Savoury cookies

Hello! My today"s recipe is great tea time snack plus a great hit with kids. It can be given in kids tiffin boxes too. Similar to my other recipe nan khatai except its not sweet. Let me show you how I made this.

Ingredients:

• 1 cup maida
• 3-4 tbsp rava or sooji
• 3-4 tbsp gram flour
• Salt to taste
• 2tbsp  ajwain/carom seeds
• 2 tbsp crushed black pepper or pepper powder
• 2tbsp ghee or oil
• 1tsp baking powder
• water as needed

Method:

Sieve maida, rawa and gram flour together. In a bowl mix all the flours and add salt, ajwain, black pepper powder and mix well. Add oil or ghee and baking powder too. Mix and add water to make stiff dough. Keep aside for some time.

In the mean time pre heat the oven to 150c ( oven settings would vary) Dust and line a baking tray. From the dough roll out medium sized balls and cut in desired shape using cookie cutter. Put on tray and bake it for 10-12 minutes. Let it cool and transfer to airtight container.

The above measurements were enough for my family and yielded aprox. 20-25 pieced and depends on shape too.

Enjoy them.


Sending to cooking with sapna

 

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Moti channa/ Spiced Gram Flour Sticks

Hello all! I know I have been absent from blogging circuit. Due to personal reasons I was not able to put up any posts and I hope to get back to this world very soon. Keep supporting and visiting me always. Coming to this recipe, it was lying in my draft for long time but I never got chance to put it up. I am still coming to terms with my personal issues so I haven't had chance to make something new yet. The motichanna or its called gathiya also resembles karasev and its very easy to make. I think ingredients differ a bit in karasev and this spicy gathiya. I am sure all of you would love this version too. I don't know why we call it motichanna though. Ha ha...

Ingredients:

• Gram Flour- 2 cups
• Chilli Powder- 2 tbsp.
• Water- 11/2 cup
• Asafoetida- a pinch
• Ajwain- 1/2 tbsp.
• Salt- to taste
• Oil- 2 tbsp. for the dough
• Oil- for frying.

Method:

In a bowl, mix gram flour, chilli powder, asafoetida, ajwain and salt. Mix well and add 2tbsp oil and water to make sticky dough. Be careful not to add too much water. It should be tight but sticky. The dough should have almost paste like consistency as you would see in pics below.

Heat oil in deep pan for frying motichannas. Here I have used big perforated spoon called jharan here. You can use the sev maker also. Since I used the jharan, I would go with my way of showing you how I made it. Place the jharan on kadhai and spread some dough on top of it and press it so long  motichanas fall in hot kadhai. The heat has to be medium. Use another perforated spoon to deep fry the motichanas till they are golden and crisp. Repeat the process till the batter finishes.  Drain out motichannas on paper and  keep them in airtight container when they are cool. These are best kept for a week. 

Motichana is tea time savoury but it can be had as an accompaniment  also. Hope you loved this dish.
Here is step by step pics to enjoy.

Over to you for your lovely feed back.

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Rajma tikki/cutlet...

Hello friends! How have you all been? My  today's recipe was just one of those brainstorming sessions and the end result was awesome. I had made rajma some days back and I thought this boiled rajma seems  more than what we can eat. So, just took some out and rest cooked normal. Looking at left over boiled rajma I racked my brains to think what to make and I just got the idea after my masoor dal tikkis. You can read about that recipe here.

So I ended up making just that with some modifications and I got the surprise next day. Would let you know the surprise right at the end of this post. Lets get on with this delicious and perfect any time snack.

Ingredients:

1 cup boiled rajma 

 maida as needed

sooji/rawa as needed

salt to taste

2tbsp crushed peanuts

1/2tsp red chilli powder

1/2 tsp garam masala powder

1/2tsp amchur powder

1/2 tsp coriander/cumin powder

few coriander leaves cut

oil to shallow fry  or more if you want to deep fry.

Method: 

Take boiled rajma and mix  maida and sooji as needed  and add all the dry masala items along with salt and peanuts and mix well. The entire mixture would be sticky  because of boiled rajma. Heat a pan and pour some oil in it. Give shape to  rajma cutlets and shallow fry in pan till its cooked on both sides. Remove from pan on tissue paper to drain excess oil.

Serve hot with chutney or sauce of your choice. Hope you liked this recipe and over to you for your lovely comments.

                                                       Close up view of rajma tikkis

Note: Since rajma mixture would be sticky you can adjust with maida and  sooji and quickly make tikki or cutlet shape. I had shallow fried in pan but you can try deep fry or bake method.

My surprise as I mentioned above was that next day I was watching tv show and in one of the food programmes chef made same rajma tikki but he had  pulsed rajma and used corn flour to bind it. He even included peanuts to make it healthy and I was  wondering what a co incidence. I made rajma tikki using my brain to add things and here chef made same thing in bit of different way. 

Linking this to Minnie's  Weekend gala dinner extravaganza

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Masoor dal tikki/cutlets

Hello everyone! Hope you all are having great time. My today’s recipe is result of another  brainstorming innovations.  As the title suggests it has to do with masoor dal, so what did I do with it? I had some boiled but not mashed masoor dal left over as it was too much to cook and make dal. I kept thinking I should try something new with it rather than plain dal fry.  As I racked my brains I recalled I had seen something like this on tv and now its time for me to try. I was not sure what the end result would be so first I took very little dal and tried to make this and result and taste was very good. I got bold and finally made it with bit of variations.

So lets begin our masoor dal kabab/tikki/cutlet.

Ingredients:

1 cup boiled masoor dal ( for me it was left over)

¼ cup sooji /rawa

1/4cup  rice flour         

1 onion chopped fine

Salt to taste

1/4tsp amchur powder/dry mango powder

1/4tsp dhaniya powder/coriander powder

¼ tsp cumin seeds

2green chillies cut in small pieces

1/4tsp red chilli powder

A pinch of garam masala powder

Coriander leaves cut

Cheese cut in cubes

Method:

Combine all the ingredients above except cheese  and as the dal is moist the flour would absorb all the moisture.  Since I had left over dal so I had kept in fridge and kept other ingredients ready before only that way less moisture was there. Grease your palm and make a tikki with your hands with dal mixture.  Put in each mixture one small cube of cheese and close it properly.  Deep fry in oil till its cooked on both sides. Take them off the heat and put on paper to soak excess oil.

Serve hot with tomato sauce or any chutney and perfect snack for rainy season.

You can cut out spices according to your needs if u feel its too hot.   I had made this first time and  I was given nice thumbs up for it.  Alternatively you can bake this in oven or shallow fry  them. 

So what do you think of this. 

Disclaimer:  The measurements in all the recipes given here are for representation  purpose only and all are advised to use it according to their need.


Linking this to Minnie's post WEEKEND DINNER EXTRAVAGANZA

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Rice Bhajiyas/pakodas/fritters

Hello everyone!  Today I am bringing you a dish which my late aunt loved  a lot. Very simple to make and tastes yummy.  Over the years I made bit of variations to it and it still tastes good. Hope you all like it.

This recipe consists of left over rice and it can be plain rice, biryani ,pulao or any cooked rice. We would make rice pakodas now.

Ingredients:

Left over rice( depends on whatever quantity you have got)

½ cup plain yoghurt or dahi

1 cup besan (gram flour)

2green chillies cut in small pieces (increase according to quantity or taste)

Some coriander leaves cut

1/2tsp coriander seeds

1inch ginger cut in small pieces

Salt to taste

Oil to fry

Method:

Take rice in bowl and mix dahi (yoghurt) with it.  Keep it aside for some time till dahi almost soaks rice. Water is not needed here at all. Put besan , salt, chillies, coriander seeds, coriander leaves and ginger pieces and mix them all together with dahi and rice. The consistency should be bit thick to make pakodas.

Heat oil in pan and slowly take one spoonful of rice dahi mix and  drop in hot oil. Do the  same with the whole batter.  Deep fry pakodas till they turn bit golden. 

Take them off the pan and put on paper to soak excess oil.

Take them on plate and serve hot with chutney or sauce of your choice.

They are best as tea time snacks and plus your rice is also used up in this. 

Hope you enjoy this dish. Any comments or feedback is always welcome.

P.s I think most would be confused and I would suggest just go slow and add the dahi and besan and try out. if the besan is more it would become too hard and if its less rice would come out in oil. These pakodas are bit on softer side and with dahi you get bit of sour.khatta taste. The measurement is for indication purpose only.

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