Tuesday, July 29, 2008

BATHURA

2 cups maida
1tsp salt
less than 1/2 tsp baking powder
1tsp sugar
1/4 cup (little less) suji
3/4 cup og buttermilk.

mix all the dry ingredients .

make a dough with the butter milk and milk or water.
(make the dough little tight as it has to rest for 2 hour)
after the kneading the dough, add 2tbsp of oil and knead for 2 min.
Rest the dough for 2 hours.

After 2 hour roll the poori and deep fry.

Thursday, July 24, 2008

SAHI JEERA PULAO

1tbsp oil
1tsp sahi jeera
1 tbs sugar
one medium onion chopped
1tsp ginger garlic paste
3 no green chilli choped
1/2 bunch of coriander and mint.
2cup basmati rice

fry for some time ,then add soaked rice.(1:2)

then rice absorb 90%of water then put a lid and cook for more 5 mins.

vegetable sikh kabab

2 raw banana( boiled then grate the banana)
green chilli /coriander leavs finely chaopped(1tsp)
little grated carrot
finely chopped raisin
crushed casewnut.
little bit paneer
chilli powder/garam masala/chat masala

with all the above ingredients make a dough.(knead for 5min)

make kababs and deep fry and serve with chutney

DAL PALAK

Ingredients:
1 cup masoor dal
1 cup chopped palak or spinach leaves
2 small tomatoes or 1 large chopped small
1 large or 2 small onions chopped fine
2 green chillies chopped finely
2 cloves of garlic
A small piece of ginger
½ tsp tumeric powder
2 tsp chilli powder
2 tsp cumin coriander powder
1 tsp cumin powder
A pinch of asafetida
1 tsp cumin seeds
2 dry red chillies (optional)
1 tbsp oil
Salt to taste
1 tbsp fresh coriander for garnish

Method:
- Pressure cook the masoor dal in a pressure cooker for 10 minutes or for 3-4 whistles
- Make a rough paste of the garlic, green chilli and the ginger.
- Heat oil in a pan, add the jeera seeds and wait for them to change colour and add in the asafetida and the dry red chillies.
- Add in the onions and the chilli, ginger and garlic paste and sauté for 2 minutes.
- Add in the tomatoes and let the mixture cook for 2 more minutes.
- Add in the dry masalas at this stage and cook until the mixture leaves oil.
- Add the spinach leaves and cook them for 2 more minutes.
- Once the spinach leaves are slightly cooked add in the cooked masoor dal.
- Cook the dal for 2 more minutes, sprinkle with fresh coriander and serve hot with triangle parathas.
- If desired you can do a tadka at the end or just before serving.
- For tadka you need 1 tbsp oil, cumin seeds, a pinch of asafetida and ½ tsp chilli powder.

Tuesday, July 22, 2008

APPLE TURNOVER

Ingredients :
puff pastry - store bought

Filling :

3 big apple
4 tbsp of brown sugar
a handful of raisins
3 tbsp of lemon juice
1 tsp of cinnamon powder
1 tbsp of butter

Egg Wash

1 egg + 2 tbsp of milk

1) Combined all the filling ingredients except cinnamon in a pan and cook until the apple tender and the filling almost dry. Add in cinnamon and set it aside to cool down.
2) On a lightly floured work surface, roll out the pastry dough thinly and cut into round shape with cookie cutter.
3) Spoon the cooled apple filling onto the pastry and ightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular
turnovers. Press down on the edges to seal.
4)Preheat oven to 350 degree F. Brush turnovers with egg wash and bake for 20 min or until golden brown. Let cool on rack.

Flaky Puff Pastry Dough

Flaky Puff Pastry Dough

makes 3 lbs of dough

4 cups all-purpose flour
2 tsp. sugar
2 tsp. salt
1 1/4 cups milk; very cold
1 lb butter; very cold

In a large bowl, mix 3 1/3 cups of the flour with the sugar and salt. Add the milk and begin tossing with the flour. Smear the flour and milk along the sides of the bowl to blend well, then incorporate into the mixture. If the moisture is absorbed too quickly by the flour, add another tablespoon or so of cold milk. Mix well but don't over mix. Sprinkle a little bit of flour over it and then flatten the dough. Cover with plastic wrap and refrigerate.
Pour the remaining flour onto a clean surface. Remove butter from refrigerator and place onto flour. Keep the butter covered with the flour while cutting it and kneading it with a pastry scraper; make sure there are no cold lumps. Add more flour if necessary to properly soften the butter without melting it. Form into a square. Scrape down the work area again and toss on some fresh flour. Place the chilled dough onto the flour, but don't handle too much. Roll out the dough corners into thin flaps, which you will use to enclose the softened butter. Place the softened square of butter onto the dough. Lift each flap snugly over the butter, making sure to overlap the corners and seal the bundle.
The dough is now ready for the first of 4 double folds. Start by pounding the dough gently in one direction. If you begin rolling, make sure the dough doesn't stick to the work surface. Roll only in one direction and not past the far end. Rolling past the end will pinch and smear the layers at the edge. Roll and manipulate the dough into a rectangle about 20 inches long and 8 inches wide. Press hard on the handles of the rolling pin to form the rectangle, then brush off any excess flour from the surface of the dough. Bring both ends toward the center like a book. Then, fold in half, closing the book. Wrap the pastry dough in plastic and refrigerate it for at least 45 minutes. The dough has been turned once, and now has 4 layers.
Place the chilled dough on a lightly floured surface so that the spine of the dough becomes the long side of your rectangle. Begin again by pounding gently. Make this rectangle about 12 X 18 inches. Fold and turn in the same way as before, first forming a rectangle that measures about 10 X 14 inches, then folding the 2 sides into the center with a little gap in the middle. Fold in half, making sure the spine of the dough becomes the length of the rectangle. Rest the dough after turn number 3 for about 1 hour in the refrigerator.
On the fourth and final turn the dough should be smooth and elastic. Try to form well defined corners with neat edges. Fold and turn once more in the same way, then chill for at least 4 to 5 hours before using.

Tips:
1. Work in a kitchen that is about 70 degrees (at 80 degrees the dough will begin to melt.)
2. Keep a pastry scraper and a bowl of flour handy at all times.
3. You may have to change the amounts of butter, flour, or milk slightly in order to get the right texture.

Storage suggestions:
I usually cut my dough into three 1 lb slabs. If I am not using the dough, I immediately wrap in a large plastic garbage bag and place in the freezer. Puff pastry is best when used within the next 3 days of being in the freezer.

To learn the best tips and tricks of pastry techniques check out The Pie and Pastry Bible by Rose Levy Beranbaum


source:http://www.pastrywiz.com/archive/recipes/021.htm



MUTTON BYRIANI

1 Kg mutton
11/4 cup dahi
4tbs of ginger garlic paste
1tbsp of cumin/coriander powder.
2 tamato chopped

pressure cook with lot of water (one whistle,then open it and cook till dry with tomato and potato)

5 cups of rice
(soak for 30 min)
cook the rice with cinamom and cardamom
and 2tbs of oil and salt

one potato fried
one cup fried onion.
safron roasted and soaked it in warm water.


in a deep vassel put little rice and then put a layer of cooked mutton than rice layer over it . put safron water and fried onion on thetop of rice .cover with paper towel and cover with lid. steam cook for 30 min.

DOSA BATTER.

1 cup rice
1cup urad dal.

Red Chutney(for masala dosa)

10 dry Red Chillies
1.5 tsp. Urad dal
1.5 tsp. Chana dal
few sprigs Curry Leaves
1/4 cup grated Copra (dry coconut)
Salt
1/2 tsp. Tamarind paste
generous pinch of Hing

Method

Fry the dals and the red chillies. Mix remaining ingredients and grind to a fine paste.

Tuesday, July 8, 2008

CHUTNEY FOR DAHI VALLA

Sweet chutney :
dates - 1 cup
jaggery - 1 cup
tamarind - 1 cup
salt - to taste

Soak all this hot water till it becomes soft. remove the seeds from the dates and grind it in a mixie. sieve it and then boil it for 1/2 hour till it becomes thick.

Green chutney :
Green chillies - 8
coriander leaves
mint leaves
salt - to taste

Grind all this into a thin paste.

P.S. : Optionally you can also make stuffing of vegetables, raisins and cashew nuts chopped fine inside the vadas before frying.

TAMARIND CHUTNEY

200gms Tamarind (Imli)
300gms Jaggery (Gur) grated
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala


How to make imli ki chutney (tamarind chutney):

  • Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.
  • Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
  • Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
  • Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.

RAJ KACHURI

Semolina(rawa)……………………..1 cup
Refined flour (maida)…………………..1 tbsp
Red chilli powder ……………………….1.4 tsp
Salt …………………….. to taste
Oil ……………………to deep fry Filling
Potatoes ………………………..2medium sized
Fresh coriander leaves ……1/2 medium sized bunch
Moong sprouts………………….1/2 cup
Chick peas (kabuli chana)………………..1/2 cup
Yogurt………………………..1 cup
Maide ki papdi……………….10-12
Dahi bhalle ………………………..4
Cumin seeds ……………………..1 tsp
Rock salt powder ………………..1/2 tsp
Red chilli powder……………………..1 tsp
Tamarind chutney……………………….1/2 cup
Green chilli chutney……………………2tbsps
Bhujia(sev)……………….1.2 cup

METHOD OF PREPARATION
1. Make stiff dough of rawa, maida, red chilli powder and salt with sufficient quantity of water. Divide into four to six equal parts, roll into rotis of around five inches diameter.
2. Heat oil in a kadai and deep-fry rotis in hot oil on medium heat, turning once, till well puffed and crisp. After they cool down , ensure that they are not soft. If they are, fry again. Keep aside. These are called kachoris.
3. Wash, boil peel and cut potatoes into one centimeter sized cubes. Clean, wash and chop coriander leaves. Wash and drain moong sprouts. Soak kabli chana in one and half cup of water for one hour. Boil it in a pressure cooker till two to three whistles. Whisk yogurt and dip maide ki papdi into it. Lightly roast cumin seeds on a griddle and make fine powder.
4. Take one kachori in a serving plate. Make a big hole in the center. Fill with potato cubes, sprouted moong, boiled chana, papdi along with yogurt and mashed dahi bhalle.
5. Sprinkle roasted cumin powder, rock salt powder, red chilli powder, tamarind chutney, green chilli chutney, sev and coriander leaves. Serve immediately before it becomes soggy.

Dahi Bhalla


INGREDIENTS :-
Black gram split (dhuli urad dal)………….1/1/2 cup
Raisins ……………………15-20
Salt ………………………. To taste
Red chilli powder ……………………..1 tsp
Asafoetida …………………..a pinch
Fresh coriander leaves …………… a few sprigs
Ginger ……….1 inch piece
Green Chillies ……………..2
Oil…………………..to deep fry
Yogurt …………………6-7 cups
Rock Salt (kala namak) …….. 1 tsp
Mint chutney ……..to taste
Tamarind chutney …………….. to taste
Roasted cumin powder ………… 2 tsps

METHOD OF PREPARATION :-
1. Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste. Wash raisins and pat them dry.
2. Whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafetida into the butter.
3. Clean, wash and chop coriander leaves. Peel, wash ginger and cut into julienne. Wash, remove stems and chop green chillies finely .
4. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden.
5. Remove, drain onto an absorbent paper. These are now called bhallas or vadas. Put bhallas in sufficient quantity of hot water. Leavefor two minutes. Squeeze between your palms to drain out water.
6. Whisk yogurt well with rock salt (kala namak) and salt to taste.
7. To serve, place bhallas on a plate and cover with yogurt. Add mint chutney and tamarind chutney. Sprinkle red chilli powder and roasted cumin powder.
8. Garnish with coriander leaves, ginger julienne and chopped green chillies.

Monday, July 7, 2008

SPICY TACO MEAT

12 taco shells or equivalent Fritos or tortillas
2 tbsp butter
2 med. onions, chopped
2 sm. green peppers, chopped
1 clove garlic, chopped or 4 tsp. garlic salt
2 lbs. ground CHICKEN
8 oz. can tomato sauce
4 oz. can green chiles, chopped.
1/4 tsp. Tabasco sauce
Salt and pepper to taste
Lettuce, tomato, cheese, and onion
Melt butter; saute onion, green pepper, and garlic until golden and tender. Add meat and cook until brown. Drain on absorbent paper; add bitters if using, tomato sauce, chiles, salt, and Tabasco sauce. Simmer until very hot.

Pile broken shells or Fritos on a plate. Top with meat mixture. Then top with finely chopped tomato, finely shredded lettuce, grated cheese, and minced onion.

PANI PURI.

To make puri

1 cup semolina
1/2 tsp of maida.
1/2 cup warm water.
salt to test.

Add a little oil and knead till the semolina almost dissolves. Knead with flour for a few minutes with oiled palms and cover with a damp cloth.

Keep aside for 15 minutes.

Heat oil in a deep wok

Divide into 1/2 inch balls. Roll out into thin tiny Pooris. and deep fry in hot oil till they puff up and golden brown. Keep Aside.


Pani Poori Water

1 cup tamarid water cold
1/3 cup gur in tamarind water.
salt
chat masala
black salt
lemon juice
1/4 tsp cumin powder
green chilli(1 finely chpoed)

1/2 cup Boiled Green Moong (lentils) sprout
2 medium Potatoe
Pani Poori Water
red chilli powder
onion choped
black gram boiled
sev

MUTTON REZALA.

• 1kg Mutton
• 500gm Curd
• 100gm Garlic Paste
• 50gm Onion Paste
• 50gm Ginger paste
• 5-6 Red Chilis
• 2 Bay Leaves
• 3-4 Cinnamon Sticks
• 4 tbsp Oil
• Salt to taste
MOTI ELAICHI
MACE

Now, marinate the mutton in the mixture of curd and ginger paste ,garlic paste,salt
Keep it in the refrigerator for at least 30 minutes.
Heat the ghee in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion to the oil ,mace,kali mirch .moti elaichi.
Sauté the ingredients and then add the marinated mutton to them. Raise the flame to high.
Stir the mutton until its water comes out. Turn the flame to low.
Then pressure cook the cooked mutton till it is tender.


RAJ KACHORI

Ingredients:

• 1 Cups rava
• 1 tbsp Maida
• 2 Potatoes
• 1/2 Cup curd
• 1/4 Cup soaked chana
• 5Papadi
• 1/4 tsp Roasted cumin powder
• 1/2 tsp Red chilli powder
• Tamarind chutney
• sev


Boil potatoes and cut it into cubes.
Boil the soaked channa
Mix rava, maida, salt and red chilli powder well.
Prepare dough.
Roll out into rotis of equal size.
Deep fry it.
Make a hole in the centre fried kachoris.
Fill with cubed potatoes, chana, papdi and curd.
Spread red chilli powder, cumin seed powder, tamarind chutney and green chutney.
Put sev on it.
Raj Kachori is ready.