Bhaturey

Ingredients:

• 3 cups Flour ( 1 took 2 cups Refined flour and 1 cup Wheat Flour)
• 5 tbsp Semolina (Rava)
• 2 tbsp Baking Powder
• 3 tbsp Olive Oil Or Vegetable Oil
• 10 tbsp Thick Yogurt
• 4 to 5 tbsp Warm Water
• 3 cups Oil
• Salt as per taste

Method :

1.Sieve flour, semolina, salt and Baking Powder.
2.Add yogurt, oil, warm water.
3.Combine all with your fingers to knead. Knead for 15 to 20 mins unless it shapes into a smooth ball. The more you knead the better your dough would be.
4.Now cover this with a damp cloth and keep in a humid place. The best place would be in your oven with the light on. You can keep this dough overnight but my Bhatures were great in 2 hours. I just kept them aside for 2 hours to rest.
5.You form medium sized balls about 2 inches and roll them with a roller.  Dust some flour before rolling.
6.Make shape like rotis by beating roll with your both the hands.
7.Now take a deep frying pan add oil. Wait until oils is fuming. Now gently place Bhatures and fry one by one. Keep the gas on medium heat. Give some pressure with the back of spoon while frying Bhaturas. Fry from both sides and it should be light golden brown.

Amritsari Choley

Ingredients:

• 200 gms Chole (Chick Peas)
• 1 Tomato Puree
• 2 Bigsized Onions ( 1 Onion Puree other chopped)
• 1 tbsp Peppercorn
• 1 tbsp Fennel (Saunf) Powder
• 1 tbsp Cumin (Jeera) Powder
• 1 tbsp Cumin seeds
• 1 tbsp Turmeric (Haldi)
• 1 tbsp Coriander seed (Dhaniya) Powder
• 2 tbsp Red Chili Powder
• 2 to 3 Cinnamon sticks
• 1 Large Black Cardamom (Badi Elaichi)
• 1 Green Cardamom
• 5 to 6 Cloves
• 1 Mace (Javitri)
• 2 Tea Bags
• 2 tbsp Garlic paste
• 2 tbsp Ginger paste
• 1 inch Ginger chopped
• 3 tbsp Ghee
• 3 Bay Leaves
• 1 tbsp Shahi Jeera
• 1/2 Lime Juice
• 1 tbsp Sugar
• 1/2 t/s Amchur (Mango powder)
• 1 tbsp Anardana powder (Pomegranate Seed Powder)
• 2 cups Water or as consistency required
• Salt as per taste ( I have used Rock salt+White salt)

Method :

1.soak choles in in water overnight.

2.Dip Tea Bags and Black Cardamom in the choles. Pressure cook Choles until 5 whistles or more until they are cooked and tender.

3.Once cooked discard the tea bags. You can keep the Black Cardamom in the Chole’s thats fine. Make puree of Onion. Keep it aside. Also make Tomato Puree and keep aside.

4.Take a Pan and keep on low heat. Now roast Cumin seeds, Cumin Powder, Coriander seed powder, Chili powder, Green Cardamom. Also add Fennel seed Powder, Turmeric, Pepper corn, Cloves. Don’t forget to roast Mace, Cinnamon sticks as well. Roast for 2 mins on low flame. Keep this aside.

5.Take a big vessel Or wok add 2 tbsp Ghee. Once hot saute shahi jeera along with bay leaves. Once they crackle. Add Ginger-Garlic paste, chopped Ginger and saute. Now add chopped onion. Saute for a minute more.

6.Put onion puree and saute for 3 mins Or Until golden brown in color.
Combine roasted masalas and saute for 3 mins more.

7.Add tomato puree and saute for 2 mins more.

8.Add cooked Chole’s. Combine all of them and mash some choles with the back of spoon.

9.Add water as consistency required. Add Lime juice, anardana powder, amchur powder and salt as per taste.

10.Cook for 5 to 7 mins more. Switch off the gas. Garnish with few coriander leaves.  Your Amritsari Chole is ready. Serve hot with fried Bhatures!

Vegetable Cutlets

Ingredients:

• 2 medium potatoes
• 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
• 2 tablespoons chopped cilantro (green coriander)
• 2 finely chopped green chilies (adjust to your taste)
• 1 teaspoon chopped ginger
• 1 teaspoon salt (adjust to your taste)
• 1 teaspoon mango powder
• 3 tablespoon All Purpose flour (plain flour or maida)
• 1 cup breadcrumbs
• Oil to fry

Method:

1. Boiled the potatoes until they are tender.
2. Once cooked, drain the water and let the potatoes cool down.
3. Peel the skin off and mash the potatoes.
4. Steam the chopped mixed vegetables.
5. Make sure to squeeze the vegetables to take the excess water out and Pat dry.
6. Mix all the ingredients togather; adjust salt and pepper to your taste.
7. Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
8. With oiled hands, divide the mixture into 10 equal parts.
9. Shape into flat round patties about 1/2 inch thick.
10. Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
11. Heat the oil on medium high heat in a frying pan.
12. Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
13. Fry a few cutlets at a time until they are golden-brown on both sides. 
14. Repeat this until all the cutlets are done. Serve hot.

Matar Pulao

Ingredients:-

1 cup Basmati/Long Grained rice

1 onion - finely chopped

1 tsp – ginger paste

1 tsp – garlic paste

3-4 green chillies - slit length-wise

1/2 cup green peas - fresh/frozen

1 tsp - cumin seeds

1 cinnamon stick

2 cloves

1 star anise

2 bay leaves

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp - black pepper powder

1 tbsp clarified butter/ghee

salt as per taste

Method:-

Soak rice in water for 15 mins. Drain & keep aside.

Heat clarified butter in a pressure cooker & add cumin seeds.

Once the seeds pop & splutter, add green chillies, ginger garlic paste, bay leaves, cinnamon, cloves, star anise.

Add chopped onions & saute for a minute.

Then add coriander powder, cumin powder & black pepper powder & saute till onions are transparent.

To this add green peas & saute for a minute.

Then add rice & fry for a minute.

Add salt as per taste.

Then add 2 cups of water & mix well.

Close the lid & let it pressure cook on medium flame till its done.

Bhelpuri

Ingredients:

1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

Method :

• Mix the puffed rice, tomatoes, onions.
• Drain the water from the grated potatoes and mix that as well.
• Mix all the ingredients under seasoning and add to this.
• Lightly crush and add the nimkis and golgappas.
• Add the sev and kaara pusa directly and mix well.
• Finally garnish with coriander leaves and lemon juice.
• Serve immediately..

Samosa

Ingredients:

• 3 cups all-purpose flour
• 2 tbsps ghee (clarified butter)
• Salt to taste
• 5 large potatoes, boiled, peeled and mashed roughly
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp raw mango powder (aamchoor)
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• Salt to taste
• Vegetable/ canola/sunflower cooking oil for deep frying

Method :

• Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside.
• In a pan, heat 2 tbsps of oil and add the cumin seeds to it. When they stop spluttering, add the coriander, tumeric, red chilli, raw mango and garam masala powders. Fry for just a few seconds.
• Add the potato to this spice mixture and mix well. Season with salt.
• Simmer and cook for 7-10 minutes. Keep aside.
• Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8" in diameter (and approximately 1/6" thick).
• Cut each circle into 2 with a sharp knife.
• Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well.
• Fill this cone 3/4 full with the potato filling made earlier.
• Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similiar manner.
• Deep fry the Samosas till golden. Drain on paper towels.
• Serve hot with tamarind or mint chutney.

Vegetable biryani

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

Method :

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.