Fried Litti

Ingredients:

To make dough

Aata/wheat flour-2cups

Salt-1tsp/as per Taste

Oil-For deep frying

Water as require

To make sattu Stuffing

Sattu-2cups

Salt-2tsp

Mustard oil-2tsp

Ajwain/carom seeds-1tbsp

Mangrela/black cumin-1tsp

Pickle masala-1tsp

Grated ginger -1tbsp

Chopped Garlic

Chopped onion

Chopped coriander

Chopped green chllies-1tsp

Lemon juice-2tsp

Method

1.Take a large bowl,add wheat flour,salt,oil 1tsp.A dd water mix together to form a dough and keep aside.

2.Take another bowl,add sattu,salt,mustard oil,carom seeds,black cumin,pickle masala,green chillies,ginger,garlic,onion,coriander,lemon juice and mix everything well.

3.Take a dough and make a round ball.

4.shape the balls like bowl and fill the stuffing and close it from from all sides.

5.Heat a kadai add oil and fry the litti till golden brown in medium flame.

6.Litti is ready to serve.

Gajar ka halwa

Ingredients:

Grated gajar-4cups

Milk-4cups

Ghee-3tbsp

Khoya/Mawa

Sugar-1/2cups

Few cashew nuts

Few raisins

Cardamom powder-2tsp

Method

1.Heat a pan,add ghee and grated carrots keep stirring.

2.when the carrot is half cooked,add milk and khoya.Cook for 10minutes in medium flame.

3.Now add cardamom powder,cashew nuts,,raisins and sugar.Mix everything well.

4.Cook the halwa till nice thicken consistency.

5.Gajar halwa is ready to serve.

 

Sweet Dry Boondi

                  Ingredients:

                    For Boondi Batter           

               Besan/gram flour-1cup

                Turmeric powder-1/4tsp

                             Water

                 Oil- for deep frying 

                   Red food colour

                 For  dry sugar syrup

                    Sugar-1 and 1/2cups

                       Water-1/4cup

           Cardamom powder -1/4tsp OR

     Cooking camphor powder-a pinch(optional)

  Method

1. Take a bowl add besan,turmeric         powder,water and mix well to make thick      consistency batter without lumps.

2. keep seperated little batter and add red food colour into it and mix well.

3.  In a kadai heat some oil.Take a small holes perforated spoon or steel ladle and pour the batter over it.

4. Fry the boondis and keep aside.No need to fry till golden brown or over cooked.

5. Take a pan add the sugar and water boil it till thick or two thread consistency.Add cardamom powder and mix it.

6. Now add the boondis and mix everything well.Remove from the stove.Do this step quickly otherwise the sugar syrup will dry soon.

7. Keep the boondis under air.

8.  Boondis are ready to serve.

 

Chilli Paneer Dry

Ingredients:

Paneer/cottage cheese-400gms

Corn flour-2tbsp

Maida-2tbsp

Salt

Peeper powder-1tbsp

Oil-3tbsp

Chopped Garlic

Chopped ginger

Chopped onion

Chopped capsicum

Green chilli-2

Vinegar-1tbsp

Soya sauce-2tbsp

Tomato sauce-2tbsp

Red chilli sauce-2tbsp

Kashmiri red chilli powder-1tsp

Method to make chilli Paneer dry

1.Cut the paneer into cubes.In a bowl add corn flour,maida,pepper powder, salt and little water mix well to make smooth consistency batter.

2.Dip the paneer cubes into the batter and coat them nicely then deep fry the paneer.

3.Heat oil in a pan add garlic,ginger,onion,green chillies, capsicum and saute them.

4.Add 1tsp salt,vinegar,soya sauce,red chilli sauce,Tomato ketchup,red chilli powder mix well.

5Add paneer cubes and corn slury mix everything well.

6.Chilli paneer dry is ready to serve.

 

Mughlai Paratha

Ingredients

For making  dough

        All purpose flour or maida-2 cups

       Oil-3tbsp

      Salt-1tsp

     Water-As require

For making Egg Stuffing

        Egg-2

        Red chilli powder-1tsp

        Pepper powder-a pinch

        Salt- 1tbsp

        Chopped Garlic

        Chopped onion

        Choppe coriander

        Chopped tomato

 How to make the Mughlai Paratha

1. Take a bowl,add 2cups of all purpose flour or maida, salt,oil and make a dough by adding require water. 

2.cover the dough and rest it it for 15 minutes.

3.Take another bowl,break the eggs add salt,chopped garlic,chopped onion,chopped tomato,chopped coriander,red chilli powder,pepper powder and mix everything well.

4.For making Paratha,take a dough and shape it like chappati, place the egg stuffing and fold the paratha from 4 sides.If require,water can be used to seal the paratha.

5.heat the oil in a pan and shallow fry the Paratha.Remember  do this process quickly after filling the egg mixture in the Pratha.

6.Mughlai Partha is ready to serve.Enjoy the Paratha with some aloo curry,sauce and salad.

      

 

Bengali Steamed sandesh

Its a very popular and delicious bengali sweet recipe

Ingredients

Milk-1and1/2litre

Lemon-2

Powder Sugar-1 cup

Cardamom powder-1tbsp

Few saffron

Oil-To grease the container

To make the Steam Sandesh

1.Heat 1 and 1/2litre of milk.Once the milk boil add the juice of 2 lemons and stir it.

2.when the milk has curdled and water seperated remove it from the flame.

3.Strain the milk with the help of cotton cloth,rinse the chenna with cold water to remove the Lemon flavour.

4.Strain the excess water from chenna.

5.Add the chenna into a mixer grinder,add cardamon powder and powder sugar.Mix everything well and grind it into a smooth paste.

6.Grease the container with some oil and pour the paste on it.

7.Heat the pressure cooker with some water and place a stand inside.

8.Place the container on the stand,close the cooker and remove the whistle.Steam cook the sandesh for about 30minutes on medium low flame.

9.After 30 minutes check it with a toothpick or knife,remove it from the flame and let it set in refrigerator for 1 hour.

10.SteamSandesh is ready to serve.

 

Vegetable pulao with gobinda bhog arwa rice/non basamati rice

Ingredients:

Goinda bhog Arwa Rice-2cups

Ghee-4tbsp

Piece of Cinnamon

Cardamom-3

Cloves-5

Bay leaves-2

Star anise-1

Green chilli-2(optional)

Grated carrot -half cup

Few cashew nuts 

Few raisins

Salt-1/2tsp

Sugar-4tbsp or  according to taste

Water-2 and 1/2 cups

Mint leaves-for decoration

How to make vegetable pulao

1.Take a bowl,add the govinda bhog Arwa rice,wash it gently and keep aside.

2.Take a nonstick pan or karahi add 3tbsp of ghee roast the cashew nuts and raisins and keep aside. 

3.On the same pan add the whole spices-cinnamon,cardamoms,cloves,star anise,bay leaves and grated carrots stir for 2 to 3 minutes.

4.Now add green chillies,salt,soaked govinda bhog Arwa rice stir for 2 minutes and add 2 and 1/2cups of water.

5.close and wait till the rice cooked well and soft.

6. Now add the roasted cashew nuts and raisins,add 1tbsp ghee,sugar.Stir gently from one side and mix everything  well.

7.Decorate the vegetable pulao with mint leaves and some raisins.

8.vegetable pulao with gobinda bhog Arwa rice is ready to served.