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Punjabi Samosa

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Samosa is a deep fried snack dish with a savory filling such as potato, peas, mix vegetable or meat. It is the most popular or famous tea time snack all over India.  Originating from Middle east and central Asia it has spread to Africa, Southeast Asia, South Asia and many more.

 The outer layer is made  of all purpose flour mixed with cumin seeds and oil. A stiff dough is prepared to make outer layer, then it is given a triangular shape, filling it with  the potato stuffing and sealing on all the side to deep fry. Samosas are often served with sweet chutney, green chutney or ketchup. In few parts of India  semi fried green chilies are also served with Samosas. In Delhi, Punjab, MP, UP, Rajasthan and Bihar a bigger version of the samosa is made with a spicy filling of Mashed potato, peas, green chili , cheese and sometimes dry fruits. These  samosas are bigger in size compared to other  regions of India and other countries. Where as in Hyderabad, India a smaller version of samosa is pre…

Rajasthani Pithore

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Pithore is a healthy and delicious Rajasthani Delicacy made with gram flour. This is a quick lip smacking snack rich in iron and protein. This is a low calorie tea time snack which is also  great for diabetic patients. Adding dash of lime will give this dish a nice tangy flavor.

This recipe goes to day 12 of Mega Marathon theme " Sweets and Snacks".





Ingredients:


Besan / Gram Flour  1 cup
Yogurt 1 cup
Fenugreek leaves / Methi 1/4 cup
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Ginger paste 1/2 tsp
Green chili paste 1/2 tsp
Chopped coriander 1/2 cup
Lime juice 1 tbsp


For Tempering:


Cumin seeds 1/2 tsp
Sesame seeds 1 tsp
Asafoetida / hing a pinch
Oil 2 tbsp




Preparation:


In a mixing bowl, combine together besan, methi, chili powder, turmeric powder, ginger paste, chili paste, salt, 1/2 of chopped coriander leaves  and yogurt.
Add 1/2 cup to 3/4 cup water to make a pouring consistency batter.
Grease a thali or plate and set aside.
Heat 1 tbsp of oil in a non stick pan.
Slowly pour the batter into pan…

Jodhpuri Pyaz Ki Kachori ~~Onion Kachori

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Onion Kachori or popularly known as Pyaz ki kachori is a delicious, crispy and spicy snack. Originating from Jodhpur, Rajasthan onion kachori's are also served for breakfast along with Jalebi and a cup of hot tea. Deep fried flaky onion Kachori is an amazing snack to relish specially on rainy days. These steaming hot pyaar ki kachoris or aloo pyaz ki kachoris are sold at almost all sweet-snack shops in Rajasthan. You can prepare these kachoris ahead of time and re-heat them in an oven just before serving. 

This recipe goes to day 11 of Mega Marathon theme " Sweets and Snacks".






Ingredients for filling:


Onions  3 medium chopped 
Potato 2  small boiled 
Cumin seeds 1/2 tsp
Coriander seeds 1/2 tsp
Fennel seeds 1/2 tsp
Asafoetida 1/4 tsp
Green chili chopped 1 tsp
Grated ginger 1 tsp
Red chili powder 1 1/2 tsp
Turmeric powder 1/4 tsp
Gram flour 2 tbsp
Lime juice 1 tbsp
Chopped cilantro 1/2 cup
Sugar 1 tsp
Garam masala 1/2 tsp




Ingredients for crust:


Maida  1 1/2 cup
Ajwain / Carom seeds 1/2 tsp
Sal…

Masala Mathri

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Mathri is a flaky biscuit from Rajasthan.It is one of the popular snack in North India as a tea time snack. Mathi or Mathri is made from flour, cumin and butter / ghee. Mathri is served with mango, chili or lemon pickle along with tea.  Today I will be preparing Masala Mathri adding more spices to the regular mathri. These crispy and crunchy savory snacks are quite easy to prepare with very few ingredients. Mathri is a popular snack to take along during travel. To make these little healthier I have used wheat flour instead of plain all purpose flour. 

This recipe goes to day 10 of Mega Marathon Theme  " Sweets and Snacks ".





Ingredients:


Wheat flour  1 cup
Carom seeds / Ajwain 1/4 tsp
Cumin seeds / Jeera 1/2 tsp
Chili powder 3/4 tsp
Black pepper powder 1/2 tsp
Ghee / butter  1 tbsp
Salt to taste
Oil for deep frying


Preparation:


In a mixing bowl add flour, carom seeds, cumin seeds, chili powder, pepper powder, salt to taste and melted ghee / butter.
Combine everything  well and add water t…

Suhaali

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Suhaali's are a crisp tea time snack made with plain flour , cumin and carom seeds. These can be served with a cup of hot tea or served with a spoon of mango pickle as a light snack. Suhaali is traditionally made for wedding and special occasions like Holi and Diwali. Now a days these crispy delights are available in every Namkeen or snack shops.  Suhaali's are simple to Papdi, small round shaped flat puris which are used for chaat recipes like papdi chaat, sev puri and bhel puri.


This recipe goes to day 9 of Mega Marathon theme " Sweets and Snacks".






Ingredients:


Maida / All purpose flour  1 cup
Carom seeds 1 tsp
Cumin seeds 1 tsp
Salt to taste
Ghee / Butter 2 tbsp
Oil for deep frying


Preparation:


In a mixing bowl add maida, carom seeds, cumin seeds and salt to taste.
Add melted ghee or butter and mix thoroughly.
Now add enough water to make soft dough.
Divide the dough into 40 equal portions.



Roll each portion to give it a circular shape.
Roll them thin about 1 inch diameter.
Prick…

Rajasthani Papad Ki Churi

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Papad churi or papad ki churi is a popular Marwari / Rajasthani side dish that is served with the  meal. It is also served as a evening snack with tea. I have read many variations about this recipe, some of them added chopped onion, tomato and cilantro. Where as few people have added bhujia or sev  to  give it an extra crunch. But I vaguely remember that one of my school friend's mom who is a Marwadi said that it is only spice powders which are added in this recipe.

This recipe is so simple that it will be ready in just 5 minutes. You can also make this dish with the left over papad from your lunch / dinner.  So here goes the simple yet delicious recipe from Rajasthan - Papad Ki Churi.  This recipe goes to day  of Mega Marathon theme " Sweets and Snacks ".




Ingredients:


Papad 5
Garlic powder 1 tsp
Chili powder 1/2 tsp
Black salt 1/4 tsp
Roasted cumin powder 1/2 tsp
Oil for frying papad




Preparation:


Fry papad in hot oil and set aside to cool.
Gently crush all the papad as shown in pi…

Jodhpuri Mirchi Vada

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Today we are starting with 2nd week of Mega Marathon. Theme for this week is " Same state with different snacks". So I choose Rajasthan, a state in northern India. Rajasthan means " Land of Kings". According to Wiki , Rajputs, Meenas, Rajpurohits and many other tribes made a great contribution in building the state of Rajasthan. Modern Rajasthan includes most of the Rajputana,  which comprises princely states, two chief ships and British district of Ajmer-Merwara. Jaisalmer, Matrwar, Bikaner, Mewar, Alwar, Dhundhar were some of the main Rajput princely states. 

Rajasthan is culturally rich and has artistic and cultural traditions that reflects the ancient Indian way of life.There is rich and varied folk culture from villages which are often depicted as a symbol of the state. Rajasthan cooking was influenced by both war like lifestyles of its inhabitants and availability of the ingredients in this arid region. Most of Rajasthan state is Sandy and dry. The scarcity of…

Jalebi

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Jalebi also know as zulbia or zalabia is a very popular sweet found in South Asia and Middle East. It is made with flour, sugar and served cold or warm. It is served as it is or in few places it is  served with rabri or with Fafda in Gujarat. Served during festivals and special occasions, this traditional sweet is enjoyed not only by kids but by grownups too. In few places this dish is served as breakfast with  milk or curd.

Jalebi is a crispy and  juicy sweet typically made and served during festivals and weddings. There are different variations in preparing this sweet all over India.  Today I will be showing you a simple and easy method which can be made instantly within few minute. Here goes day 6  and final recipe for week 1 under the mega theme " Sweets and Snacks".






Ingredients:


Sugar 2 cups
Water 1 cup
Maida / All purpose flour 3/4 cup
Baking powder 1/2 tsp
Oil for deep frying
Yellow food color 1/4 tsp
Salt 1 pinch
Baking soda 1 pinch
Milk 2 tsp
Lemon 1/2
Saffron strands
Chopped pis…

Khajur Barfi

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Khajur / dates barfi is one of the simple, healthy and sugar free sweet which can be enjoyed by any age group. Just few ingredients and an delicious sweet is ready to serve for any occasion. Dates and dry fruits both provide great nutrients to our body. Best time to make and consume this sweet is during winter's as both dates and dry fruits keep the body warm.

This recipe goes to day 5 of Mega Marathon theme " Sweets and Snacks".




Ingredients:


Khajur / Dates 1 cup
Chopped almonds 1/4 cup
Chopped Pistachio 1/4 cup
Chopped Cashew nuts 1/4 cup
Ghee / butter 1 tbsp


Preparation:


De-seed dates and grind them to make a stiff paste in grinder or chopper.
Heat ghee in a non stick pan and add all the chopped nuts.
Saute them for few minutes, add dates paste and mix everything well.
Cook on low to medium flame until the mixture thickens and leaves the pan easily.
Transfer to a plate or chopping board.



Let it cool for few minutes and roll it to make a cylinder shape.
Roll it in a foil or plastic wr…

Bandar Halwa

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Bandar Halwa is a rich and delicious sweet from Bandar ( machilipatnam ) a city in Andhra Pradesh. My in-laws were  born and brought up in this city and this Halwa has been their family favorite sweet. There is a particular sweet shop called Tata Rao Sweet shop  in Bandar where they purchase this sweet. My husband says Tata Rao sweet shop still makes this sweet in a traditional way and it still maintains the same authentic taste and flavor which it had few decades  ago. 

Every year I prepare my Father in Laws favorite food and offer him on his death anniversary. I made this delicacy for him last month. Though I didn't get that authentic taste and color  but I managed to get some what  similar taste.  This sweet is on the darker side of it and of course it also depends on which jaggery you are using. So this delicacy  of Bandar goes to day 5 of Mega Marathon  theme "Sweets and Snacks".







Ingredients:


All purpose flour / Maida 1/4 cup
Corn flour 1 tbsp
Jaggery 1 cup
Cashew nuts 1/…

Bellam Pakam Garelu

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Bellam Garelu or Bellam Pakam Garelu is a popular and traditional dish made in Andhra Pradesh. Vadas are made of split black gram and then once vadas are fried they are added to warm jaggery syrup. You can clickhere to see the same  recipe which I have made with sugar syrup.

Jaggery is an unrefined sugar made in Asia, specially India. Jaggery contains more nutrients than any other refined sugar because of its molasses content. It has an ability to aid in digestion, treat constipation and boost your energy levels.

This recipes goes to day 3 of Mega Marathon theme “ sweets and Snacks”.




Ingredients:


Udad dal 1 cup
Jaggery  1 1/3 cup
Sugar 1/2 cup
Water  1 1/2  cups
Elachi powder 1 tsp
Oil to deep fry
Salt to taste

Preparation

Soak udad dal for 4 hrs and grind it with very little water and little salt.
It should be hard enough to make the vada.
In a sauce pan add sugar and jaggery and water to make syrup.
Make this syrup on medium flame.
Heat oil for deep frying vadas. 
Make small vadas and make a hole in…

Qubani Ka Meetha

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Qubani ka Meetha is a Indian sweet made with dried Apricots. Originating from the city of Nizam's -Hyderabad, this dish is commonly served in  wedding along with other sweets like Double ka meetha and fruit custard. Khubani or Khobani or Qubani is a Urdu name for Apricot. This heavenly delicacy is made with of course Apricots , sugar, saffron strands to give extra flavor and color. And served warm with crushed almonds on top.

Me being a Hyderabadi, I have never tried this dish in any of the wedding as I used to save my appetite for Double ka meetha, which is another delicacy of Hyderabad. So today I am here with a delicious and simple dessert Qubani Ka Meetha for Mega Marathon theme " Sweets & Snacks".







Ingredients:


Dried Apricots  30
Sugar 
Crushed almonds 10
Malai / Cream 3 spoons ( optional )


Preparation:


Wash and soak the apricots over night in water.
Remove the soaked apricots from water and chop them to small pieces.
Do not discard the soaked water, we will need them furt…