Friday, 24 July 2015

Chatpata Chapati Chips - Leftover chapati crisps

Well this is the simplest recipe I would say..but then there is no compromise on taste..
Quick and Chatpata Chapati Chips are ready in few mins and takes no time to finish..
I am sure you will love to munch on these

2-3 leftover chapati. Fresh also can be used, but make sure they cooled to room temperature .
Oil for frying
Salt, red chilli powder, chat masala to tastes

- Cut each chapati in 8 equal parts
- Heat oil and deep fry till golden brown
- Drain on absorbent paper
- Sprinkle salt, red chilli powder, chat masala & mix well
Chatpata chapati chips are ready 

Saturday, 18 July 2015

Lal bhoplyache Gharge- Red pumpkin sweet poori - Lunch box series Post #3

Yet another healthy recipe for your kids lunch box. Lal bhopla or pumpkin poories are nutritious, yummy and what more they can easily be stored for couple of days outside fridge.
So try out this and don't forget to share in comments if your LOs liked it.

Ingredients :
- 1 cup red pumpkin cubes
- 1/2 cup jaggery
- 1/4 tbsp cardamom powder
- pinch of salt
- 2 cup whole wheat flour
- 2 tbsp fine rava
- Oil for frying

- Pressure cook pumpkin cubes for 2 whistles. Add very little water to cubes for cooking.
- Once ready, cool to room temperature.
- Smash the pumpkin cubes to make smooth paste.
- Add jaggery, cardamom powder, salt and mix well till jaggery dissolves.
- Now start adding wheat flour slowly and mix well. Add rava to this mix.
- Continue to add wheat flour only as much can be kneaded on pumpkin puree without any extra water.
- Knead a fine dough and divide into equal parts
- Roll into small poories. Keep slightly thicker than regular poori.
- Deep fry  poories in hot oil till golden brown. Pack in the lunch box with jam or just as bite size pieces.
Can be stored for 2-3 days also.
These are the bite size ones, cut with cookie cutters and then  deep fry!

Thursday, 2 July 2015

Multi grain Idli - #Lunch box series post 2

Before I start this one, the credits for this wonderful recipe goes to one of good friends. 
This sure has become one of most favorite lunch box for my kiddo. Try and let me know if your kids enjoy it!!

1. 2 cup Idli Rice
2. 1/2 Cup Udad dal
3. 2 tbsp Methi dana
4. 1/4 Cup Moong Dal
5. 3 tbsp Ragi
6. 1/4 Cup Cooked Rice (Or take 1/4 poha soaked in water)
7. Salt - To Taste

1. Soak the above ingredients together (1 to 5) for a minimum of 6 hours and then grind it along with the cooked rice.
2. Make sure that the batter is smooth.
3. Add salt and then mix the batter for at least 5 minutes.
4. Leave it to ferment overnight
5. Use the batter the next day for idli. In Idli steamer, steam idlis for 10-12 mins
6. Serve with tomato chutney or coconut chutney or sambhar.

(In picture its tomato chutney, recipe coming soon)
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