Friday 25 December 2015

Stuffed Idli Recipe-Potato Stuffed Idli-Aloo Masala Stuffed Idli

Preparation time-40 minutes
Serving-4 to 6
Ingredients:
  • Idli batter -500 gm
  • Boiled potato-4
  • Curry leaves-8 to 10
  • Chopped green chilli-2
  • Chopped onion-1
  • Chopped coriander leaves
  • Ginger garlic paste-1 tsp
  • Cooking oil-2 tbsp
  • Turmeric powder-1/3 tsp
  • Salt to taste
Method:
For Stuffing:
  • Mash/grate the boiled potatoes and keep it aside.
  • Heat oil in a pan, add curry leaves, green chilli and onion, fry it for 2 minutes on medium flame.
  • Add ginger garlic paste, turmeric powder and salt, mix it and fry it for a minute on low flame.
  • Add grated/mashed potatoes, fry it for a minute on low flame.
  • Add coriander leaves, fry it for one more minute on medium flame, keep stirring.
  • Turn off the flame and take out the aloo bharta in a bowl.
  • Grease your palm with few drops of oil and take small portion of aloo bharta.
  • Roll it in your palms to give it tikki shape, make tikkis from the remaining bharta.
Idli process:
  • Boil a glass of water in idli pot, in the meanwhile grease the idli tray with oil.
  • Add little salt into the idli batter and add 1/2 serving spoon of batter in each mould of idli tray.
  • Place one aloo bharta tikki in each batter filled mould, pour 1/2 serving spoon of batter on the top of aloo 
    bharta tikki (Make sure the tikkis are covered with batter properly).
  • Repeat the same process for remaining batter, stuffed idlis are ready for steaming.
  • Place the idli tray carefully inside the idli pot and cover the lid.
  • Cook it for 12-15 minutes on medium flame, turn off the flame.
  • Gently take out the idli from tray and serve it with sambar and coconut chutney.
                         
                  

Monday 21 December 2015

Aloo Bharta Sandwich Recipe-Grilled Potato Sandwich-Potato Sandwich Recipe

Preparation time-30 minutes
Serving-4
Ingredients:
  • Bread slices (white/brown)- 8
  • Boiled potato-3
  • Curry leaves-8 to 10
  • Chopped green chilli-2
  • Chopped onion-1
  • Chopped coriander leaves
  • Ginger garlic paste-1 tsp
  • Schezwan sauce/tomato ketchup-2 tbsp
  • Green chutney- 2 tbsp
  • Turmeric powder-1/3 tsp
  • Butter-1 tbsp
  • Cooking oil-2 tbsp
  • Salt to taste
Method:
  • Mash/grate the boiled potatoes and keep it aside.
  • Heat oil in a pan, add curry leaves, green chilli and onion, fry it for 2 minutes on medium flame.
  • Add ginger garlic paste, turmeric powder and salt, mix it and fry it for a minute on low flame.
  • Add grated/mashed potatoes, fry it for a minute on low flame.
  • Add coriander leaves, fry it for one more minute on medium flame, keep stirring.
  • Turn off the flame and take out the aloo bharta in a bowl.
  • Take four bread slices and apply green chutney on one side of these bread slices.
  • Apply aloo bharta on top of green chutney on each chutney coated bread slice.
  • Apply schezwan sauce on one side of remaining four bread slices.
  • Place one schezwan sauce coated bread slice on each aloo coated bread slice.
  • You may apply little ghee/butter on both side of the sandwiches.
  • Grill the sandwiches in sandwich grill, take it out from the grill and cut it diagonally.
  • Ready to serve with to tomato ketchup.
                   
                                 

Monday 14 December 2015

Dal Makhani Recipe-Restaurant Style Dal Makhani

Preparation time-40 minutes
Serving-6
Ingredients :
  • Whole black gram-100 gm(Soaked for 7-8 hours)
  • Split bengal gram(chana dal)- 50 gm(soaked it for 7-8 hours)
  • Chopped ginger-2 inch
  • Chopped green chilli-2
  • Finely Chopped onion-2 (medium)
  • Grated garlic-12 to 15
  • Grated ginger-2 inch
  • Tomato puree-100 gm (1 cup)
  • Fresh cream-100 gm
  • Butter/ghee-50 gm
  • Turmeric powder-1 tsp
  • Red chilli powder(kashmiri)-1 tsp
  • Garam masala powder-1/2 tsp
  • Salt to taste
Method:
  • Add soaked black gram and split bengal gram in a pressure cooker.
  • Add 1.5 glass of water and 1/2 tsp salt, close the lid and boil it for 5-6 whistle on high flame.
  • Turn off the flame and let the pressure cooker cool down.
  • Heat a pan, keep the flame on medium and add butter, let it melt.
  • Add grated garlic and ginger, fry it for a minute.
  • Add chopped onion, fry it for 3-4 minutes.
  • Add turmeric powder and red chilli powder, fry it for few seconds with onions.
  • Add tomato puree, mix it and cook it for 2-3 minutes.
  • Add boiled dal, mix it and cook it for 2 minutes, keep stirring.
  • Reduce the flame to low-medium, add one glass of water, cover the pan and cook it for 5-7 minutes.
  • Add cream and mix it, add salt and garam masala powder, cover the pan and cook it for 2-3 minutes.
  • Turn off the flame, garnish with butter and cream and serve hot.
                         

Friday 11 December 2015

Aloo Gobhi Matar ki Sukhi sabzi-Masaledar Aloo Gobi sabzi

Preparation time-30 minutes
Serving-4 to 5
Ingredients:
  • Cauliflower -300 gm(chopped)
  • Chopped potato-3(medium size)
  • Green peas -100 gm(fresh/frozen)
  • Chopped onion-2
  • Garlic -12 to 15(peeled)
  • Chopped ginger-2 inch
  • chopped onion-1
  • chopped tomato-2
  • Bay leaves-2
  • Cumin seeds-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Cooking oil-4 tbsp
  • Chopped coriander leaves
  • Salt to taste
Method:
  • Make paste of onion, ginger, garlic and tomato.
  • Heat a pan, add oil and let it heat properly, reduce the flame to medium.
  • Add cauliflower and potatoes and fry it for 3-4 minutes, keep stirring.
  • Take it out in a plate and add little oil again in the same pan.
  • Once the oil is heated, add bay leaves and cumin seeds, fry it for few seconds.
  • Add chopped onion and fry it for 2-3 minutes .
  • Add green peas and fry it for a minutes with onions, reduce the flame to low.
  • Add turmeric powder, red chilli powder, cumin powder and coriander powder.
  • Mix it and cook it for a minute, add the prepared masala paste.
  • Increase the flame to medium and  fry the masala for 2 minutes, keep stirring.
  • Add fried cauliflower, potatoes and salt, mix it.
  • Reduce the flame to low, cover the pan and cook it for 8-10 minutes, keep stirring in between.
  • Add garam masala powder, mix it and cook it for another 2-3 minutes(cover the pan).
  • Add chopped coriander leaves and turn off the flame.
  • Ready to serve with roti, puri and paratha.
                               

Saturday 5 December 2015

Mutton Dum Biryani Recipe-Restaurant Style Mutton Dum Biryani Recipe Step by Step

Preparation time-90 minutes
Serving-4 to 5
Ingredients:
  • Basmati rice (long grain)-400 gm
  • Mutton (washed)-500 gm
  • Onion-5 (large)
  • Curd-400 gm
  • Green chilli-3
  • Chopped mint leaves-50 gm
  • Chopped coriander leaves-50 gm
  • Mace (javitri)-2
  • Cloves (lavang)-5 to 6
  • Cinnamon-4 inch
  • Black cardamom (crushed)-2
  • Green cardamom( crushed)-5
  • Ginger garlic paste-2 tbsp
  • Ghee-4 tbsp
  • Cooking oil-2 tbsp
  • Shahi jeera-1 tsp
  • Shahi biryani masala-25 gm/4 tbsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder-2 tsp
  • Salt to taste
Method:
Mutton Cooking process:
  • Heat 2 tbsp oil in a pressure cooker pan, add shahi jeera and fry it few seconds.
  • Add half of the whole garam masalas and fry it for few seconds.
  • Add turmeric powder,cumin powder, coriander powder, red chilli powder and stir it.
  • Add washed mutton and 1/2 tsp salt,  fry it for 2-3 minutes on medium flame.
  • Cover the lid and cook it for one whistle on medium flame.
  • Once the pressure cooker cool down, take it out in bowl.
Mutton Marination process:
  • Add green chilli, half of the mint and 1/3 of the coriander leaves in the half cooked mutton.
  • Add 1/3 of the fried onion, ginger garlic paste, curd, red chilli powder, turmeric powder, shahi biryani masala powder and salt to taste. 
  • Mix it properly and keep it in refrigerator for an hour.
Onion Fry process:
  • Heat oil, deep fry the finely chopped onions till it turns golden brown.
  • Take out the fried onion on the kitchen towel to absorb extra oil.
Rice Preparation:
  • Put 2.5 litre of water in a pan, let it come to boil.
  • Add washed rice, 1 tsp ghee, 4 green cardamom, 3 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt into the rice.
  • Mix it gently, cover the pan and let it come to boil.
  • When the rice starts boiling, check the rice, it  should be 40-50% cooked.
  • Turn off the flame and drain the rice properly (you may remove the whole spices).
Biryani Layer preparation:
  • Take out the marinated mutton from the refrigerator.
  • Take a deep and thick pan, put the marinated mutton on the base of the pan.
  • Put little fried onion on it, spread it evenly.
  • Put 1/2 of  the half-cooked rice on it, spread it evenly.
  • Add little fried onion, coriander leaves, mint leaves and ghee again to make second layer.
  • Put the remaining rice on it, add saffron soaked milk on the half part of the rice.
  • Add 1 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma).
  • Sprinkle remaining fried onion, coriander leaves and mint leaves on it.
  • Spread 1 tbsp ghee again and cover the pan.
 Cooking process:
  • Make a stiff dough of wheat flour to seal the edges of biryani pot.
  • Seal the edges of the pot properly so that steam does not come out when we cook it.
  • Turn on the flame and reduce the flame to medium, put the sealed biryani pot on the flame.
  • Cook it for 7-8 minutes on medium flame then reduce the flame to low.
  • Cook it for 7 minutes on low flame, turn on the other flame and heat a tawa.
  • Once the tawa is heated, transfer the biryani pot on it.
  • Cook it on tawa on low-medium flame for 8 minutes.
  • Reduce the flame to low and cook it for another 15 minutes on tawa.
  • Turn off the flame and allow it to cook down a little
  • Cut the edges of dough carefully, do it very carefully to avoid the burn from the steam.
  • Ready to serve with raita or mirchi ka salan, you may garnish it with onion and lemon slices.



Monday 30 November 2015

Broccoli Fry Recipe-Easy and Quick Indian Style Broccoli Sabzi-Broccoli Fry with Besan

Preparation time-20 minutes
Serving-2 to 3
Ingredients:
  • Broccoli-150 gm (washed)
  • Gram flour-2 tbsp
  • Rice flour-1 tbsp
  • Cumin seeds-1/3 tsp
  • Turmeric powder-1/3 tsp
  • Red chilli powder-1/3 tsp
  • Cumin powder-1/3 tsp
  • Coriander powder-1/3 tsp
  • Dry mango powder-1 tsp
  • Cooking oil-2 tbsp
  • Salt to taste
Method:
  • In a bowl: add gram flour, rice flour, cumin powder, coriander powered, turmeric powder, red chilli powder, dry mango powder and salt.
  • Mix it properly and keep it aside.
  • Heat a pan, add oil and let it heat properly.
  • Add cumin seeds and fry it for few seconds on medium flame.
  • Add broccoli and fry it for 2-3 minutes on low-medium flame, keep stirring.
  • Add prepared masala mixture to the fried broccoli, keep stirring.
  • Fry it for 3-4 minutes on low-medium flame (do not cover the pan).
  • Once the masala coated broccoli turned golden brown, turn off the flame.
  • Ready to serve.
                                     
                                   

Friday 27 November 2015

Baingan Masala Recipe-Spicy Masala Baingan-Brinjal Masala Curry-Eggplant Curry

Preparation time-30 minutes
Serving-4 to 6
Ingredients:
  • Small brinjal (washed)-250 gm
  • Peanuts-50 gm
  • Garlic cloves (peeled)-8 to 10
  • Green chilli-1
  • Chopped ginger-2 inch
  • Chopped Onion-1
  • Cumin seeds-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1/2 tsp
  • Coriander powder-1/3 tsp
  • Coriander powder-1/3 tsp
  • Garam masala powder-1/3 tsp
  • Cooking oil-4 tbsp
  • Salt to taste
Method:
  • Turn on the flame and heat a pan, add peanuts and roast it for 2-3 minutes on low-medium flame.
  • Take out the roasted peanuts in a blending jar and let it cool down a little.
  • Coarsely grind the roasted peanuts(do not grind it into powder) and keep it aside for further use.
  • In a blending jar: add ginger, green chilli, garlic onions and little water, blend it into smooth paste.
  • Cut all the brinjals from middle, keep the attached stem intact.
  • Heat a pan, add little oil and let it heat. Add brinjals and fry it for 2 minutes on medium flame, keep flipping.
  • Take out the fried brinjals in a plate and add little oil in the same pan.
  • Once the oil is heated, add cumin seeds and fry it for few seconds.
  • Add turmeric powder, red chilli powder, coriander powder and cumin powder.
  • Mix it and cook it for 30-40 seconds on low flame, keep stirring.
  • Add blended masala paste, fry the masala for 2-3 minutes on low-medium flame, keep stirring.
  • Add grounded peanuts and mix it with masala, add one glass of water and mix it.
  • Add salt to taste, mix it, increase the flame to high and let the curry come to boil.
  • Add fried brinjal into the curry, mix it, cover the pan and cook it for 15-18 minutes on low flame.
  • Add garam masala powder and stir it, cover the pan and cook it for another minute on low flame.
  • Turn off the flame, ready to serve.
                             

Saturday 21 November 2015

Malai Kofta Recipe-Restaurant Style Malai Kofta Step by Step-Shahi Malai Kofta

Preparation time-45 minutes
Serving-6
Ingredients:
  • Paneer(Indian Cottage cheese)-150 gm
  • Boiled potato-2
  • Green chilli-1 (optional)
  • Garlic cloves-10 to 12
  • Chopped onion-2
  • Chopped tomato-2
  • Chopped ginger-2 inch
  • Almond-6 to 7
  • Cashew-6 to 7
  • Chopped mixed dry fruits-50 gm
  • All purpose flour (maida)-2 tsp
  • Dry fenugreek leaves(kasuri methi)-1 tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Turmeric powder-1/3 tsp
  • Kashmiri red chilli powder-1/2 tsp(optional)
  • Garam masala powder-1/3 tsp
  • Fresh cream-50 gm
  • Salt to taste
  • Butter-1 tbsp
  • Cooking oil for fry
Method:
Kofta preparation:
  • Grate the paneer in a bowl and add boiled potato in it, mash the potatoes with grated paneer.
  • Add little salt, red chilli powder, garam masala powder and maida, mix it well.
  • Knead the mixture for a minute and make a dough.
  • Take a small portion of mixture and roll it into small ball, press inside with thumbs to make bowl shape.
  • Stuff little dry fruits inside the ball, seal the edges properly and roll it into ball again.
  • Dust it with little maida and keep it aside for frying, make all the balls in the same way.
  • Heat oil in a frying pan, put 3-4 balls at a time.
  • Fry it on low-medium flame till it turns golden brown, keep flipping to cook all sides.
  • Take out the fried kofta on kitchen towel and keep it aside.
Masala paste preparation:
  • Heat a pan and add butter, once the butter has melted, reduce the flame to low.
  • Add almond, cashew, ginger, garlic, green chilli and onion, fry it for 2 minutes on medium flame.
  • Add chopped tomato, fry the tomato on medium flame till it turns soft ( 2-3 minutes).
  • Turn off the flame, take it out in a blending jar and let it cool down.
  • Blend it into thick smooth paste (do not add water), take it out in a bowl and keep it aside for further use.
Curry Preparation:
  • Heat a pan, add dry fenugreek leaves and roast it for few seconds on low flame.
  • Take out the roasted fenugreek leaves in a plate and keep it aside for further use.
  • Add 2 tbsp oil in the same pan, once oil is heated, reduce the flame to low.
  • Add turmeric powder, red chilli powder, coriander powder and cumin powder, fry for a minute on low flame.
  • Add the prepared masala paste, and fry it for 2-3 minutes on low flame, keep stirring in between.
  • Add one  glass of water and  salt to taste (Remember, we had already added salt in kofta).
  • Cook it for 2-3 minutes on low-medium flame, add fresh cream, mix it and cook it for one more minute.
  • Add garam masala powder, roasted kasuri methi, mix it properly in the curry.
  • Turn off the flame and let the curry cool down a little, add fried kofta in the curry and mix it.
  • Ready to serve, you may garnish with fresh cream before serving.
                   

Sunday 15 November 2015

Bread Rasmalai Recipe-Easy Rasmalai recipe-Easy and Quick Indian Dessert

Preparation time-60 minutes
Serving-3 (6 pieces)
Ingredients:
  • Whole Milk-1 litre
  • White bread slices-6
  • Sugar-50 gms
  • Cashew nut- 10 to 12 (crushed/ powder)
  • Pistachio- 10 to 12 (chopped)
  • Almonds- 8 to 10 (chopped)
  • Saffron- 2 pinch
Method:
  • Turn on the flame and put the milk pan on it, let the milk boil.
  • Boil the milk on low flame till it reduces to half of its original quantity (i.e. 1/2 litre).
  • Add sugar, cashews, pistachios, almonds and saffron, mix it well.
  • Boil it on low flame till it reduces to 1/4 of its original quantity(i.e. 1/4 litre), keep stirring in between.
  • Turn off the flame after milk has reduced to 1/4 of its original quantity, let it cool down a little.
  • Cut the bread slices into round shape using a steel glass or any cookies cutter.
Serving: 
  • Take two bread slices at a time and dip it into the malai, leave it in malai for 40-60 seconds.
  • Take out the soaked bread slices along with the malai milk in a serving plate.
  • Garnish it with almond, pistachio and saffron, ready to serve. 
  • You may serve it immediately or serve it after keeping in fridge for 2-3 hours.  

                                

Saturday 7 November 2015

Lemon Onion Rice-Lemon Rice with Onions-Easy and Quick Rice recipe for Lunch box

Preparation time-15 minutes
Serving-4
Ingredients:
  • Cooked/boiled rice-300 gm(uncooked quantity)
  • Peanuts-50 gm
  • Lemon juice-4-5 tbsp
  • Dry red chilli-2
  • chopped green chilli-2
  • Fresh curry leaves-12 to 15
  • Finely chopped onion-3 (medium)
  • Mustard seeds- 1tsp
  • Turmeric powder-1/3 tsp
  • Cooking oil-3 tbsp
  • Salt to taste
    Method:
  • Roast the peanuts for 2 minutes on low-medium flame and keep it aside.
  • Heat a pan, add oil and and let it heat properly.
  • Add mustard seeds, dry red chilli and green chilli, fry it for few seconds.
  • Add curry leaves and chopped onion, fry it on medium flame for 2 minutes.
  • Add roasted peanuts, turmeric powder and salt to taste, mix it and cook for 1/2 minute on low flame.
  • Add lemon juice and mix it, Cook it for 1/2 minute on low flame.
  • Add boiled/cooked rice and mix it gently, cover the pan and cook it on  low flame for 1-2 minutes.
  • Turn off the flame, ready to serve.
                                       

Milk Powder Gulab jamun-Gulab Jamun without Khoya/Mawa-Easy Gulab Jamun

Preparation time-45 minutes
Serving-4
Ingredients:
  • Milk powder-1 cup(100 gm)
  • Sugar-1 cup(150 gm)
  • Boiled whole Milk-4-5 tbsp
  • All purpose flour-1 tbsp
  • Baking soda-2 pinch
  • Lemon juice-1/3 tsp
  • Green cardamom(crushed)-3 to 4
  • Ghee/Vegetable oil-100 gm
  • Water-1.5 cup (225 mil)
Method:
Sugar syrup-
  • In a bowl, add sugar and water and let it come to boil on medium flame.
  • Once the syrup starts boiling, add lemon juice and cardamom powder, stir it.
  • Reduce the flame to low and boil it for 15 minutes on low flame.
  • Turn off the flame and keep it aside.
Ball preparation:
  • In a bowl; add milk powder, maida, baking soda and mix it well.
  • Add ghee and mix the mixture properly.
  • Add 4 tbsp of milk and knead the mixture into dough.
  • Grease your palm with few drops of ghee and make small balls of the dough.
  • Balls are ready to fry.
Frying process:
  • Heat ghee in a frying pan, put the balls in it, put 3-4 balls at a time.
  • Fry it on low flame till it turns brown, keep flipping.
  • Take it out in a plate.
Final Step-
  • Turn on the flame and put the sugar syrup on it.
  • Put the fried balls in the sugar syrup one by one.
  • Boil the balls in the sugar syrup for 10-12 minutes on low flame, keep flipping the balls in between.
  • Turn off the flame, it is ready to serve.                                                                                                                
                                   

Thursday 5 November 2015

Vegetable Cheese Omelet Recipe-How to make Cheese Omelet-Vegetable and cheese Omelette recipe

Preparation time-20 minutes
Serving-2
Ingredients:
  • Egg-4
  • Cheese-50 gm
  • Chopped green chilli-1
  • Chopped onion-1/2
  • Chopped green capsicum-1/2
  • Chopped tomato-1/2
  • Pasta mix(any brand)-1/2 tsp
  • Italian mix herb/oregano/pizza mix -1/2 tsp
  • Cooking oil/butter-2 tsp
  • Salt to taste
Method:
  • Break the eggs into a bowl and whisk it.
  • Add chopped vegetables and salt to taste, mix it well.
  • Heat a frying pan, add oil and let it heat.
  • Once the oil is heated properly, reduce the flame to low.
  • Gently pour 1/2 of the egg mixture in the pan( spread it evenly).
  • Cook it on low flame for a minute, gently flip it to cook other side.
  • Grate cheese on the cooked side and sprinkle Italian herds on it.
  • Fold it from the middle and cook it for 1-1.5 minutes on low flame (keep flipping).
  • Ready to serve.
                                

Wednesday 4 November 2015

Prawn Masala Curry-How to make prawn masala-Jhinga fish curry

Preparation time-40 minutes
Serving-4
Ingredients:
  • Prawn(shelled and washed)-150 gm
  • Chopped onion-1
  • Chopped tomato-1
  • Chopped ginger-2 inch
  • Garlic cloves (peeled)-6 to 8
  • Green chilli-1 or 2
  • Bay leaves-2
  • Cumin seeds-1 tsp
  • Coriander seeds-1/2 tsp
  • Whole Black pepper-1/4 tsp
  • Turmeric powder-3/4 tsp
  • Red chilli powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Cooking oil-4 tbsp
  • Salt to taste
  • Chopped coriander leaves
Method:
Marination:
  • Add little turmeric powder and salt to the prawns.
  • Mix it and keep it aside for 20-30 minutes.
Masala paste-
  • In a grinding jar:add 1/2 tsp od cumin seeds, coriander seeds, whole black pepper, ginger, garlic,green chill and chopped onion.
  • Add little water and grind it into thick smooth paste.
Curry preparation:
  • Heat a pan, add 2 tbsp of oil and let it heat.
  • Fry the marinated prawns for a minute on medium flame.
  • Take out the fried prawns, keep it aside for further use.
  • Add 2 tbsp oil in the same/different pan and let it heat properly.
  • Add bay leaves and cumin seeds, fry it for few seconds.
  • Add turmeric powder and red chilli powder, mix it.
  • Add the prepared masala paste, fry the masala for 3-4 minutes on low-medium flame.
  • Add chopped tomato and cook it on low flame for 4-5 minutes.
  • Add 1/2 glass of water, stir it and let it come to boil.
  • Add fried prawns and salt to taste, mix it.
  • Cover the pan and cook it on medium flame for 4-5 minutes.
  • Add garam masala powder and coriander leaves, stir it.
  • Turn off the flame and ready to serve.
                                        
                                   

Monday 2 November 2015

Namak para-Homemade Crispy Namakpare

Preparation time-40 minutes
Serving:8
Ingredients:
  • All purpose flour/wheat flour-200 gm
  • Ghee/vegetable oil-50 gm
  • Carom seeds(ajwain)-1 tsp
  • Black pepper powder-1/2 tsp
  • Cooking oil for frying
  • Salt to taste
  • Water
Method:
  • Add black pepper, ajwain and salt into the flour and mix it properly.
  • Add ghee and mix it in the flour for a minute.
  • Add water and  knead the flour into dough(dough should be a little stiffer than the chapati dough).
  • Cover the dough and leave it for 15-20 minutes.
  • Take a portion of the dough and roll it into chapati shape with rolling pin.
  • Cut it into diamond shape chunks with knife and take out in a plate.
  • Heat oil in a thick bottom pan.
  • Put one namakpara into the oil to check the temperature of oil.
  • Put the small portion of namakpara into the hot oil carefully.
  • Fry it on low-medium flame till it turns golden.
  • Take it out on the kitchen towel to absorb extra oil.
  • Repeat the frying steps to fry the remaining namakparas.
  • Ready to serve.
*Storing Tip-store it in a airtight container and consume it within 2 week