Category Archives: Indian Festival Sweets and Snacks

Recipe – Namak Para / Nimki / Namkeen Mathri

Recipe – Namak Para / Nimki / Namkeen Mathri

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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.
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Recipe – Maida Petha

Recipe – Maida Petha

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Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients

For the dough

  • Maida (Plain Flour): 2 Cup
  • Ghee: ¼ Cup + 1 teaspoon
  • Water: As required to knead the dough

Other Ingredients

  • Oil: for deep fry
  • Sugar: 1 Cup
  • Water: ¼ cup
  • Cardamom Powder (elaichi powder): ¼ Teaspoon

Method

  • Combine flour and ghee well. Add water and knead a soft dough. Cover it with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 4 equal portions and roll into balls.
  • Roll each ball into a thick circle (1/8-inch thick). Now using a knife or pizza cutter, cut a maximum big square or rectangle shape from the rolled dough. Discard the cut edges and keep it aside. Using knife draw ¼ inch width pieces, then from the other side draw 1-inch length pieces. So, we get each piece of 1-inch length, 1/4 -inch width and 1/8-inch thickness. Using knife scrap the pieces out on a plate.
  • Likewise roll the other 3 balls and make petha shape.
  • Heat oil for deep fry
  • Once oil is hot, smoke starts to come out form oil, then add 15-20 pethas in oil. After 30 seconds, lower the heat to medium and fry the pethas in medium heat flipping occasionally until light brown and crispy. Take them out on a kitchen napkin. Let the oil heat in high again and repeat the process of frying pethas in multiple batches until all are done.
  • Take a kadai or pan. Using 1 teaspoon ghee grease the pan and a flat spatula’s top.
  • Add 1 cup sugar and ¼ cup water in the pan and heat it.
  • Water sugar melts and starts to bubble up to 1-string sugar syrup, turn off the heat.
  • Immediately add the fried pethas and toss it continuously for 4-5 minutes or until sugar is well coated around the pethas.
  • Leave it for 30 minutes to cool down
  • Serve or store in air tight container for later use.

Recipe – Rajasthani Dal Churma

Dal Churma is a traditional and popular dish in Mainly Rajasthan. It is coarsely ground wheat flour and mixed with ghee and sugar. It is served as dessert or with dal. Dal bati churma main ingredient in any Rajasthani thali.

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Prep Time: 20 Minutes

Cook Time: 20 Minutes

Serves: 4

Ingredients

  • Wheat Flour (Aata): 1 cup
  • Rava (Sooji / Semolina): 2 Tablespoon
  • Ghee: 2 tablespoons for dough + 2 Tablespoon for later
  • Powdered Sugar: ¼ Cup
  • Oil: for deep fry
  • Almonds: 7-8, chopped
  • Water: as required

Method

  • Mix wheat flour and rava well.
  • Add 2 tbsp melted ghee, mix well.
  • Using water knead a stiff dough.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Knead the dough again using 1 teaspoon oil /ghee and divide it into 5-6 equal portions. Roll each portion into a smooth ball, flatten it a little and make a thumb press mark in the middle.
  • Deep fry the batis in medium heat for 7-8 minutes until it is golden brown. If you fry them in high heat, batis will be golden from outside but from inside the dough will still be raw.
  • Take out the batis and leave it to cool for 10-15 minutes.
  • Now break them into small pieces and add the pieces in grinder.
  • Grind it coarsely. Do not grind it for more time, otherwise it will become like dough again.
  • Transfer this to a bowl.
  • Heat 2 tablespoon ghee in a small pan, saute the chopped almonds for 1-2 minutes. Transfer this almond with ghee in the churma bowl. Toss it well.
  • Add ¼ cup of powdered sugar and toss well again.
  • Serve with dal.
  • Dal Recipe – http://wp.me/p8yNxk-XI

Recipe – Choley Sundal / Dry Choley

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Soaking time: 6 Hours

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Serves: 3

Ingredients

  • White Chickpeas (Choley): 1 Cup
  • Water: As required
  • Salt: 1 Teaspoon or to taste
  • Sugar: ¼ Teaspoon
  • Turmeric Powder: ¼ Teaspoon
  • Oil: 1 Tablespoon
  • Dried Red Chili: 2
  • Curry Leaves: 5-6
  • Hing ( asafetida ): 1 pinch
  • Mustard Seeds: ½ Teaspoon
  • Ginger: 1 teaspoon, chopped or crushed
  • Green Chili: 2, slit cut lengthwise into 2 pieces
  • Garam masala Powder: ½ Teaspoon
  • Dry Mango Powder (Amchur Powder): ½ Teaspoon
  • Red chili powder: ¼ Teaspoon
  • Lemon juice: 1 teaspoon
  • Grated Coconut: 2 Tablespoon
  • Cilantro (Coriander Leaves): 1 Tablespoon, chopped

Method

  • Wash the Choley 2-3 times and soak in water for minimum 6 hours or overnight. Add ¼ teaspoon salt and ¼ teaspoon sugar in the water while soaking.
  • Drain the choley and boil with 3 cups of water, ½ teaspoon salt and turmeric powder in a pressure cooker for 3 whistles in high flame. Do not overcook the choley.
  • Turn off the heat and let the pressure goes off from cooker for 10 minutes, then open the lid. Drain the water and keep the choley aside.
  • Heat oil in a pan. Add mustard seeds, when it starts to splutter, add curry leaves, green chili, ginger, red chili and hing. Saute for 1 minute.
  • Add coconut, garam masala powder, amchur powder, red chili powder. Sauté for 1 minute.
  • Add the boiled Choley, 1/4 teaspoon salt. Mix well, cover it for 4-5 minutes.
  • Turn off the heat. Add lemon juice, coriander leaves. Mix well and serve.