MASALA AALOO - FOR DOSA STUFFING

• DOSA BECOME POPULAR NOT ONLY IN INDIA BUT IN ALL OVER WORLD. 
• IT COMES IN VARIOUS STUFFING ACCORDING TO TASTE & REGION TO REGION BUT MASALA AALOO IS NICE COMPLEMENT.
• MASALA AALOO CAN BE ROLLED IN THE DOSA & CAN BE SERVED AS SIDE DISH.                                

masala aaloo

SERVING FOR -2 PERSONS

INGRIDIENTS:

• POTATO-3 PIECE
• ONION-1 PIECE
• TOMATO-2 PIECE
• GINGER - 1 INCH LONG
• GARLIC - 2 PEARLS
• GREEN CHILLY - 2 PIECE
• RAI- 2 TSP
• CURRY LEAVES-5 PIECE
• CHANA DAL- 1 HANDFUL
• SALT - 1/2 TSP
• REFINED OIL - 1TBSP
• LEMON JUICE -1TSP

ASSORTED SPICES:

• CORRIENDER LEAVES- 1 HANDFUL
• TERMERIC POWDER -1/4TSP
• CORRIENDER POWDER -1-2 TSP
• RED CHILLY POWDER -1/4 TSP

METHOD:

• BOIL THE POTATO IN SALTY WATER IN PRESSURE COOKER .PEEL & CUT THE POTATO IN MEDIUM SIZE.
• NOW TAKE A FRYING PAN .ADD THE REFINED OIL IN IT.LET IT HOT FOR A WHILE.
• NOW ADD THE RAI IN IT .SAUTE IT TILL IT BEGIN CRACKLE.MIX CURRY LEAVES & CHANA DAL IN IT.SAUTE IT TILL CHANA DAL BECOME GOLDEN BROWN.
• POUR THE GINGER,GARLIC,GREEN CHILLY PASTE.SAUTE IT TILL IT BECOME GOLDEN BROWN.
• ITS TIME TO ADD TOMATO IN IT,SAUTE IT TILL IT START OOZING OUT THE OIL.
• ADD TERMERIC POWDER,SALT,CORRIENDER POWDER,RED CHILLY POWDER IN IT.
• MIX THE BOILED POTATO TOGETHER & LET IT COOKED IN MIXTURE FOR 3-4 MINUTES SO THAT THEY CAN ABSORB .
• SPRINKLE THE LEMON JUICE IN IT.
• IN THE END MIX THE RAW ONION IN VEG.GARNISH IT WITH CORRIENDER LEAVES.

TIPS:

• U CAN ADD THE SEASAME SEEDS,URAD DAL WHILE FRYING.
• CHOPPED CASHEWS,PEANUTS WILL ALSO ENHANCE THE TASTE.

AATE KI SOOJI WALI PAPDI(NO MAIDA)

papdi pic

• PAPDI IS DEEP FRY SALTY CRISPY CRACKERS.
• THIS TYPE OF PAPDI IS GOOD FOR THOSE WHO TENDS TO AVOID THE USE OF REFINED FLOUR/MAIDA.
• IT CAN BE HAVE AS SNACKS & AS A PAPDI CHAAT ALSO.PAPDI CHAT IS JUST A COMBINATION OF PAPDI,TAMARIND CHUTNEY,GREEN CHUTNEY ,BOILED POTATO,ASSORTED SPICES,NYLON SEV MIXED IN CURD.
• MAKE 30 PAPDI OF NORMAL BIG SIZE WITH THIS RECIPE.

INGRIDIENTS:

• WHEAT FLOUR-1 CUP
• SOOJI-1/4 CUP
• SALT-1/4 TSP
• BLACK PEPPER-1/4 TSP
• CARROM SEEDS-1/4 TSP
• GRINDED CUMIN SEEDS-1/4 TSP
• REFINED OIL -1/4 CUP
• REFINED OIL- FOR FRYING

METHOD:

• TAKE WHEAT FLOUR IN DEEP VESSEL.ADD SOOJI,SALT,BLACK PEPPER,CARROM SEEDS ,CUMIN SEEDS IN IT.MIX THEM WELL .
• NOW ADD REFINED OIL IN THAT MIXTURE ,MIX IT PROPERLY .THEN ADD 1/4 CUP WATER IN IT .KNEAD IT MORE TIGHTLY THAN POORI DOUGH.
• U CAN ADD THE DESI GHEE IN THE PLACE OF REFINED OIL IF INTENDED.
• TAKE VERY LITTLE DUMBLE,ROLL IT TILL IT BECOME SEMI TRANSPARENT FROM BOTH SIDES.
• PIERCE  IT WITH FORK FROM BOTH SIDES SO THAT IT WILL NOT GET PUFFY & SOFT.
• DEEP FRY IT FROM BOTH SIDES IN MEDIUM FLAME(5-7 IF IT IS ELECTRIC) . 
•  AS IT  CHANGES  INTO RED -BROWN COLOR,SIEVE IT FROM THE OIL.
• ALLOW IT TO COOL DOWN IN NORMAL TEMPERATURE,THEN STORE IT IN AIR TIGHT CONTAINER.
• RELISH IT WITH PICKLE .YOU CAN ALSO ENJOY IT AS PAPDI CHAAT.

TIPS:

• KNEAD THE DOUGH WITH MIN WATER UNLESS U CAN'T ABLE TO MAKE MATHRI OUT OF IT IF IT BECOME LITTLE SOFT.IT SHOULD BE HARD MORE THAN POORI DOUGH.IT SHOULD BE HARD TO ROLL,OTHERWISE U CAN MAKE ONLY PAPRI WITH THIS DOUGH.
• FRY IT TILL IT CHANGES THE COLOR INTO LIGHT RED-BROWN ,NOT THE DARK ONE.OTHERWISE BITTER TASTE WILL BE COME.
• FOR MAKING IT MORE CRISPY AFTER ROLLING LET IT DRY ON PAPER FOR 4-5 HOURS FROM BOTH SIDES,BUT COVERED IT FROM UPPER SIDE ALSO WITH TISSUE PAPER OTHERWISE UNWANTED TIGHT OUTER LAYER WILL COME OUT. 

AALOO TIKKI CHAAT WITH CHOLE/CURD

Tikki is very mouth watering dish in North India.It is easy to made & tasty to eat .It is popular street food of North India.Basically it is spiced potato patties stuffed with various fillings. 

INGRIDIENTS:

• Para boiled potato-3 large
• Bread-4 piece
• Onion-1 piece
• Raisins-1 handful
• Boiled peas-2 tbsp
• Lemon -1
• Coriander leaves-1 handful
• Green chilly-1 piece
• Salt-1 tsp
• Red chilly powder-1 tsp
• Refined oil- for shallow fry

METHOD:

• Para boil the potato in salty water.Boil the potato in high flame for 3-4 whistles.After 4 whistles steam out of pressure cooker without any resting time.
• Grate the potato .Grind the bread in mixy.Now mix grate potato,grinded bread,salt,lemon juice,red chilly powder,green chilly,coriander leaves in it.
• Now its time for making stuffing.
• boiled pea(frozen peas),chopped paneer,raisins,onion use these all things for stuffing.
• Now take potato dumble,add the stuffing inside it.
• Its time to cook tikki.
• Take non stick pan,add refined oil in it.Keep it in high flame for a minute  & then keep it in medium flame.
• Shallow fry the tikki in medium flame then it will come out crispy.

• How to make its chaat:

• Pour the sweet+salty curd on the top of tikki ,then add imli chutney ,now add chopped onion,pomegranate,chopped panner,nylon bhujia.
• There is another way to make chaat.Pour the kabuli channa sabji on tikki ,add imli chutney,chopped onion ,corriender leaves on it.Can sprinkle zero size nylon bhujia on it.

GUR KI MITHI MATHRI-WHEAT FLOUR VALI

• SERVING:10 MATHRI OF NORMAL SIZE                              RECEPIE TYPE:VEGAN
• COOKING TIME-30 MIN 

• DURING HOLY IT IS OFFER TO GODDESS SHEETLA MATA IN PUNJAB OF NORTH INDIA.IT IS A LONGLASTING SWEET ,GOOD WHILE TRAVELING ALSO.
• GENERALLY I AVOID REFINED FLOUR IN MY RECEPIES,SO ON THAT NOTE ,IN THIS I CAN REPLACE IT WITH WHEAT FLOUR.SO RELATIVELY WE CAN OPT BETTER OPTION .

INGRIDIENTS:

• WHEAT FLOUR-1.5 CUP
• MASH BANANA-1/2 PIECE
• GHEE-1/4(LITTLE MORE THAN 1/4 CUP OF NORMAL TEMPRATURE)
• CARDAMOM POWDER-1/2TSP
• FENNEL SEEDS-2 TSP
• JAGGERY-1/2CUP
• SHREDDED COCONUT -1TBSP

METHOD:

• SOAK THE CRUSHED JAGGERY WITH MIN AMOUNT OF WARM WATER FOR 4-5 HOURS.
• NOW SIEVE IT SO WE CAN GET RID OF  LUMPS.
• NOW TAKE WHEAT FLOUR,ADD MELTED GHEE IN IT .MIX IT PROPERLY FIRST.THAT IS MOST IMPORTANT.
• THEN ADD MASH BANANA,SOAKED JAGGERY,CARDAMOM POWDER,FENNEL SEEDS,COCONUT IN IT & KNEAD IT LIKE POORI DOUGH.
• KEEP IT IN CONTAINER SO THAT CRUST WILL NOT COME OUT OF THE OUTER  SURFACE.
• NOW ADD THE REFINED OIL 1/4TH LEVEL IN DEEP FRYING PAN.
• LET IT HOT FOR A WHILE,THEN KEEP IT IN MEDIUM FLAME(5-7 IF IT IS ELECTRIC ).
• NO REST TIME OF DOUGH IS REQUIRED,.JAGGERY DOUGH HAS TENDENCY TO HARD AS TIME GOBY,SO MAKE THE MATHRI AS WE KNEAD THE DOUGH.
• MEANWHILE TAKE A DUMBLE LIKE PARANTHA FOR PARANTHA,ROLL IT OVER  WITH ROLLER PIN WITH HELP OF LITTLE REFINED OIL OF MATHRI SIZE. 
• IT SHOULD BE THICK ALSO LIKE MATHRI.
• MAKE SMALL SMALL HOLE WITH KNIFE IN BOTH SIDE,FRY IT ON MEDIUM FLAME ON BOTH SIDES TILL IT BECAME DARK BROWN.
• DARK BROWN IS MOST IMPORTANT THING HERE,THEN IT WILL BE CRYSPY & FULL COOKED.FRYING ON HIGH FLAME CAN BE CAUSE UNCOOKED IN MIDDLE & NOT CRYSPY ENOUGH.
• KEEP IT ASIDE IN AIR TILL IT IS HOT.STORE IT IN CONTAINER.

TIPS:

• GENERALLY PEOPLE GET CONFUSE WITH MITTHI MATHRI & MITTHI POORI,SO FRIENDS MATHRI SHOULD BE CRYSP SO WE NEED TO DO HOLE IN IT,BUT PURI SHOULD BE SOFT & PUFF UP.
• WE CAN MAKE GUR PARANTHA ALSO ON TAWA IN LOW TO MEDIUM FLAME,BUT ITS TIME CONSUMING AS IT TAKES TIME   DUE TO SWEETNESS OF JAGGERY.
• IF U FEEL IT IS LESS SWEET SO U CAN ADD THE POWDERED SUGAR IN IT.
• DEEP FRY IT TILL IT BECOME DARK BROWN.MORE DARKER IS MORE CRISPIER.
• PINCH OF SALT WILL ENHANCE THE TASTE.
• RELISH IT WITH MANGO PICKLE OR CURD.

RAJASTHANI GATTE KI SABJI-PANEER WALE

This is delicacy of Rajasthan.Its very yummy but little bit difficult to make for beginners.It is steamed gram flour dumpling cooked in spicy gravy. Since childhood I am fond of it.So it has special corner for me.It has good combination with chapati.

Gatte ki sabji

Ingridients:

For Gatte: 

• Gram flour-1 cup
• Paneer-1/4cup
• carrom seeds-1/2tsp
• salt-1/4tsp
• termeric powder-1/4tsp
• red chilly powder-1/4tsp
• refined oil-1tbsp

For gravy:

• Cumin seeds-1/4tsp
• Onion-1 medium size
• Tomato-1 normal size
• Green chilly-1 normal size
• Ginger-1inch long
• Curd-2tbsp
• refined oil-1 medium tbsp

Garnishing:

• Cilantro-1 tbsp

Method:

• Mix the gram flour ,carrom seeds,salt,termeric powder,chilly powder,luke warm refined oil ,mashed fresh paneer in deep vessel.
• Now knead it with luke warm water like soft chapati dough.
• Divide the dough into 4 or 5 parts.Roll each one between  greased palms into a long smooth log approximately 5 inch length & 3/4 inch diameter.
• Slice the logs into 3/4 inch pieces.Now take a pressure cooker Add the water in it so that gatte can dip in it . Let it boil.Add 1/4 tsp salt,few drops of refined oil in the water.Now add the gatte logs in it.Cover it with lid.
• Refined oil prevent the gatte being sticky.
• Let it boil  till 2-3 whistles .   
• Keep it aside.

Gravy:

• Now its turn for gravy.Take a pan .Add  refined oil in it .Allow it to hot for a while .Add cumin seeds in it.
• Now its turn to add chopped onion.Saute it till it changes the color.Add ginger,tomato,green chilly paste.Saute the puree till it oozes out the oil & leave the surface of the pan .
• Now its time to add the blended curd in it.
• Now gravy has ready.   
• Pour this gravy into pressure cooker ,whistle it for once.
• Its ready for serve .Garnish it with cilantro.

Tips:

• Paneer is an optional ingridient but it enhances the smoothness of gatta. 
• If u  want to avoid adding tomato in the gravy.U can add curd +gram flour instead of it.Its texture will coming out like kadhi.