Showing posts with label Dairy. Show all posts
Showing posts with label Dairy. Show all posts

How to make vegetable puff | Indian Veg Puff Recipe | Vegetable Puffs Recipe | Veg Curry Puffs Recipe [Video]


Vegetable Puff Recipe with step by step video instructions. Vegetable Puffs are a popular Indian bakery snacks made by filling sheets of puff pastry with a spicy potato and mix vegetable mash. Vegetable Puff or Pattis are perfect for a tea time snack.

In a hurry? Jump to Video or Jump to Recipe

Indian vegetable puff

Vegetable Puffs or Pattis, as I knew them throughout my childhood, have always been a favorite tea time snack. Layers of crispy flaky puff pastry that crumbled as you ate them, filled with a spicy veg filling, mainly potato. 

Veg Puffs are also so easy to carry that they are almost the most popular food on the walk for me. I used to buy them all the time when I was in college and eat them on the bus on my way home. 

What are Vegetable Puffs?


Vegetable Puffs or Veg Puff or Veg Pattis are a very popular savory bakery snack sold in India. They are very similar to curry puffs that you may find in South Asia but vegetarian. A spicy filling of potato and mix vegetables are sealed in puff pastry sheets and baked until golden. These are a popular evening snack.

While I loved eating them, until a few years ago, I didn't attempt to bake them myself. The reason? the extremely complicated recipe for the puff pastry. I mean you have the rough puff and the traditional puff pastry. The rough puff pastry, while works out perfectly for pies, doesn't really work for our bakery-style puffs. And the traditional one, well I attempted it. I laminated the butter and dough and went through the whole shebang. The resulting puff tasted nothing like the bakery puff. My sister just rolled her eyes saying it tasted too buttery for her liking. Although I hate to admit it, it was true. That puff pastry would have tasted amazing with something sweet like a chocolate puff or something, but for savory, the butter just took over. And I may have messed up somewhere because it never got the nice golden color and the pastry became way flakier than I would have liked. 

Indian vegetable puff

Indian vegetable puff

Bakery style Puffs....

A few years ago I visited my cousin who had taken up the running of a bakery on contract. He had a cook who would make the pastry and bake the final puffs, while my aunt made the filling. So this recipe of the filling is actually courtesy of her. I would have never thought of adding in the mint leaves, but she did and it tasted amazing. I left it as optional since most bakeries do not add it, but it does taste really good with it. 

Regarding the puff pastry, the cook used vanaspati or dalda (hydrogenated vegetable oil). All bakeries use vanaspati in their puffs, it makes them crispier and is much easier to use as it doesn't melt at room temperature. While it makes the puffs vegan and much easier to make, vanaspati is not good for health.

So in this recipe, we followed the exact same process as that of the bakery, but replaced the vanaspati with butter. This makes the puffs crispy without an oily feeling. While it is not the healthiest recipe around with all that butter in there, it is definitely better for you than the vanaspati. 

Some tips and details

  • Use a good quality unsalted butter as this is the taste that will come through in your puff pastry.
  • Adding sugar in the dough helps with the color. If you are avoiding sugar, you can skip it, but the puffs will be paler to the eye. You can also brush the puff with milk before baking for more color.
  • 3 folds is the common way of making puff pastry. Any more than that may lead to a very dense pastry that may not rise well.
  • I sealed the puff a little away from the edge and very gently. This allowed the edges to expand into separate layers. If you seal the edge, the pastry will still taste the same, but may not be visually very appealing.
  • The first time I baked the puffs, I made the pastry a week ago and froze it. This puff had more well defined layers as compared to the one I made on the same day. It still tasted great.
  • The puffs can be filled with anything you like, the filling recipe here is only one of the many. Feel free to be creative with it.
  • If you need to bake in batches, store the remaining puffs in the fridge until the first batch bakes.
Indian vegetable puff



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



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How to make vegetable puff | Indian Veg Puff Recipe | Vegetable Puffs Recipe | Veg Curry Puffs Recipe


Indian vegetable puff Vegetable Puffs are baked Indian puff pastry parcels stuffed with a spicy vegetable mix. These veg puffs are stuffed with a spicy mix of boiled potatoes, carrots and green peas. This recipe also shows how to make the puff pastry from scratch.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     3 hours
Cook time:     45 minutes
Total time:     6 minutes
Yield:                Makes 8 Puffs


Ingredients:


For the Puff Pastry:


3 cups Maida / All Purporse Flour
190gms unsalted Butter
1 tsp Salt
1 Tbsp Sugar
0.5 Lime
1 cup cool Water

For the filling:


3 large Potatoes, boiled and peeled
1 Carrot, diced small
0.5 Green Peas, fresh or frozen
4-5 Garlic cloves
1 Tbsp Ginger, chopped
1-2 Green Chillies
Handful of mint leaves / pudina (Optional)
1 Onion, finely chopped
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
2-3 Tbsp Oil
Salt to taste

Method:


To make the puff pastry:


1. Squeeze the lime in the cool water.
2. To make the dough for the puff pastry, take 2 cups of the flour in a large bowl and add 1 Tbsp sugar and 1 tsp salt to it. We will use the remaining 1 cup of flour for dusting while rolling.
3. Add in 40 gms of the unsalted butter and with your fingers mix it in until the flour appears sandy.
4. Now add the cool water little by little and knead to a soft and smooth dough.
5. Make a few slits in the dough with a sharp knife and cover and rest for 20-30 minutes.
6. After resting, dust the counter with dry flour and place the dough on it. Roll the dough into a rectangle as thin as possible. Use dry flour for dusting as required.
7. Take 50 gms of unsalted butter and apply it in a thin layer to 2/3rd of the rolled dough.
8. Sprinkle some dry flour on the butter. This helps make the layers.
9. Now gently fold the non-buttered 1/3rd dough onto the buttered dough. Now fold the other end to complete the letter fold. For clearer instructions on folding, refer to the video.
10. Take a baking sheet and sprinkle some dry flour on it and place the folded dough. Cover with a moist cloth and cool it in the fridge for 20-30 minutes.
11. After 30 minutes, move the dough from the baking sheet to a dusted surface and roll it out again.
12. Repeat steps 7,8,9 and 10. This is the second fold. We will do one more similar roll and fold process.
13. After 30 minutes, repeat the same steps 7 to 9 for the third time.
14. At this point you can choose to freeze the puff pastry if using later. To freeze the puff pastry, wrap it in a plastic wrap and freeze it without folding. If you are planning to make it fresh, then repeat step 10 and continue to make the filling in the meanwhile.
15. If you are using frozen puff pastry sheet, then on the day of making the puff, remove the sheet from the freezer and keep it on the counter 45mins to 1 hour before you plan to bake. You want the dough to be pliable but the butter to still be cold. You can make the filling while the dough thaws.

To make the filling:


16. To make the vegetable filling, grind together the mint leaves (optional), ginger, garlic and green chillies into a paste.
17. Heat oil in a kadhai and add in the mustard seeds.
18. Once the mustard seeds splutter, add in the finely chopped onion and fry until the onions are golden.
19. Add the green peas and diced carrots. Fry until cooked.
20. Add the paste made earlier and saute until fragrant.
21. Add in turmeric powder and salt. Mix well.
22. Coarsely mash the boiled potato and add to the kadhai.
23. You can add garam masala for a spicy filling.
24. Keep aside the filling to cool to room temperature.

To make the puff:


25. Once the filling has cooled, roll out the dough on a surface dusted with dry flour.
26. Dust off the excess flour on the dough with a brush.
27. Cut the dough into 8 equal rectangular pieces.
28. Add a spoonful of filling in each rectangle in the center.
29. Wet your finger with water and lightly apply water along the shorter end of the piece.
30. Fold the pastry sheet to seal the puff. Very gently press a little away from the edges to seal . Do not crimp the edges if you want the layers to puff up and separate.
31. Preheat the oven to 220 degree C. Bake the puffs for 20 minutes or until the puffs are golden.
32. Cool on a wire rack. Serve warm or at room temperature.




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Instant Milk Peda Recipe | Milk Peda Recipe with Condensed Milk | Quick doodh peda recipe [Video]


Instant Milk Peda Recipe | Milk Peda Recipe with Condensed Milk | Quick doodh peda recipe with step by step video instructions. Instant Milk Peda or Doodh Peda is made by combining sweetened condensed milk like mithai mate or milkmaid and milk powder and cooking them on low heat to make instant khova. Pedas are flavored with cardamom, shaped and topped with nuts. Instant milk peda is perfect for festivals like diwali or when you want a quick dessert. This recipe is gluten free and suits a Jain diet.

In a hurry? Jump to Video or Jump to Recipe

milk peda made from milk powder and condensed milk

Milk Pedas are one of the easiest of Indian sweets, especially with THIS recipe.

You know that time, when you had a nice spicy dinner, and then get this sudden sweet craving, but it's already late and you are so cozily dressed up in your pajamas. And you are torn between changing and driving to the nearest sweet mart or trying to suppress that craving. You don't need to anymore, not with this recipe. 

The scene I just described above, is something I experience almost every couple of weeks. And most of the times laziness wins, I hate changing and going out after 10pm. So I mostly settle for maybe a biscuit or when I am in a good healthy-diet sort of mind, a couple of dates or raisins. But mostly, I'm still thinking of delicious desserts in my head. 

So when you aren't freezing brownies for such nights, give this peda recipe a try and I assure you it won't disappoint. In fact, it is so easy, a 12-year-old can make it, so feel free to delegate this to the little chefs at home. My sister actually won a cooking contest in school making this on an old kerosene stove, so you can guess how simple and tasty it really is. 

Instant Milk Peda is made from just a handful of ingredients - ghee, condensed milk, milk powder, cardamom powder and nuts.

milk peda made from milk powder and condensed milk

Notes to make the perfect Pedas

Not that you need too many pointers, but I did somehow manage to mess up this recipe once, so I thought I'd rather share the experience.

  • When I say 5-6 minutes of cooking, I mean it. Unfortunately, the first time I made the pedas, I went by look and feel rather than timing. I ended up with very chewy pedas, almost like a 5-star or caramel candy if you know. Not a pleasant experience for my jaws. So although the mixture looks runny and sticky after 6 minutes, don't cook it too long. At the maximum, based on the heat, you may need 1-2 minutes more. The pedas will harden and set as they cool, so don't worry.
  • What if my advice above failed and you actually undercooked it. Don't worry, put the mix back on the stove and maybe cook for an additional 2-3 minutes.
  • What if you totally missed my advice and overcooked it. Well, at least now you know how strong your jaws are. But don't worry, I actually managed to get this working too. Keep the pedas in the fridge overnight. In the morning, remove them and keep them on the counter and allow them to come to room temperature. Somehow this magically fixed the texture in my case. So it is worth a try, don't you agree?
Also, you can top the pedas with any nuts or no nuts at all. I like almonds and pista, so that is what I used.

Flavoring too is your choice. The traditional flavoring for most Indian sweets is cardamom and I stuck with it. You can use saffron, rose, or kewra too. I've tried the rose and it rocks.

Oh and also, since I'm posting this so close to Diwali, have a happy and safe one. 

I have a Diwali playlist on YouTube, that may interest you too, check it out here.

milk peda made from milk powder and condensed milk

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



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Instant Milk Peda Recipe | Quick Doodh Peda | Milk Peda with Condensed Milk


milk peda made from milk powder and condensed milk Instant Milk Peda or Doodh Peda an Indian fudge type of dessert / sweet that is made by combining sweetened condensed milk like mithai mate or milkmaid and milk powder and cooking them on low heat. Pedas are flavored with cardamom, shaped and topped with nuts. Instant milk peda is perfect for festivals like diwali or when you want a quick dessert. This recipe is gluten free and suits a Jain diet.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     10 hours
Cook time:     10 minutes
Total time:     20 minutes
Yield:                25


Ingredients:


400gms Sweetened Condensed Milk
1.5 cup Milk Powder or Dairy Whitener
8-10 Green Cardamom
1 Tbsp Ghee
3 Tbsp chopped nuts like Almonds and Pistachios

Method:


1. Peel the cardamom and crush the seeds into a powder. Add 1 tsp sugar to help you pound it into a powder.
2. In a non stick pan, add the ghee, condensed milk and the milk powder.
3. Mix well.
4. Cook the mixture on low heat while stirring constantly to prevent the mix from burning.
5. Continue to cook for 5-6 minutes or until the mix comes together as one mass.
6. Add cardamom powder and mix well.
7. Remove from heat and transfer to a bowl or a plate. The mix will look sticky, but don’t be tempted to cook it more. The pedas will become chewy if overcooked.
8. As the mix cools, it will begin to harden and set.
9. Grease your hands with ghee and take a spoonful of the mix while still warm and shape into pedas.
10. Top with chopped nuts and gently press so that they stick to the peda.
11. Cool completely before serving.
12. Pedas can be stored at room temperature for 1-2 days, after which they are best stored in the fridge. Do not store them for over 5-7 days.




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Tavsali Recipe | Goan Steamed Cucumber Cake Recipe | Eggless Cucumber Cake Recipe


Tavsali is an eggless steamed cucumber cake from Goa. Tavsali is made with a handful of ingredients in a steamer. It has the delicate taste of cucumbers and is mildly sweet from the jaggery. Tavsali is refined sugar free. Tavsali suits a Jain diet and can be adapted to a vegan or plant based diet by just replacing the ghee with oil.

In a hurry? Jump to Recipe

Tavsali, Goan Cucumber cake



Tavsali always takes me back to my childhood. When I think of Tavsali, a scene is formed in my mind and I would give anything to go back to it. It is afternoon in my mom's kitchen, stormy dark grey clouds outside and my mom has just removed this fragrant cake from the steamer while the whole house is having their Sunday afternoon siesta.

My mom loved to cook for us when we were little. She'd learn new recipes from friends, colleagues, and neighbors and try it out on Sunday afternoon when we all slept after a good heavy lunch. And this Tavsali is one of those things that she made for us. I don't think it was a dish she grew up with, but learned it later in life and made it several times for us. It was also something she liked, it had all the flavors of her home, Mangalore, for her in it. cucumber, coconut, and jaggery. 

When it started raining this last month, I'd been craving for this. I don't know why but that scene I wrote before was evoked and I just had to have it. So although I got very lukewarm responses to "I'm going to finally make Tavsali", I went ahead and made a small batch. It didn't take much for the lukewarm to turn to favorable response though. One little half piece from the edge of the cake was all it took, frankly speaking. Even the people I thought would not enjoy it, like my brother in law, seemed to take on a liking for it.

All my recent recipes have been a video, but I was unable to shoot one for this. Reason? It was raining cats and dogs and cows and horses when I started cooking this and the stormy winds caused a blackout and I really had the poorest lighting possible. Luckily, I did take a few pics on my phone, so I added those in the step by step photos.

Tavsali, Goan Cucumber cake


What is Tavsali?


Tavsali is an eggless steamed cake that is made with coarse rava or semolina/cream of wheat, grated cucumbers, fresh coconut, jaggery, cardamom, and some cashew nuts. It is a very delicate dessert. The mild flavors of cucumber actually shine. The cardamom just adds to the aroma without being overpowering. Tavsali is also not one of those desserts that is cloyingly sweet. It is just mildly sweet. But you can definitely increase the sweetness as required. It is also a very moist cake because of the cucumbers which soften when cooked.

More details...


To make Tavsali, we use the thicker rava not the chiroti rava. Rava used to make upma or uppit or Bansi rava can be used. You can also use Dalia or broken wheat partially. While one can use the yellow cucumber, I used the regular green cucumber to make this.

Firstly, the rava is roasted in a little bit of ghee until it is slightly browned or you get a toasty aroma from it. For a plant based alternative, replace the ghee with coconut oil or any flavorless oil. Allow it to cool, while you grate the cucumbers and coconut. Mix together the rava, grated coconut and the grated cucumber along with the water. Add in powdered or grated jaggery, crushed cardamom seeds, a pinch of salt and broken cashew nuts. Mix until the jaggery is dissolved.

Prepare your steamer, you can use an idli steamer or a pressure cooker without the whistle or just place a kadhai or large vessel with water in it and allow it to come to a boil. Place a stand in your steamer or any vessel just to give the cake tin some height. Grease your cake tin or any vessel in which you are going to make the cake with ghee or coconut oil and pour in the cake mix.

The cake mix is not very thin like regular cakes, it is on the thicker side. But if your cucumbers were on the drier side and you did not get enough juice from them, add a little milk or coconut milk to loosen the batter.

Steam for 30-40 minutes on medium heat. A wet knife inserted into the cake should come out clean.
Remove from heat and allow to cool for 5-10 minutes before demoulding the cake. Wait at least 20-30 minutes before cutting it.

Tavsali can serve as a dessert or as a mildly sweet breakfast too. It lasts well for at least one week in the fridge.

Tavsali, Goan Cucumber cake

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Tavsali Recipe | Goan steamed Cucumber Cake Recipe | Eggless Cucumber Cake


Tavsali, Goan Cucumber cakeTavsali is a traditional Goan steamed cucumber cake made with rava or semolina, grated cucumber, coconut and jaggery. It is a mildly sweet dessert with an option to make it vegan.

Recipe Type:  Dessert
Cuisine:            Goan
Prep Time:     15 minutes
Cook time:     60 minutes
Total time:     60 minutes
Yield:                Serves 4-5

Ingredients:


1 cup Coarse Rava (Semolina)
2 Cucumbers
0.5 cup grated Coconut
1 cup powdered Jaggery
0.25 cup broken Cashewnuts
1 tsp Cardamom powder
2 tsp Ghee or Coconut Oil
1-2 Tbsp Milk (Optional)

Method:


1. Heat 1 tsp of ghee or coconut oil in a pan and add the rava. Roast on low-medium heat until lightly browned. Remove from heat and allow to cool completely.
2. Peel and grate the cucumbers and add to the rava, once cooled.
3. Add the grated coconut, cashewnuts and cardamom powder.
4. Add jaggery powder to taste. I used the full 1 cup, you can add more or less as per your taste.
5. You can either shape the cookie dough as a log before chilling or as a ball of dough.
6. Keep water in a steamer to heat or in a pressure cooker. If using a cooker, don't close the lid.
7. Grease a tin with ghee or coconut oil and add the cake batter to it.
8. Place the tin in the cooker or steamer and close the lid. If using a cooker, do not put the whistle.
9. Steam on medium heat for 35-40 minutes or until an inserted knife comes clean.
10. Allow to cool slightly and then demould. Cool completely before cutting.
11. Store in the fridge if not eating the same day.



Step by step photo instructions:


Tavsali, Goan Cucumber cake

Tavsali, Goan Cucumber cake



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Paneer Tikka Recipe | How to make Paneer Tikka [Video]


Paneer Tikka Recipe with step by step photo and video instructions. Paneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney. 

In a hurry? Jump to Video or Jump to Recipe


Paneer Tikka


Sitting on a sea-facing table on a shack and eating Paneer Tikka on a skewer along with a cold drink while listening to the waves crashing against the shore and the sun all orange and ready to set. The ideal setting in my head, something absolutely impossible at the moment. But when I can be transported to my favorite places in my head, hell, why not!

Food does transport you to places, doesn't it? And to me, the setting of a seaside while I eat these hot spicy yet soft paneer tikkas with that zingy green sauce seemed so much more enticing than being cooped up in front of the TV. Oh yeah, that sauce is Z-I-N-G-Y right up to the last Y. And that's a sauce that I use with everything. And while that is not the traditional sauce for Tandoori dishes, it goes perfectly well, as per me.


What is Paneer Tikka?


Paneer Tikka is a very very popular appetizer, entree, starter from North India. Big pieces of soft paneer are marinated in hung curd (yogurt), besan (chickpea flour), and a lot of different spices along with some quick cooking veggies like capsicum, tomatoes and onions. This is then skewered and traditionally cooked in a Tandoor. Let the Tandoor not stop you from making Paneer Tikka. Use the grill mode in your oven, or the barbeque, or just the simplest - a pan on the stove to grill these babies.

Paneer Tikka tastes heavenly when it has that slight char, so go for it.

To make the tastiest Paneer Tikka, buy the best Paneer you can get. Normally I would suggest making it from scratch, but I've never found homemade Paneer works best for this as it is slightly more crumbly than required. Buy the softest and freshest Paneer you have available, maybe malai paneer.

Paneer Tikka


What all Spices are we using?


While we use a lot of spices in Paneer Tikka, it is actually not "hot" on the palate. The spices just add flavor without adding any real chilli heat. Today we are using the following spices to flavor our Paneer Tikka:

Coriander Powder
Cumin Powder
Red Chilli Powder
Turmeric Powder
Garam Masala
Chaat Masala
Amchur (dried mango powder)
Kasuri Methi (dried fenugreek leaves)
Black Pepper
Ajwain or Carom seeds

I know, it is a big list, but most Indian households have this readily available in their pantry. But if you don't you can just go ahead and buy Tandoori Masala. Oh yeah, there is a shortcut and it tastes equally good. Tandoori Chicken Masala is readily available in all famous Indian brands, and it does not contain Chicken. It is a vegetarian masala and it is being marketed to cook chicken, but it tastes equally good with vegetarian dishes like Paneer Tikka or Tandoori Gobi. 

We also specifically used Mustard oil as it adds that kick of pungency. Use any neutral oil if you don't have access to it.

That Zingy Sauce/ Chutney


Usually Paneer Tikka is served with a light green yogurt based chutney that tastes amazing. Really! I can actually eat bowlfuls of that chutney. But I usually make this green chutney/sauce for most of my appetizers. It is made of just 4-5 ingredients - fresh Coriander leaves, fresh Mint leaves, fresh Green Chillies, and lime juice. Blend them together with salt and water and you have a sour, salty, fresh sauce that can wake you up in a jiffy. I sometimes add a clove of garlic too. You can also add a teensy spoon of sugar to balance the chutney.

Paneer Tikka


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Paneer Tikka Recipe


Paneer TikkaPaneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney.

Recipe Type:  Appetizer
Cuisine:            North Indian
Prep Time:     2 hours
Cook time:     30 minutes
Total time:     2 hours 30 minutes
Yield:                Serves 5-6

Ingredients:


400gms Paneer
1 Capsicum
2 Tomatoes
1 Onion
Oil to grill

For the marinade:


2 cups Hung Curd
3 Tbsp Chickpea Flour (Besan)
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
0.5 Tbsp Turmeric Powder
1 Tbsp Red Chilli Powder
0.5 Tbsp Garam Masala
1 tsp crushed Black Pepper
0.5 tsp Carom seeds (Ajwain)
0.5 Tbsp Chaat Masala
1 tsp dried Mango Powder (Amchur)
1 Tbsp Kasuri Methi
1-2 Tbsp Lime juice
2 Tbsp Mustard Oil
1.5 Tbsp Ginger Garlic Paste
Salt to taste

Method:


1. Cut the Paneer into 1" cubes. Deseed the tomatoes and capsicum and cut into 1" sized pieces. Peel the onion and separate the layers and cut into 1" sized pieces.
2. In a large bowl, add add the ingredients for the marinade and mix well. Taste and adjust salt or spice as required.
3. Add in the cubed paneer, capsicum, tomato and onion and mix well until they are completely coated with the marinade.
4. Cover and allow to rest for 1 to 2 hours.
5. If using bamboo skewers, keep them soaked in water while the paneer marinates.
6. After 1-2 hours, skewer the paneer and vegetables onto a skewer.
7. Heat oil in a non stick pan and place the skewers. Cook in batches if required. The paneer tikka can be cooked in the oven in the grill mode or on a barbeque too.
8. Turn the skewer after the first side cooks. Do the same for the remaining sides.
9. Once all sides are cooked, remove from heat.
10. Serve the paneer tikka hot with coriander mint chutney.



Step by Step Photo Instructions:





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Moonglet Recipe | Moong Dal Pizza Recipe [Video]


Moonglet recipe with step by step photos and video instructions. Moonglet is a popular North Indian street food. Moonglet is a fluffy pancake made from split mung beans and topped like a pizza with vegetables, seasoning and cheese. Moonglet is gluten free. This recipe can be adapted to suit a vegan diet and a Jain diet.

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Gluten free fluffy pancake made from moong dal  with pizza toppings

You guys, you have got to try this fluffy pancake meets Pizza aka Moonglet. It is light, flavorful and so customizable. It is also gluten-free and can be adapted to suit a plant-based / vegan diet and the Jain diet. So easy too.

I saw this on YouTube and I knew instantly that I had to try it. The idea of a gluten-free pizza made with all natural ingredients was too tempting to resist.

Gluten free fluffy pancake made from moong dal  with pizza toppings


I loved the crispy outside. I love the soft and fluffy inside. And I love the toppings. I've topped the Moonglets with so many different toppings - capsicum, tomato, baby corn, onion, paneer, tofu, etc. It is really your choice. I also found topping the Moonglet with pizza seasoning made it even more yum. You can either go the Italian way like I did and top with oregano, garlic powder, etc. or try a fajita seasoning. It's all in your hands.

Making the batter needs a little bit of patience, this is not an instant recipe. The moong dal or deskinned split mung beans need soaking. If you are short of time, soak for just 2 hours and if you have the time, you can soak it overnight. I just would not exceed 10 hours. Then just grind the moong dal along with ginger and green chilies to make a smooth batter. The dal itself will be moist and you may not require any extra water. Grind it as thick as possible, we can add water later while making the Moonglet. The Moonglet gets its fluffiness from Eno fruit salt, if you don't have Eno, use baking soda and a teaspoon of lime juice to help it get the rise. It may not be as fluffy as with Eno, but it will still be light. I have found adding a little water along with the Eno, helps it fluff up better.

Gluten free fluffy pancake made from moong dal  with pizza toppings


Now how many Moonglets you make is all up to the size of your pan. I prefer making several small ones instead of one large one. It makes it much easier to flip them. I suggest using the smallest frying pan you have to make them and dividing the batter accordingly. Grease the pan and add the batter. Top with whatever you choose and use the back of the spatula to press the toppings in.  Once the first side cooks, flip and cook the other side and top with cheese before serving.

This was my easy version of the Moonglet. YouTube is awash with several versions, some even go the cheese burst way where the Moonglet is cut open carefully and cheese is put inside along with the topping and allowed to melt. I would love to try that out someday.

Always, always serve the Moonglet hot. You can serve it with sauce or chutney or even salsa, something to just dip the Moonglet it.


Suggestions to suit other diets:


  • To adapt the recipe to a vegan / plant-based diet, use only vegetables or use tofu for the topping. You can either skip the cheese or use vegan cheese.
  • To adapt the recipe to a Jain diet, skip the ginger in the batter. You can replace it with asafoetida or hing.


Gluten free fluffy pancake made from moong dal  with pizza toppings


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

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Video Recipe





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Moonglet Recipe | Moong Dal Pizza Recipe


Gluten free fluffy pancake made from moong dal  with pizza toppingsMoonglet is a popular North Indian street food. Moonglet is a fluffy pancake made from split mung beans and topped like a pizza with vegetables, seasoning and cheese. Moonglet is gluten free. This recipe can be adapted to suit a vegan diet and a Jain diet.

Recipe Type:  Breakfast / Snacks
Cuisine:            North Indian
Prep Time:     5 hours
Cook time:     30 minutes
Total time:     5 Hours 30 Minutes (includes soaking time)
Yield:                3 to 4


Ingredients:


1 cup Moong Dal
2 Green Chillies
1 tsp Ginger, grated
1 tsp Eno fruit salt
1 tsp Pizza seasoning
Sliced vegetables for topping
Sliced paneer for topping
2 tbsp Coriander leaves, chopped
3-4 Tbsp Cheese, grated
3-4 Tbsp Oil
Salt to taste
Water as required

Method:


1. Wash the moong dal and soak it for 5 hours.
2. Drain the moong dal and grind it along with ginger and green chillies and 1 Tbsp of water until smooth. The batter has to be thick, so don't add too much water.
3. Add salt as per taste and the eno to the batter.
4. Add water if required and mix well until the eno is combined and the batter is fluffy.
5. Heat oil in a small non stick pan and add spoonfuls of the batter. Divide the batter depending on the size of your pan. I made 2 moonglets with a 6" frying pan.
6. Keep the pan on low heat and arrange the toppings. I used sliced capsicum, tomato and paneer.
7. Top with chopped coriander leaves and pizza seasoning.
8. Gently press the toppings into the moonglet with the back of a spatula.
9. Cover and cook on low heat for 6-8 minutes or until one side is cooked.
10. Gently flip the moonglet and spoon oil on the sides.
11. Remove from heat once the second side is cooked too.
12. Top with grated cheese.
13. Cut into slices and serve.


Gluten free fluffy pancake made from moong dal  with pizza toppings


Gluten free fluffy pancake made from moong dal  with pizza toppings

Gluten free fluffy pancake made from moong dal  with pizza toppings



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