STUFFED MATHRI / MASALA MATHRI

Masala mathri recipe is a twist to the traditional mathri. This masala mathri has besan stuffing and it is one of the delicious spicy Indian crackers that I’ve tried in the recent days.
I have learned this recipe from my sister-in-law, she makes it every Diwali. My children love it. She called it Bishnoti .

Mathri is a spiced Indian cracker and this masala mathri is a stuffed version of it. Mathri is made for special occasions like marriages or festivals like Karwa Chauth, Diwali, Holi etc.
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Ingredients for: Dough
• 1 cup all-purpose flour (maida)
• 1/4 cup oil
• salt as per your taste
• 1 tsp carom seeds (ajwain)
• water as required

Ingredients for: Stuffing
• 1 tsp oil
• 1 pinch asafetida (hing)
• salt to taste
• 1 tsp fennel seeds (saunf)
• 1 tsp dry fenugreek leaves (kasuri methi)
• 1/2 cup gram flour (besan)
• 1/4 tsp red chilli powder
• water as required
Oil for frying

Instructions for : Dough
1. Take 1 cup all-purpose flour (maida) in a parat (or big bowl) and sprinkle 1 tsp carom seeds (ajwain) and salt to taste.
2. Add 1/4 cup oil.
3. Mix well.
4. If you take a portion and bind it, it will hold the shape; it means oil (moyan) is sufficient.picsart_09-25-075477593080722929355.jpg
5. Gradually add water.
6. And knead the semi-stiff dough. Cover and leave it for 15-20 minutes.
7. After 20 minutes knead it again.
8. Divide into portions and make small balls and flatten them.
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Instructions for: Stuffing
1. Heat 1 tsp oil.
2. Add 1 pinch asafetida (Hing)
3. Add 1 tsp fennel seeds (saunf) and 1 tsp dry fenugreek leaves (kasuri methi
4. Stir and sauté for 30 seconds
5. Now add 1/2 cup gram flour (besan)
6. Add 1/4 tsp red chilli powder and salt to taste. Roast till gram flour is cooked and aromatic.picsart_09-25-075732782277701300307.jpg
7. Let it cool down
8. Add water and knead the dough for mathri stuffing
9. Knead semi-stiff dough
10. Divide dough into portions and shape into balls almost 1/2 the size of mathri balls prepared earlierpicsart_09-25-076548596660513184297.jpg

Instructions for:  Stuffing Mathri
1. Roll mathri dough. Keep it thick.
2. Place a stuffing ball in the centre
3. Seal it properly
4. Flatten it
5. Again roll with a rolling pin
6. Poke mathri with fork/knife from both the sides
7. Put Mathri in warm oil
8. Deep fry mathri on low to medium flame
9. Till golden brown
10. Stuffed Mathri is ready, enjoy it with a cup of masala tea

NOTES:

  • Don’t be in a hurry while deep frying. Cook in low flame with patience, flip over and cook on low flame till golden brown. This is the key to get perfect crispy flaky mathris.
  • If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside.
  • Do not overcrowd while frying, just 2-3 will be ok, depends on your Kadai size too.
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PIRI PIRI MASALA CORN 

Monsoon special easy snack recipe
Spicy Piri Piri masala corn.
Boiled corn seasoned with aromatic tangy spices and the fresh smell and flavour you get while you make this recipe is out of the world. You might have experienced it in small street stalls where they sell it paper cups spicy hot.

Street style spicy sweet corn recipe is so tempting and flavoursome with chaat style taste. This recipe is so simple that you can make it in a few minutes if you have boiled corn kernels ready. This can be served as an evening snack or as a tangy salad.

My daughters are big fans of Piri Piri flavour and so I gave the desi corn a twist of Piri-Piri spice and they loved it.
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INGREDIENTS : 

1/2 cup boiled corn kernels
3/4 tbsp. Butter
1/2 to 1 tsp Red chilli Powder
1/2 tsp Black Pepper Powder
1/2 tsp Chaat Masala
1 tsp Piri Piri masala
Salt as required
1 tsp Lemon Juice
1 or 2 tsp Coriander Leaves
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INSTRUCTIONS: 

  1. If you’re cooking corn in a pressure cooker, cut it into half and cook for 2-3 whistles in medium flame. After cooking, remove the corn kernels from corn cob. You can even cook the corn kernels without cob in a saucepan with some water.
  2. Take corn kernels in a bowl and add 3/4 tbsp of softened butter.
  3. Now start adding all the spices starting with 1/2 to 1 teaspoon of red chilli powder, Chopped green chillies, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of chaat masala and 1 teaspoon of Piri Piri masala.
  4. Squeeze in some fresh lemon juice for that tangy flavour and add some finely chopped coriander leaves. picsart_08-06-046195179632869522922.jpg
  5. Now gently mix all the ingredients with a spoon. Always make sure whether the butter is mixed properly or not. Serve this spicy corn with a wedge of lemon
  6. finally, transfer the spicy masala corn chaat into a cup and serve immediately.

    NOTES: 

  7. also, add more butter if you are looking for flavours as served in street sides.
    additionally, add onion and coriander to make flavourful.
  8. finally, spicy masala corn chaat tastes great when served slightly warm.
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MEXICAN FLAVOURED TOMATO MURUKKU

Fusions can be Fantastic!
Murukku is a crispy authentic snack which can be prepared in different varieties and flavours. Here comes the recipe with a tangy twist.
Thank you @on1ly food for sending me these handy & flavourful spices:-Paprika, ground chilli, cumin, salt, coriander, salt, garlic, oregano and clove.
Here I used on1ly brand Mexican seasoning in this recipe.
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INGREDIENTS :
Rice flour: 1 cup
Besan flour: 1/2 cup
Tomato: 2
Chilly powder: 1/2 tsp
Asafoetida: 1/4 tsp
Sesame seeds: 1/4 tsp
Hot oil: 2 tbsp
Salt: to taste
Oil: for deep frying
on1ly Mexican spices 1tsp
INSTRUCTIONS:
  1. Boil tomatoes with little water till it’s skin cracks. Remove from hot water and allow it to cool.picsart_06-17-05104079666682015332.jpg
  2. Remove the skin and puree the tomatoes to smooth paste.
  3. Mix all dry ingredients in a bowl.
  4. Hot oil and combine with dry ingredients.picsart_06-17-05397974350597948787.jpg
  5. Now add in the tomato puree and knead it to smooth dough.
  6. Add little water if required.
  7. Now take the idiyappam maker and put star hole disc.picsart_06-17-054545869029106330670.jpg
  8. Fill it with prepared dough and press it directly to hot oil.
  9. Cook in medium flame till it’s done and turns crispy.
  10. Don’t overcrowd the oil.
  11. Take out from oil and drain excess oil.
  12. Allow it to cool and store in an airtight container for future consumption.
NOTES : 
  • You may use Piri Piri or any spices of your choice.
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WATERMELON CANAPES

Looking for a fresh start for parties. Juicy Watermelon slices with black salt, cumin and pepper with the chillness of yoghurt are perfect to kick start any event.
This combo worked so well that the dish became an absolute favourite for both kids and adults.
Do try out this summer treat and let me know.
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INGREDIENTS:
Watermelon slices 10
Black salt 2 pinch
Thick Curd/yoghurt 1/8 cup
Pepper ground 1 pinch
Cumin ground 1 pinch
Cilantro/mint for garnish
INSTRUCTIONS:
  1. Take yoghurt/curd in a bowl and add freshly ground pepper and cumin…
  2. Take little black salt in a small bowl…
  3. Sprinkle/rub little black salt on watermelon slices(cut in your desired shapes, I cut it as Heart shape using a cookie cutter)…
  4. Place a spoon of yoghurt in top carefully in the centre…Garnish with little cilantro or mint to add to the freshness…
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SUJI HEART CUTLETS WITH BEETROOT GINGER RELISH

Suji heart Cutlets with Beetroot Ginger Relish

Suji cutlet or rava cutlets:  A very unique crispy mouthwatering snack ideal for tea time or parties and get-togethers. Enjoy these delicious suji cutlets with a warm cup of tea.

Talking about these suji / rava cutlets,  made with very few ingredients mostly available at home. Today I made them in a heart shape but you can make any shape of your choice.

This sooji cutlet can also be treated as crunchy patties or as Tikki’s and can be stuffed between sandwiches and burgers.

If you want to try something chatpata and quick do try these cute heart shaped suji/ rava cutlets. I am sure your Valentine will love it :).

Pep n pure  send me some exciting spreads and jams .here I present my suji heart cutlets with Beetroot  ginger relish
The relish colour was not so bright but the taste was awesome. The taste of the dish was enhanced by the ginger flavour.
Add colour and a spicy twist to your food with this new flavour of pep n pure

You can buy pep n pure jam & spreads from Amazon.
https://www.amazon.in/Pep-Pure-Luxury-Beetroot-Cucumber/dp/B07M6LBQLZ

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INGREDIENTS:
Sooji / Rava/semolina : ½ cup
Water: 1 cup
peas boiled: ¼ cup
Grated carrot: ¼ cup
Finely chopped onions: ¼ cup
Finely chopped coriander leaves: 2 tbsp
Fine chopped green chilly: 1-2
Salt to taste
Red chilli powder 1/2 teaspoon or according to your taste.
Oil 1 Tsp
Boiled potato 1 cup
INSTRUCTIONS:
  1. firstly, in a large kadai heat 2 tsp oil and saute 1 green chilli.
  2. also, saute onion for a minute.
  3. Add grated carrot and saute well.
  4. Add 1/2 cup Rava and saute well.picsart_04-11-091090827074286591553.jpg
  5. further saute ¼ tsp turmeric, ½ tsp garam masala, ¼ tsp cumin powder, ½ tsp chaat masala, ½ tsp amchur and ½ tsp salt and ½ tsp red chilli powder now add 1 cup water and mix well.
  6. keeping the flame on low stirring continuously.
  7. this helps to prevent lumps formations and rava absorbs water.picsart_04-11-091823147997569404150.jpg
  8. cover and simmer on low flame for 5 minutes or till upma is cooked well.
  9. add in coriander leaves and mix well. allow the mixture to cool slightly.
  10. Add potato to this mixture and set it in a tray and put it in to fridge for 30 to 40 minutes.
  11. After that cut heart shape cutlets using a cookie cutter.picsart_04-11-092649676236598256948.jpg
  12. Shallow fry in medium flame.
  13. served with your favourite chutney or dips. 
        NOTES: 
  • firstly, use roasted rava if you are scared of turning upma sticky.
  • also, add vegetables of your choice to make it more nutritious.
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SAGO POTATO BALLS/ SABUDANA VADA

Sabudana Vada is a crispy delicious snack made by deep frying spiced sabudana and potato cutlets.
It is a popular recipe for vrats  /fasts as it contains no onion or garlic. Sabudana (also known as sago or tapioca) is one of the most common ingredients used for making recipes for vrats during festivals like Navratras, Janmashtami, Shivratri etc.
However, the members of my foodie household, love these crunchy Sabudana Vada so much that I like to prepare it for them every once in a while.
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These vadas can be made as a snack or an appetizer. These are also popularly served on Indian Street Food stalls. These are typically served with curd, Tamarind Chutney, Coriander Chutney or even tomato ketchup.
INGREDIENTS :
1 Cup Sabudana (Sago/Tapioca Pearls)
2 Potatoes, boiled and mashed
1-2 Green Chillies, finely chopped
1/2 Cup Peanuts, roasted and coarsely ground
1/2 Teaspoon Jeera/Cumin Seeds
2 Teaspoon Lemon Juice
1/2 Teaspoon Red Chilli Powder
1/2 Teaspoon Coriander Powder
1/2 Teaspoon Cumin Powder
1 Teaspoon Salt or Rock Salt
Oil for Frying
INSTRUCTIONS : 
  1. Soak 1 cup of Sabudana (Tapioca) in water overnight for 5-6 hours. When they have become soft, drain all the water using a colander.
  2. Boil, peel and mash 2 potatoes. Add them to a large mixing container along with the sabudana.
  3. Roast and coarsely grind 1/2 cup of peanuts. Add these to the mixture as well.
  4. Add Red Chilli Powder, Cumin Powder, Coriander Powder and Salt.
  5. Also add 1-2 finely chopped green chillies, 1/2 teaspoon Cumin Seeds (Jeera) and 2 teaspoon lemon juice.PicsArt_03-04-12.03.09.jpg
  6. Mix all the ingredients well.
  7. Divide them into small lemon sized portions and shape them into round balls.
  8. Fry the balls in medium hot oil till they turn golden brown. Do not set the heat to a high setting, otherwise, the vadas will not get cooked properly from the inside. Drain the excess oil on an absorbent paper.
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and then
IN the APPE PAN 
  • You can also make these balls in the appe pan using less oil.
  • First  heat the appe pan on low heat, then grease the moulds with little oil and place the balls one by one
  • Roast them by turning them at regular intervals, until becomes brown and crispy from all the sides
  • When done take them out in serving bowls and garnish with green peanut chutney.

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