Sneha's Veg Indian Recipes

Salty Munches(Namak pare)Recipe Salty Munches (Namakpara) is a crunchy savory snack eaten in India, Pakistan and Bangladesh. Namakpara is a ribbon like strips of pastry delicately seasoned with ajwain,cumin seeds and deep fried in ghee or refined oil .It requires approve 10 min.to prepare and 15 min. to cook. We make namakpara for almost all festival like Diwali and Holi. It can be stored at room temperature up to two weeks. Ingredients All purpose flour(maida)- 2  cup Curd-1 tbsp  Carom seeds(ajwain)-1tsp. salt - to taste Ghee-2tbsp. Water- to knead the dough Oil- for frying Method: In a bowl , add all purpose flour, curd,oil, carom seeds,salt and mix well. Add little water gradually and as required and knead into a thick dough.                Set it aside for 15-20 minutes. Mix the dough again to get smooth texture.    Divide the dough into 4 equal medium size parts and take one  medium size p

     Sweet Gujhiya (Dumpling)Recipe Gujia (also called gujhia, purukiya) is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. It is common in North India, particularly in Bihar, Uttar Pradesh, Madhya Pradesh and Rajasthan. The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya, coconuts and to add a grainy texture, a little suji .Today I have for you Gujiya recipe which is a Holi special sweet. The filling for Gujiya is a mixture of dry coconut, nuts, khoya and sooji (semolina), cardamom powder and powdered sugar. Gujiya is a fried crispy flaky pastry stuffed with sweet mawa filling. It can be stored at room temperature upto two weeks. Ingredients For the Cover : Maida (All purpose flour) -2 cups Oil / Ghee (melted) -6 tsp Curd-1 1/2 tbsp. For the Filling : Khoya- 1 cup green Cardamom Powder-