Corn Potato Puri Corn Potato Puri Ingredients 250 gms makai atta 1 big potato, boiled 1 tbsp ajwain 1 tbsp til 1/2 tsp haldi 3/4 tsp red chilli powder 1 tbsp sugar 1/2 cup curd Salt to taste Method 1. Mash the potatoes and mix all the other ingredients. 2. Make small pani-puri-sized puris and deep-fry them. Serve with chutney. 3. These puris last for two to three days.
Kadhai Sabzi Kadhai Sabzi Ingredients 4 potatoes, chopped 4 carrots, chopped 2 torai, chopped 8 brinjals, chopped 11-12 mushrooms, chopped 2-1/2 tbsp water 1/2 inch ginger 4 green chillies 300 gms curd 4 tbsp dhania powder 2 tbsp amchur powder 1 tsp haldi 1 tsp red chilli powder 1 tsp black pepper 1 tsp jeera 2 tomatoes, chopped 1 tbsp dhania leaves Salt to taste Oil for frying Method 1. Chop potatoes, pour luke-warm water in a pan and cook potatoes. Drain water and set aside. 2. Heat oil in a kadhai and fry the brinjals till crisp. 3. Take curd in a bowl, add amchur powder, haldi, red chilli powder and dhania powder. 4. Heat oil in a handi and add a pinch of asafoetida. Temper jeera, ginger and green chillies. 5. Add mushrooms and torai and remove from flame after a minute. 6. Add the curd mixture and cook till the oil separates. 7. Add potatoes and carrots and cook for two minutes. 8. Add tomatoes and black pepper powder and any other seasoning as per taste. 9. Garnish with ginger and dhania leaves. Serve hot with puris
Shimla Mirch Curry Shimla Mirch Curry Ingredients 6 small green bell peppers 2 tbsp coarsely ground besan 1 large onion 1/2 tsp cumin powder 1/4 tsp turmeric powder 1/4 tsp sugar 1/2 tsp chilli powder 1 pinch hing Salt to taste Method 1. Chop the onions. Deseed and chop the bell peppers. 2. Roast onion and hing till onions turn light brown. 3. Add bell peppers, cumin, turmeric, chilli powders and sugar with some water. 4. Cover and let it cook till tender. 5. Make a paste out of besan by adding a little water to it. 6. Add besan paste and salt to the mixture and keep stirring. 7. Let it simmer for a while. Serve hot when cooked.
Paneer Capsicum Bhurji Paneer Capsicum Bhurji Ingredients 250 gms paneer, mashed lightly 250 gms tomatoes, pureed 3 medium-sized green capsicums, finely chopped 2-3 onions, finely chopped 3 tbsp homemade butter 2-3 almonds, cut into small pieces 2 tbsp ginger-garlic-green chilli paste 1 tbsp red chilli powder 1 tbsp garam masala powder 1 tbsp sugar Salt to taste 1/2 bunch fresh dhania leaves for garnishing Method 1. Heat a little oil, fry capsicums, remove and set aside. 2. Heat homemade butter. after two to three minutes add onions and fried capsicums. Saute for two to three minutes. 3. Add salt, sugar, garam masala powder, red chilli powder, ginger-garlic-green chilli paste and saute well. 4. Add tomato puree, paneer, almond pieces and saute for some more time. 5. Remove and garnish with fresh dhania leaves and onion rings.
Chocolate shrikhand [font=Arial, Helvetica, sans-serif]Chocolate shrikhand 4½ cups yogurt 2¼ cups sugar (powdered) ¾ cup gm grated dark chocolate 75 ml fresh cream 15 almonds (toasted & slivered) Tie yogurt in the muslin cloth and hang overnight to drain out the whey. This should preferably be hung in the refrigerator. Transfer the hung yogurt into a mixing bowl and add powdered sugar. Mix well till sugar is totally dissolved. Melt chocolate in a double boiler or in a microwave oven. Whisk till it is smooth and slightly cooled. Add in fresh cream and continue to whisk till well blended. Pour this mixture into the yogurt mixture in circles to get a marbled effect. Do not mix. Keep it in the refrigerator to chill. Served chilled, sprinkled with toasted almond slivers.[/font]
Paneer Mutter Boats in Gravy Paneer Mutter Boats in Gravy Ingredients 6 large potatoes 150 gms paneer 100 gms green peas, boiled Oil for frying 100 gms cashewnuts, chopped 1 onion, finely chopped 2 tsp coriander leaves 5-6 green chillies, finely chopped 1 tsp ginger-garlic paste 1/2 teaspoon garam masala Salt to taste For the tomato sauce: 1 kg tomato puree 1 onion, finely chopped 1 tsp sugar 6 garlic flakes 1 tsp chilli powder Salt to taste 2 tsp butter 50 gms cheese, grated Method 1. Peel and parboil potatoes and slice them into two halves. 2. Scoop out the centre to make boat shapes of the outer shell and set aside. 3. Chop the scooped part of the potatoes and shallow fry. For the stuffing: 1. Heat oil and sauté the onion. 2. Add green chillies and ginger-garlic paste and fry for two minutes. 3. Add the chopped potatoes, paneer, garam masala, coriander leaves, peas, cashewnuts and salt. 4. Fill the potato shell boats with stuffing. For the gravy: 1. Make onion-garlic paste and set aside. 2. Melt the butter in heavy-bottomed pan and add the onion-garlic paste. 3. Fry the tomato puree and add cheese to the mixture. 4. Simmer till it reaches sauce-like consistency. Pour gravy in a baking dish and arrange the stuffed potato boats on it. Garnish with cheese and bake at 200°C for 15 to 30 minutes. Serve.
Rice chaklis Rice chaklis Ingredients 5 cups rice atta 3 cups dalia atta 1/2 cup white butter 2 tsp khus khus Salt to taste Method 1. Take white butter and knead it well with your hand. 2. Add the rice atta, dalia atta and khus khus to the butter. Knead well using a little water, if necessary. 3. Heat oil in a kadhai. 4. Take a chakli mould and put the rice atta dough in it. Press the mould and make chaklis directly on the oil. Fry till golden brown. Serve.
Onion Bhajiya Onion Bhajiya Ingredients 250 gms besan 1 1/2 cups water 250 gms onions, sliced 5 green chillies. finely chopped 1 tsp anardana 2 tsp chopped dhania leaves Pinch of soda bicarbonate Oil for frying Salt to taste Method 1. Mix the besan with water and blend well to make a paste. Add two tsp warm oil and blend well. 2. Add onion, chillies, anardana, dhania leaves, soda bicarbonate and salt to the mixture and mix well. 3. Heat oil in a pan. 4. Make small, bite-sized portions of the onion mixture. 5. Deep fry until golden brown. Serve hot with sauce and chutney.
Khichiya or rice papad Khichiya or rice papad Ingredients 1 kg rice 1/2 cup sabudana 100 gms chilli-ginger paste Water 1 tbsp jeera 2 tbsp white til 1 tbsp papad khara Method 1. Wash the rice and dry in the sun for a day. 2. Add subudana and blend into fine flour. 3. Boil one and half litres of water. Add chilli-ginger paste, papad khara, jeera and white til. 4. After one boil, add a small quantity of rice and sabudana flour to it. Add small quantities of the flour and keep stirring. 5. Make sure the mixture doesn’t form any lumps. 6. Add all the flour and continue stirring till the mixture is smooth. Remove from flame. 7. Apply oil to the inside of a strainer. Take a small portion of the dough and spread it like a chapatti on the strainer. 8. Take water in a big kadhai, place a stand and place this strainer on it. Cover it with a lid and steam for 10-15 minutes. 9. After removing the strainer, add oil to each chapatti and mould into small balls. 10. Roll into small round papads and dry it in the sun. 11. Fry and sprinkle red chilli powder, salt, dhania powder and ghee before serving.
Chakli Chakli Ingredients 4 cups of water 1 tsp red chilli powder 1/2 tsp haldi 1/2 tsp ajwain 1 tsp til Salt to taste 1 tsp home-made butter For bhajani 4 cups rice 2 cup chana dal 1 cup moong dal 1/2 cup urad dal 1 cup jeera Method 1. To prepare the bhajani, roast the dals separately on a low flame. 2. Mix the dals and coarsely grind them. 3. Boil water and add red chilli powder, haldi, ajwain, til, salt and homemade butter. 4. Take four cups of bhajani and mix it in water. 5. Mix well and remove. Put the mixture in a chakli maker. 6. Shape the chaklis and deep-fry them on low flame till reddish brown. 7. Remove and place on tissue to absorb excess oil. 8. Break a piece of the chakli to check if it has cooked properly. Serve the chaklis with homemade butter, or fresh curd with chilli pickle.
