ZUCCHINI CARROT RICE PILAF

INGREDIENTS REQUIRED:

1/2 tsp dried basil
2 tbsp olive oil
2 1/2 cups chicken broth
1 cup long grain rice (uncooked)
1/2 cup shredded carrots
1 zucchini (FRUIT)

How to make it:

1. In a skillet, saute rice and basil in olive oil for one minute; then add chicken broth and bring to a boil.
2. Stir in the carrot.
3. Reduce heat; cover and simmer for 20 minutes.
4. Add zucchini slices and simmer another 5 minutes or until zucchini is tender.

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BASMATI RICE RECIPES

INGREDIENTS REQUIRED:

Almonds(Badam) - 50 gm
Basmati rice - 225 gm
Green cardamoms(Elakka) - 8 nos
Cinnamon(Karugapatta) - 1" stick
Cumin seeds(Jeerakam) - ½ tbsp
Curry paste - 1 tbsp
Onion(chopped) - 1 no
Sultanas - 50 gm
Turmeric powder - ½ tbsp
Vegetable oil - 2 tbsp


Preparation Method of peppery Basmati Rice Recipe:

1)Wash and soak the Basmati rice for 20 minutes. Drain the water and keep aside.

2)Heat the oil in a pan.

3)Fry the cumin seeds and onion for 10 minutes until the onions are golden brown.

4)Add the rice along with the curry paste.

5)Add a pint of water, cinnamon stick, sultanas, cardamom pods and turmeric. Cover and cook gently for 10 minutes.

6)Toast the almonds until golden brown. Stir into the spiced rice.

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MEETHA PARATHA

INGREDIENTS REQUIRED:

Flour-4 cup
Sugar-1/2 cup
Salt-according to taste
Ghee, wate


Methods:

1. Make a smooth dough by using salt ,water and flour.Make small round balls.
2. After that press it and make it round roti.aplly ghee on it & Sprinkle sugar over it.
3. Then Roll it like a triangle parata as shown in pic. Heat a tawa Place the paratha on the tawa.add oil and turn parata up & down till it becomes crispy.
4. Your sugar parata is ready.Sugar Paratha 

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PYAZ PARATHA

INGREDIENTS REQUIRED:

1 cup wheat flour
1 cup onions, cut into 1/2-inch thin strips
3 green chillies, finely chopped (adjust to taste)
1/2 tsp cumin seeds (jeera)
3-4 tbsp vegetable
Salt to taste

Preparation:

1. Heat 2 tsp oil in a medium pan. Add the cumin seeds and fry until golden. Add the green chillies and onion along with salt, and saute on medium heat until translucent. Add the cilantro and remove in a bowl and let cool.
2. In a mixing bowl, combine the flour, salt, and the cooked onions, and mix into a firm, smooth dough using water as needed. Brush with a little oil and set aside for 5 minutes.
3. Heat the griddle (tava). While the griddle is heating up, divide the dough into equal portions and roll each portion between your palms to form a smooth ball. Cover and set aside.
4. Place one of the dough balls on a lightly floured surface, and with a rolling pin, roll it to a 5-inch circle.
5. Make sure the tava or griddle is hot (sprinkle a few drops of water, if the water evaporates quickly, the tava is ready.) Add 1/4 tsp oil to the tava to coat it evenly and wipe off with a paper towel or kitchen towel. 
6. Place the onion paratha on the tava. After 10 seconds, when it starts to puff up a bit, turn it over with a spatula. Brush oil evenly over the paratha. Turn it over again, and brush oil on top. Press on the edges of the paratha with the spatula to make it puff up, and cook on both sides for 5-10 seconds, until you see brown spots on both sides. Remove on a plate. 
7. Repeat with the remaining dough, adjusting the heat as necessary. Stack the parathas.
8. Serve the onion paratha immediately with a gravy curry and raita of your choice. Or with a pickle and plain yogurt. Parathas taste best hot off the griddle. If you need to store them, stack one on top of the other, and wrap in aluminum foil to keep them warm for a couple of hours.

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METHI PARATHA

INGREDIENTS REQUIRED:

4 cups Flour (Whole wheat)
2 cups Fenugreek Leaves (methi)
1 cup Vegetable Oil
1 tsp. Red Chilies(powder)
½ tsp. Garlic(paste)
½ tsp. Ginger(paste)
Salt to taste

Instructions:

1. Mix together flour, washed and cut methi leaves, red-chili powder and salt.
2. Add half cup of oil, Ginger and garlic paste.
3. Knead the the dough well while adding water.
4. Make equal sized balls of dough. Roll the ball in dry flour and make a round paratha.
5. Shallow fry on a griddle (tava) to golden brown.
6. Serve hot with butter and curd.

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LACHA PARATHA

INGREDIENTS REQUIRED:

Wheat flour-3 cups
Oil-2 tblspn
Salt-1 tsp
Warm water as required

Method:

1. In a mixing bowl add flour,salt,oil and rub them together.
2. Gradually add warm water and mix it till it forms a dough.Knead the dough for 3 min.Apply oil on the dough and cover it with a bowl.Let it rest for 15 min.
3. Now divide the  dough into equal portions.Take a small ball and roll it into thin chappati.Apply oil on the chappati and spread it evenly.Dust some flour over the chappati and start folding it like a saree fleet.
4. Then Curl it to form a round shape.Apply a tsp of oil over the curled dough and let it rest until you make every dough like this.
5. Now take a curled dough and make chappatis out of it.Finish the entire dough like this.
6. Heat a tawa and put this chappati on to the tawa and cook on both sides by applying ghee or oil till done and golden.
7. Then remove it on to a plate and crush it with your hands,so that the flakes will separate.
8. Put this into a hot case so that it stays nice and warm.Serve it with any side dish..

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MOOLI PARATHA

INGREDIENTS REQUIRED:

For stuffing :

Mooli (white radish) : 1 large grated
Ajwain : 1/2 tsp
Green Chilli : 1, finely chopped
Turmeric powder: 1/2 tsp.
Cumin powder : 1 tsp.
Coriander powder : 1 tsp.
Coriander leaves : 1 tbsp chopped
Garam masala powder : 1 tsp.
Chaat masala powder : 1 tsp.
Salt to taste
Oil for frying

For Dough :

Wheat flour : 2 cups
Vegetable oil : 1 tsp.
Salt : 1 tsp
Water as needed

Preparation  :

1. Mix wheat flour, salt and oil together. Add water to make soft and smooth dough. 2.Cover dough with clean muslin cloth for 10 -15 minutes.
2. In the meantime, prepare filling for mooli paratha. Wash and peel mooli. Remove leaves. Use white part only.
3. Grate mooli in a small grater and keep it in a bowl. Add a pinch of turmeric powder and little salt, keep aside for 15 mins. Now sqeeze the water with your hand and keep aside.
4. Heat oil in a kadai, add ajwain, saute for 2 mins. Add green chilli, fry for 2 mins then add all spice powders and mix well.
5. Now add grated redish and mix well. Cook for 5 mins. Switch off the gas then add chopped coriander leaves and allow it to cool down.
6. Divide dough in to 8 -10 equal parts and give them a round shape of ball.Take one ball of dough, press it and coat it using dry wheat flour.
7. Take one ball on Roti making board, press it and coat it using dry flour. Roll out the ball in a 3-4 inch circle.
8. Put one spoon of mooli stuffing in the center of the Paratha. Wrap the stuffing with Paratha and seal edges of it and again give it a round shape of ball.
9. Press this ball on Roti making board, coat it with dry flour and roll out carefully giving it a round shape.
10. Place it on a heated tava. When you see tiny bubbles rising on the surface, turn it over. Cook it on medium flame.
11. Put 1/2 tsp of oil and spread it with a spatula around the edges. Let it heat for one minute.
12. Flip Stuffed Paratha again and spread the oil around the edge. Press it with spatula. Let it heat for one minute.
13. Flip Stuffed Mooli Paratha again and press it with spatula so that it gets cooked evenly. Follow the flipping process until it becomes golden-brown on both sides.
14. Your Stuffed Mooli (Radish)

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GAJAR PARATHA

INGREDIENTS REQUIRED:

For stuffing:

5 medium size - Carrot, finely grated
2 tbsp - Coriander leaves, finely chopped
6 to 8 - Green chili, finely chopped
1/2 tsp - Ajwain/ carom seeds
1/2 '' piece - Ginger, finely grated
1/2 tsp - Garam masala powder
1/2 tsp - Coriander powder
1/2 tsp - Anardana powder /Pomegranate Powder
Salt to taste

Method

1 ) To make the dough - Mix wheat flour and salt, then add water little by little, knead and make a stiff dough. Rest the dough for 20 to 30 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

2 ) To make stuffing - Squeeze the finely grated carrot with hands, to take out the carrot juice. This step is necessary to avoid excess water in stuffing. Now to this grated carrot, and rest of the ingredients listed in stuffing. Mix all the ingredients well and set aside.

3) To make parathas - Make small key lime size balls of the dough. To make one paratha, roll out 2 dough balls. In one rolled out dough, spread the filling. Place the other rolled out dough on top of the filled dough. Press the edges to seal in. Dust with flour and roll out the paratha gently. To get a perfect round shape, use a round lid to cut a perfect round shape.

4 ) Heat a tawa or a nonstick pan, on medium heat and place the paratha in it. Smear some ghee / oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

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KADDU PARATHA

INGREDIENTS REQUIRED:

3 Cups Whole wheat flour
1 cup grated Pumpkin (KADDU)

2 tsp chopped fresh green coriander leaves

2 tsp sesame seeds
1 tsp ajowain seeds
2 tsp green chilli paste
1 tsp turmeric powder
2 tsp lime juice (optional)
Salt as per taste

METHOD:

1. Combine all the ingredients in a bowl.Pumpkin contains lots of water, so knead the dough in it. Use more water if required and knead into a soft pliable dough.Don’t keep the dough for long.      
2.  Immediately make small lime size balls of the dough.Roll out each ball on a flat surface with a rolling pin into a circle. Dust some wheat flour if required.On a hot griddle/tava, cook each paratha on both sides applying little oil on both sides.

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MUTTER PARATHA

INGREDIENTS REQUIRED:

To Be Mixed and Kneaded Into A Soft Dough
2 cups whole wheat flour (gehun ka atta)
1 tsp salt
water as required

For The Stuffing:

1 cup green peas(MUTTER)
1 cup chopped coriander (dhania) leaves
3 tsp chopped green chillies
salt to taste
1 tsp dried mango powder (amchur)

Other Ingredients:

oil for cooking
whole wheat flour (gehun ka atta) for rolling

Method :

For the stuffing:

1. Combine the green peas, coriander and green chillies and blend in a mixer without adding any water.
2. Transfer in a bowl and just before making the parathas, add the remaining ingredients and mix well.
3. Divide the stuffing into 3 equal portions and keep aside.

How to proceed:

1. Divide the dough into 6 equal portions and roll out each portion into a circle of 4" diameter.
2. Place a portion of the stuffing on one circle and spread it evenly.
3. Place another rolled out circle on top and press the sides gently to seal.
4. Heat a tava, grease it with oil and cook the paratha till golden brown spots appear on both the sides.
5. Repeat the steps to make more 2 parathas.
6. Serve hot.

NOTE:
Add the salt and amchur to the peas masala only before making parathas or else the stuffing will become watery.

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LAUKI PARATHA

INGREDIENTS REQUIRED:

For dough:

1 small or 500 gm lauki or dudhi
1 1/2 cup or 150 gm. chapatti flour
1 1/2 cup or 200 gm. millet or bajra/bajri flour
1/4 cup or 35 gm. chapatti flour on a plate for dusting, to be used during rolling out
3-4 green chillies, very finely chopped
1 inch piece ginger, peeled and finely grated
1 small bunch of coriander leaves, cleaned and chopped or a bunch of fenugreek/methi leaves chopped.
Salt to taste
1 tsp. turmeric powder
Yoghurt, as required. You may need a tbsp. or two.
Oil for pan frying

Instructions:

1. Making dough:
2. Peel and grate lauki/dudhi. Squeeze out water by pressing lightly between both palms. save the water, you may need it to make dough. It is better to remove it initially and add later, because lauki has too much water and you may end up with very runny dough if you don't.
3. Place all ingredients except yoghurt in a bowl and make firm dough. If necessary, add saved lauki water. If it is still too firm, add 1 tbsp. yoghurt at a time while kneading.
4. Knead well and keep aside for 10 minutes or so.
5. Rolling out parathas:
6. Break dough into 14-16 portions and roll them into balls, using a little dry flour to dust. Keep them covered with a moist cloth. Roll out the one paratha at a time, while the previous one is cooking, as follows; dip one ball in dry flour kept on a plate and then roll it out to 3-3 inches 6-7 cm circle/disc.
7. Place 1/8 tsp. (a few drops) of oil in the centre of this circle, pull the edges in and seal it in the centre. Now you have a ball again.
8. Heat a griddle or tava.
9. Flatten the ball by hand and then roll it out into a pancake like circle, 5-6 inches or 14-15 cm. in diameter. It should be rolled out from centre outwards, so that the edges are thinner than the centre. You will need to dust a couple of times, by rolling it in dry flour. Parathas should not be too thin, approximately 2-3 mm thick, as very thin ones do not have a 'bite'.
10. Put the paratha on the hot griddle. Turn it over when it changes colour to semi-translucent and you can see a few blisters on the under-surface.
11. Cook the other side same way and turn over again.
12. Brush a little oil on both surfaces, one by one. This can be done with a small ladle or a soup spoon.
13. Press it gently all over, using a flat spatula, coaxing it to fluff up into a ball. If you see any steam escaping, seal it by pressing it with the spatula. This helps the fluffing up of the paratha. If it doesn't, do not worry, just make sure that it is cooked well.
14. Cook until crisp and nicely browned on both sides.
15. Serve hot with pickles and tea.

Notes:
These parathas can be made in advance and reheated on a griddle/tava or in a microwave.

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ALOO PARATHA

INGREDIENTS REQUIRED:

For paratha dough:

2 cups atta (durum wheat)
About 1 cup warm water
Salt to taste
1 tablespoon oil

For Aloo filling:

4 potatoes, boiled and mashed (about 2 cups)
2 teaspoons ajwain (carom) seeds
¼ teaspoon red chilli powder
2 green chillis, finely chopped (optional)
¼ cup finely chopped coriander leaves
1 finely chopped Onion (optional)
Salt to taste

Preparation method:

    1. Make paratha dough by combining the atta, salt, oil, and water. Knead well. You want a slightly wet   and pliable dough so that the parathas are easy to roll out when stuffed. Allow the atta to rest for at least 15   minutes.
   2. To make stuffing, combine all the ingredients. Make sure potatoes are well mashed with no large lumps.
   3. Divide the dough into 12 equal portions. Roll each ball out slightly, dust in atta, then stuff with about 2 tablespoons of aloo filling. Wrap dough around the filling and seal. Roll out stuffed dough into a thin circle.
   4. Heat a tawa. Dry cook the paratha on both sides till brown spots appear, and then add 1 teaspoon oil to fry the paratha. Set aside and repeat with all the dough and filling. Serve hot with tomato chutney or mango pickle and curd.

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PANEER PARATHA

INGREDIENTS REQUIRED:

100 gms Grated Paneer(COTTAGE CHEESE)
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

How to make paneer paratha:

1. Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
2. In a bowl mix all the stuffing ingredients.
3. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
4. Cook on a pre-heated Tawa (flat griddle plate).
5. Turn it and pour half tablespoon oil or butter.
6. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
7. Cook on a low heat till golden brown.
8. Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

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PASTA PIE

INGREDIENTS REQUIRED:

8 ounce(s) rotelle or elbow macaroni
 salt
1 cup(s) bottled marinara or spaghetti sauce
1 package(s) (8-ounce, 2 cups) shredded part-skim mozzarella cheese
2 cup(s) all-purpose flour
3/4 cup(s) shortening or butter-flavor shortening
1 large egg
1 container(s) (15-ounce) part-skim ricotta cheese
1 container(s) (7-ounce) refrigerated pesto sauce
1/4 teaspoon(s) ground black pepper
1 tablespoon(s) grated Parmesan cheese, (optional)

Directions:

    *In saucepot, prepare macaroni as label directs, using 2 teaspoons salt in water. Drain macaroni; return to saucepot. Stir in marinara sauce and 1 cup shredded mozzarella; set aside.
   *Meanwhile, in large bowl, combine flour and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in 4 to 5 tablespoons    cold water just until mixture holds together. Shape dough into a ball; set aside.
   *In cup, lightly beat egg; reserve 1 tablespoon beaten egg for brushing on crust later. Place remaining egg in medium bowl; stir in ricotta cheese, pesto sauce, and pepper.
   *On lightly floured surface, with floured rolling pin, roll two-thirds of dough into rectangle 2 inches larger all around than inverted 11" by 7" glass baking dish. Gently ease dough into baking dish, allowing dough to hang over edge.
   *Sprinkle remaining 1 cup mozzarella cheese over bottom of dough in baking dish. Top with half of pesto mixture, all of macaroni mixture, then remaining pesto mixture.
  *Preheat oven to 400 degrees F. Roll remaining dough into 12" by 8" rectangle; lift onto top of pie. Fold overhang under and pinch to form stand-up edge; flute. Cut slits in top of crust to allow steam to escape during baking. Brush top of pie with reserved egg; sprinkle with grated Parmesan cheese.
  *Bake pie 40 to 45 minutes until crust is golden brown and filling is hot.

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PORTUGUESE PAELLA

I love the blend of flavors in this dish. This is a hearty one dish meal. The secret spice is the Saffron. Saffron is expensive, but you must add it or the taste of authentic Paella is lost.

INGREDIENTS REQUIRED:

6 skinless chicken thighs (about 1 1/2 lbs.)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
3/4 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
2 teaspoons canola oil
1 link Portuguese chourico, sliced in rounds
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups uncooked arborio rice or 1 1/2 cups other medium grain rice
1/2 cup diced plum tomato
1 teaspoon sweet paprika
1/4 teaspoon saffron thread, crushed
1 garlic clove, minced
3 cups chicken broth
3/4 lb large shrimp, peeled and deveined
1 cup asparagus, cut diagonally
1/2 cup frozen peas, thawed

Directions:

Preheat oven to 400 degrees.
Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
Add chicken; cook for 3 minutes on each side or until lightly browned.
Remove chicken from pan; cover and keep warm.
Add chourice and cook until lightly browned;.
Add onion and bell pepper; cook for 7 minutes, stirring constantly.
Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
Return chicken to pan.
Add broth and 1/4 teaspoon of salt; bring to boil.
Wrap handle of pan with foil, cover pan;.
Bake at 400°F for 10 minutes.
Stir in shrimp, asparagus, and peas.
Cover and bake an additional 5 minutes or until shrimp are no longer translucent.

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SAFFRON RICE

This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.

INGREDIENTS REQUIRED:

1 cup basmati rice
2 cups chicken stock
1 tablespoon butter (optional)
1 tablespoon dried onion flakes
1/2 teaspoon salt
1 pinch saffron, crumbled

Directions:

   *Rinse the rice well, drain.
   *In a medium size saucepan, add the rinsed rice and remaining ingredients.
   *Bring to a boil, cover and reduce heat.
   *Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
   *Fluff with fork and serve.

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TILAPIA AL AJILLO GARLIC TILAPIA

INGREDIENTS REQUIRED:

1 1/2 lbs tilapia fillets
4 garlic cloves, thinly sliced
3 tablespoons olive oil
salt and pepper
lemon, for serving
chopped parsley (to garnish)

Directions:

   *Season tilapia fillets with salt and pepper.
   *Heat oil in a skillet over medium heat.
   *Put fillets in first, and when they start to turn color a bit (after 1-2 minutes) add garlic slices.
Continue cooking about 4 minutes or so, then flip fillets.
   *Fry until cooked through, and fish flakes easily with a fork-- this will depend entirely on the thickness of your fillets, so you will need to watch them carefully.
   *The garlic should turn a dark golden brown, but not be burned, if you notice that the garlic is starting to burn, spoon it over the fish, so it is no longer in contact with the pan.
   *Serve with freshly squeezed lemon juice and garnish with chopped parsley.

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SETAS- GARLIC TAPAS WITH WILD MUSHROOM

"This seasonal mushroom dish, made here using wild setas, can actually be adapted to make a great tapa all year round." If you want to try adding even more flavour to this dish, you can fry some bacon or ham (serrano or parma) in the oil with the garlic (remember that the garlic will need less time than either of these ingredients.) If you can’t find wild mushrooms that you thing will be suitable, standard or button mushrooms will do just fine.

INGREDIENTS REQUIRED:


8 garlic cloves
6 tablespoons olive oil
1 kg wild mushroom (setas)
1 ml white wine
6 sticks parsley
2 to taste salt (a generous pinch!)
2 to taste pepper (optional)

Directions:

   *Start by washing the mushrooms thoroughly, then place them in a sieve and let them dry for a while - if you need to cook them immediately, dry them a bit with a tea-towel. With the type of mushrooms I used, you can simply tear them into strips but if you use button mushrooms you need to slice them with a knife.
   *Put all the oil in a frying pan and wait till it starts to smoke. Add the garlic, which has been previously peeled and sliced roughly, and stir with a wooden spoon. When the garlic starts to brown add the mushrooms and stir them every now and again for 5 minutes. At this point add the wine and turn the heat down to medium. After another 5 to 10 minutes add the parsley and serve immediately.

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CARROT KHEER

Carrot Kheer is a very nutritious dish. Learn how to make/prepare Carrot Kheer 

INGREDIENTS REQUIRED:

• 6-8 Fresh carrots
• 1 Litre full cream milk
• 2 Cups sugar
• 1/2 tsp Cardamom powder
• 1/4 tsp Saffron
• 5-6 Sliced almonds
• Some cashews

How to make Carrot Kheer:

• Wash the carrots and cut the edges.
• Cut the carrots into small pieces and boil it in a pressure cooker.
• In the meantime, boil the milk in a big vessel and leave it on very low heat.
• Place the boiled carrot & saffron into a grinder and make paste of it.
• Then add the carrot paste into boiling milk and keep it on normal heat.
• Stir the mixture continuously and add sugar (add additional sugar as per the taste).
• Add cardamom powder and stir well.
• Heat the mixture until boiling state.
• Now let it cool for sometime.
• Refrigerate it for cold serving.
• Decorate with cashews and sliced almonds before serving.

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SANDESH MISHTI

No Bengali meal is complete without mishti or sweets and none is more loved by the Bengalis than Sandesh. It is surprisingly easy to make. Being a milk-based sweet, Sandesh doesn’t last long so consume it as soon as possible. Given how tasty it is, that shouldn’t be a problem.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

INGREDIENTS REQUIRED:

400 gms fresh paneer (hang to drain whey completely)
10-12 almonds cut into slivers
8-10 of pistachios cut into slivers
A few saffron strands
1 tbsp warm milk (to soak saffron)
2 tsps milk powder
1/2 cup finely powdered sugar
1/2 tsp pistachio essence
1/2 tsp cardamom powder
Ghee to lightly grease moulds
Moulds of any shape you like

Preparation:

   *Soak almond and pistachio slivers and saffron in warm milk. Keep aside to use as topping. If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as topping.
   *Mix the paneer and milk powder in a pan and cook on a medium flame stirring continuously for 3-4 minutes.
   *Allow the mixture to cool.
   *Add sugar, essence and cardamom powder and mix until smooth dough is formed.
   *Lightly grease the moulds with ghee.
   *Put a little topping mixture (soaked almonds, pistachios and saffron strands) in each mould.
   *Press some of the prepared paneer mixture on top of the topping in each mould and shape.
   *Chill for a few hours, unmould carefully and serve.

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SHRIKHAND

I first tasted Shrikhand when I moved to Pune, a big city in the western Indian state of Maharashtra, with my family. I have loved it ever since. Ideally Shrikhand should be made with whole or full cream milk yogurt but you can also make it with low-fat or diet yogurt. The nuts are optional but add that extra special touch to this simple but delicious dessert.

Prep Time: 2 hours

Cook Time: 5 minutes

Total Time: 2 hours, 5 minutes

INGREDIENTS REQUIRED:

1 kg whole milk or full cream unsweetened yogurt(DAHI)
1 cup powdered sugar
1 tsp cardamom powder
2 tsps kewra essence (available at Indian groceries)
1 cup thinly sliced green pistachios
A pinch of saffron strands
2 tsps warm milk

Preparation:

   *Hang the yogurt in a clean muslin or cheesecloth for 2-3 hours to completely drain all the whey from it.
   *When the yogurt is drained and ready to use, put the warm milk in a small glass bowl and add the saffron
strands to it. Allow to stand for a minute.
   *Now mix all the ingredients (including the milk with saffron strands in it) together in a large bowl. Mix to blend sugar fully.
   *Chill for an hour and serve dollops in a bowl, like ice cream.

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MISTI-DOI

Mishti Doi is synonymous with Bengal in East India. The Bengalis are famous for their sweet preparations and Mishti Doi is among their most well known desserts. Mishti Doi tastes great but is amazingly simple to make!

INGREDIENTS REQUIRED:

1 liter full cream/ whole milk
3-4 tbsps yogurt
250 gms sugar

Preparation:

   *Boil the milk in a heavy-bottomed pan, on a medium flame till it is reduced to half its original volume. Stir frequently to prevent the milk from scorching. When done, cool the milk till it is just lukewarm.
   *Put the sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize (brown).   Remove from the fire when done, add the reduced milk to this caramalized sugar and mix well to blend.
   *When the milk and sugar are thoroughly mixed, add the yogurt to the mixture and stir gently to mix.
   *Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in a earthenware pot.
   *When the Mishti Doi has set and is firm, chill for a few hours and serve.

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CHAM CHAM

I've heard of them being called "Pleasure Boats" and know people who use the name as a term of endearment for their loved ones! Not surprising because Cham-Chams are truly delicious and very sweet indeed! Cham-Cham is a typically Bengali (east Indian) sweet.

INGREDIENTS REQUIRED:

2 liters full cream/ whole milk
2-3 tbsps lime/lemon juice
5 tsps flour
4 cups water
2 cups sugar
2-3 tbsps rose water or a few strands of saffron
A few drops of yellow food colour (according to your preference)
200 gms fresh thickened/ heavy/ double cream

Preparation:

   *Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn. When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process finish.
   *Strain the cheese and wash it well under running water - to remove all the lime juice from it.
   *Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
   *Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The smoother you knead the cheese, the better the Cham-Chams. This is the time to add the yellow food color and mix well.
   *Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
   *Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accomodate the finished Cham-Chams, as they will expand to double their size while cooking in the syrup!
   *While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth. Now gently press them into an oblong shape and then flatten a little.
   *Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off the fire. Release the steam from the pressure cooker and allow the Cham-Chams to cool completely before touching them.                                  They will have expanded to almost double their original size and will be delicate when hot.
   *When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the Cham-Chams and chill for a few hours. When chilled, remove the Cham-Chams from the syrup and arrange in a platter.
   *Whisk the fresh cream till thick and fluffy. Fill into an icing bag and pipe a swirl out (with a thick nozzle) onto each Cham-Cham.
   *Garnish with slivers of your favorite dried fruit and serve.

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RAS MALAI

Probably my favorite dessert, Ras Malai is dumplings made from cottage or riccotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom. Serve it chilled and garnished with slivers of dried fruit.

INGREDIENTS REQUIRED:

Paneer made from 1 liter of milk (recipe below)
1 liter full cream/ whole milk
1/2 cup sugar
1 tablespoon cardamom powder
4 cups water
1 cup sugar
1/2 cup thinly sliced almonds or pistachios

Preparation:

   *Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
   *Knead the Paneer  in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.
   *When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
   *In another pan boil the 1 litre of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.
   *Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.
   *Before serving, garnish with slivers of dried fruit.

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SPONGY RASGULLA

Soft, spongy balls of cottage cheese soaked in chilled sugar syrup.... Nicely made Rasgulla melts in your mouth and leaves you wanting more...always! The Bengalis (from eastern India) sure know their sweet making.

INGREDIENTS REQUIRED:

2 litres full cream milk
2-3 tbsps lime/lemon juice
5 tsps flour
4 cups water
2 cups sugar
2-3 tbsps rose water or a few strands of saffron

Preparation:

   *Bring the milk to a boil over a medium flame. Stir occassionally to ensure the milk does not burn. When the milk begins to boil, add the lime juice and mix well. When the curds begin to separate from the milk, turn off the fire and leave the millk aside for 10 minutes to let the curdling process finish.
    *Strain the cheese and wash it well under running water - to remove all the lime juice from it.
   *Now put the cheese in a cheesecloth and hang for 1 hour to completely drain all the liquid from it.
   *Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your Rasgulla making effort depends on how smooth you knead the cheese, so give it your best shot!
   *Now sprinkle the flour over the surface of the cheese and work it into the cheese to mix thoroughly.
   *Mix the sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker). Make sure the cooker is large enough to accomodate the finished Rasgullas, as they will expand to double their size while cooking in the syrup!
   *While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth.
   *Gently add the balls to the sugar syrup and cover the pressure cooker. Add the cooker weight and wait for the first whistle. Once the first whistle blows, wait another 8-10 minutes and then turn off the fire. Release the steam from the pressure cooker and allow the Rasgullas to cool completely before touching them. They will have expanded to almost double their original size and will be delicate when hot.
   *When cool, pour the rose water or saffron syrup (made by soaking the saffron strands in a little warm water) on the Rasgullas and chill for a few hours before serving.

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GAJJAR HALWA RECIPE

INGREDIENTS REQUIRED:

1 kg Carrots
2 litre Milk
1 teaspoon Cardamom seeds  
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Preparation of carrot halwa :

   *Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
*Put the 1lt.MILK to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
   *Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
   *Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

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GULAB JAMUN

INGREDIENTS REQUIRED:

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup

2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

   *Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
   *Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
   *If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
   *The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

   *The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
   *Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

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MIX VEGITABLE PAKORA

INGREDIENTS REQUIRED:

1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1 1/2 cup Sliced Onion


How to make vegetable pakora:

   *Boil the potato until just tender, peel and chop finely.
   *Finely chop cauliflower and onion. Shred the cabbage and spinach.
   *Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
   *Let batter rest 1/2 hour in a warm place
   *Add the vegetables and mix in evenly.
   *Deep fry in oil that is heated to 375°.
   *Drain pakoda on paper towels and serve immediately.
   *Serve vegetable pakora with coriander or mint chutney or tomato ketchup

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SAMOSA

INGREDIENTS REQUIRED:

For Cover:

1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

   *Mix all the ingredients (salt, oil, ajwain) except water.
   *Add a little water at a time.
   *Pat and knead well for several times into a soft pliable dough.
   *Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

   *In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
   *Add green peas, cashews and raisins and mix well.
   *Add coriander and keep aside.

To Proceed :

   *Make small rolls of dough and roll it into a 4"-5" diameter circle.
   *Cut it into two parts like semi-circle.
   *Now take one semi circle and fold it like a cone. Use water while doing so.
   *Place a spoon of filling in the cone and seal the third side using a drop of water.
   *Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
   *Serve samosa hot with hari chutney, tamarind chutney.

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PAO BHAJI

INGREDIENTS REQUIRED:

12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
3 Potatoes
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1' piece Ginger
Garlic optional
2 Green chillies finely chopped


Preparation:

   *Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
   *Steam all the other vegetables seperately & add them to the onion mixture.
   *Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
   *When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
For the pavs:
   *Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
   *Serve hot with bhajji.

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PANEER TIKKA

INGREDIENTS REQUIRED:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves

To Marinade:

1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :

   *Cut Paneer into long 1/2" thick cubes.
   *Cut all vegetables into cubes.
   *Mix all ingredients for marinade and keep aside.
   *Add the left marinade to the vegetables.
   *Brush the marinade to the paneer and refrigerate it for 3 hours.
   *Heat oil in a kadhai and fry marinated paneer till fully done.
   *Also fry other vegetables.
   *In a plate arrange fried vegetables and then paneer.
   *Garnish with coriander and lemon slices
   *Serve tandoori paneer tikka hot with hari chutney.

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PAKORA PANEER DA

INGREDIENTS REQUIRED:


250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

How To Make Paneer Pakora:

   *Mix first set of ingredients well.
   *Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
   *Let batter rest 1/2 hour in a warm place
   *Cut the paneer into thick cubes.
   *Sprinkle little salt, chili powder on the cubes
   *Deep fry in oil that is heated to 375°.
   *Drain on paper towels and serve immediately.
   *Serve the paneer pakora with coriander or mint chutney

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DAHI SEV PURI

INGREDIENTS REQUIRED:

10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

How to make sev puri:

   *Arrange the puris on a plate make a hole in each puri in the centre.
   *Fill with a few chopped boiled potato cubes.
   *Add about 1/4 tsp of tamarind and green chutneys in each.
   *Sprinkle cumin powder, salt, red chilli powder.
   *Sprinkle finely chopped onions.
   *Then generously sprinkle sev all over the puris.
   *Garnish with finely chopped coriander.
      Serve fresh..

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MASALA DOSA

INGREDIENTS REQUIRED:

Dosa shell:

1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:

2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell:

   *Separately soak rice and urad dal at least 6 hour or overnight in water.
   *Grind to paste.
   *Mix together, add salt with water to make batter.
   *Leave in room temperature overnight.
   *Mix onion and chilies to the thin batter.
   *Heat pan or griddle with little ghee or oil.
   *Spread the mix on pan in circular motion to make thin Dosa.
   *Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

   *Heat oil. Add mustard seed, peas, onions and spice.
   *Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
   *Add potatoes and mix and cook some more Serve
   *Add filling inside Dosa and roll. Serve hot with Chutney.

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KHAMAN DHOKLA

INGREDIENTS REQUIRED:

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil

For Tampering:

Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

   *In a bowl add gram flour (besan), Curd and water.
   *Mix well and make a smooth batter. The batter should be of thick consistency.
   *Add salt and set aside for 4 hours covered with a lid.
   *Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
   *Keep the steamer or cooker ready on gas.
   *Grease a baking dish (it should fit in the steamer or cooker).
   *Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
   *Add this to the batter and mix well.
   *Pour the batter into the greased pan and steam for 10-12 minutes or till done.
   *Cool for sometime and cut into big cubes.
   *Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
   *Garnish the besan dhokla with coriander and slited green chilies.
   *Serve with hari chutney.

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DAHI VADA CHAT

INGREDIENTS REQUIRED:

For Wada:

1 Cup Urad daal
Salt to taste
Oil to fry

For Dahi :

1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:

For Bada :

   *Clean, wash and soak the daal overnight.
   *Grind it into smooth paste.
   *Add salt to taste.
   *Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
   *Take the hot vadas and put in cold water for 2-3 minutes.
   *Now Take them out of water and squeeze the water and keep aside.

For Dahi :

   *Blend the curd (yogurt) and little water until it is smooth.
   *Keep in refrigerator for an hour to get chilled.
   *Add salt, red chili powder and cumin powder.

Serving :

   *In a deep dish arrange wada and pour dahi over them.
   *Now add imli (tamarind) chutney and green chutney.
   *Garnish with coriander.
   *Serve the dahi vadas chilled.

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DAL KACHORI

INGREDIENTS REQUIRED:

3/4th cup skinless dried black beans (urad)
4 cups Flour (atta)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder


Preparation:

   *Soak the beans in water overnight then rinse and drain.
   *Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
   *Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
   *Divide the dough into 16, using wet hands, and smear each portion with a little oil.
   *Flatten and roll out into 2inch round.
   *Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
   *Flatten and roll into a 3-4 inch round.
   *Heat plenty of oil in a deep frying pan or a kadhai.
   *Now lift the rolled kachori and carefully slip it into the hot oil.
   *Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
   *This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.

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PUNJABI CHOLEY(CHANA) BHATURE

INGREDIENTS REQUIRED:

Bhature

2 cups All purpose flour (Maida)
1 pouch Yeast
1 cup Yogurt
2 tbsp Vegetable Oil
Salt to taste

Choley

1 small can Garbanzo beans
1/2 tsp Ginger paste
1/2 tsp Garlic powder
1 tsp Cumin seeds
2 tbsp Oil
2 tbsp Cilantro
6-7 Mint leaves
1/2 tsp Turmeric Powder
1/2 tsp Chilly Powder
2-3 Bay Leaves
2-3 Cloves
1/2 tsp Garam Masala
1 Medium-sized finely chopped onion
1 Big tomato
1 1/2 cup Water
Salt to taste

How to make chhole bhature :

Bhature

   *Take yeast and soak in lukewarm water for 5-10 minutes
   *Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
   *Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole

   *Take 2 tablespoons of oil in a pressue cooker and heat it.
   *Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
   *Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
   *Now add the rest of ingredients including water except the cilantro and mint leaves.
   *Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
  *Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

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GOL GAPPA(PANI PURI)

INGREDIENTS REQUIRED:

To make puri:

1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
Oil to deep fry

To make pani:

1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder

2 tblsp un-roasted Cumin Seed (Jeera) 

1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (kala namak )
1 tblsp Boondi
2 tblsp crushed Jaggary (Gur)

To make stuffing:

2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

How to make pani puri:

To Make Puri:

   *Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
   *Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
   *Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.

Points to remember before frying:

   *Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot. 
   *Also the oil should not be smoking hot or the puris will get burnt and dark.
   *Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
   *While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
   *Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
   *Let them cool. Later store in an airtight container.

To Make Pani:

   *Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
   *Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
   *Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.

   To Make The Stuffing :

   *In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.

To Serve:

   *Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.

Enjoy homemade pani puri or golgappa or puchkas....

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