Lilva Ni Kachori / Winter Fresh Tuvar kachori

Ingredients
For making dough
All purpose flour - 100gm
Salt - 1/4 tsp
Semolina - 1 tbl.sp for crunchiness
Hot oil - 1 tbl.sp

For the stuffing
Fresh tur dal - 500 gm
Ginger green chilli paste - 1 1//2 tsp
Asafoetida - 1/4 tsp
Cumin seed - 1 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 1 tsp
Garam masala - 1/2 tsp
Few chopped corriander leaves
Salt as per taste

Method
 For making dough, mix all the ingredients as given and knead it to a dough by adding little water and let it rest for half an hour.
Coarsely ground fresh tur dal.
Heat 2 tsp f il in a pan and add cumin seeds and let it splutter. Then add asafoetida and ginger green chilli and saute for few seconds. Add coarsely grounded fresh tur dal , turmeric powder, lemon juice and salt and cook for a minutes. In the end add half a tsp of garam masala. Remove it in a bowl and to it add chopped corriander leaves and let it cool down.
Take a small ball of dough, with the help of rolling pin, roll it. Place a tbl.sp of stuffing and close the edges. Deep fry in hot oil and serve hot with green chutney.

Baked Spicy Masala Crackers

Ingredients

 Wheat flour –  4 cups (400 gm)

All purpose flour –
1 cup (100 gm)

Ginger grated – 1
tsp

Green chilli – 2
chopped finely

Few chopped
coriander leaves

Few chopped
fenugreek leaves or 2 tsp of kasuri methi

Black pepper
powdered – 2 tsp

White or black
sesame seeds – 2 tsp

Cumin seed – 2 tsp

Butter milk – 2 to
3 tbl.sp

Melted butter – 2
to 3 tbl.sp

Baking powder – ½
tsp

Salt – 1 tsp

Method

In  a bowl sieve together wheat flour, all
purpose flour, salt and baking powder. Then add melted butter and mix it till
it forms bread like consistency. Then add rest of the ingredients with little
water and knead to a stiff dough. Let it rest for half an hour.

After half an hour,
again knead it and then take one small ball and roll it. It should be not very
thick.

Cut in to shapes
you desire. Prick it with a fork so that it does not puff up.

Preheat oven at 180
degree celcius and then grease the plate with little oil and bake it on both
the sides till done.

Paan Ice Cream (No Cooking)

Ingredients

Paan(betel leaf )

Condensed milk - 200 gm

Cream - 170 gm

Milk - 250 gm

Gulkand - 2 to 3 tbl.sp

Fennel seed - 1 tbl.sp

Cardamom powder - 1 tsp

Green color - 1 tsp ( optional)

Method 

Blend together all the
ingredients except milk and paan. Then coarsely  blend paan leaves and mix
it with the milk. Store it in a plastic container and freeze it for 8 to 10
hours and then serve.

Stuffed Paan Coconut Laddo | Nariyal Ke Laddo | Coconut Laddoo

Ingredients

For making laddo

Dessicated coconut - 220 gm

Condensed milk - 150 gm

Cardamom powder - 1/2 tsp

Ghee/butter - 2 tsp

Betel leaf/paan - 3



For the stuffing

Gulkand - 3 to 4 tbl.sp

Cashewnut  8 to 10 coarsely powdered

Cardamom powder - 1/2 tsp



Method

Make the stuffing by mixing all the ingredients and keep aside.



For making laddo, heat a pan and add dessicated coconut and cook for few seconds stirring continously and then add condensed milk, cardamom powder and ghee and cook for a minute stirring continously.

Off the flame and add chopped betel leaf and mix it well.

Take a small ball of coconut mixture, flatten it and place one small ball of gulkand stuffing and close it to make a round ball.

Roll it on dessicated coconut and serve.

Bangda Masala | Mackerel Fish Curry

Ingredients

Bangda fish/Mackerel fish - 2 to 3

Tomato - 1 big

Mustard seed - 1 tsp

Kokam - 3 to 4

Garlic flakes - 3 to 4 crushed

Few curry leaves

Turmeric powder - 1/4 tsp

Salt as per taste

Few chopped corriander leaves



Roast with one tsp of oil

Red chillies - 3

Corriander seed - 1 tbl.sp

Onion - 1 medium

Whole black pepper - 1 tsp

Fenugreek seed - 1/4 tsp

Cumin seed - 1 tsp


Method

Clean and wash fish. Make two slit on it and apply salt on it.

Soak kokam in water for 10 to 15 minutes

First dry roast all the given ingrdients for 4 to 5 minutes. Off the flame and remove in a blender. To it add tomato, and little water and blend it to a fine paste.



Heat oil in a pan and to it add mustard seed and let it splutter. Then add garlic flakes and saute for few seconds till it changes it color. Add curry leaves and then add blended masala. Add turmeric powder and salt and soaked kokam. Let it boil on a low flame and then add fish to it. Cover and cook for five minutes. Garnish with corriander leaves and serve hot with rice or roti.

Aloo Paneer Kulcha | Paneer Potato Kulcha On Tava

Ingredients

Wheat flour - 3 cups

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Sugar - 1 tsp

Ajwain/carom seed - 1 tsp

Salt - 1/2 tsp

Yogurt - 3 tbl.sp



For the stuffing

Boiled potato - 5  to 6

Paneer - 100 gm

Ginger - 1 inch piece

Red chilli powder - 1 tsp

Green chilli - 2

Corriander powder - 1 tsp

Roasted cumin powder - 1 tsp

Garam masala - 1/2 tsp

Chaat masala - 1 tsp

Salt as per taste



Black /white sesame seeds

Few chopped corriander leaves

Chopped onion (optional)



Method

First in a bowl take wheat flour. Make a dent in between and add rest of the ingredients.

Mix well and add water and make a soft dough. Cover and let it rest for half an hour.



For the stuffing grate potatoes, paneer and to it add rest of the ingredient and mix it well.



Roll out chapati and make a small ball of the stuffing and place in the centre of the  chapati. Close all the edges  on top sprinkle it with black or white sessame seeds, corriander leaves, onion chopped and then again roll it . Heat pan and cook this kulcha on both the sides. Drizzle little oil or ghee on top and serve hot.

Aloo Bhujiya Sev Recipe | Potato Sev Recipe

Ingredients

Potatoes - 3 medium size boiled

Besan/chickpeas flour - 1 cup / 200 gm

Rice flour - 3 to 4 tbl.sp

Turmeric powder - 1/4 tsp

Red chilli powder, black pepper powder and salt as per taste



Make a paste of 

Mint leaves Few

Grated ginger - 1 inch piece

Cumin seed - 1 tsp

Carrom seed/ajwain - 1 tsp



Method

Grated boiled potatoes and to it add rest of the ingredients including mint leaves paste.Mix it well. Add water little by little so that it makes a soft dough. Let it rest for 10 minutes.

Take sev mould and grease it with oil.

Take a portion of the dough  and stuff into it.

Heat oil in a pan and with the help of sev mould, make sev.

Deep fry in oil till crispy. Remove and let it cool down.

Store it in an air tight container.