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Onion Kulcha |
Ingredients:
Maida or All purpose flour 4 cups
Butter 4 tbsp
Warm Milk 1/2 cup
Yogurt 1/2 cup
Egg white 1
Salt 1 tsp
Sugar 1 tsp
Yeast 1 tbsp
Onions chopped finely 1 cup
Coriander leaves finely chopped 1/2 cup
Directions:
· Mix warm milk, Egg white and yogurt and beat them for 2-3 mins.
· Dissolve sugar and yeast in litte 2-3 tbsp water.
· Take flour in a bowl and add milk mixture, sugar mixture ,butter
· and salt.
· Add little water if needed.
· If the dough sticks to your hand add flour or butter to your hand. Knead well. The consistency should be soft.
· Cover the dough and set aside for 4 hours.
· Dough will ferment to 2-3 times.
· Now divide the dough into balls and cover them.
· Take a ball and flatten it with your hands and coat with little flour.
· Take 1-2 tsp of chopped onions, coriander leaves and put them on the middle of the dough. Bring the egdes up and close to seal.Make the ball flat with your hand and roll it into a circle of 5-6 inches with a rolling pin.
· Place in on a heated tawa. Set the flame to medium high.
· Do not turn it until you are sure it is done on one side. Lift
a bit to check it. If you see brown spots then turn it to other side .Do the same on the other side. As soon as you remove from flame add butter on both sides .
· Serve hot .
Note: If you want to make without Egg then add 1 tbsp extra yogurt |
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Coconut Laddu |
SWEETENED COCONUT-1 PACK
MILKMAID -1TIN
COCONUT POWDER-FOR DUSTING
PROCEDURE:
1.GRIND SWEETENED COCONUT FLAKES TILL SOFT.
2.FRY THIS IN A PAN FOR 5 MIN.NOW ADD MILKMAID AND KEEP STIRRING UNTILL IT IS THICK.
3.NOW REMOVE FROM HEAT AND TAKE LITTLE AMOUNT OF THE MIXTURE AND FORM LIKE A LADDU
4.DUST IT IN COCONUT POWDER |
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Batata Vada |
Ingredients
Oil 1 tablespoon
Green chillies(chopped fine) 4 nos
Garlic crushed well 4 flakes
Potatoes 4 large
Turmeric ½ tsp
Chopped coriander leaves 4 tbsp
Salt to taste
For the batter:
Besan(chickpea flour) 2 cups
Red chilli powder 1 tsp
Soda bi-carbonate pinch
Asafoetida powder pinch
Salt to taste
Oil to deep fry
Directions:
1.Cook the potatoes in a large pot of water for about 10 minute(s) or till done.
2.Cool, peel and cube them.
3.Heat the oil in a pan. Add the green chillies and crushed garlic. Fry on medium
4.Heat for about 2 minute(s) or just till the raw smell of the garlic is gone. The garlic should remain white in color.
6.Add the potato cubes, half the turmeric powder and salt to taste. Mix well while mashing half of the potatoes with the back of the ladle on medium heat for about 4 minutes. Put off the flame and let cool. Mix in the coriander leaves. Make lemon-sized balls.
8.To make the batter, mix together the gramflour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter.
9.Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color.
10.Remove onto a paper towel.
11.Serve hot |
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Bhel Puri |
Ingredients:
Sev 50g
Coarsely crushed paapri 50gms
Phuliyan, parwal or puffed rice 100g
Chilli powder 1 tsp
Chaat masala 1 tsp
Onion, very finely chopped 1 small
Finely chopped raw mango 2 tbsp
Green chillis-deseeded(finely chopped) 2 no
Coriander leaves(finely chopped ) 1/2 Bunch
Lemon juice 2 tsp
Tamarind chutney
Mint chutney
Salt to taste
Directions:
1.In a bowl, mix all the ingredients together well. Adjust the chilli powder according to taste.
2.Serve immediately in individual plates. |
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Dahi Aloo |
Ingredients:
Potatoes Medium 4
Thick curd 1-1/2 cups
Fried boondies 1/4 cup
Oil 2 tbsp
Chopped mint 1 tbsp
Cumin seeds 1 tsp
Black salt 1/4 tsp
Salt 1/4 tsp
Chilli powder 1/4 tsp
Sugar 1/4 tsp
Directions:
· Boil potatoes, peel and cut into bite size pieces.
· Beat the curd till smooth along with a quarter teaspoon salt and sugar.
· Roast the jeera in a dry tava-powder when cool and keep aside.
· Fry the potato in oil in a pan till golden brown in color.
· Allow to cool.
· Place the cooled potatoes in an attractive shallow dish. Pour the curds over it. Sprinkle the black salt, jeera powder and chilli powder over it. Sprinkle boondies over it. Serve immediately. |
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Dahi Batata Puri |
Ingredients :
Puris 1 packet
Thick yogurt/curd 3 cups
Sugar 1/2 cup
(If the yogurt is sweet, reduce the amount of sugar),
Water 3/4 cup
Potatoes 4 medium
Chat masala 2 tsp
Thin sev
Chopped coriander leaves,
Salt to taste
For Sweet chutney:
Pulp of dates 1/2 cup
(soak dates in hot water for 1/2 an hour , remove seeds and grind them in a mixer, strain),
Tamarind pulp 1/4 cup
Jaggery or sugar 1/4 cup
Grind together all these items.
For Spicy chutney:
Coriander 1 bunch
Green chilies 8-10
Cumin seeds 1 tsp
Salt to taste
Grind together all these items.
Directions:
1.Boil potatoes and mash them. Add salt and chat masala, mix.Beat the yogurt with sugar and a pinch of salt. Add the water to get desired pouring consistency. This is known as Dahi.
2.Prepare chutneys as mentioned above. Arrange puris in a plate. Put mashed potato in each puri with the help of a spoon.
3.Then fill puris with sweet dahi and pour sweet and spicy chutneys on top.
4.Garnish the puris with sev and coriander leaves. Serve as an appetizer, breakfast or a quick meal. |
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Kachori |
Ingredients:
For the stuffing:
Urud dal 50g
Moong dal 100g
Turmeric 1/2 tsp
Redchilli powder 1/2 tsp
Corriander powder 1 tsp
Cumin powder 1/2 tsp
Chilli & ginger paste 1 tsp
Lime 1/2
Corriander leaves few
Oil for frying
Directions
1. Soak both the dals for 2 hours and grind into a slightly coarse paste. 2. Use this flour in idli plate and steam in a large vessel (as fo idli).
3. Remove them from the plate and allow to cool in a large vessel or plate.
4. Make a paste of green chillies and ginger and keep aside.
5. In a pan heat 2 tsp of oil, add turmeric powder, red chilli powder, coriander powder, salt,cumin powder. Add chillie-ginger paste.
And fry.
6. To this, add the prepared stuffing. Squeeze out lime on it and add few coriander leaves and mix well.
For the kachori:
Maida 2 cups
Salt 1/2 tsp
Oil 1 tsp
Directions :
1. Mix the above by adding water little by little until the flour becomes tight.
2. Keep this flour in a wet cloth and close for 10 min. Make small balls out of this flour and flatten them. Place the stuffing on this and close.
3. Deep fry in oil.
Serve with mint chutney or sweet chutney |
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Pani Puri |
Ingredients:
For Puri:
Fine semolina (Sooji) 1/2 cup
Plain Flour (maida) 1/2 tbsp
Clubsoda 3 tbsp.
Salt to taste
For Pani:
Chopped Mint Leaves 1 1/2 cups
Chopped Coriander Leaves 1 tbsp.
Tamarind 1/3 cup
Ginger 1"
Green Chillies 4 to 5
Ground Cumin Seed (roasted) 1 tsp.
Black Salt 1 1/2 tsp.
Salt to taste
Other Things:
Mashed slightly cooked potatoes with salt to taste 2 small
Tamarind Chutney (you can buy this from any
indian grocery stores) or to prepare
Ingredients:
Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp.
Red chilli powder 1/2 tsp
Black pepper powder 1/4 tsp.
Roasted cumin powder 1 tsp
Cloves 2-3
Warm water 2 cups
Vegetable oil 1 tsp.
Salt to taste |
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Pav Bhaji |
Ingredients :
Pav buns 12 no
Onions 2
Tomatoes 5
Potatoes 3
Peas 1 cup
Carrot 1/2 cup
Beans 1/2 cup
Capsicum 1/2 cup
Ginger 1 inch
Garlic (optional)
Green chillies (finely chopped)2
Masala Powders
Dhania Powder 3 tsp
Jeera Powder 2 tsp
Chilli powder 2 tsp
Pav bhajji masala 4 tsp
Salt to tast
Cilantro for garnishing
Lemon juice 2 tsp
Directions:
1.Heat a pan with oil & add the onions.Fry till translucent.
2.Add tomatoes,salt,add all the powders and fry till the oil floats on top. 3.Steam all the other veges seperately & add them to the onion mixture.
4.Add a cup of water & let it cook to boiling consistency.
5.keep mashing the mixture With a potato masher & let it cook nicely. When all the veggies are cooked thoroughly garnish with coriander & lemon juice
Serve with Pav.
For the pavs:
1.Dinner rolls can be used as pavs.
2.Slit Open the dinner rolls .Apply butter in the inside & microwave for 30 sec or fry them on a pan with butter
Serve hot with Bhajji |
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Samosa |
Ingredients:
For the samosa stuffing:
Shelled green peas ½ cup
Oil 2 tbsp
Cumin seeds 1 tsp
Green chillies chopped fine 2
Finely chopped ginger 1 tsp
Potatoes peeled and cubed 2 big
Red chilli powder 1/2 tsp
Salt to taste
Dry mango powder(amchoor)
or Lemon juice 1 tsp
Garam masala 1/2 tsp
Chopped coriander leaves 2 tbsp
For the samosa pastry shell:
Plain flour (maida) 1 cup
Baking soda 1/2 tsp
Baking powder 1/2 tsp
Ajwain(optional) 1/2 tsp
Ghee (clarified butter) 3 tbsp
Salt to taste
Water as required for kneading
Oil to deep fry
Directions:
1.Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
2.Heat the oil in a pan. Toss in the cumin seeds and let them crackle. 3.Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder.
4.Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked.
5. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
6.To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry.
7.Keep covered with a damp cloth for about 15 minutes.
8.Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls.
9.Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.
Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup. |
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Sev Puri |
Ingredients:
For puris:
Very fine semolina (soji or rava) 2 cups
Salt to taste
water
Oil to deep fry
Puri cutter
Directions
For puris:
1. Mix soji, salt and enough water to knead a soft dough.
2. Stand covered with wet cloth for 15-20 minutes.
3. Take a fist sized lump and make a ball.
4. With the help of some dry maida or soji, roll into big thin rounds.
5. Cut small puris from it with the cutter. Approx. 1 1/2" diameter.
6. You may use a sharp edged lid of a bottle, if the size is alright.
7. Remove the frills formed and mix into remaining dough..
8. Heat oil in a pan and deep fry puris till very light brown and crisp.
9. Keep the puris covered with a moist muslin cloth if there is delay in frying.
10. Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
11. Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same.
No dough is then put back in frill form.
Other Ingredients:
Green chutney
Tamarind chutney
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Fine sev
Boiled potato chopped
Onion finely chopped
Grated carrot
Directions:
1. Choose puris which have puffed.
2. Make a hole in each as above.
3. Fill with a tiny bit of potato, grated carrot and sev.
4. Put a tiny bit of both tamarind and green chutneys in each.
5. Arrange in serving plate.
6. Sprinkle crushed cumin, salt, red chilli powder.
7. Sprinkle finely chopped onions, sev, a handful of puffed rice(optional).
Garnish with finely chopped coriander.
Serve immediately.
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