Chokha Recipe

 

Ingredients for chokha

   2 medium size potatoes

    1 big rounded brinjal

    3 medium size tomatoes

    4-5 garlic cloves

    2-4 chopped green chilies

    ½ piece of chopped ginger

    2 medium size onion

    1tbsp coriander

    1 tsp mustard oil

    Salt according to taste

 

Method:

Boil the potatoes, Roast the tomatoes and brinjal and then remove the skin of them.

Mash potatoes, brinjal and tomatoes together.

Add finely chopped onion, coriander leaves, grated ginger,grated garlic cloves, salt, green chilies, and mustard oil.
Mix all the ingredients properly by hands.

Chokha is ready and serve it with hot Litti.

 Samosa Recipe(Spicy and Crispy)

 

 

Ingredients:

For cover:

1. 1 cup all purpose flour (Maida)
2. Water to Knead dough
3. 2tbsp oil
4. Little salt
5. 1/4th tsp. Ajwain (optional)

For Stuffing:

1. 3-4 Potatoes (boiled, peeled & mashed)
2. 1/2 cup Green Peas (boiled)
3. 1-2 Green Chilies (finely chopped)
4. 1/2tsp Ginger (crushed)
5. 1/2 cup onion (finely chopped)
6. 1tsp coriander finely chopped
7. 1/2tsp Garam masala
8. 1/2 tsp pepper powder
9. 1/4 tsp turmeric powder
10. 1/4 tsp coriander powder
11. 1/2 cup Roasted ground nut
12. Salt to taste
13. Red chili powder to taste
14. 2 tsp oil for frying

 How to make easy samosa:

    For Cover:

1.     Mix all the ingredients (salt, oil, ajwain) except water.
2.     Add a little water at a time.
3.     Pat and knead well for several times into a soft dough.
4.     Cover it with moist tissue paper and keep aside for 15 minutes.

For Stuffing :

   Heat oil in a pan and then add all the ingredients mentioned under Stuffing(except Coriander leaves). Fry it until it leaves nice aroma.Add coriander leaves and keep it aside.

    To make samosas :

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

Masala Paratha Recipe:

Ingredients:

1. Whole wheat flour- 2 cups
2.  Besan flour- 3 tsp
3.  Ajwain- 1 tsp
4.  Yoghurt- 2 tsp
5.  Turmeric powder 1/2 tsp
6.  Oil -2 to 3 tsp

  Stuffing:

1. Garam masala-1 tsp
2. Coriander powder-1 tsp
3. Pepper powder- 1 tsp
4. Turmeric powder- 1tsp
5. Cumin Powder- 1 tsp
6. Finely chopped onion 1/4 cup
7. Green chilly chopped- 2-3
8. Chilli Powder- 1/4 tsp
9. Coriander leaves finely chopped- 1/4 cup
10. Ghee - 2 tsp
11. Salt as per taste

Method:

1. Take all the ingredients mentioned above for dough in a bowl. Kneed it properly using water. Dough should not be too hard or too sticky. Cover it with a tissue paper and keep it aside.
2.  Now take all the ingredients for stuffing in a bowl and mix well.
3. Divide the stuffing into equal sized balls.
4.  Repeat the same process, till all the parathas are ready.
5.  Now make balls out of the atta dough.
6. Take one ball and flatten it between your palms.
7. Dust it with flour and roll the ball into small disc with rolling pin.
8. Stuff the mixture inside and seal the edges.
9. Dust it with flour and roll it to parathas.
10. Heat 2 tsp of oil in tawa or skillet on medium flame to fry the parathas.
11. Place the rolled paratha on the hot skillet.
12. After few seconds, flip it and press gently with spatula.
13.  Cook until it is browned on both sides.
14. Spicy and delicious Masala Parathas are ready to serve.
15. Serve it with curd , chutney or pickle.

Bread Pakoda

Bread Pakoda is  a very popular and quick breakfast snack.

Preparation time: 15 minutes
Serves :3

Ingredients:

Bread : 6 slices of wheat bread.
Besan :2 cups
Pepper powder: 1/2 tsp
Chilli powder: 1/8 tsp
Turmeric powder: 1/8 tsp
salt as per taste.
Refined oil for frying.

Method:

1.Take besan, pepper powder, chilli powder, turmeric powder and salt in a bowl and mix with water. Make a thick paste( it should not be too thick or too light paste) .

2. Cut the bread slices into triangular shapes with the help of a knife.

3.Heat oil in a thick bottomed kadai on high flame.
4. Now dip the bread slice into the paste prepared in step1 and put in in the oil.
5. Now turn the slice to other side and fry uniformly on  both the sides.
6. Repeat the same for all the bread slices.
Serve hot pakoda with tomato ketchup.

Krushers Recepie

First time I had Krushers in KFC and I loved it.I am sure you would have tried it as well. Though the recipe was little tough ,I tried it at Home and it was almost of the same taste. You can add or remove the ingredients accordingly. Here is my my recipe..

Preparation Time: 5 Minutes
Serves: 3 

Ingredients   

Milk     1/2 liter
Chocolate     2 pack
Oreo Biscuit     5-6 no’s
Ice cubes     10-12
powdered sugar    2 teaspoon
Fresh cream 1 tsp

Method:
Mix Oreo biscuit, milk, ice cubes, fresh cream and chocolate. Blend it for 2-3 minutes.
For Topping:
Crush 2 Oreo biscuit, 1chocolate bar( crispy ones like Perk).
Pour in a glass and top with the crush prepared for topping.

Note: I used perk chocolate for topping as it is not sticky like dairy milk chocolate.

Poli Recipe

Poli is one of my favorite sweet. First time I ate this in a restaurant in Kolkatta, since then I started looking out for where ever I go. I met one of my friends who taught me how to make poli. I cooked it and it came out really well. It is a popular dish in Kolkatta as well as in Maharashtra where people eat it with Puran.

 

Preparation Time: 20 mins
Cooking Time : 1 hour
Makes : 10 polis

Ingredients:

For Outer Dough:
Maida / All Purpose Flour - 3 cup
Turmeric powder- 1tsp( for coloring effect)


Butter - 4 tsp
Water - 3/4 cup

For Sweet Filling:
Channa Dal  - 1 cup
Jaggery- 1 1/4 cup
Cardamom Powder- 2 tsp
Grated coconut 1/2 cup
Method:

1.Start by making the poli dough. Take maida, butter, turmeric powder in a mixing bowl and mix well. Now add in water and make into a sticky dough. The dough should be not be stiff or soft. Let the oil stay on the top. Leave the dough to rest for 1 hour.

2.While the dough is resting make the filling. Take channa dal in a sauce pan and add water to it. bring it to boil and cook for 30 to 35 mins till it is 3/4th cooked. It shouldn't get over cooked.

3.When the dal is cooked, drain it in a bowl and set aside and let it get cool
4.Now take sugar, cardamom and coconut in a blender and make it into a fine powder. Keep it in a bowl.
5.Now take the little cooled cooked channa dal in the same blender and blend it into a very soft powder, there shouldn't be any whole dal. Once it is powdered well.
6.Put a kadai on a very low heat and put the stuff prepared in step 4 and 5 and mix well. Dont keep on stove for a long time, if you heat it for a long time then the jaggery will dissolve.Once the mixture starts to clump together like a dough, switch off the flame. It will take only a minute or so.

7.Now lets make the poli.Heat a heavy bottom tawa on medium heat. 
8.For making the poli,  Take a small portion of dough, put it directly on flour, this will make sure that it doesn't stick. Now take the 2 tsp filling and place it over the dough. Make round shape with filling inside and spread the dough ball into a thin poli.

Once you have rolled, put the poli on hot tawa and cook for few seconds till it you see small bubbles forming. At this stage flip it over and sprinkle ghee over the poli. This side will take only few seconds to cook. Now flip again and sprinkle ghee over it. Now remove it using the back of the spatula carefully. Repeat.

Once done, serve immediately hot or warm.

MOMO RECIPE

Momos  belongs to specifically North East Cuisine which is also known as dumpling.. It is a type of steamed buns with filling.  They are commonly filled with cabbage and are flavored with ginger, coriander and garlic. Today momo is prepared with tofu, paneer, cheese, vegetables and chicken combination.

 

     

Ingredients:

Maida -1 cup
Oil -½ tsp
Salt -¼ tsp
Water-for kneading 

For Stuffing

Finely chopped vegetables -1 ½ cup(cabbage 1/2 cup,carrot 1/2 cup,capsicum 1/4 cup,onion 1/4 cup)
Chopped garlic -1 tsp
Soya sauce -1 tsp
Vinegar 1/4 tsp
Pepper powder 1/4 tsp
Salt – 1/2 tspOil -1 tbsp

Method:

1.Take maida,salt & oil in a mixing bowl and mix it.
2.Add water in parts and make a soft dough.Cover the dough & keep aside for 15 minutes.
3.Heat oil add garlic & saute for 2-3 seconds.
4.Add onions,saute for 10-15 seconds.add all the chopped vegetables & stir fry the vegetables on high heat.
5.Add soya sauce,salt & pepper and continue to stir fry till the veggies are done.
6.Add vinegar , mix well and cover it

7.Now take a small roll from the dough and roll it in to a thin circle of 2-3 inch diameter.

8.Place 1 tsp of stuffing in the center,start folding & forming the pleats one by one.towards the end,join the pleats in the center.

9.Prepare all the momos in this way and keep them covered moist napkins.
10.Heat the steamer,place the momos keeping space between them that they don’t touch each other.
11.Steam the momos for 10-15 minutes, or till done.
12.when you touch it ,it does not feel sticky,it means they cooked & have a transparent look.
13.Serve momos with tomato chilli sauce or Chutney.momos go very well with a spicy sauce.

Aloo(Potato) chop

Aloo Chop Recipe is a very popular fast food recipe specially in North India. As we know aloo (potato) is the most common vegetable in India.  We can make so many recipes using potato. It is one of the snacks item for evening tea. Aloo chop is a very simple and common recipe in India. Let’s know how to prepare aloo chop in a very simple way.

Ingredients:

1. Potatoes (boiled and mashed)
2. Red chili powder 1 tsp.
3. Chat masala 1/2 tsp.
4. Coriander leaves (finely chopped) 2 tbsp.
5. Green chilies (finely chopped) 3
6. Onion finely chopped 1
7. Besan 4 tsp.
8. Pepper powder.1/2 tsp.
9. Turmeric powder 1 tsp.
10. Cumin powder 1/2 tsp
11. Salt as per taste.

Method:

• In a bowl take mashed potatoes,1/2 tsp red chili powder, 1/2 tsp turmeric powder, salt, chat masala, coriander leaves and green chilies.
• Mix them together.
• Make round Koftas of it.

• In a separate bowl  add besan, pepper powder, cumin powder, 1/2 tsp turmeric powder, 1/2 tsp chilli powder and salt( as per taste) and make a thick paste with water.

• Dip Koftas in the besan( gram flour)and shallow fry on both the sides.

• Take out in a dish serve with tomato sauce or chutney..

Seviyan or vermicelli kheer

Seviyan or vermicelli kheer, is a traditional popular dessert. Seviyans are thin long strings that looks very much like spaghetti however process if different. Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom. Garnish with sliced almonds cashew  and raisins you have a delicious dish!

Serves: 6

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients:

• 1/2 cup seviyan roasted and broken (vermicelli) available Indian grocery stores
• 7 cups milk
• 1/2 cup sugar
• 1/8 teaspoon cardamom powder (ilaichi)
• 2 tablespoons sliced or crushed almonds
• 2 tablespoons sliced or crushed cashews
• 2 tablespoons  raisins
• 1 tablespoon ghee

Method

1. Use a nonstick or heavy bottom frying pan to make a seviyan kheer.
2. Add ghee and then add the seviyan and roast them for about 5 minutes on medium low heat.
3. Add the milk and increase the heat to medium high. After milk comes to boil reduce the heat to medium. Let the milk boil for about 30 minutes, until the milk is creamy and reduced to almost half. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan.
4. Add the sugar,  cardamom, raisins, cashews and almonds. Let the seviyan kheer simmer over low heat for about 5 minutes.
5. Turn off the heat.
6. As seviyan kheer cools it will become thicker in texture.
7. . Seviyan can be served chilled or warm.

Bottle Gourd \ Lauki recipe

Ingredients:

1. Bottle gourd
2.Curd one cup
3.1 Chopped Tomato
4.Ground nut half cup
5.Grated coconut 1/4 cup
6. Chopped coriander leaves 1/4 cup
7.Coriander powder 2 tsp
8.Cumin powder 2 tsp
9.Turmeric powder 2 tsp
10. Sabji masala 2 tsp
11. Pepper powder 2 tsp
12.Chopped one onion
13.Chopped green chilli
14.Chopped ginger 1 inch long piece
15.Chopped garlic 3-4 cloves
16.Cumin seeds 1/4 tsp
17.1 or 2 bay leaves
18. Curry Leaves
19.2 red Chilli.
20.Mustard oil 3 tsp
21.Salt as required.

Method:

1. Wash and peel off the Lauki.
2. Cut the Lauki in to 3 to 4 pieces and scrub salt on its surface and leave it for five minutes.
3.Now boil the pieces for 6-7 minutes until it becomes little soft( it shouldn't be too boiled)

4.Once boiled, keep the pieces in a plate and let it cool.
5. Now roast pea nuts on low flame until it starts leaving its skin.
6.Take the roasted peanut, grated coconut, chopped coriander leaves, half of ( chopped ginger, garlic, onion,and green chilli, cumin powder, coriander powder, pepper powder, sabji masala, turmeric powder) and blend it in a blender or grinder.
7.Take one tsp oil in a pan and roast the boiled pieces of Lauki until its brown from all sides. Also sprinkle pinch of all masala powder mentioned under ingredients.

8. Once Lauki pieces are roasted , let it cool for some time.
9.Now Take 1 tsp of oil in a pan and fry the paste made in step 6 and salt as per taste.

10.Fill the stuff prepared in step 9 in to the roasted pieces of Lauki made in step 7.
11. Now cut the pieces in to smaller pieces with a help of knife ( make sure stuffing doesnt come out while cutting).

12. Now take tomato,and remaining half of chopped ginger, garlic, onion and blend it in to paste.
13.Take one tsp of oil in a pan to prepare gravy.Put 1/4 tsp of cumin seeds( Jeera), curry leaves , one or two bay leaves two red chilli. let it sputter  then pour the paste prepared in step 12. Fry it and cook on low flame for 10-15 minutes until it leaves oil from sides. Add water if it is too thick.
14. Add curd and mix it and again cover it and let it get cooked for 5 minutes.
15. Uncover it and add the stuffed Lauki pieces prepared in step 11.

Mix it and serve with hot Chapathis or parathas.

Litti Recipe:

Litti Chokha is a traditional dish eaten mainly in Bihar and Jharkhad. It can be had for lunch, dinner or you can make it on your holidays and you will surely love it. Litti is similar to Bati in appearance but there is a little difference. The Pitthi(stuffing) to be filled in it is made with Sattu and Litti is eaten with Mixed Veg Chokha. So let us start the preparation for Litti.

Ingredients for Litti

For dough :

1. Wheat flour - 400 grams (2 cup)
2. Ajwain(carom seeds) - 1/2 tsp
3. Ghee - 2 tbsp
4. Salt - 3/4 tsp

For stuffing

1. Sattu(Gram powder) - 200 grams (1 cup)
2. Ginger - 1 inch long piece
3. Green chilly - 2 to 4Green 
4. coriander(dhaniya) - 1/2 cup(finely chopped)
5. Jeera(cumin seeds) - 1 tsp
6. Ajwain(carom seeds) - 1 tsp
7. Mustard oil - 2tspPickle spices - 1 tbsp
8. Lemon - juice of 1 lemon (if you prefer)
9. Salt - add to taste ( 1/2 tsp)

Prepare dough for Litti

1.Filter the flour and keep it in a utensil, put Ghee,  Ajwain and salt in flour then mix well.

2. Cover the dough and keep aside for 30 minutes. Dough required to make Litti is ready.

How to make Stuffing for Litti

1.Wash, peel and finely chop ginger(you can also grate it). 
2.Break the stems of the green chillies, wash then finely chop them.
3. Clean green coriander, wash then finely chop the leaves.
4. Take out Sattu in a utensil put chopped ginger, green chillies, coriander, lemon juice, salt, Jeera, Ajwain, mustard oil and pickle spices in it. Mix all the ingredients properly, if the stuffing seems dry then add 1-2 spoons of water to it, Sattu stuffing is ready.

How to make Litti

1.Make medium sized pieces from the dough. 
2.With the help of your fingers expand the pieces 2-3 inches in diameter. 
3.Place 1- 1 1/2 tsp stuffing on it, wrap up the dough piece and close from all sides. Press this stuffed pieces to flatten it a bit.

4.Preheat the oven at 180"C and  when beep sound comes, put the Stuffed litti on lower rack and bake for 18 minutes at 180"C.5.Check the Litti for doneness it should be swelled up and little brown and would have got broken and if it is not, allow to bake for some more time. (Turn the litti upside down when one side is done).
6.Once done, switch off the oven and leave the litti inside the oven for another five minutes.
7.Take out the Litti and keep on high rack and grill for 6-8 minutes.Grilling adds crispiness.
8.Once grilled, apply ghee all over the Litti and serve with Chokha.
  Note: We can also make fried litti.Dip fry the litti made in step 3 in hot refined oil.

 Check the link for Chokha recipe.

Parle G Biscuit Cake Recipe

Prep time: 5 mins | Cooking time: 4-5 mins | Total time: 10 mins

Ingredients:

• 150 gms Parle G Biscuit packet
• 3 tbsp Cocoa powder
• 1/2 cup Sugar
• 1 1/2 cups Milk,approx
• 1 Eno fruit salt sachet, plain
• 2-3 tbsp chopped Dry fruits(almonds,cashew nuts etc) (Optional)
• Butter to grease the bowl

Method:

1. Chop dry fruits into small pieces and keep them aside.
2. Take a deep microwave bowl and grease it with butter nicely and keep it ready.
3. Break biscuits into fine pieces and add cocoa powder, sugar to it and run it in the mixer to a fine powder.
4. Take milk in a bowl and add the ground powder to it and mix well.The mixture should be smooth,neither very thin nor very thick.
5. Add sliced almonds and cashewnuts to it and mix well. 
6. Add eno to it and give a quick stir, you will see a foamy batter ready.
7. Pour this batter into the greased bowl and level it off evenly.Sprinkle few more sliced almonds on top.Microwave it on HIGH for 4-5 mins.Check it after 4 mins, as the power differs for each microwave it is always better to check it in between.Insert a tooth pick and see if it comes out clean it is ready if it is slightly battery then again microwave it for a minute or more.Repeat the tooth pick test if needed.
8. Leave it undisturbed for 5 mins.Run a knife around the corner of the cake and unmould it on to a plate.Let the cake cool completely.

Serve the cake as it is  or you can even dust it with cocoa powder or Icing sugar or pour chocolate ganache on top of it.Decorate it as per your wish with color sprinkles,gems etc.

Egg less Cake Recipe

Serves 8.

Ingredients:

2 Cups maida.
1 Tsp baking Powder.
1/2 Tsp soda.
1 Cup fresh cream.
1 Cup sugar powder.
1 Cup milk powder.
1 Cup Milk.
1 Tsp Ghee.
1 Pinch salt.
4-5 Drops Lemon juice.
1 Tsp tutti fruiti (optional).
2 Tsp coco powder.
4 tsp chocolate Powder.
1 Tsp bournvita.
Chocolate sauce for frosting

Preparation Method:

Preparation time: 15 minutes, Cook: 1 hour.

1. In a large bowl shift together the flour, baking powder, baking soda & mix well
2. In a separate bowl take all remaining ingredients and mix well or grind in grinder.
3. Now batter is prepared.Now Gradually add these maida mixture and tutti fruti and mix in one direction.
4.Preheat the oven at 350F/180C for 15 minutes.  lightly grease a microwave suitable bowl with ghee.
5.Pour the batter in the prepared pan and tap the bowl to even it out and break the air bubble..
6. Bake it for 25 to 27 minutes.Check it for doneness 5 minutes before the time set. Prick a knife and check . If something sticks on knife then allow to bake for 5 more minutes.
7. Once done remove the bowl from oven and keep it aside to cool for 15-20 minutes.

For Frosting: 

You can use your desired frosting methods, I have used chocolate sauce. Spread chocolate sauce all over the cake with the help of knife. I have decorated the cake using chocolates.

I made this cake on valentine's day!!

You can try and comment below.

Veg Cutlet    

Vegetable Cutlet, combination of mashed potato and green vegetables, is a crisp outside and soft inside Indian potato snack. This stomach filling, mild spicy and crispy Indian cutlet tastes irresistibly delicious when served with assortment of spicy, sweet and sour dips/chutneys like green mint chutney and tamarind chutney, etc.

Preparation time: 30 minutes

Ingredients : Makes 10 - 12 pieces

• Beetroot - 2 Medium
• Potato - 2 Medium
• Onion - 1 Medium 
• Chilli - 2 ; finely chopped
• Coriander Leaves - a handful ; finely chopped
• Red Chilli Powder - 1 tsp
• Cumin Powder  - 1/2 tsp 
• Garam Masala powder - 1/2 tsp 
• Chat Masla Powder - 1/2 tsp 
• Aamchoor Powder - 3/4 tsp
• Cornflour - 1 tbsp ( to coating ) 
• Bread crumb  - 4-5 tbsp 
• Salt to taste
• Oil to deep fry

Method:

1. Boil potatoes , Peel off and mash .  Finely chop the onions ,chilli , ginger and grate beetroot . 
2. In a pan take a tsp of oil . Add onion and grated beetroot. Saute fo 3-4 mins . Such that onions become aromatic . Allow it to cool . 
3. After the onion - beet mix cools , add to it  mashed potato , green chilli , coriander leaves and all spice powder ( red chilli powder , jeera powder, garam masala powder , aamchoor , chat masala and salt ) .
4. Mix everything well. Taste test and add if anything required 
5. Divide the dough to small / medium equal size balls . Shapen them depending on your choice . You can do round flat disc /oval /  heart shape / use any cookie cutter to give special shape .
6. In a small bowl , mix  corn flour with 2 to 3 tbsp of water such that no lumps are formed . The batter should not be thick or too thin. In another plate spread breadcrumbs. 
7. Dip cutlet in cornflour mix to coat all sides and then coat it with bread crumbs well, Repeat same for rest of the cutlets .
8. Keep oil to deep fry in a kadai / deep pan . Once oil is hot, deep fry the cutlet until golden brown from all side.
9. Serve Beetroot Cutlets hot with ketchup.

Paneer Chilli Fry

Ingredients:

1. Paneer                          - 200 g
2. Onion                           - 2
3. Capsicum                     - 1
4. Green chilly                   - 2 or 3
5. Garlic                            - 4
6. Soya sauce                   - 2 tsp
7. Tomato sauce               - 1 tbsp
8. Chilli sauce                   - 1 tbsp
9. Lemon juice                  - ½ tbsp
10. Pepper                         - ½ tsp
11. Oil to fry
12. Salt to taste
13. Spring onion leaves.

Method:

• Chop the paneer into cubes.
• Dice onion, capsicum to cube shape.
• Slit green chillies lengthwise.
• Crush garlic to small pieces.
• Make a thick paste of corn flour, , salt and little water.
• Heat oil in a frying pan.
• Dip the paneer cubes in the above paste and fry till golden brown.
• Take it aside and drain the excess oil in kitchen paper.
• Heat a wide fry pan and add 2 tbsp of oil.
• Add onions and fry on high for half a minute.
• Add green chilly, garlic, capsicum  and saute further.
• Now add sauces, pepper and salt.
• Stir well.
• Add fried paneer cubes.
• Mix well , smothering the paneer cubes  with the sauce.
• Remove from flame, add lemon juice and combine.
• Garnish with freshly chopped spring onion leaves.
• Yummy Chilli Paneer is ready to taste..!

Ground nut fry

Ground nut fry is a easy to prepare and less time consuming snacks for evening tea.

Prepare time : 12 mins

Ingredients: 

1.Six tsp ground nut.

2. One tsp oil.

3. Three green chilies chopped.

4. One onion finely chopped.

5. One tsp lemon juice.

Process: 

1.Heat oil in a pan.

2.Add ground nut and fry it for 5 minutes until it starts sputtering.

3. Add chopped onion and chilies and then fry for 5 minutes.( keep steering otherwise it might burn on one side)

4.Add lemon juice and mix it well and cover it for 2 minutes.

5. Serve it with Hot tea or coffee.

Besan/Gatte ki Sabji  

Gatte ki Subzi is one of the popular Norh indian dish. Dumplings made of chickpea flour (besan/gram flour) are cooked in a flavorful and tangy yogurt gravy. Enjoy this Gatte ki Sabji recipe with rice or with chapati – either way, it makes for a hearty, homey meal. You won’t regret making this curry dish.

  

Ingredients:

For the Koftas 

 2 cup Besan

 1/2 tsp Black pepper powder.

 1/2 tsp Turmeric powder.

 1/4 tsp Red chilly powder

 4 tsp Curd

 1/2 tsp Cumin powder

 1/4  Baking powder

 2 tsp Butter or Oil

 Salt to taste

For the Gravy

1 Onion (big, finely chopped)

1 Tomato (finely chopped)

1 tbsp Ginger-garlic paste

1/4 tsp Red chilly powder

1/2 tsp Turmeric powder

1/2 Coriander powder

1/2 tsp Cumin powder

1/2 tsp  Garam masala

1 tsp Cumin seeds

4 Red dry chilli.

2 Bay leaves

2 tbsp Oil

Salt to taste

Method

To Prepare the koftas :

• Mix all the ingredients of koftas with water and make a semi thick paste , it should not be either more soft or more hard.
• Make cylindrical shape out of the paste.
• In boiling water, start pouring in koftas.
• Let it boil for 5-7 minutes and then let it cool and separate them from the water. Do not throw the water .
• Now cut the cylindrical shapes into small koftas with the help of a knife.

The Gravy:

• Heat the oil in a Karahi and add cumin seeds, red chilly and bay leaves.
•  Fry onions till light brown .
• Add ginger garlic and tomato paste.
• Fry till you see oil coming out of the paste.
• Season with salt and all masalas( red chilly powder, turmeric powder, coriander powder, cumin powder)
• Stir it well and cover and let it get cooked for 3 - 4 minutes
• Now add  the besan koftas and fry  for a while (Can also try dry sabzi until here , without adding water).
• Now add the earlier boiled water of the koftas.
• Add corn flour  .
• Let simmer till the gravy gets 2-3 boils.
• Add curd.
•  Could add more water if thinner consistency of gravy is required
• Garnish with chopped corriander.

Serve hot with chappatis or rice.

POHA RECIPE 

Poha is a light and nutritious recipe. It can be eaten in breakfast or evening snacks.  

 

AUTHOR: Mintu 
RECIPE TYPE: breakfast, snacks 
CUISINE: Maharashtrian   
PREP TIME:  15 mins  
COOK TIME:15 mins  
TOTAL TIME:  30 mins    
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)  1.5 cups poha - red or white beaten rice or flattened rice 1 large onion, finely chopped, ¼ tsp turmeric powder, 1 tsp mustard seeds, 3 or 3.5 tbsp peanuts,  one medium sized  potato chopped in rectangular shapes. 10-12 curry leaves, 3 green chilli chopped vertically. finally chopped coriander leaves and two table spoon lemon juice.1 tsp salt or as per the taste,1 or 1.5 tbsp oil.

INSTRUCTIONS :
1. Rinse the poha in water till they soften. they should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
2.Now add salt and turmeric powder to the poha and gently mix.
3. Dry roast the peanuts in a pan till they become crunchy.
4. Heat oil in the same pan.
5. Crackle the mustard seeds first. then add chopped potato , let the potato get fried .
6.Add onions and saute them till they become translucent.
7. Add curry leaves and green chilies. saute for half a minute.
8. Add the roasted peanuts and stir. add the poha and stir. cover and steam the poha for 2-3 minutes on a low flame. when cooking check after 1 or 1.5 minutes and give a stir again.
9. Add some butter and stir well , sprinkle some water and stir to keep the poha soft.
10. Switch off the fire and add chopped  coriander leaves , stir it well and  let the poha remain covered for 1-2 minutes. remove the lid and sprinkle some lemon juice,  give a gentle stir and serve poha with hot tea or coffee..