Prep Time : 60 mins
Cooking Time : 2 hours
Serve : 2
Dal puri,aloo baigan ki subji, coriander chutney,kheer,milk peda,sirka wali pyaz.
DALPURI
INGREDIENTS
Wheat flour - 1 cup
Carom seeds - a pinch
Onion seeds - a pinch
Oil 2 tbsp
Salt - to taste
Oil - for frying
For stuffing
Bengal gram / chana dal - 1 cup
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Chopped green chilly - 2
Garam masala powder - 1/2 tsp
Ginger paste - 1 tbsp
Cumin seeds - a pinch
Salt - to taste
Oil - 2 tbsp
METHOD
Wash and soak chana dal for 4 - 5 hours and strain it
Heat oil in a pressure cooker and sprinkle cumin seeds to crackle.
Add Bengal gram/chana dal,turmeric powder,red chilly powder,ginger paste and two cup of water and steam it.
When cooker release the whistle sim the flame for 10 mins.
When water get absorb in Bengal gram/chana dal mash it.
Add salt,garam masala powder and green chilly.
Now stuffing is ready.
Take a bowl add all purpose flour,wheat flour,salt,carom seeds,onion seeds,salt and two tbsp oil and mix well.
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.
Sprinkle little flour and roll them to approximately2.5 inch diameter.
Heat oil in a pan and add the puri,lower the heat and fry till light brown.
Aloo baigan ki subji
Ingredients
potato - 4 pieces
Baingan /eggplant - 2 eggplant
Red chilli powder - 1 tsp
Turmeric powder -1 tsp
Garlic paste - 1 tsp
Panchphoran - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
Oil - 2 tbsp
Tomato - 1
Chopped coriander leaves for garnish
METHOD
Wash and peel the potato and cut into four pieces
Wash and cut the baingan into pieces.
Heat oil in a pressure cooker add asafoetida and pachphoran to crackle.
Add potato,/aloo, baingan/bringal, tomato and all the spices and also add half cup of water and cover the lid and add 2 tbsp water in it.When the pressure cooker release the whistle switch off the gas.After some time open the cooker lid.Add salt and mix well.
Garnish with coriander leaves and serve
Rice kheer
INGREDIENTS
Milk - 500 ml
Almond / badam paste - 1/4 cup
Basmati rice paste - 1/4 cup
Saffron strand - a pinch
Sugar - 2 tbsp
Green cardamom powder - a pinch
Kevra essence - 5 drops
Raisins - 1 tsp
METHOD
Soak 15 - 20 almonds for 2 - 3 hours.
Remove the skin and make a paste.
Soak rice for one hour and make a paste.
Boil milk in a heavy bottom vessel.
Add saffron strand,cardamom powder and sugar and boil for five mins.
Add almond paste and rice paste and mix well.
Stir continuously for thickening the milk.
Add kevra essence and mix well.
Garnish with raisins and almonds and serve chilled.
Coriander chutney
INGREDIENTS
Garlic pod - 3 - 4 chopped
Green chillies - 3 - 4
Fresh coriander leaves - 50 gms
Salt - to taste
Mustard oil - 4 - 5 drops
Lemon juice - 2 tbsp
METHOD
Wash drain and clean coriander leaves,, garlic and green chilly
Blend all ingredients to a smooth consistency.
Add mustard oil and lemon juice and serve
