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Sunday, October 22, 2017

Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread

images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Bengali Layered Porota
Yields:7 porotas
Ingredients for the dough
All purpose flour / Maida - 1 cup
Oil - 1 & 1/2 tsp
Salt- 1/4 tsp
Water as needed ( less than 1/2 cup)
Other Ingredients
Maida for dusting
Oil for spreading & deep frying
Method
images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Layered Porota
Take a mixing bowl add maida,salt & oil,mix it till it resembles like bread crumbs.
Pour water little by little till you form a soft dough.
Cover the dough & rest it for 10 minutes.Divide the dough into 6 or 7 equal size balls.

images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Layered Porota
Take a ball and roll it out into a thin disc.Apply some oil evenly then sprinkle some flour on top.
Fold the disc into half again apply some oil and dust it with flour.
Start rolling the dough from one corner to the other end.Twist and press it like a coil (see picture).
Prepare all the ball the same way,cover it with a cloth & rest it for 10 minutes.
images of Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread
Layered Porota
Now take each coil & roll it out into a semi thick circle.
Heat oil in a pan when hot slowly slide into the hot oil,deep fry the porota both sides till brown.
Remove it on a kitchen tissue for excess oil to get absorbed.
Serve it with kurma or any gravy you like.

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Sunday, October 15, 2017

Sweet Somas Recipe / Sweet Somasi Recipe / Kajjikayalu Recipe / Diwali Sweet Recipes

images if Sweet Somas Recipe / Sweet Somasi Recipe / Kajjikayalu Recipe / Diwali Sweet Recipes
Sweet Somas
Ingredients for the filling
Semolina/Rava - 1/4 cup
Grated coconut - 1/4 cup
Sugar - 1/4 cup
( I added 1 tbsp extra)
Cardamom - 8
Fried gram dal - 1 tbsp
Chopped cashew nuts -10
Ghee - 1 tsp
images of Sweet Somas Recipe / Sweet Somasi Recipe / Kajjikayalu Recipe / Diwali Sweet Recipes
Sweet Somasi
Method
Powder sugar,cardamom and fried gram dal to a fine powder.
Heat ghee in a pan roast cashew nut & rava till light brown,switch off the stove add the coconut immediately & mix it well.
Cool the mixture & add the powdered ingredients,mix well till everything is well combined.Keep it aside.
Other Ingredients
Oil to deep fry
images of Sweet Somas Recipe / Sweet Somasi Recipe / Kajjikayalu Recipe / Diwali Sweet Recipes
Sweet Somasi
Ingredients for the outer covering
Maida/All purpose flour - 1 cup
Ghee - 1 tbsp
Salt a pinch
Water little less than 1/2 cup
Method
Take a bowl add ghee and maida mix till it resembles bread crumbs.
Now slowly sprinkle water little by little to for a soft dough.
Cover & rest it for 5 minutes.Roll out the dough into a thin sheet.
Use a circle cutter to cut into small disc.Place 2 tsp of filling in the middle.
Clove it into half & seal it well by pressing with a fork or pleat to form a pattern.
Cover these somas with a cloth to prevent from drying.
Heat oil in a pan and deep fry in batches in medium low flame till crisp & light brown on all sides.Remove it on a kitchen paper,cool & store it in a dry air tight container.
Notes:
a) Fry the somas in medium low flame otherwise after sometime your somas will become soft.
b) Use any filling of your choice.
c) Sealing is very important otherwise the somas will open up and filling will come out.

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Thursday, October 12, 2017

Aloo Lachcha Recipe / Masala Aloo Lachha Recipe / Aloo Laccha Recipe / Deep Fried Masala Potato Sticks / Masala Aloo Sticks Recipe

Aloo Lachcha
Ingrddients
Medium size aloo /potato - 3
Salt to taste
Amchur powder/Dry mango powder - 1/2 tsp
Mint powder - 1/2 tsp
Chaat masala - 3/4 tsp
Red chilly powder - 1/2 tsp
Oil to deep fry
Aloo Lachcha Recipe / Masala Aloo Lachha Recipe / Aloo Laccha Recipe / Deep Fried  Masala Potato Sticks / Masala Aloo Sticks Recipe
Aloo Lachcha
Method
Wash and peel the skin of the potato.grate the potatoes to thin strips and soak it in water for 1 or 2 minutes.
Wash the potatoes well squeeze of the water and keep it on a strainer,repeat this process one more time to remove starch.Make sure there is no water.
Spread this potatoes on a towel to remove excess water.
Heat oil in a pan and deep fry in batches till crisp & light brown.
Remove it on a kitchen paper,while still warm sprinkle the spices & gently mix.
Cool and store it in air tight container.
Note:
a) If you don't have mint powder just microwave 10 mint leaves till crisp then cool,crush & use.

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Sunday, October 8, 2017

Nimboo Ka Achaar Recipe /Lemon Pickle /Nimbu Ka Achaar – No Oil Indian Lime Pickle / North Indian Style Lemon Pickle/Salted Limes Ginger With Green Chillies

/Nimboo Ka achaar Recipe /Lemon Pickle /Nimbu Ka Achaar – No Oil Indian Lime Pickle / North Indian Style Lemon Pick
Lemon Pickle
Ingredients
Lemon big size -3
( Deseeded & cut into small cubes)
Juice of 1/2 lemon
Salt-2tsp
Chopped green chillies-6
Chopped ginger -1tbsp heaped
Turmeric powder-1/4tsp
Hing-1/8tsp
Dry roasted & powdered coarse
Mustard-2tsp
Methi/Fenugreek-1tsp
Method
Take a clean jar add all the ingredients and mix them evenly.
Cover and leave it for a day,next day gently shake the bottle for even mixing.
Repeat it for 3 to 4 days till its slightly mushy,your pickle is ready to serve.
Store this pickle in fridge.

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Thursday, October 5, 2017

Seepu Seedai Recipe / Seepu Murukku Recipe / Chettinad Seepu Seedai Recipe / Diwali Snack Recipes

images of Seepu Seedai Recipe / Seepu Murukku Recipe / Diwali Snack Recipes
Seepu Seedai
Ingredients
Rice flour - 1 cup
Urad dal Powder - 1/4 cup
Salt - 1/4 tsp
Water - 1/4 cup
Coconut milk - 3/4 cup
( I used the semi thick tinned coconut milk)
Oil to deep fry
images of Seepu Seedai Recipe / Seepu Murukku Recipe / Diwali Snack Recipes
Seepu Seedai
Method
Heat a pan/kadai add the rice flour & urad dal powder,dry roast till just warm.
Do not fry till colour change,switch off the stove and add salt.
While still warm slowly add the coconut milk & water little by little till you form a soft dough.
Fill this dough into the seepu seedai press/mould.
Press the dough into long strips on a tray or wooden cutting board.Now cut it to a 2" piece strips.
Take each small pieces and join the edges ( see picture).They will resemble like broad finger rings.
Press it well so that they don't go apart while frying.
Heat oil in a pan and fry them in batches till light brown & crisp on all sides.
Remove it on a kitchen paper,cool & store it in an airtight container.
Note:
a) Make sure the dough is soft and crack free.
b) Usually we use freshly ground coconut milk,but i have used tinned coconut milk.
c) If you don't have the disc make lines using a new clean comb to make the lines.
d) Always keep the dough covered with a cloth.

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Monday, October 2, 2017

Cashew Basil Pesto Recipe / Basil Cashew Pesto Recipe / Cashew Nut Pesto Recipe

images of Cashew Basil Pesto Recipe / Basil Cashew Pesto Recipe / Cashew Nut Pesto Recipe
Cashew Basil Pesto
Ingredients
Fresh basil leaves - 3 cups packed
( wash and wipe the leaves)
Raw unsalted cashew nuts - 1/2 cup
Parmesan cheese - 1/2 cup
Garlic - 3
Salt to taste
Olive oil - 1/2 cup
Lemon juice - 1 tsp
Method
Take a food processor add the cashew nuts,garlic,salt,Parmesan cheese and basil leaves pulse them.
While blender is process slowly add the olive oil into the mixture.
Once everything is well combined add the lemon juice and switch off.
Store them in a clean glass bottle and keep it in refrigerator.
Note:
a) Pulse according to the texture you want smooth or crunchy.
b)Mix it with paste,spaghetti or use as a bread for your sandwich.
c) Make sure your drizzle some oil on top of pesto to keep it green.

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Friday, September 29, 2017

Kadalai Paruppu Payasam / Channa Dal Payasam / Senaga Pappu Payasam

images of   Kadalai Paruppu Payasam / Channa Dal Payasam / Senaga Pappu Payasam
Channa Dal Payasam
Ingredients
Channa Dal-1/2 cup
Salt a pinch
Jaggery-1 cup
Thick coconut milk-1 & 1/2 cups
Jeera & dry ginger (chukku) powder-together 1/4tsp
Cardamom powder-1/2tsp
Coconut bits-2tbsp
Cashew nut -1tbsp
Raisins-1tbsp
Ghee-1tbsp
Method
Pressure cook the Channa Dal with 3 cups of water till done.Remove some whole Channa Dal separately & mash the remaining dal.
Dilute jaggery in 1 cup of water,filter it to remove any impurities.Pour this melted jaggery into the dal & in low flame cook for 5 minutes.
Heat ghee in a pan fry the coconut bits till brown & keep it aside.In the same pan fry the cashew nut & raisins till light brown.
Add coconut milk to the cooked dal mixture, before it boil switch off the flame.Now add the saved Channa Dal,fried coconut bits,cashew nut & raisins,mix & serve it hot or warm.

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Note:
a) Do not reheat the payasam as we have added coconut it may curdle.