RECIPES
1. SPROUTED CHANA USUAL
(Serves 8)
I n g r e d i e n t s :
- 8 curry leaves
- 4 green chilies, chopped
- 2 cups red chana, soaked
for one night, drained and wrapped in a piece of muslin cloth
till well sprouted
- 2 cups cashew nuts, soaked
in water for 2 hours
- 1 cup grated coconut
- one and half cup coriander
leaves, chopped
3 tbsp oil
- one and half tsp mustard
seeds
- one and half tsp cumin
seeds
- one and half tsp turmeric
powder one fourth tsp asafoetida
salt and sugar to taste
Method:
Clean and pressure cook sprouted chana till soft but whole. Boil
cashew nuts till soft. Drain both and reserve. Heat oil in a pan.
Add cumin and mustard seeds. When they pop, add green chillies,
curry leaves, asafoetida and turmeric powder. Stir fry. Add chana,
cashew nuts and a little water. Add salt and a pinch of sugar to
give a sweet touch. Mix well and cook Garnish with grated coconut
and chopped coriander leaves. Serve hot
2. SHRIKHAND (Serves 4)
I n g r e d i a n t s :
- 2 cups sour yoghurt
- 2 cups fresh yoghurt
- 3 one half cups ground
sugar
- 4 tbsp sliced almonds and
pistachios
- 1 tsp cardamom and nutmeg
powders
one half tsp saffron
- one fourth tsp edible yellow
color
Mix both yoghurts and hang
up in a piece of muslin. Drain out all liquid. Holding a fine cloth
over a bowl, rub the hardened yoghurt or chakka through it, adding
sugar alternately. When the mixture is ready, add all the other
ingredients. Mix well, chill and serve with hot puris.
3. SOONTH PANAK
I n g r e d i a n t s :
- 8 peppercorns, ground
- 1 cup jaggery
- 1 tsp dry ginger, ground
- one half tsp cardamom powder
Method
Melt jaggery in 6 cups of cold water. Add the remaining ingredients
and stir.
Refrigerate and serve chilled.
4. PURIS
I n g r e d i a n t s :
- 3 cups whole wheat flour
- 1 tsp salt
- 3 tbsp oil or melted ghee
- one and half-1 cup water
- About 3 cups vegetable
oil for frying
Method
Combine flour and salt. Add oil or ghee, rubbing it in with the
fingers. Add one and half cup of water and continue mixing until
you have a smooth dough. Add more water if needed to achieve a silky
consistency.
Lightly oil a work surface
and knead the dough for 15 minutes. Divide the dough into 24 equal
parts. Roll each one into a ball and flatten it between your palms.
Put a little more oil onto the work surface and roll each piece
into an even 4" circle. Cover these circles with a slightly
damp dish towel to keep them from drying out.
Heat the vegetable oil in
a frying pan over medium heat. Slip a puri into the oil, it should
puff right up and float to the top. Using a slotted spoon or spatula,
flip the puri gently; continue to cook and flip until both sides
are golden brown. Drain the oil and serve hot.
7. PANNA (Raw Mango Juice)
I n g r e d i a n t s :
- 1 raw mango
- 1 one and half cup sugar
- one fourth tsp saffron
strands
- one and half tsp cardamom
powder
- 1 tiny bit nutmeg
Method
Peel and chop mango into chunks.
In a pan, put mango, sugar and nutmeg. Boil till the mango is soft.
Cool.
Blend in mixie till smooth. Sieve. Add cardamom, saffron and bring
to boil, stirring continuously. Take off heat. Cool.
As and when required add a tbsp or more to a glass of chilled water
and mix with an egg-beater, to froth. The pulp may be stored in
the freezer for over a month. Making Time: 30 mins.Shelflife: 1
month if refrigerated
8. PURAN
POLI
I n g r e d i a n t s :
This dish is called Puran
Poli in Maharashtra, Bobbatlu in Andhra and Holige in Karnataka.
Ingredients
- 300gms. channa (yellowgram)
dal
- 300 gms. jaggery (molasses)
- 1 tsp. cardamom powder
- 150 gms. plain flour
- 1 tbsp. ghee
- warm water to knead dough
- ghee to serve
Method
Boil dal in plenty of water till soft but not broken. Drain in a
colander for 10-15 minutes. Pass through an almond grater little
by little till all dal is grated. Mash jaggery till lumps break.
Mix well into dal. Put mixture in a heavy saucepan and cook till
a soft lump is formed Take care to stir continuously, so as not
to charr. Keep aside. Mix ghee, flour, add enough water to make
a soft pliable dough. Take a morsel sized ball of dough, roll into
a 4" round. Place same sized ball of filling in centre, all
round and seal. Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown. Repeat other side. Take
on serving plate. Apply a tsp. of ghee all over top. OR
Shallow fry on griddle like a paratha for a better flavour.Serve
hot with dal or amti.
Note: The water drained from
boiling dal is used to make the amti. ( a thin curry made using
black masala, garam masala and some mashed dal.)
Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator
for a week
7. GULABJAMUN
I n g r e d i a n t s :
- one fourth kg gulabjamun
khawa
- 7 tbsp milk powder
- 6 tbsp maida or araroot
powder
- one eight tsp soda bicarbonate
- one and half kg sugar
- one and half tsp rose essence
- 3 tbsp of water
Method
1. Mix khawa, milk powder, maida and soda bicarb in water.
2. Knead into soft dough, till it is smooth.
3. Mould into round shapes.
4. Simultaneously, heat one-and-half katori of refined oil or ghee.
5. Lower the flame and fry the balls till golden brown.
6. Boil water with three katoris of sugar. Boil till it forms syrup
of one-string consistency.
7. Add rose essence to this mixture. Lower flame and add gulabjamuns.
Serve
8. STRAWBERRY, MANGO AND KESAR SHRIKHAND
I n g r e d i a n t s :
- 1 one and half litre curd
- 120 gms sugar, powdered
- 20 gms mango pulp
- 20 gms strawberry pulp
- 1 gm kesar
Method
1. Hang curd in a muslin cloth and allow the water to drain.
2. Sprinkle sugar and pass through a fine sieve.
3. Divide it equally into three portions and add mango, strawberry
and kesar separately.
4. Serve with hot puris.
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