Category Archives: Miscellaneous

Punjabi Masala Mathri Recipe – Masala Mathri Nimki

Punjabi Masala Mathri Recipe – Punjabi Mathri Recipe

Punjabi Masala Mathris are all time favorite crispy Indian snacks which is perfect cracker for your evening tea and today we are showing you how to make crispy, flavorful and quite easy to make spicy , not hot, masala mathris. The trick to make perfect mathris lies in the ingredients used for its preparation. Half a cup of ghee or oil in the flour helps impart a flaky crustiness to this luscious snack.

Crusty and crunchy Punjabi masala mathri prepared with desi spices is really scrumptious. You can prepare these mathris in large bulk and store in an airtight container. They keep good for more than two weeks. These tantalizing mathris can be prepared for any festival or as light snack. Try making these scrumptious masala mathris yourself with this easy to follow step-by-step recipe with pictures and enjoy!

Directions

Getting ready:

1. Coarsely ground coriander seeds, fennel seeds, black pepper and clove in a mixture grinder or in ihe mortar pestle.

masala mathriMaking:

2. In a big mixing bowl, add refined flour, wheat flour, gram flour, semolina, salt, cumin seed, carom seeds, asafoetida, dry fenugreek leaves and coarsely ground spices.

masala mathri recipe

3. Mix everything really well and then add some oil to it.

masala mathri

4. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 15-20 minutes.

masala mathri

5. After this, knead the dough again until smooth and make small lumps from it.

masala mathri

6. Lift a lump, roll round and flatten it a little on your palms. Repeat the process with other dough lumps as well.

masala mathris

7. Heat enough oil in a wok and gently slide as many mathris as possible into it and fry on medium-low flame until they turn golden brown and crusty.

masala mathri

8. Drain out the fried ones on kitchen paper towels to remove excess oil. Likewise fry the rest.

masala mathrisServing:

9. Serve this crispy and spicy masala mathris with any pickle and relish eating. Store the remaining in an airtight container. It keeps good for 2 months.

masala mathrisSuggestions

  • Knead a firm dough and the oil should not be too hot for frying. Mathris fried on low flame are nice and crusty.
  • Instead of flattening them with hands, you can also use rolling pin. Roll out thick mathris and poke all over with the help of a fork.
  • For 25-30 mathris
  • Time- 70 minutes

Punjabi Masala Mathri Recipe Punjabi Masala Mathri Recipe
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour - 2 cups (250 grams)
  • Wheat flour - ½ cup (75 grams)
  • Gram flour - ½ cup (50 grams)
  • Semolina - ¼ cup (50 grams)
  • Oil - ½ cup
  • Cumin seeds - ½ tsp
  • Carom seeds - ½ tbsp
  • Coriander seeds - 1 tsp
  • Fennel seeds - 1 tsp
  • Black pepper - ½ tsp
  • Clove - 4
  • Salt - Less than 1 tsp or to taste
  • Asafoetida - 1 pinch
  • Dry Fenugreek leaves - 2 tbsp
Instructions
  1. Coarsely ground coriander seeds, fennel seeds, black pepper and clove in a mixture grinder or in ihe mortar pestle.
  2. In a big mixing bowl, add refined flour, wheat flour, gram flour, semolina, salt, cumin seed, carom seeds, asafoetida, dry fenugreek leaves and coarsely ground spices.
  3. Mix everything really well and then add some oil to it.
  4. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 15-20 minutes.
  5. After this, knead the dough again until smooth and make small lumps from it.
  6. Lift a lump, roll round and flatten it a little on your palms. Repeat the process with other dough lumps as well.
  7. Heat enough oil in a wok and gently slide as many mathris as possible into it and fry on medium-low flame until they turn golden brown and crusty.
  8. Drain out the fried ones on kitchen paper towels to remove excess oil. Likewise fry the rest.
  9. Serve this crispy and spicy masala mathris with any pickle and relish eating. Store the remaining in an airtight container. It keeps good for 2 months.

 

Spicy Ajwain Cookies – Caraway Cookies

Ajwain Cookies Recipe – Carom seeds cookies Recipe

Ajwain (carom seeds) cookies are liked the most because of their salty-sweet flavor. These cookies have been all time favorite. Sweet and Salty, simply perfect! Yumm! You must be wondering by now that what is so special about these cookies. Well, the taste of carom cookies will leave you spellbound which can be prepared instantly.  Today we are sharing the recipe of these super duper yummy carom cookies with you all. Everyone at my home loved eating this salty, crispy carom, also known as omam, cookies, including myself too.

These crunchy cookies are so delicious which you cannot resist for sure. These cookies have been all time favorite and are really easy to make. A perfect treat that goes best with the evening tea. So, follow this easy to make recipe for cookies and enjoy!

Directions:

Getting ready:

1. Strain refined flour in a big mixing bowl.

ajwain cookiesMaking:

2. Take refined flour in a big mixing bowl and add sugar, carom seeds, salt and melted butter. Mix everything well.

ajwain cookies

3. Add 2-3 tbsp of milk. Knead a firm dough. Add 1-2 tbsp more milk if required. Cover and keep the dough aside for 20 minutes to rest.

ajwain cookies

4. Now spread some dry flour on a board and place the dough over it.

 

ajwain cookies

5. Flatten it out with your hands first.

ajwain cookies

6. Then roll out the dough using a rolling pin into ½ inch thick long sheet.

ajwain cookies

7. Then with help of a cookie cutter cut out the cookies. Dust the cookie cutter with some dry flour and cut out the cookies. You can also use a bottle cap, bowl or glass for cutting out the cookies.

ajwain cookies

8. Place these cookies over a baking tray at some distance. Likewise, cut out the cookies until the entire dough is utilized.

ajwain cookies

9. Now, preheat a oven at 180 degree centigrade. After this, place the tray inside and set the oven to 180 degree centigrade for 10 minutes to bake the cookies. Check if the cookies are light brown in color then continue baking for 2-5 minutes more until the cookies get golden brown.

ajwain cookies

10. Lip smacking and yummy carom cookies are ready.

ajwian cookiesServing:
11. Serve these crispy and delicious carom cookies with steaming hot tea or coffee. Store the remaining cookies in an airtight container.

Suggestion:

If using salted butter for making cookies then there is no use to add salt.

Spicy Caraway Cookies Salted Ajwain Cookies Recipe
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maida - 2 cup
  • Butter - more then ½ cup (125 grams)
  • Powdered sugar - ¼ cup (2-4 tbsp)
  • Milk - ¼ cup
  • Carom seeds - 1 tsp
  • Salt - ½ tsp
Instructions
  1. Take refined flour in a big mixing bowl and add the following ingredients into it – sugar, carom seeds, salt, melted butter, 2 to 3 tbsp milk and mix everything really well.
  2. Knead firm dough. Add more milk if required. Cover and keep the dough aside for 20 minutes to rest.
  3. Now spread some dry flour on a board and place the dough over it. Flatten it out with your hands first, then roll out the dough into ½ inch thick long sheet.
  4. Then with help of a cookie cutter, cut out the cookies. Dust the cookie cutter with some dry flour and cut out the cookies. You can also use a bottle cap, bowl or glass for cutting out the cookies.
  5. Place these cookies over a baking tray at some distance. Likewise, cut out the cookies until the entire dough is utilized.
  6. Now, preheat a oven at 180 degree centigrade. After this, place the tray inside and set to the oven to 180 degree centigrade for 10 minutes to bake the cookies. Check and continue baking until the cookies get golden brown in color.

 

Chocolate Bark With Fruit and Cashews

Homemade Chocolate Bark With Fruit and Cashews

Nut chocolate bar is a quick and easy chocolate recipe prepared with mixing chopped nuts, cashews etc in melted chocolate. Kids love eating chocolates a lot. If you are chocolate lover then you can try making this chocolate bark for any special occasion or festival. Though any combination of dry fruits and nuts will work, so you can choose your favorites or use any that is available at your home.

This delicious and mouth drooling bars filled with healthful dry fruits are really easy to make and taste the best. Not only kids but anyone at your home with love these nut bars for sure. So, here’s what you’ll need to make simple chocolate nut bar recipe. Enjoy!

Directions

Getting ready:

Finely chop the cashews, walnuts and pistachios for making chocolate bars. Remove the stalk from raisins and clean them thoroughly.

chocolate bark

Finely crush the white compound chocolate in a bowl. Likewise crush the dark compound as well in a separate bowl.

chocolate barkMaking:

Roast these dry fruits for in microwave for 1 minute. Take the tray out after 1 minute and stir the dry fruits.

chocolate bark

Now microwave the dark compound for a minute. Take out the chocolate and stir it well for few minutes as the chocolate starts melting. The chocolate is melted and is ready.chocolate bark

Likewise microwave the white compound chocolate for 40 seconds. Take out the chocolate and keep stirring well until it becomes smooth in texture. Both the chocolate are now melted and ready to be used.

chocolate bark

On a tray, place a butter paper with equal dimensions. Now pour the melted dark compound chocolate on this butter paper in any lines or designs you want and let it set.

chocolate bark

Now pour white compound chocolate over it. Spread it evenly with the help of a scraper.

chocolate bark

Again pour dark compound chocolate over it. Spread it evenly and in same size as white chocolate with the help of a scraper.

chocolate bark

Sprinkle the roasted dry fruits over the chocolate and keep it in freezer for 10 minutes to set.

chocolate bar

Dry fruits chocolate bar is now ready. Break it in desired chunks. Place the bars on plate.

chocolate barkServing:

Serve this lip smacking and mouth drooling chocolate bar with fruits and cashews. Store it in refrigerator. It keeps good for 2 to 3 months.

Suggestions:

  • You can use dry fruits as per your desire and preference.
  • The smaller are chocolate chunks the easy it gets to melt the chocolate.
  • Chocolates are really sensitive. They get over heated too quickly and get hard in texture. Then it gets hard to melt the chocolate.
  • Melt the chocolate for a minute first and if required microwave for more minutes. Too much heat can burn the chocolate.
  • Make sure that the vessels and spoon you are using for melting the chocolate are clean and dry. Any kind of moisture can spoil the chocolate.

Chocolate Bark With Fruit and Cashews Chocolate Bark With Fruit and Cashews
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • White compound – 185 grams
  • Dark Compound – 375 grams
  • Raisins – ½ cup
  • Cashews – ½ cup
  • Walnuts – ½ cup
  • Pistachios – 2 tbsp
Instructions
  1. Finely chop the cashews, walnuts and pistachios for making chocolate bars.
  2. Remove the stalk from raisins and clean them thoroughly.
  3. Finely crush the white compound chocolate in a bowl.
  4. Likewise crush the dark compound as well in a separate bowl.
  5. Roast these dry fruits for in microwave for 1 minute.
  6. Take the tray out after 1 minute and stir the dry fruits.
  7. Now microwave the dark compound for a minute.
  8. Take out the chocolate and stir it well for few minutes as the chocolate starts melting. The chocolate is melted and is ready.
  9. Likewise microwave the white compound chocolate for 40 seconds.
  10. Take out the chocolate and keep stirring well until it becomes smooth in texture. Both the chocolate are now melted and ready to be used.
  11. On a tray, place a butter paper with equal dimensions.
  12. Now pour the melted dark compound chocolate on this butter paper in any lines or designs you want and let it set.
  13. Now pour white compound chocolate over it.
  14. Spread it evenly with the help of a scraper.
  15. Again pour dark compound chocolate over it.
  16. Spread it evenly and in same size as white chocolate with the help of a scraper.
  17. Sprinkle the roasted dry fruits over the chocolate and keep it in freezer for 10 minutes to set.
  18. Dry fruits chocolate bar is now ready. Break it in desired chunks.
  19. Place the bars on plate.
  20. Serve this lip smacking and mouth drooling chocolate bar with fruits and cashews. Store it in refrigerator. It keeps good for 2 to 3 months.

 

Nan Khatai Recipe – How To Make Naankhatai

Nankhatai recipe – Nan khatai recipe – Naan Khatai

Nankhatai, also known as Indian Cookies is a very popular sweet cookie. Kids and elders equally like eating this Nankhatai. This crunchy and little soft nankhatai recipe is a popular tea time snack and is liked by everyone at my home. These cookies are available at every bakery store in India but the home made nankhatai taste more scrumptious.

In former times when microwave were not invented, Nankhatai was made by keeping the tray between two plates and placing it over the flame and cooked until little crunchy and brown in color. Traditionally Nankhatai was made with sooji, gram flour and refined flour. But the trend has changed in recent times. Now we can make Nankhatai with refined flour or gram flour without sooji. Though, semolina is added because it makes them crispy. So, today we will Nankhatai for the evening tea with this simple and easy to follow method and enjoy!

Directions

Getting ready:

Grease a baking tray with some ghee or oil.

nan khataiMaking:

Transfer sugar and ghee in a big mixing bowl and whisk well.

nan khatai

In another bowl add refined flour, gram flour, semolina, cardamom and baking powder. Add this flour mixture into the ghee mixture. Knead to smooth dough. It should be smooth enough to be rolled into cookies.

nan khatai

Now, pinch small to medium size dough ball from the mixture and roll it a round shape. Flatten the dough ball into a cookie shape and place them on the tray. Repeat the process until the entire mixture is utilized. Keep them aside for 10 to 12 minutes. Preheat the oven at 200 degree centigrade.

nan khatai

Now keep the tray inside the oven and set the oven to 180 degree centigrade for 15 minutes first. Check and continue baking until the cookies are cooked through and turn golden brown in color.

nan khatai

Take out the tray form oven and let the cookies cool down completely. Nan khatai is now ready.

nan khataiServing:

Serve these delicious and mouth-watering nankhatai to your dear ones with steaming hot tea and coffee. You can store the remaining in an airtight container for up to 2 months.

 

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Nan Khatai Recipe – How To Make Naankhatai naaa khatai
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • All purpose flour - 200 grams. (1 cup)
  • Gram flour - 50 grams (1/4 tsp)
  • Sooji - 50 grams. (1/4 tsp)
  • Sugar - 200 grams (1 cup)
  • Ghee - 200 grams (1 cup)
  • Green cardamom - 8-10
  • Baking powder – 1tsp
Instructions
  1. Finely grind the sugar in a mixture jar.
  2. Transfer sugar and ghee in a big mixing bowl and whisk well.
  3. In another bowl add refined flour, gram flour, semolina, cardamom and baking powder.
  4. Add this flour mixture into the ghee mixture.
  5. Knead to smooth dough. It should be smooth enough to be rolled into cookies.
  6. Grease a baking tray with some ghee or oil.
  7. Now, pinch small to medium size dough ball from the mixture and roll it a round shape. Flatten the dough ball into a cookie shape and place them on the tray.
  8. Repeat the process until the entire mixture is utilized. Keep them aside for 10 to 12 minutes. Preheat the oven at 200 degree centigrade.
  9. Now keep the tray inside the oven and set the oven to 180 degree centigrade for 15 minutes first. Check and continue baking until the cookies are cooked through and turn golden brown in color.
  10. Take out the tray form oven and let the cookies cool down completely. Nan khatai is now ready.
  11. Serve these delicious and mouth-watering nankhatai to your dear ones with steaming hot tea and coffee.

 

Macaroni Cheese Samosa Recipe

Macaroni Cheese Samosa Recipe – Pasta Cheese Stuffed Samosa

Macaroni cheese samosa is really scrumptious dish and your kids will relish eating them for sure.Today we have an amazing and super delicious recipe of Macaroni cheese samosas and packets with you all. This recipe is a favorite street food among the youngsters and kids. The samosas are stuffed with a unique, spicy and zingy filling of macaroni and cheese then the usual samosas which use potatoes. Kids love and enjoy eating cheese and macaroni a lot and we are sure they will like this dish as well.

But this time, try making these yummy and scrumptious macaroni packets for your kids or as snack for supper. You can even make them for any special occasions or parties and your guest will go wow! Follow this recipe with step-by-step instructions of macaroni cheese samosa at your home and impress your dear ones. Enjoy!

Directions

Getting ready:

Rinse the tomatoes and green chilly and make a fine paste.

macaroni cheese samosaMaking:

Take refined flour in a bowl and add ghee and salt into it. Add water in small portions and knead stiff and tight dough. Cover and keep aside for 20 to 25 minutes to set.

macaroni cheese samosa

Heat 1 tbsp oil in a pan or wok and add ginger paste, tomato-green chilly paste, red chilly powder and salt into it. Now sauté the masala until you see oil leaving the sides of the masala.

macaroni cheese samosa

Then turn off the flame and mix boiled macaroni into it. Mix some chopped coriander as well.

macaroni cheese samosa

Transfer the prepared stuffing to a serving bowl. Let it cool down then add grated mozzarella cheese into it.

macaroni cheese samosa

Knead the dough again after 20 minutes. Equally divide the dough into two portions. Now divide one portion into three parts. Take one dough ball and roll into a round shape. Divide the rolled sheet into two equal halves.

macaroni cheese samosa

Lift one part and apply some water on the inner side and fold into a cone shape. Stuff this cone with 1 to 2 tsp filling and stick the upper edges together with some water. Similarly prepare all the samosas and place them erect on a plate.

macaroni cheese samosa

You can even shape them in packets. For this, take the other dough lump and divide it further into 8 small lumps. Take one lump at a time and roll into round shape of 3 to 4 inch diameter rounds, keeping it thin. Place 2 to 2.5 tsp stuffing over this and

macaroni cheese samosa

Fold giving it a shape like a packet. Use water to stick the edges. Likewise prepare the rest.

macaroni cheese samosa

Now heat enough oil in a wok or pan for deep frying and gently drop as many samosas and packets as possible.

macaroni cheese samosa

Keep flipping the sides and deep fry until they get golden brown and crispy.

macaroni cheese samosa

Drain out the fried samosas and packets on kitchen paper towels to remove excess oil

macaroni cheese samosaServing:

Serve steaming hot samosas and packets with any Indian dips like green coriander chutney, sweet chutney, tomato sauce and relish eating.

macaroni cheese samosaSuggestions

  • After stuffing the samosas and packets, stick them nicely using water.
  • Fry the samosas on medium hot oil and fry on medium flame until golden brown.
  • After stuffing the samosas, cover and keep them aside for half to 1 hour and fry later. With this the samosas get no bubbles on the top. Also, if you add moen while kneading the dough, even then there will no bubbles on the surface and samosas taste super delicious.

Macaroni Cheese Samosa Recipe samosa recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Ghee – ¼ cup (60 grams)
  • Salt – ½ tsp
  • Macaroni – ½ cup (boiled)
  • Mozzarella cheese – 100 grams
  • Tomato – 1 (paste)
  • Green chilly – 1 (paste)
  • Ginger paste – 1 tsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Red chilly – ¼ tsp
  • Salt – ½ tsp or as per taste
Instructions
  1. Rinse the tomatoes and green chilly and make a fine paste.
  2. Take refined flour in a bowl and add ghee and salt into it.
  3. Add water in small portions and knead stiff and tight dough.
  4. Cover and keep aside for 20 to 25 minutes to set.
  5. Heat 1 tbsp oil in a pan or wok and add ginger paste, tomato-green chilly paste, red chilly powder and salt into it.
  6. Now sauté the masala until you see oil leaving the sides of the masala.
  7. Then turn off the flame and mix boiled macaroni into it. Mix some chopped coriander as well.
  8. Transfer the prepared stuffing to a serving bowl
  9. Let it cool down then add grated mozzarella cheese into it.
  10. Knead the dough again after 20 minutes. Equally divide the dough into two portions. Now divide one portion into three parts. Take one dough ball and roll into a round shape.
  11. Divide the rolled sheet into two equal halves.
  12. Lift one part and apply some water on the inner side and fold into a cone shape.
  13. Stuff this cone with 1 to 2 tsp filling and stick the upper edges together with some water. Similarly prepare all the samosas and place them erect on a plate.
  14. You can even shape them in packets. For this, take the other dough lump and divide it further into 8 small lumps.
  15. Take one lump at a time and roll into round shape of 3 to 4 inch diameter rounds, keeping it thin.
  16. Place 2 to 2.5 tsp stuffing over this and
  17. Fold giving it a shape like a packet. Use water to stick the edges. Likewise prepare the rest.
  18. Now heat enough oil in a wok or pan for deep frying and gently drop as many samosas and packets as possible.
  19. Deep fry until they get golden brown and crispy.
  20. Drain out the fried samosas and packets on kitchen paper towels to remove excess oil
  21. Serve steaming hot samosas and packets with any Indian dips like green coriander chutney, sweet chutney, tomato sauce and relish eating.

 

Chocolate Peanut Bar Recipe

Chocolate Nut Bars Recipe – Peanut Chocolate Bars Recipe

Chocolate peanut bar is a no bake chocolate recipe which is a great hit among kids. These bars are so easy to make and totally addictive. Chocolate is the one thing that makes everyone drool. Not only kids but even elders enjoy eating chocolates. We can prepare various types of chocolates like molded chocolate, coated chocolate, layered chocolate, filled chocolate, chocolate cluster and so on.

Today we have a easy and great recipe of chocolate peanut bar for you all. Chocolate peanut bar is really tempting in taste and surely will be liked by everyone, especially your kids. Making this recipe is really easy. So, here’s the step-by-step instruction to make this recipe at your home. Enjoy!

Directions

Getting ready:

For making chocolate peanut bars, let us grind the peanuts finely using mixture grinder. Take out the powdered peanuts in a separate bowl.

chocolate peanut barMaking:

Mix powdered sugar and powdered peanut together in a bowl. Then mix cardamom powder as well. Mix the melted butter in small parts to the mixture and stir really well. We have to bind the mixture with hands (like ladoo) to make peanut bar. So, make sure you add milk in apt proportions to make the mixture. Mixture is now ready.

chocolate peanut bar

Now take little amount of mixture in your hands, press it gently in your hands and give a long square shape. You can also set it in a plate (like barfi) and then cut into square shape. Likewise prepare peanut bars from rest of the mixture and place them in a separate plate. After this place peanut bars in a fridge for 10 minutes so that they get set.

chocolate peanut bar

For melting the chocolate you can use either use double boiler method or microwave them. For melting chocolate in boiler, take water in one utensil and place it on flame for heating. Place another utensil over it and add the chocolate pieces into it for melting. For melting chocolate in microwave, take chocolate in a microwave safe bowl and microwave it for 1 minute on maximum temperature.

chocolate peanut bar

Take out the bowl and stir the chocolate with help of a spoon. If you find that chocolate is not melted yet then microwave it for 20-25 more seconds. Take out the bowl and stir again nicely. If the chocolate is having pouring consistency that means chocolate is melted completely. Microwave chocolate for 1 minute first and then for 10-20 seconds as per requirement as due to overheating chocolate will start burning.

chocolate peanut bar

Stir melted chocolate constantly with help of spoon so that it can be handled with bare hands. Spread a butter paper over a tray. Peanut bars are set as well. Now take one peanut bar and dip it into melted chocolate.

chocolate peanut bar

With help of fork, lift out the chocolate coated bar from bowl and place it in the tray with butter paper. Likewise prepare all peanut bars and place them on butter paper. Keep the peanuts bar in fridge for 10 minutes so that they set. For wrapping these bars, cut the wrapping papers in equal size. Make sure the chocolate bars can be wrapped easily.

chocolate peanut bar

Now take one wrapper, place the bar over it and wrap nicely. Also cover both the ends. Likewise wrap all chocolate bars. Tasty and mouth drooling chocolate peanut bars are ready.

chocolate peanut barServing:

Serve this scrumptious and delectable chocolate peanut bar as a dessert. Store in refrigerator for up to 1 month and enjoy eating.

Suggestion

  • You can adjust the quantity of sugar as per your taste or preference.
  • Keep the chocolate chunks small as the finer are the pieces the less time it will take to melt.
  • In microwave, melt the chocolate first for a minute only and then continue doing the same if required. Overheating the chocolate can burn it.
  • The utensil to be used for melting chocolate should be clean and dry. Even one drop of water will make it difficult in melting chocolate.

Chocolate Peanut Bar Recipe chocolate peanut bar
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Peanuts - 1 cup (200 grams) (roasted and peeled)
  • Dark chocolate (dark compound) - 1 cup (200 grams) (pieces)
  • Butter - 2 tbsp
  • Powdered sugar - 2 tbsp
  • Green cardamom - 2 (peel and make powder)
Instructions
  1. For making chocolate peanut bars, let us grind the peanuts finely using mixture grinder. Take out the powdered peanuts in a separate bowl. To prepare the powdered sugar, grind the sugar finely in mixture grinder.
  2. Mix powdered sugar and powdered peanut together in a bowl. Then mix cardamom powder as well. Mix the melted butter in small parts to the mixture and stir really well. We have to bind the mixture with hands (like ladoo) to make peanut bar. So, make sure you add milk in apt proportions to make the mixture. Mixture is now ready.
  3. Now take little amount of mixture in your hands, press it gently in your hands and give a long square shape. You can also set it in a plate (like barfi) and then cut into square shape. Likewise prepare peanut bars from rest of the mixture and place them in a separate plate. After this place peanut bars in a fridge for 10 minutes so that they get set.
  4. For melting the chocolate you can use either use double boiler method or microwave them. For melting chocolate in boiler, take water in one utensil and place it on flame for heating. Place another utensil over it and add the chocolate pieces into it for melting. For melting chocolate in microwave, take chocolate in a microwave safe bowl and microwave it for 1 minute on maximum temperature.
  5. Take out the bowl and stir the chocolate with help of a spoon. If you find that chocolate is not melted yet then microwave it for 20-25 more seconds. Take out the bowl and stir again nicely. If the chocolate is having pouring consistency that means chocolate is melted completely. Microwave chocolate for 1 minute first and then for 10-20 seconds as per requirement as due to overheating chocolate will start burning.
  6. Stir melted chocolate constantly with help of spoon so that it can be handled with bare hands. Spread a butter paper over a tray. Peanut bars are set as well. Now take one peanut bar and dip it into melted chocolate.
  7. With help of fork, lift out the chocolate coated bar from bowl and place it in the tray with butter paper. Likewise prepare all peanut bars and place them on butter paper. Keep the peanuts bar in fridge for 10 minutes so that they set.
  8. For wrapping these bars, cut the wrapping papers in equal size. Make sure the chocolate bars can be wrapped easily. Now take one wrapper, place the bar over it and wrap nicely. Also cover both the ends. Likewise wrap all chocolate bars. Tasty and mouth drooling chocolate peanut bars are ready.
  9. Serve this scrumptious and delectable chocolate peanut bar as a dessert. Store in refrigerator for up to 1 month and enjoy eating.

 

Prasad Boodi Recipe

Prasad Boondi Recipe video

Sweet boondi or Prasad boondi, is a very popular recipe and is often prepared to offer it as a Prasad to deities. Making Prasad boondi is not a challenging task. All you need is a perforated spoon or slotted ladle and a smooth batter of urad dal and refined flour. The bigger the size of spoon is the bigger will the boondi.

We use boondi for making raita or namkeen as well. But the recipe we are sharing with you all today is of Sweet boondi, dipped in sugar syrup and offered as Prasad, especially during Tuesday. This recipe is a very quick and easy way to make boondi. You can serve it warm or hot to your guest as well. They’ll relish it for sure. So, try following this simple step-by-step recipe of Sweet Prasad boondi yourself. Enjoy!

Directions

Getting ready:

1. Rinse and soak the husked urad dal for 2 hours in water.

prasad boondi

2. Now, place the soaked husked urad dal in a mixture jar, followed by some water and grind to make a fine paste.

prasad boondiMaking:

3. Let us prepare the syrup first for making boondi. For this, take 3 cups of sugar and a cup of water in any vessel and let in simmer on low flame until the sugar dissolves completely.

prasad boondi

4. Syrup with one thread consistency is now ready, turn off the flame and mix some cardamom powder into it.

prasad boondi

5. Take refined flour in a mixing bowl and add baking powder, ½ pinch of red food color into it.

prasad boondi

6. Then add water in small portions and make a smooth batter.

prasad boondi

7. Mix the ground urad dal paste into the batter and mix well. Batter is ready for boondi.

prasad boondi

8. Heat oil in a wok or pan for deep frying the boondi. Take a slotted ladle and flip it upside down, over the wok.

prasad boondi

9. Pour some batter over the ladle and press it with your hands. The batter will pass through and you’ll get round boondi.

prasad boondi

10. Place as much boondi as possible at one and then deep fry until they get golden brown and crispy. Keep tossing and flipping the boondi.

prasad boondi

11. Soak the fried boondi in the syrup for 1-2 minutes and let it remain drenched for a minute or so until it absorbs syrup well.

prasad boondi

12. Place the sugar syrup coated boondi in a separate plate and continue making the rest until the entire batter is utilized.

prasad boondiServing:

13. Serve this sweet and super delicious prasad boondi as it is and relish eating.

prasad boondiSuggestions

  • Consistency of the batter should be perfect, neither too thick nor too runny.
  • Oil should be hot enough for deep frying the boondis else boondis will stick to each other.
  • After transferring boondis from the chasni, keep stirring them on regular intervals so that they don’t stick.
  • Clean the ladle spoon after making every batch of boondis. So that the pores doesn’t get blocked and boodis are nice and round.
  • For 1.25kg of boondis
  • Time- 60 minutes

5.0 from 1 reviews
Prasad Boodi Recipe Prasad Boodi Recipe
Author: 
Recipe type: Dessert recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup (150 grams)
  • Urad dal – ¼ cup (50 grams) (soaked)
  • Red food color – ½ pinch
  • Baking powder – ½ tsp
  • Sugar – 3 cup (750 grams)
  • Cardamom powder- ½ tsp
  • Oil – for frying
Instructions
  1. Rinse and soak the husked urad dal for 2 hours in water.
  2. Now, place the soaked husked urad dal in a mixture jar, followed by some water and grind to make a fine paste.
  3. Let us prepare the syrup first for making boondi. For this, take 3 cups of sugar and a cup of water in any vessel and let in simmer on low flame until the sugar dissolves completely.
  4. Syrup with one thread consistency is now ready, turn off the flame and mix some cardamom powder into it.
  5. Take refined flour in a mixing bowl and add baking powder, ½ pinch of red food color into it.
  6. Then add water in small portions and make a smooth batter.
  7. Mix the ground urad dal paste into the batter and mix well. Batter is ready for boondi.
  8. Heat oil in a wok or pan for deep frying the boondi. Take a slotted ladle and flip it upside down, over the wok.
  9. Pour some batter over the ladle and press it with your hands. The batter will pass through and you’ll get round boondi.
  10. Place as much boondi as possible at one and then deep fry until they get golden brown and crispy. Keep tossing and flipping the boondi.
  11. Soak the fried boondi in the syrup for 1-2 minutes and let it remain drenched for a minute or so until it absorbs syrup well.
  12. Place the sugar syrup coated boondi in a separate plate and continue making the rest until the entire batter is utilized.
  13. Serve this sweet and super delicious prasad boondi as it is and relish eating.

 

Creamy Mushroom Soup – Easy Mushroom Soup recipe

Mushroom Soup recipe – Quick Mushroom Soup recipe

Creamy Mushroom Soup is a really simple and super duper delicious recipe. Mushroom soup is prepared with numerous styles. But when Mushroom cream is stir fried in butter and grounded spices, then there is nothing more sumptuous than this mushroom soup. The intense and earthy flavour in the soup will make everyone go wow. It’s really classic.

Try making this recipe of creamy soup at your home and I am sure you and your dear ones will enjoy it. So, try to follow this simple recipe of Mushroom soup yourself and enjoy!

Directions

Getting ready:

Start with cleaning the mushrooms with a cloth and the cut off the stalks. Dice the mushrooms in small pieces.

creamy mushroom

Dissolve 2 to 3 tbsp corn flour in water until smooth. Corn slurry is now ready.

creamy mushroomMaking:

Heat 1 to 2 tbsp butter in a pan or wok. Add chopped ginger, mushroom chunks, salt and black pepper to the butter. Mix well. Now cover the pan with a lid and let in simmer on low flame for 3 to 4 minutes. Check later.

creamy mushroom

The mushrooms will start releasing juice, so cook them for 2 more minutes without covering so that the moisture evaporates on its own. Cook until the mushrooms get tender. Now, leave ¼ portions of mushrooms in the pan and coarsely ground the rest in a mixture grinder.

creamy mushroom

Mix the mushroom paste in the same pan and add 2 cups of water as well. Let it simmer.

creamy mushroom

Let the soup simmer for 2 to 3 minutes and add 1 tbsp cream into it.

creamy mushroom

Turn off the flame and mix 2 tsp lemon juice into it. Creamy mushroom soup is ready.

creamy mushroom

Transfer the mushroom soup to a bowl.

creamy mushroomServing:

Garnish it with some cream and green coriander sprigs and serve lip smacking creamy mushroom soup steaming hot and relish eating.

creamy mushroom

 

5.0 from 1 reviews
Creamy Mushroom Soup - Easy Mushroom Soup recipe mushroom soup
Author: 
Recipe type: Apptizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mushroom - 1 pack (200 grams)
  • Butter - 2 tbsp
  • Green coriander - 1-2 tbsp
  • Cream - 2 tbsp
  • Lemon - 1
  • Corn flour - 2 tbsp
  • Salt - 1 tsp (as per taste)
  • Black pepper - ¼ tsp (freshly grounded)
  • Ginger paste - ½ tsp
Instructions
  1. Start with cleaning the mushrooms with a cloth and the cut off the stalks. Dice the mushrooms in small pieces.
  2. Dissolve 2 to 3 tbsp corn flour in water until smooth.
  3. Heat 1 to 2 tbsp butter, ginger, mushroom chunks, salt and black pepper into it. Mix well.
  4. The mushrooms will start releasing juice. Cook until the mushrooms get tender.
  5. Now leave ¼ portions of mushrooms in the pan and coarsely ground the rest in a mixture grinder.
  6. Mix the mushroom paste, cream and add 2 cups of water as well. Let it simmer.
  7. Turn off the flame and mix 2 tsp lemon juice into it. Transfer the mushroom soup to a bowl.
  8. Garnish it with some cream and green coriander sprigs and serve lip smacking creamy mushroom soup steaming hot and relish eating.

 

Roasted Potato Wedges – Baked Potato Wedges Recipe

Roasted Potato Wedges Recipe – Oven Baked Potato Wedges Recipe

Roasted potato wedges is an all star and easy to make recipe which makes a perfect appetizer in any party or special occasion. The potatoes are marinated with black pepper powder, dry fenugreek leaves and sesame seeds mixed with olive oil and baked in the oven until golden brown and crispy.

When you feel like eating something light and devouring then try making baked potato wedges. Enjoy this lip smacking recipe of potatoes in supper or coffee. It’s really very easy to prepare baked potato wedges. Mix spices with potatoes and bake them and you have roasted potato wedges ready. Try making these chunky, golden potato wedges, yourself with this easy to follow recipe. Enjoy!

Directions

Getting ready:

1. Rinse the potatoes thoroughly. Peel the potatoes for making the wedges. You can also make wedges without peeling the potatoes.

potato wedges

2. Lift a potato and cut it into half. Further divide it into two.

potato wedges

3. Again take a piece and slice it in half. Repeat these steps to cut the potatoes into wedges.

potato wedgesMaking:

4. In a big mixing bowl add olive oil, salt, black pepper powder, oregano and dry fenugreek leaves to marinate the potato wedges and really well.

potato wedges

5. To it add the potato wedges and coat them well with the spices.

potato wedges

6. Then add sesame seeds to the potato mix. Give it a stir.

potato wedges

7. Now preheat oven at 180 degree centigrade. Evenly place the potatoes over the baking tray.

potato wedges

8. Place the tray in the oven and bake the potatoes for 35 minutes at 180 degree centigrade until golden brown and crispy.

potato wedges

9. Take the tray out. Potato wedges are now ready. Transfer them in a serving bowl.

potato wedgesServing:

10. Serve these tangy, spicy and delicious roasted potato wedges hot with any dip, accompanied with your favorite drink.

potato wedgesSuggestions

  • You can peel the potatoes or use them with their skin on.
  • Use any edible oil instead of olive oil.
  • If you want to make it more spicy then add red chilly powder to the potato wedges.

5.0 from 1 reviews
Roasted Potato Wedges Roasted Potato Wedges
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potato – 4 medium size
  • Olive oil – 2 tbsp
  • Salt – ½ tsp
  • Black pepper powder – ½ tsp
  • Dry fenugreek leaves – ½ tsp
  • Sesame seeds – ½ tsp
Instructions
  1. Instructions
  2. Peel the potatoes for making the wedges. You can also make wedges without peeling the potatoes.
  3. Rinse the potatoes thoroughly and cut each potato in four to six long slices.
  4. In a big mixing bowl add the following ingredients to marinate the potato wedges- olive oil, salt, black pepper, oregano, dry fenugreek leaves and mix well.
  5. To it add the potato wedges and coat them well the spices.
  6. Now preheat oven at 180 degree centigrade. Evenly place the potatoes over the baking tray and bake the potatoes for 35 minutes at 180 degree centigrade until golden brown and crispy.
  7. Potato wedges are now ready. Transfer them to any serving bowl and serve hot with any dip, accompanied with your favorite drink.

 

American Chopsuey Recipe Indian Style

American Chop Suey Vegetarian | American Chopsuey Recipe Indian Style

American Chop Suey Vegetarian Recipe is a super scrumptious and lip smacking recipe which is a great hit among kids. So, we are sharing a simple and quite famous recipe of American Chopsuey with you all. American chopsuey is a lip smacking preparation of crispy noodles and served with a zingy, tangy sauce of few veggies and spices. This can be served as one-pot meal and trust me it keeps one full for longer.

This preparation of American Chopsuey with a combination of crispy noodles and vegetable sauce is liked by all, especially kids. This recipe of American chopsuey is a really savory. So, this step-by-step instruction of American chopsuey is my version of the authentic recipe. Enjoy!

Directions

Getting ready:

Mix 2 to 3 tbsp water in corn flour to make a smooth batter.

american chopsueyMaking:

Take 3 to 4 cups of water in any vessel and place it for flame for heating. When water starts simmering, add 1 to 1.5 tsp oil and ½ tsp salt into it. After this break the noodles and place them in boiling water and cook until they little soft. Within 5 to 6 minutes, noodles turn soft and are ready to be used.

american chopsuey

Now the noodle are cooked aptly. Strain the noodles through a sieve. Wash them with some cold water. Boiled noodles are ready. When the noodles cools down, add 1 to 1.5 tsp corn flour in to it and mix well.

american chopsuey

Then heat enough oil in a pan. When oil is sufficiently hot, place the noodles in circular into the oil. When fried from one side, turn the side and fry from the other side as well until crispy.

american chopsuey

Drain out the fried noodles on a plate covered with kitchen paper towels and likewise fry rest of the noodles as well.

american chopsuey

Leave 2 tbsp oil in the same wok and remove out the rest. Now to it add the following vegetable carrots, beans, capsicum, cabbage and sprouted moong dal to prepare the sauce. Stir the vegetables constantly and sauté on high flame for 2 minutes until they get crispy.

american chopsuey

 

Now add 1 cup water, soya sauce, chilly sauce, tomato sauce, salt and let it simmer. Also add finely chop sweet basil leaves. Add vinegar to and mix really well. Cook for 2 to 3 more minutes on low flame.

american chopsuey

Veggies are cooked aptly. Sauce is now ready. Turn off the flame and transfer the sauce in another bowl.

american chopsueyServing:

Take one round of fried noodles and place it over a plate. Pour the sauce over it and serve this super delicious and delectable American vegetarian chop suey steaming hot. You’ll definitely relish this crispy noodles and spicy sauce.

american chopsueySuggestion

  • For making vegetable sauce, you can use any other vegetable as per your preference like cauliflower, baby corn, mushrooms and so on. Chilly sauce can be increased or decreased as per your taste.
  • For 3 to 4 members
  • Time – 45 minutes

American Chopsuey Recipe Indian Style american chopsuey
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Noodles – 100 grams
  • Corn flour- 2 to 3 tbsp
  • Capsicum – ½ cup (finely chopped)
  • French beans – ½ cup (finely chopped)
  • Oil – for frying
  • Cabbage – ½ cup
  • Sprouted moong dal – less than ½ cp
  • Tomato sauce – 2 to 3 tbsp
  • Soya sauce – 1.5 tsp
  • Salt – 1.5 tsp or as per taste
  • Vinegar – 1 tsp
  • Chilly sauce – ½ tsp
  • Sweet Tulsi – 5 to 6 sprigs
Instructions
  1. Mix 2 to 3 tbsp water in corn flour to make a smooth batter.
  2. Place the noodles in boiling water and cook until they little soft.
  3. Now strain the noodles through a sieve.
  4. Wash them with some cold water. Boiled noodles are ready. Then add 1 to 1.5 tsp corn flour in to it and mix well.
  5. Then heat enough oil in a pan. Fry the noodles until crispy.
  6. Drain out the fried noodles on a plate covered with kitchen paper towels.
  7. Leave 2 tbsp oil in the same wok, add the following vegetable carrots, beans, capsicum, cabbage and sprouted moong dal to prepare the sauce.
  8. Now add 1 cup water, soya sauce, chilly sauce, tomato sauce, salt, vinegar and sweet basil leaves. Let it simmer.
  9. Turn off the flame and Transfer the sauce in another bowl.
  10. Take one round of fried noodles and place it over a plate. Pour the sauce over it and serve.