Prep Time : 40 mins
Cooking Time : 2 hours
Puri,torai ki subji,aloo gobi matar ki subji,kheer,bhindi raita,papad,aam ka achar,gulabjamu
PURI
INGREDIENTSMaida - 1 cup
Wheat flour - 1/2 cup
Semolina - 1/2 cup
Caram seeds/ajwain - a pinch
Salt - to taste
Oil - 1 cup
METHOD
In a bowl mix maida,suji,wheat flour 1 tsp oil, salt and carom seeds with help of water to make a stiff dough.
Cover the dough and keep aside for 15 mins.
Divide the dough into equal size balls.Sprinkle a little flour and roll them with a rolling pin.
Heat the oil in a kadai and add the kachori,lower the heat and fry till golden brown and crisp.
Drain in paper napkin.
Serve hot with aloo tamator subzi.
Aloo matar ki subji
INGREDIENTS
Baby potatoes - 10 piecesMatar / green peas - 1/2 bowl
Chopped onion - 1
Chopped tomato - 1
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/4 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Oil - 4 tbsp
Chopped coriander leaves - 2 tbsp
METHOD
Pressure cook baby potatoes with one cup of water.
Once cooled,peel the skin of the potatoes.
Heat oil in a pan.
Fry the potatoes till light brown and strain it.
Again heat oil in the same pan.
Add cumin seeds to crackle.
Add onion and fry till light brown.
Add ginger garlic paste and saute for one mins.
Add coriander powder,red chilly powder,turmeric powder and two tbsp water and saute for few seconds.
Add chopped tomato and mix well.
Add green peas / matar and saute for two to three mins.
Add one cup of water.
Cover and cook in a low flame.
Cook for 6 - 7 mins.
Now add fried potatoes and salt and mix well.
Add one cup of water and boil it in a medium flame for 5 - 6 mins.
Add garam masala powder and turn off the flame.
Garnish with coriander leaves and serve hot with chapatis.
TORAI KI SUBJI
INGREDIENTS
Ridge gourd - 500 gms
Bengal gram / chana dal - 50 gms
Finely chopped onion - 1
Whole red chilly - 1
Turmeric powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Salt - to taste
Oil - 2 tbsp
METHOD
Soak Bengal gram/chana dal for 3 - 4 hours and strain it.
Peel and wash ridge gourd and chop it.
Heat oil in a pressure cooker'
Add cumin seeds and whole red chilly to crackle.
Add chopped onion and saute until dark brown.
Add ridge gourd ,Bengal gram,turmeric powder and cover the lid and steam it.
When cooker release the whistle simmer the flame for ten mins.
Once cooled open the lid an d cook for 5 -7 mins till water absorb it.
Add salt and cook for 5 mins.
Serve with steamed rice.
INGREDIENTS
Ridge gourd - 500 gms
Bengal gram / chana dal - 50 gms
Finely chopped onion - 1
Whole red chilly - 1
Turmeric powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Salt - to taste
Oil - 2 tbsp
METHOD
Soak Bengal gram/chana dal for 3 - 4 hours and strain it.
Peel and wash ridge gourd and chop it.
Heat oil in a pressure cooker'
Add cumin seeds and whole red chilly to crackle.
Add chopped onion and saute until dark brown.
Add ridge gourd ,Bengal gram,turmeric powder and cover the lid and steam it.
When cooker release the whistle simmer the flame for ten mins.
Once cooled open the lid an d cook for 5 -7 mins till water absorb it.
Add salt and cook for 5 mins.
Serve with steamed rice.
BHINDI RAITA
INGREDIENTS
Lady fingers /bhindi - 10 nug
Oil - 2 tbsp
Roasted cumin powder - 1 tsp
Salt - to taste
Sugar - 1/2 tsp
Curd - 1 cup
Chopped green chilly - 1
METHOD
Wash and finely chopped the bhindi / lady finger into small pieces.
Heat oil in a pan and fry the bhindi / lady finger in medium flame.
In a bowl beat the curd.
Add salt,sugar and roasted cumin powder and mix well.
Add crispy bhindi / lady finger and green chilly and mix well.
INGREDIENTS
Lady fingers /bhindi - 10 nug
Oil - 2 tbsp
Roasted cumin powder - 1 tsp
Salt - to taste
Sugar - 1/2 tsp
Curd - 1 cup
Chopped green chilly - 1
METHOD
Wash and finely chopped the bhindi / lady finger into small pieces.
Heat oil in a pan and fry the bhindi / lady finger in medium flame.
In a bowl beat the curd.
Add salt,sugar and roasted cumin powder and mix well.
Add crispy bhindi / lady finger and green chilly and mix well.
SEWAI
INGREDIENTS
Vermicelli sewain - 100 gms
Mawa /whole dried milk - 100 gms
Sugar - 1 cup
Milk - 500 gms
Clarified butter / ghee - 1 tbsp
Cardamom powder - 1/4 tsp
Kevra water - 4 - 5 drops
Chopped cashew nuts - 1 tsp
Raisins - 1 tsp
METHOD
Heat clarified butter / ghee and roast the siwain on medium flame.
Heat milk in a heavy bottom vessel.
Once boiled ,keep it on a low flame.
Add the roasted siwain in the boil milk..
Cook for five mins.
In another pan heat 1 tsp clarified butter.
Add whole dried milk / mawa and saute for one mins.
Add sugar and mix well.
Add siwain in it.
Add cardamom powder,kevra water and switch off the gas.
Garnish with fried chopped cashew nuts,almonds and raisins.
INGREDIENTS
Vermicelli sewain - 100 gms
Mawa /whole dried milk - 100 gms
Sugar - 1 cup
Milk - 500 gms
Clarified butter / ghee - 1 tbsp
Cardamom powder - 1/4 tsp
Kevra water - 4 - 5 drops
Chopped cashew nuts - 1 tsp
Raisins - 1 tsp
METHOD
Heat clarified butter / ghee and roast the siwain on medium flame.
Heat milk in a heavy bottom vessel.
Once boiled ,keep it on a low flame.
Add the roasted siwain in the boil milk..
Cook for five mins.
In another pan heat 1 tsp clarified butter.
Add whole dried milk / mawa and saute for one mins.
Add sugar and mix well.
Add siwain in it.
Add cardamom powder,kevra water and switch off the gas.
Garnish with fried chopped cashew nuts,almonds and raisins.
PAPAD,MANGO PICKLE
GULAB JAMUN
Whole dried milk / mawa - 2 cup
Cottage cheese / paneer - 1 cup
All purpose flour / maida - 2 tbsp
Milk - 4 tbsp
Clarified butter / ghee - 1 tbsp
Sugar - 1 cup
Water - 1 and 1/2 cup
Cardamom powder - 1/4 tsp
Baking powder - a pinch
Oil - for frying
METHOD
Grate the mawa /whole dried milk and cottage cheese / paneer and mix well.
We mash the cottage cheese / paneer and mawa /whole dried milk very well and make a soft and smooth dough.
Add all purpose flour / maida,baking powder,milk and clarified butter/ghee and mix well.
Divide the dough in equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Heat enough oil in a pan for deep frying.
Fry the gulab jamun on low heat till golden brown.
Drain in paper napkin.
Again heat the pan.
Add sugar and water till sugar disloves.
Keep it medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready add cardamom powder.
Place the gulab jamun in the sugar syrup.
Serve after two hours.
GULAB JAMUN
Whole dried milk / mawa - 2 cup
Cottage cheese / paneer - 1 cup
All purpose flour / maida - 2 tbsp
Milk - 4 tbsp
Clarified butter / ghee - 1 tbsp
Sugar - 1 cup
Water - 1 and 1/2 cup
Cardamom powder - 1/4 tsp
Baking powder - a pinch
Oil - for frying
METHOD
Grate the mawa /whole dried milk and cottage cheese / paneer and mix well.
We mash the cottage cheese / paneer and mawa /whole dried milk very well and make a soft and smooth dough.
Add all purpose flour / maida,baking powder,milk and clarified butter/ghee and mix well.
Divide the dough in equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Heat enough oil in a pan for deep frying.
Fry the gulab jamun on low heat till golden brown.
Drain in paper napkin.
Again heat the pan.
Add sugar and water till sugar disloves.
Keep it medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready add cardamom powder.
Place the gulab jamun in the sugar syrup.
Serve after two hours.
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