Chana Dal Ke Masale Wale Phare

Chana Dal Ke Masale Wale Phare

Ingredients (for 3-4 servings)

• 1 cup chana dal (soaked for 3-4hrs)
• ½ cup urad dal (soaked for 3-4hrs)
• 1 ½ cup whole wheat flour
• 2 large onion
• 10-12 garlic cloves
• 2 inch ginger piece
• 3-4 green chillies
• ½ cup coriander leaves (chopped)
• 2 tsp coriander powder
• 1  tsp garam masala
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 3-4 tbsp mustard oil
• ½ tsp cumin seeds
• 1/8 tsp asafoetida

Method (How to make masala phara)

• Soak chana dal and urad dal for 4-5 hrs. Drain the water from the chana dal and urad dal and make coarse paste with ½ of the ginger, garlic  and 2 green chillies.
• Add 1 tsp coriander powder, ½ or the chopped coriander leaves, ½ tsp garam masala, salt and mix well.
• Add ½ tsp salt into the flour and knead soft dough, allow to rest for 10-15 minutes.
• Make paste of ginger, garlic, and onion.
• Heat and deep and big wok add mustard oil.
• Add asafoetida, and cumin sauté for few seconds.
• Add onion and ginger garlic paste and sauté till oil separate.
• Add coriander powder, garam masala, turmeric, and red chilli powder add 1 tbsp water and sauté continuously  till oil separate. Add 3 cup water and cook till start boiling.
• Make small lemon size balls with the kneaded flour and dip in the dry flour and roll into small puri.
• Put 1 spoon dal paste and fold to make half circle.
• Put into the boiling gravy.
• Make all phare with the same manner and put into the gravy. If you feel water is less add more water and cook on the medium flame for 18-20 minutes.
• Switch off the flame add chopped coriander leaves and serve hot.

Raw Jack Fruit Pakoda – Kathal Ke Pakode

Raw Jack Fruit Pakoda – Kathal Ke Pakode

 

Ingredients

• ½ kg Raw jackfruit (cut into 2 inches pieces)
• ½ cup rice (soaked in water for 3-4 hrs)
• 1 tbsp chana dal (soaked in water for 3-4 hrs)
• 5-6 garlic cloves
• 2-3 green chillies
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp red chilli powder
• A pinch of asafoetida
• Salt as per taste
• Oil for deep frying
• Sauce or green chutney for serving

Method (How to make raw jack fruit pakoda or kathal pakoda at home)

• First apply oil on your hand and peel the jacfruit and cut into  2 inch piece of jackfruit.
• Grease some oil on the pan add some water and salt and add jackfruit pieces and boil till soft.
• Drain the water and allow it to cool down slightly.
• Make smooth paste of soaked rice and dal with green chillies and garlic cloves.
• Add all spices and salt into the paste and mix well.
• Now heat oil in the wok on medium flame.
• Dip one piece of jackfruit into the rice paste and put into the oil put 4-5 pieces in the oil and fry on medium flame till light brown and crispy from the all side.
• Serve hot with green chutney or with tomato sauce.

Stuffed Potato Kachori

Stuffed Potato Kachori

Ingredients (for 4-5 servings)

• 2 cup whole wheat flour
• 5-6 medium size boiled potatoes
• 1 tbsp oil
• ½ tsp garam masala
• ½ tsp chilli powder
• 1 tsp coriander powder
• 1 tsp dry mango powder
• 2-3 green chilles (finely chopped)
• 1 tsp ginger (finely chopped or grated)
• ½ cup coriander leaves (finely chopped)
• Salt as per taste
• Oil for frying

Method (How to make potato kachori at home)

• Add salt and 1 tbsp oil into the flour and add desire water knead soft dough. Apply some oil and keep aside for 30 minutes.
• Mash boiled potatoes add salt, chilli powder, coriander powder, dry mango powder, ginger, green chilles, and chopped coriander leaves and mix well to remove all lumps.
• Make 20 lemon size balls with the stuffing. Make 20 little big size balls with the kneaded flour.
• Take one flour ball, dip in the dry flour and spread with your hand to make small bowl shape put one stuffing balls and cover from all side.
• Roll it using rolling pin and make poori shape. Heat oil in a deep wok and fry kachori till light brown and crispy from both side.
• Make all kachori as same procedure.
• Serve stuffed potato kachori with sonth ki chutney or any kind of raita and pickle.

Carrot Burfi with Milk Powder

Carrot Burfi with Milk Powder

Ingredients

• 500 gram red carrots
• 200 gram milk powder
• 100 gram cashew
• 300 ml milk
• 300 gram sugar
• 1 tbsp pistachio (nicely chopped)
• ½ tsp cardamom powder

Method(How to make carrot burfi at home)

• Wash and peel carrots and grate finely.
• Mix carrot and milk cook till cook and mashed.
• Add sugar and cook till all water evaporate.
• Add milk powder and mix well.
• Make powder of cashew nut and mix into the carrot mixture.
• Add ghee and cardamom powder and cook till desire consistency like burfi.
• Grease one trey or plate with ghee and pour mixture into the plate spread evenly.
• Sprinkle chopped pistachios and press with spatula.
• Rest for 3-4 hrs.
• After 4 hrs. cut into the pieces and serve.
• Can be store inthe fridge upto 7-8 days.

Bajre ki Tikki- Bajre ka Mitha Pua

Bajre ki Tikki- Bajre ka Mitha Pua

Ingredients

• 1 cup bajra flour
• ½ cup jiggery
• ¼ cup white sesame seeds
• 1 tsp ghee
• Oil for frying
• ¼ cup water

Method(how to make baajre ke aate ki tikki or pua)

• Add water and jiggery and cook till jiggery dissolve in the water. Filter it with tea filter to remove impurities.
• Add ghee and sesame seeds into the bajra flour, add jiggery water slowly and knead soft dough.
• Knead with your palm atleast 5-6 minutes.
• Heat ghee or oil in the wok on medium flame.
• Make small balls with the kneaded flour. Take one ball and roll by using some dry flour to make small puri shape.
• Put in the hot oil and fry from both side till light brown and crispy.
• Serve and enjoy!

Instant Lemon Pickle

Instant Lemon Pickle

Ingredients

• 6-8 fresh lemon
• 100 gram green chillies
• 2 inch ginger piece
• ½ tsp turmeric
• 1 tbsp salt

Method (How to make instant lemon chilli pickle at home)

• Wash the lemon, green chillies and ginger wipe with dry cotton cloth, peel the ginger and cut into small pieces.
• Cut 6 lemon 1 into 8 pieces.
• Squeeze  juice of 2 lemons.
• Cut green chillies into ½ ince pieces.
• Mix everything including turmeric and salt in a frying pan and cook on low flame till lemons become soft.
• When cool  down completely store in a air tight container and serve after 3-4 days.
• This pickle can be use for 2-3 months. Keep in dry place and keep in sunlight for 2-3 days.
• Serve with aloo parathas and gobhi parathas.

Sweet And Sour Lemon pickle

Sweet And Sour Lemon pickle

Ingredients

• 500 gram fresh lemon
• 500 gram jaggery
• 100 gram ginger powder
• 1 tbsp salt
• 4-5 big cardamom
• 5-6 cloves
• 1 tsp turmeric
• 1 tsp chilli powder
• 2 tsp garam masala
• 1 tsp black salt
• ½ tsp carom seeds

Method (How to make sweet and sour lemon pickle and home)

• Cut lemon 1 into 8 pieces and remove seeds.
• Add salt and turmeric powder and keep in the airtight container for 2 weeks.
• After two weeks
• Coarsely grind cardamom seeds, clove, and carom seeds.
• In a deep pan or wok add jaggery and ½ cup water and boil till jaggary melt.
• Add lemon with juice, ginger powder and coarsely ground spices, black salt.
• Boil on low flame till jaggery become little thick and sticky switch off the flame and let it to cool down completely.
• When cool down completely, keep in the airtight container and use after 15 days.
• It can be store upto 1 year.