Raan Roast (Leg Piece Rost) Recipe


INGREDIENTS
  • Mutton leg(Raan) 1
  • Yogurt 250 gms
  • Milk 1/2 cup
  • Saffron 1/2 tsp
  • Oil 4 Tbsp
  • Mixed hot spice(Garam Masala)1 tsp
  • Salt to taste
  • Ginger 2 inch piece(finely chopped)
  • Garlic 6 cloves(finely chopped)
  • Crushed chillie flakes 1 Tbsp or to taste
  • roasted cumin seed 1 tsp (grinded with knife)
  • onion whole 1
  • green chillies 5-6
  • spring onion 2

COOKING DIRECTIONS

  1. Warm half cup milk in pan and add saffron in it stir well.
  2. Take raan ,make cut mark on both sides with the help of knife and rub mixed hot spice (Garam Masala) on both sides and leave for 10 min
  3. Take a bowl add Yogurt, Salt, Ginger, Garlic, Oil, diluted Saffron (from step 1), Red Chille flakes, Grounded Cumin and mix
  4. Pour the solution from step above on Mutton Leg and rub well.(Leave it for another 15 min)
  5. Put the Mutton Leg in baking tray and just place onion,spring onion and green chillies on top and now put in oven 180 degree for 12 min Change the side of Mutton Leg and let it bak for another 12 min
  6. After 12 minutes take the leg out and pour all juices from the baking tray to another pan and put the Leg in a serving plate.
  7. Garnish
  8. Strain out Blend the Onion, Green Chillies and Spring Onion in a blender.
  9. Add the blended Onion, Green Chillies and Spring Onion back to the Juices and put it to Bake until it turns into a thick suace
  10. Once ready pour this sauce on the Mutton Leg
  11. It's ready to be served
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Pani Puri (Pane Pori) Gol Guppay Recipe


INGREDIENTS

Pani (Spicy Water):

  • 1 cup mint leaves (Pudina)
  • 2 to 4 green chilies (adjust to taste)
  • 3 tablespoons tamarind paste (Imli)
  • 3 tablespoons lemon juice
  • 1 teaspoon black salt
  • 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon asafetida (Hing)
  • 1 tablespoon roasted cumin seed powder
  • 1 tablespoon sugar (adjust to taste)
  • 1/2 teaspoon black pepper
  • 4 cups water (adjust to taste)

Puris (Golgappay):

  • 1/4 cup All Purpose flour (Maida or Plain Flour)
  • 3/4 cup fine Sooji (Semolina Flour)
  • 1/2 cup water (as needed)

COOKING DIRECTIONS

Pani (Spicy Water)

  1. Blend everything except the water together to make a fine paste.
  2. While blending, add water as needed to blend.
  3. Taste to adjust the green chilies as they can be mild or hot.
  4. Add more lemon juice, sugar, and salt as needed to your desired taste.
  5. Remember you will be adding more water to dilute so paste should be spicier.
  6. Strain the paste using water as needed.
  7. After straining mix the paste with remaining water or adjusting to the taste.
  8. The pani (water) will taste best if refrigerated for a day.

Dough for Puris

  1. Mix the flour and sooji. Add water as needed to make firm dough.
  2. Knead the dough until it is pliable.
  3. Cover the dough with a damp cloth for about ten minutes.
  4. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
  5. Divide the dough into about 60 small balls.
  6. Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle.
  7. Place over a damp towel and cover with another damp towel.
  8. Do this for all 60 puris.

TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.

Prepare Puris

  1. Heat the oil on medium high heat.
  2. Oil should be about 1 1/2 inch high in frying pan.
  3. To test the oil, put a little piece of dough in the oil.
  4. The oil is ready if the dough comes up right away and does not change color.
  5. Start frying the puris, starting first with the puri you first rolled.
  6. Put one puri in the oil and press lightly.
  7. When it puffs turn over and put another puri in the oil.
  8. Keep adding six to eight puris at a time.
  9. Fry the puris until they are golden-brown all around by turning a few times.
  10. Take the puris out and place over paper towel, so the excess oil is absorbed.

TIP:

  1. When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
  2. Fry all the puris. They should be crisp and puff like a ball.

Serve

  1. Pani puris are served by making a small hole in each puri.
  2. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.
  3. Finish by filling each puri with the spicy pani (water).
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Vegetable Cutlet (Vegitabal cutlit)


INGREDIENTS

  • Potato - 2
  • Carrot -1
  • beans - 8
  • Peas - 1/4 cup
  • Onion - 1/2 sliced
  • green chilly - 1 chopped
  • Garam Masala - 1/2 tbsp
  • Cilantro and mint chopped - few
  • Ginger garlic paste - 1/2 tbsp
  • turmeric - 1/4 tbsp
  • Oil for deep frying
  • bread crumbs - 2 slices
  • Cashew nuts - 8 crushed
  • Maida - 2tbsp

COOKING DIRECTIONS
  1. Pressure cook all the vegetables together and mashed it.
  2. Heat 1tbsp oil in a pan, add the chopped onion and ginger/garlic paste.
  3. Once it is done add the green chillies and turmeric and garam masala and mix everything together and cook for 1 mins.
  4. Now add the mashed vegetables and salt and the chopped mint(3 0r 4 leaves) and chopped cilantro.
  5. Don’t add water to it. Allow it cook for 3-4 mins. Now remove it from fire. Make small lemons size balls from the mixture.
  6. Make a maida batter (all purpose flour) 2tbsp of maida and little water.
  7. Now dip each piece one by one in the maida batter.
  8. And then roll it in the bread crumbs and flatten the balls and deep fry it in the oil.
  9. Now the delicious crispy cutlet is ready.
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Moong Dal Crumpets (Mung Daal Crumpits)


INGREDIENTS
  • 1/2 cup yellow moong dal - soaked for 5-6 hours

  • 1 onion grated

  • 2 green chillies

  • 1 teaspoon salt

  • 1 egg

  • 1 Tablespoon jeera powder

  • 1 Tablespoon dhana powder

  • 1/2 teaspoon baking powder

  • 1/4 cup sweetcorn

  • 1/2 cup chopped dhania

COOKING DIRECTIONS

  1. Grind moong dal in food processor.

  2. Add egg. Remove from frood processor.

  3. Add rest of the ingredients.

  4. Heat little oil at a time and cook the crumpets on both sides.

  5. Serve hot with sauce or chutneys.
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Methi Pakoras (Maithi Pakorras)


INGREDIENTS
  • Methi leaves 1 bunch
  • Gram flour 1/2 cup
  • Wheat 1/2 cup
  • Ground rice (optional) 1/2 cup
  • Ginger 1" piece
  • Green chillies 5
  • Mango powder 1 tsp
  • Sour curd 1/4 cup
  • Salt and sugar to taste
  • Oil for frying
COOKING DIRECTIONS

  1. Chop methi leaves very finely.
  2. Wash and squeeze out the water.
  3. Mix all the above ingredients together.
  4. Add 1 tbsp. hot oil in this batter.
  5. Now make pakoras and deep fry to a golden brown.
  6. Serve with lime pickle, tea or chutney.
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Aloo Cholay (Alu Choly)


INGREDIENTS
  • Potatoes 1/2 kg boil, peel, cut in small pieces
  • Chickpeas 1/2 kg wash and soak in water for 30 minutes
  • Masoor lentil 1/2 cup washed
  • Tomatoes 4, finely chopped
  • Green chillies 6, finely chopped
  • Mint 1/2 bunch, finely chopped
  • Onions 3 medium, sliced fine, soaked in salted water
  • Lemons 2, cut in eight pieces
  • Soda bicarbonate 1 tsp
  • Cumin seeds 1/2 tbsp, roasted and powdered
  • Sonth 1/2 tsp powdered
  • Chaat masala 1/2 tbsp
  • Sweet and sour tamarind chutney as needed
  • Salt to taste

COOKING DIRECTIONS

  1. Drain the chickpeas. In a large pan combine chickpeas with masoor daal add water and bring to boil.
  2. Turn down heat add soda bicarbonate.
  3. Cook till tender. Remove from heat, add sonth, salt and a little cumin seed powder and mix well.
  4. Serve the remaining ingredients in separate small dishes; do not add to the chaat, before serving.
  5. Let people help themselves according to taste.
  6. Chaat spoils quickly if onion, tomatoes and potatoes are added in with it.
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