Jaydeep Farsan

30/08/2014

welcome to jaydeep faesan

30/08/2014

We are providing various range of Namkeens.Like, Gathiya, Jalebi, Fafda, Mixure namkeens etc.

10/02/2014

08/02/2014

Samosa

Ingredients:

For Outer Crisp Cover:

1 cup Maida Flour

1 tablespoon Wheat Flour

1½ tablespoons Semolina

1 tablespoon Ghee
Salt

For Stuffing:

3 medium Potatoes

1/4 cup Green Mutter (green peas)

2 tablespoons Chopped Coriander Leaves' Eyes Official1/2 tea spoon Cumin Seeds (jeera)

1/2 teaspoon Turmeric Powder (haldi)

1 teaspoon Red Chilli Powder(lal mirch)

1/2 teaspoon Sesame Seeds (til)

1/2 teaspoon Garam Masala

1 tablespoon Green Chili-Ginger-Garlic Paste

1 teaspoon Chopped Mint Leaves (optional)

1 teaspoon Lemon juice

1 teaspoon Powdered Sugar
Salt

2 tablespoons + for deep frying Oil

08/02/2014

07/02/2014

SEV

07/02/2014

SEV is a noodle type crispy snack made from gram flour. It is particularly used in many Indian food and snack preparations as main ingredient or garnishing agent. It can be prepared at home very easily. This recipe uses Sevai Machine to prepare it at home. This machine comes with many pre-fabricated molds to prepare sev of varying thickness. We recommend to use mold which prepares thinnest strands.

1 Sieve the gram flour in a large bowl. Add black pepper powder, asafoetida, red chilli powder, turmeric powder, hot cooking oil and salt and mix well.

2 Add around (1/2 cup + 2 tablespoons) water in small quantities and make smooth and soft dough. Taste for salt and add more if required.

3 Take a sevai machine, fit mold with thinnest hole and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly.

4 Heat oil in a deep frying pan or kadai over medium heat for deep frying. Hold machine over pan, turn handle of machine and press out thin strands into hot oil. As strands are starting to fall into the oil, slowly move machine in a circular motion (like preparing jalebi).

5 Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown. Drain and take it out using perforated spoon and transfer to plate.

6 Repeat same process for remaining dough. Let it cool down at room temperature for 10-15 minutes before breaking it into pieces. Store in an airtight container and use it for up to 2 weeks.

06/02/2014

Papdi