Papdi

Ingredients: 2 cups wheat flour 2 tbsp jeera(cumin seeds) (as per your taste) 5-6 tbsp oil (for making dough) Salt to taste Oil for frying Water as required (for making dough) Method: Take a big bowl and mix flour, jeera, salt and oil properly in it. Note: The dough should not be too soft or … Continue reading Papdi

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Moong Dal Namkeen

Ingredients: 2 cups moong dal ( soaked in water overnight and drained well ) 1 tbsp red chilli powder ( as per taste ) 1 tsp black salt 1/2 tbsp salt (as per taste) Oil (for deep frying) Method: Firstly mix all masalas in a bowl . Now heat oil in a wok or kadhai. … Continue reading Moong Dal Namkeen

Green Chutney

Ingredients: 2-3 green chilies (hare mirch) (as per taste) 1 cup coriander leaves (dhaniya leaves) 1/2 cup mint leaves (pudhina leaves) 1/2 lemon (juice) Salt to taste Water as required Method: Note: Cutting mint leaves with knife will end up in making leaves bit black, so better use your hands 😀 Wash coriander and mint … Continue reading Green Chutney

Meethe Chawal / Sweet Rice

Also known by the names: Zarda, Zarda Pulav. Ingredients: 1 cup basmati rice / Long grain rice (washed well and soaked in water for 30-40 minutes) 5-6 cloves (laung) (as per your taste) 6-7 pinches saffron strands (kesar) Water to cook rice 5-6 tbsp ghee (clarified butter) 1 cup sugar (as per your taste) 1/2 … Continue reading Meethe Chawal / Sweet Rice

Puran Poli

Also know as: Holige, Vedmi, Obbattu, Poli, Puranachi Poli, God P, Pappu Bhakshsalu, Bobbatlu. More famous in the states: Maharastra, Gujarat, Goa, Karnataka, Andhra Pradesh, Kerala, Telangana, Northern Parts of Tamil Nadu. Ingredients: 300 grams channa dal (yellow gram) 300 grams jaggery (Gud) 1 tsp green cardamom powder (elaichi powder) 150 grams plain flour/all purpose … Continue reading Puran Poli

Punjabi Bharwa Bhindi (Punjabi Style Stuffed Okra)

Ingredients: 3-4 tbsp groundnut oil (sing tel)(any oil of your choice) 1 tbsp ginger-garlic paste 300 gram okra (bhindi) (washed and whipped) Salt to taste 3 tbsp corinader seeds (dhaniya seeds) 1 tbsp cumin seeds (jeera seeds) 1 tbsp fennel seeds (saunf seeds) 2 tsp garam masala (as per your taste) 2 tsp dried-mango powder … Continue reading Punjabi Bharwa Bhindi (Punjabi Style Stuffed Okra)

Chana Dal Namkeen

Ingredients: 2 cups chana Dal ( soaked in water overnight and drained well ) 1 tbsp red chilli powder ( as per taste ) 1 tsp black salt 1/2 tbsp salt (as per taste) Oil (for deep frying) Method: First, mix all masalas in a bowl. Now heat oil in a big non-stick pan or … Continue reading Chana Dal Namkeen

Balushahi

Ingredients: 1 cup maida (all purpose flour) bit warm water (as required) 2 cup sugar 1 cup water Ghee/clarified butter (for deep frying) 1/2 tsp baking soda 1-2 tbsp curd Method: Take maida, ghee , baking soda in a bowl and mix everything well. Now add curd and water in small quantities and mix all … Continue reading Balushahi

Rajma Curry

Ingredients: 1 cup Boiled rajma (kidney beans) (rajma must be soaked in water over night before boiling it) 1 large Onions (finely chopped) 1 large Tomato (finely chopped) 1 1/2 Taj pata (bay leaf) 3-4 Laung (cloves) 1 inch Dal-chini (cinnamom) 2-3 Elaichi (green cardamom) 1-2 Dry red chilli 1 1/2 tbsp Garlic paste 1 … Continue reading Rajma Curry

Shrikhand

Ingredients: 1/2 kg curds 300 gram sugar 1/2 tsp cardamom powder Few strands saffron (completely dissolved in 1 tbsp milk) 1/2 tbsp mix nuts (almond, pistachio, cashew nuts) (sliced) 1/2 tbsp mix nuts (roughly chopped) Method: Tie curd in a clean muslin cloth/cotton cloth tightly overnight; minimum 6-7 hours. Take it out into a bowl … Continue reading Shrikhand