November 26, 2013

Mix dal appe recipe - How to make appe with dals - Healthy breakfast Recipes

appe in a serving plate
Mix dal appe recipe with step by step photos - This mix dals appe is a protein packed tea time snack, prepared using extremely healthy ingredients like bengal gram dal, green gram dal, black gram dal and toor dal. This appe has an inviting aroma and it has an excellent texture and is crunchy from outside and soft from inside. It takes the shape and size of the mould used.

Dishes prepared with lentils are staple food in India. lentils are the perfect legume which provides protein, carbohydrate, iron, magnesium, potassium and fibers. I always look forward to cook and serve nutritious snack that are easy to cook with easily available ingredients in the kitchen.

This is a hassle free dish which can be served as evening snack. This can also be packed in the snack box. Dal appe tastes great when served hot with chutney and is a teatime snack. The batter can be prepared well in advance and can be stored in the refrigerator to use as and when required.

Preparation time : 20 minutes
Soaking time : 3 - 4 hours
Cooking time : 20 minutes
Yield - serves 2

Ingredients
  • 1/4  cup split bengal gram / chana dal
  • 1/4 cup split green gram/ moong dal
  • 1 tbsp split black gram / urad dal
  • 1 tbsp toor dal
  • 2 heaped tbsp yogurt
  • 1 ½ tsp cumin seeds / jeera, crushed
  • 1/4" ginger, grated
  • 10-12 curry leaves, chopped
  • 2  green chilli, chopped
  • 1 tsp chily powder
  • ½ cup chopped cilantro
  • Salt to taste
  • Oil as required

Method

1.  Mix the dals together and wash them thoroughly. Add 3 glasses of water and soak for three hours.
soaked dals to make mix dal appe recipe
  
2.  Drain the water and transfer the small quantity of  dals to a mixer jar.
drain the dal

3.  Grind them to a coarse paste, without adding any water. Sprinkle some water if required. Grind them in  small batches. Transfer the paste to a large bowl.  Add  green chilli, curry leaves, ginger, jeera and chilli powder. Mix well and add chopped coriander leaves, yogurt and salt.  
add other ingredients

4.  Mix  till all the ingredients combine well.
mix to combine

5.  Now heat appe mould on a medium heat and pour little ghee or oil in it. Pour the batter in the mould using a table spoon. 
grease the mould and pour the batter

6.  Reduce the heat  to low and cover it with lid. After 2-3 minutes the outer part of the appe becomes slightly hard. 
cook the appe

7.  At this stage,with the help of a spoon, turn the appe upside down and shallow fry them till they become golden colour from all sides. 
flip and cook the appe

8.  Serve mix dal appe hot with choice of your chutney.
serve appe with chutney

November 20, 2013

Tikhat Shankarpali Recipe - Khara Shankarpali - Diwali Snacks Recipe

shankarpali in a serving plate
Tikhat  shankarpali  recipe - Today  I am sharing with you all a spicy version of shankarpali prepared with wheat flour. This shankarpali is mildly flavored with cumin seeds powder, coriander powder, asafoetida, chilli powder and carom seeds. Though the method of preparation is similar to the sweet shankrpali, the ingredients used in this shankarpali is totally different. The taste of this shankarpali is slightly spicy which goes well with hot tea, coffee or soft drinks.

Preparation time  -30 mins
Cooking time - 45 mins
Yield - Medium airtight container  

Ingredients
  • 2 cups wheat flour 
  • ½ tsp carom seeds / ajwain, powdered
  • ½ tsp asafoetida powder / hing powder
  • ½ tsp cumin powder / jeera powder
  • 1 tsp coriander powder
  • ¾ tsp chilli powder
  • Salt to taste
  • Oil for deep frying

Method
  1. Take the wheat flour in a large plate. Add ajwain, hing, jeera powder, coriander powder, chily powder and salt to it. Mix very well till all the ingredients combine well. 
  2. Then add water gradually and knead a firm and soft dough of rolling consistency. Keep covered for 20 to 30 minutes. After 20 minutes, knead this dough again and divide it into 6 equal portions. 
  3. Then, shape them into round balls to make thin roti out of it. Spread some flour on the chapati board. Take one dough ball and roll it out to a thin roti. 
  4. Cut it into diamond or square shape, using a cutter or sharp knife. Separate  and arrange them on a large plate. Repeat the same process to all other dough balls. 
  5. Now heat oil on a medium flame. Make a test by dropping a tiny ball of dough into the hot oil. It goes to  bottom and then floats on the surface. 
  6. Now the oil is hot enough for deep frying. Reduce the flame to low and slowly slip the shankarpalis into hot oil from one side.  
  7. Fry them in small batches, on a low flame, keeping enough space in the oil to flip. Fry them till golden brown and crisp. 
  8. When it is done, remove from the oil,  drain  and place them on an absorbent paper. Store in an airtight container. 
  9. Tikhat shankarpali can be stored for  about 18-20 days. Serve with hot tea, coffee or soft drinks. 
prepared shankarpali

November 18, 2013

Badam kesar milk recipe - Almond saffron milk

almond saffron Milk in serving glasses
Badam kesar milk recipe - Almond Saffron Milk, popularly known as Badam Kesar Doodh, is one of my most favorite drinks, which I love to make it on weekends or on special occasions. It is prepared with Almond, Milk, Saffron, Cardamom and Sugar.  The Cardamom and Saffron give a perfect balanced flavor and beautiful cream colour to the milk. 

Apart from its beauty and flavor, it also leaves the rich creamy taste in the mouth and comforts the throat with its texture.. At the same time, this milk is highly nutritious due to the numerous nutrients contained by both milk and almond. Note that saffron produces heat in the body. Therefore, expectant mothers should avoid excess intake of saffron. Very small quantity of  saffron can be taken as an ingredient in the sweets or milk. 

Preparation time : 20 minutes
Cooking time : 10 minutes
Serves 2 

Ingredients
  • 30 almonds, soaked and peeled
  • 3 to 3.5 cups milk + ¼ cup to soak saffron
  • 10 cardamoms, peeled and powdered
  • 4 generous pinch of  saffron / keasr
  • 3 tbsp sugar or as needed
  • Chopped Pistachios

Method
  1. Soak the saffron in ¼ cup of warm milk for 15 minutes and keep it aside. Soak the almonds in cold water  for about one hour. Peel them and grind to a smooth paste using 2 cups of milk.
  2. Strain the paste using a soup strainer and again grind the rough almond paste to a smooth paste,  using little bit of milk or water. Put the almond paste in a heavy bottomed vessel and add remaining  milk. 
  3. Add sugar and mix well. Now  keep this vessel on a medium flame and bring it to boil. Cook for 5  minutes on a  medium flame, stirring continuously. 
  4. Again cook for 2-3 more minutes till raw smell of almonds disappears. Remove from the flame. Add saffron milk and cardamom powder.Allow it  to cool. 
  5. Once the almond saffron milk comes to room temperature, refrigerate it for 215-20 minutes. While serving, remove from the refrigerator and mix well with a spoon.
  6. Pour in the serving  glasses, garnish with pistachios and serve.  
prepared almond saffron Milk

November 11, 2013

Shankarpali recipe - How to make shankarpali - Diwali snacks recipe

Shankarpali in a serving plate
Shankarpali recipe - Shankarpali is one such snack that I prepare every year during Diwali Festival. This is a fabulous snack, prepared by using all purpose flour and semolina. Addition of semolina adds extra taste, texture and crunchiness to the Shankarpali. 

The dough is kneaded with sugar water to get slightly sweet taste that we like shankarpali this way. The small portion of dough is rolled out to thin roti, then cut into square shape and deep fried till golden brown and crispy. This Shankarpali is purposely puffed  just to make it burst in the mouth on biting, while eating. This is a mouth watering snack that served with hot  tea or coffee. 

Preparation time : 35 minutes
Cooking time : 30 minutes
Yield : serves 5

Ingredients
  • 1 cup all purpose flour /maida
  • 1/4 cup fine rava / semolina
  • 1 tbsp melted ghee or oil
  • 1/4 cup water 
  • 1 ½ tbsp sugar
  • Oil for deep frying
  • Salt to taste

Method
  1. Sieve the maida in a large plate. Add fine rava, melted ghee or oil and salt to it. 
  2. Dissolve 1 ½ tbsp of sugar in 1/4 cup of water. Add this sugar water to the flour. Mix till all the ingredients combine well. 
  3. Add required amount of water and knead a dough of rolling consistency. It should be like soft chapati dough. Keep covered for 30 minutes. 
  4. Divide the dough into 4-5 equal portions and shape them into round balls.  Take one dough ball and roll it into thin roti. Spread some flour on the chapati board, if required. 
  5. Once it is rolled out to thin roti, cut off the sides and give a  square shape as shown below. Now, cut it  into either square shape or diamond shape, using cutter or sharp knife.  Separate and place them on a plate. 
  6. Repeat the same process to  all other dough balls.
  7. Heat oil in a frying pan. Make a test by dropping a tiny ball of  dough into the hot oil. It goes to  bottom and then floats on the surface. 
  8. Now the oil is hot enough for deep frying. Now, slowly slip the shakarpalis into hot oil from one side.  Press the shankarpalis with the spoon to make it puff. 
  9. Fry them in small batches, on a low flame, keeping enough space in the oil to flip. Fry them till golden brown and crisp.
  10. When it is done, remove from the oil, strain  and place them on an absorbent paper. Store in an airtight container. Serve with hot tea or coffee.  

Shankarpali - step by step pictures

1.  Sieve the maida in a large plate. Add fine rava, melted ghee or oil and salt to it. 

2.  Dissolve 1 ½ tbsp of sugar in 1/4 cup of water. Add this sugar water to the flour. Mix till all the ingredients combine well.  Add required amount of water and knead a dough of rolling consistency. It should be like soft chapati dough. Keep covered for 30 minutes. 

3.  Divide the dough into 4-5 equal portions and shape them into round balls. Take one dough ball and roll it into thin roti. Spread some flour on the chapati board, if required. 
knead the dough and rolled out

4.  Once it is rolled out to thin roti, cut off the sides and give a  square shape as shown below. 


5.  Now, cut it  into either square shape or diamond shape, using cutter or sharp knife.  

6.  Separate and place them on a plate. Repeat the same process to  all other dough balls.
cut the dough to shankarpali shape

7.  Heat oil in a frying pan. Make a test by dropping a tiny ball of  dough into the hot oil. It goes to  bottom and then floats on the surface. Now the oil is hot enough for deep frying. 


8.  Now, slowly slip the shakarpalis into hot oil from one side.  Press the shankarpalis with the spoon to make it puff. Fry them in small batches, on a low flame, keeping enough space in the oil to flip. 

9.  Fry them till golden brown and crisp. When it is done, remove from the oil, strain  and place them on an absorbent paper. 
frying the shankarpalis
  
10.  Store the shankarpali in an airtight container. Serve with hot tea or coffee.  
shankarpalis in a serving plate

November 1, 2013

How to celebrate Deepavali festival - Diwali festival

How to celebrate Deepavali festival - Diwali festival - We are Wishing a Very Happy and Joyous Diwali to our sons, relatives, friends and readers. May God bless you and your family with Happiness, Peace and Prosperity. May your future shine as Bright as Diwali Lights, as Colourful as Rangoli Colours, and as Sweet as Diwali Sweets. Celebrate and Enjoy Diwali. Happy Diwali.

Deepavali or Diwali is a festival of lights. Deepavali means row of lights. During this festival the house is decorated with lights. Rangolis with colourful powder are drawn in front of the door and Lords in the puja room. This festival is celebrated for  five days. On all these five days homes are lit with diyas, candles, lanterns, and lights. People enjoying the sound and light of firecrackers by bursting them. 

Dhanteras is the first day of the diwali festival. On the night of dhanteras, rangoli with colourful rangoli powder is drawn in front of the god and steel pot with water is kept on rangoli. The pot is decorated with marigold flower, kumkum and turmeric powder. A fresh coconut is placed on the top of this pot. A ritual of puja with ghee arati is made to it. 

Narak Chaturdashi is the second day of the diwali festival. This day is celebrated by early morning, oil massage is made with coconut oil and bathing held with scrubbing fragrant ubtan powder, followed by a special puja and breakfast with sweets like chibud rasayana, sweet poha, variety of laddus, karanji and snacks like chakli, shankarpali, chiwda etc. 

Lakshmi Pujan is the third day of diwali festival. It is celebrated in the evening. On this day in the evening before 6 p.m. house and Gods are decorated with marigold flower, rangoli and is  lit with diyas, lanterns and lights. The puja is made between 6 p.m. to  8 p.m. Variety of sweets and snacks are offered as naivedya to God and they are distributed after puja. After the puja, people burst crackers, sparklers and enjoy the sound and light of fireworks. Special dinner with kheer, pulao, fried kurdai, vada, poori, delicious sabzis are prepared to serve the family members. 

Padwa or Balipratipada is the fourth day of diwali festival. This day is celebrated as padwa. A main day of diwali festival. In my region newly married daughters with their husbands are invited for special meals. They are served with gifts and ornaments. 

Bhaubeej is the fifth day of diwali festival. It celebrates the rituals by performing a puja or arati by sister for her brother, she draws a tika or tilak on his forehead, followed by serving a delicious special meal, then brother offered a lovely gift to his sister.

Diwali sweets and snacks recipes in this space


Kheer and Desserts

Kharjura (date) payasa
Rasmalai
Mix fruits seekarane
Chibud rasayana
Rava banana kesari ( sheera)
Pumpkin kheer
Kharbuja Rasayana
Phool Makhana Pudding
Rice, Chanadal, Coconut Milk Kheer
Moong Dal Kheer - Split Green Gram Kheer
Chana Dal Kheer
Paneer Kheer
Mango Rasayana - Mavina Seekarane
Rava Chanadal Kheer
Amrakhand
Badam Kheer - Almond Kheer
Fruit Salad Vanilla flavoured
Vermicelli (Sevai) Kheer
Phirni - Rice Flour Kheer
Sitaphal Rabdi
White Gourd Kheer

October 31, 2013

Khara sev recipe - Tikhat sev recipe - How to make khara sev

Khara sev in a serving plate
Khara sev  recipe - Since Diwali is approaching, the preparation of faral or snacks and sweets is going on in full swing. I prepared kharasev, which goes well with sweets. 

It is a simple and easy snack, that few ingredients like besan, rice flour, carom seeds pepper powder and oil for deep frying is needed. Different flavors and taste can be brought out by adding ingredients like carom seeds, cumin seeds, pepper powder, asafoetida, garlic paste, tomato puree and spinach puree. 

I have used carom seeds as a flavoring agent that I like this flavor most. Whenever I use besan for snacks, I add ajwain to it that ajwain is helpful in digestion. 

Khara sev is one of the most versatile snack that makes a great accompaniment with tea or coffee. It can be used for garnishing poha, upma, susla, and Chiwda. This deep fried snack is tasty,  mood triggers, addictive and make cravings for more.

Preparation time : 20 minutes
Cooking time : 30 minutes
Yield : serves 4

Ingredients

  • 1 cup split bengal gram flour / besan
  • 1/4cup rice flour 
  • 1 tsp carom seeds/ajwain, crushed
  • 2 tsp pepper powder
  • A pinch of asafoetida/  hing
  • Salt to taste
  • Oil  for frying

Method
  1. Combine the  besan and rice flour, sieve them. Add ajwain, pepper powder, hing, 1 tbsp oil and salt. Mix them with the flour. 
  2. Add water gradually to the flour and knead to make a firm and soft dough. It should be chapati dough consistency. Take care that the dough should neither be very soft nor too dry.
  3. Take the sev mould, arrange the plate with large hole, fill the dough and close it with lid.
  4. Heat oil in a frying pan. Press the mould directly into hot oil, rotating from left to right and deep fry the karasev, over a low flame, till crispy and golden brown. 
  5. Drain the oil. Remove and place on an absorbent paper. 
  6. When it comes to room temperature, store in an airtight container. Fill the mould with remaining dough and fry the sev. This Karasev can be stored for a fortnight.

Khara sev - step by step pictures

1.  Take the sev mould and  fix the large hole plate to it. Keep it aside.
mould arranged to make khara sev

2.  Combine the  besan and rice flour, sieve them. Add ajwain, pepper powder, hing, 1 tbsp oil and salt. Mix them with the flour. 


3.  Add water gradually to the flour and knead to make a firm and soft dough. 

4.  Knead the stiff and soft dough and fill it till the 3/4 part of the sev mould and close it with its lid
dough kneaded to make khara sev

5.  Heat oil in a frying pan. Press the mould directly into hot oil, rotating from left to right and deep fry the karasev, over a low flame, till crispy and golden colour. 


6.  Drain the oil. Remove and place on an absorbent paper. 

deep fried khara sev

7.  When it comes to normal temperature, store in an airtight container. Fill the mould with remaining dough and fry the sev. 


8.  This kharasev can be stored for a fortnight.
serve khara sev

Badam burfi recipe - How to make almond barfi

almond barfi in a serving plate
Badam or almond burfi recipe - Deepavali festival and faral is incomplete without laddus and burfis. Among all burfis, cashew nut burfi and almond burfi are my favorites. This most in demand burfi is available in mithai (sweet) shops. But homemade sweets have emotional touch that served with much pride. In homemade sweets purity of ingredients and the cleanliness is guaranteed.

I have already posted badam laddu, that is prepared with almond khava mixture. The preparation of almond khava mixture for both laddu and burfi are almost similar. Smart idea is that, to prepare both laddu and barfi at a time, prepare more quantity of almond khava mixture, divide them into two equal portions, then use one portion to prepare laddu and another one for burfi, I did the same thing. 

The only difference between the preparation of laddu and burfi is that to achieve a smooth layered attractive burfi, the almond mixture has to be smooth. To prepare burfi, the mixture has to be rolled to a thick round disc, trimmed to square, then cut  burfi into squares. 

Preparation time : 30 minutes 
Cooking time : 45 minutes
Yield :15 barfis

Ingredients
  • 2 cups almonds/badam, soaked, peeled
  • 3/4 cup milk
  • 1 tbsp ghee
  • 1/2 cup khoya/mawa/khava
  • 10-12 cardamoms, powdered

For 3 thread Sugar Syrup
  • 1 ½ cups sugar
  • 3/4  cup water

Method
  1. I have used the almond khava mixture which is  prepared for badam laddu. So, I am not posting the same thing again.
  2. Once the mixture turns to lump, remove from heat.  Divide it into 2 eaqual portions.
  3. Take one portion and knead it to soft. ( Use another portion to prepare badam laddu)
  4. When the mixture is warm, roll it to a thick round disc on a chapati board. Trim the sides and give a square shape. 
  5. Then take a cutter or sharp knife and grease it with ghee. Using this knife, cut the rolled mixture into square shape.  (You can also cut it into diamond shape.)
  6. When it comes to room temperature, store in an airtight container. It can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.

Badam  burfi - step by step pictures

1.  I have used the almond khava mixture,  which is  prepared for badam laddu
almond khava mixture to make badam  barfi

2.  Once the mixture turns to lump, remove from the heat. Knead it to soft and smooth.
mixture is knead to soft

3.  When the mixture is warm, roll it to a thick round disc on a chapati board. Trim the sides and give a square shape. 


4.  Then take a cutter or sharp knife and grease it with ghee. Using this knife, cut the rolled mixture into square shape as shown below
mixture rolled and cut into squares

5.  When it comes to room temperature, store in an airtight container. It can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.

preapred almond barfi

October 30, 2013

Badam or almond laddu recipe - How to make almond ladoo

Badam or almond laddu in a serving plate
Badam or almond ladoo recipe - Besides traditional Puja and Rituals, Deepavali is meant for food, sweets, snacks, clothes, fun and happiness. Sweets are either bought from shop or homemade, they surely add glitter to the festive mood. 

For the time being, my kitchen is a small factory, churning out small quantities of various sweets and savouries (Faral). One of them is laddu. Laddus are rich in calories. So, gaining weight is quite possible, after eating it. No matter, we can compensate it later, by reducing to less calories intake to balance the calories. So, let us enjoy eating Deepavali Sweets. 

The laddu has significant role during Indian festival and  special occasions. They gain top priorities among all other sweets. This year I have prepared badam laddu using khava, flavored with cardamom powder. Badam laddu is my family's most favorite laddu. 

It is so flexible, can be modified according to the personal liking. The quantity of khava can be reduced. This creamy textured badam laddu is an eater friendly sweet, that melts in the mouth. 

Preparation time : 20 minutes
Soaking time :4 hours
Cooking time : 1 hour
Yield : 15 laddus.

Ingredients

  • 2 cups almonds/badam, soaked, peeled
  • 3/4  cup milk
  • 1 tbsp ghee
  • 1/2 cup khoya/mawa/khava
  • 10-12 cardamoms, powdered

For 3 thread Sugar Syrup
  • 1 ½ cups sugar
  • 3/4 cup water

Method

  1. Soak the almonds for 3-4 hours and peel. Grind the peeled almonds to a thick coarse paste similar to fine semolina. Do not use water.
  2. Heat a non-stick pan on medium flame. Add milk,  ghee and almond paste to it.
  3. Stir constantly till the milk combine with the almond paste. Bring it to boil and cook till the almond coarse paste cook well.
  4. In the meantime, prepare three thread sugar syrup. Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. 
  5. Keep the vessel on a medium flame and bring it to boil. When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 
  6. Add khava and sugar syrup to the almond mixture. Mix till the sugar syrup combines well with the almond paste.
  7. Once the sugar syrup and khava is added, the mixture starts to loosen a bit. Stir constantly to make it thick. 
  8. When the mixture becomes very thick, add cardamom powder to it. Cook  till the mixture becomes a lump. It could be 18-20 mins. 
  9. At this stage, turning the very thick mixture with single spatula is difficult. Handle it with 2 spatulas, using both hands.
  10. Once the mixture turns to lump, remove from flame. When the mixture is warm, make small lemon sized laddus and place them on a flat plate. Once the laddus come to room  temperature, store  them in an airtight container. It can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.


3 thread sugar syrup
  • Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. 
  • Keep this vessel on  medium flame and bring it to boil. When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 

Badam or almond laddu - step by step pictures

1.  Soak the almonds for 3-4 hours and peel. Grind the peeled almonds to a thick coarse paste similar to fine semolina. Do not use water.
grind the alomonds to a coarse paste


2.  Place a non-stick pan on medium flame. Add milk,  ghee and almond paste to it. Stir constantly till the milk combine with the almond paste. Bring it to boil and cook till the almond coarse paste cook well.
milk, ghee  and almond paste boiled


3.  Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. Keep this vessel on  medium flame and bring it to boil. 

4.  When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 

3 thread sugar syrup


5.  Add khava and sugar syrup to the almond mixture. Mix till the sugar syrup combines well with the almond paste. 

6.  Once  the sugar syrup and khava is added, the mixture starts to loosen a bit. Stir constantly to make it thick. 

add the khava and sugar syrup to the almond paste


7.  When the mixture becomes very thick, add cardamom powder to it. Cook  till the mixture becomes a lump. It could be 18-20 mins. Handle it with 2 spatulas, using both hands, as shown below. 

saute till paste thickens

8.  Once the mixture turns to lump, remove from flame. When the mixture is warm, make small lemon sized laddus and place them on a flat plate. 


9.  Badam laddu can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.
make laddu with almond mixture


Note
  1. For decoration, you can stick pistachio and chironji.
  2. You can prepare almond barfi with the same mixture. Just, roll out the mixture to thin and cut them into square shape.  
  3. To prevent sticking and burning,  use non-stick frying pan to cook the almond paste and wooden spatula to stir the mixture.

October 29, 2013

Maharashtrian karanji recipe - Karjikayi recipe - Diwali sweet recipes

 karanji in a serving plate
Maharashtrian karanji recipe  - Diwali season is in the air. This is the right time to make sweets and savouries.  The most popular sweets and savouries are Karanji, Ladoo, Burfi, Halwa, Pedha, Chakli, Shankarpali, varieties of Sev, Chivda, roasted spicy Cashew Nuts, salted Pistachio and processed Dates. 

My preparation of Diwali sweets and savories as started with Karanji. Karanji is a delicious, deep fried snack, that is especially prepared for Diwali festival. Karanji is also known with different names in different parts of India. Gujiya in Hindi, Ghughra in Gujarati, Karjikayi in Telugu, Karachika in Tamil, Karagadabu and Karjikayi in Kannada, Nevri in Konkani. 

Dry coconut, poppy seeds, rava, powdered sugar and cardamom powder are essential ingredients in karanji filling. Today, I am posting Karanji, my first Diwali Sweet of this year. The Karanjis can be stored for about a month in an airtight container. 

The filling mixture can also be stored for about a month in an airtight container to prepare fresh karanji as and when needed. One can have varieties of Karanjis by changing fillings according to the likings, such as fresh coconut and jaggery, mava and dry fruits, chana dal and jaggery.

Preparation time : 1 hour
Cooking time : 45 minutes
Yield : 20 karanjis.

Ingredients
  • 1 ½ cup all purpose flour/maida
  • 1 ½ cup fine semolina/ rava
  • Oil  for deep frying
  • Salt  to taste

For the stuffing
  • 2 cups grated dry coconut, roasted
  • ½ cup semolina / rava, fried
  • ¼ cup poppy seeds/ khuskhus , roasted
  • 1 cup sugar,  powdered
  •  5 cardamoms, powdered


ingredients to make karnajis 


Method
  1. Take the rava, maida and salt in a large plate. Add water gradually and knead a dough of rolling consistency. Keep it covered  for 30 minutes.
  2. Heat a frying pan, add poppy seeds. Roast till crisp. Remove and transfer to a large plate.
  3. In the same frying pan, add 2 tsp of  ghee. Once the ghee melts, add rava and saute till aromatic. Remove to a  plate.
  4. Now add grated dry coconut. Roast  till aromatic and crisp. Switch off  flame. Remove and transfer to the plate. Allow to cool. 
  5. Once the poppy seeds, rava and coconut  cool, add powdered sugar, mix well. While mixing slightly crush the mixture. Filling is ready to use.
  6. Roll the small round disc that is poori size. Put 1 ½  tbsp of above prepared stuffing in the middle of  it. 
  7. Fold the disc in the middle, lift the edges from one side and join them properly.
  8. Press the edges, just soak finger tips in milk and seal them firmly. Trim the edges with a cutter. Prepare all the karanjis and place them on a large plate.
  9. Heat oil in a frying pan. Once the oil is hot, slowly slip the karanjis from one side. Fry 2-3 karanjis at a time,  keep enough space in oil to flip the karanjis. 
  10. Fry the karanjis on a medium low flame till they become golden brown from both sides. Remove with a slotted spoon, transfer to an absorbent paper. Store the karanjis in an airtight container.

 Karanji or Karjikay - step by step pictures


1.  Take the rava, maida and salt in a large plate. Add water gradually and knead a dough of rolling consistency. Keep it covered  for 30 minutes.
knead the dough to make karanji


2.  Heat a frying pan, add poppy seeds. Roast till crisp. Remove and transfer to a large plate.

3.  In the same frying pan, add 2 tsp of  ghee. Once the ghee melts, add rava and saute till aromatic. Remove to a  plate. Now add grated dry coconut. Roast till aromatic and crisp. Switch off  flame. Remove and transfer to the plate. Allow to cool. 

4.  Once the poppy seeds, rava and coconut  cool,  add powdered sugar, mix well. While mixing slightly crush the mixture. Filling is ready to use.
filling prepared to make karanji

5.  Roll the small round disc that is poori size. Put 1 ½  tbsp of above prepared stuffing in the middle of it.  


6.  Fold the disc in the middle, lift the edges from one side and join them properly. Press the edges, just soak finger tips in milk and seal them firmly. 
round disc rolled out and filling placed to make karanji

7.  Trim the edges with a cutter. Prepare all the karanjis and place them on a large plate.
dough disk folded to make karanji

8.  Heat oil in a frying pan. Once the oil is hot, slowly slip the karanjis from one side. Fry 2-3 karanjis at a time,  keep enough space in oil to flip the karanjis. 


9.  Fry the karanjis on a medium low flame till they become golden brown from both sides. Remove with a slotted spoon, transfer to an absorbent paper. 
deep frying the karanji

10.  Store the karanjis in an airtight container.
store the karnjis

Mushroom manchurian recipe - How to make mushroom manchurian

mushroom manchurian in a serving plate
Mushroom manchurian recipe - After having a hearty Chinese meal at Mainland China, along with family friends from Delhi, we returned home  with a sweet memory of the Chinese dishes. Among them one unforgettable dish was mushroom manchurian. I have prepared mushroom manchurian several times on the demand of my kids. 

I must admit here that I too started loving this addictive dish. As this is a familiar dish, I did not find it difficult to prepare. Using mushrooms and ching's manchurian sauce mix, I made this manchurian quickly. It turned out delicious as usual. So, I thought to share the recipe with you all.  

Note that you can also replace mushrooms by paneer. You can also make mixed vegetable manchurian by using vegetables like cabbage, cauliflower and carrot. 

Preparation time : 10 minutes
Cooking time : 25 minutes
Serves 2 

Ingredients
  • 15 mushrooms, cut into large pieces
  • 3 tbsp all purpose flour/maida
  • 1 tbsp corn flour
  • 1/2 cup spring onion
  • 1/2 tsp garlic paste (or 5 crushed flakes)
  • 1 pack ching's manchurian sauce mix
  • Oil for frying
  • Salt to taste

Method
  1. Wash the mushrooms thoroughly and cut them into 2-3 pieces. 
  2. Mix the maida, corn flour, garlic paste and salt together. Add little water to make a thick batter. 
  3. Then mix  the mushrooms and the batter together.  Deep fry them till crisp. 
  4. Heat a tbsp of oil in a pan. Keep it on low flame. Add Ching's Manchurian sauce and stir. Add 3/4 cup of water to it. Mix well. 
  5. Bring it to boil stirring constantly. Simmer for 2-3 minutess to get a thick sauce. 
  6. Add fried mushrooms and mix well.  Simmer to get the thick consistency. 
  7. Once it is done, add the chopped spring onions and  remove from the flame. 
  8. Serve the mushroom manchurian hot with choice of your main course dish.
prepared mushroom manchurian

October 28, 2013

Mushroom and garlic stir fry recipe

Mushroom garlic stir fry in a serving plate
Mushroom and garlic stir fry recipe - Mushroom and garlic stir fry  is a quick and easy dish with mild flavour of garlic and pepper. You can add capsicums along with mushrooms. This is a flexible dish wherein, flavour and taste can be changed  according to one's liking. Mushroom stir fry and hot chapati make a good accompaniment. Serve this dish with pickle and buttermilk.

Preparation time : 5 minutes
Cooking time : 10 minutes
Yield :Serves 1

Ingredients
  • 15 mushrooms, cut into pieces
  • 20 garlic flakes / lasun, peeled and crushed
  • 2 green chillies, chopped
  • 1/4 tsp turmeric powder
  • 1 tsp pepper powder
  • Few chopped coriander leaves
  • 3 tsp oil 
  • Salt to taste

Method
  1. Heat oil in a frying pan. Add the garlic and green chillies to it. Fry till aromatic and light brown. 
  2. Add the mushrooms, pepper powder, turmeric powder and salt. Saute for a minute. Cook covered on low flame till the mushrooms become soft. Allow it to cook  in its own moisture. 
  3. Cook for 4-5 minutes and then remove the lid. If it is watery, simmer till the water dries up. Add thecorianderl eaves and mix well. 
  4. Serve the mushroom garlic stir fry hot with chapatis.
mushroom garlic stir fry

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