serve hot.
INGREDIENTS
Wheat flour - 1 cup
Suji/semolina - 50 gms
Carom seeds - 1/4 tsp
Baking powder - 1/4 tsp
Salt - - to taste
Clarified butter - 2 tbsp for kneading the dough
Clarified butter - 1 cup
METHOD
Take a large bowl add wheat flour,suji ,baking powder,carom seeds,salt and clarified butter and mix it well.
Make a stiff dough with the help of luke warm water.
The texture should be crumbly keep aside for 30 mins.
Divide the dough into equal size balls.
Shape the dough into equal round ball.
Preheat oven for 10 mins in 250 degree c.
Grease oven wire with oil.
Place the bati in preheated oven for five mins.
F
Dip in clarified butter and serve hot with dal.
CHURMA LADOO
INGREDIENTS
Maize flour/ makki ka atta - 1 cup
Wheat flour - 1/4 cup
Sugar powder - 1 cup
Clarified butter / ghee - 1/2 cup
Green cardamom - 1/4 tsp
Milk - 1/2 cup
METHOD
Take a bowl add makki ka atta,wheat flour,two tbsp clarified butter and mix well.
With the help of milk make a soft dough.
Keep aside for 15 mins.
Divide the dough into equal parts.
Make a thick paratha.
Place the paratha on the hot pan.
Apply clarified butter on both the sides.
Make a crispy paratha.
Once cooled,break the paratha into pieces an d grind it.
To make a powder.
Add powder sugar,cardamom powder and left over clarified butter and mix well.
Shape it into laddu.
Multi grain flour - 1 cup
Finely chopped methi leaves - 1 cup
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Clarified butter - 2 tbsp
Finely chopped green chilly - 1
Salt - to taste
METHOD
Take a mixing bowl combine multi grain flour,methi leaves,green chilly,cumin seeds,onion seeds ,salt and one tbsp clarified butter and mix well.
With the help of water make a soft dough.
Divide the dough into four parts.
Roll out dough into thin chapati spread clarified butter on it.
Now dust the dry flour it and make fleets.
Roll it in a circle like swiss roll.
Now dust the dry flour and roll out paratha.
On a heated pan make paratha applying clarified butter on both the sides.
Serve hot.
ALOO GOBHI KI SUBJI
INGREDIENTS
Cauliflower florets - 1 cup
Boiled potatoes - 5 - 6
Chopped onion - 1
Onion paste - 1 onion
Ginger - 1 inch stick
Garlic cloves - 3 - 4
Cinnamon - 1 inch stick
Cloves - 2 - 3
Whole black pepper - 2 - 3
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Chopped tomato - 1
Salt - to taste
Oil - 4 tbsp
METHOD
Blend onion,garlic cloves,ginger,cinnamon,cloves whole black pepper and 1/2 tsp cumin seeds,garlic to make a fine paste.
Heat oil in a pan add cauliflower florets fry and strain it.
Again heat oil and add boiled and chopped potatoes.
Fry till dark brown and strain it.
Again heat oil in a same pan add cumin seeds to crackle.
Add chopped onion and saute till brown.
Add onion masala paste and saute for 4 - 5 mins.
Add all dry spices and 2 tbsp water and mix well now add chopped tomato and mix well
Stir well till oil starts separating.
Add boiled and chopped potatoes and cauliflower florets and mix well.
Add 1 cup of water and cover it for 5 mins.
Add garam masala and salt and mix well.
Serve with methi thepla
COCONUT BURFI
INGREDIENTS
Fresh grated coconut - 1 cup
Whole dried milk / mawa - 1 cup
Sugar - 3/4 cup
Cardamom powder - 1/4 cup
Melon seeds - 2 tbsp
Raisins - 1 tbsp
Cashew nuts - 1 tbsp
METHOD
Heat a pan add grated coconut,dried whole milk / mawa and sugar and stir continuously till the sugar melt and coconut and whole dried milk / mawa mixed well.
The mixture will start to thicken.
Switch off the flame.
Add cardamom powder and mix well
Grease the plate and pour the coconut mixture spread evenly.
After half an hour cut them.
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