Marwari kadak ka atta (For crispiness).

One of our kitchen Maharaj(cook) used to bring this powder in my in laws home. His samosas, paranthas, vadas and kachoris were amazingly crispy. I thought it is a maida or cornflour. But one fine day his wife Usha Aunty(Misrani- cook) told me to how to make it with few strict tips and also to how to use it as well.

Ingredients –

1 Cup Sabudana (sago seeds)

1 Cup Poha (Chivda-flattened rice)

1/2 Cup rice flour

1/2 Cup corn flour

Method-

2 Tbsps of baking soda (khaney ka soda- soda by carb)

1- Mix all dry ingredients in a big bowl, cover it with ultra clean cotton cloth and keep in sun light for 2-3 hours. (A must thing to do).

2- Now let it cool down.

3- Put in mixi zar and sprinkle baking soda over it. (Sprinkle it, please do not put just like that).

5- Store in a box and keep it in a cool and dry place.

4- Grind it very well. Sieve 2-3 times in a very ultra thin sieve.

6- Because there is no salt so you can use it in jalebis and shakkarpare mix as well for crispiness.

7- It is not a rising powder. It is for stiffening and crispiness only.

How to use it –

Be cautious. Use only 4-6 tbsps if you are making kachoris, paranthas or samosas along with little extra oil for four people. Increases or decrease according to the ingredients. If you are making six samosas only 2-4 tbsps of this powder is good enough.

Do try, thank me later.

Flourless orange chocolate cake.

Well, you do not need flour but you need glucose biscuits to make this yum tangy fluffy cake. 

Ingredients – 

1- 4 Cups of powdered glucose biscuits

2- 2 Cups of coco powder(unsweetened)

3- 2 Cups of powdered sugar

4- 6 Tbsps of Tang powder

5- 2 Cups of evaporated milk

6- 1 Cup of clarified butter (desi ghee or unsalted butter) 

7- 1/4 Cup of dry milk powder(unsweetend)

Recipe (Method) – 

1- Mix powdered biscuits and baking soda in a big bowl very well. Now mix in 4 Tbsps of Tang powder in it and mix again. 

2- In a pan take 1 cup of evaporated milk, 1 cup of powdered sugar, 1 cup of coco powder(unsweetened) and 1/2 cup of butter or desi ghee. Mix well and warm the pan. Let the mix boil for 1 minute. Mix well in to the dry mix.

3- Put the batter in microwave safe baking bowl and heat for 3 minutes on high.

4- Take out and cool it. 

5- Now make glaze(ganache) with mixing 1/2 cup butter/desi ghee, 1/4 cup of powdered sugar, 2 tbsps of Tang powder, 1 cup of unsweetened coco powder and 1/4 cup of unsweetened milk dry powder . Boil and mix well. 

6- Spread very well over the cake, glaze the sides with butter knife for sure and cool it before serving.

7- You need to cool it for 2 hour before serving otherwise it will stick to the knife.