Spicy Cream Cheese Fiesta Roll-Ups

Spicy Cream Cheese Fiesta Roll-Ups

With just the right amount of spice, this colorful appetizer of rolled tortillas filled with a tangy cream cheese spread made with the Mr Sandeep Auluck ® Jalandhar Seasoning Blend will be the center of attention at any get-together to eat.

Ingredients::

• 4 large flour tortillas 
• 80 gm cream cheese (room temp.)
• 1/2 cup cheddar and  shredded cheese or Mexican cheese
• 2 tablespoon chopped bell-peppers(caspicum)(any color)
• 2 tablespoon chopped onion
• 2 tablespoon chopped lettuce
• 2 tablespoon chopped cucumber
• 2 tablespoon chopped green onion
• 1 tablespoon chopped tomatoes(no seeds)
• 1 tablespoon chopped cilantro
• 1 tablespoon pickle jalapeño
• 1 teaspoon crushed garlic or garlic powder
• pinch of Salt
• 1/2 teaspoon crushed black pepper
• 1 teaspoon Taco seasoning

Method::

Using medium speed of an electric mixer, beat together cream cheese and dressing mix until fluffy. Add onions, olives, roasted peppers and chilies; stir until blended. Spread mixture evenly over one side of each tortilla, leaving a 1/2 inch (1.25 cm) border. Tightly roll up each tortilla jelly-roll fashion. Wrap rolls individually in plastic wrap. Refrigerate for at least 4 hours or up to 24 hours. Rolls may also be frozen for up to 1 month. Thaw in refrigerator. To serve, trim ends off each roll. Cut each roll into 8 pieces. Makes about 4 dozen roll-ups.

Variation Notes:

* Use bread slices instead of Tortillas.(roll the bread slice and spread the mixture and roll)

* Use tomato or spinach tortillas for color roll-ups.

* Use your choice of vegetables with cream-cheese, like olives, carrots, cabbage.

* Great for Kid's school lunch box.

Happy Picnicking!!!

Summer Special Buttermilk Recipe

How To Make Smoked Chaas  Summer Special Buttermilk Recipe 

Learn how to make Smoked chaas at home a soothing & refreshing drink by Chef Ruchi Bharani.

Beat the heat like a true Indian, with India’s special and favourite soothing and refreshing Smoked Chaas. It is any easy to make and hassle free drink. So watch and learn how to make smoked chaas at home with chef Ruchi Bharani, only on Rajshri Food.

Ingredients:

– Curd

– Water

– Black/Regular Salt

– ghee

– Cumin Seeds

– Curry Leaves

– Green Chilli

– Coriander Leaves

– Coal

– Red Chilli Powder

Method:

– In a jar add some curd add water to it and little bit of salt and blend all of this together.

– For tadka, heat some ghee, cumin seeds, curry leaves, one green chilli and turn off the flame

– Add it to the chaas and add some coriander leaves to it

– Take coal and burn it in a flame, once it hot place it in a tiny bowl and put some ghee over it 

and some red chilli powder, place the bowl in the chaas and keep it for 2 minutes

– The smoke infused Chaas is ready to be serve! 

TOP FOODS THAT MAKE YOU FEEL HUNGER

LIST OF TOP FOODS THAT MAKE YOU FEEL HUNGER

Do you ever have those days when your stomach feels like a bottomless pit? The next meal feels like an eternity away and you’ve got a serious case of the “Hangries”. 

It’s natural for our appetite to fluctuate a little, depending on exercise, stress and hormones. But some foods will artificially amplify your appetite, driving you to distraction and blowing a balanced day of eating out the window!

Find out what 6 foods will rev up those hunger pangs, and some handy alternatives to eat instead!

1. White Toast

It’s fluffy. It’s slightly sweet and it’s oh-so-delicious. Yet this common breakfast choice has some deceptive qualities that are fully programmed to bring on an appetite attack!

Like any refined carbohydrate, white bread is made from a flour that is devoid of its bran and fiber content. This means that our body can digest the leftover starch very quickly, and convert it into sugar. 

The result? Blood sugar levels spike and we get a massive dump of insulin into the bloodstream. Then blood sugar levels plummet and we’re left wondering why we feel like devouring the kitchen. 

Throw in some butter (which sends happy, opiate-like signals to the brain) plus a sweet spread, and you don’t have a recipe for breakfast… You have a recipe for hunger!

Choose Instead: Toasted multigrain spelt, sourdough, gluten-free or sprouted essene bread. Choose a spread that is low in sugar, such a nut butter, pure peanut butter, tahini, avocado or chia jam.

2. Fries

In terms of top foods that are hardwired to make us eat more, and MORE, then still want more later - fries are certainly up there!

The hunger-driving effects of fries are twofold. Firstly, fries are totally oozing with fat and smothered in salt; two components that light up our brains with pleasure signals and stimulate our appetite. 

Fries are also undeniably delicious. This is also an important factor to consider when it comes to hunger, as humans don’t just eat for physiological reasons. We eat because it tastes good too! 

Choose Instead: A whole-baked jacket potato, sweet potato fries, homemade zucchini chips or even a healthified potato salad. 

3: Beer, wine and spirits… Or anything alcoholic! 

We’re often told that the occasional glass of red is good for your health. Rich in heart-healthy antioxidants and polyphenols, there’s a good argument in favor of enjoying red wine in moderation.

On the flip side, alcohol - of any kind - is a known appetite stimulant and will make most people eat more. Plus, it relaxes you and lower your inhibitions around food - which is probably not so good if you have heart disease. 

Choose Instead: If you’re going to drink, choose red wine for its antioxidant quality. Stick to one standard glass and drink it slowly throughout your meal. Always aim to have several nights a weeks which are alcohol free. 

4: Chinese Fast Food (MSG)

On paper, it would appear that Chinese food has many of the qualities which would usually help us feel full. Many dishes are high in protein, provide a half-decent serve of veggies (depending on where you go) and generally contains rice, which tends to be bulking in the stomach. 

Yet inside that delicious plate of sweet and salty deliciousness lurks a very clever little additive which has been engineered with one agenda in mind - to make us eat more. 

MSG, monosodium glutamate and E621 all refer to an artificial flavor enhancer that is commonly used in Chinese cuisine. Research shows that regular intake of MSG may override the satiety centres of the brain and therefore contribute to obesity. 

Choose Instead: Chinese restaurants that explicitly don’t use MSG or make your own delicious Chinese dishes at home! 

5: Sugary Cereals

Kids’ sugary breakfast cereals may be tastebud-pleasers, yet they are laced with all sorts of hidden nasties that aren’t too pleasing in other ways. 

For starters, did you know that the average kids’ cereal is loaded with almost twice the amount of sugar than adult versions? Hello blood sugar mayem!

This sugar also typically comes from high fructose corn syrup, which may interfere with the body’s release of leptin, the ‘fullness hormone’. Therefore, our body doesn’t get the normal signals to stop munching. 

Choose Instead: A wholesome granola, oatmeal, porridge or chia pudding. You can also check out these top tips for making a healthy breakfast. 

6. The Not-So-Sweet Sweeteners

Even though the label may read ‘diet’, don’t let this clever marketing deceive you. 

When our tastebuds detect the sweet flavor of artificial sweeteners, the body prepares for a rush of carbohydrate or sugar… That never comes. Effectively, these sweeteners hijack the brain’s centre that detects sweet foods, yet never follows up with the physical delivery of sweetness. 

We’re left hungry, unsatisfied and yearning for a real sweet treat - something to hit the sweet spot that our brain and body expected. 

Choose Instead: If you really, genuinely are craving something sweet, opt for something that is naturally sweetened (for example with honey, rice malt syrup, coconut sugar, rapadura or pure maple syrup). Many raw, nut-based vegan desserts are also a better option because they are micronutrient-dense, meaning that you still get a bunch of vitamins and minerals as you indulge.

Auluck:: A Seasonal Fruit for Fabulous Skin

Eating for Beauty: A Seasonal Fruit for Fabulous Skin

  The guava tree at my great grand-parent’s house in Bangalore drove me crazy. As the tree bore fruit, the strong-sweet smell around the house was intoxicating and all I ever wanted to do was climb the tree to grab one of the green-yellow fruit. The only catch was that after just a few bites I’d get this unexplainable stomach ache that drove me nuts for the rest of the day.

That didn't deter me. Instead it was like I was addicted to the fruit. I loved the creamy flesh and only a ripe guava would have that bite from the seeds. I loved the way the hands smelt after all the juice had oozed all over it. And like clockwork, every time I’d see a ripe guava, I’d climb up the tree and bite into the fruit and within minutes the tummy ache would begin. Week after week, I’d suffer but giving up on that ripe guava never occurred to me.

It wasn't until a few years later that my grandmother figured that it wasn't really the fruit but the seeds that didn't work for me. So each morning, instead of waiting for the guava tree-stomach ache drama to unfold, she’d scoop out the seeds from a few guavas and set them at the breakfast table.

You see, she was a great propagator of the fruit. Being rich in Vitamin A and C, this tropical fruit is great for the skin and hair. You can actually call it a powerhouse of nutrients – folic acid, potassium, copper and manganese all help regenerate skin cells and combat hair loss problems. So much so, that several cosmetic companies use it in a number of hair and skin treatments and creams. She’d make packs with the fruits - mashing up seeds and pulp with a bit of honey and apply it all over our faces, and even make a pack out of the peels by mashing it in a mortar and pestle and then adding a bit of turmeric and milk. (Natural Beauty Recipes for the Festive Season)

Guavas are also a great source of Vitamin K, which helps in treating skin discoloration and problems like dark circles, acne irritation and redness. Using to fruit as a scrub helps in improving the skin’s complexion and also removes impurities making it look young and fresh. Guava contains an antioxidant called lycopene that helps in shielding your skin against the damaging UV rays. Since it contains about 80% of water it helps in keeping your skin hydrated and supple. Being a rich source of Vitamin C, guava is a fruit that helps in promoting hair growth.

Eating the guava raw or with a bit of chaat masala wasn't the only way she’d feed us this fruit. She’d jam it, make murabbas with it or sometimes even juice it. It wasn't until I was older that I realized, there were about a hundred other ways to use the guava. While buying guavas, make sure you pick firm ones without any blemishes or soft spots.

When you’re using them in a dessert make sure it’s ripe – the white guava (on the inside) turns almost yellow when it’s ripe whereas the pink guava (on the inside) turns a lighter shade of green – and both the varieties of fruit will be slightly soft to touch. If you want to hasten its ripening, it’s a good idea to keep it outside in a brown paper bag, otherwise if you’d like to hang on to it for a few weeks before you eat them, store them in refrigerator away from any other fruit. 

From souffles to crumbles to even vegetable curries - just so much could be done with the fruit. But my favourite way of using up ripe guavas has always been making a fool. What’s a fool you ask? A fool is any fruit puree mixed with whipped cream and a bit of sugar. Served up like a souffle, it’s a low effort dessert that gives terrific results each time. It barely takes any time to make, and keeps well for a day or two. Make and see for yourself.

Guava Fool

Serves 6

Ingredients -

4 ripe guavas

200 ml whipping cream

1/4 cup icing sugar (or more according to how sweet the fruit is)

1 tsp vanilla extract (optional)

Method -

1. Wash and dry the guavas. Chop them without removing the peel and add to a blender. Blend until you get a nice puree. It will be gritty because of the seeds, but don’t worry, that’s exactly what you want. Keep aside in the refrigerator for about 2 to 4 hours.

2. When you’re ready to serve, whip the cream until you get firm peaks, add vanilla (optional) and icing sugar.

3. Fold the whipped cream into the fruit puree and immediately pour into individual serving cups. Serve chilled.

Auluck: fruits that will guarantee weight loss

The top 7 fruits that will guarantee weight loss! 

A recent study found that eating five portions of fruits and veggies a day is a great way to live a disease-free life. Fruits are natural superfoods with immense benefits that help in weight loss – they are high in fibre, contain natural sugars and help keep hunger pangs at bay. One portion of fruit is defined as 80g of fruit so one medium-sized apple would constitute one portion. Here are the top 10 fruits for weight loss:
1) Watermelon
The watermelon is your go-to fruit for weight loss. It’s high in water content (90%) and a 100g serving just contains 30 calories. They’re also a rich source of amino acids called arginine which helps burn fat. The best thing about watermelon, however, is the fact that not only does it keep you hydrated, it will also keep you satiated for a long time which will lead to less unhealthy snacking. Read more about the health benefits of watermelons.



2) Guava
The guava was brought to India by the Portuguese and is packed with immense health benefits. High in fibre, it’s another potent weight loss aid thanks to the fact that its glycemic index is low, making it perfect for diabetics as well. Along with that, it keeps our bowel movements prim and proper which aids the overall weight loss process.
3) Apple
What if we told you that there was a fruit that could reduce your cancer risk, keep your heart healthy, make your teeth whiter, boost your immune system and even beat diarrhoea and constipation? Well the apple’s the one. If you’re on a weight loss diet, then you certainly need the apple in your dietary repertoire. One medium-sized apple contains around 50 calories and doesn’t have any fat or sodium. In fact, a Brazilian study found that women who ate apples before their meals lost 33% more fruits than those who didn’t eat them! Read more about the health benefits of apples.



4) Banana
Packing 105 calories, per piece, the average banana is an excellent source of instant energy and the perfect post-workout food. They’re also healthier than packaged post-workout snacks like energy bars which are just chocolate bars masquerading as ‘healthy’ options. It also helps beat muscle cramps, keeps your BP in check, prevents acidity and even beats constipation.
5) Pear
The pear fulfils one quarter of your daily fibre requirement and is great for your digestive system. It also helps reduce cholesterol levels, reduces the risk of coronary heart diseases and type II diabetes. The fibre content keeps you satiated for longer than normal and the fruit also packs a mean punch thanks to the fact that it’s rich in Vitamin C.



6) Oranges
Not only is the orange great to taste, 100g of this fruit only contains 47 calories which is great for someone looking for a snack while trying to follow a strict diet. It’s also sweet which will help take care of the cravings every dieter has for something sweet!
7) Tomatoes
Yeah, tomatoes are fruits not vegetables and they’re a Godsend for your weight loss battle. They’re delicious, full of antioxidants and reduce water retention. They also reverse leptin resistance, for those not in the known, leptin’s a type of protein which prevents our body from losing weight, thus tomatoes are the perfect ally. Just keep in mind that ketchup – which is loaded with synthetic stuff and sugars – don’t count as tomatoes.

AULUCK : TOP DISHES OF INDIA

Flavours of India: 36 Dishes to Try Out

 

 Andaman and Nicobar Island

Like any coastal region, there is seafood galore on the plates at the Andaman islands. 

 

Andhra Pradesh

Spicy and tangy, Andhra cuisine is similar to most of South India. One of it's traditional dishes is Gongura Pachadi, which is served as a pickle or chutneys.

 

Arunachal Pradesh

The staple food of the state is rice, along with fish, meat and leafy vegetables. Combine all that, bring in a bit of neighbouring Chinese influence and you have a the Thukpa, which is a kind of noodle soup common among the Monpa tribe of the region.

 

Assam

Assamese cuisine has a lot of fish and other seafood, accompanied with rice. Masor Matha, Petur Logot Jatilau aru Bhat Bhoja is one such fish curry that represents the state's flavours. 

 Bihar

Think of Bihari cuisine, which is very simple and wholesome, and the first name that pops into one's head is Litti Chokha — a baked, salted wheat flour cake filled with sattu (baked chickpea flour) and some special spices. It's a staple among the middle-class families of the state.

 

Chandigarh

Mainly inspired by Punjabi cuisine, you really can't visit Chandigarh and sample the Butter Chicken there.

 
Chhattisgarh

Chhattisgarhi cuisine uses many ingredients that aren't used in other states, especially since a lot of it is from the tribals in the region — the Mahuwa flower or even ants. But among the more regular fare, especially for breakfast, are variants of the Besan ka heela. 

 
Dadra and Nagar Haveli

Wedged between Gujarat and Maharashtra, the Union Territory's food habits are also heavily influenced by the two states. Lentils, daals and kadhis are staple fare, especially if they're slightly sweet. 

 
Delhi

Scores of people come to the national capital and promptly join the long queues around Gol Gappa-wallahs, who're peppered across the city. After all, though there are variations of this dish across the country, the one in Delhi is just a tad bit more special.  

 
Daman and Diu

The cuisine for Daman and Diu is deeply influenced by their neighbouring states. So, it's not surprising to find traditional fare from Gujarat and Maharashtra. Alongside, there's also a slight influence of the Portuguese, since the two were under colonial possession of Portugal.  

 
Goa

Goa is food paradise, but then, that's the same for much of India, but people from across the country flock to this Union Territory to unwind and stuff themselves. From Goan sausages and Pork Vindaloo from its colonial heritage to the fresh fish fries and seafood platters, no one leaves hungry! But to top it off is the Goan speciality dessert — Bebinca — that's a must-have at any celebration be it a birth, wedding, Christmas or Easter. 

 
Gujarat

Mainly a vegetarian state, the Gujarati cuisine is known for being sweet. Most of the dishes have varying amounts of sugar in it, though, not so much the dishes from the Kuchh region. They also love their snacks, and one of their favourites is Khandvi, primarily made of gram flour and yogurt. 

 
Haryana

Haryanvi cuisine uses a lot of dairy products and includes dishes like pakoras, besan masala rotis, bajra aloo rotis, churma, kheer, bathua raita, etc. Bathua Paratha  — made of a the leafy vegetable, bathua, found during the winter months.

 
Himachal Pradesh
Rajma is a very popular dish not only in Himachal Pradesh, but other parts of northern India as well. But the Himachalis have a special fondness for preparations with delicacies that feature these red kidney beans.

 
 Jammu and Kashmir

The state's cuisine is from three regions — Jammu, Kashmir and Ladakh, and has influences from Central Asia, Persia and northern India. But if there's one dish that non-vegetarians will swear by when it comes to J&K, that's the luscious Rogan Josh — an aromatic lamb dish of Persian origin, and one of the signature recipes of Kashmiri cuisine.

 
Jharkhand

This rather new state has a very uncommon cuisine that inspired by the tribals in the region. One of the more popular dishes is Thekua, a sweet dish made of sugar, wheat, flour and chopped coconuts. 


 
Karnataka

Much of Kannada cuisine takes is similar to its neighbouring states. So you have variants of dosas, idlis, rotis and spicy pork dishes. One popular dish in the capital city of Bengaluru is the Mysore Masala Dosa, which can be had as a breakfast, lunch or dinner. 





Kerala

Traditionally, Kerala food is vegetarian, and it includes Kerala Sadhya — an elaborate banquet prepared for festivals and ceremonies. But one signature dish that symbolises Kerala is the Puttu — a breakfast dish of steamed cylinders of ground rice layered with coconut.

 
Lakshadweep

Not a dish, per se, really, but everyone in this island Union Territory tops up on coconut water whenever they get the chance. It's for that reason only that Coconut Water has made it to this list of Indian flavours. In terms of influences, the food is heavily inspired by the Keralan cuisine because of its proximity to the state. There is also a huge consumption of seafood, given Lakshadweep's location.



 
 Madhya Pradesh

The state's cuisine varies regionally, with wheat and meat dominating the northern and western region of the state, while the wetter south and east are dominated by rice and fish. One favourite, though, is poha (flattened rice) — usually eaten at breakfast with jalebi.

 
Maharashtra

Maharashtra cuisine is extremely varied, with a balance of savoury and sweet. Popular dishes include puran poli, ukdiche modak, batata wada, masala bhat and wada pav — a sweet dish using chana dal that's usually made during the festival of Holi.

 
Manipur
The staple diet of Manipur consists of rice, large varieties of leafy vegetables (of both aquatic and terrestrial) and fishes. The taste is very different from mainland Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region. 




Meghalaya

Bamboo shoots form an important ingredient in Meghalayan cuisine, and its most popular use is in pork dishes. Jadoh — which is pork and rice — is one of the state's most traditional dishes.



 
Mizoram

Mizo food incorporates a lot of rice and meats such as pork, lamb and mutton. Another favourite are stews. 


 
Nagaland

Naga cuisine features meats and fish that are often smoked, dried or fermented. The various Naga tribes have their own cooking varieties, but they often interchange recipes. Some common dishes are "fermented bamboo shoot" (made from the tender shoot of the Bamboo tree) with fish and pork, axone (soyabean boiled, fermented and either smoked or sun dried) with smoked pork and beef. 
 

Odisha

The cuisine of Odisha relies heavily on local ingredients. Flavours are usually subtle and delicately spice, which is why Chhena Poda makes for a great representative of the cuisine. It is a cheese dessert, and literally means burnt cheese in Odiya.

 
Puducherry

Puducherry, being an erstwhile French colony, has strong influences from the French cuisine on its own. Though, from the Indian side, favourite dishes come from Tamil Nadu, Kerala and Andhra Pradesh. Unsurprisingly, there is also a heavy use of coconut in the Indian cuisine. To mix it up, try the lip smacking French Onion Soup.


 

Punjab

Makki ki Roti and Sarson da Saag is one of the most famous Punjabi dish, and needs no introduction. The luscious green Sarson da Saag (prepared with mustard leaves) tastes fabulous with Makki ki Roti and a generous dollop of butter.

 
Rajasthan

Rajasthani cuisine, has been strongly shaped by the availability of ingredients. Because water is at a premium in the arid region, food is generally cooked in milk or ghee. One typical dish is the Daal-Bati, which is served as a side dish, mixed with the sweet churma.

 
Sikkim

Again showcasing a deep influence of the north-eastern cuisine, Sikkim's local dishes comprise of a lot of use of pork and lamb, usually steamed or made into a stew. But another huge favourite — that is not technically an Indian dish, but has now become a staple and a favourite with the Indian junta — is the steamed momo. 



Tamil Nadu

Tamil Nadu's is the most popular south Indian cuisine in India. More often than not, if someone thinks south India, they'll imagine dosa, idli, vada, sambhar, coconut chutney — all of which are from Tamil Nadu. So how could Dosam Vada and Sambhar not be featured here.


Telangana

The newest Indian state's cuisine borrows from neighbour Andhra Pradesh, but with the geographical divide, it can now boast of owning the world-renowned Hyderabadi Biryani.

 
Tripura

The major ingredients of the Tripuri cuisine are pork, chicken, mutton, turtle, fish, shrimps, crabs and frogs. The tribes of the region are even known to eat dog meat. But for now, we'll stick to a safer Spicy Pork Fry to try on your next visit.



Uttar Pradesh

A state with one of the most varied cuisines on offer, the most popular are the Awadhi and Mughlai cuisine. If you're in (or visited) Lucknow, you'd agree! However Kebabs, both veg and non-veg delight are the one that would satiate even the most discerning palate.

 
Uttarakhand

The mountain state features a cuisine that's wholesome and simple, but when you think of Uttarakhand, the first dish that comes to mind is the Bal Mithai — basically chocolate fudge covered in sugar balls.

 
West Bengal

You can take the Bengali out of Bengal, but you can't take the fish out of the Bengali. Okay, so artistic licence at play here, but those from the state or even those with even a single Bengali friend would know that Bengalis cannot live without their fish curry, or machher jhol. 

auluck : Chocolate Gujiya

Auluck : Chocolate Gujiya 

Ingredients:
For outer covering,
Maida - 4 cups
Ghee - 8 Tbsp
Salt - 1 tsp
For filling,
Khoya - 500g
Desiccated coconut - 6 Tbsp
Cashewnuts chopped - 20
Almonds blanched and chopped - 20
Raisins - 40
Green cardamom powder - 1/2 tsp
Powdered sugar - 300g
Drinking Chocolate - 1 cup





Method:


1. For preparing the covering, sift refined flour and rub in the ghee and salt. Add cold water and knead into a stiff dough. Cover it with a damp cloth and set aside.


2. Roast the khoya slightly till it turns pink. Remove from heat and allow it to cool. Add desiccated coconut, cashewnuts, almonds, raisins, and green cardamom powder to khoya (reduced milk) and mix well. Add powdered sugar and grated chocolate and mix properly.

3. With oiled hands divide dough into small balls. Grease the gujiya mould. Roll out dough balls into small puris (flat roundels), put it on the mould and press lightly.

4. Place the stuffing in the hollow portion. Apply a little water on the edges, close mould and press firmly. Open mould and remove extra dough.

5. Keep gujiyas covered with a damp cloth. Similarly use up all the dough and stuffing. If you do not have a mould, gujiyas can still be prepared.

6. Roll out puris, cut with a bowl (metal bowl of four to five inches diameter) to get a proper round shape. Place stuffing on one half, lightly dampen edges and fold the other half over the stuffing and press edges firmly using a fork.

7. Heat sufficient oil in a kadai (wok) and deep-fry gujiyas on medium heat till golden brown. Drain and place on an absorbent paper. Let them cool slightly before serving, as the stuffing inside may be very hot.

Note: If you want to have healthy gujiyas, place the gujiyas on a greased baking tray. Brush them with a little ghee and bake at 180°C for 20 to 25 minutes instead of frying.

auluck: Mawa Gujiya

auluck: Mawa Gujiya

Ingredients

Khoya/mawa crumbled - 2/3 cup

Refined flour (maida) - 1 cup

Ghee - 3 teaspoons

Oil to deep fry

Dried figs chopped - 1/2 cup

Seedless dates chopped - 1/2 cup

Cashewnuts chopped - 10

Almonds chopped - 10

Walnuts chopped - 10

Method:

1. For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs.

2. Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes.

3. For the filling, heat a non-stick pan; add the khoya and sauté for three minutes or till the fat separates. Set aside to cool.

4. Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions. Roll out each ball into a puri.

5. Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.

6. Heat sufficient oil in a non-stick vessel, gently slide in a few gujiya at a time, and deep fry for five to six minutes or till golden brown.

7. Drain on absorbent paper and store in an airtight container when completely cold.