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.

 

Til Patti

 Til Patti


Til Patti

Ingredients: 
2 cups – sesame seeds
150 g – sugar

 


Method

  1. Roast sesame seeds.
  2. Melt sugar in a pan, add roasted sesame seeds and mix.
  3. Keep this pan in a large bowl of hot water.
  4. Place a plastic sheet on a smooth surface and grease.
  5. Place a little hot mix on the sheet.
  6. Leave to set in thin layer
  7. cut the til patti when warm.

 

Christmas is Coming: The Orange Almond Syrup Cake (a gluten free delight)

Originally posted on madicattt:

P1040023

Sometimes one little recipe can go a long way. One day it may be a cake, divine and sumptuous with lashings of cream or plain yoghurt. Another day it may be layered into the most decadent of trifles (more on this to come). Or sometimes it can be slipped into the most adorable of cup cake cases to make the perfect mid afternoon treat. This recipe is all of those and many more. It’s also in this iteration gluten-free and perhaps even sugar-free. It’s a syrup cake. It is divine. And once you’ve whipped up a batch you’ll never forget it. It’s Christmas in a cake. But without the raisins.

Born out of one of my most loved cook books, an ancient Annabel Langbein, I’ve tweaked it a little to suit my own diet (I’m technically supposed to be gluten-free you see, oops).

To make one cake, or a handful…

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