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

Advertisements

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

Banarasi Thandai

Ingredients: 5 gram green cardamom (Elaichi) 5 gram cinnamon (Dal-chini) 5 gram black pepper corns (kali mirch) 10 gram kharbuj ka seeds (muskmelon seeds)(soaked in water overnight) 10 gram watermelon seeds (dried and peeled) (soaked in water overnight) 10 gram poppy-seeds(khus-khus) (soaked in water for 3-4 hours) 10 gram chironji/charoli seeds (soaked in water overnight) … Continue reading Banarasi Thandai

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

Bidiya

Ingredients: 1/2 cup rice 1 cup wheat flour 1 1/2 cup water 1 cup sugar Oil for deep-frying Method: Cook the rice in 1 cup boiling water. After few minutes when rice gets concentrated drain all the water from the rice. Take the wheat flour and knead dough out of it with the help of … Continue reading Bidiya

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

Dhuska (Rice Fried Bread)

Ingredients: 2 cup rice (soaked in water overnight) 1 cup chana dal (soaked in water overnight) 2-3 tbsp coriander leaves (finely chopped) 4 tbsp green peas (half-boiled) 6 green chillies (finely chopped) (as per your taste) Salt to taste 1 tsp turmeric powder Mustard oil/vegetable oil for frying Method: Grind rice and chana dal with … Continue reading Dhuska (Rice Fried Bread)

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

Saffron

Also known as: Zafran, Kesar This spice is made from orange coloured dried stigmas of the especially cultivated crocus (75 stamens are need to make 100g (4 oz) of the spice). It is the most expensive spice of all. It has a distinctively pungent, honey-like flavour and aroma. It is available as whole threads or … Continue reading Saffron

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