Khaja –Chiroti

Khaja –Chiroti

Ingredients

• 1 cup all purpose flour (maida)
• 2 tbsp melted ghee
• ¼  cup water

For paste

• 2 tbsp all purpose flour (maida)
• 1 tbsp melted ghee

For syrup

• 3/4 cups of sugar
• 1/3 cup of water
• 1/4 teaspoon crushed cardamom seeds
• Oil of ghee for deep frying

 

Method (How to make khaja (chiroti) at home)

• In a pan add the water, sugar and cardamom bring it to boil over medium flame,  till syrup is sticky and single thread consistency  keep  aside.
• Mix together maida and melted ghee add water and knead into soft dough and set aside.
• Add ghee and maida and make paste.
• Make lemon size balls with the kneaded flour and take one ball make thin chapatti. Make 3 thin chapati with the balls.

• Take one chapatti spread 1 tsp paste over it, place one more chapatti over it and again spread paste over it, again place one chapatti. Now roll it to make a roll.

• Cut roll into ½ inches pieces and press it nicely.
• Heat sufficient oil in a kadai.
• Deep fry the khajas on medium heat, till evenly golden from all sides.
• Drain and transfer into the sugar syrup. Soak for 4-5 minutes.

• Transfer into a serving plate and serve.

Crispy Corn Chilli

 Crispy Corn Chilli

Ingredients (For 2 servings)

• 1 cup Corn Kernels
• 2 tbsp Rice Flour
• 2 tbsp Corn Flour
• ½  tsp Pepper Powder
• Oil for frying
• Salt as per taste

For tampering

• 1 tsp chopped garlic
• ½ cup Capsicum finely chopped
• 2 tbsp Fresh Coriander leaves finely chopped
• 1 tsp Green Chillies finely chopped
• 1 tsp Soy Sauce
• 1tsp Vinegar or lemon juice
• 1/8 tsp pepper powder 

Method (How to make crispy corn chilli)

• Boil corn kernel with water and salt. Drain the water and keep corn kernels aside.
• Take corn kernels in a bowl and add salt and pepper powder in it and mix.
• Sprinkle rice flour and corn flour over it and mix well if very dry sprinkle some water and mix.

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• Heat enough oil to deep fry in a deep pan.
• Add a handful of corn in the hot oil.
• Stir once and fry and once it start crackling then cover the pan with a cover as the hot corn may splutter out from the pan. (it will burn you so carefully).
• When the corn become crisp and done,  remove from the pan and drain on a kitchen towel to remove extra oil.
• Fry all corn kernels with same process.

For tempering

• Heat a tsp of oil in a pan, add chopped garlic and  green chilies and capsicum and stir fry for few seconds.
• Add soy sauce, vinegar, and mix.
• Now add fried corn kernels and coriander leaves and mix well, remove from the heat.
• Serve immediately and enjoy.

Doodh ki Tikki-Mitha Pitha

Doodh ki Tikki-Mitha Pitha

Ingredients

• 1 cup fresh rice flour
• 1 litre full cream milk
• ½ cup sugar
• ¼ tsp cardamom powder
• 2 tbsp almonds and cashew (chopped)

Method (How to make sweet pitha at home)

For making rice flour

• Soak 1 cup rice in the water for 3-4 hour, wash nicely and drain the water spread on a dry cotton cloth and keep it for 3-4 hours.
• Grind it on grinder to make fine rice flour.

For pitha

• Now heat 1 cup water, 1 tbsp sugar and 1 tsp ghee, when water start boiling add rice flour and mix well. Switch off the flame and keep aside for cool down.
• When rice flour is warm knead it with your palm to make soft dough. Make small balls with the dough and keep aside.
• Heat milk in a wok add sugar when milk start boiling add rice balls and cook on medium flame till milk thick and creamy.
• Add cardamom powder and chopped almond and cashew.
• Serve when cool down completely.

Eggless Chocolate cake

Eggless Chocolate cake

Ingredients (for 8 inch cake)

• 1 ½ cup all purpose flour
• 1 cup granulated sugar
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup oil
• 1 tsp vanilla essence
• 1 cup buttermilk or (1 cup milk + 2 tsp vinegar)

Method (How to make eggless chocolate cake at home)

• Preheat oven to 180 degree C.
• Sieve all dry ingredients except sugar in a bowl (maida, salt, baking powder)

• Mix buttermilk and sugar and allow it to dissolve, add oil and mix well.
• Add dry ingredient and mix well. Do not over beat or over mix the batter.
• Grease oil on a 9 inch pan or place butter paper on bottom.

• Pour cake mixture in the pan and tap 2-3 times to remove airbubbles.
• Bake in preheated oven for 25 to 30 minutes or till toothpick inserted in centre or the cake comes out clean.

• Allow it to cool down completely on wire rack.

Sabudana Appe - Sabudana Vada

Sabudana Appe - Sabudana Vada

 

Ingredients

• 100 gram sabudana
• 2-3 medium size boiled potatoes
• 1 tsp ginger paste
• 1-2 green chilli chopped
• 1 tbsp coriander lea
• ves chopped
• 1 tsp sendha namak (rock salt)
• ½ tsp red chilli powder
• 1 tsp lemon juice
• 2 tbsp oil or ghee

Method (How to make sabudana vada in appam pan)

• Wash and soak sabudana for 3-4 hrs. and wash again to remove all powder.
• Peel and ma
• sh boiled potatoes.
• Coarsely ground roasted peanuts.

• Add sabudana, mashed potatoes, and peanuts powder in a mixing bowl.
• Add salt, chilli powder, green chillies, coriander powder, salt and lemon juice and mix nicely.
• Make small lemon size balls with the mixture.
• Heat appe pan add few drops of ghee or oil in all cavity.
• Place sabudana balls and cook on medium flame, flip to cook from other side and cook till light golden and crispy from both side.
• Serve hot with green chutney.

Potato Pan Cake- Aalu ka Chilla

Potato Pan Cake- Aalu ka Chilla

Ingredient (for 4-5 pan cake)

• 3-4 medium size potato
• 1 medium size onion
• 1 tbsp coriander leaves chopped
• ½ tsp red chilli powder
• 1 tbsp corn flour
• Salt as per taste
• 2 tbsp oil
• 1 tsp oregano (for garnishing) (optional)

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Method (How to make potato pan cake for kids)

• Wash and peel the potato, grate potato with the grater.
• Make paste of the onion.
• Mix potato and onion paste, add corn flour, salt and red chilli powder mix well.

• heat a non stick pan add 1 tsp oil and pour 3-4 tbsp of mixture into the pan and spread evenly.
• Cook on the medium flame till golden brown, flip over to cook from the other side, add some oil from the corner.
• Sprinkle oregano over it and serve hot with the tomato sauce.

Chilli Sauce

Chilli Sauce

Ingredients

• 100 small green chilli
• 200 gram big green chilli
• ½ cup vinegar
• ¼ tsp asafetida
• 2 inch ginger piece
• 1 tbsp oil
• 1 tsp salt

Method (How to make chilli sauce at home)

• Wash the both chili and wipe with dry cloth and remove the stem from all chillies. Cut into ½ inch pieces.
• Heat oil in a pan add asafetida, ginger, and cut chillies sauté for 2-3 minutes on low flame, add salt and half cup water and cover with lid. Cook on low flame till soft.
• Cook for few minutes on high flame to remove excess water.

• Let it to cool down completely, grind to make smooth paste using vinegar.
• Add all vinegar and mix well.

• Store in a air tight container for 2-3 months.

Wash the both chili and wipe with dry cloth and remove the stem from all chillies. Cut into ½ inch pieces.

Heat oil in a pan add asafetida, ginger, and cut chillies sauté for 2-3 minutes on low flame, add salt and half cup water and cover with lid. Cook on low flame till soft.

Cook for few minutes on high flame to remove excess water.

Let it to cool down completely, grind to make smooth paste using vinegar.

Add all vinegar and mix well.

Store in a air tight container for 2-3 months.

Red chilli and Ginger Pickle

Red chilli and Ginger Pickle

Ingredients

• 100 gram whole red chillies
• 100 gram ginger
• ½ cup lemon juice
• 1 tbsp fennel seeds
• ½ tsp kalaunji
• ½ tsp fenugreek seeds
• 1 tsp salt
• 1 tbsp mustard oil

Method (How to make instant and tasty red chilli and ginger pickle)

• Cut chilli into 1 cm pieces, peel ginger and cut into thin slices.
• Dry roast fennel seeds, kalaunji, and methi seeds and make coarse powder.
• Mix ginger, chillies and lemon juice.
• Add coarse powder, salt and oil and mix well.
• Keep in air tight container and keep in the sunlight for 2-3 days.
• Pickle is ready for serve.

Tomato Sauce -Tomato Ketchup

Tomato Sauce -Tomato Ketchup

Ingredient

• 1 kg red apple tomato
• ¼ cup vinegar
• 4 tbsp sugar
• 1 tsp kashmiri red chilli powder
• ½ tsp salt
• 5-6 garlic cloves

Method (How to make perfect tomato sauce at home)

• Wash and wipe tomato with cotton cloth and cut it into 1 into 4-5 pieces, pressure cook in a cooker with garlic cloves for 2-3 vessels.
• Let it to cool down completely, when cool down sieve with strainer, to remove seeds.
• Now pour in a wok and cook for 4-5 minutes.
• Add sugar, red chilli powder and vinegar and cook for 10-12 minute or till desire consistency of sauce.
• Let it to cool down completely, store in air tight jar and use for 1 month, and can be use 2-3 month while store in fridge.
• If you want to store more than a month add ½ tsp sodium benzoate when cool down completely.

Sweet Corn and Potato Balls

Sweet Corn and Potato Balls

Ingredients

• 2-3 medium size potato (boiled)
• ½ cup sweet corns (boiled)
• ½ cup carrot grated
• ½ tsp chopped green chillies
• ½ cup grated cheese
• ½ tsp pepper powder
• Salt as per taste
• 1 green chilli (finely chopped)
• 1 tbsp coriander leaves (finely chopped)
• 2 tbsp corn flour
• 1 cup bread crumbs
• Salt as per taste
• 1 tbsp maida
• Oil for frying

Method (How to make potato corn balls at home)

• Mash boiled potato, and mix grated carrot, and sweet corn mix well.
• Add salt, pepper powder, green chilles, grated cheese, corn flour and half of the bread crambs.
• Mix well and make small small balls.
• Add maida and 2 tbsp of water, dip a ball in this mixture and roll over the bread crumbs.
• Keep inside the fridge for 30 minutes.
• Heat oil and on medium flame fry till crispy and light brown.
• Serve hot with tomato sauce.

Bread Samosa

Bread Samosa

Ingredients (for 10-12 samosa)

• 5-6 pieces white bread slice
• 4-5 boiled potato
• ½ cup boiled peas
• 1 tsp grated ginger
• 1tsp coriander powder
• 2-3 green chilli chopped
• ½ tsp garam masala
• 1 tsp dry mango powder
• 1 tbsp halve cashews
• ½ tsp red chilli powder
• 2 tsp oil
• Salt as per taste
• ½ tsp cumin seeds
• Oil for frying samosa

Method (How to make bread samosa at home)

For stuffing

• Roughly mash boiled potatoes.
• Heat oil in a wok add cumin seeds and sauté for few seconds, green chilles grated ginger and sauté for few seconds.
• Add boiled peas and fry for few minutes on medium flame, add mashed potatoes and mix well.
• Add all spices, cashew and salt, sauté for few minutes, add coriander leaves and mix well switch off the flame and let it to cool down completely.

For making samosa

• Cut all the sides for the bread and roll tightly with the rolling pin, apply some water and roll one more time. Cut into two triangular pieces.
• Apply some water on the corner and make and cone, fill with 2 spoon of filling and apply some water on the top corner and close tightly by pressing the corners.
• Make all samosa with the same manner.
• Heat oil in a deep wok, on medium flame add samosa and fry on medium high flame till light brown and crispy.
• Serve hot with green chutney or sweet tamarind chutney.