Roasted Gram Powder Laddu – Bhune Chane Ke Laddu

Roasted Gram Powder Laddu – Bhune Chane Ke Laddu

Ingredients

1 cup bhune chane ka powder(Roasted gram powder)

½ cup ghee

¾ cup powdered sugar

1/3 tsp green cardamom powder

1 tsp almonds (chopped)

1 tsp cashew (chopped)

1 tsp pistachios (chopped)

Method (how to make sattu ke laddu or chane ke laddu)

Heat ghee in a heavy bottom wok, add roasted gram powder and sauté for 15 minutes on medium flame. Stir continuously.  And keep aside for cool down completely.

After cooling down add powder sugar, cardamom powder,  chopped almond, cashew and pistachios. Mix well using your hand. Make lemon size laadu and keep in airtight container.

Sevai Kheer for Rakhi

Sevai Kheer for Rakhi

Ingredients (for 4-5 servings)

1/2 cup roasted vermicelli

1 tsp ghee

1 ltr milk

1/2 cup sugar

2 pinch cardamom powder

Pinch nutmeg (jaiphel)

About 10-12 saffron strings

2 tbsp sliced almonds

2 tbsp sliced cashew

1 tbsp sliced pistachios for garnishing

Method (How to make sevai kheer at home)

Heat ghee in a heavy bottom frying pan or wok, add the vermicelli  and roast them for about two minutes on low heat.

Add the milk and increase the heat to medium. 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.

Add the sugar, saffron, cardamom, nutmeg, cashew and almonds. Cook the vermicelli kheer on simmer for about 5 minutes.

Turn off the heat.

As vermicelli kheer cools it will become thicker in texture. Garnish with pistachios. Sevai  kheer is ready, it can be served chilled or warm.

Sattu Ka Bonda

Sattu Ka Bonda

Ingredients (for 10-12 bondas)

2 cup gram flour

½ tsp turmeric powder

2 tsp oil

Salt as per taste

For stuffing

150 gram sattu

3 large potato (boiled and mash)

4 tsp oil

2 pinch asafetida

1 tsp coriander powder

1 tsp cumin seeds

1 tsp fennel seeds powder

2 green chilli (finely chopped)

1 tsp ginger (grated)

½  tsp red chilli powder

½ tsp garam masala

1 tsp dry mango powder

1 tbsp coriander leaves chopped

Salt as per taste

Oil for frying

Method (how to make sattu bonda at home)

Mix salt, and oil into the gram flour add water and make thick batter.

Heat 4 tsp oil in a wok and add cumin seeds and asafetida fry for few seconds add chilli and ginger and fry some time.

Add sattu powder  and fry for few minutes  or till nice aroma came, add boiled potato and all dry masala powder , salt and mix well.

Remove from the heat and make 10 equal lemon size balls.

Heat oil in wok on medium flame.

Dip one ball into the gram flour batter and put in the hot oil fry on medium heat till light brown and crispy.

Fry all bondas and serve hot with green chutney.

Paneer Potato Crispy Balls

Paneer Potato Crispy Balls

Ingredients

100 grams paneer

1 large potato (boiled)

1 green chilli (finely chopped)

1 large onion (finely chopped)

3 tbsp beaten rice (poha) (Soaked)

Salt as per taste

1 tbsp tomato sauce

½ black pepper

1 tbsp coriander leaves chopped

Oil for frying

Method (how to make paneer potato crispy balls)

Grate paneer and boiled potato. Mix soaked poha and all other ingredients. Mix well with hand.

Make small balls with the mixture.

Heat oil in a wok, deep fry balls on medium heat till crispy and golden brown.

Serve hot with green chutney or tomato sauce.

Leftover Rice Cutlets

Leftover Rice Cutlets

Ingredients (for 3-4 servings)

1 cup leftover rice

½ cup grated carrot

½ cup rice flour

¼ cup chopped onion

¼ cup chopped spring onion

1 ½ tsp ginger green chilli paste

½ tsp cumin powder

½ chat masala

1 tsp sugar

1 tbsp coriander leaves (finely chopped)

Salt as per taste

Oil for frying

Method (how to make leftover rice cutlets)

Mix cooked rice and rice flour in a bowl, add ¼ cup water and mix well.

Add carrot, spring onion, chopped onion, ginger green chilly paste, sugar, salt, chat masala, cumin seeds powder, coriander leaves  and mix well.

Divide the mixture into 15 equal portions and take one portion and  shape into flat cutlets.

Heat oil in a wok and deep-fry the balls in hot oil till golden brown in colour.

Drain on absorbent paper and serve hot with green chutney or tomato sauce.

Note: you can use bread crumbs or gram  flour in the place of rice flour.

Rice Balls With Coconut

Rice Balls With Coconut

Ingredients (3-4 servings)

1 cup rice flour

1 tsp oil

2 cup water

1/2  tsp ginger paste

1 green chilli (finely chopped)

Salt as per taste

For tempering

2 tsp oil

2 tsp mustard seeds

1 tsp urad dal

2 whole red chilli

8-9 curry leaves

2 tbsp fresh grated coconut

1 tbsp chopped coriander leaves

Method (how to make rice ball at home)

Mix water, salt and rice flour in a bowl.

Heat 1 tsp oil in a non stick pan. Add green chilli and ginger fry few seconds and add rice flour mixture and stir continuously to avoid lumps .

Cook till water evaporate and mixture look like kneaded flour.

Switch off the flame and wait for cool down.

Apply oil in your hand and knead rice flour with your hand and make small- small balls.

Steam Cook for 5-6 minutes in a steamer.

Heat 2 tsp oil in tadka pan, add urad dal, mustard seeds, curry leaves, red chilly. Finely add cooked rice ball and mix properly. Add chopped coriander leaves, garnish with grated coconut.

Serve hot.

Vegetable mix dal

Vegetable mix dal

Ingredients (for 3-4 servings)

½ cup toor dal

½ cup yellow moong dal

^1/3 cup red masoor dal

1 cup chopped vegetables (carrots, cauliflower, and French beans)

8-10 curry leaves

2 medium tomato chopped

1 medium onion finely chopped

½ tsp mustard seeds

½ tsp cumin seeds

1 tbsp oil

½ tsp turmeric powder

½ tsp chilli powder

2 tsp ginger garlic paste

¼ tsp garam masala

Salt as per taste

2 tbsp  green coriander chopped

For tempering

1 tbsp ghee

¼ tsp jeera

2-3 whole red chilli  

Method (How to make mix vegetable dal at home)

Mix all dal and wash with water and soak for 30 minutes. Add 2 cups of water and pressure cook, for 3 whistles.

Allow the steam to escape before opening the lid. Mash it lightly and keep aside.

Heat the oil in a deep non-stick pan and add the mustard seeds and cumin seeds wait for crackle. Add curry leaves and asafoetida and sauté for few seconds.

Add the onions and sauté  2 minutes on medium flame, while stirring continuously. Add ginger-garlic  paste and sauté for few seconds.

Add the tomatoes, turmeric powder, chilli powder,  mix well and cook on a medium flame till tomatoes cook and mashed.

Add the mixed vegetables and salt, close the lid, cook on a medium flame for 5 minute, or till vegetables done.

Add the boiled dals, and 2 cups water and, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Heat ghee in a small tadka pan, add cumin seed  allow it to crackle add red chilli. Pour this tempering into the dal.

Garnish with coriander and serve hot with roti, or rice.

Samosa Roll

Samosa Roll

Ingredients (for 5-6 servings)

For filling

4 medium potatoes boiled

1/2 cup green peas boiled

1 tsp cumin seeds powder

½ tsp crushed fennel seeds

1 tbsp green chili chopped

2 tsp coriander powder

1/2 tsp red chili pepper

1/2 tsp garam masala

1 tsp dry mango powder

Salt as per taste

2 tsp green coriander  chopped

For outer covering

1 cup all purpose flour (maida)

2 tbsp semolina (fine sooji)

1/2 tsp  salt

3 tbsp oil

1/3 cup water

Other ingredients

3-4 tbsp all purpose four (maida)

¼ cup water

Oil for deep frying

Method (How to make samosa roll)

Outer  part

Mix maida, sooji, salt, and oil. Add water as required and  make soft dough. Cover the dough with a wet cotton cloth. Let it rest at least 15 -20 minutes.

For Filling

Peel the boiled potato and mash, mix boiled,  mix all the ingredients for filling cumin seeds powder, coriander powder, fennel seeds, green chilli, mango powder, salt, and green coriander leaves.

Divide the filling in 2 parts and keep aside

For Making rolls

Mix the maida and ¼ cup water to make a thin batter. And keep aside.

Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 15 inch diameter circle.

Spread one part of the filling mixture evenly over the rolled dough, slightly pressing.

Roll the sheet gently, use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.

With a sharp knife slice about ½  inch thick  slice, this should make about 14 -16 pieces. Press each piece  lightly.

Make second roll as same method.

Heat oil in a wok over medium high heat.

Dip one piece in the batter one at a time and drop them slowly into the hot oil. Fry the pieces in small batches. Fry the rolls until both sides are golden-brown, turning occasionally. Repeat this process until all the pieces are cooked.

Serve hot with green chutney or tomato sauce.

Sweet Corn Chat

Sweet Corn Chat

Ingredients (for 2-3 servings)

1 cup sweet corn kernels (boiled)

½ cup roasted peanuts

1 medium onion chopped

1 medium tomato chopped

1-2 green chillies finely chopped)

½  cup sev

½ corn flacks (roasted)

2 tsp lemon juice

1 tsp chat masala

Salt as per taste

1 tbsp Coriander leaves (finely chopped)

1 tsp oil

Method (How to make sweet corn chat)

Mix boiled corn kernel and roasted peanuts in a big bowl.

Heat oil in a pan and roast corn flask for few minutes. Switch off the gas and  add corn flask into the corn bowl.

Add onion, tomato, green chillies, lemon juice, chat masala and salt mix well.

Garnish with coriander leaves and sev, serve immediately. 

Sev Tomato Curry –Sev tamater ke sabji

Sev Tomato Curry –Sev tamater ke sabji

Ingredients (for 2-3 servings)

2 medium tomatoes(chopped)

1 tsp ginger (grated)

1 green chilli, chopped

¼ tsp mustard seeds

½ tsp cumin seeds

a pinch of asafoetida

¼ tsp turmeric powder

¼ tsp red chilli powder

½ tsp cumin powder

½ tsp coriander powder

½ tsp sugar

1 cup sev

1 tbsp oil

½ cup water

2 tbsp chopped coriander

salt as per taste

Method (How to make sev tamater curry)

Wash the tomato ginger and green chilli and finely chop

Heat oil in a pan, add mustard seeds and cumin seeds and crackle them.

Add grated ginger, green chillies and asafoetida and saute for few seconds till the raw aroma come.

Add the chopped tomatoes. Add turmeric powder, red chilli powder, coriander powder and cumin powder.  Stir well and saute for a minute add salt.

Cook till the tomatoes get mash and cooked evenly.

Add water and sugar and stir well.

Cook till its boil and little thick.

Switch off the flame and, pour the tomato curry in serving bowl.

sprinkle sev all over it.

Garnish with coriander leaves and serve sev ki sabji immediately with chapatti.

Fresh Carom Leaves Pakode- ajwain ke patte ke pakode

Fresh Carom Leaves Pakode- ajwain ke patte ke pakode

Ingredients (for 3-4 serrvings)

20 fresh carom leaves/ajwain ke patta

1 cup gram flour

½ tsp red chilli power

pinch of asafoetida

2 tsp hot oil

salt as per taste

oil for frying

Method (How to make ajwayan leaves pakoda)

Sieve the gram flour and mix 2 tsp hot oil, salt, chilli powder, asafoetida. And mix well add some water and mix well to make a thick batter, avoid lumps

Clean and wash carom seeds leaves with water and keep aside.

Heat oil in deep pan on medium heat.
Dip each leaf into the gram flour  batter such that it is well coated and put in the hot oil. Deep fry till they turn golden brown.

 Once they turn golden brown, remove them on to absorbent paper. Serve as evening snack over a hot cup of masala  tea.

Palak Methi ke Pakore

Palak Methi ke Pakore

Ingredients (for 3-4 servings)

1 small bunch methi leaves

1 small bunch spinach leaves

1 large onion slice lengthwise

1-2 green chillies (finely chopped)

4 tbsp gram flour

½ cumin powder

½ carom seeds

½ chat masala

¼ tsp turmeric powder

Salt as per taste

Oil for frying

Method (How to make palak methi pakode)

Separate the leaves of methi from the bunch and roughly chopped,  finely chopped palak leaves. And wash with enough water 2-3 times.

Add fenugreek leaves and palak leaves, add chopped onion, green chilli, carom seeds, cumin powder, chat masala, turmeric powder and salt. Put some water and make smooth paste.

Heat oil in a wok on medium heat.

Put small pakoda in hot oil, fry till light brown and crispy.

Serve hot pakoda with green chutney.