Only 2 Minutes: “Spooky” Cinnamon Sugar Flour Tortilla Crisps

Only 2 Minutes: “Spooky” Cinnamon Sugar Flour Tortilla Crisps: Ingredients 1/4 cup sugar 1 1/2 teaspoons cinnamon 4 Tbsp butter, melted 2 flour tortillas Method 1  Cut each  flo...

“Spooky” Cinnamon Sugar Flour Tortilla Crisps

Ingredients

• 1/4 cup sugar
• 1 1/2 teaspoons cinnamon
• 4 Tbsp butter, melted
• 2 flour tortillas

Method

1 Cut each flour tortilla into 6 to 8 wedges or use a cookie cutter to cut out shapes in the tortillas.

2 Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. Mix the sugar and cinnamon together in a small bowl and spread out over the bottom of a small plate. Melt butter in a small bowl.

3 Dip the cut pieces of flour tortilla in the melted butter, gently shake off the excess and place on the plate of cinnamon sugar. Only coat one side of the crisp in cinnamon sugar.

 

Then place coated tortilla pieces, cinnamon sugar side up, on the lined baking tray.

4 Bake for 12 minutes at 350°F, or until the tortilla crisps are indeed "crisp". Remove from oven and let cool for 2 minutes.

 

Only 2 Minutes: Drink Only One Teaspoon of ACV & Honey And These 1...

Only 2 Minutes: Drink Only One Teaspoon of ACV & Honey And These 1...: While Apple Cider Vinegar alone is an amazing health tonic, combined with honey it becomes a potent health booster. There are numerous bene...

Drink Only One Teaspoon of ACV & Honey And These 10 Things Will Happens To Your Body

While Apple Cider Vinegar alone is an amazing health tonic, combined with honey it becomes a potent health booster. There are numerous benefits that one can experience from drinking honey and apple cider vinegar first thing every morning.

Health Benefits 

1. Effective for weight loss
2. Reduces inflammation
3. Improves digestive health and helps relieve constipation
4. Eases joint pain and reduces arthritic pain
5. Helps relieve acid reflux and heartburns
6. Nourishes the skin and gives you a more youthful appearance naturally
7. Decreases bad breath
8. Remedy for sore throat
9. Energises your body
10. Reduces cholesterol levels and lowers blood pressure

Only 2 Minutes: MAKE YOUR KIDS FOOD HEALTHEIR!!! -falafel recipe w...

Only 2 Minutes: MAKE YOUR KIDS FOOD HEALTHEIR!!! -falafel recipe w...: chickpea falafel recipe  with step by step photos. fafalel is a middle eastern fried snack made with chickpeas or fava beans. the recipe po...

MAKE YOUR KIDS FOOD HEALTHEIR!!! -falafel recipe with chickpeas, how to make traditional fafalel recipe

chickpea falafel recipe with step by step photos. fafalel is a middle eastern fried snack made with chickpeas or fava beans. the recipe posted here shows how to make falafel with dried chickpeas, which have been soaked and then ground.

falafel is a favorite snack at home. so i do make these on occasions. some times i just serve them plain with a side dip or chutney and at times as a stuffing in pita bread.

there are two ways i make falafel:

• one is with soaked raw chickpeas. this method is similar to the way we make chana dal vadas or chana dal pakoras.
• and the second method is with cooked chickpeas or canned chickpeas.

both ways the falafel taste good. but when making with cooked or canned chickpeas – one has to be careful, as the falafels can break while frying in oil, if less amount of binding ingredient is added. i have already shared the second method on making falafels with cooked chickpeas in this falafel recipe, i am sharing the method on how to make traditional falafel with soaked raw chickpeas. you need to use dried white chickpeas and then soak them overnight or for 8 to 9 hours. later grind the chickpeas coarsely. shape them into balls or patties and fry. you can also shallow fry them or bake them.

falafels can be served plain as snack with a dip or chutney. you can also serve them stuffed in pita bread or in a wrap/roll with tahini, hummus and pickled veggies or mix grated veggies.

falafel recipe | how to make fafalel recipe

author: dassana

recipe type: snacks

cuisine: world, middle eastern

prep time:  8 hours

cook time:  30 mins

total time:  8 hours 30 mins

serves: 2-3

 

falafel recipe - middle eastern snack of fried chickpea balls or patties.

ingredients (measuring cup used, 1 cup = 250 ml):

• 1 cup dried white chickpeas/kabuli chana/safed chana or 200 grams
• 1 small onion, chopped or ¼ cup chopped onions
• 1 tsp chopped garlic/lahsun
• 3 tbsp chopped coriander leaves or 3 tbsp chopped parsley or 2 tbsp chopped mint leaves
• ½ tsp red chili powder/lal mirch powder
• 1 tsp coriander powder/dhania powder
• 1 tsp cumin powder/jeera powder
• ¼ tsp black pepper or ½ tsp crushed black pepper or pepper powder
• 1 tbsp all purpose flour/maida or add as required
• salt as required
• oil for deep frying

how to make the recipe:

soaking:

1. rinse 1 cup chickpeas for a couple of times in water. then soak the chickpeas in enough water overnight or for 8 to 9 hours. drain them well. rinse them in running water. drain very well again.

grinding:

1. then add them in a grinder jar or a food processor or in a blender jar.
2. add the spices, seasonings and herbs - ¼ cup chopped onion, 1 tsp chopped garlic, 3 tbsp chopped coriander leaves or parsley, ½ tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, ¼ tsp black pepper and 1 tbsp all purpose flour.
3. also add ½ tsp lemon juice and salt as per taste.
4. grind the mixture in small intervals of time. scrape the sides of the mixture and add back in the jar.
5. you should get a semi coarse mixture. don't make it too pasty and smooth. avoid adding water while grinding. if you are unable to grind without water, then you can add 1 to 3 tbsp of water.
6. take the falafel mixture in a bowl. check the taste and add more salt or spices if required. with a spoon or your hands mix everything well.
7. if the mixture is too coarse, you won't be able to shape them into balls. the consistency should be semi coarse, so that you are able to shape them in balls or patties. you can even refrigerate the mixture for some hours or a couple of days.

frying:

1. first lets test the falafel. heat oil for deep frying in a pan or kadai. roll a small ball or patty from the mixture and place it in the oil.
2. if the falafel does not break, then you are good to go with the frying. if it breaks then add ½ to 1 tbsp more of the all purpose flour (maida).
3. the oil temperature is also crucial, as if the oil is not hot enough, the falafels can break. when you place the falafel in the oil, it should come up gradually to the top. if it does not come to the top or sticks to the pan, the oil is not hot enough. if it comes too quickly and starts browning fast, the oil is very hot.
4. make medium sized balls from the mixture and place them in medium hot oil. add the number of balls depending on the size and capacity of the kadai or pan. do not crowd the pan.
5. when the bases gets light golden, gently turn over and fry the other side.
6. fry them till they become crisp and are golden.
7. drain on kitchen paper towels.
8. this way make falafel with the rest of the mixture.
9. serve falafels as a side snack with a tahini dip or hummus. these also taste good with coriander chutney and even tomato ketchup. you can also stuff them in pita breads. i served them with muhammara (roasted red bell pepper dip).

stepwise how to make traditional falafel recipe:

1. rinse 1 cup chickpeas for a couple of times in water. then soak the chickpeas in enough water overnight or for 8 to 9 hours. drain them well. rinse them in running water. drain very well again.

2. then add them in a grinder jar or a food processor or in a blender jar.

3. add the spices, seasonings and herbs – ¼ cup chopped onions, 1 tsp chopped garlic, 3 tbsp chopped coriander leaves or 3 tbsp chopped parsley or 2 tbsp chopped mint leaves, ½ tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, ¼ tsp black pepper and 1 tbsp all purpose flour. also add salt as per taste.

4. add ½ tsp lemon juice.

5. grind the mixture in small intervals of time. scrape the sides of the mixture and add back in the jar. you can also use the pulse option which is there in the mixer-grinder or blender machine.

6. you should get a semi coarse mixture. don’t make it too pasty and smooth. avoid adding water while grinding. if you are unable to grind without water, then you can add 1 to 3 tbsp of water.

7. take the falafel mixture in a bowl. check the taste and add more salt or spices if required. mix again very well. if the mixture is too coarse, you won’t be able to shape them into balls. the consistency should be semi coarse, so that you are able to shape them in balls or patties. you can even refrigerate the mixture for some hours or a couple of days.

8. first lets test the falafel. heat oil for shallow frying or deep frying in a pan or kadai. roll a small ball or patty from the mixture and place it in the oil.

9. if the falafel does not break, then you are good to go with the frying. if it breaks then add ½ to 1 tbsp more of the all purpose flour (maida). the oil temperature is also crucial, as if the oil is not hot enough, the falafels can break. when you place the falafel in the oil, it should come up gradually on top. if it does not come on the top or sticks to the pan, the oil is not hot enough. if it comes too quickly and starts browning fast, the oil is very hot.

10. make medium sized balls from the mixture and place them in medium hot oil. add the number of balls depending on the size and capacity of the kadai or pan. do not crowd the pan.

11. when the bases gets light golden, gently turn over.

12.  and fry the other side.

13. fry them till they become crisp and are golden.

13. drain falafels on kitchen paper towels so that they absorb extra oil.

14. this way make falafel with the rest of the mixture.

15. serve falafels as a side snack with a tahini dip or hummus. these also taste good withcoriander chutney and even tomato ketchup. you can also stuff them in pita breads. i served them with muhammara (roasted red bell pepper dip).

Only 2 Minutes: Keerai vadai

Only 2 Minutes: Keerai vadai: Prep time: 30 min Cook time: 20 min Serves: 12 Main Ingredients: urad dal spinach Ingredients Urad dal - 1 1/2 cups, soak in w...

Keerai vadai

Prep time: 30 min
Cook time: 20 min
Serves: 12

Main Ingredients:

urad dal
spinach

Ingredients

Urad dal - 1 1/2 cups, soak in water for 2 to 3 hours
Onion - 1, medium, finely chopped
Spinach - 1/3 cup, chopped and packed OR amaranth leaves/thotakura
Fresh coriander leaves - 1/3 cup, chopped and packed
Fresh mint leaves - 1/3, cup, chopped and packed
Curry leaves - 1/4, cup, chopped and packed
Green chilies - 4, finely chopped
Ginger - 1" knob, finely minced
Cumin - 1/2 tsp (optional)
Salt to taste
Oil for deep frying

Method

Drain the water from the soaked urad dal and grind to a coarse paste adding very little water, approx 4-5 tbsps only. You should feel small bits of dal in the batter.

Place the ground urad dal in a large bowl. Add the chopped onions, green chilies, ginger, spinach, coriander, mint and curry leaves. Add salt and beat the mixture with you hand for a minute.

Heat oil for deep frying in a heavy bottomed vessel. Wet your hand in water, take a large ball of the urad dal mixture in your hand and place it on a moistened plastic sheet. Shape into a flat vadai and make a hole in the center.

Carefully place the shaped vadai in the hot oil. Reduce flame to medium high and make one or two more vadai in the same manner and place in the hot oil. Cook on medium high heat on both sides.

You can increase flame towards the end of the cooking process and cook the vadai till crisp and golden brown.
Tips

A tip I'd like to share regarding the shaping of the vadai. After making a ball of the batter, place this ball batter on the moistened plastic sheet with a throwing action. This will help thin out the batter evenly on the sheet. Now shape it further and make a hole in the center.

Add salt and onions to the batter just before frying the vadai.

Once you grind the urad dal, use it immediately to make vadai. Otherwise refrigerate it till you use it to make vadai.

To test if the oil is hot or not, drop a small ball of batter in the hot oil. If it sizzles and floats up, it means the oil is ready for deep frying.

The batter should not be runny. It should be thick and aerated.

Only 2 Minutes: Carrot and Grapefruit Smoothie for Weight Loss

Only 2 Minutes: Carrot and Grapefruit Smoothie for Weight Loss: The importance of carrot juice for weight loss is well known. Carrots are extremely low in calories and high in fiber that makes carrot j...

Carrot and Grapefruit Smoothie for Weight Loss

The importance of carrot juice for weight loss is well known. Carrots are extremely low in calories and high in fiber that makes carrot juice a perfect vegetable juice for weight loss. Being rich in fibers, it helps keep the tummy satiated for a longer time and prevents mindless cravings, which is one of the main reasons for weight gain. Studies show that eating grapefruit after consuming a meal high in fats can help in cutting out the calories by a fifth. Therefore, a combination of these two superfoods for weight loss makes the ideal smoothie for burning calories

Only 2 Minutes: 7 Types Of Tea And Why They Are Good For Your Skin...

Only 2 Minutes: 7 Types Of Tea And Why They Are Good For Your Skin...: Different Types of Teas: 1. Chamomile Tea: Is a rich source of the phytochemical quercetin, which protects skin from sun damage, promo...

7 Types Of Tea And Why They Are Good For Your Skin

Different Types of Teas:

1. Chamomile Tea:

Is a rich source of the phytochemical quercetin, which protects skin from sun damage, promotes solid sleep and helps cope with cramps during a period.

2. Dandelion Tea:

The root of dandelion is a soft diuretic that promotes liver function and digestion. This improves overall detoxification, which is essential for skin health.

3. Ginger Tea:

Very powerful anti-inflammatory agent that prevents acne and rash flare ups. It also boosts digestion and wards off cough and cold.

4. Green Tea:

Contains free radical-fighting catechins that are very powerful antioxidants. It can help skin damage due to UV rays, dying skin cells and wrinkle formation.

5. Red Tea:

Contains the strong antioxidant quercetin, which is anti-cancerous and anti-aging. It also helps mellow down allergic reactions.

6. Tulsi Tea:

Combine this with some jasmine or rose extract and you have the most soothing tea. It reduces stress and balances out acne causing hormonal imbalance.

7. White Tea:

Another great source of anti-inflammatory phytochemicals that reduces collagen breakdown, making it an anti-aging agent.

Only 2 Minutes: Aloo Paratha-Indian recipe

Only 2 Minutes: Aloo Paratha-Indian recipe: Ingredients: for the Dough: 1 cup whole-wheat flour 1/2 cup water (Use more as needed) Pinch of salt for the Potato Filling: ...

Aloo Paratha-Indian recipe

Ingredients:

for the Dough:

• 1 cup whole-wheat flour
• 1/2 cup water (Use more as needed)
• Pinch of salt

for the Potato Filling:

• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 chopped green chili
• 2 tablespoons chopped cilantro (green coriander)
• 1/2 teaspoon garam masala (optional) (available Indian in grocery stores)
• 1/2 teaspoon amchoor powder (optional)

Also needed:

• 1/4 cup whole-wheat flour for rolling
• Oil to cook

Method

Making the Dough:

1. Mix flour, salt, and water together to make a soft dough (add water as needed).
2. Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.

Filling

1. Boil 2 medium potatoes until tender.
2. Once cooked, drain the water and let the potatoes cool down.  Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.
3. Once the potatoes are cool enough to handle, peel and mash them.
4. Add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt to mashed potatoes. Mix well.

Making paratha:

1. Divide the dough into six equal parts and form into balls.
2. Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the dough balls.
3. Roll dough ball into a 3” circle.  Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling.  Repeat to make all six balls. Let the filled balls settle three to four minutes.
4. Meanwhile heat an iron or other heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
5. Press the filled ball lightly on dry whole wheat flour from both sides.
6. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to
   the rolling pin or rolling surface, lightly dust the parathas with dry flour.
7. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some
   golden-brown spots.
8. After After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas
   with a spatula.
9. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
10. Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool
    them on a wire rack to keep them from getting soggy.
11. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.

Variations

Substitute chopped cilantro with ¼ cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture.

Serving Suggestions

1. Parathas can be served with Tomato Chutney, Plain Yogurt,  mattar Paneer, or Green Chilli pickle.
2. Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

Only 2 Minutes: yammmi-Homemade Maggi Noodles!!

Only 2 Minutes: yammmi-Homemade Maggi Noodles!!: Ingredients  To make Maggi Noodles 1 cup all purpose flour or maida 1 tbsp. vital wheat gluten (optional) 1/2 tsp. salt 1/4 tsp...

yammmi-Homemade Maggi Noodles!!

Ingredients 

To make Maggi Noodles

1 cup all purpose flour or maida

1 tbsp. vital wheat gluten (optional)

1/2 tsp. salt

1/4 tsp. baking soda

1 tsp. oil

Water 

To make spicy masala taste maker

2 tbsp. dry onion powder or dry minced onions

1 tbsp. dry garlic powder or dry minced garlic

1/2 tbsp. red chilli powder (or according to your taste)

1/2 tbsp garam masala powder

1/8 tsp. turmeric powder

1/2 tsp. citric acid granules

1/2 tsp. cornstarch

1 tbsp. sugar

1/2 tsp. salt

1 tsp. oil

To make Noodles:

• Mix flour, wheat gluten (optional), salt, baking soda, oil in a bowl. Use vital wheat gluten that is available in an grocery store. Wheat gluten helps in making the noodles elastic and long without breaking them. If using whole wheat flour, adding wheat gluten is very important. Add little water at a time a make a stiff dough. Dough should be stiff. Knead the dough for 5-7 minutes to develop gluten and make the dough elastic. Cover and let the dough aside for 20 minutes.
• Use a pasta maker with thin noodle attachment to extrude thin noodles. Use dry flour to avoid noodles from sticking to each other. If you dough is not stiff and hard, the noodles will tend to stick and clump up to one another. I use my Kitchen-aid pasta maker attachment with the mixer to make long noodles. It is very simple. You would use the noodles immediately or let them dry.
• If you do not have a pasta maker, use traditional Indian Sev press. Sev press has a disc with tiny hole to spin long noodles. Since this is manual, it takes lot of efforts to press the dough into noodles. It would be ideal if someone could help you hold the press while you could press the dough. Use dry flour to avoid noodles from clumping up and sticking to each other. You would use the noodles immediately or let them dry.

To make spicy masala mix:

• Mix all the ingredients except oil in a bowl. Heat oil in a pan. Add all dry ingredients and mix well for a minute. Turn off the heat and let the mixture cool. Grind to form a fine powder. TIP: If you do not want to use citric acid granules, you could use 1 tbsp. lime juice after the noodles have been cooked in water.  

To make Maggi:

• Use 3 cups of water to boil all noodles made from this recipe. 
• Boil water. Cook veggies of your choice.
• Add noodles to boiling water. Cook for 3-4 minutes. 
• Add tastemaker spicy masala.
• Cook till water evaporates and maggi thickens as per your consistency. Do not overcook noodles. they may get lumpy. Remember cooking process continues even after you turn off the heat. 
• Serve in a bowl and enjoy not "2 Minute Noodles".