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.)

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.

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.

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.