Bajra Ni Puri

Bajra ni Puri is one of the more simpler recipes on my blog. It is very tasty and perfect as a snack with tea or coffee. You may have it in the morning, during brunch or afternoon tea time. It tastes really good with fried green chili as an accompaniment. I learned this recipe from one of my good friends (Parul Parekh). The puris are made with aromatic spices such as coriander and fennel seeds. Bajra Puri is a snack dish, but absolutely amazing in taste and healthy as it does not absorb much oil during the cooking process. You may eat them with any vegetables as well. Suggested additions to the puri dough may be fenugreek leaves, spinach leaves or any other leafy vegetables - this recipe does not consider them. Enjoy this recipe with some hot tea!

Preparation Time: 25 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

2 cups bajra (millet) flour

1/2 cup whole wheat flour

Pinch of turmeric powder

Pinch of asafoetida/ hing

Salt to taste

2 tablespoons oil 

Oil to fry

Spices:

2 teaspoons coriander seeds 

1 1/2 teaspoon fennel seeds

1 teaspoon black pepper

Directions:

1. Roast all the spices, on medium heat, in a pan. Then, grind them coarse and keep aside. 
2. In a bowl, combine bajra flour, wheat flout, salt, turmeric powder, hing and oil. Knead to a soft dough consistency with the help of warm water, added as needed. 
3. Keep the dough aside for 15 minutes. Knead again and then roll into small thick puries (circular shape). 
4. Heat oil on a skillet and deep fry the puries until they are light golden brown.
5. Serve with green fried chilis, pickle or garlic chutney. I enjoy Puri plain with hot tea.

Bombay Lilo Halwa (Corn Flour Halwa)

Bombay halwa is a jelly-like chewy dessert prepared from corn flour, sugar, ghee, dry nuts and food coloring. It is a popular easy-to-make sweet recipe typically prepared during Indian festivals. This sweet has a longer shelf life than other Indian sweets. Using the food coloring in this recipe is optional. It is typically added to make it look more attractive. The corn flour should be mixed with water without any lumps - even consistency. It should also be continuously stirred while gradually adding the corn flour mixture to sugar syrup. Do not compromise on adding GHEE to the corn flour halwa recipe - you won't regret it!

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 15 pieces

Ingredients:

• 1/2 cup corn flour/ corn starch
• 1 1/2 cups water
• 1 1/4 cups sugar
• 1 cup water for sugar
• 5 tablespoons ghee/ clarified butter
• 1 teaspoon lemon juice
• 2 tablespoons chopped pistachio (without skin)
• 1/4 cup cashew nuts and almonds sliced in half (without skin) 
• Few drops of orange color or color of your choice (optional)

Directions:

1. In a large mixing bowl, add the corn flour and 1 cup of water. Mix/ whisk well until no lumps remain.
2. Add 1/2 cup of water and mix well. Then, keep aside. 
3. In a large kadai or non stick pan, add the sugar and water. Allow the syrup to come to a boil. 
4. Pour the corn flour mixture into the boiling syrup. Stir continuously on medium-low heat.
5. Once the corn flour mixture starts to boil and thicken, immediately add a teaspoon of lemon juice.
6. Keep stirring until the mixtures thickens completely. Then, add a tablespoon of ghee and mix continuously until all the ghee is absorbed.
7. Add another tablespoon of ghee and continue to mix until the ghee turns glossy. The mixture will start turning transparent as it releases ghee along the sides. 
8. Add food coloring, sliced cashews, pistachio and almonds. (Save some almond, pistachio and cashew for garnishing as well)
9. Continue to mix until it starts to form as one big lump. Transfer to a tray and level the mixture. Sprinkle all saved nuts. Let it cool for an hour.
10. Finally, cut to a desired shape and serve.

Notes: 

1. Keep stirring continuously. Otherwise, lumps will form in the halwa.

2. Do not over cook as they turn rubbery and chewy. Under cooking will make the halwa taste raw and sticky.
3. Add ghee in regular intervals. Do not add at once.