Patta Gobhi Sabzi

Ingredients

Cabbage(Patta gobhi)-1

Green peas- 1 cup

Carrots-2-3( red)

Tomato-1-2

Onion-1-2

Panj Puran- 1/2 tsp

Rai-1/4 tsp

Green chilly-1-2

Red chilly powder-1/4 tsp

Turmeric powder-1/4 tsp

Salt-1/2 tsp

Oil- 1 cooking spoon

Fresh coriander leaves

Recipe

1. Wash gobhi and cut into small parts. Take out green peas and peel and cut carrots

2. Add oil in a pan and heat it. Then add panj and rai to it and let it saute. Then add onions, carrots, tomotoes green chilly, red chilly powder, turmeric powder, salt and mix it nicely for 1-2 minutes.

4. Add gobhi to it and let it cook for some time till its done and all water is dried up. Cook it with lid open so no water is let out.

5. Once carrot and gobhi is almost done, add peas and sprinkle coriander over gobhi and mix it nicely and cook for some minutes till peas done.

6. If there is some water in pan, make sure to open pan and drain off excess water .

7. Once done close lid for some minutes, so gobhi gets dum.

Note: one can use this sabzi for rice, noodles, etc.......

For rice: add this sabzi when rice half done and cook with it.

For noodles: boil the noodles, run cold water over it and keep it aside and add noodles in sabzi when sabzi done.

Add peas in end to let it remain green.

Gajar Matar Aloo Sabzi

Ingredients:-

Carrot- 1 kg

Cumin seeds(jeera)- 1 teaspoon

Kalonji- 1/4 tsp (optional)

Potatoes-2

Matar (Sweet Peas)-1 cup

Onions-1-2

Tomotoes-1-2

Green chilly- 1(optional)

Tumeric powder-1/4 teaspoon

Red chilly powder-1/2 tsp(optional)

Salt-1/2 teaspoon

Oil- 1 cooking spoon

Water-1 tablespoon(optional)

Coriander leaves

Recipe:-

1. Wash the carrots and peel it nicely and then cutting it into cube shapes.

2. Heat oil in a cooker and add jeera to it and then kalonji

3. Add onions to it and add green chilly .

4. Add potatoes pieces to it and fry it nicely and add tumeric powder, red chilly powder and salt.Cook potatoes for some time so its done.

5. Add carrots and mix it nicely and then cover it with a small plate so that it let out water. Also add tomotoes at this time

6. Once it leaves water add if less water add1 tbsp water or else not and then close lid of cooker.

7. Allow it to cook till it leaves 2-3 whistles and then close it.

8. Once steam is let out of cooker, cook it nicely to strain all remaining water. Also add mattar this time and cook and Also mash the carrots during this time.

9. Check for salt and add if needed.

10. Decorate with coriander leaves.

Aloo Shimla Mirch Sabzi

Ingredients

> I Kg shimla Mirch (Capscicum)-5-6

>1 tbs. cooking oil

>1 tsp. Panch Pooran

>Onions-1

>Potatoes-2

>1/4 tsp rai(Mustard seeds)

>Salt to taste

>Chilli powder to taste (optional)

>1-2 Green chilly

Instructions

1. Heat oil in a wok, non-stick is better.

2. Add panch-pooran and rai and allow the seeds to splutter.

3. Add onions and let it fry and then add sliced potatoes and fry it a bit and then add turmeric, green chilly stir for a couple of seconds .

4. Add salt and let potatoes get cooked with pan closed and then add shimla mirj when potatoes are almost done.

5. Stir thoroughly and cook covered on low medium heat, until tender.

7. Serve hot with a dal of choice and Chapatti.

Note: Add potatoes immediately after onions in vegetables which get done faster so as to give time for potatoes to be done.

Urad Dhuli Dal

Ingredients

Urad Dal(dhuli) (yellow) -1 cup

Onion-1

Tomoto-1-2

Ginger garlic paste-1 tsp

Green chily-1-2

Some freshly cut ginger

Tumeric powder-1/2 tsp

Red Chilly powder-1/2 tsp

Salt-1 tsp

Fresh palak- 200 grams(optional)

Milk/malai-1/2 cup

Ghee-1 tsp

Water

Tadka

Cumin seeds-1/2 tsp

Garlic - 1 -2 small pieces

Ghee-1 tsp

Recipe

1. Take water according to consistency in a cooker and put it on High flame.

2. Add all the ingredients in it and add dal in end.

3. Let it boil and then let it simmer for 1-2 minutes.

4. Close the lid and let it whistle once and then put on low lid.

5. Let it cook for 5-10 minutes(-5 wAbout 4histles)

6. Let steam releases and then mix it out.

Tadka

1. Take ghee in a pan and heat it.

2. Add cumin seeds and let it splutter and add garlic let garlic brown a bit.

3. Put this mixture in the dal and mix it and then add little dal in pan and put it in cooker again.

Dal is ready.

Note:

If ever the dal is cooked dry one can add boiled water to it and simmer for a minute for consistency.

Hari Pyaaz aur Aloo Sabzi

Ingredients

Panj Puran-1 tsp

Rai-1 tsp

Onions-1
Tomotoes-2-3
Green chilly-1-2

Red chilly powder-1/2 tsp
Fresh garlic
Ginger garlic paste-1 tsp

Spring onion-500 grams

Salt-1 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2

Recipe

1. Heat oil in a cooker and add panj puran and rai and let it splutter

2. Add green chilly, tomotoes to it and fry for some minutes.

3. Add rest of the masala to it and fry it nicely. Add potatoes and fry till they are done a bit.

4. Add hari pyaz and let it leave out water and cook in it for some time till it blends and is done.

Methi Aloo

Ingredients

Panj Puran-1 tsp

Rai-1 tsp

Onions-2-3
Tomotoes-2-3
Green chilly-1-2

Red chilly powder-1 tsp
Fresh garlic
Ginger garlic paste-1 tsp

Methi-500 grams

Salt-1 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2

Ghee-1/2 tbsp

Recipe

1. Heat oil in a cooker and add panj puran and rai and let it splutter

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add potatoes to it and rest of the masala to it and fry it nicely. Add a few drops of water and keep sauteing for few minutes till potatoes are done a bit.

4. Add methi and let it leave out water and cook in it for some time . Also add ghee and cook till it blends and is done.

Gurda Kaleji

Ingredients

Cumin seeds- 1 tbsp
Onions-4-5
Mutton gurda kaleji (Liver kidney)-500 grms
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chillies-2
Water-1 cup
Oil-2 cooking spoon

Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add gurda-kaleji to it and rest of the masala to it and fry it nicely. Cover with a plate and let it leave out some water.

4. Add about a cup of water and close the lid and let it whistle 3-4 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

P.S. Mutton stew is made in same ways with all raw ingredients and no powder ingredients.

Palak Shaljam Ghost

Ingredients

Cumin seeds- 1 tbsp
Onions-2
Mutton-500 grms
Tomotoes-2-3
Green chilly-1-2
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Shaljam-500 grams

Palak-500 grams

Methi-200 grams (optional)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2


Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and then Shaljam, palak and methi and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes. Let it leave water.

4. Add about a cup of water and close the lid and let it whistle 3-4 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

Note: Use the red shaljam with leaves for this dish- they are the best ones

Palak and bathwa when cooked together are best saag....one can add soya if available.

For making the white non leavy shaljam , use panj and rai and cook like normal sabzi and no need for garam masala. Steam for 1-2 whistles and use 1 katori water.

Mutton Curry

Ingredients

Cumin seeds- 1 tbsp
Onions-1-2
Mutton-1 kg
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about a cup of water( or 2 if you want bit curry) and potatoes and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

P.S. If one is to make mutton stew add all raw ingredients and about 5-6 onions and no powder ingredients and no coriander powder.

Kabuli Chana/Chole

Ingredients

Kabuli chana / garbanzo beans/ chickpeas- 2 cups

Masala

Onion - 2

Tomato - 3

Ginger- small piece

Garlic - 5 pods

Ginger garlic paste- 1 tsp

Turmeric pwd- 1/2 tsp

Salt-1 tsp

Tadka

Oil-2 tablespoon

Onion-1

Tomato-1

Green chilly- 2

Raw ginger and garlic

Chilli pwd - 1 tbsp

Chola masala-2 tsp

Fresh coriander leaves - handful

Cumin seed - 1 tsp

Salt to taste

Recipe

1. Soak in kabuli chana overnight so that it swells.

2. Pressure cook chole with water and masala ingredients till its tender. It takes around 20-30 minutes.(6-8 whistles)

3. Take oil in a pan and cumin seeds to it followed by onions, brown them and add tomotoes, green chilly, ginger and garlic. Fry it nicely, add red chilly powder to it and chole masala or garam masala to it. And then fry this mixture till it leaves oil. Fry it nicely till a smell comes and its nicely done.

4. Add boiled chole to it, mix it and then add the whole mixture into the mixture.

5. Decorate with coriander leaves and serve.

Chocolate Brownie

Ingredients:

* 250 g castor [powdered] sugar

* 180 g Milk Chocolate

* 180 g soft butter

* 110 g plain flour (Maida)

* 1 teaspoon vanilla extract

* 3 eggs

* some butter for greasing

Recipe

1. This ones very simple to make... firstly.. grease the dish in which you will be baking the brownie. preheat the oven to 160 degree celsius or 320 farhenheit..

2. Now, in a double boiler, melt chocolate and butter together.

3. How to make a double boiler: basically double boiler is nothing but a bigger pan filled with water, and a smaller pan or heat proof vessel inside it which holds your stuff to be melted.

4. So in the larger pan add some water, and in the smaller vessel add the chocolate and butter, heat this assembly for about 10 minutes, and the butter and chocolate should start melting,[ tip: do not touch the mixture before the chocolate is melted, coz if you do so then the chocolate will be very difficult to melt after that!! once u see that the chocolate is melted then u can stir it] once they are melted, mix them together, put off the heat, remove the inner vessel and allow this mixture to cool...

5. Now, in a big bowl, break the 3 eggs, add the castor sugar to it, and 1 teaspoon vanilla essence. whisk this mixture thoroughly.. now add in the cooled chocolate butter mixture to it, and FOLD it [do not whisk] with a wooden spatula.... [FOLDING THE MIXTURE means u move the spatula in such a way as if ur folding it over and over again]

6.Now add in the maida/flour to it and then mix it in a cut-n-fold way which means u have to move the spatula in the figure of "8" basically.. this makes sure that your cake mixture is very airy and it mixes thoroughly making your cake soft and spongy. [ you can add in some chopped walnuts to this mixture now if you wanna make it a walnut brownie]

7. And now!! time to bake!

you can bake this mixture just like that in the greased pan or u place a butter paper on your baking dish... both ways its good but butter paper makes sure your cake does not stick to the pan so its really your choice.

8. Pour the brownie mixture on the dish and spread it evenly with your spatula... and bake it for 20-30 mins at a temperature of 160 degree celsius or 320 fahrenheit.

9. Check the cake once 20 mins are over

10. one tip to do that is take a clean and dry knife and just poke it inside the cake.. and see if it comes out clean.. if it comes out sticky means you still have to cook it for some more time but if it comes out clean means your cake is ready!!

11. Once your cake is ready take it out and let it cool outside for 30 minutes or so... and then you can cut it and serve!!

Garnish:

you can sprinkle some castor sugar

you can serve it with vanilla ice cream

you can serve it with chocolate sauce

ENJOY and let me know how it went

Suggestions: One can also use dark chocolate or cocoa with hot water and some chocolates.

Spicy Mushroom

Ingredients:

For mixer

150 gram Button Mushroom

3 medium Onion,

3 Juicy Tomato,

6 to 7 Cashew nuts

4 to 5 Garlic Cloves, crushed

1 tsp Ginger Paste/raw ginger a small piece

1/2 tsp Turmeric Powder

1/2 tsp Red Chili Powder

1 tbsp Coriander Powder

Masala

2 tbsp Oil

1 tsp Cumin seeds

1/2 tsp Garam masala

2 tbsp Cilantro, finely chopped

salt to taste

Method:

1) Wash Mushrooms thoroughly. If Mushrooms are big in size, cut them into two

2)Mix ingredients of a mixer in a blender finely.

3) Heat oil, add cumin seeds, and then blended ingredients with some water. Add salt and Garam Masala, mix. and then make thick gravy on high flame by adding water.

4) Now add Mushrooms and some water.cover and cook over medium low heat. Cook approx 20 to 25 minutes, till mushrooms cook. One can make gravy by adding more water.

5) Add fresh coriander and mix and serve

Note:

If you want very fine gravy, then puree tomatoes into mixi and use it instead of chopping them. Make this gravy nice and thick.

Its a very spicy dish so one can reduce spice quantities to make it less spicy.

Kundru sabzi

Ingredients

. 250 gm. kundru, washed and quartered lengthways (Gherkins)

•1 tbs. cooking oil

•1 tsp. Panch Pooran.

Onions-1

Potatoes-2

1/4 tsp rai(Mustard seeds)

•Salt to taste

•Chilli powder to taste (optional)

Instructions

1. Heat oil in a wok, non-stick is better.

2. Add panch-pooran and rai and allow the seeds to splutter.

3. Add onions and let it fry and then add turmeric, green chilly stir for a couple of seconds and add sliced potatoes.

4. Add salt and add bit water and let potatoes get cooked with pan closed and then add kudru.

5. Stir thoroughly and cook covered on low medium heat, until tender.

7. Serve hot with a dal of choice and Chapatti.

Notes

A spoonful of ground saunf or fennel added along with all other spices, gives this dish a very nice flavour

Aloo Parval ki sabzi(Pointed Gourd) is cooked similarly....just add tomotoes in it.

Muli bhurji

Ingredient

Radish-2-3 with leaves
Oil- 1 cooking spoon
Garlic-2-3
Cumin seeds- 3/4 tsp
Water- 1 cup
Salt-1 tsp
Red chilly powder-1/2-1 tsp

Recipe

1. Wash the radishes and then cut them into small pieces and cut the leaves as well.

2. Take them in a cooker along with some salt and water and boil them. Give 2-3 whistle.

3. Dry off the excess water from it in cooker and then mash it nicely.If the radish is little too sour then just take out and dry excess water in hand.

4. Take oil in pan and add cumin seeds and garlic and let splutter. Add onions to it and fry it nicely.

5. Add radish mixture to it and add red chilly powder and salt if less to it and fry it nicely till done.

Variation 


Mooli palak sabzi

One can add equal amount of spinach(palak) and pressure cook it. One can add tomotoes, ginger garlic paste, etc when one pressure cook it and no need to add more water and add according to how much palak leaves. Cook it while till it leaves water before pressure cooking and rest method is same. For palak one can add whole red chilly in oil for tadka instead of red chilly powder.

Jeera Aloo

Ingredients

Potatoes-2-3
Cumin seeds-1 tsp
Kadi patta-1 strand
Salt -1 tsp
Red chilly powder-1/2 tsp
Oil-1 cooking spoon

Recipe

1. Cut potatoes into round shapes and sprinkle about a spoon of salt to it and rest aside in a slanting position.

2. Remove the water from it when it leaves it.

3. Take oil in a pan and let it heat. Once heated add cumin seeds and then kadi patta to it.

4. Add potatoes to it and fry nicely , add red chilly powder to it and a pinch of salt.

5. Close the pan and let it cook till potatoes are done. Add a bit of salt if you taste salt as less.

Jeera Aloo are done.

Variations


Bharva Aloo


1. Peel the skin and boil whole potatoes by giving 2-3 whistles or in a bowl.

2. Mash the potatoes and add salt, red chilly powder, onion, green chilly, fresh coriander according to taste and mash nicely.

3. One can take oil and then fry them nicely till brownish on either side to use this mixture for burgers, etc

4. For making bharva, take oil and add cumin seeds and kadi patta to it.

5. Then added the mixture created in point 2 to it and fry it a bit and then add 1-2 cups of water and let it boil and be done.

6. Cover pan and cook for some time and serve with roti.

Eid Sheer

Ingredients

Milk- 4 litres

Rice-1 cup + 1 cup milk to ground it

Sugar-1.5 bowl (about 700 grams or 3 cups)

Suji Sewai (roasted brown)-100 grams

Ghee- 1 cooking spoon

Grated cocunut-1

Blanched Almonds-20-25

Chironji-2 tbsp

Raisins-20-25

Cardomon powder-1 tsp+1tsp

Crushed walnuts- 15-20

Broken cashew nuts-10-15

Kevda -1 tbsp

Recipe

1. Boil the milk in a big bowl nicely and let it thicken so that it becomes good in taste. Keep stirring so the milk is not touched in bottom and getting burned.

2. Make a paste of washed and dried rice in a mixer or else boil rice so that its cooked in 1.5 cups water. Then add a cup of cold milk to it and mash it nicely so its completely broken and add in milk .

3. If rice paste is added it requires cooking milk more so rice are done.

4. Keep stirring continously . Take sewai and break it into very small pieces and take ghee in a kadai and add sewai to it and saute it nicely till golden brown.

5. Add sewai to the milk and keep stirring continously. Once the rice and sewai seemed done. Add the nuts and sugar in the end and then add kevda water to it. (Sugar should be added in end as it slows process...let sugar dissolve)

6. Pour in bowls when hot so that a layer forms on top.

7. Decorate with grated coconut, almonds and cardamom powder and freeze.

8. It tastes awesome when cold.

Sukhi Sewai

Ingredients

Suji Sewai(Roasted brown)-100 grams

Raisins-10-15

Cardomon seeds/powder-3-4

Chironji-2 -3 tsp

Grated cocunut-1/2

Blanched almonds-10-15

Sugar- 2 -3 cups (1.5 bowl)

1-2 cups water

Milk-1 cup (optional)

Ghee- 1 cooking spoon for roasting and another spoon for sewai

Recipe

1. Break sewai into small pieces and roast sewai in ghee so that it becomes golden brown and remove. Generally sewai becomes very hard so if u cook the sheera next day. Heat the roasted sewai and add 1/2 cup of water and some milk so it softens and is not hard.

2. Take ghee in a big pan and add raisins in it and cardomon seeds. Let raisins swell and keep low flame so raisins don't blacken. Immediately add water and sugar to it.

3. Let sugar cook till its nicely done for about 10-15 minutes. Cook it till it becomes sticky.

4. Then add dry fruits and sewai to it and close lid and cook it till sewai is done. Also add some milk so that sewai doesn't become hard.

5. Remove when done and decorate with some grated coconut and serve.

Note: If sewai seems hard one can put on flame and add some milk and heat it and it becomes soft and tastier.

Doodh sewai is cooked by boiling 1 ltr milk and then adding a cup or sugar and cooking till dissolved and then adding a cup of brown suji sewai till done.

Aloo Gost

Ingredients

Cumin seeds- 1 tbsp
Onions-1
Goat meat-1 kg
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1tsp
Coriander powder-2 tsp
Water-2-3 cups
Oil-2 cooking spoon

Potatoes-2-3
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about 2-3 cups of water or and potatoes to it and let water boil and then close the lid and let it whistle 2-3 times and then close the flame. If its young goat meat just 2 whistles will do.

5. Open it when steam releases and then add more salt if its less. Add more water if you want more curry

6. Decorate with fresh cut coriander and mix well.

Note: if you wanna make mutton korma- khaskhas, nuts, curd, etc are added like in chicken korma.

Aloo Keema

Ingredients

Cumin seeds- 1 tbsp
Onions-3-4
Ground meat(kheema)-500 grms
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Methi powder-1 tsp(optional for taste)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about a cup of water( or 2 if you want bit curry) and potatoes and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.


Variations

One can make kheema aloo, kheema arbi with kheema too (arbi should added at same time as kheema) .

If meat is highly done one can boil potatoes and add to curry. If one adds a pinch of haldi along with salt to potatoes it boils fast .

Gulgule Pua

Ingredients

Setaphal-1/2 kg.(Use fully ripe orange pumpkin)

Sugar-1 bowl(which is about 1.5-2 cups )

Milk-1 cup

Ata/Maida-250 grams(2 cups)

Salt-1/2tsp

Baking Powder-1/2 tsp

Grated cocunut-1/2

Fennel seeds(sauf)-1 tbsp

Water-1 tbsp

1.Peel the setaphal and cut it into pieces. Fry it in cooker with a pinch of salt and once it leaves water. Add 1/2cup of water and close lid. Let it whistle for 2-3 times. On high flame drain off water.

2. Add sugar to it so that it dissolves completely in it.

3. In another bowl, take atta and salt.

4. Add the sitaphal mixture to it to form a batter of dropping consistency (adding more milk if required). Add grated cocunut to it. Keep it for some time so that pua turned nicely swelled. Add baking powder just 10 minutes before making. Add 1 tbsp of water if mixture needs to be thinner.

5. Heat oil and add equivalent to a tbsp of the batter over high heat. Lower the heat and let the pua cook over medium heat.

6. Remove the fried piece with a slotted spoon. Increase the heat and then drop as many lumps as come in comfortabley without touching each other. Lower the heat and cook, turning once or twice till brown. Repeat this process with the rest of the batter.

For gulgule

Take ghee in a pan and add raisins and cardomon seeds to it and a bowl of sugar with a cup of water. Let the mixture dissolve completely and cook it nicely then add pua to it.

Serve hot.

Variation

If sitaphal is not available, one can mix rest process and make pua. Use 1 cup sugar for 2 cup of ata.

One can put this batter on a tawa like a dosa and let it cook and then turn and cook on either side to make meeta chila.

Note

Setaphal mixture can be stored and one can add rest ingredients and cook pua next day too.

Pua are dry ingredient and can be stored in box like snacks.

For people in US, butternut squash tastes similar to indian pumpkin

Paneer Parantha

Ingredients Needed:

For the Dough

Atta - 2 cup
Salt to taste-1/2 tsp
Ajwain-1 tsp

For the stuffing

Paneer - 100 gms
Onions - 1 big
Chilli powder - 1 tsp
Salt to taste-1/4 tsp
Green Chillies - 2
Coriander leaves few
Aamchur powder-1/2 tsp(optional)

Method to prepare.

1.Mix the flour together with salt and Ajwain. Crumble well. Then add water as required to make a soft dough. Keep aside for some time. Keeping it aside for 30 minutes or in fridge makes it easier. Divide into 8 equal sized balls.

2.Meanwhile grate paneer. Chop onions as juliennes, this way it does not fall out. Finely chop green chillies and coriander leaves.

3.Mix grated paneer with chilli powder, salt, green chilly, Onion and Coriander leaves and Aamchur. Make 8 sized balls.

4.Flatten the dough by making the sides thin with the center portion thick. Make chappatis of it by rolling and then place the stuffing in middle and cover it well. Cover by picking sides like a flower and then pressing in middle. then pat it nicely by hands.

5.Dust with atta and roll out evenly.

6.Heat a tawa and fry the parathas on both sides with Oil.