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Aashirvaad Atta Recipes by Chef Rakesh Ghai – Executive Chef – ITC Kakatiya

By on October 24, 2019 0 76 Views


365Telugu.com Online News, october 24, Hyderabad, 2019: easy to make at home recipes from ITC Aashirvaad Atta.

·         Atta Churma

·         Bobbatlu

·         Wheat Halwa

Wheat Halwa

Ingredients Quantity
Aashirvaad Atta    2 Cups
Sugar    1.25 Cups
Cashew Powder    2 tbsp
Raisins     1 tbsp
Cardamom     1/2 tsp
Ghee     1.5 Cups

Preparation Method:

  1. In a heated saucepan add one cup of ghee
  2. To this add Aashirvaad Superior MP Atta
  3. Stir with a spoon till the atta and ghee mix well
  4. Add the remaining half a cup of ghee to this mixture
  5. Roast on low heat and keep mixing till the texture is smooth and not crumbly
  6. Now add the sugar along with the water
  7. Continue to stir the mixture on low heat till the colour of the mixture turns from light to a darker shade of brown
  8. Add the cardamom powder followed by cashew nuts and raisins
  9. Mix till there are no lumps and the dried fruits are uniformly spread across the halwa
  10. Serve it hot in a bowl and garnish it with some crushed pistachios

   Atta Churma

JD42BH Traditional Rajasthani Food Daal Baati churma. Indian Food.
Ingredients Quantity
Aashirvaad Atta 250 GM
Ghee 500 GM
Sugar 200 GM
Green Cardamom 1 TSP
Saffron ½ GM
Almond 10 GM
Pistachio 10 GM
Cashew nut 10 GM

Preparation Method:

  1. Take Aashirvaad Atta in a clean mixing bowl, add water & knead well to from a dough, cover with a clean wet cloth and rest of 20 min
  2. Portion the dough into small balls (20gm)
  3. Heat ghee in a frying pan (not very hot) and deep fry the balls on low heat till light brown.
  4. Allow to cool and then break into pieces
  5. Coarsely grind the pieces in a grinder and then add powdered sugar, sliced dry fruits, saffron and ghee on top of the mixture.
  6. Mix it well and serve churma with ghee

   Bobbatlu

Ingredients Quantity
Aashirvaad Atta 200 GM
Ghee 50 GM
Chana Dal 250 GM
Jaggery 250 GM
Ghee 250 GM
Saffron ½ GM
Green cardamom 2 GM

Preparation Method:

Stuffing:

  1. Boil chana dal/ Bengal gram until fully cooked without making mushy. Drain off the excess water.
  2. Mash thoroughly and make a paste of the mixture.
  3. Heat ghee in frying panadd the gram paste to it, cook till light brown on slow flame, allow to cool.
  4. Add jaggery, cardamom powder & saffron to the dal mixture.
  5. Cook until mixture is thick and forms a mass.

Dough:

  1. Take Aashirvaad Atta in a clean mixing bowl, add water & knead well to from dough, cover with a clean wet cloth and rest of 20 min
  2. Portion the dough into small roundels (20gm) and roll the ball into puri
  3. Stuff the puri with the mixture and roll the puri to get the desired size
  4. Heat a pan and toast it on both sides until you see golden spots
  5. Smear ghee over the hot bobbatu and serve hot