Methi Ki Mathri

Methi Ki Mathri

Ingredients

1 cup all purpose flour

1 tbsp sooji

1 tbsp kasoori methi

1 tsp carom seeds

3 tbsp oil (for moyan)

Salt as per taste

Oil for frying mathri

Water as required

Method

Take all purpose flour (maida), sooji, carom seeds, kasuri methi, , 3-oil and salt in a bowl and mix well with your hand.

Add water in small amount water at and knead it into firm dough. It should be harder than normal roti dough.

Cover it and keep aside for 15-20 minutes.

Knead the dough again for a minute and divide it into 24-26 equal portions. Place each portion on rolling board and slightly press it using your palm. Roll it out into round flat surface having ¼ inch thickness and approx. 2 inches diameter using rolling pin.

Make 8-10 pricks on it using fork or knife (this will help prevent puffing during deep frying).

Make flattened circles from remaining dough balls in the same method.

Heat oil in a deep fry pan and put 4-5 mathri at a time and fry on low flame until crispy and golden colour, flip it over to another side and fry until another side turns golden brown and crisp.

Take them out from the oil and Spread a napkin on a plate and keep the fried mathris on the napkin. Napkin will soak all the excess oil from  the mathris.

Fry remaining mathris in the same way. Cool them at room temperature and store methi ki mathri in an airtight container. Consume them within 10-15 days.

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Besan Ka Omelette

Besan Ka Omelette

Ingredients (for 4-5 servings)

250 gram gram flour (besan)

2 tbsp rice flour

2 medium size tomato, finely chopped

1 medium size onion, finely chopped

1 green chili, finely chopped

1 tbsp coriander leaves finely chopped

¼ tsp red chilli powder

½ tsp cumin powder

¼ tsp garam masala powder

Water as required

Salt as per taste

2 tbsp oil for cooking the omelette

Method (How to make veg omelette)

Mix water and rice and gram flour and make a medium consistency batter.

Add chopped onion, tomato, greed chilli, coriander leaves, chilli powder, garam masala salt and cumin powder and mix well.

Heat a non stick tawa or a flat pan.

Put some oil over the tawa.

Pour one  large spoon batter on the tawa and spread evenly like dosa.

Add some oil on the edges & top of the omelette.

Flip the omelette and cook from the other side.

Cook on medium heat till both sides are cooked.

Serve hot veg gram flour omelette with coriander chutney or tomato sauce.

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Jalebi

Jalebi

Ingredients (for 3-4 serving)

200 gm  all Purpose flour (maida)

1 tbsp gram flour

1 tsp dry yeast

½ tsp sugar

Ghee or oil for fry

Ingredients for sugar syrup

400 gram sugar

200 ml water

Few threads or saffron

Method (How to make jalebi at home)

Mix suagr and  dry yeast in small bowl add 2 tsp water and keep aside for 5-10 minutes.

Now sieve all purpose flour and gram flour, shift into a large bowl add water and make thick batter. Add soaked yeast and mix well.  Batter should be very thick or very thin it should be like pakoda batter. Close the lid and keep in a warm place for atleast 6-8 hours or till fermented.

After 8 hour first we will make sugar syrup.

Add water and sugar in a large vessel and boil till sugar melt. After melt boil 5-6 minutes and switch off the flame.

Heat oil or ghee in a flat frying pan.

Take a thick plastic bag and fill jalebi mixture into the bag, make a small hole in one corner. Make small  small jalebi shape into the oil and fry golden brown from both side. Remove from the oil and put in the sugar syrup. After 5-6 minutes jalebi is ready for serving take out from the syrup and serve hot and crispy jalebi

Dahi Vada

Paneer Malai Laddu

Paneer Malai Laddu

Ingredients

200 gram fresh paneer

½ cup fresh malai

100 gram sugar

Few threads of saffron

1 tbsp cashew chopped

1 tbsp pistachios (chopped)

¼ tsp cardamom powder

 

Method (How to make paneer malai laddu at home)

Great fresh paneer and keep it aside.

Take malai in a wok and heat till malai melt. Mix grated paneer and stir continuously.

     

Cook on low flame till it thickens & starts leaving the sides of the pan. Add saffron and cardamom powder and mix well.

Remove from the heat add cashew and pistachios.

Keep them aside till cool down. Make small small lemon size laddu.

                                                                                                                                        

Garnish with pistachios and serve.

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Besan Mawa Burfi

Besan Mawa Burfi

Ingredients

2 Cups Gram flour (Besan)

½ Cup Mawa

½ Cup Condensed Milk

1 Cup Powdered Sugar

1 tbsp Cashew nuts (Chopped)

1 tbsp almonds (Chopped)

½ cup Ghee

1 tsp Cardamom Powder

Method (How to make besan mawa burfi at home)

Heat ghee, add cashew and almonds  pieces and fry until light golden brown, drain and keep aside. In the same pan add besan, roast besan in slow flame with continuous stirring until it becomes light brown, aromatic and ghee starts to separates off flame and allow besan to cool down a bit.

Heat a pan or wok roast mawa for 2-3 mins or until it gets loosen up, switch off flame. Add condensed milk, powdered sugar and mix well. Now add cardamom powder, roasted cashew nuts, almonds and besan with mawa mixture.

Place the wok over slow flame and continuously stir until besan mixture leaves side of pan. Grease a plate or pan with little ghee and transfer burfi mixture, level it up even with back of spatula. Aallow it to cool down completely and then cut in square or any desire shape.

Store in airtight container.

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Mumbai Misal Pav

Mumbai Misal Pav

Ingredients (for 4-5 servings)

For masala

1 tbsp coriander seeds

1 tsp mustard seeds

½ tsp cumin seed

10-12 pepper corn

3-4 clove

1 green cardamom

2 pinch asafoetida

8-10 garlic ponds

2 tbsp grated dry coconut

¼ inch cinnamon

¼ tsp black cumin (shahi jeera)

5-6 curry leaves

½ tsp chopped ginger

8-10 kashmeeri red chilli

2 tsp oil

Other ingredients

1 ½  cup sprouts (moong, chana, green or white peas, moth)

½  tsp garam masala

½ tsp turmeric

Salt as per taste

2 tbsp oil

1 cup chopped onion

1 cup chopped tomato

1 tsp ginger garlic paste

1 tsp tamarind paste

1 tbsp Coriander leaves chopped

For serving

Pav

Sev

Fried Chivda

Chopped onion

1 Lemon sliced

Method (How to make Mumbai style misal pav at home)

Boil sprouts with salt and turmeric in a pressure cooker till soft.

For masala

Heat 2 tsp oil in a pan fry garlic till light brown, add all dry spices, kashmeeri red chilli and grated coconut, fry till nice aroma. Wait till cool down make paste using some water.

For missal

Heat 2 tbsp oil in a wok fry chopped onion, till light brown add ginger garlic paste sauté till raw smell gone. Add chopped tomato and fry till soft add masala paste and cook till oil separate.

Add salt, and boiled spruts with water and tamarind paste boil for 8-10 minutes. Add garam masala and chopped coriander leaves switch off the flame.

For serving

Pour in a serving bowl add sev, chivda and chopped onion add some lemon juice and serve with bread, pav or bun.

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