Sooji Khicha | Sooji ke Papad | Sun Dried Recipes

Sooji Khicha
By Sandhya Khattri
May 29, 2013
Sooji Khicha, sun dried recipe for preserving semolina in form of papad. Easy to prepare, a light papad
recipe goes well with dal chawal or simply with evening tea. Detailed instructions and ingredients
required for the recipe are as follows:
Prep Time: 5 minutes
Cook time: 10 minutes
Total Time 4 days
Serves: 25-30papads approx
Ingredients
Sooji or semolina- 1 cup
water- 6 cups
salt -to taste
cumin seeds- 1/2 teaspoon
Instructions:

In a heavy bottomed pan, I am using pressure cooker, add sooji and water mix well, leave it for 5-7
minutes so that sooji can soak enough water, mix well, place this pan on high flame for boiling,
stirring continously till mixture starts boiling add salt to it, as its color changes towards
transparent. switch off the flame, let it cool for another 10-12 minutes

add cumin seeds to it, mix gently. Pour one table spoon mixture on plastic sheet make papad by
spreading it in circular motion., repeat the process with the remaining mixture.
Sun dry it for 3 -4 days, at the end of the day one you will be able to turn papads, remaining 2 -3
days are required for proper drying.
You can deep fry them or microwave them too.
Notes: When preparing for the first time, always try with small quantity. consistency (thickness) of
mixture is important for proper spreading of papads.
If mixture is not cooked properly and papads are not dried properly they will not rise while frying.

Sindhi Kachri | Sun Dried Recipes

By Sandhya Khattri
Prep Time: 5 minutes
Cook time: 15 minutes
Total Time: 4 days
Sindhi Kachri is a sun dried snack recipe, prepared with rice flour or soaked rice, which is
further deep fried. Sindhis love fried snacks kachri and khichas are very popular among sindhis.
This recipe requires maximum amount of Suns heat, for perfect results minimum 4 days are
required for proper drying of kachri, first 2 days are very important, entire look and taste
depends on first 2 days sun drying. Kachri goes well with evening tea or any other meal course.
I have tried to roast it in Microwave but instead of properly puffing up it get burnt hence not
suggesting you to prepare it for microwave. Its natural design and look comes perfect when it is
deep fried. In this recipe I have used rice flour you can prepared it with soaked rice too.
Ingredients required and detailed instructions for this recipe are as follows :
Ingredients:
Rice flour: 2 cups(300gms approx)
Water 5glasses
Salt to taste
Sodium bicarbonate or baking soda-2 teaspoon
Alum or phitkari- 2 pinches
Cumin seeds: 1 teaspoon
Instructions: In a big bowl take 2 glasses of water, take a flour strainer, pour rice flour over it,
strain it in a bowl with 2 glasses of water and with the help of skimmer or spatula continuously
mix the flour with water, you can see the consistency of mixture in a picture. If required you can
add glass extra water.(it depends upon the quality of rice flour how much water it soaks).

In another heavy bottom pan take 3 glasses of water, add salt to it, and bring it to boil, as water
starts boiling add baking soda and alum to it immediately pour the rice batter to it. Set the flame
to medium , from this stage you have to continuously mix the batter, it will start thickening and
lumps may be formed if not mixed properly.

When mixture reaches to the consistency as shown in figure switch off the flame, it will form the
shape of soft dough, let it cool completely. Add cumin seeds to it mix it gently, if you add them
before cumin seeds will leave its color. Spread kachris on high Sun heat preferably on terrace.
Spread kachris on plastic sheet as you pour batter of pakodas in kadhai with the help of you
fingers and thumb.

For the first 2 days high heat is necessary otherwise you will not get the particular slit patterns of
kachri. On the remaining 2 days you can dry them in balcony too. Store them in air tight
container.
After proper drying kachris will look like this:

Notes: Always add baking soda and alum to the boiling water just before adding rice flour batter
to it, if you add them initially in water and let them boil kachris color will be become brown and
they will not puff up properly .
If you are preparing it with rice, wash and soak rice early in a morning, in evening change the
water, grind it on next day, keep it for at least 2 hours then do the remaining process.
If preparing for the first time try it with only 1 cup of rice flour.

Mix Dal Wadi | Sun Dried Recipes

Mix Dal Wadi

By Sandhya Khattri
June 02, 2013
Preparation Time: 8-10 hours
Cooking Time - 0 seconds
Total Time- 4 days
Mix Dal Wadi or vadis are Sun Dried Lentil Drops, usually punjabi wadis are made from urad
dal but in this recipe I have add 5 more dals with urad dal. This is my blog's third Sundried
recipe, first one was aloo papad and second was sooji khicha. You can have this handy in
kitchen it tastes good and also very useful when vegetables are out of stock., it can be easily
combined with other vegetables too. Ingredients required and detailed instructions for the recipe
are as below:
Ingredients
:
Toor dal- 2 tablespoon
Chana dal-2 tablespoon
Split moong daal- 2 tablespoon
Yellow moong dal-2 tablespoon
Green urad dal-2 tablespoon
Lobia-2 tablespoon
redchillies 6-8
peppercorns- 1 teaspoon
cumin seeds 2 teaspoon

hing-2 pinches
salt- (optional) to taste
Instructions:

soak all the dals overnight in sufficient water.

Drain water, wash them thoroughly, dont throw the skins of moong and urad dal, pour dals in a
strainer, so that extra water drains out.
Crush cumin seeds, pepper corns, red chillies and hing

Grind all the pulses in grinder with little water. Pour it in a bowl, add crushed spices and salt.
With the help of spoon beat grinded pulses for 4-5 minutes so that mixture becomes light and
fluffy and air incorporates in it.
On the backside of thali or tray drop small size of wadis( as we drop pakodas) sun dry them for
4 days.
Store in an airtight container, whenever required take 4-5 wadis, fry them till golden in color,
crush them and make subzi of Aloo wadi. This wadi goes well in Sindhi mix veg too.
Notes: Wadis should be dried properly for minimum 4 days else they will not last for
long.Mixture should be dry else bottom surface of wadis come out flat after sun drying.

Sabudana Papad | Sun Dried Recipes

Sabudana Papad
By Sandhya Khattri
Prep Time: 8hours
Cook time: 20 minutes

Sabudana papad is an easy to prepare sun dried recipe, with only 3 ingredients, taking proper
measurement of ingredients and accurate consistency of batter and proper cooking you can
make them perfect for the first time. You can also try my other sun dreid recipes i.e. aloo ke
papad, mix dal wadi, sooji khicha. For this recipe ingredients required and detailed instructions
are as follows:
Ingredients:
Sabudana or Sago Pearls-1/2 kg
Water 4 litres
Salt -to taste
Cumin seeds-1 teaspoon
Instructions:

Wash and soak sabudana in sufficient water for preparing papads from kg sago I use 5 litre
pressure cooker for soaking, soak them overnight in the morning add water fill the pressure
cooker with water leaving 1 margin for boiling, add salt according to taste.
Put the pressure cooker on high flame, stirring continuously bring it to boil, as mixture is ready it
thickens and become transparent.
Sago pearls with float on top , this is an indication that mixture is ready. Switch off the flame, let
it cool for 15-20 minutes, during this period its temperature will reduce and it will be easy to
spread papads on plastic sheet. At this time add cumin seeds to it mix gently.
Pour 1 to 1 and a half tablespoon mixture on plastic sheet and spread it in circular motion as it
forms the shape of papad. Repeat the process with all the remaming batter.
At the end of day you will be able to turn the papads, sun dry them for 3-4 days. Enjoy.
Notes:
You can microwave them too.For this you have to add some refined oil before spreading papad
else they will dry.
Initially add sufficient water, adding water in between will not cause papads for rise up properly
while frying.

Aloo Papad | Sun Dried Recipes

Aloo Papad
By Sandhya Khattri
May 22, 2013
Aloo Papad is a method of preserving boiled mashed potatoes. This is a
sundried recipe which is usually prepared in summer season when Sun's heat is

on its peak. Usually aloo papad are deep fried, but you can cook them in
Microwave too by adding save additional oil in the mixture while preparing
papads if you MW them without adding oil they will become dry hence
consuming too much oil in deep frying it is bettor option to add some oil while
preparing .
Ingredients required and detailed instructions for the recipe are as follows.
Prep Time: 2days
Cook time: 5minutes
Serves: 2
Ingredients
Potatoes: 2 kg
salt: 1 teaspoon /kg or according to tasteredchilli powder - 1 teaspoon
cumin seeds -2 teaspoons
fresh chopped coriander- 1 tablespoon
green chillies-6-8 chopped and crushed
mustard oil- 1 tablespoon
Instructions

Instructions: Boil and peel potatoes,

when they are still warm grate them , grating them after completely cooling will
be difficult.
Add all the spices to it, mix well .apply few drops of oil to the mixture.

Take a small ball of potato mixture.

If you are using papad maker place thin plastic sheet on the lower surface of
machine, apply one drop of oil in the centre, place potato roll over it, cover it
with another plastic sheet press the handle on the upper surface of machine and
potato ball will form the shape of round papad.

If you are using rolling board and pin(chakla and belan) do the same process
as mentioned above. in this method after covering potato ball with plastic
sheet you have to roll out papad as thin as you can with the help of rolling pin .
remove the top plastic sheet take the bottom sheet with papad in you hand and
turn it on the cloth on which you are going to sun dry your papads, gently
press the plastic sheet and remove at once.
Do the process with all the papads.
Sun dry them for 2 days , at the end of day 1 you will be able to easily turn the papads.
store them in an air tight container.Deep fry them when required.Notes: If you want to
Microwave them place them on the turntable of Microwave, Micro high them for 40 seconds,
after 20 seconds turn them once for proper cooking ( My MW's highest power level is 850 Watts
you can adjust the timings according to yours as difference of seconds in cooking may cause
food to burn in Microwave.

You might also like:

PANNA :REFRESHING DRINK (IN MICROWAVE)

In today's hurried life it is very difficult to spare time to cook so many dishes in a single day,
following the conventional methods. Microwave is a helping hand to me in kitchen . In less time
& unsupervised manner, many tasks can be compiled with the help of it. Earlier I use to make
panna in pressurecooker, it took much of time and gas stove was occupied with one vessel.
While using microwave , i can do my other work in kitchen. For making 8 glasses of panna
following ingredients are required:

Raw Mangoes: 4 (big size) cut in 2 pieces each and deseeded

Water : 1/2 cup
Cumin seeds : 2 teaspoon
pepper corns: 8-10
black salt: 1/8 teaspoon
white salt: as per taste
sugar: 3 tablespoons
fresh mint leaves:for garnishing
Method:

Place cumin seeds, peppercorn and black salt on the turntable of microwave on high
power for a minute (alternatively while cooking raw mangoes, you can also roast them on
turntable)and grind them to fine powder.

In a microsafe bowl take raw mangoes and 1/2 cup of water, and micro high for 3
minutes, without sugar(if you are roasting cumin seeds and other masalas with it take them off
after 2 minutes else they will get burnt.)

add sugar and cook for another 1 minute.give it standing time(microwave is off and in a
vessel in which you are cooking is placed in a microwave , with the help of heat in microwave
food is cooked for addtional time- it is called standing time) .

take off the bowl from MW, let it cool completely.

with the help of knife peel the mango pieces.

blend the whole mixture with the help of hand blender, strain and mix masala powder

At the time of serving in a glass add 1/4 of panna and fill glass with chilled water mix
well

garnish it with fresh mint leaves.

GOND KE LADDOO

Gond ke laddoo is one of my favourites festive sweet. Prepared with ease and nutritious too.
This is my entry for E-book on diwali sweets on Indus ladies.com

Ingredients required for this recipe are:

Edible gum powder: 1 cup (first deep fry gond , they will puffed up and grind to fine powder if
there are hard particles in it sieve it with strainer, to avoid frying microwave them on high for one
minute. Grease turn table with ghee and then place gum pieces on it and microwave them,
remove them immediately from oven. I use the microwave method for puffing gum.
Sooji or semolina: cup
Ghee: 3 table spoons
Green cardamom : 6 nos(crushed)
Mixed dry fruits: raisins, cashewnuts, pistachoes
Dry coconut grated: cup
Poppy seeds: 1 tbspn.
Sugar : 1 & half; cup ( you can use powdered but I like whole one)
Method: In a heavy bottomed pan heat ghee add crushed cardamoms, as aroma arises add
poppy seeds and semolina roast on medium heat stirring continiously till semolina is light brown
in color and well roasted. This will take approx 8-to minutes Add mixed dry fruits and coconut
mixwell cook for a minute as raw smell of coconut is removed and dryfruits are slighthly roasted.
Add gum powder & sugar mix well cook for minute, remove the pan from flame. Let it cool for
5-6 minutes as mixture is easy to handle with hands, make laddoos of desired size.
Note: if mixture is dry to shape them in laddoo you can sprinkle few drops of milk in it to
incorporate moisture in mixture.

Sev Recipe

Sev Recipe

Sandhya Khattri
9 November 2013
Sev or popularly known as kara sev is a deep fried snack recipe. Though it is a complete snack
in itself yet this can be used in many chaat recipes with other ingredients like Tikki chaat,
bhelpuri, dahipuri, matar chaat and in any mixture(namkeen). You can prepare it in bulk store it
in an airtight container and it can be consumed upto 2 weeks..
Last month I got an invitation from Hudson canola oil to review their new product, during the
diwali celebreations couldnt get the time to update my blog, but I tried it in preparing sev and
results were extremely good light and crispy sev. Hudson canola oil is Trans-fat free oil, with
very high MUFA, Omega-3 and vitamin E, Its smoking point is high, so I decided to make deep
fried sev with it. Today I am sharing you my recipe of sev made with Hudson canola oil, a
healthy version of sev.
Usually sev are prepared with combination of Bengal gram flour and rice flour. I am using all
purpose flour instead of rice flour, its taste good and different from normal sev. Ingredients
required and detailed instructions for the recipe are as follows:

Preparation Time : 15 minutes | Cooking Time : 15 mins | Serves :8

Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:
Bengal gram flour- 1 cup
All purpose flour-1 cup
Salt-to taste
Hudson canola oil-1 tablespoon+ extra for deep frying sev
Roasted cumin powder-1 teaspoon
Red chilli powder-1/2 teaspoon
Water- required for kneading the dough

Method:
Mix Bengal gram flour, all purpose flour, salt, roasted cumin powder, red chillipowder and one
tablespoon oil in a mixing bowl.
With the help of water knead soft dough.

Leave it for 10 minutes.

Make a roll of dough , grease the entire surface of kitchen press with oil and fill it in your kitchen
press.
Take the multi holes jali ( as shown in pic) , assemble it in kitchen press and lock it.
Heat sufficient oil in a pan, check it by dropping a small piece of dough, if it floats on top oil is
ready , set the flame to medium, directly press sev over oil.
Deep fry them till crisp and golden brown color.
Place them on tissue paper.

Repeat the same process with the remaining dough.

Let them cool and store them in air tight container.

Notes:
Dough should be soft, other wise sev will have cracks on them and it will be difficult to press
them over oil.
You can replace all purpose flour with rice flour.
For extra crisp sev you can add one teaspoon corn flour in the dough mixture.

Seyal Teevarn (Lamb Chops Cooked in a Secret Family

Sindhi Recipe)
Portion: Serves 8
Ingredients:
1 kg Mutton Chops

6-8 Baby potatoes

5-6 Big Red onions - Medium chopped
5-6 Big Tomatoes - Medium chopped
1 Big pod of Garlic + 3 inches of Ginger or 2 tsp of Ginger + Garlic paste
4-5 Green Chillies chopped
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Peppercorns (Kali Mirch) - crushed not powder
2 tbsp Garam Masala Powder
2-3 Bayleaves
2-3 Big Black + 2-3 Green Cardamom (Elaichi)
1 cup fresh curd/dahi/yoghurt
10 tbsp of cooking oil
chopped Coriander Leaves - for garnishing
Salt to taste
100 ml water
Method:
On high flame, heat all the oil in a big deep pan or your pressure
cooker, fry the ginger + garlic for 1 min, add all the onions
and fry until light brown. I prefer red onions as the pungency goes best with meat dishes,
add the mutton and fry it for another 10-15 minutes . Half way thru frying the mutton add the
turmeric, red chilli, garam masala powders, green chillies, bayleaves, black pepper and salt.
Later add the tomatoes and
cook till dry. Then add the curds and cook for 5 mins. Add the water and the baby potatoes.
Keep stirring well at all times as we are cooking on high flame.

Now from here we either cook the meat further on low fire for 10 mins with the pressure
cooker lid but without the whistle or we pressure cook it for 3 whistles. The gravy must be
thick. These are my approximations, kindly use your judgement.
Sprinkle some chopped coriander leaves on top and serve.
The meat should be fresh as it will cook faster, if it is frozen then thaw it in a microwave for
15-20 mins. Most microwaves have auto settings, you press defrost, meat, 1kg and start.
This dish goes best with hot rotis, chappatis or pao.
Enjoy !
SAUCY