Paneer Paratha

Ingredients:-

For dough:-

200gms wheat flour

1 cup milk

Salt to taste

For Stuffing:-

200gms grated paneer

2 boiled potatoes peel and mashed

Salt to taste

½ tsp red chilli powder

1 pinch of garam masala

1 pinch of mango powder

1 tbsp finely chopped green coriander

For frying:-

Ghee

                            PROCEDURE:-

For dough:-

Wheat and salt mix together and knead soft dough with milk and water and keep aside for 10-15 mins. Divide dough in equal lemon sized balls.

For stuffing:-

All ingredients mix together to make stuffing. Stuffing divide in equal lemon sized balls.

For paratha:-

Take a ball of dough and stuff with stuffing ball and close the dough ball. Roll this stuffed dough ball by roll pin in shape of paratha. Heat griddle (tawa) and fry paratha on it by applying ghee until it becomes golden brown and crispy. Serve hot with curd and pickle.

Besani Yellow Chilli

Ingredients:-

8 yellow chillies chopped

1 cup gram flour (besan)

1 tsp saunf

Salt to taste

1 tsp lemon juice

1 tsp sugar

1 cup water

2 tbsp oil           

1 tbsp chopped green coriander

1 tbsp grated fresh coconut

                                    PROCEDURE:-

Heat oil in a pan, add half tsp saunf then add besan and fry until it becomes light brown. Keep aside. Take a kadai, add 1 tbsp oil heat it, add saunf, chopped chillies and salt, mix well and cover by lid on low flame. When it becomes soft mix besan, salt and sugar stir well. Now, sprinkle water and lemon juice on it. Mix well. Then again cover by lid for 2-3 mins. Garnish with chopped coriander and fresh coconut. Serve hot with puri or paratha.

Aloo Chat Masala

Ingredients:-

4 medium sized potatoes

1 tsp oil

1 tbsp chat masala

Salt to taste

1 tsp lemon juice (optional)

2 tbsp chopped green coriander

                                     PROCEDURE:-

 Peel and wash potatoes and cut into long slices. Take a microwave safe bowl and mix oil and salt  in apotatoes slices. And microwave for 6-7 minutes with lid. Mix chat masala, lemon juice and green coriander. Serve hot.

Kalmi Vade

Ingredients:-

2 cup chana dal

1 large onion finely chopped( optional)

6 green chillies

1 inch piece of ginger

1/2 cup chopped green coriander

Salt to taste

1 tsp red chilli powder

2 tsp saunf

1 tbsp besan

Oil for deep frying

                          PROCEDURE:-

Chana dal soaked with water over night or 4-5 hours. Grind the chana dal with green chilli and ginger without water to make a thick paste not thin and smooth. Onion, coriander, red chilli powder, saunf and besan mix with the paste of chana dal. Take a portion  of the mixture on palm and flattened slightly to make vada. Deep fry all vade on medium flame in hot oil. Half fry these vade and take out from oil and keep aside. After 10 minute when they becomes cool cut into 2 or 3 parts like fingers  and again fry until  they becomes golden brown and crispy. Serve hot with green chutney and tea.

Ajwain Ki Puri

Ingredients:-

2 cup wheat flour

1 cup milk

Salt to taste

1 tbsp oregano( ajwain)

Ghee or oil for deep frying

                                PROCEDURE:-

Salt and oregano mix with wheat flour and add milk and knead the dough with water. Dough should be hard. Keep aside for ten minutes. Apply one tsp oil into dough. Divide dough in small lemon size balls and roll by roll pin in shape of puri. Take a kadai heat oil in it and deep fry puri until becomes light pink or light brown. Serve hot with aloo ki sabji and pickles.

                          

Dahi Ke Aloo

Ingredients:-

8 boiled potatos

1 cup yogurd( curd) blended with one cup water

1tsp cumin seeds( jeera)

Pinch of asafetida( hing)

1/2tsp red chili powder

1/2tsp coriander powder

1/2tsp turmeric powder( haldi)

Pinch of garam masala

4 green chilies finely chopped

1 inch piece of ginger grated

Salt to taste

2tbsp ghee

2tbsp chopped green coriander

                                        PROCEDURE:-

Peel the boiled potatoes and break the potatoes by hand. Take a kadai heat ghee and add jeera and hing. When jeera crackled add green chili and ginger. Saute for 2 minutes then add potatoes, red chili powder, turmeric powder, coriander powder and salt. Saute for 2 or 3 minutes add two cup of water and boil it. After boiling add blended  curd slowly, stir continuously. After 5-6 boil sprinkle garam masala mix well. Garnish with coriander.

Bread Ke Dahi Vada

Ingredients:-

8 bread slices

1/2 cup chopped dry fruits mix with 1tbsp raisins

2 cup blended fresh curd with salt

2 tbsp pamarind chutney

1/2 tsp red chili powder

1 tsp roasted jeera powder

Oil for deep frying

1 bowl salted hot water

 

                               PROCEDURE:-

Cut the size of bread. Take the bread slices one by one and soaked them in water. Squeeze for drain extra water peel the mixture of dry fruits in squeeze bread slice  and fold in shape of flat tikkis. Prepare other bread slices in same procedure. Deep fry these  in hot oil until they become golden brown. These fried vada soaked in hot salted water for minimum half hour. Squeeze vada in palm to drain out of water and deep in fresh curd and take out and place in serving dish and covered with curd. Garnish with pamarind chutney and sprinkle red chilli powder and roasted jeera powder. Serve it.