Gulab Jamun

Ingredients

225gms Khoya
25gms(1/4th cup) flour
40gms (3tbsp) paneer
6 piece of cashew nuts (cut into halves)
2 cups sugar
11/4th cup water
1 cup ghee
2tbsp rose water

Method

Mix the khoya, flour and paneer together and form the mixture into 12 small balls.
Wrap a piece of cashewnut in each piece of mixture.
Make a one string by dissolving sugar in the water.
Heat the ghee in the kadhai. Fry the balls until golden all over.
Drain the balls on absorbent kitchen paper then immerse them in the syrup.
Leave for about 10 minutes before eating.
Sprinkle with rose water before serving.

Baigan Ka Bharta

Ingredients:
1 large eggplant
1 large onion, sliced
1 large tomato, finely chopped
1-inch ginger, finely chopped

3-4 garlic,chopped

2-3 green chilles, finely chopped

1/2 tsp red chili powder

1/4 tsp turmeric powder

1/4 tsp garam masala

1 tsp cumin seeds

1 tsp Mustard seeds

salt, to taste

1 tbsp cooking oil

Chopped coriander leaves, for garnish

 

 

Method:

 1.Make a big slit throughout in the eggplant and roast it over direct flame, rotating it in between till eggplant gets cooked thoroughly and gets a charred coating on all sides.

Or you can prick its surface and roast it in oven or grill and broil the eggplant,till charred.

2.Let it cool a bit and then remove the charred skin and mash insides of the eggplant. Set aside.

3.Heat oil in a pan and saute cumin seeds and mustard seeds, add ginger,garlic and green chillies, let them sizzle.

4.Then add onions and fry till brown.Add salt to taste, red chili powder and turmeric powder and fry spices till fragrant.

5.tomatoes and cook till soft.

6.Finally, add mashed eggplant and cook for another 10-15 minutes, stirring in between to blend in well.

7.Sprinkle with garam masala powder and garnish with coriander leaves.

8.Serve hot with rice or roti.

Dal Vada

Ingredients-

2 cups -  Channa dal 1 small - Onion, chopped very small
4 - Green chili, finely chopped
1tbsp - Ginger , finely chopped
10 - Curry leaves, finely chopped
Salt to taste
Vegetable oil to deep fry
Method-

1 ) Soak dal for 2 - 3 hours. Drain well. There should not be any water.
2 ) In  blender, add little at a time some soaked dal and grind. The dal should be ground to a coarse paste - even if some dal remains not ground, its okay. As far as possible don't add any water.3 ) Mix the chopped onion, green chili, ginger, curry leaves and mix well. Add salt to taste.
4 ) Wet your palms and take small amount of the dal mixture and make a ball. Place in the center of the palm and flatten to a round shape.
5 ) Pour oil in  kadai to deep fry. Heat oil on medium heat. When the oil is hot, slide the vada's into the hot oil and fry on both sides to a golden brown colour. Remove from oil and drain.
6) Sprinkle little black salt  over vadas and serve these crisp dal vada with tea/coffee.

Tips-1) if your dal mixture becomes watery difficult to make a ball then add little besan for binding.
2) If you add the coarse mixture of Ginger, green chilly and curry leaves in dal mixure then the taste of individual wil refect in Vadas
 

Garlic butter Naan(In Tawa)

Ingredients


3 cups Maida

½ cup butter, cold

1 cup plain yogurt

3 tablespoons of hot water

1 tablespoon sugar

2 teaspoons active dry yeast

1 ½ teaspoons salt

few coriander chopped

few garlic grated

2 teaspoons chaat masala mixed with 1 tablespoon of vegetable oil



Method

1) In a large bowl add the 3 cups of flour and butter. With your hands, blend the butter into the flour until it forms

coarse crumbs. You can do this in a blender as well, but the rest if the procedure when worked with hands gives a better

texture to the dough.

2) Stir water and yeast until yeast is completely dissolved. Now make a well in the center of the flour mixture and add the

yogurt, sugar, salt,chopped coriander,grated garlic and yeast mixture.

3) Knead into the flour and until the whole dough collects into a mass.

4) Wipe your hands clean and oil them. Now knead the dough with the oiled hands until smooth and satiny, for about 10 min;

oiling your hands more if required.

5) Cover the bowl and let the dough rest until doubled in volume, about 4 hours.

6) Punch down the dough, knead for a minute and divide into 16 equal portions.

7) With a rolling pin, quickly roll out each ball into a 5 inch round. With your fingers, stretch each round into a 5-7

inch oval.

8) Heat tawa on high heat. On one side of the rolled out naan, apply water all around. Place the water side on the

tawa and quickly invert the tawa showing it directly on the flame.

9) After about a minute, you will notice that the naan starts to puff and brown. At this point, turn the tawa over, keep

aside. Remove the naan from the tawa and with the help of tongs, place the other side of the naan directly over the flame

for about 10-15 seconds.

10) Once browed, brush the tops lighly with chaat masala oil if desired and serve immediately.

Punjabi Chole

Ingredients

• 250 gm: Kabuli channa
• • 2tsp: Tea powder
• 2 pieces: Clove
• 1 piece: Cinnamon
• 1/2 tsp: Black pepper
• 2-3: Green chillies (or according to taste)
• 1 piece: Ginger
• 1/2 tsp: Eating soda
• 3 tsp: Annardana paste
• 1/4 tsp: Mango powder (aamchur)
• 1 tsp: Garam Masala
• 3 no: Potato (boiled medium sized)
• 1/2 cup: Tomato (chopped
• 2 tsp: Ghee
• Salt to taste

Ingredients for Masala

• 1-2: Bay leaf (tej patta)
• 2 tsp: Mustard seed
• 2 tsp: Zeera
• 1 tsp: Fenugreek seed (methi dana)
• 2-3: Clove
• 1-2: Red chilli

Method

1. In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
2. In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.
3. Next morning in that same water drop a small pouch (potali) containing tea leaves.
4. Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
5. Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
6. Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
7. Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.
8. Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
9. Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.
10. In the pan itself spread the cooked chhole to corners, make a space in center of pan.
11. In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
12. Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
13. Decorate with coriander leaves.

Bengali Rasogulla

Bengali Rasogulla

1. Ingredients:
   4 cups milk
   1/4 cup lemon juice
   1 1/2 cups sugar
   4 1/2 cups water
   Pressure cooker

1. Method:
   Paneer:
   Mix lemon juice in half cup of hot water and keep aside.
   Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
   As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
   Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
   Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
   To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
   To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
   Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
   Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.
2. '
3. Rasgulla:
   Divide the dough into 12 equal parts and roll them into smooth balls. apply some pressure at the first and then release when forming the balls.
   Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
   Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
   Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double
   To make the balls in the volume while cooking in the syrup.
   Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
   Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
   Serve the Rasgullas chilled.

Maccha Besara

Maccha Besara

Ingredients:
1 kg rohu or bhakur fish
1 onion
2 tomatoes
2 teaspoon red chilli powder
1 teaspoon turmeric powder
5 garlic cloves
5 tablespoon mustard oil
3 tablespoon mustard
½ teaspoon cumin seeds
Salt to taste

Method:

Cut the fish into small pieces and wash thoroughly. Add turmeric powder and salt to it for marinating. Make a paste of mustard, tomatoes and garlic. Cut the onion into slices. Pre-heat a pan on medium flame. Put oil and fry the fish in batches of 2 or 3 pieces at a time for 4 to 5 minutes. Keep the fried fish aside. Putting the pan again on medium flame take a little oil . Add cumin seeds and mustard ½ tea spoonful each. When the cumin seeds and mustard start cracking add the sliced onions. Stir a little. Add the tomato/mustard/garlic paste, turmeric powder, red chili powder and salt to it. Also add 3 to 4 cups of water. Keep the pan on flame for about 10 to12 minutes. When the curry starts boiling add the fried fishes and boil it further for about 3 minutes. Maccha Besar is now ready to be served with rice. Garnish it with coriander leaves before serving.