Khasta Masala Mathri / Punjabi Masala Mathri Recipe / Indian Snack Salty Crackers

Hello friends,

Namaskar...

How are you !! I hope that you are fine and healthy.

I welcome you heartily at my food blog.

# "Khasta Masala Mathri" is an Indian Snack recipe which is enjoyed in the breakfast and in the evening tea time.

#  This snack can go long till months so mostly mothers like to make it in abundance and store it.  During the busy morning schedule...it is enjoyed with pickle, chutney and ginger tea.

# There are many types of mathri are prepared at home like... plain mathri, Ajwain mathri, Methi mathri, sweet mathri etc.

# Today I am sharing the most demanding recipe of..."Punjabi Masala Mathri".

You can make it easily at your home like market style and more healthy way by your hands.

# Let us start the recipe..

# Prep Time...10 minutes

# Cook Time...30 minutes

# Servings....8 person

# Cuisine.... Indian breakfast and evening tea time

# Course... snack recipe

# Ingredients For The Recipe

1. All purpose flour....250 gram ( maida )

2. Semolina....50 gram

3. Ghee or oil for moen....70 gram

4. Salt to taste...1 Tea spoon

5. Carrom Seeds...1/2  Tea spoon

6. Crushed black pepper....1 Tea spoon

7. Fenugreek leaves....1 Table spoon ( kasoori methi )

8.  Water for kneading....90 ml.

9. Oil for frying

#  Procedure For Making.....

# Take a big bowl or parrant....add seived maida, semolina, salt, ajwain, crushed black pepper and kasoori methi.

Mix well.

# Then add melted ghee for moen and mix well with hands using your palm...the texture should be like bread crumbs.

If you bind it in your fingers like laddu....it means that the moen is perfect.

# Now knead the dough with the help of water using little by little.

Knead a tight dough more than the dough of Poori.

Just combine the flour with soft hands and don't make it smooth.

By doing so... Mathri will be very crispy, layered and Khasta like Halwais.

# Don't let the dough take rest.

Just gather the dough and roll it.

Divide the dough into lemon size balls.

Again don't make the balls smooth.

Place a ball on your palm.

Press it with the side of other palm gently and spread it like a disc with your palm 2 times.

You can roll the mathris as choice.

In this way...prepare all the balls of mathri.

Keep aside.

Heat a heavy bottomed kadhai with oil on the high flame.

As the oil heats up well at the smoking point...just off the flame.

After 2 minutes...on the flame on medium slow.

Drop the mathri one by one as required in a batch.

In the starting fry the mathris without touching just shake the oil of kadhai a little so that mathri could not stick in the bottom.

Then flip them and fry on the slow flame till golden brown.

 The frying of 1 batch...takes 12 to 15 minutes.

In this way...get fry all the mathri well.

Let them cool completely.

Then store it in a air tight container or jar.

You can eat these " Punjabi Masala Mathri"  till months.

# Note..

1. For making  mathris khasta or crispy...the moen should be perfect.

The right ratio is 1/4 part of the dough.

In this recipe...300 gram flour needs...70 or 75 gram.

2. The dough of this mathri should be very tight more than the poori aata dough.

Let the dough remain rough. Don't make it smooth.

3. Don't let the dough take rest for extra crispiness. 

4. Fry all the mathris on the slow flame.

5. After frying the mathris...let them remain open without covering for hours.

6. Store in a air tight container when the mathris cool down completely.

Thanku Friends.

Regards.

Arbi Ke Pattode / Colocassia Leaves Fritters / Aloo vadi / Mansoon Snacks Delicious Recipe

Hello friends,

Namaskar...

How are you!! I hope that you are fine and healthy.

I heartily welcome you at my food blog.

# Friends, mansoon season has started so I am sharing.... Delicious Mansoon Snack Recipe...."Arbi Ke Pattode"

Here in "Uttar Pradesh" ( North India ) this is known by this name...."Arbi Ke Pattode ( patrode ) .

In "Gujarat" it is known as "Arbi Patra"

In "Marathi" it is known as "Alu Vadi".

# Arbi patta or leaves...can be easily bought from the market. It starts coming from the month of June till August.

During the rainy season..."Arbi Ke Pattode" are much enjoyed by people.

It is prepared with gram flour... adding some normal spices and cooked in the steam like dhokla and idli.

So it very healthy, delicious and crispy snacks recipe.

# Prep Time...15 minutes

# Cook Time...30 minutes

# Servings...6

# Cuisine... Indian

# Course... Snack Recipe, side dish

# Ingredients For The Recipe... For The Besan Batter....

1. Arbi Patte....4 bunches...12 pieces ( raw and small in size )

2. Gram flour...300 gram

3. Salt to taste....1 Tea spoon

4. Turmeric powder...1/2 Tea spoon

5. Red chillie powder...1/2 Tea spoon

6. Pinch of asafoetida

7. Green chillies paste..3 green chillies

8. Ginger paste...1 inch 

9. Ajwain...1/2 Tea spoon

10. Oil for frying

# Method Of Making....

1. Open the bunches of arbi leaves by cutting its threads.

2.Wash the leaves well dipping in the water...so that all the impurities could come out.

Pat them dry and keep aside.

3. Next, trim off their stalks and thick veins if visible... using a sharp knife or scissor.

Be careful not to cut the leaves.

4. Take a big bowl...add besan ( gram flour )

and all the spices like...salt, turmeric powder, red chilli powder, asafoetida, green chillies and ginger paste, ajwain etc.

Make s thick batter with the help of water.

Beat the batter for 3 minutes.

5. Now comes the important step layering besan batter on the leaves...

For this... place or spread a leaf on the back side of Parant or plate or cleaned surface.

Remember...the shiny part of the leaf should be down.

Spread the batter evenly on the leaf using a spoon or with the fingers of your hands.

Next place another leaf on the top of the first leaf....tip pointing in opposite or another direction.

Again spread a thin layer of batter on this second leaf.

Repeat the same process with the third leaf too.

Now the choice is yours...how many layers of leaves you want to make.

I would suggest that...3 layers are sufficient because it will take less time to cook and thin bites are preferred to eat.

5. Now layering of besan is done.

Either fold the sides or simply roll the leaves lengthwise into a semi tight roll.

Keep ready other arbi leaves accordingly.

6. Keep ready a steamer or any normal big and deep pan ( bhagona ).

Pour 4 glass water ( 1 1/2 liter ) in the pan...let it boil on the high flame.

As the water starts boiling.... 

Keep ready a strainer for placing the rolls of arbi patte.

For this... sprinkle a little oil and Grease the chalni and place all the rolls of arbi leaves.

Then place this strainer in such a way on the pan without touching the boiling water.

7. Cover the strainer with a plate and let it cook for ten minutes on the high flame.

Next flip the sides of roll with the help of a ladel and spoon carefully.

Again cook it for 10 minutes on the same high flame.

8. After that...you will notice or check them that these leaves rolls have become soft and fluffy.

Now set the flame on medium...and cook the both sides of leaves for 2 minutes.

The sign of well cooked arbi leaves is that....you will find their surface dry by touching.  No moisture and drops are visible.

Other sign is that if you insert knife in the rolls...it will be clean likewise we check in making dhokla, Idli and cake.

Off the flame and remove the strainer.

9. Let the rolls cool down completely.

10. As they are cooled down...cut them into 1 inch thick slices.

11. In this way..."arbi Pattode" are ready.

Now there are 2 options...

 you can make them shallow fry or deep fry in the oil as choice.

I prefer the frying or tempering in the oil with some spices....as I made in this recipe.

# For tempering.....

Place a heavy bottomed kadhai on the medium flame.

Pour 5 spoon oil. As the oil heats up... add 1/2 spoon ajwain and 2 pinch of asafoetida to crackle.

Add few Curry leaves if available.

Add slit green chillies and ginger as taste.

Add 1/2 spoon turmeric powder.

Add the pieces of arbi patra...saute them.

Add salt to taste..

Add 1/2 spoon red chilli powder

Add 1/2 Tea spoon garam masala

Mix and saute the slices well. 

Sprinkle some drops of water while frying... it will make them more soft and enhance the taste.

In this way...keep frying for 5 minutes for a nice taste.

Off the flame.

Lastly add 1 lemon juice for a nice taste.

Finally add chopped coriander leaves and serve hot.

You can sprinkle some coriander chutney for making it super delicious.

# For Deep frying.

# Place a kadhai with sufficient oil on the high flame.

As the oil heats up...fry these arbi leaves roll slices on the medium flame from the both sides.

These are already cooked...so 4 minutes are sufficient in a batch.

Serve hot with Tea or Chutney.

# Things To Consider...

1. Always use fresh arbi leaves. Discard any blackened and withered leaves.

Wash them properly.... because in the rainy season... impurities may be found.

2. While spreading the besan batter on the surface of leaves....layer should be even... neither thick nor thin.

Over coating should be avoided for nice cooking.

3. Roll the leaves with soft hands and carefully.

Rolls should not be very tight not loose.

4. Like dhokla and idli.... place the strainer in the fast boiling water and cook on the full high flame in the starting....20 minutes on the both sides.

Then cook on the medium flame for 5 minutes from the sides.

5. The first sign of well cooked arbi leaves roll is that....if you touch them... you will find dry and moisture less.

The second sign is that...if you insert a knife...it will get clean.

6. While frying.... don't add mustard seeds. It does not taste good...brings bitterness in this recipe.

6. Let the rolls cooled down completely...then slice with a sharp knife.

In this way....you can make "Arbi Pittode or Patra" at home easily.

I think...it would help you.

Friends....if you find my recipes useful then please like, share and subscribe.

Thanks for liking.

Regards.

Traditional Mango pickle Recipe/ Aam Ka Achar Banane Ka Paramparik Tarika.. Secret Tips For Making The Pickle Nice In Taste And Texture

Hello friends,

Namaskar..

How are you !! I hope that everything is well at your side.

# Friends.....rainy season has started and 'Ram kela Amiya' is present in the market in abundance.

# This is the right time to make Mango Pickle to store till a year. From the ages....this 'Ram kela Aamee is preferred for making the pickle.

# Now you are thinking.....that what is "Ram Kela Aam"... what is the sign of it and what are the specialities of this aam.

I tell you....

Ram Kela Aam is of dark green colour. It is

 round and more fleshy or pulpy.

The other sign is that...it is always white in colour from inside and has a hard seed to cut with the normal knife.

The specialities of this Amiya is that..

1. It has no inner heat so healthy and don't need to dip it in the water.

2. It is always white inside.

3. It is more pulpy.

4. It is hard inside so the pickle remains tight in texture even dipping in the oil.

5. It is less sour in taste.

I think...it will help you to choose right mangoes from the market.

# Let us start the recipe of "Mango Pickle"

#  Ingredients For The Pickle...

1. Raw Mangoes....500 gram

2. Sendha salt....50 gram

3. Fennel seeds....50 gram ( saunf )

4. Fenugreek seeds....25 gram ( methi )

5. Turmeric powder....25 gram

6. Red chillie powder...25 gram

7. Asafoetida powder....1 Tea spoon

8. Mustard oil....125 gram + more for filling in the container as needed.

# Method Of Making...

# Firstly...wash the Mangoes well in the water and wipe them with a clean cloth.

# Cut them in squares with a special cutter called sarota if you don't have it then cut it in slices leaving its hard seeds portion.

As I have made in the previous articles and videos.

# Spread the pieces of raw mangoes under the sun light for 1 hour or under the fan for two hours.

The only purpose is that to make them moisture less.

# Mean while....keep ready all the spices.

Coarsely grind the fennel seeds and fenugreek seeds seperately in the mixer jar as raw. 

No need of roasting these whole spices.

It brings a nice colour and taste in the pickle.

( This is the first important tip )

Keep ready other spices too....like Asafoetida, turmeric powder, Red chillie powder and salt at one place.

# After that....add the measured oil in a steel bhagona ( a vessel ) and then place it on the fire to heat.

Remember don't heat the oil on the smoking point...just if you drop a cumin seed it crackles. Off the flame immediately.

( This is the second tip )

This step makes the pickle nice in the texture and saves from being black later.

# First add fenugreek seeds in the hot oil and mix well for a minute so that it woul be well fried till a nice aroma.

Then add asafoetida powder to sizzle.

Now add red chillie powder and turmeric powder...mix it for a nice colour and texture.

Then add saunf powder.

Lastly add mango pieces with salt and mix well for 5 minutes well continuously till every piece of mango well coated in the oil and spices.

This step will help mango pieces...in absorbing the spices and oil.

# Cover the pickle with a net cover till it cools completely.

This will save it from the drops of water.

Later cover it with a plate.

# Let the pickle remain in the bhagona for 5 days.

Keep on stirring 3 or 4 times in a day.

It will make the pickle soft, juicy and fluffy.

# Finally transfer the pickle in a sterilized glass or plastic jar with more required mustard oil.

For this heat some oil and let it cool completely.

Pour it in the pickle jar. Make sure that oil should be above the mango pieces.

In this way.... Tasty and tangy pickle is ready to enjoy.

You can start eating it now. But the real taste will come after one month.

Just click below for the video recipe....

https://youtu.be/7S1P9-8sfS8

Friends.....if you find my videos helpful.... please do like, share and subscribe....

Your valuable likes and comments can help me in growing, motivating and encourage me to make such recipes which are very useful.

Thanks and regards.

#  Note....

1. Always take good quality of mangoes and fresh spices for the pickles.

2. We have not added coriander powder in the pickle because later it makes the pickle dark in colour and lessens its self life.

3. Raw grinded fennel seeds and fenugreek seeds makes the pickle nice in taste and texture and brings a nice aroma.

Avoid the roasting.

4. You can add 1 spoon kalonji seeds as taste.

5. Firstly add mustard oil in the vessel then place it on the flame.

It will help in maintaining its nice yellow texture.

6. Don't heat the oil at the smoking point for a nice taste and texture.

In this way...if you follow the above tips then you will get delighted to have this recipe.

Thanku Friends,

Thanks again.

I am happy to know that you are liking my recipes and articles.

Please do like, share and subscribe it.

Magical Water with Peels For The Faster Growth Of Plants And Saves From The Insects / Aisa Jadui Pani Jo podhon Ko Teji Se Badhayega Aur Keede Se Bhi Bachayega...

Hello friends,

Namaskar....

How are you !! I hope that you are fine and healthy.

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am sharing a "Unique Tip" for the faster growth of plants and saving them from insects.

# This is tried and tested by me for months.

#  This is a magical water prepared by the skin or peels of onions which we throw away.

 If you apply and find surprising results then share your experience with me. I will be very happy to know.

# Things To Prepare This Magical Water...

1. Onions...2

2. Water...1 bowl

3. Peels of onions

# How to prepare...

# Firstly take 1 or 2 onions.

Cut the both ends and cut it in between into two parts.

# Just seperate its outer very thin skin only.

Dip it in the water for 8 hours.

As you use your onions in the morning...then dip its skin in the water. Strain and pour this water in the plants in evening.

As you use your onions in the evening, then dip them in the water overnight.

Next day.... strain and pour the water in the plants.

Gradually...you will see that plants are growing fastly and are safe from insects too.

# Note....

For making this magical water...use the thin skin of onions only.

In the starting.....use this water daily. And after some time...you can pour the water after a break.

There is no harm in any situation.... daily or sometimes.

Thanku Friends....

Thanks again.

I am happy to know that you are appreciating and liking my articles.

Lots of love and thanks for it.

Please do share and subscribe my blog

Recently...I have started my You Tube channel.

https://youtu.be/Z1WwpTopMFE

Please visit here and give your valuable feedback through comments, share and subscribe.

Aam Ka Sukha Achar Bina Tel wala / Dry Mango Pickle Without Oil

Hello friends, 

Namaskar...

How are you !! I hope...you are fine and healthy.

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am sharing the most demanding recipe of "Dry Mango Pickle Without Oil".

# It is very beneficial, delicious and healthy pickle for those who are heart patients and very sensitive about throat infections while  consuming oily pickle.

# This is an Ages Old Recipe Of My Mother without using a single drop of oil.

#  Ingredients For The Recipe...

1.Raw Mangoes....750 gram

2. Sendha salt....75 gram

3. Fenugreek seeds....2 Table spoon

4. Mustard seeds....2 Table spoon

5. Coriander seeds....3 Table spoon

6. Fennel seeds.....3 Table spoon

7. Turmeric powder....2 Table spoon

8. Red chillie powder....2 Table spoon

9. Asafoetida....1 Tea spoon

10. Garam masala...1 Tea spoon

# Method Of Making

1. Firstly wash the mangoes well and dip in the water for 2 hours.

2. After that wipe out the mangoes with a clean cloth and let them dry for minutes.

3. Then remove the stalks of mangoes a little and cut in cubes.

4. Take a bigt bowl for the mango pieces and add salt in the mango pieces and mix well.

 It will help in releasing its  juice and becoming soft.

5. Let the container remain on the kitchen counter for two days.

Keep on stirring or tossing the mango cubes in between for 3 times a day.

6. After 2 days....you will find the pieces  soft and juicy.

7. Place the mango pieces on the strainer to release its juice completely.

Then spread out the pieces in the Sun light for 2 hours to make them dry and moisture less.

If you don't have the sun light ( Dhoop ) at your home...then spread the pieces under the fan for 4 hours.

8. Now add 1 table spoon whole fenugreek seeds in the sour juice of Mango pieces so that it could be soft and fluffy.

9. Mean while Prepare the other spices for the pickle.

Roast the whole spices like coriander seeds, fennel seeds and fenugreek seeds for 2 minutes. Make a coarse powder in the mixer jar.

Or you can place the spices under the sun light. The purpose is to make the spices moisture less and crispy.

10. Every thing is ready now.

For making this pickle add the spices one by one in the sour water of Mangoes.

Firstly add turmeric powder, red chilli powder and asafoetida for a nice colour and fragrance.

11. Then add fenugreek seeds powder, mustard seeds powder, coriander powder, fennel ( saunf ) in the water.

12. Lastly add the dried Mango pieces and mix well  constantly for minutes....so that each piece of pickle could be well coated with the spices.

13.  Place the container in the Sun light for 5 days tossing in middle for 3 times.

It will make the pickle soft and long life.

If you don't have the sun light... don't worry !!

Just let it sit on the kitchen counter and mix it well.

You can directly fill the pickle in the sterilized plastic or glass jar.

It will be ready within few days.

In this way...."Dry Mango Pickle Without Oil" us ready to enjoy and store.

You can watch its video recipe below...

https://youtu.be/81Y4jtqi7jY

#  Note....

1. 1 kg. Mango needs 100 gram salt in the pickle. 

Accordingly adjust the salt.

2. You can make a delicious aam panna with the remaining seeds of mango.

Get it boil with some sufficient water and make the delicious panna.

3. You can add 2 Table spoon mustard oil to make the pickle bright and moist.

,4. You can add kalonji seeds in the pickle as choice.

5. You can store the pickle more than 1 year.

Thanku Friends,

Thanks again.