Bhajni Chaklis

April 23, 2014

Ingredients For the Bhajani
4 cups rice
2 cups Chana dal
1 cup Urad dal
1/4 cup moong dal
1/2 cup Poha,
3 tablespoons cumin seeds

For the dough
2 cups bhajani flour
1 cup water
1 teaspoon white sesame seeds
1 teaspoon ajwain
1 teaspoon red chili powder
1/2 tsp asafoetida
2 tablespoons oil
salt to taste

Method for Bhajani flour 

Roast rice, channa dal, urad and moong dal (each item separately) till the grains turn crisp, lightly roast the poha. Do not use oil for roasting.  Also roast cumin seeds.
Grind together all the ingredients into a very fine powder.
This is 'bhajani' flour for chakli. This will last upto a year if stored in an airtight container.

Method to make chaklis

Boil the water add oil, sesame seeds, ajwain, salt, chili powder, and the bhajani flour and mix well.Knead the flour to make a soft pliable dough. Grease the chakli press with little oil and fill it with the dough. Now slowly press it and form chakli into a plate. Heat oil - drop a small pinch of dough to check if the oil temperature is right...when the dough immediately rises to the top with a sizzle then the temperature of oil is right to fry the chaklis. Drop in the chaklis 3 or 4 at a time depending on the size of the kadai slowly on low flame in and fry till golden brown. Drain on a tissue paper. Cool and store in an airtight container. These chaklis turned out crisp and these are packed for my friend who is going on a holiday abroad.


Note 

Do not add more ajwain and sesame seeds or else the chaklis will break while making. Also do not add more oil or else they will melt in oil while frying. Fry chakalis in small batches of 3 to 4 at a time to achieve crispness, else they become soggy. Replace the oil (when you see the oil becoming frothy) or they break at the time of frying. The oil should be sufficiently hot (but not at the smoking point), else chaklis soak up lots of oil and may not become crisp. Also once oil is heated enough, turn the heat to lowest setting. High heat causes them to cook on the outside, while staying uncooked from the inside, or sometimes they even burn and taste bitter.

Labels: Festival Sweets, Healthy snacks, Kids delight


Look here for Butter Chaklis

Butter Chaklis

April 22, 2014

This crunchy snack is just as good at tea time as it is for a special occassion or for children as school tiffin. Chaklis are made with a special chakli mold.

Ingredients
1 cup Full Rice Flour
1/4 cup Split Roasted Gram (phutane / chutney channa)
1 tablespoon Butter ( I used amul butter)
1/2 teaspoon Cumin seeds – slightly crushed with your hands
1/2 teaspoon Cumin powder
1/2 teaspoon Sesame seeds
1 teaspoon Chilly powder
1/2 teaspoon Salt
1 cup Water -Boiled and hot

Method
In a mixer grind the gram to a fine powder. Now sieve rice flour and gram flour.
In a mixing bowl take the sieved flours , butter, cumin seeds, cumin powder, sesame seeds, chilly powder, salt and mix well. Boil water when it starts to boil switch off.  Add water little by little and mix it with a spatula. Once combined well use your hands to form a very soft dough.
Grease the chakli press with little oil and fill it with the dough. Now slowly press it and form chakli into a plate. Heat oil - drop a small pinch of dough to check if the oil temperature is right...when the dough immediately rises to the top with a sizzle then the temperature of oil is right to fry the chaklis. Drop in the chaklis 3 or 4 at a time depending on the size of the kadai slowly on medium flame in and fry till golden brown. Drain on a tissue paper. Cool and store in an airtight container. These chaklis have a lovely buttery taste and turned out crisp. These are packed for my friend who is going on a holiday abroad.

Note: Do not add more cumin and sesame seeds or else the chaklis will break while making. Also do not add more butter or else they will melt in oil while frying. Fry chakalis in small batches of 3 to 4 at a time to achieve crispness, else they become soggy. Replace the oil (when you see the oil becoming frothy) or they break at the time of frying. The oil should be sufficiently hot (but not at the smoking point), else chaklis soak up lots of oil and may not become crisp. Also once oil is heated enough, turn the heat to lowest setting. High heat causes them to cook on the outside, while staying uncooked from the inside, or sometimes they even burn and taste bitter. If for some reason, chaklis loose their crispness after some time, reheat them in microwave for a minute or two and they become crisp once again.

Labels: Festival Sweets, Healthy snacks, Kids delight

Look here for Bhajini Chaklis

Potato Rice Paratha

This my another recipe of leftover rice and potato.  These parathas are so soft and tasty.  You can have this plain also, but we had it with sabzi.  These parathas remained the next day they were still soft and delicious.  This also can be given as tiffin to children.  Do try this recipe.

Ingredients
1 Cup All purpose flour
1/2 Cup Cooked Rice
1/2 Cup Mashed Potato
1 Teaspoon Mint Chutney
1 Green chilly - chopped finely
1 Teaspoon Salt
1 Teaspoon Coriander Leaves - chopped finely
1 Tablespoon Malai/oil ( I used malai)
Kalonji seeds /Onion seeds - as required
Ghee  as required

Method 
Grind the rice in mixer without using any water, and grind it coarsely.
In a bowl mix the Mint Chutney and mashed potato and mix well. Add the chilly, coriander leaves, salt, malai, all purpose flour, ground rice, knead into a soft dough not add any water. Leave the dough to rest for 10 minutes.  

Divide the dough into equal size ball and roll it into a paratha, sprinkle kalonji seeds and with the rolling pin roll it again so that the seeds get well pressed.

Heat a tava and fry with little ghee till pinks dots appear on top.  Serve hot with mint chutney, sauce or any sabzi.  We had this with sabzi.  These parathas are soft it is even good to give to the kids for the school tiffin.

Sending this to Mireille's and Elizabeth who are hosting this event. 

Labels:  Healthy, Kids delight, Parathas, Breakfast, Breads, Vegan, Rotis, Leftover series

Watermelon Agua Fresca

April 14, 2014

Fresh fruit drinks are very popular all over Mexico and are served from large barrel-shaped glass containers. Agua Fresca or Aguas de Frutas - literally translated in Spanish as "fresh water" or "fruit waters." In India, this delicious watermelonis called (Tarbooj) and the drink is referred to as Tarbooj Ka Sharbat.

This wonderful Watermelon Agua Fresca drink is a very light-bodied and very refreshing fruit drinks combined with sweetener (traditionally sugar) and water. A very refreshing and cooling summer drink and a refreshing alternative to iced tea or lemonade.

Ingredients
2 cups cold water
2 cups watermelon (rind removed), seeded and chopped
2 teaspoons granulated sugar
Juice of 1/2 lime (1 tablespoon)
Ice cubes or crushed ice (optional)

Method
Cut the watermelon into roughly 1-inch cubes.
In a blender, combine watermelon, sugar, and lime juice until smooth. Pour mixture through a strainer into a pitcher, forcing through most of the pulp. Chill at least 30 minutes before serving. Serve with or without ice cubes.

NOTE: The amount of sweetener needed will vary depending on the sweetness of the fruit you are using. Some may not require any at all. Sugar substitutes may be used to reduce calories further.

Traditionally an authentic aqua frescas are made without blenders and done by simply mashing the fruit with a fork or masher before adding the water and sweetener.

Labels: Juices, Continental Cuisine, Healthy, Vegan 

You might want to look at 
Watermelon Granita

Rice Pearls Kheer (Homemade/Handmade Seviyan)

April 14,2014

Kheer is prepared in festivals, temples, and all special occasions. The term Kheer (used in North India) is derived from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) or payesh (used in Bengal region) are derived from the Sanskrit word Payasa or Payasam which also means "milk". It is prepared using milk, rice, ghee, sugar/jaggery, khoya. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios.  

The seviyan used here is handmade by the ladies of Punjab who live in the interiors.  These are so beautifully made like small rice pearls.  These seviyan are made of all purpose flour.  These rice pearls ( I call them rice pearls because it looks exactly  like that see pic) is given to me by my friend Sweety.  These are made by her relatives there.  The jaggery (organic) used here is also given by her. The khoya that is used is also homemade will post the recipe soon.

The Kheer tasted so lovely and delicious.  Thank you Sweety for these lovely pearls.  H enjoyed this Kheer. Lets go to the recipe.

Ingredients
1/4 cup Seviyan
500 ml Milk
3 Tablespoon Jaggery/ Sugar ( I used organic jaggery)
8 Cashew nuts (roasted and chopped)
8 Almonds (roasted and chopped)
5 Dried Rose petals crushed by hand
2 Teaspoon Raisins
1 Teaspoon Cardamom Powder
1 Tablespoon Khoya
1 Tablespoon Desi ghee

Method
Heat ghee in a skillet, add in the rice pearls and roast until they turn golden brown, on medium flame. Remove them from flame and keep aside. In the same skillet, roast cashew nuts and almonds (drizzle few drops of desi ghee, if needed) and then chop.

Place a deep heavy bottomed pan on flame, pour in milk and bring it to boil on high flame. When it comes to boil, lower the flame and let it simmer.  Start stirring and reduce it by 1/3 ,with stirring and scraping the sides of the pan.  Mix in roasted rice pearls. Stir cook for 5-8 minutes or more. Now add jaggery dissolve it with stirring and cook again for 5 minutes. Then add the khoya and rose petals when it dissolves well, Turn off flame and mix cardamom powder & all dry fruits and nuts. Enjoy it cold garnished with other chopped nuts and dry fruits.  This awesome light pink color comes from the rose petals.

Labels:  Sweets &  Desserts, Healthy.

Watermelon Granita

April 11, 2014

A little lime and a lot of watermelon makes this icy granita a sweet, refreshing drink. To serve, spoon large flakes into chilled glasses or bowls and garnish with a wedge of watermelon.

Summertime in Mumbai means watermelon everywhere — fresh watermelon on street carts, stacks of watermelon in shacks off the footpath side. You will find the black green skin watermelon and the stripe green watermelons everywhere. 

These are big and gorgeous looking fruit.    It’s so hot, I can hardly say anything beyond that.   Just returned back from the hot sun at 2.30 in the afternoon, wanted something refreshing and this watermelon granita is just it   "perfect treat ".

Granita is like a grainy sorbet. This simple version made with fresh watermelon is refreshing and delicious. It takes no dedicated attention to make, but it is quite easy and does not require any special equipment. Well, worth the effort. The easy, no-bake recipe makes for the perfect summer drink!".

The name “granita” is unnecessarily sophisticated; it’s basically a slushie. To make granita, you do nothing more than puree this fruity into liquid in.... to .. a container, then place it in the freezer and use a spoon or fork to scrape the icy mixture as it freezes. It couldn’t be simpler. Here’s a watermelon version. The color is gorgeous, the melon version shines through, and it just sings summer.

Ingredients
4 1/4 cups watermelon juice (juiced with a juicer)
1/2 cup sugar
2 Tablespoons fresh lime juice

Method
In a large metal bowl, whisk the sugar, watermelon pieces and lime juice until the sugar is dissolved. Pour this into a air tight container. Place this container and let it freeze.
When completely frozen just take a fork and scrape it. Pour these grains into a glass or bowl and ! Voila ! the Water melon Grantia is ready. So simple.
Just sit back on the couch have this grantia.

Chill and enjoy !!!!

Note: The Watermelon that I purchased was very sweet so I did not add any sugar. You can adjust the sugar content to your taste. 

Labels: Juices, Healthy, Vegan, Continental Cuisine

Appe Batata Vada (Healthy)

April 9, 2014

As I was watching a serial on TV the other day, seen this recipe being done. It was not very clear, where the recipe was concerned but it showed them making these vadas in a appe pan.  It was then this recipe struck me, as even I, love batata vadas but vadas are always deep fried so the hesitation to eat.  Eating from the street vendor is again not healthy since the oil used is always recycled and very rearly changed. These small vadas fascinated me.  This how this recipe was born.  So lets go to the recipe.

Ingredients 

4 medium size Potatoes -boiled, peeled and mashed

4 Cloves of garlic

A Small piece of ginger 

2 Green chilies

2 Tablespoon Coriander leaves

Salt to taste

For the batter 

1 Cup chickpea flour (Besan)

1 Tablespoon Rice flour

1 Tablespoon Semolina (Rawa)

1/2 tsp Turmeric powder

Salt to taste

1/2 Teaspoon Eno fruit salt

Water as required

Method 

Mash the potatoes well.  Grind the ginger, garlic, green chilies and coriander to a fine paste. Add it to the potatoes, salt to taste and mix well.  Make small equal size balls and keep aside. See to it that they fit into the well of the appe pan. 

Mix the ingredients of the batter and make a thick batter so that it can coat the vada's well. Add less salt in the batter, since the vada's already have salt, add 1 tsp oil into each well of the appe pan, let it heat up. Dip  the vadas into the batter and then drop it into the well of the pan. Let it brown on the underside before you turn it. It should take about 5 minutes for the vada to be done perfectly. Keep turning, so that it cooks well on all sides. And when frying for the next batch, put some more oil in the wells, let it heat up and then add the rest of the vadas to cook.  Serve them hot with sauce.

I sent these to my friend, let me tell you that they enjoyed it and more so ever surprised at the tiny shaped vadas, not oily and yet tasty.

Labels: Breakfast, Healthy snacks, Kids delight, Vegan. 

Cauliflower Rassa

Ingredients
2 - 3 Cups Cauliflower Cut into florets
2 Medium size Potatoes cut into cubes
3 Medium size Tomatoes chopped finely
1 Teaspoon ginger grated
1/2 Cup coriander leaves
1/2  Cup grated coconut
3 Green Chillies Chopped
1/2 Teaspoon Turmeric powder
1 Teaspoon Sugar
Salt to taste

For the tempering
3 Tablespoon oil
1 Teaspoon Mustard seeds
1/2 Teaspoon Cumin seeds
1 Spring Curry leaves
A pinch of Asafoetida

Method
Grind to a fine paste coconut, ginger , green chilies and coriander leaves ( reserve a tablespoon of coriander leaves for garnishing).

Heat oil in a pan add mustard, cumin seeds and when they crackel add the asafoetida and curry leaves.  then add the potatoes and cauliflower and fry well, add the turmeric powder, salt, tomatoes, cover and let it cook in its steam for 3 -4 minutes, then add a cup fo water.  Cover and cook tilll done, then add the ground paste and sugar  add a more water to adjust the consistency of the gravy, make it medium thick gravy.   Boil for 3 -4 minutes till oil floats on top.  Switch off  flame and serve hot.  Garnish with chopped coriander leaves.  This gravy taste very nice with plain white rice.  We had it with rice and salad.   This a very tasty gravy and I am sure you will enjoy it.

Ribbon Cucumber Stuff Salad
Ingredients
1 Large Cucumber - peeled
1 Large Tomatoe - firm and ripe
Few Pitted Green Olives
Tooth pick

For the Dressing
Ingredients
1 Teaspoon Olive oil
A pinch of chat masala
A pinch of pepper powder
A pinch of salt
1/4 Teaspoon Lemon Juice / Vinegar

Method

Slice the cucumber in thin ribbons ( I sliced them in the V Slicer).  Cut the tomatoe too in fine roundales.  Take a ribbon of cucumber, place a slice of tomatoe and a olive in the middle and roll it  into a ring.  Secure this ends with a toothpick and keep aside.  In this manner make all the rings and arrange them in  a serving plate, keep this in refrigerator till ready to serve.

In a small bottle add the ingredients for the dressing and shake well .  Just before serving pour the dressing.  The look of this salad invites you to devour it.  So go a head and enjoy it.  Happy eating!

Labels: Main course, Vegetables, Salads, Cauliflower