HOME MADE SPRING ROLL SHEETS / SAMOSA PATTI

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil + oil for brushing

 salt to taste

Method:

1. Sift flour and salt and gradually add water and make a smooth dough.
2. Keep the dough on rest for 10-15 minutes under damp cloth.
3. Now take two lemon sized balls of dough and roll out each into a really thin translucent roti using maida for dusting. Keep aside.
4. Now roll out another part in the same way.
5. Brush with oil, sprinkle lightly with all purpose flour and place the first roti on top of the second one.
6. Roll out both the rotis together again and spread them to the maximum with the help of rolling pin.
7. Now, cook this roti on a medium hot Tawa/pan for 10 seconds on one side then flip the side and cook the other side as well for 10 seconds.
8. Lift off from tava and carefully peel open to separate the two rotis that were earlier stuck together. 
9. Make rest of the sheets the same way. 
10. You can use them for spring rolls or for making samosas. You can make them one or two days before using and keep them in fridge wrapped in a foil or cling film.

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STRAWBERRY MOUSSE PUDDING

Preparation time : 30 minutes
Cooking time : 5-10 minutes
Serves : 10-12

Ingredients:

400 gms non dairy whipping cream
2 packs strawberry jelly
1 sponge cake (home made cake or store bought) (I used Pillsbury eggless cake mix)
1 can fruit cocktail
fruits for decorating the pudding

Method:

1. Whip the whipping cream with the help of an electric beater till you get stiff peaks. Keep it in the refrigerator.
2. Make one pack of jelly as per the instructions on the pack and keep it aside till half set.
3. When the jelly becomes cool enough ,  mix the jelly with 3/4 th of the whipped cream and keep aside. 
4. Take a serving bowl and place half of the cake sponge as the base layer.
5. Drizzle syrup of the  canned fruit cocktail over the sponge and spread half of the canned fruits  all over on the cake ( cut them into small pieces).
6. Then spread a thick layer of whipped cream and jelly mix i.e. the mousse.
7. Now repeat the layers i.e cake then surup and fruits and then mousse.
8. Refrigerate for 1-2 hours. 
9. Make the other pack of the jelly and let it get a little cool and spread it over the mousse.
10. Garnish with fruit slices and remaining whipped cream. 
11. Keep it in fridge till the time of serving.

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SPINACH SQUARES

Preparation time: 10 minutes
Cooking time : 10 minutes
Serves: 6-8

Ingredients:

1 cup finely chopped spinach leaves
2 cups chick pea flour / besan
1/2 tsp sabzi masala or garam msala
1/4 tsp degi mirch
salt to taste
1 tsp eno fruit salt
oil for frying

Method:

1. Mix all the ingredients in a bowl except oil.
2. Add 1/2 to 1 cup water to make a thick batter like you make for dhokla.
3. Mix well so that there are no lumps in it.
4. Grease a tupperware box with little oil and pour the batter in it.
5. Keep the box in microwave on high for 4-5 minutes till all the water evaporates and you get a firm sponge. Let it get cool then take it out.
6. Cut in desired shape and size and deep fry in hot oil till it is crisp from both the sides. You can make it hours before serving and fry at the time of serving.

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PUNJABI RAITA

Preparation time: 10 minutes
Serves: 4

Ingredients:
2 cups hung curd
1/2 cup milk or water
1 onion medium sized
1 tomato medium sized
1/2 cucumber
1-2 green chilies
5-6 mint leaves
salt  and degi mirch to taste
1/2 tsp roasted cumin powder

Method: 

1. Beat hung curd along with milk or water till it becomes smooth. 
2. Peel, wash and finely chop onion.
3. De- seed tomato,cucumber and chili and chop them as well.
4. Add chopped veges to the curd and mix well.
5. Add chopped mint leaves.
6. Keep the curd in the fridge till the time of serving.
7. Add salt while serving and mix well.
8. Sprinkle roasted cumin powder and degi mirch powder and serve chilled.

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PANEER PASANDA

For pasanda sandwiches:

250 gms. cottage cheese
2 tbsp crumbled or grated paneer
8-10 raisins, chopped
6 to 8 cashews, finely chopped
1 green chili, chopped
1 tbsp chopped coriander leaves
1/4 tsp degi mirch powder
12 tsp catch sabzi masala
salt as per taste
oil for shallow frying


For gravy:

2 medium sized onions, grated
2 tbsp oil
3 medium tomatoes  pureed
10 to 12 cashews
1/2 tsp  green cardamom powder
1 tbsp oil
1/2 tsp cumin seeds
1/2 inch ginger ,grated
3 to 4 garlic, crushed to a paste
1/2 tsp  deghi mirch powder
1/2 tsp coriander powder
1 tsp catch sabzi masala
1 tbsp tomato ketchup
1 tsp kasuri methi
2 tbsp cream
chopped coriander leaves to garnish
1/2 cup corn starch
4 tbsp water
salt as required


Method:

1. Heat oil in a pan and crackle cumin seeds, then add ginger,garlic and onions and cook till the onions become translucent in color.
2. Add pureed tomatoes, and cook till the masala leaves the sides of the pan.
3. Now add  1 cup water , cashew paste and all the spices and salt.
4. Simmer the gravy on a low flame till you see some oil specks on the top and the gravy thickens.
5. Add ketchup, kasuri methi, and cream.
6. Stir till the cream is mixed evenly with the rest of the gravy. Switch off the gas.
7. Mix crumbled or grated paneer , chopped raisins, chopped cashews, green chilies, chopped coriander leaves in a bowl.
8. Add degi mirch powder, sabzi masala and salt and mix well.
9. Slice the paneer in desired shape and slice each piece into two halves gently.
10. Now place some of the stuffing on the paneer slice and cover it with  the top slice gently. Press gently.
11. Make all paneer sandwiches stuffed with the filling this way.
12. In a bowl, make a paste of cup corn starch with 4 tbsp water.
13. Dip the paneer sandwich in the batter.
14. Turn over and coat from all sides and place the pasanda sandwiches in a medium hot oil on a griddle pan for shallow frying and cook from both sides till brown in color.
15. Now drain the fried paneer sandwiches on paper towels. keep aside.
16. Now  place the pasanda sandwiches in the gravy.
17. Coat the paneer pasanda in the gravy.
18. Serve paneer pasanda hot garnished with some coriander leaves with naan, tandoori roti, chapati or paratha.

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VRAT KE CHAAWAL KI KHEER / SAMVAT RICE KHEER

Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

1 Ltr. full cream milk
2-3 tbsp. vrat ke chaawal / barnyard millet / sama ke chawal
3-4 tbsp sugar or as per taste
1/2 tsp cardamom powder
few saffron strands (optional)
handful of dry fruits as per choice like raisins,almonds, pistachios, cashews,chirongi  etc.

Method (Vidhi):

1. Soak barnyard millet or sama ke chawal in enough water for about an hour. later drain and keep aside.
2. Heat milk in a thick bottomed pan and bring it to a boil on a low to medium flame.
3. Add the sama ke chawal. stir well.
4. Cook on a low flame till the barnyard millet gets cooked.Do stir at intervals. Scrape off the dried milk solids from the pan and add it to the kheer.
5. It will take about 18 to 20 minutes to cook on a low flame.
6. Add sugar and stir well till the sugar dissolves.
7. Add cardamom powder and saffron strands. 
8. Add chopped nuts ,stir and simmer for a minute.
9. Serve the vrat ke chawal ki kheer hot or warm garnished with some  saffron threads or chopped nuts or you can also serve this kheer chilled.

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DRY BLACK CHICK PEAS / MASALA KALE CHANE / SOOKHE KAALE CHANNE

 Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 6

Ingrdients:

200 gms kale chane / black chick peas
2 tomatoes roughly chopped
1" ginger roughly chopped
1-2 green chilies
2 tbsp refined oil
a pinch of hing 

1 tsp cumin seeds
1 tsp dhania powder (coriander powder)
1 tsp garam masala powder or channa masala or catch sabzi masala
1/2 tsp degi mirch powder
salt to taste

Method (Vidhi):

1. Wash and soak black gram or chick peas overnight in normal water or atleast for 3-4 hours in warm water.
2. Drain out water and add 3-4 cups water with a tsp of salt and cook the chick peas in a pressure cooker till they become soft. Simmer the gas after 2-3 whistles and cook further for 15-20 minutes. Ckeck after the pressure releases and if required cook further as required.
3. Mean while grind tomatoes,ginger and green chilies in a mixer. Keep aside.
4. Heat oil in a pan and add hing then crackle cumin seeds and add tomato paste in it.
5. Cook till half the water of tomato paste evaporates then add all the spices and cook further till the masala leaves the sides of the pan.
6. Now check the water in boiled chick peas, if there is not much water in it then you can add the cooked masala to the boiled black chick peas other wise cook till the water evaporates or you can drain out the water and make kale channe ka soup out of it.
7. After adding masala cook till you reach the desired consistency. If you like you can mash some of the chick peas.  
8. Check salt and if required add some more salt, garnish with chopped coriander and serve hot with aate ka halwa and puris. These no onion sookhe kale chane are served on durga ashtmi as prasaad.

 

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STUFFED TIKKI CHAAT

Preparation time: 30 minutes                                                                           
Cooking time: 20 minutes
Serves: 4

Ingredients: 

For outer covering

4 potatoes boiled and mashed
1/2 cup bread crumbs                                                                                                      

1/2 tsp catch sabzi masala

1/2 tsp dania powder                                          
1/4 tsp degi mirch powder
1/4 tsp amchoor powder
1-2 chopped green chilies
1/2" grated ginger
salt to taste

Oil for shallow frying

For filling

1/2 cup boiled channa dal
50 gms grated cottage cheese
1/4 tsp catch sabzi masala
1/4 tsp dania powder                                          
1/8 tsp degi mirch powder
1/8 tsp amchoor powder or chaat masala
1/2 onion finely chopped
1 chopped green chilies
1/2" grated ginger
1 tbsp chopped coriander leaves
8-10 rasins chopped

Other ingredients:
Tamarind chuttney
green chuttney
pomegranate seeds
grated radish  or finely sliced onions or sev as per availability an d taste (I used grated radish squeezed and colored yellow with a drop of food color)
green chilies to taste
2 cups hung curd
salt to taste
degi mirch to sprinkle
chaat masala or jeera powder or both to sprinkle

Method:

1. Mix all the ingredients of outer covering in a bowl except oil and divide in four equal portions. Keep aside.
2. Mix all the ingredients of filling in another bowl.
3. Make round balls of  each portion of outer covering, flatten a bit and place spoon full of filling on it.
4. Pick up the edges and seal the filling inside the tikki. Do the same with rest of the tikkies.
5. Heat a pan or tava , pour some oil on it and shallow fry the tikkies from both sides till brown in color. (If required pour some more oil on the sides of the tikki)
6. Whisk the hung yogurt in a bowl if required add some milk or water if the yogurt is very thick.
7. Now place the tikki in a plate and pour whisked yogurt,tamarind chuttney, green chuttney,pomegranate seeds ,grated radish  or finely sliced onions or sev ,green chilies to taste, sprinkle salt,degi mirch, chaat masala or jeera powder or both and serve hot.

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KHATTI MEETHI ZUCCHINI / ZUCCHINI PETHA STYLE

Preparation time: 15 minutes

Cooking time : 20 minutes

Serves: 6

Ingredients:
2-3 green zucchini weighing 1 kg approx.
1 onion sliced  if not making during fasting
1 or 2 green chilies as per taste
1/2" ginger finely chopped
1/2 tsp mustard seeds (rai)
10-12 fenugreek seeds/methi seeds
1 tsp cumin seeds/jeera
1/2 tsp red chili powder/lal mirch powder
1/2 tsp turmeric powder/haldi
1/2 tsp catch sabzi masala powder/garam masala
1 tsp dry mango powder (amchur) or juice of one lemon
1 tbsp sugar or crushed jaggery
2 tbsp oil
rock salt/sendha namak or common salt as per taste if not making during fasting

Instructions:

1. Wash the zucchini and chop it into desired shape.
2. Heat oil in a kadahi and add the fenugreek seeds,rai and cumin seeds and let them crackle.
3. Now add onion,ginger and green chilies and cook for 2-3 minutes.
4. Add the chopped zucchini,salt and turmeric powder and cook under lid on low flame stirring occasionally till the zucchini becomes soft.If required you can add a little water during the above process.
5. Now add  all the dry spices and mix well.
6. Add the sugar or jaggery and cook the sabzi till, the water left by sugar is reduced by cooking it without lid.
7. Garnish with coriander leaves and pomegranate seeds and serve hot along with crispy puries or soft puries.

Note:

1. If you are using lemon juice in place of amchoor powder then add the same after switching off the gas because the lemon juice becomes bitter in taste after cooking.

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DUM ARBI

Preparation time: 15-20 minutes
Cooking time : 30 minutes
Serves: 4

Ingredients:

300 gms arbi (taro root)
2 tbsp oil + oil for deep frying
1/2 tsp cumin seeds
1 big onion finely chopped
2-3 tomatoes pureed
1" ginger grated
5-6 garlic cloves
1 green chili
1/2 cup hung curd
1 tbsp cream
1/2 tsp turmeric powder
1/4 tsp degi mirch powder
1 tsp dhania powder
1 tsp catch sabzi masala
salt to taste

Method (vidhi):

1. Boil Arbi in pressure cooker  in 1 cup water for 2-3 whistles. It should be half cooked. Let it be cool then remove the peel.
2. Cut the Arbi into 1-1.5" pieces.
3. Heat oil in a pan and deep fry the arbi in hot oil. Prick the Arbi pieces with the help of a fork from all the sides.Keep aside.
4. Take 2 tbsp oil in another pan and crackle cumin seeds.
5. Add finely chopped onions,grated ginger and minced garlic to it and cook till the onions become brown in color.
6. Add tomato puree and chopped green chilies and cook till the masala leaves the sides of the pan.
7. Add salt and all the spices and two cups of water to the masala. Let the gravy come to a boil then add fried Arbi pieces to the gravy and simmer the gas.
8. Cook under lid till Arbi becomes soft.
9. Add curd and cream and cook further till you reach the desired consistency.
10. Garnish with cream and coriander leaves and serve hot with chapati or parantha.

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