Khajoor Satori (Stuffed Khajoor Paratha)

Healthy twist to traditional dessert

Satori is a traditional Maharashtrian dessert prepared with khoya, coconut and suji stuffed in a poori made with maida. I have given a healthy twist to this traditional sweet dish by adding khajoor (dates), poppy seeds, sesame seeds and dried coconut stuffing inside a puri made with mainly whole wheat flour and some maida. Instead of deep frying, I lightly roasted them with ghee. The result was delicious yet healthy khajoor satori !

khajoor satori

Ingredients

1 cup whole wheat flour
1/2 cup maida
1/2 cup warm milk
2 teaspoon oil
1/4 teaspoon salt
1/2 cup ghee 

For stuffing
1 cup chopped dated
1/4 cup dried grated coconut
2 teaspoon sesame seeds
3 teaspoon poppy seeds

Method

Stuffing –

  1. Chop pitted dates as small as possible.
  2. Roast sesame seeds in a small frying pan until they become lightly brown. Keep aside and let them cool
  3. In the same pan, heat 1/2 table spoon of ghee and roast poppy seeds for 3-4 minutes on low flame. Once done, keep them aside and let them cool.
  4. Again add 1/2 teaspoon oil and roast the grated coconut until the color changes to light brown. Coconut gets browned quickly so keep an eye on it and stir constantly. Let it cool down. Crush the roasted coconut with hands or in a grinder.
  5. Then add 2-3 tablespoon of ghee and roast chopped dates for 5 minutes. The dates become tender, now mix all above ingredients. Mix well for 2-3 minutes. You can make this stuffing well in advance and it can also be preserved in an airtight jar for few months.
Dough –
  1. When you are ready to roll the satoris, mix whole wheat flour, maida and a pinch of salt.
  2. Heat the oil and mix it in the flour. This hot oil is also know as “mohan”, it helps the mixture to become lighter and fluffier.
  3. Stir in warm milk and knead the dough for a few minutes to make smooth and firm dough. Keep it aside for half an hour.
Satori / Stuffed paratha –
  1. Divide the dough and stuffing in 5 equal sized balls. Stuffing balls can be larger than dough balls.
  2. Roll a dough ball to make around 3 inch diameter circle, put a stuffing ball and seal all sides as we do in any stuffed paratha. Roll it to make a think puri (around 5 inch diameter puri).
  3. Repeat this for all 5 parts.
  4. Heat a medium size skillet and add 1 teaspoon of ghee. Place a satori over the skillet. After few seconds, flip the satori and lightly press the puffed areas. Flip it couple of times. It will develop golden-brown spots. Take it out on a plate lined with paper towel to absorb extra ghee. Repeat it for other satoris.

Satoris can be enjoyed warm or cold. Enjoy these healthy khajoor satoris!

Chocolate Brownies

Rich, Cakey, Chocolatey Goodness!

I bet you are smiling already. 🙂

This is one thing I have found hard to resist. Even though they are easy to make at home, next time I would rather buy them by the piece just to keep my weight loss goal on track. I found couple of recipes with slight variations in amount of chocolate, cocoa powder and eggs used. The one I used came from my colleague’s mom. She has been baking these brownies for last 50 years, how wonderful is that! I think i did a good justice to her recipe and made them more special by baking them on Valentine’s day.

Chocolate Brownies

Yields – 16 big pieces
Ingredients

5 ounces semisweet or bittersweet chocolate, chopped
1/2 cup (1 stick)unsalted butter, cut into pieces
3 tb spoon cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup walnuts, chopped (optional)

Equipment : 9inch Square Baking pan

Method
Preheat the oven to 350F /180 C. Line the baking tray with parchment paper.

In a medium bowl, melt the chocolate and the butter over simmering water. Set it aside.
Remove from the heat and stir in cocoa powder and sugar.
Next whisk in vanilla extract and eggs, one at a time; beating well after each egg addition. Finally fold in the flour and salt, making sure you don’t over mix the batter. Add in chocolate chips and walnuts. You will notice that the metled chocolate becomes hard to work with once eggs and flour are added, but that’s okay.

Transfer this mixture to the baking pan and bake for 20-25 minutes. Pull out and let them cool for at least 40 minuts on a wire rack to get well defined pieces. Well, I dugged in immediately, nothing tastes better than warm chocolate brownie on a perfect rainy evening!

The Secret
The time you take out the brownies out of the oven is very crucial. A few minutes could turn rich moist brownies into hard ones. Test with a toothpick or a skewer inserted into the middle, it should come out sticky with a little batter and a moist clumps clinging to it. If it comes out clean, you have overbaked them.

Sending this to Rasi’s I am the Star

Deviled Eggs

With Easter just around the corner, this is a great time to try this  deviled egg recipe. These are cute, little, very tempting and especially go well for a potluck party and take no more than 5 minutes when you have boiled eggs ready!

The tricky part is getting the perfect hard boiled eggs and lengthy part is to peel the eggs but my ‘Pro Tips’ section has covered both the tricks so stay tuned!

This is a slightly modified version of classic recipe with a spring twist that comes from fresh cilantro. You can subbed cilantro by any fresh herb of your choice. Let’s get started.

deviled eggs

Deviled Eggs

Ingredients

2 large eggs (as many as you want, use other ingredients to taste)
2 springs of Cilantro
1 tb spoon scallions, finely chopped
1 tb spoon light mayonnaise
1/2 teaspoons Dijon mustard
1/8 teaspoon salt
1 tsp lemon pepper ( or freshly ground pepper + lemon juice)
paprika (optional)
(classic European version always have mayo and mustard)

Method:
Place eggs in a wide saucepan and cover with cold water, cover the pan. Bring to a boil for 10-12 minutes. Remove from heat and let it sit for another 10 minutes. Remove eggs and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Scoop yolks into a separate bowl. Add mayo, mustard (I didn’t use any mayo or mustard in the photo’d version), salt, pepper and mash it together to make it smooth (yep, i skipped it too). Mix it with finely chopped cilantro/chives/watercress ans finely chopped scallions.

You can now pipe the mixture back into the egg halves using a plastic bag or a simple spoon or watermelon scooper. Sprinkle little pepper and/or paprika on top. Serve cold.

Pro Tips –

How do I know if an egg has gone bad?
Here is a simple test. Immerse an egg into glass of water and if it sinks it’s good to eat. If it floats, it’s time to throw it away!

Perfectly Boiled Eggs –
1. Use a wide sauce pan and cover the eggs by at least one to two inches of cold water. Using cold water and gently bringing it to boil prevents eggs from cracking.
2. Vinegar can prevent egg white running out from any cracked eggs but this is generally not needed.
3. Add 1/2 tspn salt when the water starts boiling. (For geek cooks – salt raises the boiling point of water so add salt only after water starts boiling and always cover the pan to save some energy 🙂 This makes peeling shell easier.
4. After 10-12 minutes, remove from the heat and keep it covered for another 10 minutes.

I saw this video on Facebook which has a trick for how-to peel an egg instantly. Haven’t tried it yet, but let me know if it works for you.

Happy Easter!
Happy Egg Hunting!

Banana Walnut Bread

Even though I think about calories, fat, saturated fat and of course, the price I end up buying banana walnut bread at Starbucks. Its taste is so hard to resist. Today I decided to try it myself at home using whole wheat flour instead of maida to make it little healthier. My husband could not tell the difference 🙂 Try this simple recipe.

Whole wheat flour              2 cups
Ripe bananas, mashed       3
Butter (unsalted)                1/2 stick
Egg                                        1
Sugar                                    1/2 cup ( or 3/4 cup )
Baking Soda                         1 tea-spoon
Salt                                        1/4 tea-spoon
Vanilla Essence                    1 tea-spoon
Walnuts, chopped               1/2 cup

Sift together the flour, baking soda, sugar and salt into a large bowl. In another bowl, whisk butter with one large well beaten egg and vanilla essence. Add this mixture to dry ingredients. Add mashed bananas and mix it well to form batter. Add chopped walnuts and mix again.
Preheat oven to 375 degrees Fahrenheit. Grease a loaf pan with cooking spay. You can also use parchment paper. Pour the batter into this loaf pan and bake for about 45-50 minutes at 375 F.

Banana Walnut Bread

Let it cool for 10 minutes before slicing.

Banana Walnut Bread

Food For Thought

Walnuts are often referred to as “brain food”, not only because of brain-like appearance of their lobes but because of their high concentration of Omega-3 fatty acids. They also promote bone health and play an important role in improving cardiovascular health. Banana is a good source of potassium and dietary fiber; provides cardiovascular protection and promotes kidney health.

So don’t feel guilty while enjoying this homemade dessert 😉

Sending this for Bread Baking Day being hosted at Paulchen’s Food Blog with the theme of “Bread With Egg”.

Bread Baking Day #48 (last day of submission April 1, 2012)

Pav Bhaji – Yum O!

Pav bhaji is my weak point. It tastes best when you have it at a road-side place or not-so-healthy place 😉 It was a long time since I made it so when we invited Kandy for dinner, pav bhaji was our first choice. He loved it. This is how I made it.

Ingredients for bhaji :

Potatoes, boiled and smashed         3 medium
Tomatoes, finely chopped             3 medium
Onions, finely chopped            2 big (for bhaji) 1 small (for garnish)
Green pepper (capsicum), rough chopped      2-3 medium
Cauliflower, cut into big florets    1/2 small
Green peas                           1/2 bowl
Carrot, cut into medium peices       1/2 medium sized
Ginger, grated                       1 inch
Garlic, grated                       4-5 big cloves
Cilantro, finely chopped             8-9 springs for garnish
Oil                                  2 table spoons
Tomato puree (without garlic)        2-3 table spoons (optional)

Pav bhaji masala                    2 tea spoons ( or to taste ) (divided)
Red chili powder                    2 tea spoons ( or to taste )
cumin seeds                         1/2 tea spoon
Amul butter and Pav                 as per requirement.

If you are not making khada pav bhaji, roughly chop green pepper, carrots and potatoes. Add these veggies and also cauliflower florets to a pressure cooker with enough water to soak all veggies and let them cook for not more than 3 whistles. Add some salt and whole garam masala to the pressure cooker, if you like.

While that’s happening, finely chop onions and tomatoes, and also garlic and grate ginger. Heat oil in a big pan. I like to add some Amul butter with the oil, but feel free to skip this step. Add cumin seeds, don’t wait long till you add garlic else cumin seeds start burning. Let the garlic pieces turn brownish and then add onion. Add some salt which helps quicken the frying process. Once onions are done, add tomatoes and let them cook down. Add tomato puree, if you have it.

At this point, you are ready to add the masala. Add red chili powder and half of pav bhaji masala and let that mix nicely with the oil and rest of the ingredients. Don’t let it become dry, add some water if needed. And now it’s time for all other veggies and green mutter. If you are using frozen mutter, you can add them directly to the pan else you might want to cook them in advance. Drain the water and mash down the veggies using a wooden / steal masher. That’s makes that process very easy and add it to the masala. Also add the water you used for cooking the veggies. Now add salt and more masala if you like and let it come to a boil with lid on. Let it simmer for a few minutes and keep the lid on to lock down all flavors.

Now comes the best part, just before serving, heat some butter in a small tadka pan and add some pav bhaji masala and let it fry nicely. The smell is out of the world! Add this masala butter to the bhaji and mix it. That’s makes it restaurent style 🙂

Garnish it with chopped onions mixed with finely chopped cilantro and lemon juice! Enjoy with hot toasted pav and be gentle with the butter, just for that day 😉