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Saturday, August 15, 2015

Methi Khakra



Methi Khakra Recipe

 











Ingredients:-
2 cups whole wheat flour
1/4 cup finely chopped fenugreek leaves
1/4 teaspoon red chili powder
1/4 teaspoon asafetida powder
1/2 teaspoon turmeric powder
2 tablespoons oil plus more for making the khakra
Salt to taste

How to make methi khakra:-

  • In a large bowl combine all the ingredients and knead by adding little water at a time, till it becomes stiff dough.
  • Let the Khakra dough rest covered for fifteen minutes and knead again. Divide the dough into twenty equal portions.
  • Roll out the each ball into very thin circles by dusting on flour as and when required to prevent sticking to the base.
  • Heat an iron skillet in medium high heat; add one rolled out portion of the Khakra dough. Once you notice a few air pockets popping out flip the rolled dough.
  • Smear a teaspoon of oil around it and using a wooden press do a press and turn motion not allowing the dough to develop air pockets.
  • Continue this pressing and turning for a few minutes on medium heat. Flip over continue the press and turn motion on medium heat until the Khakra is fully crisp.
  • Take the Khakra off from heat and place it on a flat plate. Continue the same with the other rolled out portions of the Khakra dough and stack the Khakra one on top of the other.
  • Once the Khakra is cooled completely store the them in an air tight container. These Khakras stay fresh outside for about two weeks and refrigerated for about a month.
  • (The pressing can be done with a wooden press or a thick cotton cloth or something else in your kitchen that will work as a press.)


Friday, August 14, 2015

Bajre Ka Vada

Bajre Ka Vada Recipe

 










Ingridents:-
1 cup bajra flour (millet flour)
2 tbsp atta (whole wheat flour)
2 tbsp dahi (curd)
1 green chili + 2 garlic cloves + ½ inch ginger (crushed to a paste in a mortar-pestle)
3 tbsp chopped coriander leaves
3 tsp white sesame seeds
¼ tsp haldi (turmeric powder)
¼ tsp lal mirch powder (red chili powder)
½ tsp dhania powder (coriander powder)
½ tsp jeera powder (cumin powder)
1 tbsp oil
½ tsp sugar or add as required
5 tbsp water or add as required
Salt as required
Oil for deep frying

How to make Bajre ka vada:-
  • Take 1 cup bajra flour in a mixing bowl.
  • Add 2 tbsp atta. Then add a paste of 1 green chili + 2 garlic cloves + ½ inch ginger. Also add 3 tbsp chopped coriander leaves.
  • Now add the spices - ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, 3 tsp white sesame seeds, ½ tsp sugar and salt as per taste.
  • Then add 2 tbsp curd. With a spoon mix everything very well.
  • Now add 1 tbsp oil. Again mix. Then add 2 tbsp water and mix again.
  • Add 1 to 2 tbsp more of the water and knead the dough. Do add more water if required..
  • Knead to smooth dough. Make dough which is not very soft nor too tight. If the dough becomes soft, then add 1 or 2 tbsp or more of the bajra flour. If the dough become hard or looks dry, then add 1 to 2 tbsp water or as required.
  • Cover and keep aside the bajra dough for 30 minutes or for a couple of hours.
  • Make small to medium sized balls from the dough.
  • Rub little water in your palms and shape each ball into a vada or patty. The patty should not be thick or thin.
  • Heat oil for deep frying in a kadai or pan. Gently slid the vada in the hot oil.
  • Prepare more vadas and add them to the oil. When one side is half done, turn over and fry the other side.
  • Fry bajra vadas till golden and remove with a slotted spoon. Drain on kitchen paper towels.
  • Serve bajra vadas hot or warm.

Thursday, August 13, 2015

Tiranga Dhokla



Tiranga Dhokla Recipe











Ingredients:-
4 cups Idli batter
1 cup Palak puree
1 tsp ginger paste
2-3 green chillies paste
1 tbsp Gun powder (Idli molagai podi)
1/2 tsp Everest Kashmirilal Chilli Powder
1 Green chilli and 1 small piece ginger paste
2 tsp cooking oil

For garnishing
4 tbsp Grated coconut
Freshly chopped Coriander leaves
For seasoning you will require:
1 tsp Mustard seeds
Few curry leaves (broken in bits)
1 tsp Oil

How to make Tiranga Dhokla :

  • First of all pour the batter in a big bowl, add some salt and divide it in 3 equal parts.
  • For making orange batter, mix one portion of batter, gun powder and chili powder.
  • For making white batter, keep one portion of the plain batter aside in separate bowl.
  • For making green batter, mix the remaining third portion of batter, palak puree, ginger paste, green chili paste and a pinch of salt.
  • Now mix all the ingredients mentioned for a green layer.
  • Keep good amount of water in a big vessel on high heat.
  • Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.
  • When it is done, pour one cup batter for white layer and steam.
  • Later, add the third and orange layer on top of it and steam.
  • Dhokla will be done after about 15 minutes, remove and allow to cool.
  • Cut it into desired shapes and arrange in a plate, in such a way that they should look like Tiranga Dhokla.
  • Heat the oil in a small saucepan and make the tempering of seasoning ingredients.
  • Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.
  • Serve with tamarind chutney and mint chutney.


Monday, August 10, 2015

Tangy-Popcorn



Tangy-Popcorn Recipe















Ingredients:-
¼ cup olive oil
2 Tbs. thinly sliced jalapeno chili
8 cups freshly popped hot popcorn
2 Tbs. grated lime zest (lemon peel in powdered form)
⅓ Cup loosely packed cilantro leaves, coarsely chopped (green coriander)

How to make tangy popcorn:-

  • Heat oil and jalapeno in small skillet over medium heat.
  • Cook 1 minute, or until jalapeno sizzles. Season with salt, if desired, and continue cooking 2 minutes more.
  • Remove from heat, and cool slightly.
  • Drizzle popcorn with oil-jalapeno mixture. Sprinkle with lime zest and cilantro.