NARALI BHAAT / SWEET COCONUT RICE (TYPE 2)

NARALI BHAAT / SWEET COCONUT RICE 

Ingredents :-

Kolam Rice - 1 1/2 cup

Ghee / clarified butter - 5 to 6 tbsp

Badam / Almonds (roughly chopped) - 10 to 12 nos

Kaju / Cashewnuts (broken in pieces) - 10 to 12 nos

Elaichi / cardamom - 2 to 3 nos

Lavang / cloves - 5 to 6 nos

Salt a pinch

Gul / jaggery - 1 cup

Sugar - 1/2 cup

Fresh coconut Scraped - 1 1/2 cup

Jaiphal / nutmeg pdr - 1/2 tsp

Method :-

1. Wash the rice and soak in water for 1 hour. Drain completly.

2. Heat ghee in a thick bottomed pan. Fry the dry fruits and remove when lightly brown in colour. 

3. In the same ghee, add the elaichi and lavang. When it starts to sizzle add in the rice.

4. Fry the rice well and pour in 4 cups boiling hot water. Add in salt and mix.

5. Cover and simmer, allow the rice to cook till almost 90 %  cooked.

6. Add in the jaggery and sugar and mix it into the rice. Keep mixing till the sugar is dissolved well and moisture is absorbed in the rice.

7. Switch off flame, add in the coconut, fried almonds and cashewnuts. Also add in the jaiphal pdr and mix well. 

8. Cover and leave it covered for 10 - 15 min before serving. Garnish with more dry fruits. 

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KAJU CHI BHAJI / KAJU MASALA

KAJU CHI BHAJI / KAJU MASALA

Ingredients :-

Ole kaju / Tender cashewnuts (peeled) - 1 cup

Jeera /  cumin seeds - 1 tsp

Onions large (chopped) - 2 nos

Garlic cloves - 8 to 10 nos

Ginger piece - 1 inch

Sukha Khopra / dry coconut (grated) - 1/2 cup

Haldi - 1/4 tsp

Salt - T.T.

Red chilli pdr - 1/2 tsp

Dhania pdr / Coriander pdr - 1 tsp

Garam masala pdr - 1/2 tsp

Oil - 2 - 3 tbsp

Coriander leaves chopped - 2 tbsp

Tomatoes - 2 nos

Fresh scraped coconut OR dessicated coconut - 4 to 5 tbsp

Method :-

1. Put the tender cashews in warm water to ease the peeling and peel the cashews out of their skin. In case tender cashews are not available you can soak regular cashewnuts in hot water for 10 - 15 min and use.

2. Heat oil, add in jeera. When it crackles add in the roughly chopped onion, ginger, garlic.

3. Saute till it browns well.

4. Add in the grated roasted khopra and mix stir for a min. 

5. Add in haldi, chilli pdr, garam masala pdr, dhania pdr and fry the masalas. Add the coriander leaves and mix.

6. Allow this to cool, add little water if required and grind to a smooth paste.

7. Heat 2 tbsp oil, add this ground paste to the pan.

8. Saute and fry till oil starts to seperate.

9. Grind together the tomato and fresh or dessicated coconut.

10. Pour this paste into the pan. 

11. Fry till the tomato also gets cooked and the oil seperates.

12. Add in the dry masalas like haldi, chilli pdr, dhania pdr, garam masala pdr and salt.

13. Add in the kaju and mix well.

14. Pour in 1 - 1 1/2 cup hot water and bring to boil. Check for seasonings / masalas and add if required as per taste.

15. Serve hot with phulka / chapati / boiled rice.

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BUTTER CROISSANTS AND CHEESE CROISSANTS

Ingredients :-

Maida / refined flour 3 1/2 cups + approx. 1/2 cup for dusting

Water (warm) 1 cup

Milk (warm) 1/2 cup

Sugar 3 tbsp

Instant dry yeast 1 1/2 tsp

Refined oil 3 tbsp

Salt 1 tsp

Butter (soft) 150  - 200 gms

Method :-

DOUGH

1. Mix together water and milk in a bowl. Make sure that both together are warm to touch.

2. To it add sugar, oil and dry yeast. Mix all well and cover and keep for 10 min to allow the yeast to activate and bloom.

3. Whrn it turns foamy frothy and you can see bubbles forming it is ready.

4. To this yeast mix add in the refined flour (sifted) and salt.

5. Gently mix together and knead to form a soft dough.

6. Apply little oil on top and cover and allow it to rest and rise little (around 1 hour)

LAYERING

7. Remove dough onto a flat surface dusted with dry flour.

8. Knead and form into a long log. Cut into 10 - 12 small portions.

9. Tuck in all the edges and shape them into balls.

10. Roll out 1 ball into a thin circle. Place this circle onto a dry flour dusted plate to prevent from sticking. 

11. Apply a generous but thin layer of butter on it. Make sure you dont leave any gaps in it and apply butter till the edges. Be careful and gentle as to not tear the thin dough. Sprinkle a little dry flour over it.

12. Roll out another ball into a thin circle and gently place this over the butter applied circle. Make sure there are no air pockets.

13. Now repeat this process layering between thin dough circles and butter, stacking them all one on top of the other.

14. Cover with a cling film and refrigerate for atleast 2 hours.

15. Now gently remove the layered dough circles onto a dry flour dusted counter. Gently press with your palms to flatten it a little.

16. Use a rolling pin and roll out the dough gently till it is around 12 inche diameter.

17. Cut into 16 triangles. (Cut horizontally and vertically from the centre, then cut each portion in half lengthwise to get 16 portions)

18. Make a small notch / cut at the wider side for ease of rolling. Gently roll it to form a croissant shape.

19. Place them on a baking tray lined with baking paper. Keep gap in between to allow them to rise and spread little. Cover and keep for 10 min.

20. Gently brush with milk and bake at 180°C for 10 min and reduce temperature to 170°C for 5 min till it turns golden brown. Remove and cover for 5 min with a cloth before removing out of the tray.

21. For cheese croissants stuff little grated cheese inside while rolling and also on top after applying milk. Then bake as mentioned above.

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NACHNI BHAKRI / RAGI BHAKARI / FINGER MILLET FLAT BREAD

NACHANI BHAKARI

INGREDIENTS

Nachani flour / ragi flour / finger millet flour	2 cups + for dusting
Hot Water	As required

METHOD:

1.       In a large bowl take the flour.

2.       Make a well in the centre. Add water little at a time and knead to a soft smooth dough.

3.       Divide into large balls.

4.       Dust your work counter with the dry flour.

5.       Pat the dough ball with your hand to form a neat thin circle.

6.       Make sure it does not stick at the bottom.

7.       Heat a griddle.

8.       Carefully place the circle on the pan.

9.       Sprinkle a little water over it and spread it evenly over the surface.

10.   On a slow flame allow the top moistened surface of the bhakri to dry.

11.   When it does, flip it over and increase the flame.

12.   Allow the bottom side of the bhakri to brown a little.

13.   Now remove the bhakri from the griddle and place it on the direct flame.

14.   It will puff up. Turn around and cook the other side too in the flame.

15.   Serve the Nachani Bhakri with a spicy curry or gravy.

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