Patra

Ingredients

8-10 medium sized arvi ke patte
2 cups besan
1 Tea spoon haldi
1 Teaspoon lal mirch
1 Tea spoon garam masala (maharashtrian type) optional
1 Tea spoon dhania powder
2-3 Table spoons of imli pulp
2 Table spoons of gud
Pinch of hing
Salt to taste
Oil for frying

patra_collage.jpg

Process

Remove the thick veins of the leaves
Wash and wipe them dry
In a bowl take the besan and add haldi, lal mirch, dhania powder, garam masala, imli pulp, gud. hing and salt.
Add water and mix well to make a thick paste
Place one leaf on a plate, the opposite side(ventral) facing up
Spread the besan paste on the leaf coating a layer
Place another leaf on it, the pointed side opposite to the previous one
Spread a layer of besan paste on this
Similarly put four to five leaves
Now fold on both ends, and start rolling it, apply the paste on every fold.
Similarly make one more role of the other five leaves
Steam these rolls for 30 minutes in a steamer
Allow it to cool
Cut them into pieces and deep fry till golden brown
Serve them as snacks with tea

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Muli ka Chonka

Ingredients

3 Muli  with fresh leaves
1 Table spoon oil
2 Khadi lal mirch
2 Cloves of lahsun
Salt to taste

Process

Wash and chop the muli
Remove the thick veins of the leaves,wash and chop them
Heat oil and add lal mirch and lahsun
Add the chopped muli and leaves and mix well
Add salt,cover with lid and cook on low flame till the muli is soft
Serve with hot phulka
Tomato can also be added along with muli

 

Aloo Tamatar Sabji

Ingredients

4 potatoes boiled and mashed
2 tomatoes chopped
2 table spoons finely chopped hara dhania
1 table spoon oil
1 tea spoon rai
Pinch of hing
1/2 tea spoon haldi
1/2 tea spoon lal mirch
Salt to taste

Process

Heat oil in a pan
Add rai and hing till it spluttters
Add tomatoes,haldi,lal mirch and salt
Cook till tomatoes are soft
Add potatoes and mix well
Add some hot water to get the required consistency
Garnish with hara dhania and serve with hot phulka,paratha or puri.

 

Aloo Pyaaz Paratha

Ingredients

2 cups aata
4 boiled potatoes (medium size) mashed
1 onion finely chopped1 green chilli finely chopped
3-4 tablespoons of coriander finely chopped
1/2 teaspoon haldi, red chilli powder, dhania powder, amchur
Salt as per taste
Oil for shallow frying

Process

Take the aata in a bowl
Add salt and oil.
Mix well and knead soft flour adding little water at a time.

In a separate bowl mix potatoes,onion,chillies,hara dhania,haldi,lal mirch,dhania powder,amchur and salt.
Divide the dough into 5-6 parts and make balls.
Make cup shape of the ball and stuff the filling generously and seal properly.
Roll out thick paratha, put on tawa, cook on both sides on low flame, apply oil on both sides and make crisp paratha.
Serve with dahi (curd), achar, raita, butter or pudine ki chutney.

Dry Fruit Laddoos

Ingredients

1/2 kg Ghee
5 cups Aata
1/2 cup Edible Gond – Optional
2 tablespoons Methi (Fenugreek seeds) – Optional
1/2 cup Walnuts
1 cup Makhana
3/4 cup (50 gms) Plain Pista
1.5 cup Almonds
2 cups Cashewnuts
2 cups Dry Dates (chuwara)
1/2 cup khuskhus
3 cups grated dry coconut
1 tablespoon elaichi powder
1/2 tablespoon jaifal powder
6 cups Grated Jaggery (gud)

Process

Heat a pan and switch off the flame.
Dry roast methi seeds for a minute.
Powder it when it cools down.
Heat 3 tablespoons ghee and add methi powder to it.
Keep it aside for 3-4 days.
Before adding in laddoo, beat it till it becomes fluffy and light in colour.
This process will remove the bitter flavour of methi.

De-seed chuwara and cut it into small pieces.
Heat ghee and fry gond and grind into a powder.
Dry roast walnuts, makhana, pista, almonds, cashewnuts, chuwara and khuskhus individually.
Dry roast dry coconut till it is golden in colour.
Coarsely grind all these ingredients in a mixer except dry coconut and khuskhus.

Heat ghee and add aata. Keep stirring it on a low flame till it is golden in colour and gives a nice aroma.
Add elaichi and jaifal powder and mix well.
Add grated gud and all the powdered ingredients.

Mix well and make laddoos. Add more melted ghee if required to make laddoos.

This will make around 55 medium sized laddoos.

These are very healthy and can be relished with a glass of milk specially in winters.

Gun Powder Chutney

Ingredients

3/4 cup chana dal
1/2 cup urad dal
1 cup dry kari patta
8-10 khadi lal mirch
2 teaspoon oil
Pinch of hing
1 tablespoon til
Salt to taste

Process

Separately roast the dals using little oil till it becomes golden brown on low flame.
Dry roast kari patta, red chillies and til separately in the same pan.
Keep it aside to cool down.
Add all the ingredients in a mixer jar and grind to a fine powder.
Serve it by adding some til/groundnut filtered oil to the dry chutney powder.
It goes well with idli, dosa and uttapam.

gun powder chutney

 

Aloo Kees

Ingredients

3-4 medium size potatoes
1-2 green chillies
2 tablespoon desi ghee
1 tablespoon jeera
1/2 teaspoon red chilli powder
1/2 cup coarsely ground roasted groundnuts
Coriander and lemon juice for garnishing
Salt to taste

Process

Wash and grate the potatoes.
Wash it in a stainer if non-sticky texture is preferred.
In a bowl, add to the grated potatoes chopped green chillies, red chilli powder, groundnut powder and salt. Mix it well.
Heat ghee in a pan.
Add jeera and let it splutter.
Add potato mixture and mix well.
Cover it and let it cook on low flame.
Garnish with lemon juice and green coriander.
Serve with vrat wala nimbu ka aachar and fresh curd.