SAAMAI (LITTLE MILLET PORRIDGE) NOMBU KANJI

                           NOMBU KANJI

Ingredients:
Saamai-1 cup
Moong dal-1/4 cup
Onion-1 medium(thinly sliced)
Tomato-1 small (cut into medium cubes)
Green chillies-2
Ginger garlic paste-1 tsp full
Mint and coriander leaves-1 handful
Coconut milk-1/2 cup
Oil- 2 tsp
Salt- to taste
Lemon juice-2 tsp

For Tempering:
Cardamom-1
Cloves-2
Cinnamon-1 inch
Cumin seeds-1 tsp
Fenugreek seeds- 1 tsp

Method:

WASH AND SOAK MILLET AND DAL FOR 10-15 MINS.
          

1.In a pressure cooker,add oil and add all items under tempering.
2.Leave till nice aroma comes from it.
3.Now add ginger garlic paste,green chillies and saute well.
           

4.Add onion and tomato to it and cook well.

          

5.Add soaked millet and moong dal and saute.
         

6.Add 4 cups of water,mint,coriander leaves,lemon juice,salt and let it boil.
         
7.Now close the lid and cook for 1 whistle.
8.Open and add coconut milk and extra water to required thickness and let it boil.
         

9.Serve hot with vada,bajji.
          

Note:
1.Millet can be cooked in open vessel too.
2.The same recipe can be done with broken rice.
3.Make kanji to medium thickness.Not so watery or not too thick.

SUGAR CRISPS(AIR FRIED)

                            SUGAR CRISPS

Ingredients:
Maida/All purpose flour-2 cups
Oil-2 tsp(for mixing the dough)
Salt-2 tsp
Water-to make the dough.

Sugar mixture:
Sugar -1/2cup
Cardamom powder-1/2 tsp
(Grind the sugar with cardamom or cardamom powder and keep it ready before frying the crisps.)

Method:
1.In a bowl,add maida,oil and salt and blend.
2.Sprinkle water little by little and make a thick dough.
3.Let it rest for 15 mins.


4.Make small balls with the dough.
5.Roll it as thin as possible.
          

                       

6.Cut into squares and make different shapes.
              

                       

          

                           

7.Pre-heat the air fryer at 350°F for 10 mins and place them and fry for 10 -15 mins till golden brown or until done.
             


           

8.Remove and mix with powdered sugar
mixture.
(Sugar coats well,when the crisps are hot).
         
              

                       
9.Sugar crisps are ready.
                     


OIL FRYING:
1.Add the prepared dough shapes in hot oil and fry for 2-3 mins or until crispy.
2.Dust with sugar mixture at once when removed from the oil.
(Sugar coats well,when the crisps are hot).

SPICY VERSION:
1.Add salt and pepper to the hot crisps.
2.Spray little oil for the salt and pepper to coat well.
             

SAMOSA SHEETS/SPRING ROLL SHEETS

                         SAMOSA SHEETS

  

Ingredients:
Maida-2 cups
Oil-3-4 tbsp.(for mixing the dough)
Oil-1/4 cup (for spreading on each layer)
Salt-to taste
Water - to make the dough

Method:
1.In a bowl, add maida,2 tsp of oil and salt and mix well.
2.Sprinkle water little by little and make a thick dough.

           

3.The dough should not be too soft or too hard.
4.Let it rest for 15 mins.

          

5.Make small balls and set aside.
6.Take a dough ball and start making thick flattened round shapes.

   

7.Spread oil all over and sprinkle dry flour.
8.Make another flattened poori shapes and place over them.



9.Spread oil and sprinkle dry flour again.
10.Place another flattened dough over it and continue the same for 6 to 7 sets.



11.Start spreading the dough to a thin sheet.



12.Transfer this to a dosa tawa and cook in low heat for 30 seconds on each side.
13.You can notice,each sheets starting to seperate.

14.Remove from the tawa and place in a plate and start peeling each sheets carefully.



15.Arrange them one on top of the other and cut into 2 equal halves or cut the edges and make a square and then to rectangle shapes.

             

16.Samosa sheets are ready to be filled and fried.

      

WHIPPED CREAM

                        WHIPPED CREAM

Ingredients:
Whipping Cream(Heavy)-2 cups
Fine Powdered Sugar-1/3 cup
Pineapple/Vanilla essence- 2-3 drops


Method:

1.In a bowl,add the whipping cream and start beating in the egg beater in medium speed for 3mins.

2.Add the powdered sugar and essence and start beating again till it forms a peak.

3.Whipped cream is ready for icing.

          

4.Place the cake and sprinkle some sugar syrup all over.
5.Spread whipped cream all over the cake.
                         
           

                
10.Decorate with chocolate chips,sprinklers or any fruits.


Note:
1.Do not beat the whipped cream too much as it would turn to butter.
2.Maintain medium speed to avoid heating the cream and turning into butter(high speed causes heat to the cream).
3.Place the cream and the whipping bowl in the refrigerator till u start whipping the cream.
4.Maintain chillness to get a good texture of cream to make application easier.
5.Check now and then while beating the cream if you are a beginner.

SANDWICH BREAD

                                 BREAD 

Ingredients:
All purpose flour/Wheat flour/Bread flour-2 cups
Yeast-1 1/4 tsp
Water-1/2 cup for proofing yeast
Water -1/4 cup for mixing the dough.
Oil-2 tbsp
Salt-1/2 tsp
Sugar- 1 1/2 tbsp


Method:
Activating the yeast:

1.Heat the water and let it be warm.
(Not so hot,not so cold)May be around 105-110°F
2.Add the sugar and blend.
3.Add the yeast to it and stir and let it rest for 10 mins.
4.Now the yeast is activated.
(A thick frothy layer will be formed on top of the water)
If the frothy layer is not done,may be the water was too hot or cold or the yeast is not alive.

Preparing the dough:

5.In a wide bowl,add the flour and salt and mix well.
6.To this,add oil and blend.
7.Now pour in the activated yeast to the flour.
8.Start mixing from all sides to form a sticky dough.
9.Transfer the dough to a clean working surface and start kneading to get a soft texture.(you can dust dry flour to the surface if it's too sticky.But the dough has to be sticky to get a soft bread.)
10.It takes 10-15 mins to nicely stretch and knead the dough.
11.Put it back in the bowl and cover with the cling wrap or any damp cloth and let it rest for 2 hours.
12.Dough is now double in size.(first proofing is done).
13.Put them in a clean surface and press them flat to a square.
14.Start rolling the dough with your hand till the end and pinch the edges to seal.
15.Apply oil on sides of the bread pan and transfer the rolled dough and cover with a cling wrap.
16.Leave it for 1 hour for second proofing(rising).

      Pre-heat the oven @350°F for 10mins.

17.Bake in the oven for 40mins.
18.Once done,remove from the oven and apply melted butter or oil all over the bread.
19.Let it cool down completely.

20.Cut into slices and serve.