|
|
|
Sarson Ka Saag
Ingredients
1 kg sarson (mustard greens), chopped finely
1/4 kg spinach, chopped finely
2 cms piece ginger, minced
4 cloves garlic minced
2 green chillies, minced
2 red chillies
2 tbsps gram flour, sieved
1 tbsp butter
Ghee & Salt to taste
Method
Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and reserve. Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken red chillies. When the masala has been browned, add the mashed saag and salt. Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes.
Serve, topped with a spoon of butter, with makki (maize flour) ki roti.
|
|
|
|
|
|
Makki Ki Roti
Ingredients
2 cups Corn Flour (Makki ka atta)
Grated Radish
Salt ( optional)
Warm Water
Method
Knead the makki (corn) ka atta with warm water just before cooking the rotis. While kneading, add some grated radish and salt. To roll it, put a square of polythene paper on the kitchen platform.
On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti. This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava (skillet). Cook on low heat, turning till both sides are roasted.
Apply some ghee.
|
|
|
|
|
|
Til Ke Gajak
Ingredients
1 cup sesame
3/4 cup jaggery
1/2 tsp cardamom powder
2 tbsp ghee
Method
Roast sesame on low flame stirring continuously to avoid it from spluttering out of the pan. Boil jaggery in 1/2 cup water to form thick syrup. When done, check its consistency by putting a drop of the syrup in a dish of cold water. If the drop stays firm the consistency is right. Add the roasted sesame to the syrup. On a rolling board, spread a film of oil and spread the sesame-jaggery mixture. Flatten it to 1 cm thickness. When the mixture is sufficiently cooled, cut into square pieces. Store in an airtight container.
|
|
|
|
|
|
Choley Bhature
Ingredients
2 cups All purpose flour (Maida)
1 pouch Yeast
1 cup Yogurt
2 tbsp Vegetable Oil
1 small can Garbanzo beans
1/2 tsp Ginger paste
1/2 tsp Garlic powder
1 tsp Cumin seeds
2 tbsp Oil, 2 tbsp Cilantro
6-7 Mint leaves
1/2 tsp Turmeric & Chilly Powder
2-3 Bay Leaves, 2-3 Cloves
1/2 tsp Garam Masala
1 Medium-sized finely chopped onion
1 Big tomato
1 1/2 cup Water & Salt to taste
Method
Bhature
Take yeast and soak in lukewarm water for 5-10 minutes.
Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.
Choley
Take 2 tablespoons of oil in a pressue cooker and heat it.
Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering. Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
Now add the rest of ingredients including water except the cilantro and mint leaves. Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes. Also garnish with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.
|
|
|
|
|
|
Coconut Ladoo
Ingredients
300 grams grated fresh coconut (about 1 1/2 cups)
1 tin Milkmaid
200 grams (1 cup) suji (semolina)
1 cup powdered sugar (200 grams)
Method
Dry roast the semolina in a kadhai or a flat bottomed vessel. As soon as it starts to get slightly brown, take it out and keep it aside.
Add one cup grated coconut in the semolina. Keep the rest to wrap the ladoos for later on. Let the mixture cool a bit.
Mix the ground sugar after a while. Add 3/4 tin Milkmaid and mix well.
Now add all the rest of the ingredients and mix well.
Make small balls of the mixture, about the size of a table tennis ball.
Roll the ladoo in the dry coconut powder that we kept aside earlier.
Keep in refrigerator once done. Serve it with hot puri.
|
|
|
|
|
|
Dry Fruit Milk Kheer
Ingredients
1 litre milk
3/4 cup sugar
1/4 tsp. cardamom powder
15 strands saffron crushed, soaked in 1 tsp. hot milk
10-12 raisins
10-12 currants
10-12 almonds slivered
10-12 pistachios, slivered
5-6 dried peaches, quartered
5-6 dried apricots, nut removed, broken to bits
Method
Soak the raisins, currant, peaches, apricots, in hot water for 10 minutes.
Boil milk, with cardamom, saffron and sugar for 10 minutes.
Drain the soaked dry fruit, add to the boiling milk, and stir gently.
Simmer, stirring occasionally, for 5 minutes.
Add almonds, pistachios, and take off from fire. Serve hot. |
|
|
|
|
|
|
