DHUSKA

 

Prep Time : 30 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS

Basmati rice -1/2 cup
Chana dal - 1/4 cup
Urad dal - 1/4 cup
Cumin seeds -1/4 tsp
Salt - to taste
Water - 1/2 cup
Finely chopped coriander leaves - 1 tbsp
Oil - for frying

,
METHOD
Wash and soak basmati rice and  chana and urad dals for 3-4 hours and grind to make a thick paste with the help of little water
The batter should be thick and smooth
Now add the cumin seeds,coriander leaves and salt
Heat enough oil for deep frying.
Now pour one spoon of batter in the hot oil and cook on medium flame till the color is lightly brown,then turn it over another side and drain in paper napkin.
Serve hot with tea.

BESAN LADOO

 

Prep Time : 15 mins

 Cooking Time : 50 mins

 Serve : 10

 INGREDIENTS

 Gram flour ( besan )- 1 cup

 Ghee/clarified butter - 1 cup

 Powder sugar- 1 cup

 Green cardamom- 1/4 tsp

 METHOD

 Heat the ghee in a pan. 

 Roast the besan   on medium heat until light brown in color and give out the fragrance

 After stirring for 10 to 15 minutes, turn off the flame.

 Let the besan cool down, now add sugar, cardamom powder

. Mix it well.

 When it cools completely, shape it into ladoo

 Store it in a air tight container.

CHILLY CHICKEN

 

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

INGREDIENTS
Boneless chicken        -   250 gms
Soy sauce                  -      1 tbsp
Chilly sauce                -        1 tsp
Chopped onion            -  2 medium
Ginger garlic paste       - 1 tbsp
Black pepper powder  -  1/4 tsp
Kashmiri mirch  powder   - 1 tsp
Chopped green chilly   -  1
Corn flour                 - 2 tbsp
Vinegar            - 1 tsp
Salt             -   to taste
Oil               -  4 tbsp

METHOD
Take a mixing bowl marinate chicken pieces with soy sauce ,vinegar,1 tbsp corn flour,1/2 tsp ginger garlic paste,a pinch pepper powder,kashmiri mirch powder and salt.
Keep it one hour.
After one hour heat oil in a pan and fry chicken pieces.
Strain and keep aside.
Take a bowl add 1 tbsp corn flour,1/2 tsp soy sauce,1/2 tsp vinegar chilly sauce,.
a pinch black pepper powder and 2 tbsp water and mix well.
In another bowl heat 2 tbsp oil.
Add onion,ginger garlic paste  and mix well.
Add fried chicken and salt and also add corn flour solutions
Add water and green chilly and mix well.
Serve hot with garlic noodles

ALOO PARATHA

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

 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

 Catch 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

 Divide the dough into equal parts and roll out.

 Stuff the filling in the dough and roll into balls.

 Flatter the balls into thick round shape paratha.

 Grease the pan with little clarified butter and heat on a medium flame .

 Aloo Paratha is ready to eat.

 Serve garma garam parathas with tomato and green chutney.

EGG ROLLS

 

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

 INGREDIENTS
 Wheat flour - 1 cup
 Eggs - 4
 Finely chopped onion - 1
 Chopped green chilly - 2 - 3
 Chopped coriander leaves - 1 tbsp
 Black pepper corns - 1/4 tsp
 Salt - to taste
 Carom seeds - 1/4 tsp
 Clarified butter - 2 tbsp

 METHOD
 Take a kneading bowl mix maida,carom seeds and salt with small amount of water to make a soft dough
.Keep aside for 15 mins
. Divide the dough into round balls,roll out dough into thin circle with the help of rolling pin.
 Heat the pan on a medium flame and make a chapati
 Take a bowl beat one egg and mix salt and pepper
.Heat clarified butter in a pan spread the egg and place the chapati over the egg and press it.
 Spread some clarified butter on it
 Flip over and cook on the other side.
 Place the onion, green chillies, and coriander leaves on the egg side facing and fold it,make a roll.

 Serve hot.

DUBKI WALA ALOO WITH PURI

 

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

For dubki wala aloo

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

METHOD
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.