Category Archives: Miscellaneous

Tatri | Nimbu phool | Lemon salt | Sour salt

What is Tatri ?

Tatri is a naturally occurring compound with tart, it has acidulous taste. It is odorless, colorless and crystalline. Tatri is made from citric fruits  such as lime lemons. It is made into crystal and powder form through a technical process. It is used in various foods to enhance taste. It is also used as preservative in jams etc.

Tatri in other languages.

Tatri is also known as Nimbu phool.  Citric Acid,Lemon salt, Sour salt. It is also known as nimbu na phool or , Nimbu sat.  It is also known as tartaric.

Tatri in appearance.

Tatri is basically colorless crystal. It is found in crystal as well as powder form.  It doesnt have a distinct taste and it doesn’t have a smell.

How to use Tatri?

If you have Tatri crystals, then prior to using it , do soak and dissolve it in lukewarm water.  If you are using Tatri powder then you do not need to mix it in water. It easily mixes with food products.

Benefits of Tatri

Tatri has vitamin C in abundance.  It is an antioxidant as well.  It is very good for proper functioning of the kidneys.

It also helps the body in absorption of minerals. If you are suffering from tonsil, gargle with lukewarm water mixed with tatri, it will give relief.  It also controls acidity.

Culinary Uses of Tatri

Tatri is basically used in recipes like, dhokla, namkeen, chena, or paneer, sherbet, chat masala etc.  It is also used as a preservative in jams , jellies, candies. Tatri is also used in Pani puri water instead of lemon juice at times.

Where to find Tatri and how to store it?

You can easily find Tatri at any grocery store. You can even purchase it online. To store Tatri keep it in an airtight container in a dry place.

Samvat Rice Khichdi navratri Special | Farali Samak or Morthan Khichdi

Samvat Rice Khichdi navratri Special | Farali Samak or Morthan Khichdi

Samo rice Khichdi is one special recipe that is a must have during the Navratra fasts. Being rich in minerals ,it has high nutritional value. This is easily digestible and gives you energy too. You can add extra flavors to it by add cumin seeds, ghee, green chili and green coriander.

Here is a step by step recipe with pictures to make Samo rice Khichdi for Navratra.Make your festival more special by relishing new taste of Samo Rice Khichdi. Enjoy !

Direction:

Getting Ready:

Wash, clean and soak samo rice in water for 30 minutes, when soaked, remove excess water from it.

samo rice khichdi

Wash peel and cut potatoes in small pieces.

samo rice khichdiMaking:

Heat vessel for Khichdi, put 2 tsp ghee to the vessel. Turn on flame. Let the ghee heat up. Add 1/2 tsp cumin seeds. Slightly roast. Keep the flame low.

samo rice khichdi

Reduce flame. Add chopped green chili and coarsely ground black pepper. Slightly roast it for 1 to 2 minutes. Add the soaked samo rice. Then add 2 cups water, mix well. Add sendha salt. Stir well.Cover and cook the khichdi for 3 to 4 minutes.Stir and check. Once puffy.

samo rice khichdi

Turn on flame, put a pan to heat, Add 3 to 4 tsp ghee. Put potatoes to fry. Once fried take them out in a plate. Now put peanuts to fry.Stir and roast. When brown it is roasted and ready.If the khichdi seems a bit dense then add 3/4 cup water to the peanuts boil it. Then add peanuts, water and potatoes to rice. Mix all well. Add green coriander, mix well , turn off flame.

samo rice khichdiServing:

Pour Samak Rice khichdi in a bowl, garnish with some ghee and green coriander. Serve it with curd, vrat special chutney or raita.

samo rice khichdiSuggestion :

  • You can adjust the quantity of ghee as desired.
  • While making khichdi slightly tilt the lid of the vessel,so that the khichdi doesn’t brim up and steams comes out from it.

Samvat Rice Khichdi navratri Special | Farali Samak or Morthan Khichdi samo-rice-khichdi
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soaked Samo rice -1/2 cup (100 gms)
  • Potatoes - 2 (100 gms)
  • Peanuts - 2 to 3 tbsp
  • Ghee - 3 to 4 tbsp
  • Green Coriander - 2 to 3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Green chilies - 2 (finely chopped)
  • Black pepper - 8 to 10 coarsely ground
  • Sendha Salt - 1 tsp (or to taste)
Instructions
  1. Wash, clean and soak samo rice in water for 30 minutes, when soaked, remove excess water from it.
  2. Wash peel and cut potatoes in small pieces.
  3. Heat vessel for Khichdi, put 2 tsp ghee to the vessel. Turn on flame. Let the ghee heat up. Add ½ tsp cumin seeds. Slightly roast. Keep the flame low.
  4. Reduce flame. Add chopped green chili and coarsely ground black pepper. Slightly roast it for 1 to 2 minutes. Add the soaked samo rice. Then add 2 cups water, mix well. Add sendha salt. Stir well.Cover and cook the khichdi for 3 to 4 minutes.Stir and check. Once puffy.
  5. Turn on flame, put a pan to heat, Add 3 to 4 tsp ghee. Put potatoes to fry. Once fried take them out in a plate. Now put peanuts to fry.Stir and roast. When brown it is roasted and ready.If the khichdi seems a bit dense then add ¾ cup water to the peanuts boil it. Then add peanuts, water and potatoes to rice. Mix all well. Add green coriander, mix well , turn off flame.
  6. Pour Samak Rice khichdi in a bowl, garnish with some ghee and green coriander. Serve it with curd, vrat special chutney or raita.

 

Samo Rice | Samak Rice | Sama Ke Chawal | Varai

Samo Rice

Samo rice is a kind of millet usually preffered during fasts. It is small and round in texture. This rice is smaller as compared to the rice grains.

Other names for Samo rice

Samo rice is also called Varai, Kodri, Samvat or Samak Chawal. It is called as Samo or Moriyo in Gujarat, called Bhagar and Varai in Maharashtra. It is called Mordhan or Sama ke chawal in Hindi, In Bengal it is known as Shyam or shyama rice.

Samo rice is also known as a wild rice at some places, as it grows along with grass in the rice paddy fields.

Uses of Samo Rice

As a few things are restricted from being used in Vrat, so you can consume Samo rice. It is easily digestible and has high nutritional value.

Being rich in fibre, samo rice gives you a felling of a full tummy. It in an healthy alternative to go with, it helps you remain active and provides energy too.

Health Benefits of Samo Rice

Samo Rice is gluten free, less in calorie. It also has less sugar content in it , so it it also preffered by those ailing from diabates. It can also be included in your diet food.

It is rich in mineral content and has carbohydrate, protiens and vitamin to give energy.

Culinary Uses of Samo rice

Where to find Samo rice

Samo Rice can be found at any grocery store. You can also purchase it through super marts or online.

 

Sabudana Sama ka Cheela Navratri Special | Sago and Samak Cheela

Sabudana Sama ka Cheela Navratri Special | Sago and Samak Cheela

Samo rice is a food that is mostly consumed during fasting. A variety of delicacies can be prepared with this rice like kheer, pulao chakli,poori and so on. But today we are preparing cheela which is super delicious and yummy satisfaction to your hunger pangs.

This mouth drooling snack is prepared with samo rice and sago pearls, especially during the fasts. You can also enjoy it any other day as well in your breakfast or have it as a light snack. Making these cheelas is really easy with this easy to follow recipe with step by step pictures and detailed instructions. Enjoy!

Direction:

Getting ready :

Wash then soak ¼ cup sago pearls and 1 cup samo rice separately for 3 hours in water.

falahari cheelaMaking :

Take ¼ cup soaked sago pearls , add some water and grind finely. Then place the paste in a bowl .

falahari cheela

Drain the extra water from the samo rice then put it in a jar , add some water and grind it coarsely. Once it is ready, place it in the same bowl with sago pearl paste.

falahari cheela

Mix the rice and sago pearl mix well. Then add ¾ tsp rock salt (sendha namak) , 2 green chilies (finely chopped) , 2 tbsp green coriander (finely chopped) and ½ tsp cumin seeds. Mix all ingredients well. Make sure the consistency of the batter is bit thin and is of pouring consistency. We have used 1 cup water for the batter.

falahari cheela

Turn on the flame and heat a girdle. Pour a little oil and spread it over the girdle. Reduce the flame so that the girdle cools a bit. Wipe the extra oil with a tissue paper.

falahari cheela

Girdle is slightly hot. To make cheela spread 2 to 3 tbsp batter on the girdle. An spread it in a circular motion. Increase the flame and pour a little oil on the sides and a little over the cheela. Press with ladle to make it even.

falahari cheela

Once the cheela is golden brown in color then flip it. And roast it on the other sides till little brown spots come up. Cheela is now roasted. Take it out in a plate.

falahari cheela

Now reduce the flame and let the girdle cool down. Sprinkle a little water over the girdle to cool it and wipe it off with a wet cloth. Spread and prepare the second cheela likewise.

falahari cheela

Now to make cheela in a different way, Add a little more water to the batter, add ½ to 0.75 cup water to it. Make it of a very thin consistency then spread the cheela on the girdle. Make a very thin cheela . Increase the flame. Then spread little oil on the sides and on the cheela. Roast it till it is golden brown from below.

falahari cheela

Make sure that before spreading the cheela for the second time you stir the batter well so that the rice doesn’t sit on the bottom. Spread the cheela again . 6 to 7 cheela are ready from this much quantity of batter.

Serving :

Sumptuous cheela ‘s for vrat are ready. Serve these steaming hot with falahari chutneys of green coriander and peanut chutney. I am sure everyone will relish eating it.

Suggestion:

  • You can make cheela big or small as desired.
  • For making thin cheela it is necessary to cool the girdle.

Sabudana Sama ka Cheela Navratri Special | Sago and Samak Cheela falahari-cheela
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soaked Samo rice – 1 cup (200 grams)
  • Soaked Sago Pearls- ¼ cup ( 50 grams)
  • Oil – 3 to 4 tbsp
  • Green coriander- 2 tbsp (finely chopped)
  • Green chili – 2 (finely chopped )
  • Sendha Salt- ¾ tsp (or as to taste )
  • Cumin seeds – ½ tsp
Instructions
  1. Wash then soak ¼ cup sago pearls and 1 cup samo rice separately for 3 hours in water.
  2. Take ¼ cup soaked sago pearls , add some water and grind finely. Then place the paste in a bowl .
  3. Drain the extra water from the samo rice then put it in a jar , add some water and grind it coarsely. Once it is ready, place it in the same bowl with sago pearl paste.
  4. Mix the rice and sago pearl mix well. Then add ¾ tsp rock salt (sendha namak) , 2 green chilies (finely chopped) , 2 tbsp green coriander (finely chopped) and ½ tsp cumin seeds. Mix all ingredients well. Make sure the consistency of the batter is bit thin and is of pouring consistency. We have used 1 cup water for the batter.
  5. Turn on the flame and heat a girdle. Pour a little oil and spread it over the girdle. Reduce the flame so that the girdle cools a bit. Wipe the extra oil with a tissue paper.
  6. Girdle is slightly hot. To make cheela spread 2 to 3 tbsp batter on the girdle. An spread it in a circular motion. Increase the flame and pour a little oil on the sides and a little over the cheela. Press with ladle to make it even.
  7. Once the cheela is golden brown in color then flip it. And roast it on the other sides till little brown spots come up. Cheela is now roasted. Take it out in a plate.
  8. Now reduce the flame and let the girdle cool down. Sprinkle a little water over the girdle to cool it and wipe it off with a wet cloth. Spread and prepare the second cheela likewise.
  9. Now to make cheela in a different way, Add a little more water to the batter, add ½ to 0.75 cup water to it. Make it of a very thin consistency then spread the cheela on the girdle. Make a very thin cheela . Increase the flame. Then spread little oil on the sides and on the cheela. Roast it till it is golden brown from below.

 

Samosa Recipe – Aloo Samosa Striped – Crispy & Spicy Samosa

Samosa Recipe – Aloo Samosa Striped- खस्ता लहरिया आलू समोसा – Crispy & Spicy Samosa

Samosa is one of most popular and favorite snack which doesn’t need any kind of introduction. But today we have a tempting stripe samosa recipe prepared with long and broad stripes made up of plain flour and stuffed with spicy zingy potatoes filling. This patti samosas make a perfect snack or appetizer as well.

Who won’t relish eating Samosas with crunchy and crispy covering, stuffed with spicy filling? Stripe Samosas have always been a favorite. Making Aloo stuffed stripe samosa is not at all difficult. The combo of lip smacking, crispy layered samosa with steaming cup of tea is really irresistible. So, here you have an easy to follow recipe with step by step pictures and detailed method of preparation. Enjoy!

Directions:

Getting Ready:

Melt the ghee in a pan and let it heat sufficiently.

Peel the boiled potatoes.

Making:

To make samosas start with kneading the dough. Take 2 cups of refined flour in a mixing bowl, add 1/2 tsp salt. Take 1/ 4 tsp carom seeds in hand and crush them prior adding. Add 1/4 cup ghee to it. Add water in smart portions to knead a stiff dough. We have used 1/ 2 cup water for kneading the dough. Cover and keep the dough aside to set for 20 to 25 minutes.

striped samosa

Meanwhile prepare stuffing for the samosa. Preheat a pan and add 1 tbsp oil to it. Let the oil heat sufficiently and then add ½ tsp cumin powder to it. Add 1 tsp coriander powder, ¼ tsp turmeric powder, 1 tsp ginger paste, 2 finely chopped green chilies and sauté all the ingredients for a while. Keep the flame low to prevent the spices from browning.

striped samosa

Add ½ cup green peas to the pan and sauté for a while. Cook the peas till they turn tender and cover the peas for 2 to 3 minutes and keep the flame low.

striped samosa

After 3 minutes press and check the peas with a ladle, if the peas have turned tender. Now put the finely crumbled potatoes to the pan.

striped samosa

Add ¼ tsp garam masala, ¼ tsp red chilly powder, ¼ tsp mango powder, more than ½ tsp salt or to taste along with 2 tbsp finely chopped green coriander and mix everything well. We have roasted the ingredients well for 3 minutes till they turn fragrant. Keep minimum flame. Stuffing is ready. Transfer the stuffing to a plate.

striped samosa

20 minutes are over and the dough is ready. Grease your hands with some oil and knead the dough again until smooth. Now prepare lumps from the dough. You can make it small or big as desired.

striped samosa

Once done with making lumps start rolling out pooris for making samosas. Grease the rolling board with some oil. Take one dough lump and roll giving it a round shape. Prepare an oval shaped sheet, keeping it thick as a chapatti.

striped samosa

Now divide it into two equal halves. As we are making stripes samosa, so mark stripes on one part of the sheet. To mark the stripes leave ½ cm on both the edges and mark stripes and mark ½ cm wide stripes. Once done with marking the stripes apply some water over it.

striped samosa

Place the plain half sheet on this marked sheet and roll it out using a rolling pin so that they stick together to each other.

striped samosa

Lift the sheet and place it on your hand to prepare a cone from this sheet same as while making regular samosa. Apply some water and fold to make a cone sticking both the edges together. Place the edges over one another and press well to stick. Cones are ready now.

striped samosa

Start stuffing the cone with fillings to make samosa. Apply some water on the edges using your finger tip and stick the edges. Stuff all the samosas likewise and place it all on a plate.

striped samosa

Meanwhile heat enough oil in the wok to fry the samosas. Check the oil now. Drop a small dough lump into the oil. If the oil is roasting well and it comes up to the surface the oil is hot enough. We need slightly warm oil for deep frying the samosas and also keep the flame medium.

striped samosa

Drop the samosa in oil and fry till golden brown. Flip and fry it well till golden brown from all sides. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the samosa out in a plate. Fry all the samosa the same way. It took 15 to 16 minutes to fry samosas at once.

striped samosaServing :

Scrumptious and crispy striped samosas are ready. You can serve it with green coriander chutney, tomato sauce or any chutney of your choice.

striped samosaSuggestions:

  • You can add coarsely grinded cumin seeds if you don’t have cumin powder.
  • Make sure , that when you prepare the cone for the samosa, stick it well.
  • Stuff the samosa and stick the edges well.
  • After making the samosa leave it for 30 minutes to dry up and then fry them.When the samosas are dried up, bubbles don’t pop up on it.
  • While frying keep the oil slightly hot and keep low flame. Place the samosas in oil and fry till golden brown and then take them out.

Samosa Recipe - Aloo Samosa Striped - Crispy & Spicy Samosa striped-samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour- 2 cups (250 grams)
  • Ghee- ¼ cups (60 grams)
  • Carom seeds- ¼ tsp
  • Boiled Potato- 4 (300 gms)
  • Green Pea- ½ cup
  • Green Coriander- 2 tbsp (finely chopped)
  • Cumin Powder- ½ tsp
  • Coriander Powder- 1 tsp
  • Turmeric Powder- ¼ tsp
  • Ginger Paste - 1 tsp
  • Green Chili- 2 (finely chopped)
  • Garam Masala- ¼ tsp
  • Red chili powder- ¼ tsp
  • Dry Mango Powder- ½ tsp
  • Salt- More than 1 tsp (or to taste)
  • Oil - for frying
Instructions
  1. Melt the ghee in a pan and let it heat sufficiently.Peel the boiled potatoes.
  2. To make samosas start with kneading the dough. Take 2 cups of refined flour in a mixing bowl, add ½ tsp salt. Take 1/ 4 tsp carom seeds in hand and crush them prior adding. Add ¼ cup ghee to it. Add water in smart portions to knead a stiff dough. We have used 1/ 2 cup water for kneading the dough. Cover and keep the dough aside to set for 20 to 25 minutes.
  3. Meanwhile prepare stuffing for the samosa. Preheat a pan and add 1 tbsp oil to it. Let the oil heat sufficiently and then add ½ tsp cumin powder to it. Add 1 tsp coriander powder, ¼ tsp turmeric powder, 1 tsp ginger paste, 2 finely chopped green chilies and sauté all the ingredients for a while. Keep the flame low to prevent the spices from browning.
  4. Add ½ cup green peas to the pan and sauté for a while. Cook the peas till they turn tender and cover the peas for 2 to 3 minutes and keep the flame low.
  5. After 3 minutes press and check the peas with a ladle, if the peas have turned tender. Now put the finely crumbled potatoes to the pan.
  6. Add ¼ tsp garam masala, ¼ tsp red chilly powder, ¼ tsp mango powder, more than ½ tsp salt or to taste along with 2 tbsp finely chopped green coriander and mix everything well. We have roasted the ingredients well for 3 minutes till they turn fragrant. Keep minimum flame. Stuffing is ready. Transfer the stuffing to a plate.
  7. minutes are over and the dough is ready. Grease your hands with some oil and knead the dough again until smooth. Now prepare lumps from the dough. You can make it small or big as desired.
  8. Once done with making lumps start rolling out pooris for making samosas. Grease the rolling board with some oil. Take one dough lump and roll giving it a round shape. Prepare an oval shaped sheet, keeping it thick as a chapatti.
  9. Now divide it into two equal halves. As we are making stripes samosa, so mark stripes on one part of the sheet. To mark the stripes leave ½ cm on both the edges and mark stripes and mark ½ cm wide stripes. Once done with marking the stripes apply some water over it.
  10. Place the plain half sheet on this marked sheet and roll it out using a rolling pin so that they stick together to each other.
  11. Lift the sheet and place it on your hand to prepare a cone from this sheet same as while making regular samosa. Apply some water and fold to make a cone sticking both the edges together. Place the edges over one another and press well to stick. Cones are ready now.
  12. Start stuffing the cone with fillings to make samosa. Apply some water on the edges using your finger tip and stick the edges. Stuff all the samosas likewise and place it all on a plate.
  13. Meanwhile heat enough oil in the wok to fry the samosas. Check the oil now. Drop a small dough lump into the oil. If the oil is roasting well and it comes up to the surface the oil is hot enough. We need slightly warm oil for deep frying the samosas and also keep the flame medium.
  14. Drop the samosa in oil and fry till golden brown. Flip and fry it well till golden brown from all sides. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the samosa out in a plate. Fry all the samosa the same way. It took 15 to 16 minutes to fry samosas at once.
  15. Scrumptious and crispy striped samosas are ready. You can serve it with green coriander chutney, tomato sauce or any chutney of your choice.

 

Besan Stuffed Karela | Besan Bharwa Karela

Besan Stuffed Karela |  Besan Bharwa Karela

Stuffed karela is scrumptious and nutritious recipe of bitter gourds. Everyone pinch their nose when it comes to have bitter gourd but this stuffed bitter gourds will make them ask for more and more. It is very easy to prepare at home. Some bitter gourds and few Indian aromatic spices and a dash of chickpea flour is all that is needed to make this recipe.Besan Stuffed bitter gourds makes a super delicious side assortment to your meals.

You can prepare it for lunch or dinner as a side assortment. They will devour it for sure! Pack them for your lunch or short distance travels. So, try out making Besan bharwa karela with these easy to follow step-by-step instructions and pictures. Enjoy!

Direction :

Getting Ready:

Take 250 gms bitter gourds and wash them. Cut, peel and chop the gourds. Remove the stalk from both ends and rub the knife to scrap the skin. slit in the center keeping it joined at the back. Cut the gourd like this and remove off the seeds and pith from it.

besan stuffed karela

Take 2 tsp salt and use ½ tsp salt from it. Apply some salt inside and outside the gourds. Likewise rub salt on the rest of the gourds as well. Keep the salt coated gourds aside for half an hour.Take the scrap and pith in a separate bowl and add ¼ tsp salt to it and mix. Keep aside the scraps as well and after half an hour wash them and cook.

besan stuffed karela

Wash the gourds nicely to remove the salt. Squeeze off the water from the gourds and place them in a plate. Wash the salt coated gourd scrap and pith as well. Sieve it with a strainer.

besan stuffed karelaMaking :

To prepare stuffing preheat a pan and add 2 tbsp oil to it. Once sufficiently hot, add 1 tsp cumin seeds. After sautéing for a while add 1 pinch asafoetida, 1 tsp turmeric powder and ¼ cup (4 tbsp) gram flour to it. Roast until it changes in color.

besan stuffed karela

Once roasted and ready, add the washed scrap and pith into it followed by the spices.Add 2 tsp coriander powder, 2 tsp fennel powder, ½ tsp turmeric powder, 1 tsp mango powder, ¼ tsp red chilly powder and sauté the spices for a while. Also add 1 tsp salt as well. Mix well. Turn off the flame and let the mixture cool.

besan stuffed karela

Once the mixture is cool open the gourd and stuff it with the mixture. Press gently and close nicely. Stuff all the gourds likewise.

besan stuffed karela

To fry the stuffed gourds, pre heat a pan, add 3 to 4 tbsp mustard oil into it. Place the gourds in oil for cooking. Make sure place the gourds in upright position in the wok.Reduce the flame, cover and cook for 5 minutes, then check later.

besan stuffed karela

5 minutes are over, Flip the sides of gourds and cook from all sides until they get brown in color.Check the gourds after every 3 to 4 minutes and roast from all sides. Gourds are roasted from all sides. Place them out in a plate.

besan stuffed karelaServing:

Mouth watering Gram flour stuffed bitter gourds are ready.Serve these tantalizing stuffed gourds with chapatti, parantha or rice.In fact, gourds taste scrumptious is served with poori. You can even pack these gourds for a picnic or outing. These gourds can be placed outside for up to 2 to 3 days without a refrigerator.

Suggestion:

  • Salt helps in removing the bitterness from the gourds.
  • Don’t need to sauté the spices for too long, just mix them.

Besan Stuffed Karela | Besan Bharwa Karela besan-stuffed-karela
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter Gourd - 250 gms
  • Gram flour - 4 tbsp (¼ cup )
  • Mustard oil- 4- 5 tbsp
  • Cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Ginger paste - 1 tsp
  • Coriander - 2 tsp
  • Fennel powder - 2 tsp
  • Turmeric powder- ½ tsp
  • Red chili powder- ¼ tsp
  • Mango powder- 1 tsp
  • Salt - 2 tsp or to taste
Instructions
  1. Take 250 gms bitter gourds and wash them. Cut, peel and chop the gourds. Remove the stalk from both ends and rub the knife to scrap the skin. slit in the center keeping it joined at the back. Cut the gourd like this and remove off the seeds and pith from it.
  2. Take 2 tsp salt and use ½ tsp salt from it. Apply some salt inside and outside the gourds. Likewise rub salt on the rest of the gourds as well. Keep the salt coated gourds aside for half an hour.Take the scrap and pith in a separate bowl and add ¼ tsp salt to it and mix. Keep aside the scraps as well and after half an hour wash them and cook.
  3. Wash the gourds nicely to remove the salt. Squeeze off the water from the gourds and place them in a plate. Wash the salt coated gourd scrap and pith as well. Sieve it with a strainer.
  4. To prepare stuffing preheat a pan and add 2 tbsp oil to it. Once sufficiently hot, add 1 tsp cumin seeds. After sautéing for a while add 1 pinch asafoetida, 1 tsp turmeric powder and ¼ cup (4 tbsp) gram flour to it. Roast until it changes in color.
  5. Once roasted and ready, add the washed scrap and pith into it followed by the spices.Add 2 tsp coriander powder, 2 tsp fennel powder, ½ tsp turmeric powder, 1 tsp mango powder, ¼ tsp red chilly powder and sauté the spices for a while. Also add 1 tsp salt as well. Mix well. Turn off the flame and let the mixture cool.
  6. Once the mixture is cool open the gourd and stuff it with the mixture. Press gently and close nicely. Stuff all the gourds likewise.
  7. To fry the stuffed gourds, pre heat a pan, add 3 to 4 tbsp mustard oil into it. Place the gourds in oil for cooking. Make sure place the gourds in upright position in the wok.Reduce the flame, cover and cook for 5 minutes, then check later.
  8. minutes are over, Flip the sides of gourds and cook from all sides until they get brown in color.Check the gourds after every 3 to 4 minutes and roast from all sides. Gourds are roasted from all sides. Place them out in a plate.

 

Bread Curd Fire Roll – Dahi Bread Rolls – Dahi ke Kabab Rolls

Bread Curd Fire Roll – Dahi Bread Rolls – Dahi ke Kabab Rolls

Dahi bread rolls, also popularly known as Dahi Sholey, makes a mouth drooling and flavorsome snack for anytime. Crispy from outside and soft inside, these fried dahi bread rolls can be served as starter in any party or special occasion and also sum up to be a great breakfast and supper snack too.

Unlike other starters, dahi ke sholey has a unique taste. It is very crunchy outside and stuffed with creamy dahi and veggies filling, adding a different flavor. Few masalas are added to spice up the stuffing a little. Make them for your kids, they will devour eating them for sure. Follow this quick and easy recipe of making dahi stuffed bread rolls with step by step pictures and detailed method of preparation. Serve them steaming hot with side assortment of any Indian chutney or dip and enjoy this very palatable dahi bread rolls. Just so mouth drooling!

Direction:

Getting ready:

Take the bread slices, Cut off the brown edges on the bread slices like this. Similarly cut each bread slice.

dahi bread roll sholeyMaking:

Take 1  cup hung curd in a big bowl, grate the paneer in the same bowl. Then add veggies and spices such as 1/2 cup finely chopped carrots, 1/2 cup chopped capsicum,2 to 3 tbsp finely chopped green coriander,2 green chilies finely chopped and 1/4 tsp black pepper powder and more than 1/2 tsp salt or to taste. Mix all ingredients well.

dahi bread roll sholey

Take the cut bread slices, then to roll them out, apply some water over it. Roll out from one side then turn it upside down, roll out a bit more.

dahi bread roll sholey

Take 2 tbsp refined flour in a bowl, add some water to it and make thin slurry. Make sure you add water in small portion and dissolve the flour. Stir the flour until it dissolves completely.

dahi bread roll sholey

Flip the rolled bread slice, keeping the wet side at the bottom. Layer it up with 1 tsp prepared stuffing and roll the bread. Apply the prepared slurry on all the edges so that the roll sticks well. Press it then roll it.

dahi bread roll sholey

Take a polythene sheet, roll the prepared bread roll again using this polythene.Press the edges from both the ends with the edges folding in opposite direction from each other. Twists very gently, don’t apply too much pressure. Likewise prepare all the rolls similarly. Take it off from the sheet and place these rolls over the plate.

dahi bread roll sholey

Place a wok on flame, you need medium hot oil for frying the rolls. To check the oil, bring your hand over the wok and you will feel the warmth. Oil is heated well.

dahi bread roll sholey

Drop one roll into the wok. Fry these rolls until they get golden brown in color from all sides. Once golden brown take it off from oil. We are done with frying all the bread rolls.It takes 3 to 4 minutes for frying bread rolls at once.

dahi bread roll sholeyServing:

Crispy and lip smacking dahi bread rolls are ready. Cut them in the center and serve.Serve these bread rolls with green coriander chutney, tomato sauce or any other chutney.

dahi bread roll sholeySuggestion:

  • If black pepper powder is not available, then take 10 to 12 black peppercorns and ground them coarsely.
  • Apply some water over it makes it convenient to roll out the bread. Also prevents oil from getting into the bread.
  • Leftover stuffing can be used for making 6 to 7 more rolls.
    These leftover of bread slices can be fried and used as a snack.
  • Roll out the bread nicely, prepare roll nicely.
  • Stick both the edges nicely so that the stuffing doesn’t spills out.While frying make sure that the oil is medium-high hot. If the oil is less heated then bread rolls will take time to fry and curd will spill out while frying.
  • If the oil is too hot, then the bread will turn too brown on the top and will not come out too crispy.

Bread Curd Fire Roll - Dahi Bread Rolls - Dahi ke Kabab Rolls dahi-bread-roll-sholey
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • White bread- 8 slice
  • Hung curd- 1 cup
  • Paneer – 100 gms
  • Carrot – ½ cup (finely chopped )
  • Capsicum – ½ cup (finely chopped )
  • Green coriander- 2 to 3 tbsp (finely chopped )
  • Green chili – (2 finely chopped)
  • Black pepper- ¼ tsp ( freshly ground)
  • Salt – more than ½ tsp (or to taste )
  • Plain flour -2 tbsp
  • Oil – For Frying
Instructions
  1. Take the bread slices, Cut off the brown edges on the bread slices like this. Similarly cut each bread slice.
  2. Take 1 cup hung curd in a big bowl, grate the paneer in the same bowl. Then add veggies and spices such as ½ cup finely chopped carrots, ½ cup chopped capsicum,2 to 3 tbsp finely chopped green coriander,2 green chilies finely chopped and ¼ tsp black pepper powder and more than ½ tsp salt or to taste. Mix all ingredients well.
  3. Take the cut bread slices, then to roll them out, apply some water over it. Roll out from one side then turn it upside down, roll out a bit more.
  4. Take 2 tbsp refined flour in a bowl, add some water to it and make thin slurry. Make sure you add water in small portion and dissolve the flour. Stir the flour until it dissolves completely.
  5. Flip the rolled bread slice, keeping the wet side at the bottom. Layer it up with 1 tsp prepared stuffing and roll the bread. Apply the prepared slurry on all the edges so that the roll sticks well. Press it then roll it.
  6. Take a polythene sheet, roll the prepared bread roll again using this polythene.
  7. Press the edges from both the ends with the edges folding in opposite direction from each other. Twists very gently, don't apply too much pressure. Likewise prepare all the rolls similarly. Take it off from the sheet and place these rolls over the plate.
  8. Place a wok on flame, you need medium hot oil for frying the rolls. To check the oil, bring your hand over the wok and you will feel the warmth. Oil is heated well.
  9. Drop one roll into the wok. Fry these rolls until they get golden brown in color from all sides. Once golden brown take it off from oil. We are done with frying all the bread rolls.It takes 3 to 4 minutes for frying bread rolls at once.

 

Chinese Bhel | Indian Street Food Crispy Noodle Veg Recipe

Chinese Bhel | Indian Street Food Crispy Noodle Veg Recipe

Chinese bhel is an amazing fusion of taste served right on your platter. With a blend of crispy noodles and crunchy and fried veggies, this will surely make a perfect snack for all your tea time gatherings. Drool over this amazing crunchy snack. You can add schezwan sauce and veggies like mushrooms and baby corn for a dash of flavors.

Here is a step by step recipe with pictures to make an innovative fusion of tastes with Chinese bhel. I am sure not only kids but adults will also eat with great joy. Whenever you are craving for something yummy and lip-smacking then make Chinese bhel instantly at your home. Serve this light snack to your guest and make them go wow.

Direction:

Getting Ready :

Take water in a vessel, enough to submerge 100 gms noodles, Add 1 to 2 tsp oil and bit of salt in water. Then boil the noodles,boil it for 9 to 10 minutes. Sieve it and wash with cold water. Toss the noodles and let it cool.

noodles bhelMaking:

Turn on flame, Put a pan with oil to heat up on high flame . Once rightly hot, put noodles to fry. Put it in small portions. Fry until the froth settles.Then flip it. Flip it and fry a bit till there is crackling sound.

noodles bhel

When noodles turn slightly brown and are ready then Hold the ladle on the edge of the wok, extra oil drains back. Keep the noodles in a plate. Fry all the noodles likewise. It takes 6 to 7 minutes to fry the noodles at once. Turn off flame.

noodles bhel

Take a pan , turn on flame, add 1 tbsp oil. When oil heats up , add carrot julienne, capsicum julienne and cabbage julienne. Stir and roast it on high flame for a minute and keep it crunchy. Add 1/2 tsp salt. Roast veggies for 1 minute.

noodles bhel

Once veggies are roasted, add 1/2 tsp chaat masala, add 2 tbsp tomato sauce.Mix well till all ingredients blend well. Turn off the flame.

noodles bhel

For bhel, take fried noodles, break them, place in a bowl. Add and mix the veggies to it.Mix it till it blends well. Add green coriander as well.

noodles bhelServing:

A yummy and flavorful Chinese bhel is ready. Relish it as a snack anytime. The crispiness of fried noodles and crunchiness of veggies will keep you tempting.

Suggestion:

  • If you eat garlic or onion, you can add 3 to 4 finely chopped garlic cloves.
  • If you prefer it spicy you can add red chili sauce or schezwan sauce to it.
  • You can fry and keep noodles in advance and keep them in an airtight container and use anytime.
  • You can add spring onions as well for garnishing bhel.

Chinese Bhel Indian Street Food Crispy Noodle Veg Recipe noodles-bhel
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled noodles - 100 gms
  • Carrot - 1 (julienne)
  • Capsicum - 1 (julienne)
  • Cabbage - 1 cup (julienne)
  • Tomato sauce - 2 tbsp
  • Oil - 1 tbsp
  • Green Coriander - 2 tbsp (finely chopped)
  • Green chili - 2 (finely chopped)
  • Chaat masala - ½ tsp
  • Salt - ½ tsp (or to taste)
  • Oil - for frying
Instructions
  1. Take water in a vessel, enough to submerge 100 gms noodles, Add 1 to 2 tsp oil and bit of salt in water. Then boil the noodles,boil it for 9 to 10 minutes. Sieve it and wash with cold water. Toss the noodles and let it cool.
  2. Turn on flame, Put a pan with oil to heat up on high flame . Once rightly hot, put noodles to fry. Put it in small portions. Fry until the froth settles.Then flip it. Flip it and fry a bit till there is crackling sound.
  3. When noodles turn slightly brown and are ready then Hold the ladle on the edge of the wok, extra oil drains back. Keep the noodles in a plate. Fry all the noodles likewise. It takes 6 to 7 minutes to fry the noodles at once. Turn off flame.
  4. Take a pan , turn on flame, add 1 tbsp oil. When oil heats up , add carrot julienne, capsicum julienne and cabbage julienne. Stir and roast it on high flame for a minute and keep it crunchy. Add ½ tsp salt. Roast veggies for 1 minute.
  5. Once veggies are roasted, add ½ tsp chaat masala, add 2 tbsp tomato sauce.Mix well till all ingredients blend well. Turn off the flame.
  6. For bhel, take fried noodles, break them, place in a bowl. Add and mix the veggies to it.Mix it till it blends well. Add green coriander as well.

 

Crispy Jalebi Recipe using Rava – Jalebi Recipe without yeast

Crispy Jalebi Recipe using Rava – Jalebi Recipe without yeast

Sooji jalebi is an easy way to prepare delectable and authentic jalebis. Jalebi is the famous and most relished sweet of north India. Generally, the batter for making jalebis is prepared a day before it is made but crispy and juicy Sooji jalebis can be prepared at home without much fuss. It tastes just like the regular jalebis.

Make these delicious jalebis at home whenever you crave for something sweet.Serve this mouth drooling sweet recipe to your guest on any special or festive occasion. Prepare these amazing and crispy jalebis instantly at home with this easy to follow step-by-step instructions. Enjoy!

Direction:

Getting Ready:

Take 4 green cardamom and peel and make powder from it.

Making :

To prepare batter take 1 cup fine semolina, put it in a mixing bowl, add 1/4 cup refined flour, add 1/2 pinch orange food color, followed by 1/2 cup whisked curd, add a little water and mix well. The batter is ready , cover and keep aside for 20 to 25 minutes for the semolina to puff up.

sooji jalebi

To make sugar syrup, take 1.5 cup sugar in a utensil also add 1 cup 2 tbsp water to it. Turn on the flame, place the vessel on it and cook till the sugar dissolves completely. Stir at intervals.

sooji jalebi

To check the sugar syrup, Pour 1 to 2 drops of sugar syrup in a bowl and when it cools down, stick between fingers. If single thread forms then the sugar syrup is ready. Turn off the flame.

sooji jalebi

Add cardamom powder, add 1 tsp lemon juice to it, due to this the syrup doesn’t set. Mix well. Place the syrup over a jali stand.

sooji jalebi

Once 30 minutes are done, the semolina is puffed up and ready add 1/2 tsp baking powder and mix well. Add ghee to the wok and put to flame.

sooji jalebi

Fill the batter up in a cone. Make a very small cut. To check the ghee pour a little batter. Ghee is rightly if the batter is floating over it.

sooji jalebi

To make the jalebis hold the cone and rotate it forming a swirl. Fill as much jalebis as they fit in the wok.

sooji jalebi

Once golden brown and ready , flip the jalebis. Once ready take a slotted laddle, and place the jalebi over it, so that the extra oil drains back to the wok. Prepare rest of the jalebis likewise.

sooji jalebi

Put the jalebis in the sugar syrup, drench it in sugar syrup, till the jalebis absorb the syrup. Then lift it and place on the ladle then out in a plate.

sooji jalebiServing:

Crispy and sumptuous Semolina Jalebis are ready. Whenever you crave for jalebis you can make it instantly. You can have it for any party or special occasion.

Suggestion:

  • If there is impurity in the sugar syrup then, add 1 tbsp milk, to the sugar syrup and remove the impurities coming up with the froth.
  • Traditionally a thick double folded cloth was used. It was pierced through and sealed on the sides. You can make it with any cone or any polythene sheet too.
  • Do not make the batter very thin keep it a little dense.
  • Take care of the sugar syrup, prepare single thread syrup.If the sugar syrup is too dense, of two threads, then the jalebis won’t absorb the syrup and will just get coated on outside.If the sugar syrup is thin then the jalebi will turn out soft when drenched in syrup.
  • Make sure the ghee is rightly hot for frying the jalebis, keep the flame medium.

Crispy Jalebi Recipe using Rava - Jalebi Recipe without yeast sooji-jalebi
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 gms)
  • Refined flour – ¼ cup ( 25gms)
  • Whisked curd – ½ cup
  • Baking Powder – ½ tsp
  • Orange food color- ½ pinch
  • Sugar – 1.5 cup (350 gms)
  • Lemon- ½
  • Green cardamom – 4
  • Ghee – for frying
Instructions
  1. Take 4 green cardamom and peel and make powder from it.
  2. To prepare batter take 1 cup fine semolina, put it in a mixing bowl, add ¼ cup refined flour, add ½ pinch orange food color, followed by ½ cup whisked curd, add a little water and mix well. The batter is ready , cover and keep aside for 20 to 25 minutes for the semolina to puff up.
  3. To make sugar syrup, take 1.5 cup sugar in a utensil also add 1 cup 2 tbsp water to it. Turn on the flame, place the vessel on it and cook till the sugar dissolves completely. Stir at intervals.
  4. To check the sugar syrup, Pour 1 to 2 drops of sugar syrup in a bowl and when it cools down, stick between fingers. If single thread forms then the sugar syrup is ready. Turn off the flame.
  5. Add cardamom powder, add 1 tsp lemon juice to it, due to this the syrup doesn't set. Mix well. Place the syrup over a jali stand.
  6. Once 30 minutes are done, the semolina is puffed up and ready add ½ tsp baking powder and mix well. Add ghee to the wok and put to flame.
  7. Fill the batter up in a cone. Make a very small cut. To check the ghee pour a little batter. Ghee is rightly if the batter is floating over it.
  8. To make the jalebis hold the cone and rotate it forming a swirl. Fill as much jalebis as they fit in the wok.
  9. Once golden brown and ready , flip the jalebis. Once ready take a slotted laddle, and place the jalebi over it, so that the extra oil drains back to the wok. Prepare rest of the jalebis likewise.
  10. Put the jalebis in the sugar syrup, drench it in sugar syrup, till the jalebis absorb the syrup. Then lift it and place on the ladle then out in a plate.

 

Mango Phirni Recipe | Aam Phirni Quick Recipe

Mango Phirni Recipe। Aam Phirni Quick Recipe

Phirni is one luscious and tempting from north of India. This is one mouth drooling sweet recipe of Mango phirni you would not want to miss out. Enjoy this rich and creamy dessert whenever you crave for something sweet or whenever celebrations are round the corner. The mango flavor enhances the flavors of the phirni more.

Here is a step by step recipe with pictures to make tempting bowl of Mango phirni to drool over. I am sure everyone will relish this new variety of phirni.

Direction :

Getting Ready :

Take 500 ml full cream milk and boil it.

mango phirni

Wash and soak 1/4 cup rice, in water for an hour. Once soaked , throw away the extra water and put the soaked rice in a jar. Add 2 tbsp water to it, and grind the soaked rice coarsely.

mango phirni

Wash and peel 2 ripe mangoes. To grind it cut into bigger pieces. Cut this mango into smaller pieces, for garnishing.

mango phirniMaking :

Once the milk simmers, Now add rice and stir it. Stir regularly so that there are no lumps. Keep the flame low. Stir the phirni at interval of every 1 to 2 minutes.

mango phirni

For making paste put the chopped mango pieces in the mixer jar, grind and preapre a puree.

mango phirni

Meanwhile check if the phirni is dense and grainy. It took 10 minutes to cook the rice. Once dense add 1/4 cup sugar to it and a little chopped cashews and chopped almonds. Mix it well. Turn off the flame.

mango phirni

Add mango puree to it, Add cardamom powder made from 4 cardamoms and mix. Place the phirni on the jali stand and let it cool.

mango phirniServing :

Once cooled take it out in a bowl, put a few mango pieces over it, a little chopped pistachios, a little chopped almonds, finely chopped pistachios. Serve it hot during winters and, serve it chilled during summers,Garnish the phirni and place it in the refrigerator after half an hour the phirni will be cool, then serve it. This quantity of phirni is sufficient for 6 to 7 people.

mango phirniSuggestion:

  • You can take small rice or tukda basmati , or any rice
    Take mangoes without threads for making phirni. You can take alphanso or dusseri as desired.
  • You can increase or decrease the quantity of sugar as desired.
  • Be cautious about that when you put rice in the milk, then stir it constantly and keep flame low. Phirni shouldn’t stick to the bottom of the vessel.

Mango Phirni Recipe | Aam Phirni Quick Recipe mango-phirni
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk - 500 ml
  • Ripe Mangoes - 2 (500 gms)
  • Soaked Rice - ¼ cup (50 gms)
  • Sugar ¼ cup (50 gms)
  • Cardamom - 4
  • Finely chopped Pistachios - 10 to 12
  • Finely chopped Almonds - 10
  • Finely chopped Cashew - 10
Instructions
  1. Take 500 ml full cream milk and boil it.
  2. Wash and soak ¼ cup rice, in water for an hour. Once soaked , throw away the extra water and put the soaked rice in a jar. Add 2 tbsp water to it, and grind the soaked rice coarsely.
  3. Wash and peel 2 ripe mangoes. To grind it cut into bigger pieces. Cut this mango into smaller pieces, for garnishing.
  4. Once the milk simmers, Now add rice and stir it. Stir regularly so that there are no lumps. Keep the flame low. Stir the phirni at interval of every 1 to 2 minutes.
  5. For making paste put the chopped mango pieces in the mixer jar, grind and preapre a puree.
  6. Meanwhile check if the phirni is dense and grainy. It took 10 minutes to cook the rice. Once dense add ¼ cup sugar to it and a little chopped cashews and chopped almonds. Mix it well. Turn off the flame.
  7. Add mango puree to it, Add cardamom powder made from 4 cardamoms and mix. Place the phirni on the jali stand and let it cool.
  8. Once cooled take it out in a bowl, put a few mango pieces over it, a little chopped pistachios, a little chopped almonds, finely chopped pistachios. Serve it hot during winters and, serve it chilled during summers,Garnish the phirni and place it in the refrigerator after half an hour the phirni will be cool, then serve it. This quantity of phirni is sufficient for 6 to 7 people.