Lachha Paratha Achari recipe

Often we consume all the pickle and what we are left with is its masala and oil. Try making achari lachha parantha with this oil and masala. Your entire family will relish eating it for sure. These can also be packed in lunch for kids.

Ingredients for Achari Layered Paratha

• Wheat flour – 2 cup (300 grams)
• Pickle masala – 3 to 4 tbsp
• Oil – 3 to 4 tbsp
• Salt – ½ tsp or as per taste

How to make Achari Lachha paratha

Take flour in any vessel. Add ½ tsp salt and 2 tsp oil in flour and mix well. Now with help of water knead soft dough. Cover the dough and keep it aside for 20 minute to set.
Dough is set, grease your hands with some oil and knead it again until smooth.
Preheat a tawa.
Make a small lump from the dough and make a round ball. Dust the dough ball with dry flour and roll it out in a parantha with 10 to 12 inch diameter thinly. Spread 1 tsp pickle masala over the rolled parantha and fold the paranthas as shown. Roll the folded parantha in a round dough ball. Dust the dough ball with dry flour and roll it out in a parantha with 7 to 8 inch diameter.



When tawa is hot, spread some oil over it. Place the parantha over the tawa and when it’s roasted from beneath, flip the side. When parantha is roasted from beneath, apply some oil over the upper side and then flip the side. Apply some oil on the other side as well and roast with pressing it with a ladle. Roast until it gets brown spots on both sides. Take off the roasted parantha from tawa and place it over a bowl kept above a plate or serve it directly. Likewise roast rest of the paranthas.
Serve piping hot achari laccha parantha with curd, green coriander chutney and relish eating.

• For 4 to 5 paranthas
• Time – 35 minutes

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Easy Buttermilk Biscuit Recipe

Freshly oven made buttermilk biscuits have a very tempting taste. Making puffy and crusty buttermilk biscuits is more then easy.

Buttermilk Biscuit Ingredients

• Maida - 2 cup (220 grams)
• Butter - ½ cup (100 grams) (salted)
• Buttermilk - ¾ cup (sweet)
• Baking soda - ¼ tsp
• Baking powder - 1 tsp
• Sugar - 1 tsp

How to Make the Best Buttermilk Biscuits from Scratch

Cut butter in small pieces.
Firstly take big bowl and add maida, baking soda, baking powder and sugar. Mix all these dry ingredients very nicely. Now add butter chunks into it and mix with hands nicely. Add buttermilk as well and mix all ingredients and bind the dough. Dough for buttermilk biscuits is ready.
Roll dough giving it a round shape. Spread some dry flour on a board and place dough on it. With help of your hands flatten it in with ½ inch thickness. Take a glass or bowl for cutting biscuits. Place the mild on top of the prepared sheet and cut biscuits. Keep the biscuits in a baking tray at distance. Make biscuits form rest of the dough like wise. Grease all biscuits with butter with help of a brush.



Preheat oven at 180 degree centigrade. Place the biscuits tray at the middle rack and set oven at 180 degree centigrade for 15 minutes. Check after 15 minutes. Biscuits have become golden brown, they are now ready. If biscuits have not turned brown then bake them for 3-5 more minutes.
Keep the baked biscuits on wire rack so that they turn frigid. Crusty-brittle buttermilk biscuits are ready. Store the biscuits in air tight container for up to 15-20 minutes and enjoy eating.

Suggestion:

• If you are using slated butter for making buttermilk biscuits then don’t add salt in the batter, but if using unsalted butter then add ½ tsp butter.
• While baking biscuits keep a constant check as time varies in different oven models.

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Masala Dal Bati recipe in OTG

Baati made in tandoor is very tempting but it can also be prepared in oven. If baati is stuffed with potato-peas then it gets more appetizing. Today we will make baati in oven.

Ingredients for Stuffed Masala Dal baati

For dough:

• Wheat flour -2 cup
• Semolina - ½ cup
• Ghee - 1/3 cup
• Salt - ¾ tsp
• Carom seeds - ½ tsp
• Baking soda - ¼ tsp

For stuffing:

• Potato - 2 (boiled)
• Green peas - ¼ cup
• Green coriander - 2 tbsp
• Oil - 1 tbsp
• Asafoetida - 1 pinch
• Cumin seeds - ¼ tsp
• Ginger - ½ inch piece (grated)
• Green chilly - 1-2 (finely chopped)
• Mango powder - ¼ tsp
• Coriander powder - ½ tsp
• Salt - ½ tsp (as per taste)
• Turmeric powder - ¼ tsp
• Red chilly powder - ¼ tsp

How to make Stuffed Dal Bati in OTG

Mix flour and semolina in a big utensil. Also add salt, carom seeds, baking soda and ½ amount of ghee (2 tbsp ghee) and mix all ingredients nicely. Add little water at a time and knead dough. Don’t make dough too soft just mix it really well. To knead this much quantity of dough we have used less then 1 cup water. Cover the dough and keep it aside for ½ hour for fermenting.
Stuffing for Masala Dal Baati
Peel potatoes and mash them finely. Heat oil in a pan. When oil gets hot add cumin seeds and asafoetida and sauté for few minutes. Now add ginger, green chilly, turmeric powder, coriander powder and peas. Sauté for 2 minutes. Also add potatoes, salt, mango powder, red chilly powder and green coriander. Mix all ingredients nicely. Stuffing is ready.
After ½ hour grease hands with ghee and knead the dough again. Dough for making baati is also ready.
Make balls from dough. Keep the size equal to the size of ball required for making chapatti (we can make 12 balls from this much dough). Take one ball and flatten it into 2-3 inch diameter circle with help of your hands and place 1-1.5 tsp stuffing on it. Seal it from all sides giving it a round shape. Place the baati on baking tray. Like wise prepare all baati’s.


 
Bake Dal Bati in Oven
Preheat oven at 230 degree centigrade. Place tray at middle rack of the oven and set it on 230 degree centigrade for 10 minutes. After 10 are over take them out and check. It is little brown in color; bake it for 2 more minutes on same temperature. Baati has become golden brown, it is now ready.
Dip piping hot baati in ghee and place back on the tray. Baati for serving is ready. Serve piping hot baati with mix dal or Arhar dal and chutney.

Suggestion:

• You can make stuffing from peas-paneer, mix vegetables, dry fruits or dal accordingly.
• Baking time may vary with different oven models. So bake baati for 10 minutes and then check. Bake until baati gets golden brown.

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Salted Ajwain Cookies Recipe

Ajwain (carom seeds) cookies are liked the most because of their salty, sweet as well as carom seeds taste. Serve during supper and enjoy eating.

Ingredients for Sweet and Salted Ajwain Cookies

• Maida - 2 cup
• Butter - more then ½ cup (125 grams)
• Powdered sugar - ¼ cup (2-4 tbsp)
• Milk - ¼ cup
• Carom seeds - 1 tsp
• Salt - ½ tsp

How to make Salted Ajwain Biscuits

Take out maida in a big bowl. Add sugar, carom seeds, salt and melted butter and mix nicely. Also add 2-3 tbsp milk and mix well. If dough remains dry then add 1-2 tbsp more milk. Mix and keep binding the dough as well. Cover the dough and keep it aside for 20 minutes for fermenting. Dough for making cookies is ready.
Spread some dry flour on the board. Place the dough on top of the board, roll and flatten with hands. With help of rolling pin roll the dough in ½ cm thick sheet. For cutting cookies you can use cookies cutter, bottle cap, bowl or glass.
Dust the cookies cutter with dry flour. Place it on rolled sheet and press gently for cutting cookies. Cut cookies from entire sheet and place them on baking tray at some distance. Cut cookies from leftover dough as well in similar manner.



How to bake cookies:
Preheat oven at 180 degree centigrade. Place the cookies tray in oven and set the oven at 180 degree centigrade for 10 minutes. Check after 10 minutes. If cookies are light brown in color, bake for 2-5 more minutes until they turn golden brown in color.

Suggestion:
If using salted butter for making cookies then there is no use to add salt. 

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Egg less Fruit and Nut Cake Recipe

Egg less fruit and nuts cake is very pleasing in taste and is liked by almost everyone. Do make this egg less dry fruit cake for your kids, especially during winters to give them loads of energy.

Ingredients for Egg-less Fruit and Nut Cake

• Maida - 1.5 cup
• Powered sugar - ¾ cup
• Butter - ¾ cup
• Milk - ¾ cup
• Cashew nuts - ½ cup
• Walnuts - ½ cup
• Raisins - ½ cup
• Almonds - ½ cup
• Baking soda - ½ tsp
• Baking powder - 1 tsp
• Tutti fruity - ½ cup
• Condensed milk - ½ cup

How to make Eggless Fruit and Nut Cake

Finely chop cashew nuts, walnuts and raisins. Remove the stalk of raisins and clean with a cloth. Add baking soda and baking powder in maida and strain it twice with help of a sieve. This makes all ingredients blend nicely.
Melt the butter completely and let it come to normal temperature. Now take butter, powdered sugar and condensed milk in a big bowl. Mix all ingredients really well. Whisk until mixture appears to be puffy.
Add half of the milk in the mixture and mix well. Now add half of the maida and mix nicely. Also add rest of the milk and maida and whisk the mixture really well. now add chopped dry fruits, raisins and tutti fruity and mix all ingredients nicely. Batter for making cake is ready.
Preheat oven at 180 degree centigrade.
Grease the container with butter or ghee from all sides. Place a butter paper at the bottom of the container and grease it as well. 



Pour the cake mixture in the container and pat it on surface so that the batter gets even. Place the container in oven and set the oven at 180 degree centigrade for 25 minutes. Check the cake after 25 minutes. Cake has not turned brown yet, bake it for 10 more minutes. Check the cake now. For this insert a knife, if it comes out cleans then the cake is ready and if the batter sticks to the knife then bake for 10 more minutes. Keep checking in the same manner and bake the cake. It takes 40-50 minutes for baking cake completely.
When cake gets frigid, run the knife all around the container so that it gets separated easily. Place a plate on top the container and flip it. Cut into pieces with nay size of your preference and enjoy eating.
Store the frigid cake in air tight container in refrigerator and enjoy eating for a month.

Suggestion:
Baking time varies as per the models of oven. Bake the cake for 25 minutes first at least and then keep checking after set time intervals.  

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Tutty Fruiti Recipe - Indian Candied Fruit Cubes Recipe

Indian tutti fruity or tutti fruity is often used in making cake, cookies, biscuits and ice cream. Usually is easily available in market. If gets hard to find tutti fruity in market make it in your home with ease. 

Ingredients for Tutti Fruity

• Raw papaya: 400 grams
• Sugar - 400 grams
• Color - yellow and red
• Essence - vanilla and poppy seeds

How to make Tutti Fruity at home?

Wash papaya, peel, remove seeds and chop finely.

Blench the papaya pieces:
Drench the papaya pieces in boiling water and let it boil for 3 minutes. Turn off the gas and soak the pieces for 5 minutes in same water. Now take the papaya pieces from water. Pieces are blenched now.

Cook blenched papaya pieces in sugar syrup:
Take sugar in a pan and add 500 gram water (2.5 cups). Cook until sugar dissolves completely. Add blenched papaya pieces in sugar syrup now and cook until sugar syrup gets viscous (sugar syrup should have one thread consistency). Sugar syrup has become viscous and papaya pieces have cooked completely. Turn off the gas and let the pieces get frigid. Add 2-3 drops of vanilla essence in syrup coated papaya pieces.



Color the sugar syrup coated papaya pieces:
Equally divide the papaya pieces into three parts. Dissolve each color separately in different bowls. Add 2 pinch of yellow in a bowl and mix one part of the sugar coated papaya pieces into it.
Add 2 pinch red color in separate bowl and add second part of the papaya pieces into it. Leave the third part of papaya pieces as it is .i.e. without adding any color.
Now keep these papaya pieces soaked in color and sugar syrup aside for 12-24 hours so that they get sweet and colored properly.
After 12-24 hours take out the pieces form sugar syrup and place them on a wire net placed on top of the plate. Extra sugar syrup will get drained out and keep the papaya pieces until the stickiness dries up completely. Store the tutti fruity in any container and use whenever you want.

Suggestion:
Tutti fruity is often made in three colors .i.e. red, green and yellow. You can use any food color which is available with you for making tutti fruity. 

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Apple Eggless Cake in Microwave Recipe

Cakes are often made in oven with nice brown crust. It takes 40-60 minutes for baking cake in oven. But cake in microwave can be prepared in 5-7 minutes. The only point to take in note is cake baked in microwave doesn't get brown crust and remains bit juicy. It is very much pleasing in taste. Today we will make eggless apple cake in microwave.

Ingredients for Eggless Apple Cake in Microwave

• Maida - 1 cup
• Apple - 1
• Butter - ½ cup
• Sugar - ½ cup
• Cashew nut - 2 tbsp
• Walnuts - 2 tbsp
• Baking powder - 1 tsp
• Baking soda - ¼ tsp

How to make Eggless Apple Cake in Microwave

Firstly prepare apple sauce. Peel apple and grate them finely. Place the grated apple in pan and add sugar into it. Stir after every 1-2 minutes and cook on medium flame until sugar dissolves completely and gets thick consistency. Apple sauce is now ready; let it get frigid at normal temperature.

Prepare batter for cake: add baking powder and baking soda in maida and mix all ingredients nicely. For this strain the mixture twice with help of a sieve.



Take melted butter in any utensil. Add apple sauce in butter and whisk until it becomes fluffy. Add half the amount of milk and mix well. Also add maida mixture into it. Add some more milk and whisk the batter really well. Batter for making apple sponge cake is ready.
Take a microwave safe bowl. Grease the bowl from all corners. Place a batter paper in the bottom of bowl and grease it as well. Pour the cake batter in container. Pat the container on surface so that batter gets even.
Place the container in microwave and bake for 4-5 minutes. Take out the cake and check after two minutes. For this insert a knife in cake, if the batter doesn’t sticks to knife that means cake is ready. But if the batter sticks to knife, then bake the cake for 1-2 more minutes and check. Cake is ready now.
After cake gets frigid, separate it from bowl after running knife all around the corners. Place a plate on top of the container and flip it. Cut into pieces and serve. Store it in an air tight container and enjoy eating for up to 10-12 days.

Suggestion:

• While making cake batter, make sure the batter is not too thick or too thin in consistency.
• There should not be any lumps in the batter.
• While baking cake in microwave, bake it for few minutes first and then check. Repeat the process until cake is baked.
• If you want, garnish the cake with thinly sliced apple pieces.

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