Sheera is made of Semolina called Rava in Marathi. It tastes sweet and full of dry fruits. Godacha Sheera means sweet Semolina. It is very easy to make and taste yummm. Generally, sweet dishes are made during festivals and auspicious occasions.
The specialty of Sheera is that it is offered as a Prasad (material or substance of food that is a religious offering in both Hinduism and Sikhism. It is normally consumed by worshippers after worship.)
The Sheera made for Prasad has a banana and made with few different ingredients than godacha sheera, although the procedure and ingredients are almost the same. The sheera I made is a snack and can be eaten any time of your meal or between meal when hungry.
It is healthy and tasty as well.
1 Cup Semolina( rava)
1 cup milk
1/2 cup of sugar
1 tsp Cardamom powder
1/2 cup ghee (clarified butter)
1/4 cup mix of few dry fruits ( cashew nuts, pistachio, raisins, almonds)
I used pistachio, cashew nuts, and raisins.
Saffron for garnish (I added during cooking as well)
- Heat kadai and add ghee followed by semolina and dry fruits.
- Roast Semolina till it changes color to light brown. This is very important that it should be roasted to light brown and be on low to medium flame.
- Now add sugar and milk at once. Make sure lumps are not formed, keep stirring and add if more milk is required.
- The consistency should be runny when milk is added, later it gets thick when it starts boiling and semolina absorbs milk.
- Cover for two to three minutes and cook well till it gets soften.
- Add cardamom powder, mix well
- Garnish with saffron and serve.
Kachori is a spicy snack and categorized under chaats recipes. According to Wikipedia Kachoris are originated in an Indian subcontinent, and common in places with Indian diaspora and other South Asian diasporas, such as Trinidad and Tobago, Guyana, and Suriname. Alternative names for the snack include kachauri, kachodi and katchuri.
There are various type of Kachoris and are made differently. Kachoris are made with refined flour dough stuffed with stuffings and definitely the different ingredients in it gives a different name to Kachori. They are served with red tamarind chutney and green chutney or fried green chilies. I never thought making Kachori at home will give the best out of best taste than the market one. Today I made one with Onion (Pyaaz) and Potato (Aaloo) and few spices. Let’s take a look.
Ingredients Dry spice
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp kasoori methi
1 tsp jeera seeds
2 to 3 red chili
Roast this together and make a crush or grind
2 tbsp Oil
1 pinch Hing
1 tsp chili and Garlic crushed
1 1/2 tbsp Besan
1 tsp Amchoor powder
1/2 tsp Black salt
1/2 tsp rock salt
1/2 tsp Garam masala
1 small onion finely chopped
1 Potato (boiled, peeled and mashed)
Maida – 1cup Ajwain –
a pinch Salt – as per taste
1 to 2 tbsp – Ghee (melted)
Water – to make a soft dough
Oil – to deep fry Kitchen
- Mix ajwain (caraway seeds), ghee and salt into flour and knead without water till crumb type consistency, keep on adding ghee till you get the crumb like consistency
- Add water step by step to make a soft dough.
- Keep covered with damp cloth for 10 to 15 minutes
- Till then roast Dry spice ingredients and crush all evenly.
- Next, heat a pan or kadai, add oil followed by crushed chilies and garlic.
- Let the raw smell goes, add gram flour till it gives a nice nutty aroma.
- add chopped onion, and grounded dry spices, asafoetida, salt, and potato,
- Let this mixture cool.
- Now, make an equal sized ball of the dough ( approx 6)
- Roll into a small circle and fill the stuffing and close the mouth of the circle and make it flat by pressing evenly.
- Next Heat oil to deep fry. Let the oil heat well on high flame put kachoris and flip and remove uncooked, ie. when color o coating still white.
- Once done, add a little more oil to the same kadai to lower the temperature and low the flame, now on low flame fry kachoris till golden brown from both the side. Keep in mind that it should be fried on low flame.
Paani Puri is very popular in India. It is one of the categories in Chaat dishes.
Paani puri stuffing
Ready-made paani puri box
1/2 cup boiled Kabuli Chana(chickpeas)
1/2 cup mashed potatoes.
1/2 chaat masala.
1/2 tsp cumin powder
1/2 tsp amchur powder
1/2 rock salt
1 tablespoon chopped onion(optional)
1 tablespoon chopped coriander
1 tablespoon Chopped tomato(optional)
- Smooth all chickpeas and mash boiled potato
- Mix all the ingredients.
- It is ready to stuff in pani puri with red, green chutney and of course paani too.
1/2 cup coriander leaves
1 cup mint leaves
1 tbsp lemon juice
1/2 inch ginger
2 to 3 green chilies
salt to taste
- Grind all from the ingredients to make a thick paste.
- Add water if necessary.
Red dates and tamarind chutney
1/2 cup soaked dates
1/2 cup jaggery
1/4 cup tamarind pulp
1 cup of water
1 tsp ginger powder
1 tsp cumin powder
1tsp red chili powder
- Make a paste of dates and tamarind. I used ready tamarind pulp.
- In a saucepan sieve, in this paste add jaggery, ginger powder, cumin powder, salt, chili powder.
- Add water and cook till it reduces and thickens.
- Let it cool.
- It lasts for a month if stored in a glass jar and refrigerates.
Ingredients for Paani
1 Tbsp green chutney
1 cup of water
1 tbsp shev or boondi( I used shev) (Shev is a snack made from gram flour and fried making a long string shape with the help of the shev making instrument)
1/2 tsp chaat masala
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/2 amchur powder
salt to taste
1) Double the proportion if required more quantity.
2) Can add or lessen the consistency you want adjusting the water.
Procedure to serve Pani Puri
- Prick paani puri with a thumb to form a Cavity.
- Fill the cavity with potato mixture, red and green chutney( according to taste you want) fill with paani and gobble. LOL