NAGPURI SANTRA BARFI / ORANGE BARFI

NAGPURI SANTRA BARFI / ORANGE BARFI

INGREDIENTS:-

Oranges - 4 nos

Kohala / Ash gourd - 1/2 kg

Sugar - 3/4 to 1 cup

Khava / khoya/ dried milk - 150 gms

Milk powder - 4 tbsp

Ghee / clarified butter - 1 tbsp

Orange food colour - 1/4 tsp

Orange essence - few drops

Pistachios sliced - 5 to 6 nos

Silver varkh - as req

METHOD:-

1. Peel the oranges, remove the skin and seeds and seperate out the pulp. 

2. Remove the seeds and skin off the ash gourd and grate it. This gourd is very watery, so squeeze out the water and make as dry as possible.

3. Heat a pan, add in the orange and ash gourd. Saute and keep cooking till the water evaporates.

4. Add in 3/4 cup sugar if tbe oranges are sweet. In case they are sour increase a few tbsp sugar accordingly.

5. As the sugar melts the mix will become all watery again. Keep cooking till it starts coming together.

6. Move this to the corner of the pan. In the remaining space add in the ghee and khava.

7. Break the khava and cook till it loosens up and becomes soft. 

8. Now mix the khava and the orange mix together. 

9. Add the orange food colour and essence. Usually orange oil is added at this stage but it is expensive and not so easily available so substitute with orange essence. If you have orange oil accessible then feel free to use it.

10.  Also add in the milk powder. It helps bringing it all together and firming up the mix a little. Keep cooking till the mix comes together in the pan and forms into a ball.

11. Tip it onto a greased plate or a square pan lined with baking paper. 

12. Spread evenly and smooth out the top. Top over with silver varkh if available and sliced pistachios.

13. Keep in the fridge to cool and set for 3 - 4 hours.

14.  This barfi is soft so grease your knife while cutting or there is a tendency for barfi to stick to knife . Even if it does after cutting you can pat it a little into square shapes and serve.

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LASUN SHEV / GARLIC SEV

LASUN SHEV / GARLIC SEV

INGREDIENTS:-

Garlic cloves / Lasun - 15 to 20 nos

Jeera / cumin seeds - 1 tsp

Red chilli pdr - 1/2 tbsp

Haldi / turmeric pdr - 1/4 tsp

Besan / chickpea powder - 1 1/2 cups

Salt - to taste

Oil - 1 tbsp + for deep frying

METHOD:-

1. Grind to a smooth paste the garlic cloves along with jeera and 3 - 4 tbsp water.

2. Strain it to remove the liquid. 

3. To it add 1 tbsp oil, chilli pdr, salt, haldi and besan. Mix well.

4. Add water little at a time and mix it to form a smooth but very thick batter. It should be little loose than dough but thicker than bhajiya batter.

5. Allow to rest for 15 min.

6. Put in a well oiled sev press. 

7. Heat oil, press out the sev directly into the hot oil. Fry till golden brown on both sides.

8. Remove and store in an air tight container.

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BATATA SEV / ALOO BHUJIYA

BATATA SEV / ALOO BHUJIYA

INGREDIENTS:-

Potatoes boiled peeled and mashed	4 medium sized / around 2 cups
Besan / chickpea flour	1 cup
Salt	T.T.
Red chilli powder	1 tsp
Haldi	1/4 tsp
Chaat masala powder	1/4 tsp
Black salt	1/4 tsp
Oil	for deep frying

METHOD:-

1. Finely mash the boiled potatoes. Make sure the mash is silky smooth.

2. To it add all the above ingredients except oil. Mix and mash well and knead to a dough ball. Cover and keep for 15 - 20 min.

3. Oil the sev press well. Use the plate with the smallest holes available.

4. Divide the dough into smaller portions and put into the press.

5. Heat oil for deep frying.

6. Press out the sev directly into medium hot oil in a circle.

7. Flip over and fry from both sides till it colours lightly and becomes crisp.

8. Remove and store in an air tight jar.

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CORN CAPSICUM MINI CUPS IN APPAM PAN

CORN CAPSICUM MINI CUPS IN APPAM PAN

INGREDIENTS

 

Corn kernels (boiled)	1 1/2 cup
Capsicum (finely chopped)	1 no
Tomato (deseeded and finely chopped)	1 no
Green olives (sliced)	10 - 12 nos
Black olives (sliced)	10 - 12 nos
Pizza sauce	1 1/2 tbsp
Mix herb	1/2 tsp
Pepper pdr	1/4 tsp
Chilli flakes	1/4 tsp
Oregano	1/4 tsp
Cheese (grated)	1/2 cup
Samosa patti sheets	10 - 12 nos
Olive oil	as required

METHOD

1. Mix together all the ingredients except the patti sheets and olive oil.

2. Cut each patti sheets into 8 pieces as shown. 

3. Grease an appan pan with oil. Arrange the parti sheet pieces in each hole in a criss cross fashion. It would take around 4 cut pieces per hole.

4. Put spoonfuls of the prepared mixture in the centre as shown.

5. Put the pan on heat drizzle over with a little olive oil and cover and cook on low flame till the cheese melts and the strips crisp up a little. 

6. Remove and serve immediately. They taste best when hot. 

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SHANKARPALE (TYPE 1) / शंकरपाळे (प्रकार १)

Shankarpale is a very common faral / snack prepared during Diwali. These crispy crunchy sweet diamonds are an any time delight.

SHANKARPALE (TYPE 1) / शंकरपाळे (प्रकार १)

 INGREDIENTS

Melted vegetable fat / vanaspati ghee	½ cup or approx 50 gms
Sugar or jagggery	2 – 2 ½ cups
Maida / refined flour or wheat flour	4 cups
water or Milk	2 -2 ½  cups
Salt	½ tsp
Vegetable fat / vanaspati ghee	For deep frying

METHOD:

1.       Mix together the melted ghee, sugar, water or milk and salt. Keep for ½ hour and allow the sugar to dissolve.

2.       Bring this mixture to boil and then cool.

3.       Add in the maida little at a time and knead into dough. Allow to rest for 15 – 20 min.

4.       Divide into equal sized balls.

5.       Roll out into a chapati and cut into diamond shape.

6.       Deep fry in ghee till golden brown and crisp.

7.       Cool and store in an air tight container.

KHARE SHANKARPALE / SALTY SHANKARPALI ( TYPE 3 ) / खारे शंकरपाळे

Shankarpale is a very common faral / snack prepared during Diwali. These crispy crunchy diamonds are an any time delight.

They are made sweet or savory. Today I am sharing with you the savory version of shankarpale. Though here I have used carom seeds / owa / ajwain for flavor, you can substitute it with cumin / jeera.

KHARE SHANKARPALE / SALTY SHANKARPALE ( TYPE 3 ) / खारे शंकरपाळे 

INGREDIENTS

Maida / refined flour	3 cups
Owa / ajwain / carom seeds	1 tbsp
Salt	T.T.
Melted Vanaspati ghee / vegetable fat	¼ cup + for deep frying
Water	As req.

METHOD:

1.       Grind the carom seeds with a little salt to a coarse powder.

2.       To the refined flour add salt, the carom seeds powder and ¼ cup fat, add water as required and knead well to form a smooth dough.

3.       Consistency not hard and not too soft either, should be like chapatti dough.

4.       Allow the dough to rest for 30 min.

5.       If you find the dough too loose then just keep the dough in the fridge for 15 min,  that will firm the dough up a little.

6.       Divide the dough into balls, roll them out into thick chapatis.

7.       With a knife or a serrated cutter, cut the chapatti into diamonds, 1 inch X 1 inch. Increase or decrease the size to your preference.

8.       Arrange the diamonds on a plastic sheet or plate and allow them to dry for 5 – 6 hours.

9.       Turn them around and flip them over occasionally so that they dry up a little from outside.

10.   Heat the ghee for deep frying. When the ghee gets hot, lower the flame and allow the ghee to cool a little. When you no more see the ghee smoking then its approx. the right temp.

11.   Deep fry them in small batches on medium to low heat till it turns light brown.

12.   Remove on to absorbent kitchen paper.

13.   The colour of the shankarpale will deeped as they cool.

14.   When they are cooled, store in an air tight container.

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