Crispy Groundnut Tikki

Gojjavalakki

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.

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Bansi Sooji uppittu

upma-min

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 Vijay Gold 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 Vijay Gold 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.

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Akki Tari Uppittu

Akki Tari Uppittu

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.

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SOFT IDLI

softidli

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

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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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