Baked sev is a crispy and tasty snack. This recipe is a healthier version of the original sev recipe. Enjoy this festival with this delicious and crispy sev.
Bengal gram flour (1 cup)
Asafoetida powder (a pinch)
Turmeric powder (a pinch)
Salt (1/2 tsp or as per taste)
Lime juice (2 tsp)
Oil (2 tsp)
Water (1/8 cup)
In a mixing bowl, add bengal gram flour, asafoetida powder, turmeric powder, salt and mix the dry ingredients together.
Add lime juice, oil and mix well.
Add little by little water to make a soft batter. The dough should be soft and have a chapati dough consistency.
Give the dough a cylindrical shape.
Pre-heat the oven at 180 degree celcisu for 10 minutes.
Grease a baking tray.
We will use a chakli maker or sev maker or chakli press to give the sev its shape. It is avaliable in all indian market.
It comes in many shapes. we will use smallest shape hole fo the sev maker to get thin sev.
Add the smallest shape in the chakli maker. Place the the dough into the cylindrical shape conatiner of the sev maker and press it.
Now close the chalkli maker and start to turn around in a cricular motion till the dough comes out from the other end.
Once it comes out , spread it on the tray without overlaping one another.
When it reaches the end, simply break the noodles chain and place it on the tray.
The sev is now ready to be baked.
Bake it at 180 degree celcius in a pre heated oven for 9 mintues.
Once the sev gets cooked and becomes crispy, allow it to come to a room temperature.
Break it into small pieces to give it a nice sev shape.
You will get a crispy and tasty sev with very little oil.
The baked sev is now ready to be served with a hot cup of tea.
Carrot is good for eyes, liver & teeth. Lentil has protein & also a good source of iron.
Carrot and Lentil soup is an easy way to add vegetables to your child’s diet. Beside being nutritious, it is simple to make as well. www.veenaskitchen.com brings to you a step by step recipe breakdown to make it easy for you to cook this at home.
Carrot (1, sliced)
Lentils/ Broken Green gram dal/broken moong daal(1/2 cup, Half cooked)
Clarified Butter/Ghee(1 tsp)
Garlic (3 cloves, chopped)
Vegetable stock/Lentil stock (3 cups)
Salt(1 tsp or as per taste)
In a pan add clarified butter. After it is hot add onion, garlic , carrot and saute it for a while.
Add the half cooked lentils to the carrot.
Add around 3 cups of stock. As I am making a broth, you can add a bit more of the stock if you want. Add seasoning as per your taste or if you want to skip adding salt for your kids meals, you may avoid salt completely.
Allow the lentils and carrot to cook and once it is cooked and tender to touch.
Switch off the flame. If you want you may add some herbs to enhance the flavour , but kids dont understand complex flavours and might stop eating the soup completely. So best is to keep it simple and slowly introduce various tastes to the meals.
Carrot & lentil soup is now ready. Serve it in a bowl and allow to cool a bit before serving.