Masala Potato Puri

 Ingredients

3 potatoes boiled

2 cup wheat flour 

2 tbsp rava / semolina, fine

¼ tsp turmeric pdr

½ tsp chilli pdr

½ tsp cumin pdr

½ tsp garam masala

¼ tsp ajwain / carom seeds

1 tsp kasturi methi, crushed

½ tsp salt

water, for kneading

oil for frying

 

Preparations

In a large bowl take 2 cup of wheat flour and 2 tbsp rava.

add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp ajwain, 1 tsp kasturi methi and ½ tsp salt.

mix well making sure all the spices are well combined.

add mashed 3 potatoes and mix well.

add water and start to knead the dough.

make sure to knead the dough adding water as required. also note that aloo will release the moisture, so add water accordingly.

knead to a smooth and tight dough.

also, add 2 tbsp oil and knead the dough.

now take a ball and roll using a rolling pin.

roll to slightly thick puris.

drop the rolled dough into the hot oil.

press until the puri puffs up and splash oil to puff up fully.

flip over and fry until it turns golden brown.

finally, drain off the aloo puri and is ready to enjoy with sabzi. dal, curd and pickle

 

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Savory Holi Paratha

 

Mash leftover dal or sabzi with spices and stuff into roti dough. Roll out and pan-fry for a delicious, savory paratha that transforms leftover curries into a quick meal.

 

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Cabbage Paratha

 

 Ingredients

2 tsp oil

1 tsp cumin

¼ tsp turmeric

½ tsp chili powder

½ tsp cumin powder

1 tsp coriander powder

1 tsp garam masala

2 cup cabbage, finely chopped/ grated

½ tsp salt or to taste

2 cups wheat flour

2 tbsp besan / gram flour

2 tbsp sesame seeds

2 tbsp coriander leaves chopped

2 tbsp curd

water, for kneading

ghee for cooking

 

Preparations

in a pan heat 2 tsp oil and splutter 1 tsp cumin.

Keeping the flame on low, add turmeric,  chili, cumin , coriander, and garam masala powders.

Saute on low flame until the spices turn aromatic.

Add cabbage and saute well.

Now a salt and saute until the cabbage is cooked well. Keep aside.

In a large bowl take wheat flour, and besan.

Add in prepared cabbage masala, sesame seeds and  coriander leaves

Mix well making sure all the spices are well combined.

add curd and knead to a smooth dough adding water as needed.

Grease oil, cover, and rest for 20 minutes.

Knead the dough again and pinch a ball-sized dough.

Dust with wheat four and roll to as thin as possible. Roll all the paratha as it will not take much time to cook.

Now cook the roti on a hot tawa.

Flip over and cook both sides spreading ghee.

Serve Cabbage Paratha with raita or chutney, pickle.

 

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High Protein Beetroot Paneer Wrap

This wrap brings together the goodness of beetroot and paneer in the 

 

most flavorful, satisfying food.

Ingredients:
 

Wrap:
 

 ½ cup Wheat Flour
 

¼ cup Beetroot puree
 

 Water as needed
 

 Salt to taste

Filling:
 

100gms Paneer
 

1 tsp Red Chili Powder
 

1 cup Hung Curd
 

1 tbsp Hot Sauce

 

¼ cup Onion finely chopped
 

3 tbsp coriander leaves finely chopped

 

Salt to taste

 

Lettuce

Method:
 

Make a soft dough of wheat flour, beetroot puree and salt
 

Roll out into thin rotis, cook them on a tawa and keep aside
 

Grate paneer add into a pan and dry roast with red chili powder
 

In a bowl combine hung curd with hot sauce, onion, coriander leaves 

 

and salt
 

Mix well, toss in the paneer and your filling in ready
 

Place lettuce on top of one wrap, top it with the filling, fold and cook 

 

on a tawa till slightly golden and enjoy!

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Atta Barfil / Wheat flour cakes

   

Ingredients

1 cup wheat flour

2 cups milk

¾ cup sugar

½ cup ghee

12-15 cashews

5-6 tbsp desiccated coconut

1/2 tsp cardamom pdr

Garnish with almond/ cashews slits and pista slits

Instructions

 

In a pan, add 2 cups of milk and stir continuously until it becomes thick and creamy, reducing to half its original quantity.

Then, add ¾ cup of sugar and melt it over low heat. Once the milk and sugar mixture is ready, set it aside.

Next, in a mixer jar, add 12-15 cashews and ½ teaspoon of sugar. Grind them into a fine powder and keep it aside.

In another pan, add ½ cup of ghee and 1 cup of wheat flour. Mix well. Place the pan on the stove and stir continuously, roasting the flour over low heat.

Roast the flour until it slightly changes color, becomes aromatic, and the ghee begins to separate from the sides.

Now, add 5-6 tablespoons of desiccated coconut and the ground cashew powder, and mix well.

Then, add the prepared milk and sugar mixture, and mix thoroughly. Cook for just 1 minute on low heat, until the mixture reaches a barfi-like texture. Turn off the heat and transfer the mixture to a greased plate.

Garnish with slivered almonds and pistachios, pressing them gently into the mixture. Let the barfi set for 2-3 hours at room temperature.

Once set, cut the atta barfi into pieces and serve or store it in an airtight container. It will stay fresh for 8 days at room temperature and up to 15 days in the refrigerator.

Notes

 

Stir continuously and boil the milk until it becomes thick and forms a malai (cream) layer.

 

Adding sugar while grinding cashews helps to prevent the release of oil during grinding.

 

Roast the wheat flour over low heat.

 

While roasting, the wheat flour becomes lighter, and the ghee separates from the sides.

 

Roast the wheat flour until it changes color.

 

Desiccated coconut and cashew powder enhance the taste and give the barfi a coarse texture.

 

Cook the barfi on low heat for 1-2 minutes after adding the milk and sugar mixture.

 

Allow the barfi to set at room temperature for 2-3 hours.

 

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Gud Papdi/ Gud Barfi

 

Ingredients

½ cup gond / edible gum

¼ cup cashew

½ cup badam, almonds

1 cup ghee

1 cup wheat flour

½ cup dry coconut, grated

1 cup jaggery

½ tsp cardamom powder

 

Preparations 

 

in a mixer jar take ½ cup gond, ¼ cup cashew and ½ cup badam.

pulse and grind to a coarse powder. keep aside.

in a large kadai heat 1 cup ghee. add 1 cup wheat flour and roast on low flame.

roast for 15 to 20 minutes or until the wheat flour turns aromatic.

add in powdered nuts and gond powder.

continue to fry until the gond starts to pop.

roast until the mixture turns aromatic.

further, add ½ cup dry coconut and roast well.

cool the mixture slightly. make sure to stir in between to prevent it from burning.

the mixture should be lukewarm before adding the jaggery. if the mixture is too hot, then jaggery will melt and sukhdi will turn hard.

once the mixture turns warm, add 1 cup jaggery and ½ tsp cardamom powder.

mix well making sure the jaggery is well combined.

the mixture will start to hold the shape.

now transfer to the plate greased with ghee.

level out making sure it is of uniform thickness

spread some chopped nuts on top, press it down when the mixture is warm to hold it. 

cool for 20. to 30 minutes, and cut into pieces.

• 
  

Asoka Halwa / pudding

 Ingredients

½ cup Ghee

½ cup Moong dal

2 cups water

2 tbsp wheat flour

3/4th cup sugar

Few strands of saffron

1/4th tsp cardamom pdr

2 tbsp cashew

2 tbsp raisins

Method:

1. In a pressure cooker heat 1 tsp ghee and roast ½ cup moong dal.
2. Add 2 cups of water and mix well.
3. Cover and pressure cook for 3 whistles or until the dal is cooked well.
4. Cool the dal completely and blend to smooth paste and keep aside.
5. In a large kadai heat ¼ cup ghee and roast 2 tbsp wheat flour, until the flour turns aromatic and lump-free.
6. Add in prepared moong dal paste, stir and cook making sure the dal paste is well combined.
7. Cook for 5 minutes or until the mixture starts to thicken slightly.
8. Add in ¾ cup sugar and mix well.
9. Dissolve the sugar keeping the flame on medium, keep cooking for 15 minutes or until the mixture turns glossy.
10. Add a pinch of saffron threads in warm milk or food colour and mix well. Keep cooking on low flame until the mixture separates the pan. takes approx 25 minutes.
11. In another pan heat 1 tbsp ghee and roast 2 tbsp cashew and 2 tbsp raisins until the nuts turn golden brown.
12. Add in roasted nuts over the halwa and add ¼ tsp cardamom powder, mix well and serve warm.

 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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