Ginger Garlic stuffed Tomato

Tomatoes are always been known to have many health benefits, so its time to use these red red beauties with the flavor of ginger & garlic. Here's step by step procedure on how to cook ginger-garlic stuffed tomato.

Ingredients

• Tomato - 3
• Ginger - 2 teaspoon (grated)
• Garlic - 2 tablespoon (finely chopped)
• Coriander leaves - 1/2 cup (fine chopped)
• Red chilli powder - 1 teaspoon
• Green chilli - 1 (finely chopped)
• Salt to taste

Namkeen Puri

We all are very much used to plain puri's & parantha's, so to give our tongue a different taste there comes Namkeen Puri. With very less ingredients, it is been prepared in no time. It is a jhatpat & tasty snack, can be eaten individually.

Ingredients

Wheat flour - 2 cup

Gram flour (besan) - 1 cup

Salt to taste

Aniseeds (saunf) - 1 teaspoon

Red chilli powder - 1/2 teaspoon

Green chilli - 1 (finely chopped)

Water (as required)

How to cook

Take a mixing dish and put all the ingredients in it. 

With the help of water knead a firm dough, so that upon rolling it does not get stick to the wooden base.

Now take out small round balls from it and flatten them with your palm. Parallely, put on very low flame a frying with sufficient refined oil in it.

Roll out into 4-5 inches and keep aside.

In the same  way roll out the other flatten balls. Now put the frying pan on high flame and fry all the puri's one by one.

Repeat the process till all the stuff is fried properly & your Namkeen Puri is now ready.

Serve hot to get the best taste.

Malwa's Baati

Dal Baati is an Indian dish comprising some lentils & wheat flour rolls. It is mostly liked in regions such as Rajasthan, Uttar Pradesh & Madhya Pradesh specially in Malwa region.

Baati is prepared by mixing wheat flour (aata) with some baking soda, salt , fresh cream & water. These round flattened balls are then deep fried in ghee & served.

A variation of Baati is Bafla which is a bit softer because it is boiled in water before frying. Although both tastes almost similar only the procedure differs. Since baati is prepared using aata so it leaves you thirsty after having meal. Try drinking more & more water after having baati in your meal.

Now here is step by step procedure on how to cook Malwa's special Baati.

Ingredients

Wheat flour (not too fine) - 2 cups

Water (lukewarm) - as per requirement to knead a firm dough

Baking soda - 1/2 teaspoon

Fresh cream - 1 1/2 tablespoon

How to cook

Take a large thali & mix all the ingredients together, knead a firm dough.

Make small round balls out of it and flatten them. 

Now put on flame a tawa for roasting baati.

Repeat the same process with remaining baati.

 In the meanwhile put on flame a frying pan with sufficient ghee in it.

Upon heating deep fry the baati's until they turn golden in color.

Dish them out and do the same with other flattened balls.

Enjoy !!!!!

Will soon update receipes of dal & churma. Till then enjoy baati with simple tuvar dal & green salad, it too tastes delicious.

Aam Papad

Hello People,

Its time to say good bye to the king of fruits "Mango". This mango season cooked & ate lot of dishes.

Atlast, tried my hands on Aam Papad or Amavat with raw mango (kachchi kari). It turned out so yummy that it took only a day to finish.
It is very simple to make although takes 1 - 2 days to dry completely.

Here is step by step pictorial representation of Aam Papad.

Ingredients

Kachchi kairi - 1 Kg

Jaggery - 250 grams

How to make

First of all take a pressure cooker & boil all kachchi kairi. Strain out in a dish & mix crushed jaggery with the kairi.

Now the next step is to mix well the jaggery & boiled kairi.

After mixing jaggery & kairi, if you still find jaggery pieces which are not dissolving, grind it once in the mixer grinder you will get a smooth paste.
Then grease one or two serving trays with pure desi ghee.
Spread the mixture evenly on the trays & let it dry for 2-3 days at room temperature. Do not expose it to sunlight.

After 2-3 days when it gets dry completely cut it into pieces & keep it in refrigerator.

Enjoy homemade amavat or aam papad off season also.