Masala Kharek

Ingredients:

Fennel seeds................1 Tbsp.

Cumin seeds.................1 Tbsp.

Amchur powder

Anardana powder

Dry Ginger powder..........1 Tbsp.

Hing ( asafetida).............pinch

Sugar...........................3 Tbsp.

Salt to taste

Lemon Juice..................2-3 Tbsp

Dry Date.......................8-10 pieces

Method:

1.   In a bowl add 1/2 cup water, salt and lemon juice. Soak dry dates in it for 8-10 hours

2.   Take the dates and out from the water make a slit on once side and let it dry for 4-5  hour

3.   In a pan dry roast fennel seeds and cumin seeds.

4.   Once its dry then add rest of the ingredients accept lemon juice in it and mix well.

5.   Add lemon juice in to the spice mixture and again mix everything well

6.   Take little amount of mixture in hand and stuff dry date with it.

7.   Serve in a plate after meal.

Kacchi Keri Panna / Raw Mango Drink / Kachi Keri No Baflo કાચી કેરી નો બાફ઼લો

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Ingredients:

Raw Mango.................... 1 medium 

Jaggery.............................1/2 cup

Cumin .............................1 tsp

Black Salt ........................1/2 tsp

Red Chili Powder ............1/4 tsp ( optional)

Salt to taste

Method:

1. Boil mango in a pressure cooker and cook for 2-3 whistle
2. Take the mango out in a bowl and add water in it and let it cool down for a while
3. Seperate pulp, seed and skin by pressing gently and discard skin and seed
4. Add pulp in to the mixture bowl . 
5. Add jaggery , cumin powder, black salt, chilly powder and regular salt. Blend everything together
6. Take some ice in a glass and pour aam panna on top and enjoy cold and refreshing drink in a hot summer day

Paneer Corn Samosa

Corn is in the season these days and l love to include corn in my recipe wherever i can :) ... and when its mixed with paneer and make samosa then its a " Win - Win " recipe for kids and a " crowd pleasure" for any party..

Ingredients:

Paneer........................1 cup
Corn..........................1 cup
Oil.............................1 Tbsp
Red chili powder............1 tsp
Chaat Masala................1/2 tsp
Ginger chili paste...........1 Tbsp
Cilantro.......................1 Tbsp
Salt to taste

For Dough :

All Purpose Flour (Meda) .........2 cups
Ghee.................................2 Tbsp
Salt to taste


Method:

1. In a bowl, mix All purpose flour, salt and ghee and knead dough with help of water. Cover with damp cloth and keep it aside for 10- 15 mins
2. In a pan, add oil, corn, salt and saute for 3-4 mins.
3. Add paneer, red chili, chaat masala, ginger-chili paste, cilantro and mix everything
4. Now take a small amount of dough and roll round pur of 4 inch diameter and cut in the middle to make two part.
5. Now take on half and join the flat side to make a cone shape and add one table spoon stuffing in it
6. Seal the top by applying some water and make a shape of samosa.
7. Fry samosa in hot oil of medium flame until its golden brown
8. Serve hot with tamarind and green chutney.

Aloo Bhujia | आलू भुजिया

Ingredients:

For Aloo paste

Boiled potato……………..….1 medium ( mashed)

Black pepper……………...…1/2 tsp

Chaat Masala…………….…..1 tsp

Oil………………………….......1/4 cup

Water……………………...……1/4 cup

Salt to taste

For Dough

All purpose flour……..………1/2 cup

Rice Flour……………....………1/2 Cup

Besan……………………......……2 Tbsp.

Oil for frying

Method:

1.       In a mixture jar add boiled potato, black pepper, chaat masala, salt, oil, water and crush everything to make a fine paste.

2.       Now in this paste add All-purpose flour, rice flour and besan and knead to make a soft dough.

3.       Heat oil for frying.

4.       Now grease the Sev-Maker and add small amount of dough in it

5.       Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.

6.       Once you have completed one circle, rotate the sev-maker backwards to stop the flow.

7.        Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)

8.       Cook on the other side for a couple of minutes till there are no more bubbles forming.

9.       Take out the sev and place on a paper towel to remove excess oil.

10.   Now sprinkle some chaat masala and Enjoy!!

Tomato Cheese Sev | टोमेटो चीज़ सेव

Ingredients: 

Rice flour………...........…….1/2 cup

Besan ……………................1 cup

Oil ……………………..............1/4 cup

Tomato puree................. ¼ cup

Cheese powder……………..…..2 Tbsp.

Red chili powder …………..…..1 tsp

Red chili sauce + Ketchup……1 Tbsp.

Salt to taste

Oil for frying

Method:

1.       In a bowl add oil, Tomato puree, Cheese powder, Red chili powder, Red chili + ketchup sauce, salt and blend it well with a blender.

2.       Add Rice flour and Besan flour in it and make a soft dough.

3.       Heat oil for frying.

4.       Now grease the Sev-Maker and add small amount of dough in it

5.       Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.

6.       Once you have completed one circle, rotate the sev-maker backwards to stop the flow.

7.        Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)

8.       Cook on the other side for a couple of minutes till there are no more bubbles forming.

9.       Take out the sev and place on a paper towel to remove excess oil.

10.   Sprinkle some cheese powder on top and Enjoy!

Spinach Mint Sev | पालक पुदिना सेव

Ingredients: 

For Puree

Spinach ………………….. 8-10 big leaves

Mint…………………………2 Tbsp.

Green Chili……………….2 pieces

Cilantro…………………….1 Tbsp.

Ginger………………………1 inch piece

Lemon Juice……………1 Tbsp.

Chaat Masala…………. ¼ tsp

Salt to taste

For dough

Besan Flour………………1 cup

Oil  for frying

Method:

1.       Make puree with spinach, Mint, Green chili, Cilantro, Lemon Juice, Chhat masala and salt.

2.       Add Besan as required. ( if you feel the dough is very sticky and runny then add more flour )

3.       Now grease the sev-maker and add dough in it.

4.       Heat oil for frying. Make sure to keep the temp on medium flame.

5.       Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.

6.       Once you have completed one circle, rotate the sev-maker backwards to stop the flow.

7.        Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)

8.       Cook on the other side for a couple of minutes till there are no more bubbles forming.

9.       Take out the sev and place on a paper towel to remove excess oil.

Anjeer ( Dry fig ) Halwa / Burfi Sugar Free Recipe | RinkusRasoi

Ingredients:

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

 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 .

Masala (Spicy) Boondi | Kara Boondi | Snack recipe by Rinku

Ingredients

Besan...........................1 cup

Hot oil..........................1 tbsp

Water............................as required

Peanut.........................½ cup

Curry leaves.................10 to 15

Masala:

Red chili.......................2 tsp

Amchur........................2 tsp

Black salt....................½ tsp

Chaat masal................ ½ tsp

Method: 

      1.In a bowl, mix besan and hot oil
2.        Add water as required, and make batter which has pouring consistency (when you drop it from a spatula, it should have an even flow)
3.       Heat the oil in a pan and start frying the boondi
4.       Take a small amount of batter on a ladle and spread it on a spatula specially designed for boondi (boondi zara). Don’t tap it, the boondi will fall by itself
5.        Once all the boondi has dropped from the spatula, remove it from the top of the pan and clean it
6.        Fry the boondi until you have a nice light golden color and then keep aside
7.       In the same oil, fry the raw peanuts and the curry leaves to make the masala
8.       Mix all the ingredients for the masala and keep it aside on a bowl
9.       Add peanuts, curry leaves and the masala boondi and mix it very well
10.   Serve as a snack or use it on boondi raita

Mango pakodi Tangy and Spicy Raw Mango Chaat | Rinku

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chocolate spoon for party by RinkusRasoi

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Ingredients:

Plastic Spoons ...................10-15 pieces

Chocolate...........................1/2 cup

Sprinklers of your choice

Method:

1. Take Chocolate chips in a bowl and microwave it for 1 min in 30 seconds intervals 
2. Temper  chocolate with   back of  the spoon for 30-40 seconds
3. Now fill the cone with melted chocolate and snip off the tip
4. fill the spoons with chocolate  and decorate with sprinklers of your choice 
5. for gift wrap cover spoon with plastic wrap and tie with some decorative ribbon.

Moraiya ( Samo) Vada and chuteny

Ingredients:

Moraiyo flour....................1/2 Cup
Rajgiro flour......................1/2 Cup
Peanut................................1/2 Cup ( Crushed)
Potato.................................1 Cup (Shredded)
Ginger-Green chili paste....2 tsp
Cumin Powder....................1 tsp
Yogurt.................................1 Cup
Sugar...................................1 tsp
Oil for frying + 1 Tb spoon
Salt to taste


Method:

1. Mix moraiyo and rajgira flour togather
2. Add yogurt, water, cumin powder, green chili- ginger paste and salt
3.Mix properly and make same consistency as pakora ( add little water if needed)
4. Now heat oil and fry small vada 
5. In a seperate bowl mix yogurt, salt peanut powder, sugar and green chili and make chuteny
6. Serve hot vada with chuteny.