Morbi Street Food – Lauki Chat

Preparation time 5 minutes

Cooking time 20 minutes

Servings 2



For Fritters:

Bottle Gourd long & thin slices of 1 small bottle gourd

Gram Flour 1 cup

Semolina 2 tbsp

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Soda-bi-Carb ½ ts

Salt to taste

Oil to deep fry

For Suace:

Tomato 5

Sweet Potato 1

Salt to taste

Jaggery 1 tbsp

Garlic Chutney

For Serving:

Spiced Peanuts 2 tbsp

Thin Yellow Vermicelli (sev) ¼ cup

Green Chutney


For Sauce:

Take Tomato, Sweet Potato, Salt and Jaggery in a pressure cooker. Pressure cook to 1 whistle. Leave pressure to cool down for 5-7 minutes. Add Garlic Chutney and blend it well using handy blender. Strain it. Keep a side to use later.


For Fritters:

Take Gram Flour and Semolina in a bowl. Add Turmeric Powder, Red Chilli Powder, Soda-bi-Carb and Salt. Mix well. Add water as needed  and whisk well to prepare thick batter.


Heat Oil to deep fry. One by one, dip each slice of Bottle Gourd in prepared batter and put in heated Oil to deep fry on low-medium flame. Turn over when needed to fry both the sides. Fry to light dark brownish.


For Serving:

Make a slit on each fritter and fill in with Green Chutney and arrange on a serving plate.


Pour over prepared Sauce. Garnish with sprinkle of Spiced Peanuts and Vermicelli.


Serve Fresh and Hot.


Spice up Yourself with…Cooling Bottle Gourd & Heating Spicy Sauce…

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Ice Cream Topical Treat

Preparation time 5 minutes

Cooking time 5 minutes

Servings 2



Bread Slices 2

Ghee to fry

Powder Sugar as needed

Banana Strawberry Ice Cream 1 Scoop

Condensed Milk as needed


Banana Slices for garnishing



Cut all Bread Slices in round shape.


Pan fry both sides of round cut Bread Slices using Ghee.


Dust both sides of pan fried bread slices with Powder Sugar.


Put a prepared Bread Slice on a serving plate.


Put a scoopful of Banana Strawberry Ice Cream on Bread Slice.


Drizzle Condensed Milk over it.


Put Banana Slices to garnish.


Serve immediately.


Ice Cream Treat is Always Hard to Resist…

Topical Treat Makes it Totally Irresistible…


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Aamla Honey Shot – Gooseberry Honey Shot

Preparation time 5 minutes

Cooking time no cooking

Servings 6



Gooseberry seedless and chopped 4

Gooseberry crush 1 tbsp

Star Anise Powder 1 ts

Ginger 1 small piece

Black Salt Powder Pinch

Honey 1 tbsp

Ice crushed 1 cup



In a wet grinding jar of your mixer, take chopped Gooseberry, Gooseberry crush, Star Anise Powder and Ginger. Crush it very well and filter the liquid in the mixture. Add Black Salt Powder and Honey and mix well.


Fill the shot glass with crushed Ice up to ¾. Fill the glass to full with the prepared Gooseberry-Honey mixture.


Serve immediately.


Confront Sunstroke of Summer with a Shot of Gooseberry and Honey.

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Variyali no Aatho – Fermented Fennel Seeds

Preparation time 10 minutes

Cooking time 0

For 4 Persons



Fennel Seeds Powder 1 cup

Rock Sugar Powder 1 cup

Almonds Powder ½ cup

Roasted Flax Seeds Powder 3 tbsp

Cardamom Powder 1 ts

Saffron threads 8-10

Black Raisins ¼ cup

Ghee melted 4 tbsp

Almond Flakes to garnish



Take in a bowl, Fennel Seeds Powder, Rock Sugar Powder, Almonds Powder, Roasted Flax Seeds Powder, Cardamom Powder, Saffron and Black Raisins. Mix well.


In a serving bowl, take ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.


Again, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.


Once again, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.


Now last time, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.


Cover the bowl with a lid but not airtight.


Leave it for approx 24 hours.


Just move tbsp slowly in the content to turn over the stuff and mix well.


Serve at room temperature.


Super Supplement of Calcium Needed in Our Body…Especially Post Youth Age…


Get Amazed with Miraculous Health Effect of Fermented Fennel…Especially 45+ women.

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Cucumber Bite

Preparation time: 10 minutes

Cooking time: 3 minutes

Servings: 9



Cucumber 3

Cheese Cube 1

Fresh Coriander Leaves 1 tbsp

Olives chopped rings of 1-2 olives

For Stuffing:

Oil 1 ts

Garlic chopped 1 ts

Onion chopped 1

Ginger chopped ½ ts

Green Chilli chopped 1

Baked Beans ½ cup

Tomato Ketchup 1 tbsp

Chilli Flakes ½ ts

Oregano ½ ts

Salt to taste



For Stuffing:

Heat Oil in a pan. Add chopped Garlic, Onion, Ginger and Green Chilli. When fried, add Baked Beans, Tomato Ketchup, Chilli Flakes, Oregano and Salt. Mix well. Cook on medium flame for 4-5 minutes.



Cut Cucumber in approx 1 inch thick round pieces. Using a knife, remove little part from the middle of each piece. Take care of not making the whole through.


Fill in prepared stuffing. Sprinkle little Cheese shred on it. Put 1 or 2 Olive ring. Sprinkle Fresh Coriander Leave.


Arrange all pieces on a serving plate.


Serve Fresh to have its best taste.


Express Your Love…Feed Your Loved One with Bite…Cucumber Bite…

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Sattu ka Sarabat

Preparation time: 5-10 minutes

Serving 2 to 3


Sattu Flour 4 tbsp

Fresh Mint Leaves finely chopped 1 tbsp

Green Chilli finely chopped 1

Onion finely chopped 1 tbsp

Lemon Juice 1 tbsp

Cumin Powder 1 ts

Black Salt Powder 1 ts

Salt to taste



Take all listed ingredients in a clay pot.


Add 2 glasses of drinking water.


Blend it very well using manual blender or electric hand blender. Blend it until there are lot of foams on the surface and all ingredients are mixed very well.


No need of refrigerating it to enjoy freshness of clay pot natural cooling.


Our Loving BIHARI BHAIYA have gifted us…




Summer Drink…Sattu ka Sarbat…

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Imli Cooler – Tamarind Cooler

Preparation time: 10 minutes

Cooking time: 5 minutes

Serving 1


Tamarind Pulp ¼ cup

Sugar ¼ cup

Fresh Coriander Leaves 1 tbsp

Fresh Mint Leaves 10 leaves

Black Salt Powder ½ ts

Cumin Powder ½ ts

Orange Juice 1 cup

Aerated Water 1 glass

(Sparkling Water Or Soda Water)

Ice Cubes 8-10


Take Tamarind Pulp in a pan. Add Sugar and put pan on low-medium flame. Stir it occasionally. When Sugar is melted, remove the pan from flame and leave it to cool down.


Then, take it in a muddle bowl. Add Fresh Coriander Leaves, Fresh Mint Leaves, Black Salt Powder and Cumin Powder. Muddle it very well.


Then, take this well muddled stuff in a serving glass. Add 4-5 Ice Cubes. Pour Orange Juice to fill the glass up to ¾ and fill the glass to full with Aerated Water and 4-5 Ice Cubes.


Serve Fresh to Feel Re-Freshed in Hot Summer…

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Kaju Kulfi – Cashew Nuts Kulfi

Preparation time: 2 minutes

Cooking time:  5 minutes

Servings: 12 Kulfi


Milk                                     500ml

Condenses Milk                 200ml

Cashew Nuts                     75g



Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.


Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.


Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.


Leave this mixture to cool off to room temperature.


Fill prepared mixture in number of Kulfi moulds.


Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.


Serve chilled.


Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…

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Paneer Thandai Balls – Cootage Cheese Sardai Balls

Prep.10 min., Cooking time 10 min., Servings 10


For Stuffing:

            Condensed Milk                      ¼ cup

            Milk Powder                            4 tbsp

            Thandai Powder                      1 tbsp

            (Powdered Black Pepper, Cinnamon, Fennel Seeds, Cardamom, Saffron, Poppy Seeds, Melon Seeds, Sugar)

For Outer Layer:

            Condensed Milk                      ½ cup

            Milk Khoya                              ½ cup

            Cottage Cheese                      ¼ cup

            Milk Powder                            1 tbsp

Coloured Dry Coconut Powder for garnishing.


For Stuffing:

Take Condensed Milk in a pan and put it on low flame. When it becomes hot, add Milk Powder and Thandai Powder. Stir it occasionally to avoid burning or sticking at the bottom of the pan. Cook it until it thickens. Keep it a side.

For Outer Layer:

In another pan, take Condensed Milk and put it on low flame. When it becomes hot, add Milk Khoya, Cottage Cheese and Milk Powder. Stir it occasionally to avoid burning at the bottom of the pan. Cook it until in thickens.

For Assembling:

Prepare number of small balls of prepared mixture for Stuffing. Keep a side.

Prepare a big ball of prepared mixture for Outer Layer. Press it lightly between two palms to give flat thick round shape. Put one of prepared small ball for Stuffing in the middle of outer layer. Close it in the palm fist to wrap the stuffing and give it a ball shape rolling between two palms. Apply little Ghee on your palms if needed to make it easy to prepare balls.

Repeat to prepare number of such stuffed balls.

Coat all stuffed balls rolling in Coloured Dry Coconut Powder.

Serve immediately for fresh taste or refrigerate for cold taste.

Enjoy Royal Touch on Your Tongue with Soft and Smooth and Milky…Paneer Thandai Balls…

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Maddur Vada – Masala Puri

Prep.15 min., Cooking time 15 min., Qty. 4 Plates


Rice Flour                                            ½ cup

Semolina                                             ¼ cup

Refined White Wheat Flour                 ½ cupContinue Reading

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