Tuesday, February 20, 2018

Adadiya Recipe


For  Mixing (dhaba) process
Milk - 2 tbsp,
Ghee (clarified butter) - 2 tbsp.
Black gram flour (urad aata) - 2 cup.

Ghee (clarified butter) - 1 cup,
Powdered sugar - 1 1/4 cup,
Edible gum - 1/4 cup,
Roughly chopped cashew and almonds - 1/3 cup,
Dry ginger powder(saunth powder) - 1 tsp,
Adadiya masalo - 1 tsp,
Cardamom powder - 1/4 tsp,
Slivered almond - 1-2 tbsp.

Grease a tray with oil and keep aside.

Dhaba process
In a pan heat milk and ghee till it gets warm.

Now in a mixing bowl, take black gram flour. Now add in warm ghee and milk mixture.

Combine well with both hands as per given below image. Cover and let it rest for 5-10 minuets.

Now sieve prepared flour and break lumps as per given below image. Texture of sifted flour should be crumbly.

Now heat one cup of ghee. Fry edible gum in batches over medium flame and keep aside.

Now add sifted flour into warm ghee.

Keep roasting and stirring flour over low to medium flame till it gets golden brown color.

Now turn off the flame. Add finely chopped cashew & almond along with cardamom powder, adadiya masala, saffron, dry ginger powder and fried edible gum. Mix well and let it rest for couple of minutes.

Now add powdered sugar and mix well. Transfer the mixture into a greases tray.

Sprinkle slivered almond on top.

Let it cool down completely. Cut into pieces once set.

Store into an airtight container up to 20-25 days.
Adadiya masala can be skipped.
Adjust amount of sugar as per taste.
Add shredded dry coconut for more flavor.

Thursday, February 15, 2018

Methi Na Dhebra

Fresh fenugreek leaves - 1 cup,
Garlic paste - 2 tsp,
Wheat flour - 1/2 cup,
Gram lour (chana atta) - 2 tbsp,
Millet flour (bajri atta) - 1/4 cup,
Sorghum flour (juwari atta) - 1/4 cup,
Salt - to taste,
Turmeric powder - 1/2 tsp,
Red chilli powder - 1 1/2 tsp,
Cumin seeds - 1/2 tsp,
Cumin and coriander powder - 1/2 tsp,
Asafoetida - 1/4 tsp,
Ghee (clarified butter) -2 tbsp,
Water - 1/3 cup or as needed.

Ghee (clarified butter) - to roast dhebra.

Wash and dry fresh fenugreek leaves well. Chop finely and measure one cup.
In a mixing bowl, add all the ingredient except water.

Mix well.

Now gradually add water, little at a time and form semi stiff dough.

Let it rest covered for 3-5 minutes. Divide dough into 6 equal parts.

Roll each part into round shape disc with the help of rolling pin using dry flour as per below image.

Roast rolled disc over hot skillet from both the sides using ghee. Roast dhebra over medium to medium high flame. Repeat the process with remaining dough.

Ghee can be replaced by oil in roasting process.
Red chilli powder can be replaced with green chilli paste.
Serve with tea or keri chundo. For chunda recipe, click HERE.

Tuesday, February 6, 2018

Samosa Recipe

Ingredients (makes 14)

For Outer Layer
All purpose flour - 2 cup,
Semolina (suji/rava) - 1/4 cup,
Salt - to taste,
Carom seeds (ajma) - 1/4 tsp,
Clarified butter (ghee) - 1/4 cup,
Water - 1/2 cup.

For Stuffing
Potato - 3-4,
Frozen peas - 1/4 cup,
Clarified butter(ghee) - 1 1/2 tbsp,
Cashew - 2 tbsp,
Raisins - 2 tbsp,
Dry coriander seeds (Dhana) - 1/2 tbsp,
Fennel seeds (saunf) - 1/2 tbsp,
Cumin seeds - 1 tsp,
Chilli flax - 1 tsp,
Dry Fenugreek leaves (kasuri methi) - 1 tsp,
Ginger paste - 1/2 tbsp,
Green chilli paste - 1 tbsp,
Fresh coriander - 1/4 cup,
Garam masala - 1 1/4tsp,
Dry mango powder (amchur) - 1/2 tsp,
lemon juice 1/2 tsp,
Sugar - 1/4 tsp,
Asafoetida - 1/8 tsp,
Black salt (sanchar) - 1 tsp,
Salt - to taste.

Peanut oil - for frying.

For serving
Green chutney - For green chutney recipe, click HERE.
Tamarind and jaggery chutney - For  tamarind and jaggery chutney recipe, click HERE.

For Outer Layer
In a mixing bowl add all the ingredients listed under the header "For Outer Layer" section above, except water.

Mix well with both hands till ghee combines well with flour as per given below image.

Now gradually add little water at a time and form semi stiff dough.

Cover dough with damp kitchen towel. Let it rest covered for about 20 - 25 minutes.

For Stuffing
Wash and steam boil potato till it gets well cooked.

Let it cool down completely. Remove skin and roughly crush using hands.

Roughly chop cashew and keep aside.

Roughly crush dry coriander seeds along with fennel seeds and cumin seeds. Keep it aside.

In a pan heat ghee over medium flame. Add asafoetida followed by chopped cashew and raisins.. Cook for few seconds.

Now add roughly crushed cumin seeds, fennel seeds and coriander seeds. Again cook for couple of seconds.

Now add chopped ginger and chilli paste. Cook till raw flavor of ginger reduces.

Now add rest of the ingredients from stuffing section above such as chilli flax, dry fenugreek leaves, garam masala, dry mango powder, sugar, black salt, salt and green peas. Stir and cook for few seconds.

Now add roughly mashed boiled potato. Mix well till all the spices and potato combines well.

Switch off the flame and let it cool down to room temperature. Sprinkle finely chopped coriander leaves and mix well.

Take dough on work surface and kneed well. Now divide prepared dough into 7 equal parts.
Roll each part in an oblong shape disc as per given below image. Rolled disc should be on thicker side.

Give a horizontal cut to the prepared disc and cut into two.

Take one part of the disc and apply water to its edges as per below image.

Now stick both the edges and give it a cone shape as per given below image.

press and seal edges well.

Now add stuffing into the hollow space of prepared cone.

Now press and seal both sides well. Place prepared samosa in a plate. Cover with kitchen towel. Prepare all samosa with the rest of stuffing and dough.

Deep fry samosa in batches over medium to medium low flame. Oil should not be hot else samosa will not be flaky. And if temperature of oil is very low samosa will absorb oil.

Fry samosa till it becomes golden brown color.

Remove in a paper towel and serve with chutney.

Adjust amount of spices for stuffing as per choice.
Ghee can be replaced by oil in dough making process.