Batata Vada

Ingredients :-
600 gms of potatoes
1 one inch piece ginger
10-12 cloves of garlic
4-5 green chillies
1 ½ cups of gram flour (besan)
1 tspn of red chilli powder
Salt to taste
A pinch of soda bi-carbonate (baking soda)
¼ tspn turmeric powder
2 tbl spns of chopped coriander leaves
Oil to fry

Method :-
Boil, cool, peel and mash the potatoes and keep aside.
Make a paste of ginger, garlic and green chillies.
Prepare a thick batter of besan with water, red chilli powder, salt and soda bi-carbonate.
Heat a little oil.
Add ginger-garlic-green chilli paste.
Add mashed potatoes and turmeric powder and mix well.
Add chopped coriander leaves and salt to taste.
Let the mixture cool.
When cold, form lemon sized balls
Heat oil in a kadai.
Dip the potato balls into the besan batter and deep fry in hot oil till light golden brown.
Serve hot with chutney or sauce of your choice.

Fried modak

Fried Modak

Ingredients :
Maida (plain flour)- 2 small cups.
Salt - according to your taste.
Oil - 2 spoon.
Pure Ghee - for frying

Stuffing :
Coconut - Grated 2 cups.
Sugar - 1 cup.
Cashew nut and almond - 1/2 cup cut into small.
Cardamom powder - 2 spoon.

Method :
Mix maida with salt and Heat up 2 spoon oil and pour on maida. Make it into soft dough. Keep aside for sometime.

Make small round puri's.

Stuffing :
Mix coconut and sugar and cook for sometime in the pan. Add Cashew nut , almond and
Cardamom powder. keep aside.

Stuff the above mixture in the puri's and make small balls out of it.

Fry it in Pure Ghee.

Instant Rava Idili

Ingredients:
1. 2 bowl - Rava (Semolina)
2. 2 bowl – Curd / Yogurt
3. 4 to 5 - Green chillies
4. ½ Inch – Ginger
5. 10 to 12 - Curry leaves
6. 3 to 4 – Coriander strands (chopped finely)
7. 1 tsp - pure ghee
8. ½ tsp - cooking soda
9. Salt for taste

Method:
1. Take Green chilies , Ginger , Curry leaves and grind together to make a paste.
2. Take Rava (Semolina) in a big bowl; add the paste, Ghee, Salt, Coriander and cooking soda.
3. Add Curd / Yogurt slowly to make a thick paste. You may not require two bowls.
4. Take idili maker. Apply oil to it.
5. Pour the prepared batter in the idili maker.
6. Steam for 15 min in a pressure cooker.
Or In microwave cook for 10 min on high.
7. Serve with Green chutney or it will taste good without chutney also.


Tips: cut the idili into thick stripes like French fires and fry it crispy. Eat with ketchup as fried idli . A bit oily but tasty snack. You can do this with left over idilies..


Cooking Time: 20min.
Preparation Time: 15 min.


Njoy food..!

Punjabi Rajma

Ingredients:
1. Rajma – 2 cups
2. Turmeric – 1 small spoon
3. Garlic pod – 5 to 6
4. Ginger – 1 ½ inch
5. Green chilies – 3 to 4
6. Onion – 2 small
7. Tomatoes – 3 small
8. Coriander powder - 2 to 3 tsp
9. Red chili powder – 2 tsp
10. Garam Masala – 1 tsp
11. Cooking oil – 2to3 tsp
12. Coriander strands – 3 to 4

Method:
1. Cook Rajma in Pressure cooker.
2. Take pan and add oil.
3. Add ginger and garlic paste.
4. Slit green chilies and add to pan.
5. Add onion and tomatoes. Fry till golden.
6. Add salt, Coriander powder, Red chili powder, Garam Masala.
7. Add one cup water and boil.
8. Add rajma and cook.
9. Add water if required.
10. Add chopped coriander.

Tip: Serve with Rice.

Cooking Time: 35min.
Preparation Time: 15 min.
Serves: 3 to 4

Njoy food ...!

Gajar Halwa

Ingredients:
1. Gajar – 1Kg
2. Milk - 1 liter
3. Ghee – 3 to 4 tsp
4. Dry fruits – ½ cup cut into small portion.
5. Ilaichi (Cardamom (small)) powder – 2 to 3 tsp
6. Sugar – 1 ½ cup sugar ( you can add or reduce sugar according to your taste)
7. Khoa – 500gms

Method:
1. Wash, peel and grate Gajar.
2. Add milk to a pan and reduce it to half.
3. Add grated gajar and cook till the milk is full absorbed.
4. Add ghee and stir till golden fry.
5. Add Khoa and cook till it is cooked till dry.
6. Add sugar and stir.
7. Add Ilaichi powder and cook till dry.
8. Remove in big bowl and sprinkle dry fruits .

Tip: Roast dry fruits in ghee.

Cooking Time: 45min.
Preparation Time: 15 min.
Serves: 4 to 5

Njoy food ...!

Puran poli

Ingredients:
1. 4 small bowl - Chana Dal (split chickpeas without seed coat)
2. 3 1/2 small bowl - sugar ( you can reduce or add more sugar)
3. 1 small bowl - Rava (Semolina)
4. 1 small bowl - Maida (All purpose flour)
5. 10 to 12 - ilaychi (Cardamom (small)) powder
6. Saffron for color and flavor
7. ½ small bowl - oil
8. 2 small bowl – rice flour
9. ½ Tsp – Salt
10. ½ - Nutmegs (Jaifal) powder

Method for Stuffing:
1. Cook Chana dal in open pan. Add more water. Cook chana dal till it turns soft.
2. Once it is cooked drain out excess water until the dal absolutely becomes dry
3. Add ilaychi, Nutmegs and cooked Dal. Grind it all in Mixer grinder and make a thick paste.
4. Take a pan and add the paste and add sugar.
5. Cook till the sugar dissolves and paste becomes thick.
6. Divide into 20 equal portions.

Method for the outer layer or paratha or poli:
1. Mix refined Maida, Rava, warm oil, and warm water. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions
2. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of Chana Daal stuffing paste in the centre and fold the disc from all sides to cover the paste completely.
3. On a well-floured board gently roll out each poli. This can get tricky as the paste does try to slide out. Roll out with a light hand. Use a little flour if that happens.
4. Roast each poli on a hot pan. Cook both sides well. Apply ghee on both sides when done. Serve warm with bowl of milk.

Tip: You can make daal with the water that you drained.

Cooking Time: 45min.
Preparation Time: 15 min.

Makes 12 to 15 puran polis.

Baby Potato – Gravy

Ingredients:-

1> 12 to 15: Baby Potatoes
2> 1 pinch – turmeric.
3> 1 tsp Chilli powder
4> ½ cup tomato paste or puree
5> 1 inch ginger (Paste)
6> 3 to 4 Garlic cloves (paste)
7> 2 to 3 Green Chillies. (Slit)
8> 2 to 3 coriander strands.
9 > ½ cup yogurts
10 > salt to taste
11 > ½ tsp Garam Masala


Method:-

1> Heat oil in a pan.
2> Add Ginger and garlic paste, fry for 1 min.
3> Add tomato paste, turmeric, chilli powder and salt. Fry for 5 min
4> Add pealed Baby potatoes. Cook for 5 min, add water if required.
5> Beat yogurt and add it to a pan.
6> Boil till potatoes are cooked.
7> Add chopped coriander leaves and sprinkle Garam Masala.


Prep time: 10 mins
Cook time: 15 to 20 mins
Serves: 2


Tip: - Serve it with jeera rice or puri .



Njoy food..!