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.