Fulkopir Vada
Ingredients:
Cauliflower - 1.
Besan - 1cup.
Oil-1 teaspoon.
Water.
Posto (poppy seeds)- 1/2 teaspoon.
Chili powder-1/2 teaspoon.
Salt to taste.
Oil for deep-frying.
Baking soda (optional)- a pinch.
Method:
1. Cut the cauliflower into medium sized pieces. Boil them so that they become soft on the exterior but remain hard inside.
2. Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly.
3. Add water and make batter with a relatively thick consistency.
4. Add the posto, chili powder and salt and whip batter well.
5. Dip the cauliflower pieces in the batter and deep-fry them. |
Luchi/Puri
Ingredients:
Wheat Flour - 500gms
Refined oil or Ghee - 2 table spoon
Salt according to taste
Warm water to knead the flour
Oil to fry
Method:
a. Knead 500gms of flour, 2 tablespoon of oil & salt according to taste with warm water.
b. Make small doughs.
c. Flatten them into round circular form.
d. Fry them one by one. Serve hot with other side dish. |
Bhaat
Ingredients:
Long grain or basmati rice - 2 cups
Water - 3 cups
Salt to taste
Method:
1. Wash rice in several changes of water.
2. Place the rice and water in a deep saucepan, put over medium heat and bring to a boil. Cook until rice becomes soft.
3. Drain the water. Serve hot. |
Alur dom
Ingredients:
Potatoes(small) - 500 gms
Mustard - 1/2 table spoon
Curry leaves - 8-10 (Small)
Bay leaves - 2
Tamarind - 50 Gms
Chilli Powder - 1/2 table spoon
Chillies (green) - 5
Salt according to taste
Ginger paste - 1 table spoon
Garlic paste - 1/2 table spoon
Sugar - 1 table spoon
Refined oil - 3/4 table spoon
Method:
a. Boil potatoes and peel off the skins.
b. Soak tamarind in a cup of water for 10 mins.and strain the juice.
c. Heat oil in pan and fry ginger, garlic, mustard, bay leaves with some sugar till brown.
d. Then add the boiled potatoes & fry untill the potatoes becomes golden brown.
e. Then add chillies,kurry leaves, salt & add tamarind juice.
f. Stir & serve hot with luchi/puri. |
Mangshor Ghugni
Ingredients:
Yellow peas: 200 gms
Boneless small mutton pieces: 250 gms
Turmeric powder: 1(1/2) table spoon
Cumin powder: 1 table spoon
Large onions, chopped: 2 nos
Cloves & garlic: 4 nos each
Ghee: 2 table spoon
Ginger paste: 2 table spoon
Salt to taste
Bay leaves: 2 nos
Red chili powder: 1 table spoon
Garam masala powder: 2 table spoon
Method:
a. Soak the Yellow peas overnight. Boil in sufficient water with one pinch baking soda.
b. Boil the meat pieces till tender. Keep the juice formed from boiled meat water, if any.
c. Heat ghee in a pan and fry the chopped onions till golden brown.
d. Make a smooth paste of the turmeric, cumin powder, ginger and garlic. Add to the onions and sauté for some time.
e. Mix the boiled gram and mutton pieces and simmer for 5 minutes. Add bay leaves and chili powder. Stir well. Now add the garam masala powder and mix well. Add the remaining ghee and simmer. Serve hot. |
Mung Dal
Ingredients:
Mung dal - 200 gms
Small whole pearl onions-10
Green chilies - 4
Milk - 1/2 cup
Sugar - 1 teaspoons
Salt to taste.
Ghee - 1 table spoon
Bay leaves - 4
Whole cumin seeds - 1/2 teaspoon
Method:
a. Fry the dry mung dal in a pan over medium heat until it becomes brown.
b. Wash and put mung dal to boil.
c. Simmer until dal is cooked.
d. In a separate pan, heat ghee and fry the bay leaves, onions and cumin seeds for a few minutes.
e. Pour the dal and simmer for 5 minutes.
f. Add 1/2 cup of milk and sugar. |
Lau Chingri
Ingredients:
Turmeric Powder-1 tsp.
Cinnamon bark-1 piece 2.5 cm Cloves-2 whole
Bay leaves-2
Jeera (cumin)- 1 tsp (ground)
Ground dhaniya (coriander)- 1 tsp Chili powder-1 tsp.
Black cardamoms (shelled and skinned)-3
Vegetable ghee -4 tbsp
Green chillies (chopped)- 2
Sugar-1 tsp.
Salt-1 tsp.
Fresh white pumpkin (peeled)-500g
Small prawns (peeled and de-veined)- 250g
Salt to taste
Method:
1. Smear the prawns with turmeric and half the salt. Fry lightly in 2 tbsp. of vegetable ghee and set aside.
2. Grind cardamom seeds, cinnamon and cloves to a powder and set aside.
3. Heat 2 tbsp ghee and fry bay leaves and pumpkin pieces for 2 minutes.
4. Add cumin, coriander, chili and fry for a minute.
5. Add prawns, green chilies, sugar and the remaining salt and stir for a minute. Reduce heat, cover and cook gently until pumpkin is tender. If needed, sprinkle a little water to avoid ingredients sticking to the pan.
6. Sprinkle with ground spice and mix gently. |
Boonde
Ingredients:
Besan-250gms
A pinch of bicarbonate of soda
Powdered rice- 50gms
Water-1 and half cup
Oil for deep frying-1 and half cup
Sugar- 4 cups
Water- 4 cups for making syrup
Method:
1. In a pan heat together 4 cups of sugar and water.
2. Let it boil and simmer until the syrup is of medium consistency.
3. Remove from fire and allow it to cool.
4. Blend together besan and 1 and half cup of water.
5. Mix the powdered rice and bicarbonate of soda.
6. Heat oil in a deep pan and pour the besan mixture on the hot oil through a slotted vessel.
7. Fry until crisp.
8. Remove from oil with a slotted spoon. Drain out the oil in a paper.
9. While still hot pour in the prepared syrup. Continue this until the besan mixture is over.
10. After the Bonde is soaked in the syrup remove with a slotted spoon and spread out on a flat dish. |
