Aam Ka Khatta Metha Panna

                                                                                                                        

Specialty

• It is a remedy for heat stroke and dehydration. It is packed with vitamins too.

                                           

Ingredients

• 1 medium size Raw mango 
• ¼ cup Sugar or as required (varies depending on the sourness of the mangoes)
• 1/2 tsp roasted cumin/jeera powder
• Black salt to taste 
• Salt to taste
• 3-4 cups water
• 07-08 Mint leaves (pudina patta)
• Ice crushed

 Method

• Pressure cook raw mango for 2 whistles.
• Leave it to cool. Remove the skin gently and take the pulp. Discard the seed.
• Grind mint leaves in a mixer or chop them.
• Now in a bowl mix chilled water, sugar, mango pulp, grinded mint leaves, both the salts and jeera powder and grind them all.
• Your drink is ready
• Serve it with crushed ice.

Tips: You can store the thick mango pulp in the refrigerator for 4-5 days and dilute it when required. You can increase or decrease the quantity of sugar and water  as per your desire.
You can use jaggery /gur instead of sugar.

Moong Dal Ke Parathe

Recipe

Ingredients

• 2 cups - whole wheat flour (aata)
• 60 grams - yellow moong/green moong dal (split )
• 2 tbsp - oil (for dough making)
• 2 tsp –green chilli chopped
• 1/2 tsp - garam masala
• 1 tsp - coriander green, finely chopped
• 1 medium size finely chopped onion
• ½ tsp jeera/cumin seeds
• Water to knead the dough
• Oil to roast the parathas
• Salt according to taste

Method

• Soak the dal/lentils for an hour and cook until slightly soft.
• Mix together everything in a bowl and knead using water. The dough should be medium soft. Cover the dough with a wet muslin cloth and keep aside for 15 mins.
• Divide the dough into small size balls and roll the balls out into a paratha.
• Roast the paratha on both the sides on a non stick pan, using oil on each side until brown spots appear on the surface.
• Serve it hot with Curd/Tea/Pickle.

Bhatura

Preparation Time : 10 Mins 

Fermentation Time for Dough : 4-5 Hours 

Cooking Time : 5 Mins 

Servers : 2-3 

Bhattura is a punjabi Dish, it best serves with Chana Masala ( Recipe Here) 

Ingredients

• 2 cups of maida / regular all-purpose flour
• ¼ cup suji/rawa/semolina
• ¼ cup plain curd / yogurt (not sour)
• ¼ cup baking powder
• 3-4 cups of oil, for deep-frying
• ¼ cup water
• 1/2 tsp sugar (powdered)
• Salt according to taste

Method

• Take 2 cups Maida.

• Mix the flour,curd, baking powder, salt and sugar until combined.

• Knead into a soft, smooth, and little tight dough.

• Grease oil on the dough. Cover it with cling wrap or a plate and keep it at any warm place for at-least 4-5 hours.

• The dough will rise a bit and become more airy. Punch it down, knead lightly and roll into lime-sized balls.

• Flour the dough balls generously, flatten on your palm, and roll into circles.

• Heat oil for deep frying just until smoking and add the rolled bhature one by one.

• Fry until puffed up and golden specks appear on both sides.

• Drain and set aside. Repeat until all the dough is used up.

• Serve hot with Chana Masala/chole.

Dudhi / Lauki Ke Kofte

Bottle gourd is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fiber. Fiber helps in preventing constipation and other digestive disorders like flatulence and piles. Bottle gourd is very valuable in urinary disorders. It should be given once daily in the treatment of burning sensation in urinary passage due to high acidity of urine. It serves as an alkaline mixture. Bottle gourd helps in overcoming jaundice. Bottle gourd juice is also helpful in losing weight. Cooked Bottle gourd is anti-bilious. It makes one relax after eating. But one should not eat the vegetable raw as it can harm the stomach and intestines. Bottle Gourd prevents excessive loss of sodium, quenches thirst and helps in preventing fatigue.

Recipe

Ingredients (servings for 4)

• 1/2 Kg of lauki
• 4 tbsp besan
• 2 small onions
• 2 small tomato
• 1 tsp ginger garlic paste
• 4 tsp dhaniya powder
• 1 tsp garam masala
• 1 tsp red mirchi powder
• 2 pieces of cardamom
• 2 pieces of laung
• 2-3 green chillies
• 1 tsp Coriander green
• Salt according to taste

Method

Kofta Balls

• Grate the lauki.
• Add besan in the grated lauki, mix it.
• Take 1 tbsp oil in a bowl and add the besan lauki paste to it.
• Mix the paste well ,till it becomes dry, it should be good to make kofta balls from, like a dough.
• Add salt, mirchi, dhaniya powder, ginger garlic paste to the dough and mix it again.
• Keep these balls aside.

Gravy

• Grind the onion into a paste.
• Grind the tomato, cardomam, dalchini, laung(cloves), all together in the grinder and keep it separate.
• Take 2 tbsp of oil and add green chili cut into small pieces to it.
• Add the onion paste to it.
• Add the tomato paste to the onion once it turns golden brown.
• Add mirchi powder, dhaniya, garam masala and salt to it.
• Fry the masala till the paste leaves oil.
• Keep the koftas separate and add as many as required to the gravy at the time of serving, boil it after adding the koftas.
• Garnish it with some green coriander leaves,Serve it hot.

Gatte ki sabji (without curd)

Recipe

Ingredients (servings for 4)

• 200 gm: Besan
• 2 tbsp: Ghee/oil
• 1 tsp: Dhaniya powder dry
• 1/2 tsp: black pepper powder
• 3-4 tsp: Oil
• Haldi a pinch
• 1 tsp Green chilly finely chopped
• 2 finely chopped onions
• Tomato puree of 2 tomatoes
• 1 tsp finely chopped garlic
• ½ tsp garam masala
• 2 -3 Cups Water (it depends upon how thick you want the gravy to be)
• 1 tsp chopped green coriander leaves.
• Pinch of hing
• Salt according to taste

Method

• Mix besan while adding ½ tsp. salt, ½ tsp black pepper powder, ½ tsp. dhaniya powder and ghee/oil. Make a stiff dough.
• Make 5-6 thin and long strips of the dough.
• Put these strips in boiling water and cook for 5 minutes.
• Cut these gattas into small pieces.
• Put oil in kadai , add hing, add garlic , green chilli, ginger to it.then add chopped onions, when onion turns brun add tomatao puree, then add ½ tsp. salt, ½ tsp garam masala, ½ tsp. dhaniya powder and haldi to it. When it leaves oil it is done.
• Add the gatta pieces to it. Add water to the kadai.
• Cook it for 10-12 minutes on simmer gas.
• Turn off the gas. Garnish it with chopped green coriander leaves.

Serve it hot.

Dhudhi / Lauki Ka Bharta

Nutritional Facts

Bottle gourd is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fiber. Fiber helps in preventing constipation and other digestive disorders like flatulence and piles. Bottle gourd is very valuable in urinary disorders. It should be given once daily in the treatment of burning sensation in urinary passage due to high acidity of urine. It serves as an alkaline mixture. Bottle gourd helps in overcoming jaundice. Bottle gourd juice is also helpful in losing weight. Cooked Bottle gourd is anti-bilious. It makes one relax after eating. But one should not eat the vegetable raw as it can harm the stomach and intestines. Bottle Gourd prevents excessive loss of sodium, quenches thirst and helps in preventing fatigue.

Recipe

Ingredients (servings for 4)

• 1 medium sized Lauki (Bottle Gourd)
• 1 teaspoon Jeera
• 1-2 Green Chillies
• 2 Tomatoes evenly cut
• 1 teaspoon Ginger-Garlic paste
• 1/2 teaspoon Mirchi powder (optional)
• 2 teaspoon Dhania powder
• Salt according to taste

Method

• Peel the lauki and cut it into pieces or grate it.
  
• Pressure cook lauki / Bake it like began/ brinjal in tandoor. Mash and let it cool.
• In a kadai heat oil. Add zeera, ginger-garlic paste and fry for a few minutes then add green chillies , saute well.
• Now Add tomatoes and till oil comes out of it.
• To this add  mirchi powder, dhania powder, salt and the mashed lauki.
• Mix well, beating the lauki with your cooking spoon
• After the mixture comes together, turn off the heat.
• Garnish with coriander leaves, Serve hot with Rotis.

Wheat and Oats Pizza Base/Pizza Dough

Recipe

Ingredients

• 2 tsp fresh yeast (available at any bakery shop) ( can use dry yeast also, but half the quantity of dry yeast instead of fresh yeast and follow the instructions on the packet.)
• 1 tsp sugar
• 1 tbsp oil
• 1 tsp salt
• 1 and ½ cups wheat flour and ½ oats flour

Method

• Combine all the ingredients except the oil in a bowl and knead into a soft dough using enough water.
• Add oil and knead again.
• Cover the dough with a wet muslin cloth and allow it to double in volume (approx. 15 to 20 minutes).
• Press the dough lightly to remove the air.
• Divide the dough into 2 equal parts. Roll each portion into a circle
• Prick each circle 5-6 times with a fork.
• Bake at 150ºc for about 5 to 6 minutes .

Allow it to cool your pizza base is ready, serve it with your own favorite topping.

Spicy Puri's

Recipe

Ingredients

• Wheat Flour – 2 cups
• Green Chilli – 1/2 Teaspoon chopped
• Water – 2/3 Cup
• Salt – 1/2 Teaspoon
• Vegetable Oil – 1 Tablespoon 
• Vegetable Oil – For Deep-Frying
• Besan-1 cup 
• Onion-1 medium size chopped 
• Coriander green- 1 teaspoon finely chopped

Method

• Knead the dough with all the above.
• Make the dough little harder than those of chapathi/roti dough.
• Now immediately make the puri’s .

Server Crispy hot Puri's with hot Tea or another drink you have.

Tips for Soft and Pluffy Poori's

• Puri dough should be made little harder than chapathi dough. This prevents puri from retaining more oil when it is deep fried. Also once dough is prepared, make the puris immediately. They don’t even soak any oil.
• Do not stack the puris one above the other after rolling them (before frying).
• Prepare puri dough with milk instead of water if you want puri’s last for longer time.

Chilli Potato

Recipe

Ingredients

• Potato - 3 (250 grams)
• Green coriander powder - 2 tbsp (finely chopped)
• Green chilies - 2 (finely chopped)
• Ginger paste - 1 tsp
• Finely chopped Garlic – 1 tsp
• Corn flour - 4 tbsp
• Tomato sauce - 2 tbsp
• Soya sauce - 1 tbsp
• Chilly sauce - 1 tsp
• Vinegar -1 tsp
• Chilly flakes - ½ tsp
• Salt - ½ tsp
• Sugar - ½ tsp
• Capsicum - 1
• Oil - to fry the potatoes and cook chilly potato
• Onion- 1 finely chopped onion

Method

Preparation of potatoes

• Wash potatoes and capsicum properly, peel and slice them length wise thinly.
• Mix the sliced potatoes and capsicum with corn flour nicely. They should get coated nicely with corn flour.
• To fry corn flour coated potatoes and capsicum, heat oil in a pan.
• When oil gets heated up place corn flour coated potatoes in pan and fry till they get golden brown color.
• Fry all potatoes like wise and place them in as sieve so that excess oil gets strained out.
• You can also roast  potatoes and capsicum with the use of tandoor or microwave instead of deep frying, which uses very less oil.

Preparation of sauce

• Heat another pan, add 2 tbsp oil.
• When oil gets heated add ginger, garlic and green chilies.
• Cook for a while then add onions to it, stir it for 1-2 minutes On low flame, add chilly flakes, tomato    sauce, and soya sauce. Mix well.
• Add ¼ cup of water in 1 cup corn flour and stir until all lumps get dissolved and then mix up with roasted spices and chilly and tomato sauce.
• Also mix green coriander leaves and mix all ingredients nicely.
• Chilly potatoes are ready.
• Garnish with green coriander leaves.
• Serve hot and spicy chilly potatoes.