FUN COOKING: September 2015

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Besan chakri/chakli is delicious and crunchy snack. Though it is not too much crunchyhard just like rice flour chakris but still crunchy. I have eaten rice flour chaklis in some get togethers, but always found very difficult to eat it. So I thought of making besan chaklis . I tried it and it came out very well. Here is the whole process how I prepared it:

Ingredients
3 cups of besan/gram flour/chickpea flour
1/2 cup (2 tbsp less) of rice flour
salt to taste
1 tsp of red chili powder
1/2 tsp of turmeric powder
1 tsp of mint leaves powder
1/4 tsp of black pepper
pinch of heeng/asafetida
1/4 tsp of baking soda
1/4 cup of sesame seeds
tbsp of dry coconut powder
3 tbsp of oil
1&3/4 cup(quarter to two) of water
oil for frying
Method
1. Dry roast besan for 3 to 4 minutes or until its color little darkens. Remove from heat.
2. Sieve the roasted besan.
3. Take the roasted besan, rice flour, salt, turmeric, red chili powder, pepper powder, mint powder, heeng, baking soda, sesame seeds, and coconut powder and mix thoroughly.
4. Now add 3 tbsp of oil to the mixture and rub between the palms till like coarse bread crumbs.

5. Add water and make a soft dough. Divide into 4 to 5 rolls. Though the dough in above photo seems hard but it is very soft . If it is too hard, it can not be pressed through the savai machine.
6. Grease the sevai machine and put one portion of dough and close the lid.
7. Line a tray with aluminum foil/ butter paper. Some use the newspaper but it is not advisable.
8. Now prepare all the chaklis with sevai machine .
9. Heat the oil and fry all the chaklis on medium heat. Put the fingers on the back of foil or butter paper and transfer on other hand fingers carefully and drop in the medium hot oil. As we put it in the oil, bubbles can be seen in the oil but when it is done all bubbles disappear.
10. Take out the chakris/chaklis from the oil.
11. Delicious chaklis are ready to serve. When it gets cool, store it in an airtight container.
Tips
1. Roasting of besan is must.
2. Here I have used mint leaves powder. Dry coriander leaves powder/dry sweet basil/fenugreek leaves powder/curry patta powder, any one can be added too.
3. To check the oil, put little piece of dough into it, if it comes above slowly, it means it is ready to fry chakris.
Enjoy Healthy Cooking!!!
See these posts too:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Corn Stuffed MIrch Pakora
Leftover Rice Tikki
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Reproduction of the contents of this blog, without permission, in whole or in part, is prohibited.

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Khoya/mawa are used for making sweets. It is easily available in markets in India. Often we read the news about adulterated khoya in festival days. Making at home with milk is very easy but little time consuming. Today I am writing how to prepare khoya in white color at home. Here is the whole process:

Method:
1. Take two liters of full fat milk in a thick bottom pan/karahi. Keep it on full flame.
2. Stir it occasionally before boiling.
3. When it starts boiling stir continuously with flat and wide spatula/turner/kauncha etc.

4. While stirring, scrape malai from its sides as well as from the bottom of the pan too.    It needs constant stirring.
5. After half an hour it will reduce to an half . At this time we need to little lower the flame. if we do not lower it will start burning from the sides. Flame should not be higher than the height of milk in the karahi.
6. Further as the milk reduces, again we need to adjust the heat. The rough idea behind it is sides of the milk in karahi/pan should not be burnt. Otherwise the taste of the khoya will be of burnt smell.
7. After 1 hour, it will be thick enough. See in the given photo. Now it is ready.
8. Khoya should be of white color, if we make it on very medium or low flame it will be of red color.
9. Make khoya of maximum 2 liters or less in one batch. If you need to make of more than two liters, then make in another batch, otherwise you will get the khoya of red color.
Enjoy Healthy Cooking!!!
See more recipes:
How to Make Cumin Powder
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
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Tindora (Ivy gourd) is also known as kundru, tendli etc. Whenever we feel like eating stuffed tinda or parwal, I make stuffed tindora, as in thailand these vegetable are not available. Taste-wise is not too much difference as all are from gourd family. Tindora is available here in Thai market, but in a very big size. It takes long time to be soft. Therefore, I make it in microwave. It is very easy to make in it, though takes enough time. Earlier I used to make stuffed vegetable partially in microwave and partially in frying pan. But here I have made this fully in microwave. Here below is the whole process:

Ingredients
250 grams of Tindora
1 big grated onion
2 tbsp of grated ginger
salt to taste
1 tsp of turmeric powder
1 tbsp of coriander powder
1 tbsp of fennel seeds powder
1 tsp of mango powder/imli paste
1 tsp of red chili powder
1/2 tsp of garam masala
2 tbsp of oil
Method
1. Wash, and peel the tindoras.
2. Cut it lengthwise in the middle of it in the way that its lower part should remain as intact. I made 3 lengthwise cut so that masala can be filled properly.
3. Peel the onion and ginger and grate it coarsely. Mix all the dry spices. Now the filling mixture is ready.

4. Now stuff the onion masala in the tindoras with knife and handle of spoon.
5. Put the oil in microwave safe bowl. Now roll the tindoras in this oil. Close the lid and microwave it on 100% power for 7 minutes.
6. Now take out the bowl and turn the tindoras to the other side.
7.   Close the lid and keep in the microwave again.
8. Now set the microwave for 7 minutes
                          3 minutes for 100% power
                          4 minutes for 50% power
9. By this time it became soft. Now take out the bowl and put all the remaining onion masala on the tindoras and mix it with spoon very gently.
10 Microwave it with 2 minutes with lid.
11. Now turn it again with very light hand so that all the masala stick to the the vegetable.
12. Again microwave it for 2 minutes without lid.
13. Delicious stuffed tindoras are ready to enjoy. It took 18 minutes in total time. sometimes it takes little more time. Time may vary.
Enjoy Healthy Cooking!!!
See these recipes too:
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
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Reproduction of the contents of this blog, without permission, in whole or in part , is strictly prohibited.

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