All posts by Sneha Modi

Hi! I am Sneha Modi, a homemaker and not a professional cook or an expert in kitchen. SnehDeep’s Kitchen is a culmination of my exposure to different food habits as well as my passion of experimenting with food. The objective of SnehDeep’s kitchen is to assist each and every individual who struggles with the ideation of daily food menu.

Green Peas Soup

Recipe – Green Peas Soup / Hara Matar ka Soup

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

Ingredients

  • Green peas: 1 Cup
  • Green chili: 1
  • Mixed vegetable: 1/4 cup, finely chopped ( carrot, beans, cauliflower)
  • Butter: 1/2 Tablespoon
  • Onion: 1 Tablespoon, finely chopped
  • Bell pepper: 1 Tablespoon, finely chopped
  • Spring onion: 1 Tablespoon, finely chopped
  • Garlic: 1 clove, finely chopped
  • Salt: 1/2 Teaspoon
  • Black salt: 1/4 Teaspoon
  • Black pepper powder: 1/4 teaspoon
  • Lemon juice: 1 Tablespoon
  • Cornflour: 2 Tablespoon
  • Water: as required

Method

  • Boil the mixed vegetable with 1/4 cup of water. Keep it aside.
  • Blend 3/4 cup peas, 1 green chili and 1/4 cup water to smooth paste
  • Heat butter in a pan
  • Saute onion, spring onion, bell pepper and garlic clove for 2-3 minutes
  • Add cornflour and sauté for another 2 minutes
  • Add 1/4 cup peas, salt, black salt, black pepper powder and sauté for 1 minute
  • Add green peas paste, boiled vegetable with water. Mix well .
  • Add 3-4 cups of water to get a thin consistency for soup
  • Mix and let it boil for 4-5 minutes
  • Turn off the heat. Add lemon juice and serve.
  • You may add little honey while serving
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Gond ke Laddu

Recipe – Gond ke laddu / Aata ke laddu

Prep time: 15 mins

Cook time: 45 mins

Serves: 30 big laddus

Ingredients

  • Aata ( wheat flour) : 1 kg
  • Powdered Sugar: 1/2 kg
  • Gond( edible gum): 150 gram
  • Gath nariyal ( dried coconut): 1 cup grated
  • Badam ( Almonds) : 150 grams
  • Ghee ( clarified butter ): 1/2 kg

Method

  • Chop the badams lengthwise into thin slices and keep it aside
  • Grate the gath nariyal and keep it aside
  • In a wide kadai, add ghee
  • Once ghee is hot, deep fry the gonds till light it puffs up. Take it out and keep it aside
  • In the remaining ghee add Aata.
  • Medium the heat and roast the Aata in medium heat for 30 minutes or till Aata is roasted well . Not too dark, not too light. It should be like light golden color.
  • Add badam and toss well.
  • Turn off the heat.
  • Add the fried Gond and toss well.
  • After 10 minutes add, powdered sugar and grated coconut. Toss it well.
  • Wait for 10 minutes, when Aata is not very, form laddu shapes.
  • Eat fresh or keep it in container. It stays good for 1 to 2 months.

Recipe – Namak Para / Nimki / Namkeen Mathri

Recipe – Namak Para / Nimki / Namkeen Mathri

IMG_6243

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

  • Flour (Maida): 1 Cup
  • Salt: 1 Teaspoon or to taste
  • Carom Seeds (Ajwain): 1 teaspoon
  • Oil or ghee: 3 Tablespoons
  • Water: As required to knead the dough

Method

  • In a wide bowl, mix flour, salt and ajwain. Add oil/ghee. Mix well. Using water, knead a semi stiff dough. Dough should not be very hard like Suhali / mathri, otherwise rolling it would be tough and if you make the dough softer, it will not be crunchy after deep fry. So, a semi stiff dough is perfect.
  • Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Heat oil for deep fry.
  • Divide the dough into 3 equal portions and roll into balls.
  • Roll each ball into 5-inch diameter circle.
  • Using a knife first cut ½-inch apart horizontal lines, then cut 1 inch apart vertical lines.
  • Using a knife scrap out the pieces from the rolling board into a dotted spatula.
  • Once oil is very hot, add the pieces into the oil. After 1 minute, lower the heat and deep fry the nimkis until golden brown and crispy. Flip it all occasionally.
  • Take out nimkis on a kitchen towel. Serve hot. Or, allow them to cool completely and store in an airtight container.

Cook’s Note

  • You may use wheat flour(aata) for the dough.
  • You may use little hot milk or milk cream while kneading the dough, for softer Mathris.