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PREPARATION NUMBER OF SERVINGS FOR LARGE GROUPS

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
1h 15m

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

Poonam Puri
Poonam Puri
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Ronaldus Thornton
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25m

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sanjiba bisoyee
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SilkCake .....About SilkCake ( silk chocolate used) It's a cake with a good source of dessert for vegetarians
1h 0m

SilkCake .....About SilkCake ( silk chocolate used) It's a cake with a good source of dessert for vegetarians

Ramit Ghai
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Echorer Chop (Jackfruit Cutlet) Chop are One Of the famous Snacks for Bengali earlier Chop are regularly Served as a Starter in Bengali Occasions
50m

Echorer Chop (Jackfruit Cutlet) Chop are One Of the famous Snacks for Bengali earlier Chop are regularly Served as a Starter in Bengali Occasions

Sandeep Das
Sandeep Das
"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...!
1h 0m

"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...!

Ramit Ghai
Ramit Ghai
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mahalakshmi teki
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6h 10m

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EGGNOG INDIAN VERSION
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Kalia Manika Singh
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