Sunday, 25 September 2016

HEALTHY RECIPE : DELICIOUS MATHARI ( sugar coated Indian cookie )


HEALTHY RECIPE : DELICIOUS MATHARI ( sugar coated Indian cookie )  




















1 CUP WHEAT FLOUR -SOME COARSELY GRIND

1/2 CUP WHEAT FLOUR - FINE ATTA

3 TBSP. HOT GHEE

1 CUP SUGAR

1/2 TSP. WHITE ROSE ESSENCE 

1 1/2 TBSP. PISTACHIO - CHOPPED OR SLIVERS

WATER AS NECESSARY FOR SUGAR SYRUP AND KNEAD TO DOUGH

GHEE OR OIL FOR FRYING MATHARI


IN A MIXING BOWL TAKE A SOME HOW COARSELY GRINDED WHEAT FLOUR AND FINE GRINDED WHEAT FLOUR.
























MIX WELL.
























ADD HOT GHEE INTO THE MIX WHEAT FLOUR.
























MIX WELL TILL NOT APPEAR LUMPS.
























NOW ADD NECESSARY HOT WATER TO KNEAD TIGHT DOUGH FOR MATHARI.
GIVE THE REST FOR 15 MINUTES.
MAKE THREE PORTIONS FROM DOUGH.
ROLL OUT BIG AND THICK CIRCLE.


















OR 
MAKE SMALL BALL AND CUT OUT IT IN SMALL CIRCLE WITH ROUND SHAPE CUTTER.

















PRICK THE  MATHARI WITH FROCK OR POINT OF THE KNIFE. 























NOW FRY THE MATHARI INTO THE SMELL LESS OIL OR GHEE.























FRY OVER LOW FLAME,TILL MATHARI ARE GOLDEN BROWN AND CRISPY.
KEEP ASIDE.
























NOW MAKE SUGAR SYRUP:


















TAKE A PAN AND ADD SUGAR AND WATER TO MAKE THICK SUGAR SYRUP OVER MEDIUM FLAME - TO OVERLAP THE MATHARI.


















WHEN SUGAR SYRUP THICKEN, OFF THE FLAME. NOT REMOVE THE SUGAR SYRUP PAN FROM THE FLAME, SO THAT SUGAR SYRUP STAY HOT TILL END.
ADD WHITE ROSE ESSENCE AND MIX WELL.
NOW DEEP ONE BY ONE MATHARI INTO THE SUGAR SYRUP AND SPRINKLE THE PISTACHIOS OVER MATHARI FOR STICK WELL.  
*
PUT IT ONE BY ONE IN A TRAY TO SET.
NOW YOU CAN SEE CHANGE THE COLOUR - WHITE COLOUR OF SUGAR SYRUP, OVER MATHARI, ITS DONE.























SERVE AS PRASAD OR AS SWEET.  
YOU CAN STORE IT IN A AIR TIGHT CONTAINER FOR ABOUT MONTH OR MORE.














Tuesday, 20 September 2016

HEALTHY RECIPE : SALTY BITES


HEALTHY RECIPE : SALTY BITES




















1 CUP MAIDA

1 CUP WHEAT FLOUR

1 TSP. BLACK PEPPER POWDER

1 TSP. SUGAR POWDER

1 TSP. CUMIN SEEDS

1 TSP. CAROM SEEDS

2 TBSP. HOT OIL - TO MIX WITH FLOUR

SALT AS PER TEST

1/2 CUP MILK

OIL FOR FRY SALTY BITES


TAKE A MIXING BOWL.
PUT A 1 CUP MAIDA AND 1 CUP WHEAT FLOUR.
MIX WELL





























ADD SUGAR POWDER, BLACK PEPPER, CUMIN SEEDS AND CAROM SEEDS.
MIX WELL TOGATHER WITH BEATER.























ADD HOT OIL IN TO THE SPICY FLOUR. 
MIX WELL.
























NOW ADD SOME WATER AND MILK IN FLOUR TO KNEAD A TIGHT DOUGH.
GIVE REST FOR 10 MINUTES.
DIVIDE THE DOUGH INTO TWO PORTIONS.

















THINLY ROLL OUT EACH PORTION.























PRICK WITH SPOON ALL OVER THE ROLLED CIRCLE.
























CUT INTO ABOUT 1 1/2 TO 2 CM. IN SMALL PIECES WITH WHEELER SPOON ( SEE  
IN PIC.) OR SIMPLE KNIFE.
REPEAT WITH SECOND PORTION.
HEAT A OIL IN A PAN. 
























FRY THE HALF CIRCLE'S OF PIECES AT A TIME OVER MEDIUM  SLOW FLAME TILL LIGHT BROWN BOTH OF SIDES OF SALTY BITES.
REPEAT WITH REST OF SALTY BITES.
SERVE HOT OR ROOM TEMPERATURE SALTY BITE WITH COFFEE, TEA OR COLD DRINKS.
* STORE IN AIRTIGHT CONTAINER ABOUT 1 MONTH ON ROOM TEMPERATURE.