Besan ki sabji

Ingredients required for mixture:

  • 200 gm Besan
  • Pinch of turmeric powder
  • 1 tsp Cooking oil for adding to besan
  • Salt to taste.
  • Cooking oil
  • Water .

For gravy:

  • Garlic
  • Onion paste (1 no.)
  • 1 Chopped tomato.
  • Fenugreek seeds (10-12)
  • Asafoetida
  • Dry red chillies (2-3)
  • Turmeric powder ¼ tsp
  • Red chilly powder ¼ tsp
  • Coriander powder ¼ tsp.
  • Salt to taste.

 

Method for mixture:

  • Take besan in a deep bowl and  add the following ingredients:
    • Salt
    • Turmeric powder
    • 1 tsp oil

  • Sprinkle water to the above mixture to give crumbly texture.
  • Now roast this mixture.

For gravy:

  • Heat 1 tbs of cooking oil in a wok. Add pinch of asafoetida, garlic, dry red chillies, onion paste and tomato. Cook for 3-4 mins.
  • Now add turmeric powder, red chilly powder, coriander powder and salt to taste. Mix well.
  • Add roasted mixture and mix well . Add some water to make gravy.
  • Cook for 5-6 mins.
  • Garnish with cilantro.
  • Serve with roti or rice.

Khandvi

Khandvi is a savory snack from the Indian state of Gujarat, India.  It is available readily all across India as it has become a very popular item. It is commonly known for being part of the appetizer as it is a great dish for starters. Many people choose to buy it from a local sweet shop rather than preparing it at home because it may seem difficult for some people. Making Khandvi at home is not hard at all – in fact, it is very straight forward and simple.  wikipedia
Gram Flour (besan): 1/2 cup
Sour Buttermilk: 1 cup
Coconut Scraped: 2 tablespoons
Coriander Leaves, finely chopped: 4 tablespoons
Sesame Seeds (til): 1 teaspoon
Mustard Seeds: 1/2 teaspoon
Cumin Seeds: 1/2 teaspoon
Turmeric Powder (haldi): 1/4 teaspoon
Green Chilies (chopped): 3-4 pieces
Method:

  • Take besan, add buttermilk , turmeric powder and salt and mix properly , make a smooth batter.
  • Take a plate and smear oil on the surface of plate. Keep plate aside.

     

  • In a pan, cook batter on low flame until it becomes thick.
  • Spread the batter on oiled plate in thin layer.
  • Cool it for 5 minutes and then cut it in shape of stripes. Now roll the stripes.
  • Heat oil, add mustard seeds, cumin seeds, green chilies and curry leaves. Add sesame seeds.
  • Temper this on rolls.
  • Garnish with coconut and coriander leaves.

Jal-jeera (popular summer drink)

Ingredients

Mint leaves – 10 sprigs 
Coriander Leaves – a small bunch 

Lemon juice – 2 tbsp
 
Cumin Powder – 1 tsp
 
Chat masala – 1/4 tsp
 
Salt – to taste
 
Dry Mango  Powder – 1/2 tbsp

Sugar – a pinch 

Chilled water – 2 cups

Method:

  • Grind Mint Leaves and coriander leaves in blender to fine paste. 
  • To this, add 2 cups of chilled water, chaat masala, salt, mango powder, sugar and cumin powder. Add lemon juice.
  • Stir the mixture well.
  • Garnish with mint and coriander leaves.
  • Serve chilled.

CHICKEN SALAMI PAKORA

 

Ingredients

  • Chicken salami – 50 gms
  • Vegetable oil for frying
  • Gram flour- 4 tbs
  • All purpose flour-4 tbs
  • Eggs- 2
  • Turmeric powder/ red chilli powder- 1/4 tsp
  • Salt to taste
  • Water as needed

Directions

  • Crack eggs in a separate bowl first.
  • In another bowl, put gram flour and all purpose flour.
  • Now add eggs and whisk
  • Add turmeric powder, chilli powder and salt.
  • Add water ( as needed to make a thick batter).
  •  In a wok, heat oil, dip chicken salami into the batter and fry until crisp and golden brown.
  • Serve hot with tomato sauce.

 

Sooji ka Halwa

Ingredients :

  • 1/2 cup ghee
  • 1 cup semolina
  • 1 1/2 cups sugar
  • 3 cups water
  • Pinch of saffron strands ( soaked in 1 tbsp. hot milk) / yellow or red food color
  • 1/2 cup sliced mixed dry fruits
  • 4-5 green cardamoms ( seeds only )

Method :

  • Heat 2 tbsp of ghee in a wide pan or wok.
  • Add semolina and fry on low heat until it turns golden in color and gives a nice aroma of roasting semolina.
  • Remove from the pan and keep aside.
  • Heat remaining ghee in the same pan, add cardamom seeds & fry for few seconds.
  • Add sugar, soaked saffron / food color & water and cook on medium heat until sugar is dissolved.
  • Add half quantity of the nuts; cook for 2-3 minutes.
  • Add semolina and cook, stirring frequently, for 4 -5 minutes ( make sure there are no lumps ).
  • When the mixture starts to become thick and begins to come off the pan, take it out in a serving platter.
  • Garnish with remaining nuts. Serve hot.

Beetroot and potato stuffed paratha

Beetroot and potato stuffed paratha

Beetroot and potato stuffed paratha

For filling:
  • 1 medium boiled beet root grated
  • 1 medium potato boiled and mashed
  • 1 tsp cumin seeds
  • 1/2 tsp cumin powder
  • 1-2 tsp garam masala
  • 4-5 strands cilantro, finely chopped
  • 4-5 green chillies, finely chopped
  • 2-3 tsp oil
  • salt to taste
For paratha dough:
  • 2 cups whole wheat flour for dough
  • additional whole wheat flour for rolling/dusting
  • salt
  • warm water

oil for roasting

 

 

 

IMG-20140214-WA0017

 

  • First, mix the whole wheat flour and salt to taste along with warm water and knead into a soft dough. Cover and set aside for at least 30 mins
  • Heat oil in a medium-sized kadai/skillet over medium-high heat.
  • When the oil is hot, add the cumin seeds and let splutter. Once spluttered, add the cumin powder and green chillies followed by boiled  grated beet root, boiled potato, cilantro, add salt to taste and sauté for about 5-10 mins.
  • Make  lemon sized balls of dough.
  • Now Roll out flat using a rolling pin  and stuff with beet root mixture. Bring together all the edges.
  • Roll out flat using a rolling pin.
  • Roast the rolled out paratha on a heated tawa on both the sides until brown spots appear. Do smear a little oil on both sides.
  • Serve hot with yogurt on the side.