Sweet Potato Puri

Ingredients:

Sweet potato                                                     250 gm

Wheat flour                                                       500g

Cardamom powder                                           1 teaspoon

Oil to fry

Method:

  For making sweet potato puri first boil potatoes after that peel and mash it. Add potatoes and Cardamom powder into flour and make dough. Now heat oil into a pan. Make puri and deep fry till golden brown. Serve   hot with curry, chutney or mango pickle.

petha

Ingredients

    Ash gourd [petha]                                          1 kg                   

    Sugar                                                         750 gm

    Alum powder                                                 1 teaspoon

    Lemon juice                                                   1 tablespoon

Method

     Cut petha into half, remove skin and cut into pieces of desired size. Prick them with a fork or any other pointed thing. Place petha pieces in a large pan and pour sufficient water so as to just cover the pieces. Add alum powder and boil for about ten to fifteen minutes. Remove from heat,   drain and wash thoroughly under running water. Combine sugar with one cup of water and heat till sugar dissolves. Add lemon juice to remove scum, if any. Reduce heat to medium and add boiled petha.  Continue cooking till pethas get soften and sugar syrup is of three thread consistency, remove from heat and keep the pieces separately, so that they will not stick with each other, serve when cool.

Vegetable Curry

Ingredients:

• About 2 cups cauliflower cut into florets
• 1 cup green peas
• 1 carrot diced in about ½ inch pieces
• ½ cup sliced mushrooms,
• ½ cup sliced potatoes
• 6 tomatoes medium size
• 1/2 inch ginger
• 1 green chilli
• 2 tablespoons oil
• ½ teaspoon cumin seeds (jeera)
• ¼  teaspoon turmeric (haldi)
• ¼ teaspoon red pepper optional
• 1 tablespoon coriander powder (dhania)
• 1 teaspoon salt adjust to taste
• 1 teaspoon sugar adjust to taste
• ½ teaspoon garam masala,
• Approx. 2 tablespoons chopped cilantro (hara dhania)

Method

1. Blend 5 sliced tomatoes, green chillies and ginger to make a puree (or you can take sauce and ginger garlic paste)
2. Slice 1 tomato length wise into 8-10 pieces and set aside.
3. Heat the oil in a cooker. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
4. Add the cumin seeds, as seeds crack add tomato puree, coriander, turmeric, garam masala, sugar and salt. Cover the pot and cook for about 5 minutes.
5. Add all the vegetables and ¼ cup of water. Cover the lid and let it cook for about 10 minutes over medium heat. 
6. Turn off the heat and add tomato slices, and cilantro, stir and cover the pan for few minutes before serving.

Chole

Ingredients:

• 100gm chickpea (chole)
• 2 medium tomatoes
• ½ piece ginger
• 1 green chilli
• 3 tablespoon oil
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon coriander powder (dhania)
• ½  teaspoon turmeric (haldi)
• ½  teaspoon red pepper adjust to taste
• ½  teaspoon salt adjust to taste
• ½  teaspoon garam masala

Method:

1. Drain the liquid out of the chickpeas and rinse the chick peas well.
2. Blend the tomatoes, green chillies, and ginger to make a puree (or you can take sauce and ginger garlic paste).
3. Heat the oil in a pressure cooker. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. Add cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and cook for about 4 minutes on medium heat.
6. Add the garam masala and let it cook for another minute.
7. The mixture will start leaving the oil.
8. Add salt and one half cup of water and let it cook covered for 4 to 5 minutes on medium heat covered.
9. Add the chickpeas and mash them lightly with a spatula so they soften Note: add more water as needed to keep the gravy consistency to your liking, close the lid and let it cook on low heat for 7 to 8 minutes.

Balu shahi

Ingredients:

Refined flour                                           500    Gram

Sugar                                                       500    Gram

Ghee                                                            1    Cup

Cardamom Powder                                     ½    Tsp

Soda bicarbonate                                         1     Tsp

Refined Oil to Fry

Yogurt                                                           2     Cups

Lemon juice                                                  1     Tsp

Method:

To make Balu shahi first of all mix soda bicarbonate and ghee with flour. Add beaten yogurt and knead into soft dough. Cover and allow it to stand for forty five minutes. Divide into equal portions and shape into balls. Take care not to overwork the dough. Make a slight dent in the centre of the ball with your thumb. Heat sufficient ghee in a kadai and when it is medium hot add the prepared dough balls and deep fry on very low heat. When balu shahis will start floating to the top. Turn gently and fry on the other side till golden. Drain and allow to cool to cool to room temperature. Heat together sugar and water till it reaches a two string consistency. Add lemon juice to stop crystallization of the syrup then remove the syrup from the heat and soak the fried balu shahis in it for thirty minutes .Gently remove from the sugar syrup and place on serving plate.

Tips:

1. Dough should not be beaten it just for making ball.               

2. For the consistency of syrup add little amount of lime juice.