NO BAKE GRANOLA BARS

 GRANOLA BARS

My Homemade Granola Bars recipe results in the perfect portable snack packed with flavor, crunch, and chew — with no mystery ingredients that’s delicious with your favorite dried fruits, nuts or chocolate. The base for these bars is dates – the natural sweetener super power! Then we add roasted almonds, cashew, walnuts, pistachios, oats and honey and mix it all together! I also added roasted sunflower, pumpkin and sesame seeds.

Ingredients:

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1 cup dates (pitted)

1/2 cup almonds 

1/2 cup cashews

1/4th cup walnuts

2 tbsp pistachios 

1 tbsp cocoa powder

1 tbsp grated coconut flakes

2 cups oats

1/2 cup honey

Recipe:

1. Dry roast the seeds, nuts (chopped) and oats separately in a pan for about 3-4 minutes. Add them in a mixing bowl and let them cool down.
2. Grind the pitted dates.
3. Add the ground dates and honey. Mix well and then use clean hands to combine well.
4. Divide them into three bowls.
5. In the first bowl, add cocoa powder and mix.
6. 
   
   
7. In the second bowl, add the roasted coconut.
8. 
   
   
9. Let the third one be as it is.
10. 
    
    
11. In three baking trays or plates, place the mixtures and press and flatten to set in the slab. Add dark chocolate chunks and roasted coconut on the top of two mixtures respectively.
12. Refrigerate one hour to set.
13. De-mould the slab and cut them into bars or squares as required.
14. Store them in an airtight container.

You can store them up to 2 weeks.

Enjoy and keep showering your love.

TAMARIND CHUTNEY

 TAMARIND CHUTNEY

Tamarind chutney is also known as saunth chutney or sonth chutney or imli ki meethi chutney in north India. This sweet tamarind chutney is spiced with dry ginger powder. Dry ginger or dry ginger powder is also called as Saunth or Sooth in hindi. hence the name of this chutney.

Ingredients:

1/2 cup tamarind, seedless (buy here: Freshey's seedless tamarind cubed 

3-4 tbsp jaggery

1 tsp dry ginger powder/saunth powder

1 tsp red chilly powder

1/2 tsp freshly roasted cumin powder

1/2 tap black salt

1/2 tsp garam masala

2 tbsp kishmish

1 tbsp roasted melon seeds

2 cups water

Recipe:

1. Soak tamarind in 1 cup of hot water. After sometime squeeze all the imli and form a thick pulp of it .
2. In a pan, add 1 cup of water and tamarind pulp, cook for sometime.
3. To this, add salt, red chilly powder, dry ginger powder, cumin powder and jaggery.
4. Cook for 4- 7 minutes, adjust salt and jaggery if needed.
5. Once the chutney gets cool, blend the mixture in a food processor to smooth paste. ( add 1/4 cup water or less if needed ) 
6. Strain Imli Chutney/Tamarind/Meethi chutney through a strainer.
7. Bring it to a boil again, add kishmish and roasted melon seeds.

Serve with dahi Bhalla or snacks.

Enjoy and keep showering your love.

MATTHI AND MATHRI

MATTHI AMD MATHRI

Matthi and Mathri are a crunchy and savoury snack seasoned with kastoori methi and ajwain to give it a unique taste and flavour. It is widely loved and eaten in the Indian subcontinent with a cup of steaming hot tea or coffee. 

Ingredients:

3 cups All purpose flour 

1/2 tablespoon Semolina 

as needed Oil for deep frying and little for kneading dough 

1 tsp Crushed Ajwain 

1 tsp Crushed black pepper 

1 tsp Kasoori Methi 

1 tsp Crushed Jeera 

1-2 cups Butter milk 

Recipe:

1. In a mixing bowl take all purpose flour, semolina, crushed spices, salt to taste and 2 tablespoon of oil.
2. Mix well all ingredients and knead a tight dough using little butter milk and keep aside covered for some time.
3. Prepare small lemon size balls from dough.
4. Now press each ball with palm or lightly roll out with rolling pin.
5. Give them the shape of long rectangular sticks to make them as mathri. I twisted these to give them the look of twisties.
6. Prick with fork on each Matthi and Mathri with fork to avoid puffing.
7. Heat sufficient oil and deep fry matthis and mathris in low heat till done and golden in colour.
8. Keep turning in between and deep fry till Done.
9. Ready to serve.

Store in air tight container once completely cold.

Enjoy and keep showering your love.

ONION RINGS

 ONION RINGS

Crispy deep fried snack recipe made with onion rings, plain flour & corn flour batter. It is particularly popular with the kids as it can be shared as a snack or perhaps a side dish to a meal. There are different ways of making this fried rings where it can be stuffed with desired stuffing, but this is a simple ring without any stuffing.

Ingredients:
1 onion

1/2 cup maida

2 tbsp corn flour

1/2 tsp mixed herbs

1/2 tsp chilli flakes

1/2 tsp salt

1/2 cup water

1 cup corn flakes crumb

oil for frying

Recipe:

1. In a small bowl take maida, corn flour, mixed herbs, chilli flakes and salt.
2. Prepare a smooth lump free batter adding more water if required.
3. Now dip an onion ring into maida paste and coat well.
4. Slowly drop the coated onion ring into corn flakes crumb and coat well.
5. Now for double coating, drop the onion ring again to maida batter and wet completely.
6. Further, roll in corn flakes crumbs and coat well.
7. Fry until the onion rings turn golden brown and crisp.
8. Finally, enjoy onion rings with sauce as an evening snack.

Enjoy and keep showering your love.

BISCUIT LOG DESSERT

BISCUIT LOG

Marie biscuit chocolate logs – an an easy to make, no-bake recipe with Marie biscuits that’s perfect for a kids’ party or gathering. I have made this simple dessert so many times and fine tuned the chocolate coating recipe to make it more stable and easy to do.

Ingredients:

20 Marie biscuits

1/4 cup water

1/2 tbsp instant coffee powder

1 cup chocolate compound, melted

1/2 cup heavy cream

2–3 drops of vanilla extract (optional)

Recipe:

1. Mix the melted chocolate compound and the heavy cream together to form a chocolate frosting.
2. Heat the water and add the coffee powder.
3. Mix well to combine.
4. Take your first Marie biscuit and dip into the hot milk for 5 seconds.
5. Remove and place on a plate.
6. Take about 1 tsp of the chocolate frosting and smear over the Marie biscuit.
7. Take the second biscuit and repeat the same process until you have a long biscuit stack with chocolate frosting in between.
8. Smear the remaining chocolate frosting all over the biscuit tower generously.
9. Refrigerate this biscuit tower for approximately 2 hours or overnight
10. Take it out and lay down on a cutting board.
11. Cut slightly diagonally to get your log cookies, the biscuits would be soft by then.

Serve immediately or keep chilled until ready to serve.

Enjoy and keep showering your love.

NACHOS CORN CHAT

 NACHOS CORN CHAT

Nacho and Corn Chaat is an easy-to-make snack recipe that you can prepare for your family and friends on any occasion. The best thing about this chaat recipe is that this is a no-cook recipe and is made using black salt instead of the normal white salt. This Fusion recipe is prepared with nachos, American corn kernels, onion, tomato, veg mayonnaise, green chillies, tomato ketchup, and sev. You should try out this recipe at your home so that you can enjoy this delicious savoury even without going outside! Try this easy-to-make chaat recipe for your loved ones and enjoy!

Ingredients:

1 small onion
1 medium tomato
4 tbsp veg mayonnaise
1 tsp chaat masala powder

Salt as required 
60 gm boiled American corn kernels
1 tbsp tomato ketchup

1 tbsp pizza/pasta sauce
1/2 tsp red chilli powder
100 gm nachos

Recipe:

1. In a bowl, add 3/4 th of the boiled corns, chopped onion, tomato, mayonnaise, ketchup, pizza/pasta sauce, chaat masala, red chilli powder and salt. Mix well all the ingredients.
2. Crush in some nachos for the crunch and the taste.
3. Next step is for assembling, place nachos around the plate, add above mixture in the middle and add remaining 1/4th boiled corn on top of the mixture. Garnish with some more crushed nachos and a swirl of mayonnaise and serve immediately.

Those who likes to experiment with their food must try this chaat recipe.

Enjoy and keep showering your love.

MAKKI DI ROTI TE SARSON DA SAAG

 MAKKI DI ROTI TE SARSON DA SAAG 

           

                                                                

The classic Punjabi dish: Sarsoon da saag te makki di roti. This winter special combination of meal makes everyone drool in winters. As a traditional punjabi dish, saag means green and sarso means mustard. Along with a steaming hot makki roti and a dollop of ghee this recipe is a yummy and lip smacking treat in winters. A mix of palak, bathua and sarson, pressure cooked and prepared in a host of spices, makes this a healthy winter treat. You can serve gud or jaggery as an accompaniment along with this dish. 

Ingredients Of Sarson Ka Saag Aur Makki Ki Roti: 

For Saag:

2 cups sarson saag

1 cup palak saag

3/4 cup bathua saag

2 cups water with a pinch of salt

1+ 1/2 cup makki atta

2 Green chilli

1 inch ginger 

2 tomatoes 

1 Onions

4 Garlic cloves

5 tbsp ghee ( link: https://www.amazon.in/dp/B08G46TL4G/ref=cm_sw_r_wa_apa_i_g8ULFbTDB4NFN)

1/8 tsp hing / asafoetida

1 tsp cumin seeds

1/2 tsp red pepper powder

1/4 tsp turmeric powder 

For Makki ki Roti:

1/2 kg makki Atta

Salt as per taste

2 tbsp radish (grated)

1 tsp carrom seeds

1 tbsp fresh coriander (chopped)

Water (for kneading)

Ghee (for frying)

Recipe:

Prepare the Saag:

1. Add the three saags, salt and water into pressure cooker & cook over low heat for 1/2 hours.
2. Squeeze out saag. Mash saag in the cooker until coarsely ground (you can also grind it in a mixer grinder jar) and add makki atta and stir.
3. In a mixer grinder, grind tomatoes, onion, green chillies, garlic and ginger.
4. In a pan, add 2 tbsp ghee, to it add asafoetida and cumin seeds. Let it crackle a little. Add haldi and red pepper powder and mix.
5. To this add the ground tomato paste and let it cook till the ghee separates the pan.
6. Once this is done, put a little fresh water and add the pressure cooked saags, boil over slow fire and cook till saag gets thick.
7. Add chopped coriander and mix.
8. Turn of the stove, add 1+1/2 tbsp ghee and mix.
9. Take out in a bowl and garnish with 1+1/2 tbsp ghee.                                                                                                          

Prepare Makki ki Roti:

1. Add all the ingredients in a bowl and knead makki atta until it becomes a ball, add atta to dry it & knead.
2. Heat the tava and add a little ghee so that it does not stick.
3. Make round shapes of makki roti on chakla (it’s very tricky o make makki ki Roti since it keeps breaking so I used a polythene below and above the ball and rolled it out with a rolling pin) & carefully transfer to the tava.
4. Cook with ghee till golden brown.
5. Serve with hot sarson da saag and gur and lots of ghee.    

                                                    

Enjoy and keep showering your love.