RECIPES:

GARLIC POWDER
1.Garlic Pods ;Peel garlic and dry under sun for 2-3 days.
2.3rd day grind well and Take a plastic sheet, plate or clean thin cotton cloth and spread garlic paste over
plastic sheet or cloth evenly), dry under sun for 3days. Garlic will be become like thin crackers/pieces.
3.7th day again grind well.Store in air tight jar/container.

ONION POWDER

1.Peel and chop your onions.Then, spread the onion pieces out on a tray.and place under the sun to dry.
Make sure you cover the tray with a net or a thin cloth to prevent insects and dust from getting into
contact with the Onions.
2.Under direct sunlight , it should only take you around 2 - 3 days to dry.or heat in a 150 degree oven
or in a food dehydrator until dry.
3.4th day grind well. R E A D Y

BASIL OR OREGANO POWDER

1.Cut basil leaves or (Oregano,spinach any leaves you can follow this method) from the stems (Rinse cut
basil leaves under cold water before drying them.)
2.Spread the leaf a tray or a large plate and and place under the sun to dry for 1 day Make sure you cover
the tray with a net or a thin cloth to prevent insects and dust from getting into contact with the leaf.after 2
hours just turn it other side.
3.next day dry and brittle to the touch. If the leaves or stems still feel a little flexible, let them dry for one
more day.but next day u keep it inside the house,but make sure you choose a place with freely circulating
air and moderate sunlight to aid the drying process.
4.Once they're totally dry you can use a food processor to make them into flakes or powder. its natural
aroma and flavour.Perfect for pasta, salads, sauces,etc.
5.Store it in an air tight jar.

If you're using the oven, place the tray of leaves inside the preheated oven and let them bake for 15 to 20
minutes. Turn off the oven and leave the leaves inside overnight. In the morning, they should be
sufficiently dry.
AMCHUR POWDER
1.unripe mangoes completely dry (wash well wash well dry with a cotton cloth.) peel the skin,then peel the
mangoes into thin strips.
2.spread the thin peeled mango strips on a tray or a large plate and and place under the sun to dry for
3days. Make sure you cover the tray with a net or a thin cloth to prevent insects and dust from getting into
contact with the peels.

3.keep under sun light for6 to 8 days.

4.grind well,store amchur powder in a jar.store at room temperature.

Eggless Vanilla Ice Cream Without Ice Cream Maker

Ingredients

Whipping Cream - 1 Cup

Milk - 1 Cup

Vanilla Extract: 1 Tsp

Milk Powder - Cup

Condensed Milk - Cup

Powdered Sugar - Cup

Instructions
1. In a pan, add the milk, milk powder and heat till it gets a boil. Transfer to a bowl and let it
cool to room temp.
2. In a bowl, Add the whipping cream and beat it well using a whisk or a beater.
3. Once you can see the traces, add the sugar and beat it till stiff peaks.
4. Add the condensed milk and vanilla to the milk+milk powder mix and mix well.
5. Now add this mix to the whipped cream and mix well. Freeze for 6-7 hours, Scoop into
an edible chocolate bowl or a regular ice cream bowl and enjoy! :)
Notes
For Chocolate Bowls: Take some Dark Compound/Milk Compound and melt it over simmering
water. Now take some chocolate and spread it to some silicone muffin moulds/paper liners.
Refrigerate for 2 mins, peel and enjoy :)
The way, I started making this type of Ice Cream was from only Whipping Cream, and
Condensed Milk. Feel Free to adjust the recipe as you prefer, the main keys in this recipe is Air
from Whipped Cream, Fat from Condensed Milk and Milk Powder. And moisture from Milk. :)

Choco Bar Recipe

Ingredients

Without Ice Cream Maker - Easy, Eggless

Whipping Cream - 1 Cup

Vanilla Essence - 2 Tsp

Milk Chocolate - Cup

Powdered Sugar - Cup

Milk - 1 and Cup

Milk Powder - Cup

Instructions
1. In a bowl add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip
it till stiff peaks.
2. Add the vanilla and milk powder. Mix well and add the milk. Fold well.
3. Pop it in the freezer for about 3-4 hours.
4. In a bowl, add the milk chocolate and place it over simmering water in a saucepan and
melt the chocolate.
5. Take a popsicle mould or a bar chocolate mould and coat the insides of the mould with
chocolate. You can use a spoon or a piping bag. Piping bag works better.
6. Remove any excessive chocolate and pop it in the freezer for 3-4 mins or until the
chocolate is set and is chilled.
7. Spoon the semi frozen ice cream and put in the stick. Pop again in the freezer and let it be
in there for 3-4 hours.
8. When ready to serve, dip the mould in room temp water for 10 seconds and shake the
water. Now turn it around and try to take one bar out slowly shaking the handle.
Enjoyyyy!
Notes
I used a mix of Dark and Milk Chocolate.
You can add some peanuts to the chocolate and the coat the mould for a nutty bar :)

Chenna Recipe| Indian Food Basics

Recipe type: Indian Basics
Cuisine: Indian
Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins
Print

Ingredients

Fresh non-homogenized milk - 500ml

Lemon Juice - 2 Tbsp.

Water - 2 Tbsp.

Instructions
1. Take milk, and boil it in medium flame stirring occasionally to prevent the cream from
separating. As it boils, switch off the flame and then keep stirring until 30 secs or so.
2. Now gradually add the lemon juice. Add 2 tsp at first then stir for 20 secs or so, then keep
on adding 1 tsp and stirring until it curdles. If you add excess lemon juice it can lead into
stiff/chewy/hard chenna.
3. Take a bowl, keep a strainer/colander on top of that and then line a wet cheese
cloth/muslin cloth. Wet cloth will not wobble/move. Strain the chenna as soon as
possible. if you keep the chenna sitting there it can get chewy/hard.
4. Now add about 1 cup or more of cold water to the chenna. This will cool the chenna also
will get rid of the pungent lemon smell.
5. Gather the sides and then squeeze water slowly.. Dont add much pressure. Squeeze least
amount of pressure... Dont take out all the whey from it here.
6. Dont throw the whey, see tips/notes!
7. Hang this in a tap or a kitchen cupboard handle and let the whey drop for a hour or two.
8. Now open and use as required!!
Notes

Make sure to stir milk occasionally to prevent the separation of cream.

As soon as it boils, make sure to let it cool for some time or about 1 minute. Then add the lemon
juice to curdle. This will make sure that you get soft chenna.
You can use citric acid or vinegar in place of lemon. But lemon works best!!
For making rasgullas, moisture content of the chenna is the main key.. if its wet, they can mix
with syrup if very dry they can come out dry.. So make sure to hand it for 1 hour or more and let
the chenna moisture drain on its own.
Whey: Guys, trust me this is very versatile.. Dont throw it at all.
Use it as veg stock it any dish, and see the magic. i prefer in sambhar, it takes it to another level.
Make ur pizza, chapati, naan, bread or any kind of dough using this..
Use this to make Kadhi.
Drink it, its proteinous.
Keep it in counter for 3-4 days that'll make it even sour. Then curdle the milk again using this for
even softer chenna.
In all there are many many uses of this whey.. Dont throw it at all!

Gulab Jamun Recipe | Traditional Desi Style

Prep time: 30 mins
Cook time: 30 mins

Total time: 1 hour

Ingredients

Sugar - 1 Cup

Water - 1 Cup

Rose Water - 2 tbsp.

Saffron - Few Strands

Cardamom - Tsp

Khoya - 90 gm

Chenna - 25 gm

Maida - 1 tbsp.

Baking Powder - 1 Pinch

Saffron - few strands

Pistachio - 1 tbsp

Cardamom - 1 tsp

Ghee - for frying

Water - as needed

Instructions
1. For Sugar Syrup: Add 1 and half cups of water and 1 and half cups of sugar to a big pot.
Mix it well, bring it to a roaring boil. Test by dropping one drop of syrup to a bowl of
cold water. If the syrup mixes with water after sinking, its ready! We do not require any
thread consistency.
2. Keep aside and add some crushed cardamom pods and saffron strands to it.
3. Knead chenna until well combined. Keep aside. Knead khoya until smooth and soft.
4. Mix chenna and khoya. Knead for 2 minutes. Add maida and baking powder to the
mixture and fold it all together for completely soft dough. If your dough seems a bit dry,
add a tsp. of water/milk to it.
5. Make filling for Gulab Jamun: one tsp. of cardamom, few strands of saffron, and 1 tbsp.
of pistachio. All mixed together.
6. Make 6 portions out of the mixture by stuffing a bit of the stuffing we prepared.
7. Heat up ghee. Turn off the gas. Ghee should not be hot. It should just be warm. Slowly,
add the balls and let them sink into the ghee. Once it rises, start stirring slowly, creating
round turns into the pan so that the balls move and get the color and fried from all sides.
8. Once, the Gulab Jamuns are of the color you had been searching for, transfer it to the
warm enough sugar syrup.
9. Top the bowl of soft gulab jamuns with some rose water. Let it be in syrup for 4-5 hours.
I prefer to eat the next day!

10. Serve hot by heating in a microwave or in a stove top. Garnish with pistachios and
saffron strands.
Notes
Sugar syrup should be warm enough while adding the fried balls.
Use homemade chenna and mawa for better results.
Baking powder is a finger dash.
Dough should be soft and smooth. Use Milk/Water to make it soft if its stiff.
For frying, I would suggest a saucepan as shown in video.
Make sure ghee has to be warm when balls are added. And you need to fry them in very low
flame. Otherwise they will be raw from inside! It will take 8-15 mins to fry one batch.
Continuously stir the ghee to ensure great color.
Soak gulab jamun in syrup for atleast 4 hours before serving. Taste great next day bdw!

Mawa/ Khoya Recipe | All Homemade

Recipe type: Indian Food Basics
Cuisine: Indian
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Print

Ingredients

Fresh Non-Homogenized Cow Milk - 500ml

Ghee - tsp

Instructions
1. Take a wide pan, preferably a non stick. Add the milk and let it boil in medium flame.

2. Stir occasionally to prevent the burning of milk. Stirring also ensures that the
malai/cream does not comes to the top and we get a perfect mawa.
3. In about 20-30 mins, it'll get thick. Once the milk starts getting very thick and gets small
bubbles, add the ghee and now continuously stir until it starts leaving sides.
4. Once it leaves the sides, switch off the flame.
5. Let it cool in the pan. And if you are not satisfied with the thickness of mawa after it
cools, cook for another minute.
Notes
For Stiff Mawa: Cook for another 3-4 mins after it leaves sides in lowest flame.
This recipe is of soft mawa/hariyali mawa.
The recipe i gave yields 85-100gm of hariyali/soft MAWA

Pizza without Oven, Yeast. Instant Pizza - Eggless Baking

Without Oven
Print
Ingredients

For Base: Maida/Plain Flour - Cup

Yogurt - As required to make dough

Salt - To Taste

Baking Soda - Tsp

Baking Powder - Tsp

Mixed Herbs - 1 Tsp [Optional]

For Instant Sauce: Ketchup - 2 Tbsp

Salt - Tsp

Garlic Paste - Tsp

Mix Herbs - 1 Tsp

For Topping: Onions - As required

Capsicum - As required

Cheese - As required

Pizza Sauce - As required

Salt, Pepper - To Taste

Mix Herbs - As desired

Oil - 1 Tbsp

Instructions
1. For Base: Take 2 cups of salt and add it to a kadhai/cooker then place a wire stand and
cover the pot/cooker and switch on the flame in med.
2. Add the ingredients in a bowl/kneading plate and make a soft dough.
3. In a floured surface, roll the pizza and transfer the base into a 7" cake tin or any utensil.
Prick holes using fork. And transfer the base into the preheated cooker/kadhai and cook
for 5-6 mins.
4. Pizza base is ready.
5. For Sauce. Mix everything and keep aside.
6. For Finishing Pizza: Heat a big pan/kadhai covered without anything inside for 5-6 mins.
7. If you wish to toast the pizza on side where you wish to put toppings, toast it in the
kadhai until light brown.
8. After the pizza is toasted on the topping side, brush down the pizza with oil. Now spread
the sauce, then some cheese, onions, capsicum, salt, pepper, and again some cheese.
Smear the left over oil over the cheese.
9. Transfer the pizza in the preheated kadhai and cook for 5-7 mins.
10. After its cooked, sprinkle herbs if you wish and serve Hot!

Black Forest Cake - Eggless Baking Without Oven

Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours 30 mins
Print

Ingredients

Dry Ingredients: All Purpose Flour - 1 Cup

Cocoa Powder - 3-4 Tbsp

Powdered Sugar - Cup

Baking Soda - Tsp

Baking Powder - Tsp

Wet Ingredients: Butter - Cup

Condensed Milk - Cup

Vanilla Extract - 1 Tsp

Milk/Hotwater - As required

Salt - 1-2 Cup

Icing: Whipping Cream - 550-600ml

Powder Sugar - 5-6 Tbsp

Vanilla - If desired

Filing: Red Cherries - Cup

Syrup: Syrup from Cherry tin - Cup

Sugar - 4 Tbsp

Shavings: Chocolate Bar - As required

Red Cherries for top - 8-10

Instructions
1. Sponge: Add the salt to a cooker, use a idli cooker or a normal cooker(without
whistle). Then keep a rack, cover and heat in low flame!
2. Take a bowl and add in the room temp. butter, beat it. Then add the sugar
and cream until light and fluffy. Takes 2-3 mins! Now add condensed milk,
whisk for good 3-5 mins.
3. Take a sieve and sift in the flour, cocoa, baking powder, baking soda. Fold the
flour into the wet ingredients using a spatula or a spoon.
4. Slowly add in Milk or hot water and make a smooth dropping consistency
batter.
5. Apply butter to a cake tin preferably a 6" or 7"(depending upon height
required) or a steel/aluminium container of such diameter. Then a butter
paper(for smooth, perfect, cake!) in the bottom and again butter it.
6. Add the batter to the cake tin and then tap it twice!
7. Keep the tin in the cooker which must be preheated by now, Cover it and
make sure its in low flame!
8. Bake for 25-30 mins*. Check after 25 mins with a toothpick, if the toothpick
comes out clean, cake is ready! If not, bake for another 5 mins.
9. After cake is baked, take it out and let it cool for 10 mins. Loosen the sides
with a knife and then transfer the cake into a plate then a cooling rack!
10.Chocolate Sponge is ready.
11.Icing: Chill a stainless steel bowl and a wire whisk in freezer for about 15-30
mins. Also make sure the cream is chilled!
12.Add the chilled cream, powdered sugar and vanilla(i don't prefer) to the
chilled bowl and whisk until soft peaks! Then keep the cream in the fridge for
another 15-20 mins and then beat for 3-5 mins or until stiff peaks!
13.Whipped Cream is ready!
14.Filling: Take the cherries and crush them lightly to take the seed out!

15.Syrup: Take out syrup from cherry tins. Add sugar to it and then heat until
sugar melts! Don't over heat, just until sugar melts.
16.Shavings: Take dark compound chocolate bar and peel it with a peeler! After
peeling, freeze for 10 mins or more so that they get stiff and its easy to crush
and apply!
17.Lets Assemble: Take 3-5 bowls and keep a plate over it. Or simply use a turn
table!
18.Cut cake into three layer horizontally by turning the table. Transfer the layers
to a plate.
19.Touch the turn table with cream to ensure safe decoration and then add the
bottom sponge layer to it.
20.Spread 3-4 tbsp of syrup to it. Spread a good inch layer of cream to it.
Then some cherries. Now the middle layer, syrup, cream and cherries.
21.Now the final layer, keep it upside down and then spread syrup!Take a big
dollop of stiff cream and then spread it on top as well on sides. Then make it
smooth! If crumbs are seen, do a crumb coat!
22.Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to
serving base!
23.Transfer the cake to Cake base using palette knife. Be careful!
24.Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe
with circular motion on top which makes rosettes.
25.And pipe and lift on bottom.
26.Sprinkle chocolate shavings all over sides and top.
27.A cherry on the top of each rosette!
28.Its ready!
Notes
Cocoa Powder Quantity: It depends upon quality. I would recommend to use 3.5
tbsp!
Milk/Hot water: You can use either one. I prefer both. About 2-3 Tbsp Milk and rest
hot water. Using only milk can produce a milk chocolate type of taste!
Baking Time: It depends upon the stove.. It can take upto 45 mins.. But dont
overbake.. Once the toothpick comes out clear, switch off the flame and take it out!
Overbaking can result into hard cake!
Usually Kirsch(Cherry Rum) is used in this cake as a syrup. We are making at home,

so we'll use the cherry syrup from tin!

You can use any of red cherries, black cherries, maraschino cherries. They are
available in tins!

Atta Pizza Recipe / Wheat Crust Healthy Pizza | Made

without oven, Eggless Baking Without Oven
Print

Ingredients

Wheat Flour - 1 Cup

Warm Water - Cup

Olive Oil - 2 Tbsp

Mixed Herbs - 1 Tbsp

Sugar - Tsp

Salt - To Taste

Yeast - Tbsp

Onions - Cup {Chopped}

Bell Peppers - Cup {Chopped}

Corn - Cup {Blanched}

Pizza Sauce - 3 Tbsp

Cheese - Cup

Olive OIl - 1 Tbsp

Salt n Herbs - Your Preference!

Instructions
1. In a bowl add the warm water, sugar and yeast. Mix well and keep aside for 10 minutes.
2. Add the atta, salt, herbs in a bowl or a kneading plate and mix well. Pour in the yeast mix
and knead to a sticky soft dough, if required add more warm water.
3. Transfer to a oil greased bowl and cover with a damp cloth and keep aside in a warm
place for about an hour.
4. After one hour, heat a gas tandoor/cooker in med-high flame or a oven at 250 C for 10
minutes.
5. Dust you hands with atta and knead the dough out for a minute. Then roll it dusting atta
in between to prevent sticking as thin or as thick as you prefer. I roll it to 26 cm diameter.
6. In a pizza pan or any bakeable tawa add one tbsp oil and then place the rolled pizza
dough and adjust the shape if needed to.
7. Place the tawa in the tandoor and bake the base for 2 minutes. Wheat crust pizzas have a
tendency to have a raw after taste/smell if not cooked well.
8. Take the base out and spread the sauce, scatter the cheese, onions, capsicums, corn.
Season with salt and smear the edges with oil.
9. Transfer this to the tandoor and bake for 10 minutes in med-high flame.
10. Pizza is ready, rub the herbs and add those in as well, slice and enjoy!

Poha chivda
Ingredients:
250 gms Poha (thick)
2 Cups Oil
100 gms Groundnuts
1 Cup Dried Coconut
50 gms Chana
2 tsp Coriander Seeds
1 tsp Mustard Seeds
20-25 Curry Leaves

4-5 Green Chillies

1/2tsp Turmeric Powder
Sugar
Salt
Method:
- First, heat a pan. Add the poha and roast it for sometime. Remove the poha and
put it in a bowl.
- In another heat some oil. One by one fry groundnuts, dried coconut, coriander
seeds & chana. Mix these ingredients into the Poha.
- For the tadka, in the same oil add mustard seeds, curry leaves, green chillies &
turmeric powder. Add the tadka into the Poha.
- Add sugar and salt to the Poha and mix everything well.
- Chivda is ready to be served!

Oregano seasoning for pizza

I was quite astonished as to how some of my friends didnt know the difference between real
oregano and a spice mix that DOMINOS uses and that they call that spice mix oregano
seasoning that you get with your pizza and no doubt excess of it on a pizza is never enough, so I
thought if it can be made at home in abundance that would make my day.So the simple recipe
to make oregano spice mix/seasoning which is exactly similar to DOMINOS oreganos
seasoning is:
INGREDIENT TO MAKE 1 CUP OF SEASONING:

1 Tbsp. salt
1 Tbsp. black pepper
Tbsp. dry basil leaves
Tbsp. dry oregano
2 Tbsp. garlic powder
1/4 tsp. rosemary
tsp. chilly powder or tsp. chilly flakes

Mix and crush everything in a pestal and thats it. Enjoy

Eggless Ladi Pav Without Oven - Feather Soft Buns Recipe In Cooker Eggless Baking Without Oven
Print

Ingredients

Milk - 100ml

Yeast - 1 Tsp

Sugar - Tbsp

Maida / Plain Flour - 125g / 1 Cup

Salt - Tsp

Milk Powder - 1 Tbsp / 9gms

Butter - 10 gms / 2 tsps

Milk & Butter - For Brushing

Salt - 2 Cups for Baking

Instructions
1. To the warm milk, add the sugar and the yeast. Stir and keep aside to proof for 10 mins.

2. In your working platform, place the flour, salt and the milk powder. Mix and make a well
in center.
3. Add the proofed yeast mixture, which would have been frothy so far. Get your hands in
and form this into a soft-pasty kind of dough. If the mixture does not turn out to be soft
and pasty-sticky consistency, add more milk to it and make it sticky and soft.
4. Add in the butter and start kneading it. Knead this by pushing the dough with heel of your
palm.. This is going to be very sticky and kind of paste like, but this is how it is supposed
to be. Just keep kneading and scraping once in a while for 15 minutes.
5. After about 15 mins of kneading, this will come together and would be more like a dough
than a sticky pasty mass.
6. Place this into a bowl with a lil bit of oil, coat the dough and the bowl with the oil, cover
with a damp cloth and let it proof for 1 hour or until doubled in a warm spot.
7. Once doubled in volume, punch and take the dough out, sprinkle a bit of flour and knead
for a minute.
8. Divide the dough into 6 equal portions. My dough weighed 245 grams. And I portioned
about 40gms each.
9. Smooth-en out each portion by rolling them between your palm and fingers. Place the
shaped portions in a 6" square cake tin. You can make in a round one as well.
10. Cover the cake tin with a cloth and let the pavs proof for another hour or until well risen.
11. For Baking Without Oven, I recommend to use a large Pressure Cooker. Remove the
Rubber Gasket and Whistle.
12. Add 2 cups of salt, a wire stand and a perforated plate. Cover and heat in Medium-High
Flame. Quite on the higher side. Preheat for 10 minutes
13. Once the pavs are well risen, and are parallel or above to the tin's height. Brush them with
milk.
14. Using a tong, place the tin inside the cooker and quickly close the lid/cover. Bake these
for 15-18 minutes in Medium-High Flame.(Read Notes)
15. Take them out once they're baked well.. Brush the tops with butter. Now take a damp
cloth and cover the tin for a minimum of 30 minutes.(Read Notes)
16. Using a knife, loosen the sides and carefully take the pavs out..
17. Pavs are ready.. Freshness to vouch for - smells, looks, and tastes heavenly! Enjoy!

Notes
Making Ladi Pav or any Bread at home isn't difficult. But can get tricky when making without
oven. Here are a few points for you to look at:
-> The size and the height of the tin matters. Make sure the height of the cake tin is no more than
2". You want the pavs when prooved to be parallel or above the tin's height for them to brown
well inside the cooker.
-> Flame : The flame that we use to bake cakes is low-med quite on the low side. But for baking
these pav, you need to have the flame in med-high. Quite on the higher side.
-> Browning : A good brushing of milk is usually enough for it. But, But, if you are not confident
whether they will brown well or not, you can add a pinch of sugar and mix the sugar in the milk
and then brush the pavs. The sugar will help in browning much better. But be careful, too much
sugar can lead to over-browning/burning. Just a pinch is good.
-> Make sure to remove the gasket/rubber thing of your pressure cooker.
-> As the heat is going to be quite on the higher side, be careful. And i will suggest to use old
salt. I mean, use salt that you have used earlier to bake something else.
->

Besan ke laddoo
Ingredients:
4 Cups Gram Flour (Besan)
1 Cup Ghee
2 & 1/2 Cup Powdered Sugar
1/2 Cup Milk
1/2 tsp Cardamom Powder
Raisins for garnishing
Method:
- In a flat bottom pan, heat some ghee.
- Once the ghee is hot add besan and mix well. Keep stirring till it changes color.
- Then add milk and switch off the flame. Mix everything well.
- Keep the mixture aside to cool down.
- Once the mixture cools down add powdered sugar and cardamom powder. Mix
everything well.
- Make medium size ladoo and garnish each ladoo with a raisin.
- Besan Ladoo is ready to serve.

Maharashtrian diwali chakli

Ingredients:

250 gms Rice

1 Cup Poha (Flattened Rice)
1 tbsp Urad Dal
1 tbsp Cumin Seeds
1 tbsp Coriander Seeds
4 tbsp Chana Dal
2 tbsp Sabudana
1 tsp Red Chilli Powder
1 tsp Sesame Seeds
1/4th tsp Turmeric Powder
1/2 tsp Oil
2 inch Cinnamon
4-5 Black Pepper
2-3 Cloves
1 Cup Water
Oil for Frying
Method:
To Make the Bhajani flour for Chakli
- Heat a flat bottom pan and roast all the dry ingredients one by one.
- Then grind all the ingredients. Bhajani flour for chakli is ready.
To Make the Chakli
- In a round bottom pan heat one cup of water.
- Add red chilli powder, turmeric powder, salt, sesame seeds and little oil. Bring the
mixture to a boil and then switch off the flame.
- Add one cup bhajani flour to the mixture and mix well. Let it cool down for 10
minutes.
- Knead the chakli dough well with your hands using little water and oil.
- Take a chakli maker and apply some oil or water inside the maker.
- Stuff the dough into the maker completely.
- Press out the chakli dough on a paper in circular direction and close both the ends.
- Deep fry the chakli in hot oil on both the sides.
- Chali is ready to be served.