Indian Kadai

Besan ka Cheela (Gram Flour Pancake)

2011-03-06T08:09:00.000-08:00

Ingredient

Besan (Gram flour)-1 cup
onion – 1 chopped finely
Green Chilli – 1 chopped
Coriander leaves – ½ cup chopped
Salt to taste

Method
1.Mix all the ingredients in a bowl and make a smooth batter with water for cheela/pancake.
There should be no lump in the batter.
2. Heat a non stick tava and grease it with oil. Now pour some batter on the tava and spread
it in a round shape. Pour some oil around the cheela.
3. Cook on medium flame. After 2-3 min or when one side gets cooked turn the other side
and cook it for 2-3 min. or till the color becomes brown.
4. Serve it with tomato sauce or coriander chutney.

Tip : Instead of coriander leaves chopped spinach can be added.

SABUDANA (SAGO) KHICHIDI RECIPE

2011-03-04T03:53:00.000-08:00

Fresh home made sabudana khichdi

Ingredients:
1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillis chopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves

Method:
1. Wash and soak sabudana in water for minimum 2 hrs.
2. Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
3. Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
4. Add potatoes and stir well. Mix sabudana mixture and mix gently.
5. Mix the grated coconut and garnish with coriander leaves.
Sprinkle some lemon juice over it and serve hot and eat it with curd.

Upvas or Vrat ka Khana (fasting food)

2011-03-03T01:34:00.000-08:00

Yesterday was Mahashivratri. I observed upvas and cooked upvas food. I prepared singhare ke atte ka Parantha, sukhe aloo and coriander chutney. In sweet I prepared upvas rice kheer.

singhare ke atte ka Parantha

Ingredient

singhare ka atta – 2 cup
Boiled potato – one
Water

Method

1. In singhare ka atta mash one boild potato.
2. Make dough with enough quantity of water.
3. Take one ball of dough. Put some dry atta and spread the dough with fingers.
4. Roast both sides on tava with little ghee on both sides till golden brown.

Sukhe Aloo/Dry Potato Bhaaji

Ingredient

Boiled Potato – ½ kg
Tomato – 2
Green Chilli – 2
ghee
Salt to taste
Green Coriander washed and Chopped.

Method

1. Cut the boiled potatoes in cubes or crush with hand.
2. In a kadai put desi ghee (pure ghee).
3. Add green chilli, grated tomato and fry till ghee comes out.
4. Now fry the potatoes. Add the salt.
5. Garnish with chopped coriander.

Green Coriander (Cilantro) Chutney

Ingredient

Green Coriander – 2 cups
Green Chilli – 2
Roasted peanut – 2 tbsp
Lemon juice – 1 teaspoon
Salt to taste

Method

Grind green coriander, green chilli, peanut and salt in mixer till smooth consistency is reached. Take out in a bowl and add lemon juice.

Upvas ke chawal (rice) ki kheer

Ingredient

Upvas ke chawal – 1 small katori
Milk – 2 glass
Sugar – 2 table spoon
Raisins – 1 table spoon
cardamom powder

Method

1. Wash the vrat ke rice.
2. In a kadai boil the milk
3. When milk is boiled add rice.
4. Cook on slow flame.
5. When it becomes thick add sugar and soaked raisins.
6. Again boil and sprinkle cardamom powder.

Instant Khaman (Besan) Dhokla

2011-02-27T07:24:00.000-08:00

Ingredients :

1 cup Besan (Gram flour)
1tsp Green Chilies paste
1tsp Ginger paste
1 sachet Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
Salt to taste
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves chopped
2-3 green slit and deseeded
2 tsp sugar powder

Method

1. In a bowl put 1 cup besan. Add water till the smooth consistency of pakora batter is reached.
2. Add turmeric powder, ginger green chili paste, oil and salt to the batter and mix well.
3. Keep the steamer or cooker ready on gas.
4. Grease a plate.
5. Just before pouring batter in the tray mix 1 lemon juice and eno.
6. Steam for 20 minutes or till done.
7. Cool for sometime and cut into big cubes.
8. Heat little oil in a small pan and add mustard seeds, curry leaves, slit chillies. Add ½ cup water and 2 tsp sugar powder. Remove and pour it over dhoklas.
9. Garnish the dhokla with chopped coriander leaves.

Dahi Bhalle

2011-02-25T09:41:00.000-08:00

Ingredients

¾ cup moong dhuli dal
¼ cup urad dhuli dal
yoghurt
2 tsp roasted cumin powder
1 tsp red chilli powder
1 tsp kala namak -
salt
1 ½ tsp sugar powder
oil for frying
chopped green coriander leaves
mint chutney
tamarind chutney

Method

1. Wash and soak the dal in cold water for 3-4 hours. Grind to a smooth paste with little water. Whisk the batter till it becomes lighter.

2. Heat oil in a kadai. Drop tablespoons of batter in it and fry until light brown in colour.

3. Remove on tissue paper. Put the bhalle in hot water with 1 tsp salt in it. Leave for few minutes. Squeeze out the water between the palm of your hands.

4. Whisk the yoghurt well. Add kala namak, salt and sugar powder according to taste.

5. While serving first place the squeezed bhalle on a plate and cover it with yoghurt. Sprinkle some red chilli powder and roasted cumin powder. Put some mint chutney and tamarind chutney.

6. Garnish with coriander leaves.

Tip : In the bhalle batter few soaked raisins may be added.

Paneer Tikka

2011-02-24T03:03:00.001-08:00

Ingredients

200g paneer cut into cubes.

2 green capsicums cut into squares

2 onions, chopped in 1-inch long thin slices

Freshly crushed black pepper

Chaat masala

salt to taste

Method

1. Heat oil in a non stick pan and saute paneer cubes, capsicums and onions on medium flame.

2. Saute till all the above ingredients start browning,

3. Add salt and pepper and chaat masala

4. Serve hot with green pudina chutney and sauce.

5. It is a great appetizer and a delicious snack.

Poha

2009-07-15T05:52:00.001-07:00

Ingridients

1 cup beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
1/2 tsp each cumin & mustard seeds.
Method

Wash poha till clean.
Drain water sprinkle a handful of clear water and keep aside.
After 15 minutes loosen the poha gently, and break lumps with fingers.
In a heavy saucepan, heat oil, add seeds and then potatoes.
Stir for 2-3 minutes and then add onion, chillies and curry leaves.
Stir and fry onions till tender. Take off fire.
Add poha and all other ingredients.
Save some coconut and coriander leaves for garnishing.
Mix very well. Adjust salt and lime as per taste.
Return to low flame till hot. Stir gently every now and then.
Transfer to serving dish and garnish with coriander and coconut.
Eat it with curd or any (dhaniya or pudhina) chutney.

Note:- 1.You can add loads of (peas, cauliflower, capsicum)vegetables to make it healthier.

A VISIT TO AMRITSAR

2009-04-13T22:17:00.000-07:00

Recently I visited Amritsar. Amritsar district in the State of Punjab, India is about 217 km from Chandigarh. It takes about 5.00 hrs from Chandigarh.

Golden temple(Harmandir Sahib) The Golden temple is famous for its full golden dome, it is one of the most sacred pilgrim spots for Sikhs where Granth Sahib is kept. The 'Guru Ka Langar' offers free food to thousands of people everyday.

Jallian Wala Bagh The memorial at this site commemorates the 2000 Indians who were killed or wounded, shot indiscriminately by the British under the command of Gen Michael O"Dyer on April13, 1919 while participating in a peaceful public meeting. It is just opposite the Golden Temple.

Wagah Border Wagah is an Indo-Pak border between Amritsar and Lahore. The daily highlight is the evening "Beating the Retreat" ceremony. The Border ceremony starts at 6.00 to 6.30 p.m.

Durgiana Temple The Durgiana temple is also a very famous Hindu temple located in the city. It is built after the design of the Golden Temple.

Amritsari Kulchas and Papar- Waria are famous. The city is the best place on earth to experience the culinary expertise of Punjabis.

Bhrawan Da Dhaba in Town Hall is best dhaba in Amritsar. They offer thali for Rs.80, two amritsari aloo kulchas/two amritsar paneer kulchas, chana masala, sabut urad dal, aloo gobhi, boondi raita and salad, all made in pure/desi ghee. It’s phirni is very tasty for Rs.10/- per plate served in baked mud bowls. Lassi is a must have in Amritsar.

Green Chana and Potato Bhaji

2009-02-10T01:12:00.000-08:00

Ingredients

1. 250 grms fresh Green Chana
2. 1 Onion Chopped fine
3. 4 garlic cloves chopped fine
4. 1/2 inch ginger grated
5. 1 Tomato cut into small pieces
6. 1 Potato peeled and cubed
7. 1 tsp Coriander powder
8. 1 tsp red chili powder
9. 1 tsp turmeric powder
10. Hing and cumin seeds for seasoning
11. salt to taste

Method
1. Heat oil in a Pressure Cooker add the hing and cumin seeds, then add chopped garlic and onions and sauté till onions become pink.
2. Add grated ginger and sauté for a few minutes.
3. Now add in all powders and mix well.
4. Add the tomatoes and sauté till soft.
5. Add the Green Chana and potato. Add salt and about 1/4 cup of water. Close the lid and cook for two whistles. Serve hot with Chapattis.

Note : Instead of potato cubes of cottage cheese can be added.

In India fresh chana is easily available with subziwallas with pods removed.

Sweet Corn Soup

2007-01-20T02:08:00.000-08:00

Ingredients:

Large corn cobs (bhutta) - 6
2 tbsp butter
1/2 cup cabbage finely chopped
1 carrot finely cut
1 tbsp cornflour
salt to taste

Method:

Pressure cook the corn kernels till tender.
Keep about 1/4 cup cooked corn kernels aside for later use.
Grind rest of the corn kernels.
Heat butter in a pan, add carrot and cabbage.
Fry for a minute, add corn and 6 cups of water and salt.
Cook for ten minutes and add 1 tbsp cornflour mix in 1/2 cup of water.
Add cooked whole corn kernels which were kept aside.
Cook for 5 more minutes and serve hot.

TIP - If fresh corn is not available, canned sweet corn tin can be used. Soya sauce, chilli sauce and vinegar can be added.

Paneer Bhurji

2007-01-07T21:50:00.000-08:00

Ingredients:

Paneer - 250 gms (crumbled)
Onions - 2 (chopped finely)
Green Chillies - 2 (slit lengthwise)
Tomato - 1 (chopped finely)
Capsicum - 1 (slit into long thin strips)
Coriander leaves - chopped
Milk - 2 tbsp
Garam Masala - ¼ tsp
Turmeric - ½ tsp
Red Chilli Powder - ½ tsp
Dhania powder - ½ tsp
Salt - to taste
Ghee or butter - 1 tbsp

Method:

Heat ghee or butter in a heavy saucepan.
Add onions and fry till pink.
Fry green chillies.
Fry the capsicum till tender.
Add tomatoes and fry further till mushy.
Add all the masala and milk and cook for 3-4 minutes.
Add paneer. Mix well. Cook for further 3-4 minutes.
Take in a serving dish.
Garnish with coriander leaves.
Serve hot with naans, paranthas, etc.

Tip : It is very tasty and can be prepared in a jiffy.

Makai ki Roti and Sarson ka Saag

2006-12-17T22:59:00.000-08:00

Sarson ka saag

Ingredients
3 bunches sarson, chopped
1 bunch spinach, chopped
1 bunch bathua (Amaranthus leaves)
4 onions, chopped
2 tomatoes, chopped
3 green chillies, chopped
1 tsp garlic, minced
Ginger - 1 inch piece
Salt to taste
2 tsp makai flour
2 tbsp curd
2 tbsp pure ghee
Hing powder - ½ tsp.

Method:
1. Remove stems of greens and wash them thoroughly.
2. Chop sarson, spinach and bathua finely and pressure-cook them for about half-an-hour. When cool, grind coarsely alongwith green chillies.
3. Heat oil in a pan. Add onion and sauté till golden brown.
4. Add garlic, ginger and stir-fry for two minutes.
5. Add chopped tomatoes and cook till tender.
6. Add coarsely ground sarson paste, salt and cook for 15-20 minutes.
8. Add makai flour diluted in two tbsp curd. Cook for another 5-10 minutes.
9. Serve with tempering of ghee and hing powder.

Makai ki roti

Ingredients

2 1/2 cup maize flour
water

Method

1. Prepare a dough by adding water gradually.
2. Shape rotis between plastic sheets.
3. Cook on hot, well-greased griddle on slow flame.
4. Add a little ghee on both sides while cooking. Smear ghee on top and serve hot.

Tip : Chopped methi leaves or grated radish can be added while making the dough.

Mixed Vegetable Pakoda

2006-12-10T22:41:00.001-08:00

Ingredients:

Palak - 13-14 leaves
Methi leaves - few
Cauliflower- 8-10 small florets
Onion - 2
Potato - 2
Tomato -1
Gram flour (besan) 250 gms
Green chillies 2
Ginger 1 inch piece
Ajwain - ½ tea spoon
Red chilli powder - ½ tea spoon
Salt to taste
Oil to fry

Method :

1. Wash palak and methi leaves, drain water and chop coarsely.
2. Cut onion, potato and tomato into fine pieces.
3. Take out small florets of cauliflower and wash.
4. Chop green chillies and grate ginger.
5. Gradually add gram flour to the vegetables till the batter is of semi-solid consistency.
6. Add ajwain and salt.
7. Add water if required since the besan can be mixed in the juice of vegetables itself.
8. Heat the oil, take the batter and drop in small portions into the oil.
9. Cook on medium fire till the pakodas are of light brown colour.
10. Mixed vegetable pakodas are delicious and can be eaten plain or with tomato sauce.

Badam Halwa

2006-12-03T23:13:00.000-08:00

Ingredients

Badam : 50 nos
Sugar : 2 heaped tbsp.
Pure Ghee : 2 tbsp.
Milk - ¼ tea cup

Method :

Soak Badams for 6-7 hours. Then remove the outer skin.
Grind the badams into a smooth paste using just enough water (chatni like consistency).
Heat ghee in a kadai, add the badam paste and mix it well.
Keep on stirring on low flame till it becomes dry and nice smell starts coming.
Add milk and sugar and keep on stirring till it leaves the sides of the kadai.
Relish the hot badam halwa.

Tip : If you feel that the paste is sticking with pan, add more ghee. Badam halwa is too tasty in itself that there is no need of adding cardamom, saffron or any other dry fruit. With a glass of milk it makes a very healthy breakfast. It is good for growing children.

Rajma Chawal

2006-11-28T21:12:00.000-08:00

Rajma Chawal is a simple yet delicious meal for Sunday afternoon or after a hard day’s work. A little planning is required. It is important to soak Rajma (Kidney beans) for 7-8 hours. Jammu Rajma or Kashmiri Rajma is a variety of Rajma which is smaller and red in colour. I prefer this variety over other varieties as it takes only 15 minutes to cook Jammu Rajma whereas other varieties take minimum 25 minutes to cook. Also it is tasty and looks good.

Ingredients :

1 cup Jammu Rajma
Onions – 2 big (chopped finely)
Tomatoes – 2 big (grated)
Ginger – 1 tbsp (grated)
Green Chillies – 2 (whole)
Coriander leaves – 1 tbsp. (chopped)
Turmeric powder – ½ tsp.
Dhania powder – 1 ½ tsp.
Red chilli powder – ¾ tsp.
Garam Masala – 1 tsp.
Oil – 1 tbsp.
Salt – As per tast.

Method :

1. Soak Rajma in water for 7-8 hours.
2. Discard water (some people use it).
3. Add 4 cups of water and salt. Cook for 15 minutes.
4. In a kadai put oil, fry onions for few minutes.
5. Fry ginger and whole green chillies.
6. Fry grated tomatoes and then add all the masalas.
7. Add the cooked Rajma. Simmer for a few minutes.
8. Add more water if required.
9. Garnish with coriander.
10. Serve hot with Rice.

Seviyan (Vermicelli) Upma

2006-11-19T23:25:00.000-08:00

Ingredients:

Vermicelli (Bambino) Seviyan - 3 cups
Onion - 2 (Cut into small pieces)
French Beans - 10-12 (cut into small pieces)
Green Peas - 1 cup
Carrot - 1 (Cut into small pieces)
Cauliflower - 8-10 small florets
Tomatoes - 2 (chopped)
Mustard Seeds or Rai - 1 tsp
Kari Patta - a few
Green chillies - 2 (Cut into 2 pieces)
Coriander leaves - finely chopped
Turmeric - ½ tea spoon
Red chilli powder - ½ tea spoon
Salt - as per the taste
Oil - 1 1/2 tbsp
Water - 6 cups

Method:

Dry roast Vermicelli in a Kadai until it becomes brownish in colour and then take out of the kadai.
In the same kadai add oil, now add mustard seeds, after they burst add Kadi Patta and green chillies.
Now fry onion. When the onions become brown add tomatoes.
Add the cooked vegetables (Cook the vegetables separately).
Now add turmeric, salt, chilli powder and mix well.
Then add hot water (double of vermicelli).
When water starts boiling, add the roasted seviyan. Cook on high for 2-3 minutes and then reduce the flame.
Cook till the vermicelli becomes soft.
Garnish with coriander leaves.
Eat with green coriander chutney or curd.

Tip : All the finely cut vegetables can be separately cooked in a microwave on high for 4 minutes with a little water sprinkled over the vegetables. Sometimes there is no vegetable at home, vermicelli can be cooked with only onion and tomato. It also tastes good. It is an instant breakfast.

GREEN PEAS !!!

2006-11-14T02:16:00.000-08:00

Green Peas are full of protein, vitamins and minerals. It is also a source of dietary fibre. Green peas provide some amounts of vitamin C. The sodium content of green peas is low and fat is almost zero.

It is time of the year to keep your family warm with soups. With winter setting in and need of warm soup thus arising, I am giving you another recipe of soup i.e. Peas Soup.

Peas Soup

2006-11-14T02:05:00.001-08:00

Ingredients

500 gms. Pea Pods
2 medium potatoes
1 big onion
salt - less than ¼ tsp.
fresh powdered black pepper -1/4 tsp.
4 cups water
1 tsp. butter
Fresh cream (from top of milk)

Method:

Cut the onion and potatoes lengthwise.
Take out the peas from the pods.
Heat 1 teaspoon butter.
Fry onion for few seconds, followed by potatoes.
Now add peas and 4 cups of water.
Pressure cook the above. (about 2 whistles).
Cool the contents and Blend in mixer till smooth.
Strain and Boil alongwith salt and pepper powder.
Serve hot with a swirl of fresh cream (make smooth with spoon) and pepper.

Note : For four people. The soup is divine. My children like it
very much. The recipe is more or less similar to that of Tomato Soup.

Tomato Soup

2006-11-12T20:44:00.000-08:00

Botanically a fruit, the tomato is nutritionally categorized as a vegetable. It is rich in calcium, phosphorus, Vitamin C & A and Carbohydrate. It acts as a stimulant to the kidneys and helps in washing away toxins. The red colour (lycopene) keeps aging at bay. Lycopene is an antioxidant which makes sure that there is no harmful free radicals in the system.

Tomatoes can be cooked alongwith vegetables, can be consumed raw in salad or delicious tomato soup can be made.

Tomato Soup (Step-by-Step)

Ingredients

500 gms. red and ripe tomatoes
2 medium potatoes
1 big onion
2 tbsp. sugar
salt - less than ¼ tsp.
fresh powdered black pepper -1/4 tsp.
4 cups water
1 tsp. butter
1 inch ginger (optional)
Fresh cream (from top of milk)

Method:

1. Cut the tomatoes in small pieces.
2. Cut the onion and potatoes lengthwise.
3. Heat 1 teaspoon butter.
4. Fry onion for few second, followed by potatoes.
5. Now add chopped tomatoes and ginger.
6. Add 4 cups of water.
7. Pressure cook the above. (about 2 whistles)
8. Cool the contents and Blend in mixer till smooth.
9. Strain to remove seeds and peels.
10. Boil the strained soup alongwith salt, sugar and pepper powder.
11. Serve hot with a swirl of fresh cream (make smooth with spoon) and pepper.

Note : I make this much soup for four persons. I never add any
thickening agent like cornflour or maida. Potatoes make the soup thick.

A visit to Patiala

2006-11-02T20:55:00.000-08:00

Hi Friends!

Recently I visited Patiala. Patiala is a city in the Punjab State of India. It takes about one and a half hour to drive to Patiala from Chandigarh. Patiala is famous for its peg (referred as Patiala Peg), pagri (traditional headgear), paranda or Parandi (women weave them at the end of their plaits or braids. The ‘parandi’ today seems to have become an item used exclusively in weddings or as a souvenir being bought by tourists or being gifted to them), Jutti (traditional Punjabi footwear embroidered in several patterns and colours to match dresses), Patiala shahi salwar (A large amount of cloth is required to make the heavily pleated salwar . In the olden times only Royal people could afford to buy the seven metres of cloth needed to make a suit with a Patiala salwar. Hence tagged ‘shahi’), Patiala Lassi (a big glass of lassi) and Phulkari (traditional embroidery of Punjab).

"Sheesh Mahal"

Another picture of "Sheesh Mahal"

"Quila Mubarak"

A "Jutti" shop in Patiala

Now, I am telling you the way Patiala Lassi is being made. Though one can have Lassi in any season, it is best to consume it during hot Summer days. It kills body heat.

Lassi Patiala

Ingredients:

2 cups fresh Curd
1 tbsp. sugar
1 cardamom powdered
8-10 strands saffron
1/2 cup crushed ice
Malai - 2 tsp.
Milk - 1 tsp.

Method:

1. Soak saffron in 1 tsp. of milk and rub till dissolved.
2. Mix sugar in curd till well dissolved.
3. Just before serving combine all ingredients.
4. Whip well with a hand or electric beater.
5. The lassi is ready when it is light and frothy.
6. Serve chilled with malai (fresh cream) on top.

Note: 1-2 drops of Rose, Kewra or Vanilla essence can be added instead of saffron. Also cardamom is optional.

Kadhi Chawal

2006-10-30T01:21:00.000-08:00

Punjabis are predominantly wheat eating people. They cook rice only on special occasions. Rice is eaten with Rajma, Chole or Kadhi. In winter rice is cooked with peas called matarwale chawal. Kadhi rice and Rajma rice are my favourite dishes too. I prepare it on Sundays or on holidays for lunch.

Punjabi Kadhi

Ingredients: - Sour curd - 1kg, Gram flour- 1 cup, Water -1 litre, Onions-2 chopped, Garlic-6 cloves, Ginger-1" piece, Salt - 2 tsp., 1 tea spoon Garam Masala, Cooking oil- 3 tbsp., Chopped coriander-50 grams.

For Baghar or Tadka: - Mustard (Rai) -1 tsp., Fenugreek (Methi)-1/2 tsp., Cumin seed (Jeera)- 1/2 tsp., 6-7 curry leaves

Pakoras (Dumplings) Gram flour -250 grams, Sliced onions, green chillies, fenugreek or spinach chopped, salt -1 tsp., red chilli powder -1/2 tsp., and oil to fry.

Method

Heat oil in a pan. Add mustard, fenugreek and cumin seeds. Add paste of garlic and ginger. Fry the paste till it gets brown, add chopped onions and fry them till light brown. Keep aside. Make batter with gram flour, add water, salt and spices. Beat well till it is light and fluffy. Add onion, chopped chillies and fenugreek or spinach leaves. Heat oil in a Kadai. Make pakoras. Beat curd, add gram flour and water and stir well. Add this to the fried onion-ginger garlic paste. Add salt and powdered masalas to it. Bring it to a boil, lower the heat. Cook for 10-15 minutes (stirring frequently) till it coats the back of the ladle, add pakoras and chopped coriander. Cover and keep it aside.

Kadhi goes well with boiled rice.

Matthi

2006-10-29T21:08:00.000-08:00

Ingredients:

1/2 kg. all purpose flour i.e. maida
1 tsp. Salt
1 tsp. ajwain
3/4 cup Oil to make dough
whole black peppers
Water to make dough
Oil for frying

Method:

Mix salt and ajwain in the maida. Add oil. Mix the oil well into the flour. Oil should be evenly mixed into the flour. To test if you have added sufficient oil, take some mixture in your hands and close your hands, then open them, mixture should retain the shape.

Actually the main trick in matthi is how much oil to put and how hard the dough is. Now knead it into a hard (it will be so hard that when you roll out a matthi, its edges will crack, if they are smooth like a roti that means your dough is not hard enough) dough by using as little water as possible. The dough too need not look smooth. Now cover it with wet paper towel/cloth. Leave it for 15 minutes. Now make small rounds and roll out into thick matthis. Put some marks on it using a knife (to prevent it from rising like a puri). Insert one or two whole black peppers into the matthis. Deep fry. Enjoy with hot tea.

Note:

You can roll out all the matthis first and then put marks on all of them and then deep fry them in the end together. I believe if you put lots of matthis in the oil together its better. You can also cover your rolled out matthis with wet paper towel/cloth, to prevent them from drying up.

Hints:

If your matthis have not come out to be khasta and are hard to break, you have not put enough oil. Also you need to apply lot of pressure to make rounds and to roll out the matthis as the dough is very hard.

Namak Pare

Method:

Make the dough exactly as above. Make a big round of the size of a thick roti. Roll it out as big as possible. Take a knife and cut it into diamond shaped namak pares by first putting marks from top to bottom 3/4 cm apart all over it parallel to each other and then at an angle. Deep fry.

Mooli (Radish) paratha

2006-10-26T01:38:00.000-07:00

Ingredients:

For Dough
2 cups whole wheat flour

for stuffing
1 cup grated mooli
1 boiled and mashed potato
1/2 tsp. ginger grated
1 green chilli crushed
1 tbsp. coriander leaves chopped
1/2 tsp. garam masala
salt to taste
oil to shallow fry

Method:

1. Make soft dough of wheat flour. Keep aside for 15 minutes.
2. Sprinkle some salt over grated mooli this will release the excess water.
3. After 5 minutes, press and remove all excess water.
4. Mix mashed potato and all other ingredients, except oil.
5. Divide the dough in to equal sized balls.
6. Take one ball at a time and roll into a thick round shape about 4" in
diameter, put a tbsp. of mixture. Bring the ends to the center from 4 or 5 points.
7. Overlap ends so that they do not leave an opening.
8. Press gently, dust with dry flour, and roll them with a rolling pin
to approximately six-inch diameter.
9. Heat a griddle, place parantha on it and cook on moderate heat for three minutes.
10.Turn it and pour half a tablespoon of oil or butter, spread it on
parantha and shallow fry over low heat. Turn it and again pour half a
tablespoon of oil or butter on other side. Cook on low heat till golden brown.
11.Serve hot with plain yogurt, any kind of raita or pickles.

Tip : potato is optional for stuffing.

Pav Bhaji

2006-10-22T08:17:00.000-07:00

Ingredients:

Pav Bhaji Masala 2 table spoon
Potato 1 Cup (Boiled and mashed)
French Beans 1 Cup (Boiled)
Cauliflower 1 Cup (Boiled)
Green Peas 1 Cup (Boiled)
Onions 3 Cups (Finely Chopped)
Tomatoes 3 Cups (Finely Chopped or grated)
Capsicum 1 Cup (Finely Chopped)
Ginger 2 tsp (Finely Chopped)
Garlic 2 tsp (Finely Chopped)
Coriander enough for dressing
Salted Butter to taste
Lemon to taste
Salt to taste
Water
Pavs (squarish soft buns )

For Bhaji ( pav bhaji gravy)

Heat the butter in a pan and add garlic and ginger. Fry until garlic turns slightly brown. Add the onions (keeping one cup aside for garnishing ) and fry and until transparent. Add the tomatoes and capsicum and fry for 2 minutes. Add all the vegetables. Add Pav Bhaji Masala and Salt and some water (add more water if u like the bhaji thin). I use Everest Pav Bhajij masala. Bring to Boil. Remove from flame. Add Coriander and Butter.

For Pavs ( bread)

Slit pavs horizontally leaving one edge attached (to open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and finely chopped onion.

Batata Vada

2006-10-22T08:12:00.000-07:00

Ingredients:

Serving size - 4
6-8 medium sized boiled potatoes,
2 cups gram flour (besan),
oil for frying,
salt,
pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun. Choose the ones which do not taste sweet.

Masala
1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),

For tempering
1 tea spoon turmeric powder,
curry leaves,
1 teaspoon mustard seeds,
2 teaspoon oil

Method :

1. Grind ginger, garlic and green chilies together into a paste.

2. Peel and smash potatoes with a potato masher (or simply use hands). Do not smash completely. Let some small chunks remain.

3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.

4. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves.
Pour this tempering on the mashed potatoes and mix gently. .

5. Make small balls of mashed potato mixture. (You can flatten the balls if you like)

6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.

7. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.

8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.

9. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot