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Tri color bite appetizer With Caramelized Sesame Dip

On this 15 August, may you enjoy the freedom not only the one enshrined in our constitution; but may you be blessed with the freedom of mind, thought and spirit! Wishing all my Indian friends A Very Happy Independence Day.
This tri color one bite appetizer is to celebrate Indian Independence. I am sure you all will love this tri color one bite appetizer with caramelized sesame dip. Enjoy.

Tri color bite appetizer With Caramelized Sesame Dip

Ingredients
  • 10 carrot thick slices peeled
  • 10 small cheese cubes
  • 10 fresh leaves of coriander
  • 1/2 cup cream cheese/ Greek yogurt/ hung curd
  • 1/2 tsp soy sauce
  • 1/2 tsp mustard sauce
  • 1 tsp sugar
  • 1 tbsp roasted sesame seed
  • 1 tsp lemon juice
  • to taste salt and pepper
  • 10 small skrewers
Cooking Directions
  1. Thread coriander leaves ( you can use mint leaves too), cheese cube and carrot slice in to each skewer and keep aside.
  2. In a bowl take cream cheese or yogurt or hung curd whatever you are using add soy sauce, mustard sauce, salt, pepper, lemon juice. Mix well. Caramelize the sugar then add the roasted sesame seed. Mix. Add this caramelized sesame in the dip. Mix well. Dip Dip tri color one bite and relish.
Tri color bite appetizer With Caramelized Sesame Dip

Be Happy And Stay Healthy.
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Onion Rings

Onion rings are very common and loved snacks in United States, Canada, United Kingdom, Ireland, Australia, and some parts of Asia.They generally consist of a cross-sectional "ring" of onion (the circular structure of which lends itself well to this method of preparation) dipped in batter or bread crumbs and then deep fried. Today I am sharing with you all a very delicious and easy to make onion rings. I am sure all of you will love to enjoy this crispy crunchy onion rings.

Onion Rings
Ingredients
  • 4 large onion
  • 11/2 cup refined flour
  • 3 tbsp cornflour
  • 2 egg
  • 1/2 tsp baking powder
  • 1/2 tsp pepper powder
  • 4 tbsp milk
  • 1 cup oil
  • to taste salt
Onion Rings
Cooking Directions
  1. Peel the onion and slice it thick. Separate the onion roundels. Keep away the middle part only use the outer rings. Now in a bowl sieve together refined flour, cornstarch, salt, pepper powder and baking powder. Add 1 tbsp of oil, milk and egg. Whip this batter with whisk well so to make which is not too thick nor runny. Heat oil in fry pan. Dip the onion rings in the batter and then deep fry them till crisp and brown. Serve hot with your favorite sauce or ketchup. Enjoy crispy delicious onion rings.
    Crispy fried onion rings are my favorite while I am watching movie or cricket. As all you are my friends I can share a secret that I too love to go lazy and sit back in my couch and enjoy a movie or a match specially when it's cricket or football and spend a no cook day. Previously there was no option but our local restaurants whom we have to call a day prior and book a meal and then send someone to bring that back to home but now it's so easy I just go online to foodpanda select my city and choose my favorite food joint and within hours hot ready delicious food of my choice is right on my table...foodpanda work just as a genie. For Cricket World Cup 2015 there are some special coupons voila it's a delicious fun I am enjoying.
Onion Rings

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Crispy Fried Noodles With Saucy Vegetables

Crispy Fried noodles with Saucy vegetables is a very delectable dish. You get all the goodness of veggies and also a crunchy bites. I am sure you will love this bit different dish. Except for the fried noodles everything added in this dish will add on to your health. In a chilled winter evening such hot saucy veggies with crispy noodles bite is a treat by itself. I am sure you all will enjoy this version of my fusion creation.


Crispy Fried Noodles With Saucy Vegetables

Ingredients
  • 1 cup boiled noodles
  • 1 carrot cut into cubes
  • 6 button mushroom balanced cut into halves
  • 3 baby corn sliced
  • 6 to 8 small florets of broccoli
  • 1/4 cup green peas
  • 2 egg boiled sliced
  • 1 onion finely chopped
  • 6 garlic clove finely chopped
  • 1 tbsp schezwan sauce
  • 1 tsp tomato sauce
  • 1 cup vegetable oil
  • to taste salt and pepper
Crispy Fried Noodles With Saucy Vegetables

Cooking Directions
  1. Boil the noodles as per package instruction with little salt. Now heat oil in medium heat. Fry the noodles till golden but make sure not to burn them . Place the crispy fried noodles on on kitchen paper to drain the excess oil.
  2. Now in another pan take 2 tsp hot oil. Now add chopped garlic and onions. Stir then add all vegetable, schezwan sauce , tomato sauce, salt and pepper. Mix well and place above the fried noodles with sliced eggs. Crispy noodles with yummy saucy vegetables is a real treat.
Crispy Fried Noodles With Saucy Vegetables


Be Happy And Stay Healthy.


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Chicken Spring Roll

Spring rolls of different shapes, sizes and fillings have been a popular snack in Asia for centuries. It is believed that spring rolls originated from China. It was a seasonal food consumed during the spring, started as a pancake filled with the new season's spring vegetables, a welcome change from the preserved foods of the long winter months.Today I am sharing a very easy and quick spring roll recipe.I am sure you will love it.The best part of spring roll stuffing is that you can fill it up with any winter veggies, sprout, fish and meat and make it as healthy as you can just keep in mind that the stuffing you put in is dry or else it will make the spring roll wrapper soggy and then it's tough to fry. In today's recipe if used a simple yet yummy stuffing,  you can even use leftover chicken to make this stuffing. Enjoy Chicken spring roll.



Chicken Spring Roll

Ingredients
  • 10 spring roll sheet
  • 1 cup cooked chicken shredded
  • 1 onion finely chopped
  • 1 bell pepper finely chopped
  • 1tsp soy sauce
  • to taste salt n pepper
  • 1 cup oil for frying
Cooking Directions
  1. In a bowl take shredded chicken, onion, bell pepper, soy sauce, salt n pepper. Mix well .Defrost the wrapper for 30 minutes before using or as per package instruction. Take each wrapper on the work surface in a rectangular way. Place 1 tbsp of stuffing in one end of the wrapper now roll tight and then fold from the left n then from right. Make a envelop Finally roll it completely and seal the edge using a little cornflour/wheatflour-water mixture. Heat the oil in a deep non- stick pan and deep-fry, 2 rolls at a time on a medium flame, till they turn golden brown in colour from all the sides.Then place them all in a kitchen paper so the excess oil get absorbed.Now place them on a plate and serve immediately with your favorite hot sauce. I serve it with Thai chilly garlic sauce.
  2. For those who think it is quiet tough to fold the spring roll , you can put the stuffing and then fold like a triangle. It look quiet interesting, and then fry. Quick fix if you are in hurry or not too confident to fold spring roll correctly. Have fun with your folds and enjoy delicious crisp rolls or triangles..=P =D.
Chicken Spring Roll

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Momos/dimsum/wanton is a very healthy snack.  It is made in Nepal, Bhutan and china etc. It has become street food in India. It is eaten steamed or fried with very spicy chutney.  Here below is its full recipe:
Ingredients
2 cups of all purpose flour/maida
1/2 tsp of salt
2/3 cup of water
4 cups of finely chopped cabbage
1.5 cups of grated pumpkin or carrot
1 cup finely chopped green onion leaves
1 finely chopped onion
1 tsp of grated ginger
1/2 cup of finely chopped cilantro
1/2 cup of grated cottage cheese or tofu (optional)
1 tsp of sugar salt to taste
1 tsp of light soy sauce
1 tsp of dark soy sauce
1 tsp of black pepper powder
2 tbsp of oil
Method
1. Take maida/All Perpose Flour and salt in a  big bowl.  Make a soft dough with 2/3 cup of water.  This much water is sufficient for 2 cups of maida. Smooth it with little bit or generously greasy hands.  Now keep it rest for 10 minutes covering with wet cloth.  On wet cloth
2.  Finely chop the cabbage in vegetable chopper.  Grate the pumpkin or carrot. Finely chop the spring onion leaves with knife. Spring onion white bulb and onion can be chopped in chopper too.
3.  Take the chopped cabbage, ginger and pumpkin/carrot in a cloth and squeeze out all the water from it.

4.  Take 2 tbsp of oil in a frying pan. Add onion and cook it for few minutes till translucent. After that add cabbage and pumpkin or carrot. Next add salt, sugar, black pepper powder and both the soy sauces and stir well. Flame should be high. Dry the water while stirring. Remove from heat.  Now add green onion leaves and cilantro and mix. Stuffing is ready.
5. Divide the dough into 25 pieces.  If making bite size, then divide it into 45 to 50 pieces.  Now make the balls out of it by rounding between both the palms.
6.  Now roll one ball and stuff the 1.5 spoons of vegetables while making its pleats. Make it any shape. Roll and stuff all the dough balls like wise. 
7.  Next boil the water in rice cooker or any other pot.  Put the momos/ dimsum on a greased steam basket with little distance.  Keep it on the boiling water in rice cooker and close the lid.
8.  Steam it for 6-7 minutes till transparent. After steaming let it cool completely so that we can fry it.
9. Heat oil in a frying pan/karahi.  Fry all the steam momos in medium hot oil.
10. Fried momos/dimsum are ready to serve. These are served very hot.
Tips
1. Vegetables can be used of one's choice.  Generally cabbage and carrot are used.  But here I have used pumpkin. 
2. It can be steamed in any pot  e.g pressure cooker, rice cooker steamer etc.  Here I have steamed in steam basket on rice cooker.  It can be kept on momos plate on a rack.  Momos plate is a plate with holes.
3.  If making it in advance, Keep it in a tray and cover it with slightly wet cloth then wrap the tray with cling film. Then cover with any other big tray. Keep it in the refrigerator.  Fry in medium hot oil till crisp.
Enjoy Healthy cooking!!!
See more recipes:
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
Besan Chakris/chaklis 
Pakwan 
Mathi 

Besan Papdi 
Moong Dal Kachori 
Maida Dhokla 
Rice Flour tikki 
Besan n Aate Ke Paare 
Ginger and Mint Leaves Mathiyan 
Turn Cornmeal 
                                      -----------------------
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Pinwheel samose is  prepared with the same ingredients which we use in making samosas. The difference between the two is of its wrapping, and of course  its shape too.  Samosas are made in triangle shape while pinwheel samosas are made in round wheel shape. It is a very tempting tea time snack.  Here below is its full recipe:
Ingredients
For dough
2 cups of all purpose flour/maida
1/2 tsp of salt
1/2 tsp of ajvain
1/4 cup of oil
1/3 cup of water to knead flour
For stuffing 
2tbsp frozen peas (optional)
4 small or medium sized Potatoes
1 teaspoon Chili powder
1 tsp Turmeric powder
Salt to taste
2 teaspoon chat masala
1tsp coarse soanf powder
1 tsp. coriander powder
1 heaped tbsp tomato ketchup
1 chopped green chili
few curry leaves
2 tbsp Cooking Oil
Method
Stuffing
1. Boil and peel the potatoes. Let it be on normal temperature and now mash it with the back of spatula.  
2. Take the mashed potatoes, frozen peas, salt, coriander powder, red chili powder, soanf, turmeric, chat masala, green chilies,curry leaves and oil, in a ceramic/microwave proof tray /bowl.
3. Mix the whole mixture properly.
4 .Now microwave it for 3 minutes and stir.
5. Next add tomato ketchup and stir.  
Dough
Take the all purpose flour in big plate or bowl.  Add ajvain and salt.  Now mix the oil with the flour rubbing it by hands. Bow make a stiff dough with 1/3 cup of water.  Keep it rest for 15 minutes.
Preparing rolls
1. Divide the dough in two balls.  Make smooth balls out of it.  Now roll it on chopping board/kitchen counter in a rectangle or square shape.  See in the collage below. 
2.  Now spread the potato mixture on it and slightly roll above potato mixture to make it smooth. Sorry, I forgot to take photo of this step. It is missing in collage.
3. Next roll it tightly. Wrap this roll in cling film and roll it with hands on the board. 
4.  Now remove the wrap and cut it into pinwheel samosas pieces.
5.  Press each piece between the palms very gently. 
6.  Preheat the OTG for 15 minutes on 190 degree C with greased tray.
7.  Grease each pin wheel samosa with milk or oil.
8.  Place it on greased tray on  and bake it on 190 degree C till light brown.  I placed the tray on middle rack.  Mine took 35 minutes.  Turn in between and keep an close eye on it.  Baking time may be vary oven to oven. 
9.  Take out from the oven when it is golden brown.
Enjoy Healthy Cooking!!!
See more recipes:
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)
                         ------------------------ 
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Gobhi/cauliflower/phool gobhi is used for making many dishes.  Earlier I have written its parantha and sabzi recipe.  Today I am writing about its pakora/pakoda.  Here below is what is required and how it is made:
Ingredients
1 medium sized cauliflower
1 cup of besan
salt to taste
1 tsp of turmeric powder
1/2 tsp of chili powder
1 tsp of coriander powder
1/2 tsp of soanf/fennel powder
1 tsp of kasoori methi powder
1 tsp of garam masala
1 tsp of ajvain/carom seeds
small pinch of sodium bi-carb
1/4 cup of chopped cilantro
1 finely chopped green chili
1/2 tsp of lime juice
oil for frying
Method
1.  Wash the cauliflower and cut the flat florets.
2. Take the besan in a big bowl.  Add salt, turmeric powder, chili powder, garam masala, 1/2 tsp of lemon juice, coriander powder, soanf powder, carom seeds and mix.  Now make thick pouring consistency of batter.
3.  Next add finely chopped green chili, cilantro and kasoori methi powder. Mix thoroughly. After that add soda bi-carb and mix gently.  Adding soda bi-carb is optional.
4. Heat the oil in a frying pan.  Dip the cauliflower florets one by one in besan batter and fry light brown from both sides by turning with slotted spoon.  Now take out from the oil. Fry all the pakoras like wise.
5.  Now with the back of any flat bowl press very gently all the pakoras.
6.  Now again fry these pressed pakoras again till crisp.
7.  Crispy gobhi pakoras are ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
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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Lacche wali mathri is a delicious mathri with very little sweetness,  Though its making is little tickey, but taking some cautions, it can be prepared.  We start loosing patience when its saata starts coming out. Here below is its full recipe:
Ingredients
1 cup of maida
1 tsp of oil for moyan
For Satta
1/4 cup of boora
1/4 cup of rice flour
2 tsp of pure ghee
oil for frying
Method
1. Take the maida/all purpose flour in a big bowl.  Add oil for moyan and rub with hands.
2. Now with 1/4  cup of water knead the dough which should be niether hard nor too soft. Keep the dough for rest for 15 minutes.
3. for preparing saatta take the pure ghee in  a bowl and add boora and rice flour to it.  Mix well.  It should not be too loose.
4.  Now divide the dough into two parts.  Make balls out of it.
5.  Roll each ball into a big roti by applying oil to the chakle and rolling pin.  Instead of chakla it can be rolled on any hard surface.
6.  Now apply saata to the rolled roti with fingers.  It should be very thin layer.  If apply too much it will come out while we again roll it.
7.  Now make tight roll of it.  Prepare the second roll from the other dough boll like wise.
8.  Now cut each roll into 3 pieces.  Don't cut too thin.
9.  Now grease your hand and place one piece on the palm in the way cutting place should be above and down and press gently with other hand's palm to flatten it.  Make it flatten it again very gently.  Now keep it on the hard surface and make two cuts in  middle of this mathri.  Prepare all the mathris like it.
10.Heat the oil in a frying pan.  Put a small piece of dough to check whether oil is hot or not. If it come out above immedialty, it means it is how.  Now lower the heat to medium.
11.  Now it is the time to fry all the mathris.  Fry only two or three at a time depending on the quantity of oil in which you are frying it.
12. On medium heat it will be crispy.  It needs patience.  When it gets crispy take out from the frying pan with any slotted spoon.
13.  Sweet multi layered mathri is ready.
Enjoy Healthy Cooking!!!
See more recipes:
Thick Rabdi 
Somtam Papaya Salad  
Tom Yam Soup (veg.)  
Double Colored Rice Poori  
Jobstears Kheer  
Watermelon (Tarbooj) Kheer  
Yellow (Pumpkin) Kheer  
Sweet Potatoes Kheer  
Sweet Bread (Tutti Frutti)  
Sweets Carrots  
Sweet Water Melon rind  
Petha Mithai  
Moong Dal Halwa  
Boondi Ladoo  
Sago Kheer 
Rabdi/Rabri
Broken Glass rabdi Cake 
Burf Wali Kulfi 
                                            ---------------------------
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Taro root/Kachalu is very popular in Hindi poem. This name is on the lips of every child. Its dishes are very popular too not only in north India but all over India.  Today I am writing the recipe of  its tikki. Here below is how we can make it:
Ingredients
1 small sized  boiled kachalu/taro root
1 small finely chopped onion
2 tbsp of chopped onion green leaves
1 finely chopped green chili
1/2 cup of finely chopped cilantro
1 inch piece of grated ginger
salt to taste
1/2 tsp of garam masala
1/2 tsp of ajvain seeds
1 tsp of coriander powder
1/4 tsp of mango powder
For stuffing
handful of frozen peas
1/2 tsp of cumin seeds
1 fresh chili
For garnishing
handful of grated radish
Tamarind chutney
green chutney
Method
1. Wash thoroughly with water to remove all the mud and dirt.
2.  Now boil it in pressure cooker for 8-10 minutes depending on the size of the taro root. For this see the post  "how to boil kachalu" in this blog.
3.  Now peel the boiled kachalu after getting it cool off completely.
4.  Now keep it in the refrigerator for 2 to 3 hrs.
5.  Now grate it with grater or cut into pieces and mash with any tong/chimta by holding between the tong and press.  I prefer it to grate rather than mashing.
6. Now mix grated kachalu, both the onion, cilantro, fresh green chili, ginger, salt, mango powder, garam masala, coriander powder, ajvain seeds/carom seeds and mix with hand.
7. Wash the frozen peas. Take into ceramic bowl with green chili, salt, cumin seeds, 1 tsp of oil and microwave it for 2 minutes.
Preparing Tikki
8. Take some mixture in hand and flatten it pressing with fingers.
9. Now keep the peas on it and make a ball and flat it gently with palm. Prepare all the tikkis likewise.
10.  Heat little oil in a non stick pan and place 3 or four tikkis at a time depending on the size of pan.
11. Flame should be low to medium. Turn it to other side, when one side gets crispness.  Apply little more oil if needed.  Cook it till crisp from both the sides.
Serving
12. Keep two tikkis in a plate. Put some tamarind chutney and green chutney.  Garnish it with cilantro and radish.
Enjoy Healthy Cooking!!!
See more recipes:
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
Besan Chakris/chaklis 
Pakwan 
Mathi 
 
Besan Papdi  
Moong Dal Kachori  
Maida Dhokla  
Rice Flour tikki  
Besan n Aate Ke Paare  
Ginger and Mint Leaves Mathiyan  
Turn Cornmeal
                                 ----------------
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Crispy Nachos Chips is a Mexican snacks item.  It is served with fresh salsa. Here I have made it with corn tortillas. It can be made in children party.  Children love it. In Few minutes it can be prepared with tortillas.  Here below is how it can be made:
Ingredients
Few corn tortillas
oil for frying
salt 
black pepper powder
Method
1.  Stack the tortillas on chopping board and cut into 8 triangles.
2.  Heat the oil in a frying pan. 
3.  Put into oil handful of tortillas one by one so that they should not deshape and stick to each other.
4. Fry till golden brown.
5. Take out with any spatula when it is done. 
6. Sprinkle salt and black pepper powder.  Crispy corn tortilla Nachos chips are ready to serve.
7.  Enjoy it with fresh salsa.
Enjoy Healthy Cooking!!!
See more recipes:
Boondi Ladoo     
Plain Sawalee or Mathri     
Shakkar Paare or Khurma    
Petha Mithai   
Burfi of Left over Chashni of Petha Mithai    
Shakkar Paare or Khurma   
Sugar Coated phulia or Murmure    
Oats Burfi    
Chocolate Squares    
Sugar Coated Sawalee  
Besan Chakris/chaklis   
Pakwan   
Mathi  
Besan n Aate Ke Paare
Methi Masala Mathri 
Dibba roti 
Thick Rabdi/Rabri 
Fresh Salsa Dip 
                                          -------------------
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Fried Gorditas are made with corn flour in Mexico. It is quite similar to our poori.  The only difference is we can make it in advance and it remains fluffy all the time, even after many days. I made this in ladies kitty party, just microwaved 40 seconds in microwave before serving.  I served it with Rajma and imli water with onion flavor. Traditionally it is served as a sandwitch, which is filled with rajma paste, chutneys and salad. Here below is how we can make it:
Ingredients (12 pieces)
2.5 cups of makki ka aata
3/4 cups of all purpose flour
1 tbsp of baking powder
1/2 tsp of salt
1.5 cups of water
oil for deep frying
Ingredients for (55 pieces)
10 cups of makki ka aata
3 cups of maida/all purpose flour
4 tbsp of baking powder
3 tsp of salt
5 cups of water
Method
1. Sieve the makka+all purpose flour+baking powder and salt together through a sieve.
2.  Now make a dough with water.
3. Make 12 balls out of it.
4. Now place one dough ball between two wet plastic pieces and press it gently into round shape.
5.  Heat the oil in a frying pan.  Now fry the rolled gorditas in hot oil on medium flame. It should be puffed up.  One side atleast take 30 seconds.  One gorditas should be fried in 1 minute or little bit more.  Therefore adjust the heat accordingly.  Puffed gortditas remains in the same puffing position for many days.  It does not become flat after taking out of the oil.
6.  When it is done from both sides, take out from the oil.
Tips
1. When we place the rolled gordita in hot oil, there will be bubbling.  When bubbles settles, only then puff it gently with spatula.
2. Adjust the flame as one gordita should be fried in one minute.  Never fry in low flame, it will not fluff.
3.  Fry only one at a time.
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla       
Chili Chilla       
Spicy Grilled Baby Corn Kabab     
Namkeen Puda or Chilla       
Bread Tikki chaat     
Corn stuffed Mirch Pakoras       
Double Colored Rice Poori       
Kale Patra or Patoud     
Mathi or Mathiyan        
Papaya Parantha    
Kuttu &sweet Potato Roti       
Ajvaini Lacha Parantha     
Boiled Rice Parantha   
Bread Loaf     

Mooli Wali Makki roti   
Plain Makki Ki Roti       
 
sweet Bread (Tutti Frutti) 
Stale roti chilla  
Makki ka Plain Chilla
Dibba roti 
Yard long Beans Parantha
                                  -------------
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