixture and mix everything very well.
Add little warm water for kneading the dough and continuously knead it for 10 minutes.
Apply little oil on the dough and again knead it for 2-3 minutes.
8. Apply some oil in a bowl, place the well kneaded dough in it, cover and rest it for minimum 2 hours.
After 2 hours, you will observe that the dough has risen, lightly punch it.
Knead it for another 2 minutes, roll it and cut into equal portions.
Form round balls of all the portions.
Grease a plate (in which you are going to steam the buns) with little oil.
Place each of the round balls (buns), cover it with a cloth and keep it aside for 30 minutes.
After 30 minutes, brush little milk over each of the buns, sprinkle some sesame seeds.
Steam it for about 10-12 minutes on a medium flame and your Ragi Burger Buns are ready.
Cut the Buns into half, toast it with some butter and its ready to be served.

For Potato Patty

In a bowl, mash some boiled potatoes, add chopped ginger, coriander leaves.
Add chopped green chilies, garam masala powder, dry roasted whole spice mix, salt, red chili powder, breadcrumbs & little oil, mix everything well.
Form round tikkis of it and shallow fry them on a medium flame for about 6-7 minutes from all the sides.

For Assembling the Burger

Apply mayonnaise on one part of the bun, place one lettuce, fried potato patty, some French fries, sliced onions, cucumber & tomato, one cheese slice, close it with other part of the bun and its done.

Tips for Cooking

Kneading the dough is very important, make sure to knead it well for 10-12 minutes.
Cover and rest the burger dough for at least 2 hours.

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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

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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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.

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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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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IDLI MANCHURIAN

Idli Manchurian

It’s a simple and tasty South Indian Cuisine recipe that can be made with leftover idlis & Manchurian Sauce. It can be served as a starter, breakfast or snack.

Ingredients

For the Idli's

1 cup Vijay Idli Rava
1 cup curd
1 tsp ginger garlic paste
½ tsp black pepper powder
Salt as per taste
½ to ¾ cup water
½ tsp baking soda

For the tadka

2 tsp oil
1 tsp mustard seeds
½ tsp asafoetida/hing
½ tsp Urad Dal/Split black lentils
1 tsp Chana Dal/Bengal Gram
8-9 curry leaves
8-10 cashew nuts
½ cup A Vijay Gold ll Purpose Flour/Maida
¼ cup Corn flour
½ tsp black pepper powder
Salt as per taste
Water and Oil as required

For the batter to fry the Idli

½ cup A Vijay Gold ll Purpose Flour/Maida
¼ cup Corn flour
½ tsp black pepper powder
Salt as per taste
Water and Oil as required

For Manchurian Sauce

2 tsp oil
8-9 garlic cloves
3-4 fresh green chilies
1 small onion (cut into small cubes)
1 small capsicum (cut into small cubes)
2 tsp soya sauce
2 tablespoon red chili sauce
1 tablespoon tomato ketchup
¼- ½ cup warm water
Salt as per taste
1 tsp black pepper powder
Corn flour slurry (1 tablespoon corn flour mixed with 2 tablespoon water)
¼ cup chopped coriander leaves
½ cup chopped spring onion greens
½ tsp garam masala powder

Procedure

For making the Idlis

In a mixing bowl, take Vijay Idli Rawa, add curd, salt, black pepper powder, mix everything well.
Next add water and make a batter of smooth consistency.
Cover and rest it for 30 minutes.
For the tadka, in a pan, heat oil, add mustard seeds, asafoetida/hing, urad dal, chana dal, curry leaves, cashew nuts (roughly chopped), and fry it for 2-3 minutes.
After 30 minutes, add the prepared tadka in the idli batter, mix everything well.
Add baking soda in the idli batter, mix it.
Grease the idli stand/maker with little oil, add the prepared idli batter in the idli maker/stand and steam it on a medium flame for about 10-12 minutes.
Once it cools down, cut the idli into four pieces. Keep it aside.

For frying the Idlis

In a mixing bowl, add All purpose flour, corn flour, salt, black pepper powder, add little water at a time and make a smooth batter.
In a mixing bowl, add All purpose flour, corn flour, salt, black pepper powder, add little water at a time and make a smooth batter.

For the Manchurian Sauce:

Heat oil in a pan, add chopped garlic, sauté it for 1 minute, add chopped fresh green chilies, again sauté if for another 1 minute.
Add the onion & capsicum, fry it on a high flame for 3-4 minutes.
Add soya sauce, red chili sauce, tomato ketchup, mix everything well for 2 minutes.
Add warm water and again cook it for another 2 minutes.
Add salt, black pepper powder, add the corn flour slurry, once the sauce starts to thicken. Add the fried Idli pieces, toss it well for about 1 minute.
Add spring onion greens, little garam masala and chopped coriander leaves, give everything a nice mix for another 1-2 minutes and its ready. Serve immediately.

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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Sweet Potato Masala Roti

Sweet Potato Masala Roti

These soft roti, or stuffed flatbread, are made with the goodness of sweet potato and Chakki Atta! It’s a tasty way to incorporate sweet potatoes into your diet.

Ingredients

400 gm / 1 large sweet potato
250 gm / 1.5 cups Mastercook Chakki Atta
25 gm / 10-12 sprigs Coriander leaves, finely chopped
7 gm / 1 no Green chilli, finely chopped
2 gm / ½ tsp Ajwain / Carom seeds
5 gm / 1 tsp Salt, or to taste
1 gm / ½ tsp Turmeric
2 gm / ½ Mastercook Saunf / Fennel Seeds

Procedure

Pressure cook or boil the sweet potatoes until tender.
Let cool for a few minutes and transfer to a bowl. Mash using a fork while still hot. Mash well until it is warm to the touch.
Add the Mastercook chakki atta and knead to form a soft dough. When the dough is coming together, add the coriander leaves, green chilli, ajwain, saunf, turmeric and salt.
Keep kneading without adding any water to form a soft dough.
Rest for 10 minutes and portion into balls about 50 – 60 gm each.
Roll into thin roti’s and cook on a tawa until golden and puffy.
Brush with ghee and serve.

Tips for Cooking

Do not add any water to knead the dough. The sweet potato has enough moisture.
The dough has to be kneaded when the sweet potato is warm, otherwise it will not knead properly.
You can add other masala’s like red chilli or garam masala as well.

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NEAPOLITAN PIZZA

Basic Pizza Dough

Simple and basic, this dough serves as a blank canvas for all your Pizza cravings!

Ingredients

250 gm Mastercook Maida
5 gm Salt
3 gm Yeast
150 ml Water
8 ml Olive Oil

Procedure

Dissolve the yeast in the water and set aside for a few minutes.
In a large mixing bowl, sift together the Mastercook Maida and salt.
Make a well in the center and add the yeast-water mixture slowly, gradually mixing in more flour.
Start kneading the dough till all the flour is hydrated and no dry flour remains.
Continue kneading for 3-4 minutes till it becomes slightly smooth.
Cover and let it rest for 10 minutes. After 10 minutes, add the oil and knead it into the dough until the oil is just incorporated.
Shape into a round ball and place into a lightly greased bowl.
Cover and allow to ferment for 30 minutes. After 30 minutes, lift the corners of the dough to the center, which is called a stretch and fold, this builds strength and allows you to stretch the dough afterwards.
Allow to rise for another hour. Once risen and almost doubled, cut the dough into 3 balls of approx. 140 grams each
Shape into smooth, round balls and place on a plate or tray with a light dusting of semolina, spread apart with a three-finger gap.
Allow to ferment once again for about 1-1.5 hours and its ready to be shaped.

Tips for Cooking

If you live in a hot climate, you may benefit from using room temperature water instead of warm water to make the dough. This ensures that the fermentation is controlled.
This is a time-consuming process and you can do this the previous night until the portioned dough ball step. This tray can then be covered tightly with plastic wrap and placed into the fridge to proof overnight. Be sure to remove it about 30 minutes to an hour before you make the pizza.
140 gm dough balls make a pizza that is 9 inches in diameter, you can vary the weight to make a bigger or smaller pizza.

Tomato Sauce

Perfect for Pasta, Pizza or even a sandwich. This Tomato sauce will surely be your next go-to condiment!

Ingredients

500 gm Tomato Puree
10 gm Finely chopped onion
10 gm finely chopped garlic
15 gm mixed herbs
5 ml Olive Oil

Procedure

Heat a pot on medium flame. Add olive oil.
Once it is warm, add the onion and garlic, saute until they are soft and translucent, do not brown.
Add the herbs and saute for 15-20 seconds to release their aroma.
Add the tomato puree and a little water.
Cook the sauce for about an hour, till it reduces and thickens nicely.
Season with salt, pepper and a little sugar.

Tips for Cooking

You can use storebought puree or make your own by boiling and peeling tomatoes and then blending it in a mixer.
This sauce works great for pasta’s, as a sauce for pizza or a delicious spread for sandwiches.
You can freeze this sauce for upto 6 months in a tightly sealed container.

Neapolitan Style Pizza

   Enjoy this yummy Neapolitan Style Italian Pizza in the comfort of your home!

Ingredients

2 pizza dough balls
100 gm Tomato Sauce
5 gm / 1.5 tsp Mastercook elaichi, powdered
160 gm Fresh Mozzarella Cheese
Few Fresh Basil Leaves
Olive oil

Procedure

Preheat your oven as high as it will go, usually home ovens reach around 250-300C/ 500-600F. Place a baking tray inverted in the middle or a third from the top. Allow to preheat for about 30-40 minutes to get super hot.
Once your dough balls are proofed and ready, gently pick it up from your plate and place into a bowl with flour, coat both sides and place on your worksurface.
Gently press down in the center towards the sides, forming a thick crust on the outside.
With your left hand on the dough, gently reach under the dough with your right and stretch the dough, rotating as you go to form a 8-9 inch circle.
Alternatively, you can use a rolling pin. Spread the sauce evenly all over the dough, leaving a border for the crust to rise.
Using a pot lid or an inverted plate, slide the pizza onto the hot baking tray and close the oven door. Allow it to cook for 3-4 minutes, till the crust is lightly golden
Take the pizza out and add the cheese and basil leaves.
Place it back in the oven till the cheese is melted and the crust is golden. Finish with a drizzle of olive oil.

Tips for Cooking

This is the closest way to replicate a fiery hot wood burning oven at home. It will not produce an exact copy but it is great to have at home.
The pizza is cooked in two stages because home ovens cant reach the temperature of a wood burning oven and thus the cheese has a chance to dry out if put all together at the beginning.
If you do not have fresh mozzarella, feel free to use frozen mozzarella. The fresh mozzarella really gives it an authentic flavour and texture.

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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.

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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