Easy and Instant Pav Bhaji

Ingredients:

•     3 big Boiled and mashed potatoes
•     2 onions finely chopped
•     2 Tomatoes chopped and made into puree
•     1 big green pepper (simla mirch) finely chopped
•     1 small cup green peas boiled
•     1 tsp red chilli powder
•     4 tsp Pav bhaji masala
•     Salt to taste
•     Oil 4 tsp
•     2 tsp Ginger Garlic paste
•     1 pack Butter
•     Coriander leaves for garnishing

Method:

1.     Heat oil in a pan. Once oil is hot add onions and fry till it gets slight golden color.
2.     Add ginger garlic paste and saute till raw smell from ginger garlic goes away.
3.     Then add tomato puree,mashed potatoes,green pepper and green peas.
4.     Now add pavbhaji masala and red chilli powder and salt.
5.     Add little water,mash everything together and cook with covered lid for 3-4 mins.
6.     Then add half stick of butter or even more if you like
7.     Cover and cook for 5 mts till all the butter melts inside
8.     Garnish with coriander leaves

Note:
Butter and Tomato Puree give it a rice and nice flavor/taste

Besan Ladoo

Ingredients:

•     2 cups Besan / Gram Flour
•     1 cup powdered Sugar
•     6 tbsp or 1/4 cup Ghee
•     Assorted nuts
•     1/4 tsp Cardamom Powder (elaychi powder)
•     1/4 tsp Nutmeg Powder (Jaifhal powder)
•     1 tsp Sooji

Method:

1.     Heat pan on mediun flame and add 6 tbsp of ghee to it,let the ghee melt.
2.     Add sooji,besan and  mix well
3.     Keep on stirring the mixture on low-mediun flame for 15-20 mins till the besan turns golden brown in color.
4.     After the besan becomes gloden brown turn off the heat and let the mixture cool down.
5.     Add sugar, cardamom powder, nutmeg powder and mix well.
6.     Make small golf size ladoo.
7.     Top up with some Raisin, almond or cashew nut!

Tips:

1.     If you find mixture has dried up just add extra tbsp of ghee.
2.     Adjust the amount of sugar suitable to your taste.
3.     Above quantity of ingredients prepares 10 ladoos!!

Ale Pak / Sweet Ginger candy

Ingredients:

• 1 Cup Chopped ginger
• 2 Cups Sugar
• 1/2 Cup milk along with cream
• 1 tsp melted ghee

Method:

1. First clean the ginger and remove the skin.Chop and Grind the ginger in the blender
2. Heat a non-stick pan and all the ingredients together
3. Let the sugar melt in the ginger.Keep stirring continuously on low flame till mixture becomes thick
4. Coat a plate with Ghee.Put the mixture onto the plate and spread it evenly.
5. Cut into pieces with a sharp knife.
6. Let them cool. Serve with Hot Tea..!!!

Dahi Vada

Ingredients:

• 1/2 cup white Lentil (Urad Dal - Soaked in water for 4 hrs)
• 1/2 cup green gram dal (Green Moong Dal - Urad Dal - Soaked in water for 4 hrs)
• 2 cups churned Yogurt
• 1 tsp Ginger Chilli Paste
• Coriander Leaves
• Salt
• 1/2 Soda Bicarbonate
• Red Chilli Powder
• Cumin Seed Powder
• Black Salt
• Date and Tamarind Chutney
• Oil

Method:

1. Grind both the dal in a grinder adding minimum water to make a fine and thick batter.
2. Take out the mixture in a bowl, add the ginger chilli paste and salt and mix all the ingredients together using hands in a single direction.
3. Add soda bicaronate and whisk it again.
4. Take a dollop of the mixture and deep fry them in hot oil.
5. Fry both the sides till nice golden brown in colour.
6. Once its fried drop and soak the vadas in water and leave it for 15 - 20mins
7. After that press the vadas and drain out the water and refrigerate this to cool it.
8. Take them out in a serving bowl.
9. Add salt to the churned yogurt and mix well
10. Put the yogurt mixture all over the vadas and add date & tamarind Chutney from the top.
11. Sprinkle some red chilli powder, cumin seed powder, black salt and coriander leaves and dahi vadas are ready to be served chilled.

Tip:
Due to Mixing of Moong dal the vadas get fried absorbing less oil

Sabudana Thalipeeth

Ingredients:

•     Salt to taste
•     Ghee or Butter
•     Chopped coriander leaves
•     2 cup Sabudana / sago seeds
•     2 cup potato boiled and mashed
•     Coarse paste of green chillies and cumin
•     Roasted peanut powder

Method:

1.     Wash and soak sabudana in enough water for 30 mts. After 1/2 hour drain excess water, cover and keep it overnight. In the morning add few splashes of water, cover and keep for 1 hour.
2.     Mix green chiilies and cumin seeds and make a coarse paste.
3.     Mix soaked sabudana, chilli paste, coriander leaves, salt, roasted peanut powder, boiled potato together and make a soft dough. (add few splashes of water if required)
4.     Take any plastic thin, make a small ball from the dough, sprinkle few drops of water on plastic thin, place the dough and just press it in round shape by hand.
5.     Heat pan on a medium high, add some oil and place thalipeeth and roast till it gets nice golden color from both the sides.
6.     Serve hot with yogurt chutney or sauce!

Tip:

1. Mix equal amount of sabudana and potato
2. If still not able to make a good dough sprinkle/mix little chapati dough to it

Kadhi

Ingredients:

• 3 tablespoons Gram flour (besan)   
• 3 cups Yogurt   
• 1 tablespoon Salt or as per taste
• 1 tablespoon sugar
• 1 tablespoon dhana jeera powder
• 1 teaspoon Turmeric powder     2 tablespoon Ghee    
• 1/2 teaspoon jeera
• 1 teaspoon graded Ginger
• 2 Green chillies,slit
• pinch of Asafoetida (hing)
• 4-6 Curry leaves     4
• Fresh coriander leaves,chopped

   
Method:

1. Combine besan and yogurt thoroughly in a deep pan.
2. Add two cups of water, salt,sugar,ginger and dhana jeera powder and mix well.
3. Heat ghee in another pan. Add jeera to it. When they begin to splutter add green chillies, turmeric powder,asafoetida and curry leaves.
4. Cook for a minute and then add the yogurt besan mixture to it.
5. Cook, stirring continuously, on low heat until kadhi is slightly thick.
6. Remove from heat, adjust salt and serve garnished with chopped coriander leaves

Tip:
Mix the besan yogurt mixture in water so well that there are no small lumps left in it
Add little sugar to give it a sweet sour taste

Spicy Moong Dal Khichdi in Rice cooker

Ingredients:

For Khichdi

• 1   Cup of rice
• 1/2 Cup of moong dal
• 1/2 Teaspoon turmeric powder
• 1   Teaspoon dhana jeera powder
• 1   Teaspoon red chilli powder
• 1   Teaspoon garam masala powder
• 1½  Teaspoon salt or as per your taste
• Pinch of asafetida (hing)
• 3   Cups of water

For Tampering

• 4 tablespoon oil
• 4-5 garlic cloves
• 1/2 tablespoon rai/black mustard seeds
• Pinch of asafetida (hing)

Method:

For Khichdi

1. Wash Rice and Mung Daal with water until water runs clear.
2. In a pressure cooker, add Rice, Mung Daal, Water, Salt, turmeric powder,Hing,Dhana jeera powder,red chilli powder,garam masala and mix well.
3.  Pressure cook until one whistle sounds and immediately turn off heat.
4. Wait until pressure from cooker is gone before opening cooker lid.

For tampering 

1.  Heat oil
2.  Add rai,hing and pieces of garlic cloves
3. Fry the garlic cloves till then turn golden in colour and become crispy

Note:
Always add double amount of water to the mixture of rice + moong dal

Crispy Karanji / Gujiya

Ingredients:

For Dough

•     1 cup All Purpose Flour / Maida
•     1/4 cup Sooji / Rawa
•     2 tsp Rice Flour
•     2 tsp Oil
•     1 tsp melted Ghee
•     1/2 cup warm Milk
•     pinch of Salt

For Filling

•     1 tsp Poppy Seeds / KhasKhas
•     1 cup Dry Grated Coconut
•     1 cup Powdered Sugar
•     1/4 tsp Cardamom powder
•     Assorted Nuts - Kaju and Badam pieces

• Oil for frying

Method:

 For Cover / Coating

1.     Heat up 2 tsp oil and 1 tsp of ghee.
2.     Mix all purpose flour, sooji, rice flour,salt in to a bowl and pour hot oil and hot ghee over it.
3.     Mix well till the time mixture becomes crumbly.
4.     Pour warm milk slowly to make medium consistency dough, not too hard and too soft.
5.     Cover and keep the dough for 30 mts.

For Filling / Stuffing

1.     Dry roast poppy seeds till the time they get light brown color.
2.     Add coconut to dry roasted poppy seeds, add sugar, cardamom powder, dry fruits and mix well.

To make Karanji

1.     Take the dough and again knead to make it smooth.
2.     Make small balls and roll like poori, add stuffing in the center, apply milk around its edges and seal the karanji well.
3.     Use fork and make some design around karanji.
4.     Now deep fry till the time it gets nice golden color.

Tip:
The Rice flour and melted ghee make the karanji Crispy

Fried Modak's made of Wheat flour

Ingredients:

• 1 & 1/2 cup Wheat Flour
• 2 tbsp Semolina (Rava / Sooji)
• Salt
• 1 & 1/2 tbsp Clarified Butter (Ghee)
• 1/2 tsp Cardamom Powder
• 1 tbsp Roasted Poppy Seeds (Khas Khas)
• 1 tbsp chopped Cashew Nuts
• 1 tbsp chopped Almonds
• 1 cup Grated Fresh Coconut
• 1/2 cup chopped Jaggery
• Oil

Method:

1. Take wheat flour, salt, semolina, ghee, water in a bowl and start kneading the dough very well
2. Keep the dough to rest for about 10 -- 15 mins
3. Meanwhile heat ghee in a pan and add grated coconut to the heated ghee
4. Cook the grated coconut for a minute and add the jaggery
5. Cook this till the jaggery melts
6. Turn off the flame and add the cardamom powder, roasted poppy, almond flakes, chopped cashew nuts and mix everything well
7. Remove the filling onto a plate and let it cool completely
8. Take small portions from the dough and make flat round
9. Apply ghee to the rolling board and rolling pin and start rolling the roti into soft small rounds
10. Cut it with a ring to get a perfect shape and equal size
11. Take the small roti and put about 1 tbsp of the filling
12. Pinch the edges of the roti, bring the edges together, seal and close it so that while frying them no oil goes in
13. Heat oil in a pan and put the modaks for frying in medium hot oil
14. Fry and cook them in medium flame till its golden brown in color.

Eggless Chocolate Cake in Microwave

Ingredients:

•     1 1/2 cup All Purpose flour / Maida
•     1 cup Whole Milk
•     1 cup Sugar
•     3 tbsp Cocoa powder
•     1/2 tsp Baking powder
•     1/4 tsp Baking Soda
•     1 tbsp Lemon juice
•     1/2 tsp Vanilla extract
•     3 tbsp Oil

Method:

1.     Prepare microwave safe dish by greasing it using some oil and line up at bottom using some wax paper or aluminum foil.
2.     Mix milk and sugar until sugar is completely dissolved.
3.     Sieve maida, cocoa powder, baking powder, baking soda in milk mixture. Combine everything to make sure there are no lumps of any dry ingredient.
4.     Add vanilla extract and oil and again mix well.
5.     Finally add 1 tbsp lemon juice and mix everything well.
6.     Pour batter in microwave safe dish and microwave over high power for 5 mts.
7.     Insert toothpick if it comes out clear cake is ready.
8.     Give it a standing time of 5 mts.
9.     Then gently transfer cake on a cooling rack.
10.     Enjoy with a scoop of cool whip, vanilla ice cream topped up with some chocolate syrup!

Ravyache dhirde (Semolina Pancake)

Ingredients:

• 2 cups Rava (Semolina)
• 4 tsps Gram flour (Besan)
• 1/2 cup rice flour
• 1 medium finely chopped onion
• Fresh cilantro(coriander) handful finely cut
• 1 tsps graded ginger
• 2 small finely chopped green chilis
• 1 tsp Turmeric
• 1/2 tsp jeera
• 4 tsps curd
• 1/2 tsp baking soda
• Salt to taste

Method:

1. Mix all the above ingredients in a bowl and add water to make a medium constancy batter.
2. Set aside this batter for about mins. (The baking soda and curd react with each other to make the batter fluffy)
3. Take a tawa or a non-stick skillet and turn on the heat, spread a spoon of oil on it and then the batter just like a pancake or dosa
4. Turn sides in about 2-3 minutes and let it cook on the other side for 2 minutes
5. Serve hot with Chatni!!!

Tip:
The addition of rice flour gives it a crispier taste

Prasadacha Sheera

Ingredients:

•     1/4kg sugar
•     1/4 kg rava (semolina)
•     1/2lt milk
•     1/4kg ghee
•     1 banana sliced
•     Raisins according to requirement
•     Elaichi (cardamom) powder according to requirement
•     Jaiphal (nutmeg) powder according to requirement
•     Chopped almonds/cashews according to requirement

Method:

1.     Start with melting ghee
2.     Once the ghee melts, add rava
3.     Add the sliced banana
4.     Fry the rava till it turns golden brown
5.     Boil milk in another pan
6.     To the fried rava, add raisins
7.     Add cardamom and nutmeg powder according to taste
8.     Add chopped almonds/cashews
9.     Pour the boiled milk in the rava mixture
10.     Add sugar
11.     Allow the rava to cook under the steam for 5 mins

   

Tip:
Hot milk should be poured so that the rava soaks the milk properly without any lump formation

You can change the quantity of ingredients,just ensure to keep the below ratio
ghee:rava:sugar:milk
1/4:1:1:2

Lemon Rice

Ingredients:

•     2 Cups cooked rice
•     2 tablespoons oil
•     1/2 teaspoon cumin seed
•     1/2 teaspoon mustard seed
•     1/2 teaspoon turmeric
•     2 red whole red chili
•     1 green chili sliced in four long way
•     12 to 15 fresh curry leaves
•     2 tablespoons chana dal, urad dal pre-soaked in water for at least half an hour
•     1/4 cup unsalted roasted peanuts
•     1 teaspoon salt adjust to taste
•     1/4 cup lemon juice

Method:

1.     Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minute  until peanuts changes the color to light brown.
2.     Take out the peanuts from oil and use the same oil for rest of the seasoning.
3.     Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
4.     Add the chana dal, urad dal stir-fry for about a minute.
5.     Add turmeric and mix it well.
6.     Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
7.     Mix gently, making sure do not break the rice and stir-fry for about 2 minutes.
8.     Rice is ready, Enjoy!

Spinach Buttermilk Curry ( taakatli palak bhaaji)

Ingredients :

• 1 bundle Chopped spinach leaves
• 1 cup Buttermilk
• 2 tbsp Besan (chana dal flour)
• 2-3 Kadhi patta leaves(curry leaves)
• 15 Peanuts (optional)
• 3-4 Green chillies
• 3 Garlic cloves
• 1 tbsp Mustard seeds
• 1 tbsp Cumin seeds
• 1 tsp Sugar
• 1 tsp Oil
• 1 tsp asafoetida (Hing) powder
• Salt as per taste

Method :

1. Cook the finely chopped spinach along with the groundnuts in the pressure cooker for 1 whistle
2. Take the buttermilk in a bowl. Add sugar and salt according to taste.
3. Now take the besan and mix it with a little bit of water to make a smooth paste and add it to the buttermilk. Stir well.
4. In a saucepan/ kadhai , heat about a 1 tsp of oil.
5. Once it is ready add the mustard seeds,cumin seeds,green clillies and garlic cloves.
6. Add the cooked spinach and groundnuts.
7. Add the buttermilk mixture to the preparation
8. Keep stirring and cook for 10 min.Serve Hot !

Til Gul Vadi (Sesame Jaggery vadi)

Ingredients:

• 1 cup sesame seeds
• 1 cup jaggery
• ¼ tsp Green cardamom powder 
• ¼ tsp Nutmeg powder
• ghee 1tsp
• 1/4 cup dry coconut grated 

Method:

1. Roast the sesame seeds until golden brown.
2. Grind the sesame seeds to a coarse powder.
3. Heat the ghee and add jaggery with couple of tbsp of water until you get a thick syrup.
4. Grease a shallow plate with ghee to set the vadi in
5. Mix in the coarsely ground sesame seeds into the syrup.
6. Add cardamom powder and nutmeg powder and mix thoroughly.
7. Spread mixture evenly onto the plate and garnish it with dry grated coconut.
8. Cut diamond shapes before it cools down.
9. Allow it to cool and set and enjoy.

Tip:
The way this turns out depends a lot on what kind of jaggery you use.
If you use less sticky one, it comes out better.
Also, make sure your syrup is really thick before you add in the mixture otherwise it will stay moist and not harden enough

Bombay Masala Toast Sandwich

Ingredients

    For the green chutney

•     1 cup coriander leaves
•     1/ 4 cup mint leaves
•     1/2 inch ginger
•     1 green chili
•     1 teaspoon sugar
•     2 teaspoons lemon
•     salt as per taste

    For the potato filling:

•     2 cup boiled and mashed potatoes
•     1/2 onion - chopped finely
•     1/2 tomato - chopped finely
•     1 small green chilly - chopped finely
•     1/2 tsp cumin seeds
•     1/4 tsp turmeric powder
•     a pinch of asafoetida
•     1/4 tsp red chili powder
•     salt as per taste

    Other ingredients:

•     Bread - brown or white
•     a few thin round slices of onions, tomatoes, capsicum
•     Amul Butter or any other brand of Butter
•     Sandwich Masala or Chaat Masala
•     Mayonnaise (optional)

Method

    Method to make the green chutney

1.     Grind the ingredients for the green chutney with little water to a smooth paste.

   
    Method to make the filling of the sandwich

1.     In a pan, heat some oil.
2.     Add cumin seeds. Let them splutter.
3.     Then add onions. Fry the onions till transparent.
4.     Now add the tomatoes.
5.     Fry the tomatoes till they become soft and are cooked.
6.     Add the chopped green chilli.
7.     Add turmeric powder,red chilli powder and salt
8.     Mix them well.
9.     Now add the mashed potatoes.
10.     Mix the stuffing really well and Cook for 5 minutes.
11.     Let the mixture cool before you start using it for the sandwich.

   
    For making the sandwiches

1.     Trim the edges of the bread
2.     Apply amul butter evenly on the bread.
3.     Now apply the green chutney on the bread.
4.     Take the potato mixture and apply it on this bread. 
5.     Keep one or two onion, tomato and capsicum rings on this mixture.
6.     Sprinkle some sandwich masala or chat masala.
7.     Add Mayonnaise over the stuffing
8.     Now cover this potato laden bread with another slice of bread, to which both butter and    chutney has been applied.
9.     In a sandwich toaster or grill, toast or grill the sandwich till browned from both sides.
10.     Remove and apply some butter on top of the sandwich.
11.     Serve the sandwich hot with the green chutney and tomato ketchup.

Kadhai Paneer

Ingredients

• 500 g Cottage cheese (paneer)   
• 3 tablespoons Oil    
• 2 Bay leaf    
• 2 Cloves    
• 2 inch piece Cinnamon    
• 2 Dried red chillies    
• 1 tablespoons each Coriander powder and jeera powder   
• 2 medium Onion ,sliced    
• 2 teaspoons Ginger garlic paste  

• 1 teaspoon Red chilli powder    
• 3 Tomato,chopped
• 1 Green bell pepper,cut into 1 inch triangles
• 1 teaspoon Kasuri methi,crushed with hand
• Salt to taste

Method

1. Heat oil in a kadai; add bay leaves, cloves, cinnamon, red chillies, broken into two, and  sauté for half a minute.
2. Add onion and sauté for a while; add ginger paste and garlic paste and sauté for a while longer.
3. Add coriander powder, jeera powder,red chilli powder,tomatoes and Green bell pepper.
4. Add half a cup of water and Cook till the oil separates and Green bell pepper is cooked properly.
5. Add Kasuri methi crushed with hand.
6. Add paneer and salt and little water if required.
7. Cook, covered, over low heat for five minutes. Serve hot!

Tip

• Fry the panner in oil for just a minute, before adding to the kadhai panner.
• But take care that it does not turn brown,just dip it in oil and remove to avoid it from getting soggy later.

Kothimbir Wadi

Ingredients

•     4 Bunches of Coriander
•     2 cups Chickpea Flour
•     4 Green Chiilies
•     4 cloves of Garlic
•     1 tsp Cumin Seeds
•     1/4 tsp Turmeric powder
•     1 tbsp Sesame Seeds
•     Pinch of Baking Soda

Method

1.     Separate out coriander leaves from it stem.
2.     Then wash coriander leaves and drain off all excess water from it.
3.     After coriander leaves are dried off, chop them finely.
4.     Put together garlic, chillies, cumin seeds in to the blender and grind to make a coarse paste.
5.     In to chopped coriander leaves add besan, baking soda, chilli paste, turmeric powder, sesame seeds and mix well.
6.     Add spoonful of water at a time to make it in to soft dough.
7.     After dough is formed, divide that in 2 equal balls.
8.     And roll that in to oblong shape.
9.     Put the coriander rolls into the pressure cooker without wistle and steam them for 20 mts.
10.     After 20 mts, take out the steamed roll and allow them to cool down.
11.     After it cools, cut them in to small 1/4" discs.
12.     Shallow fry or deep fry Kothimbir Wadi as per your choice.

Tips

1.     Adding Baking Soda gives a crisp to the wadis
2.     You can freeze these wadis and it stays good up to 3 months.

Punjabi Chole (Chana masala)

Ingredients:

•     1 cup Chana(chickpeas), soaked in water overnight
•     4 tbsp Oil
•     1 tsp Cumin seeds
•     2 Bay Leaves
•     1 Big Onion finely chopped
•     1 tbsp Ginger garlic paste
•     2 Tomatoes Finely chopped
•     1 tbsp Chana Masala
•     1 tsp Red Chilli powder
•     5-6 green cardamom finely grinded
•     3-4 cloves
•     1 tbsp kasuri methi
•     1 tsp dhana powder
•     1 tsp jeera powder

Method:

1.     Cook the over-night soaked chana in pressure cooker until 7 to 8 whistles.
2.     Heat up oil in kadhai and add cumin seeds, onion and cook until onion gets golden brown.
3.     Add ginger garlic paste,cardamom finely grinded and cloves and cook for 2 mts.
4.     Add chana masala and kasuri methi leaves crushed and cook for 2 mts.
5.     Add tomatoes, red chilli powder, dhana jeera powder,mix, cover and cook for 5 mts.
6.     Add the cooked chana and mix everything well and cook for 2 mts.

Tip:
Kasuri methi gives a very nice flavor and aroma to the chola/chana

Kanda Bhaji (Onion Pakoda)

Ingredients     1/2 cup Besan     2 tbsp Rice Flour     1/8 tsp Baking Soda     1/8 tsp Carom Seeds / Ajwayan     1/4 tsp Turmeric powder     1/4 cup finely chopped Coriander leaves     1 cup Onion thinly sliced     1 tsp Red Chilli powder     1/2 tsp Coriander powder     Salt to taste Method     Peel and cut the onion in very thin slices.     Take besan in to mixing bowl, to that add rice flour.     Add red chilli powder, turmeric powder, coriander powder, baking soda, carom seeds and mix  well.     Add water make that in to thick consistency batter.     Add finely chopped coriander leaves and sliced onion and mix well.     Set bowl aside for 15 mts.     Heat up oil for deep frying in a kadhai.     With the help of spoon drop spoonful of pakoda batter in to hot oil.     Deep fry pakoda until it gets deep golden color from both the sides.     Serve hot   Tip

The rice flour and baking soda add the crisp to the bhaji

Sweet Shankarpali ( गोड शंकरपाळे )

Ingredients:

• 1 small bowl (wati) pure ghee
• 1 1/4 small bowl (wati) sugar
• 5 small bowl (wati) maida ( All purpose flour)
• 1 small bowl (wati) water
• pinch of salt for taste

  Procedure:

1. Mix the ghee + sugar + water in a kadhai and heat it on low flame till the mixture comes to boil. Switch Off the gas flame.
2. After this mixture cools down start adding all purpose flour and start kneading the dough to make very soft but little bit stiff dough
3. Set the dough aside for 20 minutes
4. Make small balls from the dough and roll like thick paratha.
5. Remove the edges by using knife or pizza cutter
6. Now cut in to desired shape and deep fry till it gets light brown color

Tip:

Roll shankarpali little bit thicker for crisp and delicious bites