Mushroom Biryani Recipe

Mushroom Biryani Recipe
Ingredients:
Basmati rice - 1 cup heaped
Water - 2 cups
Mushroom - 200 gm ( 1 packet of button mushrooms)
Onion  - 1 thinly sliced
Salt to taste
Oil - 1 tbsp
Ghee  - 1 tbsp

To marinate mushrooms:
Curd  - 3 tbsp
Coriander powder - 1 tsp
Red chili pow  - 1/2 tsp
Turmeric pow - 1/2 tsp
Garam masala - 1/2 tsp
Cumin pow    - 1/2 tsp

To grind:
Tomato - 1 chopped
Mint leaves - 1/4 cup
Coriander leaves - 1/4 cup
Garlic - 3 cloves
Ginger - small piece
Green chili  - 2 nos
Fennel seeds - 1 tsp
To temper:
Bay leaf - 1
Cloves - 3
Cinnamon - 1"inc
method.1. Clean the button mushrooms and marinate with all the spice powders and curd given under ' to marinate' and keep aside for 15 - 20 mins.
Cardamon - 2
Sahi jeera - 1 tsp

To garnish: (optional)
Onion - 1 thinly sliced
cashews and raisins - a hand full
Oil for frying onions.
 Mean while wash and  soak the basmati rice for 15 mins.
 Grind all the ingredients under' to grind' to smooth paste with little water and keep aside.
. Heat ghee and oil in a pressure cooker. Once the oil is hot enough throw in all the whole masala's (bayleaf, cloves, cinnamon, cardamon,sahijeera).  Add the thinly sliced onion and saute till it turns golden brown. (You can also add cashews and raisins at this stage itself.)
. Then add the grounded tomato mixture paste and saute till the raw smell leaves.
Now add the marinated mushrooms and saute 2-3 mins till  mushroom leaves water and becomes tender
 Once the masala is blended with the mushroom well add the rice and give a quick stir.  Add the required water ( 2 cups).
 Pressure cook for 1 whistle on low flame, simmer for 5 mins and switch off. Once the pressure is released completely, leave for 5-10 mins and then open it.
 Fluff the rice carefully with a fork without breaking the rice. Meanwhile, take a kadai and fry the sliced onion and cashews in oil until golden brown.
Garnish with fried onion and cashews.  Serve hot with raita.
SOURCE

Beetroot Halwa Recipe

Ingredients

• Beetroot - 2, medium sized, grate to make 2 cups
• Milk - 1 cup
• Sugar - 1/2 cup
• Cardamom powder - 1/2 tsp
• Ghee - 2 tbsps
• Cashew nuts - 5-6
• Raisins - 9-10 (kishmish)

• Method

• 1. Heat a heavy bottomed vessel and add the ghee. Once the ghee is hot, add the cashew nuts and raisins and saute till the nuts turn golden brown. Remove the nuts and raisins and set aside.
  2. To the ghee, add the grated beetroots and saute on low to medium flame for 8 to 9 mts or till the rawness reduces. Do not skip this step.
  3. Add the milk and cook the beetroot on low medium flame. Stir once in a while so that it does not stick to the bottom of the pan. Allow the milk to be absorbed.
  4. Add the sugar and cardamom powder and mix well. The mixture will be become liquid-y again. Continue to simmer on low medium flame and keep stirring as the sugar melts and the beetroot mixture begins to thicken and glisten (shine). The mixture will leave the sides of the pan. This could take approx 15-18 mts. Turn off flame.
  5. Add roasted cashew nuts and raisins and mix well. Remove to a serving bowl and offer as neivedhyam (prasadam).
  6. SOURCE

Akki Roti Recipe

Ingredients:

• 2 cups Akki Hittu (Rice flour) • 4 Green Chilies (Chopped) • 1/2 cup Onion (Chopped) • Asafoetida (hing) (pinch) • ½ cup Fresh Coconut (grated) • 1 tsp Chili Powder • 2 tbs Coriander Leaves (Chopped) • ½ tsp Turmeric Powder • 1tsp Jeera (Cumin Seeds) • Oil (for roasting) • Salt (to taste)

How to make Akki Roti:

•	First mix all the ingredients adding little oil in mildly warm water.
•	Knead the ingredients well and make soft dough.
•	Apply little oil on the hand and make small lemon sized balls.
•	Pat the dough to thick roti (like pizza base).
•	Put the prepared roti on the preheated pan.
•	Put oil on the sides of roti and also on the roti.
•	Cook roti well on both sides till it turns golden brown in color.
•	Mouth watering hot akki roti is ready to be served.

SOURCE

Kerala Olan Recipe

Olan Recipe  - Ingredients:

Ingredients
Kumbalanga (Ash gourd) – 1 medium
Pumpkin pieces – 1 cup
Green chillies (split) – 6 no.
Coconut milk – 1 cup
Van Payar (Red oriental beans) – ¼ cup (cooked)
String beans
Curry leaves
Salt
Coconut oil – 3 tsp

Method of preparation
In a pan, boil red oriental beans with salt. Put kumbalanga (ash gourd) and pumpkin cut into cubes. To this, add string beans and green chillies. Stir a bit and pour some water. Cover the pan and cook for five minutes.
Remove the lid. Stir gently. Now add salt and curry leaves. Stir a bit. Add to this, coconut milk and mix well. Pour some oil. Stir again.
The Olan is ready to delight your taste buds.

Kerala Olan Recipe

Vaangi Bath (Brinjal Rice)

• Rice – 1 cup
• Brinjal – 4 Nos
• Onion – 1 No (Optional)
• Tamarind - A big gooseberry size
• Turmeric powder – a pinch
• Jaggery powdered - 1 teaspoon (optional)
• For making Vaangi Bath Powder:
• Red Chillies – 2 to 3 Nos
• Coriander Seeds – 1 tablespoon
• Bengal gram dhal – 1 teaspoon
• Urad dhal – 1 teaspoon
• Black Pepper - 1/4 teaspoon
• Jeeragam (Cumin) - 1/2 teaspoon
• Fenugreek (Vendayam) - few seeds
• Til seeds (Ellu) - 1 teaspoon
• Asafotida - a small pea size
• Cinnamon stick – 1 small piece
• Cloves – 2 Nos
• Cardamon - 1
• Coconut gratings – 1 tablespoon
• Salt – ½ teaspoon
• Oil – 2 teaspoons
• For seasoning:
• Oil - 2 tablespoons
• Mustard – ½ teaspoon
• Bengal gram dhal – 1 teaspoon
• Urad dhal – 1 teaspoon
• Cashew nuts - few (optional)
• Green Chillies - 2
• Curry leaves - few
• Salt – 1 teaspoon or as per taste
•  Method:
  In a kadai put little oil and fry red chillies, coriander seeds, asafotida, bengal gram dhal, urad dhal, black pepper, Cumin, fenugreek, cinnamon stick, cardamon and cloves separately. Dry fry til seeds.Finally add the coconut gratings and fry well. Cool it. Add salt and grind it to a powder.
  Soak tamarind in little water and extract thick juice.
  Cook rice till soft. Chop the onion finely. Cut brinjal into lengthwise thin slices. Slightly slit the green chillies.
  In a kadai put one tablespoon oil. When it is hot add onions and fry for few seconds and then add brinjal pieces along with turmeric and pinch of salt and stir fry till it become soft. Now add tamarind extract, Vaangi Bath Powder and jaggery and mix well. Keep it on low flame till all the masala blends well with the brinjal.
  In a small kadai put the remaining oil and when it is hot, add mustard. When it pops up, add bengal gram dhal, urad dhal and cashew nuts and fry till it turns light brown. Add slit green chillies and curry leaves and fry for a second. Pour this seasoning over the brinjal masala and stir well. Then add cooked rice and mix well.
  Serve with fried papad or chips. Plain Curd or simple curd Pachadi will also go well with this rice.

Pinni Recipe 

Pinni Ingredients

• 2 cups Urad dal (split skinless black gram dal)
• ½ cup Pure deshi ghee (clarified butter)
• 2 tbsp Besan (gram flour)
• 1 tbsp Wheat flour
• 1 ½ cup Sugar
• 2 tbsp Mixed melon seed
• 2tbsp Chopped pistachio
• 1 cup grated Khoya (mawa)
• 1 tsp of cardamom powder
• 6 Roasted almond

How to make Pinni

Soak urad dal for about 2 hours and then drain and grind in to a smooth paste.
While you grind use very little water and if possible grind without water.
In a pan roast the almonds, mixed melon seeds and pistachio separately and keep aside.
In a pan add 1 cup water and sugar, start making sugar syrup of one thread consistency.
Simultaneously on a kadai or heavy bottomed pan heat desi ghee now add the gram flour and wheat flour and sauté for 5 to 6 minutes.
Now add the dal paste and go on continue to stir on a medium low flame for half an hour.
Add khoya to the urad dal and then go on stirring for another 5 to 6 minutes till the khoya mix well with the dal paste.
Add the cardamom powder and mix well.
Add sugar syrup and mix well and cook continuously stirring the mixture still it became bit dry.
Add the mixed melon seed and chopped pistachio mix well.
Now put off the flame, in greased tray spread the mixture evenly and let in cool.
Now you can give them the shape of square pinnis or divide in equal parts and give shape of a round or oval pinnis. Top them with ghee roasted almond.

 

Kalakand

Igredients:

• 8 cups or 2 quart milk
• 1/2 cup sugar
• 2 to 3 tablespoons lemon juice (for making paneer)
• 1 tablespoon sliced almonds or pistachio for garnishing

Method:
for Making Paneer

1. Mix lemon juice in ¼ cup of hot water and put aside.
2. Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

for Making Kalakand

1. Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
2. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
3. Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
4. Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
5. Pour it over greased plate keeping about half inch thick.
6. Let it cool for about one hour. Cut the kalakand in squares.

Tips:

1. Putting few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.
2. If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.

 

Jeera Pulao-Jeera Rice Recipe

Jeera Pulao-Jeera Rice Recipe 

Ingredients needed
Basmati Rice - 1 cup
Onion - 1 finely chopped (optional)
Butter - 2 tsp + 1 tsp oil (you can substitute butter with ghee also)
Jeera/Cumin seeds - 1 tbsp

Whole Garam masala

Cloves -2
Cinnamon -1 inch piece
Bay leaf-1
Star anise - 1 (optional)

Preparation

Wash and soak basmati rice in water for 20 minutes. Drain and keep it aside.

Method

Heat butter + oil or ghee in a pan, add cloves, cinnamon and bay leaf, saute for a few seconds and then add jeera seeds.

When jeera splutters, add onion and saute till onions become golden brown, then add the drained rice and fry for a few minutes. Add 2 cups of water, needed salt and cook rice till done.

Fluff it with a fork and serve it with any gravy side dish of your choice.

You can cook rice in a rice cooker or pressure cooker or in a pan with a lid.

Meet you all again with another interesting recipe, till then it is bye from Padhu of Padhuskitchen.com

Okra Tomato Curry

Ingredients

FRor Gravy

• 4 medium tomatoes puree will make approx. 1-1/2 cup
• 1/4 inch piece of ginger
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida (hing)
• 1 teaspoon coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon corn starch/arrow root powder
• Fried Okra
  
• Approx. ½ pond okra sliced from center and cut in half make about 1-3/4 cup cut okra (bhindi)
• 1/4 cup besan gram flour
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mango powder (amchoor)
• 1 teaspoon fennel seeds coarsely ground (sonff)
• 1-1/2 teaspoons coriander seeds coarsely ground (dhania)
• 1/2 teaspoon red chili powder
• Approx. 3 tablespoons water
• Oil to fry

 Method
Gravy

1. Mix cornstarch with three tablespoons of water and keep aside.
2. Blend the tomatoes and ginger to make tomato puree.
3. Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
4. Add cumin seeds, asafetida and stir for few seconds now add coriander; turmeric, red chili, salt and sugar stir fry for few seconds and add tomato puree. .
5. Cook the tomatoes for about 4-5 minutes, add corn starch and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready keep aside.

Fried Okra

1. In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
2. Heat the oil in frying pan over medium high heat, frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right of way but not change the color.
3. Put one okra at a time to the oil and fry till they are golden brown both sides this should take about four minutes.
4. Take them out over paper towel.
5. Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

•  

 

Beef Masala Recipe

Beef Masala Recipe

Ingredients:

• Beef – 500g (cut into small pieces)
• Onion – 2
• Fennel seeds – ½ tsp
• Tomato – 2
• Green Chilli  – 2
• Ginger  garlic paste – 3 tsp
• Red chilli powder – 1 tsp
• Pepper powder – 1 tsp
• Turmeric powder – ½  tsp
• Coriander powder – 4 tsp
• Garam masala – 1 tsp
• Curry leaves – few
• Oil – 5 tbsp
• Salt

 To Marinate

• Chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Turmeric powder – ½ tsp
• Ginger garlic paste – 2 tsp
• Salt
• Method:
• Mix all ingredients to marinate. Add little water and make it into a good paste.
• Add cut beef pieces and mix well.
• Pressure cook marinated beef till beef is cooked well. (Don’t add any water. I usually go for 4-5 whistle and wait for the steam to go completely)
• Heat oil in a pan and fennel seeds, sliced onion and curry leaves.
• Cook with pan covered, stirring in between till onion becomes brown in color (It takes approx 15-20 min for this)
• Add tomato and saute till it becomes soft
• Add ginger garlic paste, green chilli and saute for a min or two.
• Add all the masala, salt and saute for a min.
• Add cooked beef and mix well ( Along with the stock)
• Cook with the pan covered in medium flame till beef becomes brown and oil starts appearing on the top. Serve hot.

Kuzhi Paniyaram-Masala Paniyaram RecipeI

Ingredients needed

   Idli Batter - 2 cups

   For the seasoning 

   Oil -3 tsp
   Mustard seeds -1 tsp
   Urad dal -1/2 tsp
   Onion - 1
   Green chilli -1 finely chopped
   Ginger -1 inch piece - finely chopped
   Curry leaves - few tender ones
   Coriander leaves - few finely chopped
   Salt to taste

   Paniyaram pan
Method 

Heat 2 tsp of oil in a pan, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add finely chopped onions, ginger, green chilli and curry leaves.

Saute till onions turn pink, add needed salt and coriander leaves. Let it cool a little.

Now mix the above with the idly batter. Our paniyaram batter is ready now.

Heat a paniyaram pan, add 2-3 drops of oil in each hole and pour a tbsp of batter in each hole.(see picture above)

Keep the heat on medium low and close the pan. Once the edges turn golden brown, flip over the paniyaram to the other side using a stainless steel rod or spoon.

Cook the other side also until golden brown. Remove from pan using a rod or spoon and serve hot with tomato chutney or kara chutney or sambar.

Best Side dish for paniyaram 

Parotta Recipe

Ingredients

• Maida - 4 cups (plain flour or all purpose flour)
• Salt - 1 tsp
• Sugar - 1 tsp
• Oil - 1/3 cup to 1/2 cup, approx
• Water as required

• Method

• 1. In a bowl, add maida, salt and sugar and mix well. Slowly add water and make a soft dough. Add a tbsp of oil and mix into the dough. Cover the dough with a lid and allow to rest for at least 2 to 3 hours.
  2. Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.
  3. Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface. Place them each next to each other. Grease the thick rotis well. Allow to rest for 10 mts.
  4. Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.
  5. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.
  6. Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.
  7. On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
  8. Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.
  9. Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.
  10. Repeat this action with all the roasted parottas. Serve parotta with vegetable salna or chicken salna.

Kothimeera Atukulu ~ Coriander Poha

Ingredients

• Poha - 2 cups, (beaten rice/atukulu/aval)
• Turmeric powder - 1/4 tsp
• Salt to taste
• To grind to a paste:
• Coconut - 1/3 cup, fresh and grated
• Green chilis - 2
• Coriander leaves - 3/4 cup, fresh and chopped
• Lemon juice - 1 1/2 tsps
• Rasam powder - 1/2 tsp (homemade or store bought)
• Jaggery - 1 tsp, grated or sugar
• For poppu/tadka/tempering:
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Cinnamon stick - 1/2"
• Asafoetida - pinch (optional)
• Curry leaves - 1 sprig
• Oil - 1 1/2 tbsps

• Method

• 1. wash the beaten rice and drain. Sprinkle 4 to 5 tbsps of water over the beaten rice/poha and keep aside.
  2. Grind grated fresh coconut, fresh coriander leaves, green chilis, lemon juice, jaggery, rasam powder and salt to a paste by adding three tbsps of water.
  3. Mix the ground coconut mixture well with washed beaten rice and keep it aside.
  4. Heat oil in a vessel, add the mustard seeds and allow them to splutter. Add the urad dal and cinnamon stick and fry until the dal turns red. Add the curry leaves, asafoetida and turmeric powder and fry for a few seconds.
  5. Add the beaten rice mixture and give a good toss so that the contents are combined well. Allow to cook for a mt, adjust salt, turn off flame and serve warm.

Almond Cashew Burfi

Ingredients:

• 1/2 cup walnuts
• 1/2 cup cashew nuts
• 1 1/4 cup sugar
• 1/2 cup water
• 1/2 teaspoon cardamom powder
• 1 tablespoon sliced almonds to garnish
• Method
  1. Dry grind the walnuts, cashews and almonds in a food processor.
  2. Dry roast the groundnuts in a frying pan on low medium heat.
  3. Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
  4. Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
  5. Turn off the heat and stir in the cardamom powder.
  6. Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
  7. Wait a few minutes until burfi is set but still soft.
  8. Then cut the burfi into any shape you like (such as square, diamond, triangle).
  9. Garnish each piece of burfi with sliced almonds while the burfi is still soft.
  10. Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
  11. Burfi can be stored for a month.
  1/2 cup almonds

boondi (bundi) Ladoo

Ingredients:

• 1 cup gram flour (besan)
• 1/2 cup + 1 tablespoon water adjusted as needed
• 1 1/2  cup sugar
• 1 cup water
• 1 tablespoon sliced almonds
• 6 green cardamom pods (ilaichi)
• Oil to deep fry

 method

1. Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
2. Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
3. Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
4. Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the
5. Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.
6. The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
7. Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
8. Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
9. Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
10. When finished frying the boondi, let them soak in the syrup for few minutes.
11. Add the crushed cardamom seeds and sliced almonds to the syrup.
12. Now drain off the excess syrup.
13. If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
14. To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out.  You can make the ladoo larger or smaller if you have a preference.
15. As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
16. As the Ladoos cool to room temperature they will become firm but they should still be moist.
17. Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.

Cocktail Green Peas Samosa

Ingredients:
For crust

• 1 cup All Purpose flour (plain flour or maida)
• 1 tablespoon sooji fine (semolina)
• 1/4 teaspoon salt
• 2 tablespoons oil
• Approximately 1/3 cup look warm water

For filling

• 2 cups boiled green peas I am using frozen green peas
• 2 tablespoons oil
• 3 teaspoons coriander powder (dhania)
• 1 teaspoon red chili powder
• 1 teaspoon mango powder (amchoor)
• 1/4 teaspoon garam masala
• 3/4 teaspoon salt (adjust to your taste)

 Method
for Dough

1. Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed).
2. Knead the dough to make it smooth and pliable.
3. Cover the dough and let it sit least ten minutes.

To Make Filling

1. Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt.
2. Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes.
3. Turn off the heat and let the let the filling cool to room temperature.

Making samosas

1. Knead the dough for a minute.
2. Divide the dough into 12 equal parts and roll into balls.
3. Roll each ball about 4-1/2-inch diameter and cut each circle in half.
4. Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
5. Fill the cone with about 1 teaspoon of filling. Press this filling down.
6. Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.
7. Continue filling the rest of the samosas.
8. Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
9. Place the samosas in the frying pan a few at a time, they should not overlap.
10. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly.
11. Take the Samosas out over paper towel; it will absorb extra oil.
12. Cocktail Samosa goes well with tamarind chutney.

 

Chole Palak

Ingredients:

• 1 15oz can of chickpea (chole, garbanzo)
• 3 cups finely chopped spinach (palak)
• 2 medium tomatoes chopped
• 1/2″piece ginger (adrak)
• 1 green chili
• 3 tablespoon oil
• 1/4 teaspoon asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red pepper adjust to taste
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala

Method

1. Drain the chickpeas and rinse well.
2. Blend the tomatoes, green chilies, and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
4. Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
5. Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on
   low heat for seven to eight minutes. Add the garam masala.

Serving suggestions

1. Chole Palak can be served with roti, naan, or any other bread. It also goes well with plain rice.
2. Chole Palak is a delicious, healthy choice for people who eat a vegan or gluten-free diet

 

dabeli receipe

Ingredients

1. 500 gm Potatoes
2. 100 gm Roasted ground nuts
3. 100 gm Pomegranate seeds
4. 150 gm Nylon sev
5. 4 tbsp Ghee or Butter
6. 1 tbsp Garlic chutney
7. 2 tbsp Coriander chutney
8. 2 medium size Onions (finely chopped)
9. 1 tsp Cumin-coriander powder
10. 10 Dabeli bun
11. Water according to requirement
For seasoning
13. 1 tbsp Oil
14. 1 tsp Fennel seeds
15. 2 tsp Green chili paste
16. ½ tsp Turmeric powder
17. 2 tsp Red chili powder
18. 2 tsp Powder sugar
19. 3 tsp Lemon juice
20. 1 tsp Garam masala
21. 1 tbsp Coriander leaves (finely chopped)
22. Salt to taste

Instructions

Boil potatoes for 4-5 vessels in cooker.

After it is cooled, peel and mass properly.

Roast groundnuts and remove skin.

Heat 1tea spoon oil and roast groundnuts in it.

Sprinkle salt and cumin coriander powder in it. Keep a side.

Heat oil in a pan at slow flame.

Add fennel seeds in it.

Add potatoes, salt, sugar red chili powder, green chili paste, turmeric powder, garam masala, lemon juice in it.

Mix it properly.

Also add coriander leaves.

Now add pomegranate seeds, ground nuts and mix it well.

Cut bun from middle.

Apply both chutney one-one sides.

Stuff all masala in bun add onions and sev on masala in each bun.

Heat ghee in a pan and roast all bun.

So dabeli is ready to serve.

Serve with sauce, green chutney.

Banana Puri

Banana Puri

Ingredients: Serve - 4

• Banana – 1
• Sugar – 1/2 cup
• Wheat flour – 1 cup
• All purpose flour – 1 cup
• Ghee – 2tspn
• Oil – for deep frying
• Cardamom powder – ½tspn
• Salt – ¼tspn (adjust to taste)

Method:

1. Cut the banana. (figure 1)
2. Smash well with smasher or hand. (figure 2)
3. Add sugar, ghee, cardamom powder and salt mix well.(figure 3)
4. Add wheat flour, ¾ cup all purpose flour, 1tspn oil and mix well as soft dough. Keep rest for 1 hours.(figure 4 & 5)
5. Now make 5 equal big balls.
6. Take remaining all purpose flour in plate and stuff 1 ball in flour.(figure 6)
7. Make big chapatti and cut as small round with sharp glass or any cup.(figure 7)
8. Take slowly small puries and transfer into plate.
9. Heat oil for deep frying in medium flame, add puries and cook until its color changes in golden brown.(figure 8)
10. Repeat the same process for remaining puries and transfer into tissue paper for removing excess oil.
11. Serve in a plate with hot/ cold.(figure 9)

Coconut Burfi

Coconut Burfi

Ingredients: Serve - 2

• Coconut – 1 cup
• Water – 1cup
• Sugar – 1 cup
• Cardamom powder – 1/2tspn
• Cashew Nuts – 5
• Method:
  
  1. Wash and grate the coconut.
  2. Take a plate, apply ghee and keep aside.
  3. Take a pan, add water and boil for 3 minutes in a medium flame.(figure 1)
  4. Add sugar and saute continuously until water density becomes thick. Take a drop of water in hand and test its thickness as shown in figure 3. When you observe water coming out as single string then  syrup is ready. (figure 2 & 3)
  5. After getting good consistency reduce the flame to low immediately add cardamom powder, grated coconut and mix well.(figure 4)
  6. Next continuously saute for 5 minutes or until coconut is mixed well in syrup. (figure 5)
  7. Now add coconut mixture to the plate which has been prepared in step 2, spread evenly and cut into cubes with knife. Apply ghee to the knife just to ensure syrup doesn't stick with knife (figure 6)
  8. Garnish with roasted  cashew nuts and leave it to cool down for at-least 1 hour.
  9. Remove the coconut burfi from plate slowly and serve as it.