Ingredients
1/4 kg Peas (shelled)
3 tablespoon Ghee (melted)
1 cup Refined Flour
Ghee to deep fry
4 small Green Chilies
1 inch Ginger
4 teaspoon Aniseeds (Saunf)
1/4 teaspoon Asafetida
Salt to taste
1/4 tsp Salt
How to make Koraishutir Kochuri
- Sift the flour with 1/4 tsp salt and mix with 3 tbsp ghee to knead into soft dough.
- Keep aside.
- Grind the peas, ginger, green chilies and aniseeds to a fine paste in a mixer grinder.
- Roast the asafetida till it acquires light brown color.
- Mix in the peas paste and salt and fry till it is cooked.
- Remove from heat and let it cool.
- Now divide the dough into 8 balls.
- Press each ball in the centre and fill it with the pea mixture.
- Close the opening well and flatten it.
- Now roll out as for puris.
- Heat up ghee in a kadhai and deep fry the puris on low heat till golden brown.
- Remove and serve hot.
Popularity: 1% [?]
Ingredients
4 medium potatoes (cubed)
2 Cinnamon 1 inch pieces
1 1/4 cup rice1 1/4 cups
1/2 teaspoon sugar
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 1/4 cup green gram split, (moong dal) roasted
250 gms cauliflower florets250 gms.
1/2 cup peas
salt to taste
6 green chillies
6 cup water (approx)
2 tsp cumin powder
For The Seasoning
4 tblsp Ghee
2 Bay Leaves
3 Red Chillies Whole
4 Green Cardamom
6 Cloves
How to make Khichuri
- Roast moong dal, cut cauliflower florets and slit green chillies.
- Make a paste of turmeric powder, cumin powder and red chilli powder.
- Wash rice and drain.
- Take sufficient water in a big size pot and stir fry dal and rice in it.
- When the rice is half done mix in masala paste, green chillies and vegetables, simmer (boil slowly at low temperature) till they are cooked.
- In the meanwhile dal and rice will also be cooked.
- Make a flavor by heating ghee mix in red chillies, bay leaves, garam masala and stir fry for a minute.
- Stir in the flavor mixture into cooked khichuri.
- Serve hot with pure ghee on top.
Popularity: 1% [?]
Ingredients
1 tablespoon raisins
1 tablespoon sugar
1 cup basmati rice
3 green cardamoms
10 almonds (optional)
1 cup jaggery grated
2 litres milk
How to make Chum Chum
- Clean and wash the rice.
- Remove and let it dry for an hour.
- Blanch the almonds and slice.
- Wash the raisins.
- Boil milk.
- Lower the heat up and continue to boil stirring constantly for fifteen to twenty minutes.
- Mix in the rice and continue to stir fry till the rice is soft.
- Mix in sugar.
- Continue to stir fry till the milk has reduced to half.
- Mix in jaggery and mix.
- Mix in the cardamoms, almond slices and raisins (if using) and stir well.
- Serve cold.
Popularity: 1% [?]
Ingredients
4 tablespoon Maida
2 Cups sugar
500 grams Cottage cheese
1 teaspoon Saffron
200 grams Condensed milk
How to make Chum Chum
- Mix cottage cheese and flour well and make soft dough.
- Make oval shaped balls out of this dough and keep it aside.
- Prepare sugar syrup of thin consistency.
- Mix the oval shaped pieces in sugar syrup.
- Cook it for few minutes.
- Place the cooked balls in a plate.
- Put saffron in condensed milk.
- Sprinkle it on Chum Chum balls.
- Serve it after dinner.
Popularity: 1% [?]
Ingredients
400 grams Yellow split gram (chana dal)
2 teaspoon Sugar
4 tablespoon Oil
1 teaspoon Cumin seeds
1/2 teaspoon Garam masala
2 Cloves
4 Green chillies
1/2 teaspoon Turmeric powder
3 tablespoon Coconut powder (fried)
1 Cinnamon
2 tablespoon Ghee
Salt to taste
How to make Cholar Dal
- Wash the dal properly.
- Add turmeric powder and garam masala.
- Boil the daal till it turns soft.
- Heat the oil.
- Add cumin seeds, and green chilies.
- Mix boiled daal and water.
- Now add salt, sugar and ghee.
- Boil it for few minutes.
- Adorn with fried coconut.
Popularity: 1% [?]
Ingredients
4 medium Raw Mangoes (Kairi) (peeled and diced)
1/2 inch piece Ginger (paste)
Salt to taste
1/2 cup Mustard Oil
1 cup Sugar (powdered)
1 tablespoon Red Chilli Powder
1 teaspoon Mustard Powder
How to make Amer Mishti Achar
- In a large bowl, take the raw mangoes and add sugar and salt to it and leave it in the sun till the mangoes turn tender and the sugar is melted.
- In a pan, heat mustard oil and add ginger paste, red chilli powder, mustard powder and the mango pieces with the sugar syrup and simmer in low heat till it achieves a thread like consistency.
- Remove from heat and allow it to cool.
- Store the pickle in an airtight container.
Popularity: 1% [?]
Ingredients
4 medium Raw Mangoes (Kairi) (peeled and cut into thick slices)
1 cup Sugar
2 teaspoon Oil
2 Red Chillies
2 teaspoon Panch Phoran (Saunf, Methi, Jeera, Kalonji, Rai)
Salt to taste
How to make Amer Chatni
- In a pan, heat oil and add panch phoron and whole red chillies and stir till it crackles.
- Add the mango slices and sauté for a minute.
- Add r two cups of warm water to the mango slices followed by sugar.
- Cook on medium heat till the sugar melts and the consistency turns thick.
- Now add salt and stir again.
- In another pan, dry roast the remaining panch phoron and pound it to a powder.
- Remove the chutney from heat and allow it to cool.
- Add this powder on top and serve.
Popularity: 1% [?]
Ingredients
Oil for frying
1 cup Sugar
8-9 Raisins
1 teaspoon Soda bi Carbonate
1 tablespoon Ghee
1/2 kg Sweet Potatoes
1/2 cup Refined flour
How to make Alutua
- Begin by making a syrup of one thread consistency with the sugar and 1 1/2 cup of water.
- Now, wash and boil the sweet potatoes with as little water as possible.
- Drain, peel, and mash.
- Sieve the flour and the soda, knead in ghee.
- Mix in it the sweet potatoes and knead again.
- In case the mixture feels soft, mix in a little more flour.
- Make lime size crack free balls and stuff one raisin in each.
- Heat oil in a kadai.
- When the oil begins to smoke, take it off the heat, and drop in a few balls at a time.
- Now put it on medium heat and fry till golden brown.
- Remove and put the balls in the syrup and keep aside for 2 hours.
- Serve warm or cold.
Popularity: 1% [?]
Ingredients
4 Potatoes
1 cup Oil
6 Green Chillies
2 Bay leafs
1/2 tsp Turmeric Powder
2 Tbsp Poppy Seeds
Salt to taste
How to make Aloo Posto
- Boil, peel and cut the potatoes into thick cubes. Set aside for later use.
- Grind poppy seeds, three green chilies, turmeric powder and salt in a mixer grinder, to form a thick paste.
- Mix the ground paste with 1 tablespoon of water. Now, smear the paste onto the potato cubes.
- Heat the oil. First, fry the bayleafs and chillies.
- Next, add the potatoes and fry on low heat, stirring all the while.
- Fry the potatoes on medium flame first, then on simmer, as the oil gets heated up. After frying the potatoes until golden brown, drain the oil and then remove them off the flame.
- Serve aloo posto hot, with rice and dal.
Popularity: 1% [?]
Ingredients
1 tablespoon red chilli powder
2 medium onions
500 grams potatoes
1 tablespoon cumin powder
1/2 teaspoon garam masala whole
1 teaspoon turmeric powder
2 tablespoon ghee
2 tablespoon ghee
4 medium tomatoes
1 kg cauliflower
2 tablespoon coriander powder
Oil to deep fry
4 tablespoon mustard oil
2 bay leaves
How to make Aloo Phulkopir Dalna
- Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.
- Take off and cut the onions.
- Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
- Then fry the florets of cauliflower till they turn a little brown.
- Remove and keep it aside.
- Take off the oil.
- In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.
- Mix in cut onion and fry till golden in colour.
- Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
- Mix in a tblsp of water if necessary.
- Mix in the potatoes, cauliflower and the tomatoes.
- Stir fry for a while.
- Mix in a cup of water, cover and stir fry over medium heat.
- Stir from time to time.
- Take off from heat up when the vegetables are cooked and nearly dry.
Popularity: 1% [?]
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