Friday, August 10, 2007

Tea Time Snacks - Plain and Kali Mirchi Mathri

Tea Time Snacks

Plain Mathri

Ingredients

  • Maida - 250 grams
  • Rawa / Suji - 1/4th cup
  • Salt - As per taste
  • Ghee - 1/4th cup
  • Ajwain - 1/2 teaspoon
  • Water - as required to knead maida into a tight dough

Method

  • Sieve maida, add rawa, salt, ghee,ajwain and knead into a tight dough
  • Now keep this aside for 5min
  • Now make small-small balls of around one rupee coin and press them in between your palms
  • Take ghee in a pan, haet it and fry these until they turn light brown
  • Let them cool, after it cools, store in an airtight container
  • Serve them with aachar as a snack

Kali Mirchi Mathri

Ingredients

  • Maida - 250 grams
  • Rawa / Suji - 1/4th cup
  • Salt - As per taste
  • Ghee - 1/4th cup
  • Ajwain - 1/2 teaspoon
  • Kali Mirchi -1 and half teaspoon, half ground(remember, donot ground the kali mirch soo much that it becomes powder, let the kali mirch pieces be a little big, which can be chewable)
  • Water - as required to knead maida into a tight dough


Method

  • Sieve maida, add rawa, salt, ghee,ajwain,kali mirch and knead into a tight dough
  • Now keep this aside for 5min
  • Now make small-small balls of around one rupee coin and press them in between your palms
  • Take ghee in a pan, haet it and fry these until they turn light brown
  • Let them cool, after it cools, store in an airtight container
  • Serve them with tea
  • These can also be eaten as a snack with aachar

  • NOTE : You can also use oil instead of ghee and when u use ghee(to knead the dough) heat it, and knead the dough using warm water, but if you are using oil, ou can use cool water to knead the dough
  • These can also be eaten as a snack with aachar

NOTE : You can also use oil instead of ghee and when u use ghee(to knead the dough) heat it, and knead the dough using warm water, but if you are using oil, ou can use cool water to knead the dough

Wednesday, August 8, 2007

Sticks and Straws


Starter-masala, ajwain and cheese sticks



Masala Sticks


Ingredients
  • Maida - 150grams
  • Salt - 1/4teaspoon
  • Water - 1 /2 cup oras required(for kneading the dough)
  • Bakery butter - 5grams
  • Sugar - 5grams
  • Compressed yeast or fresh yeast - 5 to 7 grams
  • Pepper powder -1/4 tea spoon
  • Red chilli powder - 1/4teaspoon
  • Coriander leaves - 1/4cup
  • Mint leaves - 1/4 cup
  • Green chillies - 3-4 finely chopped
Method
  • Make a well of maida, add salt, butter,sugar, yeast, water, leave aside for 5min. Now add pepper powder,red chilli powder,coriander leaves, mint leaves,green chillies, and make a soft dough.
  • Now roll them into sticks, brush them with milk mixed with sugaer, and bake them in a preheated oven at 180degree centigrade for about 30min or till done
  • Cool and store them in an airtight container, and serve with soups.

Ajwain Sticks

Ingredients
  • Maida - 150grams
  • Salt - 1/4 teaspoon
  • Water - 1/2 cup or as required
  • Bakery butter - 5grams
  • Sugar - 5 grams
  • Compressed or fresh yeast - 5 to 7 grams
  • Ajwain - 3/4 tablespoon

Method

  • Make a well of maida add salt, butter,yeast, sugar and add water, leave for 5min and knead into a soft dough
  • Now top with ajwain and brush them with milk mixed with sugar and bake it in a preheated oven at 180degree centigrade for about 30min or till done
  • Cool and store in an airtight container and serve with soups.


Cheese Straw Sticks

Ingredients

  • Maida - 150grams
  • Salt - 1/4 cup
  • Water - 1/2cup or as required
  • Bakery butter - 5 grams
  • Sugar - 5 grams
  • Compressed or fresh yeast - 5 to 7 grams
  • Cheese - as required

Method

  • Make a well of maida, add salt, butter, yeast,sugar and water, and leave aside for 5min, and knead it into a soft dough
  • Now shape them into straws, brush them with milk mixed with sugar and bake in a preheated oven at 180 degree centigrade for about 20 - 30min or till done. Just before removing from the oven, grate cheese on these straws and further bake for 5min.
  • Before serving, Reheat and serve

Tuesday, August 7, 2007

Starter - Plain and Jeera Soup Sticks

Plain Soup Sticks


Ingredients

  • Maida - 150 Grams
  • Water - 1/2 Cup or as required
  • Bakery Butter - 5 grams
  • Salt - 1/4 Teaspoon
  • Sugar - 5 grams
  • Compressed Yeast or Fresh Yeast - 5 to 7 grams
Method
  • Take maida add salt, butter, yeast, sugar and water, leave for 5 minutes and knead it into a soft dough.
  • cover the dough with a wet thin cotton cloth and keep aside for 30 minutes.
  • Then roll the dough into long sticks and straws and further leave them for about 15 minutes.
  • Now brush them with milk mixed with sugar and bake them in a preheated oven at 180 Degree Centigrade for about 30 minutes or till done.
  • Now cool them and store in an air tight container.
  • Serve with soup or can be eaten just like that.

Jeera Soup Sticks


Ingredients

  • Maida - 150 Grams
  • Water - 1/2 Cup or as required
  • Bakery Butter - 5 grams
  • Salt - 1/4 Teaspoon
  • Sugar - 5 grams
  • Compressed Yeast or Fresh Yeast - 5 to 7 grams
Method
  • Take maida add salt, butter, yeast, sugar and water, leave for 5 minutes and knead it into a soft dough.
  • cover the dough with a wet thin cotton cloth and keep aside for 30 minutes.
  • Then roll the dough into long sticks and straws and further leave them for about 15 minutes.
  • Top with jeera (cumin seeds), brush them with milk mixed with sugar and bake them in a preheated oven at 180 Degree Centigrade for about 30 minutes or till done.
  • Now cool them and store in an air tight container.
  • Serve with soup or can be eaten just like that.

Monday, August 6, 2007

Starter - Sticks and Straws (Basic)


Basic Dough For Sticks & Straws

This item is served with soup like bread crumps.

Ingredients

  • Maida - 150 Grams
  • Water - 1/2 Cup or as required
  • Bakery Butter - 5 grams
  • Salt - 1/4 Teaspoon
  • Sugar - 5 grams
  • Compressed Yeast or Fresh Yeast - 5 to 7 grams
Method
  • Take maida add salt, butter, yeast, sugar and water, leave for 5 minutes and knead it into a soft dough.
  • cover the dough with a wet thin cotton cloth and keep aside for 30 minutes.
  • Then roll the dough into long sticks and straws and further leave them for about 15 minutes.
  • Use them fried or baked.