Friday, 24 October 2014

Mohanthal : Diwali n Bhai Dooj Special

Ingredients -

Gram flour (besan) - 2 cups
Clarified butter ( ghee pure) - 1 cups
Sugar - 1 cups
milk -  1/2 cup
khoya ( mava) - 100 g
Cashewnuts - 10 - 12
Almonds - 10 -12
Pistachio - 10 - 12
Cardamom coarsely pounded - 1 tsp
Charoli - 1 tbsp

 Method -

1. Take a big bowl and put the gram flour in it.
2. Put 3 tbsp of ghee on the flour and rub it nicely.
3. Add the milk, mix it thoroughly and knead it like a
    dough, cover and keep it aside.
4. Put sugar in a pan, add 1 cup of water, boil and make
    a thick syrup of one thread consistency.
5. Remove from fire but don't let it go cold, slice all the
    nuts, add the cardamom powder n nuts ( save some nuts 
    for decoration) in this syrup.
6. Take a deep bottomed karahi, heat the remaining ghee
     and fry till the besan turns light brown and a nice 
     aroma emerges from it.
7. Add khoya and fry it till the mixture turns soft, smooth 
    and golden.
8. Add sugar syrup to it and keep stiring all the while, 
    when the mixture turns thick and starts leaving the sides
    of the karahi, remove it from fire.
9. Grease a thali properly with ghee, put the whole mixture
     in it and spread it evenly, leveling the surface.
10. Decorate it with chopped nuts, cut it into squares 
      and serve it on this auspicious occasion of 
      Diwali n Bhai Dooj.


Saturday, 18 October 2014

Chakali ( Murukku) - Diwali Celebration :

 Ingredients - 

Rice flour - 2 cups
Skinned black gram dal flour ( udad dal dhuli  ) - 1 cup
Moong dal flour ( green gram dal skinned ) - 1 cup
Bengal gram flour (besan) - 1 cup
Sesame seed ( til) - 2 tbsp
Carom seeds (ajwain) - 1 tsp
Cumin seed (jeera) -  1 tsp
Red chilli powder - 1 tsp
Asafoetida ( hing ) - 1/4 tsp
Salt - to taste
Oil - 3/4 cup + for frying
Water - for kneading the dough

Method -

1. Take a big bowl and mix all the flours, add sesame 
    seeds, carom, cumin, red chilli powder, asafoetida, salt 
    and 3/4 cup of oil. Mix it nicely.
2. Add water gradually and make a soft dough, the 
    consistency of the dough should be like parantha dough, 
    cover and keep it for 1/2 an hour.
3. Take a small amount of dough, make a sylindrical shape
    and put it inside the chakli maker, close it.
4. Spread a parchment paper or foil paper on a smooth surface
   and make some round chaklis on the foil paper beforehand.
5. Heat a heavy bottomed frying pan or karahi with oil in it, 
    the oil should not be too hot. 
6. Deep fry the chaklis till it gets golden brown on both the 
    sides on low heat, do not fry it on high heat other wise it 
    will remain uncooked.
7. Make all, take it out on a big plate and when it comes 
    to room temperature store it in an air tight container.


Note - If you find it difficult to get the black gram dal flour and moong dal flour in stores then you can make it at home too. Wash and sun dry the dal, heat a karahi and dry roast it until it slightly changes it's colour, let it come to room temperature. Grind it in a
grinder mixer to a fine powder, it is ready to use.

Thursday, 16 October 2014

Choco chip cookies : Diwali celebration

All purpse flour - 2 cups
Brown sugar - 1 1/4 cups
Coco powder - 4 tbsp
Cooking chocolate - 1/4 cup
Egg - 2 
Butter - 100 g
Vanilla essence - 1 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Granulated sugar - for dusting 

Method - 

1. Beat butter and sugar together until creamy.
2. Add eggs and vanilla essence and mix until combined .
3. In a large plate sift the flour , baking soda and salt.
4. In a small saucepan  melt the chocolate with little milk
    (4-5 tbsp).
5. Add the melted chocolate  and cocoa powder to the butter
    sugar mix.
6. Gradually add the flour in the mixture and continue
    mixing until incorporated well.
7. Divide it into  two portions and shape it into a disc, 
    wrap  a cling film around it.
8. Refrigerate it for 3 hours until thoroughly chilled
9. Apply little oil on your palms, make round cookies of
    1 1/2 inch thickness, flatten a bit with your palms, 
    sprinkle granulated sugar on each cookie.
10 Line a baking tray with parchment or foil paper, arrange 
     some cookies on it and bake it until all the cookies are 
     perfectly baked.    
11. Homemade, perfectly baked yummy cookies are ready, 
     let it come to room temperature. 
12. Store in an airtight container. You can gift this homemade                  cookies to your friends in a hamper on diwali or serve this                yummy cookies whenever someone is felling hungry :-))))

Friday, 29 August 2014

Crispy Fried Bhindi ( ladyfiners )

Ingredients -

Bhindi ( ladyfingers) - 20  ( small size)
Besan (Gram flour) - 2-3 tbsp
Ajwain ( carom seeds) - 1/2 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1/2 tsp
Salt - to taste
Amchur powder ( dry mango powder) - 1/2 tsp
Oil - for frying 

Method - 

1. Take the bhindi wash it thoroughly, wipe it dry and slit it                    lengthwise, keep it aside.
2. Add the gram flour, ajwain, turmeric, red chilli n amchur
    powder, salt in it.
3. Rub it nicely with fingertips. The moisture in the bhindi 
    will help to bind everything together. 
4. If it dos'nt come together add 2-3 drops of water.
5. Take a karahi and fill it up with sufficient oil in it.
6. Deep fry the bhindi in 2-3 batches on a medium to low 
    heat untill its cooked and crispy.
7. Serve it with rajma and rice and enjoy the crispy fried
     yummy bhindi, its a great hit in parties too.


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