Bhature of Chole fame

Ingredients

1. White flour (Maida) – 4 cups
2. Semolina (Sooji) – 0.5 cup
3. Curd – 0.5 cup
4. Oil – 2 tbsp
5. Salt – 3/4 tsp
6. Sugar – 1 tsp
7. Baking soda – 3/4 tsp
8. Lukewarm water to knead a soft dough

Methodology

1. Knead the dough and rest for 2 hrs covered with wet muslin/kitchen cloth.

2. Deep fry in oil on medium flame

References:

1. http://www.sailusfood.com/2013/09/24/recipe-of-bhatura-punjabi-breakfast/
2. http://nishamadhulika.com/deep_fry/chole_bhature_recipe.html

Mint chutney for snacks

Ingredients

1. Mint – 1 cup
2. coriander – 1 cup
3. green chillies – per taste
4. cumin powder
5. amchoor
6. chaat masala
7. rock salt
8. curd – 0.5 cup
9. ginger – 0.5 ” piece
10. garlic – 3-4 cloves
11. 1 small onion

Methodology

1. grind all ingredients together to form a paste
2. beat curd to form a smooth paste
3. mix together and adjust masalas per your taste
4. can be served with fried snacks

Ref:

http://www.vegrecipesofindia.com/mint-chutney-recipe-for-tandoori-recipes/

Baked Nachos

Ingredients

1. All purpose flour (maida) – 1 cup
2. Corn flour (makkai aata) – 0.5 cup
3. white vinegar
4. Grated cheese – 0.25 cup
5. Turmeric – pinch
6. Cajun spice* – 1tsp
7. Baking powder  – 1 tsp
8. salt – as per taste
9. Oregano – pinch
10. Chilli flakes – pinch

Cajun spice if not available can be indianized by mixing amchoor, hing, garam masala

Methodology

1. Mix all the ingredients and knead dough.
2. Roll out into thin chappatis
3. Cut into triangle shapes
4. Bake in a baking tray at 160 deg. for 4-5 min.
5. Sprinkle olive oil on top of the baked nachos and make again for 1-2 min.
6. Serve with salsa

Ref:

http://www.zeekhanakhazana.com/recipes/baked-nachos.html

Kulfi

Ingredients

1. Milk (creamier the better) – 1 L
2. Sugar – per taste
3. Green cardamom powder – 1 tsp
4. white bread slices – 2

Methodology

1. Boil milk and then simmer and keep brushing the upper layer to the vessel sides.
2. Continue this till the milk quantity halves.
3. The vessel should be wide mouthed.
4. Steps 1 through 3 are for preparing rabri. Instant way of making rabri is to add khoya to the boiled milk and let it dissolve.
5. Add roughly crushed bread crumbs to the rabri.
6. Add sugar and elaichi powder.
7. Once everything gels well together, coll it to room temerature and store in the freezer for 3-4 hours.
8. Dry fruits like pista, badaam can be added in the rabri for the appropriate variety of kulfi.

Ref:

1. http://nishamadhulika.com/rayta/saffron-pistachio-kulfi-recipe.html
2. http://nishamadhulika.com/en/576-falooda-kulfi-recipe.html

sunny’s favourite sandwich

I am sunny.this  is my favourite sandwiches recipe.

Ingredients

1. mayonnaise  – 2 tbsp
2. grated cheese -1tbsp
3. bread – 2 slices
4. grated carrot , cucumber- 1 tbsp
5. salt – as per taste
6. black pepper – pinch
7. oregano – 0.5 tsp

method:

1. mix   the  vegetables and mayonnaise,cheese,black pepper,salt and oregano.
2. spread it on the bread slices
3. close your sandwich with the other bread slice.
4. cut it into your favourite shape.

Gulab Jamun

Ingredients

1. Khoya – 1.25 cup
2. Paneer – 0.5 cup
3. Maida – 2 or 3 tbs
4. pinch soda (optional)
5. Oil for frying
6. Pistachio/raisins

Syrup

1. Green cardamom powder
2. Sugar – 2 cup
3. Water – 2 cup
4. Rose essence – 2 drops

Methodology

1. Prepare 1 string syrup by boiling its ingredients on medium flame in a very thick bottomed vessel.
2. Keep it warm on flame
3. Mix Khoya, paneer and maida roughly with your hands in a bowl.
4. Gradually add little water so as to knead a soft dough.
5. Don’t knead too hard and take care to not leave cracks in the dough.
6. Fry these in medium flame oil. Take care to evenly fry jamuns from all sides.
7. Check initially with 1 ball, if it breaks then add more white flour.
8. Add fried jamuns in warm syrup and let it rest for 2-3 hours for the flavor to sink in.

References

1. http://www.sharmispassions.com/2013/12/gulab-jamun-recipe-paneer-gulab-jamun.html
2. http://nishamadhulika.com/sweets/gulab_jamun_recipe.html
3. http://www.rakskitchen.net/2013/10/gulab-jamun-recipe-gulab-jamun-with.html
4. http://www.sailusfood.com/2005/11/29/gulab-jamuns-traditional-indian-milk-mithai/

Gujiya

Dough Ingredients

1. All purpose flour (Maida)  1.5 cup
2. Suji  – 1tbsp
3. Ghee – 2 tbsp
4. Milk or curd – 0.25 cup
5. Water to knead

Filling Ingredients

1. Khoya – 200gm (2 cup)
2. Suji  – 1 cup
3. Ghee – 2 tbsp
4. Sugar (powdered) – 2 cup
5. Desiccated coconut – 1 cup
6. Raisins. kalonji, almonds, cashews
7. Small cardamom powder

Methodology

1. Knead stiff dough with all ingredients
2. Cover the dough with moist cloth.
3. For the filling, roast suji in ghee till light brown
4. Roast khoya till light brown.
5. Mix  all the filling ingredients together only after the roasted suji and khoya have cooled down.
6. In small rolled out puris of dough, add 1 tbsp filling and join after moistening edges with water.
7. Fry on medium heat

References:

http://nishamadhulika.com/sweets/gujiya-recipe.html

http://www.sanjeevkapoor.com/mawa-gujiya—marwari-vegetarian-cooking.aspx

http://priyankakitchen.blogspot.in/2012/08/mawa-gujiya.html

Gur Sweetened Rice

Ingredients

1. Rice – 1 cup
2. Gur – 3/4 cup
3. Whole spice – 2 peppercorns, 1 bay leaf, 2 cloves
4. Green cardamom powder – pinch
5. Fennel seeds (saunf) – 1 pinch
6. salt – 1/2 tsp
7. Dry fruits – raisins, cashews, almonds – chopped, fried if required

Methodology

1. Wash and soak rice for around 30 min.
2. Around the same time or overnight, also soak jaggery in 1 cup water. If in hurry, just heat up the water enough for the jaggery to dissolve completely.
3. In little ghee/oil, add whole spices then dry fruits.
4. followed by rice, salt and fennel seeds.
5. Half cook rice in 2 cups water.
6. Add jaggery soaked water into the rice and cardamom powder.
7. Cook like normal rice thereafter.
8. Adjust water per the consistency required.
9. Take care to not cook on high as jaggery gets burnt easily.

Reference:

1. http://www.vegrecipesofindia.com/jaggery-rice-recipe-gur-walay-chawal

Turnip, Carrot pickle

Ingredients

1. Turnip – cut into 4 pieces
2. Carrot, cauliflower – as required
3. Salt – per taste
4. Turmeric – a pinch
5. Black peppercorns – 4
6. Green Chili – per taste
7. Spring onion

Methodology

1. Boil cut veggies in water just 1 level above the veggies
2. Add salt  and Turmeric
3. Give 1 boil, then simmer for few minutes.
4. In a clean and dry glass bottle, add coarsely crushed mustard seeds or rai.
5. Add the peppercorns, green chili, chopped spring onion and veggies which must be cool by now.
6. Add water in sufficient quantity so that  all veggies are submersed.
7. Adjust salt quantity.
8. Keep the tightly closed container in sun for 2-3 days after which it is ready to consume.
9. This pickle needs to be consumed within a week

Ref: http://sindhirasoi.com/2008/11/17/a-fool-proof-sindhi-pickle/

Til Gur Ladoo

Ingredients

1. Black/white/mix sesame seeds  – 1 Cup
2. Jaggery (Gur) – 1/2 cup
3. Ginger powder – 1/2 tsp  or grated ginger – 1″ piece
4. Coconut desiccated/fresh – 3 tsp
5. Green cardamom powder – 1/2 tsp
6. Crushed, roasted peanuts – 1 tbsp

Methodology

1. Dry roast sesame seeds on medium flame. Take care to not roast much as it may lead to slightly bitter taste.
2. In a mixer, coarsely crush sesame seeds till the count of 3 so as to not powder these.
3. Add grated gur, ginger, cardamom powder, coconut. Grind till all ingredients mix well together.
4. With wet hands or ghee smeared hands, roll small chunks of mixture into ladoos.
5. This would make medium size 6-7 ladoos in quantity.

 

References:

• http://www.yummytummyaarthi.com/2013/09/ellu-urundai-sesame-ladoos-til-ladoos.html
• http://chefinyou.com/2009/08/nugal-untallu-sesame-ladoos-recipe/
• http://www.sanjeevkapoor.com/til-aur-gur-ke-ladoo.aspx
• http://www.banaraskakhana.com/2012/01/til-gud-tilgul-til-ka-laddoo-or-sesame.html