Tomato Sev

Tomato Sev

Ingredients:

2 cups gram flour

Pinch asafoetida  

1 tsp red chili powder  

1/2 cup tomato puree  

Oil for deep frying

Salt to taste

Method:

1. Sieve gram flour, add asafoetida, red chili powder, salt & mix well.

2. Knead a semi-soft dough using  tomato puree ,add little water if required.

3. Divide  dough into small portions.

4. Heat oil in a pan , place a portion of dough into sev maker to which a medium-holed
    plate has been attached.

5. Press out sev into hot oil a little a time. Fry sev till light pink in color.

6. Drain on paper & store in an airtight container once it cool down.

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Khoya Burfi

Khoya Burfi

Ingredients:

 250 g khoya

50 g powdred sugar

1 tsp cardamom powder

10-12 almond chopped

10-12 pistachios chopped

1 tsp ghee for greasing

Method:

1.Grate or crumble khoya.

2 Heat it in pan a for 4-5 mins.

3. Now add sugar,cardamom powder & cook for another 5-6 mins or till become thick.

4. Grease a tray & pour khoya mixture in it. Level it with a greased spoon or bowl.

5.Garnish with chopped almond, pistachio & allow it to cool.

6.Cut into desired shape & serve.

Coconut Laddu

Coconut Laddu

(Nariyal)

Ingredients:

150 g desiccated coconut (dry nariyal powder)

50 g khoya 

75 g powdered sugar 

1/2 tsp cardamom powder

3-4 chopped almond

Method:

1. Heat khoya in a pan for 3-4 mins & keep it cool for some time.

2. Now mix 100 g desiccated coconut,khoya,sugar, cardamom powder.

3.Divide the mixture into small equal portions.

4. Shape each part into balls & roll in the remaining desiccated coconut.

5. Garnish with chopped almond,tasty & delicious coconut laddus are ready to serve.

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Palak Sev

Palak Sev

(Spinach)

Ingredients:

1 cup gram flour 

1 tbsp oil

1 bunch spinach 

1/2 tsp red chilly powder

1/4 tsp turmeric powder

1/4 tsp asafoetida

Oil for deep-frying

Salt to taste

Method:

1. Combine gram flour, oil, asafoetida, turmeric powder, red chilly powder, salt &  mix well.  

    

  

2. Wash spinach leaves thoroughly. Boil them. Add a pinch of salt & blend the cooked spinach
    leaves to a fine paste.

3. Add this paste to  gram flour mix & knead the dough, keep aside for some time.

4. Heat oil in a kadai.

5. Fill the dough into a sev machine "press" & press out thin strands into hot oil.

6. Deep fry on a slow flame till crisp.

7. Cool & store in an air-tight container.

Jalebi

Jalebi

Ingredients:

1 cup maida (refined flour)

1/2 cup yogurt

3 cups sugar

1 tbsp milk

1/2 tsp saffron 

1/4th tsp baking powder

1/2 tsp green cardamom  powder

11/2 tbsp kewra water 

Ghee for deep-frying

Water as required

Method:

1. In a large bowl, whisk refined flour, yogurt, baking powder, sufficient water to a smooth & 

    pouring consistency batter.

2. Cover, keep in a warm place to ferment for 24 hours. Beat the batter with your hands again 

    for 15 minutes, add half of saffron & mix well.

3. Cook sugar syrup with 2 cups water in a deep non-stick pan on high heat, stirring  
     continuously, till the sugar dissolves.

4. Add milk & when the scum rises to the top, collect it with a ladle & discard. Add 

    saffron, cardamom powder & cook, stirring till the syrup reaches one string consistency.

5. Add kewra water . Keep the syrup warm.

6. Heat sufficient ghee in a kadai on medium heat.

7. Pour some batter onto a jalebi cloth, gather the edges & make a tight potli.

8. Squeeze round spirals into the hot ghee & deep fry, turning them over gently a few times, till 

    they are evenly golden & crisp.

9. Drain from the kadhai on kitchen paper & soak in sugar syrup for 10-15 mins

10. Take them out of the syrup & serve hot. 

Mix Dal Pakora

Mix Dal Pakora

Ingredients:

1 cup channa dal

1/2 cup moong dal

1/4 cup urad dal

1-2 tbsp rice flour

2 tsp coriander powder

2 tsp cummin seeds

1 tsp ginger-garlic paste

1 tsp red chili powder

1/4 tsp turmeric powder

1/2 cup grated carrot 

2 tbsp coriander leaves chopped 

3-4 green chilies chopped

Oil to deep fry

Salt to taste

Method:

1. Wash dals & soak them separately.

2. Remove water & grind all dals in a coarse paste. 

3. Add red chili powder, turmeric powder, cumin seeds, coriander
     powder, salt,green chilies, ginger-garlic paste, grated carrot,
     coriander leaves to it & mix well.

4. Heat oil in a pan & drop small balls like pakodas in preheated oil
    & fry them till golden brown .

5. Serve hot with tomato ketch up/ green chutney.

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Aloo Raita

Aloo Raita

(Potato)

Ingredients:

2 cup yogurt

2-3 potatoes boiled peeled & chopped

1-2 green chili chopped

1/4 tsp red chili powder

1/2 tsp cumin seed powder

1 tsp chopped coriander leaves

1 tsp sugar

Salt to taste

Method:

1. Beat Yogurt till smooth & thick.

2. Add sugar, salt, red chili powder, green chili, cumin powder & stir till sugar

    dissolves.

3. Add potato & mix well.

4. Garnish with coriander leaves, red chili powder, cumin powder.

5. Serve cold.

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Singhara Pakoda

Singhara Pakoda

(Water Chestnut)

Ingredients:

1 cup singhara (water chestnut) flour

1/4 cup rajgira flour

2 potato boiled, peeled & mashed

1 tbsp peanuts 

1/2 tsp cumin seeds

3-4 green chilies chopped

oil for frying

Rock salt to taste

Method:

1. Roast peanuts in a pan, peel off the skin, grind & make a fine powder.

2. Mix well mashed potatoes, singhara flour,rajgira flour, chopped green chilies,
    cumin seeds,peanut powder & rock salt.

3. Make a thick batter by adding enough water.

4. Heat oil in a  pan.deep fry pakodas on medium flame till they turn golden brown.

5. Remove pakodas on kitchen napkin.

6. Serve hot with plain yogurt or green chutney. 

Bread Raita

Bread Raita

Ingredients:

2 cups yogurt

3 slices of bread 

1-2 green chilies chopped

1/2 tsp roasted cumin powder 

1/4 tsp red chili powder

1 tbsp coriander leaves chopped

Salt to taste 

Method:

1. Remove the sides of  bread & cut them into desired shape.I have cut them into diamond
    shape.

2. Now toast the bread in a toaster or on a griddle.

3. Take yogurt, in a bow, beat it well & add cumin powder, green chilies, salt, coriander
    leaves & mix well.

4. Just before serving raita add  toast bread. 

5. Garnish with cumin powder, red chili powder & coriander leaves.

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Mix Veg Raita

Mix Veg Raita

Ingredients:

2 cups fresh yogurt

1/2 onion finely chopped

1 tomato finely chopped 

1 cucumber peeled, grated

1 carrot chopped

1-2 green chili chopped

1 tbsp fresh coriander leaves

1 tsp cumin seeds powder 

1 pinch of red chili powder

1 tsp sugar

Salt to taste

Method:

1. Whisk  yogurt in a big bowl until smooth.

2. Add sugar,salt,cumin seeds powder,red chili powder & mix well.

3. Add all the vegetables & mix well.

4. Garnish with coriander leaves, red chili powder, cumin seeds powder.

5. Keep in the refrigerator & serve chill.

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