Well people do not know much about this traditional khirmon sweet from jiagunge of murshidabad of bengal .. its a kind of rosogolla but hard in nature withe the smell of elaichi in it , if you try the recipe is hard to find
i love it so much that i get to arrange it from people who come from that area .
in calcutta a different type of is made by nepa sweets at sarat bose road but nothbing matches what we get from jiagunge
I think flurys requires no introduction in india or abroad we have been going to flurys from the day we have gained sense , i have been to flurys at park street in the old times and also in the new avatar ...now the new one is much better then the old one .....i like the best item in flurys is the
beans on toast
it is simple out of the world .......i dont find any comparision of it ......
secondly i like the bread and pastry products of flurys
the bakery section is good but sorely miss the pineapple tart , kismiss buns variety which they have stopped making
new addition dark chochlates are good but require some refinement ..
well flurys cannot end with a cup of darjeeling tea .....i find the new place has better service peole who are more courteous ....
the new flurys
the charm of old flurys still remains in us which was some what like this
I hope that this will help people rememeber the old flurys which shifted to T# bang opposite park street flurys.
i thank Sangeet Kothari and mabaker whose photo i have used.
hi ,
i am writing after a long time today i am talking about mathri a traditional indian tea time snack made from wheat and maida ......
Mathri Recipe - Indian Snack made with Maida(all purpose flour) and ajwain seeds. It can be enjoyed with any chutney or lime pickle and can also be stored in airtight containers for months. Make it yourself this lovely snack.
Recipe Ingredients
* All Purpose Flour (Maida) - 2 cups
* Semolina (suji) - 1/3 cup
* Cooking Oil - For frying
* Ajwain Seeds - 1 tsp
* Salt to taste
* Water - As required
Preparation
First sieve all purpose flour. Add suji, salt and ajwain. Mix well.
Now we will make a dough by first adding cooking oil (1/4 cup) in flour and also adding little water. Mix well and make dough. Add flour or water to bring the dough to a right consistency. Ensure that it is neither hard nor very soft. Make small dough balls and keep aside. Roll it to make small chapatis (3 inch diameter). Pierce these small chapatis with a fork or knife. Make such small chapatis with all the dough balls.
Take a kadai(wok) and heat oil in it. Once it is hot, slowly put small chapatis in the kadai. At one time let there be 5 to 6 mathris in the kadai. Keep turning them in the oil so that both sides are cooked properly. Take out from kadai once they turn brown. Put on a tissue paper so that excess oil is absorbed.
you can see how its made see manjulas video link below
