GLOBAL PREPARATION LEVEL OF DIFFICULTY EASY MINIMUM STEP FOR PREPARATION LESS THAN OR EQUAL TO 10
Farray . An unique traditional dish from Uttar Pradesh. Preparation time- 45 minutes
Makes - 20 pieces
Ingredients
2 cups rice powder
1cup urad dal coarsely grinded
Salt to taste
Green chillies chopped
Ginger chopped
4 cups water
Cumin seeds
Pinch of asafoetida
Directions:
Wash and drain channa dal and urad dal and then grind it with rice, asafoetida, salt, cumin seeds and green chillies till it become smooth batter. If needed add 2-4 tablespoon of water only. Please note that the batter should be quite thick so that the rice flour Puris can hold it in between.
In a separate bowl take rice flour and add 4-5 tablespoon of flour and kneadit very well. Make small balls from the dough.
Then take some refined oil in palm and make small purries by pressing the balls with your palm. Then place a small portion of the dal batter in between and fold the purries like semi circles. Repeat the process till the batter and dough finishes.
In a large pan pour 1 litre of water and place the farrahs over a sieve, cover it with a lid and steam it for 30 mintues. Alternatively one can use a steamer.
You can cut & deep fry them. Enjoy hot with green chutney
Tricolour Sandwich "Easy to Make"
#Wraproll Incredients - For alloo tikki Potatoes , Kashmiri red chilli powder or green chillies 2- chopped, corriander powder, cumin powder, dry ginger powder, chat masala powder, rice flour, coriander leaves, oil, salt as required. Rotis incredients - 1 cup wheat flour, oil, water, salt. Recipe - Steam the potatoes, when the pototoes are still warm , peel and grate them in a bowl. 2. Add the the above incredients above of alloo tikki - kashmiri red chili powder, coriander powder, cumin powder, dey ginger powder, chaat masala and salt. After adding all the incrident... add rice flour. 3. Mix everything well. 4. Divide the mixture into small or medium shaped patties. 5. Heat 2 tbsp oil till its medium hot in tava or a shallow frying pan. Fry the tikkis from both the sides. 6. Remove the access oil with the help of tissue paper. 7. Now for making the rotis, knead wheat flour with salt, oil and water to a smooth dough. Cover for 15-20 mins. 8. Take medium size balls and roll to a thin chapati . Now cook the chapati as you do at home. 9. Now in a plate, place one roti. Place two tikkis in the corner of roti and top the tikkis with the grated carrots and sliced onions and sprinkle some chat masala. Bring together both the sides of the roti and secure with a tooth pick. Your franky is ready.
"Cheezy Bread Lasagna"...
CHEESY BREAD LASAGNA is a mouth watering and yummilicious food snack, good alternative to the 'not so easily' available lasagna sheets, easy to make and a choice of all.
Easy To Make And Easier To Eat..Rasgulla Dessert
"Eggless"
"Seedless"
"Essenceless"
"BAKED AAMPAPAD MUFFINS"
A concept of no-artificial flavours,
I wanted to share with you an incredibly delicious stroke of pure genius and innovation. It's an Indian fruit leather made out of mango pulp mixed with concentrated sugar solution and sun dried, this cake dosent require any extra flavours like essence drops or nuts or cardamom or even extra sugar also because Aampapad itself is made with concentrated sugar, so no extra items needed.
Hope u will like it...!
Drums of Haven or Chicken Lollipop
"Eggless Egg Curry"- It's a vegetarian delight, unique & different, soft tender eggless potato paneer eggs, fairly easy to do a fusion, food lovers will love this magical recipe of mine....!
How to make quick and easy honey glazed almonds
Gatta Pulao
Pulao made with a fusion of peas & Rajasthani delicacy Gatte. The combination is quite unusual, but the aroma of spices & Gatte come out so well , that gives a very happy treat to eyes & our taste buds too.
Do try this recipe you shall definitely enjoy the taste....... Thanks...
Here's the recipe.....
For the Gatte
Take 1cup besan,add 3tsp oil, 1 tsp saunf , 1tsp Red chilli powder,salt to taste, knead into a soft dough.
Roll out it into logs. Boil them in water for 5 minutes.
Take them out & deep fry till golden brown.
For the peas Pulao
Soak 1cup basmati rice in water, Now take 1tsp ghee in pan ,put 1tsp jira,1bay leaf,4-5 cloves,1 chopped onion,2 garlic cloves chopped finely,soaked rice ,1cup peas & 2 cups water, salt to taste .Add some Gatte also .Cook till rice is done.
Serve the Pulao & decorate it with the left fried Gatte . Serve hot.... Thanks
Enjoy
