Navratan Mixture is a crispy & healthy snack recipe loved by children & all age groups. We can prepare it at home and can be stored for more than 3 weeks. Giving below the detailed recipe preparation. Firstly let's make some Boondi & Sev, for which the quantity of ingredients & preparation is given below:
Ingredients for preparing Boondi:
Bengal gram flour (Besan) : 1 cup.
Rice Flour : 2 spoons.
Baking Soda : a pinch.
Oil. : For deep frying.
Salt. : 1/2 spoon.
Water. : For mixing.
Preparation:
Firstly, Prepare batter by mixing gram flour, rice flour, baking soda and salt in a bowl by slowly adding water as required to become into a medium thick batter. Heat oil in a kadhai for deep frying. When oil becomes hot, pour 1/2 glass batter into a big sieve tool (designed specially for boondi) having mutiple round holes, by holding it above the kadhai. Tap its edge so that droplets of batter fall in the oil. On medium flame, fry them by stirring with a ladder until they become golden brown color and crispy. Take out them using sieve laddle from kadhai and shift them on an absorbent paper to drain excess oil. Continue this process for remaining batter also. Boondi is ready and Keep this boondi aside in a large mixing bowl. Now let's make some Sev.
Ingredients for preparing Sev:
Bengal gram flour ( Besan) :1 cup.
Rice flour : ¼ cup.
Hot oil :1/4 spoon.
Salt :1/2 spoon.
Oil. : for deep frying.
Preparation:
In a bowl, mix Bengal gram flour, rice flour, hot oil by adding water and prepare into a soft & smooth dough. Now grease the Sevai machine with a little oil and add the dough into it by using the small holes plate for it. Heat the oil in a kadhai for deep frying. When the oil becomes hot, release the dough loaded by pressing the sevai machine in a round form. Fry the sev on a low flame until it becomes crisp and golden brown color. Now remove the sev from the kadhai on to an absorbent paper in order to remove drain excess oil. When it cools down, crush it lightly with hands. Add this crushed sev into the boondi bowl.
Ingredients for Mixture:
Groundnuts : 1/2 cup.
Cashews : 1/2 cup.
Curry leaves. : handful.
Flattened Rice (thick poha). : 1 cup.
Roasted Bengal Gram(putaana) : 1cup.
Raisins. : 3/4 cup.
Oil. : 2cups for deep frying.
Salt : 1/2 spoon.
Red chilly Powder : 1/2 spoon.
Dried Green peas. : 1/2 cup.
Chat Masala. : 1/2 spoon.
Dried Mango powder( aamchur) : 1/4 spoon.
Preparation of mixture:
Soak the dried green peas in water at night. At morning,Strain all the water and wipe them with a cloth. Heat a kadhai with 2 cups of oil in it. When oil gets hot, on a low flame, fry wiped green peas and stir with a slotted laddle for a second and remove them quickly on to an absorbent paper to drain excess oil. Continue this process one by one until all the Ingredients( groundnuts, cashewnuts, flattened rice and roasted bengal gram) gets deep fried without burning. After deep frying all the mentioned ingredients, now pour them into boondi bowl. Roast curry leaves on low flame for a minute and pour them into boondi bowl. Now mix all ingredients properly by adding salt , red chilly powder, Chat masala, dried mango powder & raisins. Now Navratan miture is ready to serve. Store this mixture in air- tight container for more than 3 weeks, when it cools down.
Ingredients for preparing Boondi:
Bengal gram flour (Besan) : 1 cup.
Rice Flour : 2 spoons.
Baking Soda : a pinch.
Oil. : For deep frying.
Salt. : 1/2 spoon.
Water. : For mixing.
Preparation:
Firstly, Prepare batter by mixing gram flour, rice flour, baking soda and salt in a bowl by slowly adding water as required to become into a medium thick batter. Heat oil in a kadhai for deep frying. When oil becomes hot, pour 1/2 glass batter into a big sieve tool (designed specially for boondi) having mutiple round holes, by holding it above the kadhai. Tap its edge so that droplets of batter fall in the oil. On medium flame, fry them by stirring with a ladder until they become golden brown color and crispy. Take out them using sieve laddle from kadhai and shift them on an absorbent paper to drain excess oil. Continue this process for remaining batter also. Boondi is ready and Keep this boondi aside in a large mixing bowl. Now let's make some Sev.
Ingredients for preparing Sev:
Bengal gram flour ( Besan) :1 cup.
Rice flour : ¼ cup.
Hot oil :1/4 spoon.
Salt :1/2 spoon.
Oil. : for deep frying.
Preparation:
In a bowl, mix Bengal gram flour, rice flour, hot oil by adding water and prepare into a soft & smooth dough. Now grease the Sevai machine with a little oil and add the dough into it by using the small holes plate for it. Heat the oil in a kadhai for deep frying. When the oil becomes hot, release the dough loaded by pressing the sevai machine in a round form. Fry the sev on a low flame until it becomes crisp and golden brown color. Now remove the sev from the kadhai on to an absorbent paper in order to remove drain excess oil. When it cools down, crush it lightly with hands. Add this crushed sev into the boondi bowl.
Ingredients for Mixture:
Groundnuts : 1/2 cup.
Cashews : 1/2 cup.
Curry leaves. : handful.
Flattened Rice (thick poha). : 1 cup.
Roasted Bengal Gram(putaana) : 1cup.
Raisins. : 3/4 cup.
Oil. : 2cups for deep frying.
Salt : 1/2 spoon.
Red chilly Powder : 1/2 spoon.
Dried Green peas. : 1/2 cup.
Chat Masala. : 1/2 spoon.
Dried Mango powder( aamchur) : 1/4 spoon.
Preparation of mixture:
Soak the dried green peas in water at night. At morning,Strain all the water and wipe them with a cloth. Heat a kadhai with 2 cups of oil in it. When oil gets hot, on a low flame, fry wiped green peas and stir with a slotted laddle for a second and remove them quickly on to an absorbent paper to drain excess oil. Continue this process one by one until all the Ingredients( groundnuts, cashewnuts, flattened rice and roasted bengal gram) gets deep fried without burning. After deep frying all the mentioned ingredients, now pour them into boondi bowl. Roast curry leaves on low flame for a minute and pour them into boondi bowl. Now mix all ingredients properly by adding salt , red chilly powder, Chat masala, dried mango powder & raisins. Now Navratan miture is ready to serve. Store this mixture in air- tight container for more than 3 weeks, when it cools down.
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