MATAR KACHORI,ALOO TAMATAR KI SUBJI,RICH PLUM CAKE AND MAKKA FLOUR MATHRI

Prep Time : 50 mins Cooking Time : 60 mins Serve : 4 For matar kachori INGREDIENTS Wheat flour - 2 cup Peas or Matar- 200 gms Oil- 2 tbsp Salt- to taste Chopped green chilly - 1 Asafoetida - 1/4 tsp Ginger garlic paste- 1 tsp Red chilly powder- 1/2 tsp Turmeric powder- 1/2 tsp Cumin seeds- 1/4 tsp Carom seeds - 1/4 tsp Onion seeds - 1/4 tsp Oil - for frying METHOD Heat oil in a pan,. add cumin seeds to crackle . Add ginger garlic paste and saute for one minute. Add matar, green chilli, red chillie powder, turmeric powder and saute for 4-5 minutes. Once cooled, grind to make a coarse paste. Add salt now matar stuffing is ready. In a bowl, mix maida, salt, 2 tbsp oil, carom seeds and onion seeds to make a soft dough using little water at a time . Keep aside for 15-20 minutes and knead the dough again. Divide the dough into equal parts and roll out thin chapati.. Stuff the matar filling and seal the edges Make all kachori with same method Heat oil in a medium flame to deep fry kachori. Serve hot with aloo tamatar sabji ALOO TAMATAR KI SUBJI INGREDIENTS Medium size potato - 4 Chopped tomato - 2 Red chilly powder - 1 tsp Turmeric powder - 1/2 tsp Mustard seeds - 1 tsp Cumin seeds - 1/2 tsp Garlic cloves - 3 - 4 Fenugreek seeds - 1/4 tsp Salt - to taste Oil - 2 tbsp Coriander leaves - 1 tbsp METHOD Wash and peel the potatoes and cut into four pieces Heat oil in a pressure cooker,add fenugreek seeds to crackle Add potatoes and saute for one mins,now add red chilly powder and turmeric powder and saute for 5 to 6 mins Grind the mustard seeds ,cumin seeds and garlic cloves to make a fine paste. Add this mustard seeds paste in the pressure cooker and saute for one mins and now add tomato and mix well. Add one cup water for gravy and pressure cook on medium flame. After one whistle simmer the flame for five mins Once cooled ,open the lid and add salt and mix well. Garnish with coriander leaves Serve with kachori EGGLESS RICH PLUM CAKE INGREDIENTS Whole wheat flour - 1.5 cup Sugar - 1.5 cup Unsalted butter - 1/2 cup Milkmaid - 1/2 cup Vanilla essence - 4 - 5 drops Baking powder - 1 tsp Baking soda - 1/2 tsp Cashew nuts - 2 tbsp Chopped dried figs - 4 Chopped dates - 1 cup Almonds - 7 - 8 Raisins - 2 tbsp Cherry - 8 Sugar - 1/4 cup Salt - a pinch Orange juice - 1 cup Cocoa powder - 3 tbsp Cinnamon powder - 1/4 tsp Nutmeg powder - 1/4 tsp Dry ginger powder - 1/4 tsp Orange zest - 1 tbsp Lemon zest - 1 tbsp METHOD Cut the figs,dates into small pieces and soak them in the fridge along with cashew nuts and almonds in the orange juice for 24 hours.
Take a pan on medium heatmelt 1/4 cup of sugar. It will first melt and then turn into a dark brown. Turn off the heat and add about 1/4 cup of water. Heat the oven for 350.F and 180.C Beat the butter,milkmaid and sugar powder until fluff andy add vanilla essence and mix well. Add the caramel sugar, soaked half dry fruits, orange juice,orange zest and lemon zest and mix well Sieve the flour,baking powder,baking soda,cocoa powder,salt,cinnamon powder,nutmeg powder and dry ginger powder. Mix the dry ingredients into wet ingredients in cut and fold method. Pour batter into greased cake pan and at the top add the dry fruits and cherry. Bake for 50 mins until the top turns a dark brown and when a skewers inserted into the cake comes out with moist crumbs. Enjoy with plum cake MAKKA FLOUR MATHRI INGREDIENTS Makka flour - 1 cup Suji - 1/2 cup Wheat flour - 1/2 cup Carom seeds - 1/4 tsp Onion seeds - 1/4 tsp Crushed coriander seeds - 1/4 tsp Whole black pepper - 4 - 5 Salt - to taste Clarified butter - 4 tbsp Oil - for frying METHOD

Take a large bowl combine makka flour,salt,suji,carom seeds,onion seeds,crushed coriander seeds,whole black pepper,salt and clarified butter. The texture should be crumbly. Make a stiff dough with the help of water. Cover the dough and keep aside for 15 mins. Divide the dough into equal size balls. Then with palm gently press each roll in mathri shape. Heat enough oil in a pan. Deep fry on low flame till golden n crispy. Serve hot with tea