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[villageaunty]

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[shivangisthings]

Namak Para

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Namak para, also nimki or nimkin is a crunchy savoury snack eaten in the Indian Subcontinent. It is also referred as Mathri sometimes in some parts of Punjab and Uttar Pradesh. Namak para is ribbon-like strips of pastry delicately seasoned with ajwain and cumin seeds in pure ghee or any oil.

The name has nothing to do with the snack. It is not at all  made up with salt or somethings like that its just it has a flavor of slat in it. when I first heard the name I really thought it would be somethings made up of salt LOL!!! 

The main ingredient is all purpose flour, cooking oil, salt and ajwain. It have a very neutral flavor and is very mild.  It is a bit slow process as these paras needs to be deep fried and also cutting these shapes takes a bit time. 

lets have look at the recipe of these.

INGREDIENTS

4 cup wheat flour / atta

1 tsp ajwain / carom

½ tsp salt

3 tbsp oil

oil for frying

INSTRUCTIONS

firstly, in a large mixing bow take wheat flour .

also add 1 tsp ajwain, ½ tsp pepper and ½ tsp salt. mix well.

now pour hot ghee/oil over the flour. this helps to make namak pare crispy.

crumble the oil with dough well. rub with your hands. be careful as the oil will be very hot.

now add water slowly and start to knead the dough.

knead the dough well, until form stiff and tight dough.

pinch a large ball. flatten them as you do with chapathi ball.

now dust some wheat flour, roll them into round / square shape making slightly thick than chapathi.

take a knife / pizza cutter and cut them into long strips or shape of your choice.

drop the namak pare into the hot oil. or bake in preheated oven at 180-degree celsius for 15-20 minutes.

flip over so that it cooks on both sides.

fry them to nice golden brown on low-medium flame. drain them on a kitchen towel to remove excess oil.

finally, allow namak pare to cool to room temperature and store them into an airtight container.

It seems easy to make but whats more easier is to order it from momskart.

.momkart is a one stop solutiuon for ordering freshly, homemade snacks and sweets. 

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[aquamanmemes]

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[tihonaus-blog]

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[aayu-shi]

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Chakli is a delightfully scrumptious snack that is often made in India during Diwali festival. Also known as Chakri, these spiral shaped crunchy snacks are made using the perfect blend of lentils and spices. Deep fried to a golden brown perfection, chaklis are lightly spiced with turmeric and chili packing in an explosion of flavors in every bite. 

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Get this crazy crunchy....chakli

On momskart

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[shivangisthings]

MANGO MURABBA

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Aam ka Murabba also known as Mango Murabba is a sweet tangy preserve made from raw mangoes/kacche aam. It is one of the various delicacies prepared from mangoes during the mango season in India. This mango preserve is one of the best ways to enjoy raw mangoes throughout the year.

Summer season is the best season to make this extremely delicious preserve as fresh mangoes are available in the market and also the taste of these mangoes is the best. For this murabba we prefer green unripe mango called “Totapuri aam”. 

No wonder why this mango mubarra is not just kids favorite but people of all the age loves to eat it as mango is the most loved fruit of all time. And we never want to miss any chance to eat it.

My mother also used prepare this for us every year. And I love it sooo sooo sooo much that I learned to make this delicious preserve. And making this is really very simple.....but at some point it needs a professional to judge if its cooked or not.

It needs 2 core ingredients that is mango and sugar. To enhance the taste we can add saffron strings and cardamom powder. To add a extra flavor my mum add some pieces of cloves as well.

Ingredients:

 Measurements used 1 cup = 240 ml

3-4 raw mangoes around 1/2 kgs

2 cups Sugar

1/4 teaspoon Cardamom / Elaichi powder

3-4 clove

few strands of Saffron (optional)

Method :

Wash the mangoes thoroughly and pat dry using a clean kitchen towel. Peel and grate them using a grater.

Heat thick bottom vessel and add cloves to it. Allow the cloves to roast for a few seconds before adding in the grated mango. Stir well and cover the wok with a lid and let the mango cook for about 2-3 minutes.

Next, add sugar and give a good stir. Quantity of sugar depends on the tartness of mangoes and ones own taste. I took an equal quantity of sugar to the grated mango.  If the mangoes are very sour, you can increase the quantity of sugar. Sugar acts as a preservative in this murabba.

As the sugar begins to melt the mixture appears quite watery. Let it cook on low to the medium flame while stirring continuously. 

Add saffron strands after 5-7 minutes of cooking. Saffron not only adds a wonderful flavor but also lends a beautiful golden yellow color to the murabba.

On further cooking the mixture begins to thicken.. Cook until the sugar syrup reaches a 1 thread consistency. To check the syrup consistency hold a drop of syrup between index finger and thumb and try to pull apart, if a single thread is formed, the desired consistency is attained. Switch off the flame. 

If you cook further, the murabba turns sticky and hard as the sugar begins to crystallize. Now add the cardamom powder to the preserve and mix well. Let the Murabba cool down completely. 

Transfer the Murabba in sterilized , clean and dry glass bottles. Stays good for more than 6 months when kept in a refrigerator. Enjoy the finger-licking aam ka murabba with chapati, bread, or toast! 

Your mango murabba is all set to enjoy for a year. 

If you havent tasted this yet and wanna try before doing soo much hardwork. Just order it from momskart.com. They offer freshly homemade dishes to you on your doorstep.

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