Kachori is one of the most popular snacks. Originated in Rajasthan, it is made and can be a handy snack while travelling as it last for 8 to 10 days. It is round balls stuffed with sweet and spicy filling and I m sure one just cannot stop after having one 😉
Cover: Refined flour (maida) 2 cups, salt to taste, cumin seeds powder 1/2 tsp and oil 2 tabsp.
Stuffing: Moong dal 1 cup, soaked for couple of hours, black pepper powder 1 tsp , red chilli powder 2 to 3 tsp, chickpeas flour (besan) 3/4 cup, sugar 1 tabsp, salt to taste , fennel seeds 2 tsp, garam masala 2 tsp and chat masala 1 tsp. Oil for deep frying.
Knead the maida very firmly and leave it for resting till we make the stuffing.
In a pan heat a tabsp of oil and add the moong dal to it add the rest of the ingredients except chickpeas flour. Let the dal cook on low flame for 10 to 15 mins. Now add the chickpeas flour and mix it well with the masala and dal. This flour will soak up the moisture and turn the whole stuffing dry. Keep it aside for cooling.
Heat oil in a wok and start dividing the maida into small balls (balls size should be smaller than the ping pong balls) Now flatten it with your fingers and add a tsp of stuffing and roll back the maida covering the stuffing. Make sure it is firmly covered and not slits are visible. Make the rest of the stuffed balls and deep fry them on medium flame till the float on the surface and turn light pink.
Njoy snacking anytime.
Bajri – the common name Millet is extremely high in Nutritive values. Rich in Protein, Potassium, folate, iron n calcium and of-course the fibers. I make it a point to make at least once a week and it taste good with whatever one eats with… chutney, spicy curry , green leafy veggies es-ply fenugreek or just drizzled with butter.
Bajri flour 2 cups, salt to taste and water to knead into not very soft dough.
Knead the flour, divide into balls and pat it to make it flat. Heat an iron tava and very carefully place the roti on the heated tava flat griddle, roast it on both sides till light brown. Njoy this rich goodness with anything you want.
Ghewar is a very Traditional and hardcore Rajasthani dessert. Made on very special occasion. Loaded with Calories no doubt, but every bite is yumm….reminds me of the honeycomb.
4 cups maida (plain flour), 3 cups sugar, 1 big pinch saffron, 1 tsp. cardamom powder, 2-3 drops kewra essence, 1 cup ghee approx, 1 1/2 cup water approx., 1 tbsp. (chopped), handful of almonds & pistachios finely chopped, Ghee for frying and some cream for topping.
Beat ghee very well by hand in a wide vessel till it appears like water.
Now add maida in ghee gradually, stirring continuously and adding water also in it. Mix maida in it gradually, it should be thinner than dosa batter. Keep aside.
Now heat ghee in a wide, heavy-bottomed frying pan and place the mould of ghewar (circle shape) in the centre of the frying pan.
Now pour one spoonful of the batter inside of the mould from a little height. It will be spread quickly, when it turns in golden color add a little ghee to the mould. So that Ghewar will be separate from the mould. Then you can take it out from the frying pan. Repeat the same for remaining batter.
Now boil sugar and water together, when it is boiled, add some milk to clean the syrup. Boil till the syrup is slightly sticky between fingers. Put cardamom powder, soaked and crushed saffron and kewra essence in the syrup.
Now dip the ghewars in the syrup and Wait for 2-3 minutes then cut the pieces and spread chopped almonds and pistachios and top it with cream.
Serve Hot!!! I am sure this is worth the efforts of making .
Naan is the most popular flat bread. We normally order it in restaurants and when one makes it at home normally doesnt turn the way it is served in eateries. It is either chewy, leathery or turns hard. I tried mixing and making naan and one could eat these naan without any fuss. So heres my recipe….
Refined flour (Maida) 1 cup, self raining flour 1 cup, salt to taste, slice od bread with the brown edge soaked in 1 cup water, sugar 1/2 tsp, salt to taste, curd 1 tabsp. If you don’t have curds , use milk 2 tabsp and sesame seeds black ones 2 tsp. Oil 1 tabsp. Butter to apply after the naan is cooked.
Knead the maida and self-raising flour after adding the rest of the ingredients. And after knead the dough not very firmly, pat some oil over it. Now divide into medium-sized balls and roll it in a round shape, then pull one side of the naan to make a tail like shape. Roast it pink on a hot griddle or tava and apply butter.
Other options to make variety of naans are by adding finely chopped garlic (to make garlic naan), or one can add poppy seeds and coriander leaves too.
Enjoy Hot Naan with mouth-watering butter chicken or you can just have it the way you like, in a roll stuffed with chicken or eggs, or meat or even veggies and cheese……
Anjir halwa is a classic dessert made of dried figs. Normally it is sweetened with sugar but I prefer jaggery to make it more nutritive. If you don’t get jaggery, u can use sugar. This halwa is very different from the usual halwa’s, every bite is sweet, earthy and crunchy and with the wholesome goodness of nuts, it is simply irresistible !!!
Dried figs 250 grms, mava 150 grms, milk powder 1 cup, jaggery 125 grms, chopped almonds, cashew nuts, pistachios 2 to 3 tabsp, cardamom powder 2 tsp and ghee 2 to 3 tabsp.
Soak figs in warm water for a couple of hours. Drain and roughly puree it. In a heavy bottom pan, heat ghee and add figs, mava, milk powder, jaggery and the nuts. the jaggery will turn the whole mixture into thin consistency when it melts. Dont worry or panic, just keep on stirring till you get the required consistency and thickness. Serve Hot.
Makar Sankranti is one of the most auspicious occasions for the Hindus. Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year on the 14th of January. Makar Sankranti signifies that we should turn away from the darkness of delusion in which we live, and begin to enjoy a new life with bright light within us to shine brighter and brighter. We should gradually begin to grow in purity, wisdom, and knowledge, even as the Sun does from the Day of Makar Sankranti. Kids also fly kites on this day. In Maharashtra, in every home Tilgul laddoos are made and exchanged with a note “Tilgul ghya aani goad goad bola!” Which means Take sweet, eat sweet, talk sweet and be sweet !!!
2 cups sesame seeds (white), 4 tabsp roasted, peeled and halved peanuts (ground nuts)
1 cup jaggery , 1tsp cardamom powder, 2 tabsp broken cashew nuts and ghee 2 tabsp.
In a pan roast the sesame, chasew nuts and peanuts till slightly pink. Heat jaggery with 4 tabsp water. Traditionally it is made with molasses (the black colored liquid jaggery, do not add water if you are using molasses). I tried here with the normal solid one.
Keep the heat on medium, because jaggery gets burnt very easily. Take little water in a plate and add a drop of the jaggery in it. The jaggery should sit like a drop without getting diluted. That shows it has reached the required consistency.
Now add the sesame seeds cahew nuts and peanuts. Mix well. Take off the heat, add the cardamom powder. Mix again. Take a big spoonful of the mixture on a clean plate (this is to help in easy cooling) & keep the remaining tightly closed (this mixture gets hard very soon, so need to keep it covered all the time).
Apply some ghee to your palms and make small balls of the mixture from the plate
Once the mixture is cooled, it’s very difficult to make the laddoos as they harden real quick. So one has to be very fast and patient at the same time.
If the mixture cools off fast, then, heat it again for sometime till it melts and repeat the procedure.
Njoy the laddoos on the eve of Makar Sankrant !!!
Pomfret is normally eaten curried or fried. But sometime we pickle it for a change of taste.It has to be kept in the fridge as like the traditional pickles this cannot be kept out.
Pomfret fish 2 cut into medium size, oil for deep-frying, Pickle ready mix masala 100 grams, salt to taste, lemon 4 to 5 whole and turmeric powder 2 tsp.
apply salt turmeric and lemon juice to the fish and keep aside for an hour. Now deep fry the fish till it is cooked , for about 5 mins max.Remove the excess oil and keep 4 to 5 tabsp oil in the frying pan and mix the pickle masala to it. In a serving bowl place the fish and now drizzle the masala and oil over the fish. Mix delicately and njoy the spicy pickled Pomfret… Yummmm 😛