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...
Nutty Banana Bread

Nutty Banana Bread

Makes 1 medium size loaf Ingredients: Jiwa Organic Chakki Fresh Atta – 1 cup Baking powder – 1tsp Baking soda – ½ tsp Salt – a pinch Overripe bananas – 3 (mashed) Brown Sugar – 3/4 cup Extra virgin Olive Oil – 1/2 cup Vanilla extract – 1tsp Cinnamon powder- 1 tsp Nutmeg powder – ¼ tsp Walnuts – ½ cup, coarsely chopped Method: Coat the walnuts in some flour and keep them aside (this prevents them from sinking to the bottom of the pan while baking). Sift the flour, baking powder, baking soda and salt in a bowl. Beat the bananas and sugar till the sugar dissolves. Add in the oil, vanilla, spices, and mix well. Add in the flour mixture and mix gently till it is incorporated. Do not beat this mixture to death, unless you want a sunken valley in the bread! Gently fold in the walnuts....
Ragi Dosa

Ragi Dosa

Makes 12 dosas Ingredients: Jiwa Organic Ragi Flour – 1 cup Jiwa Gluten Free Maida – ½ cup Yoghurt ½ cup Ginger- 1 inch, grated Green chilli – 1-2 finely chopped Few curry leaves, chopped Coriander – fistful, finely chopped Onion – ¼ cup, finely chopped Cumin seeds – ½ tsp Salt to taste Water – 3 cups Ghee – for roasting Method: Mix all the ingredients together to make a lump free batter. The batter should be a really watery consistency, so add more water if necessary. Rest the batter for 15-20 minutes. Heat a dosa skillet, and sprinkle the batter all over. This will take a bit of practice, but is as much fun once you get the hang of it. Brush some oil on top, and let it cook both sides. Fold over and serve piping hot with ghee podi or mint chutney!
Couscous Risotto

Couscous Risotto

Method In a heavy bottomed saucepan, heat oil, sauté some celery, onion and garlic (all chopped finely) Add 1 cup ‘Jiwa Couscous’ and 2 cups vegetable broth. Cover and simmer on low heat. (add the wine here if you are trying an authentic risotto) Once the couscous is cooked through, add ¼ cup chopped asparagus, 3 tbsp heavy cream, 1 tsp red pepper flakes, and salt to taste. Slow cook for 10-15 minutes. Remove from heat, add a big spoonful of parmesan cheese, and ½ cup spinach leaves. Stir till the spinach wilts, top with some parmesan shavings and a drizzle of garlic oil and savour the goodness, straight from the pan!
Couscous Salad

Couscous Salad

Method Boil 1 cup water with salt to taste. Add 1 cup ‘Jiwa Couscous’, cover, and set aside. After 10 minutes, fluff with a fork and allow it to cool. Tip in 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp black pepper, 1 tbsp chopped garlic, 1 tsp lemon zest, and salt to taste. Add few halved cherry tomatoes, diced cucumber, 1tbsp pomegranate seeds, and ¼ cup chopped parsley and toss well. Get bowl-ed over by the tangy simplicity of this bhel-style salad.
Mixed Nut And Seed Crackers

Mixed Nut And Seed Crackers

In a food processor tip in 2 tbsp ‘Jiwa Organic Chia Seeds’, 2 tbsp pumpkin seeds,2 tbsp flax seeds, ¾ cup cashews, ½ cup almonds , ½ cup walnuts and grind till coarse. Make a dough with 1 cup Jiwa Oats Flour, ¼ cup water, 3 tbsp olive oil and 1 tsp salt. Refrigerate for about 1 hour until firm. Preheat the oven to 170°C. Make small balls of the dough and flatten out. Bake in an overproof tray for 30 mins until edges are golden brown. Let cool on the tray, top with some cheese, or salsa and gobble them down! (No fuss on how to store them!)
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