PAPDI CHAAT

INGREDIENTS:

For papdi:

• Refined flour(maida)- 1cup,
• Clarified butter(ghee)- ¼ cup,
• Salt(namak)- to taste,
• Water(pani)- for kneading,
• Oil - for deep frying.

For chaat:

• Green chutney(hari chutney)- 1 cup,
• Tamarind chutney(imli chutney)- 1 cup,
• Finely chopped tomatoes(tamatar)- 1cup,
• Finely chopped onion(pyaz)- 1 cup,
• Finely chopped coriander leaves(hara dhaniya)- ½ cup,
• Nylon sev(sev)- 2 cup,
• Boiled mashed potato(aaloo)- 1cup,
• Chaat masala- as per need,
• Salt(namak)- to taste,
• Red chili powder(lal mirch)- as per need,
• Beaten curd(dahi)- 1 ½ cup.

METHOD:

PAPDI:

1.     Place maida, salt and ghee in a wide plate and mix well. Add warm water and make smooth dough. Keep aside for 10-15 minutes.

2.    Make small balls and roll them into small thin round shape puris.

3.    Heat oil in frying pan and deep fry the puries till golden color on medium high flame. Remove from oil and drain excess oil on kitchen towel.

4.    Cool them and keep in air tight container.

PAPDI CHAAT:

1.    Take serving plate and place 5-6 papdi.

2.    Add boiled mashed potato, then tomato, onion, green chutney tamarind chutney, curd, chaat masala, salt, red chili powder.

3.    Finish with sev and coriander leaves.

4.    Serve immediately.

RASGULLA

INGREDIENTS:

• Milk(dudh)- 5cups,
• Sugar(chini)- 1 ¾ cup,
• Water(pani)- 5cup,
• Lemon juice(nimboo)- 1tbsp.
• Rose water(gulab jal)- 1tsp.

METHOD:

1.    Boil the milk in a heavy bottomed pan.

2.    As the milk starts to come up, add lemon juice gradually and stir milk continuously.

3.    The paneer will start separating from the whey. When the paneer separated from the whey, remove it from heat.

4.    Drain the whey using strainer and muslin cloth.

5.    Rinse the paneer under running cold water. Squeeze well.

6.    Wrap the paneer in cloth and hang it for ½ hr to 1 hr.

7.    Place paneer in big plate. Knead paneer until it form smooth dough.

8.    Divide paneer dough into equal balls and roll into balls.

9.     Heat water in pressure cooker by adding sugar.

10.                       Add rasgulla in cooker and close the lid. Cook on high flame.

11.                       When the cooker starts steaming, turn heat to medium flame. Cook for 9-10 minutes.

12.                       Turn off the heat and wait for 4-5 minutes. Pour some cold water on cooker.

13.                       Open the cooker carefully. Rasgulla is ready.

14.                       Allow rasgulla to cool. Add rose water.

15.                       Serve chilled.

GREEN PEAS HALWA

INGREDIENTS:

• Green peas(matar)- 3cups,
• Sugar(chini)- 2 ½ cup or to taste,
• Clarified butter(ghee)- as per need,
• Milk(dudh)- ¾ cup,
• Cardamom powder(ilaichi)- ½ tsp,
• Chopped pista- ½ tsp,
• Chopped almonds(badam)- ¼ tsp,

METHOD:

1.    Boil green peas and grind to smooth paste.

2.    Heat ghee in nonstick pan and add peas paste to pan.

3.    Stir the paste till ghee separated and aroma arrives on low flame.

4.    Add milk and sugar. Cook till sugar dissolves. Stir continuously.

5.    Add cardamom powder, pista and almonds.

6.    Serve hot.

MANCHOW SOUP

INGREDIENTS:

• Noodles- 1cup,
• Corn flour(makai aata)- ½ cup,
• Water(pani)- 4cup,
• Finely chopped carrot(gajar)- 1small,
• Finely chopped spring onion(patta pyaz)- 1,
• Finely chopped french beans- 4-5,
• Finely chopped cabbage(patta gobhi)- 1tbsp,
• Finely chopped mushrooms- 1,(optional)
• Finely chopped garlic(lahsun)- 2tsp,
• Finely chopped ginger(adarak)- 2tsp,
• Finely chopped green chili(hari mirch)- 2 or as per taste,
• Black pepper powder(kali mirch)- as per taste,
• Salt(namak)- as per taste,
• Soya sauce- 3-4 tsp or to taste,
• Tomato sauce- 1-2 tbsp,
• Vinegar- as per taste,
• Oil- 1 tbsp.

METHOD:

1.    Boil the noodles and allow them to cool. Deep fry till golden and crisp.

2.    Heat oil in pan; add ginger, garlic and green chili. Sauté for 1-2 minutes.

3.    Add white of spring onion, cabbage, mushrooms, beans, carrot and salt. Sauté for 1 minute.

4.    Add water, sauces and pepper powder. Mix well.

5.    Mix corn flour in 3tbsp of water and add to soup. Stir till thicken.

6.     Remove from heat. Add vinegar. Mix well.

7.    Garnish with green of spring onion and fried noodles.

8.    Serve hot.

TOMATO SOUP

INGREDIENTS:

• Red tomatoes(tamatar)- 6-7,
• Ginger(adarak)- 1 inch piece,
• Black pepper powder(kali mirch)- ¼ tsp,
• Black rock salt(kala namak)- ½ tsp,
• Salt(namak)- to taste,
• Sugar(chini)- ½ tsp,
• Red chili powder(lal mirch)- ¼ tsp(optional),
• Roasted cumin powder(jeera)- ½ tsp,
• Garlic powder(lahsun)- 2-3 pinch(optional),
• Fresh cream(malai)- 1 tsp,

 METHOD:

1.    Boil tomatoes in pan till it become tender. Turn off heat and cool them.

2.    In a mixer jar, add boiled tomatoes, ginger, and sugar. Grind to smooth paste by adding some water.

3.    Sieve the tomato paste and transfer it into a pan.

4.    Add black salt, salt, chili powder, black pepper powder, cumin powder, garlic powder and mix well.

5.    Boil the mixture for 5 minutes on medium flame.

6.    Garnish with cream and serve hot.

MATAR PANEER

INGREDIENTS:

• Frozen green peas(matar)- 1cup,
• Paneer cubes(chenna)- 10 cubes,
• Tomato(tamatar)- 1,
• Onion(pyaz)- 1small,
• Ginger garlic paste(adarak lahsun)- ½ tsp,
• Turmeric powder(haldi)- ½ tsp,
• Red chili powder(lal mirch)- 1 tsp,
• Coriander powder(dhaniya)- ½ tsp,
• Garam masala- ¼ tsp,
• Fennel seeds(Sounf)- 4-5,
• Cumin seeds)jeera- ¼  tsp,
• Asafetida(hing)- a pinch,
• Dried fenugreek leaves(Kasuri methi)- 1tsp,
• Coriander leaves(hara dhaniya)- 1tbsp,
• Fresh milk cream(malai)- 2tsp,
• Tomato ketchup- 1 tsp,
• Bay leaves(tej patta)- 1 small,
• Salt(namak)- to taste,
• Oil- 2-3 tbsp,
• Clarified butter(ghee)- 2tsp. 

METHOD:

1.    Fry paneer cube in ghee till light brown. Keep aside.

2.    Grind tomato, onion, red chili powder, coriander powder, turmeric, fennel seeds to fine paste by adding some water.

3.    Heat oil in pan. Add jeera, hing bay leave and ginger garlic paste.

4.    Now, add tomato paste, garam masala and salt. Mix well and cook till oil separated.

5.    Add peas and cook for 5 minutes by adding some water.

6.    Add kasuri methi, ghee, malai and mix well. Add tomato ketchup and cook for 3-4 minute.

7.    Add paneer. Mix well.

8.    Turn off heat. Garnish with coriander leaves.

9.    Serve hot with chapatti or naan.

GULAB JAMUN

INGREDIENTS:

• Mawa(khoya)- 2cup,
• Paneer(chenna)- ½ cup,
• Refined flour(maida)- ¾ cup,
• Milk(dudh)- ½ tsp,
• Cooking soda- ¼ tsp,
• Sugar(chini)- 2 ½ cup,
• Cardamom powder(ilaichi)- ½ tsp,
• Chopped almond(badam)- 1-2 tsp,
• Saffron(kesar)- few threads,
• Clarified butter(ghee)- 1 ½  cup,( to deep fry)
• Oil- to deep fry.

METHOD:

1.    Place mawa, chenna and refined flour in large bowl. Mix well.

2.    Add soda to mawa mixture and make soft dough by adding some milk.

3.    Divide dough into 20 equal portions and shape them into balls.

4.    Boil 2 cup of water in vessel and prepare syrup by adding sugar.

5.    Add cardamom powder and kesar to syrup.

6.    Heat oil and ghee together in frying pan.

7.    Fry jamuns in medium low flame until golden brown.

8.    Drop jamuns in warm syrup. Keep jamuns in syrup at least for 2 hrs.

9.    Garnish with chopped almonds.