Gujiya

Today I made Gujiya (called Karagadabu in Kannada, Ghughara in Gujarati & Karanji in Marathi) for Holi. These are a deep fried pastry with a sweet filling consisting of coconut, sugar and nuts. Crispy on the outside and soft, sweet filling on the inside. YUM!!
Gujiyas need to be fried on very low flame & each batch will take about 12-15 minutes. I tried to bake few, they turned out good but then they really don't match the fried ones....so my conclusion is - enjoy fried ones...as Holi comes once a year :)

Ingredients
For the Dough
2 cups maida
4 table spoon melted ghee
a pinch of salt
¼ cup water or milk

For the Filling
3/4 cup Fine Semolina
1/2 cup Khoya, nicely roasted
1/2 tsp Cardamom Powder
5 tbsp Sugar (to taste)
3 tsp Ghee
1/4 cup raisins
2 tbsp Chirounji
7-8 Cashew Nuts, chopped
7-8 Almonds, thin slices
4-6 Dates deseeded & finely chopped
1/4 cup dried coconut, light roasted
2 tsp Poppy Seeds, roasted

Method
For the Dough
First, prepare the dough by rubbing ghee in the flour for about a minute.

Add no more than ¼ cup of water to make a stiff dough.

Knead it for about 3 minutes, after which you will see that it has become softer.

Cover it with a wet cloth.

For the Filling
Roast khoya on low heat till it turns light pinkish. Keep aside.
In same pan, add chirounji, cashew-nuts, Almonds & roast over medium heat for about 5 to 8 minutes.
Add dates & raisins 2 minutes before removing from the heat.
Dry roast coconut for just about 2 minutes. Keep aside.
Dry roast Semolina over medium-low heat until it gets nice pink color.
Once semolina is done, transfer to a plate.
Mix everything & when slightly cold add sugar & cardamom powder.
Rub gently & mix all nicely.

How to Proceed
Now knead the dough again for 2-3 minutes.
Pull a golf-ball size dough (may be even smaller than that) & roll into a thin, 5 inch puri.
You can use a round cookie cutter to get perfect rounds.
Neatly put 1 table spoon of filling on the one half of the puri.
Dip finger in a water bowl & run the finger along the edge of the puri.
Fold the puri in half and seal the edge properly.
You can twist/fold the edges further to create a nice design or use a mold to seal the ends.
Deep fry 6-8 gujiyas in oil or ghee for about 12-15 minutes.

Tips
* Instead of sugar you can increase quantity of dates to give sweetness.
* Do not roast anything over high or medium high heat & always keep watching so you don't burn anything.
* If you roast semolina over high heat, it will turn brown soon, but it won't be roasted properly. Under-roasted semolina will give raw taste of semolina.

TO BAKE -
Preheat oven for 180 C.
Prepare all the gujiyas, Apply some ghee all over the karanji.
Without ghee Gujiyas will become very dry & might get burned while baking.
Place over baking pan lined with aluminum foil.
Bake for 40 to 45 minutes, Turning in between.
Do not make them too much brown. It will burn the filling.

Kalakand

Holi is round the corner so here is a very traditional and delicious dessert, made with whole milk, variation of a burfee, soft and grainy in texture.

Ingredients (makes 12 to 15 pieces)
4 + 4 cups milk
1/2 cup sugar
1/2 tsp elaichi powder
Few saffron strands in 1 tsp of milk
1/2 cup curds (for making paneer)
1 tbsp sliced almonds or pistachio for garnishing

Method
For Paneer
Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil, add the curds gradually and stir the milk gently.
The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with muslin cloth.
Wrap the curds in a muslin cloth and squeeze well.
To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

For Kalakand
Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
Add the sugar, ealichi powder & saffron and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
Pour it over greased plate keeping about half inch thick.
Sprinkle almonds.
Let it cool for about one hour. Cut the kalakand in squares.

Tips
*Putting few spoons of water in pot before putting milk reduces burning the milk at the bottom of the pan.
*You can make paneer with lemon juice or citric acid instead of curds, but then you have to wash the paneer in running water to remove the sourness. Personally I would suggest curds only as it makes soft paneer always.
*Make sure kalakand don’t become too dry.

Green Grape Cooler

Summers are here (it's 36 degrees in Mumbai). Here's my tangy grape drink to beat it :)

Ingredients
1 cup green grapes deseeded
¼ tsp lemon juice
Pinch of black salt
Pinch of jeera powder
½ cup water
2 tbsp Mint leaves

2 tbsp crushed ice
Few mint leaves

Method
Puree green grapes & mint leaves in a blender, adding water.
Strain juice.
Add lemon juice, jeera powder & black salt. Mix well.
Pour crushed ice & torn mint leaves in glasses.
Top with juice & garnish with mint leaves.
Serve chilled :)

Blueberry Cheese Cake

Blueberries are indigo-colored berries & rank the highest of any fruit for antioxidants. They can provide you with stronger & healthier cardiovascular health, brighter vision & healthy brain function. Plus, a trimmer waistline. 

I wanted to make something with these berries but problem was we don't get them here in Mumbai & the ones I could find were way too costly. So I actually dropped the idea altogether until I came to know that my Better Half is going to SA. I asked him to bring me a kilo of Blueberries from there, don't ask me how I came up with this idea (I dunno myself). But that's how I got Blueberries in Mumbai.

Ok so now we have Blueberries & we know they are good for us, let’s make the Cheese Cake ;)

Ingredients 

For Biscuit Crust

10 to 12 Digestive Biscuits

1 tbsp cocoa powder

2 tbsp sugar powder

4 tsp melted butter

For Blueberry Topping

1 1/2 cup fresh blueberry

2 tsp sugar

Few drops of lemon juice

For Cheesecake

1 1/2 cup fresh cottage cheese (Without whey)

3/4 cup castor sugar (according to taste)

1/2 cup whipped cream + 2 tsp powder sugar

2 tsp blueberry topping (optional)

Method

For Biscuit Crust

Grind the biscuits till coarse. Add cocoa powder, sugar & melted butter &

mix gently. The mixture will resemble bread crumbs.

Grease individual bowls or a Spring Form tin with little butter.

Spread the biscuit mix evenly & gently level the surface using back of spoon.

Refrigerate the bowls for about 30 minutes.

For Blueberry Topping

Take the blueberries and sugar in a pan & simmer for about 5 minutes.

It will loose moisture, mash with the back of spoon to extract as much juice as possible. 

Cool a little before adding few drops of lemon juice.

Now if you want a smooth sauce like consistency then pass the blueberry puree through a sieve and discard the pieces of skin and tiny seeds. 

For Cheesecake

Put the cottage cheese in a big bowl and using an electric beater, beat until it turns slightly fluffy. Or use mixer.

Add the sugar and beat some more. You will see that the filling has increased in volume.

Now fold in the whipped cream with gentle hands. 

Mix blueberry topping.

Pour the mixture into the cooled crust and using a spatula level the mixture.

Put the remaining blueberry topping on top of the cream cheese mixture and level it once again.

Place the bowls or tin in the refrigerator to chill overnight.

Serve chilled.

Tips

* If using Spring Foam tin, gently remove the crust from the tin, it would come off easily. Using a sharp knife, cut into slices and serve chilled.

* This can be made with strawberries & also with mango.

* If using frozen blueberries don't thaw them out, just rinse in tap water a couple times and use as normal.

(Thawing frozen blueberries make them bleed, so don't thaw blueberries in recipes where you are using frozen blueberries, just wash & use them instantly).

* This recipe is without gelatine so sometimes it does not set like a cake, so it's always better to set in individual cups or bowls. They are easy to serve and look nice too.

Sending this to :

Cook Like a Celebrity Chef

Orange Brownie

I always loved orange flavors in my Chocolates so added it to my brownies too...enjoy :)

Ingredients
1 cup plain flour (maida)
2 tsp cocoa powder (preferably unsweetened)
1 1/2 tbsp dark chocolate
3/4 cup powdered sugar
1/2 tsp soda bi-carb
1/2 tsp baking powder
6 tbsp curds
5 tbsp melted butter
1/2 cup chopped walnuts
1/2 tsp vanilla essence
2 tsp orange rind
6 tbsp orange juice

Method
Pre-heat the oven to 180˚C
Sieve together flour, Cocoa, soda & baking powder.
Melt dark chocolate & butter over double boiler
Add sugar & mix well. Add curds & mix really well.
Add orange rind. Mix well.
Mix walnuts with flour so it won’t settle down after baking.
Fold flour & juice alternately, making sure to end with flour.
There should be no lumps.
Pour brownie mixture into a greased and dusted baking pan.
Place in the oven and bake for 25 to 30 minutes.
Cool and cut into 2" x 2" pieces.
Enjoy :)

Tips
Cool the brownie completely before cutting.