Mawa Gujiya

This mawa Gujia i learnt it from my mom .i am seeing from my childhood. my mom is use to make mawa gujiya occasionally.

Now i tried it and it made perfectly  .The only fear which i had to made the  Gujia's that Gujiya should not split, that's why i did the sealing of gujiya very carefully ,and i did it very well. i fried them perfectly without split a single Gunjia . we called it soft pastry also so enjoy it , with aromatic dry fruits mixer.

Ingredients
For the outer lyaer/covering

For 20  Gujiya

• 1 and 1/2 cup all purpose Flour (maida)
• 1 Tbsp Semolina (sooji)
• 2 Tbsp Clarified butter ( ghee)
• 1/3 cup water

For stuffing

•  200 gm thickened milk (mawa)
• 1 cup sugar
• 1 Tsp semolina(sooji)
• 10-12 almond(cut in to small  pieces badam)
• 20 raisins(Kismish)
• 1/2 cup coconut (shreded)
• clarified butter (ghee) for frying

Garnish:

• 1/2 cup sugar
• 1/4 Water
• 2 tablespoons sliced almonds and pistachios

Method

 Prepration for outer layer or curst  :

•  Mix flour, sooji, and oil in a bowl.

 

•  Make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft.

 

•   Cover the dough .
•   Keep it aside

Filling or stuffing  :

1. In a pan fry the semolina with 1 tbsp ghee(clarified butter), when it turn golden brown take it in a bowl and keep aside;
2. In the same pan fry mawa till golden brown.
3. Tranfer in the plate and let it cool.
4. once  mawa gets cool then Add semolina(sooji) ,sugar,raisins ,pistacho,cocnut .in it and mix well .Now your mixer is ready for filling.

Making the Gujias:
1.In a small bowl ,Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.

2 .Knead the dough again for a minute.

3 Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.

4. Roll each ball into about 4-inch .

5.Dip your finger in the flour paste and spread it around the rim of the rolled dough, 

6.Take  the 1 tablespoon portion of the filling and place  on one side of the circle

.

 7.Now press the edges together with your fingers. Make sure the edges are completely sealed

otherwise they will open while frying and oil will get in and filling will come out.

  Continue filling the rest of the gujia in the same manner.

Heat about 1-1/2 inches of oil in a frying pan on medium heat.

Place the gujia in the frying pan few at a time.

After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides.

When they are done cooking, lift them out of the oil with a slotted spoon.

Garnishing:
Optional : if u want to make witout coating then you can  make . it is optional but it increase the taste of gujiya.

1. Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
2. Dip the gujias into the syrup making sure they are coated with syrup all around.
3. Place the gujias on a wire rack to allow the extra syrup drain.
4. Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
5. Gujias will be dry in an hour.
6. Gujia can be stored in airtight container up to a month..

Tips

1.   Keep in mind mix sugar in mawa when mawa gets cool.
2.   Seal the gujiya very carefully otherwise they will split and stuffing will come outside.
3.  Don’t fry on high heat; the gujia crust will be too soft and not crispy.

Linking to Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junction

Linking this to Radhika,s event lets-cook-18-starters-appetizers.html

Bread Matra(yellow chekpeas) Sandwich

Ingredients:

• 1 cup Matra(yellow check peas)
• 4 Bread slice
• 1 Potato (Boiled) optional
• 1onion(Finally chopped)
• 1 Large Tomato(finally chopped)
• 4 Green chili
• 1Tbsp Lemon
• 1 tsp Salt
• 1/2 tsp Red chili powder
• 1/2 Grama masala
• 1 tsp chat masala
• 2 tsp cilantro leaves
• 1Tbsp Tamarind chutney
• 1tsp Green chili sauce(optional)

Method:

Soak the yellow check peas overnight in water .
check the image how yellow check peas or matra  looks.

In the morning add 2 cup of water ,salt and matra in the pressure cooker and boil it on medium heat for 20-25 minutes or until it get soft.

                  

Now mix, tomato,potato ( cut in to small pieces) , onion,greenchili,lemon juice,cilantro ,garam masal,chat masala,salt in the boiled  matra and mix it softely.

Now toast the bread and fill the matra and apply tamarind chutney and chili sauce on the top of matra.
and serve with tomato sauce and with hot tea.

Note: if you want to eat it without  bread then you can eat it separately like chat .
Linking to-                                               
                                                                  Let's cook Bread

Healty Diet Sandwich  priya verstile recipe

sandwiches recipes

 Pragyan's Guest host event 'Let's Party - Fusion Food' & brain child of Surabhi

Linking to: Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junction

Methi Paratha (Fenugreek Paratha)

Ingredients:

• 1 Cup Methi leaves  (finally chopped)
• 1&1/2 cup all purpose flour
• 2 green chili finally chopped
• 1tsp salt
• 1/2 tsp red chili powder
• 1tsp cumin seed

Method:

• Wash the methi leaves and chopped them

Choped FenuGreek

Flour & FenuGreek

 

•    Take the flour add methi leaves and mix all the ingredients in it and kneed it well and leave it for 15 minutes.

Dough

•    Now your dough is ready for prathas.
• Now make equal sized balls from dough and roll the balls into round shaped chapati with a rolling pin.

Heat a tawa and and put the rolled out parathas on it and cook for a minute.

When bubbles start appearing, apply a little oil and flip it over to the other side. Let the other side also get cooked.

Fry the Paranths from both side

• Serve it with, curd,or pickle or  any side dish of your choice

Note - This measurement  is for 5-6 parathas.

Instant Bread Malpua

Ingredients

• 4 Bread 
• 1 tbsp malai or wipped cream(optional)
• 2tbsp oil(for fry the bread)

for syrup:

• 1 cup sugar
• saffron a pinch
• 1 cup water
• cardmom powder a pich

Method:

1. cut the bread slice in to  desired shape and fry the bread slice in meduim heat from both sides, utill it crispy and brown .
2. Remove from the oil with a slotted spoon and press them with another spoon to drain oil.
3. Now drop the Bread slices in to sugar syrup and flip with spoon utill both side coated.

4. After 30 seconds take out  the bread from sugar syrup and serve in the palte.
5  apply wipped cream on the top of the slice .decorate it


For Syrup:

1. mix sugar and water in the pan and boil on medium heat.
2. syrup should feel sliky in your finger.Take out  from the heat and   add cardamom powder,saffron.

Tips : if you don't want to fry  the bread in the oil then you can use  toaster
until it get crispy

ticklingpalates

Mullangi Parantha\Radish(Mooli) Parantha

For Stuffing :

 

• 2 Radish/ Mooli (bigger one)
•  4-5 Green chilly, finely chopped
• 1 tsp cumin seed, crushed
• 4 tsp finely chopped cilantro leaves
• asafoetida a pinch
• 1/2tsp salt
• ¼ red chili powder

For Dough:

• 2 cups Wheat flour
• Salt To taste
• Water As needed
• Oil for frying paranthas

Method:

1.Take wheat flour and salt. Add water and knead it for soft dough. Cover the dough  and keep it aside for 15 minutes.

2.Peel and grate the radish. Squeeze it ,and drain all the water.
3.Add salt, red chilli powder, green chillies, corainder leaves,asfoetida and mix it well.

4.Take some dough and roll into 2-3 inch , put 2/3tsp of stuffing .

5.Now cover all the side and  Roll again softly into a thick, round parantha.
6.Heat a tawa ( griddle),Put some oil over the paratha on both sides untill it turn in to  crispy and brown.

7.serve the mooli paratha hot with raita or curry.

Lentils Soft Parantha

This Parantha is a good source of protein specially for kids who do not like lentils for some reason when we cooked. so we can use left over lentils like this way and there is a way around to give them protien in their body. Please find below details

Ingredients:

• 1 cup wheat flour
• 1/2 cup yellow moong Daal(or any cooked lentils)
• Water (if needed)
• Salt (liitle bit bcoz in  Daal curry we already have salt)
• oil  (vegetable oil)

Method:

1.mix cooked daal(lentils) with floor and kneed it well tightly

 2. Take some portion of dough and roll it in to the round shape.

 3 Heat the tawa ( griddle), put the daal's paratha and cook on both sides by adding some oil(vegetable  oil) 

 4.Serve hot  daal paratha with curry ,yogurt or any pickle.

Tips: To make the paratnha very soft no need to mix any water in flour .if u want then u can add little water according to convience.
I used here leftover lentils .
 
Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen