WHEAT FLOUR CHAKLI

chakli or Chakri are made as a part of the Diwali faraal (Diwali snacks & sweets) in Maharashtra and Gujarat. there are many versions of making chakli. sharing today a  recipe of whole wheat flour chakli.PicsArt_10-09-06.45.52.jpg

This recipe calls for whole wheat flour. It makes the fried snack little dense. so to make it less dense or light in texture, I have steamed the flour in a pressure cooker before making chakli. By this steaming technique, chakli will be crispy, light yet melts in your mouth texture.

wishing happy Diwali to all. have a prosperous, fun-filled and safe Diwali.

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Serves: 4 servings

INGREDIENTS :

1 cup Whole Wheat Flour (chapati atta)
1 tablespoon Ginger-Green Chilli Paste
1 tablespoon Sesame Seeds (til)
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
3/4 cup (or as needed) Curd or Yogurt
1½ tablespoons Oil + for deep frying
Salt to taste

 

INSTRUCTIONS:

  1. Transfer whole wheat flour into a small container with a lid which can easily fit into the pressure cooker and close the lid. Take a 3-liter capacity steel/aluminum pressure cooker. Pour 2 cups water in it and place a metal stand. Place the container filled with flour over the metal stand.
  2. Close the pressure cooker and steam it for about 15 to 18 minutes over medium flame (or 4,5 whistle ).Turn off the flame and let it cool for 5-7 minutes.PicsArt_10-09-06.48.42.jpg
  3. Open the pressure cooker lid and remove the container carefully (use the cotton napkin or oven gloves).Open the lid of a container.
  4. Transfer steamed wheat flour to a large wide-mouthed bowl. Sieve it and discard all small and large lumps.
  5. add ginger-chili paste,seasme seeds, red chili powder, turmeric powder,1/2 cup curd ,oil, and salt.Mix well.PicsArt_10-09-07.09.47.jpg
  6. bind the hard dough.the quantity of curd (as needed) to bind the dough .the quantity of curd required to bind the dough depends on the quality of flour.
  7. Take a chakli/ sev maker machine and chakli mold .greese the inside wall of chakli machine and chakli mold with oil.
  8. place chakli mold in the machine .fill it with the dough and close the lid .the machine is now ready to make chaklis.Grease plate/aluminum foil or use butter paper to make spirals.PicsArt_10-09-07.12.31.jpg
  9. Prepare raw chaklis by moving the machine in spiral motion with one hand while twisting the handle of a machine and another hand.Make as small or as large spirals as you like.
  10. heat oil over medium flame .check whether oil is hot enough or not by dropping a small portion of dough into the hot oil .if it immediately comes to the surface without changing the color oil is ready.
  11. when oil is ready to add 4-5 chaklis and deep fry them until crispy and golden brown.
  12. wheat flour chakli is ready.PicsArt_10-09-06.46.47.jpg

NOTES:

  • Don’t skip steam cooking the wheat flour.this process makes chakli crispy yet melt in the mouth .

 

 

 

 

 

 

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ACHARI MATHRI /NIMKI /WITH WHOLE WHEAT FLOUR

These crunchy and crispy nimkies and Achari mathris can be enjoyed over a cup of tea with family and friends. They come handy when guests drop-in at your place. Nimki and achari mathri is an awesome idea during every festivals .

Mathri is commonly made with maida (plain flour) but I prefer making with whole wheat flour as a healthy option. It is a good replacement for store bought biscuits.

This is one more experiment that went successfully.Mathris are eaten with a spicy mango or lemon pickle and are often served with tea.
This time I thought and mixed the achar with mathri ..and here the result came achari mathri .I loved it.PicsArt_08-24-02.16.24

I love achar ,without achar my food is not complete, so I mixed my favorite-achar to the mathris. The spicy and tangy achari masala stuffing gives a nice little twist to it.

 

Prep time: 20 minutes
Total time: 60 minutes

INGREDIENTS :

500 grams atta
1 tablespoon salt
1 teaspoon ajwain (carom seeds)
100 ml oil
Oil for frying
Chat masala to sprinkle
2 tbsp masala from mango pickle (leave the pieces and use the masala from your mango picklePicsArt_08-26-08.01.56

 

INSTRUCTIONS :

  1. In a large bowl place, 500 grams atta,1 tablespoon salt,1 teaspoon ajwain (carom seeds) and 100 ml oil mix well with your fingertips.
  2. Now add water slowly and make a firm dough. Cover and keep for 15 minutes.PicsArt_08-26-08.03.40
  3. Lightly knead again for a minute and divide into 2 or 3 portions, shape like balls.
  4. Roll one ball into a large roti, 1/4” thick. Cut into thin stripes for nimki.
  5. Heat oil in a pan, and fry them on medium to low heat by turning often.PicsArt_08-26-08.10.49
  6. Fry till crisp and golden brown.
  7. Drain on an absorbent paper to remove excess oil.
  8. Sprinkle chat masala.PicsArt_08-26-08.18.06
  9. Make all similarly.

FOR ACHARI MATHRI :

  1. Now take one ball and roll it like a chapati into a flat disc of 8-9 inches.put achar masala on it. Spread the masala evenly and start folding it into a roll. Stick the corners with the help of little water.
  2. Cut the roll into pieces of 1/2 inch and keep them on a plate.press lightly for flatten.Prepare the other rolls in the same manner and cut them into pieces.PicsArt_08-26-08.12.15
  3. Heat oil in a pan and put the mathris into it. Put as many as you can in one go. Fry the Mathris on the medium or low flame until they turn brown. Now take them out on a plate and fry rest of the pieces in the same manner.
  4. Cool and store in an airtight container, they will last for 20 to 25 days.PicsArt_08-24-02.17.21

 

NOTES:

You can use half maida, half atta for the mathris.

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PAAN KALAKAND

This kalakand is a jhatpat (quick) recipe. only two ingredients are required sweetened condensed milk and paneer or chenna.The traditional method to make Kalakand is quite a long process, but this a quick and shortcut method with condensed milk.

I tweaked it a bit with adding paan and gulkand .
It’s my homegrown paan leaves.DSC_4865

from the taste and texture, you won’t come to know that the kalakand is made from condensed milk. the recipe gives a moist and granular textured kalakand.PicsArt_08-01-10.48.14

Recipe adapted..nestle channel

[Preparation Time-5 mins: Cooking Time- 15 mins]

INGREDIENTS :

Condensed Milk – 1 tin (400 gms)
Paneer – 1 & 1/2 cups
Cardamom powder – 1/2 Tsp
Crushed pista & almonds – handful
Paan leaves Crushed 5to7
Gulkand 2tbsp, green food color 2,3 drops

PicsArt_08-01-04.52.53

INSTRUCTIONS:

  1. Take condensed milk and paneer in a pan and mix well. Cook it over medium flame. Keep stirring. It will get watery first.PicsArt_08-01-04.55.14
  2. After some time it will start getting thicker. It will start leaving the sides of the pan. Add cardamom powder, paan leaves, and gulkand and mix well.Add 2,3 drops of green food color.PicsArt_08-01-04.57.21
  3. Switch off the flame.
  4. Transfer the Kalakand mixture to a lined or greased tray. Level it with a spatula. Top it with coarsely crushed pista & almonds. Press it gently so that the nuts stick to the mixture. Let it come to room temperature and refrigerate it for 2 hours. Slice it and enjoy!!PicsArt_08-01-04.59.26

That’s it! Quick Kalakand sweet is ready!!PicsArt_08-01-05.00.46

Enjoy!!

NOTES:

  • I have used homemade paneer. U can use store bought too. If using store bought, grate or crumble it and use.
  • Do the entire process in low-medium flame. Keep stirring.
  • Once the whole mixture starts leaving the sides of the pan, transfer it to a tray. Do not overcook as the sweet is meant to be moist.
  • If u are unable to slice it, just feel free to enjoy it in the form of a halwa. It tastes the same
  • Stays good up to 3-4 days in the refrigerator.
  • In the kalakand, you can add dry fruits as well flavorings of your choice.
  • I highly suggest using a heavy bottom pan.

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Caramelized Fox Nuts ( Meethe Makhane)

Fox nuts or Gorgon nut also known popularly as lotus seeds, makhane, phool patasha, phool, makhane, are a great way to snack guilt free.These nuts can be enjoyed in both savory and sweet form.

Today I am going to share a really quick recipe “Caramelized Fox Nuts”.I tried this time sweet makhane. Fox Nuts are anti-aging food as they are rich source of antioxidants and fiber.The nut is pretty versatile and often used in curries, added to veggies and pilaf, and it is even used to thicken soup.

For the presentation purpose, I tried making sugar-hearts using caramelized sugar.

INGREDIENTS:

Fox-nuts (or Makhane)- 2 cups
Ghee-2 tsp
Sugar- 3 tbsp

INSTRUCTIONS:

  1. Heat ghee in a non-stick pan.picsart_1480304449350
  2. Add fox-nuts to it and stir fry on medium flame for at least 2-3 minutes.picsart_1480304492950
  3. Gradually start adding sugar to it. Sugar will start melting and coating the fox-nuts.picsart_1480304604482
  4. Keep adding the sugar till all fox-nuts are coated. Transfer it to a serving plate and let them cool down for 5 minutes.picsart_1480304640657
  5. Caramelized Fox Nuts are ready to be served!!picsart_1477668481702

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MANGO SANDESH HEARTS

I have lot of frozen mango pulp in my refrigerator. I decided to make some dessert out of it which would be different and also an easy one because Diwali time is a busy time and sometimes it seems like there should be 48 hrs in a day.

I read this recipe from Tarla Dalal ji. I made a cooked version of Sandesh. I present my Sandesh in my favorite shape ❤. My family and friends loved my recipe. I am happy to make these cute Mango Sandesh hearts.

Traditionally Sandesh is made with fresh homemade chenna and sugar. I add some mango pulp in this recipe to give a twist. Mango Sandesh recipe, a tasty, easy Indian sweet made with chenna, mango puree & sugar.picsart_1476887832242

Prep time: 20 min Cook time: 25 min

INGREDIENTS:

To make chenna or slightly moist paneer:
Milk – 1 1/2 liters
Curd – 3/4 cup, beaten till smooth

For mango Sandesh:
Powdered sugar – 1/3 cup
Cardamom powder – 1/2 tsp
Mango puree – 1 1/3 cups, freshly squeezed mango pulp blended till smooth (I used my frozen pulp for this recipe)
Pistachios or almonds – finely chopped for garnish
Melted dark chocolate for decoration.

INSTRUCTIONS:

  1. Heat 1 1/2 litres milk in a heavy bottomed vessel and bring to a boil.20161019_102405
  2. Reduce heat to low and very slowly add whisked curd and keep stirring continuously.
  3. The milk will begin to curdle and milk solids start forming along with a thin liquid called whey. If the milk is not curdling after adding the entire curd, add 1-2 tbsps of curd to curdle it. Turn off heat.20161019_102812
  4. Immediately add 10 ice cubes to the vessel to stop further cooking of milk solids. Allow to rest for 5 mins.20161019_102855
  5. Take an empty vessel and place a sieve over it. Cover the sieve with a wet muslin or cheese cloth and pour the curdled milk into it. The whey will collect the bottom of the vessel and the curdled milk solids (called chenna) will remain on the top. Set aside the collected whey that can be used to knead chapati dough.
  6. Pour 2 to 3 cups of water over the chenna to wash off any sourness that it might have.
  7. Bring the edges of the cloth on all four corners and gently squeeze the milk solids (chenna) once or twice so that excess liquid is removed.
  8. Tie a knot so that you can hang it at a height for the excess liquid to drain. Set it aside for at least 45 mins. You will have moist paneer or chenna ready to make Sandesh.
  9. Place the chenna on a wide plate and knead it gently for at least 8-10 mins till it forms a smooth mixture. Add powdered sugar and cardamom powder and mix well to combine.picsart_1477325963066
  10. Heat a non-stick pan, add chenna-powdered sugar mixture and cook on very low flame stirring constantly. Since we have added sugar, it will become a soft gooey mixture.
  11. Add mango puree and Continue to cook on low heat till the mixture leaves the sides of the pan. It will become a soft lumpy, dough like mixture.picsart_1477326106238
  12. Turn off heat and place the mixture on a greased plate. Allow cooling slightly so that you can handle the mixture with your hand.picsart_1477326195316
  13. Knead the mango mixture lightly for a minute and make a small heart shape with cookie cutter.picsart_1477326233781
  14. Decorate with melted chocolate or nuts.picsart_1477326269616
  15. You can refrigerate for a few mins and serve chilled or at room temperature.picsart_1477326307130

NOTES:

  • Once the mixture leaves the sides of the pan and becomes a lumpy turn off the heat. If you allow the mixture to continue to cook at this stage, it will become hard and rubbery.
  • You can store the mango Sandesh in an air tight container and place at room temperature for two days and in the fridge for 4 to 5 days.
  • You can use ready made chenna too.
  • There are a variety of molds with which one can shape the Sandesh and decorate it with nuts like pistachios, almonds and cashew nuts.
  • You can make a number of variations on the basic Sandesh recipe by flavoring it with rose, strawberry, pineapple, saffron, cocoa powder (chocolate Sandesh).

     

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Chakli (Murukku)

Chakli a popular snack all throughout India. Chakli is a crispy and delicious snack.

Chakli is prepared in many different ways using different pulses with rice. I plan on making Chakli with rice flour and urad  dal. I always like making chakli but i could not make it because of the difficult and long method. So I found its easy recipe and the out come is superb…I tried it many times with different recipes but this recipes tastes good.

My husband couldn’t believe that it  was homemade..full family liked it ..Give it a try for sure…

Recipe adapted…passionated. blog

INGREDIENTS:

2 cups rice flour
1/2 cup Urad dal (dry roasted and powdered)
Cumin 2 tbsp
Asafotedia (hing )1/2 tsp
Butter 2 tbsp
Salt to taste
chilli flakes 1 tbsp
black seasme seeds 1 tbsp
Oil for deep frying

INSTRUCTIONS:

  1. Dry roast the urad dal and powder it in a blender.Mix all the ingredients except the oil and make a smooth dough.
  2. Heat the oil for deep frying.
  3. Stuff the dough into the chakli  maker and start piping the chakli  on a plastic sheet or on a flat laddle.144
  4. Make 4 – 5 at a time and add them to the hot oil slowly without breaking the shape.145
  5. Deep fry till they turn golden brown and crispy and no more bubbles seen.

Drain them and keep on a plate. Cool completely before storing in an airtight container. Stays crunchy for a long time… Tastes great at anytime…

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