Kurkri Bhindi Evening Snacks

Ingredients

• 1/2 Kg fresh okra/Bhindi, split

• 6 tbsp gram flour
• 1/2 cup cornstarch
• 2 cups cold water
• 1 tsp cayenne pepper/Black Pepper
• 1 onion cutted in long length
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp ajwain
• 1/2 tsp red chilli powder
• 2 chillies finely chopped
• Oil for deep frying
• 1/2 tsp of chat masala to sprinkle

Method:

1. Heat oil

2. Mix gram flour and corn starch together.

3. Gradually add cold water  whisking continuously until you get a pancake batter-like consistency.

4. Mix spices and additional flour together and coat split okra, onioin in mix.

5. Add spiced okra to tempura batter and slowly place okra into hot oil. Let fry for 2-3 minutes then remove and drained.

6. Sprinkle Chat masala and serve it with hot tea in evening snacks.

Suji Ka Halwa/sweets

Ingredients:

1. 1/2 cup of Rava/Suji
2. 2 tblspn of Desi Ghee
3. 4 tblspn of brown/white sugar
4. 1 1/2 cup of water

Method:

1. Take a kadhai add rava and place it on medium flame.
2. Roast Rava till its colour changes to dark golden brown
3. Add Desi ghee to it, turn the gas to low flame and roast it for next 5 minutes
4. Now add water to it cook it on medium flame till the water evaporates.
5. Here is the yummmy halwa ready.

Dry Masala Peanut

Time taken- 30 Minutes

Ingredients:

1. Peanuts- 250 gms
2. Oil-2 tsp
3. Garam Masala- 1 tsp
4. Coriander Powder- 1/2 tsp
5. Dry Mango Powder- 1/2 tsp
6. Black Salt- 1/4 tsp
7. Salt- 1/2 tsp
8. Roasted cumin seeds powder (bhuna jeera powder)- 1 tsp
9. Red chilli powder- 1/2 tsp

Method:

1. Roast peanuts on slow flame for 15 minutes, cool them and rub peanuts so that its red covers are off 
2. Dust out the red covers from peanuts
3. Now in a fry pan, add oil, as the oil heats up add peanuts and all the ingredients and mix well 
4. Here dry masala peanuts are ready, you can store them in a air tight container

Makai Poha Namkeen

Time taken- 15 minutes

Servings: cool and store in a air tight container

Ingredients:

1. Makai Poha -1 cup
2. Chat masala- ½ tsp
3. Oil for frying

Method:

1. Heat Oil at medium flame and as the oil warms ups add Makai poha, as you will put Makai poha in oil it will increase the size to double
2. Now remove them and place them on absorbent paper to soak extra oil
3. Now add Chat masala and mix well, now you can store this namkeen for 15 days.

Crispy Namkeen Sev

Time taken-30 minutes

Serving- Cool and store in a air tight container

Ingredients

1. Gram flour-1 ½ cup
2. Rice flour- ¾ cup
3. Turmeric- ½ tsp
4. Red chili Powder- ¼ tsp
5. Salt- ½ tsp
6. Ajwain- 1 tsp
7. Water for kneading
8. Oil for frying

Method

1. Mix all ingredients and knead it in soft dough
   
2. Now place a fry pan on medium flame, add oil and let the oil heat up
3. In the meantime start putting the dough in sev making machine as shown in image
4. Now put small dough in oil and check whether the oil is warm enough for frying
5. Not start pressing the sev making machine above the fry pan and fry the sev for 2-3 minutes from each side
   
6. As the colour changes to light golden remove these fried sev from fry pan and keep it on absorbent paper to soak extra oil.
7. Cool these sev and enjoy them in bhelpuri, namkeens

Tandoori Vegetable Marination

4-6 portion

Time taken 10 minutes

Ingredients:

1. 2 garlic cloves
2. 2 tbsp of garam masala
3. Juice of 1 lime
4. 1 cup of curd
5. 3 tbsp of oil
6. ½ tsp of salt

Method

1. Crush Garlic cloves
2. Mix all the ingredients well and this can be used for margination of vegetables.

Khoya ki Gujiya

 Khoya Gujiya

Will make around 15 to 18 pieces
Time Taken- 3 hours
Ingredients

1. Khoya-150 grms
2. Maida- 2 cups
3. Sugar-150 gms (grind in powdered form) or u can take 1 coffee cup of sugar
4. 5 peeled cardamoms
5. 20 chopped almonds
6. 10 melon seeds (optional)
7. 5 pista (optional)
8. Oil for deep

Method:

For the crust (outer cover)

1. Take maida in bowl, add around 6 spoon of oil and rub it on your palms so that flour and oil gets mix
2. Now add around ¼ cup of water and make dough of the flour.
3. Cover it with Muslin cloth and keep it aside to settle

For the filling

1. Place a kadhai on medium flame, add khoya and start stirring it after 2 minutes turn the flame to slow
2. Now keep it stirring for around 12-15, in this mean time you will notice that the khoya has turned its colour to a little dark brown and has become in solid powdered form.
3. Now turn off the gas, let the khoya cool down
4. Now take a grinder jar, add sugar and peeled cardamoms to it, to make it a smooth powder.
5. Chop almonds, melon seeds, pista and add to khoya mixture.
6. When this khoya mixture cools down at powdered sugar and mix well.

Final processing towards making of gujiya

1. In a small bowl add 5 spoons of water and half spoon of Maida (all purpose flour) for making paste
2. Now divide the dough in 15 equal portions and make balls of them.
3. Start rolling these balls into 3-4 inch diameter.

   

   style of holding in palm

4. Dip your finger in the paste (as mentioned in point 1) and spread it the edges of this rolled dough
5. Now take this rolled dough in yor palm and put about 1-1/2 of khoya mixture in the centre and fold it to semi-circle.
6. Now press the edges with fingers and make sure they are completely sealed.
7. Please be noted that the edges should be sealed otherwise the filling will come out while frying.
8. Continue filling the rest of gujiya in same manner.

   

   After filling its like this

9. Heat the oil in a frying pan and test the heat of the oil before putting any gujiya in it
10. Just put a half inch dough in oil, if it leaves the surface right away and flow up on oil, your oil is ready for frying.
11. Now slowly put gujiya in oil and fry these gujiya at slow flame till they turn to light golden brown colour from all sides.
12. You can fry 4-5 gujiyas at a time in oil.
13. When they are done frying, lift the out oil the oil with slotted spoon.

Points to Remember:

After sealing edges

1. Khoya should be stirred continuously so that it doesn't sticks to bottom of the pan and burns
2. Sugar should be added to Roasted khoya only after it cools down, otherwise if sugar melts due to khoya’s heat it will turn to hard mixture with no taste.
3. Don’t add cashew nuts or raisins if you want them to store for long.
4. The khoya mixture will be a little moist after cooling down
5. Seal the gujiya very nicely with the help of paste prepared out of maida & water so that it doesn’t opens while frying, otherwise it will spoil the oil too
6. Cover the dough with a wet muslin cloth or a cotton clean hanky, the same way also cover the uncooked gujiya so that the outer cover remains smooth and turns crispy.

Masala Chana

Chana Curry

Servings- 4

Time taken (preparation)- 10 hrs

(cooking)- 40 minutes

Ingredients:

1. Black Grams 2 bowls
2. Nicely chopped big size Onion- 2
3. Chopped Tomato-2
4. Chopped Green Chillies-4
5. Grated Ginger-25mm
6. Lemon- ½
7. Oil- 2 tsp
8. Coriander Leaves- 2 tsp chopped
9. Hing- ½ small spoon
10. Jeera- 1 tsp
11. Turmeric powder- ½ tsp
12. Garam masala- ½ tsp
13. Salt as per taste 

Method:

1. Soak Black grams in water overnight
2. In a cooker add Oil and let it get warm, now add hing,  jeera
3. When jeera starts to crackle, add ginger and chopped green chillies
4. When Chillies are fried add chopped onions, Tomatoes, soaked black grams, ½ glass of water , Turmeric powder and salt
5. Cover the cooker with its lid and cook at medium flame for 6 whistle
6. After 6 whistles, turn off the gas. Let the pressure get release itself
7. Now add garam masala, squeeze lemon, coriander leaves and mix it well
8. Yummy Masala chana is ready to serve with roti, paratha, naan.

Masala Papad

Chatpata Light Masala Papad

Servings 
For 2 assuming One per head
time take- 5 minutes

Ingredients

1. 1/4 Onion finely chopped
2. 1/3 Tomato Finely Chopped
3. 1 small green chilli finely chopped
4. Lemon-1/2
5. 1 tsp Coriander Leaves finely chopped
6. Chat masala- 1/2 tspn to sprinkle
7. 2 lijjat papad

Method

1. Roast Lijjat Papad at gas or microwave
2. Start to sprinkle onion, tomato, chilli on roasted papad 
3. Squeeze lemon and coriander leaves
4. Sprinkle chat masala evenly on papad
5. yummy papad is ready to serve and eat

Rajasthani Malpua

Yummy Malpua

Ingredients:

1. Milk-1.25 litres
2. Maida- 5 spoons
3. Sugar 2.5 cups
4. Chopped dry fruits to sprinkle
5. 12-15 threads of safrron
6. Desi ghee- 250 gms for frying

Method:

1. Boil milk and cook it at low flame to make milk thick and cook it till milk remains to half of the quantity
2. Let this thick milk cool down
3. Spilt this thicken milk in 2 portion now add ½ cup of sugar to one portion and maida in second portion
4. Beat the mixture of maida and thicken milk nicely so it become smooth paste
5. Now cover this mixture  and keep it aside for 3-4 hours
6. In the meantime add remaining sugar and 2 cups of water in a pan and cook it for 15 minutes after it comes to boil, Sugar syrup is ready.
7. After 3.5 hours, Pour ghee in kadhai and heat it at medium flame
8. When ghee heats up pour the mixture in kadhai smaoothly, u dnt have to give a shape it will automatically take a round shape.
9. U can cook 2 malpua in one time, as it need enough space to fry in ghee
10. Fry malpua from both the side till it turn to dark brown in colour
11. Now put these fried malpua to the sugar syrup and leavefor 15-20 minutes so that they become soft
12. After 15 minutes remove malpua from sugar syrup and place it in a plate, design the malpua with first portion of thicken milk and sprinkle shredded dry fruits and saffron threads on it

Yummy malpuas are ready.

South Indian Dahi Vade

Ingredients

For Vade

1. 1 moothi of Moong Daal
2. 3 moothis of urad Dal
3. Green chilli 3
4. Ginger
5. Salt 1/2 Spoon
6. Water
7. Oil for deep frying

Ingredients for preparation:

1. Curd 1/2 Kg
2. Bhuna Jeera for sprinkling
3. Lal Mirch for sprinkling
4. Chat Masala
5. Sugar 1/2 Tablespoon

Method:

1. In Bowl Add 1 moothi of moong dal and 3 moothis of urad dal soak it in water for overnight.
2. In morning drain the water, wash daal, coursely grind in mixer with minimum water.
3. Add Chillies, ginger salt during grinding so that the mixer becomes smooth enough
4. Now cover this batter with the top and keep it aside for 4 hours
5. After 4 hours, stir the batter thoroughly 
6. Heat the kadhai containing oil 
7. Now put spoonful of batter in the kadhai.
8. When the batter turns light golden remove the vades from the kadhai
9. Do this with whole batter, You can fry 5-6 vades at one time
10. Let vades cool and den put this vades in water and soak them for 20mins
11. In the mean while, beat the curd thin adding 1/2 cup water and add half tablespoon sugar to it
12. After 20 mins drain the water from vades with your palm 
13. In a plate keep soaked vades, pour beaten curd on it and sprinkle salt, red chillie powder, roasted Jeera, and chat masala as per taste.
14. Your delicious dahi vades are ready 

Tips

1. While putting batter first time in oil put a little batter and check out it comes up instantaneously.
2. Overnight soaked daal with turn double the quantity.
3. You can aslo add coriander leaves for sprinkling on dahi vades.

NAMKEEN BADAAM

Ingredients:

1. Badaam: 4 moothis
2. Salt: 1/2 Tablespoon
3. Deshi Ghee: 1 Tablespoon

Method:

1. In a kadhai heat up and add Deshi ghee and heat it till it melts.
2. Add badaam and keep the gas at low sim and keep it stirring on flame for 30 minutes or till the colour of badaam turn to dark brown an then add salt and keep it to cool
3. Cool prepared namkeen of badaam and keep it in a airtight container. You can store this namkeen for more than a month.

Thandai (Cooling and storing)

Hello Friends
Drinking Thandai is very healthy and I had seen in my childhood my father making Thandai on holi as after this festival Summer begins and this drink is good to consume in summers.Thandai protects you from Sunstrokes and bleeding from nose in a day.

You can get thandai from market but all of them contains preservative so here is the recipe of home made thandai which you can refrigerate and can use more than a month.
.

Ingredients for Thandai Recipe.

Water: 1 ltr
Sugar: 1 kg
almonds: 75grams
cashewnuts: 25gms
Cardamom(ilaichi): 35-40 (peeled)
Aniseeds (saunf)-5 table spoons or 60 gms
Black pepper (Kali mirch)- 2 table spoon
Poppy Seeds( Khas Khas)- half bowl
Rose Water (Gulab Jal)- 5 table spoons
Saffron (Kesar)- 15 threads

Method of making Thandai Recipe:

• Take a utensil mix sugar and water heat it and keep it boiling for 5 min.
• Turn off the gas and the sugar syrup is ready for thandai
• Clean aniseed, black pepper, almonds,cashewnuts, cardamoms and Khaskhas. Wash and soak them for overnight.
• In the morning, make them separate from water. Peel almonds. Beat them finely and use sugar syrup instead of water at the time of beating.
• Mix this mixture in the sugar syrup and sieve it. Mix the remaining mixture in the syrup and sieve it again.
• Thandai is Ready
• Fill it in the air-tight container and keep it in the fridge. You can use it more than a month.
• Whenever you want to drink Thandai, mix milk and ice cubes according to your taste and enjoy the real taste of Thandai