SUBSCRIBE :

Saturday, August 9, 2014

Gujarati Fafda Gathiya




Ingredients:
Besan ...............1 Cup
Water ...............1/4 Cup
Papad Kharo....1/4 tsp
Asafoetida (Hing)...1/2 tsp
Black paper ...........1/2 tsp
Carom Seeds .....1/2 tsp
Oil.......................3 tsp
Oil for frying

Method:
1.Mix salt and papad kharo in water and keep it aside
2. Take besan flour in a bowl and add asafoetida , black paper powder, carom seed, oil and mix everything together.
3. Add salt and soda water in the flour mixture.
4. Take a little bit oil in palm and make 1/2 inch cylinder shape ball. 
5. Heat oil on a medium to high flame. Once the oil is hot start making fafda.
6.To make fafda.
     Take a ball and press it with the help of lower part of your palm and press it in front direction by keeping equal pressure.
7. Now with help of very sharp and thin knife lift the fafda in one snatch and fry it in hot oil until golden brown. 
8. Enjoy with besan chuteny, papaya sambharo and green chili. 

Monday, June 23, 2014

Low calorie Bhel / diet bhel

When I think about Bhel / chaat I always picture myself eating at least 2-3 plates and after finishing the bhel asking BHAIYAJI for 'suka masala puri'  :).   
Lately, I am trying to make healthier version for all Indian Food and still want to enjoy the same street food taste. The way I made this bhel is not the traditional way of making it but still you can enjoy similar taste without compromising the taste. This bhel sometimes i use for my afternoon snacking.

Ingredients:
Murmura ..............................1 cup
Boiled black chana.................1/2 cup
Roasted peanut......................1/4 cup
Boiled Beet............................1/4 cup ( finely chopped)
Tomato + Onion + Cilantro ......1/4 cup ( finely chopped)
Green chutney ........................2 table spoon
Tamarind chutney .....................2 table spoon


Recipe:
Roast murmura in very little oil and add 1/4 tea spoon turmeric, salt and pinch of asafoetida (hing) in it. Now mix all the dry ingredients together. Add both the chutney and mix it well and enjoy this low cal bhel. 


Note: you can also add cucumber for more crunchiness. 

serve 2 people

per serving : calorie: 639 , Carb : 121, Fat : 8 gms, protein 20 gms, Fiber : 18 gms 

weight watcher point plus value : 16

#Indian_diet_plan  #Gujarati_diet_plan  #low_calorie_snacks



Wednesday, May 7, 2014

Bombay Halwa



Ingredients:
For the flour mixture:
Arrowroot powder / corn starch .......1 cup*
water................................................1 cups

For Sugar Syrup:
Sugar..........1 cup
Water.........,2 cups
Lemon juice..1 tsp

Other ingredients:
Ghee....................1 cup
Food Color...........few drops
Cashews pieces....1/2 cups


Method:
1. In a pan add sugar, water and bring it to boil. Add lemon juice in it. Once all the sugar melt then keep it aside.
2. Mix arrowroot powder and water in pan and whisk it very well so no lumps will form.
3. Now switch on the flame on a very low setting and cook flour mixture untill it will thicken. Make sure to stir continuous.
4. Now add sugar water little by little in the flour mixture and stir it.
5. Once all the sugar water mix well with flour mixture then start adding ghee one table spoon at a time. This will give nice shinning to the mixture.
6. Add food color and cashew pieces at this time and test the mixture on a plate. If it coming out easily then you halwa is ready.
7. Spread halwa on a greased plate and let it cool down for an hour. 
8. Cut square pieces and enjoy.




* you can use corn starch also. If you want to use for vrat or fast use arrowroot flour.

Rasgulla / Roshogulla


Recipe coming soon......





Friday, January 31, 2014

Anjeer Burfi ( Dry fig square)




Ingredients:

Anjeer (dry fig) ……………..8oz
Ghee (clarified butter)….1 tea spoon
Sugar    …………………………2 tea spoon

Method:
1.  Soak dry fig in the warm water for 2 hours
2.    Drain and make fine paste ( add 1-2 table spoon of water if required)
 3. Heat ghee in a pan and add fig puree in it. Stir well and cook and medium heat, stir continuous
4.   After 5-10 min the mixture will begin to leave the side of the pan as it dries up.
5.   Add chopped dry fruit and again cook for 1-2 minutes.
 6.   Take a greased plate and spread this mixture in it and let it cool down (you can also put into the refrigerator) and garnish with cashew and almond pieces.
7. Make pieces after it cools down .

Subscribe for latest updates:

Related Posts Plugin for WordPress, Blogger...