These cheese biscuits are my contribution to the world of recipes and is posted for Akhila mataji’s Gaura Nitai deities.
Ingredients:
2 cups of All purpose flour
1/2 to 3/4 cup of cheddar cheese finely grated
1/4 cup of olive oil
1 tomato blanched and pureed
1 teaspoon of asafoetida
2 teaspoons of powdered black pepper
2 teaspoons of jeera/cumin seeds
1.5 teaspoons of baking powder
1.5 teaspoons of salt
about 2 tablespoons water to knead the dough.
Procedure
Make a well in the flour, and add all the ingredients and water if necessary to make it into a smooth dough. Dust the countertop or a wooden board with flour,roll out the dough into a rectangular sheet. Using a pizza cutter cut the sheet into triangular pieces. Pre-heat the oven to 375 degrees Farenheit. Lay the pieces of biscuit on a baking tray or cooking sheet and bake for about 25-30 minutes or until golden brown at the edges.
Showing posts with label Diwali Snacks. Show all posts
Showing posts with label Diwali Snacks. Show all posts
Thursday, April 8, 2010
Fafda
Ingredients:
2 cups Besan
1/4 tsp Baking Soda
1/4 tsp Ajwain
1/4 tsp Turmeric Powder
1 tbsp Oil
1/2 tsp Salt
How to make Fafda:
• Mix the besan, soda, ajwain, haldi, oil (1 tbsp) and salt together in a bowl. Add water to it and knead into soft dough.
• Take a portion of the dough and place it on a greased surface.
• With base of your palm, flatten the dough and then, cut out 2″ strips from it.
• Fry these strips over medium heat until crisp. Let them cool
2 cups Besan
1/4 tsp Baking Soda
1/4 tsp Ajwain
1/4 tsp Turmeric Powder
1 tbsp Oil
1/2 tsp Salt
How to make Fafda:
• Mix the besan, soda, ajwain, haldi, oil (1 tbsp) and salt together in a bowl. Add water to it and knead into soft dough.
• Take a portion of the dough and place it on a greased surface.
• With base of your palm, flatten the dough and then, cut out 2″ strips from it.
• Fry these strips over medium heat until crisp. Let them cool
Thursday, March 18, 2010
Chivda
Ingredients :
1 pound Thin Poha , 2 cup Churmure , 1/2 cup peanuts ,1/2 cup sliced dry coconut ,
Tadka : Oil ,1 tbspn mustard seeds , 1/2 tspn cumin (jeera) ,1/2 inch pieces of 8-10 green chillies , 12-15 curry leaves , 1/4 tspn Asafoetida , 1/2 tspn turmeric
Salt to taste, 1 tspn sugar .
Procedure :
Roast the Poha well on medium heat till it get hot evenly . You will notice that the Poha changes its shape as it gets evenly roasted . Spread it on a paper sheet to avoid moisture . Add churmure to the roasted poha. You do not need to roast the churmure because they already have the required crunch.
Heat oil in a pan . Fry peanuts till dark brown. Remove the peanut , add the sliced Coconut pieces to the oil and fry till golden brown. Drain the fried items well to remove excess oil .
For tadka : Use the same hot oil . Add mustard seeds . When they begin to splutter add cumin , green chillies , curry leaves , asafoetida , turmeric .
Spread the Tadka evenly over the Poha/ Churmure. Add salt to taste and sugar.
Mix well . Let it cool before you move it to another closed container to retain the crispness.
It can be served with finely chopped onion , lemon juice , grated coconut and sweet tamarind chutney . this adds taste and variety to the serving method.
1 pound Thin Poha , 2 cup Churmure , 1/2 cup peanuts ,1/2 cup sliced dry coconut ,
Tadka : Oil ,1 tbspn mustard seeds , 1/2 tspn cumin (jeera) ,1/2 inch pieces of 8-10 green chillies , 12-15 curry leaves , 1/4 tspn Asafoetida , 1/2 tspn turmeric
Salt to taste, 1 tspn sugar .
Procedure :
Roast the Poha well on medium heat till it get hot evenly . You will notice that the Poha changes its shape as it gets evenly roasted . Spread it on a paper sheet to avoid moisture . Add churmure to the roasted poha. You do not need to roast the churmure because they already have the required crunch.
Heat oil in a pan . Fry peanuts till dark brown. Remove the peanut , add the sliced Coconut pieces to the oil and fry till golden brown. Drain the fried items well to remove excess oil .
For tadka : Use the same hot oil . Add mustard seeds . When they begin to splutter add cumin , green chillies , curry leaves , asafoetida , turmeric .
Spread the Tadka evenly over the Poha/ Churmure. Add salt to taste and sugar.
Mix well . Let it cool before you move it to another closed container to retain the crispness.
It can be served with finely chopped onion , lemon juice , grated coconut and sweet tamarind chutney . this adds taste and variety to the serving method.
Rava Sheera
Ingredients :
½ Cup Sooji (Rava) , ¾ cup sugar ,
1cup mixture of milk and water in 1:1 proportion ,
1 tspn Cashew , 1 tspn Raisins , 2 tbspn Ghee ,
½ tspn cardomon powder , a pinch of salt .
Procedure :
Evenly roast the Sooji in a pan till it changes colour. Set it aside for some time .
Heat ghee in a nonstick pan and add chashews broken into halves . Roast them till golden brown Add the roasted sooji and keep roasting till it gets a darker shade of golden brown .
Meanwhile heat the milk + water mixture till it starts boiling. Add raisins to the mixture so that they cook and fluff-up in size.
Add the liquid mixture to the sooji and mix well till the mixture cooks up evenly . Then add the sugar and salt to the sheera . Mix well till the sugar melts . Add cardomon powder to the sheera for flavour at the end .
Variation : If you are making the sheera for "Prasad" for some religious ritual , you may use only milk to cook the Sheera . You may also add small bite size pieces of banana . It adds to the flavour of Sheera.
½ Cup Sooji (Rava) , ¾ cup sugar ,
1cup mixture of milk and water in 1:1 proportion ,
1 tspn Cashew , 1 tspn Raisins , 2 tbspn Ghee ,
½ tspn cardomon powder , a pinch of salt .
Procedure :
Evenly roast the Sooji in a pan till it changes colour. Set it aside for some time .
Heat ghee in a nonstick pan and add chashews broken into halves . Roast them till golden brown Add the roasted sooji and keep roasting till it gets a darker shade of golden brown .
Meanwhile heat the milk + water mixture till it starts boiling. Add raisins to the mixture so that they cook and fluff-up in size.
Add the liquid mixture to the sooji and mix well till the mixture cooks up evenly . Then add the sugar and salt to the sheera . Mix well till the sugar melts . Add cardomon powder to the sheera for flavour at the end .
Variation : If you are making the sheera for "Prasad" for some religious ritual , you may use only milk to cook the Sheera . You may also add small bite size pieces of banana . It adds to the flavour of Sheera.
Puran Poli
Ingredients :
For Puran : 1 cup chana Dal (split Chickpea) , 1 cup grated jaggery , 1/4th tspn nutmeg powder , pinch of salt
(chana dal and jaggery 1:1 proportion)
For Dough : 1 cup Wheat flour , salt to taste , water, 2 tbspn oil.
Procedure :
Cook the chana dal (split chickpea) in a pressure cooker. Mix the Chana Dal and Jaggery together and heat it in a nonstick pan. The jaggery melts and mixes well . Keep mixing well till it turns into a thick mixture so that you can form a ball after it cools down. (Remember that the mixture becomes more dry after cooling down. So do not make it too dry) . Add a pinch of salt and nutmeg powder . Mix well .
You may blend the mixture in a food processor to break the Dal. You may also use the traditional Puran Yantra if you have one.
If you do not have either of those , blend the Dal before you mix with jaggery in a mixer and then cook with jaggery.
Make the wheat flour dough . Make sure you add 2 tbspn oil and mix the dough well. This dough is more loose as compared to the normal roti dough.
Make a small cup of the dough and fill in Puran to form a stuffed ball. Roll out the ball and make the Roti on Medium heat. Puran Poli is ready to serve.
Tastes best with Ghee or Coconut Milk.
For Puran : 1 cup chana Dal (split Chickpea) , 1 cup grated jaggery , 1/4th tspn nutmeg powder , pinch of salt
(chana dal and jaggery 1:1 proportion)
For Dough : 1 cup Wheat flour , salt to taste , water, 2 tbspn oil.
Procedure :
Cook the chana dal (split chickpea) in a pressure cooker. Mix the Chana Dal and Jaggery together and heat it in a nonstick pan. The jaggery melts and mixes well . Keep mixing well till it turns into a thick mixture so that you can form a ball after it cools down. (Remember that the mixture becomes more dry after cooling down. So do not make it too dry) . Add a pinch of salt and nutmeg powder . Mix well .
You may blend the mixture in a food processor to break the Dal. You may also use the traditional Puran Yantra if you have one.
If you do not have either of those , blend the Dal before you mix with jaggery in a mixer and then cook with jaggery.
Make the wheat flour dough . Make sure you add 2 tbspn oil and mix the dough well. This dough is more loose as compared to the normal roti dough.
Make a small cup of the dough and fill in Puran to form a stuffed ball. Roll out the ball and make the Roti on Medium heat. Puran Poli is ready to serve.
Tastes best with Ghee or Coconut Milk.
Besan Ladoo
Ingredients :
1 cup besan (chickpea flour) , 3/4 cup Ghee ( Clarified butter)
2 tbspn milk , 1.25 cup powdered sugar , 1/2 tspn cardamon powder.
Procedure :
Heat ghee in a nonstick and add the besan to it. Stir well for about 15 minutes on medium heat. Keep an eye on the pan all the while so that it doesn't stick to the bottom of the pan. After 15 minutes it changes color . Then add 2 tbspn milk. Quickly stir the mixture as it has lost all the moisture and adding milk/cream adds moisture. It fluffs up and if not stirred continuously , it might get charred.
Turn down the heat and keep stirring for another 5 minutes. Your nose knows that its done. Turn off the heat now and let get to room temperature. Add the powdered sugar and cardamon powder. Mix well with hands and make laddus. You may add raisins at this stage if you like.
1 cup besan (chickpea flour) , 3/4 cup Ghee ( Clarified butter)
2 tbspn milk , 1.25 cup powdered sugar , 1/2 tspn cardamon powder.
Procedure :
Heat ghee in a nonstick and add the besan to it. Stir well for about 15 minutes on medium heat. Keep an eye on the pan all the while so that it doesn't stick to the bottom of the pan. After 15 minutes it changes color . Then add 2 tbspn milk. Quickly stir the mixture as it has lost all the moisture and adding milk/cream adds moisture. It fluffs up and if not stirred continuously , it might get charred.
Turn down the heat and keep stirring for another 5 minutes. Your nose knows that its done. Turn off the heat now and let get to room temperature. Add the powdered sugar and cardamon powder. Mix well with hands and make laddus. You may add raisins at this stage if you like.
Chakali
Ingredients :
1 cup rice flour , 1 cup wheat flour (Atta) , 1 cup bajri flour ,
Salt to taste , 1/4th tspn ajwain , 1 tbspn white sesame seeds (til) ,
4 tbpn butter , 1/2 tspn red chilly powder , 2 pinch asafoetida ,
1/4th tspn turmeric , 1/2 cup hot water , Oil to deep fry.
Procedure :
Roast the measured rice , wheat and bajri flour on medium high heat for 15-20 minutes. This removes the raw taste and finishes the missed step of roasting the grains before grinding. Let it get to the room temperature. Melt the butter and add it to the flour mixture. This helps to make them crisp. Add salt , red chilly powder , turmeric , asafoetida , ajwain , sesame seeds. Mix well. Add hot water just enough for the batter to get together. Do not add too much water to the flour.
Fill the material to the chakali making machine and make the chakalis in the traditional swirl pattern on a plastic sheet. Carefully lift the chakali and deep fry them till they turn brown in color. Place them on the cooling rack so that excess oil drips down. Let cool chakali is ready to eat. Store them in an airtight container only after they get to the room temperature.
1 cup rice flour , 1 cup wheat flour (Atta) , 1 cup bajri flour ,
Salt to taste , 1/4th tspn ajwain , 1 tbspn white sesame seeds (til) ,
4 tbpn butter , 1/2 tspn red chilly powder , 2 pinch asafoetida ,
1/4th tspn turmeric , 1/2 cup hot water , Oil to deep fry.
Procedure :
Roast the measured rice , wheat and bajri flour on medium high heat for 15-20 minutes. This removes the raw taste and finishes the missed step of roasting the grains before grinding. Let it get to the room temperature. Melt the butter and add it to the flour mixture. This helps to make them crisp. Add salt , red chilly powder , turmeric , asafoetida , ajwain , sesame seeds. Mix well. Add hot water just enough for the batter to get together. Do not add too much water to the flour.
Fill the material to the chakali making machine and make the chakalis in the traditional swirl pattern on a plastic sheet. Carefully lift the chakali and deep fry them till they turn brown in color. Place them on the cooling rack so that excess oil drips down. Let cool chakali is ready to eat. Store them in an airtight container only after they get to the room temperature.
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