Mediterranean Pearly Salad

Mediterranean Pearly Salad

Method Heat the stock on high till it reaches a rolling boil. Add in the barley, and fresh herbs. Lower the flame, cover, and cook for 30-45 minutes or until the barley is tender yet has a distinct bite. Take off the flame, and let cool. Fluff with a fork, and add in the lemon zest. Whisk together the lemon juice and olive oil till they combine well. Spoon in the barley, veggies, and olives and mix lightly. Add the lemon juice mixture and toss to coat evenly. Cover and refrigerate for 1 hour, if you can! Tip in the crumbled feta, and serve with a crack of black pepper and a sprinkle of salt if needed. Garnish with fresh microgreens for an added crunch!
Gluten Free Apple Cider Donuts

Gluten Free Apple Cider Donuts

Method Preheat oven to 190°C. Grease a standard donut pan and set it aside. Sift together 1 1/2 cups ‘Jiwa Gluten Free Maida’, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/4 tsp cream of tartar, 1 tsp ground cinnamon, 1/4 tsp nutmeg powder, and 3/4 cup granulated sugar, Add 6 tbsp unsalted butter, 3/4 cup apple cider vinegar, and whisk well to a soft batter. Spoon the batter in the pan half way full. Tap it couple of times to release any air bubbles. Bake at 190°C for 20-25 mins or till the top is pale but sides are browned. Remove from oven and allow the donuts to cool. Place a generous helping of cinnamon sugar in a flat dish, and roll the warm donuts in them till they are coated nicely on the top. (and bottom and sides too!)
Chocolate Pancakes

Chocolate Pancakes

Chocolate Pancakes Ingredients: 1 and 1/4 cups All Purpose Flour 3 Tbsp Granulated Sugar 2 Tsp Baking Powder 1/4 tsp Salt 3/4 cup soy milk 1 Flax Egg (1 Tbsp ground Flax seed with 3 Tbsp Hot Water) 1 Tbsp Coconut Oil Method: Sift the flour into a mixing bowl. Add the sugar, baking powder, salt and mix together. Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allowing it to sit for 15-20 minutes to thicken. Add the soy milk (or other non-dairy milk), flax egg and coconut oil to the dry ingredients and mix in. The batter should be smooth and pouring consistency. Heat up a pan and grease lightly with a little coconut oil. The pan should be very hot, but not smoking, before you pour in your first batch of batter. Add batter to the pan in roughly...
Flax Seed Raita

Flax Seed Raita

Ingredients: 3 Tbsp flax seeds (ground) Half a bottle gourd 1 cup yogurt 1/2 cup mint leaves, finely chopped 1 tsp roasted cumin seeds powder Salt to taste Method: Grate the bottle guard, and blanch in warm salted water. Drain well and keep aside. Once cool, mix in the remaining ingredients and refrigerate. Serve cold. Take off flame, and pour in clay “kulhads” garnish with some Jiwa Flax seeds and relish it hot. This particular way of raabdi is eaten in the cold winter desert months in Rajasthan to generate heat in the body and keep cosy.
Bajri Raabdi

Bajri Raabdi

Ingredients: ¼ cup Jiwa Organic Bajri Flour ½ cup curd 2 cup water 1 tsp cumin seed powder Salt to taste 1 tbsp butter Method: Whisk together all the ingredients into a smooth mixture. Heat a heavy bottom saucepan, and pour in the mixture. Stir continuously on low flame till the mixture comes to a boil. Cook for 8-10 minutes till the mixture thickens a bit. Adjust the consistency of water in case it feels too thick. Take off flame, and pour in clay “kulhads” garnish with some Jiwa Flax seeds and relish it hot. This particular way of raabdi is eaten in the cold winter desert months in Rajasthan to generate heat in the body and keep cosy.
Bajri Carrot Cake

Bajri Carrot Cake

Ingredients: 1½ cup Carrot grated ¼ cup Butter, softened 1/2 cup Jiwa Organic Bajri Flour 1/2 cup Jiwa Organic Chakki Fresh Atta 1/2 tsp cinnamon powder 1 tsp Baking powder ¼ tsp Baking Soda ½  tsp Ginger powder ½ tin Condensed milk (200 gm) 1/4 cup Milk 1/2 cup pecans chopped Method: Pre-heat the oven to 170 °C. Grease an 8-inch loaf baking tray with a little oil and line with a butter paper. Set aside. Sift together the bajra flour, wheat flour, cinnamon powder, baking powder and salt. Set aside. In a mixing bowl cream together butter and sugar. Add the condensed milk and whisk well. Mix in the dry ingredients in two batches, careful to not over mix, and make a lump free batter. Add the milk as needed to adjust the consistency of the batter. Add the carrots, ginger powder, pecans, and fold again. Transfer the batter...
Some Skin Food

Some Skin Food

Ingredients: Jiwa Organic Jowari atta – 1 cup Honey – 1 tsp Yoghurt – 2 tsp Turmeric powder – ¼ tsp Method: Mix all the ingredients into a smooth paste and apply gently over the face and neck. Allow it to stay for 15 minutes or till it almost dries out. Rinse well, pat dry, and moisturise lightly. This wonderful face pack will keep the skin hydrated and looking radiant for longer. Talk about a truly multitasking flour!
Sindhi Koki

Sindhi Koki

Makes 4 kokis Ingredients: Jiwa Organic Jowari atta – 1 cup  Jiwa Missi atta – ¼ cup  Onions – ½ cup, finely chopped  Green chillies – 1 tbsp, finely chopped  Fresh coriander – 2 tbsp, finely chopped  Anardana powder – 1 tbsp  Water – ¼ cup, or as needed  Salt to taste  Ghee for roasting Method: Mix both the flours, and knead a stiff dough with all the other ingredients except ghee. Divide the dough into 4 equal parts. Roll each portion into ¼” thick rounds. Make some straight line cuts along the surface to help even cooking from the inside. Heat a skillet and roast both sides on low flame till they become brown, brushing with ghee. Serve hot with pickle or curd.
Fudgy Brownie

Fudgy Brownie

Makes 10-12 brownies Ingredients: Baking chocolate – ½ cup Flax egg – 1 1 tsp Jiwa Organic Flax Seeds powdered and soaked in 3 tsp water for 45 minutes Dates puree – ½ cup Almond flour – ¼ cup Jiwa Organic Jowari atta – ¾ cup Almonds, toasted and chopped – ¼ cup Chocolate chips – 2 tbsp Butter – 2 tbsp, softened Method: Melt chocolate and butter in a microwave in 30 second intervals. Be careful to not burn the chocolate. Add the dates puree and flax egg, and whisk till smooth. Add the flours, almonds, and chocolate chips, and fold gently till the flours are incorporated. Be gentle and do not overmix. Pour in a greased tin, and bake in a preheated oven for 20 mins at 180 degrees, or till a skewer inserted comes out clean. Eat warm or chilled, they taste heavenly either way!
Wheat Naan

Wheat Naan

Makes 4-5 naans Ingredients: Jiwa Organic Chakki Fresh Atta – 2 cups Instant yeast – 1½ tsp Lukewarm water – ¾ cup  Sugar – 1 tbsp  Yoghurt – 2 tbsp  Salt to taste Method: In a large mixing bowl, combine the flour, sugar, salt and yeast. Add yogurt and little lukewarm water at a time and knead to make a smooth dough. Knead well for at least 8 to 10 minutes. Cover the dough and allow it to rest in a warm place for at least 2 hours or until it doubles in size. Once the dough has doubled in size, smooth it out on the working platform, and divide into 5 equal portions. Dust some flour on the working surface and roll them into ovals or circles. Cover and rest them again for 10-12 minutes. Roast in a preheated oven, or on a hot skillet till brown spots appear...
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