Saturday, 30 August 2014

DAL PURI

Dal puri is the traditional recipe. It is generally served with kheer.
 Prep Time     :20 mins
Cooking Time :15 mins

INGREDIENTS
  Wheat flour       - 1cup
Chana dal            - 1 cup
Cumin seeds        - a pinch
Turmeric powder  -  1/2 tsp
Garam masala       - 1/2 tsp
Ginger paste         - 1 tsp
Salt                      - to taste
Oil                       -2 tbsp
Chopped green chillies  - 2

METHOD
   Wash and soak chana dal for 4-5 hours. Heat the oil in a pressure cooker and sprinkle with cumin seeds. Add chana dal, turmeric powder, ginger paste and little amount of water and steam it. When cooker release the whistle switch off the gas.
  When water get absorb in chana dal mass it and add salt, green chillies and garam masala.
In a bowl mix wheat flour and salt with the help of water to make a soft dough. Cover the dough and keep aside for 15 mins. Divide the dough into equal size balls.
    Stuff the chana dal filling in the dough and roll into balls. Flatten the balls into thick round parathas.Grease a pan with little oil and heat on a medium flame.
      Dal puri is ready to eat. Serve garma garam with kheer and pickles.

Friday, 29 August 2014

GUJIA



  .
 Prep Time     : 30 mins
Cooking Time  : 20 mins

INGREDIENTS
Maida                - 500 gms
Khoya                - 400 gms
Sugar                 - 200 gms
Cardamom powder   -1/2tsp
Grated coconut         -25 gms
Crushed cashewnut   -50 gms
Raisins                     -50 gms
Oil                            - 50 gms
Ghee                         - 2 tbsp

METHOD
         
  For the stuffing
     Heat the kadai add mawa and saute on a medium flame. When its color changes in light brown, switch off the gas. Add sugar, coconut, raisins, cashewnut and cardamom powder and mix well.
  For the covering
     In a bowl, mix maida and ghee. Knead to make a soft and smooth dough with the help of little amount of water. Keep aside for 15 minutes.
     Divide the dough into equal size balls and roll out each ball into a round puri.
         Stuff the mawa filling in it and fold it.'Put in a gujia mold and shape it.. Heat the oil in a kadai and deep fry these gujia until golden in colors. Always cook in medium flame. Drain extra oil. Gujia is ready to eat.

Monday, 25 August 2014

CHINESE BHEL

Prep Time  : 10 mins
Cooking Time  :10 mins

INGREDIENTS
Deep fried noodles           - 100 gms
Finely chopped capsicum   -1/2 cup
Finely chopped onion          - 1
Finely chopped tomato        - 1
Grated cabbage                   - 1/2 cup
Finely chopped green chillie  - 2
Chopped coriander leaves    - 2 tbsp
Red chillie powder                - 1/2 tsp
Lemon juice                          - 1 tsp
Hot and sweet tomato sauce   - 2 tsp
Fried peanuts                          - 2 tsp
Salt                                         - to taste
Sev                                         - 1/2 cup

METHOD
       In a large bowl add cabbage, onion, tomato, salt, red chillie powder, green coriander leaves, green chillies, lemon juice, tomato sauce, capsicum and mix well. Now we crushed the noodles into pieces.Add crushed noodles, sev and peanuts in this ingredients and mix well.
        Garnish with peanuts and green coriander leaves and serve it.

Friday, 22 August 2014

ALOO POSHTO(POTATO CURRY IN POPPY SEEDS)

Prep Time     :10 mins
Cooking  Time  :15 mins

INGREDIENTS
Chopped potato      - 4
Poppy seeds           -2 tbsp
Turmeric powder     - 1/2 tbsp
Cumin seeds            - a pinch
Chopped green chillies   - 2
Oil                               - 1 tbsp
Salt                              - to taste

METHOD
    Heat oil in a pan.Add cumin seeds to crackle.Add potato ,turmeric powder and green chillies. Cover and cook in a low flame. Make a fine paste of poppy seeds with the help of little amount of water.Add poppy seeds and salt and cook for 7-8 minutes.
    Serve with plain rice.

Monday, 18 August 2014

CHANA DAL KA DOKHA

Chana dal ka dokha is very easy to prepare. It is very healthy and delicious in taste.
Prep Time    :10mins
Cooking Time  :15mins

INGREDIENTS
Chana dal       -1 cup
Chopped onion  -1
Ginger garlic paste   -1tsp
Turmeric powder     -1/2tsp
Red chilli powder     -1tsp
Coriander powder    -1tsp
Cumin seeds             -a pinch
Salt                          -to taste
Oil                           -2 tbsp
Cumin seed powder   -1/2tsp

METHOD
      Wash and   soak chana dal for 4-5 hours. Then drain chana dal completely and grind it. Mix salt in it. Heat non stick pan and grease oil in it.Spread chana dal in non stick pan and cook till the mixture is sticky in a low flame.When one side done flip it.Cut into square or diamond shape.
     Again heat oil in a kadai season with cumin seeds. Add onion and saute till onion get light brown. Add ginger garlic paste, coriander powder, red chillie powder, turmeric powder and stir continousely.After 5-6 minutes add 2 cup of water and salt. When water get boiled add dhoka pieces and simmer the gas.
    Dhoka is ready to eat.Serve hot with rice .

Thursday, 14 August 2014

PITHA

This is a traditional bihari and bengali dish. It can be made of rice flour or wheat flour. Here we made wheat flour pitha.
Prep Time      :15mins
Cooking Time  :15mints

INGREDIENTS
Wheat flour          -2 cup
Chana dal             -2 cup
Ginger                 - 1inch stick
Cumin seeds         -a pinch
Ajwain                 -a pinch
Mangrail               -a pinch
Chopped coriander leaves  -1tbsp
Chopped green chillies      -2
Salt                                -to taste

METHOD
    Soak chana dal for 4-5 hours.Then drain chana dal and add ginger and grind it.No need to add water while grinding. Very smooth paste is ready. Mix cumin seeds, coriander leaves, green chillies and salt.
    Take wheat flour. Mix salt, ajwain, mangrail and make a smooth dough with the help of water.Divide the dough into equal size balls.Flatten the balls into thick round  puri.
     Stuff the dal filling in round shape puri and fold it. Then heat the big vessel in the gas and bring pitha with enough water. After 10 minutes pitha will float on the water. Drain it.
     Again heat the oil in a kadai and cut the pitha into 4-5 pieces and fry it until golden brown in colour.Flip once in between. Always cook in medium flame. Drain extra oil in paper napkin.
       Serve hot with tea.






Wednesday, 13 August 2014

SANDWICH PARATHA

   Sandwich paratha is very delicious paratha. Eat paratha with pickles and curd.
  Prep Time    :15 mins
 Cooking Time :15 mins

INGREDIENTS
  Wheat flour       -1 cup
 Ajwain               -a pinch
 Mangrail             -a pinch
  Salt                   -to taste
Chopped ring shape onion -1
Chopped tomato               -1
Chopped coriander leaves   -1 tbsp
Chopped green chillies        -2
Oil                                   -2 tbsp

METHOD
      In a bowl mix wheat flour, salt,ajwain and mangrail altogather. Knead to make a dough. Keep aside for 15 minutes. Make a equal size balls. Flatten the balls into thick round paratha. Grease oil on the paratha and sprinkle dry flour. Apply ring shape onion, sliced tomato, coriander leaves and green chillies on the top of the paratha. Sprinkle salt in it. Cover this with another paratha.
      Then roll out the paratha. Cook on hot non stick pan applying oil till both the sides are cooked and golden brown in colour. Cut into four pieces.
        Sandwich paratha is ready. Serve with sauce.
.



Friday, 8 August 2014

POSTO BARA(POPPY SEEDS BARA)

  Prep Time     :10 mins
 Cooking Time  :15 mins

INGREDIENTS
Poppy seeds(posto)   -1/2 cup
Diced onion                - 1
Finely chopped green chillies  -2
Salt                                      - to taste
Oil                                       - 2 tbsp

METHOD
    Wash and soak posto for 1 hour and grind into a thick fine paste. Mix onion ,green chillies and salt.Heat little oil in nonstick pan. Shape each ball to flat patties of medium thickness. Cook on both side till light brown.
     Serve with plain rice.

Saturday, 2 August 2014

KALE CHANA KI GOLI

Prep Time     :20 mins
Cooking Time  :30 mins

INGREDIENTS
Kala chana or black gram         -250 gms
Diced onion                            -1
Green chillies                          -2-3
Besan                                    -1tbsp
Salt                                      -to taste
Chopped coriander leaves       -1 tbsp
Oil for frying                        -1 cup

METHOD
       Wash and soak biack gram for 3-4 hours. Then drain black gram completely and grind coarsely. Mix onion, coriander leaves, green chillies ,besan and cumin seeds. Heat oil in kadai shape each ball of medium thickness. Deep fry in hot oil until golden brown in colour.Flipping once in between. Always cook in medium flame. Drain extra oil in paper napkin.
       Serve hot with tea.

Friday, 1 August 2014

LAMB CURRY

        A dish rich and aromatic spicy yet not hot. It's filled with the wonderful fragrance of coriander and curry powder.
  Prep  Time   :15 mins
Cooking  Time  :30 mins




INGREDIENTS
Lamb pieces or mutton      -1 kg
Oil                                   -1cup
Sliced onion                      - 4
Ginger paste                      -1 tsp
Garlic paste                      - 1 tsp
Onion paste                      - 1/2 cup
Coriander powder              -1 tsp
Cumin powder                   -1/2 tsp
Turmeric powder               -1 tsp
Red chilli powder               - 2 tbsp
Garam masala                    -1 tsp
Salt                                   -to taste
Chopped coriander leaves for garnish

METHOD
          Heat oil in a pressure cooker, on medium heat. Add onion, mutton, ginger garlic paste, onion paste and all species except garam masala. Cover the lid and pressure cook for 10 minutes.After 10 min, open the cooker and saute the lamb pieces till all the water dries up and the colour turns brown.Add some water to make a thick gravy. Season with salt and garam masala.
           Mutton curry is ready, garnish with coriander leaves and serve hot with rice or chapatis.