Happy Happy Food
Good old recipes get a twist for better looking, healthier and more fun-filled eating � Obviously Mummy bhi kush tummy bhi kush Khakhra Chivda ...
Good old recipes get a twist for better looking, healthier and more fun-filled eating � Obviously Mummy bhi kush tummy bhi kush Khakhra Chivda Khakhra chivda just got healthier and tastier�as mixed nuts and spices add flavour and nourishment to innovatively used good old khakhra. Preparation Time: 5 mins, Cooking Time: 15 mins, Makes 4 servings Ingredients Peanuts 1/4 cup Roasted chana dal (daria) 1/4 cup Chopped cashewnuts (kaju) 3 tbsp Sliced dry coconut (kopra) , (optional) 2 tbsp Oil 2 tsp Mustard seeds ( rai / sarson) Q1/2 tsp Finely chopped green chillies 1 tsp Curry leaves (kadi patta) 8 to 10 Asafoetida (hing) 1/4 tsp Turmeric powder (haldi) 1/2 tsp Crushed plain or masala khakhra 1 cup Sev 1/2 cup Powdered sugar 2 tbsp Salt to taste Oil for deep-frying Method
- Heat the oil in a kadhai and deep-fry the peanuts, roasted chana dal, cashewnuts and dry coconut individually on a slow flame till they turn light brown in colour. Keep aside.
- Heat 1 tsp of oil in another kadhai and add the mustard seeds.
- When the seeds crackle, add the green chillies, curry leaves, asafoetida and turmeric powder and sauté on a medium flame for a few seconds.
- Add the khakhra, sev, peanuts, chana dal, cashewnuts, dry coconut, sugar and salt, toss well and sauté on a medium flame for another minute.
- Remove from the flame and keep aside to cool.
- Add the sugar and toss well.
- Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 3 to 4 minutes or till it become its light pink in colour, while stirring continuously.
- Add the milk, mix well and cook on a slow flame, while stirring continuously, for another 4 to 5 minutes or till all the milk is absorbed and the mixture thickens and leaves the sides of the pan. Keep aside to cool.
- Add the spaghetti, green peas, green chilli paste, cheese, celery and salt and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a round ball.
- Dip the balls in the flour mixture and roll it in bread crumbs till they are evenly coated from all the sides.
- Heat the oil in
- a kadhai, and deep-fry the balls on a medium flame till they are golden brown in colour from all the sides. Drain on an absorbent paper.
- Cool slightly and serve immediately with tomato ketchup.