MALPUA

Prep Time       :30 mins

Cooking Time :30 mins

Serves  ;6

       

INGREDIENTS

For the batter:
Refined flour- 200 gm
Green cardamom- little pinch
Milk- 400 ml
Ghee for frying
Raisins- 2 tbsp
Crushed cashew nut- 2 tbsp

For the syrup:
Sugar- 400 gm
Water- 100 ml
Green cardamom


METHOD
Make a smooth batter with the listed ingredients. Mix the sugar into the water and make the sugar syrup. And add the green cardamom powder in the sugar syrup. Heat the ghee in a non stick pan. Reduce the flame into medium. Pour 2 tbsp of batter into ghee and cook till golden brown. Strain and soak the malpuas in the sugar syrup. Ready to eat garma garam malpua.

DAHI VADA

INGREDIENTS
Moong dal- 1 cup
Urad dal- 1 cup
Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 2 cup
Black salt- 1 tbsp
Red chilly powder- 1 tbsp
Cumin seeds roasted- 1 tbsp
Sweet tamarind chutney


METHOD
Wash and soak the moong dal and urad dal for 3-4 hours and grind to a fine paste. Beat the batter very well till light and fluffy. Add the salt, ginger paste, green chilly and coriander leaves in the batter. Heat the oil in a deep frying pan. Make equal size balls and deep fry it in hot oil until golden in color. Simmer it after we put all the vadas and cook in a medium flame until done. Now take out the vadas once done into a bowl of water and let them soak for 10 minutes. Now press the vadas so that excess water is out.
                        Beat the yogurt and place the vadas in a serving bowl and pour the curd all over the vadas. Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney.

TIKONA NIMKEE

Nimkee is traditional Indian recipe, its a popular snack with tea.

Prep Time : 20 min

Cooking Time : 20 min

INGREDIENTS
Refined flour-1 cup
Semolina (suji )-1/2 cup
Carom seeds-little pinch
Kalaunji-little pinch
Baking soda-1 tsp
Ghee- 4 tbsp
Salt to taste
Water as required


METHOD
Take the refined flour, semolina, carom seeds, kalaunji, baking soda in a bowl. Mix well  and add ghee to make a stiff dough. Cover the dough with a napkin and keep aside for 15 minutes, divide the dough into 10 pieces. Roll out dough into 1/8 cm thin. Fold it and then again fold to make it in a triangle shape. Now heat the oil in a non stick pan and deep fry the tikona namkeen on a slow flame till golden brown. Serve hot with tea.

LAL MIRCH KA ACHAAR

INGREDIENTS-

Lal mirch- 1 kg
Aamchoor- 150 gm
Methi ( fenugreek)- 10 gm
Sauf (fennel seeds)- 10 gm
Black mustard seeds- 100 gm
Hing ( Asafoetida) - 5 gm
Lemon juice- 1 cup
Coriander powder- 50 gm
Kalonji seeds ( Nigella seeds)- 5 gm
Black salt- 50 gm
White salt- 100 gm
Turmeric powder- 10 gm
Red chilly powder- 50 gm
Mustard oil- 500 gm
Jaggery (gurh)- 25 gm


METHOD-
First wash the chilly well and let them get dry. Keep it in sunlight for 4 to 5 hours. Cut out the top of the chilly discarding the green stick thus opening at the top.
                           . Roast the sauf, methi, kalonji, black mustard seeds and coriander seeds on low flame. Grind all these ingredients to make a fine powder. Mix sauf, amchoor powder, black salt, red chilly powder, turmeric powder, jaggery and white salt in the above fine powder. Now add 5-6 tbsp mustard oil and mix it nicely  Now stuffing is ready.Stuff the filling into the red chilly..
                           . Now place the filled chilly in a bottle. First heat the oil, then cool it and now pour the cool oil in the bottle with stuffed red chilly. Close the led and keep the bottle under the sunlight for 6 to 7 days. Serve it with aloo paratha.   

CHANA DAL KA HALWA

Chana dal halwa is very easy to prepare, its very healthy and delicious in taste.

Prep Time : 10 min

Cooking Time : 20 min

INGREDIENTS-

Chana dal- 1 cup
Ghee- 3/4 cup
Sugar- 1/2 cup
Water- 2 cup
Crushed cashew nut- 2 tbsp
Chopped almond- 1 tbsp
Raisins- 2 tbsp
Green cardamom powder- 1 tbsp


METHOD-
Soak the chana dal for 4 hours. Then grind the chana dal in a mixer. Now put the dal into a deep non stick pan. Add ghee and cook on medium heat. Stir it continuously and roast till it turns brown and gives out the fragnance. Add sugar and water in the pan. Stir the halwa till sugar and water dissolves. Chana dal halwa is ready to serve. Take it out in a serving dish and garnish it with cashew nut, almond, raisins. Serve hot.

KHAJOOR

INGREDIENTS-

Refined flour- 2 cup
Sugar- 1/2 cup
Ghee- 1/2 cup
Green cardamom- 1 tsp
Coconut powder- 2 tbsp
Water as required
Sesame seeds- 2 tbsp
Oil for frying


METHOD-
Add sugar, green cardamom, coconut powder and ghee till well mixed in the refined flour. Then add water to make a fairly stiff dough. Divide into balls and roll out. Now make the sesame seeds stick at the top of each balls with the help of water. Deep fry the khajoor in hot oil till golden brown. Drain and serve.

CORIANDER LEAVES CHUTNEY

.

INGREDIENTS-

Fresh coriander leaves- 100 gm
Garlic- 6 to 8 cloves
Green chilly- 5-6
Lemon juice- 2 tsp
Oil- 4 to 5 drops
Salt to taste


METHOD-
Wash, drain and clean the coriander leaves. Blend all ingredients to a smooth consistency. Add oil and serve

EGG AND PEAS CURRY

INGREDIENTS-

Boiled eggs- 4
Peas- 250 gms
Chopped Onion- 1 medium
Ginger garlic paste- 1 tsp
Tomato- 1
Oil- 2 tbsp
Red chilly powder- 1 tbsp
Turmeric powder- 1 tsp
Garam Masala- little pinch
Cumin seeds- little pinch
Coriander powder- 1 tsp
Fresh coriander leaves- 100 gm
Salt to taste


METHOD-
Chop the onion and tomatoes. Heat 1 tbsp oil in a pan and fry the boiled eggs till brown. Drain and keep aside. Again heat the oil in pan and put the cumin seeds to crackle. Then add the chopped onion. Saute till brown. Add tomato, red chilly powder, coriander powder, turmeric powder, ginger garlic paste, salt and cook it in medium flame approx 4-5 minutes. Add the peas and 1 cup water and simmer for 15-20 minutes till the peas get cooked. Add the fried eggs and garam masala in the pan and simmer for 5 minutes. Serve hot with fresh coriander leaves.

ALOO MATAR KE PARATHA

Aloo matar paratha is a popular indian breakfast, generally served with pickles or curd.
Prep time : 15 min
Cooking Time : 15 min

INGREDIENTS-

Wheat flour- 250 gm
Oil- 1 tbsp
Water- as required
Carom seeds- 50 ml
Salt to taste

For the filling-
 Potatoes- 100 gm
Green peas- 100 gm
Ginger garlic paste- 1 tsp
Chopped onion- 1 middle sized
Green chillies- 5-6
Lime juice- 1 tsp
Oil for frying
Salt to taste


METHOD-
Mix salt, carom seeds and oil in the flour. Add little water and make a soft dough with specified ingredients. Cover it with moist and keep aside 15 minutes. Boil the potatoes and peas separately. Cool the potatoes and peas and mash them well. In a bowl, add mashed potatoes, mashed peas, green chillies, ginger garlic paste, coriander leaves, salt and mix well.
Divide the dough into 8 equal parts. Stuff the filling in the dough and roll into balls. Flatter the balls into thick round shape paratha. Grease the pan with little oil and heat on a medium flame. Aloo Paratha is ready to eat. Serve garma garam parathas with pickles.

GREEN CHANA MASALA

Green chana masala is a very spicy and popular dish.
Prep. Time : 10 min

Cooking Time : 10 min

INGREDIENTS-

Fresh green gram- 1/2 kg
Ginger garlic paste- 1 tbsp
Turmeric powder- 1 tsp
Mustard oil- 2 tbsp
Chopped onion- 2
Clove powder- small pinch
Pepper powder- small pinch
Red chilly powder- 1 tbsp
Cumin seeds- 1/2 tsp
Coriander powder- 1 tsp
Fresh coriander leaves- 100 gm
Chopped Green chilly- 2
Salt to taste


METHODS-

Heat oil in a kadai. Put the cumin seeds to crackle and fry the sliced onion till it gets brown. Add ginger garlic paste, coriander powder, red chilly powder, turmeric powder, pepper and cloves powder , salt and add little water in it and saute. Add fresh green gram and green chilly and 1 cup water on high heat from 7-8 minutes and then simmer for 15 minutes. Add fresh coriander leaves. Serve hot

TAMATAR KI CHUTNEY

INGREDIENTS-

Fresh chopped tomatoes- 250 gms
Turmeric powder- 1/2 tsp
Red chilly powder- 1/2 tsp
Salt- little pinch
Sugar- One and half cup
Fenugreek seeds- little pinch
Oil- 1 tbsp


METHOD-
Heat 1 tbsp oil in a pan. Put the fenugreek seeds to crackle. Add chopped tomatoes in the pan. Add turmeric powder, red chilly powder, salt and saute. Let the tomato cook for 5 minutes. Add sugar and simmer. Cook well till it gets thick. Serve chilled.

FRIED CHICKEN

INGREDIENTS-

Chicken- 1 kg
Ginger garlic paste- 2 tbsp
Yogurt- 2 tbsp
Turmeric powder- 1 tbsp
Oil- 5 tbsp
Chopped onions- 4-5
Cloves- 4-5
Cinnamon- large pinch
Black cardamom powder- 1/2 tbsp
Pepper powder- 1/2 tbsp
Green chilly (chopped)- 2
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Red chilly powder- 2 tbsp
Fresh coriander leaves- 100 gm
Salt to taste


METHOD-
Marinate chicken in yogurt, salt, turmeric powder, red chilly powder, coriander powder, pepper powder, cumin powder, ginger garlic paste, black cardamom powder, cinnamon powder, cloves powder and salt.
                         Marinate for 4 hours in a refrigerator. Heat oil in a kadai and fry the chopped onion till it gets brown. Drain and keep it aside. Grind the brown onion. Then again heat the oil in a thick bottomed pan and add the marinated chicken and green chillies on high heat for 7-8 minutes. Then put it on low heat and cover the kadai and cook for 15 minutes. Add the grind brown onion and coriander leaves. Serve hot