Khopra-Garlic Dry Chutney

Ingredients

Half dry coconut
3-4 cloves of garlic
2 table spoons of red chilli powder
1/2 tea spoon of jeera
Salt to taste

Process

Grate the coconut
Add all the ingredients in a mixer jar
Grind to make a coarse powder
Chutney is ready to be served

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Bhuttya cha Kees

Ingredients

5 Medium sized desi  bhutte(corn)
2 Hari mirch
1/2Tea spoon hing
1/2 Tea spoon rai
1/2 Tea spoon haldi
1 Tea spoon lemon juice
4 Table spoon oil
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste

Process

Grate the bhutta .
Grind this batter in a mixer pot along with hari mirch.
Heat oil in a pan and add rai and hing.
Add the batter,haldi and salt.
Mix well, cover and allow it to cook on low flame.
Add lemon juice and garnish with hara dhania.
Serve hot.

Pattice

Ingredients

4-5 Boiled and mashed potatoes
2 Table spoons finely chopped onion
1 Table spoon finely chopped cauliflower
1 Table spoon finely chopped carrot
1 Table spoon finely chopped beet root
1 Table spoon finely chopped capsicum
1 Table spoon blanched peas
1 Hari mirch finely chopped
2 Cloves of lahsun (garlic) grated
1/2 Inch piece of adrak (ginger) grated)
2 Tea spoon oil
1 Tea spoon panchforan (equal quantity of saunf, jeera, rai, methi and kalaunji)
1/2 Tea spoon garam masala
Pinch of haldi
Pinch of lal mirch (as per taste)
Salt to taste
Oil for frying

Process

Heat oil in a flat pan.
Add panchforan, onion, lahsun and adrak, fry and then add cauliflower, carrot, hari mirch, peas, capsicum and beet root .
Cover and cook for 2 mins.
Add lal mirch, haldi, garam masala and salt.
Mix well and allow it to cool.
Mix mashed aloo and the above veggies and make pattice.
Roll them in bread crumbs or corn flour.
In a shallow frying or tawa sprinkle oil and fry the pattice till crisp on both sides .
Serve with tomato sauce and green chutney.

Namkin Puri

Ingredients

3 Cups aata
1 Tea spoon ajwain (carom seeds)
1 Tea spoon til (sesame seeds)
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
Pinch of hing
Salt to taste
Oil

Process

Take aata in a bowl.
Add ajwain, til, haldi, mirch, hing,salt and 2 table spoons of oil.
Mix well and knead a hard  dough adding little water at a time.
Make small balls out of the dough.
Heat oil in a kadahi.
Roll out puris and fry them.
Serve with achar dahi, lahsun ki chutney.

Chutney wale Aloo

Ingredients

250 gms of baby potatoes boiled and peeled
1 teaspoon jeera
Pinch of hing
1-2 teaspoon hari ka dam aloo masala (optional)
Salt to taste
2 tablespoon desi ghee

2 green chillies
1/2 cup chopped dhania
1/2 cup chopped fresh pudina / mint leaves

Process

Grind chillies, dhania and mint in a mixer jar to a fine paste.
Heat desi ghee in a flat pan.
Add jeera and hing.
Add baby potatoes and fry.
Sprinkle salt and dum aloo masala and mix lightly.
Pour 1/2 cup hot water and cover it and keep on low flame.
Now the potatoes are soft and ready.
While serving add the green chutney, mix well and bring to a boil.
Serve with hot and crisp kachories.

Tip : If hari ka garam masala is unavailable then 1 teaspoon dhania powder and 1 teaspoon amchur can be added

Lauki ke Kofte

Ingredients

For gravy:
2 tomatoes
2 onions
1/2 inch adrak (ginger)
2 cloves lahsun (garlic)
2 teaspoons dhania powder
1 teaspoon haldi
1 teaspoon lal mirch
1/2 teaspoon garam masala
1/2 inch piece of tejpatta (bay leaf)
Salt to taste
Oil

For kofta:
1/2 kg lauki (bottle gourd) peeled and grated
1 teaspoon ajwain (carom seeds)
1/2 teaspoons haldi
1/2 teaspoon lal mirch
2 tablespoon besanSalt as per taste

Process

For gravy:
Grate tomatoes, onions, adrak, lahsun all separately.
Heat 2 tablespoons of oil in a pan.
Add tejpatta, grated onion, adrak and lahsun.
Fry till it leaves the oil.
Add haldi, mirch, dhania powder and grated tomatoes.
Mix well and fry again till it leaves oil.
Pour hot water (to make a thin gravy), add salt and let it boil for 4-5 mins.
Gravy is ready.

For kofta:
Add salt to grated lauki, squeeze it betweens palms to remove excess water which can be added in gravy.
Sprinkle ajwain, salt, haldi, lal mirch.
Add besan gradually and mix well till its of right consistency for frying (besan should not be in excess  otherwise the koftes become hard).
Pour 1 tablespoon hot oil and mix carefully.
Deep fry koftas and keep aside.

Just before serving, add koftas to boiling gravy and serve.

Aate ka Halwa

Ingredients

1 cup aata (preferably coarse)
1 cup desi ghee
3/4 cup sugar
2+1/2 cups of hot water (as required)
Chopped dryfruits (almond, cashews, raisins)
1 teaspoon elaichi powder (green cardamom)
2 tablespoons of grated gari (dry coconut)

Process

Heat ghee in a pan or kadhai.
Roast aata in it on low flame till its slightly brown.
Pour hot water, mix well, cover and keep on low flame till its cooked.
Add sugar and mix it well.
Again cover it for 2-3 mins.
Garnish it with chopped dryfruits, cardamom powder and grated gari and serve.