Category Archives: Miscellaneous

Golgappa Masala Water Recipe – Pani for Pani Puri

Pani for Pani Puri – golgappa Masala Water Recipe – Fuchka Spicy Water

Gol gappa masala water served along gol gappas is prepared with numerous flavors. Crisp and crusty gol gappas filled with potatoes, sweet chutney and chilled flavored water make a perfect and great snack anytime of the day. The most relishing part about these gol gappas is its water which comes in numerous flavors. You keep on going eating these tempting gol gappas till you can eat no more! We all often are so tempted by the flavors of water served with gol gappas that we could not resist our self from having more.

Today I have three most popular types of water relished most, along with gol gappas and taste super duper tasty. For making the different flavors, a basic masala is needed. One is mango khatai pulp and second ground coriander and few spices paste. Just use this basic masala, along with some salt and prepare as many types of water for gol gappas. Here’s the recipe for three varieties of gol gappa pani to tantalize your taste buds. Enjoy!

Directions

Getting Ready:

  1. Start with washing the dry mango chunks thoroughly and soak them in water for 3 hours until soft.


2. Now clean and remove stalk from coriander leaves. Wash them thoroughly and chop roughly.

Making:

3. Finely grind the soaked mango chunks to a smooth paste in mixer grinder. Sieve it through a strainer and collect the paste in a bowl.


4. Take the green coriander leaves in a mixture jar, followed by green chilli, black pepper, ginger paste or chopped ginger chunks, mint powder and some water.


5. Grind finely to make a smooth paste. Take it out in a bowl. These are the basic masala for gol gappa pani.


6. For spicy pani puri water, take mango khatai paste, coriander paste and 1 liter water into a big bowl. Mix everything really well.


7. Then add black salt, plain salt and roasted cumin powder. Give it a stir. Spicy water is ready.


8. For sweet-sour pani puri water, take mango khatai paste, coriander paste along with black salt, plain salt, fennel powder, cardamom powder, roasted cumin powder, sugar and 1 liter water in a big mixing bowl.


9. Mix well until sugar dissolves completely. Yummy sweet-sour water is also ready.


10. Lastly, for lemon-asafoetida mix pani puri water, in a big bowl take lemon juice and add asafoetida to it.


11. Then add coriander masala, roasted cumin powder, black salt, plain salt and 1 liter water.


12. Stir until sugar dissolves completely. Lemon-asafoetida water is ready too!

 

Serving:

13. Garnish all the three most popular and lip smacking spicy, tangy and sweet water for the gol gappas with boondi and relish eating. Take a gol gappa, break it little in the center, stuff with some masala potato filling and drench the gol gappas in any of the three water and put it straight in your mouth.

Suggestions

  • Instead of mango khatai you can use mango powder. Soak it and boil it for a while. Tangy pulp is ready. Tamarind pulp can also be used for making gol gappa water.
  • For making 1 liter each
  • Time – 35 minutes

Golgappa Masala Water Recipe - Pani for Pani Puri golgappa pani recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mango khatai – 50 grams (soaked)
  • Green coriander – 100 grams
  • Green chilly – 6-8
  • Black pepper powder – ½ tsp
  • Ginger – ⅕ tsp (paste)
  • Dry Mint powder – 2 tsp or 1 small bunch fresh mint leaves
Instructions
  1. Start with washing the dry mango chunks thoroughly and soak them in water for 3 hours until soft.
  2. Now clean and remove stalk from coriander leaves. Wash them thoroughly and chop roughly.
  3. Finely grind the soaked mango chunks to a smooth paste in mixer grinder. Sieve it through a strainer and collect the paste in a bowl.
  4. Take the green coriander leaves in a mixture jar, followed by green chilli, black pepper, ginger paste or chopped ginger chunks, mint powder and some water.
  5. Grind finely to make a smooth paste. Take it out in a bowl. These are the basic masala for gol gappa pani.
  6. For spicy pani puri water, take mango khatai paste, coriander paste and 1 liter water into a big bowl. Mix everything really well.
  7. Then add black salt, plain salt and roasted cumin powder. Give it a stir. Spicy water is ready.
  8. For sweet-sour pani puri water, take mango khatai paste, coriander paste along with black salt, plain salt, fennel powder, cardamom powder, roasted cumin powder, sugar and 1 liter water in a big mixing bowl.
  9. Mix well until sugar dissolves completely and we are done with making yummy sweet-sour water.
  10. Lastly, for lemon-asafoetida mix pani puri water, in a big bowl take lemon juice and add asafoetida to it.
  11. Then add coriander masala, roasted cumin powder, black salt, plain salt and 1 liter water.
  12. Stir until sugar dissolves completely. Lemon-asafoetida water is ready too!
  13. Garnish all the three most popular and lip smacking spicy, tangy and sweet water for the gol gappas with boondi and relish eating. Take a gol gappa, break it little in the center, stuff with some masala potato filling and drench the gol gappas in any of the three water and put it straight in your mouth.

 

Pizza Buns Recipes – Pizza Masala Buns Recipe

Pizza Buns Recipe – Pizza Masala Buns Recipe

Pizza bun is a treat for all pizza lovers! If you relish eating pizzas then this recipe of pizza bun will be liked by you for sure. Today I have pizza masala bun recipe for you all. The only difference in pizza buns and pizza is that the topping of cheese, veggies, sauce etc is stuffed inside the buns and it tastes super duper delicious.

This pizza recipe is a great hit in my family as everyone enjoy eating these buns with little zingy-spicy stuffing, especially kids. You can pack this delectable recipe of pizza buns in lunch box for kids with side accompaniment of tomato sauce or green coriander chutney. So, try making this recipe of pizza bun at your home with this easy to follow recipe and impress your dear ones. Enjoy!

Directions

Getting ready:

1. Sieve refined flour in a bowl.

pizza masala bun

2. Chop baby corn into small pieces.

pizza masala bun

 

 

3. Also chop capsicums into small pieces.

pizza bun

4. Grate the mozzarella cheese in another bowl.

pizza masala bunMaking:

5. Take refined flour in a big mixing bowl and add instant dry active yeast, salt, sugar and half amount of oil.

pizza masala bun

6. Now add lukewarm water in small parts and need soft and firm dough.

pizza masala bun

7. Grease your hands with some oil and keep kneading the dough until soft and smooth.

pizza masala bun

8. Apply some oil on the dough, cover and keep aside for 2 hours on a warm place. The dough will double in size.

pizza masala bun

9. Meanwhile let us prepare the stuffing. For this heat 1 tsp oil in a wok or pan and add sweet corn, green peas, baby corn and capsicum, followed by salt, black pepper and oregano powder. Mix everything really well and sauté for 2-3 minutes.

pizza masala bun

10. Add pizza sauce to the veggies and mix well. Stuffing for buns is now ready.

pizza masala bun

11. Now divide the dough into 8 equal lumps. Lift one dough ball and flatten it into 2-3 inch diameter round with help of your thumb and finger .

pizza bun

12. Place 2 tsp stuffing over it and top up with 1 tsp of grated mozzarella cheese.

pizza masala bun

13. Roll back in round bun shape and place on a greased baking tray. Similarly prepare the rest as well.

pizza masala bun

14. Cover the buns and keep aside for half an hour on a warm place. The buns will puff up double in size and then bake them.

pizza masala bun

15. Preheat oven to 200 degree centigrade. Grease the buns with some butter and sprinkle some sesame seeds over them.

pizza masala bun

16. Bake the buns on 200 degree centigrade for 10-12 minutes. Check and continue baking until golden brown in color. The pizza masala buns are now ready. Take them out in a serving basket or casserole.

pizza masala bunServing:

17. Serve this scrumptious pizza buns hot or warm with tomato sauce or mayonnaise and relish eating.

pizza masala bunSuggestions

If you are adding dry yeast then dissolve it in 2 tbsp of water with sugar and allow it to activate. After 10 minutes add it into the flour.
You can also use any edible oil instead of olive oil.
Add or remove veggies for stuffing as desired. Add veggies like carrots, beans or cauliflower.
Baking time differs from oven to oven so keep an eye while the bun is baking.

Pizza Buns Recipes Pizza Buns Recipes
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Olive oil – 2 tbsp
  • Salt – ½ tsp
  • Sugar – 1 tsp
  • Instant dry active yeast – 1 tsp
  • Baby corn – 5 to 6
  • Capsicum – 2 medium sized
  • Green peas – ½ cup
  • Sweet corn – ½ cup
  • Mozzarella cheese – 2”3 inch piece (60 grams)
  • Pizza sauce – 2 tbsp
  • Sesame seeds – 1 tsp
  • Oregano powder – ½ tsp
  • Crushed black pepper – ¼ tsp
  • Salt – ¼ tsp
Instructions
  1. Take refined dough in a big mixing bowl and add following ingredients into it – instant dry active yeast, salt, sugar and half amount of oil.
  2. Now add lukewarm water in small parts and need soft and firm dough. Grease your hands with some oil and keep kneading the dough until soft and smooth.
  3. Apply some oil on the dough, cover and keep aside for 2 hours on a warm place. The dough will double in size.
  4. Meanwhile let us prepare the stuffing. For this thoroughly rinse baby corns, capsicum and chop them finely.
  5. Heat 1 tsp oil in a wok or pan and add sweet corn, green peas, baby corn and capsicum, followed by salt, black pepper and oregano powder. Mix everything really well and sauté for 2 to 3 minutes.
  6. Add pizza sauce to the veggies and mix well. Stuffing for buns is now ready. Grate the mozzarella cheese in another bowl.
  7. Now divide the dough into equal lumps. Lift one dough ball and flatten it into 2 to 3 with help of your thumb and finger inch diameter round.
  8. Place 2 tsp stuffing over it and top up with 1 tsp grated mozzarella cheese. Roll back in round bun shape and place on a greased baking tray. Similarly prepare the rest as well.
  9. Cover the buns and keep aside for half an hour on a warm place. The buns will puff up double in size and then bake them.
  10. Preheat oven to 200 degree centigrade.
  11. Grease the buns with some butter and sprinkle some sesame seeds over them. Bake the buns on 200 degree centigrade for 10 to 12 minutes. Check and continue baking until golden brown in color.
  12. The pizza masala buns are now ready, take them out in a serving basket or casserole. Serve hot or warm with tomato sauce or mayonnaise and relish eating.

 

Kanji Vada – Kanji Vada Recipe

Kanji vada – Kanji Wada – How to make Kanji Vada Video in Hindi

Kanji vada is a very tasty drink and aids digestion. Tangy kanji vada comes to the rescue when you have eaten too many sweets on festivals and don’t feel like eating anything else. Kanji vada is though an unusual drink but it tastes super scrumptious and refreshing. It makes a perfect spring drink and I am sure everyone at your home will love drinking this soothing drink.

It is tasty and improves appetite. Kanji can be made at any time, especially on festivals. Some desi spices and water, and your kanji vada drink is ready to serve. It’s sour, spicy and zingy taste will get you applause for sure. Try this refreshing drink with this easy to follow instructions and enjoy!

Directions

Making:

1. Take water in a vessel and place it on flame for simmering. When the water simmers take it off flame. Let the water cool down or you can use filtered water directly.kanji vada

2. Take a sterilized container.

kanji vada

3. To it add asafetida, turmeric powder, red chili powder, yellow mustard, salt, and black salt.

kanji vada

4. Pour the water into the container and mix everything well.

kanji vada

5. Close the lid of the container and keep aside for 3 days. Don’t forget to stir with clean and dry spoon once in a day. Kanji is now ready and it tastes tangy, spicy and tasty. Now let us prepare the vadas for kanji.

kanji vada

6. Thoroughly clean green gram lentil first. Then wash and soak the lentil in water for 2 hours. Drain out the excess water from it and grind it little coarsely in a mixture grinder. Take out ground lentil in a bowl.

kanji vada

7. Add salt to it. Now whisk the dal till it becomes fluffy.

kanji vada

8. Heat some oil in a wok or a pan.

kanji vada

9. Make small vadas with hand and drop 8-10 vadas in oil at one time.

kanji vada

10. They will become fluffy rounds in oil. Turn sides and fry till they turn brown.

kanji vada

11. Take out the fried vadas on kitchen paper towels to remove excess oil. Fry all the vadas similarly.

kanji vada

12. Soak vadas in lukewarm water for 15 minutes. Drain water after 15 minutes. Vadas for kanji vada is now ready.

kanji vadaServing:

13. Pour kanji in 2 glasses and put 4-5 vadas in a glass and serve this tangy and refreshing kanji vada and enjoy.

kanji vadaSuggestions

You can also use boondi in place of vadas in kanji.

 

Kanji Vada Recipe - Kanji Vada Kanji Vada – Kanji Vada Recipe
Author: 
Recipe type: Drinks/Juices recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Water – 2 liters (10 glasses)
  • Asafetida – 2 pinches (optional)
  • Turmeric Powder– 1 teaspoon
  • Red Chili Powder – ¼ teaspoon
  • Yellow Mustard – 1 tablespoon
  • Salt – 1 teaspoon
  • Black Salt – 1 teaspoon
  • Mustard Oil – 1 tablespoon
  • For Vada
  • Green Gram (Moong dal) – 100 grams (1 teacup)
  • Salt – to taste
  • Oil for frying
Instructions
  1. Take water in a vessel and let in simmer on flame. After this let it cool down and then pour into glasses or plastic container.
  2. To it then add asafoetida, turmeric powder, red chilly powder, yellow mustard, salt, black salt and mix everything really well.
  3. Close the container tightly with a lid and keep aside for 3 days. Stir the kanji everyday with a clean and dry spoon.
  4. Kanji tastes great on the fourth day when all spices mix to the water. Tangy-zingy and yummy kanji is ready.
  5. To make vadas, clean moong dal thoroughly and soak in water for 2 hours. Drain out the excess water later.
  6. Grind the soaked moong dal in a mixture jar coarsely. Take out the dal in a mixing bowl and add salt to it. Whisk well.
  7. Heat enough oil in a wok or pan to deep fry the vadas.
  8. Pinch small ball from the mixture and drop it to the hot oil. Place 8 to 10 vadas in oil at a time or as many as possible.
  9. Now deep fry the vadas till they get fluffy and golden brown from all sides.
  10. Drain out the fried vadas on paper kitchen towels to remove excess oil.
  11. Soak these fried vadas in lukewarm water for 15 minutes and then squeeze out the excess water.
  12. Place 4 to 5 vadas in one serving of kanji. Serve and enjoy this soothing and refreshing drink.

 

Khasta Sooji Kachori Recipe – Semolina Kachori

Crispy Sooji Kachori Recipe video in Hindi

Khasta Sooji Kachori is a mouth drooling and yummy kachori recipe that you all will like for sure. Do you love eating kachoris? Then this recipe of sooji or semolina kachori is another treat to you. Kachoris are one of the most popular snacks in northern India, especially Uttar Pradesh and Rajasthan. A good appetizer always sets the tone for an awesome meal and makes a perfect impression about what to expect ahead. And this recipe of potato stuffed deep fried semolina kachoris will be a star in any gathering or party!

These namkeen and crispy kachoris are prepared with numerous styles. But this unique and delicious recipe of spicy potato stuffed semolina kachori will surely awaken your taste buds. Crispiness of semolina kachori is very different from urad dal kachori or moong dal kachori or any other kachori. You’ll surely love eating this. So try making this very easy Indian snack recipe and enjoy!

Directions

Getting ready:

Boil and peel the potatoes for making the stuffing for kachoris.

sooji kachoriMaking:

In a big mixing bowl mash the boiled potatoes potatoes, ½ tsp salt, ginger, coriander powder, mango powder, red chilly powder, green chilly, garam masala and chopped green coriander. Mix everything really well and the stuffing is ready.

sooji kachori

Take 2 cups of water in any cooking vessel and place it on flame simmering. When you see water is simmering, add carom seeds, ½ tsp salt and 1 tbsp oil to it.

sooji kachori

Then add semolina and mix really well. Stir constantly and let it cook on low flame until it turns thick and dense in consistency.

sooji kachori

 

After this turn off the flame and let the mixture cool down. Keep stirring constantly. Transfer semolina dough in a bowl.

sooji kachori

Now grease your hands with some oil and knead the dough with your hands. Pinch small to medium size portion from the dough and roll into a round shape.sooji kachori

Flatten it with your fingers and top it up with 1-1.5 tsp stuffing.

sooji kachori

Close the stuffing from all sides and flatten the stuffed dough ball. Repeat the process until entire dough is utilized.

sooji kachori

Heat enough oil in a wok or pan. When oil is medium hot, slide the kachoris to it and deep fry until golden brown from all sides.

sooji kachori

Drain out the fried kachoris on paper kitchen towels to remove excess oil. Similarly fry the rest as well. Khasta sooji kachoris are ready.

sooji kachoriServing:

14. Serve these tempting and mouth drooling crispy sooji kachoris steaming hot with any Indian dip/chutney like green coriander chutney, mint chutney or tomato. They taste super delicious.

sooji kachoriSuggestions:

  • Semolina should be slightly warm, make sure it doesn’t cool down too much else dough will turn hard and it gets difficult in making kachoris.
  • If dough turns cool with some or the other reason then add some lukewarm water and knead the dough again until smooth and make kachoris.

5.0 from 1 reviews
Sooji Kachori- Semolina Kachori Khasta Sooji Kachori Recipe – Semolina Kachori
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup (180 grams)
  • Potato - 4 (300 grams) (boiled)
  • Oil - for frying kachoris and adding in semolina
  • Green coriander - 1-2 tbsp
  • Coriander powder - 1 tsp
  • Mango powder - ¼ tsp
  • Red chilly powder - less than ¼
  • Carom seeds - ¼ tsp
  • Garam masala - less than ¼ tsp
  • Green chilly - 1 (finely chopped)
  • Ginger - 1 inch (finely chopped)
  • Salt - 1 tsp (as per taste)
Instructions
  1. Boil and peel the potatoes for making the stuffing for kachoris.
  2. In a big mixing bowl mash the boiled potatoes potatoes, ½ tsp salt, ginger, coriander powder, mango powder, red chilly powder, green chilly, garam masala and chopped green coriander. Mix everything really well and the stuffing is ready.
  3. Take 2 cups of water in any cooking vessel and place it on flame simmering.
  4. When you see water is simmering, add carom seeds, ½ tsp salt and 1 tbsp oil to it.
  5. Then add semolina and mix really well.
  6. Stir constantly and let it cook on low flame until it turns thick and dense in consistency.
  7. After this turn off the flame and let the mixture cool down. Keep stirring constantly. Transfer semolina dough in a bowl.
  8. Now grease your hands with some oil and knead the dough with your hands.
  9. Pinch small to medium size portion from the dough and roll into a round shape.
  10. Flatten it with your fingers and top it up with 1-1.5 tsp stuffing.
  11. Close the stuffing from all sides and flatten the stuffed dough ball. Repeat the process until entire dough is utilized.
  12. Heat enough oil in a wok or pan. When oil is medium hot, slide the kachoris to it and deep fry until golden brown from all sides.
  13. Drain out the fried kachoris on paper kitchen towels to remove excess oil. Similarly fry the rest as well. Khasta sooji kachoris are ready.
  14. Serve these tempting and mouth drooling crispy sooji kachoris steaming hot with any Indian dip/chutney like green coriander chutney, mint chutney or tomato. They taste super delicious.

 

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.