Easy Food Smith

Posts Tagged / Dairy

MEETHA DALIYA / मीठा दलिया (Pepped up Broken Wheat Porridge)

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(I am going to disappear from the blog for a few weeks but I shall be active on my Instagram account)

This is a re-post of my previous post on broken wheat porridge that I had uploaded during my very first year of blogging and it happens to be one of the very initial posts. Daliya or broken wheat is very popular ingredient in Punjab. It is served in both savory and sweet forms. The savory one is served as a khichdi for lunch or dinner along with a variety of chutneys, pickles, drizzle of ghee and crisp cracking poppadum. While, the sweet one is usually consumed as a porridge for breakfast. At my mum’s house it was mostly served hot with no toppings of any sort. Perhaps a few chopped almonds were added but nothing more than that. I prefer having it cold or at least at room temperature garnished with fruits and nuts and a drizzle of honey. Makes it way better than plain porridge and not to forget prettier and healthier too! The best thing about this porridge is that you can make it the previous night and in the morning, if you find the consistency getting too thick, add a few teaspoons of milk and you are good to go. The consistency should be almost similar to oats porridge although the thickness is more of a personal choice. This porridge is a nice break from the regular oats porridge and I have found that most children like it better than eating oats.

The humble porridge taking on a different avatar for Hopscotch, the online store selling baby and kids brands from around the world, but not in the traditional sense. Every day, the store launches new limited-time boutiques. Members receive a daily email revealing the latest boutiques. You can find more details here. Hopscotch has introduced a new feature at their Facebook & Instagram account where along with their merchandise, they also share recipes for their readers and patrons every month provided by yours truly. So keeping this post short, I will lead you straight to the recipe

½ cup broken wheat or daliya/ dalia (I used the smaller grains)

2 cups water

350 ml milk

1 tsp fennel seeds

Sugar to taste OR drizzle with honey

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For Topping:

Apples

Papaya

Banana

Mango

Strawberries

Nuts of your choice

Seeds of your choice

Dried Cranberries, etc

In a pan, roast the broken wheat till it becomes golden brown.

Add water and fennel seeds to it and cook till it softens. Add milk and let the contents come to a boil. Simmer on medium low flame till milk and broken wheat are well assimilated and start to thicken just a little bit.

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Switch off the heat. Stir in the sugar. Allow the contents to cool or serve warm with fruits of your choice. If you intend to have the porridge with fruits, ensure that it is not hot, else one, they will taste horrible and two, they will release water and turn mushy.

Note: I have never cooked broken wheat in an open pan. Rather to hasten the process of cooking, I have always used a pressure cooker. Cook till the broken wheat has turned soft. If you use a pressure cooker, ensure that you cook it on the lowest possible heat.

Note: I like the porridge slightly thick so I cook it for a little more duration than normal along with milk. Also, I love to load it with fruits and nuts.

Note: You can prepare and refrigerate the porridge a day before and serve it cold the next morning.

Note: For some extra flavor feel free to add a pinch of cinnamon powder or cardamom powder.

Note: Feel free to chop the fruits and mix them into the daliya. I have displayed them garnished over the daliya for aesthetic purpose only.

Serves – 4

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For more of such healthy recipes, click the links below.

Recipe Index

Note: I have been reimbursed in no way by Hopscotch for this post.

Thanks for visiting and see you soon again

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SAFED MAANS / सफेद मांस (Chicken in Aromatic White Curry)

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Here is the last installment of the Holi recipes that I had promised to upload this year. After two sweet posts for Holi here is a savory dish especially for the non vegetarians. Consuming non vegetarian food is not a norm on most Hindu festivals. The practice rather edges towards the other end of the spectrum with devotees preferring to fast till most of the day. Though practices vary from community to community but in general non vegetarian food is usually not consumed on most Hindu festivals. There are exceptions though in West Bengal where certain communities indulge in consuming non vegetarian food during the period of Navratra when most Hindus avoid eating even onion, garlic and traditional grains. The festival of Holi is an exception. Many people feast on this festival and having lamb or goat meat is actually a must for them. In my Mum’s house we never cooked or consumed non vegetarian food on any festival but in my in-law’s house Holi without Bhuna Gosht or Roasted Lamb curry is unthinkable. Well, that recipe is for sometime later. For today, it is safed maans. Safed is Hindi word for white and maans means flesh in Hindi. Although Safed Maans is supposed to be a lamb curry but I have swapped it with chicken. This mellow yet flavorful curry is a Rajasthani delicacy and is the antithesis of Laal Maans which is the fiery red curry.

This may not be the authentic safed maans recipe but close to the one. The authentic curry apparently does not use onions but only ginger garlic paste. Also, typical in this curry is the use of mava or khoya which is thickened solidified milk which gives it a sweetness. We may not be huge fans of spicy hot curries but neither can our palates appreciate a sweet curry – veg or non veg. So I have tweaked the recipe to suit our taste. I have used milk instead of heavy duty khoya and I have added onions along with plenty whole green chillies and red chillies. Both are not over powering in any way; the red ones give the dish a nice smoky heat and the green ones add a fresh grassy sort of heat besides of course the crushed white peppercorns. Along with the whole spices, these different chilli / peppers give the dish a complex kind of heat and taste that is beautifully balanced by desiccated coconut, almonds and melon seeds. You can use cashew nuts if you want to make the curry richer. One request to any one who intends to try this curry…please don’t be intimidated by the list of ingredients. The list may look long but the curry is easy and I say this not because I make curries day in day out but because I myself don’t believe in making curries that take too much effort. 😉

500 grams Chicken, skinless and on bones (curry cuts)

3 tbsp Yogurt

1 tsp Ginger paste

1 tsp Garlic paste

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1 tbsp Oil

1 tbsp Ghee

5 Whole dried Red Chillies

5 Cloves (Laung)

6 Green Cardamom (Hari Elaichi)

2 small Bay leaves (Tej Patta)

½ inch Cinnamon stick (Dal Chini) {mine has a very strong flavour so this much sufficed}

1 Medium sized / ½ C approximately, sliced Onions

5 Green Chilies, split in halves

2 tbsp Desiccated Coconut

6 – 8 Almonds, soaked in water overnight

1½  –  2 tsp Melon seeds

1/3 C Milk

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¾ tsp Crushed White Pepper Corns

½ tsp Dried Fenugreek powder (Kasoori Methi)

½ tsp Roasted Cumin Powder (Bhuna Jeera)

¼ tsp Green Cardamom Powder

Salt to taste

¼ C Water

Clean and pat dry the chicken. Mix together the yogurt and ginger garlic paste. In a mixing bowl, add the yogurt marinade to the chicken and mix well. Cover with a cling wrap and refrigerate for at least 2 hours or preferably overnight.

Soak the almonds overnight in enough water. Remove skins. Using the milk, make a paste with desiccated coconut, skinned almonds and melon seeds. Set aside.

In a cooking pot, add the ghee and cooking oil. When the oil becomes slightly hot, add in the cinnamon stick, cloves, green cardamoms, black cardamom and bay leaf. Cook while stirring till the spices become aromatic. (a few seconds). Add the sliced onions and fry till the onions turn just golden. Add chicken and fry on high flame, stirring all the while, for 2 – 3 minutes. Stir in the paste and cook for 2 minutes on medium flame. Add in the salt, green chillies, crushed pepper corns, cumin powder and green cardamom powder. Add water, stir the chicken, cover and cook on low heat stirring once in a while. When the chicken is almost done, add the dried fenugreek powder. Taste the chicken and adjust the seasoning.

Remove from fire and transfer to the serving pot. Garnish with fresh green cilantro. Serve hot with flatbread of your choice or with rice.

Serves : 3

Note: The curry tasted even better the next day. Add a few tablespoons of water to reheat if it gets thickened.

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SOME MORE DISHES TO FEAST ON HOLI

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1. Mava & Nuts Pop Tarts – gujiya in a new avatar

2. Dahi Bhalle/ Dahi Vada – lentil dumplings in spiced yogurt (GF)

with mint chutney and sweet tamarind chutney

3. Suji Halwa – Decadent Semolina Pudding

4. Low fat Coconut Laddu – Coconut Indian confection (GF)

5. Dal Makhani – Creamy Butter Lentil Stew (GF)

6. Badam Besan Laddu – Chickpea flour Confection (GF)

7. Kesar Thandai Cookies – Indian Spiced Cookies

8. Achari Paneer Tikka – Pickle-spice Cottage Cheese Tikka (GF)

9.  Chhole Kulche – Oil free Chick Pea Curry (GF)

w/ Onion stuffed skillet Flatbread

Thanks for visiting and see you soon again

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MAVA & NUTS POP TARTS / मावा गुझिया (Solidified Milk & Nuts Pop Tarts)

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As I had mentioned in a previous post, this month I shall try and upload a couple of posts dedicated to Holi. The first one being the Kesar Thandai Cookies (Spicy Shortbread Cookies), this Holi post is especially for Hopscotch. Hopscotch is an online store, which sells baby and kids brands from around the world, but not in the traditional sense. Every day, the store launches new limited-time boutiques. Members receive a daily email revealing the latest boutiques. You can find more details here. Hopscotch has introduced a new feature at their Facebook & Instagram account where along with their merchandise. They also share recipes for kids every month provided by yours truly.

Although I am not fond of playing with colors on Holi but I love to feast on the Holi spread that my mum-in-law makes each year on this festival of colors. There are certain dishes that are made only on this festival and we eagerly look forward to this festival each year to gorge on all the goodies –gujiya, dahi bhalle, thandai, bhuna gosht or roasted lamb curry that is served with pua (not malpua). That is a typical Bihari feast for Holi – rich, greasy and gratifying. In fact Holi without gujiya is unthinkable. You will unfailingly find a gujiya post on almost every Indian bloggers portal. As for me, well, after much procrastination I am finally uploading a post on gujiya but not the typical way that it is served which is half moon shaped, crimped and deep fried. I have instead tried to turn them chic by transforming them into pop tarts. Here’s three reasons why – first and the foremost reason is that I have never made gujiya before (although I have seen my mil making it umpteen numbers of times) and I find it too tedious a job to roll the dough in discs, crimp/ pleat the edges with hands and them fry them in batches. Second major reason was, as I just said, hours of sitting by the stove to gently fry the gujiyas to golden perfection is asking too much from me. And third reason doesn’t really qualify to be a reason but which anyway led to a fusion kind of dessert that screams of ‘pick me up!’

Similar to empanadas, gujiya is deep fried pastry filled with a variety of fillings that can vary from semolina to khoya to only dried fruits or coconut and khoya (thickened solidified milk). The permutation combinations are a matter of choice. Aromatics such as cardamom and nutmeg are added to the filling. The pastry or the outer layer is meant to be crispy yet flaky in its texture. Although, it is native to Rajasthan, it is popular in different regions of India and each region has rechristened it with a different name – karanji, pedakiya or padaukiya, ghughra, karjikayi.  Here, I have tried to give gujiya a makeover by turning it into Gujiya Pop Tarts. They are baked and instead of giving them a customary dip in the sugar syrup to heavily glaze them, I have brushed them with saffron sugar syrup to just glaze them on one side. They are yummilicious with crisp flaky shell and scrumptious filling of khoya. Irresistible for sure; try them to believe them. I have this obsession with saffron and I couldn’t resist adding some to the pastry dough and a little to the syrup. Feel free to skip it from the dough if you wish to and add cardamom powder instead to the syrup.

Dough

2 C APF (Maida)

1½ tbsp Semolina (Suji)

1½ tbsp Sugar

A pinch baking soda

5 tbsp Ghee

1/3 C Water

¼ tsp Saffron (optional)

1 tbsp Milk (to soak saffron)

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Filling

300grams Khoya / Mawa (should be available at Indian stores)

3 tbsp Desiccated Coconut

2 tbsp finely chopped Almonds

2 tbsp finely chopped Pistachio

1/3 C Sugar

1 Egg, beaten OR a few table spoons of Milk (optional)

Flaked almonds for garnish/ decoration (optional)

For Sugar Glaze

¼ C Sugar

¼ C Water

A pinch of Saffron

METHOD:

If using saffron, crush and soak it in warm milk (to add to the dough later). Set aside.

For filling:

Crumble or grate the khoya. In a thick bottom pan add the khoya and roast it on low flame till it changes colour to light brown (approximately 25 minutes or so). Add desiccated coconut and roast further for 2 minutes. Add nuts. Remove from the heat. When the roasted khoya is still warm, add sugar and mix it well. Set aside. (It took me approximately 25 – 30 minutes to bring the khoya to the desired color. Be careful towards the end of the roasting process so that the khoya does not turn too dry. It should be moist yet a little brownish in colour)

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For dough:

While you wait for the khoya to cool, make the dough. In a mixing bowl, whisk together APF, semolina, sugar and baking soda. Add the ghee and start rubbing the flour mix with the tip of your fingers. Add water gradually and as much as required to make medium soft dough. Knead the dough for 2 minutes. Divide the dough in two parts and make two neat balls. Set aside for half an hour covered with a moist cloth so that the dough does not dry out.

Making the pop tarts

Preheat the oven at 180 degrees C. Thinly roll one ball and use a cookie cutter to cut out dough in the desired shape – preferably round, square or rectangular. In case you don’t have a cookie cutter, roll the dough in rectangle shape of size 9 by 12 inches.  Trim the edges. Cut it length wise to have approximately two and half inch wide strips. Cut these further to have the size you desire. 3’ by 2.5’ should be fine.

Line two cookie sheets with parchment paper. Place each cut out cookie on the baking sheet at an inch distance. Scoop one heaped teaspoon of cooled mawa filling in the centre of each cookie cut out and cover with another layer of cookies dough cut out.
Seal the sides all around by pressing the edges with a fork. Repeat this process till all the dough is used and filled. Brush the top of the pop tarts / gujiya with beaten egg or milk to and sprinkle flaked almonds. Bake in the oven for approximately 15 minutes or till it begins to just turn golden brown. Remove from the oven over to the wire rack.

Meanwhile, quickly make the syrup by boiling together the sugar and water for one and a half minute along with the saffron. Keep it aside. While the pop tarts are still warm, brush them with the saffron sugar syrup. Once the pop tarts are completely cool and the syrup has nicely glazed them, store them in an air tight container.

Note: You may not need to add all 1/3rd cup of water mentioned in the ingredients. Add the water gradually till you have a medium soft dough.

Note: Basting the pastry with egg or milk is purely optional. However, I recommend doing that coz it gives a nice golden color to the pastry.

Note: Adding saffron to the dough is also optional. But using it really took the taste of the pop tarts to another level.

Yield: 20 pop tarts

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Some more fusion recipes:

Kesar Thandai Cookies (Eggless Spicy Shortbread Cookies)

Makhadi Halwa (Caramel Semolina Pudding)

Vanilla Pannacotta w/ Gulab Jamuns

Nuts & Nutella Samosa

Note: I have been reimbursed in no way by Hopscotch for this post.

Thanks for visiting and see you soon again

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