SUJI NAMAKPARA

 

Prep Time : 15 mins

 Cooking Time : 25 mins 

Serve : 10

 INGREDIENTS

 Wheat flour - 1 cup

Suji - 1 cup

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Clarified butter - 4 tbsp 

Oil - for frying

 METHOD 

Take a large bowl add suji,wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.

 Knead to make a stiff dough. 

Make a crumb like texture.

 Keep aside for 30 mins.

 Knead it again.

 Divide the dough into round balls.

 Roll out dough into thick circle.

 Now cut the circle in small diamond shapes.

 Heat enough oil in a pan for deep frying.

 Fry the namakpara on slow flame till golden brown

. Drain on paper napkin.

 Serve with hot tea or coffee.

MASALA GUR

 

Prep Time : 10 mins

Cooking Time : 10 mins

Serve : 4

INGREDIENTS

250 gram Jaggery

2 tbsp clarified butter ( desi ghee)

1 tbsp water

1 tsp baking soda

1/4 tsp eno

1/2 tsp carom seeds

1 tsp cumin seeds 

1 tsp fennel seeds

1/4 tsp salt

2 tbsp crushed pistachio

2tbsp crushed almonds

2 tbsp raisins

METHOD

Heat clarified butter / ghee in a pan and also add one tbsp water.

Add cumin seeds,carom seeds,fennel seeds and cook for few seconds and add jaggery / gur and stir continuously till gur melts and caramalize it after the color gets changed.

When gur starts foaming  cook on low flame for some time 

. Cook until it becomes crunchy , check again and again by putting few drops into water .

 When Jaggery becomes crunchy then turn off  the flame and add rest of ghee and mix well 

 Now add baking soda and eno and mix quickly. It become fluffy.

Grease the plate and pour it.

. Garnish with crushed pistachio almonds and raisins.

. Keep aside for at least 2 hours, then demould and break the masala gur

CHEESE CHILLY SANDWICH

 

Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  :  2

INGREDIENTS
Atta bread   -   4 slice
Grated processed cheese   -  1 cup
Finely chopped green chilly - 2
Finely chopped capsicum - 1
Butter  -   50 gms
Black pepper powder  -  1/4 tsp
Grated garlic cloves - 1 tbsp

METHOD
Take a bowl add green chilly ,capsicum, butter ,black pepper powder,garlic cloves and grated cheese and mix well.
Toast the bread and spread the butter cheese mixture
Grease non stick pan with butter and place the bread slice.
Cover it and cook in a low flame for two mins.
Cheese melt on the bread now your open cheese chilly sandwich is ready  to serve.

 

KADHI BARI

 

Prep Time    : 15 mins
Cooking Time  : 15 mins

Serve - 4

INGREDIENTS 
For bari
Besan       -    1 cup
Salt           -  to taste
Oil          -    1/2 cup
Water            -1/4 cup
For kadhi
Besan   -   2 tbsp
Curd             -1/2 cup
Water          -       3 cup
Turmeric powder          -     1/2 tsp
Red chilli powder         -        1 tsp
Garlic paste                   -          p1 tsp
Dried red chilli              -         1 nug
Asafetida(hing)              -        a pinch
Oil                                  -             2 tbsp
Salt                                 -             to taste
Cumin seeds                   -           a pinch

METHOD
       In a bowl add besan and 1/4 cup of water and mix well.
Make a smooth batter with a whisk.Heat oil in a kadai and pour 1 tbsp  besan batter in the hot oil
Deep fry all bari in hot oil until golden in color.Simmer after we dropped all the bari and cook in medium flame until done.Now bari is ready.
For kadhi we take besan, curd, turmeric powder,red chilli powder, garlic paste, salt and enough water and mix well.
Heat oil in a kadai add hing, cumin seeds and whole red chilli to crackle. Add  besan curd mixture and cook on medium flame till the gravy become thick.
Cook for 8 -10 mins.Kadhi is now ready add fried bari to this kadhi.
Serve with steamed rice.

CHANA DAL PITHA

 

Prep Time    : 30 mins
Cooking Time  20 mins
Serve : 4

INGREDIENTS
Rice flour  -  2 cup
Warm water  -   1cup
Salt    - to taste
Chana dal   -  1 cup
Cumin seeds   -  a pinch
Chopped green chilly  -   2
Chopped coriander leaves -  1 tbsp
Ginger   -  1 inch stick

METHOD
     Soak chana dal for 4 -5 hours
.Then drain chana dal  add ginger and green chilly
.No need to add water
.While grinding, smooth paste is ready
. Mix finely chopped coriander leaves, cumin seeds and salt
. Now stuffing is ready.
  Take rice flour,mix salt and make a smooth dough with the help of warm water.
   Divide the dough into 12 equal size balls.
 On your palm, with the help of your fingers expand the pieces 2-3 inches in diameter.
. Now add 1 - 2 tbsp of dal filling on it,wrap up the dough pieces and close from all sides.

Steam for 10 to 15 mins
Enjoy with coriander chutney.