Thekua ठेकुआ (Sweet Snack).....Iftar Special

That time of the year has come. A month to repent from our wrong-doings and sin. May all of us find peace on this Ramadan. May this Ramadan bring the blessings for the entire humanity that we can walk in the way of peace and harmony! 

Thekua (Sweet Snack) is very popular in Bihar, Eastern Uttar Pradesh and Jharkhand.  Thekua (Sweet Snack) is a dry sweets from the Indian subcontinent. The main ingredients of Thekua (Sweet Snack) are All Purpose Flour, milk, Semolina, Sugar and Ghee. Thekua (Sweet Snack) is soft when hot, but hardens after it cools. Thekua (Sweet Snack) can be eaten as a snacks. Thekua (Sweet Snack) can be preserved for several days of eating. As we always in search of some good snacks for Iftar, Thekua is a perfect sweet snack for your Iftar. So, try this simple recipe, it is so delicious, healthy and tempting that you, your family and your children will definitely love this...


Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Course: Snack
Cuisine: Bihar, Jharkhand, Uttar Pradesh
Servings: 5-6
Author: Ayesha Md

Ingredients: 

250 gm all purpose flour + 4 tbsp for dusting
100 gm semolina
1 tbsp baking powder
100-125 gm sugar
1 tbsp cardamom powder (optional)
6 tbsp ghee
75 ml cold milk
oil for deep frying

Methods for cooking:

1) Firstly, take a large bowl, add all purpose flour, semolina, baking powder, sugar, cardamom powder and ghee, crumble and mix well and then add milk slowly as required and knead into a stiff dough. Cover the dough and rest for at least 15 minutes. As shown in the picture.

2) Now, divide the dough into 3 equal size and sprinkle some flour over rolling pin and roll it with the help of rolling pin to make around 1 inch thick Chapati. With the help of your favorite cookie cutter, cut out into a desired shape. Set aside.

3) Repeat this process to the rest of the dough.

4) Now, take a non-stick pan and heat enough oil, Now place them one by one into the oil. And fry them on low flame for 5 minutes, then on medium flame for another 5 minutes, turning occasionally till they turn light golden brown. Remove from the oil and drain in a kitchen paper.

5) Once it gets cool down. Store it in an air tight container and use for up to a week. Yours Thekua (Sweet Snack) is ready to enjoy with a cup of tea.

Note: 

a) Oil should be enough hot while frying Thekua, otherwise it will break.

b) Only a small batch of Thekua should be fried at a time.

c) Don't add too much milk while kneading your dough. Dough should be tight.

d) Always fry Thekua on low flame for 5 minutes, then gradually increase your flame on medium to high, otherwise it will not cook from inside.


If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...

Chickpea (काबुली चना) Potato Salad...Ramadan Special

Alhamdulillah, We got the Ramadan once more in our life! May this holy month bring peace around the world unifying everyone everywhere. 

The Chickpea is important in Indian and Middle Eastern Cuisine, and India is the largest producer of Chickpea with 65% of global production. Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the Daily Value, DV) of protein, dietary fiber, folate, and certain dietary minerals, such as iron and phosphorus in a 100 gram reference amount. Thiamin, vitamin B₆, magnesium, and zinc contents are moderate, providing 10–16% of the Daily Value. A 100 g serving of cooked chickpeas provides 164 kilocalories (690 kJ). Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat 75% of the fat content are unsaturated fatty acids. Source taken from https://en.wikipedia.org/wiki/Chickpea

Although, Chickpea (Kabuli Chana) is eaten all over India, but it is a very popular dish in North India. Chickpea (Kabuli Chana) can be eaten as snacks or as a main meal lunch or dinner. However, Chickpea (kabuli Chana) is often made in a spicy delicious and tempting gravy. In this recipe, I'm going to show you how to make a healthy and yummy Chickpea (Kabuli Chana) Potato Salad without Spices. So, try this new way of making Chickpea (Kabuli chana) Potato Salad which is healthy as well as tasty. And I'm sure you and your family will love to eat this. Let's enjoy this recipe with me #AyeshaMd....

Prep Time: 30 mins

Total Time: 1 hr 

Cuisine: Indian 

Course: Snack, Lunch and Dinner 

Servings: 4

Author: Ayesha Md

Ingredients:

200 gm Chickpea (Kabuli Chana)
2 tomatoes, finely chopped
2 onions, finely chopped
1 lemon (juice)
1 tsp baking soda
salt as per taste
water as required
2-3 medium size potatoes

Steps for cooking:

1) Wash, add salt, water and baking soda, let Chickpea (Kabuli Chana) soak for overnight or at least 8-10 hours.

2) Take a pressure cooker, add soaked Chickpea (Kabuli Chana) along with the water. Turn on the flame, and bring it to a boil, cover the lid of the pressure cooker and simmer for about 10-15 minutes or till it completely tendered. Turn off the flame and drain the excess water. Set aside.

3) Take a pressure cooker, add potatoes, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the pressure cooker and simmer for about 10-15 minutes or till it completely tendered. Turn off the flame, remove the potatoes from the water, run them under cold water and peeled them off and cut into cubes.

4) Take a serving tray and add boiled Chickpea (Kabuli Chana), potato, onion, tomato, salt and lemon juice mix them well.

5) Yours Chickpea (Kabuli Chana) potato Salad is ready to be served.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...

Firni فرنی (Rice Pudding)....Summer Sweet Dessert

What is a Firni (Rice Pudding)?

Let's briefly discuss. Firni is a creamy rice/sweet pudding which is made up of ground rice, milk, sugar, almonds, pistachios, saffron, green cardamom and kewra essence. Firni (Rice Pudding) is a popular sweet dish. Although, dessert is a perfect sweet for all occasion, Firni (Rice Puddding) is often eaten during festivals and during summer it is mostly demanded by people. Firni (Rice Pudding) is originated during the Mughal Empire in India. Firni (Rice Pudding) is very similar to Rice Kheer, but it has one slight distinction between Rice Kheer and Rice Firni, that Rice Kheer is made up of Whole Basmati Rice whereas, Rice Firni is made up of Coarsely Ground Basmati Rice. There are various types of Firni (Rice Pudding) such as Kesar Firni, Saffron Firni, Rice Firni, Almond Firni, Rice Firni, Mango Firni, Strawberry Firni and Rose Firni. Firni (Rice Pudding) is traditionally, serve in a bowl or an earthen clay cup, then topped with almonds, pistachios and saffron strands. Firni (Rice Pudding) is often served chilled. Let's try this simple and yummy Firni (Rice Pudding) and I'm sure you will definitely love this. In this recipe, I'm going to show you how to make a delicious Firni (Rice Pudding) in just 5 simple steps.....

Prep Time: 10 mins

Cook Time: 45 mins

Servings: 4-5

Cuisine: Indian

Coarse: Sweet dish 

Author: Ayesha Md

Ingredients:

1 liter whole milk
6 tbsp whole basmati rice
1-2 tbsp kewra essence
200 gm sugar (as per taste)
4 green cardamoms (powder)
water required for soaking rice
6-8 Almonds (chopped)
6-8 Pistachios (chopped)

Methods of cooking:

1) Wash and soak Whole Basmati Rice in sufficient water for at least 1 hour.

2) Take a heavy based saucepan, add milk, green cardamom powder and sugar and bring it to a boil. Turn your flame on low and cook for 5 minutes. Turn off the flame now. As shown in the picture.

3) Now drain the excess water from the rice and grind them to make a paste. You can also add 4-5 tbsp of milk or water to make a perfect paste. As shown in the picture.

4) Now add this rice paste into the milk and gently mix them well. Now, turn on the flame and cook for about 10-15 minutes on low flame, keep stirring continuously and scrap the sides of the pan. Add kewra essence and stirring constantly for another 5 minutes or until it becomes thick, turn off the flame.

5) Pour this into a serving bowl or an earthen clay cup and set aside. When it comes to at room temperature, then refrigerate it for at least 4 hours or overnight. Garnish with chopped almonds and pistachios. Yours Firni (Rice Pudding) is ready to serve. Served chilled. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...