Mitho Lolo – Sweet Flat Bread

Preparation time 10 minutes

Cooking time 15 minutes

Servings 10

Ingredients:

Sugar ½ cup

Cardamom granules of 3-4 cardamom

Whole Wheat Flour 1 cup

Ghee 2 tbsp

Oil to deep fry

 

Sugar Powder and Dry Rose Petals for garnishing.

 

Method:

Take Sugar and Cardamom granules in a pan. Add ½ cup of water and boil on medium flame until Sugar is diluted.

 

Take Whole Wheat Flour in a bowl. Add Ghee and mix well. Knead very stiff dough adding prepared Sugar-Cardamom water gradually as needed.

 

Roll number of thick round Roti of prepared dough. Cut number of small rounds from rolled Roti with a cookie cutter or a lid with sharp edge.

 

Heat Oil to deep fry. Deep fry all small round cuts in heated Oil. Flip occasionally to fry both sides well. Deep fry to dark brownish to make crispy.

 

Arrange them on a serving plate.

 

Sprinkle Sugar Powder over them and arrange 1-2 Dry Rose Petal on each. Pour 3-4 drops of prepared Sugar-Cardamom syrup over each of them.

 

Leave them to cool down to room temperature.

 

Serve anytime later.

 

Make Your Shitla Satam day a Sweet Day with Mitho Lolo…Sweet Flat Bread…

 

(Shitla Satam is a Hindu Festival Day which is celebrated in the name of one of The Hindu Goddess and the day is celebrated as Non-cooking day)

Aalu ki Fulori

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

Ingredients:

For Tomato Chutney:

Tomato whole 1

Garlic buds 5-6

Green Chilli chopped 2-3

Fresh Coriander Leaves 2 tbsp

Cumin Powder 1 ts

Jaggery 1 ts

Salt to taste

Mustard Oil 1 ts

Panch Phoran 1 ts

(Fenugreek Seeds, Fennel Seeds, Black Mustard Seeds, Cumin Seeds and Nigella Seeds)

 

For Alu ki Fulori:

Potato boiled and peeled 2

Green Chilli finely chopped 1

Onion finely chopped 1

Fresh Coriander Leaves 1 tbsp

Gram Flour ½ cup

Red Chilli Powder 1 ts

Mango Powder ½ ts

Cumin Powder ½ ts

Chat Masala ½ ts

Salt to taste

Oil to deep fry

 

Method:

For Tomato Chutney:

Roast or Grill a whole Tomato on low flame. Rotate while roasting or grilling to get it roasted or grilled all sides. When Tomato skin becomes blackish, leave it to cool down. Then, remove the skin of Tomato.

 

Take skinned Tomato in a beating bowl.  Add Garlic buds, chopped Green Chilli, Fresh Coriander Leaves, Cumin Powder, Jaggery and Salt. Beat this very well coarse paste. Take it in a bowl.

 

Heat Mustard Oil in a pan. Add Panch Phoran. When crackled, add this in beaten Tomato mixture and mix very well.

 

Keep it a side to serve later with Fulori.

 

For Alu ki Fulori:

Crush boiled and peeled Potato. Please don’t mash, just crush.

 

In crushed Potato, add finely chopped Green Chilli, finely chopped Onion, Fresh Coriander Leaves, Gram Flour, Red Chilli Powder, Mango Powder, Cumin Powder, Chat Masala and Salt. Mix very well. It will become like a loaf.

 

Heat Oil to deep fry on medium flame.

 

Put number of small sized lumps in heated Oil and deep fry to little dark brownish. Flip occasionally to fry all sides well.

 

Serve Fresh and Hot with prepared Tomato Chutney.

 

Enjoy Very Popular Street Food of BIHAR…The Leading State of India in Northen…

Aalu Poha Chana Chevdo – Nagpuri Tarri

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

Oil 2 tbsp

Cinnamon Leaves 1

Dry Red Chilli 2

Carom Seeds ½ ts

Mustard Seeds ½ ts

Asafoetida Powder Pinch

Brown Chickpeas boiled 1 cup

Salt to taste

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 1 ts

Tamarind Water 1 tbsp

Fresh Coriander Leaves 1 tbsp

 

Alu-Poha (Potato-Flattened Rice) for serving

Poha Chevdo for serving

 

Varhadi Masala 1 ts

 

(Varhadi Masala : Star Anise 10 gm, Dry Red Chilli 125 gm, Dry Coriander Granules 250 gm, Cinnamon Leaves 125 gm, Black Pepper Granules 50 gm, Cumin Seeds 50 gm, Caraway Seeds 10 gm, Clove Buds 10 gm, Cinnamon 10 gm, Black Stone Flowers (Dagad Phool / Kalpasi / Chabila) 50 gm, Fenugreek 25 gm, Poppy Seeds 25 gm, Large Cardamom 50 gm, Mace Blades 10 gm. Dried and ground powder of all these listed spices)

 

Method:

Heat Oil in a pan. Add Cinnamon Leaves, Dry Red Chilli, Carom Seeds, Mustard Seeds and Asafoetida Powder. When spluttered, add boiled Brown Chickpeas and mix well. Add Salt, Red Chilli Powder, Turmeric Powder and Coriander-Cumin Powder and Varhadi Masala. Mix well. Add Tamarind Water and mix well. Continue cooking on medium flame for 5-7 minutes. Stir occasionally. Add Fresh Coriander Leaves and mix well. Remove the pan from the flame.

 

Take Alu-Poha on a serving plate. Spread prepared Chickpeas mixture. Sprinkle Poha Chevdo.

 

Serve immediately for fresh taste.

 

 

Morning or Afternoon…

 

Snacking with Nagpuri Tarri Poha…

Tava Schezwan Rice – Pan Rice Schezwan

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

 

Ingredients:

Oil 2 tbsp

Garlic chopped 1 tbsp

Ginger grated 1 tbsp

Onion chopped 1

Capsicum chopped 1

Carrot chopped 1

Cabbage chopped  ½ cup

Cauliflower chopped ½ cup

Salt to taste

Monosodium Glutamate-MSG Pinch

(Aji-No-Moto)

Schezwan Masala  2 tbsp

Rice boiled or steamed 1 cup

Onion Rings and Capsicum Rings for garnishing

Method:

Heat oil on a flat pan. Add Garlic, Ginger and Onion. When partially fried, add Capsicum, Carrot, Cabbage and Cauliflower. Mix well while cooling on high flame. No water please. When partially cooked, Add Salt, MSG and Schezwan Masala. Mix well. Add boiled or steamed Rice. Toss to mix well while cooking on high flame for 3-4 minutes.

 

Garnish with Onion Rings and Capsicum Rings.

 

Serve with Schezwan Soup.

 

Enjoy Irresistible Rice in Chinese Flavour.

Cheese Spinach Khandvi

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons

Ingredients:
Spinach Puree ½ cup
Buttermilk sour 2 cup
Gram Flour 1 cup
Salt to taste
Cheese Spread 3 tbsp
Chilli Flakes ½ ts
Oregano ½ ts
Butter 1 ts
Garlic Paste 1 ts

Method:
Take Spinach Puree in a bowl. Add sour Buttermilk, Gram Flour and Salt. Whisk it well. Make sure of no lump.

Take prepared mixture in a deep round bottom pan. Put the pan on low flame. Cook it while stirring occasionally as needed to avoid lumps until mixture thickens.

Spread prepared thickened mixture on an open wide plate. Spread the Spread Cheese over it. Sprinkle little Chilli Flakes and Oregano. Leave it cool down for 10-15 minutes.

Cut in strips. Roll each strip. Khandvi is ready.

Heat Butter in a pan. Add Garlic Paste, Chilli Flakes and Oregano. When sautéed, pour this tempering on prepared Khandvi.

Serve Fresh and Hot to Enjoy the Real Taste of Spinach in Khandvi.

Enjoy Traditional Gujarati Savoury with Twist…

Oats Rava Dhokla – Oats Dhokla

Preparation time: 10 minutes

Cooking time: 20 minutes

For 2 persons

 

Ingredients:

Oat Powder ½ cup

Semolina ½ cup

Spinach Puree ½ cup

Green Chilli Paste ½ ts

Ginger Paste ½ ts

Curd ¼ cup

Salt to taste

Fruit Salt 1 ts

Oil for greasing

For Tempering:

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Sesame Seeds 1 ts

Curry Leaves 4-5

Dry Red Chilli 2

Fresh Coriander Leaves for garnishing

 

Method:

In a mixing bowl, take Oats Powder, Semolina, Spinach Puree, Green Chilli Paste, Ginger Paste and Curd. Mix well. Add little water as needful, approx ½ cup. Mix very well.

 

Leave it to rest for 10 minutes.

 

Then add Salt and Fruit Salt and mix well.

 

Grease steamer plate and bowls with Oil. Fill in greased plate and bowls with prepared mixture.

 

Preheat steamer for 5-7 minutes. Arrange prepared steamer plate and bowls inside the steamer.

 

Steam it for 10-12 minutes on high flame.

 

Remove plate and bowls out of steamer and keep a side.

 

For Tempering:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Sesame Seeds, Curry Leaves and Dry Red Chilli. When crackled, pour this tempering on steamed Dhokla in the plate and bowl.

 

Cut Dhokla in the plate and remove from plate and bowls.

 

Serve hot with tomato ketchup or homemade green chutney.

 

Enjoy Healthy Oats in Gujarati Dhokla.

Baked Wada Pav

Preparation time: 30 minutes

Cooking time: 40 minutes

Servings: 6

Ingredients:

For Stuffing:

Oil 1 ts

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Skinned and Split Black Gram 1 tbsp

Ginger-Garlic-Green Chilli 1 tbsp

(chopped)

Curry Leaves 4-5

Turmeric Powder ½ ts

Potato boiled and chopped 2

Fresh Coriander Leaves 1 tbsp

Dry Garlic Chutney 1 tbsp

For Pav (Buns):

Milk 150 ml

Sugar 2 ts

Dry Yeast 1 ts

Refined White Wheat Flour 200 gm

(maida)

Milk Powder 2 tbsp

Salt to taste

Butter 3 tbsp

 

Oil for greasing

 

Milk and Butter for polishing

 

Green Chutney for serving

 

Method:

For Stuffing:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Skinned and Split Black Gram, chopped Ginger-Garlic-Green Chilli and Curry Leaves. When sautéed, add Turmeric Powder, boiled Potato, Fresh Coriander Leaves. Mash boiled Potato while mixing well on low flame. Cook for 2-3 minutes. Remove the pan from flame.

 

Prepare number of small balls of prepared stuffing.

 

Coat prepared balls with Dry Garlic Chutney. Keep a side.

For Pav (Buns):

Lukewarm Milk. Add Sugar and Dry Yeast. Mix well. Cover the pan with a lid. Leave it for approx 5 minutes.

Take Refined White Wheat Flour in a bowl. Add Milk Powder and Salt. Mix well. Knead soft dough adding Milk and Yeast mixture. Add Butter and mix well. Rub the dough repeatedly for 5-7 minutes. Leave it to rest for 90 to 120 minutes.

 

Then, take the dough on a rolling board or any hard surface. Punch it for 3-4 minutes.

 

Make number of medium size lumps of dough. One by one, take lump, squeeze and press lightly and tap with a palm to shape it thick round. Put 1 ball of stuffing in the middle of it and wrap it shaping it a ball.

 

Repeat to make number of balls.

 

Grease baking dish with Oil. Put all prepared stuffed balls on a greased baking dish. Leave it for approx 30 minutes. (out of oven).

 

Then, brush Milk on all balls in a baking dish.

 

Pre-heat oven. Bake for 20 minutes at 200°.

 

Brush Butter on all balls after baking.

 

Arrange bakes balls on a serving plate.

 

Serve hot with Green Chutney.

 

Are You Fond of Mumbaiya Wada Pav…!!!???

 

                                                Here is Wada Pav…Sophisticated…Baked Wada Pav…!!!

Mexican Macaroni Salad

Prep.20 min., Cooking time 30 min., for 4 Persons

Ingredients:

For Orange Salsa:

            Orange finely chopped           1 cup

            Tomato finely chopped           ½ cup

            Fresh Coriander Leaves         ¼ cup

            Tomato Ketchup                     1 tbsp

            Hot Chilli Sauce                      1 ts

            Chilli Flakes                             ½ ts

            Oregano                                  ½ ts

            Cumin Powder                        ½ ts

            Salt to taste

For Dressing:

            Sour Cream                            4 tbsp

            Mayonnaise                            4 tbsp

            Tabasco Sauce                       ¼ ts

            Mexican Seasoning                ½ ts

            Tomato Ketchup                     1 tbsp

            Cumin Powder                        ½ ts

            Black Pepper Powder             ½ ts

            Orange Zest                            1/8 ts

            Salt to taste

For Salad:

            Macaroni                                 1 cup

            Kidney Beans                          1 cup

            Corn                                        ½ cup

            Tomato chopped                     1

            Onion chopped                       1

            Spring Onion chopped            1

            (include little chopped leaves of Spring Onion)

            Olives chopped                       1 tbsp

            Jalapeno chopped rings          1 tbsp

            Corn Chips for garnishing

Method:

For Orange Salsa:

Take all listed ingredients for Orange Salsa in a bowl. Toss to mix well. Keep in refrigerator.

For Dressing:

Take all listed ingredient for Dressing in a bowl. Mix well. Keep it a side to use later.

For Salad:

Boil Macaroni, Kidney Beans and Corn separately. Strain the water from all and keep separately.

Take boiled Macaroni in a bowl. Add half of prepared Dressing. Mix well and keep a side.

Take boiled Kidney Beans in another bowl. Add chopped Tomato, Onion, Spring Onion, Olives and Jalapeno. Mix well slowly taking care of not crushing Kidney Beans. Add boiled Corn. Mix well again. Add remaining mixture for Dressing. Turn over the stuff slowly to mix well.

Sterilise a serving plate.

Put prepared Macaroni mixture spreading on the serving plate.

Put prepared Kidney Beans mixture spreading on it.

Put refrigerated Salsa spreading on it

Garnish with some Corn Chips.

Serve immediately to enjoy fresh taste.

Make Your Meal with Mind blowing Mexican Macaroni Salad. 5��wV

Instant Suji Dhokla – Instant Rava Dhokla – Instant Semolina Dhokla

Prep.5 min., Cooking time 20 min., for 2 Persons

Ingredients:

                Semolina                             1 cup

                Curd                                      1 cup

                Ginger-Chilli Paste           1 ts

                Salt to taste

                Fruit Salt                              1 tbsp

                Oil                                           2 tbsp

                Mustard Seeds                 1 ts

                Dry Red Chilli                      2

                Sesame Seeds                   1 ts

                Curry Leaves                      5

                Green Chilli chopped      2

                Fresh Coriander Leaves for garnishing

Method:

Take Semolina in a mixing bowl.

Add Curd and littler as needful to prepare batter for Dhokla. Leave it to rest for 10 minutes.

Meanwhile, take water in a steamer and put it on flame to boil.

Put an Oil greased plate in the steamer.

In Dhokla batter, add Salt, Gigner-Chilli Paste and Fruit Salt. Mix well.

Pour prepared batter in the plate in heated steamer.

Cover the steamer and steam for 15 minutes.

When steamed, remove the plate from the steamer and leave it to cool off.

When cooled off, cut prepared Dhokla in medium size pieces.

Heat Oil in a pan.

Add Mustard Seeds, Dry Red Chilli, Sesame Seeds, Curry Leaves and chopped Green Chilli.

When crackled, pour all over prepared Dhokla.

Garnish with Fresh Coriander Leaves.

Take few pieces on a serving plate.

Serve Fresh for its best taste.

Cheese Chilli Potli – Cheese Chilli Bag

Prep.20 min., Cooking time 30 min., Servings 10

Ingredients:

For Dough:

            Refined White Wheat Flour (Maida)                           1 cup

            Semolina                                                                     2 tbsp

            Oil                                                                                2 tbsp

            Salt

For Stuffing:

            Cabbage grated                                                          1 cup

            Turmeric Powder                                                        1 ts

            Salt

            Oil                                                                                1 ts

            Chilli Paste                                                                  1 tbsp

            Garam Masala                                                            ½ ts

            Cheese                                                                        30 gm

            Oil for Deep Frying

            Grated Cabbage for garnishing                                  2 tbsp

Method:

Take Refined White Wheat Flour and Semolina in a kneading bowl. Add Oil and Salt. Knead semi soft dough adding water slowly as needed.

Take grated Cabbage in a bowl. Add Salt and Turmeric Powder. Leave to for apporx 15 minutes. Then squeeze cabbage to remove the water to make it dry.

Heat Oil in a pan on low flame. Add Chilli Paste. Add Cabbage and fry it for 3-4 minutes on low flame. Leave it to cool down. Add Garam Masala and Cheese. Mix well.

Roll number of small chapatti (puri) from prepared dough. Put 1-2 tbsp of prepared cabbage stuffing in the middle of Puri. Fold border of Puri to wrap the stuffing giving shape of a small bag. Don’t shape it like ball. Prepare small stuffed bags of all Puri.

Deep fry all stuffed bags in oil to light brownish.

Garnish with Grated Cabbage.

Serve Hot with any Home Made Chutney or Sauce of choice.

Open Stuffed Bags in Mouth and Fill Your Hungry Tummy with Cabbage Delicacy.

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