Prep Time : 60 mins
Cooking Time : 2 hours
Dal puri,lauki chanadal ki subji,aloo gobi matar ki subji,kheer,palak ka raita,aam ka achar,papad,sweet potatoto ka gulab jamun
DALPURI
INGREDIENTSAll purpose flour - 1 cup
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.
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Aloo gobi matar ki subjiINGREDIENTS
Cauli flower or gobi - 1/2 kg florets
Potato or aloo - 6
Matar or peas - 1/2 cup
Chopped onion - 1
Chopped green chillies - 2
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Ginger garlic paste - 1 tsp
Chopped tomato - 1
Oil - 2 tbsp
Cumin seeds - a pinch
Garam masala - a pinch
Salt - to taste
Chopped coriander leaves - 1 tbsp
METHOD
Firstly chopp all the veggies and wash it.Heat oil in a pan fry the cauliflower and strain in a paper napkin. Again heat oil in a pan add cumin seeds to crackle.Add onion and fry till light brown.Add ginger ,garlic paste,all the spices and tomato and add some water n saute for 4-5 minutes in medium flame.
Fry the spices till oil starts to leave the sides.Add cauli flower pieces, potato and peas and stir
fry. .Add 1 cup of water, salt and green chillies for gravey and boil it.
Then cover with a lid and simmer the gas till the veggies are cooked.
Ganish with coriander leaves
Lauki chana dal ki subji
INGREDIENTS
Bottle gourd/lauki - 2 cup
Bengal gram/chana dal - 2 tbsp
Finely chopped tomato - 1
Fenugreek seeds - a pinch
Cumin seeds - a pinch
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Salt - to taste
Oil - 2 tbsp
METHOD
Remove the skin of the bottle gourd and chop it.
Heat oil in a pan.
Add cumin seeds and fenugreek seeds to crackle.
Soak chana dal for 4 - 5 hours.
Strain it and add in the pan.
Add red chilly powder,turmeric powder and mix well.
Add one cup of water and cover the pan ,cook in a slow flame for 10 mins.
Add finely chopped tomato and bottle gourd and mix well.
Add half cup of water and cook in a slow flame.
When water absorb it add salt and mix well.
Garnish with coriander leaves
Palak raita
INGREDIENTS
Palak - 250 gms
Curd - 1 cup
Black salt - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Sugar - a pinch
INGREDIENTS
Palak - 250 gms
Curd - 1 cup
Black salt - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Sugar - a pinch
METHOD
Wash and clean the palak.Cut into pieces.Boil in a pressure cooker.Once cooled,open the lid.Drain water and mash it.Keep aside.
Beat the curd.Sprinkle the black salt,roasted cumin powder and sugar.
Add mashed palak leaves.
#Now palak raita is ready
Rice kheer
Wash and clean the palak.Cut into pieces.Boil in a pressure cooker.Once cooled,open the lid.Drain water and mash it.Keep aside.
Beat the curd.Sprinkle the black salt,roasted cumin powder and sugar.
Add mashed palak leaves.
#Now palak raita is ready
Rice kheer
INGREDIENTS
Milk - 1 ltr
Gobindbhog rice - 1 /4 cup
Sugar - 2 tbsp
Cardamom powder - a pinch
Raisins - 1 tbsp
Crushed cashewnuts - 1 tbsp
METHOD
Boil milk in a thick bottom pan.
Once boiled,keep it in a low flame.
Add rice and stir in between for thickening the milk.
Cook well till it gets thick and rice is done.
Add sugar and mix well.
Add cardamom powder,cashew nuts and raisins.
Sweet potato gulab jamun
INGREDIENTS
Sweet potato/shakarkand - 1
Mawa/whole dried milk - 100 gms
All purpose flour - 2 tbsp
Milk - 4 tbsp
Clarified butter - 1 tsp
Baking powder - a pinch
For syrup
Sugar - 1 cup
Water - 1 cup
Cardamom powder - 1/4 tsp
Oil - for frying
METHOD
Boil the shakarkand in a pressure cooker.
Once cooled,remove the skin of the shakarkand and mash it.
Grate the mawa/whole dried milk very well an d make a soft and smooth dough.
Add all purpose flour,mashed and boiled shakarkand,baking powder,milk and clarified butter and mix well
Divide the dough into 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 shakarkand gulabjamun on low flame till golden brown.
Drain in paper napkin.
Again heat the pan.
Add sugar and water till sugar dissolves.
Keep in a medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready add cardamom powder.
Place the shakarkand gulab jamun in sugar syrup
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