Category Archives: Recipe for Kids

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

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

Directions:

Getting Ready:

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

Peel the boiled potatoes.

Making:

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

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

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

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

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

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

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

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

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

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

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

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

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

Serving :

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

Suggestions:

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

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Samosa Recipe - Aloo Samosa Striped - Crispy & Spicy Samosa

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Refined flour- 2 cups (250 grams)
Ghee- ¼ cups (60 grams)
Carom seeds- ¼ tsp
Boiled Potato- 4 (300 gms)
Green Pea- ½ cup
Green Coriander- 2 tbsp (finely chopped)
Cumin Powder- ½ tsp
Coriander Powder- 1 tsp
Turmeric Powder- ¼ tsp
Ginger Paste - 1 tsp
Green Chili- 2 (finely chopped)
Garam Masala- ¼ tsp
Red chili powder- ¼ tsp
Dry Mango Powder- ½ tsp
Salt- More than 1 tsp (or to taste)
Oil - for frying

Instructions

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

Deep fried recipe, Featured, Kichen tips, Recipe for Kids, Snacks

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

September 16, 2017 Nisha Madhulika Leave a comment

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

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

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

Direction:

Getting ready:

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

Making:

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

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

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

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

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

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

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

Serving:

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

Suggestion:

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

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

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

White bread- 8 slice
Hung curd- 1 cup
Paneer – 100 gms
Carrot – ½ cup (finely chopped )
Capsicum – ½ cup (finely chopped )
Green coriander- 2 to 3 tbsp (finely chopped )
Green chili – (2 finely chopped)
Black pepper- ¼ tsp ( freshly ground)
Salt – more than ½ tsp (or to taste )
Plain flour -2 tbsp
Oil – For Frying

Instructions

Take the bread slices, Cut off the brown edges on the bread slices like this. Similarly cut each bread slice.
Take 1 cup hung curd in a big bowl, grate the paneer in the same bowl. Then add veggies and spices such as ½ cup finely chopped carrots, ½ cup chopped capsicum,2 to 3 tbsp finely chopped green coriander,2 green chilies finely chopped and ¼ tsp black pepper powder and more than ½ tsp salt or to taste. Mix all ingredients well.
Take the cut bread slices, then to roll them out, apply some water over it. Roll out from one side then turn it upside down, roll out a bit more.
Take 2 tbsp refined flour in a bowl, add some water to it and make thin slurry. Make sure you add water in small portion and dissolve the flour. Stir the flour until it dissolves completely.
Flip the rolled bread slice, keeping the wet side at the bottom. Layer it up with 1 tsp prepared stuffing and roll the bread. Apply the prepared slurry on all the edges so that the roll sticks well. Press it then roll it.
Take a polythene sheet, roll the prepared bread roll again using this polythene.
Press the edges from both the ends with the edges folding in opposite direction from each other. Twists very gently, don't apply too much pressure. Likewise prepare all the rolls similarly. Take it off from the sheet and place these rolls over the plate.
Place a wok on flame, you need medium hot oil for frying the rolls. To check the oil, bring your hand over the wok and you will feel the warmth. Oil is heated well.
Drop one roll into the wok. Fry these rolls until they get golden brown in color from all sides. Once golden brown take it off from oil. We are done with frying all the bread rolls.It takes 3 to 4 minutes for frying bread rolls at once.

Featured, Kichen tips, Recipe for Kids, Snacks

Chinese Bhel | Indian Street Food Crispy Noodle Veg Recipe

September 15, 2017 Nisha Madhulika Leave a comment

Chinese Bhel | Indian Street Food Crispy Noodle Veg Recipe

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

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

Direction:

Getting Ready :

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

Making:

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

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

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

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

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

Serving:

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

Suggestion:

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

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Chinese Bhel Indian Street Food Crispy Noodle Veg Recipe

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

Boiled noodles - 100 gms
Carrot - 1 (julienne)
Capsicum - 1 (julienne)
Cabbage - 1 cup (julienne)
Tomato sauce - 2 tbsp
Oil - 1 tbsp
Green Coriander - 2 tbsp (finely chopped)
Green chili - 2 (finely chopped)
Chaat masala - ½ tsp
Salt - ½ tsp (or to taste)
Oil - for frying

Instructions

Take water in a vessel, enough to submerge 100 gms noodles, Add 1 to 2 tsp oil and bit of salt in water. Then boil the noodles,boil it for 9 to 10 minutes. Sieve it and wash with cold water. Toss the noodles and let it cool.
Turn on flame, Put a pan with oil to heat up on high flame . Once rightly hot, put noodles to fry. Put it in small portions. Fry until the froth settles.Then flip it. Flip it and fry a bit till there is crackling sound.
When noodles turn slightly brown and are ready then Hold the ladle on the edge of the wok, extra oil drains back. Keep the noodles in a plate. Fry all the noodles likewise. It takes 6 to 7 minutes to fry the noodles at once. Turn off flame.
Take a pan , turn on flame, add 1 tbsp oil. When oil heats up , add carrot julienne, capsicum julienne and cabbage julienne. Stir and roast it on high flame for a minute and keep it crunchy. Add ½ tsp salt. Roast veggies for 1 minute.
Once veggies are roasted, add ½ tsp chaat masala, add 2 tbsp tomato sauce.Mix well till all ingredients blend well. Turn off the flame.
For bhel, take fried noodles, break them, place in a bowl. Add and mix the veggies to it.Mix it till it blends well. Add green coriander as well.

Featured, Indian Regional recipe, Jalebi, North Indian recipe, Recipe for Kids, Sweets

Crispy Jalebi Recipe using Rava – Jalebi Recipe without yeast

September 13, 2017 Nisha Madhulika Leave a comment

Crispy Jalebi Recipe using Rava – Jalebi Recipe without yeast

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

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

Direction:

Getting Ready:

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

Making :

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

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

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

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

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

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

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

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

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

Serving:

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

Suggestion:

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

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Crispy Jalebi Recipe using Rava - Jalebi Recipe without yeast

Author: Nisha Madhulika

Recipe type: Sweets

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Semolina – 1 cup (180 gms)
Refined flour – ¼ cup ( 25gms)
Whisked curd – ½ cup
Baking Powder – ½ tsp
Orange food color- ½ pinch
Sugar – 1.5 cup (350 gms)
Lemon- ½
Green cardamom – 4
Ghee – for frying

Instructions

Take 4 green cardamom and peel and make powder from it.
To prepare batter take 1 cup fine semolina, put it in a mixing bowl, add ¼ cup refined flour, add ½ pinch orange food color, followed by ½ cup whisked curd, add a little water and mix well. The batter is ready , cover and keep aside for 20 to 25 minutes for the semolina to puff up.
To make sugar syrup, take 1.5 cup sugar in a utensil also add 1 cup 2 tbsp water to it. Turn on the flame, place the vessel on it and cook till the sugar dissolves completely. Stir at intervals.
To check the sugar syrup, Pour 1 to 2 drops of sugar syrup in a bowl and when it cools down, stick between fingers. If single thread forms then the sugar syrup is ready. Turn off the flame.
Add cardamom powder, add 1 tsp lemon juice to it, due to this the syrup doesn't set. Mix well. Place the syrup over a jali stand.
Once 30 minutes are done, the semolina is puffed up and ready add ½ tsp baking powder and mix well. Add ghee to the wok and put to flame.
Fill the batter up in a cone. Make a very small cut. To check the ghee pour a little batter. Ghee is rightly if the batter is floating over it.
To make the jalebis hold the cone and rotate it forming a swirl. Fill as much jalebis as they fit in the wok.
Once golden brown and ready , flip the jalebis. Once ready take a slotted laddle, and place the jalebi over it, so that the extra oil drains back to the wok. Prepare rest of the jalebis likewise.
Put the jalebis in the sugar syrup, drench it in sugar syrup, till the jalebis absorb the syrup. Then lift it and place on the ladle then out in a plate.

Featured, Indian Regional recipe, Kichen tips, Recipe for Kids, Sweets

Mango Phirni Recipe | Aam Phirni Quick Recipe

September 13, 2017 Nisha Madhulika Leave a comment

Mango Phirni Recipe। Aam Phirni Quick Recipe

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

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

Direction :

Getting Ready :

Take 500 ml full cream milk and boil it.

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

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

Making :

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

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

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

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

Serving :

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

Suggestion:

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

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Mango Phirni Recipe | Aam Phirni Quick Recipe

Author: Nisha Madhulika

Recipe type: Dessert

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Milk - 500 ml
Ripe Mangoes - 2 (500 gms)
Soaked Rice - ¼ cup (50 gms)
Sugar ¼ cup (50 gms)
Cardamom - 4
Finely chopped Pistachios - 10 to 12
Finely chopped Almonds - 10
Finely chopped Cashew - 10

Instructions

Take 500 ml full cream milk and boil it.
Wash and soak ¼ cup rice, in water for an hour. Once soaked , throw away the extra water and put the soaked rice in a jar. Add 2 tbsp water to it, and grind the soaked rice coarsely.
Wash and peel 2 ripe mangoes. To grind it cut into bigger pieces. Cut this mango into smaller pieces, for garnishing.
Once the milk simmers, Now add rice and stir it. Stir regularly so that there are no lumps. Keep the flame low. Stir the phirni at interval of every 1 to 2 minutes.
For making paste put the chopped mango pieces in the mixer jar, grind and preapre a puree.
Meanwhile check if the phirni is dense and grainy. It took 10 minutes to cook the rice. Once dense add ¼ cup sugar to it and a little chopped cashews and chopped almonds. Mix it well. Turn off the flame.
Add mango puree to it, Add cardamom powder made from 4 cardamoms and mix. Place the phirni on the jali stand and let it cool.
Once cooled take it out in a bowl, put a few mango pieces over it, a little chopped pistachios, a little chopped almonds, finely chopped pistachios. Serve it hot during winters and, serve it chilled during summers,Garnish the phirni and place it in the refrigerator after half an hour the phirni will be cool, then serve it. This quantity of phirni is sufficient for 6 to 7 people.

Featured, Kichen tips, Poori recipe, Recipe for Kids, Roti Bread Paratha Recipe

Palak Poori Recipe Besan Wali – Spinach Masala Poori

September 12, 2017 Nisha Madhulika Leave a comment

Palak Poori Recipe Besan Wali – Spinach Masala Poori – मिस्सी पालक पूरी

Poori is an Indian bread which is deep fried and served steaming hot with any curry or stir fry sabzi. Pooris have been the favorite of all the kids thus we can make ample number of variations to these pooris and they will relish them the most. Palak missi poori is one such variation amongst the many other. They are prepared by adding spinach puree, chickpea flour, semolina and few Indian spices to the wheat flour.

These pooris tastes so delicious that they can be consumed as it is or serve them steaming hot with raita or any curry. It is easy and very simple to prepare these pooris. You can prepare it for lunch, dinner or have it in anytime. Go ahead and try making these soft and super scrumptious pooris with this easy to follow step-by-step instructions and pictures and make every drool!

Direction :

Getting Ready:

Take 200 gms spinach, separate the stalk from leaves, rinse them thoroughly and pat dry them. Roughly chop the spinach leaves prior grinding.

Making:

Place the leaves into the jar, followed by little water to grind them easily.Grind the leaves finely.

Take 1 cup wheat flour in a big mixing bowl. To it add ¼ cup chickpea flour, 2 tbsp semolina, ½ tsp salt or to taste and ¼ tsp carom seeds. Add 2 tsp oil and the prepared spinach puree to it too. Mix the flour with puree first and if required use water.

Knead a stiff dough for the poori. We have used 2 to 2.5 tbsp of water for kneading this much quantity of flour, which was added while grinding the spinach earlier. Cover and keep the dough aside for 20 to 25 minutes to set.

After 20 minutes the dough is ready. Grease your hands with a little oil and knead it again.

Divide the kneaded dough into two equal halves and make a long log . Make small lumps from the dough. Take one dough lump and roll into dough ball. Flatten a little giving it shape like a peda. Similarly prepare remaining dough balls as well.

Take a dough ball, apply some oil over it and on the rolling board as well. Press down the dough ball with your hand and roll out into round poori with 3 to 4 inch diameter.Lift the poori and keep rolling it out from the edges.

Heat oil in a wok to fry the pooris , check if the oil is sufficiently hot. Drop little dough lump into the oil.It has started floating on the surface immediately that means the oil is heated nicely.

Gently slide the poori into the oil. Press the poori very gently to puff it up. When the poori turns puffy, flip the side and continue frying until it gets little spots and little brown in color. Similarly fry remaining pooris as well. With this much dough we have prepared 12 pooris.

Serving :

Steaming hot, crispy and mouth drooling spinach missi pooris are ready. Serve these tempting pooris with curd, chutney, pickle or any favorite sabzi and everyone will relish eating them for sure.

Suggestion:

Make sure you roll out the poori from the edges and not from the center.
While kneading the dough make sure you knead a little stiff dough.
Make sure that the oil is sufficiently hot. When the oil is heated rightly, reduce the flame to medium and then fry the pooris. You will get nicely puffed pooris.

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Palak Poori Recipe Besan Wali - Spinach Masala Poori

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Spinach – 2 cup ( 200gms) chopped
Wheat flour – 1 cup ( 150 gms)
Chickpea flour – ¼ cup ( 25 gms)
Semolina – 2 tbsp (25 gms )
Oil- 2 tbsp
Carom Seeds- ¼ tsp
Salt – ½ tsp ( or to taste )
Oil – for frying

Instructions

Take 200 gms spinach, separate the stalk from leaves, rinse them thoroughly and pat dry them. Roughly chop the spinach leaves prior grinding.
Place the leaves into the jar, followed by little water to grind them easily.Grind the leaves finely.
Take 1 cup wheat flour in a big mixing bowl. To it add ¼ cup chickpea flour, 2 tbsp semolina, ½ tsp salt or to taste and ¼ tsp carom seeds. Add 2 tsp oil and the prepared spinach puree to it too. Mix the flour with puree first and if required use water.
Knead a stiff dough for the poori. We have used 2 to 2.5 tbsp of water for kneading this much quantity of flour, which was added while grinding the spinach earlier. Cover and keep the dough aside for 20 to 25 minutes to set.
After 20 minutes the dough is ready. Grease your hands with a little oil and knead it again.
Divide the kneaded dough into two equal halves and make a long log . Make small lumps from the dough. Take one dough lump and roll into dough ball. Flatten a little giving it shape like a peda. Similarly prepare remaining dough balls as well.
Take a dough ball, apply some oil over it and on the rolling board as well. Press down the dough ball with your hand and roll out into round poori with 3 to 4 inch diameter.Lift the poori and keep rolling it out from the edges.
Heat oil in a wok to fry the pooris , check if the oil is sufficiently hot. Drop little dough lump into the oil.It has started floating on the surface immediately that means the oil is heated nicely.
Gently slide the poori into the oil. Press the poori very gently to puff it up. When the poori turns puffy, flip the side and continue frying until it gets little spots and little brown in color. Similarly fry remaining pooris as well. With this much dough we have prepared 12 pooris.

Cheela recipe, Featured, Kichen tips, Recipe for Kids, Snacks, Tiffin Box Recipe

Puffy Moong Dal Cheela with Spinach । Moong Dal Puffy Cheela

September 12, 2017 Nisha Madhulika Leave a comment

Puffy Moong Dal Cheela with Spinach । Moong Dal Puffy Cheela

Puffy Moong Dal Cheela with Spinach makes an amazing snack. This cheela is slightly different in taste and appearance from the usual cheela, these cheelas have an extra dose of flavor to them. These puffy and luscious cheela these turn out to be more lip smacking when served with green coriander chutney or sauce.

Here is an easy recipe with step by step pictures to make Puffy Moong Dal Cheela with Spinach instantly. These can be served to guests or can be packed in kids lunch box. Prepare this yummy with this easy recipe and step by step pictures. Enjoy having Puffy Moong Dal Cheela with Spinach.

Direction:

Getting ready:

Take 200 gms spinach, wash, drain water and remove stalk. Finely dice the spinach leaves. This is finely diced 2 cup spinach.

Making :

Take 1 cup soaked moong dal.Put it in a jar and remove the extra water,Add curd to it followed by 4 big chilies, cut into big pieces. Also add 1/2 x 1 inch ginger piece.Grind to fine paste.

Pour the dal in a bowl. Add 2 cup spinach, 1 tsp salt. Mix all ingredients well. Also add 3/4 tsp eno fruit salt.Mix again. If batter seems dense then add 2 tbsp water. Consistency of batter should be like of pakora.

Once batter is ready, heat a pan, little oil to it and spread evenly. Reduce flame, wipe off extra oil. Pour 2 scoops of batter in the pan and spread.Spread with scoop. Keep flame medium and spread oil on sides of cheela.

Cover and cook the cheela on medium flame for 3 to 4 minutes. Then check if it is roasted from beneath and there are brown spots. Flip the cheela. Roast it until brown spots appear on the other side as well. Prepare all cheela likewise then Turn off flame. Place the steaming hot cheelas on a bowl over a plate. Keep on plate later. It takes 7 to 8 minutes to roast a cheela. 5 to 6 cheela can be prepared with this quantity of batter.

Serving :

Sumptuous Cheelas are roasted and ready. These are puffy and look very appealing. You can serve it with tomato sauce , green coriander chutney or any chutney of your choice.It tastes mouth drooling.

Suggestion:

You can increase or decrease the quantity of chili as desired.
We have taken non stick pan for the cheela. You can take tawa as well.
If you use normal pan or tawa, then first of all heat the pan, Spread some oil over it and let it heat.Then reduce the flame and let the pan cool.Wipe off the extra oil.Cut the poatato in half and move it over the pan.When the pan remains slightly hot then spread the cheela batter.
Be careful that the batter doesn’t turn too thin nor too thick.

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Puffy Moong Dal Cheela with Spinach । Moong Dal Puffy Cheela

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

Soaked Moong dal - 1 cup (180 gms)
Spinach - 2 cup (200 gms) (finely chopped)
Green chili - 4
Ginger - ½ x1 inch piece
Curd - ½ cup
Oil - 2 tbsp
Eno fruit salt - ¾ tsp
Salt - 1 tsp (or to taste)

Instructions

Take 200 gms spinach, wash, drain water and remove stalk. Finely dice the spinach leaves. This is finely diced 2 cup spinach.
Take 1 cup soaked moong dal.Put it in a jar and remove the extra water,Add curd to it followed by 4 big chilies, cut into big pieces. Also add ½ x 1 inch ginger piece.Grind to fine paste.
Pour the dal in a bowl. Add 2 cup spinach, 1 tsp salt. Mix all ingredients well. Also add ¾ tsp eno fruit salt.Mix again. If batter seems dense then add 2 tbsp water. Consistency of batter should be like of pakora.
Once batter is ready, heat a pan, little oil to it and spread evenly. Reduce flame, wipe off extra oil. Pour 2 scoops of batter in the pan and spread.Spread with scoop. Keep flame medium and spread oil on sides of cheela.
Cover and cook the cheela on medium flame for 3 to 4 minutes. Then check if it is roasted from beneath and there are brown spots. Flip the cheela. Roast it until brown spots appear on the other side as well. Prepare all cheela likewise. Turn off flame. Place the steaming hot cheelas on a bowl over a plate. Keep on plate later. It takes 7 to 8 minutes to roast a cheela.5 to 6 cheela can be prepared with this quantity of batter.
Sumptuous Cheelas are roasted and ready. These are puffy an look very appealing. You can serve it with tomato sauce , green coriander chutney or any chutney of your choice.It tastes mouth drooling.

Featured, Recipe for Kids, Roti Bread Paratha Recipe, Stuffed parantha, Tiffin Box Recipe

Veg Paneer Pocket on Tawa | Tawa Fry Veg Paneer Parcel | Paneer Paratha Packet

September 8, 2017 Nisha Madhulika Leave a comment

Veg Paneer Pocket on Tawa | Tawa Fry Veg Paneer Parcel | Paneer Paratha Packet

Veg paneer Pocket on tawa is one sumptuous dish. The veggies inside it such as carrots,cabbage, baby corn etc have carbohydrates, proteins , vitamins and minerals. It tastes amazing . You can cut it in 2 to 3 slices and pack it in your lunch box or pack it for kids , they will surely relish it.

Here is an easy recipe with step by step picture to make Veg paneer Pocket on tawa really easily. Team it up with your favorite chutney , dip or sauce or eat it just like that. I am sure you will drool over this new variation in paratha recipe.

Direction:

Getting Ready:

Making :

Take 1 cup wheat flour,add 1 tsp ghee, 1/4 tsp salt. Mix it. Add water in small portions to knead a soft dough. 1/2 cup water is used to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.

For stuffing , Heat a pan Add 1 tbsp oil, when sufficiently hot Add 1/4 tsp cumin seeds to it.Slightly roast then add 1/4 tsp turmeric powder,1/2 tsp coriander powder, 1/2 inch piece of ginger (finely chopped ),1 green chili finely chopped, Roast the masalas.

Add chopped carrots and baby corns and cook for a minute . Add capsicum to it, mix it.Then add 1 finely chopped tomato and mix it. Do not overcook the veggies, keep them slightly crunchy. Add 1/2 tsp salt or to taste. Add 1 to 2 tbsp water to it. Cover and cook the veggies for 2 minutes.

When 2 minutes are done, check the veggies. Stir them. Add less than ¼ tsp red chili powder. Add 1 tbsp pizza sauce to it. Stuffing is ready.Turn off the flame.Add green coriander and mix it.Take out the stuffing in plate, so that it cools down quickly.

After 20 minutes , Grease your hand with some oil. Knead the dough. Then break a small lump from the dough.Make a round dough ball then make it like a peda.

Coat the peda shaped dough with dry wheat flour. Roll it out thin and give an oval shape.

Place little stuffing over half the paratha, Leave a little space on the edges to stick the parathas. Spread the stuffing evenly. Grease with water on the edges of paratha and stick it. Then press with fingers and press with fork after that.

Place tawa to heat. Turn on flame. When Tawa is sufficiently hot, spread little ghee over the tawa. Lift and place the paratha over the tawa. Pour ghee on the sides of paratha and little over it. Roast the paratha until golden spots appear beneath.Cover the parathas and roast.Flip the paratha after 2 minutes.

After 2 minutes check if the paratha is roasted. Keep the flame medium. Cook the parathas until brown spots appear on both sides. When paratha is roasted,turn off flame, take out the paratha and keep in a plate. Keep the ladle along so that it doesn’t turn soggy. Parathas are fries and ready. Prepare rest of parathas likewise. 3 to 4 parathas can be prepared with this quantity of dough.

Serving:

Serve this easy to make and sumptuous recipe for breakfast, meal or dinner. This Veg Paneer packet on tawa is oozing with flavors of various veggies will surely keep you drooling for more. It has carbohydrates, proteins , vitamins and minerals. You can have it without any side dish. If you prefer you can have it with mango chunda, chutney or any dip of your choice.

Suggestion:

You can use beans, cauliflower, mushrooms for stuffing or take any veggie you desire.
If making for kids then don’t add red chili or green chili either.
If you have kneaded the dough in advance,you can take that too for making the parathas.

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Veg Paneer Pocket on Tawa | Tawa Fry Veg Paneer Parcel | Paneer Paratha Packet

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Wheat flour - 1 cup (150 gms)
Carrot - ½ cup finely chopped
Capsicum - ½ cup finely chopped
Paneer - 50 grams
Tomato - 1 finely chopped
Baby Corn - 2 finely chopped
Cabbage - ½ cup finely chopped
Green Coriander - 2 - 3 tbsp finely chopped
Ghee - 2 - 3 tbsp
Oil - 1 tbsp
Cumin seeds - ¼ tsp
Turmeric powder - ¼ tsp
Coriander Powder - ½ tsp
Red chili powder - less than ¼ tsp
Ginger - ½ inch piece (finely chopped )
Green chili - 1 finely chopped
Salt - ¾ tsp or to taste
Pizza sauce - 1 tbsp

Instructions

Take 1 cup wheat flour,add 1 tsp ghee, ¼ tsp salt. Mix it. Add water in small portions to knead a soft dough. ½ cup water is used to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.
For stuffing , Heat a pan Add 1 tbsp oil, when sufficiently hot Add ¼ tsp cumin seeds to it.Slightly roast then add ¼ tsp turmeric powder,1/2 tsp coriander powder, ½ inch piece of ginger (finely chopped ),1 green chili finely chopped, Roast the masalas.
Add chopped carrots and baby corns and cook for a minute . Add capsicum to it, mix it.Then add 1 finely chopped tomato and mix it. Do not overcook the veggies, keep them slightly crunchy. Add ½ tsp salt or to taste. Add 1 to 2 tbsp water to it. Cover and cook the veggies for 2 minutes.
When 2 minutes are done, check the veggies. Stir them. Add less than ¼ tsp red chili powder. Add 1 tbsp pizza sauce to it. Stuffing is ready.Turn off the flame.Add green coriander and mix it.Take out the stuffing in plate, so that it cools down quickly.
After 20 minutes , Grease your hand with some oil. Knead the dough. Then break a small lump from the dough.Make a round dough ball then make it like a peda.
Coat the peda shaped dough with dry wheat flour. Roll it out thin and give an oval shape.
Place lttle stuffing over half the paratha, Leave a little space on the edges to stick the parathas. Spread the stuffing evenly. Grease with water on the edges of paratha and stick it. Then press with fingers and press with fork after that.
Place tawa to heat. Turn on flame. When Tawa is sufficiently hot, spread little ghee over the tawa. Lift and place the paratha over the tawa. Pour ghee on the sides of paratha and little over it. Roast the paratha until golden spots appear beneath.Cover the parathas and roast.Flip the paratha after 2 minutes.
After 2 minutes check if the paratha is roasted. Keep the flame medium. Cook the parathas until brown spots appear on both sides. When paratha is roasted,turn off flame, take out the paratha and keep in a plate. Keep the ladle along so that it doesn’t turn soggy. Parathas are fries and ready. Prepare rest of parathas likewise. 3 to 4 parathas can be prepared with this quantity of dough.

Deep fried recipe, Featured, Kichen tips, Miscellaneous, Recipe for Kids, Snacks

Pizza McPuff Recipe – Veg Pizza Puff – McDonald Style Veg Pizza Puff

September 7, 2017 Nisha Madhulika Leave a comment

Pizza McPuff Recipe – Veg Pizza Puff – McDonald Style Veg Pizza Puff

Crisp on the outside and soft on the inside, these Pizza Puffs make a delicious snack.

Kids as well as adults will relish it with great joy. You can serve this snacky delight with tomato sauce, green coriander chutney or any dip of your choice. You can also serve this at gatherings and function . Everyone will eat this mouth drooling Pizza Puff.

Here is an easy recipe with step by step pictures to make yummy Pizza puff. You can pack these in your kids lunch box. They will finish off every bite of it. Try this flavorful recipe this monsoon. You can have it as an evening snack or whenever you crave for something spicy and delicious. It takes no time to get prepared.

Direction :

Getting ready:

Take veggies like carrot, tomato, capsicum and ginger and chop them.

Making :

Take 2 cup refined flour, add ½ tsp salt to it, 1.5 tsp baking powder, ¼ cup oil, mix all ingredients well and knead a stiff dough. Take chilled water to knead the dough. Cover and keep dough aside for 30 minutes to set.

For stuffing Add 2 tsp oil to the wok once heated add ½ inch finely chopped ginger, add ½ cup finely chopped carrots, ½ cup finely chopped capsicum, ¼ cup sweet corn kernels and 1 finely chopped deseeded tomato . Sauté well.

Add ½ tsp salt or to taste, ½ tsp oregano, add 1 tbsp water to it. Cover and cook the veggies for 2 minutes. Add 2 tbsp tomato sauce, cook for ½ a minute more
while stirring veggies.

Once ready place it on the jali stand, and let it cool. Then add ½ cup grated mozzarella cheese. Mix well.

Once dough is set, grease your hands with some oil, and knead the dough. Break lumps from the dough to make Pizza puffs. Take a rolling board for rolling out the Pizza puff.
Pick a dough ball. Press it and make it round. Then roll it thick.

Once sheet is rolled mark it 9 inch in vertically, And 4.5 inch horizontally and cut it. Once cut divide into 2 parts, horizontally and vertically. Grease edges with water.

Place the stuffing over the sheet centrally. Spread the stuffing vertically. Leave little space on the edges, to stick the other sheet over it. Lift the other sheet stick it edge to edge. Press lightly, marking the corners with fork. Prepare all likewise and place in a tray. Put the tray into refrigerator for 30 minutes.

To fry them, place the oil in wok to heat. Keep the oil medium hot. Once hot put the pizza puff in oil to fry. Flip and deep fry it until golden brown from all sides. Once golden brown Take it out, hold the allotted ladle on the edge of the wok, then take out. It takes 6 to 7 minutes to fry all pizza puffs at once.

Serving :

Yummy Pizza puffs are ready, crispy on the outside with soft stuffing on inside.Serve it with mustard sauce, tomato sauce or any sauce of your choice.

Suggestion :

You can also add grated ginger, or ginger paste in stuffing.
We have only added ginger in the stuffing for the spicy flavor,If you prefer making it spicy then, you can add 2 finely chopped green chili to it.You can also add chili flakes made from 2 coarsely ground red chilies.
Be careful that when you stuff and stick pizza puff, press it nicely.
Place it refrigerator, so that no bubbles are formed.
Keep the flame medium and medium hot oil while frying.

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Pizza McPuff Recipe - Veg Pizza Puff - McDonald Style Veg Pizza Puff

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Refined flour– 2 cup (250 gms)
Salt – ½ + ½ tsp (or to taste )
Baking Powder– 1.5 tsp
Oil – ¼ cup
Tomato – ½ cup (finely chopped)
Carrot - ½ cup (finely chopped)
Capsicum - ½ cup (finely chopped)
Sweet corn - ¼ cup
Mozzarella cheese – ½ cup ( grated )
Tomato sauce – 2 tbsp
Ginger – ½ inch piece (finely chopped )
Oregano – ½ tsp
Oil– for frying

Instructions

Take veggies like carrot, tomato, capsicum and ginger and chop them
Take 2 cup refined flour, add ½ tsp salt to it, 1.5 tsp baking powder, ¼ cup oil, mix all ingredients well and knead a stiff dough. Take chilled water to knead the dough. Cover and keep dough aside for 30 minutes to set.
For stuffing Add 2 tsp oil to the wok once heated add ½ inch finely chopped ginger, add ½ cup finely chopped carrots, ½ cup finely chopped capsicum, ¼ cup sweet corn kernels and 1 finely chopped deseeded tomato . Sauté well.
Add ½ tsp salt or to taste, ½ tsp oregano, add 1 tbsp water to it. Cover and cook the veggies for 2 minutes. Add 2 tbsp tomato sauce, cook for ½ a minute more
while stirring veggies.
Once ready place it on the jali stand, and let it cool. Then add ½ cup grated mozzarella cheese. Mix well.
Once dough is set, grease your hands with some oil, and knead the dough. Break lumps from the dough to make Pizza puffs. Take a rolling board for rolling out the Pizza puff.
Pick a dough ball. Press it and make it round. Then roll it thick.
Once sheet is rolled mark it 9 inch in vertically, And 4.5 inch horizontally and cut it. Once cut divide into 2 parts, horizontally and vertically. Grease edges with water.
Place the stuffing over the sheet centrally. Spread the stuffing vertically. Leave little space on the edges, to stick the other sheet over it. Lift the other sheet stick it edge to edge. Press lightly, marking the corners with fork. Prepare all likewise and place in a tray. Put the tray into refrigerator for 30 minutes.To fry them, place the oil in wok to heat. Keep the oil medium hot. Once hot put the pizza puff in oil to fry. Flip and deep fry it until golden brown from all sides. Once golden brown Take it out, hold the allotted ladle on the edge of the wok, then take out. It takes 6 to 7 minutes to fry all pizza puffs at once.Yummy Pizza puffs are ready, crispy on the outside with soft stuffing on inside.Serve it with mustard sauce, tomato sauce or any sauce of your choice.

Featured, Indian Regional recipe, Kichen tips, Mathri recipe, Recipe for Kids, Snacks

Milk Mathri | Sweet Mathri | How to make Sweet Milk Mathari

September 4, 2017 Nisha Madhulika Leave a comment

Milk Mathri | Sweet Mathri | How to make Sweet Milk Mathari

You might have tried a lot of snacks recipe. It’s time you try out a new variety Milk Mathri. This crusty and crispy mathri will add charm to your get togethers. You can serve it as an appetizer at parties. Serve it to kids as well as adults and everyone will relish it. Enjoy homemade sweets and savoury snacks anytime. Mathri are usually savoury and spices with some desi spices but this recipe is for a milk mathri.

Here is an amazing and simple detailed recipe to make Milk mathri with step-by-step instructions. These devouring and super yummy mathris can be served in your supper or you can have them after your meals as a sweet dish. Making these Milk mathri is really easy, less time consuming and are super delectable. Enjoy!

Direction:

Making :

Take 2 cups refined flour in a mixing bowl, add ¼ cup powdered sugar to it followed by 3 tbsp ghee, 2 tsp sesame seeds, ½ pinch salt or to taste. Grate and add a pinch of nutmeg too. Mix all ingredients well with hands. Add little portions of milk and knead a stiff dough. We used ½ cup milk for it. Cover and keep the dough aside for 20 minutes to set.

Put some ghee in a wok to heat, turn on flame. While the ghee heats up, break lumps and make dough balls. Pick a dough ball and give it a round shape. Press it with your palms flatten a bit.

When the ghee is rightly hot (less hot) put the mathri to fry. When mathris float over the ghee then flip them. Flip and fry the mathri until they are golden brown in color.

Once golden brown, take them out. Hold the ladle over the wok for a while, so that extra ghee drains back to the wok. Put it in a plate. Fry all the mathris likewise. We have prepared 40 mathris with this quantity of dough. It takes 14 to 15 minutes to fry all mathris at once.

Serving :

Enjoy these sumptuous Milk Mathri as snack. Once cool, place the milk mathris in any container, and eat them for 2 months.

Suggestion :

Sugar and ghee should be taken by measurement.If the sugar or ghee is much then the mathris will splatter in ghee.
When you knead the dough for the mathris, then don’t knead it too stiff or too soft.
Prepare slightly stiff dough.
While frying the mathris make sure the ghee or refined or is slightly hot and the flame should be low.

Save Print

Milk Mathri | Sweet Mathri | How to make Sweet Milk Mathari

Author: Nisha Madhulika

Recipe type: Snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

Refined flour- 2 cup (250 gms)
Powered sugar – ¼ cup (50 gms )
Ghee – 3 tbsp
Milk – 1 cup
Nutmeg – 1
Sesame seeds – 2 tsp
Salt – ½ pinch or to taste
Ghee – for frying

Instructions

Take 2 cups refined flour in a mixing bowl, add ¼ cup powdered sugar to it followed by 3 tbsp ghee, 2 tsp sesame seeds, ½ pinch salt or to taste. Grate and add a pinch of nutmeg too. Mix all ingredients well with hands. Add little portions of milk and knead a stiff dough. We used ½ cup milk for it. Cover and keep the dough aside for 20 minutes to set.
Put some ghee in a wok to heat, turn on flame. While the ghee heats up, break lumps and make dough balls. Pick a dough ball and give it a round shape. Press it with your palms flatten a bit.
When the ghee is rightly hot (less hot) put the mathri to fry. When mathris float over the ghee then flip them. Flip and fry the mathri until they are golden brown in color.
Once golden brown, take them out. Hold the ladle over the wok for a while, so that extra ghee drains back to the wok. Put it in a plate. Fry all the mathris likewise. We have prepared 40 mathris with this quantity of dough. It takes 15 to 16 minutes to fry all mathris at once.

Indian Good Food

Category Archives: Recipe for Kids

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Mango Phirni Recipe | Aam Phirni Quick Recipe

Palak Poori Recipe Besan Wali – Spinach Masala Poori

Puffy Moong Dal Cheela with Spinach । Moong Dal Puffy Cheela

Veg Paneer Pocket on Tawa | Tawa Fry Veg Paneer Parcel | Paneer Paratha Packet

Pizza McPuff Recipe – Veg Pizza Puff – McDonald Style Veg Pizza Puff

Milk Mathri | Sweet Mathri | How to make Sweet Milk Mathari

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