Monday, 20 October 2014

Diwali Faral - Cornflakes Chiwada

Making Chiwada cannot get easier and quicker than this one..and it came very handy when I was struggling to find time out to prepare my Diwali snacks!! 



Ingredients:
Cornflakes 2 cups (not the cereal ones, but the raw cornflakes)
Oil for deep frying
Handful Groundnut (peanuts) and Daaliya (Roasted gram daal)
Few curry leaves

For Chiwada Masala

2 tbsp red chilli powder
1 tbsp turmeric powder
3-4 tbsp of sugar (This Chiwada tasts best on sweeter side so I used more sugar, you can adjust as per taste)
Salt to taste
few crystals of citric acid (limbu phool)

Grind all ingredients to fine powder and keep aside

Preparation:
1. Heat oil in deep kadhai and fry corn flakes in small batches. It pop very soon and turn brown, so make sure the oil is just hot to fry and not burn. Also you have to be very quick taking the corn flakes out of oil.
2. Drain oil and spread the fried corn flakes on tissue paper. Repeat for all corn flakes
3. In same oil, fry Groundnut and Daaliya, drain oil and mix them with the fried corn flakes
4. Fry curry leaves till all moisture is removed and they become crispy and add it to corn flakes
5. When the corn flakes mix is still hot, sprinkle masala prepared above and mix gently so that the masala spreads all over

You quick and easy chiwada is ready to go in Diwali faral plates!!

Kitchen Gyan: You can also add roasted nuts like cashews, almonds, strips of dry coconut and also resins to make it more tastier!!

Sunday, 19 October 2014

Diwali Faral - Shankarpale

Finally I started with my Diwali preparations after a hectic week at work and home..The very first faral item I bring for you is Shankarpale..a crunchy sweet and salty snack!!
Try out a sure recipe which will never go wrong

Ingredients:
1 cup milk and 1 cup water (I used normal tea cup for this measurement)
1/3 cup sugar (can take more or less as per taste)
2 - 2 1/2 cup maida
1 small spoon salt
Oil for deep frying 

Preparation:
1. Add 1 cup milk to 1 cup water and lukewarm it (make sure its just warm and not boiling)
2. Add sugar to milk and water mix and dissolve it
3. In a vessel mix salt and maida. Heat 3 tbsp oil in small pan and when it is very hot, add it to maida and mix well with help of your finger tips
4. Now slowly start adding the lukewarm milk, water and sugar mix to maida, kneading stiff dough. (Add only as much liquid to make stiff dough)


5. Cover and keep the dough aside for around 30 mins
6. After dough is set, divide it into 4 equal portions and start rolling it with help of rolling pin. Once a full circle, apply little oil and fold in half circle, again apply oil and fold into a quarter. (Similar to triangle paratha)
7. Continue to roll the folded dough portion into circle again (no need to make perfect circle, make circle as much possible)
8. Now cut the shankarpale in square or diamond shapes. 

I have cutter like below, but you can cut using a knife also

9. Heat oil in pan, as add a batch of shankarpale and fry on very low flame till golden brown. make sure to fry on very low flame  to make crisp shankarpale otherwise it will turn soft.


Frying takes real long time but the end result is yumm!

Saturday, 11 October 2014

Whole Moong Dosa (Chilla) - A healthy and filling breakfast

Whole moong chilla is very popular in my home. At my mother's place we call it "Edami". I am unclear of the origin of this this name though.
Moong chilla is sure a healthy option for breakfast and its filling too!!
So lets get along and prepare the chilla


Ingredients:
- 1 Cup whole Moong, soaked overnight in lukewarm water
- 1 green chilli
- 1 inch piece of ginger
- handful of fresh coriander
- few curry leaves
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chilli powder (optional)
- 2 tbsp besan(gram flour)
- salt to taste 
- few tbsp oil


Preparation:
1. Drain the soaked whole moong and remove all excess water
2. In mixer jar add all ingredients except Oil and basen (Add cumin seeds, curry leaves raw only without frying)
3. Grind the mix to a fine paste. Add little water to adjust consistency to that of like dosa batter
4. Add besan to and mix well (Do not use mixer at this stage). Adding besan gives stickiness to chilla batter so that chilla does not break.
The batter will look like this


5. Heat a non-stick or dosa tava, spread a little oil and spread the chilla mix evenly to make round shape, moving from inside to outside motion
6. Drizzle little oil on sides, cover and cook for few mins till chilla becomes golden brown on one side
7. Now turn the chilla, drizzle some more oil and cook for another few mins, this time without covering it
8. Repeat the same to make more chilla of desired sizes



Serve hot with tomato ketchup or any chutney of your choice!
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