Homemade Gol Gappas

Ingredients For Golegappa:

 

Ingredients Quantity

Semolina/Rava/ Soozi 1 cup

All purpose flour/ Maida 1 cup

Water 1/2 cup

Oil for deep frying

Ingredients For Water:

Ingredients Quantity

Water 2 glass

Mint Leaves 1/2 cup

Coriander Leaves 1/2 bunch

Green chilies 4-5

Black salt 1/2 teaspoon

Tamarind pulp/ aamchur powder 4 teaspoon

Roasted cumin seeds 1/4 teaspoon

Asafetida 1/4 teaspoon

Method:

1. Mix semolina, all purpose flour in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a muslin cloth and keep it aside for 10 minutes.

2. Now make small equal lemon/ping pong sized balls of the dough. Always covered balls with muslin cloth while making more balls. Roll out thin roti as shown below.

3. Heat the oil in a kadhai and deep fry this roti on medium heat till light golden brown.

4. While frying, press them in the center allow them to puff up as shown below.

o Make Water:

1. Grind Coriander leaves, mint leaves and green chilies in a grinder to make smooth/fine paste.

2. Mix all the ingredients of the water along with green paste. Adjust the spices and tanginess according to taste. Refrigerate for half an hour before serving.

To Make Stuffing:

1. Take Yellow peas and soak overnight. Then boil into pressure cooker along with salt for 10 minutes. Now chopped onion and mix with boiled peas. stuffing is ready.

2. Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the center along with some chilled pani prepared earlier for puris.

Rai ki Mirch

Ingredients

8 bhavnagari chillies

2 tbsp mustard powder

salt to taste

1/2 tbsp sugar

1 tbsp fennel seeds (saunf)

1 tbsp chilli powder

1/4 tbsp cumin seeds (jeera)

2 tbsp oil

100 ml buttermilk or curds (dahi)

Method 

Make a slit in each chilli, mix all ingredients and fill it in 

chillies

Heat the oil in a kadhai and add the cumin seeds.

When the seeds crackle, add the stuffed chillies and cover 

and cook for 2 min and add sprinkle water on chillies,again 

cover it and cook for another1 min.

Remove from the flame and allow chillies to cool.

Combine the sugar and curds and blend well.

Add chillies to the curds and mix well.

Serve with stuffed paranthe,puris or roties.

Broccoli Tikkis

Broccoli Tikkis

 

Ingredients:

1 small Broccoli head

1 large(or 2 medium) Potato,boiled

2 tbsp Besan/Chickpea flour (or 2 Bread slices)

2-3 tbsp roughly crushed roasted Peanuts or Cashew nuts

1 tbsp Raisins

1 small Onion,finely chopped

3-4 Green chillies,finely chopped

1 tsp finely chopped Ginger

1/2 tsp Amchur powder or juice of  1/2 lemon

Salt to taste

Chat masala,to sprinkle

Oil,to shallow fry

Method:

• Cut broccoli into florets and wash them nicely and blanch them in hot water for 1-2 mins.Drain and pour cold water on them and keep them aside.
• Grate the boiled and peeled potato and keep it ready.
• Grate the broccoli florets or pulse them in food processor/mixer a couple of time to get the grated broccoli.Do not run in mixer for long as we need just the small bits of it.
• Dry roast the besan until you get the nice aroma for a couple of minutes.Cool it.
• Heat a tsp of oil and add finely chopped onions and fry until they turn translucent.Add raisins and fry until they bulge and then add chopped green chillies and ginger and give a stir quickly and switch off the flame.Cool the mixture.
• In a bowl mix the grated potatoes,broccoli,onion mixture,crushed peanuts(or cashew nuts), roasted besan(or bread) and mix well.
• Add enough salt and lemon juice(or amchur powder) to it and mix well. 
• Start making round tikkis of 2 " wide and 3/4 " thickness with the mixture.You will get around 12-14 tikkis with this mixture.Arrange them in a single layer on a plate and cover it with a cling film and refrigerate for half an hour.You can avoid refrigerating if pressed for time.
• Apply few tbsp of oil on a thick hot tawa and arrange the cutlets in a single layer and roast them on both sides until golden and crisp.You can even shallow fry them in a flat pan with 1/2" depth oil until crisp.Drain the tiikis on a kitchen napkin.
• Sprinkle chat masala on top of hot tikkis.

Serve them hot with Green Chutney and Meeta Chutney.

Tomato Sauce

Ingredients
5 cups tomatoes , cut into quarters
1/2 cup sugar
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp sodium benzoit

For The Potli
25 mm (1") stick cinnamon (dalchini)
3 cloves (laung / lavang)
1 tsp coarsely crushed peppercorns
2 tsp crushed garlic (lehsun)
Method

For the potli
Combine all the ingredients in a muslin cloth, tie a knot and keep aside.

How to proceed
Combine the tomatoes and the prepared potli in the pressure cooker and pressure cook for 3 whistles, without adding water.
Allow the steam to escape before opening the lid, remove the potli from the tomato mixture and discard it.
Cool the tomato mixture slightly and blend it in a mixer till smooth.
Strain the mixture using a strainer.
Transfer the tomato mixture into a deep non-stick pan, add the sugar, chilli powder and salt, mix well and cook on a medium flame for 15 to 17 minutes or till it coats the back of the spoon, while stirring occasionally. Cool completely.
Once cooled, add the sodium benzoate, mix well and store it in an air-tight container in the refrigerator.

Aam aur Chane ka Achaar

Ingredients

1/2 cup kabuli chana (white chick peas)
1 1/2 cups grated raw mango
1 tsp turmeric powder (haldi)
1 tbsp fenugreek (methi) seeds
1 tbsp fenugreek seeds (methi) powder
1 tbsp fennel seeds (saunf)
1/2 tsp asafoetida (hing)
1 tsp nigella seeds (kalonji)
14 whole dry kashmiri red chillies
1 tbsp chilli powder
1 1/4 cups mustard (rai / sarson) oil
1 tbsp salt
Method
Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes.
Squeeze out all the mango water using a muslim cloth and keep aside. Keep the grated mango aside separately.
Soak the Kabuli chana and fenugreek seeds in the mango water overnight.
Refrigerate the grated mango.
Combine the fenugreek seeds powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked Kabuli chana mixture with the grated mango. Mix well.
Heat the mustard oil. Cool it and add to the prepared mixture.
Bottle the pickle in a sterilised glass jar.
The pickle is ready to eat after 3 to 4 days.
Store it a cool dry place for upto 1 year.

Pudina Chutney for summers

Ingredients

• 1 cup pudina / mint leaves
• ½ cup coriander leaves
• 1 teaspoon roasted cumin seeds
• 1cup fresh curd (use whole milk curd or use curd which comes in tetra pack)
• 1 teaspoon chat masala
• 1 green chili (take it according to your  taste )
• 6-7 garlic cloves
• Salt to taste

Method

• Wash mint leaves and coriander leaves nicely and take it mixer jar & add all the ingredients except salt and chat masala to it . Make a fine paste of it by adding little water .
• Remove it in a bowl and salt and chat masala and mix it nicely. Serve this tangy pudina chutney with dhoklas ,kachoris ,samosas  ,pakoras  or any chat

Lauki ke Kofte Ki Sabji with Gravy

INGREDIENTS

For Koftas:
•         1 medium-sized lauki
•         4-5 tbsp of besan
•         ½ tsp of red chilli powder
•         A pinch of hing
•         8 tiny pieces of tamarind (optional)
•         ½ tsp of salt
•         Oil for deep frying
For Gravy:
•         2 tbsp of oil
•         2 of onions, sliced
•         3 of tomatoes, chopped
•         ¼ tsp of turmeric powder
•         2 tbsp of coriander powder
•         1 tsp of red chilli powder (adjust to taste)
•         Fresh coriander leaves for garnishing
•         Salt to taste
•         4-5 tbsp of plain curd/yogurt
INSTRUCTIONS
For the Koftas:
1.      Quarter the lauki and peel it. Grate it.
2.      Squeeze out all excess water and add the grated lauki to a bowl with the chilli powder, salt, besan and hing. Mix well to combine.
3.      Make small lemon-sized balls with this mixture and make a small dent in the centre to place the tamarind.
4.      Cover it up and make the ball smooth.
5.      Fry in hot oil until brown all over. Keep the flame to medium hot and keep turning to cook evenly.
6.      Drain and set aside.
For the Gravy:
1.      Heat oil in a pan add  the sliced onions.
2.      When they soften and start to brown around the edge, add the turmeric powder, coriander, chilli powder and salt.
3.      Cook until the masala turns fragrant and is blended well with the onions.
4.      Add the tomatoes and about ½ cup water.
5.      Bring to boil and simmer until the tomatoes are soft.
6.      Puree this mixture in a blender and return to the pan.
7.      Bring to boil and add the yogurt and chopped coriander leaves. Mix well, adjust salt and remove from fire.
8.      Add the koftas into the gravy and let it sit for an hour or so before serving.

Toasted Rotis

Toasted rotis

Ingredients

Wheat Flour 50 gm
Ghee/oil 5 tsp
Salt 1/2 tsp

Method

Mix all the ingredients,add water and make a hard dough
Manipulate and keep for 1/2 an hour
Manipulate and roll after making 8 balls
Divide stuffing into 8 parts
Apply oil over the roll and spread the stuffing
Roll like a cylinder
Press into a ball forming a coil
Roll into a chapati
Roast on tawa on both sides till pinkish
Before serving place in a toaster till brown




Stuffing for Toasted Rotis

Ingredients

1.Onion Stuffing

Finely chopped onion 1 cup
Finely chopped chilli 2
Chilli powder 1/2 tsp
salt
anardana 1/2 tsp
Finely chopped corriender 2 tbsp

Method

Sprinkle slat on onions and keep for 10 minutes.
remove water,roast and add powder, anardana
Mix all the ingredients

2.Mint stuffing

Finely chopped Mint 1 cup
finely chopped chilli 2
amchoor powder 1/2 tsp
salt 1/2 tsp
bread crumbs 1 tbsp

Mix all the ingredients

3. Spinach stuffing

Finely chopped spinach 1 cup
finely chopped onion 2
finely chopped green chilli 2
paneer 4 tbsp
oil 2 tsp
salt as per taste

Heat oil, saute onion for 1/2 minute ,add green chilli and saute
add spinach and cook for 2 minutes
add paneer and salt

4.Cauliflower and fenugreek leaves

Grated cauliflower 2 tsp
jeera 1/2 tsp
onion finely chopped 1
finly chopped green chilli 2
finely chopped fenugreek  or corriender leaves 2 tbsp
finely chopped ginger 1/2 tsp
oil 2 tsp
salt as per taste

Heat oil ,add jeera to crackle
Add onions, green chillies,ginger,saute for 1/2 minutes.
add cauliflower and salt and cook till 3/4 done
add corriender or fenugreek leaves and mix.

Panna Cotta with Ripe Mango

Ingredients
 

• 3/4 teaspoons unflavored gelatin
• 1 tablespoons cold water
• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar, or more to taste
• dash of salt
• 3/4 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 ripe mango, diced

Instructions
 

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 2-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.

2. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 4 2/3-cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill 4 to 24 hours.

3. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve with diced ripe mango.

Mango Lemonade

Ingredients

Thick mango pulp - 1 cup

Sugar - 1/2 cup (adjust according to the sweetness of the mangoes)

Water - 1 cup for sugar syrup

Cold Water - as required to mix with concentrate

Lemon juice - from 2 lemons

Method:

Squeeze lemon and extract the juice, discard the seeds.

Collect the juice in a bowl.

Keep aside.

In a heavy bottomed vessel add sugar.

Then add water and stir continuously till sugar dissolves and it will start bubbling , allow it to boil till a single string consistency is reached(very thin string is enough). Switch off and cool down completely.

 Blend mangoes to get a thick pulp(dont add water). Once the sugar syrup is completely cooled add the mango pulp to it, then add lemon juice to it.

While serving add cold water and ice cubes as required to the mango lemon concentrate and serve chilled

Mango Salsa

INGREDIENTS

2 large mangoes, diced
1 jalapeno, finely diced
1/3 cup red onion, finely diced
1 small handful cilantro, finely chopped
1 lime, juiced

                                                                                       

    Combine all ingredients, mix, and serve! 
    Store in the refrigerator in an airtight container for 3-5 days.

Punjabi Dal Tadka

Ingredients

• Arhar dal                       250 gms
• Haldi powder                1 tsp
• Saabat anchoor              2-3 slices
• Heeng                            2 pinches
• salt                                as per taste
• Chopped Garlic            1 tsp
• Chopped Ginger           1 tsp
• Slit Green chilli or
•  dried red Chilli           2-3
• Chopped onion           1 big
• Chopped Tomato        1 big
• Corriender                   1 tsp
• Dhaniya powder         1 tsp
• Red chilli powder       1 tsp
• Methi dana                  half tsp
• Ghee                            3-4 tsp

Directions

•  Wash the dal and boil it with haldi, salt and saabat dry amchoor slices
•  After 2-3 whistles turn off the flame
• In a pan heat the ghee and add heeng and methi dana
• As it crackles add garlic and ginger and slit chillies
• When they turn brown add onion and saute and let it turn golden
• Add tomatoes and saute them
• Then add all dry masalas and cook it for 15 seconds
• Add this tadka to the boiled dal and then garnish with hot ghee 1 tsp and chopped corriender.

Mango Lassi

Ingredients (measuring cup used, 1 cup = 250 ml)

2 cups of fresh chopped mango pieces, about 3 to 4 medium sized mangoes. I used alphonso mangoes, but you could use any good variety of mango. You could also use mango pulp.

2 cups chilled full fat fresh curd/yoghurt,

2 to 3 tbsp cream 25% to 30% fat or malai (optional)

½ tsp cardamom powder or ½ tbsp rose water or a pinch of saffron strands

4 to 5 tbsp sugar or honey or add as required. this also can be skipped if the mangoes are very sweet

few mint leaves for garnish or mango cubes or sliced dry fruits

how to make the recipe:

Peel the mangoes and chop them.

In a blender or mixer, puree the mangoes with sugar or honey and cardamom powder or saffron or rose water.

Now add the chilled curd/yogurt and cream.

Add some ice cubes.

Blend for some seconds till the everything is mixed well and the yogurt has become smooth.

Pour mango lassi in glasses and serve garnished with mint leaves or cubes of mango

If you want a slightly thin consistency, then add some milk to the mango lassi while blending.