Shakkarpara Recipe

Shakkarpara Recipe

  I am sure you have come across these small sweet crisp cubes at any sweet shop during Diwali,They are a must during Diwali at my place.In fact my kids wait for these and never seem to have enough of them.

The recipe is pretty simple and does not require many ingredients.Shakkarpara tastes best if made in ghee,but can be made in regular cooking oil too.Also called shakkarpara by many,it is made into cubes or diamonds,as you like it

RECIPE

Ingredients

All purpose flour   or maida 3 1/2 cup
Powdered sugar 3/4 cup

Ghee or clarified butter 1/2 cup

Milk. 1/2 cup

Oil for deep frying

Pinch of salt

Semolina or sooji  1 tablespoon

PROCEDURE

Melt the ghee and mix the milk and powdered sugar in it

Now add the flour to it,with the semolina and the salt

Knead into a tight dough

You might add little milk if you think it is becoming too tight with these proportions 

Leave it to rest for about an hour

Roll into a thick roti 

Cut into one cm cubes

Now deep fry in medium hot oil till golden brown

Leave open till it comes to room temperature

Store in air tight container

Can be stored for a month in an airtight container

TIP
Dont decide  if it is cooked or uncooked when just out of oil,

they turn crunchier when they come to room temperature

Do not wait for them to turn dark golden brown,they burn fast.

NIMKI OR MATHRI

   Nimki as we bengalis call it refer to the plain mathri or these deep fried goodies.Made out of all purpose flour with a good amount of moan (oil added to the dough to make it crisp) ,you will have a tough time keeping your hands off it.They form an integral part of the Bijoya plate(sweets served after durga puja),in every bengali household,Though the shapesand the thickness varies ,from small squares to diamonds,as liked by the members of the family

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Folded namkeen
Baked potato wedges

Ingredients
1-All purpose flour-2 cups
2-Oil-2 tablespoons(for dough)
3-Water -for kneading the dough
4-Oil for deep frying ( any oil of your choice,i have taken groundnut oil)
5-nigella or kalonji seeds-1 teaspoon
6-salt 1 pinch

procedure

Mix the oil the dough ,the nigella seeds ,the salt and rub well till they hold on together if you  take a fist full.This indicates that the moan is good enough to make it crisp.If you see that the flour still doesn't hold together you should add a little more of oil and mix again.

Water to make the dough should not be poured all at once,because this is going to make a tight dough.so the water has to be poured little by little as required to make a tight dough.

 

Once the dough is made leave it to set for about an hour. Then roll with oil ( do not add flour while rolling as it burns in the oil while deep frying) into a big roti.Now cut in squares,or diamonds and deep  fry in oil.

While deep frying keep the oil in medium flame and fry for about 10 to 12 mins,till the colour changes to golden.

Remove from oil and let it cool before keeping in an airtight container.

These can be stored in an airtight container and enjoyed for 15 to 20 days 

Veg Cutlet Recipe

 Veg  Cutlet Recipe.

The veg cutlet is a fast and healthy snack.though it is deep fried it has a very healthy and equally delicious filling .This particular snack is a favourite among adults and children it is so easy to make that one can make it in large quantities for parties ,where this can be served as an excellent starter.

It is always towards the end of my cooking meals that i am reminded of an evening snacks. and then I start thinking of what can be prepared in a jiffy.I pressure cooked some veggies quickly ,and by the time they were getting cooked I got the onion ginger garlic and coriander leaves ready.

Rolled in bread crumbs and ready to be placed in the fridge

Preparation time -1 hour

serves -5 people

makes 15 pieces

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Baked potato wedges

Sweet Corn Fritters Recipe

Ladysfinger fritters

Banana flower fritters

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                                   Care should be taken that the quantity of oil is less in the filling,more oil in the filling will cause the cutlet to disintegrate in the oil while frying.

Ingredients

Ingredients to be pressure cooked
potatoes- two medium sized peeled and halved
cauliflower- 6 to 8 medium sized florets
carrots- 2 medium,peeled and cut in big pieces
french beans- about 6 to 7,threaded and cut in long pieces
peas -handful

Other ingredients for the filling
Coriander leaves finely cut-one handful
green chillies-3 finely cut
Onion-1 finely cut
ginger garlic- minced -1 teaspoon
raisins(kismis)-handful,cut into smaller pieces
peanuts-1 tablespoon(crushed in small pieces)
breadcrumbs-2 tablespoon
chilli powder
Roasted jeera powde1 teaspoon
garam masala powder-1 teaspoon
aamchur(dry mango powder)-1 teaspoon
sugar -1 teaspoon
Oil -1 tablespoon
salt -as required

Ingredients for batter
cornflour-2 tablespoon
all purpose flour-2 tablespoon
breadcrumbs-as needed to coat the cutlets
Water -to make a medium thick batter
Oil for deep frying


Method
Pressure cook the vegetables upto 2 to 3 whistles,till completely cooked
I generally keep the water level less in the pressure cooker than the vegetables and cook till 3 whistles.I then leave the cooker closed and wait for the pressure to drop on its own


Heat oil in a pan and add the onions,ginger and garlic and fry well till red
Then add in the cooked veggies (strain them out of water),and the coriander leaves,raisins ,peanuts ,salt,sugar,all spices and breadcrumbs and cook on high heat by stirring continuously,till the mixture dries up.
Let it come to room temperature. Remember to mash up the veggies well.

Make  a batter by mixing the cornflour and the all purpose flour in enough water.You can add little salt to it.Shape the mixture in oval shapes with the help of your palm,coat with the batter and roll in the breadcrumbs.Repeat the process twice.Keep open in the refrigerator till it is time to fry.(it can be stored in the refrigerator after coating upto seven days

Take it out of the refrigerator half an hour before you want to fry it.
While deep frying keep the oil hot first and then reduce to medium heat.Do not crowd the pan with the cutlets,as this will cool down the oil and the cutllets will start breaking in the oil

Serve hot with mustard sauce(kasundi) or ketchup.

Sweet Corn Fritters Recipe

 Sweet Corn  Fritters Recipe

Fritters are always the saviors when you have not made anything quite interesting for meals especially on weekends.And helping the kids with their studies ,bringing them back from their activity classes ,all this after a very elaborate breakfast ,leaves me with little time for preparing lunch. This is when I peep into the refrigerator for some instant help ,and I come across the corn kernels lying in there.

  I find the sweet corn an amazingly useful ingredient in the kitchen.Owing to its sweet taste it can be made into many things,like fried rice,sandwiches cheese corn balls or simply boiled .It is always a favourite amongst kids.The sweet corn fritters that I am sharing today is a very easy recipe,and can be made almost instantly.All you need are some of the basic ingredients available.

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The other day I made this as  a side dish for lunch,and it was an instant hit.The crunch on the outside and the sweetness of the corn is to die for.I have added a few pieces of capsicum to it ,corn and capsicum complement each other a lot,and the capsicum also makes up for some body of the fritters.

I practically had no time for clicking a fancy photograph,.the fritters vanished in no time Somehow managed to get a few clicks.

Preparation time-30 minutes
Serves-5 to 6 people

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Ingredients
1- 2 cups sweet corn
 About one and half cups is to be coarsely ground while the other half cup is to be added whole.

2-onion ,one large ,(cut into fine pieces)

3-garlic and ginger-1 teaspoon each ,paste or minced

4-coriander leaves-handful (finely cut)

5-finely cut green chili-2 teaspoon

6-Besan(gramflour)one tablespoon
7-Rice flour-1 tablespoon

8-all purpose flour(maida) -1 tablespoon

9-salt as per taste

10-Oil for deep frying

11-Pinch of baking powder

12-1 medium sized capsicum cut into very small pieces

Method
Mix all the above mentioned ingredients except the oil and leave aside for fifteen minutes.
The consistency of the batter should be liquidy enough to be taken by a spoon. Add the baking powder just before making the fritters. A very tight batter will make the fritters hard from inside.
Fry in medium to hot oil till crisp and slightly red
Serve hot with tamarind chutney or tomato ketchup.

Baked Potato Wedges

  Baked potato wedges ,is a healthy potato snack ,and once I learnt it I have stopped getting the frozen ones from the stores.This is a very quick recipe and so easy that once I made it only once.Since then my teenage daughter has taken charge of making it every time without any supervision.


This can be on the menu in kids parties,as this is an extremely kid friendly recipe.I make the wedges very often as  an appetiser when I have guests for dinner,since It is easy to make and very light as well.

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Method

Ingredients
4 to 5 medium sized potatoes
1 teaspoon of red chilli flakes
5 to 6 pods of garlic(finely cut)
salt
Coriander leaves-2 teaspoon (finely chopped0
oil-(coconut oil or any other oil of your choice)


Procedure
1- Cut the potatoes in wedges
2-Put them in water
3-In a bowl ,take the oil ,salt ,coriander leaves, garlic  andthe chilli flakes and mix them well.(this is our seasoning)
4-Take out the wedges from the water and put in the seasoning ,and coat the wedges well
5-Pre heat the oven to 200 degree Celsius
6- Place the wedges on a tray ,without crowding them
7-Bake for 15 minutes and then take out the tray and turn the wedges for even browning
8-bake for another 15 minutes
9-Leave in the oven till it cools
10-enjoy with any dip of your choice




Tips
Cut the wedges in the same size
Do not overcrowd the tray ,or they do not get evenly browned
If you like it crispier,bake for another 10 minutes at 180 degree celsius

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Prawn Fritters

Prawn Pakora Recipe( Prawn Fritters)-(Appetizer)

   This one is surely a great appetizer ,and can serve as a great menu at mealtimes too.All you need are the prawns shelled and deveined in the refrigerator.
These fritters or pakoras can be made with any sized prawns,but today I have used the frozen variety.if you wish to make with the bigger ones you will have to cut them into smaller pieces after shelling and deveining them.

If you are using the frozen ones ,it has to be checked that the prawns are free from ice or water.You might have to squeeze out the water in them  ,or pat them dry.
Though besan would be enough for this recipe ,I have added rice flour for a further crisp texture.You shall notice that I have added two teaspoons of hot oil to the mixture for some lightness and crispness again.


 

Nimki Recipe || Crispy Snack

   This is a deep fried preparation ,which is quite an essential item at festivals at my place.They remain crisp for over a month if kept in an airtight container.Pack these in your kids lunch boxes or enjoy these with your evening chai(tea).These flaky ,crispies are a sheer delight,and you cant stop yourself from having more.


You might also like--Rava idli or semolina idli or sooji idli
                               Dahi parwal or doi patal
                               The quick paneer in little oil
                               Curd aloo or potatoes in yogurt gravy

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Ingredients
1-All purpose flour-2 cups
2-Oil-2 tablespoons(for dough)
3-Water -for kneading the dough
4-Oil for deep frying
5-Ghee-1 tablespoon
6-Rice powder-1 tablespoon
7-salt 1 pinch


Stepwise pics

Make a hard dough by  using the oil ,salt and by sprinkling water

 Leave the dough for at least one hour, then divide the dough into two portions

Roll out each portion of the dough into  a thin roti

Mix the rice flour and ghee to make  a smooth paste

Spread this mixture evenly on the rolled out roti

Now  fold the roti as shown starting from one side

done

Stretch alittle from both sides

done

Cut into equal portions

Press tehm with the palm to make them flat

Now roll out into small puris of three inch diameter

Fold into a triangle

Prick with a fork on both sides, to avoid puffing

Get the batch ready

Deep fry in medium hot oil for 10 minutes

Take out of oil and leave in open

Likewise fry all the batches till pinkish

Store in an air tight container and enjoy

Ghoogni (White peas in gravy,the Bengali way)

  You will find this sold everywhere in West Bengal.You can find them by the road side,,you can find them sold in trains,or you can even find them where we had the  tastiest fare in our lives,I am sure you will all agree,that is in front of school gates.
But I have a different memory attached with ghoogni,This is actually the preparation I would wait for when I went to visit all my neighborhood aunts for the customary visit after Dussehra.This would be the only saving grace after we as children were forced to eat all the plateful of sweets served after Dussehra in Bengali households.




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                      -Potatoes cooked in curd

Serves -8 people


Ingredients
White peas-250 grams(soaked overnight )
onion-2 large(ground to paste)
garlic-one whole (ground to paste)
ginger-one inch piece(ground to paste)
cumin powder-2 teaspoon
coriander powder-4 teaspoon
chili powder-2 teaspoon
oil(preferably mustard)
salt -as per taste
turmeric powder-1 teaspoon
Bengali garam masala-1 teaspoon Click here for recipe
 Cumin seeds -1 teaspoon
bay leaves-2


Ingredients for garnish
1-Finely chopped onions
2-Green chutney  Click for recipe here
3-Tamarind chutney Click for recipe here
4-Chopped coriander
5-Sev
6-Lemon juice 


Procedure
1- Cook the peas in pressure cooker till two whistles (reserve the water after straining it).
2- Add the cumin seeds and the bay leaves to the heated oil in a pan.
3-Add in the onion paste 
4-Add the ginger and garlic paste 
5-Add the salt and turmeric powder.
6-Saute for some time till oil oozes out
7- Add the cumin ,coriander and chili powder mixed in a little water
8- Wait till the oil oozes out 
9-Add the boiled peas 
10 -Mix well and fry for 2 minutes in high heat  
11-Add the water reserved after boiling the peas
12-Simmer in low heat for about 5 minutes.
13-Add in the garam masala powder
14-Switch off the flame 
15-Garnish well and serve hot

Important note-
One has to be very careful in cooking the peas.They should not be completely mushy neither too hard.Though I have mentioned two whistles,the number of whistles and the quantity of water for cooking can vary as the hardness of water varies from place to place.

When switching off the flame one should take care that the water in the gravy is on the higher side as it tends to soak up the gravy after cooking.

Ideally it should be served as an evening snacks ,but also goes very well with bread ,paratha or chapati

Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury indian Cake

I feel there is nothing more versatile in the kitchen than sooji or rava as it is called in South India.This ingredient can be made into many delicious preparations with just a few ingredients.Be it rava dosa,sooji dhokla ,cutlets with sooji or sooji laddu ,each one is as appealing than the other .The rava idli or idli made out of sooji is one breakfast which is loved and relished in my house.
 this is made using the thicker variety of sooji ,not the finer one which is used for halwa.The curd used here is thick ,it is okay if it is little on the sour side.I often make this preparation using curd which is leftover in the fridge and has gone little sour.
 This idli is an ideal lunch box menu because it is very filling ,unlike the regular idli and tastes equally good when not warm. Any accompaniment goes well with it,be it sambar ,any south Indian chutney or the modest pickle. It just tastes as superb as it looks.

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Ingredients

1 cup curd
2 cups rava(do not roast the rava)
1 and half cup water
1 sachet of Eno(fruit salt)
 salt as per taste

For tempering
Curry leaves torn into pieces
2 dry red chillies torn into pieces
 1 teaspoon of mustard seeds
2 teaspoons of urad dal
2 tablespoon of oil

For garnish 
Fried cashew nuts and dry red chili pieces (you can fry them beforehand and keep them ready)



So let us get started

Procedure
1-Heat the oil in a pan and add the dry red chillies ,urad dal ,curry leaves and mustard seeds in this sequence
2-Take the rava in a fairly big vessel.
3-add the hot oil with the four tempering ingredients into the rava.
4-Mix well with a spoon ,as it will be very hot to work with hand.
5-The rava should now look like breadcrumbs ,each grain separated from the other
6-Now add the curd and the water and mix well .
7-Add the salt at this point 
8-Let it rest for 10 to 15 minutes
9-.-Get the steamer or the idli stand ready ,with the greased moulds.
10-Place the kaju and the dry red chilli fried pieces at the bottom of each mould
11- -After 15 minutes check if it has absorbed the water.
12-The rava should be thick and not watery,if the mixture is too thick add little more water,till it comes to a dropping consistency
13-Add the Eno to the mixture.and mix it well.You will see it froth
14-Pour the mix with a ladle in the moulds and steam for 10 to 15 minutes in high heat
15 -Cool and then demould
16-Serve with your favorite accompaniment

Elo jhelo

Elo jhelo

These sweet somethings are best for kid's tiffins for short breaks,as they can be stored for nearly a month.they can even be carried to long tours,as they are liked by children and adults alike.