Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Saturday, March 25, 2017

CHOCOLATE CAKE - Easy Way


INGREDIENTS:

CAKE BATTER:
1) 1 Cup Self Raising Flour
2) 1 cup Sugar
3) 1 Cup Softened Butter
4) 1 1/2 Teaspoon Baking Powder
5) 4 Teaspoons Cocoa Powder
6) 3 Eggs
7) 4 Tablespoon hot Milk/Water
8) 1/2 Cup Raisins/Almond Slices
9) 1/4 Cup of Granulated Sugar

CHOCOLATE GANACHE:
1) 1 Cup Cream
2) 1 Cup Melted Chocolate

PREPARATION TIME: 50 Minutes

HOW TO PREPARE:
* Preheat the oven to 180 degrees
* Prepare the cake tin and keep aside
* In a bowl beat together eggs, sugar, butter, flour and baking powder
* In a seperate bowl mix water and cocoa powder till it is a thick paste
* Add cocoa paste to cake batter and beat till its a smooth batter
* Pour the batter into prepared tin
* Bake for 30 Minutes or till it leaves the side of the tin
* Keep it aside to cool it completely before icing
* For chocolate ganache take cream and chocolate in a bowl
* Microwave for 40 minutes and mix well till a smooth paste
* Let it cool till it thickens a little
* Pour the ganache on the cooled cake and spread it evenly on top
* Sprinkle raisins and granulated sugar on top
* Enjoy with tea or in parties with family and friends



Tuesday, March 21, 2017

SPROUTS AND MANGO SALAD


INGREDIENTS:
1) 2 Cup Sprouts
2) 1 Mango ripen
3) 1 Cucumber
4) 1 Cup Cherry Tomatoes
5) Rock salt to taste
6) Black pepper to taste
7) 1 Green Chilly
8) 1/2 Lemon Juice
9) 1/4 Teaspoon Turmeric
10) Fresh Coriander Leaves

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Boil the sprouts in salted and turmeric water till soft and let it cool
* Dice the ripen mango and add to a salad bowl
* Chop the cucumber and coriander leaves and add to salad bowl
* Half or slice the cherry tomatoes and throw in the salad bowl
* Add in sprouts, rock salt, black pepper and lemon juice
* Finely Chop the green chilly(optional) and add it to bowl too
* Mix everything and serve


Monday, March 13, 2017

PINDI CHANNE / PINDI CHICKPEA


HOLI SPECIAL - PINDI CHANNE

INGREDIENTS:
1) 500 gms Channe or Chickpeas
2) 2 Onions puree
3) 2 Tomato Puree
4) 2 Teaspoon Ginger Garlic paste
5) 2 Tablespoon oil
6) 1 Teaspoon coriander
7) 1 Teaspoon Dry Mango Powder
8) 1 Teaspoon turmeric Powder
9) 1/2 Teaspoon Pomegranate seeds
10) 1 Teaspoon Jeera/Cumin powder
11) 4-5 Dry red chillies
12) 4-5 Cardamom Seeds
13) 2 Cloves
14) A pinch of Nutmeg
15) Salt to taste
16) Coriander for garnish

PREPARATION TIME: 1 hour 40 Minutes

HOW TO PREPARE:
* Wash chickpeas and soak them in hot water for 1 hour **
* Pressure cook them to get 3 whistles or cook till they are soft
* Chop and puree onions and tomatoes separately, keep aside
* In a pan dry roast cardamom, cloves, nutmeg, dry red chillies
* Grind the roasted masalas and pomegranate seeds, keep it aside
* In a Pressure cooker heat oil and add onion paste, ginger garlic paste
* Saute the paste till onions dry and turn brown
* Add tomato paste and turmeric powder, saute well till it dries up
* Add the coriander, cumin, Dry mango and roasted grinded masala
* Add little water to get more flavour out of the dry ingredients
* Cook the masala till dry and starts sticking to the cooker
* Add the boiled Chick peas and water in which it was boiled in, mix and cook further
* Add more water if you require more gravy to eat with rice/couscous
* You can reduce water once it is cooked to have it with nan/parathas or simply as chaat
* Give 2-3 cooker whistles or cook till masalas have been incorporated in chick peas
* Cook till you can crush chickpea between your fingers easily
* Serve and garnish with fresh coriander

** Soaking chickpeas in hot water speeds the process of soaking water - Dont need to leave it overnight



Wednesday, February 22, 2017

CINNAMON TOAST


INGREDIENTS:
1) 2 Slices Bread
2) 1/2 Teaspoon Cinnamon Powder
3) 1 Teaspoon Sugar
4) 2 Teaspoon Butter
5) 2 Tablespoon Yogurt
6) Few fresh grapes or any fruit of choice
7) 1/2 Cup dehydrated Cranberries optional
8) Chocolate coated Raisins/Almonds optional

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Melt butter in a pan and coat the pan with it
* Sprinkle Sugar and cinnamon powder on pan
* Put the bread slice in pan
* Let it cook till sugar is melted and sticks to bread slice
* Move the slice in the pan to get the sugar and cinnamon on the edges
* Turn the bread slice and toast the other side too
* Make sure there is no sugar or cinnamom before adding another bread slice
* Serve hot with fresh fruits, dehydrated fruits, and dry fruits
* Add some chocolate bites and yogurt to the serving plate


Thursday, February 2, 2017

EGGLESS JEERA COOKIES




INGREDIENTS:
1) 2 Cups Self Raising Flour
2) 1 Cup Softened Butter
3) 1 Tablespoon Jeera/Cumin
4) 1 Cup Sugar Powder
5) 1 Teaspoon Salt

PREPARATION TIME: 2 Hours

HOW TO PREPARE:
* In a bowl take softened butter and add sugar to it
* Mix well butter and sugar tll its light
* Add Salt and Jeera seeds and mix well
* Add in self raising flour in batches and keep mixing
* Mix in all the flour till it forms a soft dough
* Wrap the dough in cling sheet and let it rest in fridge for 30 minutes
* Roll out the dough and cut the dough into different shapes
* Place all the cut and shaped cookies on a lined baking tray
* Leave a little gap between cookies while placing on tray, as they expand a little
* Bake them at 180 degrees for 20 minutes
* Once baked, cool them and store them in air tight containers
* Enjoy these savory cookies with tea and pack them for lunch bags too


Friday, January 13, 2017

DOLI KI ROTI



This is a very special long lost recipe from the north of India. I always enjoyed it at my grandmom's house, but as the name suggests sometimes it used to come from other sources too! Its always called "DOLI aayi hai" as the house that prepares it makes sure relatives and friends receive the fried rotis or the basic masala mix. The house which receives masala mix again makes a whole lot of rotis and distributes them. During the time its prepared the aroma of the homemade traditional yeast and frying of wheat just makes it irresistable. It can be prepared plain or a filling of chana daal can be added! Try this long lost multani/punjabi recipe! #Longlostrecipe

INGREDIENTS:
1) 2 Tablespoons KhasKhas/Poppy Seeds
2) 3 Pieces Dalchini/Cinnamon
3) 10 Nos cloves/Long
4) 1 Nos Jaifal/Nutmeg
5) 5 Black ELaichi/Cardomom
6) 3 Tablespoon Chana daal/yellow split lentil
7) 2 Glass of Water
8) 3 Kg Wheat Flour
9) 2 Tablespoons Sugar
10) Salt to taste

PREPARATION TIME: 2 days

HOW TO PREPARE:
* In a muslin cloth, add khuskhus, dalchini, cloves, jaifal, elaichi, and Chana Daal
* Tie the cloth securely,to make a potli and keep aside
* Boil water in a pan and add the potli, Let it boil for 4-5 minutes
* Take the pan off the gas and wrap it up in a blanket
* Check pan next day same time, If bubbles are there then heat lightly
* Add in half(1/2) Kg of Wheat flour and mix till a pakoda batter consistency
* Cover again with blanket and keep aside
* Within 2- 3 hours the batter with ferment, and now the basic mix is ready
* Add Rest of the wheat flour and mix well with help of warm water
* Add Sugar and Salt according to taste, mix well and cover
* After 2- 3 Hours the mix will ferment
* Spread a plastic sheets on table or foils on counter tops
* Roll out Rotis or chapatis by hand around 6" in diameter and put them on sheet
* Roll out the whole dough and put the rotis on sheet and cover them
* After leaving for 2-3 hours these rotis ferment and swell up
* Take each roti and fry and cool on wire rack
* Store them in fridge till 15 days, Heat when you take out
* Have it as snack, as breakfast, with tea or in any meal with Mango Pickle

Monday, December 5, 2016

ROASTED TOMATO CHUTNEY


INGREDIENTS:
1) 4 Tomatoes
2) 1 Onion Chopped
3) 2 Green Chilli
4) Fresh Coriander Leaves
5) 4-5 Garlic Cloves
6) 1/2 Teaspoon Turmeric Powder
7) 1/2 Teaspoon Red Chilli Powder
8) Salt to taste
9) 1/2 Teaspoon Jeera Powder
10) 1/2 Teaspoon Amchoor Powder
11) Black Pepper to taste
12) 1/2 Teaspoon Mustard seeds
13) 1 Tablespoon Oil
14) Pinch of Asafoetida

PREPARATION TIME: 15 Minutes
HOW TO PREPARE:
* Roast the tomatoes on gas flame till the skin of tomato gets charred
* Put them in chilled water to remove the tomato skin easily
* Remove skin and put them in mixer to blend the roasted tomato
* Add in Salt, black pepper, Red chilly, Amchoor, Jeera powder
* Add in Fresh coriander and chopped Onions and mix well
* In a small pan, heat up oil and crackle some mustard seeds
* Fry some garlic cloves in the oil and add chopped green chillies too
* Add turmeric and asafoetida in the end and pour this oil tadka on the tomato blend
* Mix well and serve hot or chilled with fresh coriander leaves
* This is well served with rice dishes, litti chokha or daal batti



Tuesday, November 15, 2016

LEMON VERMICELLI



INGREDIENTS:
1) 2 Cups Vermicelli
2) 2 Lemons
3) 1 Carrot Julliene cut
4) 1 Capsicum Julliene cut
5) 2 Green Chillies slit and cut
6) A pinch of asafoetida/hing
7) 1 Teaspoon Mustard seeds
8) Few Curry Leaves
9) 1 Tablespoon Chana Daal
10) 1 Tablespoon Urad Daal
11) 2 Tablespoon Oil
12) 1/2 Teaspoon Turmeric Powder
13) 1/2 Teaspoon Red Chilli Powder
14) Salt to taste
15) 1/2 Cup Roasted Peanuts
16) Fresh Coriander Leaves

PREPARATION TIME: 20 minutes

HOW TO PREPARE:
* In a big pot boil water, add salt and let it boil
* Add Vermicelli and cover for a minute, when done drain it
* Immediately add cold water and keep aside
* In a Wok, Heat oil and crackle mustard seeds, chana and urad daal
* Add asafoetida, curry leaves and saute till daal turns brown
* Add Carrots and Capsicum and saute further for few minutes
* Put in green chillies, turmeric powder, red chilli powder and salt and mix well
* When carrots turn soft, add in cooked vermicelly, gently mix well
* Turn off heat, and add lemon juice and roasted peanuts and mix well
* Garnish with fresh coriander leaves and serve hot!


Sunday, October 30, 2016

ALOO POORI - DIWALI SPECIAL



ALOO KI SABZI
INGREDIENTS:
1) 500gms Potatoes
2) 2 Tablespoon Oil
3) 1/2 Teaspoon Mustard Seeds
4) Pinch of Asafoetida
5) 3-4 Green Chillies
6) 3 Tomatoes Chopped
7) 1/2 Teaspoon Turmeric
8) 1/2 Teaspoon Red Chilly Powder
9) Few Methi/Fenugreek Seeds
10) Salt to taste
11) 1 Teaspoon Dry Mango Powder
12) Fresh Green Coriander to garnish

POORI
INGREDIENTS:
1) 1/2 Kg Whole wheat Flour
2) Salt to taste
3) 3 Teaspoon Oil
4) Water to Knead the flour

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
ALOO KI SABZI
* Boil the potatoes, Peel them and Mash them roughly when cooled
* In a wok, Heat the oil, crackle some Methi seeds and mustard seeds
* Add Asafoetida and green chillies and saute for a minute
* Add Tomatoes and Salt, saute till soft
* Add Turmeric and Red chilly powder, saute till masala leaves oil
* Add Mashed potatoes to the tomato masala, mix well and add 2 cups of water
* Cover and let it cook for few minutes, finally add dry mango powder
* Serve hot with fresh coriander as garnish
POORI
* In a plate, take out flour and add salt, mix well
* Add little oil, and knead into a soft dough with water
* Heat oil in a wok
* Take little dough and roll it out into rounds of 4 inch diameter
* Fry the rolled out dough in the heated oil
* Fry both sides, let the poori puff
* When golden brown in color, drain out oil
* Keep the Pooris on kitchen towel to drain out excess oil
* Serve hot with hot Aloo ki sabzi
* Serve with sliced onions, pickles and lemon wedges


Saturday, October 15, 2016

BRAZILIAN CHOCOLATE TRUFFLES


INGREDIENTS:
1) 1/4 Cup Butter
2) 1 Cup Condensed Milk
3) 50gms Milk Chocolate
4) 2 Teaspoon Cocoa Powder
5) Few Drops of Vanilla Essence
6) Pinch of salt

PREPARATION TIME: 1 Hour 20 minutes

HOW TO PREPARE:
* In a bowl, heat butter and add condensed milk
* Cook it on simmer flame, add pinch of salt
* Break the chocolates into small pieces and add it to the pan
* Add Vanilla essence and mix continuously
* Add cocoa powder and mix well, cook till the mixture starts leaving sides
* When mixture tries to come together, take off heat and let it chill for an hour
* It forms dough like consistency, take small portions and make small balls out of it
* Cover the balls in different sprinklers and condiments or crushed oreo biscuits
* You can make a white truffle too with white chocolate and no cocoa powder
* Serve at room temperature! Its a hit with kids!!

Thursday, October 6, 2016

SPROUTS KI SABZI


INGREDIENTS:
1) 200 gms Black Chana Sprouts
2) 100 gms Green Moong Sprouts
3) 1 Onion Chopped
4) 2 Tamotoes Chopped
5) 1/2 Teaspoon Jeera/Cumin seeds
6) 1 Tablespoon Oil
7) A Pinch of Asafoetida
8) 1/2 Teaspoon Turmeric
9) Salt to taste
10) Black Pepper to taste
11) Red Chilly Powder to taste
12) 1/2 Teaspoon Dry Mango Powder
13) Fresh Coriander Chopped
14) 1/2 Lemon Juice (Optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a pan or pressure cooker, boil water and add turmeric and little salt.
* Add sprouts and let it boil till soft. When done drain and let it cool
* In a pan, heat oil and crackle some jeera seeds and asafoetida
* Add Chopped onions and saute a little till onions turn translucent
* Add red chilly, mix and after a minute add chopped tomatoes
* Add little salt and mix, saute till tomatoes get soft
* Add sprouts and little water and let it cook
* Add black pepper, dry mango powder and adjust salt
* Serve hot with fresh coriander leaves and lemon juice as garnish
* Can be served with puris, paranthas, kulchas or even as a filing in Golgappas


Monday, September 19, 2016

BESAN LADDOOS


INGREDIENTS:
1) 1 Cup Besan/Chickpea flour
2) 1 Cup Powdered Sugar
3) 1/4 Cup Sooji/Semolina
4) 2 Teaspoons Elaichi/Cardamom Powder
5) 3/4 Cup Ghee/Clarified Butter
6) Few Raisins to decorate (Optional)
7) 1/2 Cup Almonds Powdered (Optional)

PREPARATION TIME : 1 Hour

HOW TO PREPARE:
* In a Wok add half of the ghee and let it melt
* Add sooji and besan together and mix well
* Mix should look like a crumb mix. If required add more ghee
* Mix and roast in wok till besan slightly changes color
* Roast till its turned golden brown and gives a nice aroma
* Take off the heat when done and cool it on the plate
* Add cardomom, almonds and sugar powder in it and mix well
* If too dry to make balls, add a little hot ghee
* Make laddoos and keep in an air tight container
* You can put one raisin on each laddoo to decorate it
* During festivities you can put silver wark on it too and serve your guests


Friday, September 16, 2016

IDLY DHOKLAS


INGREDIENTS:
1) 1 Cup Besan/Chickpea Flour
2) 1 Teaspoon Eno Fruit salt
3) 1/2 Teaspoon Chopped Green Chilli
4) 1/2 Teaspoon Grated Ginger
5) 1/4 Cup Yogurt
6) 3/4 Cup Water
7) Salt to taste
8) 3 tablespoon Oil
9) Few Curry Leaves
10) 1 Teaspoon Mustard Seeds
11) 1 Tablespoon Sugar
12) 5-6 Green Chillies slit lenght wise/ Dry Red Chilli
13) 1 Pinch Asafoetida/Hing
14) 1/3 Cup water
15) Fresh Chopped Green Coriander to garnish(optional)
16) Fresh grated Coconut to garnish (Optional)

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Grease the Idly stands with little oil and keep aside
* In a bowl take besan, add water and curd and mix well till no lumps are there
* Add Green chilli, grated ginger and salt to taste, Mix well
* Add 1 tablespoon of oil and eno fruit salt, mix well
* Pour the besan batter on idly stands and steam for 10-15 minutes
* After it is cooled, take out the idly shaped dhoklas and arrange them on serving dish
* In a pan heat 1 tablespoon oil and crackle mustard seeds
* Add Asafoetida and sugar, mix once and add water
* Cook till sugar dissolves and then pour on the idly dhoklas
* Garnish with fresh coriander, fresh grated coconut and slit green chillies


Wednesday, August 24, 2016

ADRAK WALI CHAI or GINGER TEA


INGREDIENTS:
1) 2 Cups Water
2) 1 Cup Milk
3) 1 Teaspoon Saunf/Fennel seeds
4) 5 Teaspoon Sugar
5) A pinch of Cinnamon Powder
6) 2 Teaspoon Grated Ginger
7) 1/4 Big Elaichi
8) 3 Teaspoon Tea leaves
9) 2-3 Tulsi Leaves - Optional

PREPARATION TIME: 5-6 Minutes

HOW TO PREPARE:
* Please see the video link Of Adrak Wali Chai

Thursday, July 14, 2016

BAKED BABY POTATOES



INGREDIENTS:
1) 1 Kg Baby Potatoes
2) 1 Tablespoon Olive Oil
3) 3 Teaspoon Chopped Garlic
4) Mint Twigs
5) Rosemary Twigs
6) Salt to taste
7) Black Pepper to taste
8) Chaat Masala

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* Wash the potatoes and keep them aside
* If too large cut them into half
* Prick each one with a fork and rub olive oil on them
* Sprinkle salt, and pepper on the potato
* Add chopped garlic and mix together everything
* Put all potatoes on the baking tray
* Add mint and rosemary twigs and put to bake
* Bake for 30 - 35 minutes at 220 degrees
* Look for golden brown color on sliced potatoes
* Serve hot, sprinkle with some chaat masala!


Tuesday, July 5, 2016

CHICKEN TIKKA FRY



INGREDIENTS:
1) 1 Kg Chicken Breasts
2) 2 Tablespoon Yogurt
3) 3 Tablespoon Lemon Juice
4) 3 Teaspoon Ginger Garlic Paste
5) 1 Teaspoon Coriander Powder
6) 1 Teaspoon Garam Masala
7) 1 Teaspoon Turmeric
8) 1 Teaspoon Kashmiri red chilly powder
9) A pinch of fennel powder
10) A pinch of clove powder
11) A pinch of cinnamon powder
12) 1/2 Teaspoon Black Pepper
13) 1/2 Teaspoon Jeera powder
14) Salt to taste
15) 2 Tablespoon oil
16) 2 Onions Chopped
17) Few Curry Leaves
18) 1/2 Teaspoon Mustard seeds
19) 3-4 Green Chillies
20) 5-6 Garlic cloves chopped
21) Fresh Coriander for garnish

PREPARATION TIME: 2 Hours 40 Minutes

HOW TO PREPARE:
* Wash the chicken breasts and cut it into chunks
* In a bowl, put chicken chunks, add yogurt, ginger garlic paste and lemon juice
* Add dry ingredients - salt, red chilly, turmeric, garam masala, coriander powder
* More - fennel, cinnamon, clove powder, jeera powder, and black pepper
* Mix well, and keep it marinated for 2 hours in the refrigerator
* After 2 hours, in a grill pan, apply oil and heat it up
* Put the chicken chunks on the pan and grill it
* Grill all the chicken chunks and keep it aside
* It will be yellow in color as i have not added any food coloring
* In a wok, heat up oil, and crackle mustard seeds, chopped garlic and curry leaves
* Add in green chillies, and chopped Onions, mix well
* Saute till onions get brown, add in grilled chicken chunks
* Saute till the onions get coated on the chicken and serve
* Serve hot, with fresh coriander as garnish


Friday, June 3, 2016

COIN UTTAPAMS


INGREDIENTS:
1) 1 Packet Dosa batter
2) 2 Onions Chopped
3) 1 Cup Grated Broccoli
4) 1/2 Cup Grated Carrots
5) Salt to taste
6) Black Pepper to taste
7) 1 Green Chilly Chopped
8) 2 Tablespoon oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a bowl, put dosa batter and add salt and pepper to taste
* I got a readymade batter from a superstore, you can always prepare batter for this
* Add in chopped onions, chopped chilly, grated carrots and grated broccoli
* On a hot non stick tawa, apply oil and pour in 1/4 laddle of batter on tawa
* Pour in as many as fit on tawa, apporox 5-6 will fit
* Let it cook for few minutes till its firm and cooked on the side
* Apply oil on the poured batter and flip it to cook on other side
* Once cooked arrange them on a tray and serve these coin uttapams with coconut and mint chutney
* They are favourites among kids and a healthy tiffin option too



Wednesday, April 20, 2016

ROASTED POTATOES WITH SPINACH AND CORN


INGREDIENTS:
1) 1 Kg Baby Potatoes
2) 3 Cups of Spinach
3) 1 Cup of Sweet Corn Kernels
4) 1/2 Teaspoon of Garlic powder
5) Black Pepper to taste
6) Salt to taste
7) 1 Tablespoon Olive oil

PREPARATION TIME: 40 minutes

HOW TO PREPARE:
* Wash the potatoes thoroughly and cut them in half
* Wash the spinach leaves and let the water drain
* Chop the leaves roughly and keep aside
* In a Oven safe dish put potatoes and oil
* Sprinkle garlic powder, black pepper and salt
* Mix the spices with potatoes till all potatoes covered
* Roast the potatoes in oven for 20 minutes at 220 degrees
* Add Chopped spinach and corns and mix well
* Roast again for 5 minutes till potatoes get soft inside and crispy outside
* Serve hot with dinners as appetizers or as snacks with drinks/tea. Its a hit with Kids too.


Tuesday, March 22, 2016

4 INGREDIENT CHOCOLATE CHIP COOKIES


INGREDIENTS:
1) 2 Cups Self - Raising Flour
2) 1/4 Cup Butter
3) 1/2 Cup Condensed Milk
4) 1/2 Cup Chocolate Chips

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* In a bowl add melted butter and condensed milk, mix well
* Add Flour and chocolate chips and mix well like a dough
* Make round balls and flatten them
* Place them on a baking tray and bake at 200 degrees for 20 minutes
* Cool them at wire rack for the best cookies


Wednesday, January 13, 2016

BROCCOLI CHILLA/ PANCAKE


INGREDIENTS:
1) 1 1/2 Cup Besan/Chickpea Flour
2) 1/2 Cup Suji/Semolina
3) 1 Cup Chopped Broccoli
4) 1 Teaspoon Garam Masala
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Red Chilly Powder
7) 1/2 Teaspoon Turmeric Powder
8) 1 Teaspoon Jeera/Cumin Powder
9) 1 Teaspoon Chopped Ginger
10) 1/2 Teaspoon Chopped Green Chilly
11) Salt to taste
12) Water to make batter

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* In a Bowl take besan and mix it with water to make a smooth paste
* To the paste add semolina, mix it , if thick then add water to make it runny
* Add broccoli, ginger, green chilly and mix well
* Add Turmeric, Coriander, Garam masala, Red chilly powder, salt and Jeera powder, mix well
* Keep the above mix aside for 30 minutes to blend in all the flavours
* Semolina will absorb water and can make batter thick, add little water after 30 minutes
* Take a Tawa or flat pan, heat it up, Brush up a little oil on tawa
* Take 1 Laddle full of batter and pour it on tawa and spread it to a thickness of 2 mm
* When one side is cooked, turn it over to cook the other side
* Turn again and pour 1 teaspoon of clarified butter or ghee and take it out on a serving dish
* Serve hot with soft crumbled paneer or ketchup or curd


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