NAMKEEN MURMURE

 

Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 8

INGREDIENTS
Murmure/puffed rice     -           2 cup
Roasted chana dal/dalia     -       2 tbsp
Peanuts       -      2 tbsp
Green chilly       -       3 - 4
Turmeric powder     -      1 tsp
Chilly flakes   -    1 tsp
Mustard seeds       -     a pinch
Black salt     -     to taste
Sugar    -    1 tsp
Curry leaves   -    8 - 10
Chat masala    -   1 tsp
Amchur powder - 1/2 tsp
Oil   -   2 tbsp

METHOD
Heat oil in a wok.
Add peanuts and deep fry till light brown.
Drain extra oil and keep aside.
Again deep fry roasted chana dal until light brown.
Drain extra oil and keep aside.
Again deep fry green chilly and keep aside.
To the remaining oil add mustard seeds to crackle.
Add curry leaves and turmeric powder n saute for few mins.
Add puffed rice and mix well, cook for two to three mins.
Add roasted chana dal peanuts ,curry leaves and green chilly and mix well.
Sprinkle chilly flakes ,black salt, sugar, amchur powder and chat masala and mix well.
Enjoy with tea.

PURI SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS

Puri
Semolina  -  1/2 cup

Maida - 1 cup
Wheat flour  -  1 cup
Clarified butter - 2 tbsp
Salt - to taste
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Oil  -  for frying

For aloo ki subji

Boiled n mashed potato - 4
Green chilly - 2
Ginger - 1 inch stick
Kashmiri red chilly powder - 1 tsp
Red chilly powder - 1/2 tsp

Turmeric powder - 1/2 tsp
Salt  - to taste
Asafoetida - 1/4 tsp
Amchur powder - 1/4 tsp
Tomato paste - 2 tomato
Cumin seeds - 1/4 tsp
Water - 3 cup
Oil - 2 tbsp

 

METHOD
For puri
Take a large bowl add semolina, maida,wheat  flour , carom seeds,onion seeds,2 tbsp clarified butter and salt and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough in a round shape.
Heat enough oil in a pan and deep fry the  puri on a low flame till golden brown and crispy.
Drain in paper napkin.
Serve hot with aloo tamator ki subji. 

For aloo ki subji

Make the paste of green chilly,tomato and ginger
Heat oil in a pan,add cumin seeds and asafoetida to crackle
Add green chilly,tomato and ginger paste and saute for one mins.
Add turmeric powder,red chilly powder and kashmiri mirch powder and mix well.
Add  amchur powder and mix it well.
Add boiled n mashed potato and salt and mix it well.
Add three cup of water and cook for ten mins in a slow flame.
Garnish with coriander leaves.
Serve hot with puri

ROHU FISH CURRY

 

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 4


INGREDIENTS
Rohu fish washed and sliced - 500 gms
Mustard seeds - 2 tbsp
Cumin seeds - 1 tbsp
Garlic cloves -8-10
Fenugreek seeds - 1/4 tsp
Sliced tomatoes - 2
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tbsp
Salt - to taste
Mustard oil for frying -1  cup
Chopped coriander leaves for garnishing


METHOD
Marinate the fish in turmeric powder, salt and lemon juice for 10 minutes
. Heat the oil in a pan and deep fry  both the sides of the fish pieces until slightly brown, drain and keep aside.
         Grind the mustard seeds, cumin seeds and garlic cloves to make a fine paste
. Now once the paste is ready, add in it turmeric powder and red chilly powder
. Now heat up the remaining oil, and put the fenugreek seeds to crackle and mix the paste in the oil and stir fry for a few minutes.
  Add the finely chopped tomatoes and cover it and cook in a medium flame.
      Add the water and salt for gravy and boil it
. Now add the fried fish pieces in the gravy and cook for 5 minutes. Garnish with coriander leaves and serve hot fish curry with rice.

RAGI PURI SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2 

INGREDIENTS

Puri
Suji  -  1/2 cup

Ragi flour  - 1 cup
Wheat flour  -  1 cup
Clarified butter - 2 tbsp
Salt - to taste
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Oil  -  for frying

For aloo ki subji

Boiled n mashed potato - 4
Green chilly - 2
Ginger - 1 inch stick
Kashmiri red chilly powder - 1 tsp
Red chilly powder - 1/2 tsp

Turmeric powder - 1/2 tsp
Salt  - to taste
Asafoetida - 1/4 tsp
Amchur powder - 1/4 tsp
Tomato paste - 2 tomato
Cumin seeds - 1/4 tsp
Water - 3 cup
Oil - 2 tbsp

 

METHOD
For puri
Take a large bowl add suji ,ragi flour , carom seeds,onion seeds,2 tbsp clarified butter and salt and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough in a round shape.
Heat enough oil in a pan and deep fry the  puri on a low flame till golden brown and crispy.
Drain in paper napkin.
Serve hot with aloo tamator ki subji. 

For aloo ki subji

Make the paste of green chilly,tomato and ginger
Heat oil in a pan,add cumin seeds and asafoetida to crackle
Add green chilly,tomato and ginger paste and saute for one mins.
Add turmeric powder,red chilly powder and kashmiri mirch powder and mix well.
Add  amchur powder and mix it well.
Add boiled n mashed potato and salt and mix it well.
Add three cup of water and cook for ten mins in a slow flame.
Garnish with coriander leaves.
Serve hot with puris

LIFAFA PARATHA

 

Prep Time : 15 mins
Cooking Time 20 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Clarified butter  -  1 tbsp
For stuffing
Finely chopped capsicum  -  1/2 bowl
Sweet corn  -  1/2 bowl
Mozzarella cheese  -  100 gms
Salt  -  to taste
Black pepper powder  -  1/4 tsp
Pansari mustard Oil  -  2 tbsp

METHOD
Boil the corn.
Remove the water from corn.
Take a bowl add ,mozzarella cheese ,capsicum,sweet corn,salt and black pepper powder and mix well.
Now stuffing is ready.
Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.
Make a soft dough with the help of water.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Roll them with rolling pin.
Add 2 tbsp filling in the center of paratha. close it like a lifafa/envelope.
On a heated pan make lifafa paratha applying pansari mustard oil on both sides.
Serve hot with sauces.