Adad ni Puri / Black Gram Puri

Preparation time 10 minutes

Cooking time 15 minutes

Yield 20 Puri

 

Ingredients:

Skinned and Split Black Gram 1 cup

Ginger-Chilli Paste 1 tbsp

Oil 1 tbsp

Refined White Wheat Flour 2 cup

Salt to taste

Oil to deep fry

 

Method:

Soak Skinned and Split Black Gram for approx 4 hours. Then, strain it.

 

Then take it in a wet grinding jar of mixer. Crush it to fine paste. Remove it in a bowl.

 

Add Ginger-Chilli Paste, Salt and Oil. Mix well.

 

Add Refined White Wheat Flour slowly as needed and water as needed to knead stiff dough.

 

Make number of small lumps of dough. Then, roll number of small thin round Puri from lumps.

 

Heat Oil to deep fry. Deep fry all rolled Puri to light brownish. Turn over when needed to deep fry well both sides of all Puri.

 

Serve with vegetable of Choice or Spiced Curd or Raita of choice.

 

Are You Fed up of Regular Wheat Flour Puri…!!!

 

                                    Try This Different Puri…Black Gram Puri…

 

                                                                        Enjoy with Ginger-Potato…

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Batata nu Aadu varu Shak / Ginger Potato

Preparation time 3 minutes

Cooking time 10 minutes

Serving 1

 

Ingredients:

Potato boiled 4

Ghee 3 tbsp

Cumin Seeds 1 ts

Fennel Seeds 1 ts

Cinnamon Leaves 2

Cinnamon 1 small pc

Clove Buds 4-5

Ginger-Chilli Paste 2 tbsp

Fennel Seeds Powder 1 tbsp

Garam Masala 1 ts

Black Pepper Powder 1 ts

Black Salt Powder 1 ts

Lemon Juice of 1 lemon

Grated Ginger to garnish 1 tbsp

 

Method:

Heat Ghee in a pan on low flame. Add Cumin Seeds, Fennel Seeds, Cinnamon Leaves, Cinnamon and Clove Buds. When spluttered, add Ginger-Chilli Paste, stir it. Add 3 boiled Potato. Toss to mix well. Add Fennel Seeds Powder, Garam Masala, Black Pepper Powder, Black Salt Powder and Lemon Juice. Toss to mix well. Let it be cooked on low flame.

 

Meanwhile, take remaining 1 boiled Potato in a small bowl. Add 3-4 tbsp of water and crush the Potato in water.

 

Add crushed boiled Potato in the pan on low flame. Mix well and continue cooking for 4-5 minutes.

 

Sprinkle grated Ginger to garnish.

 

Serve Hot.

 

Ginger-Potato can be Enjoyed solely or with Roti or Naan or Black Gram Puri.

 

Sparkle Your Tongue with Sparkling Taste of Ginger-Potato…

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Honey-Ginger Flat Cookies

Preparation time 10 minutes

Baking time 30 minutes

Yield 10 Cookies

 

Ingredients:

Butter 50 gm

Powder Sugar 30 gm

Honey 1 tbsp

Ginger Paste 1 tbsp

Maida 100 gm

(Refined White Wheat Flour)

Brown Sugar for garnishing

 

Method:

Take Butter and Powder Sugar in a mixing bowl. Whisk it very well.

 

Add Honey, Ginger Paste and Maida. Knead stiff dough. Now water at all, please.

 

Prepare number of small lumps from prepared dough. Sprinkle Brown Sugar on each lump.

 

Preheat Khakhra maker.

 

Put one lump on preheated Khakhra maker and press it little. Leave it switched on until Cookie becomes crispy.

 

Repeat to prepare all Cookies. Leave them to cool down.

 

Enjoy more with Latte Macchiato.

 

Sweet and Spicy…Honey-Ginger Flat Cookies…

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Healthy Squares

Preparation time 10 minutes

Cooking time 20 minutes

Servings 10

 

Ingredients:

Semolina (Ravo-Suji) ½ cup

Oats ½ cup

Oil 2 tbsp

Onion finely chopped 1

Green Peas 2 tbsp

Carrots finely chopped 2 tbsp

Capsicum finely chopped 2 tbsp

Green Chilli finley chopped 1 tbsp

Salt to taste

Mixed Herbs ½ ts

Lemon Juice 2 ts

Potato boiled and mashed 1

Fresh Coriander Leaves                1 tbsp

Fresh Mint Leaves 1 tbsp

Cheese                 10g

Oil to shallow fry

Ketchup for serving

 

Method:

Dry roast Semolina and Oats on non-stick pan and keep a side.

 

Heat Oil in a pan. Add finely chopped Onion, Carrots, Capsicum, Green Chilli and Green Peas. Sauté well.

 

Add Salt, Mixed Herbs and Lemon Juice. Mix well.

 

Add dry roasted Semolina and Oats. Sauté a bit.

 

Add 1 ½ cup of water and cook on low-medium flame. When no excess water remains, switch off the flame.

 

Add boiled and mashed Potato, Fresh Coriander Leaves, Fresh Mint Leaves and Cheese. Mix well.

 

Take prepared mixture on a plate and spread it and leave it for a while to cool off.

 

When it is cooled off, cut it in number of Squares.

 

Shallow fry all Squares.

 

Serve fresh and hot with ketchup.

 

Make your precious holiday worth to relax and enjoy something differently tasteful snacks.

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Tomato Dhaniya Shorba

Preparation time 10 minutes

Cooking time 20 minutes

Yield 1 bowl

 

Ingredients:

Oil 1 ts

Black Pepper 5-7

Whole Coriander 1 tbsp

Cumin Seeds 1 tbsp

Cinnamon 2 pcs

Big Cardamom 1

Clove buds 5

Onion chopped 1

Garlic chopped 5 buds

Carrots chopped 2 tbsp

Tomato chopped 5-6

Ginger Paste 1 ts

Salt to taste

Fresh Coriander Stalks chopped ½ cup

Kashmiri Red Chilli Paste 1 ts

Butter 1 ts

Clove-Cinnamon Powder Pinch

 

Garlic Breads for serving

 

Method:

Heat Oil in a pan.

 

Add Black Pepper, Whole Coriander, Cumin Seeds, Cinnamon 1 pc, Big Cardamom and Clove Buds and sauté well.

 

Add chopped Onion, Garlic, Carrots, Tomato and Ginger Paste. Mix well.

 

Add littler water and Salt. Mix well.

 

Cover the pan with a lid and cook on medium flame until Tomatoes are cooked well.

 

Add chopped Fresh Coriander Stalks and Kashmiri Red Chilli Paste. Mix well.

 

Add 1 glass of Water and let it boil on medium flame for a while.

 

Strain the mixture and collect Spiced Water in a bowl. Keep it a side.

 

Heat Butter in a pan on low flame.

 

Add 1 pc of Cinnamon.

 

When spluttered, add Spiced Water and Clove-Cinnamon Powder. Let it boil for 3-4 minutes on medium flame.

 

Serve Hot and Fresh with Garlic Breads.

 

Spice Up with Spicy and Healthy Tomato-Coriander Shorba.

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Kashmiri Pink Tea

Preparation time 3 minutes

Cooking time 20 minutes

Servings 2

 

Ingredients:

Water 1 cup

Kashmiri Green Tea 1 tbsp

Soda-bi-Carb ½ ts

Ice Cubes 5-6

Cardamom granules of 2 cardamom

Star Anise 1

Cinnamon 1 small piece

Milk 1 cup

Sugar Powder 1 tbsp

Fennel Seeds Powder ½ ts

Salt Pinch

Almond and Pistachio for garnishing

 

Method:

Take 1 cup of Water in a pan and put it for boiling. Add Kashmiri Green Tea while boiling. When boiled, add Soda-bi-Carb and continue boiling while stirring for 2-3 minutes. Switch off the flame.

 

Add Ice Cubes. Switch on the flame again to boil it again. Add Cardamom granules, Star Anise and Cinnamon while boiling. When boiled very well, strain it and put strained water again for boiling. Add 1 cup of Milk while boiling and boil it repeatedly 5-7 times while stirring to prevent boil over.

 

Strain it in a cup or glass.

 

Add Sugar Powder, Fennel Seeds Powder and Salt. Stir it to mix well.

 

Take it in a serving cup of glass.

 

Sprinkle Almond and Pistachio pieces to garnish.

 

Serve Fresh.

 

Have a Cup of Kashmiri Pink Tea and make Pink Cold of Winter Joyful.

 

The Wonderful Gift from the People Of Heaven on the Earth…The Kashmir…

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Green Bhaji Pav

Preparation time 15 minutes

Cooking time 15 minutes

For 2 persons

 

Ingredients:

Oil 2 tbsp

Ginger-Garlic-Chilli Paste 1 tbsp

Spring Onion chopped 1 cup

Spring Garlic chopped ¼ cup

Tomato chopped 2

Capsicum chopped 1

Mix Vegetables chopped 2 cup

(Egg Plants, Potato, Bottle Gourd, Cabbage, Cauliflower)

Spinach Puree ½ cup

Green Peas 2 tbsp

Pavbhaji Masala 1 ts

Garam Masala 1 ts

Salt to taste

Spring Garlic chopped for tempering             2 tbsp

Onion Rings for garnishing

Buns for serving

Method:

Heat Oil in a pan. Add Ginger-Garlic-Chilli Paste, Spring Onion, Spring Garlic, Tomato, Capsicum and Mix Vegetables. Partially cook on low-medium flame for a while. Add Pavbhaji Masala, Garam Masala and Salt. Mix well. Add Spinach Puree and Green Peas. Continue cooking for a while.

 

In another pan, heat Oil. Temper Spring Garlic in heated oil.

 

Pour tempered Spring Garlic on cooked vegetable.

 

Garnish with Onion Rings.

 

Serve with Buns.

 

Enjoy Diversified Taste of Bambaiya Bhaji Pav (Mumbai Bhaji Pav).

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Eggplants Rolls

Preparation time 20 minutes

Cooking time 25 minutes

Servings 6

 

Ingredients:

Eggplants roasted or boiled and mashed 1 cup

Oil 1 tbsp

Ginger-Chilli Paste 1 ts

Garlic Paste 1 ts

Onion chopped 1

Green Peas 2 tbsp

Carrot chopped small cubes of 1 carrot

Capsicum chopped small pieces of 1 capsicum

Salt to taste

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Garam Masala 1 ts

Ketchup 2 tbsp

Fresh Bread Crumb 1 cup

Refined White Wheat Flour Slurry 1 cup

Oil to deep fry

Chutney or Ketchup for serving

 

Method:

Heat Oil in a Pan. Add Ginger-Chilli Paste, Garlic Paste and Onion. When Onion becomes soft, add Green Peas, Carrot and Capsicum. Cook for 2-3 minutes on low-medium flame. Add Salt, Turmeric Powder, Red Chilli Powder, Garam Masala and mix well. Add Ketchup and mix well while continue cooking for 2-3 minutes. Remove from the flame and shift the mixture in a bowl. Add mashed Eggplants and also add Fresh Bread Crumb as needful to prepare the semi stiff mixture.

 

Prepare number of roll from the mixture.

 

One by one, dip all rolls in Slurry, coat with Fresh Bread Crumb and deep fry to light brownish. Turn over rolls slowly while deep frying  taking care of not breaking any roll to deep fry them all around.

 

Serve Hot with Home Made Chutney or Ketchup of choice.

 

Generate Natural Heat in Your Body with Eggplants in Cold Winter.

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Lila Chana no Halvo – Green Chickpeas Halvo

Preparation time 15 minutes

Cooking time 15 minutes

For 2 persons

 

Ingredients:

Green Chickpeas 1 cup

Milk 1 cup

Ghee ½ cup

Milk Khoya grated 100 gm

Sugar 100 gm

Cardamom Powder Pinch

Almond Flakes for garnishing

 

Method:

Take Milk in a saucepan. Add Green Chickpeas. Boil on low-medium flame. Stir it occasionally to avoid boiling over of Milk. When Green Chickpeas are softened enough, remove the saucepan from the flame. Strain it. Let Green Chickpeas cool off somehow. Then mash boiled Green Chickpeas.

 

Heat Ghee in a pan. Add mashed Green Chickpeas and semi fry stirring it slowly taking care of not getting it burnt. Add grated Milk Khoya, Sugar and Cardamom Powder. Mix well and cook well until the stuff becomes soft loaf.

 

Arrange the loaf on a serving plate.

 

Garnish with Almond Flakes.

 

Serve Fresh and Hot.

 

Enjoy Very Healthy, Iron, Vitamin and Protein Rich, Green Chickpeas Halvo, to Revitalise your Lousy Body in Cold Winter.

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Aloe Vera Halvo – Aloe Vera Pudding

Preparation time 10 minutes

Cooking time 20 minutes

For 4 Persons

Ingredients:

Aloe Vera 100 gm

Ghee 100 gm

Milk 1 cup

Milk Khoya 200 gm

Sugar 100 gm

Edible Gum fried ½ cup

Almond broken pieces ½ cup

Nutmeg Powder 1 ts

Cardamom Powder 1 ts

Dried Ginger Powder 1 tbsp

Poppy Seeds 1 tbsp

 

Method:

Heat Ghee on low flame. Roast Aloe Vera brownish.

 

Then, increase the flame to medium. add Milk. Milk will curdle. Continue on medium flame while stirring until the separated water from Milk is steamed away.

 

When no water is seen, add Milk Khoya and continue until Milk Khoya is cooked well.

 

Add Sugar and continue stirring on medium flame until the mixture becomes thick.

 

Reduce the flame to low. Add fried Edible Gum, broken pieces of Almonds, Nutmeg Powder, Cardamom Powder, Dried Ginger Powder and Poppy Seeds. Mix very while on low flame for 2-3 minutes.

 

Take a lump of Aloe Vera Halvo on a serving plate.

 

Garnish with sprinkle of Almond Flakes and Poppy Seeds.

 

Consume Aloe Vera…Make Health Your Wealth…

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