HOMEMADE TUTTI FRUTTI / SWEET COLOURFUL CANDY WITH WATERMELON RIND

Tutti Fruity is used in making cakes, bread, sweets, desserts. Today we are making colourful Tutti Fruity with leftover Watermelon Rind. This is a very simple and useful recipe.
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INGREDIENTS:

Watermelon rind finely chopped 2 cup
1/2 cup sugar
Food colours Red, yellow, blue

INSTRUCTIONS :

  1. Remove the green and red part of the watermelon rind. Cut in small pieces the watermelon rind with a knife.
  2. Boil water and add watermelon rind pieces in boiling water and boil for 5 minutes on high flame.wp-15886921175964088813415063860207.jpg
  3. Sieve the boiled rind pieces.
  4. Add 1/2 cup of water and 1/2 cup of sugar in a saucepan. Melt sugar and add boiled watermelon rind pieces. Boil for 4,5 minutes on high flame. Switch of the flame.wp-15886921174043821883874553782503.jpg
  5. Divide the sugar boiled watermelon among three bowls with sugar syrup. Mix red, blue, yellow food colour respectively.
  6. Keep aside for 2,3 hours. After 3 hours, sieve and spread on a sieve or a cotton cloth. Sundry for a day.wp-15886921171882174085822178986715.jpg
  7. Wow! Colourful homemade Tutti Frutti is ready now. Store in a box and keep in the fridge .

    NOTES :

  • Do not throw this leftover sugar syrup, use in making summer drinks or desserts.
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BEST DAHI VADA RECIPE | DAHI BHALLA

This is a very popular Indian appetizer/snack – a chaat item which is extremely easy to make and very popular across all regions of the country.

Dahi vada are a craze at home and I do make them at times as they require some prep work to be done beforehand. Like making both the spicy green coriander chutney and sweet tamarind chutney, preparing the vada etc.

The North Indian dahi vada is made slightly differently than the South Indian version. In the North Indian version of dahi vada, we just add the green chutney, saunth chutney (tamarind chutney) sprinkled with some spice mixes. And the magic of its taste makes everyone’s mouth water.

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INGREDIENTS:

1 cup Urad daal (skinned and split black lentils)
1 cup Moong daal (skinned and split moong beans)
1/4 cup Water for grinding the lentils
Salt to taste
1/4 teaspoon Asafoetida
1/4 teaspoon Ginger paste optional
1/4 teaspoon Green chili paste optional
Oil for frying Vada
10-12 oz. Yogurt (use vegan yogurt for vegan version)
1 teaspoon Powdered black salt
1 tablespoon Cumin, roasted & ground
1/4 teaspoon Red chili powder
1/2 teaspoon Chaat Masala optional
2 tablespoons Cilantro, finely chopped
1/4 cup Date-Tamarind chutney (optional)

INSTRUCTIONS:

  1. Soak both the lentils overnight. If you don’t have a lot of time, do so at least for 4 hours.
  2. Coarsely grind the soaked lentils,  along with green chilies, ginger, asafoetida, and salt.
  3. Add little water if needed.
    For the above quantity, about 1/4 to 1/2 cup water should be enough. The batter should not be runny.
  4. *Key Step👇
    Beat the batter(preferably with hand) to make the batter fluffy and airy. This makes the vada quite spongy.
    The key to making soft wadas is to whisk the batter in one direction for at least 5-10 minutes.
  5. In a pan, take some oil and heat it.
    When the oil is hot, drop tablespoonfuls of batter in oil.
  6. Fry on medium heat until golden brown.  Given that the mixture is made of lentils, it’s important for it to fry enough so that the lentils are cooked.
  7. Vada when fried are crispy so, Keep a container filled with water ready.wp-1588088744160884939381668306484.jpg
  8. As soon as you take out the vada from oil after frying, dunk these in a container filled with water.
  9. Keep it in water for about 15-20 minutes, and then gently squeeze out the water by pressing the vada between your palms, making sure not to break these.
  10. Add black salt (Sanchar) to the yogurt.  Whisk it until the consistency is very smooth.  Add a little bit of water if needed to make it slightly thinner.
  11. When serving,  put Vadas on a plate, add the whisked, chilled yogurt.
  12. Add a teaspoonful of tamarind chutney (optional) and garnish with the roasted cumin powder, chili powder, chaat masala, and finely chopped cilantro. Enjoy!
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HOMEMADE WHOLE WHEAT BREAD LOAF

Whole Wheat Bread Loaf Using Instant Dry Yeast

I always wanted to try bread at home with whole wheat flour. I searched many recipes on the internet and finally, I tried Tarla Dalal ji recipe and successfully nailed it.
I was on Cloud nine because, after so many tries, I finally got the bread right. My family loved it, they literally had it in every meal.

Whole wheat bread made from whole wheat flour is healthier than its refined flour counterpart, also has a rustic aroma and flavour, which are thoroughly enjoyable
Hence it’s always better to make your whole wheat bread at home. Nothing beats the joy of baking your own 100% whole wheat bread.
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INGREDIENTS:

For Whole Wheat Bread
2 1/2 cups whole wheat flour (gehun ka atta)
1 tbsp instant dry yeast
2 tbsp sugar
3/4 tsp salt
2 tbsp olive oil or
whole wheat flour (gehun ka atta) for sprinkling
butter for brushing

INSTRUCTIONS:

  1. For whole wheat bread To make whole wheat bread, combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep aside for 10 minutes.
  2. Combine the whole wheat flour, salt and yeast-sugar mixture in a deep bowl, mix well and knead into a soft dough using enough warm water.
  3. Add the olive oil and knead very well till the dough is smooth.
  4. Shape the dough into a proper round using both your hands while tucking the edges at the bottom.
  5. Cover it with a dry muslin cloth and keep aside in a warm place for 45 minutes or till the dough is double in size.wp-1586763248040167186517924970422.jpg
  6. Sprinkle the whole wheat flour over a smooth, flat surface, place the dough over it and knead it very well using both your hands. If the dough is getting sticky while kneading, then sprinkle little whole wheat flour as required.
  7. Tap the dough with your fingers and spread it to make a 250mm. X 200 mm. (10” x 8”) diameter oval shape.
  8. Roll the dough to make a 200 mm. (8”) long cylindrical roll and place it in a greased bread loaf tin.wp-15867524290285128790064735771442.jpg
  9. Cover it with a dry muslin cloth and again keep aside in a warm place for 30 minutes.
  10. Bake it in a pre-heated oven at 200°c (400°f) for 10 minutes.
  11. Lower the temperature to 180°c (360°f) and bake it for 30 minutes.
  12. Brush the whole wheat bread loaf with butter and keep aside to cool slightly.
  13. Once the whole wheat bread loaf is slightly cooled, de-mould it and keep aside to cool completely.
  14. Once the whole wheat bread loaf has cooled completely, cut it into 13 mm. ( ½“) bread slices.
  15. Serve or use the whole wheat bread as required.

NOTES:

  • You can use olive oil instead of butter to get a more authentic aroma , but if that is not available you can always bake atta bread with regular soft butter.
  • Ensure that the water to which you add the yeast is luke warm. If it is too hot or cold, the yeast will not get activated, and your whole wheat bread will not have the proper texture.
  • Sugar has multiple roles in bread making. One being it acts as a food for yeast and helps in creating carbon dioxide and alcohol. It also enhances the flavour of the bread, retains the moisture content and give a crumbly texture and golden crust to the whole wheat bread.
  • Pre heat your oven 10 minutes before you bake.

 

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INSTANT GRAPE PICKLE

Instant grape pickle recipe, sweet, sour, spicy. An easy pickle that can be prepared under 15 minutes, a perfect side dish for curd rice or parantha or puri or as such too.

This pickle is sweet and sour in taste with some hints of chilli-flakes, black pepper and lovely aroma of fennel or ‘saunf ‘. It goes really well with North Indian cuisines.

Do try. you will surely love it.

wp-15830020824106152654944542719094.jpgINGREDIENTS:
Green grapes – 1 cup
Red chilli powder- 1/2 tsp
fresh red chilli one finely chopped
Turmeric – 1/8 tsp
Asafoetida – 1/8 tsp
Fenugreek seeds, roasted, powdered – A pinch
Salt – as needed

TO TEMPER
oil – 2 tsp
Mustard – 1/2 tsp

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INSTRUCTIONS:
  1. Wash, pat dry grapes and slit into two, mix salt. Heat a Kadai with oil, temper with mustard.
  2. Once it splutters, switch off the flame. Add red chilli powder, chopped.red chilli turmeric, fenugreek seed and asafoetida powders and stir.
  3. Add grapes and switch on the flame. fry for a minute. Instant grape pickle ready!
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NOTES:
  • Adjust red chilli powder’s quantity according to its spice level.
  • Make sure before adding the powders, the oil is not too hot. Otherwise, the powders will get burnt and spoil the taste and flavour. Especially when it is iron Kadai or heavy-bottomed vessel.
  • Cook the pickle such that the grape does not change its shape.
  • You can do this even without slitting grape, by piercing the grape using a toothpick.
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HEART SHAPED SAFFRON NAN KHATAI

Heart-shaped saffron nan-khatai
Traditional Indian eggless cookies that are made with wheat flour, besan, sugar and ghee.
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INGREDIENTS :
1 cup wheat flour
1/2 cup besan
2 tbsp suji
1/2 cup ghee
3/4 cup sugar
salt a pinch
1tsp baking powder
1tbsp saffron milk
1/2 tsp elaychi powder

INSTRUCTIONS:

  1. In a large bowl sieve maida, besan, suji, baking powder and powder sugar.
    add salt and mix well.wp-15823020451218697025140119868916.jpg
  2. add ghee & saffron milk in the above dry ingredients and need for 3-4 minutes or till it forms a soft dough.
  3. Now add some elachai powder and mix well.
  4. Take a small portion of the dough & with the help of a cookie cutter make the desired shape.wp-15823020453776058495503379831505.jpg
  5. Garnish with chopped pista.
  6. Bake them in a preheated oven at 180 ℃ for 15- 20 minutes or until golden brown.
  7. Let them cool completely before storing.
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AMLA GATAGAT / GOOSEBERRY CANDY

Amla gatagat /Gooseberry candy
Amla, or Indian gooseberry, is a very popular fruit that is available only in the winter season. It is considered to be a superfood since it is extremely rich in antioxidants and vitamin C; in fact, it has 20 times more vitamin C than an equivalent amount of orange juice.
Amla can be eaten raw—or it can be prepared into chutneys, jams, candies, sharbat, murabba, etc.
In this recipe, I will show you how to make the popular Indian soft amla candy, called gatagat. The gatagat candy can also be prepared with imli or tamarind, by the way. It can be stored in the refrigerator and consumed all throughout the year.
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Ingredients:
250 grams amla (Indian gooseberry)
250 grams Gur (jaggery), broken into small pieces
1/2 lemon, juiced
1/2 tsp ajwain (carom seeds), ground
1 tsp jeera (cumin seeds), roasted and ground
1/4 tsp heeng (asafoetida powder)
1/2 tsp black peppercorns, ground
1/4 tsp saunth (ginger powder)
1/2 tsp Kala namak (black salt)
1/2 tsp sendha namak (rock salt), or table salt
1 1/2 tsp amchur (mango powder)
Boora chini (powdered sugar), as needed
INSTRUCTIONS:

  1. In a steamer, steam the amla for 15 minutes or until soft. Remove from steamer. When cool enough to handle, deseed and grind the segments to a fine paste.
  2. Do not add any water to grind them. Pulse and scrape the sides every few seconds while grinding. Set aside.
  3. While the amla is steaming, add all the spices and salt in a bowl (do not add the lemon juice yet). Stir until well combined. Set aside.picsart_12-16-08993719186766416956.jpg
  4. In a pan, add the amla paste and stir-roast for 2-3 minutes on medium heat. Add the jaggery pieces and keep stirring until it melts completely, keeping the heat around medium to low.
  5. Reduce heat to low and add in the spice/salt mixture. Mix well. Add lemon juice. Stir-cook the mixture until it thickens and comes together, leaving the sides of the pan (about 20 minutes).picsart_12-16-082501930787771041759.jpg
  6. Transfer the amla mixture to a plate and let it cool down completely.
  7. Make small round balls from the mixture and roll in the powdered sugar to coat well. Let cool for some more time to firm up a bit more.
  8. Store amla gatagat in an airtight container.
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