Wow, what a delicious recipe. It brings the water to every person’s mouth. It is made up of potato wade which is covered with the curd and have some spices on it. It is very famous dish and also used in many functions.
Black salt : – ½ tea spoon
Bread slices : – 4-5
Chat masala powder : – 1 tea spoon
Curd : – half kg
Chili powder : – 2 tea spoon
Oil : – 100 gm
Salt : – as per taste
Jeera powder : – 2 tea spoon
Chopped coriander leaves : – 3 tea spoon
Chopped Green chilies : – 3-4
Potato : – 5-6
Garam masala powder : – 2 tea spoon
Method of Preparation
- In a normal pan keep the potatoes for boiling for 20 mins and then mash them.
- Add all the spices as 1 tea spoon garam masala, green chilies, 2 tea spoon coriander leaves, 1 tea spoon chat masala powder, 1 tea spoon jeera powder, 1 tea spoon red chilies and salt as per taste.
- Take mould and with it make the bread slices of round shape.
- We need to stick the potato paste in the bread so just add some little water on the round bread so that potato properly get stick to it.
- Then in the round shape bread put the 2-3 tea spoon potato.
- Now in the pan fry it with some oil until they become brown.
- With the help of paper towel take out the extra oil and keep for cooling.
- At the same take a curd and add the normal salt and some black salt.
- Then serve the potato into the plate with and tip the curd on it. Then pour some spices on it like garam masala, coriander leaves, jeera powder, red chilies and green chilies.
1 cups whole wheat flour (atta)
1 tablespoon ghee or oil
Oil (tel) for frying
200 grams spinach (palak)
Salt (namak) as per taste
How to make Palak Puri
- Blanch the spinach leaves in boiling salted water.
- Remove the spinach leaves and make into a paste.
- Mix the palak paste in the atta, mix in salt, ghee or oil while kneading into semi-hard dough.
- Keep the dough covered for about 10 minutes with a muslin cloth.
- Divide into 16 equal sized balls and roll into disc shape.
- Deep fry in hot oil.
- Serve hot palak poori with dal or sabji.
1 medium bunch fenugreek leaves (methi)
2 cup rice
1 teaspoon turmeric (haldi) powder
1 teaspoon red chilli (lal mirch) powder
4 cup water
1 1/2 teaspoon cumin seeds
2 teaspoon coriander powder
7 tablespoon oil
Salt (namak) to taste
How to make Mathiwala Chawal
- Clean, wash and cut the fenugreek leaves.
- Wash and cut the tomato.
- Wash the rice and then soak in water for about twenty minutes.
- Heat up oil, mix in the cumin seeds and the fenugreek leaves and fry for about five minutes.
- Mix in the finely cut tomato, red chili powder, coriander powder, turmeric powder and fry till the tomato is soft and the oil separates.
- Finally, mix in rice, salt and four cup of water.
- Stir fry on a high flame heat up till the first boil and then let it simmer (boil slowly at low temperature) till the rice is done.
- Serve hot.
1 cup Spinach
2 cups Whole Wheat Flour
1 teaspoon Cumin Seeds, roasted
¼ cup Coriander Leaves, chopped
¼ teaspoon Chili Powder
2 Green Chilies
1 teaspoon Carom Seeds (Ajwain), roasted1 Onion, chopped
Salt to taste
Oil/butter (as required)
How to make Palak Parantha
- Boil water in a pan and add palak. Simmer for 3 to 5 minutes. Strain out the water and allow the palak to cool.
- Grind the coriander leaves, palak and green chillies to make a fine paste.
- Take bowl and add in it wheat flour, carom, cumin, onions, palak paste, chilli powder, 1 tbsp oil and salt. Mix well and knead it to make smooth dough, by adding enough water.
- Take a small portion of the dough and roll it giving a circular shape.
- Repeat the same procedure with rest of the dough.
- Cook the rotis in tawa with ghee.
- The parathas are done, when both the sides turn golden brown.
- Serve hot and crispy Palak Paratha with butter and curd.
4 large potatoes (aloo)
3 tablespoon raisins (kishmish)
1/2 cup bread crumbs
3 medium onions
1 tablespoon coriander leaves
3 teaspoon oil (tel)
4 green chillies
Oil (tel) to fry
Salt (namak) to taste
How to make Stuffed Aloo Tikki
- Peel and cut the onions finely.
- Wash and finely cut the green chillies.
- Clean, wash and finely cut the coriander leaves.
- Boil the potatoes. Peel and grate to mash thoroughly.
- Heat up a little oil in a pan, mix in onion and stir fry until soft.
- Mix in sauted onion, cut coriander leaves, cut green chillies, salt and bread crumbs to the mashed potatoes and mix well.
- Divide into eight equal portions.
- Stuff each portion with cut raisins, make balls and flatten them.
- Heat up a griddle and shallow fry the tikkis with a little oil until light golden brown on both sides.
- Serve hot with tarmarind and green chutney
2 cups Yogurt (Dahi)
200 grams Cabbage Leaves
1/2 teaspoon Red Chili Powder
1 teaspoon Cumin Powder (roasted)
1 teaspoon Sugar
2 Green Chilies
A few Coriander leaves
Salt to taste
How to make Cabbage Raita
- Chop the cabbage leaves finely, after washing them thoroughly.
- Grind the green chilies and the ginger.
- Cut the coriander leaves.
- Mix all the ingredients with yogurt and set to chill.
- Serve chilled.
400 gms Maida
2 tbsp Oil
100 gms Curd
400 grams Soaked Chana
2 teaspoon Baking powder
1 teaspoon Garam masala
4 Chopped onions
2 Garlic flakes
1/2 teaspoon Mango powder
1 teaspoon Red chilli powder
1 teaspoon Cinnamon powder
1 teaspoon Pepper
Oil for frying
Salt to taste
How to make Chole
- Mix maida, curd, oil and baking powder.
- Prepare smooth dough and keep it in a muslin cloth overnight.
- Grind ginger and garlic to make a paste.
- Heat the oil and fry onions till it turns brown.
- Add garam masala, red chilli powder, Cinnamon powder,
- ginger garlic paste & salt to it.
- Fry it well.
- Add soaked chana and water
- Cook it till it turns thick.
- Add pepper and mango powder.
- Cook it for five minutes.
- Chhole is ready.
- Roll out thick puris from the dough.
- Fry it till both the sides turns brown.
- Serve hot.
3 Cups Rava
2 Cups Sugar
4 tbsp Ghee
2 tbsp Cardamom powder
1 Cup Dry coconut powder
How to make Rava Ladoo
- Heat ghee and fry rava till it turns brown.
- Mix coconut and elaichi powder and fry it for few more minutes.
- Prepare sugar syrup.
- Add rava mixture in sugar syrup.
- Keep it for cooling.
- Stir till the mixture turns thick.
- Make ladoos of this mixture.
- Rava Laddu is ready.
1/2 kg Besan
1/3 cup Milk
A pinch Baking Powder
1 tablespoon Pistachios
Few drops of Orange Colour
1/2 kg Sugar
Ghee for frying
1 tablespoon Raisins
How to make Motichoor Ladoo
- Sift together besan and baking powder.
- Make thick batter by mixing 2 tbsp of ghee (melted) and sufficient water.
- Melt ghee in a kadhai and drop boondis of the batter with the help of a perforated spoon.
- Fry boondis till light brown.
- Prepare sugar syrup of 3-string consistency.
- Add milk and then mix colour to the sugar syrup.
- Transfer the boondis into sugar syrup.
- Add raisins and chopped pistachios.
- Allow the mixture to cool.
- Grease your palms with ghee and make laddoos.
1 cup Sitaphal Pulp
2 litre Whole Milk
1/4 teaspoon Cardamom Powder
1 teaspoon Fragrant Red Rose Petals (chopped)
3/4 cup Sugar
4 Green, Unsalted Pistachios
1/4 teaspoon Saffron Strands
How to make Sitaphal Rabdi
- Crush almonds and pista coarsely, or cut into thin slivers.
- Boil milk in a clean heavy pan. After it starts boiling, simmer it for about 10 minutes. Stir occasionally while boiling.
- Now add sugar to the milk, stir till dissolves completely.
- Turn off the flame. Add saffron, cardamom, almonds and pistas to the mixture.
- Then cool it to room temperature.
- Now add sitaphal pulp to it and chill for 3-4 hours till very cold.
- Garnish the rabdi with a few chopped rose petals.
- Sitaphal Rabdi is ready to savor. Serve chilled.