Sweet Boondi

Ingredients

Besan/chickpeas flour – 1 cup

Sliced almonds

Food color – orange and green optional

Sugar syrup

Sugar – ¾ cup

Water – ¾ cup

Cardamom powder – ½ tsp

Few strands of saffron

Method      

Make a sugar syrup and keep aside.

Take besan in a bowl, add water and mix till all the lumps are removed and the batter is of pouring consistency. Divide the batter into half and add green color in one batter and orange in another. Mix well.

Heat oil in a pan,

Take a perforated ladle, pour one spoon of this batter, the batter will drop like small balls in a pan, fry this for few minutes and put this in the sugar syrup. Mix it and garnish with sliced almonds.

Soya Keema Paratha

Ingredients

Soya keema – ½ kg

Onion – 1

Tomato – 1

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp or as per taste

Turmeric powder – ½ tsp

Mutton masala/garam masala – 2 tsp

Egg – 2

Salt as per taste

Coriander leaves for garnishing

Wheat flour dough for making paratha

Method

Make a dough of wheat flour and keep aside.

Heat oil in a pan, add ginger garlic paste and sauté till the raw smell goes and then add onion and fry till it becomes translucent. Then add tomatoes and cook till it is mashed up.

Add powder masala and cook till oil separates from masala.

Add soya keema, mix well and cook till the masala is totally dry. Add eggs, mix well and cook for 2 minutes.

Garnish with coriander leaves.

Keep flat pan to heat.

Make a chapatti from the dough and put on the pan. Place one tbl.sp of soya keema and fold  it from all sides. Drizzle little oil and cook on both the sides. Serve hot.

Khara Boondi

Ingredients

Besan flour – 1 cup

Rice flour – 1 tbl.sp

Chilli powder – 1 tsp

Salt as per taste

Oil for frying

Method

In a bowl, mix together all the ingredients, add enough water and make a batter of pouring consistency.

Heat oil in a pan.

Take a perforated ladle with lot of holes in it. Pour one big spoon of this batter on it. When oil is hot, let the batter drop into the oil like small round balls.

Deep fry in oil till golden brown in color. You can store this in an airtight container. You can even make boondi raita from it, it taste very good. You can watch my video on how to make boondi raita here.

Boondi raita  http://youtu.be/zjjScECkKIs

Chorchori Recipe (Mixed Vegetable Recipe)

Ingredients

Mixed vegetable – ½ kg (potato, cauliflower, french beans, green peas, carrot, eggplant, red pumpkin)

Turmeric powder – ½ tsp

Red chillli – 2 to 3

Ginger – 1 tsp

Asofoetida – ¼ tsp

Sugar – ½ tsp

Salt as per taste

Mustard oil

Coriander leaves for garnishing

Panchphoron

Mustard seed – 1 tsp

Fennel seed – 1 tsp

Cumin seed – 1 tsp

Nigella seed (kalonji) – 1 tsp

Fenugreek seed – ½ tsp

Mix together all and take 1 tsp for tampering

Method

Wash and cut all the vegetables into small pieces and keep aside.

Heat one tbl.sp of mustard oil in a pan, add 1 tsp of panchphoron and fry till it splutters.

Then add grated ginger, red chilli and asofoetida. Sauté for a minute and then add mix vegetables and stir fry in oil for 2 to 3 minutes. Add a cup of water along with salt and turmeric powder. Cover and cook on a low flame till the vegetables are cooked. Garnish with coriander leaves and serve hot.

Amritsari Murgh Makhani

Ingredients

For marinating chicken

Chicken -300 gms

Yoghurt – 2 tbl.sp

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tbl.sp

Roasted cumin powder – 1 tsp

Salt as per taste

For the gravy

Onion – 1 big

Ginger garlic paste – 1 tsp

Tomato puree – ½ cup

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Red chillli powder – 1 tsp

Turmeric powder – ½ tsp

Milk – 3 to 4 tbl.sp

Green chillies – 2 slit

Salt as per taste

Coriander leaves and fresh cream for garnishing

Method

Marinate the chicken with the given ingredients and keep it aside for an hour.

Take a pan and heat about 1 tbl.sp of butter, add these marinated chicken, stir and cover it and leave it to cook till it becomes soft and tender.

In another pan, heat 1 tbl. Of ghee or butter, add onion and stir fry till it becomes light brown in color.

Add ginger garlic paste and sauté till the raw smell goes. Add coriander powder, cumin powder, red chilli powder, turmeric powder and salt. Stir fry for few seconds and then add tomato puree and milk. Fry till masala seprates from oil.

Add cooked chicken, green chilli, mix well and leave it to simmer on a low flame for 7 to 8 minutes.

Garnish with coriander leaves and fresh cream and serve hot with roti or paratha.

Chicken Pasta with Spinach

Ingredients

Pasta boiled – 2 cups

Thinly sliced chicken – 3 tbl.sp

Onion – 1

Tomato – 1

Flakes of garlic – 3 to 4 chopped

Chilli flakes and salt as per taste

Soya sauce – 1 tsp

Mixed herbs/oregano – 1 tsp

4 to 5 spinach leaves finely chopped

Grated cheese

Method

Take a pan, add garlic flakes and saute for a minute and then add onion and cook till it turns translucent. Then add thinly slicked chicken and tomatoes and cook till the chicken has become soft and tomatoes are mashed up. add chilli flakes, soya sauce and spinach leaves. Cook for 2 minutes and then add mixed herbs or oregano and grated cheese. Serve hot.

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Gatte Ki Sabzi

Ingredients

For making gatte

Besan/chickpeas flour – 1 cup

Yoghurt – ¼ cup

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

 Baking soda – ¼ tsp (optional)

Ajwain – ¼ tsp

Salt as per taste

For the gravy

Yoghurt – 1 cup

Chickpeas flour/besan – 1 tbl.sp

Onion – 1

Tomato – 1

Ginger garlic – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Red chilli powder – 1 tsp

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Salt as per taste

Coriander leaves for garnishing

Method

First make a dough from the ingredients given for making gatta. Roll into oblong shape and then poach it in hot boiling water for about 10 to 15 minutes. Remove and keep aside. Do not discard the water. Cut it into 1 inch pieces.

 For the gravy

In a bowl take yoghurt; to it add chickpeas flour, coriander powder, cumin powder, red chilli powder and salt. Mix well till all the lumps are removed.

Heat one tbl.sp of oil in a pan, add mustard seeds and cumin seed, when they splutter, add ginger garlic paste. Sauté till the raw smell goes. Then add onion and cook till it becomes soft. Add tomatoes and cook till it is totally mashed up.

Add yoghurt, mix well and cook till it starts boiling. Then add chopped gatte and cook more for 2 to 3 minutes on a low flame. Garnish with coriander leaves and serve hot with roti or paratha.

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