Cooking Dil Se...!!!

Coriander Mint Sandwitch Chutney...!!!

Author: Siddhi Shirsat // Category: Chutneys N Sauces N Dips

This chutney is very popular to be used for sandwitches. Mixture of corainder and mint gives it a very nice flavour.It can be also used as a dip.

INGREDIENTS:

1 cup corainder leaves

1/2 cup mint leaves

2-3 green chillis

2 table spoon fresh grated coconut

1/4 tea spoon sugar

1 table spoon lemon juice

black salt to taste

METHOD:

Mix all the ingredients in a mixie and grind adding little water. Chutney is ready.

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Soft Banana Laddus...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Sweets

Banana laddus seems bit different as normally laddus are made either from some flour or nuts. But this laddus are made from bananas . They are realy soft and tasty.If u eat one you will definetly feel like eating more. They are very easy to make. Ingredients are also just few. This laddus remain good for 4-5 days without refrigeration.

INGREDIENTS:

2 cups mashed ripe bananas

1/2 cup sugar

2-3 table spoon ghee

2 table spoon slivers of almonds

1/4 tea spoon cardoman powder

METHOD:

Heat a kadai.Add ghee.Mix mashed bananas and sugar and add when the ghee heats.Cook on medium to medium high heat.Stir frequently.Do not allow it to stick to the pan edges.

Stir frequently while the mixture bubbles and goes from creamish color to nice golden to a deep golden brown color.Stirring is important here as if the mixture gets sticked to the edges it gets hard.

When the mixture begins to thicken and the edges start leaving the sides, add cardamom seed powder and mix well.

Allow to heat for a few more minutes.Whole mixture will become deep golden brown colour. To know if done, pour a drop on a plate allow to cool and roll between fingers if a balls is formed then the halwa is done.

Remove it from flame and pour into a plate. Cool thoroughly. then apply ghee to your hands and roll them into small lemon sized laddus.Ghee is applyied to hands so that the mixture doesnot get sticked to your hands.

Garnish with a sliver of almond placed on top of each ball.They become more firm after some time and taste more good.

Store in a air-tight container.They do not require refrigeration for 4-5 days.

NOTE:Add the amount of sugar according to your taste.If bananas are more sweet use less sugar.

Preparation Time:30 mins

Comments (1)

Butter Chicken(Murg Makhani)...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Gravy dishes, Non-Veg Recipes, side Dishes

This butter chicken is one among the popular chicken dishes in india.Even i am a big fan of butter chicken.Initially i used to think that to make butter chicken is very difficult at home, so i used2 always get it from restaurants. But one day i decided of trying it and it tasted awesome. Better than the restaurant chicken.It was alomost fingerlicking...-:)

INGREDIENTS:

200 grams boneless chicken breasts cut into 1" chunks

4 table spoon paste of ginger-garlic-green chillis and corainder leaves

1/2 cup fried onion paste

2 table spoon cashewnut paste

1 table spoon almond paste

100 mil milk

2 table spoon fresh cream

puree of 2-3 tomatoes

1 table spoon chopped cashewnuts

1/2 tea spoon cumin

1 black cardomom

3-4 cloves

2 green cardoman

1 cm cassia bark

1 bay leaf

1 star anise

1 mace

1/2 nutmeg

1/4 tea spoon caraway

1 table spoon corn flour

2 tea spoon chilli powder

1 tea spoon kasoori methi

1/2 tea spoon dry mint

1 tea spoon turmeric powder

6 table spoon salted butter

1 table spoon chopped corainder

salt

red cooking colour

sugar

oil

METHOD:

Marinate the chicken pieces for 2 hours in the ginger-garlic-green chillis and corainder paste.Apply salt also.

Dry roast all the whole masalas for 1-2 mins and grind them.This is the main masala.

Now heat a pan and add 3 table spoon of butter.Saute the marianted chicken for 15-20 mins on a medium flame and keep aside.

Take milk in a cup. Add the ground masala to it.Then add the turmeric powder, corn flour and little red colour to it and mix well.

Heat a pan and add oil.Add the tomato puree and cook till oil oozes out.Now add the onion paste and let it cook for 2 mins.Add the milk paste and saute.Add cashew nut paste and almond paste.Add kasoori methi and dry mint and cook for 2-3 mins.Add salt and sugar.

Now add the sauted chicken and remaining butter to it and mix well.Add 200 ml of water and mix well. Add cashewnuts. Simmer on low flame till gravy thickens.

Garnish with fresh cream and corainder.

Serve hot with parathas or nan.

NOTE: To make toamto puree.Blanch 2 toamtoes, peel and remove seeds. Grind it to a paste.

Add little sugar and salt to it. spinkle some lemon and heat till it gets colour and thickens. Add water if required.

preparation Time:35 mins

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Coconut Peda Barfi...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Sweets

This coconut peda barfi name seems different na...its a barfi made from pedas...In festival season we have lot of sweets at home and they do not get over soon if people do not like to much sweet. Specially sweets like pedas, modaks people dont like to eat much as they are very sweet. So we think what to do of this. I have an option, you can make a tasty barfi out of it. Ths barfi is less sweet as well as tasty and easy to make.I had many pedas lying in my fridge, no one likes much sweet at my place so dint know what to do. So decided of experimenting with it. And the outcome was a tasty barfi-:)

INGREDIENTS

2 cups mashed milk pedas

2 cups freshly grated coconut

11/2 cup milk

1 cup sugar

1/2 cup cashew nut powder

1/2 tea spoon cardoman powder

ghee

METHOD:

Take a vessl and make sugar syrup. Make 1 string sugar syrup. Mix the crushed pedas and milk and add this paste to the suagr syrup. Mix properly and cook for 1-2 mins.

Now add the grated coconut to it and mix well. Let the mixture cook till it becomes one mass and becomes thick.

Now when the mixture has become one mass remove it from flame.

Grease a tray with ghee. Put this mixture in this tray and spread evenly to form a uniform layer.

Sprinkle cardoman powder on it. Let the barfi set for some time.

When the barfi is set cut it into desired shapes.Serve.

They remain good for 4-5 days without refrigeration.

NOTE:Increase or decrease the amount of suagr used accordign to the sweetness of pedas. I had used pedas with less sugar.

Preparation Time:20 mins

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Yummilicious Chicken Frankie...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Evening Snacks, Kebabs N Rolls, Non-Veg Recipes

Frankie is a popular snack found in most of the food joints in metro cities of india. Its a tortilla stuffed with chicken stuffing or some other veg stuffing with a thin coating of egg inside it.I have eaten this frankie many times outside and i just love it. There are different types of fillings which can be used in frankie. I decided to try chicken stuffed frankie at home.I went on adding anythng which i liked accordign to my judgement and it turned out very tasty.Everyone loved it.So i am posting its recipe here.Yummilicious word i got from yummy and delicious...:)as it was indeed yummy and delicious

INGREDIENTS:

For The Roti:

1 cup wheat flour

1 cup maida(all purpose flour)

salt

oil

For Chicken Stuffing:

200 gms boneless chicken

4 table spoon ginger ,garlic, green chilli and corainder paste)

1 table spoon ginger-garlic paste

2 cups chopped onions

4 table spoon tomato-chilli sauce

1 table spoon garam masala

1 table spoon chilli powder

1 tea spoon corainder powder

2 table spoon chopped corainder/cilantro leaves

1 chicken maggi cube

salt

oil

For Salad Stuffing:

1 cup chopped cabbage

1 cup shredded lattuce leaves

1 onion thinly sliced

1 table spoon lemon juice

1 tea spoon chilli powder

2 table spoon mayonnaise(optional)

1/2 tea spoon pepper powder

salt

Other Ingredients:

2 Eggs

chat masala

salt

oil

METHOD:

Apply the ginger-garlic-green chilli and corainder paste to the chicken pieces and let them marinate for 2 hours

Take both the doughs in a bown and mix salt, butter and water and kned it into a smooth dough and keep aside for 30 mins

After 30 mins. Make 6 balls out of it and roll 6 rotis of it. Fry them on tawa without oil till they are half cooked. Do not cook them fully.Frankies outer roll is ready.

Cook the marinated chicken pieces. Add salt in between. Cut them into small bit size pieces.

Heat oil in a pan and fry onions till soft and light brown. Now add the ginger garlic paste and saute for 2 mins. Add the chilli powder, corainder powder, powdered chicken maggi cube and mix well.Add tomato-chilli sauce and mix well.

Now add the cooked chicken pieces and mix. Add garam masala and cook for 2-3 mins.When its done remove from flame and add chopped corainder and mix .

Now for the salad stuffing mix cabbage, lattuce and onions. Apply salt to them and spinkle lemon juice keep for 15 mins. They become soft.Now add chilli powder and pepper powder mix it well.Add mayonnaise if required and mix it well.

Beat the eggs in a bowl. Add salt and beat.

Heat a pan and sprinkle oil over it. Spread a half cooked roti over it. Spread some part of the egg mixture on the top side of it and spread it all over the roti.After 1 min flip the roti so that the egg coated side gets cooked. When both the sides are fully cooked, remove it.

Spread the egg coated frankie on a plate.Add the chicken stuffing in the center. Add salad mixture over it.Spinkle some chat masala.Add one lettuce leaf if required.Close the roti carefully.Wrap it with a aluminuim foil.

Repeat the above process with all the remaing rotis.Serve Hot.

Makes 6 frankies

Prepartion Time:30 mins

Comments (1)

Banana Pan Cake...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Egg Dishes, Evening Snacks, Non-Veg Recipes, Pancakes

A Pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan.Pancakes exist in several variations in many different local cuisines. This Pancake is a banana flavored pancake with egg to increase its fluffiness. I had read this recipe on some magazine and i decided to try it. It tastes very good. Its a easy and quick recipe. A healty and filling snack gets ready in no time.

INGREDIENTS:

3 ripe bananas

1 cup maida(all purpose flour)

1 cup milk

2 eggs

2 table spoon sugar

1 tea spoon baking powder

2 table spoon oil

salt

For Serving:

5 table spoon honey

1/2 cup chopped banana slices

6-7 cherries

METHOD:

Sieve maida, baking powder and Salt couple of times to get uniform mixture. Now take a bowl and beat eggs into it. Mix salt and oil and beat very well till froth is formed.

Grind bananas to from a thick paste. Grind them a little only, no to much.

Add maida and milk little by little to the egg mixture and mix well. Add little by little quantity and go on mixing till all maida and milk is added.Check if balls of maida are formed. If any remove them.Add banana pulp to this mixture and mix properly to form a unifrom frotty batter.

Heat a tawa and spread little ghee over it. Spread the batter to form small and thick dosa, cook on low flame.When there are bubles forming on the upper side, making the cake little fluffier and porous turn to the other side and cook.

Cook till both sides turn golden brown.Ass egg is there in this batter, the pancake does not stick to the tawa, it comes out easily.

Now take a hot pancake , apply honey all over it. Keep banana slices on it and garnish with cherry pieces.Serve Hot.

NOTE:For serving besides from this honey and bananas one more option can also be used.Apply caramelized sugar and serve with strawberry pieces and fresh cream.

Preparation Time:15 mins

Comments (2)

Sweet Nevri/Karanji...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Festival Dishes

This Sweet Nevri/Karanji is another type of famous nevri of goa.It is made at my place every year for chaturthi. It has sweet coconut stuffing filled in it. It can be stored for upto 15 days.

INGREDIENTS:

1 1/2 cup dough( Make same as here)

Ghee for frying

For The Filling:

4 cups fresh grated coconut

1/2 cup poppy seeds

1/2 cup sesame seeds

1 cup powdered sugar

1 cup chopped cashew nuts and almonds

3/4 cup roasted rava

salt

METHOD:

Dry the coconut in sun for 2 days or if not posible to sun dry microwave it till the moisture goes.

Dry roast sesame and poppy seeds for 4-5 mins.

Now take that dried coconut in a bowl and add all the other ingredients and mix well. Add more or less sugar according to your taste. Stuffing is ready.

Now follow the same propcedure as mentioned in my Spicy Nevri/Karanji recipe and make the nevris out of the dough and stuffing.

Cool them and store in a air-tight container.

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Sweet Corn Piyush...!!!

Author: Siddhi Shirsat // Category: Beverages N Drinks(non alcoholic), Summer Drinks.

This names sounds different right. Piyush is generaly a exotic drink famous in maharashtra, its sweet yogurt drink with a nutmeg flavour.This sweet corn piyush is drink made with sweet corn curd.When i had seen this recipe i thought it wont taste good. But after many days i decided to give it a try as sweet corn were lying in my fridge and i dint know what to do with them. It turned out to be a big hit. It tastes awesome. Its a very nutritious drink with a different flavour.Just give it a try.

INGREDIENTS:

1 cup fresh sweet corn

200 ml whole milk

2 tabel spoon cream

2 table spoon yogurt

2 tea spoon sugar

pinch of cardoman powder

pinch of fresh nutmeg powder

METHOD:

Grind the sweet corns in mixie without water for some 40 secs. Then add the milk in it and grind the mixture till they mix well with the milk , may be for 2-3 mins.

Now strain this mixture. Take a pan and add the mixture. Let it heat on low flame for some time till it boils.Do not make the mixture too thick.

Now let the mixture cool.After cooling add the cream and mix it well. Now add the yogurt and stir well.Keep this mixture to set as curd for 6-7 hous.

After it is set add sugar and cardoman powder and blend it till a froth is formed.

While serving add nutmeg powder and serve.Chilled piyush tasted good.

Preparation Time: 10 mins

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Sweet Corn Butter Chaat...!!!

Author: Siddhi Shirsat // Category: Chaats, Evening Snacks, Quick Dishes, Street Food

Sweet corn is very popular in india now a days.Many dishes can be prepared from it, like pulav,chaats etc. This steamed corn chat is very popular. You get it in malls and multiplexes.One cant resist to have steaming hot corns with diffrent spicies.This is my recipe which i had experimented and it tasted very good.

INGREDIENTS:

1 cup fresh sweet corn

3 tea spoon butter

1 tea spoon garam masala

1/2 tea spoon coriander powder

1/2 tea spoon chat masala

1/4 tea spoon pepper powder

salt

METHOD:

Steam the sweet corns. When they are hot take them in vessel and keep on very low flame.

Add butter and mix well.When the butter melts and mixes with it,add garam masala, corainder powder,salt and mix well.

Remove in a serving dish and sprinkle chat masala and pepper powder.

Serve hot.

NOTE: Amount of spices can be increased or decreased according to your taste.

Preparation time: 5 mins

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Moong Dal Halwa...!!!

Author: Siddhi Shirsat // Category: Desserts, Sweets

This moong dal halwa is a popular indian sweet mostly served in rajasthan and uttar pradesh.I had tasted it once many years ago. I had been to a red cross camp from school to goas IHM.There we had a lunch, this was once among their deserts.That time i dint know anything about this dish. I just took it from the desert section.There were more 2-3 types of deserts there but i randomely selected this one. I liked the taste very much, so much that i still remember it.Some days ago i came across its recipe on a recipe site, I decided to give it a try. It turned out superb.I was happy that i got the exact recipe of a dish which i had liked.

INGREDIENTS:

2 cups moong dal

2 cups milk

1 1/2 cup sugar

3/4 cup mawa

1 cup ghee

1/2 cup mixed dry fruits(almonds, pistachoes,cashewnuts,rasins)

METHOD:

Soak moong dal in water for atlest 5-6 hours. Drain the water and grind it using very little water to form a paste.

Heat a kadai.Add ghee.When its fully heated add the ground paste and stir.Let it cook on medium flame until it turns to brown colour and a aroma comes from it. It leaves the ghee from it.It takes approx 20-25 mins.

Simultaneosly mix sugar with water and heat it. It should become a thick sugar syrup.One string sugar syrup.

When the paste is fully cooked and browned, add milk in it and mix well. Now add the mawa and stir. The milk should get completely mixed with it and the halwa should thicken and form a paste.

Now add the sugar syrup in it and mix. Let it get cooked till the whole halwa becomes one mass.Add the dryfruits and remove from flame.

Serve hot or chilled.

NOTE: One string sugar syrup -when the sugar syrup is thickened take one drop of it on one finger and touch the other finger ot it. If it gets sticked to it and when pulled forms one string its called one string sugar syrup.

Preparation Time: 30 mins

Comments (1)

Alu Vadi(Colocasia/Taro leaf rolls)...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, side Dishes

Alu wadi is a roll made of colocasia leaves stuffed with bengal gram filling.These leaves are called 'Alu' in konkani, so the traditional nameof this dish is alu vadi.This leaves are usualy grown in rainy season in goa. They are used for many festivals. A special vegetable dish is made from them for goan festivals. I will post that recipe later. This aluvadi is a tast snack liked by all.I had prepared this recently so i am posting its recipe.

Colocasia Leaves

INGREDIENTS:

4-5 fresh colocasia leaves

2 cups chana dal soaked

1/2 cup fresh grated coconut

2 onions finely chopped

1 table spoon garam masala

1 table spoon chilli powder

2-3 table spoon jaggery

oil

salt

METHOD:

Wash the colacasia leaves and dry them so that no water droplets remain on them.Grind the chana dal using very little water to form a course paste.

Now take it in a bowl and add garam masala, chilli powder, salt, grated coconut and jaggery. Mix well ,add water if required.Paste should be thick enough. It should not flow. Now add chopped onions. Mix again.

Now keep a colocasia leaf on a plate. Apply the chana dal mixture all over it to form a uniform layer of medium thickness. Roll the leaf to form a roll. Do not leave gaps in between, roll it carefully.Reapeat the same with the remaining leaves.

Now steam this rolls for 20 mins.The stuffed mixture hardens up after steaming, and the leaf becomes soft.Let them cool.After cooling cut them into slices of medium thickness,around half inch.

Heat oil in a kadia. Deep fry this cut roll slices in oil till dark brown and crispy.This rolls do not suck more oil.Remove them.

Serve Hot.

NOTE: Besan can be used insted of chana dal directly in the mixture. But mixture made of chana dal tastes good then besan.

Add amount of spices according to your taste. If you want you can make the paste more spicy.

Preparation Time:30 mins

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ABC Fudge...!!!

Author: Siddhi Shirsat // Category: Desserts, Sweets

ABC Fudge or Halwa is a most popular Indian Dessert made Of Apple , Banana ,Carrots and Cooked in Milk. It has a Very Rich Taste, Easy to make and Nutritious Indeed . The sweet and creamy taste is delicious end to hot and spicy meal; You won’t believe how all of the flavors fused together and created such an exotic, sweet burst of flavor .It is perfect for a nice warm dessert in the fall / winter or chilled in summer. It's a dessert that warms up your heart, whether you eat it hot or cold.Though it looks same like carrot Halwa but it tastes very different, delicious and amazing.Its a real feast for sweet Lovers. This Halwa is rich in Vitamin A & C .I got the recipe on net and just tried it. It was realy yummy. Its very simply also to prepare.

INGREDIENTS:

1 cup finely chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk
1 cup coconut
3/4 cup ghee
2 cups sugar

1/2 tea spoon cardoman powder

2 table spoon chopped cashewnuts

2 table spoon chopped almonds

METHOD:

Grind carrot & milk together .Mix all the Ingredients together except ghee.

Heat a kadai and add this mixture.Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.

Then add ghee and let it cook for 2-3 mins.Add some of the chopped nuts.Add cardoman powder.Remove from the stove top decorate with nuts of your choice.
Serve hot or cold.
Preparation Time: 20 mins.

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Mysore Masala Dosa...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Dosas N Idlis, Evening Snacks

Dosas are famous snacks from south india. There are different types of dosas. Masala dosa is a dosa stuffed with potato bhaji and served with chutney and sambar. I am posting a recipe of mysore masala dosa which is similar to masala dosa but has and additional spicy red chutney which is applied inside along with potato mixture.It is one among the famous dosas.

INGREDIENTS:

3 cups dosa batter(recipe is here)

oil to fry

For Potato Mixture:

3-4 boiled and chopped potatoes

2 onions chopped

1/2 tea spoon turmeric

1 table spoon urad dal

1/2 tea spoon sugar

salt

For Red Chutney:

1/2 cup roasted chana dal(dalia)

2-3 red chillis

7-8 garlic cloves chopped

1" ginger piece chopped

1 table spoon kashmiri chilli powder

1 table spoon lemon juice

salt

METHOD:

First take a pan and add oil.When its heated fry the urad dal in it till brown. Now add the chopped onions and let them fry till they turn light brown. Now add the potaot pieces and mix well.

Add salt, turmeric powder and sugar and cook for 3-4 mins. Potato filling is ready.

To make the red chutney add the red chillis in a mixer. Add all the other ingredients. Add water and grind till smooth paste.Red chutney is ready.

Heat a dosa tawa. Drizzle some oil and sprinkle little water and wipe it with a piece of cloth.Pour a laddel full on batter on tawa and spread to cover the entire surface.Ensure that the dosa is not too thin.Sprinkle some oil all around and let it cook till underside is crispylight brown and done.

Remove it from tawa. Spread some red chutney all over. Place some potato mixture in the center as shown in the pic below. Fold the dosas into a half moon shape.

Serve Hot plain or with white chutney and sambar.

Preparation Time:30mins

Comments (1)

Spicy Nevri/Karanji...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Festival Dishes

Ganesh chaturthi is being celebrated in full swing in goa this days. People make different snacks and prasads for it.Ganesh is usauly for 1 n 1/2 day or 5 days in goa mostly. But some people keep for 7, 9 n 11, 21 days also. This year we had ganpati for 1 n 1/2 day. Below is a pic of my home ganesh.

This nevri/karanji is special snack for chaturthi. This are called nevris in konkani and karanji in marathi. Every home which celebrates ganesh chaturthi makes this nevris in goa. There are different types of nevris which are made here. Some of them can be stored for 15-20 days or some of them have to be consumed on the same day like puran nevri etc. Usually nevris are sweet. But always sweet is not good, we need soomething spicy for a change also. We make this spicy nevri every year. Its my moms recipe, almost everyone likes them.

INGREDIENTS:

For The Dough:

4 cups maida(all purpose flour)

1 cup rava(sooji)

1/2 cup rice flour

4 table spoon cornflour

2 table spoon fresh thick cream

safron food colour

salt

ghee

For The Filling:

3 cups grated fresh coconut

1/2 cup poppy seeds(khaskhas)

1/2 cup sesame seeds(til)

3/4 cup cashew nuts small pieces

1/2 cup grinded sugar powder

1 tea spoon assafoetida(hing)

2-3 table spoon chilli powder

salt

Ghee for frying

METHOD:

Dry the grated coconut in sun for 2 days or if not posible to dry microwave it until the moisture goes. This is required as this nevris can be stored for some days if the coconut is properly dried.

Dry roast the sesame and poppy seeds separately for 4-5 mins.

Now take a bowl and add the dried coconut. Add cashew nuts,roasted sesame seeds, roasted poppy seeds, sugar,salt and assafoetida. Mix well. Add chilli powder according to your taste and mix.Mixture is ready.

Soak the rava for some 2-3 hours in water.

Then take a bowl and add the maida. Mix soaked rava,cornflour,rice flour,cream, salt and hot ghee.Kned the dough well with the safron colour water . dough must become very soft. Kned it very well .The crispyness of the nevri is depended on hoe good you kned the dough.Keep the dough ball wrapped in a wet muslin cloth for 1-2 hours.

After that time, make small balls of that dough and roll small size thin rotis. Approx 5 inches in diameter. Take one roti and add the stuffing, atlest 2 table spoon on the center of the roti. Apply little water on the lower half edge of the roti.

Close the upper half of the roti on the lower half. Press the edges so that it gets sealed completely. you get special cutters to cut this edges. If you have it use it to shape the edge of the nevri. Repeat this process with the remaining nevris.Edges should not remain open or else the filling falls out while frying.

Heat ghee in a kadai.Deep fry this nevris as soon as they are made.Fry them till crisp. Remove them on paper so that oil is absorbed.

Let them cool for some time. Keep them in air-tight containers. They can be stored for 15-20 days.

NOTE:We make use of home made chilli powder which is made by grinding the local chillis of goa. If you use this chilli powder the nevris become tasty.

Cream, rice flour and corn flour is added to make the nevris more crispy.

Preparation Time:40 mins

Comments (0)

Phenori/Chirroti...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Festival Dishes, Sweets

This are Ganesh chaturthi days,so a lot of snacks are made for chaturthi. I will be posting some of the snacks recipes which are made at our place.Preparation is done some days before only for it.This snack is called 'phenori' in konkani and chirroti in marathi. Its a famous festival snack.Its a snack made of flour dipped in sugar syrup.

INGREDIENTS:

3 cups maida(all purpose flour)

1/2 cup rice flour

3 table spoon corn flour

2 cups sugar

2 table spoon thick cream

saffron food colour

ghee

salt

METHOD:

Take a bowl and add maida, rice flour, cornflour and little salt. Mix it well. Now mix the saffron food colour in water.Add some hot ghee and cream to the flour mixture and kned it well with the saffon water.This dough should be kneded very well or else they do not become crispy.

Keep this dough wrapped in wet muslin cloth for 1-2 hours.

Make balls on this dough. Roll big size rotis from this balls. Make atleast four rotis.Cover them in wet muslin cloth after rolling so that they do not become hard.

Now take one roti and apply ghee on it all over. Sprinkle some rice flour over it. Keep the second roti exactly over it. Apply ghee and rice flour same as the first roti. Repeat the same and stack the remaining rotis on this two.Four roits should be stacked one above the other with ghee n rice flour in between.

Now roll this rotis in cylindrical roll. The roll should be fully packed, no gaps should be left in between.Now cut the roll in small pieces with 1 inch thickness.

Now roll the cut roll pieces one by one in round shape.Roll on the cut side. Do not apply much pressure. Do not make it thin. The texture on the roll should not be spoiled.

Sugar syrup need to be made. Take a vessel and and add 2 cups water to it. Mix sugar in it. Let the mixture boil and thicken. It should become thick syrup. Take a drop of it in between two fingers and pull it, it should form a thread then the mixture is done.

Heat ghee in a kadai.Deep fry the rolled phenoris in it till crisp. Remove them from oil and immeidiately deep in sugar syrup fully so that it gets coated on it.Remove them from syrup and keep them vertical in a dish. Repeat the same with the others.

Phenoris are ready. Let them cool for some time. Then store them in a air tight container.They remain fresh for 15-20 days.

Preparation Time: 30 mins

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