Baked Chakli is a crunchy and tasty tea time snack. This is a baked version of the original deep fried chakli. It has very little oil that makes it healthier dish.
Rice flour (1/2 cup)
All purpose flour(1/2 cup)
Sesame seeds (1 tbsp)
Carom seeds (1/2 tsp)
Turmeric powder( 1/2 tsp)
Chilly powder(1/2 tsp)
Salt (1 tsp) or as per your taste.
Asafoetida powder(1/2 tsp)
Cooking oil(1 tsp)
Yoghurt (1/3 cup)
Pre heat the oven at 200 degree celicius for 10 minutes. Grease a baking tray. If you are using a non stick tray, no need for greasing it.
In a mixing bowl, add rice flour, all purpose flour, sesame seeds, carom seeds, turmeric powder, chilli powder, salt, asafoetida, oil and mix well.
Add little by little youghurt till it becomes a soft dough. The dough consistency should be as that of a chapati dough.
Give the dough a cylindrical shape and place it into the chakli maker and press it gently.
On the baking tray, start turing the handle of the lid till the douch starts to come out from the other end. Swirl them to get nice chakli shape.
While reaching the end, break the chain with a finger and attach the chain to the swirl.
There we have our chakli ready to go into the oven for baking.
Bake it in a pre heated oven of 200 degree celicius for 16 minutes.
Allow the chakli to cool before serving.
Delicious and cruncy baked chakli is now ready to be served as a tea time snack.
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.
Nariyal ka ladoo or Coconut ladoo is very simple and popular dish that you can make quickly for the upcoming Diwali festival.
Ghee (2 tsp)
Coconut(freshly grated of half coconut)
Green cardamom(a pinch)
Condensed milk(3 tbsp)
Sugar(1 tsp or more for additional sweetness)
Heat a pan, add ghee and cashew nuts. Roast the cashew nut till light golden brown in color.
Once light golden brown in color, switch off the flame and take out the cashew nut in a separate bowl and keep it aside.
Now, into the same pan, add the freshly grated coconut of half coconut and roast in slow flame.
Saute in slow flame till the aroma of the coconut spreads and will start to turn light golden brown in color.
Once it turns light golden brown in color, add a pinch of cardamom powder and mix well.
Pour in the condensed milk and mix well.
Add sugar as per your taste. I have added 1 tsp of sugar and not more as the condensed milk has sweetness in it.
Add the sugar whil the mixture is still warm so that the sugar can easily melt. Once it cools down, the mixture will solidify by itself.
When the mixture is still warm, give it the shape of ladoo.
Take a small portion of the mixture and give it a nice ladoo shape of lemon size.
Now take the roasted cashewnuts and top it on the ladoo. Take one cashewnut and gently press it on the top of the ladoo.
Do the same with rest of the ladoos.
Once the ladoo cools, the sugar in it will crystallize and become solid.
You can make upto 5 ladoos if you follow the measurement accurately.
There you go, Nariyal ka ladoo or coconut is now ready to be served.
Heat a heavy bottom pan, add wheat flour and dry roast it.
Roast it for about 10 minutes in a slow flame or till the aroma of the whole wheat spreads.
Once the aroma spreads and the color changes to light brown, add ghee and saute for 1 minutes.
Add green cardamom, rasins, ginger powder and mix well.
Switch off the flame and add powdered sugar and mix well.
Shape the mixture into ladoos while it is still warm.
Make small lemon shape balls for ladoos.
Gehu ke ladoo or whole wheat flour ladoo is now ready to be served.
Serve it at room temperature.
Wash the rice and soak it in water for 1/2 an hour. Take almonds and soak it in water for 1/2 an hour. Take a pinch of saffron, pour 1 tsp of water and soak it for 1/2 an hour. Take 10 to 12 raisins and soak in water for 1/2 an hour. The raisins, saffron and almonds are for the garnishing.
Heat a pan, add milk and bring it to a boil.
Drain away the water from the soaked rice and add it to the milk.
Once the milk comes to a boil, slow the flame and simmer it till the rice is cooked in the milk for 15 minutes. Keep on stirring the milk gently.
For the almonds, peal off the skin and chop them into thick slices.
Once the rice is cooked, simmer the milk for 25 minutes and continue stirring till the rice and milk forms a creamy texture.
Once the creamy consistency is reached, add the chopped almonds and saffron along with the water.
For the raisins, drain away the water and add it to the kheer and mix them all gently. Switch off the flame.
Pour the kheer in another dish and refrigerate it for 1 hour.
Chawal ka Kheer is now ready to be served chilled. Enjoy!
Unniappam is a dessert recipe made in Kerala during the Onam festival. It is a popular offering to gods and is very easy to make.
Rice (1 cup)
Yellow Banana ripe (2, skin pealed)
Jaggery (1 cup)
Oil to deep fry
Wash and soak it in water for 2 hours.
Drain away the water and add the rice in a mixer grinder. Add water (1/2 cup) and grind the rice to make very fine batter.
Once the rice becomes a smooth batter, add jaggetry, yello bananas & Continue to grind the batter till jaggery and banana blends into the batter.
The batter is now ready to make unniappam. To make unniappam, a special pan is used. This pan has many small holes in it. It is avaible in speciality indian stores or in Amazon. It is called kulipaniyaram pan.
Fill the pan with oil 1 inch below the top.
Be careful not the pour till the top as it will overflow when you pour the batter.
Once the oil is hot add a teaspoon of batter in each of the hole. Allow to cook in a medium flame. Once the sides start to turn golden brown,turn the side so that the top starts to cook.
Once the unniappam cooks on both sides, remove it from the oil onto a tissue paper.
Tasty snacks Unniappam is ready to be served. Enjoy!