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Bajra na Khakhras

20:14 |


Preparation Time: 
Cooking Time: 
Makes 7 khakhras.

Ingredients
Method
  1. Combine the bajra flour, whole wheat flour, ginger-garlic paste, green chillies, sesame seeds, turmeric powder, oil and salt.
  2. Add enough warm water and knead well into a firm dough.
  3. Divide the dough into 7 equal portions and roll each on a floured surface into a 75 mm. (3") diameters thin circle.
  4. Cook on a hot tava (griddle) on both the sides with a little ghee until pink spots appear on top of the rolled out dough.
  5. With the help of a folded muslin cloth, press the khakhra from all sides and cook till crisp, over a slow flame.
  6. Repeat for the remaining to make 6 more khakhras.
  7. Cool and store in an air-tight container

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Posted by Unknown

MOONG DAL CHAKLI

22:22 |

MOONG DAL CHAKLI RECIPE (Spicy Crunchy Spirals)



Ingredients:


2 cups rice flour
1/2 cup Mung Dal paste
2 tsp oil
1/4 tsp turmeric
1/2 tsp carom seeds (ajwain) or cumin seeds
1 red chili powder (optional)
Salt To Taste
oil for frying water as required


Preparation:

  • Cook the mungdal to a paste like consistency .
  • In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
  • Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix.
  • Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
  • Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
  • Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated.
  • Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
  • Cool moong dal chakli completely before storing in an airtight container.

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Posted by Unknown

Traditional anjeer basundi

21:16 |


Traditional anjeer basundi makes use of dry anjeer, which is high in calories and fat i have used fresh anjeer (figs) to make this recipe low cal. Use of low fat milk and cornflour for thickening instead of high fat cream further cuts down in calories yet retaining its creamy texture and mouth feel. 
Preparation Time: 
Cooking Time: 


Ingredients

4 cups low fat milk
1 1/2 cups finely chopped fresh figs (anjeer)
1 tsp lemon juice
1 tsp cornflour dissolved in 1 tbsp low fat milk
1/2 cup low fat mava (khoya)
2 tbsp sugar substitute

For The Garnish4 fig slices

Method
  1. Refrigerate the fig pieces to chill.
  2. Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.
  3. Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely and you will get bigger curdled particles, which is not desirable.
  4. Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes.
  5. Cool and refrigerate for at least 1 hour.
  6. Add the chilled figs to the cooled thickened milk and mix well.
  7. Serve chilled garnished with fig slices.

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Posted by Unknown

Khaman Dhokla

09:13 |

Ingredients
•Gram flour (besan),sieved2 cups
•Yogurt,beaten1 cup
•Saltto taste
•Turmeric powder1/2 teaspoon
•Green chilli-ginger paste1 teaspoon
•Oil2 tablespoons
•Lemon juice1 tablespoon
•Soda bicarbonate1 teaspoon
•Mustard seeds1 teaspoon
•Fresh coriander leaves,chopped2 tablespoons
•Coconut,scraped1/2 cup
Method
Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with chopped coriander leaves and scraped coconut. 

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Posted by Unknown

Thepla ( Gujarati Recipe)

09:05 |

Theplas, all time Gujarati favourite made from whole wheat flour with simple masalas can be had regular meals, travelling and for picnics.

Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise. Sometimes whole jeera or til can be added to enhance the flavour of theplas. You can even add other ingredients like methi and doodhi to this recipe, to add more variety to your menu.

 Preparation Time: 
Cooking Time: 
Makes 14 theplas

 Ingredients

2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
2 tbsp curds (dahi)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for kneading and cooking


For Servingchunda or sweet mango pickle


Method
  1. Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
  2. Knead the dough well using a little oil. Cover and keep aside for 10 minutes.
  3. Divide the dough into 14 equal portions and roll out each portion into a 125 mm. (5") diameter circle using whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides.
  5. Serve hot with chunda or sweet mango pickle.

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