Healthy Savory Semolina Muffin

Savory Semolina Muffins are super easy to make. Loaded with the loads of vegetables, these make a great make ahead breakfast option or perfect for a tea time snack and guess what they are eggfree / eggless. Very easy for quick munching option. Enjoy rainy weather with hot cup of filter coffee and savory rava muffins. 

I keep my recipes egg free and same is the case with my eggless savoury muffins.👩‍🍳💕

#thebakingroombyshatakchhi

Ingredients:

1/2 cup Grated Carrot

1/4 cup Peas

1/4 cup Chopped Capsicum

1 cup Roasted Semolina

1/2 cup Fresh curd

1/2 cup Water (120ml)

2 tsp Salt

1 tsp Chili Flakes

1 tsp baking powder

1 tsp Pizza Seasoning

2 tbs Oil

Grated Cheese Optional

Procedure:

•In a mixing bowl, add water, yogurt/curd and whisk it well.

•Add semolina, Oil and all the chopped vegetables.

•Prepare a smooth batter.

•Batter will be runny. Let the batter rest for 10 minutes. During this time semolina will soak the moisture and become soft.

•Meanwhile keep the oven for preheating at 180 °C.

•Stir the batter. Add salt, chilli flakes, Pizza seasoning and baking soda to the batter. Mix everything well.

•If you feel the batter is too thick, you can add 2 tablespoons of milk.

•Arrange muffin liners in a tray and fill each upto 2/3.

•Sprinkle some grated cheese on top.(optional) 

•Without cheese taste of muffins also gud. 

•Bakes these muffins in a preheated oven at 180 °C for 25 minutes.

•Once baked, take out the muffins from oven and let them cool completely on wire rack. 

•Savoury semolina muffins are ready serve with filter coffee. 

Happy Baking❤

Love

Shatakchhi

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stuffed karela recipe | bharwa karela recipe

 I have used a tender and small-sized bitter gourd which is perfect for stuffing and with serving size. but this is not mandatory .Stuff the karela with the dry spice powder mix with a spoon or with your hands. Stuff well and tighten the stuffed, fry on a low flame so that if in any case, the masala falls into the oil, they don’t burn.Stuffed karela makes a great side dish to any meal. Karela have many health benefits including a home remedy for diabetic.I love eating karela in different-different way and stuffed one is my most fav. 

Ingredients:

5-8 small karela / bitter gourd

1 tbsp salt

2 tbsp coriander seeds

1 tsp cumin / jeera

1 tsp fennel / saunf

¼ tsp fenugreek / methi

¼ tsp turmeric

2 tbsp aamchur / dry mango powder

1 tsp  kashmiri red chilli powder

3 tsp oil

pinch hing / asafoetida

1 onion, finely chopped

1 tsp ginger garlic paste

1 tsp salt

Procedure:

•firstly, heat oil and saute 1 onion and saute well.

•also, add 1 tsp ginger garlic paste and saute well.

•add in scraped skin and seeds and saute well until it is cooked completely.

•now add prepared masala powder and 1 tsp salt.

•saute until the spices turn aromatic.

•add in 2 tbsp water and mix until the stuffing turns moist.

•clean off the karela completely, and stuff the prepared stuffing into it.

•tie the karela with a piece of thread or use floss to prevent stuffing from coming oit while frying.

•heat 2 tbsp oil and add pinch hing.

•add in stuffed karela and roast for 5 minutes.

•cover and simmer for 20 minutes stirring occasionally.

•cook until the karela is cooked completely without burning.

•finally, enjoy bharwa karela with hot steamed rice or roti.

Happy cooking👨‍🍳

Love 

Shatakchhi

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Veg momos recipe

Simple and healthy snack recipe inherited from the traditional nepali cuisine. basically, it is plain flour based dumplings steamed with cabbage, carrot and spring onion stuffing. it has become a popular street food in india and is typically served with a red coloured spicy chutney. 👩‍🍳💕🌼

I had to serve them with a spicy sauce. I chose to serve the veg momos with schezwan sauce. I don’t like spicy filling for the momos. I keep the vegetable filling balanced in taste and lightly spiced, so that it accompanies the spicy and hot sauce very well. I love chicken momos also, obviously, I am not an expert in shaping them. But I have tried👩‍🍳

Ingredients:

FOR DOUGH:

1½ cup maida / plain flour

½ tsp salt

water for kneading

oil for greasing

FOR STUFFING:

3 tsp oil

3 clove garlic, finely chopped

1 inch ginger, finely chopped

2 chilli, finely chopped

4 tbsp spring onion

1 cup carrot, grated

2 cup cabbage, shredded

½ tsp pepper, crushed

½ tsp salt

Procedure:

•firstly, prepare stuffing by heating 3 tsp oil and saute 3 clove garlic, 1 inch ginger and 2 chilli.

•also, add 2 tbsp spring onion and saute on high flame.

•further, add 1 cup carrot and 2 cup cabbage. stir fry on high flame.

•now add ½ tsp pepper and ½ tsp salt.

•additionally, 2 tbsp spring onion and stuffing mixture is ready.

•further, pinch a small ball sized momos dough and flatten.

•now dust with some maida and start to roll using a rolling pin.

•roll to almost medium thin circle. around 4 – 5 inch in diameter. make sure you roll from sides and keep the centre slightly thick.

•now place a heaped tbsp of prepared stuffing in the centre.

•start pleating the edges slowly and gather everything.

•press in middle and seal the momos forming a bundle.

•heat a steamer and arrange the momos in the tray without touching each other.

•furthermore, steam momos for 10-12 minutes or till shiny sheen appears over it.

•finally, veg momos recipe is ready to enjoy with momos chutney.

Happy cooking 👨‍🍳

Love 

Shatakchhi



Sabudana Bonda Recipe/ Sago Bonda

This is an interesting recipe of bonda or vadas made with sabudana .I was inspired by this recipe from @Rujuta Diwekar mam ❤Now this sabudana bonda recipe has become a keeper recipe.You just need to soak sabudana in curd for some hours and then add spices+herbs and some boiled potatoes(optional) fry. You can even use the appe chatti or paniyaram pan to make these bondas.These crisp, light and spongy sabudana bonda make for a good evening snack. You can serve them with coconut chutney or red chutney. ❤👩‍🍳

Ingredients:

• 1/2cup curd 
• ¼ cup water
• ½ cup sabudana 
• 1 boiled mashed potatoes ( optional)
• 3 tablespoons rice flour
• ¼ cup finely chopped onions
• 1 green chili (chopped)
• ½ teaspoon finely chopped ginger or ½ inch ginger (finely chopped)
• 5 to 6 curry leaves (chopped)
• 2 tablespoons chopped coriander leaves
• ½ teaspoon cumin seeds (jeera)
• ¼ teaspoon sugar
• salt as required
• oil as required for deep frying

Procedure:

In a bowl take ¼ cup water and ¾ cup fresh curd. Use curd which is thick and not curd having a lot of whey or watery curd.

•Take ½ cup sabudana in a strainer. Then rinse the sabudana pearls with fresh water once or twice. Drain the water very well.
•Now add these rinsed sabudana pearls in the curd.
•Mix very well. Cover and keep aside for 2 hours at room temperature. You can even keep overnight .
•The next day sabudana will absorb all the water from the curd and soften.

•Now add 3 tablespoons rice flour. mix very well.Then add ¼ cup finely chopped onions, 1 green chili (chopped), ½ teaspoon finely chopped ginger, 5 to 6 curry leaves (chopped) , mashed potatoes and 2 tablespoons chopped coriander leaves.Add ½ teaspoon cumin seeds and ¼ teaspoon sugar. Also add salt as per taste. mix very well.

•Heat oil in a kadai or pan. Let the oil in the kadai become medium hot.
With your fingers make round shaped sabudana bonda.
•Carefully add them in the medium hot oil. Do not over crowd the kadai.  Let them get fried first. They need to become light golden and crisp first and then you can turn them over with the slotted spoon.

•Fry the remaining bonda in the same way.
Serve sabudana bonda hot or warm with coconut chutney or mint chutney or tomato ketchup.

Happy sunday❤

Love 

Shatakchhi

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Coconut Cookies | Coconut Biscuits | Eggless Coconut Cookie

Are you craving for some warm, delicious cookies? Then these light, crispy, and full of flavor Eggless coconut cookies are sure to hit the spot.For coconut based cookie is simple and easy to make as it is made with basic ingredients available in every kitchen. it can be ideal sweet and savoury evening snack and can be relished with cup of tea or coffee,  i have used wheat flour to make it a healthy biscuit recipe. but from a taste wise, it tastes great when made with plain flour or maida atta. secondly, i have baked these cookies in  oven at 180 degree celcius for 15 minutes the recipe . ❤👩‍🍳

Ingredients:

• ½ cup 110 grams butter, softened
• ½ cup 110 grams sugar
• 1 cup 160 grams wheat flour / atta
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup desiccated coconut
• 3 tbsp milk
• 1 tsp vanilla extract

Procedure:

• firstly, in a large mixing bowl take ½ cup butter and ½ cup sugar.
• beat for 2 minutes or until the mixture turns creamy.
• now sieve 1 cup wheat flour, ½ tsp baking powder, ¼ tsp baking soda and ¼ tsp salt.
• add 1 cup desiccated coconut.
• beat and combine the flour with butter mixture.
• furthermore, add 3 tbsp milk and 1 tsp vanilla extract.continue to beat and mix until the mixture is combined well.
• cookie dough is ready, cover and refrigerate for 30 minutes.
• pinch a ball sized dough and flatten slightly.
• place the cookie dough over the plate giving good space in between.
• now cover and cook on medium flame for 15 minutes. you can alternatively, preheat and bake at 180 degree celsius for 15 minutes.
• finally, store the coconut cookies in an airtight container. 

Happy baking ❤👩‍🍳

Love 

Shatakchhi 

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Soya Keema Rolls-Soya Keema Wrap Recipe

These soya nugget rolls remain soft until lunch time. It goes well with a simple green chutney or tomato ketchup. Today we will learn how to make soya kheema rolls/wraps...

Today our lunch soya keema rolls with soya kebab and Rooh Afza lassi❤👩‍🍳 I am going to share step by step process with pics....... 

Ingredients:

1 cup soya granules

1 cup green peas

3 small onions finely chopped

Chopped veggies(cabbage, capsicum   beans carrot) 1small cup finely chopped 

3 tomatoes finely chopped

3 green chillies finely chopped

1 big piece of ginger

4 garlic chopped

1/4 tsp haldi

Soya sauce 1/ 2tsp

Chilli sauce 1/2 tsp 

Tomatoe ketchup 

1/4 tsp red chilli powder

1/2 tsp kitchen king masala

as needed Coriander leaves chopped

to taste Salt. 

Chopped cabbage chopped capsicum and chopped vinegar onions for roll filling. 

Procedure:

•Boil a cup of soya granules in 3 cups of water for 10 mts and than drain ban out the water using a strainer.

•While draining out there water, wash the granules with water.

• To make keema masala. Heat oil in a pan, add rai seeds and let them splutter for a few seconds.

 •Add the  onions and saute the onions well.

•Add the ginger, garlic and green chilli and saute them for few minutes.

•Add the chopped tomatoes,onion green peas, beans, carrot salt and red chilli powder, kitchen king masala ,pinch of haldi powder, soya sauce tomato ketchup, chilli sauce according to your taste and mix all the ingredients well and let it cool until the tomatoes are soft.

•Add the soya granules and give it a good nmix.Cover it with a lid and let it simmer.

•Open the lid and let it dry out fir a few minutes. The keema masala is ready.

•To make the rolls. Take a tortilla brush a layer of coriander mint chutney over it.

•Add the thinly sliced onions, chaat masala and the keema to the roti.

•Fold the tortilla on the side and then make a roll.

• Add the rolls to the hot pan and let it cool, brush the side of the roll on top with butter and flip it over and let it cook.

Happy cooking👨‍🍳 ❤

Love

Shatakchhi

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Rasgulla Recipe / How To Make Spong Rasgulla

Rasgulla is a famous Bengali sweet. Round balls are made from the kneaded chenna which are then cooked in sugar syrup in a pan or pot. some cardamom powder . Spongy rasgulla should be spongy and soft. Making rasgulla was little tricky do not apply pressure while kneading it as it must hold together. lastly, the balls prepared must not have any cracks in it. try to knead the single balls so that it holds together and forms crack free balls. otherwise, it may burst out while boiling in sugar syrup. 

Ingredients:

1 litre milk, full cream

2 lemon juice

1 cup sugar

4cup water

3 pod cardamom

Procedure:

firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.

once the milk comes to a boil switch off the flame , pour 2 tbsp lemon juice and stir well. 

stir until the milk curdles . 

•drain the curdled milk over a cloth-lined over a colander. squeeze off the water completely. 

rinse off the curdled milk with fresh water to remove sourness from lemon juice.

squeeze off the water completely. 

hang for 1 hour  in cotton cloth making sure the water is drained completely. 

after 1 hour, start to mash the paneer for 5 minutes.

mash the paneer till it turns out smooth 

now prepare small ball sized 

in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.

stir and dissolve the sugar completely.

now boil the water for 5 minutes.

drop in rolled paneer balls one by one into boiling sugar water.

cover and boil for 10 minutes or until rasgulla doubles in size.

once cooled completely, take into a serving bowl and pour in leftover sugar water.

finally, enjoy rasgulla chilled or as it is.

Happy cooking

Love 

Shatakchhi

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