Desi Fiesta

Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Best ideas to choose Rakhi food gifts for brothers on the Raksha Bandhan

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Raksha Bandhan is a traditional festival which celebrates the pious bond of love and cares among siblings. It is marked with new energy and enthusiasm in all over the world by the Hindus. It is an ancient festival of strengthening the sibling’s relationship in a beautiful style. Sisters perform puja and tie a pious thread of Rakhi on the wrists of their brothers. They also pray for the well being and good health of each other. Then sisters distribute some delicious sweets in the family.

Raksha Bandhan festival is also famous for the sweets and various desserts. Everyone prepare some delicious food items to celebrate this memorable day at home. Rakhi celebration is considered incomplete without having some mouthwatering dishes. The sweets are best to spread the joy and happiness to the siblings. Sisters also cook their favorite recipes to impress brothers on the Raksha Bandhan. Make this festival memorable by presenting some delicious food items for your loving brothers.

Here are some unique ideas to choose the best Rakhi food gifts for brothers.

Homemade sweets :

Raksha Bandhan is the best occasion to cherish the moments with siblings at home. It is the time when sisters can cook some delicious food items for their brothers. Sisters can also try new desserts recipes for the celebration of Rakhi festival. There are also some traditional sweets for the celebrations which sisters can cook at home. They can also prepare mixed sweets to add a variety of flavors for the festival of the Raksha Bandhan.

 

Chocolates for brothers:

Send Rakhi gifts are best option to create some beautiful memories of the Raksha Bandhan. It is good to make it by choosing your brother’s favorite chocolates to make a hamper for him. You can also arrange chocolates within flowers bouquet to surprise your brothers. Make it by using colorful paper packing to surprise him on this memorable day of the Raksha Bandhan. Your brother will be happy and thankful for the best Rakhi Gifts from his sister on the celebration.

 

Fresh fruits basket:

There are different ways to dedicate your love and affection to your brothers on the Raksha Bandhan. You can also make a beautiful basket of fresh fruits to give your brothers on this day. It will be a nutritious gift for your health conscious brothers. Try to arrange his favorite fruits in the basket to provide him with the best moments of the day. You can also add some dry fruits packets to dedicate on this day. These fruit gift baskets will give a feel to your brother that you care for them.

 

A mouthwatering cake:

The delicious desserts are always perfect to give some memorable moments of the day. Raksha Bandhan is the best time when you can dedicate a delightful birthday cake to your brother on this day because it might there birthday also. Try to make a mouthwatering cake of his favorite flavors and ingredients to give him the best feeling of the day. Your brother will feel fantastic to have a unique Rakhi cake on the Raksha Bandhan.

 

All of these food items are perfect to add a variety of flavors for the celebration of this memorable day.

Zanzibar Mix ( Urojo Soup) Recipe | Tanzanian Street Food Recipe

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Zanzibar Mix is tanzanian street food which is very famous in the zanzibar region of East Africa. This dish is also called as Urojo soup. This soup is a bit of process to make as there are toppings which has to be made to go with the soup. Its a meal by itself soup which is loaded with potatoes and in a smooth sauce with some bhajias and fried crispies ( potato or cassava shavings), coconut chutney,hot sauce to top the soup with . This is very popular street food in Dar Es Salaam , and they have all the Indian chaats available there like dahi poori, sev poori, bhel poori and even pani puri. Zanzibar Mix is a typical road side street food which is filled with carb and they yummy when had warm.

The India influence in the cuisine is very much seen in all the recipes of tanzinia , I had already share a recipe from tanzanian cuisine which is very much India curry with Rajma called Wali Na maharaj. I had made this delicious street food with my own touch , traditionally there is  aloo bonda too added to the soup but I skipped it , because I made my bhajias with moong dal and potato.There is some black channa added to the soup too but since I didn’t get to soak the channa I made them without them. The sauce is more like our very own Indian Kadhi  and it tastes the same too. As in India we have street food with Kadhi like kadhi kachori ,kadhi samosa , kadhi pakora , this is very much similar to them but they add a pulse bhajia to them. The bhajia is traditionally made with a combination of Black eyed peas and Green Moong dal,they do have a bhajia with Moong dal potato combo so I made the latter instead.This is recipe is a long process but they taste so yummy and we love kadhi but the potato combo was very much new to us. All the topping and the soup when combined marry so well. The coconut chutney is a much for this soup. I know it seems like a unusal combination, but trust me everything went well with each other.

I am so feeling bad to share these pictures as I was in so much hurry to click this with very very low light and the light almost faded away I will redo this and update the post soon. Am so happy to have finished the marathon successfully, can’t express how happy I am to join this marathon. All the bloggers who did this marathon have put so much effort to make this marathon super hit. It was so much fun to cook, click and share and wait for the comments . Thanks to valli to take me in even though I have history of not completing my marathon due to hurdles. I enjoy doing mega marathon a lot and this such an happy moment for me. I have cooked, clicked and wrote the Post almost the same day this is a true marathon for me. When I said I have finally completed cooking Z , my hubby and daughter clapped for me 😀 which more than anything. Thank you to all the blogger who left such kind and wonderful comments on each post all your comments bought a smile in my face every time.. Am taking deep breath finally marathon is over, the after effect of marathon is like oh what is the letter tomorrow I keep forgetting I have already cooked my Z 😀 Now lets move on to the recipe quickly.

Z for Zanzibar Mix ( Urojo Soup)

Theme ~ Street food

Ingredients 

For Dar Na Bhajia

Recipe Adapted from here

  • Green Moongdal – 1 cup
  • Potato – 2 small ( boiled)
  • Green chillies – 2 nos
  • Ginger garlic paste – 1 tsp
  • Onion – 1/4 cup ( chopped)
  • Baking pd – 1/4 tsp
  • Salt to taste
  • Oil for frying

For Soup

Recipe Adapted from here

  • Besan / Chickpea Flour – 2 tbsp
  • All purpose Flour – 2 tbsp
  • Potatoes – 2 Nos
  • Ginger garlic paste – 1 tsp
  • Green chillies paste – 1/2 tsp
  • Lemon juice – 3 tsp ( adjust according to your taste)
  • Red chilli pd – 1/4 tsp
  • Turmeric pd – 1/4 tsp
  • Salt to taste
  • Water – 3 cups ( add more if needed)

For Potato shavings 

  • Potatoes – 3 nos
  • Red chilli pd – 1/4 tsp
  • Salt to taste
  • Oil for Frying

For Coconut Chutney 

  • Coconut – 1 cup ( I used dessicated)
  • Coriander leaves – A hanful
  • Green chillies -2 nos
  • Lemon juice – 1 tsp
  • Ginger – A small piece
  • Salt to taste

Method

For Dar Na Bhajia

  • Soak the moongdal for 3 hours, drain the water and grind them to a coarse paste, don’t add extra water.
  • Transfer it to a bowl add in the boiled potatoes and mash them well.
  • Add chopped onions, green chillies and ginger garlic paste to it.
  • Add salt, baking soda and Mix them well.
  • Heat oil in a kadai , make equal size balls and drop them in hot oil.
  • Fry them both sides in low flame till they turn light brown and crispy.
  • Transfer them to a kitchen towel. Repeat the same for rest of the batter.

For Soup

  • Chop the potatoes to cubes and boil them in water till they cook or you can even steam the chopped potatoes as I did,
  • In a sauce pan boil 3 cups of water, In another bowl mix the chickpea flour and all pupose flour.
  • Dilute the flour with some water, Once the water in the pot starts to boil add the dilute flour mixture to it and stir well other wise lumps might form.
  • Add red chilli pd, ginger garlic paste,turmeric, salt and let it cook in low flame for about 25 mins or till the soup starts to thicken.
  • Add the cooked potatoes to the soup and cook them for some more time till there is no raw smell.
  • Keep the soup warm.

For potato shavings 

  • Grate the potatoes with large holed grater and soak them in water with some salt for half hour.
  • Drain the water and wash the potatoes or 2 to 3 times.
  • Drain the water and dry the potatoes with a kitchen towel or a cloth.
  • Heat oil in a pan and put the grated potato to fry.
  • Keep stirring and fry the potatoes till light brown.
  • Transfer it to kitchen towel, then sprinkle some salt and red chilli pd on top.
  • Toss it all over.

For chutney

  • Just grind all the ingredients under chutney with some water.

To serve

  • In a bowl pour in the saucy soup , top them with the bhajias, Coconut chutney , potato shaving . I added meethi chuney too but you can add hot sauce if you like.
  • Serve the warm and enjoy..


5.0 from 9 reviews
Zanzibar Mix ( Urojo Soup) Recipe | Tanzanian Street Food Recipe
 
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Zanzibar Mix is a tangy and crispy combination which is popular street food of tanzania. There are many elements added to this bowl of soup makes its a delicious and filling soup by itself.
Author:
Recipe type: Street Food Recipes
Cuisine: Tanzanian Cuisine
Serves: 3
Ingredients
For Dar Na Bhajia
  • Green Moongdal - 1 cup
  • Potato - 2 small ( boiled)
  • Green chillies - 2 nos
  • Ginger garlic paste - 1 tsp
  • Onion - ¼ cup ( chopped)
  • Baking pd - ¼ tsp
  • Salt to taste
  • Oil for frying
For Soup
  • Besan / Chickpea Flour - 2 tbsp
  • All purpose Flour - 2 tbsp
  • Potatoes - 2 Nos
  • Ginger garlic paste - 1 tsp
  • Green chillies paste - ½ tsp
  • Lemon juice - 3 tsp ( adjust according to your taste)
  • Red chilli pd - ¼ tsp
  • Turmeric pd - ¼ tsp
  • Salt to taste
  • Water - 3 cups ( add more if needed)
For Potato shavings
  • Potatoes - 3 nos
  • Red chilli pd - ¼ tsp
  • Salt to taste
  • Oil for Frying
For Coconut Chutney
  • Coconut - 1 cup ( I used dessicated)
  • Coriander leaves - A hanful
  • Green chillies -2 nos
  • Lemon juice - 1 tsp
  • Ginger - A small piece
  • Salt to taste
Instructions
For Dar Na Bhajia
  1. Soak the moongdal for 3 hours, drain the water and grind them to a coarse paste, don't add extra water.
  2. Transfer it to a bowl add in the boiled potatoes and mash them well.
  3. Add chopped onions, green chillies and ginger garlic paste to it.
  4. Add salt, baking soda and Mix them well.
  5. Heat oil in a kadai , make equal size balls and drop them in hot oil.
  6. Fry them both sides in low flame till they turn light brown and crispy.
  7. Transfer them to a kitchen towel. Repeat the same for rest of the batter.
For Soup
  1. Chop the potatoes to cubes and boil them in water till they cook or you can even steam the chopped potatoes as I did,
  2. In a sauce pan boil 3 cups of water, In another bowl mix the chickpea flour and all pupose flour.
  3. Dilute the flour with some water, Once the water in the pot starts to boil add the dilute flour mixture to it and stir well other wise lumps might form.
  4. Add red chilli pd, ginger garlic paste,turmeric, salt and let it cook in low flame for about 25 mins or till the soup starts to thicken.
  5. Add the cooked potatoes to the soup and cook them for some more time till there is no raw smell.
  6. Keep the soup warm.
For potato shavings
  1. Grate the potatoes with large holed grater and soak them in water with some salt for half hour.
  2. Drain the water and wash the potatoes or 2 to 3 times.
  3. Drain the water and dry the potatoes with a kitchen towel or a cloth.
  4. Heat oil in a pan and put the grated potato to fry.
  5. Keep stirring and fry the potatoes till light brown.
  6. Transfer it to kitchen towel, then sprinkle some salt and red chilli pd on top.
  7. Toss it all over.
For chutney
  1. Just grind all the ingredients under chutney with some water.
To serve
  1. In a bowl pour in the saucy soup , top them with the bhajias, Coconut chutney , potato shaving . I added meethi chuney too but you can add hot sauce if you like.
  2. Serve the warm and enjoy..

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Yogurt Kesar Peda Recipe | Dahi Ka Kesar Peda Recipe

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Peda’s are Indian Milk fudge which is traditionally made out of Khoya or Paneer or Evaporated milk. Here I have given a twist to the traditional peda by making them with Yogurt or our Indian Dahi. This peda tastes so delicious and have a very easy to follow instruction. I used store bought plain yogurt which we get here. The continuous stirring needs some patience and caution while making them. I spent whole day thinking about what I should make for the letter Y as my initial plan needed some detailing and planning ahead which I couldn’t do because of some personal work.I made this peda the same day I made the Milk cream, the three treats were perfect for the sweet tooth in my home.

I am so excited to share my experiment I did in my kitchen recently , when it comes to sweets I try to think beyond anything available in the internet and post a original recipe. This is one such originals of my blog, Have you ever heard of a peda with dahi at least I haven’t heard  or seen any  and this thought of making yogurt peda  came to me when I was thinking what to cook for my letter Y.I thought I should do something with Yogurt for my sweets theme so this idea of making peda popped up , I confidently executed the idea though there were eyes rolling in my home hearing am going to make dahi peda 😛  . This tasted simply delicious as like any other peda would do.  I made a kesar flavored dahi peda this time.My mom makes perfect dahi at home which sets so well it will beat the store bought dahi, She can make perfect dahi with any stater , even a starter ( ora moru or Javan) which is watery and was not well set .I make dahi at home occasionally, this recipe reminded me that I should start making dahi at home often.  I love perfecting a recipe by making them multiple times like I religiously make ghevar every year so that  I can improve every time and practice at least once in a year, As am a person who if not practiced will sure leave touch and would have to start learning from the beginning. I do the same for my rest of the recipe too whenever I get a chance I do try it again and perfect the recipe.  As you know lately I am having this peda madness and You can see the madness in the title already :D..  I have another amazing peda coming soon when I execute it.

Y for Yogurt Peda | Dahi Ka Peda

Theme ~ Indian sweets

Ingredients 

  • Plain Yogurt  -1 cup ( Thick and Not sour)
  • Milk pd – 1 cup
  • Sugar – 3/4 cup
  • Icing Sugar – 1/4 cup
  • Milk – 1/4 cup
  • Butter – 2 tbsp
  • Kesar- Few Strands
  • Pistachios – For Garnish ( chopped)

Method 

  • In a bowl mix yogurt and milk powder to a lump free mixture.
  • In a  Pan heat butter , after it melts add the yogurt milk pd mixture.
  • Add sugar, Icing pd and mix them well .
  • Mix Kesar in warm milk and mix. Pour in this into the yogurt mixture.
  • In a low flame with constant stirring cook the mixture till it leaves the pan from the sides.
  • Once it leaves the corners and forms a mass. Transfer it to a greased plate.
  • Let it cool down till it is easy to handle. Keep Flipping the mixture with a spoon so that it doesn’t dry out from the top.
  • Pinch a small amount of peda dough and shape them to form a disc.
  • Use any glass with embossed bottom for the designs or use a peda press.
  • Do the same for the rest of the peda dough.
  • Garnish them with pistachios and store them in a air tight container.
  • I stored mine in room temperature ( 70 degree F) for 3 days. If you want you can store it fridge as well.

P.S Do try this and share the happiness with me but please do not reproduce, recreate, or blog this recipe back . The contents and Images are owned by www.desifiesta.com  contact me before you would like to feature in any platform. Thank you !! 🙂

 

5.0 from 8 reviews
Yogurt Kesar Peda Recipe | Dahi Ka Kesar Peda Recipe
 
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Peda are Indian Milk fudge which is a festive sweets prepared for diwali and other festivals. These are made with paneer, khoya or evaporated milk but here is a twist to the traditional peda. This peda is made with yogurt.
Author:
Recipe type: Indian Sweets
Cuisine: Indian Cuisine
Serves: 15
Ingredients
  • Plain Yogurt  -1 cup ( Thick and Not sour)
  • Milk pd - 1 cup
  • Sugar - ¾ cup
  • Icing Sugar - ¼ cup
  • Milk - ¼ cup
  • Butter - 2 tbsp
  • Kesar- Few Strands
  • Yellow Food color - Few drops ( optional)
  • Pistachios - For Garnish ( chopped)
Instructions
  1. In a bowl mix yogurt and milk powder to a lump free mixture.
  2. In a  Pan heat butter , after it melts add the yogurt milk pd mixture.
  3. Add sugar, Icing pd and mix them well .
  4. Mix Kesar in warm milk and mix. Pour in this into the yogurt mixture.
  5. In a low flame with constant stirring cook the mixture till it leaves the pan from the sides.
  6. Once it leaves the corners and forms a mass, add food color if needed I added just a drop as kesar gave it a very nice color. Transfer it to a greased plate.
  7. Let it cool down till it is easy to handle. Keep Flipping the mixture with a spoon so that it doesn't dry out from the top.
  8. Pinch a small amount of peda dough and shape them to form a disc.
  9. Use any glass with embossed bottom for the designs or use a peda press.
  10. Do the same for the rest of the peda dough.
  11. Garnish them with pistachios and store them in a air tight container.
  12. I stored mine in room temperature ( 65 F) for 3 days. If you want you can store it fridge as well.


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Xmas Milk cream Recipe | Goan Milk Toffee Recipe

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Milk Cream or Milk Toffee is a very famous goan sweets which is always found with marzipan. The traditional Milk toffee tastes so yummy but needs a lot of stirring and patience to dry them for 10 -12 hours. Unlike Marzipan which are made with almond meal Goan marzipan is always made with cashew nuts . As goa is know for its cashews you can find a lot of recipes using cashews , they even have cashew liquor which is called Cashew feni. Coming back to the milk cream there are two ways this delicious sweet can be prepared , one is the traditional method which needs lot of time and stirring and drying but trust me its all worth the aching hands and legs , treat to your soul for sure. Another method is the instant way still needs caution and stirring as well. I made both the versions of the milk toffee, Keeping the milk cream white was very important as the traditional milk cream are shaped to shells and are pure white , I tried my best to keep them white. The Instant method may not give the white color as the condensed milk is already tan in color.

Milk cream needs lot of patience as the traditional method call for leaving it to dry for 10 -12 hours which is when they hold their shape and are perfect to indulge . The traditional method milk cream was more loved by hubby than the Instant , but daughter loved the instant one. The Traditional milk cream was perfect melt in mouth kind where as the Instant method was much fudgy and slightly chewy  ( just like a toffee) as it is made with  condensed milk alone ,leave it to dry and next day it will be less chewy. I personally liked both the version as they tasted completely different from each other. I had hard time shaping the traditional milk cream as they were so soft to handle but the instant version were easy to shape . Though the traditional method might not look that perfect they tasted yummy as well. I used condensed milk for traditional method too but it is made with sugar as well. I had planned to make xutli pitha for X before but since it needed the sticky rice flour which I was unable to find here I made these instead. This is an amazing Christmas special delight from goa which I had seen in a food channel long before and took a note of it to do. and I also found the Instant versions on the net so adapted the recipe.  As in some places there is a belief where X is added to the Christmas because they don’t like to include Christs name in a word so the Greeks have called it X mas . X is such an difficult letter to choose Indian sweets thank god we had Xmas 😀 .Moving on to the Xmas Milk cream

X for Xmas Milk Cream

Theme – Indian Sweets

Ingredients 

For Traditional Method 

  • Milk – 4 cups
  • Cashew nuts – 1 cup
  • Condensed milk – 1 tin ( 14 Oz)
  • Butter – 1 tbsp

For Instant Method 

  • Condensed Milk – 1 tin ( 14 Oz)
  • Cashew nuts – 1/2 cup
  • Butter – 1 tbsp
  • Vanilla essence – Few drops

Method 

For Traditional Method 

  • Grind Cashews to pd in a mixer . Pulse it 2-3 times , don’t over grind as the cashews might leave out the oils and it is not good for making these Toffees.
  • In a heavy bottomed pan Boil the milk and reduce it to 1/2 the quantity. Just keep stirring the milk in a low flame till is thickened.
  • Add the cashew pd, condensed Milk, 1/2 tbsp butter  and cook it till the mixture leaves out the pan.
  • Check the consistency by taking a small part of the mixture in a spoon , cool it slightly and try to roll it to form a ball. If it forms to a ball shape then the mixture is ready.
  • Transfer the mixture to a greased plate and let it cool slightly.
  • Grease the silicon moulds / Rubber moulds well with the butter ( or ghee).
  • Scoop some of the mixture in a spoon and roll it using your palm. Press and tap the balls in to the greased moulds.
  • Carefully unmould the toffee and place it over a parchment paper.
  • Do the same for rest of the mixture and keep it room temperature of 10 -12 hours.
  • Do not cover it as we need the toffees to dry a little from the top so that it will hold its shape.
  • After 10-12 hours you can store it in an air tight container ( This is the traditional way) .
  • If you Don’t have much time just pop them in the fridge till they set well.
  • Unmould them and transfer them to a box and store them in fridge.
  • They keep well for a week or 2.

For Instant Method

  • In a mixer grind the cashew the same way as I said before.
  • In a pan dump in condensed milk, cashew pd, butter, vanilla essence.
  • Keep the flame low and cook the mixture with constant stirring.
  • The Mixture should leave the sides of the pan, only then they are ready.
  • Transfer the mixture to a greased plate and let it cool slightly.
  • When they are still warm , make balls out of them and press them in a silicone mould .
  • Carefully remove them and place them on a parchment paper.
  • Instant version dry sooner than the traditional once.
  • Once they dry you can store it in a airtight container in room temperature.
  • They keep well for a week or so depending on the room temperature.


4.9 from 8 reviews
Xmas Milk cream Recipe | Goan Milk Toffee Recipe
 
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Goan Milk cream or Milk toffee is a traditional goan catholic sweet make for X mas ( Christmas) . This milk fudge needs very less Ingredients to prepare but needs a lot of stirring and patience
Author:
Recipe type: Sweets
Cuisine: Goan Cuisine
Serves: 15
Ingredients
For Traditional Method
  • Milk - 4 cups
  • Cashew nuts - 1 cup
  • Condensed milk - 1 tin ( 14 Oz)
  • Butter - 1 tbsp
For Instant Method
  • Condensed Milk - 1 tin ( 14 Oz)
  • Cashew nuts - ½ cup
  • Butter - 1 tbsp
  • Vanilla essence - Few drops
Instructions
For Traditional Method
  1. Grind Cashews to pd in a mixer . Pulse it 2-3 times , don't over grind as the cashews might leave out the oils and it is not good for making these Toffees.
  2. In a heavy bottomed pan Boil the milk and reduce it to ½ the quantity. Just keep stirring the milk in a low flame till is thickened.
  3. Add the cashew pd, condensed Milk, ½ tbsp butter  and cook it till the mixture leaves out the pan.
  4. Check the consistency by taking a small part of the mixture in a spoon , cool it slightly and try to roll it to form a ball. If it forms to a ball shape then the mixture is ready.
  5. Transfer the mixture to a greased plate and let it cool slightly.
  6. Grease the silicon moulds / Rubber moulds well with the butter ( or ghee).
  7. Scoop some of the mixture in a spoon and roll it using your palm. Press and tap the balls in to the greased moulds.
  8. Carefully unmould the toffee and place it over a parchment paper.
  9. Do the same for rest of the mixture and keep it room temperature of 10 -12 hours.
  10. Do not cover it as we need the toffees to dry a little from the top so that it will hold its shape.
  11. After 10-12 hours you can store it in an air tight container ( This is the traditional way) .
  12. If you Don't have much time just pop them in the fridge till they set well.
  13. Unmould them and transfer them to a box and store them in fridge.
  14. They keep well for a week or 2.
For Instant Method
  1. In a mixer grind the cashew the same way as I said before.
  2. In a pan dump in condensed milk, cashew pd, butter, vanilla essence.
  3. Keep the flame low and cook the mixture with constant stirring.
  4. The Mixture should leave the sides of the pan, only then they are ready.
  5. Transfer the mixture to a greased plate and let it cool slightly.
  6. When they are still warm , make balls out of them and press them in a silicone mould .
  7. Carefully remove them and place them on a parchment paper.
  8. Instant version dry sooner than the traditional once.
  9. Once they dry you can store it in a airtight container in room temperature.
  10. They keep well for a week or so depending on the room temperature.


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Warqi Lukhmi Recipe |Hyderabadi Warqi Lukhmi (Veg version)

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Hyderabadi Lukhmi is a very traditional Nizami snacks which said to be as a variation of samosa.  This is a non veg version of samosa but they have veg variations too. Lukhmi is prepared two ways without layers and with layers, here I made lukhmi with layers since it is called Warqi Lukhmi . I read this recipe in vah re vah chef  and adapted a vegetarian version of mine.For the filling I chose french beans , carrots and potatoes. As I am doing this recipe for No onion No garlic theme I skipped adding onions and garlic but you can include them. Warqi Lukhmi is a very traditional dish in Nizami cuisine which is fading slowly according to a article I read . These layered lukhmi tastes so yummy and and flaky with a spicy filling they are too good to have as a snack.

 

The lukhmi cover needs  some patience and they are similar to how we make puff pastry at home. The puff pastry sheets are baked but here the lukhmi is deep fried like samosas and are served with onion slices , lemon wedge on the side. Though they taste yummy as is you can serve them with green chutney or sauce. I had some extra bits of the outer cover so I just twisted them and make they like we do for puff pastry. Mine came out super flaky and photographing them was a hard task. Today it was a dull day no light when I taking my picture suddenly dark clouds came over and I couldn’t take more pictures so sharing with whatever was captured.

W for Warqi Lukhmi

Theme – No Onion No garlic

Ingredients

For Outer Cover

  • All purpose flour – 2 cups + For dusting
  • Butter – 3 tbsp + 2 tbsp
  • Cardamom pd – 1/4 tsp
  • Butter Milk – 1 1/2 cups
  • Salt to taste

For Filling 

  • Potato – 2 Nos ( Boiled)
  • Beans – 1/2 cup ( Finely chopped)
  • Carrot – 1/2 cup ( Finely chopped)
  • Green chillies – 2 Nos ( finely chopped)
  • Ginger paste – 1tsp
  • Red chilli pd – 1/2 tsp
  • Turmeric pd – 1/4 tsp
  • Coriander pd – 1 tsp
  • Cumin pd – 1/4 tsp
  • Garam masala – 1/4 tsp
  • Lemon Juice – 1 tsp
  • Cardamom pd – 1/4 tsp
  • Oil – 1 tbsp
  • Salt to taste

Method 

For Outer Cover 

  • In a bowl Mix all purpose flour, Butter ( 3 tbsp), salt , cardamom pd well.
  • Add butter milk and knead to pliable dough.
  • Cover and rest it for half hour, then knead the dough till smooth .
  • Roll the dough using a rolling pin into rectangle and spread the butter all over the dough.
  • Sprinkle some flour do a book fold , Fold from top to 1/3 third and bottom part over the top.
  • Cover it in a cling wrap chill for 20 mins, again remove it from the fridge and roll them to rectangle.
  • Spread some butter sprinkle some flour all over and do the fold again. Do this step totally 3 times.
  • After 3 times roll the dough to rectangle again cut them to rectangle strips .

For Stuffing 

  • Grate the boiled potatoes and mash them well.
  • In a pan heat oil, add in green chillies and ginger paste.
  • Saute them well add chopped French beans and carrots , saute them till they are cooked well.
  • Add red chilli pd, turmeric pd, coriander pd , cumin pd, garam masala , salt and Mix them till combined.
  • Add mashed potatoes and mix the mixture till the masalas get coated coated on the mashed potatoes.
  • Once combined well turn off the heat and let the stuffing cool to room temperature.

To make lukhmi

  • In the retagular strips place the filling in one side, brush water in the corners.
  • Seal the other side over the filling well either by pressing the corners or using a fork.
  • Do the same for the rest of strips and fillings.
  • Heat oil in a frying pan , Once hot drop in the Lukhmi and fry them in a now temperature till light brown.
  • Flip in equal intervals so that they cook well from both sides.
  • Transfer them to a kitchen towel , serve them warm with any chutney or sauce.

 

5.0 from 8 reviews
Warqi Lukhmi
 
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Warqi Lukhmi is a Hyderabadi special street food snack, the traditional version are non veg but here is a veg version. This is a traditional starter from Nizami cuisine. They are flaky and delicious to have with tea or coffee.
Author:
Recipe type: Snacks Recipe
Cuisine: Nizami Cuisine
Serves: 6
Ingredients
For Outer Cover
  • All purpose flour - 2 cups + For dusting
  • Butter - 3 tbsp + 2 tbsp
  • Cardamom pd - ¼ tsp
  • Butter Milk - 1½ cups
  • Salt to taste
For Filling
  • Potato - 2 Nos ( Boiled)
  • Beans - ½ cup ( Finely chopped)
  • Carrot - ½ cup ( Finely chopped)
  • Green chillies - 2 Nos ( finely chopped)
  • Ginger paste - 1tsp
  • Red chilli pd - ½ tsp
  • Turmeric pd - ¼ tsp
  • Coriander pd - 1 tsp
  • Cumin pd - ¼ tsp
  • Garam masala - ¼ tsp
  • Lemon Juice - 1 tsp
  • Cardamom pd - ¼ tsp
  • Oil - 1 tbsp
  • Salt to taste
Instructions
For Outer Cover
  1. In a bowl Mix all purpose flour, Butter ( 3 tbsp), salt , cardamom pd well.
  2. Add butter milk and knead to pliable dough.
  3. Cover and rest it for half hour, then knead the dough till smooth .
  4. Roll the dough using a rolling pin into rectangle and spread the butter all over the dough.
  5. Sprinkle some flour do a book fold , Fold from top to ⅓ third and bottom part over the top.
  6. Cover it in a cling wrap chill for 20 mins, again remove it from the fridge and roll them to rectangle.
  7. Spread some butter sprinkle some flour all over and do the fold again. Do this step totally 3 times.
  8. After 3 times roll the dough to rectangle again cut them to rectangle strips .
For Stuffing
  1. Grate the boiled potatoes and mash them well.
  2. In a pan heat oil, add in green chillies and ginger paste.
  3. Saute them well add chopped French beans and carrots , saute them till they are cooked well.
  4. Add red chilli pd, turmeric pd, coriander pd , cumin pd, garam masala , salt and Mix them till combined.
  5. Add mashed potatoes and mix the mixture till the masalas get coated coated on the mashed potatoes.
  6. Once combined well turn off the heat and let the stuffing cool to room temperature.
To make lukhmi
  1. In the retagular strips place the filling in one side, brush water in the corners.
  2. Seal the other side over the filling well either by pressing the corners or using a fork.
  3. Do the same for the rest of strips and fillings.
  4. Heat oil in a frying pan , Once hot drop in the Lukhmi and fry them in a now temperature till light brown.
  5. Flip in equal intervals so that they cook well from both sides.
  6. Transfer them to a kitchen towel , serve them warm with any chutney or sauce.

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Verki Poori Recipe |Konkoni Phenori Recipe( Savoury Version)

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Verki Poori or spicy Phenori is a Konkan special snacks made in every household for diwali. This  crispy lacha poori when had with tea or coffee is a bliss. This is a perfect make ahead dish which stays good for 15 days and perfect replacement for biscuits . These snacks are slightly flavored with cumin and pepper , they are crispy from out and flaky soft from inside. I have been wanting to make them from long and here I am perfect timing to make them for my letter V. This is very similar to Padhir peni or Chiroti but a savory version. Traditionally Maida is used to make verki but you can use wheat flour if you want to avoid refined flour. I made the traditional way and it tasted so yummy.

We make rajasthani khaja for diwali this tastes very close to the Khaja expect for the texture. I didn’t have much patience to shape them perfect , it is little out of shape but they tasted so yummy and crispy. My hubby has been asking me to make Khaja every year but I never got the taste of Mil’s Khaja , Today when he tasted these he was like finally Khaja is here 😀 .. This is a perfect breakfast snack , In our home MIL used to make a big batch of khaja to distribute and she used keep some for my hubby, as khaja was his favorite breakfast. I will tell you how to eat these if you have a sweet tooth what My hubby does is in a bowl of curd put some sugar and beat it well crush some Khaja or in this case Verki Poori on it and enjoy. This is how my hubby had these as well today, they tasted so delicious with sweetened yogurt it is a filling breakfast .  They are better than biscuits and perfect tea time snack.

V for Verki Poori 

Ingredients 

  • Maida- 2 cup
  • Fine Rava – 3 tbsp
  • Ghee – 4 tbsp ( Melted)
  • Cumin seeds – 1 tsp
  • Pepper – 1 tsp
  • Salt to taste
  • Oil for Deepfrying

For Paste

  • Rice flour- 1 1/2 tbsp
  • Cornflour – 1 tbsp
  • Ghee – 2 tbsp ( melted)

Method

  • In a pan Roast cumin seeds, and pepper together for few minutes.
  • In a mortal and pestle grind them to a coarse powder.
  • In a bowl take flour and the the cumin pepper pd , salt and ghee.
  • Mix them well in the flour to form a bread crumb consistency .If you pick some flour in you fist and press them it should hold it shape and when crushed should have bread crumb consistency.
  • Add water little by little and make a stiff but pliable dough.
  • Cover and let it rest for 1/2 hour, then knead them again to form a smooth dough.
  • In another small bowl Mix in the ghee, rice flour, and corn flour. Keep it ready.
  • Divide the dough to equal size balls, flatten them and roll them using a rolling pin .
  • Do the same for rest of the flour, Place a rolled dough slather the prepared rice flour paste on it and place another rolled dough on it.
  • Do this 2 more time now 4 Rolled dough is stacked on  apply the paste on top of the rolled dough and start rolling tightly from one corner to other.
  • Cut the ends and  then cut up to 1 inch pieces from the log . Flatten the pieces with the help of your palm. Roll the each to medium size circles
  • Heat oil in a kadai or frying pan ( not smoking hot), When the oil is hot drop the rolled poori and fry them in low flame .
  • Fry them till golden brown from both sides and then remove them from oil.
  • After they come to room temperature store them in a air tight container. It stays good for 15 days.

 

4.9 from 8 reviews
Verki Poori Recipe |Konkoni Spicy Phenori Recipe
 
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Verki poori is a konkan diwali snack prepared in every household , they are perfect tea time snack or can be had for breakfast as well.
Author:
Recipe type: Breakfast Recipe
Cuisine: Konkani Cuisine
Serves: 20
Ingredients
  • Maida- 2 cup
  • Fine Rava - 3 tbsp
  • Ghee - 4 tbsp ( Melted)
  • Cumin seeds - 1 tsp
  • Pepper - 1 tsp
  • Salt to taste
  • Oil for Deepfrying
  • For Paste
  • Rice flour- 1½ tbsp
  • Cornflour - 1 tbsp
  • Ghee - 2 tbsp ( melted)
Instructions
  1. In a pan Roast cumin seeds, and pepper together for few minutes.
  2. In a mortal and pestle grind them to a coarse powder.
  3. In a bowl take flour and the the cumin pepper pd , salt and ghee.
  4. Mix them well in the flour to form a bread crumb consistency .If you pick some flour in you fist and press them it should hold it shape and when crushed should have bread crumb consistency.
  5. Add water little by little and make a stiff but pliable dough.
  6. Cover and let it rest for ½ hour, then knead them again to form a smooth dough.
  7. In another small bowl Mix in the ghee, rice flour, and corn flour. Keep it ready.
  8. Divide the dough to equal size balls, flatten them and roll them using a rolling pin .
  9. Do the same for rest of the flour, Place a rolled dough slather the prepared rice flour paste on it and place another rolled dough on it.
  10. Do this 2 more time now 4 Rolled dough is stacked on  apply the paste on top of the rolled dough and start rolling tightly from one corner to other.
  11. Cut the ends and  then cut up to 1 inch pieces . Flatten the pieces with the help of your palm. Roll the all to medium size circles
  12. Heat oil in a kadai or frying pan ( not smoking hot), When the oil is hot drop the rolled poori and fry them in low flame .
  13. Fry them till golden brown from both sides and then remove them from oil.
  14. After they come to room temperature store them in a air tight container. It stays good for 15 days.

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Thayiru Idli Recipe | Thalicha Thayir Idli|Dahi Idly Recipe ~No Onion No Garlic Recipes

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Thayir idli is a healthy version of Thayir vada which doesn’t need any frying and it the healthiest snack to have. Idli by itself is considered the healthiest breakfast in south India. Nothing is better than Hot steaming idli’s in the morning with a bowl of spicy sambhar and chutney . If you are person avoiding fried foods and are craving for some dahi vada this is an amazing replacement for sure. I first came Learned about the this Thayir idli from my dear friends Sangee  of “Spicy Treats”, she is an amazing blogger.She enlightened me about this Thayir idli that is when I came to know this dish. This is such an amazing snack and if you love dahi chaats you can serve this like a chaat as well. This dish is very traditional dish of Tamil nadu and it is also served in some restaurants there.

Thayir Idli can be prepared two ways with coconut and without coconut as well. I have made with the coconut version and it tasted so delicious. We had this for out evening snack today, you can chilli them and serve they taste yummy when served chilled. I topped my Thayir idli with grated carrots and beetroots. If you want the extra crunch do add some khara boondi , I didn’t have any so skipped it. Soak the idli in the yogurt at least for half hour. This another No onion No garlic snack you would sure enjoy.This week seems to be not my week what ever I plan gets changed. I had another tamil nadu street food coming up for T then suddenly remembered valli’s clause on not to repeat states and I had to change what I planned. Am glad it struck my head early. Let see I had planned my U way ahead hope it goes by plan. Moving on to the recipe.

T for Thayiru Idli|Thalicha Thayiru Idli

Ingredients 

  • Idli batter – 3 cups ( For 4-5 Idli’s)
  • Curd/ Plain yogurt – 2 cups
  • Grated Fresh Coconut / Desiccated coconut- 1/4 cup
  • Green chillies- 2 Nos
  • Cumin Seeds – 1/4 tsp ( roasted)
  • Ginger – 1″ piece
  • Sugar – 1/4 tsp
  • Salt to taste

For Tadka

  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 1 sprig

For Topping 

  • Grated Carrot
  • Grated Beetroot
  • Coriander Leaves  (chopped)
  • Red chilli pd -To sprinkle
  • Kara Boondhi ( Optional)

Method

  • In a idli cooker steam the idli , let it cool a bit and then remove them from the idli plates.
  • You can keep the idli covered and let it cool .
  • In a bowl beat curd well and keep it a side.
  • In a mixer put Grated Coconut, Green chillie, cumin seeds,Ginger and salt .
  • Blend to a fine paste adding water to it if needed.
  • Mix this coconut paste to the curd and mix them well.
  • Add salt as needed and also add the sugar
  • Prepare a tadka , Heat oil in pan add mustrad seeds .
  • After they splutter add Urad dhal , saute till they are brown.
  • Add curry leaves and transfer the tadka to the curd mixture.
  • Mix them well. Now place the idli on a plate and top them with the curd mixture.
  • Top them with Carrots, Beetroots, and coriander leaves. Sprinkle Red chilli pd .
  • Add kara boondhi for some crunch if needed.


5.0 from 8 reviews
Thayiru Idli Recipe | Thalicha Thayir Idli|Dahi Idly Recipe ~No Onion No Garlic Recipes
 
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Thayiru idli is a healthy and delicious snack to replace the fried version of dahi chaats. This is a traditional tamilnadu recipe.
Author:
Recipe type: Non Fried Snack
Cuisine: Tamilnadu cuisine
Serves: 4
Ingredients
  • Idli batter - 3 cups ( For 4-5 Idli's)
  • Curd/ Plain yogurt - 2 cups
  • Grated Fresh Coconut / Desiccated coconut- ¼ cup
  • Green chillies- 2 Nos
  • Cumin Seeds - ¼ tsp ( roasted)
  • Ginger - 1" piece
  • Salt to taste
For Tadka
  • Oil - 1 tbsp
  • Mustard seeds - ¼ tsp
  • Urad dal - 1 tsp
  • Curry leaves - 1 sprig
For Topping
  • Grated Carrot
  • Grated Beetroot
  • Coriander Leaves  (chopped)
  • Red chilli pd -To sprinkle
  • Kara Boondhi ( Optional)
Instructions
  1. In a idli cooker steam the idli , let it cool a bit and then remove them from the idli plates.
  2. You can keep the idli covered and let it cool .
  3. In a bowl beat curd well and keep it a side.
  4. In a mixer put Grated Coconut, Green chillie, cumin seeds,Ginger and salt .
  5. Blend to a fine paste adding water to it if needed.
  6. Mix this coconut paste to the curd and mix them well.
  7. Prepare a tadka , Heat oil in pan add mustrad seeds .
  8. After the splutter add Urad dhal , saute till they are brown.
  9. Add curry leaves and transfer the tadka to the curd mixture.
  10. Mix them well. Now place the idli in a plate and top them with the curd mixture.
  11. Top them with Carrots, Beetroots, and coriander leaves.
  12. Add kara boondhi for some crunch if needed.

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Undhiyu Chapadi Recipe|Chapadi Tavo Recipe ~Rajkot Street Food

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Undhiyu is a signature gujarati winter curry made for Uttaran ( kite festival). This is very traditional mixed veggies of gujarat and a famous regional curry of surat. There are so many variation of Undhiyu , mainly there are 2 different ways to prepare Undhiyu  surati and Kathiwadi. In Surati undhiyu eggplants and potatoes are stuffed with peanut , sesame and coconut where as In kathiyawadi undhiyu doesn’t have any stuffing. I have made the surati style undhiyu which is with the stuffing and is cooked in stages . Both the version do include methi muthia to it. Tavo Chapadi or Undhiyu Chapadi is a Rajkot special street food, which was initially made as prasad for mata ji ( Goddess) but it eventually became a street food  and is available all over rajkot.

Tavo is a mixed vegetable gravy prepared with onion tomato base  and Chapadi is similar to our Rajasthani Baati but this is a fried version. Tavo is also referred to as Undhiyu in this street food because of the mixture of veggies but the traditional undhiyu is totally different . First when I came across this street food I thought the undhiyu was the same with muthiyas in it but I was skeptical on how Chapadi and muthiya all in one would taste, this was months back. Recently I saw this recipe in a Gujarati TV show and then It hit my head that there is No muthiyas added to tavo and it is usually gravy type so that it is easy to mix in the crushed Chapadi and relish. I had Planned this recipe for my T – Tavo Chapadi it would have been perfect isn’t it but I didn’t get enough time to cook this elaborate dish yesterday. The dish might not look so delectable but trust me we enjoyed these thoroughly. Initially I had planned to make a super elaborate street foods from gujarat , pairing the Surati Undhiyu with poori  and Undhiyu chapadi  and Matlo Undhiyu  but I didn’t have enough time to execute . Tavo chapadi is served with some onions, lemon wedges,Papad and chaas  .. This gravy is packed with veggies and flavors, Goes so well with Chapadi . For people who don’t like oily food this is sure not for you as it needs lot of oil to prepare this dish and it is to the spicier side even though the sugar is added. To balance the spice level  butter milk or chaas is best drink to have with this. Adjust the spice level as you like , We eat moderately spicy food.For Surati Undhiyu I had made some poori’s and we enjoyed it with poori’s. Cutting the veggies is a task and it takes great lot efforts, surati papadi is a must other than that you can choose any veggies of your Liking I used 7 type of veggies for my Tavo and  8 for my Surati Undhiyu. It is considered great deal to make these undhiyu with lots of planning and execution but all the pain is worth more than anything.I am used to making elaborate meal but I would consider this dish is a thali by itself . I will share the tavo chapadi recipe for now and the surati undhiyu recipe will make an appearance later. Now quickly moving on to the recipe..

 

U for Undhiyu Chapadi |Tavo Chapadi

Theme ~Street Food Recipe

Ingredient

For Tavo

  • Surati Papdi – 10-15 Nos ( Peel and remove the seeds)
  • Bottle Gourd- 1 cup (Peeled and Chopped)
  • Potato – Small 2 Nos ( Chopped)
  • French beans- 1 1/2 cups( chopped)
  • Carrot – 1 No ( chopped)
  • Eggplant/Brinjal – 2 Nos ( chopped)
  • Peas – 1 cup ( Fresh)
  • Onion – 2 Nos ( chopped)
  • Tomato – 2 Nos (chopped)
  • Garlic paste – 1 tsp
  • Ginger paste – 1 tsp
  • Green chilli paste – 1 tsp
  • Red chilli pd – 1 tsp
  • Coriander pd – 2 tsp
  • Turmeric pd – 1/2 tsp
  • Carom seeds – 1/4 tsp
  • Garam Masala – 1/2 tsp
  • Bay leaf – 1 No
  • Cardamom – 2 No
  • Cloves – 2 Nos
  • Star Anise – 1 No
  • Cinnamon- 1 ” piece
  • Asafoetida pd -1/4 tsp
  • Oil – 3 tbsp
  • Sugar – 2 tsp
  • Salt as needed
  • Coriander Leaves – For garnish
  • Ompodi / ganthiya – For Garnish

For Tadka 

  • Oil – 1 tbsp
  • Red Chilli pd – 1/2 tsp
  • Turmeric pd – 1/4 tsp

For Chapadi

  • Whole Wheat flour ( Coarse) – 2 cups
  • Rava / Semolina – 1/4 cup
  • Carom seeds
  • Oil – 3tbsp
  • Salt as Needed

Method 

For Tavo

  • Chop the veggie and keep it ready.
  • Grind the onion and tomato separately and transfer it to a bowl.
  • In a sauce pan heat oil add carom seeds , bay leaf, cloves, cardamom, star anise, cinnamon, asafoetida.
  • After they leave out a fragrance add ginger garlic paste and saute for few minutes.
  • Add the onion puree and saute till the raw smell goes off.
  • Then add tomato puree and saute for a while .
  • Add red chilli pd , turmeric pd, coriander pd,garam masala , salt and cook them till the masala leaves out a nice aroma.
  • Add the cut vegetables  and some water . Cover and cook till the veggies are well cooked.
  • Once the veggies get cooked, prepare a tadka .
  • Heat oil in a pan add red chilli pd and turmeric pd.
  • Add water and boil it .Pour this tadka on the gravy ( If you want you can skip this step)
  • Garnish with chopped coriander and ompodi or ganthiya.

For Chapadi

  • In a bowl Mix wheat flour, rava,carom seeds, oil and salt. To Bread crumb consistency.
  • Add water little by little and and knead a stiff dough.
  • Divide the dough into equal parts and make disc shapes out of them.
  • Heat oil in a kadai or a frying pan and drop the shaped chapadi.
  • Fry them till golden brown from both sides in low flame.

To Serve 

  • Serve the Tavo or Undhiyu in a bowl.
  • Crush the Chapadi  and pour in some Tavo over it .
  • Use your fingers to mix it well and enjoy them warm.


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Teej Sattu Recipe | Designer Sattu | Rajasthani Sweets

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Sattu is a traditional Rajasthani sweet prepared during teej festival which is celebrated 4 days after Rakhi and is a festival for women . It is similar to karwa chauth women get together and do pooja and they fast for their husbands. After Moon peeks out from the clouds the fast is broken by having this delicious sweet. Traditionally sattu is made in the shape of pedas but now a days it decorated in a wonderful manner. Teej is considered a big festival in Rajasthan but in chennai it has faded only some families follow teej festival here.On teej Festival women gets dressed up well, they sing regional geeth and read stories or katha .Once the moon arrives Husbands pick some sattu using silver coin and feeds his wife breaking the fast. Sattu ka pinda is usually spread in a parath or thali and decorated, these are also given the trousses in wedding.

I had bigger plans for letter S but ended up making this sweet from rajasthan which is a very easy to make. As Teej is considered a big festival in rajasthan  and sattu is a must sweet they are now decorated in variety of ways , ladies just use their imagination and decorate it as they wish. I have been wanting to do some designer Sattu from long time though I have already blogged the traditional sattu recipe this is version 2 . Sattu is my favorite sweet , but some people won’t like sattu as it sticks to mouth when eaten, I have got the solution in this post to make it melt in mouth. In my visit to India mom and masi had made some sattu just to give me and they tasted yumm, Mom shared that they added nuts to the sattu to make it melt in mouth. I thought next time when I try I have to include nuts and here I am with this yummy sattu which doesn’t stick to mouth.I decorated my Sattu with some food colors, and edible flowers. As Teej is a festival for Husband and Wife I wanted to do “Bindh Bindhani” ( Husband and wife) decor on the sattu. Wish I could have done it more neatly ,I was in a hurry to make these so didn’t do much of detailing.I didn’t use any cookie cutter the bindh bindani was shaped with a knife. Lets move to the recipe.

Ingredients 

  • Dalia /Split Roasted Channa Dal – 1 Cup
  • Ghee- 1/4 cup
  • Sugar – 1/2 cup
  • Cashew pd – 1/4 cup  ( grind in mixer)
  • Elaichi/ Cardamom pd – A pinch

For garnish

  • Food Colors ( Good Quality Recommended )
  • Edible balls or Flowers
  • Nuts as you need

Method 

  • Grind Cashew to fine powder , don’t over grind as cashew will leave its oil if over ground.
  • Grind sugar to sugar powder and keep it ready.
  • Grind Dalia/ roasted channa dal to fine powder.
  • Sieve the channa dal powder twice, Mix in the sugar pd, and cashew pd.
  • Heat ghee in a pan till it melts,add the warm ghee to the channa dal mixture.
  • Add caradamom and mix them well.
  • Form a dough and spread them on a plate.
  • To make decoration remove some part of sattu and start shaping them as you like. Use your imagination and design them as you like.
  • Place the decoration on the sattu spread on the plate.
  • You can also use a cookie cutter and cut the shapes or do the traditional way of shaping them like a peda .
  • Garnish it with nuts . They get set in few few hours. Stay good for a week if kept in air tight jar.

 

5.0 from 9 reviews
Teej Sattu Recipe | Designer Sattu | Rajasthani Sweets
 
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Sattu is a traditional Rajasthani sweet prepared for Teej and Rakhi.Sattu can be made with wheat flour, rice flour, besan and Roasted channa dal.
Author:
Recipe type: Sweets
Cuisine: Rajasthani Cuisine
Serves: 4
Ingredients
  • Dalia /Split Roasted Channa Dal - 1 Cup
  • Ghee- ¼ cup
  • Sugar - ½ cup
  • Cashew pd - ¼ cup  ( grind in mixer)
  • Elaichi/ Cardamom pd - A pinch
For garnish
  • Food Colors
  • Edible balls or Flowers
  • Nuts as you need
Instructions
  1. Grind Cashew to fine powder , don't over grind as cashew will leave its oil if over ground.
  2. Grind sugar to sugar powder and keep it ready.
  3. Grind Dalia/ roasted channa dal to fine powder.
  4. Sieve the channa dal powder twice, Mix in the sugar pd, and cashew pd.
  5. Heat ghee in a pan till it melts,add the warm ghee to the channa dal mixture.
  6. Add caradamom and mix them well.
  7. Form a dough and spread them on a plate.
  8. To make decoration remove some part of sattu and start shaping them as you like. Use your imagination and design them as you like.
  9. Place the decoration on the sattu spread on the plate.
  10. You can also use a cookie cutter and cut the shapes or do the traditional way of shaping them like a peda .
  11. Garnish it with nuts . They get set in few few hours. Stay good for a week if kept in air tight jar.


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Rajasthani Atte ki Raab Recipe | Goond Ki Raal Recipe

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Raab or Raabadi is a healthy porridge made in Rajasthan , gujarat and also harayana. This is made for seetala saptami or in summer season to keep our body cool. This is a very healthy and delicious drink made in every mawari home, the method may vary in each home. Raab is very traditional rajasthani breakfast recipe served either as a savory or sweet.The Savory version is made a day ahead fermented and had with some extra butter milk chopped onions and some mint , the sweet version is generally had warm. Traditionally raab is made with bajra( pearl millet), jau( Barley), aata ( wheat flour). Raab is a perfect baby food and also enjoyed by elders.

Today am here to share a very easy to make and a traditional Rajasthani Porridge. Wheat Flour Raab is a very healthy  porridge which can be prepared easily , this can be served 2 ways you can have them warm or keep them to ferment and have them in the morning like you do for palaya soru in tamilnadu. I made the savory version of the atta raab and sweet version of Goondh ki raal. Goondh is a edible gum which is considered a very healthy ingredients in Mawari cuisine , we also make goondh ke ladoo for new mothers to have. I remember from my college when I had lot of ulcers in my mouth I couldn’t even speak then a friends mom who was Marwari as well made me this goondh ki Raal , so sweet of her 🙂 . And it did had great effect and my ulcers vanished soon. Goondh is said to heal the stomach  related problems and is a great medicine. For my R it didn’t workout as I planned We went for a road trip in the weekend and I didn’t find time to cook so thought I should post the backup post which I had Rajasthani Jeeman Thali ( Rajasthani wedding Thali), but it is something very old I was not happy about the presentation neither the photography so I quickly Made this today for my R and I also did my S cooking today, Sometimes it doesn’t go as we plan I know  .Now moving on to the recipe.

R for Raab or Raabadi and Raal

Atte Ki Raab 

Ingredients 

  • Whole Wheat Flour – 2 tbsp
  • Yogurt/ curd – 1 cup
  • Salt as needed
  • Cumin pd – 1/4 tsp
  • Water as needed
  • Mint – for garnish
  • Onion – 1/4 cup (chopped )

Method 

  • In a bowl mix curd , wheat flour , salt, cumin pd with water ( like buttermilk).
  • Churn it well with a churner.
  • Transfer it to a earthen pot or any pan and cook the mixture in low flame
  • Constant stirring is required otherwise it might curdle.
  • After it thickens and raw smell goes of , turn off the flame.
  • You can either keep them covered let it ferment and have it next day with buttermilk mixed and topped with onions or serve it warm topped with onions.

Goondh Ki Raal

Ingredients 

  • Edible Gum / Goondh- 2 tbsp
  • Water – 3 cups
  • Ghee – 1 tbsp
  • Jaggery pd- 3 tbsp
  • Almonds – Few ( Chopped)

Method 

  • In a pan heat ghee add the edible gums, saute them till they puff up.
  • Pour in the water and mix them well,boil them till the edible gum dissolves.
  • Add jaggery pd and cook the raal till the jaggery dissolves and the drink thickens a bit.
  • Add almonds and serve them warm.


5.0 from 9 reviews
Rajasthani Atte ki Raab Recipe | Goond Ki Raal Recipe
 
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Atte Ki Raab is a healthy breakfast traditionally had in Rajasthan, gujarat, and haryana. This is a savory version and can be prepared in sweet version as well. Goondh ki Raal is a healthy drink which is served warm.
Author:
Recipe type: Breakfast
Cuisine: Rajasthani Recipe
Serves: 2
Ingredients
Atte Ki Raab
  • Whole Wheat Flour - 2 tbsp
  • Yogurt/ curd - 1 cup
  • Salt as needed
  • Cumin pd - ¼ tsp
  • Water as needed
  • Mint - for garnish
  • Onion - ¼ cup (chopped )
Goondh Ki Raal
  • Edible Gum / Goondh- 2 tbsp
  • Water - 3 cups
  • Ghee - 1 tbsp
  • Jaggery pd- 3 tbsp
  • Almonds - Few ( Chopped)
Instructions
For Aate Ki Raab
  1. In a bowl mix curd , wheat flour , salt, cumin pd with water ( like buttermilk).
  2. Churn it well with a churner.
  3. Transfer it to a earthen pot or any pan and cook the mixture in low flame
  4. Constant stirring is required otherwise it might curdle.
  5. After it thickens and raw smell goes of , turn off the flame.
  6. You can either keep them covered let it ferment and have it next day with buttermilk mixed and topped with onions or serve it warm topped with onions.
Goondh Ki Raal
  1. In a pan heat ghee add the edible gums, saute them till they puff up.
  2. Pour in the water and mix them well,boil them till the edible gum dissolves.
  3. Add jaggery pd and cook the raal till the jaggery dissolves and the drink thickens a bit.
  4. Add almonds and serve them warm.

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