Roasted Chana Chikki

Recipe name -Roasted Chana Chikki

Ingredients -Roasted chana - 1 cup ,Sugar – ¾ cup, Ghee - 2tbsps

Method[-Take 1 tsp ghee in a pan and allow it to melt on medium flame. When ghee is melted ,add sugar into it and stir constantly.

 Keep stirring constantly and cook until sugar dissolves completely. 

When sugar is melted, reduce the flame to minimum and add chana into it. Mix really well.

Now grease silicon mat and moulds.Pour the mixture into moulds to make thin layer and spread it evenly with greased spoon.

When it gets frigid, separate out the chikki from moulds with help of knife.

Chana chikki is ready. Eat whenever you like. 

Precaution -. Don't overcook the sugar syrup to avoid burnt taste of chikki and cook on slow flame, once sugar is melted .

seviyan khaman

Recipe name –seviyan khaman

Ingredients-2tsp refined oil

2cups roasted homemade seviyan (jave)

2cups water

1 tsp Turmeric or Haldi Powder.

Salt  and red chilli powder to Taste

4tsp sugar

1/4tsp citric acid

Lemon juice to taste

1cup boiled vegetables like carrots and peas

Coriander leaves, curry leaves and red chilli to garnish

Salad to serve with

.

Method -Heat oil in a pan. Then add the Mustard Seeds, Curry Leaves, Chili Rings. Add Water, Turmeric powder  sugar, red chili powder, citric acid and salt. Cook it for 1 minutes.Add roasted seviyan and cook on low heat till dry and seviyan are soft.Add boiled vegetables like carrots and peas and lemon juice and mix it well. Take it out in to the different shaped moulds. Give it rest for 20 minutes to set Garnish it with coriander leaves, curry leaves and red chili. Serve this very special and new Gujarati instant snack with salad.

seviyan khaman

Recipe name –seviyan khaman

Ingredients-2tsp refined oil

2cups roasted homemade seviyan (jave)

2cups water

1 tsp Turmeric or Haldi Powder.

Salt  and red chilli powder to Taste

4tsp sugar

1/4tsp citric acid

Lemon juice to taste

1cup boiled vegetables like carrots and peas

Coriander leaves, curry leaves and red chilli to garnish

Salad to serve with

.

Method -Heat oil in a pan. Then add the Mustard Seeds, Curry Leaves, Chili Rings. Add Water, Turmeric powder  sugar, red chili powder, citric acid and salt. Cook it for 1 minutes.Add roasted seviyan and cook on low heat till dry and seviyan are soft.Add boiled vegetables like carrots and peas and lemon juice and mix it well. Take it out in to the different shaped moulds. Give it rest for 20 minutes to set Garnish it with coriander leaves, curry leaves and red chili. Serve this very special and new Gujarati instant snack with salad.

Fruity Yogurt pudding with chia seeds

Recipe name: Fruity Yogurt pudding with chia seeds

Ingredient:

For first layer -2cups orange juice ,1/4cup chopped berries available easily  like rusbeerry,cherries or strawberries,1/2chopped apple with skin ,2tsp chia seeds,1tsp sugar

For second layer -2cups curd,1tsp honey or powdered sugar to taste ,2-3 tulsi leaves (hand torn)

For topping-chopped walnuts,raisins,cranberries,almonds to taste

Tulsi leaf and cran berries  to garnish  

Method- For first layer-in a pan combine all the ingredients and cook till dry.

For second layer - Tie curd in a muslin cloth and hang it for half an hour. Beat the curd well,mix all remaining ingredients.

For topping—Mix all the ingredients

How to assemble –in serving glass fill first layer upto half of glass.fill curd in piping bag and

Pipe a layer over first layer.Top with topping ingredients.

Garnish with Tulsi leaf and cran berries. serve cold.  

Fruity Yogurt pudding with chia seeds

Ingredient:

For first layer -2cups orange juice ,1/4cup chopped berries available easily  like rusbeerry,cherries or strawberries,1/2chopped apple with skin ,2tsp chia seeds,1tsp sugar

For second layer -2cups curd,1tsp honey or powdered sugar to taste ,2-3 tulsi leaves (hand torn)

For topping-chopped walnuts,raisins,cranberries,almonds to taste

Tulsi leaf and cran berries  to garnish  

Method- For first layer-in a pan combine all the ingredients and cook till dry.

For second layer - Tie curd in a muslin cloth and hang it for half an hour. Beat the curd well,mix all remaining ingredients.

For topping—Mix all the ingredients

How to assemble –in serving glass fill first layer upto half of glass.fill curd in piping bag and

Pipe a layer over first layer.Top with topping ingredients.

Garnish with Tulsi leaf and cran berries. serve cold.  

Recipe name-Raw mango-Apple – (MURABBA papad in flowers shapes

MURABBA papad  flowers  

(Swad bhi sehat bhi murrabba flowers (SEB -KACHHA AAAM )

Ingredients-1cup raw mango puree, 2cups apple puree, 700gms sugar, 1tsp roasted cumin powder,1tsp black pepper powder1/4tsp black salt,chat masala 1/4tsp[  (optional),powdered sugar as required  , glazed cherries to decorate

Method- Transfer the raw mango puree and  apple puree, in a pan with sugar and salt.cook till it is thick and dry. Add  roasted cumin powder, black pepper powder and chatmasala and mix well .It should be completely dry .Adjust seasoning to your taste . Spread on greased tray and keep in sun to dry.when completely dry,cut into desired shapes. Coat with powdered sugar.Decorate with glazed cherries .

 -Raw mango-Apple MURABBA papad  flowers   are ready.

Raw mango-Apple – (MURABBA papad in flowers shapes )

Raw mango-Apple – (MURABBA papad in   flowers shapes   )

MURABBA papad  flowers  

(Swad bhi sehat bhi murrabba flowers (SEB -KACHHA AAAM )

Ingredients-1cup raw mango puree, 2cups apple puree, 700gms sugar, 1tsp roasted cumin powder,1tsp black pepper powder1/4tsp black salt,chat masala 1/4tsp[  (optional),powdered sugar as required  , glazed cherries to decorate

Method- Transfer the raw mango puree and  apple puree, in a pan with sugar and salt.cook till it is thick and dry. Add  roasted cumin powder, black pepper powder and chatmasala and mix well .It should be completely dry .Adjust seasoning to your taste . Spread on greased tray and keep in sun to dry.when completely dry,cut into desired shapes. Coat with powdered sugar.Decorate with glazed cherries .

 

Potato –cheese –noodles wrapped Bati

Recipe name-Potato –cheese –noodles wrapped Bati

Ingredients

1/4 cup grated processed cheese
1 cup boiled  mashed potatoes
1/4 cup boiled sweet corn kernels, coarsely crushed (makai ke dane)
salt and black pepper  to taste
1/2cup bread crumbs

¼ cup corn flour slurry

1 cup boiled noodles for coating

oil for deep-frying

To garnish –star of cream cheese, tomato mini roundels
For Serving-mixed fruit sauces

Method -Combine all the ingredients in a deep bowl except boiled noodles, corn flour slurry and oil .mix well. Divide the mixture into 6-8 equal portions and shape each portion into a flat round tikki.dip each tikki in corn flour slurry and coat with boiled noodles.Heat the oil in a kadhai and deep-fry, a few cutlets at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Garnish with cream cheese, tomato mini  roundels. Serve immediately with mixed fruit sauces.