HOMEMADE NACHO /CHIPS /SNACK RECIPE

HOMEMADE NACHO /CHIPS / SNACK RECIPE

The most popular recipe in mexican cuisine is Nachos and its taste great with
tomato salsa but can also be used as chips. It is very easy to make
and can also be made at home  easily. After cool that  can be stored in the air tight container. Let
us see at home how to make NACHOS RECIPE. NACHOS WITH SALSA combined
together to make a delicious accompaniment.

INGREDIENTS:-

For  approximately 50-60 chips

Maize flour (makai ka atta) – 1 cup
Maida – 1 cup
Oil – 1 tbsp
Haldi – a pinch
Oregano – ¼ tsp
Salt – to taste
Maida – for rolling
Oil – for deep-frying

METHOD:-

1. Oil for frying
2. Refined white cornflour - 1 and 1/2 cup
3. Raw yellow cornflour - 2 cup
4. As per taste salt, red chilli powder
5. Oil - 4 tablespoon
6. Water as required for preparing the dough

Steps
1. In a bowl use a sieve to strain the raw yellow cornflour
2. Then add the white refined cornflour, salt , red chilli powder, 4 tablespoon oil. Mix it well.
3. Warm the water and pour in the mixture to prepare the dough. Keep the dough aside for 10-15 minutes
4. Once the dough is prepared make small dough balls
5. Flatten the small dough and make thin rotis
6. Poke the roti with a fork
7. Cut it into small triangular shapes
8. In a pan heat the oil at a medium flame
9. Put the triangular shape rotis in the pan and fry them well at a medium flame. Ensure both sides are cooked well
10. Serve hot homemade nachos with Tomato Salsa / Mexican dip or cheese dip

You can click on link to buy Nachos

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VEG DOSA UTTAPAM / SOUTH INDIAN RECIPE

VEG DOSA UTTAPAM / SOUTH INDIAN RECIPE

Now -a days people are crazy for south indian food that is very delicious. Today i am sharing Recipe of VEG DOSA UTTAPAM. Let us see first how to make batter for DOSA UTTAPAM, that is similar to Dosa and Idly batter.

INGREDIENTS FOR BATTER:-

1. Urad dal  without skin - 1/2 cup
2. Rice - 3 cup
3. Fenugreek seeds -1/2 small tsp
4. Water as needed

HOW TO MAKE BATTER FOR DOSA UTTAPAM:-
1. Clean rice & urad dal and wash  thoroughly.
2. Soak rice , urad dal & fenugreek in water separately for 4-5 hours at least or overnight
3. First grind urad dal and fenugreek seeds using very little amount of water. To make smooth paste add 1/2 cup of water and grind it 4-5 minutes.
4. Again add 1/2 cup of water more and use a spatula to wipe up dal. The batter should be light fluffy and have microbubbles
5. Then grind rice coarsely using less water because it is easy to wash the grinder
6. Mix both paste in a big bowl and put salt in it
7. Mix well by hand
8. The consistency should be same as pakora batter
9. Cover and keep aside in warm place minimum for 12 to 14 hours for fermenting
10. It will be fermented and raised ,the batter stands stiff like foam
11. Batter for making Dosa uttapam  is ready.You can store in refrigerator and can use it within 3 - 4 days.

PREPARATION FOR VEG DOSA UTTAPAM:-

INGREDIENTS:-

All types vegetable  carrot, cabbage, cauliflower (grated) capsicum, and french bean 

* Ginger (grated),-1" piece,

* 2 Green chilli - finely chopped

* Coriander leaves washed & finely chopped -50 gm

* Salt to taste

* Oil - 1tbsp

METHOD:-

1.Put dosa batter in a bowl and add all vegetables, ginger, chopped green chilli, coriander leaves, salt & oil.

2. Mix it well. The consistency of batter should neither thick nor thin.

3. Heat  Nonstick tawa and spreading little oil around the whole tawa.

4. Now pour 2 tbsp mixture in a circle 5-6 inches in diameter and thick. 

5. Pour some oil all around the Uttapam and all pour some on it

6. Decrease the flame, cover Uttapam with a plate allowing it to cook. In almost 2-3 minutes the lower base of the Uttapam turns brown after getting cooked.

7. With a ladle flip the Uttapam and cook this side for another 2 minutes. 

8. When this side has also become brown. 

9. Your Uttapam is ready to eat. Prepare Uttapam in this way with the remaining mixture.

10. Now you serve it with coconut chutney or  GREEN CORIANDER CHUTNEY

NOTE:-

** Rice should be different from normal rice .It is pre boiled rice & looks shorter in size than ordinary rice that we use in eating. If you can also add onion in this recipe, it depending on your choice.
** By grinding urad dal, You can judge the quality of urad dal. you buy a good quality of urad dal ,it will give more volume only for 2-3 months. Old dal wouldn’t give more volume
** Batter of dosa uttapam shouldn’t too watery otherwise colour of uttapam wouldn’t white
**  Plz leave your precious comments too if you like my recipe.

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HAKKA NOODLES ( CHINESE DISH)

HAKKA NOODLES ( CHINESE DISH )

https://amzn.to/45mT2KN

Order now for Noodles click on above link 

HAKKA NOODLES is basically Chinese dish that is loved by children & young generation love too very much.It is very simple recipe & best combination goes for veg manchurian. I used only onion & spring onion in making noodles but if you like more vegetables , can add carrot french beans & capsicum as per your choice. Ajinomoto  is used in chinese dish but i didn't use because i read somewhere that it is harmful for health. However i tried to make in very simple way without using more veggies & ajinomoto & came out very awesome in taste.

Let us start to make HAKKA NOODLES

INGREDIENTS:-

* Oil - 2 tsp

* Noodles - 1 cup boiled

* Onion - 1 chopped

* Spring onion - 1/2 cup chopped 

* Salt to taste

* Vinegar (White) - less than small 1/4 spoon

* Soya sauce - 2-3 drops 

* Tomato chilli sauce little depend upon your choice

METHOD :-

* Boil noodles in a pan with salt & little oil

* Avoid stickiness of noodles we use oil

* Drain water with a strainer and put in cold water for few second

* Separate  noodles by fingers and again drain water

* Now noodles are ready for making

START TO MAKE NOODLES:-

* Heat oil in a pan 

* Deep fry onion & spring onion in it for few seconds

* When some transparent half cook onion , add noodles, salt ,vinegar, soya sauce & tomato chilli  sauce

* Mix it by skipping noodles & all ingredients

* HAKKA NOODLES  is ready. Serve hot & enjoy

NOTE :-

Try & share your feedback.Your comments r welcome

SPICY GUACAMOLE AVOCADO BASED RECIPE

SPICY GUACAMOLE

Guacamole is an avocado-based dip or salad to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip,condiment and salad. 

Spread Spicy Guacamole on roasted bread  with knife https://amzn.to/3rGVi0u

SPICY GUACAMOLE

Makes about 1 cup

INGREDIENTS:-

* 1 large ripe avocado, peeled, mashed

* 2 teaspoons fresh lime juice or you can add 1/2 chopped tomato

* 1/2 cup chopped fresh coriander leaves

* 1/4 cup finely chopped onion

* 2 large garlic cloves, finely chopped

* 2 large green chilies seeded, chopped

* 1/4 teaspoon salt

PREPARATION:-

Using fork, mash avocado with lime juice in small bowl. Add chopped coriander leaves, chopped tomato chopped onion, chopped garlic, green chilies,lime juice and salt and stir to combine.

READY TO SERVE:- Spread Spicy Guacamole on roasted bread and ENJOY

NOTE:-

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BREAD KACHORI / SNACK /TEA TIME

BREAD KACHORI

BREAD KACHORI is very easy snack that you never tried this type of kachori. Somewhere i saw and tried at home. Taste was awesome thats why i thought to share this bread kachori recipe. Let us see how to make this kachori.

INGREDIENTS:-

FOR OUTER COVER:-

* Boiled, peeled and mashed potatoes - 1 cup

*  White bread - 2

* Red chilli powder - 1/4 tsp

* Fennel seeds coarsely grind - 2 pinch

* Coriander powder - 1/4 tsp

* Finely chopped coriander leaves - 1 tsp

* Garam masala - 2 pinch

* Salt to taste

FOR FILLING:-

* Split skinless moong dal - 1/4 cup 

click on link to buy Yellow moong dal

* Oil - 1 tsp, Click to buy Refined oil

* Coarsely grounded coriander seeds 1/4 tsp

* Garam masala powder - 1 pinch

*dry mango powder - 2 pinch

* Coarsely ground fennel seeds - 1/4 tsp

* Salt to taste

* Black salt - 2 pinch

* Turmeric powder - 2 pinch while boiling dal

* Oil for deep frying

* Water as required

TO MAKE DOUGH FOR COVER BREAD KACHORI:-

1. Dip bread slices in water take them out immediately and squeeze them. 

2. Add these bread slices in boiled potatoes. 

3.After that add all the spices mentioned above to make the coat of bread kachori and knead it well, then cover and keep it aside. 

PREPARATION OF KACHORI STUFFING:-

1. Boil the moong dal in a pan with salt, turmeric powder and 2 cup of water till it becomes soft then drain out water from dal. Dal should not dissolve.

2. Heat oil in Kadahi on low flame then put coarsely grind fennel seeds and coriander seeds in oil

3. When they change colour, add boiled dal and the all the spices mentioned above for stuffing.

4. Mix it well and fry on low flame for few minutes.

5. Now stuffing is ready

METHOD OF MAKING BREAD KACHORI:-

1. Divide the dough into portions. Each portion should be equal like size of lemon), round these portions like a ball then press them into a small circle with the help of palm

2. Put some stuffing at the centre of the rolled dough circle and surround the stuffing by lifting up the sides of the circle.

3. Roll it with the help of palms to make it round like a ball. now a stuffed round packet is ready.

4. Now with the help of both palms press this stuffed round packet and roll out it into a thick poori or kachori. Repeat this process for remaining dough.

5. Heat oil in a pan on high flame, leave the bread kachori one-by-one in it and then fry them on low flame till they become crispy and golden brown from all the sides. 

FOR SERVING BREAD KACHORI:-

* Make a small hole at the centre of kachori and pour some beaten curd, mithi chutney and green chutney into it and sprinkle some chaat masala powder.

* Now Bread Kachori is ready to serve

NOTE:-

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BREAD CHEELA TOAST / SANDWICH / BRUNCH RECIPE

BREAD CHEELA  TOAST

BREAD CHEELA  TOAST that is very delicious and healthy breakfast Let us see how to make
BREAD CHEELA  TOAST

FOR  FULL CHEELA RECIPE Click on  BESAN CHEELA

FOR FILLING OF CHEELA :-
Make sprout salad, please click on SPROUT SALAD   I made showed sprouts filling  for cheela toast

METHOD:-

1. Take out sprout in a bowl and put cucumber, tomato,paneer, grated ginger, green chilli
2. Mix green coriander chutney & Tomato sauce in sprouts. Now filling of cheela is ready
3. Take two slice of bread & toast it brown on tawa at medium flame or you can toast bread in pop-up toaster.

4  Spread sprouts filling  on Cheela & fold in square size & put between two bread toast

5. Serve it and enjoy

NOTE:-

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MAWA GUJHIA DEEP FRIED STUFFED PASTRY

MAWA GHUJHIA

Gujiya is a deep fried pastry stuffed with a sweet filling of khoya. usually the outer part of pastry is made of all purpose flour but we can use half wheat flour and half all purpose flour. Let us see how to make Gujiya

INGRDIENTS:-

* Khoya - 400 gm

* Semolina - 100 gm

* Ghee - 2 tbsp

*  Sugar - 400 gm

* Cardamom powder - 1/2 tsp

* Cashew Nut (chopped) -100 gm

* Resin - 25 gm

* Coconut grounded and dried - 75 gm

METHOD OF MAKING GUJHIYA STUFFING:- 

1. Crumble and grate the khoya/mawa
2. Chop the dry fruits and keep aside.
3. Melt ½ tbsp ghee in a pan on a low flame.
4. Add the crumbled or grated khoya.
5. Stir the khoya continuously on a low heat.
6. Cook the khoya, till it begins to gather around itself. Switch off the flame and keep the pan down. Let the khoya stuffing cool down completely.
7. Then add powdered sugar, chop dry fruits and cardamom powder. Better to sieve the powdered sugar if there are lumps.
8. Mix everything well and keep the stuffing aside. You can add more sugar if you prefer.

METHOD OF MAKING GUJIYA PASTRY:-

1. Take the all purpose flour, whole wheat flour and salt in a bowl.
2. Heat ghee in a small pan or bowl.
3. Pour the ghee on the flours.
4. Rub the ghee with the flours, with your fingertips to form a breadcrumb like texture.
5. Then add water in parts and begin to knead. the amount of water needed will depend on the quality and texture of the flour.
6. Knead the dough till firm.
7. Cover the dough with a moist cloth and keep aside for 30 minutes.

METHOD OF FILLING GUJIYA:-

1. Divide the dough into two parts.
2. Make a medium log of each part and slice it into equal parts.
3. Roll each part in your palms to make balls and place all the balls in the same bowl. Cover with a moist kitchen towel.
4. Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Don't add too much flour while rolling. If you can roll without the flour, then it is better.
5. With your fingertip, apply water around the edge.
6. Place about 1 tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping edges empty. Don’t add too much of stuffing as then it is difficult to shape them and the gujiya may break in the oil.
7. Carefully, bring together both the edges and join. gently press the edges.
8. With a small gujiya cutter or pizza cutter, trim the extra edges. When doing this method, it is very important that the gujiya is pressed & sealed well. avoid this method if you plan to fry the gujiya. if baking,  the method is good. as even if the filling comes out, you don't have to worry as there is no mess.
9. However, it is best to make pleated design at the edges. This way the stuffing does not come out while frying and the gujiyas look good too. Just keep on folding and twisting the edges till the end.
10. Prepare gujiyas this way and arrange them on a plate or tray. Cover the guijyas with a moist napkin so that the dough does not dry out.

BAKING METHOD OF GUJIYA:-

1. Preheat the oven to 200 degrees celsius/390 degree fahrenheit. brush oil or melted ghee n the gujiya evenly all over.
2. Place them in a baking tray.
3. Bake the gujiya for 20 to 30 minute on 200 degrees celsius/390 degree fahrenheit, till they are golden. oven temperatures vary, so do keep a check while baking the gujiyas. place them on a wire rack for cooling. once cooled, store the baked gujiyas in an air-tight jar or box.

FRYING METHOD OF GUJIYA:-

1. Heat oil for deep frying in a kadai or pan.
2. First test the temperature of oil, before frying. add a small piece of the dough in the oil. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
3. Gently slid the gujiyas in oil. just add a few pieces and don't overcrowd. at a time depending on the size of the pan/kadai, you can fry 2 to 3 gujiyas at a time.
4. Turn them over carefully as fry the other side. deep fry till the gujiyas have become golden.
5. Drain on kitchen paper tissues. fry gujiyas this way and once they are cooled completely, store them in an air-tight box.
6. Serve it

NOTE:-

** If you use all purpose flour, then you will need less water for kneading than what is mentioned. if you use whole wheat flour for kneading, then you will need more water. so add water in parts and accordingly. if the dough appears dry, then add more water and if the dough become sticky, then add more flour.