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.
   

 

Radish Egg Fry

Radish Egg Fry

Ingredients: Serve -2

• Radish - 2
• Egg - 3
• Oil - 4tspn
• Mustered seeds - 1/2tspn
• Urad dhal - 1tspn
• Curry leaf - as required
• Red chilly powder - 1/2tspn (adjust to taste)
• Salt - 1/2tspn (adjust to taste)
• Turmeric powder - a pinch

Method:

1. First wash, peel & grate the radish.
2. Take a pan, heat oil in medium flame add mustered seeds wait for crackle and then add urad dhal, curry leaf continue sauteing for 2 seconds. (figure 1)
3. Add radish and saute for 10 minutes in medium flame. (figure 2)
4. Add red chilly powder, turmeric powder, salt and continue sauteing for 2 seconds. (figure 3, 4 & 5)
5. Now sprinkle little water & close with lid and cook for 5 to 8 minutes. (figure 6 & 7)
6. After radish is cooked add eggs & continue stirring until gravy gets separates as shown in figure 9. (figure 8 & 9)

That's all Radish Egg Fry is ready to serve!