10 Nov, 2021

newAdmin1 CommentNovember 10, 2021Appetizers, Breakfast, food, RECIPES, Veg Breakfast

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.

Servings - 4

Preparation Time - 40 Mins

Difficulty Level - Medium

Cook Time - 30 Mins

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.

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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29 Oct, 2021

newAdmin0 commentsOctober 29, 2021Bread, Breakfast, food, Maida, RECIPES

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.

Servings -3 to 4 (10 - 12 roti)

Preparation Time - 40 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

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.

Related Recipes

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

21 Oct, 2021

newAdmin1 CommentOctober 21, 2021Appetizers, Breakfast, food, RECIPES

NEAPOLITAN PIZZA

Basic Pizza Dough

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

Servings - 3

Preparation Time - 4 Hours

Difficulty Level - Medium

Cook Time - NA

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!

Servings - 1 bowl

Preparation Time - 30 Mins

Difficulty Level - Easy

Cook Time - 1 to 2 Hours

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!

Servings - 2

Preparation Time - 4 to 5 Hours

Difficulty Level - Medium

Cook Time - 6 to 8 Mins

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.

Related Recipes

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

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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2 Jun, 2021

newAdmin0 commentsJune 2, 2021Breakfast, food, Millet, RECIPES, Veg Breakfast, Vegan Breakfast

Ragi and Poha Pancakes

Ragi and Poha Pancakes

Natural Ragi & Poha pancakes are very healthy & delicious, making them the ideal breakfast for kids, adults. They’re high in fibre, protein that your body need.

Servings - 3 (9 to 10 pancakes)

Preparation Time - 40 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

100 gm / 1 cup Vijay Gold Thick Avalakki Vijay Gold Thick Avalakki

150 gm / 1 cup Vijay Gold Ragi Flour

100 gm / 2 small overripe bananas, mashed.

3 gm / 1 tsp Salt

6 gm / 2 tsp Sugar

1.5 gm / ½ tsp Baking Soda

300-400 ml Water

Procedure

Start by soaking the Vijay Gold Thick Avalakki with about 150 ml water in a large bowl, it should be submerged completely. Set aside for about 30 minutes, the water will soak into the avalakki.

Add the Vijay Gold Ragi Flour, Salt, Sugar and Baking soda, along with the remaining water and mashed banana to the poha.

Whisk well to combine, add more water as required to form a thick dosa-like batter.

Add a small amount of butter or ghee to a hot Tawa.

Pour one ladle of batter into the center and spread it very slightly to form a round pancake.

Cook on medium-low flame for about 3-5 minutes, flipping after the top looks dry and gets a few bubbles.

Remove onto a plate and repeat with the remaining batter.

Serve hot with fresh-cut fruit, maple syrup or honey.

Tips for Cooking

Thick avalakki makes it so that you can get a few pieces of poha throughout the pancake. If you do use medium or thin poha, it might mix well with the batter and become more homogenous.

Latest Recipes

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15 Feb, 2021

newAdmin0 commentsFebruary 15, 2021Breakfast, RECIPES, Veg Breakfast, Vegan Breakfast

Spinach Idli

Spinach Idli

Servings - 4

Preparation Time - 5 Mins

Difficulty Level - Easy

Cook Time - 15 mins

Ingredients

Idli Batter

2-3 cups Spinach , roughly chopped

1 tsp Red Chilli powder

1/4 tsp pinch garam masala

Salt to taste

Oil to grease

5-6 Cashew nuts, slit (optional)

Procedure

Wash the spinach leaves and boil them in hot water for 3 minutes. When cooled, puree them in a mixer/blender.

Pour a cup of idli batter in a mixing bowl and transfer the spinach puree into the bowl, add salt, red chilli powder, garam masala and mix well with a fork.

Grease the idli moulds in idli steamer using oil, put a spoonful of the batter into idli moulds, add a piece of cashew nut on top of the batter (optional) and steam till the idlis are cooked.

Cool a bit and de-mould the idlis with the help of spoon, or smooth side of a knife.

Serve the idlis with coconut chutney and/or sambar for a nice combination for breakfast.

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newAdmin0 commentsFebruary 3, 2021Breakfast, RECIPES, Veg Appetizers

Jini Dosa

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11 Sep, 2020

newAdmin2 CommentsSeptember 11, 2020Breakfast, RECIPES, Veg Breakfast, Vegan Breakfast

Thandlachi Bhakri

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 - 2

Preparation Time - 60 mins

Difficulty Level - MEDIUM

Cook Time - 60 mins

Ingredients

1 cup Vijay foods Rice flour

2 cups water

salt to taste

Procedure

BRING TWO CUPS OF WATER TO A BOIL AND ADD 1 TSP SAT TO IT

IN A LARGE PLATE ADD 1 CUP OF RICE FLOUR AND MAKE A HOLE IN BETWEEN

ADD THE HOT WATER SLOWLY AND COMBINE THE FLOUR TO MAKE A SMOOTH DOUGH

REST FOR 20 MIN

MAKE SMALL PEDAS OF THE DOUGH

ROLL OUT THE PEDAS TO THE SIZE OF YOUR LIKING

COOK IT LIKE HOW YOU WOULD MAKE CHAPATHIS TILL YOU SEE A GOLDEN BROWN COLOR ON EITHER SIDES

ENJOY WITH MUTTON PUDINA CHOPS

Nutrition Facts

Servings: 6
Amount per serving
Calories	146
% Daily Value*
Total Fat 6.4g	8%
Saturated Fat 0.8g	4%
Cholesterol 0mg	0%
Sodium 565mg	25%
Total Carbohydrate 16.9g	6%
Dietary Fiber 3g	11%
Total Sugars 4.2g
Protein 5.6g
Vitamin D 0mcg	0%
Calcium 21mg	2%
Iron 2mg	9%
Potassium 261mg	6%

Latest Recipes

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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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24 Jul, 2020

newAdmin0 commentsJuly 24, 2020Breakfast, RECIPES, Veg Breakfast, Vegan Breakfast

Ragi Neer Dosa

Ragi Neer Dosa

True to its name, neer dosa is made from a watery batter to create thin, lacey dosas. Rich in protein and iron, the addition of ragi makes this an ideal breakfast for the gym buffs. Ragi is rich in antioxidants and may reduce risks of cancer. Neer dosa originates from the Udupi-Mangalore region of Karnataka.

Servings - 4

Preparation Time - 10 mins

Difficulty Level - Easy

Cook Time - 15 mins

Ingredients

150 g Vijay ragi flour

40 g Vijay rice flour

60 ml sour curd

Salt to taste

Water as required

Procedure

In a large bowl, mix the ragi, rice flour and sour curd.

Add sufficient water to make a thin, watery batter.

Heat a dosa griddle and wait until hot.

Taking a ladleful of the batter, pour from a height This ensures a thin, crepelike dosa.

Let brown on one side until completely cooked. Don’t flip to cook the other side.

Serve with chutney.

Nutrition Facts

Servings: 4
Amount per serving
Calories	183
% Daily Value*
Total Fat 1.9g	2%
Saturated Fat 0.4g	2%
Cholesterol 2mg	1%
Sodium 494mg	21%
Total Carbohydrate 36.2g	13%
Dietary Fiber 5.2g	19%
Total Sugars 0.7g
Protein 4.9g
Vitamin D 0mcg	0%
Calcium 19mg	1%
Iron 1mg	7%
Potassium 31mg	1%

Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.

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