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

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