Chanar bara

Chanar bara

Ingredients:
1. Refined flour or maida (500gms)
2. sugar (2c)
3. green cardamom powder (1tsp)
4. ghee (for frying)
5. cottage cheese (250gms)
6. milk (a little)
7. water (1 1/2c)

Preparation:

1. Take cottage cheese, mash it properly. Take a bowl, add flour in it and then mix 1 tablespoon of ghee in it. Add a little of milk in it and mix it well to make thin batter.

2. Now add the mashed paneer in it to make the batter thick. Then add the powdered cardamom in it and mix it.

3. Take a pan, place it over heat. Add sugar and 1 ½ cup of water in it. Keep it to boil to make the syrup of 1 thread consistency.

4. Take a kadai, heat ghee in it. Then put the spoonful of batter in hot oil and fry it until gets golden brown in color. Drain them and then dip them in syrup for about 2 hours.

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Cholar dal

Cholar dal 

Ingredients:

1 tblsp ghee
4 -6 green chillies slit
1 tsp garam masala powder
1 tblsp coriander powder
3 bay leaves
1/4 coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 - 4 tsp sugar
250 gms bengal gram divide (chana dal)
1 tblsp cumin powder
salt to taste 
1 tblsp raisins

Preparation:

v  Wash the dal and boil with 4 cup of water.

v  Mix in turmeric, cumin, garam masala, and slit green chillies.

v  Mix in salt and sugar to taste.

v  Mix well and stir fry till the time the dal is soft and thick.

v  Heat up ghee in a kadhai.

v  Mix in bay leaves and garam masala.

v  When it stops spluttering mix in it to the dal.

v  Mix thoroughly.

v  Cut the coconut into small dices and fry in ghee till light brown.

v  Mix in this to the dal and stir.

v  Serve hot along with luchi.

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Aloo Posto

Aloo Posto

Ingredients:

3 medium potatoes, cut into 1" cubes

2-3 tbsp khus-khus / posto / poppy seeds

             1 tbsp mustard oil (I used normal cooking oil)

             1 tbsp kalonji / kala jeera / nigella seeds

             2 Green chillies, slit (I used 3 dry red chillies since I was out of green chillies)

1 tsp ghee

A pinch of sugar

Salt to taste

Preparation:

v   Soak the poppy seeds in 1 cup warm water for 15 to 20 minutes. Drain (use a tea strainer, the seeds will stick to your fingers and generally annoy you) and grind to a smooth paste. Add water by the tsp while grinding if it gets too thick. 

v   Heat the oil in a pan and add the kalonji. Fry for about 2 mins. Then add the potatoes and cook for 5 mins, stirring frequently to avoid burning. Make sure that your flame is kept to medium. 

v   Now add the poppy seed paste and the red chillies, broken into halves (or the green chillies which is what you should actually be using).  Fry for 3 mins and then top off with about a cup of water and cook covered for 10-12 mins until the potatoes are cooked through. 

v  Stir in salt and sugar. The mixture should be thick and the poppy seeds paste should be sticking to the potato pieces by now. 

v   Remove from fire, stir in the ghee and serve warm with rice.

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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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Makai Ka Bharta

Makai Ka Bharta

Ingredients:

• 1 kg Fresh corns,
• 3 medium tomatoes,
• 3 medium onions,
• 1/2tsp cumin seeds,
• 2tbsp oil,
• 2 Bay Leave (TejPatta)
• 6 to 7 green chillies,
• 1/2tsp garam masala powder,
• 1tsp turmeric powder,
• 1tsp coriander powder,
• Chopped coriander leaves (for garnish),
• Salt to taste

Preparation:

v  Boil the whole corn, take off the niblets and grind it coarsely in a blender.

v  Take onions and finely cut them.

v  Wash and cut the tomatoes and green chilies.

v  Take a kadai, heat oil in it and then add cumin seeds, bay leave in it and fry them.

v  Add the onions in kadai and fry them until they turn light brown in colour.

v  Now add green chillies and fry them for about ½ minute.

v  Add turmeric powder, garam masala powder, red chili powder, salt and coriander powder in it. Mix all these ingredients well.

v  Fry them and then add the tomatoes in it. When the tomatoes get cooked then add little water, salt and corn in it.

v  Fry it by stirring for about 5 to 10 minutes. Garnish it with chopped coriander and serve it hot.

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