Your favorite pizza toppings - e.g. bell peppers
onions, olives, mushrooms
Instructions
Preheat your oven to 375°F (190°C).
In a bowl, combine maida, baking powder, salt, and olive oil. Gradually add water and knead to form a smooth and soft dough. Let it rest for 15-20 minutes.
Divide the dough into small portions. Roll each portion into a thin, elongated oval shape to resemble a cone.
Preheat a flat pan or griddle. Place each rolled dough on the hot pan for a few seconds until it puffs up slightly. This will help the cones hold their shape.
Take each rolled dough and form it into a cone shape, pinching the bottom to seal it. You can use a small piece of dough to seal any openings.
Place the prepared pizza cones on a baking tray.
Fill each cone with pizza sauce, shredded mozzarella cheese, and your favorite pizza toppings.
Bake in the preheated oven for about 12-15 minutes or until the cones are golden brown and the cheese is melted and bubbly.
Remove from the oven and let them cool for a few minutes before serving
Enjoy your Maida Pizza Cones as a fun and interactive way to savor the flavors of pizza!
Besan Burfi
Ingredients
Nandi besan (chickpea flour) - 2 cups
Ghee - 1/2 cups
Sugar - 1 cups
Water - 1/2 cups
Cardamom powder - 1 tablespoon
Chopped nuts - garnish
Instructions
In a pan, heat ghee and add besan. Roast on low heat until it turns golden brown and releases a nutty aroma
In a separate pan, combine sugar and water to make a syrup. Heat until it reaches a one-string consistency.
Slowly add the besan to the sugar syrup, stirring continuously to avoid lumps.
Continue cooking on low heat until the mixture thickens and starts leaving the sides of the pan.
Add cardamom powder and mix well.
Transfer the mixture to a greased tray and spread it evenly.
Garnish with chopped nuts and press them lightly into the mixture.
Allow it to cool, then cut into square or diamond-shaped pieces.
Enjoy the delicious Besan Burfi!
Whole Atta Cookies
Ingredients
Nandi whole wheat flour (atta) - 1 cups
baking powder - 1/2 teaspoon
salt - 1/4 teaspoon
brown sugar - 1/2 cups
granulated sugar - 1/4 cups
egg - 1 large
vanilla extract - 1 teaspoon
chocolate chips - 1 cup
boiled and mashed potatoes - 1 cup
chopped coriander leaves - 1/4 cup
cumin powder - 1/2 teaspoon
garam masala - 1/2 teaspoon
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together whole wheat flour, baking soda, and salt.
In another large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Atta Momos
Ingredients
Nandi whole wheat flour (atta) - 1 cups
Grated ginger - 1 tablespoon
Soya sauce - 1 tablespoon
Oil - 1 tablespoon
Water - As needed
Salt - As per taste
Chopped mixed vegetables - 1/2 cup
Finely chopped spring onions - 1/4 cup
Vinegar - 1 tablespoon
Red chili sauce - 1 tablespoon
Instructions
Heat oil in a pan. Add grated ginger and sauté for a minute.
Add finely chopped spring onions and cook until they become translucent.
Add mixed vegetables and cook for a few minutes until they are slightly tender but still crisp.
Add grated paneer, soy sauce, vinegar, red chili sauce, salt, and pepper. Mix well and cook for another 2-3 minutes. The filling should be slightly moist but not watery.
Allow the filling to cool completely.
Take small portions of the dough and roll them into small circles.
Place a spoonful of the vegetable filling in the center of each circle.
Fold the edges to form a half-moon shape and seal the edges by pinching them together.
Steam the momos for about 15-20 minutes until the outer layer becomes translucent.
Serve the Whole Wheat Veg Momos hot with a dipping sauce of your choice.
Mix Veg Paratha
Ingredients
Nandi Maida (all-purpose flour) - 2 cups
Oil - 2 tablespoons
Water - 2 large
Salt - 2 tablespoons
Ginger Garlic Paste - 1 tablespoon
Boiled and mashed potatoes - 1 cup
Chopped onions - 1/2 cup
Chopped coriander - 1/4 cup
Teaspoon cumin powder - 1/2 tablespoon
Finely chopped green chilies - 1 tablespoon
Instructions
In a mixing bowl, combine Nandi maida, salt, and oil. Gradually add water and knead to form a smooth and soft dough. Cover the dough and let it rest for about 15-20 minutes.
In a separate bowl, mix together mashed potatoes, chopped onions, coriander leaves, green chilies, cumin powder, garam masala, and salt. This is your stuffing.
Divide the dough into equal portions and roll each portion into a ball.
Take one ball of dough, roll it into a small disc, and place a portion of the potato stuffing in the center.
Seal the edges of the dough to form a stuffed ball.
Flatten the ball with your hands and roll it out gently into a round paratha.
Heat a griddle or a tawa over medium heat. Place the rolled paratha on the hot griddle.
Cook one side until you see bubbles forming, then flip the paratha and cook the other side.
Apply ghee or oil on both sides of the paratha and cook until golden brown spots appear.
Repeat the process for the remaining dough balls and stuffing.
Serve hot Maida Parathas with yogurt, pickles, or your favorite chutney.
Heat oil or ghee in a pan. Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add chopped tomatoes and cook until they are soft and the oil starts to separate.
Add the assorted vegetables and stir well.
Sprinkle Nandi Sabji Masala over the vegetables. Adjust the quantity based on your taste preferences and the masala's intensity.
Stir in salt and cook the vegetables until they are tender but still have a slight crunch.
Garnish with fresh coriander leaves.
Serve the Nandi Sabji Masala Stir-Fry hot with roti or rice.
Besan Kadhi & Rice
Ingredients
Nandi besan (chickpea flour) - 1 cups
yogurt - 2 cups
Water - 4 tablespoons
Ginger, grated - 1 tablespoon
Green chili, finely chopped - 1 piece
Turmeric powder - 1/2 teaspoon
Ghee - 2 tablespoons
Mustard seeds - 1 tablespoon
Cumin seeds - 1 tablespoon
Fenugreek seeds - 1/2 teaspoon
Red chilies - 2-3 dried
Asafoetida (hing) - A pinch
Instructions
In a bowl, whisk besan, yogurt, water, grated ginger, green chili, turmeric powder, and salt until smooth.
Heat the mixture in a pan, stirring continuously to avoid lumps. Bring it to a boil and then simmer until the kadhi thickens.
In a separate pan, heat ghee for tempering. Add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, asafoetida, and curry leaves. Let the spices splutter.
Pour the tempering over the kadhi and mix well.
Serve Besan Kadhi hot with steamed rice or chapati.
Sooji Veg Cheela
Ingredients
Nandi sooji (semolina) - 1 cup
yogurt - 1/2 cup
Water - 1/2 cup
Finely chopped onions - 1/2 cup
Grated carrots - 1/2 cup
Chopped bell peppers (mixed colors) - 1/2 cup
Finely chopped coriander leaves - 2 tablespoons
Ginger-garlic paste - 1 tablespoon
Green chili, finely chopped - 1 piece
Salt - To taste
Cumin seeds - 1/2 teaspoon
Oil or ghee - For cooking
Instructions
In a mixing bowl, combine sooji, yogurt, and water. Mix well and let it rest for 15-20 minutes to allow the sooji to absorb the liquids.
Add finely chopped onions, grated carrots, chopped bell peppers, coriander leaves, ginger-garlic paste, green chili, salt, cumin seeds, and baking soda (if using) to the batter. Mix everything well to form a thick batter.
Heat a non-stick pan or griddle over medium heat. Grease it lightly with oil or ghee.
Pour a ladleful of the batter onto the hot pan and spread it into a round shape, similar to a pancake.
Cook until the edges start to lift and the bottom turns golden brown. Drizzle a little oil or ghee around the edges
Flip the cheela and cook the other side until it becomes golden brown and cooked through.
Repeat the process for the remaining batter.
Serve the Sooji and Vegetable Cheela hot with your favorite chutney or yogurt.
Sooji Dhokla
Ingredients
Nandi besan (chickpea flour) - 1 cup
yogurt - 2 cups
water - 4 cups
Ginger, grated - 1 tablespoon
Green chili, finely chopped - 1 piece
Turmeric powder - 1/2 tablespoon
Ghee - 2 tablespoons
Mustard seeds - 1 tablespoon
Cumin seeds - 1 tablespoon
Fenugreek seeds - 1/2 tablespoon
Red chilies - 2-3 dried
Asafoetida (hing) - A pinch
Instructions
In a bowl, mix sooji, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15-20 minutes.
Grease a steaming tray or dhokla plate. Add baking soda to the batter and mix well. Pour the batter into the tray.
Steam the batter for about 15-20 minutes or until a toothpick inserted comes out clean.
In a small pan, heat oil. Add mustard seeds, sesame seeds, curry leaves, and asafoetida for tempering.
Pour the tempering over the steamed dhokla.
Cut into squares, garnish with fresh coriander leaves, and serve with green chutney.
Dalia Salad
Ingredients
Nandi dalia (cracked wheat) - 1 cup
Mixed bell peppers, diced - 1 cup
Cherry tomatoes, halved - 1 cup
Cucumber, diced - 1/2 cups
Red onion, finely chopped - 1/4 cups
Feta cheese, crumbled - 1/4 cups
Olive oil - 2 tablespoons
Balsamic vinegar - 1 tablespoons
Salt and pepper - To taste
Basil leaves for garnishing - Fresh
Instructions
Cook the dalia according to the package instructions. Allow it to cool completely.
In a large mixing bowl, combine the cooled dalia, diced bell peppers, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently to coat all the ingredients.
Garnish with fresh basil leaves.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Dalia Khichadi
Ingredients
Nandi Maida (cracked wheat) - 500g
Mixed vegetables - 2 tablespoons
Tomato chopped - 2 large
Mustard seeds - 2 cups
Ginger Garlic Paste - 1 tablespoon
Red Chilli Powder - 1 tablespoon
Turmeric Powder - 1/2 tablespoon
Salt - to taste
Fresh Coriander leaves - For Garnish
Instructions
Rinse the dalia under running water. Set aside.
Heat ghee or oil in a pressure cooker. Add cumin seeds and mustard seeds. Let them splutter.
Add chopped onions and sauté until they turn translucent.
Add mixed vegetables and sauté for a few minutes.
Add chopped tomatoes and cook until they become soft.
Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
Add rinsed dalia to the vegetable mixture. Sauté for a couple of minutes.
Pour in water (usually 2.5 to 3 cups for 1 cup of dalia), stir well, and close the pressure cooker.
Cook for 3-4 whistles or until the dalia is cooked and has a porridge-like consistency.
Garnish with fresh coriander leaves and serve hot.
