PUMPKIN SWEET POORI (Bhoplyache Gharge)

PUMPKIN SWEET POORI

Ingredients:

• 2 Cups Boiled Pumpkin cubes
• 1 Cup Jaggery
• 5 cup whole wheat flour
• ½ Cup Rice Flour
• Oil for frying

METHOD:

• Put Pumpkin cubes in steel container inside pressure cooker without adding water. Cook pumpkin up to 2-3 whistles. For 10 minutes let the cooker cool down.

• Smash Pumpkin cubes while they are hot.

• Heat kadhai/Pan and transfer pumpkin puree to the pan.

• Add Jaggery and mix it well. When Jaggery melt completely, add flour and mix it well.

• Switch off gas and mixture pan keep aside. After 10-15 minutes knead dough.

• Heat oil in kadhai, make small balls of mixture
• Take  plastic sheet and place 1 ball & press with fingers and make small hole in poori.

• Deep fry poori till golden brown.

DAL VADA

DAL VADA

INGREDIENTS:

• 1 Cup Chana Dal
• ½ Cup Moog Dal
• 1 Chopped Onion
• 1 tblsp. Chili Powder
• ½ tblsp. Turmeric Powder
• Salt (as per taste)
• 2 tblsp. Green chili, ginger garlic paste.
• 2 tblsp. Cumin and coriander seeds coarse mixture powder.
• Some Coriander leaves.
• Oil for frying.

METHOD:

• Soak Chana dal and moog dal for 4-5 hours separately.

• Drain water completely and grind the dal coarsely in a blender, add 1 tblsp water if needed.Transfer dal paste in other mixing bowl.

• Add chopped onion, Cumin and coriander mixture, Green chili and ginger garlic paste, Salt, Chili powder, Turmeric powder, Coriander leaves. Mix everything well.Mixture must be moist

• Now grease the fingers and take small portion of mixture and make vada/small ball.

• Heat oil in Kadhai for deep frying, when oil becomes hot, drop vada in the oil.

• Fry till golden colour and drain on a kitchen towel.

• Serve hot with favorite chutney /Sauce.

HOME MADE BUTTER/GHEE

HOME MADE BUTTER/GHEE/TOOP

INGREDIENTS:

• 8-10 days collect Cream of milk.
• 1 to ½   Cup cold water
• 2 Cloves

METHOD:

• Boil milk and refrigerate overnight. Next morning you will get thick milk cream .Collect milk cream in container, cream should store in fridge, repeat this procedure daily 8 to 10 days. After 10 days you will have enough cream.Milk cream transfer to food processor container and fix the blade.

• Add 1 or ½ Cup cold water and turn on food processor/Mixer.

• You will see thick butter getting separated & floating in the buttermilk.

• Now butter is ready, collect solid butter in another bowl.

• Take thick bottom pot/kadhai and transfer butter in it. Heat the pot with butter on high flame with occasional stirring.

• Stir between every 2-3 min. and   add 2 cloves, if stirring is not done the solid will get burnt.

• Butter become darker shade of golden brown.

• Switch off the gas and leave pot with ghee aside to cool.do not cover it. filter it with the help of metallic sieve.
• Pure homemade clarified butter is ready.

MATAR PANEER

MATAR PANEER

INGREDIENTS:

• 1 Cup chopped Onions
• 1 ¼ Cup Tomatoes
• 1 tsp. Ginger Garlic Paste
• 1 Green chili
• 7-8 Cashew Nuts
• 1.5 tsp. Oil/Butter
• ½ Cup Green Peas
• 1½ Cup Paneer Cubes
• 1 Bay Leaf
• Half inch Cinnamon stick
• 2 cloves
• ½ tsp. Red Chili Pawder
• 1 tsp. Garam Masala
• ½ tsp. Coriander Powder
• ¼tsp. Kasuri Methi
• ½ tsp. Turmeric Powder
• Coriander Leaves.

METHOD:

• Chilli, tomatoes and 7-8 cashew nuts, onion.

• Make fine puree without water

• Heat pan add oil, cinnamon, bay leaf, cloves

• Then, add ginger garlic and saute.

• Add onion, cashew nut paste.

• When mixture becomes thick and leave the sides of the pan, add chili powder, garam masala, coriander powder.

• Mix it well for 2 min.

• Now add half cup green peas and 10 cup water, cook till gravy thickens and add salt.

• Add crushed kasuri methi and paneer cubes.

• Cook just 2 to 3 min.

• You can adjust consistency of gravy.

VANGI BATATA BHAJI

VAANGI BATATA BHAJI

INGREDIENTS:

• Vaangi /Eggplants -2 (Medium size cubes)
• Potato-1
• 1/2 tsp. Cumin seeds
• 1/2 tsp. Mustard seeds
• 1 tsp. Garam Masala
• Hing (Asafetida)a Pinch
• 4 Garlic cloves
• 2 tbsp. Peanut powder
• 2-3 curry leaves.
• 1 finely chopped Onion
• 3/4 tsp. Red Chilli powder
• 1/2 tsp. Turmeric powder
• 1 tsp. Grated jiggery
• 2 tbsp. Tamarind pulp
• 3 tbsp. Oil
• Salt as per taste.

METHOD:

• Heat oil in pan /kadhai then add mustard seeds, asafetida, curry leaves.

• Add chopped onion and Garlic and sauté for 1 min.

• Add Potato cubes, Red chilli Powder, Garam Masala, Turmeric Powder. Mix it well.

• Add some water and cover the pan for 5 min.

• Now add eggplant cubes grated jaggery and tamarind pulp, if required add some water. Add peanut powder and finally  add coriander leaves.

• Serve with chapti or plain rice.

BHINDI (OKRA) MASALA

INGREDIENTS:

• Bhindi- 1/2 Kg.
• 1/2 tsp.  Mustard seeds
• 1/2 tsp. Cumin seeds
• Hing (Asafetida)a Pinch
• 4-5 Garlic cloves
• Peanut powder
• 2-3 curry leaves.
• 1 finely chopped Onion
• 1 tsp. Red Chilli powder
• 1 tsp. Coriander Powder
• 1/2 tsp. Amchur powder.
• 1/2 tsp. Turmeric powder
• 3 tbsp. Oil
• Salt as per taste.

METHOD:

• Rinse the bhindi well. dry with napkin, then chop them into  1 inch pieces.

• Heat ½ tbsp.oil in pan, once heated add chopped bhindi  fry until cooked.

• Take out in a dish

• In the same pan heat 2-3 tsp oil then add mustard seeds, cumin seeds, curry leaves, pinch of hing,  garlic and fry.

• Add onion then add turmeric powder.

• Add bhindi and mix well.

• Now add all dry spices and salt.

• Add peanut powder and mix it. Cook more 1-2 min.

• Serve with Chapati.