DIAMOND CUTS IN AIRFRYER / WHEAT FLOUR KHARA BISCUIT IN AIR FRYER / SAVORY DIAMOND CUTS / SPICY DIAMOND CUTS

DIAMOND CUTS IN AIR FRYER

Spicy diamond cuts is the snack recipe prepared during festival season mainly in Diwali.These are usually prepared using maida / plain flour but I have used wheat flour instead of maida both have same crunchy texture.But the flavor and thickness is little different. Maida diamond cuts is lighter than the wheat diamond cuts.I have used pepper and red chilli powder for mild flavoring.My daughter dosen't like ajwin and cumin so I skipped it,if you want add that too.It is also called as wheat flour khara biscuits and savory diamond cuts.Now let's check out the recipe...

PREPARATION TIME:15 min

COOKING TIME:12 min

INGREDIENTS:

Wheat flour - 2 cups

Salt as required

Ghee - 3 tspn

Pepper powder - 1/4 tsp

Baking soda - 1/4 tspn

Red chilli powder - 1/2 tsp

Water as required

METHOD:

In a mixing bowl add 2 cups of wheat flour,salt as required,3 tsp ghee combined all these well,then add required water and mix well to form dough.
Apply ghee on top and cover it and rest.After 30 min the dough become soft,knead well and make dumplings.
Take one dumpling and roll it little thick.Cut it into diamonds using a pizza cutter.
Pre heat the air fryer for 2 min at 180 degrees,now arrange the diamond cuts in a basket and air fry it for 12 min at 180 degrees.
After 12 min it is perfectly done.Crispy,tasty and spicy diamond cut is ready.

PICTORIAL:

Take 2 cups of wheat flour

Add required salt

Add 3 tsp ghee and combine well

Add 1/4 tsp baking soda

Add 1/4 tsp pepper powder

Add 1/2 tsp chilli powder and mix well

Add required water

Mix well to form dough

Apply ghee on top

Cover and rest it for 30 min

After 30 min dough become soft,again knead well and make small dumplings like this

Take a dumpling and roll it like this

Roll it little thicker

Cut it like this using a pizza cutter

Before arranging the diamond cuts pre heat the air fryer for 2 min at 180 degrees

Air fryer it for 12 in at 180 degrees

After 12 min it is perfectly done

Crispy and spicy diamond cut is ready

air fried recipe

THOOTHUVALAI KEERAI KULAMBU / PURPLE FRUITED PEA EGG PLANT RECIPE

THOOTHUVALAI KEERAI KULAMBU

Purple fruited pea egg plant is also known as thoothuvalai keerai. It has very good nutritional value and mainly used for treating cold and cough.You can easily identify this plant with their purple colour flowers and thorns.Do try this simple and healthy thoothuvalai keerai kulambu.Now let's check out the recipe...

PREPARATION TIME:10 min

COOKING TIME:20 min

INGREDIENTS:

Purple fruited egg plant leaves / thoothuvalai keerai - 1 handful

Water - 400 ml

Salt

Grated coconut - 1/2 cup

Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Shallot - 2

Cumin - 3/4 tsp

Coconut oil - 1 tbsp

Mustard - 3/4 tsp

Curry leaves - 1 sprig

METHOD:

In a earthenware vessel add 200 ml water and handful of washed purple fruited egg plant leaves.Close the lid and cook until it is cooked.
After few min the leaf cooked well and changes it's colour to dark green.
After it cools down add the cooked leaf with water in a mixer jar,add 1/2 cup grated coconut and girnd well.Now add 2 shallots and 3/4 tspn cumin and grind coarsely.
In a earthenware vessel add the grounded coconut mixture, 200ml water and reuired salt.Mix well and wait to boil.
Once it starts boil again mix it and again wait to boil.Don't let to boil well.
Cook until raw smell are gone and switch off the flame.
Heat a tbsp of coconut oil in a kadai,add 3/4 tspn mustard,after it splutters add 1 sprig curry leaves saute well and pour it over the kulambu.
Tasty thoothuvalai keerai kulambu is ready.

PICTORIAL:

This is purple fruited egg plant or thoothuvalai keerai

Take handful of purple fruited egg plant leaves

In a earthenware pot add 200 ml water and handful of washed purple fruited egg plant leaves

Close the lid and cook

After few min it cooked well and changes it's colour to dark green

After cools down add the cooked leaves with water into the mixie jar

Add 1/2 cup grated coconut

Add 1/2 tsp red chilli powder

Add 1/2 tsp turmeric powder

grind well

Add 2 shallot and 3/4 tsp cumin and grind coarsely

Grounded coconut mixture

In a earthenware vessel add grounded coconut mixture

Add 200 ml water and mix well

Add required salt and mix well,wait to boil

Once it starts boil again mix well and wait to boil.Don't let to boil well

Cook until raw smell are gone

Heat a tbsp coconut oil in a kadai

Add 3/4 tsp mastard

After mustard splutters add 1 sprig curry leaves

Saute well

Pour it over the kulambu

Tasty thoothuvalai keerai kulambu is ready

kulambu recipe

MANGO KEESARI / MAAMPAZHA KESARI / MANGO SHEERA / MANGO KESARI BATH

MANGO KESARI

Rava kesari is a tradtional sweet recipe and can be served in various part of India.Since mangoes are in season,just want to try maampazha kesari or mango sheer.The mangoes used in this recipe are riped,sweetened and non fibrous.Roasted rava helps to make the kesari non sticky.Sugar can be adjusted as per your taste and sweetness of the mango.Cook the rava using hot water otherwise it will form lumps.Do try this simple but delicious sweet recipe.Now let's check out the recipe.

PREPARATION TIME:10 min

COOKING TIME:25 min

INGREDIENTS:

Rava / sooji - 1 cup

Ghee - 200 ml

Cashew nuts - 10 splitted

Raisins - 15

Sugar - 1 cup

Salt - pinch

Hot water - 2 cups

Ripe mango - 3/4 cup(chopped)

METHOD:

Heat 100 ml ghee in a heavy bottom kadai,add 10 cashewnuts and 15 raisins,fry it in low medium flame until it is golden brown.
Add 1 cup rava into it and fry it in low flame until it turns aromatic.
Add 1 cup sugar,saute for 1 min and then add 2 cups of hot water,3/4 cup chopped mangoes, pinch of salt and 100 ml ghee,mix well.
Close the lid and cook,after 5 min water evaporated and it cooked completely.Switch off the flame.
Tasty maampazha kesari is ready.