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Cabbage 'N
Carrot Bhujia
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Ingredients
4 tablespoons oil
1 tablespoon whole black mustard seeds
1 dried red chilli
1 cabbage, finely sliced
350 grams carrots, coarsely grated
1 green chilli, cut into thin strips and seeds removed
1/2 teaspoon sugar
4 tablespoons chopped, fresh coriander
1 tablespoon fresh lemon juice
Method
Heat oil in a frying pan, saute mustard seeds and dried red chilli 1 minute Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds. Add sugar and coriander, stir fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chilli
before serving.
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Gujia
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Ingredients
Flour 250 grams
Khoya 500 grams
Raisins a few
Almonds 100 grams (finely chopped)
Cooking oil 3 tablespoon
Water 100 ml
Sugar 250 grams
Method
Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it into a soft dough and set it aside with a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add almonds and raisins and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias
on a newspaper and let the oil get soaked. Serve hot or store it
in an air-tight container for using it on that special day. |
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Kheer
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Ingredients
Milk 1 liter
Rice 200 grams (soaked for ½ an hour before cooking)
Sugar to taste
Cashew nut a few (finely chopped)
Cardamom 4 to 5 pieces (peeled off seeds only)
Raisin a few (soaked few minutes before adding)
Method
Pour milk in a pan and let it boil for few minutes, keeping the flame at low. Stir continuously when the milk becomes a little thick. Put sugar into the milk and stir constantly until the sugar melts. When the entire content is ready, put the rice in it and stirring at intervals, let it boil for a while. When the rice is cooked, garnish it with the chopped cashew nuts, cardamoms and raisins. Serve it hot or cold. |
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Potato
Samosas Filling |
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Ingredients
60 grams ghee
1 small onion, chopped
500 grams boiled potatoes, cut into 1 cm cubes
2 green chillies, finely chopped and seeds removed
1 teaspoon garam masala (dried mixture of cinnamon, green cardamom, clove)
Oil for deep frying
Method
To make filling: Melt ghee in a frying pan, saute onion 2 minutes. Add potatoes and chillies, saute 3 minutes. Stir in garam masala, allow to cool. Take walnut-size pieces of dough, roll out on a floured surface, making thin rounds the size of a saucer. Cut in rounds in half, fold each half into a cone shape, seal sides of cone with water and fill with potato mixture. Seal open end with water. Deep fry samosas in moderately hot oil until golden brown, drain on absorbent paper. |
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