Veg Pinwheels Recepie







Ingredients required :
For the dough:
  • All purpose flour- 1 cup
  • Salt - to taste
  • Oil - 2 tsp
  • Water - 1/2 cup
For the filling:
  • Boiled potato - 2
  • Fresh peas - 1/4 cup
  • Cumin seeds - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Chilli powder -1/4 tsp
  • Salt - to taste
  • Coriander powder -1/4 tsp
  • Garam masala - 1/2 tsp
  • Oil - for frying

For the dipping batter:
  • Corn flour - 2 tbsp
  • Water- 1/4 cup

 




Method:

Boil the potatoes and peas and mash them very well.

In a mixing bowl, add all the ingredients for the dough and mix well. 


Slowly add in water and knead to a soft dough. Cover and set aside for 10 minutes.



In another mixing bowl,  mash the potatoes. Add in all the ingredients for the filling, mix well.







For the dipping batter, in a bowl add the corn flour and mix without lumps with the water. It should be a thin batter. Set aside.





Roll out the dough to a thin roti. Spread the filling on the roti evenly with your hand.Gently press the filling so it is even and layered.



Gently but tightly roll the dough and filling into a log.


At the end seal the edges with water.





Using the rolling pin, gently flat the rolled dough with filling. Chop it into pieces as shown in the picture.

Dip the discs in the batter 


Heat the oil in a heavy bottom pan on medium heat.Deep fry them till golden brown.
Drain the extra oil.Serve hot with ketchup.


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Mushroom Buzule Recepie / Evening Snacks






INGREDIENTS:
  • Mushrooms -  1 cup
  • Corn flour -   2 tblsp
  • Rice flour - 2 tblsp
  • Green chillies(chopped) -   2 nos
  • Garam masala powder -  ¼ tsp
  • Pepper powder -  ¼ tsp
  • Ginger garlic paste - ½ tsp
  • Coriander leaves -  few crushed
  • Kashmiri Red chilly powder -   1 tblsp
  • Coriander powder  -  1 tsp
  • Lime juice -  ½ tblsp
  • Salt To taste


METHOD:
Clean the mushrooms and keep aside.

 
Take a bowl and to this add corn flour and  rice flour.



Add green chillies, ginger-garlic paste and chopped coriander leaves to it.


Now add garam masala, pepper powder, red chilly powder, coriander powder, lime juice, salt,water and mix nicely to make bajji batter.

 
The batter should be little thick for coating.
 


Coat mushrooms with this batter and deep fry in hot oil, later transfer into paper towel.


 
Now hot and crispy mushroom buzule is ready to serve.

 

RECEPIE SUMMARY:
 
INGREDIENTS:
  • Mushrooms -  1 cup
  • Corn flour -   2 tblsp
  • Rice flour - 2 tblsp
  • Green chillies(chopped) -   2 nos
  • Garam masala powder -  ¼ tsp
  • Pepper powder -  ¼ tsp
  • Ginger garlic paste - ½ tsp
  • Corinder leaves -  1 spring
  • Kashmiri Red chilly powder -  1 tblsp
  • Coriander powder  -  1tsp
  • Lime juice -  ½ tblsp
  • Salt To taste

  • METHOD:

    1. Clean the mushrooms and keep aside.
    2. Take a bowl and add corn flour, rice flour, green chillies, garam masala, pepper powder, ginger garlic paste, garlic, coriander leaves, red chilly powder, coriander powder, lime juice, salt,water and mix nicely to make bajji batter.
    3. Coat mushrooms with this batter and deep fry in hot oil, later transfer into paper towel.
    4. Now hot and crispy mushroom buzule is ready to serve.


     

    Chocolate Pudding Cake





    My Measurements :
    1 cup =120g
    Ingredients:
    • All Purpose Flour / Maida - 2 cup 
    • Unsalted Soft Butter - 100 Grams
    • Sugar - 1 1/2 cup 
    • Cocoa Powder - 3 tblspn
    • Water - 120 ml 
    • Salt - 1/4 tsp
    • Baking Soda - 1 tsp
    • Baking Powder - 2 tsp
    • Vanilla Essence - 1 tsp
    • Eggs - 2
    • Buttermilk -  100 ml
    • Chocolate Pudding - 1 cup or as needed(For Recepie Click Here)
    • Chocolate Ganache - As needed
    • Strawberries For Decoration




    Method:
    Line the bottom of 8 inch cake pan with parchment paper and coat it with butter on all sides. Set aside. Preheat oven to 180 Degree C.
    Take butter in a sauce pan, melt it down, add in cocoa powder and mix well. Add in boiling water and let it boil for few sec. Take it off the heat and set aside.


     Take eggs in a bowl, add in buttermilk, sugar, vanilla and baking soda. Mix well and Set aside.


    Pour in the hot cocoa mix to the egg mixture and fold gently.






    Take flour, baking powder and baking soda in a large bowl. Add the hot chocolate mixture to the dry mixture and fold them gently.


    Pour the batter in the cake pan and bake for 20 to 30 mins.


    Insert a toothpick to check whether the cake is done. If it comes clean then it is baked. Remove the cake from oven and leave aside to cool a bit. When cooled, divide the cake into two layers.







    Place a cake in a plate, spread the pudding over it, place another cake over it, chill in the fridge for 15 mins.


    Spread the pudding all over the cake. 


    Now take your chocolate ganache, pour it over the cake.






    Chill the cake overnight. Serve.


      
    RECEPIE SUMMARY:
    Ingredients:
    •Unsalted Soft Butter - 100 Grams
    •All Purpose Flour / Maida - 2 cup
    •Sugar - 1 1/2 cup
    •Cocoa Powder - 3 tblspn
    •Water - 120 ml
    •Salt - 1/4 tsp
    •Baking Soda - 1 tsp
    •Baking powder - 2 tsp
    •Vanilla Essence - 1 tsp
    •Eggs - 2
    •Buttermilk -  100 ml
    •Chocolate Pudding - 1 cup or as needed
    •Chocolate Ganache - As needed
    •Strawberries For Decoration
    Method
    • Line the bottom of 8 inch cake pan with parchment paper and coat it with butter on all sides. Set aside. Preheat oven to 180 Degree C.
    • Take butter in a sauce pan, melt it down, add in cocoa powder and mix well. Add in boiling water and let it boil for few sec. Take it off the heat and set aside.
    • Take eggs in a bowl, add in buttermilk, vanilla and sugar. Mix well and Set aside.
    • Seive flour,baking powder and baking soda in a large bowl. Mix well.
    • Pour in the hot cocoa mix to the egg mixture and fold gently. Add this mixture to the dry mixture and fold them gently.
    • Pour the batter in the cake pan and bake for 20 to 30 mins.
    • Insert a toothpick to check whether the cake is done. If it comes clean then it is baked. Remove the cake from oven and leave aside to cool a bit. When cooled, divide the cake into two layers.
    • Place a cake in a plate, spread the pudding over it, place another cake over it, chill in the fridge for 15 mins.
    • Spread the pudding all over the cake.
    • Now take your chocolate ganache, pour it over the cake
    • Chill the cake overnight. Serve.

    Mutton Dopiaza




    Mutton Dopiyaza/Gosht Dopiyaza/Mutton Dopiaza

     
    Ingredients:
    • Mutton - 1/2 kg
    • Small onions, halved - 6
    • Onions, chopped - 2
    • Tomatoes, chopped - large
    • Green cardamom pods - 3
    • Cloves - 3
    • Cinnamon stick - 1/2
    • Dried red chilies - 3
    • Black peppercorns - 6
    • Ginger-garlic paste - 1 tblsp
    • Chili powder - tblspn 
    • Coriander powder - 1tblsn 
    • Cumin powder - 1/2 tspn 
    • Turmeric powder - 1/2 tspn 
    • Salt - 1/2 tspn 
    • Water - 1cup
    • Vegetable oil - tablespoons 





    Method:
    Heat 2 tablespoons oil and fry the small onions until tender and translucent.


    Remove and keep aside.



    Add the remaining oil  and saute the cinnamon, cardamom, cloves, chilies and peppercorns. 

     



    When they crackle, add the chopped onions.


    When the onion turns golden, add garlic and ginger paste and saute for 3 minutes.

    Add the mutton and cook for 10 minutes.
     
     



    Now the color of mutton has changed.


    Add the tomatoes and green chillies and saute for 5 min.


    Add the ground spices and salt and cook for 3 minutes.


    Add required amount of water once the masalas oozes out oil. Cook until 5 whistles.


    Add the reserved onion to the gravy cook for 5 min .


    Finally add coriander leaves. 

    Serve hot with naan, paratha or rice.

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