Aloo Ki Puri Recipe

Aloo Ki Puri Recipe
Ingredients:

    * 2 cups Plain Flour
    * 1 tsp Salt
    * Water as required
    * 4 Boiled Potatoes (medium size)
    * 3 Green chilies (finely chopped)
    * 1/4 tsp Turmeric Powder
    * Red Chilli Powder to taste
    * Vegetable oil as needed
    * Salt to taste

Aloo Ki Puri Recipe Method:

Sieve the flour and add salt to it.
Add water and knead it to make soft dough.
It is covered with a wet cloth and keep aside for half an hour.
Peel and mash potatoes.
Add green pepper and mix it well.
Combine the remaining ingredients and mix well.
Divide the dough into small balls and a small size as a ball rolls at a time.
Put a small amount of potato mixture over it and close it from all sides are right.
Gently roll in Puri.
For deep-frying it in hot oil until they blow.
Puris are ready to serve.

Bhindi Raita Recipe

 Bhindi Raita Recipe
Ingredients:

    * 100 gms bhindi (okra/ lady’s fingers) - cut into small pieces
    * 2 cups dahi (curds/ yogurt) - whisked
    * 4 tbsp + 1 tsp oil
    * Salt to taste
    * 1/4 tsp mustard seeds
    * 1 dry red chilli

Bhindi Raita Recipe Method:

Heat 4 tbsp oil in a pan and fry okra. Put aside.
Heat 1 tablespoon oil in a pan and add mustard seeds and dried red peppers. When they splutter remove.
Fried okra, salt and mustard seeds and add well beaten curd and red pepper on top early. Serve salad cold okra.

Coconut Rice Recipe

Coconut Rice Recipe
Ingredients:

    * 1 cup rice
    * 1/2 coconut (nariyal) - grated (scraped)
    * 1 tbsp oil
    * 1/2 tsp mustard seeds
    * Salt to taste
    * A pinch of hing (asafoetida)
    * 2 dry red chillies
    * 2 tsp urad dal (split black gram)
    * 1 tbsp cashew nuts

Coconut Rice Recipe Method:

Cook rice and set aside to cool.
Heat oil in a pan and add mustard seeds, hing, dry red chillies, urad dal and cashew nuts.
When mustard seeds start spluttering, add the coconut until golden brown and sauté. Add salt. Combine this with rice and poppadums (papad) and serve hot with coconut rice.

Basundi Recipe

 Basundi Recipe
Ingredients:

    * 1 1/2 liter milk
    * 1/2 cup sugar
    * A pinch of saffron (kesar)
    * 1 tbsp chironji (charoli seeds) for garnish
    * Sliced almonds and pistachios for garnishing

Basundi Recipe Method:

Place milk in a heavy bottomed pan and bring it to a boil. Close and cook medium heat until milk is less than half this amount. Stir milk often.
Add sugar and saffron. Cook until sugar dissolves completely.
Basundi let cool down, then refrigerate and serve cold garnished with basundi chironji and chopped almonds and pistachios.

Punjabi Aloo Methi Recipe

Punjabi Aloo Methi Recipe
Ingredients:

    * 1 tbsp ghee or vegetable oil
    * 1 tsp jeera
    * 1 tsp haldi
    * 2 tsp tomato puree or half tomato, chopped
    * 3-4 medium potatoes, peeled and chopped
    * 2 cups methi leaves
    * Salt to taste
    * Water as needed
    * Juice of half lemon to sprinkle on top
    * Coriander leaves for garnish

Punjabi Aloo Methi Method:

Or a shallow pan over medium heat, heat the ghee kadahi. Add Jeera. When it crackles, add turmeric. Add tomatoes. Using the puree, diluted in 1 tablespoon of water. Cook for 5 minutes.
Add potatoes. Cook for 10 minutes on medium low heat until they are soft. Add fenugreek leaves. Cook for another 5 minutes, until the fenugreek leaves wilt. Put in a tablespoon of water. Cover and cook for 5-10 minutes until fragrant fenugreek starts smelling. Add salt.
Mix potatoes and fenugreek well. Sprinkle with coriander and garnish with the lemon juice.

Khajur Pak Recipe

Khajur Pak Recipe

Ingredients:

    * 1/2 kg dates (khajur)
    * 1/2 kg fresh mava (khoya)
    * 250 gms sugar
    * 1 cup milk
    * chopped mixed nuts for decoration

Khajur Pak Recipe Method:

Palm Deseed.
In a kadai add milk, stirring until all the palm to palm melts.
Add sugar and stir until thick in consistency.
Mawa mesh and palm sugar to add to the mix to the consistency of its setting on a slow fire, keep stirring. Settings on the plate put a little butter.
Pour and spread batter on plate, sprinkle chopped almonds and cashews.
Set and square shapes when cool cut into pieces.

Undhiyu Recipe

Undhiyu Recipe

Ingredients:

* 100 gms surti papdi, stringed, whole
* 100 gms chopped raw bananas, unpeeled
* 100 gms yam (suran) cubes, peeled
* 100 gms small sized brinjals (baingan / eggplant), slit
* 4 to 5 green chillies, crushed
* 1 tsp grated ginger (adrak)
* 1/2 tsp crushed garlic (lehsun)
* 1 tbsp finely chopped coriander (dhania) leaves
* 1 tsp whole wheat flour (gehun ka atta)
* 4 tbsp oil
* 1/4 tsp asafoetida (hing)
* 1/2 tsp turmeric powder (haldi)
* 1 tsp carom seeds (ajwain)
* salt to taste
* 1/2 tbsp sugar
* lemon juice to taste

Methi ghatta:

* 100 gms finely chopped fenugreek (methi) leaves
* 1/2 cup besan (Bengal gram flour)
* 1 tsp chilli powder
* 1 tbsp grated coconut
* salt to taste
* 1 tbsp oil

Undhiyu Recipe Method:

for ghatta:

Mix all ingredients, make stiff dough.
Small oval, dumplings in the form
Heat 4 tbsp. Oil, fry for 2 minutes ghattas.
Remove from oil. Keep aside.
Use a heavy large saucepan.

To proceed:

Pepper, ginger, garlic, coriander form a paste,
Rub the chunky veggies with oil and masala paste.
Marinate for 30minutes.
Heat oil for frying ghattas is used to proceed.
Add all the chunky vegetables, stir well.
Cover and cook for 4-5 minutes.
Papdi, turmeric powder, flour, ajwain, and add salt.
Cover and cook on low till the yam is almost done.
Add coriander, lemon, and sprinkle a little water if necessary.
Add sugar, stir.
Serve hot, either as is, or with parathas.

Puran Poli Recipe

Puran Poli Recipe

Ingredients:

* 2 cups chana dal, soaked in water for 4 hours
* 2 cups jaggery (adjust for sweetness)
* 2 cups refined flour
* 3 tbsp oil
* 1 tsp cardamom powder
* 1/4th tsp nutmeg powder
* 1/4th tsp nutmeg powder
* 3/4 tsp turmeric powder

Puran PoliMethod:

Cook chana dal in a pressure cooker until it turns soft. Drain excess water until the dal is absolutely dry.
Add jaggery and cook and mash up into a soft paste.
Cardamom powder, saffron, and freshly grated nutmeg, add powder and mix well. Form 20 balls of equal size and put aside.
Refined flour, oil, water and turmeric powder and mix. Very soft, sticky dough up. Knead very well. Use oil to knead. Divide into 20 equal parts.
Greased with palms, take a piece of dough and flatten into a disk the size of the palm. "Chana jaggery" paste in the center place a ball of paste and fold the sides to completely cover the disk.
On a well floured board, preferably on a sheet of clean transparent plastic wrap, gently roll a 6-inch disc each politics. Difficult as it tries to paste that can slide out. Use a little flour if that happens. Roll.
A hot, dry roast the girdle on each policy. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with butter or a bowl of milk.