Mukhwas (Mouth Freshner)

Every indian looks forward to this freshner after having a meal. I was never too keen on making these, but my family likes it very much. Mukhwas can be made healthy as well. This one is a simple basic mukhwas. The ingredients put as optional can all be added to make it tastier for kids. So people here we go;

Ingredients

  • 800 gms White sesame
  • 500 gms Dhana Dal (Coriander seeds)
  • 250 gms Valyari Seeds (Fennel Seeds)
  • 250gms Sesame Sweets optional
  • 250gms Valyari Sweets optional
  • 200 gms flax seeds optional
  • 5 Lemons Squeezed Juice
  • 3 tbsp salt
  • 1 tbsp turmeric powder
  • 250 ml Water 

 

Tips

Roast them on low heat until they are crispy

 

Vada Pav (Potato mash bhajia stuffed in scones with dips)

On of the most famous chaats of India is Vada Pav, i believe anyone who has visited india has tasted this dish. Its super easy to prepare the same at home. So guys here we go

Ingredients for the bateta vada

  • 5 to 6 Boiled and mashed Potatoes
  • 2 tbsp Oil for the Temper, add 1 tsp Mustard seeds, 1 tsp Cumin seeds, 1 tbsp ginger chilli paste, 1 tbsp lemon juice, 1 tbsp sugar in the mashed potatoes and taste
  • 6 tbsp Gram Flour for the batter
  • Salt to taste and water to make the batter

For the three Chutneys

Red Chutney, Green Chutney and Dates Chutney

  • Red Chutney: 7 to 10 pcs of Red Hot Bullet chillies, remove the seeds, Add little water for the consistency not too thin not too thick and salt to taste
  • Green Chutney: 11/2 Capsicum, 1 cup fresh coriander, 1 pc green chillie, 1 tsp sugar, 1/2 tsp salt., 1/2 tsp aamchur powder, half lemon freshly squeezed and water for the consistency. Make sure the capsicum content is more to avoid the colour change of the green chutney
  • Dates Chutney:ย Sweet chutney, boil i cup dates with 1 cup water, once it boils completely, mash it with a spoon, add little salt and aamchur powder, blend it in aย  mixture and its ready

    20180324_073237

    Just follow the ingredients and grind them in a blender, the Dips/ Chutneys are ready!

For the Final Product

  • 8 pcs of scones
  • Butter andย  pan to raost them as follows

Patra Bhajia (Patervelli na Pan) Colocassia Leaves

Haha this is an awesome super tasty snack, marks one of my favourites. I adopted it from my super Mom (mom i love you). These leaves grow at home aswell. They are usually taken with tea, Milk and Lemon. Best part is you can steam them and store for 2 to 3 days also. So here we go

Ingredients

  • Colossia Leaves 15 to 20 pcs
  • 6 tbsp Gram flour
  • salt to taste
  • Red chilli powder to taste
  • Sugar to taste
  • 2 tsp Ground ginger chilli paste
  • 1 tbsp oil
  • Curd/ Natural yoghurt to make the batter paste

For the Temper

  • 2 tbsp Oil
  • 1 tsp sesame seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds

Instant Dhokla (Semolina/Sooji)

Dhokla is an authentic Gujju snack, hehe no one can resist craving them. Well when you feel like dhokla and want them immediately, here is one instant recipee for it. They are super spongy and tasty.

Ingredients

  • 1 cup Semonlina (Thick Coarse not smooth)
  • 1 cup Dahi/ Natural Yoghurt
  • 2 green chillies crushed
  • 4.2gms Eno Salt (one sachet)
  • Salt t taste
  • 1 tbsp Oil
  • salt to taste

For the Temper

  • A few Curry leaves
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • Fresh cut corainder
  • Oil

Method

Soak the sooji and curd with salt and crushed green chillies. Let it rest for 30mins, the batter will soak all the liquid and become thick, then follow the steps below.

Methi Vala Parotha Punjabi Style

This i have learnt from a Punjabi friend, just a combination of a few ingredients guys the Parotha is ready. Its so healthy and delicious. Here we go ๐Ÿ™‚

Ingredients

  • 2 Cups Fresh cut green fenugreek (Methi)
  • 2 Cups Wheat Flour
  • 2 tsp salt
  • 1 tsp Ajwain
  • Water to knead the dough
  • Oilย  is not supposed to be kept in the dry flour, used after the flour is kneaded
  • Butter

Mix Flour, Methi, Salt and Ajwain, knead the dough soft. Put like 1 tbsp oil to smoothen it. Take a portion and roll it out round, apply oil and sprinkle some flour, fold it inย  saquare shape and roll again, roast it on a tawa with oil and butter. Once done add some more butter on the prothas ๐Ÿ™‚

 

Mandazi

Staying in the Africa Continent you cannot miss out on this very, superbly delicious snack. It is usually eaten with tea, milk or even soda. Its eggless and super yum. So guys here you go!!!! made with no Yeast

Ingredients

  • 4 Cups Self Raising Flour
  • 1 Tsp Ground Cardamom
  • 2 tsp salt
  • 4 tbsp sugar
  • Milk to knead the Dough
  • Oil to deep fry

Mix the above ingredients in a bowl and knead the dough with Milk. Let it rest for minimun 1 hour and maximum over night. You shall see the dough should have risen.

Roll out not too thick and not too thin, cut the rolled chapati into 4 parts, fry on high flame initially and low after. they should air up on its on with out any efforts.

Tada its actually ready

 

Mexican Rice

Wow one of my Favourites, if you guys like super spicy and Hot Food. Mexican dishes serve the best Hot Chilli Food. Here is presenting a simple recipee that gives that mexican taste.

Ingredients

  • 1 Big Bowl Sliced Cabbage
  • 2 carrots grated thin
  • 1/2 cup french beans cut into long thin sticks
  • 1 small tomato diced
  • Cayenne Red chilli Powder
  • 2 tsp Soy Sauce
  • 5 Red Bullet chillies sliced into sticks
  • 1 cup Plain rice- already boiled and steamed
  • 1 diced Green capsicum optional

Method

In a Pan Heat oil, add the french beans, once they saute abit, add the red chilli bullets.

Add cabbage after five minutes and let it cook. ( Be adding salt at each stage of adding the veggies)

Once they cook well add the grated carrots, let it cook for a bit then add Soy Sauce.

Now in the cooked white rice, add salt and red chilli powder. Then mix this rice with the veggies and add the diced tomatoes. Simmer until its aromatic on a very Low flame.

Trust me this rice is heaven.20180309_184837

Stuffed Brinjals and Potato (Ravaiya)

Guys if you dont brinjals, then you are seriously missing something very delicious. Its made with simple ingredients leaving a finger licking remark. Here presenting Bharela Ringan nu shak. (Stuffed Brinjals and Potato)

Ingredients

Approximately 8 baby Brinjals and 9 Baby Potatoes

  • 6 Tbsp Crushed Peanuts
  • 2 tbsp Dhana jeera Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Red chilli powder
  • 1 tsp Red kashmiri Powder
  • 1 cup fresh cut coriander
  • 3 tsp sugar
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 2 to 3 tbsp oil to mix the stuffing
  • 2 crushed Tomatoes
  • Mustard and Cumin seeds for the Temper

Farari Potato Khichdi

We have have heard of Sabudana Khichdi, Moryo (Samo), Sabudana Bateta na vada (should be my next upload), bet you guys if you have heard of Potato Khichdi. This measurements serves 3 people,ย  let me be 80% sure that 60% of you have never made this farari potato khichdi, specially eaten when you observe the ekadashi fast. Also called faral.

Ingredients

  • 7 Medium sized Potatoes roughly mashed with hands
  • 2 Medium sized Tomatoes Paste
  • Ginger chilli paste
  • Curry Leaves and fresh coriander to garnish
  • Oil and cumin seeds for temper
  • Butter Milk – Chaas, this will depend on how thick you want the khichdi to be. Its better to use the ready made yoghurt to not make too sour
  • Gound Peanut 4 to 5 Tbsp

Pizza…

Pizza pizza pizza pizza, hahaha who on earth would not like pizza. Very easy to make the base at home as well. Here presenting the easy home made veg pizza. This quantity makes 6 pizzas, if you prefer a thick spongy crust like papa johns pizza, then it makes 4 Pizzas

 

Ingredients

  • 3 cups Plain Flour
  • salt, sugar, oil and yeast (if you take one cup, then take 1 tsp of each of these)
  • Water to knead the dough
  • 1 kg Tomatoes to make the gravy
  • Oregano, Chilli flakes
  • Mushrooms, Capsicum, Olives, Sweet corn boiled- toppings of your choice
  • Mozerrella Cheese

For normal texture bake the pizza at 200 degrees for 15 minutes, alternatively if you want a crispier base, bake at 150 degrees for 20 minutes.

To make a magherita just add the paste to the base and lots of grated cheese, topped again with oregano and chilli flakes.

Tomato Paste Method

  • Boil the tomatoes in an open pan until they crack
  • Sieve them in a steel siever
  • Allow the water to drain out for minimum 2 hrs, you can even leave it the whole day
  • Once the water drains out, peel out the skin of the tomato (it easily comes out)
  • Blend all the tomatoes in a blender
  • In a pan put 2 tbsp oil, fresh grated ginger and the tomato paste and salt
  • Cook the tomato paste until it thickens, make sure you cover it with a lead because alot will spill out, once it thickens add Jaggery to taste, some people like it sweet some not very sweet. Mix well
  • Once it cools down add 1tbsp kashmiri chilli powder and 1 tsp red chilli powder