Ajwain Khakra Recipe -- How to make Ajwain Khakra -- Khakra Recipe at home

Hi friends, Thank you for visiting my website. Today I am going to tell about Ajwain Khakra recipe at home.

It is a tea time snack item. I like to have something light munching while having a hot cup of tea. I used to buy Khakhra from the stores earlier, now no longer as I am making them at home. I like different flavours of khakras too. They are the best tea time snacks, they can be made easily and instantly. They need no prior preparation too. We can make as many as we want like one or two pieces also. If we have enough time we can make them keep in air tight container too. They are healthy too.

Ajwain khakra Recipe -- How to make Ajwain Khakra -- Khakra Recipe at home
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 15 Mins
Servings: 6 people

Ajwain Khakra recipe at home -- A simple teatime snack

Ingredients:

• 1 Cup Wheat Flour
• Salt to Taste
• 1 Tsp Ajwain/Carom Seeds/Vaamu
• 1/2 Tsp Ajwain Powder/Carom Seeds powder/Vaamu podi
• 1/2 Cup to 1 Cup Water
• 1 Tsp oil/Ghee

Procedure:

1. In a wide bowl take the ingredients, Wheat flour, salt, ajwain and ajwain powder.
2. Add ghee or oil and mix well. This will bring the crumbly texture to the dough.
3. Add water little by lettle and make stiff dough. It may take 1 cup or a little more or less.
4. I normally use store bought wheat flour, sometimes it takes 1/2 cup water and sometimes it takes more.
5. While making the dough just check and add water according to requirement.
6. Keep it covered with a damp cloth.
7. Heat roti tawa or griddle.
8. Make small portions of the dough.
9. Roll them into a thin round roti.
10. Place it on a hot roti tawa. Flipping ocassionally cook both sides of it turns into light brown.
11. While cooking press the khakra with a cloth to make it more crispy.
12. That's it!! Crispy and tasty Ajwain Khakra ready to serve.
13. Serve it as a stand alone snack or accompany it with a cup of hot tea.

Thank you for visiting my blog. Hope you liked all my recipes. Feedback and suggestions are welcomed.
For more sweets and snacks click here.

Baby Corn Rice Recipe -- How to make Baby Corn Rice

Hi all, Thank you for visiting my website. Today's recipe is Baby corn Rice. This is a very easy and different kind of recipe. Whenever we out for dinner I prefer to order snacks made either with baby corn or with paneer. We can make different varieties of recipes with baby corn like baby corn sesame stir fry. I am going to add some more recipes with baby corn in coming days. This is a one-pot dish, can be made easy and loved by kids in their lunch box.

Baby Corn Rice Recipe -- How to make Baby Corn Rice recipe
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 20 Mins
Servings: 4

A simple one-pot rice recipe.

Ingredients:

• 1/2 Kg Baby Corn
• 2 Cups Basmati Rice or Normal Rice
• 2 medium size Onion sliced
• 4 Green chillies
• 10 to 15 Garlic
• 5" Ginger
• 2 Tbsp Corinder Leaves
• Salt to Taste
• 3 to 4 Cloves
• 1" Cinnamon Stick
• 3/4 Cup Thin Coconut Water
• 1 Tsp turmeric Powder
• 1/2 Tbsp Garam Masala Powder
• 2 Tbsp Cooking Oil
• 1 Tbsp Clarrified Butter or Ghee
• 4 Cups Water

Procedure:

1. Wash and soak 2 cups of basmati rice or regular rice for half an hour.
2. Slice two medium size onions and 1/2 kag barby corn also.
3. In a blender jar add green chillies, ginger, garlic and fresh coriander leaves.
4. Grind them make a smooth paste.
5. Heat oil and ghee in a thick bottom vessel or pressure cooker.
6. Add 3 to 4 cloves and small piece of cinnamon stick. Saute them.
7. Add sliced onion and fry them till they turn translucent.
8. Add the green chilli paste and saute for a while.
9. Add soaked rice and again saute for a 1 minute.
10. Add turmeric powder, salt and garam masala. Mix them well.
11. Add 3/4 Cup of thin coconut milk.
12. Add 4 cups of water, rice and water ratio is 1:2, we can increase or decrease depending on the quantity of rice we take. Mix well.
13. Allow this to cook on a low to medium flame for 5 to 10 minutes.
14. Once done completely lower the flame and cook for 5 more minutes.
15. Once the water evaporates completely and rice cooked fully, add ghee or clarified butter and mix it gently with a spatula.
16. While mixing it take care that the rice grains should not break and it should not become sticky or we can use electric rice cooker to cook it.
17. Serve hot baby corn rice with simple onion raita.

Thank you for visiting my blog. Hope you like all my recipes. Feedback and comments are welcomed. For more rice recipes click here.

Tomato Pickle Recipe -- How to make Tomato Pickle

Hi all,

Today I am going to give how to make tomato pickle recipe. This is the season for Tomatoes. We get fresh and fully ripen and also raw tomatoes abundantly in the local market. So I prefer to make every possible dish with tomatoes like Tomato Rice, Tomato Dosa, Tomato sauce/KetchUp, Tomato Pachadi, Tomato Dal of course and for more tomato varieties click on this page. Now, coming to this recipe, it is pickle which can be stored for at least three to four months. During my childhood my mother used to make it and keep it for year long also. When we don't have a mood to make any chutney for dosa or idli, it come in handy, just mix some pickle in curd and add some chopped onions, it tastes good. Very simple and easy to make, it can be made even in non-season also, but those tomatoes get very less juice. So it may not store for a long, we have consume it within a week or so. But the pickle made during this season lasts for 3 to 4 months.

Tomato Pickle -- How to make Tomato Pickle
Author: Sailaja Angara
Preparation Time: half an hour plus 2 days
Cooking time: 1 hour
Servings: 1/2 kg

Serve Tomato pickle with hot piping rice, chapati or with dosa and idli.

Ingredients:

• 1/4 Kg Tomatoes
• 1 Tsp Turmeric Powder
• Salt to Taste
• 1 Tsp Tamarind
• 2 to 3 Tbsp Red Chilli Powder
• 1/2 Tbsp Asafoetida/Hing
• 1 Tsp Methi Powder
• 1/2 Ltr Gingelly Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Black Gram

Procedure:

1. Wash tomatoes well under the tap water. Dry them with a clean cloth.
2. Make 4 parts of each tomato and put them in a clean jar.
3. Add 1/2tsp salt, turmeric powder and tamarind to them. Mix them well and keep it aside for 2 days.
4. This process would ease lot of water or juice from the tomatoes.
5. On the second day, squeeze out the water and put them in a mixer grinder. Keep the water for further use.
6. Just pulse it or grind it. But do not grind it too much. To retain the tomato pieces just pulse or whip it for twice or thrice.
7. Heat gingelly oil in a thick,wide bottomed kadai.
8. Add mustard seeds, black gram and asafoetida.
9. When they start spluttering add turmeric powder, salt to taste and red chilli powder too it.
10. Immediately add water we kept earlier (juice came out from tomatoes).
11. Then immediately add the grounded tomato pickle to it.
12. Boil it in low flame till the oil separates. This may take some 30 to 45 minutes.
13. Keep a watch on the pickle, stir it ocassionally.
14. Do not burn. We can keep a lid also while the pickle cooking, so that it won't spill all over the stove and the surroundings and make it look dirty.