Monday, 17 April 2017

Farsan Bhel Puri

Farsan Bhel Puri 😋- is just another variation of Bhel Puri, which includes Farsan {mixture of ingredients like sev, boondi, papadi, ghatiya, and so on}. I have already posted Bhel Puri recipe. So let's go directly to the recipe.

Check out the recipe for the chutneys here below...

Makes 1 plate of Farsan Bhel...

Puffed Rice 1 cup
Pani Puri's puri 3 to 4 puris roughly broken

Farsan {Mixture} 1/2 cup
Boiled Potato 1 mashed
Onion 1 small Finely Chopped
Tomato 1 small Finely Chopped
Sweet chutney / Tamarind Dates Chutney 1 tbsp
Green chutney / Mint Coriander leaves chutney 1 tbsp
Chaat Masala Powder 1 tsp or as per liking

For Garnishing /  Topping:
Zero Size Sev as per liking

Freshly Chopped Coriander Leaves little
Lemon Juice 1 squeeze


In a large bowl, add puffed rice, farsan and all the ingredients - onion, tomato, mashed potato, broken pieces of puri's, sweet chutney, green chutney and chaat masala powder.

Toss everything well.

Top / Garnish with a squeeze of lemon juice, freshly chopped coriander leaves and sev and serve immediately.

Enjoy this mouth watering Farsan Bhel with family and friends...

Tuesday, 11 April 2017

Watermelon Granita

Watermelon Granita is an easy yet a "time consuming" dessert with the end result being just refreshing during the peak summers. With "time consuming" I mean - to make Granita every 2 to 3 hours gap , it has to be removed from the freezer and broken into small crystals and again to be freezed and again the same method is repeated 2 to 3 times to get a perfect Granita dessert. This is actually the method to make a simple Granita.

Granita is made with fresh fruits and best with the summer season fruits like watermelon, muskmelon, lemon, strawberries and many more.

Makes 2 small dessert cups of Granita...

Watermelon chunks / cubes 1 cup
Lemon juice 1 tbsp
Sugar 2 tbsp or as per preferred


In a blender / mixer add chunks / cubes of watermelon, lemon juice and sugar and blend it well.

Now transfer to a air tight box that is freezer friendly.

Freeze it for about 2 hours.

Now take the box, break the iced watermelon, and again keep it in freezer for about 2 to 3 hours.

Take it out now, and try to break it with a fork and crystals like chunks will be seen. Our watermelon Granita is ready to go served.

Transfer to a serving cup.

Enjoy this delicious simple summer dessert that can keep one cooling during the peak summer.

Wednesday, 29 March 2017

Nimbu Pani

Nimbu Pani one of the best drink during the Summers. Summer is here and it's just perfect to welcome nimbu Pani in our daily routine for that freshness needed and  to beat the sweat. It's a simple and easy drink made from ages in each household and liked by elders to youngsters to kids no doubtedly.

Lemon 1
Salt as required
Sugar as per sweetness liked
Jeera powder / cumin powder a pinch {optional}
Chilled water 1 glass

In a mixing bowl / jar squeeze the lemon to get it's juice discarding the seeds.

In it now add salt and sugar as per taste required. Mix well until sugar dissolves. If adding jeera powder, add at this stage. Mix well.

Transfer to a serving glass.

Garnish with lemon slice.

Refresh with this extremely tasty age old drink this summer.

Saturday, 25 March 2017

Sweet Bhakri

Sweet Bhakri {in Gujarati we call this roti as bhakri} is a easy and an interesting flatbread that is made with leftover chaasini {sugar syrup} at home. This is my mother's recipe and I like this sweet bhakri to the full. I can have 2 at a time.

Leftover chaasini 1/2 to 3/4th cup {as per sweetness needed}
Whole Wheat Flour / Atta 1 cup
Ghee as needed- for making dough + for drizzling over the Bhakri.

In a bowl take atta. Add the chaasini and little ghee and start making a dough. If needed just give a touch up of water, but don't add too much water as we need a hard dough and not soft.

Now take a small ball size dough, and start  rolling to form a bhakri / roti taking some atta to dust while rolling. { This bhakri / roti is usually made in small size only as the hard dough makes it break at the sides easily}.

Once a small size bhakri / roti is made, place it onto the tawa and start to cook the bhakri.

As small brown spots are seen, flip it to other side, apply ghee this side and again flip it to other side and cook until done on both sides.

Transfer to a serving plate.

Serve as it is. It doesn't need any accompaniment as the sweetness itself is enough to enjoy it.

Sunday, 29 January 2017

Dal Fry

Dal Fry is a famous and the best accompaniment dish in restaurants that is ordered, as it goes best with almost anything like roti, naan, rice dishes and khichdi as well. Today I am sharing home style dal fry that is easy and simple to make.

Tuvar Dal 1 cup
Onion 1 small finely chopped
Tomato 1 medium finely chopped
Green Chili 1 slit
Ginger 1" piece
Garlic 2 to 3 pods
Salt as per taste
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander Powder 1 tsp
Oil 1 tbsp
Ghee 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida 1 pinch
Curry Leaves few
Dry Red Chili 1
Freshly Chopped Coriander Leaves few

Wash and drain tuvar dal and pressure Cook adding enough/needed water, garlic pods smashed, ginger slits, turmeric powder and salt. Pressure cook for around 5 whistles or as per the quality of the dal.

Once the pressure releases, roughly mash the dal{as we want the thicker bite of dals consistency for dal fry}.

Let's start preparing the dal fry...
In a pan, heat oil and ghee. As it heats, add mustard seeds, cumin seeds, asafoetida, curry leaves and dry red chili and saute.

Now add onion and saute until onions are soft and translucent.

Add tomatoes and saute until mushy.

Now add the cooked dal.

Add red chili powder, coriander powder and check for salt. Add salt if required. Mix everything well and cook for around 5 to 7 minutes.

Our Dal fry is ready.

Garnish with freshly Chopped Coriander Leaves.

Serve as per liked with roti/chapati/naan or jeera rice.

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