Sesame Gold Coin

Sesame Gold Coin (Triangle)

Sesame Gold Coin is a recipe for those who loves bread with tea or in breakfast. Adding butter to the bread and eating them creates a guilt of eating fat directly. So here is one more healthy snack with the brown bread which is baked and having veggies too. Sesame seeds are also very good for health. We can add the sesame seeds in the mixture too or we can just keep them to sprinkle from the up.

While making these bread the idea was coming in my mind is i want to make gold coin but i don't want to waste the bread or the filling so i chose the triangle shape. Hope it is ok for you to call them Coin and showing triangle. But if you want to make them round shaped then just toast the bread for 2 minutes and you have to cut them in round shape with the help of the cutter before putting the filling on it. After that you can bake it.

So here i present supperrr delicious and yummy gold coins with the detailed recipe.

Servings: 12

Ingredients:


6 Brown Bread Slices
Olive oil enough to spread
1 potato boiled and grated
1 small onion chopped finely
1 large carrot grated
half bowl grated paneer
1 capsicum chopped finely
1-2 tsp tomato sauce
1/2 tsp pepper, salt to taste
Sesame seeds (Til) to sprinkle

Method:

1. Heat 2 tsp oil. Add onions. Cook till transparent.
2. Add capsicum and carrot. Cook for 2 minutes on low flame.
3. Add potatoes, paneer, tomato sauce, salt , pepper and cook for 2-3 minutes. Keep aside.
4. Spread some potato mixture on the bread slices and press. Sprinkle sesame seeds. Press. Bake at 180 degree for 12-15 minutes till the bread turns crisp from the under side.
5. With the help of the cutter, give them shape as you want. As these are called gold coins so we should give them round shape. But to avoid wastage i gave them triangle shape.
6. Serve with chilli garlic sauce or green chutney.

Nariyal (Coconut) Laddoo

Nariyal (Coconut) Laddoo

Serves: 20

Ingredients: 

Milk - 2 litre ( I used packet milk)
Condensed Milk - 200 gms
Sugar-100 gms ( or according to taste)
Ilachi- a pinch
Dry Coconut- 250 gms
2 lemons

Method: 

1. Boil the milk and as soon as it boils then add juice of 2 lemons. You will get the paneer.
2. Strain and wash the paneer with cold water.

3. Place the paneer in a pan and add condensed milk, ilachi, dry coconut around 200 gms and mix properly until it leaves the pan.

4. Taste it and add more sugar or dry coconut if you find it less.
5. Make round small 20 balls with this mixture.
6. Now take a plate and put 50 gms of dry coconut in that then roll all the laddoos in coconut.
7. Keep the laddoos in fridge at least for 2-3 hours in fridge before serving as they will be bind properly.

Mawa Gujia

Mawa Gujia

 Does Gujias/Karanjis need any introduction ???? No....But yes for all my western readers I would like to sum it up a bit. Gujia is a sweet dumpling made with plain flour and stuffed with either Mawa / khoya or suji or semolina /dry fruits /coconut.

Please find the simplest recipe to make the soft gujias:

Makes 25-30

Ingredients :

Dough:

Maida/ All purpose flour- 1/2 kg
Suji/ Semolina- 100gms.
Soda bi carb- a pinch(optional)
Melted Ghee- until it starts binding (not more than 100 gms approx)
Cold Water

Filling:

Khoya - 250gms
Chopped dry fruits - pistachios, almond & kismis
1 cup Sugar or according to taste

Method:

For dough:

1. Sift both the flours and soda. Start adding melted ghee little at one time. Put ghee until this mixture start binding.
2. Add 1/4 cup of cold water and knead it to a stiff dough. Cover a piece of a damp muslin cloth and keep aside for fifteen minutes.

For Filling:

1. Grate khoya and put in kadai and fry on slow gas till it leaves the sides. Set aside to cool.
2. Add sugar when its little hot like we can touch with fingers and add dry fruits and sift with fingers to remove all lumps. Divide it into 30 equal parts.

For Frying:

1. Divide the dough into 30 equal parts and shape into balls. Roll out each ball into a puri.
2. 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.

3. Heat sufficient ghee for frying. Gently slide in a few gujia at a time, and deep fry for 5-6 minutes or till golden brown.
6. Drain on absorbent paper and store in an airtight container when completely cold.