Street Food Of North India

STREET FOOD OF NORTH INDIA

Hello everyone and welcome again to my blog. Today was a rainy day and I was feeling slightly hungry. So on checking my fridge for available options, I found some ground split yellow peas and lots of spring onions which are found in abundance in winters in India. So an idea came to my mind to make this great snack which is also a popular one of rural north India. It is still sold in fairs and festivals of rural areas in parcels filled with murmura or puffed rice topped with a spicy topping of yellow peas curry, dal fritters, chopped onions, green chilies and a dash of lemon juice to make it an awesome fulfilling snack. So let’s start with its making—

Puffed Rice – 250 gms.

Split yellow or green peas(skinless) dal and onion fritters.

The fritters can be made using any variety of dal but here I have chosen split yellow or green peas which are combined with chopped spring onions and green chilies to make it crunchy.

Ingredients:-

1. Split yellow or green peas dal – 250 gms.
2. Onions(finely chopped)or spring onions- 1.
3. Green Chillies(finely chopped) – 2.
4. Nigella seeds -1 tsp.
5. Salt – According to taste.
6. Coriander leaves(chopped)-A bunch.
7. Asafoetida-A pinch.
8. Vegetable Oil – for frying.

STEPS

Step 1

Wash and soak the dal overnight and then grind the dal coarsely the next morning. Chop the onions, green chilies and coriander finely.

Step 2

Take a bowl and add the dal in it. Mix in the chopped onions, green chilies, coriander, a pinch of asafoetida, a spluttering of nigella seeds and salt and mix everything well.

Step 3

Heat some oil in a kadhai and when its hot drop small lumps of this dal mixture in the oil and fry it till golden brown on both sides.

Step 4 

Take out the dal fritters on a tissue paper and keep aside.

Our tasty crunchy dal fritters are ready. Serve them with a dip of your choice.

Split yellow or green peas dal fritters in onion gravy.

Ingredients:-

1. The above-made fritters -5-6.
2. Onions – 2.
3. Green chillies – 1.
4. Ginger-Garlic paste – 1 tsp.
5. Turmeric powder – 1 tsp.
6. Red Chilly Powder – 1 tsp.
7. Garam Masala  – 1 tsp.
8. Vegetable or Subzi masala – 1 tsp.
9. Oil – 2 tbsp.

STEPS

Step 1

Heat a kadhai and add oil to it. Then add the onion and ginger-garlic paste. Then add finely chopped green chilies. Saute them for two minutes or till onions turn brownish. Now add salt, turmeric powder, red chilly powder,garam masala, vegetable or subzi masala and dry mango powder or amchoor to the masala and fry again till done. Add water further to make the gravy and then add the above-fried fritters to it. Simmer the dish on a medium heat for ten minutes till the gravy thickens.

Our dal fritters in onion gravy are ready. Serve it as the above combination or as you like with the main course.

Dry yellow peas curry.

Ingredients:-

1. Dry Yellow Peas -200 gms.
2. Onions – 2.
3. Turmeric powder – 1 tsp.
4. Red Chilly powder -1 tsp.
5. Ginger-Garlic paste-1 tsp.
6. Cumin powder – 1 tsp.
7. Tomato puree – 1 tsp.
8. Garam Masala – 1 tsp.
9. Oil – 1 tsp.

STEPS

Step 1

Wash and soak the yellow peas overnight. Pressure cook the peas next day till done.

Step 2 

Heat a kadhai and add oil to it. Next, add cumin and asafoetida to it and when they splutter, add a paste of onions and green chilies. Saute them for two minutes.

Step 3

When the onions are half-fried, add salt, turmeric powder, red chilly powder, cumin powder and tomato puree and saute again. Now add garam masala and saute again for two minutes. Now the masalas being properly cooked add water to make the gravy and next add the yellow peas in it and simmer the flame to medium and cook it as such for two more minutes.

Our yellow peas curry is ready. Garnish it with chopped coriander.

Finally our fun time snack collection is ready. Let me now tell you how to assemble it for enjoying it in the best way.

Firstly take some puffed rice in a bowl. Take the yellow pea curry in another bowl and then mix the two together topping it with a garnish of chopped onions with a dash of lemon juice.

Next, you may also eat it by mixing the puffed rice with the dal fritter curry again with the same topping.

And final combo will be of the puffed rice mixed in with the dal fritters alone and you can have a cup of hot jaggery tea with it also.

Friends do try the recipe at home. It is easy to prepare, tastiest to eat and if eaten in the combo series as described by me it will surely be way more than awesome to lighten up that boring afternoon or evening time with fun and ideas which was otherwise becoming heavier than one could take. So try it out in your leisure moments and put a smile on everyone’s lips and have a great time. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

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Delicious Indian Platter

DELICIOUS INDIAN PLATTER

Hi, friends.Welcome back. Today I’ll be sharing with you a great wholesome platter made of some dishes all tasty, healthy and really super. It can be made on weekends and is too good to be true.

1.Ingredients for the masala rice:-

1. Raw Rice – 1 cup.
2. Onions(finely chopped )-1.
3. Green Chillies -2.
4. Peanuts – 1/2 cup.
5. Black Mustard Seeds or Rai – 1 tsp.
6. Asafoetida – A pinch.
7. Curry leaves -5-6 leaves.
8. MDH Sambhar Masala -1 tbsp.
9. Turmeric powder – 1 tsp.
10. Saffola oil – 2 tbsp.
11. Dry mango powder – 1 tsp.
12. Salt- According to taste.

STEPS.

Step 1

Take the rice and wash it. In a pressure cooker add the rice with 1 1/2 cups of water and pressure cook it till done.

Step 2 

Now take a kadhai and add vegetable oil to it. Next add black mustard, curry leaves, asafoetida and when it crackles add the finely chopped onions to it. Now add peanuts and chopped green chilies. Fry it for two minutes. Now add salt, turmeric powder, red chilly powder and MDH sambhar masala, dry mango powder and rice and fry everything it. You can also add shallow-fried tofu, cashew nuts, and raisins in it.

Garnish it with chopped coriander.

Our Masala Rice is ready. It can be best had with a regular lunch or dinner platter of dals, stir-fries and curries or enjoyed alone.

2.Ingredients for the wheat flour phulkas:-

1. Wheat flour – 2 cups.
2. Water – for kneading.

Step 1

Take the flour in a bowl. Adding water knead a pliable dough. Now take small portions of the dough. Using a roller and rolling pin make circular flat shapes from the dough and then bake your phulkas by heating both sides of it.

Rub it with a clean cloth to remove the carbon that may be clinging to it.

Our phulkas are ready. They can be teamed up with curries, dals, stir-fries.

3.Ingredients for Moth Bean or Urad Dal with Greens.

1. Whole moth beans or sabut urad dal – 250 gms.
2. Bathua greens or Chenopodium Album – 200 gms.
3. Onions -1.
4. Green Chillies – 2.
5. Ginger paste – 1 tsp.
6. Garlic cloves -2.
7. Red Chilly Powder – 1 tsp.
8. Garam Masala Powder -1 tbsp.
9. Cumin Powder or Jeera Powder – 1 tsp.
10. Tomato Puree – 2 tsp.
11. Asafoetida -A pinch.
12. Turmeric Powder – 1 tsp.
13. Cumin – 1 tsp.
14. Sugar – 1/2 tsp.
15. Salt – According to taste.
16. Vegetable oil -1 tsp.
17. Fresh Cream and Coriander- For Garnishing.

Step 1

Take a kadhai and slightly roast the moth beans or urad dal in it. Chop the bathua greens. Now wash the dal and also the bathua greens. Take a pressure cooker and add the urad dal, bathua, salt, turmeric powder, red chilly powder and 2 cloves of garlic along with enough water and pressure cook till done. When done, mash the dal up in the cooker itself with a masher so that the dal, greens, and water become even.

Step 2

Now add tadka to the dal. For that take a kadhai, add oil and cumin. When they splutter add asafoetida, finely chopped onions, green chilies, ginger paste, salt, turmeric powder, cumin powder, garam masala and fry for two minutes. Now add sugar and tomato puree and fry again. Next, add the dal. Cook for five minutes and switch off the gas.

Garnish with fresh cream and chopped coriander.

Our urad dal is ready. Serve it with the masala rice, besan gatta curry as shown in the platter.

4.Ingredients for gram flour or besan gatta curry.

1. For the gattas -Gram Flour or Besan – 250 gms.
2. Turmeric powder -1/2 tsp.
3. Cumin powder – 1 tsp.
4. Garam masala – 1 tsp.
5. Red Chilly powder – 1 tsp.
6. Salt – According to taste.
7. Asafoetida – a pinch.

For the gravy:–

1. Onions – 3.
2. Ginger Garlic paste – 1 tsp.
3. Tomato puree – 1 tsp.
4. Salt – According to taste.
5. Turmeric powder -1 tsp.
6. Red Chilly powder – 1 tsp.
7. Cumin powder – 1 tsp.
8. Garam Masala – 1 tsp.
9. Vegetable or Subzi masala -1 tsp.
10. Water – 2 cups.
11. Saffola oil – 2 tbsp.

For the besan gattas:-Step 1 

Take a bowl. Add the gram flour. Now add the above ingredients and using water make a slightly thick sauce of it. Take a kadhai and heat it. Now add the gram flour or besan sauce and on medium heat cook it for two to three minutes till it becomes thick.

Step 2 

Take a plate and grease it with oil. Now take the besan mix while it is still hot on the plate and flatten it up using your palms till it gets in a proper flat shape. Let it dry. It will dry in two to three minutes, so let it remain so.

Step 3

When it dries cut it out in diamond shapes and shallow fry it in a pan.

For the gravy:-Step 1

Heat a kadhai. Add oil, then add cumin seeds. When it crackles add the onion and ginger -garlic paste, salt, turmeric powder, red chilly powder, cumin powder, garam masala, vegetable or subzi masala and fry it. Now add tomato puree and a half teaspoon of sugar or sugarfree and fry for a while till done. Add water to make the gravy and cook it for five minutes. When the gravy starts to thicken mix in the besan gattas and simmer the gas for two minutes.

Garnish with fresh coriander.

Our Besan Gatta Curry is ready.

The last of our platter but not the least is the simple potato and cucumber raita. It is appetizing and makes our meal more relishing and tastier.

5.Ingredients for the Potato and Cucumber Raita:-

1.  Yogurt – 250 gms.
2. Boiled Potato – 1.
3.  Fresh Cucumber – 1.
4. Onion – 1.
5. Tomato(deseeded)- 1.
6. Green Chillies- 2.

Step 1 

Wash, scrape and finely chop the cucumber, tomato, onions and green chilies. Cut the boiled potatoes in small cubes. Take the yogurt in a bowl. Add the cut cucumber, tomato, onions, green chilies and potato cubes in the yogurt. Also add salt, black salt, red chilly powder, chaat masala and curd masala in it. Mix all well. You can add some chopped coriander also for garnishing.

Our potato and cucumber raita is ready. Serve it as shown in the platter.

Our Delicious Indian Platter is ready. It is time to serve our platter. It can be had for lunch or dinner.

Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!

 

 

 

 

 

 

 

Rice Flour Thekua

RICE FLOUR THEKUA

Hello friends. Today I’m sharing with you a delicacy of Bihar. It’s Rice Flour Thekua. It’s really a great sweet dish and you can make it very easily.

Ingredients:–

1. Rice Flour – 400 gms.
2. Jaggery powder -200 gms.
3. Vegetable oil – 1 tsp.
4. Warm water – to make a slight hard dough.
5. Vegetable oil – for frying.

STEPS.

Step 1

Take the rice flour in a bowl. Mix the jaggery powder in some lukewarm water. Add 1 tsp of oil to the rice flour and mixing the jaggery water in it, knead a slight hard dough from it.

Step 2 

Now taking small lumps of the dough in your hand(you can grease your hands with some oil to avoid sticking)make a boat shape out of the dough as shown in the picture. You can alternately make any shape as you want from the dough. Keep them on a plate. You can grease the plate beforehand with little oil as the thekuas tend to stick to the plate.

Step 3

Heat sufficient oil in a kadhai. When it gets hot drop the thekuas one by one in the oil. Fry them till lightly browned. Take them out on a tissue paper.

Our Rice Flour Thekuas are ready. Serve them with the ice cream of your choice.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!

Steamed Rice Flour Dumplings In Milk

STEAMED RICE FLOUR DUMPLINGS IN MILK

Hello everyone and welcome to my food corner again. Well, this sweet dish is a very popular one amongst my family which I make every year. In our ancestral village when the rice crop matures, the new rice or “Naya Chawal “of the raw variety is found in abundance. So this dish is prepared in our village and in the whole of the Mithila community to which I belong and I have seen it made on the occasion of new year every year in my native place. I too have taken to the ancestral tradition and I make this sweet dish without fail every year on the new year eve and we have it with our friends, relatives and all others who come to my place. We enjoy its superb taste and surely it brings many memories of my stay at my village which is really priceless to me. So I wanted to share this unique dish with you. Here it goes—

Ingredients:–

1. Rice flour – 300 gms.
2. Milk – 1 1/2 lts.
3. Sugar – 50 gms.
4. Milkmaid – 2 tbsp.
5. Nuts and Raisins(chopped)like Almond, Cashew, Walnut -A handful.
6. Cardamom Powder – A pinch.
7. Kesar – A pinch.

STEPS

Step 1

Take rice flour in a bowl. Using some lukewarm water knead a pliable dough out of it.

Step 2

Take the milk in a boiler and reduce it to half its original amount or thicken it. Also, add 2 tbsp of milkmaid in it.

Step 3

Now make tiny balls of the rice flour dough and give it a star-like, round or cylindrical shape and boil some water in a saucepan. When it is steaming hot drop these tiny dumplings in this water and let it remain as such for around twenty minutes. When it gets hardened enough(you can touch it to see its firmness)take it out and keep aside.

Step 4 

Now when the milk is properly thickened add sugar, into it and then drop these steamed dumplings in it slowly. Let it cook for twenty minutes. Mix in the nuts and enjoy.

Our Steamed Rice Dumpling Porridge is ready. Serve it by sprinkling some saffron and cardamom powder over it. It is very tasty and a great sumptuous sweet dish of my house which is liked by all in my family. I hope you like it too.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!

 

 

 

Split Black Gram Khichadi

Makar Sankranti Special

SPLIT BLACK GRAM KHICHADI

Hello and welcome to my cozy corner and happy new year everyone. We welcome 2017 with renewed spirits, enthusiasm and a will to make it the best year for us with our efforts and energy. And as this cold month of January is passing by leaving us all cold but happy I would like to involve you in the tradition of India where each year on the 14th of January Makar Sankranti is celebrated by making this urad dal khichadi with all its accompaniments. We bid goodbye to the previous year and welcome our new year with all happiness, hope, spirits and good wishes. This day is the coldest day of the year and from the 14th each day grows longer equal to that of a sesame seed which means that days start to become longer than nights. It’s a wonderful time with the cold breeze all around and is also a great enjoyable time for us as we wear beautiful winter garments, make cappuccinos and enjoy our desi pakoras and write poetry. For me, nothing can surpass the enjoyment I derive from winters which happens to be my favourite season. So let’s know about making this dish. For this, you will need—-

Ingredients:–

1. Raw Rice – 200 gms.
2. Split Black Gram – 200 gms.
3. Onions – 1.
4. Ginger Paste – 1 tsp.
5. Asafoetida – A pinch.
6. Cumin – 1 tsp.
7. Bay leaf – 2.
8. Garam Masala powder-1 tsp
9. Butter-2 tsp.
10. Cumin powder-1 tsp.
11. Red Chilly Powder – 1 tsp.
12. Turmeric Powder – 1 tsp.
13. Salt – According to taste.
14. Cloves, Cardamom and Cinnamon(whole)-2 each.

STEPS

Step 1

Wash the rice. Roast the split black gram for two minutes until lightly browned. Take a pressure cooker and add some butter. Now add the cumin and when it splutters add onions, asafoetida, bay leaf and fry them for two minutes. Now add the cloves, cardamom, cinnamon and ginger paste and saute them for two minutes again. Then add cumin powder, red chilly powder,garam masala, turmeric powder and salt and saute all finally for two minutes.

Step 2

Add the roasted dal and rice to the cooker and adding water according to the consistency you want,i.e, either dry or watery close the lid of the cooker and pressure cook for ten minutes. Take care to add enough water to avoid burning.

Our Split Black Gram Khichadi is ready. Serve it with papad, vegetable fritters, sesame or flax seed chutney, curd, and a pickle of your choice. And don’t forget to drop a dollop of ghee in your plate of khichadi to make it super special.

Friends do try this recipe at home. Its very easy to make and a good substitute from your regular meal of rice, dal, and curry. Share your comments and feedback and have a great weekend everyone. Till then, healthy cooking, happy living!!!

 

 

 

Sauteed Broad Beans With Mustard

SAUTEED BROAD BEANS WITH MUSTARD

Hello and welcome everyone to my cozy food corner again. Today I’ll be making a curry of broad beans, having the scientific name Vicia Fava. Here I have taken the green ones which can be got abundantly in winter months in India. Though some of these varieties, the reddish and white ones can be found the whole year around. Broad beans are low in saturated fat, cholesterol, and sodium. They are a good source of dietary fiber, protein, phosphorus, copper and manganese and a very good source of folate. Yesterday I went to Big Bazaar Food Market and saw very good varieties of these beans and brought home plenty of them. And today here I am sharing this recipe which is so unique in taste having all the nutrition too.

Ingredients:-

1. Broad Beans – 250 gms.
2. Yellow mustard paste – 1 tbsp.
3. Onions(finely chopped)- half of 1.
4. Asafoetida or Hing – A pinch.
5. Five Spice Mix – 1/2 tsp.
6. Turmeric powder – 1/2 tsp.
7. Red Chilly Powder – 1/2 tsp.
8. Garam Masala – 1/2 tsp.
9. Dry Mango Powder or Amchoor – 1/2 tsp.
10. Salt – According to taste.
11. Vegetable oil – 1 tbsp.
12. Freshly chopped coriander – A handful for garnishing.

STEPS.

Step 1 

Wash, and destring the broad beans and blanch them in a saucepan for two minutes only. Keep aside.

Step 2

Heat a wok and add the given amount of vegetable oil in it. Now add the five spice mix, a pinch of asafoetida and chopped onions and saute them. Now add, turmeric powder, red chilly powder, garam masala, dry mango powder, salt and add the mustard paste and saute them for two minutes. Now add the blanched beans and saute them again and add just half a cup of water and cook everything till water dries up partially.

Step 3 

Garnish with freshly chopped coriander.

Note point:-1. It has to be noted that the mustard should not be overcooked when added along with the masala or it will go bitter in taste.

Our Sauteed Broad Beans With Mustard is ready. It can be had with chapatis, steamed rice, dal or anything you want to.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!

 

 

Beaten Rice And Peas Fry With Homemade Potato Chips

BEATEN RICE AND PEAS FRY WITH HOMEMADE POTATO CHIPS

Hello and welcome dear friends to my cozy corner again. Today I’ll be sharing a snack recipe of beaten rice and fried peas with homemade potato chips. It’s regularly made in my mom’s place in the evenings and is really delighting to be had with a cup of ginger tea. It is crunchy, lighter snack and I like it very much. I hope it will be liked by you all too. So let’s start making it—

Ingredients:–

1. Beaten Rice – 200 gms.
2. Green Peas – 100 gms.
3. Salt -According to taste.
4. Black Pepper Powder – A pinch.
5. Vegetable oil -For frying.
6. Homemade potato chips – 100 gms.

STEPS.

Step 1 

Heat vegetable oil or ghee in a kadhai and when it gets hot add the given amount of beaten rice into it and fry for two minutes.

Step 2 

Heat a wok, add two tablespoons of oil and when it is hot add the peas in the given amount and fry them. Add slight salt in it.

Step 3  

Now take a bowl. Add the fried beaten rice to it. Also add the fried peas, salt, and black pepper. Mix everything well.

Note point—1. The beaten rice should not be browned while frying.

2. The oil should be quite hot when you fry the beaten rice and then the fried beaten rice must be drained properly and preferably being put on a tissue paper till excess oil is totally absorbed.

3. A little bit of salt must be mixed in the peas while frying because then only it will absorb the salt and when mixed with the beaten rice would give the right taste.

HOMEMADE POTATO CHIPS

Ingredients:-

1. Potato-100 gms
2. Salt-According to taste
3. Soda-Bicarbonate-A pinch
4. Water-As required.

STEPS

Step 1

Wash, peel and cut the potatoes into thin round slices. You can use a chips cutter for it which is available in the markets.

Step 2

Boil water in a vessel and when it starts to boil, add the sliced potatoes in it along with salt and soda bicarbonate. Boil it for two minutes only. Take it out and dry it in sunlight for ten days till dried well. The potato chips are ready and you can fry them when you need to have them. You might sprinkle some chat masala over it to make it more fun.

Our Homemade Potato Chips are done.

Our Beaten Rice And Peas Fry With Homemade Potato Chips is ready. Enjoy it with a cup of hot vegetable and corn soup as a tea-time snack.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everybody. Till then healthy cooking, happy living!!!

 

 

Gram,Oats, Millet Flour And Spinach Cheelas With Brinjal And Flax Seed Bharta

GRAM, OATS, MILLET FLOUR AND SPINACH CHEELAS WITH BRINJAL AND FLAX SEED BHARTA

Hello and welcome my dear friends to my cooking corner again. Today I’ll be sharing a very healthy and tastier recipe which can be had at breakfast or brunch time. It is an inspired dish from Gujarati cuisine. It’s good for the digestion, lighter and super easy to make. So let’s start with it—

Ingredients:-For the cheelas.

1. Gram Flour or Besan – 100 gms.
2. Millet Flour or Bajra – 25 gms.
3. Oats(powdered) -1oo gms.
4. Spinach(finely chopped) – 1/2 small bowl.
5. Onions(finely chopped) – 1.
6. Green Chillies(finely chopped)-2.
7. Carom Seeds -1 tsp.
8. Salt -According to taste.
9. Fresh Coriander(finely chopped)-1 small bowl.

STEPS.

Step 1

Take a bowl. Now  add the given amounts of gram flour,millet flour,oats flour(you can churn your regular oats in a grinder to get its flour),finely chopped spinach,chopped onions,green chillies,carom seeds,salt and chopped coriander leaves and mix everything with some water to form a batter neither too thick nor too thin.

Step 2 

Heat a non-stick pan and simmer the flame for two minutes. When its appropriately hot drop one ladleful of the batter and spread it evenly on the pan to form a round shape from all the sides. Let the cheela cook on one side properly. When it is well cooked, flip the cheela over to the other side. In between the flippings, drizzle some oil in the pan and cook both sides till the cheelas are lightly browned altogether. Take them out and keep aside.

Our cheelas are ready. Serve them with brinjal-flax seed bharta, green chutney or coconut chutney.

BRINJAL-FLAX SEED BHARTA.

Ingredients:-For the bharta.

1. Brinjal(big size)- 2.
2. Flaxseed powder-100 gms(For it, you will need-Coriander seeds-50 gms, Dry red chilies-2, Flax seeds-50 gms).
3. Green chilly(chopped) -1.
4. Tamarind Paste – 2 tbsp.
5. Salt -According to taste.
6. Mustard Oil – 1 tbsp.
7. Chopped coriander and chopped onions – For garnishing.

STEPS

Step 1

Wash, wipe and slit the brinjals in halves keeping them intact,i.e, do not separate the halves.

Step 2

Pressure cook them till done.

Step 3

Take them out and mash them with a masher. To make the flax seed powder, take the given amounts of coriander(dhania), dry red chilly and flax seed and roast everything till browned. Now grind them together.

Step 4

Mix the flax seed powder in the mashed brinjals along with salt and mustard oil. Add the tamarind paste and mix all up again.

Step 5

Garnish the mashed brinjals with chopped green chilies, chopped onions, and chopped coriander leaves. Alternately you can add the first two ingredients in the process of making the bharta instead of adding at the time of garnishing.

Our Mashed Brinjals And Flax Seed Bharta is ready. It can be served with theplas, cheelas, dosais, steamed rice, and dal or with anything you would want to.

Friends do try the two recipes at home. Share your comments and feedback. These recipes are best had as morning or evening snack and are really so non-fussy. So give them a try and let me know your experience. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

 

 

Steamed Rice Flour And Jaggery Dumplings

Steamed Rice Flour And Jaggery Dumplings

Hello and welcome dear friends to my corner again. Today’s recipe is a sweet-savory dish which is unique in taste and quite fun to prepare too. It sure will leave you so sweetly happy. So let’s start with it—

Ingredients:-

1. Rice Flour – 400 gms.
2. Jaggery Powder -250 gms.
3. Water – for steaming.
4. Cardamom Powder – for decoration.
5. Honey – for decoration.

STEPS

Step 1

Take rice flour in a bowl. Using lukewarm water knead a pliable dough out of it. Keep aside.

Step 2 

Now take a lump of the dough and rub your palm with some oil. Make a round shape out of the lump, then make a small hole in the middle of it and fill it with jaggery powder. Now close this hole by sticking all ends together and give it a boat-like shape, thicker in the middle and tapering at the ends. You can make these in any shape you want but here I have made them in a boat-like shape. Now grease a plate with oil and put the dumplings gently on it. Be sure to do this step otherwise the dumplings will stick to the plate and won’t lift from it.

Step 3 

Take a big size vessel and fill it half with water. Now heat the water and when it starts to boil slowly drop two to three dumplings in it. Steam them for thirty minutes or until they get a bit hardened and leave the edges of the vessel.

Step 4 

Now take them out one by one out and place them on a plate. Serve them hot and sprinkle some cinnamon powder and drizzle some honey over them.

Our Steamed Rice Flour And Jaggery Dumplings are ready. Eat them hot or cold. This recipe is a famous one in northern India and mostly made in the month of January around the time of Makar Sankranti. It requires lesser ingredients and has a likable taste.

Friends do try this recipe at home. Share your comments and feedback. Have a great week. Till then healthy cooking, happy living and Happy New Year to all.