Palak Puri

 

Puri (also spelled Poori) is a deep-fat fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack. It is usually served with chutney, bhaji, pickles or curd.

Here is a delicious variation of poori made with spinach leaves and some spices. These poori have a beautiful green color and looks yummy.

🍒Preparation Time- 10 mins

🍒Cooking Time- 20 mins

🍒Total Time- 30 mins

🍒Cuisine- North Indian

🍒Sevings- 4

Ingredients:-

For Palak puree:-

Palak- 1 bunch, washed

Green chillies- 2

Ginger- ½ inch

 

For Dough:-

Wheat Flour- 1 cup

Besan- ½ cup

Salt as per taste

Sesame seeds- 1tbsp

Fennel seeds- 1tbsp

Carom seeds- ½ tbsp.

Corainder powder- 1tbsp

Red chilli powder- 1 tbsp

Garam masala- 1tbsp

Oil- 3 tbsp

Oil for frying puris

                                                                                                                                                                    

Method:-

Firstly grind the palak with chillies and ginger into a fine paste

Then take wheat flour and add all the ingredients with palak puree and make a dough

Make sure that dough should not be soft

Heat oil in a pan for frying the puris

Make a small balls from the dough and roll it

Fry the puris in a medium hot oil till golden brown

 

Palak puris are ready to serve with chutney or curd

Boondi Raita

 

Raita is a condiment in South Asian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally called as gram flour).

The yogurt may be seasoned with coriander, roasted cumin seeds, mint, chaat masala and other herbs and spices.

In Indian cuisine, some type of flatbread may be eaten together with raita, chutneys and pickles.

🍒Preparation Time- 5 mins

🍒Cooking Time- 10 mins

🍒Total Time- 15 mins

🍒Cuisine- North Indian

🍒Servings- 3

Ingredients:-

• Khari Boondi- ½ cup
• Water- 2 cups
• Whisked Curd- 1 cup
• Ghee- 1 tbsp
• Mustard seeds- 1 tbsp
• Cumin seeds- 1 tbsp
• Hing- 1 pinch
• Chaat masala- 2 tbsp
• Salt to taste
• Red chili powder- 1 pinch
• Fresh Coriander leaves for garnishing

Method-

     Heat water in a pan until lukewarm and swtich off the flame

Then add khari boondi for 1 min in water and strain it

In a bowl take whisked curd and add strained boondi to it

Now take tadka pan, add ghee, mustard + cumin seeds and hing powder. Let it splutter. Add this tempering to curd bowl

Add chaat masala, salt to taste and mix it gently

Garnish with chopped coriander leaves and sprinkle some red chili powder

Refrigerate before serving

Boondi Raita is ready to serve

Rava Dhokla

Dhokla is made of besan, which is a good source of protein.  Dhokla is steamed and not fried, it is also a hit with people looking to lose weight. The besan base, is in fermented form, which   works on increasing the bio availability of nutrients like riboflavin, niacin, folic acid, Vitamin K.

Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

Preparation Time- 20-25 mins

Cooking Time- 20 mins

Total Time- 40-45 mins

Course- Breakfast/ Snacks

Cuisine- Gujarati

Servings- 4

Ingredients-

Rava /Semolina- 2 cup 

Buttermilk/whisked curd- 1 cup (sour)

Besan- ½ cup

Water as required

Salt to taste

Fruit salt (Eno)- 1 sachet

Baking soda- ½ tbsp

Turmeric powder- ½ tbsp

Sugar- ½ tbsp

Oil- 2 tbsp

For Tempering:-

• Oil- 3 tbsp
• Hing powder- 1 pinch
• Mustard seeds- 1 tbsp
• Cumin seeds- 1 tbsp
• Green chili- 3-4
• Curry leaves- 8-10
• Fresh coriander leaves for garnishing

Method:-

·        In a bowl add rawa, besan, salt, buttermilk/ whisked curd and water to make thick batter

·        Keep it for 20-25 min

·        Meanwhile keep the steamer on high flame with 2-3 glass of water in it

·        Then take a small bowl and add 2 tbsp oil, sugar, turmeric powder, salt, baking soda and fruit salt and pour this in batter and mix it well

·        Grease the container, and pour this dhokla mixture in container

·        Add the fruit salt mixture in batter just before keeping the container in steamer

·        Spread evenly and shake the pan to even out the batter.

·        Cover the lid and steam it for 20 mins

·        Check the dhokla with toothpick or knife, if it comes out clean your rawa dhokla is cooked

·        Let it cool down and the cut it into pieces

·        In a tadka pan add all the tempering ingredients and let it crackle

·        Pour this tempering over the dhokla’s

 

Rava Dhokla’s are ready to serve with green chutney or sauce 

Aam Panna

 

Ingredients:-

• Green raw mangoes (kaccha aam) – 2 (boiled)
• Mint leaves (pudina) - 2 tbsp
• Fresh coriander leaves- 1 tbsp
• Ginger- ½ inch
• Green chili- 1
• Black salt- 1/3 tbsp
• Salt-1/3 tbsp
• Sugar- 3 tbsp
• Roasted cumin powder (jeera) - ½ tbsp
• Water as required

Method-

·  Peel the skin of boiled mangoes and take out the pulp

·  In mixer jar add, mango pulp and all the ingredients and blend it into smooth paste (add water as required)

·   Remove the mixture in a bowl and add 1 ½ glass of water in it

·  Refrigerate the aam panna for 1-2 hrs

Aam Panna is ready to serve and serve with mint leaves

Dhaniya Paratha

 

Ingredients:-

For Dough:-

• Wheat flour- 1 cup
• Oil- 2 tbsp
• Salt to taste
• Water
• Oil/ Ghee for

For Stuffing:-

• Fresh coriander leaves (Hara dhania)- 1 cup, finely chopped
• Besan- 1 tbsp
• Cumin seeds (Jeera)- ½ tbsp
• Salt to taste
•  Red chili powder- 1 tbsp
• Coriander powder- 1 tbsp
• Sesame seeds (Til)- 1 tbsp
• Fennel seeds (saunf)- 1 tbsp
• Dessicated coconut- 1 tbsp
• Garam masala- 1 tbsp

Method:-

• In a bowl take wheat flour, salt, oil and knead a soft dough
•  Take all the stuffing ingredients in a bowl and mix it well
• Take the dough and divide into equal balls. Take a ball and roll it
•  Apply oil on chapati and put stuffing on it and make paratha shape,
• Roll it softly so that stuffing should not come out
• Heat the tawa on medium flame, and cook the parathas by applying oil/ghee, till it turns golden brown
• Remove the parathas on serving plate

·     

Hot stuffed Coriander Parathas are ready to serve with pickles or curd

Curd Rice

           ⌚Preparation Time- 5 mins                              🥘Cooking Time- 10 mins

           🍒Course- Appetizer                                           🍽Servings- 2

Ingredients:-

Cooked Rice- 1 cup

Curd- ½ cup

For Tempering:-

Ghee- 4 tbsp

Mustard seeds (rai) - 1 tbsp

Cumin seeds (jeera) - 1 tbsp

Hing- ½ tbsp

Curry Leaves- 5-7

Dried Red chili- 2-3

White Urad dal- 1 tbsp

Chana Dal- 1 tbsp

Salt as per taste

Fresh coriander leaves for garnishing

Procedure:-

• In a pan take ghee, add mustard seeds, cumin seeds and let it crackle on medium flame
• Further add hing powder, curry leaves, urad dal, chana dal, dried red chili
• In a bowl take curd and whisk it and add tempering to it. Mix properly with salt in it
• In a bowl of cooked rice add this curd mixture and mix gently. 
• Serve it cold

 

Curd rice is ready to serve with a garnish of fresh coriander leaves

Bread Rolls

 

          ⌚Preparation Time- 15 mins                              🥘Cooking Time- 20-30 mins

          🍒Course- Appetizer                                            🍽Servings- 4 

Ingredients:-

Potatoes- ½ kg

Bread- 1 small pkt (white or brown bread as per choice)

Oil for frying

 

Stuffing Masala:-

Ghee -2 tbsp

Mustard seeds- 1 tbsp

Cumin seeds- 1 tbsp

Hing powder- 1 pinch

Curry leaves- 3-4

Onions- 2

Green chili- 2-3

Garlic cloves- 7-8

Ginger-1/2 inch

Salt- 1 tbsp (as per taste)

Red chili powder- 1 tbsp

Coriander powder- 1 tbsp

Garam masala- 1 tbsp

Fresh coriander leaves

 

Procedure:-

• Take a pressure cooker add washed potatoes, pinch of salt and 1 glass of water.
• Pressure cook the potatoes for 4-5 whistles on medium to high flame, as potatoes gets warm peel the skin and mash it
• Take a pan, add ghee, mustard seeds, cumin seeds, hing and let it crackle. Then add curry leaves, chopped onions, green chillies and salt. Saute it
• Further add mashed potatoes, red chili powder, coriander powder and garam masala. Mix it well and turn the flame off. Add fresh coriander leaves, Let it cool down completely
• Take the bread slices and cut the brown sides. Take a 1/3 cup water in a plate to dip the bread slices partially (for just to wet the breads), let the bread absorb the water. It should get damp but not overly. Otherwise the bread slice breaks
• Press the bread between your palms so that the excess water is drained.
• Take a small portion of stuffing and make rolls (cylindrical shape)
• Till that time heat oil in a pan on medium flame
• Keep the stuffing on moist bread and gently roll the bread and join the edges and seal them
• As oil gets medium hot add bread rolls, and fry them softly till golden brown and remove it on tissue paper as it absorbs extra oil

Bread rolls are ready to serve 

Kesar Kulfi

 

Ingredients-

·        Full cream milk- 1 litre

·        Kesar peda- 100gm

·        Sugar- 100gm

·        Saffron strands(kesar)- 4-5 strands

·        Vanilla essence- 2-3 drops

·        Cardamom powder- ½ tbsp

·        Chopped dry fruits

    

    Method

Boil milk in a heavy bottom pan on low flame for about 15-20 mins

Till that time Crumble pedas roughly by hands and keep it aside

    

         After 15 mins add crumbled pedas into boiling milk. Stir it well. Stir milk  in small  intervals

     

                                 

After 5 mins add sugar and keep on mixing it, upto 10 mins

      Add Chopped dry fruits, kesar and cardamom powder, and give it a mix

•   

Switch off the flame and add vanilla essence to it

Transfer the milk in a bowl and let it cool down completely at room temperature

  Now take kulfi moulds and add milk mixture in it

 Keep the moulds in freezer for about 6-8 hrs 

    Now remove the kulfi's from the moulds

Chilled Kesar Kulfi is ready to serve

Lauki ki Chaat

 

Ingredients-

Method-

• Take grated lauki and squeezed it in a bowl.
• Add Chopped onions , Ginger+ Garlic and Green chilli paste to it.
• Now add Rice flour and Rawa to it.
• Further add red chilli powder, coriander powder, garam masala, salt and fresh coriander leaves.
• Mix all the ingredients properly and add 1 tbsp of hot oil on it. 
• Make tikkis of any shape as you like.
• Heat tawa on low to medium flame and add some oil to it. Now place tikki’s and cook it on both sides till golden brown.

For Serving-

• Place tikkis in a serving plate
• Pour some amount of curd on it
• Now add generous amount of Nylon sev and chopped onions over it
• Give a dash of green chutney,red chilli powder and chaat masala over it.
• Lauki ki chaat is ready to serve.

Lauki ki Chaat is ready to serve

Bharli Vangi

    ⌚Preparation Time- 15 mins                              🥘Cooking Time- 15-20 mins

    🍒Course- Main                                                   🍽Servings- 4 

Ingredients:-

For cooking:-

•  Small size Brinjals (Eggplant)- ½ kg
•  Hing Powder- 1 pinch
• Cumin seeds- 1tbsp
• Mustard seeds- 1 tbsp
• Curry Leaves- 5-6
• Salt to taste
• Cooking oil
• Dried mango powder(amchur)- 1 tbsp
• Garam masala- 1 tbsp
• Coriander leaves for garnishing

Masala for stuffing:-

•       Peanuts- ¼ cup
•       Onions- 2 medium sized
•       Ginger- ½ inch piece
•       Garlic cloves- 7-8
•       Tomatoes- 2-3 medium size
•       Coriander seeds- 2 tbsp
•       Dried red chilies- 4-5
•       Cumin seeds- 2tbsp
•       Sesame seeds- 1tbsp
•       Cloves-2
•       Cinnamon sticks- ½ inch
•       Bay leaf- 1-2
•       Green chili- 2-3
•       Fennel seeds- 1tbsp
•       Dried coconut- 1 tbsp

Method:-

•       Firstly grind all the masala for stuffing to a fine paste
•       Wash brinjals and slit it diagonally without removing the crown
•       Stuff the grinded paste into the brinjals
•       Take a pan and add oil to it
•       As oil gets heated add mustard seeds, cumin seeds, hing powder and curry leaves. Let it splutter
•       Further add left over masala paste, turmeric powder, salt, dried mango powder and saute it
•       Once oil gets separated add stuffed brinjals and let it cook on low to medium flame by covering the lid for 15-20 min
•       After the brinjals gets cooked add garam masala
•       Switch off the flame and transfer the Bharli Vangi sabzi in a serving bowl and garnish it with fresh coriander leaves

 

Bharli vangi is ready to serve with parathas or rice

🍒Notes:-

1. After cutting the brinjals keep them in salt water to prevent them from color change
2. Peanuts gives a consistency and flavor to the dish