Handmade jewelery

Flower Beads Necklace with Earrings

Soda Tea

Soda Tea

By.. Joy

Ingredients:

2 cups water
1 to 2 teabags
3 to 5 Wet Kokum
1/2 cup sugar(small to medium sized grain)
OR 4to5 gms. Jaggery
1 to1-1/2 spoon Baking Soda
Method:
Take a cookingpot. Add 2 cups of water and put it to boil. Add the teabags, and let the
tea bags be in the water, until the water gets hot and the teabags give the tea color to it.
As, it starts to boil, and the water gets the color, add the wet Kokum and the sugar or
jaggery to it, and let it all boil for another 5 to10 minutes on medium or low. Take the
pot off the stove, turn the stove off, you are almost done. Wait for another 5 to10
minutes. Then pour the contents in a tall glass or a small jug as you prefer, add the
baking soda in the glass(or jug)and stir, until the liquid gets the froth, you have your
SodaTea.You can add ice to it, if you like. Adding one tsp. of salt to it is an option.

Mix Flour Cheela

Mix Flour Cheela

By: Joy

Ingredients:
1 cup handvo flour
1 cup Baajra flour
1 cup wheat flour
3 tbsp Kasuri methi
1/2 cup vegetable oil
1 spn rock salt, and regular Salt as required.
2 to 2 and 1/2 glass of water to mix.
Grated Cheese, and chilli tomato ketchup.
Method:
Take a wide mouthed Jar, put all the flour in it. Add oil, kasuri methi, Rocksalt, crushed red pepper, and mix well. Add garlic ginger paste, grated cabbage, or onion and salt and mix. Add water slowly and mix the ingredients into a fine paste. Add some if you have to, to make it pour into the pan. The paste should be like pancake mix.
Heat the pan, put some oil and grease it. Pour some Cheeks flour on it, it should spread to be round. If not, you can spread it, to make it even. Cover with a lid. Check to see if done, it turns brownish. Then flip the other side onto the pan. Put grated cheese on top of the cooked side, and cover the lid. Check if cooked, and remove the Cheeks from the pan. Then put some chilli tomato ketchup on it, and you are ready to eat mix flour Cheela.

Undhiyu Recipe

Undhiyu

By Joy.

Ingredients:

6 Chillies

2 spoons ginger paste

2 spoons garlic paste

1tsp rock salt

1tsp mustard seeds

1tsp ajwain seeds

Half cup oil. Keep 1 cup oil on the side to be used when the vegetables are cooking.

For the filling:

2 spoons Garam Masala

2 spoons Dhanajeera powdered

 Half cup cooking oil.

1 and 1/2 cups besan little coarse.

1 or 2 spoons red chilli powder

2 spoons turmeric powder

Salt as per the mixture.

Vegetables:

312 gms. Ratalu (violet yam) find in Indian groceries.

350 gms. Ravaiya( baby brinjals) find in Indian groceries.

170 gms. Surati Papadi( Indian flat beans) find in Indian groceries.

4 medium sized potatoes chopped or 100 gms baby potatoes( whole)

100 gms. Sweet potatoes chopped( optional)

Method:

Take a bowl, put the besan. Add salt, the garam masala, Dhanajeera, red chilli powder, turmeric, and oil and mix it all nicely. Fill this mixture in the precut ravaiyas("+" shape). Not all the filling is used. Then take a cooking pot, a little taller,with a lid. Put it on the stove add half cup oil to it. Then add mustard seeds to it, as they start to crack, Add ajwain seeds and rock salt. Remove the pot from the stove. Then add the green chillies, Garlic paste, ginger paste to this heated oil and stir. Put the pot on the stove on low heat. Add the Surti Papdi, sprinkle some filling on top of it. Then add the ravaiyas gently. Pour two or three spoon oil. Add the chopped potatoes and sprinkle some filling on top. Add the ratalu, and Sweet potatoes on top. Sprinkle water over the vegetables in the pot, do not pour. If the filling is there put it on top of the potatoes, and close the lid. Let it cook for 3 to 4 minutes, and some oil to the mixture. Close the lid. Let the vegetables cook. Keep checking every few minutes; if needed, sprinkle water. Cook on low heat. You should know the vegetables are cooked, by the smell, and the texture. Undhiyu is outdoor cooking, originally, cooked in clay pots over a earthen stove using coal fuel.

Masala Puri

Masala Puri.   

By.. Joy.

Ingredients: 
3 cups Baajri flour, 
4 spoons kasuri methi, 
3 cloves of garlic, 
3 spoons red chilli powder,                                     
2 spoons ajwain,                   
salt as required, 
1 tsp.Rocksalt, 
2 tbsp of yogurt, 
5 spoons of sugar,
Half cup oil
Half to quarter cup Water or less for making the dough. Use spoonfuls.
Method: 
Take Baajra flour, put it into a mixing pan. Add kasuri methi, ajwain, red chilli powder, rock salt, salt. Cut the cloves into fine pieces, or grate, and add it to the mixture. Mix the ingredients nicely. Take yogurt, add sugar in it, and oil and beat the mixture into a fine paste. Add this paste into the flour mix. Then keep adding water by spoons and knead the flour into a fine dough. The dough consistency would be soft, but one you may not be able to use with a rolling pin. You will need a dry flour to splatter, if you try the rolling pin. So the dough should be able to make you make small balls, smaller than munchkins. Make small, 1 and 1/2 inch balls. Take a hard plastic sheet. Grease it, put the ball on it, hand press the ball into a small flat puri or a pancake. You can use a tortilla maker, to make these, if you have it. You will need to grease it. Put the frier on the stove, or the frying pan on the gas range. Put oil in it for trying these puris. Lifting this puris and putting it into the fried may pose a problem. Since the dough might stick, you have to grease often. I normally fry them, as I make them. So the dough does not sit, long enough to stick. I would press like two or three at a time and put it in the fried, depending on how big you are doing it. It it is big, do some more and then put it. Use, a greased flat spatula to lift and put the puri into the frying pan. Fry until it is light to medium brown, and looks fried. Serve these puris with, date chutney, or ketchup, or chilli ketchup. Some just like it as is.