Search This Blog

google leader board

Thursday, April 19, 2018

SUJI MOMOS / RAWA MOMOS / SEMOLINA MOMOS

Momos are kids all time favorite snack but to be honest I don't feel like feeding kids with this all-purpose flour snack, though I make it once in a blue moon when my kids are after me. In fact I have uploaded the recipe of momos with all-purpose flour 

Most of the time I make momos made with rice-flour, Rice flour momos are indeed very healthy but they are thicker than regular momos.

This time I made momos made with 100% suji, trust me these are super healthy and much more easier and quicker to make as compared to regular momos and rice flour momos. 

I won't say that it's taste and texture is exactly like regular momos, but they are very close to it.  Kids generally are not to able to make out as I kept the filling exactly same as I make for regular momos.

You just need a little estimate on rolling these momos, because if you roll them very thin like regular ones, it will break while boiling and if you roll it too thick it will not taste good. 

So I always advice to roll one momo and boil in water to get perfect idea about thickness of dough.

Do give it a try, there is no satisfaction as  feeding your kids with healthy and tasty food.


INGREDIENTS
1 cup suji / rawa / semolina

1/4 tsp salt
1 tsp oil
water for kneading

For Filling:
1/2 cup soya granules (Nutrela) (optional)
1/4 cup finely chopped cabbage
1/4 cup finely chopped carrot
1/4 cup finely chopped cabbage
1-2 finely chopped spring onion
1 small sized finely chopped onion
2-3 finely chopped garlic
1/2 inch finely chopped ginger
salt and pepper to taste


METHOD
In a deep bowl, add flour, salt and milk. Mix well. Add water little by little to knead soft and firm dough.Cover with wet cloth and keep aside.

By that time let's prepare filling:

Mix together finely chopped onion, cabbage, carrot, ginger and garlic. Keep aside.

Take soya chunks in deep pan, add plenty of water and bring it to boil. Once done, squeeze out the excess water.

Transfer it in a blender jar, and pulse twice or thrice to get coarse texture as shown in pic below, here make sure not to make a fine paste.

Take pan, add soya chunks, saute for 1-2 minute on high to medium flame till raw smell fades, add mixed chopped vegetable and saute for another 2 minutes till it becomes soft, don't over cook. Add salt and pepper, you can green chilies too if not preparing for children.

Let this mixture come down to room temperature.


FOR DOUGH: 
Mix together suji, salt and oil. Add water little by little kneading dough. Cover and keep it aside for 15 minutes. After 15 minutes you will see the dough is tight and hard. It's due to rise of suji.


Sprinkle water on dough and knead it again till the time it becomes soft. This will take 2-3 minutes. The dough is ready now for filling.

Take lemon sized ball and roll it, not too thin like we do in all-purpose flour, else it will break while boiling.

Keep filling in center and give it a momo shape.

Fill water in deep pan, let it boil.

Once water comes at boiling point, add momos, make sure the water is rolling boil.

Boil this in water for around 20 minutes.

Remove from water and serve hot.

IMPORTANT NOTES:
1.BOIL ONE MOMO FIRST AND CHECK THAT IT'S NOT BREAKING, IF IT'S BREAKING THEN YOUR DOUGH IS TOO SOFT OR YOU HAVE ROLLED IT TOO THIN.

2. THE DOUGH YOU ROLL SHOULD NOT BE THIN LIKE MOMOS, THE ONE WE MAKE WITH ALL-PURPOSE FLOUR. THE BALL.


Pictorial:








1. Mix all the chopped vegetables, ginger-garlic and keep aside.









2. In a deep bowl, add 1 glass of water, bring to boil, add soya chunks. Let it become soft.









3. Squeeze out the water.








4. Transfer in blender jar and pulse to make coarse paste.








5. Transfer in pan, saute on high to medium flame till raw smell fades. If required add a tsp of oil.









6. Add chopped vegetables.








7. Let this mix cool down.


For Dough:








1. Mix together suji, salt and oil.








2. Adding little water at a time knead dough.









3. Cover and keep aside for 15 minutes.









4. Knead again  sprinkling water over it.









5. Once dough is soft it's ready.








6. Take lemon sized ball.








7. Roll it little thin.



8. Keep filling and give momos shape.








9. Drop slowly in hot boiling water and boil for 15-20 minutes.








10. Let it cool down a bit and serve warm.













11. Serve with sauce.













12. Enjoy!!

Wednesday, April 18, 2018

BESAN PANEER ROLLS / STUFFED BESAN ROLL / GRAM FLOUR ROLL

Besan is such a healthy flour with huge benefits specially for growing children. You can make both sweet and savory dishes with this amazing flour, starting from Besan halwa,   Besan ladooBesan Bread,  Besan Cheese Balls, Stuffed Besan Chila, Egg-Besan Chila, Stuffed Cheese Besan Roundels, Besan Cookies and many more.


This is a very innovative and very different lunch box recipe for kids. I made regular besan chila but added suji/ rawa/semolina, to give it a more healthy twist. Normally we serve it plain but here I made filling of paneer, you can make any filling of your choice (potato, mix veg), but children like more of paneer so I like to go for it. 

I bet, your kids gonna love it. This roll doesn't become hard or dry after cooling due to curd added in it, so if your preparing for later consume do add curd.

Try this super healthy and super yummy recipe today!!


INGREDIENTS 
For Batter:
1 cup Besan (gram flour)
1 cup suji/ Rawa (semolina)
1 tsp turmeric powder (haldi powder)

1/2 cup curd
2 cups water
1 tsp salt

For filing: 
2 medium sized finely chopped onions
2 medium sized finely chopped tomatoes
300gm paneer
1/2 TSP chaat masala
1/2 TSP turmeric powder / haldi powder
1 TSP coriander powder
1 TSP kasuri meethi
1 TSP salt
1 tbsp tomato sauce
chili to taste

Method:
For Filing:
By the time batter is resting start preparing your batter. If you're planning to pack this in kids school lunch box and get less time in morning for preparation you can prepare filling one night prior.

1. Add 2 tbsp oil in heavy bottomed pan, sauté on high to medium flame till it sweats. Here there in no need to turn it brown.
2. Add chopped tomatoes, salt, chaat masala, turmeric powder, coriander powder and sauce.  Cook till it becomes soft.

3. Once tomatoes are soft add grated paneer.



4. Add roasted and crushed kasuri meethi and some freshly chopped coriander leaves.

5. Mix well. Don't over cook paneer else it will become dry and hard.

6. Keep aside. Let it cool down a bit.


For batter:
1. Mix besan, suji, salt and turmeric in a large bowl. Add curd. Whisk well. Add water. Mix well so all the ingredients are well incorporated.

2. Cover and keep the batter aside for 15-30 minutes.

3. Heat non-stick pan add little oil.

4. Pour ladle full of batter.

5. Spread it little bit, don't make it to thin. Cook, flip and cook from the other side too.

6. Remove it in plate and let it come down to room temperature.


For Assembling:
I forgot to take the pics of assembling. You can read the steps to get an idea.

1. Once pancake come down to room temperature, slice it into half.

2. Place filling over it and roll.

NOTES:
1. Thinner pancake will be easier to roll and will hold the shape.
2. Mix the batter well every time you pour or else suji will settle down.
3. Here non-stick pan is recommended. 
4. Sometimes I spread cheese for kids to make more tastier and paneer mix get stick very well on cheese spread. 
5. But I personally like to have it without cheese.


Pictorial:








1.  Heat some oil in heavy bottomed pan, saute onions till it sweats.

 






2. Turn them soft and sweaty.









3. Add chopped tomatoes.









4. Add salt, sauce and all the spices mentioned above except for kasuri meethi.









5. Once tomatoes are soft add grated paneer. 









6. Don't over cook paneer, turn off the flame and add kasuri meethi.









7. Mix well and garnish with freshly chopped coriander leaves.

 
 For Roll:








1. Mix suji and besan well.








2. Add salt and turmeric powder.








3. Curd.








4. Add water and mix well.








5. Cover and keep aside for 15-30 minutes.








6. This is the consistency we require.








7. I used 1/2 measurement cup for even size.








8. Spread it lightly don't spread like dosa.







9. Drizzle little oil all around.








10. Flip and cook from the other side too.








11. Let it cool down a bit.










12. Using pizza cutter or knife cut into half.










13. Place paneer mix.











14. Press it with the spoon so that it can stick.










15. Starting rolling.










16. Like this.










17. Other tastier option of kids is spreading cheese spread.



















18. Place paneer mix.










19. Press with spoon and roll.










20. All the roll are ready to be packed in kids school lunch box.













21. Or enjoy these healthy ones in breakfast.













22. Closer look.













23. Enjoy!