Dry Potato Roast

Ingredients:

Potato - 1/2 kg [Peeled & cut into small pieces]
Oil - For roasting [Better fry in non-stick pan]
Salt - As per taste
Red chillie powder - 1 sp
Turmeric powder - 1/2 sp
Asafoetida - A pinch
Mustard seeds - 1 sp
Black broken gram dal - 1 sp
Curry leaves - Little.

Method :

Take one non-stick pan, keep on the gas pour 4 sps of oil, add mustard seeds, black broken gram dal & curry leaves. When the seeds splutters, add the cut potatoes to that along with salt, turmeric, red chille powder, asafoetida & mix well. Close the pan with a plate & fry in a lower flame. In between open the lid & turn the sabhji. When the potato turns into golden brown & crispy, remove from the gas. Serve with sambhar bhath & rasam. Enjoy your potato roast.

Dry Fruit Ghughara or Karanji

Ingredients [For Filling] :

Almond [badam] - 1 cup
Pista - 1/2 cup
Cashewnuts - 1 cup
Resins - 1/4 cup
Cardamom powder - 1 1/2 sp
Nutmeg powder - 1 1/2 sp
Sweetless Kova [Mawa] - 250 gms
Ghee - 1 1/4 sp
Sugar powder - 2 1/2 cup.

Method :

Fry all the ingredients along with little ghee till it becomes crispy. If it becomes cool, grind in the mixer. Then take one kadai & pour 1 sp of ghee. Add mawa to that & fry for 1 minute till it leaves ghee & looks shining. At this time remove from the gas & keep aside. After mawa becomes cool, mix the dry fruit powder, cardamom powder, nutmeg powder along with sugar powder. Mix well. This is the filling for karanji.

Ingredients [For outer portion] :


Maida - 1/2 kg
Warm Milk & Water together - 3/4 cup [To knead the dough]
Hot Melted ghee - 1/ 2 cup [To knead the dough]
Ghee - 2 cups [For deep frying].

Method :

Take one deep bottom vessel & put maida, ghee & mix well. Add little warm milk & water together in the atta to form a soft dough. Keep the dough in a close vessel. From that dough take small balls, make small puri & fill the stuffing to that & make a shape like karanji [See the picture]. Then keep one frypan on the gas, pour remaining ghee. Make it heat [It should be in medium heat ] fry in lower flame only. If the karanji becomes golden brown on both the sides, remove from the gas. Store it in a air-tight container. Enjoy your tasty karanji.This recipe i learn from my friend rita.

Thattai

Ingredients :

Roasted rice flour [Roasted & Powdered] - 2 cups
Urad dal [Roasted & Peeled] - 1/4 cup
Ground nuts - 1/4 cup [Cut into bits]
Channa dal - 1 tbl sp [Washed & soaked]
Curry leaves - 1 spring [Finely chopped].
Asafoetida powder - 1 pinch
Salt - As per taste
Butter - 1 tbl sp
Oil - For deep frying.

Method :


Mix all the above ingredients [except oil] with little water to make a thick & soft dough. Then take a clean plastic sheet & grease it with little oil. Then take lemon size dough, make into thin vadas [palm size] by dipping your fingers in oil. Spread it evenly & as thin as possible. Then heat oil in a frying pan & gently dip each into oil, 4 to 5 at a time. When it becomes crisp & golden in colour, gently remove them from the oil with the help of a spoon. Store it in an air-tight container. Your thattai is ready to eat.

Oma Podi

Ingredients :

Bengal gram flour [Besan] - 2 cup
Rice flour - 1 cup
Asafoetida - 1/4 sp
Tymol seeds powder [Omam] - 1/2 sp
Red chillie powder - 1 sp
Salt - As per taste
Oil - For deep fry.

Method :

First take one bowl & mix all ingredients. Pour required water & make a dough. Make portions of the dough & put each portion [one at a time] inside an oma podi container. Then keep a kadai on the gas & pour oil. When the oil becomes hot, take the mold & apply little oil inside & fill the dough & press it straight into the oil in a rotatory motion. When it turns golden in colour & crisp on both the sides, remove from the oil & place it on a tissue paper. Then store it in a air-tight container.

Note :

If you want to make powder of omam fry omam in kadai for 5 mins in low flame. After it becomes cool, powder it in the mixer.

Shrikand

Ingredients :

Buffalo's milk - 1/2 litre
[Thick milk]
Fresh curds - 2 tsp
Powdered sugar - 3/4 cup [100 gms]
Saffron - Little
Cardamom powder - 1/4 sp
Chopped pista nuts - 1 tbl sp
Chopped chironji nuts - 1 tbl sp.

Method :

Mix 2 tsp of fresh curds to a warm milk to prepare curds. When it is set, pour it in a clean muslin cloth, tie & hang the bag for 2 hrs till all the water drips by itself. Tie another double layered cloth strongly on top of a vessel. Then take small quantities of curd & sugar alternatively & rub on top of the cloth. [This removes excess moisture ]. Then put it into another bowl. Repeat the process till all the curd is mixed. Crush saffron after heating it on a heavy pan. Then mix saffron, cardamom powder with the curds. Sprinkle fried nuts & serve it chilled with hot puries.

Rich vegetable Jalfraize

Ingredients :

Cauliflower - 1/4 cup [Diced]
Broccoli - 1/4 cup [Diced]
Carrot - 1 [Diced]
Beans - 1/4 cup
Potatoes - 1/4 cup [Diced]
Paneer cubes - 1 /4 cup
Colour capsicum - 1/4 cup [Diced]
[Green, Red & Yellow]
Onion  - 3
Salt - As required
Fresh cream - 2 tbl sp
Ghee - 2 tbl sp
Oil - 2 tbl sp
Cashewnuts - 10
Water melon seeds - 1/2 sp
Turmeric powder - 1/2 sp
Red chillie powder - 1 1/2 sp
Garam masala - [Whole].

For Grinding :

Grind 2 onions, cashews,  water melon seeds, little milk in mixer & form a smooth paste.

Method :

Wash & cut the vegetables into a desired size. Cook with just enough water. Then heat ghee & oil together in a frying pan & fry whole masala like cardamom, cinnamon, clove & cashews. Add vegetables along with chillie powder, salt & grained masala. Keep the gas in sim position for 10 mins. Garnish with cut coriander leaves, fresh cream & fry cashews.

Variation :

Fry green chillies & poppy seeds in little oil. Grind it along with little coconut, onion, 1 tomato, few garlic flakes & little ginger. Fry onions & then add the grained masala. When good smell comes, add the cooked vegetables & salt. Cook till it is done. Enjoy with phulkas, nan & parotas.

Rajma Curry

Ingredients :

Rajma [Red beans ] - 1/ 4 kg
Salt - As per taste
Turmeric powder - 1/2 sp
Rajma masala - 1 sp
Red  chillie powder - 1 sp
Oil - 2 tbl sp
Cumin seeds - 1 sp
Jaggery or Sugar - 1/2 sp
Cut coriander leaves - Little.

Make Into Coarse Paste :

Onion - 3
Red tomato - 1 [Big]
Garlic flakes - 2 to 3
Green chillie - 1
Ginger - 1/2 inch piece.
[Fry all the ingredients in oil for 5 mins till the onion turns into light pink colour. Then grind into smooth paste].

Method :

Soak rajma in water for 10 hrs. Then boil in cooker adding salt & turmeric powder. Remove the cooker from gas after arrival of 3 whistles. Then take one pressure pan, keep on the gas, pour oil & add cumin seeds. When cumin seeds splutters, add the grained masala to that & mix well. Add chillie powder, rajma masala  powder, little sugar or jaggery & stir nicely in low flame. When the oil leaves sideways, add the boiled rajma with the water. Check salt at this time. If you want, add little more water & mix 1 tbl sp tomato purie, close the lid & boil for some more time. When 1 whistle comes keep the gas in sim position & allow it to boil for 20 mins in low flame. Then remove from the gas. Wait till the pressure goes. Then open the pressure pan & sprinkle coriander leaves. This gravy can be served along with rice also. Reduce the quantity of water if it is to be served with chappathis.