Sunday, 11 November 2012

Dry Kachori


For Stuffing:

250 gm Bhavnagri Gathiya crushed like coarse powder
¼ tbsp Turmeric Powder
2 tbsp Red Chilli Powder
3 tbsp Garam Masala
1 tbsp Sesame Seeds (til)
1 tbsp crushed Coriander Seeds
1 tbsp crushed Fennel Seeds (sauf)
½ tbsp crushed Kasuri Methi (Fenugreek)
3 tbsp Cashew nuts (roughly chopped)
3 tbsp cup pieces Raisins (kismis)
2 tbsp Powdered Sugar (caster sugar)
2 tbsp Lemon juice
2 tsp oil
Salt to taste
Oil for deep frying

For Outer Layer

250 gm Maida (all purpose flour)
40 ml tbsps Oil (1/6 of maida)
Salt to taste


For stuffing

Mix 250 gm crush Gathiya with ¼ tbsp Turmeric powder, 2 tbsp Red Chilli powder,3 tbsp Garam Masala,1 tbsp Sesame Seeds (til),1 tbsp crushed Coriander Seeds ,1 tbsp crushed Fennel Seeds (sauf),½ tbsp crushed Kasuri Methi (Fenugreek),3 tbsp Cashew nuts (roughly chopped),3 tbsp pieces Raisins (kismis), 2 tbsps Powdered Sugar (caster sugar) , 2 tbsp Lemon juice, 2 tbsp oil in a large bowl. Make 20 small size balls of this mixer.

For outer layer

Mix 250 gm maida with salt to taste and 40 ml oil in a bowl mix it well. Add water as needed and knead smooth dough and keep aside for 15 minutes. Divide dough into 20 small size balls. Roll out a ball into thick puri. Put 1 ball stuffing mixture in the center of one puri. Wrap stuffing with puri and seal its edges and again give it a shape of ball. Heat oil on medium flame to deep fry masala stuffed balls .When oil is medium hot, drop 4-5 balls in oil and deep fry over low flame until they turn light brown.

Sending this recipe: kids special

Friday, 9 November 2012

How to make Saat Padi Puri /Seven layer puri

Saat padi puri/ Seven layer puri


For Dough
 2 ½ cup all purpose flour / maida
salt to taste
2 tbsp oil

For Paste:
½ cup rice flour
2 tbsp ghee

Mix  2 ½  cup all purpose flour / maida, with salt(as per taste) and  2 tbs oil. Prepare dough using water. The dough should be something like paratha dough. Keep aside dough for 15 minutes. Then take ½ cup rice flour in a bowl and add 2 tbsp ghee and make smooth paste and keep aside. Make 14 equal balls out of dough and then make thin chapatti from each ball. Spread rice flour and ghee paste equally on each chapati. Cover with the second chapatti on which you spread some rice flour and ghee paste .Continue doing this until you have made and layered 7 chapatis. Spread rice flour paste on top of layered 7th chapati and turn the chapatti inwards from one edge and make a roll. Cut the roll into small circles. Take each circle and roll out it like a poori. Once all the pooris are rolled out, heat the oil in a frying pan and deep fry it till it gets golden brown. Serve puri with tea.

Sending this recipe with following events:   What is with my cuppa , Nupur's page" My Bowl of Snack

Wednesday, 7 November 2012

Tikha Gathiya

4 cups Gram Flour
1/4 cup Oil
½ tbsp Carom seeds (Ajwain)
2 tbsp Red Chili Powder
¼ tsp turmeric powder (Haldi)
¼ tbsp Asfoetedia  (Hing)
Salt to taste
Oil for deep fry

Mix gram flour, carom seeds (Ajwain), red chili powder, turmeric powder, asfoetedia,  oil and salt in a bowl. Knead smooth dough by adding water. Dough should not be very soft as well as not very stiff. Grease the dough using oil and give rest for half an hours . Take a handy Sev Machine. Use a mould for thick to make gathiya. Place mould at bottom in the machine and place dough in it. Close the machine tightly.  Heat oil in a frying pan over medium flame .  When oil becomes hot, holding the machine over oil and turn handle of machine to force the dough through moulds. Move machine in circular motion over oil and turn handle continuously. Fry strands of gram flour until they become light brown for around 2-3 minutes. Remove  gathia from oil and drain on kitchen paper. Serve with hot tea .

Sending this recipe: Kids special

Friday, 2 November 2012

Kaju Anjir Roll

Ingredients :

2 cup Kaju(Cashew nut) powder
½ cup Sugar
1tbsp Ghee

 For Anjir (Fig) Filling

5Anjir (Fig)
3 Khajoor (Dates)
1tbsp Ghee


For Anjir (Fig) Filling

 Soak Anjir (Fig) and Khajoor (Dates) with ¼ cup water for ½ an hour. Bring to boil for 4-5 minutes . Drain extra water. Make smooth paste in mixer. Heat ghee in a pan sauté Anjir (Fig) and Khajoor (Dates) paste for 2-3 minutes keep aside.

Dissolve sugar with 2 tbsp water in another pan. Bring to boil for 5 minutes to make 1 string syrup. Add kaju (cashew nut) powder with syrup. Stir very well .Mix ghee into the mixture. Place into Greece thick plastic sheet. Cover with plastic sheet. Roll thick 2 inches roti. Cut into half put 1 tbsp Anjir (Fig ) and Khajoor (Dates) paste in horizontal line on middle of the half kaju roti .To make a roll seal both side with edges. Cut roll into 2 inches pieces.

Sending this recipe to : Show Your Best ~ Cuisine Delights and riappyayan

Thursday, 1 November 2012

Methi na Gotta

 2 cup freshly chopped methi(fenugreek)
1 cup gram flour thick (karakaro)
½ cup besan(gram flour)
1/4 cup rava (semolina)
½ cup curd
1 tbsp green chilli paste
½ tbsp turmeric powder (haldi)
1 tbsp chilli powder
½ tbsp garam masala
1 tbsp crushed coriander (dhania) seeds
1 tbsp crushed black pepper 
 a pinch soda bi-carb
2 tbsp sugar
 2  tbsp oil
 2 tbsp chopped coriander (dhania)
 Water as per consistency
 salt to taste
 oil for deep-frying
Mix  2 cups chopped methi ( fenugreek), 2 tbsp oil, ½ cup curd, 2 tbsp sugar, 1 tbsp green chili paste, 1/2 tbsp turmeric powder (haldi),1 tbsp chili powder,1/2 tbsp garam masala,1 tbsp crushed coriander (dhania) seeds,1 tbsp crushed black pepper, 2 tbsp chopped coriander (dhania) and salt to taste. Now add 1 cup gram flour thick (karkaro), ½ cup besan (gram flour), 1/4 cup rava (semolina) and little water to make a thick batter. Give rest to this mixer for 10 to 15 minutes. Add a pinch soda bi-carb just before frying and mix it well. Heat the oil and  add a tablespoon of the mixer  and fry it on a medium flame till it turns golden brown. Remove and drain on a tissue paper so that excess oil is been soaked. Serve hot with coriander chutney and masala curd.