recipe of chakri

prep time: 5 mints
cook time: 45 mints

Crunchy Chakari

Chakri is also known as murukku. chakri is like one type of snack version.Its having very crunchy and crispy flavor. This traditional gujarati and marahti type chakri made in festival. you can also serve with farsi puri.

Oh yes, you can also store it in an airtight container for few days.

Ingredients:

1.     2 cups Maida (rice / wheat flour)

2.     Salt (taste wise)

3.     1 teaspoon Sesame Seeds

4.     1/2 tablespoon Oil + for deep frying

5.     Water 

Recipe:

1. Sieve 2 cups maida/rice/wheat flour, tie it in a cotton cloth and place tied maida in a small steel container.
2. Close the container with lid. Place steel container in a pressure cooker and pour water until it reaches half the height of the container. Close the lid of cooker and steam it for about 15 to 17 minutes (do not worry about number of whistles).
3. Turn off flame and let it stand for 5-7 minutes. Remove the lid of cooker and open the container. If flour is warm then it is best for making crispy chakri. .
4. Place this flour in big bowl and rubbing smoothly with hand.
5. Add red chilli powder, salt, turmeric powder, and sesame seeds in it.
6. Heat 5 tbsp oil and add the sizzling hot oil to the maida/rice/wheat flour and Mix lightly.
7. Add water as needed in small incremental quantities (2 tablespoons at a time) and prepare a smooth and soft dough (like chapati dough).
8. Take star shaped mold and fit it in the chakli maker container and Fill it with prepared dough.
9. Close the container tightly with its lid. Form spirals on a thick plastic sheet by twisting its handle with one hand while moving it in spiral motion using another hand.
10. Add spirals in medium hot oil and reduce the flame to low, deep fry until they turn light golden brown.
11. Drain and transfer to plate. Allow it to cool to room temperature and serve or store it in airtight container and consume within 15-20 days.

Note: you can also add chili-ginger pest in it for spicy flavor.

Read More

recipe of farsi puri

Prep time : 10 - 15 minutes

Cook time : 35 minutes

farsi puri

Farsi puri is snack puris or we can also call it as chat puri or crispy puri. “Farsi” word comes from kathiyavad (Gujarat) its mean crispy. Generally, it prepared during the festivals. This puri serve with tea, coffee, cold drink, dahi, salad, banana raita, shakes or any other dish specially for its crispy and crunchy flavor along with roasted cumin seeds, ajmo and roasted black papers.

Oh yes …. You can also store it in air tight container for a long time like a month.

Ingredients:

1.     250 gms Maida (Plain White Flour)

2.     1 tablespoon roasted Black Peppercorns

3.     1 teaspoon roasted Cumin Seeds

4.     1 teaspoon roasted ajmo

5.     2 tablespoons Oil or Ghee (Butter)

6.     Oil for deep frying

7.     Salt

8.     Water

Recipe:

1.    Mix maida (plain white flour), cumin seeds, 3 tablespoons cooking oil and salt in a deep wide bowl.

2.  Add water as required and prepare hard dough. It should be harder than paratha dough.

3.   Cover it using plain cloth and keep aside for 10-15 minutes. Now, cut it into small portions using knife and give each portion a round shape of pattie.

4.    Take each portion of dough and roll it out on roti maker board. Now, hole rolled puri with knife or fork. 4-5 holes in entire puri at different places are sufficient. (So, it doesn’t puff up while frying it.)

5.   Heat oil in a frying pan or kadai. Deep-Fry holed puris on medium heat until they become light brown on both sides.

6.   Drain and transfer to plate having kitchen paper spread on it. Crispy and crunchy farsi puris are ready, store them in airtight container and enjoy for long days.

Note:

1.     When you transfer farsi puri from the frying pan at that time just sprinkle chat masala and red chili powder on it for more delicious taste.

2.     You can also make it in a square or triangle shape.

Read More

recipe of banana raita

Prep time: 20 mints
Cook time: 5 mints

Banana Raita with anaar

Banana raita is  really very healthy dish especially in summer season. You can serve it as a desert or with vegetable biryani, potato chips, etc.

Ingredients:

1.     2 banana (cut round piece),

2.     2 cup dahi (curd),

3.     1 tsp sugar,

4.     Salt taste wise,

5.     1 tsp roasted Cumin seed,

6.     Coriander leaves.

Recipe:

1.     Take a bowl, Beat dahi till smooth and thick.

2.     Add sugar, salt and banana mix it properly.

3.     Garnish with roasted cumin seeds and coriander leaves.

Note: you can also serve with anaar dana, phudina (mint) leaves, red chili powder.

Read More

recipe of aloo raita

Prep time: 15 mints
Cook time: 5 mints 

aloo raita with chili flavor

Aloo raita is very delicious with chili flavor and coriander flavor. You can serve this raita with roti, naan, paratha, biryani, farsi puri etc.

Ingredients:
1.     2 cup crushed dahi (curd)
2.     3 (small size) potato boiled (remove skin and chopped)
3.     2 green chilies finally chopped
4.     1 tsp roasted cumin seeds powder
5.     ¼ tsp red chili powder
6.     2 tsp Coriander leaves
7.     Salt taste wise

Recipe:

1.     Take a bowl, Beat dahi till smooth and thick.
2.     Add salt, green chilies, red chili powder and coriander powder.
3.     Add potato cubes and slightly mix it. (Note: Potato cubes don’t break up)
4.     Now, garnish this with coriander leaves, roasted cumin seeds, red chili powder and green chili.

Note: you can also use mints (phudina) leaves for garnish aloo raita or also sprinkle chat masala for yummy flavor.

Read More

recipe for mango chutney

Prep time: 10 – 15 mints
Cook time: 5 mints

Mango chutney is very yummy flavor dish. It serves with onion that’s why its test becomes delicious. You can also serve this chutney with roti, vegetables, rice, papad, biryani, farsi puri etc.

Ingredients:

1.     4 kacha mangos finally chopped,

2.     3 (medium size) onions finally chopped,

3.     1 tbps chili powder,

4.     1 tbps coriander powder,

5.     1 tbps sugar,

6.     Salt test wise.

Recipe:

1.     Take a bowl, add chopped kacha mangos and onions and mix properly.

2.     Then, add sugar, salt, chili powder, coriander powder and mix all ingredients properly.

3.     Set this chutney in a bowl for few mints.

Note: you can also add 1 green chili (finally chopped) for very hot and spicy flavor or you can also sprinkle black paper or chat masala.

Read More

recipe of rice papad



Prep Time: 10 - 15 mints
Cook Time: 20 - 25 mints

Rice papad khichu

Ingredients:

1.     1Kg. Rice flour,

2.     50gm green chillies,

3.     25gm cumin seeds,

4.     2-tbsp soda-bi-carb,

5.     Salt to taste.

6.     Oil

Method to prepare Khichu:

1.  Finely crush green chillies, cumin seeds in mixer.

2.  Take double water as compare to rice flour.

3.  Heat the water in thick bottom vassal and add crush material in it.

4.  Then, add soda-bi-carb, salt in it.

5. When water bubbling then add flour slowly over the water. Do not mix the water and flour.

6.  Spread flour over the water with spoon and cover the vassal with dish.

7.  After 30 minutes water absorbed and covers the flour.

8. Then take wooden spoon and stirring continuously in one dimension.

9.  Mix well up to all water and flour showing like a dough.

10. Kichu is ready to eat.

Note: You can eat with oil, and green chilli paste.

Method for making Papad:

1. Take small portion of khichu in plate and mix it properly for making dough.  

2. After that heat water in vassal and steam this dough for 5-minutes.

3. Take a two plastic bags and cut in to round shape. Put in papad machine.

4. In between of both plastic bag put small boll of dough.

5. Cover the machine and press it with its handle.

6. Open the machine and boll is spared into round shape.

7. Take this papad with plastic bag and leave this papad over the cloth.

8. Leave in the sun until they become totally dry, store for long time.

9. Heat oil in a vassal for fry dry papad.

Read More

recipes of chinese idli

Prep Time: 10 mins

Cook Time: 10 mins

Total time: 20 mins

Chinese idli

I really love Chinese food because of its crunchy taste. Chines food make quickly with regular ingredient. Traditional south Indian idli with a twist of Chinese taste. Serve as a snack or starter in a kitty party. Its taste is very delicious with soya sauce and tomato sauce! Veg Manchurian is also chines food and also you can serve as a starter in a party. Here I already post veg manchurian recipe with its gravy.

Ingredients:
1. 5 idlies
2. 1/2 capsicum slice
3. 1/2 carrot slice
4. 1 onion slice
5. 1 tomato slice
6. 1/4 cabbage slice
7. 3 beans
8. ½ tea spoon Black paper powder
9. 1 tbps Tomato sauce
10. 1 tbps Soya sauce
11. ½ tea spoon Garam masala powder
12. 1 tea spoon Corriander powder
13. Salt (test wise)

14. 2 tsps oil

Recipe:

1. Cut the vegetables in long thin slices.

2. Heat a non - stick pan and add 1 tbps of oil.

3. Add onion first and saute for few mints in low flame.

4. Increase the flame and keep in high flame and add capsicum and saute continuously for few mints.

5. Add carrot, cabbage and beans and saute continuously for few mints. 

6. Now add tomato sauce, soya sauce, garam masala, corriander powder and salt.

7. Mix well and saute for few mins.

8. Now, Cut the idlies into medium size of pieces and add into the kadai and saute for few mints.

9. Now, Transfer this mixture to a plate and serve with chips or salad.

Tip: You can use cheese, tomato ketchup and chopped green spring onions for garnish your Chinese idli.

Read More

recipes of veg biryani

Prep time : 15-20 minutes
Cook time : 20-30 minutes

Vegetable Biryani

A very simple and easy Biryani recipe without much spices .This goes well with raitha, dahi, salad, papads and chips. If you have all the vegetables cut and kept ready, then it hardly takes 10 minutes to prepare this. Even bachelors can prepare this. Here is a simple and yummy biryani recipe that can be prepared at home in no time. A healthy and delicious biryani with vegetables and rice.

Ingredients:

1.     1 cup rice

2.     a little milk

3.     2 pinches of saffron (kesar) strands

4.     2 onion sliced

5.     2 tbsp broken kaju

6.     2 tbsp raisins (kismis)

7.     3 tomatoes finely chopped

8.     2 capsicums sliced

9.     1 1/2 cups mixed boiled vegetables (cauliflower, carrots,   potatoes, green peas)

10.   1 tbsp chopped coriander (dhania)

11.   4 tbsp ghee

12.   Salt to taste

Ingredients for paste:

1.     4 green chillies

2.     6 cloves of garlic (lehsun)

3.     25 mm. piece ginger (adrak)

4.     1 onion for paste

5.     1/2 tsp turmeric powder (haldi)

6.     1/2 tsp chilli powder 

7.     3 cardamoms (ilaichi)

8.     3 cloves (laung / lavang)

9.     2 sticks cinnamon (dalchini)

10.   6 mint leaves (phudina)

Recipe :

1.   Boil rice in four cups of boiling water with salted , 3 cardamoms (elaichi), 3 cloves (laung / lavang), 2 stick of cinnamon (dalchini), until each grain of the cooked rice should be separate. Drain excess water and set aside.

2.   Warm the saffron in a small vessel, add a little water and rub. Add the saffron liquid to the cooked rice and mix properly.

3.   Heat the ghee and fry add kaju and raisins (kismis) for a few seconds then remove it. In the same ghee, also fry slice onion for few seconds. Remove and keep aside for garnish biryani.

4.    In the same ghee, add the chillies – garlic – ginger - onion paste and fry for 1 to 2 mints.

5.   Then, add onions slice and saute for few seconds.

6.   Then, add the tomatoes and capsicum and fry again for 3 to 4 mints. If you like, sprinkle a little water then do it.

7.   Add the boiled vegetables and also add chilli powder, turmeric powder.

8.   At last, Add boiled rice with coriander leaves and mint leaves (phudina).

9.   Once done, mix it gently, garnish with fried onions and serve hot with raitha or papads.

Read More