30 May, 2023

newAdmin0 commentsMay 30, 2023Appetizers, Breakfast, food, Popular, RECIPES

Murmura Chivda

Servings - 2 to 3 people

Preparation time - 10 - 15 mins

Difficulty level - Easy

Ingredients

Vijay Murmura – 3 cups

2 Tbsp oil

1/4 cup peanut

1/4 cup roasted gram

Pinch of asafoetida

Salt

2 tsp Chilly powder

1 tsp Turmeric powder

Procedure

Mix all of the ingredients well and it’s all set to eat.

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Poha Vadai (Medium Poha)

23 May, 2023

newAdmin0 commentsMay 23, 2023Appetizers, Breakfast, food, Popular, RECIPES

Sattu ka Paratha

Servings - 2 to 3 people

Preparation time - 10 min

Difficulty level - Intermediate

Cooking Time- 15 mins

For Dough

2 cups Atta

1/2 tsp Salt

1/2 tsp Ajwain

1 tsp Kalonji

1 tbsp Ghee

1/2 cup Water

For Filling

1 cup Sattu

1/2 tsp Salt

1 nos Ginger Paste

1/2 tsp Red chilli powder

1/2 cup Coriander leaves

1/2 tsp Ajwain

1 nos Garlic Paste

1 nos Green chilli

1 nos Onion

1 tsp Achaar masala

1 tsp Mustard oil

Prepare the Dough

Take flour in a bowl and add salt, ajwain, kalonji and ghee. Add the required amount of water and prepare a soft dough.

Prepare the Stuffing

In a bowl put sattu. Add ajwain, salt, ginger garlic paste, green chilli and red chilli powder.

Also add onion, lemon juice, achar masala, mustard oil and coriander leaves. Mix well

Adding the required amount of water makes the stuffing moist so as to fill easily.

Prepare the Sattu Paratha

Make balls out of the dough for making paranthas.

Sprinkle flour over the rolling board to avoid the stickening of dough.

Roll out to make paranthas and fill a portion of sattu in the middle.

Enfold the filling properly and make flat balls for rolling it again

Heat tawa and cook the paratha from both sides.

Apply a generous amount of ghee over both sides and cook until golden brown colour.

For better cooking keep the flame low.

Sattu paranthas are ready to serve hot with chutney, curd or achar.

Latest Recipes

Poha Vadai (Medium Poha)

23 May, 2023

newAdmin0 commentsMay 23, 2023Appetizers, Breakfast, food, Popular, RECIPES

Poha Vadai (Medium Poha)

Servings - 2 to 3 people

Preparation time - 10 min

Difficulty level - Intermediate

Cooking Time- 15 mins

Ingredients

1 cup Medium Poha

2 Onions

1 tbsp Chilli Flakes

1 tsp Fennel Seeds

Salt

Chopped coriander/curry leaves – 1 handful

2 tbsp Curd

Oil

Procedure

Wash Vijay’s Medium Poha in water and allow it to soak for 10 mins.

Squeeze out the excess water from poha and add chopped onions, chilli flakes, chopped coriander, curry leaves, fennel seeds and salt.

Mix them well and the dough is ready to make vadai now.

Grease some oil into your palm and make a medium ball-sized dough and flatten it to make a vadai shape and deep fry them in oil for 5 to 7 mins.

Once it turns golden brown and crispy serve it with any chutney recipes.

Latest Recipes

Poha Vadai (Medium Poha)

23 May, 2023

newAdmin0 commentsMay 23, 2023Appetizers, Breakfast, food, Popular, RECIPES

Gojjavalakki (Thick Poha)

Servings - 2 to 3 people

Preparation time - 15 - 20 min

Difficulty level - Intermediate

Cooking Time- 15 mins

Ingredients

Vijay Thick Poha

½ tbsp Mustard

1 tbsp Jaggery

½ tbsp Turmeric powder

Chana dal,Urad dal

Sesame,Curry leaves

2-3 tbsp Oil

½ cup Tamarind juice

1 tbsp Salt

1 spoon Sambar powder

Groundnuts,Red Chillies

1 small cup of Grated dry coconut(Kobbari)

Procedure

Transfer Vijay’s Thick Poha into a mixer jar and coarsely powder, pulse 4-5 times & make sure Poha doesn’t become fine powder (like rava consistency). Wash pulsed poha & drain the extra water(use a strainer) & keep it aside.

Soak tamarind for 10-15min & take out the juice.

In a kadai add oil, mustard, and tamarind juice & cook for 3-4min. Add jaggery, turmeric powder, salt, and a spoon of sambar powder(homemade) and cook for 5min. Add grated dry coconut, soaked poha mix & mix well.

In a pan add 2 tbsp oil, 1/2 tbsp mustard, 2-3 tbsp groundnuts, 1 tbsp chana dal, 1 tbsp urad dal & fry until it turns golden brown. Add 1 tbsp black sesame, 4-5 dry red chillies, and curry leaves & mix well, transfer this to kadai & combine everything well.

Latest Recipes

23 May, 2023

newAdmin0 commentsMay 23, 2023Appetizers, Breakfast, food, Popular, RECIPES

Crispy Groundnut Tikki

Servings - 2 to 3 people

Preparation time - 10 minutes

Difficulty level - Intermediate

Cooking Time- 15 mins

Ingredients

Vijay Groundnut – 1/2 cup roasted powdered

Vijay Besan – 1/2 cup

1/2 cup chopped spinach (palak)

5 tbsp Chakki Atta

2 1/2 tsp oil for greasing and cooking

1 1/2 tsp finely chopped green chillies

1 tbsp lemon juice salt to taste

1 tsp warm oil for kneading

2 tsp green chutney

Procedure

To make peanut tikki, combine all the ingredients in a deep bowl, mix well and knead into a soft dough using ¼ cup water.

Add 1 tsp of warm oil and again knead well.

Divide the dough into 8 equal portions and shape each portion into 50 mm. (2″)
diameter thin round flat tikki.

Heat a non-stick tava griddle and grease it using ½ tsp of oil.

Cook each tikki on it using ¼ tsp of oil until they turn golden brown from both sides.

Serve peanut tikki immediately with green chutney.

Latest Recipes

Murmura Chivda

Sattu ka Paratha

Poha Vadai (Medium Poha)

23 May, 2023

newAdmin0 commentsMay 23, 2023Appetizers, Breakfast, food, Popular, RECIPES

Bansi Sooji uppittu

Servings - 2 to 3 people

Preparation time - 10 - 15 minutes

Difficulty level - Intermediate

Cooking Time- 15 mins

Ingredients

Vijay Gold Bansi Sooji – 1 cup

Water – 2 cups

Carrot – 1 [finely chopped]

Tomato – 1 [chopped]

Onion – 1 [sliced]

Green chilli – 2

Mustard seeds – 1 tbsp

Urad dal – 1 tbsp

Oil – 2 tbsp

Ginger chopped – 1 tbsp

Lemon juice – 1 tbsp

Curry leaves – 1 spring

Coriander leaves – 1 spring

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp

Bengal gram – 1 tbsp

Salt to taste

Procedure

Dry roast Master Cook’s Bansi Sooji

Heat oil in a pan, add mustard seeds & let it splutter. Then add Bengal gram and urad dal.

Add onion sauté till soft then add ginger, green chilli & carrot sauté. Then add curry leaves, tomato, turmeric & red chilli powder and sauté till soft.

Add water and salt mix well & let it boil. Then add Master Cook’s Dry roasted Bansi Sooji mix well, cover it & cook for 2 min.

Once moisture is out add lemon juice & coriander leaves mix well, cover it & cut off heat, then leave it for 2 min.

Serve hot with chutney or pickle.

Latest Recipes

Murmura Chivda

Sattu ka Paratha

Poha Vadai (Medium Poha)

29 Apr, 2023

newAdmin0 commentsApril 29, 2023Appetizers, Breakfast, food, Popular, RECIPES

Akki Tari Uppittu

Servings - 2 to 3 people

Preparation time - 20 mins

Difficulty level - Easy

Cooking Time- 15 mins

Ingredients

Vijay Gold Akki Tari

Chana dal

Curry leaves

Salt

Mustard seeds

Dried chilli

Desired Vegetables

Procedure

Roast 1 cup Vijay Gold Akki Tari in a heated pan and keep aside.

To the hot oil, add mustard seeds, a handful of chana dal, cut-up dried chilli, and curry leaves and add all your desirable chopped vegetables. Cook them for 2-3 mins.

Add diced onion, and tomatoes and add salt to taste.

Add 2 cups of water and let it come to a boil.

Now add roasted Akki Tari and let the water evaporate.

Watch Video

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Murmura Chivda

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Poha Vadai (Medium Poha)

16 Apr, 2023

newAdmin0 commentsApril 16, 2023food, IDLI, Popular, RECIPES, Veg Breakfast, Vegan Appetizers

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 with the idli rava to make the idli batter

Steam it for a while and now the soft idli is ready

Let it sit for a while and now your idli batter is ready.

Oil your idli plate and add the idli batter

Watch Video

Watch More Video

Latest Recipes

Murmura Chivda

Sattu ka Paratha

Poha Vadai (Medium Poha)

8 Feb, 2022

newAdmin3 CommentsFebruary 8, 2022food, Non Veg Appetizers, Non-Veg Breakfast, RECIPES

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.

Servings - 4

Preparation Time - 3 Hours

Difficulty Level - Medium

Cook Time - 30 Mins

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.

10 Jan, 2022

newAdmin2 CommentsJanuary 10, 2022Breakfast, food, RECIPES, Veg Appetizers

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

Servings - 4

Cook Time - 30 Mins

Difficulty Level - Medium

Cook Time - 30 Mins

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.