SWEET & SALTY CRACKERS

Ingredients for Namkeen Mattar/ SALTY CRISPY CRACKERS :

·         Flour (maida)- 200grams

·         Carom seeds (ajwain)- half teaspoon

·         Refined oil- for frying and kneading dough

·         Salt to taste

Method:

·         Mix maida, salt, ajwain and put 2spoons of oil and mix well

·         Rest add water to knead dough (medium consistency, i.e, neither tight nor too soft)

·         Put oil in deep frying pan(deep kadhai) and heat it on medium flame

·         Make a ball of maida and roll it with rolling pin (chakle par belna hai) to form a shape of roti (while rolling it can apply bit of oil to avoid sticking on chakkla)

·         Take a fork and pierce roughly in some gaps so that while frying it does not get soft

·         Take knife and cut in straight strips and fry on medium flame, till it turns golden brown and take it off on kitchen towel and let it cool in normal open room temperature

SALTY  CRISPY CRACKERS ARE READY J

Ingredients for Dry Fruit Toffee/ TOFFEE BOMBS :

·         Flour (Maida)- 150 gms

·         Mix crushed dry fruit – almonds, cashew, raisins (badam, kaju, kishmish)- 1/4^th cup

·         Sugar syrup with elaichi powder (chashni hari elaichi wali- 1 taar)- 2cups

·         Orange food color- 1/4^th teaspoon mixed with 2 spoons of water

·         Oil for frying and kneading dough

Method:

·         Knead maida with two spoons of oil, orange food color mixed in water and rest water(medium consistency, i.e, neither tight nor too soft)

·         Take a very small portion of maida and roll it into very small size of roti (almost size of golgappa)

·         Place little mix dryfruit and roll it in shape of toffee (folding and twisting from both ends with soft hands)binding the edges with help of water so that it mixture is retained into it.

·         Fry it in oil on medium flame, till it become golden brown  and crisp

·         Remove it from oil and dip in cool chashni for 5-8 seconds rolling chashni on both sides evenly  and cool down on a plate (for chashni- take 3 cups of water and add 2 cups sugar, half teaspoon green elaichi powder and bring it to boil and slow down the flame till consistency becomes thick, to check, leave a drop of chashni into a small bowl of cold water and if drop turns hard, 1 taar chashni is ready and let it turn luke warm)

TOFFEE BOMBS ARE READY  J

Ingredients for Seviyaan Balls/ SWEET SEVAIYAAN BOMBS:

·         Bombino Vermicelli (seviyaan)- 1cup

·         Sugar- ¾  cup

·         Desi Ghee- 1 big spoon

·         Almonds(badam) katte huye – 8-10

·         Raisins (kishmish)- 10-15

·         Water- 2 ½ cup

Method:

·         Take ghee in kadhai and fry vermicelli on slow flame, stirring in between, till it turns brown

·         Add sugar and water and bring it to boil on high flame and turn flame slow and let vermicelli turn soft (let it bit overcooked so that it becomes sticky, to give it laddoo shape)

·         Add almonds and raisins and mix well

·         Let vermicelli cool down and apply bit ghee on your hand palms and give it rough ball shape(actually shape of rassi bombs  :-D )

SWEET SEVAIYAAN BOMBS ARE READY J

So Friends…. Its time to let these SWEET & SALTY CRACKERS BURST INTO YOUR MOUTH…………BOOOOOOOOOOOOOOOOOOOMMM J

WISH YOU ALL A VERY HAPPY & PROSPEROUS DIWALI….  J

                                                                                                    Have a great time in kitchen J