Sunday, 7 January 2018

HEALTHY RECIPE : SPICY KHICHIYA ( RICE FLOUR ) PAPAD)

HEALTHY RECIPE : SPICY KHICHIYA  ( RICE FLOUR ) PAPAD














2 CUP RICE FLOUR..400 GRAM

1/2 CUP MAIDA..50 GRAM

4 TO 5 CUP WATER....ABOUT 900 ML.
*
1 1/2 TBSP. SALT 

1 TBSP. OIL

1/2 TBSP. PAPAD KHARO (JUST LIKE SODA BI CARB)

1/8 TSP. SODA BI CARB

1/2 TSP. LEMON JUICE 
*
5 -6  STRAINS GREEN GARLIC - GRATED

2 BIG CHILLI - GRATED

1 TBSP. CUMIN SEEDS








1 TBSP. AJWAIN 
*
TAKE A BIG PAN. POUR THE WATER IN IT AND HEAT.
ADD SALT, PAPAD KHARO, SODA BI CARB.
BOIL FOR 10 MINUTES. 












THEN ADD CUMIN SEEDS, AJWAIN SEEDS, GRATED CHILLY AND GRATED GREEN GARLIC.












BOIL FOR 2-3 MINUTES OR TILL COLOUR CHANGE.











NOW ADD 1 TBSP.OF OIL. MIX WELL.
SLOW THE FLAME. 
FIRST MIX THE MAIDA AND RICE FLOUR.












THEN ADD THE MIX FLOUR IN BOILED WATER SLOWLY.























MIX WITH SPOON.
THEN REMOVE FROM FLAME.













TAKE A ROLLING PIN AND STIRRING IN ROUND MOVEMENT TO MIX WELL FOR DOUGH FOAM.











TAKE A BIG PLATE AND GREASE WITH SOME OIL. 












NOW TRANSFER IN THIS BIG PLATE AND KNEAD THE DOUGH.









MAKE 3-4 PARTS FROM DOUGH.
HEAT THE STEAMER AND PUT ALL THE FINE KNEADED PART OF DOUGH INTO THE STEAMER.
STEAM FOR 10 MINUTES, IT LOOKS FLUFFY AFTER STEAMING. 













REMOVE ALL THE PART OF DOUGH IN TO A GREASED PLATE AND KNEAD WELL.













TAKE A POLYTHENE BAG TO AVOID TO BURN HANDS,.... GREASE WITH OIL. PUT ONE PART OF DOUGH IN IT TO FINE KNEAD. REMOVE IN PLATE.
REPEAT WITH OTHER PARTS.
*
MAKE A SMALL PRESSED BALLS.
*
( 1) ROLL THE PAPAD OVER ROLLING GREASED BOARD WITH GREASED ROLLING PIN.
OR
(2) ROLLING WITH PURI PRESSING MACHINE.












TAKE A 2 POLYTHENE PEACES, GREASE WITH OIL AND PUT THE BOTH OF IN 












SIDES OF PURI PRESSING MACHINE. 












PUT ONE BALL, PRESS WITH HANDLE AND MAKE PAPAD. 













LET THE DRY PAPAD OVER POLYTHENE CLOTH IN SUNLIGHT FOR 5-6 HOURS OR TILL DRY OVER ALL.
























THEN STORE IN AIR TIGHT CONTAINER.
FRY IN HOT OIL TILL CRUNCHY.
SPICY KHICHIYA PAPAD USE WITH TEA, WITH LUNCH....DINNER..ETC..
YOU CAN EAT KHICHI WITH OIL,....WITH SPRINKLE OVER RED CHILLY POWDER, HING AND ACHAR MASALA.
FRIED PAPAD ALSO 
 YOU CAN STORE FRIED PAPAD IN AIR TIGHT CONTAINER FOR 2-3 DAYS.


























Thursday, 7 September 2017

HEALTHY RECIPE : SUJI ( RAVA )STUFF LADOO

HEALTHY RECIPE : SUJI ( RAVA )STUFF LADOO
















1 CUP SEMOLINA - SUJI
















2 TBSP. GHEE
















1 3/4 CUP MILK + 2 TBSP. MILK FOR DILUTE SAFFRON.







































3/4 CUP SUGAR - AS PER TASTE

15-20 STRANDS SAFFRON

3 TBSP. ALMONDS CHOPPED ( ROASTED )

















2 TBSP. PISTACHIOS - CHOPPED (ROASTED )

20 - 25  RAISINS

1 TSP. CARDAMOM POWDER

1 1/2 TBSP. SUGAR POWDER

* LADOO MOULD 

*















HEAT A GHEE IN A PAN. ROAST THE SUJI  LIGHT PINK.
THEN ADD HOT MILK, MIX WELL. 





























THEN ADD SAFFRON DILUTED MILK, AND STIRRING CONTINUOUSLY OVER MEDIUM FLAME TILL MIX WELL,
ADD 1/2 TSP. CARDAMOM POWDER AND SUGAR.
MIX WELL TILL SUGAR DILUTE IN IT AND DOUGH LEAVE THE BOTTOM.
KEEP ASIDE, COLL TILL TO COME ROOM TEMPERATURE.
NOW DOUGH IS READY TO FILL IN TO THE MOULD.
 * 
STUFFING :



IN A BOWL PUT A CHOPPED ALMONDS, CHOPPED PISTACHIOS, CARDAMOM 






























POWDER, SUGAR POWDER AND 2 -3 TBSP. OF SOJI DOUGH WHICH WE MAKE FIRST.
MIX WELL STUFFING IS READY.





















NOW TAKE A LADOO MOULD AND GREASE WITH GHEE.
FILL THE SOME DOUGH INTO THE MOULD. 















MAKE A SPACE IN CENTRE PRESSING BY FINGER OR SPOON.





























FILL THE STUFFING IN CENTRE SPACE.







































COVER THE OUT SIDE WITH DOUGH AND PRESS SLIGHTLY.OPEN THE MOULD AND CAREFULLY UNMOULD THE LADOO.
* STORE IN AIR TIGHT CONTAINER FOR A WEEK.















SERVE THE SUJI LADOO FOR GANESHJI PRASAD, OR AS A SWEET FOR GUEST.




















Monday, 4 September 2017

HEALTHY RECIPE : CRUNCHY SWEET BUNDI

HEALTHY RECIPE : CRUNCHY SWEET BUNDI 
















1 CUP BESAN 

 3/4 CUP WATER 

1/2 PINCH SODA BI CARB

1 TSP. GHEE

1 CUP  SUGAR

1 CUP WATER

GHEE FOR FRYING + 1 TBSP GHEE

1 TSP. CARDAMOM POWDER

2 TBSP. CASHEWS - CHOPPED

20-25 RAISINS

3 DROPS ORANGE LIQUID COLOUR 

*
 IN A MIXING BOWL TAKE A BESAN, ADD 1/2 PINCH OF SODA BI CARB AND GHEE.
MIX WELL.
















ADD WATER AND MIX WELL WITH BEATER.
KEEP ASIDE FOR 10 MINUTES.
AFTER 10 MINUTES HEAT A OIL OR GHEE TO  FRY BUNDI.
















POUR THE LIQUID BATTER OVER JARA.
DROP THE BUNDI IN HOT OIL OR GHEE, USING WITH HOLED SPOON( JARA).
















COOK TILL CRUNCHY AND SLIGHT COLOUR CHANGE.
















REMOVE IN A PLATE.
ADD CHOPPED CASHEWS AND RAISINS.
MIX WELL. 















*
TAKE A PAN ADD SUGAR N WATER MIX AND HEAT OVER MEDIUM FLAME.















MAKE A 1 1/2 STRING THICK SYRUP.
REMOVE FROM FLAME.
















ADD COLOUR N CARDAMOM POWDER. MIX WELL.

















THEN ADD ALL THE FRIED BUNDI AT THE TIME IN HOT SUGAR SYRUP.
















ADD 1 TBSP. OF GHEE.
MIX WELL QUICKLY. 
GARNISH WITH CHOPPED CASHEWS N CHOPPED PISTACHIOS. 
SERVE IN A BOWL AS GANESHJI  PRASAD  OR AS SWEET.