Archive for April 2012
Bread Pakora
Ingredients:
- Bread Slices – 5
- Gram Flour (Besan) – 1 cup
- Rice Flour – 1 tbspn
- Turmeric powder (haldi) – 1/4 tspn
- Salt – 3/4 tspn
- Ajwain – 1/2 tspn
- Red chilli powder – 1/2 tspn
- Chaat masala powder – 1/4th tspn
- Water – for batter
- Garlic paste – 1/2 tspn
- Oil – for frying
Preparation:
- Cut the bread slices into half (rectangle or triangle).
- Mix gram flour, rice flour, ajwain, red chilli powder, chaat masala, turmeric, garlic paste and salt.
- Pour little water to make a smooth batter, it should be neither too thick nor too lose).
- Heat oil in pan.
- Dip the bread slice in the batter and fry till until golden brown.
- Sprinkle pakora masala and serve with chutney.
Samosa
Ingredients:
For covering
- All purpose flour (maida) – 1 cup
- water – for dough
- Carom seeds (ajwain) – 1/4 tspn
- Salt – 3/4 tspn
- Cooking oil – 2 tbsp
Stuffing
- Potatoes – 5 medium
- Boiled green peas – 1/2 cup
- Cooking oil – 2 tbspn
- Cumin seeds (jera) – 1 tspn
- Finely chopped ginger – 1/2 inch
- Green chilli chopped – 3
- Red chilli powder – 1/2 tspn
- Dry mango powder (amchoor) – 1/2 tspn
- Garam masala – 1/2 tspn
- Salt – 1 tspn
- Fresh Cilantro leaves chopped – 1 tbsp
- Chopped cashews
- Raisins – few
- Tamrind chutney
Preparation:
For Cover:
- Mix salt, oil, ajwain.
- Add a little water.
- Pat and knead well few times into soft dough.
- Cover with cloth and keep it aside for 10 – 15 minutes.
For Stuffing:
- In a bowl add mashed potatoes and salt chilli powder, mango powder, garam masala and green chilli, ginger and mix well.
- Add green peas, cashews and raisins and mix well.
- Finally, add the cilantro and keep it aside.
For Samosa:
- Make small rolls out of the dough and roll it into 4″ – 5″ diameter circle.
- Cut it into a semi-circle.
- Take one semi circle and fold it like a cone. Use water so the sides stick.
- Place a spoon of filling in the cone and seal the third side using a drop of water.
- Take a heavy pan and heat oil in it.
- Fry the samosa until golden brown.
- Serve it with tamarind chutney.
image credit: http://www.alibaba.com/product-free/115535462/Frozen_Jain_Samosa_by_A1_Samosa.html
Aloo Tikki (Potatoes)
Ingredients:
- Boiled Potatoes – 3 large
- Salt – 1 tspn
- Ground black pepper – 1/4 tspn
For Stuffing
- Green peas – 1/2 cup
- Grinded ginger – 1/2 tbsp
- Garam masala – 1/4 tspn
- Salt – 1/4 tspn
- Red chilli powder – 1/2 tspn
- Cumin seed powder – 1 tspn
- Oil – for frying the tikkis
Preparation:
- Cook the peas and mash them. Add ginger, garam masala, salt, red chilli powder, cumin seed powder. Mix everything together.
- Divide the mixture into about 10 equal portion and keep them aside.
- Peel the potatoes and mash them. Add little salt and pepper and mix properly.
- Do the same for the potatoes, divide them into 10 equal portions
- Put little oil on your hands and take the portions of potato and make them into ball.
- Take one at a time and gently press the center and add the stuffing to it.
- Fold the sides of the potato portions, making the tikki.
- Take a nonstick flat pan and put some oil on it.
- Place the tikki on the pan and cook on both sides.
- Garnish with cabbage salad, turmeric chutney, and mint chutney.
image credit: http://simplyspicy.blogspot.com/2008/03/aloo-tikki-choley-chaat.html
Aloo Kachori
Ingredients:
- Patotoes - 1 lb
- Coconut (grated) – 1
- Green chillies (chopped) – 2 or 3
- Cardamom seeds – 1 tspn
- Lemon juice – 1 1/2 tbsp
- Sugar – 1 tspn
- Salt – to taste
Preparation:
- Boil the potatoes and mash them.
- Mix coconut with green chillies, sugar, lemon, cardamom and salt to make the filling mixture.
- Take small portion of the dough and press it between the palm to make a small round puri.
- Stuff the mixtures and form into ball.
- Deep fry in oil until they turn golden brown.
- Serve with chutney!!
image credit:http://rumanarawat.blogspot.com/2011/09/aaloo-kachori.html
Besan Ladoo
Ingredients:
- Besan (gram flour)- 2 cups
- Sugar – 1 1/2 cup
- Ghee – 1 cup
- Almonds (chopped) – 1 tspn
- Pistachios (chopped) – 1 tspn
- Cashew nuts (chopped) – 1 tspn
Preparation:
- Heat ghee in non stick pan and mix besan over low heat.
- Keep stirring so lumps don’t form.
- When you smell the besan and seems cooked, remove it from heat and aloow it to cook
- Add sugar and nuts. Mix thoroughly.
- Make small about golf size balls from the mixture.
- Ladoos are ready to be served.
Badam ka Halwa (Almonds)
Ingredients:
- Almonds – 2 cups
- Sugar – 2 1/2 cup
- Kesar (for color) – 2 drops
- Ghee – 1 cup
- Milk – 1 cup
Preparation:
- Soak the almonds in hot water for 1 hour.
- Remove the almond skin and grind to a paste with the milk.
- Make sugar syrup by adding sugar to the water, boil it until its consistent.
- Add the almond paste and cook till it thickens.
- Add the kesar color
- Add ghee slowly while stirring continuously on low heat.
Gajar ka Halwa (Carrots)
Ingredients:
- Carrots – 2 lbs
- Milk – 4 cups
- Cardamom seeds – 1 tspn
- Water – 3/4 cup
- Ghee – 3 tbspn
- Raisins – 2 tbspn
- Almonds – 2 tbspn
- Pistachios – 2 tbspn
- Sugar – 2 cups
Preparation:
- Soak the raisins in water for about half hour.
- Wash and grate the carrots.
- Boil the water, when it comes to boil, add the carrots and cook for about 10 minutes.
- Add the milk and cook on low heat for 1 hour.
- Add the sugar and stir while the sugar is dissolved and milk evaporates.
- Add the ghee and simmer for 3 minutes.
- Add the cardamoms and raisins. Mix well.
- Remove the gajar halwa and garnish with almonds and pistachios.
- Serve either cold or at room temperature.
Malpura (pancakes)
Ingredients:
- Milk – 4 cups
- All purpose flour – 1/4 cup
- Suji – 1/4 cup
- Ghee – 1 1/2 cup
- Water
Preparation:
- Boil the milk until it is reduced to half the original quantity.
- Roast the suji until light brown.
- Add to the milk along with flour. Mix until no lumps remain.
- Heat the ghee in a pan.
- Pour the batter in a glass so it is easy to pour it in the pan.
- To make the malpura, pour the mixture in the pan, about the size of pan cakes.
- Cook them on both sides. Make sure they don’t become crisp.
- To make a sugar syrup, by adding the milk to the pan with sugar.
- Dip the malpura in the syrup.
- Serve hot or cold.
image credit: http://indiansnap.com/special-holi-offer-at-radisson-blu
Kheer (Rice Pudding)
Ingredients:
- Rice (washed and drained) – 1 cup
- Milk – 5 cups
- Cardamom seeds (crushed) – 4
- Almonds(chopped) – 2 tbspn
- Saffron (soaked in little hot milk) – 1 pinch
- Pistachio nuts(chopped) – 1 tbspn
- Sugar – 1/2 cup
- Raisins – 8 – 10
Preparation:
- Put the rice, milk and cardamom in a heavy bottomed pan.
- Bring the milk to boil and keep stirring until the rice are soft and grains start to break.
- The milk to should become little brownish
- Add almonds, pistachio, saffron, and raisins.
- Cook for 3 minutes
- Add sugar and keep stirring until completely dissolved.
- Remove the kheer from heat.
- Serve either warm or cold.
Ras Malai
Ingredients:
- Milk – 3 cups (for Paneer)
- Milk – 3 cups (for malai)
- Cardamon (choti elaichi) – 1/2 tspn
- Sugar – 2 cups (for syrup)
- Sugar – 1/2 cup (for malai)
- Pista – 2 tspn
- Cashew paste – 1 tbsp
- Chopped almonds – 2 tspn
- Lemon Juice – 2 tbsp
- Water – 2 cups
- Saffron – pinch
Preparation:
Paneer
- Boil milk in heavy bottomed pot while stirring continuously.
- When milk comes to boil, add lemon juice slowly so the milk cuddles (paneer).
- Pour the paneer into a cloth while the water drains out of it.
- Pour cold water on the paneer to get rid of the lemon flavor.
- Allow it drain completely while squeezing the cloth
- Make small balls, smaller than golf balls and flatten slightly.
Rasmalai
- Boil water in a pressure cooker with sugar and when it comes to boil add the paneer balls.
- Close the pressure cooker and cook for 7 minutes.
- After the balls are cooked, they should double in size. Keep them aside.
- Now to prepare the malai, add milk and sugar to heavy bottomed pan along with cashew paste, a pinch of saffron, and cardamom on medium setting.
- Boil for 20 to 30 minutes so the milk gets reduced to 2 cups.
- Take out the paneer balls from the pressure cooker and press them so water is removed from them.
- Add the balls to the boiled milk
- Garnish with pista and almonds
- Keep it in the fridge and serve it chilled.
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Jeevan Kaur