Sunday, October 30, 2011

Shakarpara (Sweet Wheat flour cubes)



Ingredients-
  1. All Purpose flour (Maida) - 2 Big Cups
  2. Oil - 1/4 cup + 1 cup
  3. Sugar - 1/3 cup
  4. Water as required

 Directions - 



  • In a bowl, mix All Purpose Flour with 1/4 cup of Oil.
  • Mix it and add little amount of water to make a tight dough of flour.







  • Knead the Dough for another 15 minutes to make it softer. Add small amount of Water as required.
  • Divide the dough in equal 6 big balls.



  • Roll 1 ball in a thick tortilla.
  • Cut the tortilla in a diamond shape.






  • Fry all the diamond shaped tortillas or cubes, on medium flame.
  • Take the fried cubes out of the pan in a Paper towel, to drain excess oil from the cubes.
  • Add 2 cups of water and sugar in another pan.
  • Keep boiling it until it becomes thick.
  • Transfer the fried cubes in a boiling sugar syrup.
  • Keep stirring thoroughly on high flame, as it will start sticking on the base.
  • Continuously stirring will evenly spread sugar syrup it over all tortillas.
  • When Tortillas starts getting dried, transfer the cubes in another bowl and let it cool down.
  • Enjoy it whenever you want to have sweet.
  • Can be kept for 2-3 weeks.

Black Chick pea Stew (Kala Chana curry)

Ingredients for 4 people-
  1. Black Chick Peas - 3 Handful
  2. Onion - 1/3rd (big- sliced)
  3. Garlic - 4 cloves
  4. Tomato Paste- 1 tbsp
  5. Salt to taste
  6. Turmeric Powder - 1tsp
  7. Coriander Powder-  1 tsp
  8. Red Chilli Powder - 1/2 tsp
  9. Cumin Powder - 1tsp
  10. Aamchur Powder - 1tsp
  11. Cilantro - 1/2 cup
  12. Oil - 1/2tsp

Directions - 




  • Soak Black ChickPea for over night.
  • Boil it until tender.
  • Grind onion, garlic with tomato paste and 1/2 cup of water
  • In heated pan, transfer the onion-garlic-tomato paste.
  • Add salt, turmeric powder, coriander powder, cumin powder and Aamchur powder.
  • Mix it properly and keep frying for another 10 minutes on high flame, until the paste turns brown in color.
  • Now, add a glass of water in the paste.
  • Simultaneously, add  boiled Chickpea.
  • Cover the pan and let it boil for another 10 minutes.
  • When water is dried up and all the gravy is stick to the Chickpea, Transfer the stew in a serving bowl.
  • Garnish it with chopped Cilantro.
  • Serve it hot with Roti/ Tortilla, Parnatha or fried Rice flakes.


Saturday, October 29, 2011

Boiled Potato Stew (Masala Alu)

Ingredients-
  1. Boiled Potato - 1 (boiled)
  2. Onion - 1/2 (chopped)
  3. Garlic - 2 cloves (chopped)
  4. Green Chilli- 2(chopped)
  5. Mustard Seeds - 1 tsp
  6. Cumin seeds - 1tsp
  7. Turmeric Powder - 1tsp
  8. Black Pepper powder - 1tsp
  9. Cilantro - 1/2 cup
  10. Cooking Oil - 1tsp




Directions - 
  • Cut the boiled Potato in big pieces.
  • In a heated Pan, add cumin seeds and mustard seeds.
  • When Mustard seeds crackle, add Garlic, Onion and Turmeric Powder and fry it for 2 minutes.
  • Now, add boiled potatoes, fry it on high flame for 5 minutes.
  • Lower the flame and again cook it for another 10 minutes and do not cover the pan.
  • Add salt and black pepper powder.
  • Sprinkle some water from the top, and cover the pan for 5 minutes.
  • Your stew is ready.
  • Transfer the stew in a serving bowl.
  • Sprinkle some chopped Cilantro.
  • Enjoy it with Roti/Tortilla.

Bell-Pepper and Potato Stew (Shimla-Mirch alu curry)

Ingredients-

  1. Bell Pepper - 1 (Cut in small pieces)
  2. Potato- 1 (Medium-Cut in small pieces)
  3. Onion - 1/2 (sliced)
  4. Tomato - 1 (Small-chopped)
  5. Salt to taste
  6. Turmeric Powder - 1/2 tsp
  7. Coriander powder - 1 tsp
  8. Red Chilli Powder - 1/2 tsp
  9. Olive Oil - 1tsp
Directions-
  • Add Oil in a heated pan, immediately add Bell Pepper and Potato in the oil.
  • Fry for 2-3 minutes.
  • Add sliced Onion and Tomato w/salt, turmeric powder, Coriander Powder and Red Chilli powder.
  • Fry it for 5 minutes.
  • Add a glass of water and let it get cooked for another 15 minutes, on medium flame.
  • When cooked, transfer it in a serving bowl.
  • Enjoy it with a Tortilla/Roti.

Tuesday, October 18, 2011

Mashed Potato curry with bread(Pav-Bhaji)

Ingredients-
Pao-Bhaji
  1. Mashed - Boiled Potato- 1
  2. Onion - 1/2 (chopped)
  3. Garlic cloves - 4 (chopped)
  4. Green Chilli - 2 (slited)
  5. Tomato- 1 (big)
  6. Salt to taste
  7. Black Mustard Seeds - 1 tsp
  8. Cumin Seeds - 1tsp
  9. Turmeric Powder - 1 tsp
  10. Coriander Powder - 1 tsp
  11. Aamchur masala- 2tsp
  12. Red Chilli Powder - 1/2 tsp
  13. Lemon - 1/2
  14. Cilantro - 1/2 cup ( to garnish)
  15. Pao - 8 pieces
  16. Oilve Oil - 1 tsp
Bhaji
Directions - 
  • In a dry pan, add oil and before getting overheated, add mustard seeds and green chilli. Let mustard seeds crackle, then add chopped garlic and onion.
  • Fry it for 5 minutes, till onion starts getting transparent.
  • Add salt, turmeric powder, coriander powder, red chilli powder and aamchur masala/ chat masala. Add 1/2 cup of water and mix it properly. Fry it for another 5 minutes.
  • Add chopped tomato, mix it, cover it and on medium flame let it get cooked for another 5 minutes.
  • Now add a cup of water and on high flame, let it boil.
  • When mixture is boiled, add mashed Potato, mix it and let it get cooked for another 10 minutes on medium flame, half covered.
  • Sprinkle chopped Cilantro, to garnish.
  • Warm up the buns with a little of butter in an open pan.
  • Enjoy it together with onions and lemon.

Wednesday, October 5, 2011

Laung-Lata

Ingredients-
Laung-Lata
  1. Khowa (Milk Fat) - 2 cup
  2. Almonds- 12-15 pieces (cut in small pieces)
  3. Raisins - 1 handul
  4. Sugar- 5-6 spoons + 1 tsp + 2 big cup
  5. All Purpose flour (Maida) - 3 cups
  6. Water as required
  7. Cooking Oil - 1 bowl + 1/2 Bowl
  8. Clove (laung) - 1/2 cup + 1 tsp (grinded) 
  9. Garam Masala - 1/2 tsp
Directions - 



Khowa Mixture
  • Fry Khowa in an empty pan. Mix almonds and raisins with 6 tsp of sugar. Add grinded clove in the mixture.






Dough


  • In a dish, mix all purpose flour with 1 tsp of sugar and 1/2 bowl of cooking oil.
  • Mix water as required and make a smooth and soft dough.






Small Blocks



  • Take a small dough in palm, turn it into a smooth ball, press it, roll it, fill khowa mixture in the center.
  • Fold it from all 4 sides. Lock it with clove.


Fried Blocks



  • Heat leftover oil in a pan.
  • Fry the blocks until brown.

Fried Blocks dipped in sugarsyrup





  • In another bowl, heat 1 cup of water with 1 cup of sugar.
  • When sugar is dissolved and comes to 2 thread consistency, close the flame.
  • When lukewarm, dip the blocks in sugar syrup and take it out and keep it in a dry plate.
  • Garnish it with cut almonds.

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