Aam Ki Laungi Recipe

Aam Ki Launji

 

 From my wide food network,  presenting the vegan and yummy delight from king of fruits.

 

 

 

 

 

 

 

 

 

 

 

Ingredients:-

1 cup peeled and cubed raw mango
1/2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
3 tsp coriander (dhania) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/3 cup sugar
2 tbsp oil
salt to taste

 

How to make aam ki launji:-

·         Heat the oil in a pan, add the fennel seeds, nigella seeds and mango pieces and sauté for 2 minutes.

·         Add the coriander powder, chilli powder, turmeric powder, sugar and salt with 4 tablespoons of water. Stir and simmer till the sugar has dissolved.

·         Allow to cool completely.

·         Store refrigerated for up to 4 days.

 

Gujarati chivda recipe

Gujarati Chivda

 

 From my wide food network, presenting you the special gujarati chivda, the real taste of home.

 

 

 

 

 

 

 

 

Ingredients:

1 cup Poha

1 tbsp. Oil

1/2 tsp. Turmeric Powder

1 tsp. Chili Powder

1 tbsp. Dry Roasted Peanuts

1 pinch Hing

1/2 cup Instant Oats (optional)

1 cup Corn Flakes

1 tbsp. Dried Coconut Flakes

1 tbsp. Dry Roasted Slivered Almonds (optional)

1 tsp. Salt

1 pinch Sugar

Few sprigs of Curry Leaves

 How to make gujarati Chivda:

·         Heat 1 tbsp. oil in frying pan; add turmeric powder, hing, and chili powder.

·         Add poha immediately.

·         Cook the content under medium heat for about 5 minutes.

·         Add corn flakes, coconut flakes, oats, sugar, salt, peanuts and almonds when it turns crispy.

·         Mix it well for about 2 minutes and remove it from heat.

·         Allow it cool and store the mixture in an air-tight container.

 

Kachori Recipe

Kachori Recipe

 

 A Mouthwatering recipe from my wide food network especially for chaat lovers.

 

 

 

 

 

 

 

 

Ingredients:

 For Cover

1 1/2 cup Plain flour

3 tbsp. Oil

Salt to taste

Cold water to knead dough

 For Filling

1 cup: Yellow moong dal washed and soaked for 1/2 hour

1 tbsp. Plain flour for patching

1 tbsp. Garam masala

1 tbsp. Red chili powder

1/2 tsp. Dhania (coriander) powder

1/2 tsp. Coriander seeds crushed coarsely

1/2 tsp. Fennel (saunf) seeds crushed coarsely

1/2 tsp. Cumin seeds

1/2 tsps. Mustard seeds

1 tbsp. Coriander leaves finely chopped

2-3 Pinches asafetida

1 tbsp. Oil

Oil to deep fry

Salt to taste

 How to make Kachori:

For Cover

·         Mix flour, salt and oil, knead into soft pliable dough and keep aside for 30 minutes.

For Filling

·         Put plenty of water to boil. Add dal and boil for 5 minutes, drain. Cool a little.

 

·         Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Now, add asafetida, mix and add all other ingredients.

·         Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool.

·         Divide into 15 portions and  shape into balls with greased palms and keep aside.

·         Make a paste with water, of flour for patching. Keep aside.

·         Take a ping pong ball sized portion of dough and Knead into round.

·         Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch.

·         Break off excess dough carefully. Do not allow cover to tear.

·         Press the ball with palm, making it flattish and round.

·         Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste.

·         Return to oil and finish frying. Turn and repeat for other side and fry till golden and crisp. Small bubbles must appear over kachori.

·         Drain and serve hot with green and tamarind chutneys.