Trinjan

WOMEN'S SOCIAL & COMMUNITY GROUP

Author: Joao Oliveira

Eggless Carrot Cake

INGREDIENTS

1/2 cup milk
1tsp vinegar
1/2 cup oil. Any vegetable oil
1/2 cup condensed milk
1tsp vanilla essence
1.5 cup plain flour
1/2 cup ice sugar
1/4 tsp cinnamon  powder
1tsp baking powder
1/2 tsp baking soda
A pinch of salt
1.5 cup grated carrot
Raisin or chopped walnuts some for topping 

METHOD

  • Take a mixing bowl add all the wet ingredients mix well.
  • Then add all dry ingredients.
  • Mix well.
  • Oil the 7” tin.
  • Add the mixture to the tin.
  • Bake at 180 degree centigrade for 30-35 mins.
  • Check with toothpick if cake is done. If it comes clean, the cake is ready.

Millet and mung dal khichdi

INGREDIENTS


1 cup millet grains
1 cup yellow mung
1 medium onion
2 medium tomatoes
1/2 cup peas
1 cup roasted peanuts
1 tsp each of ginger, garlic and chilli paste
1 tbsp coconut oil
1 tsp cumin seeds
A pinch of asafoetida
4 dried whole red chillis
1/4 tsp turmeric powder
1 tsp coriander powder
2 tsp salt or to taste
Juice of one lemon

 METHOD

  • Soak the millet and mung separately in water for 2 hrs, drain and keep aside. Heat oil in a pan, add the asafoetida.
  • Then add the dried chillis and cumin seeds.
  • Cut the onion into chunks and add to the pan.
  • Saute for a minute.
  • Now add the ginger, garlic, and chili pastes and cook.
  • Cut the tomatoes into chunks and add to the pan.
  • Then all the spices go in.
  • Cook for a minute and add the peas, followed by the millets and mung dal.
  • Add the roasted peanuts and mix well.
  • Add 2 cups of water, bring to a boil and lower the heat.
  • Put the lid on and simmer for 10 mins on medium heat, till all the liquid is absorbed.
  • Add the lemon juice and garnish with coriander.

Your healthy and nutritious khichdi is ready to eat. Enjoy it with lauki (bottle gourd) raita or boondi

Panjiri

Welcome to Brinder’s kitchen. I show you how to make a quick and nutritious ‘Panjiri’ packed full of minerals, vitamins and fibre. A Panjiri is a healthy energy mixture and in this recipe I make it protein rich by using black chickpeas (kala channa) as the main ingredient. The panjiri helps lowers Cholesterol, stabilises blood sugars, is an Antioxidant, helps with anti-ageing. It can also aid weight loss, improve digestive disorders and promote hair growth.

INGREDIENTS

1 large packet of roasted, unsalted Kala channa

You can pick which nuts, seeds and dry fruit you choose but here are a few I recommend:

1 cup Almonds – good for heart and great skin.

1 cup Pumpkin seeds – promotes good health & sleep

1 cup Four Magaz – A mixture of four types of melon seed kernels. 4 skin and hair

1 cup Sunflower seeds – prevents Anaemia, eases arthritic pain

1 cup Flax seeds (roasted)- rich in omega 3 oils for healthy joints and anti ageing

1 cup Pistachio – boosts immunity system

Sultanas – energy boosters also prevent cramping

Figs and dates – full of iron and vitamin B’s

Sweetener to taste: coconut/brown/ jaggery or ordinary white sugar

METHOD

  • Grind the following ingredients one by one – Kala channa, Almonds, Pumpkin seeds, Char Magaz, Sunflower seeds and Pistachios
  • Chop the Dates and Figs
  • Add all the ingredients plus the roasted linseed and sugar to taste into a large bowl and mix gently with your hands.
 

Mixed Veg Sabji

INGREDIENTS

400 g Brussels sprouts
4 medium-size carrots
1 cup frozen peas
3 small potatoes
1 onion
4 cloves of garlic
1” piece fresh ginger
3 chopped tomatoes
Fresh coriander
1 tsp turmeric
1 tsp cumin seeds
1 cinnamon stick
1 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp ajwain
2 tbsps of ghee
Salt to taste
 

METHOD

  • Chop onion, ginger, and garlic.
  • Wash sprouts and remove any loose leaves.
  • Wash and peel carrots and potatoes. Chop them into small pieces.
  • Wash peas in a sieve to get rid of ice.
  • Melt ghee in the cooking pan.
  • Add asafoetida and cook on medium heat for a few seconds.
  • Then add mustard seeds and cinnamon stick cook until mustard seeds crackle.
  • Add ajwain and cumin and heat for few more seconds.
  • Add chopped onions, ginger and green chilli.
  • Cook until onions are soft and light brown.
  • Add chopped garlic and tomatoes and cook for a couple of minutes.
  • Add turmeric and salt and cook for a few minutes.
  • Add Brussels sprouts, carrots, peas, and potatoes into the pan and mix them well with the tadka.
  • Cook on medium heat until potatoes are soft.
  • Garnish the sabji with chopped fresh coriander.
  • Serve it with chapattis and natural yogurt lightly sprinkled with chaat masala.

Khatiaya

INGREDIENTS

1 cup plain flour
1 cup semolina
1 cup besan (gram flour)
1 cup caster sugar
1 cup ghee – or little less
 

METHOD

  • Mix all 5 and make into dough. Pick small mixture
  • Make little doughs, place on non stick tray or even steel thali.
  • Make small cross with knife on top.
  • Gas mark 4( 180c). Bake till light brown. Let it cool little then remove from tray.

Microwave barfi recipe

INGREDIENTS

300 ml double cream 
125 gm sugar 
300 gm milk powder 
Flaked almond or any other nuts to garnish 

METHOD

  • Mix the three ingredients together in a bowl
  • Microwave for 3 minutes
  • Take out and mix
  • Microwave for 2 minutes
  • Take out and mix
  • Microwave for 2 minutes
  • Take out and tip out onto a flat dish.
  • Spread it out evenly
  • Sprinkle the nuts on top
  • Let it cool
  • Cut into squares and enjoy

Besan Puras (pancakes)

INGREDIENTS

Makes about 10 puras
 
1 bowl besan ( 180gm approx) 
2 heaped tbsp of self-raising flour 
1 bowl finely chopped methi 
Hand full of chopped dhania 
Half a bowl of finely chopped spring onions 
Heaped tsp Roasted jeera slightly crushed 
Green chilli to  taste finely chopped 
Salt to taste 
2 heaped tsp of chat masala 
1 heaped tsp garam masala or kitchen king 
Water to mix 
 

METHOD

  • Mix besan and SR flour in water … not too thick or runny, creamy texture with no lumps
  • Then mix in all other ingredients
  • One ladle per pura/pancake a
  • Make pancakes in an oiled non stick frying pan and spreading your mixture evenly  
  • Turn gently and cook thoroughly
  • Will make about 10 puras
  • Enjoy with mango pickle and yogurt

Bajra roti

INGREDIENTS

Half a courgette shredder -shredded 
Onion finely chopped 
One carrot shredded
Methi; coriander or spinach
Chilli one finely grated to your taste

Now for the spices
Salt, spoon of haldi fresh ground pepper 
Little Jawain crush it with hand to release flower 
Cumin seeds 
Salt

INGREDIENTS

Half a courgette shredder -shredded 
Onion finely chopped 
One carrot shredded
Methi; coriander or spinach
Chilli one finely grated to your taste
 
Now for the spices
Salt, spoon of haldi fresh ground pepper 
Little Jawain crush it with hand to release flower 
Cumin seeds 
Salt
 

METHOD

To roti Make a dough
  • Put all the wet ingredients and the spices into a bowl and mix it with your hands
  • Add 2 cups of the Bajra atta
  • Add a 1/4 cup of hot water and mix with a spoon so you don’t scald your hands
  • Work those biceps
  • You may need to add more flour so it is not too runny. It shouldn’t be too dry either…I like it spreadable.
 
To make roti
  • Heat The tava
  • Greece it lightly  with ghee 
  • On damp tea towel or pona 
  • Place the ball of Jewar flatten into the desired thickness
  • Throw the roti downwards on to the tava with a tea towel on top
  • Leave for few seconds then remove the cloth 
  • After a few seconds sprinkle little water to keep it soft
  • Turn over  cook other side  on the slow flame – whilst cooking make next roti
  • You can make 6 roties out of this mixture
  • Slightly oil it with ghee or coconut oil as they both help to absorb nutrients
 
To Eat
It’s a very filling meal that can be eaten for breakfast lunch or dinner
  • With Yogurt, achar, sabji