Nawabi Guchhi (Button mushroom in cashew nut gravy – Oil free)

Had been craving for Rich Nawabi Cuisine for the last few days, but was avoiding it thinking about the butter and cream used in the gravy to make it rich.  Simultaniously, my mind was working hard to find a way to solve this dilemma. Finally, inspired by the OIL FREE Event going on a food group in Facebook, I decided to give try to the oil free version of nawabi dish – Nawabi Guchhi.  I cooked and it came out better than expected. Totally oil free!!! The best part is the richness of the gravy was still intact and was full of flavours.

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Serving – 4

INGREDIENTS

1 1/2 cups  Mushrooms – cut into halves
1/2 cup frozen Peas
2 tbsp Coriander leaves – chopped
1/2 tsp Garam masala
1/2 tsp Red chilli powder
Salt to taste

For the Nawabi paste

2 medium sized Onion – chopped
1 inch Ginger piece- minced
1/4 cup Cashew nut paste
1/2 tsp Black cumin( shahi zeera)
1/2 tsp Cumin
1 Green chilli

METHOD

1. Heat some water in a pan and boil onions and ginger in it for about 10 min. drain the water.

2. Combine and make a fine paste of all the ingredients in a grinder.

3. Heat a pan and to it add the grinder nawabi paste. Fry it until it turns to a rich golden colour, sprinkle a little water now and then to prevent burning.

4. Add garam masala and chilli powder. Stir for few seconds.

5. Add 1/2 cup water and let it come to a boil. Add mushroom and peas. Stir for 4-5 min on a low flame

6. Add 1 cup water and 1 tbsp coriander leaves. Cook covered on low flame, till the mushrooms are done.

7. Remove from fire when the mushrooms are done and gravy is slightly thick.

8. Garnish with coriander leaves. Serve hot with naan, parantha  or rice.

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Baked Indian Dumpling (Gujia) with Semolina, Condensed milk, Coconut and Nuts Filling

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Ohhh…these beautiful dumplings filled with sweet filling makes me feel so nostalgic! My mum use to make so many of these little devils on Holi and Hartalika Teej. She has magic in her hands! No matter how many times I make them its impossible to get the very same taste. It’s the magic of her hands that makes gujias even more delicious 🙂

Gujia is a North Indian delicacy, particularly Uttar Pradesh, Bihar, Madhya Pradesh and Rajasthan. The filling and form of gujias vary from region to region. In the Northern parts of India (Where I come from 🙂 ), the filling is usually made with sweetened khoya, coconut and dry fruits.

On the occasion of Hartalika Teej this year, I decided to make it. I wanted to go for the filling that my mum use to make, but I soon realized I was running out of Khoya 😦 . I looked for the option of making Instant Khoya, but soon I found that I was running out of Milk powder too.

“Now what???” I asked myself

I started searching for other option on Google and came across an interesting filling made with condensed milk. I had brought few cans of condensed milk the day before and it got me all excited to give it a try.

This was the most delicious gujias I have ever had in my life, after my mum’s. Crisp from outside, soft and juicy from inside, Just the way it was meant to be! Totally in love with the baked version ❤ ❤

Won’t keep you waiting for the recipe any longer. So lets start!!

 INGREDIENTS

For the covering:

1 1/2 cups All-purpose flour
4 tbsp Oil
1/4 cup Water or as required

Instructions:

Take the flour in a bowl and add oil to it. Rub oil into the flour with soft hands until it resemble bread crumb like texture.  Gradually add water and mix it  to form a stiff dough. Knead the dough till pliable. Keep aside covered for half an hour.

INGREDIENTS

For the Filling

1/2 Can Sweetened Condensed Milk (If you don’t have sweetened condensed milk you can also add 1/2 cup sugar)
1/4 cup Semolina
1/4 cup grated Coconut
1/4 cup Almonds, Cashewnuts (chopped) + raisin
1/2 tbsp Green Cardamom Powder (Grind it fresh if you can)
1 tsp oil

Method:

Heat oil in a pan. Add semolina and roast it on slow heat till it changes colour. Mix in all the other ingredients for the filling.

Cook on slow flame, stirring occasionally, till the mixture is dry. ( Stirring is very important or else the mixture will stick to the bottom of the pan).

Divide the prepared dough into about 20 balls.

Roll each ball into a thin flat round. If you have the mold, place the rolled dough onto the mold, covering it. Place a teaspoon of the filling onto the rolled dough. Apply little water on the edges to seal it and fold it into semicircle. Close the mild tightly.

Alternatively, take the rolled dough in your palm and put about 1 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers or a fork. Make sure the edges are completely sealed

Bake them in a preheated oven at 400 deg F by placing on a baking tray, lined with parchment paper, for about 25 min. Tun them over after 25 min to cook on both the sides. You can Bake for around 25 minutes and then broil them for one minutes so that they get a nice golden brown colour.

Serve hot or cold. You can also drizzle over some condensed milk or chocolate sauce while serving.

Enjoy!