Chana Madra
Servings - 2 - 3
INGREDIENTS
Chickpeas - 250 grams
Water - 1.5 litres, divided
Salt - 1 teaspoon
Ghee - 40 milliliters
Cinnamon stick - 1
Black peppercorns - 1/4 teaspoon
Cloves - 3 pods
Green cardamom - 3 pods
Black cardamom - 1 pod
Dry red chili - 1
Cumin seeds - 1 teaspoon
Bay leaf - 1
Cashews - 20 grams
Raisins - 20 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 1/2 teaspoons
Sugar - 1 teaspoon
Nutmeg powder - 1/4 teaspoon
Yogurt - 460 grams
Cauliflower - 200 grams
Salt - 1/2 teaspoon
Fennel powder - 1/2 teaspoon
Water - 100 milliliters
PREPARATION
1. In a bowl, add 250 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 whistles.
4. Open the lid and remove it from heat.
5. Heat 40 milliliters ghee in a heavy skillet, add 1 cinnamon stick, 1/4 teaspoon black peppercorns, 3 pods cloves, 3 pods green cardamom, 1 pod black cardamom, 1 dry red chili, 1 teaspoon cumin seeds, 1 bay leaf and stir well.
6. Add 20 grams cashews, 20 grams raisins and roast for 3 - 5 minutes on medium heat.
7. Add 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 1/2 teaspoons coriander powder, 1 teaspoon sugar, 1/4 teaspoon nutmeg powder and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Then, add 460 grams yogurt and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Now, add 200 grams cauliflower and mix it well.
12. Add 1/2 teaspoon salt, 1/2 teaspoon fennel powder and mix it well.
13. Now, add the boiled chickpeas and mix it well.
14. Cook for 8 - 10 minutes on medium heat.
15. Add 100 milliliters water and mix it well.
16. Cook for another 3 - 5 minutes on medium heat.
17. Remove it from heat.
18. Serve hot.
Sepu Vadi
Servings - 2 - 3
INGREDIENTS
Split black gram - 200 grams
Water - 500 milliliters
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Fennel seeds - 1 teaspoon
Oil - for frying
Water - 1 litre
Spinach - 300 grams
Cold water
Dill leaves - 1 tablespoon
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Cloves - 2 pods
Green cardamom - 2 pods
Black pepper - 1/4 teaspoon
Yogurt - 120 grams
Water - 400 milliliters
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Black cardamom - 1 pod
Cinnamon stick - 1
Oil - 30 milliliters
Bay leaf - 1
Tomato - 150 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Lemon juice - 1 tablespoon
PREPARATION
1. In a bowl, add 200 grams split bengal gram, 500 milliliters water and soak for 8 hours.
2. In a blender, add the soaked dal and blend it into a paste.
3. Transfer this into a bowl, add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and mix it well.
4. Transfer the mixture into a steamer dish.
5. Place it into the steamer and steam for about 12 - 15 minutes.
6. Open the lid and remove the dish from it.
7. Cut it into pieces.
8. Heat sufficient oil in a heavy skillet and deep fry these until dark brown and crispy.
9. Drain it on an absorbent paper and keep aside.
10. Take a skillet, add 1 litre water, 300 grams spinach and stir well.
11. Boil for about 5 - 7 minutes on medium heat.
12. Remove the spinach from the skillet and transfer this into a bowl filled with cold water.
13. Rest for 5 - 7 minutes.
14. Transfer this into a blender, add 1 tablespoon dill leaves, 1 tablespoon green chili, 1 tablespoon ginger, 2 pods cloves, 2 pods green cardamom, 1/4 teaspoon black pepper and blend it into a paste.
15. Transfer this into a bowl, add 120 grams yogurt, 400 milliliters water and mix it well. Keep aside.
16. In a mortar, add 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 pod black cardamom, 1 cinnamon stick and crush them with the help of a pestle.
17. Heat 30 milliliters oil in a skillet, add the crushed spices, 1 bay leaf and stir well.
18. Then, add 150 grams tomato and mix it well.
19. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
20. Add 1/2 teaspoon turmeric and stir well.
21. Add 1 teaspoon red chili, 1 teaspoon salt and mix it well.
22. Then, add the spinach mixture in it and mix it well.
23. Bring it to a boil.
24. Now, add the prepared sepu vadi in it and mix it well.
25. Cover it with lid and cook for about 5 - 8 minutes on medium heat.
26. Open the lid and give it a nice stir.
27. Add 1 tablespoon lemon juice and mix it well.
28. Cook for another 5 - 7 minutes on medium heat.
29. Remove it from heat.
30. Serve hot.
Meethe Chawal
Servings - 2 - 3
INGREDIENTS
Water - 1.5 litres
Cloves - 2 pods
Soak rice - 350 grams
Milk - 35 milliliters
Saffron - 1/4 teaspoon
Ghee - 40 milliliters
Green cardamom - 2 pods
Fennel seeds - 1 teaspoon
Cashews - 25 grams
Dry coconut - 1 1/2 tablespoons
Raisins - 25 grams
Sugar - 230 grams
PREPARATION
1. Heat 1.5 litres water in a heavy skillet, add 2 pods cloves, 350 grams soaked rice and mix it well.
2. Bring it to a boil.
3. Boil for 8 - 10 minutes on medium heat.
4. Remove it from heat and drain the rice.
5. In a bowl, add 35 milliliters milk, 1/4 teaspoon saffron and mix it well.
6. Soak for 20 minutes.
7. Heat 40 milliliters ghee in a heavy skillet, add 2 pods green cardamom, 1 teaspoon fennel seeds, 25 grams cashews, 1 1/2 tablespoons dry coconut and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
8. Add 25 grams raisins and mix it well.
9. Then, add the boiled rice and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Now, add 230 grams sugar and mix it well.
12. Cook until the sugar is fully dissolved.
13. Add the soaked saffron milk and mix it well.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Serve hot.
Badane Ka Meetha
Servings - 2 - 3
INGREDIENTS
Gram flour - 300 grams
Oil - 1 tablespoon
Water - 450 milliliters
Organic food color
Oil - for frying
Almonds - 45 grams
Cashews - 45 grams
Pistachios - 40 grams
Dry coconut - 50 grams
Sugar - 500 grams
Water - 350 milliliters
Lemon juice - 1 tablespoon
Cardamom powder - 1/4 teaspoon
Raisins - 35 grams
PREPARATION
1. In a mixing bowl, add 300 grams gram flour, 1 tablespoon oil, 450 milliliters water and mix it well to make a thick batter.
2. Transfer the batter into three equal portions.
3. Add 1/4 teaspoon organic food color in these batter and mix it well.
4. Pour 3 to 4 tablespoons of the batter at a time over a large round perforated spoon (boondi jhara) so that boondi drops in the oil.
5. Deep fry the boondi over a medium heat and remove it from heat.
6. Take a pan, add 45 grams almonds, 45 grams cashews, 40 grams pistachios, 50 grams dry coconut and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
7. Remove it from heat and keep aside.
8. Take a heavy skillet, add 500 grams sugar, 350 milliliters water and stir continuously until the sugar id fully dissolved.
9. Add 1 tablespoon lemon juice, 1/4 teaspoon cardamom powder and mix it well.
10. Bring it to a boil.
11. Then, add the fried boondi in it and mix it well.
12. Now, add the roasted dry fruits, 35 grams raisins and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Remove it from heat.
15. Serve.
Lahsun Ki Chutney
Servings - 2 - 3
INGREDIENTS
Green garlic - 45 grams
Spring onions - 35 grams
Onions - 40 grams
Green chili - 1 1/2 tablespoons
Mint - 5 grams
Coriander - 10 grams
Salt - 1 teaspoon
Lemon juice - 1 tablespoon
Water - 50 milliliters
PREPARATION
1. In a blender, add all the ingredients and blend it into a paste.
2. Serve.
Raita
Servings - 2 - 3
INGREDIENTS
Yogurt - 425 grams
Grated cucumber - 120 grams
Onions - 40 grams
Green chili - 1 teaspoon
Ginger - 1 teaspoon
Salt - 1/2 teaspoon
Black mustard powder - 1 teaspoon
Black salt - 1/2 teaspoon
Cumin powder - 1 teaspoon
Black peppercorns - 1/2 teaspoon
Red chili - 1/2 teaspoon
PREPARATION
1. In a mixing bowl, add all the ingredients and mix it well.
2. Garnish with coriander.
3. Serve.
Kudru Ki Roti
Servings - 2 - 3
INGREDIENTS
Finger millet flour - 300 grams
Salt - 1/2 teaspoon
Water - 100 milliliters
Ghee - for brushing
PREPARATION
1. In a mixing bowl, add 300 grams finger millet flour, 1/2 teaspoon salt, 100 milliliters water and knead it into a smooth soft dough.
2. Take a parchment paper and place it on the chakla.
3. Take a ball from dough and flatten it with the help of your fingers.
4. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes and flip it gently.
5. Brush it with ghee and flip it again.
6. Brush the other side too.
7. Cook until it turns dark brown in color form both sides.
8. Remove it from heat.
9. Serve.
