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Before you jump to Festival Nankeen Platter recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Deciding to eat healthily has many benefits and is becoming a more popular way of life. There are a number of illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get us to adopt a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make a few simple changes that can start to make a good impact on our daily eating habits.
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As you can see, it is not hard to begin making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to festival nankeen platter recipe. You can have festival nankeen platter using 49 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Festival Nankeen Platter:
- Take chorafali
- Use 1 cup Gram Flour (besan flour/ chickpea flour)
- Use 1/3 cup Urad Flour (split urad dal flour)
- Use 1 spoon Papad Khar
- Take 1 tablespoon Oil + for deep frying
- You need as per taste Salt
- You need 1/4 cup Water
- Prepare 2 teaspoons Red Chilli Powder
- Get 1 teaspoons Black Salt
- Take Mathiya
- Get 1 bowl Mathiya Flour - (Moth beans 3 cup flour + Urad dal 1 cup flour)
- Provide 1/4 Cup Water - - Adjust to knead the dough
- Use As per taste Salt -
- Get 6 tbsp Sugar
- Provide 1 tbsp Ajwain
- Prepare 4 tsp Green Chillies Paste or White Chilli Powder - - can adjust as per taste
- Provide 2-3 tbsp Oil - to Knead the dough
- Take As required Oil - For Deep Frying
- Get Chakri
- Take 2 cups Rice Flour
- Prepare 1 cups wheat flour
- Prepare 1 cup fresh Milk's Cream
- Provide 3 tsp ginger chilli paste
- Get 1/2 cup curd
- Get 4 tsp white seasame seed
- Use 1 spoon sugar
- Provide as per taste Salt
- Provide 1 Spoon Turmeric
- Take Pinch astafoidea
- Get As required Oil for frying
- Get Shakkarpara
- Provide 1/4 cup sugar
- Use 3 cup maida/All-purpose flour
- Take 1/4 cup rava
- Take Pinch salt
- You need 5 tbsp ghee
- Take Pinch salt
- Prepare as needed Oil for frying
- Provide Roasted Poha Chivda
- Prepare 250 gms thin poha
- Get 50 gms peanuts
- Provide 4-5 green chillies
- Provide 1/4 tsp Turmeric powder
- You need 8-10 curry leaves
- Provide Pinch hing
- Provide As per taste Salt
- Take 3 tsp oil
- Provide 2 spoon Sugar Powered
- Take 3 spoon chilli powder
Steps to make Festival Nankeen Platter:
- Boil 1/4 cup water with a pinch of salt and 1-tablespoon oil in a small pan until salt is dissolved or for approx. 3_4 minutes. cool down at room - Mix all ingredients and make dough.Keep one side for 15 minutes. Now, on a flat clean surface, put few drops of oil, and put the dough above it, now with the help of pestle (mortar) also known as 'Khandi Dasta' in gujarati, pound the dough, make the dough flat, add few drops of oils and pound the dough again, and flattern it.
- Repeat the steps until dough becomes smooth, soft and it lightens its color. Make big round & cut it square/ strip. Heat oil with medium flame. Fry all chorafali. Sprinkle chilli powder & black salt.
- First Step is to Prepare the water to knead the dough - Take water and bring it to boil - while water boils sugar and salt as per taste. Now add ghee & Switch off the flame once water comes to boil and cool down at room temperature. To Knead the dough - In a mixing bowl add Mathiya Flour, Ajwain, Green chilli paste / while chilli powder and knead the dough with the water prepared in step 1. Knead the dough with hard consistency like that of Bhakri dough.
- Now, on a flat clean surface, put few drops of oil, and put the dough above it, now with the help of pestle (mortar) also known as 'Khandi Dasta' in gujarati, pound the dough, make the dough flat, add few drops of oils and pound the dough again, and flattern it, and repeat the steps until dough becomes smooth.Now take the same dough, and stretch from both the sides, pull it off both the sides like the way we pull elastic.Please repeat this till it becomes soft and it lightens its color.
- Make equal portions of the dough balls and on a rolling pin roll out circles like puris/papad like from the dough balls but should be very thin - - Deep Fry these papads in hot oil in medium low flame, care should be taken that mathiyas fry quickly like papad. - - After frying take them out in a dish. - - Mathiyas are ready to be served.
- Take a bowl add rice flour,wheat flour green chili - Ginger paste, salt, Sesame seeds, Cream, Asafoetida & Turmeric powder in it & make dough with curd & water. Now keep aside for 15-20 mins.After 15-20 min take dough put it into chakli maker and give a shape of chakli. Now take one pan add oil for deep fry let oil get hot then put chakli and fry it.Chakli is ready to serve.
- Take a large bowl add hot milk and dissolve the sugar & salt in it. Once the sugar is dissolved add ghee and gradually add the maida & rava. After 10-15 minute the dough will become firmer than before. Knead the dough and Roll out the dough evenly and cut it into small diamond shape. Fry these in oil on low flame until they turn light brown and puffy.Take the shakkar paras out in a plate and let them cool completely. Shakkar paras is ready.
- Take a kadhai and heat add 1 tsp oil add cut chilli, curry leaves, turmeric and pinch of hing powder. Add poha and roast on slow gas flame 15- 20 mins proper stir as well. Now Add chilli powder, sugar powder, fried peanut & salt as per taste & Mix it well. Ready rosted poha chevda .
- Diwali festival Chorafali, Mathiya, Chakali, shakkarpara & Rosted poha Chevda are ready. Festival Nankeen Plater is ready to Serve
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