GUJIYA

 

Prep Time : 30 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS

Maida - 500 gms

Mawa - 200 gms

Sugar - 200 gms

Cardamom powder -1/2tsp

Grated coconut -25 gms

Crushed cashew nut -50 gms

Raisins -50 gms

Ghee - 50 gms

Ghee - 2 tbsp for kneading the dough 

METHOD

For the stuffing

Heat the pan add Mawa and saute on a medium flame. 

When it's color changes in light brown,turn off the flame. 

Add sugar, coconut, raisins, cashew nut and cardamom powder and mix well.

For the covering

 Knead to make a soft and smooth dough with the help of little amount of water.In a bowl, mix maida and ghee

.. 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.'. Heat ghee in a pan and deep fry these gujiya until golden in colors. 'Put in a gujiya mold and shape it Drain extra oil. Gujiya is ready to eat.

CHANA DAL STUFFED PARATHA WITH SEWAI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS

For chana dal paratha 
  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 paratha is ready to eat. 

Serve garma garam chana dal parathas with sewai and subji.

For meethi sewai 

INGREDIENTS
Vermicelli sewai   - 100 gms
Sugar  -  4 tbsp
Milk  -  500 gms
Clarified butter / ghee -    1 tbsp
Cardamom powder  -   1/4 tsp
Kewra water    -   4 - 5 drops
Crushed almonds -2 tsp
Raisins - 1 tsp
Pistachio  - for garnishing 
METHOD
Heat clarified butter / ghee and roast the  sewai on medium flame.
Heat milk in a heavy bottom vessel.
Once boiled ,keep it on a low flame.
Add the roasted sewai in the boil milk..
Cook for ten mins.in a low flame.
Add sugar and mix well.
Add crushed almonds and raisins.

Garnish with chopped pistachio.

ALOO KI SUBJI

 

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

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 chapati.

MEETHI SEWAI

 

Prep Time  : 25 mins
Cooking Time 50 mins
Serves  : 2

INGREDIENTS
Vermicelli sewai   - 100 gms
Sugar  -  4 tbsp
Milk  -  500 gms
Clarified butter / ghee -    1 tbsp
Cardamom powder  -   1/4 tsp
Kewra water    -   4 - 5 drops
Crushed almonds -2 tsp
Raisins - 1 tsp
Pistachio  - for garnishing 
METHOD
Heat clarified butter / ghee and roast the  sewai on medium flame.
Heat milk in a heavy bottom vessel.
Once boiled ,keep it on a low flame.
Add the roasted sewai in the boil milk..
Cook for ten mins.in a low flame.
Add sugar and mix well.
Add crushed almonds and raisins.

Garnish with chopped pistachio.

ALOO KI SUBJI WITH PURI

 

Prep Time : 25 mins
Cooking Time : 25 mins
Serve : 2

For aloo ki subji

INGREDIENTS

Boiled n mashed potato - 2
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 

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

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

Chilly flakes - 1/2 tsp

Finely chopped oriander leaves - 1 tbsp

METHOD
Take a large bowl add semolina, maida,wheat  flour , carom seeds,onion seeds,2 tbsp clarified butter ,chilly flakes, coriander leaves 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. 

ALOO PARATHA

 

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

INGREDIENTS

Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

METHOD

Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 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 potato 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 green chutney and sauces.