JAALI SAMOSA

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

INGREDIENTS
All purpose flour / maida  - 2 cup
Clarified butter / ghee  -  1/4 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Oil  -  for frying
For stuffing
Boiled potatoes  -  4 big size
Chopped cashew nuts -  4 - 5
Raisins  -  1 tbsp
Chopped green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Ginger garlic paste  -  1 tsp
Roasted cumin seeds powder  -  1/2 tsp
Salt - to taste
Fenugreek seeds - 1/4
Chopped coriander leaves  -  1 tbsp

METHOD
Take all purpose flour/maida,clarified butter,carom seeds,onion seeds ans salt and mix well.
Make a crumb like texture.
Knead a soft dough and keep aside for 30 mins.
Boil potatoes and peel and crush them.
Heat 2 tbsp oil in a pan.
Add fenugreek seeds to crackle.
Then add ginger garlic paste,green chilly,coriander powder,red chilly powder and turmeric powder and mix well.
Add boiled and crushed potatoes,salt and roasted cumin seeds powder and saute for one mins
Don`t mash the potato completely just crumble it with hand.
Add cashew nuts and raisins and mix well.
Add coriander leaves and mix well.
Now stuffing is ready.
Let it cool.
Now roll a small dough just like chapati.
Cut it in two halves.
Make cuts in one half,apply maida paste on all sides and cover with other half
Apply water to half of cut shape it cones press it.
Stuff the potato filling.
Seal the edges of samosa.
Heat enough oil in a pan.
Place the samosa,lower the heat and fry till light brown.
Serve hot jali samosa with tea.
Enjoy.

ROSE SHRIKHAND

Prep Time : 4 - 5 hours
Total Time : 4 - 5 hours
Serve : 2

INGREDIENTS
Rose syrup  -  4tbsp
Hung curd  -  250 gms
Fresh cream  -  1/2 cup
Cherry - for garnishing

METHOD

Hung the curd in a muslin cloth for 4 - 5 hours in a fridge then we get hung curd.
Take a bowl add hung curd and fresh cream and mix it well
Now add rose syrup and mix well
Garnish with cherry and mint leaves

MANGO JAGGERY CHUTNEY

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

INGREDIENTS
Raw mango  -   3
Whole red chilly  -  3
Fenugreek seeds - 1/4 tsp
Asafoetida  - 1/4 tsp
Jaggery  -  2 cup
Kashmiri red chilly  - 1 tsp
Roasted panchphoren powder - 1 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Wash and peel the mango and chop  pieces.
Heat oil in a pan add fenugreek seeds,whole red chilly and asafoetida to crackle now add mango pieces and turmeric powder and cook for one to two mins,
Add jaggery, kashmiri mirch powder and salt and cook till thick,turn off the gas

SATTU SHARBAT

Prep Time : 15 mins
Total time
Serve : 2

INGREDIENTS
Roasted gram flour / sattu   -  4 tbsp
Finely chopped onion   -  2 tbsp
Finely chopped green chilly-  1/4 tsp
Black salt  - 1/2 tsp
Salt  -  to taste
Roasted cumin seeds powder   -  1 tsp
Lemon juice   -  2 tsp
Water  -  2 glass

METHOD
Take a large bowl add all above listed ingredients and mix it well
Pour the mixture on the serving bowl
Serve chilled.

FRUIT CHAT

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Ripe banana - 1 cut into sliced
Grapes - 1/2 bowl cut into two halves
Chopped green chilly - 1
Ripe mango - 1 cut into cubes
Pomegranate pearls - 1 bowl
Red chilly powder - 1/4 tsp
Black salt - to taste
Salt - to taste
Chat masala - 1 tsp

Sugar - to taste
Lemon juice - 1 tsp

METHOD
Wash all fruits and chop it
Take a bowl combine all above  listed ingredients.
Sprinkle chat masala,red chilly powder,salt,black salt and sugar squeeze lemon juice and mix well

CLUB KACHORI

Prep Time- 25 mins
Cooking Time- 15 mins
Serve- 1

INGREDIENTS
Wheat flour- 1 cup
Yellow urad dal- 1/2 cup
Rava- 1/2 cup
Besan - 1/2 cup
Turmeric powder - 1/2 tsp
Carom seeds- 1/4 tsp
Cumin seeds - 1/4 tsp
Chilly flex - 1/2 tsp
Asafoetida - 1/4 tsp
Clarified butter- 2 tbsp
Oil- for frying
Salt- to taste

METHOD
Soak urad dal for an hours,wash and add urad dal in the blender to make a fine paste.
Take a large bowl add wheat flour, rava,besan,turmeric powder,asafoetida,chilly flax, clarified butter, carom seeds, cumin seeds, salt and urad dal paste and mix it well.
Make a dough with little water, Keep it aside for 30 mins, divide the dough into balls and roll out small puris out of them
.Heat oil in a medium flame to deep fry kachori.
Serve hot with aloo baingan ki subji and aam ki chutney