Gatte ki sabji INGREDIENTS:- 200 gm Besan 250 gm Curd 2 tbsp Ghee 1 tsp Dhaniya powder 1 tsp Red chilly powder Salt to taste 2 tsp Oil 1/2 tsp Turmeric powder
METHOD:-
Take besan in a bowl and add salt, red chilly powder, dhaniya powder, and ghee and mix thoroughly. Make a stiff dough of it. Make thin and long strips of the dough. Then take some water in a container and boil in a high flame. Then put the strips into the boiling water for 5 minutes. After that drain the water and cut the gattas into small pieces. In a bowl take curd add salt, red chilly powder , dhaniya powder and turmeric powder and mix well. Heat oil in a kadhai. Put the jeera tadka and then add the gatta pieces and then after the curd mixture into it. And cook for 10 minutes. Now the gatte ki sabji is ready to serve.
Dhokla INGREDIENTS:- 1 cup Besan 1/2 cup Sour curd 1/2 cup Ginger paste 1/2 tsp Green chilly paste 1/2 tsp Turmeric powder 1 tsp Fruit salt 1 tsp sugar
Salt to taste 2 tbsp Oil 1 cup Water 5 Curry leaves 1/2 tsp mustard seeds 2/3 Green chillies 1 tbsp chopped Corainder 1 tbsp Grated coconut
METHOD:-
In a bowl mix besan, ginger paste, green chilly paste, salt, turmeric powder and curd . Beat the curd till smooth . Add water and prepare a thick batter . Then add fruit salt into the batter and stir gently. Now pour immediately the batter into the greased tin plate. Then put the plate into the steamer . And make sure that the lid of the steamer is closed tightly . Then steam for 15 minutes . Then remove the tin plate from the steamer . Heat oil in a pan for tadka . Now put mustard seeds, curry leaves and green chillies. Saute for 30 seconds and add 1/2 cup of water. Cut the dhokla ino square sized pieces. Then pour the tadka over the dhokla and garnish with chopped corainder and grated coconut.
Fish Amritsari INGREDIENTS:- 8 Fish fillet 4 tbsp Gram flour 1 tsp Ajwain 1 tbsp Garlic paste 1 tbsp Ginger paste 1 tsp red chilly powder 100 gm Curd 1 tbsp Lemon juice Salt to taste Oil for deep frying
METHOD:-
Wash and cut fish into 2 inch size cubes . In a bowl marinade the fish with ginger, garlic paste, red chilly powder, salt and lime juice . Mix well and keep aside the marinade fish for 30 min . Make a batter of gram flour, curd and ajwain, salt and water . Then dip the marinade fish into this batter for another 15 min . Heat plenty of oil in a pan for deep frying . Then put the fish in the hot oil . And fry the fish till golden brown and crisp . Now the fish amritsari is ready to serve.
S ambar
INGREDIENTS:- 300 gm Toor dal 1 cup of vegetables of your choice like drum sticks, egg plant, etc. 1/2 cup of cut okra (bhindi) 1/4 tsp fenugreek seeds Apinch of hing 3 Red chillies 3 Green chillies 8 curry leaves 1 Large tomato Salt to taste 2 tsp of Mustard seeds 2 tsp of Sambar powder 1/4 tsp of tarmind paste 2 tsp of Oil 1/2 tea spoon turmeric powder 1 tbsp Garlic paste
METHOD:-
Wash and soak toor dal for 15 min . Then wash and dice the vegetable thoroughly and cook it . Then add turmeric powder, salt and green chilly into the toor dal and cook. Then mix the tarmind paste into the vegetables . Now add the cooked toor dal into it and simmer for 10 min . Heat oil in a pan add mustard seeds, fenugreek seeds, hing, red chilly, ginger paste , curry leaves, tomato, sambar powder and fry for 2 min. Then season the tadka with the mixture and boil for 15 min to enhance the flavour. Now the sambar is ready to serve.
Missi roti INGREDIENTS:-
2 cups whole wheat flour (atta) 2 cups gram flour (besan) Salt to taste Water to knead Red chilly powder 2 tbsp oil 1 tsp cumin seeds 2 tbsp dry fenugreek leaves (kasoori methi) A pinch of turmeric powder
METHOD:-
In a bowl put wheat flour, gram flour, salt, chilly powder, turmeric powder and mix well. Make powder of fenugreek leaves and mix it into the flour. Then put cumin seeds and mix well. Rub oil into the flour and slowly add water and make a soft dough. Cover the mixture with a cloth for 1 hour. Knead well again the dough and make balls. Then roll it like thick chapati. Now heat pan to cook missi roti. When the rotis are done add little amount of oil or it can be done without using oil. Now the missi roti are ready to serve and it can also be done by using oven .
VEG PAPRIKA
INGREDIENTS:- 200 gm Cauliflower 200 gm Onion 100 gm Capcicum 50 gm Green peas 75 gm processed cheese 3 tbsp Paprika powder 30 ml Olive oil Salt as per taste 3 tbsp Peeper 4 Bread slice 2 tbsp Lemon juice 2 tbsp chopped Ginger 10 Garlic flakes (chopped) 1/2 cup White sauce
METHOD:-
Fill a bowl with water, add cauliflower florest and lemon juice. In a large fry pan in medium heat add olive oil. Add bread slice and fry untill crisp and golden brown on both sides. Remove bread from pan and break into pieces and blende in a food processor. Then aad paprika to oil and cook over low heat for some time to release fragrance. Add water and bring to boil. Drain cauliflower and add to pan. Season with a little salt and cook uncovered, untill cauliflower is tendered. Mean while add chopped ginger and garlic into the mixture. Then add capcicum, onion, and green peas. Stir to mix and cook for 5 min over low heat to blende flavours. Then add white sauce, peeper. Finally add blended bread slice and processed cheese. When cheese melts veg paprika is don, transfer it into serving bowl and serve hot.
INGREDIENTS:- 1 cup American sweet corn
2 tbsp Corn flour 2 tbsp Besan 1 tsp Red chilly powder Salt to taste 2 tsp Lemon juice A pinch of ajinamoto 1 Green chilly (chopped) 1 Tomato (chopped) 1 Onion (chopped) Oil for deep frying 2 tsp of chat masala
METHOD:-
In a bowl mix american sweet corn , cornflour and besan. Then add salt and red chilly powder. Heat oil in a pan for deep frying. Put the corn mixture into the hot oil. When the corn are done make them ot of oil and soak then in a tissue paper. Then add little oil in a pan and heat it. Now add chopped tomato , onion, ajinamoto and green chilly into the hot oil. Then put the fried corns into the mixture. Now transfer it into the serving bowl and sprinkle chat masala and lemon juice into it. Now american corn fry is ready to eat , serve hot with garlic sauce.
Babycorn cigar INGREDIENTS:
20 pieces Babycorn(boiled)
1 tsp garlic paste
1 tsp ginger paste
salt to taste
oil to deep fry
2 tsp of cornflour
2 tsp of maida
1/2 tsp chilli powder
1/2 tsp chilly flakes
1 tsp chat masala
1/2 cup bread crumbs
METHOD: In a bowl marinade the boiled baby corns with ginger paste , garlic paste, chilly powder, salt, chat masala, and chilly flakes .
And mix all the ingredients and keet aside for 30 minutes.
Add and heat sufficient oil in a pan for deep frying. Now in the marinade baby corns add cornflour and maida. Mix well so that baby corn should cover with these coating. Then individually roll the marinade baby corns into the bread crumbs. Then put it into the hot oil. Fry till golden brown and crisp. Then drain and place in a absorbent paper. serve hot wit sauce and chutney.
BHINDI MASALA
INGREDIENTS: 500gm Ladyfinger(bhindi) 4 tsp Oil 1/2 tsp Cumin seeds 2 Large onions sliced Salt to taste 2 tea spoon Dry mango powder 1/2 tea spoon Turmeric powder 1 tsp Coriander powder 1 tea spoon Red chilly powder
METHOD:
Wash the ladyfinger and dry it. Then cut the both ends of it. Then cut into 2 inches long pieces. Heat the oil in a pan and add cumin seeds. Now add the onions and fry till holden brown. Then add the bhindi and sprinkle red chilly powder, corainder and turmeric powder into it. Finely mix the ingredients. Then cover the pan and cook at low heat. Now add salt and amchur powder. When the bhindi is almost cooked then fry the mixture in high flame for 2 minutes. When the mixture seems to be dry remove from flame and now the bhindi masala is ready to serve.
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