Saturday, December 31, 2011

Friday, December 30, 2011

Spinach cheese pin wheels with potato twist

Who will not drool on pinwheels!!!! especially spinach cheese pinwheels are every ones favorite. Imagine these pin wheels with a slight tangy and spicy potato twist, I know you will start drooling after reding this and start making them right away!! This recipe is very simple and tastes delicious. This is good if you have large number of guests arriving shortly at your home.

You can prepare these yummy puffs, the day before your guests arrive and refrigerate them. Next day you can bake them. This way you will find some time to chat with your buddies and mean while your snacks will be ready. When they start baking in a half way your home will be filled with the wonderful aroma and your guests will not wait to taste them. They look awesome and tastes wonderful!! your guests will not stop praising you!!


Ingredients (For making 8 pin wheels)
Serving size:2 or 3
Puff pastry Sheet-1
Tomato puree-1/2tbsp mixed with a pinch of Oregano(optional)
Boiled and mashed potato-1cup
Cheese(Cheddar 1/4cup & mozzarella 1/4cup)-1/2cup grated
Chat Masala/ Pudina Chutney Powder (available in Desi stores)-2ts
Pepper powder
Lemon juice
salt to taste
METHOD:
  • Take the puff pastry sheets (Available in Frozen Section in all Grocery stores) out of the box and let it come down to room temperature.

  • Add Pepper powder, very little salt and lemon juice to boiled potato and mash it. Keep it aside.
  • Now Unroll the Pastry sheet, and sprinkle Chat masala/ Pudina(mint) Chutney powder with little salt.
  •  smear tomato paste very lightly on the dough.
  • Sprinkle spinach all over, later sprinkle cheese on the top.

  • Add potato mixture and start rolling the dough from one end.
  • make equal space marks on the dough after rolling and cut accordingly.
  • Arrange in a tray as shown and at this point you can store this rolls in the refrigerator for 24hrs. by covering it with a plastic wrap.

  • When you are baking preheat the oven to 400F and bake them for 20-25min.

  • your yummy pinwheels are ready to serve.

Hope you like my recipe, please leave your valuable comments and keep visiting my site!!!
@your service always,
DD

Thursday, December 29, 2011

Pasta with corn in Indian style



Pasta is kids favorite food, the best thing about the pasta is it absorbs the flavor very well, when you cook in any kind of sauce and tastes different even with a slight variation in the recipe. Do you think pasta is good or bad? I did a little research on nutrient facts on pasta and found out that pasta is neither good nor bad. It depends on the way you cook, how often you eat and what kind of ingredients you use in cooking.

Now a days different kinds of pastas are available in the market  among them soy pasta is the best!!! The other grain pastas are also good, here you can see the information of nutrient facts in a dry pasta, the good thing about pastas is they give you minimum of 8% fiber. Athletes eat pasta when they are preparing for a marathon, this is because the starch in the pasta releases energy slowly and for a long time they do not feel hungry!!!


Nutrition Facts
Serving Size 4.5 oz (128 g)
Amount Per Serving
Calories370
Calories from Fat 25
% Daily Value*
Total Fat 5g
6%
Saturated Fat 0g
2%
Cholesterol 95mg
30%
Sodium 35mg
0%
Total Carbohydrates 70g
25%
Dietary Fiber 12g
50%
Protein 14g
30%
Vitamin A 0%Vitamin C 0%
Calcium 2%Iron 25%
Zinc 10%Thiamin 60%
Riboflavin 35%Niacin 20%
Vitamin B-6 6%Folate 60%
Vitamin B-12 8%Phosphorus 20%
Magnesium 15%
*
Percent Daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Coming to recipe!!
Ingredients
Pasta-100grms or 1 cup
onion-finely chopped-1/4cup
tomato finely chopped-1/2cup
red and yellow bell peppers(capsicum)-1/4 cup also you can use any bell pepper you wish
oil-2 tbsp
Yellow corn-1/4cup
jeera/cumin seeds-1/2tbsp
ginger garlic paste-1/4tbsp
salt to taste
green chili-2
Pepper powder-pinch

Method:

Cooking Pasta:  To cook pasta take a large bowl and add 3 times to the volume of pasta you have i.e 1 cup of pasta requires 3 cups of water. Add 1/2tbsp of salt and cook till pasta is well cooked. Drain pasta and pour some cold water and keep aside.

when the pasta is cooking, you can prepare the curry mean while. For this, take a skillet heat oil and add cumin seeds when they splatter add onion, green chili, corn, capsicum and cook till onion turn transparent. Add ginger garlic paste. Then add tomato and little salt. Cook under medium flame till tomato is completely done. Add pasta and cooked pasta and cook under low flame for 1min and turn off the stove.

Serving tips:
 You can serve hot by sprinkling some cheese on top or you can sqeeze some lemon drops, sprinkle some chopped cilantro on top and serve or you can even add pudina powder while cooking curry.

Tuesday, December 27, 2011

Calorie chart for Indian Food


.
Standard Measures
.
1 Cup200 ml
.
1 Bowl150 ml
.
1 Glass250 ml
.
1 Table Spoon15g
.
1 Tea spoon5g
.
.
MILK AND MILK PRODUCTS
.
Food StuffAmountCalories
.
Cow's Milk1 cup135
.
Soya Milk1 cup85
.
Toned Milk1 cup90
.
Double Toned Milk1 cup70
.
Skimmed Milk1 cup60
.
Cottage Cheese
.
Cow's Milk100g265
.
Buffalo Milk100g292
.
Yoghurt (Cow's Milk)1 Bowl100
.
Yoghurt (Toned Milk)1 Bowl70
.
Youghurt
.
(double toned Milk)1 Bowl50
.
Butter Milk1 cup30
.
Cream light1 1/2 tbsp45
.
Khoya100g421
.
Processed cheese1 Cube (25g)80
.
Condensed Milk1/2 Cup228
.
Powdered Milk1 tbsp70
.
Fruits
.
FruitsApple1 Medium (100g)60
.
FruitsBanana1 Medium (100g)139
.
FruitsCherries10 (70g)45
.
FruitsDates (fried)10 (100g)317
.
FruitsGrapes20 (100g)71
.
FruitsGuava1 Medium (150g)75
.
FruitsLouquat6 Large (150g)43
.
FruitsMango1 small (100g)74
.
FruitsMusk Mellon100g17
.
FruitsOrange1 Medium (100g)72
.
FruitsPeach1 Medium (100g)50
.
FruitsPear1 Medium (100g)75
.
FruitsPapaya100g32
.
FruitsPineapple (fresh)1 Splice (100g)46
.
FruitsPlum1 small (75g)39
.
FruitsPomegranate1 small (100g)65
.
Vegetables
.
VegetablesBathula100g30
.
VegetablesBeet root100g43
.
VegetablesBitter gaourd100g20
.
VegetablesCarrot1 Medium (60g)29
.
VegetablesCabbage1 Medium (300g)80
.
VegetablesCapsicum1 Medium (100g)24
.
VegetablesCauliflower1 Medium (500g)30
.
VegetablesCoriander Leaves100g20
.
VegetablesColocasia1 Medium (75g)72
.
VegetablesCucumber1 Medium (150g)20
.
VegetablesFenugreek leaves100g15
.
VegetablesFrench Beans100g26
.
VegetablesLady finger100g35
.
VegetablesLettuce100g20
.
VegetablesMint Leaves100g15
.
VegetablesMustard leaves100g34
.
VegetablesOnion1 Medium (50g)25
.
VegetablesPotato1 Medium (60g)26
.
VegetablesRadish1 Small (150g)120
.
VegetablesSpinach100g26
.
VegetablesSweet Potato100g120
.
VegetablesTinda1 Small (50g)10
.
VegetablesTomato1 Medium (60g)10
.
OilsButter 1 tsp36
.
OilsGhee1 tsp45
.
OilsMargarine1 tsp45
.
OilsOil1 tsp45
.
OilsOlive Oil1 tsp
.
SugarWhite Sugar1 tsp20
.
SugarHoney1 tsp15
.
SugarJaggery5g19
.
NutsAlmond10small (10g)65
.
NutsCoconut (fresh)10g45
.
NutsCoconut (dry)15g99
.
NutsCashew Nut6 Medium (20g)120
.
NutsPine nuts10g60
.
NutsGound Nut20 (10g)60
.
NutsPistachio10 (10g)65
.
NutsRaisins10g30
.
NutsWalnut4 Halves (10g)70
.
.
.
BEVERAGES
.
NAMERAW WEIGHTMEASURECALORIES
.
TeaLow fat milk-1tsp 1 Cup30
.
Sugar-1tsp
.
Instant coffeeLow fat milk-2tsp 1 Cup40
.
Sugar-1tsp
.
Espresso coffeeLow fat milk-1/2tsp1 Cup55
.
Sugar-1tsp
.
Cream-1/2tsp
.
Mango shakeMango-50g1 Glass249
.
Buffalo milk-150ml
.
sugar-2tsp
.
Fruit punchFresh juices1 Glass174
.
Lemonade/MintadeMint leaves1 Glass40
.
Lemon
.
sugar-2tsp
.
Jaljeera1 GlassNIL
.
Panna
.
(raw mango juice)Mango-50g1 Glass97
.
Sugar-3tsp
.
Carrot kanji1 Glass5
.
Pineapple juice1 Glass110
.
Rose water(Rooh Afza-3tsp)1 Glass150
.
Soft drink300ml125
.
Tender coconut water1 Glass24
.
.
ALCOHOLIC DRINKS
.
NAMEAMOUNTCALORIES
.
Beer240ml110
.
Wine(dry)100ml80
.
Wine(sweet)100ml142
.
Brandy30ml75
.
Champagne(dry)135ml105
.
Champagne(sweet)135ml160
.
Whisky30ml75
.
Gin30ml85
.
Rum30ml85
.
Sherry(dry)30ml45
.
.
(Note: It is healthy to avoid consuming alcohol as much as possible.)
.
.
CEREALS
.
PREPARATIONCOOKEDCOOKEDCALORIES
.
WT.(G)MEASURE/NO.
.
Burghol(cracked wheat)2001 Cup225
.
Rice2001 Cup222
.
Khichri12001 Cup430
.
Pulao3002 Bowls358
.
Parantha21002297
.
Chappati3702170
.
Puri4753240
.
Bhatura5361154
.
Potato parantha6901213
.
Khubus(Small)901240
.
Freikha2001 Cup225
.
Wheat, all bran281/2 Cup95
.
Doughnut321135
.
Burger, chicken1275
.
Burger, vegetable1125
.
.
DAL PREPARATION
.
PREPARATIONCOOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Bengal gram dal1251 Bowl124
.
Black gram dal1451 Bowl161
.
Green gram dal1551 Bowl316
.
Lentil dal1401 Bowl248
.
Red gram dal1351 Bowl104
.
Kadhi71401 Bowl118
.
Spinach with dal1401 Bowl113
.
Sambar81601 Bowl81
.
Chole91601 Bowl119
.
Green gram(whole)1451 Bowl113
.
Lentil (whole)1301 Bowl95
.
Rajmah101351 Bowl153
.
Chick peas(lobia)1401 Bowl141
.
Phool(fava beans)1001/2 Cup115
.
.
VEGETABLE PREPARATION
.
PREPARATIONCOOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Peas and paneer1301 Bowl191
.
Pea potato curry1351 Bowl132
.
potato curry1103/4 Bowl131
.
Fried vegetableballs curry1451 Bowl217
.
.
DRY PREPARATION COOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Capsicum potato1251 Bowl116
.
Cauliflower and carrot951 Bowl100
.
Ladies finger(okra)1401.5 Bowl226
.
Eggplant1003/4 Bowl115
.
Cabbage1001 Bowl131
.
Stuffed tomato851 Bowl84
.
.
SNACKS PREPARATIONCOOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Poha1501 1/2 Bowl298
.
Dahi vada1662343
.
Vada432138
.
Masala dosa1001192
.
Idli1703229
.
Sago vada602214
.
Samosa651207
.
Sandwich652194
.
Upma1601.25260
.
Spaghetti1401 Cup197
.
Waffles751 Large245
.
Cake,plain751 Piece153
.
Cake,sponge501 Piece153
.
Pie1601 Portion375
.
Ka'ak1004 Pieces300
.
Manakeesh1001 Piece277
.
Knafeh b'jibun1001 Small piece350
.
Knafeh b'kashta1001 Small piece345
.
Znood el sitt1001 Small piece375
.
Hareesah1001 Medium piece525
.
Baklawah1005 Pieces550
.
Borma1002 Pieces600
.
Ish el bulbul1008-10 Pieces550
.
Ghraybeh1004 Pieces550
.
.
NON-VEG PREPARATION
.
PREPARATIONCOOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Chicken with gravy1251 Bowl257
.
Fish cutlets802 Bowl190
.
Fish fillet1152 Bowl358
.
Fried Fish852 Bowl218
.
Liver tossed with spices1401 Bowl330
.
Mutton curry1451 Bowl237
.
Prawn tossed with spices1153/4 Bowl206
.
Prawn curry1451 Bowl219
.
.
CHUTNEYS(PASTES)
.
PREPARATIONCOOKED WT.(G)COOKED MEASURE/NO.CALORIES
.
Coconut chutney552 tbsp125
.
Coriander chutney201 tbsp47
.
Mint Chutney181 tbsp7
.
Tamarind Chutney201 tbsp65
.
Tomato Chutney501/2 Bowl32
.
Hummos302 tbsp120
.
Moutabbal302 tbsp75
.
.
RAITAS
.
Cucumber raita(low fat curd)Yoghurt-1001 Bowl52
.
Cucumber-50
.
Boondi raita fried bengal flour ballsYoghurt-1001 Bowl100
.
.
SALADS AND DRESSINGS
.
French 151 tbsp70
.
Mayonnaise151 tbsp150
.
Light mayonnaise151 tbsp110
.
Tossed green salad with dressing 1 Bowl1 tbsp95
.
Coleslaw veg with jellied fruit salad1 Bowl151
.
Tabouleh100g1 Bowl108
.
Fattoush100g1 Bowl125
.
Caesar151 tbsp70

Tomato Capsicum Bath with Chicken Broth in Rice cooker

I am really addicted to the Mexican recipes these days. Few days back I tried Mexican rice and they turned awesome, now I just tried the same recipe in Indian style. From past month I have been making one pot meals for my hubbys lunch box, which are very simple and delicious recipes. Similarly, I tried this today, and just now I got a phone call my hubby telling that the rice is fantastic!!! This is the best compliment that I have ever heard from my hubby, he is a bit inexpressive tells about the recipes unless you ask him!! But today to my surprise he called and told me about it!!!:) Now stories apart coming to the recipe..

Ingredients
Long Grain rice(Available in all most all grocery stores)- 3cups
Water-2cups
salt to taste
Chicken Broth-4 cups
Capsicum finely chopped-1/4cup
Onion-1/4cup
Cilantro/coriander-10 springs chopped
Green peas-1/8 cup
Tomato puree-1/2cup
Green chili-2
Cloves-2
elachi/Cardamom-2
cinnamon-1 inch stick
Bay leaf-1
Pudina powder-1/2tbsp(or fresh pudina leaves/Mint leaves)
Butter/ Olive oil-2tbsp

Method:
Wash rice and add chicken broth, water and salt (remember chicken broth already contains salt so better be careful). Now take a skillet and add butter/olive oil and heat it. Add cumin seeds, mustard seeds and allow them to splatter. Then add cardamom, cinnamon, cloves and bay leaf, saute under medium flame. Then add onion, green chili and cook till the onion turn tender. Then add capsicum and green peas, saute for 1min(Do not over cook capsicum as they will cook well along with rice). Finally add tomato puree, pudina powder, coriander and cook till the raw flavor of tomato goes away. Shift this mixture in to the rice bowl and cook like you cook normal rice.

Finally you can squeeze some lemon juice on the top, if you like tangy flavor. You can also add garlic in the seasoning if you wish.
Hope you will like this recipe too!!! please come back again and do not forget to leave your valuable comment below!!!

Thank you
DD @your service always

Sunday, December 25, 2011

NaaN- every ones favorite starter(Both egg based and Eggless)

Naan is a Flat bread, Originally, naan is a generic term for various flat breads from different parts of the world. In many of the restaurants in India it is served as a starter. Generally 1 or 2 naans will fill your stomach, the size of the naans are that big. Also these naans come in various flavors very famous naan variety is garlic naan. I remember ordering this every time when I have been to a restaurant in India. The best vegetarian combination is Panner butter masala and Garlic naan. And for the Non vegetarians Chicken tikka masala and onion naan is the best combo.  In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flat breads are known as nan. The name stems from (New) Persian, a generic word for bread. In Burmese, flat breads are known as nan bya(Source Wikipedia). Preparation of naan is not an easy task, it takes about 2-3hrs.

Fluffy naan- Indian Flat bread

Ingredients (Recipe for Eggless naan's)
All purpose flour(Maida)-2cups
Yogurt-1 cup
water-30ml
Dry active yeast-2tbsp
Salt to taste
Sugar 1tbsp
oil-3tbsp
Ingredients (Recipe for Egg based naan's)
All purpose flour(Maida)-2cups
Egg-1
water-30ml
Dry active yeast-2tbsp
Salt to taste
Sugar 1tbsp
oil-2tbsp

For making flavored naans, you will need grated garlic 2tbsp or chopped onion 2tbsp, chopped coriander-2tbsp.

Method:
Doughlets raised to double in size
Take warm water and add dry active yeast and sugar. Keep it aside for 10min until it starts foaming. Take a large mixing bowl and add all purpose flour, salt and mix well.  When the yeast moisture is ready, if you are using yogurt/Curd beat it well, if you are adding egg beat well. Add yeast mixture and yogurt/egg mixture to the flour along with oil and mix well. Cover the batter with wet cloth and keep it aside in the warm place for about 1 or 2 hrs until it rises double in volume. When the dough is ready, take the dry flour in your hands and sprinkle on the dough, separate the dough in to 8 equal parts and place them in a plate and allow it to raise for 15min again. Roll each doughlet in to oval shape, by sprinkling the dry flour if required.

Naan cooked in skillet
I just used the tava/Skillet for cooking them, when i made them in the conventional oven they turned crispy like biscuits, so I sincerely request you not to try in the oven if you follow the same steps as mentioned above. Heat the skillet and place naan on it and cook under medium flame for 1min and when it starts fluffing up turn it to the other side and cook on the other side too!!!, when you see brown color spots on the naan then your naan is ready to serve, you can serve it by just smearing the butter on top!!! If you follow the same steps, you will get the fluffy and soft naan's.
Garlic naan made in oven, turned crispy

If you want to make a garlic naan, just sprinkle some grated garlic on the top and press it while making the oval shape with dough let. If you are making onion naan, chop the onions into very fine pieces and sprinkle them on the top of the dough when you make into oval shape. Then fold the dough just as if you fold a hand kerchief and roll it again in to oval shape and cook it!!

Garlic naan Preparation
Hope you like my recipe!!! Please leave your valuable comments before leaving!!!
@your service always,
DD



Thursday, December 22, 2011

Naan Pizza easy instant snack

This is the first time I made this wonderful Pizza. It is very easy, and believe me no one is going to identify the difference between orginal Pizza crust and Naan. The preparation is very simple and you can prepare with in 15min. This is a easy instant snack and kids love it!!!

Ingredients
Naan 1
Enchilada sauce/any tomato sauce-3tbsp
Spring onions chopped 2 tbsp
Olive oil 1 tbsp
Cheddar and Mozzarella cheese shredded- 1/4cup
Capsicum(Red, orange, yellow)- chopped-1/4cup
Onion sliced-1/4cup
Pizza seasoning/oregano-1/4tbsp
salt to taste
pepper powder-1/4tbsp

Method:
Heat pan and add 1tbsp of olive oil or any oil. Toss in all the vegges and saute for 5min under medium flame. Add pepper, salt to taste. Pre heat the oven to 350F. Now take the naan and sprinkle very little water on top and Bake in the oven  for 5min, remove naan flip it(so that the uncooked side is at the bottom) and spread tomato sauce and cooked vegges and cheese. Bake in oven for 10min. Broil it for 30sec. Serve hot!!!

we liked it a lot and just enjoyed the every bite of it!!! wish you love it too!!!!

@your service always,
DD

Sunday, December 18, 2011

Salad seasoned bread- Healthy Breakfast

I always told you that bread is one of my favorite breakfast item. Till now I posted many wonderful recipes made out of it, today I am posting the healthy version of it. You can even make this healthy snack when you have surprise guests at home. This is easy instant and delicious snacks, looks good and tastes good!!! I just munched on them, and I think you will love it too!!!

Ingredients
Whole wheat/ any Bread of your choice-3
Tomato finely chopped(Remove the Juicy inner part and cut the thick rind)-1/4cup
Onion Finely chopped-1/4cup
Olive oil(Prefer Extra Virgin)-2tbsp
Salt to taste
Pepper powder to taste
Italian Seasoning(Oregano+Basil)-1/4tbsp
White vinegar(optional)-1/4tbsp

Method:
Remove the brown sides of the bread and toast it till it turns golden brown and crispy. Then prepare the salad by mixing all the above mentioned Ingredients. Cut the bread slice in to four equal parts or circles with the help of cookie cutter. Place 1tbsp of salad on top of each bread slice and enjoy. You will love and enjoy the crispy bite of bread with tasty tomato salad.

Bon Appetit!!!
Cheers,
DD

Friday, December 16, 2011

Microwave Cooking facts and health effects

 It's Christmas means holiday time, thought to practise some healthy food habits in these holidays. Since I was a bit busy with my college work, to finish my cooking quick  I made lot of microwave cooking these days. I was watching some of the YouTube cooking videos today, and observed that most of them involve microwaving. One comment under the more info section in the YouTube video made me to think about microwaving the food. It said that "R u teaching how to cook or how to suicide? your cooking involves lot of microwaving!!!"

I was really surprised to see that comment, because I use lot of microwave to defrost or boil my vegetables. I did some research on it and I found this wonderful site that may be useful for you too!!! Click here to go to that site. This site also shows the reference articles that have been published, i.e., it gives the scientifically proven evidence for what ever the content is mentioned on it!!!

Here are some of the key points that I learned from that site

1. Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;


2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way;

3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;

4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;

5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;

6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune systems capacity to protect itself against cancerous growth;

7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;

8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;

9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.

Enjoy reading!!! Eat healthy, stay fit!!!!

Cheers,
DD







Thursday, December 15, 2011

Easy Indian Snack- Maida and Besin Biscuits

This is the first time I made this yummy and crispy snacks. My mother used to make them and serve hot when we return from our school. We used to munch on them, I enjoy eating them with little fresh and finely chopped tomatoes and onion seasoned with salt and pepper. They are just like mexican Nachos with Indian flavor. This is a simple yet delicious recipe. If you are looking for an instant Indian spicy and crispy evening tea time snack this should be perfect for you! This can be made during festivals too!!! It is a long term storage snack, it will stay good for 15days or more if you store in air tight container.

Ingredients
Gram flour/Besin/Senaga Pindi-1 cup
Maida/All purpose flour-1 cup
Omah/Ajwain/ carum seeds-1/2tbsp
salt-1tbsp or to your taste
Red chili flakes-1tbsp
oil for deep fry

Method
Mix all the ingredients together with little water. The consistency of the dough should be like chapati/roti dough. Once the dough is ready take 2tbsp of oil and spread it on the surface of the dough. This way the dough remains moist. Keep it aside by covering with lid for about 10min. Now separate the dough in to 8 equal parts and roll like roti (Medium thin) cut it with a knife into diamond shaped pieces. Fry them in oil under medium flame. Flip them and cook on other side. Do not fry them under high flame, by which outer surface will be burned and inner remains raw. The biscuits will become tasteless and soft. Hope you like my recipe!!!! please like on facebook if you love this recipe!!!!

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