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Monday, March 19, 2018

Ajwaini Kasuri Methi Poori with Amla Murabba ( Gooseberry Jam ) Adding Jaggery

Ajwaini Kasuri Methi Poori with Amla Murabba (  Gooseberry Jam ) Adding Jaggery 

Ajwaini Kasuri Methi Poori
  • Wheat flour -1 cup
  • Ajwain / Carom seeds - 1/2 tsp 
  • Dried Fenugreek seeds/Kasuri Mehti ...2 tsp heaped crushed 
  • Water as needed 
  • Salt to Taste 
  • Oil to deep fry 


Method
In a bowl add wheat flour, ajwain, dried crushed kasuri methi , salt ..mix well n add water just to knead a stiff dough n make small round balls of it . 

Heat oil in a kadahi  , 


On a wooden platform , dust little wheat flour n place the dough ball n roll into round poori shape n deep fry one at a time ... 


Amla Murabba (  Gooseberry Jam ) Adding Jaggery 

  • Gooseberry/Amla .. 10 big sized 
  • Jaggery crushed ..1 cup 
  • Water..1 cup 
  • Green Cardamom with pods..4 

Method 
Wash , wipe n grate the amla's . 

Remove the skin of the Cardamom pods n powder it fine with rolling pin .. 

In a heavy bottomed kadai add water n melt Jaggery , then add the grated amla's n on sim flame cook well for about 15 to 20 mts ..stirring in between so that it wont get burnt . Switch off once it becomes thick and then add cardamom powder ..stir well n when cool store in air tight glass container  . 

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