DUDHAURI Jharkhand recipe

Prep Time : 15 mins
Cooking Time : 35 mins
Serve  : 4

INGREDIENTS
Milk  -  1 liter
Basmati rice  - 1 cup
Sugar  -  2 cup
Water  -  2 cup
Cardamom powder  -  1/4 tsp
All purpose flour  -  1 tsp
Baking powder  -  a pinch
Oil  - for frying

METHOD
Boil milk in a heavy bottom vessel.
Once boiled keep it in a low flame.
Add rice and cook till milk become dry.
Now make a tight paste with the help of mixer.
Add all purpose flour and baking powder and mix well.
Heat enough oil in a pan.
Shape the rice balls and deep fry on low flame till golden n crispy.
Keep aside.
In other pan add sugar and water till sugar dissolves.
Keep it medium flame for 8 - 10 mins.
When it gets sticky it means syrup is ready add cardamom powder.
Place the fried rice balls in the sugar syrup.
Serve after two hours.

NAAN

Prep Time  : 60 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
All purpose flour/maida  -  one and half cup
Clarified butter/ghee  -  2 tbsp
Baking powder  -  1/2 tsp
Salt  -  to taste
Sugar  -  1/2 tsp
Curd  -  2 tbsp
Milk  -  2 tbsp
Onion seeds  -  1 tbsp
Butter  -  50 gms

METHOD
In a kneading bowl mix together all purpose flour/maida,clarified butter,salt,sugar,curd,milk and baking powder.
Add water little by little and make a soft dough.
Keep aside for an hour.
Knead it again.
Take some dough and make medium size balls.
Roll into balls.
Then roll out the naan.
Add onion seeds and sprinkle some dry flour and roll out.
Grease oven plate with butter.
Place the naan in preheated oven of 250.c for 5 mins.
Flip it over till brown apply butter.
Serve hot.

MAKKI KA MOOLI PARATHA

Prep Time : 35 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Maize flour/makki ka atta  -  1 cup
Grated radish/mooli  -  1 cup
Boiled n mashed potato  -  1/2 cup
Choppedgreen chilly  -  2
Clarified butter  -  2 tbsp
Curd  -  2 tbsp
Salt  -  to taste
Butter  -  50 gms

METHOD
Wash and grate radish/mooli.
Add chopped green chilly and salt and mix well.
Squueeze the excess water from the radish/mooli.
In a kneading bowl mix maize lour/makki ka atta,boiled potato, curd,clarified butter and radish mixture. and mix well.
Don't use water.
Divide the dough into balls.
Place the plastic sheet over that place a ball of dough is cover with other plastic sheet and then roll tightly this will ensure that it does not break.
Grease a pan with clarified butter and heat on a medium flame.
Apply butter on makki ka mooli paratha.

DATES AND NUTS ROLL

Prep Time  : 10 mins
Cooking Time : 10 mins
Serve : 4

INGREDIENTS
Dates  -  1/2 bowl
Crushed almonds,cashew nuts  -  4 tbsp
Clarified butter  -  1/2 tsp
Poppy seeds  -  2 tbsp

METHOD
Dry roast the poppy seeds and keep aside.
In the same pan dry roast the crushed nuts and keep aside.
Heat clarified butter in a pan.
Add seedless dates  till soft in a slow flame.
Turn off the flame.
Add all dry nuts and poppy seeds and mix well..
Roll it and keep in the fridge for an hour.
Cut into pieces.

BLACK GRAM AND POTATO CURRY

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Black gram  -  1 cup
Potato  -  2 medium size
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Soak black gram/kala chana over night drain and crush in the blender.
Wash and peel the potatoes and chop it.
Heat oil in a pan.
Add cumin seeds to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and 2 tbsp water and saute for two mins.
Add coriander leaves and mix well.
Add potato and crushed black gram and mix well.
Add salt and one cup of water and cover it..
Bring to boil and simmer for ten mins till done.
Add garam masala powder and mix well.
Garnish with coriander leaves and serve.
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GREEN GARLIC ACHAR/PICKLE

Prep Time : 25 mins
Total Time  : 25 mins
Serve : 6 - 8

INGREDIENTS
Fresh green garlic leaves  -  250 gms
Chopped ginger  -  100 gms
Green chilly - 10
Salt - to taste
Mustard oil - 1 tsp
Lemon juice - 2 tbsp

METHOD
Wash and chop green garlic leaves,ginger and green chilly.
Add in the grinder and crush it.
Add salt,mustard oil and lemon juice and mix well.
Keep in the sunlight for 4 - 5 hours.

MATAR PARATHA/GREEN PEAS PARATHA

Prep Time : 25 mins
Cooking Time : 15 m ins
Serve : 2

INGREDIENTS
Wheat flour  -  1 cup
Salt  -  to taste
Carom seeds  - a pinch
Onion seeds  -  a pinch
Oil  - 2 tbsp
For stuffing
Green peas/matar  -  250 gms
Ginger paste  -  1 tsp
Chopped green chilly  -  1
Red chilly powder  - 1/2 tsp
Turmeric powder  -  1/4 tsp
Black pepper powder  -  1/4 tsp
Asafoetida/hing  -  a pinch
Cumin seeds  -  apinch
Salt  - to taste
Oil  -  2 tbsp

METHOD
Heat oil in a pan.
Add cumin seeds and asafoetida to crackle.
Add ginger paste and saute for one mins.
Add green peas/matar,red chilly powder,turmeric powder,black pepper powder and saute for 5 mins.
Once cooled,grind to make a paste.
Add salt and mix well.
Now stuffing is ready.
Take a bowl add wheat flour,salt,carom seeds,onion seeds to make a soft dough using little water at a time.
Keep aside for 15 mins.
Divide the dough into equal size balls.
Stuff the matar filling in the dough and roll into balls.
On a heated pan,make peas paratha applying oil once both the sides are cooked and golden brown in color.
Serve hot.

SPICY FRIED EGG

Prep Time : 10 mins
Cooking Time : 15 mins
Serve  : 2

INGREDIENTS
Hard boiled egg  -  4
Chopped onion  -  1
Cumin seeds  - a pinch
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  - 1/2 tsp
Salt - to taste
Oil  -  4 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Prick the boiled eggs with the help of fork.
Add a pinch red chilly powder and turmeric powder and mix well.
Heat one tbsp oil in a pan and fry the boiled egg till brown and keep aside.
Again heat oil in the same pan.
Add cumin seeds to crackle.
Then add chopped onion and saute till brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder,salt and 2 tbsp water and cook in a medium flame approx 4 - 5 mins.
Add fried eggs and mix well.
Add garam masala and coriander leaves and simmer the flame for 2 mins.
Serve hot.

DAL PAKWAN Sindhi Recipe

Prep Time  : 45 mins
Cooking Time  : 35 mins
Serve : 2

INGREDIENTS
Pakwan
All purpose flour  -  1 cup
Cumin seeds  -  a pinch
Salt  -  to taste
Oil  - 2 tbsp
Oil - for frying
Dal
Bengal gram/chana dal  -  1 cup
Dhuli moong dal/lentil  -  1/4 cup
Cumin seeds  - 1/4 tsp
Chopped tomato  -  1
Chopped green chilly  -  1
Turmeric powder  - 1/4 tsp
Black pepper powder powder  - 1/4 tsp
Red chilly powder -  1/2 tsp
Amchur powder  -  1/2 tsp
Salt -  to taste
Oil -  2 tbsp
Chopped coriander leaves  - 1 1 tbsp

METHOD
Pakwan
Take a bowl add all purpose flour,cumin seeds,salt and 2 tbsp oil and mix well.
Make a soft dough with adding water n keep aside for 30 mins.
Now make pakwan like u make thin chapati.
Prick the chapati with folk.
Heat enough oil in a pan.
Deep fry in hot oil until golden n crispy in a medium flame.
Dal
Soak chana dal and moong dal for half an hour.
Add salt and turmeric powder and pressure cook for 5 mins
Heat 2 tbsp oil in a pan
Add cumin seeds to crackle.
Add chopped tomato and saute for one to two mins.
Add red chilly powder,black pepper powder,amchur powder and mix well.
Add in the chana dal.
Garnish with coriander leaves.
Enjoy dal pakwan.

DIBBA ROTI Andhra Recipe

Prep Time  :15 mins
Cooking Time  : 20 mins
Serve  : 4

INGREDIENTS
Dhuli urad dal/lentil  -  1 cup
Rice  -  2 cup
Chopped green chilly  -  1
Grated ginger  -  1 tsp
Finely chopped onion  - 1/2 cup
Finely chopped carrot  - 1/2 cup
Finely chopped tomato - 1/2 cup
Chopped coriander leaves  - 2 tbsp
Cumin seeds  -  1 tsp
Salt  - to taste
Oil  - 4 tbsp

METHOD
Wash n soak dhuli urad dal/lentil and rice for 3 - 4 hours and grind.
Keep for fermentation over night or you can use directly.
Add green chilly,carrot,onion,tomato,coriander leaves,salt and ginger in the batter.
Heat oil in a pan.
Add cumin seeds to crackle.
Poor two ladle of batter n cover it.
Now cook for two  to three mins in a low flame.
Flip it and cook the other side.
Serve hot with coconut chutney.

BREAD SAMOSA

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Fresh bread  -  8 slice
Oil  -  for frying
For stuffing
Boiled potatoes  - 4 big size
Green peas  -  1/4 bowl
Chopped green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Coriander powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Ginger garlic paste  - 1tsp
Roasted cumin seeds powder  -  1/2 tsp
Salt  -  to taste
Cumin seeds  -  a pinch
Chopped coriander leaves  -  1 tbsp

METHOD
Cut the edges of the bread and roll it.
Boil the potatoes peel and crush them.
Heat 2 tbsp oil in a pan.
Add cumin seeds to crackle.
Add matar/green peas and cover the pan.
Cook for 3 - 4 mins in a low flame.
Then add ginger,garlic paste,green chilly,red chilly powder,coriander powder,turmeric powder and one tbsp water and mix well.
Add boiled n crushed potatoes,salt and roasted cumin seeds powder and saute for one to two mins.
Add coriander leaves and mix well.
Now stuffing is ready.
Stuff the potato filling in the bread.
With the help of water seal the edges of the bread.
Deep fry in hot oil until golden n crispy.
Serve hot.

MALABAR FISH FRY

Prep Time : 30 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Fish pieces  -  500 gms
Chilly paste - 1 tbsp
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Curry leaves - 8 - 10
Lemon juice - 2 tbsp
Oil - 4 tbsp

METHOD
Blanch the 10 - 12 whole red chilly and make a paste.
Take a bow add fish pieces,lemon juice,curry leaves,salt,ginger garlic paste,chilly paste,turmeric powder and marinate fish for 15 - 20 mins.
Heat oil in a pan.
Shallow fry the fish pieces.
Serve hot.

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AMLA MUKHWAS/GOOSEBERRY MUKHWAS

Prep Time : 20 mins
Total Time : 20 mins
Serve : 6 -8

INGREDIENTS
Amla/gooseberry  -  10 piece
Salt  -  1 tsp
Black salt - 1 tsp
Black pepper powder - 1/4 tsp
Sugar - 2 tbsp
Lemon juice - 2 tbsp

METHOD
Wash and grate amla/gooseberry.
Add salt,black salt,black pepper powder,sugar and lemon juice and mix well.
Dry in the sunlight for 8 - 10 days in thin layer.
Enjoy.