CHATPATA CHANA DAL



Ingredients 

Chana dal/kadlebelle: 1 cup
Baking soda: 1 tsp
Oil: for frying
Salt: as required
Asafoetida/hing: 1/2 tsp
Chilli powder: 1/2 to 3/4 tsp

Preparation


  1. Soak chana dal by adding baking soda for 8 hours or overnight. 
  2. Drain the water and dry on a cloth for an hour(in shade).
  3. Heat oil and reduce the flame. 
  4. In medium to low flame, fry the dal in batches.
  5. Once the bubbles and the frying sound reduces, the dal is ready to be removed from the oil.
  6. Remove the dal from the oil and transfer it to a paper towel.
  7. Transfer the dal to a bowl and add salt, hing and chilli powder. 
  8. Mix thoroughly and chatpata dal is ready to munch.

NAN KHATAI



Ingredients 

Kadale hittu/besan: ½ cup
Maida: ¼ cup
Chiroti rava: ⅓ cup
Baking powder: ¼ tsp
Cardamom powder: ¼ tsp
Butter: ½ cup (salted)
Powdered sugar: ⅓ cup+2 tbsp
Almond, cashew pieces: 1 tbsp (for garnishing)

Preparation 

  1. Take a mixing bowl add powdered sugar, butter and mix well. 
  2. Now add all the other ingredients and mix to make a smooth dough. 
  3. Divide into small balls and a make a cookies shape.
  4. Give impressions with a knife and garnish with almond and cashew pieces.
  5. Arrange the nan khatai in nonstick plate by leaving 3 to 4 mm gap as the nan khatai will increase in size while baking.
  6.  Bake in a pre heated oven at 190° for 15 minutes. 

BROWN SUGAR KESARI BATH/ RAVA KESARI/ SHEERA

Yields: 16 nos. Ingredients  Rava: ½ cup Brown sugar: ¼ cup +2 tbsp Ghee: 5 tbsp Milk: ½ cup Water: 1 cup Saffron: 3 to 4 string...