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Besan Sev Recipe

06:47 | Labels:

About:
It is very easy to make. It is a snack which is generally taken with tea....
Ingredients:
200 gms chickpea flour (besan)
1/4 tsp black pepper powder
1 tsp chili powder
1/4 tsp carom seed (ajwain)
1/4 cup oil
4-5 cloves (crushed)
Pinch of asafeotida
Salt to taste
Oil for deep frying          
How to make besan sev:
  • Take a big mixing bowl; add gram flour, red chili powder, ajwain, black pepper, oil, crushed cloves, asafeotida and salt. With the help of a spoon mix them well.
  • Slowly add water little by little, keep mixing it with spoon and make soft dough so that it is easily pressed through sev maker. Leave the dough aside for 10 minute.
  • Heat the oil in a kadai, for 6 to 7 minute, while oil is heating up, take the sev maker and use the disc with smallest holes. Grease the inside of sev maker and fill half with the dough.
  • Once oil is hot reduce the heat, bring the sev press over the oil and start pressing, as soon as noodles fall slowly move the maker in a circular motions so that they do not stick together.
  • Take a fork and separate the sev while it’s frying. Let the sev fry for one minute then turn them to other side. Fry for another minute, sev fry very quickly, it will take about two minute to fry on medium heat. Once they become golden in color. Take it out from the hot oil over the paper napkin.
  • Reduce the heat before frying the other batch of sev, and once you drop the sev in the kadai fry it on the medium heat. Do the same process with the remaining dough.
  • After the sev cool downs completely, store it in air tight container.
  • Enjoy the crsipy bean sev with tea or coffee.

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Posted by Unknown

Bhaang Pakora Recipe

06:42 | Labels:

About:
It is a typical dish used to eat on the occasion of Holi.
 
Ingredients:
250 gms Besan (gram flour)
200 gms Potatoes (aloo)
200 gms Cauliflower (gobhi)
150 gms Onions (pyaj)
100 gms Spinach (palak)
200 gms Brinjal (baigan)
10 gms Bhang (cannabis) seed powder
2 gms Soda-bicarb
5 gms Ajwain (carom seeds)
5 gms Pomegranate seed powder (anardana)
Salt to taste
Oil for deep-frying
How to make bhaang pakora :
  • Wash and cut the vegetables in big chunks.
  • Mix together besan, soda-bicarb and salt together.
  • To this mixture add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder.
  • Now add enough water to make batter of dropping consistency.
  • Heat oil in a kadai.
  • Dip the vegetable pieces one by one in the batter such that they get completely smeared with the batter from all around.
  • Then deep fry them on medium fire till golden crisp.
  • Bhaang pakora are ready and can be served hot.

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Posted by Unknown

Shakarpara Recipe

06:34 | Labels:

About
It is a sweet dish which is basically made up of flour(maida) and sugar coated.

Ingredients:
All-purpose flour - 500 gms
Ghee - 100 gms
Baking powder - 11/2 tsp
Water to knead
Oil for frying

For the coating -
Sugar - 300 gms
Water - 100 ml


How to make shakarpara:
  • Sieve the flour and then add ghee to it. Mix the mixture till it resembles breadcrumbs.
  • Add the baking powder and then with the help of water knead it into a stiff dough.
  • Cover it with a damp cloth for 10-15 min.
  • Heat oil in a kadai. Divide the dough into three long rolls.
  • Roll each portion to 1/2 inch thickness and cut with knife into 1/2 inch pieces.
  • When the oil gets perfect hot fry the pieces on medium flame for 10-12 minutes or till the pare are crisp and light golden.
  • Drain them on a paper tissue and fry the remaining pieces in the same way.
To make the syrup (coating)
  • In a pan boil the water and the sugar till it reaches one-string consistency
  • Remove from fire, add the pare all together and coat the pare evenly with the help of a flat spoon.
  • Do not mix too much, as the sugar will harden.
  • Take them out and let them dry for a while.
  • Store in airtight container. 

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Posted by Unknown

Aloo Poori Recipe

06:28 | Labels:

About:
It is North Indian dish. In which a sabji of aloo is taken with puri with a aam ka aachar.
 
Ingredients:


For Aloo sabji: 250 gm boiled potato
1 tblsp Oil
1 tsp salt
1/4th tsp turmeric powder
1/4 tsp degi mirch (for color)
1/2 tsp coriander powder
1/4 tsp Garam Masala
1/2 tsp red chilly powder
1 tsp cumin seeds
1/8th tsp asafetida
1/2 tsp kasori methi
1/2 tsp coarse Saunf powder
1 green chilli slit lengthwise
3 - 4 tomatoes pureed
1 tblsp chopped coriander leaves

For Puri: 2 cups all purpose flour (maida)
1/2 tsp salt
1 cup yogurt
vegetable oil for deep fry



How to make aloo ki sabji with puri:

For the aloo ki sabji
  • Heat oil in a pan. Add cumin seeds and when the cumin seeds begin to sputter and asafetida, degi mirch, turmeric, red chilly powder and 1 tblsp water so as not to burn the red chilly.
  • Now add the pureed tomatoes and let it cook till the oil separates. Then add the slit green chilly and add salt, coriander powder and garam masala.
  • Now add potatoes crushed into big pieces with hand. Mix well.
  • Lastly add the saunf powder and crushed kasoori methi and 1 cup of water. Let it cook till the gravy thickens. Keep stirring occassionaly.
  • Transfer it to serving bowl and garnish with coriander leaves.
For the puri
  • Place the flour in mixing bowl with the salt.
  • Make a well in the middle of the flour and gradually stir in yogurt, mix well to form a supple dough.
  • Add water if needed.
  • Knead the dough for 7-10 minutes until it is soft.
  • Leave it for 20 minutes to get more soft.
  • Make balls out of this dough.
  • Roll out each piece on the well floured surface into a big circle (usually it will be bigger than a normal poori)
  • Heat oil in a Kadhai or wok (frying pan).
  • Deep-fry the pooris in hot oil for a minute, turn the side and fry till it is puffed and golden in colour.
  • Repeat this process until all the pooris are made.
  • Serve the pooris hot with aloo ki sabji and aam ka achar.

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Posted by Unknown

Mawa Gujiya Recipe

06:21 | Labels:

About:
It is a sweet dish which is popularly enjoyed on Holi. It can be stored for a longer period of time.
Ingredients:
2 1/2cup refined flour (maida)
250 gm thickened milk (mawa)
1 cup sugar
1/2 tsp cardamom powder (elaichi)
10-12 almond (badam)
10-12 raisins (kishmish)
clarified butter (ghee) for frying
How to make mawa gujiya:
  • Fry thickened milk in a pan until it turns light brown and then remove it from the flame.
  • Grind sugar to a powder.
  • Finely chop almonds.
  • Mix sugar, almonds, raisins, cardamom powder and thickened milk.
  • Keep in mind that sugar is to be added only when thickened milk gets cooled.
  • Add 5 tbsp ghee in thickened milk and knead into hard dough with water.
  • Make small rounds of it and roll them into small chapattis.
  • Take 1 tbsp thickened milk and spread on the chapattis.
  • Put some water on the corners so as to seal them and then press them with your fingers.
  • Now heat ghee in a pan and deep fry all gujhiyas at low flame from both the sides.
  • Take them out and store the mawa gujiyas.

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Posted by Unknown

Namakpara Recipe

06:14 | Labels:

About:
It is a very popular snacks in Holi. It is made of flour(maida), and It can be stored for 3 to 4 weeks..

Ingredients:
1 cup flour (maida)
1cup semolina (Suji)
41/2-51/2 tblsp lwater
2 tbsp beaten curd
3 tblsp ghee
1tsp Ajwain
¾ tsp Salt or to taste
Oil for deep frying
How to make namakpara:
  • In a bowl mix flour, salt, ajwain and melted ghee till the mixture takes the form of breadcrumbs
  • In a separate bowl combine beaten curd with water. With this mixture knead a tight dough out of the flour salt mixture.
  • Cover this dough with a wet cloth piece for ½ hour.
  • Make balls of the dough and roll them into a ¼ thick flat bread of the size of a medium pizza.
  • Now with the help of a knife cut vertically and then into horizontally to get diamond shaped strips.
  • Heat the oil in a kadai. Fry these strips in small batches over medium flame till they are golden crisp.
  • Drain out the excess oil and place them to cool on tissue paper.
  • Fry all the strips in the similar manner and then store namakpare n an airtight container.

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Posted by Unknown

Matar Ki Kheer Recipe

06:05 | Labels:

Ingredients:

 green peas - 1 cup
Milk - 11/4 litres
Sugar - 1 cup
Green cardamom - 1 tsp (powdered)
Pistachio nuts - 7-10
Green cardamoms - 20-25 (crushed)
Raisins - 20-25
Ghee -1/2 cup
How to make green peas kheer:
Boil green peas until tender. Refresh in cold water and grind to a fine paste.
Heat ghee in a thick-bottomed pan, add the green peas paste and cook for a few minutes, stirring constantly.
Remove from fire and keep it aside.
Boil milk and add it to the cooked green peas paste. Bring to a boil.
Cook on a slow flame for fifteen to twenty minutes, or until the milk is reduced to half.
Add sugar, green cardamom powder, raisins and sliced pistachio nuts.
Cook for about 8-10 minutes on a slow flame, stirring constantly.
Serve chilled.

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Posted by Unknown

Gathiya Recipe

05:56 | Labels: ,

About : 
It is a gujarati recipes which is tea time snack...

 Ingredients:
1/2 kg gramflour (Besan)
Salt to taste
Pinch of soda bicarbonate
Oil for frying
How to make gujarati gathiya:
Seive the besan, soda bicarbonate and add salt to it.
Now add enough oil to the besan and salt mixture that it start forming rough balls.
With water knead a tight dough and then cover it with a wet cloth piece and keep it aside for 1/2 hour.
Now heat oil in a kadai.
With the help of a gathiya maker drop gathiya in the heated oil.
Fry till golden crisp.
Drain excess oil and soak them on tissue paper. Let them dry in open air.
When cool store them in a airtight container.

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Posted by Unknown

Bhang Thandai Recipe

05:53 | Labels:

About :
It is a type of drink which is generally preferred in Holi. It is highlight of holi. Please drink on your own risk.

 Ingredients:
1 1/2 liter - Water 
1 1/2 cups - Sugar (chini)
1 cup - Milk 
1 tbsp - Almonds (badam)
1 tbsp - Watermelon/Cantaloupe seeds (dried and skinned) (kharboje ke beej)
1/2 tbsp - Poppy seeds (khus khus)
1/2 tbsp - Aniseed 
1/2 tsp - Cardamom powder (elaichi powder)
1 tsp - Peppercorns (whole) (sabut kali mirch)
15 cannabis (bhaang)
1/4 cup - Dried or fresh rose petals (gulab ki pati)
How to make bhang thandai :
Take a pan and add 1/2 litre of water and sugar to it. Let it saok for 2 hours.
Now in a separate bowl soak all the other dry ingredients in 2 cups of water for minimum 2 hours. After 2 hours grind these soaked ingredients into a fine paste.
Mix remaining water to the paste and strain it using a strong muslin strainer to extract the liquid into a vessel until the residue becomes dry.
Now to this strained mixture add milk and sugar syrup.
Add the cardamom powder in the milk.
Keep it for chilling in the fridge for 2 -3 hours before serving.
Serve it cold with some chopped almonds.

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Posted by Unknown

DAHI BHALLE RECIPE

05:48 | Labels:

About
Dahi bhalle is a popular north India. It is type chat which is served with some chutney.

 Ingredients:


1 cup urad duli dal (split black gram)
Pinch of hing
Salt to taste
Oil for frying
1 chopped green chilly
Little chopped ginger

 For filling:
1 tsp chopped kaju
1 tsp kishmish
1 small tsp grated coconut
Salt to taste

 For the dahi:
2 cups thick yogurt
½ cup milk
Pinch of sugar
1 tsp dry roasted jeera powder
1 tsp blak salt
2 tbl Sweet Tamarind Chutney
Few pomegranate seeds (Optional)


 How to make dahi bhalle with yogurt:
Soak the dal for 2 hrs in water and keep aside.
Then take out extra water and add all the ingredients of the bhalle except oil and grind it into a mixture.
Mix all the filling ingredients in a bowl.
In a kadai heat oil for frying.
Now take a tablespoon of the mixture on your palm and then flatten it out.
Place some filling in the centre.
Now with the help of water close the sides of the mixture on the hand. It should look like a half moon.
Place them in the hot oil and fry then till golden crisp.
Now dip them in some water for ½ hour.
Beat the yogurt and add milk and sugar to it.
Gently squeeze water from the bhalle and place them in half the beaten yogurt mixture.
Now in a serving plate lay out the dahi and bhalla and then pour some beaten dahi on them and sprinkle some jeera powder and black salt powder and some sweet tamarind chutney.
Garnish dahi bhalle with pomegranate seeds and serve immediately

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Posted by Unknown
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