Whole Wheat Flour Masala Khakra

Whole Wheat Flour Masala Khakra

Ingredients (for 8-10 khakra)

• 1 cup whole wheat flour
• 1 tbsp gram flour
• 1 tsp cumin seeds
• 1 tsp chilli powder
• 1/8 tsp turmeric powder
• 1/8 tsp asafoetida
• ½ cup milk
• 2 tsp oil
• salt to taste
• ¼ cup whole wheat flour for rolling

Method (how to make masala khakra at home)

• Mix all dry ingredients and knead into a soft dough using milk or using required water.
• Divide the dough into 8-10 equal portions and roll out each portion into a very thin round of 7" diameter using a little whole wheat flour for rolling.
• Heat a heavy tawa or non-stick tava and cook each khakra from both side and keep aside.
• Cook all khakra and keep aside. Apply oil on both side of khakra.
• Now put all kakra on the tawa at same time and cook on a slow flame while pressing with a folded cotton cloth till pink spots appear, and crisp on both the sides of first khakra. Remove the first khakra and cook other khakra with the same manner till last khakra.
• Cool and store in an air-tight container. Serve with pickle or garlic chutney.

Sweet Boondi

Sweet Boondi

Ingredients (for 5-6 serving)

• ½ cup urad dal flour
• ½ cup gram flour
• 1 tsp oil
• ½ cup water for making batter
• 1 cup sugar
• ½ cup water for making sugar syrup
• 4-5 green cardamom
• 1 tbsp muskmelon seeds or chopped almonds
• Oil for frying boondi

Method (How to make Prasad boondi at home)

• Mix urad dal flour and gram flour add 1 tsp oil and add water slowly and mix batter. Mix 4-5 minutes with your hand till fluffy and light. Keep aside for 10 minutes.
• Add sugar and half cup water and boil till half thread consistency or just sticky syrup, do not boil too much.
• Heat oil in a deep pan and take perforated spoon (a ladle with lots of small holes). Pour 1 big spoon of batter over it, batter will drop into the oil pan in the form of small boondi. Fry the boondi till crispy and light brown. Drain out from the oil and put them in the sugar syrup. Make all boondi as same manner. And soak them in sugar syrup.
• Add cardamom powder and melon seed or chopped almond and keep aside for 20-30 minutes.
• Boondi is ready for serve, Serve it as dessert. Store it in a airtight container for 8-10 days.

Bhakarwadi

Ingredients

• 1 cup gram flour
• 1 cup whole wheat flour
• 3 tbsp oil
• For stuffing
• 1 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1 tbsp coriander seeds
• 1 tbsp desiccated coconut
• 4-5 whole red chillies
• ¼ tsp turmeric
• ¼ tsp garam masala
• ½ tsp dry mango powder
• 1 tbsp sugar
• Salt as per taste
• 1 tsp fennel seeds
• ½ tsp cumin seeds

Method (How to make bhakarwadi at home)

• Mix gram flour and whole wheat flour, add ¼ tsp salt and 3 tbsp oil. Mix everything with your hand.
• Add enough water and knead stiff dough. Cover with wet cloth and keep aside for 30 minuts.
• For stuffing
• Heat pan add fennel seeds, cumin seeds, and coriander seeds and dry roast till light brown. Add whole red chilli and sauté for few seconds. Remove from the pan and keep aside.
• Add sesame seed and poppy seeds in the same pan and dry roast till sesame seeds become light brown, add desiccated coconut and fry till nice aroma came. Switch off the flame and keep aside to cool down completely.
• Mix everything with roasted thing and make coarse powder. Masala powder is ready divide it into the 3 equal part.
• Now make three part of the kneaded dough and make balls.
• Now take one ball and roll it like a chapati into a flat disc of 8-9 inches. apply some water over the chapati and put 1 part of the masala on it. Spread the masala evenly and start folding it into a roll. Stick the corners with the help of little water.
• Cut the roll into pieces of 1/2 inch and keep them on a plate. Prepare the other rolls in the same manner and cut them into pieces.
• Heat oil in the pan, and put some pieces of the bakharvadi. Fry it on very low flame till brown and crispy.
• Drain out from the oil on absorbent paper and fry all bhakarvadi on the same manner.
• Keep  them cool down completely, and store in airtight container.
• It can be store for 15-20 day in airtight container.

Palak Paneer Bhurji

Palak Paneer Bhurji

Ingredients (for 3-4 servings)

• 2 cup finely chopped spinach
• 200 gram paneer (crumbled)
• 2 tbsp oil
• ½ tsp cumin seeds
• 1 small bay leaf
• 1 medium onion (finely chopped)
• 1 tsp ginger garlic paste
• 2 medium size tomato (finely chopped)
• 1 -2 green chillies, (finely chopped)
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• 1 tsp coriander powder
• Salt as per taste
• ½ tsp garam masala powder
• 1 tsp lemon juice
• 1 tbsp coriander leaves

Method (How to make palak paneer bhurji at home)

• Wash spinach with water 2-3 times and chopped nicely.
• Heat oil in a pan add cumin seeds and bay leaf, saute till the cumin start crackles.
• Add finely chopped onions and sauté till translucent.
• Add  ginger garlic paste and chopped green chillies and  saute till the raw aroma of both ginger and garlic goes away.
• Add finely chopped tomatoes mix well and saute the tomatoes on a low to medium flame till soft.
• Add turmeric powder, coriander powder  and  red chilli powder  mix well.
• Now add the chopped spinach leaves and mix well.
• Cover the lid of the pan and cook on the low flame till spinach cooked completely and  all the water evaporates.
• Add the crumbled paneer and salt, mix very well and saute for 1 to 2 minutes on a low flame till the paneer is cooked.
• Add garam masala powder and chopped coriander leaves and mix well.
• Sitch off the flame and add lemon juice.
• Serve palak paneer bhurji with paratha or roti.

Moong Daal Dhokla

Moong Daal Dhokla

Ingredients

• 1 cup Dhuli Moong Ki Dal
• 2 tsp Besan
• 2 tbsp Curd
• ½ tsp Turmeric powder
• 1 tsp sugar
• Salt to taste
• 1 tsp Eno fruit salt

For tampering

• 1 tbsp Vegetable oil
• 1 tsp Mustard Seeds
• 10-12 Curry leaves
• ½ cup water
• ½ tsp Salt
• 1 tsp Sugar
• 2 tsp Lemon juice
• 2 -3 Green chillies (Slit)
• 1 tbsp coriander leaves (nicely chopped)

Method (How to make moong dal dhokla)

• Wash the moong dal and soak in enough water for 3-4 hours.
• Drain the water and grind the moong dal to make a fine paste.
• Use some  water if required.
• The batter should be pouring in consistency like dosa batter.
• Add besan, salt and sugar curd and mix well.
• Cover the dal mixture and keep aside for 2-3 hours.
• Grease a Dhokla pan and boil water in a deep boiling pan or steamer.
• Add eno fruit salt in the batter and mix well.
• Pour the batter in the greased Dhokla pan and steam for 15-20 minutes until done. Insert and knife and check if knife is clean otherwise cook 2-3 more minutes.

For tampering

• Heat oil in a tadka pan.
• Once the oil is hot, add mustard seeds and curry leaves and slit chillies let them crackle for a few seconds.
• Add water, salt, sugar, lemon juice  in the tadka and bring the mixture to a boil.
• Pour the tadka over the Dhokla.
• Cut the dhokla in cubes garnish with coriander leaves.

• Serve hot with coriander and mint chutney.

Potato Paneer Frankie

Potato Paneer Frankie

Ingredients(for 5-6 rolls)

For outer covering

• ½  cup All purpose flour (maida)
• ½ cup wheat flour
• ½ cup milk or water
• ¼ tsp baking powder
• Water as required
• salt  as per taste

For the filling

• 2 Boiled Potato (peeled and mashed)
• ½ cup Paneer (grated)
• 2-3 Green chilli (finely chopped)
• 1 tsp Ginger garlic paste
• ¼ tsp Red chilli powder
• ¼ tsp Cumin powder
• ½ tsp Coriander powder
• ½ tsp dry mango powder
• ½ tsp chat masala
• ¼ cup Coriander leaves (nicely chopped)

For filling in the wraps

• Tomato sauce as required
• ½ cup Cabbage (shredded)
• ½ cup Onion (finely sliced)
• ¼ cup carrot (finely shredded)
• ½ cup mayonnaise
• 3 tbsp Oil  

Method (How to make aalo paneer Frankie at home)

For covering

• In a large bowl mix both the flours, salt and baking powder and mix well. Add milk or water and knead into a soft dough. You may also use water to make the dough.
• Cover with a damp muslin cloth and keep aside dough for atleast  ½  an hour.
• Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using dry flour for rolling.
• Heat a tava (griddle) and semi-cook the rotis and keep aside.

To make the filling

• In a pan heat oil and add green chillies and ginger garlic paste and saute.
• Add the mashed potato and mix .
• Add all the dry powdered spices except the garam masala and mix well.
• Add coriander leaves and  add the paneer and mix well.
• Cover and cook for a minute.
• Add garam masala and mix well,  filling is ready.
• Divide the filling into 6 equal portions and roll each portion into an oblong roll and keep aside.
• Divide the chopped vegetable (cabbage, onion and carrot) in 6 equal portion and keep aside.
• Place 1 portion of the stuffing on one end of the roti, place 1 portion of the salad over the stuffing add 2 tsp mayonnaise and tomato sauce and roll the roti tightly.
• Heat a non-stick tava (griddle) and grease it lightly using a little oil.
• Place the rolls on it and cook, using a little oil till brown spots appear on all the sides.
• Make all Frankie with same manner and serve hot with tomato ketchup.

South Indian style dry chickpeas (chola)

South Indian style dry chickpeas (chola)

Ingredients (for 3-4 servings)

• 1 cup chole/chickpea (soaked in water over night or for 8 to 9 hours)
• 3 to 4 cups of water
• ¼ tsp baking soda
• 1 tbsp oil
• 1 small onion (nicely chopped)
• a pinch of asofoetida
• 1.5 tsp ginger-garlic paste
• 1 - 2 green chilies, slit
• ½ tsp mustard seeds
• ½ cup coriander leaves (nicely chopped)
• 1 tsp pepper powder
• 1 tsp lemon juice or add as required
• Salt as per taste
• 1 tbsp mint leaves (chopped)

Method (how to make the dry chickpeas)

• Wash and then soak 1 cup of chickpeas with 4 cup of water overnight or for 8 to 9 hours. in the morning discard the water.
• Rinse the chickpeas with fresh water, then add the soaked chickpeas with 4 cups of water in the pressure cooker.
• Add salt and pressure cook the chickpeas for 2whistles and 10 minutes on low flames, or till they are cooked completely (the chana should be cooked well and should be soft when you mash it). Drain the water and keep chickpeas aside.
• Heat oil in a pan, add mustard seeds and sliced onions and saute the onions until they become translucent.
• Add ginger-garlic paste, asafoetida and  add slit green chillies, saute on low flame for a minute, till the raw smell of the paste disappears.
• Add half of chopped coriander leaves, and black pepper powder and salt as required, stir well.
• Now add the boiled chickpeas, mix well.
• Add lemon juice and mix well, cover with a lid and cook on simmer for 2 to 3 mins.
• Remove the lid and switch off the gas.
• Garnish the chole with remaining chopped coriander leaves and mint leaves.
• Serve dry chickpeas with paratha or as evening snacks or as a side dish with pulao or biryani.