Kandavi

Kandavi

Ingredients:

• 2 cups Butter Milk (Mattha)
• 1-½ cup Bengal Gram Flour (Besan)
• ½ tsp Turmeric Powder
• ¼ tsp Asafoetida (Hing)
• ¼ tsp Mustard Seeds
• 2 Green Chillies
• 1 tbsp Sesame Seeds (Til)
• 3-4 Curry Leaves
• 1 tbsp Oil


Preparation:

•    Mix besan, turmeric powder, salt and hing to form a powdered batter.
•    Now pour butter milk into the batter while stirring.
•    Keep this batter on medium flame for 7-8 minutes and stir continuously, to avoid any lump formation.
•    Now put off the flame and spread the mixture as thin as possible on a greasy plate.
•    Let it cool. Afterwards, cut the spread into 2-inch wide strips and roll each strip carefully.
•    Heat the oil. Add mustard seeds, curry leaves, sesame seeds and green chillies to it.
•    Allow the seeds to crackle. Spread it immediately on the rolls.
•    Khandavi is ready to serve.

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Bread Roll

Bread Roll

Ingredients:

2 Big Potatoes (boiled and mashed)
7-8 Bread Slices 
Coriander leaves finely chopped
Green chilies (chopped)
Red Chili powder to taste
1/4th tsp Garam Masala powder
Oil for frying

Preparation:

v  Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well

v  Take some water in a bowl and dip a bread slice for few seconds.

v  Squeeze the water from the bread by pressing between palms gently.

v  Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.

v  Repeat the same process for making more rolls.

v  Heat oil in a kadhai and deep fry on medium flame till golden brown.

v  Serve bread rolls hot with green chutney and tomato sauce.

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Paneer Kofta

Paneer Kofta

Ingredients:

For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo) 
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Garam Masala 
2 tblsp Cornflour 
Oil for frying

For Gravy
4 Onion (Pyaj) 
4 Tomato (Tamatar) 
Coriander Leaves (Dhania Patta) 
1/2 cup Curd (Dahi) 
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera) 
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1/4 tsp Garam Masala 
1 Bay Leaf (Tej Patta) 
2 tblsp Clarified Butter (Ghee) 

Preparation:

v  Boil potatoes and peel them.

v  Grate paneer and potatoes.

v  Add salt, red chili powder, garam masala, cornflour and mix well.

v  Make round balls of this mixture.

v  Now heat oil in a pan.

v  Fry balls in the oil till brown in color.

v  Grind onion and tomatoes together.

v  Chop coriander leaves very finely.

v  Heat oil in a pan.

v  Add cumin seed and bay leaf.

v  Add onion, tomato paste and brown it, stirring continously.

v  When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.

v  Stir it continously for a minute.

v  Then add 2 cup of water.

v  Put on the lid and simmer for 5 minutes.

v  While serving reheat the gravy and then add koftas to it.

v  Garnish it with chopped coriander leaves.

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Palak Pakora

Palak Pakora

Ingredients:

16-20 fresh spinach leaves 
¾ cup gramflour (besan) 
Salt to taste
1½ tsp red chilli powder 
½ tsp turmeric powder 
1 tsp coriander powder 
Oil to deep fry
3 cups yogurt 
2 tsp roasted cumin powder 
1 cup coriander chutney 
1 cup sweet tamarind chutney 
3 medium sized onions (finely chopped)
½ tsp red chilli powder 
200 gm bhujia (sev) 
1 small bunch coriander leaves

Preparation:

Choose spinach leaves that are medium-sized. Mix besan with salt, red chilli powder, turmeric powder, coriander powder and add water to make a thin batter of pouring consistency. Heat sufficient oil in a kadai. 

Dip each spinach leaf in the batter and deep fry in hot oil till golden brown and crisp. Drain onto an absorbent paper. Whisk yogurt with salt to taste. 

To serve, place four to five pakoras on a serving plate. Cover with four to five tablespoons of whisked yogurt. Sprinkle roasted cumin powder. Dribble green coriander chutney and sweet tamarind chutney. 

Sprinkle some chopped onions and red chilli powder and then cover liberally with sev. Garnish with chopped coriander leaves and serve immediately.

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Mutton Kabab

Mutton Kabab

Ingredients:

   Mutton kheema  (washed)- 1/4 kg

   Ginger and garlic paste - 1 tspn

   Garam masala powder - 1/2 tspn

   Red chilli powder 11/2 tspn

   Chilli powder - 1/4 tspn

   Turmeric powder - 1/4 tspn

   Salt to taste

   Onion - 2 big

   Oilve oil - 2 tspn

   Coriander leaves - 1/2  cup (chopped)

   Roasted dhall  powder - 1/4 cup

   Egg -1

Preparation:

v  Squeeze the water from mutton kheema  add chilli powder, salt, turmeric powder, garam masala powder, , coriander leaves, green chilly, 

v  chopped onion grind coarsely  and   add beatened egg, roasted gram dhall powder to it and mix well. mix well and marinate for 1 hour.

v  Now make desired shape kababs.

v  Heat oil shallow fry the kababs in a tawa.

v  Alternatively, you can roast on a grill Or barbeque

v  Kababs will be delicious to have with rice, roti ,non ,tandoori roti, parata, chapathies or     with kuboos or you can make it like sandwich.

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