Bhakarwadi, how to prepare bhakarwadi using wheat flour

Bhakarwadi is popular maharastrian cusine.  It is sweet and spicy tea time snack, prepared with various spices filled inside. You can pack it as snacks for kids, good time pass while traveling. First time I tasted haldiram bhakarwadi few years back & today I prepared it first time using wheat flour instead of maida. It really came very yummy with sweet, spicy, sour & crispy. The main part in bhakarwadi preparation is rolling the masala filled  chapathi tightly otherwise filled masala will come out while frying Bhakarwadi. Funnel seeds gives good flavour and taste, poppy seeds and sesame seeds gives nut taste to the bhakarwadi. Adding sugar is preferred as bhakarwadi is sweet and spicy.

Also check my snack recipes,
French fries
Masala peanut chat
Puffed rice ladoo
Crispy jack fruit snack

       Bhakarwadi using wheat flour

Preparation Time : 30 minutes
Cook Time : 15 minutes
Serves : 20
Recipe Category: snack
Recipe Cuisine: Maharastrian
Author: Aruna

Ingredients

For dough

Wheat flour - 1 cup
Gram flour - 1 cup
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt as per taste
Hing - a pinch
Hot oil - 2 tsp

For filling 

Dry Coconut - 1/2 cup grated
Sugar - 2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Funnel seeds - 1 tsp
Garam masala - 1/4 tsp
Poppy seeds/Ghas ghas - 1 tsp
Sesame seeds - 1tsp ( missing in pic)
Lemon - 1
Salt as per taste

Oil - to deep fry
Water to make dough
Wheat flour -  to dust 

Instructions

1) Take a bowl add wheat flour, gram flour, turmeric powder, red chilli powder, salt, hing and mix it well.

2) Now add 2 tsp hot oil to the above mixture, it gives crispy bhakarwadi.

3) Prepare dough by adding water and knead it well.

4) Grease oil on the dough and close the lid or moist cloth for 15 - 20 minutes. And start preparation for filling.

5) Take all the ingredients mentioned in filling in a mixer jar and grind it coarsely. Donot add water it must be like powder.

6) Now take half portion of dough, dust rolling base and rolling pin with wheat flour and roll it into round shape as we do for chapathi's.

7) Apply lemon juice

8) Spread the masala  on the lemon juice leaving the corners.

9) Grease the corners with lemon juice. 

10) Roll the chapathi very tightly, without leaving gaps.

11) Cut the rolls into pieces and press it, to get circular disc shape. I pressed bit hardly so shape is disturbed.

12) Take a kadai, add oil and heat it on low flames. Once oil is heat add the pieces and fry it on medium flame.

13)  Fry bhakarwadi's till it changes to golden brown color. Take it into plate and let cool and store it in air container.

Yummy bhakarwadi is ready to serve 😋😋.


Note

◆ You can also use maida instead of wheat flour.

◆ Increase the quantity mentioned for filling, as it came for more than half dough for me.

◆ You can skip lemon juice and grease with oil (step - 7 & 9).

◆  I did not fried the filling items, as we are deep frying. 

Tips

● Adding lemon juice gives sour taste, and taste good.

● Roll the chapathi filled masala very tightly & do not press the pieces hardly ( as i did😉) after cutting , otherwise you do not get good spiral rool shape.

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Coconut milk pulao, Thengai paal sadam, how to prepare veg pulao with coconut milk and veggies

Coconut milk pulao || Thengai paal sadam is prepared with coconut milk. Adding fresh coconut milk gives taste to the pulao. I prefer using fresh coconut milk instead of canned coconut milk. We can also prepare simply by adding coconut milk and few spices ( without veggies) or with vegetables and mint. Todays my recipe is using vegetables and mint. Adding mint adds good flavour and taste to the pulao. Also i like to add raisins to the pulao, as my hubby like it, and it's tastes good too 😄.
Please do visit  my coconut based & rice recipe
Coconut chutney
Beerakaya thokku pachadi
Ladies finger dry coconut curry
Kosambari
Curry leaves rice

You can have this pulao with any raita or  with paneer gravies or with any special veg gravies. check for Paneer butter masala , Khova paneer .

Lets start coconut milk pulao..

                  Coconut milk pulao

Preparation Time : 20 minutes
Cook Time : 25 minutes
Serves : 2
Recipe Category: Rice
Recipe Cuisine: Indian
Author: Aruna

Ingredients

Basmathi rice -1 cup
Green cardamom -3
Cloves - 2
Cinnamon stick - 1 inch
Bay leaf - 2
Star anise - 2
Ghee - 2 tsp
Onions - 1 cup thinly sliced
Green chillies - 3
Ginger,garlic paste - 1 tsp
Carrot - 1
Beans - 5
Mint - few leaves (optional)
Coriander leaves - few finely chopped
Coconut milk  - 2 cups
Cashew nuts -10
Raisins - 10(optional)
Salt as per taste

Instructions

Coconut milk preparation

*  Cut fresh coconut into small pieces or take scraped coconut in a mixer jar and make it fine paste by adding little water.

* Take a stainer and extract coconut milk, we are using only coconut milk.

Method

1)  Firstly soak basmathi rice for 20 minutes.

2) Take a kadai add 2 tsp ghee, cardamom, cloves, Cinnamon, bay leaf, star anise. Saute it till u get good fragrance.

3) Now add green chilllies onions and fry it tell onions changes to light golden color.

4) Add chopped carrot and beans saute it then add pudina leaves and stir it.

5) Add ginger garlic paste, stir it till raw aroma of ginger and garlic goes away. Close the lid for few minutes, so that veggies will cook.

6) Now add coconut milk stir it.

7) Add finely chopped coriander leaves, time to add soaked basmathi rice. Mix the rice gently by adding salt. Close the lid and cook it for 15 minutes on low flame.

8) Take a small kadai, add 1/2 tsp of ghee roast cashew nuts and raisins one after other and take it into plate.

9) Now open the lid, add roasted cashew nuts and  raisins and mix it gently.

Yummy and tasty coconut milk pulao is ready. I garnished it with cucumber and had with Paneer butter masala 😋😋😋.

 Note

◆ You can also use normal rice instead of basmathi rice.

◆ you can fry cashew nuts in step 1 instead adding at last. Adding raisins is optional.

◆ You can skip adding mint/ pudina or add while serving.

◆ You can also prepare pulao in pressure cooker. Then soak rice for 10 minutes.

◆ You can also add green peas/mattar if available. You can also use frozen peas.

◆ You can also add biryani powder if you like it.

◆ You can also skip veggies, if you like to have plain coconut milk pulao.

Tips

● Use fresh coconut to get good taste.

● Use fresh ginger-garlic paste it gives good aroma. Just take garlic cloves and ginger pieces crush it smoothly by using small stone or by using pestle and mortar.

● Mix basmathi rice gently to get good texture.


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ArunaSaraschandra😄

Paneer butter masala, how to prepare paneer butter masala

Paneer butter masala || butter paneer masala ||  paneer makhani is one of  the favorite paneer recipe for all paneer lovers 😍. My first order when I visit any restaurant or dhaba is paneer butter masala with butter naan or with veg biryani 😃.  This paneer butter masala goes well with naan or with any rice items. Butter and cashew nut paste, fresh cream adds rich and good taste to the gravy. If you do not have fresh cream use mazhai (megada in telugu, malai in Hindi). Lets start recipe..

                 Paneer butter masala


Preparation Time : 15 minutes
Cook Time : 30  minute
Serves : 3
Recipe Category: gravy / side dish
Recipe Cuisine: Indian
Author: Aruna


Ingredients

For grinding (masala paste)

Butter - 1 tsp
Onions - 1 cup (roughly chopped)
Tomatoes - 3 ( roughly chopped)
Green chilli - 1 (optional)
Ginger - 1 tsp
Garlic  - 4 cloves 
Elachi - 2
Cloves - 2
Cinnamon stick - 3 to 4 pieces

For cashew nut paste

Cashew nuts - 10 
Water

Other ingredients

Butter - 3 tsp
Paneer - 200 grams
Red chilli powder -1 tsp
Coriander powder - 1 tsp
Kasuri methi - 1 tsp
Fresh cream - 1/4 cup
Gram masala - 1 tsp
Salt as per taste

Preparation

* Soak cashew nuts in hot water for 30 min and grind it into fine paste.

* Take a pan add 1 tsp butter, add green chilli, ginger, garlic, elachi, cloves,cinnamon stick fry it for a second.

* Add rougly chopped onions saute it for a second (picture missing). Now add tomatoes and saute till it becomes mushy. Take everything in plate and let it cool.

*  Grind the above  cooled ingredients into fine paste. And filter the paste using stainer, this gives smooth texture to the gravy.

* Add 1 tsp butter on non stick pan, fry it till paneer slightly turns golden brown. This step is optional, you can also skip this step.

Method

1) Add 2 tsp butter into pan, add red chilli powder, coriander powder fry it for a second.

2) Now add filtered onion tomato puree, mix it well and close the lid and cook for 5 minutes.

3) Now add salt, cashew nut paste, mix it and cook it for 5 minutes on low flame.

4)  Add fresh cream to the above and mix well.

5)  Now add paneer pieces and coat the gravy smoothly without breaking paneer pieces. Close the lid and cook it for 10 min on low flame.

6) At last add garam masala, kasuri methi and mix it well.

Take gravy into bowl and garnish with fresh cream. Yummy and rich paneer butter masala is ready to serve 😋😋. You can have it with naans and any special rice items. I had this lipsmacking curry with jeera rice😋. 

Note

◆ Instead of adding elachi, Cinnamon stick and clove while grinding, you can also add it in step 1 before adding red chilli and coriander powder.

◆ As we are adding fresh cream and cashew nut paste the gravy will be sweet so i added 1 green chilli, its optional you can skip it.

Tips

●  Flitering the masala paste is optional. But i prefer to get smooth texture.

● Adding cashew nut paste gives rich taste to the gravy.

Taking this lipsmacking recipe to Foodies_RedoingOldPost Facebook group. Recently I joined in this group, this group is maintained by my fellow blogger who blogs at Cookwithrenu. In this fb group we can share  our old recipe post with updated content or pics. It is very interesting, by growing in blog I personally feel many of recipes pics nd content need to be updated. So joined in this group, thanks Renu for coming up with such a great idea. 

Also ckeck other paneer curries, gravies and pulao/biryani recipes by clicking the link below the pic.. 

               Paneer Lababdar

              Malai Matar paneer

     Hyderabadi Mirchi ka salan

               Punjabi Dum aloo

                              Kaju curry

                          Kadai Paneer

                      khova paneer 

          Stuffed paneer capsicum

Hope you like this lipsmacking, delicious, silky, creamy and tasty paneer butter masala recipe. Give it a try and drop your comments in inbox.

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You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

French fries, how to prepare French fries recipe

French fries are very popular fried potatoes which are crispy and tasty. Generally we cut potatoes by sprinkling salt and fry at home, it doesn't give that much crispy and would not stay crispy for long time. I tried many variations to get perfect French fries but never satisfied. So I am continuing my experiment on French fries till now 😉. But 2 way that satisfied me is ???  No wait let's start recipe 😃.
 Also check my
Masala peanut chat

                               French fries

Preparation time : 1 hour
Cook Time : 15 minutes
Serves : 2
Recipe Category: snacks
Recipe Cuisine: Indian
Author: Aruna

Ingredients

Potatoes - 2
Cornflour - 2 tsp
Oil to deep fry
Salt as per taste

Instructions

1) Take potatoes wash it well and peel it.

2) Cut the corners of the potatoes and cut into thin slices to get good shape.

3) Now cut into finger sized pieces.

4) soak all potato pieces in water.

5) Take a bowl add water, add salt and let it boil on high flame by closing lid to get water bubbles quickly.

6) Now add potato pieces into boiled water close the lid, boil it for 2 minutes on high flame and switch off the flames.

7) Drain water and take potato pieces in kitchen towel and wipe off extra water.

8) Take all potato pieces in plate and keep it in refrigerator for 30 minutes.

Variation - 1

9) After 30 minutes take plate out and sprinkle cornflour on potato pieces and saute it. Keep the plate again in fridge for 30 minutes.

10) Take a pan add oil and heat it, now fry potato pieces on medium hot flames for 3 minutes or till changes golden brown color.

11) Take fried potatoes in plate.

Crispy French fries are ready 😋😋😍 serve it with tomato ketchup , you can also sprinkle chaat masala.

Variation 2

* If you do not have cornflour still you can get perfect french fries.

* In step 8 instead of keeping  30 minutes, keep potato pieces for 1 hour.

* After that directly fry potato pieces for 2 minutes on medium hot flame and take it into plate.

* Now again deep fry potato pieces on high flame till it changes golden brown color.

You will get crispy french fries in both ways.

Note

◆ Do not boil potatoes too soft.

◆ Both the ways gives crispy french fries, but the way using corn flour stay crispy for long time.

◆  You can sprinkle red chilli powder and pepper powder after deep fry.

◆ You can prepare french fries in many variations, but I liked these 2 ways. I will post other variations too.

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ArunaSaraschandra😄