Nimki

Ingredients

3 Cups of maida
2 Tea spoons of mangrel
Oil for frying
1/2 tea spoon salt

Process

In a bowl mix maida, salt, mangrel and two table spoons of oil.
Knead a hard  dough using water.
Heat oil for frying.
Divide the dough into 5 parts and make balls.
Roll the ball into a big roti and cut longitudinally at 1cm distance and vertically at 1.5 inches to make the nimki.
Deep fry till light golden in colour.
Serve it with tea as evening snack.

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Suji ka Halwa

Ingredients

1 cup suji
1 cup desi ghee
1 cup sugar
1 teaspoon elaichi powder
Chopped nuts and raisins
Grated dry coconut for garnishing

Process

In a pan, roast suji in ghee on low flame till it is a very light shade of golden colour.
Pour 2.5 cups of hot water gradually while stirring it continuously to avoid lumps.
Cover and let it cook till it is soft.
Add sugar and mix it well.
Again cover it and cook for 2-3 mins.
Add elaichi powder and mix well.
Garnish with nuts, raisins and grated coconut.
Serve hot and enjoy this most favourite dessert of India.

Also, it goes well with a contrast combo of lemon pickle.

Thatte Idli

Thatte means plate in South India. This idli is made in a thatte idli stand. It is comparitively bigger and softer than normal idlis.

Ingredients

2 cups idli rice / boiled rice
1 cup urad dal
3/4 cup poha
Salt to taste
2 pinches of Eno / Fruit Salt / Soda
Oil

Process

Soak rice and dal separately for 6-7 hours.
Wask poha and keep aside for 5mins till it is little soft.
Grind urad dal to a fine consistency.
Then grind rice and poha together finely.
Add salt and mix well.
Add little water if required to get idli batter consistency.
Allow it to ferment overnight or 7-8 hours.
Smear oil liberally on the plates of the thatte idli stand.
Mix Eno / Fruit Salt in the batter and mix gently.
Pour batter in each plate till it is half full.
Steam it for 12-15 mins.
Remove from steamer, separate the plates and let it cool.
Remove the idlis using a knife.
Serve hot topped with desi ghee, sambar and coconut chutney / gun powder.

 

Bajri ke Vade

Ingredients

3 Cups bajri ka aata
1 inch piece of adrak
1 hari mirch
3 cloves of lahsun
2 tea spoons of til
2 tea spoons of ajwain
1/2 tea spoon haldi
1 tea spoon lal mirch
1/2 cup dahi
2 table spoons of oil
salt to taste
Oil for frying

Process

Make paste of adrak, hari mirch and lahsun.
Take bajri ka aata in a bowl
Add salt, haldi, mirch, til, ajwain, paste of adrak mirch lahsun and 2 tablespoon oil.
Mix thoroughly.
Make a dough adding dahi and water if required.
Divide the dough into small grape sized balls .
Make small puri on a thick plastic sheet by gently patting the atta ballwith fingers.
Deep fry in hot oil till golden in colour.
This is a tasty snack served with tea.
Has a shelf life of 4-5 days.

Matar-Usal

Ingredients

2 Cups green peas
1-2 Table spoon oil
1 Tea spoon rai
Pinch of hing
1 Tea spoon haldi
1.5 Tea spoon lal mirch
1 Tea spoon maharashtrian garam masala (optional)
1 Tea spoon dhania powder
2 small pieces of imli
3 Tea spoons of gud (optional)
1/4 Cup grated dry coconut
Salt to taste
Finely chopped hara dhania for garnishing

Process

Boil the peas in little water with a pinch of salt till cooked.
Soak imli in water for some time, squeeze and strain the pulp.
Heat oil in a pan and add rai.
Add haldi, mirch and hing.
Pour 3-4 cups of  hot water.
Add garam masala, dhania powder, imli pulp, gud, coconut and salt.
Allow it to boil for 2-3 minutes.
Add the boiled matar and cook for 2-3 minutes on medium flame.
Garnish with hara dhania.
Serve hot with bread or rice.

Peas Pulao

Ingredients

1 Cup basmati rice washed, strained and kept aside for 15-20 mins
1/2 cup peas
1 Table spoon oil / Ghee
7 Kali mirch (black pepper)
4 Laung (cloves)
5-6 kaju chopped (optional)
8-10 kishmish (Raisins) (optional)
Salt to taste

Process

Boil peas in salt water, till cooked. Strain and keep aside. This water can be used to cook rice.
Heat oil in a pan, and add pepper and cloves.
Add rice and sauté for a minute.
Pour hot water and add salt.
Cook on high flame initially and then cover and cook on low flame to get long rice grains.
Add peas, kishmish and fried cashews.
Serve with raita or chole.

Mix-Veg Paneer Paratha

Ingredients

For filling:

5-6 aloo (potatoes) boiled, peeled and mashed
2 cups crumbled paneer
1/4 cup peas
1 carrot grated
1/4 cup finely chopped capsicum
1/4 cup finely chopped cauliflower
1 Hari mirch (green chilli) finely chopped
1/2 inch adrak (ginger)
2 Tea spoon saunf (fennel seeds)
1/2 Tea spoon dhania powder (coriander seed powder)
2 Table spoon finely chopped hara dhania (coriander leaves)
1 Tea spoon lal mirch (optional)
1/2 Tea spoon amchur (optional)
Salt to taste
Oil

For cover:
3 cups aata (wheat flour)
3 tablespoons curd
1 teaspoon mangrel
Pinch of salt
2 Tea spoon oil

Process

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

Coarsely grind adrak, saunf and peas.
In a bowl mix aloo, paneer, capsicum, cauliflower, carrot, salt, ground masala, hara dhania and all other items.
Divide the dough into 6-7 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.