CARROT HALWA

Carrot Halwa is also known as “ Gajar Ka halwa “ . Gajar ka halwa is a popular dessert inNorth India. It is a quickly prepared sweet.

Ingredients:

750 gms Carrots
100 gm Sweetened Condensed milk
2 tbsp Ghee
Handful grated cashew nuts and almonds
2 tsp Cardamom Powder

 

Procedure of Carrot halwa / Gajar ka halwa :

• Peel, wash and grate the carrots finely.
• Transfer the grated carrots to a pressure cooker.
• Cook for about two minutes.
• Remove the lid from the cooker.
• Allow excess water to evaporate.
• Keep stirring the carrots occasionally.
• Pour milk and ghee over the cooked carrots.
• Simmer till all are well blended.
• Remove from the flame.
• Sprinkle with grated cashew nuts, almonds and cardamom powder.
• Carrot Halwa is ready to serve.

Note: Use 1 glass milk and 200 gm Sugar as an alternative for Sweetened Condensed milk.

CHILLI BAJJI

Chilli Bajji is also known as “ Mirchi bajji “ . Mirchi bajji is a popular tea time snack inSouth India . This is made and sold in Chaat bandi’s all acrossIndia, near the shopping complexes, streets.
Ingredients:

10 Green chillies, preferably big ones
100 gms Chickpea flour
1 tbsp Rice flour
1 Large potato, cooked and mashed
1/2 tbsp Tamarind paste
1 tsp Cumin powder
1 tsp Red chilli powder
1 tsp Ginger paste
1/4 tsp Turmeric powder
1 pinch Thymol seed (Ajwain)
1 pinch Asafoetida powder (Heeng)
Salt as per taste
Oil for deep frying
1 tsp Chaat masala powder ( available in packs)

 

Procedure of Chilli Bajji :

• Combine together the rice flour, chickpea flour, cumin powder, asafoetida powder, red chilli powder, ginger paste, turmeric powder and salt.
• Prepare thick batter using water.
• Slit the chillies keeping its tail-end intact.
• Remove the seeds using a pointed knife.
• Grind tamarind and ajovan to a paste.
• For preparing stuffed chilli bajjis, mix tamarind paste, mashed potato with a little salt.
• Fill the mixture inside each Chilli and close them well.
• Dip the chillis in the batter and deep-fry in the oil. Drain onto a plate.
• Sprinkle chilli bajji with “Chaat masala powder” (suggestion- optional).
• Serve Chilli Bajji with tomato sauce or chutney.

SAMOSA

Samosa is a popular tea time snack ofNorth India . It comes in several varieties of fillings- sweet and chatpati. This is made and sold in Chaat bandi’s all across India, near the shopping complexes, streets.

Ingredients:

1 Cup all purpose flour
2 tsp Butter
1/2 Cup chopped onions
1 Cup boiled, peeled and chopped potatoes
1/2 Cup peas
1 Green chilli
1/2 tsp Ginger (crushed)
1/4 Cup chopped cilantro leaves
1/2 tsp Red chilli powder
1/4 tsp Baking soda
Salt to taste
Oil for deep frying

Procedure of Samosa :

• Boil, peel and chop the potatoes.
• Make a liquid of ½ cup water and all purpose flour in a bowl.
• Take two tablespoons of oil in a pan and heat it.
• Add onions and chopped green chilli to it.
• Add peas to it after frying for two minutes.
• Cook for 3-4 minutes and add crushed ginger paste, salt, red chilli powder and chopped potatoes at last.
• Mix above ingredients well after turning off the heat.
• Mix up all purpose flour, salt, baking soda and butter and make strong dough.
• Make small balls of the dough and roll into thin circles of 5-6 inches.
• Cut into half with the help of knife.
• Smear liquid of all purpose flour and water on the sides and shape into cones.
• Fill the cooked potato mix in the cones and close the sides.
• Now heat the oil in a frying pan and when it is hot enough, put the samosas in it.
• Fry them on medium heat till they turn golden brown.
• Samosas are ready.
• Serve them with chutney or tomato sauce.

 

KERALA STYLE CHILLI CHICKEN

Kerala Chilli Chicken is a popular Chinese dish. It has been indianised for being popular and a good combination with rice, roti varieties and noodles
Ingredients:

¼ kg boneless Chicken
1 medium Capsicum (chopped)
2 tsp Tomato Puree
3 tsp Soy Sauce
1 tsp Black Pepper (powdered)
½ Onion (chopped)
2 tsp Honey
Little Chili Powder
Little White Pepper
½ tsp Corn flour
Salt (to taste)
1 tsp Ginger-Garlic Paste
1 tbsp spring onion chopped
2 tbsp Oil (more for frying)
 
Tempering (Tadka)

2-3: Green chillies (slit in halves)
2 stems curry leaf
1″ piece Ginger (finely chopped)
2 pods garlic (finely chopped)

Procedure of Kerala Chilli Chicken :

• Mix chicken with tomato puree, salt, 1 tsp soy sauce, ½ tsp black pepper powder, corn flour and ginger-garlic paste. Toss the chicken pieces in the spices. Keep aside for 15 mins
• Heat oil in a pan and fry the chicken pieces. Remove and keep aside to cool.
• Heat 2 tbsp oil in another pan and shallow fry the onion.
• Stir in capsicum, honey, remaining black pepper powder, 1 tsp soy sauce and salt. Close the pan with a lid and cook until the capsicum is well cooked.
• Add chicken, remaining 1 tsp soy sauce, chilli powder and white pepper.
• Mix the remaining corn flour in ½ cup water. Stir in the gravy and cook for a while.
• In a separate pan take 2 tsp oil and temper with green chillies, ginger and garlic and finally curry leaf. Add this to the gravy.
• Garnish with Spring Onion

PANI PURI

Pani Puri is a popular snack ofNorth India .Also known as “ Gol Goppa ”. This is made and sold in Chaat bandi’s all acrossIndia, near the shopping complexes, streets.
Ingredients:

1 cup Rava (Bombay variety)
1 tbsp Maida (All purpose flour)
1/4 tbsp Baking Soda (cooking soda)
1/2 tsp Red chilli powder
2 tsp Cumin powder
1 tsp Kala namak
2 tbsp Tamarind pulp
200 gm Sprouts (boiled)
150 gms Potatoes (boiled)
1/2 cup Coriander leaves
1 Cup mint leaves
1 green chilly
1 Onion (medium size ) chopped into fine pieces
Oil for frying

Procedure of Pani Puri :

• Mix Rava, Maida, Soda and salt to make dough.
• Keep it covered by a wet cloth for sometime.
• Make circle like rolls from the dough and place them in a damp cloth.
• Heat oil and fry dough circles till it turns golden brown.
• Puri is ready.
• Grind mint leaves, green chilly and coriander leaves to make a paste.
• Mix red chilli powder, cumin powder, kala namak, tamarind pulp and salt well.
• Add mint coriander paste to the mixture.
• Add 4 cups water to this mixture.( Suggested to add 1 tsp of pani puri masala available in packs)
• Separately mash the potatoes and add sprouts, red chilli powder, tomato ketchup and salt.
• Mix it well.
• Make a hole in puri and stuff the potato mixture into it.
• Dip stuffed Golgappe in prepared masala water and serve on a plate
• This is instantly dipped and taken directly to the mouth as the masala water keeps dripping from the golgappe

ADA PRADHAMAN

Ada Pradhaman is a Malabar sweet dish famous for its unique aroma and mouth watering taste. This payasam is a must have dish during Onam festival in Kerala and important occasions.
Ingredients:

1/2 Cup Ada(available in ready to cook packs)
4 Green cardamoms
1/2 tbsp dry ginger ( Sonti / Chuk)
1/4 Cup pure ghee
1/2 cup Cashewnuts/Kaju
2 tbsp Raisins ( Kishmish)
¼ cup Sabudhana( white balls) soak in water and cook till they are transparent.
1 ½  Cups coconut (grated)
1 Cup jaggery (powdered into fine powder)

Procedure of Ada Pradhaman :

Heat 2 tbsp ghee and fry ada.

• Grind cardamoms and dry ginger together to a fine powder, and place aside
• Heat 2 tbsp ghee and saute the cashewnuts and raisins until light brown
• Immerse coconut in one cup lukewarm water, grind and extract thick milk.
• Repeat the process, make a second extract and set aside.
• Crush jaggery to a fine powder, keep it aside.
• To one cup of water add the second extract of coconut milk . Add ada and when it starts boiling lower the flame.
• After 10 mins check if ada has cooked.Ada should remain smooth but hold its shape.
• Add jaggery with it and continue cooking until it thickens.(Suggested to boil jaggery separately with ¼ cup of water. This will ensure the residue is filtered)
• Heat the remaining ghee and add this to the pradhaman. Add cooked sabudhana.
• Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly.
• Sprinkle with the cardamom powder and dry ginger powder.
• Ada pradhaman /Ada payasam is ready to serve.

SARSON KA SAAG

Sarson Ka Saag is a popular Punjabi dish and commonly prepared in North India. This popular curry is served along makki ki roti.(roti variety made of maize flour).

Ingredients:

1 kg Sarson (green mustard)
250 gm Spinach ( palak)
2 fresh Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes Garlic (finely chopped)
2″ piece Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp Makki ka atta (maize flour)
1 ½  tsp Powdered gur (jaggery)
Salt ( to taste )
½ cup Water

Tempering (Tadka)

3 tsp: Desi ghee
1/2 tsp Red chilli powder
2-3 Green chillies (finely chopped)
1″ piece  Ginger (finely chopped)

Procedure of Sarson ka Saag :

• Wash, clean and chop the mustard and spinach leaves.
• Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
• Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
• For tempering heat ghee in a pan . Add ginger, green chillies and red chillies , when fried …add to the hot saag and stir lightly.
• Serve hot with Makki ki Roti.

GOBI MANCHURIA

Gobi Manchuria is a popular Chinese dish. It has been indianized for being popular and a good combination with rice, roti varieties and noodles.
Ingredients:

1 No.  Cauliflower (medium, clean and cut into small floret’s)

1/4 cup Plain flour

3 tsp Cornflour

1 small bunch Spring onion (finely chopped)

2 tsp Ginger (finely chopped)

1 tsp  Garlic (finely chopped)

1/4 tsp Red chilli powder

2 no Red chillies (dry)

1 tsp Milk

3 tspOil

1-1/2 cup Water

Procedure of Gobi Manchuria :

• Boil the florets for 3-4 minutes in plenty of water, to which a tsp of milk has been added. Drain and pat dry on a clean cloth.
• Make thin batter out of flour and 2 tsp corn flour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
• Dip the floret’s in the batter one by one and deep fry in hot oil. Keep aside.
• In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
• Add floret’s and soya sauce. Boil for two more minutes and remove.
• Serve hot with noodles or fried rice.

Procedure of Gobi Manchuria2^nd option (without gravy):

• Dry Manchurian can be made by omitting the gravy.
• Make floret’s as above and instead of adding water as above, add fried floret’s, spring onions and soya sauce at this stage.
• Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
• Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
• Note: Same procedure can be followed for Veg. Manchurian recipe (with gravy or dry). Along with cauliflower floret’s include finely chopped minced vegetables, peas and bind with some cornflour or bread crumbs and make small lumps the size of a lemon.

MALAI KOFTA

Malai Kofta is a popular North Indian side dish. This popular curry is served along with main course vegetarian meal or Roti varieties.

 Ingredients:

150 gms Cottage cheese
3 medium tomatoes
¼ cup Cashewnuts
2 tbsp Melon seeds (magaz)
1 tbsp Poppy seeds (khuskhus)
1 tbsp Ginger (chopped)
2 nos Green cardamoms
1 tbsp Red chilli powder
¼ cup Yogurt
¼ tbsp Green cardamom powder
2 tsp Refined flour (maida)
2 tbsp Fresh cream
¼ tsp Garam masala powder
1 tbsp Oil
Salt ( to taste)

Procedure of Malai Kofta :

• In a pressure cooker add chopped tomatoes ,cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well.
• Add yogurt to this mix. Stir well.
• Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles.
• Heat sufficient oil in a flat wide pan. Grate cottage cheese into a bowl.
• Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas.
• Deep fry these koftas till golden. Drain and place on tissue paper.
• Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.
• Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.
• Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.

PHIRNI

Phirni is a popular North Indian sweet dish. This popular dessert is flavoured with cardamom and saffron. Served during festivals and occasions.

Ingredients:

1/2 cup long grained rice (like Basmati)
1 litre/ 4 cups of whole/ full cream milk
1/2 cup sugar
1/2 tsp cardamom powder
1 pinch of saffron
1/2 cup mix of unsalted almonds and pistachios chopped coarsely

 

Procedure of Phirni:

• Thoroughly wash and drain the rice. Put it into a bowl and cover with water. Soak for 2 hours.
• Drain all the water away and grind the rice to a very coarse paste ( grainy appearance ).
• Put the rice paste, milk, sugar, cardamom (powdered )and saffron into a deep, heavy bottomed pan and cook on medium heat till the rice is completely done (it will get soft).
• Stir frequently to prevent the milk from scorching or burning at the base of the pan.
• Keep aside 3 tsp of mixed chopped nuts ,  add the remaining mixed nuts to the Phirni and stir well. Turn off the heat.
• Allow the Phirni to cool, then chill in the refrigerator. Ready to serve.
• Garnish with the remaining chopped nuts and serve.

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