Simple Recipe of Mathri

Mathri is a snack biscuit from north west region of India.

Mathri is served with mango, chilly or lemon pickle along with tea. It is also served at marriages and poojaas and various occasions. Marsala Mathri is a variant of Mathri with spices added to make it more crispy.

This easy Mathri recipe is a Rajasthani Flaky biscuit can be enjoyed in travelling and can be  preserved for a month easily. It is an Indian snack which  is prepared in various ways.

Generally it is prepared with flour, water and carom seeds.

Course:
 Breakfast snack.
Cuisine: 
Indian cuisine, Rajasthani cuisine

Ingredients:
 2 cups all purpose flour 
 1 cup wheat flour (optional)
 1 tsp red chilly powder
 Green chilly as per taste
 1 tsp garlic paste
 2 tsp ghee/oil for mixing
 1 tsp Dry Mint Leaves (Pudina-optional)
 Salt to taste
 1-2 cups warm water to knead the dough

Method: 

• Take a deep mixing hollow bowl for combining the ingredients. 
• Put chilly powder, green chilly, garlic paste (lahsun) and salt as per  the taste in it.
• knead the dough with warm water for soften up and keep steering for few mins keep aside for 15-20 minutes, till it sets well.
• On the other side take a pan with oil or ghee in it, let it get heat for mins.
• Then Divide it into small balls and flatten them between your palms with help of oil so  that it doesn't stick on your palm and helps u to give a shape as per your choice.
• Make various shapes of your choice  from dough and dip it into hot oil. 
• Fry it on average heat on both the sides well till it catches a golden brown colour.
• Drain on oil absorbent paper and serve hot with your morning or evening tea / coffee or pickle .
• you can also preserve them by cooling it and placing it in an air tight container.   

Bengali Dessert Rasmalai Recipe - M.M.Mithaiwala

 

Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk and It also has been described as "a rich cheesecake without a crust."

Ingredients:

Full Fat Milk - 1 liter
Rasgulla - 10-15
Sugar - 1 1/4 cup or adjust
Saffron - 1 pinch
Nuts - 1/2 cup chopped (Almonds, Cashews & Pista)
Ghee - 1 tsp

Method:

Heat the milk in a deep and wide vessel and bring it to a boil Once it has reduced, add  in sugar and boil till it is little thick.
Soak saffron in some warm milk for 5 mins, then Fry some nuts in a tsp of ghee till it    turns golden brown
Now add in saffron milk, fried nuts and raw pista in thick creamy milk and mix it well.
Add in rasgullas and simmer it for 5 mins.
Once it is done. Transfer it to a bowl and chill it for 5 to 6 hours.
Serve chilled with extra sprinkling of nuts.

Sweet Treat!!

Gudipadwa Special Mango Shrikhand Recipe - MMMithaiwala

Mausam hai kabhi garam toh kabhi thand, Gudipadwa ke offer hogaye shuru lena maat bhulna MM's se shrikhand!!

 

Ingredients  

Yogurt - 3 cups (should not be sour) 

Powdered sugar - 1/4 -1/2 cup or as required 

Pistachio -2 tbsp 

Almonds - 4 

Cardamom powder - 1/4 tsp 

Saffron -10 strands 

Warm milk -1 tbsp 

Mango Puree - 1 cup (Mango should be sweet) 

Few mango bits

Pistachio and almonds

Preparation

Place yogurt in a muslin cloth and hang it overnight or for 6-7 hours to drain out the whey from the yogurt.

Tie it and place it inside the refrigerator otherwise the yogurt will become sour.

Soak pistachio and almonds in hot water for 10 minutes. Remove the skin and chop it into small pieces.

Soak saffron in warm milk.

Method

Using a spatula, mix the hung yogurt with powdered sugar nicely for 5-6 minutes or until the sugar dissolves.

Now add the saffron soaked in milk, half of the chopped pistachio and almonds, mango puree, cardamom powder and mix well.

Keep it in the fridge for an hour. Garnish with chopped pistachio, almonds and mango pieces. This dessert should be served chilled.

                                          Health bhi or Sweet bhi!!

Quick & Easy - Delicious Badam Burfi

That NUT whos's skin & body provides heart healthy benefits,and a very popular Indian confection.

ALMOND Barfi IT IS !! (Badam barfi)

The Magic power of Badam Burfi draws you in and never lets you go.

Ingredients

1. Almonds (badam) - 1 cup (100 grams) 
2. Sugar - 1/2 cup (50 grams)
3. Cardamom (elaichi) powder -1/4 tsp

Method

1.  Soak the almonds in warm water for about 30 minutes.

2.  Drain all the water, peel the almonds and blend them to a fine paste in food processor. Keep aside.

3.  Dissolve the sugar in 1/2 cup of water and prepare a syrup of 1 string consistency.

4.  Add the almond paste and cardamom powder and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).

5.  Transfer to a plate and cool slightly. Keep aside.

6.  Cut it into pieces and serve.

Eat Healthy ! Stay Healthy !!

M M Mithaiwala with Zoom Tv Show - Thank God its Fryday - Mumbai City

M M Mithaiwala with Zoom Tv Show - Thank God its Fryday - Mumbai City

Diwali, the season of loud crackers, beautiful lights, family all togetherness and much laughter, is upon us.

These are days to savor M.M. Mithaiwala's matchless sweets both traditional as well as fusion.

Sweeten this festive season with mouth-watering Kaju Katri, Ice Halwa, Boondi Laddoo and Mix Mithai at Mumbai's biggest Mithai, Snacks and Dry Fruits Superstore.

Order Sweets online on mmmithaiwala.com

Spicy Jalfrezi recipe – M.M.Mithaiwala

Ingredients:

 

1 large carrot, cut lengthwise
10 -15 French beans, cut lengthwise
1/2 cup cauliflower
2 medium red capsicums, cut lengthwise
1/2 cup green peas
2 medium onions, sliced
2 medium Tomatoes, chopped
2 -3 green chilies, slit
2 inches piece fresh ginger, cut in juliennes
1 teaspoon cumin seed
2 teaspoons dried fenugreek leaves (kasoori methi)
1 teaspoon red chili powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1 tablespoon olive oil
1 1/2 teaspoons salt
100 g cottage cheese, cut lengthwise 

Directions:

1 Steam all the veggies except capsicum (bell pepper) in the microwave.
2 Steam the capsicum separately because it requires very little cooking time.
3 Heat oil in a pot.
4 Add cumin seeds and allow to splutter.
5 Once they stop, add green chillies and onions.
6 Stir-fry until the onions are translucent.
7 Add tomatoes and cook on low heat for 60 seconds.
8 Add the masala powders and salt. Mix well.
9 Cook till the oil separates from the masala.
10 Now, fold in the steamed veggies into this masala mixture.
11Cook for 60 seconds, then add the steamed capsicum and cottage cheese.
12 Cook, covered, on low heat, for 5 minutes until the masala mixes well into the veggies.
13 Add the ginger juliennes and wait for 60 seconds.
14 Serve hot with rotis (Indian flatbreads) or rice.

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www.mmmithaiwala.co.in

Recipe source: Food.com