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Malpua |
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Ingredients
1 cup milk
1 tsp aniseeds
1 tbsp poppy seeds
1 tsp black cardamom
4 tbsp flour
2 tbsp powdered sugar |
Method :
Mix the sugar and milk well and when the sugar is dissolved add the
flour and form a batter. Beat the batter till smooth and add the rest of
the ingredients. Heat enough ghee for deep-frying and put two
tablespoons of the batter in it and spread it into a thin round shape.
Fry till golden brown and drain the excess ghee. Serve when hot. |
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Ragda Patties |
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Ingredients
250 gms White Vatana
500 gms Potatoes
2 tbsp. Cornflour
1 no. Green chilly
1/2 tsp. Cumin seeds (jeera)
Curry
Leaves(kadhi patta) a few
1/2 tsp. Garam Masala powder
1/2 tsp. Red chili powder
1/4 tsp. Turmeric (haldi)
1 tbsp.+ Oil to fry
Salt As per taste |
Method :
Soak vatana in water for about six hours and boil with haldi till done.
Add salt, mash a little. Boil potatoes, peel & mash them, add corn
flour, finely cut green chilies and salt. To make the pattice, make
small balls of the potato mix and then apply slight pressure to flatten
it evenly. Heat the Tava, put a little oil on it & fry pattice gently on
both sides. Fry on slow or medium heat. Keep aside. Heat 1 tbsp. of oil,
lightly fry jeera, kadhi patta, chili powder and Garam Masala Powder to
make vaghar. Put this vaghar on the Ragda. Just before serving, take
pattice and pour ragda on it. Serve hot with Tamarind Chutney and sliced
onions. |
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Aloo Chana
Chat
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Ingredients
3 Potatoes, boiled, peeled, diced
1 can Chick peas, drained
1/2 tsp Red chilli powder
1 tsp Roasted cumin powder
1 tsp Chaat masala
2 Green chillis, deseeded, finely chopped
2 tbsp Chopped coriander leaves
1 Small onion, finely chopped
1 Tomato, deseeded, medium chopped
Juice of 1 to 1 1/2 lemons
Salt to taste |
Method :
Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry
for 1 minute. Add onion, saut頵ntil soft, stirring occasionally. Add
garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb
cubes and fry until brown, about 5 minutes. Whisk yogurt, saffron
mixture, salt and chili powder together and add to lamb cubes. Cook for
5 minutes. Grind almonds with enough water to form a thick paste. Add
paste and whole chilies to lamb cubes, stir well to mix paste with
gravy. Simmer for 5 minutes over low heat. Add coconut milk, reduce heat
to low, cover and simmer for 35-40 minutes or until lamb is cooked
through and tender. Uncover the pan for the last 10 minutes of cooking.
Transfer to a warmed dish and serve at once. |
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Aloo Tikki |
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Ingredients
6 potatoes
1/4 tsp green chilli paste
1/4 tsp garam masala
Salt as per taste
1/2 cup bread crumbs
1/4 tsp turmeric powder
1/4 tsp ginger paste
1 egg, beaten
Oil for frying |
Method :
Microwave potaoes for 7 mins. Peel and smash the potatoes. Mix in
potatoes rest of the ingredients except oil and egg and make small
patties. Heat oil in a frying pan and roll it in beaten egg. Deep fry
till golden brown and serve hot with wafers |
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Puri Bhaji |
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Ingredients for
Pooris
2 cup Wheat flour
2 tbsp. Curd
Water to knead dough
Salt to taste
Oil to deep fry
Ingredients for Bhaji
2 Potatoes boiled, peeled and sliced
1 Chopped onion
2 Chopped green chillies
1/2 tsp. Ginger finely chopped
1/2 tsp.Crushed garlic
3-4 pinches Turmeric powder
1 tsp. Lemon juice
1 tbsp. Oil
1 tbsp. Coriander finely chopped
1/2 tsp. each Cumin & mustard
seeds |
Method :
For Pooris : Mix curd in the flour and add salt. Knead soft pliable
dough with water. Keep aside for 15 minutes. Divide dough into 10-12
parts, shape into balls. Roll each into 4 rounds with the help of some
oil or dough. Heat oil in a deep pan, fry on both sides till light
brown. Drain the oil on a kitchen paper. Serve hot with bhaji.
For Bhaji : Heat oil in a pan, add the seeds and allow it to splutter.
Add the ginger, garlic, chilli and onion and stir it till the onion is
tender. Add potatoes, salt, turmeric and lemon juice. Stir well and cook
for a minute or two. Transfer to bowl, garnish with chopped coriander
leaves. Serve hot with pooris.
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