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Puri Bhaji
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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Aloo Tikki
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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Fenugreek Parathas
Ingredients
Whole-wheat flour [atta]-2 cups
Salt to taste
Ghee/oil- 2 tbsp
Chopped fenugreek leaves [methi]-2 tbsp
Roasted crushed saunf[fennel]seeds- 1tsp
Water-as required to make the dough.
Method
Mix together the wheat flour, salt, saunf, ghee/oil together, using warm water make a smooth, soft and pliable dough. Rest it for 10 mins. Mix in the chopped methi leaves. Divide into equal portions. Roll each portion into flat parathas. Cook them on a tava. Smear ghee/oil on both sides. Remove when done. Serve hot.
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Aloo Chana Chat
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, sauté until 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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Ragda Patties
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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Malpua
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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Kheer
Ingredients
1 litre milk
1 tbsp basmati rice(washed)
1 cup sugar
2-3 bay leaves
1/4 tsp cumin seeds
5 cardamoms
4 cm cinnamon
4 cloves
a pinch of salt
1 tsp ghee.
For Garnishing: 6 almonds(sliced), a handful of raisins, 8 cashewnuts(chopped), a little ghee.
Method
Heat ghee in a pressure cooker.Add bay leaves and cuminseeds.When they splutter add 2 tbsp sugar.Lower the heat and stir the sugar.When it caramelises to a dark brown colour, add milk, When the milk comes to a boil, add rice.Stir well.Pressure cook for 10-15 minutes.When cool, mix the rice and milk well with a hand beater.Add sugar and simmer for 5 minutes.Remove from heat.Powder cinnamon, cardamoms and cloves finely, and add to the milk.Stir well. Heat a little ghee and fry the raisins, cashewnuts and almonds lightly. Add to the milk and serve.
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