Sneha's Recipe

Chirote - Festival Sweet / Snack

In: Chirote, Deep Fried, Diwali Faral

This is a sweet snack made from flour and dusted with powdered sugar. It is a Diwali special snack of Maharashtra. Its so flaky and mouth melting, that you can't stop at one!

Makes 25 - 30 Chirotes

Ingredients

2 Cups Heaped All purpose flour

½ Cup Fine Semolina /Rawa

½ Teaspoon Salt
2 Teaspoons Powdered Sugar
5 Tablespoons Hot Melted Ghee
2/3 Cup Water or as needed
For the Paste / Satta

4 Tablespoons Ghee - at room temperature
2 Tablespoons Level Rice flour
For the Coating

1 Cup Powdered Sugar
Ghee + Oil for deep frying
Almonds & Pistachios for garnishing

Method

For the Dough

To make the dough in a large bowl add all purpose flour, semolina & hot ghee. Mix everything well with a spoon.
Then add water as required to make a soft dough.

Keep this dough aside for 20 minutes.

In the meanwhile let's make the Paste/Satta

In a small bowl add ghee. Mix the ghee with your palms to make it creamy. - Then add rice flour and again mix well. Make a creamy and smooth thick paste. Keep this paste aside.

Take the dough and divide it into equal parts. divide the dough in same size balls... you should make balls in multiples of 3.

Start rolling out thin chapatis from each dough.Cover the rest of the balls while you are rolling the first one. Make the very thin chapati ... as thin as possible ... it should be almost paper thin.

Slightly flour these and carefully set them aside.

Now take one chapati, apply the paste/satta on it evenly with your hand. Then place the next to chapati on top of it and again apply paste/satta on it evenly.

Then then third one as shown and with a rolling ping lightly roll it.

Now apply the paste/satta on it evenly on top.

Roll this

into a tight roll.

Likewise make the other two rolls and cover them and keep aside for at least 15 minutes.

Cut equal size pieces about an inch thick.

See the layers..

Press one piece vertically so that all the

layers of the roll look like this

Likewise make the other's and cover with a damp cloth and keep aside till all are done.

In the meantime place ghee/oil ( I used half ghee and oil) in a kadai.

Start frying when the oil it medium hot on medium low flame two chirotes at a time on low flame by pouring oil on it till one side is done then flip and till done or just till it starts getting a light golden.

Each layer should be nicely separated and crisp.

In a bowl add powdered sugar.

Dip the chirote in the powdered sugar. Make sure they well coated with the sugar.

Garnish the chirote with almonds and pistachios.

Serve these to neighbors and friends and you too enjoy the delicious and mouth melting chirotes.

Labels : Chirote, Diwali Faral, Festival Sweets, Maharastrian Cuisine, Flaky, Deep Fried

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Mawa/Khoya Chocolate Barfi#Choctoberfest

In: Barfi, Choctoberfest, Cocoa powder

This is a homemade Mawa/Khoya Chocolate Barfi , which is quick, easy to make and cost half the rate of the sweet shop. It's also made with pure ingredients and preservative free. Takes just 15 to 20 minutes to make.

Ingredients

600 Grams Homemade Mawa / Khoya
1/3 Cup Level Cocoa powder
½ Cup Packed Caster Sugar
1/3 Cup Milk
Almond slivers for garnishing

Method

Crumble the mawa or grate it.

In a heavy bottomed pan, heat the mawa on a medium low flame till it becomes soft and starts to melt. Make sure not to burn or brown it.

Add the milk and sugar. Mix well. Keep stirring so that it doesn't stick to the bottom.
Cook this till it thickens, it took me about 8 minutes.

Add the cocoa powder, stir it well, making sure there are no lumps and forms a smooth mix.

Keep stirring continuously and cook for 2-3 minutes more or till it starts to come in the center.

Spread this on a greased pan and sprinkle almonds on top.

Let it cool and keep in the fridge for a few hours till set.

Slice, share and enjoy!!

Labels: Choctoberfest, Mawa, Cocoa powder, Milk, Sugar, Festival Sweets, Barfi, Homemade, Preservatives free
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Moroccan Lamb Soup#Soupswappers

In: Celery, Chickpea, Healthy

This is a complete meal, with hearty chunks lamb, chickpeas and rice, this Moroccan soup is rich, golden-orange color.

Serves 3
Ingredients
2 Tablespoons Oil
1 Medium Onion - finely chopped
1 Teaspoons Turmeric powder
500 Grams Tender Lamb Meat/Mutton - cut into small cubes
5 - 6 Cups Water
1 Chicken Stock Cube
1/2 Cup Boiled Chickpeas
1/2 Cup Tomato puree
2 Carrots - diced
2 Stalks Celery - chopped
2 Tablespoons of Flat-leaf parsley - did not add
2 Tablespoons Coriander leaves
2 Tablespoons Rice - washed
Salt to taste
1/2 Teaspoon freshly ground pepper or to taste

Method

Heat oil in a large pan / pot over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes , tomato puree, chickpeas, carrots, celery and rice . Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes, taste for salt and pepper, add if necessary.

Serve sprinkled with parsley or coriander leaves, if desired.

Enjoy this one pot meal / soup.
Labels : Moroccan, International Cuisine, Mutton, Soup, Chickpea, Celery, Soup Swappers, Rice, Healthy
Soup Swappers
Moroccan Soups and Stews
Chicken Tagine Mchermel by Pandemonium Noshery
Harira Soup with Merguez Sausage by Palatable Pastime
Moroccan Apple and Sweet Potato Beef Stew by Making Miracles
Moroccan Bean Soup by Our Good Life
Moroccan Carrot & Ham Soup with Coconut Milk by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Moroccan Lamb, Chickpea, and Lentil Soup (Harira) by Karen's Kitchen Stories
Moroccan Lamb Soup by Sneha's Recipe
Moroccan Lentil Soup by A Day in the Life on the Farm
Moroccan Tomato and Chickpea Soup by Sid's Sea Palm Cooking

5 comments

Orange Chocolate Cake#Choctoberfest

In: Baked, Buttermilk, Cakes

Made this Orange Chocolate Cake for our community Rosary held at my place. It's a moist and soft cake.

The orange chocolate gives a awesome flavor to the cake.

Ingredients
3 Cups All Purpose Flour
250 Grams Salted Butter
2 Cups Sugar
1½ Teaspoon Baking powder
150 Grams Orange Chocolate - chopped
¼ Cup Milk
1 Cup Buttermilk
½ Teaspoon Orange essence
5 Eggs

Method

Grease and line 10 to 12 inch rectangle or square baking pan. Preheat the oven at 180°C.
Sieve the flour and baking powder, keep aside
In a microwave bowl add ¼ cup milk and the chopped orange chocolate and for 30 seconds bursts till the chocolate melts. Mix it and keep aside.

In a large bowl cream the butter and sugar till light and fluffy, then add the eggs one at a time and continue whisking till it's creamy, add the essence and whisk again. Add the flour and buttermilk , till the flour and buttermilk is incorporated. Divide the batter into two equal parts, to one part add the melted chocolate and mix it with a spatula till well incorporated.

Pour the white batter in the prepared pan and spread it evenly with a spatula. Then pour the chocolate batter and gently spread the batter evenly.

Bake for 40 to 45 minutes or till a toothpick inserted comes out clean.

Cool it completely,

slice and enjoy.

Labels: Orange Chocolate, Cakes, Buttermilk, Choctoberfest, Baked
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Poached Prawn Cocktail#FishFriday

In: Appetizer, Cocktail, Delicious

This one is so easy, creamy, delicious. A perfect party appetizer.
Ingredients
150 Grams Large Prawns
3 Cups Water
A Sprig Curry leaves
½ Teaspoon Red Chilly powder
1 Cup Ice Cubes
For the Dressing :
½ Cup Mayonnaise
1 Teaspoon Mustard Sauce
2 Teaspoons Tomato sauce
½ Teaspoon Honey
¼ Cup Chopped Parsley / Coriander Leaves
2 - 3 Prawns - chopped
To Serve
4 - 5 Lettuce leaves - torn
Chopped Parsley / Coriander Leaves
Method
To Poach the Prawns

In a large pan pour the water add the curry leaves, red chilly powder and salt bring this to rolling boil . Add prawns, let it boil till the prawns just start to turn pink. Take off flame, let the prawns stand in this water for a minute.