Chirping Talk: 2014

Thursday 11 December 2014

Best Out of Waste - Tablemat Made From Newspaper

Made by Esha Jain

Sunday 14 September 2014

Khasta Kachori

After Dashlakshan Parv, its first sunday to enjoy hot Khasta Kachori with Aloo ki Sabji.
Ingredients:

2 cups Maida
1/4 cup Refined oil
1/2 cup Dhuli Urad Dal
1/2 tspn Cumin seeds
1/2 tspn Corriander Powder
1/2 tspn Garam Masala
1 pinch Baking soda
1/2 tspn mango powder
Asafoetida
Salt
Oil to deep fry
Method :
1. Wash n soak the urad dal in water for 2 hours.
2. Mix baking soda, salt and oil into the maida and mix well. Knead the dough with the help of water to make a soft dough. Leave the dough covered for 30 minutes.
3. Grind coarsely soaked dal in a grinder.
4. Heat oil in a pan and put asafoetida, cumin seeds, coriander powder. Roast the masala and add ground dal to it.
5.Mix the dal well with the masala and roast it.
6.Turn off the flame once the dal turns brown in colour. It will be sticky while roasting. Keep stirring continously.
7. Add garam masala and mango powder into the mixture. The stuffing is ready.
8. Now heat oil in a deep pan to fry the kachori. Let the oil
heat.
9. Make smallballs of the dough. Press balls, apply 1-2 drops of water on it and stuff it with 1 tea spoon dal mixture. Close it like we do in stuffed prantha.
10.Press the balls with hands so that the stuff settles down inside it. Now roll the stuffed ball into a flat thick disc with the help of roller.
11. Roll it with light hands, else the dal will come out making holes.
12. Now put these rolled discs into the oil and fry on reduced flame until it gets brown in colour. Fry 3-4 kachoris at one time.
13. Take them out on a plate.
Khasta Kachori is ready. Serve it with aloo ki sabji and green coriander chutney.

Aloo Ki Sabji:

Ingredients:

4-5 boiled potatoes
1 tsp. fenugreek seeds (methidana)
1 tspn cumin seeds
1 tbspn Saunf powder
2 tbspn Coriander powder
1/2 tspn Turmeric powder
1 tspn Red chilli powder(as per taste)
Asafoetida
1/2 tspn garam masala
1/2 tspn mango powder
1/2 tspn Ginger paste
2 Tomatoes
Oil
Salt

Method:

1. Grind the tomatoes in grinder.
2. Heat 2-3 tbspn oil in kadahi. When oil get heated add asafoetida, cumin seeds and fenugreek seeds. 3. When starts to crackle, add ginger paste, corriander powder, saunf powder. Add tomatoes and fry till oil seperates. Add salt, turmeric powder, red chilli powder and mango powder.
4. Add some water and let it boil for 10-12 mins on medium flame.
5. Mash potatoes in big pieces ( dont turn it in paste). Add potatoes in puree and keep stirring. Boil it for 10 more mins on reduced flame. Then add garam masala.
6. Serve hot.
You can garmish it with chopped green corriander leaves.
You can add green chili paste as well with ginger paste.

Caramalised Sooji Halwa

We all like sooji ka halwa. Today I tried it with a new twist and it was superb.

Ingredients:
1cup sooji
1 cup sugar
1/2 cup ghee
dryfruits

Method:
1. Soak the sooji in water.
2. Add ghee in a pan and add sugar.
3. Caramalise the sugar till turn lil brown.
4. Now throw the excess water from sooji and add sooji in pan.
5. Stir and fry to make sure lumps are not formed.
6. Garnish with dry fruits.
Serve hot.

Friday 12 September 2014

Pineapple Flavoured Dry Fruit Cake

I tried a cake in Philips Air-fryer for first time. Though not sure how will it be but it came out well.
Ingredients

1 cup Maida
1/2 cup Icing Sugar
1/2 cup Butter
1/2 cup Milk
1/4 cup Milkmaid
1 tspn Pineapple essence
1 tspn Baking powder
1/2 tspn Baking soda
Chopped dry fruits

Method
1. Preheat Air-fryer at 180 degree for 5 mins.
2. In a bowl sieve maida, baking powder & soda and mix it.
3. In another bowl mix icing sugar, melted butter, pineapple essence and mix it well.
4. Add milkmaid, milk slowly & mix. Mix all the ingredients to make a batter.

5. Now dust the dry fruits with dry maida & add to the batter.
6. Prepare the tin mold for baking by greasing with oil on all sides & bottom & dusting with maida.
7. Pour the batter in mold and place it in air-fryer. Bake it for 35 mins at 180 degree.
8. Check with a knife..Ii it will come out clean then its done. Take out the cake & let it cool. Cut it into pieces.

Thursday 11 September 2014

Instant Jalebies

Its raining outside and craving for hot jalebies!!! Now get up and relish your taste buds with instant jalebies...

Ingredients:

1 cup maida
1/2 cup curd
1 heaped tspn baking powder
A pinch orange food colour
Refined to deep fry
2 cups sugar
1 cup water

Method:

1. Put the sugar and water to boil. Reduce the flame and simmer till you get one thread consistency. Remove from fire.
2. Mix well maida, curd, food colour and baking powder. Add enough water to make a smooth and thick batter.

3. Fill this batter in a piping bag.

4. Heat a 1" layer of refined oil(add 1 tbsp desi ghee if u want) in a flat bottomed pan. The ghee should not be too hot.

5. Pipe the batter in circles. Let the sizzles die out a little and turn the jalebies when firm. Cook on low flame. Fry to light golden brown.

6. Remove the jalebies to a moderately warm sugar syrup and dip a litle and take out immediately to keep it crispy. Serve hot.

Thursday 21 August 2014

Khandavi Made By Me

1. Take 1 cup besan and 1 cup curd. Mix it well.
2. Pass iit through a soup strainer to make sure batter is smooth. Add 2 cups of water.
3. Now add salt according to taste. Add 1/2 tspn lemon juice, 1/4 tspn turmeric powder and 1 tspn cooking oil. Transfer it in heavy bottom pan preferrably with handles.
4. Now cook it on medium flame for 10-12 minutes. Keep stirring continously. Batter will start leaving sides of pan.
5. Now spread it on greased plates. And let it cool.
6. Meanwhile add 1tspn oil in tadka pan. When it is hot then add mustard seeds and curry leaves in it. When it starts to crackle switch off the flame.
7. Now cut the strips of khandvi and roll it. Sprinkle the tadka on rolled khandvis. And add some dessicated coconut or fresh grated coconut on it. Chopped fresh corriander leaves can also be used.