Chole Chawal Aranchini

 

RECIPE

Serves 

Prep time

Cook time

Tools

INGREDIENTS 

Aranchini 

Cooked rice 1 cup

Cooked chole 1 cup

Mashed paneer 1/2 cup

Bread crumbs 1 cup

Salt to taste

Black pepper to taste 

Corn flour 3 tbsp

Oil for frying 

Slurry

Corn flour 2 tbsp

Water 2 tbsp

Peanut Dip

Roasted peanuts 3 tbsp

Sesame oil 2 tsp

Garlic cloves 2

Chilli paste 2 tsp

Jaggery 2 tbsp

Water 1/2 cup

Peanut butter 2 tbsp

Soya sauce 2 tsp

Kashmiri mirch powder 2 tsp

Salt to taste

Lemon juice 2 tsp

METHOD 

Prepare bread crumbs for coating aranchini balls in it.

Prepare chole masala as you prefer. Only make it dry.

Mash them with masher. Make small marble sized balls.

Take Cooked rice in a bowl. Add salt and pepper. Also mix mashed paneer. Mix well by mashing them together and make a dough.

Divide dough in equal, big lemon sized balls.

Shape them like cups. Fill with chile balls.

Cover and seal.

Repeat the same with all the rice balls.

Prepare slurry by mixing cornflour and water together.

Dip the prepared balls in the slurry.

Next coat the balls in bread crumbs. Slightly press the crumbs.

Heat oil for frying. When oil is meduim hot add the balls and fry until golden brown.

Aranchini balls are ready. Prepare chutney.

Roast peanuts. Rub and remove the cover. Grind to a powder.

In a pan heat oil, cook crushed garlic. Fry for a minute. Add chilli paste and cook for 1 minute.

Add water, Soya sauce and peanut butter and cook together to combine.

Add salt, kashmiri chilli, jaggery powder and lemon juice. 

Add crushed peanuts and the dip is ready.

Serve archini with peanut dip.

Thanks for visiting 😊

Vegan Dessert- Turon

Vegan Dessert Turon

Vegan Turons are here 🍌🍌. This is a Phillipine Dessert which is usually made by wrapping banana slit and jackfruit shreds in a phyllo with sprinkles of brown sugar.  Then they are tightly tucked with help of slurry and then deep fried.

A healthy blogger that I am, I had to tweak the traditional recipe and make healthy replacements!!! So made my own phyllo with wheat flour and used jaggery powder and shallow fried the turons in coconut oil.

So after all these substitutes you may think that the real essence of the dish is not there 🤔 any more. But that's not true at all. The dessert was very tasty, my kids and my hubby and hubby's friend all loved it so so much.

For me it was very good discovery of a new party starter. I can make these wraps in advance and saute in oil and coat in jaggery just when guests arrive 🤗

You may also make this with leftover rotis. If you like.

RECIPE

Serves 2-3
Prep time: 5 minutes
Cook time: 10 minutes
Tools: Frying pan, rolling pin

INGREDIENTS

Wheat flour 3/4 cup + 1 tbsp
Corn flour 1 tbsp
Salt a pinch
Coconut Oil 2 tbsp
Banana 5 nos.
Cinnamon powder 1 tbsp
Jaggery powder 3-4 tbsp
Water 2 tbsp

METHOD

1. Sieve wheat, cornflour and salt 2-3 times.

2. Knead a semi stiff dough, coat with 1 teaspoon oil, cover and leave for 5 minutes. 

3. Heat a tawa, pinch a very small piece of dough and roll into very thin roti.

4. Roast both sides of roti for few seconds in the hot tawa, it should not change color, remove immediately. Homemade wrap is ready.

5. Remove and keep on a dish.

6. In a bowl mix cinnamon and jaggery.

7. Prepare a slurry by mixing 1 tablespoon flour and 2 tablespoons water.

8. Slit banana from middle.

9. Take one roti on a board, place one piece of slit banana in middle.

8. Sprinkle generously with jaggery cinnamon.

9. Apply slurry around the edges of the wrap.

10. Tuck the wrap in a way to make roll or a cigar. Sticking tightly using the slurry. Prepare all the rolls similarly.

11. Heat tawa with some coconut oil. Add the rolls and roast on both sides. Roast all of them and keep in a dish.

12. To the leftover oil add the roasted turons, sprinkle jaggery powder and coat in its caramel.

13. Vegan Turons are ready to be enjoyed with your hot cup of coffee.

Thanks for stopping by

Leave your comment what do you think of this dish🤗

Savory Vegan Scones from leftovers

Don't Throw That Subah Wali Dal🤤

👩‍🏫One thing this pandemic has taught us, is to use leftovers and not to waste food and reuse them with a little makeover. 

🧑‍🍳Just dehydrate the dal a little and mix some veggies and spices seeds and make these awesome tasting savory Scones. 

🤷‍♀️So delicious that no one can guess that this dish was created to use up any leftovers.

💁‍♀️As I am a #crazybaker by ❤ and my family is #crazyforbake by 👄, I tend to bake, but you can make chilas, stuffed parathas kachoris etc.

Savory Vegan Scones from leftovers 

RECIPE

Link to Instagram post here

Yields: 16 Scones 

Prep time: 15 mins

Bake time: 20-30 minutes 

Tools Needed: kadai, oven, bake tray, rolling pin.

INGREDIENTS 

Leftover Dal 1 to 1.5 cups

Wheat flour 2 cups

Cubed chilled vegan butter 150 grams

Salt to taste

Thick Coconut milk 1/2 cup + 2 tbsp

Juice of half lemon

Grated carrots 3-4 tbsp

Chopped Red bell pepper 2 tbsp

Chopped yellow bell pepper 2 tbsp

Chopped capsicum 2 tbsp

Chili powder 1 tsp

Coriander powder 1 stp

Cumin powder 1 tsp

Garam masala powder 1 tsp

Crushed carom seeds 1 tsp

Black sesame seeds 1 tsp

Chopped coriander 2 tbsp for garnish

METHOD

Dehydrate Leftover dal in a kadai on low flame. Let it cool a little, but still a warm.

Wash clean and chop vegetables, any toppings can be used here. I used Grated carrots, chopped bell peppers. Garnished with chopped coriander.

Juice half lemon and discard seeds, if any.

Preheat oven @200 degrees C.

Take flour in a large bowl. Add chopped butter. Mash with tip of fingers and mix with flour to get crumbly texture like bread crumbs.

Make a well in the center and add dehydrated dal, 1/2 cup coconut milk, salt, seeds, all masalas chopped vegetables and lemon juice.

Mix and bring everything together.

Divide dough in two. 

Dust counter with flour place one half of dough, pat to make a cake like disc. Slice into 8 equal parts. Like shown in the picture.

Place the Scones on a dusted baking tray.

Apply remaining Coconut milk on the Scones.

Put in preheating oven and bake for 25 minutes or until it becomes firm to touch and has golden crust on top.

Garnish with coriander and enjoy hot. It's delicious to eat as is, but you may serve with any sides or dips.

🙏Thanks for stopping by

Will appreciate if you can leave a comment below🙂