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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Coconut Burfi (Khopara Barfi) Coconut Sweet


Ingredients
  • 225 gms Khoya

  • 225 gms coconut (dry and ground)

  • 1 tsp cardamom seeds (ground)

  • 1 tbsp ghee

  • 2 1/2 cups sugar

  • 2 cups water

  • 1/2 tsp almonds (grated)

  • 1/2 tsp pistachios (grated)

How to make coconut burfi:

  1. Mix khoya and coconut and fry them lightly with ghee on a low heat.

  2. Add cardamom and mix well.

  3. Prepare one-string syrup by dissolving sugar in the water.

  4. Now stir the coconut mixture into the syrup.

  5. Grease the plate and spread the grated nuts on it.

  6. Spread the prepared evenly over the plate and allow it to cool.

  7. Now with the knife, cut it into desired shapes.

  8. Turn them over so that nuts covered part appears on the top.

  9. Nariyal ki burfi is ready to be served.
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Kheer (Kher) Sweet Recipe


Ingredients
  • 1/4th cup long grain rice (washed and drained)

  • 4-5 cups milk

  • 2-3 cardamom seeds (crushed)

  • 2 tbsp almonds (blanched silvered)

  • A pinch of saffron threads, soaked in a little hot milk

  • 1 tbsp skinned pistachio nuts (chopped)

  • 1 tbsp raisins (optional)

  • 2-3 tbsp sugar or as desired

How to make kheer:

  1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.

  2. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.

  3. Add the sugar and stir until completely dissolved.

  4. Remove the rice kheer from heat and serve either warm or chilled.
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Besan k Laddo (Basan k Laddu)


Ingredients of besan laddoo :
  • 2 cups gram flour (besan)

  • 11/2 cup sugar (grinded)

  • 1 cup ghee

  • 1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

  1. In a kadhai mix gram flour and ghee over a low heat.

  2. Keep constantly stirring to avoid lumps.

  3. When it releases an appetizing smell, it is ready.

  4. Remove from the heat and allow it to cool.

  5. Add sugar and nuts to the gram flour and mix thoroughly.

  6. Now form ping-pong size balls of the mixture.

  7. Besan Laddoo are ready to be served.
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