Dilpasand

 

Dilpasand

For the dough:

All purpose flour - 2 cups

Milk - 3/4 cup

Sugar - 1/4 cup

Salt - 1/4 tsp

Butter - 3 tbsp

Yeast - 2 tsp

Oil - 1 tsp

Filling:

Dessicated Coconut powder - 1 cup

Tutti-frutti - 1/2 cup

Raisins - 2 tbsp

Chopped nuts - 1/4 cup

Cardamom powder - 1/2 tsp

Powdered sugar - 1/2 cup

Melted butter - 3 tbsp

Mix the above

Method:

1.  Disintegrate yeast in 1/4 cup of luke-warm milk.  Add a tbsp of sugar and set aside for 10 minutes.

2,  Add flour and rest of the milk, salt,sugar, butter and the disintegrated yeast.

3.  Knead to a soft dough by pushing and pulling method to a round ball and add a tsp of oil.

4.  Cover the dough with a cloth and set it for proofing for about an hour and half to 2 hours till the dough is double in size.

5.  Punch the dough down and divide it into two parts.

6. Roll the dough slightly thick and place on a baking sheet.

7.  Place the filling on the dough and cover it with another rolled dough.

8.  Seal the sides gently by wetting with water.

9.  Brush with a few tsp of milk mixed with a tsp of sugar to get a rich brown color.

10.  Keep it in a warm place for an hour and the dough will rise.

11.  Bake in a preheated oven at 350F for 20-30 minutes.

12.  Brush with butter and let it cool for slicing.

Air fried Sabudana (Tapioca) Vada

 

Air fried Sabudana (Tapioca) Vada

Ingredients:

Sabudana (Tapioca) for - 1 cup (soaked 8 hours)

Boiled potatoes - 2 

Cilantro leaves chopped - 2 tbsp

Green chillies chopped - 1-2

Turmeric - a  pinch

Curry leaves chopped - 1 strand

Red chilly powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Lemon juice - half a lemon

Roasted peanut powder - 3tbsp

Salt to taste

Oil to spray

Method:

1.  Take a bowl and add the soaked sabudana. 

2.  Grate the boiled potatoes and add to this chopped cilantro, green chillies, turmeric, curry leaves, red chilly powder, cumin seeds, roasted peanut powder and salt to taste.

3.  Mix well and make small balls. 

4.  Flatten the balls and spray oil on them.

5.  Air fry at 350F for 15 to 20 minutes till done.

Airfried Veggie & Paneer Koftas in Spinach sauce

Air fried Veggie & Paneer koftas in Spinach sauce

For Kofta: 

2-3 potatoes boiled and mashed  

1/2 cup grated paneer 

2 green chillies 

Chopped Cilantro leaves- 2tbsp

1/2 tsp grated ginger 

1/4 tsp garam masala 

Salt as per taste 

1 tbsp All purpose flour 

Finely chopped cashews 2-3 

 Method: 

1. Grate the boiled potatoes, add grated paneer,  garam masala, chopped green chilies, cilantro leaves, flour, salt and ginger and grated the chopped cashews.  

2. Make small sized balls and keep aside. 

3. Air fry @375F for about 20 minutes  

Gravy 

Chopped onion - 1 big 

Spinach - 5-6 cups 

Tomatoes -2 medium  

Ginger -1/2 inch 

Garlic - 1 clove 

Green chilies -1 

Walnuts - a handful  

Garam masala -1 tsp 

Salt to taste 

Chilly powder- a tsp 

Method: 

1. Blanch spinach in hot water.  Sauté onions in olive oil add ginger, garlic tomato. Blend it with walnuts.

2. Boil the blend mixture and add Garam masala, chilly powder salt. 

3. Serve koftas in spinach sauce with fresh cream drizzled.

Potato Palya Buns

Potato Palya Bun

Ingredients:

Bread flour or all purpose flour – 3 cups

Butter (softened at room temp) – 1½ tbsp. 

Salt – 1 ¼ tsp 

Sugar – 2 tbsp.

Water – 1cup & 2 tbsp.

Olive oil – 1 tbsp.

Active dry yeast – 3 tsp

Stuffing:

Potato palya – 1 cup

Milk – 2 tbsp. +1 tsp sugar for brushing

Butter – 1 tbsp. for brushing when done

Method:

1. Disintegrate yeast in ¼ cup luke warm water (about 80-90F).  Add a tbsp. of sugar and set aside for 10 minutes.

2. Add flour and rest of the water, sugar, salt to the disintegrated yeast.

3. Knead to a soft dough by pushing and pulling method to a round ball and add a tbsp. of oil.

4. Cover the dough with a cloth and set it for proofing at a warm place for 1½ - 2 hours till the dough is double in size.  

5. Roll the dough flat to take out the air bubbles.

6. Divide the dough to desired size.

7. Take a portion of the dough and stuff with the potato palya mixture and cover it.

8. Place the divided dough balls on a greased baking sheet and flatten slightly.  

9. Brush with milk mixed with sugar

10. Rest it in a warm place for 30 minutes to proof.

11. Bake at 400F for about 20 minutes till done

12. Brush with butter before serving.

Khara Bun

Khara Bun

Ingredients:

Bread flour or all purpose flour – 3 cups

Butter (softened at room temp) – 1½ tbsp. 

Salt – 1 ¼ tsp 

Sugar – 2 tbsp.

Water – 1cup & 2 tbsp.

Olive oil – 1 tbsp.

Active dry yeast – 3 tsp

Masala:

Onion chopped & sautéed – 3 tbsp. (½ of a small onion)

Curry leaves – 3 strands

Cilantro – 3 tbsp. chopped

Ginger grated – ½ inch

Green chilies chopped – 2 (adjust per your spice requirement)

Milk – 2 tbsp. +1 tsp sugar for brushing

Butter – 1 tbsp. for brushing when done

Method:

1.  Disintegrate yeast in ¼ cup luke warm water (about 80-90F).  Add a tbsp. of sugar and set aside for 10 minutes.

2. Add flour and rest of the water, sugar, salt to the disintegrated yeast.

3. Knead to a soft dough by pushing and pulling method to a round ball and add a tbsp. of oil.

4. Cover the dough with a cloth and set it for proofing at a warm place for 1½ - 2 hours till the dough is double in size.  

5. Roll the dough flat and spread the masala ingredients.

6. Divide the dough to desired size.

7. Place the divided dough balls on a greased baking sheet and flatten slightly.  

8. Brush with milk mixed with sugar

9. Rest it in a warm place for 30 minutes to proof.

10. Bake at 400F for about 20 minutes till done

11. Brush with butter before serving.

Tutti-frutti cookies

 

Tutti-frutti cookies

Ingredients:

All purpose flour - 1 cup

Butter – ½ cup softened

Sugar – ½ cup

Almond essence – ½ tsp

Custard powder – ¼ cup

Baking powder – ½ tsp

Cardamom powder – ½ tsp

Tutti-frutti – ½ cup

Cashew nuts – ¼ cup chopped

Milk – 2 tbsp.

Method:

1. Whisk butter and sugar to a smooth consistency.  Add almond essence.

2. Mix the dry ingredients in a separate bowl flour, custard powder, baking powder, and cardamom powder.

3.  Add half of this to the creamed butter and sugar mixture.  Mix well.

4.  Add the rest of the dry ingredients with 2 tablespoon of milk to form a dough.

5.  Add the tutti-frutti and chopped cashew nuts to the dough

6.  Roll the dough to a cylindrical or rectangle log and cover with cling wrap.

7.  Keep in the refrigerator for 30 minutes.

8.  Cut to 1cm thick slices and arrange them on a greased baking sheet

9.  Bake at 350F for 20 minutes or till done till light brown.

10.  Remove the cookies and let them cool to harden.