Bhavnagiri Gathiya: Gujarathi Snack

Ingredients:

• Besan / Chickpea Flour - 2 cups 
• Oil for the dough - 1/2 cup  
• Carom Seeds / Ajwain - 1 tsp 
• Crushed Black Pepper - 1 tsp  
• Baking Soda - 1/4 tsp 
• Salt - to taste 
• Oil - for deep frying   

Method:

• Combine the flour, salt, baking soda, carom seeds and pepper in a mixing bowl.
• Add 1/2 cup of oil to the flour and mix very well.
• Add 1/2 cup of water to it and gently mix.
• The dough should be sticky.
• Knead the dough for a couple of minutes and set aside.
• Heat oil in a pan for deep frying.
• Take the murukku / sev maker and fit in the big holes disc. Grease the sev make with little oil.
• Take a small portion of the dough and place it in the murukku press.
• Now slowly press the murukku press over the hot oil.
• Deep fry them on a low - medium flame until golden color, turn over to fry on both sides evenly.
• Drain them on paper towels and let them cool completely.
• Break them into pieces and store in an airtight container.

Your Gathiya is ready to eat.

Quick Milk Chocolate

Ingredients :

• Milk powder - 2 tbl sps [ heaped ]
• Coco powder - 1 tbl sp
• Drinking chocolate - 5 tbl sps
• Icing sugar - 4 tbl sps
• Lemon/ orange juice - few drops
• Liquid glucose - 1 / 2 tsp
• [ you will get at essence shops ]
• Nuts and raisins - little [ mix to the dough before shaping ]

Method :

Slive all the dry ingredients together  2 or 3 times to remove lumps. Then add lemon, or orange juice, liquid glucose, and very little water to mix it into a firm dough. The dough should not be very hard. [ it should not crack while making balls Mix the nuts and raisins to that. After kneading it put in a plastic cover to avoid drying. Shape in to squares.

Cashew nut Chikki

Ingredients:

• Broken cashew nuts - 2 cups
• Sugar - 1 cup
• Ghee - 2 tbl sp
• Cooking soda - a pinch

Method :

Break cashewnuts into big pieces. Dry roast little at a time in a hot pan (in reduced flame) without changing colour. Heat sugar and ghee together in a heavy pan. Reduce the flame and stir till sugar is melted completely. Then remove from the gas and quickly mix nuts and cooking soda. Apply ghee to rolling stick and on top of a thick plastic sheet. Pour the mixture on top of the sheet and quickly roll it with rolling stick. Finely cut into pieces, when it is still warm.

Mixed nut Chikki

Ingredients :

• Mixed,dry roasted nuts - 1 cup
• [musk melon seeds, almonds, pistha, cashews, etc.]
• Sugar - 1 cup
• Ghee - 2 tbl sps
• Cooking soda - a pinch 

Method :

Dry roast melon seeds, almonds, cashewnuts each separately till it becomes little crisp. [ cut almonds, cashewnuts to small pieces. ] Heat sugar and ghee together in a heavy pan. Reduce the flame and stir till sugar is melted completely. Then remove from the gas and quickly mix nuts and cooking soda. Apply ghee to rolling stick and on top of a thick plastic sheet. Pour the mixture on top of the sheet and quickly roll it with rolling stick. Finely cut into pieces, when it is still warm.

Chocolate Fudge

Ingredients :

• Milk - 1 litre
• Sugar - 2 1 / 2 cups
• Coca powder - 2 table spoon
• White butter - 1 cup [ heaped ]

 Method :

Boil milk for 10 minutes. Then add sugar, coco and fresh butter and cook in medium flame. When the mixture becomes thick keep stirring constantly till it leaves the sides of the vessel. Then pour it on a greased tray and cut after it becomes cool. Enjoy your chocolate fudge.

Vegetable Oats Kichidi

Ingredients :

• Oats - 1 cup
• Roasted rawa - 1 / 2 cup
• Roasted vermicelli - 1 cup
• Water - 3 1 / 2 cups
• Sliced green chillies - 2 to 3
• Sliced onions - 1 / 2 cup
• Chopped tomatoes - 1 / 2 cup
• Finely cut carrot - 1 / 4 cup
• Grated cabbage - 1 / 2 cup
• Fresh peas - 1 / 4 cup
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Oil - for frying
• Lemon - 1 or 2
• Chopped coriander leaves - little

For seasoning :

• Mustard seeds - 1 / 2 tsp
• Urad dhal - 1 tsp
• Bengal gram dhal - 2 tsps.
• Curry leaves - little

Method :

Dry roast oats separately in medium flame till golden red in colour. Then heat oil in a kadai, add seasonings and then sliced onions, chillies. Saute for few minutes, add vegetables one by one and fry well. Add tomatoes and mix well, till moisture evaporates and pour measured water. Add salt, turmeric to that water. When it starts boiling add rawa, oats and vermicelli. Mix gently without forming lumps. Reduce flame, close with lid and cook for 10 minutes. Stir in between and cook till all the moisture is absorbed and kichidi gets a shine. Last sprinkle lemon juice, coriander leaves and mix well. Serve hot with coconut chuntey. 

Oats Mango Phirni

Ingredients :

• Rolled oats - 2tbl. sps.
• Finely cut ripe mango - 1 cup
• Basmathi rice - 1 cup
• Cashewnuts - 10
• Milk - 6 cups
• Sugar - 1 / 2 cup
• Saffron - few
• [ soaked in hot milk ]

Method :

Soak rice, oats and cashewnuts in 1 / 2 cup of milk. Then grind to a paste and mix with remaining milk. Cook in medium flame srirring constantly till it gets a shine. Add mango pieces, sugar, saffron and allow to cook for few more minutes. Allow to cook for few more minutes. Allow to chill in refrigerator. Serve in small mud cups.