Paal Kozhukattai Recipe

Pyaz Kachori Recipe

Munch on the crunch of delicious Pyaz Kachoris made with Vijay Maida, Vijay Rava, tasty spices, along with the mixture of onions and potatoes as fillers.

Ingredients

For the Kachori Masala

2 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds

For the Sweetened Milk (Paal)

1 cup Maida
1 tbsp Rawa

For the Sweetened Milk (Paal)

1 Liter / 4 cups Fresh Milk
75 gm / 1/3 cup Sugar

Procedure

Stir gently and cook for 1 hour on a low flame, stirring occasionally.
Heat up the milk till just boiling and carefully drop in the balls.
Form small balls out of the dough and set on a plate. Ensure they are crack free.
Set aside for 5 minutes until slightly cooled.
Slowly add boiling water and stir with a spoon to form a soft dough, add it in small additions till it just comes together.
In a bowl, combine the Vijay Gold Rice Flour, Sugar and grated coconut.
At the 45 minute mark, add the sugar and stir well.
After 1 hour, try a dumpling to see if it is cooked through, it should be slightly springy and not doughy inside.
Cook for 10-15 minutes more on medium high flame, stirring constantly to thicken and reduce the milk.
Once reduced, switch off the flame and serve when warm.

Tips for Cooking

When adding the boiling water, less is more, stir very well when you feel the dough forming and if any dry spots remain, only then add water, otherwise kneading it gently will suffice.
Incase you do add extra water, sprinkle more rice flour and knead gently to bring back the consistency, this may lead to a slightly higher cook time.
This recipe works very well with coconut milk, instead of the initial 1 liter of milk, add 750ml or 3 cups of thin coconut milk extract and 250 ml of Fresh milk to cook the balls. To finish, add 250 ml of thick coconut milk extract in the end, do not boil after this step.
You can substitute sugar for Jaggery if you prefer, the dish will have a slight brown tinge.

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Gatte Ki Sabzi

Gatte Ki Sabzi

A traditional Rajasthani dish made with Besan that is first boiled and then cooked in a spicy curd-based gravy. It goes well with steamed rice and roti.

Ingredients

For making the Gatte/Gatta

1 cup Vijay Gold Besan Flour
1 tsp coriander powder
¼ tsp turmeric powder
1 tsp red chili powder
½ tsp cumin seeds
½ tsp ajwain/carrom seeds
3 tablespoon ghee/clarified butter
Salt as per taste
3-4 tsp water
1 tsp oil

For boiling and frying the Gatte/Gatta

4 glasses of water
2 dry red chilies
½ tsp cumin seeds
½ tsp fennel seeds
2 tsp ghee/clarified butter

For making the gravy

2 tsp oil
½ inch ginger
3-4 green chilies
2 tomatoes
½ tsp asafeotida/hing
1 tsp cumin seeds
2 dry red chilies
2 tsp ghee/clarified butter
4 tablespoon curd
Salt as per taste
¼ cup chopped coriander leaves
½ tsp garam masala powder
1 tsp kasuri methi (roasted & crushed)
1.5 tsp coriander powder
1 tsp red chili powder
½ tsp turmeric powder

Procedure

For making the Gatte/Gatta

In a mixing bowl, take Vijay Gold Besan Flour, add turmeric powder, red chili powder, coriander powder, cumin seeds, ajwain/carrom seeds, salt, ghee/clarified butter, give everything a nice mix.
Next add curd, little at a time, do not add all the curd together. Knead it well for about 8-9 minutes, to form a semi soft dough, just like the dough of pooris.
The dough should be of smooth texture, if you see any cracks, sprinkle little water and knead it again to form a smooth dough.
Once the dough is formed, apply little oil over the dough.
Divide the dough into 5 equal parts, roll each part to form a smooth ball.
Now with the help of your fingers, roll each dough ball to give it a cylindrical shape.

For boiling and frying the Gatte/Gatta

In a pan, add water, heat the water on a medium to high flame, once it starts to boil add dry red chilies, cumin seeds and fennel seeds.
Add the prepared gatte, one by one, cover and allow it to cook on a medium flame for about 8-10 minutes or until the gatte starts to float on the top and you can see bubbles/ blisters all over the gatte.al shape.
Gently remove them with the help of a spatula/spoon by draining the excess water. Reserve the water, in which gatte were boiled, for the gravy.
Place the gatte on a plate, allow them to come at room temperature, cut it into small pieces.
Heat ghee/clarified butter in a pan, shallow fry the prepared gatte for 2-3 minutes. Keep it aside.

Tips for cooking:

Addition of dry red chilies, cumin seeds & fennel seeds, while boiling the gatte is optional, however, it gives a nice flavour to our gatte.
In case the dough becomes too sticky, sprinkle some more gram flour/besan and knead.
Make sure the curd is at room temperature.
For kneading the dough for the gatte, do not add all the curd at a time, the quantity of curd and the water will vary depending on the texture of curd.

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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CHICKEN CREAM DIP

A creamy luscious chicken dip, you can enjoy with nachos bread sticks. A perfect accompaniment for an evening party .

Ingredients

vijay foods maida 2 tsp
butter 2 tsp
Milk 1 1/2 cup
Cheese 150 gms
nutmeg powder 1 pinch
2 tsp hot sauce
salt, pepper
mayonnaise 2 tsp
cooked breast meat (boiled)

Procedure

SHRED YOUR BOILED CHICKEN MEAT
MAKE A ROUX WITH BUTTER AND FLOUR AND AND ADD THE MILK TILL IT THICKENS
ADD THE CHEESE AND SEASON WITH SALT PEPPER AND NUTMEG
HEAT IT TILL BECOMES A CHEESY DIP AND ADD THE HOT SAUCE AND ADD THE SHREDDED CHICKEN.
SERVE WITH NACHOS OR BREAD STICKS

Nutrition Facts

Servings: 4
Amount per serving
Calories 133
% Daily Value*
Total Fat 11.4 15%
Saturated Fat 1.8g 7%
Cholesterol 0mg 0%
Sodium 31 mg 1%
Total Carbohydrate 7.7 3.3%
Dietary Fiber 3g 11%
Total Sugars 2.5g
Protein 2.3g
Vitamin D 0mcg 0%
Calcium 75mg 2%
Iron 3mg 9%
Potassium 449mg 6%

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