#kadai serving bowl

[kitchenore8]

Premium Cook & Serve Pots: Serving Kadai, Kitchen Pot Set & Pan Collection at KitchenOre

Discover versatile cook & serve pots for your kitchen! Our pot and pan set includes a serving kadai, steel serving bowls, cooker dabba, and more. Perfect for every cooking need, from stovetop to table.

[foodifymeals]

Raj Kachori - How to make Raj Kachori (famous Indian street food) 😋😋

In the vibrant tapestry of Indian street food, Raj Kachori stands tall as a beloved delicacy that titillates taste buds and leaves a lasting impression. With its crunchy shell, generous toppings, and an explosion of flavors, Raj Kachori is a culinary masterpiece that captures the essence of India’s rich gastronomic heritage. Let’s embark on a delightful journey through the world of Raj Kachori, exploring its origins, ingredients, and the joy it brings to food lovers.

How to make Raj Kachori?

Ingredients

⦁ 1 cup all-purpose flour (maida)

⦁ 1 tablespoon semolina (sooji)

⦁ 1/4 teaspoon baking powder

⦁ 1/4 teaspoon salt

⦁ Water, as needed

⦁ Oil, for frying

For the stuffing:

⦁ 1/2 cup boiled and mashed potatoes

⦁ 1/4 cup boiled chickpeas (chana)

⦁ 2 tablespoons chopped onions

⦁ 2 tablespoons chopped tomatoes

⦁ 2 tablespoons chopped cucumber

⦁ 2 tablespoons sweet tamarind chutney

⦁ 2 tablespoons green chutney

⦁ 2 tablespoons whisked yogurt

⦁ 1 teaspoon chaat masala

⦁ 1/2 teaspoon roasted cumin powder

⦁ 1/4 teaspoon red chili powder

⦁ Salt, to taste

⦁ 1 cup all-purpose flour (maida)

⦁ 1 tablespoon semolina (sooji)

⦁ 1/4 teaspoon baking powder

⦁ 1/4 teaspoon salt

⦁ Water, as needed

⦁ Oil, for frying

For the stuffing:

⦁ 1/2 cup boiled and mashed potatoes

⦁ 1/4 cup boiled chickpeas (chana)

⦁ 2 tablespoons chopped onions

⦁ 2 tablespoons chopped tomatoes

⦁ 2 tablespoons chopped cucumber

⦁ 2 tablespoons sweet tamarind chutney

⦁ 2 tablespoons green chutney

⦁ 2 tablespoons whisked yogurt

⦁ 1 teaspoon chaat masala

⦁ 1/2 teaspoon roasted cumin powder

⦁ 1/4 teaspoon red chili powder

⦁ Salt, to taste

For garnishing:

⦁ Sev (crispy gram flour noodles)

⦁ Chopped coriander leaves

⦁ Pomegranate seeds

⦁ Sev (crispy gram flour noodles)

⦁ Chopped coriander leaves

⦁ Pomegranate seeds

instructions:

1. In a mixing bowl, combine all-purpose flour, semolina, baking powder, and salt. Mix well.

2. Gradually add water while kneading the dough until it comes together. The dough should be firm and not too soft. Cover the dough and let it rest for 15-20 minutes.

3. After the resting time, divide the dough into small lemon-sized balls. Take one dough ball and flatten it with your palm.

4. Heat oil in a deep pan or kadai over medium heat for frying.

5. Gently slide the flattened dough ball into the hot oil. Fry until it puffs up and turns golden brown on both sides. Remove from oil and place it on a paper towel to absorb excess oil. Repeat the process with the remaining dough balls.

6. Once the kachoris are cooled, make a small hole in the center of each kachori by gently pressing with your thumb.

7. For the stuffing, in a mixing bowl, combine boiled and mashed potatoes, boiled chickpeas, chopped onions, chopped tomatoes, chopped cucumber, sweet tamarind chutney, green chutney, whisked yogurt, chaat masala, roasted cumin powder, red chili powder, and salt. Mix well.

8. Fill each kachori with the prepared stuffing. You can be generous with the stuffing.

9. Garnish the stuffed kachoris with sev, chopped coriander leaves, and pomegranate seeds.

10. Serve the Raj Kachoris immediately and enjoy the delicious flavors!

With these things you can eat Raj kachori

1. Chutneys: Raj kachori pairs well with different chutneys, such as tamarind chutney and mint chutney. These tangy and flavorful sauces enhance the taste of the kachori.

2. Yogurt: Adding a dollop of yogurt on top of Raj kachori can provide a cooling effect and balance out the spiciness. It also adds a creamy texture to the dish.

3. Mint Chutney: A refreshing chutney made from fresh mint leaves, coriander, green chilies, and spices, providing a cooling contrast to the rich flavors of the kachori.

4. Sev: A crispy, fried noodle-like snack made from gram flour, sev is sprinkled generously on top of the kachori to provide an extra crunch.

5. Chopped Onions: Finely chopped onions add a sharp, pungent flavor and a crunchy texture to the Raj kachori.

Enjoy your Raj Kachori! 😋😀

If you want to make super delicious Raj Kachori ? Then definitely check out this recipe -

https://foodify.entertainico.com/raj-kachori-the-royal-snack-of-india/

[orangespectrum]

9 Hacks That Inspire The Best Kitchen Storage Ideas

Here are a few kitchen storage ideas that will turn organizing into your new favorite hobby

Whether you're moving into a new home, setting up a new one for the first time or simply making the most of your day off by reorganizing, kitchen storage ideas are always handy. Since your meals are prepared in the kitchen, it is doubly important to keep the kitchen tidy and organized at all times.

If that wasn’t enough pressure, the fact that so many different types of things - from food items in various forms to utensils and crockery in multiple shapes and sizes - need to be organized in the kitchen can leave us baffled even more. Here are some of the best kitchen storage ideas to make the task easier and more time-consuming for you.

This cool collection of kitchen storage & crockery storage solutions ideas will help you create a kitchen that Monica Geller would love. From small kitchen storage ideas to kitchen cabinet storage ideas, these cool kitchen storage ideas make it easy to stay organized. 

A Handy Tip When? You’re Looking For Modular Kitchen Storage Ideas

Especially if your modular kitchen has both upper and lower kitchen cabinets, it's a good idea to keep the upper cabinets for food items and the lower cabinets for utensils and crockery as a general rule of thumb when it comes to storage ideas for modular kitchens. You won't have to worry about pots falling over or on you with these kitchen cabinet storage ideas.

Make A Heat Map To Get The Best Out Of Kitchen Storage Organisation Ideas

The area where your cooktop is installed and the space immediately next to it will be the most important. Visualize your kitchen as a heat map and sort it by importance. Once you have heat mapped your kitchen in order of utility, it becomes easier to decide what goes where once you've worked your way outwards to determine the degree of functional importance for the rest of your kitchen. Make the most of your available space with this clever storage idea for small kitchens.

Frequency Of Use Is The Key To Effective Kitchen Storage Ideas

Next, consider how often you use the items in your kitchen. You should place all your kitchen tools near the stove and workstation, including cooking spoons, spatulas, ladles, turners, skimmers and whisks, which you use daily and in almost every cooking activity. As for oil, spices, salt, and sugar, this is the same rule. The cabinet below your work area should be filled with cooking utensils like pots, pans, and kadais that are used daily as kitchen cabinet storage ideas. Make sure that dry ingredients such as flour, rice, pasta, and produce that doesn't need refrigeration are nearby the cooking area based on your diet choices.

Kitchen Storage Ideas For Small Kitchens Means Occasional Items Are Out Of Sight

Keeping occasionally used items behind the daily-used and essential items will keep them out of the way, but not entirely out of reach. As a result, rarely used items can be kept the farthest. For small kitchen storage ideas, you can put rarely used utensils in the space between the upper cabinets and the ceiling. When you're looking for kitchen storage ideas for small kitchens, these storage ideas will help you keep essentials within reach, ensure an uninterrupted cooking experience, and keep your essentials within reach.

Cool Kitchen Storage Ideas Are All About Grouping

In our kitchen storage organization ideas, we recommend grouping similar items by size and type. All the cutlery will be in one drawer, with separate sections for teaspoons, tablespoons, forks, knives and butter knives within the drawer. If you use both steel and glass serving bowls, group them accordingly. The same applies to glasses. If you arrange items in groups, they can also be nestled together by size, which is very useful for small Indian kitchen storage spaces. For instance, mixing bowls, kadhais, pots, and pans can be stacked vertically to save space, as can storage containers with their lids stacked vertically. Kitchen cupboard storage ideas like these will certainly reduce chaos in the kitchen.

Build Yourself An Appliance Station For Some More Cool Kitchen Storage Ideas

As a kitchen appliance station, mark up the countertop area near the electrical outlets. Store appliances like kettles, toasters, mixers, and grinders that you're sure to use frequently. With these kitchen storage ideas, you won't have to move items around every time you need to use the sockets.

Hooks Are The Secret To Clever Storage Ideas For Small Kitchens

When you have limited space in the kitchen, hooks, magnetic strips, pegboards, and hanging organizers are your best friends. These make kitchen storage ideas for small kitchens a breeze, by using all free space, such as underneath the upper kitchen cabinet, the wall and the ceiling. Under kitchen cabinets, on the inner side of kitchen cabinet doors, and on the walls, hooks can be used to hang mugs and cups, making them easy to reach and return. Hang cooking tools or pots and pans with handles on pegboards on the side of a cabinet or on a wall. You can use a hanging organizer to store cutlery if you don't have a drawer to spare. These are some clever ways to store small kitchen items.

Rules For Open Shelving Kitchen Storage Ideas

In kitchen storage ideas, open shelving is one of the most popular trends. However, open shelving kitchen storage ideas are best suited to items that you are sure to use often, such as mugs, glasses, bowls, cutlery, and cooking tools. Considering that these items will be used daily, they will also be cleaned regularly, so there is no need to worry about dust gathering on them.

Separate The Stock From The Supply For Kitchen Pantry Storage Ideas

Kitchen pantry storage ideas that will help you organize your pantry include separating stock from daily supplies. Store bulk items like flour, oil, rice, pasta, pulses and lentils, salt, and sugar in a kitchen cabinet that is far from your work area. Place these in small amounts in storage containers in your kitchen cabinet closest to your work area. Make sure the containers are of the same size and style so they line up neatly in the kitchen cabinet without taking up too much space. You can store your portioned supplies in quirky canisters if you don't mind having things on your countertop, or you're looking for small Indian kitchen storage ideas. In addition to adding to the aesthetic of the kitchen, these cool accessories will function as kitchen decor.

There's bound to be a lot of shifting and shuffling happening in the kitchen, since you enter it multiple times a day and it's accessed by everyone in the house. If you spend hours on these cool kitchen storage ideas and they end up in a mess after a few months, don't give up. Instead, make it a habit to reorganize your kitchen every few months by using these kitchen storage ideas. You can then get rid of the items you don't use as often as you expected, making room for other things, and help keep things neat at all times.

[tnedibleoils]

Crispy Crunchy Fafda

October, the festive month of the season, is here! The preparation of delicious sweets and savoury treats is in full swing. In this blog, we'll show you how to make crispy, crunchy Fafda, a popular Gujarati snack, using oil from a trusted exporter of sunflower oil.

Ingredients

Ajwain - ¼ tsp

Semi-crushed black pepper - 12

Turmeric - ¼ tsp

Asafoetida - a pinch

Baking soda - ⅛ tsp

Gram flour- 1 cup

Water as required

Oil

Salt

Instructions

Put the gram flour in a bowl. Add the ajwain, black pepper, turmeric, asafoetida, and baking soda.

Mix these well, then add salt.

Gradually add a few teaspoons of water to the mixture and knead it into a dough.

Add 2 tablespoons of oil and continue kneading.

Add more water as needed to form a soft dough.

Cover the dough and let it rest for at least 30 minutes.

After 30 minutes, make small balls from the dough. Cover the balls with a lid to prevent drying.

Oil a spreader or surface and place a dough ball on it. Using the heels of your palm, press the dough forward gently to flatten it. Be careful not to apply too much pressure.

Once flattened, place it on a greased plate.

In a kadai, heat oil until it's medium-hot. To test the oil, drop a tiny piece of dough in it. The dough should gradually rise to the surface.

Reduce the flame to medium-low. Gently place 3 - 4 fafda pieces in the oil at a time.

Fry them on medium-low heat. Once one side is crispy and golden, flip the fafda and continue frying.

Fry until the fafdas turn crispy and golden brown on both sides.

Remove from the oil and place them on a paper towel to absorb excess oil.

Serve hot with papaya sambharo or fafda chutney.

About TNEO:

Tamil Nadu Edible Oils is one of the leading cooking oil manufacturers and manufacturer of lamp oil in Tamil Nadu. As one of the best exporter of lamp oil in Tamil Nadu, TNEO is committed to delivering quality, affordable, and light in texture. The refined oil from TNEO is fortified, making it an ideal choice. For a premium quality cooking oil or lamp oil choose TNEO.

[himalayanmonalagro]

The Nutritional Miracle of Black soyabean (Pahadi Bhatt Ki Dal)

Black Soyabean, also known as Pahadi Bhatt Ki Dal, comes from the Beautiful Uttarakhand Himalayan Region. Whether you are in need of a Protein-Rich Meal or just want to try the Traditional taste of Uttarakhand, Soyabean is This Modest one has many to choose from. Let's take a look at the Many Health Benefits of Black Soyabeans,

How to Make them, and Easy Recipes.

Health Benefits of Black Soybean (Pahadi Bhatt Ki Dal)

High in protein - Black Soyabeans are an Excellent Source of Plant-Based Protein and Suitable for Vegans and Vegetarians.

High in fiber - Improves Digestion and Promotes Gut Health.

Reduces Cholesterol - Fiber and Anti-Oxidants help Control Cholesterol Levels

Improves heart health - Promotes Heart Health Due to it’s High Content of Omega-3 Fatty Acids

Antioxidant power source - Black Soyabeans are Rich in Anthocyanins Prevents Oxidative Stress

Controls Blood Sugar - Great for people with Diabetes under Control as it has a Low Glycemic-Index.

Promotes weight loss - Rich in Fiber and Protein. Help Control Weight and Helps you Feel Fuller for Longer

Delicious Recipe For Eating Black Soyabean Dal

Classic Black Soybean Curry - A Hot Bowl of Slow-Cooked Soyabeans with Garlic and Cumin.

Pulses with red legumes - When Combined with other Legumes, Black Soyabeans make for a Delicious and Nutritious Dinner.

Tangy Tomato & Onion Dal - The Tangy Touch Comes From Fresh Tomatoes, Garlic and Spices.

Pulses with spinach - Add Some Leafy Greens to the Mix to Add Extra Nutrition.

Black Soy Bean Khichdi - Rice, Spices and Black Soyabeans Come Together in this Traditional One-Pot Dish.

Dal Tadka - Add Curry Leaves, Green Chillies and Spicy Mustard Seeds to your Black Soyabean Dal. Cold Pulse Salad- Mix after Pulses are Cooked

How to Cook Black Soybean Dal (Pahadi Bhatt Ki Dal)

Ingredients:

1 Cup Black Soyabean (Pahadi Bhatt)

1 Onion, Chopped

2 Tomatoes, Chopped

2 Garlic Cloves, Minced

1 Tbsp Cumin Seeds

1 Tbsp Turmeric Powder

1 Tbsp Red Chili Powder

Salt According to your Taste

2 Tbsp Oil or Ghee

Fresh Cilantro for Garnish

Instructions

1. Let the Black Soyabeans Soak For Eight Hours or Overnight.

2. After Draining and Rinsing, Pressure Boil the Soybeans For 15 to 20 Minutes in 3 Cups of Water with a dash of Salt.

3. Add the Cumin Seeds to a Pan of Heated Oil or Ghee. Add the Garlic and Onions and Sauté until Golden once they Begin to Splatter.

4. Include the Tomatoes, Red Chili Powder, Turmeric, and Salt. Simmer until the Oil Separates and the Tomatoes Become Tender.

5. After Adding the Cooked Black Soyabeans, thoroughly Stir, and Simmer for Ten Minutes

6. Add Some Fresh Cilantro as a Garnish and Serve with Roti or Rice.

Why Choose Himalayan Monal Agro?

Himalayan Monal Agro's Objective is to Deliver the Greatest and Most Genuine things Directly From the Uttrakhand Himalayan region.

Every bite of our Black Soyabean is pure and of the Greatest Quality because it is Farmed Organically, Free of Harmful Chemicals. We promote ethical and sustainable agriculture practices and work directly with local farmers to ensure that you receive a healthy and ethically sourced product. Choosing Himalayan Monal Agro means supporting a company that prioritizes the environment and your health.

You can purchase our Pahadi Bhatt Ki Dal on Amazon -https://tinyurl.com/djst9fa2

Or Straight from our Website -Black Soyabean Dal (500GM) / काली भट्ट की दालDescription How to Make Kumauni Bhat Ki Dal Soak the black soyabeans for 4-5 hours with water. Heat a kadai on medium heat, add a tablespoon of ghee and once it starts to melt, add in the wheat flour, keep roasting the flour until it changes the color to light brown. Once it is light brown, take it out and keep it aside. Into the pressure cooker heat oil over medium heat, add cumin seeds and allow it to crackle. Add chopped onion and garlic and sauté till onion turns translucent. Once the onion has turned light brown, add soaked black beans along with the water, the spice powder like turmeric, red chillis,  garam masala powder, coriander powder, salt to taste and mix well. Add little more water until the beans is immersed well in water at least 2 inches below. Pressure cook the Bhatt ki Dal for 5 to 8 whistles for about 30 minutes until it is completely done. Once done, turn off the heat and allow the pressure to release naturally. Once released, add in wheat flour and keep mixing until the Kumauni Bhatt ki Dal is well combined. Add a little water if required and keep stirring until the Kumauni Bhatt ki Dal thickens.  Once done, turn off the heat and transfer the Kumauni Bhatt ki Dal to a serving bowl. Note: As our products are grown or procured from marginal farmers associated with our Himalayan Monal Co-operative Society, these products are not eligible for returns. However, in the event of your receiving a damaged product, please Whatsapp or email a photograph of the said product to us on our Whatsapp No +91-9494971000 or at info@himalayanmonals.com within 48 hours of receiving your order. Our team will get back with a resolution at the earliest.https://himalayanmonals.com/index.php/product/black-soyabean-dal-500gm/

Make sure you Follow us on Instagram -Login • Instagramhttps://www.instagram.com/himalayanmonalagro/

Subscribe to Our YouTube Channel for more Amazing Recipes!Himalayan Monal Agro🌿 Welcome to the world of Himalayan Monal - where convenience meets premium quality! 🌿 Indulge in the exquisite flavors of nature with our meticulously crafted range of agro products. Our commitment to excellence starts with our ingredients. We handpick only the finest, ensuring that each product boasts unparalleled quality that you can taste with every bite. our products are packed with essential vitamins, minerals, and antioxidants, making them the perfect choice for those looking to maintain a balanced and healthy lifestyle. Whether you're fueling up for a busy day ahead or winding down after a long day, Himalayan Monal has something to offer for every occasion. Join us on a journey true essence of convenience without compromising on quality.https://www.youtube.com/@Himalayanmonalagro

[shwetanadda]

MOTICHUR LADDU RECIPE (MOTICHUR KE LADDU), HOW TO MAKE PERFECT AND INSTANT MOTICHUR LADDU

INTRODUCTION

Motichur laddu is a well-known sweet form and is substantially served in every carnival, festivity, and occasion. These are attractive round shaped, soft, and delicious melt-in-mouth substantially made with gram flour, sugar, and spices. In this post, you can learn how to make this motichur laddu with step-by-step detailed recipes.

MOTICHUR LADDU

Mootichur Laddu is one of the most popular types among varieties of laddus in Rajasthan and some parts of Uttar Pradesh. People love motichur laddu during carnivals like Diwali, Raksha Bandhan, Ganesh Chathurthi, marriages, etc.

The word motichur is made from two words, Moti means Pearls, and Chur means Curshed form of it. So motichur is made up of tiny fried crispy round shape balls of besan (chickpea batter) latterly dipped in sugar syrup to make it sticky and shaped into round balls.

INGREDIENTS FOR MOTICHUR LADDU RECIPE

TO MAKE BOONDI

1 mug Besan flour/chickpea flour

Few drops of Food color, Orange

2 tablespoon ghee

Melon seeds

1/2 tsp Cardamom powder

Oil for frying

Nuts & Seeds

2 tbsp Cashew nuts diced

2 Pistachios diced

To make sugar syrup:

3/4 mug sugar

1/2  mug water

2 drops of rose essence

1/4 tablespoon of lemon juice

SELECTING INGREDIENTS

BESAN FLOUR

Use good quality besan flour that has been fresh and packed lately. Taste the flour before use, avoid using old flour that is too old because it turns its taste too bitter.

SUGAR

There are many substitutes and backups available in the market for regular sugar like jaggery powder, and bura but this recipe goes well with regular fine sugar powder.

GHEE

using the best quality pure ghee helps to make these laddus more aromatic. If available use homemade ghee for preparation.

RECIPE STEPS

MAKING BOONDI

Take besan flour in a mixing bowl, it should be coarse. Now add ghee to it.

Add 2 drops of orange food color, and mix it well.

Add a little water and use a whisk to blend it well.

Add a little more water to batter to form it thick lump free. Make batter veritably smooth and thinner. It should be like free flowing in thickness.

Now heat oil for deep frying in a kadai or pan. The oil has to be moderately hot.

Take a perforated ladle/spoon. With your hands position the ladle above the oil. You will need one more large ladle/jhara to remove the fried boondis.

Remember to fry the boondi in a medium-hot oil or a moderately hot oil. If the oil is warm, the boondi will soak more oil, getting loaded and soggy with it.

Take a large spoon of the besan batter and pour it on a perforated ladle/spoon. Press with the other spoon so that the batter falls from the perforations into the hot oil.

Do not cook for more time, when shh sound ceases take it out. 45 seconds to 1 minute is enough to get the correct texture in the boondi. This step is important because if boondi becomes crisp then motichoor laddu won’t be soft and they won’t be able to absorb the sugar syrup.

Repeat this process until the entire batter finishes.

MAKING SUGAR SYRUP/ SACCHARINITY

Take 1 mug of sugar in a large thick-bottomed kadai or saucepan.

Add ½ mug of water to it and heat it to dissolve sugar.

Add a few drops of orange/saffron food color, stirring frequently.

Cook the sugar syrup or saccharine till you get thread-like thickness in it, and turn off the flame. Now add cardamom powder and rose essence to the syrup.

Eventually, add some drops of lemon juice to prevent sugar syrup from crystallizing.

MAKING MOTICHUR LADDU

In hot sugar syrup, transfer the prepared boondi, and add melon seeds (magaz) to it. Mix it well and make sure to coat all the boondi with sugar syrup.

Add 2 tbsp diced cashew and 2 tbsp of diced pistachios in it and mix well.

Cover it and keep away for 10 minutes, at least for all the syrup to be absorbed.

When you see, that all the sugar syrup has been absorbed, mix it well, apply some oil or ghee on your palms, and shape the laddu

The mixture would be warm when preparing the laddu. On cooling they become firm.

Finally, motichoor laddu is ready to be served or refrigerated for 5-6 days.

SOME IMPORTANT TIPS FOR PERFECTION

The batter should be smooth, flowing in consistency, and without lumps.

Add a generous amount of food color to get a rich color to ladoo.

Still, if the boondi is not fine, blend boondi mixture to a coarse powder.

Make sure to thread consistency in the sugar solution and keep it hot.

Don’t make boondi crisp because it can’t absorb sugar syrup; add fried boondis immediately to the hot sugar syrup. It should be hot.

BEST TIME TO EAT MOTICHUR LADDU

You can order the Motichur Laddu from our website shimlasweetshouse.co.in, and customize it according to your taste and needs, and enjoy high-quality delicious sweets from Shimla Sweets House. 

[ajantafoodproduct]

Delicious Homemade Chocolate Treats: A Guilt-Free Delight for Kids and Adults

If your children have an insatiable craving for all things chocolate, you're likely facing a challenge in keeping them away from store-bought treats. However, there are methods for crafting crispy chocolatey snacks at home that will delight both kids and adults alike. You should watch and subscribe the YouTube channel of Ajanta Food Products to learn step by step homemade chocos recipe in Hindi. I've become quite enamored with these nutritious homemade chocolate treats, thanks to the use of Ajanta Cocoa Powder, Ajanta Baking Soda, and Ajanta Vanilla Essence. In this blog, we will briefly discuss how to make delicious homemade chocos recipe at your home.

Ingredients:

1 cup of oats

1 cup of wheat flour

3 tablespoons of semolina or suji

1/2 cup of milk powder

1/4 teaspoon of salt

1/2 teaspoon of Baking Soda from Ajanta Food Products

2 tablespoons of Cocoa Powder from Ajanta Food Products.

1 cup water

½ cup sugar

2 tablespoons of butter

2 tablespoons of honey

Few drops of vanilla essence from Ajanta Food Products

Method:

Begin by combining 1 cup of oats, 1 cup of wheat flour, 3 tablespoons of semolina or suji, 1/2 cup of milk powder, 1/4 teaspoon of salt, 1/2 teaspoon of Baking Soda from Ajanta Food Products, and 2 tablespoons of Cocoa Powder from Ajanta Food Productsin a blender.

Cover and blend until it turns into a fine powder.

Transfer the powder to a bowl.

Add 1 glass of water, 1/2 cup of sugar, and 2 tablespoons of butter. Mix and boil the mixture until the sugar and butter have dissolved. Turn off the heat and let it cool slightly.

Add 2 tablespoons of honey and four drops of Ajanta vanilla essence.

Mix well. Add the prepared powder and knead it into a dough.

Roll it into a smooth ball of dough and cut it into smaller portions.

Take one portion and roll it out thinly, then shape it into small-sized balls.

Place these balls on a baking tray or plate and put them in a preheated oven or kadai.

Cover and bake for 5-6 minutes. After 5 minutes, mix them and bake for an additional 10-15 minutes. Remove them and let them cool completely.

Boil 1 glass of milk and transfer it to a bowl.

Add the prepared chocolatey treats and serve.

Enjoy serving these delightful and wholesome Homemade Chocos to your kids and family.

[gruballergy]

Gluten-Free Nachani Wraps: Wholesome and Flavorful Delights

Discover the perfect blend of flavors and dietary-conscious choices with our Gluten-Free Nachani Wraps. These wraps aren't just delicious; they're a testament to the art of healthy eating. Ideal for quick lunches, lunch boxes, or as satisfying on-the-go meals during picnics, these wraps redefine wholesome snacking. Get ready to indulge in a flavorful and nutritious culinary adventure!

Ingredients for the Filling:

Carrot – Sliced – 1

Onion – Sliced – 1

Tomato – Finely Chopped – 1

Capsicum – Sliced – 1

Potato – Boiled and Smashed – 2

Ginger-Garlic Paste – 1 TBSP

Turmeric Powder – 1 Tsp

Red Chili Powder – 1 Tsp

Cumin Seeds Powder – 1 Tsp

Garam Masala Powder – 2 Tsp

Hing Powder – 1/4 Tsp

Vegetable Oil – 1 Tsp

Salt to Taste

Cilantro – For Garnishing

Method for the Filling:

Heat a kadai over medium heat. Once hot, add hing powder and ginger-garlic paste. Sauté for 1-2 minutes.

Add onions and sauté until translucent; avoid browning.

Add carrots and mix well.

Incorporate tomatoes and sauté until they release their water content.

Add the dry spices - salt to taste, turmeric powder, red chili powder, cumin seeds powder, garam masala powder, and mix thoroughly. Sauté for 1-2 minutes.

Add capsicum and boiled potato, mixing well. Garnish with finely chopped cilantro. Don't overcook the vegetables; let them retain their crunch.

Ingredients for the Wraps:

Jowar Flour – ½ cup

Nachani Flour – 1/2 cup

Urad Dal Flour – 2 TBSP

Water – 1 cup

Salt – ⅛ Tsp

Method for the Wraps:

In a bowl, combine jowar, nachani, and urad dal flour. Add salt to taste. Pour boiling hot water over the mixture and stir well. Cover and let it rest for 3-4 minutes.

While the mixture is still hot, knead it into a soft dough. Divide it into lemon-sized balls.

Dust a ball with some dry flour and gently roll it into a medium thickness and around a 4-inch diameter. Carefully place it on a hot iron griddle.

Spread a little water with your hands on the surface of the bhakri, then flip it over with a flat spatula.

Cook on high flame until brown spots appear on the lower surface of the bhakri. Then, flip it again and gently put it directly on the flame.

Cook until you see brown spots or until it balloons up.

For the Wrap, take a roti, apply mint-coriander chutney or any spread of your choice, place a generous amount of filling, roll it up, and secure it with a toothpick. Serve with a side of ketchup or chutney of your preference.

These Gluten-Free Nachani Wraps are a delightful blend of taste and health, making them a great choice for any occasion. For more culinary inspiration and healthy recipes, visit our website https://www.gruballergy.com/ and elevate your snacking game. Enjoy!

[educationalinstitutesindia]

Punjabi Dhabha Style Kadai Paneer Step by Step Recipe

Kadai Paneer is a spicy, semi dry restaurant style curry that goes well with roti, naan, paratha or khatti rolls. Make it at home with my step by step recipe and impress your guests! To get the authentic restaurant-style smoky flavour, do not skip smoking the onions and bell peppers. This method is easy and quick as mentioned below. 1. Marinate the Paneer Wash 8 oz (250 g) paneer and cut it into 1-inch cubes. Peel and dice 1 large onion. Finely chop 2-3 green chilies. Dry roast coriander seeds and kashmiri red chilli until nice aroma releases, for around 1 minute on medium flame. Add these to a blender or food processor and grind to make a fine powder. This is your kadai masala. Toss the marinaded paneer and veggies in a large bowl and mix well to coat all pieces evenly. Cover and keep it in the refrigerator to marinate for 30 minutes. 2. Saute the Onions and Bell Peppers For a semi dry kadai paneer add 3 to 4 tbsps of fresh cream towards the end. This will make the dish richer. In a kadai heat 2 tbsp oil and add 1 bay leaf, 2 pods cardamom, 1 inch cinnamon and 2 cloves. Saute until the spices become aromatic. Now add chopped onions and green chillies slit. Saute until the onion turns golden brown. Add the prepared kadai masala and salt. Saute on a low flame for a few minutes. Then add tomatoes and saute till they are soft. Lastly, add turmeric, chilli powder and garam masala. 3. Add the Tomatoes A blend of aromatic spices including panchpuran, coriander, cumin, red chili, turmeric, fenugreek and garam masala lend a distinct flavour to this dish. If using store-bought paneer, make sure to soak it in water until soft before adding it to the gravy. Heat oil in a kadai (or a pan) and saute the onions until they are light pink or translucent. Add the ginger and garlic paste and cook until the raw smell goes away. Now, add the tomatoes and salt. Mix well and cover the kadai and cook for 3-4 minutes. Garnish with fresh cilantro leaves and serve with naan or paratha. 4. Add the Paneer Paneer is a firm, non-melting cheese. It’s best to use homemade paneer, but if you’re short on time, you can also buy frozen paneer cubes. Add the paneer and saute on a medium flame until it becomes tender (should take less than 2 minutes). Adding the paneer at this stage helps to retain its texture. Toss it well with the vegetables. Add crushed kasuri methi and ginger julienne (1 inch piece) towards the end and turn off the heat. This infuses the dish with a fresh, zesty flavour. Serve kadai paneer with naan, roti or pudina paratha to enjoy it in all its glory. 5. Add the Kadai Masala Kadai Paneer is a semi-dry Indian dish made with Indian cottage cheese (paneer) and mixed peppers in an onion tomato gravy that has a freshly ground spice mixture known as Kadai Masala. It is one of the easiest restaurant style paneer recipes to make at home. Tip – Use fresh paneer to get the best flavor and texture for this recipe. If you don’t have any at home, then frozen paneer works just fine too (refresh it in hot water before using). Dry roast all the spices in a skillet for 3-4 minutes on medium heat until lightly browned and fragrant. Let them cool down and then grind to a powder. 6. Add the Fresh Cream Kadai Paneer is a semi-dry curry that's mildly spicy and uses a special kadai masala powder. The whole spices are dry roasted and ground to make this unique masala which gives this dish its distinct flavor. Adding fresh cream makes it creamy and adds to the overall taste of this recipe. You can also use butter or ghee instead of the cream if you prefer. Toss in the fried paneer cubes, garam masala and crushed kasuri methi (fenugreek leaves). Mix well and switch off the heat. Serve this kadai paneer with phulkas or parathas. Enjoy! If you want a smoky flavor to this recipe then smoke the onions and bell peppers on high flame before using them. 7. Add the Ginger Juliennes To finish the dish add some chopped coriander leaves and ginger juliennes. This gives it a nice freshness and the flavours are rounded out well by this addition. Then serve the kadai paneer gravy with some roti or naan and enjoy the taste of dhaba style restaurant quality kadai paneer at home. This kadai paneer recipe uses freshly ground kadai masala but you can also buy the spice powder at stores if you don't have it on hand or want to save time. However, dry roasting the spices at home and grinding them yourself gives it a much richer flavour. 8. Add the Coriander Leaves Paneer Kadai is a spicy curry that uses a lot of spices to give it its authentic and robust flavor. It also includes a little bit of ghee, which adds to the richness of the dish. For best results, use homemade paneer. However, store-bought paneer works just fine in this recipe as well. It just may need to be soaked in hot water for a few minutes before using. To prepare the kadai masala, dry roast coriander seeds and red chilies in a frying pan. Once roasted, grind them into a coarse powder. This will give the kadai masala its distinctive, restaurant-style flavor. 9. Add the Garnish If you want to enjoy kadai paneer in a restaurant style, try giving it a slight smoky flavor by adding some charcoal dhungar. It adds a wonderful aroma and enhances the taste of the dish. Dry roast the spices mentioned under ‘Kadai Masala’ over low heat until aromatic and lightly brown. Let them cool down and grind to a coarse powder in a spice grinder. Do not skip this step as it adds the key flavor to this recipe! Use homemade paneer if possible, but store-bought works fine too. If using frozen, defrost it well before adding to the curry. Read the full article

[swadisht]

What is Vizag's LIC punugulu and chutney recipe?

Punugulu, also known as Bonda or Pakoda, is a popular and irresistible snack from South India. Made from a fermented batter of rice and lentils, Punugulu is small, crispy fritters that are perfect for tea time or as an appetizer for gatherings. Let’s dive into the recipe and explore the flavors of this delectable dish!

Ingredients:

1 cup idli rice

½ cup urad dal (split black gram)

1 teaspoon fenugreek seeds

2 tablespoons finely chopped onions

2 green chilies, finely chopped

1 tablespoon chopped coriander leaves

A pinch of asafoetida (hing)

Salt to taste

Oil for frying

Instructions:

Wash the rice and urad dal separately and soak them in water for about 4–5 hours along with fenugreek seeds.

Drain the water and grind the rice and dal together to form a smooth batter. Add a little water if needed.

Transfer the batter to a large bowl and let it ferment overnight or for 8–10 hours. The batter should double in volume and become airy.

Once the batter is fermented, add chopped onions, green chilies, coriander leaves, asafoetida, and salt. Mix well.

Heat oil in a deep pan or kadai on medium heat.

Take a small portion of the batter and drop it gently into the hot oil. Repeat this process to make multiple Punugulu.

Fry the Punugulu until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel to absorb excess oil.

Serve the Punugulu hot with coconut chutney, tomato chutney, or any dipping sauce of your choice.

To read the complete recipe in detail click on:

[nourishstore]

VERMICELLI UPMA RECIPE- made with nourish vermicelli

Ingredients

1 cup Vermicelli (semiya) (thin or thick)

1/2 teaspoon Mustard Seeds

1 teaspoon Chana Dal (split Bengal Gram) (optional)

1/2 teaspoon Urad Dal (optional)

1-2 sprigs Curry Leaves

1 large Onion, finely chopped

2-3 Green Chillies, finely chopped

1/2 teaspoon grated Ginger

4 tablespoons Carrot, finely chopped

4 tablespoons Fresh or Frozen Green Peas

1 large Tomato, finely chopped

1/4 teaspoon Turmeric Powder (optional)

2 tablespoons chopped Coriander Leaves

Salt

2 tablespoons Cooking Oil or Ghee (Clarified Butter)

1¾ cups + 2 tablespoons Water

Method:

Roast vermicelli in a kadai on medium flame until it turns light brown. Cooking time may be varying according to size and thickness of your kadai. Keep stirring continuously. When done, keep roasted vermicelli aside to cool.

Heat oil or ghee according to your choice in the same kadai. Add mustard seeds and allow them to sputter. Add chana dal, urad dal and curry leaves, cook until dals become light brown. Add sliced onion, grated ginger and slit green chillies. Sauté until onion becomes translucent.

Add chopped carrot, green peas, chopped tomatoes and turmeric powder. Sprinkle salt over it and mix well.

Pour 2-tablespoons water and cook covered on low flame until vegetables become soft for around 3-4 minutes.

Add 1¾ cups water and bring it to a boil.

When it starts boiling, add roasted vermicelli.

Mix well and cover it with a lid

Cook until water is absorbed for around 5-7 minutes. Stir in between occasionally to prevent sticking.

Turn off flame and transfer semiya upma to a serving bowl. Garnish with chopped coriander leaves and serve. Click Here to read full Recipes

[earthlyjoyglobal]

How To Make Chikki at Home – Goldmine Jaggery Powder

Chikki is one of the well famous recipes in India. Chikkis are made out of cashews, almonds, and furthermore sesame seeds. 

Every assortment of chikki is named after the fixings utilized, which incorporate puffed or cooked Bengal gram, sesame, puffed rice, beaten rice, khobra (coconut), and different nuts like almonds, and cashews.

While making Chikki, the use of Jaggery powder is essential as in comparison to sugar, it brings a much more natural taste and sweetness to it. 

Jaggery itself has its own health benefits, so using jaggery makes the chikki even healthier as it also has almonds and cashews. And if you use Goldmine Jaggery Powder then the whole recipe gets better. 

About Chikki 

In districts of North India, particularly Bihar and Uttar Pradesh, this sweet is called layiya patti. 

In Sindh and Sindhi areas of India, it is called layee or lai and in other north Indian states, it is otherwise called gajak or maroondah. 

In Bangladesh, West Bengal and other Bengali districts, it is known as gur badam. 

In the South Indian territories of Telangana and Andhra Pradesh, it is called palli patti. In Kerala, it is called Kappalandi muthai. 

In India, Maharashtra there is a city named Lonavala. The town is well-famous for only one reason and that is Chikki. 

With more than thousands of stores and various varieties of chikki, you will never go empty-handed. 

Comparable dishes to chikki are exceptionally famous in Brazil, where it is known as pé-de-moleque, and in Paraguay, where it is called ka’i ladrillo.

Ingredients – 

Serves = 3 Duration = 30 Mins.

1 cup of peanuts or 160 grams of Peanuts (Moongphali)

½ cup tightly packed jaggery powder or 100 grams of Goldmine Jaggery Powder

2 tablespoons water

Some oil or ghee for greasing

Main Recipe – 

Cooking Peanuts For Chikki Recipe 

Warmth a thick lined hefty kadai or skillet. Add 1 cup of peanuts to it. 

On a low to medium-low fire, cook the peanuts blending regularly till they become crunchy. 

Cook till you see some dark spots on the peanuts, and they ought to have a smash in them. 

Taste a couple of peanuts and on the off chance that it feels crude, keep on simmering. 

When the peanuts have simmered well, at that point eliminate them in a different plate or plate. Allow them to chill off. 

Oil the rear of the plate with some ghee or oil. 

When the peanuts have gotten warm or cool down, at that point rub them between your palms. The husks strip off without any problem. 

Presently to dispose of the husks, you can utilize a winnow or utilize a strainer with enormous holes. 

Add the peanuts to the strainer and filter. The husks will get filtered without any problem. Eliminate the husked peanuts and keep them to the side. 

Making Jaggery Syrup For Peanut Chikki 

In a similar kadai or dish, take ½ cup of firmly pressed jaggery powder. 

With the help of jaggery powder, the syrup can be made but if you want it healthier and tastier then Goldmine Jaggery Bites is the best choice to go with. 

Add 2 tablespoons of water. 

Warm the kadai or skillet on a low fire. With a spatula or spoon, start to mix, so all the jaggery gets broken up. 

Continue blending the combination regularly. 

Cook the jaggery syrup on a low fire with successive stirrings. 

While the jaggery syrup is cooking, likewise keep a bowl of cold water where you can check the consistency of the syrup. 

Continue cooking till the combination Reaches the hardball stage. 

Check the syrup in cool water and it ought to be firm, weak and break or snap without any problem. 

Making Peanut Chikki 

When the jaggery results in consistency in these circumstances, Quickly add the peanuts and give a fast mix and blend well indeed. 

Switch off the fire and Quickly pour the chikki blend on the lubed plate or marble board. 

Rapidly place a foil or margarine paper or material paper on the chikki. 

With a moving began to move to try and out the chikki layer. 

Next, eliminate the paper and afterwards with a blade, cut on a level plane and in an upward direction. Let the nut chikki cool at room temperature. 

Once cooled, break them and serve nut chikki. Assuming not serving, store them in an impenetrable container at room temperature. 

Notes –

Recipes can be multiplied. 

Be mindful when cooking jaggery syrup. On the off chance that it’s not cooked till the hardball stage, the chikki will be chewy and stick in the teeth. 

Try not to cook past the hardball stage as then the nut chikki will turn out to be excessively hard.

Jaggery is the typical sugar material, sugar is here and there utilized as the base. 

If you don’t want to use sugar at all then the Goldmine Jaggery Powder is much tastier and more importantly healthier to use. 

Final Words

Chikki has been one of the favourite recipes in India. It also serves as a traditional Maharashtrian Recipe and holds a popular reputation in the world with different names. 

Made with sugar or with Jaggery, the taste does make a difference as because of Jaggery, it creates a more natural element taste for the Chikki. 

If you’re thinking of making Chikki with the following recipe, then the Goldmine Jaggery Powder from Earthly Joy Global will serve you a sweet taste.

[boombayway]

Make Paneer Kali Mirch Using BOOMBAY's Black Pepper Mayo

Ingredients:

1 tablespoon of Ghee 1 inch of a Cinnamon stick 2 Green Cardamoms 2 Cloves ½ of a chopped Onion 1 teaspoon of chopped Ginger 1 teaspoon of chopped Garlic 1 Green Chilli 1 cup of Water ½ cup of yoghurt Boombay’s Black Pepper Vegan Mayo 200 grams of Paneer, cut into cubes

Method

Heat 1 tablespoon oil or ghee in a heavy pan or kadai and add the cinnamon, green cardamoms and cloves.

Sauté for a few seconds till the spices start to crackle.

Then add ½ cup chopped onion. Then add ½ teaspoon chopped ginger, ½ teaspoon chopped garlic, and 1 green chilli (chopped).

Take ¼ cup fresh yoghurt in a bowl, whisk it till smooth and keep aside.

Add the paneer pieces to this tempering gravy and then add ½ cup of water.

Now add our Black Pepper Vegan Mayo to the mix and bring it to a simmer on a low flame.

Serve the dish with flatbreads like rotis, chapati, paratha, naan or cumin rice, ghee rice or veg pulao.

Garnish

Sprinkle some crushed black pepper on top to complete the dish.

[tnedibleoils]

A Simple Handova

Handova is a delicious Gujarati cuisine that can be enjoyed as a snack or a meal. Made with a fermented mixture of lentils, rice, and veggies with a dash of green chillies, ginger, mustered, and cumin. In this blog, we’ll see the step-by-step process used by the exporter of sunflower oil to make handova.

 Ingredients

Moong dal - ½ cup soaked

Urad dal - 1 tbsp

Tuvar dal - 1 tbsp

Rice - 1 tbsp

Garlic cloves chopped - 1 tsp

Ginger chopped - 1t sp

Green chillies chopped - 2 tsp

Mustard seeds - ½ tsp

Asafoetida - a pinch

Fenugreek seeds - 5

Grated and tightly packed bottle gourd - 1 cup

Turmeric powder - ½ tsp

Coriander powder - ½ tsp

Coriander leaves chopped - ¼ tsp

Sesame seeds for topping

Curry leaves chopped - 1 tsp

Turmeric powder 

Curd - ½ cup

Baking soda - ¼ tsp

Salt as required

Oil as required 

Method

In a bowl, add the rice, moon dal, tuvar dal, and urad dal, and rinse it a couple of times. Add chana dal to it if needed.

Once rinsed thoroughly, soak it in water for 5 hours.

Strain the soaked dal, add it to a blender, and add the curd.

Blend it until you get semolina consistency. If it is difficult, blend it in batches and do not add water.

Now remove the batter, add baking soda, and mix well. 

Cover it and let the batter ferment for 9 hours or overnight. The batter will have a faint sour aroma or tiny bubbles the next day.

Grind the ginger, garlic, and green chilies. 

In a kadai, heat 1 tablespoon of oil and add mustard seeds to it. Once it crackles, add 5–6 fenugreek seeds, asafoetida, and curry leaves. Once it is cooked, add ground ginger, garlic, and green chilli paste.

Let the raw aroma go away, and add the grated bottle gourd. Add the coriander and turmeric powder and mix well. 

Switch off the flame and add the coriander leaves and tempered mixture to the batter.

Add the required salt.

Now spread oil in the pan and keep it on low flame.

Pour 2 ladles of handvo batter into the pan and gently shake it so that it spreads evenly in the pan. Sprinkle the sesame seeds on top.

Cover the pan with a lid and cook on low heat.

When the sides are golden, gently flip them using a spatula. 

Cook until you find golden spots.

Remove from the heat and serve with coriander chutney. 

About TNEO:

Tamil Naadu Edible Oils is one of the leading exporter of lamp oil and sunflower oil that produces premium-quality oil. As one of the oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. Choose Sundew or Jayaa Jyothi from TNEO—the best manufacturer of lamp oil.

[zishtatraditions]

Bringing Back the Charm: A Guide to Setting up Your Traditional Kitchen | Zishta.com

Many of us have fond memories of our grandmother's kitchen and the delicious meals that were cooked there. The sight, smell, and taste of a grandmother's cooking are often deeply connected to our childhood memories and evoke feelings of comfort, love, and nostalgia. It was a place where we learned how to cook, where we were first introduced to new food and flavors and were able to bond with our grandparents, aunts, uncles, cousins over a shared love of food.

For many of us, the memories of our grandmother's kitchen are a precious reminder of simpler times, when meals were cooked with love and enjoyed together with family. These memories continue to inspire us to cook and share meals with those we love, keeping the traditional kitchen alive for generations to come.

The idea of re-creating a traditional kitchen in line with what you would have found in your grandmother’s home in modern homes is an endeavor that excites many of the readers. A traditional kitchen is a dream for many, riddled with doubts and questions as to how to proceed with the same.

Let us look at the various aspects of a traditional kitchen:

Stove: A traditional Indian chulha, is a clay or mud stove that is fueled by wood, charcoal, or cow dung cakes.

Utensils & Accessories: A variety of utensils are used in a traditional Indian kitchen depending on the kind of cooking; a heavy-bottomed pans (kadai), wok (tawa), pots, and pans, as well as stone grinders.

Spices Storage: Spices play a critical role in traditional Indian cooking, with a wide range of whole and ground spices used to add flavour, aroma, and heat to dishes. Some common spices include cumin, coriander, turmeric, cinnamon, cardamom, and mustard seeds.

Ingredients Storage: A traditional Indian kitchen will also typically be stocked with a range of staple ingredients, such as rice, lentils, wheat flour, ghee, and oil.

Serving dishes: A variety of serving dishes, such as metal plates and bowls, are used to serve and eat food in a traditional Indian home.

These components, along with traditional cooking techniques, make up the foundation of traditional Indian cuisine and help to preserve the cultural heritage and flavor of this rich and diverse cuisine.

What are different elements of a traditional kitchen

The below elements are considered part of the traditional home in the journey of different cultures and culinary development:

Clay /Earthen ware and Stone cookware have been in existence for more than 15000 years across civilizations and have played a great role in cooking early on.

Iron started with the iron age and since then have been an integral part of the traditional cooking techniques.

Bronze Age brought about the use of bronze cookware and serve ware that would enhance our traditional kitchen spread.

Use of Copper and Brass utensils dates to 1000s of years and have been a great inclusion as a cookware, serve ware and for storage.

Wooden accessories such as ladles, handles, chakla belan have always been an integral part of the traditional home for centuries.

What has changed in the modern kitchen

If you look at the list shared above and what you observe in our daily lives, we see three aspects of the traditional kitchen which has made some dramatic transformation over the years:

The cooking medium has changed from primitive fuels to energy efficient gas burners and more modern aspects of induction, microwave and hot plates cooking.

Utensils and accessories have made a dramatic shift reducing the time for preparation and cooking. Now some traditionalists consider that as a compromise of authentic taste for speed and time. There is obviously a distinct taste to cooking when done using a mortar pestle than electric grinders. Also with respect to cookware, we have moved away from traditional cookware like clay, brass to stainless steel and non-stick cookware.

Storage in modern homes have moved away from traditional natural elements to more artificial plastic and glass containers.

Kick-starting your Kitchen Transformation

Before we get into the aspects of transforming your kitchen, you need this transition to be as natural as possible, so you are excited and comfortable with the decision. We have many aspects that can be changed with respect to cookware, storage and accessories. While formulating your plan check some of these aspects:

What kind of cooking medium is being used. Especially with the advent of induction-based cooking there are induction converter plates available in market which would enable you to use traditional cookware in these stove tops as well.

Available space in your kitchen. Modern kitchens optimize the space used for storage. Most kitchens are much smaller than what it used to be. Make sure you get the right kind and size of not just cookware but some of the storage containers as well.

Your comfort with level of mechanization and human work you are willing to work with. For e.g you could look at a silbatta for grinding which would give great taste through the grinding process. If you do not have enough space or time, then it’s better to work with an electric grinder to get the job done.

Few pointers while transitioning to a traditional kitchen:

Start Small: Go for the low hanging fruits like management consultants say. This involves certain aspects of behavior change and needs to be done in such that you are comfortable with the transition. It is best to start with changing a few aspects of your cookware to begin with, get comfortable and then take the next step. Take reasonable steps to reduce the pinch financially as well.

Mix and Match: Do not make your transition unidimensional to just one form of traditional range. Infuse your home with a good healthy mix of different materials. Clay, Iron & Cast Iron, Stone, Bronze, Brass/Copper etc. This mix is a great way to make sure different health benefits accrue over time.

Understand limitations: Invest time to understand certain limitationsas well so you can effectively use different materials. Example, ensure Tin coating or kalai is done when you buy a Brass or Copper cookware.

Intangibles of a Traditional Kitchen

Cooking in a traditional kitchen can be a truly enjoyable experience for many people. There are several reasons for this:

Connecting with tradition: Cooking in a traditional kitchen can help you connect with your cultural heritage and the food traditions of your ancestors.

Improving cooking skills: It can help you hone your cooking skills and improve your technique, as you learn from the experiences of previous generations.

Creating a warm atmosphere: The sight, smell, and sound of a traditional kitchen can create a warm and inviting atmosphere, making cooking a more enjoyable and social experience.

Enjoying delicious food: Of course, one of the biggest benefits of cooking in a traditional cookware is being able to enjoy delicious, authentic, and wholesome food that is full of flavor and nourishing to the body and soul.

Overall, cooking in a traditional kitchen can be a truly enriching experience that allows you to connect with your cultural heritage, improve your cooking skills, and create delicious, wholesome food for you and your loved ones to enjoy.

[world-store]

Pazham Pori | Banana Fritters » Dassana's Veg Recipes

Pazham pori recipe with step by step pics. Pazham pori also known as ethakka appam is a popular snack from Kerala made with ripe bananas. Banana slices are coated in an all-purpose flour batter and then deep fried. A tasty vegan banana fritters recipe that makes for a good tea time snack paired with a cup of hot chai or coffee.

The bananas used to prepare pazham pori are nendram pazham. These variety of bananas are long, large and are firm even when ripe. They are used not only to make the famous Kerala banana chips but also these banana fritters and some more sweets. Now this Nendram pazham or ethapazham is not easily available everywhere in India or outside India. So you can use firm ripe bananas. Do not use bananas that are too ripe or very soft. In the recipe also I have used ripe bananas which are sweet and yet firm. If using nendram pazham, then use the ripe ones. However the taste of these banana fritters is awesome when made with Nendram pazham. The mushy, soft, sweet texture of the cooked bananas pairs nicely with the crispy and soft texture of the all purpose flour batter layer. Whenever my parents go to Kerala, they get nendram pazham for me. I always steam them and have plain or at times with puttu. Its only me in our family, that has a special taste for these bananas. So I only cook it for myself 🙂 My mom used to prepare these sweet banana fritters on occasion like an evening snack for us. Also during my stay in Kerala, the hotel where we lived would serve pazham pori at least twice or thrice a week in their complimentary evening snacks menu. Apart from pazham pori, there would also be Paruppu vadai, sandwich and Aloo bonda. Preparing these banana fritters are very easy. All-purpose flour is used for the batter. So do try to use organic all-purpose flour or unbleached all-purpose flour. For health reasons, you can use whole wheat flour too. Also some rice flour can be added to the batter to make the fritters crisp. Serve pazham pori hot or warm as an evening snack with chai or filter coffee. You don’t need any other accompaniment with it. Step-by-Step Guide

How to make Pazham Pori (Banana Fritters)

1. In a mixing bowl, take ½ cup all-purpose flour, 1 tablespoon sugar (optional), a pinch of turmeric powder and a pinch of baking soda. You can also add 1 tablespoon of rice flour for some crispiness.

2. Mix very well with a spoon or wired whisk.

3. Then add water in parts. I used ⅓ cup of water. Depending on the quality of the flour, you can add less or more water. If the batter becomes thin, then add some more all-purpose flour.

4. Mix to a smooth batter without any lumps.

5. The batter consistency is slightly thick so that it coats the banana slices very well. Keep aside.

6. Peel two large bananas or 3 medium-sized bananas.

7. Then first slice them horizontally in half or quarters. Then slice each piece vertically in two equal parts.

Frying pazham pori 8. Heat oil for deep frying in a pan or kadai. When the oil becomes medium hot, then the banana fritters can be fried. Dip each slice in the batter and coat it well with the batter.

9. Gently place the batter coated banana slices in the medium hot oil. Fry the slices depending on the size of the kadai or pan. Take care not to overcrowd the kadai.

10. When one side is cooked, then turn over gently and fry the other side.

11. Fry till both sides are light golden. You don’t need to fry these fritters too much. stop once the bananas start oozing out moisture into the oil and the oil begins to splutter too much. We just need to fry till the outer coating is done. A light golden is fine.

12. Remove with a slotted spoon draining extra oil in the kadai itself.

13. Keep the fried banana fritters on kitchen paper towels. In the same way, fry the remaining banana slices. You may see some caramelisation happening on the remaining banana fritters. This is due to the moisture and sugars which have leeched into the oil while frying the first batch. Prepare the pazham pori in the same manner and keep them on kitchen paper towels, so that the excess oil is soaked up.

14. Serve pazham pori hot as an evening snack with chai or filter coffee.

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Pazham Pori | Banana Fritters

By Dassana Amit Pazham pori or ethakka appam is a popular street food snack from Kerala made with ripe bananas.  Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Cook ModePrevent your screen from going dark while making the recipe making batterIn a mixing bowl, take ½ cup maida, 1 tablespoon sugar (optional), a pinch of turmeric powder and a pinch of baking soda. Mix very well. Then add water in parts. I used ⅓ cup water. Depending on the type of flour, you can add less or more water. If batter becomes thin, then add some more maida. Mix to a smooth batter without any lumps. The batter consistency is slightly thick so that it coats the banana slices very well. Keep aside. Peel two large bananas. Then first slice them in half or quarters. Then slice each piece vertically in two equal parts. Heat oil for deep frying in a pan or kadai. When the oil becomes medium hot, then the banana fritters can be fried. Dip each slice in the batter and coat it well with the batter. Gently place the batter coated banana slices in medium hot oil. Fry the slices depending on the size of the kadai or pan. When one side is cooked, then turn over gently and fry the other side. Fry till both sides are light golden. You don’t need to fry these fritters too much. Stop once the bananas start oozing out moisture into the oil and the oil begins to splutter too much. We just need to fry till the outer coating is done. A light golden is fine. Remove with a slotted spoon. Keep the fried banana fritters on kitchen paper towels. In the same way, fry the remaining banana slices. You may see some caramelisation happening on the remaining banana fritters. This is due to the moisture and sugars which have leeched into the oil while frying the first batch. Prepare the pazham pori in the same manner and keep them on kitchen paper towels, so that the excess oil is soaked up. Serve pazham pori hot as an evening snack with tea. - This recipe can be easily scaled. Nutrition Facts Pazham Pori | Banana Fritters Amount Per Serving Calories 273 Calories from Fat 90 % Daily Value* Fat 10g15%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 8gSodium 94mg4%Potassium 384mg11%Carbohydrates 45g15%Fiber 3g13%Sugar 16g18%Protein 3g6% Vitamin A 64IU1%Vitamin B1 (Thiamine) 1mg67%Vitamin B2 (Riboflavin) 1mg59%Vitamin B3 (Niacin) 2mg10%Vitamin B6 1mg50%Vitamin C 9mg11%Vitamin E 4mg27%Vitamin K 1µg1%Calcium 10mg1%Vitamin B9 (Folate) 58µg15%Iron 1mg6%Magnesium 33mg8%Phosphorus 47mg5%Zinc 1mg7% * Percent Daily Values are based on a 2000 calorie diet. Like what you see? Stay up to date with new recipes and ideas. This Pazham Pori post from the archives first published in December 2016 has been republished and updated on January 2022. Read the full article