Pani Puri ( Gol Gapa )

Ingredients:

Pani (Spicy Water):

• 1 cup mint leaves (Pudina)
• 2 to 4 green chilies (adjust to taste)
• 3 tbsp tamarind paste (Imli)
• 3 tbsp lemon juice
• 1 tsp black salt
• 1 tsp salt (adjust to taste)
• 1/4 tsp ginger powder
• 1/8 tsp asafetida (Hing)
• 1 tsp roasted cumin seed powder
• 1 tsp sugar (adjust to taste)
• 1/2 tsp black pepper
• 4 cups water (adjust to taste)

Puris:

1. 1/4 cup All Purpose flour (Maida or Plain Flour)
2. 3/4 cup fine Sooji (Semolina Flour)
3. 1/2 cup water (as needed)

Method:

1. Pani (Spicy Water):Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
2. Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
3. After straining mix the paste with remaining water or adjusting to the taste.
4. The pani (water) will taste best if refrigerated for a day.

Puris:

1. Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
2. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
3. Divide the dough into about 60 small balls. Keep them under a damp cloth.
4. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
5. Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
6. Start frying the puris, starting first with the puri you first rolled.
7. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
8. Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
9. Fry all the puris. They should be crisp and puff like a ball.

गुलाब जामुन

सामग्री :

• चीनी ( शक्कर ) ढाई कप
• गुलाब जामुन का मावा २५० ग्राम
• दूध का पाउडर ५० ग्राम
• मैदा ५० ग्राम
• इलाइची पाउडर १ टी स्पून
• घी तलने के लिए

विधि :

1. चीनी में डेढ़ कप पानी डालकर चमच से चलाते हुए सिर्फ़ एक उबल आने तक पकाकर चाशनी बनाएं ।
2. मावे में १ टेबल स्पून पानी डालकर गुंथकर अच्छा मुलायम बनाएं । उस में दूध का पाउडर और मैदा अच्छे-से मिलाकर मनपसंद आकार के गुलाब जामुन बनाएं ।
3. गुलाब जामुन तलकर चाशनी में डालें । कम से कम दो घंटे तक चाशनी में ही रखें ।

कलाकंद बर्फी

सामग्री :

• भेंस (Buffalo) का ताजा दूध ४ लीटर
• फिटकरी (Alum) पाउडर १ टी स्पून
• चीनी ५०० ग्राम
• इलाइची पाउडर १ टी स्पून
• केसर १०-१२ सीकें

सजाने के लिए :

• चाँदी का वर्क, बादाम, पिस्ते, काजू

विधि :

• बड़ी, सफ़ेद एंव मोटी तहवाली कड़ाही में या नॉन स्टिक कड़ाही में तेज आंच पर दूध उबलने के लिए रखें ।
• दूध जब उबलने शुरू हो जाए तब उसमें चुटकी-चुटकी फिटकरी पाउडर मिलाते जाये । इससे दूध में मलाई के लच्छे तैयार हो जाएंगे । ( ध्यान रहे फिटकरी का पाउडर ज्यादा पड़ गया तो बर्फी का दाना कड़क बन जाता है । )
• यह लच्छेदार दूध तेज आंच पर चमच से चलाते हुए गाढ़ा होने पकाए ।
• जब दूध गाढ़ा होकर उसमें पानी के बुलबुले आना बंद हो जाए तब उसमें चीनी मिलाकर और थोड़ा पकाएं । पहले यह मिश्रण गाढ़ा होगा; बाद में उसमें थोड़ा बादामी रंग आना शुरू हो जाएगा । तब मिश्रण दो उँगलियों के बीच लेकर देखें । अगर उसकी सख्त- सी गोली बनती है तो आप का मिश्रण मिल्क केक के लिए तैयार है ।
• इस मिश्रण में केसर और इलाइची पाउडर मिलेइए । तुंरत इसे लंबे एल्यूमिनियम के बर्तन को अन्दर से घी चुपड़कर उसमें यह मिश्रण डालिए और बर्तन ढँक दीजिये ।
• एक बर्तन में केक का बर्तन रखकर उस के आजू बाजू में बर्फ भरिए . एक घंटे तक केक सेट होने दीजिये ।
• बर्तन से केक निकलते वक्त बर्तन दो मिनट गरम पानी में रखिये । फिर प्लेट में पलटकर केक निकाले । उसे चाँदी का वर्क, बादाम, पिस्ते, और काजू से सजाएं ।
• केक के ऊपर से लंबे स्लाइस काटिए । यह केक बाहर से हलके बादामी रंग का दीखई देगा ।

नोट : केक का बर्तन बर्फ में रखने से केक की बाहरी परत जल्दी ठंडी होकर हलके रंग की रहती है जबकि अन्दर ज्यादा गर्मी के कारन रंग गहरा होता है ।

Punjabi Chole

I have tried so many recipes for Punjabi Chole or Amritsari Chole none was so delicious then this recipe, I think this is the original recipe for Punjabi Chole, tried and tasted.

Ingredients:

• 250 gm: Kabuli channa
• 50 gm: Rajma
• 2 tsp: Tea powder
• 2 pieces: Clove
• 1 piece: Cinnamon
• 1/2 tsp: Black pepper
• 2-3: Green chillies (or according to taste)
• 1 piece: Ginger
• 1/2 tsp: Eating soda
• 3 tsp: Annardana paste
• 1/4 tsp: Mango powder (aamchur)
• 1 tsp: Garam Masala
• 3 no: Potato (boiled medium sized)
• 1/2 cup: Tomato (chopped
• 2 tsp: Ghee
• Salt to taste (half Black salt and half Sea salt)

Ingredients for Masala:

• 1-2: Bay leaf (tej patta)
• 2 tsp: Mustard seed
• 2 tsp: Jeera
• 1 tsp: Fenugreek seed (methi dana)
• 2-3: Clove
• 1-2: Red chilli

Mixing Masala First:

1. In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.
2. Next morning in that same water drop a small pouch (potali) containing tea leaves.
3. Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
4. Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
5. Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
6. Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.
7. Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
8. Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.
9. In the pan itself spread the cooked chhole to corners, make a space in center of pan.
10. In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
11. Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
12. Decorate with slices of potato, tomatoes and long cut green chilli.

Indian Regional Food

Gajar Ka Halwa

Ingredients

• Carrots - 6 (grated finely)
• Milk - 3 cups
• Sugar - 1 cup
• Milk powder - 1/2 cup
• Khoya - 1/2 cup (ricotta cheese)
• Cashew nuts - 10-12
• Cardamoms - 5 (skinned and crushed fine)
• Pistachios - 2-3 (chopped)
• Ghee - 1/4 cup (clarified butter)
• Raisins - 1 tsp

Method

1. Boil the carrots in the milk in an open pan maintaining a low flame. Constantly stir.
2. When carrots are cooked, take them out and drain any excess milk.
3. Pour milk powder, Mava (ricotta cheese) and the sugar to the cooked carrots.
4. In a frying pan heat the ghee, now add the carrot mixture and keep high flame until the carrot paste loses the milky texture and later turns into golden brown color.
5. Make sure sugar has totally dissolved.
6. Add the raisins, cardamoms, powdered pistas and the cashew nuts.
7. Heat through and serve either hot or cold with cream on the side.

Ker Sangri with Bhakri

Ingredients

• 1 tablespoon ker
• 1 cup sangri (sanger)
• 1/2 teaspoon turmeric powder
• 3 teaspoons chilli powder
• 2 teaspoons coriander (dhania) powder
• 1 teaspoons amchur (dry mango powder)
• 1 teaspoon sultanas (kismis)
• salt to taste

For the tempering

• 2 Kashmiri chillies
• 1/4 teaspoon ajwain (carom seeds)
• 1/4 teaspoon asafoetida (hing)
• 3 tablespoons oil

Method

1. Soak the ker in 2 cups water for 10 hours.
2. Wash the sangri 2 - 3 times in running water.
3. Pressure cook the ker and sangri for 10 - 15 minutes.
4. Drain out the water and keep aside
5. In a wok (kadhai) heat oil add all tempering ingredients when they splutter add ker and sangri.
6. Add all other ingredients.
7. Cover and cook on low heat for 30-45 minutes or till the oil separate and stir till all the water dries.
8. Add 1/2 cup warm water and bring to the boil. Simmer for another 5 minutes. Serve hot with bajre ki roti.

Sarson Ka Saag

Ingredients:

1 kg - Sarson (green mustard)
250 gm - Spinach
2 nos - Shalgam (turnips) (peeled and chopped (optional)
3 to 4 flakes - Garlic (finely chopped)
2" piece - Ginger (finely chopped)
2 to 3 - Green chillies (finely chopped)
2 tsp - Makki ka atta (maize flour)
1 1/2 tsp - Powdered Gur (jaggery)salt to taste

For Tadka (Tempering):

3 tsp - Desi Ghee
1/2 tsp - Red chili powder
2 nos - Green chillies (finely chopped)
1" piece - Ginger (finely chopped)

Method :

1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam.
3. Add salt and 1/2 a cup of water.
4. The saag will be done in 15-20 Min's.
5. Remove from fire and cool.
6. Grind the spinach to a rough paste.
7. Add makki ka atta and cook for 15 minutes on low heat.
8. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
9. Serve hot with Makki ki Roti.

INSTANT DHOKLA

Ingredients

2 Cups Besan
1-1 tsp Ginger and garlic paste
2 tsp Green chilli paste
1 tsp Salt
3 tsp Sugar
1 tsp Citric Acid(Limbu ka sat)
1/2 tsp Turmeric
1 tsp Sodium bicarbonate
Water

For Tadka
1 tsp Mustard seeds
7-8 Curry leaves
4-5 Green Chillies-slit
1 tbsp Oil

METHOD

1. Mix besan, ginger and garlic paste, chilly paste, salt, turmeric, sugar and add water and mix well .
2. Add Soda Bicarb., stir gently and pour immediately into the greased tin and place in the steamer. (After adding Soda the mixture should rise to double or you should add Little more soda).
3. Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes.
4. Remove tin from the steamer and keep aside.
5. Heat oil for the tadka, add mustard seeds, curry leaves and green chillies.
6. Saute till slightly colored, and add a large cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with coriander sprigs and coconut and serve.

Sambar

Ingredients: For cooking Dal(Lentil)

1/2 cup Toovar dal

2 tbsp Mung Dal

1 tsp Methi seed(fenugreek seeds)

1/4 tsp Hing(asafoetida)

1/2 tsp Haldi(turmeric powder)

2 tsp Grated Ginger

2 Tomatoes

Ingredients: For Sambar

lime sized ball Tamarind

150 gms Safed petha(Bottle guard)

2 onions

Shevga (Drum stick), Cauliflower, Turai, etc.

1/4 cup fresh grated Coconut

Jaggery and salt as per taste

2 tbsp Green coriander

Ingredients: For tempering

3 tbsp oil

1 tsp Mustard seeds

1/4 tsp Hing

2-3 Dry red chillies

Few Curry leaves

1/4 cup finely chopped onion

1 tsp red chili powder

1/4 tsp Turmeric powder

3-4 tbsp Sambar masala

Method

1. Boil both dal with 2 cup water, methi seeds, hing, haldi, green chillies, grated ginger and chopped tomatoes. Cook till dal is done.
2. Soak tamarind in 1/2 cup water for half an hour.
3. Cut all the vegetables and boil in 3 cups of water till tender.
4. Grind coconut to fine paste.
5. Take oil throw in mustard seeds, hing, whole red chillies and curry leaves, fry. Then add finely chopped onion fry till golden brown. Put red chilly powder, turmeric and sambar masala fry for a minute. Add cooked dal, tamarind paste, boiled vegitables, grinded coconut paste, salt, jaggery and coriander leaves. Add boiled water to it as needed, boil for 5-7 minutes.

Malai Kofta

Ingredients

For Kofta (Makes 6 Koftas)

2 Big size Potatoes
2-3 Tbs. Cornflour
1/2 Tsp. Salt
Oil for frying Kofta's

For Stuffing Kofta

125 gms grated Paneer(Cottage Cheese)
50 gms Unsweetened Mawa(khoya)
1 tbs. Cashew nuts (broken in small pieces)
10-12 kishmish(raisins)
1 tsp Black Pepper Powder
Salt and Sugar as per taste

For Grinding

Boil 2 big red onion in water for 2 to 3 minutes, drain and keep aside.
Soak 10-15 Cashew nuts, 2 tbs Poppy seeds(khuskhus) and 1/2 tsp Sesame seeds(til) in 1/2 cup milk for 15 minutes.
2-3 green chillies
5-6 Garlic cloves
1 tsp grated Ginger
2 tbsp Curd

For Gravy

2 tbsp Ghee(Clarified Butter)
1 inch piece Cinnamon(dalchini)
2-3 Cloves(lavang)
3-4 Green Cardamom
3 tbsp Thick Cream
Salt and Sugar as per taste

For Garnishing

Fresh Thick Cream and Cherries.

Method

1. For making Kofta boil and peel Potatoes. Grate the boil potatoes, add 1 tbsp Cornflour and mix it well, if the mixture is wet add more cornflour to it. Make a smooth mixture(no lumps)
2. Mix well all ingredients for stuffing. Divide the mixture into 5-6 portions. Take each portion on the palm of your hand, flatten it to make a disc shape and place on it some stuffing mixture and make kofta. Roll them in remaining cornflour and fry them in oil till they are pinkish in color.
3. Grind all the grinding ingredients to a fine paste.
4. For making gravy heat 2 tbsp Ghee in a kadai or wok add cinamom, cloves and green cardamom add grounded paste to it fry for some time when the paste starts leaving oil add sugar, salt, cream and add 1/2 a cup of water, make gravy let the gravy simmer for 5-8 minutes.
5. While serving place the fried koftas , in a serving bowl and just before serving pour hot gravy over these. Garnish it with some some fresh cream,cherries and chopped coriander leaves.

Dabeli Masala

For someone who loves food and enjoys cooking, there can be no greater pleasure than that of using his own Homemade Masala. Here is a recipe for Dabeli Masala which is the key ingredient for Kacchi Dabeli a famous street food of Gujarat. This Masala Recipe is not known to many, it is made by few commercially selling Masala manufacturers like Kapol and some other in Gujarat. Try this Masala and you will get the original taste of Kacchi Dabeli. You can multiple the quantity of this ingredients and can store in bottle for further use. The dish is suddenly infused with this Masala.

Ingredients :

1. 4 Dried Red Chillies
2. 1 Tsp. Whole Cloves
3. 1/4 Tsp. Mace (Jaifal) powder
4. 1/2 Tsp. Fennel Seeds
5. 1/2 Tsp. Black peppers
6. 3 Whole Star Aniseed
7. 2 Bay Leaves
8. 1 Black Cardamom
9. 1/2 Tsp. Dry Ginger Powder
10. 1/2 inch Cinnamon (Tuj)
11. 1/4 Tsp.Turmeric Powder
12. 1/2 Tsp. Whole Coriander's

Grind all the above ingredients in a grinder to a fine powder.

Jeera Rice(Pulao)

Ingredients :
1 cup basmati rice(long grain)
2 bay leaves
3 cloves
8 whole black pepper corns
1 black cardamom
1 1/2 teaspoon cumin seeds
2 cups water
1 tablespoon oil and salt to taste.

METHOD :

1. Wash the rice and drain the water completely.
2. Now soak the rice in drinking water for fifteen minutes.
3. Take a pot and pour the oil and bring to heat. Once it’s hot add the cumin seeds, bay leaf, cardamom, cloves and black pepper. Sauté till the cumin turns golden brown.
4. Add the rice and salt and mix well. Now pour the water and bring to boil. When the oil begins boiling simmer and cover with a lid and cook. Keep checking or keep the lid partially open. When the water is absorbed by the rice completely it will begin giving a nice smell.
5. Remove from flame and serve hot.
   

Curd Rice, Thayir Sadham

Ingredients:

1 cup cooked rice

2 cups plain curd(yoghurt)

1/4 cup milk

2 green chillies

1 inch ginger

2 tablespoons grated coconut

1 teaspoon mustard seeds

1 teaspoon urad dal

1 teaspoon channa dal

few coriander leaves

few curry leaves

2 tablespoons oil and salt to taste.

METHOD:

1. Finely chop the green chillies, ginger and coriander separately and set it aside.
2. Now take a frying pan and pour the oil. Bring to heat and when the oil is very hot add the mustard and let it crackle.
3. Next add the urad dal, channa dal and curry leaves and sauté till the ingredients turn brown. Put the green chillies, coriander and ginger and sauté till they are cooked.
4. Turn off the flame and add the cooked rice. Add the salt and grated coconut and mix well.
5. Add the curd and milk ten minutes before serving. If you want curd rice while traveling or to send it to school then pour two cups of milk and quarter cup curd. By the time you eat it all the milk would have turned into curd. Garnish with pomegranate seeds, grapes or grated carrot

Paneer Butter Masala

Ingredients:
Paneer - 200 gms
Tomatoes (ripe) - 500 gms
Onions (medium) - 2
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Cashew paste - 2 tbsp
Garam masala powder - 2 tsp
Butter - 4 tbsp
Kasuri methi - ½ tsp
Fresh Cream - 75 ml

Method

1. Boil tomatoes, de-skin and puree.
2. Chop half an onion and boil the rest for 10 minutes before making a paste.
3. Cut the paneer into rectangles or squares.
4. Heat 3 tbsp of butter in a pan, add chopped onions and sauté till brown.
5. Add onion paste, ginger and garlic paste. Saute for 3 minutes. Add Cashew paste.
6. Add garam masala powder and stir well.
7. Add tomato puree, crushed kasuri methi and salt. Stir.
8. Add cut paneer and simmer for 3 minutes.
9. Remove from fire, stir in remaining butter and fresh cream leaving a little aside for garnishing.
10. Garnish with fresh cream and coriander leaves.
Note: Add water if you want a thinner gravy. Chicken makhanwala and vegetable makhanwala can be made using the same recipe. Substitute paneer with chicken tikka or boiled vegetables.