Ingredients
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.
Popularity: 2% [?]
Ingredients
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
1 tomato
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.
Popularity: 2% [?]
Ingredients
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.
Popularity: 2% [?]
Ingredients
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
Popularity: 2% [?]
Ingredients
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
1 Ginger
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.
Popularity: 2% [?]
Ingredients
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 Ginger
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.
Popularity: 2% [?]
Ingredients
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.
Popularity: 2% [?]
Ingredients
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.
Popularity: 2% [?]
Ingredients
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
4 Almonds
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.
Popularity: 2% [?]
Ingredients
1 cup sliced Mushrooms
1 Onion (sliced)
1 cup Green Peas
Chopped Cilantro Leaves
1 Tomato (chopped)
1 cup Water
1 tbsp Oil
Salt to taste
For Paste
1/4 cup Grated Coconut
2 Green Chillies
2 Garlic clove
1 Ginger piece
1 Cinnamon
How to make Matar Mushroom
- Grind all the ingredients of the paste.
- Heat oil, and saute sliced onion until it turns translucent and golden brown. Add the paste.
- Add in tomato, peas, mushrooms & salt and cook it briefly.
- Add a cup of water and heat on a slow fire.
- Garnish with chopped cilantro on the top & serve hot.
Popularity: 2% [?]
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