Spicy Curls

  The only food that can make you experience every emotion in one bite #EmotionalEating! INGREDIENTS:   Puri: Semolina/Suji- 1 cup Maida/plain flour- 2 tbsp Oil- 3 tbsp Hot water- 1/4 cup Oil- [for frying] Teekha Pani: Mint- 1/2 cup Ginger- 1 inch Green chilli- 4 [as per taste] Chaat masala- 1tsp Asafoetida- [a pinch] Salt black- 3/4 tsp [as per taste] Cumin powder- 1/4 tsp Water- 4 cup Stuffing: White peas- 1 cup [soaked overnight and boiled] Onion- 1/2 [small chopped finely] Coriander- 2 tbsp [finely chopped] Cumin powder- 1/2 tsp Salt- 1/2 tsp [as per taste] Chaat masala- 1/2 tsp For serving: Boondi- 2tbsp PROCESS: In a large bowl, take suji/semolina and maida. Add 3 tbsp oil, crumble and mix well. Now add 1/2 cup hot water and start to knead. Knead for 5-8 mins or till the dough is formed. Sprinkle water as required and make a smooth dough. Cover this dough and let it rest for 20 mins. Now pinch a small ball sized dough. Roll and flatten into small disc. Make it thin. Deep...

  Dessert time just got better with gajar ka halwa. INGREDIENTS: Black Carrots- 4-5 medium sized (about 3 heaped cups when grated) Ghee- 4tbsps Full fat cream- 500ml Sugar- 1/2 cup Khoya- 250 gm Cashewnuts- 7-8 Raisins- 1tbsp Elaichi powder- 1/4 tsp Almonds [for garnishing] PROCESS: Peel and wash the carrots. Grate the carrots. In a kadhai, heat 2tbsp of ghee. Add grated carrots and reduce the flame down to medium, saute the carrots for 3-4 minutes. Add milk. Mix well. Cook on medium heat for 20-30 mins or till the carrots are cooked and soft. Keep stirring intermittently to prevent the carrots from sticking to the bottom of the pan/kadai. Add khoya at this stage. Add sugar . Mix well. Cook on medium heat, till the milk is absorbed and the mixture thickens up. It will take 7-10 mins. Now add elaichi powder and dry fruits chopped (fried optional). Halwa is ready to eat.  Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava