Sunday, October 20, 2019

How to Prepare Bhajanichi Chakali / Multigrain Flour Chakali: Diwali Snacks(Diwali Pharal)

Hello Foodies, 
        Maharashtrian style bhajanichi chakli without which Diwali cannot be celebrated. Chakali can be prepared in different ways like Rice flour chakli, wheat flour chakali, moong dal chakali, jowar flour chakli, etc. This chakali is prepared using chakali chi bhajani. You can find hardly anybody who doesn't like chakali. These chaklis are my family's all-time favorite snack too!

          Also, you can use this healthy and hearty blend of grains to make flatbreads, yeast-free bread, muffins, and cookies. Multigrain flour can never actually harm the body unless you are allergic to any of the flours included in the mix. Consumption of multigrain flour gives a boost to the digestive system. This flour provides a blend of nutrients in each grain and is an excellent addition to your diet. 

YouTube Video:

           Using this multigrain flour made this chakli, and it is the most favorite crunchy snack in India. It is specially prepared in every house during Diwali, along with many other delicacies. Chakli is also known as चकली(chakali) in Marathi, ಚಕ್ಕುಲಿ chakuli in Kannada, Gujarati - Chakri, Telugu - chakralu, and Konkani - Chakri. There are various methods to make chakli. Murukku, a similar recipe of chakli typically made with rice flour. Kadboli is the same recipe of chakli, but the only difference is that the Kadboli shaped by hand instead of an extruder. Bhajnichi Chakli is made as a part of the Diwali faral (Diwali snacks & sweets) in Maharashtra. These chaklis turned out very crispy (कुरकुरीत), crunchy. So give it a try and make this snack more healthy and tasty.


Preparation Time: 15 Minutes; Cooking Time:15 Minutes.
Each Bhajanichi Chakali Contains 45 Cal

To Prepare Bhajanichi Chakali
Ingredients:
  • Chakali Chi Bhajani/ Multigrain Flour 1 Cup
  • Red Chilli Powder 1 Tbsp 
  • Turmeric powder 1 Tsp 
  • Salt 1 Tsp 
  • Sesame seeds 1 Tbsp 
  • Carom seeds 1 Tsp 
  • Asafoetida ¼ Tsp
  • Oil 1 Tbsp
  • Water 1 Cup


Instructions:
  • In a mixing bowl, add chakali chi bhajani, red chili powder, turmeric, asafoetida, salt, sesame seeds, carom seeds and mix well. 
  • Now add hot oil and mix well. 
  • Meanwhile, in a pan, heat a cup of water and bring it to boil.
  • Add boiling water to the flour mixture and mix well(I have used approx 1 cup of water, but don't add all the water at a time, add as needed). 
  • Cover the bowl with lid and keep it aside for about 5 minutes.
  • After 5 minutes, knead the mixture to make a soft dough (if needed, add hot water).
  • Now, grease chakli press utensil with oil and stuff enough dough into chakli utensil(extruder/mold/sacha). 
  • Place an aluminum foil or parchment paper and over that press and move into circular motion to make chakli(as shown in video).
  • It is once done, deep fry chakli on medium flame until it turns a golden color. 
  • Once fried, keep it on the kitchen napkin to remove excess oil.
  • Here, crispy, healthy, and nutritious multigrain Flour / bhajanichi chakli is ready to serve. Enjoy!!!

Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 45 calories, along with 5.34 g carbohydrates, 1.1 dietary fiber, 2.2 g fats, and 1.3g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 
Recipe:
Ingredients:
  • Chakali Chi Bhajani/ Multigrain Flour 1 Cup
  • Red Chilli Powder 1 Tbsp 
  • Turmeric powder 1 Tsp 
  • Salt 1 Tsp 
  • Sesame seeds 1 Tbsp 
  • Carom seeds 1 Tsp 
  • Asafoetida ¼ Tsp
  • Oil 1 Tbsp
  • Water 1 Cup
Instructions:
  • In a mixing bowl, add chakali chi Bhajani, red chili powder, turmeric, asafoetida, salt, sesame seeds, carom seeds and mix well. 
  • Now add hot oil and mix well. 
  • Meanwhile, in a pan, heat a cup of water and bring it to boil.
  • Add boiling water to the flour mixture and mix well(I have used approx 1 cup of water, but don't add all the water at a time, add as needed). 
  • Cover the bowl with lid and keep it aside for about 5 minutes.
  • After 5 minutes, knead the mixture to make a soft dough (if needed, add hot water).
  • Now, grease chakli press utensil with oil and stuff enough dough into chakli utensil(extruder/mold/sacha). 
  • Place an aluminum foil or parchment paper and over that press and move into circular motion to make chakli(as shown in video).
  • It is once done, deep fry chakli on medium flame until it turns a golden color. 
  • Once fried, keep it on the kitchen napkin to remove excess oil.
  • Here, crispy, healthy, and nutritious multigrain Flour / bhajanichi chakli is ready to serve. Enjoy!!!
  • If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
Eat Healthy, Stay Healthy!!!
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How to Prepare Instant Pot Mutton Paya/Goat Paya (Trotters or Hoof) Soup 

Hello Foodies, 
        The juicy marrow and the cartilaginous joints of the goat trotters make this Paya Soup highly nutritious. And making this mutton paya soup in instant pot is the easiest and fastest way. This soothing soup tastes best when served with naan(Indian flatbread) or with steaming white rice. Juicy marrow, slightly chewy goat meat, makes this instant pot goat paya soup perfect for fall dinner. Goat Paya Soup will be your next favorite, and this will serve you with an insatiable meal experience. 

This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan or any Indian flatbread. Here Paya means the leg or feet of the animal. Also, the method of preparation of this soup varies regionally, so everyone has their way to prepare it. This paya soup base is made by sautéed onions until it becomes caramelized and then added a yogurt-based masala blend. Basically, it cooks on low flame for hours or overnight on the stovetop. But, using instant pot, it's ready within an hour. The main ingredient of this dish is the trotters(or hoof) of a goat, cooked with various Indian spices in instant pot. 

YouTube Video:

How long can you store the goat paya soup? 
  • It can be stored for 8-10 days in an airtight container in the refrigerator. 
  • It can be frozen in an airtight container for up to 3-4 weeks. 

Preparation Time: 5 Minutes; Cooking Time: 45 Minutes. 
Each Serving of Goat Paya Soup Contains 204 Cal

Ingredients :
To Prepare Masala Blend:
  • Yogurt 1/4 cup 
  • Ginger-Garlic Paste 1 Tbsp 
  • Red Chilli Powder 1 Tbsp 
  • Goda Masala 1 Tsp 
  • Turmeric 1 Tsp 
  • Salt 1 Tsp 
  • Kasuri Methi 1 Tsp 

To Prepare Paya Soup in Instant Pot:
  • Goat Paya (goat trotters) 2 lbs
  • Red onion, thinly sliced 1 medium
  • Lemon juice 1 Tbsp 
  • Ghee/Oil 2 Tbsp

Whole Spices:
  • Bay leaves 2
  • Cinnamon Stick 1 inch 
  • Cardamom green 2
  • Cardamom black 1
  • Cloves 4-5

Instructions:
To Prepare Masala Paste:
  • In a bowl, combine yogurt, red chili powder, turmeric, goda masala, salt, ginger-garlic paste, and kasuri methi and mix well and keep aside. 

To Prepare Paya in Instant Pot:
  • Turn on the saute mode of the instant pot and heat ghee/oil. 
  • Add sliced onions and saute and cook for 2-3 minutes or until onions become golden brown color. 
  • Now, add whole spices and mix well and cook for a few seconds. 
  • Add the prepared masala paste and mix well. 
  • Now add goat paya pieces, mix well, and saute and cook for 2-3 minutes. 
  • Add water 3 cups and give it a quick stir. 
  • Close the lid and place the vent on the sealing position. 
  • Cook on manual mode(Hi) for 45 minutes. 
  • Normal-pressure release for 10 minutes and then release the remaining pressure manually. 
  • Open the lid and mix all well. 
  • Add lemon juice and coriander leaves and mix well. 
  • Highly nutritious, soothing goat paya soup is ready to serve, serve hot with your favorite flatbread. Enjoy!!!


My Take:
  • Cook this mutton paya soup in ghee for best flavors. 
  • If you are using an Indian pressure cooker then pressure cooks the goat paya over medium flame until 8-10 whistles. 
Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 204 calories, along with 4.08 g carbohydrates, 7.8 g fats, and 27.6 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
Recipe:
Ingredients :
To Prepare Masala Blend:
  • Yogurt 1/4 cup
  • Ginger-Garlic Paste 1 Tbsp 
  • Red Chilli Powder 1 Tbsp 
  • Goda Masala 1 Tsp 
  • Turmeric 1 Tsp 
  • Salt 1 Tsp 
  • Kasuri Methi 1 Tsp 
To Prepare Paya Soup in Instant Pot:
  • Goat Paya (goat trotters) 2 lbs
  • Red onion, thinly sliced 1 medium
  • Lemon juice 1 Tbsp 
  • Ghee/Oil 2 Tbsp
Whole Spices:
  • Bay leaves 2
  • Cinnamon Stick 1 inch 
  • Cardamom green 2
  • Cardamom black 1
  • Cloves 4-5
Instructions:
To Prepare Masala Paste:
  • In a bowl, combine yogurt, red chili powder, turmeric, goda masala, salt, ginger-garlic paste, and kasuri methi and mix well and keep aside. 
To Prepare Paya in Instant Pot:
  • Turn on the saute mode of the instant pot and heat ghee/oil. 
  • Add sliced onions and saute and cook for 2-3 minutes or until onions become golden brown color. 
  • Now, add whole spices and mix well and cook for a few seconds. 
  • Add the prepared masala paste and mix well. 
  • Now add goat paya pieces, mix well, and saute and cook for 2-3 minutes. 
  • Add water 3 cups and give it a quick stir. 
  • Close the lid and place the vent on the sealing position. 
  • Cook on manual mode(Hi) for 45 minutes. 
  • Normal-pressure release for 10 minutes and then release the remaining pressure manually. 
  • Open the lid and mix all well. 
  • Add lemon juice and coriander leaves and mix well. 
  • Highly nutritious, soothing goat paya soup is ready to serve, serve hot with your favorite flatbread. Enjoy!!!
  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
Eat Healthy, Stay Healthy!!!
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Friday, October 18, 2019

How to Prepare Malai Ladoos / Paneer Laddus / Cottage Cheese Truffles in the Instant Pot
Hello Foodies, 
         This instant pot dessert recipe is easy to make and perfect for this upcoming festive season. The creamy texture of this delicious treat will leave everyone begging for another one. When you’re craving a real treat, make this classic Indian malai ladoos with hints of ground cardamom and saffron. 


This is a simple and tasty way to enjoy the festival. Making of malai ladoos using homemade khoya is one of the easiest methods of doing it. All you need is just three main ingredients. Even beginners can try this sweet easily, no need for making sugar syrup. So friends, do try this easy sweet for this Diwali to treat your family and let me know how you liked it. 

         This melt in the mouth, famous Indian delicacy made using three main Ingredients. These are made from khoya, paneer(cottage cheese), and condensed milk and which are then flavored with cardamom and saffron. Malai ladoo has an intense flavor and an amazing texture that makes it a popular dessert. If you are planning to cook a feast to gift your dear and near once this Diwali, then go for these easy-to-make melt-in-mouth Indian delicacies. This is an exotic taste of India that tempts you to gulp it once you taste it. The impressive dessert is eye-pleasing with its white color and garnished with saffron strands. 

You can also try other sweet delicacies this festival season:
The Texture of the Malai Ladoos:
  • These Malai ladoos are soft, creamy, sweet, and have a grainy and melt-in-the-mouth texture.

Preparation Time: 5 Minutes; Cooking Time: 15 Minutes.

Ingredients:
  • Paneer grated, 1 Cup
  • Khoya ½ Cup
  • Condensed milk ½ Cup
  • Cardamom Powder ½ Tsp(Optional) 
  • Saffron Strands for garnishing(Optional) 

Instructions:
To Prepare Khoya in Instant Pot:
  • In a bowl, add milk cream ½ Cup and milk powder 1 ½ Cups and knead to make a dough.
  • Transfer dough over cotton cloth/muslin cloth and wrap well.
  • Turn on instant pot and add 1 cup of water and place a pan
  • Close the lid and steam it for 10 minutes.
  • Turn off the instant pot and open the lid and take out the pan.
  • Let it cool completely, and khoya is ready to use.

To Prepare Malai Ladoos:
  • In a pan, add crumbled paneer and stir on medium to low flame until all the water from the paneer gets evaporated.
  • Now add the grated mawa/khoya and mix and mash until the mixture turns smooth.
  • Add condensed milk and continue stirring until mixture thickens and the mixture starts to separate pan and hold shape.
  • Add cardamom powder and mix well.
  • Turn off the flame and rest the cooked mixture for 5 minutes to cool down.
  • After 5 minutes, start to prepare ladoos. 
  • Take a handful portion of the prepared mixture and roll to make a Ladoo. 

  • Place them on to the plate and garnish with saffron strands.
  • Voila, creamy, and sweet Malai Ladoos are ready to serve. Enjoy!!!

My Take:
  • You can add condensed milk more or less, as per your taste.
  • You can add saffron strands or food color to make it colorful. 
Tips to Make Malai Ladoos:
  • If you are making paneer at home, then use whole milk to make the paneer. No low-fat, 2%, or skim milk here.
  • Let evaporate all the water from the paneer and then add other ingredients.

The shelf life of Malai Ladoos:
  • Malai Modaks stays good for 8-9 days when refrigerated in an airtight container.
  • If kept outside, it will stay good for 3-4 days.


Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 84 calories, along with 7.76 g carbohydrates, 4.1 g fats, and 5 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 
Good Time To Eat:
            It is good to eat Malai Ladoos as a dessert or evening snack.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
Eat Healthy, Stay Healthy!!!
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Monday, October 14, 2019

Butter and Ghee in Instant Pot: Diwali Preparation Series / Instant Pot 101
Hello Foodies, 
          Have you started basic(essential) Diwali preparations? I did start my basic preparations to make Diwali snacks. I will be posting all of the ingredients I plan to use to make my Diwali sweet and savory snacks. Starting with this homemade 15-minute butter and ghee in instant pot recipe.


 There is something different with the taste of butter and ghee made using whipping cream. And without ghee, your Diwali sweet and savory delights are incomplete. When you are planning your Diwali delights menu, you want to make sure that you have kept ready all the essential ingredients to make savory and sweet dishes. And ghee is one of the most all-purpose ingredients in the kitchen and Diwali preparations. 

YouTube Video:

           This golden beauty, heaven in the jar, is one of my favorite ingredients in my daily lunch and dinner menu. Ghee is a form of clarified butter made by melting down butter and cooking it long enough to evaporate the water from it. The long slow cooking process results in a concentrated nutty, toasted butter flavor. Having ghee available is like having a handy source of browned butter to add to anything you want. 


Diwali also is known as the festival of lights, celebrating the victory of light over darkness and good over evil. It is four-five days the most celebrated festival in the world. Making sweet and savory snacks are a tradition for Diwali and are often gives as gifts too! Diwali is a festival that is a feast for the eyes, the stomach, with many dishes to enjoy! So Don your apron and get ready to make some essential items to keep handy for making Diwali delights. And I am sure after preparing ghee; you will say my kitchen smells heavenly!


We will start preparing butter from heavy whipping cream first and from butter to ghee. Once butter is ready, ghee can be made in no less than 8-10 minutes. Using one Ingredient that is heavy whipping cream, you will get five products - 
2) Ghee
3) Buttermilk
4) Cottage Cheese/Paneer
5) Berry(Ghee solids/residue of the ghee). 

Here is step by step instructions on how to make butter and ghee at home easily.

Preparation and Cooking Time: 15 Minutes.



Ingredients:
  • Heavy Whipping Cream 1 Qt / Heavy Cream 1 Qt
  • Ice Cold Water 8-10 Cups
Instructions:
  • Pour heavy whipping cream into a KitchenAid Stand Mixer's mixing bowl.
  • Using the Wire Whisk/Whip attachment, start mixing the cream.  
  • Start on speed one and slowly increase speed up to 8 or 10(You may need to hold a kitchen towel over the openings to prevent excess splashing).
  • In approximately 4-5 minutes, you will notice the butterfat separating from the buttermilk.  
  • Once the butterfat thickens and sticks to the whisk, drain off the buttermilk into a mason jar for later use.
  • Pour 2 cups of ice-cold water into the mixer, and rinse the remaining buttermilk out of the butter by running mixer on medium speed(Be sure to use your kitchen towel to cover up any open areas to avoid splashing).
  • Repeat the cold water rinse (3-4 times), until water is clear after mixing.
  •  Let it sit for 10-15 minutes to drain all the excess water from the butter or using spatula press butter onto the side of the mixing bowl.
  • Drain any remaining water into the sink.

What do I do with the buttermilk that is drained off?
  • The buttermilk work excellent in preparing chapati dough, in making rava omelet batter, using it you can make masala chaas, pancakes, waffles, biscuits, or any other recipe that calls for it. 

To Prepare Ghee in Instant Pot Using Prepared Butter

Things You Need:

Instructions:
  • Turn on the saute mode of the instant pot(normal) and add butter. 
  • It will take 2-3 minutes to melt completely(also, it depends upon the temperature around and the butter).
  • Once the butter begins to boil, stir every minute or two.
  • When stirring, you want to be sure to scrape the bottom of the pot so that all the milk solids that settle will cook evenly. 
  • Also need to see the color of the surface, the“froth." 
  • Depending on the butter and temperature around, it takes anywhere between 8-10 minutes for ghee to be done(so keep an eye starting at 6 minutes). 
  • When ghee looks clear, and you should be able to see the bottom of the pot, that means ghee is ready.
  • Turn off the instant pot and let the ghee cool down completely. 
  • Place a strainer over a glass jar and pour the ghee. 

  • Let the ghee cool completely before place the lid to the jar. 
  • Here’s a look at what the milk solids look like after straining and pouring out the ghee.


To store the ghee and its shelf life:
  • Ghee can be stored in an airtight container in a cool, dark place for up to 9 months to a year. 
  • Once opened, a jar can be kept on the kitchen countertop for 4-5 months. 
Here are some of my recipes using ghee:
Dietary Comment :
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 126 calories, along with 12 g fat.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 
  • If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

at 2 comments: