Mixture/Chavanu

Quantity about 1 kg

Ingredients:

1.      1 cup split bengal gram (chana dal)

2.      1 cup peanuts

3.      1 cup mung beans

4.      1 cup rice flakes, flattened rice (poha)

5.      1 cup colorful boondi

6.      1 cup sev-bhujiya

7.      1 cup whole dry peas

8.      1/2 cup halves cashew nuts

9.      Oil for deep fry

For spices:

1.      1 tablespoon red chili powder

2.      1/2 tablespoon black pepper powder 

3.      2 tablespoon sugar powder

4.      1 teaspoon turmeric powder

5.      1 teaspoon cumin powder

6.      1/2 teaspoon garam masala

7.      1/2 tablespoon  amchur powder

8.      1/2 teaspoon black salt powder

9.      Salt to taste

Method:

1.      Wash and soaked chana dal, mung beans and dry peas 3 to 6 hours separately.

2.      Remove the water drained and spread separately in a kitchen towels for 15 to 20 minutes.

3.      So all the water is absorbed and beans are dry.

4.      Mix the all spice ingredients in grinder and grind very fine power. Set aside. 

5.      Heat the oil in a pan until smoking point.

6.      Place the chana dal in batches in a wire mesh strainer, lower it into the oil.

7.      Fry dal until crispy or pinkish brown, lift out the strainer and transfer to paper towels to drain.

8.      In separate batches fry peanuts, cashews, peas, and mung beans. Drain on paper towels.

9.      Sprinkle in 1 tablespoon spice powder, mix very well.

10.  Now add half of rice flakes to the wire mash strainer lower it into the oil and fry until the frothing oil subsides and poha floats. (It should not brown only turn golden yellow).  

11.  Fry the remaining flat rice dry on paper towel blot all the excess oil.

12.  Sprinkle in another 1 tablespoon spice powder and toss well.

13.  In large bowl combine all beans, nuts and flakes. Toss well.     

14.  Mix in boondi and sev toss everything very well.

15.  Now add in another 1 tablespoon spice powder and toss well.

16.  If you like more or less spicy mixture increase or decrease the spice powder.

17.  Allow the mixture to cool completely before storing in air tight container.

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Smiley Sandwiches

Ingredients:

1.      1 big boiled potato grated

2.      1/2 cup grated paneer

3.      1/4 cup chopped coriander leaves

4.      1/4 cup chopped mint leaves

5.      2 tablespoon cornflour

6.      1 teaspoon lime juice

7.      1 teaspoon garam masala

8.      1/4 teaspoon red chili powder

9.      1/2 teaspoon chat masala

10.  Salt to taste

11.  butter for shallow fry

12.  4 slices bread

13.  2 slices cheese

14.  Sliced tomatoes

15.  Sliced onions

16.  Sliced cucumbers

17.  Cherry tomato

18.  Tomato ketchup

19.  Mayonnaise 

Method:

1.      In mixing bowl combine potato, paneer, corn flour, coriander and mint leaves.

2.      Add in lime juice, garam masala, chili, salt and chat masala.  

3.      Mix well and make round patty, than shallow fry in medium heat. Keep aside. 

4.      Place bread slices on cutting board, cut into circles using cookie cutter or sharp knife.

5.      Repeat with slices cheese than make face using sharp knife and small round cutter.

6.      Apply butter and mayonnaise in bread slices.

7.      Close the sandwiches, apply on top ketchup than cheese slice.

8.      Decorate with cheery tomato for nose and cucumber for ears.

9.      Served with your favorite drink. Enjoy!

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Homemade Granola Bars

This is my first attempt at homemade granola bars and I had no idea how easy it was to make your own! They are the perfect for on the go breakfast, kid’s lunch box or a long fall hike. Give these try easypeasy bars and let me know what u thinks.

Ingredients:

1.      2 1/2 cups oats

2.      1 cup coarsely chopped dried fruits and nuts

3.      1/3 cup butter or oil in room temperature

4.      1/3 cup honey

5.      1/4 cup brown sugar/ white sugar

6.      1/2 cup grated coconut fresh or dry

7.      1 teaspoon cardamom seeds

Method:

1.      Roast the oats and coconut flakes on medium heat for about 5 to 7 minutes.

2.      Roast the almond cashew and melon seeds.

3.      I added almond, fig, raisins, cranberries, dates, walnut, cashew, melon seeds, chocolate chips, dry mango and kiwi.

4.      Preheat the oven to 180º C and line a flat baking tray with parchment paper overlapping the sides.

5.      In bowl combine oats, coconut, sugar and other ingredients and mix well.

6.      Spread into the prepared pan.

7.      Use a small piece of parchment paper, press mixture evenly in pan very well.

8.      Bake for 25 to 30 minutes or until light golden brown.

9.      Let it cool for at least 2 to 3 hours before removing pan.

10.  Cut into rectangles, Store in airtight container.

Note:

1.      To make firm rectangles shape bars mixture should be press tightly while baking it.

2.      You can make bars with muesli mixture also.

3.      You can include or exclude any dried fruits and nuts of your choice or according to your kitchen pantry.

4.      Replace brown sugar with palm or white sugar.

5.      I have sweet tooth so I use 1/4 cup sugar u can reduce and use 1 to 2 tablespoon.

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Hara Bhara Kabab

Ingredients:

1.      1 cup spinach blanched

2.      2 potatoes boiled

3.      1/2 cup paneer crumbled

4.      1/2 cup peas boiled

5.      1/4 cup roasted gram flour

6.      1 tablespoon green chili paste

7.      1 tablespoon roasted and ground cumin

8.      1 teaspoon garam masala

9.      1 teaspoon amchur powder or lemon juice

10.  Salt to taste

11.  Oil to shallow fry

Method:

1.      Wash and boiled the potatoes, allow to cool remove the skin and mash well. Keep aside.

2.      Wash the spinach leaves, remove the stalks, blanch the spinach and remove all excess water.

3.      Cook peas in microwave for 3 to 5 minutes, then blend peas and spinach in blender, without adding any water. Make smooth paste.

4.      In large bowl add mash potato, spinach paste and other ingredients, mix well.

5.      Divide the mixture in to 10 to 12 lemon size balls and shape into round patties.

6.      Heat the griddle, smear 1 tablespoon oil or butter in and shallow fry the patties on medium heat.

7.      Drizzle few drops of oil or ghee on a kabab and cook for 3 to 4 minutes or till both sides turn crispy and golden brown.

8.      Serve hot with mint chutney or tamarind chutney.

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Hummus and Tahini

Ingredients:

·        For Tahini Sauce

1.      1/2 cup roasted sesame seeds

2.      3 tablespoon lemon juice

3.      1/4 cup olive oil

4.      4 cloves garlic

5.      1 green chili (optional)

6.      Salt to taste

 Method:

1.      Mix all the ingredients and blend to make a pourable paste.

2.      Add more oil and blend until desired consistency. 

3.      Store in the refrigerator in a tightly closed container. It will keep for up to a month.

·        For Hummus

Ingredients:

1.      2 cups cooked chickpeas

2.      1/2 cup water

3.      1/4 cup olive oil

4.      1/2 cup tahini sauce

5.      4 cloves garlic

6.      1 teaspoon cumin seeds

7.      2 tablespoon lemon juice

8.      1/2 teaspoon black pepper

9.      Salt to taste

10.  Paprika, olive oil and chickpea for garnish

Method:

1.      Combine all the ingredients for hummus grind using food processor.

2.      Process until the mixture is smooth, light and creamy mixture if you needed add water more..

3.      Transfer the hummus to a bowl and rest it in the fridge for 30 minutes.

4.      To serve, drizzle it with little olive oil, paprika or red chili powder and some chickpeas.

5.      Serve it with pita, vegetable sticks or crackers.  

Note: Add seasonings to according your taste if needed.  

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Lebanese Falafel

Falafel is a very famous and delicious Middle Eastern gourmet appetizer. It’s made from a deep fried paste of chick peas, onions and different herbs and spices.

Ingredients:

1.      2 cups boiled chick peas

2.      1 onion chopped

3.      1/4 cup fresh parsley chopped

4.      1/4 cup coriander chopped

5.      1 tablespoon ground cumin

6.      5 cloves garlic crushed

7.      2 teaspoon black pepper 

8.      Salt to taste

9.      1/4 cup corn flour

10.   Oil for deep fry

Method:

1.      Combine all the ingredients for falafel and grind using food processor.

2.      Run the food processor for a couple of minutes until they turn into a paste.

3.      If needed add little water than divide this dough into equal parts and make patties or balls.

4.      Heat the oil in frying pan on medium high heat.

5.      Slowly drop the Falafel in the oil and fry until they are brown.

6.      Serve Falafel with pita bread, salad,  tahini sauce or  with hummus.  

Note:

Baking the Falafel     

Layer the Falafel patties on an oven tray that has been lightly oiled and bake in the oven at 200º C for 7 to 10 minutes.
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Kathiyawadi Suki Kachori / Dry Kachori

 Kathiyawdi dry kachori is deep fried crispy balls stuffed with spicy, tangy mixture of gram flour or gathiya flour and lots of Indian spices. This dry kachoris store about a month in room temperature. It can be served with tea/ coffee as well. It can be served without chutney because it’s very spicy and tangy but if u like served with tamarind chutney.      

Ingredients:

For Pastry or Pad:

1 cup all purpose flour

2. 3 tablespoon warm oil

3.  Salt to taste

4.  Water as needed 

For stuffing:

1.      1 1/2 cup gathiya/papdi gathiya/sev  coarse powder or roasted gram flour

2.      3 tablespoon oil

3.      1/4 cup tamarind pulp

4.      1/2 cup palm sugar or jaggery

5.      1/2 cup water

6.      1/2 teaspoon clove powder

7.      1/2 teaspoon  cinnamon powder

8.      1/2 teaspoon asafetida

9.      1 tablespoon garam masala

10.  1 tablespoon red chilli powder

11.  1 tablespoon coriander cumin powder

12.  1 tablespoon sesame seeds

13.  1 tablespoon coriander seeds

14.  1 tablespoon fennel seeds

15.  Salt to taste

16.  1/8 cup raisins

17.  1/4 cup cashew nuts chopped

18.  Oil for deep frying    

                  

Method:

1.      In bowl add salt, all purpose flour and warm oil and mix well.

2.      Add water as needed and knead smooth dough. Cover the dough and leave for 30 minutes. 

3.      Coarsely crushed the gathiya or sev if you don’t have roast the gram flour until lightly pink.

4.      You can take half gathiya and half roasted gram flour also, mix well and use.

5.      In bowl mix jaggery, tamarind and water.

6.      Heat 2 tablespoon oil in pan, add asafetida and tamarind mixture.

7.      Cook for 2 minutes now add all spices and mix well.

8.      Now add gram flour or gathiya flour and mix very well.

9.      Than add raisins and cashew and sauté this mixture until dry and look like dough.

10.  Turn off the flame, Your stuffing is ready.

11.  After cool this stuffing make small ping pong size balls.

12.  Heat the oil in medium flame, Divide the all purpose flour in same equal portion.

13.  Give them a shape a ball and roll each ball into thick puri.

14.  Put the stuffing ball in middle, wrap stuffing with puri.

15.  Seal the edges and give it a shape of ball.

16.  Deep fry 5 to 6 (Balls)kachori in medium to low flame until they turn light brown.

17.  Store in airtight container cool and dry place.           

Note:

Kachori pad or outer layer is very thick so make thick puri and cover the stuffing. cook evenly kachori, deep frying it over medium or high flame will make small bubbles on its outer layer leaving and inner layer uncooked.
brush with oil and baked the Kachori in 180c for 20 to 30 minutes or until golden brown.

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Happy Diwali and a Prosperous New Year

On this auspicious occasion, I would like to wish each and everyone of you a very Happy Diwali and a Prosperous New Year. Enjoy the sweets and savories with loved ones and make merry of this special day, a day that has been held special for generations.