KHARE SHAKARPALI / NAMAK PAREE

Sorry for late posting….

This year I had decided to make all the important dishes that can be associated with Diwali. With almost a week left for Diwali I guess all ladies would be busy searching traditional and new recipes for Diwali faraal and making them in their kitchen. Faraal is Marathi word for various Diwali snacks and sweets. This shankarpali was a regular at my home when we are kids. We had a special kind of cutter as shown in the picture which was used to cut these. My mom used to make this and her were very spicy and all cut in the same shape and size. As a kid I used to help my mom cutting this shakarpali with cutter.It was loads of fun. I have seen some people cut these into long strips instead of these little diamond shaped, which is easier and less time consuming. But I like these small diamond shapes because I feel it is fun. So try this recipe next time and enjoy and don’t forget to share your experience. Hope you like the recipe.

INGREDIENTS:

1 Cup All-Purpose Flour

1 Cup Whole Wheat Flour

½ teaspoon Carom Seeds

A teaspoon slightly crushed cumin seeds [optional]

Salt a per taste

METHOD:

STEP 1 - In a bowl sieve both the flour and add salt in it mix them.

STEP 2 - Then add warm water as required and knead a dough. Add water gradually as needed.

Make a thick dough.

STEP 3 - Cover it and keep it aside for 15 minutes.

STEP 4 -  After 15 minutes, knead the dough again to get smooth texture. Divide it into 3 equal portions. 

STEP 5 - Take a medium size portion of the dough and make a round flat ball.

STEP 6 - Dust some dry flour on a rolling board and roll out the dough like thin roti.

STEP 7 - Cut the roti into diamond shapes or as your choice shape with knife or cutter. Cutter picture is shared at the end of the recipe. 

STEP 8 - Heat oil on medium heat in a wide kadai.

STEP 9 - Now put the small batch of namak paray/ khare shakarpali into hot oil.

STEP 10 - Fry them until they turn slight yellow/ golden colour over medium low heat.

STEP 11 - Remove them from oil and place them on an absorbent paper.

Let it cool and serve.

   Serve them with tea or leave it just like that. You can store them in a clean air tight container for further use. But let them cool completely and then store.

Shakarpali Cutter-You have to cut with the circular disc at the end of the spoon which also give a nice zig-zag design.

VEG BREAD STICKS

This is very easy and simple recipe shared by one of my friend Rashmi Jaykumar. Today I am sharing the step by step recipe for preparing this bread sticks at home crispy and restaurant style. It's named so because of it's appearance. It is a extremely popular snack or starter; especially for kitty and cocktail parties or kids birthday parties. The presentable snack item, and it's colour comes from deep frying the bread which are topped with a mixture of potatoes and vegetables. Relish the veg bread sticks with green chutney or tomato ketchup as a evening snack with a hot cup of tea. So here is the recipe of veg bread sticks with step by step pictures. Hope you like this and want to try this. If yes then give a try and don't forget to share your experience. Thank you and happy cooking......!!!!

INGREDIENTS:
10 Bread Slices
3 Medium Sized Potatoes
1 Carrot Finely Chopped
1/2 Cup Green Peas
10-12 Beans Finely Chopped
3 teaspoons All Purpose Flour
2 teaspoons Corn Flour
1 tablespoon Chopped Coriander
1 tablespoon Chopped Mint Leaves
Salt as per taste
1 teaspoon Garam Masala
2-3 Green Chillies Chopped
1 teaspoon Chat Masala
1 tablespoon Sesame Seeds

METHOD:
STEP 1 - Boil the potatoes, green peas and carrot.

Cool them and then mash them. Keep it aside.

STEP 2 - Add all purpose flour and corn flour in it with chopped green chillies, coriander and mint leaves.

STEP 3 - Add the rest spices in it and make a dough with this mix.

STEP 4 - Cut the edges from the bread slices.[see notes]

STEP 5 - Apply spoonful potato mix over the bread slice and seal well.

STEP 6 - Sprinkle some sesame seeds over it and just press lightly.

STEP 7 - Heat oil in the wide pan.

STEP 8 - Fry the bread sticks till golden brown. Repeat the same with the rest of the bread sticks.

STEP 9 - Drain excess oil over a kitchen towel and serve hot.

Serve hot veg bread sticks with green chutney or tomato ketchup and enjoy it with a hot cup a adrakwali chai.

NOTES:  *Adjust the spices according to your taste.
                *You may cut the breads in circular discs with the help of round cooky cutter and in that case you call it as veg bread coins.
 
                 *You can also shallow fry the bread sticks instead of deep frying.

DRY EGG MASALA

Today sharing this recipe with all you which I borrowed from one of my Fb friend Mincy Jeevan. This egg curry is one of the famous ways to eat eggs in Southern part of India. As eggs are alltime favourite at my place , so eager to try this recipe and ohh it tastes really awesome. Other than taste and beneficial quick dinner promise, during fall-winter seasons, egg curries are one my favourite way to add some natural warmth of spices and eggs in our dinner. This is really a great dish and you can enjoy it with roti/ paratha anything. Here in this recipe I have used whole boiled egg and it looks perfect with it. This egg masala is a spicy version. If you want less spicy, you can reduce the spiceness. This goes as a side dish for any kind of dishes or as a main dish. So here is the step by step recipe with pictures. Hope you all love this.

INGREDIENTS:

6 Eggs

2 Tomatoes

2 Medium Sized Onions

1 Strand of Curry Leaves

½ teaspoon Turmeric Powder

2-3 teaspoon Red Chilly Powder

2  teaspoon Dry Coriander Powder

2-3 teaspoon Garam Masala

Oil as required

2-3 tablespoon Water  

METHOD:

STEP 1 – Boil the eggs with sufficient water.

Remove the egg shell and keep them aside.

STEP 2 – Blanch the tomatoes and

then blend tomatoes as well as onions separately.

STEP 3 – In a pan heat oil and put curry leaves in it.[ I didn’t used curry leaves because I don’t have]

STEP 4 – Then add onion paste in it and sauté well till the raw smell goes off.

STEP 5 – Now add tomato puree and cook well till slightly dry.

STEP 6 – Add the dry spices according to your taste and

 mix well and cook for a minute.

STEP 7 – Then make slits in the eggs from all sides.

STEP 8 – Put eggs in the masala and toss well.

STEP 9 – Add 2-3 tablespoon water in it and cook for 4-5 minutes. Add chopped coriander and egg masala is ready to serve.

Serve it hot with roti/ chapatti /paratha and enjoy.