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Top 5 dishes made from sugar or add as per taste
1 . Indori poha
Indori poha
#kidsspcial
#toc1
Ingredient
2 cups
thick poha
1/4 teaspoon
turmeric powder
2-3 teaspoons
sugar or add as per taste
as per taste
salt
2 tablespoons
oil
1 teaspoon
mustard seeds
1 teaspoon
fennel seeds
1/4-1/3 cup
chopped onions
1/4 cup
indori sev or add as required
1/4 cup
chopped coriander leaves
as per need
jeeravan masala
1/4 cup
pomegranate arils - optional
1/4 cup
masala boondi (nukti)
Cooking instructions
* Step 1
First get all the ingredients ready for indori poha.
Jeeravan masala is one of the special ingredient masala that is added in indori poha.
* Step 2
If you do not have jeeravan masala then mix ¼ teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala powder, 1 pinch black salt and 1 to 2 pinches of ginger powder.
* Step 3
Use this spice mix instead of jeeravan masala.
* Step 4
Gently mix and swirl with your hands while rinsing poha. Make sure that you do not rinse it too much or else it breaks and gets mushy. While rinsing, the poha absorbs enough water and it becomes soft.
* Step 5
Drain the water. The poha must become soft but remain intact, whole and separate. If the poha does not become soft, sprinkle few drops of water on the poha in the strainer till they get softened.
* Step 6
Take the poha in a mixing bowl.
* Step 7
2 tablespoons oil in a heavy kadai or pan. Keep flame to low or medium-low and add 1 teaspoon mustard seeds and let them crackle.
* Step 8
Gently mix poha with the tempered ingredients till the color of poha changes to light yellow.
Cover kadai or pan with lid and on a low flame steam poha for about 1 to 2 minutes.
After 1 to 2 minutes remove the lid and stir again. Switch off the flame.
* Step 9
Now take the hot poha in a plate.
Top with some chopped onions and chopped coriander leaves.Sprinkle jeeravan masala on top. You can add 1 to 2 pinches of jeeravan masala or more. Jeeravan masala is spicy so add accordingly depending upon how much spicy food you like.
Add pomegranate arils.
Top with masala boondi and indori sev.
Squeeze some drops of lemon juice from top.
Assemble poha in a similar way in plates and then serve indori poha.
Serve indori poha straight away.
Note: if there is a photo you can click to enlarge it
2 . Bhakarwadi
Bhakarwadi
#Diwalirecipe #snackrecipe #festivalrecipe #cookpadindia #bhakarwadirecipe
Bhakarwadi is one of the popular snack from western India. Bhakarwadi are fried and crisp pinwheels or spirals. They are addictive and have a sweet, spicy and tangy taste.
Ingredient
1/4 teaspoon
turmeric powder (haldi)
1 pinch
asafoetida (hing)
3/4-1 teaspoon
salt or add as required
3 tablespoons
oil
5 tablespoons
water or add as required
2 tablespoons
white sesame seeds (safed til)
1/2 cup
desiccated coconut or 40 grams
1 tablespoon
poppy seeds (khus khus)
1/2 teaspoon
fennel seeds (saunf)
1 teaspoon
kashmiri red chili powder
1 teaspoon
Coriander Powder (dhania powder)
1 teaspoon
cumin powder (jeera powder)
1/2 teaspoon
Garam Masala or ½ teaspoon goda masala
1/2 tablespoon
lemon juice or add as required
as required
salt
1.5-2 tablespoons
sugar or add as per taste
as required
oil for deep frying
Cooking instructions
* Step 1
Making Bhakarwadi Dough
In a mixing bowl or large tray or plate, take gram flour (besan), all-purpose flour (maida), turmeric powder, asafoetida (hing) and salt.
With a spoon mix everything well.
Next add 3 tablespoon oil. with your fingertips, mix the oil with the flours, till you get a bread crumb like texture.
Take a portion of the flour and press it. It should be able to hold itself and not crumble.
* Step 2
Next add water in parts. Amount of water to be added depends on the quality of besan and maida, so add in parts and add as required. Overall you can add 4 to 5 tablespoon water or add as required.
Adding water in parts, begin to mix and knead the dough.
Knead to a semi soft dough. In case the dough becomes sticky, then add some maida. If it looks dry, then sprinkle some water and continue to knead. Cover the dough and keep aside.
* Step 3
Making Bhakarwadi Stuffing
Heat a heavy pan or kadai. Add 2 tablespoon white sesame seeds.
On a low to medium-low flame, stirring often roast sesame seeds till they crackle. Do not brown them.
Keeping flame to a low, add ½ cup desiccated coconut (40 grams) and 1 tablespoon poppy deeds (khus khus). Mix very well.
Then Add ½ teaspoon fennel seeds. Mix again and roast on a low flame.
Stirring non-stop, roast till coconut is light golden.
* Step 4
Switch off flame and keep the pan down.
Add the following spice powders one by one – 1 pinch asafoetida, 1 teaspoon kashmiri red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and ½ teaspoon garam masala (or ½ teaspoon goda masala).
* Step 5
Also add salt as per taste. The spice powders will get cooked with the residue heat from the pan and the coconut mixture.
Mix very well and let this mixture cool.
Then take all of the roasted stuffing mixture in a grinder jar. Add 1.5 to 2 tablespoon sugar. You can add less or mores sugar as per your taste buds.
Grind to a semi fine powder. Do not grind fine as then oil releases from coconut and sesame seeds. Use pulse option and grind or grind in intervals of a few seconds.
* Step 6
Take the stuffing in a bowl.
Add ½ tablespoon lemon juice. For a more tangy taste in bhakarwadi, you can add 1 tablespoon lemon juice. Alternatively add 1 to 2 teaspoons dry mango powder or 1 to 2 teaspoons of tamarind pulp (note: not tamarind paste). The sourness can be made less or more, by adding less or more of the souring ingredient.
Mix very well. Check taste and if required add more salt, sugar or spice powders or lemon juice.
* Step 7
Assembling And Making Bhakarwadi Spirals
Take the dough and roll it into a log. Cut the log in 4 to 5 equal parts.
Take one part of the dough and roll between your palms to get a round shape. Flatten and keep the dough on a rolling board.
Sprinkle some besan before you begin to roll the dough.
Roll to a medium thick round or square or rectangle (whatever suits you ☺️). Make sure that the dough is not rolled thinly or thickly.
* Step 8
Now brush lightly with water all over the rolled dough.
With a spoon spread masala on the dough, leaving a space of ½ to 1 inch at the edges.
Then lightly press the stuffing masala with a spoon.
Now begin to tightly roll the dough. roll to a tight and neat log. Then join the edges.
Cut the rolled log in equal parts.
* Step 9
Cut the rolled log in equal parts.
You will get the bhakarwadi spirals or pinwheels. Place them with the pinwheel surface facing you.
Gently press each bhakarwadi pinwheel with the heels of your palm.
This way make bhakarwadi pinwheels with the entire dough and stuffing mixture. Keep them in a bowl. Cover the bowl.
* Step 10
Frying Bhakarwadi
Heat oil in a kadai or pan. Keep flame to medium-low or medium. To check if the oil is hot, slid one bhakarwadi in the oil. If the bhakarwadi comes up gradually to the surface of oil, you can begin frying bhakarwadi.
Add the bhakarwadi pinwheels in the oil. Do not over crowd the pan or kadai with bhakarwadi. Begin to fry at medium low to medium flame. Do not fry on a high flame as then the center of bhakarwadi can be slightly soft and uncooked.
When one side is light golden
* Step 11
Turn over with a slotted spoon and fry the second side of bhakarwadi.
Continue to turn a couple of times to get even golden color.
Fry them till the crust becomes crisp & golden and the oil stops sizzling.
Remove the fried bakarwadi with a slotted spoon draining extra oil in the kadai itself.
* Step 12
Place on kitchen paper towels to remove the extra oil. Similarly, fry the remaining bhakarwadi.
When they cool down at room temperature, then place them in an air-tight jar or box. This recipe yields about 25 to 26 bhakarwadi. Serve them as a tea time snack.
Note: if there is a photo you can click to enlarge it
3 . Bhakarwadi
Bhakarwadi
#NVM #cookpadindia #YCR
Bhakarwadi is one of the popular snack from western India. Bhakarwadi are fried and crisp pinwheels or spirals. They are addictive and have a sweet, spicy and tangy taste.
Ingredient
1/4 teaspoon
turmeric powder (haldi)
1 pinch
asafoetida (hing)
3/4-1 teaspoon
salt or add as required
3 tablespoons
oil
5 tablespoons
water or add as required
2 tablespoons
white sesame seeds (safed til)
1 tablespoon
poppy seeds (khus khus)
1/2 teaspoon
fennel seeds (saunf)
1 teaspoon
kashmiri red chili powder
1 teaspoon
Coriander Powder (dhania powder)
1 teaspoon
cumin powder (jeera powder)
1/2 teaspoon
Garam Masala or ½ teaspoon goda masala
1/2 tablespoon
lemon juice or add as required
1.5-2 tablespoons
sugar or add as per taste
Cooking instructions
* Step 1
Making Bhakarwadi Dough
In a mixing bowl or large tray or plate, take gram flour (besan), all-purpose flour (maida), turmeric powder, asafoetida (hing) and salt.
With a spoon mix everything well.
* Step 2
Next add 3 tablespoon oil. with your fingertips, mix the oil with the flours, till you get a bread crumb like texture.
* Step 3
Adding water in parts, begin to mix and knead the dough.
* Step 4
Making Bhakarwadi Stuffing
* Step 5
Then Add ½ teaspoon fennel seeds. Mix again and roast on a low flame.
* Step 6
Add the following spice powders one by one – 1 pinch asafoetida, 1 teaspoon kashmiri red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and ½ teaspoon garam masala (or ½ teaspoon goda masala).
* Step 7
Sugar as per your taste buds.
* Step 8
Take the stuffing in a bowl.
* Step 9
Assembling And Making Bhakarwadi Spirals
* Step 10
Take one part of the dough and roll between your palms to get a round shape. Flatten and keep the dough on a rolling board.
* Step 11
Now brush lightly with water all over the rolled dough.
* Step 12
Then lightly press the stuffing masala with a spoon.
* Step 13
Frying Bhakarwadi
* Step 14
When one side is light golden, turn over with a slotted spoon and fry the second side of bhakarwadi.
* Step 15
When they cool down at room temperature, then place them in an air-tight jar or box. This recipe yields about 25 to 26 bhakarwadi. Serve them as a tea time snack.
Note: if there is a photo you can click to enlarge it
4 . Vanilla ice cream / summer special
Vanilla ice cream / summer special
#cookpadindia #cookpad #summerspecial
#SC3 #week3
creamy, soft and delicious eggless vanilla ice cream recipe.Summers and ice creams are synonymous. Most of us like to have some ice cream or Kulfi during the summers.
Ingredient
1-1.5 tablespoons
corn starch
2 tablespoons
milk
3 teaspoons
vanilla extract or 1 to 2 vanilla beans
1/2 cup
sugar or add as per taste
200 ml
cream or about ¾ cup cream -
Cooking instructions
* Step 1
Making Custard Sauce
* Step 2
Keep this pan on the gas stove and begin to heat it. Stir so that the sugar dissolves.
* Step 3
Take the custard sauce in a bowl and allow it to become warm or cool down.
* Step 4
With an electric beater, beat the custard sauce till it increases a bit in volume. Beat on a medium to high speed for 1 to 2 minutes.
* Step 5
Whipping Fresh Cream
In another bowl, take about ¾ cup chilled fresh cream. You could use heavy whipping cream or 25% to 35% low-fat cream. Even malai (cream or malai that floats on top of the milk can be used).
Now begin to whip the cream on medium to high speed. Whip till you get soft peaks.
* Step 6
Add 3 tsp pure vanilla extract. Here I used homemade vanilla extract. You can also add seeds from 1 or 2 vanilla beans.
* Step 7
Making Vanilla Ice Cream
Then add beaten thickened milk to the whipped cream + vanilla mixture.
Fold lightly taking care that the ice cream mixture holds the volume and does not fall flat.
Cover the bowl tightly with a lid or aluminium foil or cling film. Keep in the fridge.
* Step 8
When the ice cream is semi set after 4 to 5 hours, remove and whip again very well in the same bowl. Cover again tightly and keep in the freezer for the ice cream to set.
When the vanilla ice cream is well set, scoop and ser
Note: if there is a photo you can click to enlarge it
5 . Mava modak
Mava modak
#ganesha21
Modaks and ladoos are favorite sweets of lord ganesha. Ganesha festival is celebrated with a lot of pomp & grandeur in India. One gets to see the joyous spirit and energy of people celebrating ganesha festival.
Ingredient
1/2 cup
sugar or add as per taste
1/4 teaspoon
cardamom powder
1 teaspoon
ghee/oil for greasing the modak moulds
Cooking instructions
* Step 1
Grease the modak moulds with a bit of butter or ghee or oil. Place aside.
Crumble or grate mawa or khoya
* Step 2
Heat a pan. Keep the flame to a low and add 1.5 cups grated mawa.
* Step 3
Keep stirring on low flame for a minute. The mawa will start melting.
* Step 4
When the mawa begin to melt, add 1/2 cup sugar in the mawa mixture and stir for a minute.
* Step 5
Once the mixture starts bubbling, then sprinkle 1/4 teaspoon of cardamom powder.
* Step 6
The mixture will start thickening. Continuously keep stirring.
* Step 7
Allow the mixture to cool.
* Step 8
Place a small mawa ball in the modak mould. Just press the mawa ball so that it takes the shape of the mould.
* Step 9
Offer mawa modaks to lord ganesha. These modaks can also be chilled and then served later
Note: if there is a photo you can click to enlarge it
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