%2F PREPARATION %2F EQUIPMENT %2F SMALL APPLIANCE %2F MICROWAVE

Instant Microwave Peda / Pera (Indian Sweet )
4m

Instant Microwave Peda / Pera (Indian Sweet )

Moumita
Moumita
Microwave South Indian Fish Fry Recipe - IFB Spice Secrets
40m

Microwave South Indian Fish Fry Recipe - IFB Spice Secrets

IFB
IFB
Instant Veg Small Dosa
15m

Instant Veg Small Dosa

Ch Sekhara Rao
Ch Sekhara Rao
Steamed Small Fish
20m

Steamed Small Fish

Akum Raj Jamir
Akum Raj Jamir
Small Onion Curry
20m

Small Onion Curry

Surya Rajan
Surya Rajan
Small Potato Masala
25m

Small Potato Masala

PUJA PANJA
PUJA PANJA
Small butter bars in tricolour
15m

Small butter bars in tricolour

Santosh Bangar
Santosh Bangar
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
MICROWAVE Khandvi
30m

MICROWAVE Khandvi

Chhaya Vipul Agarwal
Chhaya Vipul Agarwal
Microwave Papad
3m

Microwave Papad

Anu Pathria
Anu Pathria