Sunday, October 30, 2011

Shakarpara (Sweet Wheat flour cubes)

  1. All Purpose flour (Maida) - 2 Big Cups
  2. Oil - 1/4 cup + 1 cup
  3. Sugar - 1/3 cup
  4. Water as required

 Directions - 

  • In a bowl, mix All Purpose Flour with 1/4 cup of Oil.
  • Mix it and add little amount of water to make a tight dough of flour.

  • Knead the Dough for another 15 minutes to make it softer. Add small amount of Water as required.
  • Divide the dough in equal 6 big balls.

  • Roll 1 ball in a thick tortilla.
  • Cut the tortilla in a diamond shape.

  • Fry all the diamond shaped tortillas or cubes, on medium flame.
  • Take the fried cubes out of the pan in a Paper towel, to drain excess oil from the cubes.
  • Add 2 cups of water and sugar in another pan.
  • Keep boiling it until it becomes thick.
  • Transfer the fried cubes in a boiling sugar syrup.
  • Keep stirring thoroughly on high flame, as it will start sticking on the base.
  • Continuously stirring will evenly spread sugar syrup it over all tortillas.
  • When Tortillas starts getting dried, transfer the cubes in another bowl and let it cool down.
  • Enjoy it whenever you want to have sweet.
  • Can be kept for 2-3 weeks.

Black Chick pea Stew (Kala Chana curry)

Ingredients for 4 people-
  1. Black Chick Peas - 3 Handful
  2. Onion - 1/3rd (big- sliced)
  3. Garlic - 4 cloves
  4. Tomato Paste- 1 tbsp
  5. Salt to taste
  6. Turmeric Powder - 1tsp
  7. Coriander Powder-  1 tsp
  8. Red Chilli Powder - 1/2 tsp
  9. Cumin Powder - 1tsp
  10. Aamchur Powder - 1tsp
  11. Cilantro - 1/2 cup
  12. Oil - 1/2tsp

Directions - 

  • Soak Black ChickPea for over night.
  • Boil it until tender.
  • Grind onion, garlic with tomato paste and 1/2 cup of water
  • In heated pan, transfer the onion-garlic-tomato paste.
  • Add salt, turmeric powder, coriander powder, cumin powder and Aamchur powder.
  • Mix it properly and keep frying for another 10 minutes on high flame, until the paste turns brown in color.
  • Now, add a glass of water in the paste.
  • Simultaneously, add  boiled Chickpea.
  • Cover the pan and let it boil for another 10 minutes.
  • When water is dried up and all the gravy is stick to the Chickpea, Transfer the stew in a serving bowl.
  • Garnish it with chopped Cilantro.
  • Serve it hot with Roti/ Tortilla, Parnatha or fried Rice flakes.

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