Layerd papdi

During festivals when we are busy preparing sweets and savoury stuff, we prepare something special which we can enjoy when all hullabaloo of festival is over and we just want to relax and enjoy our evening tea/coffee with our favorite snack. Layered papdi is one of my favorite snack, to have it with tea or I use them to prepare spicy chatpata chaat…..

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Ingredients :
Maida 1cup
Chiroti/normal rava (optional) 1tbsp
Salt 1/2tsp( or according to your taste)
Ajwain /jeera(optional) 1/2tsp
Oil (for moyan) 2+1/2tbsp
Water 1/4 cup
Oil for frying
Cloves (loung) 10/12
Process :
Take maida in a broad vessel and add salt, ajwain/jeera and oil. Mix it well and slowly add water and prepare tight dough.

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Dough should be really tight otherwise we can’t roll it thin. Cover the dough and leave it for 15/20 minutes.
After 15 minutes knead the dough again, divide it into equal parts and prepare same  sized balls.

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Roll them very thin, in round shape on neat kitchen counter and keep on parchment /butter paper.

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Fold one round disc along the center and then again fold it to get 1/4th of its original size Slightly press it and prick it with knife from all sides to avoid puffing.

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Also, inserting cloves in between will help in keeping the layers flat.

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Heat oil in a deep pan and fry these papdis on sim to medium heat till they become crisp.

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Let them cool down completely and store in an air tight container. Enjoy these papdis with your tea /coffee.

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Happy Deepawali!!

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Wishing you all a  very happy Deepawali  from DeesPlatter🎆🎆.

Around eight months back I started this food blog. Apoorva is becoming independent day by day, Manish is busy with office and keyboard practice, so my free time was increasing more and more. Before marriage I was teaching, but after so many years I was very hesitant to start it again. Going out for work keeps us in a disciplined routine, but wrapping up all household stuff early in the morning seemed an impossible task to me. Before marriage if we are working, mother is there to take care of everything, but now we are responsible for everything, so going out and working was impossible for me. To utilise free time I started to learn baking which I had never done before. Baking was very interesting and satisfying. The moment oven gives you perfect bake, your happiness has no bounds. Here Internet was my teacher and my family, friends and neighbors were my testers. But the problem was that how much a family of three can eat…. so if I baked a cake, it would be there for three days… now what should I do for the rest of two days?

So thought of starting a food blog. Initially, I was hesitant, because writing was never my forte, but some really good friends and Manish encouraged a lot and I started.

I am not an exceptional cook, like some people who know endless varieties of cooking like – continental, thai, chinese, asian cousin and so on….. My parents belong to UP, but settled down in Rajasthan – so I knew some regular dishes from both the places and I started posting these.

Before marriage I actually never cooked one full meal. I was always a helper of my mother. Honestly, I hated to do that also. If mom used to tell that I have to prepare rotis, I wanted ready dough and never ever wanted to clean the gas and kitchen counter. During festivals also I and my sisters were only helpers – all main cooking used to be done by mother. But little did I know that unknowingly as a helper my mother taught me so much, that after marriage (I remember this very well) except khichdi, I never called her to ask anything regarding cooking. And yes, one more thing I called her to ask for – how to prepare two threaded sugar syrup, for which I am still not very confident.

Those small things which our mother teaches us indirectly in the kitchen are so valuable but we realize this only when we start our independent cooking. Whenever I prepare dough for roti, I always remember how my father taught me to keep the vessel shiny and neat that nobody would know that someone prepared dough in that. Yes, my father taught me to knead the dough because I hated to do that…. and voila! I learned!!!
While mother prepares the best pakode vali kadi… My job was only to stir it occasionally but I learned that slow cooking gives you the best kadi!

During festivals also sweets and savoury dishes that I prepare are the ones that my mother used to prepare and majorly I am posting these on the blog too. Though, some of her dishes I have not yet tried.

This deepawali also three-four days back I was busy with cleaning when I got an order to prepare some traditional sweets and savoury stuff for deepawali. Ok, fine, I will do… was my reply.

Next day I started preparing and whole day I was thinking about my mother and how with a lot of patience she taught me and my sisters the values of life, time and value and importance of working in the kitchen. She is the most hard working person and the only thing which I hate about her is that most of the time she is right!! Now she doesn’t have that much strength because of her health problems, but still the moment she feels healthy, her energy level surprises me.
Today got a very good feedback from the customer for her deepawali order, and I just don’t know why my eyes were wet thinking about you mom!

Oh God! now also I am crying… why daughters have to stay so far, that’s not fair…

I want to dedicate this blog to you amma and wishing you a very happy, healthy, cheerful and prosperous Deepawali!!

 

Murrukku

During Deepawali or Holi festival my mother used to prepare namakpara, shakkarpara and two three varieties of sev and mixture. But after marriage I came to Chennai and later shifted to Bangalore. Here I heard a complete new name for savoury snack as, “Murukku” and it tasted really good.

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I asked someone (can’t remember who it was) for the recipe and it was such a lengthy process that I gave up any idea of trying this. Later, we shifted to our own house in an apartment complex. Here once again I heard about the recipe of Murrukku and it was very easy to follow. Actually, my apartment friend Ashwini had introduced this recipe. She herself is an amazing cook and believes a lot in healthy cooking. But this recipe was made popular in our apartment by Sunitha, a nice hearted person who also prepares the best melt-in-mouth mysore pak (but that story is for another day). Since then whether it is Deepawali or Holi, I never miss preparing Murukku….

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Ingredients :
White urad daal 250 gm
Rice flour 500gm
Salt 3tsp
Butter/ghee 3 – 4 tbsp
Asafoetida 1/8tsp
Water 1+1/2 cup (for boiling daal)
Cumin seeds (jeera) 4tsp
Oil to fry
Process :
Nicely wash urad daal twice and soak it for an hour.

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After an hour use same water and boil urad daal nicely in pressure cooker.

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Daal should be boiled till it is completely soft and then grind it in mixer without adding extra water. But if it is too thick and it is difficult to grind then add some water. Grind it till daal resembles a paste.

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Take it out in a pan and add rice flour, salt, jeera, asafoetida and butter.

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Mix everything together and give it a shape of smooth dough. If mixture is dry and difficult to shape as dough, add some water.

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This is murukku making mould.

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But without this also murrukku can be prepared. Make a lemon size ball from the doug, roll it on oil greased  kitchen counter and shape that as murukku.

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Heat oil in a pan and when oil is getting hot, start preparing murrukku and keep them on butter paper or on clean kitchen platform.

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Fry murukku on medium to sim heat.

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Take them out when they turn light brown and let them cool. Once cooled, fill in an air tight container. Enjoy your evening tea with crispy murrukku.

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Namakpara

Generally in India sweets are prepared during festivals, but preparing savoury snacks needs no occasion. We can have them with our morning and evening tea or just like that for munching also.

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Namakpara is one of the most easy to prepare savoury snack, and with slight changes in the dough we prepare for Namakpara can give us many varieties of snacks, like plain or rolled papri for papri chat, mathri, etc. Even a combination of  different types of flours can be used to prepare them. But we will prepare those versions  some other time. Today, we will be doing Namakpara with ajwain flavour.

Ingredients :

Maida         2 cups

Chiroti rava (optional) (normal rava is also fine) 2 tbsp

Salt           1 tsp

Ajwain       1 tsp

Oil             4 tbsp

Water    1/2 cup (minus 1tbsp)

Oil for frying

Procedure:

Take a broad sized vessel so that kneading is easy and put maida, salt, chiroti rava, ajwain and oil in it.

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Oil helps Namakpara becoming crisp. Mix it all nicely and take little mixture in your palm and hold it tight. If mix binds well instead of crumbling, the oil quantity is perfect. If mixture crumbles, add some more oil.

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Slowly start adding water in it and knead it in a tight dough. Apply some oil on ready dough (so that it doesn’t dry) and keep it covered for half an hour.

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Clean your kitchen slab and roll the whole dough (or divide the dough in small balls and roll them).

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Cut the rolled dough vertically in long stripes. IMG_20170310_195416313.jpg

And again cut these stripes horizontally in big or small size. IMG_20170310_195542070.jpg

You can fry them immediately or if planning to fry later, then keep them on dry, clean cotton cloth (maybe your dupatta) and cover with the cloth so that they don’t become dry.

Fry them in  between low to medium heat and and take out and keep them on a sieve or butter paper, to remove excess oil. Let them cool down completely. Fill in an air tight box and enjoy your crispy, salty snack!!!!! IMG_20170312_092029232.jpg