17th OCTOBER. 2019
1. Dry Kachori Recipe
• All Purpose Flour / Maida - 1 cup
• Salt to taste
• Oil - 2 tblsp + for deep frying
• Water as needed
| FOR FILLING:
• Sev - 2 cups
• Sesame Seeds - 3 tblsp
• Coriander Seeds - 2 tsp
• Chilli Powder - 1 tsp
• Garam Masala Powder - ½ tsp
• Turmeric Powder - ½ tsp
• Amchoor powder - 1 tsp
• Chaat Masala Powder - 1 tsp
• Sugar - 2 tsp
• Salt to taste
• Cashews - 2 tblsp
• Raisins - 2 tblsp
• Dates & Tamarind Chutney - 3 tblsp
STEP 1: Take flour, salt, oil and rub oil into the flour. Add water and knead to dough. Set aside for 30 mins.
STEP 2: Take filling ingredients in a blender except cashews, raising and oil. Blend till coarse. Add remaining ingredients and crush coarse. Set aside.
STEP 3: Divide the dough into equal small balls.
STEP 4: Take a ball and roll it into a small roti like.
Step 5: Spoon filling in and seal the edges.
STEP 6: Deep fry in medium hot oil and fry on low flame till light golden for around 6 to 8 mins.
STEP 7: Drain and cool down.
STEP 8: Serve.
2. Spiral Shaped Crispy Indian Rice Snack Recipe
Ingredients for about 40 Chakris
• 2 cups rice flour
• 1/2 cup plain flour
• 1/2 cup chick pea flour
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1 tsp. turmeric powder
• 1/2 cup melted butter
• 2 cups of lassi (mixture of plain yogurt and water)
• 1 tablespoon lemon juice
• 4 green chillies
• 1 teaspoon grated ginger
• 2 tbsp. sesame seeds
• 1 litre oil for deep-frying
STEP 1. Sieve the three flours in a mixing bowl.
STEP 2. Add the salt, turmeric, chili powder, melted butter, lemon juice and sesame seeds.
STEP 3. Transfer the yogurt (homemade and slightly sour is best) and water to a blender. Add the green chilies and ginger to this mixture and blend well so that the chilies and ginger get blended in the Lassi.
STEP 4. Use the Lassi to bind the dough for the chakri.
STEP 5. The dough should be soft. Leave this covered for 20 minutes
STEP 6. Place the dough in chakri maker using the disc with the star – or you can use an an icing bag.
STEP 7. Place a plastic sheet on top of your work top and try pressing the dough out of the chakri maker or the icing bag and make small spirals of dough on the plastic sheet
STEP 8. Make sure, you stick the end of the spiral to the middle of the chakri to ensure, it doesn't unwind when frying. Please see the photograph below:
STEP 9. Heat the oil as the chakris are now ready for frying.
STEP 10. Lift the plastic sheet and transfer the chakri to a flat spoon or skimmer and transfer the chakri to the hot oil.
STEP 11. As soon as you transfer 3-4 chakris to the oil, reduce the oil to the lowest temperature possible and let it cook as slowly as possible. Resist the temptation touch the chakris for a minute or two as you don't want them to break or unwind any of the spirals. Turn over the chakris slowly to cook on the second side.
STEP 12. Fry the Chakris until they are crisp and brown. Drain them on a kitchen paper.
STEP 13. These Chakris can be saved in an airtight container for a week to 10 days to enjoy whenever you like with a cup of tea. In my opinion, Chakris taste better cold.
3. Anjeer Kaju Roll Recipe
• 1 Kg cashew nuts
• 500 gm. figs
• 500 gm. sugar
• 100 gm. pistachio
• 10 gm. green cardamom powder
• 1/2 gm. saffron
• 25 gm. honey
• 100 gm. beetroot juice
Grind 800 grams of cashew nut and add it in a heavy bottom pan or kadai. Then, add in 250 grams of sugar and cook for about 5 minutes on a slow heat. Take out and keep the mixture aside. It will look like a thick cashew nut paste.
Let the mixture cool down enough to handle.
Now repeat the same with figs. Grind 500 grams of soaked figs and add it in a heavy bottom pan or kadai. Then, add in 250 grams of sugar and cook for about 5 minutes on slow heat. Take out and keep aside. It will look like a thick paste. Let the mixture cool down enough to handle.
Take another vessel cook beetroot juice and add cardamom powder, saffron, honey and pistachio in it. Mix this mixture with the already prepared cashew nut paste.
Take aluminum foil and spread the fig paste on it using pallet knife. Later, spread cashew nut paste over the fig paste with the help of a spatula.
Slowing roll over using silver foil into a roll very gently. Keep it in the freezer for couple of hours until it is hard enough to cut.
Cut it into roundels using sharp edge knife and serve.
4. Peanut masala recipe
|• ½ cup gram flour / besan
• 2 tbsp. rice flour
• 2 tbsp. corn flour
• ¼ tsp. turmeric / haldi
• 1 tsp. Kashmiri red chili powder
• ½ tsp. ginger garlic paste
• pinch baking soda, optional
• ½ tsp. salt
• 2 cup 350 grams peanuts / groundnuts
• 2 tsp. oil
• 3 tbsp. water
• oil for deep frying
• ½ tsp. chat masala, optional
STEP 1. Firstly, in a large mixing bowl take ½ cup besan, 2 tbsp. rice flour and 2 tbsp. corn flour. Also add ¼ tsp. turmeric, 1 tsp. chili powder, ½ tsp. ginger garlic paste, pinch baking soda and ½ tsp. salt.
STEP 2.Mix well making sure all the spices are combined well.
STEP 3. Further, add 2 cup skinned peanuts and 2 tsp. oil.
STEP 4. Mix well, oil helps to coat peanuts with masala.
STEP 5. Further, add 2 tbsp. of water and mix well.
STEP 6. Add 1-2 tbsp. of more water in batches till the peanuts are coated well with besan.
STEP 7. Furthermore, add a tsp. of rice flour and give a mix. This helps to separate peanuts.
STEP 8. Deep fry in hot oil or bake at 180-degree Celsius for 20 minutes.
STEP 9. Stir occasionally and fry on low to medium flame.
STEP 10. Sprinkle ¼ tsp. chat masala and mix well. This helps to enhance the flavor.
Finally, enjoy crunchy masala peanuts or store in an airtight container for a month.
|Source : Internet
Compiled By :MS. NIDHI