ALOO PAROTA

INGREDIENTS:

FOR DOUGH:

1 1/2 CUP MAIDA

1/2 CUP ATTA

SALT

5 TSP OIL

FOR THE STUFFING:

1/2 KG POTATOES(BOILED AND PEELED AND SMASHED WELL)

1 ONION(FINELY CHOPPED)

5 GREEN CHILLIES(FINELY CHOPPED)

FEW CURRY LEAVES(FINELY CHOPPED)

FEW CORIANDER LEAVES(FINELY CHOPPED)

SALT

FOR THE POWDER:

1 1/2 TSP CORIANDER SEEDS(FRIED)

1 TSP CUMIN SEEDS(FRIED)

4 CLOVES

2 CINNAMON STICK

4 BLACK PEPPER

PREPARATION:

FIRST IN A BOWL PUT MAIDA,ATTA,SALT AND LITTLE WATER AND MAKE A DOUGH LIKE CHAPATI CONSISTENCY AND THEN PUT OIL AND KNEAD WELL AND KEEP FOR 20 MINUTES ASIDE.

FIRST IN A MIXER PUT THE POWDER INGREDIENTS AND MAKE A FINE POWDER.

IN ANOTHER BOWL PUT SMASHED POTATOES AND FOR THIS ADD ONIONS,CHILLIES,ABOVE PREPARED POWDER,CURRY LEAVES ,CORIANDER LEAVES AND SALT AND MIX WELL.

TAKE A BIG BALL OF THE DOUGH AND LITTLE SPREAD WITH HANDS AND TAKE A SMALL BALL OF THE POTATO MIXTURE AND PLACE ON THE DOUGHA AND CLOSE WELL AND BHEL LIKE CHAPATI BY SPREADING LITTLE MAIDA ON IT.

HEAT THE TAVA AND PLACE THE ABOVE PREPARED AND PUT LITTLE OIL AND HEAT ON BOTH SIDES TILL LIGHT GOLDEN BROWN.MOUTH WATERING ALOO PAROTA IS READY .U CAN HAVE WITH CURDS OR BUTTER.

ALOO METHI

INGREDIENTS:

1/2 KG POTATO(PEEL THE SKIN AND CUT THE POTATOES INTO MEDIUM SIZE)

1 SMALL BLUNCH METHI LEAVES( FENUGREEK LEAVES)WASHED WELL AND CHOPPED

1 TSP JEERA(CUMIN SEEDS)

2 TSP RED CHILLI POWDER

1 TSP GARAM MASALA

1 TSP JEERA POWDER(CUMIN POWDER)

1 TSP CORIANDER POWDER

SALT

2 TBSP OIL

PREPARATION:

FIRST IN A THICK BOTTOMED KADHAI PUT OIL AND SWITCH ON THE FLAME AND THEN PUT JEERA AND THEN PUT CHOPPED POTATOES AND FRY WELL TILL LIGHT GOLDEN BROWN.THEN ADD CHOPPED METHI LEAVES AND FRY WELL.THEN ADD RED CHILLI POWDER,GARAM MASALA,JEERA POWDER ,CORIANDER POWDER AND SALT AND FRY WELL .THEN SWITCH OFF THE FLAME.

THIS IS A GOOD COMBINATION FOR CHAPATI AND NAN ROTIS.

DATES HALWA

2 CUPS SEEDLESS DATES(CUT INTO PIECES AND SOAKED IN WATER FOR 2 HOURS AND THEN STRAIN THE WATER)
2 CUPS MILK
2 CUPS SUGAR
7 TSP GHEE
DRY FRUITS LIKE CASHEWNUTS AND PISTA CUT INTO PIECES AND FRIED IN LITTLE GHEE.
5 CARDAMOM

PREPARATION:

FIRST IN A THICK BOTTOMED KADHAI PUT MILK AND BOIL IT AND FOR THIS ADD SUGAR AND BOIL WELL TILL THE SUGAR DISSOLVES AND THEN ADD DATES AND COOK WELL AND THEN ADD GHEE AND COOK TILL THE MIXTURE IS HALF THICKENED .NOW ADD DRY FRUITS AND CARDAMOM POWDER AND MIX WELL.THEN SWITCH OFF THE FLAME.

COCONUT BURFI

INGREDIENTS:

3 CUPS GRATED COCONUT

1/4 CUP MILK

4 CUPS SUGAR

5 CARDAMOM

LITTLE GHEE

PREPARATION:

FIRST IN A THICK BOTTOMED VESSEL PUT COCONUT ,MILK AND SUGAR AND MIX WELL.NOW SWITCH ON THE FLAME AND COOK IN A LOW FLAME WITH CONTINUOUS STIRRING TILL THE TENDERNESS OF COCONUT IS NOT THERE AND SUGAR SYRUP DRIES WELL.NOW PUT CARDAMOM POWDER AND MIX WELL AND SWITCH OFF THE FLAME.

GREASE THE PLATE WITH GHEE AND TRANSFER THE MIXURE TO THE PLATE AND FLATTEN IT.NOW CUT TO THE TRIANGLE SHAPE WHEN HOT AND ALLOW TO COOL WELL SO THAT THE BURFI CAN BE EASILY REMOVED.YUMMY COCONUT BURFI IS READY TO EAT.THIS CAN BE STORED FOR 6 DAYS.

BANANA WALNUT MUFFINS

INGREDIENTS:
2 OVER RIPE BANANAS
1 CUP MAIDA
1/2 TSP BAKING POWDER
1/2 TSP BAKING SODA
A LITTLE SALT
1 CUP UNSALTED BUTTER
1 CUP SUGAR
FEW DROPS OF VANILLA ESSENCE
1/2 CUP WALNUTS
3 TSP MILK


PREPARATION:
FIRST FOR THE MAIDA PUT BAKING POWDER,BAKING SODA AND SALT AND STRAIN.

IN A BIG BOWL PUT BUTTER AND FOR THIS ADD SUGAR AND MIX WELL.PUT VANILLA ESSENCE AND PUT SMASHED BANANA TO IT.PUT WALNUTS AND PUT THE ABOVE FLOUR AND PUT MILK TO IT AND MIX WELL.PUT THIS MIXTURE ON THE MUFFINS TRAY AND BAKE IT IN THE PREHEATED OVEN 2OO DEGREE CELCIUS FOR 20 MINUTES.

ROSE BUD SWEET

INGREDIENTS:
1 CUP MAIDA
LITTLE SALT
OIL FOR DEEP FRYING
SUGAR POWDER
PREPARATION:
FIRST IN A KADHAI PUT OIL FOR FRYING IN A LOW FLAME.
IN A BOWL PUT MAIDA AND LITTLE SALT AND MIX WELL.NOW ADD THE ABOVE HEATED OIL(3/4 TBSP) AND LITTLE WATER AND MIX WELL AND MAKE A SMOOTH DOUGH OF CHAPATI CONSISTENCY.THEN TAKE A BIG BALL AND BEHL LIKE CHAPAT .THEN CUT INTO PIECES OF SQUARE SHAPE.THEN FOR EACH SUARE MAKE THREE LITTLE LINES WITH KNIFE.THEN ROLL LIKE ROSE BUD AND DEEP FRY IN THE ABOVE PREHEATED OIL TILL GOLEEN BROWN.THEN TAKE FROM THE OIL AND SRINKLE SUGAR POWDER ON IT WHEN HOT.LIKE THIS PREPARE WITH ALL THE DOUGH.

KADAI BHINDI

INGREDIENTS:
1/2 KG BINDI(LADIES FINGER)
1 CUP CURDS
1 TSP RED CHILLI POWDER
1/4 TSP TURMERIC POWDER
1 TSP CUMIN SEEDS
1 ONION (FINELY CHOPPED)
1 CAPSICUM(MEDIUM CHOPPED)
2 TSP GINGER GARLIC PASTE
4 GREEN CHILLIES(CUT LENGTH WISE)
3 TSP SWEETLESS KOWA
1 1/2 TSP KITCHEN KING MASALA
1/2 TSP GARAM MASALA
SALT
3 TSP FRESH CREAM
OIL

PREPARATION:
FIRST WASH THE LADIES FRINGER AND CUT INTO 2 PIECES .
KEEP OIL IN A KADHAI AND PUT THE LADIES FINGER AND DEEP FRY.

IN A BOWL PUT CURDS AND FOR THIS ADD TURMERIC POWDER AND RED CHILLI POWDER AND MIX WELL AND KEEP ASIDE.

IN ANOTHER KADHAI PUT 5 TSP OF OIL AND PUT JEERA AND ONION AND FRY IT.THEN ADD GINGER GARLIC PASTE AND FRY IT.FOR THIS ADD CHILLIES,CAPSICUM AND FRY IT.THEN ADD THE CURD PASTE AND COOK IT WELL.THEN ADD KOWA AND MIX WELL.THEN ADD KITCHEN KING MASALA,GARAM MASALA AND SALT AND COOK WELL.AT THE END ADD THE FRIED BINDI AND MIX WELL.THEN ADD CREAM AND LITTLE COOK.

THIS IS A GOOD COMBINATION FOR CHAPATI,NAN ROTIS AND PARATHAS.