Sunday, December 28, 2008

Date Sweet/ Khajur Paak

Merry Christmas and Happy new Year

500gm date khajur packet
200gm fresh mava
50gm sugar
50gm ghee (1\4 cup)
20gm edible gum (Gaund)
1\2 cup water ( or simple milk)
Almonds chopped for decoration

Step 1: Deseed the dates and roughly chop up dates.

Step 2: Take 1\2 cup water (or simple milk) in kadai and heat up to boiling and add chopped dates. Step 3: Keep stirring till all dates becomes soft and turn off the flame.

Step 4: Cool for 2-3 minutes and place into grinder bowl.
Step 5: Blend the date in a mixer till smooth paste (If it is too thick add a tiny amount of water to loosen it but try to make thicker pulp)

Step 5: Grated mava. Step 6: Grind 20 pieces of almond into mixer.

Step 6: Take another thick pan and heat the ghee in pan.

Step 7: Fry edible gum on medium flame.

Step 8: Finely chopped fry edible gum and keep aside.

Step 9: Then remove half of the ghee from pan and add prepare dates mixer.

Step 10: Add sugar and stirring till thick consistency.

Step 11: Stirring well up to all water part is burn and paste of date looks dark brown color.
Step 12: Add fry edible gum and mix it.

Step 13: Add grated mava on a low flame and keep stirring.
Step 14: Stirring up to date mixture sets in thick consistency.

Step 15: Take little part of mixer in hand and try to make small balls if it becomes in shape then turn off the flame. Step 16: After that add almond powder and mix well.

Step 17: Pure the batter of khajur paak or date sweet on the plate.

Step 18: Cool for 20 minutes after that take little ghee in your palm and make medium balls of date sweet or khajur paak.

Step 19: Decorate the balls with chopped almond and place in another plate.

Step 20: Store into container and place in cool.

Another recipe of Date Sweet is HERE

1. If you use sweet mava then you don’t add sugar because I thought that khajur were sweet enough.
2. If you don’t like to add water then you directly grind the dates into grinder but you need heavy duty grinder because dates are not soaked.

Love is the basis of every relation in human kind, without it the world is barren.

Monday, December 15, 2008

Chakri / Spiral wheat flour snack

Chakri- Crispy and Crunchy Spiral Wheat Flour Snacks
Chakri is a wheel shaped crunchy spicy snack made from wheat flour or rice flour. In our Gujarat all people make from wheat flour. You can have lots of fun with this one as it uses a special tool called a sev maker.
Ingredients for making Chakri:
1 big bowl wheat flour
1\2 of bowl yogurt (curd)
6 tbsp sesame seeds
4 tbsp red chilli powder
1 tbsp turmeric powder
5 tbsp oil for making dough
Salt to taste
Oil for frying
Sev maker with star nozzle for making chakri
Method for making chakri:
Step 1: Place the wheat flour in steal vessel and cover with lid. Pure the half cup water in the pressure cooker and put the flour vessel in it and closed the cooker with top. Cook the simple flour in base of water for three whistles.

Step 2: Turn of the flame and cool at room temperature. If wheat flour is warm then it is best for making crispy chakri.

Step 3: Place this wheat flour in big bowl and rubbing smoothly with hand.
Step 4: Add red chilli powder, salt, turmeric powder, and sesame seeds in it.

Step 5: Heat 5 tbsp oil and add the sizzling hot oil to the wheat flour or if flour is warm then add oil as it is. Mix lightly.
Step 6: Add yogurt to make stiff dough. Knead thoroughly with hand not food processor. If you need than add little water for making smooth dough.
Step 7: Take sev maker and place the dough in a sev maker, using the chakri (star) nozzle.

Step 8: Closed the sev maker tightly.
Step 9: Make long strips with the sev maker and after that make spiral on to the paper. Gently press the ends of the chakri so it is not open when we fry it. Make this type of raw chakri at least more than ten. Step 10: Heat the oil for frying. Test the oil by dropping a small piece of dough and wait for 3 or 4 seconds if it does not rise to the top then oil needs to be heated.
Step 11: Gently place the raw charki in heat oil and fry it for two minutes until light brown on the underside. Step 12: Turn in to another side and fry into middle flame for 1-2 minutes. If you are frying in low or medium flame on another sides than it’s turns into golden brown and crispy. So you can take care of it.
Step 13: Remove the cooked chakri from the oil.

Step 14: Drain on paper and fry the remaining raw chakri in the same manner. Step 15: When all the chakri have been cooled then store in an airtight jar.

Sunday, November 30, 2008

Gulabjamun and Dry Coriander leaves puri

This post is special for my Mom and Dad. My mom is far away form me but always near to heart. Mom Happy Marriage Anniversary.
Love you and Miss you MoM
An Indian sweet preparation traditionally made out of evaporated desiccated milk blended with wheat flour, fried and soaked in sugar syrup.
Ready made gulabjamun paket of 200 gm
600gm sugar
Ghee for deep fry
Few strands of saffron

Method of making Gulabjamuns:
Step 1: Mix the ready made jamuns packet with 125 to 150ml water in parts in big vessel. (For richer jamuns, use simple milk instead of water.)
Step 2: Knead gently into soft and smooth dough.

Step 3: Apply ghee on both palms and then shape medium round and smooth jamuns without cracks from the dough. Cover the jamuns with moist cloth until we make sugar syrup.

Step 4: Take 600gm sugar in vessel.

Step 5: Add approximate 600ml water in it.
Step 6: Turn on the gas and heat this sugar mixer until they are bubbling.

Step 7: When bubbling is stop and mixer becomes slightly thick then turn the gas in lowest flame. Don’t turn off the flame until we simmer the gulabjamuns.

Step 8: Add few strands of saffron in sugar syrup.
Step 9: Take a thick pan and heat the ghee or oil on medium heat.

Step 10: Place the jamuns softly in heat oil in law flame.

Step 11: Deep fry in ghee in low flame until it turn golden brown.

Step 12: Drain excess ghee and place the hot sugar syrup in low flame.

Step 13: Soak the jamuns in hot sugar syrup for 15 minutes.

Step 14: After 15 minutes place it in another serving bowl and enjoy with your dinner or lunch….:)

Coriander leaves dry puri (Snack Item)

Ingredients for making coriander mixer:
3 cups fresh coriander leaves
9-10 long fresh green chillies
3 big size lemons (½ cup lemon juice)
1 tbsp turmeric powder
3 tbsp sugar
Salt to taste

Method for making coriander paste:
Step 1: Wash the coriander leaves very nicely and chopped it.

Step 2: Cut the green chillies and blend all material in mixer with little water.

Step 3: Mix till smooth paste.

Ingredients for making puri:
2 cup wheat flour
1 cup semolina (Rava/ Suji)
6 tbsp oil
Oil for deep fry the puri

Method of making coriander leaves puri:
Step 1: Mix the both flour with 6 tbsp oil very nicely.

Step 2: Add the mixer of coriander leaves.

Step 3: Knead slightly stiff dough and add little water if it needed.
Step 4: Cover with a moist cloth and keep aside for 5 minutes.

Step 5: Knead again and divided into big portions.
Step 6: Roll into big round shape and then cut into small round shape with help of round shape.

Step 7: Make small Slits with the tip of the knife on top of the puris.

Step 8: Deep Fry the puri in hot oil and fry until they are golden brown on both side.

Step 9: Drain excess oil.

Step 10: If you like square shape than try in square shape it is easy to shape and quick to make.

Step 11: Store in a container.

Step 12: Enjoy it in your breakfast or snack time…..............:))

Let us love everyone, who comes our way, every element that is a part of our life....To make this world more beautiful. :)