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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MATAR MAKAI UPMA / PEAS & CORN UPMA

MATAR MAKAI UPAMA / PEAS & CORN UPAMA

INGREDIENTS

Matar / Fresh peas parboiled	¼ cup
Corn kernels parboiled	¼ cup
Urad dal	2 tbsp
Chana dal	2 tbsp
Tomato	1 no
Rawa / semolina	1 cup
Whole dry red chillies	2 nos
Green chillies	2 nos
Curry leaves	1 sprig
Oil	3 – 4 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Salt	T.T.
Fresh coconut scraped	2 tbsp
Coriander leaves chopped	2 tbsp
Hot water	2 ¼ cup

METHOD:

1.       Heat oil, add in rai, heeng, and when it crackles add curry leaves, green chillies and broken red chillies.

2.       Stir around and add in the chana dal and urad dal. Sauté till it turns pink.

3.       Now tip in the tomatoes and cook till they go a little soft.

4.       Add in the corn and peas and stir for around a min.

5.       When the excess moisture evaporates add in the rawa and salt. Mix well.

6.       Stir and allow the rawa to roast a little.

7.       Now reduce the flame and add in the hot water.

8.       Keep on stirring till almost all the moisture is absorbed and the rawa swells up.

9.       At this point I like to drizzle in ½ tbsp of pure ghee, but it is optional really. Its just that I like the ghee flavour. Mix it in.

10.   Cover and give it one steam. Switch off the flame and allow the upma to rest covered for 5 min.

11.   Serve hot garnished with scraped coconut and chopped coriander leaves.

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AWLA, OLYA HALDICHE LONCHE / GOOSEBERRY, TURMERIC ROOT PICKLE / आवळा, ओल्य हळदीच लोणच

AWLA, OLYA HALDICHE LONCHE / GOOSEBERRY, TURMERIC ROOT PICKLE / आवळा, ओल्य हळदीच लोणच

INGREDIENTS:-

Awla / Imdian gooseberry (grated) - 250 gms

Oli Halad /  turmeric root (peel and grate) - 100 gms

Ginger (grated) - 2 tbsp

Mango pickle masala - 4 to 5 tbsp

Salt - 1 tbsp

Oil - 1/2 cup

Rai / mustard seeds - 1 tsp

Red chilli pdr - 1 tsp

Heeng / asafoetida - 1/2 tsp

METHOD:-

1. Mix together the gratef awla, oli halad and ginger.

2. To it add the salt and mango pickle masala and mix. I used Bedekar's.

3. Heat oil till it starts to smoke. Add the mustard seeds and allow to crackle. Switch off the flame and allow it to cool a little. 

4. When it cools a little add in the heeng, and chilli pdr. If you add it while the oil is very hot then they both tend to burn a little and turn bitter.

5. Completly allow the oil to cool then pour it over the grated mixture.

6. Mix well and fill the pickle in disinfected glass jars. Secure with tight fitting lids. Refrigerate and use as required. 

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