1 cup Peanuts ( soaked for 30 minutes in 2 cups water,cooked in cooker till 3 whistles and drained )
1 tbsp Ghee.
1 tsp Jeera.
1/8 tsp Asafoetida.
1 Green chilli (chopped)
6 leaves of Kadi Patta.
1 tbsp grated Coconut.
1/2 tsp Sugar.
Salt to taste.
Heat ghee in a pan,add jera,asafoetida,curry leaves and chopped chillies.
Let it cook for a minute,add peanuts and salt.Mix well.
Add grated coconut and sugar.
Add chopped corriander leaves( Optional).
Remove in a serving bowl.Serve hot.
1 tbsp grated Coconut
3 cups Cashewnuts
10 tbsp Powdered sugar
1 tbsp Corn flour
1/2 tsp Rose essence
Silver warq , for decoration as required
Soak cashew nuts in five cups of water for an hour or two. Drain and grind them to a fine paste, using as little water as possible.
Mix together sugar and cashewnut paste. Cook in a deep pan on medium heat. When the mixture begins to thicken, reduce heat and keep stirring. When the mixture becomes thick and leaves the sides of the pan (it should take about eight minutes) sprinkle cornflour.
Stir well and remove from heat. Immediately mix in the rose essence and quickly turn onto a greased marble or wooden surface.Quickly roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis.
Happy Cooking! ! !
chaat recipes are ultra-popular recipes across cities in india especially with younger generations. One such simple, tasty and popular chaat recipes is puri chaat…
1/2 cup chopped Tomato.
1/2 cup chopped Onion.
1/2 cup chopped Potatoes(Boiled,peeled and chopped)
1/2 cup Boiled sprouted Moongs.
1/4 cup chopped Corriander Leaves.
2 tbsp Meetha chutney.
2 tbsp Mint Chutney.
1/2 cup Nylon Sev
2 tbsp Pomegranate Seeds.(Optional)
1 packet Pani puri ka puris.
1/4 tsp Chat masala.
Salt to taste.
In a bowl mix together chopped tomatoes,onions,potatoes and moong,sprinkle chat masala and salt.
In a plate arrange puris,poke and open them to make an incersion.
Fill the puris with the prepared mixture,add meetha and mint chutney.
Sprinkle sev and chopped coriander leaves,garnish with pomegranate seeds.
Tip:Beaten sweet curd can also be added to this dish to make dahi puri chat.
This halwa is a delicacy from Rajasthan. It takes a long time and lot of patience to sauté the dal and prepare this halwa and it will
probably require a little extra ghee too. But the final product is worth every pain taken.
1 cup Yellow Moong Dal(Split green gram skinless)
1 cup Sugar.
1 tbsp Besan.
Pinch of Saffron
3/4 cup Ghee.
1 tsp Elaichi powder.
10 Almonds grated into flakes.
Pinch of Salt.
Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one cups of water. Add saffron to the syrup.
Heat ghee in a thick-bottomed pan and addbesan,saute for a minute,now add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns golden brown.
This needs time and patience. Do not rush through this step.
Add the sugar syrup. Stir till the syrup is thoroughly incorporated and the halwa is of dropping consistency
Add elaichi powder and almond flakes.I have used this mini slicer to make flakes.
Cover and cook for 3 to 4 minutes or till sugar syrup is completely absorbed in the halwa.
Remove in a serving bowl amd serve hot garnished with almonds.
Tip:Adding besan to melted ghee before putting the ground moong dal, helps in even cooking of ground moong dal and also prevents formation of lumps during cooking.
Fresh hot syrupy jalebis are a hit at any chaat party.They can be easily made at home with some practice.
This recipe will give you one of the best homemade jalebis – crisp, crunchy, syrupy and juicy.
1 cup Refined Flour.Refined flour (maida) 1 cup
1/2 cup Dahi (Yogurt) 1/2 cup
3 cups Sugar
1 tbsp Milk
Kesar (Saffron) a few sprigs
Ghee for deep-frying
In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter.
Cover and keep in a warm place to ferment for 24 hours. Beat the batter with your hands again for 15 minutes.
Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves. Add milk and when the scum rises to the top, collect it with a ladle and discard. Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm.
Heat sufficient ghee in a kadai on medium heat. Pour some batter onto a jalebi cloth (muslin cloth with small hole in centre), gather the edges and make a tight potli or Jalebi bottle available in market,you can also use plastic pipping bag .
Squeeze round spirals into the hot ghee and deep fry,turning them over gently a few times, till they are evenly golden and crisp.
Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.